\t\t\t\tThanks to Debbie for hosting at her home, way back on October 8, 2015, \u00a0and baking with us. \u00a0I believe we talked over her and didn’t hear all of her prep tips. \u00a0She was more than happy to share the recipes with us, though!<\/p>\n
Granola<\/u><\/strong><\/p>\n Preheat oven to 300. Line cookie sheets with parchment paper. Mix oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, olive oil and maple syrup over low heat stirring until sugar dissolves. Pour over oat mixture and stir till coated evenly. Spread onto baking sheets and bake 20 – 25 min until lightly golden and dry – stirring often. Remove from oven and stir in cherries. Let cool. Store in an airtight container for one week or freeze for up to one month.<\/p>\n \u00a0<\/strong><\/p>\n Indigo Grill Corn Pudding<\/u><\/strong><\/p>\n Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees. In a large bowl, combine corn-bread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.\u00a0 In another bowl, thoroughly combine cheese, sour cream, mayonnaise and onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.<\/p>\n \u00a0<\/strong><\/p>\n Blondies<\/u><\/p>\n Whisk flour baking powder and salt together.\u00a0 Whisk together butter and brown sugar.\u00a0 Add eggs and vanilla fold in dry ingredients until just combined.\u00a0 Mix in nuts and chocolate chips.\u00a0 Bake at 350 for 22 – 25 min. 9 x 13 greased foil lined pan.<\/p>\n <\/p>\n Brownies<\/u><\/strong> Microwave in a big bowl for 2 minutes. Stir till completely melted. 2 cups sugar Line a 9×9 pan with tin foil letting it extend over the sides to form handles. Grease the foil. Thanks to Debbie for hosting at her home, way back on October 8, 2015, \u00a0and baking with us. \u00a0I believe…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,8],"tags":[16,24],"class_list":["post-192","post","type-post","status-publish","format-standard","hentry","category-ggg","category-san-diego-2","tag-baking","tag-debbie-mulcahy"],"_links":{"self":[{"href":"http:\/\/global-gals.com\/index.php?rest_route=\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/global-gals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/global-gals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/global-gals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/global-gals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=192"}],"version-history":[{"count":0,"href":"http:\/\/global-gals.com\/index.php?rest_route=\/wp\/v2\/posts\/192\/revisions"}],"wp:attachment":[{"href":"http:\/\/global-gals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/global-gals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/global-gals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n\n
\n 2 3\/4 cup rolled oats<\/td>\n 1\/2 cup packed light brown sugar<\/td>\n<\/tr>\n \n 1 cup unsweetened coconut<\/td>\n 1\/3 cup maple syrup<\/td>\n<\/tr>\n \n 1 cup unsalted pistachios<\/td>\n 1\/3 cup extra virgin olive oil<\/td>\n<\/tr>\n \n 1\/3 cup unsalted pepitas<\/td>\n 3\/4 cup dried sour cherries<\/td>\n<\/tr>\n \n 1 T kosher salt or 1 \u00bc tsp fine salt<\/td>\n \u00a0<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n 1 package Jiffy corn-bread mix<\/td>\n 1 cup grated cheddar cheese<\/td>\n<\/tr>\n \n \u00bc cup plus 1\u00bd tablespoons milk<\/td>\n \u00bd cup sour cream<\/td>\n<\/tr>\n \n \u00bc cup butter, melted<\/td>\n \u00bd cup mayonnaise<\/td>\n<\/tr>\n \n 1 tablespoon Tabasco sauce<\/td>\n 1 white onion, thinly sliced<\/td>\n<\/tr>\n \n 1 cup creamed corn<\/td>\n \u00a0<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n 1 1\/2 cup flour<\/td>\n 2 large eggs lightly beaten<\/td>\n<\/tr>\n \n 1 tsp baking powder<\/td>\n 4 tsp vanilla<\/td>\n<\/tr>\n \n 1\/2 tsp salt<\/td>\n 6 oz chocolate chips<\/td>\n<\/tr>\n \n 1 1\/2 sticks butter melted<\/td>\n 1 cup toasted nuts<\/td>\n<\/tr>\n \n 1 1\/2 cup light brown sugar<\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n4 oz unsweetened chocolate
\n2 sticks butter<\/p>\n
\nStir in the following:<\/p>\n
\n3 eggs
\n1 tsp vanilla
\n1 cup chopped nuts
\n1 cup flour<\/p>\n
\nSpread batter in pan and bake at 350 for 45-50 minutes.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"