Cheesecake--Healthier Version

I got this recipe from my Godmother, Pam, and decided to make it into muffin size servings as nobody in my household likes cheesecake and I can put the extras in the freezer for later. What makes it healthier? Only using egg whites lowers the cholesterol. Using lite instead of full fat cream cheese reduces the fat level. Don't use non-fat cream cheese as it doesn't bake right.

Ingredients: Makes about 24 muffin cheesecakes.

Crust:

• 1 sleeve Graham Crackers
• 5-6 Tbs Butter

Mix

• 4 (16 oz) pkgs cream cheese, either regular or lite for the healthier version.
• 2/3 c. sugar
• 2 tsp. vanilla
• 1/4 tsp salt

Meringue

• 5 eggs whites (Makes it cholesterol free.)
• 1/2 c. sugar
• 2 tsp. vanilla

First: 

1. Make the crust! Chop or crush a sleeve of graham crackers. I used my food chopper in the bowl, but you can use a food processor.
2. Add the butter and mix well.
3. Put a spoonful in the bottom of each muffin cup wrapper. 
4. Tap it down to make it crust like.
5. Bake it for about 4-5 minutes at 350 degrees (325 if you have non-stick pans as they cook hotter).
6. Set aside to cool.

Before Baking

After Baking

Cream Cheese

Second: Make the Mix

Add the ingredients for the mix. Leave the cheese on the counter to come to room temperature before making. It is creamier and easier to blend this way.

Only use this when baking, and add half the amount recipe calls for...Super yummy!

Sugar, Vanilla, Salt

mix until smooth

Third: Meringue

In a separate bowl, combine egg whites, sugar and vanilla. Whip them.

There are a few ways to separate the yolk and the whites. This is an easy way for me.

If you use the Pampered Chef Vanilla, you only need 1/2 the amount as it is very strong.

Start the beating

keep Going

Done, when soft mounds form.

Fourth: Combine the Mix and the Meringue

Add the meringue to the mix and gently stir together. You don't want to break your meringue to much.

You can use the beaters on the lowest setting if you feel you need to, but having the cream cheese at room temperature helps to hand mix it.

Fifth: 

Fill the muffin cups and Bake at 350 degrees for 25-30 minutes. (Bake at 325 if using nonstick pans.)

Use the largest scoop from Pampered Chef. It fills the muffin tins perfectly and measures 3 Tbs.

Put them in the oven for 25-30 minutes.

I know it's not the perfect way, but When I see the tops are cracked and the insides look cooked and not gooey looking, I know they are done.

 Sixth:

Add whatever topping you choose and enjoy. I used canned strawberries, but when they are in season, the fresh strawberries are perfect for these!!!! Yum!

This batch I made to take to a class.

Taco Meat Pillsbury Dough Ball

Ashlin and I wanted to make a taco ring the other night, but only had one package of dough, so we decided to make a ball instead of a ring.

Step 1: Cook a pound of taco meat according to the directions on the seasoning packet.

 Step 2: Lay out the strips of dough on a stone, I prefer Pampered Chef, and use a pastry roller to combine the center into a flat area for the meat to go on. Carefully fold the triangles over the top of the meat.  Adda little cheese to the top of the ball.

Step 3: Bake at 400` for 20-25 minutes.

Step 4: Add the toppings you like and enjoy. I usually like onion, tomato, salsa cheese and sour cream on my tacos. I usually have lettuce, but there was none in the fridge.

 Bonn Appetite

Yes...we heavily load our tacos.

Roasted Garlic

Garlic is so good in so many ways. I especially like garlic and chive mashed potatoes. Roasting the garlic makes it a much milder flavor. Pampered Chef makes a Small Bar Pan that fits in my toaster oven perfectly and makes it so easy to roast my garlic.

Cut off the top of the garlic. Drizzle a little olive oil over the bulb. Put it in the toaster oven or oven for 15-20 minutes at 350'. Let it cool and squeeze the garlic out.

This is so yummy when it is done. Perfect for my potatoes, pastas, and dips.

~Sarah, Pampered Chef Consultant
www.pamperedchef.biz/sarahelliott

Apple Pie: Pampered Chef Style

I LOVE to make Desserts. Pampered Chef helps make it easy to make Apple Pies.

Okay....I can make a pie crust, but I cheated this time in order to save time.I forgot to take pictures until I was almost done.

Directions:

• Preheat oven to 425'.
• Wash 6-8 Granny Smith Apples. (The tart apples will hold their shape and be less mushy in the end.)
• Use the Pampered Chef Apple Peeler/Corer/Slicer. It will peel, core, and slice all the apples in moments. Quarter the Apple slices and put them in the Pampered Chef Classic Batter Bowl.
• In the Small Batter Bowl Mix the following: 
• 1/3 to 2/3 cup sugar (Less sugar for a sweeter apple.)
• 1/4 c. Flour
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. KorintjeCinnamon
• Dash of Salt
• Line the Deep Dish Pie Plate with one crust.
• Add 1/4 cup of the flour/sugar mixture to the bottom of the pie shell. (This will keep the crust from getting soggy.)
• Add the remainder of the mixture to the apples and toss.
• Put apples in the pie crust.
• Take 4 Tbs. Butter and dot over top of the apples.
• Add the top crust and seal and flute the edges.
• Add slits to the crust to allow venting. This is the fun creative part!
• Place the Pampered Chef Pie Crust Shield over the pie and put it in the oven. Using the shield will prevent over browning and burning of the crust.
• Cook for 30 minutes. Remove the shield and cook another 10-15 minutes. It will be done when the pie is little brown and juice bubbles slightly from the slits.
• Let it cool slightly. Slice and Serve...Enjoy!!!

Add the Pie Shield

Note: The crust is perfectly cooked due to the pie shield.

It's done when it is lightly brown and bubbling slightly through the slits.

Let it cool and enjoy!

If this were a berry pie, I would use the Pampered Chef pie gate to hold the filling in place!

~Sarah, Pampered Chef Consultant
www.pamperedchef.biz/sarahelliott

Lamb- Easter Dinner

Once a year I make lamb for Easter. This year I decided to make it Pampered Chef style.

Directions: 

• Put Boneless Lamb Roast in the Pampered Chef Deep Covered Baker (I bought a 4 Pound Boneless Leg of Lamb.)
• Drizzle Pampered Chef Basil-Infused Canola Oil,  Pampered Chef Rosemary-Infused Canola Oil, OR Pampered Chef Garlic-Infused Canola Oil over the top. Rub it in.
• Use the Pampered Chef Rosemary Herb Seasoning Mix, shake it over the lamb and rub it in.
• Turn the roast over and do it again.
• Put the roast in the oven (uncovered) at 325' for 20-30 minutes per pound.
• I like mine Medium Rare. Test the meat using the Pampered Chef pocket Thermometer. Medium Rare should be 145'. (The thermometer has other cooking temperatures on the side of it if you prefer it cooked differently.)
• As soon as it is done, take it out of the oven and cover the pan for 20 minutes with the lid to let the meat rest. The pan will continue to bake the meat slightly.
• Slice and Serve! It's really good served with a little mint jelly.

Raw:  Before going in the oven

Just out of the oven!

Medium Rare: Temperature is between 145' and 150'

Freshly Cut and Ready to Serve

~Sarah, Pampered Chef Consultant
www.pamperedchef.biz/sarahelliott