Not My Mom’s Fudge, but Close


Not My Mom’s Fudge, but Close

Makes 1 8×8 pan


2 and 1/2 cups white granulated sugar

3/4 cup butter

2/3 cup evaporated milk

12 ounce package (2 cups) semi-sweet chocolate chips

7 ounce jar marshmallow cream

1 teaspoon vanilla


Line an 8 or 9 inch square pan with aluminum foil or parchment paper

Coat with nonstick spray. Set aside

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk

Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals

Bring to a full rolling boil, stirring constantly with a long wooden spoon

Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off–it should be boiling the full 5 minutes

Stir constantly

When the timer goes off, remove from heat and add chocolate chips

Stir until all chips are melted and mixture is smooth

Add marshmallow cream and beat with a wooden spoon until well blended

Add vanilla and mix well

Immediately pour into the prepared pan

Let cool to room temperature

Slice and serve

Store on the counter covered

Homemade Coal Region Hot Bologna


Homemade Coal Region Hot Bologna

Makes about 4 quart jars


1 (2.5 pound) ring of bologna

Crushed red pepper (or more if you want it hotter)


White vinegar



Remove skin from the ring bologna

Slice bologna in desired pieces

Place slices evenly in 4 quart jars

Add 1 tablespoon crushed red pepper and 1/4 teaspoon salt to each quart jar

Pour a mixture of 1 1/2 cups white vinegar and 3/4 cup water into each quart jar

Place lid on each jar and shake well

Refrigerate for several days or weeks for the flavors to blend

Shake jars every few days or so to re-blend flavors

Enjoy right from the jar!


Pumpkin Spice Breakfast Cookies


Pumpkin Spice Breakfast Cookies

Makes 24 Cookies


1 cup pumpkin puree

2 eggs

1 tsp vanilla

1/3 cup coconut oil

2 tbsp honey

1 1/2 cups almond flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp baking soda

2/3 cup chopped pecans + 2 tbsp finely chopped pecans for the tops

Shaved Coconut

1/4 cup raisins optional


Preheat the oven to 350 degrees

In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined

Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix

On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten

Sprinkle the tops of each cookie with the remaining chopped pecans and coconut

Bake the cookies for approximately 15-18 minutes until golden on top

Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack

Vegan Sweet Potato Casserole


Vegan Sweet Potato Casserole

3 large sweet potatoes cut into chunks

1/4 cup vegan butter, melted

1/2 cup almond milk

1/3 cup maple syrup

1/4 cup orange juice

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon and ground nutmeg

1/2 teaspoon salt


3/4 cup chopped pecans

1 cup brown sugar, packed

2/3 cup almond flour

1/2 cup vegan butter, melted

1/4 cup maple syrup

Mini marshmallows


Preheat the oven to 350 degrees

Place potatoes into a large pot and cover with salted water; bring to a boil

Reduce heat to medium-low and simmer until tender, 10 to 20 minutes

Drain and return to the pot

Combine melted vegan butter, almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt.  Pour into pot and mix well

Pour potato mixture into the prepared casserole dish

Combine pecans, brown sugar, flour, melted vegan butter, and maple syrup in a bowl and sprinkle over casserole

Bake in the preheated oven until hot, about 30 minutes

Remove from oven and top with marshmallows

Bake for another 15 minutes

Hawaiian Sandwiches

20191230_230013750_iOS 2

Hawaiian Sandwiches

Makes 2 Sandwiches


4 slices toasted white bread, or 2 toasted sandwich rolls

Sliced Pineapple

Sliced Ham

Brown Sugar, optional

Sliced Cheddar Cheese

Honey Mustard


Toast bread or sandwich rolls, add honey mustard

In a small skillet, fry pineapple, remove and set aside

Add ham slices to skillet and sprinkle with a bit of brown sugar

Place cheese slice on top of ham and allow it to melt

Stack ham, cheese and pineapple on bread or rolls


Buffalo Chicken Quesadillas


Buffalo Chicken Quesadillas

Makes 3

1/2 cup cooked, shredded chicken

1 teaspoon olive oil

1/4 cup onion, diced

2 ounces cream cheese, room temperature

1/4 cup ranch dressing

2 tablespoons buffalo sauce

1/2 tablespoon taco seasoning

1 cup shredded cheese Blend

6 (6 inch) tortillas


Heat oil in a skillet over medium heat

Cook onion until soft and translucent, about 5 minutes

Combine cream cheese, ranch dressing, buffalo sauce and cooked onions in a bowl

Mix until creamy

Add cooked chicken and season with taco seasoning

Spread spoonful of buffalo chicken mixture onto tortilla

Top with cheese blend

Cover with second tortilla and set aside

Repeat with remaining tortillas

Heat skillet over medium eat

Add 1 quesadilla and cook until browned on 1 side, about 3 minutes

Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes

Repeat with remaining quesadillas


Serve with sour cream and salsa

Candy Crackers


Candy Crackers


40 saltine crackers (approx.)

1 cup salted butter, cubed

1 cup soft light brown sugar (packed)

2 cups chocolate chips

1/2 – 1 cup M&M’s (or chopped nuts or sliced almonds)


Pre-heat oven to 325 degrees

Line a large sheet pan with parchment paper

Line the pan with saltine crackers

Place the butter and sugar in a medium sized pot over low medium-low heat

Stir until the butter is melted

Once the butter has melted, bring to a boil for 3 minutes

Stir constantly

Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers

Spread mixture with a knife or spatula

Try to move fast during this part so the toffee doesn’t harden

Place pan in the oven and bake for 7-9 minutes

The mixture will spread evenly over the crackers as it bakes

While that bakes I melt the chocolate chips in the microwave, stirring every 30-45 seconds

Remove pan from oven and pour chocolate chips on top, spread with a spatula

Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes

Once chocolate has hardened break pieces off the foil and store in an airtight container