Triple Chocolate-Covered Peanut Clusters

• I made this for the first time Christmas 2013 after rediscovering the recipe among recipes I had collected on the www.myrecipes.com site.  These are a great addition to Christmas goodies- easy and tasty.
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• 1 (16-ounce) jar dry-roasted peanuts
• 1 (16-ounce) jar unsalted dry-roasted peanuts
• 18 (2-ounce) chocolate bark coating squares, cut in half
• 2 cups (12-ounce package) semisweet chocolate morsels
• 1 (4-ounce) package German chocolate baking squares, broken into pieces
• 1 (9.75-ounce) can salted whole cashews
• 1 teaspoon vanilla extract

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Combine the first 5 ingredients in a 3 1/2- or 4-quart slow cooker. Cover and cook on LOW 

2 hours or until melted (may take less time).  Stir chocolate mixture.  Add cashews and vanilla, 

stirring well to coat cashews.  Drop nut mixture by heaping tablespoonfuls onto wax paper. 

Let stand until firm. Store in an airtight container or freeze up to 1 month.

*Makes 5 pounds or about 60 clusters

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• Triple-chocolate Covered Peanut Clusters

Chocolate Fudge

After being on vacation and eating fabulous fudge, I went on a quest to find a recipe for my favorite Christmas treat- fudge.  I'm not sure this would always work out but I found a video on you tube showing how to make fudge.  I actually went through and wrote down the recipe and directions from the video.  It is great.  Just make sure to make fudge and other candies on a low humidity day or you may have to eat it with a spoon!

3 3/4 cup sugar

4 oz. unsweetened chocolate, coarsely chopped

1 1/2 cup heavy cream

1 tsp salt

3 Tbs corn syrup

1 tsp butter

1/2 cups chopped pecans, or walnuts

1 tsp vanilla, optional

3 Tbs cold unsalted butter (use later)

Butter the sides of a 3 qt. saucepan with 1 tsp. butter.  Add all ingredients except butter; stir until combined over medium heat.  Gently stir until the mixture comes to a boil.  A wooden spoon works well.  After it boils, cover with a lid for 2 minutes (traps steam in the pot to wash down the sides) and do not stir after this to avoid sugar crystals forming.

Rub the face of a thermometer with butter.  Cook until 236 degrees is reached. Remove pot from heat.  Add 3 Tbs. butter but DO NOT STIR.  Cool to 110 degrees (takes 1-2 hours).  Line a 8 x 8 pan with foil and butter the foil.

Pour mixture into mixer bowl.  Attach flat beater to mixer.  Turn to Speed 2 and mix (can take 20-25 mins) or until fudge stiffens and loses its gloss.  Quickly turn to Stir Speed and add nuts, mixing until just blended. Spread in buttered pan; cool to room temp.  Cut into squares when firm.

Apple-Cranberry Casserole

INGREDIENTS:2 c raw cranberries3 c apples, peeled and chopped1 1/2 c sugar1 1/2 c quick oatmeal, (uncooked)

1/2 c brown sugar

1/3 c flour

1/2 c pecans, chopped

1/2 c margarine or butter, melted

1 Tbs cornstarch

DIRECTIONS:                                                                                                                                           In a 2-quart casserole that has been sprayed with cooking spray, combine apples, cranberries, cornstarch and sugar. Mix oats, brown sugar, flour, pecans and melted butter in bowl and place on top of apple/cranberry mix. Bake in 325 degree oven for about 45 minutes or until bubbly and brown.                                                            *Next time thaw the cranberries.  Use 2 Tbs cornstarch.