Rocky Road Brownie

Ingredients

1 cup (250 mL) walnut halves, toasted*
¾ cup (175 mL) all-purpose flour
1½ tsp. (7 mL) baking powder
¼ tsp. (1 mL) salt
¾ cup (175 mL) butter (1½ sticks)
4 oz. (125 g) unsweetened chocolate
1½ cups (375 mL) sugar
3 eggs
16 large marshmallows
20 milk chocolate kisses, unwrapped
Vanilla ice cream (optional)

Directions

Cut butter into pieces and chop unsweetened chocolate; place butter and unsweetened chocolate into Classic Batter Bowl.  Microwave, uncovered, on HIGH 1–2 minutes or until mostly melted, stirring every 30 seconds.

Add sugar and eggs to chocolate mixture; whisk until smooth using Stainless Whisk.

Fold in flour mixture and ½ cup (125 mL) of the walnuts until incorporated using Small Mix ‘N Scraper®.

Pour batter into Deep Covered Baker, spreading evenly.  Microwave, uncovered, on HIGH 5–7 minutes or until wooden pick inserted in center comes out clean and edges are firm. Carefully remove baker from microwave using Silicone Oven Mitts.

Meanwhile, snip remaining marshmallows in half crosswise using Professional Shears.  Top brownie with marshmallows, chocolate kisses and remaining ½ cup (125 mL) walnuts.

Microwave, covered, on HIGH 1–2 minutes or until marshmallows start to soften.

Remove baker from microwave. Let stand, covered, 5 minutes.

Spoon onto plates; serve with ice cream, if desired.

Yield: 12 servings

* To toast walnuts, place walnuts in Large Micro-Cooker®; microwave, uncovered, on HIGH 3–5 minutes or until toasted, stirring every 30 seconds.

Grilled Pineapple-Coconut Pound Cake

Ingredients:

Frozen Pound Cake, sliced into 1” slices

½ cup of flaked coconut

1 pineapple

Spicy Pineapple Rum Sauce

Powdered Sugar

Coconut Lime Sauce

Preheat oven to 350° F.

      Slice a pound cake into 1” slices; brush both sides of cake slices with melted butter and set aside.
 

Spread ½ cup flaked coconut on Small Bar Pan; toast in oven 3-5 minutes until lightly browned (watch carefully so coconut does not burn).

Core and peel pineapple; cut into ½” slices. Grill pineapple slices on 11" Grill Pan using Grill Press.

Brush one side of grilled pineapple slices with Spicy Pineapple Rum Sauce.

Grill pound cake slices on both sides.

Put one slice of grilled pound cake on a dessert plate; top with one slice of grilled pineapple and sprinkle with toasted coconut.

Drizzle dessert with Coconut Lime Sauce and dust with powdered sugar.

Bananas Foster

Looking for an easy, but classic dessert-pound cake w/ a twist?? 

Ingredients:

1 frozen pound cake, sliced into 1inch slices

melted butter

Bananas

Jar of Caramel Topping

Directions:

Preheat Grill Pan on the stove top.  Brush each side of the pound cake slices with melted butter.  Grill on both sides and then set aside.  Add sliced bananas to the pan and grill for a few minutes.  Add Caramel topping and heat thoroughly. 

Place grilled pound cake on plates, top with banana and caramel topping.  Add a scoop of vanilla ice cream if desired. 

Serve!

Apple Berry Salsa with Cinnamon Chips

Salsa:
2 medium Granny Smith apples
1 cup strawberries
1 kiwi
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly

Cinnamon Chips:
4 7-inch flour tortillas
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Heat the oven to 400°F. For the Cinnamon Chips, lightly spray the tortillas with water using the Kitchen Spritzer. Combine the sugar and cinnamon in the Flour/Sugar Shaker and sprinkle over the tortillas. Using thePizza Cutter, cut each tortilla into eight wedges and place in a single layer on the Large Round Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to the Nonstick Cooling Rack to cool completely. For the salsa, peel the apples using the Serrated Peeler. Wedge the apple using the Apple Wedger. Cut the apples pieces in half and chop with the Manual Food Processor. Add the strawberries and kiwi to the Food Processor and pump the handle until chopped. Zest the orange using the Microplane® Zester. Juice the orange using the Citrus Press. Add the orange zest, orange juice, brown sugar and apple jelly to the fruit mixture. Mix gently using the Classic Scraper. Serve with the Cinnamon Chips.

Makes 16 servings with 70 calories and 1 grams of fat per serving

Chicken Enchillada Soup

Ingredients:
10 oz. cooked boneless skinless lean chicken breast or thigh, chopped or shredded
1 tsp of Pampered Chef Southwest seasoning
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1 clove garlic crushed
1/2 cup diced sweet yellow onion
1 cup chopped red and green peppers
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
1 cup frozen white (or yellow) corn
1 tsp of Cilantro chopped
dash hot sauce, or more to taste
Optional red pepper flakes
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
Place chicken in Deep Covered Baker and top with Southwest seasoning. Place cover on and Microwave 8 mintues for 3 chicken breasts or 9 minutes for 6 chicken thighs. **Note: if using chicken thighs move the pieces around half way through the cooking process. Let chicken rest before shredding them.

To the Deep Covered Baker add peppers and microwave for 5 minutes. Add celery, garlice and onion, and microwave for an additional 5 minutes, until slightly tender.

Stir in enchilada sauce, chicken broth, corn and pumpkin. Microwave for 15 minutes. Add shredded chicken and cilantro

Add a dash or more hot sauce, or even a sprinkling of red pepper flakes. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!
PER SERVING (1 cup): 125 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS® value 2*

Fresh Salsa

1 medium red onion                                                                                                                                                                 1 whole jalapeno, stem removed (seeds removed if desired)
1/4 c. cilantro
1-2 cloves garlic
1 pint grape tomatoes
1 lime
1/2 t. salt


Combine first 4 ingredients into the Manual Food Processor.  Place lid on and pump 5 or 6 times.  Add grape tomatoes and continue pumping until desired consistency is reach.  Add lime using Citrus Press, and salt. Mix and enjoy.

Pumpkin Enchilladas

1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 teaspoon taco sauce or salsa (try my homemade salsa!!!)
1/2 teaspoon of Pampered Chef Chili Lime Seasoning
1/2 teaspoon of Pampered Chef Chipotle Seasoning
2 large (or 3 small) corn tortillas
3/4 cup red enchilada sauce
1 wedge Laughing Cow Cheese, Queso Style
1/4 cup shredded fat-free cheddar cheese
Optional: Salt, Black Pepper, Fat-Free Sour Cream, Chopped Scallions, Shredded Cooked Chicken

Preheat Oven to 400 degrees.

Take chopped onion and place in a small batter bowl. Place in a microwave and cook for 1 minute till softened. Add pumpkin, taco sauce, and seasonings. Mix well. If you like season with Salt and Black Pepper or add cooked chicken. Set aside.

Place tortillas on a microwave safe plate and warm slightly in the mircrowave for about 15 seconds.

Lay tortillas flat. Spread the cheeses evenly over the tortillas. Evenly distribute the pumpkin micture between the conters of the tortillas. Wrap tortillas up tightly and place them in the paking pan with the seam sides down. Cover with enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. carefully remove pan from the oven and sprinkle with cheese.

Top with sour cream and/or scallions. ENJOY!!!!

1 enchilada: 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein.