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Best Nestlé Recipes

Best Nestlé Recipes

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Top Rated Nestlé Recipes

Flans are fit for birthdays and all sorts of fun. This traditional Mexican custard cake features a top coat of caramel sauce. Best prepare and cook in the evening and refrigerate overnight before serving. Recipe courtesy of Nestlé

These traditional Mexican sweet bread rolls are so easy to make and even more delicious when paired with a cup of hot chocolate.Recipe courtesy of Nestlé

Creamy and sweet with a cinnamon kick and orange twist, this arroz con leche (rice pudding) will surely warm your heart and belly.Recipe courtesy of Nestlé

Who needs hot chocolate when you can have this hot take on an iconic Mexican recipe? If in the market for a traditional chilled horchata, pour this recipe over ice.Recipe courtesy of Nestlé

A New England staple, johnny cakes are like pancakes but made of cornmeal. This recipe adds apple and evaporated milk to the batter for a sweeter, fruitier taste. Recipe courtesy of Nestlé

Apple Corn Meal Pancakes are a tasty and wholesome variation that your family will really enjoy trying. Yellow corn meal and Carnation Evaporated Milk add some great flavor dimension. Serve warm with maple syrup.Recipe courtesy of Nestlé

This recipe showcases all the delicious flavors of traditional Mexican mole sauce, but is quick enough to whip up on a weeknight.Recipe courtesy of Nestlé

Jammy eggs create indescribable flavor in this roasted brussels sprouts dish, which is topped with fennel-spiced toasted breadcrumbs. Recipe courtesy of Pete and Gerry's Organic Eggs

“Chicken is a good source of protein that is low in fat and calories compared to other meats. As for vegetables — the more the merrier!” — Lisa Gorman, Director of St. Joseph Health Wellness CenterClick here for more of our best slow cooker recipes.

If you’re okay with being tortured by these tantalizing smells all day, this recipe is always a winner. Zesty yet comforting, this slow cooker recipe will be an instant hit with your entire family.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie. Click here for more of the 101 Best Slow Cooker Recipes

This is a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version. If you like the broth a bit thicker, toss the cubes of beef in flour before browning. Crock-pot temperatures vary — I find that the smaller crock-pots are often hotter than the large ones, which this recipe was scaled for originally, but as always with beef, low and slow makes it the most tender.Click here to see Cozy Comfort Food Recipes. Click here for more of the 101 Best Slow Cooker Recipes

This holiday sweet treat is a breathe of fresh air for your holiday Christmas party!

Recipe Summary

  • 1 cup butter, melted
  • 1 cup dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 2 cups dark chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix butter, brown sugar, and white sugar together in a bowl beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter spread into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

Nestle Drumstick

Not only is it possible to make a clone of Nestle's world-famous Drumstick in your home kitchen, it's also a heck of a lot of fun.

To completely commit to Drumstick lore, you must believe the unlikely story of its creation.

According to Nestle, one of the women making chocolates in I.C. Parker’s Ft. Worth, Texas candy factory in 1928 accidentally dropped an ice cream cone into a vat of melted chocolate. She pulled it out of the chocolate and dropped it onto a counter covered in peanuts just as Parker showed up and saw the mess. He tasted the sloppy creation and like it so much that he decided to make it his new top-selling product: the Drumstick.

I still have no idea if Parker replaced that worker with someone who wasn’t clumsy and didn’t leave peanuts all over the place. But I do know that it was his wife Jewel who came up with the odd name for the new ice cream creation when she joked that it resembled a chicken leg.

Parker’s new product was a great success for many years, and the company was growing when Nestle came knocking and bought The Drumstick Company in 1991. Today the Drumstick is iconic, with 34 different variations of the famous frozen confection.

In this post I’ll show you how to clone the most popular version of The Drumstick: the one made with vanilla ice cream and nuts on top. The top-seller. The big kahuna. The cone of most desire.

To re-create the famous chocolate-dipped treat we’ll use the chocolate sauce from my hack recipe for Magic Shell. This blend of chocolate and coconut oil hardens to the perfect consistency inside the cones and on the ice cream. And that’s exactly what we need.

In addition to the chocolate sauce, you need Styrofoam cups and sugar cones. We’ll use the cups to make some helpful “cone holders” to hold each of the cones upright in the freezer.

You also need chopped peanuts.

It’s a general rule that even bad ice cream is pretty good, but if you’re taking the time to make these cool cones you should probably pick a decent ice cream.

For a hack that’s comparable to the original, Breyer’s is a really good choice. This brand of vanilla ice cream is light and airy, just like the ice cream in the original Drumstick, and the flavor is similar.

