Marvelous Mocha Fudge

1 1/2 c. sugar

2/3 c. evaporated milk

3 T instant coffee granules

2 T. butter

1/4 t. salt

2 c. mini marshmallows

2 c. semi-sweet chocolate chips

1 t. vanilla extract

1/2 t. cinnamon

Combine first 5 ingredients in a heavy saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil and stir for 3 to 4 minutes; remove from heat. Mix in remaining ingredients; stir until marshmallows are melted. Spread into an 8X8" baking pan lined with aluminum foil; refrigerate 2 to 3 hours until firm. Lift fudge from pan, remove foil and cut into one-inch pieces. Makes about 4 dozen pcs.

(For a double recipe, I decrease the amount of coffee granules, of which I only put 4 T into a double batch. Pour onto 9X13 foil lined pan to chill.)

My son-in-law sent a note that said, "This is absolutely, hands-down the best fudge I have ever had."  I think he might have liked it. ;)

Molasses Sugar Cookies

These cookies won the best tasting cookie at this year's cookie exchange!!  They really are quite delectable!


Molasses Sugar Cookies
Makes 30 cookies

3/4 cup vegetable oil  (I use coconut oil, but NOT olive oil!)
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour (can mix 1/2 white and 1/2 whole grain)
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda

Mix oil, sugar, molasses and egg; beat well. Add dry ingredients. Mix well. If dough is too soft to handle, refrigerate for 1 hour or more. Form into 1" balls (I use a scoop); roll in granulated sugar. Place 2" apart on un-greased cookie sheets. Do not flatten balls. Bake 8-10 minutes at 350 degrees.

Potato Soup- The Ultimate Comfort Food!

Potato Soup

6-7 pieces of bacon, chopped up to about 1/2 inch pieces

2 ribs of celery, finely chopped

1/2 onion, finely chopped

3 medium russet potatoes, scrubbed and cubed (about 3/4" cubes)

3 cups chicken broth

3/4 cup frozen sweet corn

1/4 tsp. dill weed

dash of marjoram

1/2 tsp sea salt (or to taste-my broth was low sodium, so it needed a bit of salt)

2 cups whole raw milk

4 T whole wheat flour

1/2 stick of butter

Put the bacon in the bottom of a dutch-oven size pan on the stove and begin cooking. When some of the fat is tried out into the pan, add the celery and onion. Stir until tender, then add broth, potatoes, corn and seasonings. Cook for about 10 minutes, until the potatoes are not crispy any more. Don't overcook or they turn to mush (unless that is what you want)

While the soup is cooking, make a white sauce with the butter flour and milk. Lightly brown the flour in the butter, then stir in the milk and heat to boiling, stirring constantly with a whisk. Add 3 oz. cream cheese and continue stirring until it is all mixed in. By this time, the potatoes should be just right, so stir in the white sauce and mix in thoroughly. When the soup is boiling again, it is ready--serve immediately.

This makes quite a big batch- at least six servings I think.  We served it for Christmas dinner this year, and it was a huge hit!

Cranberry Bread

Normally, the cranberry bread is one of the last to get eaten, but this year I made it a bit differently.  We chopped the cranberries fairly small (used the food chopper from Pampered Chef), and I used coconut oil for the shortening.  It was really the best cranberry bread I have ever had, and even Ornery, who has never liked it before, went for this before the pumpkin or banana bread!

Cranberry Bread

1 cup chopped cranberries

3/4 cup chopped nuts (optional)

1 T grated orange peel (zest)

2 cups all purpose flour (can mix 1/2 and 1/2--white and whole grain)

1 cup sugar

1-1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

2 T shortening (or coconut oil)

3/4 cup orange juice (juice the oranges used for peel)

1 beaten egg

Preheat oven to 350 degrees. Grease and flour loaf pan or line muffin cups. Prepare cranberries, nuts and orange peel; set aside. Mix dry ingredients; cut in shortening. Stir in juice, egg and orange peel until moist. Fold in cranberries and nuts. Spoon into prepared loaf pan. Bake 60 minutes or until pick inserted in middle comes out clean. Remove loaf after 15 minutes cooling on rack.