Rate & Review
Creamy and comforting Calabaza Soup uses a squash variety that is common in the Caribbean and Central and South America. Substitute Hubbard, butternut or acorn squash if you desire in this recipe. This delicious soup is ready in less than an hour and makes a colorful addition to any meal. A touch of ground nutmeg adds flavor dimension.
Ingredients:
2 tablespoons olive oil
3 lbs. calabaza (can substitute Hubbard, butternut or acorn squash), seeded, peeled
1 medium ripe tomato, peeled, chopped (about 1 1/2 cups)
1/2 cup finely chopped red onion
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
Ground cinnamon
Sour cream
Directions:
CUT calabaza into chunks. Steam or boil in large saucepan on medium-high heat until tender, about 25 minutes. Drain; place back in saucepan and set aside.
HEAT olive oil in large skillet on medium heat. Add tomato and onion, cook until soft. Add cooked tomato mixture to calabaza. In two batches, place cooked calabaza and tomato mixture in blender container or food processor; cover. Blend until smooth.
PLACE mixture back into large saucepan. Stir in evaporated milk, sugar, nutmeg, salt and pepper; mix well. Cook over medium heat, stirring occasionally, until just boiling. Serve in soup bowls with a sprinkle of cinnamon and a dollop of sour cream.
Review This Recipe
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Substituted Butternut Squash
Portia Coleman from
New Bern, NC
I was looking for a recipe for butternut squash soup and I used this recipe. In addition to using butternut squash, I added one Macintosh apple and omitted the tomato. This was a wonderful foundation for what I wanted. This soup turned out to be perfect. Very creamy and flavorful. My husband and I really enjoyed this and will be making this soup (with my substitutions) a part of our regular menu.
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I don't even like squash
Nanette Stevens from
GREENSBORO, NC
I took a chance and made this soup for Thanksgiving. I don't like squash, so I am always looking for a way to prepare it that will allow me to eat it. This was it! I really liked it. So did everyone else. I didn't have any left. I used a butternut squash in the recipe.
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calabaza soup
elaine hilton from
LITTLE FALLS, NJ
Creamy, rich, and soooo good! Great as a meal with warm bread, or just by itself. Also very satisfying. Make some today!
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It's alright.
Beth from
San Antonio, TX
The soup was good. I added a bit of chicken broth while blending the squash,tomatoes, and onions together. I tasted the mixure after adding the evaporated milk and found that I did NOT need to add the sugar. OH YEA! I also ROASTED the squash instead of boiling or steaming. This was a nice recipe to try, however, I don't think that I will make this one in particular again...not sure about the evaportated milk.
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Calabaza Soup
Ruth Minsk-Whitehead from
OCALA, FL
Not something I would usually try, but I was pleasantly surprised. It was terrific.
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Great Tasting Soup!
Stephanie Rodriguez from
San Bernardino, CA
I LOVE the way this soup tastes! It was not hard to make at all, and all my friends wanted the recipe. The last time I made this soup I had to double the recipe, because all the guys wanted to take some home!
Nutrition Facts
Serving Size:
6
servings
Servings Per Recipe:
0
- Calories: 230
- Calories from Fat: 90
- Total Fat: 10g (15% of DV)
- Saturated Fat: 4g (20% of DV)
- Cholesterol: 20mg (7% of DV)
- Sodium: 270mg (11% of DV)
- Carbohydrates: 29g (10% of DV)
- Dietary Fiber: .5g (2% of DV)
- Sugars: 13g
- Protein: 9g
- Vitamin A: 60% of DV
- Vitamin C: 50% of DV
- Calcium: 20% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Rosemary-Garlic Pork Chops with sliced shallots and artichoke hearts simmer in white balsamic vinegar and crushed red pepper mixture and are zesty and flavorful. The chopped fresh rosemary rounds out the flavors in perfect balance.
