Tiramisu Cupcakes

INGREDANTS:

1

box White cake mix

1

cup water

1/3

cup vegetable oil

1/4

cup brandy

3

egg whites

3

tablespoons instant espresso coffee granules or powder

1/3

cup boiling water

2

tablespoons corn syrup

1

package (8 oz) cream cheese, softened

1/2

cup powdered sugar

2

cups whipping cream

Unsweetened baking cocoa, if desired

Chocolate-covered expresso beans, if desired

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely. Remove cupcakes from pans.
2. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.

Makes 24 cupcakes

Bourbon Chocolate Cupcakes

INGREDIANTS:

Cupcakes

1

box devil's food cake mix

1

cup water

1/3

cup vegetable oil

1/4

cup bourbon whiskey

3

eggs

1

teaspoon vanilla

Filling

3/4

cup whipping cream

6

oz semisweet baking chocolate, finely chopped

1/3

cup butter, softened

3

tablespoons coffee liqueur

Frosting

1

jar (7 oz) marshmallow creme (1 3/4 cups)

1

cup butter, softened

2

tablespoons vanilla-flavored vodka

3

cups powdered sugar

Garnish

1/4

cup coffee liqueur

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted. Cover; refrigerate about 60 minutes or until spreading consistency.
4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy.
5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Makes 24 cupcakes

Pumpkin Pie Cookies

INGREDIENTS:

  

Cookie Base and Topping

1 pouch (1 lb 1.5 oz) sugar cookie mix

1/4 cup cold butter

4 oz (half of 8-oz package) cold cream cheese

Pumpkin Filling

3 oz cream cheese, well-softened

2 tablespoons sugar

3 tablespoons canned pumpkin (not pumpkin pie mix)

2 teaspoons all-purpose flour

1/4  teaspoon pumpkin pie spice

DIRECTIONS:

1. Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

2. In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.

3. Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

EASY CINNA-BUNS

ingredients:

8 tbs salted butter, at room temperature, divided
2/3 cup granulated sugar
2 tsp. ground cinnamon
1 pkg. (17.3 oz) frozen puff pastry dough, thawed
6 tbs, packed brown sugar
1 tsp light corn syrup
2 tbs. heavy cram
1/4 cup chopped pecans

directions:

1. Heat Oven to 350 degrees. Lightly coat 12-well muffin pan with 2 tbsp butter. In bowl,, combine granulated sugar and cinnamon. On clean work surface, unfold 1 sheet pastry dough, spread with 2 tbsp butter. Sprinkle with 1/2 cinnamon mixture. Starting from long side, roll dough jelly0roll style; cut into 6 pieced, repeat with remaining pastry dough, 2 tsp butter and remaining cinnamon mixture.

2 Place 1 roll, cut side down in each well prepared pan. Bake 25 min., or until golden brown. Immediately invert roll onto cooling rack placed in foil lined jelly pan.

3. Meanwhile, in a small saucepan over medium heat, bring brown sugar, corn syrup, heavy cream, and remaining butter to a simmer. Cook 8 min. more or until sugar dissolves, stir frequently. Drizzle brown sugar mixture over rolls; sprinkle with pecans. Serve warm.

CARMEL WALNUT WONDERS

ingredients:

1 box brownie mix
1/2 cup chopped walnuts
1 tsp. ground cinnamon
10 caramel squares, unwrapped and chopped
1/3 chocolate chunks

directions:

Heat oven to 350 degrees. Lightly coat foil lined 8' square baking pan with non-stick cooking spray. Prepare brownie mix according to package directions, adding chopped walnuts and ground cinnamon. Pour 1/2 batter into prepared pan. Sprinkle chopped caramels evenly into batter, top with remaining batter. Sprinkle cocolaltle chunks evenly over batter. Bake 25 min., or until done. Let cool completely. Cut into squares.

CHOCO COCO LOCO BROWNIES

ingredients:

3/4 cup salted butter, diced
1 bar (4 oz) unsweetened chocolate, chopped
1 1/2 cup sugar
3 eggs
2 tbs. vanitlla extract
1 cup flour
1 cup each chooped pecans and shredded sweet coconut, divided

directions:

Heat oven to 350 degrees. In microwave-safe bowl, microwave butter and chocolate for 3 minutes, or until melted, stirring every minute so you don't scorch the chocolate. Stir in next 4 ingredients. Add 1/2 pecans and 1/2 coconut. Pour batter into greased foil lined 3' 13' baking pan. Sprinkle with remaining pecans and coconut. Bake 20 minutes. Let cool.

PEANUT BUTTER-CUP SQUARES

ingredients:

8 TBS (1 STICK) SALTED BUTTER
1 1/2 CUPS FIRMLY PACKED LIGHT BROWN SUGAR
2 LARGE EGGS
1 TSP. VANILLA EXTRACT
1 1/2 CUP FLOUR
1 TSP. BAKING POWDER
1 CUP PREPARED CHOCOLATE FROSTING
1/2 CUP CHOPPED PEANUT BUTTER CUPS

directions:

Heat oven to 350 degrees. In bowl using an electric mixer on medium speed, beat first 4 ingredients for 2 minutes, or until light and fluffy. Reduce speed to low. Beat in flour and baking powder; pour into greased foil-lined 9" square pan. bake 25 minutes, let cool. Spread with frosting and sprinkle with peanut butter cups. Cut into squares and serve.

COFFEE SPANISH TORRIJAS

Serving Size: 6 to 8 
Prep Time: 10 Minutes
Cook Time: 5 Minutes

Ingredients

• 1 (14 oz.) can  Sweetened Condensed Milk
• 1/3 cup strong brewed Classic Roast Coffee
• 3/4 teaspoon vanilla extract
• 1 large egg
• 2 to 3 tablespoons Olive Oil
• 1 (6 oz.) loaf French bread
• Ground cinnamon

Instructions

• HEAT oven to 250°F. Place small baking sheet in oven.
• WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
• HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
• COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
• For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.

COCONUT LICUADO (COQUITO)

Yield: 12 (1/2 cup) servings

Prep Time: 10 Minutes

Ingredients

• 1 cup cold water
• 1 (4-serving size) package French vanilla instant pudding & pie filling
• 1 (12 fl. oz.) can Evaporated Milk, chilled
• 1 (14 oz.) can Sweetened Condensed Milk, chilled
• 1 (13.5 fl. oz.) can coconut milk, chilled
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

Instructions

• PROCESS water and pudding mix in blender container 30 seconds until blended. Add evaporated milk, sweetened condensed milk, coconut milk, vanilla and cinnamon. Blend until combined and smooth.
• POUR into serving glasses. Sprinkle with additional cinnamon, if desired.

CARAMEL FLAN

Yield: 8 servings

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ingredients

• 3/4 cup sugar
• 4 large eggs
• 1 3/4 cups water
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

SUGAR GARNISH (optional)

• 1 cup sugar
• 1/4 cup water
• Ice

Instructions

• HEAT oven to 350°F. Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
• BEAT eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
• BAKE 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
• SERVE by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
• SUGAR GARNISH
• FILL medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over custard.

PERUVIAN CUSTARD

Yield: 6 servings

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ingredients

• 1 (14 oz.) can Sweetened Condensed Milk
• 1 (12 fl.oz.) can Evaporated Milk
• 4 large eggs, separated
• 2 teaspoons vanilla extract, divided
• 1/2 cup sugar
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• Ground cinnamon

Instructions

• COMBINE sweetened condensed milk and evaporated milk in medium saucepan. Bring to boil over medium heat. Reduce heat to medium low. Simmer, stirring frequently, 20 to 25 minutes or until mixture is caramel colored and begins to thicken. Remove from heat.
• WHISK egg yolks in medium bowl. Add 1/4 cup hot milk mixture gradually to yolks, whisking until blended. Pour back into milk mixture slowly until combined. Return to boiling. Cook 1 minute, whisking constantly. Remove from heat. Stir in 1 teaspoon vanilla. Divide evenly among six small ramekins or custard cups. Chill 1 hour or until completely cooled.
• BEAT egg whites, sugar, water and cream of tartar in metal bowl just until blended. Place in saucepan with 1-inch gently boiling water. Beat on low speed of electric mixer 3 minutes or until whites reach 160°F. Remove bowl from saucepan. Beat on high speed 4 to 5 minutes or until firm peaks form. Stir in 1 teaspoon vanilla.
• SPOON or pipe meringue over custard. Chill 1 hour. Sprinkle with cinnamon just before serving

COFFEE CARAMEL FLAN

Yield: 8 servings

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Ingredients

• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon, divided
• 4 large eggs
• 1 (14 oz.) can Sweetened Condensed Milk
• 1/2 pint heavy cream, divided
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups strong brewed  Classic Roast Coffee
• 2 tablespoons powdered sugar
• Additional ground cinnamon

Instructions

• COOK sugar in heavy saucepan over medium heat, stirring constantly, until completely melted and caramel-colored. Carefully pour into an 8-inch round baking pan, tilting to completely coat bottom. Sprinkle evenly with 1/4 teaspoon cinnamon.
• HEAT oven to 350°F. Whisk eggs in large bowl. Beat in sweetened condensed milk, 1/4 cup cream, vanilla extract and salt. Whisk in coffee until well blended. Set prepared baking pan in larger shallow pan (such as a 13x9-inch baking pan). Pour flan mixture into prepared pan. Fill larger pan with 1 inch hot water. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Carefully remove baking pan from hot water; cool on wire rack 1 hour. Cover and chill several hours or overnight.
• COMBINE remaining cream, powdered sugar and remaining 1/4 teaspoon cinnamon in medium mixing bowl. Beat with an electric mixer on low until cream begins to thicken. Beat on high until stiff peaks form.
• RUN knife around edge of pan to loosen flan. Invert onto serving plate with rim. Cut into wedges. Dollop each serving with whipped cream. Sprinkle with cinnamon.

KEY LIME PIE

Yield: 8 servings

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ingredients

• 4 large eggs, separated
• 1 (14 oz.) can Sweetened Condensed Milk
• 1/2 cup fresh lime juice
• 3/4 cup heavy cream
• 1 teaspoon grated lime peel
• 2 or 3 drops green food coloring
• 1 (9-inch) unbaked pie crust
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Instructions

• HEAT oven to 350°F. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Blend in cream, lime peel and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.
• BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.
• BAKE an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.

S'MORES EXTREME EXPLOSION BARS

Yield: 30 bars

Prep Time: 25 Minutes

Cook Time: 35 Minutes

Ingredients

• 2 1/4 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 cups milk chocolate chips, divided
• 1/2 cup miniature marshmallows
• 1 cup heavy whipping cream, divided
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• HEAT oven to 350°F. Stir graham cracker crumbs and butter in small bowl until evenly moistened. Firmly press into bottom of 13 x 9-inch baking pan. Sprinkle 1/2 cup chocolate chips and marshmallows on top of crust.
• PLACE 1 cup chocolate chips in small bowl. Bring 1/2 cup cream to a boil in small saucepan over medium heat. Pour over chocolate chips; let stand 45 seconds. Stir until smooth. Drizzle evenly over marshmallow layer.
• BEAT cream cheese, egg and vanilla in medium bowl with electric mixer on medium speed until smooth. Blend in sweetened condensed milk until smooth. Pour evenly over chocolate layer. Sprinkle with 1/4 cup chocolate chips.
• BAKE 32 to 37 minutes or until set in center and golden brown on top. Place remaining 1/4 cup chocolate chips in small bowl. Bring remaining 1/2 cup cream to a boil in small saucepan over medium heat. Pour over chocolate chips; let stand 45 seconds. Stir until smooth. Drizzle evenly over warm bars. Cool completely in pan on wire rack.

CHOOSE-A-COLOR POPCORN TREATS (PINK POPCORN)

Yield: about 16 cups

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

• 12 cups popped popcorn
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (3 oz.) package cherry or other flavored gelatin

Instructions

• HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
• REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
• COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
• POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

WALNUT PRALINE CHEESECAKE

Yield: 8 to 10 servings
Prep Time: 25 Minutes

Cook Time: 60 Minutes

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped walnuts, toasted*
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• WALNUT PRALINE TOPPING
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup heavy cream
• 1/2 cup chopped walnuts, toasted*

Instructions

• HEAT oven to 300°F. Combine graham cracker crumbs, walnuts, brown sugar and butter in small bowl; press firmly into bottom of 9-inch springform pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour over crust.
• BAKE 55 to 60 minutes or until center is set. Cool. Top with Walnut Praline Topping. Chill.
• WALNUT PRALINE TOPPING
• COMBINE brown sugar and cream in heavy saucepan; cook and stir over medium high heat until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in walnuts. Spoon evenly over cheesecake.
• *To toast walnuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

CHOCOLATE TRES LECHES CAKE

Yield: 16 servings

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients

• 1 (18.25 oz.) package Devils Food Cake
• 1/2 cup Vegetable Oil
• 1 1/4 cups water
• 3 large eggs

MILK MIXTURE

• 1 (14 oz.) can Sweetened Condensed Milk
• 3/4 cup half and half
• 3/4 cup Evaporated Milk
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon

TOPPING

• 2 cups frozen chocolate whipped topping, thawed
• Chocolate decorator sprinkles

Instructions

• PREPARE and bake cake mix according to package directions for 13x9-inch cake using the oil, water and eggs. While cake is baking, prepare topping.
• COMBINE sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon. Whisk until cocoa is blended into milk.
• REMOVE cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is still warm, pour half the milk mixture over top. Let soak for one minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Top with chocolate sprinkles.

PINA COLODA CHEESECAKE

Yield: 10 servings  

Prep Time: 15 Minutes

Cook Time: 65 Minutes

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/2 cup flaked coconut, toasted*
• 1/2 cup finely chopped nuts, toasted*
• 2 tablespoons light brown sugar
• 1/4 cup butter, melted
• 2 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Sweetened Condensed Milk
• 3 large eggs
• 1/4 cup frozen orange juice concentrate, thawed
• 1 (8 oz.) can juice-packed crushed pineapple, well drained
• 1 (8 oz.) can sliced pineapple, drained, halved
• Maraschino cherries
• Orange slices

Instructions

• HEAT oven to 300°F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter; press firmly into bottom and halfway up sides of 9-inch springform pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and orange juice; mix well. Stir in crushed pineapple. Pour into prepared pan.
• BAKE 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish with sliced pineapple, maraschino cherries and orange slices.
• *To toast coconut and nuts: Place each separately in dry nonstick skillet; cook over medium heat, shaking pan until coconut or nuts are lightly browned.

PEPPERMINT CHEESECAKE

Yield: 8 to 10 servings

Nutrition: See Below

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ingredients

• 2 cups chocolate wafer cookie or sandwich cookie crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Sweetened Condensed Milk
• 2 teaspoons peppermint extract
• 2 cups heavy cream, whipped
• Red food coloring
• Chocolate Fudge Ice Cream Topping

Instructions

• LINE 9-inch round cake or springform pan with foil.
• COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.
• BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan.
• COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.

MOCHA CHOCOLATE CHIP CHEESECAKE

Yield: 16 to 20 servings

Prep Time: 20 Minutes

Cook Time: 65 Minutes

Ingredients

• 1 1/2 cups creme-filled chocolate sandwich cookie crumbs (about 18 cookies)
• 3 tablespoons butter, melted
• 2 tablespoons Instant Coffee Crystals
• 1 tablespoon warm water
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Sweetened Condensed Milk
• 3 large eggs
• 3 (1 oz.) squares semi-sweet chocolate, melted
• 2 teaspoons vanilla extract
• 1 cup mini-chocolate chips
• Whipped topping

Instructions

• HEAT oven to 300ºF. Combine cookie crumbs and butter. Press firmly into bottom of 9-inch springform pan.
• DISSOLVE instant coffee crystals in warm water. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, chocolate, coffee and vanilla. Mix well. Stir in 3/4 cup chocolate chips. Pour into prepared pan.
• BAKE 1 hour 5 minutes or until center is set. Cool. Chill. Just before serving, remove side of springform pan. Garnish with whipped topping and remaining 1/4 cup chocolate chips.

BLACK FOREST CHOCOLATE CHEESECAKE

Yield: 12 servings

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 3 tablespoons butter, melted
• 2 (1 oz.) squares unsweetened chocolate
• 1 (14 oz.) can  Sweetened Condensed Milk
• 2 (8 oz.) packages cream cheese, softened
• 3 large eggs
• 3 tablespoons cornstarch
• 1 teaspoon almond extract
• 1 (21 oz.) can cherry pie filling, chilled

Instructions

• HEAT oven to 300°F. Combine cookie crumbs and butter in small bowl; press firmly onto bottom of ungreased 9-inch springform pan.
• MELT chocolate with sweetened condensed milk in small saucepan over low heat, stirring constantly. Remove from heat.
• BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk and chocolate mixture until smooth. Add eggs, cornstarch and almond extract. Pour over crust.
• BAKE 50 to 55 minutes or until center is set. Cool and chill overnight. Top with cherry filling before serving

CHOCOLATE CARAMEL COMMOTION BARS

Yield: 3 dozen bars  

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Ingredients

• No-Stick Cooking Spray
• 3 cups semi-sweet chocolate chips, divided
• 3/4 cup butter, divided
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 2 cups Flour
• 1 cup sugar
• 1/2 cup heavy cream, divided
• 1 1/2 cups marshmallow cream
• 1 cupCreamy Peanut Butter, divided
• 1 1/2 cups salted peanuts, finely chopped
• 1 (14 oz.) package caramels, unwrapped
• 1/4 cup butterscotch chips

Instructions

• HEAT oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
• MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
• MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
• COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
• COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

CHOCOLATE DIAMONDS

Yield: 12 bars

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ingredients

• No-Stick Cooking Spray
• 2 cups chopped hazelnuts, almonds or unsalted dry-roasted peanuts, divided
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 (14 oz.) can Sweetened Condensed Milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 1 cup milk chocolate chips

Instructions

• HEAT oven to 350°F. Coat 9 x 9-inch baking pan with no-stick cooking spray.
• PROCESS 1 1/2 cups nuts and sugar in blender or food processor until nuts are ground. Combine ground nuts with 1/4 cup melted butter. Press firmly in bottom of prepared pan.
• BAKE 18 minutes or until edges are golden. Heat sweetened condensed milk and 2 tablespoons butter in medium saucepan over medium-low heat, stirring constantly until mixture thickens. Stir in vanilla. Carefully spoon over hot crust.
• BAKE an additional 10 to 12 minutes or until golden. Immediately sprinkle with chocolate chips. Let stand 2 minutes. Spread chocolate evenly over top. Sprinkle with remaining 1/2 cup nuts. Cool. Refrigerate 4 hours or until set. Cut into diamonds.

CHOCOLATE MINT CHEESECAKE BARS

Yield: 1 1/2 dozen bars

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients

• 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
• 1/2 cup butter, melted
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon peppermint extract
• 1/2 cup semi-sweet chocolate chips
• 2 teaspoons All-Vegetable Shortening
  Or 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
• 14 creme de menthe thin candies, chopped

Instructions

• HEAT oven to 325°F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
• BAKE 6 minutes. Cool.
• BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
• BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

SWEET TOOTH BROWNIES

Yield: 4 to 5 dozen bars

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ingredients

• 3/4 cup butter, softened
• 2 cups packed brown sugar
• 1 teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract, divided
• 2 cups All Purpose Flour
• 2 1/2 cups quick-cooking oats
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 1/2 cups almond brickle pieces, chopped chocolate covered toffee bars or chopped nuts

Instructions

• HEAT oven to 350ºF.
• HEAT oven to 350ºF. Beat butter, brown sugar and baking soda in large bowl. Add eggs and 1 teaspoon vanilla; mix well. Stir in flour and oats; mix well. Press 2/3 oat mixture onto bottom of ungreased 15 x 10-inch baking pan.
• STIR together sweetened condensed milk and remaining vanilla. Spread evenly over oat mixture.
• STIR almond brickle pieces into remaining oat mixture. Dot over filling with spoon.
• BAKE 20 to 25 minutes or until top is lightly browned. Cool. Cut into bars.
• For triangle-shaped bar cookies, cut baked cookies into squares; cut each square diagonally to form triangles.

CAPPUCINNO CHEESECAKE BROWNIE



 Yield: 3 dozen

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ingredients

• No-Stick Cooking Spray
• 1 (19.5 oz.) package Mocha Fudge Brownie Mix
• 1/2 cupVegetable Oil
• 1/4 cup water
• 3 large eggs, divided
• 1 (8 oz.) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 3/4 teaspoon ground cinnamon, divided
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 1/3 cup Chocolate Fudge Frosting

Instructions

• HEAT oven to 325°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using the oil, water and 2 eggs. Spread evenly in prepared pan.
• BEAT cream cheese, butter, cornstarch and 1/4 teaspoon cinnamon in medium bowl with electric mixer on medium speed until fluffy. Add sweetened condensed milk, 1 egg and vanilla. Beat until smooth. Pour evenly over brownie layer. Sprinkle with remaining 1/2 teaspoon cinnamon.
• BAKE 48 to 52 minutes or until top is lightly browned and filling is set in center. Cool completely in pan on wire rack. Place frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 to 10 seconds. Cut small corner off bag. Drizzle over brownies. Chill 30 minutes before serving.