SINGLE SERVING PAN
RECIPE BOOKLET
Laurie Garza-Carl
Your Personal Pampered Chef
210-400-7557
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Contents
UPSIDE-DOWN CHERRY CHEESECAKES
Ingredients:
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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5 tbsp butter, melted and divided
3 whole graham crackers
5 tbsp powdered sugar, divided
6 oz cream cheese
1 ¼ tsp vanilla extract, divided
1 lemon
1 small pkg (9 oz) white cake mix or 1 2/3 cups white cake mix from a regular-size package
½ cup sour cream
1 egg
1 cup canned cherry pie filling, divided
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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Directions:
Brush sides of wells of Single Servings Pan with 1 tbsp of the butter.
Process graham crackers in Manual Food Processor until finely chopped. Add 2 tbsp each of the butter and powdered sugar; process until incorporated. Sprinkle about 2 tbsp of the crumb mixture into wells of pan; lightly press into bottom using Mini-Tart Shaper. Set pan aside.
For filling, microwave cream cheese in Small Batter Bowl, uncovered, on HIGH 10-20 seconds or until slightly softened. Add remaining 3 tbsp powdered sugar and 1/4 tsp of the vanilla; mix well.
For cake, zest lemon using Microplane Zester to measure 1 tsp. Combine zest, cake mix, remaining 2 tbsp butter, remaining 1 tsp vanilla, sour cream and egg in Classic Batter Bowl. Whisk well. (Batter will be very thick.) Divide batter evenly among wells of pan using Large Scoop. Scoop filling over batter using a level Medium Scoop. Press one cherry from pie filling into bottom of each cake.
Microwave on HIGH 4-6 minutes or until tops of cakes appear cooked (edges will still be moist). Carefully loosen sides of cakes with Releasing Tool. Carefully invert pan onto flat side of Large Grooved Cutting Board and let stand 2 minutes.
Microwave remaining pie filling in Small Micro-Cooker, covered, on HIGH 1-2 minutes or until warm, stirring once. Carefully lift pan to release cakes. Serve cakes with pie filling.
Be sure to let your Upside Down Cherry Cheesecakes stand for two minutes after cooking. That will allow the cakes to easily release from the Single Servings Pan
FAVORITE CAKE
Ingredients:
1 box favorite cake mix
1 can favorite pie filling
3 eggs
Instructions:
Mix cake, pie filling and eggs in a Stainless Mixing Bowl using the Stainless Whisk. Divide into lightly greased wells of the Single Serving Pan.
Microwave on high for 8-10 minutes or until an inserted pick comes out clean.
TURKEY MEATLOAF "CUPCAKES"
Ingredients:
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1 ½ cups refrigerated prepared mashed potatoes
2 tbsp sour cream
2 oz sharp cheddar cheese
¼ cup plus 2 tbsp plain dry bread crumbs, divided
½ cup fresh parsley, divided
2 shallots
1 ½ lbs lean ground turkey
½ cup chili sauce
1 whole egg plus 1 egg yolk
1/2 tsp each salt and ground black pepper
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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Directions:
Place potatoes into Classic Batter Bowl. Cover loosely with lid and microwave on HIGH 2-3 minutes or until hot. Stir in sour cream. Set aside.
Meanwhile, cut cheese into 6 cubes; set aside.
Spray wells of Single Servings Pan with canola oil using Kitchen Spritzer. Coat wells with 2 tbsp of the bread crumbs; set aside.
Finely chop parsley and shallots using Food Chopper. Set aside 1 tbsp of the parsley for garnish. Combine remaining parsley, shallots, turkey, chili sauce, egg, egg yolk, salt, pepper and remaining 1/4 cup bread crumbs in large Bamboo Fiber Bowl; mix well. On Flexible Cutting Mat, divide turkey mixture into 6 mounds using Large Scoop (about three level scoops per mound). Place one cheese cube into center of each mound and form into a ball. Place mounds into wells of pan, pressing tops to flatten and pressing cheese cube to the bottom.
Microwave, uncovered, on HIGH 7-9 minutes or until tops are firm and internal temperature in the sides of each meatloaf reaches 165°F. Remove pan from microwave; let stand 2 minutes. Carefully lift meatloaves from wells using Releasing Tool. Using clean, level Large Scoop, scoop potatoes over meatloaves; garnish with reserved parsley.
LITTLE LAVA CAKES
Ingredients:
1 Box Chocolate Cake Mix (and ingredients listed on the back)
1 tub Chocolate Frosting
Instructions:
Mix cake according to the instructions on the back of the box. Pour into lightly greased wells of Single Serving Pan until about half full. Place one Small Scoop of frosting on top of each well.
Microwave on high for 8-12 minutes or until inserted pick comes out clean. Allow to cool for five minutes on Stackable Cooling Rack. Loosen cake with Releasing Tool. Turn pan over large plate to get cakes out of pan. Serve warm.
Cook’s Tip: German chocolate cake and frosting works really great too!
SPINACH, SAUSAGE & POLENTA LASAGNAS
Ingredients:
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3 cups hot water
1 cup instant polenta
½ tsp each salt and ground black pepper
¼ cup plus 2 tbsp (30 mL) finely chopped fresh basil leaves, divided
2 tbsp butter
1 ½ cups shredded Italian cheese blend, divided
4 garlic cloves, pressed and divided
9 oz cooked chicken sausage links, coarsely chopped
1 pkg frozen chopped spinach, thawed, pressed and squeezed dry
1 egg
1 cup marinara sauce
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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Directions:
For polenta, combine water, polenta, salt and pepper in Large Micro-Cooker, Microwave, covered, on HIGH 4-5 minutes or until most of the liquid is absorbed. Add 2 tbsp of the basil, butter, 1/2 cup of the cheese and half of the garlic; whisk until smooth.
For filling, spray wells of Single Servings Pan with oil. Combine sausage, spinach, egg, marinara sauce, remaining 1/4 cup basil, remaining 1 cup cheese and remaining garlic in large mixing bowl; mix well.
To assemble lasagnas: Scoop level Medium Scoop of polenta into each well. Top polenta with rounded Large Scoop of filling, pressing and flattening with Mini Mix ‘N Scraper; top filling with two level Medium Scoops of polenta, pressing and flattening firmly. Repeat with remaining filling and polenta.
Microwave on HIGH 10-12 minutes or until internal temperature reaches 165°F. Loosen lasagnas with Releasing Tool. Invert pan onto cutting board; let stand 3 minutes. Carefully lift pan to release lasagnas.
PEANUT BUTTER BROWNIES
Ingredients:
1 box Brownie Mix and ingredients listed on back
1 ½ cup Peanut Butter
Instructions:
Mix the brownie mix per instructions on box in Classic Batter Bowl. Add 2 Large Scoops of batter to each lightly oiled Single Servings Pan. Microwave on high for 7-10 minutes. Remove and immediately press a Small Scoop of peanut butter into the top of each brownie. Allow to cool on the Stackable Cooling Rack for about 5 minutes. Use Releasing Tool to remove from pan.
Microwave additional peanut butter in Small Batter Bowl: drizzle over top of each brownie. Serve immediately.
Cook’s Tip: Tastes awesome with ice cream!
BACON BROCCOLI FRITTATA
Ingredients:
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6 slices turkey bacon
1 clove garlic
¼ red onion
1/3 Pablano Pepper
1 cup (3-4) broccoli flowerets
10 eggs
½ cup evaporated milk
3 small potatoes
4 oz Monterey Jack cheese
1 tbsp Pampered Pantry – Chipotle Rub
½ tbsp. salt
½ tbsp. pepper
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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Directions:
Cook bacon in Saute Pan until crisp. Set aside.
Use the Manual Food Processor to chop onion, pepper and broccoli (together) and add pressed garlic (using the Garlic Press). Place chopped vegetables into Classic Batter Bowl. Chop bacon into the Manual Food Processor: empty into the Classic Batter Bowl with the vegetables. Mix milk and raw eggs to the Manual Food Processor, mix well. Add egg mixture to the vegetables and bacon in the Classic Batter Bowl and mix together with the Classic Scraper.
Grate the potatoes and cheese using the Microplane Coarse Grater. Mix grated potatoes, cheese, Chipotle Rub, salt and pepper together in the Small Batter Bowl using the Mix ‘N Scraper.
Lightly oil inside the wells of the Single Serving Pan. Pour the egg/vegetable/bacon mixture into the wells (should fill all six to about 3/4 full. Scoop potato and cheese mixture on top of eggs and into each well – should be even with top of well.
Microwave on high for 10-12 minutes or until pick comes out clean. Allow to cool for about 5 minutes on the Stackable Cooling Rack. Run the Releasing Tool around the outside edge of each well. Use a spoon to life the cooked frittata’s out of the wells.
Cook’s Tip: Serve with sliced tomatoes.
PEANUT BUTTER CHOCOLATE BANANA BREAD
Ingredients:
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¾ cup sugar
½ cup butter
2 eggs
2 medium ripe bananas
1/3 cup milk
1 tsp vanilla
2 cups flour
½ cup milk chocolate chips
1 tsp baking soda
½ tsp salt
1 cup creamy peanut butter
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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Directions:
Combine flour, baking soda and salt into Small Batter Bowl, set aside.
In Classic Batter Bowl, heat butter in microwave for 30 seconds: cream in sugar until light and fluffy using the Pastry Blender. Use the Stainless Whisk to beat in eggs; blend in bananas, milk and vanilla. Mix in the dry ingredients and chocolate chips.
Lightly grease wells of the Single Serving Pan. Pour batter into each well until about ½ full. Use the Small Scoop, to add a generous dollop of peanut butter to the top of each well.
Microwave on high for 8-12 minutes or until an inserted pick comes out clean. Allow to cool for about 5 minutes on the Stackable Cooling Rack. Run the Releasing Tool around the outside edge of each well. Use a spoon to life the bread out of the wells.
Cook’s Tip: There will be enough left over batter to fill the wells of the Microwave Egg Cooker. Consider melting additional chocolate chips in the Small Batter Bowl and drizzle over the top of each muffin.
Peanut butter and chocolate chips can be replaced by ½ cup of chopped walnuts.
UPSIDE DOWN PINEAPPLE CAKE
Ingredients:
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Cake Batter:
2 eggs
2/3 cup sugar
4 tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter
2/3 cup brown sugar
1 pineapple, approx. 1/2in chunks
½ cup dried cranberries
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
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Directions:
Cake Batter:
Mix eggs, white sugar, pineapple juice in Classic Batter Bowl until smooth. Sift the flour, baking powder and salt together in the Small Batter Bowl. Add the dry ingredients in the Small Batter Bowl to the wet ingredients in the Classic Batter Bowl. Mix together using the Small Stainless Whisk until well blended.
Topping:
Microwave the butter in the Small Batter Bowl: cream in the brown sugar using the Pastry Blender or clean Small Stainless Whisk. Heat in microwave for 30 second intervals, stirring between, until syrupy.
Drop a Medium Scoop of the warm brown sugar mixture into each very lightly oiled well of the Single Serving Pan. Position on cherry in the bottom, center, of each well and about six chunks pineapple around it.
Fill each well to just over ½ full with cake batter. Microwave on high for 8-12 minutes or until cake starts to look dry around the top edge.
Cook’s Tip: Use the Pineapple Wedger to prepare your fresh pineapple or use canned chunks. For a more traditional cake, substitute use cherries instead of dried cranberries.
Courtesy of your Personal Pampered Chef Laurie Garza-Carl #575185
210-400-7557
Shop, Deals & News: www.pamperedchef.biz/sweetdeals
Recipes, Tips & Specials: www.facebook.com/pamperedchefdeals