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Love Shrimp and cheese? If so, you'll love this... 1.     Filled with fresh shrimp, melty cheeses, garlic, and herbs, there's a reason this bubbly cheesy shrimp dip is the best shrimp dip you've ever had.

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Prep 15 min

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Cook 30 min

|

Ready in 45 min

Filled with fresh shrimp, melty cheeses, garlic, and herbs, there's a reason this bubbly cheesy shrimp dip is the best shrimp dip you've ever had.

This delicious reinvention of our Cheesy Chicken Dip was sent to us by our friend Jen at @midwestlifeandstyle.

Ingredients

Dip:
2 tbsp (30 mL) unsalted butter

½ lb. (250 g) fresh shrimp, peeled and deveined

3 green onions, sliced

2 cloves garlic, pressed

1 tsp (5 mL) Garlic & Herb Rub

2 tbsp (30 mL) fresh lemon juice

1 pkg (8 oz./250 g) low-fat cream cheese, softened

2 tbsp (30 mL) low-fat sour cream

½ cup (125 mL) grated Asiago cheese

¼ cup (50 mL) grated Parmesan cheese

1 cup (250 mL) mozzarella cheese, divided

Optional: Chopped parsley, additional grated Parmesan

Crostini:
1 baguette

Olive oil for brushing

Directions

1. To begin, preheat the oven to 350℉ (180°C).

2. Coarsely chop the fresh shrimp. Then, melt the butter in a large skillet over medium heat. Add the chopped shrimp, green onions, garlic, and the rub to the skillet. Cook the shrimp mixture for about 2-3 minutes, or just until the shrimp are pink. Add the fresh lemon juice.

3. Reduce the heat to low and add the cream cheese. Gently stir with a spoon until the cream cheese is melted all the way through.

4. Then, add the sour cream followed by the Asiago and Parmesan cheeses, and ½ cup (125 mL) of the mozzarella. Combine and stir until the cheese is not quite melted. Next, spoon the dip onto a Rectangle Stone or dish and sprinkle with the remaining cheese before placing it in the oven.

5. Once the dip has been spooned onto the stone, bake it in the oven for 25 minutes. Then, turn the oven to a low broil setting. Broil for 3-5 minutes or until the dip is golden brown. (Don't worry, the Pampered Chef StoneFusion stones are broiler-safe up to 550°F (287°C)). Remove the shrimp dip from the oven. Garnish with fresh, chopped parsley, and serve warm.

6. This dip is best served hot but can easily be reheated as needed. Store the leftover dip in an airtight container in the fridge for up to 3 days. The crostini (see cook's tip) is perfect for dipping, but you can also serve the cheesy shrimp dip with pita chips, crackers, or naan.

Cook's Tips:

How to Make Homemade Crostini

I make these simple crostini using my Pampered Chef Rectangle Stone. Slice a fresh baguette into pieces. Then, place the baguette slices onto the baking stone. Next, lightly brush both sides of each slice with olive oil. Bake in the oven at 350℉ (180°C) for 15-20 minutes until crispy. Let the crostini cool on the baking stone before topping with the shrimp dip.

Making the Dip Ahead of Time

Just follow all of the instructions in the recipe. Then, instead of baking the dip, place the mixture in a covered container and refrigerate. When you are ready to cook the shrimp dip, preheat the oven, spoon the dip onto a baking stone, and bake uncovered as noted.

A Community Kitchen Recipe

Recipes and photos created by friends of Pampered Chef

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Filled with fresh shrimp, melty cheeses, garlic, and herbs, there's a reason this bubbly cheesy shrimp dip is the best shrimp dip you've ever had. This delicious reinvention of our Cheesy Chicken Dip was sent to us by our friend Jen at @midwestlifeandstyle.

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We love hummus at our house and this recipe was a complete success... This simple homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better than store-bought.

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Prep 5 min

|

Cook 5 min

|

Ready in 10 min

This simple homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better than store-bought.

Ingredients

1 can (15.5 oz./440 g) chickpeas, drained (reserve ¼ cup (60 mL) liquid from the can)

1 can (15 oz./425 g) Great Northern beans, drained

Liquid reserved from chickpeas

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) olive oil

1 garlic clove, peeled

1 tbsp (15 mL) sesame seeds

1 tsp (5 mL) salt

Optional: grilled or raw vegetables, naan or pita bread, or crackers

Directions

1. Add the ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.

2. If the blades are still moving but not blending food, use the tamper to push the ingredients back into the blades.* Tip: Use the tamper in a circular motion to keep the hummus moving into the blades. Do not tamper for more than 30 seconds at a time.

