Garlic Mashed Turnips

Suggested Piece: 3 Qt. Saucepan with Perforated Basket

Ingredients
2-3 medium turnips (#3 cone)
2 cloves garlic
3 oz. Neufchâtel cream cheese
2 tbsp. butter
1 tbsp. chives, chopped
1/2 tsp. salt
1/2 tsp. pepper

Directions
Place 1/2 inch of water in bottom of 3 Qt. Saucepan and begin warming over medium heat. Meanwhile, process turnips on #3 cone into Perforated Basket. Place whole peeled garlic cloves on top of turnips and created a well in the middle. Set Basket in 3 Qt. and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until turnips are soft. Empty water from 3 Qt. and add butter and cream cheese to bottom to soften. Transfer turnips to 3 Qt. and top with chives, salt, and pepper. Stir to mash.

Keto Garlic Rolls

Suggested Piece: Ultimate Culinaire and Cookie Sheet

Ingredients
1 1/2 c. mozzarella cheese (#2 cone)
3/4 c. almond flour
4 tbsp. Neufchâtel cream cheese
1 large egg
1 tsp. garlic powder
1 tsp. baking powder
1/4 tsp. salt

Topping
3 cloves garlic (#1 cone)
1 tbsp. butter, softened

Directions
Preheat oven to 375F. Prepare baking sheet lined with parchment paper. In Ultimate Culinaire combine mozzarella and cream cheese; heat over medium-low temperature to melt. In separate bowl combine all dry ingredients (almond flour, garlic powder, baking powder, and salt) until well-mixed. Add dry ingredients and egg to cheeses in Ultimate Culinaire. Stir over medium-low heat until the mixture forms a smooth dough. Remove from heat and divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared lined baking sheet. Bake at 375F until lightly golden on top, about 15 minutes. Meanwhile, in a small bowl combine butter and garlic. Remove rolls from the oven, brush garlic butter over the tops, and return to the oven until golden brown on top (approx. 1 minute). Serve while hot.

Pumpkin Cheesecake Mousse

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
12 oz. Neufchâtel cream cheese
15 oz. unsweetened pumpkin purée
1/2 c. erythritol (or monk fruit sweetener)
2 tsp. vanilla extract
2 tbsp. pumpkin pie spice
3/4 c. heavy cream

Directions
In a large mixing bowl combine the cream cheese and pumpkin purée. Using a hand mixer with whisk attachment, cream the two together until there are no visible clumps and the mixture is smooth and creamy. Add the erythritol (or sweetener of your choice), vanilla extract,  pumpkin pie spice, and heavy cream. Mix until all ingredients are well incorporated. Refrigerate for an hour before serving.

Jalapeno Bacon Boats

Suggested Piece: Smokeless Broiler and Santoku Knife

Ingredients
10 jalapenos, sliced lengthwise, seeded and deveined
16 oz. neufchatel cream cheese, softened
2 cloves garlic (#1 cone)
1 tbsp. parsley, finely chopped
1 lb. bacon

Directions
Combine cream cheese, garlic, and parsley in small bowl. Evenly distribute the mixture between the halved jalapenos. Wrap stuffed jalapenos in bacon and grill until bacon is crispy. Serve immediately!

Peanut Butter & Oreo Cheesecake Ball

Suggested Piece: Food Processor and 1.5 Qt. Insulated Bowl

Ingredients

1 pkg. (8 oz.) neufchâtel cream cheese, softened
1/4 c. peanut butter
1/4 c. powdered sugar
1/2 tsp. vanilla
2 c. crumbled Oreos (#1 cone), divided
1/4 cup finely chopped peanuts, toasted

Directions
Beat cream cheese, peanut butter, sugar, vanilla and 1-1/2 cups crumbled Oreos with mixer until blended. Refrigerate 45 min. or until firm. Combine nuts and remaining crumbled Oreos in shallow dish. Shape cream cheese mixture into ball; roll in nut mixture until evenly coated. Refrigerate 2 hours. Serve with vanilla wafers, shortbread cookies, and/or pretzel sticks.

Creamed Corn

Suggested Piece: 9" Small Skillet

Ingredients
1  lb frozen corn
8 oz Neuftchatel cream cheese
1/4 c butter
1 tbsp sugar
Salt & pepper to taste

Directions
Place frozen corn in bottom of saucepan. Add remaining ingredients on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5-7 minutes. Stir to incorporate all ingredients evenly before serving.

Alternatives:
- 1/4 tsp cayenne pepper: to kick it up a notch!
- 4 oz. canned green chilis
- 1-2 diced green onions as a garnish
- Substitute sugar for brown sugar and add 2 cloves minced garlic
- Substitute sugar for stevia for a healthier option.

To-Die-For Carrot Cake

Suggested Piece: 12" Electric Skillet

Ingredients
Bowl #1:
1 1/4 c apple (#1 cone, approx 2 apples)
2 c sugar
3 eggs, room temperature

Bowl #2:
2 c whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Bowl #3:
2 c carrots (#1 cone, approx 3 carrots)
1 c shredded sweetened coconut
1 c walnuts (#2 cone)
1 tsp vanilla
1 c crushed pineapple in juice, undrained

Cream Cheese Frosting:
1/2 c butter softened
8 oz Neuftchatel cream cheese
1 lb powdered sugar

Toppings:
- toasted pecans
- shredded sweetened coconut

Directions
Preheat 12" Electric Skillet on 180F. Combine bowl #1, and add bowl #2, then bowl #3. Lightly coat skillet with coconut oil, pour cake batter in warm skillet, and cover. Increase temperature to 250F and "bake" for 30-40 minutes, or until the cake is no longer wet on top and springs to the touch. (Remember, cakes/dough should never "click.") Invert on a rack or plate and let cool. Meanwhile, make the frosting! Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar, continue to beat until smooth. Apply a generous dollop of frosting on top a cooled cake and spread. Finish by sprinkling with toasted pecans and/or shredded sweetened coconut. For best results refrigerate for an hour before serving.

Alternative: To bake in the oven, pour batter in either a 9x13 Bake & Roast Pan or two (2) 9" Cake Pans. Bake at 350F for 35-40 minutes or until inserted toothpick comes out clean.

Green Chili Cabbage Enchiladas

Suggested Piece: 11" Large Skillet

Ingredients
1 head cabbage (#3 cone)
14 oz shredded cooked chicken (#3 cone)
28 oz can mild enchilada sauce
4 oz Neufchatel cream cheese
1/2 c fresh chopped cilantro
1/2 c chopped green onions
1/4 tsp salt
1/2 tsp pepper
1/2 tsp cumin
4 oz shredded cheddar cheese (#1 cone)

Directions
In medium bowl combine shredded chicken, enchilada sauce, cream cheese, cilantro, green onions, salt, pepper, and cumin. In large skillet layer 1/2 chicken mixture, 1/2 head cabbage (#3 cone), 2 oz shredded cheddar cheese (#1 cone); then the rest of the chicken mixture, the other 1/2 head of cabbage (#3 cone), and top with the remaining 2 oz shredded cheddar cheese (#1 cone). Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and continue to cook for 15-20 minutes.

Rolled Enchiladas: Create chicken mixture above but only add 1/2 can of enchilada sauce. Place whole head of cabbage in 2.5 Qt Perforated Basket over water in 3 Qt Sauce Pan. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 10 minutes. Peel cabbage leaves from head, fill with chicken mixture, roll, and place in skillet. Pour remaining enchilada sauce over top of rolled enchiladas and top with cheddar cheese. Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and continue to cook for 15-20 minutes.

4 servings: 1 lean, 3 greens, and 1 condiment

Broccoli Cheese Soup

Suggested Piece: 7 Qt Roaster

Ingredients
9 c broccoli (#3 cone)
3/8 tsp salt
3/8 tsp pepper
3/8 tsp garlic powder
6 c chicken broth
8 oz Neufchatel cream cheese
1/2 c cheddar cheese (#1 cone)

Directions
In 7 Qt Roaster add chicken broth, broccoli, garlic powder, salt, and pepper. Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and cook for approximately 15 minutes. Add a few cups of warm soup to blender with cream cheese, blend until smooth. Pour cream cheese and soup mixture back into 7 Qt and stir to combine. Serve in bowls topped with 1 tbsp cheddar cheese per bowl.

6 servings: 1/8 lean, 3 greens, 1.5 condiments, and 1 health fat per serving.

Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

Strawberry Cheesecake Bites

Suggested Piece: Double Burner Griddle

Ingredients
1 lb. strawberries
4 oz. cream cheese, softened
1/4 c. powdered sugar
1/4 tsp. vanilla extract
1/4 c. graham cracker crumbs (#1 cone)

Directions
Cut off tops of the strawberries and set aside. In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer. Process graham crackers on food processor creating crumbs into a separate small bowl. Dip the wide end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs.

Lemon Cheesecake Mousse

Suggested Piece: 1 Qt. Saucepan, Stand Mixer, and Blender

Ingredients

Mousse

2 pkg. (4 serving size) instant lemon Jello

1 c. boiling water

2 pkg. (8oz) cream cheese, softened

1 c. cold water

1 1/2 c. heavy cream

1 c. powdered sugar, divided

berries, for garnish

Directions

Add lemon Jello to a small bowl and pour in the boiling water. Stir until Jello is completely dissolved. Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth. Pour mixture into a large bowl. Whip heavy cream in a separate medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean. Mix together with lemon/cream cheese until well blended and smooth. Spoon into 8 - 12 dessert dishes (depends on how full you want them). Place in the fridge for 2 hours. When ready to serve, top with berries.

Guiltless Macaroni & Cheese

Suggested Piece: 3 Qt. Saucepan with Culinary Basket & Small Skillet

Ingredients

2 heads cauliflower (#3 cone)

2 c. milk

3 oz. cream cheese

2-3 tbsp. flour

1 tsp. salt

1 tbsp. butter

3 garlic cloves (#1 cone)

1 c. cheese, sharp cheddar (#1 cone)

Salt & pepper to taste

Directions

Heat ½ inch of water in bottom of 3 Qt. Saucepan over medium heat. Process cauliflower on #3 cone into Culinary Basket. Set basket in 3 Qt.; cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx. 10 minutes. Meanwhile, place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a bottom of Small Skillet sauté butter and garlic over medium heat (careful not to overcook!) Then add milk mixture to the skillet. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it’s nice and thickened remove the pan from the heat. Add the cheese and stir until smooth. It will continue to thicken upon standing. Season with additional salt & pepper if needed. Remove basket and pour water from 3 Qt. Transfer cauliflower into 3 Qt. and fold in cheese sauce.

Blueberry Cheesecake French Toast

Suggested Piece: 12” Electric Skillet -or- Bake and Roast Pan

Ingredients

1 loaf day old French bread cubed

1 pkg. cream cheese

1/3 c. granulated sugar

1 1/2 c. frozen blueberries, tossed lightly with flour (leave frozen)

8 large eggs

1 1/2 c. milk

1 tsp. vanilla extract

Countertop Directions

Spray a 12” Electric Skillet with nonstick cooking spray. Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning set 12” Electric Skillet temperature to medium-low (250F). Cover and cook for approx. 45-50 minutes. (The Vapo-Valve should not click as you are “baking.”)

Oven Directions

Spray a Bake and Roast Pan with nonstick cooking spray (really get those corners). Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning preheat oven to 350F. Bake for approx. 45-50 minutes.

Bacon Cheeseburger Lasagna

Suggested Piece: 12" Electric Oil Core Skillet

Ingredients
1 lb. ground beef, pre-cooked & crumbled
6 strips bacon, pre-cooked & chopped
Lasagna noodles, uncooked & broken
Cheese (Mozzarella & Monterey Jack)
Diced tomatoes, canned
*Cheese sauce

Directions
Layer diced tomatoes, lasagna noodles, cheese, ground beef, noodles, bacon, cheese sauce, cheese. Cover and set temperature to 350F. When Vapo-Valve clicks reduce heat to 180F and cook for approximately 20 minutes. Let cool before serving.

*Cheese Sauce: base of equal parts 2 T. butter & 2 T. flour, once a bubbling paste add a 1 c. of milk , 1 c. vegetable bouillon, shredded cheese and cream cheese. Salt & pepper to taste!

Broccoli & Cheese Casserole

Suggested Piece: 11” Skillet

Ingredients
2 heads broccoli, broken into small florets
½ large onion (#2 cone)
1 ½ cans cream of mushroom soup
8 oz. cream cheese
Monterey Jack cheese (#1 cone)

Directions
Wash the broccoli and cut into bit sized pieces. Add to cold 11” Skillet. Using the Saladmaster machine, process onion on #2 cone sprinkle on top of broccoli. Mix the 1 ½ cans of cream of mushroom soup and cream cheese, distribute evenly over broccoli. Process cheese using the #1 cone and sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for about 5-10 minutes.

Pumpkin Cheesecake

Suggested Piece: Electric Oil Core Skillet

Ingredients
10 graham crackers (#1 cone)
1 stick butter, melted
1/4 c. + 1/2 c. sugar
1 (8 oz.) package cream cheese, softened
3 c. heavy cream
2 1/2 c. milk
3 small packages vanilla pudding
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1/2 c. jarred caramel sauce
3 tbsp. powdered sugar

Directions
Preheat EOC to 350F. Mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into the bottom of EOC. Cover and cook on 350F until Vapo-Valve clicks, then reduce heat to 185F for 8 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow cheesecake to chill in refrigerator for 4 hours before serving.

Oreo No-Bake Cheesecake Bars

Suggested Piece: 9x13 Bake and Roast Pan, 1 Qt Saucepan, Saladmaster Machine

Ingredients
2 pkgs. Oreo cookies
2 (8-oz) softened cream cheese
1 c. white chocolate chips
1 c. Cool Whip topping
1 stick butter

Directions
Crumb 1 ½ packages of Oreos on the #1 cone, set aside. Melt butter on low in 1 Qt Saucepan. Combine with Oreo crumbs and press into bottom of 9x13 Bake and Roast Pan. Freeze for 30 minutes to firm up. Rinse out 1 Qt Saucepan and use it to melt white chocolate chips, set aside to cool. Whip softened cream cheese and add cooled, melted chocolate, fold in Cool Whip topping. Spread over frozen crust. Chop remaining Oreos on #3 cone, and sprinkle over cream cheese mixture. Freeze for at least 1 hour, cut into squares and serve cold.

Strawberry Lemonade Cake

Suggested Piece: 11" Skillet

Ingredients
1 box white cake mix
2 eggs
1 pint strawberries (#2 cone)

Frosting
4 oz. cream cheese
1 jar marshmallow fluff
1 pkg. Kool-Aid lemonade mix
1 tub Cool Whip
1/2 c. powdered sugar (opt. to thicken)

Directions
Mix together ingredients for cake and follow these instructions for stove top baking. Using an electric mixer combine cream cheese, marshmallow fluff, and Kool-Aid. Fold in Cool Whip and thicken with powdered sugar (opt.). Wait for cake to cool before frosting!