Pampered Chef- Powered Sunshine Cookies

Surprised to see another Pampered Chef recipe?  

I had a goal this month to try 10 new PC recipes.  

I forgot about the goal.  

I remembered the goal this weekend. 

I've been baking for hours each night when I get home from work to meet this goal. 

 I like crossing things off my list and don't want to admit to the world that I didn't meet the goal.  

Which is why I chose this quick and easy cookie recipe.  I'm also still testing cookie recipes for my cookie exchange this weekend and freezing for the 

holiday craziness. 

These cookies- light, fluffy and tasty! 

Powdered Sunshine Kisses

Ingredients:

1	package (18-19 ounces) lemon cake mix
1	egg, lightly beaten
1/3	cup vegetable oil
2	tablespoons water
1/3	cup pecans, chopped
	Powdered sugar

Directions:

1. Preheat oven to 375°F. Combine cake mix, egg, oil, and water in Classic Batter Bowl; stir with Mix 'N Scraper® until thoroughly combined. Mixture will be slightly dry.
2. Chop nuts with Food Chopper. Transfer nuts to Batter Bowl using Handy Scraper; mix well. Using Small Scoop drop level scoops of dough 2 inches apart onto flat Baking Stone.
3. Bake 13 minutes or until light golden brown. Cool 3 minutes on Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. Cool completely. Fill Flour/Sugar Shaker with powdered sugar. Sprinkle cookies with powdered sugar.

Yield: 3 dozen

Pampered Chef- Ham and Cheese Calzones

Do you have leftover ham from Thanksgiving?  I definitely had a good amount.  But there was a problem...I was out of sides! No more mashed potatoes, no more sweet potatoes, no more stuffing.  Yes, I could easily whip up some of these things, but it wouldn't be the same.  So I set out on a search for a recipe to use my leftover ham in.  By now you should know how obsessed I am with crescent roll dinners.  Which is exactly why I chose this recipe. Loved how these guys turned out.  D.E.L.I.C.I.O.U.S.   

Ham & Cheese Calzone

Ingredients:

2	tbsp (30 mL) mayonnaise
2	tsp (10 mL) Dijon mustard
1	cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1	8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2	small onion
8	oz (250 g) Swiss cheese, grated, divided
1	tbsp (15 mL) vegetable oil, divided
2	pkg (13.8 oz/283 g) refrigerated pizza crust
1	oz (30 g) Parmesan cheese, grated

Directions:

1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese withUltimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese usingMicroplane® Adjustable Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 4 servings

Pampered Chef- Celebration Cookies

Celebration Cookie Mix

Ingredients:

1/2 cup granulated sugar

3/4 cup sweetened dried cranberries

1/2 cup white or semi-sweet chocolate morsels

3/4 cup packed brown sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup quick or old-fashioned oats

1/2 cup pecan or walnut halves, coarsely chopped

Directions:

1. In Small Batter Bowl, layer ingredients as follows, gently patting each layer before adding the next ingredient: granulated sugar, cranberries, chocolate morsels, brown sugar, flour, baking powder, baking soda, salt, oats and pecans. Cover with lid. Attach the preparation directions below and give it as a gift.

Yield: 3 dozen cookies

                                             RECIPE AND HOW TO BAKE...

Celebration Cookies

3/4 cup (1 1/2 sticks) butter or margarine, softened

2 eggs

1 teaspoon vanilla

1 recipe Celebration Cookie Mix (see above) 

Directions: 

Preheat oven to 375°F. In large bowl, combine butter, eggs and vanilla; mix until well blended. Add cookie mix to butter mixture; mix until well blended. Using Medium Scoop, drop 12 level scoops of dough, 2 inches apart, onto Rectangle Stone. Flatten dough slightly using back of scoop. Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack.

(C)The Pampered Chef, Ltd. 2011

http://www.pamperedchef.com

Mini Rolo Brownie Bites

Looking for a quick treat that is sure to please a crowd?  This is it. 

 I've seen a few Rolo brownie recipes floating around on Pinterest.  I wanted to make them, but wanted to create a bite sized treat.  So, I used my mini muffin pan, my all time favorite Pampered Chef product.  These sweet treats took me just 10 minutes to make.  I put half on a plate for hubs to take to work and froze the other half.  Of course I taste tested a few too! 

I'm trying to freeze half of all the sweets I made right now to help me prepare for the holiday rush that is right around the corner.  I'm sure these will freeze well and I can't wait to add them to my cookie plates in a few weeks.  Enjoy! 

Ingredients: 

36 Rolo candies- unwrapped 

1 box of brownie mix & ingredients with mix (egg, oil, water)

Directions: 

1.  Prepare brownie mix according to the directions on the box.  Also, preheat oven to the temperature stated on the box.  

2.  Using the Pampered Chef small scoop, scoop the brownie mix into the Pampered Chef mini muffin pan (sprayed first). 

3.  Place an unwrapped Rolo into the center of the brownie mix.  

4.  Bake for 20 minutes or until a toothpick comes out clean.  

5.  As soon as they come out of the oven, take a knife and use it to go around the edge of the brownie.  This will separate the brownie from the pan and will keep it from sticking or breaking when you take them out. Let them cool for a few more minutes before you put them on a cooling rack to cool completely.  

Yields 36 cups

Pampered Chef- Enchilada Soup

The weather down in FL is getting chilly and I love it!  I checked the weather before I planned my meals for the week (don't ask) and couldn't wait to add some soups and slow cooker meals to the menu when I noticed the low temps.  I'm working on a Pampered Chef cooking challenge right now, which is why I chose this recipe. I used my crock pot for the soup and cooked it on low for 8 hours.  I cooked the meat and added all of the ingredients to the crock pot.  Mix it a few times, pour it in a bowl, let it cool for a minute and top with shredded cheese. Simple as that! 

*I served it with tortilla scoops.  

*My changes are noted in red.  Original directions are posted below.  

Enchilada Soup

Ingredients:
3 1/2   cups beef broth 2   cups water 1/2   pound 95% lean ground beef *used 1lb of ground turkey 1/2   cup diced red bell pepper 1   garlic clove, pressed 1/4   cup masa harina (instant corn masa mix) or all-purpose flour                * 8 oz tomato sauce		2   cans (10 ounces each) enchilada sauce 1   can (15 ounces) black beans, drained and rinsed 1   cup thinly sliced zucchini *2 Tbs chopped jalapeno pepper 1/4   cup snipped fresh cilantro 2   tablespoons lime juice Grated Monterey Jack cheese (optional) *small handful of shredded mexican cheese before serving

Directions:
1.	Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.
2.	Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.
Yield: 8 servings (about 10 cups) Nutrients per serving: (about 1 1/4 cups): Calories 130, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 14 g, Protein 10 g, Sodium 680 mg, Fiber 3 g

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Some of my favorite items...

Simple Slicer

Mini Muffin Pan

Trifle Bowl 

Microwave Chip Maker 

Large Bar Pan

Pampered Chef- Savory Herbed Stuffing

For years my family has made an italian stuffing for Thanksgiving. It's a tradition.  While I love my family traditions, this one is not my favorite. A few years ago when hubs starting joining us, he felt the same way as I did.  So, this year we decided to add another stuffing to our Thanksgiving feast. I decided on this Pampered Chef recipe and am so glad I did.  Hubs loved it and it will definitely be our new tradition for Thanksgiving.  

* Changes I made: I omitted the onions and did not sauté the celery.  I liked the extra crunch the celery added.  I only added 2 Tbs of butter to the stuffing mixture since I didn't saute any veggies.  

*Next time I will make the following changes: I will chop the cranberries so that there is more sweetness in each bite.  I will also add some chopped walnuts to the mixture as well.

Savory Herbed Stuffing

Ingredients:
1	package (14 ounces) herb-seasoned cubed stuffing
1/2	cup sweetened dried cranberries
1	tablespoon Pantry Rosemary Herb Seasoning Mix
1/2	cup (1 stick) butter or margarine
1	cup sliced celery
1	cup chopped onion
2	cans (14-141/2 ounces each) chicken broth

Directions:

Preheat oven to 350°F. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries and seasoning mix. Melt butter in Professional (10-in.) Skillet over medium heat. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. Add vegetable mixture and broth to stuffing mixture; toss until moistened.

Spoon stuffing into Rectangular Baker; cover with aluminum foil. Bake, covered, 20 minutes. Remove foil; bake an additional 15-20 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

Pampered Chef- Pecan Crumble Sweet Potato Casserole

If you're still in search of the perfect sweet potato casserole, search no further.  This is one that I shared with all my Pampered Chef customers in my Thanksgiving recipe book. I love it because it takes less than 20 minutes to make and is a family favorite.  The only change I make is adding half of the pecan crumble in the middle of the sweet potato mixture. Just spread half of the sweet potato mixture onto the bottom of a casserole dish.  Then, pour half of the pecan crumble on top of the sweet potatoes.  Top with remaining sweet potato mixture and finish it off with the rest of the pecan crumble mixture (a layered effect).  Last, use the bottom of a glass to press the pecan crumble mixture down.  This will leave you less of a mess when serving.  Enjoy! 

Pecan Crumble Sweet Potato Casserole

Ingredients:
5	pounds (2.2 kg) sweet potatoes (4-5 large potatoes)
1/2	cup (125 mL) butter, divided
1	cup (250 mL) coarsely crushed graham crackers
1	cup (250 mL) pecan halves, coarsely chopped
1/2	cup (125 mL) packed brown sugar
1	tsp (5 mL) ground cinnamon
1/2	tsp (2 mL) salt
1/4	tsp (1 mL) ground black pepper

Directions:

Preheat oven to 350°F (180°C). Prick sweet potatoes with fork. Microwave on HIGH 18-20 minutes or until very soft. Let stand until cool enough to handle. Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.

Peel sweet potatoes and place in large bowl. Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into Oval Baker; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.

Yield: 12 servings