You can make my fudge recipe using the leftover condensed milk. Just substitute the cup of cream and one cup of white sugar for the condensed milk. Rich and Creamy.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
Pinch of salt
Vanilla
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

It will keep for weeks in the refrig.....and is wonderful on toast or corn bread instead of honey or in your coffee.....especially iced coffee.
Oh what I wouldn't give for an excuse to have an open can of condensed milk in my refrigerator!!!!

Chai or Thai iced tea

Pioneer Woman has a recipe for Vietnamese iced coffee that sounds delicious. It uses condensed milk.

Sharon CB got me onto the condensed milk in coffee....particularly good with a glug of brandy too....or rum....add some grated dark chocolate and whipped cream and you have dessert!

You could make up a fractional recipe of home-made sweetened condensed milk...a good option particularly if you keep powdered milk on hand.

Key Lime pie?

You could also cook it to dulce de leche (I have to give you the obligatory KEEP COMPLETELY COVERED IN WATER DURING THE ENTIRE PROCESS!!!) I think you could just use a spoon of the dulce de leche in place of the regular condensed milk that the recipe calls for. Then you'd have the rest for ice cream toppings, eating out of the container with a spoon I MEAN putting on top of cake, etc. The dulce de leche I think can be stored in the freezer and used straight out. It has enough sugar to stay soft.

I vote for Jessica's recommendation - Dulce de Leche.

Since the can is already open, you can make it the recommended "safe" way.

Home Cookin Chapter: Recipes From Thibeault's Table

Dulce De Leche
==============
Preheat oven to 400�F.

Pour one or two cans of sweetened condensed milk into a pie plate.
Cover tightly with foil.

Put plate in larger pan and pour in hot water. (bain marie).

Bake for about 1 1/2 to 2 hours.

Check after first hour and stir.

Milk will become a beautiful dark caramel colour.

Stir until smooth and refrigerate.

I use a stick blender to smooth it out.

Keeps well in the fridge.

I can also recommend Sharon's (Canarybird) Lemon Squares.

These are soooooo goooood!

Home Cookin Chapter: Recipes From Thibeault's Table

LEMON GRAHAM SLICE
==================
SharonCB

1-1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teaspoon (2 mL) baking powder
1/8 teaspoon (0.5 mL) salt
1/2 cup (125 mL) butter or margarine
10 ounces (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teaspoon (5 mL) vanilla
Bottom Layer
Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.
Top Layer
Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350ðF (180ðC) oven for 20 to 25 minutes. Cool and cut into 36 squares.
Source: "Company's Coming" - 150 Delicious Squares

Great recommendations, thanks! It's tough for me to get motivated to make desserts, but I'll keep them in the back of my mind. In the meantime I'll try some of the beverage options.

The shrimp was a disappointment. I used a highly rated recipe from allrecipes.com but aside from the fried shrimp themselves the recipe needs help. Shouldn't be too hard to figure this one out.

Keep trying and when you get it right, please post the recipe and maybe even a pic.

Your wife will love that you are trying...there may even be side benefits!

Nancy

Those lemon squares are really good. When I gave Danny's ex girl friend a cooking lesson, we made those. We left out the vanilla and added the zest from one lemon, though, for more lemon flavor. I want to try them with key limes.

LOL Nancy, maybe I shouldn't have passed out on the sofa last night?

You know, now that I look again I know I made SharonCb's squares a while back. I seem to remember them being really good, super sweet and super lemony.