Pampered Chef Brownie Pan

Ok, so per the Christmas business boom and recent requests, I've decided I need to add a new label to some of my posts, as well under my Recipe tab...BROWNIE PAN RECIPES. 

This is seriously one of the most versatile Pampered Chef products I currently sell, and probably one of the most popular. Everything from breakfast, lunch, dinner, snacks, appetizers and desserts - you name it, there's a recipe for that category for this pan! That said, I will try to post a few recipes each week specifically for this pan. It's amazing. If you don't own one yet, what are you waiting for? You definitely need one. Now. And, you can order it right here !

First few recipes: 

MINI CHICKEN POT PIES

Ingredients: 

1 bag frozen veggies (carrots, corn, peas)

2 chicken breasts

2 cans of cream of chicken soup

2 cans of Pillsbury Crescent Roll Dough

Directions: 

Cook the bag of frozen veggies until they are almost done.

Cook chicken and dice up.

Combine the canned soups with the veggies and chicken.

Roll out crescent dough and cut into oversized squares to fit into the brownie pan wells.  Press the dough down in the bottom and up the sides.  Put a spoon full of combined ingredients into each well.  Cut a small square of dough to put on top of the little pies.

Cook at 350 until the crescent rolls are done (about 25-30 minutes).  These lift out easy once completely cooked.

Can use a citrus peeler to help lift them out.

When done, they will look like a stuffed biscuit.

MINI CORN DOG MUFFINS

Ingredients: 

1-8.5 oz. box of Jiffy Corn Muffin Mix

1 egg, slightly beaten

1/3 cup skim milk

1 TBS honey

4 hot dogs, each cut into 5 pieces 

Directions: 

Spray the wells of a mini muffin pan with cooking spray.  Preheat oven to 400 degrees F. 

In a med bowl, combine the mix, egg, honey and skim milk.  Allow to sit for 3 - 4 min.  Stir batter.  

Fill each mini muffin well with about 1/2 TBS batter.  Place a piece of hot dog into each well, pressing in.  

Top each hot dog with about a tsp. of batter, covering hot dog.  

Bake in oven for 10 - 15 min.  or until golden brown.  Allow to cool in pan for 5 min. before removing to platter.

SWEET LIME TARTLETS

Ingredients: 

1 can of sweetened condensed milk

½ cup lime juice

1 egg
9 full sheets of graham crackers (one sleeve or about 1 and 1/2 cups)
1/4 cup sugar
1/4 cup melted butter

Directions: 

Preheat oven to 325 degrees.
Crush graham crackers into fine crumbs and mix well with sugar and melted butter.
Lightly spray the bottoms of Brownie Pan with non-stick spray
Scoop about 2 T of crumbs in each square well of the pan. Press into bottom and sides of each square using your fingers or the Pampered Chef Mini Tart Shaper.
Mix together condensed milk, egg and lime juice. Spoon about 2-3 T of mixture into each crust.
Bake at 325 degrees for 15 minutes. 
Remove from oven, allow to cool for 10 minutes before removing from pan. 
Chill several hours. Top with whipped cream, graham crumbs, raspberries or other fruit— be creative!

 Tip: The Pampered Chef scraper that comes with all Stoneware pieces is a GREAT tool to use to remove items from the Brownie Pan!