• Scrumptious Recipes For The Last Week of ’18

    BUTTERFINGER DIP     Ingredients: 2 (8 oz) cream cheeses, room temperature 1 (8 oz) container of Cool Whip, thawed 1/4 cup brown sugar 1 (10 oz) bag of Butterfinger baking bits (Publix was out of the Butterfinger bits so I used three large candy bars and crunched up w rolling pin) Beat cream cheese and brown sugar w mixer Fold in Cool Whip and Butterfinger bits (save a small amount for sprinkling on top) Cover and chill Serve with Nilla Wafers or vanilla wafers (Credit: plainchicken.com)   HASH BROWN CROCKPOT CASSEROLE     I haven’t made this yet but my daughter-in-law wholly recommends it.  She prepared it at my house…