This is the soup that I want when it is cold outside.  It is quick and oh so delicious!  This soup with cornbread muffins have been served at many scrapbooking crops.  So often this soup has been served as it is known as the Scrapbooking Soup.  I hope you enjoy the recipe.

 2 cans minestrone soup, undiluted

2 cans Ranch-style beans

2 cans cream of mushroom soup, undiluted

2 cans veg-all mixed vegetables

1 can Rotel tomatoes

1 can tomato sauce

In a dutch oven, mix together all of the above ingredients.  Simmer over low to medium heat until bubbly.  You can also put this soup in a crock pot, cook on high for 1 hour and then turn on low and keep it warm for a while.  People will keep coming back for more of this soup.

A lady who volunteers at my husband’s office made him a batch of Peanut Clusters.  She told him she made them in the crockpot.  This amazed me that you could make candy in the crock pot.  So I did some research and found several recipes.  I love to experiment so I gave it a try.  Below is what I came up with as the best batch of creamy peanut clusters I think I have ever tasted.

Enjoy!

Crockpot Peanut Clusters

2 pounds white almond bark or white chocolate for dipping
4 ounces German’s sweet chocolate or milk chocolate for dipping
1 package semisweet chocolate chips (12 ounces)
12 ounces dry roasted peanuts and 12 ounces of honey roasted peanuts

Put all ingredients in crockpot; cover and cook on high for 1 hour. Do not stir.

Turn Crock Pot to low and stir every 15 minutes for 1 hour longer. Drop on waxed paper and let cool. Store candy in a tightly covered container.