October 2013 Archives - 3/3 - Annette's Sweet Treats

No-Bake Chocolate Swirl Cheesecake

October 10, 2013 Leave a Comment

No-Bake Chocolate Swirl Cheesecake

Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate. (This recipe is Diabetic Friendly!!)

No-Bake Chocolate Swirl Cheesecake Recipe

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

¾ cup fat-free milk

2 packages of (8 oz. each) reduced-fat cream cheese (Neufchatel), softened

1 package (8 oz.) fat-free cream cheese, softened

1 carton (8 oz.) fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4 oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8 inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds a swirl again. Cover and chill about 6 hours or until set.

To serve, using a small knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. 16 servings

Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5.

(Recipe for No-Bake Chocolate Swirl Cheesecake came from Diabetic Connect by Eating Well, September, 2013)

Filed Under: No-Bake Recipes Tagged With: fat-free milk, fat-free sour cream, reduced fat cream cheese, semi-sweet chocolate, unflavored gelatin

Sweet Potato Waffles with Nut Topping

October 9, 2013 Leave a Comment

Sweet Potato Waffles with Nut Topping

Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping. What a mouthwatering way to get your family out of bed the morning,

Christine Keating Norwalk, California

Sweet Potato Waffles with Nut Topping Recipe

Sweet Potato Waffles with Nut Topping

2 cups Bisquick Mix

2 Tbsp. brown sugar

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 egg

1 1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 Tbsp. canola oil

1 tsp. vanilla extract

Topping: 1 Tbsp. butter

½ cup chopped pecans

½ cup chopped walnuts

2 Tbsp. brown sugar

1 Tbsp. water

1/8 tsp. cinnamon

Dash salt

Dash nutmeg

Maple syrup

In large bowl, combine the biscuit mix, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add the brown sugar, water, cinnamon, salt and nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and syrup. 12 waffles

(Recipe for Sweet Potato Waffles with Nut Topping came from tasteofhome.com)

Filed Under: Savory Tagged With: Bisquick, canned sweet potatoes, maple syrup, pecans, walnuts

Spicy Turkey Chili

October 8, 2013 Leave a Comment

Spicy Turkey Chili

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold. It also freezes very well.

Margaret Shauers Great Bend, Kansas

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add remaining ingredients.

Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. 12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

Filed Under: Savory Tagged With: beef broth, chili beans, chili powder, crushed tomatoes, ground turkey, Italian seasoning, tomato sauce

Vegetable Soup with Dumplings o

October 5, 2013 Leave a Comment

Vegetable Soup with Dumplings

Not only is this hearty soup my family’s favorite meatless recipe, but it’s a complete meal-in-one. It’s loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime.

Vegetable Soup with Dumplings Recipe

Vegetable Soup with Dumplings

1 ½ cups chopped onions

4 medium carrots, sliced

3 celery ribs, sliced

2 Tbsp. canola oil

3 cups vegetable broth

4 medium potatoes, peeled and sliced

4 medium tomatoes, chopped

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

¼ cup flour

½ cup water

1 cup chopped cabbage

1 cup frozen peas

CARROT DUMPLINGS: 2 ¼ cups Reduced Fat Bisquick Mix

1 cup shredded carrots

1 Tbsp. minced fresh parsley

1 cup cold water

10 Tbsp. shredded reduced-fat cheddar cheese

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do NOT lift cover while simmering). Garnish with cheese. 10 servings

(Recipe for Vegetable Soup with Dumplings came from tasteofhome.com)

Filed Under: Savory Tagged With: carrots, celery ribs, chopped cabbage, chopped onions, frozen peas, peeled potatoes, shredded reduced-fat cheddar cheese, tomatoes, vegetable broth

Butterscotch Bliss Layered Dessert

October 4, 2013 Leave a Comment

Butterscotch Bliss Layered Dessert

Four easy layers come together for a fantastic treat that’s perfect for cooling down summer nights. Take this to a gathering, and we bet you’ll bring home an empty dish! (This recipe is Diabetic Friendly!)

Janice Vemon Las Cruces, New Mexico

Butterscotch Bliss Layered Dessert Recipe

Butterscotch Bliss Layered Dessert

1 ½ cups graham cracker crumbs

Sugar substitute equivalent to ½ cup sugar, divided

6 Tbsp. butter, melted

2 packages (8 oz. each) reduced-fat cream cheese

3 cups cold fat-free milk, divided

2 packages (1 oz. each) sugar-free instant butterscotch pudding mix

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

½ tsp. rum extract

In a small bowl, combine the cracker crumbs, ¼ cup sugar substitute and butter. Press into a 13×9 inch dish coated with cooking spray.

In a small bowl, beat the cream cheese, ¼ cup milk and remaining sugar substitute until smooth. Spread over crust.

