Emerald Cocoa Roasted Almonds

I have been in love since the first day I saw you!  Emerald Cocoa Roasted Almonds are my sweet indulgence!  I absolutely have a love affair with these nuts! (No pun intended!). As we know almonds and dark chocolate are great healthy snacks and together is a match made in my heaven. Check your local grocery for them they come in a can or individual bags to throw in your purse.

Candy Corn Bark

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
50 Min

Original Recipe Yield 20 pieces

 Ingredients

• 16 Halloween-colored chocolate sandwich cookies, chopped
• 1 1/2 cups broken small pretzels
• 1/3 cup raisins
• 1 1/2 pounds white chocolate, broken into squares
• 2 cups candy corn
• orange and brown sprinkles

Directions

1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

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Halloween Popcorn Pumpkins

Prep Time:
5 Min

Cook Time:
5 Min

Ready In:
20 Min

Original Recipe Yield 12 pumpkins

Ingredients

• 5 cups popped popcorn
• 1 cup candy corn
• 1 cup chopped salted peanuts
• 1/2 cup butter or margarine
• 3 cups miniature marshmallows
• 4 drops red food coloring
• 3 drops yellow food coloring
• 4 sticks red or black licorice, cut into thirds

Directions

1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

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Black Cat Cookies

Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
35 Min

Original Recipe Yield 12 servings

Ingredients

• 1 cup butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 24 wooden craft sticks
• 48 pieces candy corn
• 24 red-hot candies

Directions

1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
2. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

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Halloween Eye of Newt

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Original Recipe Yield 2 dozen newt eyes

 Ingredients

• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt
• 1 tablespoon prepared yellow mustard
• 2 drops green food coloring, or as needed
• 1 (6 ounce) can sliced black olives, drained

Directions

1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

During pregnancy you are always leery as to what food you should and shouldn’t eat, I mean after all you are totally responsible for the nourishment of someone else for nine months and oh let’s not forget the fact that some foods that you used to love now make you queasy.  Aaah the joys of being pregnant!  Below I have composed a list of things that you should have on your list to follow during pregnancy.

1.      Prenatal Vitamins-Let’s state the obvious first.  You need to take your prenatal vitamins and I cannot say this enough.  Prenatal vitamins are packed with nutrients your baby needs such as vitamin B12 and folic acid that help form your baby’s brain and nervous system, Vitamin C to produce collagen, Vitamin D for strong bones and Zinc for their brain development.  I know these vitamins are not the easiest to swallow as they can sometimes cause your stomach to be upset or are hard to get down but try to take them on a full stomach or consult your doctor about possibly changing them to another brand.

2.      Mangoes- They are loaded with vitamins A and C, packed with potassium and are versatile.  Mangoes complement many sweet and savory dishes like smoothies, soups, salsas or relishes or of course you can just peel it and enjoy!

3.      Avocados- a good choice as they are loaded with folic acid, potassium, vitamin C & B6. B6 may also help with morning sickness.  You can substitute avocado for mayo on sandwiches but be careful not to eat too much because they are high in fat and calories.

4.      Peanut Butter-it’s packed with protein that helps build cells and create hormones for your baby.  try it with crackers or celery or just indulge in a old fashion PB & J sandwich (as I did during my pregnancy)

5.      Broccoli- packed with plenty of vitamins A and C, with a calcium bonus to build those baby bones with, as well as folic acid.  You can toss into pasta or casseroles, stir-fry with seafood or chicken, serve steamed or dunk in dip.  Either way broccoli is an excellent choice!

6.      Carrots- When I was a kid my great grandmother used to tell me to eat my carrots they’ll make your eyes pretty and come to find out she was so right!!  Carrots are an excellent source of vitamin A and it is so important for the development of your baby’s bones, teeth, and eyes.  They’re perfect for snacks on the go and they are also a good source of vitamins B6 and C, and fiber to keep you regulated.

7.     Nuts- they are full of important minerals (copper, manganese, magnesium, selenium, zinc, potassium, and even calcium) and vitamin E. And even though they’re high in fat, it’s mainly the good fats especially brain-boosting DHA for your baby, which is found in walnuts.

8.      Yogurt- it contains as much calcium as milk and it’s packed with protein and folic acid too.  Blend it with fruit for delicious smoothies, layer with granola in a breakfast parfait, use it as a low-calorie substitute for sour cream or mayo in sandwich fillings, dips, and salad dressings, or simply spoon it out of the carton. As a plus the active cultures in yogurt (also known as good bacteria) can prevent stomach upset, as well as yeast infections.  Who knew?

9.      Spinach- Rich in folic acid, iron, Vitamin A, and calcium.  You can eat it raw, in a salad (especially one with almonds and mandarin oranges), or as a wilted bed for fish or chicken, or layered in lasagna.

10.      Edamame- these are cooked soybeans and they taste pretty good.  Edamame are packed with protein, calcium, folic acid, and vitamins A and B.  Salt them lightly as a snack and you’ll never miss the potato chips!  You can also toss them into just about anything you’re cooking, from soups, to pasta, to casseroles, to stir-fry.

11.      Oatmeal- They’re full of fiber, the B vitamins, and iron and a host of other minerals. Fill your breakfast bowl with them or add them to your pancakes, muffins, cakes and one of my favorites, cookies.   However you choose to eat them you’re helping your baby in the long run!

12.      DHA eggs- are a low-calorie and high-protein tasty snack.  You can scramble, fry, or boil eggs.  They are naturally loaded with DHA, which is a type of omega-3 fatty acid (better known as the good fat) that is a primary component of the brain and retina, and is essential for brain development and eye formation in the fetus.   They taste just like the eggs you’ve always known and loved.

13.      Lentils- Branch into beans for folic acid and protein, vitamin B6, and iron. Lentils are the most intestine friendly legume and readily absorb a variety of flavors from other foods and seasonings

14.      Red pepper- a terrific source of vitamins A and C, with plenty of B6.  Red peppers are one of the sweetest ways to eat your vegetables.  Enjoy them with or without dip they make the perfect take-along snack. Chop them into salsa, slice them into stir-fries and pasta dishes, or roast or grill them with a little olive oil, garlic, and lemon and serve them up in sandwiches, salads, or antipastos.  Red peppers are perfect for your baby’s growth and development.