If you want better-tasting, higher-quality ice cream, I recommend the best mass-produced vanilla ice cream on the market: Haagen Dazs. It’s made with real ingredients and it’s rich and creamy. But it’s also very dense and heavy, so just know that you will end up with a more substantial cone than the original.

Either way is good, but for this blog post, I’m going with Breyer’s.

You need cone holders to prop up your faux Drumsticks while they freeze, and these cups will do the trick splendidly.

Use a sharp knife to cut an “X” into 8 Styrofoam cups. Thick paper cups work too, but Styrofoam is best.

Don’t make the “X” too big. Twist the cones gently as you put them in so that the hole gets bigger. When they’re inserted properly the cones will be snug and sit straight up, like this…

Now the cones get a little freezer time. This chill on the cones will help accelerate the hardening of the chocolate when you coat the insides.

Look at them. Don’t they look happy? It’s as if they know something exciting is about to happen.

Well, this is exciting. It’s time to coat the cones with chocolate so that the ice cream won’t make the inside of the cones soggy. First, make the chocolate sauce. The pics for making the chocolate are here in the Magic Shell hack recipe if you want to check them out.

Spoon a tablespoon of chocolate into each one, then turn the cone on its side and rotate it so that the inside gets completely coated with chocolate, up the edge of the cone. When the inside of the cone is completely coated, invert it over the bowl so the extra chocolate dribbles out, then get it back into the freezer.

If you goof up and chocolate gets on the outside of your cone, no big deal. Just wipe it off.

I said WIPE it off, not LICK it off.

I know what you were about to do.

Now these dudes get another chill in the freeze box.

They are getting happier by the minute. Anything is better than a dark, cramped box on a grocery store shelf.

After this half-hour chill, you get to fulfill your cones’ ultimate destinies with ice cream. Use a small spoon and press the ice cream down all the way to the bottom. Make the ice cream flat on top.

It’s best to take one cone at a time out of the freezer for filling. When you put it back in the freezer take another one out and don’t leave the freezer door open too long. You want it to stay as cold as possible in there.

Now your cones need a longer chill so the ice cream can firm up. But not completely.

It’s best if the tops are still a little soft so that the ice cream in the cone bonds with the ice cream we add on top in the next step.

Your cone gets a hat. Grab a scooper and put a nice round scoop right up there on top of that cone.

Press down when you add the ice cream scoop so that it sticks.

This time make sure the ice cream is firm, even if that means going longer than an hour. If the ice cream isn’t cold enough the top scoop will fall off into the chocolate, and that kinda sucks.

Make sure your chocolate is in a small, deep bowl so that the cone can get a nice dunking. Twirl the cone in the chocolate and make sure you cover all the ice cream. Let a little drip off, but don’t wait too long…

The chocolate will harden quickly once it gets cold and the nuts won’t stick, so you need to work fast.

Do this over a plate to catch the non-sticking goobers and drippy chocolate.

When your Drumstick clones have hardened for at least another hour in the freezer, you can pass ’em out.

After several hours, you can store each cone in a sealed sandwich-size zip-top bag, and they will keep for several weeks.

18 Tempting Chocolate Chip Recipes

Chocolate chips often land a starring role in cookies, and for good reason. When baked, they transform a spoonful of dough into the perfect gooey morsel. But after the third batch of chocolate chip cookies in a week, you may be wondering if other chocolate chips recipes exist in the world.

Well, believe it or not, you can do a lot with a bag of chocolate chips (and a few other ingredients, of course.) They can become the center of easy desserts for a crowd, pies or chocolatey cakes. Or, when melted, they can become decorations on crisp florentines or elevate an already holiday delicious holiday dessert. Heck you can even swirl them into a pumpkin cheesecake perfect for Thanksgiving dessert. Basically, chocolate chips are versatile and delicious, adding rich chocolate flavor to any number of meal-ending sweet treats.

From quick kid-friendly recipes to crowd-pleasing desserts that will impress all of your guests, these tempting chocolate chip recipes are perfect for any day of the week.

Snacks, Sides, and Mains

Bisquick Biscuits

According to Andrew Knowlton , BA restaurant and drinks editor (and biscuit enthusiast), "I love scratch biscuits as much as the next Southerner, but sometimes when I'm short on time or simply lazy I'll reach for box of Original Bisquick Mix . It's hard to admit but I think my kids like them more than the scratch ones. And dammit if they may be right!"

