7 Can Chicken Taco Soup

1    15 ounce can black beans, drained and rinsed

1    15 ounce can pinto beans, drained and rinsed

1    14.5 ounce can petite diced tomatoes

1    15 ounce can sweet corn, drained

1    28 ounce can green enchilada sauce

1    14 ounce can chicken broth

1    12.5 can chicken breast, drained and flaked OR 2½ cups shredded chicken

2 T taco seasoning

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

shredded cheddar

Fritos 

Combine all ingredients into large pot. Bring to a boil over medium-high heat.

Lower heat and simmer for 20-25 minutes.

Serve with shredded and Fritos for toppings. 

Refried Beans

Refried Beans

32 oz refried beans ½ cup salsa

15 oz pinto beans w/o salt 1 cup shredded cheddar

Combine beans, salsa and ⅔ cup cheddar in saucepan. Cook over medium heat, stirring, until hot and cheese is melted. Spoon into baking dish and top with remaining cheese. Bake until cheese is melted or broil 2-3 minutes. Serves 8-10.

Restaurant Style Mexican Rice

 Restaurant Style Mexican Rice

6 T butter or vegetable oil 8 oz tomato sauce

2 cups rice 28 oz chicken broth

1 tsp salt (or part salt and part garlic salt)

Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.

Crisp Corn Salad

 Crisp Corn Salad

Whisk together: Add and toss:

generous ½ cup apple cider vinegar 3 15 oz cans drained sweet corn

¼ cup sugar 1 ½ cup chopped green bell pepper

3 T olive oil 1 ½ cup chopped red bell pepper

3 T water 1 cup chopped vidalia

3 pinches salt and pepper 3 small tomatoes, chopped

Dump and Bake Chicken Orzo with Spinach and Sun Dried Tomatoes

Prep time: 5 minutes
Cook time: 40 minutes

2 cups orzo
3 ½ cups low sodium chicken broth
½ cup heavy cream
1 lb rotisserie chicken
¼ tsp salt
¼ tsp pepper

1 tbsp Italian seasoning
8 oz sun dried tomatoes
2 cups fresh pinach
1 cup shredded parmesan

Preheat the oven to 425.
Wash and chop spinach.
To a greased 9x12 baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, spinach, and chopped sun dried tomatoes with oil from jar.
Mix and make sure the orzo is completely covered by the liquid.
Bake at 425 for 40 minutes.
When it's done, add in the parmesan cheese and stir.

Adapted from recipe by Brooke Stepp

Aunt P’s Pasta Salad

1 zucchini 

1 bell pepper 

3 plum tomatoes 

1 or 2 cans artichoke hearts 

small package crumbled goat cheese 

Good Seasons Italian salad dressing

1 lb. mini penne or other pasta, prepared according to package directions 

Salad Sensations or other sunflower seed type salad enhancer 

Chop vegetables and marinate in salad dressing along with goat cheese while preparing pasta. 

In large bowl, combine pasta, marinated vegetables and goat cheese, and Salad Sensations.

Beer Bread /Whole Wheat Beer Bread

Beer Bread

3 cups self-rising flour, sifted
3 T sugar
12 ounces beer, room temperature

¼ cup melted butter for batter

¼ cup melted butter to pour over batter in pan.

Optional: add one cup grated cheddar or desired herbs for flavoring.

Combine all ingredients well and pour into greased and floured loaf pan. 

Pour ¼ cup melted butter over top of batter. 

Bake at 375 for 50-60 minutes; test for doneness. 

Cool in the pan on a rack for 5-10 minutes before turning out.

Note: for whole wheat version, use 2 cups whole wheat flour and 1 cup self-rising flour and add 2 oz water to the beer. 

Alton Brown's Baked Meatballs

24 ounces ground meat (beef, pork, chicken, turkey, lamb, or any combination thereof)
5 ounces frozen spinach, thawed and drained
½ cup finely grated Parmesan cheese
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ cup bread crumbs

• Heat oven to 400ºF.
• Combine meat, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of the bread crumbs in a large mixing bowl. 
• Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining ¼ cup of bread crumbs into a small bowl. 
• Cover a scale with plastic wrap, weigh meatballs into 1 ½ ounce portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.
• Add to marinara and serve over spaghetti. Meatballs may be frozen for up to six months. 

Recipe recommended by Kay Henning (she used all ground turkey).

Mini Blueberry Cheesecakes

Ingredients

• 3 packages frozen mini phyllo pastry shells thawed
• 8 ounces cream cheese softened
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup sugar

Blueberry Sauce:

• 1 ½  cups fresh blueberries divided
• ¼ cup sugar
• 1 tablespoon water

Instructions

• Begin by preheating the oven to 350 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 3 minutes or until just golden brown. Cool completely.
• While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
• Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, and water to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
• Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
• Enjoy right away or cover and chill until you're ready to serve.
  
  

adapted from; https://inspiredbycharm.com/mini-blueberry-cheesecakes/#recipe

Mini Blueberry Cheesecakes

INGREDIENTS

Filling:

3 packages frozen mini phyllo pastry shells - thawed
8 ounces cream cheese - softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup sugar

Blueberry Sauce:
1 ½ cups fresh blueberries - divided

¼ cup sugar
1 T water
¼ teaspoon ground cinnamon

INSTRUCTIONS

Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.

While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.

Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.

Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.

Enjoy right away or cover and chill until you're ready to serve.

Inspired by Charm

ANOTHER BLUEBERRY SAUCE 
(may be thicker)

⅓ cup warm water

1 T fresh lemon juice
1 ½ tsp cornstarch
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
2 T sugar
½ teaspoon pure vanilla extract

Using a fork, whisk the cornstarch, water, and lemon juice together until cornstarch has dissolved: set aside.
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices (frozen blueberries will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.

https://sallysbakingaddiction.com/blueberry-sauce-topping/

Blueberry Bread

Ingredients

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup granulated sugar (200g)
• ¼ cup vegetable oil (60mL)
• ¼ cup unsalted butter melted and cooled (56g)
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• ½ cup milk (120mL)
• 1¼ cups blueberries fresh or frozen (180g)

Instructions

• Preheat the oven to 350°F. Grease an 8½x4½-inch loaf pan with butter or baking spray. (You can also line it with parchment paper.)
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• In a medium mixing bowl, whisk together the sugar, oil, melted and cooled butter, egg, and vanilla until smooth and lightened in color. Whisk in the milk until fully combined.
• Place the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
• Pour the milk mixture into the remaining flour mixture and stir together with a spatula until almost fully combined and only a few streaks of dry flour remain. Gently but quickly fold the blueberry mixture into the batter. Pour into the prepared loaf pan.
• Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes then turn it onto a wire rack to cool completely.
  
  
  
  
  https://preppykitchen.com/blueberry-bread/

Gravy Mix

½ cup powdered beef bouillon
½ cup corn starch or arrowroot powder
2½ T onion powder
4 tsp dried chives
1 tsp garlic powder
1 tsp pepper

Combine all ingredients in an airtight jar and give a good shake to incorporate it all. I recommend giving it a shake before each use as well.

If you don't want the chives to be noticable in size, pop everything into your blender and pulse until combined and the mixture is fine.

Easter Key Lime Cake

There are a lot of variations but this one works for me.

Cake:
¾ cup oil
¾ cup orange juice
5 eggs
1 (3 oz) package lime jello
1 box lemon cake mix

• Combine all ingredients; divide into 3 greased & floured cake pans. 
• Bake in preheated 325 oven for 25-30 minutes. 
• Let layers cool in pans for ten minutes and then turn out on wire racks. Cool completely. 

Drizzle:
¼ cup key lime juice
6 T powdered sugar

• Combine juice and sugar. Prick cake layers with fork and drizzle mixture over each layer. 

