White Chocolate Cherry Cream Pie

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.


Zucchini or Squash Casserole


  • 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.


Zucchini Crust Tomato Basil Tart


2 lbs zucchini, shredded (about 6 medium zukes)

1 bunch scallion, thinly sliced (use white and green parts)

14 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

14 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.
  • Enjoy!


Zucchini They Will Eat


  • 2 medium zucchini
  • 1 teaspoon basil
  • 1 green onion, chopped
  • 1/4 cup cheddar cheese, shredded
  • 2 slices bacon
  • 1 tablespoon parmesan cheese, grated
  • salt and pepper


Fry bacon until crisp and drain on paper towel. (I use turkey bacon and a little cooking spray but you can use any kind you choose).

Drain grease from pan leaving just a light coating.

Slice zucchini and add to pan.

Add basil, salt and pepper and sautee until crisp tender – or softer if you like.

Add onion, bacon and cheeses and heat just until cheese to begin to melt.

If you like you can put it under the broiler for a few minutes to brown the cheese.


White Bean, Spinach, and Barley Stew


  • 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.

Velvet Corn Soup


  • 2 tablespoons olive oil
  • 1 bunch leeks, thinly sliced
  • 2 carrots, chopped
  • 6 ears corn, kernels removed (about 4 cups)
  • ⅓ cup white wine
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • ½ teaspoon cayenne pepper, plus more for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¾ cup heavy cream (optional)
  • 1 tablespoon butter
  • ½ cup chopped basil, for garnish


In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and sauté until tender, 5 to 6 minutes. Set aside 1 cup corn for garnish; add the remaining corn to the pot and continue to cook until all the vegetables are very soft and tender, 2 to 3 minutes more.

2. Add the wine to the pot and bring to a simmer. Cook until the liquid is almost completely reduced, 7 to 9 minutes. Add the broth and bring the mixture to a simmer.

3. Season the soup with cumin, bay leaf, cayenne pepper, kosher salt and black pepper. Continue simmering until the soup has developed a good flavor, 30 to 40 minutes.

4. Puree the soup using an immersion blender (or you can use a regular blender or food processor) until it’s smooth. For an extra-silky effect, strain the pureed soup through a fine-mesh sieve. Taste the soup and season again with salt and pepper as desired. If using, stir in the heavy cream and return the soup to a simmer.

5. In a small pan, heat the butter over medium heat. Add the reserved 1 cup corn kernels and sauté until tender and lightly golden, 3 to 5 minutes.

6. To serve, ladle the soup into bowls and garnish with 2 tablespoons corn kernels, 1 tablespoon chopped basil and a pinch of cayenne pepper. Serve immediately.



  • 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.

Vegetable Rice Pilaf in the Rice Cooker


  • 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.

Vegetarian Chickpea Sandwich Filling


  • 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.

Veggie Burgers


  • 4 portobello or field mushrooms, stalks trimmed
  • 1 tsp sunflower oil
  • 50g vegetarian Gruyère, grated
  • 1 garlic clove, crushed
  • 1 tbsp butter, softened
  • 1 tbsp butter , softened
  • 4 ciabatta or burger buns, split and toasted
  • lettuce , tomatoes and sliced red onion to serve


Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.