chocolate, chopped extract1 cup chopped peppermint bark, recipe follows
Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.
In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.
Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.
12 ounces good quality white chocolate, chopped
24 hard peppermint candies
Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.
Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.
Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.
When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.
This is best refrigerated if kept for any length of time.
Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
Last night I was in the kitchen making dinner and Andrew was talking with Randy about how it's almost Christmas Eve when suddenly Andrew blurts out "you know there's no such thing as Santa.....Or reindeer.....Or sleighs." Randy and I both respond with "yes, sleighs are real and so are reindeer." And I ask "where did you hear that Santa wasn't real from." No response. So I ask again, and his response was "from TV."
CORNBREAD TAMALE PIE
2 1/2 lb. ground beef
1 onion, chopped
2 cans tomato soup
2 cans water
2 cans Mexicali corn
2 tbsp. chili powder
1/2 tsp. pepper
1 tsp. salt
2 boxes Jiffy corn muffin mix
Salsa sauce; optional (I left it out, the spice was just fine as is)
Brown ground beef and onions, if excess fat, drain. Add tomato soup, water, corn, seasonings, and salsa sauce. Blend together and simmer for 15 minutes. Add spices to taste. Pour mixture in baking pan, preferably 13 x 9 cake pan. Mix corn muffin mix following the box directions. Pour over meat mixture.
Bake at 425 degrees for 20-25 minutes.
Hope you enjoy it!
