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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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Creamy Chicken Corn Chowder

This recipe is a great way to use up left-over chicken. I always keep bacon in the freezer for the purpose of making soup.

 Buy a pack of bacon and separate it into portions of 3 strips. Wrap each portion separately and freeze. They cut easily when they're frozen if you use a sharp knife.

Creamy Chicken Corn Chowder
Makes 8 servings

 Ingredients
  • 3 slices bacon diced
  • 1 stalk celery diced
  • 1/2 red pepper diced
  • 1 small onion diced
  • 1 medium potato diced
  • 1 tablespoon chili powder
  • 3 cups homemade (or low sodium) chicken broth
  • 1 can corn (about 1 cup)
  • 6 oz cooked chicken breast diced
  • salt & pepper
  • 1 cup milk
  • 4 tablespoons flour
  • 1/2 cup shredded sharp cheddar
  • 1 tablespoon dried parsley (or 1/4 cup fresh cilantro if you like it)
Directions
  1. In a large nonstick pot, fry your bacon until crispy (no oil needed). Remove bacon and set on a paper towel to drain.
  2. In the bacon fat on medium high heat, fry onions, peppers and celery until golden. Add potatoes and cook for 2 minutes. Stir in chili powder.
  3. Add chicken broth, corn and chicken and bring up to a simmer. Cook on medium heat until potatoes are tender.
  4. Mix flour with milk until lumps are gone and slowly add to simmering soup while you stir. 
  5. Continue to simmer until thickened, then add parsley (or cilantro) and cheese. Serve hot. -
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