Peppermint Bark

Ingredients:
12 ounces white chocolate, coarsely chopped and divided*
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped*
1 ½ tsp vegetable oil or coconut oil, divided
1/2 tsp peppermint extract, divided
3-4 regular-size candy canes or approximately 10 peppermint candies, crushed
 
Preparation: 
1. Line the bottom and sides of an 8” or 9” square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles.
 
2. Melt half of the white chocolate, carefully.
 
3. Once white chocolate is melted, add ½ tsp. of oil, and mix thoroughly.
 
4. Add ¼ tsp peppermint extract to the white chocolate, and mix thoroughly.
 
5. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. 
 
6  Place the baking pan in the refrigerator for 10 to 15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
 
7. Repeat steps 2 through 5 with the semi-sweet chocolate, putting it on top of the white chcoolate layer.
 
8. Repeat steps 2 and3 with the remaining white chocolate. Do NOT put peppermint extract in this chocolate.
 
9. Spread final white chocolate batch over semi-sweet layer.
 
10. Sprinkle top layer with crushed candy canes.
 
11. Refrigerate the bark until completely set, about an hour. 
 
12. Once hardened, remove from the pan and peel off the parchment. Break or cut into pieces as large or as small as you want. If you chilled the bark in the refrigerator for longer than 3 to 4 hours, let it sit at room temperature for 10 to 15 minutes to slightly soften before breaking/slicing, or else the layers might separate.
 
13. Cover and store leftover bark in the refrigerator for up to three weeks. 

Christmas Light Bites

 Ingredients:
1 (15- or 16-ounce) bag square waffle pretzels
2 (13-ounce) bags Hershey’s Kisses (or Rolo chocolate caramel candies)
1 (14-ounce) bag M&M’s milk chocolate candies (choose colors)
 
Preparation:
1. Heat oven to 200 degrees.  
 
2. Unwrap the Kiss candies, and place the M&M candies in a bowl.
 
3. Place pretzels on a cookie sheet lined with parchment paper, in a single layer.
 
4. Top each pretzel with a Hershey’s Kiss. 
 
5. Bake for 5 minutes; Kiss will look slightly glossy, but won’t lose its shape. (If you bake longer, you risk that the chocolate will get too hot and will seize.)
 
6. Remove cookie sheet from the oven, and, working quickly, firmly push one M&M down on top of each Hershey’s Kiss, M side down. The Hershey’s Kiss will squish into the pretzel, and all three pieces will adhere. 
 
7. Remove cookies from the sheet onto a plate, and continue making more cookies.
 
8. Let cookies sit on counter for several hours, during which time the chocolate will re-harden. NOTE: You may re-harden them quickly in the refrigerator, but you risk the M&Ms losing their glossy appearance and the chocolate getting a white bloom on it.
 
Makes 160 cookies.
 
Variations:
Substitute Hershey’s Hugs for regular Kisses (check them after 3-4 minutes because they soften faster).
Substitute M&M peanut candies for regular M&Ms.
Substitute a Rolo candy for the Hershey’s Kiss, and bake for 3-4 minutes.

 

Christmas Tree Pretzel Bites

 Ingredients:
1 bag soft pretzel bites, thawed
1 jar onion mustard (or fancy mustard, just not yellow)
1 jar pizza sauce
1/2 cup fresh parmesan cheese, grated
3 Tblsp butter, melted
1/2 cup mozzarella cheese, shredded
3 Tblsp fresh rosemary, chopped
1/2 Tblsp fresh basil, chopped
1/2 Tblsp fresh parsley, chopped
ALT: Can use Italian seasoning blend instead of fresh spices.
 
Preparation:
1. Preheat oven to 400 degrees.
 
