Oreo Nuvino Wine Nutella Cupcakes Recipe

Oreo Nuvino Wine Nutella Cupcakes

Red wine, Oreos, and Nutella – three of the best flavors out there! So Nuvino’s idea to combine them into one decadent cupcake was brilliant:

Oreo Nuvino Wine Nutella Cupcakes

Recipe courtesy Nuvino

Ingredients:

For the cupcakes:

1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
¼ cup brown sugar
2 tablespoons granulated sugar
1 egg
¼ cup Nuvino’s Red Blend Wine
½ teaspoon vanilla extract
¼ cup Nutella
10 Oreos

For the filling:

½ cup Nutella
5 Oreos

For the frosting:

1 cup red wine, any kind you like
¼ cup granulated sugar
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
salt, to taste

Directions:

Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.

The cupcakes: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and Nuvino’s Red Blend until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.

The filling: In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside.

The frosting: In a small saucepan, combine Nuvino’s Red Blend and sugar. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let to cool.

Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer.

Assembling the cupcakes: Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Enjoy!

Oreo Nuvino Wine Nutella Cupcake cut in half

Peachy Keen Mimosa Recipe

Peachy Keen Mimosa

Here’s a great take on a classic brunch cocktail from Pinnacle Vodka:

Peachy Keen Mimosa

Recipe courtesy Pinnacle Vodka

Ingredients:

1 part Pinnacle® Mimosa Vodka
½ part DeKuyper® Peachtree® Schnapps Liqueur
½ part Peach Puree

Directions:

Shake all ingredients over ice and strain into a wine glass with fresh ice. Garnish with berries and a decorative straw.

Pinnacle Cucumber Breeze Recipe

Cucumber Breeze

Pinnacle Vodka are sharing another cucumber cocktail recipe today:

Cucumber Breeze

Recipe courtesy Pinnacle Vodka

Ingredients:

1 part Pinnacle® Cucumber Vodka
1/4 part Fresh Lemon Juice
1 part Frozen Mixed Berries
1/4 part Pomegranate Juice

Directions:

Pour all ingredients over ice into a blender and process, creating a slushy texture. Pour drink into a festive glass. Garnish with berries and cucumber wheels and/or pomegranate seeds.

Pinnacle Picnic Punch Recipe

Picnic Punch

Here’s a super simple recipe from Pinnacle Vodka that would be perfect for your next picnic!

Pinnacle Picnic Punch

Recipe courtesy Pinnacle Vodka

Ingredients:

1 part Pinnacle® Raspberry Vodka
3 parts Ginger Ale

Directions:

Mix ingredients and serve in pitcher. Use fruit pops as ice.

Pinnacle Cucumber Refresher Recipe

Cucumber Refresher

Here’s a refreshing cocktail from Pinnacle Vodka that’s perfect for sipping on a Spring evening:

Pinnacle Cucumber Refresher

Recipe courtesy Pinnacle Vodka

Ingredients:

1 part Pinnacle® Cucumber Vodka
1/4 part Fresh Lemon Juice
1 part Frozen Mixed Berries
1/4 part Pomegranate Juice

Directions:

Pour all ingredients over ice into a blender and process, creating a slushy texture. Pour drink into a festive glass. Garnish with berries and cucumber wheels and/or pomegranate seeds.

Hungry Girl’s Asian-Style Albacore Picnic Salad Recipe

Hungry Girl's Asian-Style Albacore Picnic Salad

Here’s another yummy salad from Hungry Girl and Starkist:

Hungry Girl’s Asian-Style Albacore Picnic Salad


Recipe courtesy Hungry Girl & Starkist

Ingredients:

1 (2.6 oz.) Pouch – Albacore White Tuna in Water

3 cups chopped romaine lettuce

1⁄2 cup sugar snap peas

1⁄2 cup chopped red bell peppers

1⁄4 cup shredded carrots

1 Tbsp. sliced almonds

2 Tbsp. low-fat sesame ginger dressing

Directions:

In a large bowl, mix all ingredients except dressing. Top with dressing and toss to coat!

Hungry Girl’s Sweet & Spicy Tuna Pasta Salad Recipe

Hungry Girl's Sweet & Spicy Tuna Pasta Salad

I love spicy dishes, so I need to try this pasta salad from Hungry Girl and Starkist:

Hungry Girl’s Sweet & Spicy Tuna Pasta Salad

Recipe courtesy Hungry Girl & Starkist

Ingredients:

2 (2.6 oz.) Pouches – Tuna Creations® Sweet & Spicy, flaked

4 oz. (about 1- 1⁄4 cups) uncooked high-fiber penne pasta

One 12 oz. bag (about 4 cups) broccoli coleslaw

2 cups chopped red and yellow bell peppers

1⁄2 cup chopped red onion

1 cup chopped jicama

1⁄4 cup seasoned rice vinegar

2 tsp. extra-virgin olive oil

1⁄8 tsp. red pepper flakes

Directions:

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, rinse with cold water and transfer to a large bowl.

In a large microwave-safe bowl, combine broccoli slaw with 1⁄4 cup water. Cover and microwave for 4-5 minutes, until softened.

Alternatively, steam your slaw by microwaving it right in the bag, if the package says it can be done. Drain excess liquid.

Add bell peppers, onion, jicama and flaked tuna.

In a medium bowl, whisk vinegar, oil and red pepper flakes.

Add to the large bowl, and mix well.

Enjoy immediately or cover and chill!

Hungry Girl’s Too-Good Tuna ‘n Apple Slaw Recipe

Hungry Girl's Too-Good Tuna 'n Apple Slaw

Here’s a unique slaw recipe from Hungry Girl and Starkist that would be perfect for spring potlucks:

Hungry Girl’s Too-Good Tuna ‘n Apple Slaw

Recipe courtesy Hungry Girl & Starkist

Ingredients:

1 (2.6 oz.) Pouch – Albacore White Tuna in Water

2 cups dry broccoli coleslaw

1⁄3 cup chopped apple (about 1⁄2 apple)

2 Tbsp. low-fat sesame ginger dressing

Directions:

In a medium bowl, mix coleslaw, apple and tuna.

Top with dressing and toss to coat.

Hungry Girl’s Grilled & Chilled Veggie Tuna Salad Recipe

Hungry Girl's Grilled & Chilled Veggie Tuna Salad

Here’s a delicious, grilled take on salad from Hungry Girl and Starkist:

Hungry Girl’s Grilled & Chilled Veggie Tuna Salad

Recipe courtesy Hungry Girl & Starkist

Ingredients:

1 (2.6 oz.) Pouch – Tuna Creations® Sweet & Spicy

8 thin (or 6 thick) asparagus stalks, tough ends removed, cut into 2-inch pieces

1 cup eggplant cut into 1-inch cubes

One 1⁄2-inch-thick onion slice, rings intact

1⁄2 cup cherry tomatoes

3 cups chopped romaine lettuce

2 Tbsp. light balsamic vinaigrette dressing

Directions:

Bring a grill pan sprayed with non-stick spray to medium-high heat. Add asparagus, eggplant, and onion. Cook until slightly softened, 6–8 minutes.

Flip veggies, and add the cherry tomatoes to the pan. Cook for 4 minutes.

Flip tomatoes. Cook until all veggies are soft and slightly blackened, about 2 minutes.

Transfer veggies to a medium bowl. Let cool completely.

Chop onion. Cover and refrigerate veggies until chilled, at least 30 minutes.

Place lettuce on a large plate or in a large bowl and evenly top with chilled vegetables and tuna. Top or serve with dressing.

3 10 Minute Wow Recipes From Del Monte #10MinuteWow

Wow, Easter was yesterday and Del Montel came to the veggie rescue of our meal. I was asked to create a recipe for my friends who were hosting the Easter celebration. Because I’m working with Del Monte and the request was Green Bean Casserole that’s what I made. It’s really easy to throw together you just toss the main ingredients and then bake if for 30 minutes. EASY PEASY!

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Ingredients

2 can (10.75oz.each) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
2 tsps. soy sauce
¼ tsp. black pepper
4 can (14.5oz.each) any style Del Monte® Green Beans, drained
2⅔ cups French’s® French Fried Onions, divided

Directions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-qt. casserole.Bake at 350° F, uncovered, 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.Bake 5 minutes longer or until onions are golden brown. – See more at: http://www.delmonte.com/recipes/detail/green-bean-casserole/#sthash.CLMnqx7b.dpuf

 

And yet, Del Montel really wants me to share with you some easy 10 minute recipes; while I thought 30 minutes was easy. All of these recipes are found at Delmonte.com/recipes

 

2015 DEL MONTE ‘HAM PAIRING’ >> CHEDDAR CORN CASSEROLE

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Ingredients

3 cups shredded Cheddar cheese, about 12 oz.
2 Tbsps. all-purpose flour
½ tsp. black pepper
¾ cup milk
4 oz. cream cheese, softened
⅔ cup sliced green onions, divided
1 tsp. hot sauce
4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
1½ cups croutons [or crackers], finely crushed (about 3/4 cup), optional topping
4 slices bacon, cooked and crumbled, optional topping
½ cup diced red bell pepper, optional topping

Directions

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer. –

2015 DEL MONTE ‘LAMB PAIRING’ >> PEAS 5 WAYS


 

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Ingredients

1 Tbsp. vegetable oil
2 cans (15oz.ea.) Del Monte® Sweet Peas, drained
½ cup bagged shredded carrots
⅓ cup chopped fresh mint leaves

Directions

Heat oil in a large non-stick skillet over medium heat; add peas and carrots. Cook 3 to 4 minutes; gently stirring occasionally, until heated through. Remove from heat.Stir in mint and season to taste with salt and black pepper, if desired.

2015 DEL MONTE ‘SALMON PAIRING’ >> LEMON-GARLIC GREEN BEANS WITH CRISPY CRUMBS

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Ingredients

2 Tbsps. olive oil, divided
¾ cup panko bread crumbs
2 Tbsps. grated lemon zest
¼ tsp. coarse sea salt [or Kosher salt], optional
2 tsps. minced garlic
2 cans (14.5oz.ea.) Del Monte® Whole Green Beans [or Cut Green Beans], drained
1 Tbsp. fresh lemon juice
Freshly cracked black pepper, optional

Directions

Heat 1 Tbsp.oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl.Add remaining 1 Tbsp. oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.

 

I know we’re too late for Easter but grilling season is getting started and these 10 minute recipes are going to come in handy very quickly!!!