Favorite restaurants...by June

  For those that know me, there is no surprise here, I love Crackerbarrel Restaurants.  Not gourmet quality, and probably what us Northerners think is country cooking..but not really Southern!  But I don't care, anyplace that gives me hot biscuits and honey for breakfast is A-OK in my book.  Never mind a choice of cornbread (that isn't as sweet as cake) and biscuits... butter, honey and a hot cup of tea (which is virtually endless)...ahhh Nirvana!!

And actually, making this stuff at home is not as wonderful as sitting in the antique- esc ambiance.. lots of kitchy stuff everywhere, having a way too friendly waiter/waitress serve you the deliciousness...and buying crap on the way out..I think the store is awesome...I love to buy stuff there!  Here, in Massachusetts, the closest one is in Wrentham..next to an outlet mall..which increases it's wonderfulness to the nth degree.  And when I go on vacation to Daytona Beach Shores, there is one down the road apiece in Daytona...sooo I eat there a few times or more, while on vacation.

 My criteria for a good restaurant is
1) the food doesn't make me sick
2) the place is CLEAN (actually these are both #1)
3) the staff is friendly
4) I can afford to eat there
5) I don't need to eat at Mc Donald's after

That's it!  Nothing much more sophisticated than that... and my favorite restaurants usually are mom and pop places, where the staff generally recognizes you, if not actually KNOW you!

 

So, my favorite restaurants in no particular order...are as follows..

1) Alexanders, Brockton Ma. { a small family owned restaurant with the most amazing breakfasts (my fav- a Greecian Omlette, homes fries and rye toast)..and lunch/dinner specials (my fav- Sophie's Stuffed Peppers or/and Homemade Chicken Pot Pie) and don't forget the home made baklava..the waitresses are awesome...and have become my friends}

2) Good Days, Bridgewater, Ma. {a friendly small town restaurant that serves a terrific breakfast (my fav- mmm..anything on the menu (sans pancakes..I don't like pancakes)..as well as a wonderful lunch/ dinner... awesome meatloaf, yummy clam chowder, and fresh, delicious fish and chips, and for my more carnivorous days...patty melt (a burger with sauteed onions and cheese on dark rye bread..and grilled....like a grilled cheese sandwich with a burger and sauteed onions), sweet potato fries.  Oh and don't forget home made ice cream in a million flavors..OK not maybe a million, but too many to choose from.. This place has great ambiance..all the memorabilia is late 50's/ early 60's as well the music and the staff is friendly and efficient.

3) D'Ann's, Abington, Ma. {a sports-type bar/ restaurant with a plentiful menu (my fav- delicious clam chowder, fish and chips, and as usual in sports bars, the pizza is awesome and the appetizers are just delish.. a great family place..I ask to go here for my birthday every year for fish and chips and chowder..) We went there once for dinner and my 20-something son ordered the Outrageous Burger (Two ½ lb. Flame-broiled Sirloin patties or all white meat chicken burger surrounded by layers of cheese, smoked bacon, onion rings, dripping with BBQ sauce and topped with lettuce, tomato & onion on a soft roll) this was served with a mountain of french fries. As sandwiches go, I prefer the Patriot (grilled chicken breast, mesculin lettuce, sliced tomato and fresh mozzarella cheese drizzled with balsamic vinaigrette, served on grilled Focaccia bread) The Outrageous Burger lived up to it's name, was obscenely HUGE..albeit delicious looking...and proved too much to eat, even for my meat loving son.  Wait staff is great and the decor is sports themed..autographed hockey jerseys, etc, football helmets, etc, baseball stuff, boxing stuff, and basketball stuff.. all pretty nice.. and as in all sports bars worth their muster..you can gamble while you eat..Keno is on monitors all over the place.}

4) LaStoria, Stoughton, Ma. {Not your regular "red sauce" Italian restaurant..the food is exceptional...a regional Italian Restaurant, specializing in dishes from Sicily to Napoli, Rome to Calabria, and Firenze to Venice.We use authentic recipes from the old country. All dishes are cooked "To order" in the Italian tradition… using only the freshest Produce, Fish, and Meats. We out source imported Olive oils, Truffle oil, Balsamic Vinegar and other various Italian Pantry items..Excellent unique dishes, large portions, reasonable prices, nice ambiance, comfortable and distinctly not a retail chain...my fav is the macaroni and cheese..very cheesey with REAL cheeses... great salads and appetizers.... not expensive but foodie quality!!}

So, if you come to Massachusetts, look me up and we will go on an eating excursion!!

23 Days till Christmas..Eat this..Chicken and Dumplings

Can you believe it???  23 days till Christmas????  HOLY COW!! 

FAST AND EASY CHICKEN AND DUMPLINGS

1 can white chicken, chunk (7-12 oz) {use any leftover chicken or turkey}
1 can cream of chicken soup
1 can biscuits (5)
1/4 c. butter
Milk
Flour

Combine chicken, soup and butter in pan. Add approximately 1/4 cup of milk. Pat biscuits out flat in flour. Cut in 1/4 inch pieces. Bring above sauce to a boil, stirring frequently. Drop in biscuits, thin with milk (just a little). Let boil slowly for about 10-15 minutes or until dumplings taste done.

 

 

 

 

serve with: Mashed Sweet Potatoes

 

5 or 6 large sweet potatoes, peeled
1 stick butter
1/2 tsp. salt
1/4 tsp. black pepper (optional)
1 tablespoon honey or maple syrup (more or less, to taste)

Peel potatoes and cut into quarters. Simmer in a large 3-4 quart pot of water with 2 tsp. salt added to water.

After 20 minutes or so, test potatoes with a fork to see if they are fully tender.

When cooked, drain water and return sweet potatoes to pan over still-warm burner (leave burner off or on very low heat).

Add butter to bottom of pan and stir until melted. Using a potato masher, mash the sweet potatoes with the butter, adding salt and pepper, to taste. Add honey to sweeten, stirring thoroughly.

Do not over sweeten the potatoes; the honey should be barely perceptible but it should enhance the natural sweetness of the potatoes.

Serve mounded with a pat of butter, if desired.

 

 

 

 

Also serve: Steamed Broccoli/Cauliflower

 

 

 

Put a small amount of water in the bottom of a pot. Wash and separate the spears and flowerettes of the broccoli and cauliflower. Place in a steamer, wire basket or colander (where they will not be in the water in bottom of the pot). Salt the vegetables and cover pan with lid. Let water boil for 5 to 7 minutes until vegetables are tender.

 

When tender remove from steamer and put in a bowl. Place butter on top - as much as you like - and serve. For variation you can also melt Velveeta cheese and pour over the broccoli and cauliflower.

Any fresh vegetables can be combined in this manner and prepared this way.

 

 

 

dessert: Angel Berry Cake

 

1 (10 inch) Angel Food cake
10 oz. pkg. strawberries, partially thawed
2 c. whipping cream
1/4 c. sugar
1 tsp. vanilla

With knife, make slits at 1 inch intervals around top of cake between center and rim, cutting through cake from top to bottom. Insert strawberries into slits. Spoon juice over berries. Whip cream with vanilla, and sugar. Frost entire cake. Refrigerate 2-3 hours.

 

or..if you have time...

 

 

 

Strawberry Angel Cake

 

BAKE ACCORDING TO DIRECTIONS

 COOL

CUT INTO THREE LAYERS:

1 Duncan Hines™ Angel Food cake mix

IN LARGE BOWL, BEAT WELL:
1 (8 ounce) package cream cheese ● softened
½ cup powdered sugar
½ cup granulated sugar

 

ADD:
1 large carton of Cool Whip™ (regular not lite)

 

LAYER THREE TIMES:
Angel Food cake
cream cheese & whipped topping frosting
1 can strawberry pie filling

 

ON THE THIRD LAYER, FROST ENTIRE CAKE WITH REMAINDER OF FROSTING

DRIZZLE PIE FILLING ON TOP OF CAKE LETTING FILLING DROOL DOWN THE SIDES.

