Cookie Dough Fudge

Cookie Dough Fudge is rich, creamy, and tastes just like eating chocolate chip cookie dough—without any raw eggs or raw flour. It's a great make-ahead treat.

Cookie Dough Fudge

Makes: 36 small squares

Ingredients

Cookie Dough Layer

½ cup (113 g) unsalted butter, softened

¾ cup packed brown sugar

¼ cup granulated sugar

¼ cup milk

1 tsp vanilla extract

2 cups heat-treated all-purpose flour*

½ tsp salt

1 cup mini chocolate chips

Fudge Base

1 can (300 mL / 14 oz) sweetened condensed milk

2 cups white chocolate chips

2 tbsp butter

1 tsp vanilla extract

Heat-Treat the Flour

Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until it reaches 165°F (74°C). Let it cool completely before using. This makes it safe to eat without baking.

Instructions

Line an 8×8-inch pan with parchment paper.

In a bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

Mix in the milk and vanilla.

Stir in the cooled, heat-treated flour and salt until smooth.

Fold in the mini chocolate chips.

In a saucepan over low heat, combine the sweetened condensed milk, white chocolate chips, and 2 tablespoons butter. Stir constantly until completely smooth. Remove from the heat and stir in the vanilla.

Fold the cookie dough mixture into the warm fudge mixture until evenly combined.

Spread into the prepared pan and smooth the top.

Sprinkle a few extra mini chocolate chips over the top and gently press them in if desired.

Refrigerate for 3–4 hours, or until firm.

Lift from the pan and cut into small squares.

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months. Thaw in the refrigerator before serving.

Tips

Mini chocolate chips work better than regular chips because they're easier to cut through.

For extra cookie flavor, stir in ½ teaspoon butter extract along with the vanilla.

If you like a little crunch, fold in ½ cup chopped toasted pecans or walnuts.

This recipe has a soft, creamy fudge texture with the unmistakable flavor of classic chocolate chip cookie dough. It's a favorite for holiday trays, bake sales, and family gatherings.

Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Or...

Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Ingredients

2½ lbs Yukon Gold potatoes

3 large eggs, hard-boiled and chopped

1 cup mayonnaise

2 tbsp sour cream

1 tbsp Dijon mustard

1 tsp apple cider vinegar

2 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

2 celery stalks, finely diced

¼ cup finely diced red onion

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Freshly ground black pepper, to taste

Paprika for garnish

Instructions

Cook the potatoes

Place the potatoes in a large pot and cover with cold water.

Bring to a boil and cook for 10–15 minutes, until just fork tender.

Drain well and allow to cool slightly.

Do you like chunky or creamy

If you like "Chunky", move on to the next steps.

If you like "Creamy", break out your potato ricer.  This is so much easier than mashing.

Prepare the dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and SHORELINE Seasoning until smooth.

Assemble

Add the potatoes, chopped eggs, celery, red onion, pickles, chives, and parsley.

Gently fold everything together until the potatoes are evenly coated.

Chill

Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Serve

Garnish with a light sprinkle of paprika, fresh chives, and an extra pinch of SHORELINE Seasoning.

Mitch & Tonya's Tip

For even more flavor, toss the warm, freshly drained potatoes with 1 teaspoon of SHORELINE Seasoning before adding the dressing. The warm potatoes soak up the herbs and spices beautifully.

Perfect alongside:

Grilled burgers

BBQ ribs

Cedar plank salmon

Fried or grilled haddock

Steak

Lobster or grilled shrimp

"Fresh from the Cape. Full of flavour. Always a repeater!"

Optional Add-ins:

2–3 slices of crumbled bacon

¼ cup shredded old cheddar

A little diced green onion

A sprinkle of celery seed (about ¼ tsp)

Or...nothing at all. A simple potato salad is often the best one.

One little trick

Instead of vinegar, squeeze in 1–2 teaspoons of fresh lemon juice. It gives the same subtle brightness without the vinegar flavor. Most people won't even notice it's there—they'll just think the potato salad tastes fresh.

Personally, I like this version better for your brand. SHORELINE is meant to let herbs and natural flavors shine, and loading it up with pickles can compete with the seasoning.

This simpler recipe keeps the focus on the creamy potatoes, eggs, herbs, and your seasoning, making it feel more like a signature Mitch & Tonya's recipe rather than a standard deli potato salad.

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Mitch & Tonya’s Spice Cabinet

Steamed vs Boiled Corn on the Cob

Steaming your corn on the cob will likely turn out better than boiling, especially with fresh summer corn.

