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g Holiday/Seasonal Cooking Site
Gillian Scianna
BellaOnline's Holiday/Seasonal Cooking Editor

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Culinique® Surprise Inside™ Food Molds

Guest Author - Deborah Adams



Cooks InOvation provides several wonderful products to make unique creations in your kitchen.
The one I can personally share with you is the 9" Culinique® Surprise Inside™ Food Molds which comes in a set of 2 with instruction booklet, 10 recipes and photos so you can create festive main dishes, spectacular desserts, floating centerpieces and anything else you can dream of.

Creations using these will serve up to 16 people and the molds themselves are made of Heavy culinary grade aluminum with a hand crafted mirror finish for lifetime use and use one standard cake mix.

You can ‘Wow-em-all’ at your next get together with your very own Culinique® creation. There’s virtually no limit to the delicious and unique appetizers, entrees and desserts you can make. Just form, fill, flip, and serve!

Some of the products offered by Cooks InOvation include:
Culinique® Surprise Inside™ Food Molds - 9"
NEW! Culinique® Surprise Inside™ Mini-Molds - 6"
Culinique® Serv-A-Slice™ Functional Server
Culinique® Baker-Spade™ Kitchen Helper
Culinique® Cool-N-Glaze™ Racks (set of 2)

They also offer Recipes and helpful hints.

I really enjoyed the many ways you can use these molds. We made a shortcake in them and filled them with strawberries and whipped cream and also made a sinfully delicious breakfast treat by baking biscuit dough in them and filling that with cooked sausage, cheese and salsa and added a little bit of gravy to each serving. The clean up is a snap with these pans and you can fix a whole meal at once with a wonderful presentation!

Invite the guests over and serve a unique dessert or dish in these and they will be asking how you did it!

Visit Cooks InOvation at www.culinique.com and see how easy it is to get rave reviews at your next event!

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Content copyright © 2012 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Gillian Scianna for details.

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