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Quick and Easy Recipes ( Contact me for more Taste your sensatisons recipes) Or to do a in home demostration and taste for yourself.

Veggie Pizza

1 tube crescent rolls

1 tablespoon Southwest Chipolte Seasoning

8 oz cream cheese (softened)

1 tablespoon Miracle Whip

1 pkg Ranch Dip

Assorted veggies

Roll out crescent rolls on baking sheet &amp;amp;amp;amp;amp; bake by following directions on crescent roll package. Allow crescent rolls to cool. In Thatsa Bowl Jr, mix together cream cheese, miracle whip and spices using Saucy Silicone Spatula. Spread on cool crescent “crust”. Place veggies in Quick Chef to chop coarsely. Layer veggies on cream cheese mixture. Cut in to sections and enjoy!

Spicy Salsa

3 large tomatoes (cored and quartered)

3 large radishes

A dash of Southwest Chipotle seasoning

1 medium onion

2 tablespoons lemon juice ( or lime juice)

1 tablespoon olive oil

Salt and pepper to taste

Using the Quick Chef with the blade inserted, add tomato, onion and radishes. Turn the handle until finely chopped. Add Southwest Chipotle seasoning. Turn handle until well blended. Add funnel to the top of the Quick Chef, pour in lemon juice and olive oil. Turn handle until well mixed. Add salt and pepper to taste. Pour in to your favorite serving bowl and enjoy!

Chocolate Bread Pudding

Serves 12

1 loaf (1 lb) challah bread, cubed

2 cup heavy cream

2 cups milk

¾ cup sugar

12 ounces bittersweet chocolate, chopped

1½ tsp. Simple Indulgence™ Cinnamon & Vanilla Seasoning Blend

6 eggs

Preheat oven to 350°F. Combine the cream, milk and sugar in Chef Series™ 2 ½Qt. Nonstick Saucepan. Heat, stirring until sugar is dissolved; remove from heatand cool slightly. Add chocolate and Cinnamon and Vanilla seasoning, stir untilchocolate completely melts and is blended in. Break eggs into a medium Wonderlier® Bowl; gradually beat in the warm chocolate. Place bread cubes into

a buttered 16-oz./500 mL Casserole or a 9” square baking pan.

Pour chocolate mixture over the bread, pressing down on bread to coat. Bake in 16-oz./500 mL Casserole 35-45 minutes or 45-60 minutes in 9” square baking pan until centers are set and knife comes clean when inserted into center.

Crème Anglaise

Makes 1½ cups

¾ cup heavy cream

¾ cup whole milk

1/3 cup granulated sugar

3 egg yolks

1 tsp. vanilla

Combine the cream and milk in a Chef Series™ 2 ½ Qt. Nonstick Saucepan and

heat over medium heat. In a medium bowl, combine the sugar and egg yolks and whisk until well blended and pale yellow in color.

Once the cream and milk come to a simmer, remove from heat and pour about 1/2 cup of the warm mixture over the eggs and whisk to blend. Do not add too much hot liquid or you will curdle the eggs. Return the saucepan to the stove,and pour the hot mixture into it. Use the Saucy Silicone Spatula and stir the anglaise in the saucepan and cook until it begins to thicken about 5 minutes. Add vanilla and remove from the heat and pour through a fine mesh strainer into a 8-oz./250 mL Shallow Casserole and cover. Pour over bread pudding when done.