The Perfect Egg

There is nothing worse than an over cooked egg. I am not a fan of crunchy whites or the hard and dry yolk. I love a well cooked, over easy, creamy yolk, egg. I tried perfecting my egg cooking technique for years but never got it just right until my brother in law, Brett, taught me how to steam them. It's similar to basting but instead of using fat or butter, I use water. It's unbelievably easy and it truly makes the perfect egg. Try it - you'll see. Thanks Brett!

• Cooking spray (or butter)
• 1 egg
• Sea salt and fresh cracked pepper
• 1 tbsp water

Heat the cooking spray in a small skillet over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Don't over cook or the yolk will be hard. I like to eat my over easy eggs on top of an English muffin with a piece of bacon on it. Enjoy!

Summer Panzanella

I am trying to experiment with different types of salads. Panzanella is one I have been wanting to make for a long time. I am a huge crouton fan so the idea of a salad based on a bunch of crunchy croutons is my idea of heaven. I used a seeded baguette because, well it's my favorite, but also because I thought the seeds would add a good flavor to the salad. It was a crunchy, salty, creamy salad with a nice bite from the vinegar. We all really loved this salad as did our friends who were over for dinner. I was disappointed that I forgot to put the feta cheese in but I look forward to trying it next time. It was really a lovely salad that I will be making a lot in the future.

Croutons:

• 1 seeded baguette (or your favorite rustic bread), cut into bite sized chunks
• 2 tbsp olive oil
• 2 cloves of garlic, crushed into a paste
• Sea salt and fresh cracked pepper

Preheat the oven to 375 degrees. Line a baking dish with tin foil (for easier clean up) and coat with cooking spray. Combine the olive oil, garlic paste, salt and pepper to taste in a large bowl. Place the bread crumbs in the bowl and coat with olive oil and garlic mixture. Place on baking sheet and bake for 10-13 minutes or until golden brown and crispy. Set aside to cool.

Vegetables:

• 8 oz grape tomato medley, sliced in half
• 2 cucumbers, seeded and diced
• 1 15 oz can of garbanzo beans, rinsed and drained
• 1/2 red onion, diced
• 1/2 cup of feta cheese
• 6-7 fresh basil leaves, torn into pieces
• Fran's Simple Vinaigrette (I doubled the recipe for this salad)

While the bread is baking, prepare the vegetables and salad dressing. Once the bread cools, combine all ingredients and mix thoroughly. Serve immediately and enjoy!

Click here for a printable version of this recipe

Coleen's Spice Cake

My kids and I wanted to make a special dessert for our friends who were coming for dinner. I instantly thought of the cake my mother in law, Coleen, recently made for us. It was moist and delicious as well as sweet, spicy and a bit crunchy. The flavors combined beautifully together and the cream cheese frosting topped it perfectly. It is one of the easiest cakes I have ever made and my kids and I had so much fun baking together. I tweaked it a bit by using some brown sugar (instead of all white) and a bit of vanilla. Thanks for the wonderful recipe Coleen!

Cake:

• 2 cups of flour
• 1 cup of white sugar
• 1 cup of brown sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla
• 20 oz can of crushed pineapple
• 1 cup chopped walnuts

Preheat oven to 350 degrees. Combine all ingredients, including pineapple juice, mix thoroughly. Pour into a greased and floured 9 x 13 x 2 baking dish. Bake for 30-35 minutes. Let cool completely.

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cube of butter, softened
• 1 tsp vanilla
• 2 cups of powdered sugar

Combine all ingredients together and beat with a mixer until smooth and creamy. Ice the cake when completely cooled. Garnish the top with a sprinkle of nutmeg for a bit more spice. Enjoy.

Click here for a printable version of this recipe

Asian Noodle Salad

I was craving a light but tasty side dish so I decided to try a cold Asian noodle salad. I really love the flavors and textures of this dish. The vegetables and peanuts gave it a nice crunch while the noodles were soft and chewy. This was a perfect salad for a hot day! The kids couldn't get enough and neither could my husband.

Dressing:

• 1/2 cup of seasoned rice vinegar
• 2 tbsp olive oil
• 1 tsp sesame oil
• 3 cloves of garlic, minced
• 2 tsp soy sauce
• 2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:

• 1 handful of cilantro leaves, chopped
• 1 handful of basil leaves, chopped
• 2 green onions, diced finely
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 cup of shredded carrots
• 1/2 cup of toasted peanuts
• 1/2 lb spaghetti noodles, cooked per instructions

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.

Click here for a printable version of this recipe

On a side note:

I was given a Brillante Weblog award by The Food Monster. Thank you so much for the award, it means a lot to me. I also want to thank you for all your nice comments on my blog. I enjoy your blog a lot and I am always tempted by your food photos.

The rules for receiving the award are as follows:

• Post the logo on your blog.
• Add a link to the person who nominated you
• Nominate 5 other people for this award and add links to their blogs.
• Leave a message for the people you've nominated

I love a lot of blogs so I will just pick a few that I visit often:

1. Jason Cooks because he comes up with tasty recipes and he is a fellow Portland Foodie.
2. Culinarty by Lore because there are always great recipes and pictures to enjoy.
3. Cheryl at Cooking, Dunkin Style because she is the best neighbor a girl could ask for and she has great recipes.
4. Jan at Range Warfare because I love her blog, writing and recipes.
5. Amy at Eggs on Sunday because her photography is vivid and amazing while her recipes always look fantastic.

Portobello and Havarti Burgers with Caramelized Onions

We love portobello burgers. I like to use different herbs, vegetables and cheeses to enhance the flavor of the mushroom. In this burger, I used Havarti cheese, caramelized onions, fresh basil and roasted garlic mayonnaise. It was light, flavorful and so delicious. You don't always have to use meat to make a fantastic burger!

• 1 sweet yellow onion, sliced thinly
• 2 tsp olive oil
• 4 large portobello mushrooms, stems removed and cleaned
• 4 slices of Havarti cheese
• 4 hamburger buns
• Tomato slices
• Fresh basil leaves

Heat olive oil in a skillet over medium heat. Add onions and saute until caramelized and tender - about 25-30 minutes, making sure to stir frequently. Season with sea salt to taste. Set aside when finished.

Mushroom Marinade:

• 1/4 cup of balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp fresh basil leaves, chopped finely
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper to taste

Marinate the mushrooms in a large zip lock bag for 15-20 minutes prior to cooking. Heat the same skillet, that the onions were cooked in, over medium heat. Once the skillet is hot, place the mushrooms in, top side up. Cook for 4-5 minutes then flip. Pile the caramelized onions onto the mushroom then place Havarti cheese and cook for an additional 4-5 minutes.

Roasted Garlic Mayonnaise:

• 1 bulb of roasted garlic (see recipe here)
• 2 tbsp mayonnaise
• Sea salt and fresh cracked pepper to taste

Spread the garlic mayonnaise on each side of the bun, add the mushroom then top with tomato slices and basil. Enjoy!

Click here for a printable version of this recipe

Roasted Tomato Medley with Zucchini and Cotija Cheese

I love roasting veggies but I don't usually do it in the summer. It was a cold and cloudy day so I decided to roast a medley of cherry tomatoes and zucchini freshly picked from my neighbor Jack's garden. I topped it off with some shredded cotija cheese. The tomatoes are sweet while the cheese is a bit salty - a perfect combination of flavors. I served with Green Chile Chicken and black beans. A simple and delicious side dish.

• 1 large handful of red, yellow and green grape tomatoes, sliced into half
• 1 large zucchini, diced
• 1 tbsp olive oil
• Sea Salt and fresh cracked pepper to taste
• 1-2 tbsp cotija cheese, shredded

Preheat oven to 350 degrees. Line a baking sheet with tin foil. Place tomato halves and zucchini on baking sheet. Drizzle olive oil, sea salt and fresh cracked pepper to taste. Roast in the oven for 5 minutes; add cheese to the top and bake an additional 5 minutes or until tender.


Click here for a printable version of this recipe

Green Chile Chicken

This is one of my husbands favorite dishes (and mine too). My Mother in law gave me the recipe & I tweaked it just a bit. The chiles add such an amazing flavor to the chicken and the cheese is gooey and delicious. I usually serve it with black beans & roasted tomatoes and zuchinni or with a southwestern salad. It's a great dish to serve company - there won't be any leftovers.

• 4 chicken breasts
• 2 eggs
• Salt, pepper, garlic powder to taste
• 1-2 7 oz. cans whole mild green chiles halved
• 1 2.25 oz. can of sliced black olives
• 1/2 cup of cheddar, shredded (I use low fat)
• 1/4 cup of monterey jack or cotjia cheese, shredded
• 1-2 tbsp of mayonnaise (I use low fat)

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in bowl. Sprinkle on top of chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees. My Mother in law also adds baby shrimp on top with the olives (it's really good - but my husband doesn't like shrimp so I don't add it).

Click here for printable recipe

Lemon and Raspberry Muffins with Streusel Topping

We're back! I wanted to make a tasty breakfast for my kids this morning to make up for the 9 hour car ride home yesterday. I decided fresh muffins (their favorite) would hit the spot. I love raspberry and lemon together and decided they would make a perfect breakfast muffin. I added streusel topping to make it extra special and oh my... these were unbelievably good. A perfect combination of sweet and tart - absolutely delicious.

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup of milk
• Juice from 1 lemon
• 1 tsp vanilla
• 2 eggs
• Zest from 1 lemon, chopped finely
• 8 oz fresh raspberries (frozen would work too)

Streusel Topping:

• 1/4 cup of white sugar
• 2 tbsp flour
• 2 tbsp cold butter, chopped into pieces

Combine all ingredients with fingers until flaky and crumbly.

Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins. Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (don't over bake).

Click here for a printable version of this recipe

On a side note:

It was a long and very busy week visiting friends and family. My 20 year reunion was amazing - it was wonderful to catch up with all the people I grew up with. The time flew by quickly and it was hard to say goodbye.

WRHS Class of 1988 - 20 years later

Has it really been 20 years???

Oh my. I am heading out of town for my 20 year high school reunion (yes I am that old). It will be great to see all the people I grew up with. We will then head to my husbands home town for his 20 year reunion the following weekend. It will be a fun and crazy journey. See you in a week or so... Cheers.

On a side note, I recieved my first blog award from Jan at Range Warfare and I am very honored... Thank you Jan!

The award originated in Uruguay, and is given for creativity and design, see http://arteypico.blogspot.com/ for more information.

Here are the rules that accompany this award.

1. Choose 5 blogs that you consider deserving of this award for their creativity, design, interesting material, and their contribution to the blogging community.

2. Each award has to have the name of the author and a link to his/her blog.

3. Each award winner has to show the award and put the name of and link to the blog that presented her/him with the award.

4. The award winner and the one who has given the prize has to show the link of Arte Y Pico blog so everyone will know the origin of this award.

5. Show these rules.

It's not easy to pick five blogs because I have so many favorites but here it goes in no particular order...

• Nina at My Easy Cooking because I love her recipe ideas and she takes the most beautiful pictures.
• Elle at Elle's New England Kitchen because she tells great stories, takes lovely pictures and makes tasty dishes.
• Amy from Nook & Pantry because her blog is beautifully done and her recipes always look so delicious.
• Kristin from The Kitchen Sink because it's a well written blog with beautiful photos and great recipes.
• Paula from It's all Gouda because I love visiting her blog, reading her stories and seeing what delicious recipes she comes up with.

Camping Cuisine - S'mores!

No camping trip is complete without making s'mores. They are a huge hit with everyone and the kids love them. My husband is a pro marshmallow roaster so he is always put to work. The key to a good s'more is to place the chocolate on half of a graham cracker near the fire and let it heat up while you roast your marshmallows. Once you combine the marshmallows with the chocolate, it's melted and gooey and makes one excellent dessert.

• Graham crackers
• Hershey's chocolate bar
• Large marshmallows

Place a bit of chocolate on half of a graham cracker and place on a rock near the fire.

Place two marshmallows on a large stick. Roast the marshmallows near a flame turning frequently so you don't burn them. Continue to roast until they are golden brown. Slide the marshmallows onto the chocolate and graham cracker, top with the other half of the cracker. Enjoy!

Patience is key to a perfectly roasted marshmallow

Click here for a printable version of this recipe

Camping Cuisine - Pastrami and Swiss on Rye

I wanted to make something healthy yet hearty for lunch so I decided on Pastrami sandwiches on rye bread with Swiss cheese and tomato slices. I served it with hummus, crackers, carrots and left over pasta salad. It was a flavorful lunch and really tasted good. Grilling the sandwiches made them extra tasty and I loved the different textures - soft and gooey inside and crisp outside. Simple, quick and so delicious.

• Rye Bread
• Pastrami
• Tomato slices
• Onions Slices
• Swiss cheese
• Mayonnaise
• Mustard

Spread mayonnaise and mustard on each side of bread. Layer with pastrami, then tomato slices, onions, then cheese, top with additional slice of bread. Place sandwich on a dry skillet over medium flame. Cook for 2-3 minutes per side or until golden brown and the cheese is melting. Enjoy!

Click here for a printable version of this recipe

Camping Cuisine - Breakfast Sandwiches

One of the best things about camping is drinking your morning coffee around the campfire and eating a tasty breakfast. I always seem to have a huge appetite while camping, maybe it's the fresh air, or all the activities and adventures we do, or maybe I just love food. I made breakfast sandwiches with scrambled eggs, mushrooms, onions and cheese one morning and they were so good. I served them with a hash brown patty (Trader Joe's), turkey sausage and turkey bacon. It was a filling and delicious breakfast that was quick and simple to make.

• 12 eggs, whisked thoroughly
• 6 oz of mushrooms, sliced
• 1/2 sweet yellow onion, diced
• 1 tsp olive oil
• English muffins
• Sea salt and fresh cracked pepper
• Cheddar cheese

Heat olive oil in a skillet over medium heat. Once the pan is hot, add mushrooms and onions and saute for about 5 minutes or until tender and golden brown. Add the egg mixture and slowly cook turning frequently. Once the eggs are cooked, remove from heat and add cheese and season with sea salt and fresh cracked pepper. Scoop eggs onto an English muffin and serve. Enjoy.

The beautiful outdoors

The Clackamas River

Click here for a printable version of this recipe

Camping Cuisine - Flank Steak with Caramelized Onions and Mushrooms alongside Asparagus and Tomatoes

Another great camping meal is flank steak and fresh vegetables. Steak is really easy to prepare ahead of time. I marinate the meat in a gallon size zip lock bag, it's easy to store in the cooler and the clean up is quick. Fresh vegetables are so delicious and easy to prepare while camping too. They don't need much - just a bit of salt and pepper. I served the asparagus and tomatoes alongside rice (topped with crunchy onions) and a flank steak served with sauteed mushrooms and onions. The meal was really good and hearty - perfect after a few games of bocce ball and baseball.

• Flank steak (click here for recipe)
• Button mushrooms, sliced
• 1 sweet yellow onion, sliced thinly
• 1 tsp olive oil
• Sea salt and fresh cracked pepper to taste
• Rice, prepared per instructions
• French's crunchy onions

I used my Carne Asada marinade for the flank steak. It's an amazing marinade that is very versatile and full of flavor!

Prepare rice per instructions. Heat olive oil in a skillet over medium heat and saute the onions and mushrooms until caramelized and golden brown; add garlic, sea salt and pepper then stir frequently for 45 seconds. Remove from heat and set aside. Meanwhile, grill flank steak to your liking, then set aside to rest for at least five minutes before slicing against the grain.

While the steak is resting, prepare the asparagus and tomatoes.

• 1 lbs asparagus spears, washed and trimmed of ends and cut into thirds
• 1 pint of cherry tomatoes, washed
• 1 tsp olive oil
• Sea salt and fresh cracked pepper to taste

Heat olive oil in a skillet over a medium flame, saute asparagus and tomatoes for 3-4 minutes or until tender. Season with sea salt and cracked pepper. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Camping Cuisine - Pasta Salad

We headed to the mountains this past weekend and spent four wonderful (rain free) days camping with our friends. I have gone camping my entire life and enjoy it immensely. I love everything about it... coming up with delicious camp food recipes, sleeping in my tent, watching my kids make s'mores and sitting by the fire. I also love camp cooking, yes, I said camp cooking. My wonderful in laws gave us a "camp kitchen" for Christmas two years ago and it is the GREATEST camping gadget - EVER (thank you Bud & Fran). It gives me all the work space I need plus a place to organize my food, spices and dishes.

My little outdoor kitchen

This pasta salad was really tasty! I served it with a chicken teriyaki burger and fresh cherries. It was a delicious dinner that the kids and adults enjoyed - it really hit the spot after a long day of playing outside. The pasta was light, fresh, easy to make and tasted so good. Not bad for camp food.

• Rotini (or pasta of choice), cooked per instructions
• Handful of cherry tomatoes, sliced in half
• 1 large cucumber, seeded & diced
• 1/4 sweet yellow onion, diced
• 1 orange bell pepper, diced
• Feta cheese
• Fran's Simple Vinaigrette (click here for recipe)
• Fresh basil, chopped
• Sea salt and fresh cracked pepper to taste

Cook pasta per instructions, drain and cool. Once the pasta has cooled, add the cherry tomato halves, cucumber, onion, bell pepper, feta cheese and basil then mix thoroughly. Slowly add the vinaigrette, salt and pepper. Taste and add more dressing as needed.

I served this salad with a Chicken Teriyaki Burger with Grilled Pineapple (click here for recipe) and it was an excellent combination.

Click here for a printable version of this recipe

Chicken with Biscuits

I was craving something comforting and tasty so I started looking through my cookbooks for inspiration. I saw a recipe for a chicken pot pie but decided to change it a bit. This was a really great dinner and a huge hit with my entire family - especially my daughter.

Filling:

• 1 1/2 cups of cooked chicken meat, diced (I used leftover meat from a roasted chicken)
• 1 tsp olive oil
• 6 oz of cremini or button mushrooms, sliced
• 1/2 sweet yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2-3 cloves of garlic, chopped finely
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen sweet corn, thawed
• 4-5 small red or yellow baby potatoes
• 4 1/2 cups of chicken stock
• 1 cup of milk (I used 1%)
• 6 tbsp flour
• Sea salt and fresh cracked pepper to taste

Preheat oven to 400 degrees. Spray a large 13 x 9 baking dish with cooking spray. In a small pot of water, boil potatoes for 5-7 minutes, remove from heat, drain and cool. Once cool, dice into small chunks. Heat olive oil in a large skillet over medium heat. Add the onion, mushrooms, carrots and celery and cook for 5 minutes or until slightly tender; add garlic and continue to cook, stirring frequently, for 45 seconds. Remove from heat and set aside. In a small bowl combine flour and milk, stirring with a whisk until thoroughly mixed (no lumps). Place chicken stock in a large pot over high heat, once boiling, slowly add the milk and flour mixture while whisking. Lower the heat to medium and cook for 3 minutes or until thickened. Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with salt and pepper.

Biscuits:

• 2 cups of flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/4 tsp garlic powder
• 1 cup of milk (I used 1%)
• 2 tbsp butter, melted

Combine flour, baking powder, salt, sugar and garlic powder until mixed thoroughly. Stir in milk and butter just until flour mixture is moistened. Makes 16 biscuits.

Pour the filling into the prepared baking dish and drop biscuit topping onto mixture to form 16 small biscuits. Bake at 400 degrees for 30 minutes or until golden brown.

Click here for a printable version of this recipe

Simply Roasted Tomatoes

We are big tomato fans in my house and I use them all the time in pasta, salads and sauces. I also love to roast them with different toppings to make the perfect side dish. This recipe is simple... tomatoes, salt, pepper and olive oil. It goes well with any meat or seafood and it's very easy to make. I love how sweet the tomatoes become once roasted. Not only do my husband and I love these but so do my kids.

• 2 large tomaotes (I use vine ripened)
• Sea salt
• Fresh cracked pepper
• Olive oil

Preheat the oven to 425 degrees. Cut tomatoes in half lengthwise. Drizzle each tomato half with a bit of olive oil, salt and pepper. Roast tomatoes on a baking sheet lined with tinfoil or wax paper for 40-45 minutes or until softened.

Click here for a printable version of this recipe

Orecchiette with Broccoli, Mushrooms and Roasted Garlic in a Light Lemon Butter Sauce

I was in the mood for a light and tasty vegetarian pasta dish for dinner. I decided to roast some garlic, caramelize a bit of onion and toast a few pine nuts to go with the steamed broccoli and orecchiette. It was a really good pasta that we all loved. It was full of flavor without being heavy and totally satisfied my pasta craving.

• Orecchiette, prepared per instructions
• 1 bulb of roasted garlic (click here for recipe), chopped
• 1 tsp olive oil, divided
• 1/2 sweet yellow onion, diced into big chunks
• 1/2 lb cremini mushrooms, sliced
• 1-2 tbsp pine nuts, toasted
• 1 cup of broccoli florets, steamed
• 1 tsp lemon zest
• Juice of one lemon
• 1-2 tbsp butter
• 1 tbsp basil, chopped
• Sea salt and fresh cracked pepper to taste

In a dry skillet over medium heat, toast pine nuts for 5 minutes or until golden brown. Remove from pan and set aside.

Heat 1/2 tsp of olive oil in the same skillet over medium heat. Add onion and saute until caramelized, about 20-25 minutes. Remove from heat and set aside. In the same skillet add the remaining 1/2 tsp of olive oil. Add mushrooms once the pan is really hot. Cook until golden brown, remove from heat and set aside. Cook the pasta per instructions; meanwhile steam broccoli florets until tender, remove from heat and set aside. Once the pasta is cooked, strain then return to pot. Add the butter, lemon juice, lemon zest, broccoli, caramelized onion, roasted garlic, mushrooms, toasted pine nuts, fresh basil, sea salt and fresh cracked pepper to taste; stir until mixed thoroughly and serve. Enjoy.

Click here for a printable version of this recipe

Chocolate Chip and Walnut Blondies

We had friends over for dinner and my daughter and I wanted to make a special dessert. Of course my (chocoholic) daughter wanted something with chocolate chips so we decided on blondies. These are very simple to make and so good. More importantly, it was a nice time spent with my sweet pea.

• 2 cups of flour
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 1/4 sticks of unsalted butter (10 tbsp)
• 2 cups of brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup of milk chocolate chips
• 1/2 cup of chopped walnuts

Preheat oven to 350 degrees. Butter and flour (or coat with cooking spray) a 9.5 x 13.5 x 2 inch baking pan. In a large bowl combine, flour, salt, baking soda, baking powder and mix thoroughly. Melt butter in a saucepan over medium low heat then remove from heat once butter is completely melted. Add brown sugar and vanilla and stir. Gradually pour butter mixture into flour mixture along with the eggs and mix thoroughly. Add chocolate chips and walnuts and combine. Pour batter in prepared pan and spread evenly. Bake blondies for 25-27 minutes. Cool blondies before slicing into squares. Enjoy!

Click here for a printable version of this recipe