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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 you over-bake them. Allow to co

Southwest Pork Chops

This recipe for Southwest pork chops was easy to make. A little hot sauce adds a bit of heat. 


Southwest Pork Chops
Makes 3 servings

Ingredients
  • 1 teaspoon paprika      
  • 1/2 teaspoon dried thyme      
  • 1/2 teaspoon garlic powder      
  • 1/2 teaspoon ground cumin      
  • 1/2 teaspoon salt      
  • 1/2 teaspoon black pepper      
  • 1 teaspoon chili powder
  • 1/2 teaspoon brown sugar
  • 3 4oz pork chops    
  • 1 small onion, diced
  • 1 clove garlic clove, minced
  • 1 tablespoon tomato paste      
  • 1 cup vegetable broth                  
  • 1 teaspoon Sriracha chili sauce             
  • cooking spray
Direction
  1. Combine all the spices and brown sugar. Rub onto the pork chops.
  2. Heat a pan over medium heat and spray with cooking spray. Fry the chops for a minute or two on each side to brown. Remove from the pan and set aside.
  3. Add the onions and garlic to the pan and sauté for about 5 minutes or until golden. Add a bit of vegetable broth or water to the pan if it gets a little dry. I always find the pan gets dry when working with cooking spray, but adding a little liquid helps fix that problem.
  4. Once the onions are brown, stir in the tomato paste, hot sauce and vegetable broth. Simmer for a minute and then return the chops with juices to the pan. Cover and simmer for about 8 minutes or until the pork is cooked through.
  5. If the sauce is a little thin by the end of it, remove the pork chops and continue to simmer the sauce uncovered for a few minutes until it’s thickened. Pour over the pork chops.
  6. Serve these Southwest pork chops with steamed rice or potatoes.
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