Peanut Butter Saltine Candy

Among the decorations, gifts and gatherings of loved ones, there’s perhaps nothing quite like family favorite foods that call to mind the joy of the holidays. Whether your loved ones relish building gingerbread houses or dining on an all-in feast, looking forward to annual traditions is part of what makes the season so special. 

This year, you can add to the fun with a new annual activity by creating a delightful dessert with the help of little ones and adults alike. With an easy recipe like Peanut Butter Saltine Candy that calls for just a handful of ingredients, you can get the whole family involved in the kitchen. 

Yield - 45 pieces

Nonstick cooking spray (butter flavor)

1 sleeve (4 ounces) regular saltine crackers

1/2 cup butter

3/4 cup creamy peanut butter

1 cup granulated sugar

2 cups milk chocolate chips

1/2 cup peanut butter chips

1/2 cup rough chopped, dry roasted peanuts

Directions

Preheat oven to 400 F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with nonstick cooking spray then lay saltines flat in single layer on prepared pan. Set aside.

In heavy duty, 1-quart saucepan over medium heat, combine butter, peanut butter and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes.

Remove from oven and sprinkle chocolate chips over saltines. Let cool 3 minutes then spread melted chocolate completely over saltines.

Sprinkle peanut butter chips evenly over chocolate. Return pan to oven 1 minute to soften chips. Pull pointed tines of fork through softened peanut butter chips to partially cover chocolate. Sprinkle chopped peanuts on top, gently pressing into candy.

Let cool on rack about 15 minutes then place in freezer 3 minutes. Remove from freezer and break into pieces. Store in airtight container.

Chicken, Spinach and Feta Casserole

After a busy day at work and school, or getting ready for the holidays, nothing tastes better than a quick, easy and heart-warming casserole dish. 

Prep time - 15 minutes
Cook time - 45 minutes
Servings - 4

1 package (10 ounces) frozen chopped spinach, thawed

3 eggs, slightly beaten

2 cups cottage cheese

11/2 cups chopped cooked chicken

3/4 cup crumbled feta cheese

3 tablespoons all-purpose flour

2 tablespoons butter, melted

2 teaspoons dried minced onion

1 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Preheat oven to 350 F.

Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.

In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.

Spoon into greased 11/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

A perfectly layered pie

The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish. 

It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert. 

Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness. 

Crust

3/4 cup butter

11/2 cups flour

1/2 cup brown sugar

11/2 cups pecans, crushed

Cream Cheese Layer

12 ounces cream cheese, softened

1 cup powdered sugar

4 tablespoons heavy cream

Pudding Layer

3 egg yolks

2 cups whole milk

1 cup sugar

1/3 cup cocoa powder

3 tablespoons cornstarch

2 tablespoons flour

1/4 teaspoon salt

2 tablespoons butter

1 teaspoon vanilla extract

Whipped Cream Topping

1 cup heavy whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

chocolate syrup 

1/2 cup chopped pecans

Directions

Heat oven to 350 F.

To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.

Bake 15-20 minutes until crust begins to brown. Cool completely.

To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.

To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside. 

In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.

In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.

Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.

To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer. 

Drizzle pie with chocolate syrup and sprinkle with chopped pecans. 

Rum and Cola Holiday Ham

Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Prep time - 30 minutes
Cook time - 80 minutes
Servings - 10-12

Ham

1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze

1 cup cherry fruit spread

3/4 cup dark spiced rum

3/4 cup cola

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt

Directions

Thaw frozen ham in refrigerator 24-48 hours.

Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.

Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.

Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.

To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.

During last 15 minutes of cooking, glaze ham every 5 minutes.

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