Malted Milk Blondies

 3/4 cup butter, room temperature

1 1/2 cups light brown sugar, packed

1/2 cup malted milk powder

2 large eggs

2 teaspoons Vanilla

2 1/2 cups all-purpose flour

1 teaspoon Baking Powder

1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly spray the 9×9 square pan with nonstick cooking spray and line with parchment paper. Use binder clips to clip the parchment paper overhang on the sides of the pan.

In a large bowl, add the 3/4 cup butter, 1 1/2 cup light brown sugar, and 1/2 cup malted milk powder. Using a hand mixer on medium speed, beat for about 2 minutes until ingredients well incorporated.

Add 2 large eggs and 2 teaspoons vanilla extract. Mix just until the eggs are incorporated.

Add 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt into a small mixing bowl. Whisk together.

Add the dry ingredients to the butter mixture. Mix until flour is just incorporated. Scrape down the sides of the bowl and stir in any remaining ingredients.

Using a spatula, spread the batter into the prepared baking pan.

Place in the preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center of the blondies comes out clean or with moist crumbs. Check the blondies at 35 minutes to see if tops are brown enough. If

golden brown, carefully cover with tin foil to prevent more browning.

Remove the blondies from the oven and let cool completely.

Cut into 9 pieces after completely cooled. Enjoy!

From: https://www.cookiedoughandovenmitt.com/malted-milk-blondies/

Homemade Household Cleaners - Dish Soap, Laundry Detergent, Windex and etc...

Homemade Dish Soap

2 cups hot water

1 TBSP Arm & Hammer Washing Soda

1/2 cup Liquid Castile Soap

1 TBSP White Vinegar

A few drops of Tea Tree oil, or other essential oil

Dissolve 1 TBSP washing soda in the 2 cups of hot water. Add 1/2 cup Liquid Castile Soap, vinegar, and scented oil. Stir gently, then pour into the container.

White Wine Sauce

2 teaspoons minced garlic

¼ cup extra virgin olive oil

4 tablespoons butter

½ teaspoon crushed red pepper flakes

1 teaspoon salt

½ teaspoon black pepper fresh ground

½ cup white wine

1-2 TBSP Parmesan Cheese

Worcestershire Finishing Butter

1/2 stick Unsalted Butter
2 cloves of Minced Garlic
1 TBSP Worcestershire Sauce
1/2 tsp Dried Thyme
1/2 tsp Kosher Salt
1/2 tsp Black Pepper *Course

Crockpot Apple Butter using Apple Sauce

7 cups Unsweetened Apple Sauce

1 1/2 cups Apple Cider/Juice

1 1/4 cup Sugar 

1 tsp Cinnamon

1/2 tsp Cloves

1/2 tsp Allspice

Cook on low for 8 to 12 hours on low. Remove lid and cook 2 to 3 hours until thick.

Last 2 to 4 weeks in fridge.

Hummingbird Nectar

1 1/2 cups Sugar
4 cups Hot Water

Mix Sugar with hot water until Sugar is dissolved. Store in fridge.

Classic Stuffed Shells

24 jumbo pasta shells cooked according to package directions

15 ounces ricotta cheese

3 cups shredded mozzarella cheese divided use

2 teaspoons Italian seasoning

salt and pepper to taste

1 egg

1/2 cup grated parmesan cheese

3 cups marinara sauce divided use

2 tablespoons parsley chopped

cooking spray

Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.

Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.

Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.

Fill each shell with the ricotta mixture and place in the baking dish.

Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.

Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.

Sprinkle with parsley, then serve.

Notes

Be sure to undercook your shells by 1-2 minutes because they will continue to cook when they go into the oven. You want your shells to be a little more firm than al dente when you fill them.

I prefer to use whole milk ricotta and mozzarella cheeses, but if you’re looking to save a few calories, you can use part skim.

Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with anti-caking agents and preservatives, and do not melt as smoothly.

From: https://www.dinneratthezoo.com/stuffed-shells-recipe/