Apple Pecan Crepes

May 7, 2013 Leave a Comment
Apple Pecan Crepes

Apple Pecan Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

This is a very easy, quick and delicious brunch item.  When they taste the nutty apple pie filling tucked inside the creamy vanilla sauce draped over the tender crepes, everyone “oohs” and “aahs” between bites.  Prepare a big batch-people tends to go back for seconds and even thirds!

               

Apple Pecan Crepes Recipe

Apple Pecan Crepes

1 can (21 oz.) apple pie filling

½ cup coarsely chopped pecans

½ tsp. ground cinnamon

12 prepared crepes (7 inches each)

1 egg, lightly beaten

¾ cup half-and-half

2 Tbsp. sugar

½ tsp. vanilla extract

¼ tsp. almond extract

In a small bowl, combine the pie filling, pecans and cinnamon.  Spread 2 rounded tablespoonfuls down the center of each crepe; roll up tightly.

Place in a greased 13 x 9 inch baking dish.  Bake, uncovered, at 375 F. for 10-14 minutes or until heated through.

Meanwhile, in a microwave-safe bowl, combined the egg, cream, sugar and extracts.  Cover and microwave at 50% power for 3 ½ to 4 ½ minutes or until thickened, stirring after each minute.  Cool.  Serve with crepes.       6 servings

 

(Recipe for Apple Pecan Crepes was on www.tasteofhome.com)

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Burritos

May 5, 2013 Leave a Comment
Burritos

Burritos

Aeleen Frisch shares, “The filling freezes well.  You can also add the meat to the beans before freezing or before serving to simplify building burritos.”

Burritos Recipe

Burritos

2 tsp. olive oil (or cooking spray)

1 medium onion, diced

1 medium red bell pepper, diced

1   10 oz. can vegetarian refried beans

4 scallions (green part), snipped into small pieces

1 tsp. (heaping) CALIFORNIA SEASONED PEPPER

1 tsp. GRANULATED GARLIC POWDER

½ tsp. MEDIUM CHILI POWDER PEPPER

2tsp. GROUND ANCHO CHILI PEPPER

¼ tsp. (scant) CAYENNE PEPPER

¼ tsp. CRUSHED JALAPENO PEPPER

2 Tbsp. milk

½-1 tsp. salt, optional (Aeleen doesn’t use any)

8   10 inch flour tortillas

Optional fillings:

1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)

½-1 lb. shredded cheese

½ head lettuce, chopped

2 tomatoes, diced

1 avocado, diced

In a large frying pan, heat the olive oil or cooking spray over medium heat.  Add the onion and red pepper and cook until softened, 3-4 minutes.  Add the beans, scallions, SPICES, milk and salt (if using).  Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas.  You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan.  Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado.  For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado.  Roll up and eat.

(Recipe for Burritos came from Penzeys Spices, May 2013)

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Fantastic Beef Fajitas

May 3, 2013 Leave a Comment
Fantastic Beef Fajitas

Fantastic Beef Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

The first time I made these beef fajitas, my family couldn’t get enough.  The next time I had to make a double batch so everyone had enough.  This is a favorite evening meal for me because it fixes up quick.  It would be a good one for entertaining, too—the avocados add a nice dash of color.

                Marla Brenneman                                                                           Goshen, Indiana

               

Fantastic Beef Fajitas Recipe

Fantastic Beef Fajitas

1 lb. beef top sirloin steak or flank steak, trimmed and cut against the grain into ¼ inch strips

Marinade:  3 Tbsp. canola oil

2 Tbsp. lemon juice

1 tsp. dried oregano

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

Fajitas:   ½ medium onion, sliced

1 medium sweet red pepper, sliced into thin strips

2 Tbsp. canola oil, divided

8 flour tortilla shells, warmed

2 avocados, peeled and slice

Salsa

Sour cream

In a large resealable bag, combine marinade ingredients; add beef.  Seal and refrigerate for 3-6 hours or overnight, turning several times.

Discard marinade.  In a skillet, sauté onion and pepper in 1 tablespoon oil until crisp tender; remove from pan.  Add remaining oil and sauté meat until no longer pink, about 4 minutes.  Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream.  Roll tortilla around filling.           4-6 servings

 

(Recipe for Fantastic Beef Fajitas was on www.tasteofhome.com)

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Garlicky Beef & Tomatoes with Pasta

April 29, 2013 Leave a Comment
Garlicky Beef & Tomatoes with Pasta

Garlicky Beef & Tomatoes with Pasta

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

 

Garlicky Beef & Tomatoes with Pasta Recipe

Garlicky Beef & Tomatoes with Pasta

16 oz. pkg. bow tie pasta

1 lb. ground beef

2 cans (14.5 oz. each) diced tomatoes with roasted garlic

1 can (15 oz.) white kidney beans

1 pkg.  (10 oz.) frozen chopped spinach

¼ tsp. salt

 

Cook one 16 oz. pkg. uncooked bow tie pasta according to package directions.

In a large skillet, cook ground beef over medium heat 6-8 minutes or until no longer pink; drain.  Stir in two cans undrained diced tomatoes with garlic, one rinsed and drained can of white kidney beans, one thawed package of frozen chopped spinach (squeezed dry) and ¼ teaspoon of salt;  heat through.

Serve on top of pasta.                        6 servings

(Recipe for Garlicky Beef & Tomatoes with Pasta was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Crunchy-Spicy Ginger Slaw

April 27, 2013 Leave a Comment
Crunchy-Spicy Ginger Slaw

Crunchy-Spicy Ginger Slaw

This Asian-influenced salad gets a playful kick from the sliced ginger and reserved pickled-ginger juice that’s added to it.  The salad itself is a veritable showstopper with all the vibrant colors it contains: fiery-orange matchstick carrots, ruby red cabbage, cool mint leaves,  grass-green snap peas and more.

Crunchy-Spicy Ginger Slaw Recipe

Crunchy-Spicy Ginger Slaw

3 cups shredded red cabbage

½ cup matchstick carrots

½ cup sliced water chestnuts, drained

¼ cup coarsely chopped pickled slice ginger, drained, 2 Tbsp. liquid reserved

1 medium jalapeno chile, seeded, deveined, minced

1 cup sugar snap peas, julienned (about 3 oz.)

½ cup chopped fresh mint

½ cup sliced almonds, toasted*

Dressing:   2 Tbsp. plus 2 tsp. lemon juice

2 Tbsp. rice vinegar

1 1/2 Tbsp. sugar

1 Tbsp. canola oil

¼ tsp. salt

Layer cabbage, carrots, water chestnuts, ginger and jalapeno in 10 inch deep-dish glass pie pan.

Combine reserved 2 tablespoons pickled ginger liquid and all dressing ingredients in small jar; shake until sugar is dissolved.  Pour over mixture; top with peas.  (Salad can be made 1 day ahead; cover and refrigerate.)  Sprinkle with mint and almonds right before servings.

TIP:  To toast almonds, place on baking sheet; bake at 375 F. for 4 to 6 minutes or until light golden brown.

(Recipe for Crunchy-Spicy Ginger Slaw was in Cooking Club magazine, Spring 2013)

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French Onion with Provolone Cheese Soup

April 26, 2013 Leave a Comment
French Onion with Provolone Cheese Soup

French Onion with Provolone Cheese Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant.  No matter what my entrée, I always ordered the soup.  Now I can make it at home.   It’s a meal in itself or an impressive beginning to a full-course meal.

Barbara Brunner                                                                     Steelton, Pennsylvania

French Onion with Provolone Soup Recipe

French Onion with Provolone Soup

2 medium onions, chopped

1 tsp. sugar

6 Tbsp. butter, divided

1 Tbsp. flour

1/8 tsp. pepper

Dash nutmeg

2 ½ cups beef or vegetable broth

2 Tbsp. grated Parmesan cheese

2 slices French bread (1 inch thick)

4-6 slices provolone cheese

In a large saucepan, sauté onions and sugar in 3 tablespoons of butter until golden brown.  Stir in the flour, pepper and nutmeg until blended.  Gradually stir in broth.  Bring to a boil; cook and stir for 2 minutes.  Reduce heat; cover and simmer for 30 minutes.  Stir in the Parmesan cheese.

Meanwhile, in a large skillet, melt remaining butter; add bread.  Cook until golden brown on both sides.  Ladle soup into two oven-proof bowls.  Place 2-3 slices of cheese in each bowl; top with bread and remaining cheese.  Bake at 375 F. for 10 minutes or until cheese is bubbly.         2 servings

(Recipe for French Onion with Provolone Soup was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Sweet & Savory Chicken Wings

April 25, 2013 Leave a Comment
Sweet & Savory Chicken Wings

Sweet & Savory Chicken Wings

If you’re like me, you just LOVE chicken wings.  I found this recipe for Sweet & Savory Chicken Wings.  After I made it…it was pretty good.

 

Sweet & Savory Chicken Wings Recipe

Sweet & Savory Chicken Wings

½ cup soy sauce

½ cup hoisin sauce

2 Tbsp. sesame oil

3 Tbsp. honey

2 Tbsp. peeled and chopped fresh ginger

2 Tbsp. white vinegar

1 Tbsp. Dijon mustard

1/8 tsp. cayenne pepper

4 cloves garlic, minced

20 chicken wings, thoroughly cleaned

Thaw chicken wings.

Combine all ingredients; toss wings in mixture to coat.

Cover and refrigerate up to 24 hours.

Preheat oven to 375 F.  Remove wings from marinade.  Arrange wings in a single layer on a baking sheet.

Bake for 15 minutes; turn and baste.  Bake for another 15 minutes or until crispy and browned.  The internal temperature should be 165 F.

 

(Recipe for Sweet & Savory Chicken Wings was on the bag of frozen wings.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Meatballs

April 23, 2013 Leave a Comment
Meatballs

Meatballs

It’s just not spaghetti without meatballs.

 

Meatballs Recipe

Meatballs

2 lbs. ground beef and turkey mix

2 Tbsp. minced toasted onions*

1 tsp. toasted onion powder*

1 tsp. salt

1 cup freshly grated bread crumbs

1 tsp. Tuscan sunset*

Freshly ground pepper, to taste*

½ cup evaporated milk (see note)

1 egg

1 tsp. Worcestershire sauce

(* Penzeys spices)

Preheat oven to 350 F.  In a large bowl, combine the dry ingredients and set aside.  In a separate bowl, combine the milk, egg and Worcestershire.  Add the wet ingredients to the dry and mix well.  Add in the meat by fistfuls and mix in gently by hand.  Roll into 1-inch balls and place on parchment paper or foil-lined baking sheets.

Bake for 30 minutes turning once halfway through baking.  Add to sauce or eat straight out of the oven.

Note:  Evaporated milk is an old-fashioned way to preserve milk.  The water in the milk is reduced by half, and then it is canned.  You can substitute half & half, or cream for the 1/2bcup evaporated milk if desired –not quite the same, but it works great!

(Recipe for Meatballs was in the Penzeys Spice Spring 2013  Catalog.)

 

Vegetarian Marinara

Vegetarian Marinara

Vegetarian Marinara

This is a nice, basic pasta sauce.

Vegetarian Marinara

3-4 Tbsp. olive oil

3 large shallots (do not use dried)

4-6 garlic cloves, minced (1 tsp. Penzeys minced garlic*)

1 Tbsp. California basil*

2 tsp. Turkish oregano*

½ tsp. crushed red peppers*, optional

1 6-oz. can tomato paste (use 2 cans for a thicker sauce)

1 28-oz. whole tomatoes, undrained

1/3-1/2 cup dry red wine

¼-1/2 tsp. salt

¼-1/2 tsp. freshly ground pepper*

1 tsp. sugar, optional

In a heavy-bottomed stockpot heat the oil over medium-high heat.  Chop the shallots and add to the pan, cook, stirring regularly, about 5 minutes.  Add garlic, basil, oregano and crushed red pepper; sauté for about 2-3 minutes.  Add to tomato paste and stir 2-3 minutes.  Add the tomatoes with juice and the wine; simmer, uncovered, over low heat for 1-2 hours stirring occasionally.  Season with salt and peppers and add sugar if desired.  Add water if the sauce is too thick.

(Recipe for Vegetarian Marinara is from the Penzeys Spices Spring 2013 Catalog.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chicken Broccoli Crepes

April 22, 2013 Leave a Comment
Chicken Broccoli Crepes

Chicken Broccoli Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries.  We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Chicken Broccoli Crepes Recipe

Chicken Broccoli Crepes

1 cup plus 2 Tbsp. milk

2 eggs

2 Tbsp. butter, melted

1 cup flour

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup flour

2 cups chicken broth

2 tsp. Worcestershire sauce

3 cups (12 oz.) shredded cheddar cheese, divided

2 cups (16 oz.) sour cream

2 packages (8 oz. each) frozen broccoli spears, cooked and drained

2 ½ cups cubed chicken

In a small bowl, beat the milk, eggs and butter.  Combine flour and salt; add to egg mixture and beat until smooth.  Cover and refrigerate for 1 hour.

Heat a lightly greased 8 inch nonstick skillet.  Stir batter; pour ¼ cup into the center skillet.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

In a large saucepan, melt butter.  Stir in flour until smooth.  Gradually stir in broth and Worcestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in 2 cups of cheese.  Cook and stir for 10 minutes or until cheese is melted.  Remove from the heat; stir in sour cream until smooth.

Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.  Roll up and place seam side down in a greased 13×9 inch baking dish.  Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.

Bake, uncovered, at 350 F. for 20 minutes or until heated through.       8 crepes

 

(Recipe for Chicken Broccoli Crepes was on www.tasteofhome.com)

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Chicken and Sugar Snap Stir-Fry

April 19, 2013 Leave a Comment
Chicken and Sugar Snap Stir-Fry

Chicken and Sugar Snap Stir-Fry

 

This recipe was in the March 7, 2013 issue of the Newspaper.  Hope you enjoy it!

Chicken and Sugar Snap Stir-Fry Recipe

Chicken and Sugar Snap Stir-Fry

1 Lb. boneless, skinless chicken thighs, cut into thin strips

2 Tbsp. oyster sauce, divided

2 Tbsp. lower-sodium soy sauce, divided

4 tsp. sesame oil, divided

1 Tbsp. grated fresh ginger

2 cloves garlic, minced

8 oz. sugar snap peas

1 medium red bell pepper, cut into thin strips

1/3 cup lightly salted cashews

2 scallions, chopped

Combine the chicken, 1 tablespoon of the oyster sauce and 1 tablespoon of soy sauce in a small bowl.

Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat.  Add the chicken and cook, stirring occasionally, until just cooked through, about 4 minutes; transfer to a plate.

Return skillet to the heat and add the remaining 2 teaspoons oil.  Add the ginger and garlic and cook, stirring until fragrant, 15 to 30 seconds.  Stir in the snap peas and bell peppers and cook, stirring occasionally, 2 minutes or until crisp-tender.  Add the chicken, cashews and remaining 1 tablespoon oyster sauce and 1 tablespoon soy sauce; cook, stirring, until heated through, about 1 minute.  Remove from the heat and stir in scallions.          Makes 4 servings

(Recipe for Chicken and Sugar Snap Stir-Fry recipe was in Newsday, March 7, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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