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

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Six Can Chicken Tortilla Soup

This recipe is one of my favorite winter crock pot meals.  

You'll be glad you made it.  Enjoy!

Adapted from AllRecipes. 

A friend of mine let me have this recipe that her husband had made the night before.  I'm all about quick and easy meals and I knew this one would work perfectly in the crock pot.  It was also a chilly week, so soup ended up being the perfect dinner! Her husband made a few changes to the recipe, which are in red below.  I threw this baby in the crock pot on low for 4-6 hours.  ENJOY!

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) cans chicken broth
• 2 cups of shredded chicken 
• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 2 cans of cream of chicken soup 

Directions

I used rotisserie chicken that was already cooked.  I threw everything in the crock pot and cooked it for 4-6 hours, stirring a few times along the way. 

French Toast Casserole

Recipe from Pillsbury

This casserole is our new Christmas morning tradition. 

 Ah-mazing!

INGREDIENTS

French Toast Bake

1/4

cup LAND O LAKES® Butter, melted

2

cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

6

LAND O LAKES® Eggs

1/2

cup heavy whipping cream

2

teaspoons ground cinnamon

2

teaspoons vanilla

1

cup Fisher® Chef's Naturals® Chopped Pecans

1

cup maple syrup

Garnish

Icing from cinnamon rolls

Powdered sugar

1/2

cup maple syrup, if desired

DIRECTIONS

1Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.2In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.3Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.4Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Candy Cane Punch

Recipe found on Pinterest.  Originally from Taste of Home. 

My mom and I made this punch for our annual Christmas Eve party.  My picture is definitely not as pretty as the Taste of Home picture, but the punch was definitely just as delicious.  I'm sure of that.  This will be a traditional drink on Christmas Eve from here on out! 

Ingredients

• 2 jars (10 ounces each) strawberry jelly
• 2 liters lemon-lime soda, divided
• 2 quarts peppermint stick ice cream
• Miniature candy canes, optional

Directions

• In a large saucepan, melt jelly with 2 cups soda.
•  Chill the jelly mixture and remaining soda. 
• Just before serving, place 6 cups ice cream in a 
• punch bowl.
•  Gently stir in jelly mixture. 
• Add remaining soda. Add remaining ice cream by scoopfuls. 
• Garnish with candy canes if desired. 
• Yield: 3-1/2 quarts. 
• 
  

10

Zesty Chicken & Pasta

Recipe courtesy of Kraft Foods

A delicious and healthy dinner.  

what you need

1 pkg. (8 oz.) fusilli pasta, uncooked (I used whole wheat penne)

1/2 cup  KRAFT Light House Italian Dressing, divided

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces

2 cups  small broccoli florets

1 large red pepper, chopped

1 small  onion, thinly sliced

1 Tbsp. chopped fresh parsley

1/4 cup  KRAFT Grated Parmesan Cheese

make it

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.

DRAIN pasta; toss with chicken mixture and remaining dressing. Top with cheese.

Nutella Cookies

This recipe comes from Tasty Kitchen.  I LOVE Nutella.  I add it to my cream of wheat, love it on bananas, etc.  When I found this recipe with so few ingredients, I had to give it a try.  I made Nutella cookies last year, but these are much better!  You'll definitely want to add these to your Christmas cookie platters! 

Ingredients:

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

Preparation Instructions:

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.