2. Line a large baking sheet with parchment paper.
 
3. Arrange thawed pretzel bites into a tree shape on the baking sheet.
 
4. Mix the parmesan cheese and melted butter in a dish. Brush mixture evenly onto the bites.
 
5. Sprinkle “tree” with mozzarella cheese.
 
6. Bake for four minutes, or until cheese begins to turn golden brown.
 
7. Garnish with chopped herbs or seasoning blend. 
 
8. Serve with sides of mustard and marinara sauce for dipping.

Buffalo Chicken Egg Rolls

Ingredients:
2 cups shredded chicken
⅓ cup buffalo sauce
4 oz. cream cheese, softened
¾ cup cheddar cheese, shredded
⅓ cup blue cheese dressing
¼ cup blue cheese crumbles
2 green onions, chopped
1½ teaspoon garlic powder
1 teaspoon salt
8 egg roll wrappers
Neutral oil for frying
 
Preparation:
1. In a large mixing bowl, add the chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese dressing and crumbles, green onions, garlic powder and salt. Mix well and set aside.
 
2. Fill a small bowl with water. Place one egg roll wrapper on the counter, with a corner facing you. Scoop approximately 4 Tblsp. of the buffalo chicken filling into the center of the wrapper in the shape of a log.
 
3. Fold the bottom corner over the filling, tucking it snugly under the filling, then fold the left and right corners towards the center.
 
4. Roll the wrapper tightly towards the top corner and, using your finger, smear the top corner/edges with some water to seal the egg roll.
 
5. Ensure the egg roll is tightly wrapped, then repeat with the remaining wrappers and filling. Set aside.
 
6. In a pot, add oil for frying. The amount of oil needed will depend on the size of your pot (opt for a deeper pot to prevent splattering and overflow). Fill the pot with 2 to 3 inches of oil, ensuring there's at least 3 inches of space from the top. 
 
7. Heat on medium-high until the oil reaches 370°F.
 
8. Using a slotted spoon or tongs, carefully place 1 to 2 egg rolls into the oil. If your pot is wider, you may be able to add 3 at a time.
 
9. When the exterior turns a dark golden brown, remove and place on paper towels or wire rack to drain.
 
10. Serve warm with a side of celery and ranch/blue cheese dressing for dipping.

NOTE: Can also be "fried" in an air fryer, using guidelines for your fryer to determine cook time and temperature.

Baby Ritz Pizzas

Ingredients:

1-2 sleeves Ritz crackers

1 small jar pizza sauce

Salt

1 cup (approximate) shredded pizza blend or mozzarella cheese

Preparation:

1. Line 1-2 baking sheets with parchment paper.

2. Lay the Ritz crackers out, touching, on the baking sheets.

3. Using a tablespoon, spread a small amount of pizza sauce on each cracker.

4. Lightly salt each cracker.

5. Top each cracker with a dollop of cheese.

6. Bake in oven until cheese is melted.

NOTES:

* These can be baked under the broiler to speed things up, just watch carefully.

* Tiny pepperonis can be added, if desired. Add them ON TOP of the cheese.

* For additional flavor, pizza sauce can be enhanced with other spices, if desired. 

* Spaghetti sauce can be substituted for pizza sauce.

Pigs in Blankets

Ingredients:

1 pkg Hillshire Farms or Bryan cocktail sausages

2 pkg Pillsbury refrigerated crescent dough*, kept cold until ready to roll

Preparation:

1. Open, drain and dry off all of the sausages. Preheat the oven to the temperature on the crescent roll can (usually 325 or 350 degrees).

2. Prepare a large baking sheet by lining it with parchment paper.

3. Working quickly so the dough doesn't get too warm (it will stick to the counter), press any seams in the dough together, then, using a pizza cutter, slice the dough into roughly 1" wide strips.

4. Using the pizza cutter, slice the strips into 2" long pieces.

5. Roll each sausage in a strip of dough, being careful to press the seams together to seal around the sausage. Place each wrapped sausage on the prepared baking sheet, leaving at least 1/2" inch between them.

6. Bake in oven for one third to one half of the time specified on crescent roll can. Watch them carefully, because, with the smaller amount of dough, they bake very quickly.

