Christmas treats for friends, family; a Crockpot casserole

I love making treats to give away to friends and family at Christmas, and I have a couple of new recipes I want to try. Peanut clusters are a Christmas favorite, but making them in the crock pot is a fairly new idea to me. I have that recipe for you, as well as a couple of cookie recipes and even a breakfast casserole made in the crock pot. A Christmas variety of recipes to kick off these couple of busy weeks before Christmas. Enjoy!

Holiday Crockpot Candy

This is a good recipe to make and give as gifts in clear bags tied with a bright pretty bow.

1 16-ounce jar unsalted peanuts

1 16-ounce jar salted peanuts

1 12-ounce bag semi-sweet chocolate chips

1 12-ounce bag milk chocolate chips

2 12-ounce bags peanut butter chips

2 1-pound packages white almond bark, broken in pieces

* Layer ingredients, in order listed, into crock pot. Turn the pot on low, cover it with a lid, and walk away for two hours.

* After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes.

* Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper into spoonfuls the size you desire.

* Decorate, if you wish, with holiday sprinkles. Allow to harden, about 1 hour.

Butternuts

This is a very simple recipe but packed with lots a flavor.

3/4 cup butter, room temperature + 1 tablespoon

1/2 cup powdered sugar

1/4 teaspoon salt

1 3/4 cups all purpose flour

1 6-ounce package butterscotch chips

1 cup finely chopped pecans

For the rum glaze:

3 cups powdered sugar

1 teaspoon rum extract

1/2 cup chopped pecans

3 to 4 tablespoons milk or water

* Cream butter with powdered sugar and salt until light and fluffy. Blend in flour and mix well. Add butterscotch chips and 1 cup finely chopped pecans.

* Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.

* Bake in 325-degree oven 15 minutes or until firm but not brown. Remove from cookie sheets. Let cool on wire racks.

* To make the rum glaze, mix the glaze ingredients until smooth. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans while still moist. Yields: 3 dozen.

Chocolate Chip Cream Cheese Treats

1 can seamless crescent rolls

1 8-ounce block cream cheese, room temperature

1/4 cup sugar

2 teaspoons vanilla

1/2 cup mini chocolate chips

* With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.

* Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 -inch. Sprinkle chocolate chips on top of cream cheese.

* Roll the crescent sheet up tightly and wrap in cling wrap. Refrigerate for at least 2 hours, or overnight.

* When chilled, preheat oven to 350 degrees. Line a cookie sheet with parchment paper to prevent sticking. Slice the crescent roll into 1/4-inch slices.

* Bake on prepared cookie sheet 12 to 14 minutes until crescent roll appears golden brown. Transfer to wire rack. Eat warm or room temperature.

Chocolate Oatmeal No-Bake Cookies

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tablespoons cocoa

1/2 cup peanut butter

3 1/2 cups quick cooking oats

2 teaspoons vanilla

* Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto waxed paper or aluminum foil. Let cool until set. Store in an airtight container.

Chocolate Peanut Butter Freezer Fudge

1/2 cup natural peanut butter (or any nut/seed butter)

1/4 cup coconut oil

3 tablespoons cocoa powder

2 tablespoons honey, or to taste

1/2 teaspoon vanilla extract

Pinch salt

* Add all ingredients to mixer and mix until just combined. Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like.

* Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you'd like. Return to freezer until ready to serve.

Chocolate Chip Cookie Dip

1/2 cup butter

1/3 cup brown sugar

1 1/2 teaspoons vanilla

1 8-ounce package cream cheese

1/2 cup powdered sugar

3/4 cup mini chocolate chips

* In a small pan melt the butter and mix with the brown sugar. Stir over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla. Cool.

* Mix together cream cheese and sugar and whip for a while, about 2 to 3 minutes. Slowly add in the cooled butter mixture and mix for another minute. Mix in chocolate chips.

* Put into bowl and refrigerate and allow to firm. Serve with graham crackers, apples, cookies or your desired choice.

Visions of Breakfast Casserole Dance in my Head

This is a great way to have your Christmas morning breakfast casserole ready when you wake up. It cooks all night in the crock pot while you sleep; just hope Santa does not get into your crock pot before morning.

1 bag 26 ounces frozen hash browns

12 eggs

1 cup milk

1 tablespoon ground mustard

1 16-ounce roll sausage; maple, sage, mild or regular

Salt and pepper

1 16-ounce bag shredded cheddar cheese

* Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk. Add the milk. Sprinkle in the ground mustard. Add plenty of salt and lots of fresh pepper. Mix well and set aside.

* Cook the sausage on high heat, drain and set aside. Add sausage on top of hash browns. Add the whole bag of cheese and gently move ingredients around to get cheese down in the cracks. Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it's spread evenly. Turn the crock pot on low for 6-8 hours.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.