CHILL OVERNIGHT

CUT WITH SERRATED CAKE KNIFE.

 

● TIP: Try using blueberry or cherry pie filling.

● TIP: Not as good (says who??)…but can substitute a bakery angel food cake if you are in a hurry.

 

 

 

 

 

Cherry Crap....or Easy Cherry Pie

This story absolutely cracked me up! And hopefully you might send us recipes along with your stories.


Cherry Crap

By Trudy Schuett

Through all the 1950s and most of the 1960s, my mother went to her Pinochle Club twice a month. Each lady took a turn hosting, and the dessert during a break in card playing was an important element of the evening. Everybody would exclaim how lovely that night's dessert was, and later on in the car, my mother and my aunt would say what they really thought. (One of the reasons they called it "Cat Club," no doubt.)

One lady frequently served a pumpkin pie with gravy, of all things; something I've never figured out or ever heard of anybody else doing.

A lot of the recipes in that era were based on convenience foods and Jello, and it wasn't too often Ma came home with a recipe. She was great at pies and cakes made from scratch, but every once in a while there would be one of the "Cat Club" desserts showing up at our house.

The following recipe for Cherry Crap is one of those, and nobody remembered how it got its name. I can only imagine the scene the first time Ma presented this, circa 1955:

Ma: (setting a glass cake pan on the dining room table) I got this recipe from Leona at Cat Club.

Dad: (viewing the dish with suspicion) What is it?

Ma: It's a Quick Cherry Pie!

Dad: Looks more like Cherry Crap to me.

Anyway, no matter what Dad thought of the looks, we all liked it, and I still make it today. Here's the recipe:

11 graham crackers, crushed, or pre-crushed graham cracker crumbs for two crusts (found in the baking aisle of the store)

1/3 cup sugar

1 stick (1/2 cup) butter or margarine

1 can cherry pie filling

Cool-Whip or spray whipped creme

Melt butter in microwave in microwave-safe mixing bowl. Add crumbs and sugar; mix well.

Layer half the crumb mixture in the bottom of a 9x9 square cake pan, spread pie filling over crumbs. Top with the rest of the crumbs. Refrigerate for at least three hours or overnight.

Serve with your choice of topping.

Note: Back when we lived in Detroit I tried making this once with fresh cherries from our tree, and real whipped creme but it just wasn't the same. You really want that chemical-y goodness for this one!

Thanks, Trudy!

 

 

 

 

 

 

Song of the day...11/30/12 .... I Swear

Yeah, I know I don't do this..but I am feeling particularly sentimental ("mushy" as Doug says)  today... sigh...  Love songs either make me sigh or make me cry..depends....

 

 

 

I swear by the moon and the stars in the sky
And I swear like the shadow that's by your side

I see the questions in your eyes
I know what's weighing on your mind
You can be sure I know my heart

'Cause I'll stand beside you through the years
You'll only cry those happy tears
And though I make mistakes
I'll never break your heart

And I swear by the moon and the stars in the sky
I'll be there
I swear like a shadow that's by your side
I'll be there

For better or worse, till death do us part
I'll love you with every beat of my heart
And I swear

I'll give you every thing I can
I'll build your dreams with these two hands
We'll hang some memories on the walls

And when just the two of us are there
You won't have to ask if I still care
'Cause as the time turns the page, my love won't age at all

And I swear by the moon and the stars in the sky
I swear (and I swear) like the shadow that's by your side
I'll be there

For better or worse, till death do us part
I'll love you with every beat of my heart
And I swear

I swear (I swear) by the moon and stars in the sky
I'll be there
I swear like the shadow that's by your side
I'll be there

For better or worse, till death do us part
I'll love you with every (single) beat of my heart
I swear, I swear, oh, I, swear

http://www.youtube.com/watch?v=O78ctg1KPMk

Pairing Wine with Food.. drink this not that

Common sense rules to get started pairing food and wine.

 

 

 

 

1) Drink what you like

 

What you like to drink always takes precedence over any recommendation that anyone might make.

 

Start by thinking about the dish or meal as a whole.

 

Is it mild or flavorful?
Is it fatty or lean?
Is it rich or acidic?

 

2) Keep flavors in balance.

 

Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines. (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)

 

Similarly you generally want to match the richness of the food and the richness of the wine. (For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)

 

 

3) Cleanse the palate with tanins or acids.

 

If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine (when you eat a beef steak, for example)
you probably want a wine with some good tannins^* in it to help cleanse the palate.

If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine (when you eat fried chicken, for example) you probably want to contrast the meal with a refreshingly crisp acidic wine
such as a Sauvignon Blanc.

 

You can ignore this rule for dishes that are just relatively fatty - such as Chicken in Cream Sauce - which will probably do better with a rich Chardonnay that can match their rich flavors.

 

 

4) Match Acids with Acids

If you're eating a dish with a strong acidic content
(such as Shrimp with Lemon or Pasta with Tomato Sauce)
pair it with an acidic wine that can keep up with the acids in the food.

Acidic Wines and Cream Don't Mix

 

Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.  Think about it this way...If you squeezed lemon juice into a cup of milk, would it taste good?

 

Wine and Strong Spices

 

Strong spices, such as hot chili peppers in some Chinese or Indian food, can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink.

  However, if wine is what you must have, consider something spicy and sweet itself such as an off-dry Gewurtztraminer or Riesling.

 

 

When In Doubt...

 

Remember that foods generally go best with the wines they grew up with.  So if you're eating Italian food, think about having an Italian wine

  This isn't a requirement, but often helps simplify the decision

 

 

 

(Tannins can come from many places, including the skins of the grapes used in winemaking as well as the wood barrels a wine may have been aged in.  Tannin tastes similar to the flavor you would get if you sucked on a tea bag. This astringent flavor is what helps strip the fats from your tongue and thereby cleanse the palate of the rich fats from a meal and provide a refined, refreshing drink.

Some studies have also indicated that tanin might help reduce the risk of coronary heart disease. Specifically, tannin might suppress the creation of a peptide that causes arteries to harden.)

 

 

Party Tip: It’s easy to serve your Holiday Party wine at just the right temperature! For whites, you ideally want to serve the wine at about 45 degrees. Chill the bottles in the fridge for a couple hours and then let stand at room temperature for 15 minutes before pouring. For reds, serving at room temperature can sometimes be slightly too warm. Try putting your red bottles in the fridge for about half an hour before pouring.

 

 

 

24 days till Christmas...Eat This.. Pepper Steak with Rice

 

 

 

Instead of Milk and Cookies..leave Santa a glass of wonderful red wine and some creamy Camembert..bet your gifts are better..

 

 

 

 

Start early in the day...

 

 

Easy Crock Pot Pepper Steak

 

1 1/2 lb. round steak
1/2 c. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1 1/2 tsp. Worcestershire sauce
2 tbsp. soy sauce
1/2 c. butter Crisco
16 oz. can tomatoes
1 c. water
1 med. onion, chopped
2 lg. green peppers, cut into strips
5 c. cooked rice

Cut steak into 1/2 inch thick strips. Coat with mixture of flour, salt and pepper. In large skillet brown steak in shortening. Add water and liquid from tomatoes, onion and garlic powder. Simmer until thickened. In crock pot, place tomatoes and green peppers. Add steak mixture and stir. Cook on high 2 - 3 hours. Add soy sauce and Worcestershire; stir. Serve over hot rice. Serves 8

 

 

OR

 

Fast Pepper Steak

 

1.5 lbs sirloin steak; sliced thinly
2 green bell peppers; cut into bite-sized pieces
1 yellow onion; cut into bite-sized pieces
1 can diced tomatoes; drained
2 cups water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1 teaspoon garlic salt
1 tablespoon granulated sugar
2 tablespoons corn starch
4 tablespoons soy sauce

Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens. Serve over steamed rice.

