In many areas around the world, COVID -19 infection rates remain high despite our careful efforts to safely reopen and find our new normal. Those of us with health issues or family members with health issues are proceeding with extra caution as we safeguard our loved ones.

It’s February, the most romantic month of the year. Hearts, flowers, and chocolates are everywhere; love is in the air, and it’s the perfect time to spice up things in the kitchen. Linda Cahill has some excellent recipes from Pampered Chef for a romantic meal or your Superbowl feast. Just because we can’t have a big party this year, it doesn’t mean we can’t have a feast. Whether your idea of watching football games involves sitting in an outdoor stadium wrapped in blankets, sipping hot chocolate and eating hot dogs, or you prefer to enjoy a cold beverage and chicken wings from the comfort of your couch, Linda has you covered.

Cooking with kids is a great way to pass along family traditions, reinforce math skills, teach healthy eating habits, and help your kids learn to follow directions. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME, ZOOM, GOOGLE, or SKYPE.

Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?

DOUBLE BERRY GALETTE

INGREDIENTS:

1 lemon

3 cups (750 mL) blueberries, divided

1 cup (250 mL) raspberries, divided

1/4 cup (60 mL) granulated sugar

1 tbsp (15 mL) all-purpose flour

1/8 tsp (.5 mL) ground cinnamon

1 refrigerated pie crust (from 15-ounce/450 g package), softened as directed on package.

Powdered sugar

DIRECTIONS:

Preheat oven to 375°F (190°C). Zest lemon using Microplane Grater to measure 1 tablespoon zest; set aside. Juice lemon using Juicer to measure 2 teaspoons of juice. Combine lemon juice, 1 cup of the blueberries, 1/2 cup of the raspberries, granulated sugar, flour, and cinnamon in Classic Batter Bowl; toss gently to coat using Small Mix 'N Scraper®.

Gently unroll pie crust onto the center of a Small Round Stone. Spoon berry mixture evenly over crust to within 1 1/2 inches of the edge of crust. Fold the outer edge of crust up over filling, overlapping every 2 inches to form an even border.

Bake 35-37 minutes or until filling is bubbly in center and crust is golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with remaining berries; cool 30 minutes. Sprinkle with powdered sugar using Flour & Sugar Shaker. Garnish with reserved lemon zest. Cut into wedges using Slice 'N Serve®.

Yield: 8 servings

Nutrients per serving: Calories 180, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 29 g, Protein 2 g, Sodium 100 mg, Fiber 2 g

Diabetic exchanges per serving: 1 starch, 1 fruit, 1 fat (2 carbs)

Cook's Tips:

Ground cinnamon can be substituted for the Korintje Cinnamon if desired.

Place a sheet of aluminum foil on the oven rack below the baking stone to catch any drippings.

To quickly bring pie crust to room temperature, place the crust pouch in the microwave; microwave on DEFROST (30% power) for 10-20 seconds.

To keep berries fresh, do not wash them until you are ready to use them. Arrange them in a single layer on a paper towel-lined plate. Cover with additional paper towels and refrigerate up to 2 days before using.

CHILAQUILES

Cook 20 min/Ready in 25 min.

INGREDIENTS:

1 green bell pepper, stem, and seeds removed

1 small onion

2 garlic cloves, peeled

2 cups (500 mL) tortilla chips

½ cup (125 mL) black beans, rinsed and drained

1¼ cups (300 mL) red enchilada sauce

2 eggs

Optional: chopped cilantro, sliced avocado, diced green onion, sour cream

DIRECTIONS:

Preheat oven to 425°F (220°C). Remove stem and seeds from bell pepper and cut into 1" (2.5 cm) pieces. Peel and quarter onion.

Place the pepper, onion, and garlic into the Manual Food Processor; cover and pump the handle until coarsely chopped.

Place the vegetable mixture into the Mini Deep Covered Baker and microwave, covered, on HIGH for 4 minutes.

