Pampered Chef Recipes
California Appetizer Pizza
1 Package (8 Ounces) refrigerated Crescent Rolls
2 Ripe Avocados, Peeled & Mashed
2 Tablespoons Onion, finely chopped
1 Lemon
1/4 Cup Sour Cream
1/2 teaspoon Salt
4 Ounces (1 Cup) Monterey Jack Cheese, Shredded
4 Ounces Flake- or leg style imitation crab meat, chopped
2 Plum Tomatoes, seeded & Chopped
2 Tablespoons Fresh Cilantro or parsley, snipped
Preheat Oven to 350 F. Unroll crescent dough; Separate into triangles. On 13’’ round baking stone, arrange triangles in circle with points in the center & wide ends toward the outside. Using lightly floured dough and pizza roller, roll out dough to a 12- inch circle, pressing seams together to seal. Bake 12- 15 Minutes or until golden brown. Remove from oven to cooling rack. Cool completely.
In a bowl, mash avocado. Finely chop onion. Juice lemon to measure 2 teaspoons lemon juice. Add sour cream, onion, lemon juice, and salt to avocado; mix well. Spread mixture evenly onto crust. Shred cheese evenly over avocado mixture. Coarsely chop crab meat. Seed and chop tomatoes. Sprinkle crab meat and tomatoes over cheese. Snip Cilantro; sprinkle over top. Cut pizza with pizza cutter; serve.
Creamy Carmel Dip
Creamy Caramel Fruit Dip
8 ounces reduced-fat cream cheese, softened
3/4 cup packed brown sugar
1 cup reduced-fat sour cream
1 cup 2 percent milk
1 (4 ounce) box vanilla instant pudding mix
2 teaspoons vanilla extract
2 teaspoons lemon juice
Combine the cream cheese and brown sugar in a medium mixer bowl. Beat at medium speed until creamy. Add the sour cream, 2 percent milk, pudding mix, vanilla and lemon juice, beating well after each addition. Chill, covered, until serving time. Serve with assorted fresh fruit.
Makes 16 servings.
Cinnamon Tostada Chips
4 (7-inch) flour tortillas
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into 8 wedges; place in single layer on Large Round Stone. Bake 8-10 minutes or until lightly browned and crisp.
Remove to Stackable Cooling Rack; cool completely. Yield: 32 chips
Cook’s Tips: Pantry Korintje Cinnamon can be substituted for ground cinnamon.
Nutrients per serving: (4 chips): Calories 45, Total Fat 1.5 g, Sodium 135 mg, Fiber less than 1 g
Key Lime Mousse Cake
1 package (9 ounces) yellow cake mix
2 tablespoons all-purpose flour
1/2 cup water
1 egg
1 container (12 ounces) frozen limeade concentrate, thawed, divided
1 package (8 ounces) cream cheese, softened
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 lime
2 tablespoons white chocolate morsels, grated (optional)
Preheat oven to 325°F. Grease and flour Springform Pan. In Small
Batter Bowl, combine cake mix and flour; mix well using Stainless Steel
Whisk. Add water and egg; whisk until smooth. Pour batter into pan.
Bake 25-28 minutes or until Cake Tester inserted in center comes out clean.
Remove from oven to Stackable Cooling Rack; cool completely. Brush cake
with 1/2 cup of the limeade concentrate using Pastry Brush.
Attach open star tip to Easy Accent® Decorator; fill with 1 cup
of the whipped topping and set aside. In Classic Batter Bowl, microwave
cream cheese on HIGH 30 seconds or until softened; whisk until smooth.
Gradually whisk in remaining 1/2 cup limeade concentrate until smooth.
Add remaining whipped topping and pudding mix; mix until smooth using
Classic Scraper. Spoon filling over cake; spread evenly using Small Spreader.
Zest lime using Lemon Zester/Scorer. Using Ultimate Slice & Grate
fitted with v-shaped blade, slice lime. If desired, grate chocolate
morsels over filling using Deluxe Cheese Grater. Run releasing tool
around edge of cake; remove collar. Pipe whipped topping rosettes
around top edge of cake. Sprinkle lime zest over center of cake. Garnish cake
with lime slices. Slice using Utility Knife; serve using Slice 'N
Serve®.
Yield: 12 servings
Nutrients per serving: Calories 320, Total Fat 14 g, Saturated Fat 9 g,
Cholesterol 40 mg, Carbohydrates 44 g, Protein 3 g, Sodium 320 mg,
Fiber 0 g
Cook’s Tip: For a cooler serving temperature, refrigerate cake 30
minutes, leaving collar of Springform Pan around cake.
Stained Glass Confections
20-25 assorted clear hard candies such as Jolly Rancher®, unwrapped
Nonstick cooking spray
Generously spray Spring Wreath Stoneware Mold with nonstick cooking spray. Heat candies in small (8-inch) sauté pan over medium heat 5-6 minutes or just until melted and outer edges of melted candy are bubbly. (Do not overheat.)
Pour melted candy into mold, filling to top edge of mold. Cool 8-10 minutes or until candy is set around edge and begins to harden. To create a hole for hanging, use a wooden pick to make a hole near the top of the heart. (Do not allow candy to cool completely in mold or it will be difficult to remove.)
Remove candy from mold by carefully lifting edge of candy out of mold using tip of paring knife. Invert mold and carefully peel candy out of mold. Flatten on hard surface, if necessary. Cool completely.
Nutrients per serving: Calories 590, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 147 g, Protein 0 g, Sodium 55 mg, Fiber 0 g
Cook’s Tips: To use more than one candy color, melt a small amount of candy needed for each area of design separately. Slowly drizzle melted candy into desired area. Melt remaining candies and pour over design to fill mold completely.
Barbecue Chicken Pie
1/2 package (15 ounces) refrigerated pie crust (1 crust)
4 green onions with tops, thinly sliced (about 1/2 cup)
1 block (8 ounces) sharp cheddar cheese
3 cups chopped cooked chicken
2/3 cup barbecue sauce
1 container (8 ounces) reduced-fat sour cream
8 cherry tomatoes
Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown; cool completely.
Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate remaining cheese using Deluxe Cheese Grater. Set cheese aside.
Place chicken in Large Micro-Cooker®. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2 minutes. Stir in 1/2 cup of the grated cheese and half of the green onions.
To assemble pie, line bottom and sides of crust with sliced cheese. Spoon chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese. Using Easy Accent® Decorator, pipe sour cream around edge of pie. Slice cherry tomatoes in half and place on top of sour cream, cut sides up. Garnish with remaining green onions.
Yield: 8 servings
Doll Cake
Cake
2 packages (18.25 oz each) yellow cake mix (plus ingredients to make cake)
Frosting
1 package (2 pounds) powdered sugar (about 7 cups), divided
1 cup butter or margarine, softened
1/2 cup vegetable shortening
1 tablespoon clear vanilla extract
6-7 tablespoons milk, divided
Food coloring (optional)
Decorations
7-inch doll pick cake decoration or 11-inch fashion doll Ribbon, lace, tulle and straight pins
For cake, preheat oven to 325°F. Grease and flour Classic Batter Bowl. Prepare 1 cake mix according to package directions. Pour into batter bowl. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until Cake Tester inserted in center comes out clean. Remove to Stackable Cooling Rack. Cool 15 minutes. Run knife around outside of cake and gently turn out onto cooling rack, large end down. Repeat with remaining cake mix to make a second cake. Cool 3 hours.
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For frosting, combine half of the powdered sugar with butter, shortening, vanilla and 3 tablespoons of the milk in large bowl. Beat with electric mixer until smooth. Add remaining powdered sugar. Beat until light and fluffy, adding more milk, 1 tablespoon at a time, as needed for good spreading consistency. Tint some of the frosting with food coloring, if desired.
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To assemble cake, using Serrated Bread Knife, trim off rounded bottoms of cakes to level. Slice off 2 inches from bottom (large end) of one cake and arrange on serving platter to serve as bottom of doll’s skirt. (Wrap and freeze unused top portion of first cake for later use.)
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Frost sides and top of cake on platter using Small Spreader; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace; secure in back with pins. Insert doll into cake. To serve, remove doll and cut cake into slices with serrated bread knife.
Yield: 16 servings
per serving: Calories 640, Total Fat 30 g, Saturated Fat 10 g, Chol: 85 mg, Carbohydrate 90 g, Protein 4 g, Sodium 420 mg, Fiber 0 g
Florentine Chicken Ring
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 pkg (10 oz.) frozen chop spinach, thawed & well drained
1 cup shredded cheddar cheese
1/3 cup mayonnaise
1 tsp. lemon zest
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 pkg. refrigerated crescent rolls
Flake chicken. Add chopped bell pepper, spinach, cheese and mayo, lemon zest, salt and nutmeg. I also added a small onion chopped, along with some fresh garlic. I didn’t have a lemon so I didn’t do the zest and the nutmeg was upstairs and I was downstairs, so I didn’t add that either. Oh, and I don’t salt much of anything. So I didn’t salt it. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in the center and points toward the outside. 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. Filling WILL NOT be completely covered. Bake in a preheated 375F oven for 20-25 min. or until golden brown. Yield: 8 servings.
Approx. 400 cal. & 27 g of fat per serving.
Banana Cream Brownie Squares
3/4 cup dry roasted peanuts, chopped
1 package (500g ounce) brownie mix (plus ingredients to make)
3 medium bananas
1 1/4 cups milk
1 package (4 serving size) vanilla instant pudding
1 container (1 1) Cool Whip, thawed
12 strawberries
1 square (1 ounce) semi-sweet chocolate for baking
Preheat to 350. Using food chopper, chop peanuts. Prepare brownie mix according to instructions, stir in 1/2 cup of peanuts. Pour into square baker dish. Bake according to package instructions. Cool Completely. Slice 2 bananas. Place in a single layer over brownie. In a bowl, whisk pudding mix and milk; beat until mixture just begins to thicken. Gently fold in 2.5 cups of the cool whip. Quickly spread pudding mixture over bananas. Refrigerate for 30minutes. Sprinkle remaining 1/4 cup peanuts over pudding mixture. Using decorator, fill with cool whip. To serve, cut into squares; garnish with whipped topping. Grate chocolate evenly over dessert. Slice remaining banana and strawberries. Garnish each square with banana and strawberry slices.