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Somethin' Good is Always Cookin' (Recipes)

Chocolate Toffee Grapes

25 green or red seedless California grapes
½ cup semisweet chocolate chips or chopped semisweet chocolate
1 teaspoon vegetable oil
½ cup finely chopped toffee bits

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.

White Chocolate Almond Grapes

25 green or red seedless California grapes ½ cup white chocolate chips or chopped white chocolate 1 teaspoon vegetable oil ½ cup finely chopped salted almonds

Follow same directions as above, dipping in almonds.

Caramel Peanut Grapes

25 green seedless California grapes ½ cup finely chopped salted peanuts ½ cup caramel bits or 10 unwrapped caramels 1 tablespoon heavy cream

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

Drusilla's Health and Wellness Recipe
Roasted Beets with Fennel Oil Dressing

1 teaspoon fennel seed, crushed
3 tablespoons extra virgin olive oil
1½ pounds small beets
2 tablespoon sherry vinegar or raspberry vinegar
½ teaspoon honey
pinch of salt and a grind of black pepper, if desired
1 tablespoon thinly sliced garlic chives or chives

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


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