Turkey & Broccoli Braid
2 pkg. (8 oz. each) Pillsbury crescent rolls
2 cups cooked turkey
1 cup broccoli
½ cup small red bell pepper
1 clove fresh garlic
1 egg white
2 tbsp. slivered almonds
2 tsp. Dill mix
4 oz. block cheddar cheese
½ cup mayonnaise
½ tsp. salt
Preheat oven to 375F. Chop turkey and broccoli using Food Chopper; place in Classic 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 Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of stone, cut dough into strips 1-1/2" apart, 3" deep using 3" Paring Knife. (There will be 6" 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 seal at end of braid. Brush egg white over dough using Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice ‘N Serve. Yield: 10 Servings
Creamy One-Pot Pasta
2-3 cups diced, cooked turkey
4 large garlic cloves
1 (7 oz.) jar sun-dried tomatoes in oil OR roasted red peppers OR 2 cups cherry tomatoes
3 cans (14.5 oz) chicken broth (5 ¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups florets)
2 medium carrots, peeled
8 oz reduced fat cream cheese (Neufchatel)
¼ r salt
½ t black pepper
1 wedge fresh Parmesan Cheese
Snipped fresh basil (optional)
Press garlic using Garlic Press into 8 qt. Stockpot. Add 1 T of oil from sun-dried tomatoes or peppers and cook over medium heat until garlic just started to turn golden brown. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper. Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to Batter Bowl. Cut cream cheese into cubes. Add vegetables, cream cheese, turkey, salt and black pepper to pot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese using the Rotary Grater and snipped fresh basil using the Professional Shears.
Turkey Enchilada Ring
2-3 cups cooked turkey
1 can ripe pitted black olives
1 - 8 oz. block Colby Jack cheese
1 - 4 oz. can chopped chilies, undrained
2 - 8 oz. pkgs. Pillsbury crescent rolls
1 jar salsa
1 tbsp. Southwestern Seasoning Mix (I’ll supply)
1/4 cup mayonnaise
2 Roma tomatoes
2 limes
2/3 cup finely crushed tortilla chips, divided
1 - 8 oz. container sour cream
1 green pepper that stands up straight
Preheat oven to 375F. Chop turkey and olives using Food Chopper, place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and Southwest Seasoning Mix. Seed and chop 1 tomato. Slice lime in half. Using juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to turkey mixture. Reserve 2 tablespoons crushed chips; add remaining chips to turkey mixture and mix well. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and point toward outside. (5" diameter opening in center) Using Medium Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center or ring. Filling will not be completely covered. Bake 20 - 25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice ‘N Serve. Serve with salsa and sour cream in the Simple Additions Small Bowls and Caddy.
Turkey Club Ring
2 pkg. Pillsbury Crescent Rolls
2-3 cups cooked turkey
4 slices bacon, crisply cooked and drained
4 oz block Swiss cheese
1/3 cup mayo
1 tsp Dijon mustard
2 tbs fresh, snipped parsley
1 fresh garlic clove
2 plum tomatoes
1 egg white
Preheat oven to 375°F. In Classic Batter bowl, combine turkey, bacon, 3/4 cup cheese, grated with Rotary Grater, mayo, mustard, parsley, and garlic pressed with Garlic Press; mix well. Unroll crescent rolls and separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on the Large Round Stone with wide ends 4 inches from the edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward the center of create a 5 inch opening. Using Large Scoop, scoop filling evenly over dough in a continuous circle; slice tomatoes using the Ultimate Mandoline; top filling with slices. Bring points of triangles up over filling and tuck under dough at center to form a ring; filling will show. Brush with lightly beaten egg white and sprinkle with remaining cheese. Bake 25-30 minutes.
Florentine Turkey Ring
2-3 cups cooked turkey
1 red bell pepper
10 oz. Pkg. Frozen chopped spinach, thawed
4 oz. Block cheddar cheese
1/3 cup mayonnaise
1 tsp. Lemon zest
½ tsp. salt
1/8 tsp. nutmeg
2 pkg. (8 oz. Each) Pillsbury crescent rolls
Preheat oven to 375°F. Using Food Chopper, chop chicken and place in Classic 2-qt. Batter Bowl. Dice bell pepper using Utility Knife. Add to turkey along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on Large Round Baking Stone with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5" diameter opening in the center of the stone. Using medium Stainless Steel Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. To serve, cut with Slice “N Serve.
Tasty Turkey Tetrazzini
8 oz uncooked spaghetti noodles
1 (14.5 oz) can chicken broth
1 can condensed cream of mushroom soup
1/2 c sour cream
1 ½ oz Parmesan cheese, grated (1/3 cup)
1/2 c milk
1/3 c finely chopped onion
2 garlic cloves, pressed
1/2 t pepper
8 oz left over turkey
1 (8 oz ) pkg sliced mushrooms
1 c frozen cut green beans, thawed
Break noodles in half. Combine noodles and broth in Deep Covered Baker. Microwave, covered, on HIGH 10-13 minutes or until noodles are tender, stirring halfway through cooking. Meanwhile, combine soup, sour cream, 1/4 c of the Parmesan cheese, milk, onion, pressed garlic and black pepper in Classic Batter Bowl; mix well. Add soup mixture, turkey, mushrooms and beans to baker; mix well. Microwave, covered, on HIGH 6-8 minutes or until heated through, stirring halfway through cooking. Top with remaining cheese.
Microwave White Turkey Chili
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
2-3 cups cooked turkey
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde
Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice turkey using Boning Knife. Add turkey, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Bistro Turkey Twist
2 cups cooked turkey
1 red pepper
1 small bunch fresh basil
3 oz. fresh Parmesan cheese, divided
4 oz. Mozzarella cheese
½ cup mayonnaise
2 cloves fresh garlic
2-11 oz. pkgs. Refrigerated French Bread dough
2 tsp. Pantry Italian Seasoning (I’ll supply)
Preheat oven to 375°F. Chop turkey using Food Chopper. Dice Bell pepper using Chef’s Knife. Snip basil using Kitchen Shears. In Classic Batter Bowl, combine turkey, bell pepper, basil, 1/4 cup of the Parmesan cheese, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press; mix well. Place bread dough, seam side up, on smooth side of Large Grooved Cutting Board. Using Serrated Bread Knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Using Baker’s Roller, roll dough crosswise to a 4" width, creating a well down center of each loaf. Spoon half of the turkey mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on Rectangle Stone. Crisscross ends of dough to form a large figure “8", keeping ends of dough 1" from edge of stone and leaving two 1-1/2" openings in center of twist. Combine egg white & seasoning mix; lightly brush over dough. Cut a 3" slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.
Turkey and Cranberry Wreath
2 pkg. ( 8 oz. each) Pillsbury crescent rolls 3 tablespoons snipped fresh parsley
½ cup mayonnaise 2 cups chopped cooked turkey
1 ¼ cups ( 5 oz) shredded Swiss cheese 2 tablespoons honey Dijon mustard
½ teaspoon coarsely ground pepper 1 pkg. sweetened dried cranberries
Preheat oven 375 degrees. In Classic Batter Bowl combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard and black pepper; mix well.
Unroll 2 pkgs. of refrigerated crescent rolls; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points towards the outside. Points will extend off the edge of the baking stone. Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place. Points will overlap in center. Using Baker’s Roller, roll over seams of triangles where wide ends meet creating a smooth surface.
Using the Large Scoop, scoop the filling evenly over dough. Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. Filling will show. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first. Sprinkle with remaining cheese and bake 30 minutes or until golden brown.
Mediterranean Café Salad
Dressing:
1/4 cup olive oil
3 tbsp red or white wine vinegar
1 fresh garlic clove
1 pkt. Lipton’s Savory Herb with Garlic soup mix
Salad:
1 medium cucumber
½ cup Kalamata pitted olives
1 small red pepper
1 small red onion
1 carrot
2 cups cooked turkey
1 (10 oz.) Pkg. hearts of romaine lettuce
1 can (15.5 oz) Great White Northern Beans
2 oz. crumbled Feta cheese
For dressing: In Small Batter Bowl, combine oil, vinegar, soup mix and garlic pressed with Garlic Press and whisk until blended, set aside. For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using the Corer. Using the Ultimate Mandoline fitted with the v-shaped blade, slice cucumber, cut slices in half. Slice pitted olives using the Egg Slicer Plus. Dice bell pepper using Chef’s Knife. Slice onion using Ultimate Mandoline. Grate carrot using Rotary Grater. Place vegetables, turkey and beans into Dots Serving Bowl, pour dressing over salad and toss to coat.
Jerk Turkey Nachos
1 bag tortilla chips
3 cups diced cooked turkey
8 oz. Monterey Jack Cheese
2 T Jamaican Jerk Rub (I’ll supply)
1 small red bell pepper
1 lime
2 T snipped fresh cilantro
¼ C sour cream and 1 t additional Jamaican Jerk Rub
Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone. In Classic Batter Bowl, combine turkey, cheese and 1 T of the Jamaican Jerk Rub; mix gently using small Mix ‘N Scraper. Sprinkle turkey mixture evenly over tortilla chips. Bake 5 – 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well. Snip cilantro in mincing cup of Herb Keeper using Professional Shears. Slice the remaining lime half in half and then into slices. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos; garnish with lime slices.
~Gail Collins ~
Director and Trainer
719-573-7540
gailscoookingbiz@gmail.com www.pamperedchef.biz/gailscookingbiz
Look for more Recipes at whatsfordinnergail.blogspot.com
Wednesday, November 18, 2009
Wednesday, August 12, 2009
Thai Chicken Stir-Fry
Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry
tops a colorful salad or hot cooked rice for an unbeatable main dish.
Dressing
¾ cup creamy poppy seed salad dressing
2 garlic cloves, pressed
1 1-inch piece unpeeled fresh gingerroot, grated and
juiced
Salad
1 package (6 ounces) fresh baby spinach leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
1 pound boneless, skinless chicken breasts,
flattened and cut into ½-inch cubes
¼ cup snipped fresh basil leaves
¼ cup peanuts, chopped
1. For dressing, in Stainless (2-qt.) Mixing Bowl, combine salad dressing and garlic.
Grate gingerroot using Ultimate Slice & Grate. Gather gingerroot in palm of hand
and squeeze over bowl to release juice; discard flesh. Whisk until well blended
and set aside.
2. For salad, place spinach, slaw mix, cucumber and bell pepper in Simple Additions®
Large Bowl; refrigerate until ready to serve.
3. For chicken mixture, heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet
with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without
stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until
chicken is no longer pink; remove from heat. Add basil, peanuts and ¼ cup of the
dressing; toss to coat.
4. To serve, toss salad with remaining dressing; top with chicken mixture and
serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg,
Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare
dressing as directed in Step 1. Double the chicken mixture; prepare as directed in
Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing.
Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry
tops a colorful salad or hot cooked rice for an unbeatable main dish.
Dressing
¾ cup creamy poppy seed salad dressing
2 garlic cloves, pressed
1 1-inch piece unpeeled fresh gingerroot, grated and
juiced
Salad
1 package (6 ounces) fresh baby spinach leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
1 pound boneless, skinless chicken breasts,
flattened and cut into ½-inch cubes
¼ cup snipped fresh basil leaves
¼ cup peanuts, chopped
1. For dressing, in Stainless (2-qt.) Mixing Bowl, combine salad dressing and garlic.
Grate gingerroot using Ultimate Slice & Grate. Gather gingerroot in palm of hand
and squeeze over bowl to release juice; discard flesh. Whisk until well blended
and set aside.
2. For salad, place spinach, slaw mix, cucumber and bell pepper in Simple Additions®
Large Bowl; refrigerate until ready to serve.
3. For chicken mixture, heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet
with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without
stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until
chicken is no longer pink; remove from heat. Add basil, peanuts and ¼ cup of the
dressing; toss to coat.
4. To serve, toss salad with remaining dressing; top with chicken mixture and
serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg,
Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare
dressing as directed in Step 1. Double the chicken mixture; prepare as directed in
Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing.
Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
Tuesday, July 7, 2009
Want to try Zacharys favorite dinner ??
Chicken Pasta Carbonara
Ingredients:
1 lb rotini pasta
1/2 pound thick sliced bacon (cut into strips)
3 cups of heavy whipping cream
12 egg yokes (don't invite your cardiologist for dinner)
2 teas dried basil
1 teas salt
1/2 teas black pepper
1/3 teas ground nutmeg
2 cups Parmesan Cheese
6 Chicken Breasts
1) cook bacon in a nonstick skillet until done (but not crisp) Drain the grease to save for later.
2) cut up chicken into one inch cubes and cook in same pan you just cooked the Bacon in (yummy flavor) (optional add to cloves of pressed garlic)
3) Grate the Fresh Parm Cheese and set aside
4) Cook Pasta in lightly salted water until done
5) While pasta is cooking, start the sauce. This is important to have the spices all pre-measured (of course I put then in a PC prepbowl and have that sitting to the side)
Whisk together the yokes and the cream in a saucepan and cook on medium heat (CONSTANTLY WHISKING)(again you need a whisk for cookware so I use the PC Silicone coated whisk . It is the best I have found : )) Cook on medium heat6-8 minutes and until the temp reaches 140 cook 3-4 more minutes. It should be thick and creamy. Remove from heat and keep moving, stir in the spices/seasonings
Have a friend ( or hubby) drain the noodles for you. Since they are there anyways ask them to add a little bacon grease, stir in the Parm cheese, bacon and chicken.
Pour the sauce over the noodles (there should be a little more sauce than you need, you be the judge) and PRESTO you have a great dinner.
Serve with Bread and a side salad!
Yummy to my tummy!!!!
Ingredients:
1 lb rotini pasta
1/2 pound thick sliced bacon (cut into strips)
3 cups of heavy whipping cream
12 egg yokes (don't invite your cardiologist for dinner)
2 teas dried basil
1 teas salt
1/2 teas black pepper
1/3 teas ground nutmeg
2 cups Parmesan Cheese
6 Chicken Breasts
1) cook bacon in a nonstick skillet until done (but not crisp) Drain the grease to save for later.
2) cut up chicken into one inch cubes and cook in same pan you just cooked the Bacon in (yummy flavor) (optional add to cloves of pressed garlic)
3) Grate the Fresh Parm Cheese and set aside
4) Cook Pasta in lightly salted water until done
5) While pasta is cooking, start the sauce. This is important to have the spices all pre-measured (of course I put then in a PC prepbowl and have that sitting to the side)
Whisk together the yokes and the cream in a saucepan and cook on medium heat (CONSTANTLY WHISKING)(again you need a whisk for cookware so I use the PC Silicone coated whisk . It is the best I have found : )) Cook on medium heat6-8 minutes and until the temp reaches 140 cook 3-4 more minutes. It should be thick and creamy. Remove from heat and keep moving, stir in the spices/seasonings
Have a friend ( or hubby) drain the noodles for you. Since they are there anyways ask them to add a little bacon grease, stir in the Parm cheese, bacon and chicken.
Pour the sauce over the noodles (there should be a little more sauce than you need, you be the judge) and PRESTO you have a great dinner.
Serve with Bread and a side salad!
Yummy to my tummy!!!!
Sunday, June 14, 2009
JUNE2009 PC NEWS
June 2009 issue
Compliments of:
Name: GAIL MARIE COLLINS Your Consultant
Phone Number 719-573-7540
e-mail address Gailscookingbiz@gmail.com
whatsfordinnergail.blogspot.com for recipes and www.pamperedchef.biz/gailscookingbiz for products and specials
Mix, Season, Measure, & Stir...
The summer fun can officially begin! This newsletter highlights the use of tools to help save you time in the kitchen so you can enjoy the nice weather with family and friends.
The Pampered Chef is enjoying the start of summer with great seasoning rubs and recipes for any type of cooking you choose. Make sure to look at the new collapsible bowls and the increased amount of free products in July. Even better...make unlimited income while earning free products...just ask me how.
Read on for savings, free items, and recipes that are sure to bring a smile to your face this June.
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JUNE IS RED HOT!
I am working on beating my Best Month Ever in June and I was wondering if you might be interested in hosting a Show! (best month ever was $7456.89) : ) I have a couple of fun Salad shows and a new Chicken Club Pizza recipe that everyone loves ? All June Hosts get their name entered into a Drawing for the NEW FALL 09 Products! I will be giving away about $300 worth of all the new fall stuff (we don't know what it is until July) If you do host a show in June you will also get $25 extra Free Product. Let me know if you can help! I would love to do a show for you and your friends ( and some of my friends too!)
The only openings I have for June are ;
June 2010:45 am or 6:45 pm,
June 22nd @ 6:45pm
June 23rd @ 6:45pm,
June 24th @ 6:45pm
or June 25th @ 6:45pm
- Show quoted text -
Lemony Moroccan Chicken Pitas
Quick-preserved lemon is prepared in the microwave
for authentic flavor in a flash.
pc 1 lemon, divided
¼ tsp salt
3 tbsp olive oil, divided
6 (6-in.) flat pita bread rounds (without pockets)
1 large red bell pepper (about 1 cup finely diced)
2 cups finely diced cooked chicken
¼ cup finely chopped fresh cilantro
2 tbsp Moroccan Rub
¼ cup water
1 cup (4 oz) shredded mozzarella cheese
Crumbled feta cheese (optional)
Directions:
1. Preheat oven to 450°F. Cut lemon in half crosswise using (5-in.) Santoku Knife; set half aside for later use. Slice remaining lemon half using Ultimate Mandoline fitted with v-shaped blade.
Sprinkle lemon slices with salt and place in Prep Bowl; drizzle with 1 tbsp of the oil. Microwave on HIGH 1-2 minutes or until slices are softened. Set aside to cool.
2. Trim pitas to form 6-in. squares using Bread Knife; discard trimmings. Cut pitas in half diagonally to create triangles. Arrange pitas close together on Large Bar Pan. Bake 8-10 minutes or until
pitas begin to brown.
3. Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro using Chef’s Knife.
4. Heat rub and remaining 2 tbsp oil in (10-in.) Skillet over medium-high heat 1-2 minutes or until fragrant. Add bell pepper; sauté 1-2 minutes or until crisp-tender. Add chicken, chopped lemon,
cilantro and water. Juice reserved lemon half into Skillet using Citrus Press; cook and stir 2-3 minutes or until heated through. Add mozzarella cheese to Skillet; stir until cheese is melted and
fully incorporated.
5. Remove bar pan from oven to Stackable Cooling Rack. Spread chicken mixture over pitas. Sprinkle with feta cheese, if desired. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 50 mg,
Carbohydrate 37 g, Protein 26 g, Sodium 790 mg, Fiber 4 g
Cook’s Tip: For a delicious Indian-inspired flavor, 2 tsp curry powder and ¾ tsp salt can be substituted for the Moroccan Rub.
© The Pampered Chef, Ltd., 2008
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Pampered Chef HOSTS ARE FABULOUS!!
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Wasn't it fun shopping for all your FREE and DISCOUNTED products??
You will enjoy your Past Hostess Discount for a FULL YEAR!!
My top host for the month was Jacque who had a $ 1105.77 show!!! Jacque saved $387.60 on her order by hosting a Pampered Chef show!!
If she had been a consultant, she would have earned over $ 245.34 in commission-WOW!!
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I would LOVE to spotlight YOU next month!! Call/email me and let me tell you how EASY (and FUN) it is to host a cooking
show and begin filling your kitchen with FREE and DISCOUNTED Pampered Chef products!!
Plus each host is able to purchase Pampered Chef items at a discount for the next 12 months.
June Guest Special...
Receive TWO Pampered Pantry rubs and ONE Season's Best Recipe Collection FREE with purchase of $60 or more!
pc
• Greek Rub
Oregano, lemon, garlic and mint give Mediterranean flair to meats, salads and dips.
1.2 oz. (#GR24)
• Moroccan Rub
Cinnamon, cumin, ginger, chili pepper, lemon, garlic and a touch of sweetness. 2 oz. (#GR25)
• Chipotle Rub
Chipotle peppers, smoked paprika, garlic and cilantro add smoky flavors to salsas, salads and meats. 1.5 oz. (#GR26)
• Jamaican Jerk Rub
Spicy, sweet and hot island flavors. Great on grilled meats, poultry and seafood! 2.1 oz. (#GR27)
• Smoky Barbecue Rub
Rich and smoky barbecue flavor kicks up grilled meat and makes a great sauce. 2.3 oz. (#GR28)
• Citrus & Basil Rub
A seafood rub with lime, lemon, black pepper, grapefruit, salt and basil. 1.75 oz. (#GR29)
• Crushed Peppercorn & Garlic Rub
Black pepper, garlic, salt and spices add amazing flavor to meat. 2.25 oz. (#GR30)
Take charge. Take action.
Start Today!
You Control Your Financial Future
* Never worry about getting laid off *. Pay off debt * Make your own schedule. * Earn more than $850 a month by doing just 2 Shows a week. *
Owning a Pampered Chef® Business is Fun
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Realize Your Dreams! *
E-mail me to learn more and get started.
Join in June and receive a selection of new fall products FREE! A value of over $100!
For a limited time, you can start your own Pampered Chef® business with a New Consultant Kit or New Consultant Mini Kit. You also receive a selection of new fall products, valued at over $100, FREE, when you sell $1,250 in products within your first 30 days, or by July 31, whichever is sooner. The average new Consultant achieves this in just 3 Cooking Shows! And that’s in addition to the commission and Pampered Chef® dollars you can earn starting with your very first Show!
00value!
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Cherry Cheese Turnovers
pc
1/4 cup (2 ounces) cream cheese, softened
1/2 cup cherry pie filling
1 package (8 ounces) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sliced almonds, chopped
Directions:
1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and cherry pie filling.
2. Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle using Baker's Roller™. Cut 8 circles using Cut-N-Seal™.
3. Place 2 teaspoons cherry mixture in center of each circle. Fold dough in half, matching edges; seal with Cut-N-Seal™. Place on flat Baking Stone. Brush each turnover with egg white using Pastry Brush. Sprinkle with almonds. Bake 15-17 minutes or until light golden brown.
Yield: 8 turnovers
©The Pampered Chef, Ltd. 2009
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June Hosts:
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Host a Show in June and you also save 60% on
Collapsible Serving Bowls:
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Choose from either the Chillzanne Rectangle Server or the Chillzanne Sectional Server
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July Hosts:
More FREE for July Hosts!
As a July host, you can earn more FREE products of your choice!
Guest Sales Free Product Value Cooking Show*
Plus
July Bonus
Free Product Value
Total July Cooking Show* Free Product Value
$1,000
or more
$215+
+ $100 MORE!
= $315+
$900
$800
$700
$190
$165
$140
+ $75 MORE!
= $265
= $240
= $215
$600
$500
$115
$90
+ $50 MORE!
= $165
= $140
pc
Plus...
With $550 or more in guest sales...
Save 60% on our Stainless Mixing Bowl Set (#HT08)
or Ultimate Mandoline (#HT09).
With $150 – $549.99 in guest sales...
Save 60% on our Ultimate Mandoline (#HT10).
pc
Open July Dates are :
July 7th 6:45pm , July 14th 6:45pm , July 15th 6:45pm , July 17th 6:45pm , July 22nd 6:45pm , July 25th 10:30 am or 6:45pm , July 30th 6:45pm
There's More...
Free products of your choice, based on Show sales Hospitality bonus -- $15 gift of Free Product Value -- to thank you for hosting a Kitchen Show® in your home. Up to 4 half-price products. Up to a 30% discount on other purchases at your Show. A 10% discount for a full year. Free shipping on your order.
#
Favorite June/July theme parties: Porch Party, 4th of July Party, Dinner Time in No Time, Power Cooking Show, Real Food Real Fast, Mexican Fiesta, and more...Just ask!
In the Next Issue: Peel the love!
#
My Office Will be Closed July 8th - July 13th as I attend National Conference with The Pampered Chef in Chicago!!!!!! Cant wait to give you all the news!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Until next time – enjoy your meals whether cooked in your kitchen or someone else’s (Red Robin, Chili’s, Mimi’s, Texas Roadhouse).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Compliments of:
Name: GAIL MARIE COLLINS Your Consultant
Phone Number 719-573-7540
e-mail address Gailscookingbiz@gmail.com
whatsfordinnergail.blogspot.com for recipes and www.pamperedchef.biz/gailscookingbiz for products and specials
Mix, Season, Measure, & Stir...
The summer fun can officially begin! This newsletter highlights the use of tools to help save you time in the kitchen so you can enjoy the nice weather with family and friends.
The Pampered Chef is enjoying the start of summer with great seasoning rubs and recipes for any type of cooking you choose. Make sure to look at the new collapsible bowls and the increased amount of free products in July. Even better...make unlimited income while earning free products...just ask me how.
Read on for savings, free items, and recipes that are sure to bring a smile to your face this June.
.pc
JUNE IS RED HOT!
I am working on beating my Best Month Ever in June and I was wondering if you might be interested in hosting a Show! (best month ever was $7456.89) : ) I have a couple of fun Salad shows and a new Chicken Club Pizza recipe that everyone loves ? All June Hosts get their name entered into a Drawing for the NEW FALL 09 Products! I will be giving away about $300 worth of all the new fall stuff (we don't know what it is until July) If you do host a show in June you will also get $25 extra Free Product. Let me know if you can help! I would love to do a show for you and your friends ( and some of my friends too!)
The only openings I have for June are ;
June 2010:45 am or 6:45 pm,
June 22nd @ 6:45pm
June 23rd @ 6:45pm,
June 24th @ 6:45pm
or June 25th @ 6:45pm
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Lemony Moroccan Chicken Pitas
Quick-preserved lemon is prepared in the microwave
for authentic flavor in a flash.
pc 1 lemon, divided
¼ tsp salt
3 tbsp olive oil, divided
6 (6-in.) flat pita bread rounds (without pockets)
1 large red bell pepper (about 1 cup finely diced)
2 cups finely diced cooked chicken
¼ cup finely chopped fresh cilantro
2 tbsp Moroccan Rub
¼ cup water
1 cup (4 oz) shredded mozzarella cheese
Crumbled feta cheese (optional)
Directions:
1. Preheat oven to 450°F. Cut lemon in half crosswise using (5-in.) Santoku Knife; set half aside for later use. Slice remaining lemon half using Ultimate Mandoline fitted with v-shaped blade.
Sprinkle lemon slices with salt and place in Prep Bowl; drizzle with 1 tbsp of the oil. Microwave on HIGH 1-2 minutes or until slices are softened. Set aside to cool.
2. Trim pitas to form 6-in. squares using Bread Knife; discard trimmings. Cut pitas in half diagonally to create triangles. Arrange pitas close together on Large Bar Pan. Bake 8-10 minutes or until
pitas begin to brown.
3. Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro using Chef’s Knife.
4. Heat rub and remaining 2 tbsp oil in (10-in.) Skillet over medium-high heat 1-2 minutes or until fragrant. Add bell pepper; sauté 1-2 minutes or until crisp-tender. Add chicken, chopped lemon,
cilantro and water. Juice reserved lemon half into Skillet using Citrus Press; cook and stir 2-3 minutes or until heated through. Add mozzarella cheese to Skillet; stir until cheese is melted and
fully incorporated.
5. Remove bar pan from oven to Stackable Cooling Rack. Spread chicken mixture over pitas. Sprinkle with feta cheese, if desired. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 50 mg,
Carbohydrate 37 g, Protein 26 g, Sodium 790 mg, Fiber 4 g
Cook’s Tip: For a delicious Indian-inspired flavor, 2 tsp curry powder and ¾ tsp salt can be substituted for the Moroccan Rub.
© The Pampered Chef, Ltd., 2008
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Pampered Chef HOSTS ARE FABULOUS!!
- Show quoted text -
Wasn't it fun shopping for all your FREE and DISCOUNTED products??
You will enjoy your Past Hostess Discount for a FULL YEAR!!
My top host for the month was Jacque who had a $ 1105.77 show!!! Jacque saved $387.60 on her order by hosting a Pampered Chef show!!
If she had been a consultant, she would have earned over $ 245.34 in commission-WOW!!
.
I would LOVE to spotlight YOU next month!! Call/email me and let me tell you how EASY (and FUN) it is to host a cooking
show and begin filling your kitchen with FREE and DISCOUNTED Pampered Chef products!!
Plus each host is able to purchase Pampered Chef items at a discount for the next 12 months.
June Guest Special...
Receive TWO Pampered Pantry rubs and ONE Season's Best Recipe Collection FREE with purchase of $60 or more!
pc
• Greek Rub
Oregano, lemon, garlic and mint give Mediterranean flair to meats, salads and dips.
1.2 oz. (#GR24)
• Moroccan Rub
Cinnamon, cumin, ginger, chili pepper, lemon, garlic and a touch of sweetness. 2 oz. (#GR25)
• Chipotle Rub
Chipotle peppers, smoked paprika, garlic and cilantro add smoky flavors to salsas, salads and meats. 1.5 oz. (#GR26)
• Jamaican Jerk Rub
Spicy, sweet and hot island flavors. Great on grilled meats, poultry and seafood! 2.1 oz. (#GR27)
• Smoky Barbecue Rub
Rich and smoky barbecue flavor kicks up grilled meat and makes a great sauce. 2.3 oz. (#GR28)
• Citrus & Basil Rub
A seafood rub with lime, lemon, black pepper, grapefruit, salt and basil. 1.75 oz. (#GR29)
• Crushed Peppercorn & Garlic Rub
Black pepper, garlic, salt and spices add amazing flavor to meat. 2.25 oz. (#GR30)
Take charge. Take action.
Start Today!
You Control Your Financial Future
* Never worry about getting laid off *. Pay off debt * Make your own schedule. * Earn more than $850 a month by doing just 2 Shows a week. *
Owning a Pampered Chef® Business is Fun
* Cooking Shows are not only business opportunities, they’re social opportunities * Cluster meetings provide great places to network and build your team * Owning your own business, working your own schedule and helping others achieve their dreams — that’s fun !
Realize Your Dreams! *
E-mail me to learn more and get started.
Join in June and receive a selection of new fall products FREE! A value of over $100!
For a limited time, you can start your own Pampered Chef® business with a New Consultant Kit or New Consultant Mini Kit. You also receive a selection of new fall products, valued at over $100, FREE, when you sell $1,250 in products within your first 30 days, or by July 31, whichever is sooner. The average new Consultant achieves this in just 3 Cooking Shows! And that’s in addition to the commission and Pampered Chef® dollars you can earn starting with your very first Show!
00value!
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Cherry Cheese Turnovers
pc
1/4 cup (2 ounces) cream cheese, softened
1/2 cup cherry pie filling
1 package (8 ounces) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sliced almonds, chopped
Directions:
1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and cherry pie filling.
2. Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle using Baker's Roller™. Cut 8 circles using Cut-N-Seal™.
3. Place 2 teaspoons cherry mixture in center of each circle. Fold dough in half, matching edges; seal with Cut-N-Seal™. Place on flat Baking Stone. Brush each turnover with egg white using Pastry Brush. Sprinkle with almonds. Bake 15-17 minutes or until light golden brown.
Yield: 8 turnovers
©The Pampered Chef, Ltd. 2009
June Hosts:
.
60% off THREE and another FREE!
Host a Show in June and you also save 60% on
Collapsible Serving Bowls:
Save 60% on up to THREE bowls
when your Show has $700 or more
in guest sales.*
• NEW 2 qts. (#HT01)
• NEW 4 qts. (#HT02)
• 8 qts. (#HT03)
A value of up to $60!
*You may select only one of each size.
Save 60% on up to TWO bowls
when your Show has $500 –
$699.99 in guest sales.*
• NEW 2 qts. (#HT01)
• NEW 4 qts. (#HT02)
A value of up to $35!
*You may select only one of each size.
Save 60% on ONE bowl
when your Show has up to
$499.99 in guest sales.
• NEW 2 qts. (#HT01)
A $15 value!
PLUS
Exclusive retired products!
Your choice FREE! Receive ONE Chillzanne® Server FREE with guest sales of $650 or more.
Choose from either the Chillzanne Rectangle Server or the Chillzanne Sectional Server
- Show quoted text -
July Hosts:
More FREE for July Hosts!
As a July host, you can earn more FREE products of your choice!
Guest Sales Free Product Value Cooking Show*
Plus
July Bonus
Free Product Value
Total July Cooking Show* Free Product Value
$1,000
or more
$215+
+ $100 MORE!
= $315+
$900
$800
$700
$190
$165
$140
+ $75 MORE!
= $265
= $240
= $215
$600
$500
$115
$90
+ $50 MORE!
= $165
= $140
pc
Plus...
With $550 or more in guest sales...
Save 60% on our Stainless Mixing Bowl Set (#HT08)
or Ultimate Mandoline (#HT09).
With $150 – $549.99 in guest sales...
Save 60% on our Ultimate Mandoline (#HT10).
pc
Open July Dates are :
July 7th 6:45pm , July 14th 6:45pm , July 15th 6:45pm , July 17th 6:45pm , July 22nd 6:45pm , July 25th 10:30 am or 6:45pm , July 30th 6:45pm
There's More...
Free products of your choice, based on Show sales Hospitality bonus -- $15 gift of Free Product Value -- to thank you for hosting a Kitchen Show® in your home. Up to 4 half-price products. Up to a 30% discount on other purchases at your Show. A 10% discount for a full year. Free shipping on your order.
#
Favorite June/July theme parties: Porch Party, 4th of July Party, Dinner Time in No Time, Power Cooking Show, Real Food Real Fast, Mexican Fiesta, and more...Just ask!
In the Next Issue: Peel the love!
#
My Office Will be Closed July 8th - July 13th as I attend National Conference with The Pampered Chef in Chicago!!!!!! Cant wait to give you all the news!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Until next time – enjoy your meals whether cooked in your kitchen or someone else’s (Red Robin, Chili’s, Mimi’s, Texas Roadhouse).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sunday, May 17, 2009
Caramel Apple Cheesecake
Caramel Apple Cheesecake
Ingredients
· 1 (21 ounce can) apple fruit filling; divided
· 1 (9 or 10 inch) graham cracker crust
· 2 (8 ounce packages) cream cheese; softened
· 1/2 cup sugar
· 1/4 teaspoon vanilla extract
· 2 eggs
· 1/4 cup caramel topping
· 12 half pecans plus 2 tablespoons chopped pecans
Method
Preheat oven to 350°F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.
Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well.
Pour over apple filling. Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve.
Makes 8 - 12 servings.
Ingredients
· 1 (21 ounce can) apple fruit filling; divided
· 1 (9 or 10 inch) graham cracker crust
· 2 (8 ounce packages) cream cheese; softened
· 1/2 cup sugar
· 1/4 teaspoon vanilla extract
· 2 eggs
· 1/4 cup caramel topping
· 12 half pecans plus 2 tablespoons chopped pecans
Method
Preheat oven to 350°F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.
Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well.
Pour over apple filling. Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve.
Makes 8 - 12 servings.
Bacon Cheeseburger MEATLOAF (it is not your grammas meatloaf, that is for sure) !
Ingredients
2 lb. extra lean ground beef
2 egg, beaten
1/4 cup milk
2 cups Shredded Cheddar Cheese
1/4 cup dry bread crumbs
1/2 tsp. each garlic powder, seasoning salt, dried oregano leaves
1/4 tsp. cracked black pepper
1/2 cup REAL bacon cut coarsely
8 slices Fully Cooked Bacon
HEAT oven to 400°F. Mix all ingredients except bacon.
Make It!
Mix all Meat, cheese and bacon pieces together
Mix the seasonings in to the breadcrumbs then add that an the Milk and Egg to the meat mixture!
SHAPE into loaf in 9x5-inch stoneware loaf pan; top with bacon slices.
BAKE 1 - 1.25 hours or until done (160ºF). Let stand 5 min. before removing from pan and slicing to serve.
Serve with a mixed green salad and steamed vegetable, such as green beans.
I like to arrange bacon slices in criss-cross pattern on top of meatloaf before baking.
Keeping It Safe
Cook meatloaf until your PC instant-read thermometer inserted into center of loaf registers 160°F, or when center of loaf is no longer pink.
Left-overs make a FABULOUS hot sandwich the next day!
2 lb. extra lean ground beef
2 egg, beaten
1/4 cup milk
2 cups Shredded Cheddar Cheese
1/4 cup dry bread crumbs
1/2 tsp. each garlic powder, seasoning salt, dried oregano leaves
1/4 tsp. cracked black pepper
1/2 cup REAL bacon cut coarsely
8 slices Fully Cooked Bacon
HEAT oven to 400°F. Mix all ingredients except bacon.
Make It!
Mix all Meat, cheese and bacon pieces together
Mix the seasonings in to the breadcrumbs then add that an the Milk and Egg to the meat mixture!
SHAPE into loaf in 9x5-inch stoneware loaf pan; top with bacon slices.
BAKE 1 - 1.25 hours or until done (160ºF). Let stand 5 min. before removing from pan and slicing to serve.
Serve with a mixed green salad and steamed vegetable, such as green beans.
I like to arrange bacon slices in criss-cross pattern on top of meatloaf before baking.
Keeping It Safe
Cook meatloaf until your PC instant-read thermometer inserted into center of loaf registers 160°F, or when center of loaf is no longer pink.
Left-overs make a FABULOUS hot sandwich the next day!
Tuesday, May 12, 2009
POWER COOKING - Just in time for dinner !
“Power Cooking”
~ Helpful hints and A Baker’s Dozen Recipes ~
Preparing multiple meals at once saves time, money and energy. “Power Cooking” combines the tasks of planning meals, buying groceries, and slicing & dicing with FUN tools while assembling healthy meals for your freezer. Bring your family back to the dinner table with ease. After Power Cooking, you will save money by reaching into your freezer for your family’s meal rather than reaching for the telephone for take-out. Eating out is expensive. It costs a family of four at a full-service restaurant at least $50 for one meal, cocktails excluded! Imagine the savings and quality, family time at YOUR dinner table!
The Pampered Chef mission is bringing families back to the dinner table at home to reconnect and share ideas, with one of the best family traditions of all: a healthy, home-cooked meal. My objective is to help you get in and out of the kitchen as quickly as possible on busy weeknights so that you may rejoin your family. Eliminate the time-consuming, daily chore of cooking and cleaning the kitchen. The “Chef” of the family deserves fun, high-quality cooking tools to make meal preparation enjoyable and timely.
Cooking can be FUN with the right tools!
Helpful hints to prepare for “Power Cooking:”
· Clean out your freezer and refrigerator the day before shopping.
· Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.
· Purchase a new, black permanent marker for labeling the bags or containers.
· Find a comfy spot and make your shopping list in pencil. Go through the recipes and list the ingredients. This list will be your Master List. Alter the quantity of items on your list as you reread each recipe so that you do not over-purchase. Then go through your freezer, fridge, and pantry and mark off items that you find. A primary goal of “Power Cooking” is to SAVE MONEY!
· Keep a copy of your list so that you do not have to recreate your list in the future.
· Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!
· The night before your “Power Cooking” day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your tea towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to “Cook with Power!”
Helpful hints for shopping:
· Shop at your “bulk” store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.
· Shop the inner aisles first, produce next, then bakery and frozen foods last.
· Watch the “sell by” dates on the meat; always select meat from the bottom of the stack for freshest.
Helpful hints for “Power Cooking” Day:
· Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.
· Record the start and finish times of foods that are cooking at the same time.
· Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.
· Chop and grate all fresh foods at once and place in bowls on your countertop. “Scoop” required amounts when assembling your meals. Freeze leftover veggies into ½ cup portions for later use.
· Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.
· Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.
· After cleaning up, go out to dinner and reward yourself for a good day’s work!
~ “Power Cooking” Recipes ~
Taco Soup (served at “Power Cooking” Show)
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, petite diced, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese
Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.
Pull-Apart Bread (served at “Power Cooking” Show)
Pillsbury Grands! (8-count) biscuits
3 T. butter
2 cloves garlic
1 t. Pampered Chef Italian Seasoning Mix
3 T. grated parmesan cheese
Melt butter in 8” Saute Pan over medium heat. Crush garlic using Garlic Press into pan. Using Deluxe Cheese Grater, grate cheese into pan and add seasoning mix; stir using Mix ‘N Scraper. Quarter biscuits using Kitchen Shears; toss to coat evenly. Bake at 375 degrees for 20 minutes. Invert onto Simple Additions Medium Square and use Mini-Serving Spatula to serve.
Pork Baby-Back Ribs
2 lbs. pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Add remaining ingredients to freezer bag, except onion, and coat ribs well. Squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto ribs. Using Ultimate Slice & Grate, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 1½-2 hours.
Mexican Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
½ c. finely chopped onion
2 ½ oz. can sliced black olives, drained
sliced or grated Monterey Jack cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for
45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken; bake 10 minutes and serve.
Mushroom Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 can Golden Cream-of-Mushroom
1 c. milk
8 oz. carton fresh mushrooms, sliced
4 slices crumbled bacon
2-3 cloves freshly pressed garlic
2 T. Worcestershire sauce
2 T. lemon juice (zest before juicing – zest needed for another recipe)
grated parmesan cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except parmesan cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken AFTER baking. Serve with rice and salad.
Teriyaki Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
10 oz. bottle teriyaki sauce
1 T. vinegar
2-3 cloves freshly pressed garlic
½ finely chopped onion
Place frozen chicken and all ingredients into freezer bag, coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with stir-fried rice & vegetables.
Caesar Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 (16 oz.) bottles Creamy Caesar Salad dressing
2-3 cloves freshly pressed garlic
grated parmesan cheese
optional: lettuce, box of croutons OR cooked pasta
Place frozen chicken into freezer bag; add garlic and one bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese and set aside. SALAD: Slice chicken and serve warm over lettuce, tossed with half of second bottle of dressing, parmesan cheese and croutons. Or serve chicken over cooked pasta and top with grated cheese.
Parmesan Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. Italian bread crumbs
2 t. lemon zest
2-3 cloves freshly pressed garlic
1 c. grated parmesan cheese
Place frozen chicken into freezer bag and seal. In separate freezer bag, combine remaining ingredients. Rubber band the two bags together and place into freezer. When ready to bake, defrost chicken in refrigerator for 24 hours. Coat with breadcrumb mixture and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).
BBQ Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. mild salsa
1 c. ketchup
1/3 c. brown sugar
1 T. Worcestershire sauce
Place frozen chicken into freezer bag. Combine all ingredients and pour into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for 45 minutes
(30 minutes for tenderloins). Serve with Cornbread Twists, baked on a Round 15” or Rectangular Stone.
Tater Tot Casserole
1 lb. fresh, lean ground beef
½ c. chopped onion
1 can Golden Cream-of-Mushroom soup
½ c. milk
salt & pepper to taste
1 c. grated cheddar cheese
1 bag frozen tater tots
Brown ground beef and onion. Combine with remaining ingredients except cheese and frozen tater tots. Place mixture into freezer bag. Squeeze air out of bag and freeze. Defrost beef mixture in refrigerator for 24 hours. Using Deluxe Cheese Grater, grate cheese and set aside. Place beef mixture in Stoneware Deep Dish Baker and top with cheese and tater tots before baking at 350 degrees for 30 minutes till bubbly. Serve with mixed vegetables and fruit salad.
Meat Loaf
2 lbs. fresh, lean ground beef
I c. Italian bread crumbs
2 eggs
6 oz. can tomato sauce
2-3 cloves freshly pressed garlic
1 c. finely chopped onion
salt & pepper to taste
Combine all ingredients in Classic Batter Bowl. Shape into two large loaves or four mini-loaves. Place loaves into Stoneware Rectangular Baker or Mini Loaf Pan. Bake, uncovered at 350 degrees for 1 hour. Cool and place loaves into freezer bags. Squeeze air out of bags and freeze. Defrost in refrigerator for 24 hours and heat, covered, for 20 minutes. Serve with potatoes.
Taco Ring
1 lb. fresh, lean ground beef
1 packet taco seasoning mix
1 c. grated cheddar cheese
2 pkgs (8 oz. each) refrigerated crescent rolls
1 medium red or green bell pepper
shredded lettuce
coarsely chopped tomato
sm. purple onion (optional)
4 oz. can sliced black olives
salsa
sour cream
Using 8” Saute Pan, prepare taco meat according to package directions and divide in half. Freeze one-half meat and label “Taco Meat,” and use for tacos or nachos when only a small serving is needed. Freeze other half of meat and label “Taco Ring.” When ready to create Taco Ring, defrost meat and mix with cheese. Unroll crescent rolls and separate into 16 triangles. Place triangles in a circle on 15” Round Stone with wide ends overlapping in center and points toward the outside. (There should be a 5” diameter opening in the center of the stone.) Scoop meat mixture evenly onto widest end of triangle. Fold points of triangles over filling and tuck under wide ends of dough in the center. (Filling will not be completely covered.) Bake at 350 degrees for 20-25 minutes or until golden brown. Using V-Shaped Cutter, place decorative cut red or green pepper in center of the ring and fill with salsa. Mound lettuce, tomatoes, onion, and olives around pepper. Use Easy Accent Decorator to garnish with sour cream.
Chicken Tetrazzini
16 oz. spaghetti
½ stick butter
1 onion, chopped
1 c. green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 c. grated Monterey Jack cheese
2 cans Golden Cream-of-Mushroom soup
3 c. milk
salt and pepper to taste
Break spaghetti in half and cook as directed on package; drain. Using 8” Saute Pan, cook onion and bell pepper in butter for 5 minutes; toss with spaghetti and remaining ingredients in a large bowl. Place mixture into two freezer bags; squeeze air out of bags and freeze. Defrost and bake in Stoneware Deep Dish Baker, covered, at 350 degrees for 45 minutes until bubbly.
Fantastic – Quick Chocolate Cake
1 Chocolate Cake Mix
3 Eggs
16 oz. Sour Cream
½ Cup Chocolate Chips
Sprinkle with powdered sugar or Hot Fudge
for a really final touch – fill center with strawberries
Mix eggs and sour cream in Batter Bowl (a whisk works for most) , Add cake mix and blend well with Mix n Scraper. Pour batter into pan and microwave on high for 12-13 minutes, IMPORTANT: Let cool 5-10 minutes and invert on platter
~ Helpful hints and A Baker’s Dozen Recipes ~
Preparing multiple meals at once saves time, money and energy. “Power Cooking” combines the tasks of planning meals, buying groceries, and slicing & dicing with FUN tools while assembling healthy meals for your freezer. Bring your family back to the dinner table with ease. After Power Cooking, you will save money by reaching into your freezer for your family’s meal rather than reaching for the telephone for take-out. Eating out is expensive. It costs a family of four at a full-service restaurant at least $50 for one meal, cocktails excluded! Imagine the savings and quality, family time at YOUR dinner table!
The Pampered Chef mission is bringing families back to the dinner table at home to reconnect and share ideas, with one of the best family traditions of all: a healthy, home-cooked meal. My objective is to help you get in and out of the kitchen as quickly as possible on busy weeknights so that you may rejoin your family. Eliminate the time-consuming, daily chore of cooking and cleaning the kitchen. The “Chef” of the family deserves fun, high-quality cooking tools to make meal preparation enjoyable and timely.
Cooking can be FUN with the right tools!
Helpful hints to prepare for “Power Cooking:”
· Clean out your freezer and refrigerator the day before shopping.
· Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.
· Purchase a new, black permanent marker for labeling the bags or containers.
· Find a comfy spot and make your shopping list in pencil. Go through the recipes and list the ingredients. This list will be your Master List. Alter the quantity of items on your list as you reread each recipe so that you do not over-purchase. Then go through your freezer, fridge, and pantry and mark off items that you find. A primary goal of “Power Cooking” is to SAVE MONEY!
· Keep a copy of your list so that you do not have to recreate your list in the future.
· Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!
· The night before your “Power Cooking” day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your tea towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to “Cook with Power!”
Helpful hints for shopping:
· Shop at your “bulk” store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.
· Shop the inner aisles first, produce next, then bakery and frozen foods last.
· Watch the “sell by” dates on the meat; always select meat from the bottom of the stack for freshest.
Helpful hints for “Power Cooking” Day:
· Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.
· Record the start and finish times of foods that are cooking at the same time.
· Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.
· Chop and grate all fresh foods at once and place in bowls on your countertop. “Scoop” required amounts when assembling your meals. Freeze leftover veggies into ½ cup portions for later use.
· Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.
· Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.
· After cleaning up, go out to dinner and reward yourself for a good day’s work!
~ “Power Cooking” Recipes ~
Taco Soup (served at “Power Cooking” Show)
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, petite diced, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese
Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.
Pull-Apart Bread (served at “Power Cooking” Show)
Pillsbury Grands! (8-count) biscuits
3 T. butter
2 cloves garlic
1 t. Pampered Chef Italian Seasoning Mix
3 T. grated parmesan cheese
Melt butter in 8” Saute Pan over medium heat. Crush garlic using Garlic Press into pan. Using Deluxe Cheese Grater, grate cheese into pan and add seasoning mix; stir using Mix ‘N Scraper. Quarter biscuits using Kitchen Shears; toss to coat evenly. Bake at 375 degrees for 20 minutes. Invert onto Simple Additions Medium Square and use Mini-Serving Spatula to serve.
Pork Baby-Back Ribs
2 lbs. pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Add remaining ingredients to freezer bag, except onion, and coat ribs well. Squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto ribs. Using Ultimate Slice & Grate, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 1½-2 hours.
Mexican Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
½ c. finely chopped onion
2 ½ oz. can sliced black olives, drained
sliced or grated Monterey Jack cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for
45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken; bake 10 minutes and serve.
Mushroom Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 can Golden Cream-of-Mushroom
1 c. milk
8 oz. carton fresh mushrooms, sliced
4 slices crumbled bacon
2-3 cloves freshly pressed garlic
2 T. Worcestershire sauce
2 T. lemon juice (zest before juicing – zest needed for another recipe)
grated parmesan cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except parmesan cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken AFTER baking. Serve with rice and salad.
Teriyaki Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
10 oz. bottle teriyaki sauce
1 T. vinegar
2-3 cloves freshly pressed garlic
½ finely chopped onion
Place frozen chicken and all ingredients into freezer bag, coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with stir-fried rice & vegetables.
Caesar Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 (16 oz.) bottles Creamy Caesar Salad dressing
2-3 cloves freshly pressed garlic
grated parmesan cheese
optional: lettuce, box of croutons OR cooked pasta
Place frozen chicken into freezer bag; add garlic and one bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese and set aside. SALAD: Slice chicken and serve warm over lettuce, tossed with half of second bottle of dressing, parmesan cheese and croutons. Or serve chicken over cooked pasta and top with grated cheese.
Parmesan Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. Italian bread crumbs
2 t. lemon zest
2-3 cloves freshly pressed garlic
1 c. grated parmesan cheese
Place frozen chicken into freezer bag and seal. In separate freezer bag, combine remaining ingredients. Rubber band the two bags together and place into freezer. When ready to bake, defrost chicken in refrigerator for 24 hours. Coat with breadcrumb mixture and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).
BBQ Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. mild salsa
1 c. ketchup
1/3 c. brown sugar
1 T. Worcestershire sauce
Place frozen chicken into freezer bag. Combine all ingredients and pour into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for 45 minutes
(30 minutes for tenderloins). Serve with Cornbread Twists, baked on a Round 15” or Rectangular Stone.
Tater Tot Casserole
1 lb. fresh, lean ground beef
½ c. chopped onion
1 can Golden Cream-of-Mushroom soup
½ c. milk
salt & pepper to taste
1 c. grated cheddar cheese
1 bag frozen tater tots
Brown ground beef and onion. Combine with remaining ingredients except cheese and frozen tater tots. Place mixture into freezer bag. Squeeze air out of bag and freeze. Defrost beef mixture in refrigerator for 24 hours. Using Deluxe Cheese Grater, grate cheese and set aside. Place beef mixture in Stoneware Deep Dish Baker and top with cheese and tater tots before baking at 350 degrees for 30 minutes till bubbly. Serve with mixed vegetables and fruit salad.
Meat Loaf
2 lbs. fresh, lean ground beef
I c. Italian bread crumbs
2 eggs
6 oz. can tomato sauce
2-3 cloves freshly pressed garlic
1 c. finely chopped onion
salt & pepper to taste
Combine all ingredients in Classic Batter Bowl. Shape into two large loaves or four mini-loaves. Place loaves into Stoneware Rectangular Baker or Mini Loaf Pan. Bake, uncovered at 350 degrees for 1 hour. Cool and place loaves into freezer bags. Squeeze air out of bags and freeze. Defrost in refrigerator for 24 hours and heat, covered, for 20 minutes. Serve with potatoes.
Taco Ring
1 lb. fresh, lean ground beef
1 packet taco seasoning mix
1 c. grated cheddar cheese
2 pkgs (8 oz. each) refrigerated crescent rolls
1 medium red or green bell pepper
shredded lettuce
coarsely chopped tomato
sm. purple onion (optional)
4 oz. can sliced black olives
salsa
sour cream
Using 8” Saute Pan, prepare taco meat according to package directions and divide in half. Freeze one-half meat and label “Taco Meat,” and use for tacos or nachos when only a small serving is needed. Freeze other half of meat and label “Taco Ring.” When ready to create Taco Ring, defrost meat and mix with cheese. Unroll crescent rolls and separate into 16 triangles. Place triangles in a circle on 15” Round Stone with wide ends overlapping in center and points toward the outside. (There should be a 5” diameter opening in the center of the stone.) Scoop meat mixture evenly onto widest end of triangle. Fold points of triangles over filling and tuck under wide ends of dough in the center. (Filling will not be completely covered.) Bake at 350 degrees for 20-25 minutes or until golden brown. Using V-Shaped Cutter, place decorative cut red or green pepper in center of the ring and fill with salsa. Mound lettuce, tomatoes, onion, and olives around pepper. Use Easy Accent Decorator to garnish with sour cream.
Chicken Tetrazzini
16 oz. spaghetti
½ stick butter
1 onion, chopped
1 c. green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 c. grated Monterey Jack cheese
2 cans Golden Cream-of-Mushroom soup
3 c. milk
salt and pepper to taste
Break spaghetti in half and cook as directed on package; drain. Using 8” Saute Pan, cook onion and bell pepper in butter for 5 minutes; toss with spaghetti and remaining ingredients in a large bowl. Place mixture into two freezer bags; squeeze air out of bags and freeze. Defrost and bake in Stoneware Deep Dish Baker, covered, at 350 degrees for 45 minutes until bubbly.
Fantastic – Quick Chocolate Cake
1 Chocolate Cake Mix
3 Eggs
16 oz. Sour Cream
½ Cup Chocolate Chips
Sprinkle with powdered sugar or Hot Fudge
for a really final touch – fill center with strawberries
Mix eggs and sour cream in Batter Bowl (a whisk works for most) , Add cake mix and blend well with Mix n Scraper. Pour batter into pan and microwave on high for 12-13 minutes, IMPORTANT: Let cool 5-10 minutes and invert on platter
Monday, May 4, 2009
Bread Tube Recipes
Bread Tube Recipes
How to use refrigerated bread dough
v Spray bread tube and lids with nonstick vegetable oil spray using Kitchen Spritzer
v Place lid without hole on one end of the tube. This will be the bottom.
v Place dough in the tube.
v Place “Top” lid on tube (top lid has a hole in it)
v Bake at 375°F for 50-60 minutes or until the ends are golden brown with tube standing upright
v Remove tube from oven onto Nonstick Cooling Rack. Remove bread from tube and cool completely
v Slice using Serrated Bread Knife.
Savory Canapé French bread
1 package (11 ounces) refrigerated French bread dough
2 Tablespoons grated Parmesan cheese
1 tablespoon dried oregano leaves
Prepare Bread Tube as directed above. Combine Parmesan cheese and oregano; roll bread dough in cheese mixture to coat evenly. Place in tube as directed above. Bake, upright, 50-60 minutes.
Cucumber Canapé Slices
Spread baked French bread slices with cream cheese mixed with dill or dry Italian seasonings, top with a thinly sliced cucumber or vegetables curls and serve as an appetizer.
Toasted Canapé Bread Slices
Follow directions above for French bread dough. Slice into ¼ inch slices. Arrange slices of Bread in a single layer on flat Baking Stone. Bake 10-12 minutes or until light golden brown. Cool.
Note: this is also really good with refrigerated cornbread twist dough. Bake at 400°F for 40-45 minutes, then slice and toast for 10 minutes; excellent with chili or salsa.
Cinnamon Swirl Bread
1 package (11 ounces) refrigerated bread stick dough
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1 teaspoon Pantry Korintje Cinnamon (may substitute ground cinnamon if desired)
v Preheat oven to 375°F. Using Kitchen Spritzer, lightly spray inside of Bread Tube and lids with vegetable oil. Cap bottom of tube. Chop pecans using Food Chopper. Unroll bread dough; brush with butter using Pastry Brush
v Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over dough. Starting at long edge, roll up dough. Fill tube with dough, place TOP cap on top
v Bake upright, 50-60 minutes or until ends are golden brown. Remove bread from Bread Tube onto Nonstick Cooling Rack. Cool completely. Slice into ½ inch slices using Serrated Bread Knife.
Sweet Spread
1 package (8 ounces) cream cheese, softened
1/3 cup orange marmalade
Combine ingredients until well blended. Serve with Cinnamon Swirl Bread.
Maple Spread for bread
4 oz. cream cheese 2 Tb Maple Syrup
Mix together until a spreading consistency and serve with warm bread.
Choc-O-Nut Bread
½ cup pecans, finely chopped
1 package (11 ounces) refrigerated bread stick dough
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1 ½ teaspoons cocoa powder
v Preheat oven to 375°F. Using Kitchen Spritzer, lightly spray inside of Bread Tube and lids with vegetable oil. Cap bottom of tube. Chop pecans using Food Chopper. Unroll bread dough; brush with butter using Pastry Brush
v Combine Sugar and cocoa; sprinkle evenly over dough. Starting at long edge, roll up dough. Fill tube with dough, place TOP cap on top
v Bake upright, 50-60 minutes or until ends are golden brown. Remove bread from Bread Tube onto Nonstick Cooling Rack. Cool completely. Slice into ½ inch slices using Serrated Bread Knife.
Banana Bread
¼ cup margarine
½ cup sugar
1 egg
½ cup banana
1cup flour
½ tsp. Baking soda
¾ tsp. Baking powder
1/8 tsp. Salt
Mix all ingredients together well. Spray inside of Bread Tube and caps with Kitchen Spritzer. Pour batter in, place cap on and bake at 350°F for approximately 45 minutes.
Banana Butter Frosting
2 cups sifted powdered sugar
¼ cup mashed banana (1 small)
2 Tablespoons softened butter
½ teaspoon vanilla
Mix well. If necessary, add additional powdered sugar to make it spreading consistency.
Ice cream Sandwiches
1 package (18 ounces) refrigerated chocolate chip cookie dough
1 pint (2 cups) favorite flavored ice cream, softened
v Preheat oven to 350°F. Roll out cookie dough to ¼ inch thick using Baker’s Roller. Cut 24 cookies using lightly floured Bread Tube. Transfer to flat Baking Stone, 2 inches apart. Bake 15-17 minutes or until light golden brown. Cool completely.
v Fill clean Bread Tube with softened ice cream; place lid on each end. Freeze 4-6 hours or until firm. Wrap warm, damp towel around Bread tube to loosen. Slice ice cream onto cutting board; slice into 12 slices. Place one ice cream slice between two cookies to for a sandwich. Repeat with remaining slices.
Cinnamon Shapes
Take the Pillsbury Refrigerated Cinnamon Rolls; cut them in quarters and just drop them into the tube (seal bottom w/alum foil) bake them with the top cap on standing up in the oven for 30 minutes at 350°. Then slice it and arrange it on a plate and squeeze out about half the sweet icing in the package over the slices.
Stromboli
Use Pillsbury pizza crust, Pepperoni, Provolone cheese, Genoa salami, ham. Unroll pizza crust and layer with pepperoni, cheese and other meat(s). Roll up crust and put in tube. Bake (upright as always) for about 1 hour at 350. Allow to cool (and let cheeses firm up) before cutting into slices. Heat up spaghetti or pizza sauce for dipping if you like.
Other Bread tube ideas
v Make shaped Rice Krispie treats! Spray tube and fill with warm Rice Krispie mixture. You will need to pack it in tight. Let cool and push Rice Krispie treats out and slice.
v Cut out Jell-O Jigglers
v Make your own slice and serve cookies. Fill tube with home made cookie dough and freeze. Wrap warm towel around tube to loosen. Push out and slice cookies, already shaped!
v Batter Breads and cakes - like a nice, thick banana bread or zucchini bread. You may need to leave out 1/8 of the liquid to get the batter thick enough. For a regular cake batter remove ½ c liquid from the batter. Place foil over the bottom before placing on the cap. Place tube on a metal pan to catch drippings. Jiffy Banana Nut Muffin/Bread Mix works well, just decrease the liquid a bit. Caution: do not over fill bread tubes. 2/3 to ¾ is all it takes. Tips: Always bake upright. Also, the Pampered Chef cake tester is a must have for baking batters because it is long enough to reach the middle.
v Cut out pieces of watermelon with a bread tube and place the shapes on top of your fruit salad.
v Make bread slices and then use the tube to cut your cheese and meat in the same shapes. Kids love this one.
v Make the French bread slices and use them to make individual pizzas.
v You can also make garlic bread with the French bread loaves, unroll, spread with butter and garlic, roll back up and bake.
v Use the French bread dough. Unroll it, layer pizza sauce, cheese, and pizza toppings. Roll it back up, pop it in the tube and bake for an hour.
v Make two tone loaves using white and wheat bread dough
v Soften sherbet and put in tubes, refreeze, take out, put hot towel around it to get the sherbet out. Cut and put in punch.
v Make Ice Cream Sandwiches!! First use the tube as a cookie cutter, and then pack it full of ice cream. Freeze ice cream in the tubes. Wrap with warm towel when ready to serve. Cut the ice cream as thick as you want your sandwiches. Sandwich shaped ice cream between two shaped cookies. Freeze and you have homemade ice cream sandwiches!
How to use refrigerated bread dough
v Spray bread tube and lids with nonstick vegetable oil spray using Kitchen Spritzer
v Place lid without hole on one end of the tube. This will be the bottom.
v Place dough in the tube.
v Place “Top” lid on tube (top lid has a hole in it)
v Bake at 375°F for 50-60 minutes or until the ends are golden brown with tube standing upright
v Remove tube from oven onto Nonstick Cooling Rack. Remove bread from tube and cool completely
v Slice using Serrated Bread Knife.
Savory Canapé French bread
1 package (11 ounces) refrigerated French bread dough
2 Tablespoons grated Parmesan cheese
1 tablespoon dried oregano leaves
Prepare Bread Tube as directed above. Combine Parmesan cheese and oregano; roll bread dough in cheese mixture to coat evenly. Place in tube as directed above. Bake, upright, 50-60 minutes.
Cucumber Canapé Slices
Spread baked French bread slices with cream cheese mixed with dill or dry Italian seasonings, top with a thinly sliced cucumber or vegetables curls and serve as an appetizer.
Toasted Canapé Bread Slices
Follow directions above for French bread dough. Slice into ¼ inch slices. Arrange slices of Bread in a single layer on flat Baking Stone. Bake 10-12 minutes or until light golden brown. Cool.
Note: this is also really good with refrigerated cornbread twist dough. Bake at 400°F for 40-45 minutes, then slice and toast for 10 minutes; excellent with chili or salsa.
Cinnamon Swirl Bread
1 package (11 ounces) refrigerated bread stick dough
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1 teaspoon Pantry Korintje Cinnamon (may substitute ground cinnamon if desired)
v Preheat oven to 375°F. Using Kitchen Spritzer, lightly spray inside of Bread Tube and lids with vegetable oil. Cap bottom of tube. Chop pecans using Food Chopper. Unroll bread dough; brush with butter using Pastry Brush
v Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over dough. Starting at long edge, roll up dough. Fill tube with dough, place TOP cap on top
v Bake upright, 50-60 minutes or until ends are golden brown. Remove bread from Bread Tube onto Nonstick Cooling Rack. Cool completely. Slice into ½ inch slices using Serrated Bread Knife.
Sweet Spread
1 package (8 ounces) cream cheese, softened
1/3 cup orange marmalade
Combine ingredients until well blended. Serve with Cinnamon Swirl Bread.
Maple Spread for bread
4 oz. cream cheese 2 Tb Maple Syrup
Mix together until a spreading consistency and serve with warm bread.
