Butterscotch Brownies

BUTTERSCOTCH BROWNIES

1/3 cup butter
2/3 cup packed brown sugar
1 1/3 cups flaked or shredded coconut
3/4 cup chopped pecans
1/2 cup butter, softened
1 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3 eggs
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup tiny marshmallows
caramel-flavored ice cream topping (optional)

Preheat oven to 350 degrees. Grease a 9x13 pan. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover. Bake about 20 minutes* (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into bars and drizzle with caramel topping.

*I baked mine for around 23 minutes or so and the middle still didn't seem done. So, next time I think I'll let it bake for 30 minutes.

Beefy One-Pot Dinner

BEEFY ONE-POT DINNER

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 (14 oz.) can baked beans
1/2 cup barbecue sauce
1 cup cheese

Brown meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 minutes, stirring occasionally. Stir in water. Reduce heat to medium-low; cover and simmer 10 minutes or until vegetables are tender. Add beans and barbecue sauce; sitir. Cook 5 minutes or until heated through. Sprinkle with cheese.

Cream Cheese Clouds

CREAM CHEESE CLOUDS

1 can (12 count) refrigerated biscuits
1/2 cup sugar
1 Tbsp. cinnamon, ground
1 (8 oz.) pkg. cream cheese, cut into 12 cubes
1/4 cup butter, melted

Preheat oven to 350 degrees. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness. Mix sugar & cinnamon in shallow dish. Dip cream cheese in butter, then roll in cinnamon sugar. Place 1 cream cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam side up in lightly greased muffin pan; drizzle with any remaining butter and sprinkle with remaining cinnamon sugar. Bake for 15 minutes or until golden brown.

Banana Buttermilk Pancakes

BANANA BUTTERMILK PANCAKES

2 eggs
1 cup flour
1 cup whole-wheat flour
2 cups buttermilk
4 Tbsp. vegetable oil
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
2 bananas, really ripe, mashed

Beat all ingredients together with mixer until light; you want to have some air in the batter. Drop onto griddle in 1/4 cup portions. Flip when bubbles appear and cook for an additional 2-3 minutes.

Buttermilk Syrup

I got this recipe from my friend, Tammy. So yummy! It's almost like eating candy.

BUTTERMILK SYRUP

1 stick butter
2 cups sugar
1 cup buttermilk
4 tsp. corn syrup
1 tsp. vanilla (2 if imitation)
1 tsp baking soda

Boil together butter, sugar, buttermilk, and corn syrup; boil for one minutes. Remove from heat, and add vanilla and baking soda; whisk until all blended. (You may have to hold the pan over the sink after you start whisking the baking soda in as it makes the syrup really bubble big.) Serve warm over pancakes.