Very Merry Cookie Wreath

Prep:

45 mins

Cooking:

10 mins

Level:

Easy

Yields:

20 servings

Very Merry Cookie Wreath is a fantastic and fun holiday project for kids! This recipe creates a life-sized chocolate chip cookie wreath. Everyone can get involved with decorating by adding frosting, candy and your choice of sweet confections. You’ve never had a center piece that tasted this great!

Ingredients

• 1 package (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Mini Chocolate Chip Cookie Bar Dough
• 1 container (16 oz.) prepared vanilla frosting
• Green food coloring
• 14- x 17-inch piece of cardboard for base, covered in foil or parchment paper or large flat platter
• NESTLÉ® TOLL HOUSE® Morsels (such as Semi-Sweet Chocolate, Milk Chocolate, Premier White)
• Assorted WONKA® Holiday Candies (WONKA® EVERLASTING COBSTOPPER® Snowballs, NERDS® or SPREE®)
• Decorator sprinkles, candies and sugars
• 20-inch strip of strawberry fruit-flavored snack in 3-foot rolls

Directions

PREPARE cookies following package directions. Cool on baking sheets for 2 minutes. Remove to wire rack to cool completely.

COMBINE frosting and food coloring in small bowl to shade of green desired.

SPREAD heaping teaspoons of frosting on flat sides of cookies.

ARRANGE 15 cookies on the base or platter in a 12-inch circle to form outer ring of wreath.

ARRANGE 12 cookies inside the outer ring of cookies, forming inside ring of wreath. Adhered cookies can be moved to create more space.

ARRANGE remaining 13 cookies on base ring for a second layer.

DECORATE with remaining frosting, morsels, candies, sprinkles and sugars as desired. Attach bow to top of wreath.

TO MAKE BOW:
CUT four 5-inch strips from fruit snack roll. Peel off paper backing. Cut a small “V” on end of two strips. Form loops with remaining two strips; pinch ends together. Place loops on top of strips. Pinch all together to make bow!

TIPS:
• For easier decorating, 1 cup of icing can be spooned into resealable, heavy-duty plastic bag; seal. Cut small corner of bag. Squeeze bag to use. Fill with additional icing as needed. Store any leftover icing covered in refrigerator for up to 30 days. • Cookies can also be made into a tree, initials or any other shape desired.

Candy Sushi (by S. Kauffman)

Pumpkin Spiced and Iced Cookies

 

Prep:

20 mins

Cooking:

15 mins

Level:

Intermediate

Cooling:

15 mins

Yields:

60 cookies (5 dozen)

Pumpkin Spiced and Iced Cookies offer the moistness of pumpkin pie with the chocolatey sweetness of chocolate chips. Try these for a Halloween party or a children's dessert at Thanksgiving.

 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup granulated sugar
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped walnuts
• VANILLA GLAZE (recipe below)

Directions

PREHEAT oven to 375° F. Grease baking sheets.

COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Apple Butterscotch Tart

Prep:

20 mins

Cooking:

40 mins

Level:

Easy

Yields:

8 servings

Sweet butterscotch, brown sugar and cinnamon give this elegant apple tart a rich aroma and flavor. Perfect served warm with ice cream or whipped topping.

Ingredients

• 1 pastry for single-crust pie
• 5 cups (about 5 medium) peeled and thinly sliced tart green apples
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) chilled butter or margarine
• 1 container vanilla ice cream

Directions

PREHEAT oven to 375° F.

LINE 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.

BAKE for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.

Wordle Fun

Snicker Doodle Ice Cream Sandwiches

Ingredients:

• snicker doodle cookie dough

      (you can make your own or buy some from the store)

• snicker doodle ice cream (you can use any flavor of ice cream you want to)

Directions:

• make a batch of cookies (try to make them the same size)
• spread the ice cream on one of the cookies to your preferred thickness
• now top the ice cream with another cookie

And there’s your ice cream sandwich.

Premier White Caramel Cheesecake

Premier White Caramel Cheesecake

Prep:

40 mins

Cooking:

60 mins

Level:

Challenging

Cooling:

15 mins

Yields:

12 servings

Celebrate birthdays and other occasions with this stunning Premier White Caramel Cheesecake bursting with the flavor of NESTLÉ TOLL HOUSE Premier White Morsels, cream cheese and a hint of vanilla in an elegant combination sure to please family and friends! Julie Martin of Sherrill, NY created this 1st Prize winner in the NESTLÉ TOLL HOUSE and Better Homes & Gardens recipe contest.

Ingredients

• CRUST
• 1/2 cup (1 stick) butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups graham cracker crumbs
• FILLING
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
• 1/2 cup heavy whipping cream
• 2 pkgs. (8 oz. each) cream cheese, softened
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 1 1/2 cups (18-oz. container) caramel apple dip, divided

Directions

FOR CRUST:
PREHEAT oven to 300° F.

COMBINE butter, sugar and cinnamon in medium bowl. Add crumbs; toss until crumbs are moistened. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool on wire rack.

FOR FILLING:
HEAT 1 2/3 cups morsels and cream in medium, heavy-duty saucepan over low heat, stirring until smooth. Cool for 15 minutes.

BEAT cream cheese in large mixer bowl until fluffy. Beat in morsel mixture and vanilla extract. Stir in eggs. Heat 1 cup caramel apple dip in small saucepan over medium heat for 2 to 3 minutes or just until slightly softened. Remove from heat. Stir in 1 cup cheesecake mixture. Alternately spoon cheesecake and caramel mixtures into prepared pan, ending with caramel. Swirl gently with knife.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. Turn off oven and let cheesecake stand in oven for 1 hour. Remove from oven. Let cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for at least 4 hours or overnight.

FOR DRIZZLE:
MICROWAVE remaining caramel apple dip and remaining morsels in uncovered, small microwave-safe bowl on HIGH (100%) power for 30 seconds. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Drizzle sauce over cheesecake slices.

Mmmmmm. . .buttery, salty: POPCORN!! (by J. Ramsey)

Popcorn Friday

If you enjoy the delectable popcorn that Ms. Young hatches from their kernels every Friday, you’re not the only one. I’m always looking forward to Friday, not only because of the weekend but also because of the delicious popcorn that Ms. Young provides for the school. The popcorn is produced with so much perfection that I don’t even know how someone couldn’t enjoy it. It is made with a wonderful blend of salt and butter. She has definitely mastered the art of popcorn making. So if you see Ms. Young, be sure to tell her thanks.

Mr. Roberts is a fan!

"You'd better not touch this popcorn!"

Chocolate Caramel Brownies

Prep:

15 mins

Cooking:

45 mins

Level:

Intermediate

Cooling:

20 mins

Yields:

24 brownies

Chocolate cake mix, evaporated milk and caramels make these the most moist and tender brownies this side of paradise. Add chocolate chips and chopped nuts and you'll think you've already arrived!

Ingredients

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup chopped nuts
• 1 cup NESTLÉ® CARNATION® Evaporated Milk, divided
• 1/2 cup (1 stick) butter or margarine, melted
• 35 (10-oz. pkg.) caramels, unwrapped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

PREHEAT oven to 350° F.

COMBINE cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

DROP remaining batter by heaping teaspoon over caramel mixture.

BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.

Pepper Jack Cheesy Mac

Prep:

10 mins

Cooking:

35 mins

Level:

Easy

Yields:

6 servings

Keep the audience on their toes with this zesty two cheese blend of spices and macaroni noodles. Crushed tortilla chips and a pinch of chili flakes in the topping provide a fun surprising kick. No one will call foul on this hearty Pepper Jack Cheesy Mac combination.

Ingredients

• 2 cups (8 oz.) dry elbow macaroni
• 2 cups (8-oz. pkg.) shredded cheddar cheese
• 2 cups (8 oz.) shredded Pepper Jack cheese, divided
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1/2 teaspoon ground black pepper
• 1/2 to 1 cup broken tortilla chips (your choice of color)
• 1/4 to 1/2 teaspoon crushed red pepper (optional)

Directions

PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.

COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.

White Chip Orange Cookies

Prep:

10 mins

Cooking:

10 mins

Level:

Easy

Cooling:

15 mins

Yields:

42 cookies (3 1/2 dozen)

The white morsels and orange flavors in this cookie are marvelous!

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 to 3 teaspoons grated orange peel
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Creamy Vegetable Lasagna

Creamy Vegetable Lasagna

Prep:

20 mins

Cooking:

35 mins

Level:

Intermediate

Yields:

12 servings

Creamy Vegetable Lasagna is filled with colorful vegetables like red & green bell peppers and zucchini. This creamy, cheesy and easy-to-make lasagna is perfect any night of the week (and great the next day). It will soon become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 2 medium zucchini, cut lengthwise into quarters, then into 1/2-inch pieces
• 2 medium bell peppers (red, green or yellow), chopped into 1/2-inch pieces
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/3 cup all-purpose flour
• 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
• 1 jar (26 oz.) prepared marinara sauce, divided
• 1 package (8 oz.) or 12 sheets no-boil lasagna noodles, divided
• 1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese (optional)

Directions

PREHEAT oven to 375°F. Grease 13 x 9-inch baking dish.

HEAT oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat.

MEANWHILE, WHISK together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables; reserve remaining milk mixture.

SPREAD 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles, remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.

BAKE for 35 to 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.

TIPS:
• For extra flavor, add a bay leaf to the white sauce while cooking.

chocolatey chocolate chip cookie cups

Chocolatey Chocolate Chip Cookie Cups

By:

NESTLÉ TOLL HOUSE

Prep:

5 mins

Cooking:

11 mins

Level:

Easy

Yields:

24 cookie cups

Chocolatey Chocolate Chip Cookie Cups are a fun treat for any occasion.

Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions

PREHEAT oven to 350° F. Grease or paper-line 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down lightly in center to make a well.

BAKE for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.

MICROWAVE morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.

FOR EXTRA CHOCOLATEY CHOCOLATE CHIP COOKIE CUPS:
SUBSTITUTE 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels.

Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars 

 

Ingredients

• 2 cups peanut butter, divided
• 3/4 cup (1 1/2 sticks) butter, softened
• 2 cups powdered sugar, divided
• 3 cups graham cracker crumbs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions

GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

This and other delicious recipes can be found at www.verybestbaking.com

Apple Cobbler

Apple Cobbler

Recipe: A. Hudson Post: J. Ramsey

Ingredients:

•       4 ripe apples
•       6 tablespoons of softened butter
•       2/3-3/4 of brown sugar depending on whether you use sweet or tart apples
•       ¼ teaspoon of pure vanilla extract
•       1 cup of cooking oats/oatmeal (uncooked)
•       ½ teaspoon of cinnamon      ¾ teaspoon of nutmeg

Directions:

1)      Preheat oven to 375° degrees.

2)      Peel, core, and slice apples then place in a 9x11 baking dish.

3)      Mix dry ingredients in a mixing bowl and mix well.

4)      (optional) sprinkle granulated sugar over the apples.

5)      Spread the mixed ingredients across the dish over the apples.

6)      Place in oven and bake for 30-35 minutes or until top is lightly browned/crispy, and syrupy on the bottom.

7)      Pull out of oven and let cool for 5 minutes.