Frosting:
2 (8 oz) cream cheese, room temperature
2 sticks butter, room temperature
9 cups confectioner’s sugar (8 plus 1 to balance key lime juice)
1 T vanilla
½ cup key lime juice 

1-2 T key lime zest (optional)

• Cream cream cheese and butter. Beat in sugar until smooth. Blend in vanilla, zest, and juice. 

Pineapple Casserole

For 6-8 servings:

2 (20-oz.) cans pineapple chunks in juice, drained (reserve ⅓ cup juice)
⅓ cup sugar

⅓ cup all purpose flour
1 cup shredded Cheddar cheese
half stick butter
1 sleeve Ritz crackers, crushed

For 12-16 servings: 

4 (20-oz.) cans pineapple chunks in juice, drained (reserve ¾ cup juice)
⅔ cup sugar

⅔ cup all purpose flour
2 cups shredded Cheddar cheese
one stick butter
2 sleeves Ritz crackers, crushed

Preheat oven to 350°F

Combine sugar, flour, and reserved pineapple juice. 

Add pineapple chunks and toss well to combine. 

Spoon pineapple mixture into casserole dish and top with shredded cheese.

Combine crushed Ritz crackers and melted butter. Spread evenly on top of pineapple mixture.

Bake at 350°F for 30 minutes, or until bubbly.

Blueberry Croissant Puff

Serves 8 baked in a deep dish pie plate. Can be doubled and baked in a 9x13.

INGREDIENTS

3-4 large croissants, cut up (about 5 to 5 1/2 cups, around 10 ounces)
1 cup fresh or frozen blueberries (or any fruit)
1 (8 ounce) package cream cheese, softened
⅔ cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup milk
optional powdered sugar for sprinkling (or top with glaze)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
3. Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar or glazed.

Sophie Hudson's Hamburger Steak

 

3 lbs. lean ground beef (I like the organic 93/7 blend) 1 tablespoon Better than Bouillon beef base 1/2 teaspoon Kosher salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 tablespoon Worcestershire sauce Combine all ingredients in a mixing bowl. You really have to commit to this process, so I use my hands to make sure the Better than Bouillon is evenly distributed throughout the meat. When it's possible, I like to cover the mixing bowl and let the meat mixture sit at room temperature for about an hour. I just feel like you get a better sear on the meat when it isn't so cold. If you don't have time for that, though, no worries. It will still be delicious. Dividing the meat as evenly as you can, make 10 hamburger patties. I like to make ours pretty thin - about 1/3" thick, but you are the captain of your own ship in this regard.  Heat a large skillet to medium high heat. I don't put any oil in mine - but again, you're the captain. Put three patties in the skillet, then reduce heat to medium low. Cook for about 4 minutes, then flip, and cook for 4 more minutes. The goal is for the juices in the hamburger steak to run clear - so I usually mash mine with a spatula a couple of times to check that part of things. When steaks are done, remove to a plate - and keep cooking in batches of three. That final hamburger steak will have to cook all by itself, and it also may cook a little faster since it's not sharing space with other meat. After all the meat is cooked, you're going to make your gravy. You can brown onions or mushrooms or both before you make this gravy - but when I'm cooking for Alex and Jackson, I leave out both of those things. Brown Gravy 6 tablespoons salted butter 4 tablespoons all-purpose flour 1 32 oz. carton salted beef stock (I like Kitchen Basics) salt and pepper to taste Over the low-ish end of medium low heat, melt your butter. (If you want to add sliced onions or mushrooms, this is when you would do that, and let them cook until tender.) Sprinkle flour over your butter (along with onions and mushrooms if you've cooked those), and then stir with a flat whisk to combine. I let this mixture sit on the heat for a minute or so - you want the taste of the flour to cook out. Add a cup of your beef stock, stir until smooth - and it will probably thicken right away. Add another cup of stock, stir until smooth, and continue stirring until mixture comes to a simmer (you may have to turn up the heat a tiny bit). Pour in remaining 2 cups of stock, stir, and let it come to a simmer. Stir occasionally to prevent anything from sticking. Taste for seasoning...I typically add a couple of teaspoons of black pepper. Sometimes a tiny bit of salt. When the gravy is the consistency you like (we don't like for ours to get super thick), put all the hamburger steaks back in the skillet. Make sure each steak is covered with gravy (you may have to do a little ladling). Cover and let simmer for 5 minutes.  I serve this with rice (we love yellow rice) or mashed potatoes or twice-baked potatoes. Basically starches aplenty. :-) Roasted asparagus is another favorite hamburger steak side. But as my mama would have said - these hamburger steaks would be good with a 2 x 4. :-) So much flavor and so comforting!

Chicken and Rice

3 cups diced rotisserie chicken or any other cooked chicken

1 can cream of chicken soup (or any other cream soup)
2 cups cooked rice
½ cup sliced almonds or slivered almonds
½ cup mayonnaise or Greek yogurt
1 cup broccoli (if frozen, thaw and drain) *

salt and pepper to taste

Preheat oven to 350 degrees.
Combine all ingredients and pour into a greased baking dish.

Top with choice of:

    crushed ritz crackers mixed with a bit of butter

    breadcrumbs and cheddar cheese mix

    crushed cornflakes mixed with a bit of butter

Bake for 30 to 40 minutes or until casserole is heated through.

* or any other vegetable desired (original recipe calls for ¾ cup chopped celery)

Adapted from this recipe.

Pecan Pie Phyllo Tarts

2 boxes premade phyllo cups (found in the freezer section)
⅓ cup brown sugar

⅓ cup light or dark corn syrup
1½ cups chopped pecans 
1 egg, beaten
1 Tbsp melted butter
½ tsp vanilla
pinch of salt

• Preheat oven to 350.
• Remove the phyllo cups from the plastic trays in the boxes and place them directly on a large baking pan lined with a silicone mat.
• Mix together sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
• Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
• Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
• Remove from the oven, let them sit on the tray for just a couple of minutes then carefully transfer to a cooling rack. 
• Store in an airtight container.

Grandmother Kate’s Sweet Potatoes

2 large cans (40 ounce) or equivalent whole sweet potatoes, drained 

1 ¼ cup sugar 

1 large can evaporated milk 

½ stick butter, melted 

2 eggs, well beaten 

Put potatoes in mixer and mix well before mixing in other ingredients. 

Place in lightly greased 9x13 dish and bake at 400 for 20-25 minutes. 

Take out of oven and stir cooked edges gently toward center. 

Add topping and bake another 15 minutes at 400. 

Topping: 

1 cup crushed cornflakes

½ stick butter, melted 

½ cup coconut

½ cup brown sugar (optional)

1 cup chopped pecans

Ashley's Cornbread Dressing

adapted from Southern Living

2 sticks butter
3 cups White Lily self-rising white cornmeal mix
1 cup White Lily all-purpose flour
7 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
¼ cup finely chopped fresh sage
¼ cup finely chopped fresh parsley
1 T. seasoned pepper
7 cups chicken broth

Make cornbread mixture: 

Preheat oven to 425°F.

Melt one stick butter; set aside.
Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
Pour melted butter into batter, and stir until blended. Pour batter into 9x13 baking dish. 
Bake at 425°F for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Sauté onions, celery, and herbs:
Melt one stick butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. 

Stir in sage, parsley, and seasoned pepper; sauté 1 minute. 

Remove from heat, stir into cornbread mixture, and set aside. 

Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture.

Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.

Bake at 400°F for 35 to 40 minutes or until golden brown.

Sa's Broccoli Casserole #1

two or three bunches of broccoli, steamed
1 can cream of mushroom soup
½ cup mayonnaise
4 oz diced pimientos
2 tsp. lemon juice
1 cup grated sharp cheddar
Cheez-It crackers, crushed

Place broccoli in casserole dish. Mix all other ingredients except crackers and pour over broccoli. Top with crushed crackers. Bake at 350 until casserole is bubbling.

