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.

Big Mac Pizza

1 Pizza Crust of your choice
1 cup of Thousand Island Dressing
1 pound ground beef
1/2 onion diced
2 cups of Cheddar/Colby mix cheese
2 cups shredded lettuce
1/4 cup of dill pickles diced

Unroll/spread/strech your crust on to your Large Bar Pan. 
Prebake your crust for 8 minutes till a very light brown.

While crust is cooking, place meat in the classic batter bowl and microwave for 3 minutes. Break up with mix and chop and return to microwave for additional 3 minutes. Drain any fat.

Remove crust from the oven and spread with Thousand Island Dressing. Spread crumbled meat mixture, onions and cheese over the top. Return to the oven and cook for 7-9 minutes till cheese is bubbly and melted.

Remove from oven and top with lettuce and pickles. Cut and Serve!

Tastes just like a big mac!! You can make it healther by subsituting wheat crust for white, ground turkey for ground beef, spinach for lettuce. Tastes just the same!! Enjoy!!!

Indian-Spiced Chicken Pitas

Ingredients:

Chicken Patties and Pitas

4 slices day-old French bread (1 cup/250 mL fresh bread crumbs)

3/4 cup (175 mL) lightly packed fresh cilantro leaves, divided

1 lb (450 g) ground chicken

1 tbsp (15 mL) grated fresh gingerroot

2   garlic cloves, pressed

1 1/2 tsp (7 mL) garam masala

1/2 tsp (2 mL) salt

Sauce and Vegetables

1/2 cup (125 mL) plain low-fat yogurt

Chopped cilantro reserved from chicken patties

1 garlic clove, pressed

1/4 tsp (1 mL) salt

4 oz (125 g) seedless cucumber

1 medium carrot, peeled

1/2 small red onion

Directions:

1. Chop bread using Food Chopper. Chop cilantro using Santoku Knife; reserve 2 tbsp. (30 mL) for sauce. Combine bread crumbs, remaining cilantro, chicken, ginger, pressed garlic, garam masala and salt in Stainless (4-qt./4-L) Mixing Bowl; mix well. Form chicken mixture into four oblong patties about 1/2 in. (1 cm) thick.

2. Heat Grill Pan over medium heat 5 minutes. Toast pitas on pan 1-2 minutes, turning once. Set aside and keep warm. Lightly spray pan with vegetable oil using Kitchen Spritzer; cook patties 4-5 minutes or until browned. Turn patties over; cook 4-5 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and centers are no longer pink.

3. Meanwhile, for sauce, combine yogurt, reserved cilantro, pressed garlic and salt in Small Batter Bowl; mix well. Cut cucumber lengthwise into long ribbons using Serrated Peeler. Cut carrot into julienne strips using Julienne Peeler. Slice onion lengthwise into thin wedges. Fill each pita half with one patty; serve with sauce and vegetables.

Yield: 4 servings

Nutrients per serving: Calories 470, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 100 mg, Carbohydrate 60 g, Protein 32 g, Sodium 1120 mg, Fiber 3 g

Cook's Tips: Garam masala, which can be found in the spice section of most supermarkets, can include as many as 12 spices. The word garam means "warm" in the Indian language, implying a warm blend of flavors.

The yogurt sauce that is served with these pitas is called raita (RI-tah). Raita is an Indian yogurt-based sauce or salad designed to cool the palate when accompanying spicy dishes

Chicken Your Way

Ingredients:

1 lb. (450 g) boneless, skinless chicken breasts (4 oz/125 g each)

Vegetable oil
2-3 tbsp. (30-45 mL) The Pampered Pantry® Rub, any flavor

Directions:

1. Heat Grill Pan and Grill Press over medium heat, about 5 minutes.

2. Brush chicken with oil and sprinkle with rub.

3. Grill using Grill Press about 5 minutes per side or until internal temperature is 160°F.

Yield: 4 servings

Grilled Banana Sundaes

Ingredients -

2 firm, ripe bananas

2 tbsp. (30 mL) firmly packed brown sugar

1/2 tsp. (2 mL) ground cinnamon

2 cups (500 mL) vanilla ice cream

1/4 cup (50 mL) chocolate ice cream topping

1/4 cup (50 mL) toasted slivered almonds

Directions -

1. Preheat (11-in./28 cm) Square Grill Pan over medium heat. Cut bananas in half lengthwise and crosswise for a total of four pieces each. Combine brown sugar and cinnamon in shallow dish. Gently coat bananas with sugar mixture.

2. Lightly spray Grill Pan with oil; add banana pieces, cut sides down. Grill 2-3 minutes per side or until grill marks appear. Serve warm with ice cream, ice cream topping and almonds.

Yield: 4 servings

Nutrients per serving: Calories 340, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 52 g, Protein 5 g, Sodium 55 mg, Fiber 3 g

Harvest Brown Rice Salad

Ingredients:

2 tbsp. (30 mL) olive oil, divided

2 cups (500 mL) uncooked instant brown rice

1 1/2 cups (375 mL) apple cider

1/2 tsp. (2 mL) salt

1/3 cup (75 mL) sweetened dried cranberries

1 tbsp. (15 mL) butter, melted

1 medium red baking apple such as Jonathan

2 tbsp. (30 mL) Sweet Cinnamon Sprinkle

1 large head radicchio

5 stalks celery

3 tbsp. (45 mL) chopped fresh chives

1/2 cup (125 mL) toasted walnuts or Cinnamon-Glazed Walnuts (see Cook’s Tip)

2 oz. (60 g) crumbled goat cheese

Directions:

1. For rice mixture, add 1 tbsp. (15 mL) of the oil to (1.5-qt./1.4-L) Saucepan; heat over medium heat 1-3 minutes or until shimmering. Add rice; stir until well coated with oil. Stir in cider and salt. Bring to a boil. Cover; reduce heat to low. Simmer 5 minutes; remove from heat. Stir in cranberries; cover and let stand 5 minutes.

2. Meanwhile, for apple, heat Grill Pan over medium-high heat 5 minutes. Place butter into (1-cup/250-mL) Prep Bowl; microwave on HIGH 30-60 seconds or until melted. Core apple using The Corer™; slice crosswise into 1/4-in. (6-mm) rings. Brush both sides of apple rings with butter; sprinkle with cinnamon sprinkle, gently pressing to adhere to apple.

3. Spray Grill Pan with vegetable oil using Kitchen Spritzer. Grill apple rings 1 minute on each side or until grill marks appear. Remove from pan. Set aside six apple rings for garnish. Cut remaining apple rings into quarters; add to rice mixture.

4. Add rice mixture to Stainless (4-qt./4-L) Mixing Bowl; cool slightly. Set aside four large outer leaves of radicchio for later use. Thinly slice remaining radicchio using Chef's Knife. Thinly slice celery on a bias; chop chives. Toss vegetables and remaining 1 tbsp. (15 mL) oil with rice mixture. To serve, spoon salad into reserved radicchio leaves; garnish with walnuts and reserved apple rings. Sprinkle with crumbled goat cheese.

Yield: 4 servings

Nutrients per serving: Calories 600, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 20 mg, Carbohydrate 85 g, Protein 11 g, Sodium 460 mg, Fiber 7 g

 U.S. Diabetic exchanges per serving: 4 starch, 1 fruit, 1 vegetable, 4 fat (5 carb)

August Special

What a steal of a deal!!!!!!!!!!  The Grill Pan Set is just $143 and that includes the Grill Pan, Grill Press, Scraper Cleaning Tool, and 2 recipe cards.  However, for this month on this special I will add 3 rubs of your choice, 1 Season's Best Cookbook and your choice of 1 Color Coated Knife.  PLUS you can add 1 piece of Open Stock Cookware at 60% off!!!!!!!!!!  Our cookware has a lifetime guarantee!!

What a great opportunity to stock up your kitchen or get some early Christmas gifts started at HUGE Savings!!  Message me to order yours today.  This offer is only good till August 31st!!!

Newsletter

My August Newsletter is here!!! 

The newsletter is full of wonderful information and recipes!  If you are not currently signed up to recieve it, there is a link at the bottom.  Or send me a message and I will add you to the mailing list!

Happy reading and cooking!!