Tag Archives: contest

Nestlé Kitchens Holiday Side Dish Recipe Contest Winner: Brussels Sprout Slaw

Written by Chris -

Brussels Sprout Slaw recipe

Until this recipe, I hadn’t ever met a Brussels sprout recipe I liked. I’ve tried all sorts of recipes prepared by talented chefs and yours truly. Still – nothing could convert these taste buds – who would have thought that raw Brussels sprouts could get my attention?

I initially flagged this Brussels Sprout Slaw recipe by Elyse Benner because of the creative use of apple juice. I love to reduce Apple Juicy Juice and make vinaigrettes out of it. That is exactly what Elyse did. Her approach was simple and ingredients fresh.

When we judged this recipe, the Brussels Sprout Slaw had been sitting in the vinaigrette for 4 hours (stored covered in the refrigerator). Her recipe states to store covered in the refrigerator overnight. Obviously this recipe is wonderful after 4 hours since it won our contest – but after 24, the onion mellows, the sprouts soften and the flavors intensify. If you can, do as Elyse instructs.

Brussels Sprout Slaw recipe

This recipe is so outstanding it made an appearance on our Thanksgiving table. Yes, I loved it so much I made it again, but this time for my family to enjoy.

Brussels Sprout Slaw

Ingredients needed for 12 servings:

  • 4 cups Apple NESTLÉ JUICY JUICE All Natural 100% Juice
  • 2 pounds Brussels sprouts
  • 1 medium yellow onion
  • 1/2 cup apple cider vinegar
  • 2 teaspoons coarse sea salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped walnuts, toasted
  • 1 teaspoon caraway seeds

PLACE Juicy Juice in large skillet; bring to a boil over medium heat. Continue to boil until reduced to ½ cup (this will be close to 45 minutes). It should be thick enough to coat the back of a spoon. Set aside to cool while you prepare the slaw.

WASH Brussels sprouts. Cut the stems off of the Brussels sprouts and remove any discolored leaves. Cut each Brussels sprout in half and slice each half 4 times. Cut onion in half, then thinly slice.

STIR apple cider vinegar and salt into reduced Juicy Juice. Slowly whisk in olive oil until completely combined. Stir in onion, nuts and caraway seeds. Gradually add the Brussels sprouts, tossing to coat.

TRANSFER mixture to serving bowl; cover tightly. Refrigerate overnight. Stir just before serving.

Pumpkin Bread Stuffing with Fennel Apple Deliciousness recipe

2nd Place: Pumpkin Bread Stuffing with Fennel-Apple Deliciousness (above) by Josie Shapiro

Josie referred to the bread as “cornbread” likely because of its texture – it’s a dense bread made with Libby’s 100% Pure Pumpkin and Carnation Evaporated Milk. This whole wheat pumpkin bread gets crumbled then added to a mixture that she calls “fennel-apple deliciousness.” And that’s just what it is! We love how this stuffing is loaded with onions, fennel, apples, cranberries and tarragon. It was delicious enough to land in second place, but we felt it was beautiful enough to take top honors!

Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans recipe

3rd Place: Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans (above) by Joanna L. McCarthy

Everyone loved Joanna’s mashed sweet potatoes – and not one guessed the secret ingredient! These sweet potatoes get roasted with onions, then mashed with butter, cinnamon and Brown Sugar Maple Latte flavor Coffee-mate liquid coffee creamer. You read that right. Move over cream! Joanna also provided a lovely recipe for spiced pecans. She says they are optional. I say include them!

Thank you so much to those that entered! We hope you enter our future contests too.

Links:

Related side dish recipes:

Moroccan Quinoa recipe
Moroccan Quinoa with Pine Nuts
Pumpkin & Sweet Potato Casserole recipe
Pumpkin & Sweet Potato Casserole

No-Fail Sweet Potato Pie: Southern Charm on a Plate

Written by Liz -

No-Fail Sweet Potato Pie recipe

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even had “No Fail” in the recipe title (thanks to Rene Garza for this recipe)!

After making the Roasted Banana Cream Pie with Butterscotch Ganache (so good!) in the Nestlé Kitchens during this summer’s pie contest, I was ready for something a little easier…a little slower, with a nice Southern drawl.

Watch the video above to see how easy it is.

No-Fail Sweet Potato Pie

Ingredients for 8 servings:

FILLING
TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans

Directions:

FOR FILLING

No-Fail Sweet Potato Pie recipe

PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil, as shown above.

No-Fail Sweet Potato Pie recipe

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl. INCREASE oven temperature to 425° F.

No-Fail Sweet Potato Pie recipe

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

No-Fail Sweet Potato Pie recipe

BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.

FOR TOPPING

No-Fail Sweet Potato Pie recipe

MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

No-Fail Sweet Potato Pie recipe

BAKE for an additional 25 minutes or until set.

Links:

Related Recipes:

Chocolate Cappuccino Decadent Pie recipe
Chocolate Cappuccino Decadent Pie – 1st prize
White Chocolate-Mascarpone Key Lime Pie recipe
White Chocolate-Mascarpone Key Lime Pie

Chocolate Cappuccino Decadent Pie: Employee Pie Contest Winner

Written by Chris -

Chocolate Cappuccino Decadent Pie recipe

Soon after we finished selecting, baking and tasting pies from this summer’s pie contest, we decided to start all over again with an employee pie contest. Let me say, we had a ball testing the top recipes in our Nestlé kitchens! Between the two pie contests, I tasted so many pies. Too many pies actually. It’s very difficult to practice moderation with all the tasting that’s required (but someone has to do it, right?). The only thing that got a workout was my stretchy pants – oy! Happy to say, I packed those pants away until we start testing recipes for our next recipe contest.

We truly loved so many of the recipes – and quite honestly, had a hard time picking the winner. This Chocolate Cappuccino Decadent Pie created by Dawn Gilday just edged out a lovely No Fail Sweet Potato Pie that Liz will be sharing on our blog soon.

Perugina Cappuccino Chocolate Bars are used in this recipe and they are absolutely delicious. But here’s a little tip: in a pinch, 2 cups (12-ounce package) of Toll House Semi-Sweet Chocolate Morsels plus 1 stick pack of Taster’s Choice House Blend 100% Pure Instant Coffee can be used in its place.

Give yourself a little time with this recipe. I have found it’s best to make it the day before you are planning to serve it. Whip the cream and garnish just before serving.

Chocolate Cappuccino Decadent Pie

Ingredients needed for 10-12 servings:

CRUST

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup chilled unsalted butter, cut into ½-inch pieces
  • 1/3 cup vegetable shortening, chilled in freezer
  • 5 to 8 tablespoons ice-cold water
  • Parchment paper or aluminum foil
  • Pie weights, dry beans or rice

FILLING

TOPPING

  • 1 ½ cups heavy whipping cream
  • 3 to 4 tablespoons powdered sugar
  • 2 tablespoons sliced almonds, toasted

Directions:

For Crust:

Combine flour, sugar and salt in large bowl. Cut in butter and shortening with pastry blender or 2 knives until it resembles small peas.  Add water 1 tablespoon at a time around the edge of bowl, mixing with a fork in between until dough holds together.  Form dough into a ball, then flatten into a disk. Wrap tightly in plastic wrap; refrigerate for 30 minutes.

Preheat oven to 400° F.

Roll dough out with a rolling pin on a lightly floured surface to form a 14-inch circle, about 1/8-inch thick. Carefully transfer dough to 10-inch deep-dish pie plate.  Fold extra pastry under around sides to build up edge.

Chocolate Cappuccino Decadent Pie recipe

Flute edge (above) by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around pie.

Chocolate Cappuccino Decadent Pie recipe

Line pie crust with parchment paper or aluminum foil. Fill at least two-thirds full with pie weights, dry beans or rice as shown above. Bake with weights for 20 minutes. Remove from oven; cool for a few minutes and carefully remove pie weights and parchment paper. Poke small holes in the bottom of the pie crust with a fork.

Chocolate Cappuccino Decadent Pie recipe

Bake (without the weights) for an additional 10 minutes or until the crust is golden (above).  Cool on wire rack. 

For Filling:

Chocolate Cappuccino Decadent Pie recipe

Break off 6 squares to use as garnish and set aside. Break the remaining chocolate bars into pieces.

Chocolate Cappuccino Decadent Pie recipe

Melt broken chocolate bars and butter in a double boiler over medium-low heat.  If you don’t have a double boiler, add an inch or two of water to a medium saucepan and place a medium bowl over the top, like shown above. Continue stirring until melted (this should take 6 to 10 minutes). 

Chocolate Cappuccino Decadent Pie recipe

Whisk evaporated milk and cornstarch together in medium bowl; beat in eggs. Stir into melted chocolate mixture along with vanilla extract (shown above).

Chocolate Cappuccino Decadent Pie recipe

Cook, stirring frequently, for about 10 to 15 minutes or until mixture has thickened (consistency should be that of very thick syrup, shown above). Remove from heat and cool for approximately 15 to 20 minutes.

Chocolate Cappuccino Decadent Pie recipe

Pour chocolate mixture into pie crust. Refrigerate for 4 hours or overnight.

FOR TOPPING:

Pour cream into a well-chilled bowl and add powdered sugar. Beat until soft peaks form. Spoon over chocolate filling, making peaks with a spoon. With a vegetable peeler, shave reserved chocolate bar over pie; sprinkle with almonds.

Chocolate Cappuccino Decadent Pie recipe

Enjoy with a spoon. I hope you love this pie as much as we did! 

Links:

Related Recipes:

Caramel Macchiato Ice Cream Pie recipe
Caramel Macchiato Ice Cream Pie – 1st place
Roasted Banana Cream Pie with Butterscotch Ganache recipe
Roasted Banana Cream Pie with Butterscotch Ganache

Call for Recipes: Cookie Contest starts Today + Cocoa-Ancho Chile Cookies

 

Written by Chris -

Cocoa-Ancho Chile Cookies recipe

Is your cookie recipe worth $1,000? It could be! Share your favorite cookie recipe – the one that’s a hit at cookie exchanges and holiday celebrations – and you could win $1,000!

Enter the contest on our Facebook page.

Contest Instructions

Upload your original recipe using one or more of the qualifying Nestlé ingredients or brands. Submission must include a recipe name, step-by-step instructions and an optional photo.

  • One Entry per person per Facebook account during the Entry Period
  • All recipe entries and images become property of Nestlé USA

Prize Details

  • GRAND PRIZE: One (1) Grand Prize winner will receive $1,000. Winner and winning recipe will be posted on Facebook, Meals.com and other Nestlé sites to be later determined.
  • RUNNERS-UP: Two (2) runners-up will receive a Nestlé gift basket filled with various Nestlé products.

Prize Eligibility

  • Only persons residing in United States who are at least 18 years of age can enter.

Read the official rules here.

Contest Starts

  • November 7, 2011 @ 06:50 am (PDT)

Contest Ends

  • November 30, 2011 @ 11:59 pm (PST)

Need a little inspiration? This is my new favorite cookie!

Warm up the holidays with a batch of these Cocoa-Ancho Chile Cookies (pictured at top).  The rich flavor of 100% cocoa complements the unexpected kick of ancho chile, awakening taste buds to pure delight. And just wait until you taste that lime-sugar topping, wow! It is so good on this spiced cocoa cookie.

Check out the video above, showing just how it’s done.

Cocoa-Ancho Chile Cookies

Ingredients for 30 cookies:

  • 3/4 cup plus 3 tablespoons granulated sugar, divided
  • Finely grated peel from one lime
  • 1 1/4 cups all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg

Directions:

PREHEAT oven to 350° F. Combine 3 tablespoons sugar and lime peel in shallow dish; stir well.

COMBINE flour, cocoa, cinnamon, ancho chile powder, baking soda and salt in medium bowl; stir well.

BEAT butter and remaining ¾ cup sugar in large mixer bowl until creamy. Beat in egg. Beat in flour mixture. Scoop dough by level tablespoon, then roll into balls. Place balls in shallow dish with sugar-lime mixture; swirl to coat. Place balls on ungreased baking sheet; flatten slightly.

BAKE for 6 to 9 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Our kitchen team can’t wait to start testing, so submit your recipe by November 30! I am pulling out my stretchy pants just for YOU!

Links:

Related cookie recipes:

Chocolate Snow Flurries Cookie Recipe
Chocolate Snow Flurries Cookies
Chocolate Mini Chip Holiday Cookies recipe
Chocolate Mini Chip Holiday Cookies

 

Nestlé Kitchens Holiday Side Dish Recipe Contest

Written by Chris

Sweet Potato & Pumpkin Casserole Thanksgiving Recipe

The holidays are just around the corner and ‘tis the season for eating and bringing the family together! Thanksgiving in particular is a great time to celebrate America’s melting pot of races, nationalities, cultures and religions. Magazines and blogs are full of recipes for traditional “Turkey Day” favorites, while also including recipes for multi-ethnic favorites like tamale-stuffed turkeys. Whether you’re having pavo (turkey), pollo (chicken), jamón (ham) or any other main dish, no holiday meal would be complete without some tasty side dishes.

If you have a special holiday side dish recipe that your family and friends rave about, share it with us! Enter the Nestlé Kitchens “Holiday Side Dish” contest for a chance to win $500. Contest begins October 31 and deadline for submission is Friday, November 18 by 11:59 p.m. PST. The recipe must include at least one qualifying Nestlé product.

Read the Nestle Kitchens Holiday Side Dishes Contest rules and email us your recipe to enter. And if you have a photo, that’s great!

Grand Prize winner will receive a $500 in the form of an American Express Gift Card, first and second prizewinners will receive a $100 American Express Gift Card. Winners will be contacted on or before December 6, 2011.

Need a little inspiration? Here are some of my favorite sides:

Moroccan Quinoa Recipe

I hope you enter!

Links:

More side dish recipes:

Roasted Vegetables with Creamy White Wine Sauce recipe
Roasted Vegetables with Creamy White Wine Sauce
Maggi Cornbread and Chile Stuffing recipe
Holiday Maggi Cornbread and Chile Stuffing
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