Tag Archives: video

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

 

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

 

Written by Chris -

Pumpkin Butterscotch Bread Pudding recipe

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:

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).

Pumpkin Butterscotch Bread Pudding recipe

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!

Pumpkin Butterscotch Bread Pudding recipe

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).

Pumpkin Butterscotch Bread Pudding recipe

Transfer mixture into prepared baking pan.

Pumpkin Butterscotch Bread Pudding recipe

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.

Pumpkin Butterscotch Bread Pudding recipe

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

Pumpkin Butterscotch Bread Pudding recipe

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

Pumpkin Butterscotch Bread Pudding recipe

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:

Related recipes:

Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce recipePumpkin Bread Pudding with Brown Sugar-Yogurt Sauce Mocha Bread Pudding recipeMocha Bread Pudding with Whipped Topping

 

Festive Halloween Treats: Nesquik “Dirt Cake” Pudding

Written by Chris

Nesquik "Dirt Cake" Pudding recipe

Double, double, toil and trouble. A spooktacular concoction, this Halloween treat features layers of “dirt” (crushed cookies combined with Nesquik powder), gummy bugs, whipped topping and smooth chocolate pudding. It’s so good guests will be “digging” for more.

Since Halloween is all about sweet treats and spooky decorations, I like to serve these puddings in festive glasses and holders. I found these spider cupcake holders at Michaels and Crate & Barrel.  Most juice glasses fit in them perfectly. The ghosts are available at Sur la Table (part of a cupcake set). You can find spider webs and plastic spiders nearly everywhere!

It’s so easy and fun; check out our video below that shows you how.

Nesquik “Dirt Cake” Pudding

Ingredients for 8 servings:

Directions:

PREPARE pudding according to package directions using Nesquik chocolate milk in place of regular milk. This will make the pudding extra creamy!

COMBINE cookie crumbs and Nesquik in large bowl; reserve 1/3 cup for topping. The Nesquik makes it look just like dirt, so don’t skip this step.

LAYER half of remaining crumb mixture, a couple Sluggles, half of whipped topping and half of pudding evenly in eight 7-ounce glasses or small bowls. Top each with a couple Sluggles, remaining half (not reserved) crumb mixture, remaining pudding and remaining whipped topping. Sprinkle with reserved 1/3 cup crumb mixture. Top with remaining Sluggles.

Another Halloween recipe coming up soon…

Links:

Squeeze Every Ounce from Summer: Frozen Lemonade Cupcakes

Written by Chris

Frozen Lemonade Cupcakes recipe

When it’s hot outside, cool off with lemonade – cupcakes, that is! Frozen pound cake serves as the base for this sweet treat. The topping combines frozen lemonade concentrate, sweetened condensed milk and frozen whipped topping … how cool is that? And since this is a no-bake recipe, it’s perfect for little hands! My trio love to help me with this recipe.

To show you how easy it is, check out the video above.

Frozen Lemonade Cupcakes

Ingredients for 18 servings:

  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
  • 1 container (6 ounces) frozen lemonade or limeade concentrate (about 2/3 cup), partially thawed
  • 1 tub (12 ounces) frozen light whipped topping, thawed
  • 1 (10.75 ounces) frozen reduced fat or fat free pound cake
  • Grated lemon peel (optional)

Directions:

PAPER-LINE 18 muffin cups.

CUT pound cake into 18 slices. Using a 1 3/4 inch-round cookie or appropriate size to fit into paper liners, cut slices into rounds. If you don’t have a cookie cutter, use a small cup like I have below.

Frozen Lemonade Cupcakes recipe

Place cake rounds into paper liners as shown above. Save all the extra pound cake scraps for another use (I like to refreeze them).

Frozen Lemonade Cupcakes recipe

COMBINE sweetened condensed milk and lemonade concentrate in a large bowl; stir well. Stir a large spoonful of whipped topping into mixture – this will lighten it up. Then fold in the remaining whipped topping so it’s nice and light.

Frozen Lemonade Cupcakes recipe

SPOON evenly into liners, as shown above. I like to use an ice cream scoop for this!

FREEZE for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.

Frozen Lemonade Cupcakes recipe

Now how delicious and refreshing does that look? I am ready to dig in…enjoy!

Links:

More lemon recipes:

Mini Lemon Lime Tartlets recipe
Mini Lemon Lime Tartlets
Lemon-Basil Sorbet recipe
Lemon-Basil Sorbet

Soft-Serve Ice Cream as Easy as 1-2-3! Banana Cream Freeze Recipe

Written by Chris

Banana Cream Freeze recipe

If you freeze bananas until solid, then blend ‘em up in a food processor or blender, they get creamy and a bit gooey, just like softened ice cream. Add a little milk and Carnation Breakfast Essentials and it’s transformed into a soft-serve-like better-for-you dessert! Why add CBE? It adds an extra dose of protein, calcium, antioxidants and vitamins! I also like to add seasonal fruit to the mix such as strawberries, blackberries and peaches, as shown in the image above.

I’m calling this a dessert, but you will likely catch me eating it for breakfast too. It’s also a great mid-day snack. My kids absolutely love it!

Our Carnation team asked Liz and I to put together the quick recipe video above to illustrate to their consumers just how easy it is. See for yourself!

Banana Cream Freeze, shown at top

Ingredients for 2 to 3 servings:

  • 2 large, ripe bananas, cut into pieces and frozen solid (I use a zip-top bag – be sure to press out all the air)
  • 2 packets No Sugar Added Classic French Vanilla or Classic French Vanilla Flavor CARNATION BREAKFAST ESSENTIALS Complete Nutritional Drink
  • 1/2 cup fat free milk

Directions:

Banana Cream Freeze recipe

Step 1: Make sure your bananas are good and frozen! Place bananas, Carnation Breakfast Essentials and milk in food processor or blender as shown above; cover.

Banana Cream Freeze recipe

Step 2: Pulse until smooth. At this point, an option is to add a handful (about ½ cup) of fresh berries or cut up fruit. See how creamy it is above? Just like soft-serve ice cream!

Banana Cream Freeze recipe

Step 3: Spoon into cups. Top with berries if desired. Serve immediately.

I hope you are having a delicious summer! Check back soon…

Links:

Related ice cream & smoothie recipes:

Peach Ice Milk recipe
Peach Ice Milk
Peach of Mind smoothie recipe
Peach of Mind smoothie

Pesto Possibilities for Mother’s Day: 5 Delicious Ways to Use Pesto

Crostini Aperitivo recipe

Mother’s Day is just days away. Going out to eat has become an American tradition, with restaurant industry stats showing it as one of the busiest days of the year. Well, on this day, I actually prefer to stay in (and yes, this is coming from a mom of three eight-year-olds). I prefer simple, delicious food prepared and eaten at home.

Since my mother and mother-in-law are local, effortless entertaining is essential. After all, it’s my day, too. So in the spirit of keeping things simple and homemade, I wanted to share five delicious ways to use Buitoni All Natural Pesto.

Buitoni Pesto is made with fragrant basil, pungent garlic, pine nuts, aged Parmesan and Romano cheeses and extra-virgin olive oil. Friends, this is as close to homemade as you are going to get! Plus, you don’t need to clean your food processor (that’s huge in my book).

Make a quick crostini appetizer

Add a touch of elegance to Mother’s Day without spending much time in the kitchen with this tasty appetizer, Crostini Aperitivo, shown above. Toasted bread slices are topped with a delicious goat cheese and pesto spread, and then topped with thinly sliced prosciutto. Roasted asparagus or peppers, chopped dates, sliced apples and shaved cantaloupe also pair well with the spread.

Watch the video below to see just how easy it is.

 

Pesto Kale Chips recipe

Make Pesto Kale Chips

Kale Chips have been quite the rage lately. I did a Google search and found a number of creative recipes. I decided to try a version with pesto, shown above, and landed on something truly unique and absolutely delicious! Finished with a sprinkling of fine sea salt, it’s really difficult to stop with just one handful.

Quattro Formaggi Agnolotti with Vine-Ripened Tomato Tuscan Soup recipe

Drizzle over soups

Vine-ripened tomatoes, marjoram and garlic are combined with a fragrant broth to make this beautiful vine-ripened tomato soup. And to heighten it even more, Buitoni Riserva All Natural Quattro Formaggi Agnolotti (pasta filled with a blend of creamy whipped ricotta cheese, fontina, Parmesan and authentic Italian Grana Padano) is added. It’s then topped with homemade croutons, a handful of arugula and a spoonful of Buitoni Pesto. This would make a perfect Mother’s Day lunchtime meal.

Grilled Chicken Sandwiches with Pesto Mayo recipe

Spread on sandwiches

Looking for something a little more casual? Try this recipe for Grilled Chicken Sandwiches with Pesto Mayo. Perfect for simple entertaining, these sandwiches offer a classy, yet casual approach to mealtime.

Pesto Chicken & Vegetable Kebabs recipe

Use as marinade for meats and fish

Grill up some wholesome fun with this flavorful recipe for Pesto Chicken & Vegetable Kebabs. Marinated in a pesto sauce, these skewers of chicken pieces and seasoned vegetables make a colorful and appetizing entrée.

Of course, you can also just toss pesto with pasta, add to pizza, dips and dressings. Pesto possibilities are really endless.

However you decide to celebrate this day, please take time out for you. I am constantly reminding myself of this. With simple recipes like these, it’s that much easier to find time.

Happy Mother’s Day everyone!

Links:

Related pesto recipes:

Insalata Caprese with Pesto Vinaigrette recipe
Insalata Caprese with Pesto Vinaigrette
Olive, Pesto and Bruschetta Cheese Torta recipe
Olive, Pesto and Bruschetta Cheese Torta
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