Pumpkin Fudge

This treat is really yummy - tastes just like pumpkin pie! There is about 30 minutes of standing by the stove stirring - but if you have the ingredients measured and ready and follow the recipe exactly, it will turn out great for you! The fudge is creamy - but not gooey - and very sweet. A small piece definitely satisfies a sugar craving! (Recipe is from Allrecipes)

Here's to my favorite season of the year: Autumn!

Pumpkin Fudge

2 Tbs. Butter

2 1/2 cups white sugar

2/3 cup evaporated milk

1 cup white chocolate chips

7 oz. marshmallow cream

3/4 cup canned pumpkin

1 tsp. ground cinnamon

1 tsp. vanilla extract

Line a 9x9 pan with aluminum foil and set aside.

In a 3 qt. saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin and cinnamon; bring back to a boil.

Stir in marshmallow and butter. Bring to a rolling boil.

Cook, stirring occasionally, for 18 minutes.

Remove from heat and add white chocolate chips and vanilla. Stir quickly until chips are melted and mixture is creamy.

Pour into prepared pan.

Cool (about 2 hours) and cut into squares.

Store in a cool dry place.

Easter Breakfast Rolls

These were so fun to serve on Easter morning! The marshmallow on the inside melts while cooking making the inside hollow - just like the Empty tomb on Easter morning. They were easy and quick and very sweet! I found the recipe at The Sisters Cafe

Easter Breakfast Rolls

1 package frozen bread or roll dough, thawed (or homemade roll dough)
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set

aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to over bake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Soft Sugar Cookies with Butter Frosting

Noelle brought these cookies home about a year ago from a friend's house and I had to call and get the recipe right away. I really like how soft these are. They aren't too sweet, and the frosting is so good...it's butter, how could it not be good! We make these for just about every holiday as a fun activity for the kids. This recipe makes about 3 dozen cookies.

Soft Sugar Cookies
Cream Together:
1 cup margarine or butter
1 cup sugar
2 beaten eggs
1/2 tsp. vanilla

Sift and Add:
3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder

Add: 1/2 cup sour cream

Dough will be very sticky. Knead on floured counter, adding 1-2 cups more flour until not sticky.
Refrigerate 30 minutes.

Heat oven to 375. Roll out, cut into shapes, bake on ungreased cookie sheet for 8 minutes.


Butter Frosting
(frosts about 3 dozen cookies)

1/3 cup butter
4 1/2 cups powdered sugar, sifted
1/4 cup milk
1 1/2 tsp. vanilla

In a mixing bowl, beat butter until fluffy. Gradually add 2 cups of powdered sugar. Beat in milk and vanilla. Slowly beat in the remaining powdered sugar. Add more milk if needed to reach spreading consistency. Add food coloring if desired.

Irish Soda Bread

I'd never had Soda Bread before I tried this recipe for St. Patrick's Day. The texture is like cornbread, and was a little sweet and very yummy! We'll be having it again for sure. It was great paired with soup. It was easy to whip together - but I went a little short on the baking time so the middle was a bit gooey. Make sure you bake it until it is nice and golden (more than mine!) - 50 - 60 minutes! I got this recipe from Allrecipes.

Amazingly Easy Irish Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round (flatten it out just a touch) and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 50 minutes Continue to brush the loaf with the butter mixture while it bakes. (I did it every 10 minutes)

We paired this bread with Irish Stew for St. Patrick's Day. Here's a picture and a link. It was good and we'll probably have it again next year, but it wasn't amazing enough for me to feature it here. I did use lamb, leeks and parsnips for the first time though! It needed a lot more salt than the recipe called for. If you're a whiz at knowing what spices would make something taste perfect, then maybe you can tell me what else the soup could use. I just follow the recipes!

Here's a link to the recipe on Allrecipes if you want it. Irish Stew

Buttermilk Waffles

The thing that is different about these waffles is that they use brown sugar and cinnamon. They were really good and simple. If you want fluffier waffles, separate the egg whites from the yolks. Make the recipe using just the yolks and beat the egg whites in a separate bowl until stiff peaks form. Add the whites to the completed batter by folding them in gently, leaving a few puffs of white. (Don't mix too much). Of course, we had ours on St. Patrick's Day, so the batter had to be green!

Buttermilk Waffles

1 stick (1/2 cup) butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

3 large eggs

2 cups buttermilk

1 tsp. vanilla

Beat the eggs until fluffy. Beat in everything else just until smooth.