Recipes Of The Month

The Prep Time: Additional Time: Total Time: Servings: Yield: 20 mins 4 hrs 4h rs 20 mins 1 0 1 (9-inch) pie Crust: - 8 waffle cones, slightly crushed - 1/2 cup roasted pistachios - 1 tablespoon granulated sugar - 7 tablespoons unsalted butter, melted - cooking spray Filling: - 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish - 1½ cups whole milk ricotta - 1 cup mascarpone cheese - 1 cup unsifted powdered sugar - 1 /2 cup miniature semisweet chocolate chips, plus more for garnish - 2 teaspoons grated orange zest, plus more for garnish - 1 teaspoon vanilla extract - 1/4 teaspoon kosher salt - 1 cup heavy whipping cream Directions: - Gather all ingredients. - To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed. - Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set, about 15 minutes. - Meanwhile, to make the filling: - Finely chop pistachios, and transfer to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature. - Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined. - Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours. - Remove pie from refrigerator; remove plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest. Nutrition Facts (per serving) 664 50g 46g 11g Calories Fat Carbs Protein

Prep Time: Cook Time: Total Time: Servings: 10 mins 6 mins 16 mins 4 Ingredients: - ¼ cup butter, softened - 1 cup freshly grated Parmigiano-Reggiano cheese - 8 slices cooked bacon - 4 slices Cheddar cheese - 8 slices sourdough bread Directions 1) Mash together butter and Parmesan cheese in a small bowl until evenly blended. 2) Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread. 3) Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally. Nutrition Facts (per serving) 510 Calories 32g Fat 30g Carbs 27g Protein

This is the easiest recipe you will ever make! With only 2 ingredients, this is a yummy fall favorite treat for your family! Ingredients: 1 can pumpkin puree 1 package chocolate chip cookie mix (dry) Directions: Preheat oven to 350 degrees Mix ingredients together Get an ice cream scoop to put cookies on a cookie sheet or put in an 8x8 baking dish Cook for 25 minutes (or according to package instructions) and enjoy!

Greek version of the classic beef burger for your whole family!

Prep Time Cook Time Total Time 20 minutes 10 minutes 30 minutes Ingredients 3 oz prosciutto ⅓ cup pine nuts Salad ingredients 3 yellow peaches (medium-size) 8 oz fresh Mozzarella cheese (large balls) 2 oz fresh basil shredded Dressing ⅓ cup balsamic glaze or reduction (see note below) US Customary - Metric Instructions Cook prosciutto - Preheat the oven to 350 F. - Spread Prosciutto in a single layer on a parchment paper-lined baking sheet. - Toast for about 10 minutes or more until crispy. Remove from oven. - Toast pine nuts - Toast pine nuts on a separate baking sheet for about 5 minutes in the preheated oven at 350 F. Watch the nuts carefully to make sure they don't burn. How to prepare peaches and slice them into rounds - Wash peaches really well with warm running water to remove any dirt or debris. You don't need to peel the peaches. - Hold the peach down on a counter (not in the air) and use a small knife to cut down into the flesh until it hits the pit (starting at the top of the stem where the natural indent is). Continue to cut all the way around until it reaches the other side. Set aside the knife. - Hold each half of the peach with your hands and move each half away from each other gently, twisting, until the 2 halves are separated. One of the halves will have a pit attached to its center - remove it with your fingers, using small motions. This is why you want peaches that are somewhat soft. Peaches are soft, so you don't need a super sharp knife. Be careful and don't cut yourself. Don't cut peaches while holding them in the air. Hold them down steady on a counter with one hand, and use the knife in the other hand. Be aware of your fingers and don't' cut yourself. Once you have 2 pitted peach halves, slice each half into rounds. Some rounds will have a hole in the middle. Prepare Mozzarella Slice fresh Mozzarella cheese into rounds or slice them into squares to fit the peach slices. Assembly - Layer rounds of peaches on a large plate or on several small serving plates. - Top with rounds or squares of sliced fresh Mozzarella cheese. - Top with shredded fresh basil on top of the Mozzarella and around the peaches. - Layer crispy prosciutto around the peaches. - Sprinkle with the balsamic glaze or reduction. - Top with toasted pine nuts. Notes Note about yellow peaches. Make sure to purchase yellow peaches (not white) as they make a beautiful presentation. Choose peaches that have a soft texture (but not mushy) - peaches should be soft and have some give to them. If peaches are too hard, they will be difficult to slice. Wash peaches really well with warm running water to remove any dirt or debris. Grill peach halves if you like for more flavor and a beautiful presentation! Homemade balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick. Use store-purchased balsamic glaze. It is sold in the same aisle as regular balsamic vinegar and/or olive oil. Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. It has a thick, syrupy consistency, different from regular balsamic vinegar. Just use it as is. And, you don't need to use much. Or, use your favorite balsamic vinaigrette-based salad dressing.