Monday, December 15, 2014

Salted Caramel Brownie Brittle with Nestle Toll House DelightFulls

Are you a brownie lover that loves those crispy bits on the edges and corners?
These brownies are a crispy and crunchy wafer that gives you those edges and corners in each bit.
#DelightFulls Filled Baking Morsels bring you a new and exciting way to bake! Their innovative technology provides the same great Nestle Toll House Chocolate you know and love, now filled with 4 delicious flavors. Slightly larger than a regular morsel, these morsels allow you to put a special twist on traditional recipes like a cookie or a brownie, or open up a variety of new fun recipes to try! The DelighFulls filled morsels hold their shape when they bake, and can be used whole, cut in half, or coarsely chopped for a surprising delight of flavor and color in a baked good (not to mention popping them in your mouth right out of the bag!)
It's the hottest new snack!  I thought these would be perfect for these crispy brownies and I'm going to try all the flavors to change up these sweet treats.  Besides the Milk Chocolate with Caramel, they have Milk Chocolate with Peanut Butter, Dark Chocolate with Mint and Dark Chocolate with Cherry!  Any of these would be great for this Nestle Toll House Holiday Recipe
I added walnuts and a sprinkling of coarse sea salt.

1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
2 large egg whites
1 cup sugar
2 Tbsp. cocoa powder
1/2 tsp. espresso powder
1/4 cup canola oil
1/2 tsp. vanilla
1 Tbsp. dry milk powder
1/3 cup Nestle Toll House Milk Chocolate Morsels with Caramel Filling
1/2 cup chopped walnuts
Coarse sea salt (optional)
Preheat oven to 325 degrees F.  Line a jelly roll pan or baking sheet with parchment paper.
Whisk together the flour, salt and baking powder and set aside.
In a medium bowl, whisk egg whites until frothy.
Add the sugar, cocoa powder, espresso powder, oil and vanilla and whisk until smooth.
Whisk in the milk powder and flour and beat until smooth.
Stir in chocolate chips.
Spread the batter on the parchment paper using a spoon or spatula to spread it as thin as possible.
Sprinkle with walnuts and sea salt.
Bake the brittle for 20 minutes.  Remove from the oven and cut into squares using a pizza wheel or knife. 
 Do not separate the squares.  Return the pan to the oven and bake for an additional 5 minutes.  Remove from the oven and let cool in the pan.  When the brittle is cool, break into pieces.  
For some Deliciously New Holiday DelightFull Recipes and product information visit Nestle Toll House

 Today’s post is sponsored by Nestle Toll House, but my love for their DelightFulls filled morsels is all my own!

Tuesday, November 18, 2014

Shredded Pork Soft Tacos #CrockPot

Weeknight tacos usually consist of quick-cooking fillings like ground beef, packaged taco seasoning and some hard taco shells.  It's all good for a quick dinner.

These tacos don't need any cheddar cheese or lettuce or even taco sauce!  
If you are craving some South of the Border flavor, you have come to the right place.


1 3 lb. boneless pork butt roast, trimmed and cut into 2-inch pieces
1/2 cup water
1/2 large onion, peeled and halved through root end, plus chopped onion for serving
1 Tbsp. minced canned chipotle chile in adobo sauce
1 tsp. dried oregano
1 Tbsp. sugar
1 tsp. ground cumin
Salt and freshly ground black pepper
1 bay leaf
1 orange, halved
2 Tbsp. fresh lime juice, plus wedges for serving
10-12 corn tortillas, warmed*
Fresh cilantro leaves
Thinly sliced radishes


Combine pork, water, onion quarters, chipotle, oregano, sugar, cumin, 1 tsp. salt, 1/2 tsp. pepper and bay leaf in slow cooker pot.  Juice orange into bowl and remove any seeds.  Add juice from orange halves into pot, then add spent halves.  Cover and cook on LOW 8 hours.  This can also be done in the pressure cooker and cooked for 35 minutes.

When ready, remove onion quarters, orange halves and bay leaf from cooking liquid.  Using a large spoon, skim excess fat from surface of sauce.  Increase setting to HIGH and simmer, breaking up meat into bite size pieces with wooden spoon until cooking liquid has thickened, about 15 minutes.  Stir in lime juice and season with salt and pepper to taste.

Serve with warm tortillas, chopped onion, cilantro, radishes and lime wedges.

*Warming the torillas up before serving is crucial for both their flavor and texture.  Toast tortillas, one at a time, directly on cooking grate over medium gas flame, until slightly charred around edges, about 30 seconds per side.  Or toast tortillas, one at a time, in dry skillet over medium-high heat until softened and speckled brown, 20-30 seconds.  Wrap in clean dish towel to keep them warm and soft until serving time.

