Easy Almond Blondies

Prep: 15 mins

Cook: 35 mins

Level: Easy

Serves: Updated

20

Description

You can adapt this super easy recipe for any additions you like. Substitute the almonds for any other nuts, chocolate chips, or dried fruit. Just keep the rest of the ingredients and quantities the same.

Ingredients

• 1 cup Unsalted Butter Or Margarine, Melted
• 2 cups Lightly Packed Dark Brown Sugar
• 2 whole Large Eggs
• 3 teaspoons Vanilla Extract
• ¼ teaspoons Salt
• 2 cups Whole Wheat Flour
• ½ cups Almonds, Chopped

• 1 cup Unsalted Butter Or Margarine, Melted
• 2 cups Lightly Packed Dark Brown Sugar
• 2 whole Large Eggs
• 3 teaspoons Vanilla Extract
• ¼ teaspoons Salt
• 2 cups Whole Wheat Flour
• ½ cups Almonds, Chopped

Preparation

1. Heat oven to 350ºF. Grease an 11-inch by 7-inch baking pan.
2. In a medium bowl, stir melted butter and brown sugar until smooth. Stir in eggs, vanilla, and salt.
3. Add 1/2 cup flour, stirring until mostly incorporated. Add remaining flour in the same way, trying not to over-mix it at this point. Mix in the almonds.
4. Pour batter into baking dish and bake 30 to 35 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 20 squares.

Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months.

Recipe adapted from Inspired Taste’s No-Fail Brownies.

Creamy Crab Dip

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

6

Description

A warm and cheesy dip loaded with crab and peppers. Perfect game day appetizer!

Ingredients

• 1 whole Shallot, Diced
• 1 whole Jalapeno, Seeds Removed, Diced
• ½ whole Red Bell Pepper, Diced
• 8 ounces, weight Philadelphia Cream Cheese, Softened
• 3 Tablespoons Diced Roasted Red Peppers (from A Jar)
• 1 cup Canned Crab Meat, Drained
• 1-½ Tablespoon Old Bay Seasoning
• 4 Tablespoons Green Onion, Thinly Sliced
• ¼ cups Grated Parmesan Cheese
• ¼ cups Heavy Cream
• ½ cups Bread Crumbs

• 1 whole Shallot, Diced
• 1 whole Jalapeno, Seeds Removed, Diced
• ½ whole Red Bell Pepper, Diced
• 8 ounces, weight Philadelphia Cream Cheese, Softened
• 3 Tablespoons Diced Roasted Red Peppers (from A Jar)
• 1 cup Canned Crab Meat, Drained
• 1-½ Tablespoon Old Bay Seasoning
• 4 Tablespoons Green Onion, Thinly Sliced
• ¼ cups Grated Parmesan Cheese
• ¼ cups Heavy Cream
• ½ cups Bread Crumbs

Preparation

Preheat your oven to 350 F.

To start, add the shallots, jalapeno and red bell pepper into a non-stick skillet. Cook for about 5 minutes on medium heat, just until they are lightly softened. Then place everything but the bread crumbs into a mixing bowl and mix to combine. Make sure everything is incorporated. Then with a rubber spatula, scrape everything into a baking dish (I used a 9-inch round dish). Bake in the oven for about 25 minutes or until everything is nice and bubbly.

Remove dish from the oven and turn on the broiler. Top the dip with the breadcrumbs, then place dish under your broiler until the breadcrumbs are nice and toasted, about 4-6 minutes.

My wife inspired me to make this and she totally fell in love with this dip. The end result is nothing short of amazing. The balance of cheeses and peppers and the crunchy topping really made for a great, and easy dip. Hope you enjoy!

Pumpkin French Toast Sandwiches

Prep: 5 mins

Cook: 45 mins

Level: Easy

Serves: Updated

6

Description

Pumpkin bread sandwiches filled with luscious mascarpone, then soaked overnight in a pumpkin custard. The tray of sandwiches is baked in the morning for the most amazing and easy pumpkin French toast sandwiches!

Ingredients

• FOR THE SANDWICHES:
• 12 slices Thick, Sweet Bread Like Pumpkin Bread
• 1-¼ cup Mascarpone Cheese, Softened To Room Temperature
• 1 teaspoon Balsamic Vinegar
• ½ teaspoons Vanilla Extract
• ½ teaspoons Pumpkin Pie Spice
• FOR THE CUSTARD:
• 1 cup Milk
• 1 jar (9 Oz. Size) Pumpkin Butter
• 8 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Cinnamon
• ½ teaspoons Nutmeg
• Powdered Sugar, As Needed For Topping

• FOR THE SANDWICHES:
• 12 slices Thick, Sweet Bread Like Pumpkin Bread
• 1-¼ cup Mascarpone Cheese, Softened To Room Temperature
• 1 teaspoon Balsamic Vinegar
• ½ teaspoons Vanilla Extract
• ½ teaspoons Pumpkin Pie Spice
• FOR THE CUSTARD:
• 1 cup Milk
• 1 jar (9 Oz. Size) Pumpkin Butter
• 8 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Cinnamon
• ½ teaspoons Nutmeg
• Powdered Sugar, As Needed For Topping

Preparation

1. Liberally spray a 9 x 13 baking dish with cooking spray. Lay half of the slices of bread in a single layer in the bottom of the pan. In a bowl, stir together the softened mascarpone cheese, balsamic vinegar, vanilla and pumpkin pie spice. Evenly distribute the mascarpone mixture onto each slice of bread and smooth it out. Finish each sandwich with another slice of bread on top.
2. In a mixing bowl thoroughly whisk together the milk, pumpkin butter, eggs, vanilla, pumpkin pie spice, cinnamon and nutmeg. Pour the custard all over the sandwiches and make sure they get pretty submerged by gently pressing down on the sandwiches. Cover the baking pan and let it sit in the refrigerator overnight.
3. In the morning, preheat the oven to 350 F. Remove the dish from the fridge and remove the cover. Get the pan of custard-soaked sandwiches into the oven to bake for 45-50 minutes, until the bread is golden and crisp on the edges and the egg mixture is set. Take it out of the oven and let it cool for a couple of minutes.
4. Cut out and plate each sandwich with all of that gorgeous custard on it. Dust the top of each sandwich with powdered sugar and serve!

Pumpkin Cheesecake Dip

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

12

Description

A healthy, low-calorie dip that tastes like pumpkin cheesecake.

Ingredients

• 8 ounces, weight Cream Cheese (1/3 Reduced Fat)
• ½ cups Canned Pumpkin (not Pie Filling)
• 2 Tablespoons Maple Syrup (more To Taste)
• ½ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• ⅛ teaspoons Ground Cloves

• 8 ounces, weight Cream Cheese (1/3 Reduced Fat)
• ½ cups Canned Pumpkin (not Pie Filling)
• 2 Tablespoons Maple Syrup (more To Taste)
• ½ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• ⅛ teaspoons Ground Cloves

Preparation

In a mixing bowl, add all of the ingredients and beat until creamy and smooth. You will have to scrape down the sides of the bowl periodically.

Pour into a serving bowl and refrigerate until ready to serve. Serve with apples, graham crackers, cinnamon pita chips or whatever sounds good for dipping.

Fettuccine Alfredo With Blackened Chicken

Prep: 25 mins

Cook: 20 mins

Level: Easy

Serves: Updated

5

Description

This simple Alfredo is a perfect dinner when paired with spicy blackened chicken. The combination of the creamy sauce with the spicy chicken is simply amazing!

Ingredients

• 2 cups Broccoli Florets
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Onion Powder
• ½ teaspoons Cayenne Pepper
• 1 teaspoon Paprika
• 1 teaspoon Black Pepper
• 2 whole Boneless, Skinless Chicken Breasts
• Olive Oil, To Coat The Bottom Of Your Saute Pan
• 12 ounces, weight Fettuccine Noodles
• 4 Tablespoons Butter
• 2-½ Tablespoons Flour
• 2 cups Milk
• 1 cup Grated Parmesan Cheese

• 2 cups Broccoli Florets
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Onion Powder
• ½ teaspoons Cayenne Pepper
• 1 teaspoon Paprika
• 1 teaspoon Black Pepper
• 2 whole Boneless, Skinless Chicken Breasts
• Olive Oil, To Coat The Bottom Of Your Saute Pan
• 12 ounces, weight Fettuccine Noodles
• 4 Tablespoons Butter
• 2-½ Tablespoons Flour
• 2 cups Milk
• 1 cup Grated Parmesan Cheese

Preparation

1. Bring a pot of water to a boil. Add the broccoli florets and cook for one minute. Drain the broccoli and rinse with cold water to stop the cooking; set aside.
2. Mix together all the seasoning and sprinkle over both sides of each chicken breast.
3. Heat a large sized sauté pan to medium heat. Add enough olive oil just to coat the pan. Once the pan is heated through, add the chicken breasts. Cook for about 5-7 minutes per side depending on the size of the breasts.
4. Remove chicken from pan and cut into slices; set aside.
5. Bring a large pot of water to a boil for the pasta, and cook according to package directions.
6. Add the butter and flour into the pan the chicken was cooked in. Cook over medium heat for about 3-5 minutes, or until the flour flavor is cooked out. Add the milk and simmer for about 10 minutes until it thickens.
7. Add the Parmesan cheese and a dash of salt and pepper plus an additional sprinkle of garlic powder to taste.
8. Add the sliced chicken, broccoli and pasta into the sauce. Stir to make sure everything is well coated.