The lights are twinkling, the stockings are hung and the cookies are baked... well, maybe they're baked! If you're like me you're not exactly prepared for this holiday season... I mean, really, didn't we just take the kids trick-or-treating for Halloween?

 

Whatever you celebrate -- make it a great season! Indulge and enjoy!

Our neighborhood elementary school is Samoset Elementary, located just down the road from our shop. This Manatee County School was in need of a track and three Bennett Contracting employees donated their time to grade and build the compacted shell track which is almost 1/2 mile long and situated behind the playground in the photo above.

 

Employees Jake Bennett ("Big Jake"), Donald Folds and truck driver Joe Zinkhan all spent a weekend installing the track. Big Jake coordinated the effort with Samoset's Principal Mr. Scott Boyes and School Secretary Cheryl Bennett (Big Jake's wife and Jason's Mom). Samoset serves 510 Manatee County children and the track will be an integral part of the school's newest fundraiser a Walk-a-Thon scheduled for January 21st.

 

A big thank you, goes out to our friends at SMR Aggregates and All-Star Equipment Rental and Ring Power/CAT for their donation of in-kind materials and equipment rental.

We're getting pretty famous (or should I say infamous) for our newsletter recipes. I am amazed by the response to the recipes from all of our readers. So, let us indulge you once again with some fun recipes you can whip up this holiday season! By the way, since I'm running out of good ones if you've got a favorite, send it over, we'll give you credit for it! Thanks!!!!

 

A seriously irresistable appetizer, I have to make sure not to eat all of them when they come out of the oven!

 

4 1/2 oz. can black olives, chopped

1/2 cup fresh parmesan cheese, grated

4 tblsp unsalted butter, room temp.

1 tblsp extra virgin olive oil

2 garlic cloves, minced

1 cup Monterey jack cheese, shredded

1/4 cup fresh Italian parsley, minced

1 crusty French baguette

 

In medium bowl, stir together black olives, parmesan cheese, butter, olive oil and garlic until blended. Stir in Monterey jack cheese and parsley. Heat broiler. Cut baguette into approx. 24 thin slices. Spread mixture on each piece and place on baking sheet. Broil for 3 to 4 minutes or until bread is toasted at edges and olivita is bubbly. Best served warm just out of the oven.

 

Nettie is Connie's sister and this is a staple at their family holiday get togethers.

 

Two 8 oz. packages cream cheese, room temp.

8 oz. shredded sharp cheddar cheese, room temp.

One medium green pepper, chopped (optional)

One medium yellow onion, chopped

2 tblsp lemon juice

2 tblsp Worcestershire sauce

Paprika

 

Mix all ingredients by hand until nicely mixed, shape into ball and sprinkle with paprika. Chill in refrigerator overnight, covered. Serve with your favorite crackers, Connie suggests Sociables.

 

David Simmons of Diversified Construction Safety, our safety consultant warns that this chloresterol laden snack (which is his concoction) should probably come with a surgeon general warning.

 

1 box Snyder's of Hanover Sourdough Hard Pretzels

3/4 cup of Orville Redenbacher's Gourmet Buttery Popcorn oil

One 1 oz. package of Hidden Valley Ranch dry salad dressing and seasoning mix

1 tsp dill weed

1/2 tsp garlic powder

 

Preheat oven to 225 degrees. Use the flat side of a large spoon to break up the pretzels inside the bag to the desired size. Mix the oil and other ingredients in a large bowl. Add the pretzels and about 1/2 of the salt from the bottom of the pretzel bag. Coat the pretzels by turning them over and over in the oil. When coated well, place them on a cookie sheet, (cover it with foil for a quick clean up). Bake for 10 minutes, then stir the pretzels on the sheet and bake for another 10 minutes.

From all of us here at Bennett Contracting!

 

Sincerely,