Last Saturday I had a Pampered Chef show for a friend's sister-in-law in Kearney. I tried a new recipe there, and it was quite good, so I wanted to be sure to share it.
The first recipe was actually one I'd made before, but I have a funny-ish story, at least I think so. We made it at the show, and it turned out really well. It's called a Deep Covered Baker Dump Cake (at least, that's what I call it). You make it in your Pampered Chef Deep Covered Baker (contact me today to purchase yours before it becomes a host-only product) in the microwave in about 13 minutes with only three ingredients. Yay! It's awesome.
So, we made it at the show. And then after the show, I went to my uncle's backyard barbecue. I'm quite a picky eater, as anybody who knows me would agree, so I didn't find a lot at the barbecue I wanted to eat - it was kind of a potluck. So, I went to my car and got the leftover dump cake. My family pretty much devoured it - it was great!! So, one of my aunts and I decided to raid my uncle's cupboards looking for the ingredients to make another one. We kind of did it without asking too ... but we couldn't find a cake mix, so we finally had to ask! It was just as great!
Maybe the story wasn't as entertaining as I found it to be ... anyway, here's the recipe:
Deep Covered Baker Dump Cobbler
1 can pie filling of your choice (apple, peach, raspberry, etc.)
1 box white or yellow cake mix 1½ sticks of butter, melted or cubed
Pampered Chef Sprinkles, optional
Open pie filling with Smooth-Edge Can Opener. Dump into bottom of Deep Covered Baker.
Open box of cake mix with Professional Shears. Sprinkle on top of pie filling.
Melt butter in 2-cup Prep Bowl in 30-second increments. Stir with the Skinny Scraper. Spread over top of cake mix.
Place lid on top of Deep Covered Baker, microwave 10 minutes; stir. Spread sprinkles over top of cobbler and microwave for an additional three minutes or until cobbler is cooked (exact time depends on microwave).
Serve from Deep Covered Baker on top of Round-Up from the Heart 2009 Trivet using Beaded Serving Spoon.
The second recipe was one I hadn't made before the show; but it was very good. I'm going to have to make it myself sometime. And they held up well too; I think I finished them two or three days after the show.
Chocolate-Peanut Butter Crunch Bars
¼ cup dry-roasted peanuts
3 cups mini pretzel twists (about 1 2∕3 cups coarsely crushed), divided
3 cups crisp rice cereal
¾ cup butter (1½ sticks), divided
1 bag (10.5 oz) miniature marshmallows
½ cup light corn syrup, divided
1 bag (10 oz) peanut butter morsels
1 cup semi-sweet chocolate morsels
Coarsely chop peanuts using Food Chopper; set aside. Place pretzels into large resealable plastic bag; coarsely crush using flat side of Meat Tenderizer. Set aside 1∕3 cup of the pretzels. Place remaining pretzels and cereal in Stainless (4-qt.) Mixing Bowl.
Place 6 tbsp of the butter in Classic Batter Bowl. Microwave on HIGH 60–90 seconds or until melted. Add marshmallows; microwave on HIGH 60–90 seconds. Stir until marshmallows are completely melted using Mix ‘N Scraper®. Immediately add marshmallow mixture to mixing bowl; mix thoroughly. Spread crust evenly over Medium Sheet Pan; firmly press into pan using Baker’s Roller®.
Combine 2 tbsp of the butter and half of the corn syrup in Small Micro-Cooker®. Microwave, uncovered, on HIGH 60–90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using Small Spreader.
For ganache, place remaining butter and corn syrup in Small Batter Bowl. Microwave on HIGH
60–90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. Sprinkle with peanuts and reserved pretzels. Place in freezer 5–10 minutes or until ganache is set. Cut into 24 squares; cut squares in half.
Yield: 24 servings
Happy Thursday! (meant to save this for tomorrow, whoops!)
The first recipe was actually one I'd made before, but I have a funny-ish story, at least I think so. We made it at the show, and it turned out really well. It's called a Deep Covered Baker Dump Cake (at least, that's what I call it). You make it in your Pampered Chef Deep Covered Baker (contact me today to purchase yours before it becomes a host-only product) in the microwave in about 13 minutes with only three ingredients. Yay! It's awesome.
So, we made it at the show. And then after the show, I went to my uncle's backyard barbecue. I'm quite a picky eater, as anybody who knows me would agree, so I didn't find a lot at the barbecue I wanted to eat - it was kind of a potluck. So, I went to my car and got the leftover dump cake. My family pretty much devoured it - it was great!! So, one of my aunts and I decided to raid my uncle's cupboards looking for the ingredients to make another one. We kind of did it without asking too ... but we couldn't find a cake mix, so we finally had to ask! It was just as great!
Maybe the story wasn't as entertaining as I found it to be ... anyway, here's the recipe:
Deep Covered Baker Dump Cobbler
1 can pie filling of your choice (apple, peach, raspberry, etc.)
1 box white or yellow cake mix 1½ sticks of butter, melted or cubed
Pampered Chef Sprinkles, optional
Open pie filling with Smooth-Edge Can Opener. Dump into bottom of Deep Covered Baker.
Open box of cake mix with Professional Shears. Sprinkle on top of pie filling.
Melt butter in 2-cup Prep Bowl in 30-second increments. Stir with the Skinny Scraper. Spread over top of cake mix.
Place lid on top of Deep Covered Baker, microwave 10 minutes; stir. Spread sprinkles over top of cobbler and microwave for an additional three minutes or until cobbler is cooked (exact time depends on microwave).
Serve from Deep Covered Baker on top of Round-Up from the Heart 2009 Trivet using Beaded Serving Spoon.
The second recipe was one I hadn't made before the show; but it was very good. I'm going to have to make it myself sometime. And they held up well too; I think I finished them two or three days after the show.
Chocolate-Peanut Butter Crunch Bars
¼ cup dry-roasted peanuts
3 cups mini pretzel twists (about 1 2∕3 cups coarsely crushed), divided
3 cups crisp rice cereal
¾ cup butter (1½ sticks), divided
1 bag (10.5 oz) miniature marshmallows
½ cup light corn syrup, divided
1 bag (10 oz) peanut butter morsels
1 cup semi-sweet chocolate morsels
Coarsely chop peanuts using Food Chopper; set aside. Place pretzels into large resealable plastic bag; coarsely crush using flat side of Meat Tenderizer. Set aside 1∕3 cup of the pretzels. Place remaining pretzels and cereal in Stainless (4-qt.) Mixing Bowl.
Place 6 tbsp of the butter in Classic Batter Bowl. Microwave on HIGH 60–90 seconds or until melted. Add marshmallows; microwave on HIGH 60–90 seconds. Stir until marshmallows are completely melted using Mix ‘N Scraper®. Immediately add marshmallow mixture to mixing bowl; mix thoroughly. Spread crust evenly over Medium Sheet Pan; firmly press into pan using Baker’s Roller®.
Combine 2 tbsp of the butter and half of the corn syrup in Small Micro-Cooker®. Microwave, uncovered, on HIGH 60–90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using Small Spreader.
For ganache, place remaining butter and corn syrup in Small Batter Bowl. Microwave on HIGH
60–90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. Sprinkle with peanuts and reserved pretzels. Place in freezer 5–10 minutes or until ganache is set. Cut into 24 squares; cut squares in half.
Yield: 24 servings
Happy Thursday! (meant to save this for tomorrow, whoops!)
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