Cooking Class Recipes Archives

Here are the recipes we have done at the cooking classes over the last several years! Theses are quick fast and easy recipes that will save you a lot of time. Some of them my not be the healthiest recipes, but they are still better than a meal out and they are GOOD! Just dont make those every night! Hope you enjoy!

World Famous Saladcake

Needed: Saladmaster Machine, 12" Electric Liquid Oil Core Miracle Skillet. 

Preheat your Electric Skillet to 300 degrees. Break 3 eggs into a mixing bowl and beat. Add 1 box of Duncan Hines® Moist Deluxe Spice, Chocolate  or French Vanilla Cake Mix. Place mixing bowl under Saladmaster Machine; Using the #1 Cone Grate 1 ½ to 2 inches of zucchini, yellow squash, and carrot, and grate 1 stalk of celery on the #1 also. Using #2 cone grate ½ apple (Gala or Fuji recommended), and about 5-6 turns of red & or green cabbage, mix thoroughly. Batter will be VERY thick. Spray preheated skillet with PAM Original non-stick cooking spray or SPECRTUM®Coconut Spray and pour batter into hot skillet. Set timer for 30 min.  Bake 30 minutes @ 300 degrees

(Note: if you take the lid off to check it, be sure and wipe the moisture out of the lid with a paper towel before you put it back on!) 


Pineapple Honey Pears

4 med. pears halved and cored   

¾ cup pineapple juice   

1/3 chopped pecans   

 ¼ cup packed brown sugar   

 ½ tsp vanilla   

1/8 tsp lemon extract   

¼ cup honey

Place pears cut side up in 9 in skillet, pour pineapple juice over pears.  Combine pecans, sugar, and flavorings; stir well, and spoon evenly over pears.  Pour honey on top of each pear.  Cover and put on med high until clicks then low for 15-20 min. until pears are soft when forked.

Enchilada Bake

4 chicken breasts  

2 large cans enchilada sauce   

15 corn tortillas   

8 oz. cheddar cheese

Layer in cold skillet; 1/3 chicken, 1/2 can enchilada sauce, 5 corn tortillas, 1/3 cheese. 

Repeat layers 2 more times.  Top with remaining jar of sauce.  Cover at 350 until valve clicks, then reduce to simmer for 20 -30 minutes.


Fish Florentine

3 cups fresh spinach  


1 ½ lbs fish filets   

onion powder   

1 can cream of spinach soup     


Tear spinach into pieces and arrange in bottom of cold skillet.  Sprinkle with Nutmeg.  Arrange fish on top of spinach and sprinkle with onion powder.  Spoon soup onto filets and sprinkle lightly with Paprika.  Set at 325 until valve clicks, then reduce to low and cook 20 minutes.


Robb's Vegetable Fajitas

Vegetables:  Note: You can buy the frozen stir fry vege mixes if you like and just add fresh onions.

OR you can Cut Zucchini, Yellow Squash, Carrots on #3, 4 or 5 blade (your choice). 
Add broccoli,  red onion, and red, orange, and green bell peppers. 


For Fajitas for 2-4 people, rinse and place veges in your 9" or 2 qt on medium heat until Vapo-valve clicks steady. While your waiting on the veges you can mix up the quick Marinaide... Mix about 3-4  tablespoons of Worcestershire Sauce and just a little bit of Olive oil. Add garlic powder, black pepper, cumin, crushed red pepper, and lime juice. (add spices based on your preference, you can experiment and see how spicy you like it.)


When veges click, then place marinaide in a larger 11" skillet or 10" gourmet skillet and put the Maranainde in just over medium heat until it starts sizzling. As soon as it starts to sizzle add veges and stir for a few min like a stir fry.

Remove from heat and serve with Pico, red leaf lettuce and salsa in a whole wheat tortilla.

If you want more servings you can use the Elect Skillet, 11" skillet or a Wok for the first part of cooking the veges and then just pour the marinade into the bottom  and stir after the veges are cooked. If you want to add meat, just cook your meat first and add to veges after they click just before you pour in the marinaide.



Stuffed Yellow Squash

3 large yellow squash   

½ lb ground turkey   

½ cup chopped onion   

½ cup chopped green pepper 

½ chopped tomato   

½ cup grated parmesan cheese   

1 cup  mozzarella

Brown turkey, onion and green pepper in skillet and drain any grease

Stir in tomato and parmesan

Cut squash in half lengthwise and scoop out pulp

Fill squash with meat mixture and place in electric skillet

Set at 300 until it clicks and turn to 190 for 15 minutes

Cheese on top of each squash and cook 2-3 minutes more.   Serve immediately.  DELICIOUS!!!


Fruit Salad (this is on your cooking DVD) 

6 apples #2 blade

3 bananas # 3 blade

1 cantaloupe #3 blade

Add large can of crushed pineapple w/ juice

Add grapes and your favorite fruit like strawberries



Chicken Alfredo

In a cold electric skillet, put in frozen chicken tenders,

add frozen broccoli,  uncooked bag of egg noodles & 2 jars alfredo, 1 jar red sauce.

cover at set probe to 400 Vapo Valve Clicks steady.

Add Cheese cut on the #2 blade and reset temp at 200  and set timer for 20 minutes.


Italian Goulash

1 ½ lb. ground chuck

1 1/2 cup red, yellow, green bell peppers w/ onions (Frozen all together)

1 small can mushroom stem and pieces

1 small can sliced black olives

8 oz. Penne Pasta or Spag. noodles

1 Jar Prego Ricotta Parm.

1 small can tomato sauce

1 8 oz. mozzarella cheese

Pre-heat at 350…brown and drain excess grease. When vapo-valve clicks, turn it down to 250 for 15-20 min. @ 15 min. add cheese cut on #2 blade and let cook on low for about 10 min.

Fried Chicken Thighs

(Chicken Cutlets)

Pre-heat Electric Skillet on 410 degrees.

Remove skin then season with Spike Seasoning.

Place Chicken Seasoned side down in skillet, season top side.

Cover w/ PAPER TOWEL and cook 10 minutes at 410 degrees.

Flip, cover w/ COVER for 10-15 minutes.


Pineapple Upside Down Cake

Spray 9" Skillet or 2 qt.  w/ Pam Original

Add pineapples on bottom & ½ box cake mix, 2 eggs, juice from pineapples.

Cover, medium low approx. 10- 12 minutes. Check with knife until it comes out clean.


Oriental Cole Slaw

Cut 1 head cabbage on #2 blade.

4 sliced green onions

1 pack chicken ramen noodles smashed

Add Dressing and your ready to eat


½ cup salad oil

1/3 cup vinegar

1 Tbs. sugar

1/8 tsp. pepper

Seasoning from noodles (If you dont want MSG, buy the health food noodles as he regular packets usually contain MSG)


Fried Eggs

Pre-heat pan to medium

Spray with Pam Original or you can use butter

Put in egg & cover 3 minutes. 


Hash Browns (this is on your Cooking DVD)

Use your 10 inch gourmet or 11" large Skillet

Put about 1/4 of low cholesterol oil in skillet & put on medium-high heat. When you are frying with oil, you must go over medium heat to get the oil hot enough so that when you drop some potatoes in they sizzle. If you don't get sizzle, you need to turn up the heat a bit.

Cut potatoes on #2 blade.

Rinse potatoes with cold water.

Dry potatoes well on paper towels.Drying the potatoes after you have washed them is the key!

Place potatoes in the 10” or 11” skillet in pre-heated oil and leave them alone until they start to brown on the bottoms, flip once and let cook for about 5 more min. until golden brown on the second side. Note: Never cover anything when frying with oil.


