Pumpkin Blondies

More pumpkin!

These are so, so good, you must make them for yourself!

Mine sort of fell apart, I didn't wait for them to cool long enough, not really an issue...

They are softer and fluffier than you would expect for a blondie (usually sort of thick and chewy). Just so you know.

PUMPKIN BLONDIES

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup brown sugar

1 large egg

2 teaspoons vanilla extract

1 cup pumpkin puree

1 cup white chocolate chips

1 cup butterscotch chips

1/2 cup chopped, toasted nuts (optional)

Line a 9x13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula. Spread the batter evenly into the prepared pan.

Bake at 350 degrees until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 40-45 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Yield: 24

Fabulous Noodle Casserole

I made the casserole with chicken this time, because Eddie likes it better. I like it best with tuna.

FABULOUS NOODLE CASSEROLE

1/4 cup butter

1 red bell pepper, chopped (about 1 cup)

1 cup chopped onion

1 (8 ounce) package sliced fresh mushrooms

1/4 cup all-purpose flour

2 1/2 cups milk

2 cups shredded Cheddar cheese

2 (9 ounce) cans solid white tuna in spring water, drained and flaked
OR

2 (12.5 ounce) cans premium chunk white chicken (Tyson), drained and flaked

1 (12 ounce) package egg noodles, cooked

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup fine, dry breadcrumbs

2 tablespoons butter, melted

Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and sauté 5 minutes or until tender.

Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350 degrees for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes (uncovered).

Yield: 6 to 8 servings

The dish you see pictured held just over half of the entire mixture. I put the rest in a foil loaf pan for the freezer (freeze before baking). When the time comes, I'll thaw in the fridge overnight, then bake, probably a little longer than the directions since it will be cold.

Seven Can Chicken Tortilla Soup

Another soup... One of my favorite things to cook and freeze.

This one can be easily doubled if you want to freeze a big batch.

SEVEN CAN CHICKEN TORTILLA SOUP

1 (10 ounce) can chunk white chicken, drained (I used Tyson)
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can chicken broth
1 (14 ounce) can cream of chicken soup
1 (10 ounce) can mild Ro-tel (tomatoes and green chiles)
1 (4 ounce) can chopped green chiles

Mix all ingredients in a large pot. Bring to a boil and then simmer for 30 minutes.

Yield: 4 large servings

So easy to keep these ingredients on hand for a quick dinner!

Cherry and White Chocolate Oatmeal Cookies

Look what Eddie gave me!

It's my birthday/Thanksgiving/Christmas/New Year's gift...




So, I had to make something for him...




CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES

1 cup butter, softened
1 cup firmly packed light brown sugar
3/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups uncooked regular oats
2 (6 ounce) packages white chocolate baking bars, coarsely chopped (Baker’s)
1 cup sweetened dried cherries (Welch’s)

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs and vanilla; beat well.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in oats, white chocolate and cherries.

Using a 1 tablespoon cookie scoop, drop dough 2 inches apart onto ungreased baking sheets.

Bake at 375 degrees for 10 minutes or until lightly browned. Cool 2 minutes on pans; remove to wire racks to cool completely.

Yield: 5 dozen

This is a good recipe for variations... Next time, Craisins instead of dried cherries, maybe macadamia nuts, how 'bout butterscotch chips and pecans?

Pecan Crusted Fish

PECAN CRUSTED FISH

1/2 cup pecan pieces

1/2 cup plain dry bread crumbs

1/4 cup all-purpose flour

1/2 cup milk

1 egg (or 1/4 cup egg substitute)

1 1/2 pounds fish fillets (Tilapia is good)

1 teaspoon seasoned salt

1/4 cup canola oil

Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with seasoned salt. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Place oil in pan; swirl to coat. Add fish and cook 2–3 minutes on each side or until golden.

Yield: 4 servings

Use a thinner fish like tilapia, the pecans can burn if you cook it much longer than 2 to 3 minutes on each side.

No-Bake Peanut Butter Cookies

About a week ago, I was looking through all of my Christmas with Southern Living books (I have been getting them for over 20 years). I was just starting to think about new recipes I might want to try for the holidays this year. Eddie picked up one of the books to take a look. Right away, he found this recipe and said "Can we make this tomorrow? I don't want to wait until December!" Apparently, this is one of his all-time favorites.

He actually made these, I get no credit (just photo credit). They are still warm in this picture, they need to cool until sheen becomes dull.

NO-BAKE PEANUT BUTTER COOKIES

2 cups sugar
1/4 cup cocoa powder
1/2 cup butter
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup creamy or crunchy peanut butter
3 cups uncooked quick-cooking oats

Combine first 5 ingredients in a medium saucepan. Cook over low heat until butter melts, stirring occasionally. Increase heat to medium; bring to a boil. Boil 1 minute. Remove from heat; quickly stir in peanut butter until smooth. Stir in oats. Quickly drop by heaping tablespoonfuls onto wax paper. Let cool completely. Carefully remove from wax paper. Store in an airtight container.

Yield: 4 dozen

Thrifty Housewife

If this doesn't convince you to try shopping at thrift stores, I don't know what will!

This great find was at Value Village in Buford, GA. It was purchased on a Wednesday, which happens to be half price day at this store.

Heavy, good quality leather, the exact right size for me, barely worn...



I paid $4.15!!!!! Yes, four dollars and fifteen cents. Must have been my lucky day.