I usually make several different kinds of cookies to create plates for people like our postal carrier, the kid’s martial arts teacher, neighbors, etc.  This year though, I wanted to do something different; so I’m going with tins of peppermint bark and chocolate covered pretzels.

Chocolate covered pretzels are self explanatory right.  Melt chocolate in a double boiler, dunk pretzels, cool on sheets of parchment paper or aluminum foil.  Try to use a good chocolate.  Its worth it.

I use Ghirardelli milk chocolate – and even found some Ghirardelli Chocolate coupons this year to help me save a bunch on my order.  This is the first time I shopped online for the chocolate since I needed so much; its worth it to buy in bigger quantities.  And, I don’t get the extra discounts in the grocery store!!

As for the pretzels, depends on your taste.  I generally use the twists because that’s kind of how they traditionally are, but, the sticks are easier to dunk.  And the medium twists would be cool too.

Now, for the Peppermint Bark Recipe.

This stuff is just amazing!  We first had it when my sister in law sent some up in the Christmas package.  We all devoured it!  Since then I’ve been making it each year since we all enjoy it so much.  I usually include it in my cookie plates too, but this year I’ll be making a bunch of it to go with the pretzels – hopefully that all goes smoothly….and we don’t eat it all here first!!

Ingredients

Makes 1 11×17 in baking sheet full of bark

12 oz chopped bittersweet chocolate

1/2 teaspoon (or more tot aste) peppermint extract divided

12 oz chopped white chocolate

3/4 C chopped candy canes divided (we like the natural candy canes from Pure Fun)

parchment paper

Directions

Line 11 x 17 in baking sheet with parchment paper and set aside.

Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly.  Stir in 1/4 teaspoon of peppermint extract (or more to taste).

Spread chocolate evenly onto the prepared sheet using a spatula, chill until set, about 1 hr.

Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly.  Stir in remaining 1/4 teaspoon of peppermint extract (or more to taste).  Then, add 1/2 cup of candy canes and stir to combine.

Spread white chocolate mixture over chilled dark chocolate spreading to the edge of the pan with a spatula.

Sprinkle remaining 1/4 of candy canes over the entire sheet of peppermint bark.

Chill until set, about four (4) hours or overnight.  Refrigerate until just before serving then break into pieces and serve.  Will keep in fridge for 5-6 wks.

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We love cheese steaks – especially Mr. T. being from Philly and all.  That also makes him pretty picky about his cheese steak and, he hasn’t found one  in this area he really loves…if you can believe it someone up here actually put mayo on his cheese steak once!  Needless to say he was disgusted.  So, he decided to make his own, and now, that’s really all we do.

Homemade cheese steaks are really easy, quick, and while they aren’t exactly “healthy” they’re healthIER than what you can find in many shops, especially if you choose organic meats cheeses and buns.

At least try it out – you can always go back to your sub shop – but I bet you wont!

This recipe serves 4

Ingredients

4 6in. sub rolls of your choice

1 small green pepper

1 med onion

1 .5 lbs chipped steak

8 slices provolone cheese

Directions

Cut up peppers and onions and saute in a small frying pan.  In another pan or skillet saute your meat.  Once the meat is done, add sauted onions and peppers, then top with cheese.  Let cheese melt, then serve on buns.

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Mr. T. and I were looking for a new dessert to make and enjoy.  We created this wonderful recipe for cheesecake brownies.  They are soooo yummy and they’re great with or without the frosting.

Ingredients

• 1 cup butter
• 2 cup white sugar
• 4 eggs
• 2 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 1 teaspoon vanilla extract
• 3C powdered sugar
• 1/2 C butter
• 1 t vanilla
• 2-6 T milk
• 1/3 – 2/3 cocoa powder depending on preference

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9 x 13 inch pan.
2. In a large saucepan, melt butter and remove from heat
3. In a large bowl blend sugar, eggs, and vanilla. Then add melted butter.
4. Next, beat in cocoa,  flour, salt, and baking powder.
5. Spread brownie batter into prepared pan
6. In another bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
7. Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool
8. To make frosting blend butter  cocoa powder, powdered sugar, vanilla and milk together until smooth and the right consistency and taste.  Spread over brownies after they’re completely cool.
9. Cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.

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I’ve been looking for a solid raspberry sauce recipe that I can use for cakes, pancakes, etc.  Often they’re just a bit too runny, but this one came out really well.

In fact, I used it in the center of a chocolate cake this weekend and it didn’t make it mushy in any way, nor did it ooze out the sides!

More importantly, it tastes AMAZING!

The whole house loves it.

So here ya go – enjoy!

Ingredients

3 C frozen or fresh raspberries

1 1/3 C water

1 3/4 C sugar

2 T lemon juice

5-6 T cornstarch

1/2 C additional water

Directions

Combine raspberries, water, sugar and lemon juice in a sauce pan and bring to a boil.  Simmer for 10-15 min.  If you like, you can push the mixture through a sieve at this point – its not necessary though.

Now, mix the cornstarch with 1/2 C water.  Add this cornstarch mixture to the raspberries and return to a boil.  Simmer for about 5 min. then take off the heat and cool completely.

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