Chocolate - History Of Nestle Company

!±8± Chocolate - History Of Nestle Company

In this article we're going to briefly review the history of one of the largest manufacturers of chocolate in the world, Nestlé.

It was in the 1860s that Henri Nestlé, a pharmacist, developed a food specifically for babies who could not breast feed. He first used this successfully on a premature infant who couldn't tolerate his mother's breast milk. This product saved the child's life and people soon began to see the value of it. Soon, Farine Lactée Henri Nestlé was being sold all over Europe.

In 1905 Nestlé merged with a condensed milk company. By the early 1900s they had factories in the United States, Britain, Germany and Spain. With the outbreak of World War I, there was a great demand for these products. By the end of the war Nestlé's production more than doubled.

Unfortunately, after the war, contracts dried up and the buying public went back to getting fresh milk. In response to this, Nestlé streamlined their operation and reduced their debt. By the 1920s the company had expanded its operation with chocolate being its number two selling product.

Then World War II broke out and Nestlé immediately felt the effects. Their profits dropped from million a year before 1938 to under million a year by 1939. In spite of this, Nestlé began setting up factories in developing countries expecting a turn around by the war's end. Ironically, the war was responsible for Nestlé introducing one of its most popular products, Nescafé instant coffee, which was the number one drink of the United States military.

The end of World War II, just as Nestlé predicted, was the beginning of a great phase of growth for the company. Nestlé acquired many other companies during this time. In 1947 they merged with Maggi, Crosse & Blackwell in 1960, Libbys in 1971 and Stouffers in 1973.

By the mid 1970s, Nestlé's growth in the developing world offset their slowdown in the more developed countries like the United States. By the mid 1980s they had acquired several additional companies, the biggest of which was the American company, Carnation.

After the mid 1990s, because of the breakdown of trade barriers, Nestlé enjoyed what was probably their biggest growth in history. Their acquisitions included the giant company Ralston Purina, which mainly sells pet food.

In spite of Nestlé's diversification, they are and will always be mostly known for their ever popular chocolate bars and drinks such as Nestlé's Crunch Bar, which is now also made into an ice cream bar, Nestlé's Quick, which is a chocolate flavored powder to put in milk, Nestlé's Carnation, another popular chocolate drink, the Kit Kat Bar, Smarties, Nestlé's Maxibon, Nestlé's Extreme and a host of other products, a list that would take days to go through.

In closing, it should be pointed out that a lot of Nestlé's success was a stroke of good luck. It seems that a man named Daniel Peter figured out exactly how to combine milk and cocoa powder. The result was milk chocolate. Well, Peter just happened to be a good friend of Henri Nestlé. Peter started the company, but ultimately Nestlé took it over as was destined to happen.

Chocolate - History Of Nestle Company

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!±8± GGN: Obama's Nationalism is Corporatism, Mall Cops Manhandle Peace Activist, Where's the Love?

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Nestle Chunky King Size, 2.5-Ounce Candy Bars (Pack of 24)

!±8± Nestle Chunky King Size, 2.5-Ounce Candy Bars (Pack of 24)

Brand : Nestle | Rate : | Price : $30.26
Post Date : Dec 09, 2011 08:24:51 | Usually ships in 1-2 business days

Nestle Chunky King Size is a delicious milk chocolate with nuts.

• Pack of twenty four, 2.5-ounces per bar (total of 60 ounces)
• A delicious milk chocolate with nuts

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Tips for the Perfect Chocolate Chip Cookie

!±8± Tips for the Perfect Chocolate Chip Cookie

There's nothing better than eating a pile of chocolate chip cookies while drinking a tall glass of ice cold milk. Whether you are a kid or an adult, this time- tested recipe should bring a smile to your face and perhaps make you emit a contented sigh. Oh yes, we all know how to eat those little pieces of heaven, but how exactly do you make them?

Here are some tips to help you:

1) Use the freshest ingredients - This will definitely help you make sure that your cookies are of the premium grade. Remember that old computer principle "Garbage in, Garbage Out"? Well, that works with cookies, too. Despite how well you bake an item, if it's made of crappy ingredients, it won't turn out well.

2) Experiment - Although you might think that your grandma's recipe is the best, you should definitely try to create your own variation of the cookie recipe. The most basic thing you can do is to change the amount of chocolate you put in. Remember that this affects not only the taste, but the texture of the cookie as well. Nestlé's research once showed that people felt that the ideal cookie had to have sic to ten chocolate chips. Only a few people actually wanted more.

Another thing you can do is play around with different types of chocolate. Sure, it would be most convenient for you to use those pre-packaged chocolate chips, but in order to come up with the perfect cookie recipe, you have to live a little and do some hard work. Try chopping up a chocolate bar into chunks. You could also try to use candy-covered chocolate like M&M's to top your cookies.

You should also experiment with other ingredients. Changing around the quantity of shortening, the butter and the shortening can affect the texture of the cookie. You should know that people have different tastes when it comes to the cookie's texture. There are those who like it moist and soft while other like it dry and hard, providing great contrast with the milk and chocolate.

3) Storage - Chocolate has an unbelievably long shelf life. Milk chocolate can actually be stored for about six months, while dark chocolate can be stored for as long as a year. If you intend to store chocolate for your baking needs, you need to make sure that you follow the right procedure.

Store them in sealed containers so as to prevent moisture from seeping through and develop the whitish film called "bloom" on the surface. Although this film is harmless, it can be quite unattractive. You also shouldn't expose your chocolate to hot temperatures. Although freezing is okay if you plan to bake with it, you shouldn't expose it to temperatures above 78 degrees as this may cause it to melt.

You might think that there's vary little difference between melted and solid chocolate if used for baking especially since you can just freeze it and it will turn solid again. However, you should realize that melting actually causes the cocoa butter to separate and your chocolate will lose some of its creaminess.

4) To nut or not to nut - Nuts can be quite controversial in baking a cookie. There are people who swear that nuts make all the difference in their baking while there are those who just hate it. Actually, most Americans prefer their cookies without nuts. This is primarily because of the texture.

If you want the nutty flavor without the texture, you should try grinding some nuts into the mixture instead of adding whole or chopped ones.

5) Burn, baby, burn - A burnt cookie is an inedible cookie. Although the best way to avoid burning your cookies is to maintain constant vigilance, there are a few other steps you should try out. First you should make use of a shiny baking pan. This will help prevent burning. You should also know that when you make use of thin pans, the cookies are likely to burn.

Another thing you should do is make use of only the top and middle racks of the oven. This will help you make sure that the chocolate chip cookies burn evenly and that none are exposed to too high temperatures.

Tips for the Perfect Chocolate Chip Cookie

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The Best Diet for Diabetics

!±8± The Best Diet for Diabetics

The diabetic diet should be designed to maintain desirable body weight and near to normal blood glucose levels so as to minimize the complications associated with this disease. Therefore, Diabetes patients must eat measured quantities of cereal foods and at smaller intervals. They should eat less carbohydrate and fatty foods as well as do not take pure sugar. They must make up by plenty of high in fiber foods like veggies and legumes as well as moderate amounts of citrus fruits and other low sweet fruits.

Fast Tips:

* read the label for sugar content especially of packaged foods.

* select foods that contains carbohydrates from whole grains, fruits, vegetables and Low-Fat milk.

* Limit total fat intake to 30% or less of the total daily calories.

* Reduce saturated fat intake like red meat

* Eat less trans fat like shortening, cakes, pies, French fries

* Avoid fruits canned in heavy syrup.

* Be consistent in your mealtimes especially in the total calorie intake and in the balancing of basic the food groups.

* Eat less cholesterol

* sustain a healthy weight.

* Exercise at least 30 minutes on most days

* Limit the amount of salt in the diet.

* Experiment with recipes by reducing the amount of sugar.

* Compensate for Special Activities by eating extra food.

Foods Allowed For This Diet

Milk & Dairy - 2-3 servings each day

* Light milk, 1/2%, or 1%

* Yogurt, plain, non fat or low-fat

* Evaporated skim milk

* Cottage cheese (1-2%)

* Non fat dry milk powder

* Skim milk (non fat milk)

* Nu-skim

* Low fat cheeses

Fruit & Vegetables - 5-9 servings each day

* Water packed canned fruits

* Unsweetened fruit and vegetable juices

Breads & Grains - 6-11 servings each day

* Low fat crackers such, bread sticks, rye crisps, soda crackers, rice cakes, popcorn

* Homemade baked goods using allowable ingredients

* Breads: white, whole wheat, pumpernickel, rye, and pita

* Cereals: oatmeal, grits, farina, cream of wheat, most dry cereals except granola cereals

* Pasta, barley, bulgur, brown and white rice, couscous

Meat & meat Substitutes - 2-3 servings or total of 6 oz daily

Beef:

* Fillet Mignon

* Loin: porterhouse steak, top loin steak

* Loin: sirloin steak, T-bone steak, tenderloin

* Round: roast, steak, tip roast

* Veal: cutlet, loin chop, and rib roast

Fish:

* All Fish such as tuna (canned in water), scallops, shrimp,

* lobster, flatfish, flounder, crab, sardines, haddock, halibut

* clams rainbow trout, salmon, red snapper, swordfish, sole,

* sturgeon, mussels, oysters, cod, perch, pike, crayfish

Lamb:

* Fore-shank, braised leg, shank or

* sirloin half loin, whole, broiled

Pork:

* Ham, shank or rump half loin,

* Tenderloin, center loin cuts

Poultry (without skin):

* Chicken (light meat is leaner than dark meat)

* Chicken, drumstick, breast

* Duck, roasted

* Turkey (light meat is leaner than dark meat)

* Turkey store extra lean ground breast

Eggs: (limit egg yolks to 3 per week)

* Egg whites

Nuts & Beans:

* Lima beans

* Natural peanut butter (use sparingly)

* Dried peas and beans, such as split peas, black-eyed peas,

* Chick peas (Garbanzo beans), kidney beans, navy beans,

* Lentils, soybeans, soybean curd (tofu)

FATS (use sparingly)

* Baking cocoa

* Unsaturated vegetable oils: corn, olive, peanut, canola, safflower, sesame, soybean

* Margarine or shortenings

* Salad dressing, low-fat or fat-free

* Cream cheese, low-fat or fat-free

* Imitation sour cream

Foods To Avoid

* Nestle's Quick powders,

* Flavored milk (i.e. chocolate, strawberry)

* Whole or 2% milk (regular, evaporated, condensed, chocolate),

* Whole milk Yogurts

* Fruited or flavored yogurt

* Milkshake, frozen malt or frozen milkshake, Frappes

* Instant breakfast

* Eggnog

* Whole milk cottage cheese (4% fat)

* High fat cheeses

* Cheese spreads

Fruit & Vegetables

* Fruit and vegetables in candied sauces

* honey, syrup, sugar, jelly, marmalade, or jam.

* Canned, fresh or frozen fruit with sugar added

* fruits packed in syrup.

* Sweetened juice

* Coconut

* Vegetables prepared in butter, cream, cheese, or high fat sauce

Fats & Oils

* Nondairy cream substitutes

* Coffee whitener/cream substitute

* Cream (light, cream, or table)

* Sour cream, cream cheese, whipping cream

* Regular salad dressings (sour cream base, French, Caesar,

* Ranch, blue cheese, any cheese based dressings)

* Green and black olives

* Butter, coconut and palm oils, lard, bacon fat

* Margarine or shortenings made with saturated fat listed above.

* Salad dressings made with egg yolk, coconut, or chocolate

* Cream, half and half, most non-dairy creamers, whipped toppings

Snacks & Desserts

* buttered, Caramelized or cheese popcorn

* pre-packaged microwave popcorn

* carbonated beverages or soft drinks

* Sweetened fruit drinks, Kool-Aid, Hi-C

* Tonic water

* beer, wine, alcohol, hard liquor

* Sweetened carbonated and mineral waters

* Blended Juice

* Tang

* Chocolate

* Pop tarts, fruit rolls

* fat beverages like Frappes, milk shakes, floats, and eggnog

* Cocoa butter

* Cream

* Fructose

* Honey

* Molasses

* BBQ sauce

* Catsup

* Honey

* frozen desserts: ice cream, frozen tofu or custard, most store-bought frosted cakes, cookies, candy, chocolate bars

* potato and corn chips prepared with saturated fat

* Jam

* Jelly

* Regular chewing gum

* Sweet pickles

* Teriyaki sauce

The Best Diet for Diabetics

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Love Affair With Lip Gloss

!±8± Love Affair With Lip Gloss

Pot, tube, wand, stick-shiny, sticky, gooey, waxy-wet, metallic, vinyl, molten-medicating, healing, moistening, plumping-flavoured, scented, marbled, layered-duo, combo, clutch-size, kit.

Lip gloss comes in any guise, any size, any shape, any price; performs any function and plays havoc morphing on the colour-spectrum wheel like a Pantone ink, ranging from clear to near black, stopping off to soak up the deepest or palest hues of every colour range, adding gold or silver for added zing and sparkle, deepening or transforming the colour it overshadows below.

A chameleon in the make-up jungle, lip-gloss is whatever you want it to be, in whichever form, in every whazzzzup shade in the beauty kingdom. What other beauty product can be, and is, all things to all girls? What other make-up was our first love and will still be our last?

Is there anyone of us who will not have started our love affair with lip-gloss after our first experience of chapped lips? We used salves and sticks and roll-ons to heal and soothe the first blistering of winter. (Bonne Bell Lipsmackers, Chap-Stick and Blistex-you lived in our lockers!) But we quickly progressed on to romance, and that meant kissing. You'd have to have been on eternal life support to have missed knowing/having/using/coveting those cult status pots and tubes of 8 Hour Cream, Carmex and Rosebud Salve, for all those times when you over-skied, over-snogged or over did something to the point of burning and chafing!

Let's recall when we first started our experimentation; our training-bra staple of Make-Up 101-clear lip-gloss-worn singularly, or over lipstick once we developed our nerve and got past Vaseline. MAC Lip Glass in a tube is the make-up artist's gloss du choix. Just sticky and shiny enough for the bright lighting of photo shoots, it is as easily pocketed for re-application by the model on a go-see. A close cousin made by 8 Hour Cream's grand mere Elizabeth Arden, her Crystal Clear Lip Gloss also in a tube is smaller and less pricey. Both require licking our messy fingertips. Gal Pal Bobbi Brown Essentials Lip Gloss is offered up in a more opaque, whitish brush wand version with a slight hint of vanilla scent and a sticky medicine-feel. Stila supplies the gooiest goop of all, in teeny metal tubes to roll-up like toothpaste samples, with added shimmer; Posey is our fave. (L'Oreal econo-lookalikes Glass Shine here; try Crystal Sparkle). Origins make a chocolate-mint flavoured opaque white glimmer gloss with wand, Transforming Lip Glaze, that has the added charge of changing and paling-down the colour of lipstick worn underneath, plus acting as a breath freshener!

It was crystal clear to us we needed to explore further. Next we dabbled with lip-coloured pomades that retained our innocence and naiveté with the barest hint pink as a baby's bum skin surfacing like a fleshy promise. We could now 'skinny dip' with our lips, naked without getting caught out, unadorned! We all cherish recreating that fruit-stained, infanta-lipped, wet and natural look of 'girl next door', nervously biting our lower pout, mindlessly toying with our fresh-as-new-mown-hay hair, while we blushed and flirted. We had our reasons and seasons to go native on the lip-gloss-down days, weekends, boys who hated us 'made-up'. Benefit still owns the ground on the best bottle of rose-fragranced liquid tint to naturally flush our lips (and cheeks), Benetint, and its Benetint Lip Balm now adds the sheen we craved to be on top. Philosophy's pots of healing salves Kiss Me and Kiss Me Red in flesh or cherry have vitamins and nut oils and are almost gel-like and moist. Too Faced Bunny Balm in Peek-a-Boo Peach or Girly Grapefruit are two great natural flushes of colour. Even La Mer has come off its hoity pedestal to join its girlfriends here with a minty pomade La Mer The Lip Balm. And don't forget Kiehl's Pink Pearl Light Lip Gloss-never obtainable, and Nars Sweet Charity-both whose waxy pots of many other colours are elevated by many to Hall of Fame status.

Now that we're big girls, we dared to go further, we wanted to go all the way. We wanted bigger and fuller lips, sexier and poutier come-hither smiles. The Wonder-Bra of glosses, to puff and push our lips up and out a size or two, is the best ever gloss to effect a bee-sting without needles, DuWop's Lip Venom. With its teensiest, spiciest, tingliest clear gloss in a vial with sponge tip applicator, the cinnamon oil with ginger plumps and swells the lips for a full 10-15 minutes of after burn. After the glow wears off, we can still 'fake it' multiple times by re-applying, or switching to Venom Flash in Gold or Silver, or Venom Gloss like Lantana, a hothouse pink, or Love in a Mist a retiring lilac shimmer, in tubes with self-applicator tips. Although there are many other lip treatments that claim equal results of filling and pumping lips out, there are also glosses that do overtime like TheBalm's Lip Plumper that does the trick in under 3 minutes while adding kiddie flavour as in Bubble My Gum and Water My Melon; Dessert Beauty Plumping Lip Fragrance Glosses in Dreamy, Creamy, Juicy and Luscious-serve up flavours right out of a patisserie vitrine like vanilla/caramel, chocolate/coconut, strawberry and butter cream-rich enough to blow the calorie-count. Joey New York's Opti-Brite Lip Shine (try Rose) claims to make teeth whiter; slather it on after using its Super Duper Lip Kit for full-on sting.

