25 Days Of Cooking Day 16 : Rustic Focaccia

Rustic Focaccia
2 (10-oz) pkg refrigerated pizza crust 3.25 oz can pitted ripe olives, drained and sliced
2 Tbsp olive oil ½ cup chopped onion
1 tsp Pantry Italian Seasoning Mix 2 plum tomatoes, thinly sliced
2 garlic cloves, pressed ¼ cup grated fresh Parmesan cheese
1 cup shredded mozzarella cheese, divided Additional Italian Seasoning Mix

Preheat oven to 400º. Unroll both packages of pizza dough and arrange side by side on Large Round Stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of Baking Stone, pressing seams to seal. In Classic Batter Bowl, combine oil, seasoning mix and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper. Spread oil mixture evenly over crust using scraper; top with 3/4 cup of the mozzarella cheese. Slice olives using Egg Slicer Plus. Chop onion using Food Chopper. Thinly slice tomatoes using Utility Knife. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough using Rotary Grater; sprinkle with additional seasoning mix. Bake 23 to 26 minutes of until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using Pizza Cutter; serve using Mini-Serving Spatula. Makes 16 servings.

25 Days of Cooking day 15 : Black Eyed Peas

Black-eyed peas with sausage and barbecue sauce

Ingredients:
•1 pound dried black-eyed peas
•1 pound link sausage, or your favorite
•1 small onion, chopped
•3 tablespoons brown sugar
•1 tablespoon prepared mustard
•1 teaspoon salt
•1 cup prepared barbecue sauce

Preparation:
Rinse, prepare, soak, and cook peas in about 3 cups water, following
directions on the package. Drain and reserve half of the cooking liquid.
In a skillet over medium heat, brown sausage and onions; drain off excess fat. Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours.

25 Days of Cooking Day 14 : Chicken Tortellini Soup

Ingredients
7 3/4 cups chicken broth
1 (14.5 ounce) can petite Diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed drained
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package refrigerated cheese tortellini
3 cups cubed cooked chicken
Directions
1.In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.

25 Days of Cooking Day 13 : Cappuccino Mousse Trifle

Cappuccino Mousse Trifle

1 (16 oz) frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
2 ½ cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 oz each) vanilla instant pudding and pie filling
2 containers ( 8 oz. each) frozen whipped topping, thawed, divided (6 cups)
1 square ( 1 oz/30g) semi-sweet chocolate for baking
¼ tsp ground cinnamon

Cut pound cake into 1 inch cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture.
Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.

assemble trifle, place half of the cake cubes into the bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture over cake cubes. Top with half of the pudding mixture. Grate one third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish)

Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of the trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.

Yield 10 servings.

25 Days of Cooking Day 12 : Molten Chocolate Skillet Brownie

Molten Chocolate Skillet Brownie

1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 ounces) fine-quality bittersweet chocolate
2 cups water
1 jar (12 ounces) chocolate fudge ice cream topping
1/2 teaspoon Pantry Double Strength Vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)

Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet with nonstick cooking spray. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Spread batter over bottom of skillet. Cut chocolate into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter.

Combine water and ice cream topping in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla. (Mixture will be thin.) Carefully pour ice cream topping mixture over brownie batter in a circular pattern.

Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Silicone Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack.

Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired.

Yield: 16 servings or 20 sample servings

Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg, Fiber 1 g

Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

If desired, 1 teaspoon vanilla can be substituted for the Double Strength Vanilla.

25 days of cooking day 11 : ) Skillet Lasagna

Skillet Lasagna


1 jar (24-26 oz or 680-700 mL) marinara sauce
3 cups (750 mL) water
8 oz (250 g) lasagna noodles
1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz (60 g) Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley, divided
1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250g,) 1/2 cup (125 mL) shredded mozzarella cheese
1/4 tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese (optional)


 Directions:
 Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.
 Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
 As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
 Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
 To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield: 6 servings
Nutrients per serving: Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3 g Diabetic exchanges per serving: 3 starch, 3 medium-fat meat (3 carb)
Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop. The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs. Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

25 days of Cooking Day 10 : Crock Pot Chicken and Dumplings :)

Chicken and Dumplings
(Prep Time: 25 minutes. Cooking time 5 1/2 - 6 hours)

4 boneless, skinless chicken breasts
½ cup flour
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon dried oregano
2 Tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
4 teaspoons flour
2 cups chicken broth
½ teaspoon chicken bouillon or concentrated chicken stock paste

Dumplings:
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon sugar
3 Tablespoons butter
1 egg, beaten + enough milk to make 1 cup (about ¾ cup of milk)
¼ teaspoon Pampered Chef dill mix


1. Place 1/2 cup of flour, paprika, salt and oregano in a zip style bag. Mix well and add chicken. Coat chicken with flour mixture.

2. Heat olive oil in 12 inch family skillet. Add chicken, shaking off excess flour. Brown chicken on both sides and place browned chicken in a slow cooker.

3. Using the remaining oil in the skillet, sauté the onions and garlic. Remove from heat and stir in flour. Return to medium heat and add broth and bouillon, stirring well until thickened. Pour this mixture over chicken in slow cooker. Cover and cook on low for 5-6 hours.

4. 30 minutes before serving, mix all dumpling ingredients in a medium sized bowl and drop into slow cooker by large spoonfuls (makes about 8 large dumplings). DO NOT STIR AT FROM THIS POINT ON.
Cover and and let the dumplings to cook for about 20 minutes.

Serves 4

25 Days of Cooking Day 9 ; Meaty Mostacholi

Make Ahead Meaty Mostacholi

Preparation Time 25 minutes.
Baking Time 30-40 minutes

1 pound cooked mostacholi (or rotini) noodles
1 Tablespoon olive oil
1 medium yellow onion, diced
1 pound bulk Italian sausage
1 pound lean ground beef
2 cloves garlic
2 (15 oz.) cans petite diced tomatoes
1 (15 oz.) can tomato sauce
1 Tablespoon dried oregano
½ teaspoons salt (optional)
4 cups grated mozzarella cheese


Cook mostacholi noodles according to package directions

In large sized stock pot, sauté onion in olive oil. Add Italian sausage and ground beef and cook until browned. Stir often You use your Mix N Chop from the Pampered Chef : ) to break up the meat into small pieces. Add garlic and continue to cook for about 1 minute.

Add undrained tomatoes, tomato sauce, oregano and salt if desired. Simmer for about 10 minutes.

Add cooked and drained pasta to the sauce and gently mix. Pour mixture into a large baking dish (I use my 9X13 Stoneware Baker! ) and sprinkle cheese on top.

Cover tightly with aluminum foil.

For an immediate dinner, bake at 350°F for 30 minutes

To have another night, refrigerate for up to 24 hours. A refrigerated casserole will need to baked with the foil on for 45-50 minutes at 350°F or until hot.

In both cases, remove the foil after the casserole is fully heated and bake an additional 5 minutes or until cheese is melted and slightly browned.
Serves 8-10

25 days of Cooking Day 8 Easy Pork Chops

EASY BAKED PORK CHOPS WITH STUFFING

6 lean pork chops (may use 4 or 5)
1 box Stove Top pork stuffing mix
1 can cream of celery soup

use your Deep Covered Baker (or a 9X13 pan) . Heat oven to 300 degrees. Make stuffing according to directions on box. Brown pork chops and arrange in bottom of pan.

Top each pork chop with equally divided dressing. Spoon undiluted soup on top of dressing and chops.

pu tthe lid on your Deep Covered Baker (or Cover pan completely with foil and seal edges). Bake at 300 degrees for 2 to 2 1/2 hours.

25 days of cooking Day 7 ; Zesty Ravioli Skillet

1/3 cup (75 mL) heavy whipping cream
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
Ingredients
2 cans (14.5 oz/398 mL each) diced tomatoes with
onions, undrained
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)


Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate
cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.
Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño
with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with
Garlic Press; cook and stir 15-20 seconds or until fragrant.
Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering.
Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered,
1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.
Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish
with grape tomatoes, if desired.
Yield: 8 servings
U.S. Nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 37 g,
Protein 19 g, Sodium 870 mg, Fiber 3 g
Cook’s Tips: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning
sensation on the skin.
For a dish with more heat, do not seed the jalapeño pepper.

25 days of cooking Day 6 :) Mexican Chicken Rice and Beans : )

A favorite in our house and easy as pie :)

2 cups of white rice
5 cups of Chicken Broth

4-6 boneless skinless chicken breasts
2 cups of your favorite salsa

1 large can of Pinto Beans

Salt and Pepper to taste
Fresh Snipped Cilantro
Sour Cream
Cheddar/Monterey Jack cheese blend

in your rice cooker (if you have an electric one it is easy!) put in your rice and broth and set it to run!

In the mean time, put your chicken breasts in the Pampered Chef Deep Covered Baker, put the lid on and microwave for 6 minutes. Turn them over and go 6 minutes more! Then drain the liquid that has formed from the baker, use the PC Salad Choppers and chop cooked chicken in to bite size pieces. Top with salsa, put lid on the baker and microwave 1 more minute

With you canned pinto beans, heat on stove top and add salt, pepper and fresh snipped cilantro to the beans while cooking to give a great flavor!

In our house we serve it with a bit of sour cream and cheese. Some of us like it all mixed together in a bowl and others want it with tortillas. Use wheat tortillas and organic salsa for a healthy meal :)

ole!


If you dont have a PC Deep Covered Baker, ask gail how to get one or use your crock pot and let the chicken go all day add salsa in the beginning :)

25 days of Cooking Day 5 : Stuffed French Toast

Stuffed French Toast

.Prep Time:20 min
Cook Time:15 min

4 servings.

Ingredients

Batter:
•2 eggs
•1 cup milk
•1/4 cup sugar
1/4 Cup Brown Sugar
•1 teaspoon ground cinnamon
•1 teaspoon pure vanilla extract

Filling:
•1 1/2 cups cream cheese
•1/4 cup dark chocolate chips
•1/2 cup medium-diced banana
•1/8 cup orange juice
•1/4 cup sugar
•1 teaspoon pure vanilla extract

Syrup:
•1 cup sugar
•1 cup water
•3 cinnamon sticks
•Butter, as needed
•4 (2-inch thick) pieces challah bread (or Texas Toast)
•Vanilla ice cream, for serving, optional
•Fresh berries, for serving, optional

Directions
Batter:

Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Filling:

Fold all ingredients together in a bowl until well incorporated but not completely smooth.

Syrup:

Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:

Preheat oven to 350 degrees F.

Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.

Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

.

25 days of cooking day 4 - Easy Chicken Chili

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups chicken broth
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 Can (15 oz) White Kidney Beans , drained, rinsed
1 can (4.5 oz) chopped green chiles, undrained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
sour cream, if desired
Chopped fresh cilantro, if desired


1.In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
2.Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
3.Top each serving with sour cream and cilantro.

25 Days of Cooking Day 3 : Spicy Chicken Skillet

1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup Chunky salsa
2 cups hot cooked rice


1.In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.

2.In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

3.Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

25 days of cooking day 2 :) Stuffed Taco Pasta Shells

Ingredients
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream

Directions

1.In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

2.Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.

3.Preheat oven to 350 degrees F (175 degrees C).

4.Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.

5.Remove dish from oven and top with Cheddar cheese/Monterey Jack cheese ; return dish to oven to cook for 10 minutes more.

6.Top with sour cream, olives and onions; serve.

25 days of cooking : ) Starts today ! Dec 1st

Orange Chicken Lo Mein

2 oranges

¾ cup water
...
½ cup sugar

½ cup white vinegar

¼ cup soy sauce

2 tablespoons Asian Seasoning Mix

1 ½ lbs boneless, skinless chicken breast

1 egg

½ teaspoon salt and coarsely ground black pepper

½ cup all-purpose flour

¼ cup corn starch

3 tablespoons vegetable oil

3 garlic cloves, pressed

2 pkg (3 oz each) ramen noodles, any flavor, split into halves

1 bag (12-16oz) frozen stir fry vegetables (ie. broccoli, carrots, and pea pods), thawed

3 cups thinly sliced green cabbage

Zest one orange using Microplane ® Adjustable Grater to measure 1 tbsp. Juice both oranges to measure ½ cup. Combine zest, juice, water, sugar, vinegar, soy sauce and seasoning in Small Batter Bowl; whisk well. Set aside.

Cut chicken into 1-in. pieces. Combine egg, salt and black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour and cornstarch in large Bowl. Add chicken mixture; toss to coat. Heat oil in 12-in Skillet over medium-high heat1-3 minutes or until shimmering. Remove chicken from flour mixture; shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink; stirring occasionally. Remove chicken from skillet; set aside and keep warm.

Add pressed garlic to Skillet. Cook 30-60 seconds or until fragrant. Omitting seasoning packet, add ramen noodles and orange mixture to Skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend and cabbage; cook3-4 minutes or until vegetables are hot and cabbage is crisp-tender. Add chicken to Skillet; mix well to coat chicken.

*Cook’s Tip: If desired, 2 tsp grated fresh ginger root, ¾ tsp salt, 1 pressed garlic clove and ¼ tsp ground cayenne pepper can be substituted for the Asian Seasoning mix.

Stoneware Mini Fluted Pan

Stoneware Mini Fluted Pan!
Complements of : Gail Collins Your Personal Pampered Chef Consultnat ;)
Independent Advanced Director & New Consultant Trainer with The Pampered Chef
#411320 ~ Gailscookingbiz@gmail.com ~ 719-573-7540
To help get the most out of your newest addition here are a few recipes that I hope you will enjoy!

Tips:
 As with all stones, do not use soap to clean it, just hot water & a scraper or kitchen brush should do the trick. I’ve even heard that a loofah will work wonders for getting into nooks & crannies (make sure you use one just for this)
 A great thing to have on-hand for the fluted pans is Baker’s Joy – it’s a cooking spray that has flour added to it and works wonderfully on our stones when making baked goodies.
 If you’re not filling all the wells, be sure to put some water in the empty ones so that the pan doesn’t heat unevenly & crack.
 Thaw any meat before putting it in the pan or oven (this goes for all stoneware) – the cold from the food could cause thermal shock & crack the stone..
 Carefully read your use & care card for additional tips regarding care & storage of stones.


Individual cakes – 1 box of mix will fill the pan. Decorate however you like for any occasion.…orange frosting for Halloween Pumpkins (soften tootsie rolls to make stems) Then you can also take Green Taffy and roll it out and cut it with the a leaf cookie cutter for the leaves 
or red frosting/cake mix to make them look like Apples, sprinkle with powdered sugar & top with a sprig of mint for a simple but elegant treat!

Halloween Glazed Pumpkin muffins. I glaze spice cake mix muffins with an orange icing Grand Marnier glaze and then use Marzipan tinted green to form the leaves, tendrils and stem of each pumpkin. The Marzipan is like using play do. The presentation is a real WOW with so little effort.. I use my Pampered Chef Baker's Roller to roll out the Marzipan. So easy, so pretty.

You can make Banana Bread muffins and fill the center with ice cream, top with caramel sauce, great for kids parties. For adults top with a Bananas Foster sauce. You can make Black Forest cake and fill the center with cherries and shaved chocolate.

If you're having a BBQ make cornbread muffins in the Pampered Chef Stoneware Mini Fluted Pan and fill the center with chili.

Brownies – fill with your favorite brownie mix & top with ganache, pudding, or cherry pie filling!

Mini-meatloaves – make your favorite meatloaf mix & mold into the mini fluted pan for individual servings. When you
un-mold them, fill the center with mashed potatoes, steamed veggies, gravy or your favorite side dish for a fun presentation.

Monkey bread – (classic version) Heat oven to 350. Melt 2 tbsp of butter in the small skillet then add:
(for garlic & cheese) – 2 cloves garlic, crushed & sprinkle with 1 1/2 tbsp of Italian seasoning and 2 tbsp Parmesan cheese (optional). Take 1 sm.can of refrigerated biscuits (use large can if using a larger pan) & cut biscuits into quarters, then put on top of ingredients in pan. Sprinkle biscuits with 1/2 tbsp Italian seasoning & additional cheese if desired. Bake in oven for 10-12 min or until golden brown. Remove from oven & turn out onto serving dish. Use bamboo tongs to pull apart bite sized pieces.
(for cinnamon) – use Korjinte cinnamon (or cinnamon plus) & sugar instead of garlic & Italian seasoning.
To use with fluted pan, melt butter in separate pan & pour or brush into wells of pan, then add other ingredients as in classic recipe & bake; you may have to use 2 large cans of biscuits to fill the pan, just adjust ingredients accordingly. Have fun & experiment with different seasonings to make your own version!

Individual Egg Casseroles

Whisk up about 10 eggs in your classic batter bowl. Add 1/4-cup milk. Then toss in anything else you would like in your eggs. I did browned sausage, shredded cheddar cheese, chopped green bell pepper, and chopped onions. Stir well.
Spritz the molds and then ladle in the egg mixture. I filled them half full. 350 degrees for about 25 minutes (or until set) and voila! Fantastic looking/tasting individual baked eggs! Popped out very easily.


