Large Round Stone.doc - The Pampered Chef

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					 Congratulations on your purchase of the Large Round Stone! To help get the most out
      of your newest addition, here are a few recipes that I hope you will enjoy!
           Compliments of your Pampered Chef Consultant, Jane Vaughan!
Garden Ranch Pizza
13.8 oz pkg refrigerated pizza crust                      1 cup coarsely chopped broccoli
½ cup mayonnaise                                          ½ cup diced red bell pepper
½ (1 oz) pkg ranch seasoning and salad dressing mix (2    Tbsp)
1 medium carrot, sliced                                   1 garlic clove, pressed
½ cup pitted ripe olives, sliced                          2 cups shredded mozzarella cheese, divided
¼ cup grated fresh Parmesan cheese

Preheat oven to 425º. Lightly sprinkle Large Round Stone with flour. Unroll pizza dough on Baking Stone, shaping
into a circle. Using lightly floured Baker's Roller, roll dough to edge of baking stone. In Classic Batter Bowl,
combine mayonnaise, seasoning mix, and garlic pressed with Garlic Press; whisk using Stainless Steel Whisk.
Spread mixture evenly over crust to within ½“ of edge using Small Mix 'N Scraper. Top with half of the mozzarella
cheese. Coarsely chop broccoli using Food Chopper. Dice bell pepper using Utility Knife. Slice carrot using
Crinkle Cutter. Slice olives using Egg Slicer Plus. Sprinkle vegetables over pizza; top with remaining mozzarella
cheese. Grate Parmesan cheese over pizza using Rotary 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. Makes 16 servings.

Taffy Apple Pizza
10 oz package refrigerated sugar cookie dough              2 medium Granny smith apples
8 oz pkg cream cheese, softened                            1 cup lemon lime soda
¼ cup creamy peanut butter                                 Cinnamon
½ cup brown sugar                                          ¼ cup caramel ice cream topping
½ tsp vanilla                                              ½ cup chopped peanuts

Preheat oven to 350º. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly.
Using lightly floured Baker's Roller, roll dough to a 14” circle, about ¼” thick. Bake 16 to 18 minutes or until light
golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from Baking Stone using Serrated
Bread Knife; cool completely on Baking Stone. Combine cream cheese, brown sugar, peanut butter, and vanilla in
Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core, and slice apples using
Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave ice
cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food
Chopper; sprinkle over apples. Cut into wedges. Makes 16 servings. NOTE: Dip apples in lemon-lime soda to
prevent them from turning brown.

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

Preheat oven to 400º. Unroll both packages of pizza dough and arrange side by side on Large Round Stone,
shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of Baking Stone, pressing seams to
seal. In Classic Batter Bowl, combine oil, seasoning mix and garlic pressed with Garlic Press; mix well using
Small Mix 'N Scraper. Spread oil mixture evenly over crust using scraper; top with 3/4 cup of the mozzarella
cheese. Slice olives using Egg Slicer Plus. Chop onion using Food Chopper. Thinly slice tomatoes using Utility
Knife. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate
Parmesan cheese over dough using Rotary Grater; sprinkle with additional seasoning mix. Bake 23 to 26 minutes
of until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares
using Pizza Cutter; serve using Mini-Serving Spatula. Makes 16 servings.
Lemon Herb Chicken Ring
2 cups coarsely chopped cooked chicken (about 12 oz)      1 cup shredded mozzarella cheese
½ cup diced red bell pepper                               ½ cup mayonnaise
3 Tbsp chopped fresh parsley, divided                     1 tsp Pantry Italian Seasoning Mix
1 lemon                                                   1/2 cup grated fresh Parmesan cheese, divided
2 garlic cloves, pressed                                  2 8-oz pkgs refrigerated crescent rolls

Preheat oven to 375º. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place
chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon
Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
Add 2 tablespoons of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise,
and seasoning mix to Batter Bowl; mix using Small Mix 'N Scraper. Grate Parmesan cheese using Rotary Grater.
Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well. Unroll crescent rolls;
separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide
ends 4 inches from edge of Baking Stone. (Points will extend off the edge of the baking stone). Roll wide ends of
dough toward center to create a 5 inch opening. Spoon chicken mixture evenly over dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at center of ring. (Filling will show). Sprinkle
remaining Parmesan cheese over ring. Bake 28 to 30 minutes or until golden brown. Remove from oven; garnish
with lemon slices and remaining parsley. Makes 8 servings.

