Forecast: A Wee Bit of Fun

 With a new month ahead

there's a wee bit of fun ahead for you. 

You are in luck as March is a memorable month!

Consider these dates but know there are many more 
wacky, bizarre celebrating type days out there.

GET READY FOR
March 1 NATIONAL PIG DAY

March 2 DR. SEUSS BIRTHDAY and annual date for READ ACROSS AMERICA

March 6th NATIONAL OREO COOKIE DAY 
March 12th DAYLIGHT SAVINGS TIME BEGINS
March 14th PI DAY
March 15th IDES OF MARCH
March 17th ST. PATRICK'S DAY

March 20th Official start of spring

Let's begin the celebrations with 

IRISH COFFEE

Ingredients:

• 1 ½ oz. of Irish whiskey e.g. Jameson 
• 5-7 oz. hot coffee or 2 shots of espresso
• 1 tsp. brown sugar
• Fresh whipped cream

Directions:

• Run hot water slowly over a glass mug until it’s at room temperature or hotter, and then dry it (pouring hot coffee into a cold glass could cause it to crack) or use a regular coffee mug.
• Add brown sugar to mug
• Pour in whiskey
• Add coffee or espresso, leaving room at top for whipped cream
• Stir until sugar is completely dissolved
• Set whipped cream on drink
• Do not stir (drink stays warmer longer with the cream sitting on top)
• To make cold Irish coffee, chill the sweetened coffee before adding the whiskey.

CORNED BEEF PUFF PASTRY SQUARES

Cook's notes: The filling is enough for 12 puffs so you will need 1 pastry sheet plus half of another sheet. The puff pastries can be served as an appetizer or as a side with soup. Ham could be substituted for corned beef.

Recipe inspired by pamperedchef.com
Ingredients:

• 1-1/2 puff pastry sheets
• 6 oz. deli corned beef chopped
• 3 tablespoons diced green onion
• 1 cup shredded Swiss cheese
• 3 tablespoons mayonnaise or Miracle Whip
• 3 tablespoons pickle relish, drained
• 1 tablspoon Dijon mustard
• 1 egg and 1 teaspoon water
• Sesame seeds
• optional 1/3 cup drained sauerkraut

Directions:

• With a pastry wheel cut one sheet into 9 equal squares and 3 squares from another sheet.
• Use a food processor to combine filling ingredients.

• Add 1-1/2 tablespoons filling into each pastry square. Fold pastry over filling by bringing up corners diagonally. Press corners together to meet in center.
• Preheat over to 400 degrees. Beat egg with water in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Sprinkle with sesame seeds.

• Place in medium-sized muffin pans. Bake until pastry is golden brown and puffed, about 14 minutes. Note: I did not have a medium-sized pan (wish I did) and had to use a large muffin pan that really was too big for this recipe but I made it work.
• Let pastry puffs cool in the pan for 5 minutes. Run a sharp paring knife around the pan edges to loosen; turn out puffs onto the rack to cool slightly before serving.

Oven Baked Garlic Parmesan Cheese Risotto with Peas and Bacon

The Readys aim to please when we have MN company. We drove to the mountains (Madera Canyon) for our guest to see snow though I think maybe she was happy to escape it this week for her AZ/CA vacation. 

Then we went to a park at a lower elevation where the African Daisies were in full bloom so colorful! 

Oven Baked Garlic Parmesan Cheese Risotto

Cook's Notes: This recipe was previously posted using asparagus. 

Recently I changed it up a bit adding in petite peas and bacon for the asparagus. Oh my, so delicious and makes a great side for your next meal and supposedly serves six. But I will have to admit since it's so addictive serving four might be a more realistic number. The recipe is adapted from carlsbadcravings.com and it's gluten-free! 

