April 2014 Archives - Annette's Sweet Treats

Spicy Turkey Meatballs

April 30, 2014 Leave a Comment

Spicy Turkey Meatballs

This recipe, Spicy Turkey Meatballs is from Diabetic Connect. Either as a main dish or as a side, these meatballs are sure to be a hit!

Spicy Turkey Meatballs Recipe

Spicy Turkey Meatballs

Meatballs: 1 lb. lean ground turkey

¼ cup almond meal

¼ cup finely chopped onions

½ tsp. garlic powder

½ tsp. white pepper

1 egg

Sauce: ½ cup water

3 Tbsp. distilled white vinegar

2 Tbsp. low sodium soy sauce

1 tsp. sesame oil

3 Tbsp. stevia in the raw

3 Tbsp. chopped scallions, plus more for garnish

5-6 dried chilies, chopped (most of the seeds removed, adjust according to heat desire)

2 tsp. freshly grated ginger

1 tsp. fresh orange zest

1 clove garlic, minced

Mix the ground turkey, almond meal, onion, garlic powder and white pepper. Add the egg and mix completely. Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil. Broil meatballs for 7-10 minutes or until well browned. Remove from oven and set aside.

Whisk the water, vinegar, soy sauce, sesame oil and stevia in a medium sauce pan. Heat over medium heat until it begins to thicken.

Add the meatballs and cover, letting the meatballs finish cooking through; about 8-10 minutes.

Sprinkle with additional scallions; then serve.

(Recipe for Spicy Turkey Meatballs came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: almond meal, distilled white vinegar, dried chilies, finely chopped onion, fresh orange zest, freshly grated ginger, lean ground turkey, low sodium soy sauce, sesame oil, stevia in the raw, white pepper

Raspberry-Lemon Muffins

April 28, 2014 Leave a Comment

Raspberry-Lemon Muffins

These Raspberry-Lemon Muffins would be a good addition to your Sunday brunch. I’m sure your family and friends would LOVE them.

Raspberry-Lemon Muffins Recipe

Raspberry-Lemon Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (DO NOT THAW)

Topping: ½ cup sugar

½ tsp. cinnamon

1/3 flour

¼ cup cold butter

Heat oven to 400 F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup. In large bowl, combine flour, sugar, baking powder and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into the paper-lined muffin cups

Topping: In small bowl mix all ingredients until crumbly. Sprinkle over batter.

Bake on 400 F. for 18 – 23.

(Recipe for Raspberry-Lemon Muffins was a recipe I put together, 2014)

Filed Under: Cupcake Recipes Tagged With: baking powder, cinnamon, cold butter, half-and-half, lemon extract, oil, sugar

Mississippi Mud Cake

April 24, 2014 Leave a Comment

Mississippi Mud Cake

This recipe, Mississippi Mud Cake is from Southern Living. I had gotten something in the mail for this magazine, and this “FREE RECIPE” came in the envelope. Hope you enjoy it!

Mississippi Mud Cake Recipe

Mississippi Mud Cake

1 cup chopped pecans

1 cup butter

1 (4 oz.) semi-sweet chocolate baking bar, chopped

2 cups sugar

1 ½ cups flour

½ cup unsweetened cocoa

4 large eggs

1 tsp. vanilla

¾ tsp. salt

1 (10.5 oz.) bag miniature marshmallows

Place pecans in a single layer on a baking sheet. Bake at 350 F. for 8-10 minutes or until toasted.

Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

Bake at 350 for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle with toasted pecans.

Chocolate Frosting: ½ cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 oz.) package powdered sugar

1 tsp. vanilla

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.

Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

(Recipe for Mississippi Mud Cake came from Southern Living Magazine, 2014)

Filed Under: Cake Recipes Tagged With: chopped pecans, miniature marshmallows, semi-sweet chocolate baking bar, unsweetened cocoa

Tiramisu Coffee

April 23, 2014 Leave a Comment

Tiramisu Coffee

This recipe, Tiramisu Coffee is from The Cooking Club Magazine.

Tiramisu Coffee Recipe

Tiramisu Coffee

4 oz. semi-sweet chocolate chips (2/3 cup)

16 oz. freshly brewed espresso or very strong coffee, divided

8 oz. heavy whipping cream

½ cup powdered sugar

1 tsp. almond extract

4 to 5 oz. Kahlua or other coffee liqueur

1 Tbsp. grated chocolate

Melt chocolate chips with 4 oz. (1/2 cup) of the coffee in small heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove from heat; let stand until chocolate is melted and smooth.

Meanwhile, combine cream, sugar and almond extract in medium bowl; beat at medium-high speed until soft peaks form.

Divide chocolate mixture into 4 small coffee cups; stir in remaining coffee. Add Kahlua and top whipped cream. Garnish with grated chocolate.

(Recipe for Tiramisu Coffee came from Cooking Club Magazine, 2014)

Filed Under: No-Bake Recipes Tagged With: freshly brewed espresso, heavy whipping cream, Kahlua, semi-sweet chocolate chips

Shrimp on the Barbi (gotta use an Australian accent)

April 22, 2014 Leave a Comment

Shrimp on the Barbi (gotta use an Australian accent)

This recipe, Shrimp on the Barbi (gotta use an Australian accent) is from Diabetic Connect. ONCE you peel and devein the shrimp, leaving the tail intact. Serve with brown rice and a salad or veggies and fresh fruit salad.

