Christmas Fudge

Did you make Christmas fudge this year?

I did!

Christmas fudge, chocolate fudge, peanut butter fudge, mint fudge…..  I could go on and on.  I love fudge!

Fudge is a holiday favorite.  Don’t let the thought of making fudge overwhelm you… it’s not that hard!  I’ve been making some fudge and wanted to share this easy fudge recipe with you.

Happy Fudge Making!!!!!

I followed this recipe for super easy fudge:


2 sticks of butter
1 can of evaporated milk (do not use the sweetened condensed milk..not the same thing!) 
5 1/2 cups of sugar  (some recipes call for 6… I used 5 1/2 and it was fine.)

Mix together and slowly bring to a boil in a sauce pan.  Constantly stirring with a whisk, let it boil for 6 minutes.  Be careful—it’s very hot and will burn you!

After 6 minutes of boiling, remove from heat and add:

18 oz of chocolate chips (which is one full bag and another half of a bag)
1 jar of marshmallow cream (7 oz)

Stir together and then pour into a pan.  However, I found that if you use those flexible silicone baking pans, you can get your fudge out in nice cut pieces.  If you use a glass dish… well, that fudge will stick to the dish and will be difficult to impossible to get out in nice neat pieces.

I used the silicone flexible pans and was able to easily get the fudge out!

Here is a great tutorial with pictures on how to make this fudge: Easy Fudge How-To

Delicious Breakfast Crepes

We love crepes!  Crepes make breakfast all the more wonderful!  We make crepes several times each month, sometimes once a week and I don’t think I’ve made them the same way twice. 

You can top crepes with most any type of fruit topping.  I usually use frozen fruit, like strawberries, add a little water and sweetener and let them boil into a wonderful smelling and great tasting fruit syrup crepe topping.  Today, instead of sugar, I added small amount of black strap molasses as the sweetener.  It wasn’t as “sweet” as sugar, but it was still delicious as well as much more nutritious than sugar.  Black strap molasses has a high iron content and I have been using it whenever I can to help boost my iron levels. 

I took a basic crepe recipe and embellished it a bit by adding a bit of cinnamon, a dab of vanilla, a bit of molasses and just a tad more flour to thicken them a bit more so they weren’t paper thin. has a lot of crepe recipes to choose from.  I also found several crepe recipes in cookbooks I had as well.  Basically crepes are eggs, milk, flour, a bit of oil and salt.  Crepes are a great thing to make when you need to use up eggs!

I also skimmed some cream off of our raw cow’s milk and made whipped cream by shaking it up in a mason jar for a few minutes.  I rolled cream cheese in the crepes, added the strawberry fruit topping and the raw whipped cream….it was delicious!  Just what I needed…all without sugar and using basic ingredients that I had on hand.  (Except the cream cheese–I haven’t figured out how to make that yet!)

  Little overboard on the whipped cream don’t you think???   

 I splurge on it…a lot!!

Using Up Excess Squash and Zucchini

With summer time here, squash and zucchini are abundant.  We’ve been eating a lot of squash and zucchini lately!  In addition to canning and freezing squash, here are some ways I have been using it up:

  1. Steamed:  Squash and zucchini are great vegetables to steam.  I add some crushed garlic and sliced onions and steam it tender.  These steamed vegetables are wonderful to pair up over rice as a great side dish. 
  2. Added to omelets:  Chopped onions, chopped tomatoes and peppers and chopped squash or shredded zucchini are great additions to add to omelets. 
  3. Fried:  Ok…so maybe not the healthiest of options, but we had a great time last week making fried okra, fried green tomatoes and fried squash.  For making the squash, I sliced them, coated them in egg and dipped in a flour, cornmeal, salt mixture.  I then fried them in my iron skillet.  They were delicious! 
  4. In the skillet:  I sauteed squash and zucchini this week with a little butter and had with our breakfast.  I made grits, sausage and the sauteed veggies for a yummy southern breakfast.  Sauteed vegetables are great additions to supper meals as well. 
  5. In casseroles:  We love squash casseroles!  For a 9 X 12 pyrex glass dish, I use 4 or 5 eggs, three large dollops of mayo and about 1 cup of milk.  I pour this over chopped tomatoes, onions and sliced squash in my 9×12 pyrex glass baking dish.  You can add chopped ham, sausage or hamburger or chopped up bacon.  You can also add shredded cheese.  I like to make sure my egg mixture completely coats the squash, so sometimes I whip up another egg with some milk and mayo and add it if the dry ingredients outweigh the wet.   I then bake it at 350 for about 25 minutes.  Check the middle to make sure the egg mixture is done. 