Ingredients:
2 tablespoons olive oil, divided
2 large shallots, sliced
3 large cloves garlic, finely chopped
1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon crushed red pepper
1 package (8 ounces) frozen artichoke hearts, thawed
4 (½-inch-thick) pork loin chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary
Directions:
HEAT 1 tablespoon oil in large skillet over medium-high heat. Add shallots, garlic, bouillon and crushed red pepper; cook, stirring occasionally, until shallots are tender. Stir in artichoke hearts; cook, stirring constantly, until artichokes are cooked through. Transfer to medium bowl.
HEAT remaining oil in same skillet over medium-high heat. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover.
COOK for 18 to 20 minutes or until pork is no longer pink in center. Season with salt and ground black pepper.
Review This Recipe
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Delicious
Sara from
Texas
I don't even like pork chops, but it is my favorite recipe now! Even my husband who hardly likes *anything* liked this. I will definately make it again !
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WOW AND YUM!
Shelly from
Louisville, KY
This was absolutely DELICIOUS! I didn't have the instant chicken broth but that was okay. Also I couldn't find frozen artichoke hearts so I just used the canned version, drained and patted dry.
I would recommend this recipe to everyone!
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Great & Easy
Mike from San Clemente, CA from
This is a great dinner, easy to make and the combination of ingredients is outstanding.
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Perfect
Ren from
Harrison Twp, MI
Moistest pork chops ever. This dish is company quality with barely any prep time. I always make an extra serving so my husband can take to lunch the next day. He says it's even better!
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as good as a restaurant meal
Dalis Foglia from
Texas
These pork chops were so easy to make. The taste is great. They could be served in any restaurant. Yum!
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Crowd Pleaser
Happyhomemaker from
Winston-Salem,NC
I made this recipe for my Grand Parents and my great Aunt and Uncle. This was the best .My grandmother who always complains had nothing but rave reviews for this. thanks !!!
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A great family pleaser
Dorothy from
Melbourne, Australia
Pork chops are a family favourite in our house but artichokes are not so I substituted with fresh mushrooms, the result, perfect. It was voted the best pork chops I had ever cooked.
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Excellent....the first try!
Ash from
Raleigh, NC
I tried out this recipe to entertain some friends. Was very nervous because I knew I would mess this up...it was my first time making it after all! But seriously...this was so EASY to make...and my friends LOVED it! I will definitely be making it again for the next get-together. It's delicious.
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My favorite so far
Jeanne from
Pullman, WA
This is my favorite recipe this year and it is delicious, quick and pretty hard to mess up. The only thing I've changed is adding more red pepper because I like spice (1 tsp). I also add more bouillon (1 tsp). Since I don't like rosemary and my boyfriend does, I just sprinkle it on half the chops at the end. Enjoy!
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Yummy, Elegant & Quick
HeatherAnne Norbury from
Kansas City, MO
This is an elegant meal that is a snap to make.
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Great!
Candice from
Columbia SC
This is a great dish, especially if you like articokes. It's different from your ordinary dishes. I didn't have any white balsamic so I used half regular and half white wine. I will make this again, very easy.
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Very Good
Angie from
San Diego, CA
This recipe was very good. The flavors soaked into the meat and tasted delicious. I would make this again.
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easy and tastey
Mary Biggar from
Standish, Me
My husband is crazy about artichokes, and I was very tired of the same recipes I had with them, so I tried this one. It was so easy and very tastey! I made it for 4 and we had the leftovers 2 nights later, and other than the artichokes being slightly softer, it was just as delicious. We have crazy shedules like most families and this recipe is great for a quick cook, and a reheat.
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Yummy!
Tamara Starzl from
Trussville, AL
This recipe was very easy and extremely delicious! If you love artichokes, this is the recipe for you! I served it with the spinach/orange salad listed on this website and flavored rice. My family loved it!
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A diffrent way to cook pork chops
Colleen from
Indiana
I really enjoyed the taste as much as I liked to make this dish.
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Even better than expected...
Chris from
Toronto Ontario
I made this for my partner and myself and both of us loved it. Easy to make and such rich flavour. This is a definitely new favorite!
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Best Dish I've Ever Made!
Michelle Campbell from
Chicago area, Indiana
I made this dish while trying to make a special dinner for my boyfriend. I substituted many things since I didn't have all the ingredients and needless to say we loved it! I am making it again tonight after going out to get the rest of the ingredients. My beau was stunned at my cooking ability and was sincerely proud of me. Thanks!!!
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Even I could do it!!
Sue from
Ottawa, Canada
I am not much of a cook...but this recipe worked for me! Like others...I had to use canned artichokes and only had dark balsamic vinegar...still tasted goooood!
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Excellent!
Melinda Beverly from
Wow! This dish provided just the right amount of flavor without taking away from the meat itself. I skipped the artichokes and it was still great!
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Pretty Good - but kind of bland
Wendy Sutton from
This was somewhat tasty, but just not quite there. It could have used something else. It smelled incredible when I was cooking it, but once we started to eat it, I was left wanting. If you don't require a ton of taste, this would be great. But those who really need a lot of flavor will probably want something else...
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WONDERFUL FLAVOR!
Dennis from
Dayton, Ohio
I've made this dish twice within a month. I used the darker vinegar instead of the white, and added some white wine. My guests, and myself as well, were overwhelmed by the wonderful flavors of this dish! A number of people have asked me for this recipe, and I simply say to them: "meals.com". Thanx! It truly is a WONDERFUL dish!
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Marvelous
Tessa Smith from
Trenton, Mi
I enjoyed making this recipe. I loved all the fresh ingredients that went into it. It was simple yet effective. In fact, it even tasted better the second day. Ps. I substituted mushrooms for the artichokes.
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Excellent
Stacy G. Decker from
U.S. Army Civilian, Vicenza, Italy
This was a very impressive recipe that I wouldn't think twice about serving at a nice dinner party. I did change a couple of things: I used 1/2 of an Italian brand buillion, called "Star" classic flavor. If you can find it, it's much better quality than the American brand bullion. I also used 1 can of artichokes instead of frozen, and added a little bit of white wine when I covered the meat to simmer. I couldn't find white balsamic vinegar, even here in Italy, so I used regular balsamic vinegar and it turned out wonderful. I was a little bit more generous with the olive oil as well. An excellent dish.
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Incredible Taste
Angela Vitulli from
This dish has an incredible, tangy taste that leaves your mouth watering for more. Quite easy to prepare as well. I substituted canned artichokes for the frozen ones.
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de-Lish!
Trump from
St. Louis, MO
We really enjoyed this simple recipe. The combination of flavors was wonderful. Will make again!
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Simple, lots of flavor
TLH from
Chicago
I add a little chicken broth to this so that I end up with more sauce. I think the flavor is amazing. This has become one of my favorite pork recipes.
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Quick,Easy & Inexpensive
Paige L. Olfers from
San Antonio
I am not a chef by any stretch of the imagination; my skills are very basic and when I found this recipe it just sounded tasty and easy. AND IT WAS JUST THAT. I highly recommend for a special meal that you want to impress your family or friends with. They will think you worked very hard on the dish; but you'll beam with pride knowing it was so simple.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 260
- Calories from Fat: 110
- Total Fat: 12g (19% of DV)
- Saturated Fat: 2.5g (14% of DV)
- Cholesterol: 70mg (24% of DV)
- Sodium: 210mg (9% of DV)
- Carbohydrates: 13g (4% of DV)
- Dietary Fiber: 4g (14% of DV)
- Sugars: 3g
- Protein: 27g
- Vitamin A: 4% of DV
- Vitamin C: 15% of DV
- Calcium: 4% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
This Three Vegetable Bake is an easy-to-prepare vegetable side dish that's attractive enough for holiday meals, yet simple enough for weeknight dinners. Serve with chicken, fish, pork or turkey. In a hurry? Take advantage of frozen vegetables to make this dish even easier.
Ingredients:
3 cups (about 3 medium) coarsely chopped red or other waxy potatoes
1 cup (1 medium) peeled and coarsely chopped parsnip
3 cups fresh broccoli and/or cauliflower florets
3 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/8 teaspoon ground white pepper
1/4 cup seasoned dry bread crumbs
Directions:
PREHEAT oven to 350º F.
MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.
MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.
BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.
Review This Recipe
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tastey
Jennifer Shippee from
Greenville, NH
what a great way to be creative with veggies!
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three-Vegetable Bake
Carol Sinforosa from
Elmwood Park, NJ
This is one of the best.....simple, quick and delicious. Very appealing n appearance and outstanding taste. receive rave reviews and my dinner table and I'm asked to make it whenever I go to someone's house.
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Loved it!
Jan Wilkins from
Blytheville, AR
However, since I did not have parsnips, I used broccoli & onions. Hubby loved it like that...the more onions, the better!
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"Healthy & Nutritious"
Sudha Hariharan from
Toronto, ON
This is not only a simple to make recipe but it is also healthy and nutritious at the same time.
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Husbby Says YEA!!!
Kelly Evenson from
Sultan, WA
To be honest, I made this with a bit of apprehension,But,I received a huge 2 Thumbs Up from my hubby & 4 1/2 yr old daughter! It was easy to make. Next time, I just need to make more of it!
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THREE VEGETABLE BAKE
GEETA JAIPAUL from
Greenacres, FL
I MADE THIS FOR MY FAMILY FOR LUNCH... ABSOLTUELY DELICIOUS....!!! PERFECT COMBINATION OF INGREDIENTS THAT CAME TOGETHER WITH A BANG!!! NEXT TIME I WILL TRY ANOTHER 3 INGREDIENTS TO SEE IF THE RESULT WOULD BE THE SAME...
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Mixed Vegetable Bake
Maureen Wilson from
MARIETTA, GA
I made this on Sunday for my Church function and it was delicious because I made a cheese sauce instead of the plain sauce and I also added some parmigano cheese and it was very delicious.
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Family Friendly
Melissa from
Wenatchee, Wa
This was a great recipe. It is always nice to serve veges in different ways. I am sure justa bout any vegetable could be added or subsituted and it would still turn out good.
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Great Veggie recipe
Ellen Candela from
FAIRPORT, NY
I'm always looking for new vegetable recipes. This one was a hit. Easy to make and good for you too!
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Three Vegetab;e Bake
NANCY CHAPMAN from
YORBA LINDA, CA
I was searching for a good veggie recipe and decided that is just perfect - it is easy to make, delicious and contains the fiber and nutritions that I am looking for. I am going to add ground beef or ground chicken (browned before adding in) to the dish before I bake it. It is a complete meal all by itself.
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Three Vegetable Bake
Carole Finney from
HARRISVILLE, OH
I added mushrooms and just before I was ready to put it on the table, sprimkled mild, shredded cheddar cheese on top and put a lid on it for about two minutes. A delicious vegetable dish that has so may options.
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three vegetable bake
Ada Frost from
BOTHELL, WA
a great way to get the family to eat all kinds of vegetable that they think they don't like. It was the rave of the meal.
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Yum!
HEIDI CARLSON-REID from
MONCTON, OR
Delicious and easy. Great for a weeknight! Add some cooked chopped chicken or ham and you're done!
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Pretty Delicious and Healthy
Nicole Machado from
Fayetteville, NC
I was impressed, when I was making it, I was a little worried about the evaporated milk, and we don't eat parsnips so I used carrots. But it was good. I try not to eat a lot of meat, so I ate this alone as my meal and I was filling.
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Very Good***
Malee Warren from
PORT TOWNSEND, WA
It is very good. I tried to cook vegetable for my husband. He does not like vegetable much but he asked for the second one. He likes it!
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Veggie Good!
Jan Wilkins from
BLYTHEVILLE, AR
This is a very good side dish...I really liked it for Sunday Dinner with the roast! I get so tired of the typical Pot Roast and putting the veggies in. This made a great change.
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Surprisingly Good
gottobegood from
This recipe has a great flavor, and was moderately easy to make. I had serious doubts abouts its taste when I put it in the oven, but it came out great..
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Great veggie disk
Terri Picchi from
Lakewood, CA
I have made this 3 times and each time it is a winner. We discovered that we like parsnips.
