desayuno tardio

Eggnog Monkey Bread Muffins

(8-count) refrigerated biscuits

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

sugar

nutmegdivided

cinnamon

(1 stick) butter

brown sugar

NESTLÉ® CARNATION® Evaporated Milk

vanilla extract

kosher saltdivided

Preheat oven to 350º F (325º F for convection ovens). Grease a (12 hole) muffin tin and set aside.

Cut each biscuit into 6 pieces. Fold each piece around 3 Nestlé Toll House Semi-Sweet Chocolate Morsels.

Mix granulated sugar1 ½ teaspoons nutmeg and cinnamon together in a bowl. Toss biscuit pieces into the sugar-spice mixture to coat evenly.

Combine butterbrown sugar2 tablespoons Carnation® Evaporated Milkvanilla extract1/2 teaspoon kosher salt and ½ teaspoon nutmeg in a small pot. Place over low heat and stir occasionally until everything is melted. Remove from heat.

Place 4 biscuit pieces in each muffin tin space. Pour a small spoonful of butter mixture overthen add 4 more biscuit piecesand another spoonful of butter. Repeat until muffin tin is full (each muffin should have a total of 8 biscuit balls).

Bake for 12–14 minutes(placing a tray underneath to catch butter drips) until muffins are golden brown and dough is cooked through. Remove from oven. Let cool in the muffin tinthen remove.

Place remaining 1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels1/2 cup Carnation® Evaporated Milkremaining 1/2 teaspoon nutmeg and remaining 1/2 teaspoon salt in a small pot over low heat. Stir occasionally until chocolate melts into a sauce. Drizzle over muffins and serve!

Banana Breakfast Cookies

oats

bananasmashed

raisins

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

vegetable oil

Place oatsmashed bananaseggraisinsmorselsevaporated milkoil and cinnamon in a medium bowl. Mix until thoroughly combined. Drop mixture by tablespoons onto parchment paper-lined baking sheet.

Bake at 350° F for 12 to 15 minutes or until lightly golden on bottom.

Wake up your taste buds with this delicious yogurt parfait that combines creamy Greek yogurt, fresh berries, and a hint of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels! Serve in a bowl or dessert glass to showcase the beautiful layers.

Yogurt Parfait featuring Nestlé Toll House Semi-Sweet Morsels

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

berries

Layer half the yogurthalf the morselsand half the berries in a bowl or dessert glass.

Chocolate Butterscotch Cereal Bars are a satisfying snack that is ready in minutes. Great for after-school snacks or casual entertaining.

Chocolate Butterscotch Cereal Bars

corn syrup

peanut butter

oven-toasted rice cereal

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(6 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Combine sugar and corn syrup in largeheavy-duty saucepan; bringjust to a boil over medium heat. stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into prepared baking pan.

Melt chocolate and butterscotch morsels in mediumuncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.The morsels may retain some of their original shape.If necessarymicrowave at additional 10 to 15-second intervalsstirring just until smooth. Spread over cereal mixture. Refrigerate for 20 minutes or until firm.

Chocolate Banana Strudel

phyllo dough

bananas

dark brown sugar

salt

unsalted butterdivided

Place box of frozen phyllo dough in the refrigerator for at least 4 hours prior to using. Letting it sit in the refrigerator overnight is best.

Cut bananas into ½ inch coins. Mix banana with brown sugarvanilla extract and salt. In a medium sauté panmelt 1 tablespoon butter over medium heat. Cook the banana mixture for approximately 5 minutesuntil sugar begins to bubble and bananas become softer. Remove the bananas from the heat and place mixture in a medium bowl. Let sit for 5 minutesthen stir in the chocolate morsels to melt. Set aside.

Assembly:Remove phyllo dough from the refrigerator and unroll the dough sheets onto a cool and clean work counter. Be sure that the long side of the dough is closest to you.Leave the sheets in a pileonce they are unrolled. Melt remaining 3 tablespoons butter either on the stove or in a microwave. Place granulated sugar in a small bowl.

Place one sheet of phyllo in front of you and using a pastry brushbrush the sheet with a thin layer of butterand then sprinkle sheet with 2-3 pinches of granulated sugar. Place another sheet of phyllo dough on top of the first one and repeat the butter and sugar steps.

Repeat with two more sheets of phyllountil you have 4 sheets on top of each other. Using a pizza wheel or knife and a rulercut the layered phyllo into 4 stripseach 3 inches wide each. Use the long side of the dough as your guide for cutting. The long side is typically 12 inches long.

Place 2 tablespoons of the banana filling 2 inches below the center line of the dough on each of the 4 dough strips. Starting at the bottom of the dough stripsclosest to youroll the 4 strips into logsone at a timebeing careful not to let the filling spill out. Using careplace strudels onto a parchment lined sheet tray.

Repeat this entire process 1 more timeto create 8 strudel in total. Brush the tops of the strudel with the remaining butterand let strudels chill in the refrigerator at least 30 minutes prior to baking.

Preheat your oven to 350° F. Bake strudel approximately 20-25 minutesuntil phyllo is golden brown and cooked through. Remove sheet tray to cooling rack and let strudels cool 8-10 minutes prior to serving.

Add some holiday flavor to your breakfast or brunch with these Chocolate Eggnog Waffles from Jamie Lothridge of @MyBakingAddiction.

Chocolate Eggnog Waffles

all-purpose flour

NESTLÉ® TOLL HOUSE® Baking Cocoa

baking powder

nutmeg

eggnog

eggs

buttermelted

Whipped cream (optional)

Preheat waffle iron according to manufacturer’s directions.

Whisk together the flourbaking cocoabaking powdersaltcinnamonnutmeg and sugar in a large bowl.In a medium bowlwhisk together the eggnogeggsbutter and vanilla.

Combine eggnog mixture with the flour mixture and stir until just combined.Do not over mix.Stir in chocolate morsels.

Spray preheated waffle iron with non-stick cooking spray.Pour waffle batter into waffle iron in batches and cook according to manufacturer’s directions for golden brown waffles – about 2-3 minutes per waffle.

Serve warm.If desiredtop with whipped cream.

Your family will love these yummy Banana Mini-Chip Muffins. Great flavors and fun to make, too.

Banana Mini-Chip Muffins

(1 1/2 sticks) light buttersoftened

SPLENDA® Sugar Blend

SPLENDA® Brown Sugar Blend

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Preheat oven to 350° F.Grease 48 mini-muffin cups.

Combineflourbaking powder and salt in medium bowl.Beat butterSPLENDA® Sugar Blend for BakingSPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy.Beat in bananas and egg or Libby's Pumpkin.Gradually beat in flour mixture; stir in morsels.Spoon batter evenly into prepared cupsfilling 2/3 full.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.Cool 10 minutes in pans on wire rack.Remove to wire rack to cool completely.

Your family will fall for these heart pancakes from Adrianna Adarme of A Cozy Kitchen.The touch of orange and chocolate morsels adds a twist on a brunch classic.

Blood Orange Chocolate Chip Heart-Shaped Pancakes

blood orange zest

blood orange juice

baking soda

milk

unsalted buttermelted and cooled

unsalted butterfor the pan

Mix together the blood orange zest and sugar in a medium bowlrubbing the two with your hands.Add the flourbaking powderbaking sodasalt and mix.

Measure out the milk in a separate medium bowl.Whisk in the blood orange juiceegg and melted butter.

Add the wet ingredients to the dry and mix until just combined.The batter should have some small to medium lumps.

Preheat your skillet over medium heat and brush with 1 teaspoon of butter.Lightly spray a heart-shaped ring mold with cooking spray.Place the mold onto the skillet and then using a 1/4-cup measurescoop the batter into the moldbeing sure it’s one even layer.Add 8 to 9 chocolate chips to each pancakegently pressing them into the pancake.

