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The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

CARNATION® Famous Fudge

sugar

butter

salt

marshmallows

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

pecans

vanilla extract

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Zucchini Bread

(about 2 medium) grated zucchini

vegetable oil

eggs

cinnamon

baking soda

baking powder

all-purpose flour

NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided (optional)

Combine zucchinisugaroileggspecansvanilla extractcinnamonbaking sodabaking powder and salt in a large mixer bowl. Mix until well combined. Add flour one cup at a timemixing thoroughly after each addition.

Pour into two 8 x 4-inch loaf pans sprayed with nonstick cooking spray or olive oil spray. Sprinkle morsels evenly over batter in each panif desired.

Bake at 350° F for 55 to 65 minutes or until golden brown.

Let cool completely. Cut each loaf into 8 slices; cut each slice in half.

Saltine Toffee

Nonstick cooking spray

saltine crackers

brown sugar

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

walnuts

Line a 17.25 x 11.5-inch rimmed baking sheet with foil; spray with nonstick cooking spray. Place saltines in a singlerectangular layer with edges touching.

Heat sugar and butter in a small saucepan over medium heat. Cookstirring frequentlyfor about 5 minutes or until sugar is dissolved and mixture is combined. Pour carefully over saltines.

Bake for 5 minutes. Remove baking sheet from oven; turn oven off. Sprinkle morsels evenly over saltines; place in oven for 2 minutes to melt. Remove from oven; use a spatula to gently spread chocolate over all saltines. Sprinkle with nuts; press into chocolate.

Refrigerate for 1 to 2 hours or until hard. Peel off foil; break into pieces.

Choco Fondue

(12 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels

(12 fluid ounces) Nestlé® Carnation® Evaporated Milk

Cook morsels and evaporated milk in mediumheavy-duty saucepan over low heatstirring frequently until morsels are melted.

Serve with strawberriesapple slices and banana slices for dipping.

Store remaining sauce tightly covered in refrigerator.

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

Bake at 450° F for 7 minutes or until marshmallows are toasted.

Cool on wire rack for a few minutes. Serve with graham crackers for dipping.

Chocolate Chip Cookie Dippers

(2 sticks) unsalted butterat room temperature

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

NESTLÉ® CARNATION® Evaporated Milk

Flakey sea salt (optional)

Line a 18 x 13-inch half sheet pan with parchment paper.

Combine flourbaking soda and salt in small bowl.

Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels.

Spoon dough onto prepared pan. With handsflatten dough making sure it covers the pan completely.

Bake at 375° F for 20 to 25 minutes or until golden brown.

Cut into rectangles (8 rows crosswise and 5 lengthwise). And then cut each rectangle in half lengthwise so they resemble fries.

Working in batches (not all rectangles will fit on pan)place as many cookies as will fit on the pan and bake at 375° F for 5 to 7 minutes. This will get the cookies crisp enough to diplike biscotti.

Before servingmicrowave remaining morsels and evaporated milk in mediumdryuncoveredmicrowave-safe bowl on HIGH (100%) power for 1 minute; whisk until smooth. Place cookies on platter with melted chocolate for dipping. Serve with flakey sea salt.

Chocolate Chip Peanut Butter Sandwich Cookies couldn't be easier to make. This take on the traditional favorite uses chocolate chip cookie dough and creamy peanut butter to make delicious after-school treats.

Chocolate Chip Peanut Butter Sandwich Cookies

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

peanut butter

Prepare cookies according to package directions. Remove to wire rack to cool completely.

Spread a tablespoon of peanut butter on bottoms of 12 cookies. Top each with the remaining cookies to make sandwiches.

Cookie Dough Overload

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

scoop (about ¼ cup) cookie dough ice cream

Press 2 squares of cookie dough into 1 muffin cup. Bake according to package directions.

Place small scoop of ice cream in cookie cup.

Butter Toffee Popcorn

popcorn

½ cup (1 stick) unsalted butter

corn syrup

sea salt

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Place popcorn in a large bowl. Melt butter in a medium saucepan over medium heat. Add sugar and corn syrup; bring to a boil. Boilstirring constantlyfor 2 minutes.

Remove from heat; stir in baking soda (mixture will foam). Pour over popcorn; stir to coat. Pour popcorn mixture on a parchment paper-lined baking sheet; spread out evenly. Sprinkle with salt.

Bake at 250° F for about 30 minutes or until golden.

Remove to wire rack to cool completely. Break into pieces.

Microwave morsels in smallmicrowave-safe bowl on HIGH (100%) power for 30 to 40 seconds; stir until smooth. If necessarymicrowave at additional 10-second intervals. Drizzle melted chocolate over popcorn.

Refrigerate for 5 to 10 minutes or until chocolate is set.

Banana Breakfast Cookies

oats

bananasmashed

raisins

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

Place oatsmashed bananaseggraisinsmorselsevaporated milkoil and cinnamon in a medium bowl. Mix until thoroughly combined. Drop mixture by tablespoons onto parchment paper-lined baking sheet.

Bake at 350° F for 12 to 15 minutes or until lightly golden on bottom.

