Christina's Pecan Blondies with Maple Butter Sauce

from Secret Recipe Blog

1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract

1/3 cup real maple syrup
1/4 cup butter
1/3 cup brown sugar
1/8 cup chopped pecans (optional)

Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add pecans.

Christina's Bacon-Wrapped Jalapeno Poppers

The Pioneer Woman Cooks!

Fresh Jalapenos (2 to 3 inches long)
Cream Cheese
Bacon.

Slice the jalapenos in half length-wise. With a spoon, gently scrape out the seeds and white membranes.

Now cut the bacon slices into thirds. Unwrap the softened cream cheese and your assembly line is all set!

Now start smearing cream cheese inside each jalapeno half. Just keep going until you have the quantity you want. Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno. Wrap it snugly, but not too tightly. Keep going until you're finished.

Stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.

Christina's Breakfast Tacos

from $5 Dinners

10-12 eggs
4-5 small potatoes, peeled and diced
1-2 Tbsp olive oil
Salt/pepper
1/2 cup shredded sharp cheddar cheese
1 cup salsa
8 corn or flour tortillas

In large skillet, add olive oil and let warm for 1 minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 minutes, stirring often. (Add a little water to help them cook faster!) Season with other favorite seasonings if you like!

In bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 minutes. Cook eggs with potatoes and scramble them as they cook.

Warm tortillas in oven wrapped in foil or tortilla warmer (so they don't get crispy!).

Serve potato/eggs with cheese and salsa in a warm tortilla!