I’m not sure how it got the name, but it is divine – eat the whole pan divine. A popular British treat, it tastes a lot like a Twix bar.
For the shortbread:
1/2 pound butter, softened
3/4 teaspoon salt
1/3 cup sugar
2 cups flour
1/2 cup plus 1-1/2 tablespoons cornstarch
For the caramel:
1/2 cup butter
1/2 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
For the chocolate:
1-1/4 cups semi sweet chocolate, melted
First, make the shortbread. Preheat the oven to 325 degrees. Generously grease a 9 x 9 baking pan with butter. In an electric bowl, combine the butter, salt, and sugar and whip on medium speed until the butter becomes fluffy and white – about 5 minutes. Turn the mixer to low and add the flour and cornstarch. Mix to incorporate. Pat the dough evenly into the pan. Bake for about 30 minutes, until the edges just begin to darken. The shortbread will remain white. Set aside to cool.
Next, make the caramel. In a saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk and bring to a boil, stirring constantly. Continue stirring and allow mixture to boil for another 5 minutes. Remove caramel from heat and stir vigorously for a few minutes. Pour over shortbread and allow to set up at room temperature for at least 30 minutes.
For the chocolate, simply place chocolate in a microwave-safe bowl. Heat for 45 seconds, then stir and continue to heat and stir at 20 second intervals until chocolate is completely melted. Pour chocolate over the caramel layer and spread evenly to cover. Chill to set the chocolate – about 30 minutes.
A Sears family favorite – fattening, fried, and delicious. Like most Mexican foods it goes wonderfully with refried beans, guacamole, and sour cream. Some day I will work on a modified version of this recipe which does not need to be fried, but until then I will enjoy the extra calories.
- 24 corn tortillas
- 3 Tbs margarine
- ½ c. flour
- 1 tsp salt
- 1 c. chicken broth
- 1 ½ c. diced chicken
- Cooking Oil
- 1 Tbs. parsley
- 1 Tbsp lemon juice
- 1 tsp grated onion
- Dash of paprika, nutmeg, and pepper
Dip tortillas in hot oil to soften and set aside. Melt butter and blend in flour and salt. Add broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion and other spices. Stir in chicken and let cool slightly. Place one spoonful of chicken mixture in center of each tortilla. Roll up tightly and secure with toothpick. Fry in oil until crispy and golden brown, about 2 min. From here place each cooked flauta on some paper towels (I usually line a casserole dish with them) until time to serve. If finished early you can keep the flautas in the oven at a low temperature to keep hot.
Delicious, but next time I would make biscuits to go along with this. The crust has always been my favorite part of Chicken Pot Pie and I couldn’t help but miss it.
Chicken Pot Pie Soup
- 1/4 cup flour
- 2 cups water
- 4 cups milk
- 1 celery stalk, chopped
- 1/2 medium chopped onion
- 2 chicken bouillons
- Ground pepper
- Dash of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced
- Baby Spinach, as much or little as you would like
Combine 1/2 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, chicken bullion, thyme, pepper, frozen vegetables and continue to boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken and spinach, and slowly whisk in the water and flour mixture, stirring well as it’s added. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve!
It’s been forever since I’ve added anything to the blog so I’m going to have a marathon of recipes today that I’ve been saving up. This one is a favorite at our house.
Broccoli Quinoa Casserole
- 1 can (10 oz) condensed Cream of chicken soup (You can also use mushroom or broccoli)
- 1/3 cup reduced fat mayonnaise
- 2 Tbs milk
- 1-1/4 cups shredded cheese (I used cheddar, but I’m sure you could try another kind)
- 1/2 tsp. sugar
- 1/4 tsp. black pepper
- Dash of nutmeg
- 2 cups cooked broccoli
- 1-1/2 cups cooked quinoa
- Parmesan cheese
Preheat oven to 350 degrees and thinly coat a shallow casserole dish, or individual ramekins, with cooking spray or shortening.
In a large bowl combine the first 7 ingredients until well mixed. Stir in the quinoa and broccoli.
Pour into prepared casserole/ramekin. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.
Viola! You can even add cooked shredded chicken to the pre-cooked mixture for a nice alteration.