Sandwich rings - Adapt any of our sandwich ring recipes to create individual mini-rings for any occasion.

Cornish Hens – stand hens on the raised center of each well (they should be open cavity side down) & fill any remaining area around them with vegetables.

Rice Krispy Treats – Add a little food coloring to make some special treats!

Pancakes
1 3/4 cups flour 1 3/4 cups milk
3 Tbls sugar 2 eggs
4 tsp baking powder 3 Tbls vegetable oil
3/4 tsp salt
Strawberries, blueberries, bananas, chocolate chips (optional), chopped or sliced if necessary

Put flour, sugar, baking powder and salt in sifter (I don't sift anything). Sift the dry ingredients over a medium sized bowl.
Put milk, eggs and vegetable oil in another medium sized bowl, beat vigorously with a fork until eggs are broken up and mixture is thoroughly combined. Pour milk and egg mixture, all at once, into the flour mixture. Stir with a wooden spoon until dry ingredients are moistened and mixture is just combined. The batter will be lumpy, but the lumps will disappear when pancakes are cooked. If you are adding the chocolate chips, strawberries, blueberries, bananas, etc stir in gently with spoon. Coat inside of Mini-Fluted Pan with nonstick spray coating. Pour batter into wells and fill about 1/2 to 3/4 full. Bake about 20-25 minutes in 350 oven. Check with cake tester to make sure pancakes are done. Let cool on rack for 5 minutes and then turn pancakes out of pan and serve plain, with fruit topping, or with syrup of choice.

Banana Split Brownie Cakes
1 (21 oz) pkg fudge brownie mix (plus ingredients to make cake-like brownies)
Assorted toppings such as pineapple tidbits, sliced bananas and strawberries, chopped peanuts, chocolate ice cream topping, whipped topping and maraschino cherries
Vanilla ice cream (optional)

Preheat oven to 350. Spray each well of Mini Fluted Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour about 1/2 cup batter evenly into each well. Bake 20-25 minutes or until Cake Tester inserted near center comes out clean. (Do not over bake). Remove from oven; cool in pan 10 minutes. Carefully invert cakes onto Stackable Cooling Rack; cool slightly. Drain pineapple using small Colander. Slice bananas and strawberries using Egg Slicer Plus. Chop peanuts using Food Chopper. Top brownie cakes with fruit, nuts, ice cream topping, whipped topping using Easy Accent Decorator and maraschino cherries. Serve with ice cream, if desired. Makes 12 servings.

For my other DSA Friends - ladies weekend out expo aug 21-22

MAKE SURE YOU TELL THEM THAT I SENT YOU ! :)
Gail Collins with the Pampered Chef Booth!

\The show in Colorado Springs is located at the Phil Long Expo Center. Exhibitor Move-In is on Friday August 20th from 12:30 p.m. to 7 p.m. Phil Long's Web address is: phillongexpocenter.com

Thank you for your request for an Exhibitor Application and Kit. If you should have additional questions please do not hesitate to contact our Exhibitor Line at 602-625-3000 between the hours of 8 a.m. and 6 p.m. MST (Phoenix, AZ) or contact us via e-mail at: info@womensexpoonline.com

Our co-located shows attract women primarily of the ages of 25-54 with above average disposable income. Most of our show venues offer complimentary parking which is very well received by show attendees and exhibitors.

Our show hours are Saturday 9 a.m. to 5 p.m. and Sunday 11 a.m. to 4 p.m. which includes traffic flow that is very constant during show hours. We make every attempt to retain our show attendees throughout the weekend by incorporating hourly door prize give-aways from our Exhibitors and National sponsors. At select show locations classes are also offered.

In addition, we promote our Grand Prize Drawings which are held 15 minutes before show closing both on Saturday & Sunday which also enhances traffic flow all the way to the conclusion of our shows.

Specialized Events, Inc. has promoted and marketed consumer (public) trade shows since 1999 and is based in Central Arizona just outside of Phoenix, Arizona.

Please review our attached Exhibitor Kit and please submit the Exhibitor Application as early as possible to receive the best most prominent booth locations available. Our booths are al la carte making our shows affordable and profitable for our exhibitors.

Again, thank you for your participation. We look forward to meeting you in the very near future.


Scott Kramer
Specialized Events, Inc.

The best cake i have ever made! Hummingbird Cake

Try it you will LOVE it!
I made a little nest with chopped pecans on top and added a few speckled jelly beans to make it special : )

Ingredients
Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
For the Frosting:
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Directions
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.

Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.

Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.

Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.

Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.

Do you have a Crock Pot ?

Slow Cooker Hearty Beef & Bean Chili

1 1/2 pounds ground beef

1 large onion, chopped (about 1 cup)

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 can (14.5 ounces) diced tomatoes

1/2 cup water

2 cans (about 15 ounces each) red kidney beans, rinsed and drained

1/4 cup chili powder

2 teaspoons ground cumin

1.Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2.Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
3.Cover and cook on LOW for 8 to 9 hours.*
4.*Or on HIGH for 4 to 5 hours.
5.Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing.


Slow-Cooker Chicken & Dumplings
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups whole baby carrots

2 stalks celery, sliced (about 1 cup)

2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup water

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

1.Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2.Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
4.Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
5.*Or on HIGH for 4 to 5 hours.
6.Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.



Slow Cooker Chicken Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,
drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with
green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Do you have Quick Stir Pitcher and need recipes for it ?

To help get the most out of your newest addition here are a few recipes
that I hope you will enjoy!

Orange Plunge-sicle

6 cups milk 1 pint softened vanilla ice cream
2 cans (12 ounces each) frozen orange juice concentrate, thawed
1 can (15 ounces) mandarin orange segments in light syrup, undrained, mashed

Place all ingredients except orange segments in Family-Size Quick-Stir(R) Pitcher. In Classic Batter Bowl, mash orange segments with Nylon Masher; add to pitcher. Plunge until thick and frothy. Serve immediately. (Yield: 12 (1-cup) servings Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 50 mg, Carbohydrate 39 g, Protein 7 g, Sodium 80 mg, Fiber less than 1 g (C)The Pampered Chef, Ltd. 2002)

Perfect Party Punch

6 cups chilled cranberry juice cocktail 1 can (12 ounces) frozen orange-pineapple juice concentrate, thawed
4 cups chilled ginger ale 1 orange

Place cranberry juice cocktail, ginger ale and orange-pineapple juice concentrate in Family-Size Quick-Stir(R) Pitcher. Using Lemon Zester/Scorer, score orange from top to bottom; cut into slices using Utility Knife. Place slices in pitcher. Plunge until contents are thoroughly mixed. Serve immediately. (Yield: 12 (1-cup) servings Nutrients per serving: Calories 140, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 0 g, Sodium 10 mg, Fiber 0 g (C)The Pampered Chef, Ltd. 2002)

Sparkling Citrus Cooler

1 can (12 ounces) frozen lemonade concentrate, thawed 1 lemon, 1 lime, 1 orange
1 can (6 ounces) frozen orange juice concentrate, thawed 2 liters (8 cups) chilled sparkling water

Place lemonade and orange juice concentrate in Family-Size Quick-Stir(R) Pitcher. Using Lemon Zester/Scorer, score fruit in one continuous spiral, top to bottom. Slice each fruit into eight wedges using Utility Knife; place four wedges of each fruit into pitcher. Reserve remaining wedges for garnish. Add sparkling water to pitcher; plunge until contents are thoroughly mixed. Garnish each glass with one fruit wedge. Serve immediately. (Yield: 12 (1-cup) servings Nutrients per serving: Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 19 g, Protein 0 g, Sodium 5 mg, Fiber 0 g (C)The Pampered Chef, Ltd. 2002)

Sparkling Sangria

1 bottle (25.4 ounces) non-alcoholic red wine, chilled 1 orange, 1 lemon, 1 lime
1/4 cup sugar 2 cups lemon-lime flavored carbonated soda, chilled

Open wine bottle using Wine Bottle Opener. Pour wine into Quick-Stir(R) Pitcher; add sugar. Plunge until well mixed. Slice fruit with Utility Knife; add to wine mixture. Refrigerate 3-4 hours to allow flavors to blend. Add carbonated soda; plunge to mix. Serve immediately. (Yield: 6 servings Nutrients per serving: (1 cup): Calories 70, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 18 g, Protein less than 1 g, Sodium 20 mg, Fiber 0 g Cook's Tips: Recipe can be easily doubled. (C)The Pampered Chef, Ltd. 2002)

Fresh-Squeezed Lemonade

6 cups water
3/4 cup sugar
3-4 medium lemons

Place water and sugar in Quick-Stir(R) Pitcher. Mix well with plunger until sugar is dissolved. Zest lemons to measure 1 tablespoon zest. Juice lemons using Juicer to measure 1/2 cup juice. Add zest and juice to Pitcher. Mix well with plunger. Refrigerate until ready to serve. Serve over ice and garnish with fresh mint and slice of lemon. (Yield: 7 (1-cup) servings (C)The Pampered Chef, Ltd. 2002)

Tip for sweeter lemons: choose rounder ones with more effaced nipples.

