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.