Joans' Blueberry Upside Down Cake

You will need:

Pillsbury pudding vanilla mix

3 eggs

1small  blueberry yogurt

1 can blueberry pie filling

Pre-heat elect. skillet to 275 when starting to mix your cake.

Mix cake mix, eggs, & almost all of Yogurt, just until mix is moist, Note: You may need a touch of water as well to get it all moist. It will be really thick.

Spray Skillet with PAM really really good, put in pie filling then cake mix on top.

Put lid on and set time for 15 min. Check @15 min, you may need 5 more Min.

Don’t forget to wipe off underside of lid with paper towel before you put it back on the skillet.


Orange Roughy and Asparagus

Place orange Roughy or Talapia filets in COLD Elect Skillet.

Put Asparagus or Broccoli on top of fish and squeeze 2 lemons on everything.

Set probe to 350 until it clicks, then turn it to 220 for 10 min.



Saladsmashed Potatoes

Cut potatoes on #3 blade

Rinse potatoes

Put 1 ½ inch  water in the bottom of the 3 quart.

Place potatoes in the 3 Quart insert and put in the 3 quart with cover.

Set stove to Med heat until it clicks.

Turn to low for 20 min.

Add butter or seasonings if you wish.

Smash em and enjoy!



Mix white rice & water in 1 qt.

1 part rice, 2 parts water.

Medium, click, low.  remove from heat and let sit  for about 15 min

For brown rice wait about 10 min.


Dry Veggies (Like broccoli, cauliflower, carrots, new potatoes)

Place vegetables in a cold skillet, filled almost to the top of the pan.

Rinse veggies & let excess moisture cling to the food.

Put in pan, cover, drop 1 tbsp. water on cover and spin cover

Heat  on medium or just below medium 

When Vapo-valve starts to click, turn to low. Veggies are ready to eat. 

If you like them done more, just leave on low for 5 to 10 min.

For new potatoes, let sit for about 15-20 min. if you want them really soft.


Broccoli & Cauliflower Salad

Broccoli & Cauliflower #3 blade

Add Marzetti's Cole Slaw Dressing or Robb's healthy cole slaw dressing from the recipes section on this site. 

Joan’s Breakfast Casserole

1 lb. chunked ham

 ½ lb. bacon cooked + crumbled

8        eggs beaten + 8 TBLS. Milk

1 small can sliced black olives (Drained)

1 small can mushroom stem + pieces (Drained)

½ bag frozen chopped onion, green, yellow, red bell peppers partially thawed.

8 – 12 oz cheddar cheese # 1 cone

Preheat skillet as your mixing ingredients

Spray cold Electric Skillet w/ Pam Original

Add eggs, milk, onion-pepper mix, meat, olives, mushrooms, and cheese on top

Put on lid, set at 350 until vapo valve clicks steady

Turn down to 215 for 20 minutes


Mike’s Meatloaf

2 lbs. ground beef

3 eggs

1 sleeve saltine crackers

1 green pepper

1 onion

 Little bit of BBQ sauce

add your favorite seasoning

Stir and mix ingredients and put in pre-heated electric skillet @ 350, cover, when valve clicks turn to 225 for 25 minutes.



Brown 1 lb. ground beef first.

Cut 1-2 large potatoes on #2 cone

Cut 2 carrots on #2 cone

Cut 1 medium onion on #2 cone

Add 1 can cream of chicken soup

Cut 1 lb. cheddar cheese #2 cone

Cover ground beef w/ onion, potatoes, carrots, cheese and soup

Set at 350 till valve clicks, reduce to 200 for 30 minutes



Pre-heat large skillet on med. or 350 for Elect. Skillet for 2-3 minutes

Cook Ground beef using the insert and the 3 qt. (Add 1" water in 3 qt, place meat, frozen or thawed in insert, cover and med click low for about 15 min.) or prepare like you would for taco meat.  Cut small onion on the  #2 cone

Cut 4 medium sized potatoes on the #4 cone

Drain beef, layer onion and potatoes on beef

Sprinkle ½ cup rice around outer edge of skillet

Spoon 15 oz can kidney beans, not drained over rice

Sprinkle 1 tsp. Italian seasoning

Pour 8 oz. tomato sauce over all

Cover, cook until Valve clicks, reduce heat to low 35 – 40 minutes


Fish, Vegetables & Rice stack cooking

In cold 11” skillet put in frozen fish, (Orange Roughy or Talapia are great)

Add asparagus, squeeze on 2 lemons

Place utility rack on skillet

Put 1 cup rice & 2 cups water in 1 qt saucepan

Place on utility rack, cover w/ high dome cover

Medium heat 7-8 minutes, turn to low 20 minutes.


EZ Stir Fry

Pre-heat large skillet or elect skillet on Med. High,

Cook 2-3 chicken breasts 3 min. side 1 covered

Flip chicken then 7 minutes side 2

Take chicken out and add vege’s, cover on medium

Cut chicken in 1” pieces and put in the skillet or wok.

Put 1 Tbsp. water on cover, spin cover, when valve clicks turn to low 10 minutes

Add stir fry sauce and stir.


  Tortilla Casserole

Shopping list:

6 chicken breasts                      1 jar green chili salsa

1 can cream of chicken 1 pack flour tortilla

1 can cream mushroom             1 can cream celery soup

8 ounces cheddar cheese


Pre-heat electric skillet on 350 covered

Add Chicken to Elect Skillet and cook chicken for 4 min on each side then cut into 1” pieces.

Mix soups & salsa together and cover the bottom of skillet.

Alternate layers of chicken and tortillas in Skillet. 

Sprinkle top w/ cheese #2 blade

Cover and cook at 275 till Valve clicks, reduce to 200 and set timer for 25 minutes


 Robbs Blueberry Pancakes

 Pre heat elect skillet to 350

(Whole grain mix is what were using today, Arrowhead Mills Whole Grain Mix) You can use any mix you like for regular pancakes.

Stir up pancake mix  as on directions on package

Add fresh blueberries to mix and stir gently

Lightly spray skillet with PAM original or coconut spray

Add batter to Elect Skillet and  put cover on, wait about 3 min, you'll see the bottoms edges browning.

Flip for 1 min with cover on until other side  is browned

You can make 3 smaller sized or one large one  if you like. You will get fuller quicker on the whole wheat pancakes so the smaller ones are perfect size.

The key to these is using 100% GRADE "B" PURE MAPLE SYRUP over them,

You can get this at most health food stores, it is unprocessed and tastes better, plus it has more minerals in it than grade A syrup due to no processing.



Quick Easy Dinner Salad

Use  #1 cone on  cheese, 1 carrot, 1 celery

#2 cone cut 1 apple, ¼ green cabbage

#4 cone cut yellow squash, 4 radishes

 #5 cone cut zucchini

 Marzetti Cole Slaw Dressing or Robbs Healhty Cole Slaw Dressing See regular recipe section for this recipe.


 Chicken, Veggies & Sauce

Shopping List:

Frozen chicken tenders            

1 large potato & onion

Bag of frozen veggies                           

1 large can Cream of Chicken Soup and include can of water called for on soup can.

Place frozen chicken in cold  elect. skillet, cover and set  to 275.  When vapo-valve clicks, flip chicken.  Slice potato #4 blade, slice onion #2 blade and place on top of chicken.  Add frozen veggies, soup and cover.  When valve clicks, reduce to 200 and set timer for 25 minutes.


