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AppetizersElegant Artichoke Cups………………….…..2 Mini Chocolate Tiramisu Cakes…36Mini Monte Cristo Puffs ……………….……3 Mini Carrot Cake Cups………………37Quesadilla Cups with Nectarine Salsa…4 Caramel filled Cashew Cups………38Avocado Salsa Cups………………………….…5Sweet Corn and Crab Poppers…………….6Quiche Lorraine Tartlets…………………....7Primavera Potato Bites…………………..….8Creamy Crab Filled Potato Nests………..9Bacon Cheddar Bites…………………….……10Chipotle Chicken Cornbread Cups….…..11Jalapeno Popper Pizza………………………...12Mini Pesto Pizza………………….………..…….13Classic Mini Cheeseburgers……….……….14Bacon and Artichoke Squares……….…….15

Main MealsCalifornia Club Pizza …………………………..16Spinach Carbonara Pizza……………………..17Chicken Pesto and Tomato Flatbread….18Hawaiian Luau Pizza……………………………19Ham and Cheese Calzone……………………20Three Cheese Garden Pizza…………………21Chicken Enchilada Pizza………………………22Ham and Cheese Brunch Squares…….…23The Big Enchilada……………………………….24Smokey Chicken and Bacon Tostados…25Mediterranean Hummus Pizza ……….…26DessertsStrawberry Amaretto Pastries…………...27Warm Nutty Caramel Brownies…………28Sweet ‘N Salty Caramel Mousse Cups…29Lemonade Shortcake Cups…………………30Tropical Wontons with Mango Sauce…31Chewy Chocolate Coconut Joy Bars……32Summer Berry Shortcakes………………….33Truffle Brownie Cups………………………….34Kiwi Lime Dessert Cups………………………35

1Created by Jenna Martinich. Gifted to you by Your Name, Phone Number, Website

Red bell pepper and fresh parsley peek through these dainty appetizers.

Ingredients1 tbsp vegetable oil24 square wonton wrappers1 can (14 oz) artichoke hearts in water, drained and coarsely chopped½ medium red bell pepper½ cup (2 oz ) shredded mozzarella cheese¼ cup (1 oz) grated fresh Parmesan cheese 1 lemon2 tbsp finely chopped fresh parsley¼ cup mayonnaise1 garlic clove, pressed Additional grated fresh Parmesan cheese

Directions1. Preheat oven to 350°F. Place vegetable oil in (1-cup) Prep Bowl. Place six wonton wrappers on Cutting Board. Lightly brush one side of each wonton with oil using Chef’s Silicone Basting Brush. Press one wonton wrapper into each cup of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining wonton wrappers. Bake 6 minutes or just until edges of wontons are light golden brown. Remove from oven to Stackable Cooling Rack; set aside, leaving wontons in pan.

2. Meanwhile, coarsely chop artichokes using Manual Food Processor; place in Classic Batter Bowl. Remove seeds from bell pepper and dice using Utility Knife. Using Ultimate Mandoline, grate mozzarella cheese. Using Microplane® Adjustable Grater, grate Parmesan cheese; zest lemon to measure ½ tsp zest. Finely chop parsley using Pizza Cutter. Add bell pepper, mozzarella and Parmesan cheeses, lemon zest, parsley, mayonnaise (in Measure-All® Cup) and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®

3. Using Adjustable Measuring Spoon, fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with additional Parmesan cheese. Bake 8 minutes or until edges of wontons are golden brown and cheese begins to melt. Remove from oven to cooling rack. Remove wontons from pan; serve immediately.

Yield: 24 appetizers Nutrients per serving (1 wonton cup): Calories 60, Total Fat 3 g, Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 6 g, Protein 3 g, Sodium 115 mg, Fiber less than 1 g

Cook’s Tips: Wonton wrappers are paper-thin sheets of dough used to make filled wontons and egg rolls. They can be found in the produce section of most supermarkets.


Ingredients4 slices white sandwich bread4 oz sliced deli ham4 oz Swiss cheese3 oz cream cheese, softened2 eggs2 tsp Dijon mustard2 tbsp strawberry jam

Directions: Preheat oven to 425 deg F1. Spray cups of Delux Mini-Muffin Pan with nonstick cooking spray.2. Cut bread into ½ inch cubes using Utility Knife.3. Coarsely chop ham in Manual Food Processor4. Grate Swiss chese using Microplane Adjustable Coarse Grater.5. Whisk cream cheese, eggs, and mustard in Classic Batter Bowl until smooth; stir in

bread, ham and Swiss cheese.6. Spoon about 1 tbsp of the mixture into each cup of the pan.7. Bake 10-12 minutes or until puffs are light golden brown. Remove puffs from pan to

Stackable Cooling Rack8. Spoon jam into a small resealable plastic bag; trim the corner and squeeze jam evenly

over puffs.Cook’s Tips Use the long flat end of the cleaning tool from the Garlic Press to easily remove the puffs from the pan.Sandwich bread is sliced white bread with a squared-off top. You can also use regular sliced white bread for this recipe.

Ingredients


4 oz (125 g) Chihuahua or Monterey Jack cheese3 (6-in./15-cm) flour tortillas2 tsp (10 mL) vegetable oil1 medium firm, ripe nectarine 1/4 cup (50 mL) roasted red peppers, drained and patted dry1 serrano pepper, seeded2 tbsp (30 mL) finely chopped red onion2 tbsp (30 mL) finely chopped fresh cilantro1 lime1/4 tsp (1 mL) salt Additional finely chopped fresh cilantro (optional)

Directions

1. Preheat oven to 400°F (200°C). Cut cheese into twenty-four 1/2-in. (1-cm) cubes using Utility Knife. Brush both sides of tortillas with oil using Chef's Silicone Basting Brush. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

2. Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Manual Food Processor. Juice lime to measure 1 tbsp (15 mL). Combine nectarine, peppers, onion, cilantro, juice and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.

3. Remove pan from oven to Stackable Cooling Rack. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.

Yield:24 servings of 2 cupsNutrients per serving: Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 gCook's Tips: Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery. If desired, 1 medium peach can be substituted for the nectarine. Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.

