My sister is moving and when I went over there today she gave me a Pampered Chef Deep Dish Baker and then a large Baker bowl, which I can use as a cover or cook stuff in (which I am a little confused about), anyway they are beautiful and I would love to cook with them but I really don't know what to use either of them for. Do you guys know of any recipes? They are from the Heritage collection and I am really excited to use them! The Deep Dish Baker came with instructions and a few recipes but I am sure there are much more out there!Pampered Chef Recipes?
http://www.recipegoldmine.com/ This website has a whole section on Pampered Chef recipes (scroll down in the lefthand column).Pampered Chef Recipes?
Email me at cjmcewen@yahoo.com and I would be happy to send you some recipes. You are going to love your baker once you start using it!
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Mexican Fiesta Salad Pizza
Posted by LEEZAH4
Pampered Chef recipe MORE禄
Recipe #118711
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Chocolate Cherry Skillet Cake
Posted by grandma2969
adapted from Pampered Chef MORE禄
Recipe #118556
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Bananas Foster Dip
Posted by grandma2969
adapted from Pampered Chef MORE禄
Recipe #118557
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Key Lime Mousse Cake
Posted by grandma2969
adapted from Pampered Chef MORE禄
Recipe #118559
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Banana Toffee Pizza
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(4 reviews) Posted by Amanda Beth
This is a Pampered Chef recipe I had recently at a party I hosted. It is incredible! It is absolutely to die for! Prep time includes baking the pie shell, but not cooling it. Cooking time is dressing the pizza. MORE禄
Recipe #113615
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Rav'n Ravioli
Posted by Chefcheryl
I got this from a Pampered Chef cookbook and tweaked it a little to fit my tastes - great flavor and freezes well! MORE禄
Recipe #113777
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Taco Ring(From Pampered Chef)
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(19 reviews) Posted by strawberryjane
I attended a Pampered Chef party and had this taco ring..I had ate them many times but was always to scared to make one..it's soooooo easy..took me a few times to make it look pretty but it's really simple to do..just experiment around with... MORE禄
Recipe #81160
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Oven Baked Bar-B-Qued Ribs
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(4 reviews) Posted by NC Gal
Very easy recipe since you can use your favorite bottled sauce. This is a Pampered Chef recipe that I ';tweaked'; to our liking. I use the PC deep dish baker with the baking bowl as the cover. But I'm sure that a covered roasting pan or... MORE禄
Recipe #102787
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Crunchy Mixed Vegetable Bake
Posted by chef debo
This is a Pampered Chef recipe.Nice way to serve vegetables. MORE禄
Recipe #112323
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Mexican Two Bean Chicken Chili
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(8 reviews) Posted by KelBel
This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished. MORE禄
Recipe #108784
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Toasted Baguette Slices
Posted by Bishopswife
This is a great Pampered Chef recipe and tastes wonderful served with Hot Pizza Dip. It is quick and easy, a perfect combination! MORE禄
Recipe #105086
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Broccoli %26amp; Ham Quiche
Posted by BecauseofHim
I got this recipe from a Pampered Chef cookbook. I tweaked it a little, and here it is! It was absolutely delicious... and I just had to share it with all of you. MORE禄
Recipe #100915
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Pizza In The Round
Posted by Rhonda *J*
This is a Pampered Chef recipe, that I had at a girlfriends party that she hosted, where it was of course , served as a party snack/appetizer. I thought it was quite yummy and I have since made it at home as a main dish with a salad. MORE禄
Recipe #70168
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Mocha Chip Biscotti (Pampered Chef)
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(1 reviews) Posted by KCShell
Posted as a request. My neighbor makes biscotti every year - tons of it and I always like to see her coming with our gift plate! From: Stoneware Sensations - Pampered Chef MORE禄
Recipe #109014
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Artichoke Dip
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(4 reviews) Posted by ~TigerJo~
This recipe came from someone who gave a Pampered Chef party at a friend's house. Many of us have these four ingredients on hand. It's so good, even my neighbor's cat loves it. MORE禄
Recipe #91621
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Cinnamon Apple Bundles
Posted by dcgatlin
This recipe came from a Pampered Chef party. MORE禄
Recipe #112504
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Mushroom Bread
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(5 reviews) Posted by Ridgely
Tasty seasoned mushrooms on top of crispy bak
Thursday, December 24, 2009
Pampered Chef recipes?
I'm having a pampered chef party - Any ideas on a good receipe??Pampered Chef recipes?
How odd that you have to decide on a recipe out of the blue. Most consultants will give you a list of recipes from which to choose, or will pick the recipe themselves. I hope that your consultant gave you choices and you opted to pick your own. That really makes it much harder on you to have a show.
I am a consultant and have done lots of recipes over the years at my shows. Some of the more recent ones that have gotten rave reviews are:
Deluxe Cheeseburger Salad (dinner-type recipe)
Creamy One-Pot Pasta (dinner-type recipe)
Jerk Chicken Nachos (appetizer, but had these for dinner last night, in fact!)
Turtle Fudge Skillet Cake (dessert)
Classic Mini-Cheeseburgers (appetizer-type recipe, makes little ';White Castle'; burgers)
There are also some really good dip recipes like Touchdown Taco Dip and the Artichoke Bread Bowl Dip.
Talk it over with your consultant and decide if you want to do an appetizer, dessert, or meal recipe. Also, let your consultant know if there are any food allergies or anything (vegan, no-gluten, etc.) You can contact me through my profile for more information if you need to, but your own consultant should be working closely with you on this kind of detail so that your party will be a success. Good luck!
Pampered Chef recipes?
This link takes you directly to the pampered chef website for recipes...
http://www.pamperedchef.com/our_products鈥?/a>
I personally use this site all the time.
http://www.razzledazzlerecipes.com/pampe鈥?/a>
This site has pampered chef recipes which might be an excellent choice for your party
How odd that you have to decide on a recipe out of the blue. Most consultants will give you a list of recipes from which to choose, or will pick the recipe themselves. I hope that your consultant gave you choices and you opted to pick your own. That really makes it much harder on you to have a show.
I am a consultant and have done lots of recipes over the years at my shows. Some of the more recent ones that have gotten rave reviews are:
Deluxe Cheeseburger Salad (dinner-type recipe)
Creamy One-Pot Pasta (dinner-type recipe)
Jerk Chicken Nachos (appetizer, but had these for dinner last night, in fact!)
Turtle Fudge Skillet Cake (dessert)
Classic Mini-Cheeseburgers (appetizer-type recipe, makes little ';White Castle'; burgers)
There are also some really good dip recipes like Touchdown Taco Dip and the Artichoke Bread Bowl Dip.
Talk it over with your consultant and decide if you want to do an appetizer, dessert, or meal recipe. Also, let your consultant know if there are any food allergies or anything (vegan, no-gluten, etc.) You can contact me through my profile for more information if you need to, but your own consultant should be working closely with you on this kind of detail so that your party will be a success. Good luck!
Pampered Chef recipes?
This link takes you directly to the pampered chef website for recipes...
http://www.pamperedchef.com/our_products鈥?/a>
I personally use this site all the time.
http://www.razzledazzlerecipes.com/pampe鈥?/a>
This site has pampered chef recipes which might be an excellent choice for your party
What is that recipe from the pampered chef?
My mom used to make it all the time.
It's like taco but it is a ring circle of dough biscuts then you put taco filling in it then wrap the biscut around it and cook it?
does anybody know?
please helpWhat is that recipe from the pampered chef?
It's made with two packages of crescent rolls. You cook your taco meat (about 1 lb) with seasonings, then place in the dough and wrap the tips around it. You need to layer the rolls into a circle or you can just do a long braid. After it's cooked, you can serve w/ taco toppings so that everyone just makes their favorite; tomatoes, lettuce, olives, cheddar cheese, salsa, sour cream, guacamole, etc. Hope this helps!
I think I'll make it myself this week, my kids love it!
It's like taco but it is a ring circle of dough biscuts then you put taco filling in it then wrap the biscut around it and cook it?
does anybody know?
please helpWhat is that recipe from the pampered chef?
It's made with two packages of crescent rolls. You cook your taco meat (about 1 lb) with seasonings, then place in the dough and wrap the tips around it. You need to layer the rolls into a circle or you can just do a long braid. After it's cooked, you can serve w/ taco toppings so that everyone just makes their favorite; tomatoes, lettuce, olives, cheddar cheese, salsa, sour cream, guacamole, etc. Hope this helps!
I think I'll make it myself this week, my kids love it!
I wanted to know if anyone has the fruit salsa recipe from pampered chef???
The recipe has only fruity stuff in it and goes with cinnamon chips. yummy yummy. I cannot find it anywhere. Please help.I wanted to know if anyone has the fruit salsa recipe from pampered chef???
Try these links ...
http://www.joycesfinecooking.com/Recipes鈥?/a>
http://www.joycesfinecooking.com/pampere鈥?/a>I wanted to know if anyone has the fruit salsa recipe from pampered chef???
Apple Berry Salsa with Cinnamon Chips
Cinnamon Chips
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon
Salsa
2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly
Preheat oven 400. For chips, lightly spray tortillas with water using kitchen spritzer. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.
For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. mix gently. Serve with cinnamon chips.
I have a recipe for Mango Salsa from Pampered Chef.
1 Cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced
1 Kiwi, peeled and finely diced
1 lime
Zest 1 tsp of lime. Sqeeze 1 TB of lime juice. Combine lime zest, juice, strawberries, mangos, and kiwi; stir gently. They put it over ice cream. I hope this helps.albinism
Try these links ...
http://www.joycesfinecooking.com/Recipes鈥?/a>
http://www.joycesfinecooking.com/pampere鈥?/a>I wanted to know if anyone has the fruit salsa recipe from pampered chef???
Apple Berry Salsa with Cinnamon Chips
Cinnamon Chips
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon
Salsa
2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly
Preheat oven 400. For chips, lightly spray tortillas with water using kitchen spritzer. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.
For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. mix gently. Serve with cinnamon chips.
I have a recipe for Mango Salsa from Pampered Chef.
1 Cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced
1 Kiwi, peeled and finely diced
1 lime
Zest 1 tsp of lime. Sqeeze 1 TB of lime juice. Combine lime zest, juice, strawberries, mangos, and kiwi; stir gently. They put it over ice cream. I hope this helps.
Looking for a pampered chef recipe??
I love this recipe with canned chicken and cheese and I think it's either spinach or broccoli inside of flattened croissants that you shape into a ring on the pampered chef and you place it on their round stoneware. I want to serve it at a party that I am having.Looking for a pampered chef recipe??
Assuming you already know how to make the ';wreath'; with your crescent rolls... if not, e-mail me and I will send it to you.
Chicken %26amp; Broccoli Filling
2 cups coarsely chopped cooked chicken
1 1/2 cups coarsely chopped broccoli
1 cup (4 ounces) shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayo
2 teaspoons Pantry All-Purpose Dill Mix or dried dill weed
1/4 teaspoon salt
1 garlic clove, pressed
1 egg white, lightly beaten
1/4 cup slivered almonds
1. Preheat oven to 375 degrees F. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, salt and garlic; mix well.
2. Scoop filling over desired shape (in your case, the ';wreath';); finish shape as directed. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown.
Yield: 8 servingsLooking for a pampered chef recipe??
go on the pamperedchef website
Assuming you already know how to make the ';wreath'; with your crescent rolls... if not, e-mail me and I will send it to you.
Chicken %26amp; Broccoli Filling
2 cups coarsely chopped cooked chicken
1 1/2 cups coarsely chopped broccoli
1 cup (4 ounces) shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayo
2 teaspoons Pantry All-Purpose Dill Mix or dried dill weed
1/4 teaspoon salt
1 garlic clove, pressed
1 egg white, lightly beaten
1/4 cup slivered almonds
1. Preheat oven to 375 degrees F. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, salt and garlic; mix well.
2. Scoop filling over desired shape (in your case, the ';wreath';); finish shape as directed. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown.
Yield: 8 servingsLooking for a pampered chef recipe??
go on the pamperedchef website
Pampered chef recipes
Looking for pampered chef crab Rangoon dip and buffalo chicken dip recipes. Had both at a party, but not sure which book these are in.
ThanksPampered chef recipes
I couldn't find the buffalo chicken dip.
The Crab Rangoon Dip came out of the Season's Best Fall/Winter 2007 cookbook and here it is:
1 8oz pk cream cheese, softened
1 garlic clove, pressed
1 cup shredded swiss cheese
3/4 cup sweet n sour sauce
1/2 pk(8oz) imitation crabmeat
1 green onion with top
1/4 cup toasted sliced almonds
In small bowl, combine cream cheese and garlic. Add swiss cheese. Mix until well blended. Pour into mini-baker. Spoon sweet n sour sauce over cream cheese mixture. Coarsely chop crabmeat and sprinkle over sauce. Microwave on high 4-6 minutes or until bubbly. Meanwhile thinly slice green onion. Sprinkle over top of dip. Sprinkle almonds over top of that. Serve warm with crispy wonton chips.Pampered chef recipes
1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
cream cheese). Amount based on how ';cheesy';
you prefer
1 (6 ounce) can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 (48 count) package won ton skins
Vegetable spray coating
Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.
