Kitchen Sink Blondies

Suggested Piece: Bake and Roast Pan

Ingredients
1 1/2 sticks unsalted butter, melted
2 large eggs
1 1/2 c. light brown sugar (or substitute)
1 1/2 tbsp. vanilla extract
1 1/2 c. all-purpose flour
22 Oreo sandwich cookies pieces
1/2 c. M&M's or Reese's Pieces (or 1/4 c. of both!)
Candy eyes to decorate (opt.)

Directions
Preheat oven to 350F. Coat Bake and Roast Pan with cooking spray. Whisk together until smooth the melted butter, egg, brown sugar, and vanilla. Add the flour and stir until just combined. Gently fold in Oreo pieces. Spread batter evenly in Bake and Roast Pan. Sprinkle with M&M's/Reese's Pieces and candy eyes, and press into batter with spatula. Bake for 20-22 minutes, until top is no longer wet. Allow the blondies to cool in pan before slicing and serving.

Rice & Quinoa Breakfast Pudding

Suggested Piece: 2 Qt. Saucepan/Small Skillet

Ingredients
2/3 c. quinoa
½ c. long grain brown rice
3-4 c. almond milk, unsweetened
1 tbsp. chia seeds
1 tbsp. + 1 tsp. honey
1 tbsp, + 1 tsp. unrefined organic brown sugar
1 ¼ tsp. salt
1 tbsp. vanilla extract, or more to taste
3 tsp. pumpkin pie spice

Directions

Pour the quinoa & rice into saucepan. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — use the crease on the palm-side of your finger. Cover with lid and cook over medium heat until Vapo-Valve™ clicks rapidly, then reduce heat to low for approximately 20-30 minutes. Meanwhile combine almond milk, chia seeds, honey, brown sugar, salt, vanilla, and pumpkin pie spice in separate bowl; allowing chia seeds to expand in milk mixture. Stir in milk mixture with cooked quinoa and brown rice. Serve immediately! 

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Peanut Butter Banana Oat Bites

Suggested Piece: Stainless Steel Cookie Sheets & Turner

Ingredients
1 egg
1 ripe banana
1/2 c peanut butter
1 tsp vanilla extract
2 tbsp Splenda brown sugar blend
2 c old fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
1/4 c ground flax seed

Directions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl whisk together peanut butter, banana, egg, vanilla and Splenda brown sugar blend. In a small bowl mix together oats, baking soda and salt. Add milled flaxseed. Add oat mixture to peanut butter mixture and mix well. Scoop batter into 1 tablespoon balls and place on baking sheet. Bake for 10-12 minutes. Cool on wire rack.

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. 

Honey-Beer Braised Ribs

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
1/2 c. packed brown sugar
1 tsp. pepper
3/4 tsp. salt
6 lbs. pork baby back ribs
1/4 c. honey
1 bottle (12 oz.) dark beer
1/4 c. apple cider vinegar
1 bottle (18 oz.) barbecue sauce

Directions
Combine the brown sugar, pepper, and salt; rub over ribs. Place ribs bone side down in 12" EOC. Drizzle with honey. Combine beer and vinegar; pour around ribs. Cover and set temperature to 350F until Vapo-Valve clicks. Reduce temperature to 185F for 2 hours, or until tender. Pour off excess liquid and cover with barbecue sauce.

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

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.

Apple Pecan Cake

Suggested Pieces: 9" Small Skillet

Ingredients
1/2 box butterscotch cake mix
2 eggs
1 apple (#1 cone)
1 apple (#4 cone)
1/4 c. brown sugar
2 tbsp. butter
Pecans (#2 cone)

Directions
Combine cake mix, apple (#1 cone), and eggs in large mixing bowl. Preheat skillet over medium-low heat. Saute pecans in butter and brown sugar in bottom of skillet. Lay apple slices (#4 cone) over pecans, pour cake mix on top and cover. At a true medium-low temperature the Vapo-Valve will NOT click. Bake for approximately ½ the time specified in the recipe or until the top of cake is moist and springs back when touched. Invert onto a serving plate and serve with a scoop of vanilla ice cream.

Asian Salad with Spicy Peanut Dressing

Suggested Piece: Food Processor, Santoku Knife, & 6 Qt. Bowl

Ingredients
1 Napa cabbage, chopped
1 red cabbage (#4 cone)
1 carrot (#1 cone)
1 broccoli Stem (#2 cone)
4 green onions, thinly sliced
1/2 bunch cilantro, chopped
1 chicken breast, cooked & chopped
Dressing
1/3 c. peanut butter
1/4 c. rice wine vinegar
2 tbsp. soy sauce (or liquid-aminos)
2 tbsp. brown sugar
1 tbsp. sriracha sauce
1 garlic clove, (#1 cone)

Directions
Combine cabbages, carrot, broccoli, green onions, cilantro, and chicken in 6 Qt. Bowl. In a separate small bowl add peanut butter, vinegar, soy sauce, sugar, sriracha and garlic; stir to combine. Add water to your desired thickness. Cover and refrigerate the salad and dressing separately. Toss in the dressing just before serving.

