Spaghetti Squash

What the neatest thing.  This was the first time I had Spaghetti Squash.  I cut the ends off and cut it in half.  Placed one side in the microwave face up, for five minutes.  Let is set for a few minutes.  It was hot to hang on to.  I then placed it in a skillet and added Ragu.  I enjoyed this with a side of Quinoa.  

Snickerdoodle Cake Batter Blondies

Taking treats to school tomorrow for my Accounting class. Found this recipe on Girl Meets Life. Update!! Students gobbled these up. One student said these are delicious!!! Yea!!!

Ingredients:
1 box yellow cake mix
1/2 cup (1 stick) butter, melted
1 egg, beaten
4 teaspoons cinnamon
2 tablespoons sugar

Directions: Preheat oven to 350 degrees. In a small bowl combine 2 tablespoons of sugar with 1 teaspoon of cinnamon (this will be the topping), set aside. In a separate large bowl combine the cake mix and 3 teaspoons of cinnamon. Mix in the melted butter, then the beaten egg. Place batter in a greased 8×8 pan or 8-inch cake pan and top with the cinnamon sugar mixture. Bake for 20-23 minutes or just until the edges turn golden. Let cool for 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

White Chocolate Cookies - Snickerdoodle Bars

I started out wanting to make Snickerdoodle Bars!  From Back for Seconds.  Made up the batter, than went to look for cinnamon, oops - both my containers are at school.  So now.........hmmmmm.  The batter tasted delicious, so I just added white chocolate chips - I hope the students like them!

• 1 cup unsalted butter (softened)
• 2 cups brown sugar (packed)
• 2 eggs
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 2/3 cups all purpose flour

Topping

• 1/8 cup granulated sugar
• 2 teaspoons cinnamon

Directions

Step 1

Preheat oven to 350 In a mixing bowl cream together the butter and sugar. Add the eggs, vanilla, and salt, and  mix well. Add the baking powder and flour, a little at a time, and mix until incorporated.  Spread into a greased 9x13" pan.

Step 2

Mix together sugar and cinnamon and sprinkle evenly over cookie dough.  Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out with fudgy crumbs.  Do not over bake. Let cool before cutting. Store tightly covered.

Blue Diamond - Nut-Thins

I am obsessed with these crackers!  I LOVE THEM.  I can eat an entire box in one setting - so just warning you!  I accidently grabbed the flax seed crackers, instead of the chia seeds, which I like a little better.  But the Almond Nut Thins - YUMMM!!!!

I am enjoying them with a 100 calorie single serving of gauc and jalapeno hummus!!!

Sauted Veggies, Parsnips and Quinoa

Pork Loin Chops

Ingredients

2 pork loin chops

Old Bay Seasoning

Braggs Seasoning

Black pepper

1 onion

1 sweet potato

coconut oil

1 cup organic vegetable broth

Sprinkle seasonings on both sides of chops.

In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and broth to the pan. Cover, reduce heat, and simmer for 20 minutes.

Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Mint Vanilla Dipped Marshmallows

Boo - o - Grams. Halloween Fundraiser

We have been doing this Halloween fundraiser for 14 years!  The first year mom and I made the rice krispie treats as bats and pumpkins in a rice krispie treat mold - which was so much work.  We had only sold them for $1.00.  Needless to say that was the last year of molding them.  Years following we just cut them into squares and put them in cute Halloween bags.  The previous two years we made pumpkin and witch cake pops along with the rice krispie treats!  Those were cute, but took a lot of time!  This year we had pushpops, which I made!, cupcakes purchased from Wendy's Party Treats, square rice krispie treats, gummy bears, and seasoned pretzels!  To see all of my cake pop creations click here!

Candy Corn Blondies

Not a very good picture, but I LOVE these Candy Corn Blondies, and so did my Accounting students.  See, I have to bring my Accounting students treats - which will make them LOVE the class even more. ehehehh!  I got up early and made them.  They were still warm when I took them to school.  Below is the recipe along with a better picture I took last year!  If you notice that dark spot on the bottom, well as I was driving I heard my container of buttons fall, I knew that it had slid and landed on my brownies!  Luckily that is the only damage it did!

White Chocolate Candy Corn Blondies

3/4 cup brown sugar

1/2 cup white chocolate chips

1/2 cup candy corn

1 egg
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt

1. Preheat oven to 325 degrees.
2. Take an 8-inch square pan and cover in foil and spray with baking spray.
3. Cream brown sugar and egg until it's light and fluffy. Add vanilla and melted butter, mix well with electric mixer.
4. Add the remaining ingredients to the wet mixture and incorporate with a rubber spatula. Be careful not to over mix your batter.
5. Add batter to the square pan.
6. Bake for about 23-26 minutes, or until the top is flakey and blondies do not jiggle in the middle.
7. Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16 blondies.

Babycakes - Chocolate Butterscotch Muffin Ballls, Brownies, Cornbread

I am obsessed with my babycakes machine. Oh MY GOSH!!!!!!!  I was a skeptic when they first came out, since I was a cakepop queen, well I made many, many, many DELICIOUS cake pops.  And to me, a cake pop was more than just a piece of cake on a stick.  So not only do I own one, but I own 5!!!

Well this little machine makes DELICIOUS cake balls!!!! BROWNIES, CORNBREAD, CAKE BALLS.

My favorite (and the students as well) is to take:
1 chocolate cake mix
1 can of pumpkin
1 cup of butterscotch chips!!! That is what you see directly below!

Makes:  50 balls

Using a cookie scoop (not all the way full) works GREAT!!!!! Another FAV or myself and my students are BROWNIES!!! If you love the edge of brownies - you would LOVE these brownie balls.

You can coat the balls with a powdered sugar mixture, or cinnamon and sugar!  You can also dip them in candy melts!

This machine is very easy to clean as well.

Donuts - from the recipe book.  Rolled in butter and cinnamon and sugar

Yellow Cake Mix, can of pumpkin and white chocolate chips, some with butterscotch as well, butter scotch makes everything DELICIOUS!

Yummmm Brownie Balls - makes 30 balls

Energy Bars

In sauce pan melt 1/2 coconut oil, 1 cup 100% all natural peanut butter and 2/3 cup pure honey. 

Once melted, add 2-3 cups old fashioned oats stir, mix well. 

Place in 9 x 13 pan on wax paper. 

Refrigerate. Eat chilled. Enjoy.   

Coconut and Peanuts = Coconut Peanut Butter

1 1/2 cups unsalted peanuts
1 TB Coconut Oil

A coworker mentioned that she had tried a delicious new butter - coconut and peanuts!  I LOVE or am obsessed with coconut oil.

So I couldn't wait to make this delicious concoction at home, plus this would give me an opportunity to use my mini food processor, that I have only used a few times.

I wasn't for sure on the ratio of peanuts to oil.  It tasted good at 1 1/2 cups and 1 TB of oil, but I added an additional 1/2 cup of nuts.  I think 1.5 cups is about the right amount of peanuts to keep the coconut flavor.

I also think that pure honey would be good in it as well, as well as unsweetened coconut flakes.

Pumpkin and Black Bean Enchiladas

I love Pumpkin Enchiladas.  I have posted this recipe before.  I wanted to share with you an amazing find I found this summer!  I found cilantro frozen in cubes - WOW!!!!  AMAZING - my new favorite thing.  They also had garlic, basil and red chili.  Oh yeah, another find I found last week was frozen beans! They had pinto, red and black!!!

1 can pumpkin
1/2 Onion - diced
1 cube cilantro
1 TB Cumin
1 tsp Chili Powder
3/4 Bag Frozen Black beans
2 spoon fulls of enchilada sauce
1 small can of salt free tomato sauce  (optional)

Heat the above ingredients.

In bottom of baking dish - spread some tomato sauce so the enchiladas do not stick.  

Place mixture in an Ezekiel Tortilla - makes 5
Pour remaining sauce (enchilada and tomato) over enchiladas.

Bake for 20 minutes at 350 degrees.

Cowboy Casserole

Shannon made supper tonight! The original recipe came from allrecipes.com.  We made a few adjustments.  I can not wait to eat the leftovers.  We each had 2 1/2 biscuits!  WE LOVE BISCUITS!!!

Ingredients: 1 package of best choice bacon (we used the precooked bacon - love crunchy!!!! 1 pound ground beef 1 onion, chopped 2 cans baked beans 1/3 cup barbeque sauce 1 package refrigerated biscuit dough - Grands!

