Chocolate Bark with Peanuts and Orange Peel

A friend of Judy's, Juliana Thompson gave her some Christmas cookies and sweets and this was one of the items. I have to say that it was one of the best sweets I have ever had. I ate all of it! I had Judy ask for the recipe and she sent it and a full batch - which needless to say - I ate it all again.

Ingredients:

- 1 navel orange
- 1 pound of bittersweet or semisweet chocolate, finely chopped
- 1 1/3 cups coarsely chopped unsalted peanuts
- 1/4 teaspoon coarse salt

Directions:

1. Line a 12 x 17 inch rimmed baking sheet with aluminum foil; chill in fridge.
2. With a vegetable peeler, remove zest from the orange in long pieces. With a sharp knife, cut the zest into very thin strips, about 1 inch long.
3. Place chocolate in a large heatproof bowl set over (not in) a pan of simmering water; heat, stirring occasionally, until melted and smooth.
4. Mix in half the zest and peanuts. Immediately pour onto prepared sheet.
5. With a flexible spatula, spread into a 10x12 inch rectangle, about 1/4 inch thick. To help spread chocolate, rock baking sheet back and forth. Sprinkle with remaining zest, peanuts and the salt.
6. Chill until firm, about 30 minutes. To serve, break into pieces. Bark can be refrigerated up to 3 days, between layers of parchment, in air tight containers.

Potatoes Poupon

I came across this recipe in some magazine around Easter time several years ago and have made it for Easter ever since. I usually serve it with Ham, although I am requested every Christmas to make it when we go over to friends who serve it with a Tenderloin.

Ingredients:

1/3 cup minced Shallots
3 Tablespoons Butter
2 Cups Heavy Cream
1/2 cup Grey Poupon Dijon Mustard
1 cup shredded Gruyere Cheese (4 oz.)
1 Tablespoon chopped fresh Basil Leaves
8 Medium Potatoes, peeled and thinly sliced (About 6 cups)

Directions:
1. In medium saucepan, over medium heat, cook shallots in 1 Tablespoon butter until tender.
2. Stir in Cream, Mustard and Remaining Butter and simmer for 5 Minutes.
3. Reduce heat to low and add 1/2 cup of shredded Gruyere Cheese and chopped Basil.
4. In a Greased 8 x 8 x 2 inch baking dish, alternately layer Potatoes and Cream Sauce.
5. Sprinkle with remaining 1/2 cup of shredded Gruyere Cheese.
6. Bake at 400 for 45 to 55 minutes or until Potatoes are tender.
7. Let stand 5 minutes before serving.

Makes 6 Servings.

Chicken Fettuccine Casserole

This is a dish that I have made over a dozen times for large groups. It takes some prep time but well worth the time. Everyone who tries it, loves it. I usually make it ahead of time and pop it in the oven. (Do not over cook.) If you have a big Lasagna Pan - it can be doubled. Left overs can be frozen and reheated.

Ingredients:

2 ½ lbs Cooked Chicken Breasts – cut into pieces
2 Packages Fresh Fettuccine cut into shorter pieces - about 5 inches (Under cook it - I usually drop it into hot water and take it right out.)
¼ Cup Butter
¼ Cup Flour
1 ½ Cups Shredded Monterrey Jack Cheese
One Package (10 oz.) Frozen Chopped Spinach (Cooked and Drain)
1 Teaspoon Paprika
½ Teaspoon Cayenne Pepper
1 Teaspoon Salt
2 Teaspoons Seasoning Salt
1 Teaspoon Pepper
1/3 Cup Lemon Juice
1 Cup Milk
1 Cup Chicken Broth
2 Cups Sour Cream
8 oz. Can of Water Chestnuts (Sliced)
4 oz. Jar of Pimentos
One Package Fresh Mushrooms (Sliced)
½ Cup Chopped Celery
½ cup Chopped Onion

Directions:

Melt Butter
Add Flour
Stirring Constantly
Add Milk & Chicken Broth
Continue Stirring until thickened
Add all remaining ingredients except Chicken, Pasta, Mushrooms & Monterrey Jack Cheese

Layer in greased pan – Pasta, Chicken & Mushrooms in Pan
Pour Sauce on Top - Repeat until all three are gone

Bake at 400 degrees for 45minutes to an hour.
Add Monterrey Cheese for the last 10 minutes or until melted.

Cinnamon Pinwheels

I got the recipe from the Sunday Parade Magazine and made them for a New Year's Day brunch. They lasted about 5 minutes.

Ingredients:

1 cup sugar
1/4 to 1/2 tsp cinnamon (I used a lot more)
1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold
(There was plenty of sugar and cinnamon for 2 sheets of the pastry)

Directions:

1. Mix the sugar and cinnamon together; dust work surface with half of it.
Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle.

2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion. Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet.

3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving.

I did not use parchment paper as I had none. I also unfolded the pastry and it was fine that way.