We Love Pizza

 

Not to be cheesy, but nothing says love like mini heart-shaped pizzas. Lightly brush a Stoneware Cookie Sheet with canola oil. Divide refrigerated pizza dough into quarters and shape into hearts. Bake in a 425°F preheated oven 12–15 minutes or until golden brown, then top pizza(s) with whatever you love. Bake for 2–3 minutes or until cheese melts

Whole-Hearted Brownies

Whether you’re an edge–of–the–pan brownie lover or all about the ooey–gooey centers, everyone will love this. Bake an 18.3–oz package of brownies in the Brownie Pan. Let them cool and cut out the centers of each with the heart-shaped Creative Cutter.

Sweet Thought: Top these treats with ice cream or whipped cream. Or let guests get creative with canned frosting, melted chocolate, heart-shaped sprinkles or colored sugar.

Pesto-Cheese Pastries

Ingredients:
2 oz (60g) cream cheese, softened
1 oz (30g) Parmesan cheese
2 tbsp (30mL) prepared pesto basil
½ pkg (17.3oz/450g) frozen puff pastry sheets (1 sheet), thawed
2 oz (60g) thinly sliced deli ham (about 6 slices)

Prep Time: 20 minutes
Total Time: 45 minutes

Directions:

1. Prepare filling. Preheat oven to 400F (200̊C). Line Large Sheet Pan with Parchment Paper; set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Grate Parmesan cheese into batter bowl using Rotary Grater; add pesto and mix well.

2. Assemble pastries. Unfold pastry dough onto flat side of Large Grooved Cutting Board; lightly roll seams using Baker’s Roller. Arrange ham over dough, overlapping if necessary. Spread cream cheese mixture over ham using Small Spreader. Bring bottom edge of dough up to create 1 ½-in. (4-cm) fold; bring edge up again to make another 1 ½-in. (4-cm) fold. Repeat on opposite side. Fold dough in half, bringing folded edges together. Press dough lightly to seal.

3. Slice and bake. Cut dough crosswise into sixteen ¼-inch-thick (6-mm) slices using Bread Knife. Place slices cut-side up onto sheet pan. Bake 22-25 minutes or until golden brown. Serve warm.

Yield:
16 Servings

Double Chocolate Profiteroles

Ingredients

White Chocolate Mousse

 

1 cup heavy whipping cream, divided

4 ounces white chocolate, finely chopped

 

Profiteroles

 

1/2 cup plus 2 tablespoons flour

2 tablespoons unsweetened cocoa powder

3/4 cup water

3 tablespoons butter

1 tablespoon granulated sugar

1/4 teaspoon salt

3   eggs, lightly beaten

 Fresh blackberries, raspberries or sour cherries in syrup, drained (optional)

 Powdered sugar

 

Directions

1

For white chocolate mousse, place 1/2 cup of the cream in Small Micro Cooker . Microwave on HIGH 45 seconds. Pour hot cream over chocolate in ; stir until chocolate is melted and smooth. Stir in remaining 1/2 cup cream. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse with Stainless/Silicone Sauce Whisk until soft peaks form.

 

2

 

Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in Saucepan . Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in Classic Batter Bowl . Add eggs; whisk until smooth and very thick.

 

3

 

Lightly spray Deluxe Mini Muffin Pan with vegetable oil. Attach open star tip to Easy Accent Decorator ; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely. Cut off tops of puffs. If desired, place one berry into bottom of each puff. Fill each puff with mousse using Small Scoop ; replace tops. Sprinkle lightly with powdered sugar; serve immediately.

Yield:

  ,24 servings of 3 profiteroles

Nutrients per serving:

Calories 290, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 20 g, Protein 5 g, Sodium 160 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 medium-fat meat, 4 fat (1 carb)

Cook's Tips:

Pipe batter into pan, filling wells about halfway. Use a wet fingertip to smooth top of rosette for a more even shape. Bake until puffs appear dry on surface and in cracks.

Venting the puffs by making a small cut in side will prevent them from deflating or becoming soggy. Use Bread Knife to slice tops off of cooled puffs.

Rosemary Roasted Potatoes

Ingredients 

1 1/2 lbs (750 g) “"B"” size red potatoes (about 2 in./5 cm in diameter), unpeeled

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) fresh rosemary leaves, finely chopped

2   garlic cloves, pressed

3/4 tsp (4 mL) salt

 Directions

1

Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger . Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.

 

2

 

Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield:

  ,4 servings of  

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g

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

Cook's Tips: No information is currently available.

 

Individual Beef Wellingtons

 

Ingredients 

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet)

2   beef tenderloin steaks, cut 1 inch thick (5-6 ounces each)

 

Vegetable Filling

 

1/2 cup thin carrot sticks

1/2 cup thin red bell pepper strips

1/2 cup thin zucchini sticks

1 teaspoon olive oil

1   garlic clove, pressed

1/8 teaspoon salt

1/2 cup (2 ounces) shredded Italian cheese blend

 

Garlic-Basil Spread

 

1/2 teaspoon olive oil

1   garlic clove, pressed

1 tablespoon snipped fresh basil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

 

Directions 

 

1

 

Two to four hours before serving, line Small Bar Pan with parchment paper . Thaw puff pastry at room temperature. Trim any fat from steaks. 

 

2

 

For vegetable filling, cut vegetables into thin pieces, 2 inches long. Heat oil in 10" Saute Pan over medium heat 1-3 minutes or until shimmering. Add vegetables and garlic pressed with Garlic Press ; cook and stir 5 minutes. Sprinkle with salt and black pepper. Remove to Small Batter Bowl ; cool. Stir in cheese. 

 

3

 

For garlic basil spread, heat 1/2 teaspoon oil over medium-low heat in same pan. Press garlic into oil and cook just until softened, about 1 minute. Add garlic with oil to basil, salt and black pepper. 

 

4

 

To assemble Wellingtons, gently unfold pastry. Cut along one fold line; set aside strip of pastry (1/3 sheet). Cut remaining pastry crosswise in half to form two rectangles. Spoon half of the vegetable filling onto center of each rectangle. Spread one side of each steak with garlic-basil spread. Place steaks on vegetables, garlic-basil side down. Bring pastry corners up over steaks (most of the meat surface is not covered). Gently press pastry against sides of steaks; turn over and place steaks, pastry side up, on bar pan. Cut designs from reserved pastry; arrange over tops. Cover; refrigerate 2-4 hours.

 

5

 

When ready to serve, preheat oven to 425°F. Insert probe of Digital Thermometer into center of 1 wellington. Bake 26-30 minutes or until 130°F for medium rare; 140°F for medium. Remove Wellingtons from bar pan. Let stand 5 minutes before serving. (Temperatures will rise 15°F-20°F during standing time to reach final temperatures of 145°F for medium rare; 160°F for medium doneness.)

Yield:
  ,2 servings of
  
Nutrients per serving:
Calories 830, Total Fat 51 g, Saturated Fat 17 g, Cholesterol 165 mg, Carbohydrate 40 g, Protein 49 g, Sodium 1215 mg, Dietary Fiber 4 g

U.S. Diabetic exchanges per serving:
3 starch, 6 meat, 3 fat (3 carb)

Cook's Tips:
This recipe can be doubled and baked on the Large Bar Pan.
Wellingtons should be removed from the oven before they reach the desired serving temperature because hot steam trapped by the pastry covering continues to cook the steaks during their short stand time.
Beef tenderloin steak is a boneless, very tender steak that is also called filet or filet mignon. For this special-occasion entrée, we recommmend purchasing steaks with a quality grade of Choice. Steaks graded Select are usually less expensive, but may not be as juicy or flavorful.
To give puff pastry a shiny appearance, beat 1 egg with 1 tablespoon cold water and brush over pastry just before baking Wellingtons.

 

 

 

Sun-Dried Tomato Tart Squares

Ingredients

2 pkg (8 oz or 235 g each) refrigerated crescent rolls

8 oz (250 g) cream cheese, softened

2   eggs

1 can (14 oz or 398 mL) artichoke hearts in water, drained

1 jar (8 oz or 210 mL) sun-dried tomatoes in oil, drained and patted dry, divided

1 cup (250 mL) grated Italian cheese blend, divided

2 tbsp (30 mL) Parmesan-Garlic Oil Dipping Seasoning

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) coarsely ground black pepper

 Chopped fresh parsley (optional)

Directions

1

 

Preheat oven to 400°F (200°C). Unroll one package of crescent dough across one end of Large Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough. Using Baker's Roller , roll dough to seal perforations and press up sides. Trim excess dough with Utility Knife . Bake 10-12 minutes or until golden brown.

 

2

 

Meanwhile, place cream cheese in Classic Batter Bowl . Whisk until smooth with Stainless Whisk . Add eggs; whisk until combined. Using Food Chopper, chop artichokes. Place artichokes into 5" Strainer ; press to remove excess liquid. Coarsely chop tomatoes with Chef's Knife . Add artichokes, half of the tomatoes, half of the cheese, dipping seasoning, salt and black pepper to cream cheese mixture; mix with Small Mix 'n Scraper until well blended.

 

3

 

Remove bar pan from oven to Stackable Cooling Rack . Using Small Spreader , spread artichoke mixture evenly to edges of crust; top with remaining tomatoes. Bake 8-10 minutes or until center is set. Remove bar pan from oven. Sprinkle tart with remaining cheese and parsley, if desired. Cut into squares with Pizza Cutter and serve with Mini Serving Spatula .

Yield:

  ,
24 servings of 1 appetizer

Nutrients per serving:

Calories 150, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 30 mg, Carbohydrate 11 g, Protein 4 g, Sodium 340 mg, Fiber 1 g

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

Cook's Tips:

If desired, 2 garlic cloves, pressed, 1 oz (30 g) grated fresh Parmesan cheese and 1/4 tsp (1 mL) salt can be substituted for the Parmesan-Garlic Oil Dipping Seasoning.

Spicy Roasted Vegetable Soup

 

         Ingredients

1 medium red bell pepper

1 medium onion

1 can (14 oz) petite diced tomatoes

1 cup packed fresh cilantro

2   garlic cloves, peeled

1   chipotle pepper in adobo sauce

1/2 tsp salt

1 large red potato (about 1 cup diced)

2 medium zucchini or yellow squash (about 3 cups diced)

1 carton (32 ounces) vegetable broth

1 can (15 oz) black beans, drained and rinsed

 Lime wedges, warm tortillas and sour cream (optional)

Directions

1

 

Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan ; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.

 

2

 

Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into Casserole . Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer . Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.

Yield:
8 cups,
6 servings of 1 1/3 cups
Nutrients per serving:
Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 4 g, Sodium 920 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 vegetable (1/2 carb)

Cook's Tips:
For best flavor, use an all-natural vegetable broth that does not contain mushrooms.

 

Rosemary-Citrus Champagne Cocktails

Ingredients

 

6 4-in. (10-cm) sprigs fresh rosemary

1 can (12 oz/355 mL) frozen citrus blend juice concentrate such as Five Alive®, thawed

2 cups (500 mL) chilled club soda

1 bottle (750 mL) chilled champagne

3 cups (750 mL) ice, plus additional for serving

Directions

1

Place rosemary sprigs and juice concentrate into Classic Batter Bowl . Microwave, uncovered, on HIGH 7–-9 minutes or until mixture comes to a simmer. Carefully remove batter bowl from microwave.

2

Using 7" Strainer , strain juice mixture into Family Size Quick Stir Pitcher . Slowly add club soda and champagne to avoid overflow; plunge gently. Carefully add ice; plunge gently. Serve over additional ice in Frosted Dots Stemware glasses.

Yield:

about 8 cups (2 L),
8 servings of about 1 cup (250 mL)

Nutrients per serving:

Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 25 g, Fiber 0 g, Protein 1 g

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

Cook's Tips:

To safely open a bottle of champagne, remove foil from the cork; dry off the bottle with a clean kitchen towel. Holding your thumb over the cork, carefully remove the wire cage. Place the towel over the cork and bottle. Hold the bottle in one hand and the cork and towel in the other. Tilt the bottle away from you and guests, then slowly twist the bottle, gently pulling down to remove the cork.

Need some inspiration for the perfect evening at home?? 

Here are some fabulous ideas for your table and your plate! 

Create the perfect ambiance with a beautiful center piece and place settings, who said you need a fancy restaurant to wow your love on Valentines Day??

For instructions on how to make the perfect dinner table setting Click Here!!

Whew!

So I have been slightly MIA for a few days, I apologize! Things have been crazy hectic here in the West household.  My husband started a new job, since he has been out of the military it has been quite a transition...but we are all happy for his new employment! He just started at his new job on Monday,  which is wonderfully great news..but I have had a terrible sinus infection the entire weekend and so far all week.  Bummer I know! So it has been a horrible time for me personally, the congestion is unlike any I have ever had before! Luckily, I believe I may be on the mend though *fingers crossed* and I will be well by the end of the week!

This week is Valentines Day! Whew where did the time go?! Are you looking for something quick and festive for your child's lunchbox this week? Check out this adorable sandwiches with a Valentines Day twist! 

Heart Sandwiches

Creative Cutters aren’t just for dessert. You can also use the heart-shaped cutter to core ¼–in crosswise slices of apple or make cutouts in bread slices. Spread on peanut butter, jelly, raisins, chocolate chips — anything yummy. Remember to brush apple “sandwiches” with lemon-lime soda to keep the apple slices from browning.

These are a perfect Valentine's Day addition to your children's lunch boxes!

 

Smoky Yukon Gold Potato Chowder

Ingredients

2 large leeks, white and light green parts only

1 tbsp (15 mL) salted butter

1 medium onion, finely chopped

3   garlic cloves, pressed

1 1/2 tsp (7 mL) smoked paprika

2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)

4 cups (1 L) unsalted chicken stock

1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed

1 1/2 cups (375 mL) 2% milk

3 oz (90 g) extra sharp white cheddar cheese, shredded

1/2 tsp (2 mL) salt

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

6 tbsp (90 mL) reduced-fat sour cream

 Snipped fresh chives and additional smoked paprika (optional)

Directions

1

 

Cut leeks in half lengthwise; thinly slice crosswise. Place into 4qt Stainless Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Collander .

 

2

 

Melt butter in 8qt. Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.

 

3

 

Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into 6qt. Stainless Mixer . Repeat with remaining potato mixture.

 

4

 

Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.

Yield:

  ,
6 servings of 1 1/2 cups soup and 1 tbsp sour cream

Nutrients per serving:

Calories 320, Calories from Fat 90, Total Fat 10 g, Saturated Fat 6 g, Trans Fat 0 g, Cholesterol 35 mg, Sodium 460 mg, Total Carbohydrate 45 g, Fiber 6 g, Sugars 7 g, Protein 15 g

U.S. Diabetic exchanges per serving:

3 starch, 1 medium-fat meat (3 carb)

Cook's Tips:

Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden in color. These boiling potatoes have a moist and succulent texture and are suited for baking, mashing and roasting.

Bowled Over by Chocolate

Inflate eight 5.-in. (13-cm) balloons to measure 11-in. (28-cm) around widest part. Line Large Sheet Pan with parchment paper. Place 8 oz. chopped bittersweet chocolate into clean, dry Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until mostly melted, stirring every 30 seconds; stir until smooth. Place 4 oz. chopped white chocolate in (2-cup/500-mL) Prep Bowl. Microwave as directed above. Drizzle some of the white chocolate into bittersweet chocolate. Dip bottom end of one balloon into chocolate and tilt in a north-south-east-west pattern to form four "petals." Place on sheet pan; hold in place until balloon can stand upright. Repeat with remaining balloons, adding white chocolate as necessary. Freeze 15 minutes. Carefully puncture balloons at knotted end using pin. Slowly release air; remove balloons. Fill with ice cream, pudding, or as desired.

Twice-Baked Potato Bites

Ingredients

4 slices uncooked bacon

10 “B” size red potatoes (about 2¼ in./5.5 cm in diameter), unpeeled

2 tbsp (30 mL) Three Onion Rub, divided

4 oz (125 g) part-skim mozzarella cheese

2 oz (60 g) fresh Parmesan cheese

3 tbsp (45 mL) mayonnaise

3 tbsp (45 mL) sour cream

2   green onions

Directions

1

 

Stack the bacon slices and cut them into ¼-in. (6-mm) pieces. Cook in 8in. Saute Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

2

 

Cut potatoes in half crosswise. Carefully scoop out a ½-in. (1-cm) deep well from the center of each potato half using the scoop end of Core & More.

3

 

Arrange potato halves, well side up, in Small Ridged Baker ; spray with canola oil using Kitchen Spritzer. Sprinkle with ½ tbsp (7 mL) of the rub.

4

 

Cover potatoes with parchment paper. Microwave potatoes on HIGH 9-12 minutes or until tender; remove baker from microwave.

5

 

Meanwhile, grate mozzarella with Microplane® Adjustable Coarse Grater . Grate Parmesan with Microplane® Adjustable Grater-Fine.

6

 

Combine cheeses, remaining 1½ tbsp (22 mL) rub, mayonnaise and sour cream in Small Batter Bowl .  

 

7

 

Using Small Scoop , scoop cheese mixture evenly into potato halves. Microwave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.  

 

8

 

Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle potatoes with bacon and green onions. 

Yield:

  ,
20 servings of 1 appetizer

Nutrients per serving:

Calories 150, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 17 g, Fiber 2 g, Protein 5 g 

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

Cook's Tips:

 Try chilling the mozzarella cheese to make it easier to grate.

Chocolate-Peanut Butter Bombes

 

Ingredients

Glaze

1 pkg (11.5-oz/250 g) milk chocolate morsels

3/4 cup (175 mL) butter (1 1/2 sticks), cut into pieces

2 tbsp (30 mL) plus 2 tsp (10 mL) light corn syrup

Mousse

1 cup (250 mL) milk chocolate morsels

1/4 cup (50 mL) plus 2 tbsp (30 mL) creamy peanut butter

3 tbsp (45 mL) butter, cut into pieces

3   egg yolks

2 tbsp (30 mL) sugar

3/4 cup (175 mL) heavy whipping cream

Chocolate Peanut Butter Sauce  and Coarse Sea & Himalayan Salt (optional)

Directions

1

 

For glaze, bring 2 1/2 cups (625 mL) water to a simmer in Stainless Cookware 3-qt. Covered Saucepan . Combine chocolate and butter in Double Boiler. Place over water in Saucepan and cook, stirring constantly, 3-4 minutes or until chocolate is mostly melted. Remove from heat; stir in corn syrup.

2

 

Using Small Scoop , place a level scoop of glaze into wells of Silicone Floral Cupcake Pan. Using Chef’'s Silicone Basting Brush, brush glaze around bottoms and up sides of wells. Refrigerate 5-10 minutes or until glaze is set. Repeat to apply a second coat of glaze. Place in refrigerator. Set aside remaining glaze in 2-cup Prep Bowl.

3

 

For mousse, place chocolate, peanut butter and butter in Large Micro-Cooker . Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Stir until smooth and set aside.

4

 

Whisk egg yolks and sugar in clean, dry Double Boiler. Set over same Saucepan; cook over medium-high heat, whisking constantly, until Pocket Thermometer registers 140°F (60°C). Transfer egg yolk mixture to Stainless 4qt. Mixing Bowl ; whisk until room temperature, 3-5 minutes. On medium speed of electric mixer, slowly add chocolate mixture to egg mixture. (Mixture will be thick and appear curdled.) Place cream in Stainless 2qt. Mixing Bowl; using clean beaters, beat on medium-high speed until soft peaks form. Gently fold half of the whipped cream into chocolate mixture; fold in remaining whipped cream.

 

5

 

Remove pan from refrigerator. Using Large Scoop , place a scant scoop of mousse into each well; spread to edges. Microwave reserved glaze, uncovered, on HIGH 10-15 seconds or until fluid; spread evenly over mousse to edges. Cover with parchment paper ; refrigerate 3 hours or overnight. Drizzle serving plates with sauce, if desired. Invert pan over Cutting Board ; gently press on wells to release bombes. Place bombes onto plates. Garnish with salt, if desired.

Yield:

12 bombes,
12 servings of 1 bombe

Nutrients per serving:

Calories 500, Total Fat 38 g, Saturated Fat 22 g, Cholesterol 120 mg, Sodium 180 mg, Carbohydrate 34 g, Fiber 2 g, Protein 6 g

U.S. Diabetic exchanges per serving:

2 fruit, 1 high-fat meat, 6 fat (2 carb)

Cook's Tips:

It’'s best to let this dessert stand at room temperature for 30 minutes before serving. This allows the flavors of the chocolate and peanut butter to shine through.

Fabulous Friday!

Whew, what a week it's been!!! 

How was yours? My husband had the flu...ugh I know! Everybody is getting it, luckily..my kids and I are pretty lucky and pretty much never get sick! Great huh?? 

Any great plans for the weekend? We are going to just hang around at home here...it is going to be a much needed and welcomed rainy weekend her in Sacramento..so movies, popcorn and snuggling is on my agenda! 

Did I mention before that February is National Potato Lovers month?? No? Hmmm well what is you favorite potato dish?? I absolutely adore potatoes...I can eat them in any way..they are delicious!

So let's showcase a couple of recipes that I shared on Facebook this past week!  Stay tuned for a couple more posts about potatoes and sweets in the very near future (like in the next hour). 

Happy Friday!!

Strawberry Hearts Cheesecake

Try this decorating idea with any cheesecake recipe: Pipe small strawberry glaze dots onto the still wet cheesecake in a swirl pattern. Then run a toothpick through the center of each dot to create a string of hearts. Check out this cheesecake recipe worth trying with our Mini Tart Pans.

Recipe Crust

4 whole graham crackers, broken (about ½ cup crumbs)
2 tbsp butter, melted
½ tbsp sugar

Filling

1 pkg (8 oz) cream cheese, softened
¼ cup sugar
2 tbsp flour
1 whole egg
1 egg white
½ cup sour cream
¼ tsp Double-Strength Vanilla
2 tbsp strawberry glaze
1 tbsp water

Preheat oven to 350°F. Arrange six Mini Tart Pans on Large Sheet Pan. For crust, process graham crackers in Manual Food Processor until finely crushed. Add butter and sugar; process until well combined.

Using Medium Scoop, place one level scoop of crumb mixture into each tart pan; press crumb mixture into bottom. Bake 8 minutes; remove pan from oven.
Meanwhile, whisk cream cheese until smooth. Then whisk in sugar and flour until well combined. Add whole egg, egg white, sour cream and vanilla; whisk until smooth. Using Large Scoop, place 2 scoops of batter into each crust.

To decorate, combine glaze and water in small bowl and mix well. Transfer to Decorator Bottle fitted with round tip. Pipe small dots, ¼-in. apart, in a swirl pattern over cheesecakes. Then run a toothpick through the center of each dot to create a string of hearts. TIP: Don’t lift the wooden pick out until you finished the last circle

Bake 20-23 minutes or until centers are almost set; remove from oven. Cool to room temperature; cover and refrigerate 3 hours. Carefully remove from tart pans.

Yield: 6 servings

Warm up with this delicious classic, with a little Valentine's Day Twist!

Grilled Cheese Hearts

Put a heartfelt twist on a comfort food classic. Tomato Soup with Grilled Cheese Hearts is perfect for the whole family or a cozy, stay-in dinner for two. The Square Griddle provides even heat distribution for a golden brown grilled cheese. Cut four hearts from a sandwich with the heart-shape Fruit & Cheese Cutter. Make a small slit on the side of the heart and slide it onto the rim of a mug of warm tomato soup. Makes 4 servings.

