Crock Pot Candy Gifts

I”m still baking and cooking for the upcoming Holidays. I find a lot of joy making yummy gifts for others. The following recipe is one of my favorites as it is SO EASY! Make up a double or triple batch and give to your friends and family. This also makes a great hostess gift!

Crock Pot Candy

32 oz. Pecans (you can also use peanuts, walnuts, almonds)

12 oz. Semi sweet chocolate chips

4   oz. German sweet chocolate

32 oz. Dark Chocolate Melts (or white chocolate)

I use all dark chocolate, as this is my favorite!

Place ingredients in a crock pot as listed. DO NOT stir. Cook on low for 1 1/2 to 2 hours. DO NOT open the lid. After cooked, stir and drop by spoonfuls on a parchment paper or wax paper lined pan..   Allow to harden (I stick mine in the refrigerator to speed this up) Store in a closed container. SHARE as these are addictive and you can eat them all yourself.

These make great Christmas & New Year’s gifts!

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In the Kitchen with Grandma Jo

I have been baking and cooking for the upcoming Holidays. Nope, definitely not good for the waist line as I do test them all.   This ritual reminds me of my Grandma Jo’s kitchen, always full of fantastic smells and always cookies in her cookie jar. There are times when I feel her in my kitchen shaking her finger at me for taste testing.

My latest culinary creation was “Cranberry-Ginger Chutney”

The ginger gives the cranberries a little kick. Here is a single batch of the yummy goodness. I double the recipe and bottle then freeze (leave room at the top for expansion) so I can have some all year around.

1 bag cranberries

2 cups spiced apple cider

1 cup brown sugar

3/4 tsp grated FRESH ginger (please remember to peel first)

1/2 tsp lemon, lime or orange zest (optional, I use lime)

1/2 tsp salt

In a medium sized pan, boil the cranberries with the apple cider 6 to 7 minutes until you hear the berries popping. Simmer on medium low for about 10 minutes. Then add the brown sugar, ginger, citrus zest and the salt. Let all this goodness simmer for another 20 minutes. Transfer to containers and refrigerate.

If making a large batch, pour the hot liquid (careful not to burn yourself) into canning jars. Invert (set jar on lid) so it will seal correctly. Store again in the refrigerator and give as gifts.

Have a great Thanksgiving!

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