Cook for 2 to 3 minutesuntil small bubbles form on the surface and then gently lift up the mold. Flip the pancake and reduce the heat to medium-low and cook on the opposite sides for about 1 minuteor until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200° F oven to keep warm. Repeat the process with the remaining batteradding more butter to the skillet and re-greasing the mold when needed.Serve immediately.

These delicious biscotti are so easy to make; start with a blueberry muffin mix and add NESTLÉ® TOLL HOUSE® Premier White Morsels.Great for gift giving, they ship beautifully to friends and family.Developed by Carol Almonte, Wintersville, OH.

Blueberry-White Morsels Biscotti

(18.25

(1 stick) buttermelted and cooled slightly

eggsslightly

(12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morselsdivided

Preheat oven to 350º F.Grease 2 baking sheets.Drain blueberries; set aside.

Combine muffin mixflourbutter and eggs just until combined in large bowl.Fold in 1 1/2 cups morsels and drained blueberries withfloured hands.Shape half of the dough into a 12-inch-long roll (dough may be sticky).Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.Repeat with remaining dough.

Bake for about 25 minutes or until a wooden toothpick inserted near the centers comes out clean.Cool on baking sheets on wire rack for 1 hour.

Cut each roll diagonally into 3/4-inch slices with serrated knife.Place slicescut sides downon ungreased baking sheets.

Bake for 10 minutes.Turn slices over and bake 6 to 8 minutes more or until light brown (do not overbake). Transfer to wire racks and let cool.

Place remaining 1/2 cup morsels in smallheavy-duty plastic bag.Microwave on HIGH (100%) power for 20 secondsknead bag to mix.Microwave at additional 10- second intervalskneading until smooth.Cut a small hole in corner of bag; squeeze to drizzle biscotti.Let stand until drizzle is set.Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

Enjoy these delicious muffins from Adrianna Adarme of A Cozy Kitchen morning or night.They’ll make the perfect treat anytime.

Chocolate Chip Lemon Streusel Muffins

unsalted buttercubed

lemon (about 1/4 teaspoon)

(about 1/2 cup) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

poppy seeds

Preheat oven to 350° F.Line a muffin tin with muffin liners.

Melt 3 tablespoons butter in a small saucepan. Cool. In a small bowlmix melted butter2 tablespoon granulated sugar2 tablespoons brown sugar and 2/3 cup flour with hands until clumpy.

Combine lemon zest and 1/4 cup granulated sugar in a large bowl.Rub the two together until fragrant. Mix in the flour1/4 cup brown sugarbaking powderbaking soda and salt. In a medium bowlwhisk together milk5 tablespoons melted butteregg and vanilla extract.Add the wet ingredients to the dry and mix.Fold in Nestle Toll House Milk Chocolate Chips and poppy seeds.Fill muffin liners 3/4 of the way and top with a handful of streusel.

Bake for 17 to 20 minutesuntil a skewer inserted into the center comes out clean.Cool muffins in their tin for 5 minutes and then transfer to a cooling rack.

Chocolate Chip Ginger Scones

unsalted buttercold

ginger

heavy cream

Preheat oven to 425° F. Lightly grease baking sheets.

Combine flourgranulated sugarbaking powderand 1/2 teaspoon salt in a large bowl. Slice butter thinly. Then combine with flour mixtureusing a fork or dough cutteruntil mixture resembles coarse meal.Mix in ginger pieces and morselsthen stir in 1 cup heavy cream. Place dough onto floured work surface and press into a 1-inch-thick round disk.Cut disk into 8 wedges; transfer to baking sheet. Brush tops with heavy cream prior to baking.

Bake for 15-17 minutesuntil edges are golden brown. Cool on wire racks for 10 minutes.

Mix powdered sugar2 tablespoons heavy creamginger and 1/8 teaspoon salt in a small bowl and whisk together. Drizzle over scones prior to enjoying.

Chocolate Chip Banana Bread

Nonstick cooking spray

bananasripe

unsalted buttermelted

Preheat oven to 350°F. Spray an 8.5-inch loaf pan with cooking spray.

Mash bananas. Set aside. Leave some small chunks if desired.

Combine flourbaking sodaand salt in a medium bowl. Set aside.

Combine melted butter and sugars in a large bowl. Mix until well combinedthen stir in the vanillaevaporated milkand eggs. Mix thoroughly.Stir in the mashed bananas. Then gently stir in the dry ingredients. Mix until just combinedthen stir in the morsels.

Pour batter into prepared loaf pan. Bake 50-55 minutesor until a knife pulls out clean from the center of the loaf.

Cool loaf in pan on a cooling rack for 10 minutes. Then remove loaf from pan and continue to cool on rack until room temperature.

This recipe was inspired by an idea submitted by Mariah Scott, the winner of the Remix the Original contest. It combines sweet chocolate and bananas with savory bacon and peanut butter for a perfectly balanced treat!

Chocolate Bacon Banana Strudel

banana

baconwell

NESTLÉ® TOLL HOUSE® Semi-Sweet

maple syrup OR honey

phyllo doughthawed

Preheat oven to 350° F. Line a baking tray with parchment or spray with baking spray. Set aside.

Chop banana into pea-sized pieces. Place in medium bowl.

Add bacon pieces1/4 cup morselspeanut butter and maple syrup/honey. Stir to combine. Set filling aside.

On a clean and dry work surfaceunroll phyllo dough and place on a piece of parchmentwith the long side facing you.

Place 1 tablespoon of the banana filling 2 inches below the center line of the dough on each of the 4 dough strips. Starting at the bottom of the dough stripsclosest to youroll the 4 strips into logsone at a timebeing careful not to let the filling spill out. Using careplace strudels onto a parchment lined sheet tray.

Repeat this entire process 1 more timeto create 8 strudels in total. Brush the tops of the strudels with the remaining butter and sprinkle tops with additional sugar.Let strudels chill in the refrigerator to firm at least 10 minutes prior to baking.

Bake strudels approximately 20-25 minutesuntil phyllo is golden brown and cooked through. Remove baking tray to cooling rack and let strudels cool 8-10 minutes prior to serving.

Combine evaporated milk and 1 cup morsels in mediumheavy-duty saucepan. Cook over low heatstirring frequentlyuntil morsels are melted. Remove from heat; stir in vanilla extract.

Serve sauce warm with strudels. Store remaining sauce tightly covered in refrigerator.

Chocolate Chip Waffle Breakfast Sandwiches

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

unsalted butter

container (16 ounces) prepared vanilla beanchocolate or cream cheese icing

Optional additions: sliced strawberriessliced bananaschopped nuts

Combine floursugarbaking powder and salt in a large bowl.

Place morsels and butter in a medium microwave-safe bowl. Microwave for 45 seconds; stir. If neededmicrowave at additional 10 to 15-second incrementsstirring just until melted. Set aside to cool to room temperature. Once cooledstir in milkeggs and vanilla extract. Add chocolate mixture to flour mixture and stir to combine.

Cook waffles in waffle makeraccording to manufacturer’s instructions.

Cut cooked waffles into matching shapesmaking sure each piece has a pair. Place a dollop of icing in the center of one wafflethen spread to cover the waffle. Top with optional fruit slices or nuts. Then place another waffle on topto create a sandwich. Repeat with remaining pairs of waffles.

Have some extra zucchini that needs to be used? Baked to perfection, this moist bread is full of grated zucchini and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels. This chocolaty bread is sure to become a family favorite.

