pascua de resurreccion

Piña Colada Gelatin

Nonstick cooking spray

(14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

coconut Greek yogurt

pineappleundrained

pineapple juice

gelatin

coconut

Spray 15 dessert cups lightly with nonstick cooking spray; set aside.

Combine sweetened condensed milkyogurt and crushed pineapple in medium bowl; stir well.

Microwave pineapple juice in largemicrowave-safe bowl for 90 seconds or until hot. Sprinkle gelatin one packet at a time over hot juicewhisking vigorously after each addition until dissolved.

Stir gelatin mixture into yogurt mixture. Pour about 1/3 cup of mixture into each dessert cup. Refrigerate for 2 hours or until firm.

<p>A magical dessert with the colorful touch of strawberries to fill your next gathering at home with joy.</p>

Gelatin with Strawberries

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

water

(14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk

vanilla extract

unflavored gelatindissolved in 1/4 cup warm water

strawberries

Heat evaporated milk and water in medium saucepan until boiling. Remove from heat; add the LA LECHERA Sweetened Condensed Milk and vanilla extract. Mix well and set aside.

Add gelatin mixture; stir until the gelatin is dissolved.

Add strawberries and transfer the mixture to a round gelatin mold; refrigerate until set. Unmold and serve.

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

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.

NESTLÉ® Very Best Fudge

(1/2 stick) butter

DIAMOND OF CALIFORNIA® pecans or walnuts (optional)

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.

Combine sugarevaporated milkbutter and salt in 4- to 5-quart heavy-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 pan(s).Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.Store tightly covered in refrigerator.Makes about 4 pounds.

Spring S'Mores Bars are colorful and delicious. These make a colorful springtime or Easter treat, but also are perfect for year-round entertaining.

Spring S'Mores Bars

heavy whipping cream

(11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

graham

Line 9-inch-square baking pan with heavy-duty foil.

Heat cream in a medium saucepan over medium-high heat for 1 to 2 minutes or until bubbles appear around edges. Remove from heat. Add morsels; stir until smooth. Coolstirring occasionallyfor 10 to 12 minutes. Add marshmallows; stir to coat. Gently stir in graham cracker pieces until combined.

Spread mixture into prepared pan; press down lightly. Refrigerate for 2 hours or until firm. Cut into bars.

Bring these elegant lemon shortbread cookies, partially dipped in melted white morsels, to a party as a hostess gift – they look beautiful and taste even better! Substitute the zest and chocolate to create additional tasty variations.

Premier White Lemon Cookies

all-purpose flour

(2 sticks) buttersoftened

lemon peel

(12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morselsdivided

vegetable shortening

Combine flour and salt in small bowl.Beat buttersugarlemon peel and vanilla extract in large mixer bowl until fluffy.Gradually beat in flour mixture. Stir in 1 cup morsels.

Divide dough into 4 even pieces. Gently shape each piece into an 8 x 1-inch diameter log.Wrap logs tightly in wax paper.Refrigerate for at least 1 hour or until firm.

Unwrap logs; cut each log with serrated knife into 16 slicesabout 1/2-inch thick.If necessaryreshape edges of cookies.Place 2 inches apart onto ungreased baking sheets.

Bake for 13 to 14 minutes or until edges are set.Cool for 2 minutes; remove to wire racks to cool completely.

Microwave remaining 1 cup morsels and vegetable shortening in smalluncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;STIR.Morsels may retain some of their original shape.If necessarymicrowave at additional 10- to 15-second intervalsstirring just until morsels are melted.

Dip top half of cookies into melted morsels.Scrape off excess against side of bowl.Place on baking sheets. Refrigerate for 20 minutes or until set.

Chocolate Banana Strudel

phyllo dough

bananas

dark brown sugar

unsalted butterdivided

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Place box of frozen phyllo dough in the refrigerator for at least 4 hours prior to using. Letting it sit in the refrigerator overnight is best.

Cut bananas into ½ inch coins. Mix banana with brown sugarvanilla extract and salt. In a medium sauté panmelt 1 tablespoon butter over medium heat. Cook the banana mixture for approximately 5 minutesuntil sugar begins to bubble and bananas become softer. Remove the bananas from the heat and place mixture in a medium bowl. Let sit for 5 minutesthen stir in the chocolate morsels to melt. Set aside.

Assembly:Remove phyllo dough from the refrigerator and unroll the dough sheets onto a cool and clean work counter. Be sure that the long side of the dough is closest to you.Leave the sheets in a pileonce they are unrolled. Melt remaining 3 tablespoons butter either on the stove or in a microwave. Place granulated sugar in a small bowl.

