Posted by Lisa Johnson on October 20, 2001 at 20:16:23:
In Reply to: Pampered Chef Recipes posted by sherry on July 26, 2001 at 14:21:30:
: emaining triangle into thirds, staring at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke like fashion over filling. Press ends to seal at centre and outer edges
: : 4. Place Baking Stone on Large Rack. Bake 25-30 minutes or until golden brown: cool slightly. For glaze, mix icing sugar and milk until smooth: drizzle over ring using V-shaped Cutter.
: :
: :
: :
: : Taco Ring
: : 1/2 pond ground beef, cooked and drained 1 package taco seasoning mix 1 cup (4 ounces) shredded Cheddar cheese 2 Tbsp water 2 packages (8 ounces) refrigerated crescent roll dough 1 medium green pepper 1/2 head of lettuce, shredded 1 medium tomato, cubed 1 small onion, chopped 1 cup of salsa sour cream
: : Preheat oven to 375. Combine meat, seasoning, cheese, and water in a bowl. Arrange crescent triangles on a round baking stone. The bases will overlap and points to the outside (it should look like a sunburst). Scoop the meat mixture over the crescent rolls. Fold the triangle over filling and tuck under the base at the center. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Cut the top of the green pepper off and take out the seeds. Place the pepper in the center of the ring and fill with salsa. Mound the lettuce, onion, and tomato around the pepper. Garnish with sour cream. Show-off your beautiful dish and then enjoy!
: : Variations:
: : Make your favorite chicken salad recipe and scoop it on the base! This is great!
: : Omit the taco seasoning from the above recipe and you have a cheeseburger ring!
: : 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.
:
: -----------------
: Light and Simple
: Traditional Favorites with a Lighter Side
:
: Pampered Chef Stuffed Jalapeno Peppers
: 18 jalapeno peppers (2 1/2 inches to 3 inches)
: Cut in half lengthwise
: 1 garlic clove, pressed
: 1 pkg (8 ounce) fat free cream cheese, softened
: 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
: 1/4 cup fat free mayonnasie
: 1/2 teaspoon dried oregano leaves
: 2 egg whites
: 1 tablespoon skim milk
: 3 cups crushed corn flake cereal, crushed
: Salsa
: Preheat oven tp 375.
: Cut each pepper in half lengthwise.
: Remove seeds and membranes .
: Press garlic.
: Add cream cheese, cheddar cheese, mayo and oregano
: mixing well. Fill with mixture. Piping about 1 tablespoon in each to fill. Lightly whisk egg whites and milk, together.
: Finely crush cereal in sealed plastic bag. Dip each in egg white, then corn flakes to coat.Place pepper half on Classic Round Stone. Spray each pepper with vegtable oil using spritzer. Bake 30 minutes or till peppers are tender. Serve with salsa.
: Yields: 36 pepper halves.
: Added on Date: 05/25/01
: -----------------
:
: Garlic Parmesan Pull-Apart Bread
: _________________________________
: 1/3 c butter or marg melted
: 1 c Parmesan cheese grated
: 2 tsp Italian Seasoning
: 2 garlic cloves, pressed
: 2 packages (11.3 oz each) refridgerated biscuts
:
: Preheat oven to 375. Lightly spray fluted pan with oil (preferably use Pampered Chef Stoneware) if you do not have a Stoneware pan by Pampered Chef anykind will do spray with Pam. Combine cheese, garlic and italian seasoning. Cut each biscut in four pieces. Dip each piece in melted butter then roll in cheese mixture and arrange evenly in pan. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes on rack then carefully invert to remove bread. Cool slightly.
:
: 16 servings
: 170 calories, 8g fat, 150mg sodium, 1g dietary fiber
: ----------------
: Chicken & Broccoli Braid
: 2 cups cooked chicken, chopped
: 1 cup broccoli, chopped
: 1/2 cup red bell pepper, chopped
: 1 garlic clove, pressed
: 4 oz. (1cup) sharp cheddar cheese, shredded
: 1/2 cup mayonnaise
: 2 tsp. all-purpose dill mix
: 1/4 tsp. salt
: 2 pkgs. (8oz. each) refrigerated crescent rolls
: 1 egg white, lightly beaten
: 2 tbls. slivered almonds
: Directions - Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (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 on turn. Continue alternating strips to form a 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 deep golden brown.
: Yield: 10 servings
: Approximately 410 calories and 27 grams of fat per serving
: Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
: ----------------------
: 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.
: I asked on my Pampered Chef loop and got this response:
: 1 can of fruit cocktail
: mandarin oranges
: can of crushed pineapple
: banana
: 3.4 oz box of Jello instant pudding
: Drain almost all liquid from fruits and dump in chillzanne bowl. Cut up banana with crinkle cutter. Pour pudding powder over fruit and mix with mix n scraper. It makes a delicious glaze. I added chopped pecans to mine.
:
: ----------------
: Pampered Chef Ham Florentine Wreath
: --------------------------------------------------------------------------------
: Pampered Chef Recipe
: 2 8 oz packages refrigerated crescent rolls
: 8 oz thickly sliced deli ham, diced
: 1/4 c green onions with tops, thinly sliced
: 5 oz swiss cheese, grated (1 1/4 cups)
: 10 oz frozen chopped spinach, thawed and well drained
: 1/4 cup mayonnaise
: 1/4 t coarsely ground black pepper
: 2 plum tomatoes, sliced
: 1 egg, separated
: 1/4 cup almonds, chopped
: Preheat oven to 375. Unroll crescents into 16 triangles. With wide end toward center arrange 8 triangles in circle. Arrange remaining 8 triangles in center matching wide ends. Seal seams. Mix ham, green onions, 1 c cheese, spinach, mayo and black pepper. Scoop filling over seams of dough forming circle. Arrange tomatoes in overlapping circular pattern over filling. Top with remaining cheese. Lift corners of dough over filling one at a time slightly overlapping to form wreath. Beat egg white lightly; brush over dough. SPrinkle almonds over wreath. Bake 25 to 30 min or until golden brown.
:
: --------------
: "Stuffed Spinich Pizza"
: 1 loaf (16 Oz.) frozen bread dough
: 1 package (10 oz.) frozen chopped spinach, thawed and drained
: 1 cup coarsely chopped mushrooms
: 1/2 cup chopped onions
: salt and ground black pepper to taste
: 2 cups (8 oz.) shredded mozzarella cheese
: 1/2 cup pizza sauce
: 2 Tablespoons grated parmesan cheese
: Let bread dough thaw and rise until doubled in size, 3-4 hours at room temp. Preheat oven to 400 degrees F. Divide risen dough into thirds. Pat 1/3 of dough into bottom and up sides of "mini baker".
:
: In "batter bowl", toss spinich, mushrooms,and onions; season with salt and pepper. Layer half of mozzarella cheese on top of dough; top with spinich mixture. Layer with remaining mozzarella cheese.
: Roll out 1/3 of dough to a 9-inch circle with "dough and pizza roller". Place on top of pizza. Pinch together top and bottom crusts. Bake 35 min. Spread pizza sauce over top; sprinkle with parmesan cheese. Bake an additional 10 min. Cool 10 min.; gently loosen and remove from "mini-baker" to "cutting board". Cut into wedges with "pizza cutter"
: Yield: 4-6 servings
: Pampered Chef suggestion: Shape remaining 1/3 dough into bread sticks. Let dough rise on 13-inch "baking stone" until doubled in size. Bake at 400 degrees F about 12-15 min. or until lightly browned.
: I hope this is the one you wanted. ENJOY!!
: ------------
: Pampered Chef Dessert Ring
: 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
: 2 - 3 tsp. milk
: Directions
: Preheat oven to 350 degrees. 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 lighly floured pizza roller, roll dough to 14" 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" of the 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 filling. Press ends to seal at center and outer edges. Bake 25 to 30 minutes or until golden brown; cool slightly. For glaze mix powdered sugar and milk until smooth.
:
: -----------------
: Mini Muffin Pan Cookie Kisses
: : Use 1 package refrigerated section premade chocolate chip cookie dough and Hershey Kisses. Cut the dough into 9 circles and each circle into quarters. Place 1 quarter in each mini muffin cup and press down with floured mini tart shaper. Put Kiss in each and bake at 350 for 10 to 12 min.
: : Flan Pan Chocolate Toffee Cakes
: : 1 (18.25 oz) package chocolate cake mix (plus ingredients to make cake)
: : 2 squares unsweetened baking chocolate
: : 1 (7oz) jar marchmallow creme
: : 2 T milk
: : 3 toffee bars (1.4 oz each)
: : 1 (12oz) container whipped topping)
: : Preheat oven to 350. Spray flan pans and place parchment circle in center of each. Prepare cake mix and place half in each flan pan. Bake 20 to 25 min. Remove to nonstick cooling rack; cool in pans 10 min. Turn out onto cooling rack; cool completely. Place cakes on serving platters. Cut each chocolate square into several pieces. Place chocolate, marshmallow creme and milk in 2 qt bowl. Microwave on high 1 min stirring after 30 seconds. Stir until chocolate is completely melted and mixture is smooth. Cool slightly. Chop toffee bars usig food chooper and set aside. Attach open star tip to easy accent decorator, fill with 1 cup whipped cream. Set aside for garnishing. Fold remaining whipped topping and 2/3 cup chopped toffee into chocolate mixture. Divide mixture evenly between cakes. Garnish with whipped topping and remaining chopped toffee. Refrigerate at least 30 min. serves 16.
: : Hope you enjoy these
: : If you are interested in the books these recipes came from or other products, email me as I am a PC Consultant and would love to help you purchase or get free products by hosting a show.
: :
: :
: : Turkey Club Pizza
: :
: : Servings : 6 Preparation Time :0:00
: : Categories : CA:Pizza
: :
: :
: : Amount Measure Ingredient -- Preparation Method
: : -------- ------------ --------------------------------
: : 1 Pkg Refrigerated Pizza Dough
: : 2 Tsp Sesame seeds
: : 1/4 C Mayonnaise
: : 1 Tsp Lemon zest
: : 1 C Shredded Jack cheese
: : 1/2 Tbsp Basil
: : 4 Oz Deli Sliced Turkey Meat
: : 6 Slices Bacon -- Cooked And Drained
: : 1 Sm Tomato -- Thinly Sliced
: : 1/2 C Swiss Cheese -- Shredded
: :
: : Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame
: : seeds. Bake for 10 minutes at 425F degrees.
