Jelly Belly Bark
We guarantee that everyone will stay at the table until
this treat is devoured.
1 bag ( 12 ounces) white or milk chocolate chips
1. Pour chocolate chips into a 2-cup glass measuring cup
and microwave 2-4 minutes, or until barely melted; be
careful not to overcook. Or melt chocolate in a double
boiler. Stir to be sure that all the chips have melted.
2. Pour chocolate onto waxed paper in 2-inch puddles,
spreading to about 1/4-inch thickness. While the chocolate
is still hot, sprinkle about 15 Jelly Belly beans on each,
pressing beans lightly into the chocolate. Let cool
completely on the counter. Do not refrigerate or freeze.
3. Store in an airtight container. To serve, press into bark.
Makes 16-24 pieces.
a whimsical Jelly Belly
Take two vases of similar
height but one smaller in
smaller container about
halfway up with water and
seal the opening with plastic wrap. Carefully position
the sealed vase inside the
larger container. Pack the
space between the two
vases with Jelly Bellies.
Unseal and add flowers.
When dinner is over, offer
the Jelly Bellies to whoever does the dishes.
FROM THE MEMBER’S KITCHEN
Jane Brookman and Henry
Henry’s Meatball Doggie Treats
And speaking of family, Jane Brookman of Seattle is passionate
about her 185-pound pooch named Henry and prepares all his
food, including these veterinarian-approved treats.
3/4cup green peas
2 pounds lean ground beef (9% fat)
1/2 cup plain bread crumbs
2 tablespoons veterinarian-approved bone meal powder
11. Preheat oven to 350°F.
2. Boil peas and puree in a food processor. Add to rest of
ingredients. Mix well.
33. Shape mixture into a large rectangle and divide evenly into
about 68 pieces. Shape into meatballs and place in baking pans.
4. Bake for about 25 minutes. Cool and refrigerate. Freeze if
unable to use within 4 days. Ground lamb or turkey can be
substituted for beef; other pureed veggies also can be used.
Jane adds, “Remember to never serve onions or chocolate
to a dog! Both are poisonous to them.”