Butterscotch Blondies

Butterscotch Blondies

Ingredients:

1 box Yellow Cake Mix with Pudding

1/3 cup Margarine, softened

3 Eggs, divided

1 cup chopped Pecans

1 cup Butterscotch Chips

1 (14 ounce) Sweetened Condensed Milk

1 teaspoon Vanilla Extract


Directions:

Preheat Your oven to 350 degrees. In large bowl, beat Cake Mix, Margarine & 1 Egg at medium speed just until crumbly. Then press evenly into greased 13x9 inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with Pecans & Butterscotch Chips. In small bowl, beat Sweetened Condensed Milk, remaining 2 Eggs & Vanilla. Pour evenly over chips. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars.

Roasted Red Pepper & Sausage Alfredo

Roasted Red Pepper & Sausage Alfredo

Ingredients:

¾ lb Italian sausage

4 cloves garlic, finely chopped

1 tablespoon olive oil

1½ cups milk, plus ¼ cup for the sauce

1½ cups chicken broth, plus ¼ cup for the sauce

1 (16 oz) jar roasted red peppers, drained and pureed

8 oz goat cheese

½ cup grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

Kosher salt and freshly ground black pepper, to taste

12 oz pasta of your choice


Directions:

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot.

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.