I’m not going to suggest that you serve this the traditional way…on fire…instead, the alcohol in the rum simply bakes out! – Tara

Ingredients:

• 1/4 cup butter
• 3/4 cup dark brown sugar
• 3 tablespoons spiced rum
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 4 bananas, peeled and sliced into 3/4 inch thick discs
• 4 scoops vanilla ice cream
• vanilla wafers, for garnish

Directions

1. Preheat oven to 400 degrees. Place bananas in a 1.5 quart temp-tations® baking dish.
2. Add butter, brown sugar, rum, vanilla extract and cinnamon to a sauce pot over medium-high heat until simmering. Pour mixture over bananas.
3. Bake for 8 minutes, just long enough to soften bananas. Serve at the table, smothering over a scoop of vanilla ice cream, and garnishing with a vanilla wafer.

Tara’s Tip: Slice the bananas on the bias for oval shapes that make a great presentation!

This recipe just may be the single easiest and most impressive of all of my recipes! With only three simple ingredients, you can bake up a delicious and perfectly portioned dessert brimming with hot gooey chocolate and cherries, and topped with a crispy sugar cookie topping. – Tara

Ingredients:

• 1 (21-oz.) can cherry pie filling
• 6 rounded tablespoons chocolate chips
• 1 (16-oz.) package ready-to-bake sugar cookie dough (the kind in the rectangular package, not the tube)

Directions

1. Preheat oven to 325 degrees. Arrange 6 individual temp-tations® 4-oz. muffin cups in front of you.
2. Place 2 rounded tablespoons of the cherry pie filling in each muffin cup.
3. Add 1 rounded tablespoon of chocolate chips over cherry pie filling in each cup.
4. Place 1 square of cookie dough in the center of each cup. Wrap and refrigerate remaining cookie dough and cherry pie filling to make a second batch of cups, or simply bake the remaining cookies when you desire.
5. Bake all 6 cups directly on the center oven rack for 25-28 minutes, or until filling is bubbling up and the cookie topping is golden brown. Let cool 10 minutes before serving, as these will be very hot.

Tara’s Tip: The cups may not seem full enough at first, but the filling will bubble up quite a lot in the oven, and adding any more cherry pie filling may result in it bubbling over.

These raspberry cheesecake bars are not only easy and delicious; they’re beautiful, too! With just the right amount of raspberries swirled throughout to give them a little tartness, they’re not as sweet and heavy as you would expect from cheesecake. – Tara

Ingredients

Crust:

• Nonstick cooking spray
• 1 1/2 cups graham cracker crumbs
• 4 tablespoons butter or margarine, melted
• 3 tablespoons sugar

Filling:

• 3 (8-oz.) packages cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Directions

1. Preheat oven to 350 degrees and spray a 2.5 quart temp-tations® baking dish with nonstick cooking spray.
2. Mix crust ingredients and press into the bottom of the baking dish until well compacted. Bake 15 minutes, and then cool on wire rack for 15 minutes as you prepare the filling.
3. Place all filling ingredients, except raspberries, in a large bowl and whisk together until well combined. Use an electric mixer for best results. Pour filling over baked crust in baking dish.
4. In a blender or food processor, puree raspberries until almost entirely smooth. Spoon purée onto filling in baking dish, and run a butter knife through all, swirling the purée throughout.
5. Bake in 350 degree oven for about 45 minutes, until the center is somewhat springy and toothpick inserted into a white part of the cake comes out clean. Cool at least 30 minutes on a wire rack before refrigerating at least 3 hours. Slice into 12 bars to serve.

Tara’s Tip: For even more raspberry flavor, spread raspberry preserves over top of the chilled and sliced bars before serving!

This kid (and adult!) friendly recipe by my best friend Amy is so easy to throw together, even though it starts with preparing your own homemade chili. If you’ve got an hour, you’ve got dinner…and probably a nice amount of leftovers for lunch the next day! – Tara

Ingredients:

• 16 ounces elbow macaroni
• 1 pound lean ground beef
• 1 cup diced yellow onion
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (6-ounce) can tomato paste
• 2 (10-ounce) cans diced tomatoes with green chilies
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 cups shredded Cheddar Jack cheese

Directions

1. Boil elbow macaroni for 2 minutes less than stated in package directions. Drain and rinse under cold water. Transfer to a 4 quart temp-tations® baking dish. (Rectangular is best.)
2. Preheat oven to 375 degrees. Add ground beef and onions to a large nonstick skillet over medium-high heat. Brown well, stirring constantly, about 10 minutes.
3. Add all remaining ingredients, except cheese, to the skillet and stir to combine.
4. Pour chili mixture over macaroni in baking dish and stir, until everything is completely incorporated. Cover with aluminum foil and bake 20 minutes.
5. Remove from oven, uncover, and top with Cheddar Jack cheese. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is very bubbly and beginning to brown. Let cool 5 minutes before serving.

Tara’s Tip: If you are in a pinch, you can skip the skillet and make this a little less homemade by substituting 3 cans of chunky chili in place of everything but the macaroni and Cheddar Jack cheese. Simply mix the chili into the macaroni right out of the can and continue the recipe as written.

Oh, these adorable temp-tations figural chicken and piggy collectibles. LOVE them! They’re a part of my Cookbook & Collectibles Special that’s going on right now, and you can get a great deal on these little cuties. Buy one for $19.95, and get each additional item for just $9.95, plus one flat standard shipping rate of $4.99, no matter how many you buy. These little guys really cheer up your countertops – and one is never enough! They need to keep each other (and you) company ☺

Here’s the lowdown on each:

temp-tations® Old World Figural Chicken 5-piece Measuring Set

Includes 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon measuring spoons that fit into the holder like tail feathers.

temp-tations® Old World Figural Chicken Salt & Pepper Set

A pair of matching chickens that hold salt and pepper are perfect on your stovetop for cooking, or on your tabletop.

temp-tations® Old World Figural Chicken Salt/Spice Holder

Stow salt, sugar, sweetener packets, tea bags and more in this adorable, old world-style holder.

temp-tations® Old World Figural Pig Salt/Spice Holder

This piggy was designed to store your salt and spices – but many like to fill it with doggie treats in the kitchen and cotton balls in the bathroom!

What temp-tations Fans Are Saying

What would you store in your Chicken or Piggy Holder? Check out these creative ideas posted on my facebook wall:

Brenda: “Salt… I call it my ” Salty Pig”… Love it on the kitchen counter near the stovetop …”

Cricket: “♥ ♥ ♥ These are some of my favorite pieces!! I have my pork seasoning in the pig, poultry in the chicken.”

Grandma: “I put my dishwasher packets in my piggy! Now if I could just teach her to actually DO the dishes! LOL”

Vicki: “I keep my piggy full of ground coffee”

Bobbie: “Sweet and low in the pig for coffee.”

Sandee: “I put sweet n low in the pig and I fan out napkins for the chicken’s tail feathers.”

Dawn: “M & M’s in my pig.”

Michelle: “My piggy stores equal by the coffee maker, but I need a chicken to sit upon my antique stove to hold potpourri (dried apples, cinnamon, cloves) to freshen up my kitchen!!”

Alice: “Brown sugar in the chicken, white sugar in the piggy! They are so cute…”

Jane: “I store my cat’s treats in the little piggy..so cute”

Debbie: “I store kosher salt in it next to my stove.”

Anita: “I keep sugar in one, and powdered creamer in the other.”

HERE’S THE DEAL

As part of my Cookbook & Collectibles Special, you’ll also get a great deal on my Hot Recipes in Cool Dishes cookbook, as well as my beautiful stoneware bread baskets. Buy one item for $19.95, and get each additional item for just $9.95, plus one flat standard shipping rate of $4.99, no matter how many you buy. They’re sure to make you smile ☺

Shop the Cookbook & Collectibles Special.

This simple pizza can be thrown together in just a few minutes and is a great recipe to make as a family. The difficulty level is about as low as it gets! – Tara

Ingredients:

• Nonstick cooking spray
• 1 (13.8-oz.) can “classic” pizza crust, such as Pillsbury
• 1 cup pizza sauce
• 2 cups mozzarella cheese
• 2 ounces sliced pepperoni
• 2 tablespoons diced green bell pepper, optional
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees and spray a rectangular 13×9, 4 quart temp-tations® baking dish with nonstick cooking spray.
2. Unroll pizza crust and place at the bottom of the baking dish, stretching it to fill the entire bottom of the dish.
3. Spread pizza sauce over crust, and then top with 3/4 of the mozzarella cheese. Arrange pepperoni slices and diced bell pepper over cheese.
4. Sprinkle remaining mozzarella cheese and grated Parmesan over the top, and bake for 20-25 minutes until crust is browned around the edges and cheese is bubbly. Let cool 5 minutes before cutting.

Tara’s Tip: Though pepperoni is always a hit with kids, you can use any of your favorite toppings in its place.

These chips have all of the great flavors of potato skins, only they are amazingly easy to make! The perfect party or game-day appetizer – sometimes the simplest things are the most satisfying. – Tara

Ingredients:

• 1 (9 to 12-oz.) bag of kettle cooked potato chips
• 1 rounded cup of shredded sharp Cheddar cheese
• 1/3 cup crumbled bacon pieces
• 1 cup sour cream, regular or reduced fat
• 2 green onions, sliced

Directions

1. Preheat oven to 350 degrees.
2. Place 1/2 of the potato chips into a 2.5 quart temp-tations® baking dish, and cover with 1/2 of the shredded sharp Cheddar cheese and 1/2 of the bacon pieces.
3. Add the remaining chips, and cover with the remaining cheese and bacon. Bake 8-10 minutes, until cheese is melted and bubbly.
4. Top with a dollop of sour cream (or serve on the side for dipping), and sprinkle with sliced green onions. Serve hot.

Tara’s Tip: You can find real pre-cooked, crumbled bacon pieces in the salad dressing isle. That really makes this recipe a snap!

You’ve been asking about my popular temp-tations cookbook, and now there’s an easy way to get it! For a limited time, get a great deal on my Hot Recipes in Cool Dishes cookbook, as well as those adorable figural chickens, pigs, and bread baskets. Buy one item for $19.95, and get each additional item for just $9.95, plus one flat standard shipping rate of $4.99, no matter how many you buy. It’s all part of my Cookbook & Collectibles Special.

Why not treat yourself to a wonderful collection of my favorite recipes and too-cute accessories to go with all your temp-tations dishes?

Hot Recipes in Cool Dishes by Tara features 50 gorgeous full-page color photos and 120 delicious, easy to make family recipes, specifically created for your temp-tations bakeware. Each recipe features prep time, cook time, number of servings, temp-tations dish size, a shopping list, and substitution tips.

Here’s just a taste of the mouth-watering recipes you’ll get inside of the Hot Recipes in Cool Dishes temp-tations cookbook:

Spinach Artichoke Dip – This party recipe is easily doubled and best served hot.

Triple Chocolate Brownies – An overload of thick, velvety chocolate! More decadent than a boxed mix.

Orange and Honey Glazed Ham – Made with orange marmalade, honey, and brown sugar.

Hungry for more? In this cookbook, you’ll find quick, budget-friendly and great-tasting dishes, including:

• Sweet and Sour Meatballs – Sticky, sweet, and delicious, this is my take on the tangy and classic party dish.
• Cheesy Hash Brown Casserole – Features a crunchy cornflake topping and feeds a crowd for brunch.
• Lemon Roasted Chicken with Potatoes and Celery – Fresh lemon juice and lemon pepper give this dish some bite.
• Amy’s Chili Mac – This hearty dish is kid (and adult!) friendly.
• Greek Shrimp and Feta Casserole – Tomato, oregano, lemon and feta cheese bring out big flavor.
• Baked Ziti Carbonara – Deliciously creamy, with everyone’s favorite – bacon!
• Smoky BBQ Baked Beans – Smoky and sweet, it’s the perfect accompaniment to hot dogs, hamburgers and other picnic fare.
• Blueberry Peach Cobbler – Made with a wonderful combination of frozen fruit, so it can be enjoyed all year round.

Shop my Cookbook & Collectibles Special. Buy one item for $19.95, and get each additional item for just $9.95, plus one flat standard shipping rate of $4.99, no matter how many you buy. It’s time to cheer up your countertops, and cook up some fun ☺

This recipe for Green Bean Casserole does away with the boring canned mushroom soup, for a fresh taste that you’ll want to whip up on more than just the holidays! – Tara

Ingredients:

• 4 tablespoons butter, melted
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup sour cream
• 1 1/2 cups baby bella mushrooms, finely chopped
• 1 bay leaf
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can French fried onions
• 1 (24-oz.) bag whole frozen green beans

Directions

1. Preheat oven to 350 degrees. In a saucepan over medium heat, whisk together butter and flour. Once melted and combined, cook for 5 minutes, stirring constantly until the mixture is a light brown color. Whisk in milk. Raise heat to medium-high, bring to a simmer, and cook an additional 3 minutes, whisking constantly.
2. Remove saucepan from heat and stir in sour cream, mushrooms, bay leaf, garlic, salt, pepper, and 1/3 of the fried onions.
3. Spread 1/3 of the sauce mixture across the bottom of a 2 quart temp-tations® baking dish. Cover with green beans and then remaining sauce.
4. Bake for 25 minutes. Top with remaining fried onions and bake an additional 10 minutes. Let cool for 5 minutes before serving.

Tara’s Tip: This recipe is best when the mushrooms are very well minced. Save some time and use a food processor!

This dish is a fall tradition in my house. It’s a great, less candy-sweet alternative to the usual yam or sweet potato casserole. – Tara

Ingredients:

• 3 cups peeled, diced sweet potato
• 2 cups diced turnip
• 1 tablespoon vegetable oil
• 1/8 cup apple juice
• 2 tablespoons butter, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Place sweet potato, turnip and vegetable oil in a 2 quart temp-tations® baking dish and toss to coat. Bake 35 minutes, stirring twice, until sweet potatoes are soft.
2. Remove from oven and add remaining ingredients. Use a large fork or masher to mash until combined. Turnips will not fully mash; this is normal. Serve immediately.

Tara’s Tip: This recipe also works well with rutabagas or carrots.

Also suitable for acorn squash, this recipe is a wonderful method for roasting up a sweet side, spooned out at the table. – Tara

Ingredients:

• 1 butternut squash, cut in half and seeded
• 2 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees. Place squash halves in a 3.5 quart temp-tations® baking dish, cut side up. You may need to trim ends of squash to fit it in dish.
2. Combine remaining ingredients in a small bowl and pour over squash. Bake for 40-60 minutes (depending on size of squash), until spoon tender.
3. Spoon out to serve at the table, drizzling with glaze that has pooled in the wells of the squash.

Tara’s Tip: This can also be prepared with 2 small squash cut in half.

These Pumpkin Cheesecake Bars combine the best aspects of pumpkin pie and cheesecake and are sure to come out great every time! – Tara

Ingredients:

• Nonstick cooking spray
• 1 1/4 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1/4 cup light brown sugar
• 2 (8-oz.) packages of regular or reduced fat cream cheese
• 1 1/2 cups canned pumpkin
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon pumpkin pie spice
• 2 tablespoons flour

Directions

1. Preheat oven to 350 degrees. Spray a 2.5 quart temp-tations® baking dish with nonstick cooking spray. Mix graham cracker crumbs, butter, and sugar, and press into bottom of baking dish until well-compacted. Bake 15 minutes and then cool on wire rack for 20 minutes.
2. Reduce oven to 325 degrees. Use an electric mixer or blender to mix remaining ingredients just until well combined. You may need to use a spatula to press the mixture down off the sides to fully incorporate.
3. Spread filling evenly over crust and bake 50-55 minutes, until center is firm and a toothpick inserted into middle comes out clean. Cool completely on a wire rack and then refrigerate for at least 2 hours before serving.

