Creamy Chocolate Fudge

48 Servings

Ingredients:

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Method:

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)

Recipe: Serves 4

Ingredients:

• 150 g evaporated milk, chilled
• Condensed milk chantilly (recipe follows)

Mango Puree:

• 500 g mango flesh from 4 mangoes, diced
• 80 ml water

Italian Meringue:

• 55 ml water
• 110 g sugar
• 2 egg whites

Sweetened Condensed Milk Chantilly:

• 250 ml thickened cream
• 2 tbsp sweetened condensed milk

Method:

1. To make mango puree: Boil the diced mango and water with high heat for 10 minutes until the mixture thickened and resemble jam like texture.
2. Use a blender to puree it until smooth. Push it through a fine sieve to get rid of the fibre. Set aside to cool.
3. To make italian meringue: Add water and sugar in a saucepan, gently heat and stir until sugar is dissolved. Turn up the heat and continue boiling until it reaches hard ball stage (128C).
4. Beat egg white with electric mixer until foamy. Set the electric mixer on slow setting, pour in the boiling sugar syrup in a slow and steady stream. Continue the beating until the mixture reaches room temperature. It will look shiny and smooth.
5. To make sweetened condensed milk chantilly: Beat cream and condensed milk together with an electric mixer until soft peaks form.
6. To make mango mousse: Whip the chilled evaporated milk until foamy. Mix 100 g of Italian meringue with mango puree. Fold in whipped evaporated milk.
7. Divide the mousse in 4 dessert glasses. Chill in the fridge until set.
8. Serve with sweetened condensed milk chantilly.

Cold & Creamy Banana Pudding

Ingredients:

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 1 1/2 cups cold water
• 1 (3.5 ounce) package instant pudding and pie filling
• 2 cups (1 pint) whipped cream, whipped*
• 36 vanilla wafers
• 3 medium bananas, sliced and dipped in lemon juice

Method:

1. In a medium bowl, combine sweetened condensed milk and water.
2. Add pudding mix and beat until well blended.
3. Chill 5 minutes in refrigerator.
4. Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
5. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
6. Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
7. Garnish as desired.
8. Chill thoroughly. Refrigerate any leftovers.

You can also layer in individual serving dishes.

Duncan Hines Recipe: Creamy Eggnog Sqaures

Hands-On Time: 15 minutes / Total Time: 2 hours and 15 minutes / Servings: Makes 12 to 16 servings

Recipe Description: Enjoy the taste of these Creamy Eggnog Squares. The three-layer Duncan Hines Swiss Chocolate Cake is creamy, and it’s spicy thanks to the nutmeg and rum extract.

Ingredients:

Crust:

• 1 pkg Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
• 1/2 cup (1 stick) butter or margarine, melted
• 1/2 cup chopped pecans

Filling:

• 1 (8 oz) pkg cream cheese
• 1 cup granulated sugar

Topping:

• 1 (12 oz) container frozen non-dairy whipped topping
• 2 (3.4 oz) pkgs French vanilla instant pudding and pie filling
• 3 cups cold milk
• 1/4 tsp rum extract
• 1/4 tsp ground nutmeg

Baking Instructions:

1. Preheat oven to 350 degrees F.
2. Combine cake mix, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Press remaining mixture onto bottom of ungreased 13x9-inch pan.
3. Bake 15 to 20 minutes or until surface is firm. Cool.
4. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.
5. Combine cream cheese and sugar in large bowl; beat until smooth. Stir 1 cup whipped topping. Spread over cooled crust. Refrigerate.
6. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved crumbs. Refrigerate at least 2 hours.

Smooth & Creamy Vanilla Ice Cream

This vanilla bean-flavored ice cream is delicious on its own, and makes the perfect base for fresh fruit add-ins. Simply stir 1 1/4 cups pureed summer fruit (berries, peaches, etc.) into the mixture along with the yogurt, or fold in sliced peaches, strawberries, apricots, or nectarines once you’ve made the ice cream. Sweetened condensed milk and Greek yogurt keep the mixture creamy without using eggs or heavy cream.