All flaky and golden brown… Photo: Bisquick

Lipton Onion Soup Dip and Meatloaf

This one-package-wonder is a powerhouse of flavor. Our readers use Lipton onion soup mix for everything from "Souperior" Meatloaf ( @Swimman79 says it's a favorite comfort food) to potatoes and, of course, a scoopable, spreadable, guilty-pleasure onion dip . That dip, by the way, is made with just two ingredients—sour cream and an envelope of onion soup. Well, three ingredients if you found the entire bag of potato chips consumed alongside.

Jiffy Corn Muffins

A darling retro logo and muffins that come together in a, well, jiffy? BA food director Carla Lalli Music has a soft spot for Jiffy's Corn Muffins . Come on, who doesn't have a box of Jiffy cornmeal lurking in a cabinet somewhere?

The first Jiffy products hit shelves in 1930. Photo: Jiffy

Ocean Spray Cranberry Sauce

If you've ever used Ocean Spray's recipe for cranberry sauce, you're not alone. Dawn Perry , BA digital food editor says, "For years after my grandmother died we tried to figure out which one of us had her cranberry relish recipe. Only a couple of years ago did we realize it was just a less-sweet version of the one on the back of the Ocean Spray bag." If it's variety you're looking for, Ocean Spray's website has plenty of variations on the traditional Thanksgiving side, including a jellied sauce , a relish , and a chutney .

The NESTLÉ La Lechera Challenge & Recipes!

I recently had the amazing opportunity to attend the NESTLÉ LA LECHERA Challenge in which I was invited to mee with the amazing Pati Jinich (host of the hit Public Television series PATI’S MEXICAN TABLE).

She also has a fabulous new cookbook that is just being released.

Pati is a spokesperson for La Lechera and she shared some of of favorite recipes aka recetas that use La Lechera at the event for us to try.

All the recipes were amazing!

The Chocolate Rosca De Reyes was amazing as you can see below.

So was this Crepe! The Crepe was actually my favorite!

These cookies were also amazing!

I mean who wouldn’t love Pumpkin Flan with a Chocolate Crust aka ChocoFlan!

Here is the recipe for Chocoflan in case you want to try and make it yourself.

Unsalted butter for greasing ramekins or molds
1 (15.8 ounces) NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle) or 1 can (14 ounces) NESTLÉ LA LECHERA Dulce de Leche

1/2 cup unsalted butter, one stick, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher or coarse sea salt

1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
1 can (12 ounces) NESTLÉ® CARNATION® Evaporated Milk
4 large eggs
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans, lightly toasted, optional garnish
6 strawberries, rinsed and sliced, optional garnish

Preheat oven to 350° F with a rack in the middle. Butter twelve 4- to 5-ounce ramekins. Drizzle a generous tablespoon of dulce de leche over the bottom of each ramekin. Set aside.
To make the cake: In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 3 minutes. Add the sugar and continue beating until fluffy, about 2 more minutes. Add the egg and beat until well blended.

Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. With the mixer on low, beat half the flour mixture and then half the buttermilk into the butter mixture, scraping down the sides of the bowl as needed. Repeat with the remaining flour mixture and buttermilk, beating until thoroughly mixed. Lastly, with speed on low, fold in the chocolate pieces just until combined. Set aside.

To make the flan:

Combine the sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender and blend until smooth.

To assemble:

Spoon 2 heaping tablespoons of cake batter into each ramekin, filling them 2/3 full. Gently pour flan mixture on top of the cake batter, filling the ramekins to just below the rim. The contents of the ramekins will look messy, with bits of the cake batter floating in the flan mixture. Don’t worry, that’s the way it should look.
Place ramekins in a large baking pan or dish and pour enough hot water into the pan to reach halfway up the height of the ramekins. Cover the pan lightly with aluminum foil. Place the pan in the oven and bake for 50 to 55 minutes, or until the surface of the cakes feels firm.

Remove the baking pan from the oven and remove the aluminum foil. Remove the ramekins from the water bath and let cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours before serving.

When ready to serve, remove chocoflans from the refrigerator and remove plastic wrap. The flans won’t look their most beautiful before you unmold them, but don’t worry! Run the tip of a knife around the edges of each ramekin, place an inverted plate on top, and flip. Give the flan a few seconds to drop onto the plate, or hold the mold and plate with both hands as you give it a nice shake. Remove the ramekin. Now the chocoflans should look and taste gorgeous!

Repeat with remaining chocoflans, garnish with chopped pecans and/or strawberries, if desired, and serve.

Here is a video tutorial as well.

I digress and got a little off track as I get excited about recipes and tasty food. We were there for the NESTLÉ LA LECHERA Challenge and that consisted of me being paired with two other bloggers and coming up with a recipe using La Lechera and only 5 ingredients that were found in this box seen below.

We were not told what was in our box and we would have to come up with something right on the spot. I had an amazing team that consisted of Nicole from and Maura from and LatinaMom.Me! I had an amazing team and we called ourselves Team Dulce Cocineras!

Our ingredients turned out to be Avocado, Cocoa Chips, Rosemary, Cardamon and La Lechera.

Nicole Immediately Came up with an Avocado Panna Cotta and I came up with a Dulce De Leche Zeppole skewers aka Italian Donut Skewers to go with it. Maura came up with a delicious rosemary infused whipped cream to go with.

It was a big hit with the judges and all who tried it.

We were not only judged on taste, but on presentation, our team name, and why we came up with our recipe.

We WON and we were very proud of what we had accomplished. We created a unique recipe and presented it beautifully. I was very happy that our recipe took top prize!

Muchisimas Gracias a NESTLÉ LA LECHERA for having me! I had an amazing time as usual!

Check out more info and recipes on NESTLÉ LA LECHERA visit

Stay tuned to Pati’s Blog as our delicious winning recipe will be shared there soon!

We decided to stick to Nestle, Ghirardelli, and Hershey's semi-sweet chips for consistency.

I was able to find all three brands of chocolate chips in the baking aisle of my local supermarket.

In New York City grocery store's baking aisle, a 12-ounce bag of Hershey's chocolate chips cost $4.19 and 12-ounce bag of Ghirardelli chocolate chips cost $5.49. Nestle chocolate chips only came in a large 24-ounce package and cost $7.69. At those prices and sizes, Hershey's chips were 35 cents per ounce and Ghirardelli's were 46 cents per ounce, and Nestle's bigger bag contained the most value at 32 cents per ounce.

Target sells 12-ounce bags of Nestle and Ghirardelli chocolate chips for $2.99, and Hershey's chips for $2.49, making Hershey's the most affordable option there.

Prices will vary depending on where you purchase these chips.

Recipe Summary

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Recipe Summary

  • 1 ½ cups granulated sugar
  • ⅔ cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • ¼ teaspoon salt
  • 2 cups miniature marshmallows
  • 1 ½ cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • ½ cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan refrigerate for 2 hours or until firm. Lift from pan remove foil. Cut into 48 pieces.

30+ Super Smart Ways to Cook with Peanut Butter

That jar in the cupboard is good for so much more than sandwiches.

If you're cooking on a budget (or even if you aren't) you want to get the most out of every ingredient in your cupboard. After all, no one likes to pull something out of the back of the cupboard only to find it's passed the expiration date. And one of the most underused pantry staples we've found is that ever-present jar of peanut butter. Though anyone with kids (and anyone who's been a kid) knows the value spreading it on bread or toast with some jelly (and, we might suggest, a few slices of banana), that tends to be the sum of it for about 90 percent of Americans. A few more might occasionally whip up a batch of easy peanut butter cookies, but that's where most cooking with peanut butter begins and ends. This is a shame, because this creamy (or crunchy) concoction can do much more!

Peanut butter's savory, rich flavor is a welcome addition to desserts of all kinds. It pairs nicely in sweet berry recipes and chocolate treats. Not only does it make for a classic cookie, but you can add it to pies as well as bars, cakes, and even cheesecakes.

But it's not just a dessert! Peanut butter makes granola more flavorful and packs in body to soups and smoothies, and even makes bread pudding taste richer. That's to say nothing of the nutrition it adds. As a good source of healthy fats and protein, and even a moderate amount of dietary fiber, peanut butter adds a health boost to practically any dish.

Seven Layer Magic Cookie Bars

Serving Size 1 bar, 1/30 of recipe
Calories Per Serving 190
Total Fat 11g
Calories From Fat 100g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 10mg
Sodium 75mg
Carbohydrates 21g
Dietary Fiber 1g
Sugar 14g
Protein 3g
Percent Daily Value*: Vitamin A 2%, Calcium 4%, Vitamin C 0%, Iron 2%.


HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.


Serving Size 1 bar, 1/30 of recipe
Calories Per Serving 190
Total Fat 11g
Calories From Fat 100g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 10mg
Sodium 75mg
Carbohydrates 21g
Dietary Fiber 1g
Sugar 14g
Protein 3g
Percent Daily Value*: Vitamin A 2%, Calcium 4%, Vitamin C 0%, Iron 2%.

Watch the video: 1 Hour of Nestle crunch meme (May 2022).