Category Archives: Kids Love It

Berry Goodness: Two New Recipes

Written by: Chris

Chocolate Filled Raspberries

Let the goodness of berries speak for themselves in these simple and delicious desserts. They are sure to be a hit with kids as well!

While strawberries are available year-round, they are actually in-season April through June. Nothing beats in-season berries! Raspberries are best during the summer months, but available now and tasting pretty spectacular!

Chocolate Filled Raspberries

For this Chocolate-Filled Raspberry recipe, all you need are NESTLÉ® TOLL HOUSE® morsels and fresh raspberries.

For one serving, which is 10 filled raspberries, you need 10 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels and 10 fresh raspberries.

Chocolate Filled Morsels

Simply place one morsel inside of each raspberry. It’s that easy!

Chocolate-Stuffed Berries

For Chocolate-Stuffed Strawberries, all you need are fresh strawberries and NESTLÉ® TOLL HOUSE® morsels. Both semi-sweet chocolate and dark chocolate morsels work great!

Chocolate-Stuffed Berries

Here’s the recipe.

Ingredients for 1 serving (3 stuffed strawberries):

3 fresh strawberries

6 to 9 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels

Chocolate-Stuffed Berries

Cut stem and leaves of strawberries off. To hull, push a fat straw through the bottom of strawberries to the top, removing center portion.

Chocolate-Stuffed Berries

Fill each strawberry with 2 to 3 morsels.

Sometimes simple really is best! I hope you enjoy these recipes as much as we do!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Two NEW Cookie Recipes

Written by : Chris
Coconut Oil Oatmeal Dark Chocolate Chip Cookie

When we add recipes to Meals.com, I get so excited. This week, we added two NEW cookie recipes!

Have you seen our NESTLÉ® BUTTERFINGER® Peanut Butter Cup Mini’s yet? They are making their way to store shelves right now! And guess what? They taste great in cookies!

Butterfinger Peanut Butter Cups

This NEW recipe doesn’t use a lot of peanut butter because there’s already so much peanut butter flavor happening in the mini cups!

Peanut Butterfinger Cup Cookies

Here’s the recipe for Peanut Butter Cup Cookies.

Ingredients for 30 (2 ½-inch) cookies:

1 3/4 cups white whole wheat or all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/4 cup natural creamy peanut butter

1 large egg

1/2 cup NESTLÉ® BUTTERFINGER® Peanut Butter Cup Mini’s (or 3 standard size), chopped

PREHEAT oven to 350° F. Line baking sheets with parchment paper.

COMBINE flour, baking soda and salt in medium bowl; stir.

BEAT butter, granulated sugar and brown sugar in large mixer bowl until combined. Beat in peanut butter until combined. Beat in egg.

GRADUALLY stir in flour mixture. Stir in chopped peanut butter cups. Roll dough into balls using a slightly rounded tablespoon. Place on prepared baking sheets spacing about 2 inches apart. Flatten balls slightly with a fork or the palm of your hand.

BAKE for 10 to 12 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Cook’s Tip: If you like really soft peanut butter cookies, you can increase the peanut butter to ½ cup total. I personally like them a little soft and crisp, so I found ¼ cup to be the perfect amount.

Coconut Oil Oatmeal Dark Chocolate Chip Cookie

In this NEW Coconut Oil Oatmeal Dark Chocolate Chip Cookie, I’ve used white whole wheat flour in place of all-purpose flour. And virgin coconut oil in place of butter. As well, I’ve used about half the amount of chocolate morsels compared to what you’d find in most cookie recipes.  Why? If you use half the amount, and chop part of it (or all), you get chocolate in every bite! A little really goes a long way.

I’m not a fan of cutting corners – taste is king. But when you can make simple substitutions or cut back a little without compromising quality, why not?  Do you do the same? Would love to hear what you do!

Here’s the recipe for Coconut Oil Oatmeal Dark Chocolate Chip Cookies.

Ingredients for 44 (2 ½-inch) cookies:

1 1/4 cups white whole wheat or all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup virgin coconut oil, softened state, but not melted

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

2 1/2 cups old-fashioned oats

1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, half of the morsels coarsely chopped

PREHEAT oven to 350° F. Line baking sheets with parchment paper.

COMBINE flour, baking soda, cinnamon and salt in small bowl.

BEAT coconut oil, brown sugar, granulated sugar and vanilla extract in large mixer bowl until combined. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and morsels. Form into balls using a slightly rounded tablespoon. Place on prepared baking sheets spacing about 2 inches apart.

BAKE for 9 to 11 minutes or until cookies are golden and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For both cookie recipes, I used 22 grams of dough for each cookie. And that was a slightly rounded tablespoon (which makes a perfectly sized cookie!). As with each recipe I create, I do my best to keep nutrition in mind. But in the end, these are still cookies that should be enjoyed in moderation.

Happy baking! And if you make these recipes or try the BUTTERFINGER peanut butter cup mini’s, please tell me what you think!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Dark Chocolate Chip Cookies with Coconut Oil Peanut Butter Chocolate Chip Cookies
Dark Chocolate Chip Cookies with Coconut Oil
Peanut Butter Chocolate Chip Cookies

A Unique Use for Apple Juice

Written by: Chris

Every now and again I come across a recipe or creative way to use an ingredient that really gets me thinking – like infusing chocolate with herbs. Infusing chocolate isn’t new, but it certainly was when I created this  Chocolate Rosemary Tart nearly 10 years ago.  The flavors are pretty adventurous, so the recipe can be a hit or a miss (especially if you introduce it before the trend really takes off!).

So how about adding apple juice to savory recipes? I’ve added it to quinoa, chicken, salmon, and even beef empanadas. But I’ve never thought of adding it to tacos. So when this Tacos to Go recipe came through for testing, I couldn’t wait to dive in. Would it taste like apple? Would it be too sweet? What benefit could there be?

Tacos To Go Recipe

Apple juice is added to the skillet with lean ground turkey and cooked until the apple juice is nearly gone. The turkey takes on just a hint of sweetness, which complements the turkey perfectly. The apple juice adds moisture too, making it great for leftovers. So to answer my questions above, it’s not too sweet and it doesn’t taste like apple. The real benefits I see are the delicate flavor and the ability to keep the lean turkey moist.

For a delicious weeknight meal, simply serve in tortillas with assorted toppings. Or, take it on the go! For those of us who struggle with school lunches (that would be me), this is a wonderful solution!

Baked taco shell cups really hold up well in lunch boxes and kids absolutely love them. All you need to do is cut circles out of your tortillas, press into a muffin tin and bake. To keep the turkey filling hot, it’s best to preheat your thermos. Simply fill your thermos with piping hot water, put on the lid and seal it. Empty the thermos after letting it sit for several minutes, and then fill with the taco filling. Place all of the toppings in sealed containers with an ice pack. Easy peasy.

Here’s a look at the ingredients. I like to add a clove of finely chopped garlic when cooking the turkey, but this is completely optional.

Tacos To Go

Ingredients for 6 servings (2 taco cups per serving):

TACO FILLING

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice

TACO SHELLS

  • 6 (8-inch) soft taco-size whole wheat flour tortillas
  • Nonstick cooking spray
  • Toppings of your choice: chopped tomatoes, lettuce, shredded cheese, sour cream, salsa

Directions:
FOR TACO FILLING:
HEAT oil in a large nonstick skillet over medium heat. Add turkey and bouillon; cook, stirring frequently, for 5 to 7 minutes or until no longer pink.

POUR apple juice over turkey. Increase heat to high; bring mixture to a boil. Reduce heat to medium; cook for 10 minutes until almost all of the juice is absorbed.

FOR TACO SHELLS:
PREHEAT oven to 400° F.

CUT tortillas into twelve 4-inch circles using a cookie cutter or the top of a glass. You will cut 2 circles out of each tortilla.

SPRAY a 12-cup muffin tin with nonstick cooking spray. Press tortilla circles into each cup.

BAKE for 12 to 15 minutes or until golden and crispy.

FILL taco shells with taco filling and your choice of toppings.

