Re: Pampered Chef Recipes

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: These recipes are awesome. I have been looking for someone : that was willing to share pc recipes. I love the : product and they always have good recipes. : If you want to share others feel free to e-mail them : to me. I have looked forever for the chicken and : broccoli braid recipe and Mom's apple crisp. I : used both from you. I believe the apple crips recipe : you have listed is the one for moms apple crisp but : i'm not positive. I don't remember the consultant : using graham crackers in it. I will take recipes from : anyone that is interested in sharing and I will give : back to you as I get new ones myself. I am not a consultant. : I have hosted 5 parties and have another coming up soon. : TIA : : 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. : : : : -------------------------------------------------------------------------------- : : 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. : : : -------------------------------------------------------------------------------- : : 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.

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