Makeover Cranberry Trifle

February 6, 2013 Leave a Comment
Makeover Cranberry Trifle

Makeover Cranberry Trifle

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

 

You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories!

                Sonya Labbe                                                                      Santa Monica, California

Makeover Cranberry Trifle Recipe

Makeover Cranberry Trifle

1 pkg. (16 oz.) frozen unsweetened strawberries, thawed

1 pkg. (12 oz.) fresh or frozen cranberries

1 cup sugar

½ cup water

4 tsp. grated orange peel

1 pkg. (8 oz.) reduced-fat cream cheese

¼ cup packed light brown sugar

½ tsp. vanilla

1 carton (8 oz. frozen whipped topping, thawed

2 loaves (10 ¾ oz. each) frozen reduced-fat pound cake, thawed and cubed

 

In a large saucepan, combine the first five ingredients.  Cook over medium heat until the berries pop, about 15 minutes.  Cool completely.

Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth.  Fold in whipped topping.

Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture.  Repeat layers twice.  Cover and refrigerate for at least 2 hours before serving.      15 servings

 

 (Recipe for Makeover Cranberry Trifle 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.

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Pistachio Cream Cheese Fingers

February 5, 2013 Leave a Comment
Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

I have been making homemade cookie trays since 1987.  I had made this cookie, Pistachio Cream Cheese Fingers, for my 1st Easter Cookie Trays.  So I hope you enjoy it.

Pistachio Cream Cheese Fingers Recipe

Pistachio Cream Cheese Fingers

1 cup sugar

1 cup margarine, softened

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

1 egg

2 ¼ cups flour

1 pkg. (3 ¾ oz.) instant pistachio flavored pudding and pie filling mix

1 tsp. baking powder

½ tsp. salt

3 oz. (3 squares) semi-sweet chocolate or ½ cup semi-sweet chocolate chips

1 tsp. shortening

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add vanilla and egg; beat well. 

In medium bowl, combine flour, pudding mix, baking powder and  salt.  Add flour mixture to cream cheese mixture; mix well.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.   Grease cookie sheets.  Shape teaspoonfuls of dough into 1 ½ inch fingers.  Place on prepared cookie sheets.  Bake at 350 F. for 9 to 12 minutes or until set.  Cool completely.

In small saucepan, melt chocolate and shortening, stirring constantly until well blended.  Drizzle a small amount of chocolate over each cookie.  Allow chocolate to set before storing.      8 ½ dozen cookies

 

(Recipe for Pistachio Cream Cheese Fingers 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.

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Shrimp & Macaroni Casserole

February 3, 2013 Leave a Comment
Shrimp & Macaroni Casserole

Shrimp & Macaroni Casserole

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

 

Mac and cheese goes upscale in this deliciously cheesy variation.  The shrimp gives a unique twist to this popular standard.

                Michael Cohen                                                                 Los Angles, California

Shrimp & Macaroni Casserole Recipe

Shrimp & Macaroni Casserole

1 cup uncooked elbow macaroni

1 egg

¼ cup half-and-half cream

2 Tbsp. butter, melted

½ cup grated Parmesan cheese

¾ cup shredded part-skim mozzarella cheese, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

¼ lb. uncooked medium shrimp, peeled, deveined and chopped

¾ cup chopped fresh spinach

Cook macaroni according to package directions.  Meanwhile, in a small bowl, combine the egg, cream and butter; set aside.  Drain macaroni.  Add the Parmesan cheese, ½ cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat.  Stir in shrimp and spinach.

Transfer to a 1-quart baking dish coated with cooking spray.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, at 350 F. for 20-25 minutes or until shrimp turn pink and cheese is melted.   3 servings

 (Recipe for Shrimp & Macaroni Casserole 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.

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Sesame Chicken Wings

February 2, 2013 Leave a Comment
Sesame Chicken Wings

Sesame Chicken Wings

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

 

Many times I’ve taken this dish to church dinners and I’m always asked for the recipe.  It’s a super appetizer for any gathering.

                                                                                                 

Sesame Chicken Wings Recipe

Sesame Chicken Wings

½ cup soy sauce

1/3 cup water

¼ cup sugar

2 Tbsp. sesame or olive oil

4 green onions with tops, sliced

½ medium onion, sliced

2 garlic cloves, minced

1 to 2 Tbsp. sesame seeds

Dash pepper

2 ½ Lbs. chicken wings

 

In a large plastic bag or glass dish, combine the first nine ingredients.  Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, turning occasionally.  Remove chicken to a shallow rack in baking pan; discard marinade.

Bake, uncovered, at 350 F. for 30 minutes.  Turn and bake about 20 minutes longer or until tender.  

6-8 servings

(Recipe for Sesame Chicken 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.

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Marinated Chicken Wings

February 1, 2013 Leave a Comment
Marinated Chicken Wings

Marinated Chicken Wings

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

 

I’ve made these nicely flavored chicken wings many times for get-togethers.  They’re so moist and tender…I always get lots of compliments and many requests for the recipe.

                Janie Botting                                                                                     Sultan, Washington

Marinated Chicken Wings Recipe

Marinated Chicken Wings

20 whole chicken wings (about 4 Lbs.)

2 cups soy sauce

½ cup white wine or chicken broth

½ cup canola oil

2 to 3 garlic cloves, minced

2 Tbsp. sugar

2 tsp. ground ginger

Cut chicken wings into three sections; discard wing tips.  In a large bowl, combine remaining ingredients.  Pour half the sauce into a large resealable plastic bag.  Add wings, seal and toss to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place chicken in a 5-qt. slow cooker; top with reserved sauce.  Cover and cook on low for 3-4 hours or until chicken juices run clear.

Transfer wings to a serving dish; discard cooking juices.        18-20 servings

 (Recipe for Marinated Chicken 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.

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Zesty Chicken Wings

February 1, 2013 Leave a Comment
Zesty Chicken Wings

Zesty Chicken Wings

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

 

These spicy barbecue wings are so easy to make.  I fix a double batch since my family thinks they’re great.  You should see them disappear!

                Joan Rose                                                                                            Langley, British Columbia

Zesty Chicken Wings Recipe

Zesty Chicken Wings

½ cup corn syrup

½ cup ketchup

¼ cup cider vinegar

¼ cup Worcestershire sauce

¼ cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 Tbsp. chili powder

16 chicken wings (about 3 Lbs.)

In a large saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.

Meanwhile, cut chicken wings into three sections; discard wing tips.  Place wings in a well-greased 15-in x 10-in x 1-in baking pan.

Bake at 375 F. for 30 minutes, turning once.  Brush with sauce.  Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clean.  Serve with additional sauce if desired.     10-12 servings

(Recipe for Zesty Chicken 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.

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