What You Need:

1 can (26 oz) condensed tomato soup
Bread, cheese and softened butter for grilled cheese
Square Griddle

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Skillet Lasagna

Ingredients

1 jar (24-26 oz or 680-700 mL) marinara sauce

3 cups (750 mL) water

8 oz (250 g) lasagna noodles

1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed

2   garlic cloves, pressed

2 oz (60 g) Parmesan cheese

2 tbsp (30 mL) chopped fresh parsley, divided

1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250 g, see Cook's Tip)

1/2 cup (125 mL) shredded mozzarella cheese

1/4 tsp (1 mL) coarsely ground black pepper

 Additional grated Parmesan cheese (optional)

Directions

1

 

Combine sauce and water in . Cover; bring to a boil.

2

 

Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.

3

 

As noodles cook, place sausage into ; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using . Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

4

 

Meanwhile, grate Parmesan cheese using . Chop parsley using ; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in . Scoop cheese mixture over noodles using . Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

5

 

To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield:

   6 servings of   

Nutrients per serving:

Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3 g 

U.S. Diabetic exchanges per serving:

3 starch, 3 medium-fat meat (3 carb)

Cook's Tips:

Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

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Cupid's Arrow 

Create a fun and healthy treat with fruit kabobs.

What You Need:

• 1 large seedless watermelon
• 1 large cantaloupe
• 1 large honeydew melon
• 6-in. bamboo skewers

Slice fruit into ½-in. slices. Cut cantaloupe and watermelon with the heart-shape Fruit & Cheese Cutter. Cut half of honeydew slices with the triangle-shape Fruit & Cheese Cutter. Cut remaining honeydew slices into a V-shape using Petite Paring Knife. Starting with V-shape honeydew, thread bamboo skewer through center of "v". Skewer through the sides of the heart, alternating cantaloupe and watermelon hearts. Skewer broad-end of triangle honeydew melon. Repeat with remaining skewers.

Tip: Replace some of the fruit with cheese. Cut cheese into ¼-in. slices; use Fruit & Cheese Cutter to cut the same shapes.

 

 

 

It's February!! Woot Woot!

The month of love <3

I am going to be posting some amazingly yummy recipes for the big day, they are fun and creative for the entire family to participate in...so stay tuned!

With that said, there are some AMAZING offers for the month of February...wanna take a look?

I knew you would!

February is the PERFECT time to start your own business!! Between February 1-28, if you join The Pampered Chef you can receive one of these amazing items for FREE!!

That's right, let me break it down what you are seeing above:

• Stainless 12” Covered Skillet – a $229 value
• Executive 12” Skillet – and Glass Lid – a $197 value
• 11” Square Grill Pan – and Grill Press – a $187 valueYea, no kidding...get a return on investment and then some! Not only that, have I shown you the kit you get when you start up?? No? Well let me grab that photo now, you will not be disappointed!

Well, we have two options for new recruits

The first option is our mini-kit, it is $99 to start under this kit, but what you receive is over $345 worth of product!! 

The second option is the standard kit, it is $159 to start under this kit, but what you receive is over $590 worth of product!!! Wow...I know! 

 

That is not all though, we cannot forget to show the current offers for hosts...

What is a Host you ask? Well, a host is somebody who holds a Pampered Chef party - either catalog, virtual or in person/home and earns FREE and discounted products! Yep, it is that easy...just invite your friends to your party of choice, let them shop away and you earn FREE and discounted stuff!

For the month of February you can get your favorite pairs for 60% off if you host a qualifying show!!!

February hosts can choose the perfect pairings from selected favorite products at 60% off!

Choose from:

• Small Bamboo Knife Block Set and Forged Cutlery Honing Tool  
• 12" Executive Skillet and Mix 'N Chop 
• Make-Your-Own Chips Set 
• Rockcrok 2.5-qt. Everyday Pan and 2 Silicone Oven Mitts  
• Microwave Egg Cooker and Small Ridged Baker  
• Deep Covered Baker and Salad Chopper 
• 11" Executive Square Grill Pan and Grill Press 

Excited yet?! I know I am!! Those are some phenomenal deals for February Hosts!!!

But we didn't forget the guests, yep....all guests of February shows will receive a gift too!! All guests who spend $65+ will receive one of four scrapers for FREE!!!



Soooo what's is there to lose?!

Contact me today to get started!

Use that Tax Return to invest in a business...start earning some extra $$$ and enjoy what you do!

Click here to start your business!!

Click here to Host a show!