Heath Blondies

1 cup of butter, melted

1/2 cup of brown sugar

1/2 cup sugar

2 eggs

2 teaspoon of good vanilla

2 teaspoons of baking powder

1/2 teaspoon of salt

2 cups of flour

1/2 cup of Heath English Toffee Bits

1/2 cup of pecans (optional if you don’t like nuts)

Preheat oven to 350 degrees. Line a 9X13 baking dish with parchment paper.

 Combine melted butter, brown and white sugar in a bowl. Mix with spoon.

 Next add in, eggs, vanilla, salt, baking powder and flour. Continue to mix with a spoon until combined. Then fold in toffee bits and pecans. I mix by hand.

Press mixture into your 9X13 dish.  

 Bake for 30 minutes or until center tests done. 

**Kind of like a brownie cake cross.

Gooey Blondies

1/2 cup butter, melted

1 cup tightly packed dark brown sugar

1 large egg, lightly beaten

1 teaspoon of good vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda

Pinch of salt

1 cup all-purpose flour

1/3 cup butterscotch chips (chopped walnuts, white chocolate chips, and chocolate chips are equally tasty)

Preheat oven and prepare baking dish:

Preheat the oven to 350°. Lightly butter and flour an 8x8-inch pan.

Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk.

Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until knife inserted into the center comes out clean.

*This recipe makes an 8 x 8 pan.

Double the recipe and make it a 9 x 13 inch pan bake for 25 to 30 minutes. Check for doneness as you would the 8 x8 pan.

A good friend gave me this recipe. 

Summer veggie pasta salad

 Many times I really don't have a recipe to make pasta salads and this one is no different. But I'll try and get the measurements close to what I used. Go by your own taster. This really is a good summer pasta salad. Enjoy!

Boil 2/3 cup pasta in salted water until al dente, I used elbow. Cool and stop the cooking by rinsing in cold water. Let drain then put in bowl.

Add veggies of your choice. I used the following:

broccoli pieces

fresh peas (frozen uncooked)

shredded carrots

sliced black olives

chopper celery

chopped seeds removed, cucumber

chopped onion

diced colby jack cheese for some protein.

Dressing

1/2 cup ranch dressing

2 Tbls sour cream

2 Tbls mayo

1 to 2 Tbls milk to thin down

sugar to taste if you want it sweet.

Mix well and add to pasta and veggies. Mix well and refrigerate for several hours before serving. If kept overnight, you may need to add some ranch to freshen it up a bit.