PEPPERMINT BARK

Peppermint Bark is one of our family traditions; others include lots of Santa's on the tree,

a hidden pickle ornament, French Horns for Becki, Peppermint Sticks 

 and tinsel put on at the last minute by Frank.

Warning this sweet little treat is addictive, one batch will never make it through the day. It is simple to make and is a wonderful and welcome gift for friends and family alike. It is a must around our house during the holidays and I always make enough to take to friends or our family Christmas.


Recipe makes 1 pound of candy.

2 cups (12 ounce package) White Chocolate Chips
24 hard peppermint candies

Line baking sheet with wax paper.

Microwave chips in a medium sized microwave safe bowl on 70 percent power for 1 minute. Stir. If needed heat an additional 10 to 15 seconds, stirring just until the chips are melted.

Put unwrapped peppermint candies in a food storage bag and seal. Crush candies by using a rolling pin or other heavy object, leaving some pieces a little larger for topping.

Using a strainer, pour candies through it onto the melted chocolate. Shake to release all the small bits. Reserve larger pieces.

Stir chocolate and peppermint mixture.

Spread mixture to desired thickness onto prepared baking sheet and then sprinkle with large pieces of candy. Press lightly.

Let stand until firm. Break into pieces and store in airtight container at room temperature.

BEST EVER CORNBREAD DRESSING

Beauty Berry Bush growing in my sister-in-laws yard...

can always count on Fall to be around the corner with they begin to show

their beautiful purple berries.

It has taken me years to perfect this recipe. I have borrowed an idea here and there, made my own choices and finally came up with a dressing that I love!


Please make it with homemade cornbread made from WHITE cornmeal or cornmeal mix as this is what makes it sooo good. I usually make my cornbread and biscuits the day before to save time.

4 cups cornbread crumbs
2 cups biscuit crumbs
4 eggs beaten
2 cups chicken broth
1 can cream of chicken soup
1/2 cup celery
1/2 cup onions
1/4 cup butter
2 tsp of sage or poultry seasoning
Salt and pepper to taste
1/2 cup chicken broth


Cook onions and celery in butter in skillet. Cool slightly then mix everything but broth in bowl. Slowly add broth a little at a time until combined. Mixture should be very moist but not wet and runny. Pour into a greased baking dish and then slowly pour the remaining broth a little at a time over the top of dressing. You don’t want it to puddle on top just add a little more moisture.


Bake at 350 degrees about 35 to 45 minutes until golden brown and firm.

PUMPKIN ROLL

This was one of the first desserts I learned to make after Frank and I were married. I adapted it to my taste and never looked back. It was a favorite of my mothers and a nice change to pumpkin pie.

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup self-rising flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 1/4 cups powdered sugar, divided
8 ounces cream cheese, at room temperature
1/4 butter at room temperature
1/2 tsp vanilla extract

In mixing bowl beat your eggs on high for 5 minutes than gradually add sugar and beat until smooth. Stir in the pumpkin and lemon juice. In separate bowl combine the flour and spice, then add to the pumpkin mixture blending well. Grease and flour a jellyroll pan and line it with waxed paper. Spread the batter evenly in pan.


Bake at 375 for 15 minutes or until done. Then turn cake out on a dish towel sprinkled with 1/4 cup of powdered sugar. Remove wax paper and roll cake up in towel. Cool.


To make frosting combine the rest of powdered sugar, cream cheese, butter and vanilla beating until smooth. Unroll the cake and spread with icing and roll it up again without the towel and then chill seam side down on serving tray. Makes 12 servings.