Here’s why:

🌽 Steaming vs. Boiling

Steaming (your pot + insert) ✅ Keeps more of the corn’s natural sweetness and flavor

✅ Doesn’t wash out the sugars and nutrients into the cooking water

✅ Gives you a slightly firmer, “fresh-picked” texture

✅ Less chance of soggy kernels

✅ Easier to cook a batch of 8 evenly

Boiling ✅ Very simple and traditional

❌ Some flavor can move into the water

❌ Corn can become softer if left too long

My preferred method for your 8 ears:

Add about 1–2 inches of water to your pot (water should stay below the steamer basket).

Bring it to a strong simmer/boil.

Place the corn in the steamer insert.

Cover tightly with the lid.

Steam for 8–12 minutes depending on how tender you like it.

Remove and immediately add butter while it’s hot.

For extra flavor:

Add a teaspoon of salt to the steaming water (optional, steam doesn't have salt in it).

Toss a few fresh herbs (like parsley or dill) into the steamer water for a subtle aroma.

After steaming, brush with melted butter mixed with a little Mitch & Tonya’s SHORELINE All Purpose Seasoning for a Cape Breton twist.

One tip: don’t overcook it. Corn doesn’t get better after about 12–15 minutes — it starts losing that crisp, juicy bite.

For fresh Nova Scotia/Cape Breton corn in season, I’d choose steaming every time. 🌽

Tonya’s Easy No-Bake Lemon Cream Pie Bars

Tonya’s Easy No-Bake Lemon Cream Pie Bars

Makes: 12–16 bars

Pan: 9×9-inch pan

Graham Cracker Crust

2 cups graham cracker crumbs

½ cup melted butter

¼ cup sugar

Directions:

Mix crumbs, melted butter, and sugar.

Press firmly into a parchment-lined 9×9 pan.

Bake at 350°F for 8–10 minutes.

Cool completely before adding filling.

Lemon Cream Filling

Ingredients

1 (8 oz / 250 g) package cream cheese, softened

1 (14 oz / 300 mL) can sweetened condensed milk

½ cup fresh lemon juice (about 2–3 lemons)

1 tbsp lemon zest

1 tsp vanilla extract

1 cup cold whipping cream (or 1 tub whipped topping)

1 can of Whipped Cream (a little squirt before serving)

Directions

Beat cream cheese until smooth and fluffy.

Slowly add sweetened condensed milk and beat until combined.

Add lemon juice, lemon zest, and vanilla. The mixture will thicken as the lemon reacts with the condensed milk.

In a separate bowl, whip the cream until stiff peaks form.

Gently fold whipped cream into the lemon mixture.

Spread over the cooled crust.

Cover and refrigerate at least 6 hours (overnight is best).

Cut into squares and top with a little whipped cream and lemon zest if desired.

Work Lunch Tip (from Tonya’s perspective 😉)

For a cleaner “bring-to-work” bar:

- Freeze them for 30–45 minutes before cutting.

- Cut with a warm knife and wipe between slices.

- Keep refrigerated until serving.

Tonya's Fix Cape Breton COAL Pineapple Brown Sugar Lil' Smokies

Tonya's Fix Cape Breton COAL Pineapple Brown Sugar Lil' Smokies

Ingredients

2 (14 oz) packages Lil' Smokies sausages

1 cup packed brown sugar

1 cup pineapple juice

1 cup pineapple chunks, drained (reserve the juice)

2 tablespoons Mitch & Tonya's Cape Breton COAL BBQ Seasoning

1 tablespoon soy sauce

1 teaspoon Dijon mustard (optional, but adds a nice tang)

1 teaspoon apple cider vinegar (balances the sweetness)

Directions

Add the Lil' Smokies to the slow cooker.

In a bowl, whisk together:

Brown sugar

Pineapple juice

Soy sauce

COAL BBQ Seasoning

Dijon mustard

Apple cider vinegar

Pour over the sausages.

Stir in the pineapple chunks.

Cook:

Low: 3-4 hours

High: 1½-2 hours

Stir before serving.

Why it works

Your COAL BBQ Seasoning already brings smoky, savory depth, garlic, onion, pepper, and balanced sweetness, so it replaces several individual ingredients while adding a richer barbecue flavor. The pineapple caramelizes with the brown sugar into a glossy sauce that's excellent for parties.

Optional "Forge" Version 🌶️

If people like heat, make it with:

1½ tablespoons COAL BBQ Seasoning

1 teaspoon FORGE BBQ Spice

The FORGE adds a pleasant kick without overpowering the pineapple.

I think this has the potential to become another great Tonya's Fix recipe for your Facebook page. The combination of sweet pineapple, smoky BBQ, and those little sausages is exactly the kind of appetizer that tends to disappear quickly at potlucks and game-day gatherings.