 

OR

 

 

 

 

Ginger Pepper Steak

 

1 package McCormick® Brown Gravy Mix or McCormick® 30% Less Sodium Brown Gravy Mix
3/4 cup cold water
1 tablespoon soy sauce
1/2 teaspoon  ground ginger
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak, cut into thin strips
1 small onion, cut into thin wedges
1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
Cooked rice

 

1. Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.

2. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.

3. Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.

 

tips

Prepare as directed, using 1/4 teaspoon Ground Red Pepper in place of the Ground Ginger.

 

Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.

 

 

add some wonderful crunchy french bread

 

serve with:  a nice Merlot

 

 

 

 

 

 

 

dessert:  Whipped Dream

 

1 (4 oz) pkg Jell-O instant pudding and pie filling (any flavor)
1 1/2 cups cold milk
1 (4 oz) container Cool Whip (thawed)

Prepare 1 (4 oz) size instant Jell-O pudding and pie filling (any flavor) as directed on the package, reducing cold milk to 1 1/2 cups. Blend in 1 (4 oz) container of thawed Cool Whip.Pour into a shallow pan and freeze until firm (4 hours).If you're a chocolate lover, try using chocolate pudding flavor or pistachio pudding flavor with chocolate Cool Whip.  For added flavor, try adding a tablespoon of Amaretto Di Saronno to the milk. (or Galliano, or rum, or Limencello).. and drink a glass too..since it's out anywhere
Another tasty variation is to use vanilla or coconut pudding flavor with a tablespoon of coconut rum in the milk; top the Cool Whip with flaked coconut.

 

Cool Whip Fun Facts

• Cool Whip was introduced in 1967 and was invented by William A. Mitchell, a food chemist at General Foods Corporation, who was trying to create a whipped cream-like product that could be frozen and kept in the refrigerator in the home
  
• Cool Whip is generally considered non-dairy because it does not contain cream, milk or lactose. It does, however, contain casein, a milk derivative
  
• Cool Whip now comes in an aerosol spray, like traditional whipped cream, so consumers can easily top their ice cream and dessert.

 

 

Blondies...Insert Favorite Blonde Joke Here

OK OK OK...so its not PC to tell blonde jokes..I know...but they are funny (and so true)....and I have never claimed to be PC..merely amusing...I hope you enjoy the recipes for kick ass blondies anyways...doug hasn't been posting because he is up to his eyeballs in projects (pronounce long o)...but I read to him and take his editting advice, so yes, he is a huge part of this blog..besides he is my heart and soul's inspiration... so enjoy... and every day, give yourself the gift of the best holiday season ever..lots of laughter, love, and yummy food!!!

Basic Blondie

2/3 cup butter
2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups chopped nuts

(I like to add a pinch of cinnamon..but then I would..wink)

Preheat oven to 350°F.Butter a 13x9x2 inch baking pan. Measure brown sugar by pressing into measuring cup (packed).In a saucepan, melt butter over medium heat; stir in brown sugar until smooth. Remove from heat and cool 5 minutes.Whisk in eggs, and then remaining ingredients in order given.Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.Cool on a wire rack for 5 minutes, then cut into bars.Bars may be wrapped tightly and frozen in individual serving sizes.


Two blondes were in a parking lot trying to unlock the door of their Mercedes with a coat hanger.

They tried and tried to get the door open, but they couldn't.

The girl with the coat hanger stopped for a moment to catch her breath, and her friend said anxiously, "Hurry up! It's starting to rain and the top is down."
 

