Yummy recipe just in time for summer

Super easy Fruit and Nut Snack Mix 

9 1/2 ounces mixed nuts
6 ounces smoked almonds
8 ounces dried apricots, using kitchen shears cut in halves (or thirds)
8 ounces dried cranberries

Directions:

Combine all ingredients. Store in airtight container or bags.

Read more: <a href=”http://www.food.com/recipe/fruit-and-nut-snack-mix-253332?oc=linkback”>http://www.food.com/recipe/fruit-and-nut-snack-mix-253332?oc=linkback</a&gt;

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Check out this Delicious Living recipe featuring our yummy fruits and nuts! You can buy all the ingredients from us! http://www.davislewisorchards.com/recipe-ingredients.html

Fruit and Nut Bark  Charity Ferreira Delicious living 11-23-2009

Source URL: http://deliciousliving.com/recipes/fruit-and-nut-bark

Makes 1 1/2 pounds

1 1/2 cups (about 9 ounces) whole raw almonds (divided)

1 pound bittersweet chocolate (finely chopped)

1/2 cup dried pitted tart cherries

1/2 cup chopped dried apricots

 

Instructions: Toast almonds by baking at 325* for 8-10 minutes, until fragrant and golden (Or leave raw). Line a baking sheet with waxed paper. Melt chocolate in a bowl set over hot water, stirring frequently until melted and smooth. Remove from heat. Stir in 1 cup almonds, plus cherries and apricots. Scrape mixture onto prepared baking sheet and spread out with a spatula to about 1/2 inch thick. Sprinkle remaining almonds evenly over top, gently pressing into chocolate to adhere. Chill bark until completely firm, about 2 hours. break or cut into chunks and store in an airtight container at room temperature for up to one day, or refrigerate for up to 2 weeks.

Per Serving (1 ounce): 162 Cal, 60% fat cal, 13 g fat, 4g sat fat, 0mg chol, 3g protein, 15g carb, 3 g fiber, 2 mg sodium

Do you want a quick and easy desert that is sure to please the chocolate lover in all of us? Try this recipe from February 2013 Taste for Life.
Chocolate Date Morsels
10 minutes prep time
makes 10 to 20 pieces

10 to 20 pitted dates 
1/4 to 1/2 cup chocolate chips

1. carefully stuff dates with chocolate chips
2. In a small nonstick saucepan, heat stuffed dates until warm and the chocoalte chips melt. Add a little water, if needed. Serve warm

Per piece: 96 Calories, 0.75 g Protein, 22 g Carbohydrates, 2 g fat, 1 mg Sodium.

A yummy healthier alternative to sugary candy on Easter!

Get the sweet you crave on Easter but in a healthier form. Instead of pigging out on high sugar snack, why not try our Jordan Almonds? They have a sugary coating outside with the satisfying Almond taste on the inside. Perfect for every snack lover in the house!

http://www.davislewisorchards.com/candy/hard-candy/jordan-almonds.html

Fruit and Nut Trail Mix for a sunny weekend

As Southern California warms up this weekend, we at Davis Lewis Orchards, though it would be fun to share a healthy snack to take with you no matter where your weekend takes you.

Fruit and Nut Trail Mix Recipe from Taste of Home

prep: 15 min. bake: 1 hour + cooling  Yield: 12 servings

Ingredients

Directions

  • Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking
  • spray; set aside. In a large bowl, combine the first 10 ingredients.
  • In a small bowl, beat egg white and water on high speed for 1 minute
  • or until frothy; fold into fruit mixture.
  • Spread into prepared pan. Bake at 250° for 1 hour, stirring every
  • 15 minutes. Cool completely. Store in an airtight container. Yield:
  • 4 cups.
Nutrition Facts: 1/3 cup equals 206 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 182 mg sodium, 27 g carbohydrate, 3 g fiber, 4 g protein.

Flour-Less Chocolate Walnut Cookies

Flour-Less Chocolate Walnut Cookies
INGREDIENTS
Parchment paper
2 1/2 cups Davis Lewis Orchards walnut halves 
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extractPREPERATION
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.Image