Blondies! (AKA white brownies)

Makes: 36 squares
Prep Time: 10 minutes
Total time: 45 minutes + cooking time

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt (only if you use unsalted butter)
1 1/2 cups packed light brown sugar
12 Tbs (1 1/2 sticks) unsalted butter or salted (when using salted butter, omit the additional),Melted & cooled
2 large eggs
4 tsp vanilla extract
1/2 cup semi sweet chocolate chip
1/2 cup white chocolate chips
1 cup pecans, toasted & chopped ( can also use walnuts instead)

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1) adjust over rack to middle position and heat he oven to 350*F. Line a 9 by 13 inch cake pan with foil. Then coat lightly with vegtable oil spray. Whisk flour, baking powder and salt together in medium bowl & set aside.

2) Whisk brown sugar & butter together in medium bowl until combined. Whisk in the eggs and vanilla until incorporated. Stir in flour mixture until no streaks remain. Stir in chips & nuts.

3) Scape the batter into the prepared pan and smooth the top. bake until a toothpick inserted into center comes out with just a few crumbs attached, 22-25 minutes.

4) Let cool completely on a wire rack to room temp, about 2 hours, before removing the bars from the pan using the foil & cutting into squares.

( These brownies are very buttery & rich tasting. They come out soft & gooey, which i love. You can omit the white chocolate if your not a fan & use more chocolate chips. Also a variation of this recipie is Congo Bars which you would add 1 1/2 cups of toasted coconut with the chips & nuts. This I have heard is amazing too. Enjoy)

Hamburger Pie!

Hamburger pie

1 1/4 lbs ground beef
1/3 cup chopped onion
1/4 cup chopped green pepper
8 oz tomato sauce
1/4 tsp garlic powder or 1 clove fresh garlic
1 can (8oz) Pillsbury crescent dinner rolls
1 egg slightly beaten
2 cups shredded Cheddar cheese

1) In frying pan brown meat, onion & green pepper. Drain fat.
2) stir in tomato sauce, garlic.
3) Separate crescent dough, place triangles in & up sides of a pie plate.
4) Combine egg & 1 cup of cheese, spread over crust
5) spoon hot meat mixture into crust. Sprinkle the rest of the cheese over top of meat.
6) Bake 20-25 minutes at 375*F, Let stand 5 minutes

*refrigerate leftovers reheat in foil*

(Another recipe that has been in my family for awhile. This is another great meal because it's not hard to make & doesn't cost a whole lot to make. Enjoy!)

Sausage Breakfast Casserole!!

EASTER BREAKFAST CASSEROLE
Ingredients
Prep: 30 min. Bake: 45 min.
1 package (12 oz.) Johnsonville® Breakfast Sausage Links
6 English muffins, cut into 1-in. cubes
1/4 cup butter, melted
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup bacon bits
Directions

Cook sausage according to package directions. Cool slightly; cut into 1/4-in. slices. Place English muffin cubes in a greased 13in. x 9in. baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350˚F for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Yield: 12 servings.

(I made this for dinner & served it with a platter of fresh fruit. It was amazing!! Everyone loved it, *this shocked me* Everyone got up for 2nds, so I know this recipe is a keeper. I didn't put in fridge over night I just put it in for 6 hours. I made it in the AM & then cooked it for dinner. I didn't use Johnsonville sausage links, I used what was on sale. Either way it was a big hit, this would be an awesome dish for a brunch & it was super easy to make. I also didn't put bacon bits on the top. Enjoy!)

Birthday Chicken!

4-5 Boneless Chicken breasts

1 envelope of Lipton Onion soup mix

8 oz Russian dressing

8 oz Apricot preserves

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Preheat oven to 375*

Spray a baking dish with Pam & lay chicken in dish

Mix onion soup mix, Russian dressing & apricot preserves together & pour over chicken

Cover with Foil & bake for 45 minutes

Remove foil & bake another 15 minutes.

Serve over rice or noodles.

(This dish is so easy & yet so delish. The chicken always comes out tender & juicy & with a great sauce to put over rice or noodles. This is a must make meal, anyone can make this, it's fool proof. Enjoy)

Nannie's Baked Macaroni & Cheese!

1 lb Elbow macaroni
1 qt. Milk
1 small onion grated
2 cloves garlic minced
1 8oz can tomato sauce (could also use 8 oz of jarred sauce)
1 8 oz pkg Velveeta cheese
1 10 oz pkg Cracker barrel cheese ( or what ever brand you want to use, you could also use already shredded)
Salt & pepper to taste
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1) Cook macaroni in salted water till el Dente (still a little firm) drain & put in large baking dish.
2) Add grated velveeta cheese, onion, garlic, salt, pepper, tomato sauce, milk. Mix well.
3) Grate cracker barrel cheese & sprinkle over top
4) Bake in preheated oven at 375*F until top is golden brown on top. (usually 40+ minutes)

* This is a recipe that's been in my family for a very long time. It was my great-great grand moms & everyone in my family loves this. This recipe makes a large dish, so you can definitely scale it down. This is super easy to make & is a crowed pleas er. Enjoy!*

Apple Stuffed Pork Loin Roast!

Ingredients
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied
Directions
Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

( I have made this a few times & my family Love's it!, the smell of the apple stuffing cooking is amazing. ) I give this dish 4 stars! This serves 6-8 people. BTW this is a Paula Deen Recipe!

Since I Cook/bake a ton!

I thought I would follow in some other bloggers foot steps & create my own Food blog. Right now it's totoally under construction but hopefully I will be able to get it up & running & for you all to enjoy some yummy dishes. Enjoy!