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Chicken Pho

1   large onion 1   3" (7.5-cm) piece fresh gingerroot 10   cilantro sprigs 4   green onions 1   sweet potato (8 oz/250 g), peeled 1   star anise 6 cups (1.5 L) low-sodium chicken stock 1   lb (450 g) chopped cooked chicken Directions Place the oven rack in the top third of the oven, and preheat the broiler to HIGH. Cut the onion into Read More

Roasted Pork and Apples

2   sweet potatoes (1 lb/450 g) 3 tsp (15 mL) rosemary leaves, divided (about 1 sprig) 1 tbsp (15 mL) canola oil 1   garlic clove ½ tsp (2 mL) salt, divided ¼ tsp (1 mL) black pepper, divided 2   Honeycrisp apples (8 oz/250 g) 4 1"- (2.5-cm-) thick boneless pork chops ½ cup (125 mL) apple butter 2 tsp (10 mL) Worcestershire sauce Directions Preheat the oven to 425°F (220°C). Peel and cut Read More

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Tiramisu Ice Cream Cake

Ingredients 1¼ cups (375 mL) angel food cake mix ½ cup (125 mL) water 3 cups (750 mL) Coffee Ice Cream ¼ cup (50 mL) coffee flavored liqueur, divided 2 oz (60 g) semisweet chocolate, shaved and divided Directions Preheat the oven to 350°F (180°C). Combine the angel food cake mix and water, then pour the batter into the assembled Ice Cream Cake Pan. Bake for 30–35 minutes, or until Read More

Baked Avocado Tacos

Tacos  Oil for spraying pan and avocados 2   large, ripe avocados, seeded and peeled ¾ cup (175 mL) panko bread crumbs ½ tbsp (7 mL) Chipotle Rub 10-12   corn or flour tortillas Slaw & Sauce 5 oz (150 g) radishes, trimmed 1   medium carrot, peeled and cut into thirds ½   lime ⅓ cup (75 mL) fresh cilantro leaves ½ cup (125 mL) 2% plain low-fat Greek yogurt ⅛ tsp (0.5 Read More

Tuxedo Strawberries

Directions Line a Large Grooved Cutting Board with parchment paper and set aside. Be sure all the utensils are dry. To make the tuxedo shirt, in a (2-qt.) Saucepan, bring 1" of water to a simmer over medium-low heat. Place the white chocolate in a Double Boiler. Set the double boiler over the simmering water in the saucepan. Heat the chocolate Read More

Hawaiian Fried Cauliflower “Rice”

Ingredients 1 medium head cauliflower (about 2-2 1/2 lbs/1 kg) 2   carrots, peeled 1 cup (250 mL) frozen peas 1 1" (2.5 cm) piece fresh gingerroot, peeled 2   garlic cloves 2   green onions 6 oz (175 g) low-sodium deli ham, sliced 1/2" (1-cm) thick 1 tbsp (15 mL) canola oil 2   eggs (or 3 egg whites) 1 cup (250 mL) canned pineapple tidbits, drained 2 tbsp (30 mL) reduced-sodium soy sauce Directions Cut cauliflower Read More

No-Bake Pie Bites

Ingredients 1 pkg (8 oz/250 g) cream cheese, softened 2 tbsp (30 mL) brown sugar   Variation Mix-Ins Pumpkin 3  tbsp (45 mL) canned solid pack     pumpkin 1½ tsp (7 mL) pumpkin pie spice Coating: ¾ cup (175 mL) finely chopped toasted pecans or chopped gingersnap cookies Chocolate 3 tbsp (45 mL) chocolate hazelnut spread ¼-1/2 cup (50-125 mL) mini milk chocolate Read More

Mini Apple Pies

Ingredients 1 pkg (8 oz/235 g) seamless crescent dough 1 can (20 oz or 540 mL) apple pie filling 2 tbsp (30 mL) granulated sugar 1/2 tsp (2 mL) cinnamon  Vanilla ice cream (optional) Directions Preheat oven to 350°F (180°C). Roll out dough and use the Bakers Roller® to flatten and enlarge dough. Use Pizza & Crust Cutter to cut into 12 squares. Place dough in the Brownie Read More

Chicken & Sweet Potato Pad Thai

Sauce 1 1” (2.5 cm) piece peeled fresh gingerroot (1 tbsp/15 mL grated) 1/2 cup (125 mL) smooth cashew, almond, or peanut butter 1/4 - 1/2 cup (50-125 mL) water (see cook’s tip) 1 tbsp (15 mL) fresh lime juice 1 tbsp (15 mL) gluten-free soy sauce 1/2 tbsp (7 mL) honey 1/2 tsp (2 mL) toasted sesame oil 1   garlic clove, pressed 1/2 tsp (2 mL) dried red pepper flakes (optional) Pad Thai 2  Read More

Juicy Lucy Stuffed Burgers

Ingredients 4 slices American cheese 1½ lbs (700 g) 85% lean ground beef 1 tbsp (15 mL) Worcestershire sauce ½ tsp (2 mL) garlic salt 4   hamburger buns, toasted  Optional toppings: crisply cooked bacon slices, dill pickle slices, tomato slices, lettuce leaves, red onion slices, or avocado slices Directions Prepare the grill for direct cooking over medium-high heat (400–450°F/200–230°C). Cut each cheese slice into quarters. Stack the pieces Read More

Asian Crunch Salad

Ingredients Lightened-Up Asian Vinaigrette ½ cup (125 mL) low-sodium vegetable broth ⅓ cup (75 mL) rice vinegar 2 tbsp (30 mL) reduced-sodium soy sauce 1 tbsp (15 mL) sesame oil 2 tsp (10 mL) honey 2   garlic cloves, pressed ¼ tsp (1 mL) ground ginger ⅛ tsp (.5 mL) red pepper flakes Salad ½   seedless cucumber, cut in half crosswise ½ large bulk carrot, peeled, top removed ½ small red bell pepper, quartered 1 cup (250 mL) thinly sliced red Read More

GRILLED LOADED NACHOS

INGREDIENTS 2 cups (500 mL) fresh corn kernels 1 large red bell pepper, seeded, coarsely chopped ½   red onion, coarsely chopped 2 large jalapeño peppers, sliced 1 tbsp (15 mL) canola oil 1 pkg (14 oz or 397 g) tortilla chips 2 pkg (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L) 1 can (15 oz or 540 g) black beans, drained and rinsed 2 tbsp (30 mL) snipped fresh cilantro  Sour Read More

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LEMONADE SHORTCAKE CUPS

INGREDIENTS 1 small pkg (9 oz) white cake mix (see Cook’s Tip) 1/3 cup (75 mL) flour 2 oz (60 g) cream cheese, softened 4 tbsp (60 mL) butter (½ stick), melted 1 1/4 cups (300 mL) thawed frozen whipped topping 3/4 cup (175 mL) prepared lemon curd, divided 6 small whole strawberries, hulled 1 tbsp (15 mL) water DIRECTIONS Preheat oven to 350ºF (180ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Combine cake mix, Read More

GREEK CUCUMBER NOODLE SALAD

INGREDIENTS Dressing 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) red wine vinegar 1/2 tsp (2 mL) dried oregano leaves 1/8 tsp (.5 mL) each salt and black pepper 1   garlic clove, pressed 2 tbsp (30 mL) olive oil Salad 2   english cucumber, cut in halves or thirds 1 small red onion (or 1/2 medium onion), peeled and ends trimmed 1 pint (2 cups/500 mL) cherry tomatoes 1 jar (7.5 oz/212 g) marinated Read More

WEDGED ICEBERG SALAD WITH GRILLED STEAK

Salad 2   firm plum tomatoes 2   small onions 1   head iceberg lettuce, rinsed and patted dry 2 tsp   Crushed Peppercorn & Garlic Rub 2   beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick) Dressing 1/4 cup (50 mL)   2% plain low-fat Greek yogurt (see Cook’s Tips) 1/4 cup (50 Read More

THREE BEAN VEGETARIAN CHILI

2 teaspoons (10 mL) vegetable oil 2 cups (500 mL) chopped green bell pepper 2 cups (500 mL) chopped red bell pepper 1 cup (250 mL) chopped onion 4   garlic cloves, pressed 1 tablespoon (15 mL) chili powder 3/4 teaspoon (4 mL) ground cumin 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed 1 can (15 ounces/450 Read More

PECAN TASSIES

Tart Shells 1/2 cup butter or margarine, softened 3 oz cream cheese, softened 1 cup all-purpose flour Filling 2 tbsp butter or margarine, melted 3/4 cup packed brown sugar 1   egg 1 teaspoons vanilla 1 cup pecan halves, finely chopped  Powdered sugar (optional) DIRECTIONS Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms. Using Small Scoop, shape dough Read More

SMOKY CHEDDAR & TAPENADE TORTA

12 oz (350 g) cream cheese, softened, divided 1 cup (250 mL) chopped green olives 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions 1/4 cup (50 mL) finely chopped fresh cilantro, divided 2   garlic cloves, pressed, divided 1/4 tsp (1 mL) salt 1/2 cup (125 mL) chopped ripe olives, divided 8 oz (250 g) sharp cheddar cheese, grated 1/3 cup (75 mL) sour cream 1   chipotle pepper in adobo sauce, chopped, Read More

MINI MUMMY PIZZAS

1 pkg (8 oz or 250 g) refrigerated seamless crescent dough 1/4 cup (50 mL) pizza sauce 4 oz (125 g) block mozzarella cheese 12   black olives DIRECTIONS Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of Read More

Veggie Noodles with Fresh Tomato-Basil Sauce

Ingredients 1/2 tbsp (7 mL) olive oil 4   garlic cloves, pressed 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes 1 cup (250 mL) unsalted vegetable stock, chicken stock or chicken broth 1   large eggplant, unpeeled 2 medium zucchini 2 medium yellow squash 3/4 oz (20 g) fresh basil leaves, snipped 1/2 tsp (2 mL) each salt and black pepper Directions Heat oil in All-Purpose Pot over medium heat 1-3 minutes or until Read More

Thai Vegetable Stir-Fry

Rice 3 cups (750 mL) uncooked instant brown rice 2 1/4 cups (550 mL) water Coconut Sauce 1 cup (250 mL) lite coconut milk (shake before opening) 1 1/2 tbsp (22 mL) Asian Seasoning Mix 2 tbsp (30 mL) creamy peanut butter 2 tbsp (30 mL) reduced-sodium soy sauce 2 tbsp (30 mL) cornstarch Vegetables & Toppings 3 medium carrots, peeled 2 medium yellow squash 2 medium zucchini 1 medium red bell pepper 1 1/2 cups (375 mL) frozen shelled edamame, thawed 1 tsp (5 Read More

Flag Cake

1 pkg (16 oz or 430 g) angel food cake mix 1 pkg (8 oz or 225 g) frozen whipped topping, thawed 1 pint fresh raspberries 1 pint fresh blueberries  Vanilla ice cream (optional)   Directions 1Preheat oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into ungreased Large Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is Read More

Summer Vegetable Stack

2   medium zucchini (about 1 lb/450 g) 1   medium yellow squash 2   medium russet potatoes (about 14 oz/ 397 g) 3   large firm plum tomatoes 2 tbsp (30 mL) olive oil 3   garlic cloves, pressed 1 tbsp (15 mL) Italian seasoning 1 tsp (5 mL) salt 1 cup (250 mL) shredded Italian cheese blend   Directions 1Preheat oven to 400°F (200°C). Slice zucchini, squash, potatoes and tomatoes with Read More

Barbecued Chicken Drumsticks

3 pounds (12-14) chicken drumsticks 2 tablespoons vegetable oil 3 tablespoons Smoky Applewood Rub, divided 1/2 cup apple jelly 1/4 cup ketchup 1 teaspoon cider vinegar   Directions 1Preheat oven to 375°F. Cut a 12 x 17-inch piece of parchment paper and press into bottom and up sides of Large Bar Pan.  Rinse chicken drumsticks with cold water. Pat dry with paper towels and place in Large Bar Pan or Shallow Baker Read More

Goat Cheese & Tapenade Crostini

1 loaf (16 oz/450 g) French baguette2 logs (4 oz/125 g each) goat cheese1   recipe tapenade, any flavor Directions 1Preheat oven to 400°F (200°C). Using Bread Knife, cut baguette into twenty-four 1/4-inch-thick (6-mm) slices. Cut each goat cheese log in half crosswise using Utility Knife; slice using Egg Slicer Plus®. 2Place bread slices on Large Round Stone with Handles. Top bread with slice Read More

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Warm Cinnamon Rolls

Ingredients Dough1 pouch Pizza Crust Mix*1 cup (250 mL) hot water (120-130°F/49-54°C)2 tbsp (30 mL) butter, softened1   egg, (room temperature) lightly beaten2 tbsp (30 mL) granulated sugarFilling1/4 cup (50 mL) plus 1 tbsp (15 mL) butter, softened, divided1/4 cup (50 mL) granulated sugar1/4 cup (50 mL) packed light brown sugar2 tbsp (30 mL) Korintje Cinnamon1 tbsp (15 mL) light corn syrupFrosting2 oz (60 g) cream cheese, softened1 tbsp (15 mL) milk1 1/3  cups (325 mL) powdered sugar Directions 1Combine dough ingredients in a Read More

Microwave Rocky Road Brownie Dessert

Ingredients 1 cup (250 mL) walnut halves, toasted3/4 cup (175 mL) all-purpose flour1 1/2 tsp (7 mL) baking powder1/4 tsp (1 mL) salt3/4 cup (175 mL) butter (1½ sticks)4 oz (125 g) unsweetened chocolate1 1/2 cups (375 mL) sugar3   eggs16 large marshmallows20   milk chocolate kisses, unwrapped Vanilla ice cream (optional) Directions 1Coarsely chop walnuts using Chef's Knife. Place walnuts in (1-cup/250-mL) Prep Bowl; set aside. Combine flour, baking powder and salt in Small Batter Bowl. Cut butter Read More

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Peppermint Crunch Bark

3   candy canes (1/4 cup/50 mL coarsely crushed)1/2 pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts1/2 pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts1 tsp (5 mL) peppermint extract Directions 1Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Read More

Autumn Roast Turkey Breast

Ingredients 1   bone-in turkey breast (5-6 pounds)1/4 cup butter or margarine, melted, divided1 1/2 teaspoons rubbed sage, divided1/4 teaspoon salt1/4 teaspoon ground black pepper1 medium acorn squash (1 1/2 pounds)3 medium Braeburn or Rome Beauty apples1/2 medium red onion6   pitted prunes (optional)3 tablespoons packed brown sugarGravy Turkey drippings1/2 teaspoon Worcestershire sauce2 teaspoons cornstarch1 tablespoon cold water Salt and ground black pepper to taste Directions 1Preheat oven to 400°F. Trim excess fat from turkey with Professional Shears. Place in Rectangular Baker. Combine 2 tablespoons of the Read More

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Cinnamon Bun Apple Cobbler

Filling4 medium Granny Smith apples (about 2 lbs/1 kg)1   lemon1/2 cup (125 mL) dried cranberries1/2 cup (125 mL) granulated sugar2 tbsp (30 mL) flour1/2 tsp (2 mL) Korintje CinnamonCinnamon Buns & Glaze1 tbsp (15 mL) butter1 pkg (8 oz or 235 g) seamless crescent dough3 tbsp (45 mL) granulated sugar1 tsp (5 mL) Korintje Cinnamon1/2 cup (125 mL) chopped pecans (optional)1/2 cup (125 mL) powdered sugar1/2 tbsp (7 mL) milk Directions 1Preheat oven to 400°F (200°C). For filling, cut apples lengthwise around the core Read More

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Easy Twice-Baked Potato Casserole

3   slices bacon2   green onions, divided2 lbs (1 kg) unpeeled russet potatoes, cut into 1-in (2.5-cm) pieces (about 4-5 medium potatoes)1/2 cup (125 mL) chicken stock1/2 cup (125 mL) 2% plain low-fat Greek yogurt1/2 tsp (2 mL) salt1/8 tsp (.5 mL) black pepper2 oz (60 g) sharp cheddar cheese, grated (1/2 cup/125 mL) Directions 1Preheat oven to 350°F (180°C). Slice bacon crosswise into ¼-in. (6-mm) slices. Cook bacon in Rockcrok® (2-qt./1.9-L) Casserole Read More

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Easy Tortellini Toss

Ingredients 3 tbsp butter, melted3 tbsp all-purpose flour1   garlic clove, pressed1 cup 2% milk2 1/2 oz Parmesan cheese, grated (about 2/3 cup)1 (8 oz) slice deli ham (1/2 in. thick)1/2 tsp coarsely ground black pepper1 bag (16 oz) frozen cheese-filled tortellini1 can (14.5 oz) chicken broth1 bag (6 oz) fresh baby spinach leaves Directions 1Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add pressed garlic and milk to butter mixture; whisk well. Microwave, covered, on Read More

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Picnic Sausage & Potato Kebabs

Ingredients Mustard Sauce1/4 cup mayonnaise2 tablespoons stone-ground mustardKebabs3/4 pound petite new potatoes (10-12)1/4 cup water1 teaspoon olive oil1   garlic clove, pressed3/4 teaspoon dried dill weed1/8 teaspoon each salt and ground black pepper6   large green onions1 package (1 pound) cooked bratwurst (5-6 sausages)12   cherry tomatoes Directions 1Prepare grill for direct cooking over medium coals. For mustard sauce, mix mayonnaise and mustard in small bowl. Cover and refrigerate until ready to serve.2For kebabs, cut potatoes in half using Crinkle Cutter. Read More