Ingredients: 

• 1 tablespoon olive oil 
• 2 tablespoons butter, divided 
• 1/3 cup shallots or sweet onions finely chopped 
• 3-4 garlic cloves, minced 
• 1- 1/2 cups uncooked Arborio rice (do not rinse) 
• 5 cups low sodium chicken broth, warmed 
• 1/2 cup petite peas, frozen 
• 5-6 slices of bacon, cooked and crumbled 
• 1-1/2 cups freshly grated Parmesan cheese, divided 
• 1 teaspoon each of dried basil and parsley flakes 
• 3 tablespoons dry white wine 
• 1/4 cup heavy cream 

Directions: 

• Warm chicken broth in a small saucepan, and cover with a lid. Set aside. 
• Preheat the oven to 400 degrees. In a large frying pan cook bacon, and set aside. Wipe the pan clean. Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Increase heat to medium-high and saute shallots or onions for 3 minutes. 
• Add the rice and stir until well coated with butter and the edges begin to look translucent about 3-4 minutes. 
• Add garlic and sauté for an additional 30 seconds. 
• Add 4-1/2 cups warm chicken broth and seasonings to the rice mixture with 1/2 cup Parmesan cheese. 
• Bring to a boil and cover to keep warm. Transfer rice mixture to an oven-safe bowl with a lid. Bake for 16 minutes or until rice is the softer side of al dente. 
• Crumble bacon and measure out frozen peas. When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, 3 tablespoons dry white wine, bacon, peas, and 1 cup Parmesan Cheese. Stir until smooth. 
• Place back in the oven, uncovered, and cook for 5 minutes more. Add in more Parmesan cheese right before serving. 
• Season with salt and pepper if necessary use the remaining chicken broth if needs to be creamier.

RISOTTO VARIATIONS

• Fennel and lemon risotto
• Garlic, sage mushroom risotto
• Tomatoes and basil risotto
• Bacon and cheddar risotto
• Spinach and pea risotto
• Peas and mint risotto
• Swiss chard and shrimp risotto
• Gorgonzola and radicchio risotto
• Asparagus, spinach and lemon risotto
• Olives and feta risotto (like my Greek risotto)
• Sun-dried tomato, spinach and feta risotto
• Vegetable risotto with zucchini, bell peppers, peas and spinach
• Scallops with arugula risotto
• Chicken, lemon, parsley risotto
• Shrimp, lemon, herb risotto
• Lobster risotto
• Ground beef, turkey or sausage risotto

Balsamic Rosemary Glazed Salmon

Good words to heed and here's a new grocery discovery to add a bit of fancy to your next meal.

I found these Chocolate Mousse Cups in the refrigerated deli section at Costco. They are rich, delicious, and the perfect finish to your meal. Besides tasting yummy, I love the fact the dessert comes in a glass jar with a lid. 

Oh, the possibility of reusing to make another small mini dessert is endless. Check out the product on your next Costco run. 

The dessert paired well with Balsamic Rosemary Glazed Salmon. 

The glaze is quite tasty and can be served over chicken or pork too. Steamed vegetables,  Lemon Orzo with Asparagus with Spinach

(a recipe previously posted)  https://sockfairies.blogspot.com/2021/02/lenten-special-mahi-mahi-with-spinach.html 

or a rice blend are all good choices for this meal. For easier prep, the balsamic glaze sauce can be made the day before. You will have to reheat it on low.

Ingredients: 

• 4-6 oz. salmon fillets 
• Balsamic Rosemary Glaze

Balsamic Rosemary Glaze Ingredients:

• 1/2 cup dark good quality balsamic vinegar
• 1/4 cup white wine
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 
• 2 garlic cloves, minced

Directions:

• Allow salmon to rest for 10 minutes at room temperature.
• In a medium saucepan combine balsamic vinegar, white wine, honey, Dijon mustard, chopped rosemary, and garlic.
• Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until the sauce has been reduced to 1/3 cup, about 13 minutes.
• Remove from heat and allow to cool a few minutes or refrigerate until needed.
• Baste salmon several times during baking or grilling time.
  

Spinach Artichoke Lasagna

Let's share our joy!

Meatless Friday

Spinach Artichoke Lasagna Roll-Ups
Cook's notes: This recipe is a twist on your favorite lasagna recipe. It's a vegetarian meal that is sure to please all palettes. The recipe was adapted and comes from http://www.twopeasandtheirpod.com/

Ingredients:

• Olive oil
• 10 lasagna noodles
• 2 cups ricotta cheese (lite)
• 1 large egg
• 2 garlic cloves, minced
• 1/2 box of frozen spinach thawed and squeezed dry with paper towels
• 6 oz. jar of marinated artichoke hearts, drained, minced and patted dry
• 3/4 cup Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon Italian herbs
• 1/8 teaspoon (dash) of red pepper flakes
• Pinch of nutmeg
• 2 cups shredded mozzarella cheese, divided
• 1 jar of Marinara sauce (24 oz. ) I used about 3/4 of the jar

Directions:

• In a bowl combine ricotta cheese, egg, garlic, drained spinach, artichoke hearts, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, red pepper flakes, nutmeg, basil and Italian herbs.
• Stir until, well combined, and season with salt and pepper.

Cooking tip: The cheese mixture can be made in advance.

• Bring a pot of water with 1 tablespoon olive oil to boil, add lasagna noodles, reduce heat and cook till al dente about 7 minutes.
• Drain and lay out noodles on paper towels and pat dry.
• In a 9 x9 baking dish grease the bottom and line it with 1/3 cup marinara sauce.
  
• On each noodle place 2 tablespoons of the ricotta cheese mixture down the center, drizzle 2 tablespons marinara sauce over the ricotta cheese mixture, and sprinkle with Parmesan cheese and mozzarella cheese.
• Roll each noddle up and place in baking dish, make sure each roll is pressed closely together. 
• Spoon marinara sauce over noodle rolls, and sprinkle with grated Parmesan cheese and rest of mozzarella cheese.
  
  Press a sheet of wax paper over the top of the baking dish and press down on the noodles. Remove and discard wax paper. This will prevent cheese from sticking to the foil.
• Cover lasagna rolls with foil and bake at 350 degrees for 30 minutes. Remove foil and cook for 5 additional minutes. Let rest 5 minutes before serving. 

Blueberry Orange Salad
Ingredients:

• blueberries
• orange slices
• glazed almonds
• mixed greens
• dried cranberries
• prepared balsamic or lemon dressing

Directions:
Mix all ingredients and drizzle with dressing.

Ash Wednesday Lenten Special

Ash Wednesday Lenten Special

White Cheddar Cauliflower Soup

The recipe was provided by Cathy (thank you!) prep time is 30 minutes and the recipe makes 2 quarts and serves four.
Cook's Notes: An unusual blend of spices elevates the taste of this soup to a new level with just a little bit of a kick. The addition of shredded cheese adds to the creaminess of the soup. It's a filling and satisfying meal perfect for your next lunch or dinner.
Ingredients:

• 1 medium head of cauliflower, broken into florets
• 1 medium onion, diced
• 1 can (14.5) chicken or vegetable broth
• 1 chicken or vegetable bouillon cube
• 2 tablespoons flour
• 2 tablespoons butter
• 3 cups whole milk
• 2 cups shredded white cheddar cheese
• 1 tablespoon dried parsley flakes
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each cayenne pepper, curry powder, and white pepper

Directions:

• In a large saucepan combine the cauliflower florets, onion, broth, and bouillon, Cover and cook over medium-low heat until vegetables are tender. Set aside. Clean saucepan. 
• In same saucepan melt butter over medium-low heat. Add in flour stir to combine and whisk in milk.
• Bring to a boil stirring constantly until thickened.
• Reduce heat, stir in cheese until melted, and then add in seasonings.
• Add back into pan cooked cauliflower mixture to the milk/flour mixture. Simmer slowly on low 30 minutes.
• Can use blender to puree some of the soup but leave in some cauliflower chunks in for texture. 

Lemon Orzo Salad with Roasted Asparagus and Tomatoes

Cook's Notes: The beauty of this recipe is a salad where ingredients can easily be increased depending on the number of servings needed. The ingredients listed below are for 2 people. Serve salad at room temperature.
Recipe adapted from cuisineathome.com
Salad Ingredients:

• 1/2 bunch of asparagus, cut into 4-inch pieces
• 2 cups grape tomatoes, (do not halve)
• 1 tablespoon olive oil
• 1 cup uncooked orzo
• 1/2 cup shredded Parmigiano Reggiano
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pine nuts
• 1/2 cup chopped red onions

Lemon-Dill Vinaigrette:

• 3 tablespoons olive oil
• 2 teaspoons minced lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon minced garlic
• 1/2 teaspoon dill

Directions:

• Cook orzo according to manufacturer's direction but cook a little more on the al dente side.
• Line a baking sheet with parchments paper and preheat the oven to 425 degrees.
• In a bowl add cut asparagus and tomatoes. Toss with olive oil, salt, and pepper.
• Roast for 10-12 minutes.
• In a blender mix all dressing ingredients. Taste test to balance ingredients.
• In a large bowl add roasted tomatoes and asparagus pieces, cooked orzo, pine nuts, and red onion. Moisten salad with lemon dressing mixtures. Sprinkle with Parmesan cheese. Serve immediately.

Friday Lenten Specials (meatless meals) prepared by Ever Ready

A Chocolate Splurge for President's Day and Mardi Gras

 A chocolate splurge for Presindent's Day and Mardi Gras 

Torta Caprese 

Cook's Notes: Torta Caprese is a quintessential dessert served in Capri, Italy. It’s light, airy, fudgy, moist, tender, and oh, so chocolatey. It's definitely an elegant and decadent showstopper you can make at home without a trip to Italy. For best results use good quality bittersweet chocolate e.g. Ghirardelli and Dutch-processed cocoa e.g. Droste Cocoa. The Torta Caprese can stand on its own with a dusting of powdered sugar or add a dollop of Amaretto Cream with jarred Cherry Fruit Filling.

Make the dessert a day ahead as a timesaver. It keeps well for three days. The recipe is adapted from Cooks Illustrated November/December 2018
Ingredients:

• 12 tablespoons of butter, cut into 12 pieces
• 4 oz. bar bittersweet chocolate, chopped
• 1 teaspoon vanilla
• 4 large eggs, separated
• 1 teaspoon vanilla
• 1 cup sugar, divided
• 1/4 teaspoon crème of tartar
• 2 cups almond flour
• 2 tablespoons Dutch-processed cocoa powder
• 1/4 teaspoon salt
• Jarred cherry sauce or cherry pie filling
• Pint of whipping cream

Directions:

• Preheat the oven to 325 degrees. Grease a 9-inch springform pan.
• In a small bowl mix together almond flour, cocoa powder, and salt. Set aside.
• Microwave chocolate and butter at 50% power, stirring often until melted. Stir in vanilla and set aside.
• In a medium bowl beat egg whites, and add in the creme of tartar and 1/2 cup sugar. Beat until egg whites are stiff. Set aside.
• In a large bowl mix egg yolks with 1/2 cup sugar. Beat on medium-high until thick and pale yellow. Add in chocolate/butter mixture and mix until incorporated about 15 seconds.
• Add flour mixture to chocolate mixture mix on low just until incorporated.
• Fold whipped egg whites in thirds to the chocolate mixture using a spatula.
• Pour batter into prepared pan and bake 35 minutes or until a toothpick inserted in the center comes with just a few moist crumbs.
• Place torta on a wire rack to cool. Remove springform sides and wrap torta in plastic wrap until serving.
• Amaretto Cream (mix 2 teaspoons Amaretto with cream that has been whipped)
  
  
  The cherry tree myth is the most well-known and longest-enduring legend about George Washington. In the original story, when Washington was six years old he received a hatchet as a gift and damaged his father’s cherry tree. When his father discovered what he had done, he became angry and confronted him. Young George bravely said, “I cannot tell a lie…I did cut it with my hatchet.” Washington’s father embraced him and rejoiced that his son’s honesty was worth more than a thousand trees.

Mardi Gras M & M Cookie Bars

 

Both Mardi Gras and masquerades often call for elaborate masks and finery, but the Mardi Gras party has a more specific focus; Mardi Gras conjures up images of jesters, beads, Bourbon Street, New Orleans, green and gold and purple, and noisy, loud festivities.

Cook's Notes: Once in a while we all deserve a Mardi Gras Splurge before the Lenten season begins. I have been hoarding these packages of M&M's just for this occasion. The M&M's were the perfect color for baking these bars. But note there are possibilities for using other colored M&M's for holidays such as Valentine's and St. Patrick's Day. The bar ingredients are reminiscent of the Monster Cookie recipe. 

Mardi Gras M & M Cookie Bars 

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 1-1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1-1/2 cups M&M’s, divided
• Optional flaky sea salt for sprinkling on bars

Directions:

• Preheat oven to 350 degrees and grease a 9×13-inch pan generously with nonstick cooking spray.
• In a large bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, cream the butter, peanut butter, and sugars together until smooth, about 2 minutes, scraping down the side of the bowl with a spatula, if necessary. Add in the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix until just combined, don’t over mix.
• Stir in the chocolate chips and 1 cup of M&M’s.
• Use a spatula to spread the mixture into the prepared pan. Top with the remaining ½ cup of M&M’s. The dough is sticky, flour hands to press down evenly in the pan using a sheet of floured wax paper. 
• Bake for 25 minutes or until bars are lightly golden brown and set. Don't over bake. You don't want the bars to be dry. Remove the pan from the oven and sprinkle with flaky sea salt if desired. Let the bars cool in the pan before cutting.

 
Extra Notes:

• The dough can be made ahead up to 48 hours, and keep refrigerated. Bring dough to room temperature before using. 
• Store baked bars in an airtight container on the counter for 4 days-though I doubt will last that long!
• These bars can be frozen.

One more Mardi Gras Splurge

A Thousand Flying Things

Better a bird in the hand than a thousand flying things.

—Sudanese proverb

Award-winning author Kathryn Brown Ramsperger's newest novel is an engaging story set between two continents divided by an ocean and cultural differences. American humanitarian worker Dianna's tale is one of determination, empathy, resilience, friendship, forgiveness, healing, and empowerment. It's 1991 and Dianna is in Southern Sudan at a camp teaching displaced children reading. Religious, civil and tribal wars permeate the land surrounding her. She finds the scarcity of food and survival a real-world problem for this country.

Often Dianna finds her efforts thwarted by societal norms, cultural differences, and government and military bureaucracy. Her suspicions mount as time passes realizing she has possibly become a ruse for international funding with the camp being a front for a tribal warlord training children to be soldiers. Dianna finds her heart stolen by five-year-old Khalil. She strategizes how to save him and the other children. A life-threatening bout of cerebral malaria sidetracks her work when she is sent to a hospital in Kenya for treatment. A chance encounter with a former love interest Qasim, an Arab Muslim, and UN official becomes a turning point in Dianna's life. She discovers buried secrets that have kept them apart and what it means to heal and forgive. Dianna begins to contemplate a future with him while creating a vision of change for herself.

While Ramsperger's novel is a love story between two people trying to figure out how to overcome differences and heal past wounds readers soon learn there's much more to Dianna's story. Ramsperger writes from a global perspective based on past work experiences with Red Cross and Red Crescent Movement, both global humanitarian networks. These experiences add authenticity to her writing as well as adding a well-researched setting. Dianna's narrative shows her resilience in the face of adversity building her character strength. The author's use of tension-building raises the stakes again and again strengthening the storyline. I highly recommend reading this book. Not only does it raise humanitarian awareness, it's a powerful soul-searching story that will keep your interest right down to the last page.

All About The Author  

Kathryn Brown Ramsperger

She graduated Phi Beta Kappa in English from Hollins University in Virginia, and earned her graduate degree in Publications Management from George Washington University. She’s lived and worked in Europe and Africa, traveling throughout the Middle East. Her most recent short story, “A Green Rose,” was published by and received an award of excellence from the journal Willow Review, and her debut book "The Shores of Our Souls" was a semi-finalist in the Faulkner-Wisdom Literary Competition. All of her writing focuses on the search for peace and the connections we all share.

https://kathrynbrownramsperger.com/

A Mardi Gras Themed Dinner

Most of us won’t be going down to New Orleans for Mardi Gras, but that doesn’t have to stop us from enjoying some great Creole food, does it? No way! We can travel to New Orleans via our taste buds by making and enjoying its most famous dish, Jambalaya! This authentic Jambalaya recipe consistently gets rave reviews and is sure to be a hit at your dinner table! For our Gourmet Cooking Club we were the hosts for a Mardi Gras-themed dinner. 

