1 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 1/4 cups self rising flour
2 large eggs
1 tsp. vanilla extract
1 1/2 cups butterscotch or semisweet chocolate chips
chopped walnuts or pecans
Preheat oven to 375 degrees. Melt butter and stir into sugars. Cool to room temp.
Then add eggs and vanilla. Stir in flour, then chips and nuts. Spoon into a greased 9 x 13 inch dish. Bake until light brown around the edges and a toothpick inserted in center comes out clean, about 20-25 minutes. Cool slightly and cut into squares.
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Wednesday, July 30, 2014
Baked Potato Spears
Potatoes
miracle whip lite
onion salt
garlic powder
Parmesan Cheese
salt & pepper
Parsley
Heat oven to 375 degrees.
Cut potatoes into wedges. Put in large bowl of ice water for a few minutes. Drain on paper towels. Put back in large bowl. Mix with miracle whip lite (just enough to lightly coat), and all the seasonings, along with the Parmesan Cheese.
Spray baking sheet and pour potatoes onto tray. Bake for 25 minutes. Turn potatoes over and bake for another 20-25 minutes. Serve with ketchup or honey mustard sauce.
miracle whip lite
onion salt
garlic powder
Parmesan Cheese
salt & pepper
Parsley
Heat oven to 375 degrees.
Cut potatoes into wedges. Put in large bowl of ice water for a few minutes. Drain on paper towels. Put back in large bowl. Mix with miracle whip lite (just enough to lightly coat), and all the seasonings, along with the Parmesan Cheese.
Spray baking sheet and pour potatoes onto tray. Bake for 25 minutes. Turn potatoes over and bake for another 20-25 minutes. Serve with ketchup or honey mustard sauce.
Kaitlin's Slow Cooker Chicken Caesar Sandwiches
2 pounds boneless skinless chicken thighs and breasts
1/2 to 1 cup Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 tsp. dried parsley
1/2 tsp. ground pepper
Romaine lettuce leaves
hamburger buns
Cook chicken in slow cooker with 1 cup water and 1/4 -1/2 cup Caesar dressing on low 4-6 hours.
Remove chicken and drain most of the liquid from slow cooker. Shred chicken and place back in the cooker and pour dressing over. Add Parmesan cheese, parsley, and pepper. Stir until mixed evenly. Cover and cook 30 minutes on high or until mixture is hot.
Spoon mixture onto bun. Top with extra Parmesan cheese, lettuce and more Caesar dressing.
1/2 to 1 cup Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 tsp. dried parsley
1/2 tsp. ground pepper
Romaine lettuce leaves
hamburger buns
Cook chicken in slow cooker with 1 cup water and 1/4 -1/2 cup Caesar dressing on low 4-6 hours.
Remove chicken and drain most of the liquid from slow cooker. Shred chicken and place back in the cooker and pour dressing over. Add Parmesan cheese, parsley, and pepper. Stir until mixed evenly. Cover and cook 30 minutes on high or until mixture is hot.
Spoon mixture onto bun. Top with extra Parmesan cheese, lettuce and more Caesar dressing.
Refrigerator Pickles
8 cups 1/2 inch thick sliced cucumbers
1 medium sweet onion, sliced 1/4 inch thick
coarse salt
1 & 3/4 cups sugar
1 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
In large bowl, toss cucumbers, onions, and 1 1/2 tsp salt. Set aside.
In small bowl, combine sugar, vinegar, celery seed, and mustard seed until sugar is dissolved.
Divide cucumber mixture into clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
1 medium sweet onion, sliced 1/4 inch thick
coarse salt
1 & 3/4 cups sugar
1 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
In large bowl, toss cucumbers, onions, and 1 1/2 tsp salt. Set aside.
In small bowl, combine sugar, vinegar, celery seed, and mustard seed until sugar is dissolved.
Divide cucumber mixture into clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
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