Recipes

2016 Calendar Recipes

Deep Covered Baker

Rockcrok

Tortilla Shell Baker

3-Minute Dip

Grill Pan

Instructions for all recipes

Cool Veggie Pizza

1 package (8 oz.) Pillsbury crescent rolls

1 package (8 oz.) cream cheese or low fat cream cheese (softened)

1 ½ tsp. Mayonnaise

1 garlic clove

1 oz. cheddar cheese (block)

2 cups your choice of assorted fresh vegetables (washed and whole)

cucumber

green or red bell pepper

broccoli

carrots

cauliflower

Roma tomatoes (firm)

green onions

mushrooms

Quick Apple Crisp

6 Medium Granny Smith apples

1 Package (9 oz.) yellow cake mix

2 Tbsp. Sugar

1 Tbsp. Ground Cinnamon

¼ cup Nuts

Vanilla ice cream or frozen whipped topping (optional) to serve with the crisp

Fast and Easy Chicken Fajitas

Ingredients:

3 to 4 boneless, skinless chicken breasts

1-2 Bell Peppers (red and green)

1 large Onion

1 small lime or ½ lime

2 Tblsp Taco seasoning

6-inch Flour Tortillas

Toppings: Guacamole, Salsa, Sour Cream & Shredded Cheese

Directions:Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 Tablespoon of taco seasoning. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon. Cover with the lid and microwave for 15 minutes.

When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), cut it up in the baker using the Salad Choppers. Put on tortillas and enjoy!