Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Copycat Applebee’s Butter Pecan Blondies Recipe

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INGREDIENTS:
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Blondie
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup white vanilla baking chips
1/2 cup chopped pecans
Sauce
1 package (8 oz) cream cheese, softened
3/4 cup real maple syrup
3/4 cup heavy whipping cream
Toppings
4 cups vanilla ice cream
1 1/2 cups chopped candied pecans
(see my tips below)

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DIRECTIONS:

1: Heat ovenen to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.

2:  In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Stir in baking chips and pecans. Spread batter evenly in pan.

3:  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 3 rows to make 12 pieces.

4:  In medium bowl, beat Sauce ingredients with electric mixer on medium speed until mixture is smooth and slightly thickened.

5:  Top each blondie with 1/3 cup ice cream, 1/4 cup sauce and 2 tablespoons candied pecans.

Darlene’s Tips:  You can alter this recipe as desired!  If you don’t have real maple syrup, you could use your favorite pancake syrup. Use any nuts you like. To soften the cream cheese and butter, just leave out at room tempurature for an hour or so. Or you can shave a cold stick of butter with a potato peeler and let the shavings sit out for 10 minutes. You can pop cold cream cheese in the microwave for 10 second intervals until soft.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Apple Pie Crumble Recipe

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INGREDIENTS:
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1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1/2 cup cold butter, cut into pieces (not margarine)
1 can (21 oz) more fruit apple pie filling (about 2 1/3 cups)
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.

2:  Place cookie mix in large bowl. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix).

3:  Set askide 1 1/2 cups cookie mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove from oven.

4:  Spread apple pie filling on top of partially baked crust. Sprinkle with reserved 1 1/2 cups cookie mixture.

5:  Bake 30 to 35 minutes or until light golden brown. Cool completely, about 4 hours. Cut as desired and serve. Store leftovers covered in refrigerator.

Darlene’s Tips:  You can add about 1/4 cup of finely chopped nuts of your choice to the cookie mix. Drizzle with caramel syrup before serving! Goes great with ice cream on the side. You can also serve warm from the oven (will not be as firm) or you can warm for 10 second intervals in the microwave before serving. Try this with other flavor pie fillings too, like cherry, blueberry, lemon, whatever!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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