Sweetened Condensed Milk

You can make this sugar free by using a sugar substitute.



  • 4 1/4 C  milk
  • 1 cup granulated sugar –  brown sugar / honey/agave/ sugar substitute
  • 1 tablespoon butter (Optional – to thicken the milk)
  1. In a heavy-bottomed pot, bring the milk and the sugar to a boil over medium heat.
  2. Reduce the heat to VERY low and simmer very gently for about two hours (yeah, I know..) until the volume is reduced by half. The mixture should be barely simmering and never bubbling at any point. Stir every 15 minutes or so to keep the milk from forming the “skin” on top. I forgot to stir and the milk burnt slightly and turn yellowish instead of remaining white.
  3. After 2 hours, stir in butter.
  4. Remove the pot from heat and let the milk cool. The mixture will thicken further after it has cooled.

Coffee Creamers



We LOVE creamers in our coffee !!

Here is the base recipe….

  • 14oz sweetened condensed milk ( homemade recipe here)
  • 1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference)

Mix the ingredients together well.

Now to add the flavor of your choice…..

French Vanilla Creamer

  • 2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

  • 2 teaspoons vanilla bean paste


  • 2-3 tablespoons chocolate syrup
  • (1 tsp vanilla extract, optional)

Chocolate Almond

  • 1 tablespoon cocoa powder 
  • 1 teaspoon almond extract


  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Vanilla Caramel

  • 2 tablespoons  caramel ice cream topping
  • 2 teaspoons vanilla extract

Chocolate Raspberry

  • 2 teaspoons cocoa powder
  • 2 tablespoons raspberry syrup

Irish Cream

  • 2 tablespoons chocolate syrup
  • 1 teaspoon instant coffee
  • 1-2 teaspoons vanilla extract
  • 1 teaspoon almond extract


  • 2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)

  • 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
  • 2 tablespoons chocolate syrup
  • 2 tablespoons caramel ice cream topping

Peppermint Patty

  • 2 tablespoons chocolate syrup
  • 1 teaspoon peppermint extract

Cinnamon Vanilla

  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract

Pumpkin Spice

  • 3 tablespoons pureed pumpkin
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons maple syrup (optional, we don’t use it)
  • 1 teaspoon vanilla extract

Honey Vanilla

  • 1/4 cup honey
  • 2 teaspoons vanilla extract

Almond Joy

  • 1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
  • 1 teaspoon almond extract
  • 2 tablespoons chocolate syrup

Sweet Cream

  • Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
  • 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
  • 1 teaspoon almond extract

Chocolate Orange

  • 2 tablespoons chocolate syrup
  • 1-2 teaspoons orange extract


  • 2 teaspoons hazelnut extract

Chocolate Hazelnut

  • 2 tablespoons chocolate syrup
  • 2 teaspoons hazelnut extract

Cinnamon Cake

  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract

Salted Caramel

  • 2-3 tablespoons caramel ice cream topping
  • 1/2 teaspoon salt


  • replace milk in base recipe with equal amount of heavy cream
  • 1 teaspoons vanilla extract
  • 2 teaspoons rum extract
  • 1 teaspoon ground nutmeg

Toasted Almond

  • 2 teaspoons almond extract


Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

Coffee Concentrate ( for iced coffee)

This recipe is from an original post by Ree Drummond ( The Pioneer Woman)



  • 1 pound Ground Coffee (good, Rich Roast)
  • 8 quarts Cold Water
  • Half-and-half (healthy Splash Per Serving)
  • Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
  • Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups…adapt To Your Liking!

Preparation Instructions

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.

Place coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

For 20+ creamer recipes, go here!

Squash Casserole

squash casserole

  • 1 lb yellow squash, sliced thin
  • 2 eggs well beaten
  • 1 c. grated cheese, halved
  • 1 medium onion, grated
  • 1 TBSP sugar
  • 1 tsp sage
  • 1/ tsp salt
  • 1/8 tsp pepper


Stem or saute squash until tender. Drain and combine with other ingredients, reserving 1/2 c cheese. Pour into greased baking dish.

Sprinkle with remaining cheese on top.

Bake at 400 degrees for 25 minutes.


Sweet and Saltines ( aka Jeezus Crackers)

This amazingly yummy and addictive treat got it’s name when one of our children ate one the first time we made them. The exclamation was filled with heavenly delight as she exclaimed ” Jeez’us these are good !”



  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)


Preheat the oven to 425 degrees F.


Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes. Remove from the heat and pour over the crackers, covering them evenly.


Put the jelly-roll pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.


Transfer the pan to the freezer for about an hour, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Chocolate Éclair Cake


This family favorite was our Alex’s requested birthday “cake” for 4 years running. It came from Kris’s dear friend Debbie Francuz

2 boxes instant French Vanilla pudding

3 cups milk

8 oz cool whip

1 large box graham crackers

1 can ready to spread milk chocolate frosting

Whisk milk and pudding packages together until smooth.  Fold in cool whip.  Line a 9×13 pan with graham crackers.  Spread 1/3 pudding mixure over crackers and repeat two more times ending with a layer of graham crackers on top.  Melt frosting in microwave (remove foil top!) for about 1 minute stirring after 30 seconds.  Pour over top layer of graham crackers.  Refrigerate overnight.

Malibu Rum Cake



  • Nonstick vegetable cooking spray, PAM®
  • 1 package (18.25-ounce) classic yellow cake mix, Duncan Hines Moist Deluxe®
  • 1 cup Malibu® Rum
  • 1/2 cup vegetable oil, Wesson®
  • 1 package (3.4-ounce) vanilla instant pudding and pie filling mix, Jell-O®
  • 4 eggs


  • 1 cup (packed) golden brown sugar, C&H®
  • 1/4 cup water
  • 1 stick butter, Land O’Lakes®
  • 1/4 cup Malibu® Rum

Cake Preparation:

  • Position rack in center of oven and preheat to 325 degrees. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
  • Using an electric mixer, beat all ingredients in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.

Rum Glaze Preparation:

  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
  • Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes.
  • Remove saucepan from heat and whisk in rum. Cool glaze completely.
  • Drizzle glaze evenly over cooled cake and serve.

Storage and Leftovers:

Cover tightly and store rum cake at room temperature for up to 3 days.

Cover tightly and store rum glaze in refrigerator for up to3 days. Best served at room temperature.