The most creamy and decadent fudge ever!
You can also sub out the coconut and marshmallows for chopped nuts,
or the chips for other flavors…

Yield: 36 squares
Prep: 10 Mins.
Cook: 5-10 Mins.
Chill: 2 Hrs.
3 cups semi-sweet chocolate chips
1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)
Pinch of kosher salt
1/2 cup finely shredded sweetened coconut
2 cups miniature marshmallows
1-1/2 teaspoons vanilla extract
Line an 8″ square baking dish with foil, leaving extension handles over edges of about 2″.
Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.
Fold in vanilla, then the coconut and marshmallows.
Spread mixture evenly into the prepared baking dish.
Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).
Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9×4=36 squares).


I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it’s a fresh and tasty staple readily available at most times in my house…

Yield: 2 cups

Prep: 10 Mins.
Refrigerate: Up to 7 days
1 cup mayonnaise
1 cup seeded and diced roma tomatoes
1/3 cup diced yellow onion
3 tablespoons cider vinegar
2 tablespoons Mazola oil
1/2 teaspoon garlic granules (or powder)
3 tablespoons dried parsley (or 1 tablespoon freshly chopped)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients into the pitcher of a blender; puree until smooth.
Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.
Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!