Delicious recipes from the kitchens of the Butler sisters

Wednesday, April 10, 2013

Nanaimo Bars

Ingredients
Bottom Layer:
1/2 cup salted butter, diced into pieces
1/3 cup packed light-brown sugar
3 Tbsp cocoa powder
1 large egg, lightly beaten
1 1/2 tsp vanilla extract
1 3/4 cup graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)

Filling
1/3 cup salted butter, softened
1/4 cup heavy cream
2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
2 cups powdered sugar

Top Layer
4 oz. semi-sweet chocolate, chopped
2 Tbsp salted butter

Directions
Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

Chicken Enchilada Bake

We loved this quick and easy dish!
*4-1/2 cups cubed rotisserie chicken OR *2-1/2 cans of chicken breast
*1 28 oz. can green enchilada sauce
*1-1/4 cups (10 oz.) sour cream
* 1 can cream of chicken soup
* 2 cans mild green chilies- optional
*9 corn tortillas(6 inch), cut into 2 inch strips
*4 cups(16 oz.) shredded Monterey Jack cheese

Directions
Mix the enchilada sauce, soup, green chilies and sour cream in a bowl. In a greased 13x9 inch baking dish, layer half of the chicken, enchilada sauce mixture, tortillas and cheese. Repeat layers.

Cover and bake at 375 for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings