Old-Fashioned Orange Candy

 **Old-Fashioned Orange Candy Recipe**

Bring back a taste of the past with this classic homemade orange candy — soft, chewy, and bursting with bright citrus flavor. Made with simple ingredients and no artificial preservatives.

**Ingredients:**

- 1 can (6 oz) fruit pectin  

- ¾ cup water  

- ½ teaspoon baking soda  

- 1¼ cups sugar, divided  

- 1 cup light corn syrup  

- 2 teaspoons orange extract  

- 5 drops orange food coloring (optional)  

**Instructions:**

1. In a medium saucepan, combine fruit pectin, water, and baking soda. Stir over medium heat until the pectin is fully dissolved. Bring to a rolling boil, stirring constantly — be careful, the mixture will foam up quickly.  

2. Gradually stir in ¾ cup of the sugar and the corn syrup. Return to a boil and cook for 1 minute, stirring continuously.  

3. Remove from heat and quickly stir in the remaining ½ cup sugar, orange extract, and food coloring if using. Mix until smooth.  

4. Pour the mixture into a greased 8x8-inch pan or candy molds. Let cool completely at room temperature — do not refrigerate.  

5. Once set, cut into squares or remove from molds. Store in an airtight container at room temperature.

A nostalgic treat perfect for holidays, gift-giving, or anytime you're craving a little sweetness with a burst of orange!

Reese’s Peanut Butter No-Bake Bars

 

Reese's Peanut Butter No-Bake Bars 

Ingredients:

1 cup unsalted butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1 ½ cups semi-sweet chocolate chips

¼ cup creamy peanut butter

Directions:

Prepare the base: In a large mixing bowl, combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup of peanut butter. Mix until well combined and smooth.

Press into the pan: Line a 9x13-inch baking dish with parchment paper. Press the peanut butter mixture evenly into the bottom of the pan, forming a smooth layer.

Melt chocolate topping: In a microwave-safe bowl, combine the chocolate chips and ¼ cup peanut butter. Microwave in 20-second intervals, stirring each time, until the chocolate is fully melted and smooth.

Top and chill: Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly. Refrigerate for 1-2 hours, or until the bars are firm and set.

Slice and serve: Use the parchment paper to lift the bars from the pan, slice, and enjoy!

Prep Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 10 minutes

Kcal: 280 kcal | Servings: 20 bars

Tips:

Use a heated knife to slice cleanly through the chilled bars.

Add a sprinkle of sea salt on top for a sweet-and-salty twist.

Peanut Butter Fudge

 

 Peanut Butter Fudge

Ingredients:

- 1 cup creamy peanut butter

- 1 cup powdered sugar

Directions:

1. Line a small square baking pan with parchment paper or lightly grease it.

2. In a medium mixing bowl, combine the creamy peanut butter and powdered sugar.

3. Stir the mixture until smooth and well combined. You can use a spoon or a spatula.

4. Transfer the mixture to the prepared pan, spreading it evenly with a spatula.

5. Refrigerate for at least 1 hour or until the fudge is firm.

6. Once set, cut the fudge into small squares and serve. Store leftovers in the refrigerator.

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 5 minutes

Kcal: 110 kcal per piece (assuming 16 pieces) | Servings: 16 servings

Tips:

Use natural peanut butter with no added oils for a cleaner, healthier fudge.

For a variation, swirl in melted chocolate before refrigerating for a marbled effect.

Strawberry Banana Pudding Dream

  Strawberry Banana Pudding Dream – Creamy, Fruity & Impossible to Resist!

This dessert tastes like banana pudding and strawberry shortcake had the sweetest baby. Layers of silky pudding, fresh fruit, whipped cream, and soft cookies come together in one dreamy, scoopable bowl of happiness. No baking, no fuss — just pure dessert bliss!

 ingredients:

• 2 cups cold milk

• 1 (5 oz) box instant vanilla pudding

• 1 (8 oz) block cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 tsp vanilla extract

• 1 (8 oz) tub whipped topping (or 2 cups homemade whipped cream)

• 3–4 bananas, sliced

• 2 cups fresh strawberries, sliced

• 1 box vanilla wafers or shortbread cookies

• Optional: extra strawberries or crushed cookies for topping

🥣 directions:

make the creamy base

In a bowl, whisk cold milk and instant pudding until thickened.

