Seasoned Pork and Parsley Buttered Egg Noodles

Ingredients 

For the Pork

4-6  6 oz Boneless pork loin chops 3/4" to 1" thick 

1/2 cup Flour

1/2 cup Bread Crumbs

1 tbsp Parsley

1/2 tsp Garlic Salt

1/4 tsp Pepper

2 Egg

Cooking Oil

1 cup Milk

The Noodles

12-16 bag Egg Noodles

1/4 Butter

1 tbsp Parsley

Seasoned Pan Fried Pork

Using the Pamper Chef  meat tenderizer toothed side, pound the pork slices to 1/2" to 1/4"  thickness. 

In the Stainless 12" covered skillet coat the bottom of the pan with cooking oil, to 1/2 inch deep. set to medium heat

In the Coating trays use the far right for your eggs, scrambled the center for the dry mixture of bread crumbs, flour, garlic salt, parsley, pepper (mix well) and the left tray is for milk.  Using the tool(or tongs) place the pork in the egg mix flip to coat both sides, then the dry mix flip to coat, then the milk flip to coat then back to the dry mix, flip to coat. then place carefully into the cooking oil.  flip about 3.5 minutes. 

Check temp with the Pocket thermometer Pork should be at least 145 and let rest for 3 minutes before serving.

Parsley Buttered Egg Noodles

Bring water to boil on pan.  (START THIS WHILE PREPARING PORK) To help keep pan from boiling over add a few tbsp of olive oil ( or cooking oil) when water is boiling add noodles.

Cook until done, strain and return to pan.  

Add butter and parsley mix gently to avoid breaking cooked noodles.

Place noodles and pork on plate, garnish with lemon wedge and parsley sprig. Quick tip- Some people like to squirt the lemon over the pork for an added burst of flavor.

Black Bottom Strawberry Cream Pie Recipe

INGREDIENTS

1 Pillsbury® refrigerated pie crust 
2/3 cup hot fudge topping
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream

Perfect creamy fruit 

Black Bottom Strawberry Cream Pie

delicious and special because of 

hot chocolate fudge topping.

Sweetest taste of ripe strawberries

 will refresh you in the warm days.

Use pre-made 

Pillsbury refrigerated pie crust this time .

Spread melted chocolate over the bottom, top with a cream cheese layer,

and finish with fresh strawberries and melted jam.

Serve with whipped cream or ice cream 

recipe and photo from http://piesrecipe.com/pie-recipe/black-bottom-strawberry-cream-pie-recipe/

Chocolate Peanut Butter Banana Bites

Cut up banana slices and then put peanut butter between them. Put them in the freezer for 1 hour, then cover them in melted chocolate and put them back in the freezer for another 2-3 hours. Enjoy!

Home-made 'Reese's' Peanut Butter Cups

Who doesn't love chocolate and peanut butter! I know it seems crazy to be thinking ahead to the holidays, but I just had to share. These will be great for gifts this holiday season!

Home-made 'Reese's' Peanut Butter Cups

Ingredients:
2 cups milk chocolate chips
2 tablespoons shortening or oil
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
Mini Cupcake Papers

Directions:
1.)In Micro Cooker, combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2.)Place cupcake papers in Mini Muffin pan.
3.)In 2-quart saucepan combine butter or margarine and peanut butter.
4.)Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes).
5.)Stir in confectioners' sugar and graham cracker crumbs.
6.)Press about 1/2 tablespoon filling into each cup.
7.)Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover.
8.)Freeze until firm (about 2 hours) carefully peel off paper cups.

Store refrigerated.

*Recipe should yield about 55 mini peanut butter cups.

Beef Satay Fried Rice

INGREDIENTS

2 tsp (10 mL) vegetable oil, divided

1 lb (450 g) boneless beef top sirloin steak, cut 1/2 in. (1 cm) thick

2 medium carrots, peeled

1 medium red bell pepper

4   green onions with tops

1/2 tsp (2 mL) Thai red curry paste

3 pouches (8.8 oz/250 g each) cooked white rice or 6 cups (1.5 L) cold cooked white rice

3/4 cup (175 mL) peanut sauce

1/2 cup (125 mL) dry roasted peanuts

1 tsp (5 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

DIRECTIONS

1

Add 1 tsp (5 mL) of the oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Cut steak crosswise into 1/4-inch-thick (6-mm) strips. Add steak to Skillet, cook and stir 3-4 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; set aside and keep warm.

