No bake dessert

 

No-bake desserts are a fantastic choice when you want to whip up something sweet without turning on the oven. Here’s a simple and delicious no-bake dessert recipe for you:

Chocolate Peanut Butter Bars

Ingredients:1 cup peanut butter
3/4 cup graham cracker crumbs
1 cup powdered sugar
1/2 cup melted butter
1 1/2 cups chocolate chips

Instructions:In a bowl, mix together peanut butter, graham cracker crumbs, powdered sugar, and melted butter until well combined.
Press the mixture into the bottom of a lined 8x8-inch pan.
Melt the chocolate chips in the microwave or over a double boiler, then pour over the peanut butter layer.
Refrigerate for at least 2 hours or until set.
Cut into bars and serve.

pomegranate marinade

  

A pomegranate marinade can add a delightful tangy and sweet flavor to your steak. Here’s a simple recipe for a pomegranate steak marinade:

 

Ingredients:

1 cup pomegranate juice

1/4 cup olive oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 tablespoon honey

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

Instructions:

 

In a bowl, whisk together the pomegranate juice, olive oil, soy sauce, balsamic vinegar, minced garlic, honey, and chopped rosemary.

Season the mixture with salt and pepper according to your taste.

Place the steak in a resealable bag or shallow dish and pour the marinade over it, ensuring the steak is well-coated.

Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.

Remove the steak from the marinade and grill to your preferred level of doneness.

Homemade chili oil

 

 Use this simple and fast recipe to make chile oil at home. Cooking with homemade chili oil is a terrific way to add extra flavor and spice to food, as well as a great way to cook a variety of dishes.

 

Ingredients

1 cup canola oil  

3 tablespoons chili flakes or crushed dried chili peppers

Dash of salt if desired

Optional Extras

1 tablespoon granulated garlic

1 teaspoon white pepper

 

 Guidelines

Place the extra spices and the chili flakes in a heatproof bowl. Blend thoroughly.

In a small pot, heat the oil over medium heat. Keep the oil from smoking. Take it off the stove to lower the temperature if it starts to smoke. 

Carefully drizzle the heated oil onto the chili flakes. It will delightfully sizzle up. Blend thoroughly. If desired, strain and cool.

Shift into a glass bottle. Apply right away. keeps for at least three months when refrigerated.

Pretzel-Crusted Pickle Chips

 Here's a fun recipe for a movie night or an after-dinner treat that everyone will enjoy.

 

For the Sauce:

1 1/4-inch-thick slice red onion, finely diced

3 tablespoons spicy brown mustard

11/2 tablespoons yellow mustard

3 tablespoons mayonnaise

1/2 teaspoon paprika

3/4 teaspoon garlic powder

Kosher salt

 

For the Chips:

Vegetable oil, for frying

6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds2 cups salted mini pretzels

2 large eggs

1/2 cup all-purpose flour

 

Prepare the sauce: In a bowl, combine the onion, garlic powder, paprika, mustard, mayonnaise, and salt to taste. The sauce should be put away.

Prepare the chips: Preheat a large skillet with 1/2 inch vegetable oil over medium heat. Using a paper towel, gently blot the pickle slices dry.

Place the pretzels in a big plastic bag that can be sealed, then use a rolling pin or a heavy pan to crush them into coarse crumbs. Then, move them to a platter. Place the flour in a separate basin and whisk the eggs in a shallow bowl. Shake off any excess flour after dredging the pickle slices in it. Dip them in the beaten eggs and then the pretzel crumbs, flipping them to coat. Fry the pickles in batches for approximately a minute on each side, or until they are crisp and golden. After draining onto paper towels, top with celery salt, if preferred. Serve hot with mustard sauce on the side. Celery salt, for sprinkling

STRAWBERRY CRUMB BARS

 

 

 With their buttery crust, sweet, fresh strawberry filling, and crunchy butter crumb topping, these simple Strawberry Crumb Bars create delicious dessert bars that are perfect for an afternoon snack or to bring to a potluck, picnic, or summer party.

 

1/2 cup white sugar

1/2 teaspoon baking powder

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup very cold butter

1 egg, beaten

1 teaspoon vanilla

2 cups fresh strawberries, chopped

1/3 cup white sugar

2 teaspoons cornstarch

 

Start the oven at 375 degrees Fahrenheit.

Line the bottom of the 8x8 pan with parchment paper so that it extends over the sides of the pan. (This will make it simpler to remove the cooked Strawberry Crumb Bars.)

Combine 1/2 cup white sugar, flour, baking powder, and salt in a medium-sized bowl.

Cut butter into flour mixture using a pastry cutter or fork. It's crucial to ensure that the butter is cold. Work the dough into extremely little bits. It will be crumbly dough.  To make pea-sized crumbs, you can also pulse the ingredients in a food processor. Use a fork to beat one egg in a different measuring cup or small bowl. Once you have a crumbly mixture, add the egg and vanilla to the flour mixture and stir.

Evenly pat half of the dough into the pan that has been prepared.

Mix the cornstarch and 1/3 cup sugar in a separate bowl. Add the strawberries and stir.

Evenly spoon the strawberry mixture over the bottom crust.

Scatter the leftover dough on top of the layer of strawberry filling.

Bake for 45 minutes, or until the top begins to turn a light golden brown, in a preheated oven. (My oven bakes in around 38 minutes on high heat.)

Allow to cool fully before slicing into squares. It's best to keep it chilled until you're ready to serve.

Spicy Orange Chicken

  

The recipe that follows for orange chicken is in the middle of the two. It's not nearly as sweet as classic orange chicken, but it's also not as hot and sour as tangerine chicken. I lightly cover bite-sized chunks of boneless, skinless chicken in cornstarch and pan-fry them in oil instead of battering and deep-frying them. There isn't much crunchiness—just a tiny bit.

 

4 ounces fresh squeezed orange juice

2 teaspoons orange zest

2 tablespoons Shaoxing wine

 

2 tablespoons rice vinegar

4 tablespoons light brown sugar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon chili oil, optional

1 tablespoon cornstarch

Chicken:

2 –3 tablespoons neutral oil

1½ pounds boneless, skinless chicken thighs, cut into bite-sized cubes

 

3 tablespoons cornstarch

¾ teaspoon salt

¼ teaspoon white pepper

Aromatics:

2 teaspoons neutral oil, as needed, divided

6 ounces shiitake mushrooms, caps sliced and stems discarded

2 teaspoons freshly minced ginger

4 cloves garlic, peeled and minced

2–3 bird’s eye chilies, trimmed and minced

 

2 scallions, minced

For serving:

Sliced scallion greens, crispy shallots, or sesame seeds

Cooked white rice

 

Get all of the fresh ingredients ready and prepared before you start.

Get the sauce ready:

 

In a dish, combine all the sauce ingredients and whisk until the cornstarch is well mixed into the liquid and no lumps are visible. Put aside.

Set a skillet over medium heat on the stovetop. While you're preparing the chicken, add the neutral oil and let it get heated.

Place the chopped chicken in a bowl and add white pepper and salt to taste. Using a wooden spoon or rubber spatula, evenly distribute the cornstarch over the chicken and toss to cover it thoroughly. Set the skillet's heat to medium-high. Make sure the chicken isn't packed when you place a batch of it in an even layer on the skillet once the oil is heated and shimmering. Cook for 4-6 minutes on each side, or until thoroughly cooked and golden brown. After transferring to a bowl, fry the chicken in batches until it is completely fried. To cook the mushrooms, add 1 teaspoon of neutral oil to the pot if it's dry. Add the mushrooms and sprinkle salt all over. Cook for 4 to 5 minutes, or until all over is light golden brown. Don't overcook the shiitakes because they dry out easily! Add them to the bowl containing the cooked chicken.

Heat the skillet's remaining teaspoon of oil before sautéing the aromatics. Add the minced scallions, ginger, garlic, and chili peppers. Simmer for one minute, or until aromatic. Prepare the sauce by adding it and heating it to a boil. Lower the heat to medium-low and stir often for 3-5 minutes, or until the sauce thickens significantly. Switch to low heat if it starts to stick.

