• 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.

Print PDF

• 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.

Print PDF

• 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.

Print PDF

• 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.

Print PDF