Creamy Crab-Filled Potato Nests- Pampered Chef

This is another NYE appetizer.  Hubs prepared this dish.  It was very tasty.  If I could change one thing it would be to cook the potato cups longer.  But, there weren't many left at the end of the night so that is always a good sign! Enjoy!

Creamy Crab-Filled Potato Nests

Ingredients:

3 cups (750 mL) shoestring potatoes (see Cook’s Tip)

1 egg white

1/2 medium red bell pepper

3 green onions with tops, divided

1 lemon

1 can (6 oz/175 g) lump crabmeat, drained

1/2 cup (125 mL) shredded Monterey Jack cheese, divided

1/4 cup (50 mL) light mayonnaise

1/2 tsp (2 mL) Dijon mustard

Directions:

1.  Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into smaller pieces. Place into Classic Batter Bowl; add egg white and toss to coat using Small Mix 'N Scraper(R). Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide potato mixture evenly among cups of pan. Press tops with Mini-Tart Shaper to make indentations; bake 3–5 minutes or just until edges of nests begin to brown. Remove pan from oven to Stackable Cooling Rack.

2.  Meanwhile, on Cutting Board, finely chop bell pepper using Food Chopper; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Stainless Whisk as reamer, juice lemon to measure 1 tbsp (15 mL). In clean batter bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup (50 mL) of the cheese, mayonnaise and mustard; mix well.

3.  Divide crab mixture evenly among nests using clean large Adjustable Measuring Spoon (about 2 tsp/10 mL) and sprinkle with remaining cheese. Bake 5–7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.

Yield:  12 servings

Cheesy Artichoke Cups- Pampered Chef

These little cups were made for our New Year's Eve party.  I've said it over and over again, I just love bite sized appetizers.  Well really, bite sized anything.  I picked out this recipe because I love the green olive/ artichoke combination.  It's the first time I've used the wonton wrappers in a recipe and it was much easier than I imagined.  I make the filling earlier in the day and kept it in the fridge.  All I had to do was use my small pampered chef scoop to fill each cup and popped them in the oven.  This recipe did not disappoint. Enjoy! 

Cheesy Artichoke Cups

Ingredients: 24   small wonton wrappers (3-inch squares) 2   jars (6.25 ounces each) marinated artichoke hearts 1/4   cup chopped red bell pepper 1/3   cup sliced ripe pitted olives 1/4   cup (1 ounce) fresh grated Parmesan cheese 1   garlic clove, pressed 1/2   cup mayonnaise Directions: Preheat oven to 350°F. Press wonton wrappers into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Drain artichoke hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus®. Grate cheese using Deluxe Cheese Grater. Press garlic using Garlic Press. Combine chopped vegetables, olives, cheese, garlic and mayonnaise in Classic Batter Bowl. Fill prepared muffin cups with artichoke mixture using Small Scoop (1 scoop per muffin cup). Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm. Yield: 24 servings Nutrients per serving: Calories 79, Total Fat 6 g

Brie- Apple Pastry Bites

I'm pretty sure I've shared my love of anything and everything bite sized before.  You just cant go wrong with an appetizer or dessert that you can "one bite".  Which is exactly the reason I ripped this recipe out of the December/ January Taste of Home magazine last year.  I've been wanting to make them every since, but I never got around to it...until recently.  Last Sunday, I hosted a cookie exchange at my house. I was looking for a few appetizers to serve that weren't too heavy.  I knew these would be perfect...and they were.  I have to give my wonderful mother for making them while I was running around like a mad woman to get last minute things done for the party done.  They looked pretty easy to make...but I can't tell you for sure.  What I can tell you is that I could not stop eating them.  You'll definitely want to add these to your holiday party appetizer list. Enjoy! 

PS.  I used the Pampered Chef mini muffin pan to make this recipe =-)

• 48 Servings
• Prep: 30 min. Bake: 15 min.

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Ingredients

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 round (8 ounces) Brie cheese, cut into 1/2-inch cubes
• 1 medium apple, chopped
• 2/3 cup sliced almonds
• 1/2 cup chopped walnuts
• 1/4 cup dried cranberries
• Ground nutmeg

Directions

• Unfold puff pastry; cut each sheet into 24 squares. Gently press squares onto the bottoms of 48 greased miniature muffin cups.
• Combine the cheese, apple, nuts and cranberries; spoon into cups. Bake at 375° for 12-15 minutes or until cheese is melted. Sprinkle with nutmeg. Yield: 4 dozen.

Pampered Chef- Chocolate Chip Peanut Butter Cookies

I'm still in search of the prefect recipe for my cookie exchange this weekend.

When I made these, I was still working towards my Pampered Chef recipe goal.  I'm doing a great job of stocking up on cookies for the season.  As of now, I have 5 dozen frozen cookies, three different kinds!

  Again, any cookie recipe that is ready to bake in 10 minutes or less gets a thumbs up from me! These are delcious.  I think next time I'll use creamy peanut butter, there was something about the peanut chunks that I didn't love.  But, I still managed to eat way more than I should have!  

Chocolate Chip Peanut Butter Cookies

Ingredients:

1/2	cup crunchy-style peanut butter
3/4	cup vegetable shortening
1/2	cup firmly packed brown sugar
1/2	cup granulated sugar
1	egg
1	teaspoon vanilla
1 1/4	cups all-purpose flour
1/2	teaspoon baking soda
1/4	teaspoon salt
1	package (6 ounces) chocolate morsels

Directions:

1. Preheat oven to 375°F. Measure peanut butter, shortening and brown sugar into Classic Batter Bowl using Measure-All® Cup. Add granulated sugar, egg and vanilla; beat until thoroughly combined.
2. In Small Batter Bowl, stir together flour, baking soda and salt. Add to peanut butter mixture; mix well. Stir in chocolate morsels. Using Medium Scoop, drop batter 2 inches apart onto Rectangle Stone. Bake 10-15 minutes. Let stand 2 minutes; remove cookies to Stackable Cooling Rack to cool.

Yield: 4 dozen cookies

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