And to cover every other fickle mood swing, good hair day/bad hair day we might have had, Lancôme firmly stayed the course with its Juicy Tube offerings, updating and changing its range as often as a 15 year old girl changes her mind. In generous though pocket-sized tubes with self-applicator tips, Juicies are carefree and kicky, with bags of clear colours and invigorating flavours to choose from-succulent berries Framboise, Cerise and Fraises, tangy, tart Citron, Beach Plum and Pamplemousse, floral Violette and off-the-diet list treats like Daiquiri and Dreamsicle. There are even smaller sized tubes in limited kits. Introduced in line with the season, some Juicies are discontinued but others soon take their place, keeping the range fresh and current, and evolving, nothing going stale in Juicies' closets! Two of the best clear Juicies were Sirop de Rose in whisper pink and Sirop d'Eau in watery blue, both reminiscent of French children's fountain sodas, sweet and pure.

For those silvery nights or über-shine days we were lured into the realms of seductive light-refracting transparency. We discovered the art of illusion and magic and glow. Guerlain added Lip Gloss to its Meteorites arsenal of illuminating, opalescent enhancers. One of the chubbiest tubes available, it nestles perfectly next to Meteorites cloisonné evening powder compact for a night at the opera. Estee Lauder Pure Colour Crystal Gloss in Orchid Paradise is a holographic wand gloss with petrol-sheen blues and violets overlaying its clear, figgy-signature base. Chanel Glossimers swirl metallic gold or silver in their magic wand with fleshy, meaty pinks, rouge reds and earthy bronzes glimmering beneath like magma oozing towards the surface. Try Twinkle, a rosy gold, for a multi-layered sheen plopped in the middle of the bottom lip. Coco's little stepsister Bourjois provides a copycat here with its Effet 3-D Brilliance a Levres-sample no. 70 at a fraction of the rue Cambon price. Another light-altering range to suit all skin types is by Revlon-Skinlights Glosslights gloss tubes-reflecting a discounted price, too; use all-purpose Rose Quartz and save the pennies for those Manolos.

When we needed confident in-your-face status and upfront glitter glamour dazzle, Dior shook our bootie teasing us with sheer wands of Dior Addict Ultra-Gloss in Sip of Lemonade, Nibble of Nuts and Lick of Taffy; or Diorific Plastic Shine, perfect for clubbing and posing. Going on as slick as skin-tight PVC, its vinyl polymer gave us control and 'safe' pulling power. #357 was the dusky rose we loved under the strobes. We never got over our one-night stand with Versace's Wet Cream Lip Gloss either-we always wanted to go back for V2052, a fuchsia veil of pink, always out of stock. We licked our lips for Hard Candy's Super Shine Lip Glosses in Babydoll, Flirt, Pixie and Oxygen -brush wands with minute flecks of flashy glitter in a yummy gloss tasting of cake batter, and their new Lip Sorbets, cooling gels in fruit-flavoured tubes-Strawberry Squeeze, baby pink, Passion Play, peachy coral and Lime Kiss in clear. After we'd blown our rent-money on those shoes, we loaded up on dime store Maybelline Water Diamonds liquid wands in Rhinestone Pink and Pink Ruby and still looked a million bucks on a budget!

Speaking of economising, we had an on-off obsession purchasing lip-gloss combos and kits that gave us maxi-choice in mini-sizes at slashed prices to pop in our pochettes. Like cocktails at Happy Hour, we never met a 2 for 1 duo we had the heart to turn down; the best ones we remember are Jr.Duos by Delux, its Thumbelina double-wand in complimentary colours of lip gloss and cheek blush in Nibbly Nude and Twinkly Pink; Eyeko's Fat Balm in Minty for lips and cheeks, and Cargo who loved us and left us with 2-toned pots of thick glop to layer and deepen our smackers. Try Flin Flon, Over/Under or Cancun to juxtapose layers of think and thin colour, or just to add highlight. We rubbed the remainder on our fingertips to smooth those stray eyebrow hairs! Even though it was an unrequited love, we kept falling for the same come-on, buying mini-kits by Urban Decay with XXX Lip Shine in Uzi, Gimlet and Ozone, clear frosty minty sparklers; Rocket City Space Case in Pinks (we loved the name-Pocket Rocket!) and Trish McEvoy's uptown girl notebooks Celebrate and Natural Maxed Out Lip & Gloss kits-quelle choice! Pixi Perfect Pink Gloss Kit finally stole and won our hearts with 8 pink glosses in a pocket-sized compact and its own munchkin lip brush. Gloss a go-go!

And when we craved danger, or the dark side, or a love was too deep, too possessing, we shored up with our power gloss that spelled it out for all comers; a gash of red, a slash of blacky purple, even bronze. We were the vamp, the boss, the super-duper-über-babe, a cyber girl who meant business! Colours that warned and flashed beware, and once slicked up, looked like a tar pit or a crime scene. Cliniques' Glosswear Black Honey, once a pot now a wand was never out of our repertoire. YSL Lisse Gloss Lip Lacquer in Spice; Kevin Aucoin's Liquid Patent Lip in deep burgundy gloss, Infernelle; Urban Decay Lip Gunks in Bruise and Gash (you've seen CSI); Face Stockholm's black Wicked pot gloss; and the ultimate Goth shade, Helena Rubenstein's Black Spell lip gloss. Courtney Love, Grace Jones, Cruella-stand down!

So now, as we look back in our make-up bags and drawers, and the colours we have explored, we still linger longingly over that one empty pot or tube of gloss that is now lost to us, our cherished one, our trusty. We can't seem to throw it out. We've squeezed, scraped and rolled it. We've bought copies, but none held a candle. We know we'll find it again one day, and we search for it, everywhere we travel, everywhere we wander. Looking for a replacement, looking for our first love.

Love Affair With Lip Gloss

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!±8± Wonka Nerds Wild Cherry Watermelon & Punch Tiny Tangy Crunchy Candy - 1.65 Oz, 36 ea

Brand : | Rate : | Price :
Post Date : Nov 22, 2011 08:36:12 | Usually ships in 1-2 business days

Wonka Nerds Wild Cherry Watermelon & Punch Tiny Tangy Crunchy Candy - 1.65 Oz, 36 ea

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Wonka Nerds Wild Cherry Watermelon & Punch Tiny Tangy Crunchy Candy - 1.65 Oz, 36 ea

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Halloween - Cool Candy Treats

!±8± Halloween - Cool Candy Treats

There is nothing like the sight of opening up your door and seeing those darling little children standing there, waiting for you to put something into their little goodie bag that they'll enjoy eating once they get back to their safe warm home. So the last thing you want to do is disappoint these kids. The question is, how do you do that? Well, hopefully what follows will give you a decent idea of how to handle your Halloween treat dilemma.

Of course the easiest way to solve your candy problem is to go out and get the most popular candies that were ever made. There is a reason why they're so popular. Kids love 'em. We're of course talking about things like Hershey Bars, 3 Musketeers, Milky Way, Almond Joy, Nestles Crunch Bar and the like. You absolutely can't go wrong when you put these top sellers in somebody's goodie bag. And if you want to really bring some smiles to their faces, put a few different ones in. Yeah, it's expensive, but it's once a year. So get yourself three of four giant bags of candy. A great mix is a Milky Way, Nestles Crunch Bar and a Payday because they are all very different candies. This way if a kid doesn't like one kind he may like the other two. If you give him all chocolate and he doesn't like chocolate at all, well, he's out of luck. This way you're basically hedging your bets that he's going to at least find something he likes.

Another way you can go with your Halloween treats is to make your own treats. Yes, this is lot of work and has to be done days in advance, but can you just imagine the looks on the faces of these kids when you're giving them something home made? The only problem with this idea is that you're going to have to make sure you live in a neighborhood where everybody knows you. Why? Well, unfortunately because of the world we live in, it has become very dangerous to accept treats from strangers unless they are wrapped. Sad, but true. So if you live in a place where everybody knows your name, you'll be able to do this without having to worry about kids just throwing your treats in the trash.

Finally, you can go in a completely different direction with your Halloween treats. You can give the kind that kids don't eat. Believe me, they'll have plenty of sugar to get high on. One less candy bar isn't going to kill them. But, if you give them something different, they may just remember your treat above all the others. Some suggestions include money, like pennies or even nickels and dimes; small race cars that you get from a McDonalds or Burger King (you'll have to save up for a while to have enough); even pencils will do the trick for when they have to return back to school.

By using just a little imagination, you're sure to come up with some ideas that will make those little boys and girls very happy.

Halloween - Cool Candy Treats

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VINTAGE 80'S NESTLES CRUNCH COMMERCIAL W TAP DANCERS

!±8± VINTAGE 80'S NESTLES CRUNCH COMMERCIAL W TAP DANCERS

This is such a cute commercial. Tappity-tap!

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