Breakfast Pizza

Suggested Piece: 10 Qt. Roaster & 6.5 Qt. Culinary Basket

Ingredients
1 tube crescent roll refrigerated dough
2 eggs

Suggested Toppings
Shredded cheese, onions, peppers, mushrooms, diced ham, sausage, bacon, etc.

Directions
Preheat the 10 Qt. Roaster with the 6.5 Qt. Culinary Basket and lid, dry, on medium heat. It's like using the 2nd rack of your oven! To prepare the crust, shape a tube of crescent dough into a circle on a piece of parchment paper about two inches bigger than the bottom of the culinary basket. Roll up the edges to create a lip in the crust. Mix your favorite breakfast toppings together with 2 eggs and pour raw egg mixture over the uncooked crust. Carefully place pizza and parchment into culinary basket and bake for 20 minutes or until eggs are set. Enjoy!

Electric Skillet Cinnamon Buns

Suggested Piece: 12" Electric Oil Core Skillet

Ingredients
Pre-made bread dough or bread dough setting from bread maker
brown sugar
cinnamon
butter or margarine
raisins
icing sugar

Directions
Place parchment paper in bottom of Electric Oil Core Skillet. Roll out dough on counter until flat trying to keep it square shaped. Cover dough with light layer of soft butter/margarine. Sprinkle even, thin layer of brown sugar over dough. Then same with cinnamon. Add raisins as desired. Roll dough in a long roll trying to keep edges even and pinch dough along last edge to hold it together. Cut in half. Cut each half in half. Cut all quarters into 3 slices. Place all 12 slices open side down onto parchment paper making sure all 12 pieces fit. Put skillet on at 300F until Vapo-Valve clicks. Turn down to 200F for additional 10 minutes. Make icing. Pour icing over buns. Enjoy!!!

Recipe found on Cooking 4 Life | Saladmaster

Crepes

Suggested Piece: Flat Bread Pan

Ingredients
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
3 tbsp.
melted butter
Butter, for coating the pan

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat your Flat Bread Pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation: Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Recipe found on Food Network | Alton Brown

Peggy's Potato Salad

Suggested Piece: 3 Qt. Roaster with Culinary Basket

Ingredients
3 medium Yukon Gold potatoes
3 medium red potatoes
1-2 tbsp. vinegar
4 eggs (opt.)
Paprika to garnish (opt.)

Dressing
1 c. mayonnaise
1 bunch green onions, finely chopped
3 stalks celery, #2 cone
1 tbsp. Dijon mustard
Salt & pepper to taste

Directions
Place whole, unpeeled potatoes in culinary basket. Fill 3 qt. roaster with 1 inch of water and set basket inside. Turn heat to medium until Vapo-Valve clicks, then turn heat to low and cook for 20-25 minutes or until tender. Let potatoes cool and cut into bite size pieces and sprinkle with vinegar. Combine all ingredients for dressing in a medium bowl and pour over cooled potatoes.

Optional: place 4 eggs in culinary basket and cook with potatoes. Add chopped eggs to potatoes salad and garnish with paprika.

Chicken Quinoa Bites

Suggested Piece: Cookie Sheet

Ingredients

3 eggs

2 c. cooked quinoa

1 c. shredded chicken

1/2 c. frozen peas

1/2 c. carrot, #1 cone

1/2 c. zucchini, #1 cone

1/2 c. mozzarella cheese, #1 cone

1/2 c. mild cheddar cheese, #1 cone

1 tbsp. fresh cilantro, chopped

1/2 tsp. fresh cracked ground pepper

Directions

Preheat oven to 350F. Cook quinoa according to package directions and let cool. In a large mixing bowl whisk together eggs. Stir in quinoa, chicken, cheese, veggies, herbs and pepper. Mix well. Using a spoon form mixture into balls on a cookie sheet. Bake 20 minutes or until eggs are set. Remove from oven and let cool. 

Cauliflower Tots

Suggested Piece: 3 Qt. Roaster with Culinary Basket, Cookie Sheet

Ingredients
2 c. cooked cauliflower florets, #2 cone
2 large eggs
1/2 c. onion, #1 cone
3 tbsp. minced fresh
parsley
1/2 c. sharp cheddar cheese, #1 cone
1/2 c. seasoned breadcrumbs
Salt & pepper to taste
Cooking spray (opt.)

Directions
Process cauliflower on #2 cone into Culinary Basket. Pour approx. 1 cup of water in bottom of 3 qt. roaster, insert culinary basket, and cover with lid. Turn heat to medium; when Vapo-Valve clicks reduce heat to low and cook for 5-10 minutes or until tender but not mushy. Preheat oven to 400F. Spray cookie sheet with cooking spray (opt.) In a medium bowl, combine all ingredients and season with salt and pepper to taste. Spoon 1 tbsp. of mixture in your hands and roll into small ovals. Place on cookie sheet and bake for 16-18 minutes (turning halfway through cooking) until golden brown.

Peanut Butter & Jelly Breakfast Bars

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. organic/all natural grape jelly
2 c. rolled oats
2 c. graham crackers, #1 cone
3/4 c. peanut butter
1/2 c. honey
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
Olive oil cooking spray

Directions
Preheat oven to 350F. Spray bake & roast pan with olive oil. Using Kitchen Aid mixer combine graham cracker crumbs, oats, peanut butter, honey, vanilla, and salt; mix well. Mixture will be dry. Firmly press a little more than half of the mixture into bottom of pan. Spread the grape jelly over the top fo the bottom layer. Crumble the rest of the mixture evenly over the top of the jelly. Bake until the top is lightly brown; approx. 30 minutes. Let cool completely before cutting into squares.

Sweet Potato Pancakes

Suggested Piece: 11" Square Griddle, 3 Qt. with Culinary Basket

Ingredients
1/2 c. mashed sweet potato
2 eggs
3/4 tsp. ground cinnamon
Pinch of ground ginger
Pinch of allspice
Pinch of salt
Cooking spray (opt.)

Instructions
Process sweet potato on #2 cone and cook in 3 qt. with culinary basket; stir to mash and let cool. Whisk together 1/2 c. of mashed sweet potato and eggs until well-combined. Add seasonings and stir. Preheat 11" square griddle. Drop the sweet potato mixture by spoonfuls on griddle. Flip each cake and cook until lightly golden brown on the outside and cooked through.

Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup.

Click here for tips on cooking oil-free pancakes.

Peanut Butter Banana Rolls

Ingredients
chunky peanut butter
whole wheat flour tortillas (8-inch)
honey
low-fat granola
medium bananas (as straight as possible)

Directions
Spread peanut butter evenly over each tortilla. Drizzle honey on top of peanut butter; sprinkle with granola. Place banana on one end and roll tortilla around banana. Cut in two or more pieces, serve.

Energy Bites

Suggested Piece: Cookie Sheet

Ingredients

1 c. rolled oats, quick or regular

1/2 c. peanut butter

1/2 c. flax seed

1/3 c. honey

Directions

Add all ingredients in a medium bowl and mix well. Place bowl in refrigerator for approx. 15-20 minutes so the ingredients can set. Remove from refrigerator and use a small cookie scoop or your hands to form mixture into bit sized balls. Place balls on cookie sheet and return to the refrigerator for another 15-20 minutes. Store energy bites in airtight container in refrigerator.

Optional: Add 1/2 c. mini baking M&M's or mini chocolate chips to add variety to your bites!

Yogurt Drops

Suggested Piece: Cookie Sheets

Ingredients
1 - 16 oz. tub vanilla greek yogurt
1 container strawberries, #1 cone

Directions
Blend together in mixing bowl. Put mixture into a gallon Ziploc bag and remove as much air as possible before closing. Lay a sheet of parchment or wax paper on cookie sheets. Cut one corner of the Ziploc bag and squeeze out drops onto the cookie sheets. Freeze for two hours or until solid. Peel drops off and store in airtight container in freezer.

Cinnamon Sugar Applesauce Bars

Suggested Piece: Bake & Roast Pan

Ingredients
1/2 c. butter, softened
1/2 c. sugar
2 eggs
3/4 c. applesauce
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. cinnamon
Olive oil cooking spray (opt.)

Topping
1/2 c. sugar
1 tbsp. cinnamon

Directions
Preheat oven to 350F. Cream together butter and sugar until smooth (use a Kitchen Aid mixer with paddle). Add eggs, vanilla, and applesauce to the butter and sugar mixture; mix well. Combine flour, salt, and cinnamon together in a separate bowl and add slowly to the butter & sugar mixture. Spray bake & roast pan with olive oil (optional) and pour in mixture. Cover evenly with topping. Bake for 15 minutes. Let cool before cutting and serving.

Gluten Free Chocolate Zucchini Bars

Suggested Piece: 1 Qt. Sauce Pan, Bake & Roast Pan

Ingredients

1/2 c. organic coconut oil

1/2 c. chocolate chips

2 tbsp. organic cocoa powder

1/2 c. coconut sugar

1 c. tapioca flour

1/2 tsp. baking soda

2 eggs

1 tsp. vanilla

1/2 c. organic zucchini, #1 cone
Olive oil cooking spray (opt.)

Directions

Preheat oven to 350F. In 1 qt. sauce pan melt the chocolate chips and coconut oil on low heat, stirring occasionally. In a medium mixing bowl combine the cocoa powder, coconut sugar, tapioca flour, and baking soda. Add eggs, vanilla, melted chocolate, and zucchini. Stir to combine. Spray bake & roast pan with olive oil (optional) and pour in mixture. Bake for 20 minutes or until bake through.