Easy Sweetened Condensed Milk 3 Ingredient Microwave 3 Minute Fudge

This is one of those recipes that really couldn’t be more simple. You have without a doubt had this simple form of fudge before. It isn’t old fashioned fudge that is an absolute art form, but if you’re in a hurry this recipe feels like equal parts instant gratification and a nostalgic throwback. You can use milk chocolate or dark chocolate chips for this recipe, and likely could use peanut butter chips or white chocolate chips, but we prefer the classic semisweet.

THE RECIPE:

2 cups Semi-Sweet Chocolate Morsels

1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

1 teaspoon vanilla extract

Line an 8x8 baking pan with foil or heavily grease with butter. Combine morsels and sweetened condensed milk in large, microwave-safe dish. Microwave for 1 minute; stir until smooth. Stir in vanilla extract. Spread into prepared baking pan. Refrigerate for 2 hours. Lift from pan. Cut into pieces. Store in refrigerator.

Easy Banana Pudding

This one is an absolute favorite and classic. Super easy to maker and so darn cute in these sweet canning jars. 

Easy Banana Pudding

• 2 5 ounce packages of instant vanilla pudding mix

• 4 cups of very cold milk

• 4 ripe bananas

• 1 box vanilla waffers

• 1 quart heavy whipping cream

• 2 tsp vanilla

• 1/4 powdered sugar

Mix pudding mix and milk as instructed on box. Set aside. Slice bananas. Beat heavy whipping cream, vanilla, and powdered sugar until whipped cream is desired thickness. 

Starting with waffers, cut or break as necessary to fit into jar, create layers. Alternate between the waffers, the pudding, the sliced bananas, and the whipped cream until jars are full. Finish with a a spot of whipped cream and a banana slice tucked into the top. Garnish with fresh mint if desired. 

Use lids of jars for the perfect beach or picnic treat. Keep cold until serving.  

Fresh Strawberry Pie

FRESH STRAWBERRY PIE

BY: RIKKI SNYDER

Warmer weather cannot come soon enough! I found myself sitting here dreaming of days when you can step outside barefoot and feel the grass between your toes.

 One of my favorite things to do when the weather turns warmer is go strawberry picking. I absolutely love strawberries and none of the store bought ones ever seem to taste as good as the ones we pick ourselves. On the way back from the farm they always make our car smell so good and all I can think about is eating them dipped in warm, melted chocolate...my favorite!

There are so many things to do with your fresh strawberries, like making jam or ice cream or fresh smoothies...the possibilities are endless. One of my favorites however, is a nice slice of strawberry pie. 

This is the easiest pie that I have ever made and by far one of the best.  Maybe it's because I love these fresh strawberries so much or maybe it's because of all that incredible whipped cream that I pile on top of my pieces. The vanilla pudding mix whipped with the cream is the best. There's no way I could go back to eating store bought whipped cream after this! Just wait until you try it.

What do you like to make with strawberries?

Strawberry Pie

3 quarts strawberries, hulled and divided

1 1/2 cups sugar

6 Tablespoons cornstarch

2/3 cup water

10-inch deep-dish pie crust, baked

1 cup whipping cream

1 1/2 Tablespoons instant vanilla pudding mix

Optional: A few drops of red food coloring

In a large bowl, mash berries to equal 3 cups; set aside along with remaining whole berries. Combine sugar and cornstarch in a large saucepan. Stir in mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly; heat and stir for 2 minutes. Remove from heat, add food coloring if desired for red color. Pour mixture in a large bowl; chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in remaining whole berries. Pour into prepared pie crust, chill for 2-3 hours. Place cream in a small mixing bowl, use a hand mixer to whip cream and pudding mix until soft peaks form. Spread whipped cream mixture around edge of pie or dollop on individual slices. Serves 8-10. ​