Inspired by my favorite co-worker, who loves eating sweets and salty foods together, I bring you “Sweet & Salty Pretzel Treats”

12 oz white chocolate baking bars or chips
50 small pretzel twists

Melt white chocolate over low heat in a saucepan. While chocolate is melting, place pretzels in a large, zip-lock bag and break into pieces with hands (leave no pretzel whole). Stir pretzels into chocolate, mixing and coating well.

Spread mixture on to a cookie sheet lined with wax paper. Refrigerate for 2 hours or until chocolate has hardened. Chop or break into bite-sized pieces.

I love using bagged pre-cut, pre-washed veggies because it saves time (though probably not money) and pieces are cut to perfect precision. With recent health scares, however, I’m more cautious about how I use raw fruits and veggies in general. Here are some tips from the FDA and USDA (mostly pertaining to the spinach recall):

1.) Do not to eat raw spinach or blends with date codes of October 1 or earlier that have been distributed by companies subject to recalls.

2.) Eat all frozen or canned spinach and other types of leafy greens, as well as local fresh spinach from other regions, as they have not been implicated in this outbreak.

3.) To maintain the quality of fresh produce, store all such food products in a refrigerator set to a temperature below 41 degrees.

4.) Cooking fresh spinach at 160 degrees Fahrenheit for at least 15 seconds sanitizes the vegetable, even if E. coli was previously present.

My advice? Even if it says pre-washed, I will wash the produce again. Also, for the moment I am only using bagged veggies for dishes that will be cooked. For things like salads, I’m sticking to fresh produce and cutting it myself. As always with any produce, wash it first. The truth is, fresh produce will save you time and give your dishes a more homemade feel. It might be more work, but it’s worth it to cut and wash all of your produce (and it could even save your life!).

2 tbsp hoisin sauce (chinese barbecue sauce), plus more for dipping
1 tsp minced garlic
1 tsp fresh, finely grated ginger
3-4 (1 lb total) boneless, skinless chicken breasts
cooking spray
1 tbsp vegetable oil
1/2 cup chopped onion
4 cups packaged coleslaw mix
2 tsp toasted (dark) sesame oil
1/2 tsp salt
1/2 tsp black pepper

Preheat broiler (or grill).

Combine hoisin sauce, garlic and ginger in small bowl and mix well. Coat broiler pan with cooking spray and arrange chicken on top. Spread half of sauce on top of chicken and broil 6-8 minutes. Flip chicken over and spread other half of sauce on chicken and broil an additional 6-8 minutes or until chicken is done.

While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion and saute for 2 minutes. Add coleslaw and saute for 1 minute or until coleslaw begins to wilt.

Place coleslaw mixture in a medium bowl. Add sesame oil, salt and pepper, tossing to coat. Serve coleslaw mixture with chicken.

From Nestle Toll House, a yummy dessert with a twist inspired by the popular ice cream:

2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup granulate sugar
6 tbsp (3/4 stick) butter, softened
1 1/2 tsp vanilla extract
2 large eggs
2 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

Preheat oven to 375F and grease a 13×9 inch baking pan.

Microwave 1 cup of the morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir. Microwave in 10- to 15-second intervals if morsels are not completely melted. Cool to room temperature. Combine flour and baking powder in a small bowl.

Beat sugar, butter and vanilla in a large mixer bowl until crumbly. Beat in eggs. Add melted chocolate and beat until smooth. Gradually beat in flour mixture. Spread batter into prepared baking pan.

Bake 16 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. While batter is baking, mix remaining 1 cup morsels, miniature marshmallows and walnuts in a bowl.

Remove baking pan from oven and sprinkle with morsels mixture. Return to oven for 2 minutes or until marshmallows being to puff and melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with a wet knife. Serve warm.

Serving suggestion: serve with plain vanilla ice cream on the side, or go fancy and add hot fudge or caramel sauce on top.

This is a new fudge recipe from Hersey’s Cocoa Easy Baking. Also called “Jenn’s Birthday Fudge.”

3 cups Hershey’s Semi-Sweet Chocolate Chips
1 can (14 oz) sweetened condensed milk (not evaporated milk)
dash salt
1 2/3 cups (10 oz package) Reese’s Peanut Butter Chips, divided
1 1/2 tsp vanilla extract
1/2 cup whipping cream

Line 8- or 9-inch square pan with wax paper or foil.

Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla extract. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream, stirring until thick and smooth. Spread over fudge.

Refrigerate 2 hours or until firm. Turn fudge over onto cutting board; peel off paper or foil and cut into squares. Store covered in refrigerator.

Makes about 2 pounds.