Great picture, great quote, great locket! Ready to create your own work of wearable art? Start now at
To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina
December 1, 2012
Cinderella
Great picture, great quote, great locket! Ready to create your own work of wearable art? Start now at
To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina
if you want something....
To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina
Caramel S'more Cups
Do you have Pampered Chef's Mini Muffin Pan? These cute little cups would be perfect for any party! Feeds lots of kids and who doesn't love anything with S'more in the title?!
Caramel S'more Cups
1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
36 Rolos, unwrapped
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips
1. Heat oven to 375°F. Spray (36 cups) in your Mini Muffin Pan with oil from the Kitchen Spritzer.
2. Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
3. Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes. Recipe adapted from Betty Crocker.
**Please "like" or "share" to be sure the recipes keep showing in your newsfeed, or "Comment" to help me know what YOU want to see!
**Get your Mini Muffin Pan or Kitchen Spritzer 24/7 at http://www.pamperedchef.biz/
~Tina
36 Rolos, unwrapped
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips
1. Heat oven to 375°F. Spray (36 cups) in your Mini Muffin Pan with oil from the Kitchen Spritzer.
2. Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
3. Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes. Recipe adapted from Betty Crocker.
**Please "like" or "share" to be sure the recipes keep showing in your newsfeed, or "Comment" to help me know what YOU want to see!
**Get your Mini Muffin Pan or Kitchen Spritzer 24/7 at http://www.pamperedchef.biz/
~Tina
Red Velvet Brownie with White chocolate icing
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:
1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
3. With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
4. Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
5. Frosting:.
6. Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
7. I keep these in the frig because I think they taste best cold.
Read more at: http://www.food.com/
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:
1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
3. With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
4. Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
5. Frosting:.
6. Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
7. I keep these in the frig because I think they taste best cold.
Read more at: http://www.food.com/
November 30, 2012
November 29, 2012
Easy Pepperoni Pizza Rolls from The Gunny Sack
Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterrey Jack or Cheese Stick)
1 beaten egg
Parmesan
Italian seasoning
Garlic powder (I would use FRESH garlic - so much better!)
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
Parmesan
Italian seasoning
Garlic powder (I would use FRESH garlic - so much better!)
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
Cinnamon Roll Dutch Apple Pie from Pillsbury
Crumb Topping1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
Crust
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
Filling
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice
1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
1/2 cup butter, softened
Crust
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
Filling
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice
1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
English Toffee
1/2 lb butter(no substitutes)
1 1/3 cup brown sugar(packed)
pecan pieces
milk choc chips
Spread pecans on bottom of 9x13 pan, set aside. In a heavy bottom saucepan bring butter and brown sugar to a slow boil over medium heat, stir constantly(with wooden spoon, this will melt a plastic spoon*lol* I know from experience) Stir constantly for 12 minutes(this is the hardest part), then pour over pecans, spread out a bit. Sprinkle choc chips over and the heat from the toffee will melt them, as they melt spread over toffee. Allow to set a couple of hours. Break into peices with a butter knife...and hide it if you want it to last any amount of time :o) I usually buy nice tins at the dollar store and give this as gifts to neighhbors, teachers, etc. or as a cluttterfree alternative just eat it all yourself!!
November 28, 2012
{Dreams Do Come True}
This company started two years ago with a 14 year old girl and a dream for a new car. Two years later, the company is growing by leaps and bounds and that young girl has her new car! :) Do you have dreams you'd like to come true? Let Team Wide Eyed Dreamers be your start to making those dreams come true. Message me for information on joining our team!To order or get more information, please click on the Origami Owl icon and email your request. Thanks for stopping by ~ Tina
Handy little chart
Handy little chart for the next time you're trying to remember where to put your groceries. Remember... tomatoes go on the room temperature side!!! This one's not on the list! :)
~Tina
This Buffalo Chicken Dip is- UNREAL.
It's SO good, and I'm SO serious!
I use shredded up chicken breast, instead of canned chicken...
