It’s not too late to make an edible gift to distribute at the office or give away to friends and family. This recipe for chocolate peanut clusters is very simple. It takes 5 minutes to prepare because you dump every ingredient into a crockpot. Three hours later, you’ll spend about 30 minutes spooning the chocolate peanut clusters into individual paper candy cups. You’ll have more than enough treats to share with everyone on your list.
Recipe for Crockpot Chocolate Peanut Clusters
A Trisha Yearwood Recipe
- 2 pounds salted dry-roasted peanuts
- 4 ounces German’s sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark (Note: Almond bark comes in 1 pound packages. I did not purchase an extra package to get the additional 1/2 pound. My treats turned out perfect.)
Put the peanuts in the bottom of a 4-quart slow cooker/crockpot. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then add the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into paper cups. Allow the candy to cool completely. (Note: I found small paper cups at Market Street. I’m sure every grocery has them. Each cup holds about 1 heaping tablespoon of chocolate candy.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Pumpkin bread is my favorite non-yeast, quick bread; but, it’s only good if it’s moist and has delicious flavor. The recipe I use is from The Good Housekeeping Cookbook (1978). It makes two 9″x5″ loaves.
Recipe for Pumpkin Bread
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon double-acting baking powder
- 1 16-ounce can pumpkin (2 cups)
- 2/3 cup salad oil
- 3 eggs, slightly beaten
Preheat oven to 350-degrees F. Grease well two 9″ by 5″ loaf pans. In large bowl, with fork, mix flour with the next 7 ingredients; add remaining ingredients and mix until blended. Turn batter into pans.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks.
Notes: I also lightly flour my pans. For the icing, which is not part of the recipe, I use a 1/2 cup of powdered sugar and add about a 1/2 teaspoon of brandy and if it is too thick, I add a few drops at a time until I get the consistency I want. The icing has to drizzle. You don’t want it runny. If it’s runny, the bread will absorb it. It won’t be icing at all. Additionally, don’t put icing on the bread until it’s completely cooled.
On a cold day, if you want something sweet and tasty with a cup of coffee, pumpkin bread is perfect!
This chicken chorizo breakfast casserole is delicious. It would be the perfect meal to serve your holiday visitors for breakfast/brunch because you can prepare it the night before. When you get up the next morning, pop it into the oven. Serve while still warm. Round off the meal with a large fruit salad. Yum!
Here’s the recipe:
Size of my casserole dish 11 x 8.5 x 2. Use a similar size.
- olive oil or olive oil spray for skillet
- 1/2 lb. chicken chorizo (You can find this at Sprouts.)
- 10 slices of sandwich bread – cut into cubes (I used Sara Lee wheat bread.)
- 1/2 cup of shredded Colby & Jack cheese
- 5 large eggs
- 1 and 1/2 cups of milk
- 1 tsp stoneground mustard
- 1/4 tsp Worcestershire sauce
Cook chicken chorizo in little bit of olive oil in a skillet, stirring until it crumbles and is no longer pink. Drain on paper towels. (Chicken chorizo is a lean meat. There won’t be a lot of fat.)
Lightly grease casserole dish. Place bread cubes in the casserole; sprinkle with cheese; add cooked chorizo. Use your hands to do a light mixing of the bread, cheese, and meat.
Whisk together eggs, milk, mustard, and Worcestershire sauce. Pour evenly over the bread, cheese, and chorizo.
Cover your casserole with plastic wrap and put in the refrigerator to chill for a minimum of 1 hour. It’s best if you chill for 8 hours.
Bake at 350-degrees for 45 minutes or until set.