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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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Crock Pot Brown Sugar Pineapple Ham

My cousin makes this crock pot brown sugar pineapple ham recipe for most holidays and it's delicious! She got this recipe from My Incredible Recipes. 

Get yourself a good quality, spiral cut ham and throw away the flavour packet that comes with it. Use this recipe instead, you'll love it!


Crock Pot Brown Sugar Pineapple Ham

Crock Pot Brown Sugar Pineapple Ham


Ingredients 
  • 1 spiral cut ham, cooked (I like bone in)
  • 3 1/2 cups brown sugar
  • 1/2 cup honey
  • 1 20oz can of pineapple, do not drain (we use rings)
Directions
  1. Spread 2 cups of the brown sugar over the bottom of a large crock pot.
  2. Place the ham on top.
  3. Spread the spirals slightly and drizzle the honey over the ham.
  4. Add the pineapple, with its juices, to the top and around the sides of the ham. 
  5. Sprinkle the remaining brown sugar on top of the ham.
  6. Cover and cook on low for 4 hours.
Serve this crock pot (slow cooker) brown sugar pineapple ham recipe at your Christmas dinner, Easter lunch or Thanksgiving feast. It's good for all occasions and I love to keep leftover ham chopped up in the freezer to use for quiche. 

The best way to make this ham is in the crock pot. I have never made it in the oven, but I don't think there's any reason why it wouldn't work out if you placed the ingredients in a covered roaster and cooked it on low.

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