Posted by sherry on June 12, 2001 at 09:17:14:
In Reply to: Pampered chef recipe? posted by sabri6494 on June 12, 2001 at 08:53:02:
Taco Ring
: 1/2 pond ground beef, cooked and drained 1 package taco seasoning mix 1 cup (4 ounces) shredded Cheddar cheese 2 Tbsp water 2 packages (8 ounces) refrigerated crescent roll dough 1 medium green pepper 1/2 head of lettuce, shredded 1 medium tomato, cubed 1 small onion, chopped 1 cup of salsa sour cream
: Preheat oven to 375. Combine meat, seasoning, cheese, and water in a bowl. Arrange crescent triangles on a round baking stone. The bases will overlap and points to the outside (it should look like a sunburst). Scoop the meat mixture over the crescent rolls. Fold the triangle over filling and tuck under the base at the center. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Cut the top of the green pepper off and take out the seeds. Place the pepper in the center of the ring and fill with salsa. Mound the lettuce, onion, and tomato around the pepper. Garnish with sour cream. Show-off your beautiful dish and then enjoy!
: Variations:
: Make your favorite chicken salad recipe and scoop it on the base! This is great!
: Omit the taco seasoning from the above recipe and you have a cheeseburger ring!
: Chicken and Broccoli Braid 2 cups cooked chicken, chopped 1 cup broccoli, chopped 1/2 cup chopped red bell pepper 1 cup ( 4 oz.)shredded sharp cheddar cheese 1 garlic clove, pressed 1/2 cup mayonnaise 2 tsp all purpose dill mix or 1 tsp dried dill weed 1/4 tsp salt 2 packages ( 8 oz ) refrigerated crescent rolls 1 egg white, lightly beaten 2 tbsp slivered almonds Preheat oven to 375 degrees. Chop chicken and broccoli using Food Chopper; place in classic 2 quart batter bowl. Add bell pepper and cheese to batter bowl. Press garlic over vegetable mixture using garlic press. Add mayonnaise, dill mix or dill weed, and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15 inch rectangle baking stone. Repeat with remaining package of dough. Using dough and pizza roller, roll dough to edges of baking stone, sealing perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using pizza cutter ( there will 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to form a rim at end of bread. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25- 28 minutes or until deep golden brown. Yields 10 servings.
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Light and Simple
Traditional Favorites with a Lighter Side
Pampered Chef Stuffed Jalapeno Peppers
18 jalapeno peppers (2 1/2 inches to 3 inches)
Cut in half lengthwise
1 garlic clove, pressed
1 pkg (8 ounce) fat free cream cheese, softened
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/4 cup fat free mayonnasie
1/2 teaspoon dried oregano leaves
2 egg whites
1 tablespoon skim milk
3 cups crushed corn flake cereal, crushed
Salsa
Preheat oven tp 375.
Cut each pepper in half lengthwise.
Remove seeds and membranes .
Press garlic.
Add cream cheese, cheddar cheese, mayo and oregano
mixing well. Fill with mixture. Piping about 1 tablespoon in each to fill. Lightly whisk egg whites and milk, together.
Finely crush cereal in sealed plastic bag. Dip each in egg white, then corn flakes to coat.Place pepper half on Classic Round Stone. Spray each pepper with vegtable oil using spritzer. Bake 30 minutes or till peppers are tender. Serve with salsa.
Yields: 36 pepper halves.
Added on Date: 05/25/01
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Garlic Parmesan Pull-Apart Bread
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1/3 c butter or marg melted
1 c Parmesan cheese grated
2 tsp Italian Seasoning
2 garlic cloves, pressed
2 packages (11.3 oz each) refridgerated biscuts
Preheat oven to 375. Lightly spray fluted pan with oil (preferably use Pampered Chef Stoneware) if you do not have a Stoneware pan by Pampered Chef anykind will do spray with Pam. Combine cheese, garlic and italian seasoning. Cut each biscut in four pieces. Dip each piece in melted butter then roll in cheese mixture and arrange evenly in pan. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes on rack then carefully invert to remove bread. Cool slightly.
16 servings
170 calories, 8g fat, 150mg sodium, 1g dietary fiber
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Chicken & Broccoli Braid
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds
Directions - Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Yield: 10 servings
Approximately 410 calories and 27 grams of fat per serving
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
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Mediterranean Chicken Ring
2 pkg. pilsbury crescent rolls
1 pkg. "recipe ready" chicken breast (or some cooked, cooled chicken)
1/2 red onion
1 red pepper
1/2 cup Kalamata olives
1 8oz. container crumbled feta cheese
1 pkg. frozen spinach, thawed and drained well
2 cloves garlic
Lay out the crescents into a circle with the
points out. Roll center of circle a bit to
make it into 1 flat piece.
Chop veggies and chicken. Put garlic through a
garlic press. Mix everything up and spread onto the
crescent rolls. Pull the points of the crescents up
over the filling and tuck into center.
Bake 25 minutes at 375.
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Chicken Divan Pie
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories : Brunch Pampered Chef
Amount Measurement Ingredient Preparation Method
1 1/2 cups cooked rice
4 eggs--divided
1 cup shredded cheddar cheese--shredded--4 oz.
2 tablespoons all-purpose flour
1 cup milk
1 cup broccoli--cooked and chopped
1 cup chicken or turkey--cooked and chopped
1/4 cup green onions--chopped
1/4 teaspoon salt
1 dash ground black pepper
1/4 cup Parmesan cheese--grated--1 oz.
Preheat oven to 350 degrees F.
In small bowl, combine rice and 1 of the eggs: mix well.
Press rice mixture onto bottom and up side of lightly greased 9-inch
pie plate.
In large bowl, toss cheddar cheese with flour. Add remaining 3 eggs,
milk,
broccoli, chicken, onions, salt and pepper: mix well. Pour over rice
crust.
Sprinkle with Parmesan cheese. Bake 50-60 minutes or until set in
center.
Yield: 6-8 servings.
Recipes from the Heart, The Pampered Chef, 1997, Page 74.
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All-Occasion Cookies (this is the Pampered Chef recipe)
1 pound (4 sticks) butter or margarine, divided (do not use
vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix
Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps.
Using Stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.)
Shape dough, bake and decorate as desired.
Flavor Variations:
Chocolate: Substitute one package devil's food cake mix for the white cake mix. Add flour and butter as recipe directs.
Spice: Substitute one package yellow cake mix for white cake mix. Add 1 Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as recipe directs.
Peanut Butter: Substitute one package yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.
This dough is versitile, can spread cream cheese on top, and add pie filling..
Apple Cranberry Cookie Cobbler
4 granny smiths
1 (16oz) can whole berry cranberry sauce
1/3 C of packed brown sugar
3 T all-purpose flour
1 Tsp cinnamon
? pkg Refrigerated sugar cookie dough (keep
frozen)
Preheat oven to 400. peel,core,slice
apples. Cut apples in half, place in
DDB.
Combine cranberyy sauce, sugar, flour, and
cinnamon in 1qt BB. Pour over
apples. Slice frozen dough into ? inch
slices with GARNISHER. Arrange
evenly over apple mixture. Bake 30-35
minutes or until apples are tender and
top is golden brown.
Yield: 10 servings, 20 sample servings
353 calories and 12 grams of fat