Short cut: instead of baking the taco shell, cut rounds out of a tortilla and serve like a soft taco.

Now it’s your turn. What unique uses for ingredients have you come across?

JUICY JUICE® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland. 

Related Recipes:

Juicy Juice Apple Pork Chops Mixed Greens with Apple Vinaigrette
Juicy Juice Apple
Pork Chops
Mixed Greens with Apple
Vinaigrette

Game Day Slow Cooker Chicken Tacos

Written by Chris –

chicken tacos 1

Do you like to host game day parties? Regardless of who is playing, game day is a great excuse to try new recipes! And we have a new one for you that’s made in a slow cooker, packs a little heat and serves a crowd. Plus, it’s versatile! Think tacos, wraps and nachos. I’ve made these Slow Cooker Chicken Tacos a number of times so I can tell you, they’re tried and true and sure to become a favorite!

From start to finish, you need to give yourself about 5 hours before you plan to serve it. No pre-cooking or browning is required. Just add the chicken, onion, garlic, fresh jalapeños, bouillon and tomato sauce to the slow cooker. Cook for approximately 4 hours or until tender. Shred the chicken, add a can of black beans and continue to cook for an additional 30 minutes. The recipe serves 5, but you can double the ingredients if your slow cooker can handle the volume.  Then you can serve a crowd, or have plenty of leftovers.

To make it easier on you, set up a self-serve station for your guests. Next to the slow cooker, set out plates, napkins and utensils and toppings (like shredded lettuce, fresh cilantro, sliced jalapeños, shredded cheese, diced tomatoes, sour cream, salsa, guacamole and lime wedges). Offer tortillas for tacos or wraps and baked tortilla chips for nachos.

Let’s take a look at the ingredients.

ingredients 2

SLOW COOKER CHICKEN TACOS

Ingredients for 5 servings (2 tacos each):

  • 1 ¼ pounds boneless, skinless chicken thighs
  • 1 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 2 jalapeños, seeded and diced
  • 1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI® Chicken Flavor Bouillon, dissolved in 1/4 cup warm water
  • ½ cup tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 10 corn tortillas
  • Toppings of your choice: cilantro, shredded cheese, sour cream, guacamole

DIRECTIONS:

slow cooker ingredients 3

PLACE chicken in 5-quart slow cooker. Add onion, garlic, jalapeños, bouillon mixture and tomato sauce.

slow cooker ingredients 4

STIR to combine; cover.  Cook on low setting for 4 hours or until chicken is tender.

slow cooker cooked 5

SHRED with a fork.

slow cooker add beans 5

STIR in black beans. Cover and cook for an additional 30 minutes.

slow cooker with beans 5

So easy! This is what it looks like when done.

chicken tacos final 6

SERVE warm in corn tortillas with toppings of your choice.

chicken tacos final 7

Or…make nachos.

Shredded Chicken Wrap

Or…make a wrap!

For more Game Day recipe ideas, check out meals.com.

MAGGI® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Tequila Citrus Wings BBQ Beef Sandwiches
Tequila Citrus Chicken Wings
Barbecued Beef Sandwiches

Tricks & Treats: Halloween Food Decorating Ideas

Written by Cynthia – 

Halloween can be such a festive holiday to share with friends and family or just about anyone who is ready to unleash their inner child. What I love most about Halloween is you can really have fun with food! Whether you’re entertaining the kids or just want to spook up some of those fall treats you’ve been waiting to enjoy all year, we have a few simple decorating ideas that are sure to inspire!

Spiderweb Curry Soup

Spiderweb Pumpkin Curry Soup:

Ground coriander, curry powder and crushed red pepper give this soup flavor dimension for the perfect fall dish. A simple decorative technique creates an eye-catching presentation too!

Here’s the quick TRICK: Pipe circles of sour cream onto the soup through a small cut in the corner of a plastic bag, then pull a toothpick or knife through the circles from the center to the edge of the bowl.

