Thick and Chewy M&M Blondies

These are just what you expect.  Thick, chewy and delicious!  The M&M's sink to the bottom which doesn't affect the taste but if you want to see them on top you might try sprinkling a few on towards the end of the baking time.

Thick and Chewy M&M Blondies
Ingredients:
3/4 cup unsalted butter, melted
1 3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup M & M candies (or chocolate chips or butterscotch chips)

Directions:
Preheat oven to 350 degrees. Spray a 13x9" pan with non-stick cooking spray.
Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture.
In a separate bowl, mix together the flour, baking soda and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. Fold in the M&M candies (or chocolate chips). Scrape the batter into the baking pan and smooth the top using a spatula (I actually just used my hands to push the dough all the way to the edges and it was much easier). Bake for about 24-27 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.
Let the blondies cool completely and then cut into squares.
Makes 12-20 squares depending on how big you cut them.

I found this recipe at www.sixsistersstuff.blogspot.com 

Tasty Carmel Apples

(recipe and pic from Jen Chandler)

5 large, firm, green apples (store in room temperature)

1 bag white chocolate chips

1 1/2 Tbsp. Crisco

1 (14 oz.) bag Kraft caramels

Parchment or Wax paper

Rice Krispies*

Cinnamon and sugar

Wash and dry apples and remove stems. Push stick through top center of apples about 1/2 way down. Unwrap caramels and combine with water in a microwave-safe bowl for 30 second intervals, stirring each time, until creamy. Immediately roll apples in caramel, coating completely. Place on parchment paper for a few seconds then pour some Rice Krispies in pie plate and roll carmel covered apple in them to coat. Place back on wax paper.

Melt chocolate chips and shortening also in a microwave-safe bowl for same 30 seconds intervals, stirring each time. Roll apples, covered in caramel and Rice Krispies in the white chocolate chips, then cover/sprinkle with cinnamon and sugar. Place on paper in the fridge until serving. Cut into slices for easier serving and eating. They are rich, one will feed 2 or 3 people.

SOUR CREAM POPPY SEED STREUSEL MUFFINS

{these come from Our Best Bites are are one of the BEST bites I've ever had}

2 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. buttermilk

1/4 c. butter, melted

1 Tbsp. grated orange rind

1 tsp. vanilla

1 tsp. almond extract

1 large egg, lightly beaten

1 8-oz. container sour cream (light works great)

Streusel

1/4 c. + 2 Tbsp. sugar

1/4 c. flour

2 Tbsp. butter, melted

2 tsp. poppy seeds

Directions:

Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture. Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

PUMPKIN CHOCOLATE CHIP MUFFINS

I discovered these on Becky Higgins blog last year and they are definitely a fall favorite around here. They disappear within seconds of coming out of the oven!

PUMPKIN CHOCOLATE CHIP MUFFINS

1 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 eggs, beaten
1 c. ground pumpkin (canned)
1/2 c. cooking oil
1/3 c. chocolate chips

Mix together. Fill muffin cups and bake at 350 for 20-25 minutes.

MONSTER MUNCH

(pic from Our Best Bites)

Tried this recipe for "Monster Munch" from Our Best Bites and loved it. It was quick, easy and of course delicious. In fact, Henry told me that he had to keep eating it (even after I told him to stop sneaking bites) because Heavenly Father wanted him to because popcorn is so "dawishus".

Monster Munch {Halloween Popcorn Mix}

Recipe by Our Best Bites

1 package Almond Bark (1 lb)

12 C popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn)

1 C candy corn

1 C dry roasted, salted peanuts

1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. Super Easy!

EASY PRETZEL TURTLES

This year I didn't plan on doing neighbor gifts/goodies for Christmas. My body was worn out, but at the last minute I remembered these and how easy they looked so we whipped up a few for the kids Primary Teachers, Piano Teacher, and the people Mark works with in the Bishopric at church. They were really quick and delicious. I think we may just turn this into a tradition for neighbor/ward friend Christmas gifts.

I've seen lots of variations of these but we used this recipe on Our Best Bites.