I know most people do not attend Pampered Chef shows thinking I’m going to buy cookware tonight! But, think about the last time your spouse/significant other bought a power tool & only used/uses it once/2 or 3 times a year. This investment will be used EVERYDAY! It has a lifetime guarantee.

COOKWARE: All other tools we sell make it easier for you; our cookware makes you a BETTER cook. With most cookware on the market heat cannot transfer because the gauge isn't high enough. Our cookware has superior quality. Everyone is terrified of Teflon which is what is sprayed on most inexpensive cookware on the market (it is a brand, not a material). Our cookware is hard anodized aluminum/reinforced titanium for superior durability; baked on layers of DuPont Autograph 2 nonstick coating inside & out for effortless cleanup - which goes under intense superior testing, which makes for it’s lifetime guarantee!

Why cookware goes in the oven: REHEAT food to taste like the FIRST time you cooked it. AND you can make the perfect cake in it!

Our tempered glass lids seal the pan. That seal creates a steaming and stewing process. Every time you lift the lids to see what's going on you add 5-10 minutes on the cooking time. With our see through lids you won't do that.

Quick tip - adding water to eggs makes them fluffier. Adding milk to eggs, makes them creamier.

The FAMILY SKILLET is 1 of my absolute favorite pieces! This is my investment/economy shopping SKILLET! When ground beef or boneless chicken breasts are on sale, I purchase 10-20 lbs; cook it up & pkg in 1 to 1-1/2 lb pkg. When I need a quick meal, I can pop a pkg in microwave to thaw & by time I have a box of pasta cooked, open a jar of sauce (spaghetti for beef/Alfredo for chicken), I can heat a can of veggies or steam some fresh in Micro-cooker (broccoli etc., in less than 5 min) &/or open a bag of salad & have a homemade meal, because I made it at home! Easy, healthier & cheaper than running thru fast food drive thru!!!

*MOST OF THESE RECIPES ARE IN THE SAUTE’ PAN* A great try me starter piece.

Pull Apart Garlic Bread

1 can of Pillsbury biscuits, cut up into quarters. Melt 3 TBS. butter in small sauté pan. Add garlic cloves to melted butter & Italian Seasoning. Add the quartered biscuits & sprinkle more Italian Seasoning on top. Bake at 350° for 12-15 minutes. Invert onto a Simple Additions Medium Square Plate, pass around the room during demo for guests to pull off a piece of bread and enjoy!!!

Pull Apart Apple Cinnamon Bread

1 stick of butter 1 tbsp cinnamon 1 tbsp sugar 1 diced apple 1 pkg Grands biscuits (8 pack) Preheat oven to 350°. Melt butter in Small Sauté Pan. Add cinnamon, sugar & apple. Cut biscuits into quarters & toss in Small Sauté Pan to cover. Place whole pan in oven & bake for 20-25 minutes. Remove from oven & flip onto Simple Additions Medium Square for serving.

Pull Apart Garlic Bread

1 stick of butter 2-3 cloves of garlic, pressed 1/2 tsp Italian Seasoning Mixture 1 pkg Grands biscuits (8 pack) Preheat oven to 350°. Melt butter in Small Sauté Pan. Add garlic and Italian Seasoning Mixture. Cut biscuits into quarters and toss in Small Sauté Pan to cover. Place whole pan in oven and bake for 20-25 minutes. Remove from oven and flip onto Simple Additions Medium Square for serving.

Pull Apart Caramel Pecan Bread

1 stick of butter 1/2 jar caramel ice cream topping 1 cup pecans (chop or whole) 1 pkg Grands biscuits (8 pack) Preheat oven to 350°. Melt butter in Small Sauté Pan. Add caramel ice cream topping & pecans. Cut biscuits into quarters & toss in Small Sauté Pan to cover. Place whole pan in oven & bake for 20-25 minutes. Remove from oven & flip onto Simple Additions Medium Square for serving.

Pineapple Upside Down Cake recipe:

1 (9 oz) box Jiffy yellow cake mix (mix according to pkg directions*) 1 small can sliced pineapple rings, reserve juice* 3T. butter 3T. brown sugar Maraschino Cherries (opt.) Pecans, chopped (opt.) Drain pineapples; reserve juice for cake. Combine cake mix ingredients using pineapple juice in place of water called for in recipe & then add enough water to make up what you need as recipe calls for, & then set batter aside. Melt butter in small sauté pan & add brown sugar over med heat until sugar is melted. Remove from heat. Spread chopped nuts on top of butter mixture. Arrange pineapple rings all around the bottom of the pan. Place a cherry half in middle of pineapple rings. Pour cake batter over top of this mixture. Bake at 350° for 20-22 minutes. Let cool 10 minutes then flip cake over onto Platter. May serve warm & top with Vanilla Ice Cream, using Ice Cream Dipper, or top with a Cool Whip rosette, using the EAD. *Cook's Tip: Using the juice from the pineapple rings for the liquid measurement gives the cake a more pineapple taste.

Rice Krispie Bars in Sauté Pan

1-2 Tbsp. butter or margarine 6 large marshmallows 1 cup Krispies Melt or margarine, add marshmallows, stirring constantly. When melted, add . Flip out on to oval baker or small bar pan. http://www.preparedpantry.com/HowtoMakeRiceKrispies--Guide.pdf Includes: How to make Rice Krispies® Treats - A Baking Guide

*Rice Krispies® Treats are easy. But what if you want something a little fancier? You can make treats fancy enough to serve to guests. You can add chocolate or peanut butter or dried fruit or more. You can even make Rice Krispies Treats when you don’t have marshmallows. Let’s with the basic Rice Krispies Treat. They are easy & quick and most people like them. Then let’s talk about how to fancy them up with other goodies. At that point, you can create and develop your own fancy Rice Krispies Treats. There are 2 ways to make Rice Krispies Treats. The 1st & easiest is with marshmallows. The 2nd is without marshmallows, made with corn syrup. The result is basically the same since marshmallows are made with corn syrup. We have included both kinds of recipes.

How Not to Make Rice Krispies® Treats: How can your Krispies Treats go wrong? We’ve experimented enough to know some of the ways. Here is what we have found. 1. Don’t scorch the marshmallows and butter. Cook over low heat & stir constantly. 2. Get marshmallows hot enough. If the marshmallows are too cool, they will set before the cereal is well coated. Remember that the cereal will lower the temperature of the melted marshmal-lows & cause it to set. 3. Don’t add the chocolate chips or other extras to the marshmallows until the marshmallows are melted & very hot. If you add these too early, you will have trouble melting the marshmallows. Add nuts or fruits with the cereal. You can add chocolate chips at the same time; the hot marshmallows will melt the chips.

Original Rice Krispies® Treats Recipe: The following recipe is based on Kellogg’s® original Rice Krispies Treats recipe. We prefer this with vanilla extract which wasn’t in the original recipe. 4 tblsps (1/2 stick) butter 4 cups miniature marshmallows 1 tsp vanilla extract (opt) 6 cups Kellogg’s Rice Krispies cereal or equal Butter a 9 x 13” baking pan. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted & smooth. Add the opt. vanilla. Add the . Stir until the cereal is uniformly combined with the marshmallow mix- ture. Remove the mixture to the buttered pan. Evenly distribute the mixture & press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool & cut into squares.

Baker's notes: If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up. Rice Krispies Treats are best eaten the same day.<<<

Grandma Maloney's Peanut Butter Rice Krispies® Treats Recipe: This is a recipe that uses corn syrup, not marshmallows. Grandma Maloney would bring these to family parties where they are quickly consumed. Ingredients – 1 cup granulated sugar, 1 cup corn syrup, 1 1/2 cups peanut butter, 5 cups Kellogg's Rice Krispies cereal or equal. Directions: Butter a 9 x 13” baking pan. 1. In a large pan on the stovetop, bring the corn syrup & sugar to a boil. Stir in the peanut butter. 2. Add the rice cereal. Stir until the cereal is uniformly combined with the candy mixture. 3. Remove the mixture to the buttered pan. Evenly distribute the mixture & press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares

Chocolate Rice Krispies® Treats Recipe: This is simply Rice Krispies Treats with added chocolate. It is nearly as simple as the original recipe. Ingredients - 2 tablespoons butter, 4 cups miniature marshmallows, 1 1/4 cup milk chocolate chips, 6 cups Kellogg's Rice Krispies cereal or equal. Directions: Butter a 9 x 13” baking pan. 1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is hot, melted, and smooth. Add the chocolate chips & stir until smooth. 2. Add the rice cereal. Stir until the cereal is uniformly combined with the marshmallow mixture. 3. Remove the mixture to the buttered pan. Evenly distribute the mixture & press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares. Baker's notes: The chocolate chips will melt in the hot marshmallow mixture. Depending on how well. You stir the mixture, you will have either a uniformly chocolate mixture or a marbled effect. If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less cleanup

Peanut Butter Chocolate Rice Krispies® Treats Recipe: simply with added peanut butter & chocolate; nearly as simple as original recipe. 2 tblsps butter, 4 cups miniature marshmallows, 1 cup peanut butter, 6 cups Kellogg's Rice Krispies cereal or equal, 1 1/4 cup milk chocolate chips. Butter a 9 x 13” baking pan. In a large pan on the stovetop, melt butter over low heat. Add marshmallows. Stir until mixture is melted & smooth. Add peanut butter & stir; add rice cereal & stir until cereal is uniformly combined with marshmallows. Add chocolate chips & continue stirring. Remove & evenly distribute mix- ture into buttered pan & press it down with buttered fingers, a piece of waxed paper, or a spatula. Let cool & cut into squares. Baker's notes: chocolate chips will melt in the hot marshmallow mixture; depending on how well you stir mixture, you will have either a uniformly chocolate mixture or a marbled effect. If using a large enough pan, you can mix treats right in pan, not in bowl. Hot pan makes it little easier to stir mix together & there is less cleanup.

Cranberry White Chocolate Rice Krispies® Treats Recipe: simply Rice Krispies Treats w/added white chocolate chips & dry cranberries. The white chocolate melts into marshmallow mixture & makes for a much richer & very attractive bar. This is very suitable for guests. Look for white chocolate chips made with cocoa butter instead of vegetable or coconut oil. Ingredients - 4 tablespoons butter, 4 cups miniature marshmallows, 1/2 tablespoon good quality vanilla, 1 1/2 cup white chocolate chips, 6 cups Kellogg's Rice Krispies cereal or equal, 3/4 cup dry cranberries. Directions: Butter a 9 x 13” baking pan. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot & smooth; add the vanilla; add the white chocolate chips, rice cereal & cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture. Remove the mixture to the buttered pan; evenly distribute the mixture & press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool & cut into squares. Baker's notes: The white chocolate chips will melt in the hot marshmallow mixture.

Strawberry Jam Rice Krispies® Treats Recipe: Once you have made these treats with jam, you'll never go back to the plain variety. The jam adds sweetness & flavor to the cereal. (At 1 cup, it's fairly subtle but we thought, .) Of course, you can use jams other than strawberry. Ingredients - 4 tblsps butter, 4 cups miniature marshmallows, 1 cup strawberry jam, 6 cups Kellogg's Rice Krispies cereal or equal. Directions: Butter a 9 x 13” baking pan. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted & smooth. Add the jam & stir. Add the rice cereal. Stir until the cereal is uniformly combined with the Marshmallow mixture. Remove the mixture to the buttered pan. Evenly distribute the mixture & press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool & into squares.

More Ideas for Rice Krispies® Treats: Still like to explore? Here are some more ideas for Rice Krispies Treats. Use your imagination from here. (Unlike our recipes, all of these ideas have not been tested in The Prepared Pantry kitchens.) Melt chocolate chips & spread them over the treats as a topping. Let set until firm. Melt chocolate chips & butterscotch or peanut butter chips & spread them over the top. Make Scotcheroos. Use the Chocolate Rice Krispies Recipe & substitute butterscotch chips for the chocolate chips. Add Trix® or Cheerios® for all or part of the Rice Krispies. Add peanuts or walnuts to plain treats, chocolate treats, or peanut butter treats.

*Recipes for the 12" FAMILY SKILLET, GRILL PAN, STIR-FRY SKILLET & more . . .* Your 12" skillet will hold:

3-4 grilled cheese sandwiches; 5-6 chicken cutlets; 2 lbs of meatballs in 2 batches you can use every inch due to every spot is HOT. A pound of bacon all at once. OUR cookware goes in the oven: REHEAT food to taste like the FIRST time you cooked it. You can make the perfect cake. Our tempered glass lids seal the pan. That seal creates a steaming and stewing process. Every time you lift the lids to see what's going on you add 5-10 minutes on the cooking time. With our see through lids you won't do that. One pound of chop meat, 2-3 cans of tomato sauce, 1 lbs of cooked pasta- put in 12" skillet for a meal.

Bubble Up Skillet Dinner

1 green bell pepper, coarsely chopped 1 red bell pepper, coarsely chopped 1 small onion, chopped 2 garlic cloves, pressed 16 ozs seasoned pork or beef taco meat 1 can (10 ozs) red enchilada sauce 1 cup frozen corn, thawed 1 1/2 cups refrigerated prepared masa (dough) for tamales Chop peppers and onion with Food Chopper; set aside. Place seasoned beef in Large (10-inch) Skillet. Cook beef mixture over medium-high heat 10-15 minutes or until meat crumbles and begins to brown. Remove skillet from heat; carefully drain fat. Add peppers, onion, corn and garlic pressed with Garlic Press to skillet. Stir in enchilada sauce; mix well using Mix 'N Scraper(R). Gently drop 12 level scoops of prepared masa mixture using Medium Scoop on top of meat mixture. Cover skillet with lid. Return skillet to stove top. Simmer over medium-low heat 14-16 minutes or until masa is slightly puffed and begins to set. Remove skillet from heat; place on Silicone Hot Pad/Trivet. Serve immediately using Nylon Spoon. Yield: 6 servings.

Cajun Chili Cornbread Skillet

1 pound lean (93%) ground turkey 1 can (11 ozs) chili beans in sauce 2 tblsps Cajun Herb Seasoning Mix, divided 1 garlic clove, pressed 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small onion, chopped 4 ozs sharp cheddar cheese, shredded, divided (1 cup) 2 pkgs (8.5 ozs each) corn muffin mix 1/2 cup water 3 eggs Preheat oven to 350º. In a skillet, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain if necessary. In small bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic pressed with Garlic Press. Using Utility Knife, slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of skillet. Chop onion; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables. Shred cheese using grater. In a bowl, combine muffin mix, remaining seasoning mix and half of the cheese. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove skillet to cooling rack. Loosen edges of cornbread from skillet. To unmold cornbread, place a 15-inch piece of parchment paper over cornbread. Place a round baking stone over parchment paper. Carefully invert cornbread onto baking stone; place on inverted rack. Sprinkle with remaining shredded cheese. Serve. Yield: 12 servings or 24 sample servings

Cheddar Broccoli Chicken Skillet

4 boneless, skinless chicken breast halves (about 4 ozs each) 1/4 tsp salt 1/4 tsp ground black pepper, divided 1/8 tsp paprika 1 teaspoon vegetable oil 1 3/4 cups milk 1 can (10 3/4 ozs) condensed cheddar cheese soup 2 cups fresh or frozen broccoli florets 2 cups instant long-grain 1/2 cup (2 ozs) shredded cheddar cheese or 1/4 cup (1 oz) freshly grated Parmesan cheese Season chicken breasts with salt, 1/8 tsp of the black pepper & paprika. Heat oil in Large (10-in.) Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink. Remove chicken from Skillet; keep warm. Add milk, soup, remaining 1/8 teaspoon black pepper and broccoli florets to Skillet; mix well with Nylon Spoon. Bring to a boil; stir in rice. Top with chicken; cover with Lid. Reduce heat and simmer 5 minutes. Remove Skillet from heat; uncover. Sprinkle cheese over chicken and rice. Cover with Lid. Let stand 5 minutes before serving. Yield: 4 servings. Nutrients per serving: Calories 480, Total Fat 15 g, Sodium 1020 mg, Fiber 3 g.

Skillet Chicken

3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pound boneless, skinless chicken breast halves 1 tablespoon vegetable oil In Small Batter Bowl, combine flour, salt and black pepper. Coat chicken in flour mixture, shaking off excess. Heat oil in Large (10-inch) Skillet over medium heat. Add chicken; cook on one side 5-6 minutes. Turn once using Nylon Tongs. Cook an additional 5-6 minutes or until chicken is no longer pink and juices run clear. Yield: 4 servings

Chicken Scarpariello

1 Whole chicken cut up (cut breasts in half again) 2-3 lrg potatoes (slice lengthwise & make slices @ ½” thick) 2 cups sliced mushrooms 1 large onion (Vidalia preferably) diced 1 cup white wine (Pinot Grigio was delish!) 2 pkts McCormicks Brown Gravy mix 2 cups cold water 4 cloves garlic smashed! 4 pepperoncini Olive oil Kosher salt Pepper

Rosemary & Herb seasoning, Sausage (OPT) some people put sausage in this recipe too; Just brown w/chicken & cut into pieces. Preheat the oven to 400°. In a sauce pan, make the McCormicks brown gravy according to the directions. Once thickened, add in 4 smashed cloves of garlic and set aside. Put a few tablespoons of olive oil in a hot 12" skillet. Place chicken bone side down in oil and season with kosher salt, pepper and rosemary and herb seasoning. Brown for a few minutes and turn repeating the sea- soning on the other side. Remove chicken from pan to a dish. Add more oil and throw in the diced onion. After onion becomes soft, add in the potatoes, some kosher salt and pepper and about ½ cup of the white wine and mix well. (Note: never use wine to cook with that you wouldn't drink. The flavor is actually intensified when you cook with it so taste it first!) Cover the skillet and bring to simmering about 3-4 minutes. Add in the sliced mushrooms and a little more salt and pepper, mix well and cover to simmer a few more minutes. Now add remain- ing ½ cup of white wine, the prepared brown gravy, the pepperoncini, a sprinkling of rosemary and herb seasoning and the chicken and cover bringing back to simmering for about 5 minutes. Place entire skillet (uncovered) into the preheated 400° oven for about half an hour. Viola! One dish meal and out of this world! Mangia!

One Skillet Lasagna

24 oz Ricotta Cheese ¼ cup water ½ tsp salt 2 T of Vegetable or Olive Oil 1 wedge fresh parmesan cheese 4 cups shredded mozzarella cheese 2 lb. Cooked Ground beef 2 (26 oz) jars meatless spaghetti sauce/flavor with garlic, onion, peppers 1 box BARILLA NO COOK lasagna noodles 3 cloves of Garlic Brown Ground beef in skillet.. While beef is heating, mix together: Ricotta cheese, garlic, ½ cup parmesan, water and salt in either the 2 Qt bat- ter bowl or stainless bowls. Drain ground beef in colander bowl set. Place ground beef back in skillet, and add 1 jar of spaghetti sauce to ground beef. Stir well. Place lasagna noodles on top of ground beef. You may have to break a few noodles to get them to fit. Spread ricotta cheese mixture over top of the noodles. Add another layer of noodles. Add second jar of spaghetti sauce over top of noodles. Top with 2-3 cups of mozzarella cheese. Place lid on skillet and cook on Medium heat for 20-25 minutes ON TOP of stovetop.

Penne Tomato Pasta w/garlic

2 lbs chopped plum tomatoes 8 leaves fresh basil (snipped) 5 tbs olive oil 4 cloves chopped garlic ½ tsp crushed red chili pepper 1 pinch oregano mozzarella cheese, shredded parmesan cheese, grated 1 lb cooked penne pasta Heat olive oil in Stir Fry or Family Skillet; add garlic (Garlic peeler/slicer) & cook until lightly brown. Add red pepper, tomatoes (Tomato Knife/Food Chopper if firm enough) & basil (Kitchen Shears). Add salt/pepper to taste (Salt/Pepper Mill). Cook about 15 minutes on medium heat or until tomatoes are cooked down a little. Add cooked penne pasta & mix well. Add oregano & mozzarella. Sprinkle with parmesan. Sausage 'N Sauerkraut Skillet 1 pkg(16 oz) smoked sausage such as kielbasa, turkey, pork or beef Polish sausage 1 jar (32 oz) Polish-style sauerkraut, undrained 1 lb red potatoes, cut into ½” cubes (2-3 medium) Rye bread (opt) Cook sausage in Family Skillet over medium-high heat 8 minutes, turning once using Nylon Fork. Slice sausage into 1-inch chunks using Nylon Knife. Add sauerkraut and cubed potatoes; bring to a boil. Cover; reduce heat and simmer 25-30 minutes or until potatoes are tender when pierced with Nylon Fork. Serve with fresh rye bread, if desired. Yield: 6 servings.

One Skilllet Stroganoff

1 lb round steak, boneless chicken or boneless pork 3 onions 1 lb fresh mushrooms 2 cloves garlic 1 tsp dried mustard 2 qts beef stock 1 8 oz bag of noodles 16 oz sour cream Slice beef into thin strips with 5” Utility or Santuko Knife & brown in Stir Fry or Faily Skillet. Add onion, sliced on Mandolin. Add pressed garlic (Garlic Press) & dried mustard (Adjustable Measuring Spoons). Saute’ until browned, stiring with Bamboo Spatula. Add beef stock (Can Opener) & cook covered for 10 minutes. Add sliced mushrooms (Egg Slicer Plus) & bag of noodles. Cover & cook for 10 minutes. Remove from heat & add stir in sour cream. Garnish with Parsley if desired. Variation: Chicken Stroganoff/Stir Fry: 4 boneless chicken breast, cut into bite size pieces; 2 10oz can cream of mushroom soup; ¼ tsp red pepper; 3 tsp paprika; 2/3 c sour cream; dash salt/pepper. Cook chicken in skillet, Add soup & seasonings. Simmer for 5 minutes. Stir in sour cream & simmer 5 minutes. Serve over cooked noodles. Awesome & Easy!

GRILL PAN RECIPES:

Grill Pan: A great addition to your current cookware. Sear your pork chops, London broil, steaks on MEDIUM/HIGH heat. 1- 2 minutes on each side will seal in the juices. Next night add onion, pepper Kosher salt (it won't dry out the meat) tomato sauce and slice left over meat. Cook once eat twice! THEN REINVENT IT: You can make Panini sandwiches with the leftover chicken or meat. Cut the Italian bread on a diagonal so you get a nice size sandwich; baste with our garlic or basil canola oil. Add roasted peppers, slice of mozzarella cheese & press with the hot grill press. THEN REINVENT IT: One pound of chop meat, 2-3 cans of tomato sauce, 1 lbs of cooked pasta; put in 12" skillet for a meal.

Sweet & Sour Pork Chops Thick pork chops

1 red bell pepper (cut in slightly large chunks) 1 can chunk pineapple (reserve juice) 4-6 tblsp. Saucy Susan glaze(or peach preserves) 1 Onion (optional) In Professional grill pan, sear thick cut pork chops on high heat. Add in chopped red pepper, pineapple, about 1/3 can of the juice from the pineapple and about 4-6 tablespoons of the glaze and mix until gooey thick. Place entire pan in oven at 350 degrees for about 30 minutes (depending on thickness of the chops). Marinated London Broil w/ red potatoes Marinate London broil for 30 minutes or more in your favorite marinade. Place in Professional Grill Pan at med/high heat for approx. 2 minutes or until you see grill marks. Turn over and add in red potatoes cut into 1" chunks and add in additional marinade. Place in oven at 350 degrees for about 30 minutes or until potatoes are tender.

Portobello-Chicken Panini Recipe 2 plum tomatoes, sliced 1 tablespoon Basil Oil or olive oil 1 tablespoon red wine vinegar 1/2 teaspoon Italian Seasoning Mix 1/2 teaspoon salt 1/4 tsp coarsely ground black pepper1 garlic clove, pressed 2 large portobello mushroom caps (about 4” in diameter) 2 slices (1/2” thick) large white onion (about 4” in diameter) 1 cup (4 oz) grated Provolone cheese 8 slices (3/4” thick) Italian bread such as Vienna 1 cup shredded roasted chicken Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. In Prep Bowl; combine oil, vinegar, seasoning mix, salt, black pepper and garlic pressed with Garlic Press; whisk until well blended. Brush both sides of mushroom caps and onion slices with vinaigrette using Chef's Silicone Basting Brush. Heat Grill Pan over medium-high heat 5 minutes. Place mushrooms and onion onto grid of pan; place Grill Press on top. Grill 4-6 minutes, turning once. Remove to Large Grooved Cutting Board. Thinly slice mushrooms on the bias using Santoku Knife. Cut onion slices in half; set mushrooms and onion aside. Coarsely grate cheese using Deluxe Cheese Grater. To assemble sandwiches, generously spray one side of each bread slice with oil using Kitchen Spritzer. Arrange four bread slices oil side down on Large Grooved Cutting Board; top with half of the cheese. Arrange chicken, mush- rooms, onion and tomatoes over cheese. Top with remaining cheese and remaining bread slices, oil side up. Wipe Grill Pan with paper towel, if necessary. Heat pan over medium-low heat 5 minutes. Place sandwiches on grid of pan and place Press over sandwiches. Grill 4-6 minutes, turning once. Serve warm. Yield: 4 sandwiches Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Marinated London Broil w/ red potatoes Marinate London broil for 30 min. or more in your favorite marinade. Place in Grill Pan at med/high heat for approx. 2 min. or until you see grill marks. Turn over & add in red potatoes cut into 1" chunks & add in additional marinade. Place in oven at 350° for about 30 min. or until potatoes are tender

+Sets &/or pieces – styles can change &/or be added/discontinued since this print: Cookware sets consist of . . .

STAINLESS STEEL COOKWARE:

5 piece set 7 piece set Open Stock: 8 Qt Covered Stockpot w/lid 12” & 10” Covered Skillet 10” & 8” Saute’ Pan 3 Qt & 1.5 Qt Covered Saucepan Lifetime guarantee/Dishwasher safe

EXECUTIVE COOKWARE:

5 piece set 7 piece set Open Stock: Roasting Pan w/Rack 12 Qt Stockpot Double Burner Griddle 12” Family Skillet Stir-Fry Skillet 11” Square Grill Pan 11” Square Griddle 10” Sauté Pan 8” Sauté Pan 12” Lid for Skillet or Stir Fry Grill Press

Lifetime guarantee/Hand wash

*For 10” skillet (use extra large pkg of cookie dough in stores now for 12” Family skillet!)

Chocolate Chunk Skillet Cookie

1 pkg (18 oz) refrigerated chocolate chip cookie dough ½ cup semisweet chocolate chunks or morsels ½ cup walnut halves, coarsely chopped 2 bars (1.5 – 2 oz each) favorite chocolate candy Vanilla ice cream, opt. Preheat oven to 350°F. Press cookie dough into bottom of Large (10-inch) skillet. Top with chocolate chunks. Chop walnuts using Food Chopper, sprinkle onto dough. Using Crinkle Cutter, cut candy bars into ¼ inch thick slices and arrange over dough. Bake 25-30 minutes or until edges of cookie are deep golden brown (center will be soft). Using Oven Mitts carefully remove skillet from oven to Stackable Cooling Rack and cool 10 minutes. Cut cookie into wedges using Small Nylon Turner. Serve warm with scoops of ice cream using Ice Cream Dipper, if desired. Yield: 16 servings. Nutrients per serv: Calories 230, Total Fat 12 g, Sat Fat 3.5 g, Chol less than 5 mg, Carb 29 g, Protein 2 g, Sodium 11.5 mg, Fiber 1 g

***12” Family Skillet ~ Molten Chocolate Skillet Brownie

1 pkg (19-21 ozs) fudge brownie mix (plus ingredients for cake-like brownies) 1 bar (4 ounces) fine-quality bittersweet chocolate 2 cups water 1 jar (12 ozs) chocolate fudge ice cream topping 1/2 teaspoon Pantry Double Strength Vanilla 1/2 cup sliced almonds, toasted and coarsely chopped Powdered sugar Vanilla ice cream or thawed, frozen whipped topping (optional) Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet with nonstick cooking spray. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Spread batter over bottom of skillet. Cut chocolate into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter. Combine water and ice cream topping in Large Micro-Cooker(R); whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla. (Mixture will be thin.) Carefully pour ice cream topping mixture over brownie batter in a circular pattern. Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Silicone Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack. Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions(R) Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired. Yield: 16 servings or 20 sample servings. Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg, Fiber 1 g. Cook's Tip: To toast almonds in microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 min. or until golden brown, stirring after each 30-second interval; cool completely. *If desired, 1 tsp vanilla can be substituted for Double Strength Vanilla. *If desired, 4 squares (1 oz each) bittersweet baking chocolate or 1 cup semi-sweet chocolate morsels can be substituted for bittersweet chocolate bar.

* Standard Skillet Cake One of our favorite things to do with our Family Skillet is to make a cake in the oven in it. Below you will find many variations:

1 tblsp solid vegetable shortening, butter or margarine 1 tablespoon all-purpose flour 1 pkg (18.25 ozs) yellow or devil's food cake mix (plus ingredients to make cake) Quick Ganache (opt., see below) Preheat oven to 350°. Grease & flour bottom & sides of 12” Skillet, tapping out excess flour. Prepare cake mix according to pkg directions. Pour batter over bottom of Skillet, spreading evenly. Bake, uncovered, according to pkg directions using time range for 9 x 13” cake pan or until wooden pick inserted in center comes out clean. Using Oven Mitts, carefully remove pan to Stackable Cooling Rack; cool according to pkg directions. Loosen edges of cake; carefully invert cake onto Simple Additions® Large Round Platter. If desired, spread Quick Ganache over top of cake. Yield: 12 servings Nutrients per serving: Calories 260, Total Fat 12 g, Sat Fat 1 g, Chol 60 mg, Carbohydrate 36 g, Protein 4 g, Sodium 290 mg, Fiber 0 g. Quick Ganache: In Small Batter Bowl, combine 1 1/2 cups thawed, frozen whipped topping and 1 cup semi-sweet chocolate morsels. Microwave on HIGH 40-60 seconds, stirring after each 20-second interval, until melted and smooth.

Angel Almond Skillet Cake Light as air, this angel food cake is encrusted with almonds and topped with a dazzling fruit sauce. It’s delicious served with ice cream.

Cake: 1 tblsp butter or margarine 1 cup sliced almonds, divided 1 package (16 oz) angel food cake mix 1 ½ cups water Topping: 2 cups sliced strawberries (about 1 quart) 1 lemon ½ cup blueberries 1 jar (11.75 oz) strawberry ice cream topping powdered sugar vanilla ice cream or yogurt (optional) For cake, preheat oven to 350°. Place butter in Prep Bowl; microwave on high 30-40 seconds or until melted. Brush over bottom & sides of 12” Family Skillet using Chef’s Brush. Using Rotary Grater, grate ¼ cup of the almonds into skillet; tilt skillet to coat bottom & sides with almonds. In Classic Batter Bowl, whisk cake mix & water until well blended; pour into skillet. Coarsely chop remaining almonds using Food Chopper; sprinkle over batter. Bake 30 – 35 minutes or until cake is deep golden brown and top springs back when lightly touched with fingertip. Remove from oven; immediately loosen cake from sides of skillet. Using Nylon Turner, gently slide cake out of skillet onto Stackable Cooling Rack. (Do not invert cake out of skillet.) Meanwhile, hull strawberries using Core & More, slice using Egg Slicer Plus. Using Adjustable Microplane Grater, zest lemon to measure 1 tablespoon zest. Juice lemon using Juicer to measure 1 tblsp juice. In Small Batter Bowl, combine strawberries, zest, juice, blueberries & ice cream topping; mix gently. Transfer cake to Simple Additions Large Platter; lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Slice using Serrated Bread Knife & serve using Slice N Serve. Top each serving with ¼ cup strawberry mixture and one scoop of ice cream. Cook’s tip – to prevent cake from sliding on the platter when cutting, brush a small amount of corn syrup onto platter before placing the cake in the center.

APPLE CINNAMON UPSIDEDOWN NUT CAKE

Duncan Hines Yellow Cake mix 1-2 Tbs PC Korintje Cinnamon 1 TBS PC Korintje Cinnamon Plus (for topping) 16 oz sour cream 3 eggs 1/2 cup raisins, opt. 1 to 2 cups (max) of peeled, sliced, chopped apples 1 cup chopped nuts, divided (I use pecans) 1/3 cup sugar Whisk sour cream, eggs & cinnamon until smooth; add apples, (raisins) 1/2 cup chopped nuts and cake mix & Mix thoroughly in 12” Family Skillet melt 1/2 cup butter. In a separate bowl combine 1/2 cup chopped nuts, 1/3 cup sugar & Cinnamon Plus. Mix. Sprinkle most of it on top of melted butter in skillet (save a little to mix it into the cake mixture). Pour cake mix over butter/nut topping. Bake at 350° for at least 35 min or until done. Cool 5 minutes. Turn onto Large Round Platter. If desired, sprinkle with powdered sugar just before serving

APPLE HARVEST CAKE

2 oranges 1 pkg. (18.25 oz.) yellow cake mix 5 small firm red baking apples (1 ¼ lb.) ¾ c. water 2 T. butter or margarine ¼ c. vegetable oil ¼ c. sugar

3 eggs 2 ½ t. Pantry Cinnamon Plus, divided Thawed frozen whipped topping ½ c. pecans Additional pecan halves Preheat oven to 350°. Using Lemon Zester/Scorer, zest 1 orange using short strokes; set aside. Score long strips from remaining orange & form into curls for garnish; set aside. Using Utility Knife, cut 1 slice from center of the scored orange; set aside. Use Lemon Aid to juice oranges to measure ¼ c. juice; set aside. Using Apple Peeler/Corer/Slicer, core & slice apples, leaving peel on. Slice each apple in half vertically; do not separate slices. Melt butter in Family Skillet over med. heat, tilting Skillet to coat bottom. Combine sugar with ½ tsp of the Cinnamon Spice Blend in Flour/Sugar Shaker. Sprinkle over butter in bottom of Skillet. Place reserved orange slice in center of Skillet. Arrange 5 apple halves, skin side down, in a circular pattern around orange slice; arrange remaining halves around first circle of apples. Cook over med. heat 5 min. or until apples are slightly softened. Using Bamboo Spoon gently press down & fan out apple slices to cover bottom of Skillet. Coarsely chop pecans using Food Chopper. Combine pecans, cake mix and remaining Spice Blend in Classic Batter Bowl. Add reserved orange juice and zest, water oil & eggs; beat until smooth using Stainless Steel Whisk. Gently pour batter over apples in Skillet, spreading evenly. Place Skillet in oven; bake, uncovered 30-25 min. or until Cake Tester inserted in center comes out clean. Using Oven Mitts, carefully remove to Nonstick Cooling Rack; loosen edges of cake with Skinny Scraper and carefully invert cake onto heat-proof serving plate. Garnish with whipped topping, orange curls & pecan halves, if desired. Serve using Slice 'N Serve.

Apple Upside Down Cake

4 tablespoons butter 1/2 cup sugar 1/4 cup apple cider 4 Granny Smith apples 1/2 cup walnuts 1/2 cup apple cider 1 box yellow cake mix 1/2 cup walnuts 6 tblsps butter 1 egg Heat oven to 375'. Place butter, sugar and apple cider in the 12" Family Skillet over medium heat. Bring to a slight boil, around 10 minutes Remove the skillet from heat. Use the APCS to peel, core and thinly slice the apples. Arrange the apples in the pan, over the caramel mixture. Place the skillet over medium-high heat. Boil about 10 minutes, until the sugar mixture becomes caramel colored. Remove from heat. Rearrange apples, if necessary to make a pretty design. Coarsely chop the walnuts with the Food Chopper, sprinkle between apple wedges. In 2 quart Batter Bowl, place cake mix and 6 tablespoon of butter. Blend with pastry blender until the mixture resembles coarse crumbs. Use the Cheese Grater to finely grate walnuts into the cake mix. Add the apple cider and egg. Stir until the mixture is just moistened (batter will be thick). Spoon batter over apple mixture. Bake 35-40 minutes Cool 10 minutes (no longer!). Invert onto serving plate.

Chocolate Cherry Skillet Cake

3 egg whites, lightly beaten 1 can (21 oz or 520 mL) cherry pie filling 1/4 cup (50 mL) water 1/2 tsp (2 mL) almond extract 1 pkg. (18.25 oz or 520 g) devil's food cake mix 1 jar (11.7 oz or 250 mL) hot fudge ice cream topping 1/3 cup (75 mL) toasted sliced almonds Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional) Preheat oven to 350°. Lightly spray 12” Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter over skillet, spreading evenly. Bake, uncovered, 25-30 minutes or until wooden pick inserted in center comes out clean. Carefully remove from oven using Oven Mitts; cool 10 minutes. Loosen edges of cake & carefully invert cake onto large, heat-safe serving plate. Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired. Yield: 16 servings Nutrients per serving: Calories 270, Total Fat 7 g, Sat Fat 2 g, Cholesterol 20 mg, Carbohydrate 46 g, Protein 4 g, Sodium 330 mg, Fiber 2 g Cook’s Tips: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350°F (180°C) 10-12 minutes or until golden brown. Remove from oven; cool completely.

Chocolate Praline Cake

1 stick butter ½ cup whipping cream 1/3 cup nuts 1 ½ cup brown sugar ¾ cup coconut (opt) strawberries 1 pkg Devils Food Cake mix(& ingredients to make cake) Cool Whip/thawed Mix cake as directed in 2 Qt Batter Bowl. In 12” Family Skillet, melt butter; stir in brown sugar & whip cream. Sprinkle with nuts (chopped with Food Chopper) & coconut. Pour cake mix over mixture & bake at 350° in covered skillet 35-40 minutes. Cool slightly, then invert onto 15” round stone or Simple Addition Platter. Make Strawberry fan with Egg Slicer Plus. Fill Easy Accent Decorator with Cool Whip and let everyone design their own piece with strawberry and cool whip.

Chocolate Raspberry Truffle Cake

Mix together with whisk in Classic Batter Bowl: 3 eggs 16 oz sour cream Add dry ingredients: 1 box Duncan Hines devils food cake mix 1 small (4 oz) box of raspberry Jello & mix thoroughly with mix ’n scraper Pour into greased skillet. Bake 30 min at 350° or until cake springs back. Cool 5 min & invert onto serving platter. Cool completely Glaze: Put into small batter bowl, ½ cup semi sweet choc chips, ½ small (8 0z) container of cool whip. Melt in micro 30-60 seconds Whisk together until smooth. Pour over cake – smooth. Accent with remaining Cool Whip and garnish with fresh raspberries

DEATH BY CHOCOLATE SKILLET CAKE (Turtle Fudge Skillet Cake – All The Best Cookbook!)

1 pkg (18.25 oz) devil's food cake mix (plus ingredients to make cake) 1 Tbsp butter or margarine 4 square (1 oz each) semi-sweet chocolate for baking or 1 cup semi-sweet chocolate chips 1 jar (12.25 oz) caramel ice cream topping, divided ½ cup chopped pecans Vanilla ice cream or thawed, frozen whipped topping (opt) Preheat over to 350°. Prepare cake mix according to package directions in Classic Batter Bowl; beat until smooth using whisk. Melt butter in Family Skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly. Bake, uncovered, 25-30/35 minutes or until cake tester inserted in center comes out clean. Using Oven Mitts, carefully remove skillet to cooling rack. Loosen edges of cake w/Skinny Scraper & place Simple Addition Platter over pan or Lg Rd Stone to invert cake out of skillet. Chop chocolate using Crinkle Cutter. Combine half of the ice cream topping with chocolate in Small Batter Bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted. Stir until smooth using skinny scraper. Carefully spread caramel-fudge glaze over cake using Large Spreader. Drizzle w/remain- ing caramel topping w/V-Shape cutter. Sprinkle with chopped pecans. 12 servings. 440 calories, 24 g fat, 490 sodium, 2 g fiber (great with vanilla ice cream/ice cream scoop; cool whip/easy accent decorator!)

Chocolate Tiramisu Skillet Cake

Duncan Hines Devils Food Cake Mix 16 oz container sour cream 1-2 Teaspoon Korintje Cinnamon 2- 3 Teaspoons instant coffee (sifted) 3 eggs ¼ cup vegetable oil 1 8oz pkg cream cheese ½ cup powdered sugar ½ cup sour cream ½ teaspoon rum extract (or 1/8-1/4 cup dark rum) 12 oz container Cool Whip ½ cup granulated sugar ¼ cup coffee granules 1/3 cup boiling water (add more rum if desired) ¼ cup choc chips Combine Sour Cream, Eggs, Oil, Cinnamon, Coffee & Cake Mix. Combine thoroughly. Pour into greased skillet & bake at 350° for 30 min or until done. Combine cream cheese, powdered sugar. Whisk until smooth. Add Sour cream and rum extract. Whisk until combined & smooth. Place 1 cup of the Cool Whip in the Easy Accent Decorator. Add the rest of it to the cream cheese mixture. Fold. When cooled, slice cake open to create 2 layers. In a separate bowl combine granulated sugar, coffee granules, boiling water (and rum, if desired). Stir until dissolved. Brush half over bottom cake layer. Spread half of the cream cheese mixture. Grate half of the chocolate chips over the cream cheese using the cheese grater. Top with 2nd cake layer. Brush with remaining coffee mixture & spread with remaining cream cheese mixture. Grate remaining chocolate over top. Pipe whipped topping border around the top. Garnish with pretty garnishes made from chocolate as described below. To make garnish place ½ cup semi sweet morsels in a freezer safe zip lock bag. Microwave on high about a minute, or until melted, stirring every 20 seconds. Cut a small slit in corner of bag. Gently squeeze chocolate into swirls onto Parchment Paper. Let stand until set…

Cranberry Upside-down Skillet Cake

4T butter or margarine 1C packed brown sugar 1/2 C chopped pecans or walnuts, toasted 20 oz. fresh cranberries 1 yellow cake mix, plus ingredients to make cake (you can use White Cranberry Juice instead of water in the mix; I love the butter recipe Golden cake mix by Duncan Hines) 8 oz. frozen whipped topping, thawed 1/2t. brandy extract, optional Heat oven to 350°. Melt butter in 12” family skillet. Sprinkle with brown sugar and bake two minutes. Remove from oven and top with pecans and cranberries. Mix yellow cake mix with ingredients to make cake. Pour over cranberries. Bake 30 minutes, or until cake tester inserted in cake comes out clean. Whisk brandy extract into whipped topping and fill EAD with topping. Use the open star tip. Invert the cake onto the round platter and decorate around the bottom edge of the cake with whipped topping. Cranberry Upside-down Skillet Cake>>>I suggested you decrease the cranberries to 12 oz & pkg & use @ 3/4 cup brown sugar!<<<

Mocha Skillet Cake Yield: 16 servings

1 package (18.25 ounces) devil's food cake mix plus ingredients to make 1 tablespoon instant coffee granules 1/3 cup heavy whipping cream 1 package (12 ounces) white chocolate morsels 2 toffee bars (1.4 ozs each) 1/2 cup coffee liqueur or strong brewed coffee Preheat oven to 350°. For cake, evenly rub bottom & sides of 12” Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, mix together cake mix as directed. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch. Meanwhile, for ganache, combine instant coffee & cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted & smooth, stirring after each 30-second interval; set aside. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top & sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.

Peanut Butter Fudge Skillet Cake

1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake) 1-tablespoon butter or margarine 1-cup creamy peanut butter (divided) regular size Reeses Peanut Butter Cups ½ cup chocolate chips ½ cup Reeses Pieces Vanilla ice cream (optional) Preheat oven to 350°. Prepare cake mix according to pkg directions in Classic Batter bowl; add ½ cup peanut butter; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to Stackable Cooling Rack. Loosen edges of cake & carefully invert cake onto Large Round Platter. Use Crinkle Cutter & cut Peanut Butter Cups in half enough for 1 per slice & insert around edges of cake. Set aside. Melt ½ cup Peanut Butter in Prep Bowl & spread over cake allowing it to drip down the sides. Cool slightly while prepping next step. Melt chocolate in Prep Bowl. Chocolate needs to be very thin. Use V-Shape Cutter to drizzle over cake. Arrange PB Cup halves around outer edge of cake. Chop Reeses Pieces with Food Chopper & sprinkle over cake. Serve warm with vanilla ice cream.

Pineapple Upside Down Cake:

½ cup nuts ½ cup (1 stick) butter 1 cup brown sugar 1 (20 oz) can pineapple slices (SAVE JUICE to add to water in cake mix instructions) maraschino cherries 1 yellow cake mix (plus ingredients on box to make) Cool Whip or Whipped Topping, thawed Melt butter in skillet, stir in brown sugar with Bamboo Spatula or spoon & stir until sugar is caramelized. Chop nuts with Food Chopper & sprinkle over brown sugar. Remove from heat to Nonstick Cooling Rack. Open pineapple with Easy Open Can Opener; using Can Strainer drain pineapple, RESERVING JUICE in Easy Read Measure Cup. Lay pineapple rings in skillet in single layer to cover bottom. Place a cherry in middle of each pineapple ring. Measure water into pineapple juice in Measuring cup to equal amount called for in directions for cake mix. Pour into Batter Bowl; add oil & eggs as directed. Whisk until well blended with Stainless Whisk. Cut cake mix pkg. open with Kitchen Shears. Pour cake mix into bowl mixture; blend with Large Mix N Scraper until well mixed. Pour into skillet very gently. (cherries tend to rise/may have to push them back down). Bake for about 30 minutes or until golden brown. Remove from oven with Oven Mitts to Nonstick Cooling Rack. Lay Simple Addition Platter or something similar over top of skillet and flip cake out onto it immediately. Fill Easy accent Decorator with whipped cream (medium stainless steel scoop works great for this!) Using star tip pipe onto cake. Cut with Slice n Serve. ***Could also use V=Shape Cutter and drizzle Caramel Ice Cream topping over the top, just in case you don’t think It’s sweet & ooey-gooey enough! Bonnie J

Plum Spice Skillet Cake

Plums/4-5 black plums 3 tbsp butter ¼ cup packed brown sugar ½ tsp Cinnamon Plus Spice Blend Cake: 2 cups all-purpose flour 2 ½ tsp Cinnamon Plus Spice Blend 1 tsp baking powder ¾ tsp salt 5 tbsp butter, softened ¾ cup granulated sugar ¼ cup packed brown sugar 2 eggs 1 tsp Double-Strength Vanilla ¾ cup buttermilk Preheat oven to 350°. Remove pits from plums using The Corer & slice each plum into eight wedges using Utility Knife; set aside. Combine butter, brown sugar & spice blend in 10” Skillet (do not use Stainless Steel cookware); cook & stir over medium-high heat using Silicone Sauce Whisk 3-5 minutes or until butter is melted & sugar is dissolved. Remove from heat; cool slightly. Starting at the edges of the skillet, carefully arrange plum wedges over sugar mixture in a tight circular pattern. Combine flour, spice blend, baking powder & salt in Small Batter Bowl; mix well. In Stainless (4 qt) Mixing Bowl, beat butter & sugars on medium-high speed of electric hand mixer until creamy. Add eggs & vanilla; beat on high speed until light & fluffy. On low speed, add flour mixture in 3 additions, alternating with buttermilk in 2 additions; mix until smooth. Carefully pour batter over plums, spreading evenly using Small Spreader. Bake 30-35 minutes or until center of cake springs back when lightly pressed. Using Oven Mitts, carefully remove skillet from oven; let stand 5 minutes. Carefully invert cake onto Cake Pedestal & cool 10 minutes; serve warm.

Rocky Road Fudge Brownies

1 (19.8oz) pkg brownie mix, plus ingredients to make 1 cup pecans 3 mini marshallows ½ tsp vanilla 2 (1oz) squares semi-sweet chocolate 1/3 cup milk ½ cup butter 1 (16oz) pkg pwd sugar Prepare brownie mix as directed on box; stir in pecans. Pour into Family Skillet & bake at 350° for 25 minutes. Remove from oven to Stackable Cooling Rack & sprinkle with marshmallows over hot brownie. Combine chocolate, milk & butter in heavy saucepan. Cooki over low heat until chocolate & butter is melted & smooth, stirring often. Remove from heat & transfer to Batter Bowl. Add powdered sugar & vanilla; beat until smooth. Spread over brownies. Cool & cut into bars with Nylon Knife.

Strawberry & Cream Upside Down Cake

1 strawberry or white cake mix & ingredients to make according to package directions 3 cups sliced strawberries 1 cup sugar 1 cup heavy whipping Cream 2 cups mini marshmallows Preheat oven to 350°. In 2 Qt Batter Bowl, make cake as directed on box. Using Stainless Steel Whisk, mix eggs, oil, water, then add dry cake mix! until no longer lumpy & all ingredients are well blended. Using the 12” Family Skillet on medium heat, combine the sliced berries & the sugar just until sugar is dissolved-don’t cook. Remove from the heat & pour 1 cup of cream over berries, then layer marshmallows on top of berries & cream. Carefully pour cake batter over marshmallows starting at the outside edge of skillet & gradually spiraling in towards the center to keep strawberries & cream on the bottom of skillet. Put lid on skillet & bake for 30 minutes. Remove from oven and let cool in skillet for 15-20 minutes. Turn out onto platter & serve. Berries 'N Cream Wonton Cups 24 square wonton wrappers 1 tablespoon butter or margarine, melted 2 tablespoons granulated sugar 1 (8 ounces) low-fat strawberry yogurt 1 1/2 cups thawed, frozen whipped topping, divided 1 cup raspberries 1/2 cup blueberries 2 teaspoons powdered sugar Preheat oven to 350°. Using Silicone Brush, brush 1 side of each wonton wrapper with melted butter; sprinkle wontons evenly with sugar using Flour/Sugar Shaker. Press each wonton, sugared side up, into cups of Deluxe Mini-Muffin Pan with Tart Shaper; bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to Stackable Cooling Rack with Oven Mitt/Pad & let cool completely. Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent Decorator; fill with remaining whipped topping. Using Small Stainless Steel Scoop, scoop yogurt mixture into each wonton. Top each wonton with 1 raspberry & 2 blueberries. Garnish with whipped topping from Decorator; sprinkle with powdered sugar from Flour/Sugar Shaker. Remove from Muffin Pan to Simple Addition Platter/Tray/Stand, etc. Serve immediately. Yield: 24 wontons PRODUCTS USED: Mini Muffin Pan & Tart Shaper, Silicone Brush, Micro-Cooker, Flour/Sugar Shaker, Cooling Rack, Oven Mitt/Pad, Sm Batter Bowl, Mix N Scraper, Easy Accent Decorator/SS Scoop, Measure All Cup. Simple Additon Platter/Tray or Stand/Pedastal.

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