I have come to the conclusion that if you are serving anything but true maple syrup at your house, then you are doing your entire family an injustice. I love, love, love maple syrup. Not Aunt Jemima. I'm talking about the real deal. It is SO worth the splurge in my book. I love coupons, but I will buy this thing full price. Well, not really full price. I've bought it from Sam's and Amazon. I guess I try to find a deal :) This recipe was screaming to me when I saw it in the Food Network Magazine a couple of months ago. I have another recipe for Blondies with Chocolate Chips and Walnuts that I made a few months ago. It is very similar to the base of this recipe. What makes this recipe spectacular is the sauce. What is there not to love about a sauce made of maple syrup, butter and cream?!? Take the warm blondie, top it with vanilla ice cream and drizzle it all with the warm maple sauce. I can make myself sick with this one. In fact, I think I'm about to go get a second helping now...
For the Blondies:
10 tablespoons butter, softened
1 cup walnut pieces, divided
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 cups packed light brown sugar
3 large eggs
2 tablespoons vanilla extract
6 oz. chocolate chips or chunks
For the Topping:
1/3 cup maple syrup
6 tablespoons butter
1/4 cup heavy cream
vanilla ice cream, for serving
1/2 cup walnut sprinkles, for garnishing
Make the blondies. Preheat oven to 350 degrees. Spray a 9 X 13-inch baking pan with cooking spray. Set aside.
Pulse 1/2 cup walnuts in a food processor until almost fine (do not over process). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the chocolate and the remaining 1/2 cup walnuts. Spread the batter in the prepared pan and bake until blondies are light brown around the edges and spring back when pressed, about 35 minutes (I had to leave mine in longer).
Meanwhile, make the topping. Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes (mine never really thickened a whole lot). Add the cream and continue to cook until the mixture is the consistency of caramel (again, mine never really thickened until I removed it from the heat and it cooled slightly).
Cut the blondies into bars and serve topped with a scoop of vanilla ice cream, chopped walnuts, and a healthy drizzle of the maple-butter sauce.
**And be sure to check out this recipe at Maple Syrup World! They have featured this recipe in their recipe archives. Maple Syrup World is a website that features 100% pure, organic maple syrup and treats. Check out more about them here!
Enjoy!
(adapted from Food Network Magazine)
This is another one I found on Annie's Eats while playing around on her blog last week. I have really been trying to like tomatoes lately. I knew I would be successful if I paired them with asparagus and feta cheese! Not only is this side dish fresh and flavorful, but its so pretty to look at. I love the way the colors really pop on your plate. Giada from the Food Network says you always eat with your eyes first, and I couldn't agree more. I think that the plating of your food is almost as important as how it tastes. That's why I love going out to eat at pricey restaurants. They always plate your food like an art masterpiece! With this side dish, you can plate yours at home for a lot less than going out to a white tablecloth restaurant. Fix your asparagus however you'd like. Steam, grill, broil. However. Its all going to be delicious when topped with tomatoes and feta!
1 bunch asparagus
1 tablespoon olive oil
1 shallot, finely chopped (onion can be a substitute)
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
salt and pepper
Preheat the oven to 450 degrees. Snap off the tough ends of the asparagus stems. Drizzle the asparagus with a little olive oil and season with salt and pepper. Lay in a single layer in a baking pan. Roast in the oven for approximately 10 minutes or until crisp-tender. Remove from oven and set aside.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Saute the shallot or onion until tender, about 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly (I used halved grape tomatoes). Remove the mixture from the heat, stir in the feta, and season with salt and pepper to taste.
Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.
Enjoy!
(adapted from Annie's Eats)
I love Annie's Eats, and I found this recipe on her blog last week. I read that it took a while in the oven so I tried to prep for that. Well, last night nothing went right in the kitchen. I was trying to fix too many things at once and nothing was going right! I got halfway through this recipe and realized that I didn't have any chicken broth. How did I run out of that? I had to put the prep on hold and wait until Clay could bring some home for me. So the rice didn't even make it into the oven until 7:30 or later. While the rice was cooking I made the Maple-Butter Blondies. After I ground up half of the walnuts I accidentally dumped them out of the floor. That left me with a big mess and no walnuts for the blondies. You can imagine that with everything going wrong and 2 little girls wanting my attention, my patience was running low! Clay also bought us two steaks to put on the grill when he stopped for the chicken broth. The rice was almost done, so I asked Clay to light the grill. Guess what? No propane. Dang! We ended up searing the steaks and finishing them off in the oven. They weren't bad. Pretty good actually. And this rice was really good too. I am definitely going to make this one again. It takes a while, but most of it is inactive time. I may add some toasted slivered almonds next time. A little crunch would have been good!
2 tablespoons butter
3 cloves garlic, minced
1 cup long-grain white rice
2-1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon pepper
Squeeze of lemon juice
Preheat the oven to 375 degrees. Have a small casserole dish ready.
In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-5 minutes. Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover (either with a lid or aluminum foil) and bake for 25 minutes. Stir in the remaining 1-1/2 cups chicken broth and bake covered for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice. The lemon really brightens up the flavor!
A note from Annie's Eats: This recipe can be doubled without increasing the baking time.
*This recipe made plenty of rice for my family of 3. I saved the leftovers and may use it for my Stir-fry later this week instead of serving it over noodles.
Enjoy!
(adapted from Annie's Eats)
This was so simple and cute! I have been in love with Annie's Eats lately! I could browse her blog all day. Several of the recipes I'm doing this week I found on her site! She cooks the things that I love. And she loves to bake cupcakes. What more could you want? You should definitely play around her site if you haven't done so already. This recipe was yummy. It took a little more maneuvering that I expected to get the bacon and the bread tucked into the muffin cups but its worth the extra couple of minutes. I ate 2 and really could have had 3. If you have more than 2 adults to feed I would recommend making more. You could just make as many as you need. The recipe is easy to adjust up or down. I think it would be great served with some grilled asparagus to round it out. I didn't think that far ahead tonight. Ella had her first ballet class this evening. She was so stinkin' cute! It brought back so many memories of my dancing days. I told her that we would have to pull my ballet shoes out of the attic so we could "twirl" together. She loved that idea. But she's in bed and the ballet shoes are still in the attic. There's always tomorrow, right?!
6 slices of bacon (I used turkey bacon)
6 slices of bread
1/4 cup shredded cheese
6 eggs
salt and pepper
Preheat the oven to 400 degrees. Grease 6 wells of a muffin tin with cooking spray. In a frying pan or the microwave, cook the bacon until partially cooked, but not cooked through. If you're using turkey bacon is fully cooked already. I just put mine in the microwave for about 1 minute to warm up. If using real bacon, drain on a paper towel lined plate.
Cut out rounds of bread using a biscuit cutter or a drinking glass. Mine cut it out just shy of the crust. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the edge of the piece of bread, tucking it between the bread and the muffin tin. Divide the shredded cheese among the center of each piece of bread.
One at a time, crack an egg, removing about half of the white and dropping the remaining white and yolk over each piece of bread being careful not to break the yolk. Save your egg whites for breakfast the next day...that's what I'm doing! Once all of the bread pieces have been topped with eggs season each one with salt and pepper. Bake until eggs are cooked through to your liking (about 6-10 minutes) and the bacon is crispy. Serve immediately.
Enjoy!
(adapted from Annie's Eats)
I am so glad that you guys are liking this new idea! I am going to use the Match-ups from Southern Savers when she posts them. Look for this each week around Wednesday!
Check out the full ad on SouthernSavers!
