Mint Chocolate Bark

If you're looking for a holiday treat that is easy to make, tastes yummy and can be placed into any number of containers for a nice presentation. The recipe reminds me of those delicious "After Dinner Mints". This recipe makes about 2 dozen pieces of candy.

Mint Chocolate Bark

2 c. semi-sweet chocolate chips
1 c. white chocolate chips
1 t. vegetable oil
1 t. peppermint extract
2 drops green food coloring

1. Line a cookie sheet with waxed paper; set it aside. Melt the semi-sweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about 1/4-inch thickness with the back of a spoon.

2. Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about 1/8 inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.

3. Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.

Orange-Pineapple Appetizer Meatballs

If your family and friends LOVE appetizer meatballs, but you're looking for a change from the ordinary BBQ or Cranberry-Chili Sauce sort; here's a new twist! Recipe makes 12 servings. My suggestion would be to double or triple this recipe for a nice crockpot full.

Orange-Pineapple Appetizer Meatballs

Meatballs:
1 lb. extra lean ground beef
1/4 c. quick cooking oats
1/4 c. finely chopped green onions
1/2 t. salt
1/4 t. allspice
1/4 t. pepper
1 egg

Sauce:
1 - 8 oz. can pineapple tidbits in unsweetened juice, drained
1/2 c. orange marmalade
1 T. finely chopped green onions
1/8 t. allspice

1. In medium bowl, combine all meatball ingredients; mix well. Shape into about 36 (1 inch) balls.

2. Spray a large nonstick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add meatballs; cook 8 - 10 minutes or until meatballs are browned, thoroughly cooked and no longer pink in the center, turning frequently.

3. Stir in all sauce ingredients. Cook over medium heat for 3 - 4 minutes or until thoroughly heated, stirring once.

This week we are having lasagna for dinner but instead of the usual frozen garlic bread, I am making Bubble Bread. The first time I ever tried "Bubble Bread", was at The Bubble Room Restaurant on Captiva Island in Florida. Years later I visited again and tried to recreate the Bubble Bread that I remembered once we were home. It's a great recipe and easy to "garlic up" to your own taste.

Bubble Bread

1 loaf Rhoades frozen bread dough, white
1/4 c. butter, melted
1 egg, beaten
1/2 t. garlic powder
1 t. dried parsley flakes
1/4 t. salt

1. Thaw and soften bread
2. Blend butter, egg, garlic powder, parsley and salt
3. Cut off pieces of dough, about the size of walnuts. Dip into butter mixture. Place into a greased
loaf pan.
4. Continue cutting, dipping and tossing into the loaf pan until all dough is used up.
5. Cover pan and let rise until doubled in size, about 1 hour.
6. Bake at 375 degrees for 30 minutes. After baking, brush with any leftover butter, if desired.

You can also double the recipe and place dough into a bundt pan; bake for about 45 minutes.