Serve hot with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
Rangoon can also be fried in oil.
Crab Rangoon Dip:
Ingredients:
1 package (8oz) cream cheese, softened
1 garlic clove, pressed.
4 oz shredded Swiss Cheese. (I actually used the already grated Italian cheese blend)
3/4 cup sweet and sour sauce
1 cup chopped imitation crabmeat
1/4 cup sliced almonds (I forgot these the other night)
Directions:
Mix the cream cheese and garlic and spread into the bottom of an 8 inch round pan (mini baker if you are using PC stoneware)
Spread the swiss cheese over the top of the cream cheese mixture and then top with the sweet and sour sauce, the crabmeat and almonds.
Bake in a 350 degree oven for 22-25 minutes.
Serve warm with Wonton Chips.
Buffalo Chicken Dip
Ingredients Needed:
* 2-4 Boneless Chicken Breasts, cooked and coarsely chopped or shredded
* 2 (8 oz.) Cream Cheese
* 1 cup Blue Cheese Salad Dressing( chunky)
* 1 cup Hot Sauce ( Frank's hot wing sauce)
* 3/4 cup chopped celery
* 6 oz. shredded Cheddar Cheese
Instructions:
Cook chicken breast in Micro Cooker and chop coarsely with Food Chopper.
Saut茅 celery in Hot Sauce in Small Saut茅 Pan.
Soften cream cheese in Classic Batter Bowl in microwave the combine with Hot Sauce/celery. Measure Blue Cheese Salad Dressing in measure all cup and add to Chicken. Add half of the Cheddar Cheese.
Pour into a Stoneware piece. The Oval Baker, Deep Dish, or Square Baker work very well.
Sprinkle remaining cheese on top and bake at 400 degrees for 25-30 minutes until hot and bubbly.
Serve with Tortilla Chips and/or celery sticks
hope these help. good luck and enjoy.
Crab Rangoon Dip
SERVES 16 (change servings and units)
Ingredients
* 8 ounces cream cheese, softened
* 1 garlic clove, pressed
* 1 cup swiss cheese, shredded
* 3/4 cup sweet and sour sauce
* 4 ounces imitation crabmeat
* 1/4 cup green onion, thinly sliced
* 32 wonton wrappers
* vegetable oil
Directions
1
In small bowl, combine cream cheese and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.
2
Coarsely chop crab meat; sprinkle over sauce. Microwave uncovered 4-6 minutes on High or until outside edges are bubbly and dip is heated through. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.
3
Crispy Wonton Chips:.
4
Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely.
Buffalo Chicken Dip
INGREDIENTS
* 2 (10 ounce) cans chunk chicken, drained
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce, such as Franks庐 Red Hot庐
* 1 1/2 cups shredded Cheddar cheese
* 1 bunch celery, cleaned and cut into 4 inch pieces
* 1 (8 ounce) box chicken-flavored crackers
DIRECTIONS
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Serves 20.
Bon Appetit!
ST
ST
Call and ask your consultant. She'll tell you.
ThanksPampered chef recipes
I couldn't find the buffalo chicken dip.
The Crab Rangoon Dip came out of the Season's Best Fall/Winter 2007 cookbook and here it is:
1 8oz pk cream cheese, softened
1 garlic clove, pressed
1 cup shredded swiss cheese
3/4 cup sweet n sour sauce
1/2 pk(8oz) imitation crabmeat
1 green onion with top
1/4 cup toasted sliced almonds
In small bowl, combine cream cheese and garlic. Add swiss cheese. Mix until well blended. Pour into mini-baker. Spoon sweet n sour sauce over cream cheese mixture. Coarsely chop crabmeat and sprinkle over sauce. Microwave on high 4-6 minutes or until bubbly. Meanwhile thinly slice green onion. Sprinkle over top of dip. Sprinkle almonds over top of that. Serve warm with crispy wonton chips.Pampered chef recipes
1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
cream cheese). Amount based on how ';cheesy';
you prefer
1 (6 ounce) can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 (48 count) package won ton skins
Vegetable spray coating
Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.
Serve hot with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
Rangoon can also be fried in oil.
Crab Rangoon Dip:
Ingredients:
1 package (8oz) cream cheese, softened
1 garlic clove, pressed.
4 oz shredded Swiss Cheese. (I actually used the already grated Italian cheese blend)
3/4 cup sweet and sour sauce
1 cup chopped imitation crabmeat
1/4 cup sliced almonds (I forgot these the other night)
Directions:
Mix the cream cheese and garlic and spread into the bottom of an 8 inch round pan (mini baker if you are using PC stoneware)
Spread the swiss cheese over the top of the cream cheese mixture and then top with the sweet and sour sauce, the crabmeat and almonds.
Bake in a 350 degree oven for 22-25 minutes.
Serve warm with Wonton Chips.
Buffalo Chicken Dip
Ingredients Needed:
* 2-4 Boneless Chicken Breasts, cooked and coarsely chopped or shredded
* 2 (8 oz.) Cream Cheese
* 1 cup Blue Cheese Salad Dressing( chunky)
* 1 cup Hot Sauce ( Frank's hot wing sauce)
* 3/4 cup chopped celery
* 6 oz. shredded Cheddar Cheese
Instructions:
Cook chicken breast in Micro Cooker and chop coarsely with Food Chopper.
Saut茅 celery in Hot Sauce in Small Saut茅 Pan.
Soften cream cheese in Classic Batter Bowl in microwave the combine with Hot Sauce/celery. Measure Blue Cheese Salad Dressing in measure all cup and add to Chicken. Add half of the Cheddar Cheese.
Pour into a Stoneware piece. The Oval Baker, Deep Dish, or Square Baker work very well.
Sprinkle remaining cheese on top and bake at 400 degrees for 25-30 minutes until hot and bubbly.
Serve with Tortilla Chips and/or celery sticks
hope these help. good luck and enjoy.
Crab Rangoon Dip
SERVES 16 (change servings and units)
Ingredients
* 8 ounces cream cheese, softened
* 1 garlic clove, pressed
* 1 cup swiss cheese, shredded
* 3/4 cup sweet and sour sauce
* 4 ounces imitation crabmeat
* 1/4 cup green onion, thinly sliced
* 32 wonton wrappers
* vegetable oil
Directions
1
In small bowl, combine cream cheese and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.
2
Coarsely chop crab meat; sprinkle over sauce. Microwave uncovered 4-6 minutes on High or until outside edges are bubbly and dip is heated through. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.
3
Crispy Wonton Chips:.
4
Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely.
Buffalo Chicken Dip
INGREDIENTS
* 2 (10 ounce) cans chunk chicken, drained
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce, such as Franks庐 Red Hot庐
* 1 1/2 cups shredded Cheddar cheese
* 1 bunch celery, cleaned and cut into 4 inch pieces
* 1 (8 ounce) box chicken-flavored crackers
DIRECTIONS
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Serves 20.
Bon Appetit!
ST
ST
Call and ask your consultant. She'll tell you.
Does anyone have the pampered chef recipe for pina colada?
I used to make it about 9 years ago. I think it came with the quick stir pitcher. The recipe had yogurt and cream of coca nut and some other items too. It was sooooo yummy with malibu rum added to it.Does anyone have the pampered chef recipe for pina colada?
Pina Colada Refresher
2 cups pineapple juice
2 cartons (6 ounces each) pina colada yogurt
1/2 cup cream of coconut**
Place all ingredints in Quickstir Pitcher. Mix well with plunger. Refrigerate until ready to serve. Serve over ice and garnish with a pineapple slice or a maraschino cherry.
Yield: 8 (1 cup) servings.
**Cream of coconut is a nonalcoholic product that is sold in 15-16 ounce cans and can be found in most grocery stores near other cocktail ingredients such as maraschino cherries, cocktail onions, or bloody mary mix. Most liquor stores will carry this product.
Approximately 139 calories and 5 grams of fat per serving.
Sounds yummy! Enjoy!Does anyone have the pampered chef recipe for pina colada?
try this one..
Pina Colada Smoothie
Delicious, healthy and refreshing! From the California Milk Advisory Board.
by BecR
1/2 cup crushed pineapple
1/2 teaspoon coconut extract
1 cup milk
1 (8 ounce) carton plain yogurt
Blend ingredients until frothy and serve icy cold.
Makes about 3 cups.
Pina Colada Refresher
2 cups pineapple juice
2 cartons (6 ounces each) pina colada yogurt
1/2 cup cream of coconut**
Place all ingredints in Quickstir Pitcher. Mix well with plunger. Refrigerate until ready to serve. Serve over ice and garnish with a pineapple slice or a maraschino cherry.
Yield: 8 (1 cup) servings.
**Cream of coconut is a nonalcoholic product that is sold in 15-16 ounce cans and can be found in most grocery stores near other cocktail ingredients such as maraschino cherries, cocktail onions, or bloody mary mix. Most liquor stores will carry this product.
Approximately 139 calories and 5 grams of fat per serving.
Sounds yummy! Enjoy!Does anyone have the pampered chef recipe for pina colada?
try this one..
Pina Colada Smoothie
Delicious, healthy and refreshing! From the California Milk Advisory Board.
by BecR
1/2 cup crushed pineapple
1/2 teaspoon coconut extract
1 cup milk
1 (8 ounce) carton plain yogurt
Blend ingredients until frothy and serve icy cold.
Makes about 3 cups.
Pampered Chef Fudgy Glazed Brownies recipe?
Does any one know the recipe for the Pampered Chef Fudgy glazed brownies! I know the ingredients i just need to know how to make them.
The ingredients i have are:
225g castor sugar
85g self raising flour
50g cocoa powder
pinch of salt
2 eggs
2tbls milk
115g 70% fat veg margarine
70g icing sugar
vanilla essence
I am going to make them for a Red nose day cake sale! so any ideas would be great! and please correct me if i am wrong on any thing!Pampered Chef Fudgy Glazed Brownies recipe?
On page 117 of the ';It's Good for You'; cookbook:
Brownies:
1-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
2 eggs
4 egg whites
3 cups granulated sugar
2/3 cup 70% vegetable oil spread, melted
1 container (6 oz) low-fat vanilla yogurt
Glaze:
1-1/3 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla
2-3 tbsp hot water
1. For brownies, preheat oven to 350*F. Spray bottom of Stoneware Bar Pan with nonstick cooking spray. In Small Batter Bowl, combine flour, cocoa powder, and salt; mix well.
2. In Classic Batter Bowl, whisk eggs and egg whites until blended using Stainless Steel Whisk. Add sugar, vegetable oil spread, and yogurt; whisk until blended. Add flour mixture; mix until well blended.
3. Pour batter into bar pan. Bake 25-28 minutes or until center is set. Do not overbake. Remove from oven to Stackable Cooling Rack; cool completely.
4. For glaze, combine powdered sugar, cocoa powder, vanilla, and hot water; mix until smooth and spreadable. Spread evenly over surface of cooled brownie using Small Spreader. Let stand until frosting is set. Cut into bars.
Yield: 32 bars
The ingredients i have are:
225g castor sugar
85g self raising flour
50g cocoa powder
pinch of salt
2 eggs
2tbls milk
115g 70% fat veg margarine
70g icing sugar
vanilla essence
I am going to make them for a Red nose day cake sale! so any ideas would be great! and please correct me if i am wrong on any thing!Pampered Chef Fudgy Glazed Brownies recipe?
On page 117 of the ';It's Good for You'; cookbook:
Brownies:
1-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
2 eggs
4 egg whites
3 cups granulated sugar
2/3 cup 70% vegetable oil spread, melted
1 container (6 oz) low-fat vanilla yogurt
Glaze:
1-1/3 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla
2-3 tbsp hot water
1. For brownies, preheat oven to 350*F. Spray bottom of Stoneware Bar Pan with nonstick cooking spray. In Small Batter Bowl, combine flour, cocoa powder, and salt; mix well.
2. In Classic Batter Bowl, whisk eggs and egg whites until blended using Stainless Steel Whisk. Add sugar, vegetable oil spread, and yogurt; whisk until blended. Add flour mixture; mix until well blended.
3. Pour batter into bar pan. Bake 25-28 minutes or until center is set. Do not overbake. Remove from oven to Stackable Cooling Rack; cool completely.
4. For glaze, combine powdered sugar, cocoa powder, vanilla, and hot water; mix until smooth and spreadable. Spread evenly over surface of cooled brownie using Small Spreader. Let stand until frosting is set. Cut into bars.
Yield: 32 bars
What is the recipe for the pampered chef chicken pizza made with the crescent rolls and other items?
I don't know if ANYONE has it, but there is a pampered chef recipe I saw at a demonstration, and it was a type of pizza or something.. but the base was doritos and then you lay crescent rolls on top and flatten to make a round base, and it had chicken, cheese, olives, tomatoes and some other things I think... it' was soooooooooooo good. Does anyone out there have it??? Pleaseeeeee?What is the recipe for the pampered chef chicken pizza made with the crescent rolls and other items?
Mediterranean Chicken Ring
Source: The Pampered Chef
2 packages Pillsbury crescent rolls
1 package ';recipe ready'; chicken breast (or some cooked, cooled chicken)
1/2 red onion
1 red pepper
1/2 cup Kalamata olives
1 (8 ounce) container feta cheese, crumbled
1 package 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 together and spread onto the crescent rolls. Pull the points of the crescents up over the filling and tuck into center. Bake for 25 minutes at 375 degrees F.
Mediterranean Chicken Ring
Source: The Pampered Chef
2 packages Pillsbury crescent rolls
1 package ';recipe ready'; chicken breast (or some cooked, cooled chicken)
1/2 red onion
1 red pepper
1/2 cup Kalamata olives
1 (8 ounce) container feta cheese, crumbled
1 package 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 together and spread onto the crescent rolls. Pull the points of the crescents up over the filling and tuck into center. Bake for 25 minutes at 375 degrees F.
Pampered Chef Spinach and Artichoke Braid/Ring! I need the recipe. I am 1500 miles away from my cookbooks.?
Spinach %26amp; Artichoke Ring
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded mozzarella cheese
1 package (4 oz) crumbled feta cheesee
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 oz) grated fresh parmesan
1. Preheat over to 375F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper. Mix will.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with grated parmesan cheese. Bake 2-30 minutes or until golden brown.
There's also the Floretine Chicken Ring
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 package (10 oz.) frozen chopped spinach, thawed and 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 375掳F oven for 20-25 minutes or until golden brown. Yield: 8 servings.Pampered Chef Spinach and Artichoke Braid/Ring! I need the recipe. I am 1500 miles away from my cookbooks.?
Are you sure it's Pampered Chef?
Here is a link to their recipes via another source who claims to list them all.
Good Luck
http://www.joycesfinecooking.com/pampere鈥?/a>Pampered Chef Spinach and Artichoke Braid/Ring! I need the recipe. I am 1500 miles away from my cookbooks.?
try going to this website allrecipes.com they have tons of stuff therealbinism
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded mozzarella cheese
1 package (4 oz) crumbled feta cheesee
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 oz) grated fresh parmesan
1. Preheat over to 375F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper. Mix will.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with grated parmesan cheese. Bake 2-30 minutes or until golden brown.
There's also the Floretine Chicken Ring
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 package (10 oz.) frozen chopped spinach, thawed and 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 375掳F oven for 20-25 minutes or until golden brown. Yield: 8 servings.Pampered Chef Spinach and Artichoke Braid/Ring! I need the recipe. I am 1500 miles away from my cookbooks.?
Are you sure it's Pampered Chef?
Here is a link to their recipes via another source who claims to list them all.
Good Luck
http://www.joycesfinecooking.com/pampere鈥?/a>Pampered Chef Spinach and Artichoke Braid/Ring! I need the recipe. I am 1500 miles away from my cookbooks.?
try going to this website allrecipes.com they have tons of stuff there
In a recipe I found the lady said she added two scoops of ';pampered chef';. I googled it and can't find what it?
what is this?In a recipe I found the lady said she added two scoops of ';pampered chef';. I googled it and can't find what it?
Pampered chef is a company that sells bakeware and they sell seasoning too..
Here is a listing of what is on their web site
All-Purpose Dill Mix
Asian Seasoning Mix
Basil Blend Canola Oil
Beer Bread Mix
Chipotle Rub
Cinnamon Plus庐 Spice Blend
Citrus %26amp; Basil Rub
Coarse Sea %26amp; Himalayan Salt
Crushed Peppercorn %26amp; Garlic Rub
Double-Strength Madagascar Bourbon Pure Vanilla Extract
Garlic-Infused Canola Oil
Greek Rub
Italian Seasoning Mix
Jamaican Jerk Rub
Korintje Cinnamon
Moroccan Rub
Peppercorn Medley
Pizza Crust %26amp; Roll Mix
Rosemary Herb Seasoning Mix
Smoky Barbecue Rub
Southwestern Seasoning Mix
Sweet Caramel Sprinkle
Sweet Cinnamon Sprinkle
Sweet Mocha Hazelnut SprinkleIn a recipe I found the lady said she added two scoops of ';pampered chef';. I googled it and can't find what it?
It's probably a special seasoning that Pampered Chef makes. Just buy a shaker of Tony Chachere's Creole Seasoning and use that. I use that on everything:)
That doesn't make sense, pampered chef is a company that makes products FOR cooking, such as measuring cups and spoons, special mixing bowls, and wooden spoons, those are just a few examples though
I'm sure it meant some of Pampered Chef's signature seasonings. Pampered Chef is a catalog/home party based business that you order items through.
pampered chef what? Pampered chef is kitchen products sold at homes and private parties. They sell a small amount of seasonings though - not sure how that helps you.
Pampered chef is a company that sells bakeware and they sell seasoning too..
Here is a listing of what is on their web site
All-Purpose Dill Mix
Asian Seasoning Mix
Basil Blend Canola Oil
Beer Bread Mix
Chipotle Rub
Cinnamon Plus庐 Spice Blend
Citrus %26amp; Basil Rub
Coarse Sea %26amp; Himalayan Salt
Crushed Peppercorn %26amp; Garlic Rub
Double-Strength Madagascar Bourbon Pure Vanilla Extract
Garlic-Infused Canola Oil
Greek Rub
Italian Seasoning Mix
Jamaican Jerk Rub
Korintje Cinnamon
Moroccan Rub
Peppercorn Medley
Pizza Crust %26amp; Roll Mix
Rosemary Herb Seasoning Mix
Smoky Barbecue Rub
Southwestern Seasoning Mix
Sweet Caramel Sprinkle
Sweet Cinnamon Sprinkle
Sweet Mocha Hazelnut SprinkleIn a recipe I found the lady said she added two scoops of ';pampered chef';. I googled it and can't find what it?
It's probably a special seasoning that Pampered Chef makes. Just buy a shaker of Tony Chachere's Creole Seasoning and use that. I use that on everything:)
That doesn't make sense, pampered chef is a company that makes products FOR cooking, such as measuring cups and spoons, special mixing bowls, and wooden spoons, those are just a few examples though
I'm sure it meant some of Pampered Chef's signature seasonings. Pampered Chef is a catalog/home party based business that you order items through.
pampered chef what? Pampered chef is kitchen products sold at homes and private parties. They sell a small amount of seasonings though - not sure how that helps you.
Does anyone have the Pamper Chef Enchelada pie recipe?
Enchilada Pie
1 1/2 pounds ground beef
1 large onion chopped
1 can soup, cream of mushroom
1 can soup, cream of chicken
1 can green chili peppers chopped
1 can enchilada sauce
3/4 cup milk
1 package flour tortillas soft
1/2 pound cheddar cheese grated
1/2 pound monterey jack cheese grated
1 pint sour cream
Directions
Brown meat and chopped onion in a skillet and season with
salt and pepper to taste.
Add soups, green chilies, enchilada sauce and milk.
Line a 9x13 inch pan with 6 tortillas and top with half the meat
mixture and half the cheeses.
Repeat layers.
Bake at 350 degrees F for 40 minutes; cool slightly and cut into squares to serve.
Top each square with a dab of sour cream.Does anyone have the Pamper Chef Enchelada pie recipe?
Search their database:
http://www.pamperedchef.com/our_products鈥?/a>Does anyone have the Pamper Chef Enchelada pie recipe?
Empanada Grande
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 pound lean (90%) ground beef
1/3 cup pitted ripe olives, sliced
1/3 cup finely chopped onion
3 tablespoons snipped fresh cilantro
4 ounces shredded Mexican cheese blend (1 cup)
1/3 cup thick and chunky salsa
1 1/2 tablespoons Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 egg, lightly beaten
Sour cream and additional salsa (optional)
Preheat oven to 400掳F. Let pie crusts stand at room temperature 15
minutes. Meanwhile, cook and stir ground beef in Large (10-inch)
Skillet over medium-high heat until meat is no longer pink. Remove from heat;
drain using small colander of 4-Piece Colander %26amp; Bowl Set.
Slice olives with Egg Slicer Plus(R). Finely chop onion using Food
Chopper. Snip cilantro with Kitchen Shears. In Classic Batter Bowl,
combine ground beef, olives, onion, cilantro, cheese, salsa, seasoning
mix and garlic pressed with Garlic Press; mix well.
In Small Batter Bowl, lightly beat egg using Stainless Steel Whisk.
Place one pie crust on Classic Round Stone; brush with a portion of the
egg using Pastry Brush. Using Large Spreader, spread beef mixture
evenly over crust to within 1 inch of edge.
Unfold remaining pie crust on smooth side of Large Grooved Cutting
Board. Using Baker's Roller(R), roll crust to an 11 1/2 inch circle;
place over beef filling, matching edges. Fold 1/2 inch of edge of crust
in toward center, forming an even border; press to seal using pastry
tool. Cut slits in top crust using V-Shaped Cutter. Brush with
remaining beaten egg. Bake 25-30 minutes or until deep golden brown. Cut into
wedges using Slice 'N Serve(R). Serve with sour cream and additional
salsa, if desired.
Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 30 mg, Carbohydrates 14 g, Protein 6 g, Sodium 230 mg,
Fiber 0 g
Cook's Tip: If desired, 1陆 cups chopped cooked chicken can be
substituted for the ground beef.
If desired, 1陆 tablespoons taco seasoning mix can be substituted for
the Southwestern Seasoning Mix.
Cook's Tip: This recipe can easily be doubled and prepared in our
Family Skillet.
Source: Pampered Chef
by thedream... Member since:
May 02, 2006
Total points:
5618 (Level 5)
Add to My Contacts
Block User
Empanada Grande
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 pound lean (90%) ground beef
1/3 cup pitted ripe olives, sliced
1/3 cup finely chopped onion
3 tablespoons snipped fresh cilantro
4 ounces shredded Mexican cheese blend (1 cup)
1/3 cup thick and chunky salsa
1 1/2 tablespoons Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 egg, lightly beaten
Sour cream and additional salsa (optional)
Preheat oven to 400掳F. Let pie crusts stand at room temperature 15
minutes. Meanwhile, cook and stir ground beef in Large (10-inch)
Skillet over medium-high heat until meat is no longer pink. Remove from heat;
drain using small colander of 4-Piece Colander %26amp; Bowl Set.
Slice olives with Egg Slicer Plus(R). Finely chop onion using Food
Chopper. Snip cilantro with Kitchen Shears. In Classic Batter Bowl,
combine ground beef, olives, onion, cilantro, cheese, salsa, seasoning
mix and garlic pressed with Garlic Press; mix well.
In Small Batter Bowl, lightly beat egg using Stainless Steel Whisk.
Place one pie crust on Classic Round Stone; brush with a portion of the
egg using Pastry Brush. Using Large Spreader, spread beef mixture
evenly over crust to within 1 inch of edge.
Unfold remaining pie crust on smooth side of Large Grooved Cutting
Board. Using Baker's Roller(R), roll crust to an 11 1/2 inch circle;
place over beef filling, matching edges. Fold 1/2 inch of edge of crust
in toward center, forming an even border; press to seal using pastry
tool. Cut slits in top crust using V-Shaped Cutter. Brush with
remaining beaten egg. Bake 25-30 minutes or until deep golden brown. Cut into
wedges using Slice 'N Serve(R). Serve with sour cream and additional
salsa, if desired.
Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 30 mg, Carbohydrates 14 g, Protein 6 g, Sodium 230 mg,
Fiber 0 g
Cook's Tip: If desired, 1陆 cups chopped cooked chicken can be
substituted for the ground beef.
If desired, 1陆 tablespoons taco seasoning mix can be substituted for
the Southwestern Seasoning Mix.
Cook's Tip: This recipe can easily be doubled and prepared in our
Family Skillet.
YES THANK YOU-------TOP CHEF
I will check at home (at work now), I do have 3 Pampered chef cook books. If you can wait I will get it for you, email me to let me know if you need it sooner than Monday.
1 1/2 pounds ground beef
1 large onion chopped
1 can soup, cream of mushroom
1 can soup, cream of chicken
1 can green chili peppers chopped
1 can enchilada sauce
3/4 cup milk
1 package flour tortillas soft
1/2 pound cheddar cheese grated
1/2 pound monterey jack cheese grated
1 pint sour cream
Directions
Brown meat and chopped onion in a skillet and season with
salt and pepper to taste.
Add soups, green chilies, enchilada sauce and milk.
Line a 9x13 inch pan with 6 tortillas and top with half the meat
mixture and half the cheeses.
Repeat layers.
Bake at 350 degrees F for 40 minutes; cool slightly and cut into squares to serve.
Top each square with a dab of sour cream.Does anyone have the Pamper Chef Enchelada pie recipe?
Search their database:
http://www.pamperedchef.com/our_products鈥?/a>Does anyone have the Pamper Chef Enchelada pie recipe?
Empanada Grande
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 pound lean (90%) ground beef
1/3 cup pitted ripe olives, sliced
1/3 cup finely chopped onion
3 tablespoons snipped fresh cilantro
4 ounces shredded Mexican cheese blend (1 cup)
1/3 cup thick and chunky salsa
1 1/2 tablespoons Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 egg, lightly beaten
Sour cream and additional salsa (optional)
Preheat oven to 400掳F. Let pie crusts stand at room temperature 15
minutes. Meanwhile, cook and stir ground beef in Large (10-inch)
Skillet over medium-high heat until meat is no longer pink. Remove from heat;
drain using small colander of 4-Piece Colander %26amp; Bowl Set.
Slice olives with Egg Slicer Plus(R). Finely chop onion using Food
Chopper. Snip cilantro with Kitchen Shears. In Classic Batter Bowl,
combine ground beef, olives, onion, cilantro, cheese, salsa, seasoning
mix and garlic pressed with Garlic Press; mix well.
In Small Batter Bowl, lightly beat egg using Stainless Steel Whisk.
Place one pie crust on Classic Round Stone; brush with a portion of the
egg using Pastry Brush. Using Large Spreader, spread beef mixture
evenly over crust to within 1 inch of edge.
Unfold remaining pie crust on smooth side of Large Grooved Cutting
Board. Using Baker's Roller(R), roll crust to an 11 1/2 inch circle;
place over beef filling, matching edges. Fold 1/2 inch of edge of crust
in toward center, forming an even border; press to seal using pastry
tool. Cut slits in top crust using V-Shaped Cutter. Brush with
remaining beaten egg. Bake 25-30 minutes or until deep golden brown. Cut into
wedges using Slice 'N Serve(R). Serve with sour cream and additional
salsa, if desired.
Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 30 mg, Carbohydrates 14 g, Protein 6 g, Sodium 230 mg,
Fiber 0 g
Cook's Tip: If desired, 1陆 cups chopped cooked chicken can be
substituted for the ground beef.
If desired, 1陆 tablespoons taco seasoning mix can be substituted for
the Southwestern Seasoning Mix.
Cook's Tip: This recipe can easily be doubled and prepared in our
Family Skillet.
Source: Pampered Chef
by thedream... Member since:
May 02, 2006
Total points:
5618 (Level 5)
Add to My Contacts
Block User
Empanada Grande
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 pound lean (90%) ground beef
1/3 cup pitted ripe olives, sliced
1/3 cup finely chopped onion
3 tablespoons snipped fresh cilantro
4 ounces shredded Mexican cheese blend (1 cup)
1/3 cup thick and chunky salsa
1 1/2 tablespoons Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 egg, lightly beaten
Sour cream and additional salsa (optional)
Preheat oven to 400掳F. Let pie crusts stand at room temperature 15
minutes. Meanwhile, cook and stir ground beef in Large (10-inch)
Skillet over medium-high heat until meat is no longer pink. Remove from heat;
drain using small colander of 4-Piece Colander %26amp; Bowl Set.
Slice olives with Egg Slicer Plus(R). Finely chop onion using Food
Chopper. Snip cilantro with Kitchen Shears. In Classic Batter Bowl,
combine ground beef, olives, onion, cilantro, cheese, salsa, seasoning
mix and garlic pressed with Garlic Press; mix well.
In Small Batter Bowl, lightly beat egg using Stainless Steel Whisk.
Place one pie crust on Classic Round Stone; brush with a portion of the
egg using Pastry Brush. Using Large Spreader, spread beef mixture
evenly over crust to within 1 inch of edge.
Unfold remaining pie crust on smooth side of Large Grooved Cutting
Board. Using Baker's Roller(R), roll crust to an 11 1/2 inch circle;
place over beef filling, matching edges. Fold 1/2 inch of edge of crust
in toward center, forming an even border; press to seal using pastry
tool. Cut slits in top crust using V-Shaped Cutter. Brush with
remaining beaten egg. Bake 25-30 minutes or until deep golden brown. Cut into
wedges using Slice 'N Serve(R). Serve with sour cream and additional
salsa, if desired.
Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 30 mg, Carbohydrates 14 g, Protein 6 g, Sodium 230 mg,
Fiber 0 g
Cook's Tip: If desired, 1陆 cups chopped cooked chicken can be
substituted for the ground beef.
If desired, 1陆 tablespoons taco seasoning mix can be substituted for
the Southwestern Seasoning Mix.
Cook's Tip: This recipe can easily be doubled and prepared in our
Family Skillet.
YES THANK YOU-------TOP CHEF
I will check at home (at work now), I do have 3 Pampered chef cook books. If you can wait I will get it for you, email me to let me know if you need it sooner than Monday.
Pampered Chef Carmel Apple Tarts Recipe?
Does anybody know it? I misplaced my recipe book.Pampered Chef Carmel Apple Tarts Recipe?
Apple Tarts
1 package (15 ounces) refrigerated pie crusts
Apple Filling
4 ounces cream cheese, softened
1/4 cup firmly packed light brown sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium Granny Smith apples, peeled, sliced and chopped (3 cups)
Topping
3 tablespoons firmly packed light brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
1. Preheat oven to 375掳F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller鈩? Cut 12 circles from dough using Cut-N-Seal鈩? Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust.
2. For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour and cinnamon until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture.
3. Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons flour and 3 tablespoons brown sugar. Cut in butter until forms coarse crumbs. Spoon over apple filling.
4. Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature.
Yield: 24 servings
Nutrients per serving: Calories 148, Total Fat 10 g
Apple Tarts
1 package (15 ounces) refrigerated pie crusts
Apple Filling
4 ounces cream cheese, softened
1/4 cup firmly packed light brown sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium Granny Smith apples, peeled, sliced and chopped (3 cups)
Topping
3 tablespoons firmly packed light brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
1. Preheat oven to 375掳F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller鈩? Cut 12 circles from dough using Cut-N-Seal鈩? Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust.
2. For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour and cinnamon until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture.
3. Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons flour and 3 tablespoons brown sugar. Cut in butter until forms coarse crumbs. Spoon over apple filling.
4. Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature.
Yield: 24 servings
Nutrients per serving: Calories 148, Total Fat 10 g
Pampered chef chicken wreath/ring recipe.?
This recipe was featured in one of their small $2 cookbooks from the fall of 2004 I believe. I loaned my cookbook out and never got it back. I can't recall the exact name of the recipe but it included chicken and made a wreath. The cookbook had a wreath on the cover if that helps anyone.Pampered chef chicken wreath/ring recipe.?
go to
joycesfinecooking.com/pamperedchefs.htm
it has almost all of the pampered chef recipes. i have found several i was looking for. hope this helps!!Pampered chef chicken wreath/ring recipe.?
****** CHICKEN WREATH with crescent rolls
2 pkg. 8 oz. refrigerated crescent rolls
陆 cup chopped red bell pepper
陆 cup chopped fresh broccoli
录 cup drained and chopped water chestnuts
2 tablespoons chopped onion
1 cup (4 oz) shredded Colby jack cheese
1 can ( 5 oz) chunk chicken, drained and flaked
2/3 cup canned condensed cream of chicken soup
Preheat oven to 350 F. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan with wide ends overlapping in the center and points towards the outside. In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken and soup. Scoop mixture evenly onto the widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown.
try this one...hereit is..
Chicken Crescent Wreath
2 (8 ounce) packages refrigerated crescent dinner rolls
1 (4 ounce) cup shredded colby-monterey jack cheese
2/3 cup condensed cream of chicken soup
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red peppers
1/4 cup chopped water chestnuts
1 (5 ounce) can white chicken meat, drained or 3/4 cup cubed, cooked chicken
2 tablespoons chopped onions
Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Combine the remaining ingredients; spoon over wide ends of rolls.
Fold points over filling and tuck under wide ends (filling will be visible).
Bake at 375 degrees for 20 to 25 minutes or until golden brown.
40 min 15 min prep
6-8 servings
I have plenty of chicken recipes but can't recall that one and the index in my book doesn't list that. Sorry
go to
joycesfinecooking.com/pamperedchefs.htm
it has almost all of the pampered chef recipes. i have found several i was looking for. hope this helps!!Pampered chef chicken wreath/ring recipe.?
****** CHICKEN WREATH with crescent rolls
2 pkg. 8 oz. refrigerated crescent rolls
陆 cup chopped red bell pepper
陆 cup chopped fresh broccoli
录 cup drained and chopped water chestnuts
2 tablespoons chopped onion
1 cup (4 oz) shredded Colby jack cheese
1 can ( 5 oz) chunk chicken, drained and flaked
2/3 cup canned condensed cream of chicken soup
Preheat oven to 350 F. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan with wide ends overlapping in the center and points towards the outside. In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken and soup. Scoop mixture evenly onto the widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown.
try this one...hereit is..
Chicken Crescent Wreath
2 (8 ounce) packages refrigerated crescent dinner rolls
1 (4 ounce) cup shredded colby-monterey jack cheese
2/3 cup condensed cream of chicken soup
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red peppers
1/4 cup chopped water chestnuts
1 (5 ounce) can white chicken meat, drained or 3/4 cup cubed, cooked chicken
2 tablespoons chopped onions
Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Combine the remaining ingredients; spoon over wide ends of rolls.
Fold points over filling and tuck under wide ends (filling will be visible).
Bake at 375 degrees for 20 to 25 minutes or until golden brown.
40 min 15 min prep
6-8 servings
I have plenty of chicken recipes but can't recall that one and the index in my book doesn't list that. Sorry
Does anyone have the recipe for Salmon Cakes with Papaya Sauce (Pampered Chef Season's Best S/S 2007)? Thanks
There is a recipe for ';Salmon Cakes with Papaya Sauce'; in the Pampered Chef Season's Best - Spring/Summer 2007 cookbook. I am unable to still order this cookbook, but would really love try this recipe. Can anyone help? Thank you in advance!Does anyone have the recipe for Salmon Cakes with Papaya Sauce (Pampered Chef Season's Best S/S 2007)? Thanks
I am a consultant and I have several of the past Season's Best books. I will check when I get home from work to make sure I have that one. I can also access some of the older recipe books on-line (only for consultants). E-mail me through my profile with your e-mail address and I will be able to e-mail you the one recipe. If I have the book you're looking for, I will let you know.
I am a consultant and I have several of the past Season's Best books. I will check when I get home from work to make sure I have that one. I can also access some of the older recipe books on-line (only for consultants). E-mail me through my profile with your e-mail address and I will be able to e-mail you the one recipe. If I have the book you're looking for, I will let you know.
Need recipe for Pampered Chef type ring...with chicken?
I haven't made a ring in a long time and I think I want one for dinner. My favorite was always the chicken broccoli. Do any of you have recipes for a ring that I can make with chicken. Thanks in advance!Need recipe for Pampered Chef type ring...with chicken?
Here's some chicken recipes I found for you!
Lemon Herb Chicken Ring
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375掳F. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
Add 2 tablespoons of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter bowl; mix using Small Mix 'N Scraper(R). Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller(TM), roll wide ends of dough toward center to create a 5-inch opening.
Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g
Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.
If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mix.
Source: Pampered Chef
______________________________________鈥?br>
Chicken Enchilada Ring
Posted by FootsieBear
2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375掳 F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13'; baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5'; diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 20-25 minutes or until golden brown.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
______________________________________鈥?br>
Mediterranean Chicken Ring
Posted by Chyrel
2 pkg. Pillsbury 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.albinism
Here's some chicken recipes I found for you!
Lemon Herb Chicken Ring
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375掳F. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
Add 2 tablespoons of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter bowl; mix using Small Mix 'N Scraper(R). Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller(TM), roll wide ends of dough toward center to create a 5-inch opening.
Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g
Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.
If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mix.
Source: Pampered Chef
______________________________________鈥?br>
Chicken Enchilada Ring
Posted by FootsieBear
2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375掳 F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13'; baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5'; diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 20-25 minutes or until golden brown.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
______________________________________鈥?br>
Mediterranean Chicken Ring
Posted by Chyrel
2 pkg. Pillsbury 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.
Pampered Chef Boston Cream Pie using Flan Pan Recipe?
I used to have a great simple recipe from Pampered Chef for a Boston Cream Pie using yellow cake mix and the Pampered Chef flan pans, but I've lost it and can't seem to find the same recipe on the web anywhere....does anyone have it?Pampered Chef Boston Cream Pie using Flan Pan Recipe?
1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
1/2 cup milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 cups thawed, frozen whipped topping, divided
1 container (16 ounces) prepared creamy chocolate frosting, divided
2 tablespoons pecan halves, chopped
Powdered sugar
Preheat oven to 325掳F. Grease and flour three Nonstick Cake Pans.
