January 2013 Archives - Annette's Sweet Treats

Cola Hot Wings

January 31, 2013 Leave a Comment

Cola Hot Wings

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

These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband loves them so much he’ll stand out in the snow to grill them!

Lisa Linville Randolph, Nebraska

Cola Hot Wings Recipe

Cola Hot Wings

3 pounds chicken wings

1 cup Louisiana-style hot sauce

1 can (12 oz.) cola

1 Tbsp. soy sauce

¼ tsp. cayenne pepper

¼ tsp. pepper

Blue cheese salad dressing

Cut chicken wings into three sections; discard wing tip section. In a small bowl, combine the hot sauce, cola, soy sauce, cayenne and pepper.

Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, basting occasionally with sauce. Serve with the Blue cheese dressing. 2 ½ dozen

(Recipe for Cola Hot Wings is from www.tasteofhome.com, 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: chicken wings, cola, Louisana-style hot sauce

Deluxe Pumpkin Cheesecake

January 28, 2013 Leave a Comment

Deluxe Pumpkin Cheesecake

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

This is the ultimate pumpkin dessert. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin.

Sharon Skildum Maple Grove, Minnesota

Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

¼ cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened, divided

1 ½ cups sugar, divided

2 Tbsp. cornstarch

4 eggs

2 tsp. vanilla

1 cup canned pumpkin

2 tsp. cinnamon

1 ½ tsp. nutmeg

Garnish: chocolate syrup

Caramel ice cream topping

Whipped topping

Crushed gingersnap cookies

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350 F. for 8 to 10 minutes or until set. Cool on a wire rack.

For filling, in a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove ¾ cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 inch of HOT WATER to larger pan. Bake at 350 F. for 55 – 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps. 12 servings.

(Recipe for Deluxe Pumpkin Cheesecake is from www.tasteofhome.com, 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: Cake Recipes Tagged With: canned pumpkin, caramel ice cream topping, chopped pecans, cornstarch, gingersnap cookies

Pasta with Artichokes

January 26, 2013 Leave a Comment

Pasta with Artichokes

This couldn’t be easier – take 20 minutes from start to finish! It looks and tastes like you fussed.

Pasta with Artichokes/Diane Randesi/The Greco Family “Cook”Book

Pasta with Artichokes

3 Tbsp. red wine vinegar

3 green onions, cut up

½ jar (8.5 oz.) Sun-dried tomatoes, cut up (packed in oil- INCLUDE the oil)

2 jars (6.5 oz.) artichokes hearts, cut up (packed in oil – INCLUDE the oil)

6 pieces pepperoni, cut up (optional)

¾ Lb. Farfalle pasta

1 ½ cups broccoli flowerets

½ cup Parmesan cheese

While you are cooking the pasta in salted water (20 minutes – al dente), combine the first 5 ingredients in your pasta serving bowl. Set aside.

During the last 2 minutes of cooking the pasta, add the broccoli flowerets. Drain pasta and broccoli together. Add cooked pasta and broccoli to the serving bowl. Top with Parmesan cheese. Toss and serve.

(THE ONE THING THAT IS GREAT ABOUT THIS DISH – YOU CAN USE ANYTHING IN IT)

(Recipe for the Pasta with Artichokes was in the Greco Family “Cook”Book, Diand Randesi, 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: Artichoke hearts, broccoli flowerets, Farfalle pasta, green onions, Parmesan cheese, pepperoni, Sun-dried tomatoes

Almost Candy Bars

January 26, 2013 Leave a Comment

Almost Candy Bars

The name says it all…a chewy chocolate bar filled with coconut, nuts, chocolate and butterscotch chips.

Almost Candy Bars Recipe

Almost Candy Bars

½ cup margarine

1 pkg. Pillsbury Plus Devil’s Food Cake Mix

1 cup butterscotch chips

1 cup coconut

1 cup chopped nuts

14 oz. can sweetened condensed milk (not evaporated)

* ATTENTION * ATTENTION *

I’V ADDED “SAVORY” MEALS, SUCH AS BEEF, CHICKEN, PORK AND FISH TO ANNETTE’S SWEET TREATS. HOPE YOU ENJOY IT!

Preheat oven to 350 F. In large bowl, cut margarine into cake mix with fork until crumbly. Sprinkle evenly over bottom of 15x10x1 inch jelly roll pan; press lightly. Sprinkle with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk over all ingredients.

Bake at 350 F. for 20 to 30 minutes or until golden brown. Cool completely. Cut into bars. 48 bars

(Recipe for Almost Candy Bars was in Pillsbury Classic Cookbook.)

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: Cake Recipes Tagged With: butterscotch chips, can sweetened condensed milk, coconut, Pillsbury Plus Devil's Food Cake Mix

Chocolate Crunch Peanut Butter Bars

January 25, 2013 Leave a Comment

Chocolate Crunch Peanut Butter Bars

For those of you who like crunchy peanut butter and cornflakes – this is for you.

Chocolate Crunch Peanut Butter Bars Recipe

Chocolate Crunch Peanut Butter Bars

Base:   1 pkg. Pillsbury Plus Butter Recipe Cake Mix

1 cup crunchy peanut butter

1/3 cup water

1 egg

Topping:   6 oz. pkg. (1 cup) semi-sweet chocolate chips

½ cup crunchy peanut butter

1 ½ cups slightly crushed cornflakes cereal

*   ATTENTION   *   ATTENTION   *

I’VE ADDED “SAVORY” MEALS, SUCH AS; BEEF, CHICKEN, PORK AND FISH TO ANNETTE’S SWEET TREATS.   HOPE YOU LIKE IT!

Preheat oven to 375 F.   In large bowl, combine all base ingredients at low speed until well blended. Press evenly in ungreased 15x10x1 inch jelly roll pan. Bake at 375 F. for 13 to 18 minutes or until light golden brown. Cool slightly.

In medium saucepan, melt chocolate chips over low heat, stirring constantly. Stir in ½ cup peanut butter and cereal. Spread over slightly cooled base. Refrigerate to set topping; cut into bars.      36 bars

(Recipe for the Chocolate Crunch Peanut Butter Bars was in Pillsbury Classic Cookbooks.)

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: Cake Recipes Tagged With: cornflakes, crunchy peanut butter, Pillsbury Plus Butter Recipr Cake Mix, semi-sweet chocolate chips

Cinnamon Mocha Brownies

January 22, 2013 Leave a Comment

Cinnamon Mocha Brownies

For brownie lovers everywhere! An irresistible combination of flavors and textures.

Cinnamon Mocha Brownies Recipe

Cinnamon Mocha Brownies

Brownies:   1 tsp. instant coffee

¼ cup very hot tap water

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix ( or Pillsbury Mocha Fudge Brownie Mix)

¼ tsp. cinnamon

¼ cup oil

1 egg

Frosting:   2 tsp. instant coffee

4 tsp. hot water

2 cups powdered sugar

2 Tbsp. cocoa

½ cup margarine or butter, softened

½ tsp. vanilla

Preheat oven to 350 F. Grease bottom only of 8 or 9 inch square pan. In a large bowl, dissolve 1 tsp. instant coffee in ¼ cup very hot water. Add brownie mix, cinnamon, oil, egg; beat 50 strokes with spoon. Spread in prepared pan.

Bake at 350 F. for 20 to 30 minutes or until set. Do not overbake. Cool completely.

In a small bowl, dissolve 2 tsp. instant coffee in 4 tsp. hot water. Add remaining frosting ingredients; blend until smooth. Frost cooled brownies. Refrigerate at least 1 hour; cut into bars. If desired, store in refrigerator.       16 bars

High Altitude – Above 3500 feet: Add 1 tablespoon flour to dry brownie mix. Bake as directed above.

(Recipe for the Cinnamon Mocha Brownies was in Pillsbury Classic Cookbooks.)

** I used the Mocha Fudge Brownie Mix – and they were excellent. **

** I baked it for 25 minutes. **

** I used only 1 1/2 cups of powdered sugar. **

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: Cake Recipes Tagged With: cocoa, instant coffee, Pillsbury Deluxe Fudge Brownie Mix

Borrelli’s Shrimp Francese

January 21, 2013 Leave a Comment

Borrelli’s Shrimp Francese

On Long Island there is a place called Borrelli’s Restaurant, they have been there since 1955. I have eaten at Borrelli’s about eight times, and there is always a crowd waiting for a table. The restaurant was featured in Long Island Trends for Borrelli’s Shrimp Francese, so here goes.

Borrelli’s Shrimp Francese Recipe

Borrelli’s Shrimp Francese

20 medium-large shrimp (approximately 1 ¼ Lbs.)

1 cup flour

3 eggs, beaten

6 Tbsp. butter

Salt and pepper to taste

2 Tbsp. lemon juice

½ cup dry white wine

* ATTENTION * ATTENTION *

I’ve added “SAVORY” meals such as beef, chicken, pork and fish to Annette’s Sweet Treats. Hope you like it.

Peel, de-vein and butterfly shrimp; leaving tail attached. Dredge on flour. Shake off excess and dip in beaten eggs. Heat the butter in a large heavy aluminum skillet. (DO NOT USE AN IRON SKILLET, WHICH TENDS TO DARKEN SHRIMP).

Sauté shrimp until lightly golden on both sides. Sprinkle with salt and pepper to taste.

Sprinkle lemon juice over shrimp and add white wine. Simmer uncovered stirring gently for a few seconds. Garnish with fresh parsley and lemons. Serve immediately.

(Recipe for the Borrelli’s Shrimp Francese was in Long Island Trends, January 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.

Filed Under: Savory Tagged With: dry whit wine, lemon juice, shrimp

Orange Liqueur Brownies

January 20, 2013 Leave a Comment

Orange Liqueur Brownies

For occasions that merit something exquisite, serve this dark chocolate, liqueur-laced brownie on (Orange Liqueur Brownies) a doily-lined plate with after dinner coffee.

Orange Liqueur Brownies Recipe

Orange Liqueur Brownies

Brownies:   ¾ cup butter or margarine

6 oz. (6 squares) unsweetened chocolate

4 eggs

4 tsp. orange flavored liqueur

1 tsp. vanilla

2 cups sugar

1 cup flour

Frosting:    ½ cup butter or margarine, softened

2 cups powdered sugar

1/8 tsp. salt

3 Tbsp. orange-flavored liqueur

½ tsp. vanilla

Glaze:   1 oz. (1 square) unsweetened chocolate

1 tsp. butter or margarine

Heat oven to 350 F. Lightly grease 13×9 inch pan. In small heavy saucepan over low heat, melt ¾ cup butter and 6 oz. chocolate, stirring constantly until well blended. Cool.

In large bowl, beat eggs, 4 teaspoons liqueur and 1 teaspoon vanilla at highest speed until thick and lemon colored. Gradually add sugar, beating until fluffy. Add chocolate mixture; blend well. Fold in flour. Spread in prepared pan.

Bake at 350 F. for 25 to 35 minutes or until set and brownies begin to pull away from sides of pan. Cool completely.

In small bowl, beat ½ cup butter until fluffy. Add remaining frosting ingredients; beat until smooth and creamy. Spread over cooled brownies. In small saucepan over low heat, melt 1 oz. chocolate and 1 teaspoon butter, stirring constantly until well blended. Drizzle over frosted brownies. Refrigerate until firm; cut into bars. Store in refrigerator.       48 bars

(Recipe for the Orange Liqueur Brownies was in Pillsbury Classic Cookbooks.)

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: Cake Recipes Tagged With: orange flavored liqueur, powdered sugar, unsweetened chocolate

Cola Hot Wings

Deluxe Pumpkin Cheesecake

Pasta with Artichokes

Almost Candy Bars

Chocolate Crunch Peanut Butter Bars

Cinnamon Mocha Brownies

Borrelli’s Shrimp Francese

Orange Liqueur Brownies

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