bookmark_borderSANDRA’S TRI-CITRUS COCONUT CREAM CHEESE TART

The most delicious and decadent dessert, as is…
or with or without any type of topping…

Yield: (One 11″ Tart) – Serves: 8-10
Prep: 20 Mins.
Bake: 20 Mins.
–Cool:  2 Hrs. at room temperature
–Refrigerate: Overnight
INGREDIENTS:
Nilla Wafer Crust:
2 cups finely crushed nilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
1/3 cup sifted confectioners’ sugar
Pinch of salt
Filling:
1 (14-oz.) can unsweetened coconut milk, chilled overnight
—-(you’ll use only the solid coconut cream on top of can,
—–NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
1 (14-oz.) can sweetened condensed milk
8 oz. whipped cream cheese
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
METHOD:
Preheat oven to 350F.
Crust – In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners’ sugar and salt.  Pour into a dark round nonstick 11×1″ tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.
Filling – Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.
Bake tart, uncovered, in the preheated oven for 20 minutes.
Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.
Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  
Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!
Served, as is…

Served with a dollop of my
homemade
Strawberry-Rosemary Jam…





bookmark_borderSANDRA’S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two
(utilizing a ‘real’ potato)…

Servings: 2

Prep: 10 Mins.
Bake 30 Minutes
Stand: 5 Minutes
Special Equipment:
–2 Individual Ceramic Dishes
INGREDIENTS
Base:
1 large russet potato, peeled, grated and par-baked
Vegetables and seasoning:
1 teaspoon Mazola oil
1/4 cup diced yellow onion
2 tablespoons diced orange bell pepper
Pinch of kosher salt
Pinch of pepper
1/4 teaspoon garlic powder
Filling:
4 large eggs, beaten
2 tablespoons 2% milk
1/4 cup Mexican blend shredded cheese
Topping:
1/4 cup Mexican blend shredded cheese
6 sliced grape tomatoes
Garnish:
2 basil leaves, julienned
METHOD
Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.
Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.
Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.
In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.
Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.
Cover each dish with parchment, then tin foil.
Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!