Meet Peggy Bradfield

Meet Peggy Bradfield

Peggy Bradfield is bringing her Leadership and problem-solving skills to Better Homes and Gardens Real Estate Green Team.

Peggy’s commitment to education and advancement in the corporate world is truly inspiring. After studying business Administration at College she continued her education by becoming a Lean Six Sigma Green Belt. As a green belt, she is a skilled team player and shows an impressive level of persistence, expertise, and commitment to any projects she takes on. Upon completion, she continued to become a Change Management Leader and attended Project Management Institute Training. 

All this extensive knowledge helped her excel as a Project Manager and Staff Support for Verizon for over 30 years. During her career, she led multiple large programs and earned the titles of National Training Coordinator, Sales Channel Manager, and National Communication Manager. 

A Sussex County Local

Peggy has purchased three homes of her own throughout the years. Her first home was purchased in 1983 when she moved to Wantage New Jersey. She then purchased her second home in Frankfort before finally moving to her forever home in Lafayette, NJ in 1997. Her children all attended the Lafayette Township school located adjacent to her home. This school was a lovely experience for her children as students and herself as a parent. 

Since living in Sussex County, Peggy has discovered her love for hiking the beautiful local trails and enjoying the peace that they bring. Additionally, she enjoys working out and has discovered her strong passion for yoga and creating beautiful pottery.  

The Road to Real Estate

When Peggy left her previous job she decided it was time for a career change. While exploring potential career options she began reading about real estate. She knew her leadership and project management background in the corporate world would blend perfectly into her newfound career.  In addition, she loved the idea of being able to help people find their dream homes in the same area which has brought her joy since 1983. With her mind made up, she attended real estate school and obtained her license. 

With her license in hand, Peggy began to search for an agency that would make her feel at home. She knew she didn’t want to get lost in an agency that was just ‘too big’. When she found Better Homes and Gardens Real Estate Green Team she was very impressed with the training we provide. As time went on, she learned more about our culture and the tight bonds between our team members. She soon knew that this was the perfect brokerage for her to call home. 

Welcome to the team, Peggy. We are so happy to be part of your story and watch your Real Estate career grow.

Get in Touch with Peggy!

C: 973.440.7226

O: 973.814.7344 EXT. 209

[email protected]

5 Easy Holiday Desserts

5 Easy Holiday Desserts

The Holidays are a time to gather around the table to enjoy time with friends and family. Sweeten up your moments together by trying some of these delicious recipes from Better Homes and Gardens.

No-Bake Butterscotch Bars

Instant butterscotch pudding and Butterfinger candy bars are the key ingredients in this low-stress dessert bar recipe.

Find the original recipe here.



  • 1 cup granulated sugar
  • 1 cup light-color corn syrup
  • 2 cup peanut butter
  • 3 cup crisp rice cereal
  • 3 cup cornflakes
  • ¾ cup butter
  • 4 cup powdered sugar
  • 2 4-serving-size packages butterscotch instant pudding and pie filling mix
  • 1 3.7 ounce package (2 bars) chocolate-covered crisp peanut butter candy (such as Butterfingers, finely chopped (3/4 cup)
  • ¼ cup milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • ½ cup butter


Line 15x10x1-inch baking pan with heavy foil, extending foil over the edges of the pan; set aside.

In a large saucepan combine granulated sugar and corn syrup; heat and stir over medium heat just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until smooth. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of the prepared pan. Place a piece of waxed paper over the mixture and press firmly with your hands; set aside.

For pudding layer, in a medium saucepan melt the 3/4 cup butter over medium heat. Stir in powdered sugar, pudding mixes, 1/2 cup of the chopped candy, and the milk. Spread pudding mixture over cereal layer; set aside.

For frosting, in a small saucepan heat and stir chocolate pieces and the 1/2 cup butter over low heat until melted and smooth. Spread frosting over pudding layer. Sprinkle with the remaining 1/4 cup chopped candy. Chill, uncovered, about 1 hour or until set. Cover for longer storage. To serve, use foil to lift uncut bars out of pan. Place on a cutting board; cut into bars.

To Make Ahead:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Before serving, let stand at room temperature for 30 minutes.

Peanut Butter Truffles

These chocolate-covered Peanut Butter Truffles are a perfect party dessert that no one will be able to resist!

Find the original recipe here.



  • 2 cup sugar
  • 1 5 ounce can evaporated milk
  • ½ cup butter
  • 2 cup tiny marshmallows
  • ¾ cup creamy peanut butter
  • ½ teaspoon vanilla
  • 12 ounce dark or bittersweet chocolate, chopped
  • 2 teaspoon shortening
  • Finely chopped peanuts (optional)


Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.


*Test Kitchen Tip:

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Polka-Dot Neapolitan Pie

Something-for-everyone Neapolitan ice cream takes on a new look in a pie with a crunchy sugar cone crust and peekaboo pattern of strawberry and chocolate polka dots.

