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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
1-2 cups chicken broth
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.
Cheesecake
A classic family holiday favorite.
For crust:
20 full sized, finely crushed
2/3
cup butter, melted
graham crackers
1/4
cup finely chopped walnuts (optional)
For cheesecake:
4 8-ounces packages cream cheese, 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
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
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
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
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.
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RECIPES RECIPES
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