I made two squash casseroles last week and added hamburger to the mix.  Here’s the picture before baking.  I also made two iron skillets full of corn bread to go along with the squash casseroles. 

Top 10 Grilled Vegetable Recipes

Summer is here and that means grilling out!  I love to grill steaks, hamburgers and vegetables.  The other night I grilled some of our farm raised, grass-fed T-bone steaks and oh yummy, were they delicious.  I also grilled some corn on the cob and some skewers of sweet peppers and onions. 

We planted some zucchini and squash in our garden.  Yesterday, we picked the first two zucchini.  I’m looking forward to adding the squash and zucchini to our vegetable skewers and grilling them this summer too!

I ran across a link for Top 10 Grilled Vegetable Recipes from the Taste of Home magazine and found some more vegetable grilling ideas! 

Easy, Inexpensive Honey Mustard Dressing Sauce

I’ve been posting a few recipes on making your own homemade sauces and homemade seasonings.  You do not need Taco Bell Taco seasoning to make good taco seasoning for your taco meat and you can make delicious healthy salad dressings in a snap without relying on Hidden Valley!  Commercially made dressings and dips are filled with all sorts of bad for you ingredients.  Homemade sauces, dips and seasonings are much healthier and cost much less than buying the commercial versions.  We are getting in the habit of supplying our pantry with the needed supplies to be able to make our own sauces.  My little girls love to mix and stir ingredients together and they make fine taste testers.  My 4 year old is always ready with her opinions on what we should add…”a lot more honey, mom!”

This week we made a very simple Honey Mustard Sauce.  It was a big hit around here.  I altered the recipe just slightly because instead of a thick dip, I was wanting to turn the sauce into Honey Mustard Dressing.  By adding a little bit of olive oil, it easily converted to a nice dressing. 

Easy Honey Mustard Recipe 

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • For salad dressing, add olive oil to desired consistency.

I put all the ingredients in a small mason jar and stirred together with a fork.  If you have any sauce/dressing left, you can store it in the refrigerator. 

Honey Mustard sauce and dressing goes well with these foods:

Chicken – on baked chicken or for a chicken dip.
Dip for raw veggies like carrots and celery
Dressing for a variety of salads
Use on sandwiches

Here are some other articles that talk about homemade salad dressings:

Homemade Salad Dressing is Easy, Thrifty and Tasty!

Save Money on Seasonings:  MYOM (make your own mix)


Easy, Cheap, Healthy Coleslaw Recipe

On Thursday’s each week, I’m posting about recipes, bulk cooking and freezer cooking.  This week, I’m posting a few things about the ultra healthy, really cheap amazing head of cabbage!   I’ve been using a lot of cabbage lately.  It’s so cheap!  I’ve paid .44 cents a lb and under for it lately.  I have some baby cabbage plants growing in my garden (not the cabbage pictured above unfortunately!!!) so hopefully I’ll save even more and use my garden cabbage here in a few months!
You can use this inexpensive, healthy food to add variety to your meals all the while cutting costs at the same time. 

Don’t buy prepackaged shredded cabbage!  It is 10 times the cost of a plain head of cabbage and doesn’t contain the nutrients that a whole head cabbage has.  You can check out this article about Commercializing Cabbage and the craziness of packaged vegetables for some interesting price comparisons of buying whole real vegetables as opposed to packaged salads and other pre-cut and pre-shredded vegetables. 

Here is also a recipe I posted several weeks back on how to make healthy pro-biotic sauerkraut

Recipe: Beth’s Easy Coleslaw

Summary: Super easy and yummy mayonnaise coleslaw!  My kiddo’s love this slaw.  It’s a great side dish with supper and also goes well with barbecue sandwiches!


  • 6 cups shredded cabbage
  • 1 or 2 carrots, shredded
  • 2/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar (I love Braggs)
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons honey
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon sea salt, or to taste


  1. Mix mayonnaise, vinegar, oil, honey, celery seed and salt.
  2. Stir in shredded cabbage and shredded carrots and mix well.
  3. Set aside in the refrigerator until ready to serve.
  4. You can make coleslaw several hours in advance of your meal or even the day before.


You can add shredded apple.

Prep time:  10 min
Serves 6

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