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.

  

Wine Cork Menu Board

I saw a cute menu board posted on Pinterest a while back.  I knew I wanted to make one, but wanted one to fit into the wine & red theme of our kitchen. After lots of contemplation, I decided to use some of my wine works to make my menu.  I originally wanted them cut long, but I didn't communicate that to my MR when I asked him to cut them.  Opps!  So instead of doing one row with flat corks, I did two rows of corks cut in half.  I actually think it looks better this way.  

Here is the frame I started with.  I put the glass in the frame and hot glued two rows of corks onto the glass.  Then, I used scrapbook paper as the background.  After that, I used a Sharpie to write the days of the week on the glass.  I'll use an Expo marker to fill in my dinner choices. That way it will be easy to wipe off.   I decided to buy a frame holder to place on the counter instead of hanging it on the wall. This will definitely be a statement piece in our kitchen.

Pesto Chicken Bundles

This is the third variation of the chicken bundles I've made recently.  Love Love Love the convenience of using Pillsbury crescent rolls! I love the pesto, chicken and cheese combination.  I thought, why not tuck it into a crescent pocket and make it into a dinner? Took 10 minutes to prepare and another 12 to cook.  Dinner in less than 30 minutes, yes please!

Ingredients: 

1 can of Pillsbury Crescent Rolls (I use reduced fat)

2 cups of shredded chicken

1/2 cup of pesto (I use already prepared)

1/2 cup of shredded provolone cheese

olive oil

salt and pepper to taste

Directions: 

Place crescent rolls onto an ungreased baking sheet.  Separate them into 4 squares (2 triangles together).  Pinch edges together.  

Saute chicken with pesto.  I used rotisserie chicken that I had frozen the week before, so all I had to do was thaw and reheat it.  I heated it for a minute then added the pesto.  I mixed it in and cooked until it was heated through.  

Shred a half a cup of provolone cheese.  I did one cup and it was too much.  

Place a spoonful of chicken towards the bottom of the dough.  Top with a small spoonful of provolone cheese.  Fold dough over to form a pocket.  Press edges together.  

Brush with olive oil and sprinkle some salt and pepper on top.  

Bake at 350 for 12-15 minutes or as directed on package of rolls.  

Enjoy!

Pampered Chef- Avacado Salsa Cups

I made this appetizer for my first Pampered Chef party.   Actually, I made Mr. make the recipe because I was too busy preparing for the party! Anyhow, they were so easy and my guests loved them.  One of my favorite Pampered Chef products is the Mini Muffin Pan.  I use mine all the time and always make one recipe at each party using it.  It's a top 5 in my kitchen.  From bite sized appetizers to desserts, you can't go wrong.  To order one, visit my site. Make sure to add this recipe to your fall football party list! 

Avocado Salsa Cups 

Tortilla Cups

6 (11-in./28-cm) flour tortillas
1 tbsp (15 mL) vegetable oil

Avocado Filling

2 small plum tomatoes
2 small avocados
2 tbsp (30 mL) chopped fresh cilantro
2 tbsp (30 mL) lime juice
2 garlic cloves, pressed
1/4 tsp (1 mL) salt
1/2 cup (125 mL) sour cream Additional chopped fresh cilantro (optional)



Directions:
Preheat oven to 350°F (180°C). For cups, using Pizza Cutter, trim tortillas to form six 6-in. (15-cm) squares. Cut each square into quarters for a total of twenty-four 3-in. (7.5-cm) squares. Make a 1-in. (2.5-cm) cut from each corner toward the center of each square. Brush both sides of each square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp. Remove from oven.

For filling, core and seed tomatoes. Finely dice tomatoes and avocados using Utility Knife. Chop cilantro with Food Chopper. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed with Garlic Press and salt in Classic Batter Bowl.

Fill cups with filling using Easy Adjustable Measuring Spoon. Spoon sour cream into resealable plastic bag; trim corner using Utility Knife to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.

Yield: 24 servings

Carrot Cake Cupcakes (Light)

I found a recipe for carrot cake bars in the June issue of Fitness magazine.  I wanted treats to pass out on the first day of school and I had leftover carrots from my carrot, coconut & walnut bread.  So, I decided to try this "healthier" recipe and make them into cupcakes to share with my coworkers.  Below you will find the recipe from the magazine.  I followed all directions, except I used store bought frosting.  Loved the way these came out and will be making these again this fall. 

 Ingredients:

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 7 egg whites slightly beaten (1 cup)
• ½ cup applesauce
• ½ cup canola oil
• 3 cups finely shredded carrot

Frosting Ingredients:

• 2 cups powdered sugar
• 8 ounces reduced-fat cream cheese

Directions:

1. Preheat oven to 350 degrees & coat a 15 x 10 inch baking dish with cooking spray.
2. Stir together dry ingredients.
3. Spread batter into the prepared pan & bake until toothpick inserted near the center comes out clean…about 25-30 minutes.
4. Cool completely!
5. Frosting: beat together powdered sugar & cream cheese until smooth & spread over cooled cake.
6. 
   
   

Burrito Casserole

I recently subscribed to Family Circle magazine through a great deal I found on Coupon Divas. I've received a few issues already and am very pleased with my purchase. This is one of the recipes I ripped out and placed in my binder. I pulled it out last week because I wanted to make something that would give Mr & I lots of leftovers for the week.  Mission accomplished with this recipe.  We both had lunch for 4 days with the leftovers.  I did make a few changes, which I noted below.  Enjoy! 

Ingredients

• 2 packages (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
• 1 jar (15 1/2 ounces) salsa
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) refried beans
• 1 package (10 ounces) frozen corn, thawed
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• 1 1/2 cups shredded reduced-fat taco-cheese blend
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry (I used 1 package)
• 3 tablespoons chopped cilantro
• I added 2 cups of cubed cooked chicken
• 3 TBS sour cream

Directions

1. In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, chicken, corn, chile powder and cumin.

2. Coat a 12 x 8 x 2-inch baking dish with nonstick cooking spray. Spread half of the rice mixture evenly in dish. Layer refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese.

3. Cover with plastic wrap and refrigerate for up to 2 days. I made mine in one night

4. Heat oven to 350 degrees F. Bake, uncovered, for 35 minutes or until internal temperature registers 140 degrees F. Sprinkle with cilantro before serving and add a dab of sour cream to the top. 

Carrot, Coconut & Walnut Bread

I made this bread a few weeks ago, hoping to have it for the week.  But, I brought it to work and it was gone in an hour. Enjoy!

Ingredients: 

1 cup shredded carrot

1 cup shredded coconut 

3/4 cup toasted walnuts

1 3/4 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

2 eggs

1/2 cup vegetable oil

1/2 cup plain greek yogurt 

1 tsp vanilla 

Directions: 

Preheat the oven to 350.  Grease a 9 X 5 loaf pan. Mix the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.  Add the coconut and walnuts to the mix.  In a medium bowl, whisk the eggs, oil, vanilla and yogurt.  Stir in the shredded carrot to the egg mixture.  Fold the egg mixture into the dry mixture.  Spread the batter into a prepares loaf pan.  Bake for about 55 minutes or until a toothpick comes out clean.  Cool for 30 minutes in the pan, on a rack.  Then take out of pan to cool completely on the rack.