Almond Shortbread Bars

 Ingredients:

Shortbread - 

1 cup unsalted butter (room temperature)

3/4 cup sugar

1/2 cup almond paste (room temperature)

1 large egg (room temperature)

1 tsp almond extract

2 cups all purpose flour

Glaze - 

1/2 cup unsalted butter (room temperature)

1/4 cup heavy cream

2 1/2 cups to 3 cups powdered sugar

1 tsp almond extract

1/2 cup sliced almonds

Directions:

1.  Preheat oven to 350F, lightly butter and flour 9 x 13 pan.

2.  Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary.

3.  Add the egg, almond paste, and extract, and beat until well combined.  Make sure to smooth out any lumps of almond paste.

4.  Add flour and gently mix until just blended and no dry flour remains.  Don't over mix.

5.  Spread the dough out evenly in the baking pan.

6.  Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan.  Don't over bake as you want your shortbread to be tender.

7.  Cool on a rack fo 10 minutes before glazing.

8.  To make glaze, heat butter and cream in medium saucepan until the butter melts.  Stir in  2 1/2 cups of powdered sugar, and extract, and whisk until glaze is smooth.  If it seems to too thin, add a bit more powdered sugar, and if it seems too thick, add a touch more cream.  Stir in the sliced almonds and pour over the warm shortbread.  Ease glaze to the edges with an offset spatula, working quickly.

9.  Let pan cool completely before slicing.

Creamy Chili Colorado Burritos

 Ingredients:

2 lb boneless beef chuck roast

2 (10 oz) cans of red enchilada sauce

1 teaspoon beef granules (I use better the beef base)

2 cloves garlic, minced

1/2 cup chopped onion

Salt & Pepper to taste

1/2 cup heavy cream

1 tablespoon of cornstarch

3 tablespoons of water

8 (8-inch) flour tortillas

1 cup shredded Monterrey jack cheese (I use 2 cups, i like lots of cheese)

Optional toppings:  Sour Cream, Pico de Gallo, Guacamole

1.  Lightly grease a slow-cooker.  Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion, garlic and onion.

2.  Cover and cook on low for 6-8 hours, or until meat is tender.  Remove meat from slow cooker leaving sauce, and shred with tow forks.  Season beef with salt and pepper, to taste.  Set aside.

3.  Preheat oven to 400 degrees.  Lightly grease a 9 x 13 pan.  Spread 1/2 cup sauce from the slow cooker into the bottom of the dish.

4.  with the sauce left in the slow cooker, whisk in the cream.  In a small bowl, whisk together the cornstarch and water, then whisk the slurry into the slow cooker, cover the slow cooker again, and let simmer while you prepare the burritos.

5.  Divide the shredded beef evenly between the tortillas.  Roll up and place seam side down in the prepared baking dish.

6.  Pour the sauce over the burritos.  Sprinkle with cheese.  Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.

7.  Serve with optional toppings, if desired.