7. Let cool slightly before removing from pan.

NOTES: (1) Canned crescent rolls of any brand can be substituted for the dough, but it does not work as well -- it gets stuck to the counter and pulls apart when baking.  (2) These can be prepared in advance and frozen. To do so, prepare through step 5, placing wrapped sausages on the baking sheet, but closer together. Flash freeze on the baking sheet for 1 hour, then remove from paper and place into freezer-safe container or bag. Wrapped sausages do not have to be thawed before baking; take 25 degrees off of the temperature specified for the dough, and adjust cooking time as necessary so that sausage is hot (or at least warm) throughout and bread is not burnt.

Captain Rodney's Dip

Ingredients:

½ cup mayonnaise 

8 ounces cream cheese 

2 cups cheddar cheese, grated 

2 whole green onions, thinly sliced

⅓ cup butter or Ritz crackers crushed 

8 slices bacon, cooked and finely crumbled

½ cup Captain Rodney's Boucan Pepper Glaze (pepper jelly)

 

Preparation:

1.     Preheat the oven to 350°F. For easier mixing, allow the cream cheese to come to room temperature.

2.    Mix together the mayonnaise, cream cheese, cheese and green onions.

3.    Spread in an 8 or 9-inch pie dish. Top with crushed butter crackers.

4.    Bake at 350°F for 15 minutes or until heated through.

5.    Remove from the oven and top with cooked, crumbled bacon and Captain Rodney's Boucan Glaze. Serve with sturdy crackers, tortilla chips, or Scoops.

NOTE: Refrigerate leftovers and use as a sandwich spread (like pimento cheese).

Sheet Pan Brownies

Ingredients:
BROWNIES:
2 family-sized boxes brownie mix
1 stick butter, melted
4 eggs
1/2 cup water
2 cups semi-sweet chocolate chips

GLAZE:
2/3 cup butter
1/2 cup water
1 cup cocoa
2 tsp. vanilla
Dash of salt
4 cups powdered sugar

Preparation:
1. Generously grease a full-sized jellyroll pan or large cookie sheet with sides.
2. Preheat oven to 350 degrees.
3. Mix all ingredients together with wooden spoon.
4. Spread into pan.
5. Bake at 350 degree for 30 minutes, or until toothpick comes out mostly clean. Be sure not to stick toothpick into a chocolate chip when trying to determine doneness.
6. If glazing, make glaze 5 minutes before brownies are due to come out of the oven (glaze must be soft and somewhat pourable). To make glaze, melt butter in a medium saucepan over medium heat.
7. As soon as butter is melter, add cocoa, vanilla, water and salt and stir.
8. Add in powdered sugar, mixing with a whisk or hand mixer to achieve smoothness. (Alternately, put powdered sugar in bowl of stand mixer, then add butter and cocoa mixture and mix.)
9. Use glaze immediately, if desired.
NOTE: If glazing, score brownies immediately upon glaze setting up (before full hardening stage), but DO NOT cut brownies until they have cooled completely.

Snack Crackers

Ingredients:

4 sleeves saltines

1/2 cup to 1 cup oil (can use popcorn oil for extra flavor)

1 envelope dry ranch dressing mix

1 to 2 tsp crushed red pepper

1 tsp garlic powder

1 tsp dried dill

Preparation:

1. Stack crackers in a large plastic container or Ziploc bag.

2. Mix all other ingredients well and pour over crackers.

3. Gently toss crackers, making sure all are well covered with mixture. Allow to sit in container or bag overnight, turning occasionally to make sure mixture is being absorbed into crackers.

4. Store in a clean, airtight container.

Copycat Dot's Pretzels

Ingredients:

1 bag cheddar twist pretzels

2 tsp. garlic powder

1 tsp. garlic salt

2 tsp. onion powder

3 Tblsp. Ranch seasoning powder

1 tsp. lemon pepper

1 tsp. cayenne pepper

1/2 cup butter-flavored popcorn oil

NOTE: Can add 1 tsp. dill weed for a stronger flavor.

Preparation:

1. Mix all seasoning ingredients in a large Ziploc bag, then add pretzels, turning to coat all pretzels.

2. Let pretzels soak for 45 minutes, turning bag and mixing every 5 minutes.

3. Bake pretzels on parchment-lined baking sheet at 200 degrees for 40 minutes, turning pretzels every ten minutes.

Peanut Butter Fudge

Ingredients:

3 cups sugar

1 1/2 cups milk

1 tsp. vanilla

1/4 tsp. salt

12 oz. peanut bitter

Preparation:

1. Mix and cook until mixture forms a ball (turns brown, bubbles and looks ugly!)

2. Add peanut butter.

3. Remove from heat and whip in peanut butter until mixture begins to harden.

4. Pour into buttered dish or pan.

Tijuana Street Fries

Ingredients:
Spice Mix:
1 Tblsp. smoked paprika
1/2 Tblsp. cumin
2 tsp. chili powder
1 1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 1/2 tsp. salt and pepper

Pork:
3-4 pounds pork roast
4 Tblsp. vegetable oil
1/2 cup tequila
1 1/2 cups water
1 Tblsp. honey
8 Tblsp. vegetable oil (reserved for final steps)

Fried corn:
1 can Mexican roasted corn, drained
1/2 stick butter

Slaw:
2 cups coleslaw mix
3 Tblsp. black beans
1 Tblsp. green chiles, chopped
4 Tblsp. fried corn (see recipe below)
1/2 cup mayonnaise
1/4 cup sour cream
Diced jalapeños, to taste
Tajín, to taste
Freshly-squeezed lime juice, to taste

Salsa:
Equal parts:
  Medium heat verde salsa
  Fire roasted tomatoes
  Green chiles
  1 Tblsp. garlic

Queso:
1 1/2 cups freshly grated pepper jack cheese
6 Tblsp. milk
4 Tblsp. sour cream
3 oz. cream cheese

Fries:
6 servings frozen French fries, straight cut
Vegetable oil for frying

Additional toppings:
Sour cream
Diced onions
Guacamole or avocado chunks
Shredded cheese


Preparation:
1. Mix spice mix and set aside.

2. Dry pork roast and pat 1/3 of spice mix onto outside of roast.

3. Heat vegetable oil in cast iron skillet. Once hot, add pork and sear roast on all sides until golden brown (about 2 minutes per side).

4. Mix liquids (tequila, water, honey) together and put into crock pot. Add pork and cook on medium-low for 8-10 hours.

5. Heat butter in cast iron skillet, then add Mexican corn. Fry corn until about 1/3 of the kernels are crispy brown. Remove from skillet. About half of the corn will be used for the slaw; reserve the remainder for topping the fries.

6. Mix all slaw ingredients together and refrigerate for several hours.

7. Put salsa ingredients into food processor or blender, then blend until smooth. Refrigerate until ready to serve.

8. Put queso ingredients in saucepan on low heat. Stirring frequently, melt cheese and mix ingredients together until smooth. Adjust with additional sour cream and milk to taste.

9. When pork is tender, remove from crock pot and discard juices.

10. Using two forks, shred pork.

11. Heat 8 Tblsp. vegetable oil in cast iron skillet until hot. Add shredded pork and remaining 2/3 of the spice mix and stir. Cook pork until about 1/3 of the pork is slightly crispy. If pork is too dry, add more vegetable oil. Can finish in oven, if desired, while frying French fries. Otherwise, keep hot by putting a lid on the pork or placing in a low-heat warming drawer or oven.

12. Fry the French fries and lightly salt them.

13. To serve, place serving of French fries into bowl or large plate. Drizzle them with a little bit of the queso. Top with slaw, salsa, and any other toppings desired.

Coconut Pudding Popsicles

Ingredients:
2 cups (8 ounces/224 grams) whole milk
2/3 cup (3 1/2 ounces. 100 grams) coconut sugar
2 tablespoons cornstarch
Scant 1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups (8 3/4 ounces/250 grams) sliced firm-ripe bananas (about 2 large)

Preparation:
1. In a medium saucepan, whisk together the milk, coconut sugar, cornstarch, and salt until the cornstarch has completely dissolved.