Place one sheet of phyllo in front of you and using a pastry brushbrush the sheet with a thin layer of butterand then sprinkle sheet with 2-3 pinches of granulated sugar. Place another sheet of phyllo dough on top of the first one and repeat the butter and sugar steps.

Repeat with two more sheets of phyllountil you have 4 sheets on top of each other. Using a pizza wheel or knife and a rulercut the layered phyllo into 4 stripseach 3 inches wide each. Use the long side of the dough as your guide for cutting. The long side is typically 12 inches long.

Place 2 tablespoons of the banana filling 2 inches below the center line of the dough on each of the 4 dough strips. Starting at the bottom of the dough stripsclosest to youroll the 4 strips into logsone at a timebeing careful not to let the filling spill out. Using careplace strudels onto a parchment lined sheet tray.

Repeat this entire process 1 more timeto create 8 strudel in total. Brush the tops of the strudel with the remaining butterand let strudels chill in the refrigerator at least 30 minutes prior to baking.

Preheat your oven to 350° F. Bake strudel approximately 20-25 minutesuntil phyllo is golden brown and cooked through. Remove sheet tray to cooling rack and let strudels cool 8-10 minutes prior to serving.

This twist on the traditional brownie is brought to you by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA.These moist brownies are the perfect blend of chocolate and nuts that will satisfy any chocolate lover.

Brownie Cupcakes

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

(2 1/2 sticks) buttersliced

eggs

walnuts

Preheat oven to 325° F.Line two 12-cup muffin pans with liners.

Melt chocolate and butter in double boilerstirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.With mixer at medium speedadd melted chocolate mixture to egg mixture.Gradually add flour.Stir in nuts.Scoop 1/3 cup batter into each cupcake linerfilling 3/4 full.

Bake for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.Cool in pans for 5 minutes; remove to wire racks to cool completely.

This decadent dessert by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA, will make a stunning centerpiece to any get together.With a layer of rasberry jam, chocolate mini morsels and almonds sandwiched between rich chocolate cake and the subtle crunch of almond topping, this perfect combination is sure to go fast!

Chewy Chocolate Raspberry Cake

NESTLÉ® TOLL HOUSE® Baking Cocoa

(3 sticks) buttermelted

almond extract

raspberry jam

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

almondsdivided

Preheat oven to 300° F.Grease 9-inch springform pan.Line bottom of pan with wax paper.Grease wax paper.

Sift together flourcocoa and salt into medium bowl.Combine sugar and butter in large mixer bowl on low until blended.Add eggsone at a timebeating well after each addition.Add the almond and vanilla extracts; beat until smooth.Pour into prepared panreserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan.Top with morsels and 1/2 cup of the sliced almonds.Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.

Bake for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean.Cool completely in pan on wire rack.Remove side of springform pan.

Chocolate Chip Ginger Scones

baking powder

unsalted buttercold

ginger

heavy cream

Preheat oven to 425° F. Lightly grease baking sheets.

Combine flourgranulated sugarbaking powderand 1/2 teaspoon salt in a large bowl. Slice butter thinly. Then combine with flour mixtureusing a fork or dough cutteruntil mixture resembles coarse meal.Mix in ginger pieces and morselsthen stir in 1 cup heavy cream. Place dough onto floured work surface and press into a 1-inch-thick round disk.Cut disk into 8 wedges; transfer to baking sheet. Brush tops with heavy cream prior to baking.

Bake for 15-17 minutesuntil edges are golden brown. Cool on wire racks for 10 minutes.

Mix powdered sugar2 tablespoons heavy creamginger and 1/8 teaspoon salt in a small bowl and whisk together. Drizzle over scones prior to enjoying.

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Top Tags

Piña Colada Gelatin

Gelatin with Strawberries

CARNATION® Famous Fudge

NESTLÉ® Very Best Fudge

Spring S'Mores Bars

Premier White Lemon Cookies

Chocolate Banana Strudel

Brownie Cupcakes

Chewy Chocolate Raspberry Cake

Chocolate Chip Ginger Scones

Top 10 pascua de resurreccion recipes from across the web

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

Top Tags

Piña Colada Gelatin

Gelatin with Strawberries

CARNATION® Famous Fudge

NESTLÉ® Very Best Fudge

Spring S'Mores Bars

Premier White Lemon Cookies

Chocolate Banana Strudel

Brownie Cupcakes

Chewy Chocolate Raspberry Cake

Chocolate Chip Ginger Scones

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