The Covered Dish - Grandma Betty’s peanut clusters

Well; I can truly say the last six days have sort of passed in a blur, and as I typed December 8, I was really taken back. The past few days sorta’ rolled together as I balanced knee replacement, pain, walking, therapy and rest. It’s all working itself out, just taking time, and I’m ready to be at week six instead of the end of week one. The good things are most of the Christmas presents are purchased except a few little things. The sad part is my tree never got up before the surgery and currently no one is jumping in to assist me with just a few decorations. I’ll get there, but it may take me another 3 days.
At times like these I rely upon creativity more than any other time, because folks, my husband, Ervin, does not cook! I ordered some marketplace soups this week, (I don’t have much appetite.) lots of beverages and individual portions of fruit, etc. Of course, I’m pumping pineapple, the healing fruit, and lots of different drinks. Chocolates and sweets are probably starting to appear in the homes of many. I have no plans to make homemade candies, because I’m the only one at home who eats them. However; if I were to make much candy it would be mom’s homemade peanut clusters or English Toffee. Both have a good sustainability if refrigerated and appeal to many palates. This evening I’ll share the peanut clusters because they have never failed me over all the years of making them. At one time I had them ready with a pan of fudge on Thanksgiving, for the late afternoon grazers. If company unexpectedly came by I could always pull them out. I remember my mother was also ready for Christmas Carolers by having literally tubs of decadent sweets sitting outside in our garage. Boy, do I remember the trips to the garage, hoping no one would hear us as we attempted to swipe a piece of our favorite goodie. I can still hear my pop saying,
‘Well, you mightas well get some for all of us!’ Then we grabbed the egg nog and poured a solid round as we dove into our holiday yummies.
When I taught school back in Platte County, Missouri, I remember one of my student’s families never had a big Thanksgiving Dinner, instead they ordered Chinese and made freezable cookie dough and sweets, for the freezer.
That’s one way to get it all done in one day. I was more focused on getting all the décor complete.
I seriously recommend making very small clusters, as folks today want to sample many different things when they are attending events. Let’s set the recipe for you, and hopefully by next week I’ll have lots more foodie conversation for you.

Grandma Betty’s peanut clusters
12 ozs. Butterscotch chips
1 cup smooth peanut butter
12 ozs. Milk chocolate chips
Melt in saucepan over low to medium heat until smooth.
Stir in 10-12 ounces dry roasted peanuts
As mixture cools stir in 1 bag of mini marshmallows.
Stir until everything is well coated, drop by tablespoon onto waxed paper until set. Yields 40-50 clusters.