Chad Myers, Chef
The holidays are upon us. I hope that we are all able to find some sort of joy and happiness in this COVID-19 world, as well as safe ways to keep in contact with family. I know that the large family gatherings are out of the question, but well-cooked meals can soothe the soul in hard times.
We have gone through the first cycle of the winter/spring menu and I think it went well. There are a few things I will adjust but we are on the right track. The dietary staff works hard to make sure that everything is fresh, and that hot items are hot, and cold items are cold. I am truly proud of how much pride and care everyone is about taking care of all of you. It does not get said enough, but something I see daily.
Whenever I think of the Holidays, I remember circular, holiday themed tins of all sizes just filled to the brim with sweets that my mom would make. Almond bark pretzels, peanut clusters, and cookies, cookies, cookies. If I had to pick a favorite, I think I would have to pick peanut clusters. It is nothing fancy or hard, but they are just so addicting.
- 1 lb block vanilla almond bark
- 1 12 oz bag semi sweet chocolate chips
- 1 16 oz lightly salted roasted peanuts
- Place parchment paper on baking sheet.
- Combine vanilla almond bark and chocolate chips in microwaveable bowl.
- Place bowl in microwave and cook for 1 minute.
- Stir, then continue to cook in 30 second increments, until melted and smooth.
- Pour peanuts into bowl with melted chocolate and bark and stir.
- Scoop about 1 ½ tablespoon size scoops of clusters and place on prepared baking sheet.
- Place baking sheet in freezer until candies are firm. Enjoy!