At our house, we have a saying..."Don't yuk my yum!". We are trying to raise kids that aren't picky eaters by exposing them to many different kinds of food. It wasn't that long ago that one of my kids asked "Why can't you cook food like everyone else? Like tater tot hotdish?" The reason? It's not very healthy or creative and I think it's kind of gross. I don't cook like that. I like to use fresh, healthy ingredients to make great tasting good for you dishes. I've created this blog to share my favorite recipes with you.

Follow my kitchen adventures from using up vegetables from our weekly CSA box to baking and creative cooking.

Saturday, December 17, 2011


Every Christmas season I like to make fudge and caramels with my girls. We got a start by making a double batch of fudge and I think this is going to last us awhile.  It made a huge biggest sheet pan, must be 11 x 17 at least.  Cutting the fudge into about 1 inch square pieces makes 187 pieces.  I better give some away before we eat it all! 

Just seven ingredients!
 Fudge (I doubled this recipe)
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (I used 2%)
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar marshmallow creme
1 teaspoon vanilla extract
chopped nuts and heath bits (or whatever topping/mix in you like)

Combine sugar, butter and milk in saucepan, bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate until melted. Add marshmallow creme and vanilla, beat till blended. Either stir in nuts/heath bits or sprinkle them on top after you pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
That's a big pan of fudge!
Last year I used mint chocolate chips for one batch I made and it turned out delicious.  Next time I may add some mint extract instead of the vanilla...something different. 

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