Almond Joy Fudgies + Homemade Sweetened Condensed milk - really!

{My easy pecan toffee cookie recipe was featured at 4 Little Fergusons yesterday - if you haven't seen this simple dough, using a cake mix base, please check it out...
Easy Pecan Toffee Cookies}

I love chocolate...and coconut...AND almonds too! 

So of course when I saw this wonderful recipe it jumped right out at me, into my lap, and into my tummy.

I am loving soooo many recipes I find at Grandma Loy's Kitchen,

that I knew I could trust this one being great because all her recipes are.

These have a chocolate base and topping with a 'macaroon' filling - oh soo yummy!

Loy found it in a Pillsbury Bake-Off cookbook, and she tweaked the recipe a bit and decided to rename them. 

I think the name describes them perfectly.

And this goes beyond one wonderful recipe from Grandma Loy. She has shared another, most amazing recipe - HOMEMADE SWEETENED CONDENSED MILK - see her recipe here.

(The only thing I do differently is run both the sugar AND the dry milk through the blender  - each 1 cup at a time).

(this is my photo - I get excited just looking at this!=)

I can testify to the fact this recipe really works!

I'm amazed at the likeness in consistency...and I even

made it using half sugar and half splenda.  (I think the main difference is that splenda doesn't result in as much of the product, simply because it's lighter).

You can make it low fat by using 2% evaporated milk and less butter, or fat free by using ff evap. milk and no butter.

It's wonderful!  So that's a 'bonus' recipe in this post.

And since this recipe calls for half a can (about 2/3 c.) of

sweetened condensed milk, you can have enough for another batch.

I LOVE that this condensed milk lasts in the fridge for 2 weeks and can be frozen up to 6 months. 

What an awesome thing to have handy during the holidays, wouldn't you say????

This would make a wonderful addition to any holiday plate of cookies and treats. 

The recipe calls for topping the baked cookies with chocolate chips, but they were plenty sweet for us without it.  I suggest you do that if you want to 'impress' or dress up these yummy bars.

ALMOND JOY FUDGIES

1-1/4 c. butter or margarine
2/3 c. baking cocoa
2 c. sugar (I used 1-1/2 successfully)
1 c. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
3 eggs
1 c. milk chocolate or semi-sweet chocolate chips

Filling:

2/3 c. sweetened condensed milk
2-1/2 c. flaked coconut
1 t. almond extract
1/2 c. toasted, sliced almonds

FILLING: In mixing bowl, combine sweetened condensed milk, coconut and almond extract. Mix well


Preheat oven to 350. Grease a 9" X 13" pan well. Melt butter and cocoa together in a saucepan over low heat or in glass bowl in microwave.  Remove from heat. 

Add sugar, eggs, flour, salt and vanilla.  Mix well. Spread half of chocolate mixture in prepared pan. Prepare filling and spoon evenly over chocolate batter.  Sprinkle sliced almonds evenly over filling. 

Spread remaining chocolate batter evenly over filling. Bake 35 - 40 minutes.  Remove from oven and immediately sprinkle with chocolate chips.  Place back into oven for 1- 2 minutes until chocolate chips soften and begin to melt.  Spread chocolate over the top of the brownies.  Allow to cool completely.  Cut into 36 bars.

Linked to Holiday Cookie Swap
Sweets for a Saturday
The Farmers Wife's Cookie Swap

Almond Joy Fudgies (& Homemade Sweetened Condensed Milk Recipe too)

A special recipe from my archives....

I love chocolate...and coconut...AND almonds too! 

So of course when I saw this wonderful recipe it jumped right out at me, into my lap, and into my tummy.

I am loving soooo many recipes I find at Grandma Loy's Kitchen,

that I knew I could trust this one being great because all her recipes are.

These have a chocolate base and topping with a 'macaroon' filling - oh soo yummy! It's a decadent dessert, and perfect for Valentine's Day!

Loy found it in a Pillsbury Bake-Off cookbook, and she tweaked the recipe a bit and decided to rename them. 

I think the name describes them perfectly.

click here for my 'homemade' recipe...

I get excited just looking at this!=)

(I can testify to the fact this recipe really works!

I'm amazed at the likeness in consistency to store purchased sweetened condensed milk...I even make it using sugar and mostly xylitol.)

You can make it low fat by using 2% evaporated milk and less butter, or fat free by using ff evap. milk and no butter.

It's wonderful!  So that's a 'bonus' recipe in this post.

And since this recipe calls for half a can (about 2/3 c.) of

sweetened condensed milk, you can have enough for another batch.

I LOVE that this condensed milk lasts in the fridge for 2 weeks and can be frozen up to 6 months. 

What an awesome thing to have handy during the holidays, wouldn't you say????

This would make a wonderful addition to any holiday plate of cookies and treats. 

The recipe calls for topping the baked cookies with chocolate chips, but they were plenty sweet for us without it.  I suggest you do that if you want to 'impress' or dress up these yummy bars.

ALMOND JOY FUDGIES

1-1/4 c. butter or margarine
2/3 c. baking cocoa
2 c. sugar (I used 1-1/2 successfully)
1 c. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
3 eggs
1 c. milk chocolate or semi-sweet chocolate chips

Filling:

2/3 c. sweetened condensed milk
2-1/2 c. flaked coconut
1 t. almond extract
1/2 c. toasted, sliced almonds

FILLING: In mixing bowl, combine sweetened condensed milk, coconut and almond extract. Mix well


Preheat oven to 350. Grease a 9" X 13" pan well. Melt butter and cocoa together in a saucepan over low heat or in glass bowl in microwave.  Remove from heat. 

Add sugar, eggs, flour, salt and vanilla.  Mix well. Spread half of chocolate mixture in prepared pan. Prepare filling and spoon evenly over chocolate batter.  Sprinkle sliced almonds evenly over filling. 

Spread remaining chocolate batter evenly over filling. Bake 35 - 40 minutes.  Remove from oven and immediately sprinkle with chocolate chips.  Place back into oven for 1- 2 minutes until chocolate chips soften and begin to melt.  Spread chocolate over the top of the brownies.  Allow to cool completely.  Cut into 36 bars.

Linked to Spring Link Party

​

'Skinny' Magic Bars {WW Points}

FYI: We are on the road headed South to warmer temps for a few weeks...God graciously laid this opportunity in our laps just a couple of weeks ago.  I will be slowing down some...be on the lookout for some great guest posts while I'm away...and for new recipe posts on Sundays and Tuesdays.  I won't be online as much, so just wanted you to be aware.  Maybe I'll even share a photo or three of our fun in the sun. *-* As always - thanks for your support and interest in TBB blog. 

If you want to splurge, but stop from going overboard....
These luscious bars would be perfect for the upcoming Valentine's Day celebration.  They are fantastic and sweet, but the reduced-calorie version. 

It seems I am always trying one more recipe from Nancy's Skinny Kitchen. Must be because they are ALWAYS a winner right?

With so many sweets over the holidays, I was tickled to find this 'reduced sugar/fat' recipe for those amazing layered bars...called Magic Bars, and sometimes called Hello Dollies. 

We lived a very frugal life when I was growing up, so when mom made rarely made these, it was SUCH a special treat.  I've had a fondness for them for years. 

They were very easy to put together because you just layer everything, there's no mixing.  Using fat free sweetened condensed milk 

(click here for my very low sugar homemade sweetened condensed milk)

reduced fat butter, and less chocolate, coconut and nuts...you can enjoy these and count 4 Weight Watchers Points per serving also. 

I always appreciate the fact that Nancy allows me to share the nutritional info from her wonderful website too.  Trust you'll pay her a visit and stay a while. 

Just look how she reduced the calories...from 356 to 133!  These special treats really ARE Magic! 

Weight Watchers (old points) 3

Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 bar 133 cal, 5.7g fat, 3g protein, 19g carbs, 1g fiber, 61mg sodium, 16g sugar

FAT FACTS: for 1 bar made with full fat ingredients 356 cal, 22g fat, 6g protein, 38g carbs, 2g fiber, 163mg sodium, 31g sugar

SKINNY MAGIC BARS 

1/4 c. reduced fat butter

(like Smart Balance)

1-1/4 c. graham cracker crumbs

1/2 c. flaked coconut, sweetened

(I used unsweetened)

1 c. semi sweet chocolate chips

(click here for my homemade sugar free chocolate bars/chips)

1 (14 ozs) can fat free sweetened condensed milk
(click here for my homemade sweetened condensed milk)

1/2 c. chopped walnuts

(I used pecans)

Preheat oven to 350.  Spray 9" X 13" baking dish with nonstick cooking spray with flour, being sure to spray sides as well. Add butter to pan; place in oven to melt. (will take about a minute)

Sprinkle graham cracker crumbs over butter, patting down, but do not mix. 

Sprinkle coconut evenly over cracker crumbs, then do the same with the chocolate chips. 

Drizzle sweetened condensed milk evenly over all. (You can place can in a cup of warm water to make spreading easier). Top with nuts. Bake for 20 - 25 minutes or until golden brown. 

Cut into squares while still warm, otherwise, they'll be difficult to cut. 

Yield: 24 squares 

Linked to Weekend Potluck

You may also like to try....

Skinny Nutty Carrot Cake Bars

Skinny Chocolate Cupcakes with Chocolate Glaze

Leader Enterprise - Nov. 16, 2011 - Substitutions

 This time of the year, I spend hours in the kitchen every week.Doncha just hate it when you're all ready to make something and discover you're missing an ingredient? I do. That's why I'm happy to have discovered these great recipes for substitutes. I've become email buds with a 70-yr.old blogger at Grandma Loy's Kitchen. She has many DIY recipes that I love. I've made sweetened condensed milk and it's nearly the same consistency as store-bought. Amazing! I stock up on cake mixes when they're on sale, but if I decide to make something needing a yellow cake mix, and only have chocolate, then this DIY cake mix recipe works great too. Hope these creations keep you from running to the store during this busy baking time. I'm also sharing some great ideas to use some of these ingredients.


HOMEMADE SWEETENED CONDENSED MILK

{equivalent to 3-14-ozs.cans}
4 c. sugar
1 (12 ozs) can evaporated milk
1 c. nonfat dry milk
6 Tb. butter or margarine, sliced

Put sugar in a blender or food processor, 1 cup at a time. Blend until fine. Repeat process with dry milk. Combine sugar, evaporated milk, dry milk and butter in large saucepan. Mix very well. Cook over medium heat, stirring often, (a whisk works best) until butter melts and sugar dissolves. Remove from heat and divide evenly into thirds, about 1-1/4 c. each. Refrigerate overnight before using to allow mixture to thicken. Keeps 2 weeks in the refrigerator and can be frozen up to 6 months. It may be a little grainy after thawing,but smooths out when mixed with other ingredients. Use fat free evaporated milk and omit butter for fat free results. I used 2 c. Splenda to replace 2 c. sugar and it worked great...it simply produces less amount.


MAGIC BAR COOKIES (No egg)

1-1/2 c. graham cracker crumbs (about 25-30 squares)
1/2 c. flour
2 tsp. baking powder
1-14 ozs. can sweetened condensed milk
1/2 c. butter, room temperature
1-1/3 c. coconut
2 c. semisweet chocolate chips
1 c. walnuts or pecans, chopped (optional)
(I prefer mine toasted first)


Preheat oven to 350. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and nuts. Drop by rounded tablespoonsful onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. (the larger the cookie,the longer it takes to bake)

CAKE MIX

6 c. all-purpose flour

1 c. non fat powdered milk (blended in blender till fine)

4 c. sugar

1 Tb. baking powder

1 c. shortening

Mix dry ingredients together until well blended. Cut in shortening until it is in very fine particles. Store in airtight container at room temperature. Makes enough for 4 two layer cakes. This recipe can be easily halved.
One store-purchased box (18 ounces ) =3 1/4 cups of dry cake mix.
YELLOW CAKE

3 1/4 c. cake mix

2 well beaten eggs

1/4 c. vegetable oil

3/4 c. water

1 tsp. vanilla extract

Combine cake mix, eggs, vegetable oil, and water; beat at medium speed for 2 minutes. Stir in vanilla. Pour batter into greased and floured pan[s]. Bake at 350 according to timetable below. Cake is done when it springs back when touched lightly in the center. Cool cake 10 minutes in pan: place top side up on cooling rack. Frost when completely cool.

Baking Timetable.

2- 8-inch round layers = 25-30 minutes
2- 9-inch round layers = 20-25 minutes
1- 13 x 9 x 2-inch oblong pan = 40-45 minutes.

Variations:

Cherry: Prepare as directed. Add 1 tsp.almond extract and 1-10-oz.jar maraschino cherries, finely chopped.
Chocolate: Prepare as directed. Add 6 Tb.unsweetened cocoa.
Chocolate Surprise Cake: Make a chocolate cake add 1/2 c.rinsed and chopped sauerkraut.
Coconut: Prepare as directed. Add 1/2 tsp.coconut extract and 1/3 c.flaked coconut.
Eggnog: Prepare as directed. Add 1 tsp.nutmeg, 2 tsp.rum extract.and 1/2 c. chopped nuts.
Orange or Lemon: Prepare as directed. Add 2 Tb.grated lemon or orange peel and 2 tsp. matching extract.
Spice: Prepare as directed. Add 1 tsp.cinnamon and 1 tsp.cloves.
For a lighter cake, separate the egg yolks from the egg whites and beat the egg whites until stiff. Add the beaten egg yolks to the cake mixture; gently fold the white eggs into the well mixed cake mixture.

CANDY AND PEANUT CHEWS

Base:

1 (18.25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix

(or 3-1/4 c.homemade mix)

1/2 c. butter or margarine, softened

1 egg

3 c. miniature marshmallows

Topping:

1/2 c. light corn syrup

1/4 c. sugar

1/4 c. firmly packed brown sugar

1/2 c. creamy peanut butter

2 tsp. vanilla

2 c. crisp rice cereal

2 c. salted peanuts

1 c. candy corn, optional

In a large bowl, combine cake mix and butter; mix well. Stir in egg; blend well. Press in bottom of foil-lined 15 x 10 x 1-inch baking pan. Bake at 350 for 10-14 minutes or until base is set and light golden brown around edges. Remove pan from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping. Combine cereal, peanuts and candy corn in a bowl; set aside. In large saucepan, combine corn syrup, sugar and brown sugar; blend well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in peanut butter and vanilla until well blended. Stir in cereal, peanuts and candy corn. Immediately spoon topping over marshmallows; spread to cover. Refrigerate 30 minutes or until firm. Cut into bars. Makes about 48.


DIY PUMPKIN PIE SPICE: Mix 1 tsp. cinnamon with 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. allspice and dash of cloves.


DIY POWDERED SUGAR: Place 1 cup granulated sugar and 1 Tb. cornstarch in the blender; Blend on high continuously until the mixture is of uniform powdered consistency. Keep the lid on the blender until the powder settles.

Homemade Sweetened Condensed Milk

I shared this before the holidays, but wanted to make sure ya'll saw it again because it is SO great to Do-It-Yourself!

NO KIDDING!

This really works!

I have a 'substitute' for this glorious ingredient in my cookbook, but the one I found at Grandma Loy's Kitchen rises above all the others I've ever tried.

How frugal!  Grandma Loy has many DIY recipes and I've loved every one I've tried. Please check her website out.  You'll be so glad you did.

This recipe actually has the consistency of sweetened condensed milk and I'm so impressed with it!

It's really very simple too - hope you'll try it. The recipe makes the equivalent to 3 cans!

I love that it can be frozen also.  Awesome!!

I went through 2 batches of this over the holidays and was so pleased with the results!

*(UPDATE: I made this using almost all xylitol [a sugar substitute with the texture of real sugar]...and only a very minimal amount of sugar, and it turned out great!  I was so pleased. The only difference is it should be brought to a boil instead of just heating. It doesn't work as well to use the full amount of xylitol). 

HOMEMADE SWEETENED CONDENSED MILK

4 c. sugar
(I've been using 3 c. xylitol & 1 c. white sugar
or use 2 c. sugar & 2 c . substitute, if possible)

1-12 ozs. can (fat free) evaporated milk

1 c. nonfat dry milk

6 Tb. butter or margarine, sliced

Place sugar in food processor and blend until super fine.

(If you don't have a food processor, place 1 cup of sugar at a time in a blender and process.) Then do the same thing with the dry milk powder. Combine sugar, evaporated milk, dry milk and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves. (If using mostly sugar substitute, I suggest you bring the mixture to a boil). 

*(If using sugar substitute, please see note above) 

Remove from heat and divide evenly into thirds, about 1-1/3 c. each. Refrigerate overnight before using to allow mixture to thicken. 

(Using Splenda produces slightly less in volume)

This concoction keeps in the fridge for up to 2 weeks, and can be frozen up to 3 months. It may be a little grainy after thawing, but it smooths out when mixed with other ingredients. It usually has a white layer over the top - just mix it in...it bakes out). 

Product may be made fat-free by using skim evaporated milk and omitting the butter.

Linked to Mrs. Fox's Sweet Party
        Mix it up Monday
                      Melt in Your Mouth Monday
      Mop it up Monday
                 What's New Wednesday
           Scrumptious Sunday
          Crazy Sweet Tuesday
           Mrs. Fox's Sweet Party
          Fit & Fabulous Friday
           Ingredient Spotlight - SCMilk
Weekend Potluck
Meal Plan Monday

Banana Pudding Supreme (Very low sugar Option)

My daughter's wonderful mother-in-love (sounds better than in-law, don't ya think?) has shared this favorite of her son's. 

This is one wonderful dessert...and you don't even have to heat up the kitchen!!!  Your family will be asking for MORE PLEASE!

I was able to use my "Almost-Sugar-Free" Homemade Sweetened Condensed Milk recipe. 

Since Greg, my sil, is diabetic, and my hubby is too...we all felt pretty spoiled to enjoy this wonderful dish...knowing it had very little sugar in it. 

The condensed milk should be made a day ahead and allowed to chill in the fridge overnight, so it can thicken. 

If you don't think you'll eat it gone the first day, I suggest you dip the banana pieces in lemon or pineapple juice to keep them from browning. 

When I made it for our last family dinner with our kids, dil Kym, put some on her plate...took a taste before she left the kitchen and had to have more before she sat down to eat! That's sorta how we all felt about it. 

My daughter, Deb, has also used 1 small box of vanilla pudding and 1 small box of banana pudding, instead of the large size...and added no bananas, so do whatever turns your crank....or peels your banana...or whatever.  *-* 

BANANA PUDDING SUPREME 

1 - 8 ozs. (light) cream cheese 
1 - 14 ozs. can (low or fat free is fine) sweetened condensed milk
(My 'homemade' nearly-sugar-free recipe is here)
2 c. milk (I used 1%)
1 lg. box (8 serv. size) (sugar free) instant vanilla pudding mix
(or one sm. vanilla and one sm. banana) 
1 (8 ozs.) tub of (Lite) Cool Whip, thawed
5 large bananas, sliced
1 - 12 ozs. box vanilla wafers

In large bowl, beat the cream cheese until smooth; stir in sweetened condensed milk, pudding mix and milk. Blend well; fold in 1/2 of the Cool Whip.

Place vanilla wafers in bottom of 3 qt. dish (a flat-bottomed glass bowl or small trifle bowl would be nice to use too) to cover bottom; top with layer of pudding, bananas, and then another layer of vanilla wafers until you've used all your ingredients. Top with Cool Whip.  Refrigerate at least 2 hours before serving. (I added slightly crushed vanilla wafers to top it off) 

Yield: 10 - 12 servings 

Linked at Fit & Fabulous Friday
  Mix it up Monday
        Ingredient Spotlight - SCMilk
          Ingredient Spotlight - Whipped Topping
Weekend Potluck
Meal Plan Monday

Easy Coconut Custard Pie (Reduced Sugar Option)

Y'all know I just love S-I-M-P-L-E!!...this recipe caught my interest when I saw it shared at Judy's The Southern Lady Cooks. Judy has a very large following cause once you get a taste of her amazing recipes, you'll only want more.

Please pop over to see her - tell her I said hello. 

I love that this dessert only has a few ingredients, and I could use my homemade sweetened condensed milk that has little sugar in it. 

Hope you won't put off trying it.  Hubby and I ate the whole thing ourselves....(but not all at once.) *-* 

(I'm not sure why the filling looks thinner than it actually was??)

EASY COCONUT CUSTARD PIE 

1 - 9" deep dish pie shell, unbaked

1 (14 ozs.) can sweetened condensed milk

Or try my Homemade Sweetened Condensed Milk

(much reduced sugar option)

1 1/4 c. hot water 

(hot tap water is fine - you don't want to cook the eggs)

1/4 tsp. salt

1 tsp. vanilla extract

3 eggs, beaten

1 c. (unsweetened) coconut 

Few sprinkles ground nutmeg, optional

Preheat oven to 425. 

In a mixing bowl whisk together the milk, water, salt and vanilla extract.  Beat eggs well and add to milk mixture, along with coconut; continue beating with wire whisk until smooth.  Pour into pie shell.  Sprinkle nutmeg on top.  Bake at 425 for 10 minutes, then reduce heat to 350 degrees and continue baking for 50 minutes until filling is set.  Remove from oven, cool to room temperature; top with whipped cream to serve. Refrigerate any left overs.  Enjoy!

Other great pie recipes...

Impossible Coconut Pie with Rum Sauce

No Bake Lightened Up Coconut Cream Pie

Linked to Weekend Potluck

​

Leader Enterprise - Feb. 15, 2012

Anyone who has spent time around me will tell you I love a funny story. I especially love telling Reader's Digest funnies because they are true. I made a cross-stitch years ago with this on it: 'Proverbs 17:22 - A merry heart doeth good like a medicine'. So when I read this story in the Chicken Soup for the Christian Soul book,I knew I had to share it with my readers. I trust it helps your heart to be merry today.


It's entitled "Sleeping Through the Sermon" by William Weber:"  I was the pastor of a small church in a rural community. Wilbur and his wife, Leah, attended every Sunday morning. Wilbur was a farmer, and whenever he came into the house from the field and sat down, he would fall asleep. It was such a habit that when he came into church and sat in the pew he would also soon fall asleep. I discovered that some of the members of the church were taking bets to see how long I could keep Wilbur awake on Sunday mornings.

Wilbur's wife was embarrassed by his behavior, especially when he began to snore. She tried everything to keep her sleepy spouse awake. She complained to him that she was getting calluses on her elbow from poking him in the ribs in a futile attempt to keep him alert. One day while shopping in the grocery store, she saw a small bottle of Limburger cheese. Leah bought it and dropped it in her purse.

The next Sunday morning I had just started the sermon when Wilbur began to nod. When I finished the first point in my three-point sermon,  I could see that I was losing him. As I started the third point, Wilbur began to snore. Quietly, Leah opened her purse, took out the bottle of Limburger cheese and held it under her husband's nose. It worked. Wilbur sat straight up,and in a voice that could be heard all over the church,said, "Leah, will you please keep your feet on your own side of the bed".

I've been spending time at several blogs who are sharing some amazing recipes for DIY (Do It Yourself) recipes for products at home. I'm impressed with how nicely they work. They're also frugal and environmentally friendly. For more ideas,just Google 'homemade cleaners'. The internet is full of ideas.

Don't have any non-stick cooking spray on hand when you need some? Or is there just not money in the budget to buy it? You can make your own non-stick cooking spray at home. You need a clean plastic spray bottle, preferably one with a mist setting as well as spray. Then fill partially with regular cooking oil or olive oil, if you prefer. Simply use the spray bottle whenever you need to use non-stick cooking spray in a recipe. WA-LA!



HOMEMADE DISHWASHER SOAP

1 c. Borax

1 c. washing soda

1/2 c. kosher or table salt

1/2 c. citric acid (double this if you have hard water--citric acid can be found in canning aisle or look for products in dishwasher-soap aisle). Mix everything together and store in a plastic container. Use 1 Tbsp per load. This recipe will clump. To reduce clumping, add a few tablespoons of rice in a cheese cloth and tie it up. The rice will pull out the moisture and keep the detergent from clumping.

HOMEMADE RINSE AID FOR DISHWASHERS

In a small squirt bottle, simply substitute white vinegar-add food coloring so you know when it's nearly gone.Works great!

If you buy the blue rinse aid stuff at the store look at spending $3.75 or more per 30 loads. If you use white vinegar, you’ll be spending about $0.06 per 30 loads. Hello!


HOMEMADE SHAVING CREAM

1 c. conditioner

1 c. shampoo

5 Tb. baby oil

5 Tb. liquid hand cream

Use a large bottle or some other large storage container to store the shave cream. Pour in conditioner first, then shampoo.

Add baby oil; then hand cream. Secure the container and shake. Let mixture sit for about an hour. This should last atleast a month and costs less than $1.00 to make. It's great for shaving your legs.

