Pampered Chef Recipes

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: : "PAMPERED CHEF" PUMPKIN CHEESECAKE : : : : 1 c. graham cracker crumbs1 c. plus 1 tbsp. sugar (in total)6 tbsp. melted butter16 oz. cream cheese (room temp.)1 can (16 oz.) pumpkin1 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. ginger2 eggs1 pt. sour cream1 tsp. vanillaWhipped cream; toasted, sliced and whole unblanched almonds : (optional garnish) : Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto the bottom of springform pan; chill. : Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin and spices. Add eggs, one at a time, blending well after each addition. : Pour into prepared crust and bake at 350 degrees for 50 minutes. Remove cake; raise oven temperature to 400 degrees. : : ------------------------------------------- : Heavenly Dessert Puff : : Serve immediately after preparing. Or, if you like, refrigerate the dessert 30 minutes. : : 1 pkg (17.3 ounces) frozen puff pastry sheets, thawded : 1 pound strawberries, hulled and sliced : 1 cup sour cream : 1/2 cup cold milk : 1 pkg ( 3.4 ounces) pistachio instant puddding and pie filling : 1 container (8 ounces), cool whip, thawed and divided : 1/2 teaspoon red and green sugar crystals : Preheat the oven to 400 F degrees : Gently unfold one sheet; roll into 12 x 10 rectangle baking stone with dough roller. : Unfold second pastry sheet on 18 x 12 grooved cutting board. : Cut four 1 inch thick strips lengthwise from second pastry sheet. : Save any remaining dough for decoration. : Using pastry brush, brush water onto edges of the pastry on baking stone. : Laay strips over edges making aan outter rim. : Prick entire bottom pastry sheet with fork. : Cut stars from remaining dough with star-shaped bread tube; sprinkle red and green sugars. : Place pastry star on pastry strips, brushed with water at corners and along sides, as desired. : Bake 15 to 18 minutes or till golden brown. : ((Centers may puff up slightly, but will flatten as they cool)) : Cool completely.Reserve a few strawberries for garnishing. : Slice remaining strawberries with egg slicer plus, arranging over bottom of a pastry shell. : In classic 2 quart batter bowl, whisk sour cream annd milk using 10 inch whisk until blended. : Whisk in pudding mix until it is dissolved and begins to thickens. : Fold 1 1/2 cups of the whipped topping (1/2 of the container) into pudding until well blended. : Spread evenly over strawberries to fill pastry shell. : Using egg slicer plus, make strawberry fans with reserved strawberries. : Garnish with strawberry fans and remaining whipped topping using easy acent decorator. : Cut into 16 pieces and serve using slice n serve. : Yield 16 servings. : : ---------------------------- : Fiesta Chili Corn Bread : Corn Bread Crust : 1 tablespoon veg oil : 1 (11 ounces) can Mexican-style corn, drained : 2 (9 ounces) packages corn muffin mix : 2/3 cup milk : 2 eggs slightly, beaten : Filling : 1 (15 ounces) can chili wwithout beans : 1 cup shredded cheddar cheese : 1 cup chredded Monterey Jack Cheese : 1/2 cup thinly sliced green onions with tops : 1/2 chopped drained pitted ripe olives : Sour Cream : Preheat the oven to 350 f. : For the crust, coat two 10 inches round baking pans lightly with oil. : Line the bottom with cooking parchment. : Combine the corn, muffin mix, milk and eggs in a bowl mix well. : Spoon half the batter into each of the prepared panss. : Bake 20 minutes. : Invert each crust on a serving platter. : For the filling, heat the chili in aa 1 1/2 qt saucepan over the medium heat until hot. : stirring occasionally. : Spread the chili over ihe crust. : Sprinkle with cheddar cheese. Monterey Jack Cheese and green onions and olives. : Garnish with sour cream. : Cut each into 8 wedges. : Yields: 16 servings

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