Brownie Pan Recipes
9/21/2018
How to Make Pampered Chef Brownie Pan Monkey Bread - Snapguide
How to Make Pampered Chef Brownie Pan Monkey Bread by Desiree Rose
SUPPLIES 1-2 cans of grand biscuits
1 cup sugar
3-4 tbs cinnamon
Ziplock bag
Pampered Chef brownie pan
Powdered sugar
Splash of milk
Land o'lakes cinnamon butter (optional)
INSTRUCTIONS Step 1 Quarter up all of the biscuits
Step 2 Dump sugar and cinnamon in bag. Take biscuits and place in bag. SHAKE IT LIKE YOU OWN IT ;)
Step 3 Place three quarters in each well of the Pampered Chef brownie pan!
Step 4 Here is the optional step of adding the cinnamon butter. My boys love this step!
Step 5 Bake at 350 for 8-12 minutes.
Step 6 Remove and let cool for 2-3 mins in pan. While cooling mix up your powdered sugar and splash of milk in your Pampered Chef manual food processor. Pump til blended
Step 7 Drizzle and ENJOY. Be careful. NO ONE can eat just one! Visit my site to grab your brownie pan today :) www.pamperedchef.biz/ drose
https://snapguide.com/guides/make-pampered-chef-brownie-pan-monkey-bread/print
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9/21/2018
Banana Almond Bread Bites Yield: 15 banana bread bites
Ingredients 3 eggs, separated 5 Tablespoons raw honey 4 Tablespoons olive oil 2 mashed bananas 1 teaspoon vanilla 1 teaspoon baking powder 1 teaspoon cinnamon 2 cups almond four
Instructions 1. Preheat oven to 350 degrees. 2. Cream eggs yolks and honey in large bowl until light and fluffy. 3. Add oil, vanilla, banana, cinnamon, baking powder, and flour. 4. In separate bowl, beat egg whites till stiff peaks form. 5. Fold egg whites into banana mixture. 6. Pour banana mixture into greased brownie pan. 7. Cook for about 25-20 minutes, or until tops are golden brown.
Notes My mixture produced 15 banana bread bites. I calculated each banana bread bite as containing 11 NET CARBS each. 1/2
9/21/2018
MOM'S FAMOUS MEATLOAF!!!!!
MOM'S FAMOUS MEATLOAF!!!!!
Ingredients Meatloaf 1 or 1½ pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.) ¾c. diced red onion ½c. diced celery 2 eggs ¼ c. soy sauce (Or use Tamari to make it gluten free) ⅓c. ketchup 1T. dried oregano 1T. chopped parsley 2 tsp. garlic powder sprinkle black pepper 1c. quick oats Topping: ¼c. light brown sugar ¼c. ketchup 3 T. stone ground mustard ½ tsp. paprinka ½ tsp. pepper
Instructions 1. Preheat oven 350. Bake in a round pyrex dish or in nonstick mini loaf pan. Mix all meatloaf ingredients together and place in pan. Mix all topping ingredients together and brush on top. Bake until it reaches 160 degrees. (One loaf pan is about 75-85 mins. Check mini loaves earlier) Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/2013/12/moms-famous-meatloaf.html
https://hugsandcookiesxoxo.com/easyrecipe-print/133-0/
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9/21/2018
Leftover Mashed Potato Puffs
Leftover Mashed Potato Puffs Author: Reeni Recipe type: Side Dish Cuisine: American Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: about 8 puffs Mashed potatoes baked into puffs in a muffin pan with sour cream, cheese and bacon! A great and delicious way to use up leftovers!
Ingredients 2 eggs â…“ cup sour cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes
Instructions 1. 2. 3. 4. 5. 6.
Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.