Choc-O-Nut Bread
½ cup pecans, finely chopped
1 package (11 ounces) refrigerated bread stick dough
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1 ½ teaspoons cocoa powder
v Preheat oven to 375°F. Using Kitchen Spritzer, lightly spray inside of Bread Tube and lids with vegetable oil. Cap bottom of tube. Chop pecans using Food Chopper. Unroll bread dough; brush with butter using Pastry Brush
v Combine Sugar and cocoa; sprinkle evenly over dough. Starting at long edge, roll up dough. Fill tube with dough, place TOP cap on top
v Bake upright, 50-60 minutes or until ends are golden brown. Remove bread from Bread Tube onto Nonstick Cooling Rack. Cool completely. Slice into ½ inch slices using Serrated Bread Knife.
Banana Bread
¼ cup margarine
½ cup sugar
1 egg
½ cup banana
1cup flour
½ tsp. Baking soda
¾ tsp. Baking powder
1/8 tsp. Salt
Mix all ingredients together well. Spray inside of Bread Tube and caps with Kitchen Spritzer. Pour batter in, place cap on and bake at 350°F for approximately 45 minutes.
Banana Butter Frosting
2 cups sifted powdered sugar
¼ cup mashed banana (1 small)
2 Tablespoons softened butter
½ teaspoon vanilla
Mix well. If necessary, add additional powdered sugar to make it spreading consistency.
Ice cream Sandwiches
1 package (18 ounces) refrigerated chocolate chip cookie dough
1 pint (2 cups) favorite flavored ice cream, softened
v Preheat oven to 350°F. Roll out cookie dough to ¼ inch thick using Baker’s Roller. Cut 24 cookies using lightly floured Bread Tube. Transfer to flat Baking Stone, 2 inches apart. Bake 15-17 minutes or until light golden brown. Cool completely.
v Fill clean Bread Tube with softened ice cream; place lid on each end. Freeze 4-6 hours or until firm. Wrap warm, damp towel around Bread tube to loosen. Slice ice cream onto cutting board; slice into 12 slices. Place one ice cream slice between two cookies to for a sandwich. Repeat with remaining slices.
Cinnamon Shapes
Take the Pillsbury Refrigerated Cinnamon Rolls; cut them in quarters and just drop them into the tube (seal bottom w/alum foil) bake them with the top cap on standing up in the oven for 30 minutes at 350°. Then slice it and arrange it on a plate and squeeze out about half the sweet icing in the package over the slices.
Stromboli
Use Pillsbury pizza crust, Pepperoni, Provolone cheese, Genoa salami, ham. Unroll pizza crust and layer with pepperoni, cheese and other meat(s). Roll up crust and put in tube. Bake (upright as always) for about 1 hour at 350. Allow to cool (and let cheeses firm up) before cutting into slices. Heat up spaghetti or pizza sauce for dipping if you like.
Other Bread tube ideas
v Make shaped Rice Krispie treats! Spray tube and fill with warm Rice Krispie mixture. You will need to pack it in tight. Let cool and push Rice Krispie treats out and slice.
v Cut out Jell-O Jigglers
v Make your own slice and serve cookies. Fill tube with home made cookie dough and freeze. Wrap warm towel around tube to loosen. Push out and slice cookies, already shaped!
v Batter Breads and cakes - like a nice, thick banana bread or zucchini bread. You may need to leave out 1/8 of the liquid to get the batter thick enough. For a regular cake batter remove ½ c liquid from the batter. Place foil over the bottom before placing on the cap. Place tube on a metal pan to catch drippings. Jiffy Banana Nut Muffin/Bread Mix works well, just decrease the liquid a bit. Caution: do not over fill bread tubes. 2/3 to ¾ is all it takes. Tips: Always bake upright. Also, the Pampered Chef cake tester is a must have for baking batters because it is long enough to reach the middle.
v Cut out pieces of watermelon with a bread tube and place the shapes on top of your fruit salad.
v Make bread slices and then use the tube to cut your cheese and meat in the same shapes. Kids love this one.
v Make the French bread slices and use them to make individual pizzas.
v You can also make garlic bread with the French bread loaves, unroll, spread with butter and garlic, roll back up and bake.
v Use the French bread dough. Unroll it, layer pizza sauce, cheese, and pizza toppings. Roll it back up, pop it in the tube and bake for an hour.
v Make two tone loaves using white and wheat bread dough
v Soften sherbet and put in tubes, refreeze, take out, put hot towel around it to get the sherbet out. Cut and put in punch.
v Make Ice Cream Sandwiches!! First use the tube as a cookie cutter, and then pack it full of ice cream. Freeze ice cream in the tubes. Wrap with warm towel when ready to serve. Cut the ice cream as thick as you want your sandwiches. Sandwich shaped ice cream between two shaped cookies. Freeze and you have homemade ice cream sandwiches!
12 Minute Incredible Micro-Wave Cakes to try
Need a quick dessert!! With THREE ingredients, a microwave and our STONEWARE FLUTED PAN #1440 or MINI-FLUTED PAN # 1441, you will have an impressive and delicious cake.
Just follow these simple steps:
1. Brush your pan with vegetable oil with a PASTRY BRUSH #1623 or spray on a little PAM.
2. Whisk eggs with STAINLESS STEEL WHISK #2475 and pie filling in a CLASSIC BATTER BOWL #2230.
3. Add Cake Mix and blend well with MIX ‘N SCRAPER #1657.
4. Pour batter into pan and microwave on high for 12-13 minutes.
5. Let cool 10-15 minutes on STACKABLE COOLING RACK #1587 and invert on platter.
Note: If you do not have a Carousel, rotate ¼ turns every 3 minutes. Check with a CAKE TESTER and if not done, then cook 1 minute more each time before testing.
Garnish with icing, whipped topping using the EASY ACCENT DECORATOR #1778, more pie fillings, nut or shaved chocolate with DELUXE CHEESE GRATER #1275 and THE GRATE CONTAINER #1278, or sprinkle with powdered sugar using FLOUR/SUGAR SHAKER #1695, etc. The best results are found with cake mixes containing puddings or the new moist cakes. I usually use Betty Crocker Super Moist ones ; )
Caramel & Apple
1 Caramel or Butter Pecan Cake Mix
1 Can Apple Pie Filling
3 Eggs
Top with Cinnamon Ice Cream
Cherry Chocolate
1 Chocolate Cake Mix
1 Can Cherry Pie Filling
3 Eggs
Top with fudge frosting, whipped topping,
Grated chocolate or cherry filling
Luscious Lemon
1 Lemon or White Cake Mix
1 Can Lemon Pie Filling
3 Eggs
Top with a Lemon Glaze and Whipped Topping
Pumpkin Caramel
1 Spice Cake Mix
1 Can Pumpkin (not pie mix)
3 Eggs
(1/2 tsp. cinnamon optional)
Drizzle with caramel ice cream topping, top with Cool Whip. Optional sprinkle with cinnamon sugar.
Apple Cinnamon Spice
1 Spice Cake Mix
1 Can Applesauce or Apple Pie Filling
3 Eggs
Drizzle with caramel. Top with ice cream or whipped topping.
Raging Red Raspberry
1 White or Chocolate Cake Mix
1 Can Raspberry Pie Filling
3 Eggs
Top with whipped topping & grated chocolate & nuts.
Caramel & Apple
1 Caramel or Butter Pecan Cake Mix
1 Can Apple Pie Filling
3 Eggs
Top with Cinnamon Ice Cream
Fantastic – Quick Chocolate Cake
1 Chocolate Cake Mix
3 Eggs
16 oz. Sour Cream
½ Cup Chocolate Chips
Sprinkle with powdered sugar (for a really final touch – fill center with strawberries)
Pineapple Upside-Down Cake
1 Pineapple Cake Mix
1 Stick Butter
1 Cup Dark Brown Sugar
1 Medium Can Crushed Pineapple
16 oz. Sour Cream
3 Eggs
Directions: Heat butter, brown sugar and crushed pineapple in saucepan until dissolved. Mix a pineapple cake mix with eggs and sour cream in 2-QT. Batter Bowl. Pour tepid mixture from saucepan into fluted pan and spoon cake mixture on top, then microwave on high for 13 minutes. Place on cooling rack. Let rest 10-15 minutes. Then unmold and serve.
Banana Banana
1 Banana Cake Mix
1 Can Banana Cream Pie Filling or 14 oz. Mashed Bananas
3 Eggs
Glaze with powdered sugar glaze, chopped walnuts
Just follow these simple steps:
1. Brush your pan with vegetable oil with a PASTRY BRUSH #1623 or spray on a little PAM.
2. Whisk eggs with STAINLESS STEEL WHISK #2475 and pie filling in a CLASSIC BATTER BOWL #2230.
3. Add Cake Mix and blend well with MIX ‘N SCRAPER #1657.
4. Pour batter into pan and microwave on high for 12-13 minutes.
5. Let cool 10-15 minutes on STACKABLE COOLING RACK #1587 and invert on platter.
Note: If you do not have a Carousel, rotate ¼ turns every 3 minutes. Check with a CAKE TESTER and if not done, then cook 1 minute more each time before testing.
Garnish with icing, whipped topping using the EASY ACCENT DECORATOR #1778, more pie fillings, nut or shaved chocolate with DELUXE CHEESE GRATER #1275 and THE GRATE CONTAINER #1278, or sprinkle with powdered sugar using FLOUR/SUGAR SHAKER #1695, etc. The best results are found with cake mixes containing puddings or the new moist cakes. I usually use Betty Crocker Super Moist ones ; )
Caramel & Apple
1 Caramel or Butter Pecan Cake Mix
1 Can Apple Pie Filling
3 Eggs
Top with Cinnamon Ice Cream
Cherry Chocolate
1 Chocolate Cake Mix
1 Can Cherry Pie Filling
3 Eggs
Top with fudge frosting, whipped topping,
Grated chocolate or cherry filling
Luscious Lemon
1 Lemon or White Cake Mix
1 Can Lemon Pie Filling
3 Eggs
Top with a Lemon Glaze and Whipped Topping
Pumpkin Caramel
1 Spice Cake Mix
1 Can Pumpkin (not pie mix)
3 Eggs
(1/2 tsp. cinnamon optional)
Drizzle with caramel ice cream topping, top with Cool Whip. Optional sprinkle with cinnamon sugar.
Apple Cinnamon Spice
1 Spice Cake Mix
1 Can Applesauce or Apple Pie Filling
3 Eggs
Drizzle with caramel. Top with ice cream or whipped topping.
Raging Red Raspberry
1 White or Chocolate Cake Mix
1 Can Raspberry Pie Filling
3 Eggs
Top with whipped topping & grated chocolate & nuts.
