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Glazed Pork Chops with Baked Frittata and Soup

Apricot and maple syrup add special flavors to this delicious pork chop sauce. Start with a tasty cream soup and add an easy-to-make baked zucchini frittata, and you'll have winning combination. These cookie cups are a simple treat that adds a special dessert touch to this meal.

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The homemade goodness of this Cream of Broccoli Soup will satisfy any appetite.

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recipe

Ingredients:

  • 3 cans (14.5 ounces each) low sodium chicken or vegetable broth
  • 9 cups (about 1 1/2 pounds) broccoli florets
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/2 cup water
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

BOIL broth in large saucepan. Add broccoli, onion and garlic. Bring to a boil; reduce heat to low. Cover; cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly.

TRANSFER half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to remaining mixture in saucepan.

COMBINE dry milk, water and flour in medium bowl; mix well. Stir into soup; add salt and pepper. Heat to serving temperature.

FOR BROCCOLI CHEESE SOUP:
PREPARE
Cream of Broccoli Soup and add 1 cup (4 ounces) shredded cheddar cheese. Stir over low heat until melted.

FOR FREEZE AHEAD:
PREPARE
as above. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.

reviews

Review This Recipe
  •  Star(s)

    Broccoli Soup

    TAMMY WILLIAMS from Nebo, NC

    I too found the powdered milk could have been substitued. I will make this again though and add my own touches. It was still pretty good.

  •  Star(s)

    still searching for a good recipe

    Danielle Fallesen from ,

    I made this soup and was unfortunately disappointed. I felt the powdered milk left the consistency gritty. I plan to try the other recipe off the site and hope for better results.

  •  Star(s)

    This is the easiest Broccoli soup

    Lisa Tapp from Dousman, WI

    This is great! My family loved it. This is a regular on my menu.

  •  Star(s)

    So Good

    Natashaj Jessup from Maplewood , NJ

    I made this for my aunts and it was a hit. It didn't take that long to make, and it was easy to follow, I would use this over and over again. I love it.

  •  Star(s)

    oh so good

    sharon edwards from Punta Gorda, FL

    quick and easy to make and the kids loved it and that was a first of course I didn't tell them it was a vegetable

  •  Star(s)

    Cream of Brocolli Soup

    SHELBY CLIFTON from MISSION, TX

    soup had a sweet taste that I didn't like.

  •  Star(s)

    yumm!!!

    amy Bovee from Woodbridge, VA

    This soup is easy and delicious. We all loved it. Its great with cauliflower mixed in also..yum!

  •  Star(s)

    Even Picky Eater approves

    Wendy Imerti from Cave Junction, OR

    This was so simple to make and so flavorful! The best homemade cream of Broccoli Soup i have ever tried!Even my picky kids loved it!!

  •  Star(s)

    Yummy

    Elsa Johnson from Cedar Park, TX

    This was wonderful and so easy to make. Absolutely a keeper. My husband loved it. I will try adding a little velveeta next time for variation.

  •  Star(s)

    Has Calcium, Low Fat, Low Fat, High Fiber

    BERTINA TELLES from Roswell, NM

    Very good, easy to make, great for my low fat, diet, has a lot of protein to fill you up. I tried it substituting cauliflower, butternut squash, and carrots. All are delicious and filling.

  •  Star(s)

    Oh So Good

    Patricia Schwarz from Nichols, NY

    This is easy way to enjoy a great soup! I have also made it by adding a little grated carrot and grated potato! Hmmmm good

  •  Star(s)

    HEART WARMING

    Mary Adobato from Wilmington, NC

    Made this soup the other day when it was nind of chili here in NC. Loved the soup. I made tiny dough dumplings to put in the soup.

  •  Star(s)

    Cream of Broccoli Soup

    Carol Fischer from Spartanburg, SC

    About 2 yrs ago I received a post-card from Nestle's with this recipe. I tried it and my husband and I loved it. He is picky about cream soups, but loved this one. It is great for cold days and for freezing. I now make it whenever the autumn/winter arrives. Thanks Nestle's.

  •  Star(s)

    Amazing!!!

    Ashley Glennon from Murray, KY

    I added a little bit of Velveeta cheese to this and it tasted absolutely amazing! It's great on a cold, rainy day when you just want some good and warm comfort food!

