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Score big with game day snacks

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(Family Features) The game is on, and your home is filled with friends decked out in those familiar colors, ready to cheer their team to victory. Now there’s only one more thing you need to make this game day gathering great — a feast of delicious, easy to enjoy goodies.

 

Whether your team consists of spice fanatics or sweets enthusiasts, Blue Diamond offers a huge variety of delicious snack almonds perfect for every preference or craving. Complete your game day spread with delicious dips — and don’t forget the dippers. Add variety and color with sliced up carrots, bell peppers and broccoli to serve alongside tasty Blue Diamond Nut Thins, a perfect, crunchy dipper that’s also gluten-free.

 

Get in the game with these recipes and more by visiting www.bluediamond.com.

 

potatoe skins1

Blazin’ Buffalo Potato Skins

Servings: 6–8

3          pounds small russet potatoes

Olive oil cooking spray

1          cup shredded reduced-fat or regular Monterey Jack cheese

1          cup shredded rotisserie chicken

1/4       cup buffalo wing sauce

1/2       cup crushed Blue Diamond Hint of Sea Salt Nut-Thins

1/3       cup chopped Blue Diamond Smokehouse Almonds

1/2       cup light sour cream

1/4       cup sliced green onion tops

 

Preheat oven to 450°F and line baking sheet with foil.

 

Rinse potatoes and pat dry; pierce with fork or sharp knife. Place in large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

 

Cut in half and scoop out potato leaving 1/4-inch rim of potato inside skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.

 

Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with nut chips and almonds and bake for 5 minutes more. Add dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.

 

 

Honey Dijon Pretzel Chicken Tenders

Servings: 3–4

1          package (about 1 1/4 pound) chicken tenders

1          egg, whisked

1          tablespoon Dijon mustard

1          teaspoon garlic powder

Salt and pepper

1          cup crushed pretzels

1          cup crushed Blue Diamond Honey Dijon Almonds

 

In small bowl, coat raw chicken with egg, mustard and spices. Let marinate in refrigerator for 20 minutes.

 

Preheat oven to 375°F.

 

Mix pretzels and almonds, and spread on large plate in even layer. Coat each chicken tender in pretzel-almond mixture, then place on greased baking sheet. Bake for 20 minutes, or until chicken is cooked through.

 

 

avacado dipBacon Avocado Dip

Servings: 1 cup

1          large avocado, peeled and mashed

1/2       tomato, seeded and chopped

1/3       cup Blue Diamond Jalapeño Smokehouse Almonds, chopped

1/4       cup diced red onion

3          strips cooked bacon, roughly chopped

2          tablespoons sour cream

1          teaspoon minced garlic

Juice of 1/2 lime

Salt and pepper, to taste

 

In small bowl, mix all ingredients. Serve with tortilla chips or your favorite flavor of Nut Thins.

 

 

Grab n’ Go Popcorn Balls

Servings: 12

1          tablespoon canola oil

1/2       cup popcorn

6          tablespoons butter

1          (10-ounce) bag mini marshmallows

3/4       cup Blue Diamond Oven Roasted Sea Salt Almonds

1/2       cup chocolate chips

Sea salt, for garnish

 

In large Dutch oven, heat oil and popcorn over medium heat. Cover with lid, shaking pan occasionally to coat kernels. Once you hear first pop, continue shaking pan until popping slows down and all kernels have popped. Set aside.

 

In large saucepan, heat butter over medium-low heat, until melted. Add marshmallows and mix until fully melted. Add cooked popcorn. Gently stir until popcorn is evenly coated with marshmallow mixture. Add almonds and chocolate chips, and continue to stir until incorporated into mixture. Remove pan from heat, and let cool for few minutes. Sprinkle with sea salt.

 

Moving quickly, mold popcorn-marshmallow mixture into balls with hands. (Washing hands with water will help ensure mixture won’t stick.) Place balls on parchment paper, and let cool. Store in airtight container or bag.

Source: Blue Diamond

Log chain lunch

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Sandra Pugh

Just a couple of miles to the east of my home town (Mullinville) is a Northern Natural Gas station. At the time we were growing up there was always at least a 10 man crew for all three shifts.

A lot of my friends Dads worked out there and their shifts changed every week or so. They worked three shifts; 8 to 4, 4 to midnight or midnight to 8.

The men came from Mullinville, Greensburg and even some from Bucklin to work there. Stories abounded about the crew at the plant and the fun that they had together.

They became a family that was overflowing with jokesters.  I have wondered how they came up with some of the jokes they pulled on each other. Was there something in the water in the area or there wasn’t much else to do in our small town but think up jokes to pull on each other.

Most of the men carried the old metal lunch box that was rectangular on the bottom and the lid was rounded with a handle bolted in the middle of the lid. The lid allowed for a thermos to be suspended in it and the meal was placed in the bottom of the lunch box.

One man loved to steal the men’s sandwiches from their lunch boxes. He would sneak into the break room while the men were working in the engine room. Once alone in the break room he would open each and every locker and look in the lunch box.

He searched each box looking for the best sandwich. One of his favorites was meat loaf and it was what he was looking for everyday, but would settle for something else if meatloaf was not available.

He usually managed to get the sandwich and eat it before any one caught him but once in awhile a man would come back to the break room for something and catch him in the act of stealing a sandwich. If it wasn’t his sandwich that was being stolen he didn’t bother the sandwich thief and probably didn’t even tell anyone.

The man that lost the sandwich never knew until he opened his lunch box and his sandwich was gone. Then the yelling began but if the sandwich was already gone and had been eaten there wasn’t much he could do about it.

One of the crew decided to teach the sandwich thief a lesson and made a special sandwich for him to find. It looked just like meatloaf between the pieces of bread. He wrapped it up in wax paper just like all the sandwiches and placed it in his lunch box. He conveniently left his lunch box sitting on the bench of the locker room for the sandwich thief to find and went to work.

They had the man working closest to the locker room keep an eye out for the sandwich thief to go in for his morning search for a sandwich. They didn’t have to wait long before the he entered the locker room to search for a sandwich he wanted to steal.

When the man that had brought the sandwich was alerted that the sandwich thief was in there, he made a mad dash for the locker room. The man who owned the sandwich entered the locker room watching the sandwich thief’s every move.

The owner of the sandwich watched as the sandwich thief opened the lunch box and discovered what he thought was a meatloaf sandwich and grabbed it up and shut the lid on the box. At the instant he unwrapped the sandwich the owner jumped out and shouted at the thief to put his sandwich back.

The surprised sandwich thief started to run with the sandwich in his hand; he left the locker room and ran down through the engine room where all the other men were working.

The sandwich thief was gulping down the sandwich as he ran through the engine room and the owner of the sandwich was yelling at the thief all the way to give him back his sandwich; but allowed the thief to stay just out of reach. When the sandwich thief was down to the last bite the owner of the sandwich grabbed him from behind.

As the sandwich thief swallowed the last bite of the sandwich he was informed that it was not meatloaf that he had eaten but the sandwich was made from dog food.

The other men had managed to keep a straight face until then but the look on the sandwich thief’s face was too much and they could not hold back any longer. All the men, except the sandwich thief, began to laugh at the joke. It took him a long time to see the humor in the joke but after a few years he also thought it was funny and would tell the story and laugh at himself.

There was also a young skinny kid that liked to grab the whole lunch box and run with it to get the guys to chase him. I don’t think he ever ate their lunch but just liked the thrill of the chase.

One man got tired of chasing the young man to get his lunch back and decided to teach the kid a lesson. He brought in an old lunch box that he didn’t use any more, because the screws that held the handle on were loose. He placed the box with his name on it in front of his locker.

Then he went to the shop and brought back a huge log chain. It was almost more than he could carry but he managed to get it stuffed in the lunch box. It filled it all the way to the top.

Since the other men put their boxes in their lockers that day the only one the kid could grab and run with was the one on the bench. When the crew came in for lunch the kid ran and grabbed the handle and started to run off with it.

The log chain was heavy enough that the lunch box didn’t move but it pulled him up short before the handle came off in his hand and the force threw him onto the floor. I can just hear the raucous laughter from that little stunt.

So whether it was meat loaf, ham, dog food, or a log chain lunch the jokesters at the booster station never had a dull moment at work. To contact Sandy: [email protected]

Mexican restaurant partners with college for preschool scholarship fundraiser

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Hesston College

Every Tuesday in November, El Cerrito Mexican Restaurant in Hesston will donate 15 percent of daily meal proceeds to the Hesston College Preschool Scholarship Fund.

“This event came about because I was looking for a creative way to keep our preschool scholarship fund replenished,” said Larisa Miller Lawrence, the Hesston College Preschool Director.

“I thought of El Cerrito because owner, Juan Gomez, has had a relationship with the preschool for some time,” Miller Lawrence said. “We discussed different options and he generously offered to donate part of meal proceeds. I was very excited about his offer and knew this would be a great way to raise money for the preschool and benefit his business.”

This is the preschool’s first year to offer a scholarship to families who would like quality early education experiences for their child, but may not be able to pay the full tuition cost. Last spring the preschool received a one-time grant for scholarships from the Hesston Community Foundation. The foundation encouraged Hesston College preschool to collaborate with others in the community to keep the fund going.

“Our hope at Hesston College Preschool is that all young children will have the opportunity to attend preschool allowing them to get a good start in life,” said Miller Lawrence.

Some of Broadway’s best on stage for second HBPA event

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Some of Broadway’s best on stage for second HBPA event – Hesston College

The common term for a show like Neil Berg’s 100 Years of Broadway, on the Bethel College stage Nov. 7, is “musical revue.”

But at least one reviewer says that term doesn’t do the show justice, describing it as “a gorgeous guided tour of the American art form that is musical theater.”

Neil Berg’s 100 Years of Broadway is the second event in the 2014-15 season of Hesston-Bethel Performing Arts. It will be at 7:30 p.m. in Memorial Hall on the Bethel campus.

With five singers and a top-notch New York band – no elaborate costumes or sets – Neil Berg’s 100 Years of Broadway brings together stars with the songs they made famous from musicals such as The Phantom of the Opera, Les Misérables, Jesus Christ Superstar, CATS and Jekyll & Hyde.

The scheduled cast (subject to change upon possible Broadway and touring developments) is: Sandra Joseph, best known for her starring role as Christine Daaé in The Phantom of the Opera; Richard Todd Adams, who has toured nationally in some of the most sought-after roles in musical theater, including the Phantom in The Phantom of the Opera and Jean Valjean in Les Misérables; Jeannette Bayardelle, who has starred in the revival production of Hair as Dionne and in The Color Purple as Celie; Carter Calvert, best known for originating her role in the Tony-nominated It Ain’t Nothin’ but the Blues on Broadway; and Danny Zolli, who has starred as Jesus and Judas in more than 23 productions of Jesus Christ Superstar.

The star-studded cast will be backed by musical director and pianist Neil Berg, Roger Cohen on drums/percussion and Abe Saenz on bass and drums.

Berg also serves as a narrator, weaving stories about artists, musicals and the history of the Broadway musical throughout the show.

Berg has produced more than 1,000 Broadway concert shows worldwide with his company Leftfield Productions. He has arranged, composed and written lyrics for musicals on and off Broadway, including The Prince and the Pauper, the rock musical The 12 and, currently in development, a musical version of Grumpy Old Men.

A special addition to the HBPA version of Neil Berg’s 100 Years of Broadway will be the presence of local singers for several of the numbers.

Auditions were invited through Oct. 31. A panel of industry professionals will select up to two winners and 10 runners-up, to be announced Nov. 4.

The singer with the winning entry will have a solo part in the show finale, and runners-up will sing one chorus number with the stars.

Reserved-seating and general admissions tickets for Neil Berg’s 100 Years of Broadway are available at the Hesston College Bookstore (620-327-8158) or through the HBPA website, hesstonbethel.org.

Three events remain in the 2014-15 HBPA season, all taking place on the Hesston College campus: the St. Louis Brass (Jan. 29, 2015, Hesston Mennonite Church), The King’s Singers (Feb. 23, Yost Center) and Trio Voronezh (April 15, Hesston Mennonite Church).

Neil Berg’s 100 Years of Broadway is funded in part by the cities of Hesston and North Newton; Excel Industries and Hustler Turf Equipment (Hesston); the Hesston Community Foundation; the North Newton Community Foundation; Hesston AmericInn; other area businesses and patrons; the Kansas Creative Arts Industries Commission (KCAIC), which receives support from the National Endowment for the Arts, a federal agency; and the NEA itself.

The Hesston-Bethel Performing Arts series started in 1982 as Hesston Performing Arts (HPA) with funding and planning provided by Hesston College and the Hesston community. In 1998, HPA planners launched a partnership with Bethel College, and the series name changed to Hesston-Bethel Performing Arts. Hesston College in Hesston and Bethel College in North Newton host performances each year.

Message from Pastor Blake at Haven Baptist Church

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Haven-Baptist-Church

The local Church should be a place of healing, recovery, compassion, transparency, and LOVE – not a place of commendation, judgment, hurt, and ANGER! Though we are not perfect at this – everyday this is my goal for Haven Baptist Church! Will you join me in this goal today and everyday? – Pastor Blake