Ridiculously Easy Maple Pecan Scones

Suggested Piece: Cookie Sheet & 1 Qt. Saucepan

Ingredients

SCONES

1 c. heavy cream, plus more for brushing on top of scones

8 tbsp. butter

2 c. flour

¼ c. sugar

1 tbsp. baking powder

½ tsp. salt

½ c. chopped pecans

GLAZE

2 tbsp. maple syrup

2 tbsp. butter

2-3 tbsp. heavy cream or half & half, or milk

2 tbsp. dark brown sugar

1 tsp. vanilla

¾ c. confectioners’ sugar

Directions

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Measure 1 c. heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.) Place butter in a 1 Qt. Saucepan and melt over medium-low heat. Once melted set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, sugar, salt and pecans in large bowl. After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch circle. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared cookie sheet pan and brush tops with heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool before icing. While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a clean 1 Qt. Saucepan. Cook over medium heat whisking well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling. Add powdered sugar to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream. Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Peanut Butter Blondies

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. unsalted butter, softened
1/2 c. peanut butter
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
10 white chocolate peanut butter cups, chopped
1 cup Reese's Pieces

Directions
Preheat oven to 350F. Grease the Bake & Roast Pan with cooking spray or butter. In a large bowl, beat the butter, peanut butter and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt and baking soda. Add to wet ingredients and beat until just combined. Mix in peanut butter cup then transfer dough to pan. Press Reese’s Pieces on top the blondies batter. Bake for 25-30 minutes. Let cool to room temperature.

Apple Pie

Suggested Piece: Large Mixing Bowl & 10" Gourmet Chef Skillet

Ingredients

5 granny smith apples (#3 cone)

1 c. flour

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 tbsp. butter

1/4 c. water (opt.)

1 pkg. Pillsbury refrigerated pie dough

Directions

Preheat oven to 350F. In a large mixing bowl combine flour, sugars, salt, cinnamon, and nutmeg. Process apples on #3 cone into bowl and toss to coat evenly. Fit one pre-rolled pie dough round into bottom of 10" Gourmet Chef Skillet. Fill skillet with apple mixture (it's okay if it's heaping, the apples will cook down). Cut butter into small cubes and place on top of apples. Drizzle with 1/4 c. water (opt.). Using your fingers dipped in water, wet edges of dough in the skillet. Unfold 2nd pre-rolled pie dough round on top apples (make sure to create decorative holes to vent pie as it cooks!) Press and seal edges of pie. Sprinkle top of pie with a little cinnamon and sugar. Bake in oven for 30 - 45 minutes, or until top of pie is golden brown. 

Mama Pearlie's Sweet Potatoes

Suggested Piece: 12" Electric Skillet

Ingredients

1/2 c. butter

3-4 sweet potatoes (#3 cone)

1/2 c. brown sugar

Agave, maple syrup, or honey

1/3 c. walnuts (#1 cone)

Directions

Place slices of butter on bottom of cold 12" Electric Skillet. Processes sweet potatoes on top of butter with #3 cone. Sprinkle with brown sugar and drizzle with your choice of agave, maple syrup, or honey. Place walnuts in back of the food guide and finely chop using #1 cone. Sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for approx. 20 minutes.

Grilled Brown Sugar Bananas

Suggested Piece: Smokeless Broiler

Ingredients
6 bananas
1 1/4 c. brown sugar
2 tbsp. lemon juice
2 tsp. cinnamon

Directions
Without removing the peel cut, each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat the exposed surface of the bananas in sugar mixture. Place banana halves on oiled grill grate, peel side up. Allow to cook for 2-3 minutes per side. Remove bananas from the grill, then remove from the peel and serve with favorite ice cream and topping.

Sweet Potatoes

Suggested Piece: 4 -or- 5 Qt Roaster

Ingredients
3/4 c. packed brown sugar
2 tbsp. butter
1 tbsp. pumpkin pie spice (opt.)
1 tbsp. vanilla (opt.)
4-5 sweet potatoes (#3 or #4 cone)
2 c. mini marshmallows

Directions
In bottom of 4 or 5 Qt. Roaster over medium-low heat melt butter with brown sugar and pumpkin pie spice (opt.) Fold in vanilla (opt.) and sweet potatoes. Cook over medium heat until Vapo-Valve clicks then reduce heat to low until sweet potatoes are tender (approx. 15 - 20 minutes). Top with mini marshmallows and place in oven. Broil for 1 minute (or less) until marshmallows are lightly brown.

Ham

Suggested Piece: 7 Qt Roaster

Ingredients
Ham
Cloves
1 c. Dijon mustard
2 tbsp. real maple syrup

Directions
Score top of ham; place cloves in center of cross. Whisk together mustard and syrup; pour over ham.Cook covered over medium heat until Vapo-Valve clicks. Reduce heat to low and cook 15 minutes per pound (e.g. 3 lb. ham = 45 minutes).

Alternate versions:
A - Cover ham with 1/3 c. brown sugar & 1 can crushed pineapple (strained or un-strained).
B - Pour Pineapple Habanero Sauce (COSTCO) over ham.

Sweet & Spicy Barbecue Pork

Suggested Piece: 3 or 4 Qt. Roaster

Ingredients

2-3 lb. pork roast

1 white onion (#3 cone)

1 can El Pato

1 can tomato sauce

1 c. brown sugar

Salt & pepper to taste

Directions

Place roast and all ingredients in 3 or 4 Qt Roaster. Cover and cook on medium heat until VapoValve clicks, then reduce heat to low for approximately 1 hour (20 minutes per pound, minimum). The longer it cooks, the more tender it will be. Shred and serve on buns or in a tortilla with taco toppings.