S'mores Cheesecake Recipe

Cook Time: 6 hours 20 min

Prep Time: 40 min

Ingredients

( Serves 16 )

For Crust:

1 1/4 cup graham cracker crumbs

3 tablespoon granulated sugar

1/4 cup (plus 2 tablespoons) butter (melted)

For Cheesecake:

3 package (8 oz each) cream cheese (softened)

1 cup packed light brown sugar

1/3 cup marshmallow creme

1 tablespoon vanilla

4 whole eggs

1/4 teaspoon ground cinnamon

1 cup (6 oz) milk chocolate chips

For Topping:

1 cup (6 oz) milk chocolate chips

1/4 cup heavy whipping cream

Directions

1. Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
2. In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside.
3. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
4. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth.
5. Add brown sugar, marshmallow creme and vanilla, and beat until smooth.
6. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon.
7. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
8. Bake cheesecake 15 minutes; reduce oven temperature to 225°F.
9. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.)
10. Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature.
11. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
12. 5 In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
13. Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours.
14. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving.
15. Store any leftovers covered in refrigerator.

Nutrition Information

Calories: 430.00	Fat: 29.00 g
Saturatedfat: 17.00 g	Cholesterol: 120.00 mg
Sodium: 230.00 g	Protein: 7.00 g
Carbohydrates: 36.00 g	Fiber: 0.00 g

Chicken with Fresh Herb Chimichurri

INGREDIENTS

Chimichurri

1  lime

3 cups (750 mL) loosely packed fresh cilantro

1 1/2 cups (375 mL) loosely packed fresh basil leaves

2  green onions with tops, cut into thirds

3 tbsp (45 mL) water

1  garlic clove, peeled

1/2 tsp (2 mL) grated fresh gingerroot

1/2 tsp (2 mL) crushed red pepper flakes

1/4 tsp (1 mL) salt

Chicken & Rice

18   low-sodium butter-flavored crackers, crushed

4   boneless, skinless chicken breasts (3 oz/90 g each)

2 tbsp (30 mL) light mayonnaise

1/4 tsp (1 mL) each salt and coarsely ground black pepper

1 tbsp (15 mL) canola oil

1 1/2 cups (375 mL) hot cooked sushi rice (see Cook'’s Tip)

DIRECTIONS

1

For chimichurri, using Citrus Press, juice lime to measure 1 tbsp (15 mL). Place juice, cilantro, basil, green onions, water, garlic and ginger in Manual Food Processor. Cover and pump handle until coarsely pureed. Pour chimichuri intoSmall Batter Bowl. Stir in red pepper flakes and salt. Set chimichurri aside.

2

For chicken, place cracker crumbs into Coating Tray; microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 30 seconds. Flatten chicken to a 1/2-in. (1-cm) thickness with Meat Tenderizer. Brush chicken with mayonnaise using Chef's Silicone Basting Brush; season with salt and black pepper. Dredge chicken in cracker crumbs, firmly pressing to coat.

3

Heat oil in Executive (12-in./30-cm) Skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering. Cook chicken 3-4 minutes on each side or until centers are no longer pink. Place rice and 3 tbsp (45 mL) of the chimichurri into Classic Batter Bowl; mix well. Serve chicken with rice and remaining chimichurri.

Yield:

  ,
4 servings of 1 chicken breast

  ,
4 servings of 1/3 cup rice

  ,
4 servings of 1/4 cup chimichurri

Nutrients per serving:

Calories 360, Calories from Fat 100, Total Fat 11 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 1 g, Protein 21 g

U.S. Diabetic exchanges per serving:

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

Cook's Tips:

Chimichurri is a thick herb sauce that is popular in Argentina.

Sushi rice is a short grain rice widely used in Asian cooking and can be found in the ethnic section of most grocery stores.

Vanilla Snack Cakes (Twinkies)

Vanilla Snack Cakes (Twinkies)
Adapted from King Arthur Flour
Yield: 24 cakes

Snack Cakes:
1 1/2 cups all-purpose flour
4 tablespoons corn starch
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
3/4 cup cold water
1 teaspoon Princess flavoring (or 1 teaspoon vanilla extract)
7 eggs, separated

Preheat the oven to 350°. Spray a canoe pan or muffin tins with cooking spray and set aside.

Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Using the STAINLESS WHISK, Whisk together or beat on low speed for a minute, until combined. Add oil, water, Princess flavoring, and egg yolks. Beat on medium speed until smooth.

Using THE SMALL MIX AND SCRAPPER, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the CLASSIC BATTER BOWL, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

With the LARGE SCOOP, scoop the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a CLASSIC SCRAPPER. Allow them to cool, flat side down, directly on the STACKABLE COOLING RACK.

Filling:
2 tablespoons all-purpose flour
1/2 cup milk (I used soy milk)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar

In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.

Use the EASY ACCENT DECORATOR to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains cream filling!

Mini Cherry Cordial Cups

INGREDIENTS

1 pkg (1.9 oz/54 g) frozen mini phyllo shells (15 shells)

3/4 cup (175 mL) mini semi-sweet chocolate morsels, divided

1 tsp (5 mL) canola oil

1 jar (10 oz) maraschino cherries with stems (about 30 cherries), rinsed, drained and patted dry, divided

2 oz (60 g) cream cheese, softened

1/4 cup (50 mL) powdered sugar

1/8 tsp (0.5 mL) almond extract

1/2 cup (125 mL) thawed frozen whipped topping

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Bake phyllo shells on Medium Sheet Pan 3-5 minutes or until crisp. Remove shells from oven and cool slightly.

2

Set aside 2 tbsp (30 mL) of the chocolate morsels. Microwave remaining chocolate and oil in uncovered (2-cup/500-mL) Prep Bowl on HIGH 30-60 seconds or until almost melted, stirring every 20 seconds.

3

Line Small Sheet Pan with a piece of Parchment Paper. Leaving stems intact, dip 15 cherries into melted chocolate and place onto parchment. Refrigerate 10 minutes or until chocolate is set.

4

Pour remaining melted chocolate into a small resealable plastic bag and trim the corner. Squeeze chocolate evenly into shells.

5

Remove stems and finely chop remaining cherries using Food Chopper. Firmly pat cherries dry with paper towels.

6

To make the filling, mix cream cheese, powdered sugar and almond extract inSmall Batter Bowl until smooth.

7

Stir in chopped cherries and whipped topping; mix until stiff. Stir in reserved chocolate morsels.

8

Scrape filling into small resealable plastic bag; trim corner and squeeze filling evenly into shells. Top with one chocolate-dipped cherry.

Yield:

15 cordial cups,
15 servings of 1 cordial cup

Nutrients per serving:

Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 14 g, Fiber 1 g, Protein 1 g

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

Cook's Tips:

To quickly soften cream cheese, place it into the Classic Batter Bowl and microwave it for 10-15 seconds or until soft.

To easily fill plastic bags for piping, stand the Measure-All® Cup upright. Place the corner of the bag into the cup and fold over the edges. Spoon the mixture into the bag; remove the bag from the cup and secure with a Twixit! Clip.

Spicy Shrimp Ceviche Cups

INGREDIENTS

Tortilla Cups

6  (11-inch) flour tortillas

2 teaspoons vegetable oil

Sour Cream Filling and Ceviche

2 tablespoons finely chopped fresh cilantro

1  lime

1/2 cup sour cream

1  garlic clove, pressed

1/4 teaspoon salt, divided

8 ounces cooked large shrimp, peeled and deveined, tails removed

1/2  medium red bell pepper

1  serrano pepper, seeded

1/3 cup finely chopped seedless cucumber

1/4 cup finely chopped red onion

  Additional cilantro sprigs for garnish (optional)

  Cucumber Fan (optional)

DIRECTIONS

1

Preheat oven to 350°F. For tortilla cups, using Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan usingMini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

2

For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime usingMicroplane® Adjustable Fine Grater. In (1-cup) Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.

