Just a quick note--don't pass out everybody. On rare occassions I
do post
notes instead of
novels.
I tried something different with Savannah's chocolate, and liked it enough to share the idea for further tweaking from you real cooks on the boards.
I used it to make popcorn balls and they were crunchy/yummy. I just made the raisin sauce a little thicker, poured it over about 6-8 cups of popcorn, sprayed my clean hands with PAM, then rolled the mixture into balls. I tried rolling several of the formed balls in dried fruit bits and chopped soy nuts, but got worried that I might be going a little out of LDL's bounds. (But I didn't start "worrying" until after I'd eaten one!) I wrapped them in plastic wrap, just like regular popcorn balls, and stored them in a tin in the pantry. I think they would have kept for a while, but the kids discovered them. The good news about that is if the kids will sneak and snitch them, they must be good--the popcorn balls, not the kids! *evil*
(And yes, this is a "quick note" for me...
)
GEM...Booked on the 
......I use 6 pkg but they are very tiny 1 inch square pkg with just a pinch of pure stevia in them....if someone were to use 6 pkg of splenda...it would be "horribly sweet".....so I'll correct the recipe...just sweeten the raisins enough because sometimes the cherries aren't very sweet...guess, according to each individual's tastes...
