Ho Ho Trains

Fun for kids to put together.

For each train:
Chocolate frosting, architectural icing, or almond bark
1 Ho Ho (or Twinkie)
4 round peppermints or butter scotch candies
2 mini Recess Peanut Butter Cups
Twizzlers pull n peals (optional)

On paper plates or other portable surface, place the twizzlers strands like a train track (optional). Next, place the Ho Ho on the "tracks". Add the peppermints as wheels (two on either side) using icing or chocolate as glue. Cut one of the peanut butter cups in half. (eat the other half or use it for another train). Attach the half, larger side down, at the front of the "train" to create the "grill". Attach the other peanut butter cup to the top, front of the "train", small end down, to create the "smoke stack".

Other ideas:

Make box cars with Twinkies and Ho Hos using the same method but omitting the peanut butter cups.

Chocolate Cherry Mice

A cute little treat whenever you're in the mood.

For each mouse:

Almond bark (chocolate coating)
1 Chocolate Hershey Kiss
2 chocolate chip morsels
1 drained maraschino cherry with stem

Melt almond bark in microwave on high until melted, stirring every 30 seconds.

Dip cherry in chocolate by stem and coat evenly. Place on aluminum foil or wax paper to cool.

Dip one more time. Before it cools, press Hershey kiss into side of cherry point side out and place chocolate chips as ears, point side toward cherry. Let cool completely.

Eat and enjoy. Store at room temp in air tight container.

Sugar Roasted Almonds

These are excellent in salads (if they ever make it there)

2½ cups unblanched whole almonds (13 oz)
1¼ cups granulated sugar
⅓ cup water
1 teaspoon cinnamon

Heat oven to 350º. Toast almonds for 15 minutes on a baking sheet.
In a medium saucepan, combine sugar, water almonds and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto cooling rack over a cookie sheet and separate.

Mint Sandwiches

My mother-in-law makes these for most every family party and love them. There isn't anything much better than chocolate and mint!

2 lbs molding chocolate (light or dark or combination)
1 lb. green mint molding chocolate*
aluminum foil
tape

Line a large cookie sheet (with sides) with aluminum foil (dull side up). Roll small pieces of tape to tape aluminum to bottom of pan. Tape sides to edges of pan.

Melt 1 lb of chocolate in microwave 1 minute at a time at 30% power. Stir between each minute. It will probably take 4-5 minutes. Don’t overcook and don’t let it get too warm.
Spread chocolate thinly on pan. It should be just under ⅛” thick. Let cool at room temperature until it just looses its gloss. Don’t let it cool too long. Don’t refrigerate it.

While first layer is cooling, Melt the green molding chocolate. When the first layer is almost dull, carefully drizzle green chocolate over it. Don’t let it clump or it will melt the bottom layer too much. Carefully spread drizzled green over the brown. It should be a little less than ⅛” thick. Let it cool until it looses its gloss.

While second layer is cooling, Melt the rest of the chocolate. When second layer is almost dull, carefully drizzle chocolate over it. Carefully spread drizzled chocolate over the green. It should be a little less than ⅛” thick. Let it cool until it looses its gloss.

Before it hardens completely (when chocolate looses its gloss) cut into squares. When it has hardened completely remove from pan and peel off aluminum foil.


*Green mint can be substituted with other colors and flavors. If you want other colors with mint flavoring, use vanilla flavored molding chocolate (any color) and add a few drops of Peppermint Oil (it must be oil not extract)


You can make different flavors by using vanilla flavored molding chocolate (any color) for middle layer and add different flavors of oil (not extract).

Easy Breezy Carmel Popcorn

This is a great munchy for playing games or watching a movie. Careful, it's easy and it's addicting!

2 bags low fat microwave popcorn (I use 94% fat-free)
Popped and ready in bowl with the kernels taken out

1 stick butter
1 cup brown sugar
1/3 cup Karo syrup

Melt butter in sauce pan, add sugar and syrup. Bring to boil, reduce and boil for 1 minute. Pour over prepared popcorn and gently mix.

Note: I’ve found that I don’t use all of the caramel for two bags of popcorn. If you add the whole batch to the popcorn it gets a little goopy and more difficult to eat. You just want enough to lightly coat all of the popcorn, about 2/3 – 3/4 of the batch.