Sweet & Salty Brownies
1 stick butter, melted
2 cups dark brown sugar
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mini M&Ms
1 cup pretzels, broken into 1/4 inch pieces
Preheat oven to 325 degrees. Whisk together the butter and brown sugar. Add eggs and vanilla. Stir in flour, baking powder, and salt. Fold in M&Ms and pretzel pieces. Pour into coated baking sheet with high lip or 9 x 13 baking pan. For easy removal, line the pan with foil, leaving an overhang, then coat with more cooking spray. Bake for 45 minutes or until a toothpick inserted into the center comes out almost clean. Enjoy!
Fresh Blueberry Bars
This tastes so amazing with the fresh blueberries and cream cheese frosting. It’s nice and light and makes you think of summer. * Note: you will bake the crust and filling one day then refrigerate over night before frosting the next day. Or at the very least make in the morning and refrigerate until completely chilled before frosting. *
1/2 lb butter, room temp
1/2 cup sugar
1 cup + 2 T flour
Pinch of cinnamon
5 whole eggs
1 3/4 cups brown sugar
1 1/2 t vanilla
3/4 t salt
2 cups fresh blueberries
Flour to coat berries
1 cup chopped walnuts (optional)
Pinch of cinnamon
1 lb cream cheese,
1 cup powdered sugar
1 1/2 t vanilla extract
1/2 t almond extract
Preheat oven to 350 F. Cream the butter and sugar until smooth. Add the flour and cinnamon and mix until combined. Spread dough into the bottom of a buttered 9×13- inch pan. Bake until lights brown, or half-baked, approximately 20-25 minutes. Remove and let cool.
Whisk eggs and brown sugar in a bowl until smooth; stir in vanilla and salt. Toss the blueberries in flour, shaking off any excess. Fold walnuts and blueberries into sugar mixture; add cinnamon and mix. Pour into pre-baked crust and bake until firm, approximately 30 minutes. Remove and chill overnight.
For the icing:
Cream powdered sugar and cheese until smooth; add vanilla and almond extract and drizzle over bars. Ice the bars the next day and cute into squares.
Big Thank You to my dear friend, Mindy, for assisting! 🙂
Southern Chicken Salad
I know what you are thinking, and no, none of the ingredients are fried. 🙂 This is actually a recipe I came up with through trial and error. You can substitute the dried cranberries with diced apples or grapes. I am also including directions on how I prepare the chicken. You can always use rotisserie chicken or prepare the chicken how you usually would.
2 lbs skinless chicken tenders, cooked & diced (separate cooking directions below)
4-5 celery ribs, chopped
1/2 cup sweet relish, drained well
2-3 T mayo, Hellman’s
1-2 T Ken’s honey mustard dressing
1 1/2 cups dried cranberries
Salt and pepper to taste
Poppy seeds to sprinkle on top (just makes it look nice!)
Mix ingredients together and taste… add more of above if needed. I usually serve with a wrap, croissants, or crackers. Enjoy!
I’ve tried cooking chicken for this recipe a bunch of different ways and have found this way is my favorite and pretty easy. It always comes out moist and cooked perfectly for this type of recipe. I usually cook the chicken the day before or the morning of when I need it.
2 lbs chicken tenders (I love the Kirkland Signature brand from Costco)
I packet Herb-ox sodium free beef bouillon powder
Water to cover chicken
This is kind of a modified braised method as I don’t brown the chicken beforehand. Place chicken in medium to large sauce pan and add water so that it just covers the chicken. Add the beef bouillon and mix a little with a fork. Turn on to high and bring water to a rolling boil. Then, cover and turn heat to low. Cook on low heat for about 45 minutes. Let cool and store overnight or to use later.
I am so excited to spread the gospel of Pepperplate! I am a busy wife and mother of an energetic two year old, so it’s very easy for me to get lost in all the chaos of our daily lives. I can’t tell you how many times I’ve looked up to find that it’s 6pm and I have to come up with dinner from whatever is currently in our fridge. Well, that was before my Pepperplate app!! (if you do not have an apple product you can access the program directly at Pepperplate.com) With Pepperplate I can index new and old recipes electronically, form weekly or monthly meal plans and create shopping lists from my meal plans, and download recipes directly from supported websites. This has been such a huge stress reliever for me and I hope you find it useful too!
Specs from the website:
Manage your recipes –
Import and edit recipes from the most popular recipe sites by simply pasting a URL.
Add and edit your own recipes
Create your own unlimited categories to organize your recipe library.
Plan meals and create shopping Lists – (My favorite part & big time saver)
Plan menus for special events or regular meals.
Add meals and recipes to the calendar so you’re always on schedule.
Automatically arrange your shopping list the way you shop in the store.
Scale recipes to make the right amount.
Cook with ease –
Cook several recipes at the same time and set timers for each one.
iPad Cook Mode prevents screen from dimming.
Eliminate stacks of books and piles of paper in the kitchen.
Recipes, menus and schedules appear on the iPad without connecting to a computer.
Be mobile –
Carry your shopping list with you and add to it in store with your recipe collection (no internet connection required).
Monitor cooking time without being tied to the kitchen.
Track and update timers remotely.
I’m sure you can see all the reasons for my infatuation with this program! I encourage you to check it out. Enjoy!