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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 yo...
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Chicken and Vegetable Soup with Rice

Add any veggies you like, or try other kinds of beans. Switch it up by using barley instead of rice


Chicken and Vegetable Soup with Rice
Makes 8-10 servings

Ingredients
  • 2 celery stalks diced
  • 1 large carrot diced
  • 1 onion diced
  • 1 eggplant diced (about 1 cup)
  • 2 large potatoes diced
  • 1 cup chopped green beans
  • 1 tablespoon olive oil
  • 1/4 cup uncooked rice
  • 4 cups chicken stock
  • 4 cups water
  • 2 bay leaves
  • 1/2 tsp pepper
  • salt to taste
  • 1 cup left over chicken breast chopped
  • 1 heaping tbs tomato paste
  • 1/2 cup chopped fresh dill
  • Juice of half a lemon
Directions
  1. In a large pot, saute all the veggies on medium high heat with some olive oil.
  2. When they start to get soft, add the rice. Stir to coat.
  3. Add the liquids, bay leaves, salt and pepper. Simmer until the veg & rice are cooked (but not mushy).
  4. Add your cooked chicken, tomato paste, dill & lemon juice. Stir and simmer for a few minutes more.
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