: :
: : Mix mayo and lemon zest. Spread over crust. Top with remaining
: : ingredients in order listed and bake 425F degrees for 7-9 minutes.
: :
: Brownie Pizza
: 1 package brownie mix (21-ounce)
: 2 tablespoons flour
: 1/3 cup water
: 1/4 cup vegetable oil
: 1 egg
: 1/2 cup peanuts or chocolate chips-chopped up
: 1/2 cup M&m's or Reese's Pieces -chopped up
: 1 cup mini marshmallows
: 1/2 cup caramel ice cream topping
: Preheat oven to 350?. Sprat a 12-inch pizza pan with cooking spray.
: In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat by hand for about 1 minute, or 50 strokes. Stir in peanuts or chocolate chips. Spread batter in the pan and sprinkle with M&m's or Reese's Pieces. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel sauce. Slice into wedges when cool. Makes 16 to 20 wedges.
: Phillsbury Turning Pampered Chef
: Turning out the Best Recipe Booklet
: --------
: 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.
:
: - - - - - - - - - - - - - - - - - -
: 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 375?. 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.
: - - - - - - - - - - - - - - - - - -
: 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
: -------------
: Cherry Chocolate Bonbons
: 1 (10-oz.) jar maraschino cherries
: 2 squares unsweetened chocolate (4 ounces)
: 6 tablespoons butter
: 1 cup granulated sugar
: 2 eggs
: 1/2 teaspoon vanilla
: 1/2 cup all-purpose flour
: Chocolate Fudge Filling:
: Half a 3-oz. package cream cheese, softened
: 1/2 teaspoon vanilla
: 2 tablespoons corn syrup
: 1-1/2 squares unsweetened chocolate, melted and cooled
: 3/4 cup powdered sugar, divided use
: Yield: 24 mini-cups
: Prep time: 1 hour
: Bake: 20 minutes
: Grease or spray 24 miniature muffin cups, 1-3/4x1-inch. Heat oven to 350 degrees.
: Drain maraschino cherries, reserving their liquid. Let cherries stand on paper towels to dry. Meanwhile, in a medium-size, microwavable bowl, microwave on high 2 squares of unsweetened chocolate, chopped into chunks, with the butter for 1 minute or until butter is melted. Stir until chocolate chunks are completely melted.
: Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour to form a brownie batter. Fill the greased mini-muffin cups about 2/3 full of batter. Bake at 350 degrees for about 20 minutes or until a wooden pick inserted into center comes out with moist crumbs. Do not overbake.
: Cool slightly in muffin pans; loosen edges with tip of knife. Remove from pans. Turn each brownie cup onto a waxed paper-lined tray while brownies are warm. Make a 1/2-inch indentation into the top of each, using the end of a wooden spoon. Cool brownie cups completely.
: Combine 1/4 cup of the powdered sugar with enough reserved maraschino cherry liquid to form a thin glaze. Set aside.
: Chocolate Fudge Filling: Beat cream cheese and vanilla until smooth. Slowly pour in corn syrup, beating until blended. Add melted and cooled chocolate (1-1/2 squares). Beat smooth. Gradually add remaining 1/2 cup powdered sugar, beating until well blended.
: Spoon or pipe about 1 teaspoon of the filling into the indentation of each brownie cup. Gently press a drained maraschino cherry into filling. Stir the thin powdered sugar glaze again and drizzle over each mini-cup.
: Recipe adapted from Baker's Chocolate.
:
: Publication date: 02-07-01
: -----------
: Mac'n Cheese Soup
: Pampered Chef 2000 Main Dishes
: 1 pkg (14 ounce) deluxe type Mac & cheese
: 1 cup broccoli, chopped
: 1/2 cup onion, chopped
: 1 cup water
: 2 1/2 cups milk
: 1 (10 ounce) can condensed cheddar soup
: 1 cup cubed cooked ham
: 1. Cooked macaroni as package says in a 4 qt casserole. Drain in large collander
: 2. Meanwhile, chop broccoli and onion; in food chopper.
: 3. Combine broccoli, onions, water in the casserole. Bring to a boil:cook 2 minutes.
: DONOT DRAIN.
: 4. Stir in cooked macaroni, cheese sauce from pouch, milk, cheese soup and ham.
: Return to a boil; stirring occasionally.
: Use soup ladle and serve in 6 bowls..
: Serving 6:
:
: -----------
: Chocolate Strawberry Delight
: Recipe By : Pampered Chef
: 24 chocolate flavored graham cracker squares
: 1/2 cup butter or margarine -- melted
: 1/4 cup sugar
: 1 12oz. carton Cool Whip -- thawed
: 1 3.9oz. pkg. chocolate pudding mix -- not prepared
: 1 cup sour cream
: 1 pint strawberries -- hulled and sliced
: 1 ounce semisweet chocolate -- melted
: 2 teaspoons butter or margarine -- melted
: Finely chop or crush graham crackers in food processor or with hand. Combine cracker crumbs, butter and sugar. Press into bottom and up sides of a springform pan or large pie pan. Combine cool whip, pudding and sour cream. Pour half of filling over crust. Layer strawberries on top of filling. Pour on remaining filling. Melt chocolate and 2 t. butter together on high for 1min30secs in Microwave. Drizzle over top of pie. Serve or refrigerate.
:
: ------------
: Rav'n Ravioli
: 1 medium green bell pepper
: 1/2 onion, chopped
: 1 teaspoon olive oil
: 1 garlic clove, pressed or choped fine
: 1 jar (26-28)ounces spaghetti sauce
: 2 packages (9 ounces each)
: refrigerated ravioli (any flavor)
: 1 1/4 cups water
: 12 French Bread bageutte slices (4 ounces)
: 1/4 cup butter or margarine, melted
: 4 ounces mozzarella chees, shredded to = 1 cup
: 1 ounce frsh Parmesan cheese, grated (about 1/4 cup)
: 1. Preheat oven to 400 degrees F.
: Chop bell pepper and onion.
: In a 4 quart casserole, heat olive oil over medium heat; add bell pepper and onion and garlic.
: Cook 2-3 minutes or umtil veggies are tender.
: Stir in spaghetti sauce, ravioli and water. Bring to boil.
: 2. Meanwhile, if not using baggettes, cut a loaf of french bread into 12 slices 1/2 inch thick.
: Place butter in casserole, microwave for 1 minute on high or till melted.
: Add bread slices, toss to coat evenly.
: 3. Spoon 1/2 of the ravioli mixture into the casserole dish, top with mozzarella cheese, the rest of the ravioli mixture.
: 4. Arrange the bread slices, slightly overlapping around the edges and press lightly into the ravioli mixture. Sprinkle the parmesan cheese over the top and bake uncovered ,till ravioli is heated thru and bread is crisp....
: Pampered Chef Main Dish Meals
: 2000
:
: 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
: ? 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 ? 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
: ------------
: Taffy Apple Pizza
: Recipe By :Pampered Chef
: Serving Size : 0 Preparation Time :0:00
: Categories : Dessert
: Amount Measure Ingredient -- Preparation Method
: -------- ------------ --------------------------------
: 1 roll refrigerated sugar cookie dough -- softened
: 1 pkg. cream cheese -- (8 oz.) softened
: 1/2 cup packed brown sugar
: 1/4 cup peanut butter
: 1/2 teaspoon vanilla
: 2 med. Granny Smith apples -- peeled,cored, and sliced
: cinnamon
: 1/4 cup caramel ice cream topping
: 1/2 cup 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 1/4" 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.
: NOTES : Dip apples in lemon-lime soda to prevent them from turning brown. ( I find a cheap can works the best.)
:
: TARTE TATIN
: FOR THE SUGAR DOUGH:
: 3 1/2 cups all-purpose flour
: 2 sticks unsalted butter, cut into small cubes and kept very cold
: 1 generous cup confectioner's sugar
: Pinch of granulated sugar
: 2 whole eggs
: Extra flour for forming and rolling
: FOR THE TARTE:
: 6 lbs. firm tart apples, medium size
: 1 lemon, cut in half
: 2 cups granulated sugar
: 1 3/4 sticks unsalted butter, sliced into pats and chilled
: Whipped cream for serving (optional)
: Make the sugar dough at least two hours in advance. Place flour in
: food processor fitted with metal blade. Add butter cubes and pulse
: briefly until they begin to incorporate into the flour. Add sugars
: and salt; pulse briefly. Add eggs and run food processor until the
: moment the dough clumps into a ball on one side of the blade. Do not
: overprocess or the butter will become too soft. Dough should be soft
: and pliant, but not sticky. If it is, add a teaspoon or two of flour.
: Place dough on a cutting board; divide in two equal parts, and gently
: form each into a rough disk about 1-inch thick. Wrap in plastic wrap
: and chill in refrigerator for at least two hours, until disks become
: firm. Extra dough can be frozen for up to two months.
: Line range top and drip pans with aluminum foil.
: For the tarte, preheat oven to 400 degrees. Make sure you have enough
: apples by placing them whole and unpeeled in the pan. You should have
: enough to fill the pan, plus three or four extra -- you're better off
: peeling more than you need. Peel and core apples. Slice them in half
: vertically and rub with a cut lemon to retard browning.
: Place sugar in pan, covering the bottom evenly. Cover completely with
: slices of cold butter. Place over medium-high heat.
: As butter and sugar begin to melt, arrange apples in concentric
: circles on top of the sugar, standing them on their edge so that the
: cored centers are horizontal. You should be able to get about two
: rings in a 10-inch pan. They should be tightly packed, as they will
: shrink during cooking.
: Cook apples until a deep golden caramel begins to form, about 10
: minutes on the first side, and 5 to 8 minutes on the second, turning
: each apple gently with a two-pronged fork without removing it from
: formation. When turning the apples, you may wish to add an extra
: apple half to the center, where the fruit has shrunk and left space.