Nesquik Dirt Cake

NESQUIK® Dirt Cake Pudding:

This Halloween treat features layers of crushed cookie crumbs coated in NESQUIK®, gummy bugs, whipped topping and smooth chocolate pudding. It’s so good guests will be “digging” for more. Watch Chris’ how-to video as she walks you through this spooktacular concoction!

Bone Chillin Brew

Bone Chillin’ Brew:

Serve a witch’s cauldron of Bone Chillin’ Brew this Halloween with fruit juice and gloves to create hands made out of ice. Add dry ice for some extra special effects.

SpookySpiders

Spooky Spiders:

Get creative with these Toll House cookies made into spooky spiders. Just use some WONKA™ LAFFY TAFFY® and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels as frosting to create these delightfully eerie cookie spiders.

Bootiful Ghosts

Boo-ti-ful Ghosts:

Perfect for a unique Halloween treat, Boo-ti-ful Ghosts are spooky and tasty, made with NESTLÉ® TOLL HOUSE® Premier White Morsels. Wrap these in pretty cellophane paper and ribbons for an extra special presentation!

For more fall recipe ideas, visit meals.com.

How to Temper Chocolate Using a Microwave: Candy Shop Chocolate Bark Recipe

Written by Chris

Candy Shop Bark Recipe

Here’s an easy, no-bake Halloween treat that’s sure to please! Since the chocolate is tempered (which means it won’t melt or get soft at room temperature), it’s great for parties! Just snap the bark into pieces and serve. Or, if you want to make treat bags, just place a few pieces into a festive bag and secure with a ribbon. So simple!

Don’t let tempering chocolate scare you. I use a microwave to speed up and simplify the entire process. Tempering involves raising and lowering the temperature of the chocolate to encourage strong, organized crystallization of the cocoa butter so that the finished chocolate will have a glossy look, crisp texture and will be firm to the touch.

I like to top the bark with an assortment of fun-size NESTLÉ candy bars, like BUTTERFINGER,  NESTLÉ CRUNCH, BABY RUTH and 100 GRAND. You can even fold the chopped candy bars into the chocolate after it’s been tempered. And if you’re a planner and already thinking of the winter holidays, you can substitute the candy bars with crushed gingersnaps, crushed peppermint candies, or even smoked almonds with dried cherries. You can truly customize to your personal taste.

Candy Shop Chocolate Bark

Ingredients for 40 servings:

Directions:

LINE a 10 x 15-inch rimmed baking sheet with parchment paper. Set aside 1 1/3 cups morsels.

PLACE remaining 2 2/3 cups morsels in large, microwave-safe bowl. Microwave on HIGH (100% power) for 90 seconds; stir. Continue to microwave at 15- to 30-second intervals, stirring until smooth. Transfer melted chocolate to a large, room temperature dry bowl.

Candy Shop Bark Recipe

ADD reserved 1 1/3 cups morsels to melted chocolate; stir until smooth. Let cool down, stirring occasionally, until it reaches 88° F.

Candy Shop Bark Recipe

FOLD in chopped Baby Ruth (this is optional – you could just use it as a topping).

Candy Shop Bark Recipe

POUR onto prepared baking sheet, spreading with an offset spatula until 1/8-inch thick.

Candy Shop Bark Recipe

SPRINKLE chopped Butterfinger and Crunch candy bars evenly over chocolate. Tap baking sheet on counter several times to help the candy settle.

Candy Shop Bark Recipe

PLACE white morsels in small, heavy-duty food storage bag. Microwave on MEDIUM-HIGH (70% power) for 45 seconds. Knead until smooth. If necessary, microwave an additional 5 seconds. Cut tiny corner from bag; squeeze to drizzle over bark.

Candy Shop Bark Recipe

COOL at room temperature until chocolate is completely set (this will take a couple hours). Break into pieces. Store bark in airtight container at room temperature.

Now that you’ve mastered tempering chocolate, try coating fresh strawberries, dried fruit, graham crackers or peppermint sticks! Do you have any shortcuts you’d like to share?

Related Recipes:

Candy Shop Pizza Recipe Toasted Almond Berry Bark Recipe
Candy Shop Pizza Toasted Almond Berry
Chocolate Bark
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