For our crowd we need to double the recipe:

five or six bunches of broccoli, steamed
2 cans cream of mushroom soup
1 cup mayonnaise
8 oz diced pimientos
4 tsp. lemon juice
2 cups grated sharp cheddar
Cheez-It crackers, crushed

Artichoke Pie

2 cans artichoke hearts, drained and diced
¾ lb. mozzarella cut into ½ inch cubes
5 eggs
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ cup grated parmesan or cheddar
Beat eggs and add rest of ingredients.
Pour into pie shell or baking dish without pie shell.
Bake in preheated 350 degree oven for 45 minutes or until done.

Hershey's Chocolate Cake with Chocolate Frosting

Chocolate Cake

2 cups sugar

1 ¾ cup + 2 tablespoons all purpose flour
¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk
½ cup vegetable or canola oil

2 teaspoons vanilla

1 cup hot coffee or boiling water

Preheat oven to 350. 

Line two 8 inch round baking pans with parchment paper rounds and then spray lightly with cooking spray. Set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. 

Add eggs, milk, oil,  and vanilla; mix until well combined.

Stir in coffee or boiling water. Batter will be thin. 

Pour into prepared pans. 

Bake 30-35 minutes or until toothpick inserted in the center of the cake comes out clean. 

Chocolate Frosting:

1 stick melted butter

⅔ cup unsweetened cocoa powder

3 cups powdered sugar

⅓ cup mil

1 teaspoon vanilla

Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.

Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.

Notes

This cake is also delicious with cream cheese frosting.

Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.

One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.

The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (re-whip it with electric beaters) until soft and smooth. Freezing Instructions: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.

Easy Parmesan Crusted Chicken

½ cup mayonnaise

¼ cup grated parmesan

4 boneless, skinless chicken breast halves (I flatten to even thickness with mallet)

4 tsp Italian panko

Arrange chicken on baking sheet. 

Combine mayonnaise and parmesan and spread on chicken. 

Sprinkle with panko.

Bake at 425 until thoroughly cooked, 15-20 minutes depending on thickness of chicken. 

Green Fluff

2 (3.4 oz) boxes JELL-O Instant Pistachio pudding mix 
1 (20 oz) can crushed pineapple  
1 (16 oz) Cool Whip, thawed
1 (10 oz) bag mini marshmallows 

Combine pudding mix with crushed pineapple; stir with a wooden spoon until pudding mix is blended with pineapple liquids.
Stir in Cool Whip and mini marshmallows. 

Cover and refrigerate 4 hours or overnight. 

Butterscotch Brownies

 adapted from: https://dishesdelish.com/butterscotch-brownies/

Ingredients

• one stick butter (if salted, adjust salt added)
• 2 cups good quality butterscotch morsels (11 oz bag)
• 2 cups light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour 
• 2 teaspoons baking powder
• 1 teaspoon salt

Instructions

• Preheat the oven to 350℉ and liberally grease a 13 x 9 pan.
• Add the butter and butterscotch morsels to the saucepan. Turn the heat to medium and stir the two ingredients as they melt. Make sure the butter has melted fully and most of the chips have melted. (You may have a few chunks of butterscotch chips - that's fine.)
• Transfer the melted butter mixture to a large bowl. Add the brown sugar and stir until combined.
• Add eggs and vanilla and mix well.
• Stir in the flour, baking soda, and salt. Mix just until combined to prevent the brownies from becoming too dense.
• Spread evenly in a 13 x 9 pan lined with parchment paper. Bake for 35 minutes. Check the doneness with either a toothpick at 32 minutes; butterscotch brownies can go from perfectly baked to overdone quickly.
• Let the butterscotch bars cool in the pan and on a wire rack for 10 - 15 minutes before cutting. This helps them set properly and makes for cleaner slices.
  You can store the brownies in an airtight container at room temperature for up to five days or refrigerate for up to two weeks. These also freeze well. Just put them in a gallon freezer bag in a single layer or put a piece of parchment paper between two layers. They will keep for three months.

Nutrition

Serving: 1square | Calories: 210kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 200mg | Potassium: 83mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 177IU | Calcium: 38mg | Iron: 1mg