MINTY MALLOWS

1 can (14-oz) sweetened condensed milk
1 pkg (10-oz) Nestle Toll House mint-chocolate morsels
2 cups miniature marshmallows
1 cup coarsely chopped pecans or walnuts

In top of a double boiler, combine milk and morsels over hot but not boiling water. Stir until the morsels are melted and mixture is smooth.

In a large bowl, combine the marshmallows and nuts. Stir in the chocolate mixture; mix well.

Spread mixture into a lightly buttered or sprayed pan. Chill until firm (about 20 minutes). Cut into small squares.


Yield: 1 1/2 lbs

Note: This is a Nestle recipe and photo.

WHITE CHOCOLATE CREAM CHEESE FROSTING

8-oz white chocolate, roughly chopped
2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp vanilla extract
White sugar pearls for decorating, if desired

Microwave chocolate in a microwave-safe bowl in 20 second intervals, stirring after each, until melted; set aside.

Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with mixer on medium speed until smooth and creamy, about 4 minutes.

Using a rubber or silicone spatula, gently fold the melted chocolate into the butter mixture.

Yield: Will frost and fill a two layer cake.

Note: This frosting may be covered and refrigerated up to two days. Right before using, beat with a mixer to soften.

Note: File Photo

MINI EAGLE BRAND CHEESECAKES

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 pkg (8-oz each) cream cheese, softened
1 can (14-oz) Eagle Brand milk
3 eggs
2 tsp vanilla extract
1 can fruit pie filling (your choice)

Combine crumbs, sugar, and butter; press approximately 1 tablespoon of mixture in bottom of each lined muffin cup.

Beat cream cheese until fluffy; gradually add the milk, eggs, and vanilla until blended. Spoon over the crust in the muffin cups.

Bake at 300 degrees for 20 minutes. Remove from oven and allow to cool.

Top the cheesecakes with the pie filling and chill until serving time.

LEMON-POPPY PINWHEELS

1 sheet (1/2 a 17.3-oz pkg) frozen puff pastry, thawed
All-purpose flour for rolling out dough
1/4 cup lemon curd
1 tbsp poppy seeds
1 large egg
Powdered sugar, for dusting

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper; set aside.

Roll our the puff pastry into a 12-inch square on a lightly floured surface; brush with the lemon curd and sprinkle with the poppy seeds.

Cut pastry in half, then cut each half crosswise into 1/4-inch wide strips. Roll each strip into a coil and transfer to the prepared baking sheets.

Beat egg with water; brush on the pinwheels.

Bake at 350 degrees approximately 20 minutes or until golden brown. Allow to cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

Dust with powdered sugar.

Yield: Approximately 8 dozen

This is a Pepperidge Farms Recipe and Photo