Tag Archives: bacon

Happy New Year’s Eve: Two Sweet Recipes to Satisfy Kids and Adults Alike

Written by Chris -

Crunch Bruschetta with Dulce de Leche & Sea Salt Flakes Recipe

Happy New Year’s Eve! For a last minute treat, we’ve made a couple sweet and simple recipes for you!

Let your holiday candy and leftovers work for you. Below, are two dessert/snack recipes that are a snap to put together and likely use ingredients you already have on-hand.

Let bruschetta take a turn as a dessert instead of an appetizer as you top the toasted bread slices with fun-size Nestlé Crunch bars, dulce de leche and sea salt flakes. These are sure to make a fun New Year’s Eve treat!

Crunch Bruschetta with Dulce de Leche & Sea Salt Flakes  (pictured above)

Ingredients for 20 Crunch Bruschetta:

Half of a 1-pound baguette , cut into 1/2-inch-thick slices (20 slices total)

PREHEAT broiler. Place bread slices on baking sheet; spray or brush both sides with oil. Broil for 1 to 2 minutes on each side or until golden. Remove from oven; turn off broiler. Place one Crunch bar on each bread slice. Place baking sheet back in turned off oven; allow Crunch bars to soften for 1 minute. The Crunch bar will retain its shape for the most part, but it will be super soft and warm.

Crunch Bruschetta with Dulce de Leche & Sea Salt Flakes Recipe

Remove from oven. The bruschetta is so good with just a few flakes of sea salt (shown above). It’s absolutely delicious with about 1 teaspoon dulce de leche drizzled over each slice. However you do it, just serve immediately while the chocolate is still warm.

Nestlé Crunch Bacon-Raspberry Panini Recipe

If you are looking for a recipe to enjoy while watching the Rose Parade on New Year’s Day, look no further. One of my favorite food bloggers, Miss in the Kitchen, developed this Nestlé Crunch Bacon-Raspberry Panini recipe (pictured above). It is crazy good and so easy to put together! It makes the most delicious snack, plus, it’s a fun way to use up extra chocolate bars. I’d recommend the sandwich be cut into quarters. A little goes a long way!

Nestlé Crunch Bacon-Raspberry Panini

Ingredients for 2 sandwiches:

  • 4 slices cinnamon swirl bread
  • 2 tablespoons cream cheese, at room temperature
  • 2 tablespoons red raspberry jam
  • 1/8 teaspoon ground chipotle powder
  • 4 slices bacon, cooked and cut in half
  • NESTLÉ CRUNCH Fun-Size Bars
  • 1 tablespoon butter

SPREAD two bread slices with 1 tablespoon cream cheese each. Combine jam and chipotle powder; spread over cream cheese. Top evenly with bacon pieces. Place two Crunch bars over bacon; top with remaining bread slices.

HEAT a grill pan or cast iron skillet over medium-high heat; add butter. When butter is melted, add sandwiches and cook until brown; carefully flip with a spatula and gently press down on sandwiches with spatula. Cook until both sides are browned and chocolate is melted. Remove from skillet to a serving plate; cut in half (or into quarters) to serve.

Happy New Year, my friends!

Links:

Related Recipes:

Dark Chocolate Bruschetta Recipe Simple Affogato-Espresso-Ice Cream Treat Recipe
Dark Chocolate Bruschetta Simple Affogato-Espresso-Ice Cream Treat

Easy Easter Brunch Menu: Enjoy Spring!

Written by Liz -

Egg, Ham & Cheese Brunch Nests

Spring is here! And that means time for brunch, spring vegetables and Easter delicacies. You won’t find any cute bunnies or other Easter treats for kids in this Easter Brunch menu; it’s a strictly grown-up affair. You can easily switch out the egg dish, vegetable side dish, coffee or pastry/dessert to come up with your own custom brunch menu.

1. Main Dish – Egg, Ham & Cheese Brunch Nests (shown above)

These egg nests have a spicy secret: chipotle chiles. You can adjust the amount of chipotle to get just the level of spice you like. And topped with cilantro-avocado crema adds just the right amount of cool to the dish. Thanks to Ericka of Nibbles and Feasts for this recipe; check out her blog for more.

Roasted Carrots with Shallots & Thyme recipe

2. Side Dish – Roasted Carrots with Shallots & Thyme

With many vegetables, cooking destroys some of their vitamins, but this isn’t the case with carrots. You can absorb more beta carotene from cooked carrots than from raw ones. If you like garlic, add a few peeled whole cloves to the mix. Or try these Roasted Asparagus with Pesto & Lemon.

Pull-Apart Cinnamon Chocolate Coffeecake recipe

3. Breakfast Bread – Pull-Apart Cinnamon Chocolate Coffeecake (above)

This coffeecake has the best of all breakfast breads: cinnamon, glaze on top and chocolate. Pull-apart bread is so easy to serve, and it goes really well with coffee before the meal, or as a dessert. Try this Orange-Kissed Brown Sugar Maple Espresso, using one of Coffee-mate’s new flavors plus orange peel for a citrus twist.

Maple Browned Butter Bacon Cupcakes recipe

4. Dessert – Maple Browned Butter Bacon Cupcakes

Whether you’re baking for an upscale party, an Easter brunch or a winter respite, cupcakes are a universal favorite. These sweet and savory cupcakes will specifically please bacon lovers with a sweet tooth – and isn’t that everyone?

Links:

More Easter Brunch Menu recipes:

Roasted Asparagus with Pesto & Lemon recipe
Roasted Asparagus with Pesto & Lemon
Caramel Macchiato Cappuccino recipe
Caramel Macchiato Cappuccino

A Trio of Cupcakes for One Special Day

Written by Chris -

Cookie-Stuffed Chocolate Cupcakes Recipe

Being a mom is what I cherish most. I’ve watched my children blossom into such dear nine year olds. They don’t look alike, nor do they dress alike. In fact, they couldn’t be more different. They just happen to share the same birthday.

We have a standing tradition that each child gets to request any type of cake or cupcake for their special day. Last year, I got off easy – they all requested Red Velvet Cupcakes.

This year was a little different. Each child wanted to design and create their own cupcake. What a difference a year makes! And their creations really didn’t surprise me – all were very fitting to their different personalities.

Cookie-Stuffed Chocolate Cupcakes Recipe

Chocolate Cookie-Filled Cupcakes

This cupcake was created by my son who has a bit of a sweet tooth. His Grandmother introduced him to Oreos, not me (just for the record). An Oreo is placed in the bottom of each cupcake liner, and then chocolate cake batter is poured right over the top. This recipe reminds me a bit of what Picky Palate might create. This kiddo wanted to use prepared frosting – no homemade chocolate butter cream for him. But, he wanted to customize it (I gave him a high-five for that!). We stirred Nestlé Toll House baking cocoa into the vanilla frosting – so it went from a simple vanilla to a delicate milk chocolate. He chose the curly cue tip for piping – love that! And of course, we topped each cupcake with a mini Oreo.

Maple Browned Butter Bacon Cupcakes Recipe

Maple Bacon Browned Butter Cupcakes

This son says he wants to marry bacon – he has great taste! His cupcake is flavored with pure maple syrup and has bits of crumbled bacon throughout. The frosting started out as a delicious maple cream cheese frosting, but he ultimately decided he liked the prepared vanilla frosting better (ok, maybe my kids aren’t so different after all!). He too wanted to add his personal touch so he stirred a little maple syrup into it. He finished his cupcake with a piece of baked brown sugar bacon.

Vanilla & Chocolate Swirl Cupcakes Recipe

Vanilla Milk Chocolate Swirl Cupcakes

My daughter loves vanilla and chocolate swirled together in a cupcake – coated in sprinkles. She would put sprinkles on everything if she could! Her vanilla cupcake has a swirl of melted Nestlé Toll House milk chocolate right in the middle. She also chose prepared vanilla frosting over a homemade butter cream (no comment). But, she wanted to add a swirl of milk chocolate into the frosting, so that’s just what we did. We used Wilton Pink Sugar Pearls for the sprinkles – love those pearlized sprinkles!

All three cupcakes were a huge hit with family and friends. I poked fun of the prepared frosting, but in the end, I really liked the creative add-ins. When preparing three different cupcake recipes on the same day, I welcomed that extra bit of convenience.

My kids aren’t quite ready for their own blog like Recipe Boy (check him out, he’s adorable!), but as they continue to create recipes, I will be sure to share the outstanding ones!

Happy baking,

Chris

Recipe Links:

Mini Morsel Cupcakes Recipe
Mini Morsel Cupcakes
Red Velvet Cupcakes Recipe
Red Velvet Cupcakes

Celebrate National Milk Day: Baked Chicken, Scalloped Potatoes, Creamy Risotto

Written by Nick – 

January 11, 2011 is National Milk day! It’s time to break out your milk-stache and rejoice. National Milk day might feel like an odd holiday to celebrate, but every once in a while we all need a good reason to have an ice cold glass of milk (and cookies). But if you’re like me, you don’t always have a well-stocked fridge and milk is often the first thing to disappear. One thing I always have in the pantry is evaporated milk. Now, I’m probably not going to drink it with a cookie, but it’s great for baking anything! I like to use evaporated milk to give recipes that creamy and rich taste.

Here are some of my favorite “milk” recipes. Each uses Carnation evaporated milk, making it a perfect way to celebrate National Milk Day.

Crispy Baked Dijon Chicken

Crispy Baked Dijon Chicken 

This dish above is super simple to put together. In less than 30 minutes you’ll be enjoying some zesty, crispy chicken. Keep the evaporated milk in the cupboard, the chicken in the freezer and the parmesan cheese on hand… you’ll have most of these ingredients already so it’s a perfect meal to whip up after a long day.

Scrumptious Cheddar Bacon Scalloped Potatoes

Scrumptious Cheddar Bacon Scalloped Potatoes

This side dish is great for entertaining. You’ll want to make enough to have leftovers, because who wouldn’t want some more tomorrow or the next day or the next day?

Simple Risotto with Peas & Parmesan

Simple Risotto with Peas & Parmesan

Another quick and simple dish you can whip up in a hurry, shown above. It’s a staple at any bachelor’s house. This risotto always comes out looking and tasting professional but it’s so simple to put together.

Links:

More Evaporated Milk recipes :

Crustless Broccoli & Cheddar Mini Quiches
Crustless Broccoli & Cheddar Mini Quiches
One-Dish Fiesta Casserole
One-Dish Fiesta Casserole

Bachelor in the Kitchen: Elvis Holiday Bacon Cookies

Written by Nick

Hunka Burnin Love Cookies

One of my favorite parts of being home for the holidays is my mom’s cooking. Regardless of how much you love to cook, there is always something special about your mom baking your favorite cookies every year. But this year I thought it would be a nice surprise to bake her cookies. After looking at the list of top ten recipes from the Nestlé Kitchens Holiday Cookie Contest, I decided to try the Elvis Inspired Hunka’ Burnin’ Love Cookies. I popped in my Elvis Christmas CD and went to work.

I’d love to say I “nailed it” on the first try, but I’m still a novice in the kitchen. Needless to say, the first batch had way too many bananas. Still the cookies tasted great and didn’t last long on the cooling rack – what can I say – cookies never last long around me. The second attempt at the cookies came out great! When it’s not overpowered by 4 times the amount of bananas you really taste all the flavors in each bite. I was pleasantly surprised to learn bacon, chocolate and banana create a delicious sweet and savory treat.

If you’re looking to make something unique this holiday season, you can’t go wrong with these Hunka’ Burnin’ Love Cookies. And with that I’d like to propose a new rule of thumb, “always add bacon.”

Hunka Burnin’ Love Cookies

Ingredients for 3 1/2 dozen cookies:

Directions:

PREHEAT oven to 350° F.

MELT butter in a small saucepan over medium heat; cook 2 for 3 minutes, whisking frequently, until butter foams and starts to turn golden. Remove pan from heat and whisk in marshmallows until melted; pour into a large mixing bowl.

ADD brown sugar, peanut butter and banana to bowl. Mix together using a mixer on medium speed until creamy, about 1 to 2 minutes. Beat in egg, vanilla extract, baking soda and salt until well combined, about 1 minute. Reduce mixer speed to low and beat in flour, oats, semi-sweet morsels, white morsels, bacon and peanuts until just incorporated.

DROP heaping tablespoons full of dough onto ungreased baking sheets, spacing about an inch apart. Bake for 11 to 13 minutes or until golden brown. Cool for 1 minute before transferring to wire racks to cool completely.

Links:

More salty sweet combinations:

Salty and Sweet Chocolate Butter Toffee
Salty and Sweet Chocolate Butter Toffee
Chocolate Dipped Caramels with Sea Salt
Chocolate Dipped Caramels with Sea Salt

Bachelor in the Kitchen: Stuffed Italian Sandwich

Written by Nick -

Stuffed Italian Sandwich

This time of year it may be too cold to cook outside, your barbeque is packed away for the winter and you’re grilling meats sealed in the freezer (or if you’re like me you just brave the cold). So where is a bachelor to turn, without the barbeque? How about a sandwich?

Well I’m a bit embarrassed to say, that even with my love for sandwiches I let National Sandwich Day, November 3rd, slip by without any sort of celebrations. So, to appease the Sandwich Gods and celebrate National Sandwich Day with the fanfare it deserves, I turned to Meals.com to find the most glorious of sandwiches, a sandwich so huge and stuffed with goodness it must be shared – the Stuffed Italian Sandwich.

I had the Buitoni Refrigerated Pesto and the Parmesan Cheese on hand, but everything else required a trip to the store. The recipe suggests stopping at your local Italian grocer but since I have none, I stopped by Whole Foods and found all the delicious Italian meats and cheeses. When I was building (and I mean building) the sandwich I knew there was no way I could keep this sandwich a secret. So I invited some of my closest friends to share the goodness. And I’m glad I did, even with 5 full-grown men we still had leftovers!

I thought it was a bit much to seek out a sandwich recipe; usually I just put deli meat between bread. But when I saw this I knew it was going to be something special. And special it was! Friends pleased, brother pleased, and Sandwich Gods appeased.

Stuffed Italian Sandwich

Ingredients for 10 Servings:

  • 8 ounces mild Italian sausage, cooked and sliced
  • 1 large round hearty bread loaf, unsliced
  • 2 tablespoons Italian dressing
  • 8 slices provolone cheese
  • 2 ounces salami, sliced
  • 1 can (2.25 ounces) sliced black olives, drained
  • 1 slice red onion, 1/2-inch thick
  • 4 slices mortadella
  • 6 tablespoons pizza sauce
  • 6 pepperoncini, drained and sliced
  • 3 ounces pancetta, cooked and sliced
  • 4 ounces sliced turkey
  • 4 ounces sun-dried tomatoes in oil, drained and sliced
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 tablespoon BUITONI Refrigerated All Natural Pesto with Basil

Directions:

PLACE bread on baking sheet. Remove top one-fourth of loaf. With fingers, hollow out bread top and bottom without breaking through crust.

SPREAD Italian dressing evenly inside bottom of loaf. Place half of provolone cheese slices across bottom of bread. Layer the following ingredients: salami, olives, sausage, onion, mortadella, pizza sauce, pepperoncini, pancetta, turkey, sun-dried tomatoes, Parmesan cheese, pesto and remaining slices of provolone.

REPLACE top onto bread. Place another baking sheet on top of bread and top with a 5 to 10 pound weighted object. Allow to sit for 30 minutes to 1 hour. Sandwich should be compressed, but not smashed. Cut into wedges and serve.

Links:

Related recipes:

Italian Sausage Sandwich Casserole
Italian Sausage Sandwich Casserole
Stuffed Sourdough Sandwich
Stuffed Sourdough Sandwich
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