Directions:

1.	Preheat oven 350.  Cook bacon in a large skille - crumble. Set aside. Add hamburger brown, then and onion to the skillet, and cook until no longer pink.  Drain.
2.	Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low.  Place meat mixture in a 9 x 13 baking pan.  Place biscuits on top (8 all together). Bake for 20 minutes!  Let set for a few minutes and serve! YUM!!!!!

Tortilla pie

Coconut Crusted Chicken with Mango Salsa

This recipe was inspired by Rachel Ray - click here for original

I loved this meal!  Shannon and I were both full after this meal!!!  I really didn't measure this recipe.  After I made it, I realized that the mango salsa was supposed to be served cold, not warm.  Oh well - it was delicious!!!!

Ingredients:

• 1 - 2 cups frozen mango 
• Desired amount of mixture:  Frozen bell pepper, green pepper and onion (from Dillons)
• 1/2 chopped onion 
• Cilantro - from tube - just squeezed some in
• Garlic - from tube - squeezed a small amount into mixture 
• 1 egg 
• Shredded sweetened coconut 
• 2 - 5 ounces skinless, boneless chicken breasts  
• 1 TB Taco seasoning 
• Salt and pepper to taste - I did not use salt, but peppered my chicken before eating

• Preheat the oven to 350 degrees . 
• In a skillet, combine the mango, peppers, onion, cilantro, garlic
• In a shallow bowl, beat the egg and homemade taco seasoning.  
• Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
• Bake in oven for 30 minutes until chicken is done - coconut will be toasted! - I used a pan that had a rack in it to cook the chicken on.

• We enjoyed it with parsnips (LOVE THOSE THINGS) this is the second time I have eaten Parsnips, and green beans.  Shannon also had brown rice.  

• I can't wait to make this dish again.  I think that it would be better with fresh bell peppers, but I only had frozen ones - trying to use all the food in my house.  It would also be good I think with a diced jalapeno.  

Uncle Johnny's White Bean Soup - Dr. Ian Smiths

This recipe came from Dr. Ian Smith's book - The Shred Revolutionary Diet - I am a sucker when it comes to guests on the Dr. Oz show who have books.  I have so many.  Just received this one last week.

4 servings
Under 200 calories

2 cups of cannellini beans - I used no salt added beans
1 strip of bacon - optional (did not use)
4 TB olive oil (did not use)
1 medium onion, finely chopped (I used my nicer dicer)
1 1/2 celery stalks, finely chopped (I used my nicer dicer)
1/2 carrot, finely chopped (I used about 10 baby carrots - chopped with nicer dicer)
1 15 oz. can of plum tomatoes or stewed tomatoes (used best choice mexican tomatoes)
1 15 oz can chicken or vegetable broth
Salt and pepper to taste

Puree one cup of beans in a food processor or blender (oops misread - I pureed one can).

Cook 1 strip of bacon and crumble, if using.

Heat oil in large saucepan and add the onion, and cook until soft about 3 minutes.  Add the celery, carrots, and tomatoes, and cook for 7 minutes more.

Warm the broth and pour it into the saucepan.  Gradually stir in the beans and bean puree (I didn't warm the broth - added it all to the vegetable mixture).  Add the bacon.  Let simmer for approximately 15 minutes.  Serve with salt and pepper.  Serve.

This was good - next time I will make cornbread to eat with it.

Simple Protein Pancakes

•  Pancakes sounded good this morning.  So I found a healthy recipe.  They looked normal, but the taste was just okay.  Will not make them again.

•  1 Scoop Whey (flavor of choice, I used Vanilla)
• 2 Egg Whites
• 1/4 Cup Oats
• 1/2 Large Banana (substitutions below)
• 1 TB Unsweetened Vanilla Almond Milk
• 1/8 teaspoon of Baking Powder
• 1/2 teaspoon of Cinnamon (optional)

Directions:
Put all ingredients into blender or magic bullet and blend until smooth. Allow the batter to set for about 5 minutes. Heat up a skillet or pan and spray with non-stick spray. Pour batter onto skillet (batter makes 2-3 normal sized pancakes). Let it cook for about 2-3 minutes or until bubbles appear. Flip and cook for an additional 2-3 minutes until cooked fully.
Alternative Options:
If you aren’t a fan of banana, you can sub this for 1/4 cup pureed pumpkin, fat free plain greek yogurt or nonfat cottage cheese.
Top with whatever you want. I recommend a natural nut butter like almond butter or peanut butter. You could also top with fresh fruit, sugarfree jam, honey, coconut butter, maple syrup or sugarfree syrup. Get creative!

recipe from: http://muffin-topless.com/2012/12/23/easy-and-healthy-protein-pancakes/

I made Shannon the tortilla egg

Fudgie Wudgies

If you love brownies - you will love these!!!

