Fudgy Chocolate Sauce

Ingredients: (Fudgy Chocolate Sauce)

1 can (14 oz.) Sweetened Condensed Milk
4 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
2 tablespoons water
1 1/2 teaspoons vanilla extract
Ice cream or cake

Directions: (Fudgy Chocolate Sauce)

Microwave sweetened condensed milk and Choco Bake in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Microwave for additional 30 seconds.
Stir in butter, water and vanilla extract until smooth.
Serve warm over ice cream or cake.
Makes 1 3/4 cups ice cream sauce.

Strawberry Crepes


Ingredients: (Strawberry Crepes)

1 can (8 fl. oz.) Table Cream
1/4 cup powdered sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup water
2/3 cup (5 fl.-oz. can) Evaporated Milk
1 large egg
1 tablespoon melted butter
4 cups hulled and halved strawberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon cornstarch

Directions: (Strawberry Crepes)

Combine cream and powdered sugar in small bowl. Refrigerate.
Combine flour, salt and baking powder in medium bowl. Stir in 1 cup water, evaporated milk, egg and butter; beat until smooth and free from lumps. Refrigerate for 30 minutes.
Combine strawberries, granulated sugar, 1/4 cup water and cornstarch in medium saucepan. Cook, stirring constantly, over medium-high heat for 5 to 7 minutes or until thickened. Remove from heat.
Heat 8-inch nonstick pan over medium-high heat. Pour about 1/4 cup of refrigerated crêpe batter onto bottom of pan; swirl batter along bottom to coat pan. Cook for about 1 minute or until browned. Turn and cook other side. Set cooked crêpe aside. Repeat with remaining batter.
Spoon strawberry mixture onto center of crêpes. Fold into quarters. Place 2 filled crêpes on individual serving plates. Serve warm or cooled. Top with refrigerated cream mixture before serving.

Cinnamon-Vanilla Sauce with Fresh Fruit


Ingredients: (Cinnamon-Vanilla Sauce with Fresh Fruit)

1/2 cup granulated sugar
2 tablespoons cornstarch
2 cinnamon sticks
1 can (12 fl. oz.) Evaporated Milk
1 1/2 teaspoons vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)
Ground cinnamon, (optional)

Directions: (Cinnamon-Vanilla Sauce with Fresh Fruit)

Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla extract. Refrigerate for 2 hours or until well chilled. Makes about 1 1/2 cups.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
Tip: Refrigerate leftover sauce in covered container for up to 3 to 4 days.

Candy Shop Pizza


Ingredients: (Candy Shop Pizza)

1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
1/2 cup Semi-Sweet Chocolate Morsels
1/4 cup creamy or chunky peanut butter
1 cup coarsely chopped assorted

Directions: (Candy Shop Pizza)

Preheat oven to 325° F. Grease pizza pan or baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form 8-inch circle.
Bake for 18 to 20 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels become shiny. Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza. Let stand for 10 minutes. Cut into wedges; serve warm or at room temperature.



1 cup Sweetened Condensed Milk, divided
3/4 cup water
3 tablespoons rum
7 teaspoons Pure Instant Coffee Granules
1 package (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1/2 pound sponge cake, cut into 12 slices
2 (3/4 ounce each) Milk Chocolate Bars, grated
Vanilla ice cream (optional)



Heat ½ cup sweetened condensed milk and water in small saucepan over medium heat, stirring occasionally, until mixture comes to a gentle boil. Remove from heat; add rum and coffee granules, stirring vigorously until coffee is dissolved. Set aside.
Mix cream cheese, remaining 1/2 cup sweetened condensed milk and vanilla extract in small mixer bowl until smooth.
Whip cream and sugar in small mixer bowl until stiff peaks form. Stir one-fourth of whipped cream gently into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture.
LINE bottom of 8-inch-square baking dish with half of sponge cake slices; drizzle with halfof coffee mixture. Spoon half of cream cheese mixture over sponge cake slices; top withremaining sponge cake slices. Drizzle with remaining coffee mixture. Spoon remainingcream cheese mixture over sponge cake slices. Refrigerate for 2 hours before serving. Sprinkle with chocolate; serve immediately.

Pumpkin Butter

Ingredients:(Pumpkin Butter)

1 can (15 ounces) 100% Pure Pumpkin
2/3 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves


Directions:(Pumpkin Butter)

Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.
Recipe makes 2 cups.

White Chocolate Caramel Panna Cotta

Ingredients:(White Chocolate Caramel Panna Cotta)

Nonstick cooking spray
2 teaspoons unflavored gelatin
1/4 cup water
1 cup White Chocolate Caramel Latte Flavor Liquid Coffee Creamer
1 cup whipping cream
1/4 cup sour cream
2 teaspoons 100% Pure Instant Coffee Granules
Finely grated dark chocolate or cocoa powder


Instructions:(White Chocolate Caramel Panna Cotta)

Spray six 4-ounce ramekins or custard cups with nonstick cooking spray.
Sprinkle gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
Whiskey Coffee-mate, cream, sour cream and coffee granules in small saucepan; cook over medium-low heat, whisking constantly, until coffee is dissolved. Add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
Pour into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
TO UNMOLD, run a small knife around top rim of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen. Garnish with grated chocolate or cocoa powder.

Fish Tostadas

Ingredients:(Fish Tostadas)

3/4 cup fat free refried beans, warmed
1/4 teaspoon MAGGI Seasoning Sauce
1/4 cup NESTLÉ Media Crema
2 tablespoons lemon juice
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
4 slices BIMBO Double Fiber Toasted Bread
1 cup cooked, cooled and shredded white fish
1/2 ripe avocado, thinly sliced
1/2 cup finely shredded lettuce
1/2 cup (2 ounces) crumbled añejo cheese
Fresh salsa


Instructions:(Fish Tostadas)

Combine refried beans and seasoning sauce in small bowl; set aside.
Combine media crema, lemon juice and bouillon in small bowl. Add fish to media crema mixture; mix well.
Spread each toast evenly with refried bean mixture. Top with fish mixture, avocado slices, lettuce and cheese.
Serve with fresh salsa.

Sweet Chili-Garlic Dipping Sauce

Ingredients:(Sweet Chili-Garlic Dipping Sauce)

1/4 cup Taste of Asia Cooking Soy Sauce
1/4 cup brewed green tea or rice vinegar
1 tablespoon Taste of Asia Sweet Chili Sauce
1 tablespoon Seasoning Sauce
1 green onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons sesame oil

Instructions:(Sweet Chili-Garlic Dipping Sauce)

Combine soy sauce, green tea, sweet chili sauce, seasoning sauce, green onion, garlic and oil in small bowl. Let sit for 30 minutes to allow flavors to blend.

Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)


Ingredients: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))

1 can (14 3/4 oz.) creamed corn
3/4 cup all-purpose baking mix
1/4 cup  Yellow Corn Meal
1 large egg
2 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Vegetable oil
5 slices of cheese
5 slices of ham (optional)

Directions: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))

Place creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.