Skillet Recipes. main dishes & desserts

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1 Thank you for purchasing Pampered Chef s Skillet. Whether you re scrambling eggs, browning chicken or making a sweet cake, the large cooking surface of our 12 Skillet provide family size portions. Lifetime guarantee Oven-safe to 400 F Flared rim for dripless pouring Flat bottom so foods and oils don t run to the edges Hard-anodized aluminum reinforced with titanium for superior durability and even cooking DuPont Autograph 2 nonstick coating inside and out for effortless cleanup Thick bottom for even heat distribution; thinner sidewall for faster heat transfer Riveted stainless and silicone handle with stainless cast hanging loop for a cool, comfortable grip Skillet Recipes main dishes & desserts MAIN DISHES Cheddar Broccoli Chicken Skillet Beef and Vegetable Chili Mac Chicken Cacciatore Chili Lime Meatballs Crunchy Asian Chicken Salad Crusty Tomato Basil Rigatoni Italian Sausage Charlotte Lemon Chicken Pasta Toss Lemon Chicken Stir Fry Mexican Fiesta Salad Pizza Sausage 'N Sauerkraut Skillet Sausage and Apple Herbed Stuffing Skillet Fideos with Shrimp & Roasted Peppers. 14 Smoky Chicken Fettuccini Spicy Beef & Broccoli Stir Fry Sweet and Spicy Glazed Chicken Teriyaki Beef Fried Rice Teriyaki Meatballs with Rice Torta Italiano Yucatecan Style Fish Zesty Ravioli Skillet DESSERTS Bananas Foster Stir Fry Chocolate Cherry Skillet Cake German Chocolate Skillet Cake Molten Chocolate Skillet Brownie Pineapple Upside Down Cake Rice Pudding Brulee Standard Skillet Cake Turtle Fudge Skillet Cake Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 1

2 Cheddar Broccoli Chicken Skillet 4 boneless, skinless chicken breast halves (about 4 ounces each) 1/4 teaspoon salt 1/4 teaspoon ground black pepper, divided 1/8 teaspoon paprika 1 teaspoon vegetable oil 1 3/4 cups milk 1 can (10 3/4 ounces) condensed cheddar cheese soup 2 cups fresh or frozen broccoli florets 2 cups instant long-grain white rice 1/2 cup (2 ounces) shredded cheddar cheese 1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in 12 Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm. 2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes. 3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving. Yield: 4 servings Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 2

3 Beef and Vegetable Chili Mac 1 pound lean ground beef 3/4 cup onion, chopped 2 garlic cloves, pressed 2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained 1 can (15 ounces) black beans, drained and rinsed 1 can (11 ounces) Mexicanstyle corn, drained 1 cup beef broth 3/4 cup uncooked elbow macaroni 1 1/2 teaspoons Mexican seasoning Sour cream (optional) Chopped cilantro (optional) 1. Heat 12 Skillet medium heat until beef is no longer pink; drain. 2. Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, minutes or until most of liquid is absorbed and macaroni is tender. 3. Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro. Yield: 6 to 8 servings Nutrients per serving: Calories 400, Total Fat 13 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 3

4 Chicken Cacciatore 1 broiler-fryer chicken (about 3 lb/1.4 kg) 3/4 tsp (4 ml) salt 1/2 tsp (2 ml) ground black pepper 1 tbsp (15 ml) olive oil 1 medium onion, sliced into thin wedges 1 large green bell pepper, cut into strips 2 garlic cloves, pressed 1/2 tsp (2 ml) dried oregano 1 can (6 oz or 156 ml) tomato paste 1/2 cup (125 ml) dry white wine 10 pitted ripe olives, coarsely chopped 8 oz (250 g) mushrooms, thinly sliced 1. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Cut chicken into pieces using Forged Cutlery-5" Boning Knife as directed in use and care. Season chicken pieces on all sides with salt and black pepper. 2. Add oil to 12 Skillet; heat over medium heat 1-3 minutes or until shimmering. Add chicken pieces; cook 3-4 minutes on each side or until golden brown. Remove chicken breasts to plate; tent with aluminum foil and set aside. Add onion, garlic and oregano to Skillet. Cook and stir 4-5 minutes or until the onion is tender. 3. Meanwhile, combine tomato paste, wine and olives in medium bowl; add to Skillet and stir to coat chicken pieces (mixture will be thick). Cover and cook over low heat 20 minutes, stirring occasionally. Add chicken breasts, bell pepper and mushrooms. Cook minutes or until pepper is tender and Pocket Thermometer inserted into thickest part of breast registers 170 F (76 C). Turn chicken pieces to coat well in sauce. Serve immediately. Yield: 6 servings Nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 110 mg, Carbohydrate 11 g, Protein 43 g, Sodium 590 mg, Fiber 2 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 4

