Chewy Browned Butter M&M Blondies

Browned butter mixed in a blondie primarily made with brown sugar and loaded with M&M's.  Does that sound like the most rich and divine blondie ever? 

Well it is sooooooooo GOOOOOOOOD!

I thought these were fabulous.

They do get pretty dry within a day or two, so try and eat them up as quickly as possible!  Since it only makes an 8x8-inch pan, that shouldn't be a problem.

Chewy Browned Butter M&M Blondies

adapted from: Recipe Girl
(Printable Recipe) or (Printable with Picture)

10 Tbl. unsalted butter, browned

1 c. brown sugar, packed

1/4 c. white sugar

1 egg

2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. kosher salt

1 1/4 c. M&M's

Preheat oven to 350 degrees.  Line an 8x8-inch baking dish with parchment paper and spray with cooking spray.  Melt butter in a small saucepan over medium heat.  Allow it to boil, stirring occasionally, until browned.  It will begin to smell nutty and it will get foamy when it is ready.  It goes from yellow to brown very quickly, so watch closely.  Allow to cool for 5 minutes or so.  In a medium bowl, mix together the browned butter, brown sugar and white sugar.  Add the egg and vanilla and mix well.  Add the flour, baking powder and salt and mix until combined.  Stir in 1 cup of M&M's.  Press evenly into prepared baking pan and sprinkle the remaining 1/4 cup of M&M's over the top.  Bake for 30 minutes.  Cool completely before serving.  

Jenn's Notes: The original recipe suggested baking for 25 minutes, but mine were so jiggly and underdone, that I baked them 5 minutes longer.  I cut into them while they were still warm and they were still runny and gooey and I thought they were underdone, but once they cooled completely, they were great.    

My Favorite Twice Baked Potatoes

These potatoes are pure heaven.  Seriously . . . pure heaven!  I could eat these every single day for the rest of my life and never get sick of them!  I ate them for the first time a few years go after I picked up a copy of The Pioneer Woman's Cookbook and I have eaten them countless times since. 

I always make extra, because they taste just as good warmed up for several days.  They make a great breakfast, lunch and dinner.  Oh yeah. 

-BEST POTATOES EVER-

P.S. I originally posted this recipe a few years ago and how I ever thought that glowing potato picture was good is beyond me, so here is a new and improved version!

Twice Baked Potatoes

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

4 large Russet potatoes

4 slices bacon, cooked & crumbled

4 Tbl. butter, softened

1/2 c. sour cream

1/4 c. milk, give or take

1/2 tsp. seasoned salt (I add way more)

freshly grated black pepper, to taste

1 c. grated Cheddar cheese

2 chopped green onions, for garnish, opt.

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.  

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.   

Jenn's Notes: I usually discard one of the potato shells, so I have a little extra filling for the remaining shells.  These are my favorite.    

Cilantro Lime Chicken Fajitas with Mexican Slaw

These are the BEST fajitas I have EVER eaten.  I thought the last fajita recipe I tried was the best and they are really good, but THIS recipe really is the BEST :)

We have made them a few times and can't seem to get enough.

Of course, they are from the amazing and beautiful Paula Deen.  Have you guys seen her lately and how much weight she has lost?  You go girl.

This recipe has several components and each and every one is a must.  The recipe looks long, but trust me, it is really easy.  You make a marinade for the chicken and the vegetables and then you make a dressing for the slaw.  Don't skip the slaw, that is what helps make these the BEST FAJITAS EVER, plus it adds an amazing crunch.  I love the slaw so much, that I plan on serving it as a side dish for many of the other Mexican dishes I make, like a side salad.

Cilantro Lime Chicken Fajitas

(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. boneless, skinless chicken breasts

Cilantro Lime Marinade, recipe below

2 red bell peppers, thinly sliced

1 onion, thinly sliced

1 Tbl. vegetable oil

corn or flour tortillas

Fresh Mexican Slaw, recipe below

Toppings: shredded Monterey cheese, 

    sliced avocado, Feta, plus anything else you like

Place chicken in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade and add half to the chicken and the other half to the vegetables; seal bags and refrigerate for at least 12 hours or up to 24 hours.  Remove chicken from bag, discarding marinade.  Spray a large grill pan with nonstick cooking spray and place over medium-high heat until hot.  Add chicken and cook for 8-10 minutes per side or until done.  Set aside and keep warm.

Meanwhile, remove the vegetables from the bag, discarding marinade.  In a large skillet, heat oil over medium-high heat.  Add the vegetables and cook for 8-10 minutes or until tender.  Thinly slice chicken and serve in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Cilantro Lime Marinade

3/4 c. buttermilk

1/2 c. packed fresh cilantro leaves 

1/4 c. fresh lime juice

1/4 c. olive oil

1 jalapeno, stem, seeds and membrane removed

1 Tbl. chili powder

1 clove garlic, minced

1 tsp. salt

In a blender or food processor, combine all marinade ingredients and process until smooth.  Makes about 1 3/4 cups.

Fresh Mexican Slaw 

3 Tbl. fresh lime juice

2 Tbl. olive oil

1 tsp. honey

1/2 tsp. ground cumin

salt and pepper

1 jalapeno, seeded and minced

1/4 c. fresh cilantro, chopped

1 (10 oz.) bag coleslaw

I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/4 tsp. Italian seasoning
1/2 tsp. sugar
1 tsp. chili paste

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately.

Jenn's Notes:  We usually only marinate the chicken and vegetables for a few hours.  I grill my chicken on the George Foreman.  We love this recipe and wouldn't change a thing.     

adapted from: Cooking with Paula Deen, March/April 2013 Issue

Linked up at Saturday Night Fever!

Easy Chili Cheese Enchiladas

This is one of the easiest enchilada recipes you will ever make.  It might sound a little strange, but it totally works and they are delicious.

It starts off with a can of chili.  I love using turkey chili.  I swear it tastes just like the full-fat beef chili.  Once I tried turkey chili, I never went back.

You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro.  Roll them up and top with enchilada sauce and Cheddar cheese. 

mmm mmm good!  

"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.  

Serve with a side of your favorite Mexican rice.

Chili Cheese Enchiladas

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can turkey chili

1 (10 oz.) can mild red enchilada sauce

1 c. Monterey cheese, shredded

3/4 c. Cheddar cheese, shredded

cilantro, chopped

5-6 flour or corn tortillas

sour cream, for serving

Preheat oven to 375 degrees.  Spray an 8''x8'' pan with cooking spray.  Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside.  Heat chili in a medium saucepan over medium heat until warmed.  Microwave tortillas for about 30 seconds or until pliable.  Divide chili evenly between tortillas.  Top each with Monterey cheese and chopped cilantro.  Roll up and place, seam side down, in casserole dish.  Top with remaining enchilada sauce and sprinkle with Cheddar cheese. 

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly.  Broil for the last few minutes to lightly brown the cheese.  Remove from oven and sprinkle with chopped cilantro.  Serve with sour cream and a side of Mexican rice.     

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.  

Homemade Birthday Cake OREOS

Just when you thought an OREO couldn't get any better, they have to go and make a Birthday Cake version!

I am IN LOVE with these cookies.  They are so stinkin good and just blow my mind everytime I eat one.  It starts off by saying, I just want one bite . . . then two bites . . . then three cookies later I finally decide I better wait a few hours before I eat more. 

    

The frosting is TO-DIE-FOR.  It kinda reminds me of the flavor of bakery frosting, that I have been searching and searching for a recipe for forever and the texture is beyond creamy.  

Your family and friends will go nuts over these. 

You might also like:

Homemade OREOS

Not So Red Velvet Cookies with Pumpkin Spice Cr. Cheese Filling

Chocolate Peanut Butter Cup Whoopie Pies

Homemade Birthday Cake OREOS
(Printable Recipe) or (Printable with Picture)

Cookie:
1 pkg. Devils Food Cake Mix
2 eggs
3/4 c. shortening

Preheat oven to 350 degrees.  Combine cake mix, eggs and shortening and mix until well blended.  Dough will be very thick.  Roll into 1'' - 1 1/2'' balls and place on a lightly greased cookie sheet.  Bake for 9-10 minutes.  Tops will be cracked.  Cool completely.  Yield: around 3 dozen cookies or 18 sandwiches.   


Birthday Cake Frosting:
1/2 c. unsalted butter, softened
1/2 c. dry Funfetti cake mix
1 tsp. vanilla extract
1/2 tsp. almond extract, opt.
pinch of salt
3 c. powdered sugar
1/4 c. milk, give or take
sprinkles, for garnish

In a medium mixing bowl, beat butter until creamy.  Add the dry cake mix, vanilla extract, almond extract and a pinch of salt.  Mix until combined.  Begin adding powdered sugar, one cup at a time.  Add milk as you go to reach desired consistency. You may or may not need all of the milk.  Spread frosting over one side of half of the cookies and top each with another cookie.  Roll in sprinkles, if desired.  Makes enough to generously fill 18 sandwich cookies.    

Jenn's Notes: These are perfect.  Make them now.  

*Update 5/29/13 - Since I posted this recipe I tried the real Birthday Cake OREOS and they tasted like they have butter flavoring in them.  I think if you added butter extract to this frosting recipe, they would taste just like the real thing.  

Cookie From: Jenn@eatcakefordinner
Frosting slightly adapted from: Chef-In-Training

Easy Chicken Cordon Bleu Bake

Boy, do I have a recipe for you today!

I have simplified making chicken cordon bleu and created this amazing recipe.  It does take a while to bake, but it involves very little hands-on time, which makes it easy enough for a weeknight, in my opinion.  You could even prepare the chicken layers and sauce in the morning.  Then combine the two after work and throw in the oven.  

The flavor is outstanding and it still has all of those layers and textures you love about regular chicken cordon bleu, but will only take you a fraction of the time to prepare.

I know you will LOVE it as much as we do.  

You might also like:
Chicken Cordon Bleu Florentine Casserole
Easier Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Bread Bowls
Deli Cordon Bleu Sandwiches

Easy Chicken Cordon Bleu Bake

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

1 tsp. lemon pepper

1 tsp. Mrs. Dash Original

8 slices black forest ham, very thinly sliced

Swiss cheese, sliced

1 can Cream of Chicken Soup

3/4 soup can full of milk

black pepper

1/2 tsp. Italian seasoning

1 c. seasoned croutons, crushed

cooked wild rice or brown rice, for serving

Preheat oven to 350 degrees.  Place chicken breasts in a greased 9x9-inch baking pan.  Season with lemon pepper and Mrs. Dash.  Top each chicken breast with one slice of ham, then swiss cheese (as much as you like), then two slices of ham each, more swiss cheese and last with one more slice of ham.  In a separate bowl, combine cream of chicken soup, milk, black pepper and Italian seasoning.  Pour over chicken breasts, being careful so the ham and cheese doesn't slide off of the chicken.  

Cover tightly with foil and bake for 40-60 minutes or until chicken registers 165 degrees on an instant-read thermometer.  Remove from oven and top each chicken breast with crushed croutons.  Return to oven, uncovered, for 5 more minutes to slightly toast the croutons.  Remove from oven and serve over wild rice or brown rice.  Spoon sauce over the top for serving.  Yield: 2 servings.      

Jenn's Notes:  If you don't want thick chicken breasts, you could always butterfly the breasts (cut in half horizontally) and bake in a 9x13-inch pan.  The baking time will depend on if your chicken breasts are thawed or frozen.  

Crunchy Shredded Pork Tacos

This is one of my FAVORITE crunchy taco recipes.  

There is a local Mexican Restaurant that makes the best crunchy tacos that I have been eating since I was a little girl.  This is my version of those tacos and they really do taste like they came straight from a Mexican Restaurant. 

The pork is tender and juicy and perfectly spiced.  The Italian dressing coated shredded lettuce is what makes these unique and gives them that special touch.  Don't skip that part.  

Serve with a side of one of these rice dishes and you are good to go.

 Mexican Green Rice 

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Crunchy Shredded Pork Tacos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 - 2 Lbs. pork loin 

   or pork shoulder, trimmed of fat

1 1/2 tsp. chili powder

1/4 c. light brown sugar

1/2 tsp. dried oregano

1 tsp. ground cumin

1 1/2 tsp. salt

1/8 tsp. black pepper

1 garlic clove, minced

1/4 onion, finely chopped

   plus a few onion chunks for cooking

1-2 Tbl. extra virgin olive oil

1 Tbl. cider vinegar

Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion.  Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste.  If it is too thick, add a little more olive oil.  Rub the paste all over the pork, covering every last bit.  Wrap tightly with plastic wrap and refrigerate overnight.  Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups).  Place some onion chunks right on top of the pork.  

Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour.  Remove from oven and allow to rest about 15 minutes.  Shred the pork, adding some of the juice from the pan to prevent from being dry.  You could also cook this in a slow-cooker, but it will take a lot longer.   

To serve:

crunchy taco shells

fresh pico de gallo

shredded lettuce

Italian Dressing 

Feta cheese, opt.

Toss the shredded lettuce with a little Italian Dressing.  You want just enough to coat the lettuce (you don't want it dripping in dressing).  Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired.  Serves 4.

Jenn's Notes:  I buy a head of iceberg lettuce and cut it into small strips.  I don't have measurements for the pico de gallo.  I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.