Ingredients :(White Chocolate Cherry Cream Pie)
- 19-inch chocolate cookie crust
- 18-ounce package cream cheese, softened
- ½cup sugar
- 1teaspoon almond extract
- ½cup white chocolate chips
- 18-ounce package frozen whipped topping, thawed
- 121-ounce can Organic Cherry Fruit Filling or Topping
Directions :(White Chocolate Cherry Cream Pie)
Beat cream cheese, sugar and almond extract until smooth in a large bowl.
Melt white chocolate in microwave according to package directions. When melted, pour into cream cheese mixture.
Beat with electric mixer until smooth.
Fold whipped topping into mixture. Pour evenly into crust.
Cover and chill for at least 2 hours, or until ready to serve.
Spoon Cherry Pie Filling on top just before serving. Garnish with white chocolate chips if desired.
- 3 small zucchini, about 1 1/2 pounds
- 3 small summer squash, about 1 1/2 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken broth or water
- 1 clove garlic, finely minced
- 4 tablespoons butter, cut in small pieces
- 4 tablespoons fine dry bread crumbs
- 4 tablespoons fresh grated Parmesan cheese
Heat oven to 350°. Butter a 2- to 2 1/2-quart baking dish.
Wash the squash, trim ends, and cut into 1/2-inch pieces. Put squash pieces in a prepared baking dish. Sprinkle the squash with the 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
Combine the chicken broth with the garlic and pour over the squash.
Dot the casserole with butter then sprinkle with the bread crumbs and Parmesan cheese.
Cover and bake for 35 minutes. Uncover and bake for about 15 to 20 minutes longer, until the topping is browned and the squash is tender.
2 lbs zucchini, shredded (about 6 medium zukes)
1 bunch scallion, thinly sliced (use white and green parts)
1⁄4 cup fine dry breadcrumb, plus
2 tablespoons fine dry breadcrumbs
salt and black pepper
1 egg, beaten
6 ounces shredded Fontina cheese, divided
1 medium tomatoes, quartered,thinly sliced
1⁄4 cup loosely packed slivered fresh basil leaf
2 tablespoons extra virgin olive oil, plus
more extra virgin olive oil, for the pan
- Place the zucchini and scallions in a large sauté pan.
- Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
- Drain in a colander.
- Press out excess water with a large spoon.
- Return the zucchini and scallions to the pan.
- Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
- Allow to cool for 5 minutes, tossing frquently.
- Add the egg; toss.
- Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
- Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
- This”crust” is very thick.
- Bake for 15 to 18 minutes, until golden.
- Remove and sprinkle with 1/2 cup Fontina.
- Top with the tomato slices, overlapping slightly if necessary.
- Season lightly with salt and pepper.
- Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
- Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
- Allow to sit for at least 10 minutes before cutting.
- 1 cup uncooked pearl barley
- 3 cups water
- 1 teaspoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 3/4 cup small fresh mushrooms
- 1 cup chopped yellow bell pepper
- 2 tablespoons white wine
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- 2 cups fresh spinach
- 1 pinch red pepper flakes
Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender.
Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes.
Stir in the cooked barley, beans, tomatoes, and spinach.
Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
- 2 (8 ounce) containers plain yogurt
- 2 cucumbers – peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
- 3 teaspoons chicken bouillon granules
- 3 1/2 cups water
- 3 cups uncooked white rice
- 4 small heads baby bok choy, trimmed and chopped
- 3 green onions, chopped
- 1 carrot, chopped
- 4 mushrooms, chopped
- 1 teaspoon chicken bouillon granules
- 1/4 cup water, or more if needed
- ground black pepper to taste
Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
Season with black pepper.
- 1 (19 ounce) cans garbanzo beans, drained and rinsed
- 1 stalk celery, chopped
- 1/2 onion, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- salt and pepper
Drain and rinse chickpeas.
Pour chickpeas into a medium size mixing
bowl and mash with a fork.
Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.