3

For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt inClassic Batter Bowl; mix well using Small Mix 'N Scraper®.

4

Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.

Yield:

  ,
24 servings of  

Nutrients per serving:

Calories 50, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g, Sodium 80 mg, Fiber 0 g

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

Cook's Tips:

These tortilla cups can be filled with other fillings such as chicken, tuna or egg salad; cooked taco meat topped with shredded cheese; hummus topped with finely diced red bell pepper or ripe olives; or guacamole topped with salsa and/or sour cream.

Preparing a Cucumber Fan: Slice a 1/2-inch piece horizontally off of one side of the cucumber. Trim ends of the cucumber piece at an extreme angle. Make diagonal cuts at 1/8-inch intervals, being careful not to cut all the way through other end. Carefully fold every other slice back toward the end to form a fan shape.

Autumn Sweet Potatoes

INGREDIENTS

1/2 cup pecan halves

2 1/2 lbs sweet potatoes, peeled

1 tsp salt

1/2 tsp ground black pepper

1/2 cup water

1/4 cup dried cranberries

2 tbsp brown sugar

2 tbsp butter, melted

1 tbsp fresh thyme leaves, coarsley chopped

DIRECTIONS

1

Coarsely chop pecans using Food Chopper. Place into Round Covered Baker. Microwave, uncovered, on HIGH 1-2 minutes or until toasted, stirring every 30 seconds. Remove pecans from baker and set aside.

2

Dice potatoes into 1-in. pieces. Add potatoes, salt and pepper to large Bamboo Fiber Bowl. Mix well. 

3

Add potatoes and water to baker. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender but still firm, stirring once. Drain potatoes.

4

Carefully remove baker from microwave using Oven Mitts; drain. Return potatoes to bamboo bowl and add cranberries, brown sugar, butter and thyme. Mix well.

5

Add potatoes to baker. Microwave, covered, on HIGH 2-3 minutes or until potatoes are tender. Sprinkle with pecans.

Yield:

  ,
8 servings of  

  ,
 servings of  

Nutrients per serving:

Calories 220, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g

Thai Basil Chicken Lettuce Wraps

INGREDIENTS

Peanut Sauce

2 tbsp (30 mL) dry-roasted peanuts

1 tbsp (15 mL) chopped fresh basil

1/4 cup (50 mL) poppy seed salad dressing

2 tsp (10 mL) Asian Seasoning Mix

1 tbsp (15 mL) rice vinegar

1 tbsp (15 mL) water

Salad

1 small cucumber

1/2 medium red bell pepper

1 1/2 cups (375 mL) shredded cooked chicken (8 oz/250 g)

4 large Boston or bibb lettuce leaves

  Additional chopped peanuts and chopped fresh basil (optional)

DIRECTIONS

1

For sauce, chop peanuts using Food Chopper. Chop basil using Chef's Knife. Combine peanuts, basil, dressing, seasoning mix, vinegar and water in Small Batter Bowl; set aside.

2

For salad, peel cucumber; slice into julienne strips using Julienne Peeler, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

3

To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.

Yield:

  ,
2 servings of  

Nutrients per serving:

Calories 410, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 100 mg, Carbohydrate 13 g, Protein 36 g, Sodium 420 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 starch, 4 low-fat meat, 2 fat (1 carb)

Cook's Tips:

These wraps are colorful when served open-face but can also be wrapped between two lettuce leaves, if desired. Romaine, green or red leaf lettuces are also good options for making lettuce wraps.

Tortillas can be substituted for the lettuce leaves for a heartier version.

Our Asian Seasoning Mix gives this peanut sauce the perfect balance of authentic flavor. The sauce can easily be doubled and is delicious served with grilled chicken or with vegetables for dipping.

If desired, 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 pressed garlic clove can be substituted for the Asian Seasoning Mix.