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Put toothpicks into grapes, set aside. Line baking sheet with wax paper or parchment. In small double boiler, melt chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in microwave on high power 30 seconds, stirring once). Dip grapes in chocolate and then in toffee. Place on lined baking sheet. Repeat until all grapes are used. Chill until set. Makes 25.
Follow same directions as above, dipping in almonds.
Put toothpicks into grapes, set aside. Line baking sheet with wax paper or parchment. Place peanuts in small bowl and set aside.
In small saucepan, melt caramel and cream together over medium-low heat, stirring until melted, about 5 minutes. Keep warm. Dip grapes in caramel and then in nuts. Place on lined baking sheet . Repeat until all grapes are used. Chill until set.
Note: To melt caramel in microwave. Put caramels in microwaveable bowl, zap on high 30 seconds. Stir until smooth. Zap an additional 20 seconds if necessary.
From Family Features
Preheat oven to 375°F.
Remove greens and scrub beets with a stiff brush under cool running water. Wrap each in aluminum foil. Roast on baking sheet for 45 minutes to 1 hour depending on size.
While beets roast; heat oil in a small skillet, add crushed fennel seed. Heat over low heat until oil is fragrant, about 5 minutes. Remove from heat, cool in the skillet, strain through a fine sieve. Set aside.
When beets are done, cool slightly, peel and cut into quarters.
In a small bowl, mix fennel oil, vinegar, honey, pinch of salt and pepper. Toss beets with dressing, garnish with garlic chives. Yield: 6 servings.
Nutrition Facts Per 1 cup serving: 90 calories, 5g Total fat, 130mg sodium (with added salt), 12g carbohydrate, 3g dietary fiber, 2g protein