CARNATION® Famous Fudge

 

Prep: 10 mins

Cooking: 6 mins

Level: Easy

Cooling: 120 mins

Yields: 24 servings (2 pieces per)

 

Recipe Source: VeryBestBaking

 

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract 

Directions

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Rainbow Cupcakes

Ice Cream Cone Cakes

Recipe Source Betty Crocker

A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!



Ingredients

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

24 flat-bottom ice cream cones

1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor) 

 

 Directions:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
• Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered. 
• After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
  
  Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
  
  Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.

Cupcake Farm - Kids' Recipes

Annabel Karmel's fun and inventive recipes are perfect for kids to make -- and eat!

Decorate your cupcakes and make the sweetest little animals.

Springtime Bonnets

Recipe Source: VeryBestBaking

Prep: 45 mins

Cooking: 10 mins

Level: Easy

Yields: 24 bonnets

 

 

Ingredients

• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 container (12 oz.) prepared whipped white frosting
• Food coloring
• 6 to 8 pieces WONKA® LAFFY TAFFY®, any flavor
• 12 large marshmallows, cut in half
• Toppings, assorted sprinkles and/or sugars

Directions

PREPARE cookies as directed on package. Cool completely.

DIVIDE frosting into smaller bowls. Tint frosting to desired shades with food coloring.

TO MAKE BONNET BANDS, gently stretch and mold each piece of Laffy Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten if easier. With knife or kitchen scissors, cut into 1/4-inch bands. Keep covered to keep bands from drying out.

SPREAD frosting over cookies. Place a half marshmallow in the center of each frosted cookie. Spread tops and side of marshmallows with frosting, if desired. Wrap Laffy Taffy band around base of hats; gently pinch or twist band close to hat base. Sprinkle bonnets with assorted toppings, sprinkles and sugars.

NOTE: WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.

Santa Hat Brownies

 

Yields 12-16 brownies

Ingredients:

1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Directions:

Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the santa hat.
Adapted from this recipe found on Erica’s Sweet Tooth

Razz-Ma-Tazz Bars

 

 

Recipe Source VeryBestBaking

 

Prep: 20 mins

Cooking: 70 mins

Level: Intermediate

Yields: 16 bars

 

 

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam
• 1/4 cup toasted sliced almonds      

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Strawberry Cheesecake Pie

 

The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Prep: 10 mins

Cooking: 35 mins

Level: Easy

Cooling: 120 mins

Yields: 8

 

 

Ingredients

• 1 prepared 9-inch (6 ounces) graham cracker crumb crust
• 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 1 package (8 ounces) fat free cream cheese, softened
• 1 large egg
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1 1/2 to 2 cups halved fresh strawberries
• 3 tablespoons strawberry jelly, warmed

 

 

Directions

PREHEAT oven to 325° F.

PLACE evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Springtime Bonnets - Just for Kids

Recipe Source: NESTLÉ TOLL HOUSE

Prep: 45 mins
Cooking: 10 mins/
Level: Easy
Yields: 24 bonnets

Ingredients

• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 container (12 oz.) prepared whipped white frosting
• Food coloring
• 6 to 8 pieces WONKA® LAFFY TAFFY®, any flavor
• 12 large marshmallows, cut in half
• Toppings, assorted sprinkles and/or sugars

Directions

PREPARE cookies as directed on package. Cool completely.

DIVIDE frosting into smaller bowls. Tint frosting to desired shades with food coloring.

TO MAKE BONNET BANDS, gently stretch and mold each piece of Laffy Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten if easier. With knife or kitchen scissors, cut into 1/4-inch bands. Keep covered to keep bands from drying out.

SPREAD frosting over cookies. Place a half marshmallow in the center of each frosted cookie. Spread tops and side of marshmallows with frosting, if desired. Wrap Laffy Taffy band around base of hats; gently pinch or twist band close to hat base. Sprinkle bonnets with assorted toppings, sprinkles and sugars.

NOTE: WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Recipe Source VeryBestBaking

Prep: 15 mins

Cooking: 9 mins

Level: Easy

Cooling: 15 mins

Yields: 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Enjoy!!!!