Coat the chicken: Add the sauce to the cooked chicken and mushrooms, tossing to coat. After the chicken is thoroughly coated and the sauce has somewhat thickened, toss it for a further two to three minutes over low heat. If necessary, taste the sauce and adjust the seasonings. Switch off the heating source. Serve the prepared white rice with the chicken. Add sesame seeds, crispy shallots, or sliced scallions as garnish. 

tuna mornay

 

 If you love any type of tuna, you will enjoy serving this recipe.

 

1 tsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 large carrot, peeled, finely chopped

2 zucchini, thinly sliced

200g green beans

1 1/2 tbsp olive oil spread

2 tbsp plain flour

2 cups light reduced-fat Milk

425g can  tuna in spring water, drained, flaked

1/2  grated parmesan

2 cups cooked brown rice

120g baby spinach leaves

Mixed salad leaves

 

Prepare at 190°C. Apply a thin layer of oil to a 2 liter (8-cup) oven-safe baking dish.

In a large saucepan, heat the oil over medium heat. Stir-fry the onion, celery, and carrot for 5 minutes, or until they become tender. Stir-fry the beans and zucchini for 2 minutes, or until the zucchini is barely soft. Place the veggies in a bowl. Melt the spread by heating it in the same pan over medium heat again. Mix in the flour until well incorporated. Add the milk gradually, stirring continuously, until smooth and thoroughly blended. Bring to a boil, then lower the heat to a simmer and whisk continuously until the sauce thickens. Add half of the parmesan cheese, the tuna, and the veggies. Cover the baking dish's bottom with rice. Add the spinach and tuna mixture over top. Add the remaining parmesan over top. Bake till bubbling and golden, about 20 minutes. Let it sit for five minutes and then serve it with salad.

Bucatini with Mushroom Ragù, Dandelion Greens

 

Dried morel mushrooms lend a rich flavor to this robust but not overly heavy first-course pasta dish, ragù. Use a food processor to chop the veggies quickly, careful not to purée them.

 

1 ounce dried morel mushrooms

4 cups hot water

½ cup unsalted butter divided

2 cups finely chopped yellow onion

⅓ cup finely chopped carrot

2 ¾ cups finely chopped fresh cremini mushrooms

½ cup finely chopped celery

4 garlic cloves, finely chopped

½ teaspoon black pepper, plus more to taste and for garnish

¼ cup plus 1 teaspoon kosher salt, divided, plus more to taste

½ cup dry white wine

2 thyme sprigs

2 cups lower-sodium chicken broth

4 quarts water

12 ounces of uncooked bucatini pasta

1 medium bunch dandelion greens or spinach, trimmed and roughly chopped

2 tablespoons whole-grain mustard

¼ cup chopped fresh tarragon, plus tarragon leaves for garnish

1 ½ ounces Parmesan cheese, grated

 

Add four cups of boiling water to a large heatproof dish with dried morel mushrooms. Cover the mushrooms with a platter to keep them immersed. Allow to stand for approximately thirty minutes or until mushrooms are plump. Remove the mushrooms from the liquid and gently squeeze any remaining liquid. While the liquid is reserved, coarsely cut the mushrooms. In a large (12 to 14-inch) pan over medium heat, melt 1/4 cup of butter. Add onion and carrot; simmer, stirring often, for approximately 8 minutes, or until carrot is soft. Add the chopped rehydrated morels, celery, and garlic. Cook, stirring often, for approximately five minutes, or until the cremini mushrooms have shed their liquid. Add a teaspoon of salt and pepper to the mixture. Cook, turning often and scraping down the skillet, for approximately 12 minutes, or until the liquid has evaporated and the veggies begin to caramelize. Stir to remove the browned pieces from the pan and add the wine and thyme sprigs. Cooking, uncovered, for about two minutes, or until the wine has evaporated entirely. Leaving any sediment in the basin, carefully transfer the saved mushroom-soaking liquid into the skillet. Pour broth into pan; over medium heat, come to a vigorous simmer. Lower the temperature and let the mixture simmer for 40 to 45 minutes, stirring now and again until it thickens and reduces to around 3 cups. Throw away thyme sprigs. When ready to use, cover and preheat on low.

Italian Stuffed Artichokes

  

Stuffed artichokes with breadcrumbs and grated cheese may be a delightful side dish for holidays or eaten for lunch. It's enjoyable to delve inside the leaves and remove the meaty portion.

