454 nestle housei Recipes

sugar, flour, oleo, corn oil, chocolate-flavor nestle nesquik powder, water, eggs, beaten, buttermilk, baking soda, vanilla, oleo, chocolate-flavor nestle nesquik powder, buttermilk, powdered sugar, vanilla, nuts (optional)

shortbread cookies , such as lorne doone (finely crushed), butter, melted, reduced-fat cream cheese, softened, granulated sugar, granulated sugar, cornstarch, eggs, sour cream, coffee liqueur (such as kahlua), vanilla extract, nestle crunch bars, chopped, heavy cream, nestle crunch bars, chopped for garnish (optional)

unsalted butter, softened, domino granulated sugar, domino light brown sugar, creamy usa peanut butter, egg, bisquick original all-purpose baking mix, almond toffee bits, coarsely chopped usa peanuts, nestle toll house milk chocolate morsels, vanilla caramels, whipping cream, vanilla extract, nestle toll house milk chocolate morsels, melted

domino granulated sugar, all-purpose flour, shortening, melted, unsweetened cocoa, water, vanilla extract, baking powder, salt, eggs, nestle toll house semi-sweet chocolate morsels, marshmallows, chopped pecans, nestle toll house semi-sweet chocolate mini morsels, chocolate pudding, whipping cream, nestle toll house semi-sweet chocolate baking bars, broken into pieces

all-purpose flour, baking soda, salt, butter or margarine, softened, granulated sugar, brown sugar, vanilla extract, egg, nestle toll house semi-sweet chocolate morsels, chopped nuts

all-purpose flour, baking soda, salt, butter, softened, granulated sugar, brown sugar, vanilla extract, eggs, nestle toll house semi-sweet chocolate morsels

nonfat milk, ice cube, chocolate-flavor nestle nesquik powder or 1/4 cup strawberry-flavor nestle nesquik powder, chocolate frozen yogurt or 1/4 cup non-fat vanilla frozen yogurt, cream

melted butter , to grease, sweetened condensed milk (nestle brand), brown sugar (1 cup, firmly packed), butter, cubed, liquid glucose, white chocolate, roughly chopped (like nestle milkybar brand), walnut halves, roughly chopped, baileys irish cream

fruit cocktail, drained well, macapuno strings, drained well, coconut gel, drained well, nestle cream, nestle sweetened condensed milk, cream cheese, softened at room temp

stale breadcrumbs, instant polenta, chopped fresh flat leaf parsley, garlic salt, grated parmesan cheese, chicken tenderloins, trimmed, nestle all natural natural style yogurt, canola oil cooking spray, mixed salad green, to serve, nestle all natural natural style yogurt, sweet chili sauce, garlic clove, crushed, chopped fresh coriander

all-purpose flour, nestle toll house baking cocoa, salt, butter, softened, sugar, brown sugar, vanilla extract, eggs, divided, chopped pecans, seedless red raspberry jam, nestle toll house nestle semi-sweet and white chocolate swirled chocolate morsels, divided

strawberry jelly, sliced pineapple, nestle cream, nestle sweetened condensed milk, pineapple syrup, dream whip

all-purpose flour, baking soda, salt, butter or 5 tbsp margarine, chocolate-flavor nestle nesquik powder , double chocolate flavor powder, brown sugar, low-fat vanilla yogurt or 1/3 cup plain low-fat yogurt, vanilla extract

peanut butter (crunchy or smooth), marshmallow creme, nestle chocolate-flavor nestle nesquik powder (chocolate), milk chocolate chips

fat free cream cheese or 1 (8 oz) package reduced-fat cream cheese, at room temperature, strawberry-flavor nestle nesquik powder or 3/4 cup chocolate-flavor nestle nesquik powder, honey graham crackers or 21 chocolate graham cracker squares, sliced strawberries or 1 cup raspberries, banana, sliced

butter, nestle sweetened condensed milk, brown sugar, nestle dark chocolate melts, sponge cake fingers, cut into cubes (approximately 1 cup), rouhgly chopped almonds, roughly chopped cashews

ice cream, honey roast peanuts, swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: nestle), crunchie bar, broken into shards and dusty rubble (recommended: nestle crunch), bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs, butterscotch sauce, chocolate sauce

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.