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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

Slow Cooker Beef and Mushrooms

This slow cooker beef and mushroom recipe is so easy, it only took me about 5 minutes to throw together! Usually I add potatoes into my stews, but in this case you can serve this stew over mashed potatoes.



Slow Cooker Beef and Mushrooms
Adapted from Laaloosh
Makes 4 servings

Ingredients
  • 1lb stewing beef cubes
  • 1/2 bag baby carrots (1/2lb)
  • 8oz button mushrooms, quartered
  • 1 can low fat condensed mushroom soup
  • 1 packet dry onion soup mix
  • 1 can root beer (or diet root beer, or cola)
Directions
  1. Add the beef, carrots and mushrooms to the slow cooker. Mix together all other ingredients and pour into the slow cooker.
  2. Cook on high for 4 hours or until the meat is tender.


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