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Three Vegetable Bake
Pauline Johnsey from
No. Stratford, NH
Very good. We are not parsnip eaters so I used carrots instead. You can use almost any vegetables. Great way to use leftovers up.
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Veggies for Us
Gloria Gabrysch from
CORPUS CHRISTI, TX
This is a wonderful way to get veggies into the diet! I will be using it again!
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Good family side dish!
Amy Presby from
MIAMI, FL
What a great way to sneak some veggies into my kids... now one is proclaiming parsnips to be her favorite vegetable! I also used chicken bouillon and was pleased with the flavor. This one's a keeper.
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a great way to use veggies!!!
Amy Meyer from
LAS VEGAS, NV
I made this and it was very loved by everyone!! It is a great way to use vegetables in a different way and it tastes really very good!! Plus, it is so easy!!
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Three-Vegetable Bake
Ann McLemore from
Round Rock, TX
This was not as widely liked around these parts as I hoped. I will try again and do some tweeking like I read the other girks are doing and I'm sure it will go over great.
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Three-Vegetable Bake
JIM APLIN from
ORLANDO, FL
A great and quick way to make a delicious side dish.
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very good!
Lori Johnson from
CIBOLO, TX
I found this recipe very good. My kids loved it even. It was easy to put together and looked great on the table in a pretty bowl. I think this recipe would be good company for turkey and would be great for a holiday or special occasion. It would be great even for when guests come over for dinner. This recipe is a keeper.
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3-Vegetable Bake
Jeannine Gramstad from
NEWBURGH, NY
Made twice. Second time used chicken boullion cubes & cheese - still tasted good. We're not parsnip eaters so replaced with carrots. Any vegetable will do really. Good accompanyment for any meat
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Great Idea!
VICKI DEITRICK from
POTTSTOWN, PA
My daughter is a vegetarian & her fiance has a severe gluten allergy, so they can be a challenge to cook for! My changes to this recipe are: use rice or oat flour instead of all-purpose, use regular evaporated milk, & use sunflower seeds instead of bread crumbs. Thank you! I'd love to see more vegetarian casseroles/main dishes!
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Three Vegetable Bake
MARGIE BROCK from
EFFIE, LA
This was excellent. It was out first experience with parsnips and quite liked them. Thank you for such a good recipe
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Three-Vegetable Bake
Ruth Minsk-Whitehead from
OCALA, FL
Excellent side dish...easy to make
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Great side dish
DOLORES GHEEN from
WOODLAND, PA
I made this recipe as a side dish to fish and instead of veggie bouillon I used chicken, it was a nice change.
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Great side dish
Annette Witherspoon from
GEORGETOWN, TX
Made this for supper this past Sunday. I have to admit, I will have to aquire a taste for the parsnips. This went great with our grilled steaks.
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Three Vegetable Bake
Maureen Wilson from
BROOKLYN, NY
I made this dish for my family and it was excellent. The kids enjoyed it very much because it is very difficult to get them to eat vegetables. I even added some cheese to the sauce and that made it even better. I also added cauliflower and carrot and they did not even get muchie. It was great.
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Three-Vegetable Bake
Alice Keeney from
STRONGSVILLE, OH
I opted to omit the parnips, and my family loved it. They've asked me to take it to our next family pot luck.
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Three Vegetable Bake
Carole Finney from
HARRISVILLE, OH
A very good dish. I really like veggies and this is a dish that is so good. If I do not have the turnip, I use all potatoes and a little extra seasoning.
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veggie bake
Carine Nadel from
LAGUNA HILLS, CA
This was a great compliment to some leftover pork roast I was serving. It was warm and homey and great as a different side dish
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HIDDEN GOODNESS
DAO ORLOSKI from
MENTOR, OH
WHEN I MAKE THIS I NEVER TELL MY KIDS THE HEALTHY INGREDIENTS. THEY LOVE IT AND I WOULDN'T WANT TO SPOIL IT FOR THEM.
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Three Vegetable Bake
Pat Ring from
HOLDEN, MO
Very Very good and I will make often.
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Very easy and good!
