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Featured Articles

Fall Color Report

Somethin' Good is Always Cookin'

Super Simple “Faux Taffy Apple” Bites

4 ounces Evons Make Your Own Almond Bark
½ cup cocktail peanuts
50 large green grapes

Melt almond bark in microwave. Remove grapes from stems. Chop peanuts rather fine. Dip about a of the stem side of the grape into the melted almond bark, then dip that area into the chopped peanuts. That’s it!

They look like little acorns, and taste like a bite of a taffy apple. Perfect for Thanksgiving dessert. This recipe was shared by Sue Palazzolo of Gurnee.

Drusilla’s Health & Wellness Recipe
Skillet Delicata Squash with Herbs

2 medium delicata squash (about 2 pounds) or butternut squash
3 tablespoons unsalted butter or margarine
¼ cup coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1½ cups apple cider or apple juice
½ cup water
1 tablespoons apple cider vinegar
½ teaspoon salt
Freshly ground black pepper

Wash delicata squash, remove ends, peel with a vegetable peeler, cut it lengthwise in half, and scrape the seeds out with a spoon. Cut each piece lengthwise in half again, then crosswise into ½-inch -thick crescent slices.

Melt the butter or margarine in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs.

Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes, add more water if needed. Taste and season with pepper, and additional salt if needed.

Nutrition information per ½ cup serving: 100 calories; 4.5 g fat (.5g saturated); sodium 200 mg; carbohydrate 15 grams; fiber 1 gram; sugars 9 grams; protein 1 gram; vitamin A 4858 IU; vitamin C 12 mg

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