Easy Homemade Chocolate Ice Cream

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

2/3 cup Smuckers Sundae syrup chocolate flavored syrup

2 cups heavy cream, whipped (Do not use non-dairy whipped topping)

Combine sweetened condensed milk and syrup in large bowl.  Fold in whipped cream.

Pour into 9×5 inch loaf pan.  Freeze six hours or until firm.

Angel Hair Pasta with Tomatoes and Basil

1/2 cup olive oil

6 cups small cherry tomatoes or grape

18 large basil leaves (Julienne) or 1 teaspoon dry

2 tablespoons chopped fresh parsley or 1 tablespoon dry

1/2 teaspoon thyme

1 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound angel hair pasta

1 1/2 cups of parmesan cheese

Bring large pot of water to boil and add 2 tablespoon salt, and put a splash of oil in the pot.

Meanwhile, heat the 1/2 cup oil in a large saute pan.  Add the garlic to the oil and cook over medium heat for 30 seconds.  Add the tomatoes, basil, parsley, thyme and 1/2 teaspoon of salt and pepper.  Add red pepper flakes and reduce the heat to med/low and cook 5 –7 minutes, until the tomatoes begin to soften but don’t break up.  Drain the pasta (reserving some of the pasta water).  Place the pasta in large serving bowl, and add the tomatoes and parmesan and toss well.  Add some of the pasta water if the pasta seems too dry.  Sprinkle on top feta or parmesan cheese.