Citrus Pie

Citrus Pie
CRUST
5 oz animal crackers
3 T sugar
pinch of salt
4 T butter, melted
FILLING
1- 14 oz can sweetened condensed milk
6 T thawed orange juice concentrate
4 egg yolks
2 t grated lemon zest + 6 T juice (2 lemons)
1 t grated orange zest
pinch of salt
WHIPPED CREAM
3/4 c heavy whipping cream, chilled
2 T sugar
1/2 t grated orange zest

1. Preheat oven to 325*.
2. Process crackers, sugar, and salt in a food processor until finely ground; add butter and pulse until combined.
3. Press crust into a 9" pie plate. Bake until fragrant and beginning to brown, about 12-14 minutes. Cool completely.
4. Whisk milk, concentrate, yolks, zests, juice, and salt until combined; pour into cooled crust.
5. Bake until center is slightly firm, about 15-17 minutes. Cool completely and then refrigerate until fully chilled, about 3 hours, or up to 24 hours.
6. Whip cream, sugar, and zest until stiff peaks form.
Serve chilled, with whipped cream.

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake
1 graham cracker crust
1 block cream cheese, softened
1- 14 oz can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1- 21 oz can cherry pie filling (or any fruit pie filling)

1. In a medium bowl, whip together cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2. Pour into crust and chill for at least 2 hours. Top with pie filling.
Keep refrigerated.

Holy Hannah! Bars

Holy Hannah! Bars
1/2 c butter, melted
1 sleeve graham crackers, crumbed
1 c chocolate chips
1 c peanut butter chips
1 c Reese's minis, chopped
1 c toffee bits
1-2 c shredded coconut (optional)
1- 14 oz can sweetened condensed milk

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Combine butter and graham crackers; press into bottom of pan.
3. Sprinkle chips, Reese's, toffee, and coconut over graham cracker crust; pour milk evenly over pan.
4. Bake for 25-30 minutes.

S'mores Bars

S'mores Bars
1 sleeve graham cracker sheets, crushed
6 T melted butter + 1/2 c softened butter
2 T + 3/4 c sugar
1 egg
1 t vanilla 
1 1/4 c flour
1/4 t salt
1/4 t baking powder
1- 14 oz can sweetened condensed milk
1 c chocolate chips
1 1/2 c mini marshmallows

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, combine graham crackers, 6 T melted butter, and 2 T sugar; press into the bottom of the pan.
3. Beat remaining 1/2 cup butter and 3/4 cup sugar in a medium bowl until creamy; add egg and vanilla until just combined. Add flour, salt, and baking powder.
4. Very carefully spread the cookie dough over the graham cracker crust*.
5. Sprinkle chocolate chips and marshmallows over cookie dough and then pour milk over everything.

6. Bake for 20-25 minutes, until edges are golden brown. Let cool before cutting.

*Try flattening it in your hand before laying it on the graham crackers.

Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate
2 c chocolate chips*
6 c milk**
1 1/2 c heavy whipping cream, half & half, or a combination of both
1 t vanilla
1- 14 oz can sweetened condensed milk

1. Combine all ingredients in a slow cooker and cook on low for 2 hours, stirring once or twice.
*Use dark, white, milk, semisweet, or a combination, depending on your taste.
**Use whole milk for a creamier texture.
Makes about 10 servings.