#36 = 3/5 Complete

The "surprise" 4th of July dessert!

 M&Ms should really come in 4th of July colors - it was a long task to pick out all the red and blue ones!

M & M Blondies - Red, White & Blondie

Ingredients

• 1/2 C butter, melted
• 11/4 C sugar
• 3/4 C packed brown sugar
• 2 eggs
• 2 C flour
• 1/2 tsp salt
• 2 tsp vanilla
• 1 C M & M's, red and blue
• 1 C white chocolate chips

Instructions

• Preheat oven to 350
• Line a 9 x 13 pan with foil and then spray with baking spray.
• Combine butter and sugars. Beat until fluffy
• Add in eggs and vanilla
• Gradually add in flour and salt until blended.
• Mix in chips and M & Ms
• Spread batter into pan and bake for 20-25 minutes or until golden brown and a tooth pick comes out only slightly gooey.
• Cool and remove from pan by lifting up the foil. 
• If desired, top with melted white chocolate chips drizzle and patriotic sprinkles!

#36 = 2/5 Complete

#36. Do five pinterest recipes = 2/5 Complete

Ingredients

1	box Pillsbury refrigerated pie crusts, softened as directed on box
2½	cups light corn syrup
2½	cups packed brown sugar
½	cup butter, melted
4½	teaspoons vanilla
6	eggs, slightly beaten
2	cups coarsely chopped pecans
	Butter-flavor cooking spray
2	cups pecan halves
	Vanilla ice cream, if desired

Directions

Heat oven to 425°F. Grease 13×9- inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle; trim sides to fit baking dish. Place crust in dish.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.