Patty Brenenstahl from
WESTPORT, WA
My family loved this. I am always looking for new ways to cook our potatoes. The left overs are great for lunch the next day at work.
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Three Veggie Bake
Ms. Blaschuk from
FARMINGDALE, NY
I read all of the reviews of this recipe and then decided to try it based upon the raves. The RESULT? It was GOOD. It was SIMPLE. It was DIFFERENT. I get so tired of the same old things! However, I am not all that crazy about parsnips. Next time I will try making it without it.
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We enjoyed it
Cathy Smith from
WATERTOWN, NY
We enjoyed this casserole. Being from Texas and recently transplanted to New York, we had our first encounter with Parsnips. We are not quite sure about them yet, but the other was great.
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Three-Vegetable Bake
tray sayama from
SAN JOSE, CA
Great tasting casserole- and so many good-for-you veggies. My whole family loves itand for once doesn't mind eating their veggies!
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Three-Vegetable Bake
Lori Scally from
Livonia, MI
I made this using potatoes, broccoli, and cauliflower, and it turned out really good. The whole family enjoyed it, encluding my children and one of their friends too! I'm making this a regular side dish at our house.
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THREE-VEGETABLE BAKE
DENISE SOUKUP from
OMAHA, NE
THIS WAS VERY GOOD. DIFFERENT THAN THE USUALLY POTATOE CASSEROLE THAT I USUALLY MAKE. NICE CHANGE.
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Awesome
Erica Gelfand from
Avon, OH
Very tasty, my son and my husband ate it considering neither likes broccoli.
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Surprisingly good.
Ethan from
Dallas, TX
I was skeptical about this dish but it turned out really well, I would enjoy making this again.
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We Really Liked This!
Melissa Thomason from
Simpsonville, SC
This recipe is very good and certainly worth making. It is pretty easy to make though a touch time consuming. The outcome is very good though. My kids loved and I loved it. Good enough for us to make twice already and I am sure again soon.
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My husband LOVED this Recipe
Dawn from
St. Augustine, Fl
My husband who dose not eat vegetables loved this recipe. He said he would like it once a week. Good thing it is easy to make. Would recommend to any other non veggie eaters.
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Great sidedish!
Mark Rutkowski from
Atlanta, GA
Simple ingredients and a great outcome. The flavor and presentation was pleasing. I'll use this again.
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Vegies with Flavour!
Denis & Sue Brunsdon from
Bowral, N.S.W., Australia
We joined meals.com yesterday and cooked this recipe for dinner last night accompanied with 'Lamb Stew Provencale'. Absolutely delightful. We included Cauliflower as well as the Broccoli.
Not that we have any, but what an easy way to get kids to eat their vegies. Can't think of any way to improve this dish.
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Awesome
Anna Karambelas from
Ancaster Ont. Canada, ON
My kids loved this dish!
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
- Calories: 230
- Calories from Fat: 60
- Total Fat: 6g (10% of DV)
- Saturated Fat: 3.5g (19% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 320mg (13% of DV)
- Carbohydrates: 37g (12% of DV)
- Dietary Fiber: 4g (15% of DV)
- Sugars: 11g
- Protein: 8g
- Vitamin A: 30% of DV
- Vitamin C: 80% of DV
- Calcium: 20% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Quick-to-make Soft Butterscotch-Oat Raisin Cookies are a perfect choice for all occasions. A delicious treat kids and adults will adore.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup honey
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
1 3/4 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1 cup quick oats
1 cup chopped walnuts (optional)
3/4 cup raisins
1/4 cup wheat germ
Directions:
PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
Note: If not adding nuts to the recipe, some additional bake time may be needed.
Variation: 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.
Estimated Times:
Prep Time:
20
Cooking Time:
7
Cooling Time:
15
Servings:60
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
60
- Calories: 90
- Calories from Fat: 35
- Total Fat: 3.5g (6% of DV)
- Saturated Fat: 2.5g (13% of DV)
- Cholesterol: 10mg (3% of DV)
- Sodium: 60mg (3% of DV)
- Carbohydrates: 13g (4% 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.
This recipe is: