Start 2012 Right: Top Ten Appetizers & Snacks

Written by Nick - 

Below are some of our favorite apps and snacks from 2011. Whether you’re having a super bowl bash or cocktail party, these bite size recipes will be perfect for all that 2012 has to offer.

 

1. Party Shrimp Skewers

The basil pesto salsa above adds a great flavor dimension to these grilled Party Shrimp Skewers. Perfect for outdoor parties or summertime entertaining on the patio.

2. Layered Monterey Pumpkin Dip

Enjoy this Layered Monterey Pumpkin Dip and experience unexpected flavors in this version of a traditional layered dip. Good to the last spoonful!

3. Crostini Aperitivo

Buon appetito! Add a touch of elegance to any gathering with this tasty Crostini Aperitivo appetizer above. Topped with prosciutto and a delicious goat cheese and pesto spread, you’ve never experienced Tuscany like this before.

4. Baked Ravioli Bites

Baked Ravioli Bites are decorated with artful toppings and are irresistible additions to a night of entertaining.

5. Party-Perfect Mini Quiches

These bite-size, crustless colorful mini quiches above are filled with cheddar cheese, broccoli and red peppers. A delicious and colorful addition to any meal and also perfect as a party appetizer.

6. Coffee-Glazed Nuts

Walnuts, pecans and almonds combine in this tasty twist on the classic nut mix. With a sweet and savory coffee glaze, these Coffee-Glazed Nuts are sure to create a buzz!

7. Pesto Party Dip

This Pesto Party Dip is perfect on veggies, crackers and bread sticks. It is a delicious crowd-pleaser with creamy texture and robust pesto taste.

8. Peanut Butter “Cheese Ball”

It’s a fact! Peanut butter and cheese top the list of kids’ favorite foods. Try them together in this unique recipe for Peanut Butter “Cheese Ball.”

With a shell of swirled morsels, this creamy, peanut-buttery snack is perfect for dipping graham cracker sticks and apple slices — a tasty addition to your child’s party menu.

Treat the little ones (and you too!) to this ever-so-delicious twist on the traditional cheese ball.

9. Smokin’ Almond Blue Cheese Dip

Smoked almonds paired with creamy Carnation are the secrets to this extra-special blue cheese dip. Use in place of the typical Ranch dip to serve with chicken thighs or wings, fresh veggies, or hearty crackers. It’s the perfect addition to any party buffet table.

10. TOLL HOUSE® Party Mix

Don’t wait for the next football game to enjoy one of your favorite party appetizers. TOLL HOUSE® Party Mix is great for any occasion.

What’s Your Holiday Recipe Story? Libby’s Famous Pumpkin Pie Recipe

 

Recipe stories - from family, friends and our bakers - are something I never tire of! Whether prepared during the holidays and other celebration times, I love to hear about all the folks in the story, those cooking and preparing as well as eating and enjoying.

These recipes all have a story:

• a traditional recipe handed down through the years – prepared by so-and-so, must be made with this (no exceptions) and stirred this way (counterclockwise)
• a dish made in honor or memory of someone – these bring me smiles, laughter and sometimes tears
• a heritage dish of a country which educates and allows me to taste something I may not have tasted before
• a recipe disaster – to quote my nephew, who was 5 at the time, “What are you trying to do Aunt Jenny? Kill my taste buds?!”

Here is my story. For as long as I can remember, my family had pumpkin pie for dessert on this day. Mom traditionally made the pies and always used the Libby’s Famous Pumpkin Pie recipe. Ironically, December 25th is National Pumpkin Pie Day. This comes as no surprise to me.

One year when my family was hosting, I began to make the pies and Mom offered assistance to make the pumpkin filling and mentioned that I could do the crust. No problem! I proceeded to get all out that was needed.

“Where’s the mixer?” she asked. “No mixer is needed, I said, “ just use a whisk, one less piece of equipment to clean. This is what we do in the test kitchen.”

“Really? I have not tried that.” She proceeded to get things measured out but was obviously growing more flustered.