In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer. Combine whipping topping and extract; spread over the top. Refrigerate for at least 4 hours. 24 servings

(Recipe for Butterscotch Bliss Layered Dessert came from tasteofhome.com)

Filed Under: No-Bake Recipes Tagged With: frozen reduced-fat whipped topping, graham cracker crumbs, reduced fat cream cheese, rum extract, sugar substitute, sugar-free instant pudding mix

Veggie Quiche Bundles

October 3, 2013 Leave a Comment

Veggie Quiche Bundles

These special appetizers are as eye-catching as they are tasty. With a rich cheese-and-veggie-filling, the crispy phyllo bundles could even be served as part of a brunch buffet.

Veggie Quiche Bundles Recipe

Veggie Quiche Bundles

1 cup chopped fresh mushrooms

½ cup diced zucchini

¼ cup chopped red onion

1 Tbsp. plus 1/3 cup butter, divided

1 plum tomato, seeded and diced

3 eggs

½ cup milk

1 Tbsp. prepared pesto

¼ tsp. coarsely ground pepper

½ cup crumbled feta cheese

½ cup shredded part-skim mozzarella cheese

12 sheets phyllo dough (14×9 inches)

In a skillet, sauté the mushrooms, zucchini and onion in 1 tablespoon butter until mushrooms are tender; stir in tomato. In a small bowl, whisk the eggs, milk, pesto and pepper. In another bowl, combine feta and mozzarella cheeses.

Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. Cut phyllo in half widthwise, then cut in half lengthwise. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out).

Repeat with remaining phyllo dough and butter. Carefully place each stack in a greased muffin cup. Fill each with 4 teaspoons vegetable mixture, 1 tablespoon cheese mixture and 4 teaspoons egg mixture. Pinch corners of phyllo together and twist to seal.

Bake at 325 F. for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers. 1 dozen

(Recipe for Veggie Quiche Bundles came from tasteofhome.com)

Filed Under: Savory Tagged With: crumbled feta cheese, fresh mushrooms, phyllo dough, plum tomatoe, red onion, shredded part-skim mozzarella cheese, zucchini

German Vegetable Soup

October 2, 2013 Leave a Comment

German Vegetable Soup

My sister-in-law gave me this recipe – it’s a nice thick soup. It does call for quite a few ingredients, but that is worth it!

Gundrun Braker Burnett, Wisconsin

German Vegetable Soup Recipe

German Vegetable Soup

1 ½ lbs. ground beef

2 medium onions, diced

2 Tbsp. beef bouillon granules

1 cup water

Salt and pepper to taste

1 bay leaf

1 can (46 oz.) tomato or vegetable juice

3 celery ribs, diced

6 medium carrots, sliced

3 medium potatoes, peeled and diced

3 cups shredded cabbage

1 small green pepper, chopped

1 can (15 ¼ oz.) whole kernel corn drained

1 can (8 ½ oz.) peas, drained

1 can (8 oz.) cut green beans, drained

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.

Simmer, uncovered, for 25 minutes or until vegetables are tender.

(Recipe for German Vegetable Soup came from tasteofhome.com)

Filed Under: Savory Tagged With: beef bouillon, cabbage, cut green beans, green pepper, ground beef, onions, tomato or vegetable juice

Chicken with Artichokes and Olives

October 1, 2013 Leave a Comment

Chicken with Artichokes and Olives

This recipe is for Chicken with Artichokes and Olives, I had gotten if from “Best of Diabetic Connect Low-Carb Recipes”. Even if you aren’t diabetic, these recipes would be a nice change. A way to lighten up your everyday evening meals.

Chicken with Artichokes and Olives Recipe

Chicken with Artichokes and Olives

2 cups sliced fresh mushroom

14 ½ oz. can diced tomatoes, undrained

1 cup reduced-sodium chicken broth

½ cup chopped onion (1 medium)

¼ cup dry white wine or reduced-sodium chicken broth

1 2 ¼ oz. can sliced, pitted ripe olives or ¼ cup capers, drained

2 to 3 tsp. curry powder

1 tsp. dried thyme, crushed

¼ tsp. black pepper

1 8 or 9 oz. package frozen artichoke hearts

2 ½ Lb. skinless, boneless chicken breasts halves and/or thighs

3 Tbsp. cornstarch

3 Tbsp. cold water

In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt and pepper. Add artichoke hearts. Place chicken on top; spoon some of the tomato mixture over the chicken.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. Using a slotted spoon, transfer chicken and artichokes to a serving bowl. Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into mixture in cooker. Cover and cook about 15 minutes more or until thicken. Spoon tomato mixture over chicken and artichokes. 8 servings

(Recipe for Chicken with Artichokes and Olives came from Best of Diabetic Connect “Low-Carb Recipes”)

Filed Under: Savory Tagged With: boneless skinless chicken breast, can diced tomatoes, curry powder, fresh sliced mushrooms, frozen artichokes hearts, reduced-sodium chicken broth, sliced pitted olives

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No-Bake Chocolate Swirl Cheesecake

Sweet Potato Waffles with Nut Topping

Spicy Turkey Chili

Vegetable Soup with Dumplings o

Butterscotch Bliss Layered Dessert

Veggie Quiche Bundles

German Vegetable Soup

Chicken with Artichokes and Olives

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