1 Quart Round Baker Yield: 4 6 servings Prep Time: 15 minutes Cook Time: 20 25 minutes Apple Cranberry Crumble Preheat oven to 375 1. Lightly coat your temp-tations round baking dish with non-stick spray. 2. Peel, core and cut apples into bite-sized pieces. Place in your baking dish along with cranberries, white sugar, 2 Tbsps flour, cinnamon and nutmeg. Mix well. 3. Cut butter into tiny pieces and place in a separate bowl. Add in oats, flour, brown sugar, butter and pecans. Mix well to form crumble topping. 4. Sprinkle over fruit mixture and bake for 20 25 minutes or until golden brown. Serve with whipped cream or ice cream if desired. 2 lg Granny Smith apples ¾ cup fresh cranberries 2 Tbsps white sugar 2 Tbsps flour 1 tsp cinnamon ½ tsp nutmeg ¼ cup quick oats ¼ cup flour ¼ cup brown sugar, packed 3 Tbsps butter, cold ¼ cup pecans, chopped
Square Limitless Lid-It Yield: 6 servings Prep Time: 50 minutes Total Time: 3 hours Decadent Chocolate Tart Preheat oven to 350 1. In a small bowl combine all crust ingredients until a soft dough forms. Press evenly into your temp-tations Limitless Lid-It. Cover with plastic wrap and refrigerate for 20 minutes. 2. Once chilled, remove plastic wrap and prick all over with a fork. Bake for 15 20 minutes or until golden brown. Set aside to cool. 3. For the filling, chop chocolate into very tiny pieces and place in a small bowl along with cut up butter. Set aside. 4. In a small sauce pan mix cream, sugar and salt. Cook over med-high heat, stirring occasionally, until it just comes to a simmer, about 5 minutes. 5. Pour warm mixture over chocolate and butter and let sit until everything is melted, about 5 minutes. Gently stir until smooth. 6. Pour filling into crust. Refrigerate for at least 2 hours to set. Serve with whipped cream and berries if desired. Crust: ½ cup unsalted butter 2 Tbsps sugar 2 tsps vanilla extract 2 tsps almond extract ¼ tsp salt 1 ½ cups flour Filling: 4 oz bittersweet chocolate 4 oz semisweet chocolate 2 Tbsps unsalted butter ½ cup heavy cream 2 Tbsps sugar ⅛ tsp salt
3 Quart Oval Baker Yield: 8 servings Prep Time: 30 minutes Cook Time: 30 35 minutes Easy Peasy Shepard s Pie Preheat oven to 375 1. In a large saucepan brown beef over med-high heat, about 15 minutes. 2. Meanwhile, prepare mashed potatoes according to package instructions. Stir in cream cheese, ⅔ cup cheddar cheese and garlic. Set aside. 3. Drain meat. Stir in mixed vegetables and gravy. Pour meat and vegetable mixture into your temptations 3 quart oval baker. Spread potato mixture over the top. Cover with remaining cheese. 4. Bake for 30 minutes or until heated through. 1 lb ground beef 1 box (13.3 oz) instant mashed potatoes ½ cup butter 2 ¼ tsps salt 2 ¾ cups milk 6 oz cream cheese, soft 1 ½ cups cheddar cheese, shredded 1 ½ Tbsps minced garlic 5 cups frozen mixed vegetables, thawed 1 (12 oz) jar beef gravy
Round Limitless Lid-It Yield: 3 4 servings Prep Time: 30 minutes Cook Time: 15 minutes Figs & Feta Preheat oven to 400 1. Cut figs into quarters and place in a small sauce pan. 2. Add water, honey, 3 sprigs of thyme and pepper. Bring to a boil. 3. Lower heat and simmer, stirring occasionally for 15 minutes. Using a slotted spoon, remove the figs to a bowl. Boil the remaining syrup until reduced to ¼ cup. Discard thyme sprigs. Set syrup aside. 4. Meanwhile, brush feta on all sides with oil. Place in your temp-tations Limitless Lid-It and bake for 15 minutes, or until warm and soft to the touch, but not melted. 5. Remove from oven and spoon fig mixture over feta. Pour syrup over the top and garnish with remaining sprig of thyme. Serve immediately with toast or crackers. ¾ cup dried Mission figs ¾ cup water 1 ½ Tbsps honey 4 sprigs thyme ⅛ tsp black pepper 8 oz block feta cheese, in liquid 1 tsp olive oil Toasted bread or crackers for serving
Oval Limitless Lid-It Yield: 4 6 servings Prep Time: 25 minutes Cook Time: 16 18 minutes Roasted Veggie Pizza Preheat oven to 450 1. Cut mushrooms into quarters, cut mini carrots in half lengthwise and slice red onion into thin strips. Place all three onto your temp-tations Limitless Lid-It and toss with 2 Tbsps olive oil, salt and pepper. Bake for 10 minutes or until tender and caramelized. Remove from oven and set on a different plate to cool. 2. Brush Lid-It with 1 Tbsp olive oil and set aside. 3. On a floured surface roll out dough to fit the shape of your Lid-It. Transfer to Lid-It and press down to form to pan. 4. Sprinkle dough with ½ cup mozzarella, roasted vegetables, ricotta and rosemary. Top with remaining mozzarella. 5. Bake for 16 18 minutes or until crust is golden brown. Serve hot. 1 cup mushrooms ¾ cup mini carrots 1 small red onion 3 Tbsps olive oil ½ tsp salt ¼ tsp pepper 12 oz frozen pizza dough, thawed 1 cup grated mozzarella cheese ⅓ cup ricotta cheese 1 Tbsp fresh rosemary
2 Quart Square Baker Yield: 6 servings Prep Time: 45 minutes Cook Time: 10 minutes Spicy Sweet Potatoes Preheat oven to 450 1. Peel sweet potatoes and cut into 1-inch chunks. Toss with olive oil and place in a single layer on a large baking sheet. 2. Cover with foil and bake for 15 minutes. Uncover and bake for another 25 minutes or until potatoes are tender. 3. Meanwhile, place jelly in a microwave safe bowl. Heat for 20-30 seconds to soften. Stir in vinegar. 4. When potatoes are done baking place them into your temp-tations 2 quart square baker. Pour jelly over the top and gently stir to coat. Bake for 10 minutes, stirring frequently. 5. Remove from oven and sprinkle with cilantro, lime juice, salt and pepper. Serve hot. 4 lg sweet potatoes 2 Tbsps olive oil ½ cup hot pepper jelly 3 Tbsps red wine vinegar 2 Tbsps minced cilantro 1 ½ Tbsps lime juice ½ tsp salt ½ tsp pepper