Caramel Popcorn

FB Source: Julie Morgan

Ingredients:
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15 ounce can sweetened condensed milk
1/2 teaspoon vanilla
5 quarts popped corn

Directions:

1. In saucepan, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. 
2. Stir in condensed milk; simmer, stirring constantly, till mixture comes to soft ball stage (about 234 to 238 degrees). 
3. Take off the heat and stir in vanilla. 
4. Pour over popped corn and stir to coat. 
5. You can then form it into balls or just leave it. I pour mine out onto sheet pans.

This is a gooey caramel popcorn, not a crunchy one. I have never done one that you put in the oven. And I never use a candy thermometer so it may turn out less gooey if it were the right temp. 

Egg Nog

FB Source: Julie Morgan

Ingredients:
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt

Directions:

1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
2. Beat the whipping cream until soft peaks form.
3. Fold in to egg and milk mixture and sprinkle with nutmeg. 
4. Serve chilled. 

Option: Top with whip cream. Enjoy!

Original recipe makes 8 to 12 servings

5-Minute Fudge

ORIGINAL Source: Nourishing Minimalism

Ingredients:
2 cups semi-sweet chocolate chips
2/3 cups sweetened condensed milk (Click here for recipe)
1 teaspoon vanilla
1 cup chopped nuts

Directions:

1. Cover a cookie sheet or 9"x13" pan with parchment paper.
2. Mix chocolate and sweetened condensed milk in a sauce pan over medium heat, stirring until melted. 
3. Remove from heat, stir in vanilla and nuts, mixing thoroughly. 
4. Pour onto parchment paper and spread into a rectangle, about 1/2 inch deep.
5. Allow to cool in refrigerator for 30 minutes. Place parchment paper and fudge on cutting board and cut into 1 inch squares.

Makes about 45 pieces.

Paula Deen's "Not Yo' Mama's Banana Pudding"

FB Source: OMG I Gotta Try That

ORIGINAL Source: Food Network

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
2. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. 
7. Refrigerate until ready to serve!

Homemade Soft Caramels

FB Source: The Good Life

Ingredients:
1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb (2 cups)** butter

Directions:

1. Combine corn syrup, brown sugar, milk and butter in a saucepan. 
2. Bring to a boil over medium heat. 
3. Cook for 20 Minutes* stirring constantly. 
4. Pour into buttered oblong pan.
5. Cut into squares when cool.

*Deb's note......cooking this for 20 as mommy's world states make them very hard.....they taste just like Werther's Originals...for a soft caramel (like I wanted) I recommend using a candy thermometer and getting to the soft ball stage..around 230 degrees

recipe by mommy's world

**Stacie says: The last ingredient calls for '1/2 lb (2 cups) butter'. Please correct me if I'm wrong, but these two measurements cannot co-exist.

1/2 pound of butter = 1 cup of butter = 2 sticks of butter.

I have never tried this recipe, (and I tried finding it online, but wasn't successful) so I'm not sure which measurement to use for the butter. If you try this one way or the other, please let me know how it turned out, and which measurement you used. :)

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!! 

Holy Cow Cake

Now You're Cook'in

Ingredients:
Chocolate Cake Mix (your preference), baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip

Directions:

1. Prepare and bake cake as directed on package.
2. Meanwhile, blend caramel and sweetened condensed milk.
3. After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
4. Pour caramel mixture over cake.
5. Crush candy bars and sprinkle half of them over the warm cake. Chill.
6. Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
7. Sprinkle with remaining candy.

No-Bake Pumpkin Cheesecake

Tanisha Durden

Ingredients:

Crust:

1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

Filling:
8-ounce package cream cheese, softened to room temperature
15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1-ounce package cheesecake-flavored instant pudding mix
14-ounce can sweetened condensed milk
12-ounce container frozen whipped topping, plus extra for garnish if desired

Directions:

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
2. Add the melted butter, sugar and brown sugar and pulse until combined.
3. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
5. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6. Add the sweetened condensed milk and mix again until well combined.
7. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of whipped topping until well combined.
8. Allow the mixture to sit in the refrigerator for about an hour to firm up.
9. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
10. Garnish with additional whipped topping if desired.

Frozen Peanut Butter Cheesecake

FB Source: Rachael Lynn LaPlant-Avon Rep

Ingredients:
6 Tbsp butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 tsp vanilla
2 Tbsp lemon juice
1 cup frozen whipped topping, thawed
2 Tbsp hot fudge sauce
2 Tbsp creamy peanut butter

Directions:

1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4. Add vanilla and lemon juice and mix until combined.
5. Gently fold in the whipped topping. Pour filling into the prepared crust.
6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars

Easiest Fudge in the World

Geri Meehan-LynnRecipes and More

Ingredients:
14 oz can Eagle brand condensed milk
1 1/2 bags of chocolate chips (11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts (optional)


Directions:

1. Toss all ingredients in to a microwave-safe bowl.
2. Melt in the microwave until creamy.
3. Pour into an 8x8 baking dish.
4. Cool for 2 hours.
5. Cut and serve.

Easiest fudge recipe in the world, can't mess it up if you tried. 

Brown Sugar Caramel Pound Cake

Darrius SirYardie Oliver

Ingredients:
Pound Cake

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Caramel Drizzle:
14 oz can sweetened condensed milk
1 cup brown sugar
2 Tbsp butter
½ tsp vanilla extract

Directions:
Pound Cake

1. Preheat oven to 325 and spray a 12 cup Bundt pan with cooking spray with flour.
2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.
3. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans.
4. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. 
5. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Caramel Drizzle:

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
2. Remove from heat; whisk in butter and vanilla.
3. Let cool for 5 minutes before using. 

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Pumpkin Better Than Almost Anything Cake

Jennifer Severa

Ingredients:
1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk
8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce

Instructions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8. Refrigerate for 3-4 hours, or overnight.

Stacie says: "I changed the title to make it a little more 'friendly' for families, friends, search engines, and the like. Some people call these cakes 'Better Than S*x' cakes. However, I prefer the title listed above. :)"

Also, in the CHOCOLATE version of this cake, after you spread the Sweetened Condensed Milk over the cake, you follow with the Caramel or Hot Fudge sauce, let THAT sit in the fridge for an hour or two, and THEN you add the Cool Whip.

White Chocolate Fudge with Reese's Peanut Butter Cups

Kristy Bird

Ingredients:
22 Reese's Peanut Butter Cups
3 cups of white chocolate chips
1-14 oz can of sweetened condensed milk

Directions:

1. Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.
2. Arrange your Peanut Butter Cups on the bottom (16 total)
3. In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.
4. Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.
5. Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.
6. Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. (We've actually just stored our fudge in the fridge to keep it longer since it made so much!)
7. Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you.

Christmas Eve Creamy Slow Cooker Hot Chocolate

Wrapping Mom

I see a new tradition starting this year.

Christmas Eve Creamy Crockpot Hot Chocolate - 

1.5 cups heavy cream, 
1 can of sweetened condensed milk (14oz), 
2 cups milk chocolate chips, 
6 cups of milk, 
1 tsp vanilla extract.

Yummy Hot Fudge Sauce

YUMMY HOT FUDGE SAUCE

1 can of Condensed Milk

(like Eagle Brand) - Do not use evaporated Milk

1 stick of Butter

1 tsp. Vanilla

1 cup of Milk or Semi chocolate Chips.

Mix all ingredients together in saucepan over low heat, until melted and well blended.

Store remaining Hot Fudge in jar with lid, or well sealed container.

You can keep this in your fridge for many days.  Simply warm when ready to use.

Source: http://www.getoffyourbuttandbake.com/2010/02/hot-fudge-oreo-cupcakes.html

No-Churn Vanilla Ice Cream

Kathy Riley

Ingredients:
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 tablespoons bourbon (optional)
2 cups cold heavy cream

Directions:

1. In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired.
2. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
3. With a rubber spatula, gently fold whipped cream into condensed milk mixture.
4. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

It'll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream. The best part? You don't need one of those silly ice cream machines! Now that's magic, if you ask us.

Cook's Note: Freeze, covered, up to 1 week.

Toffee Chocolate Bars

Susan Harder

Toffee Chocolate Bars

Base:
3/4 c margarine,softened
3/4 c packed brown sugar
1 1/2 c flour

Filling/Topping:
10 oz tin sweetened condensed milk
2 tbsp margarine
1 3/4 cups milk chocolate chips
1 1/3 c toffee bits

Base:
Cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

Filling:
Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Block Party?? I would like to bring dessert...

A Slice of Heaven Cake

James Jarrell

Ingredients:
1 package devil's food chocolate cake or german choc. cake mix
14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
Directions:

1. Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes.
2. Using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm.
3. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel (or hot fudge or butterscotch topping) over the cake.
4. Let cake cool completely (you may refrigerate it to cool faster just cover well).
5. Top cake with cool whip, decorate with candy & drizzle with caramel!!

Stacie says: This is also known as "Better Than Anything" or "Better Than S*X" cake. And you can use Hot Fudge or Butterscotch topping instead of the Caramel. :)

Soda Pop Ice Cream

** Everything Holiday **

Soda Pop Ice Cream

You basically just choose your favorite soda (2 liters), add a 14 oz. can of sweetened condensed milk (could be fat free), throw it in an ice cream maker, turn it on and 30 minutes later you have a creamy blend of deliciousness. The variations are endless, like Sunkist for a dreamsickle taste or Rootbeer float.

Homemade Caramel

Friends On A Budget

Been doing this for years! My mother taught it to me! 
Unopened can of [sweetened] condensed milk [like Eagle Brand - do NOT use "evaporated milk" - you will not get the same result]
 + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this!