Reese’s Peanut Butter Cup Fudge

3 cups milk chocolate chips
1 can sweetened condensed milk
24 Reese’s peanut butter cups, unwrapped and divided

Line 8×8 glass dish with foil and spray with nonstick cooking spray lightly. Line with 16 whole Reese’s Set aside.

In a large microwave-safe bowl, stir chocolate chips and sweetened condensed milk together and microwave in 30 second increments until smooth and completely melted. Pour over peanut butter cups and smooth the tops. Chop up the remaining Reese’s and press into the top. Bring to room temperature {about 1 hour} before refrigerating. Once it’s pretty solid, remove from the pan using the foil and cut into squares. Serve.

Recipe slightly modified from Crazy for Crust


Egg salad sandwich

6 hard-boiled eggs
3 tablespoons Hellmans mayonnaise
1/2 small onion
1 tablespoon mustard (Regular yellow)
1 tablespoon sweet relish
1/4 tsp Black pepper (optional)
1/4 tsp Salt (optional)

6 slices whole wheat bread

Bring eggs to a medium heat then turn off heat and let water cool until you can remove eggs by hand.
Finely chop boiled eggs.
Finely dice onion (always prepare fresh to avoid absorption of bacteria)
Mix in mayo 1 tablespoon at a time.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread.
Lightly apply mayo to top slice of bread.
Top sandwich with lettuce.

Banana Bread

My son-in-law actually asked if I COULD make banana Bread. I know he didn’t mean it that way but today he got, in his words, the best Banana Bread ever. Must be true because he was on his third piece when I left.


1 stick Butter1/2 (8 Tblsp)
1 cup sugar
2 eggs, beaten
3 bananas, finely crushed
1 1/2 cups flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup shredded coconut


Preheat oven to 350°.
Cream butterand sugar together.
Stir eggs into mixture.
Add bananas and mix well.
Mix dry ingredients together and add.

Pour into greased loaf pan (9×5 inch)
Bake 45 to 50 minutes until a toothpick comes out clean

Fried Red Tomatoes

A delicious easy treat


3 large firm tomatoes
1 1/2 cups flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons seasoning salt and 1 teaspoon Italian Style Seasoning
1 tablespoon butter (per frying batch- maybe 3 Tbsps. needed total)
1 tablespoon olive oil (per frying batch- maybe 3 Tbsps. needed total)


Cut tomatoes into thick slices. Put aside.
Mix flour, salt and pepper and seasoning in shallow dish for coating.
Heat butter and olive oil in pan, until it’s hot enough to fry inches.
Pre-heat oven to warm setting. (Lowest setting).
Coat tomato slices in flour mixture.
Place in pan until gloden brown.
Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

Italian Style Meatloaf

This is one of my favourite, easy, Sunday suppers. Meatloaf, a nice salad and Angel Food cake.


1 1/2 pounds ground beef (I prefer lean due to the cheese and tomatoes)
2 eggs, beaten
3/4 cup dry bread crumbs
1/4 cup ketchup
1 teaspoon Italian-style seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 (14.5 ounce) can diced tomatoes, drained
1 1/2 cups shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese.
Press into a 9×5 inch loaf pan, and cover loosely with foil.
Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Remember to use an aluminum foil lined baking sheet on the lower rack, for drippings.

Apple Pie – No Sugar

This is a great tasting pie. The taste is amazingly reminiscent of classic apple pie but without the white sugar.

2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.

No fail Fudge

This is an amazing fudge recipe.


350g white chocolate

30g butter

1 can condensed milk

200g Cadbury’s Mini Eggs


— Line a traybake tin with greaseproof paper or cling film. Put your mini eggs in a sandwich bag (the kind with zippers on are great) and give them a bit of a bash with a rolling pin. Don’t go too mad – it’s nice to have some really chunky pieces in there.

— In a heavy based pan, slowly melt together the white chocolate, butter and condensed milk. It’s really important to keep a close eye on it and keep stirring as it can burn very quickly. Just when everything is all melted and smooth and lovely, take it off the heat. Stir vigourously for a minute or so, then chuck in the mini eggs.

— Give it a quick stir, just enough to get all the eggs covered, then pour into your tin. Level the mixture out then pop it in the fridge, covered with cling film if you like, for at least 4 hours.

Once it’s set you can chop into squares (I suggest about 1-2cm squares – it’s very rich!) and package however you like.

Just a single Canadian dad that loves to cook and bake.

%d bloggers like this: