Jack-O-Lantern Pizza Crisps

October 30, 2013 Leave a Comment
Jack-O-Lantern Pizza Crisps

Jack-O-Lantern Pizza Crisps

 

With Halloween knocking at your door, make these pizza crisps.   I think you’ll like them because they are quick and easy to make.

Jack-O-Lantern Pizza Crisps Recipe

Jack-O-Lantern Pizza Crisps

 

6 (10 inch) fat-free tortillas

Refrigerated butter-flavored cooking spray

6 Tbsp. grated Parmesan cheese

1 tsp. crushed dried Italian herbs

Preheat oven to 350 F.

Using a jack-o-lantern shapes Halloween cookie cutter, cut the tortillas into pumpkin shapes.  Lay cutouts slightly apart on 2 large baking sheets.

Spray each jack-o-lantern with cooking spray.  Combine Parmesan cheese and herbs; sprinkle evenly onto each cutout.

Bake 12-15 minutes, until crisp and golden, switching the pan position after 6-8 minutes.  Transfer to a cooling rack.  Serve warm or at room temperature.

 

(Recipe for Jack-O-Lantern Pizza Crisps came from Diabetic Connect, 2013)

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Sausage-Stuffed Mushrooms

October 13, 2013 Leave a Comment
Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

 

Pennsylvania is often referred to as the “Mushroom Capital of the World.”  This recipe’s a delicious appetizer and is always the hit of the party.

         Beatrice Vetrano                           Landenberg, Pennsylvania                                                                         

 

Sausage-Stuffed Mushrooms Recipe

Sausage-Stuffed Mushrooms

12 to 15 large fresh mushrooms

2 Tbsp. butter, divided

2 Tbsp. chopped onion

1 Tbsp. lemon juice

¼ tsp. dried basil

Salt and pepper to taste

4 oz. bulk Italian sausage

2 Tbsp. dry bread crumbs

2 Tbsp. grated Parmesan cheese

 

Remove stem from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in pepper towels and squeeze to remove any liquid.

In a large skillet, heat 1 ½ tablespoon butter.  Cook stems and onion until tender.  Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated.  Cool.

In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.

Place in a greased baking pan.  Bake at 400 F. for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.  Serve hot.           12-15 servings

 

(Recipe for Sausage-Stuffed Mushrooms came from tasteofhome.com)

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Eggplant& Zucchini Rollatini

September 23, 2013 Leave a Comment
Eggplant & Zucchini Rollatini

Eggplant & Zucchini Rollatini

 

Someone at the table is bound to praise your rollatini dish, and then ask what the heck it is.  Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked.

               Andrea Rivers                                                    Westbury, New York

 

Eggplant& Zucchini Rollatini Recipe

Eggplant & Zucchini Relating

1 large eggplant

½ tsp. salt

Sauce:  1/3 cup chopped onion

3 garlic cloves, minced

1 Tbsp. olive oil

2 cans (28 oz. each) crushed tomatoes

¼ cup dry red wine or vegetable broth

1 Tbsp. sugar

2 tsp. each dried oregano and dried basil

1 tsp. salt

¼ tsp. pepper

Relating:  4 cups (16 oz.) shredded part-skim mozzarella cheese

1 package (8 oz.) cream cheese, softened and cubed

1 large zucchini, thinly sliced

2 Tbsp. plus ½ cup olive oil, divided

2 eggs lightly beaten

1 cup dry bread crumbs

½ cup grated Parmesan cheese

Peel and slice eggplant lengthwise into sixteen 1/8 inch thick slices.  Place in a colander over a plate; sprinkle with salt and toss.  Let stand for 3 minutes.  Rinse and drain.

In a large saucepan, sauté onion and garlic in oil until tender.  Add the remaining sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.

Preheat oven to 350 F.  In a large bowl, combine mozzarella and cream cheese mix well.  In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.

Place eggs and bread crumbs in separate shallow bowls.  Dip eggplant in eggs, then bread crumbs.  Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown.  Drain on paper towels.

Scoop 1 cup sauce into an ungreased 13×9 inch baking dish.  Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture.  Roll up and place seam side down in baking dish.  Top with remaining sauce.  Cover and bake 30-35 minutes or until bubbly.  Sprinkle with Parmesan cheese.

8 servings                                                                                                                            

(Recipe for Eggplant & Zucchini Rollatini came from tasteofhome.com)

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Buttery Almond Green Beans

September 7, 2013 Leave a Comment
Buttery Almond Green Beans

Buttery Almond Green Beans

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

 

 

Toasted almonds add crunch to this no-fuss treatment for fresh beans.  They get extra flavor from convenient onion soup mix and Parmesan cheese.

                Edna Hoffman                                                                  Hebron, Indiana

 

Buttery Almond Green Beans Recipe 

Buttery Almond Green Beans

2 Lbs. fresh green beans, trimmed

2 cups water

1 envelope onion soup mix

2/3 cup slivered almonds, toasted

2 Tbsp. grated Parmesan cheese

1 tsp. paprika

6 Tbsp. butter, melted

In a large saucepan, combine the beans, water and soup mix.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until beans are crisp-tender.

In a large bowl, combine the almonds, cheese and paprika.  Drain beans; drizzle with butter and sprinkle with almond mixture.  Toss to coat.             8 servings

 

(Recipe for Buttery Almond Green Beans was in tasteofhome.com)

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Basil Tomato Tart

August 9, 2013 Leave a Comment
Basil Tomato Tart

Basil Tomato Tart

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

www.tasteofhome.com

 

I received this recipe from a good friend of mine.  It is a great was to use up fresh tomatoes from the garden.  It reminds me a lot of pizza.

            Connie Stumpf                                                  North Myrtle Beach, South Carolina

 

Basil Tomato Tart Recipe

Basil Tomato Tart

Pastry for a single-crust pie (9 inch)

1 ½ cups (6 oz.) shredded part-skim mozzarella cheese, divided

5-6 fresh plum tomatoes

1 cup loosely packed fresh basil leaves

4 garlic cloves

½ cup mayonnaise

¼ cup grated Parmesan cheese

1/8 tsp. pepper

Roll pastry to fit a 9 inch tart pan or pie plate; place in pan.  Do not prick.  Line pastry shell with a double thickness of heavy-duty foil.

Bake at 450 F. for 5 minutes.  Remove foil; bake 8 minutes more.  Remove from the oven.  Reduce heat on 375 F.  Sprinkle ½ cup mozzarella over the hot crust.

Cut each into eight (8) wedges; remove seeds.  Arrange over cheese.

In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil.  Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.           8 servings

(Recipe for Basil Tomato Tart was in tasteofhome.com)

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Ham and Cheese Macaroni Bake

May 8, 2013 Leave a Comment
Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake Recipe

Ham and Cheese Macaroni Bake

2 cups uncooked macaroni

3 Tbsp. butter, divided

1 Tbsp. flour

2 cups milk

½ tsp. GROUND NUTMEG

½ lb. sharp cheddar cheese, cut into ¼ inch cubes

¼-1/2 tsp. salt, to taste

½-1 tsp. PENZEYS FRESHLY GROUND PEPPER

½ cup minced onion (1 small)

4 oz. sliced mushrooms (about 2 cups)

¾ lb. cooked ham, diced (about 2 cups)

1/8 tsp. CAYENNE PEPPER

1 cup heavy cream (we found half & half worked fine)

3 Tbsp. Parmesan cheese, grated or shredded

Preheat oven to 425 F.  Boil the macaroni in salted water until tender, about 10-12 minutes.  Drain and return to pot dry.

Melt 2 Tbsp. of butter in a saucepan.  Add the flour, stirring well to blend and remove lumps.  Cook about 1 minute; add the milk, stirring rapidly.  Let simmer about 1 minute, then add the NUTMEG, cheddar, salt and PEPPER.

Heat the remaining butter in a second skillet; add the onions and mushrooms.  Cook, stirring, until mushrooms soften, about 4 minutes.  Add the ham, cook, stirring, for about 1 minute.  Add the cheese sauce, CAYEENE and cream.  Cook, stirring, about 1 minute.

Turn the mixture into the drained macaroni and mix well.  Place in a buttered 10-cup baking dish.  Sprinkle with Parmesan.  Bake for 10 minutes at 425 F.  Turn the broiler to high.  Brown under the broiler until the top is nicely browned, 2-3 minutes.         9 servings      Prep. time: 20 mins.   Cook. time: 15 mins.

(Recipe for Ham and Cheese Macaroni Bake, this recipe was in the store, 2013)

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Buttermilk Bread with Parmesan, Olives and Thyme

February 24, 2013 Leave a Comment

 

Buttermilk Bread with Parmesan, Olives and Thyme

Buttermilk Bread with Parmesan, Olives and Thyme

I found this recipe in Newsday, January 3, 2013…hope you enjoy it.

Recently, I served this bread with bowl of cream of tomato soup.  It also would be good with osso buco or breaded and pan-fried chicken breast

Buttermilk Bread with Parmesan, Olives and Thyme Recipe

Buttermilk Bread with Parmesan, Olive and Thyme

2 ¼ cups unbleached flour

1 Tbsp. sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ tsp. dry mustard

2 eggs

¼ cup olive oil

1 ¼ cup buttermilk

1 ½ cups grated Parmesan

½ cup green olives, pitted and coarsely chopped

2 tsp. finely chopped fresh thyme leaves

Preheat oven to 350 F.  Spray a 9×5 inch loaf pan with nonstick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl.  Whisk together eggs, oil and buttermilk in a large glass measuring cup.

Pour egg mixture into flour mixture.  Add cheese, olives and thyme.  Use a rubber spatula to mix until just moistened.  Do not over mix.

Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes.  Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely.  Makes 6 to 8 serving

 (Recipe for Buttermilk Bread with Parmesan, Olives and Thyme was is Newsday, January 3, 2013.)

 

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.

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Shrimp & Macaroni Casserole

February 3, 2013 Leave a Comment
Shrimp & Macaroni Casserole

Shrimp & Macaroni Casserole

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

 

Mac and cheese goes upscale in this deliciously cheesy variation.  The shrimp gives a unique twist to this popular standard.

                Michael Cohen                                                                 Los Angles, California

Shrimp & Macaroni Casserole Recipe

Shrimp & Macaroni Casserole

1 cup uncooked elbow macaroni

1 egg

¼ cup half-and-half cream

2 Tbsp. butter, melted

½ cup grated Parmesan cheese

¾ cup shredded part-skim mozzarella cheese, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

¼ lb. uncooked medium shrimp, peeled, deveined and chopped

¾ cup chopped fresh spinach

Cook macaroni according to package directions.  Meanwhile, in a small bowl, combine the egg, cream and butter; set aside.  Drain macaroni.  Add the Parmesan cheese, ½ cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat.  Stir in shrimp and spinach.

Transfer to a 1-quart baking dish coated with cooking spray.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, at 350 F. for 20-25 minutes or until shrimp turn pink and cheese is melted.   3 servings

 (Recipe for Shrimp & Macaroni Casserole is from www.tasteofhome.com, 2012)

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.

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Pasta with Artichokes

January 26, 2013 Leave a Comment
Pasta with Artichokes

Pasta with Artichokes

This couldn’t be easier – take 20 minutes from start to finish!  It looks and tastes like you fussed.

Pasta with Artichokes/Diane Randesi/The Greco Family “Cook”Book

Pasta with Artichokes

3 Tbsp. red wine vinegar

3 green onions, cut up

½ jar (8.5 oz.) Sun-dried tomatoes, cut up (packed in oil- INCLUDE the oil)

2 jars (6.5 oz.) artichokes hearts, cut up (packed in oil – INCLUDE the oil)

6 pieces pepperoni, cut up (optional)

¾ Lb. Farfalle pasta

1 ½ cups broccoli flowerets

½ cup Parmesan cheese

While you are cooking the pasta in salted water (20 minutes – al dente), combine the first 5 ingredients in your pasta serving bowl.  Set aside.

During the last 2 minutes of cooking the pasta, add the broccoli flowerets.  Drain pasta and broccoli together.  Add cooked pasta and broccoli to the serving bowl.  Top with Parmesan cheese.  Toss and serve.

(THE ONE THING THAT IS GREAT ABOUT THIS DISH – YOU CAN USE ANYTHING IN IT)

(Recipe for the Pasta with Artichokes was in the Greco Family “Cook”Book, Diand Randesi, 1998.)

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.

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Ziti with Broccoli

January 11, 2013 Leave a Comment
Ziti with Broccoli

Ziti with Broccoli

This is a great main dish or side dish.  It comes in handy during the Lenten season when you run out of meatless dishes to serve

Ziti with Broccoli/Mary Beth Schofield/The Greco Family “Cook”Book

Ziti with Broccoli

1 ½ Lb. broccoli

8 sprigs, fresh, leaves only

2 large cloves of garlic, mashed

3/4 Lb. of Ziti pasta

¼ cup olive oil

2 Tbsp. butter

¼ cup Parmesan cheese, freshly grated

½ tsp. pepper, freshly ground

Cut stems off broccoli and wash thoroughly.  Chop parsley and garlic together.  Steam broccoli.  In another pot, cook Ziti in boiling salted water (al dente) about 20 minutes.

Combine olive oil, butter, parsley and garlic. Mix. Warm this sauce for 2 minutes.  DO NOT COOK OR BURN.

Drain broccoli and Ziti as soon as cooked.  Place pasta and broccoli in the hot pot that the Ziti was cooked in, and pour the sauce over both.  Sprinkle with cheese and black pepper.  Stir.  Transfer to serving dish and serve immediately.

 (Recipe for the Ziti with Broccoli was in the Greco Family “Cook”Book, Mary Beth Schofield, 1998.)

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.

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