Amanda's Fight Blog

Bar Pan Recipe eBook

Here it is! Some of you have asked me to post the Bar Pan Recipes after I posted the Brownie Pan Recipes. Happy to oblige! Enjoy!

Breakfast

4 cups of pancake mix (plus water according to package).

Bake at 400* for 20-25 minutes in your Large Bar Pan until golden brown.

Add any toppings you want! Bananas & Chocolate Chips, Strawberries, Blueberries, Apples & Cinnamon. Talk about an EASY breakfast for a crowd or on busy school mornings!

QUICK PANCAKES

Pancakes the easy way

2 cups bisquick, 2 eggs, 1 cup milk. Pour batter into bar pan and bake at 375 for 15 minutes. Cut into squares with Pizza Cutter and add your favorite toppings. Use the Apple Peeler Corer Slicer to top the batter with perfect thin apple slices and you will have WONDERFUL apple pancakes!

Sweet  & Salty Bacon

Lay a pound of bacon on the bar pan and sprinkle with brown sugar. Bake 15-20 minutes until crispy. This goes GREAT with French toast! You can also do this without the sugar the get crispy bacon with out the mess of frying!

 

 

 

Appetizers & lunch

Bountiful Brunch Pizza

Preheat oven to 400. Line bar pan with parchment paper. For crust combine 2 beaten eggs, salt and pepper and 2 packages frozen hash browns. Bake 10 minutes. Wisk 10 eggs and ľ cup milk in 2qt microwave cooker; microwave on high 3 minutes. Stir and microwave and additional 3 minutes. Spread cooked egg mixture on potato crust. Top with ham, onion, green pepper, mushrooms and cheddar cheese. Bake 10 minutes. Cut with Pizza Cutter.

BAKED EGGPLANT PARMESAN CRISPS

WHEN PREPARING THIS RECIPE, LOOK FOR ANY TYPE OF EGGPLANT THAT IS 2 INCHES IN DIAMETER. JAPANESE OR ITALIAN BABY EGGPLANT ARE EQUALLY GOOD.

INGREDIENTS

  • 2 baby eggplants (about 2 inches in diameter), peeled
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 6 slices French bread, coarsely chopped (1 1/2 cups fresh bread crumbs)
  • 2 teaspoons Italian Seasoning Mix
  • 1/4 cup all-purpose flour
  • 2 eggs, lightly beaten
  • Vegetable oil
  • 2 ounces goat cheese (from 3 1/2-4-ounce log)
  • Slow-Roasted Cherry Tomatoes (see below)
  • Fresh basil (optional)

 

DIRECTIONS

  1. Preheat oven to 400°F. Brush Large Bar Panwith vegetable oil. Cut eggplants into twenty-four 1/4-inch slices. Combine Parmesan cheese, bread crumbs and seasoning mix in shallow dish. Dredge eggplant lightly with flour, shaking off excess; dip into beaten egg and then into bread crumb mixture, coating evenly.

  2. Place eggplant in a single layer on bar pan and spray with vegetable oil using Kitchen Spritzer. Bake 18-20 minutes or until coating is golden brown and eggplant is tender; remove from oven.

  3. Meanwhile, cut goat cheese into six slices; cut each slice into quarters. Top each eggplant slice with one piece of goat cheese and one roasted tomato half. Garnish with fresh basil, if desired. Serve immediately.

Yield:

  • 24 appetizers  servings of 3 appetizers

Nutrients per serving:

Calories 180, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 65 mg, Carbohydrate 19 g, Protein 9 g, Sodium 370 mg, Fiber 3 g 

U.S. Diabetic exchanges per serving:

 1 starch, 1 high-fat meat (1 carb)

Cook’s Tips:

Slow-roasted cherry tomatoes can be prepared several days in advance. Store them in an air-tight container and refrigerate until ready to use. This recipe can be easily doubled. The tomatoes are delicious in salads, on pizzas or on their own as a snack. 

When purchasing eggplants, look for smooth skin and no soft spots. Eggplants spoil quickly and should be used within a couple of days of purchase. 

To substitute large eggplant (4 1/2 inches in diameter), cut it into six 1/4-inch-thick slices and then cut each slice into quarters; proceed as recipe directs.

Slow-Roasted Cherry Tomatoes:  Preheat oven to 175°F.  Line Medium Bar Pan with Parchment Paper.  Cut 12 cherry tomatoes in half crosswise; toss with 1 teaspoon olive oil. Place in a single layer on bar pan, cut side up.  Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.  Bake 1 hour, 50 minutes to 2 hours or until edges of tomatoes appear shrivled.  Remove from oven; cool completely.

BAKED BRIE WITH APPLES & CRANBERRIES

OUR SMALL BAR PAN KEEPS THIS CLASSY APPETIZER WARM, ALLOWING GUEST TO SAVOR EVERY BITE.

INGREDIENTS

  • 1/2 medium apple
  • 1/4 cup (50 mL) sliced almonds
  • 1/4 cup (50 mL) sweetened dried cranberries
  • 1 tbsp (15 mL) packed brown sugar
  • 1/4 tsp (1 mL) Korintje Cinnamon
  • 1 tbsp (15 mL) butter or margarine, melted
  • 1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature
  •  Apple wedges or assorted crackers (optional)

DIRECTIONS

  1. Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

  2. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Small Bar Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.

  3. Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield:

  • 8  servings

Nutrients per serving:

(excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook’s Tips:

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Substitute ground cinnamon for the Korintje Cinnamon, if desired.

Golden raisins or dried cherries can be substituted for dried cranberries, if desired.

Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other cheeses, from mild to sharp, bread sticks, crackers, apples, pears and grapes for a sophisticated party offering.

TUSCAN PANZANELLA SALAD

PANZANELLA IS A HEARTY ITALIAN BREAD SALAD. FOR A MORE SUBSTANTIAL MEAL, ADD DICED COOKED CHICKEN OR ITALIAN DELI MEATS.

INGREDIENTS

    Salad
  • 1 loaf ciabatta or other crusty Italian bread (4 ounces), cut into 1/2-inch cubes
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  • 2 medium plum tomatoes, seeded and diced
  • 1/2 medium cucumber, peeled, seeded and diced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced fresh basil

 

    Vinaigrette
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, pressed
  • 3 tablespoons olive oil
  • 1/2 ounce shaved fresh Parmesan cheese

 

DIRECTIONS

  1. Preheat oven to 450°F. For salad, place bread cubes on Medium Bar Pan; bake 15-18 minutes or until golden brown. Remove from oven; cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion and basil.

  2. For vinaigrette, combine lemon juice, vinegar and garlic in Small Batter Bowl. While continuously whisking, add oil in a thin, steady stream. Drizzle dressing over salad; toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates; shave cheese over each serving using Vegetable Peeler.

Yield:

  • 2  servings

Nutrients per serving:

Calories 460, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 5 mg, Carbohydrate 41 g, Protein 10 g, Sodium 720 mg, Fiber 4 g 

U.S. Diabetic exchanges per serving:

3 starch, 5 fat (3 carb)

Cook’s Tips:

Ciabatta (chuh-BAH-tah), literally translated, means “slipper,” which describes this Italian bread’s shape. It is a flat, crusty bread with a chewy, holey interior. Any good-quality, crusty Italian or French bread can be substituted for the ciabatta, if desired. 

The technique of thinly slicing basil leaves is called “chiffonade” (shif-un-NAHD). Stack the basil leaves, placing smaller leaves on top of the larger leaves, and roll them up into a tight cylinder. Slice the roll crosswise into thin strips using a sharp knife to prevent bruising. This technique can be used for lettuce leaves, as well.

Ham & Cheddar Snack Squares

Preheat oven to 400.  For crust arrange 40 saltine crackers on the bottom of the bar pan. Crush an additional 16 crackers into crumbs and mix with 1 ½ cups shredded cheese. Sprinkle of cracker crust. Next, combine 1 cup sour cream, 1 ½ cups chopped ham and ½ cup diced red bell pepper. Scoop filling over the crust and even out with large spreader. Bake 22-25 minutes until golden brown and set. Cut into squares and serve warm.
Cheesy Artichoke Triangles

Preheat oven to 375. Unroll 1 package of crescent rolls across on end of bar pan with longest sides of dough across width of pan. Repeat using a second package of crescent roll dough. Seal perforations and press up sides to form crust. Bake 10-12 minutes and remove from oven. Next, mix 2 packages cream cheese, 1tsp lemon zest, 2 eggs, ½ cup parmesan cheese and one pressed garlic clove. Finely chop 1 can artichoke hearts with chopper and add to cream cheese mixture. Spread mixture evenly over crust. Arrange 2 sliced plum tomatoes and parmesan cheese over filling. Bake 25-30 minutes. Cool 10 minutes and cut into triangles.

 

Clubhouse Chicken Squares

Preheat oven to 375. Preheat oven to 375. Unroll 1 package of crescent rolls across on end of bar pan with longest sides of dough across width of pan. Repeat using a second package of crescent roll dough. Seal perforations and press up sides to form crust. Bake 10-12 minutes and remove from oven. Cool Completely. Next, combine 1 package cream cheese, 2 tbs mayo, 1 garlic clove pressed, and 1 tsp dill mix. Spread cream cheese mixture over crust. Top cream cheese with 1 can chunk white chicken. Top with thinly sliced cucumber, diced tomatoes, shredded cheddar, and crumbled bacon. Chill 30 minutes. Cut into squares.

 

Dinner

Stuffed Crust Pizza

Preheat oven to 425. Unroll 2 tubes pizza crust into bar pan. Place 10 string cheese sticks end to end around edge of pan. Roll edge of crust over cheese, pinching to seal. Brush dough with olive oil. Press garlic into 1 can pizza sauce; spread over dough and up sides. Top with toppings and mozzarella cheese. Bake 18-20 minutes.
Pan Roasted Veggies and Chicken

Preheat oven to 425. For a fancy look- use the crinkle cutter…cut potatoes, zucchini, yellow squash, red pepper, red onion and place in the pan. Toss with 2 tbs olive oil. Press garlic over veggies. Spread veggies around edges of pan- leaving center open. Combine Breadcrumbs and rosemary seasoning with 2 tbs olive oil. Dip 4 chicken breasts in egg, then bread crumb mixture. Place in center of pan and bake 25 minutes. ***Roasted veggies alone are a wonderful side dish or addition to fajitas!

 

 

ITALIAN PANZANELLA SALAD

INGREDIENTS

    Bread
  • 2 tbsp (30 mL) olive oil
  • 8 cups (2 L) Italian bread cubes (about 3/4 of a 1-lb/450-g loaf, cut into 3/4-in./2-cm cubes)
  • 2   garlic cloves, pressed

 

    Salad and Dressing
  • 8 cups (2 L) torn romaine lettuce
  • 1 cup (250 mL) mushrooms, sliced
  • 1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced
  • 8 oz (250 g) diced salami or ham
  • 1/2 cup (125 mL) pitted ripe olives, chopped
  • 1/2 cup (125 mL) sliced red onion
  • 1 medium zucchini, sliced (about 1 cup/250 mL)
  • 1 cup (250 mL) Italian vinaigrette
  • 1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)

 

DIRECTIONS

  1. Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan. Bake 12-15 minutes or until golden brown. Cool completely.

  2. In Collapsible Serving Bowl – (8 Quart), combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.

Yield:

  • 8  servings

Nutrients per serving:

Calories 430, Total Fat 31 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 14 g, Sodium 1200 mg, Fiber 3 g

TANGY OVEN-BARBECUED CHICKEN

INGREDIENTS

  • 1   broiler-fryer chicken (about 4 lb/1.8 kg), cut into quarters
  • 1 cup (250 mL) barbecue sauce
  • 1/4 cup (50 mL) peach or apricot preserves
  • 1 tsp (5 mL) dried thyme

DIRECTIONS

  1. Preheat oven to 350°F (180°C). In medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on Large Bar Pan; spoon sauce over chicken.

  2. Bake 1 hour to 1 hour, 15 minutes or until Digital Pocket Thermometer registers 170°F (77°C) in thickest part of breast or 180°F (82°C) in thickest part of thigh portion and juices run clear.

Yield:

  • 4  servings

Nutrients per serving:

Calories 500, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 165 mg, Carbohydrate 21 g, Protein 55 g, Sodium 660 mg, Fiber less than 1 g

MINI ITALIAN MEAT LOAVES

THESE LITTLE MEAT LOAVES FIT PERFECTLY ON THE SMALL BAR BAN. THE LAYER OF MARINARA SAUCE SEALS IN MOISTURE SO THE MEAT LOAVES STAY MOIST AND FLAVORFUL. 

INGREDIENTS

  • 2 tbsp Chopped Onion
  • 8 oz 90% Lean Ground Beef
  • 2 Tbsp Unseasoned Dry Bread Crumbs
  • 1 small garlic clove, pressed
  • 1/2 teaspoon Italian Seasoning Mix
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup refrigerated marinara sauce, divided
  • 1/4 cup (1 ounce) shredded Italian cheese blend

DIRECTIONS

  1. Preheat oven to 375°F. Spray Small Bar Panwith nonstick cooking spray. Chop onion using Food Chopper. In Stainless (2-qt.) Mixing Bowl, combine onion, ground beef, bread crumbs, garlic pressed with Garlic Press, seasoning mix, salt and black pepper. Add 1/4 cup of the marinara sauce; mix lightly but thoroughly.

  2. Shape meat mixture into two small loaves and place on pan; top with remaining marinara sauce. Bake 25-30 minutes or until meat is no longer pink in centers and Digital Pocket Thermometer registers 160°F.

  3.  Sprinkle loaves with cheese; bake 1 minutes or just until cheese begins to melt. Remove from oven to serving plates.

Yield:

  • 2  servings

Nutrients per serving:

Calories 310, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 11 g, Protein 28 g, Sodium 750 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

 1/2 starch, 4 low-fat meat, 1 fat (1/2 carb)

Cook’s Tips:

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Italian cheese blend is a mixture of up to six different cheese. These include mozzarella, provolone, Parmesan, Romano, fontina and/or Asiago. Italian cheese blend is a quick way to add flavor to pizzas, sandwiches and pasta dishes.

PAN-SEARED SALMON WITH JULIENNE VEGETABLES

FIRM-TEXTURED SALMON IS PERFECT FOR GRILLING INDOORS IN OUR GRILL PAN. THE JULIENNE VEGETABLE MEDLEY COOKS QUICKLY IN THE SAME PAN.

INGREDIENTS

  • 2 large carrots
  • 2 medium yellow summer squash
  • 2 medium zucchini
  • 3 tablespoons butter or margarine
  • 2 tablespoons snipped fresh parsley
  • 2   garlic cloves, pressed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4   skinless salmon fillets (4-6 ounces each), about 1 inch thick

DIRECTIONS

  1. Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, or grate carrot, squash and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds, to measure 4 cups vegetables.

  2. In Small Micro-Cooker®, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Professional Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 tablespoon butter mixture. Using Chef’s Silicone Basting Brush, brush salmon fillets with remaining butter mixture.

  3. Heat Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 tablespoon butter mixture; toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetables are crisp-tender; remove from pan and keep warm.

  4. Return pan to heat. Increase heat to medium-high. Place salmon in pan; cook 3 minutes. Turn with Nylon Turner; cook 3-4 minutes or until salmon flakes easily with fork. Serve over vegetables.

Yield:

  • 4  servings

Nutrients per serving:

Calories 330, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 90 mg, Carbohydrate 12 g, Protein 30 g, Sodium 460 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

1/2 starch, 4 meat (1/2 carb)

Cook’s Tips:

Fresh fish should be refrigerated promptly after purchasing and used within 1-2 days.

Salmon fillets are often sold with the skin intact. You can ask at the fish counter to have the skin removed. To remove the skin yourself, place fillet, skin side down, on Cutting Board. At one end, cut through to the skin using Chef’s Knife. While firmly holding onto the skin, angle the knife and cut the flesh from the skin using a sawing motion.

Test fish for doneness by flaking with a fork at its thickest point. It should be opaque throughout.

To cook the salmon fillets over charcoal, prepare grill for direct cooking over medium coals. Brush fillets with butter mixture as recipe directs. Grill, covered, 8-10 minutes or until fish turns opaque and flakes easily with a fork.

BARBECUED CHICKEN DRUMSTICKS

SLIGHTLY SWEET, SMOKY AND MILD, THESE DRUMSTICKS ARE A REAL CROWD-PLEASER. 

INGREDIENTS

  • 3 lbs (1.4 kg) chicken drumsticks (about 12-14)
  • 2 tbsp (30 mL) vegetable oil
  • 3 tbsp (45 mL) Smoky Applewood Rub, divided
  • 1/2 cup (125 mL) apple jelly
  • 1/4 cup (50 mL) ketchup
  • 1 tsp (5 mL) cider vinegar

DIRECTIONS

  1. Preheat oven to 375°F (190°C). Rinse chicken drumsticks with cold water. Pat dry with paper towels. Place chicken in either Large Bar Panlined with parchment paper or Shallow Baker(no need for parchment paper in Shallow Baker.)

  2. Brush all sides of drumsticks with oil using Chef’s Silicone Basting Brush. Sprinkle with 2 tbsp (30 mL) of the rub, rubbing lightly into skin. Bake 40 minutes.

  3. Meanwhile, mix apple jelly, ketchup, remaining 1 tbsp (15 mL) rub and vinegar in Small Micro-Cooker®. Microwave, covered, on HIGH 1 minute; mix well. Continue microwaving, covered, 30-60 seconds or until smooth when stirred.

  4. Brush chicken with half of the sauce. Continue baking 10 minutes. Turn chicken with Chef’s Tongs; brush with remaining sauce and continue baking 10 minutes.

Yield:

  • 12-14  servings of 1 drumstick

Nutrients per serving:

Calories 260, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 135 mg, Carbohydrate 13 g, Protein 24 g, Sodium 350 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 meat (1 carb)

Cook’s Tips:

Use the Professional Shears to trim any excess skin from drumsticks.

To make paper drumstick holders, cut 3 1/2-inch squares of parchment paper. Place end of baked drumstick in center of parchment square. Press paper up around drumstick and gently twist.

For a cool change of pace, try these glazed chicken drumsticks at your next summer picnic. After baking drumsticks, cool slightly then refrigerate until well chilled.

PAN-FRIED FETA WITH RED PEPPER SALSA

PAN-FRYING THE FETA CREATES A CRISP EXTERIOR WHILE KEEPING THE INSIDE SOFT AND CREAMY.

INGREDIENTS

  • 1 cup (250 mL) plus 2 tbsp (30 mL) jarred roasted red peppers, drained
  • 3 tbsp (45 mL) olive oil, divided
  • 1 tsp (5 mL) Greek Rub
  • 1 garlic clove, pressed
  • 1/4 tsp (1 mL) plus 1/8 tsp (0.5 mL) crushed red pepper flakes (optional)
  • 2 tbsp (30 mL) chopped fresh parsley, divided
  • 4 (6-in./15-cm) flat pita bread rounds (without pockets)
  • 8 oz (250 g) block feta cheese
  • 1/2 cup (125 mL) all-purpose flour
  • 1 tbsp (15 mL) plus 2 tsp (10 mL) toasted pine nuts
  • 1/4 cup (50 mL) pitted kalamata olives, sliced

DIRECTIONS

  1.  Preheat oven to 450ºF (220ºC). Finely chop peppers using Food Chopper. Add peppers, 1 tbsp (15 mL) of the oil, rub, pressed garlic and pepper flakes, if desired, to (1.5-qt./1.4-L) Saucepan. Simmer over medium-high heat 5-7 minutes or until most of the liquid has evaporated. Stir in half of the parsley; set aside. Cut pitas into eight wedges for a total of 32 wedges. Arrange on Large Bar Pan; bake 8-10 minutes or until beginning to brown.

     

  2.  Meanwhile, cut feta in half horizontally; coat with flour, shaking off excess. Heat remaining oil in (10-in./24-cm) Skillet over medium heat 2-3 minutes or until shimmering. Add feta; cook undisturbed 3-4 minutes or until edges begin to brown. Carefully turn over using Small Slotted Turner; cook 3-4 minutes or until crisp. Pour three-fourths of the salsa onto serving platter; top with feta and remaining salsa. Garnish with remaining parsley, pine nuts and olives. Serve immediately with pita wedges.

Yield:

  • 16  servings

Nutrients per serving:

Calories 130, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 5 g, Sodium 350 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb)

Cook’s Tips:

Pan-frying the feta gives it an attractive golden-brown color and brings out the flavor of this tangy cheese.

MAKE-AHEAD: Salsa can be prepared up to 2 days in advance. Transfer to bowl; cover and refrigerate. Reheat before serving.

SPICY SESAME CAULIFLOWER

INGREDIENTS

  •  Oil for spraying pan
  • 1   medium head cauliflower (around 2 lbs/1 kg)
  • 2   egg white
  • 3/4 cup (175 mL) panko breadcrumbs
  • 3 tbsp (45 mL) honey
  • 3   garlic cloves
  • 2 tbsp (30 mL) low-sodium soy sauce
  • 1/2-1 tbsp (7-15 mL) Sriracha sauce
  • 1 tsp (5 mL) onion powder
  • 1/2 cup (125 mL) water
  • 1 tbsp (15 mL) cornstarch
  • 2 cups (500 mL) hot cooked rice
  •  Sesame seeds
  •  Green onion slices or chopped cashews (optional)

 

DIRECTIONS

  1. Preheat the oven to 425°F (220°C)). Spray the Large Bar Pan with oil using the Kitchen Spritzer.

  2. Cutting around the core, trim the cauliflower into 1½” (4 cm) florets, and place in a 6-qt. (6-L) Stainless Steel Mixing Bowl.

  3.  In a 1-cup (250-mL) Prep Bowl, whisk the egg whites until frothy.

  4. Pour the egg whites over the cauliflower and mix to coat. Add the panko and thoroughly coat.

  5. Carefully place the cauliflower on the pan, ensuring the coating stays on the cauliflower. Bake for 20–22 minutes or until lightly browned.

  6. In a small bowl, combine the honey, garlic pressed with the Garlic Press, soy sauce, Sriracha, and onion powder. Add to a small saucepan. Bring to a simmer over medium heat, stirring occasionally.

  7. In a small bowl, dissolve the cornstarch in water. Pour the mixture into the saucepan; stir and bring back to a simmer. Simmer for about 2 minutes, or until the sauce thickens.

  8. Remove the cauliflower and place in a large bowl. Pour the sauce over the cauliflower and mix to gently coat.

  9. Serve over cooked rice and top with sesame seeds, green onions, or chopped cashews.

Yield:

  • 4  servings of 3/4 cup (175mL) cauliflower and 1/2cup (125mL) cooked Rice

Nutrients per serving:

Calories 290, Total Fat 0.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 56 g, Fiber 4 g, Sugars 17 g, Protein 15 g

Cook’s Tips:

To make a gluten-free version of this recipe, you can swap the soy sauce and panko for gluten-free alternatives.

ROASTED POTATO BITES

THIS UNIQUE APPETIZER TAKE THE COMFORT OF A BAKED POTATO WITH “THE WORKS” AND SPINS IT IN A FRESH, APPEALING WAY.

INGREDIENTS

  • 12 “B” size red potatoes (about 2 inches in diameter), unpeeled
  • 1 tablespoon olive or vegetable oil
  • 2 garlic cloves, pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces chive and onion cream cheese spread
  • 3 tablespoons sour cream
  • Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

DIRECTIONS

  1. Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Core & More. In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat.

  2. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

  3. In Small Batter Bowl, combine cream cheese spread and sour cream; whisk together until smooth using Stainless Whisk. Attach desired tip to Easy Accent® Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Yield:

  • 24  servings of 2 appetizers

Nutrients per serving:

Calories 80, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 9 g, Protein 2 g, Sodium 150 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 starch, 1 fat (1/2 carb)

Cook’s Tips:

“B” size potatoes are new red potatoes that measure about 2 inches in diameter. They are often found in bags by the other potatoes in most grocery stores. 

The mid-sized Medium Bar Pan is perfect for preparing a variety of bite-sized appetizers, bar cookies, biscuits and brownie mixes (19-21 ounces). It is also ideal for frozen foods such as chicken patties and French bread pizzas.

SERRANO SHRIMP POPPERS

THIS RECIPE CAN BE EASILY DOUBLED AND PREPARED QUICKLY IN ASSEMBLY-LINE FASHION FOR THE PERFECT APPETIZER TO SERVE A CROWD.

INGREDIENTS

  • 12 large uncooked shrimp (21-25 per pound), peeled and deveined, tails removed
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1-2 tablespoons seeded and finely chopped fresh serrano peppers
  • 2 garlic cloves, pressed
  • 1 1/2 cups corn flake cereal, finely crushed
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • Vegetable oil

DIRECTIONS

  1. Preheat oven to 400°F. Using the tip of Utility Knife, make a lengthwise cut along the back of each shrimp, not cutting all the way through. Ease open with fingers.

  2. Combine cream cheese and 1/4 teaspoon of the salt in Small Batter Bowl. Add serrano peppers and garlic; mix until well blended. Attach open star tip to Easy Accent® Decorator; fill with cream cheese mixture. Pipe cream cheese mixture down center of each shrimp. Fold shrimp over to return to original shape.

  3. Combine corn flake cereal, paprika, cayenne pepper and remaining 1/8 teaspoon salt in shallow dish. Holding shrimp by the tail end, dredge shrimp lightly in flour, shaking off excess; dip into beaten egg and then into cereal mixture, coating evenly. Arrange in a single layer on Medium Bar Pan. Lightly spray shrimp with oil. Bake 16-17 minutes or just until shrimp is cooked through.

Yield:

  • 12 shrimp  servings of 3 shrimp

Nutrients per serving:

Calories 320, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 115 mg, Carbohydrate 40 g, Protein 16 g, Sodium 850 mg, Fiber 1 g 

U.S. Diabetic exchanges per serving:

 2 1/2 starch, 1 medium-fat meat, 1 fat (2 1/2 carb)

Cook’s Tips:

For easier handling, freeze stuffed shrimp for 15 minutes on Cutting Board before applying breading. 

This recipe can be made ahead of time. Stuff and bread shrimp up to 1 day in advance. Bring to room temperature before baking. 

Serrano peppers are smaller and spicier than jalapeños. Make sure to wear plastic food-handling gloves while working with spicy chile peppers.

DESSERTS

Bonanza Brownie Bars 

DIVIDE ONE BAR PAN OF HOMEMADE BROWNIES INTO THREE SECTIONS AND CHOOSE A DIFFERENT TOPPING FOR EACH. YOU’RE SURE TO PLEASE EVERYONE.

INGREDIENTS

    Brownies
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups unsweetened cocoa powder
  • 1 1/4 cups butter or margarine
  • 2 1/2 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla

 

DIRECTIONS

  1. Preheat oven to 325°F. Spray Large Bar Panwith vegetable oil using Kitchen Spritzer. For brownies, combine flour and cocoa powder in Small Batter Bowl; set aside. Melt butter in (3-qt.) Saucepan over medium-low heat. Remove saucepan from heat. Stir in sugar using Mix ‘N Scraper®. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually add flour mixture, mixing until well blended. Spread evenly in pan. Bake 28-33 minutes or until edges are firm. (Do not overbake.) Cool completely in pan. For topping, cut brownies crosswise into three even sections; top each section with a Topping Variation. Cut each section into 15 bars.

Yield:

  • 45 brownies
    45  servings of 1 brownie with vanilla frosting

Nutrients per serving:

Calories 150, Fat 7 g, Sodium 70 g, Dietary Fiber 1 g

Hummingbird Cake (Oprah’s favorite)

Preheat oven to 350. Spritz bar pan with oil. Combine in large bowl: 3 cups flour, 2 cups sugar, 1 tsp baking powder, 1 tsp salt, 1 tsp cinnamon. Then hand mix in 1 ½ cup vegetable oil & 3 beaten eggs until moist. Next add 2 tsp. vanilla, 2 cups soft bananas, 1 cup chopped pecans, 8 oz can crushed pineapple. Bake 25-30 minutes. Frost with icing: 1 package cream cheese, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla and ½ cup chopped pecans (optional)

 

 

Tempting Toffee Crisps

Preheat oven to 350. Arrange 12 whole graham cracker sheets in single layer in bar pan. Combine ľ cup brown sugar, ľ cup REAL butter and 1 tsp vanilla in sauce pan until boiling. Boil 4 minutes. Pour over crackers. Bake 10-12 minutes until bubbly and lightly browned. Place pan on cooling rack. Sprinkle with 1 cup mini chocolate morsels, allow to soften and spread with the large spreader. Sprinkle ½ cup chopped almonds over chocolate. Cool completely. Refrigerate until chocolate is firm and cut or break into pieces.
EASY Spice Sheet Cake

Prepare a box of yellow cake mix according to package directions and mix in 2 tbs. cinnamon plus. Top with icing made from 1 stick butter, Ľ cup milk, 4 ½ cups powdered sugar, ½ tsp vanilla, 1 tsp cinnamon (or cinnamon plus). You can also just add cinnamon to your favorite white frosting if you prefer frosting over icing.
Carmel Nut Cookie Bars

You will use packages premade cookie dough or the equivalent in homemade dough. Press 1 ½ package of chocolate chip cookie dough into the bar pan, top with shopped nuts and drizzle with caramel ice cream topping. Top with the remaining 1 ½ package of chocolate chip cookie dough and bake 25 minutes. Cool and cut into squares.

 

FANCY SOUTHERN NUT BARS

CUT THESE BARS SMALL AS THEY’RE WONDERFULLY RICH WITH NUTS, HONEY AND CREAM. A STONEWARE BAR PAN WILL MAKE ENOUGH FOR YOUR NEXT HOLIDAY GATHERING.

INGREDIENTS

    Crust
  • 3/4 cup butter, softened
  • 1/3 cup granulated sugar
  • 1   egg
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour

 

    Filling
  • 1 can (10 ounces) salted cashews or deluxe mixed nuts, coarsely chopped
  • 1 cup pecan halves, coarsely chopped
  • 1   lemon
  • 3/4 cup butter or margarine
  • 1/2 cup honey
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup whipping cream

 

DIRECTIONS

  1. Preheat oven to 350°F. For crust, beat butter and sugar until light and fluffy in Classic Batter Bowl. Blend in egg and salt. Gradually beat in flour just until mixture holds together. Using fingertips, pat dough over bottom and halfway up sides of Large Bar Pan. Roll crust evenly using floured Baker’s Roller®. Bake 20 minutes. Remove from oven to Stackable Cooling Rack.

  2. Meanwhile, for filling, coarsely chop nuts using Food Chopper. Using Zester/Scorer, zest lemon. Set nuts and lemon zest aside.

  3. Heat butter and honey in (2-qt.) Saucepan over medium-high heat until butter is melted, stirring occasionally.

  4. Add sugars, stirring until dissolved, then bring to a full, rolling boil. Boil 2 minutes without stirring. Remove pan from heat.

  5. Immediately stir in cream. Add nuts and zest; stir until nuts are coated. Cool 5 minutes. Spoon filling evenly over hot crust; spread with Large Spreader. Bake 10-13 minutes or until center of filling just begins to bubble. (Filling will still look fluid.) Cool completely. Cut into bars. Store in tightly covered container in a cool place.

Yield:

  • 48 bars
    48  servings of 1 bar

Nutrients per serving:

Calories 170, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 2 g, Sodium 115 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 2 fat (1 carb, 2 fat)

Cook’s Tips:

For the best flavor, use butter for these nutty bars.

When forming the crust, pinch off small pieces of dough and place 1-2 inches apart over bottom of Bar Pan. Press the mounds of dough with your fingertips to completely cover bottom and halfway up sides, then make the crust smooth and even with a floured Baker’s Roller®.

For added assurance, you can use the Digital Pocket Thermometer when preparing the filling. Once the sugar mixture has boiled 2 minutes, it should be at the Firm-Ball Stage (Level 3) or 244°-248°F.

PUMPKIN PIE Á LA EASY

ENTERTAINING IS EASIER THAN EVER WHEN YOU BAKE UP THIS CROWD-PLEASING PUMPKIN DESSERT IN OUR LARGE BAR PAN.

INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 3/4 cup quick or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup pecans, chopped
  • 2/3 cup butter or margarine, melted
  • 4   eggs
  • 2 cans (15 ounces each) solid pack pumpkin
  • 2 cans (14 ounces each) sweetened condensed milk (not evaporated milk)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  •  Thawed, frozen whipped topping (optional)
  •  Pecan halves (optional)

DIRECTIONS

  1. Preheat oven to 350°F. In Classic Batter Bowl, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in Large Micro-Cooker® on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Large Bar Pan. Bake 15 minutes. Meanwhile, lightly beat eggs in Batter Bowl using Stainless Whisk. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using Mini-Serving Spatula. Garnish each serving with whipped topping using Easy Accent® Decorator, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares.

Yield:

  • 24  servings

Nutrients per serving:

Calories 230, Fat 11 g, Sodium 200 mg, Dietary Fiber 2 g

Cook’s Tips:

This recipe can be made in the Square Baker. Divide ingredient amounts in half and bake as directed. Yield: 12 servings

Be sure to purchase canned pumpkin, not pumpkin pie filling, for this recipe.

You can substitute 3 1/2 teaspoons pumpkin pie spice for the ground cinnamon, ginger and nutmeg.

TEXAS SHEET CAKE

NOT JUST TEXANS CAN APPRECIATE THE BIG, DELICIOUS FLAVOR OF THESE BAR PAN TREATS. WITH SOME REDUCED-FAT INGREDIENTS, WE’VE EVEN LIGHTENED THEM UP A BIT FOR Y’ALL. 

INGREDIENTS

    Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup (1 stick) vegetable oil spread (70% fat)
  • 1/4 cup unsweetened cocoa powder
  • 2   eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

 

    Frosting
  • 5 tablespoons fat-free (skim) milk
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons vegetable oil spread (70% fat)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

 

DIRECTIONS

  1. Preheat oven to 350°F. Spray Large Bar Panwith canola oil using Kitchen Spritzer. For cake, combine flour and sugar in Small Batter Bowl; set aside. In (3-qt) Saucepan, heat water, vegetable oil spread and cocoa powder over medium heat; bring to a boil, stirring occasionally. Using Silicone Sauce Whisk, stir in flour mixture. Add eggs, buttermilk, baking soda, vanilla and salt; mix well. Pour into pan.

  2. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack. Cool 10 minutes before frosting.

  3. For frosting, place milk, cocoa powder and vegetable oil spread in Large Micro-Cooker®. Microwave on HIGH 45 seconds or until spread is melted; whisk until smooth. Add powdered sugar and vanilla; whisk until smooth. Spread over warm cake using Large Spreader. Cool completely. Cut into squares. Store in tightly covered container in refrigerator.

Yield:

  • 24  servings of 1 square

Nutrients per serving:

Calories 210, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 41 g, Protein 2 g, Sodium 160 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 1 fat (3 carb, 1 fat)

Cook’s Tips:

In a pinch, sour milk can be substituted for buttermilk, Combine 1/2 cup milk and 1 1/2 teaspoons vinegar or lemon juice. Let stand 5 minutes or until slightly thickened before using.

The cake needs to be warm for the frosting to be of correct spreading consistency. Cool cake just 10 minutes before topping it with the frosting.

OLD-FASHIONED APPLE PIE SQUARES

EVERYONE’S FAVORITE APPLE PIE, TAKES ON A NEW SHAPE WHEN BAKED IN OUR LARGE BAR PAN. WITH EIGHTEEN GENEROUS SERVINGS, THERE’S PLENTY FOR SECONDS.

INGREDIENTS

    Crust & Filling
  • 1 package (15 ounces) refrigerated pie crusts (2 crusts)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 medium Granny Smith apples (about 2 1/2 pounds)
  • 1   egg, lightly beaten

 

    Glaze
  • 1 cup powdered sugar
  • 5-6 teaspoons milk

 

DIRECTIONS

  1. Preheat oven to 400°F. For crust and filling, let pie crusts stand at room temperature 15 minutes. Combine granulated sugar, cinnamon and salt in Flour/Sugar Shaker; set aside. Lightly flour flat side of Large Grooved Cutting Board; roll one pie crust to a 16 x 11-inch rectangle using lightly floured Baker’s Roller®. Fold crust in half, then in quarters. Place crust in Large Bar Pan; unfold and fit loosely into bottom of pan. Peel, core and slice apples using Apple Peeler/Corer/Slicer to make about 8 cups slices. Cut slices crosswise in half; layer apples in even rows over crust in pan. Sprinkle sugar mixture over apples. Roll remaining crust into a 16 x 11-inch rectangle; fold in half, then in quarters. Gently unfold crust over apples. (Do not seal edges.) Using V-Shaped Cutter, cut several slits in top crust; brush with egg using Chef’s Silicone Basting Brush. Bake 30-35 minutes or until apples are tender and crust is deep golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over warm pastry using V-Shaped Cutter. Cut into squares. Serve warm or at room temperature using Mini-Serving Spatula.

Yield:

  • 18 squares
      servings

Nutrients per serving:

Calories 190, Fat 7 g, Sodium 190 mg, Dietary Fiber 1 g

Cook’s Tips:

Korintje Cinnamon can be substituted for ground cinnamon.

As pie crusts are rolled, they can be cut and patched in corners in order to better fit in the Large Bar Pan. Folding the rolled crusts into quarters makes it easier to transfer crusts from the cutting board to the Bar Pan without stretching. Stretched crusts will shrink during baking.

CHEWY CHOCOLATE-COCONUT JOY BARS

THESE DESSERT BARS DELIVER ON THE FLAVORS OF A POPULAR CANDY BAR AND ARE SO EASY TO MAKE!

INGREDIENTS

  • 1 cup (250 mL) sliced almonds
  • 1 bag (14 oz/400 g) sweetened flaked coconut, divided
  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) packed light brown sugar, divided
  • 1 tsp (5 mL) baking soda
  • 3/4 cup (175 mL) butter (1 1/2 sticks), melted
  • 1 2/3 cups (400 mL) devil’s food cake mix
  • 1   egg
  • 1/3 cup (75 mL) water
  • 1 1/4 cups (300 mL) semi-sweet chocolate morsels, divided
  •  Toasted sliced almonds for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°F (200°C). Finely chop almonds using Food Chopper. Combine almonds, 1 cup (250 mL) of the coconut, flour, 1/2 cup (125 mL) of the brown sugar and baking soda in Classic Batter Bowl; mix well. Add butter; mix until crumbly. Press crumb mixture evenly onto bottom of Large Bar Pan. Bake 8–10 minutes or until light golden brown. Remove pan from oven to Stackable Cooling Rack.

  2. Meanwhile, in clean batter bowl, combine cake mix, remaining 1/4 cup (50 mL) brown sugar, egg and water; whisk 1 minute or until smooth with Stainless Whisk. Pour batter over hot crust; carefully spread to edges using back of Small Mix ‘N Scraper®. Sprinkle batter evenly with 1/2 cup (125 mL) of the chocolate morsels and remaining coconut. Bake 10–12 minutes or until coconut is toasted.

  3. Place remaining 3/4 cup (175 mL) chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Twist top of bag; trim corner. Drizzle chocolate over toasted coconut topping. Garnish with toasted sliced almonds, if desired. Cut into 24 bars using Utility Knife; serve warm or at room temperature.

Yield:

  • 24  servings of 1 bar

Nutrients per serving:

Calories 280, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 32 g, Fiber 2 g, Protein 4 g

Cook’s Tips:

To toast almonds for garnish, place 1/4 cup (50 mL) sliced almonds in (8-in./20-cm) Sauté Pan. Heat over medium heat 5–7 minutes or until toasted, stirring occasionally.

STUFFED PEANUT BUTTER COOKIE BARS

INGREDIENTS

  •  Canola oil for greasing pan
  • 1 pkg (16 oz or 402 g) peanut butter sandwich cookies (about 30 cookies, See Cook’s Tip)
  • 1 pkg (18-19 oz or 450 g) fudge brownie mix
  • 1/4 cup (50 mL) water
  • 2/3 cup (150 mL) canola oil
  • 3   eggs
  • 1/2 cup (125 mL) dry roasted peanuts
  • 1 pkg (12 oz/350 g) semi-sweet chocolate morsels (2 cups/500 mL)

DIRECTIONS

  1. Preheat oven to 375°F (190°C). Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Arrange 30 cookies in rows of 3 x 10 over bottom of pan.

  2. In Classic Batter Bowl, combine brownie mix, water, oil and eggs; mix well with Small Mix ‘N Scraper®.

  3. Pour batter evenly over cookies in pan; spread with Small Mix ‘N Scraper® to cover surface of cookies as much as possible. (Don’t worry if there are a few dry spots; the batter will fill in during baking.)

  4. Bake 18-20 minutes or until wooden pick inserted in brownie portion comes out clean.

  5. Meanwhile, process peanuts in Manual Food Processor until coarsely chopped.

  6. Remove pan from oven to Stackable Cooling Rack. Immediately sprinkle chocolate morsels evenly over brownie; let stand about 3 minutes or until morsels begin to melt. Spread chocolate evenly using clean Small Mix ‘N Scraper®; sprinkle with peanuts.

  7. Cut into 48 squares using Pizza Cutter; serve warm with Mini-Serving Spatula.

Yield:

  • 48  servings of 1 bar

Nutrients per serving:

 Calories 170, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 20 g, Fiber 1 g, Protein 3 g

Cook’s Tips:

 For best results, use peanut-shaped sandwich cookies. Other round sandwich cookies can be used, however, because they are thicker, the cookies may show through the batter after baking.

COCONUT ALMOND BROWNIE SQUARES

WHO COULD BELIEVE SUCH DECADENCE COULD COME FROM A 5-INGREDIENT SHOPPING LIST? BAKE THESE EASY, CANDY-LIKE BARS AND FIND OUT FOR YOURSELF. 

INGREDIENTS

  • 1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
  • 1 package (10 ounces) sweetened flaked coconut (3 3/4 cups)
  • 1 package (11.5 ounces) semi-sweet chocolate chunks
  • 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
  • 1 package (2.25 ounces) sliced natural almonds (2/3 cup)

DIRECTIONS

  1. Preheat oven to 350°F. Spray Large Bar Panwith canola oil using Kitchen Spritzer. Prepare brownie mix according to package directions for cake-like brownies in Classic Batter Bowl. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not overbake.

  2. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.

  3. Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely on Stackable Cooling Rack. Cut into bars.

Yield:

  • 24  servings of 1 bar

Nutrients per serving:

Calories 370, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 45 g, Protein 6 g, Sodium 130 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 1 fruit, 3 1/2 fat (3 carb)

Cook’s Tips:

One package (12 ounces) semi-sweet chocolate morsels can be substituted for the chocolate chunks.

These bars taste even better the next day. To store leftover bars, place in airtight container at room temperature.

Whether you’re saying thank you, happy holidays or welcome to the neighborhood, these elegant brownies make a heartfelt gift.

S’MORES GALORE

BASED ON A FAVORITE GOOEY TREAT MADE ‘ROUND THE CAMPFIRE, WE THINK THESE BARS WILL GO OVER BIG AT THE NEXT SLUMBER PARTY—SERVED ‘ROUND THE FIREPLACE HEARTH, OF COURSE.

INGREDIENTS

  • 20   whole (about 5 x 2-inches) honey graham crackers, divided
  • 6   bars (1.55 ounces each) milk chocolate candy, coarsely chopped
  • 1 package (16 ounces) miniature marshmallows, divided
  • 6 tablespoons butter or margarine, divided
  • 3 tablespoons milk

DIRECTIONS

  1. Preheat oven to 350°F. Arrange single layer of graham crackers to completely cover bottom of Stoneware Bar Pan, breaking crackers to fit. Toast in oven 2 minutes. Remove pan to Stackable Cooling Rack.

  2. Coarsely break remaining graham crackers into Stainless (6-qt.) Mixing Bowl; set aside. Coarsely chop chocolate bars using Food Chopper; set aside.

  3. Combine 3 cups of the marshmallows, 3 tablespoons of the butter and milk in Small Micro-Cooker®. Microwave on HIGH 1 minute. Stir until smooth. Add half of the chopped chocolate; stir until chocolate is completely melted. Using Large Spreader, spread marshmallow mixture evenly over graham crackers in pan.

  4. Melt remaining 3 tablespoons butter; toss with broken graham crackers. Add remaining marshmallows and chopped chocolate; toss lightly. Using Mix ‘N Scraper®, spoon evenly over mixture in pan. Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes. Cut into bars. Serve warm or cool.

Yield:

  • 24 bars
    24  servings of 1 bar

Nutrients per serving:

Calories 200, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 10 mg, Carbohydrate 32 g, Protein 2 g, Sodium 120 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 1 fat (2 carb, 1 fat)

Cook’s Tips:

To arrange a single layer of graham crackers in the Bar Pan, use 12 graham crackers to make two rows in the pan. Break one additional graham cracker lengthwise and add to cover bottom of pan.

These sweet snacks are best when eaten the day they’re made. Although you can store them in a tightly covered container, the graham crackers tend to lose their crispness after a day.

