Annie's Recipies
Looking for ways to use your herbs and herbal blends? Try the following recipes!
French Tarragon Butter Cookies
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
2 1/2 cup flour
3 Tbsp finely chopped fresh tarragon leaves
Cream butter and sugar. Add egg and mix well. Add flour and soda, then tarragon leaves and vanilla. Roll into 2 long rolls. Refrigerate overnight or longer. Slice in 1/8" slices, sprinkle with sugar. Bake at 350 degrees for 10-12 minutes.
Any herb may be used in this recipe. However, I have found tarragon to taste the best.
Lemon Balm Cheesecake Serves 8
Pastry
1 c all-purpose flour
Pinch of salt
4 Tbsp butter, cut into pieces
Filling
4 Tbsp butter
2 Tbsp honey
12 oz cream cheese
2 eggs, beaten
6 Tbsp very finely chopped lemon balm
Preheat oven to 400 degrees.
For the pastry, sift the flour and salt into a bowl. Rub the butter until the mixture resembles fine breadcrumbs. Add enough water to make soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. Blend ingredients for filling together in a mixing bowl until smooth. Remove pie shell from the oven and place filling in baked shell. Return to the oven for 15 to 20 minutes or until the center tests clean with a knife.
Annie's Mexican Straw Hat
1/2 c. sour cream
4 oz. cream cheese
2 T. tomato paste
1 c. stewed tomatoes
1 tsp. Annie's Italian Blend
Black olives, chopped, to taste
Onion, chopped, to taste
Celery, chopped, to taste
Mild cheddar cheese
Blend sour cream and cream cheese together. Spread into a small container, covering the bottom. Place in refrigerator. Mix tomato paste and stewed tomatoes together. Add Annie's Italian Blend. Set aside for 15-20 minutes to allow the mixture to marry. Spread mixture on top of cream cheese base. Top with olives, onions, celery, and cheese. Dip with nacho chips.
Must be refrigerated.
Fresh Herbs-N-Garlic Dip
Serve with fresh vegetables or chips.
1 c. sour cream
1 c. mayonnaise
2 T. parsley
2 T. chives
1 T. thyme
1 T. rosemary
2 T. garlic chives
1 clove garlic, crushed
Mix in glass bowl sour cream, mayonnaise, herbs and garlic. Cover and refrigerate overnight. Makes 2 cups.
Herbal Cheese Spread
1 1/2 c. Velveeta
4 oz. cream cheese, softened
2 T. butter
1 tsp. Annie's Whipped Herb Butter Mix
Mix all ingredients with a mixer or food processor until blended thoroughly. Chill in refrigerator for 1 hour to allow herbs to marry. Serve with crackers or vegetables. For holidays, you can form into a ball and roll in chopped pecans or bacon bits.
Bread Sticks & Pizza Sauce
Bread Sticks:
1 loaf frozen bread dough
1/4 tsp. Annie's Italian Blend
Remove loaf of frozen bread dough from freezer and allow to thaw and rise. After your loaf has risen to twice it's size, place in a bowl and add 1/4 tsp. of Annie's Italian Blend (or to taste) and knead into the bread. When Italian blend is completely kneaded into the bread, break pieces off and make into bread sticks, allowing it to rise to twice its size once again. Bake for 35 minutes in 350 degree oven.
Pizza Sauce:
1- 15 oz. can tomato sauce
1- 6 oz. can tomato paste
3/4 tsp. Annie's Italian Blend
Mix all ingredients together. Use to dip bread sticks.
Annie's Tuna Spread
Use as a spread on crackers or chips.
4 oz. cream cheese
1/4 c. mayonnaise
2 tsp. Annie's Lemon Butter Mix
2 T. minced onion
1 can of tuna, drained
1/2 c. mushrooms, minced
1/2 tsp. dill
Mix all ingredients and chill for 1 hour.
Annie's Cheddar Chowder
4 c water
5 potatoes, cubed
1 onion, chopped
Salt and pepper to taste
1 bag of frozen broccoli
1/2 c butter
1/2 c flour
3 c milk
3 c cheddar cheese, shredded
1 teaspoon Annie's Whipped Herb Blend
Boil potatoes until tender, add onions and cook for about 5 minutes. Remove from heat. Do not drain. Add thawed broccoli . Melt butter in a pan and add flour. Stir until smooth. Add cheese and stir until melted. Add a cup of milk at a time and stir into mixture. When you have all of the milk stirred in, pour into the pan with your vegetables. Cook over low heat until the flavors have married. add 1 teaspoon of Annie's Whipped Herb Blend and stir. Top with more shredded cheddar cheese if you desire.
Annie's Corn Chowder
4 c water
5 potatoes, cubed
1 onion, chopped
Salt and pepper to taste
3 c frozen corn, thawed
6-10 strips of bacon
1/2 c of butter
1/2 c flour
3 c milk
3 c cheddar cheese, shredded
1 teaspoon Annie's Whipped Herb Blend
Boil potatoes until tender, add onions and cook for about 5 minutes. Remove from heat. Do not drain. Add thawed corn. Fry bacon until crispy. Let cool and cut into small pieces. Place in pan with vegetables. Melt butter in a pan and add flour. Stir until smooth. Add cheese and stir until melted. Add a cup of milk at a time and stir into mixture. When you have all of the milk stirred in, pour into the pan with your vegetables. Cook over low heat until the flavors have married.
Add 1 teaspoon of Annie's Whipped Herb Blend and stir. Top with more shredded cheddar cheese if you desire.
Tomato-Onion Pizza
2-3 tubes crescent rolls (enough to line the bottom of a 9x13 pan)
1 medium sized onion, chopped
2-3 medium sized tomatoes, diced
Annie's Italian Blend
Mozzarella cheese
Lay out crescent rolls and line the bottom of your pan. Top with onions and tomatoes. Sprinkle lightly with Annie's Italian Blend and mozzarella. Bake in oven at 350 degrees for 15-20 minutes. Remove from oven and allow to cool slightly.
Zucchini Salsa
1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 Tbsp brown sugar
2 tsp lime juice
2 tsp cider vinegar
1 tsp chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 tsp ground cumin
1/8 tsp salt
1/8 tsp pepper
Tortilla chips
In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips. Yield: 2 cups
This recipe was found at www.tasteofhome.com/recipes/Zucchini-Tomato-Salsa
