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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Oven Fried Paprika Chicken Strips

I adapted this recipe from Weight Watchers' Oven Fried Paprika Chicken Cutlets. I made chicken strips instead because I knew my kids would love them. They're a bit more work because you have to dip so many pieces but they were a hit! 




Oven Fried Paprika Chicken Strips
 4 servings (4 chicken strips per serving)

Ingredients
  • 16oz skinless, boneless chicken breast (cut into 16 strips, or 4 thin cutlets)
  • 1/2 cup fat free plain yogurt
  • 4 teaspoons sweet paprika, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 20 salted saltine crackers
  • cooking spray
  • 2 tablespoons chopped fresh parsley
  • lemon wedges
Directions
  1. Preheat your oven broiler and place the rack on the top. Line a large baking sheet with parchment and spray lightly with cooking spray.
  2. Pound your chicken strips or cutlets to get them to about 1/4" thick. You could probably just use 16 chicken tenders, but they're a bit more expensive to buy.
  3. Combine the yogurt with 1 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Place the crackers, 3 teaspoons paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor, and pulse a few times until the mixture turns into crumbs. They don't have to be perfect. Dump into another dish.
  5. Dip each chicken piece in the yogurt mixture and then coat with crumb mixture. Place on the lined sheet and bake for 4 minutes under the broiler. Flip the chicken pieces over and broil for another 4 minutes or until the chicken is crispy and cooked through.
  6. Sprinkle some parsley on top and garnish with lemon wedges. I served mine with hot sauce and my girls got ketchup. The next day I made a tortilla and put some Pineapple Salsa on it.
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