33
32
Makes 4 servings
1 cup pecan halves
2 eggs
3 Tbs. Dijon mustard
1 lb. boneless, skinless chicken breast
1/4 cup butter
1. In jar, place pecans.
2. Cover jar with lid. Press POWER, then press Nuts/Crumbs. Press START/STOP.
3. Remove nuts and set aside.
4. In small bowl, beat eggs with mustard.
5. Dip chicken into egg mixture then coat with nuts.
6. In a medium skillet, over medium-high heat, cook chicken in butter until golden brown on
both sides and juices run clear.
Creative Cook’s Note: For a quick party hors d’oeuvres, cut chicken into strips, then dip in egg
mixture, coat in nuts and cook as directed. Place cooked chicken strips on a platter and serve
with bottled honey mustard or sweet and sour sauce.

Pecan-Crusted Chicken

Makes 8 servings
1/3 cup slivered almonds
20 chocolate wafer cookies
1/4 cup melted butter
2 pkg. (3.4 oz. each) chocolate pudding and
pie filling
3 1/2 cup milk
1/2 tsp. almond extract
1 1/2 cups heavy cream
1/3 cup chocolate syrup
Garnish: White chocolate curls
1. In jar, place almonds. Then break cookies into jar.
2. Cover jar with lid. Press POWER, then press Nuts/Crumbs. Press START/STOP.
3. Spray a 9” pie plate with nonstick cooking spray; add crumbs and butter; mix well then
press into bottom and up side; chill.
4. Prepare pie filling with milk as package directs; stir in extract; chill.
5. In medium bowl, place cream and chocolate syrup; whip until soft peaks form.
6. Pour chilled pie filling into crust; spread chocolate whipped cream over filling.
7. Garnish with chocolate curls.
8. Chill several hours.

Chocolate Cream Pie

Recipes
Makes 12 servings
1 cup walnut halves
1 pkg. (8 oz.) cream cheese, softened
2 cup (8 oz.) shredded mild cheddar cheese
1/4 cup peach-apricot sweet-and-sour sauce
1 tsp. curry powder
1/8 tsp. ground red pepper
Assorted crackers for serving
1. In jar, place walnuts.
2. Cover jar with lid. Press POWER, then press Nuts/Crumbs. Press START/STOP.
3. Remove nuts and set aside.
4. In medium bowl, combine remaining ingredients, except crackers.
5. Shape mixture into a ball, cover and chill.
6. Just before serving, roll ball in nuts.
7. Arrange ball on serving platter and surround with assorted crackers.

Walnut-Cheddar Ball

Nuts/Crumbs
Makes 2-4 servings
3 Tbs. butter
3/4 cup milk
3 eggs
2 Tbs. granulated sugar
1/2 tsp. ground cinnamon
1/2 cup flour
2 cups sliced fresh fruit
(berries, peaches, etc.)
Confectioners’ sugar for serving
1. Preheat oven to 425º F.
2. In 10" skillet with oven-safe handle, place butter. Place skillet in oven to melt butter.
Meanwhile, in jar, place remaining ingredients, except fruit and confectioner’s’ sugar, in
order given.
3. Cover jar with lid. Press POWER, then press Batter. Press START/STOP.
4. Remove skillet from oven and carefully pour in batter.
5. Bake 20-25 minutes until edges are golden brown and center is puffed; center will fall
slightly when removed from oven.
6. To serve, fill with fruit and sprinkle with confectioners’ sugar.

Fruit-Filled Popover

Recipes