Great Fall Recipe: S’Mores Pie

Here is a wonderful pie recipe for your wall oven or range just in time for Fall! A great dessert after that apple picking trip! Thank you to GE Monogram appliances for the recipe.


½ Cup (1 Stick) Unsalted Butter, Softened
½ Cup Sugar
1 Egg
1 tsp Vanilla
1 Cup Flour
1 Cup Graham Cracker Crumbs
1 tsp Baking Powder
7 Ounces Marshmallow Crème
6 Hershey® Bars Broken Into Pieces
1 Cup Mini Marshmallows
½ Cup Chocolate Chip


  • Spray a 9” pie pan with pan spray
  • In a mixer with a paddle attachment cream the butter and sugar
  • Add the egg and vanilla and mix well
  • Scrape down the sides of the bowl
  • Add the flour, graham cracker crumbs and baking powder and mix to form a dough
  • Take half of the dough and press into the bottom and up the sides of the pie pan
  • Carefully spread the marshmallow crème into the bottom, being careful not to tear the dough
  • Cover the marshmallow crème with the Hershey® bar pieces and the mini marshmallows
  • Gently spread the remaining dough over the top. It’s ok if stuff pokes through
  • Sprinkle the top with chocolate chips
  • Bake at 350 degrees for 25 minutes until golden
  • Allow to cool…if you can…for 30 minutes
  • See the original recipe here: S’Mores Pie

    Steam Oven Recipe: Baby Beetroot, Goat’s Cheese & Roast Pork

    Feeling adventurous? Here’s a new recipe just in time for the weekend for you to try out using your Electrolux Compact Combination Steam Oven.  This recipe serves 6-8, so go ahead and invite some friends for dinner!

    Ingredients for Pork:

    –       1 bunch baby beetroot (appx. 12 total)

    –       100g creamy goat’s cheese

    –       thyme sprigs for garnish

    –       1kg roast pork loin

    –       1 tsp salt

    –       1 pinch black pepper

    –       ½ c chopped fresh rosemary, basil, thyme or mint

    Ingredients for Dressing:

    –       ½ c blackcurrant juice concentrate

    –       1 tsp bruised anise seed

    –       2 tbsp olive oil

    –       1 tbsp red wine vinegar

    –       salt, to taste


    Scrub beetroot, leaving part of the tops on. Once cleaned, dry and place in a baking dish. Set your Electrolux Compact Combination Steam Oven at full steam.  Cook beetroot for 30–45 minutes in  preheated oven. Test doneness with a skewer or fork. Rinse in cooked beetroot in cold water and remove skins.

    Rub pork with salt, pepper, herbs, and garlic (optional). Place the roast in an ovenproof dish. Roast in preheated Electrolux Compact Combination Steam Oven, using the low-temperature program at 120°C, for about 1hr 50mins. (Core temperature of cooked meat should be appx. 55°C. Let the meat rest under a piece of aluminum foil.

    Meanwhile, mix blackcurrant juice and anise seed in a pan. Set some aside for serving, then bring the rest to a boil, reducing the liquid by half. Let the mixture cool, then strain the liquid to remove anise seed. Beat in olive oil and red wine vinegar. Season to taste with salt.

    Crumble the goat cheese over the beetroot. Garnish with thyme, anise seed, and dressing. Slice the meat into portions. Serve with beetroot salad. Enjoy!

    See the original recipe here: Baby Beetroot, Goat’s Cheese & Roast Pork

    Weekend Brunch Recipe: Lobster Eggs Benedict

    Here’s a delectable recipe from Wolf just in time for a weekend brunch!  Make it on your Wolf Cooktop and enjoy with a mimosa and some light music for an instant vacation experience right in your kitchen. (Makes 4 servings.)

    Main Ingredients:

    • 3 fresh lobster tails (about 1 lb total)
    • 1/4 c rice vinegar
    • 1 gallon ice water

    Ingredients for Spinach:

    • 1 peeled and finely diced shallot
    • 2 tbsp butter
    • 8 c fresh spinach leaves, large stems removed
    • Salt and pepper to taste

    Ingredients for Hollandaise Sauce:

    • 1 c unsalted butter
    • 1/2 c dry white wine
    • 1 tbsp white wine vinegar (tarragon infused recommended)
    • 1 peeled and finely diced shallot
    • 1 tsp dried tarragon
    • 1 tsp water
    • 3 egg yolks
    • 1 tbsp fresh lemon juice
    • Large pinch salt
    • 1 tbsp tarragon (chopped fresh)
    • 1 tbsp chives (chopped fresh)

    Additional Ingredients:

    • 1 tbsp butter
    • 8 large eggs
    • 1 tbsp white wine vinegar
    • 4 English muffins (split, toasted and lightly buttered)


    To Prepare Lobster: Bring 3 quarts water to a rapid boil. Add vinegar. Boil lobster for 4-5 min. Carefully remove from water with tongs and place in ice water. Remove meat from tail and set aside. (Note: lobster can be cooked one day ahead of time, covered and placed in the Sub-Zero refrigerator.)

    To Prepare Spinach: Melt butter in a 12-inch sauté pan over medium high heat. Sauté shallot until lightly brown. Add spinach and cook until fully wilted. Remove pan from heat. If needed, strain excess liquid and set aside. (Note: spinach may be a prepared a few hours in advance.)

    To Prepare Hollandaise Sauce: Melt butter in a 1 quart saucepan over low heat. Combine white wine, vinegar, shallot and tarragon in a 2-quart saucepan and bring to a boil over medium heat. Add water. Whisk in egg yolks. Remove pan from heat. Whisk in the warm melted butter in a very slow stream, until sauce thickens. Add lemon juice, tarragon and chives to the sauce. Keep just barely warm until time to serve.

