Candy Cane Kiss Brownie Bites

I got this recipe from Jenny at Picky Palate. If you haven't visited her there, you really need to. She has wonderful recipes!
I changed this just a little. She made hers in mini cheesecake pans, which I don't have. I tried mini muffin pans, but it didn't work, because I couldn't get them out. I then tried regular muffin pans and these are the festive and delicious result!

Candy Cane Kiss Brownie Bites

1 brownie mix 9×13 inch size

Candy Cane Hershey Kisses

1/2 Cup chocolate chips

2 Tablespoons heavy cream

3 original candy canes, crushed

Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a muffin tin that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for about 20 -23 minutes or until brownies are cooked through. Let cool completely.

Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.
Enjoy!

Sugar Toasted Almond Salad

I made this salad to go with supper for a group at my house and we all enjoyed it.  The sugar toasted almonds adds a special touch.

Sugar Toasted Almond Salad
1/2 cup sliced almonds
3 tablespoons sugar

1/2 cup red wine or cider vinegar
1/3 cup salad oil
1/3 cup sugar
1 teaspoon yellow mustard
3/4 tablespoon poppy seeds

1 head romaine lettuce, torn in small pieces
6 ounce bag, baby spinach leaves
1 1/2 cup grape tomatoes
12 ounces cubed co-jack cheese
6 slices bacon, cooked and crumbled

1. Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 5 minutes. Spread almonds in a single layer on waxed paper to cool.
2. To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard and poppy seeds; set aside.
3. Toss together the romaine lettuce, spinach,tomatoes,cheese and bacon in a large bowl. Sprinkle almonds and drizzle dressing over top of salad and toss just before serving.