Broccoli Bunch B1G1
Recipes: Broccoli
Split Chicken Breasts B1G1
Recipes: Chicken
Eckrich Jumbo Meat Franks B1G1
Recipes: Hot Dogs
Tostitos Chips B1G1
Recipes: Tostitos
Ken's Salad Dressing B1G1
Recipes: Dressing
Ronco Pasta B1G1
Recipes: Pasta
Ragu Pasta Sauce B1G1
Recipes: Pasta Sauce
Duncan Hines Cake Mix B1G1
Recipes: Cake Mix
Peter Pan Peanut Butter B1G1
Recipes: Peanut Butter
Nabisco Nilla Wafers B1G1
Recipes: Nilla Wafers
Potatoes, 5lb. $2.99
Recipes: Potatoes
Iceburg Lettuce $1.50
Recipes: Lettuce
Cluster Tomatoes $1.99 lb.
Recipes: Tomatoes
Boneless Rump or Bottom Roast $2.99 lb.
Recipes: Crock Pot Roast
FREE Eggs WYB 3 Pillsbury Products:
Crescent Roll Recipes: Apple Dumplings
Pizza Crust Recipes: Pizza
Hickory Sweet Bacon $3
Recipes: Bacon
Winn Dixie Large White Eggs, 1 dozen $.99
Recipes: Eggs
Sargento Shredded Cheese $2
Recipes: Cheese
Smart Balance Sour Cream, 16 oz. $1
Daisy Sour Cream, 8 oz. $1
Recipes: Sour Cream
Activia Yogurt, 4-pk $2
Recipes: Yogurt
Lenders Refrigerated Bagels $1.67
Recipes: Bagels
Also...
The Hormel Always Tender Pork Roast is B1G1 and there's also a coupon HERE! These are really good. I like the "Roast" flavored one. Sear it in a Dutch Oven on the Stove over medium-high heat on all sides. You just want a little color. Then dump in a can of Cream of Chicken and a can of Cream of Mushroom, put a lid on it and finish cooking in the oven at 350 degrees for about 35 minutes or until cooked through. You'll have to play with the time. I'm just guessing :) I haven't made this in a while, but I am going to grab a couple this week to put in the freezer!
I hope this helps some of you! I just went through the match-ups and highlighted some prominent ingredients for recipes. You can also use the Search Box on the upper right hand corner of the blog to search for certain ingredients if you don't see it listed in the Index in the right side bar. The Search Box sometimes misses recipes if its not typed in exactly. So if you don't see something that you know is there, try searching for it in the Recipe Index!
So I thought this might help all of you looking for things to make for dinner based off of the weekly Publix Ad! Since starting the blog back in November, I have posted well over 100 recipes. Probably many more than that. I haven't counted in quite a while! I have had so much fun trying new things! I thought if I linked part of the match-up from Michelle at IHeartPublix then you could see what things I've already made that correspond with the ad. Let me know if you like this! I may start doing it for the Winn Dixie ad also because I know a lot of you shop at Winn Dixie!
Check out the full ad on IHeartPublix!
Ragu Pasta Sauce B1G1
Recipes: Pasta Sauce
Ronzoni Pasta B1G1
Recipes: Pasta
Near East Couscous B1G1
Recipes: Couscous
Aunt Jemima Syrup B1G1
Recipes: Maple Syrup (Aunt Jemima can be substituted in a few of these)
Ocean Spray Craisins B1G1
Recipes: Cranberries
Starkist Tuna B1G1
Recipes: Tuna Melts
Thomas' Bagels B1G1
Recipes: Bagels
Aunt Jemima Frozen French Toast B1G1
Recipes: Bacon & Egg French Toast Sandwich
Back to Nature Granola B1G1
Recipes: Granola
Yoplait Yogurt 20/$10
Recipes: Yogurt
Pillsbury Grands Biscuits 3/$5
Recipes: Biscuits
Kraft Shredded Cheese $3.99
Recipes: Cheese
Oikos Greek Yogurt $5/5
Recipes: Greek Yogurt
Publix Ice Cream 2/$5
Recipes: Ice Cream
Chicken Breasts $2.99 lb. (at Bruno's they're $1.99 lb!)
Recipes: Chicken
Publix Fresh Ground Turkey $2.49 lb. (I'm putting some in the freezer!)
Recipes: Turkey
Let me know what you think about this and if you would like me to get it posted every week!
Are you ready for another week with the Fairhope Foodie? I've been gone for too long! I just couldn't seem to get my groove back. I must say that it was a much needed break and I'm excited to get back into my schedule. I'm going to play with the Menus the next couple of weeks and see what works. I may cut down on the amount of "new" cooking I do each week and link older recipes as well. We'll see how it goes. For now, let's get on with it!
Here is what I plan to cook this week:
Bacon, Egg and Toast Cups (Thurs 6/10)
Cranberry Scones (Sat 6/12)
Baked Garlic Rice Pilaf (Sun 6/13)
Asparagus with Tomatoes and Feta (Sun 6/13)
Maple Butter Blondies (Sun 6/13)
Chicken Edamame Rice Bowls (Mon 6/14)
Black Olive Turkey Burgers (Tues 6/15)
Alright...did I say I was going to cut back on the recipes. Well, it looks like I lied :) Here's to another week!
I will post the recipe and pictures after I make them on the designated day. To make it easier to cook with me, I decided to include a recipe ingredient break-down to make your shopping a bit easier. The items marked with an (*) refer to a sale item this week at Publix. I'm pulling most of this from my stockpile this week because Publix wasn't looking spectacular. I have a great stockpile to work with so I'm using up what I've got. My Menus may not correspond exactly with the sale ad of the week, but its going to be all things (or mostly things) that I've gotten with coupons or sales. I'm very proud of my grocery store deals and I love being able to cook with them.
And don't for get to use my Recipe Index and Archives to find a recipe for an ingredient you have on hand. I am in the process of getting them broken down further to better help you find ingredients. You can also type in a term in the search box in the upper right hand corner to pull up past entries. Sometimes this is a hit-or-miss method though. I've used it searching for recipes that I KNOW are there, and not had any luck finding them. But, it works most of the time :)
And if you're shopping Publix, don't forget your $5/$25 Rite Aid coupon! (try zip 95677, radius 50 miles)
Bacon, Eggs and Toast Cups (Thursday)
bacon
bread
shredded cheese
eggs
Cranberry Lemon Scones (Saturday)
lemon
all purpose flour
sugar
baking powder
salt
butter
craisins
egg
heavy cream
Baked Garlic Rice Pilaf (Sunday)
butter
garlic cloves
long-grain white rice
chicken broth
lemon juice
Asparagus with Tomatoes and Feta (Sunday)
asparagus
olive oil
shallot
tomatoes
feta cheese
Maple Butter Blondies (Sunday)
butter
walnuts
all purpose flour
baking powder
baking soda
salt
light brown sugar
eggs
vanilla extract
chocolate chips
maple syrup
heavy cream
ice cream (optional, but a MUST at my house!)
Chicken Edamame Stir-Fry (Monday)
linguine noodles
2 chicken breasts (I'm using tenders)
cornstarch
vegetable oil
onion
garlic
cabbage
edamame (I bought mine frozen, shelled at Publix on sale)
rice vinegar (I may find a substitution)
soy sauce
Black Olive Turkey Burgers (Tuesday)
ground turkey
black olives
parsley
cumin
Its going to be nice getting back in my kitchen. I've done quick, easy meals this last week or so. I'm ready to try out some new recipes and get some feedback from all of you!
Thanks for sticking with me through my vacation time. Glad to see some of you are still around :) Hopefully scheduling will work out and I'll get these posted on time. And don't forget, if you're really wanted a recipe before my scheduled day to post it, send me an e-mail at fairhopefoodie@gmail.com and I can send it to you!
Tonight I made Taco Puffs. I changed it up a bit by using the Grands, Jr. biscuits. Because they were smaller I didn't halve them. I also used my makeshift paper town holder and rolled them out instead of using my hands. I had some leftover Spanish Rice so I added that to the bottom of the cups before adding the meat. They were Yum-O!! If you haven't tried them put them on the list. Publix has Grands biscuits on sale this week!
