The Best Blondies You'll Ever Make

I immediately fell in love with these blondies when my sister-in-law made them. Oh wow. Forget everything you "think" about blondies, brownies, or desserts. When you try these, especially right out of the oven, you're going to hit the ground. And it's awesome to try different "combinations" inside this recipe. Enjoy!

BLONDIES

 

8 T. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla or 1/2 teaspoon almond extract
Pinch salt
1 c. all-purpose flour

Butter an 8×8 pan. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in any additions (below). Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool on rack before cutting them.

Further additions, use one or a combination of:

• 1/2 to 1 cup chopped nuts, toasting them first for even better flavor
• 1/2 to 1 cup chocolate chips
• 1/2 teaspoon mint extract in addition to or in place of the vanilla
• 1/2 cup mashed bananas
• Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
• Top with a vanilla butter cream or chocolate peanut butter cream frosting

From smitten kitchen.

Smothered Aussie Chicken

This is one of my all-time favorite recipes. It looks and tastes just like something you'd order at a restaurant. A warning though, you and your house will smell like bacon for the rest of the night. But it's a price I'm willing to pay for this dish. It's one that would definitely impress guests. And the mustard sauce is EXCELLENT over asparagus.  It's absolutely delicious. Enjoy!

SMOTHERED AUSSIE CHICKEN

4 skinless, boneless chicken breast halves – pounded to ½ inch thickness
2 tsp. seasoning salt
6 slices bacon, cut in half
½ c. prepared mustard
½ c. honey
¼ c. light corn syrup
¼ c. mayonnaise
1 T. dried onion flakes
1 T. vegetable oil
1 c. sliced fresh mushrooms
2 c. shredded Colby-Monterey Jack cheese
2 T. chopped fresh parsley.

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350°. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of the sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side or until browned. Remove from skillet and place the breasts into a 9x13 baking dish. Apply the honey-mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in a preheated oven for 15 minutes or until cheese is melted and chicken juices run clear. Garnish with the parsley and serve with the reserved honey-mustard sauce.

Easy Hawaiian Haystacks

Oh yes. This was my favorite dinner growing up. It's the one I used to ask for when my birthday rolled around. And it may be what inspired me to attend college in Hawaii, I'm not sure. I've actually found a more "gourmet" recipe for Hawaiian Haystacks, but this one is awesome because it's so quick and easy. I love meals where you can build your own pile. The only problem is that I start craving Shave Ice when I eat this, and I don't exactly live near Haleiwa anymore. Sad. This will have to do. Enjoy!

EASY HAWAIIAN HAYSTACKS

The Sauce:
2-3 Chicken Breasts, cooked and chopped

1 can Cream of Chicken Soup
1 can Chicken Broth

The Toppings: 

Peas
Pineapple
Coconut
Chow Mein Noodles
Almonds
Green Onions
Cheese
Tomatoes

Cook enough rice for your family. I prefer a sticky rice, but do what you must. Mix soup, broth, and chicken in saucepan over medium heat until combined and heated through. Serve over rice and top with your favorite toppings.