It’s beginning to look a lot like Christmas around here.
Or the movie Frozen.
After 8 days of this mess, my driveway still looks like this.
The chickens are not sure what to think about all this white stuff.
This is their first major snow and they are not about to come out of that coop. Smart chickens.
It’s been so cold, I thought it would be nice to give them warm water mixed with their crumbles. Chicken oatmeal if you will. They were not impressed with this concoction so I scrambled some eggs, mixed in the eggshells with some leftover cornbread, and took it to the coop.
This was a hit!
I also didn’t want to forget about the other birds at the house, so I brought out the snowman feeder.
Then I went back in and began to cook. I saw a recipe on the Taste of Home website for Peppermint Candy. It was quick and easy and required less than five ingredients. If you like Andes mints, you will love this recipe.
2 cups (12 oz.) semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
6 oz. almond bark (3 squares)
2-3 tsp. peppermint extract (I used 2)
3 drops green food coloring (optional) (I didn’t use this)
In a heavy saucepan, melt chocolate chips and 1 c. sweetened condensed milk.
Remove from heat and stir in vanilla. Spread half of mixture into a waxed paper lined 8″ square pan.
Chill for 10 minutes or until firm.
In another pan, melt the almond bark and remaining milk over low heat until smooth.
Remove from heat and add peppermint extract and food coloring. Spread over chilled chocolate layer.
Return to refrigerator for another 10-15 minutes.
Warm remaining chocolate mixture and spread over mint layer. Chill for 2 hours.
Or eat it immediately with a spoon.
2 hours is a long time.
Stay warm my friends!