Chocolate Coconut Shortbread Bars

These makes a very rich treat, but very simple to make!

Recipe

Crust

1/2 pound butter at roomtemperature

1/2 cup organic sugar

2 cups all-purpose flour

Pinch of sea salt

Topping

12 oz. bag dark chocolate chips

12 oz. bag shredded coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper allowing the edges to hang over. In an electric mixer fitted with a paddle attachment cream butter and sugar. Add flour and salt. Pat down into the prepared 9×13 pan and bake for 15-20 minutes. Pull the crust out and while hot sprinkle half the chocolate chips and then the coconut. Sprinkle the remaining chocolate chips and drizzle the sweetened milk over the top. Bake for another 30 minutes. Let cool and then remove using the over hung edges of the parchment paper as a sling to pull the bars out of the pan. Cut into bars and serve.

October 9, 2014

Crock-Pot Chicken Corn Chowder

I love easy crock-pot meals! This one is has nice texture, full body flavor and will feed up to 12 people.

Recipe

1 tablespoon butter

1 tablespoon olive oil

2 large onions, chopped

2 ribs celery, chopped

2 tablespoons flour

2 tsp dried thyme

8 cups organic chicken stock

6-8 Yukon gold or red potatoes, scrubbed and chopped into 1/2-inch cubes

1 (150z. can) White Northern Beans, drained

2 cups fresh or frozen corn

2 organic chicken breats

1 cup cream

2 cups cheddar cheese, shredded

Sea salt and fresh pepper to taste

In a saute pan melt 1 tablespoon butter and 1 tablespoon olive oil. Add the onions, celery and thyme and saute until softened, about 10 minutes. Add the flour and cook for 1 minute. Add 1 cup broth and pour into crock-pot. Add the remaining broth, potatoes, beans, corn and chicken into the crock-pot. Cook on low for 6-8 hours or high for 4-5 hours. Add the cream and cheese just before serving. Check the seasonings and serve with salad and a hearty loaf of bread!

October 9, 2014

Butternut Squash Lasagna

Perfect comfort food for the fall! Rich and very flavorful! You won’t even miss the meat in this one!

Recipe

1 (4 lb.) butternut squash, peeled and cubed (1/2-inch)

3 tablespoons olive oil

1/2 teaspoon coarse sea salt

1/4 cup butter

1 tablespoon minced garlic (about 6 cloves)

1/4 cup all-purpose flour

1/2 teaspoon coarse sea salt

4 cups milk

1 tablespoon fresh rosemary, chopped

1 package lasagna noodles

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, shredded

1 cup heavy cream

Preheat the oven to 425 degrees. Grease a 9×13 baking dish, set aside. Place cut squash on a rimmed baking sheet. Coat with olive oil and sea salt. Bake, uncovered for 25-30 minutes rotating pan in the middle. Once squash is roasted well, take out of the oven and reduce the temperature to 375 degrees.

While the squash is baking cook the lasagna noodles according to package until El dente, then strain and set aside. In a large saucepan heat butter and garlic over medium heat for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook until thick and bubbly. Stir in squash and rosemary.

Spread 1 cup of the sauce in the bottom of the 9×13 baking dish. Layer noodles then more sauce. Sprinkle mozzarella cheese and repeat until finished. Top with Parmesan cheese and drizzle 1 cup cream over the top.

Bake covered for 40 minutes. Uncover and bake for an additional 10 minutes until bubbly and lightly browned.