Posted by Ginger on May 11, 2001 at 09:42:40:
In Reply to: pampered chef desserts posted by Nancy Cappelletty on May 10, 2001 at 20:52:51:
Apple Bundles
Recipe By : Pampered Chef
Serving Size : 8
2 lg apples
1 pkg refrigerated breadstick dough -- 11 oz
1 med orange
2 tbsp butter -- melted
1/2 c sugar
1 tsp cinnamon
Preheat oven to 375F. Peal, core, and slice apples. Cut slices in half. Unroll dough; separate into 8 breadsticks. Cut each in half crosswise to make 16 strips. Place 3-4 apple slices at the end of each piece of dough; roll up. Arrange bundles in greased 7x11-inch pan. Zest 1 teaspoon orange rind, set aside. Juice orange. Pour orange juice into bottom of pan. Poor butter over bundles. Mix zest, sugar and cinnamon; spoon over bundles. Bake 25-30 minutes or until golden brown. Serve warm or topped with light whipped topping if desired.
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Title: Chocolate Chip Sensation
Yield: 20 Servings
Ingredients
1 pk refrigerated chocolate chip
-cookie
8 oz cream cheese; softened
1/3 c sugar
1 pt half and half
1 pk instant pudding mix;
-chocolate
1/4 c nuts; chopped
Instructions
Preheat oven to 375ø. Roll cookie dough into a ball and flatten. Roll out
dough into a 13" circle on baking stone. Bake cookie for 12 - 15 minutes
or until browned. Let cool 10 minutes. Loosen crust from stone. Cool
completely. Combine cream cheese and sugar; set aside.
Combine half and half and instant pudding. Let set until firm, about 5
minutes. Spread cream cheese mixture on thoroughly cooled cookie base.
Layer pudding mixture on thoroughly cooled cookie base. Layer pudding
mixture over cream cheese layer. Sprinkle chopped nuts over cookie. Chill
until served. Source: Pampered Chef Favorites II.
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Title: Peanut And Candy Brownie Pizza
Yield: 16 Servings
Ingredients
1 pk (21.5-oz) pillsbury fudge
-brownie m; ix
2 tb flour
1/3 c water
1/4 c oil
1 egg
1 c miniature marshmallows
1/2 c candy-coated cbocolate
-pieces
1/2 c peanuts; chopped with food
-chopper
1/3 c caramel ice cream topping
Instructions
Heat oven to 350 degrees. Combine brownie mix, flour, water, oil and egg
in Batter Bowl; beat 50 strokes by hand. Place Parchment Paper on 15-inch
Baking Stone. Pour brownie mixture on paper and spread into a 14-inch
circle.
Bake for 15 to 20 minutes. DO NOT OVERBAKE. Immediately sprinkle with
marshmallows, candy-coated chocolate pieces and peanuts. Cool for 20
minutes. Drizzle with ice cream topping using V-Shaped Cutter. Cool
completely. Cut into squares to serve. 16 servings.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF