Refried Beans

1 (15 oz) can Black Beans or Pinto Beans

1 Tablespoon Olive Oil

1 Garlic Clove, minced

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

1/4 teaspoon Kosher Salt

Pinch Black Pepper

Drain the beans and reserve the liquid in a measuring cup.  

In a small saucepan, heat oil over medium heat.  Add garlic and saute for about a minute.  Add beans, 1/4 cup of the reserved liquid, cumin, chili powder, salt, and pepper.  

Turn the heat to medium low and cook for 10-15 minutes, stirring often.  Smash towards the end of the cooking time until most of the liquid is cooked out and the texture is mashed and thick, but not to dry.  You can add small amounts of liquid if the beans become too dry.  The consistency should be fairly creamy with some whole beans.  

Add additional salt to taste.  Serve immediately.

Peppermint Bark

3/4 cup Crushed Candy Canes (~10 ct.)

24 oz. White Chocolate chips (2 bags) or (1 block of almond bark)

1 teaspoon Peppermint Extract

In a large ZipLock bag, crush candy canes so no piece is larger than 1/4 inch.  

Line a jelly roll pan with parchment or wax paper, cut to size.

In a double broiler, melt chocolate.

Combine candy pieces, chocolate, and extract.  

Pour mixture onto lined jelly roll pan.  

Refrigerate at least 1 hour until firm.  Break into small chunks.

NOTE: you can do variations to this.  

- Make 3 Corn Treat but using this peppermint bark as the chocolate. 

- Take 4 cups of Pecans and pour mixture over.  Spread on 2 lined jelly roll pans. Break into chunks when firm.

- Before you melt the white chocolate, melt 24 oz. of dark chocolate in the microwave following package directions.  Spread onto lined jelly roll pan.  Let cool for 1 hour.  Then continue with the  recipe for the white chocolate.  When you pour on top of the dark chocolate let set for 10 minutes before you put in the refrigerator.  Then let cool for 1 hour until firm.  Break into chunks.