November 2013 Archives - 2/3 - Annette's Sweet Treats

Roasted Butternut Squash & Rice Salad

November 21, 2013 Leave a Comment

Roasted Butternut Squash & Rice Salad

We have end-of-season picnics for my son’s flag football team. This makes enough to serve plenty of hungry boys and their families.

Dolores Deifel Mundelein, Illinos

Roasted Butternut Squash & Rice Salad Recipe

Roasted Butternut Squash & Rice Salad

3 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. kosher salt

1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes

2 cups uncooked jasmine rice

2 large sweet red peppers, cut into ½ inch pieces

1 cup pine nuts, toasted

6 green onions, thinly sliced

3 Tbsp. snipped fresh dill

3 Tbsp. coarsely chopped fresh parsley

Dressing: ½ cup olive oil

3 Tbsp. red wine vinegar

1 tsp. kosher salt

¼ tsp. pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1 inch baking pan. Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally. Cool completely.

Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers. 12 servings (3/4 cup each)

(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)

Filed Under: Savory Tagged With: balsamic vinegar, butternut squash, fresh dill, green onions, jasmine rice, kosher salt, pine nuts, red peppers

Upside-Down Crab Quiche

November 20, 2013 Leave a Comment

Upside-Down Crab Quiche

Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).

Upside-Down Crab Quiche Recipe

Upside-Down Crab Quiche

Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

½ cup light sour cream

½ cup fat-free milk

¼ tsp. black pepper

1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed

1/3 cup bottled roasted red sweet peppers, drained and chopped

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

1 recipe pastry cutouts (below)

Preheat oven to 325 F. Coat six (6) 6 oz. custard cups or ramekins with cooking spray. Set aside. In a large bowl whisk together eggs, sour cream, milk and black pepper. Stir in crabmeat, roasted peppers and parsley.

Divide egg mixture among prepared custard cups. Place cups on a baking sheet. Bake for 30 to 35 minutes or until a knife inserted in center comes out clean. Remove from oven.

Meanwhile, prepare pastry cutouts. Place cutouts on a baking sheet. When quiches are done baking, increase oven temperature to 450 F. Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned. Place each baked cutouts on top of a quiche. Let stand for 10 minutes before serving.

Pastry Cutouts: In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt. Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total). Form dough into a disk. On a lightly floured surface roll dough from center to edges to 1/8 inch thick. Using 3 to 4 inch cookie cutters, cut out dough into six shapes. Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.

(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)

Filed Under: Savory Tagged With: bottled roasted red sweet peppers, can of lump crabmeat, fat-free milk, light sour cream, refrigerated egg product, vegetable oil spread, whole wheat pastry flour

Cheese and Pepper Soup

November 19, 2013 Leave a Comment

Cheese and Pepper Soup

Every time we have a church fellowship supper, people ask me to bring this soup. I don’t mind making it over and over – it’s so easy to prepare! I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.

Cheese and Pepper Soup Recipe

Cheese and Pepper Soup

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1 cup thinly sliced green onions

2 cups water

1 medium onion, chopped

¾ cup butter, cubed

1 cup plus 2 Tbsp. flour

4 cups milk

4 cups chicken broth

1 jar (15 oz.) process cheese sauce

1/8 tsp. cayenne pepper

Salt and pepper to taste

1 Tbsp. prepared mustard

Combine carrots, celery and green onion in water; cook until tender. Set aside.

Sauté onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to boil. Whisk in onion/flour mixture. Add cheese, cayenne, salt and pepper if desired, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add cayenne gradually to taste. 12 servings

(Recipe for Cheese and Pepper Soup came from tasteofhome.com)

Filed Under: Savory Tagged With: carrots, cayenne pepper, chicken broth, green onions, process cheese sauce

Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment

Cranberry Upside-Down Muffins

Fresh cranberries are readily available here, so I cook with them often. The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

Michele Briasco-Brin Fall River, Massachusetts

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter: 1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice form. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened. Stir in walnuts. Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up. 1 dozen

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

Filed Under: Muffin Recipes Tagged With: canola oil, fresh cranberries, lemon extract, nutmeg, walnuts

Mashed Potatoes with Garlic-Olive Oil

November 15, 2013 Leave a Comment

Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes.

Emory Doty Jasper, Georgia

Mashed Potatoes with Garlic-Olive Oil Recipe

Mashed Potatoes with Garlic-Olive Oil

4 lbs. red potatoes, quartered

½ cup olive oil

2 garlic cloves

2/3 cup heavy whipping cream

¼ cup butter, softened

2 tsp. salt

½ tsp. pepper

2/3 to ¾ cup whole milk

3 green onions, chopped

¾ cup grated Parmesan cheese, optional

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Meanwhile, place oil and garlic in a small food processor; process until blender.

Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired cheese.

12 servings (3/4 cup each)

(Recipe for Mashed Potatoes with Garlic-Olive Oil came from Taste of Home (tasteofhome.com)

Filed Under: Savory Tagged With: green onions, heavy whipped cream, Parmesan cheese, red potatoes

Cranberry Apple Stuffed Pork Loin

November 14, 2013 Leave a Comment

Cranberry Apple Stuffed Pork Loin

This Cranberry Apple Stuffed Pork Loin is from Diabetic Connect. This dish can be made as part of your Thanksgiving dinner. Try it – I think you’ll like it.

Cranberry Apple Stuffed Pork Loin Recipe

Cranberry Apple Stuffed Pork Loin

3 lb. pork loin roast

½ tsp. salt

½ tsp. pepper

1/3 cup craisins

¾ cup boiling water

1 cup almond meal/flour

½ cup chicken stock

1 small green apple, diced

1/3 cup chopped walnuts

3 Tbsp. minced shallots

1 Tbsp. pure maple syrup

2 tsp. fresh minced rosemary

2 tsp. Italian seasoning

Preheat the oven to 325 F. Lightly grease 9×13 baking dish with olive oil.

Cut into the roast lengthwise, a little more than halfway through. Then turn your knife horizontally and cut halfway toward one side, turn the knife the other way, and cut halfway to the other side (like an upside down “T”). Unroll, slicing a little as you go so you have a large rectangle roughly the same thickness.

Lay plastic wrap over the meat and pound it with a meat tenderizer, as thinly as possible, then cut small cuts over the surface of the meat. Salt and pepper the meat.

In a small bowl, combine the craisins and boiling water together and set aside.

In another small bowl, combine the almond meal and chicken broth and set aside.

Drain the craisins and add to the apple mixture. Add the almond meal with broth and stir to combine. Spread the “stuffing” evenly over the pork roast.

Beginning at one small end, tightly roll the pork roast. Tie with kitchen thread to secure. Place seam side down in the baking dish and bake uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 145 F.

Remove from oven and let rest for 10 minutes. Slice and serve.

(Recipe for Cranberry Apple Stuffed Pork Loin came from Diabetic Connect, 2013)

Filed Under: Savory Tagged With: almond meal, chicken stock, craisins, fresh rosemary, green apple, pork loin roast, shallots

Pumpkin Cheesecake Pie

November 13, 2013 Leave a Comment

Pumpkin Cheesecake Pie

If you’re looking for a classic autumn dessert, try this pumpkin cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy sweet foundation.

Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie

1 ½ crushed gingersnap cookies

1 Tbsp. sugar

¼ cup butter, melted

Filling:   2 packagers (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

2 eggs, lightly beaten

1 can (15 oz.) solid-pack pumpkin

1 tsp. cinnamon

¼ tsp. ground nutmeg

1/8 tsp. salt

Topping:   1 cup (8 oz.) sour cream

¼ cup sugar

1 tsp. vanilla

Cinnamon, optional

In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9 inch deep–dish pie plate. Bake at 350 F. for 8-10 minutes or until lightly browned.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.

Pour into crust. Bake 35-40 minutes or until center is almost set.

In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon of desired.                  8-10 servings

(Recipe for Pumpkin Cheesecake Pie came from Taste of Home (tasteofhome.com)

Filed Under: Pie Recipes Tagged With: cream cheese, gingersnap cookies, solid-pack pumpkin, sour cream

Chicken Asparagus Soup

November 12, 2013 Leave a Comment

Chicken Asparagus Soup

Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child.

Sandy Clayton Visalia, California

Chicken Asparagus Soup Recipe

Chicken Asparagus Soup

2 lb. thin fresh asparagus

2 large potatoes, peeled, and diced

1 large onion

2 celery ribs, chopped

1 medium carrot, chopped

2 tsp. dried parsley flakes

1 garlic clove, minced

2 Tbsp. canola oil

2 cans (14 ½ oz. each) chicken broth

1 tsp. salt

½ tsp. pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

Shaved Parmesan cheese, optional

Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduced heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.

In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.

In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. 10 servings

(Recipe for Chicken Asparagus Soup came from tasteofhome.com)

Filed Under: Savory Tagged With: carrot, celery ribs, chicken broth, cubed cooked chicken, diced potatoes, half-and-half, peeled, thin fresh asparagus

Roasted Butternut Squash & Rice Salad

Upside-Down Crab Quiche

Cheese and Pepper Soup

Cranberry Upside-Down Muffins

Mashed Potatoes with Garlic-Olive Oil

Cranberry Apple Stuffed Pork Loin

Pumpkin Cheesecake Pie

Chicken Asparagus Soup

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