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Dec. 15, 2007
Corn Casserole and Peppermint Bark
Praise God, the Rain has come!!! Just had to start my post with that!
My good friend gave me a recipe for corn casserole a long time ago. This is a very quick and easy way to "dress up " corn. It is also very yummy! I could eat this as a main dish!!
Corn Casserole
1 family size bag of frozen corn
1 brick cream cheese
1 stick butter
1 can chopped green chilies
In a microwave save casserole combine corn cream cheese and butter. Heat for 10 minutes, stirring every 2 to 3 minutes. When all combined well, add green chilies and heat for another 3 minutes. Stir well and serve warm.
I had my first taste of peppermint bark at a Christmas show this past November. It was wonderful. Most peppermint I have seen is made with white chocolate only. I found this recipe online and love it! I use Ghirardelli bittersweet and Ghirardelli white chocolate.
Peppermint Bark
12 oz. quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
12 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
1 Teaspoon peppermint extract
Yields 1-1/2 pounds
1. Line the cookie sheet with a 12" length of foil.
2. Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water -- do not allow bottom of bowl to touch water) until chocolate is melted and smooth. The chocolate will feel warm to touch. Remove from over water. Pour the chocolate onto the foil. Using the rubber spatula spread an even layer of chocolate over the foil.
3. Sprinkle half of the crushed peppermints over the chocolate. Chill in the refrigerator until set, about 20 minutes.
4. Remove the chocolate and peppermint from the refrigerator. Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. (The chocolate will feel warm to touch.) Remove from over water. Pour all of the white chocolate over the chilled chocolate and peppermints. Using the rubber spatula spread the white chocolate in even layer. Top with the remaining crushed peppermints. Refrigerate until very cold and firm, about 25 minutes.
5. Once hardened, use your hands to break the bark into chunks. Allow bark to stand 15 minutes at room temperature before serving. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)
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