Spaghetti Pasta Salad

Suggested Piece: 11" Large Skillet & 6.5 Qt. Insulated Bowl

Ingredients
1 lb. thin spaghetti
2 tbsp. salt
2 cucumber (#3 cone)
1 orange pepper, seeded (#3 cone)
1/2 red onion (#4 cone)
10 oz. cherry tomatoes, halved
8 oz. mini pepperoni
4 oz. sliced black olives, drained
1/2 c. Parmesan or Pecorino Romano (#1 cone)
Dressing
1/2 c. EVOO
1/2 c. red wine vinegar
2 tbsp. Italian seasoning
2 tsp. sugar
1 garlic clove (#1 cone)
1 tsp. salt
1 tsp. pepper

Directions

Cook the spaghetti according to the pack age directions in boiling water seasoned with 2 tbsp. salt. Drain, rinse and cool. Add the spaghetti to 6.5 Qt. Insulated Bowl with the cucumbers, orange bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and cheese. In a small bowl whisk together the EVOO, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper. Pour over the spaghetti mixture and toss to coat. Add more cheese, salt, and pepper to taste. Chill for 30 minutes up to overnight.

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Cranberry-Apple Chutney

Suggested Piece: Small Skillet

Ingredients
1 medium onion (#2 cone)
2 large tart apples (#2 cone)
12 oz. fresh or frozen cranberries
1/2 c. golden raisins
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/4 c. apple cider vinegar
1/2 c. walnuts (#2 cone)

Directions

In small skillet layer onion, apples, cranberries, golden raisins, sugars, seasonings, and vinegar. Cover and cook over medium heat until Vapo-Valve clicks, the reduce heat to low for 10-15 minutes. Remove lid and mash with potato masher until desired texture forms. Stir in walnuts just before serving. 

Scalloped Potatoes Au Gratin

Suggested Piece: Small Skillet

Ingredients
3 medium russet potatoes (#4 cone)
2 cloves garlic, (#1 cone)
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes, opt.
1 c. heavy cream
1 oz. mild cheddar cheese (#1 cone)
1 oz. extra sharp cheddar cheese (#1 cone)
2 oz. Gruyere cheese (#2 cone)
1/3 c. Parmesan cheese (#1 cone)

Directions

Lightly butter bottom and sides of Small Skillet. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes, and garlic with the heavy cream, set aside. Slice potatoes on #4 cone. Add two layers of potatoes to skillet, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Pour heavy cream mixture over top. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 15-20 minutes. Remove lid and slide in oven on broil to lightly brown the top.

Sauteed Greens

Suggested Piece: 10" or 12" Gourmet Skillet

Ingredients
2 tbsp. EVOO
3 cloves garlic
1 large bunch of greens (e.g. kale, mustard greens, collard greens, etc.)
1/2 c. vegetable stock
Salt & pepper to taste
2 tbsp. red wine vinegar

Directions

Heat olive olive in skillet over medium heat; add garlic and cook until soft. Add greens and vegetable stock. Cover and cook until Vapo-Valve clicks, then reduce heat to low for 2-3 minutes. Season with salt and pepper to taste. Add vinegar and toss to combine.

Corn Souffle

Suggested Piece: Bake & Roast Pan

Ingredients
6 eggs
3/4 c. sugar
Dash of salt
30 oz. canned creamed corn
15 oz. frozen corn
2/3 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter

Directions
Cream eggs and sugar until a lemony yellow. Add sugar, salt, creamed corn, frozen corn, milk, vanilla, and flour and beat for 1 minute. Pour into a buttered pan and a dot with butter. Bake at 350F for 1 hour. Let sit for 10 minutes so that is sets and thickens. You know it's done when the edges are golden and slightly pulled away from the pan.

Winter Fruit Salad

Suggested Piece: 6.5 Qt. Insulated Bowl

Ingredients
3 c. pineapple, cubed
1 c. kiwis, sliced
2 c. mandarin or clementine orange segments
1/2 c. pomegranate arils
3 tbsp. lemon or lime juice
3 tbsp. honey
1 tbsp. poppy seeds
Fresh mint leaves, garnish

Directions

Place the pineapple, kiwi, oranges, and pomegranate arils in a 6.5 Qt. Insulated Bowl. In a small bowl whisk together the lemon juice, honey, and poppy seeds. Pour the poppy seed dressing over the fruit and toss gently to coat. Garnish with mint leaves if desired.

Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

No Bake Cookies

Suggested Piece: 3 Qt. Saucepan & Cookie Sheet

Ingredients
2 c. sugar
2 tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. quick oats
1 tsp. vanilla
2 tbsp. peanut butter

Directions
Over medium heat combine sugar, cocoa, butter, and milk in a 3 Qt. Saucepan. Simmer until bubbling for 2-3 minutes. Remove from heat and stir in quick oats, vanilla, and peanut butter. Work quickly to drop spoonfuls on parchment lined cookie sheet. Chill for 15-20 minutes or until the cookies are set.