Italian Garlic Parmesan Breadsticks

January 13, 2014 Leave a Comment
Italian Garlic Parmesan Breadsticks

Italian Garlic Parmesan Breadsticks

 

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

www.tasteofhome.com

 

I found this recipe in a farm newspaper many years ago.  It is one of my family’s favorite appetizers especially before Italian dishes.

         Loretta Fisher                                                                    Abbottstown, Pennsylvania

 

Italian Garlic Parmesan Breadsticks Recipe

 

Italian Garlic Parmesan Breadsticks

3 tsp. active dry yeast

1 ½ cups warm water (110 F. to 115 F.)

4 Tbsp. canola oil, divided

1 Tbsp. sugar

¼ tsp. salt

4 cups flour

½ cup butter, melted

3 Tbsp. grated Parmesan cheese

2 Tbsp. dried parsley flakes

1 ½ tsp. garlic powder

 

In a large bowl, dissolve yeast in warm water.  Add 1 tablespoon oil, sugar, salt, and 3 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 15 inch square.  Cut in half lengthwise; cut each half widthwise into 1 inch strips.

In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil.  Dip each strip into butter mixture, then twist two to three times.

Place 1 inch apart on greased baking sheets.  Bake at 350 F. for 18-21 minutes or until golden brown.  Serve warm.                  2 ½ dozen

 

(Recipe for Italian Garlic Parmesan Breadsticks was on www.tasteofhome.com, 2013)

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , , , ,

Cranberry Layer Cake

December 15, 2013 Leave a Comment
Cranberry Layer Cake

Cranberry Layer Cake

 

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

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , , ,

Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment
Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

 

Fresh cranberries are readily available here, so I cook with them often.  The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

         Michele Briasco-Brin                                                       Fall River, Massachusetts

 

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter:   1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar.  Cover and cook over low heat until juice form.  Uncover; cook and stir over medium heat for 10 minutes or until berries pop.  Stir in nutmeg; cool slightly.  Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened.  Stir in walnuts.  Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Carefully remove paper liners and serve muffins warm, cranberry side up.                      1 dozen

 

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , , , ,

Pumpkin Chip Muffins

November 8, 2013 Leave a Comment

 

I started cooking and baking at a young age, just like my sisters and brothers.  Our mother was a very good teacher, and she told us all that we would learn our way around the kitchen.

         

Pumpkin Chip Muffins

Pumpkin Chip Muffins

       Cindy Middleton                                                              Champion, Alberta

 

Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins

4 Eggland’s Best Eggs

2 cups sugar

1 can (15 oz.)solid-pack pumpkin

1 ½ cups canola oil

3 cups flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

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

 

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.  Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill greased or paper lined muffin cups three-fourths full.

Bake at 400 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 10 minutes before removing to a wire rack.         2 dozen muffins

 

(Recipe for Pumpkin Chip Muffins came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Cupcake Recipes Tagged With: , , ,

Couscous Meatball Soup

September 29, 2013 Leave a Comment
Couscous Meatball Soup

Couscous Meatball Soup

 

This soup is easy, healthy, full of flavor and great for a cold day.  It’s perfect with fresh crusty bread.

           Jonathan Pace                                                  San Francisco, California

 

Couscous Meatball Soup Recipe

Couscous Meatball Soup

1 lb. 90% Lean Ground Beef

2 tsp. dried basil

2 tsp. dried oregano

½ tsp. salt

1 large onion, finely chopped

2 tsp. canola oil

8 cups collard greens (or spinach)

8 cups chopped fresh kale

2 cartons (32 oz. each) vegetable stock

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

¼ tsp. pepper

1 package (8.8 oz.) Israeli couscous

In a small bowl, combine the beef, basil, oregano and salt.  Shape into ½ inch balls.  In a large nonstick skillet coated with cooking spray, brown meatballs; drain.  Remove meatballs and set aside.

In the same skillet, brown onion in oil.  Add greens or spinach and kale; cook 6-7 minutes longer or until wilted.

In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Return to a boil.  Stir in couscous, reduce heat; cover and simmer for 10-15 minutes or until couscous is render, stirring once.            10 servings

 

(Recipe for Couscous Meatball Soup came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Slow-Cooker Berry Cobbler

August 23, 2013 Leave a Comment
Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

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

www.tasteofhome.com

 

I adapted my mom’s yummy cobbler recipe for slow cooking.  With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

               Karen Jarocki                                                              Yuma, Arizona

 

Slow-Cooker Berry Cobbler Recipe

Slow-Cooker Berry Cobbler

1 ¼ cups flour, divided

2 Tbsp. plus 1 cup sugar, divided

1 tsp. baking powder

¼ tsp. cinnamon

1 egg, lightly beaten

¼ cup fat-free milk

2 Tbsp. canola oil

1/8 tsp. salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional

 

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.  Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).  Spread batter evenly into a 5 qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat.  Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until inserted into cobbler comes out clean.  Serve with frozen yogurt if desired.                 8 servings

 

(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Tropical Island Chicken

May 23, 2013 Leave a Comment
Tropical Island Chicken

Tropical Island Chicken

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

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son’s pirate-theme birthday party.  It smelled so good on the grill that guests could hardly wait to try a piece!

Tropical Island Chicken Recipe

Tropical Island Chicken

 ½ cup reduced-sodium soy sauce

1/3 cup canola oil

¼ cup water

2 Tbsp. dried minced onions

2 Tbsp. sesame seeds

1 Tbsp. sugar

4 garlic cloves, minced

1 tsp. ginger

¾ tsp. salt

1/8 tsp. cayenne pepper

2 broiler/fryer chickens (3 to 4 Lb. each), quartered

In a small bowl, combine the first 10 ingredients.  Set aside 1/3 cup for basting; cover and refrigerate.  Pour the remaining marinade into a large resealable plastic bag.  Add chicken; seal and turn to coat.  Refrigerate for 8 hours or overnight.

Prepare grill for indirect heat, using a drip pan.  Place chicken over drip pan and grill, covered, over direct medium heat for 45-60 minutes or until a thermometer reads 180 F., turning and basting often with reserved marinade.         8 servings

(Recipe for Tropical Island Chicken was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

Fantastic Beef Fajitas

May 3, 2013 Leave a Comment
Fantastic Beef Fajitas

Fantastic Beef Fajitas

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

The first time I made these beef fajitas, my family couldn’t get enough.  The next time I had to make a double batch so everyone had enough.  This is a favorite evening meal for me because it fixes up quick.  It would be a good one for entertaining, too—the avocados add a nice dash of color.

                Marla Brenneman                                                                           Goshen, Indiana

               

Fantastic Beef Fajitas Recipe

Fantastic Beef Fajitas

1 lb. beef top sirloin steak or flank steak, trimmed and cut against the grain into ¼ inch strips

Marinade:  3 Tbsp. canola oil

2 Tbsp. lemon juice

1 tsp. dried oregano

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

Fajitas:   ½ medium onion, sliced

1 medium sweet red pepper, sliced into thin strips

2 Tbsp. canola oil, divided

8 flour tortilla shells, warmed

2 avocados, peeled and slice

Salsa

Sour cream

In a large resealable bag, combine marinade ingredients; add beef.  Seal and refrigerate for 3-6 hours or overnight, turning several times.

Discard marinade.  In a skillet, sauté onion and pepper in 1 tablespoon oil until crisp tender; remove from pan.  Add remaining oil and sauté meat until no longer pink, about 4 minutes.  Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream.  Roll tortilla around filling.           4-6 servings

 

(Recipe for Fantastic Beef Fajitas was on www.tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,
Newer Posts »

To the Top