1 3/4 c. semisweet chocolate chips
10 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 tsp. baking powder
3 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
2 large eggs
2 tsp. vanilla
3/4 c. sugar

Preheat oven to 325F.  Line baking sheets with parchment paper.

Melt 1 c. chocolate chips with the butter in a glass, microwave safe dish in 20 second intervals, stirring between each, until melted.  Allow to cool 5 min.  Sift the flour, baking powder, cocoa, and salt together in a small bowl using a wire whisk.

Beat the eggs and vanilla with a wire whisk until combined.  Add the sugar to the egg mixture and blend until the mixture is thick.  Add the melted chocolate and whisk together.  Add the flour mixture and blend just until combined.  Stir in the 3/4 c. of chocolate chips.

Drop by tablespoonfuls onto the baking sheets, about 2 inches apart.  Bake the cookies until they form a thin crust, about 14 min. 

Saltine Cracker Toffee

Ingredients:

40 salted saltine crackers or enough to line your pan - one sleeve of crackers

1 cup unsalted or salted butter

1 cup packed brown sugar

2 cups milk chocolate or semisweet chocolate chips

(optional) 3/4 cup chopped pecans

Instructions:

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet. 

 

In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.  You can place in refrigerator to harden the chocolate quicker.

Sweet Potato Hamburger Pie

1 medium onion, chopped
1 pound lean ground beef

Fresh ground pepper
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
1 can green beans, drained
1 can tomato sauce - 10 oz. - No Salt Added
2 medium sized sweet potatoes
                                                       1/4 cup grated sharp cheese

Brown onion and beef; drain the fat. While meat is browning, peel and cut sweet potatoes into small pieces.  Place in water and boil until soft.  Drain and mash.

To the meat mixture add:  black pepper, Worcestershire sauce, chili powder, green beans and tomato sauce.  You can place in a 2 qt. casserole dish.  I divided the meat mixture into two small pie plates and two ramekins. 

Spoon sweet potato mash over beef mixture, top with cheese.


Bake in 350 degree oven for 25-30 minutes or until heated through.

Mine with no cheese.

This was DELICIOUS!!!!!!!

This recipe was adapted from Barry West's Hamburger Pie!

Pulled DELICIOUS Chicken Sandwiches

Shannon made lunch today! He found this recipe  on Rachel Ray's Magazine website.  This chicken was delicious on toasted, Sara Lee's Whole Wheat Hamburger Buns.  I can not wait to have them again!!!! LOVE THEM!!!

Ingredients

• 4 skinless, boneless chicken breast halves (about 2 pounds)

• Salt and pepper

• 1 onion, finely chopped

• 4 cloves garlic, finely chopped

• 1 1/3 cups barbecue sauce

• 1/2 cup apple cider vinegar

• Hot pepper sauce

• 6 kaiser or French rolls, split

• 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)

Directions

1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

Cinnamon Roll Pancakes

Today I made Shannon breakfast.  I had found this recipe on Pinterest months ago.  Thought that I would finally try it, well of course I couldn't try it since I gave up sweets for a while.  They were fun to make.  I would love to make them for my nieces. 

Recipe from Recipe Girl  - for complete directions and tips click here!

This recipe makes 6 pancakes using - 1/3 cup

  Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used coconut milk)
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Butterscotch Chip Cookie Cake

I found this today - definitely making it this week.

Yield: 8 slices

Prep Time: 5 minutes

Cook Time: 20 minutes

Butterscotch chips give a unique twist to a classic cookie cake recipe.

Ingredients:

1/2 cup butter, room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup butterscotch chips

Directions:

Preheat the oven to 350 degrees. Grease a 9-inch round pan and set aside.
In a small bowl, whisk together the flour, salt, cream of tartar and baking soda.
In the bowl of a stand mixer, cream the butter and sugars together until combined and creamy. Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.
With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the butterscotch chips.
Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 20-22 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.
Cassie’s Notes:
Add in some chocolate chips, white chips, peanut butter chips or caramel bits in place of some of the butterscotch – or make a combination of your favorites!

Adapted from Food.com via Dine and Dish

3 Bean Chili

• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can chickpeas drained and rinsed
• 1 can corn undrained (cream or regular)
• 1 can diced tomatoes with green chilies
• 1 small can (6oz) tomato paste
• 1 bell pepper chopped
• 1 small onion diced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tbsp dried cilantro

Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

Sweet Potato and Black Bean Chili

Greenlitebites - is where I stumbled across this delicious recipe!  This makes about 5 servings.

• 3 Small sweet onion chopped
• 1 Sweet Potato with skin
• 1 bell pepper
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp dried cumin
• 1/4-1/2 tsp red pepper flakes depending on taste
• 1 tbsp lime juice
• splash of tabasco (optional)
• 1 10oz can of diced tomatoes with green chilis (I used cilantro and lime rotel)
• 1 can black beans drained and rinsed
• 1 avocado
• Dried cilantro and finely shredded mexican cheese blend for garnish

Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.
While the onion is cooking cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.
Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.
At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.
Add black beans and stir everything together.
Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.
Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.

Tomato Lentil Chil

I found a recipe in the insert of the Salina Journal called Tomato Lentil Chili and made my version if of it.  This is the best lentil soup that I have made.  I used vegetable protein - which has the texture of meat.  I wonder if Shannon will be able to tell. . . I'm not telling.

1 medium onion diced
1 clove of garlic
1 lb. dry lentils
1 cup of Vegetable Protein Granules (first time I tried these)
32 oz. of No Chicken, low sodium broth - Image Brand
1 can Rotel
1 can no salt added diced tomatoes
1 small can of tomato sauce
2 TB chili powder (plus I just added more in)
2 tsp ground cumin
Sprinkled in:  Garlic Powder and Onion Powder

---Add additional water if needed.
---Next time I will add green or red bell peppers

Combine all ingredients in a large sauce pan. 
Bring to a boil. Reduce and simmer for 30-40 minutes - or until desired tenderness. 

Homemade Taco Seasoning

I love this recipe!

1 TB chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp paprika
1/4 tsp dried oregano
1 1/2 tsp group cumin
1 tsp sea salt - did not use
1 tsp pepper - used white pepper

Mix all ingredients together.  This is enough for 1 lb of browned hamburger.  Add a little bit of water.

Ghost Poop - Sweet Puffcorn - Halloween Theme

My cousin Trena brought this YUMMY sweet snack to our annual wiener roast.  I couldn't stop eating it!  So of course I had to make it so I could take it to school to share with my coworkers!  Shannon tried the puffcorn that I made and he said it was good. I of course am on the 24 Day Advocare Challenge so I could not try it.  Hope my coworkers like it!  This recipe was so EASY!!!!! I can't wait to make more - I am addicted!!!!!

1 bag of puffcorn (3.5 oz)
1/2 almond bark block (I purchased Best Choice - with this brand it actually comes in a plastic tray with each square separate)

Melt almond bark in microwave - 90 seconds, than 30 sec intervals as needed.

Place puffcorn into a very large mixing bowl.

Pour melted almond bark over puffcorn.  Use a rubber spatula to mix together.  Scrapping the bottom and sides as you mix.

Pour onto wax paper and separate.

Decorate with holiday sprinkles!

White Chocolate Candy Corn Blondies

Sweet Tooth Sisters

I have several bags of candy corn that I need to use up (which I purchased to make butterfinger candy).  I stumbled across this recipe last week and thought this would be a perfect opportunity to use some of that candy corn up.

White Chocolate Candy Corn Blondies

3/4 cup brown sugar

1/2 cup white chocolate chips

1/2 cup candy corn

1 egg
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt

1. Preheat oven to 325 degrees.
2. Take an 8-inch square pan and cover in foil and spray with baking spray.
3. Cream brown sugar and egg until it's light and fluffy. Add vanilla and melted butter, mix well with electric mixer.
4. Add the remaining ingredients to the wet mixture and incorporate with a rubber spatula. Be careful not to over mix your batter.
5. Add batter to the square pan.
6. Bake for about 23-26 minutes, or until the top is flakey and blondies do not jiggle in the middle.
7. Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondies.

 

I hate just making 8 x 8 size recipes.  Next time I will do the math and make this in a 9 x 13 size pan.