Brownie Pan Recipes

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com

Pampered Chef exclusive brownie pan has 12 individual wells and will create evenly browned edges on brownies, cornbread, lasagna, or your favorite recipe.

REDUCE YOUR SUGGESTED RECIPE TEMPERATURE 25 degrees F, as darker pans require slightly lower temperatures.

Grease the pan according to your recipe package directions. If using a non-stick spray, wipe away excess spray with paper towel to prevent oil build-up on pan.

Fill wells 2/3 full. If every well is not filled, wipe away any spray prior to cooking to prevent grease build-up.

When done cooking – immediately place stackable cooking rack (use parchment paper if desired) upside down on top and using oven mitt or pad, flip/rotate both rack and brownie pan.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com

Reese Cup Cookie Brownies - 2 small scoops of chocolate chip cookie dough on bottom – push down with tart shaper (or your fingers), then place a small Reese cup placed upside down on the cookie dough. Using a medium scoop – drop brownie mix on top of Reeses cup. Bake at 350 for about 16-20 minutes. (Until brownie is done) Immediately flip with Stackable Cooling Rack.

Triple Layer Brownies - 2 small scoops of chocolate chip cookie dough on bottom – push down with tart shaper (or your fingers), then place one oreo cookie on top of raw cookie dough . Using medium scoop drop brownie mix ( 1 box plus ingredients to make cake like) on top of oreo cookie. Bake at 350 for 16-20 mins.

Turtle Fudge Brownies – fill pan with brownie mix. 3 rolls of Rolos - cut each Rolo in half place 4 rolo 1/2's on top of each brownie square. Sprinkle with chopped pecans. Bake at 325 for 23 mins. Remove from pan and drizzle with melted chocolate.

Chocolate Chip Cookie Sensation 1 ½ tubes of refrigerated chocolate chip cookie dough 2 regular size Snickers bars, chopped ½ cup chopped pecans ½ cup chocolate chips Caramel ice cream topping (optional) Ice cream (optional) Place small scoops of chocolate chip cookie dough on bottom – push down with tart shaper (or your fingers). Chop 2 regular size Snickers candy bars and place on cookie dough. Sprinkle with chopped pecans and chocolate chips. Bake 350 for 20-22 mins. Top with ice cream and caramel ice cream topping if desired.

Weight Watcher Brownies Box Ghiradelli Double Chocolate Fudge Brownie Mix 15 oz can solid pumpkin Mix dry brownie mix and solid pumpkin till incorporated. Place one lg scoop in each well of brownie pan. Bake 350 22 mins.

Black Forest Cake Dessert 1 jar (10 oz) Marashino Cherries (about 30), drained 1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies) 1 tsp almond extract 12 Cherry Cordial Candies 1 ½ cups thawed frozen whipped topping ¼ cup semi-sweet chocolate morsels, grated Preheat oven to 325 degrees F. Spray cups of Brownie Pan with nonstick cooking spray. Finely chop cherries. Combine brownie mix, eggs, water, oil and almond extract; mix according to pkg directions for cake-like brownies. Fold in chopped cherries; divide batter evenly among wells of pan using medium scoop.

Bake 22-24 minutes or until wooden pick inserted in centers of brownies comes out clean. Remove pan from oven Carefully invert pan onto cooling rack; remove pan. Turn brownies over. Immediately snip a ½ inch deep x into top of each brownie using professional shears. Press one cordial candy into each brownie until flush with top of brownie. Let stand 5 minutes.

Top brownie evenly with whipped topping; garnish with grated chocolate. Serve warm.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com

BAKED OATMEAL WITH PUMPKIN ¼ cup canola oil ¾ cup sugar (I used Stevia-10 tiny packets = approx ½ cup) ½ cup pumpkin 2 eggs 1 cup 1% milk ½ cup walnuts ¼ teaspoon salt 1 Tablespoon baking powder 3 cups old fashioned oatmeal ½ cup golden raisins *mix together and sprinkle on top of mixture before baking *2 Tablespoons brown sugar

*1 teaspoon cinnamon

*1 teaspoon ground flax seed

In bowl beat together oil, sugar, and pumpkin. Add eggs, milk, salt, baking powder and oatmeal. Mix well, add nuts and raisins. Let stand in bowl for 10 minutes. Scoop mix into sprayed pan Sprinkle with brown sugar, cinnamon and flax. Preheat oven to 325 degrees. Bake for about 15 minutes or until firm and golden brown. Serve hot or cold. I store my in Freezer for easy breakfast snack.

Southwest Cornbread 2 boxes Jiffy Cornbread 2 eggs 1 can creamed corn 3/4 c sour cream 1 1/2 tbsp Southwest Seasoning 1 small poblano pepper chopped fine Mix it all up and use large SS scoop to put heaping scoops into brownie pan cups. Bake at 375 for 20-25 minutes. Top with grated cheese as soon as they come out. These freeze great!!!.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Pumpkin Streusel Cheesecake Squares Ingredients 18 pecan shortbread cookies, divided 1 pkg (8 oz/250 g) cream cheese 1/2 cup (125 mL) sugar 1 can (15 oz) solid pack pumpkin (1¾ cups/425 mL) (not pumpkin pie filling) 2 eggs 1 tbsp (15 mL) flour 1 tbsp (15 mL) Cinnamon Plus® Spice Blend* or pumpkin pie spice Thawed frozen whipped topping (optional) Directions 1 Preheat oven to 350°F (180°C). Spray wells of with nonstick cooking spray. Place one cookie into each well. Set remaining 6 cookies aside.

2 In , microwave cream cheese 10-15 seconds or until softened. Add sugar; whisk with . Add pumpkin, eggs, flour and spice blend; whisk until blended.

3 Using , divide pumpkin filling evenly into wells of pan. Repeat until all of the filling is used. (Wells will be very full.)

4 Using , finely chop remaining 6 cookies. Carefully remove blade from processor bowl and sprinkle cookie crumbs evenly over pumpkin filling (about 1 tbsp/15 mL over each).

5 Bake 18-20 minutes or until edges are done and pull away from sides of pan. Remove pan from oven to ; cool 5 minutes. Loosen squares from sides of pan and serve with . Serve with whipped topping.

Yield: ,12 servings of 1 square Nutrients per serving: U.S. Nutrients per serving (1 square): Calories 240, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 1 g, Protein 4 g

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Orange Blossom Cakes Cakes & Glaze 2 oranges

1 1/2 cups (375 mL) sugar, divided

2 tbsp (30 mL) canola oil

1/2 cup (125 mL) reduced-fat sour cream

1/3 cup (75 mL) milk 1 1/4 cups (300 mL) flour

2 egg whites, room temperature, lightly beaten 3/4 tsp (4 mL) baking soda

1/4 tsp (1 mL) salt

Topping 6 oz (175 mL) reduced-fat cream cheese (Neufchâtel), softened 1/2 cup (125 mL) powdered sugar 1 1/2 tbsp (22 mL) orange zest (from oranges used for glaze) 1 1/2 cups (375 mL) thawed frozen whipped topping Directions 1

Preheat oven to 350°F (180°C). Spray wells of with nonstick cooking spray.

2

Zest oranges using . (You should get about 3 tbsp/45 mL of zest.) Juice oranges to get 1/3 cup (75 mL).

3 Mix half of the zest, 3/4 cup (175 mL) of the sugar, oil, sour cream, milk and egg whites in large until well blended.

4

Mix flour, baking soda and salt in medium . Mix flour mixture into wet ingredients until blended.

5 Divide batter evenly into pan using a heaping . Bake 12-14 minutes or until wooden pick inserted into centers comes out clean.

6 To make the glaze, microwave remaining 3/4 cup (175 mL) sugar and orange juice in uncovered on HIGH 1-2 minutes or until hot. Stir until sugar is dissolved.

7 To make the topping, mix cream cheese, powdered sugar and remaining zest in until smooth. Stir in whipped topping until blended.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Double-Chocolate Cheesecake Squares Ingredients 15 fudge-striped cookies, divided 2 pkg (8 oz/250 g each) cream cheese 2 eggs

1 tbsp (15 mL) flour

1 cup (250 mL) semi-sweet chocolate morsels, divided 1/2 cup (125 mL) sugar 1/2 tsp (2 mL) vanilla extract (see Cook's Tips)

Directions 1 Preheat oven to 350°F (180°C). Generously spray wells of with nonstick cooking spray. Place one cookie into each well. Set remaining 3 cookies aside.

2 Place ½ cup (125 mL) of the morsels in (. Microwave, uncovered, on HIGH 30-45 seconds or until chocolate is almost melted, stirring after 30 seconds with . Stir until smooth.

3 In , microwave cream cheese, uncovered, on HIGH 30-60 seconds or until softened. Add melted chocolate; whisk with until smooth. Add sugar, eggs, flour and vanilla; whisk until blended. Stir in remaining morsels.

4 Using , fill wells of pan evenly with chocolate mixture. Repeat until all the filling is used. (Wells will be very full, see Cook’s Tips.)

5 Process remaining cookies in until chopped. Carefully remove blade from processor bowl and sprinkle cookie crumbs evenly over chocolate filling.

6 Bake 18-20 minutes or until edges are firm and pull away slightly from sides of pan. Remove pan from oven to ; cool 5 minutes. Using , loosen squares from sides of pan and serve.

Yield:12 servings of 1 square Nutrients per serving:U.S. Nutrients per serving (1 square): Calories 310, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 4 g Cook's Tips: Skip making a crust! A whole cookie fits in each well of the Brownie Pan to form the crust of these mini cheesecakes. (see Step 4) ¼ tsp (1 mL) Double-Strength Vanilla can be substituted for the vanilla extract.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Stuffed Peanut Butter Cookie Bars Ingredients Canola oil for greasing pan

or spray

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

1/2 cup (125 mL) dry roasted peanuts

3 eggs

1 pkg (12 oz/350 g) semi-sweet chocolate morsels (2 cups)

Directions 1 Preheat oven to 375°F (190°C). Brush with oil using . Arrange 30 cookies in rows of 3 x 10 over bottom of pan.

2

In , combine brownie mix, water, oil and eggs; mix well with .

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 until coarsely chopped.

6 Remove pan from oven to . 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 ; serve warm with.

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.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Individual Pineapple Upside-Down Cakes (Based on The Pampered Chef’s recipe in Delightful Desserts, p. 58) Ingredients: ½ cup of butter 1 cup of packed brown sugar 12 maraschino cherries, halved One 20-oz. can of pineapple rings with juice ½ cup of walnuts, coarsely chopped 3 eggs One box of yellow cake mix (18.25 oz. size) 1/3 cup oil

1) Preheat oven to 325 F. Open a can of pineapple rings and drain liquid into 2-Cup Easy Read Measuring Cup using Can Strainer. Add enough water to pineapple liquid to make 1 1/3 cups of liquid. Set aside. Cut pineapple rings into quarters.

2) In Small Batter Bowl, melt butter. Mix in brown sugar. Using Small Stainless Scoop, portion a scant scoop of sugar mixture into each well of two Brownie Pans. Spread to cover bottoms of wells with Skinny Scraper.

3) Add two pieces of the quartered pineapple rings to each well of Brownie Pan. Place one maraschino cherry half in the center of each well. Sprinkle chopped nuts evenly over pineapple slices in pans 4) Combine cake mix, pineapple liquid, eggs, and oil in 4-Qt. Stainless Mixing Bowl. Whisk until well blended. Using Large Stainless Scoop, portion batter into wells of Brownie Pan, filling each well 2/3rds full.

5) Bake cakes for 20-22 minutes until toothpick inserted in center of cakes comes out clean. Cool in pan for 3 minutes, then invert onto parchment-lined Stackable Cooling Rack. Serve warm with whipped topping, if desired. Makes 24 individual cakes. NOTE: Recipe may be halved to fill just one Brownie Pan and make 12 servings. Use a small cake mix (like Jiffy brand) or 1 2/3 cups of dry cake mix, 2 eggs, and 2/3 cup of pineapple liquid, plus 2 T. oil. Use half the butter, sugar, pineapple and cherries.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com

Turkey Parmesan Sliders Ingredients

2 oz (60 g) fresh Parmesan cheese

2 eggs, lightly beaten

3 green onions

2 tbsp (30 mL) , divided

1 tsp (5 mL) black pepper

2 tbsp (30 mL) milk

1/2 cup (125 mL) plain dry bread crumbs 1 1/4 lbs (575 g) 93% lean ground turkey 2 oz (60 g) mozzarella cheese

1/4 cup (50 mL) ketchup

1 pkg (12 oz) Hawaiian rolls (12 rolls), split (see cook's tip) Directions 1

Preheat oven to 350째F (180째C). Grate Parmesan using. Thinly slice green onions using.

2 Combine Parmesan, onions, eggs, 5 tsp (25 mL) of the rub, pepper, milk, bread crumbs and turkey in large ; mix well.

3 Place one rounded of turkey mixture into wells of ; press evenly into wells. Bake 13-15 minutes or until tops are firm and internal temperature reaches 160째F (71째C) in the sides of each patty.

4

Meanwhile, grate mozzarella using .

5 For sauce, combine ketchup and remaining 1 tsp (5 mL) rub in . Microwave, uncovered, on HIGH 20-30 seconds or until hot.

6 Remove pan from oven. Transfer patties to roll bottoms using. Top with sauce, mozzarella and roll tops.

Yield: 6 servings of 2 sliders Nutrients per serving:U.S. Nutrients per serving (2 sliders):Calories 560, Total Fat 18 g, Saturated Fat 5 g,Cholesterol 150 mg, Sodium 1010 mg, Carbohydrate 63 g, Fiber 3 g, Protein 38 g Cook's Tips:Soft dinner rolls or slider mini-buns can be substituted for the Hawaiian rolls.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Individual Meatloaf (makes two brownie pans full) 3 tablespoons olive oil 2 garlic cloves, minced 1 cup finely diced white onion ¼ cup finely diced green bell pepper (OPTIONAL) 1 tablespoon dried basil 1 tablespoon dried thyme 1 tablespoon dried oregano 2 large eggs 1 cup plain whole oats 1 lb. ground beef 1 lb. ground turkey ½ tablespoon salt ½ tablespoon freshly ground black pepper ¼ cup Worcestershire sauce ½ cup canned diced tomatoes, drained ½ cup ketchup mixed with a little brown sugar or just canned diced tomatoes, for topping Preheat oven to 325*. In a large saute’ pan on medium heat, warm the olive oil, then add the garlic, onion, bell pepper, basil, thyme, and oregano. Saute the vegetables for 3 to 4 minutes, until they begin to soften. In a bowl, whisk together the eggs and milk. Add the oats. In a large bowl, combine the meats well by hand. Season with the salt and pepper. Pour the liquid mixture over the blended meats and mix thoroughly to combine. Add the Worcestershire sauce, tomatoes and sautéed vegetables. Mix well. Place the mixture in brownie pan. Spread the ketchup mixed with a little brown sugar or diced tomatoes evenly on top of the loaf. Bake 325* for 20 minutes!

Remove from the oven and allow to cool for 2-3 minutes before serving

Deep Dish Pizza • 1 pkg Pillsbury Pizza Crust - using Bakers Roller, roll it out on Large Cutting board and cut into 12 squares; place in Brownie Pan wells.

• 1 pkg turkey breakfast sausage patties, cooked on Small Ridged Baker in microwave; broken up with Mix N Chop; place in wells on top of crust.

• 1/2 can black olives; Use Can Opener and Food Chopper; place in wells • 1/2 jar spaghetti sauce, 1 medium Stainless Scoop on each well • 12 ounce block part skim mozzarella; grated with Microplane; sprinkle liberally on top • Bake at 375F for 15-20 minutes. The outside squares were perfect, the four in the center needed a tad more time but those will be our leftovers!

MINI LASAGNA - perfectly shaped mini lasagnas (Makes Two Pans of 12) 1 lb hamburger 1 15oz container ricotta cheese 1 egg 1 box no-boil lasagna noodles Italian seasoning 2 jars spaghetti sauce Cheese (I used a combination of Mozzerrella and Cheddar, but whatever you want) Brown your hamburger. Put a small spoonful of sauce in the bottom of each brownie pan well. Shake pan to spread sauce around.

Break apart the lasagna noodles. Chances are, mixture on top of burger. Top with another layer of noodle. Press down on the top layer of you will only get one perfect square out of each noodle, but don't throw away the broken pieces! You can still use them! Just piece them together to make a layer! Place a layer of broken noodles on top of the sauce. Then add a small amount of burger. Mix the egg, ricotta, and Italian seasoning. Place a dollop of noodle. You need to have enough space to put another layer of sauce. The no-boil noodles require the moisture of the sauce so you don't want to skimp on it! Fill the well with sauce. Cover with foil and bake at 350 for 25-30 minutes, until the noodles are soft. Top with cheese and bake an additional 5 minutes to melt the cheese.

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com Mini Omelets - dozen eggs and some milk whisked in Classic batter bowl... poured into the 12 wells... then add toppings of choice... chopped green pepper and onions, diced ham, mushrooms or tomatoes. Bake 375 for about 17-20 mins... flipped right out and topped with shredded cheese (swiss or cheddar).

Cheesy Bacon and Tomato Cups Ingredient 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 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 . Press 1 bread square into each well of (see Cook’s Tips).

3 Thinly slice green onions; set aside green tops for garnish. Place remaining onions in. 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 on #3 setting. Using , grate cheese.

5 Add ½ cup (125 mL) of the cheese, bacon and mayonnaise to batter bowl; mix well with . Using , 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 .

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 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.

Mini Spinach "Lasagna" Squares

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com 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 grate cheeses; place in two separate .

2

In , combine ½ cup (125 mL) of the mozzarella, Parmesan, spinach and garlic pressed with . Mix well with .

3

Place marinara sauce in . Using the , spoon 1 tbsp (15 mL) marinara sauce into each well of ; top with one ravioli.

4 Using , 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 . Serve with .

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!

MINI FRITTATAS

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com INGREDIENTS

FLAVOR COARSELY PROCESS IN MANUAL FOOD PROCESSOR MIX IN CLASSIC BATTER BOWL TOPPING Vegetable Primavera ½ lb fresh asparagus, trimmed and cut into 1" lengths ½ medium red bell pepper, cut into chunks ¼ medium red onion, cut into chunks 8 eggs ½ cup milk ½ tsp salt 1 oz Parmesan cheese (¼ cup grated) Processed vegetables Cooked crumbled bacon Ham and Broccoli 2 green onions, cut into 2" lengths ¾ cup frozen broccoli, thawed 8 eggs

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com ½ cup milk ½ tsp salt ½ cup grated cheddar cheese Processed vegetables Cooked ham Bacon and Pepper ½ medium green bell pepper, cut into chunks ¼ medium onion, cut into chunks 8 eggs ½ cup milk ½ tsp salt ½ cup grated Swiss cheese Processed vegetables

Cooked crumbled bacon

DIRECTIONS 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.

Yield: 12 servings

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha

BROWNIE PAN RECIPE BOOK - last edited November 2014

Compliments of YOUR Pampered Chef Consultant Renee Barutha 414-281-0259 rbarutha@hotmail.com

Renee Barutha, Independent Consultant with The Pampered Chef E-mail: rbarutha@hotmail.com

(414) 281-0259

Website: www.pamperedchef.biz/rbarutha