DEEP COVERED BAKER Recipes

APPETIZERS:

EASY BEEF SALSA DIP
1lb of Velveeta Cheese
2 lbs Hamburger
1 medium onion
1 16 oz Mild or Medium Salsa
1 tbs Pampered Chef Crushed Peppercorn & Garlic Rub
2 roma tomatoes
8 oz Sour Cream
Green onions (optional)
Tortilla Chips

In Deep Covered Baker, break hamburger with Mix ‘N Chop and add onion chopped with Food Chopper. Place in microwave for 4 minutes covered. Remove and chop hamburger with Mix ‘N Chop, place back in microwave for 3-4 minutes until done. Drain fat from hamburger. Cut cheese into small cubes. Add Garlic and Peppercorn Rub, add cubed cheese. Pour in salsa. Place back in microwave for 6 minutes.

Meanwhile, dice tomatoes, green onions. Place sour cream, tomatoes, and green onions in Dots Trio bowl, Remove baker from microwave and stir. Serve over chips and add your favorite garnish.

BUFFALO CHICKEN DIP
1 ½ – 2 lbs boneless, skinless chicken breasts
2 blocks (8oz each) of 1/3 less fat cream cheese, softened
1 cup Hidden Valley ranch salad dressing
2 cups sharp, shredded cheddar cheese
5-6 oz Texas Pete hot sauce

Flatten/pound chicken breasts using the flat side of the Meat Tenderizer. Place in Deep Covered Baker. Brush lightly with oil and add salt and pepper. Microwave with the lid on for 8 minutes. Do not overcook.

When done, chop chicken with Salad Choppers right in baker. Add softened cream cheese, salad dressing, shredded cheese, and hot sauce to chicken. Bake with the lid off at 350° for 15 minutes or pop back in the microwave for 10. Serve with tortilla scoops or potato chips.

ONION DIP
16 oz. cream cheese, softened
1 cup of freshly grated Parmesan cheese
2 bags frozen onions
2 cups mayonnaise

Mix all ingredients together and put in Deep Covered Baker. Top with extra parmesan cheese. Microwave with the lid on for 15 minutes.

CHILIS, SOUPS, STEWS:

MICROWAVE WHITE CHICKEN CHILI
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 small lime
1 1/2 lb boneless, skinless chicken breasts
2 tbsp Pampered Chef Southwestern Seasoning Mix
2 cans (15.5 oz each) Navy 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. Press lime with Citrus Press into Deep Covered Baker. Combine peppers and onion in Deep Covered Baker. Trim fat from chicken. Add whole chicken breasts, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 5 minutes; stir. Cover; microwave an additional 6-8 minutes or until chicken is cooked through.
3. Using Salad Choppers chop chicken into small pieces.
4. 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.
5. Serve with fresh cilantro, sour cream, salsa, and tortilla chips.

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 Pampered Chef 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

LASAGNE SOUP
1 – 1 1/2 pounds lean ground beef
1 onion
2 garlic cloves
1 teaspoon oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
3 cups chicken broth
2 bay leaves
½ box (8 ounce box) fusilli pasta or rotini (uncooked)
dried basil
4 ounces ricotta
1/4 cup grated Parmesan
1/8 teaspoon salt
Pinch of pepper
1 cup shredded mozzarella

1. Place ground beef in Deep Covered Baker. Chop onions using Food Chopper and add to hamburger. Press garlic with Garlic Press and add to hamburger. Sprinkle oregano and red pepper flakes over garlic and onions.
2. Cover and microwave on high for 4 minutes. Remove and crumble mixture with Mix ‘n Chop. Return covered to microwave and microwave an additional 2 minutes, or until hamburger is no longer pink.
3. Remove cooked hamburger mixture and drain well. Set aside.
4. Meanwhile, add tomato paste and diced tomatoes with the juice to Deep
Covered Baker. Stir in broth, bay leaves and uncooked pasta. Cover and
microwave on high 10 – 13 minutes, or until pasta is tender.
5. Stir in the basil. If desired, season with salt and black pepper to taste. Return hamburger mixture to liquid in Deep Covered Baker. Cover and microwave 1 – 2 additional minutes.
6. Grate mozzarella cheese with Rotary Grater and set aside. Grate parmesan cheese with Rotary Grater and add to Small Batter Bowl. In Small Batter Bowl, combine the ricotta, the Parmesan, the 1/8 teaspoon of salt, and the pinch of pepper.
7. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each individual serving bowl, sprinkle with some of the mozzarella, and ladle the soup on top. A good “whirl” of the spoon in the serving bowl will ensure that you get a bit of gooey cheese in every bite!!!

LOADED BAKED POTATO CHOWDER
3 large baking potatoes (about 2½ lbs)
3½ cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
2-3 green onions with tops (¼ cup sliced)
4 oz sharp cheddar cheese, grated
1½ tsp salt
½ tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon,
Sour cream or steamed broccoli florets

1 Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
2 Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef’s Knife.
3 Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper, and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.

MICROWAVE QUICK 2-BEAN CHILI
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
1 cup diced green bell pepper
1 pound lean ground beef
2 tablespoons PC Basil Blend Canola oil (OR olive or canola)
3 garlic cloves, pressed
¾ teaspoon salt
2 tablespoons PC 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. Drizzle oil in bottom of Baker. Place vegetables in Deep Covered Baker; microwave, uncovered, on HIGH 4-5 minutes or until tender.
2. Add hamburger, garlic and salt; mix well. Microwave, uncovered, an additional 5-6 minutes, stirring halfway through and breaking turkey mixture into crumbles using Mix ‘n Chop.
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.

TACO SOUP
1 pound lean ground beef
1 small yellow onion
1 package taco seasoning mix
1 can (15 ounces) whole kernel corn, undrained
1 can (15 ounces) beans in chili sauce, undrained
1 can Rotel chilis and diced tomatoes, undrained
1 can tomato soup
1 soup can of water

Place burger and chopped onion to Deep Covered Baker. Cover and microwave on high for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Add remaining ingredients, stir thoroughly and heat 10 minutes until hot. Serve with tortilla chips, salsa, sour cream, and grated cheddar cheese.

CHICKEN

CHICKEN AS A BASE
1 – 1 ½ pounds boneless, skinless chicken breasts
Salt, pepper and other seasonings as desired

Wash chicken and remove fat. Drizzle oil in bottom of Baker. Place chicken in baker, season with salt, pepper, and desired seasonings. Cover and microwave on high for 12 – 14 minutes, or until chicken is done. When done, drain broth, and chop chicken to desired consistency using Salad Choppers. Proceed with “add-ins” to complete recipes.

CHICKEN TIPS- take out of the microwave when it has reached 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
• 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.
• 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 tortilla with lettuce, cheese and tomato for a quick lunch.
• Slice into thin strips, mix with thin strips of onion and bell pepper, cook 4 minutes, then mix in salsa, Lipton onion soup mix and water – serve with flour tortillas.
 Leg Quarters – 18-20 minutes
• Cover with barbeque sauce and cook
• Cover with teriyaki sauce and cook
 Chicken legs – 12-15 minutes
• Cover with sweet and sour sauce
• 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 potatoes on the bottom of the baker, drizzle with EVOO and rosemary seasoning, sit chicken on top and cook

MICROWAVE TERIYAKI CHICKEN PITAS
1 ½ pounds boneless, skinless chicken breast
1 medium yellow onion
1 green bell pepper
¼ – ½ cup teriyaki sauce
1 tablespoon cornstarch
Sliced Provolone cheese
Pita pockets

Drizzle oil in bottom of baker. Chunk onion and peppers and place in baker. Lay chicken breasts on top and season with salt, pepper, and Pampered Chef Asian Seasoning. Cover and microwave on high for 12 – 14 minutes, or until chicken is done. Drain and chop coarsely with Salad Choppers.

Meanwhile combine teriyaki and cornstarch and whisk well using Stainless Steel Whisk. Pour in teriyaki mixture into baker and combine well with chicken and vegetables, and heat for 2 minutes. Fill each pita with 2 slices of cheese and chicken mixture. Serve immediately.

GREEK CHICKEN
1 pound – 1 ½ pounds boneless, skinless chicken breast
Pampered Chef Greek Rub
Medium red onion
Orzo
15 ounce can crushed tomatoes
Fresh block Parmesan cheese

Drizzle oil on bottom of Baker. Chunk red onions, spread across bottom of baker. Cover with chicken breasts. Season chicken heavily with Greek Rub, salt, and pepper. Cover with lid and microwave on high for 12 – 14 minutes or until chicken is done. While chicken is cooking, prepare orzo on top of stove according to package directions.

Once chicken is done, drain liquid. Chop chicken and onion with Salad Choppers. Add crushed tomatoes to chicken. Stir on orzo. Cover and heat in microwave on high for 3 minutes. Stir well. Grate cheese on top using Rotary Grater.

MICROWAVE CHICKEN FETTUCCINI ALFREDO
1 pound – 1 ½ pounds boneless, skinless chicken breast
1 clove garlic
Salt and pepper
Uncooked fettuccini noodles
Bottled Alfredo sauce
Fresh block parmesan cheese
Dried parsley

Drizzle oil on bottom of Baker. Cover with chicken breasts. Season chicken heavily with salt and pepper. Press garlic on top of chicken using Garlic Press. Cover with lid and microwave on high for 12 – 14 minutes or until chicken is done. While chicken is cooking, prepare fettuccini according to package directions on top of stove. Drain well when done. Once chicken is done, drain liquid from chicken. Chop chicken with Salad Choppers. Add in Alfredo sauce noodles, mixing thoroughly. Microwave covered for 2 – 3 minutes until heated through. Grate fresh parmesan cheese on top using Rotary Grater. Sprinkle with parsley.

MEXICAN CHICKEN “LASAGNA”
1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. 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 1/2 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. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.
Spicy enchilada sauce can be used for more kick.

CHICKEN FAJITAS BY THE PAMPERED CHEF
2 medium onions
1 green bell pepper
1 red bell pepper
4 boneless, skinless chicken breast halves
2 Tbsp. Pampered Chef 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:
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, 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. Put the salsa in the top bowl and Surround with tortilla chips. Using the 2 Bowl Caddy, place cheese in one Small Simple Additions Bowl and guacamole in the other. Place bowls in caddy. When the chicken is done, remove peppers and onions to another Medium Dots Bowl. Leave chicken in DCB with the broth and chop with the Salad Chopper.

CHICKEN PENNE AL FRESCO
4 garlic cloves
1 small red onion
1 can (15 ounces) diced tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup cooking white wine
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided or 1 tablespoon dried basil
Pampered Chef Garlic Infused Canola Oil
1 oz Parmesan cheese, grated (about 1/4 cup packed)
1 ½ pounds boneless, skinless chicken breast, fat removed
Pampered Chef Sundried Tomato Herb Oil Dipping Seasoning
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

1. Spray Deep Covered Baker with garlic oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Slice onion using Ultimate Mandoline. Add tomatoes, garlic, and onion to baker. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
3. Season chicken breasts with Sundried Tomato Herb Oil Dipping Seasoning and grill in Pampered Chef grill pan, on grill or sauté in a frying pan. Chop with Salad Choppers or slice with Santoku Knife when cooked through.
4. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings
Cook’s Tip: An additional 3/4 cup chicken broth can be substituted for the wine, if desired. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

CHICKEN CACCIATORE
1 medium onion
1 medium-large green bell pepper
3-4 garlic cloves
2 teaspoons oregano
2 teaspoons salt
½ teaspoon pepper (or to taste)
1 1/2 boneless, skinless chicken breast
2 cans (14.5-ounce) petite diced tomatoes
¾ cup dry red wine
1 can (small) tomato paste
1-2 teaspoons basil
1 bay leaf

Prepare 1 ½ cups white rice in Rice Cooker Plus. Set aside and keep covered till use.
Spritz Deep Covered Baker thoroughly with oil using Kitchen Spritzer.
Chunk bell pepper coarsely with Forged Cutlery and place in Deep Covered Baker. Slice onion on thick slice setting using Ultimate Mandoline and place into Deep Covered Baker. Press 1 garlic clove on top of onions/peppers using Garlic Press. Remove skin of 2 garlic cloves with Garlic Peeler. Slice garlic with Garlic Slicer. Place all prepared garlic on top of vegetables in Deep Covered Baker. Flatten chicken using Meat Tenderizer.
Place chicken breasts on top of vegetables in Baker. Sprinkle oregano, salt and pepper (using Grinder Set) over chicken. 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 cover carefully. Using Salad Choppers, chop chicken in Deep Covered Baker. Open cans with Smooth Edge Can Opener. Measure wine with Easy Read Measure Cup Set. Measure basil with Easy Adjustable Measuring Spoons. Add diced tomatoes, wine, tomato paste, basil and bay leaf to Deep Covered Baker. Stir well to mix.
Cover and microwave on high 10 minutes.
Serve rice with side salad and bread!

SOUTHWESTERN CHICKEN SALAD
1 ½ cups ranch salad dressing = a 16 ounce bottle
1 fresh jalapeno pepper
1 lime, cut in half
4 tsp. taco seasoning mix
1 small yellow or red onion
1 ½ pounds boneless, skinless chicken breast
1 clove fresh garlic
1 head iceberg, green leaf, or romaine lettuce
3 Roma tomatoes
1 fresh cucumber
1 green bell pepper
1 can (14 ounces) black beans
1 block (8 ounces) cheddar cheese
1 bag tortilla chips
Salsa for garnish

(Dressing)
• Measure salad dressing with Easy Adjustable Measuring Cup.
• Cut jalapeno at each end and lengthwise. Remove seeds and membrane using Core ‘n More.
• Chop extremely finely with Food Chopper. Add to ranch dressing.
• Cut lime in half. Juice half the lime using Citrus Press.
• Add taco seasoning mix and lime juice to ranch.
• Whisk well with Stainless Steel Whisk.

(Chicken)
• Spritz Deep Covered Baker with olive oil using Kitchen Spritzer.
• Cut onion into large chunks. Spread evenly over bottom of Baker.
• Lay chicken on top of onions.
• Press 1 clove garlic on top of onions and chicken using Garlic Press.
• Press ½ lime over chicken using Citrus Press.
• Cover and microwave on high for 12 minutes or until chicken is done.
• Drain off broth.
• Chop well using Salad Choppers.

(Salad)
• Cut lettuce using Salad Choppers.
• Rinse lettuce well in basket of Salad & Berry Spinner. Spin excess water out in Spinner.
• Place on Large Bamboo Platter.

• Slice tomatoes using v-blade of Ultimate Mandoline and lay on top of lettuce.
• Slice cucumbers using crinkle cut blade of Ultimate Mandoline and add to salad.
• Cut bell pepper using Santoku Knife and add to salad.
• Open beans with Smooth Edge Can Opener. Drain and rinse using Can Strainer.
• Add to salad.
• Add cooked, shredded chicken on top of beans.
• Shred cheese using Rotary Grater and layer over chicken. Serve with dressing, tortilla chips, and salsa.

MICROWAVE BBQ CHICKEN
Garlic Infused Canola Oil® (or olive oil and a couple of cloves of garlic pressed in)
3 or 4 chicken breasts.
Pampered Chef Smoky Barbecue Rub

1. Rub oil on to chicken and then rub thoroughly with Barbeque Rub.
2. Place in Deep Covered Baker in microwave for 11 minutes.
3. Meanwhile, make barbecue sauce** (from the Use and Care Leaflet) see below.

While sauce is cooking,
4. Slice 2-3 onions on Ultimate Mandoline and sauté in one of our pans with a little olive oil.
5. When chicken breasts are cooked, take out of deep covered baker and place on cutting board and fork pull them apart OR cut up with the Salad Choppers right in the Baker. Place into batter bowl and add barbecue sauce (about ½ – 2/3 of recipe).
6. Serve with small buns. (you can use Simple Additions pieces to place chicken, extra barbecue sauce and onion.
Sauce:
1 cup ketchup
¼ cup brown sugar, firmly packed
2 tablespoons Smoky Barbecue Rub
2 teaspoons vinegar
Combine ingredients in (2-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
Reserve half of the sauce for serving. Brush remaining sauce over foods before baking or broiling. (For grilling, brush sauce over foods during last 10 minutes of cooking to prevent burning.)

SOUTHWEST CHICKEN & RICE
2 Boxes Rice A Roni Chicken Flavor
1 1/2 lbs of Boneless Skinless Chicken Breast
6 oz Velveeta Cheese
1 med onion / 1 Red Sweet Pepper
2 tbsp of Southwest Seasoning Mix
3 1/2 cups of water
2 tbsp of Garlic Infused Canola Oil

In Deep Covered Cranberry Baker, place chicken. Brush with Garlic Infused Canola Oil. Sprinkle 1 tbsp of Southwest seasoning mix. Place in Microwave 13 minutes.
Remove chicken from microwave and chop with salad chopper to desired consistency.
Meanwhile, In 12 inch skillet, add 1tbs of Garlic Oil, onion, pepper and Rice A Roni vermicelli. Brown, then add Seasoning packets and Southwest seasoning mix. Add water slowly. Until water has been consumed.
Once, Rice A Roni is done, mix in chicken and cheese together. Serve .

MOROCCAN CHICKEN PASTA
2 boxes of Olive Oil and Herb Pasta-roni
1 Red Bell Pepper
1 small red Onion
1 1/2 – 2lbs boneless, skinless Chicken Breasts
2 Tbs. Moroccan Rub
1 Tbs. Olive Oil
1 Tbs. Garlic Infused Canola Oil
Place 4 cups of water in Rice Cooker Plus, place in microwave uncovered for 5 minutes. Cut the onion and red pepper in strips and place them in the Large Micro Cooker with 1tbsp Garlic Infused Canola Oil.

Place the chicken in the Deep Covered Cranberry Baker and sprinkle with 1 tbsp Moroccan Rub, cover and microwave for 12 minutes. Remove Rice Cooker from microwave and add 1 Tbs. Olive oil, pasta and seasoning packets, place back in microwave, covered, for 8 minutes. Place the Large Micro Cooker in microwave for 4 minutes. Use the Salad Chopper to chop up chicken. Add 1 tbsp Moroccan rub to pasta and place on Serving Platter, add chicken and then place onion and pepper on top.

CHICKEN AND RICE
4 boneless chicken breasts
1 box Rice-A-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.

CHICKEN BREASTS FOR 3 IN 8 (MINUTES)
Season 3 chicken breasts with salt and pepper and Rosemary Herb Seasoning. Place in Deep Covered Baker and microwave for 8 minutes. Prepare ahead tip: Season chicken in the morning and place in zip bag in the frig. When you get home pop it in the baker and dinner’s ready in 8.

DEEP COVERED BAKER 30-MINUTE CHICKEN
Chicken
1 whole chicken
(3½-4 pounds)
1 tablespoon olive oil
Seasoning Mixture OR
1 tablespoon flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
Pampered Pantry Seasonings
Southwestern Mix
Italian Mix
Rosemary Herb Mix
Jamaican Jerk Rub
Sweet & Smoky BBQ Rub
Crushed Peppercorn & Garlic Rub
Bell Pepper & Herb Rub

1. 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 on 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, in 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 rest 10 minutes (temperature will rise to 170°F).

Variations:
1. All-in-One Chicken Dinner – Prepare chicken as directed above and place in 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, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F).
2. 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 with lid and let rest 10 minutes (temperature will rise to 170°F).

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

CRANBERRY CHICKEN
Mix one can of whole berry cranberries w/ can of cream of mushroom soup & 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 & 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.

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.

HONEY MUSTARD CHICKEN
Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-½ hours at 425F.

ROASTED TURKEY BREAST
Place turkey breast in baker. Place 6-8 small red skinned potatoes, halved, around turkey. Add 1/2 cup white wine and 2 cloves pressed garlic. Season with salt and pepper. Cover with lid and bake at 350° for 1-1/2 hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing.

NO PEEK CHICKEN
6 boneless skinless chicken breast halves
1 pkg. long grain & 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 & 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!)

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.

ITALIAN ROAST CHICKEN
1 whole chicken 1 large fresh tomato
1 can tomato sauce (15 ounces) ½ 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 & 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 & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.

CHICKEN TORTILLA CASSEROLE BY THE PAMPERED CHEF
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.

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 & bake for 1-½ hours at 375 Use juices
from chicken as gravy. Serve with white rice & a green vegetable.

JUCIEST ROAST CHICKEN
1 tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1/4 tsp dried thyme leaves
1 whole chicken (3.5 – 4.5 lbs)
1 tbsp olive oil

1. Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. 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.
2. Brush outside of chicken with oil using Chef’s Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving. Yield: 4-6 servings
Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g
Cook’s Tip: A 4-pound chicken will yield about 3 cups of cooked meat and is the perfect starting point for Portobello-Chicken Panini, Gruyère Chicken en Croûte or Harvest Chicken Salad.

FIESTA CHICKEN:
1 ½ cups plain, white uncooked rice (not Minute or instant rice)
2 cans black beans
1 fresh lime
3 – 4 boneless, skinless chicken breasts
2 cloves fresh garlic
Pampered Chef Southwestern Seasoning
Pampered Chef Crushed Peppercorn and Garlic Rub
Pampered Chef Salt
Thick salsa
4 ounces cream cheese, softened, and cut into cubes
8 ounce block medium or sharp cheddar cheese
2 – 3 Roma tomatoes
Fresh cilantro
Green (pencil thin) onions
Sour cream for garnish
1. Prepare 1 ½ cups white rice in Rice Cooker Plus according to directions. Set aside and keep covered till use.
2. Open black beans using Smooth Edge Can Opener.
3. Drain in Stainless Steel Mesh Strainers, but do not rinse.
4. Drizzle bottom of Deep Covered Baker lightly with olive oil.
5. Pour beans on bottom of Baker and spread evenly.
6. Squeeze one half of the lime over beans using Citrus Press.
7. Trim fat off chicken using Professional Shears. Lay chicken over beans.
8. Squeeze one clove of garlic over chicken using Garlic Press.
9. Remove skin of second garlic clove using Garlic Peeler. Slice second garlic clove over chicken using Garlic Slicer.
10. Sprinkle Southwestern Seasoning over chicken till chicken is covered.
11. Sprinkle Salt using Grinder Set and sprinkle Crushed Peppercorn and Garlic over chicken to taste.
12. Pour 1 cup of salsa evenly over chicken using Measuring Cups.
13. Cover Baker and place in microwave on high for 14 – 18 minutes till chicken is completely done.
14. When chicken is done, remove chicken from Baker and place in Classic Batter Bowl or Stainless Steel Bowl and coarsely chop using Salad Choppers.
15. Add cream cheese to the beans and salsa mixture in the Baker. Mix gently with Mix ‘n Scraper till cream cheese is melted and fully incorporated to bean mixture.
16. To assemble:
a. Fluff rice in Rice Cooker Plus. Pour into Large Round Dots Bowl or evenly over Large Bamboo Platter.
b. Pour chopped chicken evenly over rice.
c. Ladle on bean mixture over rice evenly.
d. Pour another cup of salsa evenly over bean mixture.
e. Using Rotary Grater, shred cheddar cheese evenly over salsa.
f. Slice tomatoes using V-Blade of Ultimate Mandoline. Place evenly over cheese.
g. Cut cilantro using Professional Shears and sprinkle evenly over cheese.
17. Serve with sour cream, sliced green onions, and additional cilantro and salsa in Small Bamboo Bowls or Simple Additions.

SMOTHERED CHICKEN WITH GARLIC
3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1 whole chicken (about 4 lb)
1 lemon, cut into quarters
1 tbsp olive oil
2 heads garlic, peeled (about 40 cloves)
1. Preheat oven to 375°F. Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
2. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken. Yield: 4-6 servings

CHICKEN CAESAR SALAD PIZZA
1 pack (10 oz) refrigerated pizza crust
3 cups thinly sliced romaine lettuce
2 cups diced cooked chicken
½ cup diced red bell pepper
1/3 cup sliced black olives
¼ cup grated Parmesan cheese
½ cup Light Creamy Caesar salad dressing
1 garlic clove, pressed

Preheat oven to 425˚F. Roll pizza crust on Large Round Baking stone, shaping into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.
-Meanwhile, slice lettuce; dice chicken and bell pepper. Place lettuce, chicken, bell pepper and olives in Mixing Bowl. Grate Parmesan cheese using Microplane® Adjustable Grater.
– In Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Garlic Press; mix well. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat.
-Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

ROASTED CHICKEN DINNER
Buy a 4.5 pound chicken and rub it down with Pampered Chef’s Garlic Infused Canola Oil. Then sprinkle with PC’s Bell Pepper & Herb Rub or Rosemary & Herb.
Cook at 375 for 90 minutes (uncover last 30 minutes), temperature should register 180F. OR Cook on high in microwave for 25 minutes, covered.
While chicken is cooking, cut up 6 average size carrots (1/2″-3/4″ slices) and 5 russet potatoes, cut twice as thick. (Potatoes cook faster than carrots so cutting them thicker evens them out).
Using stainless steel bowl, toss the potatoes and carrots with a little more garlic oil, rosemary seasoning, kosher salt and ground pepper. Transfer to rice cooker plus and top with half a stick of unsalted butter, cut into 1/2″ slices.
When meat is done, set it aside to rest for 10 minutes, then place potatoes and carrots in the microwave for 5 minutes, stirring when done. Put in for another 5 minutes. (10 minutes total) If you plan on making the sauce recipe below, take out the broth now and set it in the refrigerator to cool.
In small sauté pan (or small sauce pan), heat 2-3T oil. When it is hot and almost boiling, stir in fresh pressed garlic. Stir constantly for 30 seconds. Stir in 2T flour. Stir for 1 minute or until the flour “smell” is gone. Add some rosemary mix and a splash of white wine. Gently stir in COOLED broth and continue stirring with flat whisk until well blended. BRING TO A BOIL. (you will not know how thick the sauce is until it boils). Let boil for a minute or two and then serve!
Place chicken on carving board, slice and serve with veggies!

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.

SMOKY BUFFALO CHICKEN WINGS
24 chicken wing drumettes (2 1/2-3 lb)
1/2 tsp salt
1 tsp vegetable oil
1/4 cup buffalo wing sauce or Louisiana-style hot sauce
2 tbsp Smoky Barbecue Rub
Celery and Dip
4 large stalks celery
1/2 cup mayonnaise
1/3 cup sour cream
1/4 tsp coarsely ground black pepper
1/4 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 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-in.) 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-in.) 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 Stainless (6-qt.) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip. Yield: 8 servings

EASY CHICKEN NACHOS
1-2 lbs of boneless/skinless chicken breasts
1-2 tbls Pampered Chef Chipotle Rub
1 tbls Pampered Chef Garlic Infused Canola Oil
1 bag of favorite Corn Chips or Tortilla Chips
1 large jar of mild salsa
1 small Mexican flavor Velveeta 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 Covered Baker, place chicken breast, brush with Garlic Infused Canola Oil, Sprinkle chicken with Chipotle Rub. Cook in Microwave 12 minutes. Remove from Microwave & chop meat 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 dice 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 for 2-3 minutes to melt cheese. Serve immediately. Guests can top nachos with Green Onions, Tomatoes, and Sour Cream.

BEEF:

HAMBURGER AS A BASE
1 – 2 pounds lean ground beef
Desired “add-ins” such as chunked onion, bell peppers, or pressed garlic using Garlic
Press
Salt and pepper

Place burger and desired add-ins to Deep Covered Baker and season. Cover and microwave on high for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Use with spaghetti sauce, Manwich sauce, tacos, beef burritos, etc..

HAMBURGER STROGANOFF
• 1 pound ground beef
• 1/4 cup chopped onion
• 1 garlic clove, pressed
• 1 (10.5 ounce) can condensed beef consommé, undiluted
• 1 (4 ounce) can mushroom stems and pieces, undrained
• 3 tablespoons lemon juice
• 1/4 teaspoon pepper
ADDITIONAL INGREDIENTS (for each dish):
• 2 cups cooked spiral pasta or cooked egg noodles
• 1/2 cup sour cream
• 2 tablespoons water

Place burger onion and garlic to Deep Covered Baker and season with salt and pepper. Cover and microwave on high for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Stir in consommé, mushrooms, lemon juice and pepper. Place half of the mixture in a freezer container; cover and freeze for up to 3 months. To the remaining meat mixture, add pasta, sour cream and water; heat through (do not boil). To use frozen meat mixture: Thaw and prepare as directed.
BEEF ENCHILADA CASSEROLE
1 lb ground beef
1 10oz can enchilada sauce
1 tsp Pampered Chef 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

Combine beef, seasoning mix and salt, cook till no longer pink. Add enchilada sauce, water and salsa. Bring to a simmer and remove from heat. Cut tortillas into 1 inch strips and chop cilantro. 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. Microwave on high for 3-5 minutes.

MICROWAVE LASAGNE
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
Pampered Chef 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 Microplane 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.
*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.

DELUXE CHEESEBURGER SALAD
4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb 95% lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese

Preheat oven to 425°F. Slice bun tops into 1/4-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely. Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside. Place burger in Deep Covered Baker and season with salt and pepper. Cover and microwave on high for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Chop remaining onion half using Food Chopper. Finely dice pickles using Salad Choppers. In Deep Covered Baker, combine chopped onion, pickles, ketchup, mustard and cooked ground beef; mix well using Small Mix ‘N Scraper®. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

CHEESY MOSTACHOLI
1 1/2 pounds browned hamburger
1 pound package mostacholi noodles
1 (11oz.) can Cheddar Cheese Soup + 1/2 water
1 1/2 jars (30 oz, each) spaghetti sauce
1 tsp. pepper
1 1/2 tsp. Pampered Chef Italian Seasoning
3-4 cups fresh grated Mozzarella cheese (I like to use 1/2 mozzarella & 1/2 parmesan)

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

EASY BAKED CHIMICHANGAS
1 pound ground beef
1 medium onion
1 – 2 cloves garlic
1 can (4 ounces) chopped green chilies
¾ – 1 cup salsa
1 tablespoon Pampered Chef Southwestern Seasoning Mix
8 – 10 flour tortillas (7 to 8 inches each)
1/3 stick butter
8 ounces cheddar/Monterey Jack cheese blend (in the block, not shredded)
3 – 4 Roma tomatoes
1 small bunch green onions
sour cream and salsa for garnish

• Chop onion with Food Chopper, Press garlic with Garlic Press.
• Add onion and garlic to ground beef in Deep Covered Baker and cover. Microwave on high for 4 minutes. Remove from microwave and chop using Mix n Chop. Cover and microwave for 2 minutes. Chop using Mix n Chop till thoroughly crumbled.
• Drain well.
• Add chilies, ¾ – 1 cup of salsa, and Southwestern Seasoning to Skillet.
• Mix with Mix ‘N Scraper until warmed through.
• Melt butter in Easy Read Measure Cup.
• Place two scoops of mix mixture in center of tortilla using the Large Stainless Steel Scoop.
• Fold 2 sides over filling. Fold opposite two sides over to create a square pouch.
• Place seam side down in New Traditions Rectangular Baker or Stoneware Bar Pan.
• Repeat until all meat mixture is used (about 8 – 10 chimichangas).
• Brush melted butter over tortillas using Chef’s Silicone Basting Brush.
• Bake in a preheated oven at 475 degrees for 13 – 16 minutes until golden brown and crispy on the outside.
• While baking grate cheese using Ultimate Mandolin or Deluxe Cheese Grater. Slice tomatoes using V-Blade of Ultimate Mandolin. Cut green onions into small pieces using Kitchen Shears.
• Remove Rectangular Baker from oven.
• Sprinkle cheese evenly over chimichangas just as they come out of the oven. Lay tomato slices on top and sprinkle with green onions.
• Serve with sour cream and additional salsa in Simple Additions Small Bowls and Caddy.

ROUND STEAK & MUSHROOM GRAVY
Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350°F oven for about 1 hour.

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 top. Put into 325F 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 Tbs. 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 degrees 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.

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

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 & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals.

CHUCK ROAST WITH GRAVY
Mix 1 can Campbell’s Cream of Mushroom with Roasted Garlic soup and 1 can Coke or 1 can Cream of Mushroom soup, 1 pkg. Lipton’s Onion Soup mix, and 1 can of Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350°F oven for about 2 hrs.

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.

BEEF POT ROAST IN THE MICROWAVE
2-3 teaspoons olive oil or Pampered Chef Garlic Infused Canola Oil
31/2- 4 pounds boneless chuck roast
1 onion, chopped with the Food Chopper or sliced with the Ultimate Mandolin (You can also substitute a pouch of onion soup mix and 2-3 tsp. of water. Sprinkle the mix over the roast and add the water to provide moisture
2 cloves garlic, pressed with garlic press
Pampered Chef seasoning rub of your choice to taste.
1 teaspoon coarse (Kosher) salt-I keep mine in a Prep Bowl & add in pinches
1/2-1 teaspoon freshly ground black pepper (use Grinder Set)
Approximately 1/4-1/2 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 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. 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 (165°C).
Cook in the oven for 30 minutes at 325°F (165°C). Reduce the heat to 300°F (150°C), and cook for 1 1/2 hours-2 hours more.

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 wraps, pork fried rice, or on a salad.
• Top with Barbeque seasoning – serve with mashed potatoes 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.

BARBEQUE PORK TENDERLOIN
1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Pampered Chef 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 BARBEQUE 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.

BARBEQUE 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 BARBEQUE 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

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 veggies are done.

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, Pampered Chef Maple Honey Sauce or Pampered Chef Pineapple Rum Sauce.

20-MINUTE BARBECUE 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!
1 RACK (2 ½ – 3 pounds) pork loin back ribs (baby back ribs)
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¼ cup water
Smoky Barbecue Sauce
1 cup ketchup
¼ cup packed brown sugar
2 tablespoons Pampered Chef Smoky Barbeque Rub
2 teaspoons cider vinegar or white vinegar

1. 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.
2. 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.
3. Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat.
4. 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.

Cook’s Tips: 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 excess fat along the underside of the rack. To ensure even doneness, turn each rib over halfway through cooking using Chef’s Tongs so that the undercooked sides face outward.

PORK CHOPS & 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 & 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 & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees.

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 325F for 45 minutes.

PORK CHOPS AND STUFFING
2 cups Pepperidge Farm Cornbread Stuffing dry mix
1 can (10 3/4-ounces) condensed 98% fat-free cream of celery soup
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 cup frozen corn kernels (may use canned)
4 boneless lean pork loin chops (4-5 ounces each)
1 tablespoon packed brown sugar
1 teaspoon spicy-brown mustard
Heat oven to 400 degrees.
Brush inside of Cranberry 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 degrees 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°F. 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. About half way through, stir rice thoroughly.

BAKED POTATO CURLS
Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, ½ cup sour cream, & ½ stick of melted butter. Mix together & pour over potatoes. Cover with lid & 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 of shredded cheddar cheese. Replace top and set aside to allow cheese to melt.

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°F for 20 minutes, or until done. Remove top and let brown.

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

DESSERTS:

CHOCOLATE LAVA CAKE ~ VERSIONS 1 – 4
Version 1:
1 chocolate cake mix plus ingredients to make the cake according to package directions (egg, oil, water)
1 container of chocolate frosting (not the whipped variety)

Mix cake mix as instructed on box. Using Medium Stainless Steel Scoop, dollop the frosting on top of the cake batter. Bake in microwave for 10-12 minutes, uncovered. The cake is done when the edges of the cake come away from the sides of the baker. Let rest for 10 minutes. To serve, scoop out of Deep Covered Baker using Mix ‘N Scraper and serve with ice cream if desired.

Version 2:
Prepare as directed above, but add chocolate chips to cake batter.

Version 3:
Prepare as directed in Version 2. After adding scoops of frosting, drizzle caramel ice cream topping on top of cake batter. Proceed as directed. Sprinkle chopped pecans on servings, if desired.

Version 4:
Prepare as directed above, adding a few dollops of peanut butter and only ½ the can of frosting

MICROWAVE LAVA CAKE ~ VARIATIONS
1 cake mix of your choice plus ingredients to make the cake according to package directions (egg, oil, water)
1 container of frosting, any flavor to compliment the cake mix (not the whipped variety)

Mix cake mix as instructed on box. Using Medium Stainless Steel Scoop, dollop the frosting on top of the cake batter.

Bake in microwave for 10-12 minutes, uncovered. The cake is done when the edges of the cake come away from the sides of the baker.
Let rest for 10 minutes. To serve, scoop out of Deep Covered Baker using Mix ‘N Scraper and serve with ice cream if desired.

“CANNED” PEACH COBBLER
2 cans cling peaches, undrained
1 yellow cake mix
1 stick butter

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

EASY PEACH COBBLER
1-cup flour ½ cup butter or margarine
1-cup sugar 1 tsp. baking powder
½ cup milk 29 oz. can sliced peaches with juice

Preheat oven to 375 degrees.
Place butter in bottom of Deep Covered 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 Stainless Steel 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 degrees for 30-40 min. The butter will creep through the fruit and make a crust on top.
Note: Any desired fruit or berry will work.

QUICK APPLE CRISP
10 small Granny Smith apples
1 yellow cake mix
4 tablespoons sugar
2 tablespoons ground cinnamon
1 stick margarine or butter
1 cup walnuts or pecans, shelled

Peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using 3” Paring Knife. Place apples in Deep Covered Baker. Measure sugar and cinnamon using Adjustable Measuring Spoons. Mix cake mix, sugar, and cinnamon in Classic Batter Bowl with Pastry Blender. Chop nuts with Food Chopper and add in to dry ingredients. Melt margarine in Small Micro-Cooker in microwave. Stir in to dry mixture until crumbly. Sprinkle evenly over apples. Microwave for 12-13 minutes. Serve warm with ice cream, if desired.

SPICED PUMPKIN TRIFLE
1 spice cake mix plus ingredients to make cake
1 can (15oz) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 tsp. Pampered Chef Cinnamon plus Spice Blend
1 package (3.4oz.) Cheesecake Instant Pudding and Pie Filling
¼ cup pecans, chopped
Candy corns for garnish
1 orange

1. Make cake mix according to package directions. Spritz Deep Covered Baker or Stoneware Fluted Pan well with oil using Kitchen Spritzer. Pour cake mixture into stone and microwave 10 – 14 minutes until done.
Remove to Stackable Cooling Rack to cool completely. Remove cake carefully onto Large Grooved Cutting Board. Once cool, cut into cubes using Forged Cutlery Bread Knife.
Meanwhile, open pumpkin with Smooth Edge Can Opener. Measure cinnamon with Easy Adjustable Measuring Spoon and place in Pinch Bowl. Fill Easy Accent Decorator using Skinny Scraper with whipped topping. Set aside.
Combine pumpkin, remaining whipped topping and spice blend in Classic Batter Bowl or Stainless Mixing Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Cover and refrigerate until ready to use. Slice an orange with the v-blade of the Ultimate Mandoline.
Place 1/3 of cake cubes in bottom of Trifle Bowl. Top with ½ of filling mixture, using Large Scoop to evenly scoop filling over cake. Spread using Small Mix ‘n Scraper. Place orange slices against side of bowl. Place 1/3 of cake cubes on second layer. Top with 1/2 of filling mixture, using Large Scoop to evenly scoop over cake. Spread using Small Mix ‘n Scraper. Place last 1/3 of cake over filling.
Using Easy Accent Decorator, pipe rosettes or stars over cake, covering completely. Using Rotary Grater, grate pecans over whipped topping. Garnish with Candy Corns. Serve trifle with Beaded Serving Spoon.

