Blog Archives

Crockpot Chocolate Peanut Clusters

12/18/2024

These little treats are wonderful. Everyone loves them and you can switch up your "add-ins" to your liking (such as mini-marshmallows.) I use my larger 6 quart slow cooker. You'll add all the ingredients into the cooker, let melt, mix well and then scoop and place on wax paper to let air dry. Kitchen Tip: place a piece of paper towel over crockpot before adding your lid - this will grab any steam created and keep water from dripping back into your chocolate which can seize the mixture.

Ingredients:
16 ounces of roasted, salted peanuts
10 ounces of almond bark
3/4 Cup of peanut butter
Let everything melt on Low (takes about an hour depending on the size of your crockpot.) Mix everything well and scoop out onto parchment or wax paper to let air-dry.

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White Chocolate Peppermint Fudge

12/14/2024

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This is an easy stove-top fudge that doesn't require a double-boiler. Made with mini marshmallows and white chocolate chips. It's a smooth, creamy fudge. Enjoy! Diane

White Chocolate Peppermint Fudge

Ingredients
4 tablespoons unsalted butter
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon peppermint extract
1 bag (11 ounces) Ghirardelli white chocolate chips
1/2 cup crushed peppermint sticks

Directions

Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles.
In a large saucepan, combine butter, marshmallows, sugar, cream and salt.
Cook over medium-low, stirring until marshmallows are melted, about 10 minutes.
Turn heat to low and stir in the peppermint extract & white chocolate chips.
Stir until chocolate is melted.
Move mixture off heat and stir in 1/2 of the crushed peppermint.
Pour fudge into parchment lined pan, and smooth top.
Sprinkle the remaining crushed peppermint over the top of fudge.
Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour.
Using overhang, lift fudge onto a cutting board; cut into squares of preferred size.
Store in an air-tight container in refrigerator.

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Roasted Sheet Pan Brussel Sprouts

12/9/2024

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These were the prefect addition to Our Holiday meal. My husband loves brussels and these were perfect - made on a sheet pan and roasted. Oh so tasty - this recipe my husband found adapted from Simple Truth. Enjoy! Diane

Ingredients:
1 1/2 pounds Fresh Brussel sprouts: cleaned, bottom trimmed off and cut in half.
3 Anjou pears, cubed
1 package of bacon: cooked, diced and 2 Tbs bacon grease reserved for baking.
1/3 Cup Pecan Halves
1/4 Cup Maple Syrup
Salt & Pepper to taste

Directions:
Preheat oven to 375F

Cook your bacon by your preferred method (my method click here). Set bacon aside but, make sure to keep at least 2 Tablespoons of the bacon grease.
Add cut Sprouts to a bowl, add in the 2 Tablespoons of bacon grease and toss.
Sprinkle in salt & pepper and mix well.
Place Sprouts on a parchment or non-stick foil lined baking sheet and roast for 20 minutes (or until tender.)
Pull the sheet pan out and add in pears and pecans as well as the diced cooked bacon.
Drizzle the maple syrup over everything and place back in the oven to Bake for an additional 10 minutes.
Serve Warm.

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