Friday, June 16, 2017

BANANA PECAN CAKE


Yield: 8
Serving Size: 1 slice
Ingredients
  • 1½ cups pecans
  • 3 ripe bananas
  • ¼ cup heavy cream
  • ¼ tsp. ground cinnamon
  • 2 stick (16 tbsp.) unsalted butter, room temperature
  • 1¼ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup reduced-fat (2%) milk
  • ¼ tsp. kosher salt
  • ½ tsp. baking soda
  • 1 cup all-purpose flour
Instructions
  1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
  2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
  3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
  4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
  5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.
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Wednesday, June 14, 2017

7-Layer Cobb Salad

7-Layer Cobb Salad

Ingredients


  • 2 cups Romaine, chopped
  • 2 cups cucumber, peeled, seeded, diced
  • 2 cups tomato, diced
  • 2 cups avocado, diced
  • 3 hard-cooked eggs, minced
  • 1 cup crumbled bleu cheese
  • 1 cup cooked, crumbled bacon
  • Directions


  • In a baking dish or decorative bowl, layer ingredients in the following order: Romaine, cucumber, tomato, avocado, eggs, bleu cheese, bacon. Set aside.
  • Make the dressing. In a small bowl, whisk together 1 cup guacamole, 1/2 cup sour cream, 1/2 cup buttermilk, and 1/4 tsp coarse kosher salt. Pour dressing over salad. Serve cold or at room temperature.
  • Tuesday, May 09, 2017

    Pull Apart Pizza Bread

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    Ombre Cake

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    Hummingbird Cake


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    Herb Chicken and Vegetables

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    Corn Bread

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    Breaded Chicken

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    Blueberry Lemon Cake

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    Black Russian Bundt Cake

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    Apple-Cinnamon Monkey Bread

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    Apple Upside Down Cake




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    Friday, May 05, 2017

    Wednesday, March 22, 2017

    Triple Chocolate Layered Dessert

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    Sangria Ring

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    Jel Ring Sandwiches

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    Jel Ring Pizza

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    Jel-icious Lemon Chiffon

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    Spring Krispie Cake



    This is made in the Tupperware Jell Ring Mold
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    Monday, February 20, 2017

    Green Tea Smoothie



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    Blackberry Apple Smoothie

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    Coffee Banana Breakfast Smoothie

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    Peach Grapefruit Smoothie

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    Orange Strawberry Smoothie

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    Mango Lime Smoothie

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    Banana Cream Pie Smoothie

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    Strawberry Peach Smoothie

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    Chocolate Strawberry Smoothie

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    Peach Cobbler Smoothie

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    Raspberry Tang Smoothie

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    Tropical Sunset Smoothie




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    Wednesday, February 15, 2017

    Poached Eggs with Tarragon Sauce

    Benedict Poached Eggs

    Ingredients

    • ***Egg Ingredients***
    • 10 large eggs
    • 30 tbsp. water, divided
    • Slices of brioche, English muffins,and assorted savory breads
    • 2 cups Tarragon Sauce (recipe below)
    • ½ cup Canadian bacon, finely chopped
    • ¼ cup fresh chive, minced
    • ¼ cup pimento, minced
    • ***Tarragon Sauce***
    • 4 egg yolks
    • 1 tsp. grainy mustard
    • 1 cup canola oil
    • Juice of 1 lemon
    • 2 tbsp. water
    • 2 tbsp. tarragon, minced
    • ½ small garlic clove, crushed
    • ½ tsp. coarse kosher salt

    Directions

    1. ***Egg Directions***
    2. Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered.
    3. Crack 1 egg into each Egg Insert.
    4. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until desired doneness. Transfer to a chaffing dish with 1˝/2.5 cm of warm water in the food dish. Repeat with remaining eggs.
    5. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento.
    6. ***Sauce Directions***
    7. In the base of the Power Chef® System with paddle attachment, blend together egg yolks and mustard. While blending, slowly stream in oil through the funnel attachment; mixture will thicken. Blend in lemon juice.
    8. Transfer mixture to a small bowl. Stir in water, tarragon, garlic, and salt. Add additional lemon juice, salt, and pepper to taste. Serve at room temperature atop Poached Eggs.
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