Category: Recipes

Recipes from our events and featured in our D&CO. News Post as “Recipe of the Month”

Recipes

Minestrone Soup (Restaurant Style)

deannaandcompany

minestrone soupThis soup is veggie packed and very similar to our favorite olive themed chain restaurant. We skip the ditalini style pasta to make it even healthier, but if you’d like to add it, add to the pot towards the end or cook it separately and add to prepared bowls. Enjoy!

Ingredients:

  • 1 can diced tomatoes with basil and garlic – DO NOT DRAIN
  • 1 can Italian style green beans – DO NOT DRAIN
  • 1 can (reduced sodium) light red kidney beans – quickly drained and rinsed
  • 1 can Cannellini beans – quickly drained and rinsed
  • 1 to 2 zucchini, sliced in half long ways and then chopped into half moons.
  • 1/2 bag fresh spinach (can add more if you’d like.)
  • 1 to 2 shredded carrots
  • 3 to 4 cups of water (start with 3, add one more if you want a lighter broth.)

Directions:

  1. Place all ingredients except spinach into large stock pot and stir with wooden spoon to combine. Bring to boil.
  2. Reduce heat to low and let cook, stirring occasionally, until the carrots and zucchini are soft. (About 30 minutes.) Add fresh spinach, and cook until spinach is wilted. (2 to 3 minutes.) If adding pasta, add it with the spinach and cook per package instructions until al dente.
  3. Season with pepper, and/or Italian seasonings to taste. Enjoy!
Recipes

Slow Cooker Candied Cinnamon Nuts

deannaandcompany

These are the same style nuts you get at fairs and theaters. We used pecans. They are delicious and so easy to make. We packed ours into mini mason jars with ribbon for gifting!

pecans

Ingredients

  • 2 teaspoons – Vanilla
  • 6 cups – Roasted Pecan Halves (or Almonds, Walnuts, Peanuts, etc. You can use raw nuts if you prefer.)
  • 1/4 cup – Water
  • 1 cup – White Granulated Sugar
  • 1/2 cup – Light Brown Sugar
  • 2 tablespoons – Cinnamon
  • Oil or Cooking Spray

Directions

  1. Spray slow cooker crock with non-stick cooking spray, or lightly rub with a little cooking oil to prevent sticking.
  2. In a separate bowl, combine the dry ingredients (both sugars and cinnamon)
  3. In another bowl, whisk egg whites with vanilla until very frothy and bubbly. (About 2 minutes)
  4. Add pecans to the frothy egg whites and stir until coated.
  5. Sprinkle the sugar mixture over the pecans and stir to coat. Transfer entire bowl to slow cooker with a spatula.
  6. Cook covered on LOW for 3 hours, stirring once every 30 to 45 minutes.
  7. 2 hours and 30 minutes in: add the water in small amounts until the mixture is a little loose and easy to stir/coat the nuts. Note: this may take the whole 1/4 cup of water or less, so add in small amounts.
  8. When the nuts have cooked for the full 3 hours, spread the mixture out on a parchment lined baking sheet – IN A SINGLE LAYER – so that they get crunchy as they cool.
  9. Let cool for a few hours before moving them to an air-tight container.

Bag and gift, or just eat them by the handful over the sink at midnight all by yourself. Blame the Elf on the Shelf. We won’t tell.

Recipes

Pumpkin Cheesecake

deannaandcompany

Ingredients:

  • 2 packages cream cheese, softened
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Dash of nutmeg (optional)
  • Store-bought Graham Cracker Crust
  • Whipped Cream or Cool Whip (topping)

Directions:

  1. Heat oven to 350 degrees.
  2. In a large bowl, use a hand mixer on medium to combine all ingredients except the eggs. Note: the cream cheese must be softened or it will not combine smoothly.
  3. When ingredients are fully combined, add eggs and gently mix until blended. Do not over mix.
  4. Pour into crust
  5. Bake until center is close to set, about 40 minutes.
  6. Turn off oven and let cool with the door slightly cracked.
  7. Once cooled, refrigerate pie for several hours.
  8. Serve with whipped cream.

 

Not a pumpkin/cheesecake fan? Click the link –> CRISPY CARAMEL APPLE PIE to see our delicious apple pie with crumble topping recipe!

Recipes

Crock Pot Caramel Apple Bar

deannaandcompany

Ingredients:

  • 28 oz (Approx. 2 pound bag) caramel squares
  • 1/4 cup water
  • 1 tablespoon butter
  • 8-9 Granny Smith or Pink Lady Apples (Or any of the more tart apple types.)
  • Optional: 1 Large Bag of Chocolate Chips (for adding a second coat, if desired)
  • Parchment Paper
  • Apple Sticks or Popsicles Sticks
  • Toppings of choice: Sprinkles, Chocolate Chips, Crushed Pretzels, Peanut Butter Chips, Toffee Pieces, Sweetened Shredded Coconut, Cereals like Rice Crispies, Graham Cracker Dust, Decorative Sugars, Finely Chopped Nuts, Crushed Candy Bars like Butterfingers – the sky is the limit!

Directions:

  1. Prepare your apples ahead of time by washing them in hot water, and then placing in the fridge for a few hours or over night. Skewer your apples before dipping.
  2. Unwrap your billion squares of caramel and place in small crockpot with 1/4 cup of water and 1 tablespoon of butter. Melt until combined, then be sure to set the crock pot to low or warm to prevent scorching.
  3. Dip cold apples in the caramel, place apples on wax paper to set.
  4. If coating with melted chocolate: place caramel apples in fridge for at least 10 minutes before coating in chocolate. Dip in chocolate, then immediately in toppings before returning the finished apples to parchment, then to the fridge.
  5. If coating caramel apples with toppings only: after caramel apple has set for a few minutes, roll the apples in your toppings. Set decorated apples back on wax paper, and place finished apples in fridge to fully set up.

Pro Tips:

  • If apples seem too large or time consuming to create: cut the apples into large slices or wedges. To prevent browning: Dissolve 1/2 teaspoon salt in 1 quart (4 cups) of water. Soak slices for 3 minutes. Place slices on paper towels to dry and then place in fridge to get cold before dipping. Note: You can also soak slices in lemon-lime soda like Sprite or 7-Up instead.
  • Use small bowls to make dipping/rolling your apples in toppings quick and easy.
  • To make apples even fancier: use spoons to drizzle different melted chips (milk chocolate, white chocolate, butterscotch, etc.) on your apples after your toppings.

Store your gourmet apple creations in the fridge.

HAPPY CARMEL APPLE SEASON!

Recipes

“Say Cheese” and Ham Sliders

deannaandcompany

These little slider sandwiches are so versatile and scrumptious, they can be made for 2 or 10+ people with relatively the same amount of time and effort. They’re simple to make too, and perfect for campfire nights, parties, and family gatherings.

Ingredients:

  • 2 packages of Hawaiian style sweet dinner rolls, 24 rolls total
  • 1.5 lbs ham slices (Virginia (country) ham, dinner style, or even deli style ham works)
  • 12 slices of Swiss or Muenster cheese
  • 1 stick of butter
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced onion
  • 1 teaspoon poppy seeds
  • 1 teaspoon garlic powder

Directions:

  • Carefully slice the whole tray of dinner rolls so there is a top and bottom. Ideally, without separating the rolls.
  • Place roll bottoms in 9 x13 cake pans, as your first layer.
  • Layer the ham and cheese on top of the roll bottoms.
  • Place roll tops on the sandwiches
  • In a sauce pan, melt butter and mix in the onion, poppy seeds, garlic powder and Worcestershire sauce
  • Generously brush the tops of the sandwiches with the butter mixture.
  • Cover sandwiches and refrigerate over night or for at least one hour.
  • Bake at 375 degrees for 15 minutes or until cheese is melted. Be sure to watch the sandwiches so they do not burn.

Yum! Enjoy!

 

Recipes

Soda Pop Popsicles

deannaandcompany

These delicious popsicles are delicious and very easy to make.

Ingredients:

  • 1 can of sweetened condensed milk. Low fat, fat free, or full fat all work.
  • 20 oz. (one small bottle) of the soda of your choice – orange, grape, lime, strawberry… even diet sodas make great pops!

Directions:

  1. In a large bowl, slowly combine the soda of your choice with the sweetened condensed milk using a silicone spatula to combine.
  2. Fill popsicle molds a little over 3/4 of the way, allowing for expansion in the freezer.
  3. Freeze until firm.

Popsicle Alternatives:

  • No popsicle molds? Use a silicone ice cube tray, or paper cups with popsicle sticks.
  • Don’t like popsicles? You can use this same mixture in an ice cream maker to make a delicious sorbet.
  • TOO SWEET? Use diet soda instead of regular soda to cut the amount of sugar. We make ours with diet soda and fat free sweetened condensed milk – we can’t even tell there’s diet soda in it because the sweetened condensed milk has sugar in it, no matter how low fat it is.
  • MAKE IT FANCY: Add fruit bits or flavor enhancers that match or compliment your soda flavor.
    • Pineapple bits with pineapple soda
    • Thin strawberry slices with strawberry soda
    • Raspberries or blackberry bits with lemon lime soda
    • A squirt of matching water enhancer flavoring to boost flavor intensity.

ENJOY!

Recipes

Red, White, and Blue Bark

deannaandcompany

This DeAnna specialty is absolutely delicious, and the perfect way to celebrate the holiday with a themed dessert!

Ingredients:

  • 1 package of White Chocolate Chips, or 3 White Chocolate Bars
  • 1 package of fresh Raspberries
  • 1 package of fresh Blueberries
  • 1 box of Vanilla Wafers
  • Vegetable, Coconut, or Olive Oil

Instructions:

  1. Place a sheet of wax paper in the tray of a cookie sheet.
  2. Arrange Vanilla Wafer cookies in a single layer on top of the wax paper. The cookies should be touching.
  3. In a microwave-safe glass bowl, melt white chocolate with a tablespoon of vegetable, coconut, or olive oil – slowly and carefully in the microwave. Stir the melting chocolate every 15 to 30 seconds until smooth and pourable. Do not over heat the chocolate, it will become stiff and burn.
  4. Pour the melted white chocolate over the vanilla wafers and work quickly to spread the chocolate evenly over they entire sheet with a silicone spatula. (Spray spatula with a little cooking spray to prevent sticking.)
  5. Quickly sprinkle as many of the blueberries and raspberries as you would like over the white chocolate.
  6. Cool the entire cookie sheet in fridge for at least 1 hour until the white chocolate has hardened.
  7. Lift the bark from the cookie sheet using the wax paper, and transfer the bark to a large open space on the counter. Carefully break the hardened bark to produce random shaped pieces. Try to avoid smashing the fruit. Arrange on plate and serve.

Store left over bark in fridge to keep the fruit fresh and to avoid melting.

GET FANCY:

Instead of sprinkling the fruit on top, you can arrange it in a USA flag pattern by creating a grid of blueberries in the top left corner, and using the raspberries to create the red horizontal stripes, leaving the white chocolate to shine through between the red stripes.