Cuisinart TOB-50 - Manual (Page 9)

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Bake in the preheated 400ºF oven for about 20 minutes, until lightly
browned. Remove from pan and serve warm.
For plain corn muffins, follow the recipe, omitting the Parmesan
and chives.
Nutritional information per muffin (made with 2% milk):
Calories 166 (36% from fat) • carb. 22g • pro. 5g • fat 7g • sat. fat 4g
• chol. 50g • sod. 259g • calc. 86mg • fiber 1g
Pesto Cheese Twists
Serve these as an appetizer, or with soup in place of crackers.
Makes sixteen 5-inch twists
1 sheet puff pastry, thawed at room temperature for
20 to 30 minutes
1 tablespoon prepared pesto
1 tablespoon grated Parmesan or Asiago cheese
1 egg white, beaten until foamy
On a lightly floured surface, roll the thawed puff pastry until it measures
10 x 12 inches; use a pastry wheel to cut the puff pastry in half crosswise.
Combine the pesto, grated cheese and half the beaten egg white (discard
the remaining egg white). Spread the pesto mixture over one of the half-
sheets using an offset spatula; top with the second half-sheet. Use a roll-
ing pin to lightly roll together. With the pastry wheel, cut the sheet in half
crosswise, then cut each piece into eight strips, 6 x ½ inches each. Twist
each strip 3 to 4 times; pinch ends to seal. Place on a tray and refrigerate
for at least 30 minutes.
Ten minutes before baking, place the rack in position B; preheat the
toaster oven to 425ºF on bake setting. Line the baking pan with a sheet of
parchment paper.
Arrange 8 puff pastry twists evenly on the parchment-lined pan. Bake for
11 to 13 minutes at 425ºF until puffed and crispy. Remove from the pan
with tongs or a spatula and place on a rack to cool. Arrange the second
batch on the same pan and repeat. Serve slightly warm or at room
temperature.
Nutritional information per twist:
Calories 84 (51% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0 mg • sod. 66mg • calc. 8mg • fiber 0g
Quick Cheese Nachos
Homemade nachos make a great quick snack or appetizer.
Serve with sour cream, guacamole and your favorite salsa.
Makes 2 servings
15 full-sized baked tortilla chips (about 2 1 ⁄
4
ounces)
2 ⁄
3
cup refried beans
¼ cup jalapeño pepper slices, drained
¼ cup chopped scallions
¼ cup sliced black olives, drained
1 cup shredded extra-sharp Cheddar cheese (can use lowfat)
Place rack in Position A and preheat on broil setting.
Arrange chips in 11x7-inch baking pan that has been lined with foil.
Distribute the remaining ingredients over the chips, as evenly as possible
in the order listed, ending with the shredded cheese. Place in the oven
and broil until cheese is bubbly, about 4 minutes. Serve immediately.
Nutritional information per serving (made with lowfat cheese):
Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g
• chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g