“Are you okay, Mom?” I asked, “need anything?”

She replied, “Yes, the mixer! How can you make pumpkin pie without a mixer? Don’t you have one? Isn’t it more work to use the whisk?”

By now, those close to the discussion stopped what they doing and had their eyes open wide. Don’t mess with Mom on the pies – I knew better! Calm needed to be restored to the kitchen. “Yes, I do, let me get it for you!”

“Much better,” she said. “See you mix each ingredient in one a time – in the order on the can. Works every time. I have never had one complaint.”

I went back to the crust making and kept quiet. We laughed about this later and I know I will be smiling when I make the pie this day thinking of her. As a friend states, “We fight and then we eat dessert!” How true.

May you laugh and smile in the kitchen and around the table remembering your stories.

Libby’s Famous Pumpkin Pie recipe

Ingredients needed for 8 servings:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Links:

• Libby’s Famous Pumpkin Pie recipe
• See Libby’s coupons & promotions

More Pumpkin Recipes:

Pumpkin Pecan Pie

Gingersnap Pumpkin Chiffon Pie

 

Pots of Dulce de Leche Pumpkin Cream Pie

 

Written by Jenny -

One of the top recipes from this summer’s pie contest that really peaked my interest (and taste buds too) was Maggie Moran’s Pots of Dulce de Leche Pumpkin Cream Pie! Summer seems so long ago now that Thanksgiving is on our minds but I do have to tell you this was a hit in our kitchen. We loved that this cream pie was portioned into individual servings, Maggie’s idea of serving in half-pint canning jars and of course, its taste.

This recipe is a snap to put together. The hardest part of it is waiting for them to chill but we won’t hold it against you if sneak a taste! As your spoon dips in, you will taste the whipped topping, creamy filling, yummy dulce de leche and then the graham cracker crust. Perhaps all of these will end up on your spoon at one time!

We thank you Maggie for your recipe inspiration. We look forward to making it throughout the year.

Pots of Dulce de Leche Pumpkin Cream Pie

Ingredients for 10 servings:

CRUST
• 1 sleeve graham crackers, finely crushed (1 1/4 cups)
• 5 tablespoons butter, melted

FILLING
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
• 1 box (3.4 ounces) vanilla instant pudding and pie filling mix
• 1 teaspoon pumpkin pie spice plus additional for dusting
• 1 tub (8 ounces) frozen whipped topping, thawed and divided
• 1 can (13.4 ounces) NESTLÉ® LA LECHERA® Dulce de Leche

Directions:

For Crust:

Combine graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.

Pat crust down with back or side of measuring spoon.

For Filling:

Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.

Fold in 2 cups of whipped topping.

To Assemble:

Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling.

Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.

Links:

• Pots of Dulce de Leche Pumpkin Cream Pie
• Get a Libby’s Pumpkin or Carnation coupon

Related pumpkin recipes:

Pumpkin Pecan Pie

Pumpkin Cheesecake Tarts

 

Sugar, Spice & Everything Nice: Pumpkin Butterscotch Bread Pudding Recipe & Video

 

Written by Chris -

All the flavors of pumpkin pie – plus one delicious extra – come together in this classic bread pudding. Soft cinnamon challah bread is soaked with spiced pumpkin custard, topped with butterscotch morsels and cinnamon sugar, and then baked till warm and golden. There’s no better dessert to cozy up with on a chilly autumn day than this delicious bread pudding!

We recently shot a video for this recipe in our Nestlé Kitchens. Take a look, a few extra tips are shared.

Pumpkin Butterscotch Bread Pudding

Ingredients for 12 servings:

• 1 loaf (12 to 14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes (about 10 cups)
• 4 large eggs
• 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 cup plus 1 tablespoon granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 1/2 teaspoon salt
• 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 2 tablespoons packed brown sugar
• Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream

Directions:

Preheat oven to 350º F. Grease 13 x 9-inch baking pan or dish.

Spread bread cubes in single layer on rimmed baking sheets (note: cinnamon challah bread works beautifully in this recipe, but regular challah, brioche and French bread work well too).

Bake, tossing occasionally, for 10 minutes or until dry (above). Don’t skip this step – the cubes need to be dried out so that they can absorb all the delicious filling!

Beat eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat (above).

Transfer mixture into prepared baking pan.

Let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally as needed). Take a look at the image above, the bread absorbed the filling.

Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean (above).

Cool on wire rack for about 30 minutes (this will allow bread pudding to set). This bread pudding is lovely by itself, but I find vanilla ice cream to be the perfect complement.

Hope you enjoy this recipe as much as I do!

Links:

• Pumpkin Butterscotch Bread Pudding
• Get coupons from VeryBestBaking.com

Related recipes:

Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce

Mocha Bread Pudding with Whipped Topping

 

Cool Dessert & Drink Recipes for the Dog Days of Summer

Written by Jenny

All the tantalizing recipes that Chris, Robyn, Liz and Ani have posted in recent weeks have provided me with some great ideas for meals at home and for parties we’ve been invited to. My husband knows better than to ask me if we need to bring something along other than a beverage offering, and we might as well leave the cooler and picnic basket (for transporting these dishes) in the kitchen instead of on the shelf in the basement!

For me, hot days and warm evenings call for cool and refreshing desserts and drinks; I really crave them. Below are some favorites of mine that I hope will soon be yours.

I think everyone screams for ice cream in the summer but sometimes I want something lighter. Granitas are just the thing. These semi-frozen Italian treats can be served after dinner but also are used as palate cleansers in between courses. They are elegant enough to impress guests, yet simple enough to enjoy any day and time of the week. They can be made in a variety of flavors- most common are lemon, lime, orange, coffee, chocolate, almond, mint and wild berries. Surfacing now in summer magazines and menus, are more unique combinations like cucumber-mint- lime, watermelon-raspberry and mango-chili powder. One of my favorite flavor combinations is pumpkin, orange and cinnamon. That’s right, pumpkin! Tasting this Oh-So-Refreshing Pumpkin-Orange Granita shown at top on a very hot day makes me think of a cooler fall day as we commonly think of pumpkin, orange and cinnamon in those months.

Some bonuses to this recipe are: Pumpkin is a fat-free source of vitamins A and C, you get delicious and nutritious in every bite and no ice cream maker is needed to make granitas. An 8-inch-square baking pan is the only special equipment you need. The hardest part about this recipe? About 3 hours is needed in the freezer but not to worry – when you stir it every thirty minutes or so, you can taste! Stirring the granita helps break up the ice crystals and gives it a lovely texture that is often described as being close to icy snow flakes.

 

Brownie Fruit Pizza shown above is a cool dessert that will be ordered again and again. Very easy to put together, this recipe can be customized to your family’s preferences. Our Toll House Semi-Sweet Chocolate Morsels and a brownie mix make for a rich chocolate base that takes just 20 minutes to bake. Covered with whipped topping, fresh fruit and berries of choice plus a sprinkling of some more morsels and coconut, if you like- all yum! To keep the kitchen cool later in the day, the brownie crust can also be baked in the cooler morning hours and covered to be assembled later in the day.

Brownie Fruit Pizza

Ingredients for 12 servings:

• 1 package (18.3 oz.) traditional 13 x 9 chewy fudge brownie mix
• 2/3 cup vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 2 cups thawed fat-free whipped topping
• 3 cups fresh fruit and berries of choice (blueberries, sliced grapes, kiwi, pineapple, strawberries)
• 1/4 cup sweetened flaked coconut (optional)

Directions:

PREHEAT oven to 350° F. Grease and flour 15-inch-round pizza pan or 15 x 10-inch jelly-roll pan.

COMBINE brownie mix, oil, eggs and water in medium bowl until blended. Stir in 3/4 cup morsels. Spread onto prepared pizza pan.

BAKE for 20 to 22 minutes or until edges are set. Remove to wire rack and cool for 3 minutes; loosen edge of brownie crust from pan with knife. Cool for 1 hour on wire rack.

SPREAD whipped topping over brownie crust. Top with fruit. Sprinkle with remaining 1/4 cup morsels and coconut. Serve immediately or refrigerate up to 1 hour before serving.

TIPS:
• 1/3 cup unsweetened applesauce can be substituted for the vegetable oil. Bake at 350° F for 15 to 17 minutes.
• Brownie crust may be made in advance. Allow to cool completely and cover with plastic wrap for up to 1 day.

 

One of the most quenching summertime drinks for me is iced tea. A common sight at our house growing up was a large jar of sun tea on the front walkway in the full sun. Besides having a cold glass myself, I loved to deliver a glass to my Dad while he cut the grass. Our Carnation Green Tea Cooler delivers this same refreshing note. What makes this cooler one of my favorites besides the benefits of green tea, the fresh squeezed lime hit and honey sweetness? The Carnation Instant Nonfat Dry Milk that’s in it! It helps round out the flavor of the tea, is fat free and also provides another excellent way to get calcium into our bodies. I know, the addition of the dry milk to the tea may be treading into new territory for some of you but I encourage you to give it a try.

Carnation Green Tea Cooler

Ingredients for 4 servings:

• 4 cups boiling water
• 6 green tea bags
• 1 tablespoon honey or more to taste
• 1 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
• Ice cubes
• 4 fresh lime wedges

Directions:

POUR hot water over tea bags in glass or ceramic pitcher. Let steep for 10 minutes; remove tea bags. Stir in honey. Cool and refrigerate for at least 2 hours. Stir in dry milk.TO SERVE, pour cooler over ice in glasses. Serve with lime wedges. Coolers can be sweetened with additional honey if desired.

Keep cool!

Links:

• Oh-So-Refreshing Pumpkin-Orange Granita
• Brownie Fruit Pizza
• Carnation Green Tea Cooler
• Get a Toll House coupon

Related hot-weather recipes:

Frozen Fudge Pops

Creamy Fruit Smoothie

Pumpkin isn’t Just for Pie: Pumpkin Muffins & Sandwiches

Our Baking Test Kitchens are located in a part of the country where winter temperatures generally stay in the 30s and 40s. As I am writing this however, we have been experiencing a “heat wave” of 60 degrees with sunny skies. But I know better than to get the garden tools out of the garage and into the ground! In a few days, the cold and snow will be back and I will be chilled to the bone, craving something to help warm me and the house up. I have been making a lot of soups lately, but now, I’ll be reaching for a can of pumpkin!

What? Pumpkin? This time of year? Halloween, Thanksgiving and the Holidays are over…why pumpkin? Over the years of working with Libby’s, I have come to love this versatile fruit and ingredient. It is perfect anytime of the year, spanning the seasons with a variety of recipes: savory soups such as Creamy Pumpkin Soup, pie, cookies, dip, chili, ice cream (yes!) and smoothies.

I crave these Pumpkin Muffins and can already smell them baking. They are moist, easy to make, taste great and hold up well. No reason not to have around for my family. Great for breakfast or an afternoon snack. It’s also a great muffin base to which 3/4 cup of raisins, sweetened dried cranberries or cut-up apple can be added for a different flavor.

 

Another reason I love pumpkin is it’s Super Food status. It is high in fiber, rich in Vitamin A, low in calories and fat (gluten free too).  This “Thank You Very Much “Pumpkin Peanut Butter Sandwich demonstrates pumpkin’s versatility – a good-for-you use for pumpkin year-round. The name alone (and sandwich too) brings a smile to my face! Pumpkin and creamy peanut butter are combined to make a sandwich spread and when whole wheat bread and bananas are added…De-lish! Each sandwich brings 8g or 32% daily value of fiber and 40% of your Vitamin A too.

So, go pumpkin!

Links:

• Pumpkin Muffins
• “Thank You Very Much”Pumpkin Peanut Butter
• Get a Libby’s Coupon

Related pumpkin recipes:

Creamy Pumpkin Soup

Mmmmm Pumpkin Mousse