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.

Nancy's Turkey Pot Pie

• ¼ cup all-purpose flour
•  2 teaspoons onion powder
• 1/2 teaspoon ground black pepper
• 1 cup of cubed cooked turkey
• 1/4 cup butter
• 2 teaspoons dried parsley
• 4 cups cold water
• 2 Tablespoons chicken bouillon powder
• 2 medium potatoes, peeled and diced
• 1 15 oz. can peas and carrots
• 2 refrigerated pie crusts
• Egg white

1. Cut one of the pie crusts in half and press bottom half of pie into dishes.   I am using apple bakers, so the dough is pressed rather irregularly.  But you could use any oven proof dish.
2. Dock with a fork and bake for 10 minutes at 425 degrees.
3. Remove from the oven and set aside.
4. Meanwhile, microwave 2 medium potatoes for 6 minutes.  Be sure to poke holes in them so they don’t explode in the microwave. Let sit in the oven 2 minutes.
5. Drain one 15 ounce  can of peas and carrots.

1. Melt butter in saucepan. 
2. Add onion powder to butter and stir.
3. Add pepper and flour and stir.
4. Stir in the bouillon powder and water gradually.
5. Add parsley flakes.
6. Stir until thickened.
7. Peel and dice the potatoes.
8. In a mixing bowl, mix potatoes with the drained can of peas and carrots

1. Add the sauce and stir.
2. Pour into the baked pie shells.
3. Cut the other unbaked pie crust in half and form over the top of the pot pie.  This will be very rustic looking because I used apple bakers.

1. Brush with egg white.
2. Dock with fork.
3. Bake on a cookie pizza pan or cookie sheet at 425 degrees for about 50 minutes.  You may have to cover the edges with foil so to prevent the crust from burning.
4. Serve and enjoy.

Honey Mustard Bacon and Provolone Sandwiches

For 2 sandwiches:

• 8 slices bacon
• 4 slices 12 grain bread
• non-stick cooking spray
• 4 slices provolone
• 2 slices red onion, chopped
• 1 teaspoon mustard
• 2 teaspoons honey
• 2 teaspoons Hellman's Light Mayonnaise
• Dash pepper

1. In microwave, cook 8 slices of bacon for each sandwich on paper towels.  
2. Spray both sides of 12 grain bread with non stick spray and toast both sides on foil under broiler.
3. Place a slice of provolone on each bread slice, chopped a couple of slices of red onion and sprinkle on the cheese.  Brown under the broiler.

1. Make honey mustard sauce by mixing 1 teaspoon mustard, 2 teaspoons of honey, and two teaspoons of Hellman's light mayonnaise.  
2. Sprinkle with a dash a pepper.
3. Spread honey mustard mixture over the on each piece of bread.

1. Assemble sandwich by putting bacon on one side and sliced grape tomatoes on the other.  You could also add lettuce, but I didn't have any.  No time to go to the store before the game.

1. Assemble sandwich halves, cut and Assemble enjoy!  

Nancy's No Fear Turkey

• 23 lb. turkey
• 1 lb. container of salt
• 1 cup sugar
• enough cold water to fill sink
• 1 stick butter
• ½ small container of poultry seasoning
• ½ teaspoon of pepper
• large roll of aluminum foil
• a rectangular roaster that has a v-rack..
• a cooler or sink suitable sized to hold turkey for brining

To make a really good turkey, there are several things that are necessary.  First of all start with a big bird.  They provide the most white breast meat and also the most tender meat.  It is not necessary, nor even desirable to buy a pre-basted turkey and in fact, if you do so, this brining process would make it too salty.  Using this method, frequent basting is not necessary. 

For an evening dinner. start process about 24 hours before dinner time.

Sanitize cooler or sink and surrounding area by washing out with antibacterial dish soap, including the sink stopper on both sides.

Then douse a paper towel with rubbing alcohol and wipe down cooler or sink.

Rinse with water, using sprayer.

1. Start thawing turkey in the plastic wrap in which it was sold.
2. Place stopper and turkey in cooler or sink.  Run enough cold water to cover turkey.
3. Several hours later, drain cooler or sink and remove turkey from its wrapper.  Remove inner items (giblets and neck) by running as much water over them that is necessary in order to loosen them for removal.    We do not use these items in our family, but if you do, now store them in the fridge until you are ready to do what you normally do with them.  For people like me, we just discard them.
4. Once turkey is free of these items, rinse out cooler sink and replace the stopper.

Brining the turkey:

1. Now place turkey in cooler or sink and fill with cold water.
2. Add a 1 pound container of table salt and a cup of sugar.  This sugar will not turn the bird sweet.   It only serves as a browning agent.  Stir this mixture around the turkey.  This brining process will help the turkey maintain its moisture and really is a necessary part to make a really good turkey.  Continue to add ice to it as necessary so that the turkey doesn’t  become room temperature.  It is better if the turkey is not completely thawed rather than completely thawed.  You can set an alarm to get up and add ice to it several times during the night.  Cover with aluminum foil to help retain coldness in sink.
3. Continue this cold water bath until about 9:30 the next morning.  Prepare bird for oven

Do Not Stuff:

1. Drain water from around and inside the turkey.
2. Do not stuff the cavity with stuffing.  This allows more heat to quickly penetrate the inner cavity and will promote more even cooking of the bird.  Some authorities say that stuffing the inner cavity is somewhat dangerous, and I know many people have done it for years with no ill effects, but I am not willing to take a chance.

Preparing the bird:

1. Rub inner cavity of bird with butter.  Rub outside of bird all over with butter.  It is important that the butter be solid and not melted to start.  The solid state of the cold butter will enhance the browning ability of the bird.
2. Then rub poultry season all over the bird, inside and out.
3. Sprinkle pepper all over the outside of the bird.
4. Spray roasting pan and rack with non stick cooking spray.
5. Place bird on a V-rack in the roasting pan.
6. Tuck wings back into legs so that it fits compactly into the bird.

Readying the oven:

1. Move lower oven rack to bottom of oven.  Remove top rack to make room for the height of the bird.
2. This step seems unlikely to some people, but it works.  Turn oven to 500 degrees.
3. Do not use a meat thermometer at this point.  It will melt it.

Browning the bird:

1. Place turkey in roaster in oven uncovered.  This process will promote more even browning and sealing in the moisture.
2. Set timer for 25 minutes. While you are waiting for the turkey to brown, it is a good time to sanitize your cooler or sink again.
3. Remove roaster from oven.

Slow Roasting Phase:

1. Place a doubled  triangle of folded foil over the breast area.

1. Then cover with a large tent of foil over the roaster.
2. Turn oven down to 325 degrees.
3. Roast for about 6 hours.  Check with meat thermometer in the breast.  Be sure to stick the thermometer down all the way.  It should reach 160 degrees internal temperature.
4. When done, remove from oven and let rest on counter on the roasting rack while rest of dinner finishes cooking.  Leave the foil cover on to retain heat and moisture.
5. About an hour later carve the turkey and place on serving platter.
6. You can use the drippings on the bottom of the pan to make gravy if you wish. 

Nancy's Rainbow Tossed Pasta Salad

Ingredients:

• (1-pound) package CREAMETTE RAINBOW TWIRLS
• about 20 grape tomatoes,
• ½ cup diced orange pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 diced cucumber (leave skin on)
• ½ cup dice orange bell pepper
• 1 can whole pitted black olives sliced in half
• ½ cup chopped red onion, soaked in cold water, then drained and patted dry

Dressing:

• 1 cup olive oil
• 4 tablespoons vinegar
• 2 teaspoon seasoned salt
• 1/2 teaspoon coarse ground pepper
• 1/2 teaspoon paprika
• ½ cup Olive Garden dressing

Prepare CREAMETTE RAINBOW TWIRLS according to package directions. Drain. Add tomatoes, peppers, cucumber, ripe olives, celery and onion. Blend olive oil, vinegar, seasoned salt, pepper, paprika, and Olive Garden dressing . Toss dressing with salad mixture. Cover and chill. Before serving toss gently.