25 Days Of Cooking Day 16 : Rustic Focaccia

Rustic Focaccia
2 (10-oz) pkg refrigerated pizza crust 3.25 oz can pitted ripe olives, drained and sliced
2 Tbsp olive oil ½ cup chopped onion
1 tsp Pantry Italian Seasoning Mix 2 plum tomatoes, thinly sliced
2 garlic cloves, pressed ¼ cup grated fresh Parmesan cheese
1 cup shredded mozzarella cheese, divided Additional Italian Seasoning Mix

Preheat oven to 400º. Unroll both packages of pizza dough and arrange side by side on Large Round Stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of Baking Stone, pressing seams to seal. In Classic Batter Bowl, combine oil, seasoning mix and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper. Spread oil mixture evenly over crust using scraper; top with 3/4 cup of the mozzarella cheese. Slice olives using Egg Slicer Plus. Chop onion using Food Chopper. Thinly slice tomatoes using Utility Knife. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough using Rotary Grater; sprinkle with additional seasoning mix. Bake 23 to 26 minutes of until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using Pizza Cutter; serve using Mini-Serving Spatula. Makes 16 servings.

25 Days of Cooking day 15 : Black Eyed Peas

Black-eyed peas with sausage and barbecue sauce

Ingredients:
•1 pound dried black-eyed peas
•1 pound link sausage, or your favorite
•1 small onion, chopped
•3 tablespoons brown sugar
•1 tablespoon prepared mustard
•1 teaspoon salt
•1 cup prepared barbecue sauce

Preparation:
Rinse, prepare, soak, and cook peas in about 3 cups water, following
directions on the package. Drain and reserve half of the cooking liquid.
In a skillet over medium heat, brown sausage and onions; drain off excess fat. Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours.

25 Days of Cooking Day 14 : Chicken Tortellini Soup

Ingredients
7 3/4 cups chicken broth
1 (14.5 ounce) can petite Diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed drained
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package refrigerated cheese tortellini
3 cups cubed cooked chicken
Directions
1.In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.

25 Days of Cooking Day 13 : Cappuccino Mousse Trifle

Cappuccino Mousse Trifle

1 (16 oz) frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
2 ½ cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 oz each) vanilla instant pudding and pie filling
2 containers ( 8 oz. each) frozen whipped topping, thawed, divided (6 cups)
1 square ( 1 oz/30g) semi-sweet chocolate for baking
¼ tsp ground cinnamon

Cut pound cake into 1 inch cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture.
Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.

assemble trifle, place half of the cake cubes into the bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture over cake cubes. Top with half of the pudding mixture. Grate one third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish)

Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of the trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.

Yield 10 servings.

25 Days of Cooking Day 12 : Molten Chocolate Skillet Brownie

Molten Chocolate Skillet Brownie

1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 ounces) fine-quality bittersweet chocolate
2 cups water
1 jar (12 ounces) chocolate fudge ice cream topping
1/2 teaspoon Pantry Double Strength Vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)

Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet with nonstick cooking spray. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Spread batter over bottom of skillet. Cut chocolate into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter.

Combine water and ice cream topping in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla. (Mixture will be thin.) Carefully pour ice cream topping mixture over brownie batter in a circular pattern.

Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Silicone Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack.

Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired.

Yield: 16 servings or 20 sample servings

Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg, Fiber 1 g

Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

If desired, 1 teaspoon vanilla can be substituted for the Double Strength Vanilla.

25 days of cooking day 11 : ) Skillet Lasagna

Skillet Lasagna


1 jar (24-26 oz or 680-700 mL) marinara sauce
3 cups (750 mL) water
8 oz (250 g) lasagna noodles
1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz (60 g) Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley, divided
1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250g,) 1/2 cup (125 mL) shredded mozzarella cheese
1/4 tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese (optional)


 Directions:
 Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.
 Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
 As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
 Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
 To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield: 6 servings
Nutrients per serving: Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3 g Diabetic exchanges per serving: 3 starch, 3 medium-fat meat (3 carb)
Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop. The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs. Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

25 days of Cooking Day 10 : Crock Pot Chicken and Dumplings :)

Chicken and Dumplings
(Prep Time: 25 minutes. Cooking time 5 1/2 - 6 hours)

4 boneless, skinless chicken breasts
½ cup flour
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon dried oregano
2 Tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
4 teaspoons flour
2 cups chicken broth
½ teaspoon chicken bouillon or concentrated chicken stock paste

Dumplings:
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon sugar
3 Tablespoons butter
1 egg, beaten + enough milk to make 1 cup (about ¾ cup of milk)
¼ teaspoon Pampered Chef dill mix


1. Place 1/2 cup of flour, paprika, salt and oregano in a zip style bag. Mix well and add chicken. Coat chicken with flour mixture.

2. Heat olive oil in 12 inch family skillet. Add chicken, shaking off excess flour. Brown chicken on both sides and place browned chicken in a slow cooker.

3. Using the remaining oil in the skillet, sauté the onions and garlic. Remove from heat and stir in flour. Return to medium heat and add broth and bouillon, stirring well until thickened. Pour this mixture over chicken in slow cooker. Cover and cook on low for 5-6 hours.

4. 30 minutes before serving, mix all dumpling ingredients in a medium sized bowl and drop into slow cooker by large spoonfuls (makes about 8 large dumplings). DO NOT STIR AT FROM THIS POINT ON.
Cover and and let the dumplings to cook for about 20 minutes.

Serves 4

25 Days of Cooking Day 9 ; Meaty Mostacholi

Make Ahead Meaty Mostacholi

Preparation Time 25 minutes.
Baking Time 30-40 minutes

1 pound cooked mostacholi (or rotini) noodles
1 Tablespoon olive oil
1 medium yellow onion, diced
1 pound bulk Italian sausage
1 pound lean ground beef
2 cloves garlic
2 (15 oz.) cans petite diced tomatoes
1 (15 oz.) can tomato sauce
1 Tablespoon dried oregano
½ teaspoons salt (optional)
4 cups grated mozzarella cheese


Cook mostacholi noodles according to package directions

In large sized stock pot, sauté onion in olive oil. Add Italian sausage and ground beef and cook until browned. Stir often You use your Mix N Chop from the Pampered Chef : ) to break up the meat into small pieces. Add garlic and continue to cook for about 1 minute.

Add undrained tomatoes, tomato sauce, oregano and salt if desired. Simmer for about 10 minutes.

Add cooked and drained pasta to the sauce and gently mix. Pour mixture into a large baking dish (I use my 9X13 Stoneware Baker! ) and sprinkle cheese on top.

Cover tightly with aluminum foil.

For an immediate dinner, bake at 350°F for 30 minutes

To have another night, refrigerate for up to 24 hours. A refrigerated casserole will need to baked with the foil on for 45-50 minutes at 350°F or until hot.

In both cases, remove the foil after the casserole is fully heated and bake an additional 5 minutes or until cheese is melted and slightly browned.
Serves 8-10

25 days of Cooking Day 8 Easy Pork Chops

EASY BAKED PORK CHOPS WITH STUFFING

6 lean pork chops (may use 4 or 5)
1 box Stove Top pork stuffing mix
1 can cream of celery soup

use your Deep Covered Baker (or a 9X13 pan) . Heat oven to 300 degrees. Make stuffing according to directions on box. Brown pork chops and arrange in bottom of pan.

Top each pork chop with equally divided dressing. Spoon undiluted soup on top of dressing and chops.

pu tthe lid on your Deep Covered Baker (or Cover pan completely with foil and seal edges). Bake at 300 degrees for 2 to 2 1/2 hours.

25 days of cooking Day 7 ; Zesty Ravioli Skillet

1/3 cup (75 mL) heavy whipping cream
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
Ingredients
2 cans (14.5 oz/398 mL each) diced tomatoes with
onions, undrained
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)


Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate
cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.
Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño
with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with
Garlic Press; cook and stir 15-20 seconds or until fragrant.
Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering.
Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered,
1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.
Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish
with grape tomatoes, if desired.
Yield: 8 servings
U.S. Nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 37 g,
Protein 19 g, Sodium 870 mg, Fiber 3 g
Cook’s Tips: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning
sensation on the skin.
For a dish with more heat, do not seed the jalapeño pepper.

25 days of cooking Day 6 :) Mexican Chicken Rice and Beans : )

A favorite in our house and easy as pie :)

2 cups of white rice
5 cups of Chicken Broth

4-6 boneless skinless chicken breasts
2 cups of your favorite salsa

1 large can of Pinto Beans

Salt and Pepper to taste
Fresh Snipped Cilantro
Sour Cream
Cheddar/Monterey Jack cheese blend

in your rice cooker (if you have an electric one it is easy!) put in your rice and broth and set it to run!

In the mean time, put your chicken breasts in the Pampered Chef Deep Covered Baker, put the lid on and microwave for 6 minutes. Turn them over and go 6 minutes more! Then drain the liquid that has formed from the baker, use the PC Salad Choppers and chop cooked chicken in to bite size pieces. Top with salsa, put lid on the baker and microwave 1 more minute

With you canned pinto beans, heat on stove top and add salt, pepper and fresh snipped cilantro to the beans while cooking to give a great flavor!

In our house we serve it with a bit of sour cream and cheese. Some of us like it all mixed together in a bowl and others want it with tortillas. Use wheat tortillas and organic salsa for a healthy meal :)

ole!


If you dont have a PC Deep Covered Baker, ask gail how to get one or use your crock pot and let the chicken go all day add salsa in the beginning :)

25 days of Cooking Day 5 : Stuffed French Toast

Stuffed French Toast

.Prep Time:20 min
Cook Time:15 min

4 servings.

Ingredients

Batter:
•2 eggs
•1 cup milk
•1/4 cup sugar
1/4 Cup Brown Sugar
•1 teaspoon ground cinnamon
•1 teaspoon pure vanilla extract

Filling:
•1 1/2 cups cream cheese
•1/4 cup dark chocolate chips
•1/2 cup medium-diced banana
•1/8 cup orange juice
•1/4 cup sugar
•1 teaspoon pure vanilla extract

Syrup:
•1 cup sugar
•1 cup water
•3 cinnamon sticks
•Butter, as needed
•4 (2-inch thick) pieces challah bread (or Texas Toast)
•Vanilla ice cream, for serving, optional
•Fresh berries, for serving, optional

Directions
Batter:

Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Filling:

Fold all ingredients together in a bowl until well incorporated but not completely smooth.

Syrup:

Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:

Preheat oven to 350 degrees F.

Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.

Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

.

25 days of cooking day 4 - Easy Chicken Chili

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups chicken broth
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 Can (15 oz) White Kidney Beans , drained, rinsed
1 can (4.5 oz) chopped green chiles, undrained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
sour cream, if desired
Chopped fresh cilantro, if desired


1.In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
2.Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
3.Top each serving with sour cream and cilantro.

25 Days of Cooking Day 3 : Spicy Chicken Skillet

1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup Chunky salsa
2 cups hot cooked rice


1.In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.

2.In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

3.Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

25 days of cooking day 2 :) Stuffed Taco Pasta Shells

Ingredients
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream

Directions

1.In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

2.Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.

3.Preheat oven to 350 degrees F (175 degrees C).

4.Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.

5.Remove dish from oven and top with Cheddar cheese/Monterey Jack cheese ; return dish to oven to cook for 10 minutes more.

6.Top with sour cream, olives and onions; serve.

25 days of cooking : ) Starts today ! Dec 1st

Orange Chicken Lo Mein

2 oranges

¾ cup water
...
½ cup sugar

½ cup white vinegar

¼ cup soy sauce

2 tablespoons Asian Seasoning Mix

1 ½ lbs boneless, skinless chicken breast

1 egg

½ teaspoon salt and coarsely ground black pepper

½ cup all-purpose flour

¼ cup corn starch

3 tablespoons vegetable oil

3 garlic cloves, pressed

2 pkg (3 oz each) ramen noodles, any flavor, split into halves

1 bag (12-16oz) frozen stir fry vegetables (ie. broccoli, carrots, and pea pods), thawed

3 cups thinly sliced green cabbage

Zest one orange using Microplane ® Adjustable Grater to measure 1 tbsp. Juice both oranges to measure ½ cup. Combine zest, juice, water, sugar, vinegar, soy sauce and seasoning in Small Batter Bowl; whisk well. Set aside.

Cut chicken into 1-in. pieces. Combine egg, salt and black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour and cornstarch in large Bowl. Add chicken mixture; toss to coat. Heat oil in 12-in Skillet over medium-high heat1-3 minutes or until shimmering. Remove chicken from flour mixture; shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink; stirring occasionally. Remove chicken from skillet; set aside and keep warm.

Add pressed garlic to Skillet. Cook 30-60 seconds or until fragrant. Omitting seasoning packet, add ramen noodles and orange mixture to Skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend and cabbage; cook3-4 minutes or until vegetables are hot and cabbage is crisp-tender. Add chicken to Skillet; mix well to coat chicken.

*Cook’s Tip: If desired, 2 tsp grated fresh ginger root, ¾ tsp salt, 1 pressed garlic clove and ¼ tsp ground cayenne pepper can be substituted for the Asian Seasoning mix.