Shrimp on the Barbi (gotta use an Australian accent) Recipe

Shrimp on the Barbi

36 Raw Large Shrimp with tails (peeled and deveined)

Marinade: ½ cup Teriyaki sauce (low in sodium)

¼ tsp. ground ginger

¼ tsp. nutmeg

¼ cup fresh parsley

3 Tbsp. Agave Nectar

Basting Sauce: ¼ cup Teriyaki sauce

Fresh juice from one (1) lemon

4 tsp. Agave Nectar

1 Tbsp. canola oil

Peel your shrimp, leaving the tails intact. Place them in a shallow dish with the marinade and refrigerate for at least 4 hours. Stirring once.

In a small bowl, mix all your basting ingredients and whisk, set aside.

Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill. It will only take a few minutes to cook, but you need a good even fire.

Place each skewer on a HOT grill. Baste and close your grill. Cook for 2 minutes. Turn your skewers and baste again. Close your lid and cook for an additional 2 minutes.

Your shrimp should be DEEP PINK WITH GOLDEN EDGES AND CHARRED TAILS. Don’t over cook them….they will get tough.

DO NOT BASTE WITH YOUR MARINADE. DISCARD MARINADE.

(Recipe for Shrimp on the Barbi (gotta use as Australian accent) came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: agave nectar, canola oil, fresh lemon juice, ground nutmeg, Raw large shrimp, Teriyaki sauce

Ravioli with Snap Peas & Mushrooms

April 21, 2014 Leave a Comment

Ravioli with Snap Peas & Mushrooms

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

www.tasteofhome.com

Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb lettuce salad and white wine. This recipe is Diabetic Friendly!

Charlene Chambers Ormond Beach, Florida

Ravioli with Snap Peas & Mushrooms Recipe

Ravioli with Snap Peas & Mushrooms

1 package (20 oz.) refrigerated cheese ravioli

1 lb. fresh sugar snap peas, trimmed

1 Tbsp. butter

½ lb. sliced fresh mushrooms

3 shallots, finely chopped

2 garlic cloves, minced

2 cups fat-free evaporated milk

8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage

1 tsp. grated lemon peel

1 tsp. lemon-pepper seasoning

¼ tsp. white pepper

¼ cup shredded Parmesan cheese

¼ cup hazelnuts, coarsely chopped and toasted

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. 8 servings

(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: fat-free evaporated milk, fresh sage leaves, fresh sliced mushrooms, fresh sugar snap peas, hazelnuts, lemon-pepper seasoning, refrigerated cheese ravioli, shallots, white pepper

Pina Colada Molded Salad

April 16, 2014 Leave a Comment

Pina Colada Molded Salad

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

An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple and macadamia nuts. It’s a wonderful anytime treat. Now that I’m retired from teaching, I have more time for kitchen experiments.

Carol Gillespie Chambersburg, Pennsylvania

Pina Colada Molded Salad Recipe

Pina Colada Molded Salad

1 can (20 oz.) unsweetened crushed pineapple

2 envelopes unflavored gelatin

½ cup cold water

1 cup Coco Loped Cream of Coconut

1 cup (8 oz.) sour cream

¾ cup lemon-lime soda

¾ cup flaked coconut

½ cup chopped macadamia nuts

Pineapple chunks and freshly shredded coconut, optional

Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.

Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.

Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.

To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired. 8 servings

(Recipe for Pina Colada Molded Salad was on www.tasteofhome.com, 2014)

Filed Under: No-Bake Recipes Tagged With: chopped macadamia nuts, Coco Lopez Cream of Coconut, lemon-lime soda, sour cream, unflavored gelatin, unsweetened crushed pineapple

Smoky Grilled Chicken

April 15, 2014 Leave a Comment

Smoky Grilled Chicken

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

Instant coffee is the “secret” ingredient in this sweet and spicy sauce. Don’t be surprised when folks tell you this is the best chicken they ever had!

Kathy Whipple Twin Falls, Idaho

Smoky Grilled Chicken Recipe

Smoky Grilled Chicken

½ cup packed dark brown sugar

2 Tbsp. ground mustard

2 Tbsp. instant coffee granules

1 cup hot water

2 bottles (14 oz. each) ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. Liquid Smoke, optional

1 broiler/fryer chicken (3 ½ to 4 lbs.), quartered

In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce for another use.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat, for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. 4 servings

(Recipe for Smoky Grilled Chicken was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: broiler/fryer chicken, dark brown sugar, ground mustard, instant coffee granules, ketchup, Worcestershire sauce

Beginner’s Indian Curry

April 14, 2014 Leave a Comment

Beginner’s Indian Curry

This recipe, Beginner’s Indian Curry is from Diabetic Connect. This spicy and creamy curry is as tasty as it is easy.

Beginner’s Indian Curry Recipe

Beginner’s Indian Curry

½ tsp. mustard seeds, crushed

¼ tsp. cumin seeds, crushed

1 cup canned diced tomato, drained

1 Tbsp. vegetable oil

¼ tsp. ground turmeric

1/4 tsp. ground red chili

¼ tsp. salt

1 lb. (about 1 ¾ cups) cubed cooked chicken breast

¾ cup light coconut milk

Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl. Add to the seeds. Cook 1 minute, stirring constantly.

Stir in the turmeric, red chili and salt. Cook, stirring for another minute.

Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

Serve hot, spooned over warm basmati rice.

(Recipe for Beginner’s Indian Curry came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: can light coconut milk, canned diced tomato, cubed cooked chicken breast, cumin seeds, ground red chili, ground turmeric, mustard seeds

Spicy Turkey Meatballs

Raspberry-Lemon Muffins

Mississippi Mud Cake

Tiramisu Coffee

Shrimp on the Barbi (gotta use an Australian accent)

Ravioli with Snap Peas & Mushrooms

Pina Colada Molded Salad

Smoky Grilled Chicken

Beginner’s Indian Curry

Find a Recipe

Share My Recipes!

Recent Recipes

Recent Comments

April 2014
M	T	W	T	F	S	S
« Mar				May »
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30