Pampered chef recipe

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: : Mediterranean Chicken Ring : 2 pkg. pilsbury crescent rolls : 1 pkg. "recipe ready" chicken breast (or some cooked, cooled chicken) : 1/2 red onion : 1 red pepper : 1/2 cup Kalamata olives : 1 8oz. container crumbled feta cheese : 1 pkg. frozen spinach, thawed and drained well : 2 cloves garlic : Lay out the crescents into a circle with the : points out. Roll center of circle a bit to : make it into 1 flat piece. : Chop veggies and chicken. Put garlic through a : garlic press. Mix everything up and spread onto the : crescent rolls. Pull the points of the crescents up : over the filling and tuck into center. : Bake 25 minutes at 375. : -------------- : Chicken Divan Pie : Recipe By : : Serving Size : 1 Preparation Time: 0:00 : Categories : Brunch Pampered Chef : : Amount Measurement Ingredient Preparation Method : 1 1/2 cups cooked rice : 4 eggs--divided : 1 cup shredded cheddar cheese--shredded--4 oz. : 2 tablespoons all-purpose flour : 1 cup milk : 1 cup broccoli--cooked and chopped : 1 cup chicken or turkey--cooked and chopped : 1/4 cup green onions--chopped : 1/4 teaspoon salt : 1 dash ground black pepper : 1/4 cup Parmesan cheese--grated--1 oz. : : Preheat oven to 350 degrees F. : In small bowl, combine rice and 1 of the eggs: mix well. : Press rice mixture onto bottom and up side of lightly greased 9-inch : pie plate. : In large bowl, toss cheddar cheese with flour. Add remaining 3 eggs, : milk, : broccoli, chicken, onions, salt and pepper: mix well. Pour over rice : crust. : Sprinkle with Parmesan cheese. Bake 50-60 minutes or until set in : center. : Yield: 6-8 servings. : Recipes from the Heart, The Pampered Chef, 1997, Page 74. : : ------------- : All-Occasion Cookies (this is the Pampered Chef recipe) : 1 pound (4 sticks) butter or margarine, divided (do not use : vegetable oil spreads) : 2 3/4 Cups (11 oz.) Flour : 1 pkg. White Cake Mix : Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened. : Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. : Using Stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) : Shape dough, bake and decorate as desired. : Flavor Variations: : Chocolate: Substitute one package devil's food cake mix for the white cake mix. Add flour and butter as recipe directs. : Spice: Substitute one package yellow cake mix for white cake mix. Add 1 Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as recipe directs. : Peanut Butter: Substitute one package yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs. : This dough is versitile, can spread cream cheese on top, and add pie filling.. : Apple Cranberry Cookie Cobbler : 4 granny smiths : 1 (16oz) can whole berry cranberry sauce : 1/3 C of packed brown sugar : 3 T all-purpose flour : 1 Tsp cinnamon : ½ pkg Refrigerated sugar cookie dough (keep : frozen) : Preheat oven to 400. peel,core,slice : apples. Cut apples in half, place in : DDB. : Combine cranberyy sauce, sugar, flour, and : cinnamon in 1qt BB. Pour over : apples. Slice frozen dough into ¼ inch : slices with GARNISHER. Arrange : evenly over apple mixture. Bake 30-35 : minutes or until apples are tender and : top is golden brown. : Yield: 10 servings, 20 sample servings : 353 calories and 12 grams of fat

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