May 2014 Archives - Annette's Sweet Treats

Mushroom Broccoli Quiche

May 31, 2014 Leave a Comment

Mushroom Broccoli Quiche

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

www.tasteofhome.com

I take this dish to many of my family’s picnics because it’s always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course—and, of course, it’s a tasty addition to brunch.

Edie DeSpain Logan, Utah

Mushroom Broccoli Quiche Recipe

Mushroom Broccoli Quiche

Pastry for single-crust pie (9 inches)

3 eggs

2 cups of 2% milk

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped fresh broccoli

½ cup sliced fresh mushrooms

2 green onions, chopped

1 cup (4 oz.) shredded Swiss cheese

Preheat oven to 425 F. On a floured surface, roll pastry dough to fit a 9 inch pie plate. Trim and flute.

Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake 15-20 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes or until golden brown. Cool. Reduce oven setting to 350 F.

In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted near the center comes out clean. 8 servings

(Recipe for Mushroom Broccoli Quiche was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: cayenne pepper, chopped green onion, fresh broccoli, fresh mushrooms, shredded Swiss cheese, Worcestershire sauce

Portobella Pocket Fajitas

May 30, 2014 Leave a Comment

Portabella Pocket Fajitas

This might be the meatiest vegetarian sandwich you will ever try. Perfect for any gathering. You can prepare them just before guests arrive and keep them warm in the oven until serving time.

Portobella Pocket Fajitas Recipe

Portobella Pocket Fajitas

4 Tbsp. FAJITA SEASONING

1/4 tsp. CHIPOTLE PEPPER

4 Tbsp. water

2 Tbsp. canola oil

6 Tbsp. lime juice (2-4 limes, depending on size)

2 packages (6 oz. each) sliced portobella mushrooms

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 small zucchini, cut into ¼ inch slices

1 cup Monterey Jack cheese, shredded

1 package large pocket pita breads (usually 5-6 to a package)

(HIGHLIGHTED – are found in PENZEYS SPICES)

In a large bowl, mix the FAJITA SEASONING and CHIPOTLE PEPPER with water and let stand about 5 minutes.

Add the canola oil and lime juice; whisk until blended. Add the mushrooms, bell peppers, onion and zucchini and toss to coat. Marinate for at least 20 minutes or as long as overnight. If you marinate overnight, put it in the refrigerator.

Heat a large frying pan over medium-high heat. Unless your pan is really large, you will probably need to cook the filling in two batches. Pour the marinated mixture into the hot frying pan and cook until the desired tenderness (about 10-15 minutes), stirring frequently. Stir in the cheese at the end; it will melt quickly. This is just enough to hold everything together to make it easy to stuff the pocket breads. Slice the pocket breads in half and gently open them up. Spoon the fajita mixture into the pockets and serve warm. 4-6 serving

(Recipe for Portobella Pocket Fajitas was in Penzeys Spices catalog)

Filed Under: Savory Tagged With: chipotle pepper, Fajierta seasoning, large pita pockets, lime juice, red bell pepper, shredded Monterey Jack cheese, sliced portobella mushrooms, yellow bell pepper

Hot ‘n’ Spicy Flank Steak

May 29, 2014 Leave a Comment

Hot ‘n’ Spicy Flank Steak

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

www.tasteofhome.com

With its flavorful marinade, this flank steak makes a succulent meal. I received this recipe from a friend, and it’s a family favorite ever been since.

Julee Wallberg Salt Lake City, Utah

Hot ‘n’ Spicy Flank Steak Recipe

Hot ‘n’ Spicy Flank Steak

3 Tbsp. brown sugar

3 Tbsp. red wine vinegar

3 Tbsp. sherry of reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. canola oil

1 ½ tsp. crushed red pepper flakes

1 ½ tsp. paprika

1 ½ tsp. chili powder

1 ½ tsp. Worcestershire sauce

¾ tsp. seasoned salt

¾ tsp. garlic powder

¾ tsp. dried parsley flakes

1 beef flank steak (1 ½ Lb.)

In a large bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 1-3 hours, turn the steak over every hour. Cover and refrigerate remaining marinade for basting.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium 160 F.; well-done, 170 F.), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain. 6 serving

(Recipe for Hot ‘n’ Spicy Flank Steak was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: beef flank steak, chili powder, crushed red pepper flakes, reduced-sodium soy sauce, sherry, Worcestershire sauce

Old-Fashioned Strawberry Pie

May 28, 2014 Leave a Comment

Old-Fashioned Strawberry Pie

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

www.tasteofhome.com

I’ve been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It’s wonderful and light for warm weather or after a large meal. A must when fresh berries are in season!!

Erica Cooper Elk River, Minnesota

Old-Fashioned Strawberry Pie Recipe

Old-Fashioned Strawberry Pie

1 sheet refrigerated pie pasty

1 package (3 oz.) cook-and-serve vanilla pudding mix

1 ½ cups water

1 tsp. lemon juice

1 package (.3 oz.) sugar-free strawberry gelatin

½ cup boiling water

4 cups sliced fresh strawberries

3 oz. reduced-fat cream cheese

2 cups reduced-fat whipping topping, divided

1 tsp. vanilla

8 fresh strawberries

On a lightly floured surface, unroll pastry. Transfer to a 9 inch pie plate. Trim pastry to ½ inch beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 F. for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on wire rack.

