Buckeye Bark

Yields 9 x 13-inch pan

Ingredients:

• 1 stick unsalted butter
• 1 pound creamy peanut butter
• 2 cups powdered sugar
• 2 pounds semisweet morsels or chocolate candy coating

Directions:

1. Line a 9 x 13-inch pan with parchment paper and set aside until ready to use.
2. Melt butter and add to a bowl of an electric stand mixer. Add in peanut butter and mix to combine.
3. Slowly incorporate powdered sugar until everything is combined and you get a thick peanut butter mixture. It will remind you of really soft fudge and should hold together if rolled into a ball.
4. Melt 1-1/2 pounds of chocolate and spread into the bottom of the parchment-lined pan. Let cool and harden and then press peanut butter butter mixture evenly on top of the chocolate.
5. Melt remaining chocolate, spread onto peanut butter, let harden, then cut into squares and enjoy!

Candied Pecans

Ingredients:

1 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon salt

1 egg white 1 tablespoon water 1 pound pecan halves

Directions:

1.	Preheat oven to 250 degrees F (120 degrees C).
2.	Mix sugar, cinnamon, and salt together in a bowl.
3.	Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
4.	Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Menu December Week 2

Monday: Jambalaya

Tuesday: Pork Roast

Wednesday: Vegetable Soup & French Bread

Thursday: Chicken Dumplins

Friday: Ziti & Garlic Bread

Saturday: Tacos

Sunday: Zuppa Tuscana

Vegetable Soup

Ingredients:

1 tablespoon vegetable oil 1 onion, chopped 1 clove garlic, minced 2 carrots, chopped 2 teaspoons chili powder 1 teaspoon ground cumin

4 cups vegetable stock 2 (15 ounce) cans black beans, rinsed and drained 1 (8.75 ounce) can whole kernel corn 1/4 teaspoon ground black pepper 1 (14.5 ounce) can stewed tomatoes

Directions:

1.	In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2.	Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Rorie's Cranberry Bread

2 C sifted flour

1 C sugar

1 1/2 tsp. baking powder
1/2 tsp. baking soda

1/4 C. shortening

3/4 C orange juice

1 Tbsp. grated orange zest

1 egg, beaten

1/2 C chopped nuts

2 C whole cranberries ( I use the whole bag)

 

Sift all dry ingredients together.  Cut in shortening until mixture resembles coarse cornmeal.  Combine juice, zest, and egg.  Pour into dry ingredients, mixing just enough to dampen.  Carefully fold in nuts and cranberries.  Spoon into loaf pan - corners higher than center.  350 degrees - 1 hour - grease and flour pan.

Taco Seasoning

mix cumin
turmeric
paprika
cayenne pepper
black pepper
sea salt
onion powder
a squeeze of lime juice

December Week 1

Monday - Taco Soup

Tuesday - Cheese Quesadillas

Wednesday - Chicken Supreme & mashed Taters

Thursday: Vegetarian Tortilla Soup

Friday: Bacon Burgers and Fries

Saturday: Pancakes & Waffles

Sunday: Pitch in at church

Vegetarian Tortilla Soup

Ingredients:

2 tablespoons vegetable oil 1 (1 pound) package frozen pepper and onion stir fry mix 2 cloves garlic, minced 3 tablespoons ground cumin 1 (28 ounce) can crushed tomatoes 3 (4 ounce) cans chopped green chile

peppers, drained 4 (14 ounce) cans vegetable broth salt and pepper to taste 1 (11 ounce) can whole kernel corn 12 ounces tortilla chips 1 cup shredded Cheddar cheese 1 avocado - peeled, pitted and diced

Directions:

1.	Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2.	Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.