Simple and Addictive Holiday Recipes From My Kitchen To Yours

Girls, I have kept these holiday recipes secret for decades,
but they are just too good not to share.

These recipes for easy pumpkin pie and super simple fudge
are easy to make and taste like they took hours.
When I say the candied nuts are addictive, I’m not joking!
So good!

From my kitchen to yours,
just in time for Christmas dinners, parties and last minute gifts,
Merry Christmas!

Best Ever Pumpkin Pie 

9″ unbaked pie shell
(If you use a store bought pie shell,
which is totally not cheating in my opinion,
I recommend the kind in the dairy case
that you unroll and lay in your pie plate.)

Pumpkin Pie filling:
16 oz. can of pumpkin (about 2 cups)
14 oz can of Sweetened Condensed Milk – NOT evaporated milk!
2 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of salt.

Preheat over to 425 degrees.
Combine everything except the pie shell, mix well.
Pour into pie shell.
Bake 15 minutes.
Reduce oven temperature to 350 degrees.
Bake another 35 – 40 minutes.
Knife will come out clean when done.
Cool and serve.
Keep refrigerated.

Super Simple Best Ever Fudge

3 cups of candy chips.
Any combo of chocolate or peanut butter or butterscotch or mint chips that appeals to you will work.
14 oz can of Sweetened Condensed Milk – NOT evaporated milk!
dash of salt
2 teaspoons of vanilla extract.

In a saucepan, combine salt, candy chips, and Sweetened Condensed Milk,
stirring constantly till melted.
Take off the heat and add vanilla extract.
You can stir in add-ins like nuts, M&Ms, stale marshmallows, or raisins now.
Pour into a flat bottom storage container or baking dish.
Cool and cut into squares.
Store covered.

 Addictive Candied Nuts

1 pound of nuts – nuts with grooves like pecans work best.
1 egg white
1 Tablespoon of water of which 1/2 teaspoon is vanilla
1 cup sugar
3/4 teaspoon of salt
1 teaspoon cinnamon

Whip egg white with water and vanilla till foamy.
Add nuts, stir to coat.

Mix sugar, salt and cinnamon.
Shake over nuts.
Stir till coated.

Dump on 15x8x1″ pan.
Bake at 300 degrees for 20 minutes.
Remove from oven, let cool about an hour.
Store in airtight container.

Taste test liberally.
Enjoy!