Peppermint Pretzels

This recipe is SO easy and it's my absolute favorite because of the salty/sweet combo.  Serve it on your cookie tray or just put out a bowl full for munching.

1 lb almond bark
1 bag pretzel twists
1 handful crushed peppermints (I buy starlight mints, but them in a ziploc and pound them)

1) Put out sheets of waxed paper on a table.
2)  Pour pretzels into a big bowl
3) Melt the almond bark according to package directions and pour over thepretzels.  Add the mints and stir and stir until thoroughly coated.
4) Pour the mixture onto the waxed paper and spread out.  Let it set up and then break into cookie-sized pieces.

Celebration Flank Steak

3/4 cup oil

2 Tablespoons vinegar

1/4 cup soy sauce

2 Tablespoons chopped green onion

1 1/2 teaspoons ginger

1/4 cup honey

1-2 cloves garlic, minced

2 pounds flank steak (they usually run about a pound a piece, so you’ll want two)

Mix together the oil, vinegar, soy sauce, green onion, ginger, honey and garlic.  Pour over flank steak in a zip top bag.  Ideally, let this marinate overnight in the refrigerator.

Preheat grill.  When hot, place the steaks over medium flame and grill for seven minutes on each side.

It will end up being medium rare to medium in the middle.  You really don’t want it any more done than that or the meat gets tough.  Remove from heat and let stand 10 minutes.  When you cut into meat straight off of the gril, all the juices run out and the meat can get dry.  Letting it stand makes for juicier steak!

After standing, slice meat against the grain.

If you have people who like their meat more well done, make sure they get slices from the ends.

Ranch Chicken Packets

This is based on a recipe my neighbor Kelly gave me.  Kelly is a freeze ahead cook extraordinaire so I’ve included her notes.  Feel free to use the “light” version of all ingredients.

2 cups cooked chicken, diced small

4 ounces cream cheese, softened

2 Tbsp Ranch dressing

1/2 cup shredded Cheddar cheese

2 packages Crescent Rolls

1/4 cup melted butter

1/2 cup seasoned bread crumbs

Mix chicken, cream cheese, Ranch dressing and shredded Cheddar together.  Taste mixture and season with salt and pepper to taste.

(To freeze ahead:  Place filling mixture in a freezer bag.  Place bread crumbs in another bag and attach to filling bag.  Freeze.  Refrigerate crescent rolls. To serve, thaw chicken mixture and proceed as directed.)

Preheat oven to 350.  Unroll crescent rolls.  Each tube will contain 4 rectangles of dough.  Press dough along diagonal perforations so that the rectangle halves will not separate.  Place about 1/3 cup of the chicken into the center of one half of the rectangle.  Fold other half over and seal edges tightly.

Brush each packet with melted butter and sprinkle with bread crumbs.  Place packets on a baking sheet and bake for 20 minutes or until golden brown. 

Makes 8.

Brown Sugar Ham

This is a great holiday recipe because it’s delicious AND it frees up valuable oven space!

* 2 cups packed brown sugar
* 1 (8 pound) cured, bone-in picnic ham

DIRECTIONS

1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit, or cover tightly with foil instead of using lid. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 6-8 hours.

Peanut Butter Bars

1 cup butter, melted
1 3/4 cup graham cracker crumbs
1 cup creamy peanut butter
2 1/3 cups powdered sugar

Topping
1 cup chocolate chips
3/4 cup peanut butter

Mix together the butter, graham cracker crumbs, peanut butter, and sugar. Press into a buttered 9x9 pan.
For topping: Melt chocolate chips and peanut butter in a saucepan and spread over bars. Cool and cut into squares.
Store in refrigerator or the back of the freezer, hidden under bags of brussels sprouts.
I think these are best served chilled. They get a tad mushy at room temp.