2

Meanwhile, cut carrots into julienne strips using Julienne Peeler. Thinly slice bell pepper and green onions with Santoku Knife. To same Skillet, add remaining 1 tsp (5 mL) oil and curry paste; cook 1-2 minutes or until fragrant. Separate rice according to package directions. Add rice and vegetables to Skillet; cook and stir 3-4 minutes or until rice is coated with oil and vegetables are tender.

3

Add steak, sauce, peanuts, salt and black pepper to Skillet. Cook 1-2 minutes or until heated through, stirring constantly.

Yield:

  ,
6 servings of  

Nutrients per serving:

Calories 370, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 25 mg, Carbohydrate 46 g, Protein 21 g, Sodium 540 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 1 1/2 low-fat meat, 1 fat (3 carb)

Cook's Tips:

Cutting the steak into thin strips before cooking helps it to cook more quickly. Slice it into an even thickness to ensure even cooking.

This recipe is a great way to use leftover rice. Using cold cooked rice will allow the oil to coat the individual grains, preventing them from sticking together.

Peanut sauce is typically made of roasted peanuts, coconut milk and a variety of herbs and spices. It can be found in the Asian section of major grocery stores. Be sure to choose peanut sauce instead of a peanut dip, which tends to be thinner in consistency.

Country Breakfast Bake

INGREDIENTS

1/4 cup green onions with tops, chopped

1/4 cup red bell pepper, chopped

3 cups frozen Southern-style hash brown potatoes

4  slices bacon, partially cooked, cut up

3 tablespoons vegetable oil or bacon drippings

4  eggs

  Salt and ground black pepper to taste

2 ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)

DIRECTIONS

1

Preheat oven to 450ºF. Chop onions and bell pepper using Food Chopper; place in Square Baker. Add potatoes, bacon and oil; mix well and spread evenly over bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes.Reduce oven temperature to 325ºF. Remove baker from oven and make 4 impressions in potato mixture with back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Recipe can be doubled and baked in the Rectangular Baker.

Sweet Cinnamon Churros with Dulce de Leche Dip

INGREDIENTS

Churros

   All-purpose flour for dusting

1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed

2 tbsp (30 mL) butter, melted, divided

4 tbsp (60 mL) Sweet Cinnamon Sprinkle, divided

Dip

1/4 cup (50 mL) heavy whipping cream

2 tsp (10 mL) instant coffee granules

1/2 tsp (2 mL) ground cinnamon

1 can (13.4 oz) dulce de leche (see Cook'’s Tip)

DIRECTIONS

1

For churros, preheat oven to 400°F (200°C). Line Cookie Sheet withParchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Boardwith flour. Unfold pastry onto cutting board; brush with 1 tbsp (15 mL) of the butter using Chef's Silicone Basting Brush. Sprinkle 2 tbsp (30 mL) of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.

2

Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.

3

Meanwhile, for dip, place cream into (1-cup/250-mL) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche inClassic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.

Yield:

  ,
8 servings of 2 churros and 3 tbsp (45 mL) dip

Nutrients per serving:

Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 33 g, Protein 4 g, Sodium 100 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.

Red, White & Blueberry Tarts

INGREDIENTS

1/2 pkg (16 oz) butter-flavored cookies (about 40 cookies)

6 tbsp (90 mL) butter (3/4 stick), melted

1/4 cup (50 mL) packed brown sugar

1   lemon

8 oz (250 g) cream cheese

1/4 cup (50 mL) powdered sugar

1/2 cup (125 mL) fresh strawberries

1/2 cup (125 mL) fresh blueberries

1/4 cup (50 mL) Blueberry Lemon Sauce

   Additional powdered sugar for dusting (optional)

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Mixing Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5–8 minutes or until crusts are set and just beginning to brown.

2

Meanwhile, for filling, zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Juice lemon using Juicer to measure 1 tbsp (15 mL). Place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add zest, juice and powdered sugar; mix well using Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).

3

Remove sheet pan from oven. Carefully transfer tart pans to Stackable Cooling Rack using Chef's Tongs. Cool 5 minutes. Hull strawberries using Core & More; cut into quarters using Utility Knife. Add strawberries, blueberries and sauce to Small Batter Bowl; toss gently to coat.

4

Carefully remove crusts from tart pans. Pipe filling over crusts; top with fruit mixture and sprinkle with powdered sugar, if desired.

Yield:

  ,
6 servings of 1 tart

Nutrients per serving:

Calories 500, Total Fat 33 g, Saturated Fat 15 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 49 g, Fiber 2 g, Protein 6 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.

Tomato-Basil Soup with Ricotta Dumplings

Chilly outside? Warm up with a bowl of Tomato Basil Soup with Ricotta Dumplings. Get the recipe here:

Tomato-Basil Soup with Ricotta Dumplings
Ingredients
Soup
1 tsp (5 mL) olive oil
1 garlic clove, pressed
1 can (15 oz or 398 mL) crushed tomatoes, undrained
1 1/2 cups (375 mL) vegetable or chicken broth
1/4 cup (50 mL) snipped fresh basil
Dumplings
1/4 cup (50 mL) part-skim ricotta cheese
2 tbsp (30 mL) grated fresh Parmesan cheese
1 egg white, lightly beaten
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
1/3 cup (75 mL) all-purpose flour
Thinly sliced fresh basil leaves

Directions

1 For soup, combine oil and garlic in (3-qt./2.8-L) Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.

2 Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small Scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.

Yield: about 3 cups, 2 servings of 1 1/2 cups/375 mL

Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 13 g, Sodium 1400 mg, Fiber 6 g

U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 medium-fat meat (2 carb)

Cook's Tips:
Soup should be gently simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain their texture.

For the most tender dumplings, carefully measure flour by lightly spooning into cup and leveling off with a knife. Do not overmix the batter once the flour has been added.

Triple-Chocolate Truffles

How about an end-of-the-week treat? These Triple-Chocolate Truffles are super impressive, but so easy to make. 

Triple-Chocolate Truffles
Ingredients
Truffles
8 oz (250 g) semi-sweet chocolate, chopped
3/4 cup (175 mL) heavy whipping cream, divided
1/4 tsp (1 mL) Double-Strength Vanilla
8 oz (250 g) white chocolate, chopped
10 oz (300 g) bittersweet chocolate, chopped
Drizzle
2 oz (60 g) white chocolate, chopped
Garnishes (optional, see Cook's Tip)

Directions
1 Line Loaf Pan with plastic wrap, allowing 1 in. (2.5 cm) to extend past sides. Place semi-sweet chocolate, 6 tbsp (90 mL) of the cream and vanilla in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds with Mini Mix ‘N Scraper®. Pour chocolate mixture into prepared pan; spread evenly. Cover; refrigerate 1 hour or until firm.

2 Place white chocolate and remaining 6 tbsp (90 mL) cream in clean Micro-Cooker®. Microwave as directed in Step 1. Cool slightly. Spread evenly over chilled semi-sweet chocolate. Cover; refrigerate 4 hours or overnight.

3 Carefully remove layered chocolate from pan; cut into 1-in. (2.5-cm) square truffles using Color Coated Chef's Knife. Place bittersweet chocolate into clean, dry Micro-Cooker®. Microwave as directed in Step 1; cool slightly. Transfer half of the melted chocolate to (2-cup/500-mL) Prep Bowl. Using a fork, dip one truffle at a time into chocolate; slide bottom of fork across top edge of Prep Bowl to remove excess chocolate. Push truffle off of fork onto Parchment Paper. Repeat with remaining truffles, adding additional melted chocolate to Prep Bowl as necessary. Let stand 5 minutes or until chocolate is set.

4 For drizzle, place white chocolate in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 30 seconds. Cool slightly. Spoon chocolate into small resealable plastic bag. Twist bag to seal; trim small corner to allow chocolate to flow through. Pipe chocolate over truffles. Let stand 10 minutes or until chocolate is set.

Yield: 32 truffles servings of 1 truffle

Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g

U.S. Diabetic exchanges per serving: 1 fruit, 2 fat (1 carb)

Cook's Tips:
Truffles are easiest to work with when they're cold. For best results, keep half of the truffles in the refrigerator while dipping the other half.

If layers come apart while dipping truffles, dab some melted chocolate between layers using Small Spreader to adhere them together.

Store truffles between layers of Parchment Paper in a tightly covered container up to several weeks.

If desired, substitute garnishes such as Coarse Sea & Himalayan Salt, chopped pistachios, crystallized ginger or toasted coconut for the white chocolate drizzle.

Chocolate-Banana Cream Trifle

Entertaining a large crowd this weekend? Our Chocolate-Banana Cream Trifle is easy to make and easy to serve. Oh, and did we mention it's absolutely delicious? Get the recipe here:

Chocolate-Banana Cream Trifle
Ingredients
18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
3/4 cup (175 mL) semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
1 cup (250 mL) milk
1 lemon
4 large bananas

Directions
1 Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Bamboo Fiber Mixing Bowl.

2 For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in large Bamboo Fiber Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using Small Mix ‘N Scraper®; set aside.

3 Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into medium Bamboo Fiber Mixing Bowl using Egg Slicer Plus®. Add lemon juice and toss gently. Set aside 12 slices for garnish.

4 To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.


Yield: 16 servings of about 1/2 cup (125 mL)

Nutrients per serving: Calories 240, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 39 g, Fiber 2 g, Protein 3 g

Cook's Tips: To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.

Mini Corn Dog Bites

 Mini Corn Dog Bites. Mix up an 8.5oz box of corn muffin mix, divide batter into the Mini-Muffin Pan, and add hot dog slices. Bake for 10-12 minutes at 375°.

Eat Your Heart Out cake

Eat Your Heart Out

This sinfully rich heart-shaped cake is a cinch to throw together. Just prepare a standard-size box of cake mix (any flavor) according to the package directions. Spray one Round Cake Pan and Square Baking Pan with nonstick cooking spray, then divide the batter evenly among the cake pans and cook according to the package. Once completely cooled, cut the round cake in half to assemble the heart. Place the two cake halves flush with two adjacent sides of the square cake. Use any canned frosting to “glue” the cake together, then frost the top of cake with remaining frosting. Now comes the fun part: decorating! Here are a few ideas:

Add red or pink food coloring to the cake batter before baking or frost the cake with red or pink-tinted frosting. Then, top with raspberries or sliced strawberries for a sweet garnish.
Impress your sweetheart with candied flowers. Just wash edible flowers in cold water, place on paper towels and air-dry or gently blot dry. Then, brush an egg white lightly onto flower with the Pastry Brush. Sprinkle flowers evenly with sugar and shake gently to remove any excess. Place them on the Stackable Cooling Rack to dry at least 30 minutes, then decorate your cake!
For a truly delicious Valentine’s Day dessert, use red velvet cake mix and frost with canned cream cheese frosting. Once the cake is frosted, sprinkle with heart-shaped sprinkles or red colored sugar.

Apple-Ginger Egg Rolls

INGREDIENTS

1 1-in. (2.5-cm) piece peeled fresh gingerroot

2 large Granny Smith apples, peeled

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) cornstarch

1/4 tsp (1 mL) ground cinnamon

2 oz (60 g) reduced-fat cream cheese (Neufchâtel), softened

10 sheets (9 x 14 in./23 x 35 cm) thawed frozen phyllo dough

1 tbsp (15 mL) butter, melted

   Powdered sugar (optional)

DIRECTIONS

1

Preheat oven to 400°F (200°C). Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp (10 mL). Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine ginger, apples, granulated sugar, cornstarch and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 3-–4 minutes or until thickened and bubbly; stir. Cool 5 minutes. Add cream cheese; mix well.

2

Lay one sheet of the phyllo on Cutting Board; spray with nonstick cooking spray. Fold phyllo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp (15 mL) of the filling to within 1 in. (2.5 cm) of folded edge of phyllo using Adjustable Measuring Spoon, leaving a 1-in. (2.5-cm) border on each side. Lift folded edge of phyllo up over filling, tucking phyllo tightly around filling. Fold sides of phyllo in toward center; gently roll up. Repeat with remaining phyllo and filling.

3

Place egg rolls, seam sides down, onto Large Bar Pan; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake 12–-14 minutes or until egg rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with powdered sugar, if desired.

Yield:

  ,
10 servings of 2 egg rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in refrigerator for up to 2 weeks or freeze for up to 2 months.

33 calorie cheesecake!

33 calorie cheesecake!

INGREDIENTS:
*3/4 Cup nonfat cottage cheese
*2/3 cup nonfat plain yogurt
* 1 TBS flour
* 2 TBS sugar
* 1/4 tsp salt
*4 egg whites
*Juice from 1/2 a lemon
*1/2 cup assorted fresh berries

DIRECTIONS:
1. Place all ingredients except for eggs in the blender or food processor and whip until the batter is smooth.
2. Now add the eggs and give it a few pulses.
3. Finally, add the fruits and gently mix them in with a spoon. Do NOT blend!
4. Spray the bottom of your pan with some cooking spray or lightly cover with oil.
5. Pour the batter in.
6. Place the pan into your oven which should be set at 350 degrees. The suggested time for cooking is around 30 minutes but check frequently to make sure the cheesecake does not brown or dry out.
7. When done, serve either super-hot straight out of the oven or chilled in the fridge. Enjoy!

LEMON ALMOND TART

LEMON ALMOND TART

Lemon makes me so incredibly happy. I cannot say no to anything lemon. It is tart and refreshing, and so light. Even the smell of lemon instantly changes my mood. Add a little almond and I am a goner. My tart has a shortbread crust with a hint of almond, filled with a sweet tart lemon vanilla bean filling. Elegant and simple.

