Pecan Pie Sundaes

INGREDIENTS:

• 1 cup plus 2 tablespoons sugar, divided
• 3/4 stick (6 tablespoons) butter, plus 1 tablespoon butter, melted, divided
• 2 tablespoons molasses
• 1/2 cup heavy cream
• 1 1/2 teaspoons ground cinnamon
• 1 9-inch refrigerated pie crust
• 1 1/2 quarts premium vanilla ice cream
• 1 bag (5 oz) glazed pecans, coarsely chopped

DIRECTIONS:

1. To make caramel sauce, bring 1 cup sugar and 1/4 cup water to a boil over medium heat in a medium heavy-bottomed saucepan, whisking constantly. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to boil until mixture turns golden brown, 10 to 15 minutes. Remove pan from heat and whisk in 6 tablespoons butter and molasses. When butter has melted, whisk in cream. Cool to room temperature.
2. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line a baking sheet with a Silpat baking mat or parchment paper.
3. Mix remaining 2 tablespoons sugar with cinnamon in a small bowl. unroll pie dough and place on baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with cinnamon sugar. Cut dough into 12 triangles with a pizza wheel or sharp knife and pull triangles out a little to separate. Bake until golden brown, 12 to 14 minutes. Just before serving, scoop 1/2 cup ice cream into each goblet. Top with 2 tablespoons sauce, a scant 2 tablespoons pecans, and a wedge of pastry. Serve immediately.

mybakingaddiction.com

Summer Corn, Bacon and Potato Chowder

Ingredients

• 1 medium uncooked yukon gold potato(es)   
• 1 spray(s) cooking spray   
• 1/2 cup(s) uncooked celery, chopped   
• 1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)   
• 4 piece(s) corn on the cob, kernels removed with a knife   
• 1 cup(s) sweet red pepper(s), diced   
• 4 oz uncooked Canadian-style bacon, diced   
• 2 cup(s) fat-free skim milk   
• 1/2 tsp table salt   
• 1/4 tsp black pepper   
• 1/8 tsp hot pepper sauce, or to taste   

Instructions

1. Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
3. Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

weightwatchers.com

Chocolate Butter Cupcakes

Ingredients:

Chocolate Butter Cupcakes

• 1/2 cup of hot coffee
• 1/2 cup of cocoa powder
• 1/2 cup of cold water
• 1 1/2 cups of cake flour
• 1 teaspoons of baking soda
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 stick of unsalted butter
• 1 1/4 cup of sugar
• 2 large eggs
• 3/4 teaspoon of pure vanilla extract

1. Preheat the oven to 350°F and have all ingredients at room temperature. Have your cupcake liners and pans ready. In a bowl, mix the hot coffee and cocoa powder together – no lumps! Whisk in the cold water. In another bowl, sift the cake flour, baking soda, baking powder, and salt together. Using your electric mixer, beat the butter and sugar until light and fluffy. Slowly add in the eggs and the pure vanilla extract. Alternate the two bowls (coffee mixture and flour mixture) into the batter. Mix until smooth. Then using an ice cream scoop, scoop the batter into your cupcake liners. Bake for 20-25 minutes or until cake tester comes out clean.

Marshmallow Frosting

• 4 large egg whites, at room temperature
• 1 cups sugar
• 1/4 tsp. cream of tartar
• 1 tsp. vanilla extract

1. To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 155° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. 

Easy Caramel Sauce 

• 1/2 cup heavy cream
• 3 tablespoons butter
• 3 tablespoons lightly corn syrup
• 1 1/2 cup packed light brown sugar

1. Combine all ingredients in a saucepan, bring to a boil, and boil briskly 3 minutes, stirring. Cool
2. When cupcakes and caramel sauce are cool, place a dollop of whipped cream on each cupcake and drizzle with caramel sauce.

http://chefmommy-brandao.blogspot.ca

Homemade Mushroom Soup

Ingredients:

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:

1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

http://blog.seasonwithspice.com/

Banana Split with Yogurt and Jam

Ingredients:

