Easy Homeade Vanilly Icecream

Ingredients:
4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND®-Sweetened Condensed Milk
2 tablespoons vanilla extract
Directions: In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

* We made this icecream last night, it is a good recipe. Gage added melted Nutella into the icecream and then froze it in the freezer. Yum!

Nutella Gelato

From Giada DeLaurentiis

Makes about 4 cups

You’ll need:
2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ tsp vanilla extract
½ cup chocolate-hazelnut spread (i.e.: Nutella)
½ cup toasted hazelnuts, crushed, for garnish

Directions:
In a saucepan combine the milk, cream, and ½ cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

*We made this tonight, yummy! We doubled the recipe but couldn't get it to thicken up to the custard stage maybe because we doubled it. We didn't have the hazelnuts to serve with it but it was really good anyways.

Strawberry-Kiwi-Almond Tart

1 package (7 oz) almond paste

1/4 cup butter or margarine, softened

2 tablespoons all-purpose flour

1 egg

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 cup apricot preserves

2 cups sliced fresh strawberries (about 1 lb)

2 kiwifruit, peeled, halved lengthwise and sliced

• Heat oven to 375°F. In food processor bowl with metal blade, place almond paste. Cover; process with on-and-off pulses until finely ground. Add butter, flour and egg; process until smooth. Set aside.
• On ungreased cookie sheet, unroll dough into 1 large rectangle. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Fold 1/2 inch of dough edges over, forming crust rim.
• Spread almond paste mixture over dough to within rim.
• Bake 15 to 20 minutes or until crust is golden brown. Immediately spread preserves over tart. Arrange fruit over warm tart. Serve warm or cool.

* I made this tonight for desert with some friends and we quite enjoyed it. I cooked ours in a 9X13 glass baking dish and we served it with fresh whipping cream. It was wonderful.

Candy Bar Chocolate Chip Cookie Sandwiches

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

10 oz bag chocolate chips

Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.

2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 24 LARGE Cookies

*I made this and used the cookies suggested, I love the Snickers but don't care as much for the Peanut Butter Cups or the KitKat. I would love to make them again and try Milky Ways and Twix. These cookies are better eaten fresh the day they are baked.

Hawaiian Rhoades Rolls

3/4 cup sugar
1 can coconut milk
20-24 frozen rhoades dough balls

Mix sugar and milk together. Spray cookie sheet with Pam and place 20-24 frozen dough on the cookie sheet. Pour mixture over the dough and cover with sprayed saran wrap. Let rise until at least double in size and cook according to Rhoades package directions.

Cola Cake

1 Cake Mix
1 Diet Cola Soda

Mix cake mix and soda together and back according to cake directions.

White Chocolate Chip, Cranberry, Macadamia Cookies

Picture and recipe from Kneaders Bakery featured on Good Things Utah

· 1 cup butter, softened to room temperature

· 1 cup packed brown sugar

· 1 cup white sugar

· 2 eggs

· 1 Tablespoon vanilla

· 3 cups all-purpose flour

· 1 teaspoon baking soda

· 1 ½ cup white chocolate chips

· 1 ½ cup dried cranberries

· 1 cup macadamia nuts chopped.

Preparation: Preheat oven to 375 degrees. Spray a cookie sheet with pan release. In a large bowl, cream together the butter, brown sugar, white sugar until fluffy. Beat in the egg and the vanilla. Combine the flour and baking soda and stir into the sugar mixture. Do not over beat as this will cause the cookies to be tough. Fold in white chocolate chips, cranberries and nuts. Drop by heaping spoonfuls onto the cookie sheets. Bake for 10 – 12 minutes until slightly brown on the edges. Allow cookies to cool for 5 minutes on the cookie sheets before placing them on a cooling rack.

I made these tonight and they are delicious. I will definitely make them again.

Brownie Samoas

{recipe & pic from} Real Mom Kitchen

1 brownie mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate
Prepare brownie mix according to box directions ( I made min according to the directions for cake like brownies. I also lined my pan with aluminum foil to easily remove the brownies from the pan for cutting.). Cool. Place the caramels, salt, and milk in a microwave safe bowl and cook on high for 3-5 minutes. Stop occasionally to stir. Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate.

Chocolate Chip Toffee Bars

recipe & pic from The Sisters' Cafe

2 1/3 c. flour
2/3 c. brown sugar
3/4 c. butter
1 egg, slightly beaten
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
14 oz. sweetened condensed milk
10 oz. Skor toffee bits
Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.

*I made this tonight, they were pretty good. I didn't use all of the Skor toffee bits cause I didn't have a full package. I would make them again.

Cheese Danish

2 tubes crescent rolls
1-8 oz. cream cheese
3/4 cup sugar
2 tsp vanilla

Beat cream cheese, sugar and vanilla until fluffy. Spread one tube of rolls in greased 9X13 pan. Spread cream cheese mixture on top. Spread second tube of rolls on top. Bake at 350 degrees for 30 minutes. Ice with mixture of powdered sugar, almond flavoring, and milk. Sprinkle with sliced almonds while frosting is still warm.

This is one of our favorite desserts and very easy to make.

Yogurt Pie

1-9" prepared graham cracker crust
1-8 oz. container cool whip
2-8 oz. containers yogurt, your favorite flavor

Mix yogurt and cool whip together and pour into prepared crust. Refrigerate 2-3 hours before serving or overnight. Delicious and Easy!

Old-Fashioned Apple Crisp

4 cups sliced peeled tart apples (about 3 medium)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground allspice
1/3 cup cold butter
Vanilla ice cream, optional

Place apples in a greased 8-in. square baking dish. In a small bowl, combine brown sugar,
flour, oats, cinnamon and allspice; cut in butter until crumbly. Sprinkle over apples.
Bake, uncovered, at 375° for 30-35 minutes or until apples are tender. Serve warm with
ice cream if desired.
Yield: 4-6 servings.

Mayonnaise Cake

2 cups flour
2 tsp baking soda
4 tablespoons cocoa
1cup sugar
1 cup mayonnaise (not salad dressing)
1 cup water
2 tsp vanilla

Mix dry ingredients together then add liquid ingredients.
Bake in 2 x 8" round or square greased and floured pans at 350 for 20 - 25 mins or until cooked Add filling and topping of your choice when cool.

PEANUT BUTTER CUPS

2 cubes of butter
1 cup peanut butter
1 3/4 cups crushed graham crackers
2 cups powdered sugar
2 cups chocolate chips

Melt butter and peanut butter together.
Stir in powdered sugar and crackers.
Press this mixture firmly into a 9 x 13 pan.
Melt chocolate chips in double boiler or microwave; Spread onto the peanut butter mixture.
Chill until firm and remove from fridge.
Cut into squares when softened to room temperature.