Fudge/8 recipes

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Grilled new potato, crunchy green beans, feta and olives are tossed with red wine vinaigrette, sprinkling some fresh oregano on top. A light and tasty salad for summer.

This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.

This simple and delicious snack is perfect for dessert but don't expect to get the kids away from it!

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

Super smooth texture with intense chocolate flavor along with a dose of marshmallow fluff that keeps this fudge light and fluffy.

This delicious sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. So satisfying, and will be definitely making it again. Yum!

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

Cranberries add some fruity sourness and sweetness, chocolate chips make the fudgy cookies even fugdier. These deliciously chocolaty and moist cookies are hard to resist.

Make your fudge today and enjoy this delicious treat that will satisfy all your peanut butter needs!

Chocolate fudge cookies are not always high in fat and sugar. These guilt-free fudge cookies well satisfy your chocolate craving withouting packing on too many calories.

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Make your own savory fudge with this simple recipe that is tasty and 100% stress free!

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)