February 2014 Archives - Annette's Sweet Treats

Hot Cocoa Soufflé

February 28, 2014 Leave a Comment

Hot Cocoa Souffle

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

www.tasteofhome.com

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé. It was so easy – and absolutely delicious.

Joan Hallford N. Richland Hills, Texas

Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes. Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.

Transfer to prepared dish. Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set. Serve immediately. 6 servings

(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: baking cocoa, butter, Eggs, fat-free milk, sugar

Shrimp Saffron Risotto

February 27, 2014 Leave a Comment

Shrimp Saffron Risotto

I got this recipe in Newsday, January 23, 2014. It’s for Shrimp Saffron Risotto; I’ve had mushroom, and a Vegetable Risotto, which were very good. So when I saw this Shrimp Saffron Risotto, I thought that it might be tasty…hope you like it.

Shrimp Saffron Risotto Recipe

Shrimp Saffron Risotto

5 to 6 cups reduced sodium, fat-free chicken broth

1 Tbsp. olive oil

2 shallots, chopped

½ link (about1 ½ oz. cured chorizo, very thinly sliced

1 ½ cups Arborio rice

½ cup dry white wine

½ tsp. saffron threads, lightly crushed

1 lb. peeled and deveined medium shrimp

1 cup thawed frozen peas

¼ tsp. freshly ground black pepper

½ cup chopped fresh basil

Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

Heat the oil in a large Dutch oven over medium heat. Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3-4 minutes. Add the rice and cook, stirring 1 minute until it is well coated. Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition. This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through. Remove from the heat and stir in the pepper and basil. Add salt to taste and serve immediately. 4 servings

(Recipe for Shrimp Saffron Risotto came from the Newsday, January 23, 2014)

Filed Under: Savory Tagged With: Arborio rice, frozen peas, reduced-sodium chicken broth, saffron threads, shallots, shrimp

Chocolate-Filled Crescents

February 26, 2014 Leave a Comment

Chocolate-Filled Crescents

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

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe. These are great for brunch, dessert or a mid-day coffee treat!

Carole Formholtz Deltona, Florida

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze: 1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges. Roll up each from the wide end. Place point side down 2 inch apart on ungreased baking sheets. Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents. 16 servings

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

Filed Under: Bread Recipes Tagged With: baking cocoa, butter, confectioners' sugar, finely chopped pecans, Pillsburry refrigerated crescent rolls

Cracklin’ Wings

February 25, 2014 Leave a Comment

Cracklin’ Wings

This recipe, Cracklin’ Wings is from Diabetic Connect. Dig in!

Cracklin’ Wings Recipe

Cracklin’ Wings

24 whole chicken wings

1 cup flour

1 tsp. garlic powder

½ tsp. celery seed

¼ tsp. ground chipotle pepper

½ tsp. salt

½ tsp. pepper

Optional: ½ cup butter

4 ½ oz. hot sauce (Frank’s)

1 Tbsp. white vinegar

1 lime, juiced

Wash chicken wings and pat dry. Separate drummies from paddles, and cut off wing tips.

In 2 cookie sheets with foil and spray with nonstick cooking spray. Put flour, pepper, garlic powder and salt in ziplock bag; shake to mix. Add wing pieces, a few at a time, and shake to coat. Put flour-coated wings on foil-covered cookie sheets. Bake in ore-heated 375 F. oven to 1 ½ hours, moving wings pieces around after 45 minutes so they won’t stick to the foil.

When wings are done, melt butter in medium saucepan. Add hot sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce; and serve.

(Recipe for Cracklin’ Wings came from Diabetic Connect, 2014

Filed Under: Savory Tagged With: celery seed, flour, Frank's hot sauce, ground chipotle pepper, lime, white vinegar

Avgolemeno (Greek Egg-Lemon Soup)

February 24, 2014 Leave a Comment

Avgolemeno (Greek Egg-Lemon Soup)

I’m not into many Greek dishes — but this soup is the BEST when you have it in a Greek Restaurant . So I’m hoping that this recipe from Newsday will not let me down!!

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high. Add onion and garlic and cook 3 minutes until somewhat softened. Add broth, bring to a boil and immediately reduce to simmer. Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together. Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes. Shred the chicken with a fork and stir it into the soup. Top each serving with parsley. 4 serving

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)

Filed Under: Savory Tagged With: boneless chicken breast, chopped onion, cornstarch, fresh lemon juice, garlic, lower-sodium chicken broth, orzo pasta

Teriyaki Pork Chops with Blueberry-Ginger Relish

February 21, 2014 Leave a Comment

Teriyaki Pork Chops with Blueberry-Ginger Relish

This recipe, Teriyaki Pork Chops with Blueberry-Ginger Relish is from Diabetic Connect. Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day.

Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

Teriyaki Pork Chops with Blueberry-Ginger Relish

** Total Time: 2 ½ hours (including 2 hours marinating time) **

4 bone-in center-cut pork chops, (about 1 ¾ lbs.), trimmed of fat

Marinade: 3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

Blueberry-Ginger Relish: 1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

1 tsp. minced fresh ginger

1/4 tsp. salt

Marinate the pork for up to 1 day.

To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving the relish.

(Recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: bone-in pork chop, dry sherry, fresh blueberries, fresh cilantro, lime juice, minced fresh ginger, reduced-sodium soy sauce, serrano chile

Sweet Barbecue Meatballs

February 19, 2014 Leave a Comment

Sweet Barbecue Meatballs

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

The sweet, thick barbecue sauce clings to large tasty meatballs. This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest.

Marion Tipton Phoenix, Arizona

Sweet Barbecue Meatballs Recipe

Sweet Barbecue Meatballs

1 cup quick-cooking oats

1 egg

1/3 cup evaporated milk

¾ tsp. chili powder

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

1 ½ lbs. ground pork

1 cup ketchup

¾ cup packed brown sugar

2 ½ tsp. liquid smoke, optional

½ tsp. lemon juice

In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2 inch balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375 F. for 20-25 minutes or until a thermometer reads 160 F. Drain on paper towels. Transfer to an ungreased 2 quart baking dish.

Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375 F. for 10-15 minutes longer or until heated through. 6 servings

(Recipe for Sweet Barbecue Meatballs was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: evaporated milk, ground pork, ketchup, Liquid Smoke, packed brown sugar, quick-cooking oatmeal

Falafel with Tzatziki Sauce

February 18, 2014 Leave a Comment

Falafel with Tzatziki Sauce

Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives. Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.

Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth. Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch). Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F. Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side. Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter. 10 serving (4 patties per serving)

Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth. Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated. 1 ¼ cups

(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)

Filed Under: Savory Tagged With: chopped cilantro, chopped onion, coriander, cucumber, dried chickpeas, mint leaves, pita bread, plain Greek yogurt, plum tomatoes, romaine lettuce, sour cream

Chickpea Potpies

February 16, 2014 Leave a Comment

Chickpea Potpies

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

My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat. Hungry teens and adults gobble them up!

Annette Woofenden Middleboro, MA

Chickpea Potpies Recipe

Chickpea Potpies

1 small onion, chopped

6 Tbsp. butter

2 garlic cloves, minced

6 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

3 cups vegetable broth

2 cups frozen mixed vegetables, thawed

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1 ¼ cups frozen cubed hash brown potatoes

¼ cup heavy whipping cream

¾ tsp. Italian seasoning

1 sheet refrigerated pie pastry

Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.

Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10 oz. ramekins.

Unroll pastry; divide into four portions. Roll out each portion to fit ramekins; place pastry over filling. Trim, seal and flute edges. Cut slits in pastry. Place ramekins on a baking sheet.

Bake at 400 F. for 25-30 minutes or until pastry is golden brown. 4 serving

(Recipe for Chickpea Potpies was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: chickpeas, frozen cubed hash brown potatoes, frozen mixed vegetables, heavy whipping cream, refrigerated pie pastry, vegetable broth

Hot Cocoa Soufflé

Shrimp Saffron Risotto

Chocolate-Filled Crescents

Cracklin’ Wings

Avgolemeno (Greek Egg-Lemon Soup)

Teriyaki Pork Chops with Blueberry-Ginger Relish

Sweet Barbecue Meatballs

Falafel with Tzatziki Sauce

Chickpea Potpies

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