Chicken and Vegetable Panzanella Ingredients 4 (1"/2.5 cm) slices Italian or sourdough bread 4 tbsp. unsalted butter 1 garlic clove, peeled 2 (4-oz./115 g) boneless, skinless chicken breasts Salt and pepper, to taste 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow onion, roughly chopped 1 large tomato, chopped 2 cups chopped Romaine or mixed greens 1 bunch Italian flat-leaf parsley, roughly chopped Shaved Parmesan cheese ½ cup favorite Italian dressing

Directions Butter each side of the bread. Place bread in the base of the MicroPro™ Grill. Place cover on the bread in the grill position. Microwave on high power 2 minutes. Remove, flip bread and microwave on high power 1 minute. Remove and rub bread with whole garlic clove, set aside. Place chicken in base of the MicroPro™ Grill. Place cover on the chicken in the grill position. Microwave on high power 6 minutes. Remove, flip chicken and microwave on high power 3 minutes or until internal temperature of chicken reaches 165° F/75° C. Remove chicken, sprinkle with salt and pepper to taste, set aside 2 minutes. Cut chicken into ½"/1.25 cm cubes. Place peppers, onion and tomato in base of the MicroPro™ Grill. Place cover on the vegetables in the grill position. Microwave on high power 8 minutes. In a large bowl, combine Romaine, parsley, bread cubes, grilled vegetables and dressing. Garnish with shaved Parmesan. Serve at room temperature.

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Columbian Style BBQ Sauce (pink sauce)

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Southern Alabama BBQ Sauce

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Carolina Mustard BBQ Sauce

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Mole Style BBQ Sauce

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Canadian Maple Soy Glaze

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Canadian Barn Style BBQ Sauce

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Chipotle BBQ Sauce

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Brownies with peanut butter

Brownies for Mom Ingredients For the brownies 2 cups milk or semi-sweet chocolate chips ½ cup heavy cream 3 tbsp. unsalted butter 1 tbsp. vanilla extract 2 tbsp. brewed coffee or espresso ¼ tsp. coarse kosher salt 4 eggs For the Buckeye topping 2 cups creamy peanut butter 1 cup powdered sugar 2 tsp. vanilla extract ¼ tsp. coarse kosher salt 1 cup milk or semi-sweet chocolate chips 3 tbsp. heavy cream 1 cup chopped peanuts

Directions Preheat oven to 325° F/. In the ¾-Qt. Stack Cooker Casserole, stir together chocolate chips, heavy cream, butter, vanilla, coffee, and salt. Microwave 45 seconds. Remove from microwave, let stand 2 minutes; stir until smooth. In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. Add remaining chocolate mixture and pull cord until well mixed. Transfer chocolate mixture to the UltraPro 2-Qt. Square Pan. Place pan in oven. Bake 25 minutes or until a knife inserted in the center of the brownies comes out clean. Remove pan from oven; let stand. Meanwhile, make the Buckeye toppings. In the ¾-Qt Stack Cooker Casserole stir together peanut butter, powdered sugar, granulated sugar, vanilla, and salt. Microwave on high power 30 seconds or until soft and spreadable. Spoon mixture over brownies; using a knife spread evenly over brownies. In the large 2-cup Micro Pitcher add chocolate chips and cream. Microwave 45 seconds; let stand 1 minute, stir until smooth. Pour chocolate over peanut butter, spread evenly. Sprinkle top with peanuts, gently press into chocolate. Refrigerate 20 minutes to set. Cut into 16 pieces, serve chilled or at room temperature. Tupperware products used in this recipe can be purchased at mytwbiz.com

Tamale Spoon Pie Ingredients For the filling: ½ green bell pepper, seeded, roughly chopped ½ poblano pepper, seeded, roughly chopped ½ small onion, peeled, cut in half 4 garlic cloves, peeled ¼ cup tomato paste 1 lb.  ground beef 3 tbsp. Taco seasoning 2 tbsp. instant masa or finely ground instant cornmeal ½ tsp. kosher salt For the dough: 1 cup instant masa or finely ground instant cornmeal 2 tsp. baking soda 1 tbsp. granulated sugar 3 tbsp. butter, melted ¼ tsp. kosher salt 1 cup chicken stock

Directions In the base of the Power Chef® System fitted with blade attachment, combine bell pepper, poblano, onion and garlic. Cover and pull cord until well minced. Transfer pepper mixture to a medium bowl. Add tomato paste, ground beef, taco seasoning, and salt. Mix until well combined, transfer to the base of the Microwave Pressure Cooker. In the base of the same Power Chef, combine masa, baking soda, butter, salt and chicken stock. Cover and pull cord until dough forms, scraping down sides of the base with a spatula as needed. Spread dough evenly over beef mixture. Cover and seal Pressure Cooker. Microwave on high power 20 minutes. Remove from microwave and let stand until pressure indicator fully lowers, about 10 minutes. Remove cover, spoon portions into bowls, serve warm. Tupperware products used in this recipe can be purchased at mytwbiz.com