Caramel & Apple
1 Caramel or Butter Pecan Cake Mix
1 Can Apple Pie Filling
3 Eggs
Top with Cinnamon Ice Cream
Fantastic – Quick Chocolate Cake
1 Chocolate Cake Mix
3 Eggs
16 oz. Sour Cream
½ Cup Chocolate Chips
Sprinkle with powdered sugar (for a really final touch – fill center with strawberries)
Pineapple Upside-Down Cake
1 Pineapple Cake Mix
1 Stick Butter
1 Cup Dark Brown Sugar
1 Medium Can Crushed Pineapple
16 oz. Sour Cream
3 Eggs
Directions: Heat butter, brown sugar and crushed pineapple in saucepan until dissolved. Mix a pineapple cake mix with eggs and sour cream in 2-QT. Batter Bowl. Pour tepid mixture from saucepan into fluted pan and spoon cake mixture on top, then microwave on high for 13 minutes. Place on cooling rack. Let rest 10-15 minutes. Then unmold and serve.
Banana Banana
1 Banana Cake Mix
1 Can Banana Cream Pie Filling or 14 oz. Mashed Bananas
3 Eggs
Glaze with powdered sugar glaze, chopped walnuts
Sunday, May 3, 2009
California Club Pizza
California Club Pizza
This unconventional pizza
features cool toppings and a
fresh burst of lemon over a hot
crust, chicken and cheese.
1 tsp (5 mL) vegetable oil
1 pkg (13.8 oz/283 g) refrigerated pizza crust
2 cups (500 mL) diced or shredded cooked
chicken
2 cups (500 mL) shredded cheddar and
Monterey Jack or marble cheese blend
(8 oz/250 g)
2 plum tomatoes
¼ medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and
drained (optional)
1. Preheat oven to 425°F (220°C). Lightly brush
Large Bar Pan with oil. Unroll dough onto bottom
of pan, gently stretching and pressing dough to
cover bottom. Top crust with chicken and sprinkle
with cheese. Bake 16-18 minutes or until crust is
golden brown; remove from oven.
2. Meanwhile, slice tomatoes in half lengthwise
using Utility Knife; scrape out seeds and dice.
Slice onion. Cut avocado in half, avoiding pit;
twist halves apart and remove pit. Dice avocado
and place into Classic Batter Bowl. Add tomatoes
and onion. Juice lemon to measure 2 tbsp
(30 mL) juice; add to batter bowl and stir gently
using Small Mix ‘N Scraper®.
3. Distribute tomato mixture evenly over pizza.
Sprinkle with bacon, if desired. Cut pizza into
squares with Pizza Cutter.
This unconventional pizza
features cool toppings and a
fresh burst of lemon over a hot
crust, chicken and cheese.
1 tsp (5 mL) vegetable oil
1 pkg (13.8 oz/283 g) refrigerated pizza crust
2 cups (500 mL) diced or shredded cooked
chicken
2 cups (500 mL) shredded cheddar and
Monterey Jack or marble cheese blend
(8 oz/250 g)
2 plum tomatoes
¼ medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and
drained (optional)
1. Preheat oven to 425°F (220°C). Lightly brush
Large Bar Pan with oil. Unroll dough onto bottom
of pan, gently stretching and pressing dough to
cover bottom. Top crust with chicken and sprinkle
with cheese. Bake 16-18 minutes or until crust is
golden brown; remove from oven.
2. Meanwhile, slice tomatoes in half lengthwise
using Utility Knife; scrape out seeds and dice.
Slice onion. Cut avocado in half, avoiding pit;
twist halves apart and remove pit. Dice avocado
and place into Classic Batter Bowl. Add tomatoes
and onion. Juice lemon to measure 2 tbsp
(30 mL) juice; add to batter bowl and stir gently
using Small Mix ‘N Scraper®.
3. Distribute tomato mixture evenly over pizza.
Sprinkle with bacon, if desired. Cut pizza into
squares with Pizza Cutter.
Your PC E-News MAY 2009
Your Pampered Chef E-News MAY 2009
Complements of
Gail Collins
Your Personal Consultant for Life!
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Working Together to Make a Difference
24 hours a day, 7 days a week, 365 days a year women and men are diagnosed with breast cancer. Please take a couple of minutes to learn how you can make a difference!
| Partners in Hope
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The Good News
According to the American Cancer Society’s report “Breast Cancer Facts & Figures 2007–2008,”
the breast cancer death rate continues to fall by around two percent per year, a hopeful trend that began in 1990.
Help in the fight! Participate in my 24/7/365 project!
We are looking for :
J 24 folks that will do a catalog/online/fundraiser for the month of May
J 7 people that will host a HWC Cooking Show in your homes in the month of May
J And finally, we are looking for 365 people that want to purchase the special HWC "PINK" products (listed below in the guest special area)
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| Help Whip Cancer® with exclusive pink products! |
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Pink Ribbon Cookies
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Directions:
| . | Preheat oven to 350°F. In Small Batter Bowl, microwave two sticks of the butter on HIGH 1 minute or until melted. Slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened. |
| . | Meanwhile, in large bowl, combine cake mix and flour; blend well using Stainless Whisk, breaking up any large lumps. |
| . | Whisk butter until smooth and free of lumps. If necessary, microwave butter an additional 10-20 seconds or until creamy and pourable. Do not melt completely. Pour butter all at once into dry ingredients, scraping butter from batter bowl. Mix until dry ingredients are incorporated and dough is smooth. |
| . | Turn dough out onto well-floured Cutting Board. With floured hands, gently knead dough, adding up to 1/2 cup flour as needed to form a firm dough. Divide dough into three equal portions. Shape each portion into an 8-inch disk. Generously flour Cutting Board again. Roll one disk of dough out evenly to 1/8-inch thickness using Baker's Roller®. Cut cookie shapes using large scalloped cookie cutter; transfer to Large Round Stone with Handles, 1 inch apart. |
| . | Bake cookies 15-17 minutes or until edges are set. Cool 3 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely. |
| . | Meanwhile, combine powdered sugar and meringue powder in Classic Batter Bowl. Add 5 tablespoons water; mix well. Mix in additional water, 1 teaspoon at a time, to form a thick icing that will flow into a smooth pool with a rounded edge. |
| . | Place 1/3 cup of the icing into Prep Bowl; tint, one drop at a time, with red food coloring until desired shade of pink is reached. |
| . | To decorate cookies, pipe a white icing border around edge of one cookie; fill in with white icing until smooth. Immediately pipe a pink ribbon onto center of cookie. To sharpen corners of ribbon design, drag corners out slightly using wooden pick. Repeat with remaining cookies. Let stand about 1-2 hours or until icing dries completely. Serve on Simple Additions® Rectangular Platter. |
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Still time to get in your HELP WHIP CANCER cooking or catalog/on-line show
May Hosts: Host a Show and Help Whip Cancer! Host a cooking Show May 1-31, and you can save 60% on your choice of one of our exclusive Help Whip Cancer Products. Host a cooking Show May 1-31, and you can save 60% on your choice of one of our exclusive Help Whip Cancer Products.
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| Daisy Dessert Plates & Appetizer Plate Stand
| Daisy Dessert Plates
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| Simple Additions® Small Square Bowls & Small Bowl Caddy
| FREE with $550 or more in guest sales! Receive a Help Whip Cancer® Recipe Card & Note Holder when your Show has $550 or more in guest sales. Two whisk magnets hold cards in place so recipes are easy to follow. #HS87 |
$1 from the Help Whip Cancer® Host Special product you purchase helps support the American Cancer Society's breast cancer education and early detection programs.
May Dates now available: May 9 (7pm) 11(6:45pm) , 12 (6:45pm) , 15 (6:45pm) , 26(6:45pm), 27 (6:45pm), 28(6:45pm)
This Month in The Outlet
This Month in The Outlet
The following items are currently in The Outlet while supplies last.
¨ The Pampered Chef® Casual Cooking ¨ The Pampered Chef® Hooked! on Fish Recipe Card Collection ¨ The Pampered Chef® Let's Eat! Cookbook ¨ Turkey Basics Recipe Card Collection¨ Accessory Forks¨ Bar Board & Knife ¨ Celebrate Plate¨ Cheese Grater Set¨ Citrus Set ¨ Colored Small Bowls¨ Colorful Kitchen ¨ Cranberry Sparkle Collection¨ Cut & Core Collection¨ Deep Dish Baker Lid¨ Fall Table Linens ¨ Garnishing Set¨ Halloween My Safe Cutter¨ Handy Helper Collection ¨ Hot Pad/Trivet¨ Insulated Tote¨ Kitchen Essentials ¨ Large Grooved Cutting Board¨ Microfiber Towel - Eggplant¨ Microfiber Towel Set¨ Nylon Knife ¨ Oil Dipping Set¨ Patriotic Entertaining Collection ¨ Professional Cookware 6-Piece ¨ Professional Cookware Covered Stockpot¨ Professional Cookware Double Burner Griddle ¨ Professional Cookware Family Skillet¨ Professional Cookware Grill Pan w/Bamboo Tongs¨ Professional Cookware Small Sauté Pan¨ Professional Cookware Stir-Fry Skillet¨ Ready! Set! Grill!¨ Simple Additions® Entertaining Set with Striped Platter¨ Simple Additions® Striped Medium Bowl¨ Simple Additions® Striped Small Bowl¨ Simple Additions® Striped Small Square¨ Small Oval Baker¨ Spreader Set¨ Stainless Serving Fork¨ Stainless Serving Fork & Spoon Set ¨ Stainless Serving Spoon ¨ Steak Knife Set¨ Stoneware Mini Fluted Pan¨ Stripes & Tiles Entertaining Collection¨ Tiles Large Rectangular Platter with Handles¨ Tiles Small Square Plates¨ Tiles Table Linens & Beaded Napkin Rings — Service for Four ¨ Tiles Table Linens & Beaded Napkin Rings w/ FREE Towel Set — Service for Eight ¨ Wine & Cheese Set
Please visit The Outlet at: www.pamperedchef.biz/gailscookingbiz
(1) Click on Order Products
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column
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Host a Show in June and you also save 60% on Collapsible Serving Bowls:
Save 60% on up to THREE bowls when your Show has $700 or more in guest sales.*
Save 60% on up to TWO bowls when your Show has $500 –$699.99 in guest sales.*
Save 60% on ONE bowl when your Show has up to $499.99 in guest sales.
More FREE for July hosts!
Earn $50, $75 or $100 in EXTRA FREE PRODUCTS, Plus
With $550 or more in guest sales... Save 60% on our Stainless Mixing Bowl Set (#HT08)or Ultimate Mandoline (#HT09).
With $150 – $549.99 in guest sales... Save 60% on our Ultimate Mandoline (#HT10). .50
Only $29.80! Only$23.80!
Host a cooking or catalog show to get the July benefits! $
Creamy One-Pot Pasta
This one-pot wonder combines slivered garlic and fresh vegetables
for a light pasta dish your family will be sure to request again.
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta;
cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using
Mega Scraper.
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice
tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream
cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or
until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with
grated fresh Parmesan cheese and snipped fresh basil.
Yield: 6 servings
Light Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g,
Protein 15 g, Sodium 1000 mg, Fiber 5 g
Cook’s Tips: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan
Rub or Greek Rub.
For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.
If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.
©The Pampered Chef, Ltd., 2008
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