2. Place the pan over medium heat and bring the mixture to a boil, whisking often.

3. Once the pudding has come to a bubble, whisk constantly and cook for 1 minute.

4. Remove the pan from the heat. Stir in the vanilla extract.

5. Let the pudding cool in the pan for 5 minutes.

6. Into the pitcher of a blender, pour the coconut sugar pudding.

7. Add the sliced banana. Puree on high speed until completely smooth.

8. Pour into popsicle molds and freeze until firm.

Mocha Popsicles

Ingredients:
1 can full fat coconut milk
1 1/2 cups cold coffee
1/4 cup maple syrup or brown sugar simple syrup
2 tsp vanilla exract
10 oz. semisweet chocolate chips
2 Tblsp. coconut oil
sprinkles

Preparation:
1. Whisk together the coconut milk, coffee, maple syrup, and vanilla. Taste and add more coffee or maple syrup to taste.

2. Fill ice pop mold, insert sticks, freeze overnight.

3. Melt together the chocolate and coconut milk in 30 second intervals in the microwave until smooth. Remove popsicles from mold, dunk in chocolate, add sprinkles, place on a parchment lined baking sheet. Freeze at least ten minutes.

Key Lime Pie Popsicles

Ingredients:
1 1/2 cups vanilla almond milk
3/4 cup freshly squeezed lime juice
zest of 2 limes
1 cup almond or dairy yogurt (plain or vanilla)
1 cup powdered sugar
graham cracker crumbs (for dipping)

Preparation:
1. In a bowl, whisk together almond milk, lime juice, lime zest, yogurt and powdered sugar.

2. Freeze. After removing from mold, immediately dip in graham cracker crumbs and either serve or freeze on a cookie sheet to serve later.

Coconut-Blood Orange Popsicles

Ingredients:
1 (15 oz) can full-fat coconut milk
1 tsp pure vanilla
1-1/4 cup fresh blood orange juice
1/4 cup light agave nectar/syrup or honey

Preparation:
1. Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup or honey until smooth and creamy. Set aside.

2. In a separate mixing bowl, stir together the blood orange juice and the remaining agave/honey, until combined. Add more agave, to taste, as necessary.

3. For a creamy pop: Stir together the coconut milk and blood orange juice, and divide evenly between the popsicle molds.
For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze.

NOTE: Can substitute a different type of citrus juice for the blood orange juice.

Lime-Strawberry Popsicles

Ingredients:
1 fresh lime
2-3 large fresh strawberries
Simply Limeade

Preparation:
1. Slice up 1 lime as thin as possible.

2. Slice or chop strawberries.

2. Add 1-2 lime slices and 6-8 strawberry slices to popsicle molds.

3. Pour limeade into the popsicle molds, over the fruit, and freeze.

Chocolate Banana Popsicles

Ingredients:
5 medium ripe frozen bananas
2 tsp vanilla extract
3 Tblsp. cocoa powder

Preparation:
1. Put 2 1/2 ripe bananas and 1 tsp. vanilla extract in a food processor or a blender. Blend until smooth.

2. Scoop the mixture into the 4 popsicle molds, place in freezer.

3. Put the rest of the frozen bananas in the processor with the 1 tsp of vanilla and the 3 Tbs. cocoa powder. Blend until smooth.

4. Take molds out of the freezer. Scoop the chocolate portion into the molds until molds are filled.

Strawberry Banana Buttermilk Popsicles

Ingredients:
1 cup buttermilk
2 tablespoon sugar
½ banana
10 medium strawberries, divided
½ teaspoon vanilla extract

Preparation:
1. Add all the ingredients and 5 strawberries to a blender.

2. Blend until smooth.

3. Slice the remaining strawberries, and divide among the ice pop molds.

4. Pour contents of blender into ice pop molds and freeze.

Peach Popsicles

Ingredients:
1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/8 cup sugar, or to taste
1/4 teaspoon vanilla extract

Preparation:
1. Coarsely chop peaches in a food processor.

2. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor.

3. Puree until smooth.

4. Add to the bowl with the chunky peaches, and stir in vanilla.

5. Divide the mixture in about twelve freezer-pop molds (or small paper cups).

6. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.