Posted by sherry on January 21, 2001 at 23:14:48:
Lori D Florida (purplenurp@aol.com) on Tue, Jan 9, 01 at 21:35
Chicken and Broccoli Braid
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup chopped red bell pepper
1 cup ( 4 oz.)shredded sharp cheddar cheese
1 garlic clove, pressed
1/2 cup mayonnaise
2 tsp all purpose dill mix or 1 tsp dried dill weed
1/4 tsp salt
2 packages ( 8 oz ) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp slivered almonds
Preheat oven to 375 degrees. Chop chicken and broccoli using Food Chopper;
place in classic 2 quart batter bowl. Add bell pepper and cheese to batter
bowl. Press garlic over vegetable mixture using garlic press. Add mayonnaise,
dill mix or dill weed, and salt; mix well. Unroll 1 package of crescent dough;
do not separate. Arrange longest sides of dough across width of 12 x 15 inch
rectangle baking stone. Repeat with remaining package of dough. Using dough and
pizza roller, roll dough to edges of baking stone, sealing perforations. On
longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3
inches deep using pizza cutter ( there will 6 inches in the center for the
filling). Spread filling evenly over middle of dough. To braid, lift strips of
dough across mixture to meet in center, twisting each strip one turn. Continue
alternating strips to form a braid. Tuck ends up to form a rim at end of bread.
Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-
28 minutes or until deep golden brown. Yields 10 servings.
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Chicken Club Brunch Ring
Posted by: Lori D Florida (purplenurp@aol.com) on Tue, Jan 9, 01 at 21:37
Here's the pampered chef's chicken club brunch ring:
1 c. mayo
2 tbs. dijon mustard
2 tbs. fresh parsley,snipped
1 tbs. finely chopped onion
1 can (10 oz.) chuck white chicken, drained and flaked
4 slices bacon, crisply cooked and chopped
1 cup finely shredded swiss cheese, divided
2 pkg. (8 oz) refrigerated crescent rolls
2 plum tomatoes,thinly sliced
1 med. bell pepper - red
2 cups shredded lettuce
Preheat oven to 375. Combine mayo and mustard. Add snipped parsley and onion to the mayo mixture. Add bacon, 3/4 cup of cheese and 1/3 cup of the mayo mixture and mix well. Unroll crescent dough, separate into 16 triangles.
Arrange triangles in circle on baking stone with wide ends of triangles overlapping in the center and points to the outside. Leave a 5 inch diameter opening in the center of the stone. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over the filling and tuck under the wide ends of the dough at the center of the ring. Filling will not be completely covered. SLice tomatoes and place 1 tomato half uover filling between opening of ring. Bake 20-25 minutes or till golden brown. Remove from oven and top immediately with the remaining 1/4 c. of cheese. Cut off top of bell pepper, remove seeds and membranes. Fill with the remaining mayo mixture and place in center of ring. Arrange lettuce around bell pepper. Cut into 8 servings.
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RE: LOOKING for: Pampered Chef Recipes
Posted by: Pam (rpmurphy@ainop.com) on Tue, Jan 9, 01 at 22:23
Virginia,
Here are some recipes from Pampered Chef that I have saved over the past year from here. Hope you find something there!!
Hot Tuna and Cheddar Sandwiches (Pampered Chef)
2 cans water-packed albacore tuna, drained and flaked
1/2 cup chopped celery
1 small onion, finely chopped
1 cup(4 oz.)shredded cheddar cheese
1/2 cup chopped green olives (if preferred)
1/4 cup mayonnaise
Dash of black pepper
4 burger buns, split
Preheat oven to 350, combine all ingredients, divide evenly among buns.
Wrap sandwiches loosely in alum. foil, place on baking sheet,
and bake 15-20 mins, or until heated through.
Savory Sausage Balls (Pampered Chef)
1 egg,slightly beaten
1 lb. hot or mild bulk pork sausage
1/2 cup herb stuffing mix
1/4 tsp. rubbed sage
1/2 cup water
1/4 cup ketchup
1/4 cup chili sauce
2 Tbsp. packed brown sugar
1 Tbsp. soy sauce
1 Tbsp. vinegar
Mix egg, sausage, stuffing mix and sage, thoroughly.
Shape into one inch balls, add to large skillet cook over med. heat, turning occasionally.
Remove from skillet and drain on paper towel.
Drain fat from skillet, discard.
Combine water, ketchup, chili sauce, br. sugar, soy sauce and vinegar, stir well, return meatballs to skillet, stir to
coat.
Bring to boil, cover and simmer 30 minutes, stirring occasionally.
Transfer to chafing dish if desired, serve with toothpicks.
El Paso Burgers (Pampered Chef)
1 med. onion, chopped
1 small green bell pepper, finely chopped
1 pack taco seasoning, 1.25 oz.
2 lbs ground meat
8 hamburger buns
8 slices pepper-jack cheese (or monterrey jack)
1/2 cup sour cream
1/2 cup thick and chunky salsa
combine the first four ingredients, mix well, shape into patties, grill or broil until done.
Serve on buns, topped with cheese, sour cream (if desired) and salsa.
Italian Pasta Stir-Fry (Pampered Chef)
8 Ounces linguine, cooked
1 clove garlic
1 med. zucchini, sliced
1 med. onion, chopped
2 med. tomatoes, peeled, seeded and chopped
1/4 cup fresh parsley, snipped
1 tablespoon dried basil
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
Cook pasta according to package directions.
Keep warm.
Heat olive oil in Stir-Fry skillet.
Press garlic into skillet.
Stir fry 15 seconds.
Add zucchini and onion.
Stir fry 2-3 minutes, until crisp tender.
Add tomatoes, parsley and seasoning to skillet.
Gently stir 1-2 minutes until thoroughly heated.
Remove from the heat.
Stir in warm pasta and Parmesan cheese.
Serve immediately.
Yields 6 servings.
Creamy Bacon Bites (Pampered Chef)
1 package, 8 oz., cream cheese
4 bacon slices, cooked, drained,and crumbled ( I cooked mine in the microwave)
2 Tbsp. chopped onion
1/8 tsp. black pepper
1 package, 8 oz., refrigerated crescent rolls
Preheat oven to 350.
Combine cheese, bacon, onion and pepper.
Separate crescent roll dough into 2 rectangles, press seams and perforations together with fingers to seal.
Spread cream cheese mixture onto rectangles, roll up, starting with longest sides.
Press seams together to seal, cut each roll into 16 slices, place cut side down on grease baking sheet.
Bake 12-15 minutes, or until golden brown.
Apple Crisp (Pampered Chef)
4-6 large Granny Smith apples
8 graham cracker square (2 1/2" each)
3/4 cup packed brown sugar
1/2 cup rolled oats
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter or margarine, melted
Peel, core and slice apples. Fill Deep Dish Baker 3/4 full. Finely chop graham crackers. Combine crumbs, sugar,
oats, flour and spices. Add butter; mix well. Spoon mixture over apple slices. Microwave on high 12-15 min.
CHOCOLATE-APRICOT TEA RING
1/2 c. dried apricots, chopped
1/2 c. sliced almonds, divided
1/2 cup semi-sweet choc. morsels
2 pkgs (11 oz ea) refrig breadsticks
2 Tbl. apricot preserves
3/4 c. powdered sugar
2-3 tsp milk
Preheat oven to 350 degrees. Chop almonds and apricots. Combine apricots, 1/4 c of the almonds and
chocolate morsels. Unroll breadstick dough into 2 rectangles, do not separate dough. Lightly flour and
pinch seams together. Press flat. Spread each dough rectangle with 1 Tbl of the preserve, top evenly
wth chopped apricot mixture. Starting at shortest side of ea rectangle, roll up dough, jelly-roll fashion;
press seams together to seal. Place rolls, seam sides down on baking stone. Join ends of roll together
to form 1 large ring. Cut from outside of ring to within 1 inch of inside of ring, making cuts at
perforations in dough. Turn ea section on its side so filling shows. Bake 25-30 minutes or until golden
brown. Remove to a cooling rack, cool slightly.
