Avocado Bacon Sandwich

Ingredients:

• 1/4 pound bacon slices, chopped
• 1 ripe avocado
• 1/2 tsp lemon juice
• Salt and pepper, to taste
• 3 tbsp butter, softened
• 4 large slices whole wheat bread
• Lemon twist and parsley sprig, to garnish

Directions:

1. Fry bacon until crisp. Drain on paper towels.
2. Peel avocado, taking care not to remove bright green flesh just inside the skin.
3. Cut in half and remove seed.
4. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
5. Butter two slices of bread.
6. Spread avocado mixture on buttered sides of 2 bread slices.
7. Scatter bacon over avocado.
8. Cover with remaining bread slices, buttered sides down, and press together.
9. Cut off bread crusts.
10. Cut each sandwich into 4 triangles.
11. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Roasted beet salad

Ingredients

• 3 whole red beets, peeled and quartered
• 3 whole golden beets, peeled and quartered
• 2 medium shallots, peeled and quartered
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1, 4-ounce package fresh watercress
• 1 orange, peeled and sectioned
• 1/2 cup crumbled blue cheese
• 1, 3.75-ounce package butter toffee-glazed sliced almonds, Almond Accents®
• 3/4 cup balsamic vinaigrette, Newman’s Own®
• 
  
• Directions

1. Preheat oven to 450 degrees F.
2. In a jelly roll pan, combine quartered beets and shallots; sprinkle with salt and pepper.
3. Drizzle with olive oil, tossing to coat. Bake, stirring occasionally, for 20 to 25 minutes, or until vegetables are caramelized and tender.
4. Let stand 20 minutes to cool.
5. In a medium bowl, combine beet mixture, watercress, orange, and blue cheese. Divide mixture evenly onto plates. Top with almonds, and Drizzle evenly with dressing.

Low-Fat Cookies & Cream Cheesecake

Makes 5 pieces Prep and Cooking Time 60 minutes

For the crust
1 cup ground sugar-free cream-filled chocolate cookies
1/4 cup (1/2 stick) low-fat butter

For the cheesecake mixture
4 cups low-fat cream cheese
3 eggs, separated
4 tablespoons maltitol syrup
1 cup Splenda
3 tablespoons cornstarch
1 tablespoon vanilla extract

1  Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.
2  Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.
3  Preheat oven to 350°F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.
4  Add the rest of the ingredients and beat until well blended.
5  In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.
6  Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.

Guinomis

Serves 1  Prep Time 8 minutes

3 teaspoons small sago or tapioca
3 teaspoons readymade cubed red gulaman
1 jig sugar syrup
1/4 cup instant gata
1/4 cup water
1 cup crushed rice
1 teaspoon toasted pinipig

1  In a tall dessert glass, place small sago or tapioca, ready-made cubed red gulaman, syrup, and  instant gata diluted in  water.
2  Add crushed ice.
3  Top with 1 teaspoon toasted pinipig and serve at once.

Potato Sausage Salad

Serves 2 to 3  Prep Time 20 minutes  Cooking Time 15 minutes

500 grams baby potatoes, washed and quartered
1/2 teaspoon salt
1/3 cup sour cream
3 tablespoons mayonnaise
2 teaspoons mustard
1/3 cup grated Cheddar cheese
salt and pepper to taste
1 1/2 tablespoons chopped green onions
1 1/2 tablespoons oil
2 frankfurters or any German sausage, sliced
romaine lettuce leaves for garnish (optional)

1  Place potatoes and salt in a pot and fill with water until potatoes are covered. Bring to a boil. Cook until potatoes are tender, about 10 to 12 minutes. Drain and set aside.
2  In a large bowl, combine sour cream, mayonnaise, and mustard. Mix well. Fold in potatoes and Cheddar cheese. Season with salt and pepper. Add green onions and mix well.
3  Heat oil in a frying pan. Fry sausage until golden brown, about 2 to 3 minutes. Drain on paper towel. 
4  When ready to serve, toss sausage into the potato mixture. Transfer to a serving dish and garnish with lettuce leaves.
Time-saving tip  You can save time by making the potato mixture ahead and storing in the fridge. Cook and add in the sausage only when ready to serve.

Double Decker Ham and Egg Sandwich

Serves 3  Prep Time 10 minutes  Cooking Time 10 minutes

For the egg spread
2 hardboiled eggs,chopped
1/2 cup cream cheese spread
2 1/2 tablespoons chopped pimiento
2 teaspoons sweet pickle relish
1 teaspoon sugar salt and pepper to taste
butter or mayonnaise
9 slices whole-wheat bread
6 to 12 lettuce leaves
3 to 6 slices ham, salami, or bologna
12 cucumber slices

1  Make the egg spread: Combine all ingredients in a bowl. Season with salt and pepper; mix well. Chill. 
2  Lightly spread butter or mayonnaise on the insides of 3 slices whole-wheat bread. Arrange 1 to 2 lettuce leaves on one slice; top with 1/3 cup egg spread. Place another slice of bread on top.
3  Layer 1 to 2 slices ham, salami, or bologna, 4 slices cucumber, and 1 to 2 lettuce leaves. Top with another bread slice to cover. Repeat to make a total of 3 sandwiches.

Pork Floss Toast

Makes 3 to 4  slices

2 tablespoons Carnation Condensada
1 tablespoon mayonnaise
3 to 4 bread slices
pork floss
Carnation Condensada for drizzling

1  In a bowl, mix Carnation Condensada and mayonnaise. 
2  Toast 3 to 4 bread slices. Spread Condensada-mayo mixture on top of the bread slices. Top with pork floss and drizzle with additional Carnation Condensada. Slice into bite-sized pieces.

Chicken Tetrazzini

Serves 8  Prep Time 10 minutes  Cooking Time 20 minutes

5 cloves garlic, chopped
6 stalks celery, chopped
1/4 cup melted butter
3 tablespoons flour
6 cups milk
1 cup deboned and cubed cooked chicken 
1 cup button mushrooms, sliced
1/2 cup breadcrumbs, divided
garlic powder to taste (optional)
salt and pepper to taste
250 grams spaghetti, cooked al dente
1/4 cup grated Parmesan cheese for topping

1  In a pan, sauté garlic and celery with butter. When the garlic is fragrant, add the flour; mix. Gradually pour in the milk while stirring constantly so the sauce doesn’t stick to the pan.
2  When the sauce is no longer watery, but also not too thick, add the chicken, mushrooms, and 3 tablespoons breadcrumbs. Add garlic powder if you like it more garlicky. Season with salt and pepper to taste. 
3  Add noodles to the sauce and mix well. Place the pasta and sauce in an 8x8-inch glass baking dish, then top with Parmesan cheese and remaining breadcrumbs. Bake in a preheated 400ºF oven until the top is golden brown.
Serving tip: Serve some celery sticks with the pasta—you’ll be pleasantly surprised at how well the fresh flavors complement the creamy sauce. This recipe also works just as well with leftover turkey

Italian Garlic Sausage Penne

Serves 4 to 5  Prep Time 10 minutes  Cooking Time 15 minutes

225 grams penne noodles
1/3 cup extra virgin olive oil
1 1/2 tablespoons minced garlic
half an onion, sliced
1 piece Italian garlic sausage, sliced thinly
8 pieces sundried tomatoes, sliced thinly
12 to 15 pieces green olives, sliced into rings
1 pack McCormick Herb and Garlic Pasta Powder
1/4 cup Parmesan slivers

1  Cook penne noodles according to package directions. While pasta is cooking, make the sauce.
2  Heat oil in a sauté pan. Add in minced garlic and sliced onions. Cook until onions are translucent then add in sausages and sundried tomatoes.
3  Sprinkle Herb and Garlic Pasta powder. Add green olives. Taste and adjust seasoning if needed.
4  Toss immediately with cooked pasta.
5  Decorate with Parmesan slivers. Serve immediately.

Belgian Chocolate Cupcakes

Yield 24 cupcakes  Prep Time 15 minutes  Baking Time 15 to 20 minutes  Cooking Time 20 minutes

1/2 cup butter, melted
100 grams bittersweet Belgian chocolate, chopped
1/4 cup butter
1 1/4 cups sugar
2 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

For the Belgian chocolate ganache
2 cups cream
400 grams bittersweet Belgian chocolate, chopped

1  In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside.
2  Preheat oven to 350ËšF.
3  In a mixing bowl, cream together butter and sugar.
4  Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
5  Add melted chocolate.
6  Combine dry ingredients and stir into creamed mixture alternatively with milk.
7  Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
8  Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting.
9  Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until thick and use to frost cupcakes.