Butterscotch Nutella Bars

I love bar cookie recipes for fall. If you love Nutella as much as I do then try this recipe. It took 3rd place in the bar cookie recipe contest featured in the July/August LDS Living Magazine. It is very good! Stay tuned later this week for the 1st place bar cookie recipe!

By Sharon Leigh Painter: Aloha, Oregon

Crust:

2 cups sugar

3 cups flour

1 teaspoon salt 

1 teaspoon baking powder

1 cup softened butter

2 eggs

Filling:

1/2 cup Nutella

1 cup mini marshmallows

1/3 cup butterscotch chips

Crust: Mix sugar, flour, salt, and baking powder together in a bowl. Add butter to the mixture with a pastry blender. When well mixed, add eggs. Stir with spoon and then mix with hands until well incorporated. Reserve 2 cups of this crumbly crust mixture for topping. Press the remainder in a sprayed 13x9 pan and bake 10-13 minutes at 350 degrees until lightly golden on edges

Filling: While the crust is still hot, spoon on Nutella. Sprinkle marshmallows on top, then sprinkle on the butterscotch chips. Dust that with the reserved crust dough. Bake 10-13 minutes until marshmallows and crust are lightly browned.

Beer-Braised Beef Short Ribs

I tried this recipe and it was so good! I served it with a fruit salad, mashed potatoes(we put the left over sauce on the potatoes as gravy), and rolls.
http://www.bhg.com/recipe/beef/beer-braised-beef-short-ribs/

Make Ahead Casseroles

Sorry no photos for this one! I have been making some easy casseroles because I am so busy after school teaching piano and getting kids to their activities. It's been nice to make dinner ahead of time and then just heat it up in the oven when it's time to eat.

Ham and Cheese Casserole- this serves 8 so I cut it in half.

Ingredients:

• 1/2 cup flour
• 1/4 teaspoon pepper
• 2 teaspoon salt
• 1/2 cup butter or margarine - 1 stick
• 3 cups milk
• 4 cups ham - chopped
• 5 cups potatoes - thinly sliced
• 3 cups cheese - cheddar, shredded
• 1 onion - chopped
• 1 green bell pepper - chopped

Preparation:

Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty enough, I do). Melt butter in saucepan. Add flour mixture. Cook over medium heat for one minute, stirring constantly. Remove from heat. Stir in milk. Return to heat and cook until thick.

In a very large bowl, mix remaining ingredients with sauce. Bake in covered casserole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after first 30 minutes.
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and then everything combined in that before putting it in casserole dishes. 

Tortilla Casserole

Ingredients:

• 1/2 cup soft cream cheese
• 4 6-inch corn tortillas
• 3/4 pound ground beef or pork
• 8 ounces can stewed tomatoes
• 4 ounces can diced green chile peppers
• 1/2 cup enchilada sauce, mild
• 1 teaspoon ground cumin
• 1/2 cup shredded Monterey jack cheese, Mexican style

Preparation:

Spread about 2 tablespoons of cream cheese onto each tortilla; fold tortillas in half. Set aside.

In a 1 1/2 quart microwaveable casserole dish, crumble the ground beef or pork. Microwave, covered, on high for 3 1/2 to 4 1/2 minutes, until no pink remains, stirring once. Drain off fat.

Stir in undrained tomatoes, undrained chilis, enchilada sauce, and cumin. Cook, covered, on high for 5 to 7 minutes or until heated through. Spoon about three quarters of the meat mixture into a 2-quart microwave safe baking dish. Arrange folded tortillas on top of the meat mixture. Spoon remaining meat and tomato mixture over the tortillas.

Cover with wax paper and cook on high for 3 to 5 minutes, or until heated through. Sprinkle with shredded cheese.
Serves 4.