Each of the guests bought an authentic dish so there was a wide variety of foods. Pineapple was served as it's a symbol of southern hospitality. Buttermilk Cornbread Muffins are a true southern side found at most meals. 

There are two general kinds of jambalaya: Creole and Cajun. Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). The main difference is that Creole jambalaya, also called “red jambalaya,” uses tomatoes while Cajun jambalaya does not. 

This jambalaya recipe is the Creole version and serves 6-8.  The recipe was adapted from daring gourmet

Ingredients: 

• 3 tablespoons olive oil, divided
• 1 pound chicken breast, cut into bite-sized pieces
• 5 andouille sausage links (about 1/2 pound), sliced in 1/4 inch slices 
• 1-1/2 cups sweet onion diced
• 3 cloves garlic, minced
• 2 cups green bell pepper, diced
• 2 cups celery, diced
• 1-1/2 cups uncooked long-grain white rice 
• 2 14.5-ounce cans of diced tomatoes with chiles
• 2 teaspoons Creole seasoning 
• 1 teaspoon each of dried oregano and thyme
• 1-2 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• 48 oz. box chicken broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 pound medium raw shrimp, deveined (optional: tails removed)
• Optional topping 4 green onions, thinly sliced

Directions:

• Heat 2 tablespoon olive oil in a soup pot and brown cut sausage slices and chicken pieces over medium heat on all sides. Remove and set on a paper towel-lined plate. 
• Wipe the pan clean and add in the remaining olive oil. 
• Add the onions, garlic, celery, and bell pepper and saute for 5 minutes, then cover and cook for 4 minutes more on medium-low heat.  Add the rice, diced tomatoes, seasonings, hot sauce, Worcestershire sauce, bay leaf, water, and chicken broth. 
• Bring it to a boil, reduce the heat to low, cover, and simmer for 45 minutes, giving it one stir around the halfway point to make sure the rice is tender.

Shrimp Directions:

Saute small shrimp in a frying pan until pink in 1 tablespoon of butter with 2 minced cloves. Serve shrimp on top of jambalaya or add to the jambalaya mixture in the pot before serving. 

Other featured items were Red Beans and Rice

Kings Cake 

note the baby in the center for the decoration-another baby was hidden inside the cake 

Beignets

Roasted Barley Drink with Frothed Milk

Enjoying a variety of dishes, meeting new people and sharing fine converations=  a very fun evening!  


 

Candy Hearts

America has been in love with candy conversation hearts since 1902, and over 120 Valentine's Day later, we’re still professing our love with the whimsical candies. Officially known as Sweethearts, candy conversation hearts were originally manufactured by the New England Confectionery Co. (better known as Necco) as part of an assortment containing horseshoe-, baseball-, postcard-, and watch-shaped candies. Though the rest of the line was eventually dropped, gifting candy hearts became a classic Valentine's day idea.

Sweethearts have been made using the same simple recipe for well over a century, but they saw a major change in 2018, when Necco abruptly went out of business. Fortunately, the brand was saved by the Spangler Candy Co., and after a two-year hiatus, candy conversation hearts returned to store shelves in 2020, a bright spot from an all-around tough pandemic year.

In keeping with tradition, Spangler’s core collection of Sweethearts features classic candy heart sayings from years past.

The company also releases new candy heart sayings every year, each based on a central theme. The following winners this year include "Tweet Me," "Text Me," "You Rock," "Soul Mate," "Love Bug," and "Me + You." The following classic expressions reappear on the candies: "Puppy Love," "Sweet Love," "Sweet Pea," and "Love Me." Recent additions to the Sweetheart lineup include new boxes: Dazzled Tarts and Sweethearts en Español.

Stretch your creativity and chocolate coat your Oreos topped with a candy heart.

Follow this link for easy step-by-step directions  

https://sockfairies.blogspot.com/2020/04/i-spy.html