Our favorite recipes – T to Z...
What tops a cake, or even a cookie or a sundae, is what makes it extra delicious. And, with the SaladShooter® electric slicer/shredder, topping your favorite dessert is quick and easy! Surprise your family and friends with great eye appeal, texture, and flavor the next time you serve cake, cookies, or ice cream. There are many "ready-to-go" treats you can use as toppings. Just pop them in your SaladShooter slicer/shredder. Here are just a few ideas...
Toffee Swirl Cheesecake
CRUST:
- 3 tablespoons margarine, melted
- 18 chocolate sandwich cookies
Preheat oven to 350° F. Melt margarine in small glass mixing bowl in microwave. Fit SaladShooter slicer/shredder with Shredding Cone. Shred cookies into mixing bowl with margarine. Stir until well mixed. Pat cookie mixture into ungreased 10-inch spring form pan. Bake for 7 minutes. Cool.
CHEESECAKE:
- 6 1 1/4-ounce English toffee candy bars, divided
- 3 8-ounce packages cream cheese
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 3 eggs
Preheat oven to 450° F. Fit SaladShooter slicer/shredder with Slicing Cone. Slice 4 English toffee candy bars into a small mixing bowl and set aside. In a large mixing bowl, combine cream cheese, sugar, and vanilla. Mix cream cheese mixture until smooth. Add 1 egg at a time, beating until smooth. Spoon 1/2 of the mixture over cooled cookie crust. Spoon 1/2 of the toffee pieces evenly over cheesecake batter. Top with remaining batter. Spoon remaining toffee pieces over batter. Gently cut through batter with a knife several times. Bake for 10 minutes. Reduce heat to 275° F. and bake an additional 35 minutes. Remove from oven and loosen cheesecake from side of pan with a knife. Let cool in pan. Remove from pan and chill thoroughly. Cut remaining candy bars diagonally and place on top of cheesecake just before serving.
Serves 4
Veggie Pizza
PIZZA CRUST:
- 1 package active dry yeast (2 tablespoons)
- 1 cup warm water (105° F)
- 1/2 teaspoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup corn meal
TOPPING:
- Olive oil
- Chili oil
- 1 cup shredded mozzarella cheese
- Red pepper flakes
- 6 medium mushrooms
- 1/2 green pepper
- 1/2 red pepper
- 6 to 8 pitted black olives
- 1/3 cup crumbled blue cheese
Stir yeast, water, and honey together. Let stand until foamy (5 minutes). Stir in oil, add flour a cup at a time. Stir in salt. Mix until lumps are gone. Knead for 10 minutes until satiny and elastic. Place dough in oiled bowl. Cover with plastic wrap and let rise 45 minutes to 1 hour. Preheat oven to 450° F. Divide dough into two equal balls. Roll or stretch each to about 8 inches. Pinch up edge slightly. Sprinkle cookie sheet with corn meal. Place pizzas on cookie sheet. Brush olive oil or chili oil (spicy) on surface of dough up to one inch of edge. Place pizzas in oven and bake 8 minutes until firm. Fit SaladShooter slicer/shredder with Shredding Cone and shred mozzarella cheese on top. Fit SaladShooter slicer/shredder with Slicing Cone and slice vegetables over cheese. Divide blue cheese, and dot each pizza. Return to oven for 4 to 5 minutes until cheese bubbles.
Serves 4 to 6
Warm Bean Dip with Cucumber Rounds
- 8 ounces Jalapeno Pepper Jack cheese
- 2 medium cucumbers (about 2 1/2 inches in diameter), peeled
- 2 16-ounce cans fat-free refried beans
- 1/2 cup medium salsa
- 1/3 cup fat-free plain yogurt
- 3/4 teaspoon ground cumin
Fit SaladShooter slicer/shredder with Shredding Cone. Shred cheese into a small bowl; set aside. Line a medium-sized bowl with a double layer of paper towels. Fit SaladShooter slicer/shredder with Ripple Slice Cone. Slice cucumbers into bowl and chill until ready to serve. In a large bowl, combine beans, salsa, yogurt, cumin, and 1 1/2 cups reserved cheese until blended. Transfer mixture to a shallow 2-quart microwave-safe casserole; smooth to make an even layer. Sprinkle remaining cheese over the top. Microwave on HIGH for 4 to 6 minutes or until heated through. To serve, arrange cucumber slices around the edge of a large serving platter; place casserole in the center.
Serves 8
Wisconsin-Style Focaccia
- 1 10-ounce can refrigerated pizza crust
- 1/2 cup prepared pesto sauce
- 1 large red, yellow or orange bell pepper, washed, cored, and cut into quarters
- 1 large red onion, peeled and trimmed
- 2 ounces Asiago cheese
- 2 ounces Provolone cheese
Preheat oven to 425° F. (400° F. if using glass). Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray. Unroll pizza crust according to package directions and gently press to fit pan. Use the back of a spoon to spread a thin layer of pesto sauce evenly over dough. Fit SaladShooter slicer/shredder with Slicing Cone and slice pepper and onion evenly over sauce. Fit SaladShooter slicer/shredder with Shredding Cone. Shred cheeses evenly over top. Bake 15 to 18 minutes or until cheeses are melted and crust is golden brown. Cool slightly. Cut into serving pieces.
Serves 6 to 8
Zesty Tortellini Soup
- 1 pound Italian sausage
- 3 cloves garlic, crushed
- 1 onion, peeled
- 1/2 red pepper, stem and seeds removed
- 7 cups beef stock
- 1 8-ounce can tomato sauce
- 1 1-pound can crushed tomatoes
- 1/2 teaspoon basil leaves
- 3 carrots
- 1 9-ounce package fresh cheese tortellini noodles
- 1 zucchini
- 6 ounces mushrooms
- 1/4 cup fresh parsley, chopped
- Parmesan cheese
Heat 6-quart or larger pan and brown sausage. Remove drippings. Add garlic. Fit SaladShooter slicer/shredder with Slicing Cone. Slice onions into pan; sauté. Slice red pepper into pan. Stir in beef stock, tomato sauce, crushed tomatoes, and basil leaves. Fit SaladShooter slicer/shredder with Shredding Cone. Shred carrots into soup; stir thoroughly. Simmer 30 minutes. Add tortellini noodles and cook 3 minutes. Fit SaladShooter slicer/shredder with Ripple Slice Cone. Slice zucchini and mushrooms into soup. Add chopped parsley and continue to cook for 3 minutes. Ladle soup into serving bowls. For grated Parmesan cheese: Fit SaladShooter slicer/shredder with Shredding Cone and shred cheese into a small bowl; reload cheese and shred a second time onto soup.
Serves 12 to 14
Zucchini Pineapple Muffins
- 1 3/4 cups all-purpose flour
- 1 cup quick cooking oats
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 cup zucchini (shredded - see recipe)
- 1 cup carrots (shredded - see recipe)
- 1/2 cup raisins
- 1 8-ounce can crushed pineapple, drained (about 1/2 cup, drained)
- 2 eggs
- 1/2 cup vegetable oil
Preheat oven to 400°F. In a large bowl, combine flour, oats, sugar, baking powder, soda, salt, and ginger. Fit SaladShooter slicer/shredder with Shredding Cone. Shred zucchini and carrots. Stir zucchini, carrots, raisins, and pineapple into flour mixture. In separate bowl, beat eggs and oil. Add to flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Bake for 18 to 20 minutes. Remove muffins from pan immediately.
Makes 12 muffins