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.

Kung Pao Beef Zoodles

Suggested Piece: 10" Chef Gourmet Skillet

Ingredients
4 medium zucchinis (#2 cone)
16 oz steak, cut into 1" pieces
Salt & pepper to taste
1 red bell pepper (#3 cone)
2 tsp sesame oil
4 cloves garlic (#1 cone)
2 tsp ginger (#1 cone)
4 tbsp crushed dry roasted peanuts
4 tbsp green onions, sliced

Sauce:
3 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp hoisin sauce
1 tbsp red chili paste
4 tsp stevia (sugar)

Directions
Using the #2 cone processes zucchini's into "noodles" and set aside. Salt and pepper steak and brown in 10" Chef Gourmet Skillet over medium high heat. Reduce heat to medium and add bell pepper, sesame oil, garlic, and ginger. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 10 minutes. Meanwhile, whisk together all ingredients for sauce in small bowl. Pour sauce over steak mixture and heat through. Remove from heat and fold in zucchini "noodles". Serve immediately.

Crunchy Cabbage Salad with Spicy Peanut Dressing

Suggested Piece: Medium Cold Bowl

Ingredients
3 Tbsp. Peanut butter, reduced-fat & smooth
4 Tbsp. Cider vinegar
1 1/2 Tbsp. Water
2 tsp. Honey
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 Jalapeno, finely chopped
1 Red or green bell pepper, thinly sliced
3 Green onions or scallions, chopped
1/4 head Green cabbage (#3 cone)
1/4 head Red cabbage (#3 cone)
1/4 c. Peanuts, chopped & unsalted

Directions
In Medium Cold Bowl add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth. Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the green and red cabbage. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.