Monday, November 10, 2014

Easy, Buttery Garlic Knots

Super easy, fool-proof garlic knots.  Biscuit dough makes them fluffy and tender and practically melt in your mouth!  You can also use pizza dough if you have some in your freezer.  I keep two portions of pizza dough in my freezer at all times since I make homemade pizza once a week.  Try them both ways!  The garlic mixture is not overwhelming like some garlic knots can be, and I have even made the mixture to sprinkle on top of my pizza!
  • 6 Tbsp. unsalted butter, melted
  • 2 Tbsp. grated Parmesan cheese
  • 3/4 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley flakes
  • 1/4 tsp. salt
  • 1 tube refrigerated buttermilk biscuits or pizza dough
  • Preheat oven to 400 degrees F.  Lightly oil a baking sheet, or coat with non-stick spray.  You can also use parchment paper or foil and lightly spray.
  • In a small saucepan, melt butter and add Parmesan, garlic powder, oregano, parsley and salt.  Set aside.
  • Halve each of the biscuits, making 16 pieces.  Roll each piece into a 5-inch rope and tie into a knot, tucking in the ends.  If using pizza dough, follow the same procedure.
  • Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.  Place into oven and bake until golden brown, about 8-10 minutes.
  • Remove from oven and brush with remaining butter mixture.  Serve immediately with warm marinara sauce or as an alternative to garlic bread with any Italian meal.

~Adapted from Comfort of Cooking

Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway!

Did you know?

The natural salt in food accounts for about 10 percent of total intake, on average according to the FDA.  The salt we add at the table or while cooking adds another 5 to 10 percent.  About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and fast food.
Healthy Solutions Spice Blends are made using only the highest quality spices and have no fillers or preservatives, no MSG, and are low in carbohydrates.  Most blends are made with no salt or sugar.

It's difficult to cook without salt!  Food needs salt to taste good!  But if you put together the right combination of spices, you add flavor and Healthy Solutions makes it easy!  There are so many delicious blends to choose from such as Hearty Beef Stew, Italian Meatballs, Perfect Steak, Ultimate Burger, Cajun Seafood, Shrimp Scampi and more!  The packages contain plenty of product and can be used for several meals.  Follow and 'Like' Healthy Solutions Spice Blends for more recipes for the Holidays and everyday meals.

I used the Authentic Chili/Tacos Spice Blend for my Chicken Tortilla Soup.  I have made several recipes using this blend since my family loves Mexican Food!  It's not overly spicy and gives any Mexican dish a great flavor.

3 dried guajillo chiles, stemmed and seeded
2 large ripe tomatoes
1 clove garlic
2 boneless, skinless chicken breasts, cooked and shredded
2 Tbsp. Healthy Solutions Authentic Chili/Tacos Spice Blend
1 Tbsp. canola oil (plus 4 Tbsp. for frying tortilla strips)
1 cup onion, chopped
6 cups low sodium chicken stock
1 can low-sodium cream of chicken soup
1 cup half & half
1 10 oz. package frozen corn
1 small can chopped green chilies
1 can pinto beans, drained and rinsed
3 corn tortillas, divided

For Garnish:
1 ripe avocado, cubed or sliced
Fresh cilantro
Shredded Cheddar or Monterey Jack cheese
Fried tortilla strips

Heat oven to 375 degrees.  Sprinkle chicken breasts with about 1 Tbsp. of Authentic Chili/Tacos Blend and a drizzle of olive oil.  Bake for 20 to 25 minutes or until cooked through.  Prepare soup base.

Set a skillet over medium heat.  Once it is hot, toast the chiles for about a minute per side.  In a medium saucepan, place the toasted guajillos, tomatoes and garlic clove and cover with water.  Place over medium high heat and bring to a boil.  Reduce heat and simmer until tomatoes are cooked and mushy and the guajillos have rehydrated and plumped up, about 15 minutes.

Place the guajillos, tomatoes, garlic, onion and 1 Tablespoon Authentic Chili/Tacos Blend, along with the simmering liquid.  Puree until completely smooth.  
In a soup pot, heat 2 Tbsp. canola oil over medium high heat. Once hot, pout in the tomato puree.  Cook until slightly thickened and puree turns a deep red, about 10 minutes, stirring occasionally.

Add chicken stock, cream of chicken soup, half and half, corn, green chilies and beans.  Bring to a simmer.  Tear up one corn tortilla and add to soup.  Simmer to blend flavor, about 30 minutes.  Stir in shredded chicken.

For Tortilla Crisps:

Heat 4 Tbsp. oil in a small skillet.  Stack two corn tortillas and cut into thin strips.  Fry in hot oil until lightly brown and crisp, about 2 minutes.  Place on paper-towel lined plate and sprinkle lightly with salt and Authentic Chili/Tacos Blend

Garnish with chopped fresh cilantro, cheese of your choice and fresh avocado cubes or sliced.  Add a handful of tortilla strips.

Makes about 2 quarts.  Fry additional tortilla strips to garnish.
Guajillo chiles can be found in most supermarkets in the Latin section.

Enter below and choose your favorite blend!
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