Christmas Treats

 

We did a cookie exchange for Christmas, but I also made these treats to give to people that I wasn't able to take cookies to. The problem was that we were going to deliver these on Christmas Eve, but everyone was riled up and crazy, so we didn't get a chance to deliver these on Christmas Eve. So, we were going to deliver these on Christmas Day after we visited family...and then my baby came down with the stomach flu and was throwing up all evening...and the next day. So, we ended up eating these all ourselves.

 

Pretzel M&M Peppermint Kisses

Ingredients:

70 square pretzels
70 Hershey's peppermint kisses, unwrapped
70 red and green M&Ms

Directions:

Preheat oven to 200 degrees. Line a cookie sheet with waxed paper or parchment paper. Place pretzels on the cookie sheet in a single layer and then top each pretzel with one Hershey's peppermint kiss. Bake in preheated oven for 4-5 minutes, or until the chocolate is shiny and soft, but holding its shape and not completely melted.

Remove from oven and carefully place on M&M in the center of each peppermint kiss and press down gently. Place in refrigerator to allow chocolate to set.

Source: I have gotten this from neighbors and friends for years now. It's pretty self-explanatory, but I found a recipe for it through Pinterest. You can find the recipe here.

Notes: Oh, these were good. I made more than 70. I just filled my jelly role pan as much as I could. I didn't keep track of the final count. You can make these at any time of the year. Use pink, red, and white M&Ms for Valentine's Day. Or use regular colors of M&Ms for any time of the year.

Pretzel M&M Rolo Treats

Ingredients:

70 circular or square pretzels
70 Rolos, unwrapped
70 red and green M&Ms

Directions:

Preheat oven to 350 degrees F.

Line a cookie sheet with waxed paper or parchment paper. Place pretzels on the cookie sheet in a single layer and then top each pretzel with a Rolo.

Bake in oven 1-2 minutes, or until Rolos are softened, but not completely melted.

Remove from oven and place one M&M in the center of each Rolo. Place in refrigerator until set.

Source: Again, this is one I have gotten from family and friends for ages, but I found some instructions on Allrecipes.com. You can find it here.

Yummy Shredded Pork

 

This pork is great on its own or served in sandwich form. Don't forget to top it with the amazing sauce. Don't be overwhelmed by the huge list of ingredients. More ingredients just means more flavor! This is another recipe that requires a smoker. You could make it in a slow cooker, but just be aware that the flavor won't be the same.

Peach Pork Butt

Ingredients:

Dry Rub:

1 tablespoon dark brown sugar
1 tablespoon turbinado or raw sugar
1 tablespoon paprika
2 1/4 teaspoons salt
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Injection:

3/4 cup peach juice (drained from the canned peaches used in the sauce recipe, below)
1/4 cup granulated sugar
2 tablespoons salt
1 tablespoon Worcestershire sauce

1 (6-8 pound) bone-in pork butt

Sauce:

2 cups Memphis-Style Championship Red Sauce (recipe below)
1 can peaches in natural juices, drained (juices reserved) and chopped

Directions:

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the heat reaches 250 degrees F, place the pork butt on the void side of the cooker, close the lid, and cook over indirect heat for 7 to 10 hours, until the internal temperature of the pork reaches 190 degrees F. Continually monitor the grill temperature and add hot charcoal or wood coals as needed to maintain the cooker temperature of 250 degrees F. Remove the pork to a cutting board and let it rest for 20 minutes.

In a saucepan, combine the barbecue sauce and chopped peaches and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes. Slice, pull, or chop the cooked meat into bite-size pieces and serve drizzled with the sauce or serve the sauce on the side.

Source: Recipe by Chris Lilly from Big Bob Gibson's BBQ Book (Clarkson Potter). You can find it here.

Notes: This was really flavorful. As mentioned above, it is great on its own or served as a sandwich.

 

Memphis-Style Championship Red Sauce

Ingredients:

1 1/4 cup ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn syrup
1/2 cup maple syrup
1/4 cup honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire
1 tablespoon applesauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dry mustard
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin

Directions:

Combine all the ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer 10-15 minutes. Let cool; transfer to a jar and store, refrigerated, for up to 2 weeks.

Source: Recipe by Chris Lilly from Big Bob Gibson's BBQ Book (Clarkson Potter). You can find it here.

Notes: The picture above shows the peaches added into the sauce for the Peach Pork Butt recipe, otherwise it is a smooth barbecue sauce.

Slow Cooker "Roasted" Potatoes

So, these potatoes aren't really roasted since they are made in a slow cooker, but what could be easier?

Slow-Roasted Potatoes

Ingredients:

16 small new red potatoes, washed, unpeeled, and halved
3 tablespoons butter, cubed
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
Black pepper, to taste

Directions:

Combine the potatoes, butter, paprika, salt, garlic powder, and pepper in a slow cooker. Stir to blend. Cover and cook on low for 7 hours or on high for 4 hours.

Source: The Daily Meal. You can find it here. Though be aware that the picture they use on their site is a stock photo and your potatoes won't end up looking like that.

Notes: These were tasty. Be generous with the seasoning though. Feel free to use more salt, pepper, paprika, and garlic powder than noted in the recipe. Also, we used minced garlic rather than garlic powder.