Praline Upside Down Chocolate Cake

buttermelted

(1 ½ sticks) buttersoftened

NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsmelted and cooled slightly

milk

NESTLÉ® LA LECHERA® Dulce de Leche

Combine pecansbrown sugar and 3 tablespoons melted butter in a small bowl. Spread evenly on bottom of greased 13 x 9-inch baking pan.

Combine flourbaking soda and ½ teaspoon salt in a small bowl; set aside.

Beat granulated sugar¾ cup softened butter and vanilla extract in a large mixer bowl for 2 minutes or until fluffy. Add eggs one at a timebeating well after each addition. Beat in melted chocolate. Beat in flour mixture alternately with milk just until combined. Drop mixture in spoonfuls over pecan layer; carefully spread to edges of pan.

Bake at 350° F for 28 to 32 minutes or until wooden pick inserted in center comes out clean.

Invert cake onto a serving platter so pecan layer is now on the top. Place dulce de leche in a smallresealable plastic bag; microwave for a few seconds. Knead bag to soften. Cut small corner from bag; squeeze to drizzle over cake. Sprinkle with coarse salt.

Baked eggplant is delicious.Add cooked chorizo, cheese and a quick and easy tomato sauce and you’ve got yourself a flavorful dish for your next family dinner.

Eggplant Chorizo Bake

eggplant

grapeseed oil

tomatoes

tomato paste

MAGGI Granulated Chicken Flavor Bouillon

Mexican oreganodivided

pork

(3 ounces) shredded Manchego cheesedivided

Slice off the stem of eggplant. Using a mandolin slicerslice into ¼-inch-thick slices. You should have about 12 slices.

Heat oil in large skillet over medium-low heat. Add tomatoes with juicetomato paste and bouillon. Cookstirring frequentlyfor about 5 minutes or until mixture is thickened. Stir in evaporated milk½ teaspoon oregano and sugar. Cook for 1 minute. Remove from heat.

Spread 2 tablespoons of sauce in an oven-safe dish.

Arrange half of the eggplant slices in one layer on bottom of dish. Top with ½ cup sauce. Sprinkle with half of the chorizo and 1/3 cup cheese. Repeat layers by placing remaining slices over first layer. Top with remaining saucechorizo and cheese.

Bake for 20 minutes. Remove from oven; sprinkle with remaining ½ teaspoon oregano and serve.

Caruso Sauce with Pasta originated in Uruguay to honor the famous Italian tenor, Enrico Caruso. Over time, this creamy pasta sauce spread throughout South America and eventually to Europe. Enriched with cheese, ham, and mushrooms, and delicately seasoned with cinnamon and nutmeg, Caruso sauce is usually served over cappellini or tortellini. It tastes just as delicious served over spaghetti!

Caruso Sauce with Pasta

dry spaghetticookeddrained and held warm

(3/4 stick) unsalted butterdivided

(8 ounces) or about 3 cups sliced mushrooms

(about 6 ounces) chopped ham (can use smoked)

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

MAGGI® Beef Flavor Bouillon Cubecrusheddissolved in 1 1/2 cups warm water

(4 ounces) shredded Emmental (Swiss)Gruyère or mozzarella cheese

black pepper

nutmeg

toastedchopped walnuts (optional)

parsley (optional)

Melt 3 tablespoons butter over medium heat in medium saucepan. Add mushrooms; cookstirring occasionallyfor 6 to 8 minutes or until tender and golden.Add ham; stir for 1 minute. Remove from heat.

Melt remaining 3 tablespoons butter over medium heat in large saucepan or skillet.Add flourstirring constantlyuntil mixture turns light brown in color.With wire whiskslowly add evaporated milk and warm beef brothwhisking constantly.Bring to a boil.Cook for 6 to 8 minutes or until smooth and slightly thickened (mixture coats back of spoon).Remove from heat.Stir in cheese.Stir in peppercinnamonnutmegreserved mushroom mixture and nuts.

Pour sauce over hot pasta.Sprinkle with parsley.

Top 13 all brands recipes from across the web

The most viewed all brands recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

CARNATION® Famous Fudge

Zucchini Bread

Saltine Toffee

Choco Fondue

Skillet S'mores Dip

Chocolate Chip Cookie Dippers

Chocolate Chip Peanut Butter Sandwi...

Cookie Dough Overload

Butter Toffee Popcorn

Banana Breakfast Cookies

Praline Upside Down Chocolate Cake

Eggplant Chorizo Bake

Caruso Sauce with Pasta

Top 13 all brands recipes from across the web

The most viewed all brands recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CARNATION® Famous Fudge

Zucchini Bread

Saltine Toffee

Choco Fondue

Skillet S'mores Dip

Chocolate Chip Cookie Dippers

Chocolate Chip Peanut Butter Sandwi...

Cookie Dough Overload

Butter Toffee Popcorn

Banana Breakfast Cookies

Praline Upside Down Chocolate Cake

Eggplant Chorizo Bake

Caruso Sauce with Pasta

The most viewed all brands recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine