delicious and easy recipes for your pampered...

DELICIOUS and EASY Recipes for Your Pampered Chef

Round Covered Baker

Cindy Slykhuis, Independent Sales Director 402-708-1561

[email protected] www.pamperedchef.biz/cindy1

www.facebook.com/PCwithCindy

Congratulations on your purchase of the Round Covered Baker!

You are going to love all the wonderful, easy recipes you can make in your baker. It is so versatile that it can be used in the oven or in the microwave. Use it to make a meat, main dish, casserole, vegetable, or even dessert!

Remember: Hand-wash only (hot water & use pan scraper—baking soda paste if needed—no soap!) and Oven-safe to 450 degrees.

Round Covered Baker Recipes 2

Here are some recipes to help you get started and to make the most of your new Round Covered Baker. And don't forget, I am here for you!

For more recipe ideas, you can search my website under the recipe section and

type in “Round Covered Baker” and then click on the recipes that it finds. You can also search for Deep Covered Baker and then just ½ the recipe. You may need to

play with the cook times.


Mac-N-Cheese 2 ½ cups Barilla Pipette Pasta (about ½ 1lb box) 2 tbsp butter (melted) 2 tbsp flour 1 cup milk ¾ cup each broth and water 1 clove garlic (crushed) ¼ tsp each salt & pepper 1 pkg Wisconsin sharp white cheddar (2 cups) 2 slices white American cheese (broken into 1” pieces) 1. Add pasta & ¾ cup chicken broth and ¾ cup water to Round Covered Baker. Microwave covered for 6 minutes. 2. Wisk flour into melted butter in Large Batter Bowl until well combined. Slowly whisk in milk until well combined. Add in pressed garlic. 3. Take pasta out of microwave & stir. Meanwhile, microwave butter/flour/milk mixture for about 2-3 minutes or until thickened (stir after 1 min). Add salt & pepper. 4. Place pasta back into microwave, covered, for 4-5 minutes. 5. Whisk 1 ½ cups sharp cheddar & American cheese slices into milk mixture until smooth. Add cheese sauce to Baker and mix well. Microwave for 2-3 minutes or until heated through. 6. Add remaining sharp cheddar to the top of the pasta and let stand, covered for about 3 minutes.


Three-Cheese Mac & Cheese • 8 oz uncooked orecchiette pasta • 1/4 cup butter (1/2 stick), melted • 1/4 cup all-purpose flour • 2 garlic cloves, pressed • 2 1/2 cups 2% milk • 1 tsp dry mustard • 1/2 tsp salt • 1/8 tsp coarsely ground black pepper • 4 oz sharp white cheddar cheese, shredded • 4 oz Gruyère cheese, shredded • 2 oz fontina cheese, shredded • 1 tbsp chopped fresh chives • 1 cup cheese and garlic croutons 1. Preheat oven to 350°F (180°C). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed with Garlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat. 2. Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta to Round Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving. Yield: 4 servings Nutrients per serving: Calories 790, Total Fat 41 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 70 g, Protein 36 g, Sodium 1020 mg, Fiber 2g Cook's Tips: The cheeses in this recipe give it a special spin. Fontina is a semi-firm, creamy Italian cheese with a mild, nutty flavor. Gruyère is a Swiss cheese with a rich, sweet, nutty flavor. White cheddar, the most familiar of the three, has a sharp flavor that provides contrast to the other two varieties. *Other types of pasta, such as elbow, can be substituted for the orecchiette pasta, if desired. *Dry mustard is the ground seed of the mustard plant. It can be found in the spice aisle of most grocery stores. *Serve this dish with steamed vegetables or a colorful salad.


Microwave Meat Loaf • 1 lb ground beef • ¼ cup green pepper, chopped • 1 egg • ½ cup ketchup • 1 cup bread crumbs • ¼ cup Muenster cheese, cubed (optional) • ½ chopped onion Mix all ingredients. Place into Round Covered Baker and form to it's shape. Bake in microwave uncovered on full power for 7-8 minutes or until done. Drain grease periodically. Meat will brown on top. Cover with plastic wrap and let stand for several minutes before cutting. Cook’s Tips: You can also substitute the beef for ground chicken or turkey Loaded Baked Potato Soup • 2 medium baking potatoes (about 1 ½ lbs) • 1 ¾ cups milk, divided • 2 oz cream cheese, softened • 1 tbsp butter • 1-2 green onions with tops • 2 oz sharp cheddar cheese, grated • ¾ tsp salt • ¼ tsp coarsely ground black pepper 1. Slice potatoes in half lengthwise with Santoku Knife; place in Round Covered Baker. Pour ¼ cup of the milk over potatoes. Microwave, covered, on HIGH 5 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 4-5 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 1 ½ cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 1 ½ -2 ½ 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. Yield: 3 servings (4 cups)


Twice-Baked Potato Bites The Pampered Chef ® Twice-Baked Po-

tato Bites

2 slices uncooked bacon

6 “B” size red potatoes (about 2 1/4

in./5.5 cm in diameter), unpeeled

1/2 tbsp (30 mL) Three Onion Rub, di-

vided

1.5-2 oz (125 g) part-skim mozzarella

cheese

1 oz (60 g) fresh Parmesan cheese

1 tbsp (45 mL) mayonnaise

1 tbsp (45 mL) sour cream

1/2 green onions

1.Stack the bacon slices and cut them into 1/4-in. (6-mm) pieces. Cook in (8-

in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on

paper towels.

2.Cut potatoes in half crosswise. Carefully scoop out a 1/2-in. (1-cm) deep well

from the center of each potato half using the scoop end of Core & More.

3.Arrange potato halves, well side up, in Small Ridged Baker; spray with canola

oil using Kitchen Spritzer. Sprinkle with 1/2 tbsp (7 mL) of the rub.

4.Cover potatoes with Parchment Paper. Microwave potatoes on HIGH 7 minutes

or until tender; remove baker from microwave.

5.Meanwhile, grate mozzarella with Microplane® Adjustable Coarse Grater.

Grate Parmesan with Microplane® Adjustable Fine Grater.

6.Combine cheeses, remaining 1 1/2 tbsp (22 mL) rub, mayonnaise and sour

cream in Small Batter Bowl.

7.Using Small Scoop, scoop cheese mixture evenly into potato halves. Micro-

wave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.

8.Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle

potatoes with bacon & green onions.


Chicken Pot Pie

1 chicken breast

1 can cream of chicken

soup

½ can cream of onion soup

Combine together and mi-

crowave for 7 minutes.

Remove chicken breast

and chop up & return to

baker (or use Salad Chop-

pers in the baker to chop it

up). Add some pepper and

cook another 5 minutes.

Preheat oven to 400. Add frozen veggies (about 1 ½ cups) and stir. Roll out re-

frigerated biscuits and place on top. Bake in oven about 11 minutes, let sit for a

few minutes before eating. Very quick & easy recipe.

*You can use any seasoning you want. Season the chicken before cooking. Be-

fore putting on the biscuits, see how thin the mixture is. If you want it thinner, you

can add some milk or water to it.

Ranch Pork Chops & Potatoes Took about 1/2 boneless pork chops, 4 small red potatoes diced, coated in about a table spoon of olive oil and one packet of Lipton ranch soup mix and a pinch of salt. Microwave covered for 10mins flipping the chops half way thru. Very good! Pork chops nice and juicy and potatoes very tender with a ranchy taste.


Pasta Bake (cut in ½ for the Round Covered Baker) 1 lb penne pasta 2 cloves garlic 1 jar of pasta sauce 1 cup shredded mozzarella 1/2 cup Parmesan 1 tsp Italian seasoning ½ cup chopped pepperoni Vegetable oil Toss the pasta with the vegetable oil, lightly coating and turning the pasta. Add garlic. Add water until the pasta is just peeking through (almost covered). Cover with lid and Microwave for 15 minutes. Open lid and stir pasta. The pasta should be al-dente and the water should be gone. If not, then return to the microwave for an additional 2-3 minutes. Add remaining ingredients, reserving ¼ cup mozzarella. Mix well into pasta. Top with remaining mozzarella. Cover with lid and microwave for 8-10 minutes until mozzarella is melted. Buffalo Dip Ingredients: 8 oz cream cheese (softened) ½ cup shredded mozzarella cheese (or sharp cheddar or Monterey Jack) ½ cup Ranch salad dressing 2 cans (12.5oz) Premium Chunk Chicken Breast in water, drained (or use fresh chicken…cook in baker first, chop up and then continue w/ recipe) ½ cup Red Hot Sauce (I use Frank’s) Directions: Stir the cream cheese with a fork or whisk until smooth. Stir in the dressing, pepper sauce and cheese. Stir in the chicken. (I shredded the chicken) Microwave for 10 minutes with lid on or until chicken mixture is hot and bubbling. Stir before serving. Serve with vegetables, crackers or chips. Tempting Tuna Casserole


Ingredients 4 oz (125 g) uncooked elbow macaroni noodles 1 cup (250 mL) chicken broth 1/2 can (10.7 oz or 284 mL) condensed cream of celery soup (about 1/2 cup/125 mL) 1/4 cup (50 mL) sour cream 2 tbsp (30 mL) milk 1 can (5 oz or 170 g) water-packed tuna, drained and flaked 1/2 cup (125 mL) shredded cheddar cheese, divided 1/4 cup (50 mL) thinly sliced celery (about 1 stalk) 1 1/2 tbsp (22 mL) finely chopped onion 1 tbsp (15 mL) finely chopped fresh parsley 1/4 tsp (1 mL) coarsely ground black pepper 3/4 cup (175 mL) frozen peas, thawed 2 vine-ripened tomatoes, seeded and diced Directions 1 - Combine noodles and broth in Round Covered Baker. Microwave, covered, on HIGH 7-9 minutes or until noodles are tender, stirring once. Meanwhile, combine soup, sour cream, milk, tuna, 1/4 cup (50 mL) of the cheddar cheese, celery, onion, parsley and black pepper in large mixing bowl; mix well. 2 - Add soup mixture, peas and tomatoes to baker; mix well. Microwave, covered, on HIGH 4-6 minutes or until heated through, stirring once. Top with remaining cheese; cover and let stand 3-5 minutes or until cheese is melted. Yield: 4 servings Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 30 g, Fiber 4 g, Protein 19 g

Zucchini Deep Dish Pie (Casserole)


By Donna Blankenship-This is a Pampered Chef recipe with my alterations I make this

without the crust. I bake it in the round covered baker.

Ingredients: Crust

1 package (8 ounces) refrigerated crescent rolls & 2 teaspoons Dijon mustard

Filling

4 cups thinly sliced zucchini (3-4 small) I cut mine in bite size chunks** 1 cup

coarsely chopped onion** 2 tablespoons butter -I only use ghee which is clarified

butter which I make 1 garlic clove, pressed – I used minced garlic 1/2 teaspoon

Italian seasoning –I used a combination of basil, coriander, cumin, rosemary,

oregano, etc 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper – I use

kelp seasonings 2 tablespoons snipped fresh parsley 2 eggs 2 cups (8 ounces)

shredded mozzarella cheese – I use Farmers cheese

Directions: Preheat oven to 375°F.

For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep

Dish Baker with points toward the center. Using lightly floured Baker's Roller™,

roll dough over bottom to seal seams. Press dough halfway up sides to form a

crust. Spread mustard over bottom of crust. (This step I skipped.)

For filling, slice or cut up zucchini. Coarsely chop onion. Melt butter in skillet

over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning,

salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove

from heat; stir in parsley. Whisk eggs. Stir in cheese. Add vegetable mixture; mix

well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or

until center is set and crust is golden brown. Cut into wedges to serve.

*Cooks notes- I added some red, green or yellow thin chopped up bell pepper –

alternative to bell pepper is some drained pimento, for color. You can use yellow

squash as the veggie or a combination of the two together. I have been throwing

in a handful of baby spinach leaves to get greens in my diet. There are many

things you could add to this dish like mushrooms, green onions, etc.

** I used the MFP to chop the zucchini and onions.


Lady's Barbecue Chicken Bowl Ingredients: ½ of a medium green bell pepper ¼ of a large red onion 1 can sweet kernel corn, drained and rinsed 3 medium red potatoes 3 boneless skinless chicken thighs barbecue sauce salt and pepper to taste Cook chicken. I chose to season the thighs with a dry barbecue rub and cooked in a skillet. You can also cook the chicken according to the RCB reference chart. Finely chop pepper and onion and spread over bottom of RCB. Microwave cov-ered, 2 minutes. Slice potatoes into small pieces (I cut each potato into 16 piec-es, skin on). Add to baker and cook for 4 more minutes, covered. (I used 900 watt microwave). You can add salt and pepper if you'd like, but not necessary. While cooking, cut cooked chicken into bite-sized chunks. Mix in corn. Top vegetables with layer of chicken. Smother the chicken with your favorite barbecue sauce (I used between ½ cup to 1 cup). Microwave for 3-4 more minutes, covered. Let cool slightly and serve. Hope you like it!


BBQ Beef Sandwiches • ½ lb Thin Ribeye Steaks • ½ Tbsp Garlic Infused Canola Oil • ¼ cups Mozzarella Cheese (block/shredded) • 1 Baked French Loaf/ Italian Bread • 1 Tbsp Sun Dried Tomato & Herb Seasoning • 1 Tbsp Crushed Garlic & Peppercorn Rub • 1 Tbsp Smoky BBQ Rub • 1 Cup of Smoky BBQ SAUCE 1. In Round Covered Baker, place Ribeye steak. Brush steaks with ¼ Tbsp of Garlic Oil. Sprinkle Crushed Peppercorn & Garlic Rub & Smoky BBQ Rub on steaks. Place in microwave covered for 6 minutes. 2. Brush bread with remaining oil and sprinkle with Sun Dried Tomato & Herb seasoning. Place on Large Round Stone and place in oven on 375 degrees for 5-6 minutes to toast bread. With Rotary Grater grate mozzarella Cheese. 3. Remove steaks from baker. Slice steaks with Utility Knife and place back in baker. Mix in Smoky BBQ sauce. Slice open bread and place steak on sandwich. Top with grated mozzarella cheese. Cook’s Tip: You can also substitute the beef for ground chicken or turkey

Hashbrown Breakfast Casserole

Ingredients

1/2 pkg. of frozen hashbrowns 1/2 lb breakfast sausage (or bacon or ham) 1 ½ cup Colby jack cheese (or your favorite) 6 eggs (or equivalent egg substitute) ½ -1 cup of veggies (use your favorites – suggestions include tomatoes, bell peppers, mushrooms, broccoli, etc.) Salt and pepper to taste Optional: salsa and sour cream

Directions

1 – Remove hashbrowns from freezer and allow to thaw while other ingredients are prepped. This will help avoid thermal shock to your Round Covered Baker. 2 – Cook and crumble the sausage (or other breakfast meat). Microwave directions: Place meat in the Small Ridged Baker. Cover with a paper towel or parchment paper and microwave approximately 5 min. Time will vary depended


on meat chosen and what form it is in. Remove from the baker and use the Mix N’ Chop or Food Chopper to crumble. Stovetop directions: Place meat in the 8” Executive Sauté Pan and warm until heated through. Use the Mix N’ Chop during cooking to break up breakfast sausage or the Food Chopper after heating for other meats. 3 – Prepare vegetables. Dice tomatoes using the Color Coated Tomato Knife. Cut open bell peppers, remove the seeds using the Core N’ More, and dice using the Food Chopper. Slice mushrooms with the Egg Slicer Plus. Snip broccoli with the Professional Kitchen Shears. 4 – Prepare eggs. Add eggs to the Classic Batter Bowl. Wisk smooth using the Stainless Wisk. Add salt and pepper using the Bamboo Grinder Set according to preferences. 5 – Prepare the casserole. Add the hashbrowns to the bottom of the Round Covered Baker. Grate half of the cheese over the hashbrowns using the Coarse Adjustable Microplane Grater. Layer vegetables. Pour the egg mixture over the top. Cover and microwave on high for 5 minutes. Carefully remove baker from microwave using Silicone Oven Mitts; stir. Return the baker to the microwave for an additional 5 minutes. Grate the remaining portion of cheese over the top of the casserole and microwave approximately 1 minute until melted. Portion and serve. Chicken Cordon Bleu 2 chicken breasts, seasoned w/ salt, pepper, Italian seasoning. Microwave for 4 minutes, lid on . Topped with sliced ham (just ham out of the lunchmeat section) & Shredded Mozzarella (or Swiss) and cook 2 more minutes. Served with side of steamed broccoli... sooooooooo good!


Another variation: I made this for dinner tonight with a few small changes and tweaks. I slice my potatoes on my simple slicer #2, added sliced onions and mushrooms and some roasted garlic. I used Healthy Request cream of mushroom. Put a layer of potatoes on the bottom, then onions then mushrooms, salt and pepper. Then pork loin chops, followed by more sliced potatoes and the soup. Lid on, microwaved for 15 mins. Delish!! The best part is it didn't heat up the kitchen.


Microwave Enchilada Casserole Brown 1lb ground beef in skillet with chopped onion, clove of garlic. Drain. Mix in half envelope taco seasoning mix, 4oz can green chilies and 1 jar taco sauce. In RCB spread around 1 tbsp salsa. Lay one flour tor-tilla on top. Add 1 tbsp salsa. Add a large spoonful of meat mixture spread evenly. Add shredded fiesta mix cheese in thin layer. Repeat until RCB is full ending with salsa and cheese. Cover and microwave 10 minutes. May serve with chopped lettuce, tomato, and sour cream. I forgot to do this and it was awesome without it! Green Chili Chicken Casserole This is a recipe that a friend and I just kind of threw together. The ingredient list is approximate for this size dish...we first made it in an 8x8 pan. 2 grilled chipotle seasoned chicken breasts - shredded 16 oz. sour cream 2 Tbsp. cumin 2 cups Monterrey jack cheese - shredded 16 oz. salsa verde tortillas (I use corn in this recipe but flour would probably also be fine as would crushed tortilla chips) Directions: *Coat the bottom of the dish with a thin layer of salsa verde. *Top with a tortilla. *Combine shredded chicken, cumin, and most of the sour cream and shredded cheese (some of each reserved for topping). *Spoon some of the chicken mixture into a corn tortilla and spread out. *Repeat this layering process until the pan in full *After adding the last tortilla, spoon a bit of sour cream over the top and smear with a spoon to cover the surface. *Pour some salsa verde over the top. *Bake at about 400 for about 20 minutes to heat through...the middle should bubble and the edges might crisp up when they are about done. (Alternatively,


microwave about 5 minutes and check for doneness, add a few minutes as needed) *Sprinkle cheese over the top to finish (If using the oven, I do this last step about half way through to prevent burning. Easy Tortellini Toss—cut recipe in ½ for using Round Covered Baker Ingredients: 3 tbsp butter, melted 3 tbsp all-purpose flour 1 garlic clove, pressed 1 cup 2% milk 2 1/2 oz Parmesan cheese, grated (about 2/3 cup) 1 (8 oz) slice deli ham (1/2 in. thick) 1/2 tsp coarsely ground black pepper 1 bag (16 oz) frozen cheese-filled tortellini 1 can (14.5 oz) chicken broth 6 cups loosely packed fresh baby spinach leaves Directions: 1. Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add pressed garlic and milk to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add cheese; whisk until smooth. Dice ham using Chef's Knife. Add ham and black pepper to batter bowl. Mix well using Small Mix ‘N Scraper®; set aside. 2. Combine tortellini and broth in Deep Covered Baker. Microwave, covered, on HIGH 12-15 minutes or until tortellini are tender, stirring every 4-5 minutes. Add cheese sauce to baker; mix well. Microwave, covered, on HIGH 2-3 minutes or until heated through. Stir in spinach; cover and let stand 2-3 minutes or until spinach is wilted. Yield: 6 servings Nutrients per serving: (about 1 cup): Calories 330, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 33 g, Protein 21 g, Sodium 1280 mg, Fiber 4 g Cook’s Tips: If desired, 1 1/2 cups frozen vegetables such as peas can be substi-


tuted for the spinach. Add to baker with cheese sauce; proceed as recipe directs. To cook on the stovetop, melt butter over medium heat in (2-qt.) Saucepan. Stir in flour. Add milk and garlic. Bring to a simmer; simmer 1-2 minutes or until thick-ened. Add cheese, ham and black pepper. Combine broth and tortellini in (12-in. Skillet). Cover; bring to a simmer over high heat and simmer 3 minutes. Add ham mixture; mix well. Stir in spinach; cover and let stand 2-3 minutes or until spinach is wilted. © 2014 The Pampered Chef used under license. Loaded Baked Potato I cut up 3 Idaho potatoes and microwaves them in milk, im not sure how much, but enough to steam them, cooked it for 7 min .. But my microwave is weird, so just cook until tender, while hot i added cheddar cheese, sour cream and chives and mashed them. Then added the cooked bacon it is really good!!!

Greek Omelet I mixed 3 eggs together in a bowl and then poured them in my RCB

Added about a half cup of fresh baby spinach (ripped into bite size pieces)

Added about a half cup of reduced fat feta cheese crumbles

Mixed 3 more eggs together in a bowl & then poured on top off the mixture in

RCB

Added a smidge more of spinach and feta cheese to the top

Cooked in microwave with lid on for 6 minutes. Next time I intend to add olives!

Yumm-o!


Beef Enchilada Casserole I browned about a pound of ground beef (I prefer lean) then once the meat was browned I strained out the grease. I placed 1 tortilla on the bottom of my round covered baker then put a layer of meat then a layer of enchilada sauce then a layer of Craft Mexican Four cheese then a tortilla and repeat until full. Then placed in microwave with top on for 7 minutes. Mexican Chicken Lasagna for Two • ¼ cup lightly packed fresh cilantro leaves • 6 oz cream cheese • 1 cup (4 oz) shredded Monterey Jack cheese, divided • 1 small onion (about 1/3 cup chopped) • 1 ½ cups (14 oz) enchilada sauce • 6 (6-in.) corn tortillas • 1 ½ cups diced or shredded cooked chicken 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 ¾ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 1/3 cup of the enchilada sauce over the bottom of Round Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. 2. To assemble lasagna, using Sauté Tongs, dip two tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with ½ cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ¼ cup Monterey Jack cheese. 3. Microwave, covered, on HIGH 6-12 minutes or until center is hot. Let stand 5 minutes. Sprinkle with additional chopped cilantro. Cook’s Tips: 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 11-13 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick.


Aunt Kate's Soda Bread Recipe

by Marcia MacNiven

3 cups flour

1/2 cup sugar

1 tbsp. baking powder

1 tsp salt

1/2 tsp baking soda

mix those together

add 4 tbsp melted butter

1 1/2 cups buttermilk (slowly added 1/2 cup at a time, mixing between cups)

mix together til just moistened, its not like brownie mix, don't over mix it.

Stir in 1 cup raisins (I often do a mixture of golden & regular but doesn't really

matter)

Place dough in greased (buttered) round baker.

Make an X across top, I try to cut it in a few inches so it shows up when all

baked.

Bake at 350 for 50-65 min. I usually start checking it at the 50min mark to see if

its all cooked thru but have sometimes gone up to the full 65 min.

Remove and cool, served best with a cup of tea.


Jalapeno/Cheddar Cheese Bread This recipe makes a lot of bread. I baked one loaf in the RCB and one in the DCB. If you don't

want so much bread, you can bake what you want and put the rest of the dough in the fridge. It

will keep for about a week.

3 cups Warm Water (110-115 degrees)

1-½ Tablespoon Yeast

1-½ Tablespoon Sugar

1-½ Tablespoon Salt

6-½ cups All Purpose Flour

1 cup pickled Jalapeno Slices (the kind you would use for nachos)

1-½ cup Cubed Cheddar Cheese (NOT shredded)

Dissolve yeast in warm water with half the sugar called for in recipe. In the mean-

time, mix the rest of the ingredients in a large mixing bowl. When yeast ready,

pour into dry ingredients and mix well, but do not knead. This is a very wet and

sticky dough, a little hard to work with but worth it! Spray a piece of plastic with

non stick spray and cover dough. Let stand for an hour -this dough will rise a lot,

so make sure you use a large bowl. Dump dough on your pastry mat or silicone

mat (or oiled counter top) lightly grease your baker and fill about half-way with

dough. Cover again with plastic and leave alone for another hour. Put the rest of

your dough in the refrigerator (unless you plan on baking all of it) Preheat your

oven to 450 degrees. Remove plastic and cover with your baker's lid. Bake cov-

ered for 30 min (RCB) or 35 min (DCB) Remove lid the last 5 min of baking.

Cool for about 20-30 min before slicing.


Jalapeno Popper Dip Dip was one package of softened cream cheese, 1/2 C mayo, 1 C shredded cheddar, 1/2 C parmesan, 4-8 ozs jalapenos (pickled, or fresh or some combo - fresh is best!) Mix it all up and put into RCB and flatten a little. Top with 1/4 C bread crumbs and 1/4 C parmesan. Put on cover and put into microwave for 5 minutes. Remove from microwave and stir it up. Yum!! We love it with Triscuits or Stacy's pita chips. It's a little hot for a party, but for the family or someone you know who likes poppers, it rocks!! Add more jalapenos per your taste!

Sun-Dried Tomato Chicken Pasta By Andrea Clements

Cook the chicken. I did this by placing 1 large chicken breast in the RCB and

cooking for approximately 5 minutes. When cooked through (check internal tem-

perature), chop with the salad choppers.

Cook the pasta. I did this by place 2 cups of water (can substitute chicken broth

or part white wine) in the RCB with 1/2lb of medium shells. Microwave for 4

minutes. Pour off any remaining liquid - this will be minimal. (Microwaves vary

significantly so you will need to check to see that the pasta is done to your liking.

Also, if liquid begins to overflow, stop the microwave and finish by short incre-

ments. Alternatively, pasta can be cooked on the stovetop or in the rice cooker

plus)

Add the cooked chicken, cooked pasta, 1/2 cup of chopped sun-dried tomatoes,

1 jars of Alfredo sauce (seasoned as you wish - I usually add Italian seasoning or

Parmesan oregano seasoning), 4 oz of grated provolone cheese, and 1/2 cup of

grated Parmesan cheese - mix. Cover and return to microwave for about 5 min

(until heated through). SO easy!


Powdered Sugar Pound Cake • ¾ cup butter, softened

• 1 ¼ cups (300 mL) powdered sugar

• 2 eggs

• ¼ cup (50 mL) sour cream

• ¾ teaspoon (4 mL) vanilla

• 1cup (250 mL) all-purpose flour

• ¼ teaspoon (1 mL) baking soda

• 1/8 teaspoon (0.5 mL) salt

1. Preheat oven to 350°F (180°C).

2. Combine butter and powdered sugar. Beat on high speed of electric mixer

until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a

time, mixing well after each addition. Fold in sour cream and vanilla. In small

bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mix-

ture just until incorporated.

3. Pour batter into Round Covered Baker. Bake 18-22 minutes or until light

golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cake

onto cooling rack; cool completely.

Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholester-

ol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

Easy Glazed Microwave Cake • 9 oz cake mix

• 1 egg

• water

• oil

• ½ can of frosting

1. Pour frosting into Round Covered Baker.

2. Mix all other ingredients in Classic Batter Bowl.

3. Pour batter into Round Covered Baker. Bake 9-10 minutes uncovered in

microwave. remove cake from microwave; let stand 5 minutes. Carefully invert

cake onto serving plate; cool completely.


Cook’s Tips:If you have not used the Round Covered Baker enough to have it

seasoned, it may be necessary to apply a coating of oil to the inside before plac-

ing ingredients inside.

Quick Strawberry Shortcake: 9oz package Yellow Cake Mix. Follow mixing directions, using whisk, not an electric mixer. Microwave for 4 minutes. If it's a standard package, then just use 1/2 of the mix and adjust other ingredients accordingly.

Powdered Sugar Pound Cake • ¾ cup butter, softened • 1 ¼ cups (300 mL) powdered sugar • 2 eggs • ¼ cup (50 mL) sour cream • ¾ teaspoon (4 mL) vanilla • 1cup (250 mL) all-purpose flour • ¼ teaspoon (1 mL) baking soda • 1/8 teaspoon (0.5 mL) salt 1. Preheat oven to 350°F (180°C). 2. Combine butter and powdered sugar. Beat on high speed of electric mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla. In small


bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mixture just until incorporated. 3. Pour batter into Round Covered Baker. Bake 18-22 minutes or until light golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cake onto cooling rack; cool completely. Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

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