Be sure to remember your best buds on Christmas morning!
Nestlé Toll House Fudge
1 1/2 cups sugar
1 can (5 ounces) evaporated milk (2⁄3 cup)
2 tablespoons butter or margarine
1⁄4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts, optional
1 teaspoon vanilla extract
Line 8-inch square baking pan with large sheet of foil, allowing excess to overlap two sides of pan, for easy removal of fudge.
In medium, heavy-duty saucepan, combine sugar, evaporated milk, butter and salt. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Add marshmallows, chocolate morsels, nuts and vanilla extract. Stir vigorously for 1 minute, or until marshmallows are melted.
Pour into prepared baking pan and refrigerate for 2 hours, or until firm.
Holding excess foil, lift fudge from pan; remove foil. Cut into bite-size pieces. Yields 48 pieces.
Editor’s Note: For Milk Chocolate Fudge, substitute 1 3⁄4 cups (11.5-ounce package) Nestlé Toll House Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. For Butterscotch Fudge, substitute 1 2⁄3 cups (11-ounce package) Nestlé Toll House Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
If you’re making the cookies, we have the decorations! ;)
Cream Cheese Cut-Out Sugar Cookies
Author: Cookies & Cups
Serves: 36 large cut out cookies
1 (8 oz) brick PHILADELPHIA Cream Cheese
2 cups butter, room temperature
2 cups granulated sugar
2 egg yolks
2 tsp vanilla
½ tsp salt
5¼ cups flour
Cream Cheese Frosting
4 oz cream cheese, room temperature
4 oz butter, room temperature
3 cups powdered sugar
In bowl of stand mixer beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary.
Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined.
Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.
Chill dough for at least 2 hours.
When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.
Remove dough from fridge and in portions, roll dough to ½ inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies won’t spread too much.
Bake for 10-12 minutes, depending on how large the cookies you are baking are.
Transfer to a wire rack to cool completely before icing.
Cream together butter and cream cheese until smooth. Slowly add in powdered sugar and turn the mixer up to medium high and beat until smooth and creamy.
Color with food coloring if desired.
Store cookies airtight at room temperature for up to a week. Or freeze for up to a month.
Store frosting refrigerated in an airtight container for up to a week.
Top it off with some Lemon Sauce –>
This is an easy sauce to make, and it tastes great on so many desserts. Make this sauce to go with a pound cake, bread pudding, gingerbread, or other dessert.
3/4 cup granulated sugar
5 teaspoons cornstarch
1 1/2 cups boiling water
1 heaping tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon butter
In a saucepan, combine the granulated sugar, cornstarch, and salt. Add boiling water and cook, stirring constantly, until mixture is thick and clear. Stir in lemon zest, juice, and butter. Serve warm over a cake, dessert, or bread pudding.
Makes 2 cups of lemon sauce.