S'more Cups:
The campfire is
optional--these little treats can be enjoyed anywhere.
Ingredients:
7 whole graham crackers (1 cup/250 mL
finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk
chocolate candy, divided
12 large marshmallows
Directions:
Preheat oven to 350°F (180°C). Place graham crackers into a
large resealable plastic bag. Finely crush into crumbs using a rolling pin.
Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl.
Using small scoop, place scant scoop of crumb mixture in each cup of
Mini-Muffin Pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until
edges are bubbling. Meanwhile, break two of the candy bars into rectangles.
Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in
cold water. Place one marshmallow half, cut-side down, into each cup. Return to
oven 1-2 minutes or until marshmallows are just slightly softened. Remove from
oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from
pan. Cool completely.
Break remaining candy bars and place in (1-cup/250 mL) Prep
Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth,
stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate.
Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups
Nutrients per serving: (1 cup) Calories 100, Total Fat
6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g,
Sodium 60 mg, Fiber 0 g
Skillet Lasagna
Ingredients:
1 jar (24-26 oz or 680-700 mL) marinara
sauce
3 cups (750 mL) water
8 oz (250 g) lasagna noodles
1 lb (500 g) bulk hot Italian turkey
sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz (60 g) Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley,
divided
1 cup (250 mL) fresh whole milk ricotta
cheese
1/2 cup (125 mL) shredded mozzarella cheese
1/4 tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese
(optional)
Directions:
Combine sauce and water in (12-in./30-cm) Skillet. Cover;
bring to a boil.
Meanwhile, wrap noodles in clean kitchen towel and break
crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer
16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, place sausage into
(10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or
until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add
pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and
sauce. Meanwhile, grate Parmesan cheese
using Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL)
parsley for garnish. Combine cheeses, remaining parsley and black pepper in
Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop.
Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and
ricotta mixture is heated through.
To serve, sprinkle lasagna with reserved parsley and
additional Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 470, Total Fat 21 g,
Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium
1200 mg, Fiber 3
**both recipes
from the Pampered Chef***
