temp-tations

Chocolate Mousse

An easy and delicious way to make chocolate mousse.

2 c. whipping cream
1/2 c. powdered sugar
1/8 tsp. salt
2 oz. melted, unsweetened good chocolate
1 tsp. vanilla

Whip the cream, sugar, and salt together until stiff. Add chocolate and vanilla and mix well. Chill and freeze. Serve with whipped cream. Makes 8 small portions.

Mom’s Cheesecake Brownies

Turn an ordinary brownie mix into an elegant dessert in a flash!

Prepare a family-size brownie mix or your favorite brownie recipe according to directions.

Topping:

8-oz. package of full or reduced fat cream cheese
1/2 cup sugar
1 egg, lightly beaten

Beat until smooth
Spread cream cheese mixture on top of brownie mix
Run a knife or spatula in a zigzag pattern to create a marble effect
Bake according to packaging directions

Tara’s Favorite Swedish Meatballs

“This recipe has been a family favorite of ours for many years and is a Christmas
Eve Tradition. However, Tara requested it every day while growing up.” – Gail

1 lb. each of ground beef, veal & pork
2 cups soft breadcrumbs
2 cups chicken broth (divided)
2 eggs, lightly beaten
2-4 cloves of finely minced garlic
1/4 cup chopped parsley
2 Tbsp. thyme
Salt & pepper
1-2 onions thinly sliced

Pre-heat oven to 375°F
Mix all ingredients except for the onion
Add more chicken broth if the mixture seems too dry
Form into meatballs the size of a walnut and bake in 3 Tbsp. canola oil with the onion
When almost completely brown, dissolve 1/4 cup of flour into 1-1/2 cups chicken broth to form a sauce
Cover and cook through – 20-30 minutes
Stir in a 1/2 to 1 cup of sour cream, add more parsley & seasoning
Serve over rice or noodles
If using as an appetizer, serve with your favorite cranberry sauce

Chicken Veggie Bake

This is great weekday dish. Prepare this ahead of time and bake after a busy day.

2 medium sweet potatoes cut into small chunks
2 medium white potatoes cut into small chunks
1 large onion cut into wedges
2 carrots cut into 1″ slices
2 celery ribs sliced into 1/4″ pieces
6 garlic gloves (not peeled)
1 tsp. dry thyme (divided)
1 tsp. rosemary (divided)
1/2 cup white wine or chicken broth
4 bone-in split chicken breast
1/4 cup olive oil (divided)

Pre-heat oven to 375°F
Toss vegetables in 1/2 the olive oil, 1/2 the rosemary, and 1/2 the thyme
Place in large Temp-tations baker
Sprinkle with 1 tsp. of kosher salt and 1/4 tsp. of pepper
Add white wine
Arrange chicken breasts on top and drizzle with remaining olive oil, thyme, and rosemary
Add salt & pepper
Cover with foil and bake for 30 minutes
Uncover and cook for 20 minutes, or until chicken is brown, juices run clear, and veggies are tender

Crumb-topped Pasta with Pancetta and Spinach

Your Temp-tations and your microwave are great kitchen partners.

4 oz. French bread
6 oz. pancetta chopped
1/2 cup diced shallots
1/4 cup all-purpose flour
3 cups milk
1/2 cup half & half
3 cups chopped fresh spinach
1 cup parmesan cheese grated
1 tsp. salt
1/2 tsp. black pepper
1 lb. tube shaped pasta – cooked and drained
1/4 cup butter melted

Pre-heat oven to 350°F
Pulse bread in food processor to form coarse bread crumbs – set aside
In 2.5-qt. Temp-tations dish, microwave the pancetta and shallots on high for 3 minutes
Dissolve flour in half & half and stir in milk
Add this to pancetta mixture and microwave an additional 3 minutes, stirring after each minute until slightly thickened
Stir in spinach, pasta, cheese, salt & pepper
Add melted butter to crumbs and sprinkle on top
Bake for 15-20 minutes until hot and bubbly
Serve with a green salad