Cuisinart TOB-50BCC manual Pesto Cheese Twists, Quick Cheese Nachos

Bake in the preheated 400ºF (200ºC) oven for about 20 minutes, until lightly browned. Remove from pan and serve warm.

For plain corn muffins, follow the recipe, omitting the Parmesan and chives.

Nutritional information per muffin (made with 2% milk):

Calories 166 (36% from fat) • carb. 22g • pro. 5g • fat 7g • sat. fat 4g

• chol. 50g • sod. 259g • calc. 86mg • fiber 1g

Pesto Cheese Twists

Serve these as an appetizer, or with soup in place of crackers.

Makes sixteen 5-inch (12.5 cm) twists

1 sheet puff pastry, thawed at room temperature for

20 to 30 minutes

1 tablespoon (15 ml) prepared pesto

1tablespoon (15 ml) grated Parmesan or Asiago cheese

1egg white, beaten until foamy

On a lightly floured surface, roll the thawed puff pastry until it measures

10 x 12 inches (25 x 30 cm); use a pastry wheel to cut the puff pastry in half crosswise. Combine the pesto, grated cheese and half the beaten egg white (discard the remaining egg white). Spread the pesto mixture over one of the half- sheets using an offset spatula; top with the second half-sheet. Use a rolling pin to lightly roll together. With the pastry wheel, cut the sheet in half crosswise, then cut each piece into eight strips, 6 x 1⁄2 inches (15 x

1.25cm) each. Twist each strip 3 to 4 times; pinch ends to seal. Place on a tray and refrigerate for at least 30 minutes.

Ten minutes before baking, place the rack in position B; preheat the toaster oven to 425ºF (220ºC). Line the broiler pan (without drip tray) with a sheet of parchment paper.

Arrange 8 puff pastry twists evenly on the parchment-lined pan. Bake for 11 to 13 minutes at 425º F (220ºC) until puffed and crispy. Remove from the pan with tongs or a spatula and place on a rack to cool. Arrange the second batch on the same pan and repeat. Serve slightly warm or at room temperature.

Nutritional information per twist:

Calories 84 (51% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g

• chol. 0 mg • sod. 66mg • calc. 8mg • fiber 0g

Quick Cheese Nachos

Homemade nachos make a great quick snack or appetizer. Serve with sour cream, guacamole and your favourite salsa.

Makes 2 servings

15full-sized baked tortilla chips [about 21⁄4 ounces (65 g)]

2⁄3 cup (150 ml) refried beans

1⁄4 cup (50 ml) jalapeño pepper slices, drained

1⁄4 cup (50 ml) chopped scallions

1⁄4 cup (50 ml) sliced black olives, drained

1cup (250 ml) shredded extra-sharp cheddar cheese (can use lowfat)

Place rack in Position A and preheat on broil setting.

Arrange chips in 11x7-inch (27.5 x 17.5 cm) baking pan that has been lined with foil. Distribute the remaining ingredients over the chips, as evenly as possible in the order listed, ending with the shredded cheese. Place in the oven and broil until cheese is bubbly, about 4 minutes. Serve immediately.

Nutritional information per serving (made with lowfat cheese):

Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g

• chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g

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