Ham Bone In Spiral

Place cooked ham in 7 qt or 10 qt roaster. Put on Medium until Vapo-Valve clicks, turn to med low until ham is warmed up.


Turkey 8 lb Turkey Breast.

Place Frozen Turkey Breast in Large 7 qt Roaster, breast side down. Cut 4 apples in half and place them all around the turkey, put on Medium until  vapo-valve clicks steady, turn heat down to med-low for about 2 hours. For larger turkey breasts, add another 30 -60 min. 


Sweet Potato Surprise

 Cut up sweet potatoes on #2 blade. (Optional: add marshmallows, red hots, walnuts, brown sugar) Place in cold elect skillet, set probe for 300 until it clicks, drop to 200 for 20 min. Stir it up enjoy!               


Stuffing Stove Top

Go to your favorite grocery store, buy your favorite box stuffing mix, follow directions on the box, use your appropriate size saucepan or skillet. (Aren't you glad we included this useful recipe? LOL)


Mashed Potatoes

Place utility rack in electric skillet (to keep potatoes out of the water). Add two cups water. Cut potatoes in 1-inch cubes. Cook at 350 degrees until the Vapo-Valve clicks steady. Set to low (220 degrees) and set the timer for 20-30 minutes. Mash potatoes and whip as usual and add seasonings or butter as desired.  You can also do this in your 3qt and insert if your using your Elect Skillet for something else. 


Brussel Sprouts

Rinse brussel sprouts  and place wet in small skillet or saucepan, (fill up to top of pan) put on med heat, until it clicks steady.  Turn to low for about 15 min. to tenderize them.


Greek Salad

3 Cucumbers

4 Roma Tomatoes

1 Medium Red Onion

1 16 oz Can of Black Olives

8 oz.  Feta Cheese       

1-2 Cups of Greek Dressing

Process cucumbers on the #3 blade, Red Onion and Black Olives on the #2 blade.

Cut tomatoes into small pieces and place into same bowl. Crumble Feta Cheese into the bowl or use #2 or #2 Blade. Pour 1 to 2 cups of any bottled Greek Dressing over ingredients, toss and enjoy!


Chopped Frozen Spinach                    

Place bag of frozen spinach into appropriate sized piece. Fill your  pan CLEAR TO TOP! Place on med until valve clicks, turn to low for 4 min.  Serve with Vinegar or Balsamic Vinegar.


 Broccoli Cornbread

2 Boxes Jiffy Corn Bread Mix

4 Eggs

10 oz Cottage Cheese

10 oz frozen chopped Broccoli

1 med onion #2 blade

1 stick butter

 Melt butter in electric skillet on low heat. Mix rest of ingredients in bowl add butter and mix all together. Wipe skillet clean then preheat to 315, degrees spray with Pam and add mixture. Bake in Elect Skillet at 315 degrees for 30 to 40 min.

 Steak (this is on your cooking DVD)

Preheat elect skillet to 400 degrees or regular 9" or 11" skillet, to med high. If your using your regular skillets on your stove check to see if its the right temp buy splashing in a little water in and it should bead up like mercury. The other method is to tear off a corner of a paper towel until it browns slightly. This will tell you the temp is right for pan broiling.

Season steak on one side. You can tenderize with a fork first by jabbing it all over with the fork on both sides before seasoning it.

Once skillet is preheated, throw in a nice thick steak (your choice, rib-eye, sirloin, etc) season side down, cover for 5 min with cover ajar to all allow air to get in under the cover and roll the smoke in the skillet, Reduce the temp to med or med low and flip for 2- 8 minutes depending on how rare or well done you like it and how thick the steak is.


 Ham Bone In Spiral Pre- Cooked

Place ham in 7 qt or 10 qt roaster. Put on Medium Low until valve clicks. Once valve clicks, turn to low for 20-30 min. Once the ham is warmed up completely (this will depend on the size) it's ready to serve.


 Turkey 8-10 lb Turkey Breast 

(this recipe is also on your DVD that came with your set)

Place Frozen Turkey Breast in Large 7 qt Roaster, breast side down. Cut 4 apples in half and place them around the turkey, put on Medium until clicks, turn down to med-low for about 2 to 2-1/2 hours. (You can use a high dome cover to fit a larger size breast in) For larger turkey breasts, add another 30 - 60 minutes. (check with Meat Thermometer to insure its done)


Roast With Potatoes And Carrots 

5-pound roast




½ cup water

½ cup BBQ sauce

Pre Heat 7-quart roaster on med high until you  can splash water in aht ir beads up. Quickly drop in 5-pound roast and sear for about 4 -5 min. without cover. Flip roast and push down to sear second side. Then add in plenty of chunks of potatoes and chunk carrots, onion or any other vegetable you like. Mix BBQ Sauce and water 50/50. Pour in water and BBQ sauce. Cover and wait for your valve to click.  Set temperature to medium low and cook for 2.5 to 3.5 hours depending on size of roast.  (The vapo valve may continue to click on med-low, and that is ok.) Amazing Roast in half the time as a crock pot!


Sweet Potatoes With Maple Syrup

Wash potatoes well. Slice to your liking. Place in 11-inch skillet. Pour 3 – 4 tablespoons maple syrup over potatoes. Sprinkle cinnamon and nutmeg over potatoes. Cover. Cook on medium high until the Vapo-Valve clicks. Turn to low for 15 - 20 minutes.


Note:      For a special treat, add miniature marshmallows during the last five minutes of cooking. Ooh la la!


Stove top Cornbread

Use your favorite cornbread mix, follow mixing directions. Cook it in your 9" Skillet, 11" skillet or Elect Skillet on just under medium heat. If the vapo-valve clicks drop your heat to low. In about 12-15 min you have cornbread.  If you want to bake it in your oven, snap off your removable handles and place in oven for the time shown on the directions, without the cover, and your ready to go.


Green Bean Casserole

2 cans green beans (or 1 quart home-canned beans)

¾ cup milk

1 can cream of mushroom soup

1 teaspoon salt

1 can French-fried onion rings

Dash of pepper

Drain beans and pour into electric skillet or 11-inch skillet. Mix the soup, milk, salt and pepper and stir into beans. Top with ½ can of onion rings. Cover. Cook at 350 degrees until Vapo-valve clicks then turn to 220 degrees for 20 minutes. Remove cover. Add remaining onion rings and cook at 220 degrees for five more minutes.


Cranberry Waldorf Salad

2 cups fresh cranberries

2 cups miniature marshmallows

¾ cup sugar

2 cups tart apples, unpeeled

½ cup seedless grapes

½ cup nuts

¼ teaspoon salt (optional)

2 cups whipped topping, thawed (Cool Whip™)

Sort and wash cranberries. Process cranberries with #1 blade. Combine cranberries, marshmallows and sugar in bowl and chill overnight. Process apples with #2 blade. Add apples, grapes, nuts and salt to cranberry mixture. Mix well. Fold in whipped topping. Chill or serve immediately.


Robb's Homemade Coleslaw Dressing

Approximately 1/2 jar of mayonnaise substitute like Nayonaise or Hain Safflower Mayonnaise Substitute, available at most health food stores, or you can use regular mayonnaise. Use grade B pure maple syrup, also available at most health food stores. 

Mix 3 or 4 tablespoons of vinegar in half a jar of mayonnaise first to thin it out a little. Stir in maple syrup slowly, using more or less to sweeten to taste. Stir until creamy, then add to salad mix. Enjoy!