HOMEMADE FOAMING HAND SOAP

a foaming soap dispenser

water

liquid soap of your choice

a squirt of vegetable glycerine (for extra moisturizing) (optional)

a few drops of a favorite essential oil (optional-citrus flavors are wonderful!)

Fill empty foaming soap dispenser with water, approximately 4/5 full.

Fill remaining space with a liquid soap of your choice (and glycerine and essential oils, if using) being careful not to get too close to the top.

Shake gently to mix and use. Note: you definitely do not want to add the soap first. If you do, the soap will foam up as you are adding the water to fill the container and you will end up with a foaming, half-filled container.

This next concotion is awesome. I discovered it at Grandma Loy's Kitchen blog. I made it twice over the holidays, using half sugar and half Splenda. It worked great. I can't say enough good about it. Some of the dry milk will settle on the top, but it's fine. Just stir before using; it cooks out.

HOMEMADE SWEETENED CONDENSED MILK

4 c. sugar

1 can evaporated milk

1 c. non-fat dry milk

6 T. butter or margarine sliced

Put sugar in a food processor and blend until super fine. Repeat the process with the dry milk. If you do not have a large food processor, place sugar 1 cup at a time, in a blender or mini food processor and blend until super fine. Combine sugar, evaporated milk, dry milk, and butter in a large saucepan. Mix very well. Heat over medium,  watching carefully and stirring often, until butter melts and sugar dissolves. Remove from heat and divide evenly into thirds, about 1 1/4 to 1 1/3 cup each. (Using Splenda produces less, so just divide into 1/3's, but each replaces a can) Refrigerate overnight before using to allow mixture to thicken up. This keep 2 weeks in the refrigerator and can be frozen up to 6 months. It may be a little grainy after thawing, but it smooths out when mixed with other ingredients. Makes the equivalent of 3 cans of purchased sweetened condensed milk. This may be made fat-free by using skim evaporated milk and omitting the butter or margarine.

Choco-Liscious Chocolate Cream Pie (Or Pudding)

M-M-M-M-M!!!!

MOVE OVER SCHEDULED POSTS..

There's a new 'gal' (recipe) in town...on the blog...and the rest of you

are going to have to move aside until this one is posted. 

I just saw this lovely recipe at Sunflower Supper Club, posted by Julie,

who offered to make 28 pies for the son of a friend's wedding reception!!

TWO.HOURS.FROM.HOME!!

Now that's the kind of friend we all want to have, right?

This was an easy recipe - I had Homemade Sweetened Condensed Milk

in the fridge that needed to be used, and headed right to the kitchen as soon as I printed this recipe. (I can cut the sugar amount in half making my own s.c.m.=). 

WARM Chocolate pudding is SUCH comfort food for me...right along

with Cheesey Chicken Chowder or my Mom's Jello Dessert or a 

family favorite Creamy Tacos.

Since we all know that confession is good for the soul, I have to confess...

I ate so much of the pudding while it was still warm, I had to run to the store to get the mini graham cracker pie crusts...cause I love the crunch with the pudding,

to be able to fill 4 little pies, instead of one big one.

The little ones are 'fun' eating anyway. 

Of course, you can just enjoy this as pudding - maybe layered with Cool Whip in a pretty stemmed goblet? 

Your choice...or enjoy it all while it's warm.  

 I can testify to the fact....IT'S FABULOUS!! 

This will definitely be enjoyed in our home again soon...very soon. 

(I may have to double the batch!) And I do believe I'll add a dollop of peanut butter just to see if it will stop me eating it all at once.  ha 

CHOCO-LISCIOUS CHOCOLATE CREAM PIE 

3 Tb. cornstarch

5 Tb. baking cocoa

1-2/3 c. water

1 (14 ozs) can sweetened condensed milk

(or click for my reduced sugar, homemade recipe here)

3 egg yolks, slightly beaten

2 Tb. butter

1 tsp. vanilla extract

1 baked pie crust or graham cracker crust

In medium saucepan, mix cornstarch and cocoa together; add water and stir until smooth. (a whisk works great). Add sweetened condensed milk and egg yolks.  Place over medium heat on stove; cook and stir constantly, until thick. Add butter and vanilla; stir until well blended and smooth. Remove from heat; cool slightly and then pour into pre-baked pie crust or enjoy as pudding. 

Top with whipped cream or make meringue from leftover egg whites. 

Linked to Gooseberry Patch Roundup - Father's Day
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Super Sunday
Full Plate Thursday
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Simple Vanilla Coffee Creamer (3 ingredients)

I love this stuff!

The recipe comes from my dear friend, Mesu Andrews...who is a famous author! She had her 3rd Biblical fiction story released this past March...and this recipe of hers is in my new cookbook....arriving next week! 

(If you don't have time for the chatter, just scroll down for the recipe=) 

Mesu grew up in Indiana - that's where she lived when we met several years ago, but now she lives in WA state.  I was elated when she was able to stop by this summer for a visit, on her way to visit a daughter in this corner of the world. I also got to be with her dear hubby, her mother, whom I adore! and meet her youngest daughter for the first time...along with her grandson Garrison.  Here's a photo of me with Mesu (on the right) and the baby.

All of her books are VERY interesting reads...I have several friends who are just hooked on them and can't wait for the next book to come out!
I highly recommend all of these. Each chapter begins with a passage of scripture, and Mesu builds the details of how things might have happened on the scripture. 

LOVE AMID THE ASHES - Story of Job

 

LOVES'S SACRED SONG - Story of King Solomon 

LOVE IN A BROKEN VESSEL: Story of Hosea & Gomer through Mesu's creative mind

She has plans for 3 more books in the works...an amazing and talented woman! 

Anyway.....

Mesu a big coffee drinker and has me hooked on this too. 

I use it in my iced coffee and hot coffee as well.  

And...I make it using my Homemade Sweetened Condensed Milk...I use xylitol for half the sugar amount (the recipe makes 3 cans-worth) so I can still make yummy desserts for us with less sugar. (The recipe is VERY simple and uncomplicated.)

But of course, feel free to use store purchased s.c.m. if desired. 

This creamer is pretty sweet, so I've been adding more milk than the original recipe calls for. 

                                                                       

If you love vanilla creamer in your coffee (or cocoa?) you're gonna thank me for sharing this. 

SIMPLE VANILLA CREAMER

1 (14 ozs) can sweetened condensed milk (low/fat free is fine)

2 c. milk (I use 1%)

1 Tb. vanilla extract

Mix in a quart jar....keep refrigerated.  Shake the jar before pouring. 

DE-LISH!

Linked to Weekend Potluck

Easy Homemade Caramel Dip

Oh my word - I could eat this til I couldn't walk!

I love chocolate, but I also love caramel.  

I think most everyone looks for a tasty caramel dip this time of year. 

This is a thick caramel that has no problem staying on top of apples when you're dipping into this yummy treat. 

Four simple ingredients - a few minutes, and you are ready to rumba...and will be enjoying some amazing caramel. It really is as simple as 1 - 2 - 3 - 4! 

When I saw this recipe at my good buddy Lark's blog Lark's Country Heart I had no doubt I would be making it soon...and enjoying it too. I was not disappointed in the least. Please stop by and tell her I said hello. She shares amazing creations and feeds a lot of folks, virtually and in real life too.  *-* 

This is great on ice cream too - MMMM good!

EASY HOMEMADE CARAMEL DIP 

1 C. brown Sugar

1 stick Butter

1/2 C. light corn syrup

1 -14 oz. can sweetened condensed milk 
(if you'd like to cut back on the sugar amount, click here for the recipe for my homemade Sweetened condensed milk made with xylitol or splenda...it does have to set overnight)

Place all the ingredients in a medium saucepan, over medium-high heat.  Stir constantly,

until all the butter has melted and the brown sugar has dissolved. 

Boil for 2 minutes.

(I'm sure you could cook this in the microwave, but I have no directions to share...you'll have to do it at your own risk...but I would make sure I keep stirring it about every 30 seconds) 

That's it.  Let it cool to room temp and enjoy with apples or pretzels. 

It sets up more when it's refrigerated, so I just heat it up for about 30 seconds and it's ready to be enjoyed. 

Serve with sliced Fruit, or as a

Delicious as an Ice Cream topping.... Store in refrigerator up to 4 weeks.

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Weekend Potluck