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

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