Notes Inspired by The Kitchn ŠCinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved Recipe by Cinnamon-Spice & Everything Nice at https://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/
https://www.cinnamonspiceandeverythingnice.com/easyrecipe-print/13789-0/
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9/21/2018
Cheesy Sausage Biscuits | Its Yummi - Bites of food and life
Cheesy Sausage Biscuits Light, flaky biscuits topped with crumbled pork sausage and real Wisconsin cheddar cheese! Prep Time Cook Time Total Time
7 minutes 12 minutes 19 minutes
Servings Calories
6 288 kcal
Ingredients 1 can of refrigerated biscuit dough (I used Pillsbury Grands) or you can make your own biscuit dough 1/2 pound ground Italian pork sausage 1 cup cheddar (or your favorite variety) cheese shredded
Instructions 1. Heat oven to 350 degrees F. 2. Place a paper liner into the bottom of each well, or lightly spray wells with non-stick cooking spray. 3. In a medium sized frying pan over medium high heat, cook the pork sausage until it has browned and no pink remains; Drain grease and set pork aside to cool. 4. Using kitchen shears or a knife, cut each piece of biscuit dough in half. Use your fingers to press a piece of dough evenly across the bottom of each well of the pan. 5. Place pan into oven and bake for 5 minutes. Remove pan from oven and use your fingers to press the partially baked dough down into the pan; USE CAUTION! The dough will be hot! 6. Sprinkle cooked sausage evenly over the top of each biscuit; Repeat with shredded cheese; Place pan back into oven and cook for 7-9 minutes, or until cheese has melted and biscuits are lightly browned. 7. Remove pan from oven and allow biscuits to cool in pan for 1-2 minutes before carefully removing them. Serve while still warm.
https://www.itsyummi.com/cheese-and-sausage-biscuits/
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9/21/2018
Veggie Quesadilla Cups - Recipes | Pampered Chef US Site
Veggie Quesadilla Cups Ingredients 3 burrito-size flour tortillas (8½ - 9½-in./22-24-cm) 1 medium red bell pepper 1 small jalapeño, seeded 2 green onions 4 oz (125 g) Colby & Monterey Jack cheese blend (1 cup/250 mL grated), divided 1 can (2.25 oz) sliced pitted ripe olives, drained (½ cup/125 mL) 2 tsp (10 mL) Chipotle Rub 1/2 medium ripe avocado, skin on and seed removed
Directions 1. Preheat oven to 400°F (200°C). Spray wells of Brownie Pan with nonstick cooking spray. 2. Stack tortillas on Cutting Board. Using Pizza Cutter, cut off the rounded corners to create a large square (about 7x7 in./18x18 cm). Cut into quarters to create twelve squares total. Press one square into corners of each well of pan. 3. Using Utility Knife, cut off top of bell pepper; cut lengthwise and remove seeds and veins. Cut bell pepper, jalapeño and green onions into small pieces. Add to Manual Food Processor and process until chopped; transfer to Classic Batter Bowl. 4. Using Microplane® Adjustable Coarse Grater, grate cheese. Add half of the cheese, olives and rub to batter bowl. Mix well with Small Mix ‘N Scraper®.
Yield: 12 servings of 1 appetizer
Nutrients per serving: U.S. Nutrients per serving (1 appetizer) Calories 110, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g
5. Using a heaping Medium Scoop, fill cups with vegetable mixture. Top with remaining cheese.
Cook's Tips:
6. Bake 10-12 minutes or until cheese is melted and corners of tortillas are golden brown. Remove pan from oven to Stackable Cooling Rack.
Hold the avocado half while gently scraping with the Medium Scoop; release directly over warm cups. See step 7.
7. Using Medium Scoop, scrape along the avocado half to create shavings over each tortilla cup (See Cook’s Tip). Using Mini Nylon Serving Spatula, loosen cups from sides of pan and serve.
https://www.pamperedchef.com/pws/janajmiller/recipe/Appetizers+%26+Snacks/Manual+Food+Processor/Veggie+Quesadilla+Cups/838659
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9/21/2018
Cheesy Bacon and Tomato Cups - Recipes | Pampered Chef US Site
Cheesy Bacon and Tomato Cups Ingredients 4 slices bacon 12 slices firm white sandwich bread 2 green onions 3-4 firm ripe plum tomatoes, divided 4 oz (125 g) Swiss cheese (1 cup/250 mL grated), divided 1/4 cup (50 mL) light mayonnaise
Directions 1. Preheat oven to 400°F (200°C). Cook bacon in (8-in./20-cm) Sauté Pan over medium heat 4-5 minutes or until crisp. Drain on paper towels. Roll up bacon in paper towels and squeeze to crumble; set aside. 2. Meanwhile, remove crusts from bread with Utility Knife. Press 1 bread square into each well of Brownie Pan (see Cook’s Tips). 3. Thinly slice green onions; set aside green tops for garnish. Place remaining onions in Classic Batter Bowl. Cut 2 of the tomatoes in half lengthwise; remove seeds. Dice tomatoes; add to batter bowl and set aside. 4. Slice remaining tomatoes into 12 slices with Simple Slicer on #3 setting. Using Microplane® Adjustable Coarse Grater, grate cheese. 5. Add ½ cup (125 mL) of the cheese, bacon and mayonnaise to batter bowl; mix well with Small Mix ‘N Scraper®. Using Medium Scoop, fill each toast cup evenly with tomato mixture. Top each with 1 tomato slice. Sprinkle evenly with remaining cheese. 6. Bake 7-8 minutes or until cheese is melted. Garnish with green onion tops. Serve with Mini Nylon Serving Spatula.
Yield: 12 servings of 1 appetizer
Nutrients per serving: U.S. Nutrients per serving (1 appetizer) : Calories 170, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 13 g, Fiber 1 g, Protein 8 g
Cook's Tips: The Brownie Pan maintains the shape of the bread squares while baking (see Step 2). Instead of throwing out the leftover crusts, make breadcrumbs! Process crusts in Manual Food Processor; place in resealable plastic bag and freeze. For added flavor, you can add ½ tsp (2 mL) Smoky Applewood Rub to the tomato mixture in Step 5.
https://www.pamperedchef.com/pws/janajmiller/recipe/Appetizers+%26+Snacks/30+Minutes+or+Less/Cheesy+Bacon+and+Tomato+Cups/790193
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9/21/2018
Pesto Polenta Squares with Tomato Ragout - Recipes | Pampered Chef US Site
Pesto Polenta Squares with Tomato Ragout Ingredients Pesto Polenta 2 garlic cloves 2 cups (500 mL) lightly packed fresh basil leaves 2 tbsp (30 mL) olive oil ½ tsp (2 mL) black pepper ½ tsp (2 mL) salt (optional) 3 cups (750 mL) unsweetened soy milk 1 cup (250 mL) instant polenta
Tomato Ragout 8 oz (250 g) white button mushrooms 1 large shallot 2 garlic cloves 2 containers (10 oz each) grape tomatoes 1 can (15 oz or 540 mL) no-salt-added cannellini beans, drained, rinsed 1 tbsp (15 mL) capers, drained 1 tbsp (15 mL) balsamic vinegar ½ tsp (mL) crushed red pepper flakes 2 oz (60 g) mozzarella soy cheese (about ½ cup/125 mL grated) 3 tbsp (45 mL) thinly sliced fresh basil leaves
Directions 1. Preheat oven to 350°F (180°C). Generously spray wells of Brownie Pan with olive oil using Kitchen Spritzer. For pesto, press garlic into Manual Food Processor with Garlic Press. Add basil, oil, black pepper and salt, if you’d like; process until basil is coarsely chopped. Set aside.
Yield: 6 servings of (2 polenta squares and ½ cup/125 mL ragout)
Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 g, Sodium 160 g, Carbohydrate 43 g, Fiber 7 g, Protein 16 g
U.S. Diabetic exchanges per serving: 2 Starch, 1/2 Milk, 1 Vegetable, 1 Fat (2 1/2 Carb)
2. For polenta, pour soy milk into Classic Batter Bowl. Microwave, uncovered, on HIGH 3-5 minutes or until milk is steaming. Slowly whisk in polenta with Stainless Whisk. Continue microwaving 2-3 minutes, whisking every minute, until thickened. Add pesto to polenta mixture; whisk until thoroughly combined.
3. With Large Scoop, divide polenta mixture evenly into wells of pan and spread evenly. Bake 10-13 minutes or until edges are light golden brown. 4. Meanwhile for ragout, slice mushrooms with Egg Slicer Plus®. Finely chop shallot with Food Chopper. Generously spray 11- or 12-in. (28- or 30-cm) Skillet with oil using Kitchen Spritzer; heat over medium heat 3-5 minutes or until shimmering. Add mushrooms and shallot; press in garlic with Garlic Press. Cook and stir 4 minutes or until mushrooms begin to brown. Move mushroom mixture to side of Skillet. Add tomatoes; cook, covered, 4-5 minutes or until tomato skins start to split. Carefully break up tomatoes with Nylon Masher and mix with mushrooms. Reduce heat to medium-low; add remaining ragout ingredients, except soy cheese and basil. Cook 4-5 minutes or until heated through.
https://www.pamperedchef.com/pws/janajmiller/recipe/Main+Dishes/Healthy/Pesto+Polenta+Squares+with+Tomato+Ragout/766006
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9/21/2018
Mini Apple Pies - Recipes | Pampered Chef US Site
Mini Apple Pies Ingredients 1 pkg (8 oz/235 g) seamless crescent dough 1 can (20 oz or 540 mL) apple pie filling 2 tbsp (30 mL) granulated sugar 1/2 tsp (2 mL) cinnamon Vanilla ice cream (optional)
Directions 1. Preheat oven to 350°F (180°C). Roll out dough and use the Baker's Roller® to flatten and enlarge dough. 2. Use Pizza & Crust Cutter to cut into 12 squares. Place dough in the Brownie Pan, allowing corners to drape over. Using the Medium Scoop, top with one scoop of apple pie filling. 3. In a separate bowl, mix sugar and cinnamon together. Add to the top of each square. Pull corners to the middle and add another dash of the cinnamon/sugar. 4. Bake 15 -17 minutes or until golden brown. Remove from pan immediately. Serve with ice cream, if desired.
Yield: 12 servings of 1 pie
Nutrients per serving: Calories 120, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 24 mg, Fiber 1 g, Protein 2 g
https://www.pamperedchef.com/pws/janajmiller/recipe/Desserts/Christmas/Mini+Apple+Pies/1004343
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9/21/2018
Naughty Brownies - Recipes | Pampered Chef US Site
Naughty Brownies Ingredients Nonstick cooking spray 1 pkg (16.5 oz or 468 g) chocolate chip cookie dough 1/2 pkg (18.3 oz or 440 g) fudge brownie mix (2 cups/500 mL plus 2 tbsp/30 mL) 1/3 cup (75 mL) vegetable oil 2 tbsp (30 mL) water 2 eggs 12-24 miniature peanut butter cups (optional)
Directions 1. Preheat oven to 350°F (180°C). Spray the wells of a Brownie Pan with nonstick cooking spray. 2. Cut cookie dough evenly into 12 slices. Place in wells of pan; gently press dough down into wells. 3. In a Classic Batter Bowl, combine brownie mix, oil, water, and eggs. 4. If desired, place 1-2 peanut butter cups on top of cookie dough, pressing down gently. 5. Using Medium Scoop, place 1 scoop of brownie batter into each well, being sure to not overfill wells. 6. Bake 19-21 minutes or until brownies pull away from sides of pan. 7. Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Serve with Mini Nylon Serving Spatula.
Yield: 12 servings of 1 brownie
Nutrients per serving:
(1 brownie without peanut butter cup): Calories 330, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 1 g, Protein 4 g (1 brownie with 1 peanut butter cup): Calories 380, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 46 g, Fiber 1 g, Protein 4 g Cook's Tips: You can bake remaining brownie mix in Small Rectangular Baker. Combine remaining brownie mix with ⅓ cup (75 mL) vegetable oil, 2 tbsp (30 mL) water and 2 eggs. Bake at 350°F (180°C) for 25 minutes.
https://www.pamperedchef.com/pws/janajmiller/recipe/Desserts/American/Naughty+Brownies/1043327
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9/21/2018
Mini Frittatas - Recipes | Pampered Chef US Site
Mini Frittatas Ingredients
FLAVOR
COARSELY PROCESS IN MANUAL FOOD PROCESSOR
½ lb fresh asparagus, trimmed and cut into 1" lengths Vegetable ½ medium red bell pepper, Primavera cut into chunks ¼ medium red onion, cut into chunks
Ham and Broccoli
2 green onions, cut into 2" lengths ¾ cup frozen broccoli, thawed
Bacon and Pepper
½ medium green bell pepper, cut into chunks ¼ medium onion, cut into chunks
MIX IN CLASSIC BATTER BOWL 8 eggs ½ cup milk ½ tsp salt 1 oz Parmesan cheese (¼ cup grated) Processed vegetables 8 eggs ½ cup milk ½ tsp salt ½ cup grated cheddar cheese Processed vegetables 8 eggs ½ cup milk ½ tsp salt ½ cup grated Swiss cheese Processed vegetables
TOPPING
Cooked crumbled bacon Yield: 12 servings
Cooked ham
Cooked crumbled bacon
Directions 1. Preheat oven to 350 degrees. Spray a Brownie Pan with nonstick cooking spray and divide 2 cups of refrigerated shredded hash brown potatoes evenly into the wells. Prepare a frittata flavor of your choice, pour the mixture evenly into wells and sprinkle with the topping. Bake 17 – 20 minutes or until set. Cool 5 minutes in pan, remove with Mini Nylon Serving Spatula and serve.
https://www.pamperedchef.com/pws/janajmiller/recipe/Appetizers+%26+Snacks/Mini+Frittatas/1007156
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9/21/2018
Mini Cheeseburger Pies - Recipes | Pampered Chef US Site
Mini Cheeseburger Pies Ingredients Base Nonstick cooking spray 1 1/4 cups (300 mL) original pancake and baking mix 2 tbsp (30 mL) butter 1/3 cup (75 mL) milk 1 egg
Filling & Topping 12 oz (350 g) 95% lean ground beef or 93% lean ground turkey 2 green onions 3 oz (90 g) sharp cheddar cheese (3/4 cup/175 mL grated), divided 1/2 cup (125 mL) ketchup 1 tbsp (15 mL) yellow mustard 1-2 large firm plum tomatoes 1-2 whole dill pickles 3 cups (750 mL) shredded romaine lettuce
Directions 1. Preheat oven to 375°F (190°C). Spray wells of Brownie Pan with nonstick cooking spray. 2. Measure baking mix using dry measuring side of Mini Measure-All Cup®; add to Manual Food Processor. Microwave butter in 1-cup (250-mL) Prep Bowl, uncovered, on HIGH 20–30 seconds or until melted. Add melted butter, milk and egg to processor bowl; process until well blended. 3. Carefully remove blade from processor bowl. Using a scant Medium Scoop, divide batter evenly into wells. (Batter will be thick and not cover surface of the wells.) 4. Place beef in Classic Batter Bowl. Microwave, uncovered on HIGH 4–5 minutes or until no longer pink, breaking into crumbles with Small Mix ‘N Scraper® halfway through cooking. Drain, if necessary.
Yield: 6 servings of 2 pies
Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 840 mg, Carbohydrate 25 g, Fiber 1 g, Protein 19 g
Cook's Tips: Press the meat mixture gently into the batter. The batter will spread out into the wells of the Brownie Pan as it bakes. See step 6.
5. Thinly slice green onions. Grate cheese with Microplane® Adjustable Coarse Grater. Add half of the cheese, onions, ketchup and mustard to batter bowl; mix well. 6. Using a clean Medium Scoop, place one heaping scoop of meat mixture into center of batter, pressing evenly to let dough slightly spread to corners (see cook’s tip). Sprinkle evenly with remaining cheese. 7. Bake 14–16 minutes or until edges are golden brown. 8. Remove pan from oven to Stackable Cooling Rack; cool 5 minutes. Seed and dice tomato. Dice pickle. Using Mini Nylon Serving Spatula, loosen pies from pan. Serve with tomato, pickle and lettuce on the side.
https://www.pamperedchef.com/pws/janajmiller/recipe/Main+Dishes/Budget+Friendly/Mini+Cheeseburger+Pies/889444
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9/21/2018
Mini Spinach "Lasagna" Squares - Recipes | Pampered Chef US Site
Mini Spinach "Lasagna" Squares Ingredients 4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated), divided 1 oz (30 g) fresh Parmesan cheese (1/4 cup/50 mL grated) 1 pkg (10 oz or 300 g) frozen chopped spinach, thawed and well drained (see Cook’s Tip) 2 garlic cloves 1 3/4 cups (425 mL) marinara sauce, divided 24 small (approx 1½-2-in./4-5-cm squares) frozen cheese ravioli (12 oz/350 g)
Directions 1. Preheat oven to 350°F (180°C). Using Microplane® Adjustable Coarse Grater, grate cheeses; place in two separate (1-cup/250-mL) Prep Bowls. 2. In Classic Batter Bowl, combine ½ cup (125 mL) of the mozzarella, Parmesan, spinach and garlic pressed with Garlic Press. Mix well with Small Mix ‘N Scraper®. 3. Place marinara sauce in (2-cup/500-mL) Easy Read Measuring Cup. Using the Measuring Spoon Set, spoon 1 tbsp (15 mL) marinara sauce into each well of Brownie Pan; top with one ravioli. 4. Using Medium Scoop, place one rounded scoop of spinach mixture on top of each ravioli. Top with another ravioli. Spoon remaining marinara sauce over each ravioli and sprinkle with remaining mozzarella. 5. Bake 20-22 minutes or until cheese is melted and sauce is bubbly. Remove pan from oven to Stackable Cooling Rack. Serve with Mini Nylon Serving Spatula.
Yield: 6 servings of 2 "lasagna" squares
Nutrients per serving: U.S. Nutrients per serving (2 “lasagna” squares): Calories 180, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 500 mg, Carbohydrate 11 g, Fiber 3 g, Protein 10 g
Cook's Tips: Blot excess moisture from spinach with several layers of paper towels on lid of Classic Batter Bowl. The frozen ravioli fit just right in the Brownie Pan. Place them directly in the wells…no thawing necessary!
https://www.pamperedchef.com/pws/janajmiller/recipe/Main+Dishes/Vegetarian/Mini+Spinach+%22Lasagna%22+Squares/790205
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