Prepare cake mix according to package directions; divide batter equally
among pans. Bake 25-30 minutes or until Cake Tester inserted in center
comes out clean. Remove from oven to Stackable Cooling Rack; cool 5
minutes. Remove cakes from pans; cool completely.
Combine milk and pudding mix in Small Batter Bowl; whisk just until
mixture begins to thicken using Stainless Steel Whisk. Immediately fold
in 1 cup of the whipped topping using Classic Scraper.
Place one cake layer, top-side down, onto Simple Additions(TM)
Medium Square. Spread one-third of the chocolate frosting to edge of
cake layer using Large Spreader. Spread half of the pudding mixture
evenly over frosting layer using Small Spreader. Top with second cake
layer, one-third of the frosting and remaining pudding mixture. Place
third cake layer over second cake layer; spread remaining frosting over
top of cake. Allow cake to stand 5-10 minutes or until frosting is set.
Attach open star tip to Easy Accent(R) Decorator; fill with
remaining whipped topping. Chop pecans using Food Chopper. Place Swirl
Stencil over top of cake. Sprinkle generously with powdered sugar;
carefully remove stencil. Pipe a whipped topping border around top edge
of cake; sprinkle border with pecans. Serve using Slice 'N Serve(R).
This is an authentic pampered chef recipe, but the website below has plenty more.Pampered Chef Boston Cream Pie using Flan Pan Recipe?
This wasn't the exact recipe I was looking for...mine didn't have the pecans and didn't use chocolate frosting (you melted chocolate chips with something else for the frosting...)...but I think maybe I can adapt this one.
Thanks! Report Abuse
1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
1/2 cup milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 cups thawed, frozen whipped topping, divided
1 container (16 ounces) prepared creamy chocolate frosting, divided
2 tablespoons pecan halves, chopped
Powdered sugar
Preheat oven to 325掳F. Grease and flour three Nonstick Cake Pans.
Prepare cake mix according to package directions; divide batter equally
among pans. Bake 25-30 minutes or until Cake Tester inserted in center
comes out clean. Remove from oven to Stackable Cooling Rack; cool 5
minutes. Remove cakes from pans; cool completely.
Combine milk and pudding mix in Small Batter Bowl; whisk just until
mixture begins to thicken using Stainless Steel Whisk. Immediately fold
in 1 cup of the whipped topping using Classic Scraper.
Place one cake layer, top-side down, onto Simple Additions(TM)
Medium Square. Spread one-third of the chocolate frosting to edge of
cake layer using Large Spreader. Spread half of the pudding mixture
evenly over frosting layer using Small Spreader. Top with second cake
layer, one-third of the frosting and remaining pudding mixture. Place
third cake layer over second cake layer; spread remaining frosting over
top of cake. Allow cake to stand 5-10 minutes or until frosting is set.
Attach open star tip to Easy Accent(R) Decorator; fill with
remaining whipped topping. Chop pecans using Food Chopper. Place Swirl
Stencil over top of cake. Sprinkle generously with powdered sugar;
carefully remove stencil. Pipe a whipped topping border around top edge
of cake; sprinkle border with pecans. Serve using Slice 'N Serve(R).
This is an authentic pampered chef recipe, but the website below has plenty more.Pampered Chef Boston Cream Pie using Flan Pan Recipe?
This wasn't the exact recipe I was looking for...mine didn't have the pecans and didn't use chocolate frosting (you melted chocolate chips with something else for the frosting...)...but I think maybe I can adapt this one.
Thanks! Report Abuse
Pampered Chef's Pie Crust Recipe?
I am looking for the recipe for Pampered Chef's pie crust. I know it comes with some of their products, but I don't have a copy. Thanks!Pampered Chef's Pie Crust Recipe?
Hi !!!
Here you go...
Perfect Pie Crust
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell
Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.
For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.Pampered Chef's Pie Crust Recipe?
Pie Crust IV
INGREDIENTS
* 1/2 cup shortening
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup cold water
DIRECTIONS
1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Here you go:
Pampered Chef: Perfect Pie Crust
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell
Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.
For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.
Is it good? Sorry I don't the recipe but would love to see it. I love home made pie crust. Hope you find it soon. Good Luck.
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell
Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.
For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.
©The Pampered Chef, Ltd. 2007
Hi !!!
Here you go...
Perfect Pie Crust
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell
Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.
For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.Pampered Chef's Pie Crust Recipe?
Pie Crust IV
INGREDIENTS
* 1/2 cup shortening
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup cold water
DIRECTIONS
1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Here you go:
Pampered Chef: Perfect Pie Crust
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell
Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.
For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.
Is it good? Sorry I don't the recipe but would love to see it. I love home made pie crust. Hope you find it soon. Good Luck.
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell
Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.
For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.
©The Pampered Chef, Ltd. 2007
Pampered Chef Philly Steak Wreath Recipe?
http://www.dwlz.com/WWinfo/pamperedchefp鈥?/a>
http://www.joycesfinecooking.com/pampere鈥?/a>
http://www.recipes-from-friends.com/pamp鈥?/a>
http://www.joycesfinecooking.com/pampere鈥?/a>
http://www.recipes-from-friends.com/pamp鈥?/a>
Does anyone have a recipe for a Ham & Broccoli braid or ring from Pampered Chef?
Can't find it on their website and can't locate it in my recipes either.
Thanks!!Does anyone have a recipe for a Ham %26amp; Broccoli braid or ring from Pampered Chef?
Broccoli Ham Ring
4 ounces ham, chopped (1 cup)
1/4 pound broccoli, chopped (1 cup)
1/4 onion, chopped,
1/4 fresh parsley, snipped
1 1/2 cups (6 ounces) shredded Swiss or Cheddar cheese)
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 (8 ounce) package refrigerated crescent rolls
Heat oven to 350 degrees F.
Chop ham, broccoli and onion with Food Chopper. Place in lassic Batter Bowl.
Snip parsley using Kitchen Shears or use Pizza Cutter. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well.
To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.) Using Medium Scoop, scoop ham mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake for 25 to 30 minutes or until deep golden brown.
Cut using Slice 'N Serve.
More Pampered Chef recipes...
Quick Links
Thanks!!Does anyone have a recipe for a Ham %26amp; Broccoli braid or ring from Pampered Chef?
Broccoli Ham Ring
4 ounces ham, chopped (1 cup)
1/4 pound broccoli, chopped (1 cup)
1/4 onion, chopped,
1/4 fresh parsley, snipped
1 1/2 cups (6 ounces) shredded Swiss or Cheddar cheese)
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 (8 ounce) package refrigerated crescent rolls
Heat oven to 350 degrees F.
Chop ham, broccoli and onion with Food Chopper. Place in lassic Batter Bowl.
Snip parsley using Kitchen Shears or use Pizza Cutter. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well.
To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.) Using Medium Scoop, scoop ham mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake for 25 to 30 minutes or until deep golden brown.
Cut using Slice 'N Serve.
More Pampered Chef recipes...
Quick Links
Does anyone have the recipe for Margaritas made with beer from a Pampered Chef party?
I had these at a Mexican themed Pampered Chef party and they were really good. If you have the recipe, I'd love to have it. Thanks!Does anyone have the recipe for Margaritas made with beer from a Pampered Chef party?
1 can minute made limeade
6 oz lite beer
6 oz white tequil
4 oz triple sec or cointreau(optional)
ice
limes
sea salt
run the lime around the rim of the glass dip in salt add the lime to the glass
poor the ingredients in a blender add ice and blend ,,pour into the prepared glassesDoes anyone have the recipe for Margaritas made with beer from a Pampered Chef party?
It was 7up, lemon lime juice, the beer/Corona and ice. I'm sure the exact recipe is available on the Pampered Chef site.
1 can minute made limeade
6 oz lite beer
6 oz white tequil
4 oz triple sec or cointreau(optional)
ice
limes
sea salt
run the lime around the rim of the glass dip in salt add the lime to the glass
poor the ingredients in a blender add ice and blend ,,pour into the prepared glassesDoes anyone have the recipe for Margaritas made with beer from a Pampered Chef party?
It was 7up, lemon lime juice, the beer/Corona and ice. I'm sure the exact recipe is available on the Pampered Chef site.
Does anyone have the Pampered Chef chicken and broccoli croissant wreath recipe?
I am having a party tonight and need the recipe for my pampered chef party and I cant find the cookbook anywhere...can you help me out...I'll give the points to the first person with the whole recipe. Thanks...Happy Weds.Does anyone have the Pampered Chef chicken and broccoli croissant wreath recipe?
Ingredients:
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.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Yield: 10 servings Approximately 410 calories and 27 grams of fat per servingDoes anyone have the Pampered Chef chicken and broccoli croissant wreath recipe?
I found a recipe for Chicken %26amp; Broccoli Braid......from Pampered
Chief. .....if you want that one email me!
sorry i looked !albinism
Ingredients:
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.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Yield: 10 servings Approximately 410 calories and 27 grams of fat per servingDoes anyone have the Pampered Chef chicken and broccoli croissant wreath recipe?
I found a recipe for Chicken %26amp; Broccoli Braid......from Pampered
Chief. .....if you want that one email me!
sorry i looked !
Does anyone have the recipe for the chicken club ring from Pampered Chef?
I've looked for it everywhere but no luck.Does anyone have the recipe for the chicken club ring from Pampered Chef?
Chicken Club Brunch Ring
8 servings
45 minutes 20 mins prep
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onions, finely chopped
1 (10 ounces) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 (4 ounces) cup finely shredded Swiss cheese
2 (8 ounces) packages refrigerated crescent dinner rolls
1-2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Preheat oven to 375 degrees.
In a bowl, combine mayonnaise and mustard.
Snip parsley.
Chop onion.
Add parsley and onion to mayonnaise mixture; mix well.
In a 2 quart bowl, flake chicken with a fork.
Chop bacon.
Add bacon, 3/4 cup Swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
Unroll crescent dough, separate into 16 triangles.
Arrange triangles in a circle on a 13'; baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
Scoop the chicken mixture evenly onto widest end of each triangle.
Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
Slice tomatoes, cut slices in half.
Place 1 tomato half over filling between openings of ring.
Bake 20 to 25 minutes or until deep golden brown.
Remove from oven, immediately sprinkle with remaining 1/4 cup Swiss cheese.
Using a v-shaped cutter, cut around bell pepper.
Separate halves; remove membrane and seeds.
Fill with remaining mayonnaise mixture; place in center of ring.
Arrange lettuce around the pepper.Does anyone have the recipe for the chicken club ring from Pampered Chef?
I have been looking for it everywhere and couldn't find it. So thank you Report Abuse
You can search recipes on the pampered chef website.. or if you know someone or a pampered chef sales rep who has been around for a while.. the might be able to get ahold of it.
Chicken Club Brunch Ring
8 servings
45 minutes 20 mins prep
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onions, finely chopped
1 (10 ounces) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 (4 ounces) cup finely shredded Swiss cheese
2 (8 ounces) packages refrigerated crescent dinner rolls
1-2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Preheat oven to 375 degrees.
In a bowl, combine mayonnaise and mustard.
Snip parsley.
Chop onion.
Add parsley and onion to mayonnaise mixture; mix well.
In a 2 quart bowl, flake chicken with a fork.
Chop bacon.
Add bacon, 3/4 cup Swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
Unroll crescent dough, separate into 16 triangles.
Arrange triangles in a circle on a 13'; baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
Scoop the chicken mixture evenly onto widest end of each triangle.
Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
Slice tomatoes, cut slices in half.
Place 1 tomato half over filling between openings of ring.
Bake 20 to 25 minutes or until deep golden brown.
Remove from oven, immediately sprinkle with remaining 1/4 cup Swiss cheese.
Using a v-shaped cutter, cut around bell pepper.
Separate halves; remove membrane and seeds.
Fill with remaining mayonnaise mixture; place in center of ring.
Arrange lettuce around the pepper.Does anyone have the recipe for the chicken club ring from Pampered Chef?
I have been looking for it everywhere and couldn't find it. So thank you Report Abuse
You can search recipes on the pampered chef website.. or if you know someone or a pampered chef sales rep who has been around for a while.. the might be able to get ahold of it.
Need recipe for a recent pampered chef soup called:?
tomato-basil soup with ricotta dumplings. this is supposed to be in one of the latest cookbooks and is very easy to prepare.Need recipe for a recent pampered chef soup called:?
Well here is the recipe for the ricotta dumplings...just make them and add to piping hot tomato basil soup
Well here is the recipe for the ricotta dumplings...just make them and add to piping hot tomato basil soup
Pampered Chef Strawberry Banana Brownie Recipe?
okay, so my mom had a pampered chef party a few years back, and she had these brownies with strawberries, bananas, vanilla pudding, and brownie mix. and im pretty sure thats it? does anyone know the recipe? because we cant find it ANYWHERE. not in ALL our PC cookbooks. i want to have these at my birthday party thats coming up. thanks for your help.:)Pampered Chef Strawberry Banana Brownie Recipe?
Banana Cream Brownie Squares
Posted by Linda
3/4 cup dry roasted peanuts, chopped
1 package 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掳 F. 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 1/2 cups of the cool whip. Quickly spread pudding mixture over bananas.
Refrigerate for 30 minutes. 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.Pampered Chef Strawberry Banana Brownie Recipe?
Strawberry-Banana Brownies
12 medium strawberries
1 ripe medium-size banana
2 eggs, beaten
1 (20 1/2 ounce) package brownie mix with walnuts
1/3 cup water
1/4 cup vegetable oil
8 ounces soft-style cream cheese with strawberries
1 1/2 cups confectioners' sugar, sifted
http://www.recipegoldmine.com/cookbrownR鈥?/a>
Banana Cream Brownie Squares
Posted by Linda
3/4 cup dry roasted peanuts, chopped
1 package 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掳 F. 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 1/2 cups of the cool whip. Quickly spread pudding mixture over bananas.
Refrigerate for 30 minutes. 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.Pampered Chef Strawberry Banana Brownie Recipe?
Strawberry-Banana Brownies
12 medium strawberries
1 ripe medium-size banana
2 eggs, beaten
1 (20 1/2 ounce) package brownie mix with walnuts
1/3 cup water
1/4 cup vegetable oil
8 ounces soft-style cream cheese with strawberries
1 1/2 cups confectioners' sugar, sifted
http://www.recipegoldmine.com/cookbrownR鈥?/a>
Can you help? I'm looking for a pampered chef recipe for caramel chex mix. It is made using stoneware dish.
This recipe is cooked in the oven...I have misplaced it and I need the recipe for a special occasion. Any ideas?Can you help? I'm looking for a pampered chef recipe for caramel chex mix. It is made using stoneware dish.
Caramel Chex recipe
1 box Crispix
1 box Corn Chex
1 box Rice Chex
1 pound raisins
1 pound nuts (your choice)
1 cup coconut (optional)
Syrup:
1 pound butter
2 pounds brown sugar
1 cup Karo white corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
Combine dry ingredients in a large roaster or bowl and set aside.
Syrup: Combine all ingredients except vanilla extract. Heat to boiling and simmer for 5 minutes.
Remove from heat and add vanilla extract. Pour over dry ingredients mixture and stir well.
Spray large cookie sheets with a vegetable cooking spray. Spread mixture on sheets. Bake at 200 degrees for 1 hour. Remove from oven and let cool. Pack into airtight container.
This freezes well.
Caramel Chex recipe
1 box Crispix
1 box Corn Chex
1 box Rice Chex
1 pound raisins
1 pound nuts (your choice)
1 cup coconut (optional)
Syrup:
1 pound butter
2 pounds brown sugar
1 cup Karo white corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
Combine dry ingredients in a large roaster or bowl and set aside.
Syrup: Combine all ingredients except vanilla extract. Heat to boiling and simmer for 5 minutes.
Remove from heat and add vanilla extract. Pour over dry ingredients mixture and stir well.
Spray large cookie sheets with a vegetable cooking spray. Spread mixture on sheets. Bake at 200 degrees for 1 hour. Remove from oven and let cool. Pack into airtight container.
This freezes well.
Looking for pampered chef cold vegetable pizza recipe?
I still have not tracked down that one you are looking for but here is the recipe for the antipasto veggie pizza..
The Pampered Chef 庐
Antipasto Vegetable Pizza
Recipe
2 packages (13.8 ounces each) refrigerated pizza crust
1 tablespoon olive oil
1 cup (4 ounces) grated Provolone cheese
1 jar (6-7.5 ounces) marinated artichoke hearts, undrained
1 teaspoon Italian seasoning
1 garlic clove, pressed
1/2 cup pitted ripe olives, sliced
1 small yellow squash or zucchini
2 plum tomatoes
2 tablespoons chopped fresh parsley
Toasted pine nuts (optional)
Preheat oven to 400潞F. Unroll both packages of dough side by side over bottom of Large Bar Pan, trimming excess dough even with long sides of pan with Utility Knife. Place oil in Prep Bowl; brush over dough using Chef's Silicone Basting Brush. Bake 16-18 minutes or until golden brown; remove from oven to Stackable Cooling Rack. Sprinkle cheese over hot pizza crust.
Drain artichoke marinade into Classic Batter Bowl. Add Italian seasoning and garlic pressed with Garlic Press; whisk using Stainless Whisk. Coarsely chop artichokes and olives using Food Chopper; add to batter bowl. Cut stem from squash; cut squash crosswise into quarters. Slice using Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Add artichokes, olives, squash and tomatoes to batter bowl; mix well using Small Mix 'N Scraper庐.
Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares with Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 12 servings
Nutrients per serving: Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 29 g, Protein 8 g, Sodium 540 mg, Fiber 2 g
Cook's Tip: To toast pine nuts, place 1/4 cup nuts in (8-in.) Saut茅 Pan. Heat over medium heat 2-3 minutes or until lightly toasted. Cool completely.
For a heartier main-dish meal, add 2 cups diced cooked chicken to toppings, if desired.
Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.Looking for pampered chef cold vegetable pizza recipe?
Cool Veggie Pizza
1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 envelope Hidden Valley Ranch dressing mix
1 tsp. Dill Mix or dill weed
salt %26amp; pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green %26amp; red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 c.) shredded cheddar cheese, if desired
Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt %26amp; pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.Looking for pampered chef cold vegetable pizza recipe?
Here is an awesome link to almost all of the recipes!
My favorite is the touchdown taco dip:)
get yourself a pizza shell..cook it at regular temperature...after it is done--spread cream cheese..lightly over entire shell...add all the veggies YOU LIKE and then sprinkle garlic salt all over---not too much...hmmmmmm it will turn out just right!
The Pampered Chef 庐
Antipasto Vegetable Pizza
Recipe
2 packages (13.8 ounces each) refrigerated pizza crust
1 tablespoon olive oil
1 cup (4 ounces) grated Provolone cheese
1 jar (6-7.5 ounces) marinated artichoke hearts, undrained
1 teaspoon Italian seasoning
1 garlic clove, pressed
1/2 cup pitted ripe olives, sliced
1 small yellow squash or zucchini
2 plum tomatoes
2 tablespoons chopped fresh parsley
Toasted pine nuts (optional)
Preheat oven to 400潞F. Unroll both packages of dough side by side over bottom of Large Bar Pan, trimming excess dough even with long sides of pan with Utility Knife. Place oil in Prep Bowl; brush over dough using Chef's Silicone Basting Brush. Bake 16-18 minutes or until golden brown; remove from oven to Stackable Cooling Rack. Sprinkle cheese over hot pizza crust.
Drain artichoke marinade into Classic Batter Bowl. Add Italian seasoning and garlic pressed with Garlic Press; whisk using Stainless Whisk. Coarsely chop artichokes and olives using Food Chopper; add to batter bowl. Cut stem from squash; cut squash crosswise into quarters. Slice using Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Add artichokes, olives, squash and tomatoes to batter bowl; mix well using Small Mix 'N Scraper庐.
Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares with Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 12 servings
Nutrients per serving: Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 29 g, Protein 8 g, Sodium 540 mg, Fiber 2 g
Cook's Tip: To toast pine nuts, place 1/4 cup nuts in (8-in.) Saut茅 Pan. Heat over medium heat 2-3 minutes or until lightly toasted. Cool completely.
For a heartier main-dish meal, add 2 cups diced cooked chicken to toppings, if desired.
Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.Looking for pampered chef cold vegetable pizza recipe?
Cool Veggie Pizza
1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 envelope Hidden Valley Ranch dressing mix
1 tsp. Dill Mix or dill weed
salt %26amp; pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green %26amp; red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 c.) shredded cheddar cheese, if desired
Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt %26amp; pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.Looking for pampered chef cold vegetable pizza recipe?
Here is an awesome link to almost all of the recipes!
My favorite is the touchdown taco dip:)
get yourself a pizza shell..cook it at regular temperature...after it is done--spread cream cheese..lightly over entire shell...add all the veggies YOU LIKE and then sprinkle garlic salt all over---not too much...hmmmmmm it will turn out just right!
Pampered Chef RECIPE question!!!?
Hello! I need help with a recipe. I was at a PC party last week. The consultant made this chicken which she cooked in the deep covered baker. It was chicken breasts with chipotle rub .. and then she made to the side a BBQ sauce that had smoky BBQ rub in it and ketchup and brown sugar and some other items. She cut up the chicken and then added the homemade BBQ sauce. My DCB came in today and I want to make that. Does anyone know the full recipe/instructions? I dont know what it is called, thats my best description. Thanks!Pampered Chef RECIPE question!!!?
Is this it? It says you can use other rubs/seasonings:
http://www.pamperedchef.com/images/cc/us鈥?/a>Pampered Chef RECIPE question!!!?
Im not exactly sure what this recipe is but here is another great recipe for chipotle chicken. Here is your ingredients. Its not that expensive to buy theseingredientss i think it comes toaroundd 20$ for every thing if you have the spices. you do not need a grill but it makes it taste great.
1 1/2 pounds bone-in, skin-on, whole chicken legs, thighs and drumsticks still attached
2 tablespoons ground chipotle powder 鈥?if you can鈥檛 find chipotle powder, use chili powder and increase the amount of cumin to 2 teaspoons
1 teaspoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 tablespoon grill seasoning
1/2 tablespoon salt
Vegetable oil or extra virgin olive oil for drizzling
2 cups chicken stock
1 cup whole milk or reduced fat milk
1 cup quick-cooking polenta, found in Italian foods or specialty food aisles
1 box frozen corn (10 ounces), defrosted
2-3 tablespoons honey
5 scallions, white and green parts, thinly sliced
3 tablespoons cold butter
Preheat oven to 400-450
In a bowl, combine the chipotle powder, cumin, coriander, paprika, grill seasoning and salt. Coat the chicken legs in the chipotle mixture, rubbing it into the legs. (You can also do this the day before, the morning of or 30 minutes before you want to cook them).
Wash your hands after handling the raw chicken.
When you are ready to cook the chicken, drizzle the chicken pieces with a little vegetable oil or and transfer them to the grill. Cook, turning frequently, for 15-25 minutes, or until cooked through and there is no pink left inside. If the leg moves freely and is jiggly-wiggly from the thigh, the chicken is done. Remove to a platter and cover loosely with foil. Let the chicken rest for 10 minutes before serving.
While the legs are grilling, start the cracked corn and scallion polenta: in a medium size saucepot over high heat, bring the milk and chicken stock to a boil. (If you鈥檙e cooking outside, get this mixture heating up before you get the legs on the grill). Once at a boil, pour in polenta in a slow, steady stream while whisking constantly. Add the corn and honey to taste, and cook until thick. Remove from heat and add the scallions and butter, stirring to combine. If the polenta gets too thick, loosen it up with some more chicken stock or milk.albinism
Is this it? It says you can use other rubs/seasonings:
http://www.pamperedchef.com/images/cc/us鈥?/a>Pampered Chef RECIPE question!!!?
Im not exactly sure what this recipe is but here is another great recipe for chipotle chicken. Here is your ingredients. Its not that expensive to buy theseingredientss i think it comes toaroundd 20$ for every thing if you have the spices. you do not need a grill but it makes it taste great.
1 1/2 pounds bone-in, skin-on, whole chicken legs, thighs and drumsticks still attached
2 tablespoons ground chipotle powder 鈥?if you can鈥檛 find chipotle powder, use chili powder and increase the amount of cumin to 2 teaspoons
1 teaspoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 tablespoon grill seasoning
1/2 tablespoon salt
Vegetable oil or extra virgin olive oil for drizzling
2 cups chicken stock
1 cup whole milk or reduced fat milk
1 cup quick-cooking polenta, found in Italian foods or specialty food aisles
1 box frozen corn (10 ounces), defrosted
2-3 tablespoons honey
5 scallions, white and green parts, thinly sliced
3 tablespoons cold butter
Preheat oven to 400-450
In a bowl, combine the chipotle powder, cumin, coriander, paprika, grill seasoning and salt. Coat the chicken legs in the chipotle mixture, rubbing it into the legs. (You can also do this the day before, the morning of or 30 minutes before you want to cook them).
Wash your hands after handling the raw chicken.
When you are ready to cook the chicken, drizzle the chicken pieces with a little vegetable oil or and transfer them to the grill. Cook, turning frequently, for 15-25 minutes, or until cooked through and there is no pink left inside. If the leg moves freely and is jiggly-wiggly from the thigh, the chicken is done. Remove to a platter and cover loosely with foil. Let the chicken rest for 10 minutes before serving.
While the legs are grilling, start the cracked corn and scallion polenta: in a medium size saucepot over high heat, bring the milk and chicken stock to a boil. (If you鈥檙e cooking outside, get this mixture heating up before you get the legs on the grill). Once at a boil, pour in polenta in a slow, steady stream while whisking constantly. Add the corn and honey to taste, and cook until thick. Remove from heat and add the scallions and butter, stirring to combine. If the polenta gets too thick, loosen it up with some more chicken stock or milk.
Pampered Chef Recipe for Enchilada Wreath?
I attended a Pampered Chef Party a while back and the hostess made an enchilada wreath. I am looking to host a party and was wondering if anyone had this recipe.
Also, feel free to throw in any other yummy ideas!Pampered Chef Recipe for Enchilada Wreath?
Chicken Enchilada Ring
2 cups coarsely chopped cooked chicken
1/4 cup chopped pitted ripe olives
1 (4 ounce) cup shredded cheddar cheese, and monterey jack cheese blend
1 (4 ounce) can chopped green chilies, undrained
1/2 cup mayonnaise
1 tablespoon pampered chef pantry southwest seasoning
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup salsa
1 cup sour cream
Preheat oven to 375F.
Chop chicken and olives using Food Chopper; place in mixing bowl.
Add cheese, green chilies, mayonnaise, and seasoning mix.
Seed and chop 1 tomato.
Slice lime in half.
Using Juicer, juice one half of lime to measure 1 teaspoon juice.
Reserve remaining lime for garnish.
Add chopped tomato and lime juice to chicken mixture.
Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over cutting board.
Unroll crescent dough.
Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
Separate dough into triangles.
Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
(There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
(Filling will not be completely covered.) Bake 20-25 minutes or until golden.
For garnish, cut remaining tomato into 8 wedges.
Cut remaining half of lime into 4 slices; cut in half.
Arrange between openings of ring.
Cut and serve with salsa and sour cream.Pampered Chef Recipe for Enchilada Wreath?
http://www.recipegoldmine.com/pamperedch鈥?/a>
I didn't see the enchilada wreath , but the turkey wreath is fabulous!!
Although an enchilada wreath sounds yummy That is one recipe i don't know but would love to have it when you get it.
I do make a mean enchilada lasagna
It is simply a enchilada flat and layered
you put corn tortillas on the bottom then a layer of hamburger meat mixed with cream of mushroom and velvetta cheese
Then another layer of corn tortillas add a layer of grated Colby and Monterrey jack cheese add a little jalapeno cheese for a kick and repeat top with
green enchilada sauce or red if you prefer ( I don't do red sauce)
Sprinkle a little more cheese on top and bake at 400 for about an hour so everything gets nice and melted together. Serve and Enjoy
Hope that recipe helps good luck on your quest to find the recipe
Feel free to use multi colored corn tortillas for added color Red,Blue,Yellow And White.
Also, feel free to throw in any other yummy ideas!Pampered Chef Recipe for Enchilada Wreath?
Chicken Enchilada Ring
2 cups coarsely chopped cooked chicken
1/4 cup chopped pitted ripe olives
1 (4 ounce) cup shredded cheddar cheese, and monterey jack cheese blend
1 (4 ounce) can chopped green chilies, undrained
1/2 cup mayonnaise
1 tablespoon pampered chef pantry southwest seasoning
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup salsa
1 cup sour cream
Preheat oven to 375F.
Chop chicken and olives using Food Chopper; place in mixing bowl.
Add cheese, green chilies, mayonnaise, and seasoning mix.
Seed and chop 1 tomato.
Slice lime in half.
Using Juicer, juice one half of lime to measure 1 teaspoon juice.
Reserve remaining lime for garnish.
Add chopped tomato and lime juice to chicken mixture.
Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over cutting board.
Unroll crescent dough.
Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
Separate dough into triangles.
Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
(There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
(Filling will not be completely covered.) Bake 20-25 minutes or until golden.
For garnish, cut remaining tomato into 8 wedges.
Cut remaining half of lime into 4 slices; cut in half.
Arrange between openings of ring.
Cut and serve with salsa and sour cream.Pampered Chef Recipe for Enchilada Wreath?
http://www.recipegoldmine.com/pamperedch鈥?/a>
I didn't see the enchilada wreath , but the turkey wreath is fabulous!!
Although an enchilada wreath sounds yummy That is one recipe i don't know but would love to have it when you get it.
I do make a mean enchilada lasagna
It is simply a enchilada flat and layered
you put corn tortillas on the bottom then a layer of hamburger meat mixed with cream of mushroom and velvetta cheese
Then another layer of corn tortillas add a layer of grated Colby and Monterrey jack cheese add a little jalapeno cheese for a kick and repeat top with
green enchilada sauce or red if you prefer ( I don't do red sauce)
Sprinkle a little more cheese on top and bake at 400 for about an hour so everything gets nice and melted together. Serve and Enjoy
Hope that recipe helps good luck on your quest to find the recipe
Feel free to use multi colored corn tortillas for added color Red,Blue,Yellow And White.
Help cant find pampered chef recipe?
strawberry baked alaska the pampered chef version with strawberryr kool aid and cream cheese Help can anyone remember the recipeHelp cant find pampered chef recipe?
Try http://www.recipegoldmine.com. They have a section on Pampered Chef recipes. I don't know if that particular one is there, but it might be.
Try http://www.recipegoldmine.com. They have a section on Pampered Chef recipes. I don't know if that particular one is there, but it might be.
Fruit salsa..pampered chef recipe?
I went to a pampered chef party a couple of years ago and she made a great fruit salsa (it is NOT the apple berry salsa that I'm finding online). This one was made with red apples, granny smith apples, and craisins. I'm unsure on what to put in for sugar? I think she used brown sugar and the pampered chef apple pie spice (pre-made). I want to make this for my kids afterschool today but dont have the recipe! Any help is appreciated.Fruit salsa..pampered chef recipe?
I'm a consultant and able to do a ';behind-the-scenes'; search on a lot of our recipes. I can give you the names and locations of the ones I found, but they're not anywhere that I can copy and paste the whole recipe. Here is what I found:
Tropical Fruit Salsa - use adn care guide for Food Chopper
Tangy Fruit Salsa With Cinnamon Chips Stoneware Sensations, pg 12
Mango Salsa Sundaes Season's Best庐 Spring/Summer 2006
I hope you find what you are looking for. It sounds delish!
Fruit salsa..pampered chef recipe?
I have a small pampered chef book, but it doesn't have a fruit salsa. It has a citrus sauce which includes brown sugar. There are a couple of sweet recipes and it seems their sweetener of choice is brown sugar. I probably would try it with the apples, craisins, pie spice, brown sugar and lemon juice to help keep the apples from turning brown. Good luck!
I'm a consultant and able to do a ';behind-the-scenes'; search on a lot of our recipes. I can give you the names and locations of the ones I found, but they're not anywhere that I can copy and paste the whole recipe. Here is what I found:
Tropical Fruit Salsa - use adn care guide for Food Chopper
Tangy Fruit Salsa With Cinnamon Chips Stoneware Sensations, pg 12
Mango Salsa Sundaes Season's Best庐 Spring/Summer 2006
I hope you find what you are looking for. It sounds delish!
Fruit salsa..pampered chef recipe?
I have a small pampered chef book, but it doesn't have a fruit salsa. It has a citrus sauce which includes brown sugar. There are a couple of sweet recipes and it seems their sweetener of choice is brown sugar. I probably would try it with the apples, craisins, pie spice, brown sugar and lemon juice to help keep the apples from turning brown. Good luck!
Pampered chef recipe help please?
ok i dont have my cookbook here cuz i left it at my parents house when i moved out but i know its called pampered chef kids in the kitchen and the recipe i need is called chicken riddle soup. does anyone have it? thanksPampered chef recipe help please?
This one includes fun sandwiches too!
Chicken Riddle Soup %26amp; Toaster Sandwiches
Ingredients Needed for Soup:
# ¼ cup onion
# 2 medium carrots
# 2 stalks of celery
# 2 Tbsp. parsley
# ¾ lb. Boneless skinless chicken breasts
# ¼ tsp. salt
# 1/8 tsp. pepper
# 1 clove garlic
# 2 pkgs. (2.8oz. each) chicken flavored ramen noodle soup
# 5 cups water
Ingredients Needed for Sandwiches:
# 8 slices of soft bread
# 4 slices of American cheese
# Butter or margarine
Directions:
1. Finely chop onion and peel carrots. Slice carrots and celery into ¼” slices.
2. Snip parsley.
3. Cut chicken into ½” cubes.
4. Add chicken, onion, salt and pepper to 4 Qt. Casserole. Press clove of garlic casserole. Cook 3-4 minutes or until chicken is no longer pink, stirring occasionally.
5. Stir in carrots, celery, seasoning packets from soup mix and water.
6. Bring to boil, reduce heat to low and cover. Simmer 15 minutes.
7. Break noodles into small pieces and stir into soup.
8. Cook additional 3 minutes stirring occasionally.
9. Just before serving, stir in parsley.
During 15 minute soup cooking time, prepare 4 cheese sandwiches.
1. Lightly butter one side of each piece of bread.
2. Break cheese slices into 4 pieces, and place in center of bread, top with second slice of bread, buttered side up.
3. Place sandwich sealer over center of bread and press and turn to seal bread.
4. Place sandwiches into toaster safe bag and grill.
Makes 4 servings
Pampered chef recipe help please?
Why did the chicken cross the road? To get a cup of this soup!!!
# ¼ cup onion
# 2 medium carrots
# 2 stalks of celery
# 2 Tbsp. parsley
# ¾ lb. Boneless skinless chicken breasts
# ¼ tsp. salt
# 1/8 tsp. pepper
# 1 clove garlic
# 2 pkgs. (2.8oz. each) chicken flavored ramen noodle soup
# 5 cups water
# 8 slices of soft bread
# 4 slices of American cheese
# Butter or margarine
Directions:
1. Finely chop onion and peel carrots. Slice carrots and celery into ¼” slices.
2. Snip parsley.
3. Cut chicken into ½” cubes.
4. Add chicken, onion, salt and pepper to 4 Qt. Casserole. Press clove of garlic casserole. Cook 3-4 minutes or until chicken is no longer pink, stirring occasionally.
5. Stir in carrots, celery, seasoning packets from soup mix and water.
6. Bring to boil, reduce heat to low and cover. Simmer 15 minutes.
7. Break noodles into small pieces and stir into soup.
8. Cook additional 3 minutes stirring occasionally.
9. Just before serving, stir in parsley.
During 15 minute soup cooking time, prepare 4 cheese sandwiches.
1. Lightly butter one side of each piece of bread.
2. Break cheese slices into 4 pieces, and place in center of bread, top with second slice of bread, buttered side up.
3. Place sandwich sealer over center of bread and press and turn to seal bread.
4. Place sandwiches into toaster safe bag and grill.
Makes 4 servings
hope that helps
This one includes fun sandwiches too!
Chicken Riddle Soup %26amp; Toaster Sandwiches
Ingredients Needed for Soup:
# ¼ cup onion
# 2 medium carrots
# 2 stalks of celery
# 2 Tbsp. parsley
# ¾ lb. Boneless skinless chicken breasts
# ¼ tsp. salt
# 1/8 tsp. pepper
# 1 clove garlic
# 2 pkgs. (2.8oz. each) chicken flavored ramen noodle soup
# 5 cups water
Ingredients Needed for Sandwiches:
# 8 slices of soft bread
# 4 slices of American cheese
# Butter or margarine
Directions:
1. Finely chop onion and peel carrots. Slice carrots and celery into ¼” slices.
2. Snip parsley.
3. Cut chicken into ½” cubes.
4. Add chicken, onion, salt and pepper to 4 Qt. Casserole. Press clove of garlic casserole. Cook 3-4 minutes or until chicken is no longer pink, stirring occasionally.
5. Stir in carrots, celery, seasoning packets from soup mix and water.
6. Bring to boil, reduce heat to low and cover. Simmer 15 minutes.
7. Break noodles into small pieces and stir into soup.
8. Cook additional 3 minutes stirring occasionally.
9. Just before serving, stir in parsley.
During 15 minute soup cooking time, prepare 4 cheese sandwiches.
1. Lightly butter one side of each piece of bread.
2. Break cheese slices into 4 pieces, and place in center of bread, top with second slice of bread, buttered side up.
3. Place sandwich sealer over center of bread and press and turn to seal bread.
4. Place sandwiches into toaster safe bag and grill.
Makes 4 servings
Pampered chef recipe help please?
Why did the chicken cross the road? To get a cup of this soup!!!
# ¼ cup onion
# 2 medium carrots
# 2 stalks of celery
# 2 Tbsp. parsley
# ¾ lb. Boneless skinless chicken breasts
# ¼ tsp. salt
# 1/8 tsp. pepper
# 1 clove garlic
# 2 pkgs. (2.8oz. each) chicken flavored ramen noodle soup
# 5 cups water
# 8 slices of soft bread
# 4 slices of American cheese
# Butter or margarine
Directions:
1. Finely chop onion and peel carrots. Slice carrots and celery into ¼” slices.
2. Snip parsley.
3. Cut chicken into ½” cubes.
4. Add chicken, onion, salt and pepper to 4 Qt. Casserole. Press clove of garlic casserole. Cook 3-4 minutes or until chicken is no longer pink, stirring occasionally.
5. Stir in carrots, celery, seasoning packets from soup mix and water.
6. Bring to boil, reduce heat to low and cover. Simmer 15 minutes.
7. Break noodles into small pieces and stir into soup.
8. Cook additional 3 minutes stirring occasionally.
9. Just before serving, stir in parsley.
During 15 minute soup cooking time, prepare 4 cheese sandwiches.
1. Lightly butter one side of each piece of bread.
2. Break cheese slices into 4 pieces, and place in center of bread, top with second slice of bread, buttered side up.
3. Place sandwich sealer over center of bread and press and turn to seal bread.
4. Place sandwiches into toaster safe bag and grill.
Makes 4 servings
hope that helps
I am looking for an old Pampered Chef brownie pizza recipe. Does anyone have the one I'm looking for?
I am looking for a recipe that used Pampered Chef's pizza stone. Brownie mix was used as if it were pizza crust/or giant cookie and there was fruit layered on top (I remember kiwi for sure. There may have also been banana, strawberries, and/or blueberries on top). No pineapple or applesauce...which I have seen in my searching. Thanks!I am looking for an old Pampered Chef brownie pizza recipe. Does anyone have the one I'm looking for?
Berry Patch Brownie Pizza --
A nice dessert ';pizza';. Perfect for when fresh berries are in season. Recipe is a Pampered Chef recipe, Recipes from the Heart Cookbook.
Ingredients
1 (19 7/8 ounce) package fudge brownie mix
1/3 cup almonds, chopped unblanched
1 (8 ounce) package cream cheese, softened
1 tablespoon granulated sugar
1/2 teaspoon vanilla
2 cups frozen whipped topping, thawed
2 cups fresh strawberries, washed, hulled divided
1/2 cup raspberries
1/2 cup fresh blueberries
1 lemon, zested and zest reserved
powdered sugar
1 strawberries, fan (to garnish)
Directions
1) Preheat oven to 375 degrees.
2) Lightly oil a 14 inch pizza pan and set aside.
3) Prepare brownie mix according to package directions.
4) Stir in almonds and spread batter onto bottom of prepared pan.
5) Bake 18 to 20 minutes or until set; cool completely.
6) In a large bowl, combine the cream cheese, sugar and vanilla; mix until smooth.
7) Fold in whipped topping.
8) Chop enough strawberries to measure 1/2 cup and gently stir into cream cheese mixture.
9) Spread strawberry mixture evenly onto brownie.
10) Slice the remaining strawberries and arrange on brownie.
11) Top with raspberries and blueberries; sprinkle with lemon zest.
12) Sift powdered sugar over top and garnish with strawberry fan. I am looking for an old Pampered Chef brownie pizza recipe. Does anyone have the one I'm looking for?
1 21 oz. Brownie Mix
2 8 oz. Cream Cheese - softened
2/3 Cup Sugar
1 8 oz Crushed Pineapple - drained
2 Bananas - sliced
1/2 Qt. Strawberries - sliced
1/2 Cup Chopped Nuts (Optional)
1 oz. Semi-sweet chocolate
1 Tbsp. Butter
Cooking Instructions
Preheat oven to 350.
Prepare brownie mix according to package directions.
Place parchment paper on a large (15';) cooking stone
Puor brown mix on parchment paper and spread into a 14'; circle (do not bake without paper or batter will run off stone).
Bake 15-20 minutes or until set.
Cool to room temperature.
Mix cream cheese and sugar until smooth.
Spread cream cheese mixture over brown ';crust';.
Top with fruit and nuts.
Melt chocolate and butter together - stirring until smooth.
Drizzle chocolate over pizza.
Cut into wedges.
NOTE: Place pizza in fridge if not serving right away
Brownie Pizza
Posted by Mary Ellen
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%26amp;M's or Reese's Pieces - chopped up
1 cup mini marshmallows
1/2 cup caramel ice cream topping
Preheat oven to 350掳. Spray 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%26amp;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.
Berry Patch Brownie Pizza --
A nice dessert ';pizza';. Perfect for when fresh berries are in season. Recipe is a Pampered Chef recipe, Recipes from the Heart Cookbook.
Ingredients
1 (19 7/8 ounce) package fudge brownie mix
1/3 cup almonds, chopped unblanched
1 (8 ounce) package cream cheese, softened
1 tablespoon granulated sugar
1/2 teaspoon vanilla
2 cups frozen whipped topping, thawed
2 cups fresh strawberries, washed, hulled divided
1/2 cup raspberries
1/2 cup fresh blueberries
1 lemon, zested and zest reserved
powdered sugar
1 strawberries, fan (to garnish)
Directions
1) Preheat oven to 375 degrees.
2) Lightly oil a 14 inch pizza pan and set aside.
3) Prepare brownie mix according to package directions.
4) Stir in almonds and spread batter onto bottom of prepared pan.
5) Bake 18 to 20 minutes or until set; cool completely.
6) In a large bowl, combine the cream cheese, sugar and vanilla; mix until smooth.
7) Fold in whipped topping.
8) Chop enough strawberries to measure 1/2 cup and gently stir into cream cheese mixture.
9) Spread strawberry mixture evenly onto brownie.
10) Slice the remaining strawberries and arrange on brownie.
11) Top with raspberries and blueberries; sprinkle with lemon zest.
12) Sift powdered sugar over top and garnish with strawberry fan. I am looking for an old Pampered Chef brownie pizza recipe. Does anyone have the one I'm looking for?
1 21 oz. Brownie Mix
2 8 oz. Cream Cheese - softened
2/3 Cup Sugar
1 8 oz Crushed Pineapple - drained
2 Bananas - sliced
1/2 Qt. Strawberries - sliced
1/2 Cup Chopped Nuts (Optional)
1 oz. Semi-sweet chocolate
1 Tbsp. Butter
Cooking Instructions
Preheat oven to 350.
Prepare brownie mix according to package directions.
Place parchment paper on a large (15';) cooking stone
Puor brown mix on parchment paper and spread into a 14'; circle (do not bake without paper or batter will run off stone).
Bake 15-20 minutes or until set.
Cool to room temperature.
Mix cream cheese and sugar until smooth.
Spread cream cheese mixture over brown ';crust';.
Top with fruit and nuts.
Melt chocolate and butter together - stirring until smooth.
Drizzle chocolate over pizza.
Cut into wedges.
NOTE: Place pizza in fridge if not serving right away
Brownie Pizza
Posted by Mary Ellen
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%26amp;M's or Reese's Pieces - chopped up
1 cup mini marshmallows
1/2 cup caramel ice cream topping
Preheat oven to 350掳. Spray 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%26amp;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.
Looking for pampered chef plum sauce recipe, i believe it is in the cooking for 2 or more cookbook..?
take a plum and stick it in the blender. add chives.Looking for pampered chef plum sauce recipe, i believe it is in the cooking for 2 or more cookbook..?
I think I saw what you're looking for in this free recipe ebook.albinism
I think I saw what you're looking for in this free recipe ebook.
I'm looking for a pampered chef recipe for taco meatballs that was made with corn chips. ?
http://www.joycesfinecooking.com/pampere鈥?/a>
Check this site out while I continue to search fro you.
http://www.familyoven.com/search.jsp?sea鈥?/a>
I am getting closer!
Taco Tartlets
Source: The Pampered Chef
1 pound lean ground beef (uncooked)
2 tablespoons taco seasoning mix
2 tablespoons ice water
1 cup shredded Cheddar cheese
Tortilla Chip Filling:
1 cup sour cream
2 tablespoons taco sauce
2 ounces black olives, chopped
3/4 cup coarsely crushed tortilla chips
Heat oven to 425 degrees F.
In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of mini-muffin Pan, using mini-tart Shaper. Prepare Tortilla Chip Filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle Cheddar cheese over tops. Bake 7 to 8 minutes. Remove tartlets from pan with tip of knife. Serve immediately or cool and freeze.
(This recipe also works using regular muffin pan. Bake for 15 minutes or until done.)
http://www.recipegoldmine.com/pamperedch鈥?/a>
This was actually my favorite site!
Check this site out while I continue to search fro you.
http://www.familyoven.com/search.jsp?sea鈥?/a>
I am getting closer!
Taco Tartlets
Source: The Pampered Chef
1 pound lean ground beef (uncooked)
2 tablespoons taco seasoning mix
2 tablespoons ice water
1 cup shredded Cheddar cheese
Tortilla Chip Filling:
1 cup sour cream
2 tablespoons taco sauce
2 ounces black olives, chopped
3/4 cup coarsely crushed tortilla chips
Heat oven to 425 degrees F.
In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of mini-muffin Pan, using mini-tart Shaper. Prepare Tortilla Chip Filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle Cheddar cheese over tops. Bake 7 to 8 minutes. Remove tartlets from pan with tip of knife. Serve immediately or cool and freeze.
(This recipe also works using regular muffin pan. Bake for 15 minutes or until done.)
http://www.recipegoldmine.com/pamperedch鈥?/a>
This was actually my favorite site!
Does anyone who has been to a pampered chef party have this recipe?
It made a big cherry cheese danish. The pastry part was made form pillsbury crescent roll dough, the cherry part was tinned cherry pie filling and the cheese part was cream cheese, sugar, an egg and vanilla but I've forgotten the relative quantities for these last four ingredients. A very simple recipe but it sure was tasty. My husband loved it. :)Does anyone who has been to a pampered chef party have this recipe?
I have two recipes that could be it, both have what you describe:
Cherry Cheese Ring
2 pkgs refrigerated crescent rolls鈥?br>
1 pkg. cream cheese softened
1/4 cup icing sugar
1 egg
1/2 tsp. vanilla or almond extract
1 can cherry pie filling
Glaze
陆 cup (125 ml) icing sugar
2-3 tsp. (10-15 ml) milk
Preheat oven to 350掳 F.
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 鈥?circle, pressing seams together to seal and leaving a 3 inch hole in the center.
For filling, in Classic Batter Bowl, combine cream cheese, icing sugar, egg and vanilla. Spread cream cheese mixture over dough to within 陆 inch of the eggs: top with pie filling.
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
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.
or it could be -
Cherry Cheese Coffee Cake
Cake %26amp; filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14'; circle with a 3'; hole in the center. Combine the cream cheese, powdered sugar, egg %26amp; vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.Does anyone who has been to a pampered chef party have this recipe?
Cherry Cheese Turnovers
1/4 cup (2 ounces) cream cheese, softened
1/2 cup cherry pie filling
1 package (8 ounces) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sliced almonds, chopped
Preheat oven to 375掳F. In Small Batter Bowl, combine cream cheese and cherry pie filling.
Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle using Baker's Roller鈩? Cut 8 circles using Cut-N-Seal鈩?
Place 2 teaspoons cherry mixture in center of each circle. Fold dough in half, matching edges; seal with Cut-N-Seal鈩? Place on flat Baking Stone. Brush each turnover with egg white using Pastry Brush. Sprinkle with almonds.
Bake 15-17 minutes or until light golden brown.
Yield: 8 turnovers
I have two recipes that could be it, both have what you describe:
Cherry Cheese Ring
2 pkgs refrigerated crescent rolls鈥?br>
1 pkg. cream cheese softened
1/4 cup icing sugar
1 egg
1/2 tsp. vanilla or almond extract
1 can cherry pie filling
Glaze
陆 cup (125 ml) icing sugar
2-3 tsp. (10-15 ml) milk
Preheat oven to 350掳 F.
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 鈥?circle, pressing seams together to seal and leaving a 3 inch hole in the center.
For filling, in Classic Batter Bowl, combine cream cheese, icing sugar, egg and vanilla. Spread cream cheese mixture over dough to within 陆 inch of the eggs: top with pie filling.
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
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.
or it could be -
Cherry Cheese Coffee Cake
Cake %26amp; filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14'; circle with a 3'; hole in the center. Combine the cream cheese, powdered sugar, egg %26amp; vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.Does anyone who has been to a pampered chef party have this recipe?
Cherry Cheese Turnovers
1/4 cup (2 ounces) cream cheese, softened
1/2 cup cherry pie filling
1 package (8 ounces) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sliced almonds, chopped
Preheat oven to 375掳F. In Small Batter Bowl, combine cream cheese and cherry pie filling.
Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle using Baker's Roller鈩? Cut 8 circles using Cut-N-Seal鈩?
Place 2 teaspoons cherry mixture in center of each circle. Fold dough in half, matching edges; seal with Cut-N-Seal鈩? Place on flat Baking Stone. Brush each turnover with egg white using Pastry Brush. Sprinkle with almonds.
Bake 15-17 minutes or until light golden brown.
Yield: 8 turnovers
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