IngredientsTortilla Cups6 (11-in./28-cm) flour tortillas


1 tbsp (15 mL) vegetable oilAvocado Filling2 small plum tomatoes 2 small avocados2 tbsp (30 mL) chopped fresh cilantro2 tbsp (30 mL) fresh lime juice2 garlic cloves, pressed1/4 tsp (1 mL) salt1/2 cup (125 mL) sour cream Additional chopped fresh cilantro (optional)

Directions

1. Preheat oven to 350°F (180°C). For cups, using Pizza Cutter, trim tortillas to form six 6-in. (15-cm) squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. (7.5-cm) squares. Make a 1-in. (2.5-cm) cut from each corner toward the center of each square. Brush both sides of each square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-–10 minutes or until crisp. Remove from oven.

2. For filling, core and seed tomatoes. Finely dice tomatoes and avocados using Utility Knife. Chop cilantro with Manual Food Processor. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed with Garlic Press and salt in Classic Batter Bowl.

3. Fill cups with filling using Adjustable Measuring Spoon. Spoon sour cream into small resealable plastic bag; trim corner using Utility Knife to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.

Yield:24 servings of Nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein 1 g, Sodium 95 mg, Fiber 1 g

Ingredients

2/3 cup (150 mL) unseasoned dry bread crumbs, divided3/4 cup (175 mL) thawed frozen corn kernels1/2 small red bell pepper1 pkg (.75 oz) fresh chives (about 1/4 cup/50 mL finely chopped), divided1 can (6 oz/175 g) lump crabmeat, drained 1/2 cup (125 mL) mayonnaise, divided


1 egg, lightly beaten1/2 tsp (2 mL) coarsely ground black pepper1/4 tsp (1 mL) salt1 lemon1/8 tsp (0.5 mL) cayenne pepper

Directions

1. Preheat oven to 425ºF (220ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup (75 mL) of the bread crumbs, gently tapping and rotating to coat.

2. Finely chop corn and bell pepper using Manual Food Processor. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tbsp (15 mL) for garnish. Combine corn, bell pepper, remaining 3 tbsp (45 mL) chives, crabmeat, 1/4 cup (50 mL) of the mayonnaise, egg, remaining 1/3 cup (75 mL) bread crumbs, black pepper and salt in Classic Batter Bowl. Mix well using Small Mix ‘N Scraper®.

3. Divide crab mixture evenly among cups of pan. Bake 8–10 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.

4. Meanwhile, for sauce, juice lemon to measure 1 tsp (5 mL). Combine juice, cayenne pepper and remaining 1/4 cup (50 mL) mayonnaise in (1-cup/250-mL) Prep Bowl; mix well. Top poppers with sauce and reserved chives.

Yield:12 servings of 2 appetizersNutrients per serving: Calories 120, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 1 g, Protein 4 gCook's Tips: Use Stainless Whisk as a lemon reamer by choking up on the head of the whisk and juicing the lemon over prep bowl.

Ingredients

1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions2 eggs1/2 cup half and half1/8 tsp salt4 slices cooked bacon 1/2 medium red bell pepper2 tbsp finely chopped fresh chives1/2 cup (2 oz) grated Swiss cheese12 grape tomatoes


Coarsely ground black pepper Additional chopped fresh chives or green onion (optional)

Directions

1. Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Mini Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

2. Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Easy Read Measuring Cup. Set egg mixture aside and wipe out batter bowl with paper towels.

3. Finely chop bacon and bell pepper with Manual Food Processor. Press out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Microplane Adjustable Coarse Grater. Combine bacon, bell pepper, cheese and chives in batter bowl; mix well using Small Mix 'N Scraper®.

4. Pour egg mixture evenly into tart shells; sprinkle with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.

Yield: 24 servings of 1 tartletNutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 100 mg, Fiber 0 gCook's Tips: To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

Ingredients

4 oz (125 g) fresh Parmersan cheese, grated, divided1 1/4 cups (300 mL) instant mashed potato flakes2/3 cup (150 mL) hot water 2 tbsp (30 mL) melted butter1 egg, lightly beaten1/2 tsp (2 mL) salt, divided1/2 tsp (2 mL) coarsely ground black pepper, divided1 medium zucchini1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry3 tbsp (45 mL) mayonnaise


2 garlic cloves, pressed

Directions

1. Preheat oven to 425°F (220°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Grate cheese using Microplane® Adjustable Coarse Grater. Combine potato flakes and water in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. Add half of the cheese, butter, egg and 1/4 tsp (1 mL) each of the salt and black pepper; mix until well blended. Using Adjustable Measuring Spoon, divide potato mixture evenly among cups of pan. Press tops of potato mixture with lightly floured Mini-Tart Shaper to make indentations; bake 12–-14 minutes or until edges of cups are golden brown.

2. Meanwhile, for filling, chop zucchini with Mnual Food Processor to measure 1 1/4 cups (300 mL) (see Cook's Tip). Finely chop tomatoes with Utility Knife. Combine zucchini, tomatoes, mayonnaise, garlic pressed with Garlic Press and remaining cheese, salt and black pepper in clean batter bowl; mix well.

3. Remove pan from oven to Stackable Cooling Rack. Divide filling evenly among cups. Bake 5-7 minutes or until cheese is melted and edges of cups are deep golden brown.

Yield:24 servings of 1 appetizerNutrients per serving: Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 3 g, Protein 2 g, Sodium 150 mg, Fiber 0 gCook's Tips: Chopping zucchini too finely can cause the filling to become wet. For best results, chopped zucchini should measure about 1/4 in. (6 mm).

Ingredients3 cups (750 mL) shoestring potatoes (see Cook's Tip)1 egg white 1/2 medium red bell pepper3 green onions with tops, divided1 lemon1 can (6 oz/175 g) lump crabmeat, drained1/2 cup (125 mL) shredded Monterey Jack cheese, divided1/4 cup (50 mL) light mayonnaise1/2 tsp (2 mL) Dijon mustard


Directions

1. Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into smaller pieces. Place into Classic Batter Bowl; add egg white and toss to coat using Small Mix ‘N Scraper®. Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide potato mixture evenly among cups of pan. Press tops with Mini-Tart Shaper to make indentations; bake 3-5 minutes or just until edges of nests begin to brown. Remove pan from oven to Stackable Cooling Rack.

2. Meanwhile, on Cutting Board, finely chop bell pepper using Manual Food Processor; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Stainless Whisk as reamer, juice lemon to measure 1 tbsp (15 mL). In clean batter bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup (50 mL) of the cheese, mayonnaise and mustard; mix well.

3. Divide crab mixture evenly among nests using clean large Adjustable Measuring Spoon (about 2 tsp/10 mL) and sprinkle with remaining cheese. Bake 5-–7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.

Yield: 24 appetizers,12 servings of 2 appetizersNutrients per serving: Calories 150, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 gCook's Tips: Shoestring potatoes are thin, crunchy potato snacks that are packaged in canisters. They can be found by the French-fried onions in most grocery stores.

Ingredients1 pkg (15 oz/425 g) pie crusts (2 crusts), softened according to package directions8 slices bacon2 plum tomatoes1 cup (250 mL) shredded cheddar cheese 4 oz (125 g) cream cheese, softened2 tsp (10 mL) Dijon mustard1 garlic clove, pressed Sliced green onions and additional diced tomato (optional)

Directions


1. Preheat oven to 400°F (200°C). Unroll pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Mini Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining crust. Bake 8-10 minutes or until golden brown.

2. Meanwhile, stack bacon; thinly slice using Utility Knife. Cook bacon in (8-in./20-cm) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon to paper towel-lined plate; cool slightly. Meanwhile, cut tomatoes in half using clean Utility Knife; scrape out seeds and dice. Chop bacon with Manual Food Processor. In Classic Batter Bowl, combine bacon, tomatoes, cheddar cheese, cream cheese, mustard and garlic pressed with Garlic Press; mix well.

3. Remove pan from oven to Stackable Cooling Rack. Using Adjustable Measuring Spoon, fill each cup with about 1 tbsp (15 mL) of the cheese mixture. Bake 5-7 minutes or until cheese is melted. Garnish with green onions and additional tomato, if desired.

Yield: 24, servings of 1 appetizer, excluding optional ingredientsNutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 9 g, Protein 3 g, Sodium 180 mg, Fiber 0 g

Ingredients1 cup (4 oz) grated cheddar cheese (1 cup/250 mL)1 pkg (7.5-8.5 oz) corn muffin mix 1 cup (8 oz) sour cream, divided1/4 cup all-purpose flour2 tbsp Chipotle Rub1 small red bell pepper1-2 green onions with tops (about 1/3 cup thinly sliced)1 1/2 cups finely diced cooked chicken Additional sour cream (optional) Snipped fresh cilantro (optional)

Directions

1. Preheat oven to 350°F. Grate cheese using Microplane Coarse Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter using Small Mix ‘N Scraper®.


2. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Adjustable Measuring Spoon. Bake 14-16 minutes or until golden brown.

3. Meanwhile, on Cutting Board, finely dice bell pepper and thinly slice green onions using Chef's Knife. Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Classic Batter Bowl; mix well.

4. Remove muffins from oven to Stackable Cooling Rack. Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

Yield: 24 servings of Nutrients per serving: Calories 100, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 68 g, Protein 5 g, Sodium 180 mg, Fiber 0 gCook's Tips: To make homemade corn muffin cups, substitute 1 cup yellow cornmeal and 1 tbsp sugar for the corn muffin mix. Mix batter and divide into wells as directed. Make indentations in batter with

Mini-Tart Shaper to form cups prior to baking, dipping tart shaper into

additional cornmeal as needed to avoid sticking. Bake and fill as directed.

Ingredients1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tip) 4 slices bacon1 small red bell pepper (about 1/2 cup/125 mL finely diced)2 jalapeño peppers4 oz (125 g) cream cheese, softened1 cup (250 mL) shredded cheddar cheese, divided1 cup (250 mL) corn chips (about 1/2 cup/125 mL crushed chips)

Directions1. Preheat oven to 425°F (220°C). Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 24 disks using Utility Knife. Place disks onto Large Bar Pan; press to flatten and seal seams. Bake 11-13 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack.2. Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Remove bacon from pan using Nylon Turner; drain on paper towels. Drain pan, leaving 1 tsp (5 mL) drippings in pan. Finely dice bell pepper


using Utility Knife. Chop jalapeños using Manual Food Processor. Add bell pepper and jalapeños to pan; cook over medium heat 2-3 minutes or until tender.3. Combine cream cheese, half of the cheddar cheese, bacon and peppers in Classic Batter Bowl; mix well. Divide cream cheese mixture evenly over crusts. Sprinkle with remaining cheese and crushed chips. Bake 4-6 minutes or until cheese is melted and crusts are golden brown. Remove pan from oven to cooling rack. Serve using Mini-Serving Spatula.Yield: ,24 servings of 1 appetizerNutrients per serving: Calories 90, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 8 g, Protein 3 g, Sodium 160 mg, Fiber 0 gU.S. Diabetic exchanges per serving: No information is currently available.Cook's Tips: If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Place dough onto lightly floured Cutting Board. Keeping dough in log shape, gently roll dough into a thinner cylinder measuring 11 1/2 in. (29 cm). Proceed as recipe directs.For maximum impact, the veins and seeds of the jalapeño peppers have been kept in this recipe. For a mild version, remove and discard them.

Ingredients2 plum tomatoes1/4 cup (1 oz/50 mL) grated fresh Parmesan cheese1/4 cups (50 mL) walnuts1 pkg (13.8 oz/283 g) refrigerated pizza crust1/3 cup prepared basil pesto or Basil-Walnut Pesto4 oz/125 g grated mozzarella cheese (1 cup/250 mL)

Directions

1. Preheat oven to 425°F (220°C). Slice tomatoes using Simple Slicer on setting 3; set aside. Grate Parmesan cheese using Microplane® Adjustable Coarse Grater. Coarsely chop walnuts using Manual Food Processor. Combine walnuts and Parmesan cheese in (1-cup/250-mL) Prep Bowl; mix well.

2. Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 in./1 cm thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.


3. Spread 1 tsp (5 mL) pesto over each crust. Top with mozzarella cheese, tomatoes and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.

Yield: ,15 servings of Nutrients per serving: Calories 120, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 10 g, Protein 6 g, Sodium 230 mg, Fiber less than 1 g

Ingredients1 medium onion (about 1 cup finely chopped) 1/4 cup finely chopped fresh parsley1 1/2 lb 90% lean ground beef2 garlic cloves, pressed1 tsp salt6 slices American cheese8 hot dog buns24 hamburger dill pickle slices

Directions

1. Preheat oven to 450°F. Finely chop onion and parsley using Manual Food Processor. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter


Bowl; mix well using Small Mix ‘N Scraper®. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.

2. Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.

3. Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.

4. To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.

Yield:24 ,12 servings of 2 burgersNutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g

Ingredients

8 slices uncooked bacon2 tsp canola oil10 slices white sandwich bread4 green onions, divided1 jar marinated artichokes, drained and patted dry¾ cup chive and onion cream cheese spread, softened2 egg whites2 tbsp light mayonnaise1 tbsp Dijon mustard 4 garlic cloves1 pkg (8 oz) shredded Swiss cheese, divided¾ tsp ground black pepper½ cup grape tomatoes (optional)


Directions: Preheat oven to 450 deg F

1. Cook bacon. Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush2. Arrange eight bread slices down length of pan, forming two rows of four each. Cut

remaining two slices of bread in half crosswise, fit into open space in pan.3. Cut green tops off of onions and set them aside. Chop white bottoms of onions in

Manual Food Processor. Add artichokes to the processor and coarsely chop them.4. Whisk cream cheese, egg whites, mayonnaise, mustard and garlic pressed with Garlic

Press in Classic Batter Bowl until smooth.5. Stir in 1 ½ cups of the Swiss cheese, artichoke mixture and pepper. Spread cheese

mixture evenly over bread. Bake 14-16 minutes or until light golden brown6. Thinly slice onion tops. Cut tomatoes in half, if using, with Utility Knife.7. Remove pan from oven; sprinkle evenly with remaining cheese, bacon, and onion tops.

Slice into 32 squares (four rows of eight each) and top with tomatoes if desired.

Cook’s Tips To easily prepare bacon for this recipe, stack the bacon slices and cut them into ¼ inch pieces. Cook in 8-in Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

Sandwich bread is sliced white bread with a squared off top. Regular sliced white bread also

works

fine for this recipe.

Ingredients1 tsp vegetable oil1 pkg (13.8 oz) refrigerated pizza crust2 cups diced or shredded cooked chicken2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend2 plum tomatoes1/4 medium red onion1 medium avocado1 lemon6 slices bacon, thinly sliced, cooked and drained (optional, see Cook'’s Tip)

Directions


1. Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.

2. Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Simple Slicer on setting #2. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.

3. Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 8 servings of Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 gCook's Tips: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.

Ingredients1 pkg (13.8 oz/283 g) refrigerated pizza crust6 slices bacon, divided8 cups (2 L) fresh baby spinach leaves2 garlic cloves, pressed1 oz (30 g) grated fresh Parmesan cheese1 cup (250 mL) jarred Alfredo pasta sauce1/4 tsp (1 mL) coarsely ground black pepper2 cups (500 mL) shredded mozzarella cheese (8 oz/250 g), divided Additional coarsely ground black pepper (optional)


Directions

1. Preheat oven to 450°F (230°C). Unroll dough over bottom of lightly greased Large Bar Pan. Gently stretch and press dough to cover bottom of bar pan. Bake 10-12 minutes or until crust begins to brown; remove bar pan from oven to Stackable Cooling Rack.

2. Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in (8-in./20-cm) Sauté Pan over medium heat 5-6 minutes or until crisp. Drain bacon on paper towels. Place spinach and garlic pressed with Garlic Press into Classic Batter Bowl. Microwave, covered, on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside.

3. Grate Parmesan cheese using Microplane® Adjustable Coarse Grater; set aside. Finely chop half of the bacon using Manual Food Processor. Combine Alfredo sauce, chopped bacon and black pepper in (2-cup/500-mL) Easy Read Measuring Cup; mix well.

4. To assemble pizza, spread sauce to edges of crust; top with half of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired.

5. Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut pizza into squares using Pizza Cutter. Serve using Mini-Serving Spatula.

Yield:6 servings of

Nutrients per serving:

Calories 470, Total Fat 28 g, Saturated Fat 13 g, Cholesterol 70 mg, Carbohydrate 38 g, Protein 21 g, Sodium 1380 mg, Fiber 3 g

Ingredients2-3 plum tomatoes1/2 tsp (2 mL) kosher salt3 tbsp (45 mL) plus 1 tsp (5 mL) olive oil, divided1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook'’s Tip)1 cup (250 mL) loosely packed fresh basil leaves1/4 cup (50 mL) pecan halves, toasted1 oz (30 g) Parmesan cheese, divided2 cups (500 mL) shredded Provolone cheese (8 oz/250 g), divided2 cups (500 mL) diced cooked chicken breasts


2 garlic cloves, pressed

Directions

1. Preheat oven to 425°F (220°C). Line Stackable Cooling Rack with paper towels. Slice tomatoes using Simple Slicer On setting #3. Place tomatoes on cooling rack; sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.

2. Brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 minutes or until golden brown.

3. Meanwhile, finely chop basil and pecans using Manual Food Processor. Grate Parmesan cheese using Microplane® Adjustable Coarse Grater. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 tbsp (45 mL) oil and garlic pressed with Garlic Press in Classic Batter Bowl; mix well.

4. Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 minutes or until cheese is melted. Cut into squares using Pizza Cutter.

Yield: 8 servings of

Nutrients per serving:

Calories 350, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 21 g, Protein 22 g, Sodium 630 mg, Fiber 1 g

Cook's Tips: If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Unroll crust over bottom of pan. Bake 16-18 minutes or until golden brown. Proceed as recipe directs; baking 6-8 minutes.

The sweet and smoky flavors in this pizza are sure to make it a favorite.

Ingredients 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook’s Tip) 1 12-oz (350-g) piece deli ham 2 green onions with tops, divided 1 large jalapeño pepper


¾ cup (175 mL) ketchup 1 tbsp (15 mL) Smoky Applewood Rub, divided 1 garlic clove, pressed 8 slices cheddar cheese (4 oz/125 g) ¾ cup (175 mL) pineapple tidbits, drained

Directions1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with canola oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12-14 minutes or until deep golden brown.

2. Meanwhile, dice ham into ½-in. (1-cm) pieces using Utility Knife. Thinly slice green onions; set tops aside in (1-cup/250-mL) Prep Bowl for garnish. Finely chop jalapeño using Manual Food Processor. Combine ham, onion bottoms, jalapeño, ketchup, rub and garlic pressed with Garlic Press in Classic Batter Bowl. Mix well using Small Mix ‘N Scraper®. Stack cheese slices; cut in half diagonally for a total of 16 triangles using Pizza Cutter. Serve using Mini-Serving Spatula.

3. Remove pan from oven to Stackable Cooling Rack. Top crust evenly with ham mixture, pineapple and cheese. Bake 5-6 minutes or until cheese is melted. Remove pan from oven to cooling rack. Cut pizza into 16 pieces with Pizza Cutter; sprinkle with reserved green onion tops.

Yield: 8 servingsU.S. Nutrients per serving (2 pieces): Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Sodium 1270 mg, Carbohydrate 3 g, Fiber 1 g, Protein 14 g

Cook’s Tip If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough.

Ingredients2 tbsp (30 mL) mayonnaise2 tsp (10 mL) Dijon mustard1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g) 1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)1/2 small onion8 oz (250 g) Swiss cheese, grated, divided


1 tbsp (15 mL) vegetable oil, divided2 pkg (13.8 oz/283 g each) refrigerated pizza crust1 oz (30 g) Parmesan cheese, grated

Directions

1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Manual Food Processor, coarsely chop onion. Grate Swiss cheese with Microplane Coarse Grater fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.

2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.

3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Coarse Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 8 servings ofNutrients per serving: Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 49 g, Protein 22 g, Sodium 1240 mg, Fiber 2 gU.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips: Choose smoked rather than boiled ham to keep the crust from becoming soggy.Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a lighter main dish.

Ingredients1 pkg (13.8 oz) refrigerated pizza crust1 tbsp plus 1 tsp vegetable oil, divided2 garlic cloves, pressed4 oz cheddar cheese, grated4 oz mozzarella cheese, grated


1 oz Parmesan cheese, grated1 tsp Italian seasoning1 small onion2 plum tomatoes1 medium zucchini1 cup mushrooms

Directions1. Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup) Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes.

2. Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ultimate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice mushrooms using Utility Knife.

3. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using Mini-Serving Spatula.Yield: 6 main dish servings or 12 appetizer servings U.S. Nutrients per serving (1 main dish serving): Calories 350, Total Fat 15 g, Saturated Fat 8 g,Cholesterol 35 mg, Carbohydrate 36 g, Protein 17 g, Sodium 810 mg, Fiber 2 gCook’s Tips:Brushing the bar pan with about 1 tsp vegetable oil will produce a crisp, evenly browned crust.For best results, layer vegetables over the pizza in the order as directed in Step 3. Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water

content.

Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings. Italian Seasoning Mix can be substituted for the Italian seasoning, if desired

Chicken, cheese and taco sauce create a fiesta of flavors in this zesty pizza.

Ingredients1 pkg (13.8 oz/283 g) refrigerated pizza crust½ medium onion1 jalapeño pepper8 oz (250 g) Colby & Monterey Jack or marble cheese


blend (about 2 cups/500 mL grated), divided2 cups (500 mL) diced cooked chicken breasts½ cup (125 mL) mild green taco sauce3 garlic cloves, pressed½ cup (125 mL) grape tomatoes½ cup(125 mL) loosely packed fresh cilantro

Directions1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.

2. Meanwhile, coarsely chop onion and jalapeño with Manual Food Processor. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, ½ cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.

3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servingsU.S. Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g

Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping.Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.If desired, ¼ cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.

Drop-in guests on their way for brunch? No problem! This colorful dish comes together in no time and serves a crowd.

Ingredients1 teaspoon vegetable oil2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided


1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)8 ounces cream cheese, softened12 eggs½ teaspoon coarsely ground black pepper8 ounces thickly sliced deli ham4-5 green onions with tops, divided (1 cup sliced)3 plum tomatoesAdditional coarsely ground black pepper (optional)

Directions1. Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Grate cheese using Ultimate Mandoline. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs and black pepper; whisk until smooth. On Cutting Board, coarsely chop ham using Manual Food Processor. Slice green onions, reserving ¼ cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture using Small Mix ‘N Scraper®.

3. Remove bar pan from oven to Stackable Cooling Rack. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using Mini-Serving Spatula.

Yield: 12 servingsNutrients per serving: Calories 250, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 4 g, Protein 16 g, Sodium 530 mg, Fiber 0 gCook’s Tips: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth. If desired, 2 cups cooked and crumbled bulk pork sausage (¾ pound) or 1 pound bacon, cooked, drained and crumbled, can be substituted for the deli ham.

Ingredients

2 tsp (10 mL) canola oil1 medium onion, cut into chunks1 large poblano pepper, seeded and cut into chunks


3 cups (750 mL) diced cooked chicken breasts2 cups (500 mL) mild red enchilada sauce, divided1 can (11 oz or 341 mL) Southwestern-style corn, well drained3 garlic cloves2 tbsp (30 mL) Chipotle Rub2 cups (500 mL) shredded Monterey Jack cheese, divided4 10-in. (25-cm) flour tortillas1 egg, beatenDirections: Preheat oven to 450 deg F

1. Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.2. Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl.

Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.

3. Microwave chicken mixture, loosely covered with lid, on HIGH 4-5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.

4. Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)

5. Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.

6. Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)

7. Bake 7-9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45-60 seconds or until hot.

8. Remove pan from oven and top with remaining sauce and cheese; bake 2-3 minutes or until cheese is melted.

9. Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.

