Two treats for Dad on that special day

Jennifer Mastroianni

Father’s Day is all about honoring that great guy in your life. Ties, golf balls and cologne make fine gifts, but a special meal goes the distance in making Dad feel special.

In honor of the day, Nestlé created two recipes for dads to enjoy. Grilled chicken with Cilantro Cream Sauce is a tasty entree served over your favorite rice, and Double Chocolate Warm Pudding Cakes for dessert are sure to make Pops swoon.


6 to 8 boneless, skinless chicken breast halves, cooked and kept warm

2 cups loosely packed fresh cilantro

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

1 cup water

2 teaspoons granulated chicken flavor bouillon

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

Ground black pepper to taste

Place cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.

Melt butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper. Pour sauce over chicken breasts. Makes 6 to 8 servings    

Nutrition Information per serving: 330 calories; 120 calories from fat; 14 g. total fat; 8 g. saturated fat; 130 mg. cholesterol; 380 mg. sodium; 9 g. carbohydrate; 0 g. fiber; 6 g. sugars; 40 g. protein; 10 percent Vitamin A; 20 percent calcium.


Nonstick cooking spray

1 cup all-purpose flour

1 1/4 cups granulated sugar, divided

3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided

1 tablespoon vegetable oil

1 teaspoon vanilla extract

2 tablespoons water

Lowfat whipped topping or ice cream (optional)

Preheat oven to 350 degrees. Spray 8-inch-square baking pan or dish with nonstick cooking spray.

Combine flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.

Combine remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on high power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.

Bake for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping. Makes 8 servings    

Nutrition Information per serving: 250 calories; 25 calories from fat; 3 g. total fat; 1 g. saturated fat; 5 mg. cholesterol; 220 mg. sodium; 45 g. carbohydrate; 1 g. fiber; 32 g. sugars; 5 g. protein; 15 percent calcium.

The Repository