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BiG BiG pHoToGrApHeR
Join Date: Aug 2001
Location: Michigan
Posts: 4,039
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A few Yummy Pampered Chef Recipes..Enjoy!
A friend of mine emailed these to me and they sound very good so i thought you all might want to try these as well! Enjoy!
Cheddar Broccoli Chicken Skillet
Ingredients:
4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
2 cups fresh or frozen broccoli florets
2 cups instant long-grain white rice
1/2 cup (2 ounces) shredded cheddar cheese or 1/4 cup (1 ounce) freshly grated Parmesan cheese
Directions:
1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large (10-in.) Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink. Remove chicken from Skillet; keep warm.
2. Add milk, soup, remaining 1/8 teaspoon black pepper and broccoli
florets to Skillet; mix well with Nylon Spoon. Bring to a boil; stir in rice. Top with chicken; cover with Lid. Reduce heat and simmer 5 minutes.
3. Remove Skillet from heat; uncover. Sprinkle cheese over chicken and rice. Cover with Lid. Let stand 5 minutes before serving.
Yield: 4 servings
Nutrients per serving: Calories 480, Total Fat 15 g, Sodium 1020 mg, Fiber
3 g
(C)The Pampered Chef, Ltd. 2001
Cool Veggie Pizza
Ingredients:
1 package (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 1/2 teaspoons mayonnaise
1 garlic clove, finely minced
1 teaspoon Pantry All-Purpose Dill Mix
Salt and ground black pepper to taste
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrots, zucchini or yellow squash
1 ounce cheddar cheese, shredded (1/4 cup)
Directions:
1. Preheat oven to 350°F. Unroll crescent dough; separate into 8 triangles. On Large Round Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller(TM), 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.
2. In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic and Dill Mix. Season with salt and black pepper, if desired. Mix well with Classic Scraper. Spread cream cheese mixture evenly over top of crust.
3. To prepare vegetables, slice, dice or coarsely chop broccoli,
cauliflower, cucumber, bell peppers, tomato or green onions using Utility Knife. Slice mushrooms using Egg Slicer Plus®. Crinkle cut carrot, zucchini or yellow squash with Crinkle Cutter.
4. Sprinkle vegetables over top of pizza. Grate cheese evenly over
vegetables using Deluxe Cheese Grater. Cut into squares with Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 180, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 26 mg, Carbohydrate 10 g, Protein 4 g, Sodium 320 mg, Fiber 1 g
(C)The Pampered Chef, Ltd. 2001
Paradise Dessert Pizza
>
>Ingredients:
>1 package (18 ounces) refrigerated sugar cookie dough
>1 container (8 ounces) vanilla, strawberry or banana lowfat 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 350°F. 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
>
>(C)The Pampered Chef, Ltd. 2001
Simply Delicious Garlic Mashed Potatoes
>Ingredients:
>2 pounds unpeeled potatoes (about 6 medium)
>8 garlic cloves, peeled
>1 container (8 ounces) sour cream
>3/4 teaspoon salt
>1/4 teaspoon ground black pepper
>1/2-3/4 cup milk, heated
>
>Directions:
>1. Cut potatoes into 1-inch pieces. Place potatoes, garlic and enough water to cover in Medium (3-qt.) Saucepan. Cover and bring to a boil; reduce heat and cook 8-10 minutes or until potatoes are tender.
2. Drain potatoes and garlic in Large Colander; return to Saucepan. Using Nylon Masher, mash until no lumps remain.
>3. Stir in sour cream, salt and black pepper. Gradually beat in enough of the hot milk to make potato mixture light and fluffy.
Yield: 6 servings
Nutrients per serving: Calories 230, Total Fat 9 g, Sodium 340 mg, Fiber 2 g
(C)The Pampered Chef, Ltd. 2001
Taffy Apple Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough, softened
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
Ground cinnamon
1/4 cup caramel ice cream topping
1/2 cup chopped peanuts
Directions:
>1. Preheat oven to 350°F. For crust, shape cookie dough into a ball. Place dough in center of Large Round Stone; flatten slightly with palm of hand. Using lightly floured Baker's Roller(TM), roll out dough to a 14-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 using serrated bread knife; cool completely.
2. For topping, combine cream cheese, brown sugar, peanut butter and
>vanilla in Classic Batter Bowl; mix well using Classic Scraper. Spread mixture evenly over top of cookie.
>3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon.
4. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Grate peanuts over apples using Deluxe Cheese Grater fitted with coarse grating drum. Cut pizza into 16 wedges with Pizza Cutter; serve using Mini-Serving Spatula.
>
>Yield: 16 servings or 20 sample servings
>
>Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g,
>Cholesterol 25 mg, Carbohydrate 35 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
>
>Cook's Tips: Pantry Korintje Cinnamon can be substituted for ground
>cinnamon, if desired. Dip apples in lemon-lime soda or lemon juice to
>prevent them from turning brown.
>
>(C)The Pampered Chef, Ltd. 2001
Ranch Potato Crisps
>
>Ingredients:
>3-4 medium baking potatoes
>1 tablespoon vegetable oil
>1 package (0.4 ounce) dry ranch salad dressing mix
>
>Directions:
>1. Preheat oven to 400°F. Wash potatoes and leave skin on. Use Hold 'N Slice(TM) to hold potatoes while slicing into 1/4-inch-thick slices with Crinkle Cutter.
2. Place sliced potatoes,
>approximately 4 cups, in Classic Batter Bowl. Add vegetable oil; stir to coat. Add salad dressing mix. Cover Batter Bowl with lid and shake until potatoes are coated.
3. Line potato slices in single layer on flat Baking Stone. Do not overlap slices. Bake 40-45 minutes or until potatoes are brown. Serve warm.
>
>Yield: 6 servings
>
>(C)The Pampered Chef, Ltd. 2001
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YUM
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