To easily cut the S’Mores bars, dip the Utility Knifeinto hot water occasionally while cutting.

GOOEY CARAMEL CORN BARS

IT WILL BE HARD TO RESIST THESE GOOEY BARS; THE BASE OF THE CRUST IS A FAVORITE CHILDHOOD SNACK!

INGREDIENTS

  • 1/4 cup (50 mL) dry-roasted salted peanuts
  • 2 bags (4.25 oz each) bags (4.25 oz each) caramel-coated popcorn and peanut mix (about 5 cups/1.25 L), divided
  • 1 bag (14 oz/340 g) caramel candies, unwrapped
  • 2 tbsp (30 mL) milk
  • 1/4 cup (50 mL) butter (1/2 stick)
  • 1 1/4 cups (300 mL) semi-sweet chocolate morsels, divided
  • 1 cup (250 mL) miniature marshmallows

DIRECTIONS

  1. Chop peanuts using Food Chopper; set aside. Set aside 1 cup (250 mL) of the popcorn. Place remaining popcorn into large resealable plastic bag. Crush into coarse pieces using flat side of Meat Tenderizer. Place crushed popcorn into Stainless (6-qt./6-L) Mixing Bowl.

  2. Combine caramel candies, milk and butter in Small Batter Bowl. Microwave, uncovered, on HIGH 1-3 minutes or until melted and hot, stirring every 30 seconds. Add 1 cup (250 mL) of the chocolate morsels; stir until melted. Set aside 1/2 cup (125 mL) of the caramel mixture in (1-cup/250-mL) Easy Read Measuring Cup. Add remaining caramel mixture to crushed popcorn; mix well using Mix ‘N Scraper®.

  3. Immediately distribute crust mixture over Medium Sheet Pan. Firmly press crust mixture into pan using Baker’s Roller®. Drizzle reserved caramel mixture over crust (see Cook’s Tip). Top with peanuts, marshmallows and reserved popcorn. Place in freezer 10 minutes or until set.

  4. Meanwhile, place remaining 1/4 cup (50 mL) chocolate morsels into (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag; twist top of bag. Remove pan from freezer. Cut into 24 bars using Pizza Cutter. Trim corner of chocolate filled bag; drizzle chocolate over bars.

Yield:

  • 24  servings of 1 bar

Nutrients per serving:

Calories 220, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 34 g, Fiber 1 g, Protein 3 g

Cook’s Tips:

When preparing the crust, spray Mix ‘N Scraper® and Baker’s Roller® with nonstick cooking spray to prevent sticking. If caramel mixture cools before drizzling over crust, microwave on HIGH 10–15 seconds or until loosened.

LEMON STREUSEL BARS

THESE LUSCIOUS BARS ARE A SURE WAY TO WIN FRIENDS AND INFLUENCE PEOPLE.

INGREDIENTS

    Filling
  • 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
  • 2 teaspoons lemon zest
  • 1/2 cup lemon juice

 

    Crust and Streusel
  • 3/4 cup butter or margarine, softened
  • 1 1/4 cups packed brown sugar
  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  •  Powdered sugar (optional)

 

DIRECTIONS

  1. Preheat oven to 350°F. For filling, combine condensed milk, lemon zest and juice in Small Batter Bowl; mix well. Set aside. For crust and streusel, mix butter and brown sugar in Classic Batter Bowl until well blended. Add flour and oats; mix with Pastry Blender until mixture resembles coarse crumbs. Reserve 2 cups streusel for topping; set aside. Press remaining streusel onto bottom of Square Baker. Spread filling evenly over crust; sprinkle with the reserved streusel. Pat streusel gently into filling. Bake 30-35 minutes or until light golden brown. Cool completely before cutting into bars. Sprinkle with powdered sugar just before serving, if desired.

Yield:

  • 16 bars
      servings

Nutrients per serving:

Approximately 290 calories and 11 grams of fat per serving

COFFEE SWIRL BROWNIES

A PRETTY MARBLED DESIGN ADORNS THESE FUDGY, RICH BROWNIES.

INGREDIENTS

    Brownie Batter
  • 1 cup (250 mL) butter (2 sticks)
  • 1 pkg (12 oz/350 g) semi-sweet chocolate morsels
  • 4 squares (1 oz/30 g each) unsweetened chocolate for baking, chopped
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 4 eggs
  • 1 cup (250 mL) sugar
  • 1 tbsp (15 mL) Double-Strength Vanilla
  • 1 tbsp (15 mL) instant espresso granules

 

    Cream Cheese Filling
  • 4 oz (125 g) cream cheese
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) Irish cream liqueur
  • 1 egg yolk

 

DIRECTIONS

  1. Preheat oven to 325°F (160°C). Line Large Bar Pan with Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; lightly spray with nonstick cooking spray and set aside. Place butter, chocolate morsels and chopped chocolate in Classic Batter Bowl. Microwave on HIGH 1-3 minutes or until smooth, stirring every 30 seconds. Cool slightly.

  2. Combine flour and baking powder in Stainless (2-qt./2-L) Mixing Bowl; mix well. Whisk together eggs and sugar in Stainless (4-qt./4-L) Mixing Bowl. Place vanilla and espresso granules in (1-cup/250-mL) Prep Bowl; stir until espresso is dissolved. Whisk into egg mixture. Slowly add chocolate mixture to egg mixture, whisking constantly until blended. Fold flour mixture into chocolate mixture just until combined. Pour batter into prepared pan, spreading evenly.

  3. Place cream cheese in Small Batter Bowl; microwave on HIGH 30 seconds or until soft. Whisk in sugar, liqueur and egg yolk; whisk until smooth. Using Small Scoop, drop scoops of cream cheese mixture over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect.

  4. Bake 32-35 minutes or until wooden pick inserted into center comes out with moist fudgy crumbs attached. Cool completely in pan on Stackable Cooling Rack. When cool, lift parchment and brownie from pan. Cut into 24 squares, then diagonally in half to make 48 triangles.

Yield:

  • 48 brownies
    48  servings of 1 brownie

Nutrients per serving:

Calories 130, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 35 mg, Carbohydrate 13 g, Protein 2 g, Sodium 60 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 fat (1 carb)

Cook’s Tips:

Using Small Scoop, drop scoops of cream cheese filling over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect. For the cleanest design, resist the urge to swirl too much. 

Instant coffee granules can be substituted for the instant espresso in this recipe, if desired.

If desired, 1/4 tsp (1 mL) instant espresso granules combined with 1 tsp (5 mL) almond extract can be substituted for the Irish cream liqueur.

Please enjoy! I will continue to add more as I come up with new recipes!

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