Autumn Pear Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
4 slices bacon, cooked and chopped
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO

Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)

Sausage Cornbread Stuffing

Suggested Piece: 3 Qt. Saucepan with Perforated/Culinary Basket

Ingredients
1 pkg. Premium Pork Regular Sausage
2 c. chopped celery
1 c. finely chopped onion
4 c. coarsely crumbled cornbread
¼ c. chopped fresh parsley
1 tsp. poultry seasoning
1 c. chicken broth
1 egg, lightly beaten
½ c. chopped pecans (opt.)

Directions
De-grease the sausage by cooking it in the 3 Qt. Perforated Basket /or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! Remove basket and pour out greasy water. Saute celery and onion in bottom of 3 Qt. Saucepan over medium heat for 8-10 minutes or until softened and onions are translucent. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired. Cover a cook over medium-low heat for approx. 15 minutes or until thoroughly heated.

Optional: Just before serving, uncover and place in oven under the broiler to toast the top.

Berry Cobbler

Suggested Piece: Small Skillet

Ingredients
2 small bags frozen fruit
(e.g. blueberries, raspberries, strawberries, etc.)
- or -
2-3 c. fresh berries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 box yellow cake mix
1/2 c. melted butter

Directions
Preheat oven to 350°F. Cover and cook berries over medium heat in bottom of small skillet until VapoValve begins to click. Pour off 1/2 c. fruit liquid in a cup; set aside. Add sugar to fruit, mix, and cook using the medium - click - low method for 5 additional minutes. Meanwhile stir cornstarch into reserved juice until well mixed. Add to fruit mixture and stir until thickened. Remove from heat and sprinkle dry cake mix on top and drizzle with melted butter. Remove lid and handles. Bake in oven at 350°F until cake is browned and butter is absorbed. Serve warm with a scoop of vanilla ice cream!

Winter Fruit Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl


Ingredients

Salad:
2 red apples (#3 cone)
2 pears (#3 cone)
4 clementine oranges, peeled and separated into segments
3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters
1/2 cup dried cranberries
1 cup pomegranate seeds
Dressing:
2 tablespoons maple syrup
1 tablespoon fresh lime juice

Directions
Combine all salad ingredients (except the dressing ingredients) in a large bowl.
In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).
Pour the dressing over the salad and gently toss to coat.
Serve immediately.

Shaved Brussels Sprouts Salad

Suggested Piece: 10" Gourmet Chef Skillet & 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. olive oil
1 tsp. ground cinnamon
1 clove garlic (#1 cone)
3 c. shaved Brussels sprouts
1 tbsp. fresh lemon juice
2 tbsp. crumbled feta
2 tbsp. golden raisins
4 sprigs fresh mint, leaves stripped & chopped
3 tbsp. almonds, chopped

Directions
In 10" Gourmet Chef Skillet, heat the oil and cinnamon over low until the cinnamon flavor is infused into the oil (about 5 min.). Add the garlic; remove from heat. In a 3.5 Qt. Insulated Bowl, toss the sprouts with the cinnamon oil and lemon juice. Season and add the feta and raisins; top with the mint and nuts.

Brown Buttered Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket

Ingredients

3-4 Yukon Gold potatoes (#3 cone)
2-3 cloves garlic, whole
1/4 c. butter
1/4 c. heavy cream

1-2 tbsp. parsley, finely chopped
Salt & pepper to taste

Directions

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process 3 large potatoes on #3 cone into Culinary Basket. Place whole pealed garlic cloves on top of potatoes. Set Perforated Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan and add butter to bottom of pan. Brown butter over medium heat until milks solids separate and butter turns a golden brown. Immediately remove from heat and transfer potatoes from Perforated Basket to 3 Qt. Sauce Pan. Add heavy cream, finely chopped parsley, and salt & pepper to taste. Stir to combine and mash.

Ultimate Green Bean Casserole

Suggested Piece: 11" Large Skillet

Ingredients
For the topping:
4 slices hearty bread, torn into small pieces
2 tbsp. butter, softened
¼ tsp. salt
⅛ tsp. pepper
6 oz. (about 3 cups) canned fried onions
For the beans and sauce:
2 lbs. fresh green beans, trimmed and halved crosswise
Salt & pepper to taste
3 tbsp. unsalted butter
1 lb. white mushrooms, sliced thin
3 garlic cloves, minced
3 tbsp.  flour
1½ c. chicken broth
1½ c. heavy cream

Directions

For the topping:

Combine the bread pieces, softened butter, salt and pepper in a blender or food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:

Place frozen green beans in 11" Large Skillet and cook using the medium - click - low method for 5 mins. Remove from heat and place blanched green beans in paper towel lined colander. 

Melt 3 tablespoons butter in 11" Large Skillet over medium heat. Add mushrooms, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.

Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.

Stir in green beans. Sprinkle with topping, cover and cook over medium heat about 15 mins. Remove cover and place under broiler until topping is golden brown.

