Susie answers:

Any crafts store will have them…like Micheals and such.

Susie answers:

Yes, put the ice tray in the freezer before you fill it

Susie answers:

Have you ever been to a cake decorating store? They have a vast array of inexpensive molds available. There is a mold for candy bar, of course it doesn’t say ” Hershey ” because that would be a copyright infringement. I believe I even saw mold for candy corn. The molds can be used over and over again. They cost so little, it’s not worth the trouble to make a mold that won’t hold up. Check the yellow pages to find a store in your area. The clay suggested above is not food safe,

Susie answers:

Well .. You don’t want to actually crystallize your hard candy!! It’ll be completely unmanageable from one second to another.

The only material, that I can think of, is silicone. The mat you use to work the molden sugar-mass on is made of silicone.
You can get silicone molds for cakes and for ice cubes. And I have seen “iceberg” ice cube molds .. So I think you should be able to get a “crystal” mold made of silicone .. ?
Anyway – search for ice-cube trays made of silicone – you may find shapes that are even better

Btw: The cluster-crystallized hard candy is actually pure sugar, which has crystallized on a piece of string.

Susie answers:

Yes that is what they use in some candy companies.

Http://www.wrenscottage.com/kitchen/recipes/cornstarchmold.php

Susie answers:

Http://www.allposters.com/-st/Food-Beverages-Vintage-Art-Posters_c19285_.htm
This is where I order all my posters. Just be sure you get something that will fit a frame that you can purchase without having to special order a custom one. I have cut some posters to fit regular sized frames.

Susie answers:

Ive found Several online
I hope this helped! *

http://cgi.ebay.com.sg/ws/eBayISAPI.dll?ViewItem&item=300264131121

http://cgi.ebay.com/RETRO-Liverpool-HOME-Jersey—1989%2F1991-(Size-M)_W0QQitemZ180303587523QQcmdZViewItemQQimsxZ20081102?IMSfp=TL081102108007r27400

Susie answers:

You have to wait and see, they will disapear for a bit and then the ones that were pretty popular will go into retro xx

Susie answers:

I found this :

The five flavors included are Disco Berry (70’s), Hey Mango-rena (90’s, Hey Macarena anyone?), Optimus Lime (a nod to 80’s Transformers character Optimus Prime) and Psychedeli-Melon (60’s).

Disco Berry – this flavor is kind of hard to pin down, I’d say it’s sort of combination of Strawberry and Raspberry, and perhaps a little bit of Cherry in there as well. Overall my favorite of the four.

Hey Mango-rena! – not bad, I’m not a big fan of Mango, but this was pretty good, with a “light” Mango taste, and perhaps a little citrus thrown in the mix as well.

Optimus Lime – The funniest (or punniest) named of the bunch, the Optimus Lime has a very strong lime taste, which is both sour and tart, enough to make my mouth pucker a little. Not bad, but I’m not a big fan of lime in general.

Psychedeli-melon – Tastes like a combination of cantaloupe and perhaps lemonade. A nice and fruity flavor overall.

Http://candyaddict.com/blog/2007/05/16/candy-review-limited-edition-retro-starburst/

Susie answers:

I remember zotz, thanks for bringing back memories I’d forgotten about those

Susie answers:

For stress relief I would put in Chamomile tea or peppermint tea over caffeine charged coffee and chocolate. Aromatherapy candles or lotion. Bath and Body works has small ones in “Sleep” for $3. A small heating pad you can put in the microwave.
I don’t think Starbucks, hot chocolate and marshmallows say stress relief

Susie answers:

How about personalized items like shirts/cups/beer mugs/wine bottle holders/ door mats!! Why not!

Susie answers:

Girls should never waste their money buying boys gifts. THese relationships come and go like the wind. Put your money in the bank and save it for yourself. Believe me, with this economy the way it is, don’t blow your money.

If you’re married, its a different story. This 6 month anniversary is a big deal to YOU, not to him. Boys don’t care about that relationship muck. Just drop it and don’t bring it up again.

Only if he brings it up, then let him buy YOU a gift.

Teddy bears? OMG! What a huge waste of money.

Susie answers:

Something personal

Susie answers:

You got involved with a married man. Of course he stretched their relationship all out of proportion and lied to you.. He was enjoying your attention and yes, it was an emotional affair, if not more. He’s trying to work things out with her so he chose to cut you out, which he should. You don’t respect his marriage and know you would jump him in a heartbeat if given the chance, and so does he.. That’s why he’s cutting you out while he works on things with his wife. And, no, you’re wrong.. She couldn’t make him stop his relationship with you – He did because he chose to. Move on, get over him and next time, find yourself a single man.

Susie answers:

Yes, if the allotted carbs/calories/etc fit into the diabetic’s meal plan. There is an additive (sugar alcohol) that is sometimes put in place of the sugar that causes stomach problems for some people so that should be taken into account.

Susie answers:

One of the many myths about diabetes is that so-called “sugar-free” foods are better for a diabetic, and that they don’t raise glucose levels. In fact, diabetic and “dietetic” versions of sugar-containing foods offer no special benefit. They still raise blood glucose levels, are usually more expensive and can also have a laxative effect if they contain sugar alcohols. It’s also a myth that you need to avoid all sugars. If eaten as part of a healthy meal plan, or combined with exercise, sweets and desserts can be eaten by people with diabetes. They are no more “off limits” to people with diabetes, than they are to people without diabetes. So, yes, sugar-free foods CAN increase your glucose (a.k.a. Suagr) levels. And, as your metabolism slows when you sleep, your body’s ability to metabolize those carbs will also slow, causing increases. You might want to cut down a bit on that stuff at night. Hope this helps!

Susie answers:

Sugar Free stuff isn’t for us!! It is for the dieters who can get on and off diets without health problems.

Carbs in the sugar free stuff comes from starch fillers, the milk and a few other not so nice ingredients.

The carbs in milk can send my glucose to the moon faster than the carbs in half cup of real ice cream!!!

When a product is labeled with a “— Free” or “Low —” label, it always has something else added to it to make it much less healthy than the real product. Fats and sugars are main product left out or changed and the result is more salt or sodium!!

Buy real product and have smaller serving!! Then you won’t get something else you don’t want to deal with too.

Susie answers:

My mom makes sugar free candies for my grandmother every year. She makes turtles: sugarfree chocolate, sugar free carmel and walnuts. Sugar free chocolate dipped pretzels, nuts and fruits. You can usually find sugar free chocolates (for melting) at most candy stores. Splenda has made making cookies and cakes for her a lot easier, and you can check at Splenda.com for more recipes.

Here are some great sites to visit for making yummy desserts:

http://www.sweetdeliverance.com/

has more than just cookies and cakes, has candies, pies and pastries

http://www.thatsmyhome.com/sugar-free-recipes/pistac.htm

Has desserts, meals and bread recipes available

http://www.hersheys.com/sugarfree/recipes/index.asp

It’s Hershey’s, it’s gotta be good

Hope this helps with holiday cooking!

Susie answers:

Friendlys sugar free ice cream is very very good, i bought sugar free black rasberry ice cream and it was AWESOME….Be careful with the sugar free candy, the sugar free alcohol give you bad gas!!!! Really it does,,,Its really not good for you.

Susie answers:

Sure, easy breezy, I usually do them with mini peanut butter cups. But you can use any Click on the link for a picture.

(If you want to make your basic chocolate chip cookies recipes you can just chop up whatever candy you have and use it in place of the chocolate chips, of course, I’ve done that too. Some to the candy is easier to chop up if you put it in the freezer for 10-15 mintues)

I make tons of these for my Christmas trays

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Susie answers:

Well if they keep checking their sugars and know what to do with high values then it can be considered but excess is definitely not an aceptable option, good luck

Susie answers:

Get normal-sized hot dogs and refrigerator croissant dough. Take two of the triangles of the dough, that are stuck together to make a square, and put the hot dog in the middle. Make cuts in the dough on both sides of the hot dog that are about 1/2 inch wide and long enough to almost reach the hot dog. Wrap the strips one by one, alternating sides, over the hot dog to make it look like a mummy. Then just cook it up and enjoy! They’re really tasty, easy, and bring the Halloween spirit.

You can also search “Halloween Recipes” or “Halloween Party Recipes” on Google, or whatever search engine you prefer, and there are a lot of fun things there too. I know this site has a lot of cool recipes.

Hope this helped! Good luck with your party!

Susie answers:

Aolmund Joys
milkyways
twizlers
dum-dums
now and laters
candy corns
sour patch kids
junior mints
gummy worms
caramel creams
tootsie rolls
tootsie pops
oh, and can’t forget Hersheys!
P.S I’m right up there with ya when it comes to loving caramel

Susie answers:

This cake is sure to be a hit….I’ve made it before everyone loved it pluse it looks real & gross lol

Kitty litter cake
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

DIRECTIONS
Prepare cake mixes and bake according to package directions (any size pan).

Prepare pudding according to package directions and chill until ready to assemble.
Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.

When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won’t need all of the pudding, you want the cake to be just moist, not soggy.

Line kitty litter box with the kitty litter liner. Put cake mixture into box.
Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
=)

Susie answers:

They’re Palmer brand “Bunny Bites” Go to the below website to see/order them:

http://www.retrocandyonline.com/caramel-filled-easter-eggs.html

Cheers

Susie answers:

Yes there are, you can try TOBLERONE chocolate, white package it has Honey on it and taste really good.

Enjoy it

Susie answers:

Lots of parents are unbelievably scared of the Halloween candy being tampered with – poisoned. Interestingly, we have almost know actual cases of that happening, but TONS of rumors ever year.

And the candy companies are scared of that , too.

Susie answers:

Chocolate bunnies and creme-filled chocolate eggs…

I’m gaining weight just THINKING about it….

Susie answers:

Depending on what your using you would have to melt chocolate chips or flavored choclate liek mint …all to your liking in a small tin cup place in fridge to cool put caramel let cool place another layer of choclate you can add what you want with the caramel id sujest orange zest in a simple syrup with sugar but w.e u want or jjust plain….

ENJOY

Susie answers:

Look for chocolate recipes in godiva.com

Those are so yum-yum!!!

Susie answers:

Here

Raspberry Truffles are a smooth, bite-sized candy with a cream cheese base and a delicious raspberry flavor. You can modify the recipe by rolling the balls in cocoa, powdered sugar, toasted coconut, or any nuts of your choice. I would not recommend dipping them in chocolate, however, as the filling remains too soft for dipping.
Prep Time: 1 hours, 15 minutes
Ingredients:

* 8 ounces cream cheese, softened
* 6 ounces melted white chocolate
* 3/4 cup vanilla wafer cookie crumbs
* 1 tsp vanilla extract
* 1/2 cup raspberry preserves
* 3-4 drops red food coloring (optional)
* 1/2 cup crushed almonds

Preparation:

1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.

2. Place the cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.

3. Stir in the cookie crumbs, raspberry preserves, vanilla, and food coloring. Cover with plastic wrap and chill in the refrigerator for an hour.

4. Shape the mixture into small balls. Finish by rolling in chopped nuts. Store in an airtight refrigerated container.

Susie answers:

I always buy the chocolate and candy molds, I melt the chocolate and pour it in the mold. You let it sit until it’s hard, then eat it. I also once bought a lollipop mold that was Valentines day related, it was a heart with a rose in the middle. I melted the chocolate and poured it in the molds and added a stick. I gave these as Valentines to my friends in high school, they loved them! Good luck!

Susie answers:

Here is a wide variety of romantic recipes specifically for Valentines Day – http://www.valentine-shop.com/cooking.htm

Enjoy!

Susie answers:

Go to a craft store. They have “meltable” chocolates for making candy. In a variety of colors. Buy that. They’re really easy too. Just melt in microwave, pour in to mold & put in fridge to set.
They also have molds too. (craft stores) Like a Michaels.

————————————————————————————

Forgot I had one….

1/3 pound paraffin
24 oz. Semi-sweet chocloate chips.

Melt together over low heat on stove until completely melted.

Variations:
*Pour in to molds & refrigerate until set.
*Line a jelly roll pan with wax paper & pour on to, fridge til set. Then break in to pieces.
* Line a loaf pan with wax paper, pour, fridge til set. Cut into pieces.

**I always add flavorings to the chocloate. By itself it’s plain tasting.
Buy the flavorings at a craft store. They are specifically for candy.

Susie answers:

Cherry Almond Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9421&r_d=y

Christmas Bark Candy

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11333&r_d=y

http://www.razzledazzlerecipes.com/christmascandy/christmas-bark.htm

Cranberry Almond Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11385&r_d=y

Cranberry Bog Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=33291&r_d=y

Cranberry Macadamia Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3641&r_d=y

Cranberry Nut Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=29889&r_d=y

Crunchy Peanut Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9463&r_d=y

Jelly Bean Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22470&r_d=y

Layered Peppermint Crunch Bark

http://www.razzledazzlerecipes.com/christmascandy/layered-peppermint-crunch.htm

Oreo Cookie Bark

http://www.razzledazzlerecipes.com/christmascandy/oreo-cookie-bark.htm

Pastel Almond Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14796&r_d=y

Pecan Cherry Bark

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21919&r_d=y

CHRISTMAS CANDY RECIPES:

http://www.razzledazzlerecipes.com/christmascandy/index.htm

http://www.razzledazzlerecipes.com/christmascandy/candy-recipes.htm

http://www.razzledazzlerecipes.com/christmascandy/candy-recipes-3.htm

Susie answers:

You can dress this fudge up by sprinkling colored sugars or candy decorations on it while it is still warm.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan – I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
*******************************************************************

Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes

Ingredients
10 oz. Semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. Chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. Shortening

Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.

PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
**********************************************************************

Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
**********************************************************************

Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts

Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.

4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.

Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.

Susie answers:

Thin Mint Cookies-
1 box devil’s food cake mix
2 eggs
2 T. Water
2 T. Cooking oil
1/2 c. Cocoa
1 pkg. Chocolate chips
2-3 drops Wilton’s Candy Mint Flavoring

Preheat oven to 400 degrees F. Combine cake mix, eggs, water, cooking oil, & cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, then shape into very small 1/2” balls. Place these balls on a cookie sheet 2” apart, & flatten with a large spoon that’s coated with oil. Bake for about 8 minutes. Let cool until they reach room temperature. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a 2 or 3 drops of mint flavoring. Do NOT add too much, it is a powerful flavoring. Spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
————————————
Reindeer Pretzels-
4 ounces chocolate-, vanilla- or butterscotch-flavored candy coating (almond bark), chopped
12 large pretzel twists
12 pretzel rods
24 miniature semisweet chocolate chips
12 red candy-coated chocolate candies
1 roll Betty Crocker® Fruit by the Foot® cherry or other flavor chewy fruit snack rolls
12 miniature green candy-coated chocolate candies

1 . Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
2 . Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
3 . If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
4 . To make reindeer, press on chcolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.
——————————————
Peppermint Cookies- (yummy)
3/4 cup granulated sugar
2/3 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
2 cups Gold Medal® all-purpose flour
About 1/4 cup granulated sugar
About 1/4 cup red colored sugar

1 . Heat oven to 400ºF. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.
2 . Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.
3 . Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
————————————
Rum Balls-
1 pkg 12oz vanilla wafer cookies
1 1/2 c powdered sugar
1 c finely chopped pecans
1/2 c dark rum
3 TBS light corn syrup
2 TBS unsweetened cocoa

In a medium bowl, combine the crushed cookies, 1 c powdered sugar, the pecans, rum, corn syrup, and cocoa; mix well. Shape into 1 in balls. Place the remaining 1/2 c powdered sugar in a shallow dish; roll balls in the powdered sugar, coating completely. Serve immediately or store in an airtight container.

Enjoy!

Susie answers:

These aren’t my personal recipes but they do come from the cookbook that used to belong to my husband’s grandmother. We love that she left it in his possession and are always fond of peeking inside for helpful hints and tried – and – true recipes.

(Christmas cookies)

1¾ cups sugar
1 cup (2 sticks) good oleo or butter
4 cups flour
2 large eggs
1 level t soda
1 t vanilla
? t salt
1 t butter flavoring

Cream oleo, add sugar and beat until fluffy. Add eggs and beat in. Mix in vanilla and butter flavorings. Stir salt and soda into flour. Add flour a little at a time to egg mixture. Dough will be very thick. Can be shaped into rolls, chilled and sliced. For Christmas cookies, roll out on lightly floured surface. Cut desired shapes. Bake on lightly greased cookie sheets at 350° for 10 – 12 minutes or until lightly browned.

- – - – - – - – - – - – - – - – - – -

White Mountain Icing (Allegretti)

½ cup sugar
¼ cup white karo
2 T water
2 egg whites
1 t vanilla

Boil sugar, karo and water to firm balls stage (242°). Cooks quickly. Beat egg whites until stiff enough to peak. Pour hot syrup slowly over whites while beating. Add vanilla and mix.

Makes nice soft workable icing.

Susie answers:

All-Time Favorite Chocolate Chip Cookies

Prep: 30 min., Bake: 14 min. Per batch, Cool: 15 min. Bake 10 minutes for a soft and chewy cookie or up to 14 minutes for a crisp cookie.

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 Tbsp. All-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 (12-oz.) packages semisweet chocolate morsels
Parchment paper

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. Vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

Flavor Cravings: All sorts of goodies can be added to Rebecca’s recipe to create other signature cookies. Here are a few of our staff favorites.

Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.

Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.

White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.

Almond-Toffee Cookies: Substitute 6 (1.4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.

Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.

Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)

Yield: Makes about 5 dozen
=======================================================================
Everybody loves homemade cookies! Here is one of my favorite cookie recipes

Munchers:

INGREDIENTS

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, cream together the butter and sugar.
Beat in eggs, one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt;
stir into the creamed mixture. Stir in the milk chocolate
and semisweet chips, toffee bits, and pecans. Drop by
tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies
to cool on the baking sheet at least 5 minutes before transferring
to wire racks to cool completely.

======================================================================
Pecan Butter Balls Cookie Recipe

1 pound (2 cups) butter, softened
1 cup confectioners’ sugar
1 Tablespoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 cups toasted pecans, chopped very fine or ground in a food processor
2 cups confectioners’ (powdered) sugar for dusting and rolling

Directions: How To Make Pecan Butter Balls
Preheat oven to 350 degrees F.
For the best flavor, toast the pecans first. Place whole or halved pecans on an ungreased sheet pan and toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Let cool and set aside. Grind in a food processor when cool.
Line baking sheets with parchment paper or spray with vegetable shortening spray.
Using a stand mixer or heavy duty hand mixer with the beater attachment, beat butter on medium to high speed about 2 minutes or until fluffy. Add confectioners’ sugar and beat again, scraping the sides of the bowl as necessary. Add vanilla extract and salt and beat again.
Turn the mixer to low. Add flour and ground pecans to the mixing bowl 1 cup at a time, scraping the bowl a few times. At this point, the mixer will slow down. Mix only until dry ingredients are blended.
Using a cookie scoop, ice cream scoop or Tablespoon, measure cookie batter in 1 inch balls and place on prepared pans leaving a little room between cookies to allow for spreading.
Bake in 350 degree over for 14 minutes or

Susie answers:

ITs hard to decide, i say both.

Susie answers:

No they are fine especially since they are not really old

Susie answers:

Looks good and like kids would have fun with it. Some of the content may be difficult on account of varying prior knowledge of students. Perhaps a glossary would help. Good luck.

Susie answers:

My favourite side dishes are boiled new potatoes, roasted beetroots and cabbage. Delicious.

Susie answers:

That is adorable and original. You should see about getting it published. =)

Susie answers:

I’ve looked for you- but I don’t think he his giving his secret recipes away! Looks like we’ll just have to continue to buy them
: (

Susie answers:

It’s sweetened with an artificial sweetener that acts as a laxative if too much is eaten. Just two candies and I’m runnin for restroom.

Susie answers:

Well, why not contact the company for the info? Or maybe do a web search. If you do not know how to do this I am sure someone here will help you; just ask.

Susie answers:

Walgreens, and CVS pharmacies, as well as Walmart. Hallmark may also have the Russell Stovers in diabetic, but I’ve always had luck in finding these you list at the pharmacies.

Susie answers:

Kansas City, MO

Susie answers:

Well it’s good but don’t expect oblivion. Graphics are choppy as you walk and the game has lots of bugs. Save often as you can Story is pretty decent and the gameplay for me is enjoyable I like making a creature with body parts. I think it’s worth 60 bucks. Everytime the game saves for you save your own game. Save Save Save sometimes when you die the game locks up and you’ll have to restart the xbox.

I enjoyed kicking the rabbits until…… They programmers must like monty python

Susie answers:

RTS : Company of Heroes,The Lord of The Rings The Battle for Middle-Earth I and II,Warhammer 40K Dawn of War + it’s expansions
FPS : F.E.A.R.,Fallout 3,Star Wars Republic Commando and Battlefront I and II,Far Cry
RPG : Star Wars KOTOR 1 snd 2,Dragon Age Origins,The Witcher,Devil May Cry 4 (it’s a little japanese but it’s very fun to play)

Susie answers:

Bio Shock 2 and Dantes Inferno

Susie answers:

Tool intended on forming the album ‘Lateralus’ based on the Fibonacci Sequence, so what that writer did isn’t too far fetched. Tool is a fairly complex band when it comes to their underlying motives in writing. They write songs that make sense to the listener, but sometimes have a more significant underlying meaning then what is given.

Susie answers:

Shouldnt get your nose in a twist about your answer being deleted. It means nothing.

By the way, if your father molested and sodomized you, rather than going by Mormon “two witness” law, you should be calling the police. This is in order to protect children NOW who may be around him, even though the statute of limitations may be up for you personally to file charges.

And while you’re at it, call the newspapers too, the national ones and the television networks – if any of them will pick up the story of your accusations this will prevent your father and the church from “turtling”, retreating and hiding.

I mean, if you havent already done any of that you should do it now for the protection of any other children.

Susie answers:

Unfortunately you cant. You could try searching the internet but I’ve tried and I cant do it. It would be nice though!

Susie answers:

Actually Winton’s melts are not really chocolate. If you look at the ingredients label you’ll see that there is no cocoa butter, but instead some type of vegetable oil. On the package you will not find the word chocolate unless it is as “chocolate flavored”. Real chocolate contains cocoa butter and is much harder to work with than the confectioners coating buttons you find at the craft store. The ease of use of a vegetable oil based coating verses real chocolate makes it a good fit for home and hobbyist even though the taste is not quite as good.

Normally if the coating is kept in a cool, dry place, out of direct sunlight, it will have a shelf life of over a year.

Susie answers:

You can, but I dont think it would taste exactly right. Probably not really noticeable though.

Susie answers:

I have this problem with chocolate too I will give you the best little secret I can think of first go to meijer or walmart (price varies) and get a little dipper crock pot, it takes a while to melt (because the little dipper has to warm up) but it works every time for me you just scoop the stuff out with a spoon and into the molds it goes, the hardest part is if you are doing multiple colors you would need more than one pot but it comes out smooth as butta trust me…….like I said though it does take a while to warm up but once it gets going it melts like a charm every time…….you won’t be disappointed

Susie answers:

Yes, but if your recipe calls for milk chocolate candy melts, it will taste a bit different if you use semi-sweet choc. Chips. I’ve never seen milk chocolate choc. Chips. If you want milk choc., you could buy a few plain choc. Bars (like Hershey’s,etc.) and chop them up to melt, I suppose.

Susie answers:

Aztec Truffles

INGREDIENTS:
2/3 cup heavy cream
12 ounces best-quality dark chocolate, finely chopped or grated
Zest from one orange
One cinnamon stick
1/3 cup best-quality cocoa powder
1 tsp cayenne pepper

DIRECTIONS:
1. Place the chopped chocolate in a large bowl and set aside.

2. Place the orange rind and the cinnamon stick with the cream in a medium heavy-bottomed saucepan, simmer until the cream just starts to boil. Remove from heat.

3. At this point you need to strain the zest and cinnamon from the cream and pour it over the chocolate. You can either hold a strainer at the lip of the saucepan and pour the cream directly over the chocolate, or if you don’t have a handheld strainer, you can place a colander in a bowl, pour the cream in the colander, and then remove the colander and pour the cream from the bowl into the chocolate.

4. Allow the hot cream and chocolate to stand for a minute, then whisk the mixture steadily but not too vigorously—you want it to be well-combined but without air bubbles. Whisk until the mixture is entirely smooth. This is your ganache.

5. Cover the ganache with cling wrap, placing the cream wrap directly on top of the ganache so that it is not exposed to air. Allow the ganache to set at room temperature for at least 4 hours, and preferably overnight. The ganache should not be refrigerated, because it might harden too rapidly and the texture will be spoiled. An overnight rest is preferable, because it allows the flavors of the orange and cinnamon cream and the chocolate to mingle and fully ripen.

6. When your ganache is firm enough to shape, scoop teaspoonfuls of ganache and place them on a foil-lined baking sheet. Repeat until you have formed as many truffles as you desire. Place the truffles in the refrigerator to harden for at least an hour.

7. Combine the cocoa powder and the cayenne in a shallow bowl or pie tin. Once the truffles are firm, coat your hand in cocoa powder and roll a truffle between your hands to get it round. Roll the truffle in the cocoa-cayenne mixture and place back on the baking sheet.

8. Once all the truffles are done, they can be stored in a single layer in an airtight container for up to a week. They are best served at room temperature when their flavor and texture is the best. Don’t let them get too warm, however, or they will start to melt!

Note: I like a bit of a kick in my truffles, and I find 1 tsp cayenne is just to my liking. If you are worried they will be too spicy for you, start with ½ tsp and go by taste. You may find that you quite enjoy a little heat with your chocolate!

Susie answers:

No it will not cause the dog any harm now! It has been too long a period of time for you to be worried about it now!
Relax the dog will be fine!

Read the question it happened this past summer!

Susie answers:

Http://www.lakechamplainchocolates.com/Chocolate/Organic-Chocolate/Spicy-Candy.aspx

This company makes great chocolates……check out the website….

Susie answers:

Dove makes some good ones and anything imported from Europe.. Swiss and German chocolate are great as is Belgium.. And they are in your normal grocery store as well

Susie answers:

White chocolate: 200 ounces per pound of body weight. It takes 250 pounds of white chocolate to cause signs of poisoning in a 20-pound dog, 125 pounds for a 10-pound dog.
Milk chocolate: 1 ounce per pound of body weight. Approximately one pound of milk chocolate is poisonous to a 20-pound dog; one-half pound for a 10-pound dog. The average chocolate bar contains 2 to 3 ounces of milk chocolate. It would take 2-3 candy bars to poison a 10 pound dog. Semi-sweet chocolate has a similar toxic level.
Sweet cocoa: 0.3 ounces per pound of body weight. One-third of a pound of sweet cocoa is toxic to a 20-pound dog; 1/6 pound for a 10-pound dog.
Baking chocolate: 0.1 ounce per pound body weight. Two one-ounce squares of bakers’ chocolate is toxic to a 20-pound dog; one ounce for a 10-pound dog.

On average,
Milk chocolate contains 44 mg of theobromine per oz.
Semisweet chocolate contains 150mg/oz.
Baker’s chocolate 390mg/oz.

Using a dose of 100 mg/kg as the toxic dose it comes out roughly as:
1 ounce per 1 pound of body weight for Milk chocolate
1 ounce per 3 pounds of body weight for Semisweet chocolate
1 ounce per 9 pounds of body weight for Baker’s chocolate.

So, for example, 2 oz. Of Baker’s chocolate can cause great risk to an 15 lb. Dog. Yet, 2 oz. Of Milk chocolate usually will only cause digestive problems.

Susie answers:

What is it like candy striping at a local hospital?

Candy striper is a term that refers to a female hospital volunteer.

The name candy striper was taken from the look of the volunteers – a candy cane look made from red and white-striped pinafores.

What exactly do they do?

A candy striper’s function is to help ease the stay of patients in the hospital and make their confinement more pleasant. Candy stripers used to deliver mail or distribute meals to patients. But with the duties of nurses getting more and more hectic, the volunteers began to assume some of the nurses’ roles. These additional roles include feeding the patients, reading to them, assist patients who are about to be discharged and deliver messages.

How many hours do they normally work?

In free times.

Make sure volunteering at a hospital doesn’t interfere with your school, work, or other commitments. Decide how much of your free time you want to give to being a candy striper.

Is it fun?

Yes definitely if you are thinking about a career in health care.

Do you choose what floors you work?

Yes to an extent.

There are several departments of the hospital where you can be a candy striper such as in the emergency room or post-operation, or clerical areas such as customer service or information

Do you get good experience?

Becoming a candy striper is not only rewarding but a great learning experience.

Hope that helped you

Have a great day

Susie answers:

Very interesting. I am not a student of ethics but this sounded too good to pass up. I am thinking it is called implied contract- as he is supposed to pay at a later time. Or did Krunch let him have it as a favor?
I’m looking forward to other answers.

Susie answers:

ACE…you’ll actually learn something you can apply to other times of your life, they’ll probably pay better and it’ll probably look better on your next application.

Susie answers:

That drives me to drink aghhh

Susie answers:

“I Bet You Won’t Stay” by “Kinks”

Hope I Could Help ~Howie

Susie answers:

Godiva and Laura Secord… Mmm…. Got to go! Chocolate shopping!

Susie answers:

It seems like they don’t temper it like they used to. It is softer and grainier, and possibly they get their cocoa grown from somewhere else for those bars nowadays.

Susie answers:

Cadbury Caramel whip, and the seashells……

Chocolate Rules:

If you’ve got melted chocolate all over your hands, you’re eating
it too slowly.

The problem: How to get 2 pounds of chocolate home from the store
in a hot car. The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It’ll take the
edge off your appetite, and you’ll eat less.

If calories are an issue, store your chocolate on top of the
fridge. Calories are afraid of heights, and they will jump out of
the chocolate to protect themselves.(We’re testing this with
other snack foods as well.)

If I eat equal amounts of dark chocolate and white chocolate, is
that a balanced diet? Don’t they actually counteract each other?

Chocolate has many preservatives. Preservatives make you look
younger. Therefore, you need to eat more chocolate.

Put “eat chocolate” at the top of your list of things to do
today. That way, at least you’ll get one thing done.

A nice box of chocolates can provide your total daily intake of
calories in one place. Now, isn’t that handy?

If you can’t eat all your chocolate, it will keep in the freezer.
But if you can’t eat all your chocolate, what’s wrong with you?

If not for chocolate, there would be no need for control top
pantyhose. An entire garment industry would be devastated. You
can’t let that happen, can you?

Susie answers:

Chocolate, chocolate, chocolate!!!

Susie answers:

Just make them and send them to me!!!!!!!!!!!!!!!!!!!!!!!!!!