• 1 ripe yet firm banana, peeled
• 1/2 cup Greek yogurt
• 2 tablespoons fruit jam or preserves
• 2 tablespoons sliced almonds or other nuts
• Handful fresh berries or cherries

Method:

1. Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!

http://www.thekitchn.com

Ham and Cheese Sliders

 Ingredients:

• 24 good white dinner rolls
• 24 pieces good honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip

Poppy seed sauce 

• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions:

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
3. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html

Montreal Style Bagels

Ingredients:

• 1 ½ cups warm water
• 5 Tbsp. granulated sugar
• 3 Tbsp. sunflower oil
• 1 package of active dry yeast
• 1 Tbsp. beated egg
• 1 Tbsp. maple syrup
• 4 ¾ cups all purpose flour
• 1 Tsp. Kosher salt
• ¼ cup sesame seeds
• 4 quarts water
• ¼ cup honey

Method:

1. Preheat oven to 425
2. In a large bowl combine warm water, sugar, oil, yeast, egg, and maple syrup. Stir until the yeast dissolves.
3. Add salt and one cup of flour. Using a spatula or wooden spoon, mix until fully incorporated.
4. In batches of ¼ cup, add flour and mix until each addition is fully combined. The dough will become quite firm and smooth.
5. Transfer the dough to a smooth, flat surface and knead for about 10 minutes. If the dough is sticky add more flour, one tablespoon at a time.
6. Let the dough rest, covered, for about 10 minutes.
7. Cut the dough in half. Divide each half again. Continue until you have 12 equal sized portions of dough.
8. Roll each ball of dough into 10 inch long strips. Wrap the strand of dough around your hand and press down on one end with your thumb. Brush a small amount of water into the indentation and press the other end of the strip into it to create a bagel shape.
9. Roll the dough between your palms to smooth the seam.
10. Fill a large pot with 4 quarts of water and add the honey. Bring to a boil.
11. While you wait for the water to boil, prepare your work station. Lay a clean dishtowel down next to your pot. Place the sesame seeds in a shallow bowl and keep nearby. Line two cookie sheets with parchment paper, set aside.
12. When the water begins to boil, drop 3 bagels into the pot for 90 seconds, turning halfway through. When the cooking is complete, the bagels will float to the top. Using a slotted spoon transfer to the clean dishtowel to cool. Once the bagels are cool enough to handle place them into the bowl of sesame seeds and lightly press down. Turn and repeat to cover the other side. Place on the prepared cookie sheet. Continue this process until all the bagels are boiled and coated with seeds.
13. Bake in the oven for 10 minutes. Remove from oven and turn all the bagels. Bake for an additional 10 minutes until they are evenly browned.
14. Cool on a rack and store in an airtight container.

http://www.munchinwithmunchkin.com/2012/02/06/montreal-style-bagels/

Nanaimo Bars

Ingredients
For the base
Base recipe from alex bakes

200g digestive biscuits, blitzed in the food processor to make crumbs
100g butter
75g desicated coconut
50g sugar/li>
5tbsp cocoa powder
1 egg

For the custard

120ml milk
1½tbsp cornflour
1tsp vanilla bean paste
3 egg yolks
For the chocolate topping
100g high quality dark chocolate (I used 72% cocoa solids)
55g butter

Instructions

1. Line a dish approx 26cm x 17cm with foil (saves on tough washing up) and grease lightly.
2. Make the base: Melt the butter and with the sugar and and cocoa powder in a medium saucepan over a low heat. Whisk the egg and add to the saucepan along with the coconut and digestive biscuit crumbs. Stir well. Press base firmly into dish.
3. To make the egg custard: In a medium saucepan, heat the milk with the cornflour, vanilla bean paste and sugar, stirring constantly. The mixture will begin to thicken. Leave to cool for a minute or so, stirring to cool the mixture.
4. In a separate medium bowl, place the egg yolks and whisk a little. Pour half the milk mixture from a height into the egg yolks, stirring constantly to prevent the eggs coagulating.
5. Pour the mixture back into the remaining milk mixture in the saucepan and place back over the heat (low). Stirring constantly, cook for the next 5 minutes. Do not let it go lumpy! Spread over the biscuit base in the dish.
6. To make the chocolate topping: Melt the chocolate and butter in a bowl over boiling water until melted together. Once fully melted, leave for a few minutes to cool. Then spread on the top gently on top of custard, making sure you get to the edges.
7. Once it’s nearly cool, cover it in cling film and stick it in the fridge for 3-4 hours.
8. To serve, slice into small squares.

http://laythetable.com/snacks/nanaimo-bars/

Strawberry Cheesecake Bites

IMG 8228 2   Strawberry Cheesecake Bites
Ingredients:

Homemade or store-bought graham crackers
1 tub non-dairy cream cheese (or regular if you prefer)
1/2 cup- 3/4 cup icing sugar (confectioner’s)
2 vanilla beans or 1 tsp fresh lemon juice
1 pint strawberries, hulled and diced
Sugar, for sprinkling

Directions:

Make your homemade graham crackers in advance or simply purchase graham crackers from the store.
In a mixing bowl, beat the cream cheese until fluffy. Slowly add the icing sugar to taste. Add in a couple scraped vanilla beans and maple extract or a teaspoon of fresh lemon juice if you prefer. Store in fridge. You can also make this in advance!
Hull a pint of strawberries and dice.
Lay your graham crackers onto a large serving plate and spread with cream cheese frosting. Sprinkle on diced strawberries and sugar.

Inspired by Hungry Foodies Pharmacy.

Red and Green Christmas Jalapeno Jelly Recipe

Ingredients (~ 6 jelly jars)
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin

Directions

1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Notes
Preparation time: 20 min
Cooking time: 10 min
Ready in: 30 min

From http://allrecipes.com/

Fluffy Canadian pancakes

Fluffy Canadian pancakes

Ingredients

• 3 eggs
• 125g plain flour
• 1 tablespoon baking powder
• 25g castor sugar
• 235 ml milk

Method

1. Separate the whites from the yolks of the eggs.
2. Whisk the egg whites until stiff.
3. Sieve the flour and baking powder into a bowl and add to this the sugar, yokes and milk. Whisk together until smooth.
4. Fold the egg whites into the batter.
5. Lightly oil a pan and place over a medium heat.
6. Pour an ice-cream scoop of batter into the pan and cook until golden brown on both sides. Continue until all the batter is used up.
7. Stack the pancakes as they are cooked (using baking paper in between each one) and keep warm in an oven. Serve with maple syrup.

more: http://bonibakes.com/2013/02/07/fluffy-canadian-pancakes/

Ingredients

• 1/2 cup unsalted cashews
• 2 tbsp. vegetable oil
• 4 cups white mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. each salt and pepper
• 1 19oz can lentils, drained and rinsed
• 1 tbsp. curry paste
• 1/2 cup breadcrumbs
• 1/4 cup fresh coriander, chopped

Method

1. In a dry skillet, toast cashews over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
2. In the same skillet, heat 1 tbsp. of the oil over medium-high heat; saute mushrooms, onion, garlic, salt and pepper until no liquid remains, about 5 minutes. Add to food processor.
3. Add lentils and curry paste to food processor; pulse to combine, scraping excess food from the sides with a rubber spatula. Mix in oats and coriander. Shape mixture into four 1-inch thick patties.
4. In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty, turning once so they don’t fall apart, about 16 minutes. Top each finished burger with your favourite veggies and slap it between a bun.

more: http://thevegetarianginger.wordpress.com/2013/05/30/curried-lentil-cashew-burgers/

Butter Tarts

For the tart shells:

• 5 1/2 cups unbleached all-purpose flour
• 1 1/2 tsp. salt
• 1 lb. vegetable shortening, cut into pieces
• 1 egg
• 1 tbsp. white vinegar

For the filling:

• 3 tbsp. unsalted butter, cut into pieces
• 2 cups packed brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup corn syrup
• 4 eggs
• 1 tsp. vanilla extract
• 1.5 cups walnuts, chopped

Method:

1. For the tart shells: Combine flour, and salt in bowl of a food processor. Pulse a few times to combine. Add shortening and pulse a few times until the mixture forms very coarse crumbs. Whisk together egg, vinegar, and 1 cup cold water in a measuring cup and with the motor running add to the mixture in food processor. Continue to process until mixture forms a ball (doesn’t take long, a few seconds). Remove dough from food processor and press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Wrap dough in plastic and refrigerate for 1 hour or overnight.
2. For the filling: Combine butter, brown sugar, maple syrup, and corn syrup in a saucepan over low heat; stir until butter melts and mixture is well combined. Set aside to cool for 3-4 minutes. Beat 1 of the eggs in a small bowl, then add to filling and mix well. Repeat with remaining eggs. Stir in vanilla and set aside.
3. Heat oven to 425°. Roll dough out on a lightly floured surface to a 1/4” thickness. Use a 4” round cookie cutter to cut out 24-36 rounds, gathering dough scraps into a ball and re-rolling as needed. Fit rounds into standard-size muffin tins, then fill each with a sprinkling of walnuts and about three-quarters full with filling. Bake until crusts are lightly golden and filling is barely set, 10-14 minutes. Cool tarts, then lift out of tins with a knife.

Avocado Fries

Ingredients:

• Canola oil for frying
• 1/4 cup flour
• 1 tsp kosher salt
• 2 large eggs, beaten to blend
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Method:

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.
3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
4. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

Fried Egg Sandwiches

Ingredients

Maple Sausage Biscuits

2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
3/4 teaspoon Salt
1 1/2 sticks of Unsalted Butter
1/2 Cup Buttermilk
1 Large Egg
1/4 Cup Maple Syrup
3/4 Cup of Fried Crumbled Pork Sausage
Sandwich
Fried eggs seasoned your way
Fried potatoes, any form you like, sliced or shredded works best
Cheese and condiments of your choice


Instructions

Maple Sausage Biscuits

1. Cook the Sausage and set aside on a paper towel to drain
2. Pre-heat oven to 375F degrees
3. Grab a large bowl and mix together the flour, baking powder and salt
4. Add the (cold) unsalted butter and cut in using either your hands or a pastry blender to break the butter into dime size or smaller pieces
5. Whisk together the buttermilk and egg
6. Add the buttermilk and egg mixture, maple syrup and cooked pork sausage to the flour mixture
7. Mix together until combined
8. Dump dough mixture onto a floured surface and kneed in flour until you can just handle with out it being too sticky.
9. Cut or form into 3 inch biscuits, 1 inch thick
10. Whisk together an egg with a little milk or water and applied to the top with a basting brush
11. Bake for 10 -12 minutes, watching carefully until golden brown

Build a Sandwich

Take your freshly baked biscuit and slice in half horizontially
Layer on your fried potatoes,egg, cheese and top with your favorite condiments
Enjoy!

pocketchangegourmet.com

Hot Spinach and Artichoke

Ingredients

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

Directions

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

closetcooking.com

Carne Asada and Grilled Corn Guacamole Tacos

Ingredients:

For the Carne:

1 1/2 - 2 lb flank steak or skirt steak
1 TBSP paprika
1 tsp cumin
1 tsp chile powder
1 tsp salt
1 tsp freshly ground black pepper
oil for grilling

For the Guacamole:

3 cobs of corn, without the husk
3 large avocados, make sure they are ripe
4-5 scallions, chopped thinly
1 small red onion, diced small
1/3 cup cilantro, roughly chopped
1 - 2 tsp schug OR 1-2 jalapeños, seeded and chopped finely
3 limes, juiced
Salt and pepper to taste

For the rest:

15-20 flour tortillas
your favorite salsa (I used salsa verde)

Method:
Prep the carne:

1. Combine the paprika, cumin, chile powder, salt and pepper in a small bowl until it is a uniform mixture. Rub the spice all over the meat until it is covered. Place in a ziplock bag and let sit in the fridge for at least 2 hours. It can also stay in the fridge overnight for more flavor.