  •  Star(s)

    Cream of Brocolli Soup

    Theresa Dobersztyn from Western Springs, IL

    My family loved this sour recipe. Now as the weather is getting cold for fall, I'm asked when I going to make this recipe again, since I found it very easy to follow. The family can't wait for me to make this again.

  •  Star(s)

    Broccoli Soup

    Marian Story from LUGOFF, SC

    My husband loves broccoli soup! I am glad I have found a good broccoli soup recipie! I highly recommend it.

  •  Star(s)

    Cream of Broccoli Soup

    Robin Carpenter from Plainfield, CT

    This is a really great recipe....I often add some american cheese (whatever my whim is at the time - usually 3 - 4 slices) and once it's melted it's so yummy - adds protein too!

  •  Star(s)

    Flavor Was Terrific

    Clara Marchbanks from FRESNO, CA

    I made this for a potluck at the school where I work. I did however blend all of the broccoli & onions and added more pepper and garlic. Our soup lovers really enjoyed it with homemade bread.

  •  Star(s)

    cream of broccoli soup

    CANDICE HUHN from APPLETON, WI

    verry good my man loved it

  •  Star(s)

    YUM

    Kim Gibbs from Royal Oak, MI

    What a great, quick recipe. I have made this using all kinds of veggies. If you are in a pinch, use frozen veggies, and save some time.

  •  Star(s)

    SIMPLE SIMPLE SIMPLE

    DEBRA FRALEY from DEMOTTE, IN

    THIS WAS VERY GOOD. WE LIKE VELVEETA CHEESE IN OURS.

  •  Star(s)

    cream of broccoli soup

    elaine hilton from little falls, NJ

    Creamy, rich, and satisfying! Easy to make, hard to resist. Great anytime, anyday. Enjoy some today!

  •  Star(s)

    Absolutely Loved It!

    Sheryl Powers from COUNCIL BLUFFS, IA

    Since my husband won't eat vegetables, I pureed ALL the broccoli and made a purely "cream soup." He ate it and actually said the flavor was great! I will make this again!

  •  Star(s)

    Easy, tasty and good

    Wendi Jones from COTTONWOOD FALLS, KS

    This recipe was wonderful for a quick lunch. It helps to use up leftover broccoli and is creamy enough for even my little ones to enjoy.

  •  Star(s)

    WARM AND SOOTHING

    CHAR STIFTER from ROCHESTER, NY

    I MADE THIS LAST NIGHT FOR DINNER WITH A SALAD AND SOME HOME MADE BREAD!!!! EASY MEAL, WE LOVED IT AND I AM MAKING THIS WEEKEND FOR MY DAUGHTER. VERY EASY AND DELICIOUS!

  •  Star(s)

    inredible

    Sandra Heffer from EAST STROUDSBURG, PA

    My family loved it the first time but they even loved it more when i added some cheese to it. They said it is great in he winter to warm your tummys up.

  •  Star(s)

    broccoli soup

    Sandra Swanson from LAKE STEVENS, WA

    Made this yesterday for lunch today. A big hit. I did add a tsp. of lemon which perked it up a bit.

  •  Star(s)

    YES!

    Deb WEITZEL from BOCA RATON, FL

    THIS IS DELICIOUS. I ADDED THE CHEESE THE SECOND TIME, AND NOW EVERYTIME.

  •  Star(s)

    just so tasty

    mary register from EASTMAN, GA

    I have had several recipes for cream of broccoli soup, but none has compared to this one. This one is extremely rich, creamy, and very mellow at the same time, which was just what I had been looking for in this type of soup. Thanks for this recipe too!!!

  •  Star(s)

    Cream of Broccoli Soup

    Jennifer Shierling from WATERTOWN, NY

    very easy its fantastic, my family says Delicious.

  •  Star(s)

    cream of broccoli soup

    JANET WILSON from FORT WORTH, TX

    This is a great soup. Easy to make and tastes great.

  •  Star(s)

    cream of broccoli soup

    B. Lehtonen from Poplar Ridge, NY

    Having never made a creamed soup before, I was relieved at how easy this was and how tastie it turned out. This recipe is a keeper for sure. Thanks.

  •  Star(s)

    broccoli soup

    Constance Oberton from WATERTOWN, NY

    I took this recipe and put cauliflour instead of broccoli, then added some cheese. Delicious. Family loves it......

  •  Star(s)

    CREAM OF BROCCLI SOUP

    Arlene Auker from WILKES BARRE, PA

    I WANTED TO FREEZE SOME OF THIS SOUP. FORGET THAT WE STARTED EATING IT AND ATE THE WHOLE THING. BOY WAS IT GOOD. PLAN TO MAKE A LOT MORE NEXT TIME.

  •  Star(s)

    Cream of Broccoli Soup

    S. Ford from Jonesboro

    MMmmmm Good...I served my soup in bread bowls and topped with shredded cheese and bacon bits. My kids loved it and are asking for more. Thanks for all your great recipes!

  •  Star(s)

    cream broccoli soup

    sandra williams from MEMPHIS, TN

    this recipe is great!! we will be eating again and again! add cheese and bacon bits for real pleasure.

  •  Star(s)

    cream of broccoli soup

    kathy hamilton from Sparta, IL

    I was impressed by the taste and ease of preparing this recipe.

  •  Star(s)

    Healthy and Delicious

    Vicky Anderson from TREGO, MT

    Cream of Broccoli Soup is a delicious and heathy addition to any lunch. Great with a sandwich, and the kids love it.

  •  Star(s)

    Delicious and Easy

    Donna Behm from EVANS CITY, PA

    Cream of Broccoli Cheese soup was very good and easy to make. I gave a Dish to my In-Laws and they liked it also. Asked when I was going to make it again. Very soon.

  •  Star(s)

    Loved it

    LuAnn Hughes from EDGERTON, WI

    I made this for my family and they loved it! It was so quick and easy. I will definitely make this recipe again.

  •  Star(s)

    Cream of Broccoli Soup

    Linda Newell from STROUDSBURG, PA

    Make this soup. It was easy. My Husband and I loved it. We will make this again and again.

  •  Star(s)

    cream of broccoli soup

    Lynn Brasel from Happy Valley, OR

    The soup was delicious and went together quickly but, if using a blender I really have to emphasize the importance of blending in small batches as I managed to make a mess not doing so myself.

  •  Star(s)

    cream of broccoli soup

    sheri graves from FARMERVILLE, LA

    very good. we like this with yeast rolls to make a complete meal.

  •  Star(s)

    Warm and Hearty

    Patricia McLean from Dallas, TX

    Dallas has been going through a very cold spell, which is unusual. In order to try to warm up I cooked a batch of this wonderful easy to make soup. We found it to be delicious.

  •  Star(s)

    Cream of Broccoli Soup

    Anne Edwards from PASCO, WA

    Delicious and healthy. We use a lot of broccoli, and what I like best is that with dry milk and chicken broth always on hand in my pantry, this is an easy change-up way to prepare it.

  •  Star(s)

    cream of broccoli soup

    Louetta Nicolle from TORRANCE, CA

    I have a vegetable garden and raise my own broccoli, garlic, and onions, so I make this soup often, it is easy to make, very tasty, and freezes well, I do not use the dry powdered milk though. instead I use can milk, it gives the soup a creamier texture. sometimes I add a grated carrot, and some celery too.

  •  Star(s)

    Winter Rescue

    SHERRY ALLISON from CHESTER, WV

    This recipe came to the rescue on a bitter cold February Saturday! My family loved it and it was so easy. We all added some cheddar cheese to our bowls and it was yummy. NO leftovers!

  •  Star(s)

    Excellent soup!

    Scott Warner from Breezy Point, MN

    This soup was easy to make and warmed us up on a day of -45 wind chills!

  •  Star(s)

    Sooooo Gooooood

    SHIRLEY DIMARIA from st.Thomas, ON

    i made this today for lunch and everyone loved it ...... soooooo goood and healthy too .... u should try it

  •  Star(s)

    Tried and Liked

    debbi reeves from HAMLIN, NY

    I made this soup last night. I thought it was going to take all day to simmer, cut, and cook. Wonders will never cease! It took only a very short time and it was delicious besides! I will definitely make this again. I even doubled it and STILL didn't have enough to freeze!


nutrition

Nutrition Facts

Serving Size: 9 servings, 1 cup each

Servings Per Recipe: 0

  • Calories: 100
  • Calories from Fat: 10
  • Total Fat: 1g (2% of DV)
  • Saturated Fat: 0g (2% of DV)
  • Cholesterol: 0mg (1% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 6g
  • Protein: 9g
  • Vitamin A: 50% of DV
  • Vitamin C: 110% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

One of the most flavorful pork chops you'll ever eat. Apricot nectar and maple syrup are featured in this sauce.

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recipe

Ingredients:

  • 2 tablespoons butter
  • 4 (1 pound total) 1/2-inch-thick pork chops
  • 1/4 cup diced shallots
  • 1/2 cup apricot nectar
  • 1/4 cup sherry wine or dry white wine
  • 1/4 cup maple syrup
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 4 dried apricot halves, thinly sliced (optional)
  • 1 tablespoon finely chopped parsley (optional)

Directions:

MELT butter in large skillet over medium-high heat. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.


reviews

Review This Recipe
  •  Star(s)

    Delicious Pork Chops

    Bonnie from new york

    Best pork chops I ever had and easy to make. My family loved them even the one child that does not like to eat meat.

  •  Star(s)

    Good sauce

    Cheryl from Strongsville, OH

    The sauce was very good. I did make a few substitutions: diced onions & garlic in place of shallots and apricot preserves instead of apricot nectar. I think the apricot nectar would make the sauce too sweet. Everyone liked it!

  •  Star(s)

    Fantastic Pork

    Carol Hannan from Gunnedah, Australia

    This is a wonderful recipe that both my husband and myself really enjoyed. I put the pork chops back into the sauce and simmered covered for 5 minutes turning once. Thank you for such a easy and delicious recipe.

  •  Star(s)

    Apricot Glazed Pork chops

    Ange from

    Awesome flavor -- My family and friends devoured them. This is my new way to cook pork chops!

  •  Star(s)

    SOOO Yummy!

    Teresa from Alberta, Canada

    My husband (who usually rarely comments on any dish that I make) took a bite of these pork chops and had a great reaction! He and my extremely picky seven-year-old son both loved them. Oh, and I loved them too...yummy and easy to prepare!!!

  •  Star(s)

    Thumbs up

    Arica from Dayton, TX

    Delicious! My family and I loved this dish. The glaze was great! I would bet that the glaze would also be great on other types of meat.

  •  Star(s)

    Very Tasty!

    Angela from West Jordan, Utah

    My family could not stop talking about these. I actually was not feeling too well the night I made these, so I did not eat any , but my family raved about them. I am always looking for ways to cook pork and this one is definitely a keeper.

  •  Star(s)

    So good!

    Shannon from California

    These came out SO GOOD! I added the dried apricots to the sauce in the beginning like someone else suggested and it came out great! The maple is a great touch. I would suggest this to all. Even those who are not particularly fond of pork.

  •  Star(s)

    Amazing

    Mika Julien from Provo Utah

    I fixed this dish for my sister and boyfriend. He could not believe just how good it was. After diner we went to a concert and when we came back, he had thirds. Him and my sister could not stop talking about just how good it was. Instead of following the recipe, I took the advice of one of the reviewers and added the apricots in the sauce and put it in the oven for forty minutes, it came out really tender. I loved it.

  •  Star(s)

    Fast and easy surprise

    Aura Erickson from Kenmore, Washington

    Pork has never tasted better. In less than fifteen minutes you can have a delicious dinner that satisfies the most demanding person. Few minutes after tasting this recipe, must husband gave it a five star without hesitation (he does not care for pork) Give it a try and you will not be disappointed.

  •  Star(s)

    Excellent

    Crys D from

    My family, who rarely like anything pork, loves this recipe! I marinate the chops in some extra nectar and sea salt with course ground pepper. I diced the apricots and threw them into the sauce. I seared the chops in a skillet and then placed them in a dish, poured the sauce on top and baked for about 40 minutes. You can cut them with a spoon! Extra time but worth it.

  •  Star(s)

    Delicious

    sheralee malenovsky from sayville,ny

    I substituted Saucy Susan for the apricots and it was super!!

  •  Star(s)

    A "must try" recipe

    Robin from Wayne, PA

    We have added this to our list of quick meals. I did make a few changes- I used non-refrigerated Kerns nectar; I bought a six pack of cans(each can 5.5 oz)from the juice section of my local grocery store. I also used a 1 lb. pork tenderloin, sliced in 8 sections and pounded flat-they cook up very fast. I diced up the apricots and added to the sauce. I will try adding cornstarch to thicken the sauce quicker as one reviewer suggested. Very tasty.

  •  Star(s)

    Delicious!

    Lisa Diedrich from St. Louis, MO

    I made this meal one evening when it was storming outside and could not grill. My husband raved about it during our entire dinner! When he was cleaning dishes, he was thrilled to see that we had left overs. As side dishes, I prepared a harvest blend of long grain and wild rice with steamed fresh green beans. We found the apricot Kerns in the juice isle in the grocery store.

  •  Star(s)

    Wow!!

    Mike Knapp from

    This recipe is the best so far I have tried for pork chops. The apricot sauce goes so well with the pork. I did however marinate the pork chops and grilled them instead of pan frying. The chops were very moist and flavorful. Also, I could not find apricot kerns anywhere so I used apricot syrup instead. It worked out great.

  •  Star(s)

    Great recipe and easy to make.

    Becky from San Marcos, CA

    I coupled the pork chops with a Hot Mango Chutney Couscous. The pork chops were delicious.

  •  Star(s)

    Yummy!

    Jane from Pennsylvania

    This meal was a hit for a dinner of seven people. The pork chop were absolutely awesome. Along with the green beans and rice, the combination of the three made a beautiful meal. Everyone kept saying...wow!!...this is really good!!!!...yummy!! I used the leftover sauce from the pork chops on the rice.

  •  Star(s)

    Nice variation of pork

    Jennifer from

    This dish was a definite Solid "A." My family and I really enjoyed it. I grilled the boneless chops first, then browned them in the pan of butter. The chops were pretty thick and to just pan fry alone. This will lead to a burned outside and a pink inside. A no no with pork. I also marinated the pork for a few hours in worcestershire before grilling. Adding 1/4 cup of apricot preserves made the sauce a great consistency. Served with garlic mashed potatoes, and fresh greenbeans resulted in everyone having a full tummy.

  •  Star(s)

    Pork Chops from heaven

    Paul Atwell from Bellingham, WA

    Wow! This recipe is not only easy but my children love it. It will be added to list of favorites in our house.

  •  Star(s)

    May I suggest...

    Sherry McBrayer from Henderson, Nevada

    I felt the maple syrup was too noticeable. The sauce was too thin, even after cooking longer it really didn't reduce well. I added some Kikkoman Teriyaki Baste & Glaze and next time I think I will use this instead of the mayple syrup. I am also going to use apricot preserves to thicken the sauce. I added more apricots and I suggest you do so per your preference. I also marinated the chops in the teriyaki sauce and grilled them approx. 5 minutes per side. With those changes, I rate this a 4. Serve it with saffron basmati rice!

  •  Star(s)

    Thumbs up!

    Christie McBride from

    We loved this recipe. I like to make sure pork is really cooked, so I baked the chops first and then made the sauce. Even the picky 3 year old ate her portion!

  •  Star(s)

    YUM IN MY TUM

    Alicia from

    Hola! I made this recipe with my mother for Grandpa. We used chicken breasts instead of pork, and pear kern stuff instead of apricot; it still turned out marvelous, and we could really taste the apricots. It went excellent with a garden salad and red potatoes. MAKE IT AND ENJOY!

  •  Star(s)

    Well liked!

    Dianna Schisser from Texas

    I prepared this for my husband and a few friends, it was like by everyone, the only complaint I recieved was that it tasted a little syrupy, I replaced the shallots with just regular onion, I served it with mashed potatoes and it was gobbled up!

  •  Star(s)

    Yummy!

    Trish from Long Beach, Ca

    This was a very good recipe...the sauce for the chops was a bit too thin and watery though. I thicked it with a bit of corn starch and water. After I did that, it came out perfect.

  •  Star(s)

    Tasty and Tender

    Rachael Clinkscale from Columbus, Ohio

    I loved the quick preparation and the good results. I substituted a lipton onion packet and apricot preserves. I boiled these ingredients with the red wine, some water, and some chicken bullion (I didn't measure the last two ingredients). I poured this mixture over the seasoned sauteed meat and I cooked them in the oven for about 30 minutes. It was a hit with my whole family!

  •  Star(s)

    Quick and Easy

    Amy Miles from Acton, MA

    This recipe was so quick and easy. Since I didn't have all the right ingredients in the kitchen that this recipe called for I substituted a few things. I used apple cider instead of Kern's juice and leeks instead of shallots. It turned out great. I served the chops over rice and the kids asked for seconds. Unheard of


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 270
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 75mg (26% of DV)
  • Sodium: 380mg (16% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 26g
  • Vitamin A: 15% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A wonderful appetizer or side dish, this Baked Zucchini Frittata offers a fluffy texture and a punch of flavor in every bite.

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recipe

Ingredients:

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 2 1/2 cups grated zucchini
  • 3/4 cup diced onion
  • 2 cloves garlic, finely chopped
  • 3/4 to 1 cup (2.25 to 3 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 8 large eggs
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Milk

Directions:

PREHEAT oven to 350° F. Spray 10-inch-round or 13 x 9-inch baking dish with nonstick cooking spray.

HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese.

BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish.

BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice and serve.

reviews

Review This Recipe
  •  Star(s)

    awesome

    kenzie from albany,or

    aaaaaaaaaaaaaaahhhhhhhhhhhhhh this is delicioso!!!

  •  Star(s)

    Decadent

    Brian from Santa Monica, CA

    This was SOOOO good!

  •  Star(s)

    Delicious Zucchini

    Susan Haviar from San Diego, CA

    I tried this recipe on a group of 30 women at "Rachel's House", which is an abused women's shelter in San DIego. It was a hit! The menu was spagettii, salad, rolls and "Baked Zuccini Frittata". I increased the recipe by 3 times and sliced the zucchini instead of shredding it for this large crowd. I got raving reviews! I also served it to my family. My three picky teenagers and husband loved it!


nutrition

Nutrition Facts

Serving Size: 6 to 8 servings

Servings Per Recipe: 0

  • Calories: 230
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 300mg (101% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 6g
  • Protein: 16g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Rocky Road Cookie Cups are filled with a mixture of mini marshmallows, chocolate morsels and chopped nuts or crumbled graham crackers. These easy-to-make treats will be a hit as a snack, school treat, bake sale item, or secret treat for yourself.

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recipe

Ingredients:

  • 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 3/4 cup mini marshmallows
  • 1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/4 cup chopped nuts or crumbled graham crackers

Directions:

PREHEAT oven to 350° F. Grease 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down to make a deep well.

BAKE for 12 minutes or until edges have set (centers will be soft). While still warm, fill cookie cups with marshmallows, morsels and nuts. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).

VARIATION: Use NESTLÉ TOLL HOUSE Refrigerated Oatmeal Raisin Cookie Bar Dough and replace morsels or nuts with chopped, dried fruit.

reviews

Review This Recipe
  •  Star(s)

    yummy winter treat

    melissa frey from Moundsville, WV

    i made these yummy treats for my children and served with hot cocoa. The children loved them and finished off the treats in no time.

  •  Star(s)

    couldn't be easier

    Sally Kavcsak from Erie, PA

    Quick and yummy.

  •  Star(s)

    Delicious and very quick and easy

    Donna Gutierrez from Nixon, TX

    This is wonderful. And so many ways to variate. The grandkids had a smorgasboard of their favorite, such as coconut, nestles morsel, butterscotch, peanut butter and chocolate chips, raisins,dried fruits and cherries, one even ask for a scoop of ice cream. All of their changes were good along with the original one we tried. Now they want them all the time. I had never thought of this idea, thanks so much for sharing.

  •  Star(s)

    tasty

    KATHY GREEN from South Daytona, FL

    It couldn't be easier and certainly tasty as well.


nutrition

Nutrition Facts

Serving Size: 24 cookie cups

Servings Per Recipe: 0

  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 9g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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