You want your kids to eat right even when they’re at school, but how do you make sure they’re getting a good, hot meal when they’re out of your house? With just a little creativity and your Black & Decker appliances, you can make phenomenal school lunches in a snap. (more…)

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• 1 can (14½-oz.) chick peas, drained
• 2 large cloves garlic
• ¼ small red pepper
• 3 tbsp. tahini
• 2 tbsp. parsley
• 2 tbsp. olive oil
• ⅓ cup fresh lemon juice

In Black and Decker® Food Processor, combine all ingredients. Process on Medium speed until smooth and well blended.

Refrigerate until ready to serve.

Serve with pita chips or toasted fresh pita bread.

Makes about 1½ cups.

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• 1½ cups unsifted all-purpose flour
• ⅔ cup confectioners’ sugar
• ½ cup sweetened coconut
• ¼ tsp salt
• ¼ tsp. almond extract
• ½ cup cold butter, cut in large pieces
• 2 cups jarred or homemade lemon curd
• 1 pkg. (8-oz.) whipped topping
• Fresh raspberries

In large bowl of Black and Decker® Food Processor, combine flour, confectioners’ sugar, coconut, salt, almond extract and butter.  Process until mixture resembles coarse meal. With processor running, add 2 tbsp. ice water and continue blending until mixture comes together in a ball. Roll out between 2 pieces of waxed paper to 10-inch circle. Remove top piece of waxed paper and invert into ungreased 9-inch tart pan with removable bottom.

Bake in preheated Black and Decker® Toaster Oven at 350ºF for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack to cool completely.

In medium bowl, combine lemon curd and 1 cup of whipped topping. Using

Black and Decker® Hand Mixer, blend lemon curd and whipped topping. Spread evenly into cooled tart shell. Refrigerate at least 2 hours before serving.

Before serving, decorate top of tart with remaining whipped topping and raspberries. 

Makes 8 servings.

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• 6 cups cubed day old French bread
• 1½ cups reduced fat shredded Mexican cheese blend
• 6-oz. diced cooked ham
• 6 eggs, slightly beaten
• 2½ cups milk
• 1 can (10-oz.) drained diced tomatoes and green chilies
• 2 tbsp. instant minced onion
• ½ tsp. garlic pepper

Place bread cubes in buttered 9-inch glass baking dish. Top with 1 cup shredded cheese and ham.

In medium bowl, combine eggs, milk, tomatoes, onion and pepper. Pour evenly over mixture in baking dish. Top with remaining cheese. Cover tightly with plastic wrap and refrigerate at least 1 hour or overnight.

Remove plastic wrap and place in Black and Decker® Toaster Oven preheated to 350ºF. Bake 45 minutes or until knife inserted into the center comes out clean and cheese is golden brown.

Let stand 5 minutes before serving.

Makes 6 to 8 servings.

Note: This is a perfect brunch or dinner dish. It can be assembled the night before.  Simply add a salad and a large bowl of fruit and the meal is complete.

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• 4 cups chicken broth
• 2 cups water
• 4 cups fresh broccoli florets
• 2 medium peeled sweet potatoes, cut into 2-inch pieces
• 1 medium onion, quartered
• 1-inch piece peeled ginger
• 1 tsp. salt
• ¼ tsp. coarse black pepper

In medium saucepan, combine ingredients. Bring to boil. Reduce heat and partially cover; allow to simmer for 15 minutes until vegetables are tender.

Remove from heat and let stand 5 minutes.

Transfer about 2 cups to Black and Decker® Blender. Place cover on blender and place lid cap ajar with open side facing away. Cover lid with cloth. Blend on medium speed for about 2 minutes. (This will aerate the soup and result in a very light and airy texture.)

Pour into bowl and repeat with remaining vegetables and broth until entire mixture is pureed. Reheat, if necessary.

Serve garnished with sour cream and chives or grated Parmesan cheese and chopped flat leaf parsley.

If desired, serve with your favorite crackers.

Makes 8 servings.

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Looking to bring a little Cinco de Mayo celebration to your home next week? Look no further than your Black & Decker blender!

Cinco de Mayo is next Thursday, so you may not have the energy or inclination to go out during your busy week. Even so, you can still bring a little Latin spice to your day with these easy ideas and your multi-speed blender. (more…)

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Of all the appliances you can buy, the bread maker is probably the most intimidating to most people. Whether it’s the unique programming or the use of a live ingredient like yeast, the bread maker can be a little scary and getting the best results can be a science.

Black & Decker is breaking down your bread maker to make it easy to understand, with this handy guide to getting the best out of your bread machine. (more…)

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Running out of room on your kitchen counters? For most people, countertop clutter is a big issue, because you just never seem to have enough space to do everything you need.

Whether it’s because your kitchen is small or simply that you have too many appliances, using combo products can give you all-in-one solutions that let you keep your kitchen versatility without cluttering your counters with multiple appliances. (more…)

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As we mentioned in our last post, part of the Black & Decker coffee brewing system that makes for the best cup of coffee is our optimal brewing temperature. You can see this feature listed on any of our coffeemakers you buy, but what does it really mean?

Basically, its a special heating system in your coffeemaker that ensures that the water reaches the right temperature before it hits the grounds. When you brew coffee, the temperature of the water determines how well the flavor is extracted from the grounds. (more…)

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APRICOT PINEAPPLE GLAZED HAM LOAF

1 cup fine dry bread crumbs
1 medium onion, finely chopped
1 large clove garlic, minced
¾ cup ketchup
4 eggs, slightly beaten
2 tbsp. spicy brown mustard
1 lb ground pork
1 lb ground ham
1 lb shredded Jack cheese
½ cup apricot pineapple preserves
2 tbsp. firmly packed brown sugar

In large bowl, combine bread crumbs, onion, garlic, ketchup, eggs and 1 tbsp. mustard. Blend well. Allow to sit several minutes. Add pork, ham and cheese. Blend well and shape into a loaf. Place in a shallow baking dish.

Place in Black & Decker Toaster Oven preheated to 350º F.
Bake for 1 hour.

Meanwhile, in small saucepan, combine preserves with sugar and remaining 1 tbsp. mustard. Heat over low setting, stirring occasionally, until preserves melt and sugar is dissolved. Brush loaf with glaze and continue baking 15 minutes longer or until meat registers 160º F when meat thermometer is inserted into the center of the loaf. Brush with preserves every 5 minutes.

Allow loaf to stand 10 minutes before serving.
Serve with mixed vegetables and whipped potatoes, if desired.

Makes about 8 servings.

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