Salted Caramel Shortbread Bars

I made these for a dessert birthday party.  Everyone was asked to bring a dish.  I wanted something not too sweet but still fits the dessert bill.  These are perfect.  They are also easy to eat, not messy!  I am pretty sure I found this one on Pinterest.  I know I know I'm obsessed!

Crust & Topping

4 sticks (yes, 1 POUND) salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

2 tsp vanilla

4 cups of flour

Using a hand-held mixer on medium speed, beat together until creamy. Add 2 tablespoons of vanilla and beat until combined.

Gradually add 4 cups of all-purpose flour to the butter mixture. Beat on low speed until a smooth soft dough forms.

Preheat your oven to 325 degrees F. Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the prepared pan to form a bottom crust, and place the remaining dough in the refrigerator.

Bake in the preheated oven until the edges are pale golden brown, about 20 minutes. Let cool for 15 minutes.

While the crust is cooling, make the caramel filling. In a microwave-safe bowl, combine:

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust. Sprinkle 1 tablespoon of coarse sea salt over the top.

Remove the remaining dough from the refrigerator and crumble it evenly over the caramel layer. 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.

Crockpot Lemon Artichoke Chicken

This was really good.  I wanted something I could toss in the crockpot for the afternoon.  This was perfect.  I added the artichoke and also some lemon zest to zip up the recipe a little.

1/4 cup flour
Zest of one lemon
salt and pepper to taste
3-4 chicken breast boneless, cut into 2-3 pieces
1/4 cup butter
1/2 cup lemon juice
1/2 cup chicken stock
1 package dry Italian dressing mix


Directions: Mix flour, zest, salt and pepper.  Rinse the chicken pieces with water, and then lightly coat them in the flour mixture.  Set aside.
Plug in crock pot and turn setting to Low heat.

Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add halfof the flour-coated chicken pieces. (You don't want to over-crowd the pan, so you'll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown,on each side.

(You're not cooking the chicken all the way, just getting a golden-brown crust)

Remove chicken from skillet and place in crock pot.

Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot.

Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours. 

Coconut Watermelon Margaritas

I'm going to make these every weekend! They were amazing!  So quick and simple but delicious!

Coconut Watermelon Margarita

Make 4-5 8 oz. servings

5 oz. Bacardi Coconut Rum
1 – 10oz. Frozen Bacardi Mixers Non-alcoholic Margarita concentrate
Watermelon, cubed and frozen (I used about 1/4 of a medium to large watermelon)
1 Lime, cut into wegdes
Salt

Pour 5 oz. of coconut rum into a blender.   Add one 10 oz. can of Frozen Bacardi Mixers Non-alcoholic Margarita concentrate.  Fill the remainder of the blender with frozen watermelon.  Blend until smooth and combined.

Wet the rim of 4 – 8 oz. cups with lime and salt the rims.  Add the blended mixture to the glasses and garnish with a wedge of lime.

Please drink responsibly! Enjoy!

Sticky Coconut Chicken with Coconut Rice

My hubby said this was the best dish I've made ever!  It was pretty darn good!  I am loving coconut everything at the moment.  I used to hate coconut I guess I'm growing up.  Give this recipe a try when your wanting something different.  I wish I would have had a little green onion to sprinkle on top.

• Sticky Coconut Chicken
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Coconut Rice

1 can coconut milk

1 tsp sugar

Pinch of salt

1 1/4 cup water

1 1/2 cups of jasmine rice

Add everything but rice and stir till sugar is dissolved.  Add rice and bring to a boil.  Reduce hear and simmer covered for 18 to 20 minutes. Stir once or twice.