Chocolate Chip Zucchini Muffins

whole-wheat flour

(1/2 stick) butter

Preheat oven to 350º F.Grease and flour two 8 x 4-inch loaf pans.

Combine all-purpose flourwhole-wheat flourbaking soda and salt in medium bowl.Beat buttergranulated sugar and brown sugar in large mixer bowl until well combined.Add eggs one at a timebeating well after each addition.Beat in oil and vanilla extract.Stir in flour mixture just until moistened.Fold in zucchini and morsels.Divide mixture between loaf pans.

Bake for 60 to 70 minutes or until wooden pick inserted in centers comes out clean.Cool in pans on wire racks for 10 minutes.Run knife around the edges of pans.Remove from pans; cool completely on wire racks.

Chocolate Cinnamon Rolls

tube (8 ounces) refrigerated crescent roll dough

chocolate hazelnut spread

NESTLÉ® TOLL HOUSE® Dark Chocolate or Semi-Sweet Chocolate Morsels

cream cheese

Preheat oven to 350° F. Spray the inside of a 6-inch-round cake pan or the wells of a 6-well cupcake tin with nonstick cooking spray. Set aside.

Unroll the crescent dough sheet on to a clean work surface. Evenly spread chocolate hazelnut spread across the dough sheet. Sprinkle morsels and cinnamon on top of spread. Starting with the short sideroll the dough into a log. Using a sharp knifecut the log into 6 rolls. Place rolls into prepared pan. If using the cake panit is fine if they are touching.

Bake rolls for 15-20 minutes or until edges are lightly browned. Remove and place on cooling rack. In a small saucepanheat milk and cream cheese over low heat. Stir to help the cream cheese soften. Once softwhisk in the powdered sugar. Pour mixture over warm rolls before serving.

Try this versatile Hash Brown Casserole as a main or side dish for breakfast or brunch. This recipe calls for bacon, but it is a great recipe for leftover ham. If your family likes spice, try adding in some pepper jack cheese or crushed red pepper flakes.

Hash Brown Casserole

(8 ounces) shredded cheddar cheese

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

salt (optional)

black pepper

(30 ounces) frozen shredded hash brown potatoes

onionchopped

green bell pepperchopped

turkey ham

Preheat oven to 350° F.Grease 13 x 9-inch baking dish.

Combine cheeseegg productevaporated milksalt and black pepper in large bowl.Add potatoesonionbell pepper and baconmix well.Pour mixture into prepared baking dish.

Pico de Gallo

Tazas Tomate

Taza Cebolla Blanca

Cucharadas grandes Cilantro

Cucharada grande Sazonador Naturísimo Maggi® 260G

Cucharadas grandes Jugo De Limón

Cucharadas grandes Aceite De Oliva

Mezcla todos los ingredientes, deja reposar en la nevera por 10 minutos. Pasado el tiempo, retira de la nevera, sirve.

Top 20 desayuno tardio recipes from across the web

The most viewed desayuno tardio recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eggnog Monkey Bread Muffins

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Pico de Gallo

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Top 20 desayuno tardio recipes from across the web

The most viewed desayuno tardio recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggnog Monkey Bread Muffins

Banana Breakfast Cookies

Yogurt Parfait featuring Nestlé Tol...

Chocolate Butterscotch Cereal Bars

Chocolate Banana Strudel

Chocolate Eggnog Waffles

Banana Mini-Chip Muffins

Blood Orange Chocolate Chip Heart-S...

Blueberry-White Morsels Biscotti

Chocolate Chip Lemon Streusel Muffi...

Chocolate Chip Ginger Scones

Chocolate Chip Banana Bread

Chocolate Bacon Banana Strudel

Chocolate Chip Waffle Breakfast San...

Chocolate Chip Zucchini Muffins

Chocolate Cinnamon Rolls

Hash Brown Casserole

Pico de Gallo

Flan de Batata

Flan de Arroz con Leche

The most viewed desayuno tardio recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine