Ingredients 1 lb. unsalted butter
½ c. pumpkin puree
2 tbsp. brown sugar
2 tbsp. agave syrup
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground clove
Salt to taste
Directions
Whip butter until light and fluffy. Add in remaining ingredients and whip again to combine. Serve on dinner rolls, croissants, or even pancakes! Yum!
Ingredients 22-oz. pkg. frozen (or fresh) cheese tortellini 1 pkg. cherry tomatoes (halved or quartered) 1 pkg. yellow cherry tomatoes (halved or quartered) 2 1/2 c. fresh corn kernels,cooked and sliced from the cob(approx. 4 cobs) 1/2 c. fresh basil leaves, sliced in ribbons 4 tbsp. grated Parmesan cheese (#1 cone) Freshly ground black pepper
For the Dressing 1/2 c. Olive Oil 1/4 c. Red Wine Vinegar 1 juiced lemon 1/2 tsp. Dijon Mustard 1/2 tsp. garlic salt Pepper to taste
Directions Vapor cook corn cobs in Culinary basket over 3 Qt Roaster with 1/2 inch water. Remove Basket, allow corn to cool before removing kernels. Rinse out 3qt and reuse to cook pasta. Shred Parmesan Cheese on #1 cone. In a large jar, mix all dressing ingredients and shake, shake, shake. Add all ingredients together in large bowl, chill for several hours before serving.
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.
Process a stack of graham crackers on #1 cone into medium bowl. Mix together crumbs with sugar, butter, and peanut butter. Press firmly into bottom of Bake & Roast Pan. Drizzle, pour, or spread desired amount of melted milk chocolate chips over top. Chill in refrigerator until chocolate topping hardens.
BEWARE! These are addictive and not for the faint of heart!
Ingredients
1 loaf of French bread (or any day-old bread)
3 apples (#3 cone)
4 eggs
1 1/2 c. heavy whipping cream
Cinnamon to taste
1/2 jar caramel sauce
Directions
Preheat oven to 350 degrees. Coat 11" skillet with cooking spray. Tear bread into bit sized pieces and place in bowl with apples (#3 cone). Whisk eggs, heavy whipping cream, and cinnamon in separate bowl and pour over apples & bread. Place bread mixture in skillet. Bake uncovered (without handles) for approximately 30 minutes. Drizzle with caramel sauce and serve warm.
Substitutions: Replace heavy whipping cream with milk or almond milk.
Ingredients
6-8 chicken thighs or legs
Salt & pepper to taste Sauce
1/2 c. soy sauce
3/4 c. brown sugar
1 tsp. sesame oil
1 1/2 c. water
3 tbsp. corn starch
1 tsp. garlic, minced
Directions
Season chicken thighs and/or legs with salt & pepper and fry. Whisk together over medium heat all ingredients for sauce in 3 qt. roaster until thickened. Pour sauce over chicken, cover with lid, cook on medium until Vapo-Valve clicks and reduce heat to low. Cook over low heat until chicken is tender and falling off the bone! YUMMO!
Frosting
4 oz. cream cheese
1 jar marshmallow fluff
1 pkg. Kool-Aid lemonade mix
1 tub Cool Whip
1/2 c. powdered sugar (opt. to thicken)
Directions
Mix together ingredients for cake and follow these instructions for stove top baking. Using an electric mixer combine cream cheese, marshmallow fluff, and Kool-Aid. Fold in Cool Whip and thicken with powdered sugar (opt.). Wait for cake to cool before frosting!
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!
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!!!
1 lb. unsalted butter
