BUFFALO CHICKEN MEATBALLS

Spicy, cheesy, and perfectly poppable, Stuffed Buffalo Chicken Meatballs are the ultimate appetizer to serve for the big game. I mix 99% fat-free ground chicken with a blend of homemade Ranch seasoning, stuffed with salty Feta cheese, then coated in spicy, buttery, buffalo wing sauce. Serve with toothpicks to enjoy all the flavor of a buffalo wing without the muss & fuss.

Buffalo Chicken Meatballs
By Kristin
Makes 16 meatballs

Ingredients:

1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauce

Directions:

Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not over mix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.

Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

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BACON BRIE POTATO SKINS

Need an appetizer for your team’s bowl game of NFL playoffs? Try these potato skins! They can be baked up the morning of the game, or made a head of time and reheated. The crisp potato skin is season perfectly wit a thyme butter, making a delicious and easy to serve vehicle for a bacon and brie filling. Don’t waste the potato filling, use it to make mash potatoes.

Bacon Brie Potato Skins
By Taylor
Makes 24 potato skins

Ingredients:

5 pounds russet potatoes, about 12 potatoes
8 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon coarse ground black pepper
1 pound thick cut bacon, cooked, drained on paper towels, chopped into bite sized pieces
1 pound Brie cheese, rind removed, torn into bite-sized pieces
1/2 cup chopped scallions (white and green part)

Directions:

Preheat oven to 400°F. Scrub and dry potatoes. Pierce with fork. Bake potatoes for about 45 minutes or until soft when pierced with a fork. Set aside and cool 15 minutes.

Slice each potato in half length wise. With a spoon, scoop out the cooked potato from each half, leaving about 1/4 inch of flesh on each potato skin. Place potato halves on cookie sheet cut side up (you may want to line baking sheet with a silicone liner or parchment paper)

Melt butter. Add salt, thyme and pepper to butter. Stir mixture. Brush each potato half with melted butter mixture. Bake potato skins at 400°F, for 5 to 7 minutes, or until butter bubbles. Remove pan from oven Flip potatoes over and brush the skins with melted butter.. Return potato skins to the 400 degree oven and bake for 5 to 7 minutes until butter bubbles. Remove skins from oven.

Turn potatoes over. Fill each potato skin with bacon. Add bits of Brie to each skin. Top the potato skins with chopped scallion. Bake filled skins in 400 degree oven for about 3 minutes or until cheese melts. Remove potato skins from oven and serve warm or at room temperature.

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.