In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture come to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside.

In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust.

For topping, in another bowl, beat cream cheese, ½ cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour. 8 servings

(Recipe for Old-Fashioned Strawberry Pie was on www.tasteofhome.com, 2014)

Filed Under: Pie Recipes Tagged With: cook-and-serve vanilla pudding mix, reduced fat cream cheese, reduced-fat whipped topping, refrigerated pie pastry, sliced fresh strawberries, sugar-free strawberry gelatin

Swedish Meatballs

May 22, 2014 Leave a Comment

Swedish Meatballs

This recipe, Swedish Meatballs is from Diabetic Connect. These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over brown rice pilaf spiked with almonds and currents or whole-wheat egg noodles.

Swedish Meatballs Recipe

Swedish Meatballs

½ cup finely chopped onion

¼ cup whole-wheat breadcrumbs

¾ tsp. salt, divided

½ tsp. freshly ground pepper

¼ tsp. freshly grated nutmeg

¼ tsp. ground cardamom

8 oz. ground turkey breast

8 oz. ground pork

1 Tbsp. extra-virgin oil

1 lb. button mushrooms, sliced

1 ¼ oz. can reduced-sodium chicken broth

¼ cup flour

½ cup reduced-fat sour cream

¼ cup finely chopped flat-leaf parsley

1 Tbsp. seedless raspberry jam

Combine onion, bread crumbs, ¼ tsp. salt, pepper, nutmeg and cardamom in a large bowl. Add turkey and pork; gently mix to combine (DO NOT OVERMIX). Using a scant 2 tablespoons for each, make about 20 meatballs.

Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too HOT, until almost cooked through, 10 to 12 minutes. Transfer to a plate.

Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.

Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined. 5 servings (4 meatball 2/3 cup sauce)

* Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.

(Recipe for Swedish Meatballs came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: button mushrooms, chopped onion, freshly cardamom, freshly grated nutmeg, ground pork, ground turkey breast, reduced fat sour cream, reduced-sodium chicken broth, seedless raspberry jam, whole-wheat breadcrumbs

Easy Curried Shrimp

May 21, 2014 Leave a Comment

Easy Curried Shrimp

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

www.tasteofhome.com

I like to serve this dish with grapes or green veggies for added color. It’s also nice with dried coconut or pineapple instead of apricots.

Donna Stone Clearwater, Florida

Easy Curried Shrimp Recipe

Easy Curried Shrimp

1 Tbsp. butter

2 tsp. curry powder

¾ tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. ground coriander

¼ tsp. ground cinnamon

1 cup light coconut milk

1 lb. uncooked large shrimp, peeled and deveined

1/3 cup chopped dried apricots

2 cups hot cooked brown rice

In a large skillet, melt butter. Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned. Stir in coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.

Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in apricots; heat through. Serve with rice. 4 serving

(Recipe for Easy Curried Shrimp was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: brown rice, curry powder, dried apricot, ground coriander, ground cumin, large shrimp

Coconut-Macadamia Biscotti

May 20, 2014 Leave a Comment

Coconut-Macadamia Biscotti

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

www.tasteofhome.com

I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

Shannon Koene Blacksburg, Virginia

Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening

Preheat oven to 350 F. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts.

Divide dough in half. On parchment lined baking sheets, shape each half into an 8×3 inch rectangle. Bake about 25 minutes or until set.

Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into ½ inch slices. Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in airtight container. 2 ½ dozen

(Recipe for Coconut-Macadamia Biscotti was on www.tasteofhome.com, 2014)

Filed Under: Cookie Recipes Tagged With: canola oil, chopped macadamia nuts, coconut extract, flaked coconut, semi-sweet chocolate chips

Favorite Mexican Lasagna

May 19, 2014 Leave a Comment

Favorite Mexican Lasagna

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

www.tasteofhome.com

Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

Tina Newhauser Peterborough, New Hampshire

Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layer. Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olive, guacamole, tomatoes and sour cream if desired. 12 serving

(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: black beans, chopped green chilles, chopped onion, crushed tortilla chips, enchiliada sauce, ground beef, salsa, shredded Mexican cheese blend, sour cream

Meatball Skillet Meal

May 16, 2014 Leave a Comment

Meatball Skillet Meal

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

www.tasteofhome.com

With colorful vegetables and nicely seasoned meatballs, this tasty meal-in-one offers a lot of flavors for a little cash.

Donna Smith Victor, New York

Meatball Skillet Meal Recipe

Meatball Skillet Meal

½ cup finely chopped fresh mushrooms

1/3 cup quick-cooking oats

2 Tbsp. finely chopped green pepper

2 Tbsp. finely chopped onion

2 Tbsp. dried parsley flakes

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

1 lb. ground turkey

4 medium carrots, sliced

1 small zucchini, sliced

1 can (14.5 oz.) diced tomatoes, undrained

4 cups hot cooked rice

In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into 1 ¼ inch balls.

In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.

6 servings

(Recipe for Meatballs Skillet Meal was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: diced tomatoes, dried oregano, fresh mushrooms, green bell pepper, ground turkey, quick cooking oats, small zucchini

Mushroom Broccoli Quiche

Portobella Pocket Fajitas

Hot ‘n’ Spicy Flank Steak

Old-Fashioned Strawberry Pie

Easy Curried Shrimp

Favorite Mexican Lasagna

Meatball Skillet Meal

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