The Pampered Chef MAGIC POT, Recipes

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. In Classic Batter Bowl, combine sour cream and eggs;
whisk until smooth using Stainless Steel Whisk. Add cake mix to sour cream mixture; mix until smooth Using Large Scoop, place 12
scoops of batter into bottom of pan; spread evenly.
Arrange peanut butter cup candies evenly over batter. Top with remaining batter, spreading evenly. Microwave cake on HIGH 11 ‐ 14
minutes or until Cake Tester inserted near center comes out clean (Cake will be slightly moist on top near center.)
Remove to Cooling Rack; let stand 10 minutes. Loosen cake from sides of pan; carefully invert onto platter. Place peanut butter in
Small Micro ‐ Cooker; microwave on HIGH 30 seconds or until melted; stir until smooth. Pour peanut butter evenly over top of cake
allowing it to drip down sides. Place chocolate morsels and oil in same Micro ‐ Cooker; microwave on HIGH 20 ‐ 40 seconds or until
melted and smooth. Drizzle chocolate evenly over peanut butter topping. Coarsely chop peanuts using Food Chopper; sprinkle over
top of cake.
PIÑA COLADA PINEAPPLE UPSIDE DOWN CAKE
1 box yellow cake mix
3 eggs
1 can coconut milk
1 fresh pineapple (it is the best, but canned rings are ok)
1 cup toasted coconut (in microwave 30 seconds at a time,
stirring for a total of 2 minutes)
1 stick butter
1 cup brown sugar
1 jar maraschino cherries
Melt butter in the baker in the microwave 30 seconds at a time. Pat cup of brown sugar into the melted butter. Sprinkle toasted
coconut over brown sugar. Peel and wedge fresh pineapple using Pineapple Wedger. Cut into ½ inch slices then cut slices in half (or
cut canned rings into half circles). Lay pineapple evenly over the bottom of baker on top of the brown sugar. Place maraschino
cherries in the holes in the pineapples.
Mix cake mix with eggs and the can of coconut milk. Mix well, batter will be thick. Pour over top of pineapples on bottom.
Put cover on baker and microwave for 15 ‐ 17 minutes. Test for doneness by using a large spatula to lift the cake away from the sides
of the baker on all four sides, one side at a time. If you see yellow ooze that is uncooked batter and the cake needs to be returned
to the microwave 1 minute at a time. Let sit 5 ‐ 10 minutes then flip out onto a platter. Serve and enjoy warm.
QUICK FUDGY BROWNIES
1/2 cup pecan halves
3/4 cup butter (1½ sticks)
4 oz unsweetened chocolate for baking
3/4 cup all ‐ purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
3 eggs
1 tsp Double ‐ Strength Vanilla
2 bars (2 oz each) chocolate ‐ covered caramel ‐ peanut candy
(¾ cup coarsely chopped)
Vanilla ice cream (optional)
Place pecans into Deep Covered Baker. Microwave on HIGH 2 ‐ 3 minutes or until fragrant, stirring every 30 seconds. Set pecans aside
in Prep Bowl. Cut butter and chocolate into pieces using Santoku Knife; place into Small Batter Bowl. Microwave on HIGH 1 ‐ 2
minutes or until melted and smooth, stirring every 30 seconds. Sift flour, baking powder and salt into Stainless 2 qt Mixing Bowl
using 7 inch Strainer.
Combine sugar, eggs and vanilla in Classic Batter Bowl. Whisk using Stainless Whisk. Slowly add chocolate mixture to egg mixture,
whisking constantly until smooth. Fold in flour mixture until incorporated using Small Mix ‘N Scraper®.
Pour batter into baker. Microwave on HIGH 5 ‐ 7 minutes or until wooden pick inserted in center comes out clean and edges are firm.
Meanwhile, coarsely chop pecans using Food Chopper. Cut candy bars into 1/4 ‐ in pieces. Top brownies with pecans and candy
pieces. Let stand 10 minutes. Serve with ice cream, if desired.