In a small bowl, combine powdered sugar and milk; drizzle over warm coffee cake. Sprinkle with the
remaining 1/4 c. almonds. Serve war or at room temp.
Yield: 12 servings
CRISPY PARMESAN CHICKEN STRIPS
1 1/2 c. Seasoned croutons, crushed
1 1/2 oz (1/3 c.) fresh parmesan cheese, grated
1 tsp dried parsley
1/4 tsp garlic salt
2 egg whites
1 Tbl water
1 lb. boneless, skinless chicken breast halves, cut into
1-inch pieces. (about 3 breast halves)
1/4 c. prepared lite ranch dressing
Preheat oven to 450 degrees. Crush croutons in resealable plastic bag. Grate Parmesan cheese.
Combine crouton crumbs, cheese, parsley & garlic salt. Whisk egg whites and water together. Dip
chicken pieces into egg mixture, then into crumb mix to coat evenly. Arrange on baking stone. Bake
14-16 min or until chicken is no longer pink in center. Serve with dressing
Yield: 4 servings
WESTERN POTATO ROUNDS
2 large unpeeled baking potatoes (about 1 1/2 lbs.)
Vegetable oil
1 cup (4 ounces) sredded Co-Jack cheese
6 bacon slices, crisply cooked, drained and crumbled
1/3 cup green onion slices
1/4 cup barbecue sauce
Preheat oven to 450 degrees. Cut potatoes into 1/4 inch thick slices. Generously spray both sides of
the potato slices with oil; place on 15" round baking stone. Bake 20 minutes or until lightly browned;
remove from oven. In batter bowl, combine cheese, bacon, and green onion. Generously brush potato
slices with barbecue sauce; sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5
minutes or until cheese is melted. Yeild: 24 rounds
Tips: Leaving the peel on the potatoes will help keep the shape of the baked potato slices.
The potato slices will cook more evenly when sliced to the same thickness
CHERRY CHEESE COFFEE CAKE
2 pkg (8oz) refrigerated crescent rolls
8 oz cream cheese softened
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla or almond extract
20 oz can cherry pie filling
glaze:1/2 cup powdered sugar and 2-3 tsp milk
Preheat oven to 350. Unroll crescent dough, reserving 4 triangles for decoration.
Separate remaining dough into 12 triangles; arrange triangles in circle on 15"
round stone with points toward center and wide ends towards the outside.
using lightly floured pizza roller, roll dough to 14 inch circle, pressing seams together
to seal and leaving a 3 inch hole in the center. For filling, combine cream cheese,
powdered sugar, egg and vanilla; mix until smooth. Spread mixture over dough to
within 1/2 inch of edges; top with pie filling. Using pizza cutter, cut each remaining
triangle into thirds starting at the wide edge and cutting to the point. Arrange dough
strips evenly in spoke like fashion over the filling. Press ends to seal at center and outer
edges. Bake 25-30 min. or until golden brown; cool slightly. For glaze mix powdered sugar and milk
until smooth
CHOCOLATE THIN MINT PIZZA
1pkg. (18oz) refrig. chocolate chunk cookie dough
1/2 pkg. girlscout thin mint cookies
1/2 c white chocolate morsels
vanilla ice cream, opt.
Press cookie dough evenly in the bottom of an ungreased 12 inch pizza pan or baking stone.
Break thin mints into halves or thirds; press cookie pieces into dough,
covering evenly. Bake at 350 for 12-18 min place white chocolate morsels into
a small self closing bag. Microwave the bag on Med hi for 40-50 seconds or until
melted . Snip one corner of bag. Hold bag tightly at top and drizzle . Cool
and add ice cream
TAFFY APPLE PIZZA
Yield: 12 servings
1 pkg 20 oz refrigerated sugar cookie dough
3 tbsp Flour
1 pkg ( 8 oz ) cream cheese , softened
1/4 cup creamy peanut butter
1/2 cup brown sugar
1/2 tsp vanilla
2 medium Granny smith apples
1 cup lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts
Preheat oven to 375 degrees. Remove 1/2 cup of cookie dough and reserve for
another use. Add flour to remaining dough and knead with hands to combine.
press dough into 14 inch circle on 15 inch baking stone. Bake for 15-20
min. or until cookie is lightly browned. Let cool for 10 minutes then loosen
from stone. Cool completely. Blend cream cheese, peanut butter, brown
sugar, and vanilla together until smooth. Spread on cooled cookie. Peel,
core and slice apples. Dip apple slices in lemon-lime soda to prevent
browning. Arrange apple slices on cream cheese mixture. Sprinkle lightly
with cinnamon. Heat caramel topping slightly and drizzle over apples.
Sprinkle chopped nuts over pizza. Cut and serve.
Recipe from Pampered Chef
Personal note: Excellent! just like taffy apples.
TOUCHDOWN TACO DIP
1 can (16 oz) refried beans small piece of onion
1 pkg. (8 oz) cream cheese, 1/4 cup black olives
softened 2 garlic cloves
1 pkg. (1.25 oz) taco 1/2 cup shredded cheddar cheese
seasoning mix sour cream
1 small tomato tortilla or corn chips
Preheat oven to 375. Spread refried beans into bottom of Deep Dish Baker with Super Scraper.
Combine cream cheese and taco seasoning in Batter Bowl. Press garlic with Garlic Press; add to
cream cheese mixture. Core tomato with Tomato Corer, cut tomato with 5-inch Self-Sharpening
Knife. Chop onion and olives with Food Chopper. Sprinkle tomato, olives and onion over cream
cheese mixture. Top with cheddar cheese. Bake 25-30 minutes or until hot. Serve with sour cream
and chips.
Microwave variation: Microwave on High for 3 minutes; turn. Cook on High an additional 2-3 minutes
or until mixture is bubbly around edges.
TACO RING
1/2 lb. beef cooked, drained
1 pkg taco seasoning
2 tbs water
4 oz shredded cheese
2-8oz pkg crescent rolls
1/2 head lettuce, shredded
1 tomato, cubed
black olives, sliced
onion chopped
1 green pepper
1 cup salsa
sour cream
Preheat oven to 375. Combine cooked meat, taco seasoning, cheese, and water.
Arrange rolls in a circle points outward. Scoop meat mixture over rolls. Fold in
points and tuck under. bake 20-25 min. v-cut top of pepper. Place pepper in
center of ring and fill with salsa. Mound lettuce, onion, tomato, olives around
pepper. garnish with sour cream.
PEPPERONI PINWHEELS
1 package (8 oz) refrigerated crescent rolls
1 package (3 1/2 oz) sliced pepperoni
1/2 cup shredded mozzarella cheese
1 cup pizza sauce, warmed
Preheat oven to 350. Unroll dough into 4 long rectangles on 9x13 cutting board. Firmly press diagonal
perforations to seal. Place pepperoni slices on rectangles and sprinkle with cheese. Roll up starting
with shortest side then press edges to seal.. Slice each roll into 4 slices using the 5-inch
Self-Sharpening Knife. Place each slice cut side down onto Baking Stone. Bake for 18-20 minutes or
until golden brown. Serve with warm pizza sauce. You can also use ham and cheese for
these...spread a little mustard on the dough and bake the same way. My kids love them.
PHILLY BEEF-STUFFED SANDWICH
1 c green bell pepper, chopped
?c onion,chopped
1 T vegetable oil
2 garlic cloves, pressed
1t dried oregano leaves, divided
2 packages refrigerated pizza crust
8 oz thinly sliced deli roast beef
8 oz thinly sliced American cheese
1 egg white, lightly beaten
1 T water
Preheat oven to 400 F. Saute garlic, bell pepper, onion and ? t oregano. Cook 3-4 min until
vegies are crisp tender. Remove from heat.
Unroll pizza crust onto lightly floured surface. Roll out crust 12x9? rectangle; cover with half of the
beef, cheese and vegies to within ?? of edges. Starting at longest side roll up, jelly roll fashion;
press seams together to seal. Repeat with remaining crust and filling. Place rolls, seam sides down,
on pizza pan. Join ends of rolls together to form 1 large ring; press ends together to seal. In small
bowl, combine egg white and water; brush onto dough. Sprinkle with remaining oregano. Bake
20-25 minutes or until golden brown. (In the middle of oven.) Let stand 10 minutes before cutting.
COOL VEGGIE PIZZA
1 can refrigerated crescent rolls
2 (8oz) cream cheese, softened ( use any kind)
1 ? T Mayo
1 T dill weed
salt and pepper to taste
Preheat oven to 350F. Spread crescent roll dough on pizza pan and pinch seams together. Bake
10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream
cheese, mayo , dill weed, salt and pepper. Spread the cheese mix on top of cooled crust.
Toppings: All finely chopped.
Zucchini Green onions mushrooms tomatoes, seeded
bell peppers cucumbers, seeded broccoli carrots
Sprinkle favorite fresh vegies over cheese mix. Refrigerate before serving.
SMOKY BARBECUE CHICKEN PIZZA
1 pkg refrigerated pizza crust
1 ? c colby-jack cheese, divided
2 c chopped cooked chicken
? c barbecue sauce
? c green bell pepper, chopped or thinly sliced
? c red onion, thinly sliced
Preheat oven 425 F. Roll pizza crust into a 12? circle on pizza pan. Sprinkle crust with 1 cup
cheese.
In a large bowl, combine chicken and barbecue sauce, tossing to coat. Top crust with chicken
mixture, green pepper and onion. Sprinkle with remaining ? cup cheese. Bake 15-20 minutes or
until crust is golden.
DOUBLE CHOCOLATE MOCHA TRIFLE
1 pkg of brownie mix ( plus ingredients to make brownies)
1 ? c cold milk
2 pkg white chocolate instant pudding ( Vanilla maybe substituted)
? warm water
4 t instant coffee granules ( I used ? c strong brewed coffee)
3 cups thawed frozen whipped topping
3 toffee bars (1.5oz), coarsely chopped ( or any favorite chocolate bars)
Make brownies according to directions in 9x13? pan. Cool completely. Whisk pudding into milk
until it begins to thicken. Dissolve coffee granules in warm water; add to pudding, mix well. Fold in
whipped topping. Cut brownies into 1? cubes. Chop chocolate bars. Layer 1/3 brownie cubes
onto bottom of serving bowl. Top with 1/3 pudding mix, pressing lightly, add 1/3 chopped bars.
Repeat layers two more times. Chill 30 minutes before serving.
TAFFY APPLE PIZZA
This taste like eating caramel apples on sugar cookies. This is my favorite fun dessert.
1 pkg refrigerated sugar cookie dough, softened
1 8oz pkg cream cheese, softened
? c packed brown sugar
? c peanut butter
? t vanilla
2 med Granny Smith apples, peeled,cored, and sliced
cinnamon
? c caramel ice cream topping
? c peanuts, chopped
Preheat oven to 350F. Shape dough into a ball. Place dough in center of pizza pan; flatten slightly
with palm of hand. Roll dough out to 14? circle, about a ?? thick. Bake 16-18 minutes. Cool 10
minutes. Carefully loosen cookie from sheet with serrated knife; cool completely.
Combine cream cheese, brown sugar, peanut butter and vanilla; mix well. Spead mixture evenly
over top of cookie. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon. To
heat caramel topping, microwave on HIGH 30-45 sec or until warm; drizzle over apples. Sprinkle
nuts on top.
NOTE: Dip apples in lemon-lime soda to prevent them from turning brown. I( I find a cheap can
works the best.)
CHICKEN CLUB BRUNCH RING
1 c mayo
2 T Dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 can (10oz)-chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 c (4oz) finely shredded Swiss cheese, divided
2 pkgs. refrigerated crescent rolls
1 med red bell pepper
2 c shredded lettuce
Preheat oven to 375 F. In a small bowl combine mayo and mustard. Add parsley and onion to
mayo mixture; mix well. In larger bowl, flake chicken. Add bacon, ? c of cheese, and 1/3 c of
mayo mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a
circle on baking stone with wide ends of triangles overlapping in the center and points toward the
outside. (There should be a 5? diameter opening in center of Stone.) Scoop chicken mixture evenly
onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under
wide ends of dough at center of ring. (Filling will not be completely covered.) Cut tomato slices in
half. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep
golden brown, Remove from oven; immediately sprinkle with remaining ? cup cheese. Cut bell
pepper in half. Remove seeds and membranes. Fill with remaining mayo mixture; place in center of
ring. Arrange lettuce around pepper.
Yields: 8 servings
FLORENTINE CHICKEN RING
1 can (10oz)-chunk white chicken, drained and flaked
? c red bell pepper, chopped
1 pkg. (10oz) frozen chopped spinach, thawed and well drained
1 c (40z) shredded cheddar cheese
1/3 c mayo
1 t lemon zest
? t salt
1/8 t ground nutmeg
2 pkgs. Refrigerated crescent rolls
Preheat oven to 375 F. In large bowl. Flake chicken. Add chopped pepper, spinach, cheese,
mayo, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles.
Arrange triangles in circle on Stone with wide ends overlapping in the center and points toward the
outside. (There should be a 5? diameter opening in the center.) Scoop chicken mixture evenly onto
widest end of each triangle. Bring outside points of triangles up over filling and tick under wide ends
of dough at center of ring. (Filling will be completely covered.) Bake 20-25 minutes or until golden
brown.
Yield: 8 servings
BRUNCH PIZZA
Crust:
1 pkg. (24oz) frozen shredded hash brown patties, thawed and broken apart
1 egg
Salt and pepper to taste
Egg Topping:
7 eggs
? c milk
1 ? c shredded Cheddar Cheese
Optional Ingredients:
Chopped onion
Chopped bell pepper
Sliced mushrooms
Bacon, cooked and crumbled
Chopped ham
Cooked and sliced or crumbled sausage
Note: I use Ore-Ida frozen patties in Cheddar. I also use whatever cheese I have in the frige. You
can use as toppings whatever you like in your omelets. If your stone is well seasoned, you will not
need parchment paper.
Preheat oven to 400 F. Place parchment paper on 15? baking stone. Combine potatoes and one
egg in bowl. Spread potatoes on the stone in 14? circle. Pat down with back of spoon. Season
with salt and pepper. Bake for 20 minutes. Whisk eggs and milk in microwave safe 8-cup bowl.
Place in microwave and cook on high for 3 minutes. Stir. Cook an additional 3 minutes. Stir.
Spread cooked eggs evenly over baked potato crust. Top with optional ingredients. Sprinkle with
cheese and bake for an additional 10 minutes. Cut into wedges.
Yield: 10-12 servings
CHICKEN AND BROCCOLI BRAID
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cut red bell pepper. chopped
1 garlic clove, pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayo
2 tsp dill mix
1/4 tsp salt
2 pkgs (8 oz ea) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs slivered almonds
Preheat oven to 375. Mix first 8 ingredients together in bowl.
Unroll 1 package of crescent dough; do not separate. Arrange
longest sides of dough across width of rectangular baking stone.
Repeat with remaining package of dough. Roll dough to seal
perforations. On longest side of baking stone, cut dough into
strips 1 1/2 inches apart, 3 inches deep (there will be 6 inches
in the center for the filling). Spread filling evenly over middle
of dough. To braid, lift strips of dough across mixture to meet
in center, twisting each strip one turn. Continue alternating
strips to form braid. Tuck ends under to seal at end of braid.
Brush egg white over dough using pastry brush. Sprinkle with
almonds. Bake 25-28 minutes or until golden brown.
BANANA SPLIT BROWNIE PIZZA
Submitted by Shaila Allen
Recipe is from the Pampered Chef's Hostess Collection. I also like to use miniature
marshmallows and drizzle caramel topping, too. You can use Hershey's syrup as a
substitute for the chocolate and butter. Enjoy!
Ingredients
1 pkg. (approx. 21 oz.) brownie mix
2 pkgs.(8 oz. each) cream cheese, softened
2/3 c. sugar
1 can (8 oz.) crushed pineapple, drained
Banana slices
Strawberry slices
1/2 c. chopped nuts
1 oz. semi-sweet chocolate
1 tablespoon butter or margarine
Directions
Preheat oven to 375. Prepare brownie mix in bowl according to package directions.
Pour brownie mix into a 14-inch pizza pan. Bake 15-20 minutes or until set. Cool to
room temperature. Mix cream cheese and sugar until smooth. Spread over brownie
crust. Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth.
Drizzle over pizza. Chill. Cut into wedges.
BRAIDED STUFFED PIZZA BREAD
Submitted by Heather Wratchford
Ingredients
This recipe is VERY good, when I make the Braided Stuffed Pizza, it is the first to
go.
1 (10 oz) can Pillsbury Refrigerated Pizza Crust
2 tablespoons or more of Alouette Gourmet Spreadable Cheese
40 slices of Hormel pepperoni
1 cup (4 oz) shredded mozzarella cheese
2 tablespoons freshly grated Parmesan Cheese (It REALLY adds flavor)
1 egg yolk
1 teaspoon water
5-6 mushrooms
Fresh basil (optional)
Directions
Heat oven to 400 degrees. Unroll dough onto Rectangle Baking Stone. Use
Dough and Pizza Roller to roll out into an 11" x 14" rectangle. Spread Alouette
Gourmet Spreadable Cheese lengthwise down center third of rectangle to within
1" of short ends. Top with pepperoni. Slice mushrooms with Egg Slicer Plus and
place on top of pepperoni. Snip fresh basil over all. Sprinkle on mozzarella and
parmesan cheese.
With Pizza Cutter, cut 1? slices from edge to within ?? of filling. Fold short ends
of dough 1 inch over filling on both ends. To give braided appearance, fold strips
of dough at and angle over filling, alternating from side to side. In 1-Qt. Batter
Bowl, beat egg yolk and water with Stainless Steel Whisk, brush over braid with
Pastry Brush. Sprinkle with poppy seeds. Bake 11-16 minutes or until golden
brown. Serve with pizza sauce (if desired.)
NOTE: Alouette Gourmet Spreadable Cheese can be found at "Publix" in the
cheese section. (Soft cream cheese with herbs OR Garlic & Herb Creamy
Spreadable Cheese can be substituted.)
This recipe is adapted from Pampered Chef.
APPLE NUT RING
2 pkg (8oz each) refrigerated buttermilk biscuits
3/4 c sugar
1 T cinnamon
1/4 c butter or margarine, melted
2 medium apples
1/3 c chopped nuts
1/4 c raisins
Preheat oven to 400F. Separate biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits
into melted butter, then roll in sugar mixture. Arrange biscuits in a single layer in Deep Dish
Baker(10" round pan). Peel, core and slice apples. Cut apple slices in half. Place an apple slice
between each biscuit and around outer edge. Mix nuts and raisins with remaining sugar mixture and
sprinkle over the top. Bake 25-30 minutes or until golden brown.
CHEESY MOSTACCIOLI
1 package(1 pound) mostaccioli pasta, cooked
1 1/2 pounds ground beef, browned and drained
1 can (11oz) cheddar cheese soup
1 jar (30oz) spaghetti sauce
1 t black pepper
1 t Italian seasoning
3 c shredded mozzarella
Preheat oven to 400F. Combine pasta, meat, soup and spaghetti sauce. Add pepper,seasoning and
2 cups of cheese. Mix to combine. Place in Baking Bowl(or large casserole dish). Sprinkle with
remaining cheese on top.
Bake for 25 minutes.
Yield: 8-10 servings
QUICK APPLE CRISP
5 Granny Smith apples, peeled, cored and sliced
9 oz. pkg. yellow cake mix
2 Tblsp. sugar
1 Tblsp. cinnamon
1/4 cup melted oleo
Place apple slices in deep dish baker and sprinkle with dry cake
mix. Mix sugar and cinnamon and sprinkle on top. Drizzle melted
oleo over all. Bake 350 degrees for 30-35 mins.
Serve warm with whipped cream or ice cream, if desired.