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These Blondies are.... Decadent. Divine. and Dangerous. ;) You won't want just one. And, as  her recipe  states, they're flexible with what you can put into them. I make a great  caramelita . These kind of remind me of them except without the oatmeal. I also thought they'd be good using leftover Halloween candybars like in  Heidi's candybar cookies . SO many possibilities with this blondie recipe. I had to include it on my blog for that reason.  The purpose of my blog has *always* been to have it be an external recipe box of  nearly  all my favorite recipes.... whether they are tried-and-true recipes passed down within our own family, ones I've received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe fo...

I only call this soup a chowder because it has a light, thin broth similar to clam chowder. Whatever you decide to call it: it's DELICIOUS. Besides, "Hamburger Veggie Soup" just doesn't sound as good. ;) You can make this with breakfast sausage or hamburger. We've made it both ways and our family seems to like hamburger better. We've also found we really like red potatoes in it. Brown russet potatoes work well, too. It's just a feel good soup in which we never have any leftovers. [Read all of recipe before beginning ;)] Ingredients: 5 cups chicken broth (see note) 2 cups carrots, diced small 1 celery rib, diced very small 5 red or brown potatoes, diced small 1/2 cup finely chopped onions 3-4 cloves garlic, pressed in garlic press 1 lb hamburger (or sausage or half a pound of each, we prefer hamburger but both are great) 1 12oz can evaporated milk 2 Tbsp broth (from soup -see instructions) 1 Tbsp cornstarch Note about broth: I've found we really like th...

Orange Cranberry Scones with White Chocolate . . . these tasty scones turn out perfectly tender every time. A favorite scone recipe!   I have been on a scone kick lately. I seriously love the things! They are so easy to whip together, and the flavor combinations are endless. I am sure having fun coming up with  some yummy scone variations. I found a base recipe on the King Arthur Flour recipe website that is absolutely delicious. After you put the dough on the baking sheet , the recipe calls for freezing them for 30 minutes. I tried it both ways, and the slightly frozen scones really do bake up higher and flakier. But if you don’t have the time, they will still be amazing. I added white chocolate, Craisins , and a bit of orange zest to the basic recipe. They turned out super yummy. Like so yummy that I hid a few of them away so that I wouldn’t have to share them with my kids. The sugared tops make them extra tasty, and so pretty!They also freeze really well. I just s...

A couple of weeks ago I was in charge of a dinner for the young men/ young women in our ward. We also invited some senior couples in the ward for the youth to get to know. So we were planning on about a hundred people attending. (Yes, I was kind of a basketcase that week.) We had Cafe Rio Pork Burritos for dinner, because I knew that they are a huge crowd pleaser. I wanted a dessert that was easy to prepare for a large crowd, but that went beyond the brownies with ice cream that is typically served. I had several packages of Oreos left over from a previous activity, so I decided to use them in something. My Mint Oreo Ice Cream Pie came to mind, but I didn’t want to have to make 10 pies. (Who has that many pie pans?) I came up with this Frozen Oreo Dessert, and let me tell you, it was a HUGE hit. I had so many people request the recipe that I decided I’d better share it here. It is embarrassingly easy. But it really is amazingly yummy! Since I was feeding a large crowd, I act...

Ingredients 2 preserved lemons 1 tablespoon ras el hanout 1 dried chilli 1 x 1.6kg whole free-range chicken olive oil 1 teaspoon rose petals (unsprayed) , optional a few sprigs fresh coriander Method 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar. 3. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken. 4. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray. 5. Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.

This is an outstanding recipe for classic Casablanca-style couscous with seven vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own. Learn ​how to steam couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time. Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients Buttermilk or Saycouk are traditionally offered afterward.  Ingredients 1 kg (2 lbs. 3 oz.) dry couscous (not instant) 1/4 cup vegetable oil ------------------------------------------------------------------ 1 kg (2 lbs. 3 oz.) lamb or beef, cut i...

The chicken is marinated with Moroccan spices and you'll get more flavor if you start it the night before. The cooking times may vary depending on the size of your chicken. In the tagine, 2 1/2 hours allows the tagine to be brought to a slow simmer so it doesn't dry out. The time for the oven-roasted chicken is based on the average 3- to 4-pound roaster. With either, check that the internal temperature is between 165 and 175 F. Pitted olives are recommended for this recipe. If you choose to use olives with pits, warn your diners that they will need to remove their own pits. If you like, add the optional ingredients of Ras el Hanout (an aromatic Moroccan spice mixture), smen (a Moroccan preserved butter), and saffron to give it even more flavor. These can be found at specialty stores, online, or you can make the Ras el Hanout, smen, and preserved lemons yourself. Since the olives, lemons, and smen are salty, don't be too liberal with the salt—1/2 teaspoon or less is best. ...