Butterscotch Blondies

Ingredients

1 box yellow cake mix with pudding

3 eggs

1/3 cup butter, softened 

1 can sweetened condensed milk

1 cup pecans, chopped

1 teaspoon vanilla extract 

1 package butterscotch chips

Directions

Preheat oven to 350°F. Mix cake mix, 1 egg and butter until crumbly. Press into bottom of greased 9x13" pan and bake for 25 minutes. 

Meanwhile, mix remaining eggs, condensed milk and vanilla in separate bowl. 

When crust is done baking....

Sprinkle pecans and butterscotch chips over top.

Spread vanilla, eggs and milk evenly over top *I put the wet mixture in a measuring cup with a spout and poured it*

Bake for an additional 30 minutes...

Cut into squares and enjoy!

Original recipe at www.allrecipes.com/recipe/91700/butterscotch-Blondies/

Mexican Chicken Bake

I just threw this together today for a cheap dinner.

Ingredients 

1 can cream of chicken soup

1 can diced tomatoes and chilis

Chicken tenderloins 

Whole wheat pasta

Shredded Mexican cheese

Directions

Preheat oven to 350°F. Prepare pasta according to package. Put pasta as bottom layer in a 9 x 13" baking dish.

Spread half of the shredded Mexican cheese over pasta. 

Mix cream of chicken soup with diced tomatoes and spoon over top of pasta and cheese.

Bake at 350°F for 30 minutes.

Sprinkle remaining shredded cheese over top and bake for five more minutes or until cheese is melted.

After five minutes enjoy the cheesy goodness.

No Bake Granola

I just made this to have as snacks for the next week. It was so quick and easy I don't think I'll be buying granola bars any time soon!

Ingredients

1 cup dates, pitted 

1 cup almonds 

1 1/2 cups rolled oats

1/4 cup honey 

1/4 cup natural peanut butter or almond butter

Directions

Process dates in a food processor until small bits remain. It should form a doughy consistency. 

Optional: toast oats in 350 degree oven for 15 minutes or until golden brown. I did this step and they taste great! 

Place oats, almonds and dates in bowl. Set aside.

Warm honey and peanut butter over low heat. Stir and pour over oat mixture. I just heated until the two were well blended. 

Mix; breaking up dates to mix in. Transfer to 8x8 inch or other pan. I used 8x10 and it was fine.

Press firmly until flattened. 

Cover with plastic and freeze for 25-30 minutes.  

Remove from freezer and cut into squares. Store in airtight container.

Variations....try mixing in other nuts, dried fruit, vanilla or spices such as nutmeg or cinnamon or add some chocolate chips!

Spotted Dog - Irish Food

3 2/3 cups all-purpose flour, plus extra for dusting

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon superfine (caster) or granule sugar

2/3 cup golden raisins, raisins, or dried currants

1 egg

1 2/3 cups buttermilk or soured milk

Preheat oven to 425 degrees F. Lightly dust a baking sheet with flour. Sift the flour, baking soda, and salt into a large bowl; mix in dried fruit.

In a separate bowl, beat together the egg and buttermilk. Make a well in the center of the dry ingredients and pour most of the buttermilk mixture (leaving about ¼ cup in the bowl).

Using one hand with your fingers outstretched like a claw, bring the flour and liquid together moving your hand in circles around the bowl, adding a little more of the buttermilk mixture, if necessary. Don’t knead the mixture, or it will become too heavy. The dough should be soft, but wet and sticky.  Once it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round, about 2 ½ inches in height, and cut a deep cross in it, from one side of the loaf to the other. Transfer to the prepared baking sheet.

Bake for 10 minutes, and then decrease oven temperature to 400 degrees F, and bake for another 30 to 35 minutes, until the bread is golden and sounds hollow when tapped on the bottom. I often turn the loaf upside down for the last 5 minutes of baking to help crisp the bottom. Allow to cool on a wire rack before cutting into thick slices to serve.

This is rich, white soda bread with dried fruit added to make it “spotted.” A real family favorite of ours, it is divine served straight from the oven, cut into slices, and smothered in butter or jam, or toasted and topped with cheese.

Makes 1 loaf

Preparation time: 10 minutes

Cooking time: 45 minutes

Cooking tip

Spotted dog scones: Preheat the oven to 450 degrees F. Make the spotted dog dough as above but flatten into a round about 1 inch in height. Cut into scones using a cookie cutter or knife and bake for 15 to 20 minutes.

Source: Rachel’s Irish Family Food  by Rachel Allen

Irish Tea - Irish Food

3 Irish breakfast tea bags

3 cups water

½ cup milk or cream

Sugar to taste

Fill a tea kettle with water and bring to a boil. Pour one cup of water into the teapot, swirl it around to warm the teapot, and then pour it out. Put the tea bags in the teapot. Add the remaining water. Put the lid on the teapot. Cover the teapot with a clean dish towel. Let the tea steep for 5 minutes. Divide the milk between two cups. Fill the cups with tea, add sugar to taste and stir well. Enjoy! Serve with cookies or cake.

Cabbage with Bacon and Cream - Irish Food

4 Tbs. butter

6 slices (rashers) smoked, regular (streaky) bacon, thinly sliced

1 large green cabbage, outer leaves removed

2 cloves garlic, crushed

1 tablespoon water

¾ cup light or heavy cream

Salt and pepper to taste

Melt the butter in a large frying pan or wok over high heat, add the bacon and fry 4 to 5 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the cabbage into quarters, removing the core from each piece, and thinly shred across the grain. Add the cabbage to the pan, along with the garlic and water. Saute for about 5 minutes over medium-high heat, tossing frequently, until wilted and just tender.

Increase the heat a little and return the bacon to the pan. Pour in the cream and allow to bubble for a few minutes until thickened slightly. Season with salt and pepper to taste and serve immediately.

Serves 6 to 8

Preparation time: 10 minutes

Cooking time: 10 minutes

Source: Rachel’s Irish Family Food by Rachel Allen

This dish turns cabbage into something luxurious. The saltiness of the bacon works perfectly with cabbage. It is particularly good served with roast pork or chicken.

Cabbage and Potato Bake - Irish Food

1 cabbage, about 2 and ½ pounds

2 Idaho potatoes, about 2½ pounds

12 ounces lean bacon, cut into ½ inch pieces

2 cups yellow onions, peeled and sliced lengthwise

1 teaspoon salt

1 teaspoon ground black pepper

2 cups homemade chicken stock, or canned, low sodium chicken broth

Preheat oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken on top. Tightly cover the pan with aluminum foil and bake for 1 ½ hours. Remove the pan from the oven and cover to let rest for 15 minutes before serving. Serve the vegetable with the bacon and broth spooned over them.

Makes 6 servings

Preparation time: 30 minutes

Cooking time: 2 hours

Budget friendly Squash Lasagna

This recipe was just too easy not to share. It is my take on a vegetarian lasagna and it is South Beach diet phase 1 friendly.

1 container ricotta cheese

5 yellow squash thinly sliced

One jar low sugar spaghetti sauce

Parmesan cheese to taste

Preheat oven to 350°F. In a 9 x 13" pan lightly dust with cooking spray and spread two thirds of the spaghetti sauce along the bottom. Layer on sliced squash. Dollop on ricotta cheese on top of the squash and then add another layer of squash slices. Top with remaining spaghetti sauce and sprinkle with Parmesan cheese. Bake in 350° oven for 30 minutes or until bubbly and squash is cooked through.