RECIPES
Roasted Turkey Breast with Aromatic Vegetables
Serve with roasted, herbed red bliss potatoes. Your kitchen will smell fantastic!
1 large turkey breast | 2 cloves garlic, peeled |
1 sprig parsley, sage, rosemary | 1 small onion, cut into 1/4 inch dice |
and thyme | 3 small carrots, cut into 1/4 inch dice |
3 stalks celery, cut into 1/4 inch dice | 1 lemon, halved |
chili powder | Kosher salt and pepper |
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Preheat toaster oven to 450°F. Sprinkle vegetables in bottom of an 11 inch baking pan with 1 1/2 - 2 inches sides and top with turkey breast. Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven temperature to 325°F and pour broth into bottom of pan Continue cooking until turkey juices run clear and it reaches internal temperature of 180°F.
RECIPES
cheese in mixer until light and smooth. Add sugar and beat for 1 minute. Add eggs one at a time, incorporating completely each time. Add lemon juice and vanilla. Blend well. Pour on top of crust. Place in toaster oven. Cook for approximately 1 hour, ensuring a slight jiggle left to cheesecake in center. Blend sour cream, sugar and vanilla and smooth over cheesecake center, leaving _ inch around edge without topping. Cook for an additional 5 minutes to set sour cream topping. Cool and chill overnight in refrigerator. Serves 12.
Death By Chocolate Brownies
These quick and easy brownies are incredibly fudgy and rich. The better the chocolate, the better the brownies.
12 oz. bittersweet chocolate, chopped | 1/2 cup rum or espresso |
1 cup sugar | 2 sticks (1/2 lb.) butter, softened |
5 large eggs | 1 1/2 T. flour |
Cheesecake
A classic family holiday favorite. For crust:
20 full sized, finely crushed graham crackers
2/3 cup butter, melted
1/4 cup finely chopped walnuts (optional)
Preheat toaster oven to 350°F. Prepare 9 inch bake pan by lightly buttering the bottom. Cut parchment to fit into bottom of pan and butter parchment. Lightly dust with flour and tap out excess. Place chopped chocolate in bowl of a food processor fitted with steel blade. Place rum and sugar in small saucepan and heat on high until sugar is dissolved. Pour hot sugar syrup on top of chocolate and process until chocolate is smooth and melted. With
For cheesecake:
4 | 1 cup sugar |
room temperature | 4 eggs |
1 lemon, juiced | 1 teaspoon vanilla |
For topping:
1 pint sour cream | 1/2 cup sugar |
1 1/2 teaspoon. vanilla |
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Preheat toaster oven to 350°F. Lightly butter a 9 inch springform pan. Add walnuts and melted butter to crushed graham crackers and blend with a fork. Press mixture into bottom of pan and up the side of the pan 1 inch. Place pan in toaster oven and cook for 5 minutes to set crust. Whip cream
processor running, add butter into chocolate, one tablespoon at a time. Add eggs, one at a time and process until completely incorporated. Add flour and pulse until mixed in. Do not overprocess. Batter should be glossy and smooth. Pour into prepared pan and cook for 30 minutes. Let cool and place in refrigerator overnight. Invert cake, remove parchment and invert again. With hot clean knife, cut brownies to desired size. Makes approximately 45 1 inch brownies.
