ROASTED ALMONDS

I am always looking for a healthy snack. I have to eat small meals or snacks six times a day so it makes a difference what I choose. I happen to be at Target and picked up a small bag of roasted almonds $.99 for about 2 oz. This got me thinking so today I tried to make them myself.

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1 cup raw almonds

a little salt and a little olive oil

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preheat oven to 400 degrees

On a small cookie sheet sprinkle the olive oil. Place almonds on and toss ,then put in oven.

Bake for 5 minutes and toss again. Bake another 5 minutes. They should be close to being done. If you need a little more time go every 2 minutes. Take out of oven and sprinkle with sea salt.

I love the way they turned out and I like them better than the store bought. I now have a snack ready to go and because I buy my raw almonds in bulk at Sam's Club I save money. You can control the amount of oil and salt to what ever your needs are.
Almonds make a really good protein snack and have been helping me not feel so tired...you might want to give these a try.

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ENJOY!

CHRISTMAS SPINACH SALAD

12 cups bitesize pieces of spinach

(Iused half spinach and half romaine)

2 cups sliced strawberries

2 cups honeydew melon balls

1/2 cup toasted pecans

(broken or whole)

1/2 cup Gouda ( cubed or sliced)

Toss all ingredients together and keep chilled until ready to use

DRESSING

I used a Strawberry Poppyseed Dressing from the produce section of my grocery store.
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I found this recipe in an older Betty Crocker holiday magazine you see displayed near the checkout at your favorite grocery store. I changed it a little and didn't use the dressing they suggested. I think it was good and a healthier version side for my Christmas dinner. Also good if you have vegetarians at your Holiday dinner.

WINTER MIX

3 cups rice chex

3 cups corn chex

1 cup small pretzel twists

1 cup peanuts

2 12-ounce packages white chocolate chips(Ghirardelli)

1 12-ounce package m&m's ( I only found an 8 ounce)

Mix together cereals, pretzels, peanuts and M&M's in a large bowl. Melt white chocolate in a double boiler and stir until smooth. Pour over mixture in the bowl and toss gently until well coated. Spread on wax paper lined cookie sheets and let cool. When cool break up into pieces and store in an airtight container ( not in a warm area because of the chocolate... a pantry cupboard should be ok)

Makes about 16 one cup servings

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I found this recipe in a Midwest Living magazine but changed it a little. They used honey-roasted peanuts and I did not have any. I also substiuted white chocolate chopped for the chips because I had a 2.5 pound bar to use up I bought for Christmas baking and didn't use it. I used a little more than half the bar, chopped. It was Ghirardelli bought at Sams club. I am only able to get the white chocolate chips in the winter near the Holidays so I buy a few extra bags to have throughout the year. This would make a great Hostess Gift. My family really liked this one and it did not last long.

~ENJOY~

GRANDPA BURNSON'S PEANUT BRITTLE

My dad made this every Christmas and it has become a family tradition in my family also. If you know someone who really likes peanut brittle this will make an excellent gift:)

3 cups sugar

1 cup Karo syrup (light)

1/2 cup water

Mix these together in a 3 or 4 quart heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Now let it boil without stirring until, on a candy thermometer, it reaches 280 degrees.

3 cups salted peanuts

( I use planters cocktail or spanish peanuts)
Add warm peanuts very slowly so as not to drop the temperature to much. Keep cooking until the temperature reaches 300 degrees. ( if the peanuts are cold it drops the temperature to much) Also stir slowly so peanuts don't burn...keep a close eye on the temperature. When it reaches 300 take off the stove and add 2 teaspoons baking soda. This should be pre-measureed so you can add it quickly and stir quickly as it will rise over the pan if you don't, should only take a minute. Now pour into 2-12 inch , well buttered, pizza pans. (cookie sheets with a lip will work also but I find the pizza pans are the best) You don't need to do anything else. It should have bubbles and look like the above picture. It is best when stored in a tin and not in plastic. I have had it in a zippy bag but ,again, it is really best stored in a tin. I purchase the holiday tins at the after christmas sale every year for extra storage.

~ENJOY~

ALMOND ROCA

This is a new blog for me and so I thought I should start off with a new recipe I have not made before. Almond Roca. I grew up in Washinton state where Brown and Haley have their candy making company and they have the original Almond Roca. My mother just loves this candy and so this recipe is dedicated to her...love you mom.

1 pound butter (no substituting here)

1 cup white, granulated sugar

1 cup packed, brown sugar

1 1/2 cups chopped almonds

1 teaspoon vanilla

1-12 ounce package milk chocolate chips

(use a good quality here)

More chopped almonds to sprinkle on top

(you may use sliced like I did)

Using a heavy 3-quart sauce pan, melt butter over medium heat. Add sugars to melted butter and stir well until sugar dissolves. Keep stiring until , using a candy thermometer, hard crack stage is reached about 300 degrees. Remove from heat and add chopped almonds and vanilla. Pour into buttered cookie sheet (one with a ridge on it) I found a pizza pan worked best for me. I used a disposable one and it worked great.( it measured 13 inches across)

Let this cool for about 5 minutes and then sprinkle chocolate chips on top I started with half of the bag but used 3/4 of the bag. I also chose not to do the other side(to messy when eating) and so I ended up with a few extra chips. Spread the chocolate across the candy when melted and sprinkle on the chopped or sliced almonds. Break into pieces when cooled and store in a tin or jar. Plastic is not recommended. I lined my tin with wax paper first.

~~ENJOY~~

This is a great gift for the holidays