Many of you probably make peanut clusters and have a good recipe, but a former neighbor and friend, Darlene Eisenmenger, shared her secret ingredient that makes them even better! Sorry Darlene, but after this week your secret ingredient won’t be so secret!
1 package white almond bark (sometimes called candy coating)
1 –12 oz. package semi sweet chocolate chips
1-12 oz. package milk chocolate chips
1/2 cup peanut butter ( I heap it up a little)
1 large jar dry roasted peanuts
Put all of the ingredients, except for peanuts, in a crock pot. Put on low until melted. It takes an hour or two, depending on your crock pot. Stir in the peanuts. Dish up using teaspoon onto wax paper-lined cookie sheets and let set. You can put in a cool place to speed up the process. I put them on my front porch. Store in air tight container.
Have a great week!
Holiday White Fruitcake
Fruit cake can get a bad rap!
I like many others have never cared for fruit cake, but I have found a recipe which is an exception to the rule. It came from the “Taste of Home” magazine. The lady who submitted the recipe said that she whips up 60 loaves to give as gifts for the holidays. Besides that, it calls for 2 cups of butter, so I figured I had to try it. I took it for a treat to the exercise group I attend and they loved it. I hope that you will try it too.
Holiday White Fruitcake
1 pkg. (8 oz.) chopped mixed candied fruit
1 1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all purpose flour, divided
2 cups butter, softened (no substitutes)
2 cups sugar
Preheat oven to 275 degrees. Line bottoms of four greased 9x5 inch loaf pans with greased parchment paper. In a small bowl, combine candied fruit, raisins and walnuts. Add 1/2 cup of the flour, toss to coat. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture. Divide prepared batter among the four prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. To serve slice each loaf into 16 slices.
Drive carefully and have a great week!
It’s Christmas Week!
It doesn’t seem possible that Christmas is nearly here! We are having our family Christmas on New Years Eve Day. I love getting Christmas cards, hearing from old friends, one friend Dianne Ocel who I went to nursing school 50+ years ago often puts a new recipe in her card, they have always been keepers. This year she sent a new take on party mix, I made it yesterday, it’s a caramelized version, I liked it. Finally I know these last few days can be a little crazy so I want to leave you a quote from my favorite holiday de-stress book “Christmas Therapy” by Karen Katafiasz . “When the whirlwind of activity becomes too great, find the silent night in your heart. Promise yourself that you’ll return there whenever you need to.”
Spray roaster (or 2-9x13 inch pans) with non-stick spray, preheat oven to 350 degrees.
Bottom layer: 15 oz. Fritos
Middle layer: 15 oz. Rice Chex cereal
Top layer: any kind of nuts, I used 3 cups of dry roasted peanuts.
2 cups brown sugar
1 cup butter
1/2 cup light corn syrup
Bring to a rolling boil for 1 1/2 minutes
Pour caramel mixture over mixture in roaster. Don’t Mix! Bake at 350 degree uncovered for 8 minutes. Gently stir or use spatula to turn over mixture. Bake again for another 8 minutes. Spread on wax paper to cool, store in air tight container.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.