Ingredients4 slices uncooked bacon8 ox sharp cheddar cheese3 tbsp red wine vinegar


1 ½ tbsp Chipotle Rub, divided2 tsp sugar2 cups diced cooked chicken breast6 corn tostadas1 small Granny Smith apple½ small red onionDirections: Preheat oven to 425 deg F

1. Stack the bacon slices and cut them into ¼ inch pieces. Cook in 8-in Saute Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels; reserving about 2 tbsp of the bacon drippings for use in dressing.

2. Grate cheese with Microplate Adjustable Coarse Grater and set aside.3. For dressing, process vinegar, 1 tbsp of the rub, sugar and reserved bacon drippings in

Manual Food Processor until blended.4. Mix chichen, half of the cheese, bacon and dressing in Classic Batter Bowl.5. Arrange tostadas on Large Bar Pan; sprinkle evenly with remaining ½ tbsp rub and

cheese. Spoon chicken mixture evenly over tostadas.6. Bake tostadas 10-12 minutes or until cheese is melted.7. Meanwhile, cut apple lengthwise into two pieces, avoiding the core (discard core). Slice

apple and onion with Simple Slicer on #1 setting. Cut apple slices into julienne srips using Utility Knife. Cut onion slices in half.

8. Remove pan from oven to Stackable Cooling Rack. Top tostadas with apple and onion.

Cooks tips: A Granny Smith apple works best in this recipe because of its tartness and subtle sweet flavor.

IngredientsCrust

1 tablespoon olive oil1 pkg (13.8 oz or 283 g) refrigerated pizza crust1 garlic clove, pressed


Toppings2 jars (6-7.5 ounces each) quartered marinated artichoke hearts, drained2 medium plum tomatoes1/4 medium red onion1 2-in. (5-cm) piece seedless cucumber1/2 cup (125 mL) pitted kalamata olives1 container (7 oz or 283 g) plain hummus2 oz (60 g) Mediterranean-seasoned feta cheese crumbles (1/3 cup/75 mL)

Directions

1. Preheat oven to 425°F. Lightly brush Large Bar Pan with 1/2 tsp (2 mL) of the oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Combine remaining oil and garlic pressed with Garlic Press in (1-cup/250-mL) Prep Bowl; brush evenly over dough. Bake 12-14 minutes or until crust is light golden brown.

2. Meanwhile, for toppings, cut artichokes crosswise into smaller pieces using Utility Knife. Slice tomatoes in half lengthwise; scrape out seeds and dice. Thinly slice onion. Using Simple Slicer on setting 2, slice cucumber; cut slices into quarters. Coarsely chop olives using Manual Food Processor.

3. Remove pan from oven to Stackable Cooling Rack. Spread hummus evenly over crust. Arrange artichokes, tomatoes, onion, cucumber and olives over hummus. Sprinkle with cheese. Cut pizza into squares using Pizza Cutter.

Yield:6 servings of Nutrients per serving: Calories 310, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 42 g, Protein 10 g, Sodium 950 mg, Fiber 4 gCook's Tips: Any flavored hummus can be substituted for the plain hummus, if desired.To easily remove seeds from tomatoes, cut tomatoes in half length wise and use the Core & More to scrape out the seeds.

Dainty and delectable, these petite pastries are embellished with sliced strawberries and orange zest.

Ingredients½ pkg (17.3 oz) frozen puff pastry sheets (1 sheet), thawed½ cup sliced almonds, divided1 tbsp granulated sugar


1 container (8 oz) sour cream½ cup powdered sugar¼ tsp almond extract1½ cups thawed frozen whipped topping12 large strawberries, sliced1 orange

Directions1. Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Manual Food Processor. Combine chopped almonds and granulated sugar in (1-cup) Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix ’N Scraper®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.

3. Meanwhile, place remaining almonds in (8-in.) Sauté Pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop using Manual Food Processor and set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix ’N Scraper®. Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using Miroplane® Adjustable Grater. Place tops of pastry shells over filling. Serve immediately.

Yield: 12 pastries Nutrients per serving (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15

mg, Carbohydrate 23 g, Protein 4 g, Sodium 75 mg, Fiber 3 g

Cook’s Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.All nut topping, chocolate caramel candies and a chocolate drizzle top these decadent brownies with a hidden candy surprise.

Ingredients


1 teaspoon vegetable oil 1 package (12 ounces) semi-sweet chocolate morsels, divided 1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies) ¾ cup packed brown sugar, divided 1 cup salted mixed nuts, divided 5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)Vanilla ice cream (optional)

Directions

1. Preheat oven to 375˚F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Chop 1½ cups of the chocolate morsels using Manual Food Processor. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and ¼ cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®.

2. Chop nuts using Manual Food Processor. Combine half of the nuts and remaining ½ cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining ½ cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resalable plastic bag; set aside.

4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.

Yield: 24 servings Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g

Ingredients


2 cups mini pretzel twists5 tbsp butter, melted½ cup powdered sugar1 bar milk chocolate English toffee candy¼ cup caramel sauce6 oz cream cheese, softened½ cup thawed frozed whipped toppingAdditional caramel sauce for drizzlingDirections: Preheat oven to 375 deg F

1. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray2. Finely chop half of the pretzels in Manual Food Processor until fine crumbs form. (Don’t

worry if there are some small pretzel pieces.) Pour into Classic Batter Bowl. Repeat with remaining pretzels. Add butter and sugar and mix well.

3. Spoon about 1 tbsp of pretzel mixture into each cup of pan. Press down using Mini-Tart Shaper to form indentations. Bake 6 minutes

4. Break candy bar into a few pieces and finely chop in manual food processor until very fine crumbs form. Measure caramel sauce using Mini Measure-All Cup.

5. Mix caramel sauce, cream cheese and chopped candy in same batter bowl. Stir in whipped topping until blended.

6. Spoon filling into a large resealable plastic bag and trim the corner.7. Place paper towels underneath Stackable cooling rack to prevent a sticky countertop.

Remove pan from oven to cooling rack, let stand 2 minutes.8. Loosen edges of crust and remove them from pan to cooling rack.9. Squeeze filling evenly into crusts. Pour additional caramel into a small resealable plastic

bag. Trim corner and drizzle over cups.

