Suzie's Simple Fudge

Prep: 10 minutes
Cook:16 minutes
Chill :2 hours
Makes: about 2 lbs (64 pieces)

1 1/2 cups sugar (I used only about a cup)
1 5-ounce can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
1 cup semisweet chocolate chips ( I use dark chocolate)
1/2 cup chopped walnuts (gross..I omit these b/c I hate nuts in food)
1/2 teaspoon vanilla
1. Line a 8x8x2-inch baking pan w/ foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for about 6 minutes. Remove saucepan from heat. Add remaining ingredients ans stir until melted and well-combined. Beat by hand for about 1 minute. Spread fudge evenly in prepared pan. Cover and chill for 2-3 hours. Use foil to lift out of the pan. Cut fudge into squares.

Store fudge in the refrigerator for up to 1 month.


I bought lots of extra things to mix in. I got butterscotch, semi-sweet, and dark choc. chips to sprinkle on top before it hardens. Today, I'm going to try a few new things too...not sure what yet.

Raspberry Thumbprint Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat oven to 350 degrees F.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowely beat in the dry ingredients, mixing until incorperated.

Scoop the dough into 1-inch balls and roll in sugar. Place about 2-inches apart on the baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill with 3/4 teaspoon of jam.

Bake cookies until the edges are golden, about 15 minutes. Cool.

Pink Lemonade Cupcakes

Makes 18 Cupcakes


Cupcakes Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1/2 cup Butter, softened
2 eggs
1/2 cup frozen lemonade concentrate, thawed
1/4 cup milk

Frosting Ingredients:
6 tablespoons Butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed

Garnish Ingredients:
Candy fruit slices, cut as desired

Heat oven to 350°F. Line 18 muffin pan cups with paper liners. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.

Combine sugar and 1/2 cup butter in large bowl. Beat at medium speed until creamy. Add eggs, 1/2 cup lemonade concentrate and milk; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl often, until well mixed.

Fill prepared muffin cups 2/3 full with batter. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Meanwhile, place 6 tablespoons butter in medium bowl; beat at medium speed until creamy. Continue beating, scraping bowl often and gradually adding powdered sugar and enough lemonade concentrate for desired frosting consistency. Frost cooled cupcakes. Garnish with candy fruit slices, if desired.

Note: I have made these using a white cake mix. I just made it according to the box but instead of water I used the lemonade concentrate.

Meghan's Beer Cheese Soup

3 Tablespoons Butter

3 Tablespoons Flour

1 can or bottle of Beer (light beer works best, but any will work)

4-6 cups of milk (I use whatever I have, usually 2%)

1 Chicken Bouillon cube

1 small brick of Velveta Cheese (you can use Cheddar cheese, but velveta is smoother)

salt and pepper to taste

In a hot pot, melt butter and add flour to make a roux.  Cook for a few minutes, and stir in beer, add milk and bouillon cube.  Bring up to a simmer and stir in cheese a little at a time until it is all melted.  Add salt and pepper to taste.

NOTE: My MIL gave me this recipe but didn't give me exact measurments, so all of these are approx.  

Also if you want to sub lower fat velveta, and skim milk I don't think it will make to much of a difference! I haven't tried it, if you do that please let us know!

Jen's Chicken Noodle Stir-Fry

1 Lb. Boneless, skinless chicken breasts cut into strips.
2 Tbsp. vegetable oil
1 ½ C water
2 garlic cloves, minced
2 pkgs chicken ramen noodles (3oz. each)
1 pkg (16 oz) frozen oriental or garlic pasta vegetable blend
1 sweet red pepper, julienned
2 Tbsp soy sauce

In a large skillet or wok, stir-fry the chicken in oil until cooked. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper, and soy sauce. Cover and simmer for 7-9 minutes or until the noodles and vegetables are tender. Yield: 4 servings

Jen's Oven Chicken

2-3 lbs. chicken
1 Can Cream of Chicken soup
1 Can Chicken with rice soup
1 small can chicken broth

Place chicken pieces in a single layer in a casserole dish. Add the soups. Bake at 250-300 degrees for about 3 hours. While baking, baste with chicken broth.

Jen's Beef and Cheese Macaroni

½ lb. ground beef
1 pkg (7oz) elbow macaroni
2 Tbsp butter
1 C. cubed American or Velveeta cheese
¼ C. milk
¼ tsp. salt

In a skillet, brown the burger. In a sauce pan cook the macaroni; drain and set aside. In the pan used to boil the macaroni, melt the butter. Add cheese, milk, and salt to the butter. Cook and stir until cheese is melted. Drain beef. Add the beef and cooked macaroni to the cheese sauce and heat through.