Raisin Rum Cream Cheese Pie

Raisin Rum Cream Cheese Pie 

  

  

            

      Ingredients

 Pie Dough for a 9-inch pie shell

 1/3 cup rum 

 1 cup raisins 

 12 ounces cream cheese, room temperature 

 2/3 cup sugar 

 1/4 teaspoon salt

 2 eggs 

 2/3 cup heavy whipping cream 

 1 teaspoon vanilla extract

 SOUR CREAM TOPPING:

 1 cup sour cream 

 3 tablespoons sugar                    

 Directions

1. Pour the rum into a small saucepan and bring it just to a simmer 

over moderate heat—1-2 minutes; do not let it boil. 

 2. Add the raisins, cover the pan, and set aside off the heat for 

at least 1-2 hours.

 3. Preheat the oven to 425°F.

 4. Roll out the dough and fit it into a 9-inch glass pie pan, then trim 

and flute the edges.

 5. In a large mixing bowl, using a electric mixer, beat the cream cheese 

until it is soft and smooth.

 6. Add the sugar and salt and continue beating until blended. 

Add the eggs and beat until smooth. Stir in the cream and vanilla. 

Stir in the raisins, along with any rum left from soaking. Pour the 

mixture into the prepared pie shell.

 7. Bake for 10 minutes, then reduce the heat to 350°F and continue baking 

for 20 to 30 minutes longer, or until the filling has puffed slightly and has set 

around the edges. The center should remain slightly soft, it will set as it cools.

 8. To make the topping, stir together the sour cream and sugar until the 

sugar dissolves. Spread over the pie and refrigerate for several hours before serving.

Tomato Salad with Goat Cheese

Tomato Salad with Goat Cheese

  

  

            

      Ingredients

 3 tablespoons extra-virgin olive oil

 1 1/2 tablespoons white wine vinegar 

 1/2 teaspoon kosher salt 

 1/4 teaspoon freshly ground black pepper 

 1 garlic clove, minced 

 2 tablespoons chopped fresh basil 

 4 medium ripe tomatoes, cored and cut into 1/2-inch-thick wedges 

 1/3 cup small fresh basil leaves 

 1/3 cup ounces goat cheese, crumbled                    

 Directions

 1. Combine first 5 ingredients in a large bowl, stirring with 

a whisk. Add chopped basil and tomato wedges; toss to coat.

 2. Cover and let stand 1 hour, tossing occasionally. 

 3. Top with basil leaves and goat cheese. Serve

Cream of Tomato Soup

Cream of Tomato Soup

  

  

            

      Ingredients

 4 cups chopped fresh tomatoes 

 1 onion, chopped

 4 whole cloves 

 6-8 peppercorns 

 1 teaspoon brown sugar 

 1 teaspoon sea salt 

 4 sprigs parsley 

 3 tablespoons butter 

 3 tablespoons flour 

 1 1/2 cups chicken broth 

 1 cup heavy cream                   

 Directions

 1. Simmer the tomatoes, onion, cloves, peppercorns, sugar, 

salt, and parsley together for 10 minutes. Run through a food mill. 

 2. Melt the butter; add flour and stir until golden. Pour in 

chicken broth and stir until thickened. Add the tomato mixture 

and simmer 5 minutes; cool slightly before adding cream.

 Heat through, but do not boil. 

Cantaloupe Kiwi Smoothie

Cantaloupe Kiwi Smoothie 

  

  

            

      Ingredients

 1/4 cantaloupe, peeled and seeded

 2 kiwis, peeled 

 1 cup raspberries 

 2 cups spinach                   

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth. 

Egg Salad Sandwich

 Egg Salad Sandwich

  

            

      Ingredients

 2 Lg hard-boiled eggs 

 1 green onion, chopped, white separated from green 

 1 1/2 teaspoons mayonnaise 

 1 1/2 teaspoons plain nonfat Greek yogurt 

 Salt and black pepper to taste 

 2 slices wheat or white bread 

 1 1/2 teaspoons bacon bits                  

 Directions

 1. Peel the eggs, cut them in half, remove the yolk from 

one of the eggs, and discard it. Using the coarse shred on

 a box grater, grate the egg and egg white into a small mixing bowl.

 2. Add the white part of the onion, mayonnaise, yogurt, and 

salt and pepper. Stir well to combine. 

 3. Toast bread, and spread the egg salad on the warm toast, 

sprinkle the bacon bits on top, and garnish with the green part of the onion.

Banana Walnut Waffles

 Banana Walnut Waffles  

  

            

      Ingredients

 2 cups flour 

 2 tablespoons sugar 

 1 tablespoon baking soda 

 1/2 teaspoon salt 

 2 eggs, lightly beaten 

 6 tablespoons vegetable oil 

 1 cup low fat vanilla yogurt 

 3/4 cup whole milk 

 1 cup banana, mashed 

 1/2 cup walnuts, chopped                  

 Directions

 1. Combine flour, sugar, baking soda, and salt in a mixing 

bowl and stir to mix well. 2. In a separate bowl whisk together 

the eggs and oil and stir into dry ingredients. 3. Stir in yogurt. 

Add milk and stir until mixture is a smooth batter. Stir in 

banana and walnuts until incorporated.

 4. Spoon batter onto a prepared, hot waffle iron. 

Cook for 3-6 minutes or until golden brown. 

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Cheese and Ham Omelet

 Cheese and Ham Omelet 

  

            

      Ingredients

 1/2 Cup of sweet onion, chopped

 2 Teaspoons olive oil

 1 Cup of egg whites

 1/2 Cup cooked lean ham, diced 

 1/4 Teaspoon salt

 1/8 Teaspoon black pepper

 1/8 Teaspoon paprika

 4 Tablespoons fat free cream cheese, cubed                 

 Directions

 1. Place onion and oil into a skillet over medium heat and 

cook the onion, stirring often, about 4 to 6 minutes or until soft.

 2. Add the egg whites to the skillet, lifting the edges to let 

the uncooked egg flow underneath.

 3. When the eggs are set, add the ham, salt, pepper and 

paprika to one half of the egg.

 4. Place the cream cheese cubes on top.

 5. Fold the omelet over the top of the filling.

 6. Cover and cook 2-3 minutes longer or until the cheese 

has melted completely.