{ chocolate ice cream }

1 can (14 oz) sweetened condensed milk
1/3 cup Hershey's cocoa ( I usually put a little less because I don't like it too rich)
2 cups cream
1 cup milk
1 Tablespoon vanilla extract
1/4 tsp. almond (optional)

- In a med. saucepan cook sweetened condensed milk and cocoa on medium heat for about 10 minutes. Stir constantly. (If it becomes lumpy you can use a strainer)

Remove from heat and add cream, milk, vanilla extract, and almond extract.

Place in tupperware and place in freezer until it is cold and the sides harden up a bit.

Put in your ice cream maker and enjoy!

So good with homemade cones!

CHOCOLATE FUDGE CAKE

2 CUPS FLOUR

2 CUPS SUGAR

1 TEASPOON BAKING SODA

4 TABLESPOONS COCOA

1 CUP WATER

2 CUBES BUTTER (1 CUP)

1/2 CUP BUTTERMILK (OR 1/2 C. MILK W/1 TBLSP VINEGAR ADDED)

3 EGGS

1 TEASPOON VANILLA

FROSTING
6 TABLESPOONS BUTTER

4 TABLESPOONS COCOA

6 TABLESPOONS CANNED EVAPORATED MILK

4-5 CUPS POWDERED SUGAR

1 TEASPOON VANILLA

1 CUP CHOPPED WALNUTS (optional--but they make it really good)

Stir together flour, sugar, and soda in mixer bowl.  Bring water, butter, and cocoa to boil in small saucepan, stirring constantly with whisk.  Pour this mixture over the dry ingredients and stir.  Add buttermilk, eggs, and vanilla.  Beat until well mixed.  Pour into greased (bottom only) 9x13 pan and bake at 350 degress for 30-35 minutes. 

Frosting:  Cook butter, cocoa and milk until boiling.  Pour in mixer bowl and add powdered sugar and vanilla.  Add nuts if desired.  FROST WHILE CAKE IS WARM.  I like to keep any leftovers  in the fridge, covered.

{ RICH LEMON BARS }

{CRUST}

1- 1/2 C. Flour
1/2 C. Powdered Sugar
3/4 C. Margarine or Butter

{TOPPING}
4 Eggs Slightly Beaten
2 C. Granulated Sugar
1 tsp.Baking Powder
1/2 C. Lemon Juice Concentrate
4 T. Flour

{DIRECTIONS}
1. Preheat oven to 350. In medium bowl, combine flour and powdered sugar; cut in butter until crumbly. Press onto the bottom of a lightly greased 13x9 pan; bake 15 minutes.

2. Meanwhile, in large bowl combine eggs, sugar, baking powder, lemon, and remaining flour; mix well. Pour over baked crust; Bake 20- 25 minutes.

3 Sprinkle with additional powdered sugar.

{ POPPYSEED CAKE }

3 C. flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
2-1/2 C sugar
1-1/2 C milk
1 C. oil
1/4 C. poppy seeds
3 eggs
1 1/2 tsp. vanilla
2 tsp. almond extract

{FROSTING}
3/4 C. powdered sugar (I use more to make it more like frosting)
1/4 C orange juice ( I use milk because I like it less tart)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 TBS. melted butter

{DIRECTIONS}
1. Mix dry ingredients together; beat in milk, oil, eggs, poppy seeds, and flavorings. Beat until smooth. Put in greased and floured bundt pan. Bake at 350 for about 1 hour.
2. Blend sugar and other ingredients together for frosting. Pour on top of cake and let drip down.

{ CHICKEN FAJITAS }

2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. salt
1 lb. boneless skinless chicken breasts (unfrozen)
2 tsp. vegetable oil, divided
1 red onion, sliced
3 small peppers ( green, red, and yellow ) sometimes I add green too. I love peppers!
4 flour tortillas
sour cream
salsa

In a bowl, combine garlic, chili powder, cumin, onion powder and salt. Pat mixture onto chicken breasts. In a nonstick skillet, heat 1 tsp. oil over medium heat and cook 1 minute. Add peppers and onion and cook until vegetables are browned (about 5 minutes. Remove and keep warm. Add remaining oil and chicken to skillet. Cook 6 minutes. Turn chicken and continue cooking until cooked through. (about 4 minutes.) Warm the tortillas in the microwave. Slice chicken into strips and assemble fajitas. Serve with sour cream and salsa.

* Sometimes I double the seasoning for the chicken. I usually do 2 large breasts or 3-4 small. You can marinate the chicken and let it thaw in the fridge.

Crock Pot: Tomato-Basil Parmesan Soup

This is SO good and I love that I can make it in the crockpot. It makes about 2 quarts which is a lot.

Crock Pot: Tomato-Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth
1/2 bay leaf

Combine above and cook on low for 5-7 hours (add herbs if using fresh)

1 tsp dried oregano (1 TBS fresh)
1 TBS dried basil (1/4 cup fresh)
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half and half (warmed)
1 tsp salt
1/4 tsp black pepper

About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook for another hour.

Guacamole

3 Ripe Avacados
1-2 Limes juiced
1 T. Cilantro
1/4 Cup Red Onion
1 clove Garlic
Salt and Pepper

All of these amounts can be altered to taste. I usually just eye it.