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The Southerner

White Chocolate Cranberry Blondies

3/4 cup butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 tsp vanilla extract
2 1/4 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1/8 tsp ground cinnamon
1/2 cup dried cranberries
6 oz white baking chocolate, coarsely chopped
8 oz cream cheese, softened
1 cup confectioners sugar
6 oz white baking chocolate, melted
1/2 cup dried cranberries, chopped

Preheat oven 350. In large microwave-safe bowl, melt butter, stir in brown sugar. Cool slightly. Beat in eggs, one at a time, and vanilla. In another bowl, whisk flour, baking powder, salt and cinnamon. Stir in cranberries and chopped chocolate (batter will be thick). Spread into greased 13x9 pan. Bake til golden brown 18-21 minutes, til a toothpick inserted in center comes out clean (do not over bake). Cool completely on a wire rack. Frosting: beat cream cheese and confectioners sugar til smooth. Gradually beat in half melted white chocolate, spread over blondies. Sprinkle w/cranberries; drizzle w/remaining melted chocolate. Cut into triangles. Store in airtight container in refrigerator.
shared by Barbara McLaughlin

Pecan Pie Bars

1 pkg yellow cake mix
1/3 cup butter, softened
1 large egg
Reserved 2/3 cup dry cake mix
1 1/2 cups corn syrup
1/2 cup packed brown sugar
1 tsp vanilla extract
3 large eggs
1 cup chopped pecans

Heat oven 350. Grease 13x9” pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter and 1 egg; beat low speed til well blended. Press in bottom of greased pan. Bake 350. 15-20 minutes or til light golden brown. Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat low speed til moistened. Beat 1 minute medium speed or til well blended. Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans. Return to oven; bake additional 30-35 minutes or til filling is set. Cool 1 1/2 hours or til completely cooled. Cut into bars. Store in refrigerator.
shared by Barbara McLaughlin