Hot Buffalo Chicken Dip
Ingredients:
1 can (10.75 oz) condensed cheddar cheese soup
1/4 cup milk
2-3
tbsp Buffalo Rub
1 garlic clove, pressed
1 can (12.5 oz) chunk white chicken, drained and flaked
1 cup shredded Monterey Jack cheese
8 oz cream cheese, softened
Crumbled blue cheese, assorted crackers and assorted vegetables (optional)
1/4 cup milk
2-3
tbsp Buffalo Rub
1 garlic clove, pressed
1 can (12.5 oz) chunk white chicken, drained and flaked
1 cup shredded Monterey Jack cheese
8 oz cream cheese, softened
Crumbled blue cheese, assorted crackers and assorted vegetables (optional)
Directions:
1. Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.
2. Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.
Yield: 20 servings (3 1/2 cups)
Nutrients per serving: Nutrients per serving (about 3 tbsp, excluding optional ingredients): Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 290 mg, Fiber 0 g
Cook’s Tips: If desired, 1 1/2 cups diced cooked chicken can be substituted for the canned chicken.
1. Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.
2. Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.
Yield: 20 servings (3 1/2 cups)
Nutrients per serving: Nutrients per serving (about 3 tbsp, excluding optional ingredients): Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 290 mg, Fiber 0 g
Cook’s Tips: If desired, 1 1/2 cups diced cooked chicken can be substituted for the canned chicken.
November 27, 2012
Make-Your-Own Chips
#2507 Make-Your-Own Chips Set - $60.75 Make-Your-Own Chips Set
Make scrumptious chips in your microwave with no added fat! Set includes Microwave Chip Maker, Simple Slicer and Smoky Barbecue Rub. Order here. ~ Tina
Check out these cakes that you can make with the batter bowl.
Wow check out these great cakes made in a Pampered Chef Batter Bowl. What do you use your batter bowl for?
November 26, 2012
Cheesy Bruschetta Dip
Your next party won’t be complete without this delicious Hot & Cheesy Bruschetta Dip. It’s hot, creamy, and ready in 30 minutes. Watch the how to video now!
November 25, 2012
Sometimes it is just fun to share how much you love life with an OO!
Thanks for stopping by ~ Tina
Double Fudge Irish Cream Cookie
from howsweeteats.com
(makes 30-40 cookies)
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder
8 tablespoons Bailey’s Irish Cream liquer
1 cup white chocolate chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips. Refrigerate dough for 4-6 hours.
Roll into balls and set on your Large Bar Pan or Stoneware Cookie Sheet.
Bake at 350 for 8-10 minutes.
~ Tina
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder
8 tablespoons Bailey’s Irish Cream liquer
1 cup white chocolate chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips. Refrigerate dough for 4-6 hours.
Roll into balls and set on your Large Bar Pan or Stoneware Cookie Sheet.
Bake at 350 for 8-10 minutes.
~ Tina
Savory Vegetable Rice Pilaf
#2779 Rice Cooker Plus — $26.50
Perfect rice every time — from your microwave! Our unique double-lid design prevents boil-overs, so your microwave stays clean. Our exclusive color won't stain. For microwave use only.
3 qts. Dishwasher-safe.
Savory Vegetable Rice Pilaf
1 (8 ounces) mushrooms, sliced (about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2 1/4 cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper to taste
1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions:
Combine mushrooms, onion and butter in Rice Cooker Plus.
Microwave, uncovered, on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
Add chicken broth and rice to cooker. Cover and microwave according to package directions, carefully following recommended power levels and cooking times.
Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl; sprinkle with Parmesan cheese.
Yield: 6 servings
Nutrients per serving: (1 cup): Calories 200, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 33 g, Protein 8 g, Sodium 540 mg, Fiber 2 g
Add chicken broth and rice to cooker. Cover and microwave according to package directions, carefully following recommended power levels and cooking times.
Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl; sprinkle with Parmesan cheese.
Yield: 6 servings
Nutrients per serving: (1 cup): Calories 200, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 33 g, Protein 8 g, Sodium 540 mg, Fiber 2 g
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