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					HELP WHIP CANCER CAKE

1 box strawberry cake mix
16 oz sour cream
3 eggs
small box cheesecake instant pudding
1 cup white chocolate chips

Mix all and place in fluted pan. Microwave on high for 12 minutes.



Ingredients:

1 can of whole kernel corn (not sweet)

1 can of black beans

1 can of chickpeas

1 red onion

4 Roma tomatoes

Handful of Cilantro

1 lime

salt & pepper

Instructions:

Drain the corn, black beans, and chickpeas, and then combine in a large bowl. Dice ¼ of the red onion
and add to the rest. Dice the tomatoes, but do not include the seeds, and then add them to the rest (I cut
them in ½, scoop out the seeds, and then dice remainder of the tomato). Chop the cilantro and add to the
rest (I use my hand held Pampered Chef food chopper ). Cut the lime and squeeze the juice over the
contents of the bowl. Add salt and pepper to taste.




Recipes for your Pampered Chef
Deep Covered Baker
Delicious and easy recipes brought to you by your Pampered Chef Consultant:
Erin Chase
252.746-8861 maury16@embarqmail.com
Shop Our Outlet Store for specials & discontinued products at
www.PamperedChef.biz/Erinsfuncooking

you can also alot of these in the microwave in your Deep Covered Baker just adjust the time!!
Vegetable Pot Roast
Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn’t necessary
to add water. Put on lid.. Put into 325°F oven for 2-3 hours, depending on how large the roast is.
Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast..

Super Bowl Short Ribs
4 lbs. Boneless beef short ribs
16 oz. Tomato sauce
1-cup dark brown sugar
half cup soy sauce
2-3 med red onions coarsely chopped
3 Tbs. Cinnamon
Remove all visible fat and slice into 2 inch strips about half to three quarters inch thick. Place in baker
and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at
325° for 2 hours, stir occasionally.
Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked
in this "clay baker" will be flavorful and tender and plenty of broth for gravy.

Bachelors Roast
Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook
for about 30 minutes per lb. Optional: Add onions and pressed garlic. If there are any leftovers, just
shred and mix with the sauce and you have BBQ for a couple of meals.

Chuck Roast with Gravy
Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke (or combine 1
can Cream of Mushroom Soup, 1 pkg. Lipton's Onion Soup mix, and 1 can Coke). Place roast in the
baker and spread soup mixture over roast. Cover with lid. Bake in 350°F oven for about 2 hrs.

Barbecued Chicken, Pork Chops, Etc.
Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at
350°F until done.

Baked Ham Place the butt portion of a ham in the baker. Top with lid. Place in 350° oven for 2 & a half
to- 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze.

Italian Roast Chicken
1 whole chicken 1 large fresh tomato
15 oz. can tomato sauce 1/2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed
Remove all visible fat from chicken (do not take the skin off). Season with salt and pepper. Rub interior
with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and
squeeze to remove the seeds and juice. Chop tomato and arrange around chicken. Sprinkle with
crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at
350° for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes..

Smoked Sausage with Vegetables
Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots,
quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350° for 20-30 minutes or until
vegetables are done.

Chicken Pot Pie
Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes,
carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the
simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top
with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds, or a little Parmesan,
and bake at 350° about 40 min.
Roasted Turkey Breast
Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add half cup
white wine and 2 cloves pressed garlic. Season with salt and pepper. Cover with lid. Bake at 350°F for
1& half.hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing.

Cranberry Chicken
Mix one can of whole berry cranberries w/ can of cream of mushroom soup & one packet of onion soup
mix. Pour over top of chicken in baker. Cover with lid, place in oven;
bake for 1 & a half hours at 425..

Chicken and Vegetables
Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken.
Sprinkle with package of Good Seasons Italian Dressing mix. Put on lid.. Bake at 350° for 1 hour.

Pork Chops and GravyPlace pork chops in baker. Mix one can of cream of mushroom soup with
fourth cup white wine & 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake
at 375° for 1-.1 and a half hours.

Pork Chops and Rice
Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package
directions. Place pork chops on top of rice and sprinkle seasoning mix on meat. Cover and bake for 1-2
hours at 350°.

Mushroom Pork Chops or Mushroom round steak
Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in fourth cup white
wine. Place thick sliced pork chops on top, cover with lid. Bake 325°F for 45 minutes.

Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in
350°oven for about 1 hour.

Garlic Cheese Potatoes
Place peeled and sliced potatoes in baker. Melt stick butter with 2-3 cloves pressed garlic. Pour over
potatoes. Sprinkle 2 chopped scallions over potatoes and cup grated Parmesan cheese. Cover with lid
and bake at 400° for 20 minutes, or until done. Remove top and let brown.

Salsa “Fried” Potatoes
In a medium bowl mix together 1-cup salsa, 1 small can of black olives and 2 cloves pressed garlic.
Chop one fourth cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes and mix with the salsa
mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid and
grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender
and cheese is melted.

Easy Peach Cobbler
1-cup flour . cup butter or margarine
1-cup sugar 1 tsp. baking powder
half cup milk 29 oz. can sliced peaches w/juice
Preheat oven to 375°. Place butter in bottom of baker. Place in oven just long enough to melt the
butter.Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl.
Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the
fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake at 375° for 30-40
minutes. The butter will creep through the fruit and make a crust on top.
Note: Any desired fruit or berry will work.

Hawaiian Chicken
Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a
can of pineapples over chicken with some maraschino cherries. Cover with lid and bake for 1 & a half
hours at 375°. Use juices from chicken as gravy. Serve with white rice and a green vegetable.
For fluted pan
Strawberry Blast really simple...a great recipe with the warmer weather soon to be upon
us........this one taste a lot like fresh strawberry shortcake.
Pillsbury Strawberry cake mix (moist because it contains 1 cup pudding in its mix)
1 can Compton's Strawberry Pie Filling (this brand cost more but has great tasting strawberries in
it)
3 eggs
brush vegetable oil in fluted stone
Mix all 3 ingredients above thoroughly together with spatula in classic batter bowl--
Spoon evenly into fluted stone
microwave (circulating turntable) for 12 minutes. Let stand in microwave 10 minutes, then take
out, invert into plate (large round platter if you have one--I don't, just use large plate)
and serve. You could garnish with a little cool whip using easy accent on side of plate with a
fresh strawberry if you want.


Pizza Stromboli (Erin Chase Original)
2 cans of grands cresent rolls
3 to 4 garlic cloves presses
ragu sauce
1 pack of pepperoni diced up
1 pack of canadian bacon diced up
8 oz of fresh whole mushrooms sliced
1 medium onion diced
1 medium green bell pepper sliced
8 oz cheddar cheese
8 oz mozzarella cheese
fresh parm. chees
1 egg white for egg wash
Pampered chef Italian seasoning


placed cresent rolls on large bar pan and to cover pan and press together seams. slice
or dice vegies and use mandoline to grate cheddar and mozarella (save a little to put on
top) use microplane to grate fresh parm cheese. put all ingrediants (except egg white) in
med to large stainless steel mixing bowl and mix with large mix n scrape. add desired
amount of sauce. spoon mixture in middle of cresent rolls then fold sides over to create
a long roll. Put remaining cheddar and mozzarella on top of roll and use microplane to
add more parm cheese. Bake on 350 to 375 till done. Additional Ragu sauce can be
used for dipping!
Apple Berry Salsa
Pampered Chef Recipe
Serve this popular fruit salsa with baked cinnamon chips for a unique appetizer or
refreshing light dessert. this is wonderful on the side of a slice of pound cake.
Ingredients
2 Medium Granny Smith apples
1 pint Strawberries, diced (about 1.5 cups)
2 Kiwi, peeled and diced
1 Small orange
2 tbs. Packed brown sugar
2 tbs. Apple jelly or apricot jam
Preparation
Peel, core and slice apples. (use apple wedger and peel wedges with forged
cutlery.)Coarsely chop apple slices. Dice stawberries and kiwi and place fruit in small
bowl. Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 tablespoons
juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently.
Refrigerate unitl ready to serve. Yield 3 cups.
~~~...
7-Layer Taco Dip
INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can vegetarian refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 bag of prepackaged shredded lettuce
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture
onto a large serving platter (the simple additions Oval Platter or the large round dots
bowl).
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried
beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and
lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Serve
with tortilla chips.


The rice cooker - make diet cakes by using 1 can diet pop and 1 cake mix, micro 8-10
min until set, frost with fat free cool whip


            GREAT RECIPES FOR THE LARGE ROUND STONE OR BAR PAN

Rustic Focaccia (either stone)
2 packages (10 ounces each) refrigerated pizza crust
2 tablespoons olive oil
1 teaspoon Pantry Italian Seasoning Mix
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 can (3.25 ounces) pitted ripe olives, drained and sliced
1/2 cup chopped onion
2 plum tomatoes, thinly sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
Additional Italian Seasoning Mix

Preheat oven to 4000F. 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(R), 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(R).
Spread oil mixture evenly over crust using scraper; top with 3/4 cup of
the mozzarella cheese.

Slice olives using Egg Slicer Plus(R). 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 Deluxe Cheese Grater; sprinkle
with additional seasoning mix.

Bake 23-26 minutes or 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.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 150, Total Fat 6 g, Saturated Fat 1.5
g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 6 g, Sodium 350 mg, Fiber
less than 1 g

Cook's Tip: Italian seasoning can be substituted for the Italian
Seasoning Mix, if desired.


Chicken and Broccoli Braid
2 cups of Cooked chicken chopped coursely
1 1/2 chopped broccoli
1 or more cups of grated cheddar cheese
1/2 cup diced red bell pepper
1/3 cup of Mayo
2 teapsoons of Pampered Chef dill mix or dried dill weed
1/4 teaspoon of salt
1 garlic clove pressed
1 egg white lightly beaten
1/4 cup slivered almonds
2 packages of cresent rolls


Preheat oven to 375. in classic batter bowl, combine chicken, broccoli, cheese, bell pepper,
mayo, seasoning mix, salt and garlic. Mix well.
on large bar pan or rectangular stone, unroll cresent rolls, do not seperate. lay dough end to end
and press together the seams. cut 3 inch strips on each side all the way down the dough. Scoop
mixture in the middle of cresent roll dough. start at on end and pick up on strip from each side
twist together and then lay it down. continue to end.
brush with egg white and sprinkle with almonds. bake 25 to 30 minutes or until golden brown.


Chicken Enchilada Ring (round stone)

2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa
1 cup sour cream
Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise
and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of
lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and
lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to
chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting
board. Place dough onto chips and press down so chips adhere to dough. Separate dough
into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide
ends should overlap in the center and points should be toward the outside. There should be
a 5" diameter opening in the center. Scoop chicken mixture onto the wide ends of the
triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not
cover filling completely. It should show in between each triangle. 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 where filling is showing.
Serve with salsa and sour cream.
Chicken Caesar Salad Pizza (either stone)
1 package (10 ounces) refrigerated pizza crust
3 cups thinly sliced romaine lettuce
2 cups diced cooked chicken
½ cup diced red bell pepper
1/3 cup pitted ripe olives, drained and sliced
¼ cup (1ounce) grated fresh parmesan cheese, divided
½ cup light creamy Caesar salad dressing
1 garlic clove, pressed
1 lemon
Preheat oven to 425°. Lightly sprinkle stone with flour using Flour/Sugar Shaker. Unroll pizza
crust on baking stone, shaping into a circle. Using lightly floured Baker’s Roller, roll into a
12-inch circle. Bake12-14 minutes or until crust is light golden brown. Meanwhile, using Knife,
slice lettuce; dice chicken and slice bell pepper using Ultimate mandolin. Slice olives with Egg
Slicer Plus. Place lettuce, chicken, bell pepper and olives in large Bowl. Grate parmesan cheese
using Deluxe Cheese Grater or Microplane Adjustable Grater. In Bowl of choice, combine salad
dressing, half of the parmesan cheese, garlic pressed with Garlic Press and juice of half a lemon;
mix well. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing
mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining
Parmesan cheese. Cut into wedges and serve immediately.
Cool Veggie Pizza (either stone)

1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. Dill Mix or dill weed
salt & pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green & red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 c.) shredded cheddar cheese, if desired
Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and
pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes
until lightly browned. Remove from oven and let cool completely. Blend cream cheese,
mayonnaise, dill weed, salt & pepper. Spread the cream cheese mixture on top of cooled
crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over
pizza. Top with grated cheese, if desired. Refrigerate before serving.
Yield: 8-10 appetizer servings



Nutrients per serving: Calories 320, Total Fat 12 g, Saturated Fat 6 g,
