Re: Pampered Chef Recipes


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Posted by Lisa on June 28, 2001 at 12:36:38:

In Reply to: Pampered Chef Recipes posted by sherry on June 14, 2001 at 20:03:01:

Wow, Sherry, you sure have a lot of great PC recipes! I've just signed on to be a consultant and am searching for great recipes. Thanks for your help!

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: "PAMPERED CHEF" PUMPKIN CHEESECAKE
:
:

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: 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.

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: Heavenly Dessert Puff

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: Serve immediately after preparing. Or, if you like, refrigerate the dessert 30 minutes.

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: 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.

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: ----------------------------

: 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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