tag:www.foodfanatic.com,2005:/authors/karly-campbell/rssKarly Campbell2016-06-17T08:00:30-04:00tag:www.foodfanatic.com,2005:Post/25022016-06-17T08:00:00-04:002023-12-26T17:55:38-05:00Peanut Butter & Jelly Lasagna<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/peanut-butter-and-jelly-lasagna-recipe/">Peanut Butter & Jelly Lasagna Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3.4 ounce box Instant Vanilla Pudding</li>
<li>2 cups Milk</li>
<li>1/2 cup Peanut Butter</li>
<li>8 ounce container Cool Whip</li>
<li>1/4 cup Strawberry Jelly</li>
<li>16 ounce package Nutter Butter Cookies</li>
<li>16 ounces Fresh Strawberries</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Add pudding mix to a medium bowl with the milk and whisk until just combined.</li>
<li>
Add peanut butter to a small bowl and microwave for 20 seconds to soften.</li>
<li>
Whisk softened peanut butter into pudding mixture until well combined and place in fridge for 10 minutes.</li>
<li>
While pudding sets, place Cool Whip in a medium mixing bowl.</li>
<li>
Soften jelly in the microwave for 20 seconds. Stir together jelly and Cool Whip until just combined, being careful not to deflate the Cool Whip by overmixing.</li>
<li>
Slice strawberries into thin slices.</li>
<li>
Place a single layer of Nutter Butters in the bottom of a 2-quart oval dish. Top with 1/2 of the Cool Whip mixture, followed by half of the pudding mixture and half of the strawberries. Repeat layers, ending with strawberries on top.</li>
<li>
If there are any remaining cookies, crush and sprinkle the crumbs over the top of the strawberries.</li>
<li>
Let set in fridge for 2 hours to allow the cookies to soften before serving.</li>
</ol>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/21122015-12-06T08:00:00-05:002023-10-08T11:49:46-04:00Buffalo Chicken Tater Tot Casserole<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/buffalo-chicken-tater-tot-casserole-recipe/">Buffalo Chicken Tater Tot Casserole Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 8 ounce package Cream Cheese</li>
<li>1/2 cup Frank's Red Hot Sauce</li>
<li>1 packet <a href="https://www.foodfanatic.com/recipes/cool-ranch-seasoning-recipe/">Ranch Seasoning</a>, Divided</li>
<li>1 1/2 cups Cooked Chicken, Diced</li>
<li>12 ounces Frozen Mixed Vegetables</li>
<li>1/4 cup Shredded Cheddar Cheese</li>
<li>1 pound package Frozen Tater Tots</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 425°F.</li>
<li>
Place a 12-inch cast iron skillet over medium heat. Add the cream cheese, hot sauce, and 2 tablespoons of the ranch seasoning to the skillet and stir until melted and combined.</li>
<li>
Remove from heat and stir in the chicken and vegetables. Stir to coat in the cream cheese mixture. Spread mixture evenly across the pan.</li>
<li>
Sprinkle with cheddar cheese.</li>
<li>
Top with a single layer of tater tots and sprinkle remaining ranch seasoning over the tots.</li>
<li>
Bake for 25 minutes or until tots are crispy. </li>
</ol>
</div>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/20622015-11-16T08:00:00-05:002023-12-26T20:06:47-05:00Parsnip Fries<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/parsnip-fries-recipe/">Parsnip Fries Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 pounds Parsnip</li>
<li>2 tablespoons Honey</li>
<li>1 tablespoon Olive Oil</li>
<li>1/2 teaspoon Rosemary</li>
<li>Salt and Pepper, To taste</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 450°F. Place the Silpat Entremet on a baking sheet.</li>
<li>
Peel and wash the parsnips. Slice into strips.</li>
<li>
Add the honey, olive oil, and rosemary to a small bowl. Stir to combine.</li>
<li>
Place the parsnips on the baking dish and drizzle the honey mixture over the top. Use your hands to toss the parsnips and coat them in the mixture.</li>
<li>
Bake for 8 minutes, stir, and continue baking until tender, about 7 more minutes.</li>
<li>
Remove from oven and sprinkle with salt and pepper. Serve hot.</li>
</ol>
</div>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/20652015-11-16T08:00:00-05:002020-03-03T10:00:17-05:00Silpat Entremet Baking Pan Review<div class="thumbnail" style="max-width:500px;margin:0 auto 10px;text-align:center;">
<a href="https://www.foodfanatic.com/products/silpat-entremet-baking-pan/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--KqrYA3QC--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1447626480/product/silpat-entremet-baking-pan.jpg" data-pin-description="The Silpat Entrement Baking Pan is the ideal solution for making gorgeous layered cakes, savory casseroles, and more. The nonstick surface means you can use it again and again in a single day." data-pin-url="https://www.foodfanatic.com/products/silpat-entremet-baking-pan/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--duitBnnN--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1447626480/product/silpat-entremet-baking-pan.jpg" class="lazyload" alt="Silpat Entremet Baking Pan"></div></a>
</div>
<p class="normal">
The Silpat Entremet is a flexible, silicone baking pan that helps make clean up a breeze. The baking pan is non-stick and you don’t need to use any oils or sprays to keep things from sticking.</p>
<p class="normal">
It works for both sweet and savory dishes - from cakes to casseroles to roasting vegetables.</p>
<p class="normal">
