This one is great - all done on stove top no baking required - quick and easy drop cookies!

48 Hershey's kisses, 1tsp baking soda
1/2cup shortening, 2tbsp milk
3/4cup peanut butter, 1tsp vanilla
1/3cup granulated sugar, 1-1/2cup flour
1/3cup lightly packed brown sugar, 1 egg
1/2tsp salt granulated sugar

heat oven to 375 - remove wrappers from chocolates - beat shortening & peanut butter in large bowl til well blended - add granulated sugar & brown sugar-beat til fluffy-add egg, milk & vanilla-beat well - shape dough into 1inch balls-roll in granulated sugar-place on ungreased cookie sheet-bake 8to10min or til lightly brown-immediately press a chocolate into center remove from cookie sheet and cool

1 (10 3/4-ounce) prepared loaf angel food cake, frozen
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
4 cups peeled, sliced fresh peaches (about 2 pounds)
Instructions
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

This recipe makes one 13 x 9 inch cake in about 15 minutes.... what more could you ask for...

2 cups butter
3 cups flour
1 cup icing sugar

combine all ingredients and beat fo 10 minutes - drop on cookie sheet and decorate with merachino cherries - bake at 350 for about 17 minutes (until bottom appears slightly brownish)

prep time: 15 minutes plus chilling time
servings: 1 1/2 dozen balls

INGREDIENTS
* 1 1/2 cups (375 mL) dried apricots, ground
* 2 cups (500 mL) flaked coconut
* 2/3 cup (150 mL) Regular or Low Fat Eagle Brand®
* Icing sugar [optional]

INSTRUCTIONS
* Combine apricots and coconut; blend well. Stir in Eagle Brand.
* Shape into 1” (2.5 cm) balls. If desired, roll in icing sugar. Let stand at room temperature until firm.

prep time: 40 minutes plus chilling time
servings: 30 eggs

INGREDIENTS
* 1/2 cup (125 mL) butter, softened
* 1 tsp (5 mL) salt
* 1 can (300 mL) Regular Eagle Brand®
* 1 tsp (5 mL) vanilla or almond extract
* Few drops yellow, red or green food colouring
* 2.2 lbs (1 kg) icing sugar
* 1.5 lb (680 g) semi-sweet chocolate, melted
* Decorative icing (pink, blue, green yellow)
* Candy sprinkles

INSTRUCTIONS
* Cream butter and salt until fluffy. Gradually beat in Eagle Brand, vanilla and food colouring of your choice. Slowly beat in icing sugar until well blended.
* Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill until 4 hours, or until firm.
* Resting each egg on a 2-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
* Decorate with sprinkles or let chocolate stand until firm and decorate with icing.
* Store covered at room temperature or in the refrigerator.
Try these delicious recipe variations: Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry or mint extract for vanilla. Double chocolate eggs: After beating in icing sugar, add 1/2 cup (125 mL) mini chocolate chips. Proceed with kneading as directed.