Cupcakes (We wanted to call them Wokcakes, but that didn't sound right)

Use any cake mix. Omit oil and use a splash of water. Put 2 cups water in the wok, then place utility rack inside. (call 417 839-3222 if you wish to order a utility rack at a special owners price) Bring water to boil. Put paper liners in utility cups and fill ½ full with batter. Set utility cups on rack. Cover wok and cook for 6 – 9 minutes.

 All-American Apple Pie

6 cups thinly sliced cooking apples (2 pounds)

1 tablespoon lemon juice

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

Dash nutmeg

1 tablespoon butter or margarine

Preheat oven to 375 degrees. Prepare and roll out pastry. Line 9-inch pie plate with half of the pastry. Trim pastry to edge of pie plate.

Slice apples with #4 blade. If apples lack tartness, sprinkle with lemon juice. In mixing bowl, combine sugar, flour, cinnamon and nutmeg. Add sugar mixture to the sliced apples, toss to mix. Fill pastry-lined pie plate with apple mixture, dot with butter or margarine. Cut slits in top crust, place pastry on top of filling. Seal and flute edge. Sprinkle some sugar on top, if desired. Cover edge of pie with foil to prevent overbrowning.


Bake at 375 degrees for 25 minutes. Carefully remove foil. Bake for 20 – 25 more minutes until crust is golden.


Double-Layer Chocolate Sheet Cake With Frosting

2 cups sugar

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

2 sticks butter

1 cup water

4 tablespoons cocoa

2 eggs, beaten

½ cup buttermilk

1 teaspoon vanilla

Preheat oven to 350 degrees. Sift and set aside sugar, flour, baking soda and salt. Put butter, water and cocoa in a large pan, and bring to rapid boil. Stir in dry ingredients. Add eggs, buttermilk and vanilla. Batter will be thin. Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 15 – 20 minutes.


 4 tablespoons cocoa

6 tablespoons buttermilk

1 lb. powdered sugar

1 teaspoon vanilla

chopped nuts, if desired

In small sauce pan, bring butter, cocoa and buttermilk to boil. Add powdered sugar and vanilla. Stir. Can be put on warm cake.

Chicken Fried Rice

            2 large chicken breasts cooked and processed on #3 blade

            4 Tbsp Oil

            6c rice (cooked and cooled)

            6 green onions sliced

            ¼ c soy sauce

            4 eggs, beaten

            2c frozen peas and carrots, cooked

            2 packages fried rice seasoning mix (Sun Bird Brand 3/4oz)

In 5qt Wok, heat oil, stir-fry and green onions.  Add seasoning and soy sauce, stir-fry 1 minute. Push rice to side and add eggs, scramble, and stir into rice.  Add peas and carrots and meat and stir for 2 minutes.

Can add a can of water chestnuts and cashews or dry roasted peanuts



Janet's Chocolate Pumpkin Cake (Thanks to Janet Basnett for this recipe.)

1 Chocolate Cake Mix

1 15-ounce can pumpkin

2/3 cups water

Preheat electric skillet to 350 degrees and spray with PAM. Mix ingredients well and pour into electric skillet. 

Cover and bake for 20 minutes or until center is not gooey. Flip out (the cake, not you) and let cool. 

 And for icing:

1 small box white chocolate pudding mix, dry

2/3 cups milk

1 8-ounce Cool Whip®

Mix pudding and milk together, then fold into Cool Whip®.

Add icing to a cool cake and ENJOY!


Joan's Stuffed Italian Meatloaf

2 lbs. ground round

1½ cups crushed nacho Doritos® chips

1 cup Prego® Ricotta Parmesan spaghetti sauce

1 egg

½ bag frozen pepper blend

Couple of shakes Italian seasoning

Couple of shakes garlic salt

½ onion cut on #2 blade

16 ounces Mozzarella cheese cut on #2 blade

Mix egg, sauce, chips, pepper blend and seasonings into big bowl. Add meat and mix well. Cover bottom of electric skillet with half of meat mixture. Add cheese. Add rest of meat mixture, pressing along edges to make a seal. With a fork, make a strip down the middle of the meatloaf and fill with leftover spaghetti sauce. Set probe to 350 degrees. When the Vapo-valve clicks, reduce heat to 220 and set timer for 35 minutes.

Joan's Easy Chili

3 lbs. ground round

2 16-ounce cans stewed tomatoes

1 16-ounce can diced tomatoes with garlic, basil and oregano

1 4-ounce can tomato sauce

2 16-ounce cans red kidney beans

1 16-ounce can pinto beans

3 packages of your favorite chili mix

Water (as called for in your favorite chili mix)

1 bag frozen green, red and yellow peppers, with onion

Dash of chili powder

Dash of seasoning salt

Brown ground round in 3-quart sauce pan with inset to drain grease from meat. In 10-quart roaster, add all ingredients. Cover.

When the Vapo-valve clicks, stir then put cover back on. When the Vapo-valve clicks again, turn to low for 20-30 minutes.


Connie's Delicious Vegetable Soup

2 leeks (whites only)    

½ onion

3 boxes veggie broth

4-5 medium potatoes

2 cups chopped carrots (1/2 bag of baby carrots)

¼ head red cabbage

¼ head green cabbage

2 stalks broccoli

Seasoning of choice (Spike, Santa Marie, something like that)

Slice leeks thin and cut up onions. Sauté until translucent. Add broth and seasoning (you may need to add a little extra for taste for when the veggies go in). Cut all veggies into chunks, add everything except broccoli. Cook at medium until Vapo-valve clicks, turn to medium low until carrots and potatoes bare tender. Add broccoli and cook for about 20 minutes more on low to medium low.


Joans Bread Pudding 

            Heat Elect Skillet to 275 degrees. Combine 6 cups (1 loaf) of of bread cubed, 1 cup of sugar, 2 tsp. of vanilla, 2 tsp. cinnamon, and 1 tsp. of nutmeg. Mix Well. Melt stick of butter and mix with bread and sugar mixture. Beat 6 eggs and 2 cups of milk together in a separate bowl. Pour egg/milk mixture over bread mixture and allow to soak for 2 min. Add 1 cup of raisins and stir. Spray Skillet with PAM, pour batter into skillet. Cover and cook at 27 for 30 -45 min. or until center is form.            


Beat three eggs (or egg whites), then add ingredients you like: red pepper, yellow pepper, mushrooms, onion, chopped ham, bacon, sausage, cheese (#2 cone)

Preheat skillet to medium. Add onion (#2 cone), peppers (#3 cone), mushrooms (#4 cone) and meat. Stir fry until onion becomes translucent. Add egg mixture and cheese, then immediately reduce the heat to medium low. Cover and allow to cook for 5 minutes. Fold and serve.

 Jasmine Rice

Put 2 cups rice and 3½ cups of water in the electric skillet. Use the RIC1 setting. For best results, rinse rice twice.


Note: Instructions for using the automatic rice settings in the electric skillet are listed in the electric skillet Healthy Cooking Guide, page 8.


Caribbean Jerk Fish Tilapia

Put fish in unheated electric skillet. Cover with KC Masterpiece Caribbean Jerk marinade. Set skillet to 350 until the Vapo-valve clicks, then set to low for about 15 minutes. Sweet!


Preheat electric skillet to 375. Add 3 or 4 tablespoons of coconut oil and half a cup of popcorn. Cover. When corn stops popping, remove cover and quickly pour popcorn into large bowl.


Waterless Corn On The Cob

Remove husks. Wash enough husks to cover bottom of pan, and leave them wet so they dont burn. Add corn. Cover and cook at medium heat until the Vapo-Valve clicks. Set on low for 10-15 minutes.


Pork Roast Slow cook  in your (MP5 5 qt Oil core Multi Purpose)

Use MP5 with inset. Put 5- to 7-pound roast in MP5. Heat at 280 degrees for about 10 hours. Then add your favorite sauce


 Brussels Sprouts With Garlic

Use 1-quart (unless you’re making a LOT, then use the 5-quart wok). Rinse sprouts with water. Put in pan with 3 cloves of garlic, minced, and 3 tablespoons of real butter. Cover and cook on medium until the Vapo-Valve clicks. Set on low for 15 minutes or until tender.

Joan’s Spinach Cheese StuffedManicotti

3 ½ cups spaghetti sauce

1 cup water

8 ounces Manicotti noodles, uncooked

2 cups Ricotta cheese

2 cups Mozzarella cheese, #2 blade

6-8 ounces frozen spinach, thawed and well-drained

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

½ teaspoon salt

¼ teaspoon pepper

Heat spaghetti sauce and water in saucepan to boiling, reduce heat and keep warm. Mix Ricotta, Mozzarella, Parmesan, spinach, parsley, salt and pepper; spoon mixture into uncooked Manicotti. Pour 1 cup of sauce on bottom of unheated electric skillet; arrange filled Manicotti in a single layer over sauce. Pour remaining sauce over Manicotti. Cover and bake at 350 until Vapo-Valve clicks steady; reduce heat to 225 and set timer for 30 minutes. After cooking, grate a little extra parmesan cheese on top

Variations: ½ lb. ground beef or turkey can be used instead of spinach, or 8 ounces of soft cream cheese with onions and chives instead of ricotta, or leave out spinach and meat and make cheese Manicotti.


Grant Burgers In Large Wok

Who needs a grill when you have Saladmaster?

Preheat wok on high. Mix 1 cup chopped cilantro, 1 red onion, 1 package taco seasoning, 2 lbs. ground chuck. Shape into patties and slap onto sides of the hot pan. Sear 3 minutes on each side. Cover and reduce heat to medium, cook for 10-15 minutes.

Note: Put patties up the sides of the wok so the grease will drain to the center.


Roasted Red Potatoes In Olive Oil

Use your 9-inch or 11-inch skillet

Wash and quarter potatoes. Preheat skillet to medium high. Add enough olive oil to cover bottom of skillet. Put potatoes in skillet and cook uncovered for 5 minutes. Stir potatoes and add garlic and parsley, put cover on and let Vapo-Valve come to steady click. Turn down to medium low and cook for 10-15 minutes. When done, stir and top with Parmesan cheese. Delicious!

Note: Remember, when cooking with olive oil not to get the temperature too hot.


Potato Reuben

Put oil in electric skillet or 11-inch skillet, enough to cover bottom of pan. Heat at 375.

3 medium potatoes using #4 blade

1 medium sweet onion chopped

Put potatoes in preheated skillet, season with salt and pepper, and top with onions. Cover and cook for 5 minutes.

1 can or jar Bavarian sauerkraut, drained well

½ lb. sliced corned beef

6-7 slices or 6-8 oz. of shredded Swiss cheese

Layer on top of potatoes and cover, reduce heat to 275 for 10-15 minutes. Ooooh baby!


EZ Veggie Stir Fry

2 bags of frozen vegetables or various fresh vegetables

1 red or white onion

2 carrots

1 head of bok choy cabbage (or your favorite cabbage)

1 bottle of Annie’s Naturals Organic Teriyaki Marinade

Start with frozen bag of oriental stir fry mix, or use fresh vegetables of your choice. Blades 3, 4 and 5 are great for cutting up fresh vegetables like zucchini, yellow squash, carrots and mushrooms. Remember, the larger the blade number the larger the cut. Bok choy cabbage is really good chopped up in the stir fry and cuts best with a knife. Bell peppers are best cut with a knife for thicker slices. Add all your vegetables to the 5-quart wok, 11-inch skillet or 5-quart roaster and put on medium heat until the Vapo-Valve clicks steady. Add marinade, stir together and cover. Let sit until it clicks again and you’re ready to eat! Use your imagination and have fun with it.


Rice for BBQ Beans & Rice

In 1qt Saucepan combine 2 cups of water with 1 cup of rice. Add a dash of salt (optional). Bring to boil. Boil for 5-10 minutes then turn off.

Easy BBQ Beans & Rice

            ¾ c regular Long Grain Rice

            1 Tbsp Vegetable Oil

            1 Med Green Pepper cut into ½ inch pieces

            1 Med Red Pepper cut into ½ inch pieces

            1 Med Onion, chopped

            1 can (16-19oz) Black Beans rinsed and drained

            1 can (15-19oz) Red Kidney Beans rinsed and drained

            1 can (15-19oz) Garbanzo Beans rinsed and drained

            1 can (15-16oz) Pink Beans rinsed and drained

            1 can (14.5 oz) no salt added Stewed Tomatoes

            ½ c bottled BBQ sauce

In 2qt Saucepan, prepare rice as directed on package. In Large, 11 in. Skillet, heat vegetable oil over medium heat, add peppers and onion and cook until tender.

Add beans, stewed tomatoes, BBQ sauce, and 1c water to pepper mixture. Heat to boiling and then Reduce heat to low, cover and simmer for 15min. Spoon rice into

Center of beans and Stir to Serve.


Broccoli & Cauliflower (Dry Vegetables)

Use the size piece that allows you to fill the pan ¾ to all the way full with vegetables. Place Broccoli and Cauliflower florets to fill pan. Rinse Broccoli and Cauliflower with water. Pour out excess water but leave excess moisture on the vegetables.  Place on medium until the valve starts to click, and turn to Low for 2-4 minutes.


Joan’s Enchilada Bake

4 Boneless, Skinless Chicken Breasts Cooked and shredded on #3 Blade

            4 Cans of Enchilada Sauce

            1 Med. Yellow Onion, processed on #2 Blade

            2 Cans of Black Beans, Rinsed and Drained

            2 Cans (4-6oz) Sliced Black Olives

            8oz Cheddar Cheese, processed on #2 Blade

            8oz Monterey Jack, process on #2 Blade

            15 corn tortillas

Layer in cold skillet (if using thawed Chicken pre-heat skillet); 1/3 Chicken, 1/3 Onion, Beans, Olives, and Cheese, 1 can Enchilada Sauce, 5 Corn Tortillas. Repeat layers 2 more times. Top with remaining can of sauce and cheese. Cover with lid and turn to 350 until valve clicks, then reduce to simmer 35min.


Savory BBQ Chicken & Rice

            6 boneless, skinless Chicken Breasts

            ½ Tsp Seasoned Salt, or to taste

            ½ Tsp Garlic Powder

            ½ Tsp Lemon Herb Seasoning, or Lemon Pepper

            1 ½ c uncooked Instant Rice

            1 ½ c BBQ Sauce

            1 c Water

Preheat large skillet over Med. Heat 2-3 minutes, until a few drops of water splashed in pan bead and dance.  Place Chicken Breasts in single layer in skillet, Cook 5 min until browned and meat loosens from pan. Turn Chicken and cook 5 minutes more. Sprinkle with Seasoned Salt, Garlic Powder, and Lemon Herb Seasoning. Cover and cook 5 minutes. Pour uncooked rice between chicken pieces. In bowl combine BBQ Sauce and Water and pour over chicken and rice. Cover and cook until Vapo Valve clicks, Reduce heat to Low and Cook 15-20 minutes until chicken and rice are tender.

Sautéed Honey Bananas

            2 Tsp Margarine

            1/8 Tsp Lemon Rind, #1 Blade

            1 Tbsp Lemon Juice

            1 Tbsp plus 1 ½ Tsp Honey

            Dash of ground nutmeg

            3 Med Bananas split lengthwise and halved

            Dash of Cinnamon

Melt margarine in 11in or electric skillet over Med heat. Add Lemon Rind, Lemon Juice, Honey and Nutmeg. Stir well. Add Bananas to skillet and cook over Med heat 2-3 minutes or until Bananas are slightly soft, basting frequently with honey mixture. Sprinkle with Cinnamon. Serve immediately.



2lbs Lean Hamburger (can substitute Ground Buffalo for lean and great taste)

            4 cans Kidney Beans

            4 cans Stewed Tomatoes or 2 Large cans

            1 Med Onion, processed on #2 Blade

            1 package of McCormicks Chili Seasoning

            ½ to 1 Tsp of Cinnamon

            10 drops of Tabasco Sauce

For thawed meat: Preheat 11in Skillet or Gourmet Skillet and cook meat first breaking it up as it cooks.

For frozen meat: Put 1 ½ inches of Water in bottom of 3qt. Place frozen meat in 3qt insert, place insert into 3qt, and put the lid on.  Turn to Medium heat until Vapo Valve clicks, then turn down to Medium-Low (If using buffalo you may have to break it apart as it cooks and thaws because it is so low in fat it does not crumble like hamburger.)

In MP5 add Tomatoes, Beans, Onion, McCormicks, Cinnamon and Tabasco, and cook on Medium Heat until valve clicks. Add meat when ready, turn down heat to Low until liquid has reduced to your desired consistency and you’re ready to eat.  If the chili is to bitter for your liking add more Cinnamon.

Note: (McCormicks brand is the only chili seasoning we have found with NO MSG or mono sodium glutamate, MSG is toxic to the body and causes a lot of distress in the gastro-intestinal tract.


Robb’s Fast & Easy Cole Slaw

Salad : #2 cone cut 1 apple, ¼ green cabbage, ¼ red cabbage. Cut 1 large carrot on the #1 blade.

Mix Dressing : Approx 1/2 jar of Mayonnaise Substitute (You can use mayonnaise if you like) Nayonaise, or Hain brand Safflower Mayonnaise Substitute. (You can find it at most health food stores too). 

"Grade B" PURE Maple Syrup (You can find it at most health food stores too, Mama Jeans has it in bulk). 

Mix about 3-4 of tablespoons of vinegar in half a jar of mayonnaise to thin it out a little.  Then stir in maple syrup slowly to taste. You can mix more or less to sweeten to taste. Stir until creamy, add to salad mix.


Pineapple-Apple Salad

            3 c Cabbage

            1c Apples on #2 cone

            1 13oz can Pineapple Tidbits

            ½ c Walnuts

            ½ c Mayonnaise

            ¼ c Sugar

            1 Tbsp Pineapple Juice

            1 c Mini Marshmallows

Combine cabbage, apples, drained pineapple tidbits, nuts and marshmallows in bowl. Sprinkle with sugar. In separate bowl blend mayonnaise with pineapple juice until smooth, and add to mixed ingredients. Mix well and Serve.


Chicken Fried Rice

            2 large chicken breasts cooked and processed on #3 blade

            4 Tbsp Oil

            6c rice (cooked and cooled)

            6 green onions sliced

            ¼ c soy sauce

            4 eggs, beaten

            2c frozen peas and carrots, cooked

            2 packages fried rice seasoning mix (Sun Bird Brand 3/4oz)


In 5qt Wok, heat oil, stir-fry and green onions.  Add seasoning and soy sauce, stir-fry 1 minute. Push rice to side and add eggs, scramble, and stir into rice.  Add peas and carrots and meat and stir for 2 minutes.

Can add a can of water chestnuts and cashews or dry roasted peanuts

Awesome Honey Orange Salmon

            1/3 c orange juice

            1/3 c soy sauce

            3 Tbsp oil

            3 Tbsp catsup

            3 Tbsp honey

            1 tsp ground ginger cut on #1 blade

            2 clove garlic on #1 blade

            4 salmon steaks

Mix all in a cup, put salmon in marinade and let marinate for approx 1 hour.  Pre heat electric skillet to 350.  Put salmon, skin down in preheated skillet for about 3-4 minutes.  Add more marinade on top of salmon turn off skillet and let and simmer for about 5-8 more minutes. Check to see if salmon id done by using a fork to see if it just flakes apart. place in serving dish and pour a little more marinade over before serving.  

Jesse's Apple Spice Cake

            1 box Duncan Hines Spice cake

            2 apples

            3 eggs

            1 can Apple Pie filling


Combine cake mix and eggs into bowl.  Process apples on #2 blade directly into the cake mix. Combine well.  Spray Pam into electric skillet coating the bottom and sides. Pour can of Apple Pie filling into bottom of skillet, and sprinkle with cinnamon. Pour cake mix into Electric skillet and set at 225 degrees for 25 min. Flip cake onto serving platter and serve warm.


Joan’s Apple Salad

4-5 apples processed on #3 blade

½ c Raisins

½ c Pecans processed on #2 blade

1c Celery processed on #4 blade or can sub 1 c Carrots on #2 blade

1 c Mini marshmallows (optional)

Mix all ingredients together. In separate bowl make dressing by combining 6 Tbsp Miracle Whip Lite Salad Dressing, 6 Tbsp sugar, ½ tsp Cinnamon. Add dressing to fruit mixture, toss until well coated. 


Saladmaster® Applesauce

 4 apples, cored

  ¼ tsp ground cinnamon

Process apples on #2, skin side down towards cone.  In saucepan over medium heat, combine apples and cinnamon. Cover; cook until Vapo-Valve clicks, reduce heat to low and cook 15 to 20 min. Serve warm or chilled. AMAZING!!!

Options :  Serve as a light spread with toast or muffins. Stir into bowl of vanilla or plain low-fat yogurt.  Serve warm with roast pork or pork chops. Fold into low-fat or fat-free whipped topping.

Sweet & Sour Cabbage

4 cup shredded red cabbage, #4 cone-1small onion chopped fine, #2 cone-1cup chopped tart          apple, #2 cone-3 T. butter-3 T. vinegar-1/3cup brown sugar ¼ t. all-spice-3T. brandy.  Place shredded, washed cabbage in sauce pan-cover-start on medium heat… reduce to low when Vapo-Valve


BBQ Chicken Pizza

Prepare Arrowhead Mill gluten free pizza crust mix according to directions, Cut chicken on #3 cone.  Cut red onions on #4 cone.  Mozzarella cheese on #1 or #2 cone.  Spread crust mixture evenly in electric skillet. Cover crust with BBQ sauce,  layer chicken, onions, cheese and parsley.  Cover and cook at 300°, set timer for 20 minutes.


Brussels Sprouts With Garlic

Use 1-quart, 2-quart or 3-quart sauce pan, depending on quantity of sprouts. Rinse sprouts with water. Put in pan with 3 cloves of minced garlic and 3 tablespoons of real butter. Cover and cook on medium until the Vapo-valve clicks. Set on low for 15 minutes or until tender.


Salad Cake

Preheat electric skillet to 300 degrees. Break 3 eggs into mixing bowl and beat. Add 1 box of Duncan Hines® Moist Deluxe Spice or French Vanilla cake mix. Place mixing bowl under Saladmaster Machine. Using the #1 cone, grate 2 inches each of zucchini, yellow squash, and carrot, then grate 1 stalk of celery. Using #2 cone, grate ½ apple (Gala or Fuji ) and 5 or 6 turns of red and/or green cabbage, and mix thoroughly. Batter will be very thick. 