The Silpat Entremet is 10x13 3/4 inches and fits perfectly on a 10x13 sheet pan. The edges are about the same height as most cookie sheets - around 1 inch. You are required to place the baking dish on another pan as it’s not sturdy enough on it’s own.</p>
<div class="thumbnail" style="max-width:630px;margin:0 auto 10px;text-align:center;">
<a href="https://www.foodfanatic.com/gallery/parsnip-fries-picture/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--IjcnxSWx--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1447541637/parsnip-fries-picture.jpg" data-pin-description="Parsnip Fries are so easy, you'll make them all the time. Guaranteed!" data-pin-url="https://www.foodfanatic.com/2015/11/silpat-entremet-baking-pan-review/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--YniPK2rt--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1447541637/parsnip-fries-picture.jpg" class="lazyload" alt="Parsnip Fries Picture"></div></a>
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<p class="normal">
The baking dish can be used up to 500°F. It wipes clean with a damp rag. The product is not dishwasher safe and must be stored flat, making it a bit tricky to store as it really is best to store it flat rather than upright like you would a cookie sheet.</p>
<p class="normal">
All in all, it really does make clean up simple and fast. I used it to roast vegetables and it just wiped right up. Nothing leaked out of the edges and stuck to my pan, like it does when I roast things on foil. </p>
<p>
<strong>Pros:</strong></p>
<ul>
<li>
Easy to clean</li>
<li>
Naturally non-stick, no need to add extra oil</li>
<li>
Works for a variety of dishes</li>
</ul>
<p>
<strong>Cons:</strong></p>
<ul>
<li>
Must be stored flat</li>
</ul>
<div style="max-width:400px;margin:0 auto 10px;text-align:center;" class="thumbnail">
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<p><em><h2>Planning a dinner party and need some inspiration?</h2></em></p>
<p>How about looking for a new slow cooker dinner idea?</p>
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<p><em><strong>We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!</strong></em></p>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/19562015-09-21T14:00:00-04:002021-05-13T15:04:53-04:00Biscoff Blondies<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Biscoff Blondies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/biscoff-blondies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/biscoff-blondies-recipe/">Biscoff Blondies Recipe</a></h2>
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<div class="bottom">
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Butter</li>
<li>1 cup Biscoff Spread, divided</li>
<li>3/4 cup Brown Sugar</li>
<li>1 Egg</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1 cup All-Purpose Flour</li>
<li>1/8 teaspoon Salt</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F.</li>
<li>
Add the butter and 1/3 cup of Biscoff to a sauce pan set over low heat and melt together.</li>
<li>
Once melted, stir in the brown sugar. Let cool for 5 minutes before adding the egg and vanilla. Stir to combine.</li>
<li>
Stir in the flour and salt.</li>
<li>
Spread into a greased 8x8 baking dish and bake for 20-25 minutes or until the center is just set.</li>
<li>
Remove from the oven and spread with the remaining 2/3 cup of Biscoff. Let cool completely before cutting into small squares. </li>
</ol>
</div>
</div>
<span class="hidden-print">
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<div class="caption">Le Creuset Heritage 3 Quart Square Dish</div>
</a>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/18842015-08-17T14:00:00-04:002023-04-01T14:15:59-04:00Chicken Noodle Casserole<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Chicken Noodle Casserole Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/chicken-noodle-casserole-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/chicken-noodle-casserole-recipe/">Chicken Noodle Casserole Recipe</a></h2>
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<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>16 ounces Egg Noodles</li>
<li>1/2 Onion</li>
<li>1 clove Garlic</li>
<li>2 tablespoons Butter</li>
<li>2 cups Cooked Chicken, Diced</li>
<li>1 10.75 ounce can Cream of Celery Soup</li>
<li>1 cup Sour Cream</li>
<li>12 ounces Frozen Peas and Carrots, Thawed</li>
<li>2 teaspoons Spicy Brown Mustard</li>
<li>2 teaspoons Salt</li>
<li>1 teaspoon Ground Black Pepper</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F.</li>
<li>
Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and set aside.</li>
<li>
While the noodles are cooking, dice the onion and garlic.</li>
<li>
Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and cook an additional minute.</li>
<li>
Add the onion and garlic to a large bowl with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.</li>
<li>
Stir the cooked egg noodles into the creamed mixture and stir to coat.</li>
<li>
Spoon into a 9x13 baking dish. Bake for 15 minutes or until heated through. </li>
</ol>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/18012015-07-10T14:00:00-04:002024-03-15T10:06:01-04:00Raspberry Biscoff Crumb Bars
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Raspberry Biscoff Crumb Bars Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/raspberry-biscoff-crumb-bars-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/raspberry-biscoff-crumb-bars-recipe/">Raspberry Biscoff Crumb Bars Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 sticks Unsalted Butter, Room temperature</li>
<li>1/2 cup Granulated Sugar</li>
<li>1/4 teaspoon Salt</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>2 1/4 cups All-Purpose Flour</li>
<li>1 jar Biscoff Spread</li>
<li>1 pint Fresh Raspberries</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F and line a 9x9 baking dish with parchment paper.</li>
<li>
In the bowl of a stand mixer beat together the butter, sugar, and salt on medium speed until creamy using the paddle attachment. Beat in the vanilla.</li>
<li>
Turn the mixer to low and slowly add the flour, beating just until the dough becomes smooth and the flour is incorporated.</li>
<li>
Press half of the dough in the prepared baking dish. Press the dough evenly to form the bottom layer.</li>
<li>
Spread the Biscoff over the dough. Sprinkle the top with raspberries.</li>
<li>
Use your hands to make the crumbs for the top crust, pressing the dough to hold it together into small chunks. Sprinkle over the raspberries to form the top crust.</li>
<li>
Bake for 30 minutes or until lightly browned on top.</li>
</ol>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/16272015-04-16T08:00:00-04:002024-03-22T01:32:17-04:00Dark Chocolate Ritz Bars<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Dark Chocolate Ritz Bars Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/dark-chocolate-ritz-bars-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/dark-chocolate-ritz-bars-recipe/">Dark Chocolate Ritz Bars Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 cups Ritz Crackers, crushed</li>
<li>1 14 ounce can Sweetened Condensed Milk</li>
<li>11 ounces Dark Chocolate Chips</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Spray an 8x8 baking dish with non-stick cooking spray.</li>
<li>
Add the crackers to the bowl of a food processor and pulse until you have fine crumbs.</li>
<li>
Add the cracker crumbs and sweetened condensed milk to a medium bowl. Add 1/2 of the chocolate chips to the mixture and stir to combine.</li>
<li>
Press into the prepared pan.</li>
<li>
Bake for 10 minutes. Remove from the oven and immediately sprinkle the remaining chocolate chips over the top. Let sit for 5 minutes to melt and then spread the chocolate evenly over the top with an off-set spatula.</li>
<li>
Cool completely before cutting into 16 small pieces. </li>
</ol>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/15392015-03-04T08:00:00-05:002023-12-16T15:03:31-05:00Gnocchi Casserole<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Gnocchi Casserole Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/gnocchi-casserole-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/gnocchi-casserole-recipe/">Gnocchi Casserole Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 pound Ground Beef</li>
<li>1/2 pound Ground Pork</li>
<li>1 Onion, Diced</li>
<li>2 cloves Garlic, Minced</li>
<li>1 28 ounce can Crushed Tomatoes</li>
<li>2 tablespoons Italian Seasoning</li>
<li>1 tablespoon Tomato Paste</li>
<li>1 16 ounce package Potato Gnocchi</li>
<li>6 slices Fresh Mozzarella</li>
<li>1/2 teaspoon Dried Parsley</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F.</li>
<li>
Brown the beef and pork together in a deep skillet over medium heat. When the meat is nearly cooked through, add the onion to the pan and continue cooking until translucent.</li>
<li>
Add the garlic and cook for 1 minute.</li>
<li>
Stir in the tomatoes, Italian seasoning, and tomato paste. Cook for 15 minutes over medium-low heat, stirring often.</li>
<li>
While the sauce is cooking, bring a large pot of water to a boil and cook the gnocchi according to package instructions. Drain and add to the pot of sauce. Gently toss to coat.</li>
<li>
Transfer to a 1 1/2 quart baking dish and top with the mozzarella slices and parsley.</li>
<li>
Bake for 10 minutes.</li>
<li>
Serve immediately. </li>
</ol>
</div>
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Karly Campbelltag:www.foodfanatic.com,2005:Post/15292015-02-25T14:00:00-05:002023-02-21T19:24:19-05:00Brown Butter Raspberry Pie Blondies
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Brown Butter Raspberry Pie Blondies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/brown-butter-raspberry-pie-blondies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/brown-butter-raspberry-pie-blondies-recipe/">Brown Butter Raspberry Pie Blondies Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Butter</li>
<li>1 cup Brown Sugar, Packed</li>
<li>1 Egg</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1 cup All-Purpose Flour</li>
<li>2/3 cup Raspberry Pie Filling</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Spray an 8x8 baking dish with non-stick cooking spray.</li>
<li>
Melt the butter in a small saucepan over medium heat. Whisk constantly until butter turns a deep golden brown, about 5 minutes.</li>
<li>
Pour the butter into a mixing bowl. Stir in the brown sugar until well combined.</li>
<li>
Stir in the egg and vanilla and mix well.</li>
<li>
Stir in the flour.</li>
<li>
Spread the batter into the prepared baking dish.</li>
<li>
Spoon the pie filling over the batter and use a butter knife to swirl it throughout the batter.</li>
<li>
Bake for 25 minutes or until a knife inserted near the center comes out mostly clean.</li>
<li>
Cool completely before cutting into squares. </li>
</ol>
</div>
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Karly Campbell