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

Dark Chocolate Halloween Cups

I made these cups at one of my recent Pampered Chef parties.  The recipe uses 4 of my top selling (and favorite) PC products: the mini muffin pan, small scoop, tart shaper and easy accent decorator.  I use all three at least once a week.  These tasty bites cost less than $5.00 to make and your guest will come back for more, guaranteed! 

Ingredients: 

Dark Chocolate Cake Mix

1 egg

1/2  cup (or 1 stick)melted butter

Vanilla Frosting 

Red & Yellow Food Coloring

Directions: 

1. Melt your butter, add the cake mix and then the egg and mix together in the classic batter bowl. You'll have to put some muscle into the mixing.  

2. Once you get your  dough, simply scoop dough into a mini muffin pan. using the small scoop.  

3. Bake at 350* for 8-10 min 

4. When your cups come out of the oven they will be slightly brown, spray your mini tart shaper with cooking spray to help them not stick and press down the center of each cup. 

Once all the tops are pressed down, move to a cooling rack.

Once the cups have cooled, fill with your favorite frosting using the easy accent decorator.   

*Use the red and yellow food coloring to make the orange frosting for the festive cups.  

*You can use any cake mix and frosting combination for a variety of sweet treats!

Taco Pizza

Ever since I received my new Pampered Chef bar pan, I've been obsessed with making pizza.  It's just so easy to make using the pan and takes less than 30 minutes for a complete meal.  The first creation was the buffalo chicken pizza. This week I decided to make a taco pizza.  I'm usually a big fan of many of the dinners I make, but this one takes the cake.  I went back for  seconds and enjoyed the left overs the next day just as much.  Add this recipe to your menu this week, you won't be disappointed! 

Ingredients: 

1 lb of ground mean (I used turkey)

1 package of taco seasoning

1 tomato chopped

1 avocado chopped

1 can of refried beans 

1 cup of mexican blend cheese

1 small can of sliced olives

1 tube of pizza dough (I used Pillsbury)

3/4 cup shredded lettuce

Directions: 

1.  Preheat oven to 400. Brush the Pampered Chef bar pan with olive oil.  Lay dough onto pan, make sure it's spread out and covering the whole thing.  

2.  Bake for 5-7 minutes or until the dough is slightly brown. 

3.  While the dough is baking, cook the meat.  Once meat is browned, mix in taco seasoning.  

4.  Take out dough from the oven.  Spread the beans over the cooked dough.  

5. Put the meat on top of the beans.  Cover as much of the dough as possible.  Sprinkle the cheese of top of the meat.  Put back in the over until cheese is melted.  Should only take a few minutes.  

6.  Once out of the oven again, top the pizza off with the lettuce, olives, tomatoes and avocado.  

Enjoy!

Buffalo Chicken Pizza

Ingredients: 

1 tube of refrigerated pizza dough 

1/3 cup wing sauce

1/3 cup blue cheese dressing

1 cup shredded mozzarella cheese

2 tsp. Pampered Chef Buffalo Rub

2-3 cups shredded cooked chicken 

Directions: 

Unroll pizza dough and spread on your Pampered Chef large bar pan.  If you don't have a bar pan, you can use a cookie sheet.   

In a small bowl, mix together wing sauce and blue cheese dressing.  Brush some of the mixture over the top of the dough.  Put the dough in the over for 7 minutes at 425 (or whatever is directed on the dough package).

Then mix the chicken with the remaining wing/dressing mixture.  

Take out the dough at about 7 minutes or when the dough begins to bubble.  

Spread the chicken mixture over the dough.  Top with mozzarella cheese and 2 tsp of the Buffalo Rub.  

Bake for another 5-7 minutes, or until cheese is melted.  

Cut & Serve.  

ENJOY!

Pampered Chef Three Cheese Garden Pizza

Three-Cheese Garden Pizza

Ingredients:
1   package (10 ounces) refrigerated pizza crust 1   small onion, sliced into rings 1   medium zucchini, sliced 2   plum tomatoes, sliced 1   cup mushrooms, sliced		2   garlic cloves, pressed 1   cup (4 ounces) shredded mozzarella cheese 1   cup (4 ounces) shredded cheddar cheese 1/4   cup (1 ounce) grated fresh Parmesan cheese 1   teaspoon Pantry Italian Seasoning Mix

Directions:
1.	Preheat oven to 400°F. Using lightly floured Baker's Roller™, roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
2.	Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.
3.	Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.
Yield: 8 servings

Pampered Chef-S'more Cups

I had first come across this recipe on Pinterest.  I have been addicted to everything and anything smores recently.  This one caught my eye immediately.  Then, I realized it was a Pampered Chef recipe.  Score!  I definitely had all of the tools for this recipe and couldn't wait to make it.  It was very easy to make.  But, you have to be patient with this recipe.  I wanted to take the cups out of the muffin pan before they were completely cooled.  But, they will fall apart if you do! I did make some changes to the recipe, but only to make it quicker and easier to make.  I used crushed graham crackers instead of crushing them myself.  I also used the Baker's melting chocolate in a cup.  It took 30 seconds to melt and I was able to save the leftover chocolate.  There weren't any leftover at our football kickoff party this past weekend.  Enjoy!

S'more Cups

Ingredients: 7   whole graham crackers (1 cup/250 mL finely crushed) 1/4   cup (50 mL) powdered sugar 6   tbsp (90 mL) butter, melted 4   bars (1.55 oz or 43 g each) milk chocolate candy, divided 12   large marshmallows Directions: Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set. Yield: 24 cups Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g Cook’s Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking. The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature. Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. © 2011 The Pampered Chef used under license. www.pamperedchef.com

Pampered Chef- Chocolate Nut Tarts

My mom made this Pampered Chef recipe two weeks ago at my first pampered chef party.  This recipe uses my favorite PC product, the mini muffin pan.  If you don't have a mini muffin pan, you must get one.  You can make the best bite size appetizers and desserts in them.  I use mine twice a week.  I'm so glad my mom decided to make this recipe, because it is now a new favorite of mine.  I made these for our football party this weekend and there was only a few leftover.  I froze them, hoping to take them out again for another party.  But...that didn't last long.  Hubs and I took them out tonight for dessert!  These are a must make! 

Chocolate Nut Tarts

Source: The Pampered Chef

1 (15 ounce) package fudge brownie mix (I prefer Dark Chocolate mix)
2 1/2 cups pecans or walnuts
1 tablespoon butter, melted
2 tablespoons dark corn syrup

Heat oven to 350 degrees F.

Prepare brownie mix in bowl according to package directions and set aside.

Chop nuts finely with the food chopper. Combine nuts, butter and corn syrup.

Generously spray mini-muffin pans with vegetable oil spray. Use the small stainless steel scoop to portion nuts into bottom of mini-muffin pan cups. Press with min-tart shaper to form a shallow crust (nuts will go up sides to form a cup). Flour mini-tart shaper after each use. Place brownie mixture on top of nuts with small stainless steel scoop. Bake for 13 to 16 minutes. Cool for 15 minutes or until tarts remove easily from pan.

48 tarts

To purchase any of the tools mentioned in this post, visit my Pampered Chef website.