: The caramelizing process will create a messy, frothy bubble that can
: overflow the pan. That is normal. Beware if the pan gets too dry,
: your caramel might be ready to burn.
: Remove from heat and let apples cool slightly.
: Remove dough from refrigerator and roll over a flour-dusted surface
: into a circle slightly larger than the pan, turning the dough a
: quarter-turn after every roll to assure an even circle. It should be
: about a quarter-inch thick, or just less.
: Gently roll the pastry onto the rolling pin, starting at the point
: farthest from you and rolling it toward you. Carefully unroll the
: dough over the pan so that it is completely covered, tucking the
: excess dough down into the pan around the edges of the apples. Work
: fast so that the dough is not softened by the heat of the apples.
: Patch any holes in the crust with excess dough. Cut 6 quarter-inch
: vents into the dough to allow steam to escape
: Bake on bottom third of the oven until the pastry is crisp and golden
: brown, 20 to 25 minutes. Let tart cool in the pan for 5 to 10
: minutes. Unmold the tart by placing a large plate over pan and
: flipping it over so the plate is on bottom, the pan on top. Remove
: pan, but be careful because any juice that is left may splash.
: If any apple sticks to the bottom of the pan, transfer it to the top
: of the tarte with a spatula. Serve warm, with whipped cream on the
: side.
:
: ---------------
: Pampered Chef Taco Ring
: List of Ingredients
:
: 1/2 lb. cooked ground beef
: 1 pkg taco seasoning
: 1 cup shredded Cheddar cheese
: 2 Tbs water
: 2 8oz pkg crescent roll dough
: 1 med green pepper
: 1/2 head lettuce, shredded
: 1 med tomato, diced
: 1 small onion, diced
: 1/2 cup sliced black olives
: 1 cup salsa
: Sour cream
: Recipe
:
: Heat oven to 375. Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the 13" stone, leaving a 5" circle in center. Spoon meat on triangle bases. Fold points over meat and tuck under. Bake 20-25 min until brown. Cut off the top of the pepper (using PC V-shaped cutter). Fill pepper with salsa and place in center of ring. Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.
: Serves 8.
: ---------------
: MEXICAN CHOCOLATE CAKE
: Recipe By: Bon Appetit February 1995, p. 80.
: Servings: 12
: Mexican Chocolate Cake
: 2 cups sugar
: 1 3/4 cups all purpose flour
: 2 teaspoons ground cinnamon
: 1 teaspoon baking soda
: 1/4 teaspoon salt
: 1 1/2 cups buttermilk
: 1 cup unsalted butter
: 3/4 cup unsweetened cocoa powder
: 2 large eggs beaten to blend
: 1 1/2 teaspoons pure vanilla extract
: Mocha Frosting
: 1/2 cup unsalted butter
: 1/2 cup unsweetened cocoa powder
: 6 tablespoons buttermilk
: 1 1/2 teaspoons instant espresso powder
: 1 1/2 teaspoons pure vanilla extract
: 1/2 teaspoon ground cinnamon
: 1 pound box powdered sugar
: 2 cups slivered or sliced almonds
: Cake
: Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch pan. Combine sugar, flour, cinnamon, baking soda and salt in a large bowl. Whisk buttermilk, butter and cocoa in heavy large sauce pan over medium-low heat until butter melts. Pour over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour into pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely.
: Run knife around pan sides to loosen cake. Turn out cake onto platter. Spread frosting over top and sides of cake. Press enough almonds onto sides of cake to cover. Sprinkle cake with remaining almonds.
: Mocha Frosting
: Melt butter in medium sauce pan over medium heat. Add cocoa, buttermilk, espresso powder, vanilla and cinnamon; whisk until smooth. Remove from heat. Place powdered sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Use immediately.
:
: Mexican Chocolate Cake
: --------------------------------------------------------------------------------
: Categories: Cakes, Chocolate
: Yield: 6 servings
: 12 oz Semi sweet chocolate. melted
: 4 Eggs separated (room
: -temperature)
: 3/4 c Sugar
: 1 c Mayonnaise (room
: -temperature)
: 3/4 c Ground almonds
: 1/4 c Clour
: 1/4 c Kahlua
: COOKING echo
: Mexican Chocolate Cake
: Confectioners' Sugar
: Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm.
: Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectionr's sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it.
: ------------
: This is not Pampered Chef, but it is really good..
: Larkie
: Chocolate Chip Rollo Cookies
: 1 18-ounce package refrigerated chocolate chip cookie dough
: 36 Rollo candies
: Instructions: Place 36 miniature paper baking cups in a miniature muffin
: pan.
: Place spoonfuls of dough in baking cups. Bake at 350 degrees for 9 to 14
: minutes until light golden brown.
: Immediately press one Rollo candy into each cookie. Cool for 10 minutes.
: Remove from pan. Makes 36 cookies.
:
: Here's a few for the "Valtrompia" tubes..
: Canape Bread
: 1/3 cup very warm water
: 1 tsp. sugar
: 1 pkg. yeast
: 1 cup milk
: 2 Tbsp. butter, melted
: 1 1/4 tsp. salt
: 3 to 4 cups flour
: In measuring cup, stir warm water, sugar and yeast. Let stand for 5 minutes, stirring occasionally until mixture is foamy.
: Meanwhile, in large bowl stir together milk, butter, and salt. Next, add yeast mixture and stir all together. Add 2 1/2 cups of
: flour, blend together, then stir in as much of remaining flour as necessary to form soft dough. Turn onto lightly floured board,
: knead for 7 minutes... adding as much of remaining flour as necessary to form a smooth ball. Put into greased bowl, turn dough
: all around until greased all over. Cover with plastic wrap. Put in a warm draft-free place to rise until double in bulk. Punch
: down. Divide dough in half, roll into a log 2 inches shorter than mold and insert in mold. Cap and bake in 400 F. oven for 60 to
: 70 minutes. Remove from mold. Recipe makes two loaves. This makes a dense and crusty bread, ideal for hors d'oeuvres, etc.
: For a taste variation add one teaspoon sage, dill or other herbs to dough.
:
: Valtrompia Style Cinnamon Raisin Bread
: 1/4 cup very warm water (105-115 F.) 1 tsp. sugar
: 1 pkg. yeast
: 1/2 cup sugar
: 3/4 cup milk
: 1 egg, beaten
: 2 Tbsp. butter, melted
: 1 1/2 tsp. cinnamon
: 1 tsp. salt
: 1/2 cup raisins
: 3 to 4 cups flour
: In measuring cup, stir warm water, 1 teaspoon of the sugar and the yeast. Let stand 5 minutes, stirring occasionally, until mixture
: is foamy (if no foam forms, start again). Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining
: sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a
: soft dough. Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer
: sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free
: place to rise until double in bulk. Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in
: mold (greased or ungreased): cap on each end. Bake in preheated 400 F. oven 1 hour or until bread sounds hollow when
: tapped. Remove from mold to cool.
:
: Valtrompia Style Pepperoni Cheese Bread
: 3 to 4 cups flour
: 1/3 c. very warm water (105-115 F.)
: 1 tsp. sugar
: 1 pkg. yeast
: 1 c. milk
: 1 tsp. salt
: 1 c.grated cheddar cheese
: 1/3 c. finely chopped pepperoni
: In the measuring cup, stir together the water and sugar and yeast. Let stand for 5 minutes, stirring occasionally, until mixture is
: foamy (if no foam, start again). Meanwhile in a large bowl, stir together milk and salt. Stir in yeast mixture, cheese and
: pepperoni. Stir in 2 1/2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto a
: floured board, knead 7 minutes, using as much of the remaining flour as necessary until dough is no longer sticky. Place in a
: greased bowl, turning dough to completely coat with grease. Cover bowl with plastic wrap. Set in a draft-free warm place to
: rise until double in bulk. Punch down, divide dough in half. Roll each half into a log 2 inches shorter than mold. Place in greased
: mold and cap each end. Bake in preheated 400 F. oven for one hour or until bread sounds hollow when tapped. Remove from
: mold to cool.
:
: -------------
: Lemon Blueberry Cake
: (from Season's Best Spring/Summer '97)
: 1 package (18.25 ounces) yellow cake mix
: 1 lemon
: 2 cups fresh or frozen blueberries
: 1 1/2 cups water
: 1 package (6 ounces) lemon flavored gelatin
: Powdered sugar
: 1 container (8 ounces) frozen, whipped topping, thawed
: Preheat oven to 375 degrees. Lightly spray 9x13" baker with vegetable oil using Kitchen Spritzer. Prepare cake mix according to package directions. Zest lemon to yield 1 tablespoon zest; stir into batter. Pour batter into prepared Baker spreading evenly; sprinkle with blueberries. In bowl, microwave water on HIGH 2 1/2-3 minutes or until boiling. Whisk in gelatin until dissolved. Pour gelatin mixture evenly over top of batter. Bake 30-35 minutes or until cake tester inserted in center comes out clean. Cool slightly; sprinkle with powdered sugar. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping.
:
: ---------------
: I think this is it. I've had it before and it WAS good.
: Red, White & Blueberry Pie
: 1 Pie Shell baked according to package directions or homemade
: 1 quart fresh strawberries, divided
: 4 squares (1 oz. each) white chocolate for baking
: 1 package (8oz.) light cream cheese, softened
: 3/4 cup cold milk
: 1 package (3.3oz) white chocolate instant pudding
: 1 1/2 cups fresh blueberries, rinsed and drained
: 1 cup thawed frozen light whipped topping
: Variations - Use Blueberry Pie Filling for the blueberries, add 1 cup Whipped Topping to the pudding mixture and decorate with 1 cup whipped topping and use vanilla or lemon pudding.
: 1. Prepare Pie Shell according to package directions and cool.
: 2. Rinse Strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull
: remaining strawberries and slice using Egg Slicer Plus.
: 3. Melt white chocolate in Covered Micro-Cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refridge until set.
: 4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
: 5. Beat cream cheese in 2-QT. Batter Bowl with 10" Whisk until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over strawberries using Super Scraper.
