All of today’s recipes got rave reviews at my table and I think you will enjoy them, too. They’re all easy and delicious.
Be sure to cook the caramel layer for the shortbread squares until it’s beginning to brown. The original recipe said to do it in the microwave.
I should have known better.
Anything more than melting or reheating in the microwave is beyond me. So mine was undercooked and I let it boil over. Then I had to clean up the microwave. Next time it’s going to be on the stove top. They were slightly gooey, but evermore yummy.
I loved the avocado sandwich. I used the store brand organic multigrain and seeds bread from Walmart. It was wonderful, but it ain’t cheap! Y’all know I make 99 percent of all my bread, but anything store bought that I can’t do better, I buy it.
I considered adding chopped pecans to the chocolate chip bars. You can if you’d like. They are plenty good as written.
With cucumbers and tomatoes soon to be running out the refrigerator door, it’s a perfect time to make today’s salad. Use Vidalias while we’ve got them.
Shortbread caramel and chocolate bars
For the shortbread layer:
1 stick butter, cut into cubes and chilled
1 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
Spray an 8x8 inch baking pan with pam. Preheat oven to 350°.
Place a wide strip of foil in the bottom of the prepared pan. Leave ‘handles’ to make removal of the finished product easier.
Process all ingredients in the food processor until the consistency of coarse crumbs. Press firmly in the bottom of the prepared pan. Bake 20-22 minutes or until edges are lightly browned. Cool. Meanwhile, make the caramel layer.
1 stick butter, melted
1 can Eagle brand milk
4 tablespoons light karo syrup
In a medium sized, heavy saucepan, combine ingredients. Bring to boil and cook, stirring constantly until thickened and golden brown in color. Pour over first layer. Cool Completely.
For the top layer:
12 ounces milk chocolate chips
1 tablespoon butter
In a microwave safe bowl, melt chips with butter. Stir until smooth. Pour over caramel layer. Cool again, completely before cutting into small squares.
Open face avocado sandwich
1 slice whole grain bread for each serving
1/2 avocado, mashed for each serving
1 slice crisp bacon, for each serving, crumbled
1 slice of tomato cut in half, for each serving
Salt and pepper to taste
Salad dressing of your choice. (Ranch is good)
Spread each slice of bread with avocado. Cut in half. Place tomato on each half. Season to taste. Sprinkle on bacon. Drizzle with dressing. Enjoy!
Chocolate chip bars
1 1/2 sticks butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon soda
1 cup brown sugar, firmly packed
1/2 cup sugar
1 egg yolk
2 teaspoons vanilla
10 1/2 ounce all purpose flour (2 1/4 cups)
2 cups chocolate chips
Preheat oven to 325°. Spray a 9x13-inch baking pan with pam. Line pan with foil, leaving extra on each side for ‘handles. ‘ In a large bowl, whisk together melted butter, salt and soda. Add sugars, vanilla and eggs. Mix well. Fold in flour until mostly combined. Stir in chocolate chips.
Spread evenly in the prepared pan. Bake 25 minutes or until golden brown around the edges. Cool in the pan. Lift out using the foil handles. Cut into small squares.
Cucumber and tomato salad
1/3 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 teaspoon sugar
Salt and pepper to taste
2 teaspoons chopped dill or parsley
1 teaspoon dried dill if fresh dill is unavailable
1 medium cucumber, thinly sliced
2 large tomatoes, cut into medium size dice
I sweet onion, cut in half then thinly sliced
In a large bowl, whisk together dressing ingredients until smooth. Add prepared vegetables. Stir gently to coat. Chill until serving time.