Citrus Crumb Bars

Lemon Crumb Bars

adapted from TastyKitchen

INGREDIENTS

Filling
2- 14 oz can sweetened condensed milk

1 cup lemon juice

Zest of lemon
0.5 tsp vanilla extract
0.5 tsp salt
Crumb

1.5 cups ap flour

1 cup oatmeal

1 cup brown sugar

2/3 cup melted butter

1 tsp baking powder

1 tsp salt

DIRECTIONS

Preheat the oven to 350ºF.

Combine milk, citrus juice and zest. Mix well and set aside.

Mix remaining ingredients until crumbly..

Press half of the dry mixture into a lightly greased 9x13 baking dish.

Pour the sweetened condensed milk mixture over top.

Finish by sprinkling remaining dry mixture over the top of the citrus filling, and gently press.

Bake for 25-30 minutes.

Cool completely then store in the refrigerator.

KEY LIME COCONUT CRUMB BARS

Key Lime Coconut Crumb Bars

INGREDIENTS

Filling
2- 14 oz can sweetened condensed milk

1 cup Key Lime juice

zest of Key Limes
0.5 tsp vanilla extract
0.5 tsp salt
Crumb

1.5 cups ap flour

0.5 cup oatmeal
1 cup flaked coconut

1 cup brown sugar

3/4 cup melted butter

1 tsp baking powder

1 tsp salt

DIRECTIONS

Same as above.

I first found this recipe a couple years ago, and instantly fell in love. I was going through a lemon phase, and this recipe filled my need for all things lemon. I doubled the sweetened condensed milk and juice from the original recipe because I needed it to have a little more zip. About a year later I went through a lime phase, and revamped this recipe to be my ultimate lime dream. I think this works best with citrus fruits that are zippy! Oranges might be too sweet to for this application. I'm not sure about grapefruit, because I'm allergic- but someone should try it and let me know! This recipe is fool proof, and easy!

No-Churn Raspberry Ice Cream

INGREDIENTS
1 1/2 cups Heavy Cream
1/4 cup sugar
1 tbsp Vanilla Extract
1/2 can Sweetened Condensed Milk
1/2 cup Raspberry Freezer Jam
Raspberry Freezer Jam (for swirls)

DIRECTIONS
In a stand mixer with the whisk attachment, whip your heavy cream and sugar until soft peaks appear. Add vanilla, and half of your sweetened condensed milk and whip until combined. Add remaining sweetened condensed milk until stiff peaks appear.
Gently fold in your raspberry freezer jam until soft pink in color. In a freezable container with lid, layer your with spoonfuls of raspberry freezer jam, and gently swirl. Cover with plastic wrap before putting on the lid, and freeze for at least 2 hours. Then enjoy!

*I was in the mood for something sweet. It is also unbearably hot in my home, so baking was out of the question, and the method I like to use for ice cream usually involves some stovetop time, and I was a little wary of pulling out the frozen canisters because I was afraid my ice cream wouldn't churn to the smooth consistency I prefer. Enter "no-churn ice cream" recipes. I have watched many a video from Delish about no-churn ice creams, and figured it was my time to try one out.

So I chucked my kitchenaid stand mixer bowl, and whisk attachment into the freezer, and started searching for ingredients! I happened to have half a can of sweetened condensed milk from my foray into brazilian limeade, I found a jar of raspberry freezer jam in the freezer, and I went from there. My phone was at 2%, so I took a chance and guessed what proportions I needed. Definitely one of my better experiments, and it was CRAZY good with a waffle cone!

Caramel Bugles

 Recipe adapted from Dollie Nyberg's

INGREDIENTS
1 stick butter
2 cups brown sugar
1 can sweetened condensed milk
2/3 cup corn syrup
1/3 cup honey
Splash of vanilla extract
29 oz Bugles
Cooking Spray

DIRECTIONS 
Prep a large baking sheet with parchment paper, and then spray with cooking spray, set aside.
In a very large mixing bowl, coat thoroughly with cooking spray, and then add Bugles. Set aside.
In a large pot over medium heat, melt butter and brown sugar together until brown sugar is dissolved.
Turn up heat to medium-high, then add sweetened condensed milk, corn syrup, and honey. Bring a boil, stirring constantly with a rubber spatula (to keep the bottom from burning). Continue stirring until caramel reaches a tad passed the soft-ball stage, 245ºF with a candy thermometer.
Remove from heat, and add vanilla extract- the caramel will bubble up! Stir until bubbles subside, and then poor over Bugles.
Mix caramel and Bugles until all of the Bugles are covered in caramel goodness.  Evenly spread Caramel Bugles over your prepared baking sheet, and let until cool.
Then share with your favorite people!

