southern spoonful in a large bowl. Stir. Place melted butter, Worcestershire sauce, seasoned salt, garlic powder and onion powder in a small bowl. Stir to combine. Put cereal into ungreased roasting pan, pour seasoned butter evenly over cereal mixture and stir well to coat cereal mixture with the butter mixture. Bake for 1 hour, stirring every 15 minutes. Remove from oven and add dried cranberries and Parmesan Crisps. Stir. Allow to cool and store in a container with tight-fitting lid. a double boiler. Add Frosted Corn Flakes to melted chocolate. Stir and add sliced almonds. Stir to cover cereal and almonds with chocolate. Using two spoons, scoop approximately 1 tablespoon chocolate mixture into each cupcake liner. Sprinkle candies with flaked sea salt. Cover and place in refrigerator to harden. Remove from refrigerator and bring to room temperature before serving. Peppermint Snowflake cocktail Chocolate Frosted Flake Candies The easiest candy you'll ever make! Chocolatey and crunchy one-bite candies. Makes 20 candies. * * * * 11.5-ounce bag Ghirardelli milk chocolate chips 1 cup Frosted Flakes Cereal (small one-serving containers are available in the cereal aisle at the grocery) ½ cup sliced almonds Flaked sea salt Lightly toast sliced almonds in oven. Remove from oven and allow to cool. Place mini cupcake liners on a plate. Melt milk chocolate chips in 18 NOVEMBER/DECEMBER 2020 Makes 1 cocktail * * * * * * 1 ounce vodka ¼ teaspoon pure vanilla extract ½ ounce peppermint schnapps 1 ounce crème de cacao 2 ounces whipping cream 2 Andes mints Place vodka, vanilla, peppermint schnapps, crème de cacao and whipping cream in a cocktail shaker with ice. Shake vigorously. Strain into a martini glass. Use a vegetable peeler or sharp knife to shave Andes mints over the top of the cocktail. -BECKY ELLIS TheRoanoker.comhttp://www.TheRoanoker.com