Blondies
/The best Blondies recipe! Made with sweet, vanilla flavor, they’re soft and moist in the center yet slightly crisp onBlondies
The best Blondies recipe! Made with sweet, vanilla flavor, they’re soft and moist in the center yet slightly crisp on the outside. Studded with gooey white chocolate chips in every bite, they’re sure to satisfy the strongest sweet tooth.  

#BrownSugar #Butter #Eggs #Flour #VanillaExtract #Walnuts #WhiteChocolateChips

Servings: 15
Ready in: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

Ingredients:
2 cups (282g) all-purpose flour, preferably unbleached (scoop and level to measure)
3/4 tsp salt
1/8 tsp baking soda*
1 cup (226g) unsalted butter, cut into pieces (for faster melting)
1 1/2 cups (300g) packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cups (172g) white chocolate chips
1 cup (98g) chopped walnuts (optional)

Instructions:
1. Preheat oven to 350 degrees. Butter a 9 by 13-inch baking dish, line with parchment paper and butter parchment paper, set aside.
2. In a mixing bowl whisk together flour, baking soda and salt.
3. Place butter in a large microwave safe mixing bowl. Heat in microwave until melted. Remove and let cool for a few minutes.
4. Add brown sugar to butter and stir mixture with a wooden spoon to blend.
5. Add eggs and vanilla. Break yolks with the spoon then stir mixture just to combined.
6. Pour in flour mixture then fold and stir just to combined.
7. Mix in white chocolate chips and walnuts if using.
8. Spread batter into prepared baking dish. Bake in preheated oven until set (top should no longer appear raw), and toothpick inserted into center comes out clean, about 20 - 25 minutes.
9. Let cool for about 20 minutes before cutting into squares.

Notes:
Only 1/8 tsp baking soda makes for a dense blondie similar to a brownie. If you want fluffier bars you can increase to as much as 1/2 tsp baking soda. ...read more

This is from a school kid magazine in 1970

Slow Cooker Ribs {The Most Tender Ribs!}
/This is my favorite ribs recipe, they are melt-in-your-mouth tender and amazinglySlow Cooker Ribs {The Most Tender Ribs!}
This is my favorite ribs recipe, they are melt-in-your-mouth tender and amazingly flavorful! Everyone will love that homemade sauce and you'll love how easy these are to make. When you are short on time a store-bought bbq sauce will work here as well.

#AnchoChiliPowder #AppleCiderVinegar #BrownSugar #Cumin #GarlicPowder #Ketchup #Molasses #Mustard #OnionPowder #Paprika #Pork #Worcestershire

Servings: 5
Ready in: 7 hours 20 minutes
Prep: 20 minutes
Cook: 7 hours

Ingredients:
3 - 3 1/2 lbs pork baby back ribs
1 tsp ancho chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp freshly ground black pepper
Barbecue sauce (or use 1 cup store-bought)
1 1/2 cups ketchup, such as Heinz Natural (or one without high fructose corn syrup)
1/4 cup apple cider vinegar
2 1/2 Tbsp molasses
2 Tbsp brown sugar (dark or light)
2 Tbsp steak sauce, such as A1
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Prepared yellow mustard
Salt and freshly ground black pepper, to taste
1 tsp Natural liquid hickory smoke flavor (found in BBQ sauce section)
1 tsp unsweetened cocoa powder
1/8 tsp Chipotle chili powder or cayenne pepper (then more to taste)*

Instructions:
1. Remove then membrane layer from back of the ribs, then if the ribs are too wide to fit sideways along insert of slow cooker then cut ribs in half.
2. Rinse and dab dry then sprinkle and rub both sides of each portion with spice mixture.
3. Pour 1/2 cup water into a 6-quart slow cooker. Place ribs over water (one layered over the other if you had to cut in half, otherwise curl around inside of slow cooker insert).
4. Cover and cook on low heat 6 1/2 - 7 hours or until very tender.
5. Place a wire rack over a rimmed baking sheet lined with aluminium foil.  
6. Carefully transfer ribs with curved side up to wire rack on baking sheet (I recommend using two pair of tongs or tongs and a turner to lift them, they are super tender).   
7. Brush with about 1/2 cup bbq sauce (total). Move oven rack 2 levels below broiler and heat broiler.
8. Broil ribs until bbq sauce starts to set and caramelize, about 2 - 3 minutes (keep a close eye on them).
9. Remove from oven, carefully turn ribs brush with another 1/2 cup sauce and return to oven and broil about 2 - 3 minutes. Serve warm.
10. In a large saucepan combine all bbq sauce ingredients along 1/2 cup water and season with salt and pepper to taste.
11. Bring to a light boil then reduce heat to low and simmer 15 minutes, stirring occasionally. Let cool (not that you'll have about 1 cup extra sauce for another use).

Notes:
Add more or less chipotle chili powder to the barbecue sauce to suit your tastes. It's spicy stuff, so use your best judgment. 
Recipe source: Cooking Classy ...read more

Sauteed Garlic-Parmesan Zucchini Squash and Tomatoes
/This skillet sauteed zucchini, squash and tomatoes is a simple side dishSauteed Garlic-Parmesan Zucchini Squash and Tomatoes
This skillet sauteed zucchini, squash and tomatoes is a simple side dish that's the perfect accompaniment to your favorite summer meals. It's deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!

#GarlicPowder #ItalianSeasoning #Parmesan #Squash #Tomatoes #Zucchini

Servings: 5
Ready in: 18 minutes
Prep: 10 minutes
Cook: 8 minutes

Ingredients:
1 Tbsp olive oil
1 Tbsp butter
12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
1 1/2 cups grape tomatoes
3/4 tsp Italian seasoning
3/4 tsp garlic powder
Salt and freshly ground black pepper
1/2 cup finely shredded parmesan cheese

Instructions:
1. Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.  
2. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).  
3. Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.  
4. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm. ...read more

Crockpot BBQ Pulled Chicken
/It's made with tender flavorful chicken thighs, a simple spice rub, and robust store-bought sauces toCrockpot BBQ Pulled Chicken
It's made with tender flavorful chicken thighs, a simple spice rub, and robust store-bought sauces to save time. This chicken makes for the ultimate BBQ chicken sandwiches and it's incredibly easy!

#BarbecueSauce #Buns #CayennePepper #ChickenThighs #ChiliPowder #GarlicPowder #Onion #Paprika #SteakSauce

Servings: 8
Ready in: 4 hours 45 minutes
Prep: 15 minutes
Cook: 4 hours 30 minutes

Ingredients:
3 lbs. boneless, skinless chicken thighs
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1/2 tsp salt, then more to taste
1 tsp freshly ground black pepper
1/4 cup grated yellow onion
1 1/2 cups BBQ sauce (recommend Bullseye original), divided
2 Tbsp steak sauce (recommend A1)
8 hamburger buns

Instructions:
1. Place chicken in 5 - 7 quart slow cooker (I use this one).
2. In a small mixing bowl whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices.
4. Evenly pour 3/4 cup BBQ sauce over the chicken.
5. Cover and cook on low heat 4 - 6 hours until chicken shreds easily and registers 165 degrees in center.
6. Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard the fat.
7. Shred chicken with two forks (I do it a little larger than I want it to end up because as you toss again in the next step it shreds up a bit on it's own).
8. Return chicken to slow cooker. Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave safe bowl in the microwave until warm (about 1 - 2 minutes).
9. Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add another splash of the reserved liquid (or more BBQ sauce), also season to taste with a little more salt if needed.
10. Serve the pulled bbq chicken in hamburger buns (I also like to add coleslaw, with a little blue cheese mixed in sometimes too). ...read more

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@AlejandraH18_

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Washington Missourian, May 25, 1939

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