Tip: For a new spin on an old favorite substitute green beans for halved Brussels sprouts! Also, if you want to make this ahead mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.

Fall Harvest Cube Stuffing

Suggested Piece: 3 Qt. Ultimate Culinaire

Ingredients
1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing
1/2 c. sweet potato (#3 cone)
1/2 c. shallots (#2 cone)
1/2 c. celery (#2 cone)
12 oz. Cremini mushrooms (#3 cone)
4 tbsp. olive oil
2 tbsp. butter
4 c. spinach, washed, stemmed, torn
1 tbsp. sage, fresh chopped
2 tbsp. parsley, fresh, chopped
2 tsp. thyme, fresh
2 c. vegetable broth
Salt & pepper to taste

Directions
Place sweet potato, shallots, celery and mushrooms in Culinaire with olive oil until coated; season with salt and pepper. Cover and cook using the medium-click-low method for approximately 15 minutes. Add Mrs. Cubbison's Herb Seasoned Cube Stuffing, spinach, sage, parsley, thyme, chicken broth, salt and pepper; mix until combined well. Cover and cook over medium-low heat until warmed through. Uncover and place in oven under broiler for a few minutes until lightly browned on top.

Carmel Apple Crumb Bars

Suggested Piece: Double Burner Griddle, 1 Qt. Saucepan,

Ingredients
Glaze:
2 Tbsp unsalted butter
1/4 cup packed light brown sugar
1 to 2 Tbsp milk
1/2 cup powdered sugar
Crust:
1/2 cup unsalted butter melted, cooled
1/2 cup packed light brown sugar
1 and 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Filling:
1 cup sour cream
3/4 cup granulated sugar
3 Tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
1/2 c apple butter or applesauce
1/2 medium Granny Smith apple shredded

Directions
Glaze:
In a 1 Qt. Saucepan, melt butter over medium-low heat. Add sugar and bring to a boil. Turn the heat down to low and simmer the mixture for about 2 minutes, stirring constantly. Stir in 1 tablespoon of milk. Heat to boil. Take of the heat, cool for 5 minutes. Transfer into a medium mixing bowl. Cool to lukewarm, about 30 minutes. If the sauce hardens, reheat on low heat. Add powdered sugar and whisk. If the mixture is crumbly, add another tablespoon of warm milk. Whisk until drizzling consistency. Makes about 1/2 cup of glaze.

Line Double Burner Griddle with parchment paper. Set aside.
Preheat the oven to 375 degrees F.

Crust:
In a medium mixing bowl, whisk melted butter with sugar. Add remaining ingredients and stir everything until a thick dough forms. Reserve 3/4 of a cup for the crumb topping. Press the remaining dough onto the bottom of prepared pan.

Filling:
In a medium mixing bowl, whisk all ingredients until smooth. Pour over the crust.

Top with little bits of the reserved dough to make the crumb topping. Bake the bars for 25 to 28 minutes. Cool completely in the pan. Drizzle with caramel sauce or glaze

Kale, Apple & Quinoa Salad

Suggested Piece: 1 Qt. Saucepan 3.5 Insulated Bowl


Ingredients
1/2 c. tricolor dry quinoa
6 c. slightly packed chopped kale
(It will take about 1 1/2 bunches. Remove thick ribs before chopping.)
2 crisp gala apples (#3 cone)
1 c. walnuts, lightly toasted and roughly chopped
1/2 c. dried cranberries
4 oz. goat cheese, crumbled
Dressing
1/2 c. olive oil
1/4 c. fresh lemon juice
2 tbsp. honey
1 1/2 tsp. dijon mustard
Salt to taste

Directions
Cook quinoa in 1 Qt. using knuckle method and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to 3.5 Qt. Bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.

Cranberry Orange Cake

Suggested Piece: Small Skillet


Ingredients
1/2 box pound cake mix
1/4 c. sour cream
2 large eggs
Zest of 1/2 orange (#1 cone)
Juice of 1/2 an orange (#1 cone)
1/2 c. fresh cranberries
1 tbsp. sugar
For the Icing:
1/2 c. powdered sugar
Juice of 1/2 an orange (#1 cone)

Directions
Spray a skillet with cooking spray. Sprinkle the 1 tablespoons of sugar on the bottom of the pan. Add cranberries on the bottom of the skillet. Set aside.
In separate bowl combine cake mix with sour cream, eggs, orange zest and juice. Pour mix over cranberries in skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Meanwhile, whisk your glaze ingredients and drizzle on top.

Tip: This makes a delicious cake with a tart cranberry cake. If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

Pumpkin Snickerdoodles

Suggested Pieces: Stainless Steel Cookie Sheets

Ingredients
2 1/2 cups flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Directions
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. Slowly add in the flour mixture. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. Form the dough into balls of about 1 1/2 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly. Place the cookies on the cookie sheets about 2 inches apart. Bake for about 8-10 minutes until the tops look just set.