Peppermint Bark

 

Ingredients:

12 oz. white chocolate, coarsely chopped and divided (6 oz. per layer)

6 oz. semi-sweet or bittersweet chocolate, coarsely chopped

1½ t. vegetable oil or coconut oil, divided (½ t. per layer)

½ t. peppermint extract, divided (¼ t. per layer)

2–3 regular-size candy canes, crushed

Directions:

1. Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. 
2. Bottom layer:  Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. 
3. Add ½ teaspoon of oil. 
4. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. *White chocolate and chocolate overheat easily, so it’s important to do this in increments. 
5. Once melted, stir in ¼ teaspoon peppermint extract. 
6. Pour melted white chocolate into the prepared baking pan, and spread into a thin smooth layer. 
7. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
8. Middle layer:  Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. 
9. Add 1/2 teaspoon of oil. 
10. Repeat melting, just as you did with the white chocolate. 
11. Once melted, stir in remaining ¼ teaspoon peppermint extract. 
12. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. 
13. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
14. Top layer:  Place the remaining 6 oz. white chocolate in a small heatproof bowl or a liquid measuring cup. 
15. Add last ½ teaspoon of oil. 
16. Repeat melting, just as you did with the other layers. 
17. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) 
18. Sprinkle evenly with crushed candy canes. 
19. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or hit with a rolling pin or meat mallet until crushed.
20. Refrigerate the bark until completely set, about 1 hour. 
21. Once hardened, remove from the pan and peel off the foil or parchment. 
22. Break or cut into pieces as large or as small as you want. 
23. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing.
24. Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.

Slow Cooker Italian Beef Sandwiches

Ingredients:

4-5 pound rump roast

1 C. beef broth or water

1 packet (0.7 oz.) dry Italian-style salad dressing mix

2 t. Italian seasoning

1 t. salt

½ t. pepper

1 t. garlic powder

10-12 crusty rolls

10-12 slices Provolone cheese

Cooked onions, roasted peppers, sliced pepperoncini (optional)

Directions:

1. Place the beef in a slow cooker. 
2. Add the broth or water over the top. 
3. Sprinkle the dry Italian-style salad dressing mix, Italian seasoning, salt, pepper, and garlic powder over the top of the roast. 
4. Cover and cook on LOW for 10-11 hours or on HIGH for 5-6 hours or until the beef shreds easily.
5. Remove the beef from the slow cooker and shred with 2 forks. 
6. Place meat in the rolls and top with a slice of cheese. 
7. Place the sandwiches on baking sheets and broil 2-3 minutes or until the cheese is melted.
8. If desired, strain the juices in the slow cooker and serve as a sandwich dip or drizzle juice over the sandwich. 
9. Top with onions, roasted peppers, and/or sliced pepperoncini, if desired. 

Butterscotch Treats

Ingredients:

1 - 11 oz. bag butterscotch chips

¼ C. creamy peanut butter

4 C. cornflakes

Directions:

1. Line two baking sheets with parchment paper or wax paper.
2. Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. 
3. Stir, repeating as needed in 30 second increments, until melted and smooth.
4. Carefully stir in the cornflakes until they are coated with the butterscotch mixture.
5. Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. 
6. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.

Mustard-Glazed Baked Chicken Thighs

Ingredients:

12 boneless, skinless chicken thighs

2 T. coconut oil, melted

2 T. Dijon mustard

¾ t. poultry seasoning

½ t. salt

freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 425° F.
2. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
3. Arrange the chicken thighs in a 9"x13” baking dish. 
4. Brush the mustard glaze mixture evenly over the top of each thigh. 
5. Add freshly ground black pepper to taste.
6. Bake uncovered for 30 minutes or until a meat thermometer reads 165° F when inserted into the center of one of the chicken thighs.

Breakfast Casserole

Ingredients:

2 lb. breakfast sausage

1 (8-oz.) pkg. cream cheese, softened

1 (30-32oz) bag frozen tater tots

1 t. salt

½ t. pepper

¼ t. garlic powder

¼ t. onion powder

2 C. shredded cheddar cheese

8 eggs

2 C. milk

Directions:

1. Preheat oven to 350º F. 
2. Lightly spray a 9×13-inch pan with cooking spray.
3. In a large skillet, cook sausage until no longer pink. 
4. Drain fat.
5. Add cream cheese to skillet and mix with cooked sausage.
6. In a large bowl, toss together tater tots, cooked sausage and cream cheese mixture, and shredded cheddar cheese. 
7. Pour into a lightly greased 9×13-inch pan.
8. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. 
9. Pour over tater tot mixture.
10. Bake uncovered for 60 – 70 minutes, or until eggs are set.

Fluffy Pudding Pie

Ingredients:

1 6 oz. box of instant pudding

1 C. milk

1 8 oz. tub of Cool Whip, thawed

1 graham cracker or Nilla Wafer crust

Directions:

1. Mix pudding mix with milk.
2. Fold Cool Whip into pudding mixture.
3. Spread mixture into pie crust.
4. Place in freezer for at least an hour prior to serving.

Shrimp Alfredo with Bacon Crumbles

Ingredients:

1 lb. shrimp, precooked

4 C. Alfredo sauce

½ lb. bacon

1 lb. Fettuccini pasta

Directions:

1. Cook bacon until crisp, set aside
2. Prepare Fettuccini according to package directions
3. Prepare Alfredo sauce if using homemade.
4. Remove tails from the shrimp
5. Add shrimp to Alfredo sauce to heat through.
6. Combine cooked pasta, Alfredo sauce and shrimp in a large bowl.
7. Crumble bacon over bowl of pasta.