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Blueberry White Chocolate Chip Cookies!

View and print recipe: https://bit.ly/3gZOiEo
Pin it for later: https://bit.ly/2UOzyj2

Also great with frozen strawberries 🍓

These Peanut Butter Chocolate Chip Baked Oatmeal Muffin Cups are a definite kid-favorite breakfast!

😋RECIPE:
https://happyhealthymama.com/peanut-butter-chocolate-chip-baked-oatmeal-muffins.html

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING
Ingredients for Key Lime Pound Cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
Full recipe: https://ineskohl.info/pineapple-pound-cake-with-cream-cheese-glaze/

Chicken Cordon Bleu Casserole - super cheesy with chicken and ham - we love that crunchy topping!
Recipe - https://bowl-me-over.com/chicken-cordon-bleu-casserole/

Turtle Cookie Bars
Ingredients :
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels.
Directions :
Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13×9 inch pan.
Arrange pecans over crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

1965 Grandma’s Chocolate Hershey Brownies
1/2 cup butter, melted
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1 (16oz) can Hershey syrup
1 cup of chopped nuts (optional)
Icing
3 cups powder sugar
1/2 cup butter. melted
4 tablespoons Hershey cocoa
4 tablespoons milk
1 teaspoon vanilla
Preheat oven 350 degrees, Grease bottom of 10″ x 15″ pan,
Brownie Mixture:
Cream together, sugar and butter together. Add eggs, and beat well. Add vanilla, flour, mix well. Add Hershey syrup, mix well. Add nuts if wanted.
Pour batter into a pan. Bake 35-40 minutes or until toothpick is clean.
Before brownies are almost done prepare icing.
Icing:
Bring to boil the butter, cocoa, and 1 Tablespoon milk. In mixing bowl, add powder sugar, cocoa mixture, to the sugar and beat well. Add 1 teaspoon vanilla extract. Add rest of milk, add enough to get the desired spreading consistency.
Let brownies cool 5 minutes. Spread icing on brownies. You can sprinkle with chop nuts on top if desired. The icing will harden to a fudge consistency. Makes the best brownies ever…

PEANUT BUTTER CHEESECAKE BROWNIES - Creamy peanut butter cheesecake tops a rich chocolaty brownie bottom!

RECIPE: https://www.simplystacie.net/peanut-butter-cheesecake-brownies/

Pecan Pie Bread Pudding
Ingredients:
8 cups bite-sized bread pieces
3 large eggs
1 1/4 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon maple or vanilla extract
1/2 teaspoon salt
1 tsp. cinnamon
1 cup pecans, halved or chopped
Instructions
Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
Place all of the bread pieces into the baking dish.
Pour the melted butter over the bread.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!
3.1
Notes about this recipe:
You can use vanilla extract, but the Maple extract really puts this recipe over the top and gives it that “french toast” taste!
I used really, really fresh bread. I think most bread pudding recipes call for stale bread. And I’m not sure it really makes a difference or not, but I just wanted to note that here. I think it may have made the bread a little more immediately absorbent. If you use older bread, maybe let it soak up the pecan pie filling for about 10 minutes before baking.
Grease the dish REALLY well!!
Suggested Variations:
Use cinnamon swirl raisin bread.
Use pumpkin bread.
Increase the cinnamon to 1/2 tbsp., use Vanilla instead of maple, and spread a cream cheese frosting over top for Cinnabon bread pudding!

German Chocolate Pecan Pie Bars
Ingredients:

For the crust:

2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
For the filling:

1 cup chopped pecans
1 cup sweetened shredded coconut
1/2 cup semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
For the topping:

1/2 cup sweetened condensed milk
1/4 cup unsalted butter
1/2 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.

In a mixing bowl, combine the flour, softened butter, sugar, and salt for the crust. Mix until the mixture resembles coarse crumbs. Press the crust mixture evenly into the bottom of the prepared baking pan.

Bake the crust in the preheated oven for 15-18 minutes or until lightly golden.

In a separate bowl, combine the chopped pecans, shredded coconut, and chocolate chips for the filling. Set aside.

In a medium saucepan, combine the granulated sugar, corn syrup, unsalted butter, beaten eggs, and vanilla extract for the filling. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes).

Remove the saucepan from heat and pour the filling mixture over the crust in the baking pan. Sprinkle the pecan-coconut-chocolate chip mixture evenly over the filling.

Return the pan to the oven and bake for an additional 25-30 minutes or until the filling is set.

While the bars are baking, prepare the topping. In a small saucepan, combine the sweetened condensed milk, unsalted butter, semisweet chocolate chips, and vanilla extract. Cook over low heat, stirring constantly, until the mixture is smooth and well combined.

Once the bars are done baking, remove them from the oven and pour the chocolate topping evenly over the pecan-coconut layer.

Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for about 1-2 hours or until the topping is set.

Cut into squares or bars and serve.

She is Half Navajo from the Navajo Nation of the Hon´agha´ahnii Clan and half Sans Arch Lakota Sioux of the Cheyenne River Tribe….made history as The First fulltime college student (Male or Female) to ever come out of the state of Kansas and win a National Intercollegiate Championship title and Belt!..Not Kansas University, not Kansas state university, or Wichita state university but from lil ol’ Haskell Indian Nations University!!!!!!…She fight out of the Haskell Boxing Club in Lawrence, KS…

I think I want this. Lol

This is STUNNING 😍
via Glow Lockets by Monique Lula

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