Single Serving Popcorn....

 
Single Serving Popcorn, Perfect portion size, as well! Only $29 and it's great for dips, warming brie, roasting garlic... yummmm.... so happy it's almost FALL(tomorrow)!! Send me a message if you want one or want to know more. Great Gift for Christmas too!

Corn on the Kob!

To order or get more information, please click on the "contact" and email your request. Thanks for stopping by ~ Tina

Garlic Parmesan Skillet Bread

1 can flaky buttermilk biscuits
3 Tbsp butter
2 garlic cloves, minced or pressed

2 tsp Garlic & Herb Rub
1/4 cup grated parmesan cheese
8" nonstick or ceramic saute pan

Preheat oven to 350. Melt butter in saute pan. Add garlic, parmesan cheese and Italian seasoning. Cut biscuits into quarters and toss in saute pan. Place whole pan in oven and bake for 15-20 minutes. Remove from oven and slide onto platter for serving.

MINI PUMPKIN PIES

2 rolls (1 box) Pillsbury Pie Crust
1 can Pumpkin Pie Mix + ingredients for pie
Cool Whip (optional)

Roll the pie crust out a little to thin it out using the Bakers Roller. Cut it into Circles using the Large Biscuit Cutter. Place 1 circle of crust into each of the 12 wells of the Brownie Pan. Mix the can of Pumpkin Pie Mix as per the instructions. Fill each pie crust to the top with Pumpkin Pie filling. Bake @ 425 for 7 minutes, then 350 for 10-12 minutes. Then, use a Stoneware scraper to pop them right out! Cool on the Stackable Cooling Rack. Garnish with cool whip using the Easy Accent Decorator (optional).

~Tina

bamboo spoons

Our bamboo spoons are amongst my top sellers! They work for cooking and serving! They are also safe to use in your cookware with no worries of scratching your pots and pans! And.... Yes..... Our cooking utensils are dishwasher safe!

French Fry Cutter

 
#2419 French Fry Cutter — $17.00
In one motion, cut vegetables into 3/8"-thick sticks. Guide walls align frame with base to help push vegetables through the blades for easy removal Perfect for potatoes, zucchini, yellow squash and other favorites. Not for use with sweet potatoes, apples or carrots. Ergonomic handle offers a comfortable grip. Nonskid bottom stabilizes base on countertop. 3½" diameter. Dishwasher-safe.order here

Spice Turn-About

 
#1632 Spice Turn-About — $19.50
Tired of spice containers getting lost in your cabinet? Meet our convenient “home sweet and spicy home” for 21 seasoning mixes, rubs and sprinkles. Compartments perfectly fit our bottles and most national brands. The rotating base and clear design make it easy to find the spice you want. A telescopic handle extends to help you carry spices wherever you need them. 10 3/4" diameter. Spices sold separately.  Click here to order

~Tina

Tasty Taco Soup

1 lb 1 1 lb lean (at least 80%) ground beef
1/4 cup sliced green onions
1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix

1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup water
1/2 cup finely shredded Cheddar cheese (2 oz)

1. In 3-quart saucepan, brown ground beef until thoroughly cooked; drain. Add onions and taco seasoning mix; cook 1 minute.
2. Stir in tomatoes, corn and water. Heat to boiling. Reduce heat; simmer 10 minutes.
3. To serve, ladle soup into serving bowls; top with cheese.

BETTER THAN PUMPKIN PIE

•15 oz. can pumpkin
•1 can evaporated milk
•3 eggs

•1 c. sugar
•4 t. Pampered Chef Cinnamon Plus
•1 yellow cake mix
•3/4 c. butter
•1 1/2 c. chopped nuts (walnuts or pecans)

Combine first 5 ingredients. Pour in a rectangular baker. Crumble yellow cake mix on top. Melt butter; pour evenly over all. Sprinkle with nuts. Bake 1 hour at 350 degrees. Serve with whipped topping.