5 Chili-Lime Meatballs Glaze 1/2 cup (125 ml) teriyaki baste and glaze 2 tbsp (30 ml) lime juice 2 tsp (10 ml) Thai red curry paste 2 garlic cloves, pressed 1 egg 2 tbsp (30 ml) Asian Seasoning Mix 2 tsp (10 ml) Thai red curry paste 2 green onions, sliced Lime wedges (optional) Meatballs 1 lb (450 g) 85% lean ground beef 1/4 cup (50 ml) plain dried bread crumbs 1. Whisk together baste and glaze, lime juice, curry paste and garlic pressed with Garlic Press in Small Batter Bowl. 2. Combine beef, bread crumbs, egg, seasoning mix and curry paste in Classic Batter Bowl; mix well. Using level Small Scoop, form beef mixture into 40 meatballs. Place meatballs in 12 Skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat. 3. Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired. Yield: 20 servings Nutrients per serving: (2 meatballs and about 2 tsp/10 ml sauce): Calories 70, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g Cook s Tips: Using the Small Scoop ensures that the meatballs will be uniform in size and will finish cooking at the same time. To substitute the Asian Seasoning Mix, add 2 tsp (10 ml) grated fresh gingerroot, 3/4 tsp (4 ml) salt, 1 pressed garlic clove and 1/4 tsp (1 ml) ground cayenne pepper. Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with 1/4 cup (50 ml) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 5

6 Crunchy Asian Chicken Salad Wontons & Dressing 24 wonton wrappers 1/2 cup (125 ml) rice vinegar 3 tbsp (45 ml) unsalted creamy peanut butter 3 tbsp (45 ml) reduced-sodium soy sauce 2 tbsp (30 ml) canola oil 2 tsp (10 ml) toasted sesame oil 2 tbsp (30 ml) sugar 2 tsp (10 ml) grated fresh gingerroot 2 garlic cloves, pressed 1/4 tsp (1 ml) coarsely ground black pepper Salad 3 cups (750 ml) each shredded Napa cabbage, red cabbage and Romaine lettuce 4 green onions with tops, thinly sliced 1/2 tsp (2 ml) canola oil 18 oz (540 g) boneless, skinless chicken breasts 1/4 tsp (1 ml) coarsely ground black pepper 1/8 tsp (0.5 ml) salt 3 medium navel oranges, segmented (see Cook's Tip) 1. Preheat oven to 400 F (200 C). Stack wonton wrappers and cut into eight strips with Chef's Knife. Lightly spray strips with nonstick cooking spray; toss to coat. Distribute evenly over Large Round Stone with Handles; bake minutes or until golden brown. Remove baking stone from oven to Stackable Cooling Rack; cool completely. 2. Meanwhile, for dressing, combine vinegar, peanut butter, soy sauce, oils, sugar, ginger, pressed garlic and black pepper in Small Batter Bowl; whisk with Stainless Mini Whisk until smooth. Set aside. For salad, in Stainless (6- qt./6-l) Mixing Bowl, combine cabbages, lettuce and green onions; toss to combine and set aside. 3. Heat oil in 12 Skillet over medium-high heat 1-3 minutes or until shimmering. Cut chicken crosswise into 1/2-in. (1-cm) slices. Season chicken with black pepper and salt; cook 2-4 minutes or until golden brown, stirring occasionally. Remove chicken from Skillet to Stainless (2-qt./2-L) Mixing Bowl; toss with 1/4 cup (50 ml) of the dressing. 4. Pour remaining dressing over cabbage mixture; toss gently to coat. Transfer cabbage mixture to Large Bamboo Square Bowl, leaving excess dressing in mixing bowl; top with chicken, wonton strips and orange segments. Yield: 6 servings Nutrients per serving: U.S. Nutrients per serving: Calories 320, total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 55 mg, Carbohydrate 35 g, Protein 24 g, Sodium 500 mg, Fiber 4 g Cook s Tips: To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 6

7 Crusty Tomato-Basil Rigatoni 1 lb (500 g) uncooked rigatoni pasta 1 jar (24 oz or 700 ml) marinara sauce 1/4 cup (50 ml) chopped fresh basil, divided 3 garlic cloves, pressed 1/2 tsp (2 ml) red pepper flakes (optional) 1 cup (250 ml) fresh bread crumbs 2 tbsp (30 ml) butter, melted 8 oz (250 g) mozzarella cheese, cubed 1. Cook pasta according to package directions. Drain pasta, reserving 1 1/2 cups (375 ml) of the pasta cooking water; set aside and keep warm. 2. Meanwhile, in 12 Skillet, combine marinara sauce, half of the basil, garlic and pepper flakes, if desired. Bring to a simmer over medium heat; cook minutes, stirring occasionally. 3. Meanwhile, combine bread crumbs with melted butter; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved pasta water to sauce; toss to coat. Sprinkle evenly with cheese cubes and top with bread crumb mixture. Place Skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately. Yield: 6 servings Nutrients per serving: Calories 510, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 74 g, Protein 24 g, Sodium 1060 mg, Fiber 3 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 7

8 Italian Sausage Charlotte Meat Mixture 1 1/2 pounds mild Italian sausage links 1 medium zucchini, sliced 8 ounces mushrooms, sliced 1 medium red or green bell pepper 1 jar (16 ounces) white Alfredo pasta sauce, divided 1 garlic clove, pressed 2 teaspoons Pantry Italian Seasoning Mix, divided 1/8 teaspoon salt 16 slices firm white bread 1 can (14 1/2 ounces) diced tomatoes, drained 2 tablespoons fresh Parmesan cheese, grated Topping 1/2 cup milk 2 eggs 1. Preheat oven to 400 F. For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage in 12 Skillet over medium heat until well browned and no longer pink, turning with Nylon Turner as meat browns. 2. Meanwhile, using Ultimate Slice & Grate, slice zucchini using v-shaped blade. Slice mushrooms with Egg Slicer Plus. Cut red bell pepper into 1/4-inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out skillet with paper towels and add 1 cup of the Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into Oval Baker, mounding slightly in the center. 3. For topping, in Small Batter Bowl, whisk together remaining Alfredo sauce, milk and eggs using Stainless Steel Whisk. Add garlic pressed with Garlic Press, 1 teaspoon of the Seasoning Mix and salt. Cut crusts off bread using Serrated Bread Knife. Dip bread into egg mixture, coating lightly; overlap bread in a circular pattern over sausage mixture, leaving center open. 4. Drain tomatoes in small Colander; transfer to small Colander Bowl. Add remaining 1 teaspoon Seasoning Mix; mix with Mix 'N Scraper. Spoon tomato mixture into opening. Using Deluxe Cheese Grater, grate cheese over top. Bake minutes or until edges are deep golden brown. Yield: 8 servings Nutrients per serving: Calories 640, Total Fat 42 g, Sodium 1460 mg, Fiber 3 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 8

9 Lemon Chicken Pasta Toss 8 oz (250 g) uncooked radiatore pasta 1 medium onion 1 small carrot, peeled 1 small red bell pepper 3 garlic cloves, pressed 2 cups (500 ml) small broccoli florets 1/4 tsp (1 ml) salt 2 cups (500 ml) diced cooked chicken breasts 1 cup (250 ml) prepared Alfredo sauce 1/2 cup (125 ml) hot water 1 lemon, cut in half crosswise 1 oz (30 g) grated fresh Parmesan cheese (about 1/4 cup/50 ml packed) Snipped fresh parsley and coarsely ground black pepper (optional) 1. Cook pasta for 2 minutes less than package directions; drain. Meanwhile, chop onion and slice carrot using Utility Knife with Honing Case. Slice bell pepper into strips; cut strips in half. Lightly spray 12 Skillet with vegetable oil using Kitchen Spritzer. Heat Skillet over medium high-heat 1-3 minutes or until hot. Cook and stir onion, carrot and garlic over medium heat 4-5 minutes or until carrots are crisp-tender. Combine bell pepper, broccoli and salt in large microwave-safe bowl. Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender. 2. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta; cook and stir until heated through. Sprinkle with cheese, parsley and black pepper, if desired. Yield: 6 servings Nutrients per serving: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 9

10 Lemon Chicken Stir-Fry 3 green onions with tops, sliced 1 cup fresh broccoli florets 1 medium carrot, coarsely chopped 1 cup chopped red bell pepper 1 teaspoon fresh ginger root, peeled and finely chopped 1 lemon 1 pound boneless, skinless chicken breast halves 2 cups water 2 packages (2.8 ounces each) baked chicken-flavor ramen noodles 1. Slice green onions and cut broccoli into florets using Chef's Knife. Chop carrot, bell pepper and ginger root with Food Chopper. Zest lemon using Lemon Zester/Scorer. 2. Heat 12 Skillet over medium heat until hot. Lightly spray with nonstick cooking spray. Add chicken; stir-fry 3-4 minutes, stirring frequently. Add ginger root; stir-fry 30 seconds. Add water; bring to a boil. 3. Break noodles into pieces. Add to Skillet and bring to a boil; reduce heat. Add broccoli and carrot; simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Add bell pepper, green onions and lemon zest to skillet; heat through. Drizzle with fresh lemon juice. Serve immediately. Yield: 6 servings Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 10

11 Mexican Fiesta Salad Pizza 2 pkgs (8 oz/235 g each) refrigerated crescent rolls 1 1/4 lb (750 g) 93% lean ground turkey 1 1/4 cups (300 ml) medium thick and chunky salsa 1 envelope (1 oz/35 g) taco seasoning mix 1 clove garlic, pressed 1 cup (250 ml) sour cream 2 cups (500 ml) thinly sliced iceberg lettuce 2 plum tomatoes, seeded and diced 2 green onions with tops, thinly sliced 1/2 cup (125 ml) shredded cheddar cheese (2 oz/60 g) 1/4 cup (50 ml) pitted ripe olives, coarsely chopped Additional salsa (optional) 1. Preheat oven to 375 F (190 C). Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured round baking stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake minutes or until golden brown. Remove from oven; cool completely. 2. In 12 Skillet, cook ground turkey over medium heat minutes or until no longer pink, breaking turkey into crumbles using Mix 'N Chop; drain if necessary. 3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in Skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired. Yield: 8 servings Nutrients per serving: Calories 440, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 70 mg, Carbohydrate 31 g, Protein 21 g, Sodium 1170 mg, Fiber 1 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 11

12 Sausage 'N Sauerkraut Skillet 1 package (16 ounces) smoked sausage such as kielbasa, turkey, pork or beef Polish sausage 1 jar (32 ounces) Polish-style sauerkraut, undrained 1 pound red potatoes, cut into 1/2-inch cubes (2-3 medium) Rye bread (optional) 1. Cook sausage in 12 Skillet over medium-high heat 8 minutes, turning once using Nylon Fork. Slice sausage into 1-inch chunks using Nylon Knife. 2. Add sauerkraut and cubed potatoes; bring to a boil. Cover; reduce heat and simmer minutes or until potatoes are tender when pierced with Nylon Fork. Serve with fresh rye bread, if desired. Yield: 6 servings Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 12

13 Sausage and Apple Herbed Stuffing 1/2 lb bulk pork sausage 1/2 cup (1 stick) butter or margarine 1 1/2 cups sliced celery 1 1/2 cups chopped onion 1 package (14 ounces) herbseasoned cubed stuffing 1/2 cup sweetened dried cranberries 1/2 cup coarsely chopped apples 1 tbsp Rosemary Herb Seasoning Mix 2 cans (14.5 oz each) chicken broth 1. Preheat oven to 350ºF. Place sausage into 12 Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.) 2. Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisptender. 3. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened. 4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through. Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 13

14 Skillet Fideos with Shrimp and Roasted Peppers 24 large uncooked, shell-on shrimp (21-25 per lb) 2 tbsp olive oil, divided 4 cups chicken broth 4 garlic cloves, pressed 1/2 tsp crushed red pepper flakes 1 cup dry white wine such as Chardonnay 1 can (8 oz) tomato sauce 2 medium red bell peppers, roasted, divided (see Cook's Tip) 1 cup packed fresh basil leaves, divided 12 oz uncooked angel hair pasta 2 oz goat cheese, crumbled 1. Remove shrimp from shells (do not discard shells); set shrimp aside. Heat 1 tbsp of the oil in 12 Skillet over medium-high heat 1-3 minutes or until shimmering. Add shells; cook 3-4 minutes or until browned. Remove Skillet from heat. Combine shells and broth in Large Micro-Cooker ; microwave, covered, on HIGH 7-8 minutes or until hot. Discard shells; set broth mixture aside. 2. Meanwhile, heat remaining oil, pressed garlic and pepper flakes in Skillet over medium-high heat seconds or until fragrant. Add wine; cook 2-3 minutes or until wine is reduced by half. Add broth mixture and sauce. Reduce heat to medium; simmer 5 minutes. 3. Slice bell peppers and basil into strips. Add pasta to Skillet. Cook, covered, 1-2 minutes or until pasta begins to soften. Add shrimp, half of the bell peppers and 3/4 cup of the basil to Skillet. Cook, covered, 4-5 minutes or until shrimp are cooked through. Top with remaining bell peppers, basil and cheese. Yield: 6 servings Nutrients per serving: Calories 380, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 50 mg, Carbohydrate 48 g, Protein 23 g, Sodium 910 mg, Fiber 3 g Cook s Tips: To roast peppers, preheat broiler. Cut peppers in half, remove seeds and stems. Place skin side up on Medium Sheet Pan. Spray peppers with oil. Broil minutes or until charred. Place peppers into Classic Batter Bowl, cover and refrigerate. Peel when cool. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 14

15 Smoky Chicken Fettuccini 8 oz (250 g) uncooked fettuccini, broken in half 1 cup (250 ml) frozen peas 6 slices bacon 6 garlic cloves, peeled 1/2 cup (125 ml) diced onion 1/2 cup (125 ml) coarsely chopped red bell pepper 2 cups (500 ml) diced cooked chicken 1 cup (250 ml) half and half 2 oz (60 g) grated smoked Provolone cheese (1/2 cup/125 ml) 1/2 tsp (2 ml) coarsely ground black pepper 1/4 tsp (1 ml) salt 2 tbsp (30 ml) snipped fresh parsley 1. Cook pasta according to package directions. Add peas to pasta; drain. 2. Cut bacon into 1/2-in. (1-cm) pieces. Cook bacon in 12 Skillet over medium heat 8-10 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out). 3. Thinly slice garlic using Garlic Slicer. Add garlic, onion and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Add pasta, peas, bacon, chicken, half and half, cheese, black pepper and salt to Skillet; toss well to coat. Cook and stir over medium heat 8-10 minutes or until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately. Yield: 6 servings Nutrients per serving: Calories 370, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 26 g, Sodium 400 mg, Fiber 3 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 15

16 Spicy Beef & Broccoli Stir-Fry 1/4 cup (50 ml) reduced-sodium soy sauce 1 tbsp (15 ml) cornstarch 2 tbsp (30 ml) vegetable oil, divided 1 boneless beef top sirloin steak (1 1/4 lb/750 g), trimmed 3 cups (750 ml) broccoli florets 1 medium onion 1 medium red bell pepper 2 garlic cloves, pressed 1 tsp (5 ml) finely chopped, peeled fresh gingerroot 1/4 tsp (1 ml) red pepper flakes 1/2 cup (125 ml) beef broth 1. In large bowl, combine soy sauce, cornstarch and 1 tbsp (15 ml) of the oil. Cut steak into 1/4-inch-thick (6-mm) strips. Add steak to marinade; toss to coat. Cover and refrigerate 15 minutes. Meanwhile, using (5-in./13-cm.) Santoku Knife, cut broccoli into small florets, onion into thin wedges and bell pepper into thin strips. Set vegetables aside. 2. Add 1 tsp (5 ml) of the oil to 12 Skillet; heat over medium-high heat until shimmering. Remove steak from marinade; discard marinade. Add half each of the steak, garlic, ginger and pepper flakes to Skillet. Stir-fry 1-2 minutes or until outside surface of steak is no longer pink. Remove from Skillet; keep warm. Repeat with 1 tsp (5 ml) of the oil and remaining steak, garlic, ginger and pepper flakes. Remove from Skillet. 3. Heat remaining oil in same Skillet until shimmering. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Return steak to Skillet; add broth. Bring to a boil. Boil 1 minute, stirring gently. Yield: 4 servings Nutrients per serving: Calories 390, Total Fat 23 g, Saturated Fat 7 g, Cholesterol 60 mg, Carbohydrate 11 g, Protein 33 g, Sodium 810 mg, Fiber 3 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 16

17 Sweet and Spicy Glazed Chicken 1/3 cup (75 ml) apricot jam 1 tbsp (15 ml) lime juice 1 jalapeño pepper, seeded and finely chopped 1 tsp (5 ml) chili powder 1/2 tsp (2 ml) salt 4 boneless, skinless chicken breast halves (4-6 oz/ g each) 1 garlic clove, pressed 1 tbsp (15 ml) snipped fresh cilantro 1. Place jam in Small Batter Bowl. Microwave on HIGH seconds or until melted; add lime juice and jalapeño pepper. Whisk until well blended; set glaze aside. 2. Combine chili powder and salt. Flatten chicken to an even thickness using flat side of Meat Tenderizer. Rub garlic over chicken; sprinkle evenly with chili powder mixture. 3. Heat 12 Skillet over medium-high heat until hot. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet; cook 5-7 minutes; turn. Cook an additional 5-7 minutes or until chicken is no longer pink in center, brushing evenly with glaze using Chef's Silicone Basting Brush. Sprinkle with cilantro. Yield: 4 servings Nutrients per serving: Calories 190, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 65 mg, Carbohydrate 18 g, Protein 27 g, Sodium 380 mg, Fiber 0 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 17

18 Teriyaki Beef Fried Rice 1 lb (450 g) boneless beef top sirloin steak 1 1-in. (2.5 cm) cube peeled fresh gingerroot, finely chopped 2 garlic cloves, pressed 1 medium carrot, peeled and cut into julienne strips 2 tsp (10 ml) sesame oil, divided 1 cup (250 ml) chopped broccoli 1 cup (250 ml) mushrooms, sliced 1/2 cup (125 ml) diced red bell pepper 3 cups (750 ml) cooked converted rice 1/2 cup (125 ml) sliced green onions with tops 3/4 cup (175 ml) teriyaki baste and glaze (thickened teriyaki sauce) 1. Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips using Forged Knife - Santoku. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes. 2. Cut carrot into julienne strips; cut strips into 1-in. (2.5 cm) pieces. Heat 12 Skillet over medium-high heat until hot. Add 1 tsp (5 ml) of the oil and half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; keep warm. Repeat with remaining oil and steak mixture. 3. Add carrot, broccoli, mushrooms and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add cooked rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately. Yield: 8 servings Nutrients per serving: Calories 220, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 16 g, Sodium 650 mg, Fiber 1 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 18

19 Teriyaki Meatballs with Rice 1 pound 93% lean ground turkey 1/4 cup plain dry bread crumbs 1 teaspoon peeled and finely chopped fresh gingerroot 1/2 teaspoon salt 2 teaspoons vegetable oil 3/4 cup teriyaki baste and glaze 1 small red or green bell pepper, diced 1 can (8 ounces) pineapple chunks in juice 1/2 cup thinly sliced green onions with tops 2 cups hot cooked rice 1. In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 11/2 inches in diameter. 2. Heat oil in 12 Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice. Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g Cook s Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 19

20 Torta Italiano 2 cups reduced-fat all-purpose baking mix 1/2 cup skim milk 1/2 cup onion, chopped 1 pound lean ground turkey 1 large garlic clove, pressed 1 teaspoon Italian seasoning 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 can (8 ounces) tomato sauce 1 package (10 ounces) frozen chopped spinach, thawed and drained 1 cup (4 ounces) shredded mozzarella cheese 1/2 ounce grated fresh Parmesan cheese 1. Preheat oven to 350 F. Combine baking mix and milk in Classic Batter Bowl using Mix 'N Scraper. Lightly spray Springform Pan with vegetable cooking spray. Spread baking mix evenly over base. 2. Cook turkey in 12 Skillet until no longer pink; drain. Chop onion with Food Chopper. Add onion, garlic, seasonings and tomato sauce to Skillet; cook 2-3 minutes. Spread meat mixture over batter. Layer spinach over meat mixture; top with cheese. 3. Bake 35 minutes. Remove from oven; cool 10 minutes. Run a knife gently around collar before removing. Serve with garden fresh salad and toasted garlic bread. Yield: 10 servings Nutrients per serving: Calories 191, Total Fat 6 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 20

21 Yucatecan-Style Fish 2 oranges, divided 1 medium white onion 1 red bell pepper 2 tablespoons snipped fresh cilantro 2 tablespoons Citrus & Basil Rub 6 tilapia fillets (4 ounces each) 2 tablespoons vegetable oil 1 hard cooked egg, peeled 1/4 cup toasted pepitas (pumpkin seeds) 1. Cut a thin slice from top and bottom of one of the oranges using Paring Knife. Stand orange upright, cut end down, on Cutting Board. Carefully trim away peel and white membrane. Angle knife under segment and lift out. Repeat with remaining segments; set aside. Using Chef's Knife, cut onion into thin slices and cut bell pepper into thin strips. Snip cilantro using Kitchen Shears. 2. Sprinkle citrus rub evenly over both sides of each tilapia fillet. Add oil to 12 Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add tilapia; cook 5-6 minutes, turning once using Small Slotted Turner. Add onion and bell pepper. Cover Skillet and cook 5-7 minutes or until tilapia is cooked through and vegetables are softened. Remove Skillet from heat. 3. Slice egg using Egg Slicer Plus. Place tilapia and vegetables on Simple Additions Rectangular Platter; top with egg, orange segments and cilantro. Using Citrus Press, juice remaining orange over fish and sprinkle with toasted pepitas. Yield: 6 servings Nutrients per serving: Calories 220, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 90 mg, Carbohydrate 12 g, Protein 24 g, Sodium 360 mg, Fiber 3 g Cook s Tips: Any firm, white-fleshed fish can be used to prepare this recipe, if desired. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 21

22 Zesty Ravioli Skillet 4 cups (1 L) loosely packed fresh baby spinach leaves 6 oz (175 g) provolone cheese, grated 1 tbsp (15 ml) olive oil 1 small jalapeño pepper, seeded 3 garlic cloves, pressed 2 cans (14.5 oz or 398 ml each) diced tomatoes with onions, undrained 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) coarsely ground black pepper 1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65) 1/3 cup (75 ml) heavy whipping cream 1. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside spinach and cheese. 2. Add oil to 12 Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir seconds or until fragrant. 3. Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt. 4. Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Yield: 8 servings Nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Carbohydrate 38 g, Protein 13 g, Sodium 650 mg, Fiber 3 g U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat (2 carb) Cook s Tips: Half and half can be substituted for the heavy whipping cream, if desired. Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin. For a dish with more heat, do not seed the jalapeño pepper. If desired, a 24-oz (700-g) package of large cheese-filled ravioli can be substituted for the small ravioli. Add 1/2 cup (125 ml) water to Skillet with tomatoes. Increase ravioli cook time to 8 minutes in Step 3. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 22

23 DESSERTS Bananas Foster Stir-Fry 5 medium bananas 1 lemon 1 jar (12.25 ounces) fat-free caramel ice cream topping 1/2 teaspoon Pantry Korintje Cinnamon 1 teaspoon rum extract 1 quart frozen vanilla low-fat yogurt or ice cream 1. Slice bananas using Egg Slicer Plus. Zest whole lemon using Lemon Zester/Scorer; set aside. Juice lemon with Juicer to measure 1/4 cup juice. 2. Combine caramel topping, lemon juice and Cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum extract; toss gently using Bamboo Spatulas. 3. For each serving, spoon about 1/3 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest. Yield: 12 servings or 24 sample servings Nutrients per serving: Calories 250, Total Fat 3 g, Saturated Fat 1.5 g, (Cholesterol 35 mg, Carbohydrate 49 g, Protein 7 g, Sodium 100 mg, Fiber 1 g Cook s Tips: To serve Bananas Foster over toasted pound cake, preheat oven to 350ºF. Using Crinkle Cutter, slice pound cake into 1/2-inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar and bake minutes or until lightly golden and toasted. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 23

24 Chocolate Cherry Skillet Cake 3 egg whites, lightly beaten 1 can (21 oz or 520 ml) cherry pie filling 1/4 cup (50 ml) water 1/2 tsp (2 ml) almond extract 1 pkg. (18.25 oz or 520 g) devil's food cake mix 1 jar (11.7 oz or 250 ml) hot fudge ice cream topping 1/3 cup (75 ml) toasted sliced almonds Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional) 1. Preheat oven to 350 F (180 C). Lightly spray 12-in./30 cm Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter over skillet, spreading evenly. 2. Bake, uncovered, minutes or until wooden pick inserted in center comes out clean. Carefully remove from oven using Oven Mitts; cool 10 minutes. Loosen edges of cake and carefully invert cake onto large, heat-safe serving plate. 3. Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired. Yield: 16 servings Nutrients per serving: Calories 270, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 46 g, Protein 4 g, Sodium 330 mg, Fiber 2 g Cook s Tips: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350 F (180 C) minutes or until golden brown. Remove from oven; cool completely. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 24

25 German Chocolate Skillet Cake 3/4 cup packed brown sugar 1 cup milk 1 package (7 ounces) flaked coconut 1 cup coarsely chopped pecans 3 tablespoons butter or margarine 1 package (18.25 ounces) German chocolate or chocolate cake mix (plus ingredients to make cake) Vanilla ice cream (optional) 1. Preheat oven to 350 F. Combine brown sugar and milk in large bowl. Add coconut and pecans; mix well. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over medium heat, tilting pan to coat bottom evenly. Drop coconut mixture in spoonfuls over bottom of Skillet; pat into an even layer, forming a smooth surface. 2. Prepare cake mix according to package directions in Classic Batter Bowl. Gently pour batter evenly over coconut layer in skillet, spreading to edge. Bake minutes or until wooden pick inserted in center comes out clean. Remove from oven using Oven Mitts. 3. Loosen edges of cake from skillet. Carefully invert onto large, heat-proof serving plate. Use Classic Scraper to remove any topping that might remain in bottom of skillet; spread over top of cake. Cool completely. Serve with vanilla ice cream, if desired. Yield: 16 servings Nutrients per serving: Calories 370, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 41 g, Protein 5 g, Sodium 300 mg, Fiber 1 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 25

26 Molten Chocolate Skillet Brownie 1 jar hot fudge ice cream topping 1 box brownie mix plus ingredients to make cake-like brownies 1 bar fine-quality bittersweet chocolate 2 cups hot water ½ tsp. Pampered Chef s Double- Strength Madagascar Bourbon Pure Vanilla Extract ½ cup sliced almonds (optional) vanilla ice cream 1. Preheat oven to 350 F. Lightly spray bottom of 12 Skillet with oil in the Kitchen Spritzer. 2. In Classic Batter Bowl, prepare brownie mix according to package directions to make cake-like brownies. Pour batter over bottom of Skillet, spreading evenly. 3. Cut chocolate bar into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter. Combine water and ice cream topping in Small Batter Bowl, whisk until well blended using Stainless Whisk, and microwave on high for 5 minutes or until mixture comes to a boil. Whisk until well blended and stir in vanilla (mixture will be thin). Carefully pour mixture over brownie batter in a circular pattern. 4. Bake, uncovered, for minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack. Coarsely chop almonds, if desired, using Food Chopper; sprinkle evenly over brownie. Spoon dessert into bowls and serve warm with ice cream. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 26

27 Pineapple Upside-Down Cake 1/2 cup butter or margarine 1 cup packed brown sugar 1 can (20 ounces) pineapple slices, undrained 5 maraschino cherries, drained and halved 1/2 cup chopped nuts 1 package (18.25 ounces) yellow cake mix 3 eggs 1/3 cup vegetable oil 1 cup thawed, frozen whipped topping 1. Preheat oven to 350 F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended. 2. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts. 3. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet. 4. Bake minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping. Yield: 12 servings Nutrients per serving: Calories 470, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 62 g, Protein 4 g, Sodium 350 mg, Fiber 2 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 27

28 Rice Pudding Brulee 4 cups (1 L) water 1 1/2 cups (375 ml) long grain white rice 1/2 tsp (2 ml) salt 1 cup (250 ml) heavy whipping cream 1 cup (250 ml) sweetened condensed milk 1/2 tsp (2 ml) vanilla extract 1/4 tsp (1 ml) ground cinnamon 1/2 cup (125 ml) packed brown sugar 2 tbsp (30 ml) powdered sugar 1. Combine water, rice and salt in Stainless (10-in./25 cm) Skillet. Bring to a boil over medium-high heat. Reduce heat to lowest setting and cover Skillet. Simmer minutes or until rice is soft and water is absorbed. Turn off heat; let stand 10 minutes. 2. Add cream to rice. Stir in sweetened condensed milk, vanilla and cinnamon. Stir mixture for 1 minute. Smooth surface of pudding using Small Spreader. Wipe rim of Skillet clean with damp paper towel. 3. Preheat broiler on HIGH 5 minutes. Mix sugars until well blended; sprinkle evenly over entire surface of pudding. Place Skillet as close as possible to heating element (2 in./5 cm). Broil 4-6 minutes or until sugar is melted and bubbly. (Watch closely. If sugar starts to brown unevenly, adjust accordingly.) Remove Skillet from broiler; let stand at room temperature 10 minutes before serving. Yield: 12 servings Nutrients per serving: (about 1/2 cup/125 ml): Calories 270, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 43 g, Protein 4 g, Sodium 150 mg, Fiber 0 g Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 28

29 Standard Skillet Cake 1 tablespoon solid vegetable shortening, butter or margarine 1 tablespoon all-purpose flour 1 package (18.25 ounces) yellow or devil's food cake mix (plus ingredients to make cake) Quick Ganache (optional, see below) 1. Preheat oven to 350 F. Grease and flour bottom and sides of Stainless (12- in.) Skillet, tapping out excess flour. Prepare cake mix according to package directions. Pour batter over bottom of Skillet, spreading evenly. 2. Bake, uncovered, according to package directions using time range for 9 x 13- inch cake pan or until wooden pick inserted in center comes out clean. Using Oven Mitts, carefully remove pan to Stackable Cooling Rack; cool according to package directions. Loosen edges of cake; carefully invert cake onto Simple Additions Large Round Platter. If desired, spread Quick Ganache over top of cake. Yield: 12 servings Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 29

30 Turtle Fudge Skillet Cake 1 tablespoon solid vegetable shortening, butter or margarine 1 tablespoon all-purpose flour 1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake) 4 squares (1 ounce each) semisweet chocolate for baking, coarsely chopped 1 jar (12 ounces) caramel ice cream topping, divided 1/2 cup pecan halves Vanilla ice cream (optional) 1. Preheat oven to 350 F. Grease and flour bottom and sides of Stainless (12- in.) Skillet with shortening and flour, tapping out excess flour (see Cook's Tip). 2. Prepare cake mix according to package directions. Gently pour batter over bottom of Skillet, spreading evenly. Bake, uncovered, minutes or until wooden pick inserted in center comes out clean. Using Oven Mitts, carefully remove Skillet to Stackable Cooling Rack; cool cake according to package directions. Loosen edges of cake; carefully invert cake onto Simple Additions Large Round Platter. 3. Place chocolate and half of the ice cream topping in Small Micro-Cooker. Microwave, uncovered, on HIGH seconds or until chocolate is melted and mixture is smooth. Carefully spread caramel mixture over cake using Large Spreader. 4. Coarsely chop pecans using Food Chopper; sprinkle evenly over cake. Drizzle with remaining ice cream topping, if desired. Let stand until topping is set. Cut into wedges. Serve with ice cream, if desired. Yield: 12 servings Nutrients per serving: Calories 430, Total Fat 23 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrate 54 g, Protein 6 g, Sodium 490 mg, Fiber 2 g Cook s Tips: To prepare cake in Executive or Professional (12-in.) Skillet, omit shortening and flour. Melt 1 tablespoon butter or margarine in Skillet over medium heat, tilting Skillet to coat bottom. Proceed as recipe directs. Cindy Slykhuis, Your Pampered Chef Consultant ~ ~ pc_cindy@hotmail.com Page 30