Tara’s Tip: Serve garnished with whipped cream and pecans!

This simple side dish is easily made in the microwave, freeing up your stove and oven to make the rest of your meal (something that really comes in handy around the holidays). Using baby carrots instead of the traditional discs saves a ton of time you would ordinarily spend peeling and cutting whole carrots. – Tara

Ingredients

• 1 large (32-oz.) bag baby carrots
• 3 tablespoons butter or margarine
• 1 tablespoon light brown sugar
• 1/3 cup apricot preserves
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 teaspoons cornstarch

Directions

1. Place 1/4 cup of water into a 1.5 quart temp-tations® baking dish.
2. Add carrots, butter, and light brown sugar to baking dish. Stir and cover with plastic wrap. Use a fork to pierce a hole in plastic wrap before microwaving on high for 10 minutes, stirring halfway through.
3. Carefully remove dish from microwave, discard plastic wrap, and stir in apricot preserves, salt, and nutmeg.
4. Microwave uncovered on high for an additional 2 minutes. Stir in cornstarch until completely dissolved. Microwave for 3-4 minutes more, until carrots are tender and sauce is thickened. Use a slotted spoon to drain any excess liquid as you serve.

Tara’s Tip: Orange marmalade also works well in place of the apricot preserves. If you would prefer your carrots less sweet, the brown sugar can be left out entirely.

This Mediterranean eggplant spread is an unusual mix of ingredients that blend together in the most delicious way! A great dish for entertaining because you can make it up to two days ahead and serve chilled (though it’s also good warmed in the microwave). Serve with pita chips, warm pita bread, sliced veggies, or crackers. – Tara

Ingredients

• 3 medium eggplants, quartered
• 2 tablespoons olive oil
• 1 1/2 cups walnuts
• 1 tablespoon minced garlic
• 2 cups crumbled feta cheese
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 400 degrees. Arrange the eggplant quarters in a 4 quart temp-tations® baking dish and cover with aluminum foil. Bake until eggplant is soft, about 1 hour.
2. Place olive oil in a small skillet over medium to medium-high heat and lightly brown the walnuts and garlic, about 3 minutes. Remove from heat and let cool until preparing the spread.
3. Refrigerate eggplant 30 minutes, or until cooled. Use a pointed spoon to scoop out the soft eggplant meat, discarding the skin. Transfer eggplant meat to colander and drain excess liquid, about 5 minutes.
4. Place eggplant meat, cooked walnut mixture, and all remaining ingredients in the bowl of a food processor, and pulse until the mixture is chunky but holds together. Transfer to a 2.5 quart or larger temp-tations® bowl or dish to serve.

Tara’s Tip: I would definitely recommend this recipe even if your are not the biggest fan of eggplant. This also makes a delicious sandwich spread, or can be served warm over pasta.

This is a quick and easy recipe that never fails to please! Balsamic vinegar adds a beautiful dark color and sweet taste to this tomato-based spread served alongside toasted Italian bread slices. Makes a very simple, yet elegant appetizer. – Tara

Ingredients

• 1 loaf sliced Italian bread, each slice cut in half
• 2 cups diced fresh tomatoes
• 1/4 cup jarred pesto sauce
• 1/4 cup shredded or grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 400 degrees. Arrange bread slices in a single layer on the bottom of a 4 quart temp-tations® baking dish.
2. Bake bread 10 minutes, or until lightly browned.
3. In a temp-tations® mixing bowl, combine tomatoes, pesto, Parmesan cheese, oil, vinegar, salt, and pepper. Toss gently and let marinate for 20 minutes at room temperature.
4. Just before serving, spoon 1 tablespoon of the tomato spread onto each slice of toast, arranging on a temp-tations® Lid-it® platter, or serving directly in the 4 quart baking dish. You can also serve the tomato spread alongside the toasted bread slices for guests to serve themselves.

Tara’s Tip: This dip tastes best at room temperature, so if there is any left, bring it out of the refrigerator for an hour before serving. If fresh tomatoes are not in season, simply substitute 2 well-drained cans of petite diced tomatoes. A sliced French baguette can be substituted for the Italian bread, with no need to slice each piece in half. A few chopped leaves of fresh basil can be substituted for the jarred pesto sauce.

And be sure to check back, as I’ll be adding more recipes and tips over the coming weeks.

Here are the delicious temp-tations holiday recipes I’ve posted so far:

Main Dishes:

Rosemary Pork Tenderloin – One of the fastest cuts of meat you can roast.

Apple and Spice Roasted Turkey Breast – This holiday bird is so easy, you may want to make it year-round.

Orange and Honey Glazed Ham – Made with orange marmalade, honey, and brown sugar, it cooks up with a brown, crispy, sweet skin.

Side Dishes:

Scalloped Potatoes with Ham – Proof positive that scalloped potatoes don’t have to come from a box.

Creamed Corn – The secret ingredient to this dish is a tiny dash of vanilla extract.

Green Beans with Cherries and Candied Pecans – My favorite way to prepare green beans, this dish is made in minutes.

Appetizers/Party Foods:

Asparagus Swizzle Sticks – This fancy appetizer is surprisingly simple to make.

Buffalo Chicken Pizza Bagels – Get the flavor of Buffalo-style wings, without the mess.

Spinach and Artichoke Dip – This recipe is easily doubled and best when served nice and hot.

Desserts, Baked Goodies & Gifts:

Chocolate Chip Pound Cake – A simple and foolproof dessert that you can get in the oven in just minutes.

Microwave Peanut Butter Cup Fudge This fudge only takes 2 minutes in the microwave to make!

Pecan Pie – Enjoy a chewy, gooey, sweet, and delicious pie with minimal effort.

Mom’s Cheesecake Brownies – My mother’s surefire way to turn ordinary brownie mix into something spectacular.

And by the way, my exclusive 25-pc. Carved Old World temp-tations set is absolutely perfect for holiday cooking and baking. This set features a hand-crafted pattern in five gorgeous colors – old world green, cobalt blue, butter cream, cranberry and black. It has all the temp-tations bakeware pieces you need to serve holiday must-haves on your dinner table!

Shop for my exclusive 25-pc temp-tations set at Shoptemp-tations.com.

These brownies are an overload of thick, velvety chocolate! With cocoa powder, chocolate syrup, and milk chocolate chips, these are more decadent than boxed mixes and almost as easy to make. For best results, bake in a 2 quart temp-tations® square baking dish and slice 3 rows by 3 rows to make 9 thick brownies. – Tara

Ingredients

• Nonstick cooking spray
• 1 stick butter or margarine
• 1/2 cup cocoa powder
• 3 tablespoons chocolate syrup
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup flour
• 3/4 teaspoon baking powder
• 1/2 cup milk chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray a 2 quart temp-tations® square baking dish with nonstick cooking spray.
2. In a large mixing bowl, microwave butter for 45-60 seconds, or until melted and hot. Immediately whisk in cocoa powder until completely dissolved.
3. Whisk chocolate syrup, sugar, eggs, and vanilla extract into the cocoa and butter mixture until all are combined.
4. Using a rubber spatula, fold in flour and baking powder until batter has no lumps.
5. Fold chocolate chips into the batter and then pour all into the greased baking dish. Bake 35-40 minutes, or until edges begin to crisp up and center is set. Let cool at least 10 minutes before slicing into 9 squares.

Tara’s Tip: Semi-sweet, white chocolate, or peanut butter chips can be used in place of the milk chocolate chips. I prefer the milk chocolate chips, as the cocoa powder is dark enough that when the two are combined, these come out nice and fudgy.

These lemon bars are like a chewy combination of two of my favorite desserts – lemon meringue pie and lemon pudding with vanilla wafers! – Tara

Ingredients

Crust:

• Nonstick cooking spray
• 1 1/3 cup crumbled vanilla wafers
• 2 tablespoons sugar
• 5 tablespoons butter, melted

Filling:

• 1 cup sugar
• 2 eggs, beaten
• 1/2 teaspoon lemon zest
• Juice of 1 lemon
• 1/2 teaspoon vanilla extract
• 2 tablespoons flour
• Confectioners sugar, for garnish

Directions

1. Preheat oven to 350 degrees and spray a 2 quart temp-tations® baking dish with nonstick cooking spray.
2. In a large mixing bowl, combine crust ingredients and then press into the bottom of the baking dish. Bake for 10 minutes and remove.
3. Whisk together all filling ingredients and then pour over the crust. Bake for 25-30 minutes, or until center is set.
4. Cool and serve room temperature, or refrigerate and serve chilled, dusted with confectioners sugar.

Tara’s Tip: To fight condensation, let cool on a wire rack for at least 45 minutes before refrigerating.

This is one of my all time favorite dessert recipes to make in a temp-tations® dish. Like an exact cross between a brownie and a white chocolate macadamia nut cookie, you’ll be surprised at just how thick and chewy these turn out to be! What makes them even more decadent is that most of the white chocolate chips dissolve right into the dough as they bake, making these extra fudgy. – Tara

Ingredients

• Nonstick cooking spray
• 1 1/2 sticks (3/4 cup) butter or margarine, melted
• 1 1/2 cups light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup white chocolate morsels
• 1 cup macadamia nuts

Directions

1. Preheat oven to 350 degrees and spray a 2 quart temp-tations® baking dish with nonstick cooking spray.
2. In a large bowl, whisk together melted butter, brown sugar, egg, and vanilla extract until well combined.
3. Using a rubber spatula, gently stir in flour and baking powder until batter has no lumps.
4. Fold white chocolate morsels and macadamia nuts into the batter, and then scrape out of the bowl and into the greased baking dish.
5. Bake 40-45 minutes, or until the top is golden, and the center has risen. Cool at least 1 hour on wire rack before slicing into 9 squares and serving.

Tara’s Tip: Since these will most likely be very popular around your house, you might want to make a double batch in my 4 quart 13×9 temp-tations® baking dish.

With an abundance of chocolate chips and sour cream to keep it extra moist, this pound cake is a simple and foolproof dessert that you can get in the oven in only minutes (it takes a little big longer from there)! It’s even better when you top it with the easy icing recipe in my tip below. – Tara

Ingredients

• Nonstick cooking spray
• 2 sticks (1 cup) butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 3/4 cups all-purpose flour
• 3/4 cup milk chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray a 1.7 quart temp-tations® loaf pan with nonstick cooking spray.
2. In a large bowl or electric mixer, whisk butter and sugar until well combined and fluffy. Beat in eggs and sour cream a little at a time.
3. Slowly fold vanilla extract, baking powder, and flour into the mixture to create a batter.
4. Pour batter into greased loaf pan and top with chocolate chips. Gently stir chocolate chips into the batter.
5. Cover with aluminum foil and bake for 1 hour and 15 minutes. Remove foil and continue baking for an additional 45 minutes, or until cake is set and a toothpick inserted into the center comes out mostly clean. Cool completely before serving.

Tara’s Tip: Make an icing to top the pound cake before it cools by combining 3 tablespoons of hot, melted butter or margarine, with 1 cup of powdered sugar. Pour over pound cake while still hot and let cool with the cake.