Fudge ... The Queen-Mother of Dirty Words

For so many of us, fudge is something either you make well, or you never attempt it since the day you wasted all of your ingredients and made chocolate water. I've had fudge taste like ocean water sand, made fudge that looked and tasted good but never went past the flood water consistency (therefore, I gave lots of 'hot fudge sauce' that year.) Batch after batch, I tried and each and every time - regardless of how it tasted, you could either drink it or use it to fill in the potholes of your driveway. I'm pretty sure during the wind storm we had here in September of 2008, our home was the only one on the block whose roof stayed firmly intact; it was the great fudge of 1996 my husband used to glue those suckers down.

All that changed in 1996. It was the year I lost my mom, and that Christmas I thought I would try one last time to make the fudge she was so famous for. Now my mom had long given up the fudge made by my grandmother; I remember when they made the old time fudge, you had to beat it until it lost its gloss. If that's the fudge you remember, then these recipes are not for you. This is a creamy fudge, like pure silk. And it was December of 1996 that I finally got it right. It may have helped that I used my mother's pan; it's a heavy, turquoise Club Aluminum pan my father actually bought her before I was born. And she had one wooden spoon that was used only for fudge. Her recipe, she has timed exactly right so she never used a candy thermometer or dropped some in cold water to get to the soft ball stage. I remember standing at the stove and knowing this was my last chance to get it right. I followed her recipe, used a timer so I wouldn't have to guess at anything. When I poured that fudge into the buttered pan and realized it was actually going to turn into fudge, well I knew it was the combination of her pan, her spoon, her recipe and most of all, with one taste of that fudge I could actually close my eyes and remember as a child how it felt to be with her again - if only for a second.

As I got better at making fudge, I started playing around with flavors. I now make at least four flavors each year; Chocolate and Peanut Butter which are pretty standard at the holidays. But I have two flavors, Snickerdoodle White Fudge and Orange-Walnut White Fudge I've made on my own and they are just as popular as the traditional.

Catt's Chocolate Fudge

3 cups sugar (I use only Domino's)
1 1/2 sticks butter (I use salted butter, or Kroger brand 80% vegetable oil margarine)
2/3 cup evaporated milk
1 package (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow creme
2 teaspoons pure vanilla


Grease 1 13x9 pan, or 2 8 oz square pans.

Basic instructions for all fudge:
Stir together sugar, butter and milk in a heavy saucepan (mine is 3 qts) over a medium heat. Bring to a full boil, and boil for 5 minutes stirring constantly. Remove from heat, and add the marshmallow cream, mixing until blended (make sure you work sort of quickly at this stage; you aren't in a race but you shouldn't stop.) Add the chocolate chips, mix until melted then add the vanilla - remember, work quickly. Pour into greased pan. Let it cool at room temperature about 2 hours, then cut into small squares. I've started putting parchment paper on the bottom of the pan (I just ever so slightly grease the parchment paper) that makes it easy to pop out of the pan, and gives you a cleaner cut since there is no lifting each piece from the pan with a spatula.

If you want 'male fudge' then add 1 cups finely chopped walnuts after adding the chocolate.


Catt's Peanut Butter Fudge

3 cups sugar (again, I use Domino's)
1 1/2 sticks butter (I use unsalted butter for the PB fudge or the 80% vegetable oil margarine)
2/3 cup evaporated milk
1 package Reese's Peanut Butter Chips (10oz bag)
1 jar (7 oz) marshmallow creme
2 tsp. vanilla

Follow the basic instructions above, substituting peanut butter chips instead of chocolate chips.


Catt's Snickerdoodle Fudge

3 cups sugar
1 1/2 sticks butter (I use salted butter or the 80% vegetable oil margarine)
2/3 cup evaporated milk
1 (12 oz) package white chocolate chips (I use Nestle white chocolate chips)
1 jar (7 oz) marshmallow creme
1 tsp pure vanilla extract
1 tsp pure almond extract
Red or green sugar or Cinnamon Sugar (optional)

Follow basic instructions above, substituting white chips for chocolate chips; blend both extracts and add last. When you pour into pan while fudge it still hot, sprinkle the top of the fudge with colored sugar, or cinnamon sugar. Tastes like a snickerdoodle cookie!


Catt's Orange Walnut White Fudge

3 cups sugar (I use Domino's)
1 1/2 sticks butter (I use unsalted butter for this recipe, or the 80% vegetable margarine)
2/3 cups evaporated milk
12 oz white chocolate chips (I use Nestle)
1 jar (7 oz) marshmallow creme
2 teaspoons vanilla extract
Zest of 1 orange
3/4 cup chopped walnuts


Use basic instructions above, substituting white chocolate chips for chocolate chips; after adding extracts, quickly stir in zest and walnuts.


I hope this will become a holiday tradition for you and your family, as it has mine!

Ducky's White Chocolate Chip Cookies

What a great cookie to add to your holiday collection!

Ducky's White Chocolate Chip Cookies

3/4 cup margarine or butter, room temperature (1 and 1/2 sticks)*
1/4 cup Crisco Shortening
3/4 cup granulated sugar (I use Domino sugar)
3/4 cup brown sugar, firmly packed (again, Domino sugar is the best)
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. That way, the bottom of your cookies will be as pretty as the top. Sounds crazy but it makes a big difference. Your baking rack in the oven should be in the middle; I have two racks and five slots in my oven, so I put them in the middle where I can bake two batches at one time. If you have any doubts, just use one.

Cream together butter and shortening until it's a smooth pale yellow. Add both sugars and cream until light and fluffy. Both steps should take a few minutes each, and use medium speed on your mixer. Add eggs and extracts, again blending until incorporated.

Mix dry ingredients in separate bowl. Personally, I sift them on one of the pieces of parchment paper but if you don't want to sift them, that's okay. While on low speed, add dry ingredients. Increase speed and mix until you have a smooth batter but do not over mix. Last step - add white chocolate chips and blend one more time.

For jumbo mall type cookies:
Using either a ice cream scoop (mine holds 1/4 cup) or an actual 1/4 cup measuring cup, drop cookie batter on your parchment paper lined cookie sheet; you will be able to get six cookies on each one. Make sure your cookies are spaced nicely - you don't want them to run together. Bake for six minutes; rotate cookie sheet, and bake another six minutes. Every oven heats differently; if your cookies are lightly browned, they are done. If not, set your timer for another 2 minutes and check them again. Mine never take any longer than 15 minutes, and after the initial 12 minutes check frequently - they can over bake quickly. Remove from the oven, wait two minutes then transfer them to a wire rack to cool.

For smaller cookies:
Use the same technique above, but use a small ice cream scoop (mine holds one tablespoon) or a tablespoon. You can get 12 cookies on the parchment lined cookie sheet.

* The margarine I use comes from Kroger: the front of the box says 'Great for Baking.' But what makes it perfect for cookies is the fact it's 80% vegetable oil. If you aren't using butter or the Kroger brand, read the label very carefully - you need to have at least 65% vegetable oil.

Ducky's White Chocolate Chip Cookies

What a great cookie to add to your holiday collection!

Ducky's White Chocolate Chip Cookies

3/4 cup margarine or butter, room temperature (1 and 1/2 sticks)*
1/4 cup Crisco Shortening
3/4 cup granulated sugar (I use Domino sugar)
3/4 cup brown sugar, firmly packed (again, Domino sugar is the best)
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. That way, the bottom of your cookies will be as pretty as the top. Sounds crazy but it makes a big difference. Your baking rack in the oven should be in the middle; I have two racks and five slots in my oven, so I put them in the middle where I can bake two batches at one time. If you have any doubts, just use one.

Cream together butter and shortening until it's a smooth pale yellow. Add both sugars and cream until light and fluffy. Both steps should take a few minutes each, and use medium speed on your mixer. Add eggs and extracts, again blending until incorporated.

Mix dry ingredients in separate bowl. Personally, I sift them on one of the pieces of parchment paper but if you don't want to sift them, that's okay. While on low speed, add dry ingredients. Increase speed and mix until you have a smooth batter but do not over mix. Last step - add white chocolate chips and blend one more time.

For jumbo mall type cookies:
Using either a ice cream scoop (mine holds 1/4 cup) or an actual 1/4 cup measuring cup, drop cookie batter on your parchment paper lined cookie sheet; you will be able to get six cookies on each one. Make sure your cookies are spaced nicely - you don't want them to run together. Bake for six minutes; rotate cookie sheet, and bake another six minutes. Every oven heats differently; if your cookies are lightly browned, they are done. If not, set your timer for another 2 minutes and check them again. Mine never take any longer than 15 minutes, and after the initial 12 minutes check frequently - they can over bake quickly. Remove from the oven, wait two minutes then transfer them to a wire rack to cool.

For smaller cookies:
Use the same technique above, but use a small ice cream scoop (mine holds one tablespoon) or a tablespoon. You can get 12 cookies on the parchment lined cookie sheet.

* The margarine I use comes from Kroger: the front of the box says 'Great for Baking.' But what makes it perfect for cookies is the fact it's 80% vegetable oil. If you aren't using butter or the Kroger brand, read the label very carefully - you need to have at least 65% vegetable oil.

Martha's Breakfast Casserole for the Holidays

Martha's Breakfast Casserole

12 slices white bread (for a clean cut appearance, you can trim the crusts)
1/4 cup butter softened
1 lb. roll sausage, browned and drained
2 cups shredded cheddar cheese (I occasionally use 3 cups)
4 eggs
3 cups of milk

Spread softened butter on bread. Lay 6 slices butter side up in a greased casserole dish, I use a 9x13. Sprinkle half the sausage and half the cheese. Repeat layers. Whisk eggs and milk together, and pour over layers, making sure every thing is saturated. Cover and chill overnight. Bake the next morning at 350 degrees for 45 - 50 minutes.

Southern Style Green Beans for a Crowd

The summer calls for a lot of potluck dishes, but cooking for a crowd can be expensive. Not only is this dish friendly on your wallet, it will feed 25-30 people.

It's not the healthiest, I'll agree with you. But it's one of those things while it's cooking, I can close my eyes and for only a moment I'm there with the family I miss so much. And everything in moderation.

1 Food Service can of Green Beans (usually around 101 ounces and I use blue lake)

3 cups water

3 teaspoons of chicken base (or 3 bullion cubes)

3 slices bacon, diced

2 tablespoons minced dried onion (of half an onion diced)

1 stick of butter

4 potatoes, peeled and cut into quarter sections (optional)

Salt & Pepper, to taste

Drain the green beans in a colander, rinse well. In a large dutch oven or stock pot, add beans with the rest of the ingredients making sure the potatoes are arranged on top. Add a little salt and pepper to the top of the potatoes, but be careful about adding the salt to the beans - the chicken base and bacon will provide a lot of flavor and it's easy to over-season. Bring to a boil, reduce to simmer for about 30-45 minutes. You can transfer to a crock pot on low to serve. While it's cooking, watch your water - depending on how it simmers, you might need to add a bit more water.

Or you can do what I do; fix it on Sunday, break down in dinner sized portions for your family. You can even freeze them.

I love to get a serving of green beans, and dice a few slices of tomato on top. Best thing ever! Of course, as a young girl green beans were from the farm to our table. I have such great memories of snapping beans (half runners!) by the bushel, having great talks with my grandmother. And while I know fresh is best, I don't want that to let you keep it from making this recipe.

Ducky's White Chocolate Chip Cookies

Why spend a fortune on mall-type cookies when you can make them at home? My teenage boys are on summer break so I make cookies and after they cool, each one goes in its own individual zip lock bag (I get them on sale, 50 bags for .99) Can't eat all the cookies? Freeze them right in the zip lock bag. They thaw in 30 minutes or less. Want to freeze the batter? Complete the steps but stop before you bake them. Put the cookie sheet with the portioned cookies in the freezer making sure the cookies are not touching (you don't want to break them apart to bake.) Freeze solid, and place in a zip lock freezer bag. When you are ready to bake them, take how many you want to bake and set on your kitchen counter to thaw a little while your oven is preheating. Frozen dough might take one or two minutes longer to bake.

White Chocolate Chip Cookies

3/4 cup margarine or butter, room temperature (1 and 1/2 sticks)*
1/4 cup Crisco Shortening
3/4 cup granulated sugar (I use Domino sugar)
3/4 cup brown sugar, firmly packed (again, Domino sugar is the best)
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. That way, the bottom of your cookies will be as pretty as the top. Sounds crazy but it makes a big difference. Your baking rack in the oven should be in the middle; I have two racks and five slots in my oven, so I put them in the middle where I can bake two batches at one time. If you have any doubts, just use one.

Cream together butter and shortening until it's a smooth pale yellow. Add both sugars and cream until light and fluffy. Both steps should take a few minutes each, and use medium speed on your mixer. Add eggs and extracts, again blending until incorporated.

Mix dry ingredients in separate bowl. Personally, I sift them on one of the pieces of parchment paper but if you don't want to sift them, that's okay. While on low speed, add dry ingredients. Increase speed and mix until you have a smooth batter but do not over mix. Last step - add white chocolate chips and blend one more time.

For jumbo mall type cookies:
Using either a ice cream scoop (mine holds 1/4 cup) or an actual 1/4 cup measuring cup, drop cookie batter on your parchment paper lined cookie sheet; you will be able to get six cookies on each one. Make sure your cookies are spaced nicely - you don't want them to run together. Bake for six minutes; rotate cookie sheet, and bake another six minutes. Every oven heats differently; if your cookies are lightly browned, they are done. If not, set your timer for another 2 minutes and check them again. Mine never take any longer than 15 minutes, and after the initial 12 minutes check frequently - they can over bake quickly. Remove from the oven, wait two minutes then transfer them to a wire rack to cool.

For smaller cookies:
Use the same technique above, but use a small ice cream scoop (mine holds one tablespoon) or a tablespoon. You can get 12 cookies on the parchment lined cookie sheet.

* The margarine I use comes from Kroger: the front of the box says 'Great for Baking.' But what makes it perfect for cookies is the fact it's 80% vegetable oil. If you aren't using butter or the Kroger brand, read the label very carefully - you need to have at least 65% vegetable oil.

Watergate Salad

This is a nice quick salad to make for St. Patrick's Day - it's easy, very retro and trust me, everybody loves it.

20 oz can crushed pineapple
1/2 cup chopped nuts
12 oz carton heavy whipping cream, whipped until soft peaks*
1 cup mini marshmallows
1 box instant pistachio pudding mix.

Fold all the ingredients together. Refrigerate at least 2 hours, but overnight is best. Give it a quick stir before you serve.

* You can use a 16 oz tub of the whipped topping if you like