Place the cooked vegetables, tortilla chips, black beans, and sauce into a large mixing bowl and stir to combine. Place the mixture back into the Mini Deep Covered Baker.

Top the tortilla mixture with the eggs. Bake, uncovered, for 15–18 minutes, or until the egg whites are firm and the yolk is slightly runny.

Remove from the oven and top with any additional toppings, if desired.

Yield: 2 servings

Nutrients per serving: U.S. Nutrients per Serving: Calories 310, Total Fat 13 g, Saturated Fat 2.5 g, Cholesterol 185 mg, Sodium 840 mg, Total Carbohydrate 37 g, Fiber 6 g, Sugars 4 g, Protein 12 g

Cook's Tips: This recipe can be prepared the night before by completing steps 1–4. In the morning, just preheat the oven to 425°F (220°C), top with the eggs, and bake.

Your Romantic Meal:

CRAN-RASPBERRY FIZZ

INGREDIENTS:

4 limes, divided

1 can (12 ounces) frozen cranberry juice concentrate

3 cups cold water

1pint raspberry sorbet softened

2 liters (8 cups) chilled ginger ale

DIRECTIONS:

Slice two of the limes using Ultimate Mandoline fitted with a v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher.

Juice remaining limes into a pitcher using Citrus Press. Scoop sorbet into a pitcher using Ice Cream Scoop; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.

Yield: 16 servings

Nutrients per serving: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 34 g, Protein 0 g, Sodium 15 mg, Fiber 1 g

Cook's Tips: If desired, 2 cups of flavored vodka such as raspberry, cranberry, currant, citrus, or lime can be added to this recipe.
To garnish rims of glasses, zest one lime using Microplane® Adjustable Fine Grater. Combine lime zest and 1/2 cup sugar in (1-Cup) Prep Bowl. Place a small amount of sugar mixture onto a small plate. Rub the rim of the glass with a lime wedge to moisten. Dip the rim of the glass into the sugar mixture.
For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using a Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.

CRUSTY CRAB CAKES WITH LEMON-BUTTER SAUCE 

Prep 20 min/Cook 10 min/Ready in 30 min.

INGREDIENTS:

Crab Cakes

8 ounces king or snow crab meat, shelled and torn into pieces (about 1 pound crab legs in shells)

3 slices French bread, coarsely chopped (3/4 cup fresh bread crumbs), divided

2 tablespoons mayonnaise

2 teaspoons snipped fresh parsley

1 teaspoon Dijon mustard

1/2 teaspoon finely grated lemon zest

1/4 teaspoon coarsely ground black pepper

2 tablespoons vegetable oil

Lemon-Butter Sauce

1/4 cup dry white wine such as Chardonnay

2 tablespoons lemon juice

1 shallot, finely chopped

2 tablespoons heavy whipping cream

1/8 teaspoon salt

2 tablespoons butter, cut into small pieces

DIRECTIONS:

For crab cakes, combine crabmeat, 1/4 cup of breadcrumbs, mayonnaise, parsley, mustard, lemon zest, and black pepper in Classic Batter Bowl; mix gently. Divide mixture into four equal patties. Coat patties with remaining 1/2 cup breadcrumbs. Heat oil in (10-in.) Sauté Pan over medium heat until hot; add crab cakes. Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once. Remove from pan; drain on paper towels.

Meanwhile, for lemon-butter sauce, combine wine, lemon juice, and shallot in (8-in.) Sauté Pan. Simmer over medium-high heat 1-2 minutes or until most of the liquid is evaporated. Add cream and salt; bring to a boil and remove from heat. Add butter pieces one at a time, whisking after each addition using Silicone Sauce Whisk until butter is completely incorporated. Spoon sauce onto plates; top with crab cakes.

Yield: 4 crab cakes servings of 1 crab cake & 1 tbsp. sauce

Nutrients per serving: Calories 290, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 50 mg, Carbohydrate 11 g, Protein 12 g, Sodium 840 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving: 1 starch, 1 medium-fat meat, 3 fat (1 carb)

Cook's Tips: Using Kitchen Shears, carefully cut down the length of the shell on two opposite sides of the crab leg; split the shell apart to remove meat. Place crabmeat onto paper towels to absorb excess moisture; do not squeeze dry.
Lump crabmeat can be substituted for the crab legs if desired.
Once the butter has been added to the sauce, it cannot be reheated. The wine reduction can be made in advance, however. When ready to serve, heat the reduction and add the butter as directed; serve immediately.

PASTA PRIMAVERA WITH GREMOLATA

 Prep 10 min./Cook 15 min./Ready in 25 min.

INGREDIENTS:

Gremolata

1 lemon

1 cup (250 mL) parsley leaves

1 cup (250 mL) arugula

2 garlic cloves, pressed

3 tbsp. (45 mL) olive oil

¼ tsp. (1 mL) salt

⅛ tsp. (0.5 mL) black pepper

Pasta & Vegetables

½ onion

1 large yellow squash or 2 small

1 oz. (30 g) fresh Parmesan cheese (½ cup/125 mL grated)

1 cup (250 mL) grape tomatoes

1 bunch asparagus, trimmed

1 tbsp. (15 mL) olive oil

¼ tsp. (1 mL) salt

⅛ tsp. (0.5 mL) black pepper

8 oz. (250 g) angel hair pasta

1¾ cups (425 mL) water

DIRECTIONS:

Zest the lemon with the Microplane® Zester. Juice half of the lemon with the Juicer to measure 2 tbsp (30 mL). Add the lemon zest, juice, and remaining gremolata ingredients to the Manual Food Processor and process until the mixture resembles a paste, scraping down the sides as needed.

1.    Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion and squash. Use the fine grating blade to grate the Parmesan. Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. Cut the asparagus into thirds.

2.    Heat the oil in the Stainless-steel Nonstick Wok over medium-high heat for 3–5 minutes. Add the onion, salt, and pepper, and cook for 3–4 minutes. Add the tomatoes and cook for 1–2 minutes, or until the veggies are softened, stirring occasionally.

3.    Break the pasta into thirds. Place the pasta and water into the wok and gently mix with the Large Chef’s Tongs. Place the asparagus and squash on top of the pasta. Cover with the lid and reduce the heat to medium-low. Cook for 7–8 minutes, or until the pasta is al dente and veggies are cooked.

4.    Add the gremolata and stir to coat. Serve with the grated Parmesan.

Yield: 8 servings

Nutrients per serving:

U.S. nutrients per serving (1 cup/250 mL): Calories 270, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 5 g, Protein 8 g

Cook's Tips:

To break the pasta into thirds without making a mess, wrap it in a clean, dry towel and twist to break.

Gremolata is an Italian condiment that’s usually made with lemon zest, garlic, parsley, and anchovy. Our version omits the anchovy and adds a subtle peppery note with arugula.

GARLIC BREAD BITES

INGREDIENTS:

Canola oil for greasing pan

1 pkg. (11 oz) refrigerated French bread dough (see Cook’s Tip)

2 tbsp. (30 mL) butter

1 tsp. (5 mL) Italian Seasoning Mix

2 garlic cloves

DIRECTIONS:

Preheat oven to 375˚F (190˚C). Using Chef’s Silicone Basting Brush, brush the bottom of Small Rectangular Baker with oil. 

Cut dough crosswise into 4 equal logs. Place logs in baker. Using Professional Shears, cut each log crosswise to make 3 pieces, then cut lengthwise to make 6 small (about ½ in./1-cm) squares. (There will be 24 total squares.) Using fingers, gently open squares to a slightly separate dough.  

Place butter and seasoning mix in (1-cup/250-mL) Prep Bowl. Press in garlic with Garlic Press. Microwave, uncovered, on HIGH 30-45 seconds; stir. Drizzle evenly over dough. 

Bake, uncovered, 22-25 minutes or until deep golden brown. Cool 5 minutes.  

Yield: 6 servings of 4 pieces 

Nutrients per serving:

U.S. Nutrients per serving (4 pieces): Calories 160, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g 

Cook's Tips:

1 pkg. (7.5 oz/212 g) buttermilk biscuits can be substituted for the refrigerated French bread dough. Cut each biscuit in half with Professional Shears. Arrange in baker (in 5 rows of 4). Proceed as recipe directs. 

HEAVENLY LEMON ANGEL CAKE

INGREDIENTS:

5 drops red food coloring

1 pkg. (16 oz or 430 g) angel food cake mix

3 lemons

2 cups (500 mL) powdered sugar

2 cups (500 mL) thawed frozen fat-free whipped topping

1 pkg. (10 oz) frozen raspberries in syrup, thawed

DIRECTIONS:

Preheat oven to 350°F (180°C). For the cake, add food coloring to the amount of water specified on the package. Prepare cake according to package directions. Pour batter into Rectangular Baker. Bake on center rack 35-40 minutes or until the top is golden brown, cracked and the center is slightly sunken. (Do not underbake.) Remove baker from the oven and invert onto Stackable Cooling Rack. Without removing the baker, let stand until completely cool (about 1 1/2 hours).

Poke holes in cake about 1 1/2 in. (4 cm) deep and 1/2 in. (1 cm) apart with a large fork. Zest lemons using Zester/Scorer to measure 1 tbsp (15 mL) zest. Juice lemons using Juicer to measure 1/3 cup (75 mL) juice. In Small Batter Bowl, combine sugar, juice, and zest; whisk until smooth. Pour glaze over the cake, spreading evenly. Let stand 30 minutes or until glaze is set.

Attach open star tip to Easy Accent® Decorator; fill with whipped topping. Garnish each serving with whipped topping; top with raspberries. 

Yield: 15 servings

Nutrients per serving: Calories 220, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 52 g, Protein 3 g, Sodium 300 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 1/2 fruit, 1 starch (3 1/2 carb)

Super Bowl or Hockey Game Day Feast:

EXTRA-SPECIAL HOT CHOCOLATE

INGREDIENTS:

3 cups milk

¼ cup semi-sweet chocolate morsels

3 tbsp. powdered chocolate drink mix

miniature marshmallows (optional)

DIRECTIONS:

Combine the milk and chocolate morsels in the Small Micro-Cooker®. Microwave on HIGH for 3 minutes; whisk until thoroughly blended using a Stainless Steel Whisk. Add powdered drink mix; whisk until combined.

Microwave on HIGH for 2-2½ minutes or until the mixture is hot. Pour the hot chocolate into mugs; top each serving with some miniature marshmallows, if desired. Serve hot.

Yield: 4 servings

TRIPLE-CITRUS MOJITOS

INGREDIENTS:

1/2 cup sugar

1/2 cup water

1 pkg. (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided

1 orange

2 lemons, divided

2 limes, divided

1/2 cup white rum (optional)

5 cups chilled lemon-lime soda

DIRECTIONS:

Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with an 8" Chef's Knife and place them into the batter bowl. Zest orange, one of the lemons, and one of the limes using Microplane® Zester; add zest to the mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.

1.    Slice orange, both lemons, and both limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to the pitcher. Juice orange with Juicer; add juice to the pitcher.

2.    Strain the mint mixture into the pitcher; discard chopped mint. Add rum, if desired. Carefully add the soda to avoid overflow. Slice the reserved lemon and lime halves with the Simple Slicer; place them into the pitcher. Place the lid onto the pitcher and plunge gently. Serve over ice.

Yield: 8 servings of 1 cup

Nutrients per serving: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g

GRILLED LOADED NACHOS

INGREDIENTS:

2 cups (500 mL) fresh corn kernels

1 large red bell pepper, seeded, coarsely chopped

½ red onion, coarsely chopped

2 large jalapeño peppers, sliced

1 tbsp. (15 mL) canola oil

1 pkg. (14 oz or 397 g) tortilla chips

2 pkg. (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L)

1 can (15 oz or 540 g) black beans, drained and rinsed

2 tbsp. (30 mL) snipped fresh cilantro

Sour cream, diced avocado, or chopped fresh tomatoes (optional)

DIRECTIONS:

Preheat the grill for direct cooking over medium-high heat.

Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok® Grill Stone. Grill, covered, for 14–16 minutes without stirring, until lightly browned. Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside. 

Layer half of the chips, cheese, black beans, and vegetable mixture onto the stone; repeat layering. Grill the nachos, covered, for 5–7 minutes or until the cheese is melted; remove the stone from the grill.

Sprinkle with cilantro and add toppings, if desired.

Yield: 14 servings

Nutrients per serving: Calories 360, Total Fat 20g, Saturated Fat 8g, Cholesterol 35mg, Sodium 500mg, Carbohydrate 35g, Fiber 4g, Protein 13g

Cook's Tips: If you don’t have fresh corn, you can use frozen kernels instead. Thaw 2 cups (500 mL) of frozen corn kernels and use as the recipe directs. 

To make this recipe in a conventional oven, preheat the oven to 450°F (230°C). Prepare the recipe as directed in steps 1 and 2. Roast the vegetables on the lowest rack of the oven for 14–16 minutes, or until lightly browned. Layer the nachos and bake for 5–7 minutes, or until the cheese is melted.

Nutrients per serving: Calories 180, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 6 g, Sodium 115 mg, Fiber 0 g

NASHVILLE HOT CHICKEN HOAGIES

Prep 10 min/Cook 15 min./Ready in 25 min.

INGREDIENTS:

Chicken

2 tbsp. (30 mL) pickle juice

1 tbsp. (15 mL) chili powder

1 tbsp. (15 mL) brown sugar

1 tsp. (5 mL) cayenne pepper

1 tsp. (5 mL) paprika

½ tsp. (2 mL) salt

1 lb. (450 g) chicken tenderloins

Coleslaw

1 lemon

½ cup (125 mL) low-fat mayonnaise

1 tbsp. (15 mL) sugar

⅛ tsp. (0.5 mL) black pepper

2 cups (500 mL) prepared shredded coleslaw mix

4 hoagie or sandwich rolls, split open

4 dill pickle spears

DIRECTIONS:

Combine the pickle juice, chili powder, brown sugar, cayenne, paprika, and salt in a medium bowl. Add the chicken tenders to the bowl and let them sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes.

For the coleslaw, juice the lemon with the Juicer to measure 1 tbsp (15 mL). Combine the lemon juice, mayonnaise, sugar, and black pepper in a medium bowl.

Transfer ¼ cup (50 mL) of the dressing to a small bowl. Add the coleslaw mix to the bowl with the remaining dressing and stir to combine.

Heat the Executive Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Brush the reserved dressing onto the cut side of the rolls.

Add the rolls, cut-side down, to one side of the pan, and add the chicken to the other side. Grill the rolls for 3–5 minutes, or until grill marks appear. Grill the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C).

To serve, place ¼ cup (50 mL) of the coleslaw in each roll and top with 2 grilled chicken tenders and 1 pickle spear.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 1.5 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 48 g, Fiber 4 g, Sugars 12 g, Protein 34 g

Cook's Tips: Make your own coleslaw with the Multi-Grater & Slicer. Use the slicing disk to slice ¼ head of cabbage and use the coarse grater disk to grate 1 peeled carrot.

QUICK COOKER WHITE CHICKEN CHILI

Prep 5 min/Cook 25 min/Ready in 30 min.

INGREDIENTS:

1 green bell pepper

1 jalapeño

1 medium onion

1 tbsp. (15 mL) olive oil

2 garlic cloves

¼ tsp. (1 mL) salt

2 tbsp. (30 mL) flour

1½ lbs. (700 g) boneless, skinless chicken breasts

2 cups (500 mL) low-sodium chicken broth

1 cup (250 mL) frozen corn

1 tbsp. (15 mL) Southwestern Seasoning Mix

4 oz. (125 g) cheddar cheese

1 can (15 oz./425 mL) Great Northern beans, drained and rinsed

1 cup (250 mL) 2% milk

Optional toppings: Greek yogurt, fresh cilantro, green onions

DIRECTIONS:

Cut off the tops of the bell pepper and jalapeño and remove the seeds and veins. Cut the onion, bell pepper, and jalapeño into chunks. Finely chop the bell pepper in the Manual Food Processor and remove. Then, add the onion and jalapeño to the processor; process until finely chopped.

Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes.

Add the vegetables, garlic pressed with the Garlic Press and salt to the inner pot. Cook and stir for 2–3 minutes, or until softened. Press CANCEL. Add the flour and stir to coat.

Add the chicken, broth, corn, and seasoning mix. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Remove the chicken from the inner pot to a medium bowl and chop with the Salad Chopper.*

Add the chicken, beans, milk, and ¾ cup (175 mL) of the cheese to the inner pot; stir together. Garnish with remaining cheddar cheese and optional toppings.

Yield: 8 servings

Nutrients per serving:

U.S. nutrients per serving (1 cup/250 mL): Calories 350, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 31 g, Fiber 6 g, Sugars 4 g, Protein 33 g

Cook's Tips:

*Safety Tip: The stainless-steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. 

CHOCOLATE CARAMEL OATMEAL CHEWS 

INGREDIENTS:

2 cups (500 mL) quick or old-fashioned oats

1 3/4 cups (425 mL) all-purpose flour, divided

3/4 cup (175 mL) packed brown sugar

1 tsp. (5 mL) baking soda

1 cup (250 mL) butter or margarine, melted

1 cup (250 mL) butterscotch caramel ice cream topping

1/2 cup (125 mL) chopped pecans

1 cup (250 mL) semi-sweet chocolate morsels

DIRECTIONS:

Preheat oven to 350°F (180°C). Brush Rectangular Baker with canola oil. Combine oats, 1 1/2 cups (375 mL) of the flour, brown sugar, and baking soda in Classic Batter Bowl. Add butter; mix until crumbly. Reserve 1 cup (250 mL) of the crumb mixture. Press the remaining crumb mixture onto the bottom of the baker. Bake 15 minutes.

Combine caramel topping and remaining 1/4 cup (50 mL) flour in Small Batter Bowl; whisk until smooth using Stainless Whisk. Drizzle over crust; carefully spread to edges using Large Spreader.

Combine pecans and reserved crumb mixture in (2-cup/500-mL) Easy Read Measuring Cup. Sprinkle crumb mixture and chocolate morsels evenly over caramel mixture. Bake 15-18 minutes or until golden brown and bubbly. Remove to Stackable Cooling Rack. Cool completely. Cut into bars. 

Yield: 24 servings of 1 bar

Nutrients per serving: Calories 250, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 20 mg, Carbohydrate 32 g, Protein 3 g, Sodium 135 mg, Fiber 2 g

 U.S. Diabetic exchanges per serving: 1 starch, 1 fruit, 2 1/2 fat (2 carbs)  

Cook's Tips: The Measure-All® Cup is ideal for measuring sticky ingredients like ice cream topping, honey, or molasses. Its unique design allows you to push ingredients from the cup with little cleanup.

To store leftover bars, place them in a tightly covered container at room temperature.

These bars can be prepared and frozen for up to 1 month. Wrap securely. When ready to serve, thaw bars at room temperature; unwrap. 

For a no-fuss way to impress guests, serve this casual dessert while still slightly warm with a scoop of vanilla ice cream.

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill

Email her at lindathechef@gmail.com.