Better than Blondies

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups light brown sugar
2 large eggs
2 tsp. pure vanilla
1 1/2 cups all purpose flour
1/2 tsp. salt
1 1/2 cups walnuts or pecans, coarsely chopped

Preheat oven to 350°F.Line an 8x8-inch baking pan with parchment paper or foil, allowing the edges to overhang on the outside slightly for easy removal. Spray parchment or foil with non-stick spray.Melt butter and stir in brown sugar until smooth.In a large bowl, beat butter mixture on high speed for 1 minute. Add eggs and vanilla; beat 5 minutes. On low speed, gradually beat in flour and salt, beating just until blended. Stir in nuts; mix. Spread evenly in pan, smoothing the top with a spatula.Bake for about 30 minutes, or until edges are golden brown. Do not overbake. Cool completely in pan, then use handles to lift blondies from the pan. Cut into bars. Refrigerate.Makes about 20 bars.Note: Do not use a toothpick test - a toothpick inserted in center will come out wet when the blondies are done.


Q: What do UFO's and smart blondes have in common?
A: You keep hearing about them, but you never see any
 

Reese's Pieces Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed light brown sugar
1 cup unsalted butter, at room temperature (Please don't use margarine)
2 eggs, at room temperature
1 tablespoon vanilla extract

3/4 cup of Reeses Pieces + 1/4 -1/3 cup for embellishing the top (this can be increased to 1 cup. It really depends on how big the pieces of candy are. Use your best judgement).

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Add 3/4 of a cup of Reese's Pieces. Mix gently. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.). Sprinkle 1/4 - 1/3 of a cup of Reese's Pieces on top, pushing down with your hand to ensure proper "candy to cake batter contact".

Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Q: What did the blonde say when she looked into a box of Cheerios?
A: Oh look, donut seeds!

FROSTED CHUNKY BLONDIES

1 cup chopped walnuts
10 tbsp. butter
1 cup packed dark brown sugar
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 tbsp. vanilla
1 cup semi-sweet chocolate chunks

FROSTING:

3/4 cup butter, room temperature
3/4 cups chocolate chunks, melted, cooled
1 1/2 cups confectioners' sugar

Preheat oven to 325°F.Line 8-inch square baking dish with enough foil to overhang sides by 2-inch. Spread walnuts on baking sheet, bake until lightly browned, 5-7 minutes. Cool.In a pot over low heat, bring butter to boil, 1-2 minutes. Stir in sugar until dissolved. Remove from heat, cool.In a bowl, combine flour, salt, baking powder, baking soda. Stir eggs and vanilla into butter mix until blended. Stir in flour mix, until just combined. Stir in walnuts and chocolate chunks.Spread in pan, bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool.

FROSTING:

In bowl, with mixer on medium-high speed, beat butter and melted chocolate until smooth. Gradually beat in sugar. Add 1 tablespoon water, beat until light and fluffy. Spread over cooled brownies.

Two Blondes were walking along, and came to some tracks. One blonde said, "Those look like deer tracks", and the other said, "No, they look like Moose tracks". They were still arguing when the train hit them.

 

 

WHITE CHIP ISLAND BLONDIES

1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1/2 tsp. vanilla
1 tbsp. Amaretto liqueur
1 large egg
6 oz. white chocolate morsels
1/2 cup chopped Macadamia nuts
1/2 cup toasted coconut

In a mixing bowl or on a sheet of wax paper, mix flour, baking powder and salt until well combined.In a separate mixing bowl, cream sugar, butter, vanilla and Amaretto until light. Beat in egg. Gradually add flour mixture while mixer is on lowest speed.Stir in white chocolate, nuts and very lightly toasted coconut.Press mixture into a 9-inch square pan.Bake for 20 to 25 minutes in a preheated 350°F oven.

