December 2012 Archives - Annette's Sweet Treats

Apricot Chicken Wings

December 31, 2012 Leave a Comment

Apricot Chicken Wings

Simple-to-make appetizers, Apricot Chicken Wings, are the key to easy entertaining. A five ingredient marinade flavors these juicy and tender chicken wings.

Robin Spires Tampa, Florida

Apricot Chicken Wings

Apricot Chicken wings

2 Lbs. chicken wings

1 cup apricot preserves

2 Tbsp. cider vinegar

2-3 tsp. hot pepper sauce

1 ½ tsp. chili powder

1 garlic clove, minced

Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour ½ cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Place wings in a greased foil-lined 15 in x 10 in x 1 in baking pan. Bake at 400 F. for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade. Yield: 2 dozen

(Recipe for the Apricot Chicken Wings was in Taste of Home, 2012)

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.

Filed Under: Savory Tagged With: apricot preserves, chicken wings, chili sauce, cider vinegar, hot pepper sauce

Penne Alla Vodka

December 30, 2012 Leave a Comment

Penna Alla Vodka

I was dying to get this recipe since it is a common dish in all Italian restaurants. It’s also an easy dish to make for company, and they always think you fussed!

Penne Alla Vodka/by Christine Sheehy/The Greco Family “Cook”Book

Penne Alla Vodka

4 Tbsp. butter

1 small onion, diced

1 clove garlic, chopped

3 leaves basil leaves, chopped

½ cup Vodka (cheaper is better)

1 can (14 oz.) crushed tomatoes

½ pint heavy cream

1 Lb. Penna pasta (may substitute Rigatoni)

1 Lb. chicken or shrimp, pre-cooked

Basil leaves

In a medium sauté pan, melt the butter over medium heat. DO NOT LET IT BROWN! Over medium-low heat, cook the onion, garlic and basil until the onion pieces are soft (about 8-10 minutes). Add vodka to the pan. Raise heat to boil, stirring the mixture frequently. Lower heat to simmer and cook sauce for about 8 minutes or until about ¼ of mixture has evaporated and the aroma of the vodka has subsided. Add the tomatoes. Continue cooking 5 minutes longer. Add heavy cream and cook 5 minutes longer. You may add chicken or shrimp, if you prefer.

Cover the pan and cook an additional 5-8 minutes. Cook the pasta al dente. When pasta is ready, drain and transfer to a large bowl. Add the vodka sauce and toss well. Garnish with basil leaves, if desired.

(Recipe for the Penne Alla Vodka was in the Greco Family “Cook”Book. Christine Sheehy, 1998.)

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.

Filed Under: Savory Tagged With: chicken or shrimp, crushed tomatoes, heavy cream, Penna pasta, Vodka

Italian Sausage Pasta with Basil

December 29, 2012 Leave a Comment

Italian Sausage Pasta with Basil

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years). Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Italian Sausage Pasta with Basil/John Shea/The Greco Family “Cook”Book

Italian Sausage Pasta with Basil

1Lb. hot Italian sausage, casings removed

1 large onion, chopped

2 medium green bell pepper, seeded and chopped

4 cloves garlic, minced

1 (35oz.) can plum tomatoes, with liquid

1 Lb. Vermicelli pasta, dry (not coiled, but straight)

¾ Tbsp. dry basil

1/3 cup parsley (fresh), chopped

¾ cup parmesan cheese, grated

2/3 cup olive oil

Crumble the sausage into bite-sized pieces into a wide and deep frying pan. Cook the sausage over medium heat, stirring often until meat is lightly browned. Add onion and bell pepper; continue to cook, stirring until onion is soft, but not brown (about 5 minutes). Spoon off and discard excess fat.

Put tomatoes into a dish and break them up with a fork/spoon into smaller pieces. Stir the tomatoes, their liquid, and garlic into the pan. Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat and boil gently, uncovered, stirring often, until slightly thickened (about the 10-15 minutes).

Meanwhile, cook the Vermicelli. While Vermicelli water is boiling or while the pasta is cooking, place a large, oven-proof serving bowl into your oven, set at a low temperature (150 F.) to get the bowl warm. Remove the bowl from the oven and combine the basil, parsley, cheese and olive oil in the bowl. Add the cooked Vermicelli to the bowl and mix it lightly with those ingredients (this will require 2 forks).

Top this mixture with the sausage-tomato sauce from the frying pan and mix well. Serve with freshly grated Parmesan cheese and Italian bread. Serves 4-6

(Recipe for the Italian Sausage Pasta with Basil was in the Greco Family “Cook”Book. John Shea, 1998.)

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.

Filed Under: Savory Tagged With: garlic, green bell pepper, hot Italian sausage, onion, Vermicelli pasta

Chex Muddy Buddies

December 28, 2012 Leave a Comment

Chex Muddy Buddies

My niece, Harpur Shea, made these Chex Muddy Buddies for Christmas Eve – it was really gooooood. You can get your choice of Rice, Corn, Chocolate or Honey Nut Chex Cereal to make your Muddy Buddies for New Year’s Eve.

Chex Muddy Buddies

Chex Muddy Buddies

9 cups Rice Chex, Corn Chex, Chocolate Chex or Honey Nut Chex Cereal

1 cup semi-sweet chocolate chips

½ cup peanut butter

¼ cup butter or margarine

1 tsp. vanilla

1 ½ cup powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chip, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-qallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Did you know? Another popular name for this favorite mix is “puppy food”. Chow down; it’s doggone good!

(Recipe for the Chex Muddy Buddies was on Rice Chex, 2012.)

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.

Filed Under: No-Bake Recipes Tagged With: Chex cereal, peanut butter, powdered sugar, semi-sweet chocolate

Apple Pecan Layer Cake Recipe

December 27, 2012 Leave a Comment

Apple Pecan Layer Cake

Browned butter frosting highlights this Apple Pecan Layer Cake. Thin apple slices artfully arranged and brushed with Citrus Glaze make an attractive garnish.

Apple Pecan Layer Cake Recipe

Apple Pecan Layer Cake

Cake:   2 ½ cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 ½ cups applesauce

¾ cup oil

2 eggs

½ cup chopped pecans

Frosting:   ½ cup butter (margarine NOT recommended)

4 ½ cups powdered sugar

6 to 8 Tbsp. apple juice

Preheat oven to 350 F. Grease and flour two 9 inch round cake pans.

In large bowl, combine flour, sugar, baking soda and powder, salt and cinnamon. Add applesauce, oil and eggs; blend at low speed until moistened. Beat 2 minutes at highest speed. Stir in pecans.

Pour batter into prepared pans. Bake at 350 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat; cool completely. In large bowl, combine browned butter, powdered sugar and 4 Tbsp. of apple juice; blend at low speed until moistened. Continue beating until well blended, adding additional apple juice until spreading consistency. Fill and frost cake. Garnish as desired.     12 servings

(Recipe for Apple Pecan Layer Cake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

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.

Hope you enjoyed the Apple Pecan Layer Cake, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: apple juice, applesauce, butter, chopped pecans, cooking oil

Spinach Pie (Quiche)

December 25, 2012 Leave a Comment

Spinach Pie (Quiche)

My husband and I made this yesterday for Christmas Eve, using a Wilton 12-inch Tree Tart/Quiche Pan (in the shape of a Xmas tree!), and decorated the top with sliced cherry tomatoes to look like ornaments on the tree – it was a big hit! But even plain and round, it tastes great, and is suitable for breakfast, lunch, or dinner. Enjoy!

Spinach Pie (Quiche)

Spinach Pie (Quiche)

1 Pillsbury ready-made pie crust

1 16 oz. package of frozen chopped spinach (cooked and drained)

1 medium onion, fried in 4 Tbls. butter until lightly browned

1/2 cup ricotta cheese

1/4 cup grated parmesan or romano cheese

3 eggs

1 tsp. salt

Pre-heat the oven to 425 F. Unroll a pie crust in a 9″ deep-dish pie plate or tin, being careful not to stretch the dough. Trim the excess and pinch the edges for a decorative crust if desired. Lightly beat the 3 eggs in a large mixing bowl, then stir in the ricotta and grated cheeses until well mixed. Stir in the onions and spinach until well mixed as well. Spoon mixture into the pie crust to fill evenly. Bake for 20 minutes at 425 F., covering the crust loosely with aluminum foil halfway through. Then reduce the oven temparature to 375 F., and bake for 15 to 20 minutes more until firmly set.

Hope you enjoyed the first-ever savory recipe I’ve ever put up on my site, my Spinach Pie recipe! If so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Savory Tagged With: Eggs, Pie, Quiche, Ricotta, Spinach

Crescent Christmas Tree Recipe

December 18, 2012 Leave a Comment

Crescent Christmas Tree

On Christmas morning you’re up early, because the kids can’t wait to open their Christmas gifts. Make sure you have two cans of Pillsbury Refrigerated Crescent Dinner Rolls so you can make a Crescent Christmas Tree…

Crescent Christmas Tree Recipe

Crescent Christmas Tree

2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls

2 Tbsp. margarine, softened

2 Tbsp. sugar

1 tsp. cinnamon

Glaze: ½ cup powdered sugar

1/4 tsp. vanilla

2 to 3 tsp. milk

Garnish: Red and Green candied cherries, halved

Heat oven to 375 F. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread rectangles with margarine. In small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles.

Starting at shorter side, roll up each rectangle; seal edge. Cut each roll crosswise into 3 equal slices. Place slices, cut side down, on greased cookie sheet to form tree shape. Begin with 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices. Use remaining 2 slices for trunk.

Bake at 375 F. for 15 to 20 minutes or until deep golden brown. Cool 3 minutes; carefully remove from cookie sheet. Cool slightly on wire rack.

In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle glaze over warm tree. Garnish with candied cherry halves. Serve warm. 12 rolls

Tip: To reduce the fat in each serving, use Pillsbury Reduced Fat Refrigerated Crescent Dinner Roll.

(Recipe for the Crescent Christmas Tree recipe was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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.

Hope you enjoyed the Crescent Christmas Tree, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Bread Recipes Tagged With: powdered sugar, red & green cherries

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 13, 2012 Leave a Comment

Nut Roll

At Christmas time, I get calls from family and friends to be sure to make this. This recipe makes four (4) large nut rolls.

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

Nut Roll

1 pkg. dry yeast

1 tsp. sugar

¼ cup lukewarm water

1 tsp. flour

4 cups flour

3 Tbsp. sugar

1 tsp. salt

¼ lb. margarine

1 (5 oz.) can evaporated milk (add water to make 1 cup)

3 beaten egg yolks

Filling: 1 (5 oz.) can evaporated milk

1 cup sugar

¼ lb. margarine

1 lb. walnuts, crushed

1 egg white

Dissolve 1^st four ingredients in water. Let stand until mixture foams.

Measure 4 cups flour, sift with sugar and salt. Cut in margarine (as you would for a pie crust). Mix egg yolks and milk. Add foaming yeast. Make a dent in flour and add mixture. Knead into a smooth dough. Place in a bowl. Grease the top and place in refrigerator overnight.

Filling: Place milk, sugar and margarine in saucepan. Bring to a boil. Remove from heat. Combine with nuts and beaten egg white. Separate dough into 4 sections. Roll each section as if you were making pizza, in the shape of a rectangle. Spread filling over top (about 4 heaping tablespoons on each section). Roll up as in jellyroll. Place on a greased cookie sheet with seam down. Pinch sides. Let rise about 2 hours on the baking sheet before baking.

Bake 325 F. for 20 – 25 minutes until brown.

Cool and sprinkle with powdered sugar or make a light powdered sugar frosting. Slice and serve. Enjoy!

(Recipe for the Nut Roll was in the Greco Family “Cook”Book., Lillian Pisani, 1998.)

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.

Hope you enjoyed the Nut Roll, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Bread Recipes Tagged With: dry yeast, egg yolks, evaporated milk, margarine

Apricot Chicken Wings

Penne Alla Vodka

Italian Sausage Pasta with Basil

Chex Muddy Buddies

Apple Pecan Layer Cake Recipe

Spinach Pie (Quiche)

Crescent Christmas Tree Recipe

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

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