APPLE BERRY CRISP
Topping:
½ stick butter or margarine
¼ cup pecans or walnuts (halves out of the shell, but not chopped)
1 ½ cups old-fashioned or quick oats (not instant oatmeal)
1/3 cup packed brown sugar
½ teaspoon cinnamon
Fruit Filling:
6 small to medium Granny Smith apples
1 lemon
1 package (12 ounces) frozen unsweetened mixed berries (strawberries, blueberries, raspberries, and blackberries)
1/3 cup sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
vanilla ice cream (optional)

For topping, microwave butter in Large Micro-Cooker on High 45 seconds or until melted. Chop nuts using Food Chopper. Add nuts, oats, brown sugar, and cinnamon to melted butter. Mix well. Microwave 3 minutes, stirring halfway through cooking time. Remove top and let cool.
For fruit filling, peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Separate slices into large Colander Bowl. Zest lemon using Lemon Zester/Scorer to measure ½ teaspoon zest. Juice lemon using Citrus Press to measure 2 teaspoons juice. Add berries, zest, and juice to apples. Toss gently using Mix ‘N Scraper. In small Colander Bowl, combine sugar, flour, and cinnamon. Add to apple mixture and toss to coat evenly. Spoon apple mixture into Deep Covered Baker. Microwave on High 14-16 minutes or until apples are tender, turning baker after 8 minutes.
Sprinkle with topping. Continue microwaving 2 minutes. Let stand 15 minutes. Serve with vanilla ice cream, if desired.

CARAMEL APPLE BREAD PUDDING
1 loaf (16 ounces) egg bread, such as challah (about 12 cups cubed)
3 red baking apples such as Jonathan
1 lemon
1 tablespoon butter
2 cups plus 1 tablespoon milk, divided
1 cup heavy whipping cream
6 eggs, lightly beaten
1/2 cup firmly packed brown sugar
1 teaspoon Double-Strength Vanilla
1/4 teaspoon salt
1 package (14 ounces) caramels (about 48), unwrapped
1/2 cup toasted pecan halves
Apple Blossom Garnishes (optional, see Cook’s Tips below)

1. Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch 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 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) 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 Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) 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 tablespoon 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 1/4 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 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef’s Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.
Cook’s Tips: 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 1/4-inch-thick slices, place cut side down into Small Oval Baker, keeping apple halves together. Microwave on HIGH 2-2 1/2 minutes or until apple slices are softened. Roll up two apple slices together to create each blossom shape.

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 Deep Covered 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.

COBBLER CAKE

1 cake mix, any flavor
1 can pie filling (to complement the cake mix)
1 1/2 sticks butter or margarine

Layer dry cake mix, then pie filling and then butter, cut into pats into the Deep Covered Baker. Cover and microwave for 10 minutes. Take out and stir mixture until well blended. Microwave an additional 2-3 minutes until set.

Variations:
Yellow cake mix with apple pie filling – After 10 minutes, stir and sprinkle with Caramel Sprinkles, then microwave 2-3 more minutes.

Spice cake mix with apple pie filling – After 10 minutes, stir and sprinkle with Cinnamon Sprinkles, then microwave 2-3 more minutes.

Chocolate cake mix with cherry or strawberry pie filling.

White or yellow cake mix with apple, strawberry or peach pie filling.

Strawberry cake mix with strawberry pie filling.
Apple-Cherry Crisp
½ cup butter (1 stick)
½ cup blanched slivered almonds
1 pkg (17.5 oz) oatmeal cookie mix
1 tbsp Pampered Chef Cinnamon Plus® Spice Blend
5 large Granny Smith apples, peeled
1 orange
1 tbsp cornstarch
¼ cup sugar
1 (30 oz) can cherry pie filling (3⅓ cups)
1 qt. vanilla ice cream (optional)

1. Place butter into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted, stirring every 30 seconds. Coarsely chop almonds using Food Chopper. Place almonds, cookie mix and spice blend into Deep Covered Baker. Add butter and mix until moistened using Classic Scraper. Microwave, uncovered, on HIGH 5-7 minutes or until mixture sizzles and begins to brown, stirring once. Spread crisp mixture over Parchment Paper; cool completely.
2. Meanwhile, cut apples into wedges using Apple Wedger. Cut wedges in half crosswise using Santoku Knife. Juice orange using Juicer to measure 2 tbsp juice. Combine apples, juice, cornstarch and sugar in Stainless (4-qt) Mixing Bowl; mix well using Small Mix ‘N Scraper®. Add apple mixture to baker. Microwave, covered, on HIGH 6-8 minutes or until apples begin to soften. Stir in pie filling; cook 7-9 minutes or until mixture thickens and apples are cooked through.
3. Remove baker from microwave. Carefully remove lid. Sprinkle crisp mixture over fruit; let stand, uncovered, 5-10 minutes. Serve with ice cream, if desired.

Deep Covered Baker Microwave Cake Recipes
The following seven cake recipes each have the same mixing and baking directions…only the ingredient differ. Enjoy!
1. Spray baker
2. Whisk eggs and pie filling in Batter Bowl
3. Add cake mix, blend till smooth
4. Pour batter into baker and microwave 10-11 minutes

Cherry Chocolate Cake
1 chocolate cake mix
1 can cherry pie filling
3 eggs
Top with fudge frosting, whipped topping or more pie filling
Luscious Lemon
1 lemon or white cake mix
1 can lemon pie filling
3 eggs
Top with a lemon glaze and whipped topping
Lemon Poppy Seed
1 yellow cake mix
1 can lemon pie filling
1/4 cup poppy seeds
3 eggs
Top with powdered sugar glaze

Pumpkin Caramel
1 spice cake
1 can pumpkin
1/2 tsp. cinnamon
3 eggs
Drizzle with caramel sauce

Butter Pecan and Apple
1 butter pecan cake mix
1 can apple pie filling
3 eggs
Top with ice cream

Raging Red Raspberry
1 white or chocolate cake mix
1 can raspberry pie filling
3 eggs
Top with whipped topping and grated chocolate

Chocolate Chocolate Chip
1 chocolate cake mix
16 oz. sour cream
1/4 cup chocolate chips
3 eggs
Melt chips and drizzle over cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: