Posted by Unknown on July 28, 2001 at 18:09:23:
In Reply to: ISO PAMPERED CHEF CHICKEN/CRESCENT ROLL posted by hopm on July 27, 2001 at 14:37:10:
Lemon Blueberry Cake
(from Season's Best Spring/Summer '97)
1 package (18.25 ounces) yellow cake mix
1 lemon
2 cups fresh or frozen blueberries
1 1/2 cups water
1 package (6 ounces) lemon flavored gelatin
Powdered sugar
1 container (8 ounces) frozen, whipped topping, thawed
Preheat oven to 375 degrees. Lightly spray 9x13" baker with vegetable oil using Kitchen Spritzer. Prepare cake mix according to package directions. Zest lemon to yield 1 tablespoon zest; stir into batter. Pour batter into prepared Baker spreading evenly; sprinkle with blueberries. In bowl, microwave water on HIGH 2 1/2-3 minutes or until boiling. Whisk in gelatin until dissolved. Pour gelatin mixture evenly over top of batter. Bake 30-35 minutes or until cake tester inserted in center comes out clean. Cool slightly; sprinkle with powdered sugar. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping.
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I think this is it. I've had it before and it WAS good.
Red, White & Blueberry Pie
1 Pie Shell baked according to package directions or homemade
1 quart fresh strawberries, divided
4 squares (1 oz. each) white chocolate for baking
1 package (8oz.) light cream cheese, softened
3/4 cup cold milk
1 package (3.3oz) white chocolate instant pudding
1 1/2 cups fresh blueberries, rinsed and drained
1 cup thawed frozen light whipped topping
Variations - Use Blueberry Pie Filling for the blueberries, add 1 cup Whipped Topping to the pudding mixture and decorate with 1 cup whipped topping and use vanilla or lemon pudding.
1. Prepare Pie Shell according to package directions and cool.
2. Rinse Strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull
remaining strawberries and slice using Egg Slicer Plus.
3. Melt white chocolate in Covered Micro-Cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refridge until set.
4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in 2-QT. Batter Bowl with 10" Whisk until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over strawberries using Super Scraper.
6. Arrange blueberries evenly over top of pie filling. Fill Easy Accent Decorator with Whipped topping . Pipe rosettes evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into slices using Slice 'N Serve
Pampered Chef and Campbell Soup Chicken Enchilada
Cook : 25 minutes
1 can condensed cream of chicken soup (10 3/4)
1/2 cup sour cream
1 tablespoon butter
1 medium onion, chopped to = 1/2 cup
1 teaspoon chili powder
2 cups cooked, chopped chicken or turkey
1 can green chilies, chopped ( 4 ounces)
8 flour tortillas (8 inch)
1 cup shredded Cheddar or Monterey Jack Cheese (4 ounces)
1. Mix soup and sour cream.
2. In saucepan over medium heat, add butter.
Now add onion and chili powder and cook till tender.
Add the chicken, chilies and 2 tablespoons soup mixture.
3. Spread 1/2 cup soup mixture in a 2 qt shallow baking dish.
Along one side of each tortilla, spread about 1/4 cup chicken mixture.
Roll up each tortilla around filling and place seam side down in baking dish.
4. Spread remaining soup mixture over each enchiladas.
Sprinkle cheese over soup mixture. Bake 350 F for 25 minutes. Serve hot. Serves 4.
Pampered Chef Fiesta Tortilla Stack
1 can ( 9 ounces) bean dip
2 tablespoon plus 1/4 cup sour cream
1 tablespoon 1/2 teaspoon
Pantry Southwestern Seasoning Mix-divided
2 cups cooked chicken, chopped
1/2 cup green onion with tops, slied thinly-(8)
3/4 cup pitted ripe olives, sliced, divided
1/4 cup fresh cilantro, chopped, divided
5 ( 10 inch) flour tortillas
8 ounces mild cheddar-( 2 cups)
Vegtable oil
2 medium plum tomatoes, seeded and chopped
Salsa
1. Preheat the oven to 375 F.
In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream,
and 1 tablespoon of the seasoning mix: mix well. Chop chicken
and bell pepper and slice the green onion. Chop 1/2 cup of the olives.
Chop the cilantro.
2. Place one tortilla on round baking stone (13). Use medium scoop
and top each tortilla with 2 scoops of bean mixture; spreading within
1/4 inch of edge. Top evenly with 1 cup of chicken mixture.
Place cheese over the top.Top with tortilla and repeat.
When all or used and filling spread, spray pam over the last one
and bake 25 to 30 minutes, till top is brown..
3. Mix the remaining 1/4 cup sour cream with the remaining seasoning
spreading over top of warm tortilla and sprinke with cheese.
Sprinkle tomato over top, the olives and chopped cilantro.
Cut into wedges, serve with salsa.........
Serves 6
**Substitute
1 teaspoon chili powder for Pantry South Western Seasoning Mix..
CHICKEN ENCHILADAS
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1 1/2 chicken breasts
water
oil
1/2 c. flour
1 (28 oz.) can red chili sauce
salt
1 tsp. sugar
ground New Mexico or
California chili (optional)
1 pt. sour cream
shredded Jack and Cheddar
cheeses
12 corn tortillas
1 (2 1/4 oz.) can sliced ripe
olives
1 large onion, finely chopped
chopped green onions
(optional)
Cook chicken in water to cover until tender. Cool, then
finely shred meat. Reserve broth. Heat 3 tablespoons oil in
large saucepan. Add flour and stir 1 minute. Stir in red
chili sauce and half a sauce can of chicken broth. Add salt,
if desired and sugar. Add ground chili, if desired and sour
cream. When blended, add 1/2 cup each Jack and Cheddar cheeses
and let melt.
To assemble enchiladas, fry each tortilla in oil until
softened. Drain and place on each some of the chicken, sliced
olives, chopped onion, a little Cheddar cheese and spoonful of
sauce. Roll and place seam side down in individual heatproof
plates, pie pans or 13 x 9-inch baking dish. Top with sauce,
using at least 2 cups and more if desired. Remaining sauce can
be frozen for another batch of enchiladas. Sprinkle thickly
with shredded Jack and Cheddar cheeses. Broil or bake at 350 degrees
until cheese is melted and sauce is bubbly. Top with chopped
green onions, if desired. Serves 6.