Strawberry Lemonade Quencher

10 cups cold water 3/4 cup sugar
1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed Whole strawberries (optional)
1 cup fresh squeezed lemon juice (4 to 5 large lemons)

Place all ingredients except strawberries in Family-Size Quick-Stir(R) Pitcher. Plunge until contents are thoroughly mixed. Garnish each glass with a strawberry, if desired. Serve chilled. (Yield: 12 (1-cup) servings. Nutrients per serving: Calories 120, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 0 g, Sodium 5 mg, Fiber 0 g (C)The Pampered Chef, Ltd. 2002)

No Punch Champagne

1 lemon, 1 bottle (25.4 ounces) alcohol-free white wine, chilled
1 lime 1 quart (32 ounces) ginger ale, chilled

Score lemon and lime with Lemon Zester/Scorer. Thinly slice lemon and lime using Paring Knife on Bar Board. Open wine bottle using Wine Bottle Opener. Pour wine and ginger ale into Quick-Stir(R) Pitcher; mix well. Pour into glasses; garnish with lemon or lime slices. Serve immediately. (Yield: 8 servings Nutrients per serving: Calories 70, Total Fat 0 g, Saturated Fat 0 mg, Cholesterol 0 mg, Carbohydrate 20, Protein 0 g, Sodium 15 mg, Fiber 0 g (C)The Pampered Chef, Ltd. 2002)

Sparkling Lemonade

1 can (12 ounces) frozen lemonade concentrate 1 lemon
2 liters (8 cups) chilled ginger ale carbonated soda 1/3 cup raspberries

Place lemonade concentrate in Family-Size Quick-Stirä Pitcher. Add ginger ale; plunge until mixed. Score lemon using Lemon Zester/Scorer; cut into thin slices using Utility Knife. Add lemon slices and raspberries to lemonade mixture. To serve, pour lemonade over ice into tumblers. (Yield: 8 servings Nutrients per serving (1 ¼ cups): Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 43 g, Protein 0 g, Sodium 25 mg, Fiber less than 1 g.)

Apple Berry Spritzer

2 cans (11.5 ounces each) cranberry juice cocktail concentrate 1 bottle (25.4 ounces) chilled sparkling apple cider
1 liter (4 cups) chilled sparkling mineral water or club soda 1 orange

Pour juice concentrate, sparkling water and cider into Family-Size Quick-Stirä Pitcher; plunge to mix. Score orange using Lemon Zester/Scorer; cut into thin slices using Utility Knife. Add orange slices to juice mixture. To serve, pour over ice into tumblers. (Yield: 8 servings Nutrients per serving (1 ¼ cups): Calories 290, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 75 g, Protein 0 g, Sodium 20 mg, Fiber 0 g.)

Good Company(R) Frosty Latte

4 cups vanilla ice cream, softened
2 cups cold milk
2 cups brewed Good Company(R) Coffee, regular or decaffeinated, cooled completely
1 cup thawed, frozen whipped topping
Pantry Korintje Cinnamon(optional)

Scoop ice cream into Quick-Stir(R) Pitcher using Ice Cream Dipper. Add milk and coffee. Plunge until thoroughly mixed. Pour latte into ice-filled glasses. Garnish with whipped topping using Easy Accent(R) Decorator; sprinkle with cinnamon, if desired. (Yield: 6 servings or 24 sample servings Nutrients per serving: (1 cup): Calories 280, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 27 g, Protein 7 g, Sodium 90 mg, Fiber 0 g)



Strawberry Lemonade

¾ cup sugar
6 cups very cold water
2 large lemons (use 3 if small)
16 oz frozen strawberries in syrup OR, 1 pint fresh strawberries (chopped) (use 1 C sugar instead of the ¾ cup)

Mix the sugar and water in Quick Stir pitcher.... Plunge until sugar is dissolved. Squeeze the juice from the lemons into pitcher. Pour 16 oz of half-frozen strawberries (frozen in syrup) into pitcher. Then "pump" pitcher a few times to break up the strawberries and serve.

Crème-Sicle Punch

Half-gallon of orange sherbet and vanilla combined (the half and half package)
2 liters of Sprite or 7-Up

Place all ingredients in the family sized Quick-Stir Pitcher and plunge until thick and frothy.
*Variation: Use any flavored half-gallon of sherbet
Strawberry Pineapple Slush
1 -10 oz can Bacardi Strawberry Daiquiri 1- 10 oz can water
1- 12 oz can frozen pineapple juice concentrate 1- 12 oz can water
7-up
Mix together and freeze in tubs. Makes 5 tubs. Pour 7-up over shaved ice in Pitcher and plunge.
Frosty Citrus Cooler
6 oz frozen orange juice concentrate 6 oz frozen lemonade concentrate
2 cups apple juice 1 bottle ginger ale or 7-up

Thaw juice concentrates and mix together with apple juice. Divide among 3 tubs and freeze until firm. Scoop shaved ice into small cups and fill with ginger ale or empty all tubs into family sized Quick-Stir Pitcher, plunge and serve immediately.

Champagne Punch

2 cups water 23 oz pineapple juice
1 Tbs. lime juice 1- 14 oz bottle carbonated water
6 oz can frozen lemonade 1/2 cup + 2 Tbs. Sugar
1-28 oz bottle chilled champagne

Combine water & lemonade. Stir in pineapple juice, sugar, and lime juice. Freeze.. To serve, slowly pour champagne & carbonated water over shaved mixture or empty all tubs into family sized Quick-Stir Pitcher, plunge and serve immediately.

Margarita Slush

2 cans Bacardi frozen margarita mix 2 cans water
Tequila

Mix 1 can Bacardi frozen margarita mix and 1 can water and freeze in the three ice shaver tubs. Mix the second can of concentrate and 1 can water in your Quick Stir Pitcher. Add 1/2 can tequila (optional) and stir. Use Ice Shaver to make margarita slush.

Tiramisu Slush

3 tubs frozen Tiramisu Ice (below) 4 cups cold brewed coffee
1 container (8 ounces) fat-free frozen whipped topping; thawed

Remove frozen mixture from tubs; shave using Ice Shaver. Place shaved ice in Family-Size Quick-Stir Pitcher. Add coffee and whipped topping; plunge to mix. Pour into glasses and serve immediately.

Tiramisu Ice

3 cups milk 1/4 cup instant coffee granules
3/4 cup chocolate-flavored syrup 2 teaspoons rum extract

In Classic Batter Bowl, whisk milk and instant coffee granules using Stainless Steel Whisk; let stand 5 minutes or until dissolved. Add chocolate syrup and rum extract. Divide mixture evenly among 3 Ice Shaver tubs; freeze until firm. Remove frozen mixture from tubs; shave using Ice Shaver. Scoop ice into dessert cups using Medium Scoop; garnish with toppings, if desired or empty all tubs into family sized Quick-Stir Pitcher and add 4 cups cold brewed coffee and an 8oz carton of frozen whipped topping. Plunge and serve immediately.

Cran-Apple Raspberry Freeze/Slush

1- 10 oz can Bacardi Strawberry Daiquiri 1- 10 oz can water
1- 12 oz can frozen pineapple juice concentrate 1- 12 oz can water
7-up.

Mix together and freeze in tubs. Makes 5 tubs. Pour 7-up over shaved ice in Pitcher and plunge.


Minted Ice Tea Slush

2 1/2 cups water 6 tea bags
1- 1/2 tablespoons fresh mint – chopped 2 tablespoons sugar
3/4 cup unsweetened orange juice 1- 1/2 tablespoons frozen lemonade concentrate – undiluted
3 cups club soda -- chilled

Pour boiling water over tea and mint; steep for 5 minutes. Strain and add sugar, orange juice and lemonade concentrate. Freeze. Place shaved mixture into a pitcher and add club soda. Serve immediately.

Strawberry Kiwi Delight

Strawberry Kiwi Crystal Light mix 2 liter 7-up

Mix enough Crystal Light mix to make 2 quarts in 1 quart of water to make the flavor stronger. Freeze and shave. Scoop into small glasses and fill with 7-up or empty all tubs into family sized Quick-Stir Pitcher, plunge and serve immediately.

Pampered Chef Punch

2 pkgs Raspberry Kool-Aid 1 qt water
1 liter 7-up 4 cups sugar
Raspberry sherbet

Mix first four ingredients in a punch bowl, and then float balls of sherbet on top.

Variations: Lime Kool-Aid and lime sherbet, orange Kool-Aid and orange sherbet, strawberry Kool-Aid and pineapple sherbet -- whatever tickles your taste buds!

Do you have a Pampered Chef Deep Covered Baker ?

There are many great recipes for your baker : )

Oven Recipes

BEEF:

Vegetable Pot Roast
Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn’t necessary to add water. Place lid on top. Put into 325°F oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast.

Super Bowl Short Ribs
4 lbs. Boneless beef short ribs
16 oz. Tomato sauce
1-cup dark brown sugar
½ cup soy sauce
2-3 med red onions coarsely chopped
3 Tbls. Cinnamon

Remove all visible fat and slice into 2 inch strips about ½-¾ inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325° for 2 hours, stir occasionally.
Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like.

Bachelors Roast
Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per lb. Optional: Add onions and pressed garlic. If there are any leftovers, just shred and mix with the
sauce and you have BBQ for a couple of meals.

Burgundy Pot Roast
Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 oz) tomato sauce and 1 pkg. dry vegetable soup mix. Cover with lid and bake 3-3 ½ hours. Serve hot over egg noodles.

Round Steak and Mushroom Gravy
Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350° oven for about 1 hour.

French Beef Dip
3- 6 lbs. Boneless beef (any cut)
3 cans beef broth
1 pkg. onion soup mix
2 cans or bottles of beer
2 tsp sugar
1 tsp. Dried or minced, fresh garlic

Put all ingredients in baker and cook covered at 200° – 250° at least 6 hours, till meat shreds and is very tender.

Chuck Roast with Gravy
Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke (or combine 1 can Cream of Mushroom Soup, 1 pkg. Lipton's Onion Soup mix, and 1 can Coke). Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350°F oven for about 2 hrs.


CHICKEN:

Barbecued Chicken, Pork Chops, Etc.
Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350°F until done.

Chicken Pot Pie
Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds, or a little Parmesan, and bake at 350° about 40 min.

Cranberry Chicken
Mix one can of whole berry cranberries w/ can of cream of mushroom soup and one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-½ hours at 425.

Chicken and Vegetables
Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with ½ package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350° for 1 hour.

Lemon Garlic Chicken
Place whole roasting chicken in baker with one whole lemon and one head of garlic (unpeeled) in cavity of chicken. Season with salt and pepper. Cover with lid and cook for 1-½ hours at 425°. (Try with an orange too.)

Roasted Turkey Breast
Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add ½ cup white wine and 2 cloves pressed garlic. Season with salt and pepper. Cover with lid. Bake at 350°F for 1-½ hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing.

Honey Mustard Chicken
Place roasting chicken in the baker and pour fat free honey mustard dressing over the top. Cover with lid. Roast for 1-½ hours at 425°F.

Hawaiian Chicken
Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid and bake for 1-½ hours at 375°. Use juices from chicken as gravy. Serve with white rice and a green vegetable.

No Peek Chicken
6 boneless skinless chicken breast halves
1 pkg. long grain and wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup and 1 can water in baker. Place chicken on top and cover with lid. Bake at 350° for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)

Italian Roast Chicken
1 whole chicken
1 large fresh tomato
15 oz. can tomato sauce
1/2 tsp. sugar
2 tsp dried basil
1 tsp. dried thyme
6 garlic cloves, crushed

Remove all visible fat from chicken (do not take the skin off). Season with salt and pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds and juice. Chop tomato and arrange around chicken. Sprinkle with crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at 350° for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.


PORK:

Smoked Sausage with Vegetables
Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350° for 20-30 minutes or until vegetables are done.

Pork Chops and Gravy
Place pork chops in baker. Mix one can of cream of mushroom soup with ¼ cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375° for 1-½ hours.

Pork Chops and Rice
Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice and sprinkle seasoning mix on meat. Cover and bake for 1-2 hours at 350°.

Mushroom Pork Chops
Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in ¼ cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325°F for 45 minutes.

Baked Ham
Place the butt portion of a ham in the baker. Top with lid. Place in 350° oven for 2 ½ - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze.

Pork Chops and Stuffing
2 cups Pepperidge Farm Cornbread Stuffing dry mix (gold package)
1 can (10 ¾ oz) condensed 98% fat free cream of celery soup
¼ cup finely chopped onion
¼ cup chopped celery
½ cup frozen corn kernels (may use canned)
4 boneless lean pork loin chops (4-5 oz each)
1 tbls packed brown sugar
1 tsp spicy-brown mustard

Heat oven to 400°F. Brush inside of Deep Covered Baker with oil. Mix stuffing, soup, corn, onion and celery. Spoon into Baker. Arrange pork chops in a single layer over stuffing. Mix brown sugar and mustard; spoon over pork chops. Bake at 400° F. for 30 minutes or until pork is done. Makes 4 servings.


VEGETABLES:

Brown Rice Casserole
2 cups long-grain rice (not instant)
4 cans beef consommé’ (not beef broth)
1 onion
½ stick butter or margarine, cut into small pieces

Preheat oven to 350°. Chop onion with Food Chopper. Combine rice, consommé, chopped onion, and butter in Deep Covered Baker. Cover with lid and bake for approximately 1 hour, until all liquid is absorbed. Half way through, stir rice thoroughly.

Salsa “Fried” Potatoes
In a medium bowl mix together 1-cup salsa, 1 small can of black olives and 2 cloves pressed garlic. Chop ¼ cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes and mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid and grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender and cheese is melted.

Baked Potato Curls
Peel and slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) and place in medium bowl. Fry 4-5 strips of bacon and chop into fine bits, add to green onions. Press 2 garlic cloves into bowl and mix with 1 cup shredded cheddar cheese, ½ cup sour cream, and ½ stick of melted butter. Mix together and pour over potatoes. Cover with lid and bake at 400°F for 20 minutes.

Italian Potatoes
Place peeled and sliced potatoes in baker. Melt ½ stick butter; add 1 Tbsp. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400° for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded
cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!

Garlic Cheese Potatoes
Place peeled and sliced potatoes in baker. Melt ½ stick butter with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions over potatoes and ¼ cup grated Parmesan cheese. Cover with lid and bake at 400° for 20 minutes, or until done. Remove top and let brown.

DESSERTS:

“Canned” Peach Cobbler
2 cans cling peaches, un-drained
1 yellow cake mix
1 stick butter

1. Open peaches with Smooth Edge Can Opener. Pour in Deep Covered Baker.
2. Sprinkle cake mix powder over peaches.
3. Melt butter in Small Micro-Cooker in microwave for one minute.
4. Pour butter evenly over the cake mix.
5. Bake at 350° for one hour.

Easy Peach Cobbler
1-cup flour
½ cup butter or margarine
1 ½ -cup sugar
1 tsp. baking powder
½ cup milk
29 oz. can sliced peaches w/juice

Preheat oven to 375°. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake at 375° for 30-40 minutes. The butter will creep through the fruit and make a crust on top. Note: Any desired fruit or berry will work.


Microwave Recipes

CHICKEN:

Chicken Breast
6 boneless, skinless chicken breasts
Favorite Pampered Chef Seasoning
(Like: Chipotle, BBQ, Citrus & Basil, Rosemary, etc)
Put the chicken breasts in deep covered baker and spritz/rub with Garlic Infused Oil sprinkle with pepper, a little salt, and Seasoning then microwave for 12 minutes. You don’t need to do anything but wash them, season them and place them in the baker; you don’t flip them over or anything else. Take them out and serve.
Pork Chops, Steaks, Boneless ribs, and of course chicken all up to 1inch thick will cook in 11-12 minutes without turning them over.
TIP: IF you are unsure of doneness, until you do several recipes use the POCKET THERMOMETER to check your meat.
Chicken - take out of the microwave when it has reach 165 degrees. Let rest with the lid on for 10 minutes and the temperature will rise to 170 degrees!

