Favorite Holiday Treats

I love baking, especially for Christmas. I would love to see new postings of your favorite Holiday treats. I love to try new treats and would love some new inspirations.

Peppermint Bark

The kids and I whipped this out this afternoon. One of many batches to be made this holiday season.

1 bag of white chocolate chips
6 candy canes, crushed plus more for topping
peppermint flavoring, optional
1/2 C. semi-sweet chocolate chips, optional

Melt white chocolate chips according to package directions. Once melted, add crushed candy canes and pepperming flavoring to your liking. Place on a cookie sheet lined with wax paper spread with a spatula to about a quarter inch thick. Sprinkle with the extra crushed candy canes. If desired, melt semi-sweet chocolate chips in microwave and drizzle on top.

leftover Turkey Nachos Cuban Style

We had this dinner at Chelsea Carbonells a few years ago and could not get enough of it.
Now it's tradition to make it every year after Thanksgiving. KIDS Love it!

Turkey breasts
1 tblsp olive oil
1 tlbsp butter
5-6 garlic cloves/crushed
1 tsp cumin
1 tsp mexican oregano
1/2 tsp. garlic powder
small can of tomato sauce
1 can diced tomatos
1/2 cp of chicken broth
1 can refried beans
1 can black beans
1 small can of chopped olives
Shredded cheese

Brown the turkey in olive oil and butter then add ingredients to chicken broth.
Let simmer for 3 hours. After add 2 tsp of flour and mix to thicken.
shred chicken.
Layer pan with tortilla chips, cheese, chicken, refried beans and black beans and olives.
Bake at 425 degrees for 10 minutes and serve with a little sour cream on top or avocado too.

Stuffed Acorn Squash

I'm so excited that I acually made myself sit down and post a recipe! I've been thinking about doing this ever since it started. This is a yummy recipe from the Rachel Ray magazine Feb. 07 issue. It's a really easy, warm fall meal. I usually serve it with a green vegetable.

serves 4
Prep Time 20 min
cook time 1 hr

2 acorn squash
2 tbs butter
salt and pepper
1/2 C couscous ( I make 1 cup dry couscous and use it all, I think it could use more than 1/2 c cooked)
1 tbs extra-virgin olive oil
1 onion finely chopped
3/4 pound ground beef ( I use 1 full lb.)
1/2 C chopped walnuts, toasted
1/4 C dried cranberries

1. Preheat the oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about half way up the squash. Add 1/2 tbs. butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, about 45 min to an hour.
2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium -high heat . Add the onion and cook, stirring, until softened, about 4 min. push the onion aside, add the meat, season with salt and pepper and cook through, about 5 min. Stir in the walnuts, cranberries and couscous; season with salt and pepper if needed.
3. remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Divide the couscous among the squash.