Chocolate Carmels

Ingredients:
1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1 bar (2 oz. total) NESTLE TOLL HOUSE Unsweetened Chocolate Baking Bars
1 teaspoon vanilla extract

Directions:
Line 8-in square baking pan with foil;grease

Combine: Butter,granulated sugar, brown sugar and corn syrup in heavy duty, medium saucepan. Cook over medium heat, stirring constanly, until miture comes to a boil and butter is melted. Add sweetened condensed milk and choclate; stir constantly until chocolate is melted. Cook over meidum-low heat, stirring frequently, for 25-35 minutes or until mixture reaches 245 degress on a candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.

Lift: from pan; remove foil. Cut into 1in squares and wrap individually in plastic wrap, twisting ends. Store at room temperature, use within 7-10 days.

Nutritional Information:
Calories:91
Calories from fat:34

Ultimate Turtle Cheesecake

Ingredients:

2 cups Oreo chocolate cookie crumbs
6 tbsp butter or margarine, melted
1 14 oz bag Kraft caramels
1/2 cup milk
1/2 cup pecan pices
3 8 oz pkgs. cream cheese, softened
3/4 cup sugar
1 tbsp vanilla
3 eggs
2 1 oz squares semi-sweet baking chocolate

Preparation:

1) Mix crumbs and butter.
2) Press onto bottom and 2 inches upside of 9 inch springform pan.
3) Place caramels and milk in small microwable bowl.
4) Microwave on high 3 minutes or untill caramels are completly melted, stiring each minute.
5) 1/2 Pour of the caramel mixture into crust.
6) Refrigerate 10 minutes.
7) Set other carmel mixture aside for later use.
8) Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.
9) Add eggs 1 at a time mixing on low speed after each addition just until blended.
10) Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set if using a silver springform pan.
11) Run knife or metal spatula around pan to loosen cake.
12) Cool before removing side of pan.
13) Refrigorate 4 hours or overnight.
14) Top with remaining caramel mixture and pecans just before serving.
15) Melt chocolate as directed on package; drizzle over cheese cake.
16) Store leftover cheesecake in refrigerator.


Recipe from Kraft foods

Fettuccine Alfredo

Ingredients

1/4 lb. unsalted butter
1/2 cup flour
1/2 cup Parmesan cheese
1 pint light cream
12 oz. egg noodles
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cooked peas
3 oz Prosciutto diced (Italian Ham)

Directions

1) Melt butter in saucepan over low heat, stir in flour and grated cheese until smoothly blended.
2) Gradually stir in hot cream until mixture is smooth and thick, add seasoning.
3) Saute peas and Prosciutto for about 10 minutes.
4) Cook noodles in 4 quarts water with 1 tsp. salt for 5-10 minutes.
5) Drain and toss with hot cheese sauce.
6) Serve with meat and peas on top.

Recipe from www.italian-recipies.com

Soda Fountain Ice Cream Pie

Ingredients

1-1/2 Cups crushed rolled sugar ice cream cones (12 cones)
1/2 Cup margarine or butter, melted
1/4 Cup sugar
3-1/2 Cups fresh strawberries
1 Quart vanilla ice cream, softened
1/3 Cup malted milk powder
1-1/2 Cups hot fudge ice cream topping
Whipped cream(optional)
Sliced Almonds(optional)
Whole strawberries(optional)

Directons

1. In a small bowl combine crushed cones, margarine or butter, and sugar. Presss onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.

2 Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1-1/2 cups puree). Chop remaining 1/2 cup strawberries; set aside.

3. In a large mixing bowl stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie, freeze at least 2 hours more.

4. To serve, let pie stand at room temperature 30 minutes before cuttnig into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries. Makes 10 servings.

Recipe from Kraft Foods

Nutritional Information

Calories: 417, Total fat: 21g, Cholesterol: 25mg, Sodium: 260mg, Carbohydrate: 54g, Figer: 2g, Protein: 6g, Calcium: 16%.