Cholesterol 45 mg, Carbohydrates 36 g, Protein 18 g, Sodium 280 mg,
Fiber 2 g

Cook's Tip: Cook chicken in advance. Place two boneless, skinless
chicken breast halves (about 4 ounces each) into Sauti Pan. Cook 6-8
minutes turning once or until meat is no longer pink in center.
Garden Ranch Pizza (either stone)
2 packages (10 ounces each) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2 tablespoons)
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot, sliced
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 4250F. 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(R), roll dough to edge of baking stone,
pressing seams to seal.

In Classic Batter Bowl, combine mayonnaise, ranch seasoning mix and
garlic pressed with Garlic Press; mix well using Stainless Steel Whisk.
Spread mixture evenly over crust to within 1/2 inch of edge using Small
Mix 'N Scraper(R). Top with half of the mozzarella cheese.

Coarsely chop broccoli using Food Chopper. Dice bell pepper using
Utility Knife. Crinkle cut carrot using Crinkle Cutter. Slice olives
using Egg Slicer Plus(R). Sprinkle broccoli, bell pepper, carrot and
olives over pizza; top with remaining mozzarella cheese. Grate Parmesan
cheese over pizza using Deluxe Cheese Grater.

Bake 18-22 minutes or until edges are golden brown. Remove from
oven; let stand 10 minutes. Cut into wedges using Pizza Cutter; serve
using Mini-Serving Spatula.
Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 2.5
g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 8 g, Sodium 480 mg,
Fiber less than 1 g
Paradise Dessert Pizza (round stone)
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
1 can (8 ounces) crushed pineapple in juice, well drained
1/4 cup flaked coconut (optional)
2 kiwis, peeled and sliced
1/2 cup red grapes, cut in half
1 can (11 ounces) mandarin orange segments, well drained
2 tablespoons whole, unblanched almonds, chopped

Directions:
1. Preheat oven to 3500F. Form dough into a ball and place in center of Classic Round
Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until
light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool
completely.

2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice
kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and
grapes in a circle over yogurt mixture.

3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than
5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
Three Cheese Garden Pizza (either stone)

1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
1 C. (4 oz.) shredded mozzarella cheese
1 C. (4 oz.) shredded Cheddar cheese
1 medium tomato, sliced
1 tsp. dried Italian seasoning
1 medium zucchini, sliced
1 small onion, sliced
1 C. sliced fresh mushrooms
1/4 C. (1 oz.) shredded Parmesan cheese
Preheat oven to 400:F.
Place pizza dough on flat stone of your choice. Roll dough to fit stone. Bake 5-7 minutes or
until lightly browned; remove from oven. Spread garlic onto crust; sprinkle with
mozzarella and Cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini,
onion and mushrooms over tomato; sprinkle with Parmesan cheese. Bake 15-18 minutes or
until cheese is golden brown and bubbly. Cut into wedges; serve warm.
BBQ Quesadillas (either stone)
8 (6-7 inch) flour tortillas
3 boneless, skinless chicken breast halves (about 12 ounces), cooked and thinly sliced
1/2 cup BBQ sauce
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
4 ounces Cheddar and Monterey jack cheese blend, shredded (1 cup)
Vegetable oil

Preheat oven to 425 degrees F.

Place chicken in a bowl and add BBQ sauce. Toss to coat.

Place 4 tortillas on a cookie sheet lined with foil, or for best results, a Pampered Chef
15-inch baking stone. Spread the chicken mixture evenly over tortillas; top each with with
an equal amount of bell pepper and onion. Evenly sprinkle cheese over top. Top each with
a second tortilla. Lightly brush oil over tops. Bake for 8 to 10 minutes or until tops are
lightly browned. Cool 5 minutes.

Cut into wedges with a knife or PC Pizza Cutter.

Serves 16.
Fiesta Sandwich Ring (round stone)
2 packages (11 ounces each) refrigerated French bread dough
1 lime
2 tablespoons finely chopped fresh cilantro
1 jalapeqo pepper, seeded and finely chopped
1/2 cup mayonnaise
1 garlic clove, pressed
2 cups thinly sliced iceberg lettuce
2 plum tomatoes, sliced
1/2 cup pitted black olives, sliced
4 slices (1 ounce each) Colby & Monterey Jack cheese blend
8 ounces sliced deli turkey breast or ham

Preheat oven to 3500F. Place dough, seam side down, on Large Round
Stone. Join ends of dough together to form one large ring. Using
serrated knife, make eight diagonal cuts, 1/2 inch deep, on top of dough. Bake
26-30 minutes or until deep golden brown. Immediately remove bread from
oven to cooling rack; cool completely.

Using Lemon Zester/Scorer, zest lime to measure 1/2 teaspoon zest.
Juice lime to measure 2 teaspoons juice. Finely chop cilantro using
Pizza Cutter. Slice off stem from jalapeno pepper using Utility Knife;
slice in half lengthwise. Remove seeds from jalapeno using Cook's Corer(R)
and finely chop using Food Chopper. Combine lime zest, juice, cilantro,
jalapeno pepper, mayonnaise and garlic pressed with Garlic Press in
Classic Batter Bowl; mix well using Small Mix 'N Scraper(R).

Thinly slice lettuce and slice tomatoes using Utility Knife. Slice
black olives using Egg Slicer Plus(R). Cut cheese slices in half using
Crinkle Cutter.

To assemble sandwich, cut bread in half horizontally using serrated
knife. Place bottom half of bread on large serving platter. Spread
mayonnaise mixture evenly on cut sides of bread. Arrange meat and cheese
evenly over bottom half of bread. Top with lettuce, tomatoes and olives.
Place top half of bread over bottom half. Cut into wedges.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 390, Total Fat 20 g, Saturated Fat 6 g,
Cholesterol 35 mg, Carbohydrate 36 g, Protein 16 g, Sodium 1030 mg,
Fiber 2 g

Cook's Tip: The bread ring can be baked up to 1 day in advance. Cool it
completely and wrap it tightly in plastic wrap.

Wear plastic gloves when working with jalapeno peppers. The juice from
the peppers can create a burning sensation on the skin.
Savory Sandwich Ring (round stone)

Submitted by Cindy in Maple
Ingredients
2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
= teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
= cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided
Preheat oven to 350*F. Place dough, seams side down, on 15_ round baking
stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch
deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough;
spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden
brown. Immediately remove from baking stone to cooling rack; cool completely.
Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To
assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over
bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce.
Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with
remaining dressing; place
over bottom half. Cut into 8 wedges and serve.
Tangy Grilled Chicken Pizza (either stone)
Ingredients:
2 boneless, skinless chicken breast halves (about 4 ounces each)
2 packages (10 ounces each) refrigerated pizza crust
1/2 cup ketchup
1 teaspoon vinegar
1 garlic clove, pressed
1 1/2 tablespoons brown sugar
1 small red onion, sliced
1 can (3.25 ounces) pitted ripe olives, drained and chopped
1/4 cup snipped fresh parsley
1 package (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions:
1. Preheat oven to 425:F. Season chicken breasts on both sides with salt and black pepper; lightly
spray with oil. Heat a grill pan over medium-high heat. Add chicken breasts; cook 4-5 minutes
on each side or until chicken is no longer pink. Remove from pan; cool 10 minutes. Dice chicken
using; set aside.
2. Lightly dust large round stone with flour. Unroll both packages of pizza crust onto baking
stone, arranging them side by side. Press to seal seam and form dough into an even circle. Roll to
edge of baking stone. In a bowl, combine ketchup, vinegar, garlic and seasoning mix; mix well.
Spread barbecue sauce over crust to within 1/2 inch of edge.
3. Slice red onion. Chop olives. Snip parsley. In large colander bowl, toss chicken, onion, olives,
parsley and 1 1/2 cups of the Colby-Jack cheese. Spread chicken mixture over dough to within
1/2 inch of edge. Grate Parmesan cheese; toss with remaining Colby-Jack cheese and sprinkle
evenly over pizza.
4. Bake 18-22 minutes or until golden brown. Let stand 10 minutes on cooling rack. Cut using
pizza cutter; serve.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 270, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 35 mg,
Carbohydrate 29 g, Protein 14 g, Sodium 750 mg, Fiber 1 g


Molten Chocolate Lava Cake

One box of chocolate cake mix
ingredients to make the chocolate cake (from the back of the box)
One can of chocolate frosting

Empty cake mix and cake mix ingredients into Rice Cooker Plus and mix together.
Add ½ the can of frosting with Small Scoop.
Microwave for about 8-10 minutes or until a cake tester inserted into the center of the cake
comes out clean. Microwave time may vary.




 Chicken Vegetable Alfredo soup
1 cup chopped fresh broccoli
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 garlic clove
1 14 oz can chicken broth
2 cups diced cooked chicken
16 oz jar alfredo sauce
1 tablespoon snipped basil
grated fresh parmesan cheese
Chop all vegetables with food chopper. Place in 3 or 4 qt saucepan with garlic pressed with
garlic press. Add broth, bring to a boil. cover; reduce head and simmer, 5 minutes or until
vegetables are crisp tender.
Meanwhile, dice chicken. Snip basil with Kitchen shears. Add chicken and alfredo sauce to
broth. Simmer 5 minutes or until heated through. Remove from heat; stir basil into soup.
Ladle into soup bowls and top with parmesan cheese.


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It’s a New Year, and if one of your resolutions was to shed a few pounds, a Pampered Chef
 party featuring Lite and Tasty recipes is just what the doctor ordered! We can have fun
       and still feel good at the end of the evening! Choose from one of these recipes

                                   Chicken Caesar Salad Pizza
      1 tube refrigerated pizza crust 3 c sliced romaine lettuce 2 c diced cooked chicken
          ½ c red bell pepper 1/3 c black olives, sliced      ¼ c fresh parmesan cheese
                    ½ c light creamy Caesar salad dressing       1 clove garlic
Preheat oven to 425 degrees. Lightly sprinkle flour on Large Round Stone. Unroll pizza crust
 on stone, bake 12-14 minutes till light golden brown. Cut into serving pieces with Pizza Cutter.
 Meanwhile, slice lettuce, dice chicken and pepper, slice olives and place all in Large Colander
Bowl. In Small Batter Bowl, combine salad dressing, ½ of parmesan cheese and garlic. Spread
½ of dressing over crust. Toss remaining dressing with salad mixture and place on crust. Grate
                                  rest of Parmesan cheese on top

                                Fresh Tomato & Basil Bruschette
            1 long loaf French or Italian bread 3 large tomatoes, seeded and diced
           ½ medium zucchini, chopped           ¼ c snipped fresh basil leaves 1 clove garlic
   2 t balsamic vinegar      ½ t olive oil ¼ t salt 1/8 t black pepper 2 T Parmesan cheese
 Preheat oven to 350 degrees. Slice bread on an angle, place slices on flat baking stone. Bake
  10-12 minutes till lightly golden brown. In Small Batter Bowl, combine chopped tomatoes,
 zucchini, basil, garlic, vinegar, oil, salt and pepper, mix gently. Using Medium Scoop, scoop
                     mixture onto bread slices, grate Parmesan cheese on top

                                 Berries N Cream Wonton Cups
               24 square wonton wrappers 1 T melted butter          2 T sugar
            8 oz container strawberry yogurt   1 ½ c lite cool whip 1 c raspberries
                             ½ c blueberries     2 t powdered sugar
 Preheat oven to 350 degrees. Using Pastry Brush, brush one side of each wonton wrapper with
melted butter. Sprinkle with sugar using Flour Sugar Shaker. Press each wonton, sugared side
up, into cups of Mini Muffin Pan. Bake 6-8 minutes till edges are light golden brown. Remove
   wontons from pan, cool completely. Place yogurt in Small Batter Bowl; fold in 1 c of cool
  whip. Attach closed star tip to Easy Accent Decorator, fill with remaining cool whip. Using
 Small Scoop, scoop yogurt mixture into each wonton. Top with 1 raspberry and 2 blueberries.
                     Garnish with whipped topping; sprinkle with powdered sugar

With delicious recipes like these, who needs all the fat and calories…let’s get cookin at your
                                           party!

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Hot Cheese Dip

8 oz of cream cheese (I use light but do not use Fat Free)
1 cup of Mayo (I use Dukes light do not use fat free)
8 0z of Mont. jack/colby jack cheese (grate yourself don't use preshedded)
2 green onions (not tops) chopped fine

mix all together and put in stone. sprinkle real bacon bits or crumbled bacon on top. crush 1
sleeve of Ritz crackers and sprinkle on top. Microwave 3 to 5 minutes or until slightly bubbly.
OR put in oven and cook to bubbly.

Serve with Ritz crackers
---------------------------------------------------------------------------------------------------------------------
-----------------------------------
Baked Brie with Pesto & Mushrooms

1 cup mushrooms
½ cup seasoned croutons
2 teaspoons olive oil
¼ cup prepared basil pesto
1 8oz round Brie cheese
toasted Canapé French Bread slices
   Heat the oven to 350˚F. Coarsely chop the mushrooms and croutons with the Food Chopper. In the
  Small Sauté Pan, cook the mushrooms in the olive oil 2-3 minutes over medium-high heat. Remove the
  pan from the heat. Add the chopped croutons and pesto, mixing gently. Cut the Brie in half horizontally
  using the Utility Knife. Place one half of the Brie, rind-side down, on the Small Bar Pan. Spoon half of
 the mushroom mixture onto the bottom half of the Brie, spreading evenly. Top with the remaining half of
 the Brie, rind-side up. Spoon the remaining mushroom mixture over the top. Bake 12-15 minutes or until
  the cheese is soft and just begins to melt. Serve with toasted Canapé French Bread slices or assorted
                                                   crackers.

             Makes 8 servings with 150 calories and 11 grams of fat per serving.
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Bacon Wrapped Bread Sticks
One box Pepperidge Farm Sesame Snack Sticks
One pound bacon

Parmesan cheese (the grated kind in the can that we tell our customers not to buy!)

Garlic salt

Cut bacon slices into 3rds. Wrap each sesame stick with a piece of bacon and then lay on the large bar pan. Bake at
375 for around 15 - 18 minutes starting. Look at them. I added 5 more minutes. They should be sizzling really well
and the tops should not look quite done. I took them out of the oven at this point and stirred and flipped them with
