Posted by Unknown on July 28, 2001 at 18:04:40:
In Reply to: ISO PAMPERED CHEF CHICKEN/CRESCENT ROLL posted by hopm on July 27, 2001 at 14:37:10:
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.
: Cherry Cheese Ring
: Ring and Filling
: 2 pkgs refrigerated crescent rolls’
: 1 pkg. (250 GM) cream cheese softened
: ¼ cup (50 ml) icing sugar
: 1 egg
: ½ tsp. (2 ml) vanilla or almond extract
: 540 ml (1 can) cherry pie filling
: Glaze
: ½ cup (125 ml) icing sugar
: 2-3 tsp. (10-15 ml) milk
:
: 1. Preheat oven to 350*(180*)
: 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 “ circle, pressing seams together to seal and leaving a 3 inch hole in the center
:
: 2. For filling, in Classic Batter Bowl, combine cream cheese, icing sugar, egg and vanilla. Spread cream cheese mixture over dough to within ½ inch of the eggs: top with pie filling
: 3. 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
: 4. 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.
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: 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.
I asked on my Pampered Chef loop and got this response:
1 can of fruit cocktail
mandarin oranges
can of crushed pineapple
banana
3.4 oz box of Jello instant pudding
Drain almost all liquid from fruits and dump in chillzanne bowl. Cut up banana with crinkle cutter. Pour pudding powder over fruit and mix with mix n scraper. It makes a delicious glaze. I added chopped pecans to mine.
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Pampered Chef Ham Florentine Wreath
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Pampered Chef Recipe
2 8 oz packages refrigerated crescent rolls
8 oz thickly sliced deli ham, diced
1/4 c green onions with tops, thinly sliced
5 oz swiss cheese, grated (1 1/4 cups)
10 oz frozen chopped spinach, thawed and well drained
1/4 cup mayonnaise
1/4 t coarsely ground black pepper
2 plum tomatoes, sliced
1 egg, separated
1/4 cup almonds, chopped
Preheat oven to 375. Unroll crescents into 16 triangles. With wide end toward center arrange 8 triangles in circle. Arrange remaining 8 triangles in center matching wide ends. Seal seams. Mix ham, green onions, 1 c cheese, spinach, mayo and black pepper. Scoop filling over seams of dough forming circle. Arrange tomatoes in overlapping circular pattern over filling. Top with remaining cheese. Lift corners of dough over filling one at a time slightly overlapping to form wreath. Beat egg white lightly; brush over dough. SPrinkle almonds over wreath. Bake 25 to 30 min or until golden brown.