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| Apple Toffee Blonde Brownies |
First let me tell you about my chili experience. I think of myself as a pretty good chili maker, my kids have finally gotten old enough that I can actually put the good stuff such as tomatoes, onions and peppers in and they don't have to be disguised and pureed. But I found a challenge this week. At my place of employment we commonly have meals catered in for different events and Friday was one of them. We frequently use a local mexican restaurant by the name of the
Anchor Inn. Well some things are easy to guesstimate like tacos or enchiladas, but one thing that they never get right is rice and beans. Especially the beans, seems people never eat alot of beans, maybe because when they are sitting in those two gallon metal pans, they just don't seem very appetizing, and also because, hey, right down the row there are SOPILLAS!!! OLE AMIGO! anyway, so needless to say there are always alot left over. I saw the nearly full pan and thought there has to be something I can make with these but the only thing I could come up with was chili. So I brought this 5 lb pan of refried bean home and set to work.
I started with about 2/3 thirds of the beans, based solely on what my crock pot could hold - which by the way, I dropped and cracked when cleaning it afterwards, grrrr). I filled my humongo crock pot up about 2/3 of the way with refried beans, added hamburger, some
rotel tomatoes, big can of tomato sauce, some onions, a couple more cans of different beans with jalepenos, a package of seasoning and crossed my fingers. AND GUESS WHAT!? It was good, but I needed a couple more opinions so my son was home from college and we invited a couple of friends over and the consensus was all thumbs up. Who would've guessed it?
Well I couldn't exactly serve just chili so I tried another new recipe, (my friends really don't mind being guinea pigs), Apple Toffee Blonde Brownies. Like I've said before I am not a big fruit fan, but I really liked this. I think next time I will use the suggested 8x10 pan though as they seemed a little too thick to get completely done in the very middle of the pan. It reminded me of a gooey apple crisp. My friends brought Blue Bell Vanilla ice cream and we were all fat and happy.
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| Bake 30 minutes @ 350 |
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| Cool Completely |
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| Add Frosting |
*Original recipe
here from Cookies and Cups
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