the spatula and they continued to cook a few minutes. You do not want to burn them!

Mix about ¾ cup of parmesan cheese with a tsp of garlic salt. I used one of the coating trays! Roll a few of the bacon
sticks at a time in the cheese and then lay on papertowels to dry. So easy!

NOTE: The snack sticks are in a white box and they are about 2 inches long. I could only find them at Harris Teeter
in New Bern. Do not use pretzel rods (doesn’t work!). They are like a cracker but are shaped like a stick. Paula Deen
says you can also use 4 - 6” long sesame or plain snack sticks that are found in gourmet food stores but I have not
seen them here lately. With these, cut the bacon in half, not 3rds. Wrap the top 2/3 of the stick and leave a little at
the bottom for a handle.

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-----------------------------------

                 So you are the proud new owner of a
                           Pampered Chef
                       Fluted Stoneware Pan…

              Now what are you going to do with it???

                                   Why cook, of course!!

                                    TipsHintsRecipes

Spike it, Spritz it & Spice it Chicken
Take a 3-4lb whole roasting chicken and rinse with water, especially the cavity. Then
SPIKE the chicken cavity on the center post of the Stone Fluted Pan, leg side down. (just
like you would do for a vertical roaster). Lightly SPRITZ with olive oil or vegetable oil
using the Kitchen Spritzer. SPICE it with pressed garlic and any of your favorite spice
mixes (Pampered Chef’s Cajun, Southwest, Italian, or Rosemary Herb Seasoning). You
can add vegetables in the bottom of the pan, if you wish. Place in a 350 degree F oven
for 75-90 minutes depending on the size of the chicken. A nice touch is to separate skin
slightly from chicken before cooking and stuff with an herbed butter or just add a few
garlic cloves and thin onion slices under skin for a wonderful aromatic flavoring....

 quick tip:      Take all the juice and fat from the bottom of the pan. Pour it into a
container and refrigerate. Also save and refrigerate the chicken carcass. The next day,
skim and discard the fat and pour the chicken drippings into a soup pot. Add water and
the carcass and boil. Strain. Add the leftover meat, carrots and noodles for some
wonderful chicken noodle soup.

Another version:
Take on fresh, cleaned out hen--Place over spike in the stoneware fluted pan, Rub with
the following spices:
3T salt
3T pepper
3T paprika
3T garlic
Bake, uncovered, about 1 1/2 to 2 hours at 350 degrees.

Tamale Round-About
1.25 pounds lean ground beef, browned
½ teaspoon each of Chili powder and cumin
¼ teaspoon salt
16 oz. Jar chunky medium salsa
¼ cup chopped green or red bell pepper or combo of both
Corn Bread: 2 boxes Jiffy Cornbread mix (9 oz each) + ingredients to make cornbread
4 ounces sharp cheddar cheese, grated
sour cream (optional)

   Preheat oven to 350 degrees F. Generously spray Stoneware Fluted Pan with
nonstick cooking spray. Brown ground beef with seasons. When no longer pink, add
salsa and cook for 5 minutes on medium low heat.
Meanwhile, chop bell peppers with food chopper; sprinkle in bottom of pan.
For corn bread, make according to directions. Stir in shredded cheese.
Spread ½ of the batter in the bottom of the pan evenly. Top with ground beef filling and
remaining batter, spreading evenly.
Bake 35-40 minutes or until top is lightly browned. Loosen cornbread from the edge and
center of the pan with knife.
Invert onto serving plate and cut into 16 wedges. Serve with sour cream if desired.
Serves 8    Main Dishes cookbook




Restaurant Style Baked Potatoes
Wash and dry potatoes and spritz with oil using the kitchen spritzer, then
place in bottom of Fluted Stoneware Pan and bake at 400 degrees in the
oven for 35-40 minutes or until fork tender.

Quick tip: You can do the same thing in the microwave and still have
perfect potatoes every time. Bake time in microwave depends on the
individual wattage.


Stuffed Green Peppers
Use Fluted Pan to bake stuffed green peppers - will hold 6 large peppers upright
without squishing them.


Sausage Ring
2 lb. lean sausage (Bob Evans mild)
¼ cup chopped onion
2 eggs
1 ½ cups crushed crumbs (club crackers)
1 apple finely chopped (tart apple)

Mix ingredients together and place into the fluted stone. Microwave on High for 16
minutes. Drain and turn onto a platter. Microwave 6 more minutes. Can be baked at
350 for 1 hour.


Sweet Potato Ring
3 pounds sweet potatoes
½ cup toasted walnut halves
¼ packed brown sugar
½ cup egg substitute or 2 eggs, beaten
1 tablespoon canola oil
1 cup nonfat non-dairy coffee creamer or nonfat mocha blend
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
3 extra large egg whites
2 tablespoons granulated sugar

1)     Clean sweet potatoes, peel or boil in jackets until tender, 35 – 40 minutes. Peel
and mash
2)     Coat a stone flute with butter flavored cooking spray. Arrange the walnut
halves around it and sprinkle with the brown sugar. Preheat oven to 350.
3)     Blend the well-beaten eggs or substitute, oil, non-dairy creamer, cinnamon and
nutmeg into the potatoes.
4)     Beat the egg whites. When slightly thickened, add the granulated sugar
gradually and beat until soft peaks form. Fold into the sweet potato mixture.
5)     Turn the sweet potato mixture into the stone flute and bake for 45 minutes. To
serve: Place a serving platter over the stone flute, invert, and let stand 5 minutes, then
remove the mold. Fill the mold with green
peas or lima beans.



Meatloaf
Make your favorite meatloaf recipe, but bake in the Stoneware Fluted Pan instead of
your usual meatloaf pan. It will be so easy to slice & serve, use the Pampered Chef
Slice 'N Serve! Make meatloaf into a company dish, or treat your family like company.
You can even fill the open center of the loaf with potatoes & sprinkle with a bit of
grated cheese.


Breads
Any type of bread can be made in this to get a beautiful looking loaf of bread for your family or
company! Try taking frozen bread dough rolls and just setting them in the stone and you will
have pull apart rolls.

Incredible 12 Minute Cakes
5 Simple steps to success:

   1. Spray your pan lightly and dust with flour.
   2. Whisk eggs and pie filling together in Classic Batter Bowl.

   3. Add cake mix, blending well with Mix N’ Scraper.

   4. Drop batter into Fluted pan and microwave on high 11-13 minutes. (Watch your
      cake after 9 minutes if you microwave runs hot.) Rotate halfway through if your
      microwave doesn’t have a turntable.

   5. Cool 5 minutes, loosen edges with Skinny Scraper, and invert on platter.
      Garnish as desired.

   6. OPTIONAL: Do not add pie filling and BEFORE baking in microwave, scoop an
      entire can of frosting on top of the batter (do not mix) and follow directions
      above. MUST sit for 25 minutes after baking. Invert onto platter and the
      frosting will be on the top and run down the sides – YUM YUM!

Cherry Chocolate
1 chocolate cake mix
1 can cherry pie filling
3 eggs
Garnish: top with fudge frosting or whipped topping and grated chocolate and more
cherries fresh or pie filling.

Raging Red Raspberry
1 white or chocolate cake mix
1 can raspberry pie filling
3 eggs
Garnish: whipped topping and grated chocolate.

Banana Banana
1 Banana cake mix
1 can banana cream pie filling or
14 oz of mashed ripe bananas.
3 eggs
Garnish: Drizzle with chocolate syrup, chopped peanuts & whipped topping.

Apple Cinnamon Spice
1 spice cake mix
