Flour Tortillas

Ingredients:
3 cups all purpose flour
1 tsp baking powder
1 1/2 tsp salt
1/2 cup shortening
3/4 cup warm water

Directions:
-Combine first 4 ingredients in a large mixing bowl, and beat at medium speed until blended
-Add water gradually in a steady stream, beating until blended
-Let dough stand 15 minutes
-Divide dough into equal portions, depending on the size tortillas you need.
-Roll out each dough ball into a thin circle on a lightly flowered surface.
-Heat an ungreased skillet or griddle over medium high heat. Cook tortillas, one at a time, about 1 minute on each side or until lightly browned and beginning to puff. remove from skillet, and wrap in foil to keep warm

Makes about 20 (6-inch) and 10 (8-inch) tortillas

Individual French Toast Stratas

Ingredients:
6 eggs
1 1/2 cups half and half
6tbsp maple syrup
1 1/2 tsp. vanilla
1 tsp cinnamon
large pinch salt
4 cups cubed (1-inch) white country bread
2tbsp melted butter
2tbsp sugar

Directions:
Whisk eggs, half and half, syrup, vanilla, cinnamon, and salt. Toss bread with butter; divide among 12 muffin cups. Pour egg mixture over bread; let sit while you preheat over to 350. Sprinkle bread mixture with sugar. Bake for 20 minutes. Let cool on rack. Serve with more maple syrup and fresh berries.

Homemade Graham Crackers

INgredients:
2 cups whole wheat flour

1/2 cup honey

1/2 cup butter, melted

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

Directions:
Mix together dry ingredients together in a large bowl. Melt butter and then mix in honey. Combine honey-butter mixture with dry ingredients and mix well. Roll between 2 pieces parchment paper. Take off top sheet and bake @ 400 degrees for 10 minutes. Cut upon removing from oven and let cool.

Comments:
The kids love these! We bake for about 5 minutes so that they stay soft and they think they are eating cookies but much healthier. Also, we have used plain white flour and it's worked just fine. Use some cookie cutters and make some fun shapes!

Beef Enchilada Casserole - Deep Covered Baker

This recipe and it's directions are for use in the Pampered Chef Deep covered baker. Ingredients: 1 lb lean ground beef 1 tbsp Southwestern Seasoning Mix ¼ tsp salt 1 10oz can enchilada sauce ¼ cup water ½ cup medium thick and chucky salsa 12 yellow corn tortillas ¼ cup snipped fresh cilantro divided 1 cup shredded Colby & Monterey Jack cheese blended, divided Sour Cream and lime wedges (optional) Directions: 1.Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat. 2.As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears 3.Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese. 4.Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired. Yield 6 servings Comments: Another new favorite! I couldn't find my southwest seasoning so I used my chipotle seasoning. Also used a mix of sharp cheddar and mozzarella cheese and used flour tortillas instead. We will definetely make this one again.

Chipotle Chili Cornbread Bake - Deep Covered Baker

This Dish is made in the Pampered Chef Deep covered baker. Ingredients 1 medium green bell pepper 6 green onions with tops, divided 1 lb ground beef 1 can (160z) chili beans in sauce, undrained 1 cup chunky salsa 2 tbsp Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (Jiffy) 1 container (8 oz) sour cream 1 egg ½ cup shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional) Directions: Coarsely chop bell pepper and thinly slice green onions, separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops into mixing bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7–9 minutes or until beef is no longer pink, breaking into crumbles halfway through. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in mixing bowl; mix well. Scoop muffin mixture evenly over chili; spread evenly to edges of baker. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired. Yield: 8 servings Comments: This is really really good! I used 1.5lbs ground beef and 2 cans of chili beans as recommended by some others. It definetely helped, otherwise the cornbread seems like it would have been the majority of the meal. My family went back for 2nds and insisted that this be used again in the future!

Biscuits

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter
1 egg
2/3 cup milk

Directions:
1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.Turn onto a well-floured surface; knead 5 times. Pat out to 1" thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Pineapple Upside Down Cupcakes

Batter:
6 Tbsp butter
1/2 cup milk
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla extract

Topping:
6 Tbsp butter
3/4 cup light or dark brown sugar
6 maraschino cherries
1 (20oz) can pineapple rings

Directions:
Pre-heat oven to 350. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Prepare the pineapple topping. Into each cup of a 12-cup muffin pan, add 1/2 Tbsp unmelted utter, then evenly sprinkle 1 Tbsp brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3-5 minutes.

Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, int eh center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.

Finish making the batter. In a medium size bowl, combine the flour, baking powder and salt. Stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk/butter mixture and stir well until mixtyure is smooth.

Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they are lightly browned, dry around the edges, and pulling way from the pan a little, about 25 minutes.

Transfer the pan to a wire rack to cool for about 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Makes 12 cupcakes.

Comments:
These are awesome! I made them for my daycare kids and they devoured every single one! The only difference in mine was I did not add the cherries.