Ingredients

• 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
• 1 loaf (1 pound) frozen white bread dough, thawed
• 4 ounces cream cheese, softened
• 2 garlic cloves, minced
• 1 jar (7 ounces) roasted red peppers, well drained and sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 2 cups (8 ounces) Swiss cheese, shredded
• 1 teaspoon poppy seeds

Preparation

1. In skillet, brown sausage until no longer pink; drain.
2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
3. Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
4. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.

Serves

Yield 16 appetizer servings

Source

Johnsonville

Ingredients

• 4 (9-inch) whole wheat tortillas
• 6 tablespoons smooth peanut butter or reduced-fat cream cheese
• 1 cup fresh spinach or torn romaine leaves
• 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
• 1/2 cup carrots, shredded or matchstick
• 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)

Preparation

1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
3. Serve with yogurt or ranch dressing.

Serves

Yields 4 servings - Serving size 1 tortilla roll-up

Source Wheat Foods Council

Ingredients

• 1 (10-inch) prepared round angel food cake
• 2 (3-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 cup lemon juice from concentrate
• 1 teaspoon almond extract
• 2 to 4 drops red food coloring, optional
• 1 cup chopped fresh strawberries
• 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
• Additional fresh strawberries, optional

Preparation

1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.

Preparation Time

35 minutes

Chill Time

3 hours

Serves

Makes 8 to 10 servings

Source

Eagle® Brand Sweetened Condensed Milk

Ingredients

• 1-1/2 cups Nabisco Graham Cracker Crumbs
• 1 cup coarsely chopped Planters Pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup (1/2 stick) butter, melted
• 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1 tablespoon vanilla
• 1/2 cup Breakstone's or Knudsen Sour Cream
• 3 eggs
• 1 bag (14 ounces) Kraft Caramels, divided
• 2 tablespoons water, divided

Preparation

1. Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350¿F for 10 minutes.
2. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
3. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
4. Bake at 350°F for 40 minutes or until center is almost set.
5. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
6. Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.

Description

Kraft Kitchens

Preparation Time

15 minutes plus refrigeration

Bake Time

40 minutes

Serves

Makes 32 servings

Source

Kraft® Foods

Ingredients

• 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
• 1/2 cup pecan halves, toasted, finely chopped
• 1/4 cup sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 package (6 ounces) white baking chocolate, divided
• 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla, divided
• 4 eggs
• 1 can (21 ounces) cherry pie filling

Preparation

1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.

Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
• 1 egg yolk, beaten
• 1/3 cup flaked coconut, packed
• 2 (8-ounce) packages plain cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 2 eggs
• 1/2 cup lime juice

Preparation

1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.

Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients

• 2 (12-ounce) packages frozen raspberries, thawed
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons water

Preparation

1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.

Serves

Makes 3 cups

Quick Berry Sauce

Ingredients

• 1 cup raspberries
• 2 tablespoons lemon juice
• 2 tablespoons sugar or to taste
• 1 cup blueberries
• 1 cup diced strawberries

Preparation

1. In large bowl, combine raspberries, lemon juice and sugar.
2. Using large fork or potato masher, smash berries to make puree.
3. Fold in blueberries and strawberries. Store covered in refrigerator.

Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients

• 4 tablespoons butter or margarine, divided
• 1/2 cup flaked coconut
• 1/3 cup chopped pecans
• 1 1/4 cups white chocolate chips or white vanilla chips
• 1/4 cup lime juice

Preparation

1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients

• 1 mango, peeled, pitted and diced
• 1 cup chopped pineapple
• 1 cup diced strawberries
• 2 tablespoons lemon juice
• 1/4 cup sugar

Preparation

1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.

Serves

Makes 2 1/2 cups

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice
• 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
• 2 eggs, separated
• 1 (8- or 9-inch) graham cracker or baked pie crust
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

Preparation

1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.

Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 egg white, whipped
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 1 (14-ounce) package flaked coconut

Preparation

1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk

These Salted Caramel Cheesecake Brownie Bars call for cream cheese, sweetened condensed milk, vanilla, caramel and chocolate syrups and pecans.

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5-ounce) package Pillsbury® Mocha Flavored Fudge Brownie Mix
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 1 egg
• 1 teaspoon vanilla extract
• Smucker's Sundae Syrup(tm) Caramel Flavored Syrup
• Smucker's Sundae Syrup Chocolate Flavored Syrup
• Pecan chips for sprinkling
• Sea salt crystals for sprinkling

Preparation

1. HEAT oven to 350°F. Spray a 13 x 9 baking pan with no-stick cooking spray and set aside. Prepare brownie mix according to package directions. Spread into baking pan.
2. COMBINE cream cheese, butter and cornstarch in a small bowl and using a mixer, beat until fluffy. Gradually add sweetened condensed milk, egg and vanilla beating until smooth. Pour evenly over brownie batter. Bake for 45 minutes or until the top is slightly golden brown.
3. REMOVE from the oven and let cool. Using generous amounts of caramel and chocolate flavored syrups to create a lattice pattern over the entire pan. Sprinkle with pecan chips and lightly sprinkle with sea salt.
4. CUT into bars and store covered in the refrigerator.

Cook Time

45 minutes

Serves

Servings 40

Notes, Tips & Suggestions

Rebecca F., Bartlett, Ill.

Source

Eagle Brand

Ingredients

Cake

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby's 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Filling

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Preparation

For Cake:

1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling:

1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
2. Spread cream cheese mixture over cake.
3. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
4. Sprinkle with powdered sugar before serving, if desired.

Nutrition

Calories: 370
Total Fat: 16g
Cholesterol: 105mg
Protein: 5g
Carbohydrates: 52g
Sodium: 280mg

Serves

Makes 10 servings

Notes, Tips & Suggestions

Cooking Tips - Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source

Nestlé USA, Inc.

Ingredients

• 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 Honey Maid Graham Pie Crust (6 ounces)

Preparation

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
2. Pour into crust.
3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
4. Top with fresh strawberry slices if desired and serve.

Source: Kraft® Foods