Ingredients:

• 1 1/2 cups 1% milk
• 1 14-oz. can sweetened condensed milk
• 3 tbs. sugar
• 1/2 vanilla bean
• 1 1/2 cups low-fat Greek yogurt

Directions:

1. Combine milk, condensed milk, and sugar in medium saucepan. Split vanilla bean, scrape seeds into mixture, and add bean pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat, and cool 30 minutes. Whisk in yogurt, transfer to covered container, and refrigerate overnight.
2. Remove bean pod. Pour ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.

White Tea Cool ‘n Creamy Vanilla Caramel Freeze

Makes: 2 Servings / Prep Time: 10 minute(s) / Chill Time: 1 hour(s) 30 minute(s)

Ingredients:

• 1/2 cup boiling water
• 3 Lipton Vanilla Caramel Truffle Pyramid Tea Bags
• 2 Tbsp. sugar
• 1 cup Breyers All Natural Vanilla Ice Cream
• 2 Tbsp. coffee liqueur
• 1 cup ice cubes (about 6 to 8)

Instructions:

1. Pour boiling water over Lipton Vanilla Caramel Truffle Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze, then stir in sugar; chill.
2. In blender, process tea, ice cream and liqueur. Add ice cubes, one at a time, and process until blended. Pour into glasses and garnish, if desired, with whipped cream and drizzle with caramel topping. Serve immediately.

Creamy Orange Gelatin Recipe

12 Servings / Prep: 20 min. + chilling

Ingredients:

• 4 packages (3 ounces each) orange gelatin
• 4 cups boiling water
• 1 quart vanilla ice cream, softened
• 1-1/2 cups orange juice
• 2 cans (11 ounces each) mandarin oranges, drained

Directions:

1. In a large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set.
2. Fold in orange. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold. Yield: 12 servings.

Nutrition Facts: 3/4 cup equals 224 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 102 mg sodium, 43 g carbohydrate, trace fiber, 5 g protein.

Creamy Orange-Chocolate Truffle Bars

Zesty orange and dark chocolate are a winning combo in a triple-layer, decadent dessert bar.

Prep Time: 25 min / Total Time: 3 hr 15 min / Makes: 20 bars

Ingredients:

Base:

• 1 cup LAND O LAKES Butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 1/4 cups Pillsbury BEST All Purpose Flour
• 1/2 cup Fisher Chef’s Naturals Chopped Pecans

Truffles:

• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1 bag (12 oz) Hershey’s Special Dark chocolate baking chips (2 cups)
• 2/3 cup Smucker’s Sweet Orange Marmalade

Topping:

• 1 container (8 oz) Mascarpone cheese
• 1 1/3 cups granulated sugar
• 2/3 cup whipping cream
• 1 tablespoon grated orange peel (from 1 large orange)

Directions:

1. Heat oven to 350 degreesF. Spray 13x9-inch pan with Crisco Original No-Stick Cooking Spray.
2. In medium bowl, beat butter, powdered sugar and salt with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour until dough forms. Stir in pecans. Spread mixture in pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In medium microwavable bowl, microwave milk and chocolate chips uncovered on High 1 minute; stir. Microwave up to 1 minute longer, stirring until smooth. Stir in marmalade; spread over base. Refrigerate 1 hour or until set.
4. In medium bowl, beat cheese, granulated sugar and cream on medium speed until smooth. Beat on high speed until mixture is thickened. Stir in orange peel. Spread over truffle layer. Refrigerate 1 hour or until chilled. For bars, cut into 5 rows by 4 rows, wiping knife after each cut. Store covered in refrigerator.

High Altitude Directions:

Creamy Vanilla-Caramel Cheesecake

Prep Time: 20 min

Total Time: 5 hours 5 min

Makes: 16 servings

Ingredients:

• 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
• 2 packages (8 ounces each) reduced-fat cream cheese (Neufchatel), softened
• 2/3 cup sugar
• 3 egg whites or 1/2 cup fat-free cholesterol-free egg product
• 2 teaspoons vanilla
• 2 cups vanilla low-fat yogurt
• 2 tablespoons Gold Medal all-purpose flour
• 1/3 cup fat-free caramel topping
• Pecan halves, if desired

Directions:

1. Heat oven to 300 degreesF. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refirgerator.

Success: Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.

Variation: If you’re an almond or walnut lover, use them in place of the pecans.

Nutrition Information:

1 Serving: Calories 175 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 23 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 6 %; Iron 0% Exchanges: 1 Starch; 1/2 Milk; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.