Classic Apple Cobbler

C l a s s i c A p p l e

Cobbler

Ingredients 6 cups granny smith apples, peeled and sliced 2 Tbsp. lemon juice ¼ cup dark brown sugar 2 Tbsp. all-purpose flour ½ tsp. coarse kosher salt ½ Tbsp. cinnamon

Topping

4 Tbsp. unsalted butter, melted 1 cup self-rising flour 1 cup granulated sugar 1 tsp. coarse kosher salt 2 eggs 1 tsp. cinnamon

Directions 1. Preheat oven to 375°F/190°C. 2. In medium bowl, toss sliced apples with lemon to keep from browning; add brown sugar, flour, salt and cinnamon and toss to coat. 3. Pour apple mixture into buttered UltraPro 1.6-Qt. Round Pan; set aside. 4. In small bowl, combine topping ingredients and mix thoroughly until combined; spoon mixture over apples. 5. Bake 35–45 minutes until topping is golden brown. Serve with vanilla ice cream.

C l a s s i c R o a st

Chicken

Ingredients 3–5-lb. whole chicken 6 Tbsp. butter, room temperature 1 Tbsp. paprika 1 tsp. coarse kosher salt 1 tsp. black pepper 1 tsp. onion powder

Directions 1. Preheat oven to 425°F/218°C. Season chicken with salt and pepper to taste. 2. In a small bowl, combine seasonings with butter. 3. Rub 2 Tbsp. of butter mixture over chicken skin. Rub remaining butter under the skin and inside the chicken cavity. 4. Place chicken in 3.5-Qt Lasagna Pan, breast side up. Microwave on high power 17 minutes. Remove from microwave, baste chicken with pan drippings; transfer pan to oven. Bake 17 minutes or until golden brown and internal temperature registers 160° F/70° C on an instant read thermometer. 5. Remove from oven. Let stand 10 minutes before serving.

C l a s s i c R o a st

Turkey

Ingredients 10–12 lb. turkey ¼ cup extra virgin olive oil 1 Tbsp. coarse kosher salt ½ Tbsp. black pepper

Directions 1. Preheat oven to 350° F/175° C. 2. Place turkey in base of 6 Qt. UltraPro Roasting Pan. 3. Brush bird with olive oil and season liberally with salt, pepper and any other desired dried spices. 4. Place in oven and bake 2–2 ½ hours or until turkey reaches an internal temperature of 165° F/75° C and juices run clear. 5. Let rest 15 minutes before slicing.

Note: If desired sprinkle with dried rosemary, oregano and/or thyme.

C o u nt r y B r e a k f a st

Casserole

Ingredients ¼ cup green onions, chopped ¼ cup red bell pepper, chopped ¼ cup onion, chopped 3 cups frozen Southern-style hash brown potatoes 4 slices bacon, partially cooked, cut up 3 Tbsp. bacon drippings 4 eggs Salt and ground black pepper, to taste ½ cup shredded Colby and Monterey Jack cheese blend

Directions 1. Preheat oven to 450°F. 2. Chop onions and bell pepper using SuperSonic Chopper Extra with blade attachment; place in UltraPro Square Pan. Add potatoes, bacon and oil; mix well and spread evenly over bottom of pan. 3. Bake 20 minutes, stirring potato mixture after 10 minutes. 4. Reduce oven temperature to 325ºF. 5. Remove UltraPro Square Pan from oven and make 4 impressions in potato mixture with back of a Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. 6. Remove from oven. Sprinkle cheese evenly over eggs.

C o w b o y

Cups

Ingredients 1 lb. ground chuck ½ tsp. kosher salt 3 small to medium red new potatoes, cut into quarters ½ yellow onion, peeled, cut into quarters Favorite BBQ sauce for garnish Grated cheese, optional

Directions 1. Preheat oven to 425°F/218°C. 2. Place ground beef and salt in Thatsa Medium Bowl, set aside. 3. In the base of the SuperSonic Chopper Extra, fitted with blade attachment, combine potato and onion. Cover and pull cord until potato and onion is well minced. 4. Transfer potato mixture to bowl with ground beef; stir with fork until well combined. Divide equally between four UltraPro 2 Cup

Minis. Do not press beef into pan, mixture should remain loose. 5. Microwave on high power 4 minutes. Transfer to oven. Bake 4–6 minutes or until beef is cooked through. Remove from oven, top with favorite BBQ sauce.

C r a n b er r y N ut

Brie

Ingredients ½ small onion, quartered 1 Tbsp. unsalted butter ¼ cup apricot preserves ¼ cup orange juice ⅓ cup dried cranberries ⅓ cup mixed nuts, cashews and pistachios 1 (13.2-oz.) wheel Brie cheese

Directions 1. Add onion to base of SuperSonic Chopper Compact; replace cover and pull cord 3–4 times to chop. 2. In 2 Cup Micro Pitcher, combine butter, onion, preserves and orange juice. Microwave with 1 Cup Micro Pitcher inverted on top to cover for 2 minutes, stirring halfway through. 3. Stir cranberries and nuts into warm preserve mixture. 4. Using knife, remove rind from top of Brie and place on UltraPro

Oven Plate. Spread cranberry nut mixture on Brie. 5. To serve, microwave on high power 45 seconds–1 minute or heat in a 350° F/175° oven 10–12 minutes or until Brie is soft in the center. 6. Serve with crusty bread and assorted crackers