1 (9 inch) pie crust, baked
1 1/2 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
1/2 cup water
1/2 cup heavy whipping cream

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

1 stick butter, melted
1 c. sugar
2 heaping tbsp. cocoa
2 eggs
1 tsp. vanilla
3/4 c. flour
Nuts, if desired

Mix first 3 ingredients. Beat in eggs. Add vanilla, flour and nuts. Bake in greased glass pie plate for 25 minutes at 350 degrees. Serve with vanilla ice cream and Hot Fudge Sauce (see below).

SAUCE:

1 1/2 c. sugar
4 tbsp. all-purpose flour
2 tbsp. cocoa
1 1/2 c. water
1/4 c. butter
1 tsp. vanilla

Blend together sugar, flour and cocoa in medium mixing bowl. Bring water to boil in medium saucepan. Add sugar mixture; stir until smooth. Add butter; simmer over low flame 15 to 20 minutes. Stir in vanilla. Makes 2 to 2 1/4 cups.

Every Christmas one of my co-workers always makes this delicious fudge.  He promised me that I will be able to make this delicious, fail proof fudge, every time.  It was so simple, and yes I can make fudge, just like he can.

 Estimated Times:

Preparation - 10 min

Cooking - 6 min 

Cooling Time - 2 hrs refrigerating 

 Yields - 49 pieces

Ingredients

• 1 1/2 cups granulated sugar

• 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk

• 2 tablespoons butter or margarine

• 1/4 teaspoon salt

• 2 cups miniature marshmallows

• 1 1/2 cups (9 ounces) 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 foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts 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 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.

10 tbsp. softened butter, divided
2/3 cup packed brown sugar
2 large Granny Smith apples, cored, peeled and sliced
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour
1-1/2 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/4 cup Marsala wine
Crème fraîche or lightly sweetened whipped cream (optional)

Preheat oven to 350°F and spray a 9-inch springform pan with nonstick cooking spray. Combine 1/4 cup (4 tbsp.) butter and brown sugar in a small saucepan. Cook over low heat, stirring frequently, until mixture no longer separates, about 4 minutes. Pour into prepared pan and arrange apple slices on top. In a medium bowl, beat remaining 6 tbsp. butter until light and fluffy; beat in sugar, eggs and vanilla. Stir together dry ingredients in a small bowl. Stir together milk and Marsala; add dry ingredients to butter mixture alternately with milk mixture, beginning and ending with dry ingredients and beating well after each addition. Stir in walnuts and pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack for 10 minutes. Remove ring from pan and invert cake onto a serving plate. Serve warm with crème fraîche or lightly sweetened whipped cream, if desired.

Prep time: 15 minutes Cook time: 35 to 40 minutes  Makes 10 servings.
 

Nutrition Per Serving: 350 calories, 5 g protein, 17 g total fat (8 g sat., 0 g trans), 44 g carbohydrate, 2 g fiber, 29 g sugar, 80 mg cholesterol, 230 mg sodium, 8 points

Refrigerated pie crust or pastry for single pie crust
1 1/2 cups buttermilk
1 1/4 cups sugar
6 tbsp. butter, melted
2 tbsp. flour
1 tsp. lemon extract
1/8 tsp. salt
3 eggs
4 very thin slices lemon, cut in half and seeds removed 

Preheat oven to 350°F. Place pie crust into a 9-inch pie dish, turn under excess dough and flute edge (if pastry). In a medium bowl, whisk together all remaining ingredients except lemon slices and blackberries. Pour into prepared crust
and bake for 25 minutes. Place lemon halves around the outside edges of the pie and bake for another 15 to 20 minutes. Cool completely before serving.

Prep time: 10 minutes, Cook time: 40 to 45 minutes   Makes 8 servings.

Nutrition Per Serving: 400 calories, 6 g protein, 19 g total fat (10 g sat., 0 g trans), 52 g carbohydrate, 2 g fiber, 37 g sugar, 125 mg cholesterol, 270 mg sodium, 9 points

2-1/3 cups flour
1/3 cup sugar
1/4 tsp. salt
1 cup butter, softened (not margarine)
1/4 cup mini chocolate chips

Prep time: 10 minutes
Cook time: 30 to 35 minutes

Makes 20 cookies.

Nutrition Per Serving: 165 calories, 2 g protein, 10 g fat, 16 g carbohydrate, <1 g fiber, 24 mg cholesterol,
30 mg sodium

Cheesecake Factory Bakery Oreo Cheesecake