Skip to main content

Featured

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...
Post a Comment
Read More...

Slow Cooker (crock-pot) Greek Chicken and Potatoes

I'll be going back to work soon so I'm working on my relationship with my slow cooker. 

 Hopefully she'll help me out by doing the cooking for me while I'm at work. Then we can all come home to a hot dinner.

Today I made chicken and potatoes and it was delicious. I only had skinless, boneless chicken breasts but you could use anything you like. I bet chicken legs would be good in this recipe. The kids ate one of the breasts before I took the picture just in case you were wondering where the 3rd one went.



This is the pulp from the lemon. Tasted great on my chicken.

Slow Cooker (crock-pot) Greek Chicken and Potatoes
Makes 3 servings

 Ingredients
  • 3 chicken breast halves
  • 4 medium potatoes, peeled and quartered
  • 1 small onion, roughly chopped
  • 3 cloves of garlic, peeled
  • 2 lemons, juiced
  • 1 heaping tablespoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups chicken stock
Directions
  1. Place the potatoes, onions, garlic and the juiced lemon halves in the slow cooker and toss together. Place the chicken on top. Mix the lemon juice, spices and chicken stock together and pour over the chicken and veg.
  2. Cook for 4 hours on high or 6-8 hours on low. Adjust the cooking time according to the number and type of chicken pieces you use.
  3. Don't discard the lemon halves. The pulp scoops out so easily after cooking and makes a delicious garnish for your chicken.
Email Post

Comments

Post a Comment

Popular Posts