Monday, December 24, 2018


From the Suspense Sisters - May you have a very Merry Christmas and a blessed New Year. Thank you for being a part of our lives.  We look forward to 2019!

Friday, December 21, 2018

And the Winner is...

The winner of The Suspense Sisters Christmas Contest is....
Sara Aimee!

Congratulations! We'll soon be in touch!!

Tuesday, December 18, 2018

More Christmas Recipes

What's your favorite Christmas recipe? Believe it or not, my favorite is...FRUITCAKE! But not just any old fruitcake, but one I've been making for thirty years or more. 

It's moist without being gooey and you control how much citrus or anything else you want in it. It is absolutely delicious. 

Christmas Fruitcake

1 pound chopped dates (I use ½ lb of dates and about a cup of raisins)
1 pound pecans
½ pound candied pineapple
½ pound candied cherries
1 cup plain flour
1 tablespoon baking powder
pinch of salt
1 cup sugar
4 eggs, separated (large)
1 teaspoon vanilla

1. Beat egg yolks.
2. Sift flour, sugar, salt, and baking powder together.
3. Add to yolks, then add vanilla.
4. Beat egg whites and fold into mixture.
5. Add fruit and nuts and mix well.
6. Bake in a tube pan for 2 hours at 250 degrees or bake in a loaf pan 1 hour or until browned. Let sit until cool before taking out of the pan. Servings: 12

The reason I bolded the above direction is someone I know didn't let it cool and dumped it on a plate only to have the cake come all apart. It was still good...

So, my question is, do you like fruitcake? 

Friday, December 14, 2018


I post these recipes every year. They were my mother's. They're favorites in the Mehl family. I think of my mom when I make them. I believe you'll love them too! 

Merry Christmas!

My Mother’s Million Dollar Fudge


4 ½ cups of sugar
1 can of evaporated milk
½ cup of butter
Pinch of salt

9 oz Hershey’s chocolate bars
12 oz of semi-sweet chocolate chips
7 oz of marshmallow cream
1 tsp vanilla
1 ½ cup chopped nuts (I use walnuts)

Butter to grease pan


Combine sugar, milk, butter and salt in a heavy pan. Bring to a boil. (Be careful not to scorch the bottom of the pan. I don’t turn the burner up all the way, and I stir once in a while as it heats up.)

Let it boil for 6 minutes. Stir constantly. *The timing is very important.

Remove from heat and add all the additional ingredients. Pour into buttered 8 x 8 pan. Chill. When ready, cut into squares.

*One important note: I make two batches for Christmas because I use this for gifts and take some to Christmas parties. DO NOT double the recipe when cooking. The fudge won’t set right. If you want to make two batches, you will have to make the recipe twice.

My Mother’s Cheese Ball


(2) 3 oz. packages of cream cheese
½ lb. finely shredded sharp cheddar cheese
½ lb. Velveeta cheese (Sharp if you can find it)
1 or tablespoons of minced garlic (Depending on how much garlic you like)
½ cup pecan bits (You can also use nut topping. The smaller the pieces, the better this recipe works)


Soften cheese and mix cheeses, garlic, and ¼ cup nuts together. Make into ball and roll in remaining nuts. Refrigerate. You can also freeze them.