These Are Raisins?

Put one package of raisins in pudding pan. Add water to just cover raisins. Bring to boil on stove top, then put on top of utility rack over roast. Cover with high dome cover. After cooking, add 5 tablespoons of cornstarch mixed with 1 cup of water to thicken.

Blueberry French Toast

Preheat 11-inch griddle on medium high. Mix 2 or 3 eggs, a splash of milk and 1 tsp. cinnamon. Dip bread in mixture and put on hot griddle. Cook for a minute  two on each side. Add PURE MAPLE Syrup when you serve it. Delicious!!!

Carrot Salad

3½ cups carrots processed on #2 blade
1 cup miniature marshmallows
½ cup pineapple tidbits
1 cup raisins
½ cup walnuts processed on #3 blade  

Mix together lightly. For dressing, use 1 cup Miracle Whip® and 2 or 3 tablespoons of sugar. Mix well and toss into salad.  


Fresh Beets

Cut beets on #2 blade, place in small skillet.  Add nutmeg, cinnamon and maple syrup.  Med Click the Low for 10 minutes.

Fried Chicken Thighs Or Cutlets

Preheat electric skillet to 410 degrees. Remove skin, then season chicken with Spike® seasoning. Place chicken seasoned-side down in skillet, and season the top side. Cover with a paper towel and cook 10 minutes at 410 degrees.  

Flip chicken, then cover with electric skillet cover and set timer for 12-15 minutes.  

Joan’s Coconut Cake

Electric Skillet (Preheated 300)
1 Box of Duncan Hines White Cake Mix
4 Large Eggs (room temperature) (beaten well before adding to cake)
1/2 Cup Water
1/2 Bag Coconut
1 can creme of coconut
Mix everything except the coconut with mixer for 2 Mins..  Fold in coconut with spoon. Spread in 300 degree preheated well coated with pam electric skillet. Bake 25-30 mins.
When done flip out immediately onto large platter.  Poke holes with end of wooden spoon in cake all over then pour 1 can creme of coconut into holes.  Let cool and ice.
1 8oz. Cool Whip
1/2 Bag Coconut
Fold coconut into cool whip and frost.  Serve immediately or refrigerate.
Enjoy!  I like this cake best, cold the next day!
Tip:  Remember when checking cake, wipe moisture from lid before returning to skillet.  IF YOU DO NOT DO THIS YOU WILL NEED TO ADD 5-8 MINS TO YOUR COOKING TIME!!!!!!!!!!

Italian Eggplant and Brown Rice Bake

3 cups brown rice cooked
1 cup onion - #2 blade
4 cloves garlic minced
2 Cups Mozzarella cheese - #2 blade
1 ½ cups Parmesan cheese - #1 blade
3 – 14.5 oz cans diced tomatoes
1 T. sugar
1 T. dried Basil
1 t. ground allspice
½ t. dried Thyme
1 T. Garlic Salt
1 – 12oz Eggplant (with peel), thinly sliced  

Cook rice according to directions, set aside.  Put just enough olive oil in 12” gourmet or 11” skillet.  Add onions and garlic, stir over med high heat until onions are tender.  Stir in tomatoes and spices and simmer for 5-10 minutes.  Spray electric skillet with Pam® Original nonstick cooking spray.  Spoon enough tomatoe mixture in skillet to cover the bottom.  Layer in order, ½ each of: eggplant, tomatoe mixture, rice, Mozzarella and Parmesan cheeses.  Repeat layers then bake 350° until click then 225° for 15-20 minutes.


Waterless Hard Cooked (Boiled) Eggs

These are GREAT for making deviled eggs! Moisten a couple of paper towels and place on the bottom of a cold piece. You can use your 11" Skillet, Small skillet, Elect Skillet, or 9 Qt Braiser pan. Pick the size that fits the amount of eggs you are cooking! You can do as few or as many as you like. I have done 70 eggs in the 9 qt braiser! Simply place eggs on your wet papetowel,  cover and spin lid, (add splash of water on top of the lid and spin to make sure you have good seal),  turn to medium heat until the Vapo-Valve clicks steady….reduce heat to low…cook 12-14 minutes. Waterless Hard cooked eggs!


Chick Pea Salad

2 cloves garlic minced - #1 blade
3 pinches of Fresh Rosemary
1 small red onion - #2 blade
1 red bell pepper chopped
2 stalks of celery chopped
2 cans chick peas
1 t. crushed red pepper or Spicy Mrs. Dash
¼ cup Bragg’s Healthy Organic Vinaigrette
½ t. Italian herb seasoning  

Mix all ingredients together serve or chill.


Breakfast Potatoes

Wash potatoes and cut into small cubes, leaving skin on the potatoes. The smalle you cut them the faster they cook!  Preheat small amount of coconut oil in bottom of any skillet and heat on medium-high until potato sizzles when dropped in.  Add potatoes stirring occasionally till brown.  Enjoy!


Oatmeal with Apples and Raisins

2 cups water or milk
1 ½ cups old fashion oats
1 Gala apple - #2 blade
½ cups raisins
2-3 dashes of cinnamon  

Bring water or milk to almost a boil over med/high heat.  Add oats, raisins, apples and cinnamon, cook on low for 4-5 minutes.  Let stand with lid on for 2-3 min.  Sprinkle lightly with brown sugar or maple syrup.

BBQ Chicken Thighs

Preheat electric skillet to 410 degrees. Remove skin, then season chicken with Spike® seasoning. Place chicken seasoned-side down in skillet, and season the top side. Cover with a paper towel and cook 10 minutes at 410 degrees.  

Flip chicken, then cover with electric skillet cover and set timer for 12-15 minutes.

Joan’s Meat Lasagna Roll-ups

10-12 lasagna noodles (cooked al dente and rinsed in cold water)
2 cups ricotta cheese
1 T garlic salt

Lay out noodles and spread mixture on noodles, roll up noodles and place in skillet on top of sauce.  Pour remaining sauce on top of roll-ups and sprinkle with remaining cheese.  Set skillet at 350° until click, reduce temperature to 225° cook for 20 minutes.


Joan’s Vegan Lasagna Roll-ups

10-12 lasagna noodles (cooked al dente and rinsed in cold water)
1 cup vegan mozzarella cheese on #1 cone

Follow directions above.

These can be prepared up to 2 days ahead, just cover skillet with plastic wrap, out lid on and refrigerate.  All to stand at room temperature for 30 minutes before cooking.

Blueberry Peach Cobbler

            6 fresh peaches sliced
            1 pint fresh blueberries
            White or yellow cake mix
            6oz Sprite

Spray electric skillet with Pam, place peaches in a single layer in skillet, next layer with blueberries and sprinkle with nutmeg and cinnamon.  Add dry cake mix and pour Sprite over top of cake mix.  Heat to 250° when clicking starts check cake (remember there will be moisture on the electric skillet lid) cook for 5 to 10 additional minutes.


            4 pears, cored
            ¼ tsp ground cinnamon  

Process pears on #2, skin side down towards cone.  Fill saucepan completely with apples and cinnamon. Cover; cook on medium heat until Vapo-Valve clicks, reduce heat to low and cook 15 to 20 min. Serve warm or chilled.

Options :  Serve as a light spread with toast or muffins. Stir into bowl of vanilla or plain low-fat yogurt. 

Joan’s Avocado Salad

2 Avacodos (firm) chopped or sliced on #3 blade
1 pint Cherry Tomatoes – halved
1 yellow bell pepper chopped
½ cup Red Onions on #2 blade
1 15oz can black beans (rinsed and drained)
2 T. Jalapeno Peppers (remove seeds and diced)
½ t. lime zest #1 blade  

Dressing – 
¼ c. fresh lime juice
¼ c. Extra Virgin Olive Oil
1 t. sea salt
½ t. pepper
¼ t. Mrs Dash (Spicy)
Minced garlic

Pour dressing over salad and toss.  Serve immediately or chill.

 NOTE – If not serving immediately then wait to Avacodo’s just before serving so they do not brown.

Chicken Hot-Wings

Spray pan with PAM or coconut spray.  Place frozen chicken wings in skillet at 375° for 10 min, turn chicken and continue to cook at 375° until click.  Marinade wings in BBQ sauce, Teriyaki or your favorite sauce.  Reduce heat to 300 and cook 10 minutes more.

Joan’s Tex Mex Stuffed Yellow Squash

(11in with utility rack or electric skillet with utility rack)

          3 - large yellow squash (halved and pulp scooped out)
½ lb – ground turkey breast
½ - yellow or red onion #2 blade
½ - green bell pepper (chopped)
½ can – black beans rinsed and drained
½ cup – frozen corn 
1 can – fire roasted diced tomatoes w/ garlic partially drain 
1t. – cummin
1t. – chili powder 
1t.  – Lawry’s 
½ cup – fresh cilantro (chopped) 
4 oz – Monterey Jack Cheese #2 blade  

Sauté onion and bell pepper with 1t. olive oil until just tender, add turkey and Lawry’s until browned.  (Drain any excess grease) Add corn, black beans, tomatoes and last of spices.  Cook on med until corn is thawed.  Stuff squash with mixture and put on utility rack in pan with at least 1-2 cups boiling water in bottom of pan.  Put on lid and cook for 5 minutes at 350° then turn down to 220 or Med for 10 - 15 minutes.  Top with cheese and put lid on for 1 minute to melt, then serve.  

Note: I serve these on a bed of greens with a light sprinkle of Bragg’s or your favorite Italian Dressing and 2 slices of tomatoes on the side.  A Complete

Summer Squash Salad

2 small yellow squash                            1 Tbsp mayonnaise

2 small zucchini                                     1 tsp. sugar  
1 small red pepper                                 ½ tsp. dill weed  
1/3 cup sliced onion                               ½ tsp. garlic salt  
3 Tbsp. oil                                               ½ tsp. celery salt  
2 Tbsp. white vinegar                             Dash of pepper

Cut all vegetables on #2 blade except onion, cut on #4 blade. Mix other ingredients. Pour dressing over vegetables.  Cover and store in refrigerator.

Easy Blueberry Crumb Cake
(Small 9" Skillet)

            1 – small box Jiffy Blueberry Muffin Mix 
            ¼ cup – fresh blueberries 
            2 – eggs 
            Splash of water or ¼ cup blueberry yogurt  

Mix above just until moist.  Spray skillet well with Pam and set temp at med until click then low for 9-10 minutes.

Crumb Topping  
¼ cup - brown sugar  
¼ cup – chopped walnuts or pecans  
1 t. – cinnamon  

Put a little bit of crumb mixture on top of cake before flipping out.  Flip out on to plate and top with rest of crumb mixture.

Shredded BBQ Beef Sandwich

Preheat pan on medium high until the water beads or rolls around when you drop a few drops in…place roast in pan.. meat will stick until it sears.  Sear well on both sides…reduce heat to medium… add diced onions and jalapeño peppers.  Cover an wait until the Vapo-Valve clicks and the lid is very hot to touch.. reduce heat to low.  Cook for 30 min. per pound.  Remove roast and let cool saving the onions and peppers.  Shred cooled beef on #3 blade.. Place shredded beef in electric skillet with onions, peppers and your favorite BBQ sauce.  Heat thoroughly, spoon beef on rolls.

Red White and Blueberry Cake

1 pt blueberries
1 qt strawberries – sliced
French Vanilla cake mix
3 eggs
Cool Whip

Pre-heat electric skillet to 300°

Mix cake mix and eggs.  Stir in half of the blueberries (rinsed – do not dry) and 3 T water.  Spray electric skillet with Pam and pour in batter.  Set timer for 30 minutes. 

Let cake cool and top with Cool Whip, remaining blueberries and strawberries.  ENJOY!


Vegetarian Baked Beans

4 oz pepper blend 
            1 medium onion, on # 2 blade
            3 cans (16-19 oz.) black beans, rinsed and drained
            ½ c bottled BBQ sauce
            1 t liquid smoke
            2 t mustard
            1 T Worchestshire sauce
            2 T maple syrup           

In 3 qt, heat peppers and onion and cook until tender. Stir in rest of ingredients het on med to click then low for 10 minutes.

Potato Salad  

4 cups diced potatoes 
            2 eggs
            Mix in a large bowl-
              1 cup Hellmans Mayo
              1 T Braggs Cider Vinegar
              1 t salt
              ½  t pepper
              1 t. sugar  

Put 2 cups water in bottom of electric skillet, insert utility rack upside down.  Turn temperature to 350° and bring water to a boil, then add potatoes and eggs.  Click then turn to 220° for 10-15 minutes. Let potatoes cool then add to mayo mixture and add 1 cup chopped celery and ½ red bell pepper chopped.  Add ½ an onion ( ¼ yellow and ¼ red on #2 blade). Stir well and chill.

Salmon Patties

14 – 16 oz can salmon (drained)
            3 green onions chopped
            ¾ sleeve crackers (saltines) on #1 cone
            handful of Italian parsley chopped
            2 t capers – drained and chopped
            1 T horseradish
            2 eggs (beaten)
            1 T lime or lemon juice
            1 t garlic salt (optional)
            1 t pepper  

Mix all together and make into 4 patties.  Preheat 11” skillet med high heat add a little olive oil or vegetable oil.  Cook like a hamburger, slap it in for 3-4 minutes per side.  you can serve this as a main entrée with a spoonful of tartar sauce and green leaf salad or on a bun.

Superfoods RX Salad

The quantity is for one person, but you can easily multiply the ingredients to serve more.

1 cup spinach torn into bite size pieces
1 cup chopped romaine
¼ cup shredded red cabbage #2 blade
½ sliced red bell pepper
½ tomato, chopped
¼ cup chickpeas; if canned, rinse well
1 cup grated carrot # 2 blade
¼ avocado, cubed #2 blade
 2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar           

Combine the spinach, romaine, cabbage, red pepper, tomato, chickpeas, carrots and avocado in a bowl.  In a separate bowl, whisk together the olive oil and vinegar.  Toss the dressing  with the salad just before serving.  

            ***From the book Fourteen Food That Will Change Your Life SuperFoods RX by Steven Pratt, M.D.. and Kathy Matthews

Joan’s Mexican Rice

1 cup long grain rice
2 cups water
 Put in 1-1 ½ qt pan, cover and put on Med until click then low for    10-15 minutes.  

 1 T olive oil
¼ cup cilantro (chopped)
1 t cumin
1 can black beans (rinsed and drained)
1 t lime juice           

Mix all together while rice is hot then serve with Taco’s, Buruitos, Enchiladas, Fajitas, etc…   or add some cheese and eat by itself.

©2009 Healthy Cooking Center of America, LLC.