MAPLE WALNUT BLONDIE (APPLEBEE'S COPYCAT!)

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup chopped walnuts
• 1/3 cup butter, melted
• 1 cup packed brown sugar
• 1 large egg

• 1 tablespoon vanilla extract
• 1/2 cup white chocolate chips
• Sauce:
• 1/4 cup butter, softened
• 1/4 cup powdered sugar
• 1 ounce cream cheese (2 tablespoons), softened
• 1 tablespoon maple syrup

1. Preheat oven to 350 degrees. Line an 8x8 pan with aluminum foil and spray with cooking spray.
2. In a bowl add flour, baking powder, baking soda, salt, and walnuts. Whisk to combine. Set aside.
3. In a large bowl, mix the melted butter and brown sugar with a mixer. Add the egg and vanilla and mix well. Add the flour mixture a little at a time until combined. Stir in white chocolate chips. Spread into the 8x8 pan and bake for 20-25 minutes or until center passes the toothpick test. I like mine a little on the gooey side. Remember right out of the oven they may seem gooey but once they cool they set up more.
4. Serve warm with ice cream and Maple Butter Sauce.
5. For the Maple Butter Sauce: In a small bowl add the butter, powdered sugar, cream cheese, and maple syrup. Blend with a mixer until smooth.
6. When ready to serve, heat the maple butter sauce for about 30 seconds in the microwave and pour over warmed blondie and ice cream.
Recipe from The Girl Who Ate Everything

SHRIMP SCAMPI

3 to 4 garlic cloves, minced

¼ cup butter, cubed

¼ cup olive oil

1 pound uncooked medium shrimp, peeled and deveined

¼ cup lemon juice

½ tsp. pepper

¼ tsp. dried oregano

½ cup grated parmesan cheese

¼ cup dry bread crumbs

¼ cup minced fresh parsley

Hot cooked angel hair pasta

In a 10 inch ovenproof skillet, sauté garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper, and oregano; cook and stir for 2 to 3 minutes or until shrimp turn pink.  Sprinkle with parmesan cheese, bread crumbs and parsley.  Broil 6 inches from the heat for 2 to 3 minutes or until topping is golden brown.  Serve over pasta.  Yield: 4 servings

CREAMY WHITE CHILI

1 pound skinless chicken breasts, cut into ½ inch cubes*

1 medium onion

1 ½ tsp. garlic powder

1 tbsp. vegetable oil

2 cans (15 ½ oz. each) great northern beans, drained**

1 can (14 ½ oz.) chicken broth

2 cans chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

1 cup (8 oz.) sour cream

½ cup heavy whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies, and seasonings.  Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes.  Remove from the heat; stir in sour cream and heavy whipping cream.  Yeild: 7 servings

ENJOY!! J

*I have substituted the chicken breasts for a few cans of chicken. ** I sometimes add an extra can of great northern beans.