half-and-half - Annette's Sweet Treats

Rich Tomato Bisque

February 19, 2015 Leave a Comment

Rich Tomato Bisque

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…

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

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

Pepperoni Pizza Quiche

June 30, 2014 Leave a Comment

Pepperoni Pizza Quiche

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

www.tasteofhome.com

I put ever-popular ingredients into a pastry crust for her appealing “pizza pie”. One thing for sure, there’s seldom a slice left when I serve it to family or company.

Debbie White Williamson, West Virginia

Pepperoni Pizza Quiche Recipe

Pepperoni Pizza Quiche

1 unbaked pastry shell (9 inches)

1 cup (4 oz.) shredded Swiss cheese, divided

4 eggs

1 ½ cup half-and-half cream

½ tsp. salt

½ tsp. dried oregano

1/8 tsp. cayenne pepper

1/8 tsp. pepper

1 large onion, chopped

2 Tbsp. canola oil

1 can (14 ½ oz.) diced tomatoes, undrained

½ tsp. dried thyme

¼ tsp. sugar

1/8 tsp. dried basil

12 slices pepperoni, chopped

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup sliced ripe olives

Bake unpricked pastry shell at 375 F. for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.

Bake for 25-30 minutes or until knife inserted near the center comes out clean.

Meanwhile, in a large skillet, sauté, onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.

Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting. 6-8 serving

(Recipe for Pepperoni Pizza Quiche was on www.tasteofhome.com, 2014)

Filed Under: Pie Recipes Tagged With: can diced tomatoes, cayenne pepper, chopped onion, dried oregano, half-and-half, shredded part-skim mozzarella cheese, shredded Swiss cheese, sliced pepperoni and chopped, sliced ripe olives

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

Creamy Reuben Soup

March 17, 2014 Leave a Comment

Creamy Reuben Soup

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

www.tasteofhome.com

I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it!

** St. Patrick’s Day is March 17^th **

Jay Davis Knoxville, Tennessee

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

In a large saucepan, sauté the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted. 5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: beef broth, celery, green pepper, half-and-half, onion, sauerkraut, shredded Swiss cheese

Broccoli Soup

February 13, 2014 Leave a Comment

Broccoli Soup

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

www.tasteofhome.com

This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg. When it comes to broccoli recipes, this is one of my favorite.

Marion Tipton Phoenix, Arizona

Broccoli Soup Recipe

Broccoli Soup

4 cups chicken broth

2 to 2 ½ lbs. fresh broccoli spears, cut into florets

½ cup chopped green onions

1 Tbsp. canola oil

¼ cup flour

1 tsp. salt

¼ tsp. ground nutmeg

1/8 tsp. pepper

1 cup half-and-half

In a large saucepan, bring broths to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.

Meanwhile, in a small skillet, sauté onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.

In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally. 4 servings

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

Filed Under: Savory Tagged With: chopped green onion, fresh broccoli spears, ground nutmeg, half-and-half

Chicken Asparagus Soup

November 12, 2013 Leave a Comment

Chicken Asparagus Soup

Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child.

Sandy Clayton Visalia, California

Chicken Asparagus Soup Recipe

Chicken Asparagus Soup

2 lb. thin fresh asparagus

2 large potatoes, peeled, and diced

1 large onion

2 celery ribs, chopped

1 medium carrot, chopped

2 tsp. dried parsley flakes

1 garlic clove, minced

2 Tbsp. canola oil

2 cans (14 ½ oz. each) chicken broth

1 tsp. salt

½ tsp. pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

Shaved Parmesan cheese, optional

Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduced heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.

In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.

In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. 10 servings

(Recipe for Chicken Asparagus Soup came from tasteofhome.com)

Filed Under: Savory Tagged With: carrot, celery ribs, chicken broth, cubed cooked chicken, diced potatoes, half-and-half, peeled, thin fresh asparagus

Pumpkin Pie

November 10, 2013 Leave a Comment

Pumpkin Pie

This is the season for Pumpkin Pie, but if you’re a diabetic, your piece will be very SMALL. I got this recipe from Diabetic Connect, so why don’t you give it a shot.

Pumpkin Pie Recipe

Pumpkin Pie

1/3 cup coconut oil

½ cup plus 2 Tbsp. almond meal or flour

¼ cup plus 2 Tbsp. flour

1 tsp. salt

1 tsp. white vinegar

1 Tbsp. water

1 can (15 oz.) pumpkin puree

2 eggs

¼ cup plus 2 Tbsp. C&H light sugar (a sugar and stevia blend)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

A pinch of nutmeg

½ cup half-and-half

Preheat oven to 425 F. Spray a 9 inch pie pan with non-stick cooking spray.

In a bowl, combine the almond meal, flour and salt and toss together.

Add the coconut oil and blend with a pastry blender/cutter until very well combined.

Add vinegar and water and continue to mix the pastry blender.

Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside. Trying to roll it out won’t work because it will be very soft.

In a large bowl, blend the pumpkin and eggs together.

In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.

Add to the pumpkin mixture and mix well.

Slowly add in the half and half and mix until well combined.

Bake for 10-15 minutes, watching closely and making sure the crust doesn’t get too brown.

Cover the crust (only) with foil or a pie shield.

Reduce the heat to 350 F. and bake for 40-50 minutes longer, or until knife inserted in the center comes out clean.

Let pie cool completely and refrigerate or serve.

(Recipe for Pumpkin Pie came from Diabetic Connect by Eating Well, October, 2013)

Filed Under: Pie Recipes Tagged With: almond meal, C&H light sugar, coconut oil, half-and-half, white vinegar

Beer Cheese Fondue

November 4, 2013 Leave a Comment

Beer Cheese Fondue

This thick fondue originated in my kitchen when I didn’t have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple particularly while we watch football games on television.

Chrystie Wear Greensboro, North Carolina

Beer Cheese Fondue Recipe

Beer Cheese Fondue

1 loaf (1 Lb.) French bread, cubed

¼ cup chopped onion

1 Tbsp. butter

1 tsp. minced garlic

1 cup beer or non-alcoholic beer

4 cups (16 oz.) shredded cheddar cheese

1 Tbsp. flour

2 to 4 Tbsp. half-and-half cream

Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan. Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream.

Transfer to a small fondue pot or 1 ½ qt. slow cooker. Keep warm; add additional cream to fondue thickens. Serve with toasted bread cubes. 3 cups

(Recipe for Beer Cheese Fondue came from Taste of Home (tasteofhome.com)

Filed Under: Savory Tagged With: beer, French bread, half-and-half, shredded cheddar cheese

Lemonade Cheesecake Parfaits

June 27, 2013 Leave a Comment

Lemonade Cheesecake Parfaits

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

www.tasteofhome.com

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.

Teena Petrus Johnstown, Pennsylvania

Lemonade Cheesecake Parfaits Recipe

Lemonade Cheesecake Parfaits

2 whole graham crackers, crushed

1 cup half-and-half cream

1 ¾ cups sugar, divided

2 Tbsp. lemon juice, divided

2 envelopes unflavored gelatin

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

3 tsp. grated lemon peel, divided

1 tsp. vanilla

1 ¼ cups cold water

1 Tbsp. grenadine syrup

Dash salt

Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about ½ cup in each. Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. 6 parfaits

(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)

Filed Under: Savory Tagged With: cream cheese, grenadine syrup, half-and-half, lemon peel, unflavored gelatin

Rich Tomato Bisque

Quiche Pastry Cups

Pepperoni Pizza Quiche

Raspberry-Lemon Muffins

Creamy Reuben Soup

Broccoli Soup

Chicken Asparagus Soup

Pumpkin Pie

Beer Cheese Fondue

Lemonade Cheesecake Parfaits

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