3. Serve with grilled or raw vegetables, naan, pita bread, or crackers.

Nutrients per serving:

U.S. nutrients per serving (about 3 tbsp/45 mL): Calories 90, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 12 g, Fiber 3 g, Sugars 1 g, Protein 4 g

Cook's Tips:

You can also use the hummus in place of pizza sauce for flatbreads.

Safety Tip:
* Only use the tamper provided with the Deluxe Cooking Blender. Do not force the tamper deeper into the pitcher. Only use the tamper when blending cold and liquid ingredients.

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Prep 5 min | Cook 5 min | Ready in 10 min This simple homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better than store-bought.

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We LOVE dips at our house. This spinach and artichoke dip is easy and delicious.

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This a creamy, cheesy restaurant favorite is easy to make at home in a pressure cooker. It's super delicious served warm or cold.

Ingredients

1 jar (12 oz/340 g) artichoke hearts, drained and chopped

1 pkg (10 oz./283 g) frozen spinach

8 oz. (250 g) cream cheese

½ cup (125 mL) vegetable stock

1 tbsp (15 mL) Greek Rub, plus more for serving

2 garlic cloves, pressed

¼ tsp (1 mL) salt

Add-Ins
4 oz. (125 g) white sharp cheddar (1 cup/250 mL grated)

½ cup (125 mL) low-fat Greek yogurt

Directions

1. Add the dip ingredients, except the add-ins, to the Quick Cooker. Cook on CUSTOM for 6 minutes.

2. Meanwhile, coarsely grate the cheese listed in the add-ins for the dip you're making.

3. When the timer is up, manually release the pressure. Stir in the add-ins. Let the dip sit for a few minutes to thicken before serving. Place in a serving bowl and sprinkle with additional rub.

Nutrients per serving:

U.S. nutrients per serving (¼ cup/60 mL): Calories 110, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugars), Protein 5 g

Cook's Tips:

To keep the dip warm during your gathering, serve in one of our Insulated Serving Bowls. They keep food warm up to 2 hours and look great on any table.

Watch How it's Made

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This a creamy, cheesy restaurant favorite is easy to make at home in a pressure cooker. It's super delicious served warm or cold. 1 jar (12 oz/340 g) artichoke hearts, drained and chopped 1 pkg (10 oz./283 g) frozen spinach 8 oz.

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This recipe is so easy my 12- year old made it perfectly. All you need is 30 minutes to turn fresh tomatoes and basil into a smooth, rich, hot soup. Pair with crusty bread and a fresh salad for a great dinner.

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Prep 5 min

|

Cook 25 min

|

Ready in 30 min

All you need is 30 minutes to turn fresh tomatoes and basil into a smooth, rich, hot soup. Pair with crusty bread and a fresh salad for a great dinner.

Ingredients

¼ cup (60 mL) water or low-sodium vegetable broth

1 tsp (5 mL) salt

2 Roma tomatoes

1 can (28 oz./796 mL) whole tomatoes

½ medium onion

2 garlic cloves, peeled

Add-In
¼ cup (60 mL) fresh basil leaves

Directions

1. Add the ingredients to the Deluxe Cooking Blender in the order listed (don't add the basil). Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

2. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the basil. Replace the cap and hold the PULSE button until the basil is fully combined.

Nutrients per serving:

U.S. nutrients per serving (1 cup/250 mL): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 10 g, Fiber 2 g, Sugars 3 g, Protein 1 g

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Prep 5 min | Cook 25 min | Ready in 30 min All you need is 30 minutes to turn fresh tomatoes and basil into a smooth, rich, hot soup. Pair with crusty bread and a fresh salad for a great dinner.

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How about something sweet and savory?

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Bring this fresh take on a classic salad to your next party.

Ingredients

Salad
1 broccoli head (about 1 lb./450 g)

1 lb. (450 g) medium carrots (about 6-8), peeled

3 Granny Smith apples, halved and cored

1 cup (250 mL) raisins

½ cup (125 mL) sunflower seeds

Dressing
1 lemon

¼ cup (50 mL) mayonnaise

¼ cup (50 mL) 2% plain low-fat Greek yogurt

2 tbsp (30 mL) sugar

1 tsp (5 mL) salt

Directions

1. Remove the broccoli florets from the stem and use the Vegetable Peeler to peel the stem.

2. Use the Quick Prep Food Grater fitted with the coarse grating blade to grate the broccoli stem, carrots, and apples. Use the slicing blade to slice the broccoli florets.

3. Add the vegetables, apple, and remaining salad ingredients to the 6 qt. (6-L) Stainless Steel Mixing Bowl.

4. Juice the lemon with the Citrus Press into a small bowl. Add the remaining dressing ingredients and stir to combine.

5. Pour the dressing over the salad and toss until fully coated.

Nutrients per serving:

U.S. nutrients per serving (½ cup/125 ml per serving): Calories 130, Total Fat 4.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 21 g, Fiber 2 g, Sugars 15 g, Protein 2 g

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Bring this fresh take on a classic salad to your next party. Salad 1 broccoli head (about 1 lb./450 g) 1 lb.

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You can't go wrong with the classic Cobb Salad.

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Prep 5 min

|

Cook 5 min

|

Ready in 10 min

This Cobb salad recipe is packed with all the classic flavors but making it in the Salad Cutting Bowl makes it easy to eat on the go.

Ingredients

Salad
1 small romaine heart, trimmed (about 4 oz./125 g)

1 Roma tomato, cut in half lengthwise

1 green onion, green part only

2 oz. (60 g) chicken breast, cooked

½ small avocado

1 hard-boiled egg

Dressing
2 tbsp (30 mL) Basic Vinaigrette

½ tbsp (7 mL) plain Greek yogurt or sour cream

1 tsp (5 mL) Dijon mustard

½ tsp (1 mL) lemon juice

1 small clove garlic, pressed

Toppings
1½ tbsp (22 mL) blue cheese crumbles

Optional: 1½ tbsp (22 mL) bacon bits

Directions

1. Add the romaine, tomato, and green onion to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.

2. Flip the bowl over and use the Coated Chef's Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until the ingredients reach the desired size. Place the colander into the bowl.

3. Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.

4. When you're ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

Yield:

1 servings of (2 cups/500 mL salad plus dressing)

Nutrients per serving:

U.S. nutrients per serving: Calories 460, Total Fat 32 g, Saturated Fat 8 g, Cholesterol 235 mg, Sodium 630 mg, Carbohydrate 12 g, Fiber 1 g, Sugars 9 g, Protein 27 g

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Prep 5 min | Cook 5 min | Ready in 10 min This Cobb salad recipe is packed with all the classic flavors but making it in the Salad Cutting Bowl makes it easy to eat on the go.

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This simple vinaigrette is delicious on its own, but it’s also a great starting point for light, flavorful homemade dressings.

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This simple vinaigrette is delicious on its own, but it's also a great starting point for light, flavorful homemade dressings.

Ingredients

Basic Vinaigrette
6 tbsp (90 mL) olive oil

4 tbsp (50 mL) white wine vinegar

2 tbsp (30 mL) water

¼ tsp (1 mL) salt

⅛ tsp (0.5 mL) ground black pepper

Variations

Ingredients

Asian Vinaigrette

2 tbsp (30 mL) Basic Vinaigrette

1 tbsp (15 mL) reduced-sodium soy sauce

2 tsp (10 mL) honey

1 tsp (5 mL) sesame seeds (optional)

¼ tsp (1 mL) ground ginger

1 small garlic clove, pressed

Dijon Vinaigrette

2 tbsp (30 mL) Basic Vinaigrette

½ tbsp (7 mL) plain Greek yogurt or sour cream

1 tsp (5 mL) Dijon mustard

½ tsp (1 mL) lemon juice

1 small clove garlic, pressed

2 tbsp (30 mL) Basic Vinaigrette

2 tbsp (30 mL) lemon juice (about ½ a lemon)

1 small garlic clove, pressed

¼ tsp (1 mL) dried oregano

Barbecue Lime Vinaigrette

2 tbsp (30 mL) Basic Vinaigrette

1 tbsp (15 mL) lime juice (about ½ a lime)

2 tsp (10 mL) barbecue sauce

1 tsp (5 mL) plain Greek yogurt or sour cream

Cinnamon-Honey Vinaigrette

2 tbsp (30 mL) Basic Vinaigrette

1 tsp (5 mL) honey

¼ orange, juiced

¼ tsp (0.5 mL) ground cinnamon

Directions

Nutrients per serving:

U.S. nutrients per serving: Calories 160, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g, Protein 0 g

Cook's Tips:

Adding water to the dressing decreases its acidity, which balances out the flavor.

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This simple vinaigrette is delicious on its own, but it's also a great starting point for light, flavorful homemade dressings.

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Bring hibachi home...

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Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!

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Where are my deep-dish pizza lovers?

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In the mood for authentic Chicago-style pizza but don't want to leave home? Fire up your oven and try this amazing pizza from @Sherriesavorsthecity.

Ingredients

Tomato Sauce:
2 tbsp (30 mL) olive oil

1 cup (250 mL) yellow onions, finely chopped

4-6 garlic cloves, minced

⅓ cup (75 mL) tomato paste

1 tsp (5 mL) dried basil leaves

1 tsp (5 mL) dried oregano leaves

½ tsp (2 mL) red pepper flakes

1 tbsp (15 mL) sugar

1 can (28 oz./796 mL) can whole & peeled San Marzano whole tomatoes, crushed with your hands

Salt & pepper to taste

Pizza Crust:
3 cups (750 mL) all-purpose flour

⅓ cup (75 mL) yellow cornmeal

2 tsp (10 mL) salt

1 tbsp (15 mL) sugar

1 packet or 2¼tsp (10 mL) instant dry yeast

½ cup (125 g) softened butter

1 cup (250 mL) warm water (90°F/32°C)

To Assemble:
½ cup (125 mL) softened butter

4 oz. (125 g) shredded Parmesan cheese (1 cup/250 mL)

12 slices provolone cheese

10 slices mozzarella cheese

8 oz. (225 g) bulk spicy Italian sausage

1 oz. (30 g) grated parmesan cheese (¼ cup/60 mL)

2 tbsp (30 mL) olive oil

Directions

1. To make the Tomato Sauce: In a deep saucepan over medium heat, add your olive oil.

2. Add in onions & cook until soft & translucent. Add garlic & sauté until fragrant.

3. Add in dried basil, oregano, & chili flakes.

4. Add the tomato paste & cook for 3 minutes.

5. Add whole tomatoes & slowly press on the tomatoes to break it up. Season with salt, pepper, and sugar to taste.

6. In low-medium heat, let the sauce reduce for 30-45 minutes or until very thick. Make sure to stir it once in awhile to prevent scorching at the bottom. Set aside to cool.

7. To make the Pizza Crust: Using a stand mixer fitted with a dough hook, combine together all-purpose flour, cornmeal, salt, and sugar. Mix at low speed until combine.

8. Add the instant yeast & mix again.

9. Add your softened butter & mix until crumbly.

10. Lastly, add your warm water & mix until it forms a dough.

11. Form into a ball & put in an oiled bowl. Cover & let it rise for 1- 2 hours or until double in size. Gently punch down the dough to remove any air bubbles & form into a round ball. Cover w/ plastic wrap.

12. Refrigerate for at least 1 hour before rolling.

13. Roll into a 14-inch (35-cm) round circle. Set aside.

14. To assemble: Preheat oven to 500°F (260°C) along with a Stone Bar Pan.

15. Generously grease the 12-inch (30-cm) Cast Iron Skillet with softened butter.

16. Gently press the shredded parmesan cheese at the bottom & sides.

17. Lay your rolled dough on top and using your fingers, press the dough into the cast iron pan. Make sure it's nice and tight fitting inside the pan.

18. Cover the bottom of the crust with provolone cheese slices. Next, add the mozzarella cheese slices. Then, put tiny dollops of the raw sausage meat & evenly disperse it throughout the top.

19. Cover it completely with the thick tomato sauce. Top with grated parmesan cheese.

20. Drizzle the crust around the edges and top with olive oil. Place inside the hot oven and lower the temperature to 450°F (230°C).

21. Bake for 30-40 minutes or until crust is slightly puffed and golden brown on the sides.

22. Let it cool for at least 20 minutes before cutting into it.

Cook's Tips:

Make sure to allow enough time for the dough to rise and then chill before you start assembling your pizza.

A Community Kitchen Recipe

Recipes and photos created by friends of Pampered Chef

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In the mood for authentic Chicago-style pizza but don't want to leave home? Fire up your oven and try this amazing pizza from @Sherriesavorsthecity.

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Who says beef bourguignon has to be difficult to make... you'll love this.

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Ingredients

1 tbsp (15 mL) olive oil

1-1½ lbs. (450-700 g) boneless beef chuck, cubed

1 jar (12 oz. or 340 g) Beef Bourguignon Meal Starter

1 lb. (450 g) small red potatoes

8 oz. (250 g) peeled and chopped carrots

1 cup (250 mL) water

Directions

1. Set the Quick Cooker to SEAR; press START. Add 1 tbsp (15 mL) olive oil and brown 1-1½ lbs. (450-700 g) boneless beef chuck, cubed.* Press CANCEL.

2. Add one jar of the Beef Bourguignon Meal Starter, 1 lb. (450 g) small red potatoes, 8 oz. (250 g) peeled and chopped carrots, and 1 cup (250 mL) water. Select the STEW/CHILI setting; press START.

3. When the timer is up, let the pressure release naturally for 10 minutes. Then, press the steam-release button.

Cook's Tips:

*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

Microwave: We do not recommend making this dish in the microwave because of the cut of meat used in the recipe.

Stovetop: We do not recommend stove top directions because of the cut of meat used in the recipe.

Slow Cooker: Trim excess fat from beef and cut beef into 1" chunks. Heat 1 tbsp (15 mL) oil in the Rockcrok® Dutch Oven over medium-high heat for 5 minutes. Brown the beef for 1-2 minutes. Drain excess moisture and transfer the Rockcrok ® to the Rockcrok® Slow Cooker Stand. Add the potatoes, carrots, and water. Replace the lid and cook for 2 hours on HIGH (or 4 hours on LOW).

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1 tbsp (15 mL) olive oil 1-1½ lbs. (450-700 g) boneless beef chuck, cubed 1 jar (12 oz. or 340 g) Beef Bourguignon Meal Starter 1 lb. (450 g) small red potatoes 8 oz. (250 g) peeled and chopped carrots 1 cup (250 mL) water Set the Quick Cooker to SEAR; press START.

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Get your veggies in with this simple black bean veggie burger made with simple-to-find ingredients.  Throw in some Enrichables for an extra boost!

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Get your veggies in with this simple black bean veggie burger made with simple-to-find ingredients.

Ingredients

1 can (15 oz./398 mL) black beans, drained and rinsed

6-8 scoops Enrichables™ Super Veggie

1 egg

1 cup (250 mL) corn

½ cup (125 mL) brown rice, cooked

⅓ cup (75 mL) plain breadcrumbs

1 tbsp (15 mL) Tex-Mex Rub (or any other rub or seasoning)

1 tbsp (15 mL) oil

4 buns

Optional: Avocado slices, tomato slices, lettuce, or hot sauce

Directions

1. Process the beans, Enrichables™, and egg in the Manual Food Processor until the beans are mashed and all the ingredients are combined.

2. Transfer the bean mixture to a medium bowl. Add corn, rice, breadcrumbs, and rub. Mix well.

3. Heat the oil in a large skillet or grill pan over medium heat for 1-3 minutes.

4. Form about ⅓ cup (75 mL) of the mixture into a patty. Repeat for the rest of the mixture.

5. Cook the patties for 4-6 minutes per side, or until well-browned.

6. Serve the patties in the buns. If you'd like, serve with avocado, tomato, lettuce, or hot sauce.

Cook's Tips:

You can use any rub you'd like. Our Tex-Mex Rub pairs well with the beans and the corn! To help the patties keep their shape, chill the mixture for 15-20 minutes before forming.

Watch it Made:

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Get your veggies in with this simple black bean veggie burger made with simple-to-find ingredients.

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We made this New Orleans dessert even more indulgent by serving those classic flavors between layers of toasty brioche and melty marshmallows.

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Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!

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Fast, easy, delicious.

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Prep 15 min

|

Cook 45 min

|

Ready in 60 min

This cheesecake is pretty to look at but more delicious to eat. You serve this classic dessert with a homemade strawberry sauce.

Ingredients

Crust
¾ cup (175 mL) graham cracker crumbs

2 tbsp (30 mL) butter, melted

2 tbsp (30 mL) granulated sugar

Filling
2 pkgs (8 oz./250 g each) cream cheese, softened

1 tbsp (15 mL) cornstarch

1 tsp (5 mL) vanilla extract

2 eggs

½ cup (125 mL) granulated sugar

1 cup (250 mL) water

Sauce
2 tsp (10 mL) cornstarch

2 tbsp (30 mL) water

1 pkg (1 lb./450 g) frozen sliced strawberries (about 3 cups/750 g)

½ cup (125 mL) granulated sugar

1 tsp (5 mL) fresh lemon juice

Directions

1. For the crust, combine the graham cracker crumbs, butter, and sugar in small bowl; mix well. Press the crumb mixture evenly into the bottom of the Springform Pan.

2. For the filling, beat the cream cheese in a large mixing bowl until smooth. Add the cornstarch, vanilla, eggs, and sugar; beat with an electric mixer on medium speed just until incorporated. Pour the filling over the crust and spread evenly. Cover the top of the pan with foil.

3. Pour the water into the inner pot of the Quick Cooker. Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack. Lock the lid, select the DESSERT setting, and press START.

4. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.

5. Carefully lift the pan out and remove the foil.* The center of the cheesecake should appear nearly set when you shake it gently. The center will firm as it cools. Wait for the cake to cool completely, then loosen the collar of the pan. Cover the cheesecake with foil or plastic wrap and refrigerate for 3 hours or overnight.

6. For the sauce, combine the cornstarch and water in the inner pot of the Quick Cooker. Stir in the strawberries, sugar, and juice. Set the Quick Cooker to SEAR and press START. Cook uncovered for 3-5 minutes, or until slightly thickened, stirring frequently.** Press CANCEL. Remove the sauce and pour into a small bowl. Cover and refrigerate until chilled.

7. Serve the cheesecake with the strawberry sauce.

Nutrients per serving:

U.S. nutrients per serving (1 slice plus ¼ cup/50 mL sauce): Calories 410, Total Fat 25 g, Saturated Fat 13 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 44 g, Fiber 2 g, Sugars 36 g, Protein 6 g

Cook's Tips:

Watch Quick Cooker Strawberry Cheesecake Being Made

Safety Tips: *Use oven mitts or grips to remove the springform pan from the stainless steel inner pot. **The inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

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Prep 15 min | Cook 45 min | Ready in 60 min This cheesecake is pretty to look at but more delicious to eat. You serve this classic dessert with a homemade strawberry sauce.

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Play Strawberry Blondies STRAWBERRY BLONDIES

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Play Strawberry Blondies STRAWBERRY BLONDIES

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Fresh strawberries and just a little bit of white chocolate make these blondies the perfect sweet treat.

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Prep 10 min

|

Cook 20 min

|

Ready in 30 min

Fresh strawberries and just a little bit of white chocolate make these blondies the perfect sweet treat.

Ingredients

12 strawberries, stems removed

½ cup (125 mL) white chocolate morsels

¾ cup (175 mL) butter (1½ sticks), melted

1 cup (250 mL) packed brown sugar

2 eggs

1 tbsp (15 mL) vanilla extract

1½ cups (375 ml) all-purpose flour

½ tsp (2 mL) baking powder

½ tsp (2 mL) salt

Directions

1. Preheat the oven to 350°F (180°C). Place half of the strawberries into the Manual Food Processor and process until finely chopped.

2. Place the chocolate morsels in a small microwave-safe bowl. Microwave on MEDIUM for 2 minutes, stirring every 30 seconds until melted. Add the melted chocolate to the strawberries and process to combine.

3. Add the butter, sugar, eggs, vanilla, and strawberry mixture to the Batter Mixer & Dispenser. Then, add the flour, baking powder, and salt, and pump the handle to combine.

4. Place the dispenser cap on the plunger and select the large dot. Dispense 1 pump of batter into each well of the Brownie Pan. Cut the remaining strawberries in half and place one half, cut-side down, in each well.

5. Bake for 18-22 minutes, or until a Cake Tester & Releaser inserted into the blondie comes out clean. Let the blondies cool in the pan for 5 minutes before releasing.

Nutrients per serving:

U.S. nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 60 mg, Sodium 140 mg, Carbohydrate 37 g, Fiber 1 g, Sugars 24 g, Protein 4 g

Cook's Tips:

Watch this video to see how to make the recipe.

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Prep 10 min | Cook 20 min | Ready in 30 min Fresh strawberries and just a little bit of white chocolate make these blondies the perfect sweet treat.