: 6. Arrange blueberries evenly over top of pie filling. Fill Easy Accent Decorator with Whipped topping . Pipe rosettes evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into slices using Slice 'N Serve
:
: Pampered Chef and Campbell Soup Chicken Enchilada
: Cook : 25 minutes
: 1 can condensed cream of chicken soup (10 3/4)
: 1/2 cup sour cream
: 1 tablespoon butter
: 1 medium onion, chopped to = 1/2 cup
: 1 teaspoon chili powder
: 2 cups cooked, chopped chicken or turkey
: 1 can green chilies, chopped ( 4 ounces)
: 8 flour tortillas (8 inch)
: 1 cup shredded Cheddar or Monterey Jack Cheese (4 ounces)
: 1. Mix soup and sour cream.
: 2. In saucepan over medium heat, add butter.
: Now add onion and chili powder and cook till tender.
: Add the chicken, chilies and 2 tablespoons soup mixture.
: 3. Spread 1/2 cup soup mixture in a 2 qt shallow baking dish.
: Along one side of each tortilla, spread about 1/4 cup chicken mixture.
: Roll up each tortilla around filling and place seam side down in baking dish.
: 4. Spread remaining soup mixture over each enchiladas.
: Sprinkle cheese over soup mixture. Bake 350 F for 25 minutes. Serve hot. Serves 4.
:
: Pampered Chef Fiesta Tortilla Stack
: 1 can ( 9 ounces) bean dip
: 2 tablespoon plus 1/4 cup sour cream
: 1 tablespoon 1/2 teaspoon
: Pantry Southwestern Seasoning Mix-divided
: 2 cups cooked chicken, chopped
: 1/2 cup green onion with tops, slied thinly-(8)
: 3/4 cup pitted ripe olives, sliced, divided
: 1/4 cup fresh cilantro, chopped, divided
: 5 ( 10 inch) flour tortillas
: 8 ounces mild cheddar-( 2 cups)
: Vegtable oil
: 2 medium plum tomatoes, seeded and chopped
: Salsa
: 1. Preheat the oven to 375 F.
: In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream,
: and 1 tablespoon of the seasoning mix: mix well. Chop chicken
: and bell pepper and slice the green onion. Chop 1/2 cup of the olives.
: Chop the cilantro.
: 2. Place one tortilla on round baking stone (13). Use medium scoop
: and top each tortilla with 2 scoops of bean mixture; spreading within
: 1/4 inch of edge. Top evenly with 1 cup of chicken mixture.
: Place cheese over the top.Top with tortilla and repeat.
: When all or used and filling spread, spray pam over the last one
: and bake 25 to 30 minutes, till top is brown..
: 3. Mix the remaining 1/4 cup sour cream with the remaining seasoning
: spreading over top of warm tortilla and sprinke with cheese.
: Sprinkle tomato over top, the olives and chopped cilantro.
: Cut into wedges, serve with salsa.........
: Serves 6
: **Substitute
: 1 teaspoon chili powder for Pantry South Western Seasoning Mix..
:
: CHICKEN ENCHILADAS
: --------------------------------------------------------------------------------
: 1 1/2 chicken breasts
: water
: oil
: 1/2 c. flour
: 1 (28 oz.) can red chili sauce
: salt
: 1 tsp. sugar
: ground New Mexico or
: California chili (optional)
: 1 pt. sour cream
: shredded Jack and Cheddar
: cheeses
: 12 corn tortillas
: 1 (2 1/4 oz.) can sliced ripe
: olives
: 1 large onion, finely chopped
: chopped green onions
: (optional)
: Cook chicken in water to cover until tender. Cool, then
: finely shred meat. Reserve broth. Heat 3 tablespoons oil in
: large saucepan. Add flour and stir 1 minute. Stir in red
: chili sauce and half a sauce can of chicken broth. Add salt,
: if desired and sugar. Add ground chili, if desired and sour
: cream. When blended, add 1/2 cup each Jack and Cheddar cheeses
: and let melt.
: To assemble enchiladas, fry each tortilla in oil until
: softened. Drain and place on each some of the chicken, sliced
: olives, chopped onion, a little Cheddar cheese and spoonful of
: sauce. Roll and place seam side down in individual heatproof
: plates, pie pans or 13 x 9-inch baking dish. Top with sauce,
: using at least 2 cups and more if desired. Remaining sauce can
: be frozen for another batch of enchiladas. Sprinkle thickly
: with shredded Jack and Cheddar cheeses. Broil or bake at 350 degrees
: until cheese is melted and sauce is bubbly. Top with chopped
: green onions, if desired. Serves 6.
: --------------------------------------------------------------------------------
: BANANA CREAM SUPREME
: Recipe By : Pampered Chef
: Serving Size : 8-10 Preparation Time :0:00
: Categories : Cake or Pie, Dessert
:
: Amount Measure Ingredient -- Preparation Method
: -------- ------------ --------------------------------
: 16 graham cracker squares (1 1/4 c. crumbs)
: 1/4 c. margarine or butter -- melted
: 3 T. sugar
: 1 c. sour cream
: 1/2 c. milk
: 1 small box instant vanilla pudding mix
: 12 oz. Cool Whip (I use Light)
: 3 bananas -- sliced
: 2 T. chopped pecans
: Make crumbs out of the graham crackers; mix with margarine and sugar. Press into 9-inch springform pan.
