Tag Archives: easy

5 Frightfully Fun and SIMPLE Recipes for Halloween

Avoid the tricks and bring on the treats! Make Halloween extra sweet this year with simple homemade treats. Below are our favorite quick and easy recipes that are sure to delight your guests (and maybe the occasional ghost too).

Spooktacular Pretzels

Spook-tacular Chocolate-Dipped Pretzels are fantastically easy and fun to make! Dip, dunk and sprinkle as you please. Here we are using NESTLÉ BUTTERFINGER and NESTLÉ CRUNCH candy bars plus Spooky NERDS.


Creepy yet delightful, these Pretzel Mummies make a great treat for the haunted night ahead.

Spooky Dentures

Keep your kids smiling with these Spooky Dentures. Perfect for Halloween parties!

Halloween Broomsticks

Too cute to pass up, these Halloween Broomsticks made with NESTLÉ BUTTERFINGER Peanut Butter Cups Mini’s are sure to be swept away in no time!

Banana Ghosts

Universally liked by kids and adults alike, these Banana Ghosts couldn’t be any easier to make.

Happy October!


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

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.

How to Make Easy Lemon Bars with Sweetened Condensed Milk

Written by : Chris

easy lemon bars image 1 400

Freshen up spring celebrations with these simple, sweet and vibrant lemon bars! Lemon bars are a classic American dessert composed of a shortbread crust topped with a simple, tangy lemon filling.

We’ve simplified the traditional recipe by using sweetened condensed milk. So once you make the crust, all you need to do is whisk together egg yolks, sweetened condensed milk, fresh lemon juice and lemon peel. It couldn’t be easier!

Here’s the recipe for Easy Lemon Bars:

easy lemon bars image 2 400

Ingredients for 20 bars:


PREHEAT oven to 350° F. Line 8-inch-square baking pan with foil, leaving a 2-inch overhang. Spray foil with nonstick cooking spray.

BEAT butter, powdered sugar and salt in large mixer bowl until light and fluffy. Gradually beat in flour on low speed just until combined (mixture will be crumbly). Press dough onto bottom of prepared pan.

BAKE for 15 to 20 minutes or until lightly golden.

WHISK together egg yolks, sweetened condensed milk, lemon juice and lemon peel until smooth. Pour over crust. Bake for an additional 25 to 30 minutes or until set. Cool completely in pan on wire rack.

REFRIGERATE for 2 hours or until firm. Using foil overhang, lift onto a work surface; cut into 20 bars. Dust with additional powdered sugar before serving. Squares will hold, covered, in refrigerator for up to 3 days.

easy lemon bars image 3 400

A few tips:
If you make the bars in advance, don’t dust with powdered sugar. Only do this right before serving.

To produce really clean slices, place the baking pan with lemon bars in the freezer for 10 to 15 minutes before cutting. Wipe the knife between cuts. If desired, trim away edges (I didn’t trim all the edges on the photo above, but I did freeze them).

For serving, place bars in individual paper cupcake liners. This way guests can easily help themselves and you don’t need to worry about dessert plates.

Happy spring!

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

Related Recipes:

Lemon Spring Tart Ginger Bites with Zesty Lemon Sorbet
Lemon Spring Tart
Ginger Bites with Zesty
Lemon Sorbet

Perfect Pizza Pairings

Written by Cynthia –

Pizza Portion

October is National Pizza Month. And I know what you’re thinking…there seems to be a food holiday for pretty much anything these days. But I must say…who doesn’t love pizza?! I, for one, love all types of pizza and for me, moderation is key, so I’m always looking for ways to combine my cheesy cravings with a nice nutritious balance.

Luckily, Nestlé USA has launched this great Pizza Portion Guide in conjunction with the Balance Your Plate initiative, a way for us to think differently about frozen meals. It’s simple – just combining a slice of pizza or a frozen entrée with fruits and vegetables helps you balance your plate with nutrients you need!

Last week, after a hard day’s work, I went out and grabbed a DiGIORONO® pizzeria!™ pepperoni pizza and put this toolkit to practice. My wish was for a quick and easy weeknight meal that I felt good about. I popped the pizza in the oven and while waiting, grabbed a spring mix of lettuce, threw in some tomatoes, carrots and avocado for a nice refreshing and simple salad. I paired the two and voilà – my 10 minute weeknight meal was ready to go!

Pizza Portion

For the approximate measure, the guide recommends picturing your hand as a pizza slice and enjoying only one or two hands’ worth. I chose one in this case, since I made a larger portion of the salad. Check out more clever ideas for enjoying perfect pizza portions.

Eating additional slices of this pizza deliciousness was definitely tempting, but merely combining it with a handful of leafy greens and fresh produce really managed to be very fulfilling in the end. Mission accomplished!

For more tips and tricks on balancing your plate with pizza, visit http://www.nestleusa.com/nutrition/enjoypizza.

Celebrating Hot and Spicy Food Day

Written by Cynthia – 

Grilled Shrimp Skewers with Roasted Peppers

Today is Hot & Spicy Food Day, for me… one of the best days of the year! Since I come from Mediterranean descent, we don’t eat anything without a little bit of olive oil and a little bit of spice in it. So naturally, in celebration, I made these Grilled Shrimp Skewers with Roasted Peppers. I’m no expert chef, so what I love about this recipe is that it’s so quick and easy to make. I invited a girlfriend over to help me enjoy the fruits of my labor and boy was she fooled! She was pleasantly surprised at how I came up with such a “tasty and elegant-looking dish in such a short amount of time,” were her words to me exactly.

I started off with preparing the marinade, using BUITONI® Pesto with Basil. I love the taste of pesto – it adds such a rich flavor to pastas, salad dressings and marinades. While the recipe calls for some garlic, shallots and olive oil mixed into the pesto, I also added a small teaspoon of red pepper flakes to give it an extra spicy kick. Of course, you can play around with the measurements depending on how spicy or mild you prefer. I personally prefer extra spicy. Chili peppers can also be part of a healthy diet and are a source of Vitamin C to help maintain a healthy immune system.

I opted to use a broiler instead of a griller this time. Right after preparing the marinade, I started working on cutting and then broiling the bell peppers for about 10-15 minutes and then removing the charred skin after they were cooled. My advice would be to definitely prepare the marinade and shrimp first and stick it right in the refrigerator to give it ample time to marinate, while cooking the peppers. In the meantime, I also prepared a side salad using again BUITONI Pesto with Basil. Can’t you tell I just love this pesto! Check out the entire meal plan for these recipes including a starter and dessert here.

I used wooden skewers to alternately thread the shrimp and peppers. Here’s an important tip: Soak the wooden skewers in warm water for 30 minutes to help prevent them from igniting either on the grill or broiler. The hardest part about this recipe? Waiting for the shrimp to be done while smelling the rich aroma of garlic, pesto and peppers take over your kitchen. Well, I must say it was well worth the wait!

Grilled Shrimp Skewers and Roasted Peppers Basted with Basil Pesto

Ingredients for 2 servings:

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil, divided
  • 1 teaspoon finely chopped fresh garlic
  • 1 teaspoon finely chopped fresh shallots
  • 8 (about 8 ounces total) large shrimp, peeled and deveined
  • 3 bell peppers (yellow, red and green)
  • Skewers (NOTE: If using wooden skewers soak in water for 30 minutes before threading.)
  • 1 loaf ciabatta bread (about 6 inches)
  • Fresh basil sprigs for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • Sea salt to taste


PREHEAT grill or broiler.

MIX oil, 2 tablespoons pesto, garlic and shallots in medium bowl. Add shrimp; toss to coat. Marinate in refrigerator.

CUT bell peppers in quarters; grill or broil until skins blister. Place peppers in bowl; cover tightly with foil. Cool until peppers can be handled; remove charred skins.

CUT cooled bell peppers into 1 1/2-inch squares.

THREAD bell peppers and marinated shrimp alternately on skewers; discard any remaining marinade.

TRIM ends off of bread and discard; cut bread in four 1-inch-thick slices. Grill or broil until golden and crispy. Spread remaining 1 tablespoon pesto evenly on bread slices.

GRILL or broil shrimp skewers until shrimp are cooked and turn pink.

PLACE 2 slices of grilled bread on each plate. Remove shrimp and peppers from skewers and arrange on top of bread. Garnish with fresh basil sprigs or with an herb bouquet. Drizzle with lemon juice; season with sea salt.

Related Recipes:

Spicy Corn Soup & Citrus Tuna Skewers Crostini Aperitivo Recipe
Spicy Corn Soup & Citrus
Tuna Skewers
Crostini Aperitivo

Caramel Coconut Cookie Ice Cream Pie & a Slew of Summer Pie Recipes

Written by Liz –

Caramel Coconut Cookie Ice Cream Pie recipe

When summer rolls around, there is one dessert I really crave — ice cream. I love to make ice cream in all it forms: ice milk, frozen yogurt, sorbet, granita, etc. And when I need a dessert to please a group, ice cream pie is one of the easiest ways to turn this iconic summer treat into a dessert for all.

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer’s & Edy’s new summer Slow Churned  flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter (see full recipe below).

And just think of the twists you can make on this pie crust recipe! Here are some ideas:

  • Instead of chocolate graham crackers, use honey or cinnamon graham crackers or any of your favorite crunchy cookies (ginger snaps, thin mints, milanos, etc.)
  • Instead of coconut flakes, use powdered caramel creamer or coffee mix, finely chopped ginger or any citrus zest.

And in the topping, I can think of many fun ingredients:

  • Add softened cream cheese to give it a frosting taste
  • Add a dash of any kind of flavored schnapps, maple syrup or almond flavoring
  • Use chocolate sauce or fresh fruit instead of caramel.

The possibilities are limitless when you think of all the ice cream flavors available! And don’t forget you can make just about any ice cream flavor you want. I’m looking forward to these additional summer flavors from Dreyer’s/Edy’s:

  • 3 Stripes You’re Out (Grand only) – vanilla ice cream with mixed berry and strawberry swirls
  • Sunny Salted Caramel Pretzel (Grand and Slow Churned) – vanilla ice cream with a salted caramel swirl and pretzel pieces
  • German Chocolate Cake Spectacular (Grand and Slow Churned) – chocolate ice cream with a caramel coconut swirl and brownie pieces
  • Take the Cake (Slow Churned only) – yellow cake-flavored light ice cream with a frosting swirl and multi-colored sprinkles

I don’t know about you, but I can think of a different ice cream pie I can make each week of summer! It’s definitely going to be a good one at my house.

Caramel Coconut Cookie Ice Cream Pie

Ingredients for 8 servings:


  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • 1/4 cup shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted


  • 1 container (1.5 quarts) DREYER’S or EDY’S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened


  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1/3 cup toasted coconut
  • 1/2 cup caramel ice cream topping


PREHEAT oven to 325° F.


Caramel Coconut Cookie Ice Cream Pie recipe

PLACE graham crackers, coconut and sugar in food processor or blender; cover. Honey grahams are shown above.

Caramel Coconut Cookie Ice Cream Pie recipe

Process for 30 seconds or until mixture resembles fine crumbs.

Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.


Caramel Coconut Cookie Ice Cream Pie recipe

SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm, as shown above.


Caramel Coconut Cookie Ice Cream Pie recipe

PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping (above shows chocolate sauce). Cut into slices; serve immediately.


Related recipes:

Frozen Vanilla Peanut Butter Pie recipe Caramel Macchiato Ice Cream Pie recipe
Frozen Vanilla Peanut Butter Pie Caramel Macchiato Ice Cream Pie

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