For the guacamole:

1. Pre-heat the grill to medium-high heat. Place the cob directly onto the grill and keep the top closed. Turn the corn every couple of minutes. You'll know when the corn is ready when the kernels are bright yellow. It will pick up some charring but you don't want the whole cob black. This will take between 6-10 minutes. 
2. In a large bowl, mix together the scallions, red onions, cilantro, schug/jalapeños and lime juice. Scoop out the avocado into the bowl and mash with the back of a spoon against the sides of the bowl. I leave it fairly chunky. 
3. Cut the kernels off of the cob when the corn is cool enough to handle. Add all the kernels into the bowl and mix together. Season with salt and pepper to taste. Cover and leave in the fridge until you are ready to eat.

For the carne/tacos:

1. Pre-heat the grill to high. When ready to grill, brush the grill with oil (I use half of an onion to brush it on). Place the meat on the grill and close the lid. Sear it for about 4 minutes on each side for medium-rare. (6 minutes for medium). When you take it off the grill, lightly wrap it in tin foil and let it rest for at least 6 minutes.
2. While the grill is still on and hot, throw the tortillas on and give them a little char to bring out the flavors.
3. After resting the meat, slice it thin against the grain! Pour any juices on the sliced meat that may have been left in the tin foil from when it was resting.
4. Serve with the tortillas, guacamole, and your favorite salsa.

more: http://iwillnoteatoysters.blogspot.gr/2011/06/carne-asada-and-grilled-corn-guacamole.html

Nanaimo Bars

Ingredients:
Bottom Layer

    ½ cup butter
    1/2 cup Ghirardelli Ground Chocolate (or ¼ cup cocoa powder and ¼ cup white sugar)
    1 egg beaten
    1 ½  cups graham cracker crumbs
    1 cup shredded coconut
    ½ cup pecans, finely chopped


Middle Layer

    ½ cup butter, softened
    3 tablespoons half & half
    2 tablespoons powdered vanilla pudding mix (of the instant variety)
    2 cups powdered sugar


Top Layer

    1 cup semi-sweet-chocolate chips (or, even better, about 22 Dove Dark Chocolate Promises)
    1 tablespoon Crisco or vegetable oil
    1 tablespoon chopped white or milk chocolate, melted


Directions:

1. Line the bottom of a 9 X 9-inch pan (glass or metal) with parchment paper or non-stick foil.
2. Bottom Layer:  In a 300° oven, toast coconut and chopped pecans until golden brown and fragrant.   Remove from oven and set aside.  In the top of a double boiler, melt ½ cup butter and Ghirardelli Ground Chocolate (or cocoa and sugar). Whisk to combine.  Whisk in the beaten egg.  Whisk until thickened, and then remove at once from heat.  Fold in the graham cracker crumbs, coconut, and pecans.  Press into prepared pan.  Put in refrigerator while you prepare the next layer.
3. Middle Layer:  In a large mixing bowl, cream together ½ cup softened butter, half & half, and pudding mix.  Fold in the powdered sugar.  Beat until very light.  Spread evenly on top of the first layer.  Cover with plastic wrap.  Put in refrigerator again for an hour or so, until middle layer is firm.
4. Top Layer:  In a double boiler melt the chocolate chips and Crisco or vegetable oil. The chocolate may melt the middle layer if it’s too hot, so you might want to let it cool for a little bit.  Pour onto second layer and spread evenly.  Drizzle white or milk chocolate over the top for decoration.*  Let set in the refrigerator for 10 to 15 minutes and then cut.  (This keeps the chocolate from cracking when you cut it.)  Refrigerate for 2 hours before serving.

more: http://food-pusher.blogspot.gr/2010/08/nanaimo-bars.html