With Christmas and Valentine’s Day both in winter, this is the best season to try your hand at making candy. Chocoholics and sweet tooths will both love this chocolate-almond treat. This chocolate almond bark recipe was sent in by Judy, one of our readers. She said she can’t take credit for it because she got it from a friend. I can’t wait to try it!

What you need:
1/2 cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening

Line a 9×13 inch baking pan with parchment paper. Set aside.

Put chopped almonds in a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.

In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan.

Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break the chocolate almond bark into bite-size pieces to serve. yield: 16 servings.

Enjoy!

February is National Snack Food Month! Healthy snacks can provide you with an extra little boost to keep energy levels going throughout the day. It’s best to pack your own or buy snacks that contains some protein and carbohydrates, so that you’re able to better maintain your blood sugar level and stave off your hunger until the next real meal.

Apple Smiles
1 medium red apple, cored and sliced
3-4 tablespoons peanut butter
32 miniature marshmallows
Wash, core, and cut the apple in half. Cut each half into 8 slices. Spread peanut butter on one side of each apple slice. Place 3 or 4 mini-marshmallows on top of peanut butter on one apple slice. Top with another and press together to make a “smile.” Continue assembling remaining apple slices.

Homemade Cracker Jax 
3/4 cup brown sugar
1/4 cup butter
3 tablespoons corn syrup
1/4 teaspoons salt
1/4 teaspoons baking soda
1/4 teaspoons vanilla
8 cups popped popcorn
Preheat oven to 300.
Combine brown sugar, butter, corn syrup and salt in a saucepan. Cook over low heat until melted. Cook without stirring for 3 minutes over medium heat. Remove from heat, add baking soda and vanilla. (Add nuts if desired, here). Pour onto the popped popcorn and mix until evenly coated. Bake for 15 minutes at 300 degrees.

Ants And Bumps On A Log
Celery sticks
Nutella, peanut butter or chese spread
Peanuts; shelled
Raisins
Clean the celery and cut into 4 to 6-inch sticks. Spread Nutella, peanut butter or cheese spread on a piece of celery. Stick raisins and peanuts in the spread going along the celery stick alternating each.

Garlic Hummus And Pita Chips
1 can chickpeas
2 tablespoons minced garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
Pinch of oregano
6 pitas
Cut pitas into wedges and bake until toasted and crisp. Mash together the rest of the ingredients in a blender or food processor. 

Energy Treats
1 small banana
1/2 cup chunky peanut butter
1/2 cup toasted wheat germ
Finely chopped peanuts, mini-chocolate chips, or shredded coconut for coating
In a medium bowl, mash together the banana and the peanut butter. Stir in the wheat germ. Roll individual tablespoons of the mixture into balls, then roll the balls in one, or a mix, of the coatings listed above. Chill until firm. Makes 14 balls.

Creamy Veggie Dip
1/2 cup lowfat sour cream
1/2 cup lowfat ranch dressing
Pepper to taste
Directions:
In a small bowl combine sour cream and ranch dressing. Add pepper to taste. Veggies to dip: carrots, cucumber circles, green pepper strips, cherry tomatoes, zucchini
sticks, radishes.

If the forecast says snow is coming your way and you can’t live with out your favorite food – head out and stock up on what you need to make your own copy cat recipes. Hurry, before you get snowed in!

Wendy’s Chili.
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Applebee’s Quesadillas
2 (10-inch) flour tortillas
2 tbl butter softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 tsp diced onion or green onion
1 tsp diced canned jalapenos
1 slice bacon, cooked

Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan – but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45-90 seconds, flip the quesadilla and grill the other side.Remove the quesadilla from the pan and, using a pizza cutter, cut through the middle like a pizza. Serve hot with sour cream, guacamole, and salsa.

Olive Garden Pasta Fagioli
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

Steak & Ale’s Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.

Hot Cocoa and Winter. It’s a perfect match. Instead of grabbing a box of the pre-made stuff in your supermarket, try making your own. Choose a hot cocoa recipe from our favorites to get started!

Hot Cocoa:

1 3/4 cup nonfat dry milk powder
3/4 cup unsweetened cocoa powder
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar

Combine nonfat dry milk powder, cocoa, light brown sugar and granulated sugar in medium-size bowl. Spoon dry mix into container with tight-fitting lid. Cover and store at room temperature up to 3 mos. To make it: Add 8 oz. freshly boiled water to 1/2 cup mix in heatproof mug. Stir until completely dissolved.

Sugar Free Hot Chocolate Recipe:

1 tablespoon unsweetened Dutch-process cocoa powder (like Hershey’s)
1 tablespoon plus 2-teaspoons Splenda
2 tablespoons hot water
1 cup 1% milk

Place the cocoa powder and Splenda into a microwaveable mug. Add the hot water and stir until smooth. Pour in the milk and stir again. Microwave on high for 1-1/2 minutes or until hot. Do not boil.
Recipe makes one serving.

Bulk Hot Cocoa:
10 cups of powdered milk
7 cups of sugar
2 cups of cocoa
Mix it up. Add as much as you want to a cup of hot water.

Bulk Hot Chocolate
(this is good for gifts in a jar)

10 cups powdered milk
1 pound powdered sugar
1 3/4 cups unsweetened cocoa powder
6 oz jar (about 1 3/4 cups) powdered nondairy creamer

Mix altogether and sift to get out any lumps. Store in airtight container. Mix 1/3 cup mixture per cup (or to taste) and add boiling water. Try using different flavors of non-dairy creamer.

Toffee is a great candy to make for the holidays! If you’ve always wanted to learn how to make toffee, this is the best time of the year to do it. You can make some for yourself and some to give as gifts. In this toffee recipe, chocolate and almonds add to the rich taste. This is an easy recipe that you’re sure to get compliments on and requests for more. Use any type of nut in place of the almonds.

What you need:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F. Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container. Yield: 2 pounds.

Enjoy!

December 8th is National Brownie Day! Who doesn’t love a chewy brownie with a glass of milk or cup of hot chocolate? Celebrate the day by trying one of these easy brownie recipes!

Easy Brownie Mix
6 tablespoons cocoa
1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/3 cup flour
2 eggs

Preheat the oven to 325 degrees. Melt the butter and mix in the cocoa powder. Add the sugar, eggs, vanilla, flour and salt and mix well. Lightly butter a pan and sprinkle flour or cocoa until it’s covered.
Butter the baking pan lightly and sprinkle flour or cocoa over the pan until covered. This will help the mixture not to stick to the dish. Spread the brownie batter evenly in pan and put in oven for 35-40 minutes. When a tooth pick is inserted and it comes out clean the brownies are ready. Allow to cool until warm before cutting.

No Bake Brownies
(This is a great one for your kids to try making themselves)
1 14 oz. can sweetened condensed milk
2 oz. unsweetened chocolate
2-1/2 cups graham cracker crumbs
1 cup chopped walnuts

Spray a 9-inch baking dish with nonstick cooking spray. Heat the sweetened condensed milk and unsweetened chocolate in a medium saucepan together over medium-low heat until the chocolate is melted and the mixture thickens, about 10 minutes. Remove pan from heat, and stir in the graham cracker crumbs and half of the chopped walnuts. Spread in the prepared pan. Top with remaining walnuts. Chill until firm, 3-4 hours.

More winter fun – Check out some cute poems about winter for children!

December 4th is National Cookie Day! Personally, I think everyday should be cookie day, but hey, that’s just me.

I’m not a baker and the easier the better so here’s three extremely easy cookie recipes you and your family can make together…and enjoy together!

Vanilla Cookie Sandwich
24 Vanilla cookies
creamy peanut butter
marshmallow Creme
finely chopped peanuts

Spread the bottom side of 12 wafers with peanut butter and marshmallow creme. Cover with second wafer to make sandwich. Roll edges in peanuts.

Peanut Butter Smores
creamy peanut butter
9 Graham crackers, broken in half (18 squares)
7 Cookies similar to oreos, coarsely chopped
hot fudge ice cream topping
miniature marshmallows

Spread peanut butter on half of the graham crackers. Top each with the chopped cookies, some of the fudge sauce and a few marshmallows. Cover with a graham cracker. Place them on a microwavable plate. Microwave on high for about 10 to 15 seconds or until marshmallows begin to melt. Serve warm.

No-Bake Baseball Cookies 
14 ounces sweetened condensed milk
1 12-ounce box wafer cookies, crushed
1/2 cup chopped walnuts
2 ounces unsweetened chocolate, melted
6 pieces red string licorice
16 ounces white chocolate 
Line a work surface with waxed paper. In a large bowl mix the condensed milk, crushed cookies, walnuts, and melted chocolate. Take a tablespoonful of the mixture and roll into a ball. Place on the waxed paper and flatten gently. Repeat with the remaining dough, placing the cookies one inch apart. Cut the licorice into 1 - 1/2-inch pieces and set aside. Melt the white chocolate until smooth over a double boiler or in a microwave, stirring frequently. Using a fork, dip the cookies into the chocolate. Quickly, before the chocolate dries, place two licorice pieces on the cookies to form the baseball threads. Let dry thoroughly. The chocolate does dry fast, so make sure to place the licorice pieces on right after dipping. If the melted chocolate starts to harden, simply reheat for a few seconds and continue dipping. Makes 5 dozen cookies.

More winter fun – Check out some cute poems about winter for children!

I pulled easy vegetable soup recipe off a message board several months back. I made it once and it was very good. It’s a wonderful winter soup.

Peel and cube 3 (or more) potatoes, depending on how many you want.
Use about 2-3 boxes of chicken broth,
Pour the broth into a stockpot, add black pepper, bring to a simmer, add potatoes.
Decide what other types of frozen vegetables you want; green beans, corn, peas, cauliflower, brocolli, etc.
Let the potatoes cook at a simmer for about 10 minutes and then add all the frozen veggies.
Simmer for another 15 minutes or so. You could also add a can of tomato sauce to it also.

Homemade hot chocolate – perfect for a cold winter day.

Hot Chocolate Mix Recipe
6 cups nonfat dry milk powder
2 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup powdered nondairy creamer

In a large mixing bowl, combine all the ingredients and mix well. Add a couple of teaspoons to a mug of boiling water. Store in an air tight container.