A Day in the Life of a Bar Pan

This is the single most versatile piece of Stoneware that The Pampered Chef offers. Whether you love to bake or cook, this is the stoneware for you.

To prove this point, let’s take the Bar Pan through a day in your kitchen.

BREAKFAST

Pancakes: Pour your batter into the bar pan and bake for 350* for 15-20 minutes. You will have a huge pancake that you can then cut into squares. You can even have your kids then use the Creative Cutters to let your kids make their own shapes.

Waffles: Easy, Easy, Easy, prepare them, lay them in the Bar Pan and bake as above.

Bacon: No way! WAY! First, line Bar Pan with Parchment Paper, then lay a pound of bacon strips into the Bar Pan and slide into a 400* oven for 15-20 minutes and not only will the bacon be cooked, it won't shrivel up to nothing.

LUNCHTIME

Toasted Cheese Sandwiches: Prepare 6 sandwiches just like if you were making Grilled Cheese. Place them in the Bar Pan and bake for 350* for 15-20 minutes. Whatever is happening on a Bar Pan on the top, is happening on the bottom, so you don’t need to flip. By the time the Campbells Soup is ready to serve, the sandwiches are ready to eat.

AFTER SCHOOL SNACK

Pizza Pull Aparts: Pour Spaghetti sauce on the bottom of the bar pan, sprinkle on some mozzarella cheese and then layer on Pillsbury Buttermilk Biscuits and bake for 350* for 10-15 minutes. Just flip them out onto a platter and enjoy.

Mexican Pull Aparts: Pour Salsa sauce on the bottom of the bar pan, sprinkle on some cheddar cheese and then layer on Pillsbury Buttermilk Biscuits and bake for 350* for 10-15 minutes. Just flip them out onto a platter and enjoy.

DINNER

Follow any of the recipes on the Use and Care Card included in your baking stone box, or think outside the box! Meats, Poultry, Fish, you name it. Sprinkle on any of the Pantry seasonings, and cover with foil. If you have a rectangular stone, flip it upside down and use it as a lid. In about 40 minutes, you will have the most succulent, meat you could ever imagine.

DESSERT

Again, treat yourself to any of the recipes on the Use and Care card, they are great! If you are looking for something different, bake a cake in your Bar Pan. The surface is larger than for a 9x13 and it makes a perfect base if you decorate cakes. By the way, prepare a Yellow Cake mix according to the box directions and add 2 Tablespoons of the Pampered Chef Cinnamon Plus and you will love the results. Delicious!

Red, White and Blueberry Trifle

Juicy berries and delicate angel food cake mingle in
this impressive and patriotic summer dessert.

Ingredients:

1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in
syrup, thawed

1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

Directions:
1. Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into
quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

2. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice.

3. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
4. To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry
mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture,
spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a
flat surface.
5. To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe
whipped topping over top of trifle; garnish with reserved strawberries and blueberries.

Refrigerate until ready to serve.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g,
Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the
white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker
color, if desired.