: In a bowl whisk sour cream and milk. Mix in pudding until dissolved. Fold in Cool Whip.
: Spread half of the pudding mixture in the pan. Layer sliced bananas on top of that. Pour rest of pudding mixture over bananas. Sprinkle pecans over the top.
: Chill a while before serving. It sets up fairly quickly.
: Pampered Chef Dessert Ring
: 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
: 2 - 3 tsp. milk
: Directions
: Preheat oven to 350 degrees. 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 lighly floured pizza roller, roll dough to 14" 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" of the 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 filling. Press ends to seal at center and outer edges. Bake 25 to 30 minutes or until golden brown; cool slightly. For glaze mix powdered sugar and milk until smooth.
:
: -----------------
: Mini Muffin Pan Cookie Kisses
: : Use 1 package refrigerated section premade chocolate chip cookie dough and Hershey Kisses. Cut the dough into 9 circles and each circle into quarters. Place 1 quarter in each mini muffin cup and press down with floured mini tart shaper. Put Kiss in each and bake at 350 for 10 to 12 min.
: : Flan Pan Chocolate Toffee Cakes
: : 1 (18.25 oz) package chocolate cake mix (plus ingredients to make cake)
: : 2 squares unsweetened baking chocolate
: : 1 (7oz) jar marchmallow creme
: : 2 T milk
: : 3 toffee bars (1.4 oz each)
: : 1 (12oz) container whipped topping)
: : Preheat oven to 350. Spray flan pans and place parchment circle in center of each. Prepare cake mix and place half in each flan pan. Bake 20 to 25 min. Remove to nonstick cooling rack; cool in pans 10 min. Turn out onto cooling rack; cool completely. Place cakes on serving platters. Cut each chocolate square into several pieces. Place chocolate, marshmallow creme and milk in 2 qt bowl. Microwave on high 1 min stirring after 30 seconds. Stir until chocolate is completely melted and mixture is smooth. Cool slightly. Chop toffee bars usig food chooper and set aside. Attach open star tip to easy accent decorator, fill with 1 cup whipped cream. Set aside for garnishing. Fold remaining whipped topping and 2/3 cup chopped toffee into chocolate mixture. Divide mixture evenly between cakes. Garnish with whipped topping and remaining chopped toffee. Refrigerate at least 30 min. serves 16.
: : Hope you enjoy these
: : If you are interested in the books these recipes came from or other products, email me as I am a PC Consultant and would love to help you purchase or get free products by hosting a show.
: :
: :
: : Turkey Club Pizza
: :
: : Servings : 6 Preparation Time :0:00
: : Categories : CA:Pizza
: :
: :
: : Amount Measure Ingredient -- Preparation Method
: : -------- ------------ --------------------------------
: : 1 Pkg Refrigerated Pizza Dough
: : 2 Tsp Sesame seeds
: : 1/4 C Mayonnaise
: : 1 Tsp Lemon zest
: : 1 C Shredded Jack cheese
: : 1/2 Tbsp Basil
: : 4 Oz Deli Sliced Turkey Meat
: : 6 Slices Bacon -- Cooked And Drained
: : 1 Sm Tomato -- Thinly Sliced
: : 1/2 C Swiss Cheese -- Shredded
: :
: : Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame
: : seeds. Bake for 10 minutes at 425F degrees.
: :
: : Mix mayo and lemon zest. Spread over crust. Top with remaining
: : ingredients in order listed and bake 425F degrees for 7-9 minutes.
: :
: : - - - - - - - - - - - - - - - - - -
: :
: : Cherry Cheese Ring
: : Ring and Filling
: : 2 pkgs refrigerated crescent rolls?
: : 1 pkg. (250 GM) cream cheese softened
: : ? cup (50 ml) icing sugar
: : 1 egg
: : ? tsp. (2 ml) vanilla or almond extract
: : 540 ml (1 can) cherry pie filling
: : Glaze
: : ? cup (125 ml) icing sugar
: : 2-3 tsp. (10-15 ml) milk
: :
: : 1. Preheat oven to 350*(180*)
: : Unroll crescent dough. Separate into 16 triangles; reserve 4 triangles for decoration
: : On Large Round Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of Baking Stone and points toward the center
: : Using Lightly floured Dough and Pizza Roller, roll dough to 14 ? circle, pressing seams together to seal and leaving a 3 inch hole in the center
: :
: : 2. For filling, in Classic Batter Bowl, combine cream cheese, icing sugar, egg and vanilla. Spread cream cheese mixture over dough to within ? inch of the eggs: top with pie filling
: : 3. Using Pizza Cutter, cut each remaining triangle into thirds, staring at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke like fashion over filling. Press ends to seal at centre and outer edges
: : 4. Place Baking Stone on Large Rack. Bake 25-30 minutes or until golden brown: cool slightly. For glaze, mix icing sugar and milk until smooth: drizzle over ring using V-shaped Cutter.
: :