Cooks Tips: Use the cleaning tool from the Garlic Press to easily loosen the crusts from the pan. To easily fill the plastic bag with filling, place the corner of the bag into the manual food processor bowl and cold over the edges. Spoon the filling into the bag, remove the bag from the processor and secure with a Twixit! Clip Our caramel sauce works great in this recipe.

Ingredients1 small pkg white cake mix (9 oz) – see cooks tips


1/3 cup flour2 oz cream cheese, softened4 tbsp butter (1/2 stick) melted1 1/4 cups thawed frozen whipped topping¾ cup prepared lemon curd, divided6 small whole strawberries, hulled1 tbsp water

Directions: Preheat oven to 350 deg F

1. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.2. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl; mix until a soft

dough forms using Small mix ‘n scraper.3. Spoon about 1 tbsp of the dough into each cup of pan. Bake 11-13 minutes or until cups

are light golden brown.4. For filling, in clean batter bowl, mix whipped topping and ½ cup of the lemon curd until

well blended. Add filling to large resealable plastic bag.5. Slice strawberries into quarters using Utility Knife6. Remove pan from oven to Stackable Cooling Rack. Immediately press down on cups

using Mini- Tart Shaper to form indentions. Let stand 5 minutes7. Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling

rack.8. Mix remaining ¼ cup lemon curd and water in 1-cup prep bowl until blended9. Squeeze filling evenly into cups. Spoon lemon curd over filling. Top each cup with one

strawberry quarter.

Cooks Tips: If you can’t find a small package of cake mix, 1 2/3 cups of white cake mix from a regular-size package can be used.

To easily fill large resealable plastic bag with filling, fit plastic bag over bowl of Manual food processor. Spoon filling into bag and trim the corner.

Ingredients


Wontons4 ounces reduced-fat cream cheese (Neufchâtel), softened1/4 cup plus 1 teaspoon sugar, divided1 2-inch piece peeled fresh gingerroot, finely grated1 large mango (about 1 pound), divided1 can (8 ounces) crushed pineapple in juice, drained24 square wonton wrappers2 teaspoons vegetable oil1/2 teaspoon ground cinnamon

Mango Sauce2 teaspoons chopped fresh mint leaves1 lime2 tablespoons sugar Remaining mango from wontons Frosted Mint Leaves (optional)

Directions

1. Preheat oven to 400°F. For wontons, combine cream cheese and 1/4 cup of the sugar in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Peel gingerroot with Utility Knife. Grate gingerroot using Microplane® Zester; measure 2 teaspoons using Measuring Spoon Set. Peel and slice mango using Utility Knife; dice mango slices. Add 1/2 cup mango to batter bowl (reserve remaining mango for sauce). Drain pineapple. Add pineapple and gingerroot to batter bowl and mix well.

2. Arrange half of the wonton wrappers in a single layer on Cutting Board. Brush edges of each wonton with water using Chef's Silicone Basting Brush. Spoon about 2 teaspoons of filling onto center of each wonton. Fold diagonally to form a triangle; gently press edges to seal and place on Large Bar Pan. Repeat with remaining wonton wrappers and filling. Place 2 teaspoons oil in (1-cup) Prep Bowl. Mix cinnamon and remaining 1 teaspoon sugar in another Prep Bowl. Lightly brush wontons with oil using basting brush. Sprinkle with cinnamon-sugar mixture. Bake 12-15 minutes or until edges start to turn golden brown. Remove from oven to Stackable Cooling Rack.

3. Meanwhile, for mango sauce, chop reserved mango and mint with Food Chopper; place into Easy Read Measuring Cup. Juice lime to measure 2 tablespoons juice. Add juice and sugar to mango mixture; mix well. Serve wontons with sauce.

Frosted Mint Leaves: Choose unblemished, unwilted mint leaves, Brush leaves lightly with light corn syrup using Chef's Silcone Basting Brush. Sprinkle with sugar. Allow to dry.These wontons taste best if they're baked just until the edges of the wontons start to turn golden brown.

Ingredients1 cup (250 mL) sliced almonds


1 bag (14 oz/400 g) sweetened flaked coconut, divided1 cup (250 mL) all-purpose flour3/4 cup (175 mL) packed light brown sugar, divided1 tsp (5 mL) baking soda3/4 cup (175 mL) butter (1 1/2 sticks), melted1 small pkg (9 oz/250 g) devil’s food cake mix1 egg1/3 cup (75 mL) water1 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 Manual Food Processor. 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 barNutrients 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 gCook'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.

IngredientsShortcakes

2 tbsp (30 mL) butter, divided


2 pkg (8 oz or 235 g each) refrigerated crescent dough, divided2 tbsp (30 mL) sugar, divided1/2 cup (125 mL) sliced almonds1 qt. fresh strawberries, hulled

Sauce3 tbsp (45 mL) sugar2 tsp (10 mL) cornstarch3/4 cup (175 mL) water1 lemon1 cup (250 mL) fresh blueberries Additional sliced lemons for garnish (optional) Vanilla ice cream (optional)

Directions1. Preheat oven to 375°F (190°C). Place butter into (1-cup/250-mL) Prep Bowl; microwave on

HIGH 20-30 seconds or until melted. Unroll 1 package of the crescent dough onto Cutting Board; pinch perforations to seal. Brush dough with 1 tbsp (15 mL) of the butter using Chef's Silicone Basting Brush; sprinkle with 1 tbsp (15 mL) of the sugar. Roll dough into a log, starting at short end; set aside. Repeat with remaining package of dough, butter and sugar. (Do not roll up dough.) Place log crosswise onto second layer of dough. Roll dough up around log to form a thicker cylinder; seal seams.

2. Cut cylinder crosswise into 12 equal disks using Utility Knife. Coarsely chop almonds using Manual Food Processor. Dip top of each disk into almonds and place almond-side up onto Large Bar Pan. Bake 14-16 minutes or until golden brown. Immediately press centers of shortcakes with Mini-Tart Shaper to make 2-inch-wide (5-cm) wells; remove to Stackable Cooling Rack.

3. For sauce, combine sugar, cornstarch and water in (8-in./20-cm) Sauté Pan; stir until dissolved. Zest lemon using Microplane® Zester to measure 1 tsp (5 mL) zest. Juice lemon to measure 2 tbsp (30 mL) juice. Add zest, juice and blueberries to sugar mixture. Bring to a boil over medium heat; simmer 4 minutes or until sauce develops a deep purple color, stirring occasionally.

4. To assemble shortcakes, cut strawberries into quarters and divide evenly among wells of shortcakes. Spoon about 2 tbsp (30 mL) blueberry sauce over each shortcake and garnish with lemon slices, if desired. Serve with ice cream, if desired.

Cook's Tips: For a no-bake version of this recipe, substitute one 16-oz pound cake, sliced into 12 slices, for the shortcakes. Increase cornstarch to 1 tbsp (15 mL) and prepare sauce as recipe directs in Classic Batter Bowl. Microwave on HIGH 2-3 minutes, stirring after every 30-second interval, until sauce develops a deep purple color. Proceed as recipe directs; sprinkle shortcakes with toasted almonds, if desired.

Ingredients

Nonstick cooking spray with flour (see Cook's Tip)1 2/3 cups (400 mL) semi-sweet chocolate morsels, divided2 tbsp (30 mL) butter (do not substitute margarine)1/2 cup (125 mL) sugar


1 egg2/3 cup (150 mL) all-purpose flour3/4 cup (175 mL) heavy whipping cream Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

Directions

1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup (150 mL) of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-–60 seconds or until smooth, stirring every 20 seconds. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among cups, filling cups about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-–12 minutes or until edges are set. (Do not overbake.)

2. Meanwhile, pour cream into (2-cup/500-mL) Easy Read Measuring Cup; microwave on HIGH 1-–2 minutes or until hot. Pour cream into clean batter bowl with remaining chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10–-12 minutes or until mixture is cool and starting to thicken, stirring every 5 minutes. Spoon ganache into resealable plastic bag.

3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.

Cook's Tips: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.

Ingredients Nonstick cooking spray with flour1/2 cup (125 mL) sliced almonds, toasted, divided1/2 pkg (16.5 oz/468 g) refrigerated sugar cookie dough1 lime


2 oz (60 g) cream cheese, softened2 tbsp (30 mL) powdered sugar1 drop green food coloring2 cups (500 mL) thawed frozen whipped topping1 cup (250 mL) fresh strawberries2 medium kiwi, peeled

Directions

1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Set aside 2 tbsp (30 mL) of the almonds in (1-cup/250-mL) Prep Bowl. Finely chop remaining almonds using Manual Food Processor; place onto lid of Classic Batter Bowl.

2. Cut cookie dough into six 1/2-inch-thick (1-cm) disks using Utility Knife. Dip disks into chopped almonds, coating evenly. Cut each disk into four wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9-11 minutes or until golden brown (wedges will form into cups). Cool in pan 3-4 minutes; remove cups to Stackable Cooling Rack.

3. Meanwhile, zest lime using Microplane® Zester to measure 1 tsp (5 mL). Juice lime to measure 1 tbsp (15 mL). Combine zest, juice, cream cheese, sugar and food coloring in Classic Batter Bowl; whisk until smooth. Add whipped topping; mix until stiff using Small Mix ‘N Scraper® (see Cook's Tip). Spoon cream cheese mixture into large resealable plastic bag; set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half.

4. To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi and reserved almonds.

Cook's Tips: The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again.

IngredientsCakes

1 small pkg (9 oz/250 g) devil's food cake mix1/4 cup (50 mL) sour cream


1 egg1 tbsp (15 mL) instant coffee granules1 tbsp (15 mL) water1/3 cup (75 mL) coffee liqueur (see Cook's Tip)

Filling & Topping1 1/2 cups (375 mL) thawed frozen whipped topping8 oz (250 g) mascarpone or cream cheese, room temperature1/4 cup (50 mL) powdered sugar2 tsp (10 mL) vanilla extract Unsweetened cocoa powder (optional)

Directions

1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8-–10 minutes or until wooden pick inserted in centers comes out clean.

2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.

4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

Cook's Tips: If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.

To substitute coffee liqueur, combine 1/4 cup (50 mL) water, 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1-–2 minutes or until sugar is dissolved; cool.

IngredientsMini-Cakes

1 small pkg (9 oz/250 g) yellow cake mix1 1/2 tsp (7 mL) allspice


1 egg2 tbsp (30 mL) vegetable oil2 medium carrots, peeled, divided

Filling & Garnish6 oz (175 g) cream cheese, softened3/4 cup (175 mL) powdered sugar1/2 cup (125 mL) thawed frozen whipped topping Chopped walnuts (optional)

Directions

1. Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Microplane Coarse Grater fitted with grating blade. Stir 3/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Measuring Spoon Set, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.

2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish with chopped walnuts and reserved grated carrots, if desired.

Yield: 24 servings of 1 mini-cakeNutrients per serving: Calories 100, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 13 g, Fiber 0 g, Protein 1 gCook's Tips: If desired, Cinnamon Plus® Spice Blend can be substituted for the allspice.If you

can't find a small package of cake mix, 1 1/2 cups (375 mL) of yellow cake mix from aregular-size package can be used.

Ingredients


1 3/4 cups (425 mL) salted cashews2 tbsp (30 mL) butter, melted1/4 cup (50 mL) light corn syrup28 caramel candies, unwrapped2 tbsp (30 mL) milk1/3 cup (75 mL) bittersweet chocolate morsels

Directions

1. Preheat oven to 350°F (180°C). Lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Finely chop cashews using Manual Food Processor. Combine cashews, butter and corn syrup in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured Mini-Tart Shaper to flatten tops; bake 6-8 �minutes or until edges are golden brown.

2. Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 �seconds. Remove pan from oven to Stackable Cooling Rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.

3. Divide melted caramel evenly among cups using measuring spoon. Place 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. Trim corner of bag with Utility Knife; drizzle chocolate over caramel. Serve warm or at room temperature.

Yield:24 servings of 1 cupNutrients per serving: Calories 130, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 2 g


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