Today on DelmarvaLife –
TidalHealth Peninsula Regional has achieved a medical milestone with a new heart procedure. We talk with Jeanne Ruff, Executive Director of The Guerrieri Heart and Vascular Institute along with, Dr. James Todd, Cardiothoracic Surgeon, about what this means for the peninsula.
We’re surrounded by farms and there’s nothing we love more than our farmers. On National Farmer Day, we celebrate the farmers who work sun up to sun down so that you and I can eat. We talk with Andy Mason, Owner of Fawnwood Farm about what life looks like for a dairy farmer.
Monday’s are for fighting crime and Lt. Tim Robinson of The Wicomico County Sheriff’s Office is here to tell us how to do it. Plus, it might lead to some extra cash in your pocket!
“What does love look like?” – a question that could have thousands of answers. We talk with Salisbury Secretary of Kindness, Grace Foxwell Murdock and Pastor Martin Hutchinson, Salisbury Secretary of Community Gardens, about a new book project they recently participated in.
Everyday on DelmarvaLife – we work hard to fit so much into one little hour. There’s so much you see, but there’s also so much you don’t see. Check out all the behind-the-scenes moments from Cape Charles, Virginia.
It’s the season to pick pumpkins – oh the pumpkin possibilities. We show what to do with your pumpkin as we go way back – and I mean way back in today’s Monday Memory.
Mini Almond Dream Bars are just four ingredients and taste exactly like the name implies: a dream! Check out the recipe below:
What You’ll Need
- 1 (16-ounce) chocolate baking bar, divided (see Note)
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 28 whole almonds
What to Do
- Line a 9- x 5-inch loaf pan with aluminum foil, extending over sides. Coat foil with cooking spray. Line a 10- x 15-inch baking sheet with wax paper.
- In a medium microwave-safe bowl, microwave half the baking chocolate 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth.
- In a medium microwave-safe bowl, microwave marshmallow creme 30 seconds, or until melted. Stir in vanilla and the melted chocolate; mix well. Spread evenly in loaf pan. Freeze 45 minutes or until firm.
- Lift candy from pan, and cut into 7 even bars, then cut each bar in half. Gently press 2 almonds in center of each candy bar.
- In a medium microwave-safe bowl, microwave remaining chocolate bar 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth. Place candy bars in melted chocolate one at a time, coating evenly on all sides. Using a fork, remove each bar and shake off any excess chocolate; place on baking sheet. Repeat with remaining bars. Refrigerate 5 minutes, or until chocolate is set. Remove from wax paper and enjoy. Store in airtight container.
Notes
The Test Kitchen used CANDIQUIK® candy coating, but chocolate melting wafers or discs will work just as well.
Nominations for the Governor’s Outstanding Volunteer Services Awards are being accepted by The Delaware Office of Volunteerism through October 18th. To nominate, please click here.
