Iced coffees are one of those things that we can’t resist in the summer. They’re usually on the pricey side at most coffee shops, and sometimes they don’t taste that great, either. Making your own iced coffee is simple, and you’re in control of the recipe! Add in condensed milk, whole milk, or half-and-half for extra flavor! You can also add some whipped cream on top if you’re feeling adventurous! Read on for the recipe!

Perfect Home-Made Iced Coffee

The best iced coffee you’ve ever tasted! Try it with half-and-half and top with whipped cream!

Ingredients

• 1 pound ground coffee
• 8 gallons of water
• sugar
• condensed milk, half-and-half, 2% milk, or soy milk
• whipped cream (optional)

Instructions

1. In a large container, combine coffee and water. Mix well and cover. Allow to steep for at least 8 hours.
2. When the time has passed, strain the liquid through a doubled cheesecloth in a separate container. Refrigerate until chilled. This amount of coffee can stay in the fridge for up to 3 weeks if kept tightly covered.
3. When ready to serve, fill a glass with ice and fill halfway with coffee. Add sugar and the creamer of your choice and top with whipped cream.

Photos: The Pioneer Woman, How Sweet Eats, Audi Rose.

Nutella is the most popular chocolate-hazelnut spread on the planet, and everyone loves it! It goes great on pancakes and waffles, and in cakes, too! This ice cream also pairs beautifully with waffles and pancakes! Here’s the super easy recipe for Nutella ice cream that you can make without needing an ice cream churner!

Sweet and Delicious Home-Made Nutella Ice Cream

Easy to make without an ice cream churner, this ice cream goes great on waffles and pancakes.

Ingredients

• 1 1/2 cups whipping cream
• 1/2 cup condensed milk
• 1 cup Nutella
• 1/2 cup white chocolate chips

Instructions

1. Add whipping cream and condensed milk into a large bowl. Using an electric mixer, mix the ingredients until it has thickened and forms soft ‘peaks’ when lifted slightly with the mixer.
2. Add Nutella and mix on low speed until well combined.
3. Stir in chocolate chips.
4. Pour the mixture into a large container and freeze for 4-5 hours.

Photos: Sweet as Honey, Blissfully Bossy, The Sweets Life.

The Tim Horton’s bread bowl may be back, which is great news for us! We can’t get enough of the bread bowl, and we’re impatiently waiting for it to come back! If you’re impatient like us, there is a way to make your own! For this bread bowl, a thick, hearty soup works best. We especially love thick chicken noodle or potato soup! We used white flour in this recipe, but you can substitute it for dark for a healthy alternative. You don’t just have to put soup in these! How about cracking an egg inside mini bread bowls and baking it? You can also fill it up with some tasty mac and cheese! The possibilities are endless!

Tim Horton’s Home-Made Italian-Style Bread Bowl

A thick, hearty soup goes best with these bread bowls! Try beef stew or potato soup! These bread bowls can be frozen for up to a month.

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F)
• 2 tsp salt
• 2 tbsp vegetable oil
• 7 cups flour
• 1 tbsp cornmeal
• 1 egg white
• 1 tbsp water

Instructions

1. In a large bowl, dissolve the yeast in warm water. Leave it to sit about 10 minutes until creamy.
2. Add the salt, oil, and 4 cups of flour to the yeast and beat well. Stir in the remaining flour, about a 1/2 at a time, and beat well with an electric mixer after each addition.
3. Turn out the dough onto a lightly floured surface and knead it until it’s smooth.
4. Lightly oil a large bowl and place the dough in the bowl. Turn the dough around to coat with oil. Cover with a damp cloth and leave it to rise in a warm spot until it has doubled in size. (About 40 minutes.)
5. When the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a 4 inch round loaf. Place the loaves on slightly greased baking sheets that are sprinkled with cornmeal. Cover the loaves and let them rise again in a warm spot until they’ve doubled in size. (About 30-40 minutes.)
6. Preheat your oven to 400 F.
7. In a bowl, beat together the egg white and 1 tbsp of water, and lightly brush the loaves with half of the egg wash.
8. Bake for 15 minutes, then brush with the remaining egg wash. Bake for an additional 10-15 minutes until golden. Cool on a wire rack.
9. To make the bowls, cut a 1/2 inch thick slice from the top of each loaf and scoop out centers. You should be left with 3/4 inch thick shells.
10. Fill the bread bowls with hot soup and serve immediately.

Photos: The Poch Times, Pillsbury, That Was Vegan.

Who needs store-bought salad dressing when home-made is way better? Here are 4 salad dressing recipes that you need to know by heart! Use them as dressing, or as a dip. Our home-made Italian dressing can even be used to marinade fish or chicken! Making your own home-made salad dressings are super simple and quick to make, even if you are short on time.

Easy Ranch Dressing

This dressing is best when made fresh, but it can sit for up to 3 days in the fridge. This recipe makes enough to dress 1 salad.

Ingredients

• 2 tbsp buttermilk
• 1 tbsp mayonnaise
• salt and pepper
• 1/2 tsp rice vinegar (optional)
• 1/4 tsp garlic powder (optional)
• 1-3 tsp finely chopped fresh chives, mint, or parsley (optional)

Instructions

1. Whisk together buttermilk and mayonnaise. Season with salt and pepper.
2. If you like, whisk in rice vinegar, garlic powder, and herbs.
3. Store in the fridge in an airtight container for up to 3 days.

Blue Cheese Dressing

This dressing is perfect as a dip, or drizzling over iceberg lettuce topped with bacon bits. This recipe makes about 1 1/2 cups of dressing, and can be stored in the fridge for up to 1 week.

Ingredients

• 1 cup blue cheese, crumbled
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• salt and pepper

Instructions

1. In a bowl, use a fork to mash mash the cheese and sour cream together until a chunky paste is formed.
2. Mix in buttermilk, mayonnaise, and lemon juice. Taste and season with salt and pepper

Balsamic Vinaigrette

This balsamic vinaigrette is a salad staple that every cook should know. Really simple, this barely even needs a recipe. With only 4 simple ingredients, this dressing is simple to make but big on flavor. Makes about 1 cup of dressing. This dressing will keep on the counter for several weeks, but refrigerate if you add any fresh ingredients

Ingredients

• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• salt and pepper
• Extras: mustard, shallots, garlic, fresh/dried herbs, honey or brown sugar.

Instructions

1. Mix olive oil and balsamic vinegar in a jar or other air-tight container.
2. Add a big pinch of salt and a little bit of black pepper to taste. Screw on lid and shake well.
3. Taste and adjust seasonings if needed.

Italian Salad Dressing

Red and white wine vinegar add plenty of punch to this salad dressing. The mustard adds the perfect tanginess and also thickens the dressing, while the honey helps balance all the ingredients. This dressing is not only for salads, but can be used as a marinade for fish and chicken, too. You can also use it as a veggie dip. This recipe makes 1 1/2 cups of dressing, and can be stored in the fridge for several weeks.

Ingredients

• 1 cup canola oil
• 1/4 cup white wine vinegar
• 2 tbsp red wine vinegar
• 1 garlic clove, pressed
• 2 tbsp finely chopped shallots
• 2 tbsp finely chopped red bell pepper
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt (add more to taste)
• 1/4 tsp dried oregano
• 1/4 tsp dried marjoram
• 1 pinch red pepper flakes
• black pepper to taste

Instructions

1. Combine all the ingredients in an air-tight jar or container.
2. Shake well until the mixture is well-combined and until it has thickened.
3. Taste and adjust seasonings if needed.

Photos: The Kitchn.

Everyone can remember the delicious taste of their grandma’s apple pie. Juicy apples, cinnamon, and a perfect crust are what makes up the perfect apple pie. Try serving it with vanilla ice cream for a classic dessert. If you want to know how to make this scrumptious pie, read on for the recipe!

Grandma’s Old-Fashioned Apple Pie

A delicious old-fashioned apple pie just like grandma used to make! We guarantee you won’t be disappointed!

Ingredients for the crust

• 2 1/2 cups all purpose-flour
• 1 tsp salt
• 2 sticks unsalted butter, cut into 1/2 inch dice and chilled
• 1/4 cup ice water

Ingredients for the filling

• 3 pounds apples, peeled, cored, and cut into 1/4 inch thick slices
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• pinch of salt
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter cut into small dice
• 1 egg, beaten
• 2 tbsp turbinado sugar for sprinkling

Instructions

1. Using a food processor, combine flour and salt. Add in the butter and mix until the mixture resembles a coarse meal. Add in the ice water and mix until just combined. Turn dough out onto a flat surface and pat into 2 disks. Wrap them in plastic wrap and refrigerate for 30 minutes.
2. Preheat your oven to 425°. Roll out 1 disk of dough into a 12 inch circle that’s 1/4 inch thick. Place the dough into a 10 inch deep-dish glass pie plate. Roll out the second disk of dough to a 12 inch round circle. Transfer the dough to a wax paper lined baking sheet and refrigerate.
3. In a bowl, combine apples, sugar, flour, cinnamon, nutmeg, and salt. Add in lemon juice and toss until everything is well coated. Leave it to rest for about 10 minutes to let the sugar dissolve slightly.
4. Add the apples and juices into the pie plate and dot with butter. Cover with the top crust and press edges together. Trim any overhanging dough to 1 inch and pinch to seal. Then, fold the dough rim under itself and crimp decoratively if you like.
5. Brush pie with the beaten egg and sprinkle with the turbinado sugar.
6. Cut 3 small gashes in the top of the pie so the steam can vent.
7. Bake the pie for 30 minutes. After the 30 minutes are up, lower the oven temperature to 365° and bake for 45 to 50 minutes more until you see the fruit juices bubbling through the steam vents and the pie crust is golden. If the pie is getting too dark too quickly, cover with foil loosely during baking.
8. When the pie is finished, cool for 2 hours before serving.
9. The cooled pie can be stored in the fridge for up to 2 days. Warm it up before serving for best results.

Photos: Hannah Grimes Marketplace, Sugar Duchess.

These raspberry ice cream sandwiches are great for summer parties! They lack the preservatives found in the store-bought variety, and they’re healthier, too! Try mixing it up by using blueberries, strawberries, or cherries! Graham crackers were used in this recipe, but how about home-made chocolate chip cookies? Whichever way you choose to make them, these ice cream sandwiches are sure to be loved by everyone, and gobbled up in minutes! This recipe calls for only a handful of ingredients and is super easy to put together. Raspberries, Greek yogurt, whipped topping and graham crackers make up this tasty frozen treat. Read on for the recipe!

Mouthwatering Raspberry Ice Cream Sandwiches

Raspberry Greek frozen yogurt ice cream sandwiches with delicious Graham crackers. Try substituting the raspberries with blueberries or strawberries and the crackers with home-made chocolate chip cookies for a new twist on this recipe.

Ingredients

• 1 1/2 cups Greek yogurt
• 1 cup raspberries, pureed in blender
• 1 1/2 cups whipped topping
• 7 graham crackers

Instructions

1. In a bowl, mix together yogurt, puree, and whipped topping together until smooth.
2. Line a 9 inch square pan with foil, leaving extra to hang over the edges.
3. Line 3 Graham crackers on the bottom of the pan. Taking another Graham cracker, break it in half length-wise. Line it up next to the other crackers, where you will now have 3 and a half crackers on the bottom of the pan.
4. Pour yogurt mixture on top of the Graham crackers and spread evenly. Top with 3 and a half more Graham crackers.
5. Cover and place in the freezer for a few hours until the sandwiches are frozen.
6. Slice the bars in half, creating 6 squares and 2 rectangle ice cream sandwiches.
7. To store the sandwiches, place them in an air-tight container.

Photos: Sweet Treats and More and Indulgy.

Lemonade is our go-to drink for summertime. It’s refreshing and extremely good for you, too! There’s no need to buy store bought lemonade loaded with sugar and preservatives. You can make your own homemade lemonade using freshly squeezed lemons right in your own kitchen! Here’s one of our favorite classic recipes to make this cooling drink yourself:

The Best Lemonade

This will definitely be the best lemonade you have ever tasted!

Ingredients

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Instructions

1. In a saucepan, combine sugar and 1 cup of water.
2. Bring to a boil and stir until the sugar is dissolved.
3. Allow it to cool until it is at room temperature, then refrigerate until chilled.
4. Squeeze lemons for juice and remove seeds, but leave the pulp.
5. In a pitcher, stir together the chilled syrup, lemon juice, and the remaining 7 cups of water.

Photos: Seevanessacraft, Static Parade