Q: How do you keep a blonde busy for hours?
A: Write "Please turn over" on both sides of a piece of paper

BLONDIE SWIRLS

1/2 c. butter
2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped walnuts
1 pkg. (6 oz.) semi-sweet chocolate morsels

Preheat oven to 350 degrees. In a large saucepan, melt butter. Stir in brown sugar. Remove from heat and let cool. Meanwhile, grease and flour a 9 x 13 inch pan; set aside.Beat eggs, one at a time, into brown sugar mixture. Add vanilla. Combine flour, baking powder and salt; beat in until blended. Stir in walnuts and 1/4 cup of the chocolate morsels. Spread mixture in baking pan, and sprinkle remaining chocolate morsels on top.Place pan in oven for 3 minutes. Remove pan and lightly run a knife through batter a few times so chocolate forms a marble pattern. Quickly return pan to oven and bake 30 minutes longer. Let cool completely. Then cut into 15 blondies.

There was a redhead standing along side a busy road chanting "88, 88, 88, 88..."

A blonde came up to her and said, "That looks like fun, can I try?"

The redhead said, "Sure."

So the blonde chanted, "88, 88, 88, 88.."

"Well," said the redhead, "that is fun. But what is even more fun is if you say it in the middle of the street."

So the blonde said, "OK." and stood in the middle of the street. "88, 88, 88, 88-" BAM! she was run over by a car, completely flattened.

Along the side of the road, the redhead began to chant, "89, 89, 89, 89..."



PEANUT BUTTER BLONDIES

3 eggs
1 c. granulated sugar
3/4 c. brown sugar
3/4 c. smooth peanut butter
1/2 c. butter (melted)
1 tsp. vanilla
1 1/2 c. sifted flour
3/4 tsp. baking powder
3/4 tsp. salt
1/8 tsp. baking soda
1 c. nutmeats (walnuts, pecans or peanuts)

Beat eggs well. Add sugars, blend in peanut butter, vanilla and melted butter. Mix well. Add dry ingredients which have been sifted together, and then add nuts if desired. Spread in 9x13 inch ungreased pan and bake at 350 degrees 20 to 25 minutes.

A blonde goes into a computer store and asks the clerk "Where do you keep the curtains for computers?" The clerk answers with a puzzled face "Curtains for computers? You don't need curtains for computers." The blonde's eyes widen and she shakes her head as she answers "Hello!?? My computer has Windows!!"
 

 

 

 

Nutty Blondies

 

2 eggs
2 c. firmly packed light brown sugar
1 tsp. vanilla
1/2 c. butter, melted
1 1/2 c. unsifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped macadamia nuts

1/2 c. chopped pecans

(or use any combination of nuts..you like)

Grease 9x13x2 inch pan. Preheat oven to 350 degrees. Beat eggs until light and foamy in large bowl. Beat in sugar, vanilla, and butter until creamy. Combine flour with baking powder and salt, add to egg mixture and mix at low speed until blended; stir in nuts (mix is stiff). Spread in pan; bake 25-30 minutes or until light brown. Cool 10-15 minutes and slice into bars.

One day, a blonde went to a ventriloquist show. During the show, the ventriloquist used his "dummy" to make fun of blondes. The crowd roared with laughter, but the blonde was angry.
Outraged, she stood up and said, "How dare you make fun of blondes!"
The ventriloquist replied saying, "Madam, I'm very sorry. But it's just part of the act."
The blonde screamed, "You shutup! I'm talking to the little man on your knee!"

 

 

 

 

BANANA BLONDIES

 

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. mashed bananas
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1 tbsp. melted butter
3 1/2 oz. flaked coconut

Cream butter, brown sugar, vanilla and egg. Beat in the bananas and 3/4 cup coconut. Blend the flour, baking powder and salt and add in thirds, mixing well. Put in 9"x13" pan. Mix remaining coconut, sugar and melted butter together and sprinkle over the top. Bake 35 minutes at 325 degrees. Cool and cut into squares.

