Millionaire Shortbread

This recipe was stolen blatantly and adapted from the old people’s magazine, AARP.  A British concoction, these squares reflect on the complex of layers of life—the salty caramel  paired with  the sweetness of the chocolate.  I am so glad that we get the old people’s magazine (and we have been getting it for a while, since we turned 50, I think).  Anyway, these cookies are required a bit work, but not overwhelmingly so and are so WORTH it!

Shopping list:

• 2 cups all-purpose flour (it didn’t say to, but I sifted it)
• 1 pound butter (in 4 sticks)
• 1 ½  cups packed light-brown sugar, divided
• 1 teaspoon salt, divided
• 1 ½ teaspoons vanilla divided
• ¼  cup light corn syrup
• 1 14 ounce can sweetened condensed milk
• 12 ounce package of milk chocolate chips

Shortbread layer:

Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9” x 13” inch glass baking dish.

To make shortbread, measure the flour, ½ cup of the brown sugar, and ½ teaspoon of the salt into the bowl of a food processor.  Pulse until mixed.

Add 1 cup (two sticks) of the butter in chunks and pulse until roughly mixed.

Add ½ teaspoon of the vanilla.  Continue to process until the dough begins to for a ball.  Remove from the process and press evenly over the bottom of the pan.

Bake 20 minutes.  Turn dish so that it browns evenly.  Bake another 15 minutes.  Remove the dish and let cool.

Caramel Layer:

Melt the remaining 1 cup butter (2 sticks) over low heat.  Stir in the remaining 1 cup of brown sugar, the corn syrup, and the condensed milk.  Raise heat to medium-low.  Bring to boil, stirring constantly for 4 minutes.  Remove from the heat and stir in the remaining ½ teaspoon salt and 1 teaspoon vanilla.  Pour evenly over the shortbread.  Let cool.

Chocolate Layer:

Melt the chocolate chips in the microwave on high.  Stir after every minute until the chips are all melted.

Pour the chocolate over the caramel layer and spread evenly over it.  Let cool. Once the dish is somewhat cool, you might even refrigerate it to make them easier to handle until they are cut.  Cut and enjoy.

Nancy's Grilled Ham Asparagus Wraps

•  1 bunch tender young asparagus
• 2 Tablespoons olive oil
• ¼ teaspoon pepper
• 1 Tablespoon minced garlic
• ½ teaspoon salt
• 1 Tablespoon lemon juice
• ½ pound very thin sliced ham.
• 1 Tablespoon grated Parmesan cheese.

1. Cut woody ends off washed spears.
2. Put the spears in a ziplock bag.
3. Add olive oil, pepper, garlic, salt, and lemon juice. 
4. Close the bag and shake well, making sure that the spears are evenly coated.
5. Let spears marinate for several hours if possible. 
6. Put spears on a grill pan that has holes in them.
7. Grill 10 minutes or until browned.
8. Remove spears from grill with tongs and wrap each two spears with slices of ham.
9. Sprinkle with the Parmesan cheese.
10. Return to ham wrapped spears to grill and grill about 5 minutes more.

Serve and enjoy.

Nancy's Cowboy Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 16 ounce pork and beans
• ¾ cup Sweet Baby Ray’s or other barbecue sauce
• ¼ cup brown sugar
• 1 tube of Pillsbury Grand Buttermilk biscuits
• 8 oz. shredded taco cheese blend

1. Bake biscuits according to package instructions.
2. Stir and brown ground beef.
3. Add salt, onion powder, brown sugar, barbecue sauce, and pork and beans.
4. Stir mixture well.
5. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
6. Top with baked biscuits.
7. Top with cheese.
8. Bake at 350 degrees for 20 minutes.
9. Serve and enjoy.