    To Assemble Lobster Eggs Benedict:

    Gently warm drained spinach in a sauté pan over low heat. Slice the cooked lobster meat into 8 slices. Heat very gently in sauté pan with 1 tbsp butter. Broil English Muffins until toasted. Lightly butter and keep warm.

    To Poach Eggs:

    In 6-quart stockpot over High heat on Wolf cooktop, bring 3 quarts water to a rapid boil. Add vinegar to the water. Crack eggs into a small bowl and gently place in simmering water. Repeat with remaining eggs. Poach until the whites have cooked through but the yolks are still liquid (about 3 minutes).

    Assemble the eggs benedict while eggs are poaching by placing a small amount of the spinach on each of the muffin halves. Top each muffin half with lobster. With a slotted spoon, carefully remove the eggs.  Allow the excess water to drain off each egg before placing on warm spinach and warm lobster on toasted English muffin. Top each with 1 tablespoon hollandaise sauce. Serve immediately and enjoy!


    See the original recipe here: Lobster Eggs Benedict

    Microwave Recipe: Black Bean-Smothered Sweet Potatoes

    This microwave recipe featured by GE (courtesy of EatingWell) is sure to be a crowd pleaser! (And it’s so packed with nutrition, we doubt anyone will believe you if you tell them it was made in the microwave.)

    2 medium-sized sweet potatoes
    1 can of black beans (15 oz., rinsed)
    1 medium-sized tomato (diced)
    2 tsp EVOO
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp salt
    2 tbsp reduced-fat sour cream
    2 tbsp chopped fresh cilantro

    1. Pierce sweet potatoes in several places using a fork. Microwave on High 12-15 minutes, until tender.
    2. While sweet potatoes are cooking, combine beans, tomato, oil, cumin, coriander, and salt in a microwave-safe bowl. Microwave on High for 2-3 minutes, until heated through.
    3. Slice each sweet potato open lengthwise. Press open, forming a well in the center. Spoon the bean mixture into the well. Top sweet potatoes with sour cream and cilantro. Enjoy!

    See the original recipe with nutritional information here: Black Bean-Smothered Sweet Potatoes

    Weber Grill Recipe: Spicy Lamb and Eggplant Kabobs

    This recipe for Spicy Lamb and Eggplant Kabobs was recently featured by Weber (recipe by Jamie Purviance). Give it a try for a delicious and daring way to kick off the grilling season!

    • Marinade Ingredients
      • 1/2cup minced scallions (white and light green parts only)
      • 1/3cup hoisin sauce
      • 2tablespoons low-sodium soy sauce
      • 2tablespoons dry sherry
      • 1tablespoon chili oil
      • 1tablespoon rice vinegar
      • 1tablespoon peeled, minced fresh ginger
      • 1tablespoon packed dark brown sugar
      • 1-1/2teaspoons minced garlic
    • Additional Ingredients
      • 1-1/2pounds boneless leg of lamb, cut into 1-1/4-inch cubes
      • 1globe eggplant, about 8 ounces, cut into 1-1/4-inch cubes
      • Kosher salt
      • Vegetable oil
    1. Whisk the marinade ingredients in a large bowl. Add the lamb to the mixture and coat thoroughly. Cover and chill in refrigerator for 2 hours.
    2. In a separate bowl, combine the eggplant with 1/4 teaspoon salt and just enough oil to coat them lightly.
    3. Remove the large bowl of coated lamb from the refrigerator. Add 1/2 teaspoon salt and stir. Alternatively thread the marinated lamb and eggplant onto skewers.
    4. Prepare the grill for direct cooking over high heat (450° to 550°F) and brush the      cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, turning four times to brown all sides. Cooking times vary based on your desired doneness (about 8 minutes total for medium rare).
    5. Remove the skewers from the grill and season with salt. Serve warm. Enjoy!

    Recipe source:

    GE Monogram Recipe for Bacon Avocado Potato Skins

    GE Monogram runs an excellent food blog entitled All in Good Food. Just in time for football season, we present to you their recipe for delicious Bacon Avocado Potato Skins. Check out the recipe on the GE appliance blog and be sure to visit any of Karl’s Appliance NJ appliance stores to see GE Monogram appliances in person.

    4 medium russet potatoes
    1 large avocado, medium diced
    6 pieces bacon
    3 tablespoons unsalted butter
    2 cloves garlic
    1/2 cup pepperjack cheese, small diced
    4 ounces sour cream
    1 jalapeno, sliced
    2 green onions, sliced
    6 pork rinds, crumbled for garnish
    salt and pepper

    1. Bake potatoes at 375 degrees F until fork tender, about 1 hour. Remove from the oven and allow the potatoes to cool.
    2. Cook bacon until golden brown, drain and allow the bacon to cool. Crumble or slice bacon into bite size pieces.
    3. Cut the potatoes in half lengthways. Remove the potato from the center leaving 1/2 thick shell.
    4. Melt the butter and then add the garlic. Cook the garlic for 1 minute. Toss the potatoes in the butter garlic mixture until well coated.
    5. Cook the potato skins in a medium hot skillet with the extra garlic butter after tossing the potatoes. Cook cup side down until crusty and brown. Then do the other side. Cook for about 4-5 minutes on each side. You may need a little olive oil to brown the potatoes if the butter runs short.
    6. Place the potatoes cup side up. Season each with salt and pepper then divide the bacon, cheese, avocado in each shell. Garnish with sour cream, green onions, sliced jalapenos and crushed pork rinds.

    GE Monogram Recipe