Find the original recipe here.


  • 1 14 ounce container strawberry ice cream
  • 1 14 ounce container chocolate ice cream
  • 1 pkg. (12-count) sugar cones
  • ½ cup unsalted butter, melted and still warm
  • 1 tablespoon sugar
  • ½ gallon vanilla custard-style ice cream, softened in the refrigerator for 30 minutes
  • Strawberry Marshmallow Meringue
  • Crushed freeze-dried strawberries (optional)


Line 2 rimmed baking sheets with waxed paper. Using a melon baller or tiny cookie scoop dipped in warm water, scoop ice cream into small balls and place on prepared trays. Freeze at least 4 hours or overnight until firm.

Preheat oven to 350°F. Place sugar cones in a food processor.* Cover and process until fine crumbs. In a bowl combine melted butter, sugar, and 1/2 tsp. salt. Stir in the cone crumbs until evenly coated. Press the crumbs evenly against the sides and bottom of a 9-inch pie plate; use a small cup with smooth sides to create a smooth crust. Freeze 10 minutes. Bake 10 minutes. Cool completely on a wire rack before filling.

Spread some of the softened ice cream into a 1/2-inch-thick layer over the crust. Top with half of the frozen ice cream balls, placing them randomly over the vanilla ice cream. Spread another layer of ice cream over the balls to cover and press down on ice cream to eliminate any gaps around the balls. Add another layer of ice cream balls. (You may have some balls left over.) Add enough additional ice cream to fill the pan as deep as you like, pressing again to eliminate any gaps. Freeze at least 4 hours before serving to allow ice cream to become firm.

To serve, prepare Strawberry-Marshmallow Meringue. Spread meringue on top of frozen pie. If you like, brown with a kitchen torch and sprinkle with crushed dried strawberries.

Alternatively, place sugar cones in a large resealable bag. Use a rolling pin to crush the cones into fine crumbs.

Strawberry Marshmallow Meringue

Grind 1/2 oz. freeze-dried strawberries in a small food processor. Sift powder through a fine mesh sieve to remove seeds. (You should have about 1 Tbsp. strawberry powder.) In a large mixing bowl combine 2 pasteurized egg whites, 1 Tbsp. freeze-dried strawberry powder, 1/2 tsp. cream of tartar, and a pinch of salt. Beat with an electric mixer on medium-high until foamy. Gradually add 2 Tbsp. sugar, 1Tbsp. at a time, beating until soft, glossy peaks form (tips curl). Add half of a 7-oz. jar marshmallow creme in large spoonfuls while beating at medium speed. Beat until smooth and mixture almost forms stiff peaks (tips stand straight).

Linzer Bars

This jam-filled Linzer Bar recipe is a simplified version of an Austrian linzer tart. The bars have a tender, nutty shortbread base and a crumb topping. Even without the stained-glass-window effect, their unique shape and drizzle of glaze dress them up for the holidays.

Find the original recipe here.


  • 2 cups butter
  • 1 1/2 cups powdered sugar
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 4 cups all purpose flour
  • 18 oz seedless raspberry jam
  • 1 cup sliced almonds
  • 2/3 cup powdered sugar
  • 1 teaspoon almond extract
  • 3 teaspoons water


Preheat oven to 325°F. Line a 15x10-inch pan with foil, extending foil over edges. Grease foil.

In a large bowl beat butter with a mixer on medium to high 30 seconds. Add powdered sugar and granulated sugar. Beat on medium 2 minutes, scraping bowl as needed. Beat in vanilla until combined. Beat in flour until soft dough forms. Press two-thirds (about 3⅓ cups) of the dough into the bottom of the prepared pan. Bake 20 minutes.

Whisk jam until smooth. Carefully pour jam over crust, spreading evenly. Sprinkle with almonds. Use your fingers to grab bits of the remaining dough. Slightly flatten dough and place randomly over the filling.

Bake 30 to 35 minutes more or until top is golden. Cool on a wire rack. Drizzle bars with Almond Glaze. Use foil to lift uncut bars out of pan; cut into triangles.

Almond Glaze

In a small bowl whisk together powdered sugar, almond extract, and enough water to reach drizzling consistency.

Candy Cane Bark

A wonderful Christmas gift from the kitchen, this chocolate and peppermint candy is simply delicious. For easy cleanup, line the baking sheet with foil.

Find the original recipe here.



  • 6 ounce chopped chocolate-flavor candy coating
  • 3 ounce chopped milk chocolate bar
  • 6 ounce chopped vanilla-flavor candy coating
  • 3 ounce chopped white chocolate baking squares
  • ¼ cup crushed peppermint candy canes


Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until


Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.


Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

We hope these recipes help make your holiday a little more delightful. From our family to yours, wishing you a very Happy & Healthy Holiday Season.