I detest Bugles. I think they are one of the worst snack foods ever. However, Sister Nyberg brought these Caramel Bugles to our Ward Campout over the summer, and in love I fell. They were like crack to me, and no one else dared try them, so I got to take a lot of them home, and made a request for the recipe. The next day I had the recipe, now here I am five months later, and I have finally gotten around to making them. However, I discovered upon making them that I only had 2/3 cup of Corn Syrup- the original recipe called for 1 cup Corn Syrup, so I scrambled around for an appropriate substitute, and I ended up dumping 1/3 cup of Honey. I know that the chemical structure of the two are fairly similar, but the difference in the honey would require that I cook it just a tad bit hotter than the original recipe.
I am happy to report that I dare say this is better than the original, and you should all give it a go! I'm pretending that it is healthier, because honey is healthy. ;)

Cherry Chocolate Truffle Ice Cream

Adapted from Recipe Diaries

INGREDIENTS

3/4 cup chocolate chips

2 1/4 cups heavy whipping cream

1 tsp vanilla extract

1 15 ounce can of sweetened condensed milk

1 1/2 cups of fresh cherries, pitted and quartered

DIRECTIONS

In a microwave safe bowl, mix chocolate chips and 1/4 cup of heavy whipping cream. Microwave for three 30 second increments, stirring between sessions until chocolate chips have melted, and you have a thick chocolate ganache. Set aside to cool, then crumble.

In a large, chilled bowl, beat with a hand mixer remaining two cups of heavy whipping cream until soft peaks have formed. Add vanilla extract, and continue to beat until stiff peaks have formed. Gently fold in sweetened condensed milk, cherries, and cooled chocolate ganache crumbles.

Freeze in quart sized container of your choice for a minimum of 4 hours, and then serve away!

So, I have never been a fan of cherries that aren't cooked or processed to heck. Maraschino Cherries, Cherry Pie, Cherry Flavor… those are my jam. Regular cherries? Not so much. Then add in the fact that I HATE chocolate chunks/chips/whatever in ice cream, and it makes you wonder why on earth I would ever make a Cherry-Garcia-esque copy cat slash cheater recipe for ice cream. Well, the answer is: we had a bunch of cherries, and I had some heavy cream I needed to get rid of. I decided to make a chocolate ganache to replace the chocolate chunks, because I didn't want to risk breaking my teeth. I am an ice cream chewer. My Grandma Alice really enjoyed this recipe, and I hope that you all will too!

Caramel Popcorn Balls

recipe from Ashlee Marie

INGREDIENTS
1 cup butter
1 cup karo syrup
2 cups brown sugar
1/2 cup sugar
1 can sweetened condensed milk
1 Tbsp vanilla
14 cups popped popcorn

DIRECTIONS
Bring the butter, syrup, and sugars to a boil, keep bubbling over med heat until it hits the softball stage (240 degrees - using a candy thermometer).
Add the sweetened condensed milk, and vanilla and boil for one minute.
Pour over the popcorn and stir spread the popcorn out and let it start to cool.
Spray your hands with cooking spray and portion it out into 8 sections and ball up.
Continue to check back and ball and turn until they cool enough that they stay in their ball forms

Pumpkin Pie

INGREDIENTS
2 cups pumpkin purée
1 (14 oz.) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

DIRECTIONS
Heat oven to 425°F.

Prepare pie crust, and pie dish.

Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
Bake 15 minutes, then REDUCE oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Remove from oven, and let cool.

Enjoy your pie!

My nephew, Nathan, wanted to bake a pumpkin pie FROM a pumpkin. Being the amazing aunt that I am, I took that as a challenge. So, I cut up a sugar pumpkin, scraped the innards, chucked it on a baking sheet and roasted it in the oven for like an hour (until the pumpkin is fork tender) at 350ºF. When I removed the pumpkin from the oven I peeled the skin off, and went to work on pureeing that s.o.b. in my TINY food processor. My pumpkin was a little dry, so I had to add some water to get the consistency I wanted. Then I pushed it all through a sieve, because it was still pretty fibrous. The Pioneer Woman recommends freezing it in one cup increments, just so that you know how much you have. I had a little under two cups from the one pumpkin, and used it in this pie recipe. This may not be the prettiest of pies, but I still love it because of how much hard work went into making it.