Shrimp Scampi


12 – 16 oz peeled, deveined, tail-on shrimp
2 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/4 teaspoon salt
3 light dashes cayenne pepper, optional
1/4 cup white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped Italian flat leaf parsley


Rinse the shrimp, drain and pat dry with paper towels.

Heat up a skillet (cast-iron preferred) on medium heat and add the butter. Saute the garlic a few times before adding the shrimp. Add the salt and cayenne pepper (if using). Stir to combine well with the garlic before adding the white wine and lemon juice.

Stir and cook until the white wine evaporates a little bit. Add the parsley, stir well and serve immediately.

White Christmas Jewel Fudge


3 (6-ounce) packages premium white chocolate chips (18-ounces)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries


Over low heat, melt chocolate with EAGLE BRAND®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8 or 9-inch square pan.

Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.