February 2015 Archives - Annette's Sweet Treats

Lime and Chicken Soup

February 28, 2015 Leave a Comment

Lime and Chicken 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…

Lime and Chicken Soup Recipe

Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper

Salt

Juice 2 of the limes and cut the remaining lime into thin slices. Mince the jalapeno and the cilantro. Chop the tomato and the red onion. Cube the cheese. Cut the tortillas into strips.

Place the chicken in a large saucepan. Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken). Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper. Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste. Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes. Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs. 6 serving

(Recipe for Lime and Chicken Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chicken breast, cilantro, corn tortillas, jalapeno chili, Kitchen Basic, limes, mild yellow cheese, red onion

White Bean and Ham Soup

February 27, 2015 Leave a Comment

White Bean and Ham Soup

White Bean and Ham Soup Recipe

White Bean and Ham Soup

¼ Lb. (4 oz.) ham

1 large carrot

1 onion

1 medium fennel bulb

6 garlic cloves

1 (14 oz.) can peeled tomatoes

2 Tbsp. chopped sage

2 Tbsp. olive oil

2 (16 oz.) cans cooked cannellini beans, drained and rinsed

4 cups Kitchen Basic chicken broth

Pepper

Salt

Sage leaves

Slice the ham into thin strips, or dice it. Dice the carrot and onion. Chop the fennel and mince the garlic. Chop the canned tomato and the sage.

In a soup pot, heat the oil. Add the carrot, onion, fennel and garlic; sautéing on medium heat for 5 minutes.

Stir in the beans, ham, chicken broth, tomato, sage and pepper. Bring to a boil, reduce to a simmer; and cook for 20 minutes. Salt to taste and garnish with the extra sage leaves, if desired. 6 servings

(Recipe for White Bean and Ham Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: can of peeled tomatoes, carrot, chopped sage, cooked cannellini beans, fennel bulb, fully cooked ham, garlic, Kitchen Basic chicken broth

Chili-Beer Glazed Steaks

February 27, 2015 Leave a Comment

Chili-Beer Glazed Steaks

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

www.tasteofhome.com

Bold ingredients give these tender grilled steaks a taste you won’t soon forget. We loved the slightly sweet and pleasantly smoky glaze. Get ready to make mouths water!

Geordyth Sullivan Miami, Florida

Chili-Beer Glazed Steaks Recipe

Chili-Beer Glazed Steaks

2/3 cup chili sauce

2/3 cup spicy steak sauce

½ cup chopped shallots

½ cup beer or non-alcoholic beer

4 boneless beef top loin steak (2 oz. each)

½ tsp. salt

½ tsp. pepper

In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12 – 15 minutes or until slightly thickened. Set aside ½ cup for serving and keep warm. Sprinkle steaks with salt and pepper.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, covered, over medium heat or boil 4 inch from the heat 4 – 6 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 occasionally with sauce mixture. Serve with reserved sauce. 4 servings

(Recipe for Chili-Beer Glazed Steaks was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: beef top loin steaks, beer, chili sauce, chopped shallots, spicy steak sauce

Rootin’-Tootin’ Cincinnati Chili

February 26, 2015 Leave a Comment

Rootin’-Tootin’ Cincinnati Chili

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

www.tasteofhome.com

Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite topping.

Holly Gomez Seabrook, New Hampshire

Rootin’-Tootin’ Cincinnati Chili Recipe

Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings: crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese

In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onion and chesses if desired. 4 servings

(Recipe for Rootin’-Tootin’ Cincinnati Chili was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: beef bouillon, chili powder, chipotle pepper in adobo, chopped green pepper, chopped onion, fire-roasted diced tomatoes, ground beef, root beer

Cheddar Cheese and Ale Soup

February 24, 2015 Leave a Comment

Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup Recipe

Cheddar Cheese and Ale Soup

4 strips bacon

2 Tbsp. butter

½ of a small yellow onion, diced

¼ cup white flour

4 cups Kitchen Basic chicken broth

1 bottle ale

6 oz. cheddar cheese

White pepper

In a saucepan, fry the bacon. Remove with a slotted spoon and allow to drain on paper towels. Discard half of the oil.

Add the butter and the onion to the pan, sautéing over medium heat for 5 minutes. Sprinkle in the flour and, stirring constantly, cook for 3 more minutes.

Add the broth, ale, cheese and pepper, reheating gently but thoroughly. Ladle into bowls and garnish with the crumbled bacon.

(Recipe for Cheddar Cheese and Ale Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: bacon, bottle of ale, Cheddar Cheese, Kitchen Basic chicken broth, small yellow onion

Apple Cinnamon Bread

February 22, 2015 Leave a Comment

Apple Cinnamon Bread

This recipe, Apple Cinnamon Bread, was posted on facebook by my cousin, Julie Lincks.

Apple Cinnamon Bread Recipe

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 tsp. cinnamon

2/3 cup sugar

½ cup butter, softened

2 eggs

1 ½ tsp. vanilla

1 ½ cups flour

1 ¾ tsp. baking powder

½ cup milk

1 apple, peeled and chopped

Preheat oven to 350 F. Grease and flour 9×5 inch loaf pan. Mix brown sugar and cinnamon in a bowl; set aside. Beat sugar and butter in bowl with electric mixer until smooth and creamy. Beat in eggs and vanilla.

Combine flour and baking powder in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half of the batter into loaf pan; add ½ of apples and brown sugar mixture. Lightly pat apples into batter.

Pour remaining batter over apples layer; top with apples and add the rest of sugar and cinnamon; then swirl brown sugar mixture through apples using a spoon.

Bake 30 – 40 minutes until toothpick comes out clean.

(Recipe for the Apple Cinnamon Bread, is from Julie Lincks, 2014)

Filed Under: Bread Recipes Tagged With: apple, brown sugar, butter, cinnamon, flour, milk

Rich Tomato Bisque

February 19, 2015 Leave a Comment

Rich Tomato Bisque

Rich Tomato Bisque Recipe

Rich Tomato Bisque

4 Tbsp. butter

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can whole tomato, liquid retained

1 (46 oz.) can tomato juice

2 bay leaves

1 (8 oz.) package cream cheese

2 cups half-and-half

Salt and pepper to taste

Melt the butter in a soup pot. Add the onions and garlic and sauté over medium heat until onions are soft. Add the tomatoes and their liquid, the tomato juice and bay leaves; simmer for 20 minutes, stirring constantly, chopping the tomatoes with the side of a spoon.

Remove from heat and let cool slightly. Discard the bay leaves. Puree the solids with some of the liquid in a blender or food processor, along with the cream cheese. Return to the soup pot. Add the half-and-half and salt and pepper to taste. May be served hot or cold. Garnish with your favorite croutons.

8 servings

(Recipe for Rich Tomato Bisque, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: No-Bake Recipes, Savory Tagged With: chopped onions, cream cheese, half-and-half, tomato juice, whole tomatoes

French Cheddar Soup

February 17, 2015 Leave a Comment

French Cheddar Soup

French Cheddar Soup Recipe

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

Finely chop the onion, green pepper, celery and carrots. Grate the cheese.

Heat the butter in a soup pot. Sauté the vegetables on medium for 10 minutes, stirring frequently. Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture. Pour in the sherry and chicken broth. Bring the mixture to a boil, stirring constantly. Add the cheese and stir until it melts. Drizzle in the milk, stirring all the time. Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley. Salt and pepper the soup to taste. Ladle the soup into bowls, garnish with the parsley and serve. 6 servings

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chopped onion, green bell pepper, Kitchen Basic chicken broth, milk, sherry, shredded cheddar cheese

Sugar-Free Chocolate Cream Puffs

February 15, 2015 Leave a Comment

Sugar-Free Chocolate Cream Puffs

This recipe, Sugar-Free Chocolate Cream Puffs is from Diabetic Connect. Desserts and sweets can be a challenge when living with diabetes. Why don’t you try these puffs?

Sugar-Free Chocolate Cream Puffs Recipe

Sugar-Free Chocolate Cream Puffs

Cream Puff Ingredients:

1 cup water

½ cup margarine or butter

1 cup flour

4 large eggs

Filling Ingredients:

1 cup heavy or whipping cream

1 Tbsp. unsweetened cocoa

1 package (4 servings) chocolate flavor sugar-free instant pudding and pie filling

1 ¼ cup 2% milk

Preheat oven to 400 F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils. Remove saucepan from heat. Add flour all at once. With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball. Add eggs, ONE AT A TIME, beating well with wooden spoon after each addition until batter is a smooth and satiny. Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs remain in oven 15 minutes. Cool on wire rack.

While cooling, prepare filling. In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside. In a large bowl, prepare pudding as directed on package, using only 1 ¼ cups of milk. Using a rubber spatula, gently fold whipped cream into chocolate pudding.

To assemble, carefully slice cream puffs in half. Remove loose, uncooked batter. Fill puffs with whipped cream, replace tops. Refrigerate until served.

(Recipe for Sugar-Free Chocolate Cream Puffs came from Diabetic Connect, 2015)

Filed Under: Savory Tagged With: chocolate sugar-free instant pudding, flour, large eggs, margarine, unsweetened cocoa, whipping cream

Chocolate Raspberry Pie

February 14, 2015 Leave a Comment

Chocolate Raspberry Pie

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

www.tasteofhome.com

After tasting this pie at my sister-in-law’s house, I had to have the recipe. I love chocolate and raspberry layers separated by a dreamy cream layer. It’s a joy to serve this standout treat!

Ruth Bartel Morris, Manitoba

Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie

Pastry for single-crust pie (9 inches)

3 Tbsp. sugar

1 Tbsp. cornstarch

2 cups fresh or frozen unsweetened raspberries, thawedsingle

Filling:

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

½ tsp. vanilla

½ cup heavy whipping cream, whipped

Topping:

2 oz. semi-sweet chocolate

3 Tbsp. butter

Line unpricked pie shell with double thickness of heavy-duty foil. Bake at 450 F. foe 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.

In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.

Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

6-8 servings

(Recipe for Chocolate Raspberry Pie was in www.tasteofhome.com, 2015)

Filed Under: Pie Recipes Tagged With: cornstarch, cream cheese, frozen unsweetened raspberries, heavy whipping cream, semi-sweet chocolate

Lime and Chicken Soup

White Bean and Ham Soup

Chili-Beer Glazed Steaks

Rootin’-Tootin’ Cincinnati Chili

Cheddar Cheese and Ale Soup

Apple Cinnamon Bread

Rich Tomato Bisque

French Cheddar Soup

Sugar-Free Chocolate Cream Puffs

Chocolate Raspberry Pie

Find a Recipe

Share My Recipes!

Recent Recipes

Recent Comments

February 2015
M	T	W	T	F	S	S
« Jan				Mar »
						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