My Mother-in-Law passed this recipe to me this morning, just knowing David and I would love it! And since we've been invited to the bishop's house for conference tomorrow, what a good time to try it! It's currently cooling on my counter, but I just know it's going to be amazing! Here's the recipe-


Ingredients
Shortbread:

* 2 sticks butter, cut into small pieces, plus more for preparing pans
* 2 cups all-purpose flour, plus more for preparing pans
* 2/3 cup sugar
* 1/2 teaspoons salt

Caramel Layer:

* 2 (14-ounce) cans sweetened condensed milk
* 2 tablespoons butter

Chocolate Topping:

* 3/4 pound good-quality milk chocolate

Shortbread:
Directions

Preheat the oven to 350 degrees F.

Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
Caramel Layer:

In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk, 2 tablespoons of butter, and the sugar. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:

In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard. Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or my favorite - keep in the fridge for a yummy sweet and cool treat!

http://www.foodnetwork.com/recipes/claire-robinson/millionaires-shortbread-recipe/index.html

Update- Dave and I couldn't wait any longer...This stuff is amazing!!

Okay, so I finally got around to grinding all the meat that was clogging my refrigerator. Here's the step-by-step.

I started with bottom round roast, bought at the commissary for 1.30/lb. I cut it into strips that would fit into the grinder chute.


Next I fed the strips into the chute at the top of the processor.


The result from the first grind -


To get a better mix, and make sure the fat is more evenly distributed (you want your meat to have a little fat) run it through a second time. This will take a little longer than feeding the strips in because you actually have to use the plunger to push the ground meat down the chute. The final product -


As for the time constraints, I processed about 12lbs this morning and it took about an hour and a half. I used the coarse grinding plate that came with the grinder.

I figure if I'm saving at least $2/lb, it'll take me 20 lbs of grinding my own to break even with the price of the attachment.