In another bowl, beat cream cheese, sweetened condensed milk, and vanilla until smooth and fluffy.

Fold the pudding into the cream cheese mixture.

Fold in half the whipped topping until silky.

assemble the layers

In a trifle dish or deep bowl, start with a layer of cookies.

Top with banana slices, then strawberries, then a generous layer of creamy pudding mixture.

repeat

Keep layering cookies → fruit → cream until your dish is full.

top it off

Spread the remaining whipped topping over the top.

Add extra strawberries or crushed cookies if you want it extra cute.

chill

Refrigerate for at least 2–4 hours so the cookies soften into cake-like perfection.

serve

Scoop big, dreamy spoonfuls and watch it disappear fast.

💡 tips:

• Dip bananas lightly in lemon juice to keep them from browning

• Add strawberry jam between layers for extra flavor

• Use Chessmen cookies for a richer, buttery bite

• Best eaten within 2 days (it never lasts that long anyway!)

⏲ prep time: 15 mins | chill time: 2–4 hrs

serves: 10–12

Healthy Nut & Seed Energy Cookies

 

Healthy Nut & Seed Energy Cookies

Naturally sweet, crunchy, and packed with wholesome goodness, these Healthy Nut & Seed Energy Cookies are the perfect guilt-free snack! Made with oats, dried fruits, assorted nuts, and seeds, they're gluten-free, refined sugar-free, and ideal for on-the-go energy boosts or post-workout fuel.

Ingredients

1 cup rolled oats

½ cup mixed nuts (cashews, almonds, walnuts), roughly chopped

¼ cup pumpkin seeds

2 tbsp chia seeds

2 tbsp flaxseeds

½ cup dried cranberries (or raisins)

¼ cup natural peanut butter or almond butter

¼ cup honey or maple syrup

1 tsp vanilla extract

½ tsp cinnamon

Pinch of salt

Instructions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine oats, nuts, seeds, dried fruits, cinnamon, and salt.

In a small saucepan over low heat, melt peanut butter and honey together until smooth. Stir in vanilla extract.

Pour the wet mixture over the dry ingredients and stir until fully coated.

Using a cookie scoop or spoon, form cookies on the baking sheet and gently press to flatten into rounds.

Bake for 12–15 minutes or until golden and firm. Let cool completely on a rack to set.

Notes

For a vegan version, use maple syrup instead of honey.

Feel free to customize with your favorite nuts or seeds.

Store in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.

Cranberry Walnut Chickpea Salad with Orange Vinaigrette

 Cranberry Walnut Chickpea Salad with Orange Vinaigrette 

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup fresh spinach, chopped

• 1/2 cup dried cranberries

• 1/2 cup walnuts, roughly chopped

• 1/4 cup red onion, finely diced

For the Orange Vinaigrette:

• 1/4 cup fresh orange juice

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, chopped spinach, dried cranberries, walnuts, and red onion.

2. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.

3. Pour the vinaigrette over the salad and toss gently to coat evenly.

4. Chill for 10-15 minutes before serving to allow flavors to meld.

Enjoy this fresh, crunchy, and tangy salad!

Classic Caprese Salad

 

Classic Caprese Salad: Summer Simplicity at Its Best

Ingredients

 Ripe red & golden tomatoes (sliced)

 Fresh mozzarella (sliced)

 Fresh basil leaves

 Sea salt & cracked black pepper

 Extra-virgin olive oil

 Pinch of dried oregano

 Directions

Layer tomato and mozzarella slices in a circular pattern.

Tuck basil leaves between layers.

Drizzle generously with olive oil.

Sprinkle with sea salt, pepper, and a pinch of oregano.