Josephine's Shortbread Bars

For the Shortbread layer:
2 c flour
2 sticks butter, room temperature
1/2 c sugar

For the Caramel layer:
2 sticks butter
1 c sugar
2 14 oz. cans sweetened condensed milk

For the chocolate layer:
8 oz. semisweet chocolate chips
1 stick butter
Coarse sea salt/kosher salt, for sprinkling


Shortbread layer: Preheat oven to 325.  Line a 9 X 13 backing pan with parchment paper.  Put the butter and sugar in a mixing bowl and beat until well blended.  Add the flour and mix until just combined.  Press into the baking pan and bake until golden, about 15-18 minutes.

Caramel layer: Melt the butter in a large pan over low/med heat.  Add the condensed milk and sugar and increase the heat to med/high whisking until it comes to a boil.  Lower the heat to a simmer and whisk constantly until turns to an amber color and thickens and the bubbles are gooey.  This may take a little time-- and your arm will get tired but it's totally worth it!  Pour over the shortbread layer, cover, and refrigerate until completely cool.

Chocolate layer: Melt butter and chocolate together in a pan over low heat stirring constantly.  Once it is smooth and liquidy, spread over the top of the caramel layer.  Sprinkle the salt over the top of the chocolate (use more than you might think!) before covering again and putting it back in the refrigerator.  Once it is completely cool, cut into squares and try not to eat too much at once!


From Josephine Andersen

Garlic Butter Roasted Carrots

2 lbs carrots, diagonally cut into about 2- to 3-inch pieces
5 tbs butter
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
chopped fresh parsley, optional

Preheat oven to 425.  Grease a baking sheet and set aside.  Cut up carrots and set aside.  Melt butter over medium heat, then add garlic and cook for 3 minutes, stirring very frequently so garlic doesn't burn.  Toss the carrots with the garlic butter (this can be done in the baking dish), arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.  Season to taste and serve.


From Diethood

Carne Asada Fries

Marinade:
1.5-2 lbs flank steak
1/3 c vinegar
1/2 c olive oil
1/2 c soy sauce
2 limes juiced
4 garlic cloves, minced
1 tsp salt
2 tsp black pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1.5 tsp oregano
1 tsp paprika

32 oz. oven fries
sour cream
guacamole
grated cheddar cheese

Pico de gallo:
3-4 tomatoes (I like campari tomatoes)
1/4 c finely chopped onion
1 lime, juiced
2 tbs finely chopped cilantro


Marinate meat 6+ hours (overnight is best).
Prepare fries according to package directions.
Grill steak to desired doneness and then let rest for 5-10 minutes before slicing.  Layer meat, cheese, sour cream, guacamole and pico de gallo over fries and enjoy!

From DamnDelicious

Crispy Cheese and Bacon Potatoes

1/2 lb bacon
3 extra large russet potatoes, peeled and chopped
1 tsp kosher salt
3/4 tsp pepper
1 1/2 c shredded cheddar cheese (or Mexican blend)
3 green onions, sliced thin

Cook bacon in oven: spread across a large rimmed baking sheet and place in a COLD oven.  Set temperature to 400 and turn oven on.  Check after 16 minutes, and then every minute until bacon is crispy enough. 

Chop and peel potatoes while bacon is cooking.  Transfer bacon to a paper towel lined plate.  Put potatoes on tray and toss in bacon fat.  Sprinkle with salt and pepper.  Spread in a single line and bake for 20 minutes, stir well and bake an additional 20 minutes.  Stir again, bake another 15 minutes.

Chop bacon into small pieces.  Remove potatoes from the oven and stir and sprinkle with bacon and cheese.  Return tray to oven for 2-3 more minutes, until cheese has melted.  Top with sliced green onions and serve.


From Barefeet In The Kitchen

Asian Steak Bites

1 3/4 lb flank steak
1/4 c soy sauce
2 tbs honey
1 tbs chili paste (or sauce?  Is there a difference?)
1-2 tbs olive oil

Slice the steak across the grain into strips 1/2 inch wide.  Cut each strip into bite-size pieces, approximately 1/2 in - 3/4 in in size.  Place the beef chunks in a medium size bowl.  Stir together the soy sauce, honey, and chili paste in a small bowl and pour over the beef, stirring to coat well.  Let meat marinate 20-30 minutes.

Heat a pan over medium high heat.  When pan is hot, add 1 tbs oil and swirl to coat.  Add 1/3 of the meat to the pan and spread around in a single layer.  Let it cook for about a minute, until the meat has browned.  Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking.  Remove the meat to a plate.  Add half the remaining meat and repeat, and then repeat again.  Enjoy!


From Barefeet In the Kitchen

Red Velvet S'More Brownies

1 brownie mix
7 full sheets of graham crackers
1 c semi-sweet chocolate chips
2 c mini marshmallows
7 oz sweetened condensed milk (1/2 can)

Red Velvet Layer:
1 box red velvet cake mix
1 stick melted butter
1 large egg
3 tbs canola oil


Preheat oven to 350 and line a 9 X 13 baking dish with parchment paper

Prepare brownie mix according to package directions, and pour into bottom of prepared baking dish.  Layer with sheets of graham crackers, chocolate chips, marshmallows, and drizzle evenly with sweetened condensed milk. 

In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms.  Flatten chunks of dough with your hands and lay over the marshmallow layer (it's okay if there are some cracks).  Bake 40-45 minutes, until baked through.  Let cool completely, a few hours.  When cool, cut into squares and serve.


From Picky-Palate

One Hour Buttermilk Dinner Rolls

*Plan on doubling this!

4 tbs unsalted butter, cut into 1 tbs slices
2/3 c buttermilk
3/4 c water
4 c flour
3 tbs sugar
1 tbs rapid rise yeast
1 tsp kosher salt (less if you're using salted butter)

Preheat oven to warm, 170 degrees.

Place butter, buttermilk, and water in a heat-proof bowl.  Microwave until butter is mostly melted and between 115-120 degrees.

In a stand mixer using the dough hook attachment, place flour, sugar, yeast, and salt, mix to combine.  With mixer running, slowly add warm milk mixture.  Increase speed to medium and let mix for 4-5 minutes, using a rubber spatula to scrape the sides of the bowl.  Transfer dough to a lightly floured surface and pat as flat as you can.  Cut into even chunks (around 12, but more is fine) and roll each chunk into a rope and tie in a knot.  Place each knot of dough on parchment paper.  Place in warmed oven and turn off heat, leaving rolls there for 20 minutes.  Remove rolls and preheat oven to 375.  Bake 12-14 minutes until turning golden brown on top.  Remove, brush tops with melted butter and serve warm.


From Picky-Palate