Cooking Archives - Page 336 of 566 - Garden Seeds and Honey Bees

Crumble Crust Million Dollar Bars

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Crust Layer

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*1 cup All-purpose Flour, sifted

*1/4 cup Dark Brown Sugar, packed

*2 teaspoons Cornstarch

*1/4 teaspoon Sea Salt

*1/2 cup Butter, cold and cubed

*1 tablespoon Ice Cold Water

*1 large Egg Yolk

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Caramel Layer

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*1 can 14 ounce Sweetened Condensed Milk

*6 tablespoons Butter

*2 tablespoons Dark Corn Syrup

*1 teaspoon Vanilla Extract

*1/8 teaspoon Sea Salt

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Dark Chocolate Layer

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*6 ounces Semi-Sweet Baking Chocolate Bar-like Bakers, chopped into chunks

*3 tablespoon Heavy Cream

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Preheat oven 350*F.

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In a parchment lined 9×9 inch pan or we used a quarter baking sheet and spray parchment with Pam cooking spray.

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Making the Crust Layer

Use a pastry cutter or food processor with metal blade.

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Combine together in bowl using the pastry cutter or food processor, add the flour, brown sugar, cornstarch and sea salt. Mix or pulse together until well mixed. Then pulse or cut in cold butter until clumps form. Then add the ice water and egg yolk until moist clumps.

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Crust dough will be sticky when you scoop the dough onto baking sheet/ pan so, flour your hands while you press into prepared baking sheet/pan.

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Poke dough with a fork all over the dough crust layer and bake for 20 minutes. Then set aside to cool while making caramel layer.

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Making the Caramel Layer

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In a medium heavy duty sauce pan, add all the caramel ingredients and whisk them together until combined. Then turn on stove to medium-low heat whisking together until sugar dissolves. Turn up to medium heat (whisking continuously throughout cooking) and bring to a boil and the caramel mixture becomes thick (use a candy thermometer and when it reaches 225*F.) about 6 minutes. Pour the caramel over baked crust and let set in the fridge for about 15 minutes while you make the chocolate layer.

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Making Chocolate Layer

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In a sauce pan fill 1/3 full with water. Then in a small glass bowl that fits on top the sauce pan, making sure it doesn’t touch the water. Add the chocolate and cream to the glass bowl. Turn on heat to medium-low and melt chocolate and then add to the top of the cooled caramel layer.

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Refrigerate the bars at least one hour before cutting into squares, cut into squares with dough cutter or sharp knife and store in airtight container if fridge until serving.

Recipe adapted from Once upon a Chef Millionaire’s Shortbread

Crumble Crust Million Dollar Bars

Enjoy!

Jessica and Lindy

Dutch Oven Root Beer Chicken

Dutch Oven Root Beer Chicken

Supplies:

*12 inch (6 or 8 quart) Cast Iron Dutch Oven

*Meat Thermometer

*Briquets, for cooking outside in a fire pit

Root Beer Chicken

*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders

Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Dutch oven and cook as follows.

Cooking Choice 1

Place frozen chicken tenders in cast iron Dutch Oven cook in the oven at 350*F for 1-1 and 1/2 hours or until no longer pink inside chicken tenders or internal temperature 165* F.

Cooking Choice 2

Place frozen chicken tenders in cast iron Dutch Oven (with lid that can hold hot Briquets/coals and a pot/dutch oven with legs) then place 12-14 hot coals on top of the lid and add 15-20 under dutch oven for 1 hour or until no longer pink inside chicken tenders or internal temperature 165* F. Add more coals if longer cooking time is needed.

Note: I like to check on them after 30 minutes of cooking, then check in another 15-30 minutes as needed until done.

Drain the liquid from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

Root Beer Barbecue Sauce

Sauce ingredients:

*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper

Cornstarch Slurry:

*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.

Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes.

Pour sauce over cooked drained Chicken. Serve and enjoy!

For more information on Dutch oven cooking check Utah State Extension Dutch Oven Cooking
Dutch Oven Root Beer Chicken