 

Ingredients

2 medium artichokes

4 cups water

1/2 lemon

1 tablespoon extra virgin olive oil

4 cloves garlic, crushed

3/4 cup seasoned breadcrumbs

1/3 cup grated pecorino romano or a good parmesan cheese

1 egg white, whisked

1 cup chicken broth, vegetable broth can be used instead

2 oz white wine

olive oil spray

 

Trim the artichokes of their stalks and tips.
Trick the tips off with scissors and squeeze the lemon all over to stop the leaves from browning.
Place the artichokes, cut side down, in a large saucepan filled with four cups of water.
Boil for 12 to 14 minutes or until the tender meaty sections of the artichokes.
Take out of the water and leave to cool.

 After the artichokes cool, remove the leaves from the center, then use a teaspoon to remove and discard the choke. Take off the heat.
Mix thoroughly after adding the breadcrumbs, egg whites, garlic, olive oil, and grated cheese.
Put the artichokes on a baking dish and put the filling into the centers and leaves. Apply a thin mist of olive oil.
Pour the wine and broth into the baking dish's bottom, then securely cover with aluminum foil.
Bake at 350 degrees for 40 minutes, taking off the foil for the final ten minutes, or until the crumbs are brown. Arrange the ingredients in two bowls, with the broth at the bottom, and the top with optional extra Parmesan cheese and parsley.

 

Mothers Day Breakfast

 Serve this yummy breakfast for your mom or wife this mothers day

 

9-inch frozen pie crust

5 large eggs

2 cups heavy cream

Pinch each salt and pepper

1/4 cup onion, diced

1/4 cup red bell pepper, diced

2 slices of turkey bacon, diced

1 chorizo link, diced

1 cup baby spinach, chopped

1 cup shredded white cheddar cheese

 

Start the oven at 375 degrees Fahrenheit.
Beat the eggs, cream, salt, and pepper in a large bowl until well combined. Put aside.
After evenly dispersing the other ingredients into the bottom of the pie crust, cover it with the egg mixture. Bake the egg mixture for 45 to 1 hour, or until it sets.

 

Asparagus

 Any dinner would benefit from sautéed asparagus, and the addition of pancetta just enhances the flavor! This meal is extremely flavorful because of the leeks, garlic, and pine nuts; I think it may be the greatest asparagus recipe I've ever tried. While this recipe for sautéed asparagus with pancetta is delicious, it also works well with other pig dishes.

 

4 ounces pancetta cut into ¼-inch slices

1 tablespoon unsalted butter ⅛ stick

1 pound asparagus trimmed and sliced into 2-inch pieces on the bias

1¼ cups leeks thinly sliced crosswise white & pale green parts

2 cloves garlic minced

1 tablespoon lemon zest from 1 lemon

1 teaspoon orange zest from ⅙ orange

2 tablespoons toasted pine nuts or sunflower seeds

1-2 tablespoons chopped fresh Italian parsley

Kosher salt and freshly ground black pepper to taste

 

Put the pancetta slices in a big skillet and heat it to medium. Cook till golden brown and crisp.
Four ounces of pancetta
Sauté the asparagus for 3–4 minutes, or until it is crisp and tender, after adding the butter, pieces of asparagus, and sliced leek.
Half a cup of leeks, one pound of asparagus, and one tablespoon of unsalted butter
Add the parsley, pine nuts, orange and lemon zests, garlic, and sauté for one minute.
Two garlic cloves, one tablespoon each of lemon and orange zest, two teaspoons of toasted pine nuts, and one to two tablespoons of finely chopped fresh Italian parsley. Add salt & freshly ground black pepper to taste.
freshly ground black pepper and kosher salt
Serve right away.

 

 

 

Spanish Style Tilapia

 It just so happens that I'm a huge fan of Spanish cookery.

A fair amount of heat and richness are combined with the mild smokiness from high-quality paprika and sauces. An excellent dish to offer for any occasion, at any time.

 

Ingredients

2 pounds of tilapia

2-3 tablespoons of smoked paprika

kosher salt

ground black pepper

2 tablespoons of olive oil

For the sauce

1 cup of dry white wine

2 cups of salsa

1 cup of sofrito

1 cup of sliced Spanish olives

1/2 tablespoon of paprika

1/2 teaspoon of cayenne pepper

chopped fresh parsley

 

After putting the tilapia fillets on a sheet pan covered with paper, generously brush both sides with the paprika. Next, give them a dash of ground black pepper and kosher salt.

Set the oven's temperature to 350°F. Heating a skillet that is ovenproof with two teaspoons of olive oil on medium heat. Add the fish to the pan as soon as it begins to softly smoke. After two minutes of searing, carefully flip. After two more minutes of searing, remove and place aside. To deglaze the pan, add one cup of dry white wine. Scrape off any food residue from the pan's bottom. Simmer for 3–4 minutes to eliminate the alcohol.
Add the olives after that. Give them a couple of minutes to fry. Stir in the cayenne, smoked paprika, salsa, and sofrito. Stir to combine all of the ingredients. To enable the flavors to mingle, bring this to a moderate simmer and cook for five to six minutes.
After tucking the fish into the sauce, bake it. Cook for 5 to 6 minutes, or until the thickest portion of the fish pierces easily with a knife. Take out of the oven and top with finely chopped fresh parsley. Provide with crusty bread on a platter or over a bed of white rice.

 

 

 

Southern Smothered Chicken

 

A great meal not only for Sunday dinner but for any other time or occasion.

 

6-8 chicken thighs boneless

2 (10.75 oz.) cans condensed cream of cheddar soup

1 (10.75 oz.) can condensed cream of herbed chicken

3 cups cooked white or brown rice

 

1 1/2 cups milk whole

1 cup sharp cheddar cheese, grated

5 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon paprika

tap here

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

bacon bits, garnish, optional

 

Preheat the oven to 350º F. Lightly spray nonstick cooking spray in a 9 x 13-inch baking dish.

Whisk together the cheddar and herbed chicken soups with whole milk in a large bowl. Add the garlic, onion powder, paprika, and red pepper flakes and continue whisking. If you choose not to use cheddar cheese as a topping for the casserole afterward, toss it in.

Line the bottom of a baking dish with cooking rice, then arrange chicken thighs on top. Use a lot of salt and pepper to season.

Make sure everything is uniformly coated by pouring the soup mixture over the chicken and rice. If using, sprinkle some cheddar cheese or bacon pieces on top (if you haven't already mixed them into the sauce).

Bake the baking dish for 45 to 50 minutes in the oven.

Take out of the oven

Bacon Cheeseburger Casserole

  

Give up the bun! This recipe for Easy Bacon Cheeseburger Casserole is a tasty, low-carb dinner that is perfect for the whole family. Without bread, it has all the tastes of your beloved cheeseburger: ground beef, bacon, cheese, and pickles.

 

2 pounds of ground beef

1 tablespoon minced garlic

2 tablespoons yellow mustard

1/2 cup dill pickles, chopped

12 slices bacon, cooked and chopped

3 eggs

1/2 cup mayonnaise

2 cups shredded cheddar cheese

 

Set oven temperature to 350°F.

Ground beef should be browned in a big frying pan. Add the garlic and sauté the ground beef until it is cooked through, about one minute more. Empty the oil from the ground meat if needed.

Toss in the ground beef along with the chopped pickles, bacon, and mustard.

Transfer the combination of ground beef into a casserole dish that has been buttered. Add some cheddar cheese on top.

Combine the mayonnaise and eggs in a small bowl. Drizzle the cheese over top.

After 30 minutes of baking, serve.

The Best Tofu Scramble

  

Delicious Tofu Scramble comes out in less than 15 minutes and is simple to make! An excellent plant-based substitute for scrambled eggs, including 8 grams of protein per serving!

 

1 pack tofu firm

1 tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, finely chopped

1/4 tsp turmeric powder

1/2 tsp garlic powder

1/2 tsp paprika

3 tsp nutritional yeast

2 tsp tamari

salt and pepper to taste

 

Using your hands, crumble the tofu into little pieces. Another option is to pulse it once or twice in a food processor.

In a large, nonstick pan over medium-high heat, add the garlic and onion and sauté for two minutes.

Incorporate the tofu, nutritional yeast, paprika, turmeric, garlic powder, and tamari, blending everything until well incorporated.

The tofu should simmer for two to three minutes, uncovered, until the bottom begins to brown. After a quick stir, heat it for a further two to three minutes.

Take off the heat. If necessary, add salt and pepper to taste.

Devon's Mackinac Island Fudge

I am so excited to share the products I received today from, Devon’s Mackinac Island Fudge.

In the box were four of their yummy homemade fudge's, and two bags of their fun and delicious popcorn.

For more than 25 years, Devon's Mackinac Island Fudge has produced the best candies and fudge in the region. After setting up shop in Mackinaw City in 1997, they had the good fortune to distribute the products across the country in 2011, allowing people to savor our delectable candies and fudge in every state. The goal is to provide everyone with delectable Mackinac Island Confections and Fudge. They work hard to be creative in our candy-making methods, following all the latest fads while still adhering to the classic favorites. Making high-quality goods at affordable prices like all of our fudge, popcorn, and saltwater taffy is one way to do this.

Along with popcorn and fudge, Devon’s Mackinac Island Fudge Company makes taffy and brittles.

So let’s get started by telling you all about their delicious cashew caramel corn. It has popcorn coated in caramel and cashews that are plentiful. The popcorn is a gluten-free product that has a very unique gourmet taste. Handcrafted in copper kettles, each tiny batch of caramel corn is given the meticulous attention and care that fine confections require. The sophistication of cashews combined with an already rich product is what distinguishes this gourmet caramel corn flavor. It’s very enjoyable, and can also be given as a gift. That’s if you can part with it. The flavor is over the top with a great crunch.

The next bag was called fruit salad. A very colorful batch of gourmet corn perfectly popped and flavored. The delectable blend of popcorn flavored with banana, cherry, strawberry, apple, grape, orange, and blue raspberry. And the best part it does taste like a fruit salad. The stunning color just draws you in to take a handful. Anyone would love to receive this as a gift. 

Now on to the boxes of out-of-this-world fudge.

First up was Devon’s Mackinac Island Fudge Company, double dark caramel sea salt fudge. Savor the mouthwatering Devon's Mackinac Island Fudge, a decadent confection ideal for gratifying your sweet palate. Delicious fudge is handmade with premium ingredients and expert craftsmanship, guaranteed to satisfy your palate. Savor the smooth and velvety consistency of this fudge, created using an age-old formula that has been handed down through the centuries. Ideal for gifting to a loved one or for any occasion, whether you're seeking a sweet snack. It’s hard to take just one bite, it's that yummy and creamy. And the ribbons of caramel run all through the fudge, so you get some in every bite.

The peanut butter fudge was next. And this fudge was handmade using real peanut butter, and you taste just that. Enjoy the mouthwatering Devon's Mackinac Island Fudge, a decadent confection ideal for sating your sweet taste. Gourmet fudge is handmade with premium ingredients and expert craftsmanship, guaranteed to satisfy your palate. Savor the smooth and velvety consistency of this fudge, created using an age-old formula that has been handed down through the centuries. Ideal for gifting to a loved one or for any occasion, whether you're seeking a sweet snack. Anyone who loves peanut butter will love this flavor, all its missing is the jelly!

Next to Devon’s was their strawberry cheesecake fudge. And the name is just what it is. There are swirls of flavored strawberry chocolate chips, and with each bite, you take they are. It tastes just like the name, strawberry cheesecake. The fudge is delicious and a creamy dream. Add bits of this to some vanilla ice cream, for a yummy treat.

The last box of fudge was plain chocolate, but there was nothing plain about it. Only the best ingredients and authentic, precise methods are used to make chocolate fudge. Based on this original, top-secret formula, they make handmade fudge.
delicious mouthwatering Devon's Mackinac Island Fudge, a decadent confection ideal for gratifying your sweet palate. The fudge is made with premium ingredients and expert craftsmanship, guaranteed to satisfy your palate. Savor the smooth and velvety consistency of this fudge, created using an age-old formula that has been handed down through the centuries. Ideal for gifting to a loved one or for any occasion, whether you're seeking a sweet snack.

www.mackinacfudgeco.com

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.