Triple-Treat Sauce


Ingredients: (Triple-Treat Sauce)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
1 cup creamy peanut butter
1 can (12 fl. oz.) Evaporated Milk
1/2 cup coarsely chopped dry roasted peanuts


Directions: (Triple-Treat Sauce)

Microwave chocolate morsels, butterscotch morsels and peanut butter in large, uncovered, microwave-safe bowl on Medium-high (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Whisk in evaporated milk. Stir in nuts. Serve warm over ice cream or cake. Store remaining sauce tightly covered in refrigerator.
Recipe makes 4 1/2 cups.

Caramel Sauce


Ingredients: (Caramel Sauce)

2 cups granulated sugar
1/2 cup water
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup (1 stick) butter, softened, divided
2 teaspoons vanilla extract

Directions: (Caramel Sauce)

Combina sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.
Stir in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. Add 1/4 cup (1/2 stick) butter, one tablespoon at a time, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Serve over ice cream or cake, if desired.

Rich Creamy Hot Fudge Sauce


Ingredients:(Rich Creamy Hot Fudge Sauce)

1 can (12 fl. oz.) Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine
2 tablespoons light corn syrup
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
2 teaspoons vanilla extract

Directions:(Rich Creamy Hot Fudge Sauce)

Combina evaporated milk, sugar, butter and corn syrup in medium, heavy-dutysaucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels and vanilla extract until thickened and smooth.
Serve over ice cream or cake. Store leftover sauce in refrigerator; reheat before serving. If needed, add water to thin to desired consistency.
Recipe makes approximately 3 cups.

Dulce De Leche Frappe


Ingredients: (Dulce De Leche Frappe)

1/3 cup hot water
4 teaspoons House Blend 100% Pure Instant Coffee Granules
1 cup ice cubes
1 cup dulce de leche ice cream

Directions: (Dulce De Leche Frappe)

Combine water and coffee granules in small cup; stir until coffee is dissolved. Place coffee mixture, ice and ice cream in blender; cover. Blend until smooth; serve immediately.

Dark Chocolate Green Tea Truffles


Ingredients: (Dark Chocolate Green Tea Truffles)

2/3 cup heavy whipping cream
1 2/3 cups (10 oz.) Dark Chocolate Morsels
1 teaspoon finely ground green tea powder (such as Matcha) plus additional for rolling

Directions: (Dark Chocolate Green Tea Truffles)

Line baking sheet with wax or parchment paper.
Heat cream to a gentle boil in a medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Stir in tea powder. Refrigerate for 30 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for at least 30 minutes. Shape or roll each into balls. Roll truffles in tea powder. Store in airtight container in refrigerator.

Banana-Filled Chimichangas with Coffee Cream Sauce


Ingredients: (Banana-Filled Chimichangas with Coffee Cream Sauce)

1 large egg yolk
1 can (14 ounces) Sweetened Condensed Milk
2/3 cup water
2 1/2 teaspoons Pure Instant Coffee Granules
2 teaspoons cornstarch
1 teaspoon vanilla extract

3 cups (about 3 medium) sliced bananas
1/2 cup chopped pecans
9 (8-inch) soft taco-size flour tortillas, warmed
Vegetable oil for frying

Directions: (Banana-Filled Chimichangas with Coffee Cream Sauce)

BEAT egg yolk in small bowl. Set aside.
COMBINE sweetened condensed milk, water, coffee granules and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Gradually stir about 1 cup hot mixture into beaten egg yolk. Stir egg mixture back into mixture in saucepan. Cook until sauce comes to a full boil and thickens. Remove from heat. Stir in vanilla extract.
COMBINE bananas, nuts and 3/4 cup Coffee Cream Sauce in medium bowl. Spoon about 1/3 cup mixture down center of each tortilla. Fold bottom sides up and roll up. Secure with wooden picks.
POUR oil into large skillet to about 1-inch depth. Heat over medium heat. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels. Remove wooden picks. Serve warm with remaining Coffee Cream Sauce.

Banana Crepes with Abuelita Sauce


Ingredients: (Banana Crepes with Abuelita Sauce)

2 1/2 cups milk
1 can (14 ounces) Sweetened Condensed Milk
2 large eggs
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 bananas, sliced

2 large eggs
1 1/4 cups milk
1 cup all-purpose flour, sifted
4 tablespoons melted butter, divided
Pinch of salt

1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink, chopped
1 can (7.6 fluid ounces) Media Crema

Directions: (Banana Crepes with Abuelita Sauce)

For Filling:
WHISK milk, sweetened condensed milk, eggs and cornstarch in medium saucepan until well combined. Heat mixture over medium heat, stirring constantly, until it reaches a boil. Reduce heat to low; cook, stirring constantly, for 5 minutes or until thickened. Remove from heat; add vanilla extract. Let cool at room temperature. Add bananas; set aside.
FOR Crepes:
Combine eggs, milk, flour, 2 tablespoons butter and salt in medium bowl. Whisk until well combined. Heat 10-inch skillet over medium heat. Brush with a thin coat of remaining 2 tablespoons butter. Pour 1/4 cup crêpe batter into skillet and rotate skillet so the batter forms a thin layer over bottom of skillet. Cook for 1 to 2 minutes. Turn crêpe over; cook for 10 seconds. Repeat to make 10 crêpes total. Fill each crêpe with about 1/2 cup filling. Roll crêpes; set aside. Top with Abuelita Sauce; serve immediately.
Combine Abuelita and media crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth.

Crepes with Chocolate Ice Cream and Raspberry Coulis


Ingredients: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

2 large eggs
2 tablespoons butter, melted and cooled slightly
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour

1 cup frozen raspberries
3 tablespoons granulated sugar

Directions: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

1 to 2 containers (14 ounces each) Dark Chocolate or Vanilla Bean Ice Cream
PLACE eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or small pitcher. Refrigerate crêpe batter for 1 hour to let the bubbles subside.
PLACE raspberries and sugar in small saucepan. Cook over medium heat for 5 to 7 minutes or until the raspberries are soft and release their juices. Pour mixture into blender or food processor; cover. Blend until smooth. Strain through a fine sieve. Store coulis in the refrigerator in a covered container until ready to serve.
HEAT an 8-inch nonstick skillet or crêpe pan over medium heat and lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for about 1 minute or until light brown and the top begins to dry out. Flip and cook for an additional 30 seconds. Lay the crêpe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crêpe batter.
FOLD each crêpe in half; fold in half again. Place on a plate and top with a scoop of ice cream. Drizzle with raspberry coulis and serve immediately.

Veal in Mushroom Sauce


Ingredients: (Veal in Mushroom Sauce)

1 can (7.6 fluid ounces) Media Crema
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour, divided
1 pound veal filet, cut into thin strips
1 teaspoon ground black pepper
1 tablespoon vegetable oil
4 cups sliced white mushrooms
1 large onion, sliced
2 tablespoons Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
1 cup dry white wine
Cooked hot rice or potatoes
Chopped parsley

Directions: (Veal in Mushroom Sauce)

Combine media crema, mustard and 1 tablespoon flour in small bowl; set aside.
Combine veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.
Add mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.