Cuisinart CBO-1000 manual Baked Pasta with Broccoli and Peppers, Jalapeño-Cheese Cornbread

center of the cake comes out clean. Cool in the pan. Prepare the frosting:

5.In a small mixing bowl, beat together the cream cheese and butter until smooth. Add the goat cheese and mix until homogenous. Sift in the sugar, and then mix until completely smooth. Stir in the salt and vanilla until well mixed.

6.Once the cake has cooled, remove from pan and spread the frosting evenly on top of the cooled cake.

Nutritional information per serving:

Calories: 430 (63% from fat) • carb. 36g • pro. 6g

•fat 31g • sat. fat 8g • chol. 63mg • sod. 244mg

•calc. 36mg • fiber 2g

Baked Pasta with

Broccoli and Peppers

Not heavy, but definitely packed full of fla- vor. We love the look of the gemelli, but any short, hollow pasta shape will work.

Makes 6 to 8 servings

1teaspoon extra virgin olive oil

2garlic cloves, finely chopped

½ medium red onion, chopped

½ bell pepper, cut into ½-inch slices

½ teaspoon sea or kosher salt, divided pinch freshly ground black pepper

4ounces broccoli florets

1cup water

½ pound dried gemelli, cooked al dente

3ounces soft goat cheese, at room temperature

4ounces Emmental (Swiss) or other medium-soft cheese, shredded

2tablespoons grated Parmesan

4to 6 basil leaves, thinly sliced nonstick cooking spray

1.Fit the Cuisinart® Oven Central™ with baking pan to 400ºF with the top element off. Add the garlic, red onion, pepper, ¼ teaspoon of the salt and all of the black pepper. Sauté until vegetables are softened, about 3 minutes. Remove and reserve in a large mixing bowl. Carefully wipe surface of pan dry.

2.Place the baking pan fitted with the cooking rack to higher position in the unit with the spokes facing down. Add the water and

close cover. When the water boils, place the broccoli on the rack. Allow to steam for 2 to 3 minutes, or until crisp-tender. Carefully remove broccoli and place in large mixing bowl with the sautéed vegetables.

3.Carefully remove the rack, pour out the water, and dry the baking pan; close cover and reduce heat to 325ºF. Lightly coat the pan with the nonstick cooking spray.

4.Add the remaining ingredients, including the remaining salt, to the bowl with the vegetables. Toss to combine and then transfer to the prepared baking pan.

5.Once oven is ready, place the filled pan in the oven. Bake 30 to 35 minutes, or until ingredients are fully warmed through and cheese is melted.

Nutritional information per serving

(based on 8 servings):

Calories : 276 (34% from fat) • carb. 31g • pro. 14g

•fat 10g • sat. fat 6g • chol. 25 mg • sod. 253 mg

•calc. 205 mg • fiber 2g

Jalapeño-Cheese

Cornbread

Cornbread with a spicy twist, it goes great

with a mildly spiced chili.

Makes 8 to 10 servings

nonstick cooking spray

½cup yellow cornmeal

1cup unbleached, all-purpose flour

¾ teaspoon sea or kosher salt

¾ teaspoon baking powder

¼ teaspoon baking soda

3tablespoons granulated sugar

2jalapeños, seeded and chopped

1⁄ 3 cup corn kernels, fresh or frozen (defrosting is not necessary)

1⁄ 3 cup shredded Cheddar or pepper- jack

1 large egg, at room temperature

1cup buttermilk, at room temperature

2⁄ 3 cup vegetable oil

1.Lightly coat the baking pan with nonstick cooking spray.

2.Preheat the Cuisinart® Oven Central™ to 350ºF with the top and bottom heating elements on.

3.Put the cornmeal, flour, salt, baking powder, baking soda, and sugar in a medium-large

12