Cheesy Lasagna Bolognese

   CHEESY LASAGNA BOLOGNESE

yield: About 8 servings

 

prep time: 45 minutes

 

cook time: 1 hour 15 minutes

 

total time: 2 hours 30 minutes

A wonderfully cheesy lasagna made with alternating layers of meat and béchamel sauces.

INGREDIENTS:

For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2½ cups milk
¼ teaspoon ground nutmeg
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste

5 cups your favorite meat sauce
1 pound lasagna noodles (fresh or store-bought)
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided

DIRECTIONS:

1. Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.

2. Meanwhile, preheat oven to 400 degrees F.

3. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9x13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you'll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.

4. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

5. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

6. Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

7. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.

Fluffernutter Milkshake

   FLUFFERNUTTER MILKSHAKE

yield: 1 large milkshake or 2 smaller milkshakes

 

prep time: 5 minutes

 

total time: 5 minutes

A peanut butter and marshmallow milkshake spiked with crushed Nutter Butter cookies and topped with whipped cream.

INGREDIENTS:

2 cups vanilla ice cream (homemade or store-bought)
¼ cup milk
2 tablespoons creamy peanut butter (homemade or store-bought)
2 tablespoons marshmallow creme (homemade or store-bought)
4 Nutter Butter cookies, broken up

DIRECTIONS:

1. Place all ingredients in a blender and puree on medium speed until smooth and creamy. Pour into glasses, top with whipped cream and additional Nutter Butter cookies, if desired. Enjoy immediately!

Double Vanilla Ice Cream Cake

   DOUBLE VANILLA ICE CREAM CAKE

yield: 12 to 16 servings

 

prep time: 12 hours

 

cook time: 20 to 22 minutes

 

total time: 2 days

An ice cream cake with layers of fluffy yellow cake and homemade vanilla bean ice cream, topped with a chocolate fudge frosting.

INGREDIENTS:

For the Cake:
2½ cups cake flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1¾ cups granulated sugar, divided
10 tablespoons unsalted butter, melted and cooled slightly
1 cup buttermilk, at room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 egg yolks, at room temperature
3 egg whites, at room temperature

For the Ice Cream:
1 quart of your favorite vanilla ice cream

For the Fudge Frosting:
2 cups powdered sugar
1 cup evaporated milk
⅔ cup semisweet chocolate chips
½ cup unsalted butter
1 teaspoon vanilla extract

DIRECTIONS:

1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the parchment, then dust the pans with flour, tapping out any excess; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1½ cups of the sugar. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, vegetable oil, vanilla extract, and egg yolks.

3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites at medium-high speed until foamy, about 30 seconds. With the mixer running, gradually add the remaining ¼ cup of sugar; continue to beat until stiff peaks form, about 30 more seconds. Transfer to a bowl and set aside.

4. Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running on low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour should remain), about 15 seconds. Scrape down the sides of the bowl, then beat on medium-low speed until smooth and fully incorporated, 10 to 15 more seconds.

5. Using a rubber spatula, stir one-third of the egg whites into the batter to lighten it. Then, add the remaining egg whites and gently fold them into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans. Lightly tape the pans against the counter 2 or 3 times to pop any air bubbles.

6. Bake until the cake layers begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then loosen the cakes from the sides of the pans with a small knife, then invert onto greased wire racks. Peel off the parchment, turn right-side-up and cool completely, about 1½ hours.

7. Assemble the Ice Cream Cake: Spray a 9x3-inch round cake pan (or springform/cheesecake pan) with nonstick cooking spray. Line the bottom of the pan with a round of parchment. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray where the ends overlap to help them adhere.

8. If the cooled cake has a domed top, trim off the domed portion with a long serrated knife to achieve a level surface. Place one of the cake layers in the bottom of the prepared cake pan for the base of your ice cream cake. (There will likely be some space between the sides of the pan and the cake, so try centering the cake as best you can.)

9. If you are using homemade ice cream, churn the ice cream base according to your machine's instructions and transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer (or if you're using store-bought), allow it to soften in the refrigerator for 20 to 30 minutes, until it's slightly softened and spreadable. Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top.

10. Place the second cake layer over the ice cream, centering it on top. Cover the pan with plastic wrap and put the assembled cake in the freezer and freeze overnight.

11. Make the Fudge Frosting: Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

12. When ready, pour the chocolate topping evenly over the top cake layer, spreading with an offset spatula if necessary. Return to the freezer for at least 2 hours, or until firm.

13. To Serve: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.

14. Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Paczki (Polish Doughnuts)

   PACZKI (POLISH DOUGHNUTS)

yield: About 20 to 24 paczki

prep time: 2 hours

cook time: 20 minutes

total time: 2 hours 30 minutes

Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.

INGREDIENTS:

2 cups whole milk, warmed to 110 degrees F
4½ teaspoons active dry yeast (2 packages)
¾ cup + 1 pinch granulated sugar, divided
5 to 6 cups all-purpose flour, divided
1 egg
4 egg yolks
1 teaspoon vanilla extract
1¼ teaspoons salt
4 tablespoons unsalted butter, melted and cooled
Peanut oil, canola oil or lard, for frying
Fruit preserves, for filling
Powdered and granulated sugars, for coating

DIRECTIONS:

1. Pour warm milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.

2. Add 2 cups of flour to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.

3. In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.

4. Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the melted butter and mix to combine. Gradually add 3 more cups of flour to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of flour, a spoonful at a time, until the dough forms.

5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.

6. Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.

7. Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.

8. Meanwhile, heat oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried.

9. Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

Corn With Cream Cheese

Ingredients:

• 1 (3 ounce) package cream cheese
• 1/4 cup milk
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 (12 ounce) cans whole kernel corn, drained

Directions:

1. Cut cream cheese into small cubes and combine with milk, butter, salt and pepper in a saucepan.
2. Cook over low heat, stirring constantly until cheese melts.
3. Add corn and heat thoroughly.

Quick Spanish Rice

Ingredients:

• 1 (15 ounce) can stewed tomatoes
• 1 1/2 cups chicken stock
• 1 1/4 cups rice
• 1 tablespoon butter or 1 tablespoon margarine
• 2 teaspoons chili powder
• 3/4 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1 teaspoon cumin

Directions:

1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
2. Bring to a boil; reduce heat to low.
3. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
4. Garnish with green onions and/or cheddar cheese.

Arroz Caldo

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 head garlic, minced (about 8-10 big cloves)
• 3 inches fresh ginger, peeled and sliced into thick coin shapes (or microplaned)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1/2-inch dice
• 6 cups chicken broth (1 48-oz package)
• 1 cup rice (I prefer short-grain like Calrose)
• green onion, sliced thin
• garlic, minced, fried golden brown and crispy
• egg, hard-cooked
• fish sauce
• lemon juice (or kalamansi juice, Filipino kumquat)

Directions:

1. Heat a stockpot or dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Season lightly with salt and pepper. (I season lightly especially if it's for a sick person; also, fish sauce will add saltiness later.) Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink.
2. Add the chicken broth and bring to a boil. Add rice, and simmer until rice is soft, about 30-40 minutes. Taste and adjust seasoning.
3. Before serving, remove the ginger coins (or leave it in to surprise people). Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and lemon or kalamansi juice. If desired, thin with a little more chicken stock or water.
4. Notes * This thickens a lot when it cools. Add water or chicken broth when reheating. * My family does not like discovering ginger by biting on it, so I microplane the peeled ginger until it's incognito.

Linguine With Lemony Turkey Patties and Fresh Tomato Sauce

Ingredients:

• Fresh Tomato Sauce and pasta
• 3 lbs nicely ripe tomatoes (preferably fresh garden tomatoes or vine ripened if store bought)
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil
• 1/2 cup coarsely chopped fresh basil leaf
• 2 tablespoons finely chopped garlic
• salt, pepper to taste
• 1 lb linguine
• 1/2 cup freshly grated parmesan cheese
• Lemony Turkey Patties
• 1 cup fine fresh breadcrumb, from firm white bread (Portuguese, French or Italian bread)
• 2/3 cup half-and-half
• 1 lb ground turkey
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper or 3/4 teaspoon black pepper, preferably freshly ground
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon granulated sugar
• 4 teaspoons freshly grated lemon peel (from 1 1/2 lemons)
• 1/4 cup finely chopped parsley
• 3 -4 garlic cloves, minced
• 1/2 cup finely chopped scallion
• 1 -1 1/2 tablespoon olive oil
• 1 tablespoon butter

Directions:

1. Fresh Tomato Sauce:.
2. Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
3. Add the tablespoon of olive oil to a sauté pan over medium high heat. Sauté the garlic for 3 minutes, stirring. (Do not allow it to brown) (You may also add garlic to sauce raw. If you decide to add it raw, you can cut the garlic in half because it will be much stronger in flavor). Add to tomato mixture. Season to taste with salt and pepper.
4. Let mixture sit at room temperature for at least 4 hours. (It can also be made a day ahead of time and kept in refrigerator).
5. When ready to serve, Prepare turkey patties as indicated below.
6. Cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
7. Toss linguine with the tomato sauce and turkey patties. Incorporate parmesan cheese throughout or top each serving with the cheese.
8. Lemony Turkey Patties:.
9. Mix crumbs with half and half in a large bowl. Add all remaining ingredients and mix until well blended (mixture will be very soft).
10. Moisten hands (to make meat mixture easier to handle) and shape into sixteen 1 - 1 ½” circumference patties. Let stand for 15 minutes.
11. Heat olive oil and butter in a large nonstick skillet over medium heat until it bubbles and starts to brown. Add patties and cook until browned and crisp on both sides and no longer pink in centers, about 5 minutes. Place on paper towels to drain. Add to Linguine recipe.
12. This recipe is also great served with only the fresh tomato sauce, but the turkey patties certainly add the “oomph”. Definitely use summer tomatoes as mentioned in "Recipe Description" section. Supermarket vine ripened tomatoes are also decent enough to use.
13. I also use this tomato sauce for making bruschetta. If using it for bruschetta, make sure to drain the juices from the tomatoes as it can make your bread soggy. I also add a bit of fennel seed (cause I like it) and grated parmesan or romano cheese over the top (or combo). Quickly pop the bruschetta's into the oven for a couple of minutes or so until cheese just melts.

Oven Fried Paprika Chicken

Ingredients:

• 3 1/2-4 lbs bone-in chicken pieces (I use thigh and leg quarters)
• 2 1/2-3 tablespoons butter
• 1 cup all-purpose flour
• 2 1/2 teaspoons paprika
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Thoroughly mix flour, paprika, salt and pepper in a shallow dish, set aside. Place wire rack over a sheet pan, set aside.
2. Rinse chicken and gently pat dry.
3. Coat each chicken piece thoroughly in the flour mixture and place on the wire rack/sheet pan, then place in the fridge for 30 minutes.
4. Meanwhile, pre-heat oven to 425*F. Put butter into 9x13x2 baking dish (or a larger 18x12x2 roaster pan, depending on the size of your chicken portions) and place dish in the oven just until the butter melts.
5. Once the butter has melted, tilt the baking dish around to evenly distribute the butter. Place coated chicken pieces SKIN SIDE DOWN directly into the hot, buttered baking dish (do not over-crowd).
6. Bake, un-covered, for 35 minutes UNDISTURBED (it is not burning). Then flip chicken over and bake an additional 15 minutes. Check to be sure no pink remains and juices run clear.
7. Remove chicken pieces to a platter and tent with foil for 5 minutes before serving.
8. Enjoy!

Best Ever Banana Cake With Cream Cheese Frosting

Ingredients:

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• Frosting
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar
• Garnish
• chopped walnuts

Directions:

• Preheat oven to 275°.
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.

Kittencal's Italian Melt-In-Your-Mouth Meatballs

Ingredients:

• 1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
• 1 large egg, slightly beaten
• 1/2 cup grated parmesan cheese
• 1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
• 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
• 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
• 1 teaspoon fresh ground black pepper
• 1/3 cup milk (can use up to 1/2 cup milk)
• 1/2 teaspoon dried oregano (optional, or to taste)
• 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Directions:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Crock-Pot Chicken With Black Beans & Cream Cheese...yum!

Ingredients:

• 4 -5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese

Directions:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

Oatmeal Raisin Cookies

Ingredients:


Whisk together and set aside

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• Cream wet ingredients
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla

Then stir in

• 3 cups oats (not instant)
• 1 1/2 cups raisins

Directions:

• Preheat oven to 350°.
• Whisk dry ingredients; set aside.
• Combine wet ingredients with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible.
• (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
• Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
• Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
• Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
• Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Iced Coffee

Ingredients:

• 6 -8 cups strong coffee
• 1 (14 ounce) can sweetened condensed milk

Directions:

• Combine brewed coffee and sweetened condensed milk in a large pitcher.
• Refrigerate until chilled.
• Serve over ice.
• TIP- Use leftover coffee to make coffee ice cubes with.
• Then you have the chill without getting watered down.

"Whatever Floats Your Boat" Brownies!

Ingredients:

• 1/2 cup butter, melted
• 1/2 cup unsweetened cocoa
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup flour
• 1/4 teaspoon salt

WHATEVER FLOATS YOUR BOAT ADDITIONS

• 1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
• 1 -2 cup raisins
• 1 -2 cup chopped maraschino cherry
• 1 -2 cup chopped nuts
• 1 -2 cup M&M'
• 1 -2 cup Reese's pieces
• 1 -2 cup miniature marshmallow

Directions:

• Preheat oven to 350°F.
• Grease an 8 inch square pan or line with foil.
• In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
• Add sugar and mix well.
• Add eggs one at a time and stir until well combined.
• Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
• Fold in "WHATEVER FLOATS YOUR BOAT"!
• Spread in pan and bake for approximately 25 minutes.
• DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
• Cool completely before cutting into squares.
• For vegetarian omit the marshmallows.
• For double recipe, bake in 9x12 pan and add 5 minutes to baking time.