Chicken Caesar Salad Pizza
10 oz pkg refrigerated pizza crust                        ⅓ cup pitted ripe olives, drained and sliced
3 cups thinly sliced romaine lettuce                      ¼ cup grated fresh Parmesan cheese, divided
2 cups diced cooked chicken                               ½ cup light creamy Caesar salad dressing
½ cup diced red bell pepper                               1 garlic clove, pressed

Preheat oven to 425º. Lightly sprinkle Large Round 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” circle. Bake 12 to 14
minutes or until crust is light golden brown. Meanwhile, using Chef's Knife, slice lettuce and dice chicken and bell
pepper. Slice olives with Egg Slicer Plus. Place lettuce, chicken, bell pepper, and olives in large Colander Bowl.
Grate Parmesan cheese using Rotary Grater. In Small Batter Bowl, combine salad dressing, half of the Parmesan
cheese and garlic pressed with Garlic Press; 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. Makes 8 servings

Turkey Cranberry Wreath
2 8-oz pkgs refrigerated crescent rolls                   3 Tbsp snipped fresh parsley
½ cup mayonnaise                                          ½ cup sweetened dried cranberries
2 Tbsp Honey Dijon mustard                                1 cup shredded Swiss cheese
½ tsp coarsely ground black pepper                        ¼ cup walnuts, coarsely chopped
2 cups chopped cooked turkey                              1 egg
½ cup sliced celery

Preheat oven to 375º. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the
center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will
extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal
seams using Baker's Roller. (Points will overlap in center; do not seal). Place mayonnaise, mustard and black
pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley
using Kitchen Shears. Add turkey, celery, parsley, and cranberries to Batter Bowl. Grate cheese into Batter Bowl
using Rotary Grater. Mix filling using Small Mix 'N Scraper. Using Medium Scoop, scoop filling over seams of
dough, forming a circle. Coarsely chop walnuts using food chopper; sprinkle over filling. Beginning in center; lift
one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form
wreath. Tuck last end under first. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set
aside for another use). Lightly beat egg white; brush over dough using Pastry Brush. Bake 25-30 minutes or until
golden brown. Serve using Slice 'N Serve. Makes 10 servings.
Banana Split Brownie Pizza
21.5 oz pkg brownie mix (plus ingredients to make brownies)
8 oz pkg cream cheese, softened                        1 cup strawberries, sliced
8 oz can crushed pineapple, drained                    ½ cup nuts, chopped
2 Tbsp sugar                                           ¼ cup chocolate ice cream topping
2 bananas, sliced

Preheat oven to 375º. Prepare brownie mix according to package directions in Classic Batter Bowl. Cut a circle of
Parchment Paper to fit Large Round Stone. Pour brownie mixture onto parchment paper; spread into 14” circle.
Do not bake without parchment paper or batter will run off stone while baking. Bake 15 to 18 minutes or until
brownie is set. Do not overbake. Cool completely. In Small Batter Bowl, mix cream cheese, pineapple and sugar
until blended. Spread cream cheese mixture over brownie. Slice bananas and strawberries using Egg Slicer Plus.
Chop nuts using Food Chopper. Arrange fruit over cream cheese mixture; sprinkle with nuts. Drizzle chocolate
topping over pizza using V-shaped Cutter. Refrigerate. Cut into 16 wedges with Pizza Cutter. Makes 16 servings.

Double Chocolate Cherry Dessert Pizza
18 oz pkg refrigerated chocolate chip cookie dough           ½ tsp almond extract
2 1-oz packets pre-melted unsweetened chocolate flavor       21 oz can cherry pie filling
8 oz container frozen whipped topping, thawed, divided       8 oz pkg cream cheese, softened
¼ cup powdered sugar                                         ¼ cup sliced natural almonds, toasted
1 Tbsp milk

Preheat oven to 350º. Crumble cookie dough into Classic Batter Bowl. Add chocolate flavor; stir with Bamboo
Spoon until thoroughly blended. Shape cookie dough into a ball in center of Large Round Stone. Using lightly
floured Baker's Roller, roll out dough to 11½” circle, about ¼” thick. Bake 12 to 14 minutes or until edges of cookie
are set and center is no longer moist. (Cookie will be soft. Do not overbake.) Remove Baking Stone to Stackable
Cooling Rack. Cool cookie 10 minutes. Carefully loosen cookie from Baking Stone using Serrated Bread Knife;
cool completely on Baking Stone. In Small Batter Bowl, mix cream cheese, powdered sugar, milk, and almond
extract until well blended. Attach open star tip to Easy Accent Decorator; fill with whipped topping. Fold remaining
whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled cookie to within ½” of
edge using Large Spreader. Spoon pie filling over cream cheese. Pipe 16 whipped topping rosettes evenly
around outside edge. Garnish with any remaining whipped topping. Sprinkle with almonds. Refrigerate 2 hours.
Cut into wedges using Slice 'N Serve. Makes 16 servings.

Decadent Chocolate Dessert Pizza
18 oz pkg refrigerated chocolate chip cookie dough        12-14 strawberries, hulled and halved
⅓ cup semi-sweet chocolate morsels, melted                1 large banana, sliced
8 oz pkg cream cheese, softened                           ¼ cup sliced almonds, chopped

Preheat oven to 350º. Shape cookie dough into a ball and place in center of Large Round Stone. Using lightly
floured Baker's Roller, roll dough to a 12” circle, about 1/4 “thick. Bake 12-15 minutes or until edges are set.
(Cookie will be soft. Do not overbake). Remove from oven; cool 10 minutes. Carefully loosen cookie from baking
stone using Utility Knife; cool completely on Baking Stone. Place chocolate morsels in Classic Batter Bowl;
microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and smooth, stirring after each 20-
second interval. Add cream cheese; whisk until well blended using Stainless Steel Whisk. Spread chocolate
mixture over cookie to within ½” of edge using Small Mix 'N Scraper. Reserve one strawberry for garnish. Hull
remaining strawberries using Core & More; cut in half using Utility Knife. Slice banana with Egg Slicer Plus.
Arrange strawberries around edge of pizza; arrange banana slices in center of pizza. Chop almonds using Food
Chopper; sprinkle over banana slices. Create a strawberry fan with reserved strawberry. Garnish pizza with
strawberry fan. Cut into wedges using Pizza Cutter; serve using Mini-Serving Spatula. Makes 16 servings.
Cheeseburger Stuffed Calzone
2 11-oz pkgs refrigerated French bread dough, divided 1 Tbsp olive oil
½ cup chopped onion                                         ¼ cup dill pickle slices, diced
¾ cup ketchup                                               2 tsp yellow mustard
1 garlic clove, pressed                                     ¼ cup grated fresh Parmesan cheese (optional)
6 slices (¾ oz each) American pasteurized process cheese food
1 lb 95% lean ground beef, cooked, crumbled and drained
Shredded lettuce, tomato slices and dill pickle slices (optional)

Preheat oven to 400º. Unroll one package of the bread dough onto Large Round Stone; roll and stretch to edge of
Baking Stone using Baker's Roller. Cut cheese slices in half and arrange evenly over dough to within 1” of edge.
Chop onion using Food Chopper. Dice pickles using Utility Knife. In Classic Batter Bowl, combine onion, pickles,
ketchup, mustard and garlic pressed with Garlic Press; mix well. Add cooked ground beef; mix well. Spoon meat
mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough
and shaping to fit as dough is unrolled. Trim excess dough from corners using Pizza Cutter, forming an even
edge. Roll and crimp edges to seal. Drizzle oil over dough and spread evenly. If desired, grate Parmesan cheese
over dough using Rotary Grater. Using Pizza Cutter, make three crisscross cuts, about 6 inches long, across
center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if
desired. Makes 8 serving.

