You’ve been waiting all week haven’t you!  This is definitely drool worthy and is super easy to make and a great recipe for the kiddos to lend a helping hand in!  They can dip the strawberries in chocolate and braise the cake with Strawberry jam! This was made in the Stoneware Fluted Pan from Pampered Chef and are you ready?…..IN THE MICROWAVE!

Man was this good!!  And the pan was awesome of course. We laid it upside down on a beautiful bamboo platter for a good ten minutes to rest before lifting the pan.  Viola! It came out so pretty, no sticking.

You can find the main dish we served with this (and giveaway) and see more pictures from the Party.

INGREDIENTS

Cake

• 1/4 cup plus 1 tablespoon vegetable oil,  divided
• 1/2 cup milk chocolate morsels
• 1 package (18.25 oz) devil’s food cake mix
• 3 eggs
• 3/4 cup water
• 1 jar (12 oz) seedless strawberry jam, divided

Glaze and Garnish

• 1/3 cup melted vanilla ice cream
• 1 cup milk chocolate morsels
• 1 quart fresh strawberries, divided
• Additional ice cream (optional)

DIRECTIONS

1. Brush Stoneware Fluted Pan with 1 tbsp of the oil using Chef’s Silicone Basting Brush. For cake, combine chocolate morsels and oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.

2. Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Wipe rim of pan clean using paper towel, if necessary. Center Simple  Additions Large Round Platter over pan and carefully invert. Without removing pan, let stand 10  minutes. Remove pan.

3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.

4. To finish cake, place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus; place into center well of cake. Serve with additional ice cream, if desired.

Cook’s Tips: For best results, bake this cake in a 1000-watt microwave with a built-in turntable. This cake can be baked in a conventional oven, if desired. Bake at 350˚F for 45-50 minutes. Proceed as recipe
directs.

Yield: 16 servings

Stoneware Fluted Pan

Chef’s Silicone Basting Brush

Small Batter Bowl

Small Micro-Cooker

I told you I’d share the Grilled Chicken Penne al Fresco recipe from the Pampered Chef party and I am!  This is a recipe that can be made on the stove or in the microwave using the Deep Covered Baker.  It’s a time saving, delicious, and healthy meal! You can see a few more pictures in my original post!

INGREDIENTS

• 4 garlic cloves, peeled
• 2 cups grape or cherry tomatoes
• 3 cups uncooked mezze penne pasta
• 3 cups chicken broth
• ¾ cup dry white wine such as Chardonnay
• ½ tsp each salt and coarsely ground black pepper
• 1¼ cups lightly packed fresh basil leaves, divided
• 1 oz Parmesan cheese, grated (about ¼ cup packed)
• 2 cups diced grilled chicken breasts
• Additional grated fresh Parmesan cheese
• coarsely ground black pepper (optional)

DIRECTIONS

1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic
Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring
after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.

2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring
after 10 minutes. Meanwhile, coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate
cheese using Rotary Grater.

3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil,

cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Cook’s Tips: An additional ¾ cup chicken broth can be substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the
mezze penne pasta.

To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill
Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear.
Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer
registers 170°F.

Yield: 8 servings

Kitchen Spritzer

Garlic Slicer

Mix N’ Chop

Rotary Grater