Category: Recipes

Grandma’s “Super Secret” Fudge


So, I think that before Pinterest and the Internet, our parents and grandparents stole other families’ recipes and tried to claim them as their own.  About 6 years ago I e-mailed my Grandma to get her fudge recipe. We did not get this treat often, so it was always so special and just delicious.

Anyway, I got her recipe and each time I make it the fudge is a hit. People rave about it and I proudly report that it’s my Grandma’s recipe. This year I was gathering all the ingredients for the fudge and when I grabbed the marshmallow creme, I was disappointed. Good job Grandma, apparently Jet Puffed has been using your fudge recipe for years. Or the more realistic situation is that she stole this recipe and has been claiming it as her own for years! I bet she would be mortified if she found out that we know she’s a fraud! A delicious fudge making fraud! Regardless of where the recipe originated doesn’t matter. It’s amazing. Now that you have the fudge back story, here is my Grandma’s “secret” recipe. Or you can also get it on the back of the Jet Puffed Marshmallow Creme jar. Totally your call.

Here’s what you will need:

* Margarine or butter (I used unsalted butter)

* Sugar

* Evaporated milk (Do NOT use sweetened condensed milk like I tried to use, it will not turn out and will need to make another trip to the grocery store)

* Chocolate chips (12 oz.)

* Marshmallow Creme (the small jar is the correct size)

* Nuts (I used Walnuts)

* Vanilla

Start by preparing a 9 by 13 inch Pyrex for putting the fudge in. Grease your pan. Then place foil or wax paper inside the pan, enough to overflow over the sides. Then spray your paper before putting fudge into the pan. Remember to spray your pan and the paper. Super important. Learn from my mistakes, they still tasted perfect, but it was not beautiful or easy to get out of the pan.

* Add together 1 1/2 sticks butter or margarine

* 3 cups sugar

* 2/3 cup evaporated milk

Stir well and bring to boil. Cook on medium heat — NO HIGHER as it will scorch — stirring constantly until it boils. When it comes to a boil start timing – time for EXACTLY 5 minutes.

Take off of the stove and add:
* 12 oz. chocolate chips
* 1 1/2 cups marshmallow creme 
* 1 cup nuts
* 1 tsp vanilla

Mix well and pour into the Pyrex pan. Cool to harden.

Then enjoy.

Treat Tuesday – Easy Apple Pie


I don’t make my own pie crust. Because who has time for that? Especially during the hustle and bustle of Thanksgiving week through New Years. If I’m going to make something from scratch, it wont be a pie crust.

Since I’m vegetarian I buy the Marie Callender brand frozen pie crusts, which come in a set of 2. These crusts don’t have lard in them. Either get this brand, any brand you prefer or make your own if you’re fancy like that.


* 2 Pie Crusts

* 6-7 Medium Apples – I used Gala (peeled, cored and sliced)

* 1/4 Cup Sugar

* 1/4 Cup Brown Sugar

* 2 Tablespoons Flour

* 1 Teaspoon Cinnamon

* 1/2 Teaspoon Grated Lemon Peel

* 1/4 Teaspoon Salt

* 2 Teaspoons Lemon Juice

Toss all the ingredients in a bowl. Sprinkle the apple mixture into the pie crust. Either top completely with the second pie crust cutting slashes or designs  in top crust. I used little cookie cut outs that make Turkey and Apple details making a design on top of the pie.

Bake 40-50 minutes in the oven at 425 degrees until the crust is golden. Enjoy!

Treat Tuesday – Pan Roasted Brussel Sprouts & Sweet Potatoes


I really like brussel sprouts. I usually top mine with mayo. Weird, I know. My dad and uncle do it. Probably a weird family thing that you just do because you see someone in your family doing it. I quite like it. Here is a yummy way to make them and get your greens.

Pan Roasted Brussel Sprouts:

* 2 lbs. halved Brussel Sprouts

* 1 Tablespoon Olive Oil

* 7 Cloves of Minced Garlic

* 3 Tablespoons Butter

* 1/2 Bunch Fresh Thyme

* 1 Large Spring Fresh Rosemary – halved

* 1 Teaspoon Salt

* 1 Tablespoon White Wine Vinegar

Cook brussel sprouts, uncovered in boiling water for 3 minutes. Pat dry with paper towels.

Place a large skillet over high heat for 1-2 minutes. Reduce heat to medium. Add oil and garlic. Cook and stir for 2 minutes. Add 1/2 the butter. Increase heat to medium-high. Carefully arrange 1/2 the sprouts cut side down in the hot skillet. Top with 1/2 the thyme, rosemary and salt. Cook, uncovered, for 3-4 minutes or until the sprouts are well browned. Remove and repeat with the rest of the ingredients. Return all sprouts to skillet along with the vinegar and toss.

Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained sprouts.


Sweet Potatoes:

* 4 1/2 lbs. Sweet Potatoes

* 2 Tablespoons Olive Oil

* 1 Tablespoon Salt

* 1/2 Cup Butter

* 2/3 Cup Whipping Cream

* 2 Tablespoons Pure Maple Syrup

* 1/4 Teaspoon Ground Nutmeg

* 2-3 Cups Tiny Marshmallows (optional)

* 1/4 Cup Pecan Halves, Toasted (optional)

Heat oven to 350 degrees. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with salt. Place the potatoes in a baking pan. Roast uncovered for 30-40 minutes. Set aside to cool.

Increase the oven to 450 degrees. Halve the potatoes, scoop out the flesh and discard the skin. Press through a sieve (or use a food processor), transfer to a bowl.

In a saucepan combine the butter and whipping cream over medium heat. Let it simmer. Fold into sweet potatoes along with the maple syrup, nutmeg and 1 teaspoon salt. Put into greased baking dish. Sprinkle marshmallows and bake uncovered for 12-15 minutes. This will either be until the marshmallows are golden brown, or warm without. Sprinkle toasted pecans over the mixture and serve.

You can make the sweet potatoes a day ahead. Wait to put on the marshmallows and/or pecans until right before serving.

These make yummy sides any time in the fall or winter. Very comforting. They make tasty additions to a Thanksgiving feast! As always, enjoy! I know I will!

Please Subscribe to My Blog

To get all posts sent directly to your e-mail, please subscribe here!


Skip to toolbar