Barbecue Chicken and Onion Pizza
1 large onion, sliced                               2 plum tomatoes, sliced
4 slices turkey bacon, diced                        2 garlic cloves, pressed
½ cup smoky barbecue sauce                          2 tsp Pantry Barbecue Seasoning Mix
2 cups diced cooked chicken                         2 10-oz pkgs refrigerated pizza crust
1 cup shredded cheddar and Monterey Jack cheese blend
1 Tbsp snipped fresh parsley

Preheat oven to 425º. Cut onion in half crosswise. Using Ultimate Mandolin fitted with v-shaped blade, slice onion
and tomatoes. Dice bacon using Chef's Knife. Heat Executive 12” Skillet over medium heat until hot. Lightly spray
skillet with nonstick cooking spray. Add onion, bacon, and garlic pressed with Garlic Press. Cook and stir 10 to 12
minutes or until onion is tender and lightly browned. Stir in barbecue sauce and seasoning mix; remove from heat.
Stir in chicken; set aside. Lightly sprinkle Large Round Stone with flour. Unroll both packages of pizza dough and
arrange side by side on baking stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge
of baking stone, pressing seams to seal. Spread chicken mixture over dough to within ½” of edge. Arrange
tomatoes evenly over top of pizza; sprinkle with cheese. Bake 18-22 minutes or until crust is golden brown.
Remove from oven; let stand 10 minutes. Sprinkle with parsley. Cut into wedges. Makes 8 servings.

Chicken Enchilada Ring
2 cups coarsely chopped cooked chicken (about 12 oz)               2 plum tomatoes
1/4 cup chopped pitted ripe olives                                 1 lime
1 cup shredded cheddar and Monterey Jack cheese blend                      2/3 cup finely crushed corn tortilla chips,
divided
1 (4 oz) can chopped green chilies, undrained                      2 (8 oz) pkgs refrigerated crescent rolls
1/2 cup mayonnaise                                                 1 cup salsa
1 Tbls Pantry Southwestern Seasoning Mix                           1 cup sour cream

Preheat oven to 375. Chop chicken and olives using Food Chopper; place in Classic Batter Bowl. Add cheese,
green chilies, mayonnaise and seasoning mix. Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one
half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice
to chicken mixture. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place
dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into
triangles. Arrange triangles, chip side down, in a circle on Classic Round Stone with wide ends overlapping in the
center and points toward outside. (There should be a 5 inch diameter opening in center). Using Medium Scoop,
scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck
under wide ends of dough at center of ring. (Filling will not be completely covered). Bake 20-25 minutes or until
golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half.
Arrange between openings of ring. Cut using Slice 'N Serve. Serve with salsa and sour cream. Makes 16 servings.
Cold Seafood Pizza
1 (8 oz) pkg refrigerated crescent rolls          8 oz cooked medium shrimp
1 (8 oz) pkg cream cheese, softened                       1/2 cup green bell pepper, chopped
1/4 cup sour cream                                        1/4 cup green onions, sliced
2 tsp dried dill weed                             2 oz mozzarella cheese, shredded (1/2 cup)
1/2 cup seafood cocktail sauce

Preheat oven to 350. Unroll crescent dough; separate into 8 triangles. On Classic Round Stone, arrange triangles
in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller, roll out
dough to a 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown.
Remove from oven. Cool completely. In Small Batter Bowl, combine cream cheese, sour cream and dill weed; mix
well with Super Scraper. Spread cream cheese mixture evenly over crust; spread with cocktail sauce. Arrange
shrimp over sauce. Coarsely chop bell pepper using Food Chopper. Slice green onions using Utility Knife. Sprinkle
bell pepper and onions over pizza. Shred mozzarella cheese over top using Deluxe Cheese Grater. Cut into
squares with Pizza Cutter; serve using Mini Serving Spatula. Makes 10 servings.

