January 2015 Archives - Annette's Sweet Treats

Honey-Beer Braised Ribs

January 27, 2015 Leave a Comment

Honey-Beer Braised Ribs

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

www.tasteofhome.com

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal.

Terry Serena McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe

Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce

Combine the sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with the remaining barbecue sauce. 6 servings

(Recipe for Honey-Beer Braised Ribs was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: barbecue sauce, brown sugar, cider vinegar, dark beer, honey, pork baby back ribs

Cheesy Meatballs

January 26, 2015 Leave a Comment

Cheesy Meatballs

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

www.tasteofhome.com

Can meatballs be lucky? My guys think so, and they want them for game time. This beef, sausage and cheese recipe has a bin fan following.

Jill Hill Dixon, Illinois

Cheesy Meatballs Recipe

Cheesy Meatballs

1 egg

½ cup 2% milk

2 Tbsp. dried minced onions

4 Tbsp. chili powder, divided

1 tsp. salt

1 tsp. pepper

1 ½ cup crushed Ritz crushed (about 1 sleeve)

2 lbs. ground beef

1 lb. bulk pork sausage

2 cups shredded process cheese (Velveeta)

1 can (26 oz.) condensed tomato soup, undiluted

2 ½ cups water

1 cup packed brown sugar

Preheat oven to 400 F. In a large bowl, whisk egg, milk, minced onion, 2 tablespoon chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly.

Shape mixture into 1 inch balls. Place meatballs on greased racks in a 15 x 10 x 1 inch baking pans. Bake 15-18 minutes or until browned.

Meanwhile, in a 5 or 6 quart slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook covered, on low 4-5 hours or until meatballs are cooked through. 9 dozen

(Recipe for Cheesy Meatballs was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: bulk pork sausage, chili powder, condensed tomato soup, dried minced onion, egg, ground beef, Ritz crackers, shredded process cheese

Apple Dumplings

January 25, 2015 Leave a Comment

Apple Dumplings

This recipe, Apple Dumplings, came to me in a mailing from Family Circle. I hope you enjoy it.

Apple Dumplings Recipe

Apple Dumplings

2 cups sugar

2 cups water

¼ cup butter or margarine

¼ tsp. cinnamon

¼ tsp. nutmeg

2 cups flour

2 tsp. baking powder

½ tsp. salt

¾ cup shortening

2/3 cup milk

¼ cup sugar

½ tsp. cinnamon

3 cups shredded, peeled cooking apples (3 to 4 medium); Golden Delicious, Rome, Granny Smith,

Johathan or Newtown Pippin

Sauce: In large saucepan, combine 2 cups sugar, water, butter, ¼ teaspoon cinnamon and nutmeg. Bring to boil. Boil 5 minutes; set aside (should have about 2 cups sauce).

Dough: In large mixing bowl, combine flour, baking powder and salt. Using pastry blender, cut in shortening until pea-size. Make a well in the center. Add milk all at once. Stir just until moistened. Knead dough on lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12×10 inch rectangle.

Filling: Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from long side. Pinch seam to seal. Cut into twelve 1 inch thick pieces. Place in a 13×9 inch baking pan. Pour sauce over dumplings. Bake in 350 F. oven about 50 minutes or until golden. Cool in pan 30 minutes before serving. 12 servings

(Recipe for Apple Dumplings was in www.tasteofhome.com, 2015)

Filed Under: Bread Recipes, Savory Tagged With: cinnamon, cooking apples, flour, nutmeg, shortening

Quiche Pastry Cups

January 24, 2015 Leave a Comment

Quiche Pastry Cups

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

www.tasteofhome.com

My grandmother used to make “egg cup surprises” for family brunches on special occasions. The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

Denalee Standart Ranch Mureta, California

Quiche Pastry Cups Recipe

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

Preheat oven to 400 F. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12 inch square; cut each into nine squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. 1 ½ dozen

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bacon, fresh spinach, fresh thyme, frozen puff pastry, Gruyere cheese, half-and-half, nutmeg, sweet red pepper

Enchilada Casserole

January 20, 2015 Leave a Comment

Enchilada Casserole

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle. I hope you enjoy it.

Enchilada Casserole Recipe

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

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

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese. Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F. Cover dish with foil. Bake 35 to 40 minutes or until bubbly. Sprinkle with reserved ½ cup cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Top with tomato and onion. 6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: chopped onion, corn tortillas, cumin, diced green chili peppers, enchiliada sauce, lean ground beef, light sour cream, pinto beans, shredded cheese

Wild Rice Soup

January 18, 2015 Leave a Comment

Wild Rice Soup

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

www.tasteofhome.com

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup, which I first had at my sister’s house, brings my compliments no matter where I serve it.

Elienore Myhre Balaton, Minnesota

Wild Rice Soup Recipe

Wild Rice Soup

1/3 cup uncooked wild rice

1 Tbsp. canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

½ cup butter

½ cup flour

3 cups chicken broth

2 cups half-and-half cream

1//2 tsp dried rosemary, crushed

1 tsp. salt

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice in tender. 8 serving

(Recipe for Wild Rice Soup was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: celery rib, chicken broth, dried rosemary, half-and-half cream, medium carrot, medium onion, wild rice

Overnight Brunch Casserole

January 16, 2015 Leave a Comment

Overnight Brunch Casserole

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

www.tasteofhome.com

I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. * This recipe is DIABETIC FRIENDLY! *

Candace Hesch Mosinee, Wisconsin

Overnight Brunch Casserole Recipe

Overnight Brunch Casserole

3 Tbsp. butter, divided

2 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

2 cups fat-free milk

5 slices reduced-fat process American cheese product, chopped

1 ½ cups sliced fresh mushrooms

2 green onions, finely chopped

1 cup cubed fully cooked ham

2 cups egg substitute

4 eggs

Topping: 3 slices whole wheat bread, cubed

4 tsp. butter, melted

1/8 tsp. paprika

In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat.

In a large nonstick skillet, sauté mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce.

Transfer to a 13×9 inch baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350 F. Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

12 servings

(Recipe for Overnight Brunch Casserole was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: chopped green onions, egg substitute, fat-free milk, fully cooked ham, paprika, reduced-fat process American cheese, sliced fresh mushrooms, whole wheat bread

Cream of Mushroom Soup

January 11, 2015 Leave a Comment

Cream of Mushroom Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes. There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg. I’ve picked out for you to try…

Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

½ lb. fresh mushrooms, any kind

1 medium size yellow onion

3 Tbsp. oil

3 Tbsp. flour

2 cups Kitchen Basics Beef or Chicken Stock

2 cups total of milk, cream, plain yogurt, and/or sour cream

Slice the mushrooms, including the stems, and dice the onion.

In a soup pot, heat the oil. Sauté the onion on medium heat for 3 minutes. Add the mushrooms and cook for 3 more minutes, stirring constantly. Remove from the heat and allow the mixture to cool slightly.

Shake the flour over the mushroom mixture and whisk to blend. Stir in the broth and whisk in the dairy product(s). Heat thoroughly on a low to medium temperature.

(Recipe for Cream of Mushroom Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: fresh mushrooms, Kitchen Basic, yellow onion

Creamy Chicken Enchiladas

January 10, 2015 Leave a Comment

Creamy Chicken Enchiladas

This recipe, Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section “Redplum”, 1/4/15.

Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas

1 ½ cups shredded cheese

¼ cup chopped cilantro

12 (6 inch) flour tortillas

1 ½ cups salsa

2 ½ cups chopped cooked chicken

1 can (10 ¾ oz.) Cream of Chicken Soup

1 cup sour cream, divided

Preheat oven to 350 F. Line a large baking pan with Reynolds Wrap 18 inch wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon ¼ cup down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted . Top with the rest of cilantro and sour cream.

(Recipe for the Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section, 1/4/15)

Filed Under: Savory Tagged With: chopped cilantro, chopped cooked chicken, cream of chicken soup, flour tortillas, shredded cheese, sour cream

Honey-Beer Braised Ribs

Cheesy Meatballs

Apple Dumplings

Quiche Pastry Cups

Enchilada Casserole

Wild Rice Soup

Overnight Brunch Casserole

Cream of Mushroom Soup

Creamy Chicken Enchiladas

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