White Chocolate Peanut Butter Blondies

ok, something is going on with my blogger template today that i can only write in lower case! i cannot figure it out. but that's not going to stop me from sharing this great recipe with you...

i have been on a bit of a blondie kick lately, and it all started with these bars. and it's also why my pants are so tight, let's be real. after these, i went back to a tried and true recipe - cookie butter blondies (so good!!!!) - and then i also made salted caramel blondies (to be posted soon). 

i've probably said it before, but i prefer making bars over cookies, and blondies are just perfect for being able to have all kinds of fun stir ins and combinations. i really loved this version with both white chocolate chips and peanut butter chips. and i especially loved that it all comes together in a large saucepan. so few dishes to wash! 

Let's celebrate that it's over 32 degrees here today with a pan of blondies! they're perfect with a tall glass of milk or a cup of coffee. (and let's hope that my capitalization issue solves itself soon - ha!)

White chocolate peanut butter blondies

1/2 cup butter, melted
1/2 cup creamy peanut butter
1 3/4 cups brown sugar
2 eggs
1/2 tsp. salt 
2 cups flour
1 tsp. baking powder
1 1/2 cups white chocolate chips
1 cup peanut butter chips

Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the peanut butter and brown sugar; whisk well to combine.

Whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in the white chocolate chips and peanut butter chips.

Spread the mixture evenly in a greased 9x13 pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired. 

Bake at 350 for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they're light brown on the edges and top. 
Cool completely before cutting.

Sugar 'n' Spice Pork Chops {Instant Pot}

I have found so many reasons to love my Instant Pot and pork chops is one. I became a "pork chop in the Instant Pot devotee" (you didn't know that was a thing?) after making the Pork Chops in Mushroom Gravy, which turn out absolutely fabulous in this magic appliance.

So I knew there had to be additional ways to cook chops, and I loved the list of spices when I saw this recipe. These chops turn out super flavorful, and again, don't dry out like they tend to do on the stove or in the oven. (At least that is my experience. If you can make wonderfully tender pork chops in the oven, hooray for you!)

(Do you love the charger cord in the background? Keepin' it real.)

These pork chops get coated with the brown sugar and spice mixture, and then get browned in the IP before settling in for a long winter's nap in a delicious brothy mixture. I served these with the fabulous Muffin Tin Potatoes Gratin Dauphinois and roasted asparagus. 

Enjoy!

Sugar 'n' Spice Pork Chops

2 boneless pork chops, about 1" thick
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp. onion powder
1 Tbsp. butter
1 cup chicken broth
1/2 Tbsp. Worcestershire sauce
1 tsp. Liquid Smoke

In a small bowl, mix together the brown sugar, salt, pepper, paprika, and onion powder. Rub this spice mixture over both sides of both pork chops.

Set your Instant Pot to saute, and melt the butter. Brown the pork chops on each side, about 1-2 minutes per side. Remove the pork chops to a plate and cancel the saute.

Add the chicken broth to the pot and stir well to deglaze. Add the Worcestershire sauce and the Liquid Smoke and stir well, then place pork chops in the liquid.

Place the lid on the pot, set to seal, and set the manual pressure cook to 7 minutes. After the 6 minutes, allow a 10 minute natural release. Let the pork chops rest about 5 minutes before serving.

Recipe Source: Recipe Teacher

Cranberry-Jalapeno Cream Cheese Dip

Sunday is the "big game" and whether or not your team is playing, fun and delicious and interesting snacks are definitely required. Although this dip is really festive at Christmas time (hello, vibrant color!), it is never too late to make it. And you may have a bag or two of cranberries languishing in your freezer, which would give you the perfect excuse. (Or am I the only one that ever has anything languishing in the freezer?)

I adore that pepper jelly and cream cheese appetizer that you eat on Ritz crackers, so when I saw this recipe over at Mel's, I knew I would want to try it. IT IS SPECTACULAR. I made this for New Year's Eve, and it disappeared so quickly!  The leftovers also hold for a few days, which is not the case with all dips.

We ate this on wheat thins, but the cracker choice is really secondary. What will shine here is the fantastic combination of the sweet cranberries and the slightly spicy, or kicky, jalapeno/lime/cumin/onion combo. 

Fair warning: this is very addicting. So if you eat the whole thing during the very long football game/commercial extravaganza coming up on Sunday, I will not judge you one bit. Not one.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.

Cranberry-Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp. cumin
2 Tbsp. lime juice
1/4 tsp. salt
2 - 8 ounce packages cream cheese, softened (low fat is ok)

Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.

Refrigerate for up to an hour before serving. Serve with crackers.