Chicken Club Brunch Ring
1 cup mayonnaise                                                    1 cup finely shredded Swiss cheese, divided
2 Tbls Dijon mustard                                       2 (8 oz) pkgs refrigerated crescent rolls
2 Tbls fresh parsley, snipped                              2 plum tomatoes, thinly sliced
1 Tbls onion, finely chopped                                        1 medium red bell pepper
1 (10 oz) can chunk white chicken, drained and flaked               2 cups shredded lettuce
4 slices bacon, crisply cooked and chopped

Preheat oven to 375. In Small Batter Bowl, combine mayonnaise and mustard. Snip parsley with Kitchen Shears.
Chop onion with Food Chopper. Add parsley and onion to mayonnaise mixture; mix well. In Classic Batter Bowl,
flake chicken with Pastry Blender. Chop bacon with Food Chopper. Add bacon, 3/4 cup of the cheese and 1/3 cup
of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle
on Classic Round Stone with wide ends of the triangles overlapping in the center and points toward the outside.
(There should be a 5-inch diameter opening in center of Stone). Using medium Stainless Steel

Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and
tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Slice tomatoes using
Ultimate Slice & Grate; cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20-25
minutes or until deep golden brown. Remove from oven; immediately sprinkle with the remaining 1/4 cup cheese.
Using V-Shaped Cutter, cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with the
remaining mayonnaise mixture; place in center of ring. Arrange lettuce around bell pepper. Cut into 8 servings with
Slice 'N Serve. Makes 8 servings.

All-American Cheeseburger Ring
1/4 cup onion, chopped                                     2 (8 oz) pkgs refrigerated crescent rolls
3/4 lb lean ground beef                                    16 dill pickle slices
1/4 cup ketchup                                            3 large plum tomatoes
2 tsp prepared yellow mustard                              2 cups lettuce, shredded
9 slices (3/4 oz each) American cheese, divided

Preheat oven to 375. Chop onion using Food Chopper. In Generation II 10" Frying Pan, cook ground beef with
onion over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the
cheese slices, cut up, stir until cheese is melted. Remove pan from heat. Unroll crescent dough; separate into 16
triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of triangles overlapping in the
center and points toward the outside. (There should be a 5-inch diameter opening in center of Baking Stone).
Using medium Stainless Steel Scoop, scoop meat mixture evenly onto widest end of each triangle. Top each
scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
(Filling will not be completely covered). Bake 20-25 minutes or until deep golden brown. Remove from oven. Using
Crinkle Cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of
ring. Slice tomatoes using Ultimate Slice & Grate. Arrange tomato slices around inside of center of ring. Slice
lettuce into thin strands using Crinkle Cutter. Place in center of ring. Cut ring into 8 servings using Slice 'N Serve.
Serve with additional ketchup and mustard, if desired. Makes 8 servings.
Dessert Pizza
1 (18 oz) pkg refrigerated sugar cookie dough                      1/3 cup sugar
1 (8 oz) pkg cream cheese, softened
4 cups assorted fresh fruit such as sliced strawberries, kiwi, bananas or peaches; blueberries or raspberries

Preheat oven to 350. for crust, shape cookie dough into a ball. Place dough in center of Classic Round Stone;
flatten slightly with palm of hand. Using lightly floured Baker's Roller, roll out dough to 12 inch circle, about 1/4 inch
thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone
using Serrated Bread Knife. Cool completely. For topping, combine cream cheese and sugar in Small Batter Bowl;
mix well. Spread mixture evenly over top of cookie. Slice strawberries, peeled kiwi or bananas using Egg Slicer
Plus; slice peaches using Paring Knife. Arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges
with Pizza Cutter. Serve using Mini-Serving Spatula. Makes 16 servings.

Apple Cherry Tart
Crumb Topping
2/3 cup flour                                       1/3 cup butter or margarine
1/2 cup brown sugar                                 1/2 cup pecans, chopped
1/2 tsp Korintje Cinnamon

Tart
1/2 (15 oz) pkg refrigerated pie crusts (1 crust)           2 large Granny Smith apples
1 (21 oz) can cherry pie filling, divided                   3 cups vanilla ice cream

Preheat oven to 400. Let pie crust stand at room temperature for 15 minutes. For topping, in Classic Batter Bowl,
combine flour, brown sugar, cinnamon, and butter. Blend thoroughly using Pastry Blender. Chop pecans using
Food Chopper; add to Batter Bowl. Mix well; set aside. For tart, roll pie crust into a 13 inch circle on Classic Round
Stone using lightly floured Baker's Roller. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut slices
crosswise in half; layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup of the pie filling
over apples using Skinny Scraper; sprinkle topping over apples. Fold outer edge of pastry over filling to form rim
(pastry will cover outer edge of filling only). Bake 30-35 minutes or until crust is golden brown. Cool slightly. To
serve, cut with Slice 'N Serve. Serve warm with ice cream and remaining pie filling. Makes 12 servings.