Once a blonde decided to go ice fishing. She grabbed all her equipment and put on her fishing outfit.. She walked out onto the icy surface and found a good spot. She took a knife and made a large circle in the ice with it.
"NO! Not there! You will find no fish!" a booming voice announced out of nowhere. So the blonde moved a few feet away and made another circle. "NO!! Not there either!!" The voice boomed again. The blonde moved a third time, making another circle on the ice.
"I said, NO!! There is no fish there!!" The voice boomed again.
"Is that you, God?" The blonde called out.
"NO!!" The voice boomed. "It's the manager of the ice rink!!"
 

 

 

 

BLONDIE PIE

 

1/3 c. butter, softened
1 c. brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. semi-sweet chocolate morsels
1/3 c. pecan chips

Cream butter; gradually add brown sugar, beating well at medium speed of electric mixer. Add egg and vanilla; beat well.Combine flour, soda and salt; add to creamed mixture and mix well. Stir in chocolate morsels and pecans. Spread mixture into a greased 9-inch pie plate. Bake at 350 degrees for 25 to 30 minutes. Cool and slice.


Q. How do you keep a blonde busy?
A. Give her a bag of M & M s and tell her to alphabetize them.

 

 

BRAN BLONDIES

 

 (do we really need desserts made with bran??? I detest "healthy" desserts..but then how healthy can it be with butter. brown sugar, egg, chocolate chips??)

 

3/4 c. sifted flour
1/2 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1/2 c. all-bran (ready to eat bran)
1/2 c. chopped nuts
1/2 c. butter
1 c. brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 c. chocolate chips

Sift together first 4. Mix in all-bran and nuts. Melt butter in saucepan. Remove from heat and stir in sugar. Cool. Stir in egg and vanilla. Add sifted dry ingredients a small amount at a time, beating well after each addition. Spread in greased 9 x 9 inch pan and sprinkle with chocolate bits. Bake at 350 degrees for 15 minutes. Makes 24 bars, 2 x 1 1/2 inches. Brownies are done when still soft in center, but pulled away from sides of pan.

A blonde comes home from a day of shopping and discovers that her house is on fire, so she calls the fire department on her cell phone.
"Please state the nature of your emergency," says the operator.
"Help! My house is on fire!" the blonde replies.
"Okay, where do you live?"
"In a house you silly billy!" the blonde replies.
"No,no! How do we get there?" the operator asks fustratedly.
"Duh! Big Red Truck!!"
 

 

 

 

ZUCCHINI BLONDIES

 

(you know I would have to add this..ZUCCHINI!  I love zucchini!! any way, shape or form)

 

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1/3 c. butter, softened
1 1/4 c. firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 c. shredded, unpeeled zucchini (approximately 6 oz.), squeezed dry
1/2 c. chopped walnuts
3/4 c. semi-sweet chocolate pieces

Spray 8 x 8 inch baking pan with vegetable cooking spray. Line pan bottom with wax paper. Spray paper. Sift together flour, baking powder, salt and baking soda. Beat together butter and sugar until light and fluffy. Add eggs and vanilla; beat lightly.Stir in sifted dry ingredients. Fold in zucchini, walnuts and half of the chocolate pieces. Pour into prepared pan. Sprinkle remaining chocolate pieces on top. Bake in preheated 350 degree oven for 40 minutes or until done. Invert when cool and cut into squares.

 

 A blind guy on a bar stool shouts to the bartender, "Wanna hear a blonde joke?"
In a hushed voice, the guy next to him says, "Before you tell that joke, you should know something.
Our bartender IS blonde, the bouncer is blonde. I'm a 6' tall, 200 lb black belt. The guy sitting next to me is 6'2, weighs 225 and he's a rugby player. The fella to your right is 6'5" pushing 300 and he's a wrestler. Each one of US is blonde. Think about it, Mister. Do you still wanna tell that joke?"
The blind guy says, "Nah, not if I'm gonna have to explain it five times."