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!

Baked Oatmeal with Almonds and Cherries

Serves: 8

Cooking Time: 45 min

• 2 cups old-fashioned Quaker oats
• ¹/2 teaspoon almond flavoring
• ¹/2 cup almonds, sliced
• 1 large apple, unpeeled and grated
• 4 cups milk
• ¹/4 cup brown sugar
• ¹/2 cup dried cherries

1. Preheat oven to 400 degrees F. Coat 3-quart dish or baking pan with cooking spray.
   
2. In mixing bowl, combine Quaker oats, almond flavoring, almonds, apple, milk, brown sugar and cherries. Transfer to baking dish. Sprinkle top with additional almonds.
   
3. Bake uncovered for 45 minutes. Serve hot.

Variation: Omit all almond flavoring and cherries. Add 1 tablespoon cinnamon, 1/2 cup raisins, and 1/2 cup chopped peanuts.

Easy Crockpot Oatmeal

Serves: 4

• 1 cup Quaker oats
• ¹/3 cup raisins (optional)
• 2 ¹/4 cups water
• Apples (optional)
• Cinnamon (optional)
• Nuts (optional)

1. Spray slow cooker with non-stick spray.
   
2. Combine oats, water and other ingredients if desired.
   
3. Cook on low for 8 to 10 hours.

Breakfast Oatmeal

Serves: 6

• 2 cups old-fashioned rolled Quaker oats
• 4 cups water
• 1 teaspoon salt
• ¹/2 cup dates or raisins, chopped

1. Combine Quaker oats, water, salt and dried fruit in a slow cooker.
2. Cook on low overnight for 8 hours.

Banana Bread Oatmeal

• 3 cups fat-free milk
• 3 tablespoons firmly packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground nutmeg
• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup mashed ripe bananas (about 3 medium)
• 2 tablespoons coarsely chopped toasted pecans
• Plain or vanilla nonfat yogurt (optional)
• Banana slices (optional)
• Pecan halves (optional)

In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.

To toast pecans, spread evenly in shallow baking pan. Bake at 350°F 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

*I made this today for breakfast and my kids liked it for the most part. Korbin didn't like the pecans in the oatmeal, but Trinity said it tasted better than the last time I made oatmeal. I will definitely use this recipe again.

Crockpot Oatmeal

--1 cup of oats

--2 cups of milk

--2 tablespoons of brown sugar

--1 tablespoon of vanilla

--pinch of salt

--1 chopped apple

The Directions:

--add oats, chopped apple and milk to stoneware

--put in brown sugar, vanilla and pinch of salt

--mix with a spoon

--cover and cook on high for 1-2 hours or low for 2-3.

--check consistency of oats

--garnish with some cinnamon

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.