• Boneless chicken breast – 10-12 minutes
o Chicken Parmesan (coat chicken, cook 6 minutes, then top with spaghetti sauce and mozzarella cheese and cook for 2 minutes or until done. Serve with noodles and salad, and then serve leftovers on top of hoagies for a quick lunch.
o Italian Chicken – slice zucchini and bell peppers into to the bottom of the baker, top with chicken breast then top with Italian dressing, then serve leftovers in a lg tortilla with lettuce, cheese and tomato for a quick lunch.
o Slice into thin strips, mix with thin stripes of onion and bell pepper, cook 4 mints, then mix in salsa, Lipton onion soup mix and water – serve with flour tortillas.
• Leg Quarters – 18-20 minutes
o Cover with barbeque sauce and cook
o Cover with teriyaki sauce and cook
• Chicken legs – 12-15 minutes
o Cover with sweet and sour sauce
o Chicken Cacciatore - Slice peppers and onions and out in the bottom of the baker, top with legs and cook 6-7 minutes, top with spaghetti sauce
• Whole Chicken – 30 minutes
Top with olive oil and rosemary and herb seasoning, then stuff lemon slices and onion in the chicken cavity. Put diced pots on the bottom of the baker, drizzle with EVOO and rosemary seasoning, sit chicken on top and cook.
30-Minute Chicken
1 whole chicken (3 1/2-4 pounds)
1 tablespoon olive oil
Seasoning Mixture
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Directions:
1. For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef's Silicone Basting Brush.

2. For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield: 4-6 servings

Variations:
All-in-One Chicken Dinner: Prepare chicken as directed above and place into baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning and oil, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Use our Pampered Pantry rubs and seasoning mixes to give alternate flavors to your chicken.

Lightened-Up 30 Minute Chicken - Carefully remove skin from chicken; season as recipe directs. Microwave, uncovered, on HIGH 20-25 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover withlid and let rest 10 minutes (temperature will rise to 170°F)
Nutrients per serving: Caolores 330, Total Fat 15g, Saturated Fat 3.5 g, Cholesterol 135 mg, Protein 44g, Sodium 420 g, Fiber 0g.

Smoky Buffalo Chicken Wings
24 chicken wing drumettes (2 ½ - 3 lbs)
½ tsp salt
1 tsp vegetable oil
¼ cup buffalo wing sauce or Louisiana-style hot sauce
2 tbls Smoky BBQ Rub

Celery and Dip
4 large stalks celery
½ cup mayonnaise
½ cup sour cream
¼ tsp coarsely ground black pepper
¼ cup (1 oz) blue cheese crumbles

1. For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Chef’s Tongs. Microwave on HIGH 7-10 more minutes or until Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.
2. Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using 5” Santoku Knife. Combine mayonnaise, sour cream, and black pepper in Small Batter Bowl. Whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Drain wings in Colander. Add oil to 12” Executive Skillet; heat over medium -high heat 1-3 minutes or until shimmering. Place wings in skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
4. Combine hot sauce and rub in 6 qt. Stainless Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to Serving Platter. Serve immediately with celery sticks and dip.
Southwest Chicken & Rice 1 1/2 lbs. Chicken boneless/skinless
1 small onion
1 pepper (orange, yellow or red)
2 Tbs. Garlic Oil
2 Tbs. Chipotle Rub
2 Tbs. Butter/margarine
3 1/2 cups water
1 Tbs. Southwest Seasoning Mix
1 Family size Rice A Roni Spanish Style (or 2 regular boxes)
1/2 small Velveeta Mexican Cheese
In Deep Covered Baker place chicken, brush with oil and sprinkle with Chipotle Rub. Cover with lid and cook in microwave for 12 minutes. In Large Family Skillet, add 1 Tbs. garlic oil, chopped onion and peppers. Sauté until tender then add 2 Tbs. of butter and the Rice A Roni. Brown vermacilla, add water and seasoning pack and Southwest Seasoning. Cook on low until done. Remove baker and chop chicken with Salad Chopper. Cube cheese and add to chicken. Mix well, add to Rice Mixture & serve immediately. Enjoy. YUMMY!!!
Chicken Tortilla Casserole
1 poblano pepper
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
1/4 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix 'N Scraper(R) to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
2. Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix 'N Scraper(R). Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.
Cook's Tip: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Southwestern Chicken Salad
4 Boneless skinless chicken breasts, cooked and chopped
1 head green lead or iceberg lettuce, chopped
1 can black beans, drained
½ red bell pepper, chopped
½ can petite diced tomatoes, drained
1 lime, juiced
4 oz. block cheddar cheese, shredded
Lime Flavored Tortilla Chips
Southwestern Seasoning

Salad Dressing
Combine 1 cup ranch dressing with 1 tbls southwestern seasoning

Pour lime juice over cooked and chicken breasts seasoned with southwestern seasoning. Allow chicken to cool before adding to salad. Shred lettuce, drain black beans, drain tomatoes, chop red bell pepper, and shred cheese. Combine all ingredients in large bowl and serve. Crumble tortilla chips over top.

Chicken and Rice
4 boneless chicken breasts
1 box rice roni

Put the chicken on the bottom, then rice, then seasoning, then water (amount on the box – think it is 3 cups). Put on the lid and microwave for 25 minutes.

Microwave White Chicken Chili
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Chicken Fajitas
2 medium onions
1 green bell pepper
1 red bell pepper
4 boneless, skinless chicken breast halves
2 Tbsp. Chipotle rub
1 package fajita-size flour tortillas
8 oz block Monterey jack cheese
8 oz. Sour cream
1 bag tortilla chips
1 or 2 fresh Avocado or (12 oz. Prepared guacamole)

For the fresh Salsa (pass around make in the bowl)
4 fresh tomatoes
1/4 medium onion
1 fresh jalapeno pepper
1 lime
1 clove garlic
cilantro

Slice up onions and peppers; place in bottom of Deep Covered Baker. Sprinkle with 1 Tbsp. Chipotle Rub. Sprinkle additional 1 Tbsp. Chipotle rub over both Sides of chicken and place chicken breasts on top of vegetables. Cover and microwave for 10-15 minutes.

Place flour tortillas in mini baker, cover with foil and put in the oven to warm at 250°. (or warm in the micro cooker in the microwave for about 1 minute). While the chicken is cooking, place all salsa ingredients in the Stainless Steel Mixing Bowl and chop with the salad chopper.

Use avocado peeler and mix & masher to mash avocados, add a bit of finely
chopped onion, fresh garlic, salt and pepper. You can also add a finely chopped tomato if you like.

To serve:
Turn the small Dots bowl upside down and place the medium Dots Bowl on top. Place in Large Square Bowl (with Woven Basket). Put the salsa in the top bowl and
Surround with tortilla chips. Cheese goes into the small SA bowl, guacamole in the other. Place in caddy. When the chicken is done, remove peppers and onions to the 2nd Medium Dots Bowl. Leave chicken in DCB with the broth and chop with the Salad Chopper.

15-Minute Chicken Fajitas:
Cheddar Cheese
1 large yellow onion
1 green bell pepper
1 red bell pepper
2 cloves garlic
1 lime
Pampered Chef Southwestern Seasoning
1 ½ pounds boneless, skinless chicken breasts
Fajita-sized flour tortillas
Sour Cream
Salsa
Optional: lettuce, tomatoes, green onions, jalapenos for garnishing.

1. Grate cheese using Rotary Grater and set aside in Bamboo Square Bowl.
2. Slice tomatoes using v-blade of Ultimate Mandoline and place with cheese.
3. Remove seeds and membrane of jalapeno peppers using Core ‘n More. Chop with Food Chopper. Place in one cup of Simple Addition Trio Bowl.
4. Place salsa and sour cream into remaining cups of Trio Bowl.
5. Roll tortilla shells into round “tubes” and place upright in Trifle Bowl.
6. Spritz Deep Covered Baker thoroughly with oil using Kitchen Spritzer.
7. Flatten chicken using Meat Tenderizer.
8. Slice onion and peppers into wide slices using Forged Cutlery Chef’s Knife and place into Deep Covered Baker.
9. Press garlic cloves on top of peppers using Garlic Press.
10. Press 1 lime on top of peppers using Citrus Press.
11. Toss to coat using Mix ‘n Scraper.
12. Place chicken on top of vegetables.
13. Sprinkle generously with Southwestern Seasoning to cover chicken completely.
14. Cover with lid and microwave for 12 - 14 minutes, testing for doneness in thickest part of breast until Pocket Thermometer registers 165° F and no longer pink in center. Remove chicken from baker; let stand 5 minutes.
15. Remove cover carefully. Using Salad Choppers, chop meat and vegetables in Deep Covered Baker and stir into mix.
16. Serve with tortillas, sour cream, salsa, cheese and optional condiments.

Mexican Chicken Lasagna
1 pkg (8 oz) cream cheese
¼ cup lightly packed fresh cilantro leaves, chopped
2 cups (8 oz) shredded Monterey jack cheese, divided
1 can (28 oz) enchilada sauce
12 (6”) corn tortillas
3 cups diced or shredded cooked chicken
2/3 cup chopped onion
Additional chopped fresh cilantro leaves (optional)

1 - Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 ½ cups of the Monterey jack cheese; mix well. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into large bowl; set aside.

2 - To assemble lasagna, dip four tortillas into enchilada sauce in large bowl and arrange over sauce in baker using Sauté Tongs, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread evenly. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey jack cheese.

3 - Microwave, covered on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.

Moroccan Chicken Pasta
2 boxes of Olive Oil and Herb Pasta-Roni
1 red bell pepper
1 small red onion
1 ½ -2 lbs boneless, skinless chicken breasts
2 tbls Moroccan Rub
1 tbls olive oil
1 tbls garlic infused canola oil

1 - Place 4 cups of water in Rice Cooker Plus, place in microwave uncovered for 5 minutes.
2 - Cut the onion and red pepper in strips and place them in the Large Micro Cooker with 1 tbls garlic infused canola oil.
2 - Remove Rice Cooker Plus from microwave and add 1 tbls olive oil, pasta, and seasoning packets, place back in microwave, covered for 8 minutes. Place the Large Micro Cooker in microwave for 4 minutes.
3 - Place the chicken in the Deep Covered Baker and sprinkle with 1 tbls Moroccan Rub, cover and microwave for 12 minutes.
4 - Use the Salad Choppers to chop up chicken. Add 1 tbls Moroccan Rub to pasta and place on serving platter, add chicken, and then add onion and bell peppers on top.

EASY CHICKEN NACHOS
1-2 lbs of boneless/skinless chicken breasts
1-2 tbls of Chipotle Rub
1 tbls Garlic Infused Canola Oil
1 bag of favorite Corn Chips or Tortilla Chips
1 large jar of mild salsa
1 small Mexican flavor Velvetta Cheese
3 roma tomatoes
1 bunch of green onions
2 large yellow onions
8 oz container of baby Bella mushrooms
Sour Cream - optional

In Deep Dish Cranberry Baker, place chicken breast, brush with Garlic Infused Canola Oil, Sprinkle chicken with Chipotle Rub. Cook in Microwave 12 minutes. Remove from Microwave Chop inside baker with Salad Chopper to the desired consistency. Meanwhile, Cut Onions with Mandolin, Slice Mushrooms with Egg Slicer Plus, sauté in 8 or 10 inch sauté pan or grill pan. Cut and 1/4 Tomatoes with Tomato Knife. Place Cheese on Small Bar Board and cut into 1 inch slices. Place chips onto Large Rectangular Tray with Handles or Use Large Bar Pan. Put chicken on top of chips, then add ALL Salsa on top of chicken, Place onions and mushrooms on top of Salsa, top with Velveeta Cheese Slices, Place in Microwave Oven for 2-3 minutes to melt cheese. Then Serve, Guest can top nachos with Green Onions, Tomatoes, and Sour Cream. YUMMY

Microwave Quick Turkey Chili
This quick and easy turkey chili is packed with flavor and can be made in less than 30 minutes.
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
1 cup diced green bell pepper
1 pound 99% lean ground turkey
2 tablespoons olive or canola oil
3 garlic cloves, pressed
¾ teaspoon salt
2 tablespoons Southwestern Seasoning Mix
2 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (16 ounces) chili beans in sauce, undrained
½ cup hot water
1. Using Food Chopper, chop onion and jalapeño pepper. Dice bell pepper using Santoku Knife. Place vegetables in
Deep Covered Baker; microwave, uncovered, on HIGH 4-5 minutes or until tender.
2. Add turkey, oil, garlic and salt; mix well. Microwave, uncovered, an additional 5-6 minutes, stirring halfway through
and breaking turkey mixture into crumbles.
3. Add seasoning mix and flour; mix well to coat. Stir in tomatoes, beans and water. Microwave, uncovered, an additional 12-14 minutes or until slightly thickened, stirring once halfway through cooking.
Yield: 6 servings
(Light) Nutrients per serving: Calories 280, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 30 mg, Carbohydrate 27 g,
Protein 25 g, Sodium 970 mg, Fiber 8 g


PORK:

Pork Tenderloin - take out of the microwave when it has reaches 160 degrees. Let rest with the lid on for 10 minutes and the temperature will rise to 165 degrees!
• Top with Asian seasoning – serve with rice and egg rolls, then serve leftovers in left wraps or pork fried rice or onto of a salad.
• Top with Barbeque seasoning – sever with mashed pots and salad, then serve leftovers on buns with BBQ sauce
• Top with Southwest seasoning – serve with Spanish rice and beans, then serve leftovers in nachos, quesadillas or fast family fajitas.

Barbecue Pork Tenderloin
1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Smoky Barbecue Rub
Ingredients for Miniature Barbecue Pork Sandwiches or Barbecue Pork Salad
Directions:
1. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin using Boning Knife. Brush with oil using Chef's Silicone Basting Brush. Place pork into Deep Covered Baker, tucking narrower end under to create a uniform thickness. Evenly rub pork with barbecue rub.
2. Cover baker; microwave on HIGH 6-10 minutes or until Pocket Thermometer registers 150°F, checking temperature at 6 minutes and then at every 2-minute interval. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160°F for medium doneness). Prepare sandwiches or salad, if desired.

Cook's Tip: This recipe can be easily doubled. Place two tenderloins into Deep Covered Baker; microwave on HIGH 8-12 minutes as directed above.

Four boneless, skinless chicken breasts (4-6 ounces each) can be substituted for the pork tenderloin. Microwave as directed, testing for doneness in thickest part of breast until Pocket Thermometer registers 170°F and no longer pink in center. Remove chicken from baker; let stand 5 minutes.

Miniature Barbecue Pork Sandwiches: Cut 1 medium onion into 1/4-inch-thick slices. Arrange onion slices over bottom of baker. Prepare pork as directed previously; place over onion and microwave as directed. Cut pork into 1/4-inch-thick slices. Arrange sliced pork evenly over 8 small rolls; top pork with onions. Spread about 1 teaspoon Smoky Barbecue Sauce over top half of each roll; top sandwiches and serve.

Barbecue Pork Salad: Prepare pork as directed. For dressing, combine 1/4 cup ranch salad dressing and 1 teaspoon Smoky Barbecue Rub. Cut pork into strips. Thinly slice half of a medium red onion. In large bowl, combine 1 package (7 ounces) iceberg lettuce salad mix and 2 cups cole slaw mix; top with onion, 1 cup thawed frozen corn and pork. Drizzle with dressing, serve on Simple Additions(R) Medium Square.

Smoky Barbecue Sauce
1 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons Smoky Barbecue Rub
2 teaspoons cider vinegar or white vinegar
Combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat. Serve sauce on sandwiches; reserve remaining sauce for another use.
Yield: 1 1/3 cups sauce

Smoky BBQ CHICKEN SANDWICHES
1 1/2 - 2lbs of Boneless Skinless Breast
2 TBS Chipotle Rub
1 TBS GARLIC INFUSED CANOLA OIL
Smoky BBQ Sauce
Grilled Onions/Mushrooms/Peppers (optional)
Rolls

Place Chicken in Deep Covered Cranberry Baker
Brush chicken with Oil. Then shake seasoning over chicken. Place lid on Baker and Microwave for 12 minutes. Take Salad Chopper and cut chicken to desired consistency. Pour in BBQ SAUCE!!!
Stir and place on rolls.

Add mushrooms/onions/peppers to sandwich.

20 minute BBQ Ribs
Our Deep Covered Baker allows you to prepare barbecue ribs in the microwave, cutting their cooking time in half. They’re hearty, delicious and the perfect recipe for quick football season entertaining!

Ribs
1 rack (2½-3 pounds) pork loin back ribs (baby
back ribs)
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ cup water

Smoky Barbecue Sauce
1 cup ketchup
¼ cup packed brown sugar
2 tablespoons Smoky Barbecue Rub
2 teaspoons cider vinegar or white vinegar

For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink. Meanwhile, for sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
Serve immediately.

Yield: 4 servings
Nutrients per serving: Calories 590, Total Fat 38 g, Saturated Fat 14 g, Cholesterol 155 mg, Carbohydrate 30 g, Protein 31 g, Sodium 1430 mg, Fiber 0 g

Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack.


BEEF:

Microwave Lasagna
Ingredients for the meat sauce:
1/2 lb. mild Italian sausage
1/2 lb. lean ground beef
1 chopped yellow onion
1 medium green bell pepper, chopped
3 minced garlic cloves
Italian Seasoning
2 tsp. salt
1 tsp pepper
2 Tbs. steak sauce
2 Tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
two 1-lb. jars spaghetti sauce

Grate 1/12 cups Parmesan Cheese, set aside.
Grate 1 cup Monterey Jack cheese, set aside

Chop onions and green pepper with Food Chopper. Mince garlic with Garlic Press. In 12-inch skillet, brown sausage and ground meat, using Mix n’ chop to break up meat. Cook for 5 minutes.
Add onions, green pepper and garlic. Add 2 TBSP Italian Seasoning. Cook for 5 minutes. Add 2 jars spaghetti sauce, mixing well.

In Large Batter Bowl, mix:
15 oz. ricotta cheese
1/4 cup Parmesan cheese, grated with Micro plane Adjustable Grater
1 Tbs. chopped parsley
2 eggs, beaten
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
2 tsp. garlic powder

In Deep Covered Baker, spoon in a layer of meat sauce. Add a layer of no-cook lasagna noodles. Sprinkle noodles with some of the Parmesan and Jack cheeses. Add a layer of the filling, using several spoonfuls spread evenly per layer.
Repeat the sequence of sauce, noodles, cheese and filling. Be sure you finish with the ricotta mixture on top, since it will seal in the cheese and keep it from becoming rubbery in the microwave.
Cook 15 minutes on high, then 20 minutes on medium. Top with more Parmesan Cheese. Let stand 10 minutes. Serve with mini serving spatula or Small Turner.

*Note: This can also be prepared in the oven in either the Deep Covered Baker OR the Rectangular Baker. Cook uncovered at 375 degrees for one hour. Let rest for 15 minutes.

BEEF ENCHILADA CASSEROLE
1 LB ground beef
1 10oz can enchilada sauce
1 tsp southwestern seasoning
¼ tsp salt
¾ cup water
½ cup chunky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro
1 cup shredded Colby jack cheese

1. Combine beef, seasoning mix and salt, cook till no longer pink.
2. Add enchilada sauce, water and salsa. Bring to a simmer and remove from heat.
3. Cut tortillas into 1 inch strips and chop cilantro
4. Arrange half of the tortillas evenly over the bottom of the Deep Dish Baker, top with half the beef mixture, half cheese and half cilantro. Top with remaining tortillas, beef mixture, cheese and cilantro.
5. Microwave on high for 3-5 minutes.

Beef Pot Roast in the Microwave:
-2-3 tsp olive oil or Garlic Infused Canola Oil
-3 ½ - 4 pounds boneless chuck roast
-1 onion, chopped with food chopper or sliced with the ultimate mandolin (On one occasion, I was out of onion and substituted a pouch of onion soup mix and -2 -3 Tsp. of water. I sprinkled the mix over the roast and added the water to provide moisture. Use less salt if doing this)
- 2 cloves garlic, pressed with garlic press
- Pampered Chef Seasoning rub of your choice to taste. (We used bell pepper/herb)
- 1 tsp coarse (kosher) salt -I keep mine in a prep bowl & add in pinches like the TV chefs
- ½ -1 tsp freshly ground black pepper (use grinder)
- Approximately ¼ - ½ cup flour for coating the roast
- Worstershire sauce as desired
1. Rub meat with a little oil, sprinkle with seasoning rub (& rub into meat), salt and pepper. Dredge in flour to coat all sides.
2. Heat Family Skillet or Grill pan on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with chef's tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan.
3. Meanwhile, Arrange onion & garlic in the bottom of the deep covered baker, and sprinkle with salt and pepper. Add meat to baker, sprinkle Worstershire sauce on top of meat, and cover.
4. Cook in Microwave (with turntable and at least 1000 watts power) on high, 40-45 minutes.
5. KEEP LID ON BAKER TO PRESERVE STEAM FOR MOISTNESS.
6. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
If cooking in the oven….Preheat oven to 325°F and cook for 30 minutes. Then reduce the heat to 300°F and cook for 1 ½ - 2 hours more.
Cheesy Mostacholi
1 1/2 pounds pre browned hamburger
1 pound package mostacholi noodles, (I use the small ones, we have different sizes of them here)
1 (11oz.) can Cheddar cheese Soup (I use Campbell's) + 1/2 water
1 1/2 jars (30 oz, each) spaghetti sauce
1 tsp. pepper
1 1/2 tsp. Italian Seasoning
3-4 cups fresh grated Mozzarella cheese (I like to use 1/2 mozzarella & 1/2 parmesean)

Stir all together in a bowl, it will be soupy! Then, I put it all in the DCB and microwave it for 35 minutes, or until the noodles are done.

Quick Jambalaya
3 chicken breast
3 - 5-inch smoked beef sausage – sliced
1 package of Zatarain’s jambalaya mix
Water per package directions

Cover and bake in the microwave – 25-30 minutes


DESSERTS:

“Dump” Cake
2 cans apple pie filling
1 box white cake mix
2 sticks of butter
Caramel Sprinkles

In Deep Covered Cranberry Baker, dump both cans of apple pie filling, next dump on top box of white cake mix (not prepared).
Pour 2 sticks of melted butter over cake mix, then sprinkle with caramel sprinkles. (as much or little as you choose.)
Microwave with lid off for 9-11 minutes until cake is cooked (depends on microwave)

Mom’s Apple Crisp
4-6 Granny Smith apples
8 graham crackers (2 ½ x5 inches), finely chopped
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup quick or old-fashioned oats
1 tsp ground cinnamon
1 tsp ground nutmeg
½ cup butter or margarine, melted
Whipped cream or ice cream (optional)

1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Baker.
2. Finely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour, oats, cinnamon, and nutmeg; mix well. Place butter in Small Micro-Cooker; microwave on HIGH 1 minute or until melted. Add butter; mix well.
3. Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12-15 minutes or until apples are tender, rotating dish after 6 minutes. Cool slightly; serve warm with whipped cream or ice cream, if desired.

Molten Lava Cake
1 cake mix of your choice
Plus the ingredients to make it on the back of the box (egg, oil, water)
1 container of frosting

Mix cake mix as box tells you to. Then using the medium scoop, scoop 10- 12 scoops on the top of the cake. DO NOT mix it in! Just leave it as it and NO LID! Bake in Microwave for 10-12 minutes. Most microwaves it is only 10 minutes. But, you'll know it is done when the cake looks like a done cake. The frosting sinks to the bottom. Scoop and serve with ice cream!

Caramel Apple Bread Pudding
1 loaf (16 oz) egg bread, such as challah (about 12 cups cubed)
3 red baking apples such as Jonathan
1 lemon
1 tbsp butter
2 cups plus 1 tbsp milk, divided
1 cup heavy whipping cream
6 eggs, lightly beaten
½ cup firmly packed brown sugar
1 tsp Double Strength Vanilla
¼ tsp salt
1 package (14 oz) caramels (about 48), unwrapped
½ cup toasted pecan halves
Apple Blossom Garnishes (optional)

1. Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1” cubes using Bread knife; set aside. Peel, core and slice apples using Apple Peeler/ Corer/ Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane Adjustable Grater to measure 1 tsp zest. juice lemon using Juicer to measure 1 tbls juice. Melt butter in 10” Executive Skillet. Add apples, lemon zest, and juice. Cook and stir 3-4 minutes or until apples are softened.

2. Meanwhile, combine 2 cups of the milk and cream in the Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In 6 qt. Stainless Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Mix n’ Masher. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix ‘n Scraper.

3. Place caramels and remaining 1 tbsp milk in Large Micro-Cooker. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside ¼ cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Pocket Thermometer registers 155° F in center; let stand, covered for 10 minutes in microwave. (Temperature will rise to at least 160° F.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef’s knife; sprinkle over bread pudding. Serve immediately.

Cook’s Tip: If desired, 2 teaspoons vanilla can be substituted for the double strength vanilla.

To toast pecans, spread over bottom of Small oval baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30 second interval.

For a quick sauce, melt vanilla ice cream and spoon onto serving plates. Top with bread pudding.

Apple Blossom Garnishes
Cut 1 red baking apple in half lengthwise using Santoku knife; remove stem and seeds using Cook’s Corer. Cut each apple half crosswise into ¼ “ thick slices, place cut side down into Small Oval Baker, keeping apple halves together. Microwave on HIGH 2- 2 ½ minutes or until apple slices are softened. Roll up two apple slices together to create each blossom shape.