Blondies, Blondie Cookies & Caramel frosting

All I have to say is....YUM!!!

Blondies

melt 2/3 cup butter, 2 cups brown sugar.
Mix with 2 eggs, 2tsp vanilla, add 2 cups flour, 1tsp baking powder, 1/4 tsp soda, 1 tps salt
Put in a 9x13. Bake at 350 degrees for 23- 25 min. Eat plain or put the Caramel Frosting from below on it.

caramel frosting
1/2 c butter
1 c brown sugar
1/4 cup milk
2 cups powdered sugar
melt butter and brown sugar over med heat. Stir and boil 2 min, remove from heat and stir in milk then cool until it is luke warm about 30 min. Gradually stir in powdered sugar and beat until it is spreadable if it is too stiff, add milk 1tsp at a time until desired consistency is reached.

It refrigerates well, and is YUMMY!

For Blondie Cookies, use your favorite Chocolate Chip Cookie recipe and instead of using white sugar; replace it with brown sugar. Make sure you also use the other brown sugar in the recipe as well. Mix and bake according to your recipe and then frost with Caramel Frosting.

Corndog Casserole

Okay, I'll be the first to admit that the name of this dish may be a little bit unappetizing. However it really was decent and QUICK....which we all know is important at times. And the kids liked it!

Ingredients:
2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided

Directions:

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Note: I didn't include the celery, it's not popular in our home.
Also, the recipe calls for A LOT of sage! Next time I will either cut the sage down a lot or not include it. The sage gave it a stuffing taste.
I also didn't do a whole pound and a half of hot dogs, I used 1 pound plus 3 leftover hot dogs I had thrown in the freezer. Stuart thinks it needed more hot dogs, but I thought it was fine the way it was.