 

~Tina

Christmas Spritz

 
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar

1 teaspoon almond extract
1 egg, slightly beaten
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Food color
Sugar, colored sugar or multi-colored candy sprinkles, if desired

1. In large bowl, combine butter and shortening; beat well. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating until light and fluffy. Add almond extract and egg; blend well.
2. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix at low speed until well blended and dough forms. Knead or stir a few drops of food color into dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.
3. Heat oven to 400°F. Fit cookie press with desired template. Fill press with dough. Press dough 1 inch apart onto ungreased cookie sheets. Sprinkle with sugar.
4. Bake at 400°F. for 5 to 8 minutes or until cookies are set and edges are lightly browned. Cool 1 minute; remove from cookie sheets.
Expert Tips
Instead of decorating these cookies with the traditional colored sugar or sprinkles, dip them or drizzle them with melted dark and white chocolate.

For a flavorful twist on a traditional favorite, add 1 to 2 teaspoons grated orange peel to the spritz dough.

Children enjoy remembering their teachers during the holidays with special treats such as cookies and bars. Encourage them to be creative by packaging the goodies in recycled shortening cans, coffee cans or potato chip containers. Have the children clean the containers and decorate them with festive gift wrap or paper illustrated with their own designs.

Nutrition Information:
1 Serving (1 Cookie)Calories 40(Calories from Fat 20),Total Fat 2g(Saturated Fat 1g,),Cholesterol 5mg;Sodium 20mg;Total Carbohydrate 5g(Dietary Fiber 0g,Sugars 2g),Protein 0g;Percent Daily Value*:Exchanges:1/2 Starch;1/2 Other Carbohydrate;*Percent Daily Values are based on a 2,000 calorie diet.

January 2013 Guest Specials

 

chicken parmesan

Making this at Angie's party today! It's comfort food at it's FINEST!

The Pampered Chef's Chicken Parmesan Soup
1/4 of a 16-oz (450-g) loaf French bread
2 tbsp (30 mL) olive oil

3 tbsp (45 mL) Garlic & Herb Rub, divided
1 1/2 cups (375 mL) unsalted chicken stock
2 cups (500 mL) marinara sauce
1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained
2 1/2 cups (625 mL) diced cooked chicken breasts
3 garlic cloves
1 oz (30 g) fresh Parmesan cheese
3/4 cup (175 mL) shredded mozzarella cheese, divided

Cut bread into 3/4-in. (2-cm) cubes using Color Coated Bread Knife. (You should have about 2 cups/500 mL.)
Toss bread cubes, oil and 1 tbsp (15 mL) of the rub in Deep Covered Baker.
Microwave bread cubes, uncovered, on HIGH 3–4 minutes or until they begin to brown, stirring every minute. Spread croutons over a piece of Parchment Paper to cool.
Stir stock, remaining 2 tbsp (30 mL) rub, marinara sauce, tomatoes, chicken and garlic pressed with Garlic Press into baker.
Microwave, covered, on HIGH 11–13 minutes or until soup is hot.
Grate Parmesan using Microplane® Adjustable Fine Grater.
Carefully remove baker from microwave and stir in Parmesan.
Top soup with half of the mozzarella and sprinkle with half of the croutons. Top with remaining mozzarella.
Let stand, covered, 2–3 minutes or until cheese is melted. Serve soup with remaining croutons.

mini apple pies

The Corer

 
Coring an apple cannot be any easier
#2415 The Corer™ — $11.00 buy here  http://www.pamperedchef.biz/
Instantly remove cores and seeds from apples or cucumbers.
A stainless cutting edge easily pierces apple peels. The ejector cleanly removes cores. Includes safety lock. Dishwasher-safe.

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.

Be sure to "like" and/or "share" to keep the recipes showing in your news-feed! Facebook is changing all the time, and if you don't interact with pages, they are disappearing from your feed!

The Pampered Chef has the BEST Italian Seasoning! And our Garlic Press is THE BOMB - no need to peel your garlic cloves - presses right through! Get yours at Here

~Tina

Sweet 'N Salty Caramel Mousse Cups

2 cups (500 mL) mini pretzel twists

5 tbsp (75 mL) butter, melted
1/3 cup (75 mL) powdered sugar
1 bar (1.4 oz/40 g) milk chocolate English toffee candy
½ cup (125 mL) caramel sauce, divided
6 oz (175 g) cream cheese, softened
½ cup (150 mL) thawed frozen whipped topping

1. Preheat oven to 375ºF (190ºC). Spray cups of Deluxe Mini Muffin pan with nonstick cooking spray; set aside.

2. Finely crush pretzels in large resealable plastic bag using Measure-All® Cup. Mix pretzels, butter and sugar in Classic Batter Bowl.

3. Spoon about 1 heaping tbsp (15 mL) of pretzel mixture into each cup of pan. Press down using lightly floured Mini-Tart Shaper to form indentations. Bake 6 minutes.

4. Meanwhile, finely chop candy bar using Food Chopper. Measure ¼ cup (50 mL) of the caramel sauce into a resealable plastic bag; twist bag and set aside.

5. For filling, mix cream cheese, remaining caramel sauce and chopped candy in same batter bowl. Stir in whipped topping until blended. Set aside.

5. Place paper towels underneath Stackable Cooling Rack. Remove pan from oven to cooling rack; let stand 2 minutes.

6. Loosen edges of crusts (see Cook's Tip); remove crusts from pan to cooling rack.

7. Spoon filling into another small resealable plastic bag; trim corner and squeeze filling evenly into crusts. Trim corner of caramel-filled bag; drizzle caramel sauce over cups.

Serves 24

U.S. Nutrients per serving (1 mousse cup): Calories 100, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 10 g, Fiber 0 g, Protein 1 g

The Big Enchilada

2 tsp (10 mL) canola oil
1 medium onion, cut into chunks
1 large poblano pepper, seeded and cut into chunks

3 cups (750 mL) diced cooked chicken breasts
2 cups (500 mL) mild red enchilada sauce, divided
1 can (11 oz or 341 mL) Southwestern-style corn, well drained
3 garlic cloves
2 tbsp (30 mL) Chipotle Rub
2 cups (500 mL) shredded Monterey Jack cheese, divided
4 10-in. (25-cm) flour tortillas
1 egg, beaten

Directions:
Preheat oven to 450°F (230°C). Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.
Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.
Microwave chicken mixture, loosely covered with lid, on HIGH 4–5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.
Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)
Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.
Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)
Bake 7–9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45–60 seconds or until hot.
Remove pan from oven and top with remaining sauce and cheese; bake 2–3 minutes or until cheese is melted.
Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.
Yield: 8 servings

Poppy Seed Cake

Duncan Hines butter recipe cake mix

1/2 C sugar

3/4 C vegetable oil

3/4 C poppy seeds

1 C sour cream

4 eggs

Confectioner's sugar (just a little)



Butter and lightly sugar bundt pan (over a trashcan - this can be messy for us SHEs!). Mix cake mix, sugar, oil, poppy seeds, and sour cream. Add 4 eggs, one at a time. Pour into pan. Bake at 350 for 50-55 minutes. Unmold after it's cool (it looks beautiful on one of those paper doilies) and lightly sprinkle with confectioner's sugar.

Sweet Lime Tartlets

 
This is one I keep meaning to try! Another great recipe for your Brownie Pan! P.S. - Don't forget to enter my Giveaway! click the Giveaway Icon at the top of my page!

Sweet Lime Tartlets
INGREDIENTS: (double for a pie in a pre-made graham crust and eliminate crust ingredients)
■1 can of sweetened condensed milk

■1/2 c. lime juice
■1 egg
■9 full sheets of graham crackers (one sleeve or about 1 and 1/2 cups)
■1/4 c. sugar
■1/4 c. melted butter
DIRECTIONS:
■Preheat oven to 325 degrees.
■Crush graham crackers into fine crumbs and mix well with sugar and melted butter.
■Lightly spray the bottoms of Brownie Pan with non-stick spray.
■Scoop about 1 to 2 T of crumbs in each square well of the pan. (You will have half left for your next batch). Press into bottom and sides of each square using your fingers or Tart Shaper.
■Mix together condensed milk, egg and lime juice. Spoon about 1 T of mixture into each crust (you should have half left).
■Bake at 325 degrees for 15 minutes.
■Remove from oven, allow to cool for 10 minutes before removing from pan.
■Chill several hours. Top with whipped cream, graham crumbs, raspberries or other fruit— be creative!
■Enjoy!!!
Original recipe from easybaked.net!
 Tina

Apple Wedger

 
#2427 Apple Wedger — $13.50
Core and cut apples into 10 wedges simultaneously with this ingenious stainless steel tool. Includes protective storage cover. Dishwasher-safe.