Jordan's White Chocolate Cranberry Blondies

1/2 cup butter, softened

1 cup of sugar

2 eggs

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup flour

1 1/2 cups white chocolate chips (1 bag)

2 cups fresh cranberries or 1 (10 ounce) bag Craisins

Cream the butter and the sugar together and make sure they are well combined. Then add the eggs, one at a time. 

Combine the remaining ingredients in a separate bowl and mix them well. Combining the white chocolate and cranberries (I couldn't find fresh cranberries at the store so I used dried cranberries instead)  with the flour helps them stay in the middle of the blondie rather than sinking to the bottom. 

Add the dry ingredients to the butter and sugar mixture. Stir this together just until combined. Pour the dough into a well greased 9 X 13 pan. Smooth out the cookie like dough so it is very even.

Then bake this at 350 degrees for 30 to 40 minutes. You will know these are ready when a toothpick comes out almost clean. Make sure you don't over bake these, you want them to be ooey gooey good!

Our son Tyler's fiance Jordan of Gingerlocks' Kitchen shared this recipe with me.  I am so excited that she will soon be a permanent part of our family!  She is as beautiful inside as she is outside and makes my son so very happy!  She is also an incredible cook!  Please stop by her blog and say Hi. http://gingerlockskitchen.blogspot.com/

I have been beyond busy lately!  My mom, sister, and I opened a fashion jewelry store last Friday.  It is called "Dazzle For A Dollar" and all jewelry and accessories are only $1.00 each item!  If you live in or near Farmington, NM, come on in and check it out.  We have great gifts and stocking stuffers for girls and guys of all ages.  We are located in the Hillside Plaza at 30th and Main across from Si Senor's. 

 

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Cranberry Turkey Casserole

Cranberry Turkey or Chicken Casserole

4 cups cooked  bow-tie pasta
2 cups cooked diced turkey or chicken
2 (15 ounce) jars Alfredo sauce
1 cup dried cranberries, plus extra for garnish
2/3 cup pine nuts or slivered almonds, plus extra for garnish

Preheat oven to 350 degrees.  In a baking dish, combine all ingredients. Salt and pepper to taste.  Mix well.  Bake 30 minutes or until heated through. Garnish with dried cranberries and pine nuts or slivered almonds.

My friend, Deana, entered this recipe in one of my contests at the Iowa State Fair.  When I saw the cranberries, I knew it would be perfect for an after Thanksgiving recipe.  Deana used chicken in her original recipe; I changed it to turkey.

I love Thanksgiving leftovers, but after a couple of meals of the same thing, it is time to change it up.  Cranberry Turkey Casserole, is a delicious way to do that.  The cranberries add a sweet contrast to the savory ingredients in the recipe.

I also swap turkey for chicken in my most popular recipe, Green Chile Chicken Pasta. 

Another recipe that I like to make with leftover turkey is my Layered Turkey Enchilada recipe.

 Below are a few of my favorite Thanksgiving recipes.

Apple Stuffing

No Bake Pumpkin Pie

Frozen Harvest Pie

Slow Cooker Sweet Potatoes

Pumpkin Pancakes

Check back on Tuesday for details

about a new Giveaway!

Visit my friends blogs!

My friends are taking some time off from blogging, but they have incredible recipes in their archives!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Cranberry Corn Muffins

Cranberry Corn Muffins

1 (8.5 ounce) package Jiffy corn muffin mix

1 egg

1/3 cup milk

1/4 cup dried cranberries

Preheat oven to 400 degrees.  In small bowl, combine muffin mix, egg and milk.  Mix until just blended.  Fold in cranberries.  In greased muffin tin, fill cups to 2/3 full.  Bake 10 to 12 minutes.  Makes 6 servings.

Recipe can be found on page 215 in MY KIND OF COOKING COOKBOOK.

I love this muffin!  The sweet and tart cranberries are a nice addition to the savory corn muffin.  Not only are the cranberries delicious, but they are full of antioxidants, vitamin C, and fiber.  You can serve this muffin for breakfast, lunch, dinner, or as a tasty snack.

  Sing up as a FOLLOWER for your chance to win!

The first Friday of each month, I hold a drawing for a FREE copy of my cookbook, MY KIND OF COOKING.  This cookbook has over 500 yummy recipes using only 3, 4, or 5 ingredients.  It has everything from appetizers to desserts and everything in between.  It also includes slow-cooker recipes!

The next drawing will be Friday, July 2nd.

For your chance to win, all you have to do is sign up as a follower.  To find the Follow button, scroll down the blog and look on the  right side.

If you win the cookbook and have a blog, your blog address will be

mentioned on my radio segment, 

Fast Food Friday's on the The PCL Radio Network.

June's winner of a free copy of MY KIND OF COOKING COOKBOOK is:

Pam of Pam's Midwest Kitchen Korner.

Tip: Baking Muffins

 Did you take Home Ec when you where in high school?  Did your school even offer Home Ec classes?  It was my favorite class when I was in high school-working side by side with my friends to make delicious food.  Oh, the happy memories!  The first thing we made in the class was an incredible Applesauce Muffin.  Maybe that is why I love muffins so much.

Here are a few of my favorite muffin baking tips:

1. Measure ingredients, don't eyeball it or estimate the amount you are using.  Level off measuring cups and measuring spoons with the back of a knife.

2. Always mix the dry ingredients in one bowl and the wet ingredients in another.  Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well.

3.  Don't over mix.  The batter should be lumpy.


4. Preheat your oven.  Place your pan on the rack in the middle of the oven.

5. Dust nuts and fruit with flour before you add them to the batter to keep them from sinking to the bottom of the muffin cups.

6. Grease only the bottom and halfway up the sides of the muffin cups.  The batter will cling to the sides of the cups giving you nice rounded tops.

7. Use an ice cream scoop to fill muffin cups to 2/3 full.

8. Fill unused muffin cups 1/2 full with water for even baking.

On Friday, I will be posting my quick and easy Cranberry Corn Muffin recipe.