1 can applesauce or apple pie filling
3 eggs
Garnish: Drizzle with powdered sugar Glaze, chopped pecans or walnuts and serve
with ice cream.
Luscious Lemon
1 Lemon or white cake mix
1 can lemon pie filling
3 eggs
Garnish: Powder sugar and lemon juice glaze, whipped topping, and lemon zest.


Pumpkin Spice
1 spice cake mix
1 15 oz can pumpkin
3 eggs
Garnish: Drizzle with carmel ice Cream topping, whipped topping & a dash of
cinnamon sugar or just dust with powdered sugar.
Butter Pecan and Apple
1 butter pecan cake mix
1 can apple pie filling
3 eggs
Garnish: chopped pecans and cinnamon Ice cream.


Strawberry Blast
1 white or pink cake mix
1 can strawberry pie filling
3 eggs
Garnish: whipped topping and fresh Strawberry fans.


Quick tip: All of the above cake recipes can be baked in
a conventional oven at 350 degrees for about 45 to 55 minutes.

Pan-Eze
Make up a batch of this to have handy for all your baking needs. Eliminates the mess
of flouring a pan and much less expensive than commercial oil/flour sprays. No
artificial ingredients or chemicals either!

1 part solid shortening (Crisco), 1 part flour, & 1 part vegetable oil. Then "paint" about
1 TBSP onto the inside surfaces of the Fluted Pan with the Pastry Brush.


Tips:
· Microwave cakes come out the best in a carousel (turntable) type
microwave, otherwise they will be very uneven & lumpy, still taste good, they are
just ugly, disguise with cool whip, fruit, or powdered sugar.
· Let cakes "rest" in microwave 5 minutes.
- The cake should pull away from the side of the stone near the top, if it did not, zap it a
few more minutes & let it rest again.
· Yes, I have tried these recipes in the regular oven and they come out OK, but definitely
better in the microwave!
· If you flip the cake onto the serving platter and it is very runny & under cooked, just
flip it back into the stone & zap it another 3-5 minutes on high. It is normal for the top to
look somewhat wet - that is the melted chocolate chips.
· Powdered sugar makes micro cakes attractive, use your Flour Sugar Shaker.




Banana Walnut Crunch Cake
Topping:
½ cup chopped walnuts
¼ cup packed brown sugar
¼ cup butter, melted

Cake:
1 package (18.25 ounces) yellow cake mix
¼ cup chopped walnuts
½ teaspoon ground cinnamon
3 eggs
1 cup mashed banana (2)
¾ cup water
¼ cup vegetable oil

Preheat oven to 350F. Spray Stoneware Fluted Pan with vegetable oil. For topping,
combine nuts, brown sugar and butter; mix well. Pour walnut mixture into prepared
pan, spreading evenly. In 2 Qt Batter Bowl, combine cake mix, walnuts and cinnamon.
Add eggs, bananas, water and oil; mix 2 minutes or until well blended and pour into
pan. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out
clean. Carefully invert pan immediately onto Non Stick Cooling Rack to remove cake.
Cool 30 minutes.
Buttermilk Pound Cake
Combine in large mixing bowl: 1 c. shortening or 2 sticks butter or
margarine 2 c. sugar
4 eggs        3 c. flour    1 c. buttermilk              ½ tsp. soda        3 tbs. vanilla
Bake at 350 degrees for 1 hour in greased Fluted Stoneware Pan. Poke holes all over top
of cake with bamboo skewer.
Glaze:        ¼ c. buttermilk      ¼ tsp. soda
½ c. butter               ½ c. sugar
Boil for 5 minutes; pour over cake while still hot. Cool completely then remove from
pan.



Caramel Peach Coffeecake
1 (12 oz) jar peach preserves
¼ cup chopped pecans
2/3 cup firmly packed brown sugar
1/3 cup butter, melted
2 (12 oz) cans Pillsbury Big Country Refrigerated Buttermilk Biscuits

Heat oven to 350F. Spritz Fluted Stoneware Pan. Spoon ½ cup of the preserves
evenly in bottom of pan; sprinkle with pecans. In 1 qt batter bowl, combine sugar,
margarine and remaining preserves; set aside.
Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the
biscuit pieces in pan. Spread ½ of the brown sugar mixture over the biscuits. Repeat
with remaining biscuits and brown sugar mixture. Bake at 350F for 35 to 45 minutes or
until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate.
Spread any fruit or caramel on bottom of pan over coffeecake.


Chocolate Peanut Butter Swirl Cake
Cake:
1 Pkg. 18.25 oz. yellow cake mix
1 cup water
½ cup peanut butter
3 eggs
3 squares 3 oz. semi-sweet baking chocolate
Glaze:
3 TBS. creamy Peanut butter
2-3 TBS. milk
1 cup powered sugar
3 TBS. coarsely chopped peanuts

Set oven to 350 degrees. Grease fluted stoneware pan. Place cake mix in 2 qt. batter
bowl. In 1 qt. batter bowl, whisk water, peanut butter, and eggs until well blended.
Stir peanut butter mixture into cake mixture. Mix 2 minutes or until well blended.
Pour half or batter approximately 2 cups into prepared pan. Melt chocolate in covered
Micro-cooker on HIGH for 1 minute, stirring every 15 seconds or until melted and
smooth. Stir into remaining batter. Using small SS scoop, drop chocolate batter onto
batter in pan; swirl with skinny scraper. Bake 50-55 minutes or until done and tester
comes out clean. Cool 15 minutes in pan. Carefully invert pan onto non-stick cooling
rack to remove cake. Cool 30 minutes. For glaze, whisk peanut butter and 2 TBS milk
until smooth. If necessary, gradually add additional 1 TBS milk until glaze is of desired
consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze. Yield 16 servings

Cinnamon Graham Monkey Bread
1 ½ loaves frozen bread dough, thawed (or one package of white or Parker house rolls,
thawed)
¼ - ½ cup melted butter or margarine
¾ cup granulated sugar
1/3 cup graham cracker crumbs
1/3 cup chopped walnuts or pecans (optional)
2 ½ teaspoons cinnamon (Pampered Chef Korintje cinnamon is the best)

Lightly grease Fluted Pan. Divide thawed loaf of dough into 24 equal pieces (16 pieces
for the whole loaf and 8 pieces for the half loaf). If using rolls they are ready to use
once they have been thawed. In a small bowl, combine sugar, cracker crumbs, nuts
and cinnamon. Set aside. Dip each piece of dough in melted butter and then roll in
sugar mixture. Make sure that the dough is coated generously with the sugar mixture.
Place each piece of dough evenly in pan. Let the dough rise until double in size. Bake
in a preheated 375 F oven for 30 - 40 minutes. The bread should be well browned and
sound hollow when tapped on top. Remove from oven and let loaf cool in pan for 10
minutes. Remove from pan and serve.
 Citrus Poppy Seed Delight
Cake:                             Icing:
 1 1/3 cups orange juice          2 cups sifted powdered sugar
 ½ cup oil                        2 - 3 Tbs. orange juice
 3 eggs                           Zest from an orange & lemon
1 (18.25 oz) box lemon cake mix
2 Tbs. poppy seeds
Zest from an orange and lemon

Cake: Preheat oven to 350 F. Spray Fluted pan with Kitchen
Spritzer or brush with oil with Pastry Brush. Using an electric mixer, beat together
orange juice, oil and eggs. Add cake mix; mix until moistened. Continue to mix for 2
min on high. Fold in poppy seeds and zest (use Lemon Zester/Scorer). Bake 30 - 35
minutes. Let cool 10 minutes, then invert onto cake plate; cool completely. Spoon
icing over cake and top with extra zest. Icing: Combine all ingredients; mix well.
Icing should be moderately thick. Add more sugar or juice to achieve desired
consistency.




Cream Cheese-Filled Monkey Bread
1 (2-pound) package frozen white bread dough
½ cup (4 oz) block-style cream cheese
1/3 cup sugar, divided
1 ¼ tsp ground cinnamon, divided
Cooking spray
½ cup reduced-calorie maple-flavored pancake syrup

Thaw bread dough in refrigerator according to package directions. Combine cream
cheese, 1 tablespoon sugar, and ¼ tsp cinnamon in a bowl; stir well, and set aside.
Combine remaining sugar a remaining cinnamon; stir well, and set aside. Cut each loaf
of dough into 24 equal portions. Flatten each portion into a 2 ½ inch circle. Spoon ½
tsp cream cheese mixture into center of each circle. Gather dough around cheese
mixture, forming a ball; pinch edges of dough together to seal. Roll each ball in
cinnamon-sugar mixture, and layer balls in Stoneware Fluted Pan brushed with oil.
Sprinkle any remaining cinnamon sugar over dough; pour syrup over dough. Cover
and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.
Preheat over to 350F. Bake for 28 minutes or until lightly browned. Immediately
loosen edges of bread with a knife. Place a serving plate, upside down, on top of pan;
invert bread onto plate. Remove pan, and
drizzle any remaining syrup over bread.




Devil's Delight Cake
1 pkg. (18.25 oz.) devil's food cake mix (with pudding in the mix)
4 eggs
1 c. water
½ c. vegetable oil
1 c. chopped nuts
1 c. mini marshmallows
1 c. Hershey's Semi-Sweet Chocolate Chips
½ c. raisins
Confectioners' sugar

Preheat oven to 350. Grease and flour Fluted pan. In large mixer bowl combine cake
mix, eggs, water and oil; beat on low speed just until blended. Increase speed to
medium; beat 2 minutes. Stir in nuts, marshmallows, chocolate chips and raisins.
Pour batter in to pan. Bake 45 to 50 minutes or until you do the toothpick thing! Cool
10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with
confectioners' sugar on top.
Fantastic, Quick Chocolate Cake
Chocolate cake mix
3 eggs
16 oz sour cream
½ cup chocolate chips
Mix, batter will be thick
Bake 12-13 minutes in your MICROWAVE!

Allow to cool at least 15 minutes, turn out onto serving plate – sprinkle with powdered
sugar (for a really final touch fill center with strawberries!) - simple, delicious & no
need to turn on your regular oven! Alternatively, try substituting any can pie filling for
the sour cream and use your favorite cake mix flavor!


Fluted Cinnamon Bread
2 cans "cheap refrigerated biscuits" (the ones that come in a 4-pack of blue cans)
1 stick butter or margarine, melted
¼ cup sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees. Spray inside of Stoneware Fluted Pan well with vegetable
oil. Mix cinnamon and sugar in a shallow bowl. Cut each biscuit into 4 pieces with
Kitchen Shears. Dip each piece in butter or margarine to coat, then dip in
sugar/cinnamon mixture to coat. Place in Stoneware Fluted Pan. Bake at 350 degrees
for 20-25 minutes. Invert serving plate over Stoneware Pan and flip over. Lift off
Stone and serve.



German Chocolate Cake
1 pkg of German Chocolate Cake mix, plus the ingredients to make it & 1 container of
coconut pecan frosting. Put the frosting in the bottom of the pan, pour the prepared
cake batter on top. Microwave for 14 minutes & turn upside down on the new platter.
The frosting oozes all over the cake and it is the most scrumptious cake ever.



Jelly Bean Confetti Cake
¾ cup miniature jelly beans, cut in half
2 cups all purpose flour           1 ¼ cups sugar
1 cup margarine or butter, softened
8-ounce package cream cheese, softened
1 teaspoon vanilla              3 eggs                            1 ½ teaspoons baking
powder       ¼ teaspoon salt
Powdered sugar

Heat oven to 325 F. Generously grease and flour (or use Pan-Eze) Stoneware Fluted Pan.
Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2
table. flour; set aside. In large bowl, beat sugar, margarine, cream cheese & vanilla, till
blended. Add eggs, 1 at a time, beating after each addition. Add remaining flour,
baking powder & salt; blend well. Spoon 1 cup batter evenly over bottom of prepared
pan. Stir jelly beans into remain- ing batter; spoon prepared pan. Bake at 325 F for 50
to 60 min. or until toothpick inserted comes out clean. Cool upright in pan 10 minutes;
invert onto serving plate. Cool completely. Sprinkle with powdered sugar. 16 servings



Killer Kailua Fudge Cake
1 chocolate cake mix              4 eggs
¾ cup vegetable oil               1-cup milk chocolate chips
1 box (3.9oz) instant chocolate pudding
1/3 cup Kailua                    1 pint sour cream

Spray Stoneware Fluted Pan with vegetable spray, set aside. In Classic2-Qt. Batter Bowl,
combine all ingredients. Mix well using Mix 'N Scraper. Pour batter into prepared pan.
Microwave on high for 16-18 minutes (adjust time to your oven). Invert on serving
platter; let cool about 10 minutes. Remove Fluted Pan, cool completely. Sprinkle with
powder sugar using Flour/Sugar Shaker. Serve using Slice 'N Serve.


Mexican Chocolate Cake
¼ c. almonds
3 eggs
16 oz sour cream
1 pkg devil's food cake mix
6 oz semi sweet chocolate chips
2 tsp cinnamon
1 tbsp sugar
12 oz cool whip

1.    Spritz fluted pan
2.    Chop almonds
3.    Whisk eggs and sour cream
4.    Add cake mix, almonds, half of chocolate chips, and 1 ½ tsp cinnamon
5.    Spread into pan
6.    Microwave 11-14 minutes
7.    Cool 10 minutes
8.    Remove from pan and let cool 20 minutes
9.    Sprinkle with cinnamon and sugar
10.   Combine 4 oz cool whip and 3 oz choc. Chips - melt for 15-30 sec.
11.   Drizzle over cake
12.   Garnish with cool whip and or strawberries.


Monkey Bread
4 cans biscuits
2/3 cup sugar        1 tsp. cinnamon
Cut each biscuit into 4 pieces. Mix sugar and cinnamon together with biscuit pieces.
Grease Stoneware Fluted Pan. Drop biscuit pieces into Stoneware Fluted Pan. Heat to
boil the following ingredients: 1 cup brown sugar, 1 stick margarine and 1 tsp.
cinnamon. Pour over the biscuit pieces. Bake at 350 degrees for about 50 minutes. Let
sit about 10 minutes before inverting onto a plate. Optional Add Ins: chopped nuts,
raisins, chopped apples. Pull apart and enjoy!


Pineapple Upside Down Cake
1 stick butter
1 cup dark brown sugar
1 medium size can crushed pineapple

Combine these ingredients in the 8" or 10' sauté skillet until butter is melted and brown
sugar dissolved. In 2 qt. Batter bowl, mix a Duncan Heinz Pineapple Cake mix with 3
eggs and 16 oz sour cream. Pour tepid mixture from skillet into fluted pan and spoon
cake mixture on top. Microwave for 13 minutes. Let rest 10-15 min and un-mold and
serve with whipped topping in desired.


Quick Chocolate Cherry Cake
3 eggs, slightly beaten
1/4 c vegetable oil
1 can (21 oz) cherry pie filling
1 package (18.25 oz) chocolate cake mix
Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic 2-Qt
Batter Bowl, combine eggs and oil using 10" Whisk; whisk until smooth. Add pie filling
and cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute. Pour
batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester
inserted near center comes out clean. Let stand in microwave 10 minutes. If necessary,
loosen cake from sides of pan using Skinny Scraper; invert onto serving plate. Let cool 5
minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.


Spiced Apple Praline Cake
Mix and set aside:
1 box spice cake mix
3 eggs
1 ¼ c. applesauce
½ c. oil

Follow directions below for these ingredients:
1 stick real butter
1 cup brown sugar
1 cup chopped pecans
½ cup whipping cream

Melt butter in stone and add sugar then stir until dissolved. Add cream and mix well.
Add pecans and stir. Carefully spoon cake batter over pecan mixture and bake at 350
for 30 min. Cool for 10 min and then invert onto serving platter.



Sticky Buns (make 12-hours ahead)
Coat fluted stoneware pan Pan-eze
Sprinkle ¾ cups chopped nuts evenly in pan
Arrange 1 package of FROZEN Dinner Rolls (dough balls) over nuts.
Sprinkle 2/3 -3/4 c. brown sugar over dough balls
Sprinkle powder from 1 box (3.2 oz) COOK & SERVE Butterscotch Pudding Mix over
sugar
Sprinkle 1 tsp. Cinnamon over top
Arrange 6 T. of butter slices evenly over all
Cover with foil & leave on counter overnight to thaw and rise. Bake at 350 for 30 min.
Invert after 5 min; serve.
Sundrop Cake
1 pkg. lemon cake mix              4 eggs
1 pkg. lemon instant pudding       1/3 cup shortening or oil   1 cup Sundrop (or
Mountain Dew)

Mix all ingredients together at medium speed for about 2 minutes. Bake at 350 in
Stoneware Fluted Pan for about 55 minutes. Invert and when cooled drizzle melted
lemon frosting over top. (I use Pillsbury Ready to Spread Lemon Frosting, and heat in
the microwave for about 30 seconds....stirring after 10-second intervals.)




Sunshine Cake
 1 lemon
1 orange
1 small carrot, grated (1/2 cup)
3 eggs
1 container (16 oz) sour cream
1 pkg. (18.25 oz) yellow cake mix
1/4 cup powdered sugar
1 pint blueberries (optional) or strawberries

Lightly spray Stoneware Fluted Pan with vegetable oil using KS. Using
Lemon Zester/scorer, zest lemon and orange, chop fine with Food
Chopper. Juice lemon and orange over 1-qt BB using Lemon aid, to measure ½ cup
juice; set aside. Grate carrot using Deluxe Cheese Grater or Ultimate Slice & Grate. In
Classic Batter Bowl combine eggs, sour cream, carrot, lemon zest and orange zest, whisk
until smooth using 10" whisk. Add cake mix beat with Mix-n-Scraper about
1 minute. Pour batter into pan, spreading evenly with super scraper. Microwave on
high 13 minutes or until cake tester inserted in center comes out clean. (cake will be
slightly moist on top near center). Let stand 10 minutes. Loosen cake from sides of
pan; invert onto serving plate. Using Pastry Brush, brush reserved citrus juices over
top and sides of warm cake.
Sprinkle powdered sugar over cake using Flour Sugar Shaker. If desired, fill center of
cake with fresh blueberries or surround the cake with strawberries you fanned using
the Egg Slicer. Serve Warm.
Terri's Blueberry Pound Cake
2 sticks butter, softened (don't use margarine)
2 cups sugar                        4 eggs
1 ½ teaspoons vanilla, pure         1 pint blueberries, washed
3 cups flour, divided               1 t. baking powder          ½ t. salt
Preheat oven to 325. Grease and flour Stoneware Fluted Pan, or coat with Pan-Eze.
Mix butter and sugar; add eggs one at a time. Beat well after each egg is added. Add
vanilla and beat until fluffy. Dredge berries with ¼-cup flour and set aside. Sift
remaining flour with baking powder and salt; fold into cake batter until well blended.
Gently stir in berries. Pour into pan and bake for approximately 1 hour and 10 minutes
or until cake tests done. Cool for 10 minutes in pan before removing. *You may use
frozen blueberries in this recipe.




Turtle Fudge Cake
Make Devil’s Food Cake according to package directions. Using Pastry Brush, coat
inside of Stoneware Fluted Pan with Pan-Eze. Pour batter into Fluted Pan and bake in
the microwave for 12 minutes on normal power. Cool in pan for 10 minutes. Invert
on rack and cool completely.

In Micro-Cooker, melt ½ cup chocolate chips and ½ cup caramel ice cream topping.
Pour over top of cooled cake. Sprinkle chopped pecans over top of cake and serve.



Triple Chocolate Cake
1 package devil's food cake mix
1 (6 oz) package chocolate instant pudding mix
1 ¼ cups water       ½ cup oil          4 large eggs
1-1/2 cups semisweet chocolate chips

Glaze:
1 (6 ounce) package (1 cup) semisweet chocolate chips
½ cup whipping cream

Combine first 5 ingredients in 2 Quart Batter Bowl. Mix until well blended. Stir
12-ounce package of chocolate chips into batter. Using Pastry Brush, coat inside of
Stoneware Fluted Pan with Pan-Eze. Pour batter into Fluted Pan and bake at 350
degrees for 55 minutes. Cake Tester in center will NOT come out clean. Cool in pan
for 10 minutes. Invert on rack and cool completely.
Glaze: Combine remaining 6 ounce package of chips and ½ cup whipping cream in a
small saucepan over low heat, stirring constantly with Super Scraper just until chips are
melted. Remove from heat and cool 15 minutes. Drizzle glaze over cake. Let glaze
set before serving. Garnish with frozen whipped topping using Easy Accent
Decorator.
Note: glaze makes an excellent topping for ice cream.
---------------------------------------------------------------------------------------------------------------------
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A Day in the Life of a Bar Pan
By Erin McNutt, Advanced Director

This is the single most versatile piece of Stoneware that the
Pampered Chef offers. Whether you love to bake or cook~this is the
stoneware for you.

To prove this point, let's take the Bar Pan thru a day in your
kitchen.

Breakfast~
Pancakes. Pour your batter into the bar pan and bake for 350* for
15-20 minutes. You will have a huge pancake that you can then cut
into squares. You can even have your kids then use the Creative
Cutters to let your kids make their own shapes. If you want to be
fancy, use your APCS and lay apple slices into the batter, sprinkle
some Korintje Cinnamon or Cinnamon Plus and you will have great Apple
Pancakes.

Waffles. Easy, Easy, Easy: prepare them, lay them in the Bar Pan and
bake as above.

Bacon! No way!
WAY! Lay a lb. of bacon strips into the Bar Pan and slide into a 400*
oven for 15-20 minutes and not only will the bacon be cooked, it
won't shrivel up to nothing. (Home Office does not recommend this as
it can cause a fire in the oven, so my suggestion is to cover it with
foil to keep it from splattering and you will acheive the same effect)
Lunchtime~
Toasted Cheese Sandwiches. Prepare 6 sandwiches just like if you were
making Grilled Cheese. Place them in the Bar Pan and bake for 350*
for 15-20 minutes. Whatever is happening on a Bar Pan on the top, is
happening on the bottom, so you dont need to flip. By the time the
Campbells Soup is ready to serve, the sandwiches are ready to eat.

After School Snack~
Pizza Pull Aparts. Pour Spaghetti sauce on the bottom of the bar pan,
sprinkle on some mozzarella cheese and then layer on Pillsbury
Buttermilk Biscuits and bake for 350* for 10-15 minutes. Just flip
them out onto a platter and enjoy.

Mexican Pull Aparts. Pour Salsa sauce on the bottom of the bar pan,
sprinkle on some cheddar cheese and then layer on Pillsbury
Buttermilk Biscuits and bake for 350* for 10-15 minutes. Just flip
them out onto a platter and enjoy.

Dinner~
Follow any of the recipes on the Use and Care Card included in your
baking stone box, or think outside the box!
Meats, Poultry, Fish, you name it. Sprinkle on any of the Pantry
seasonings, and cover with foil. If you have a rectangular stone,
flip it upside down and use it as a lid. In about 40 minutes, you
will have the most succulent, meat you could ever imagine.

Dessert~
Again, treat yourself to any of the recipes on the Use and Care card,
they are great! If you are looking for something different. Bake a
cake in your Bar Pan. The surface is larger than for a 9x13 and it
makes a perfect base if you decorate cakes. By the way, prepare a
Yellow Cake mix according to the box directions and add 2 Tablespoons
of the Pampered Chef Cinnamon Plus and you will love the results.
Delicious
 your Bar Pan. The surface is larger than for a 9x13 and it
makes a perfect base if you decorate cakes. By the way, prepare a
Yellow Cake mix according to the box directions and add 2 Tablespoons
of the Pampered Chef Cinnamon Plus and you will love the results.
Delicious

				
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