In the summer, I top this tart with fresh blueberries and raspberries and a dusting of powdered sugar. In the winter, I sugar a few cranberries to add a gorgeous shimmer to the top of the tart. Both instances require a touch of freshly whipped cream for good measure.

Lemon Almond Tart
By Bree

Ingredients:

Crust:
¾ cup (1 ½ sticks) butter, room temperature
3/4 cup powdered sugar
1/2 cup almond meal
1 1/4 cups flour
1 teaspoon salt
1 egg yolk

Filling:
5 eggs
1 1/4 cups sugar
1/2 teaspoons salt
3/4 cup fresh lemon juice
2 teaspoons lemon zest
1 vanilla bean, seeded
2 tablespoons heavy cream

Directions:

Preheat oven to 350°F. Butter a 10-inch or 11-inch tart or quiche pan with a removable bottom. Cream butter and powdered sugar in a food processor. Add almond meal, flour, salt, and egg yolk. Pulse until combined. Press the dough into the bottom and up the sides of the pan. Pierce all over with a fork. Freeze for 20 minutes. Bake the crust for 20 to 25 minutes or until just golden. Check halfway during the cooking time and press down the bottom and sides if needed. Remove from oven and let cool for 15 minutes, pressing the sides again as needed.

Make the filling by beating eggs and sugar with an electric mixer until pale in color. Add salt, juice, zest, vanilla bean and cream, beat until incorporated. Pour into crust and bake for 25 minutes or until set. Cool completely. Garnish with whipped cream and berries.

Mini Morsel Meringue Cookies

Ingredients

• 4 large egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 300° F. Grease baking sheets.

BEAT egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels 1/3 cup at a time. Drop by level tablespoon onto prepared baking sheet.

BAKE for 20 to 25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers. 

Nutritional Information

• Serving Size
  1/60 cookies (5 dozen) of recipe
• Calories 40
• Calories from Fat 15

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

• Total Fat 1.5g2%
• Saturated Fat 1g5%
• Cholesterol 0mg0%
• Sodium 25mg1%
• Carbohydrates 7g2%
• Dietary Fiber 0g0%
• Sugars 6g
• Protein 0g

• Vitamin A0%
• Vitamin C0%
• Calcium0%
• Iron0%

Garlic Parmesan Roasted Brussel Sprouts

Ingredients:
1 - 1 1/2 Pounds Brussel Sprouts
5 cloves Garlic, minced
1/4+ cup Parmesan Cheese, freshly grated
2 T. Olive Oil
Sea Salt, to taste
10-20 cranks Fresh Ground Pepper


Directions:
Preheat oven to 400 degrees.
Lightly spray a 9x13 glass baking dish with cooking spray.
Cut off the bottom of each sprout.
Remove the first layer of leaves, then wash the sprout.
For smaller sprouts, cut in half.
For larger sprouts, cut into quarters.
Either mince the five garlic cloves or use a garlic press.
Add the garlic to the olive oil, and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.

Sprinkle the sea salt and Parmesan cheese over the sprouts,
Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.
I stirred mine occasionally so that some of the thinner pieces didn't char too much.

PEAR BRUNCH CAKE

PEAR BRUNCH CAKE

One of the easiest holiday gatherings to throw is a festive brunch. And it’s even easier when you have a great brunch cake recipe in your repertoire.

This tender coffee cake brings together the delicious fruitiness of fresh pears with the warmth of cinnamon, the sweetness of almond, and the delicious crunch of a buttery streusel topping. This is a treat that will have your guests begging for seconds, and asking you for the recipe.

Pear Brunch Cake
By Lori & Paul
Makes 2 8-inch cakes

Ingredients:

Streusel:
¾ cup flour
½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon salt
4 tablespoons cold butter, diced
½ cup sliced almonds

Cake:
Butter, for preparing your pans
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 1/4 cups whole milk
1 teaspoon almond extract
1 large egg
2 ripe pears, cored and diced

Directions:

Preheat oven to 350°F.

Butter two 8-inch round baking pans and set aside.

First, make the streusel. Mix together flour, brown sugar, cinnamon and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in sliced almonds. Refrigerate until ready to use.

To make the cake batter, mix together the flour, sugar, baking powder and salt in a medium bowl. Add milk, extract and egg, stirring until just combined. Do not over mix.

Pour batter into prepared baking pans. Sprinkle half of the pears over the top of each cake, pressing them into the cake slightly. Top each cake with half of the streusel mixture.
Bake for approximately 30 minutes, or until a tester inserted into the centers of the cakes comes out clean.