White Chocolate Candy

Recipe by Audrey Brust

1 pound almond bark

½ cup marshmallows

1½ cups pretzels

1 cup crunchy rice cereal (gluten free if possible)

1 cup chunky peanut butter

1. Melt almond bark in microwave, stirring every 30 seconds until melted. Once almond bark is melted, add peanut butter and stir until smooth. Then stir in marshmallows, pretzels and cereal.

2. When everything is mixed together, put on a parchment paper-lined cookie sheet, smooth out and place in refrigerator until set. Break into pieces and eat!


Strawberry Cranberry Sauce

Recipe by Audrey Brust

2 cups strawberries

4 cups cranberries

2 tablespoons cinnamon

1 cup granulated sugar

2 cups water

1 serrano pepper

6 leaves of basil to garnish

1. Sort and clean cranberries. Clean, trim and slice strawberries. Clean and dice pepper.

2. Put berries, water, sugar, pepper and cinnamon into saucepan and bring to slow boil, while stirring, then turn to simmer. Stir periodically to prevent sticking and cook until all cranberries burst and sauce is reduced and "relish like."

3. Finish with chiffonade of basil.