2022 Thanksgiving Pie Event

2022 Thanksgiving Pie Event

Thanksgiving Appreciation

Every year dozens of agents purchase nearly 200 pies to give to their clients to show their appreciation.  Agents meet in the office and decorate the pie boxes with beautiful fall ribbons finishing them off with cute greeting tags. Clients are invited into the office to pick up their pies while enjoying laughs, desserts, wraps and beverages.

How it Began

It was about 14 years ago that Geoff Green first heard of something called a “Reverse Pop By” at a Buffini event.  He watched a video on the big screen of a Realtor out in Dallas, Texas who purchased hundreds of pumpkin pies from Costco and threw a huge party at her house right before Thanksgiving.  There were cars parked all over the place in her neighborhood.  It was really something to behold.  After seeing that video, Geoff instantly knew that it was something Green Team had to do, not just as individual agents, but an agency as a whole.   For about 10 years now we have been successfully doing this Pie Event  on the Tuesday before Thanksgiving.
“I have to say that I am very proud that this tradition has continued to persist….It’s a first class touch that very few people do…BRAVO!” stated Geoff.

The Turnout

Smiles were abound and laughs to be heard as clients came into our Warwick and Vernon office to pick up their pies throughout the day.Walking into either office you can feel the warmth and joy and know that you are welcome.  Pies were stacked high, waiting to be distributed  .  Being a local brokerage, it’s important to BHGRE Green Team to support other local businesses.  Thus, this years pies were purchased from Puchuck Valley Farms in Vernon, NJ.  Their pies are baked from locally sourced ingredients when available.

Events like this one bring everyone together, strengthening bonds between associates and between clients and associates.  Probably one of the best thing is that two days later pies  will be sweetening Thanksgiving Dinners at many homes reminding our clients know how much they are appreciated.

Haunted Homes: Barbara Tesa’s tale from Clinton Road

Haunted Homes: Barbara Tesa’s tale from Clinton Road

Barbara Tesa shares her frightening experience on New Jersey’s Clinton Road.

Clinton Road is located in West Milford New Jersey, and became famous for being one of America’s most Haunted Highways. This 10-mile stretch is home to many paranormal experiences, hair-raising folklore, and even true crime stories. Aside from that, being surrounded by a dense forest and with extremely limited cell phone service, Clinton Road can make anyone feel uneasy…

A road filled with hauntings

It was a rainy October evening and Barbara was on her way to meet clients at a home they wanted to view. Due to the rain causing traffic delays, Barbara was running a few minutes late. She decided to call her clients to notify them of her delay but they had hesitation in going into the home. Barbara insisted they wait just a little longer for her to arrive; they agreed. 

Barbara began to feel uneasy. The rain started to come down in buckets and the road began to narrow; she was surrounded by dense woods to the right and what appeared to be a pond on the left. 

As the rain came down harder, Barbara needed to slow down to be able to see out her windshield. Up ahead she saw a couple on a tandem bicycle, as she approached them she was able to see they were dressed in clothes from an era well behind us. She thought to herself “They must be going to a Halloween party somewhere close by but how strange to be out in this weather.”

A moment later she came upon a vehicle stopped on the side of the road. A man was standing there with his foot propped up against his Jeep, wearing a cowboy hat while smoking a cigarette. It was almost as if he was enjoying the scenery on a beautiful sunny fall day. 

Up ahead, a man appeared on the left side of the road. He was standing in front of his motorcycle with his helmet resting on the seat. Again, enjoying the day as if the rain had no effect on him. 

Barbara called her clients to let them know she was only seconds away. They told her they were no longer interested in the home because the area gave them an eerie feeling. Barbara notified the listing agent to let her know they would not be viewing this home and to make the owner aware. 

Barbara decided to make a K-Turn in the road to head back towards the highway; the road was so narrow it became a disheartening task. The rain continued to come down and her heart began to race.  Barbara called her husband to ease her uncomfortable feeling, and he remained on the phone until she made it back to the main road. She told her husband about the strange occurrences that she had seen and yet, moments later after turning around, the man by his motorcycle, the man with the cowboy hat, and the couple on a tandem bicycle had all disappeared. 

When Barbara got home she spoke with the seller’s agent who suggested she look up “Clinton Road in West Milford NJ”.  Barbara gasped at what she read; apparently what she had seen were APPARITIONS; Ghosts of the past!  

This is a true story based on the experience of Barbara Tesa. 

A Spine Chilling Story

An experience like that is sure to give you goosebumps for years to come. A quick google search will show hundreds of other stories similar to Barbaras, perhaps you even have your own. If you’ve never visited Clinton Road would you be brave enough to?

Better Homes and Gardens Real Estate Green Team Social Media Training

When joining Better Homes and Gardens Real Estate Green Team you will receive the latest training on everything relevant including social media.

What was once an additional means of connecting and advertising, social media has become a must-have for all real estate agents. That is why we offer different forms of training to help agents establish their pages and content.



Join our Team so we can help you grow your business!

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