Florentine Chicken Ring
1 (10 oz) can white chicken, drained and flaked                        1 tsp lemon zest
1/2 cup red bell pepper, chopped                                       1/2 tsp salt
1 (10 oz) pkg frozen chopped spinach, thawed and well drained          1/8 tsp ground nutmeg
1 cup shredded cheddar cheese                                 2 (8 oz) pkg refrigerated crescent rolls
1/3 cup mayonnaise

Preheat oven to 375. In Classic Batter Bowl, flake chicken with Pastry Blender. Using Food Chopper, chop bell
pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt nutmeg; mix well. Unroll
crescent dough; separate into 16 triangles. Arrange triangles in circle on Small Round Stone with wide ends of
triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in
center of stone). Using medium Stainless Steel Scoop, scoop chicken mixture evenly onto widest end of each
triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling
will not be completely covered). Bake 20-25 minutes or until golden brown. To serve, cut with Slice 'N Serve.
Makes 8 servings.

Crispy Parmesan Chicken Strips
1 1/2 cups seasoned croutons, crushed                                2 egg whites
1 1/2 oz (1/3 cup) fresh Parmesan cheese, grated                     1 Tbls water
1 tsp dried parsley                                                  1 lb boneless, skinless chicken breast halves, cut
into 1 inch
1/4 tsp garlic salt                                                           pieces (about 3 breast halves)
1/4 cup prepared lite ranch dressing

Preheat oven to 450. Using Baker's Roller, crush croutons in resealable plastic bag. Grate Parmesan cheese
using Deluxe Cheese Grater. In Classic Batter Bowl, combine crouton crumbs, cheese, parsley and garlic salt.
Using Stainless Whisk, whisk egg whites and water in Small Batter Bowl. Dip chicken pieces into egg mixture,
then into crumb mixture to coat evenly. Arrange on Small Round Baking Stone. Bake 14-16 minutes or until
chicken is no longer pink in center. Serve with dressing. Makes 4 servings.
Peachy Plantation Pizza
Crust
1 (18 oz) pkg refrigerated sugar cookie dough, softened
1/3 cup pecans, chopped

Topping
1 (8 oz) pkg cream cheese, softened                               2 kiwi fruit, peeled and sliced
1 Tbls powdered sugar                                     2 peaches, pitted, peeled and sliced
1/2 tsp vanilla                                           1 tsp lemon zest
3/4 cup peach preserves                                           1 1/2 cup thawed frozen whipped topping
1 cup fresh strawberries, stemmed and sliced

Preheat oven to 350. For crust, place cookie dough in Classic Batter Bowl. Chop pecans using Food Chopper; stir
into cookie dough. Shape dough into ball. Place dough in center of Small Round Stone; flatten slightly with palm of
hand. Using lightly floured Baker's Roller, roll out dough to 12 inch circle, about 1/4 inch thick. Bake 18-20 minutes
or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone with Serrated Bread Knife.
Cool completely. For topping, combine cream cheese, powdered sugar and vanilla in Small Batter Bowl; mix well.
Spread mixture evenly onto top of cookie; cover with preserves. Using Egg Slicer Plus, slice strawberries and
kiwifruit; arrange over preserves along with peaches. Sprinkle with lemon zest. Attach Open Star Tip to Easy
Accent Decorator; fill with whipped topping. Pipe topping around edge of pizza. Cut dessert with Pizza Cutter;
serve with Mini-Serving Spatula. Makes 16 servings.


                          Compliments of your Pampered Chef Consultant,
                                          Jane Suprise!
                                     ChefJane@new.rr.com
                                          920.574.2561
                                 www.pamperedchef.biz/jsuprise

				
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