Friday, December 21, 2012

Hot Cider

Hot Cider

1 gallon Baugher's Apple Cider
1 tablespoon whole allspice
1 tablespoon whole cloves
6 (3-inch) sticks cinnamon broken

In saucepan heat 1 gallon of Baugher's Apple Cider. Add cheesecloth spice bag. Simmer 5-10 minutes or until spicy enough to suit taste. Remove bag. Serve piping hot.

If desired to use for less than 1 gallon of cider or desired less spiced flavor, empty 1/2 contents out of bag and use other 1/2 contents in washed and dried bag at a later time.

Spices can be put in a percolator basket of coffee pot and percolate.

Iced spiced cider - make hot spiced cider, chill before serving.

Mini Gingerbread House

Mini Gingerbread House

1 cup light corn syrup (GINGERBREAD)
1/2 cup firmly packed brown sugar (GINGERBREAD)
1/2 cup vegetable shortening (GINGERBREAD)
4 cups all-purpose flour (GINGERBREAD)
1 tablespoon ground ginger (GINGERBREAD)
1 tablespoon ground cinnamon (GINGERBREAD)
1 cup confectioners' sugar (ICING GLUE)
1/4 teaspoon cream of tartar (ICING GLUE)
1 egg white (ICING GLUE)
1/3 cup boiling water (ICING GLUE)
prepared vanilla frosting (DECORATIONS)
bite-sized frosted wheat cereal (DECORATIONS)
striped chocolate candies (DECORATIONS)
various shaped pretzels (DECORATIONS)
ice cream cone (DECORATIONS)
stiff cardboard
pastry bag with small and medium round tips


1. Preheat oven to 350 degrees F. In a small pan, cook corn syrup, brown sugar and vegetable shortening over medium heat, stirring until smooth.
2. In a large bowl, combine flour, ginger and cinnamon. Mix well. Add corn syrup mixture, stirring until dough forms. On a lightly floured surface, roll dough out to a 1/2-inch-thick rectangle. Cut shapes (see template); place 1 inch apart on baking sheets. Bake 10 to 15 minutes. Place sheets on racks; cool slightly. Trim cookies; cool completely.


1. For icing glue, in a medium bowl, combine confectioners' sugar, cream of tarter and egg white; add boiling water. Beat until icing holds stiff peaks.
2. Working with the front and sides of the house first, generously apply the icing glue along adjoining sides. (It's best to apply icing with a pastry bag filled with a medium tip, but you can also use a spatula.) Hold the walls upright while the icing hardens. Repeat with remaining sides.
3. Once sides are firmly together, liberally apply icing glue to bottom edges. Attach house framework to the cardboard base. Let icing harden.
4. Next, apply roof. For best results, apply the icing glue to top edges of side, front and back walls. Apply icing glue along peak of roof. Gently press roof pieces in place. Allow icing to harden well before decorating.


1. Using a pastry bag fitted with a small tip, pipe decorations onto house.
2. Spread cardboard base with frosting and attach frosted cereal or pretzels as a fence while frosting is still moist.
3. Spread the roof liberally with frosting and attach striped chocolate candies or other sweets as desired. Let icing harden before moving to display area.

Black Bottom Cupcakes

Black Bottom Cupcakes

Servings 40

1 (8-ounce) package cream cheese
1/8 teaspoon salt
1 beaten egg
1/3 cup sugar
1 (6-ounce) package chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 tablespoon vinegar
1/3 cup cooking oil
1 teaspoon vanilla extract

Combine with 1 mixer: cream cheese, salt, egg, sugar.

Stir in chocolate chips.

Sift together: flour, sugar, cocoa, baking soda and salt.

In large bowl, add water, vinegar, cooking oil and vanilla.

Add dry ingredients to this mixture with electric mixer. Fill cupcake liners 1/2 full with chocolate mixture, then drop a teaspoon of cream cheese mixture on top.

Bake 350 degrees F for 20 minutes.

Almond Kissed Cookies

Almond Kissed Cookies

Servings 42

1 cup divided BLUE DIAMOND Sliced Almonds
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup softened butter or margarine (2 sticks)
1 1/2 cups powdered sugar
1 egg
1 to 2 teaspoon freshly grated orange peel
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Semi-Sweet or Milk Chocolate

Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside. Beat butter and powdered sugar in bowl until fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Shape dough into two logs, about 1 1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). Wrap in wax paper or plastic wrap; refrigerate until well chilled, at least 2 hours. Heat oven to 375 degrees F. Lightly grease cookie sheets. Slice dough into 1/2 inch thick slices. Place on cookie sheet about 2 inches apart. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3 MINI KISSES and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.

Thursday, December 20, 2012

Reese's Pieces Ice Cream Saucers

Reese's Pieces Ice Cream Saucers

Servings 12

1/2 cup softened butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1 1/4 cups REESE'S PIECES Candies divided

1. Heat oven to 375 degrees F.
2. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in 3/4 cup candies. Drop by teaspoons onto ungreased cookie sheet. Place 2 or 3 of remaining candies on top of each cookie near center.
3. Bake 10 to 11 minutes or until soft-set (do not over bake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Makes about 3 1/2 dozen cookies.


1. Follow directions above to prepare recipe except use 1/2 cup shortening instead of butter or margarine. Do not add candies to batter. Refrigerate batter about 1 hour.
2. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. Flatten each with palm of hand or bottom of glass into 2 1/4 inch circle about 1/4 inch thick; evenly space 8 to 10 candies on top of each.
3. Bake at 375 degrees F 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Place a scoop of slightly softened vanilla ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in plastic wrap; immediately place in freezer. Freeze until firm.

Cream Cheese Penguins

Cream Cheese Penguins

Servings 18

18 pitted jumbo black olives
1 (8-ounce) package softened cream cheese
18 small black olives
1 carrot

1. Cut a slit from top and bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut out a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Tuesday, December 18, 2012

Crumbly Apple Pie

Crumbly Apple Pie

Servings 8

1 cup all-purpose flour (CRUST)
1/2 teaspoon salt (CRUST)
1/3 cup chilled solid vegetable shortening (CRUST)
1/4 cup ice water (CRUST)
7 peeled, cored, and very thinly sliced medium Granny Smith, Golden Delicious, or Gravenstein apples (FILLING)
1/2 cup granulated sugar (FILLING)
1 teaspoon ground cinnamon (FILLING)
1/4 teaspoon ground nutmeg (FILLING)
1/4 teaspoon salt (FILLING)
3/4 cup firmly packed dark brown sugar (TOPPING)
3/4 cup all-purpose flour (TOPPING)
1/2 teaspoon ground nutmeg (TOPPING)
1/3 cup chilled, cut in small pieces butter (TOPPING)

1. Place oven rack into lowest position. Preheat oven to 400 degrees F.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
5. To prepare filling, mix together all ingredients. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
7. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.

Cranberry Walnut Cheesecake Pie

Cranberry Walnut Cheesecake Pie

Servings 10

1 1/4 cups cold milk
2 (4-serving) packages JELL-O Cheesecake Flavor Instant Pudding
1/2 teaspoon grated lemon peel
1 (8-ounce) tub thawed COOL WHIP Whipped Topping divided
1 (6-ounce) each KEEBLER Ready Crust Graham Cracker Pie Crust
1 (16-ounce) can whole cranberry sauce divided
1/2 cup toasted, chopped walnuts divided

Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in 1/2 of whipped topping.

Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture. Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture.

Refrigerate 4 hours until set. Garnish with remaining whipped topping and walnuts. Serve with remaining cranberry sauce.

Saturday, December 15, 2012

Mini Kisses Chocolate Blossoms

Mini Kisses Chocolate Blossoms

Servings 48

1 cup softened butter or margarine (2 sticks)
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Additional sugar
1 3/4 cups HERSHEY'S MINI KISSES Semi-Sweet Baking Pieces (10-ounce) package

1. Beat butter, 1 1/2 cups sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
2. Heat oven to 350 degrees F. Shape dough into 1 1/8-inch balls; roll into sugar. Place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Remove from oven. Place 3 MINI KISSES on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.

Saturday, December 1, 2012

Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad

1 (1-pound) package pasta
1 (12-ounce) bottle Roasted Red Pepper dressing
1 (14.5-ounce) can drained corn
1 (14.5-ounce) can drained diced tomatoes
1/2 chopped onion
1 1/2 cups chopped sweet peppers (yellow, orange and red)
3 tablespoons The Pampered Chef Greek Rub
1 (1-ounce) package ranch salad dressing mix
2 tablespoons sugar

Cook pasta according to package directions. Strain and add Roasted Red Pepper dressing and ranch salad dressing mix.

Caramelize together with olive oil: corn, diced tomatoes, onion and sweet peppers with Greek Rub.

Add vegetables to pasta. Stir in sugar. Simmer on low-medium heat for 5 minutes.

Allow to cool and refrigerate until ready to serve.

Friday, November 30, 2012

Banana Pudding Cake

Banana Pudding Cake

1-2 small ripe bananas
1 package yellow cake mix
1 package banana cream or vanilla instant pudding
4 eggs
1 cup water
1/4 cup oil
1/2 cup chopped nuts
confectioners' sugar

Slice bananas into large mixer bowl, beat until well mashed. Add remaining ingredients. Blend, then beat at medium speed with electric mixer for 2 minutes. Poue into well greased and floured Bundt pan. Bake 350 degrees F for 60 to 70 minutes. Cool in pan at least 15 minutes. Sprinkle with confectioners' sugar.

Thursday, November 29, 2012

Brown Sugar Fudge

Brown Sugar Fudge

2/3 cup evaporated milk
2 cups firmly packed brown sugar
3/4 cup cut into chunks unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla
1 3/4 cups powdered sugar
1 cup toasted walnuts optional

In a heavy medium-sized pot, bring first four ingredients to a boil over medium-high heat, stirring constantly. Reduce heat to low and stir frequently until a candy thermometer reads 240 degrees F, about 20-30 minutes.

Pour into a metal bowl (a plastic one will melt) and add vanilla. Beat with electric mixer at medium speed. Add powdered sugar slowly and continue beating until fudge is thick and smooth, about 3-4 minutes.

Add walnuts and stir with spoon. Spread in an ungreased 8 inch square pan; refrigerate uncovered for about 30 minutes. Cut into small squares before serving.

Wednesday, November 28, 2012

Robyn's Chicken Salad

Robyn's Chicken Salad

1 seasoned with SeasonAll, Garlic & Montreal Chicken seasoning, shredded whole chicken
1 shredded Vidalia onion
1 tablespoon ranch salad dressing
1 tablespoon parsley
1 tablespoon vinegar
2 tablespoons granulated garlic
1 tablespoon shredded bacon
1 tablespoon black pepper
1 teaspoon salt
2 1/2 cups mayonnaise approximately

Mix ingredients.

Refrigerate until serving.

Monday, November 26, 2012

Black Forest Cake

Black Forest Cake

Servings 12

2 (20-ounce) cans undrained tart pitted cherries
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons vanilla extract
2 (9-inch) eachs baked and cooled chocolate cake layers
3 cups cold whipping cream
1/3 cup confectioners' sugar

1. Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer, set aside.
3. Beat cold whipping cream and the confectioners' sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping; top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

Sunday, November 25, 2012

Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake

Servings 12

4 pounds cut into 1/4 inch cubes russet potatoes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons cubed butter
1 (8-ounce) package shredded Colby Monterey Jack Cheese blend
1 (8-ounce) bottle ranch salad dressing

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Thursday, November 22, 2012

Mom's Delicious Oyster Corn Bread Dressing

Mom's Delicious Oyster Corn Bread Dressing

Servings 12

1 peeled and cubed sweet potato
2 (8-ounce) packages dry corn bread mix
1 (16-ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk chopped celery
1 bunch chopped green onion
1 chopped large onion
1/4 bunch chopped fresh parsley
2 (8-ounce) cans oysters liquid reserved

1. Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash and set aside.
2. Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
4. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Wednesday, November 21, 2012

Scalloped Pineapple

Scalloped Pineapple

1/2 cup melted butter
3 eggs
6 slices cubed bread
1/2 cup milk
2 cups sugar
1 (16-ounce) can drained crushed pineapple

Mix ingredients together.
Bake on 350 degrees F for 35 minutes, uncovered.

Tuesday, November 20, 2012

Hershey's Harvest Candy Candle Wreath

Hershey's Harvest Candy Candle Wreath

Servings 2

1 piece 9x13 florist foam
2 8 to 10 inch candles
decorative moss
U-shaped craft pins
Artificial ivy or other greens
Green 18-gauge craft wire
HERSHEY'S KISSES Milk Chocolates harvest foils
YORK small Peppermint Patties harvest foils
ROLO Caramels in Milk Chocolate harvest foils
Reese's Peanut Butter Cup Miniatures harvest foils

1. Cut foam in half. Push a candle into center of each foam piece. Cover each half with moss, pinning in place with craft pins.
2. Insert different lengths of craft wire into candies. Insert into foam.

Robyn's Apple-Cranberry Sausage Stuffing

Robyn's Apple-Cranberry Sausage Stuffing

1 loaf cubed white bread
1 1/2 cups prebaked, crumbled cornbread
1/2 chopped large green pepper
1 bunch chopped celery with leaves
2 cloves shaved garlic
1 pound loose sausage
4-5 stalks chopped green onions
4 eggs
1 stick melted butter
1/4 cup dried cranberries
2 chopped medium red delicious apples
salt and pepper to taste

Mix and put in casserole on 375 degrees F for 25-30 minutes.

Monday, October 22, 2012

Stuffed Tilapia

9 pieces tilapia filets seasoned with Old Bay

1 loaf bread
6 eggs, beaten
1/2 onion, chopped
1 yellow bell pepper, chopped
1 small container cherry tomatoes, quartered
4 tbsp cream cheese, whipped
4 tbsp Mrs Dash Garlic & Herb
2 tbsp Old Bay

Bake on 350 degrees F until fish is cooked through (about 30-40 mins).

Top with slice of colby jack cheese, allow to melt.

Saturday, August 25, 2012

I forgot the bacon bits!!

Last night I ran into a slight problem. I was making baked potatoes for supper, but realized I had forgotten bacon bits. However, I had left over ham in the refrigerator. I took the ham and put it in The Pampered Chef  Manual Food Processor until in small bits. Just like bacon bits!

Tuesday, April 24, 2012

McCormick Grill Mates!

Are not just for the grill!!!

Use them in every day cooking to give your food a grilled taste!

Even in sauces!!

Sunday, January 22, 2012

Blog on Hold

Blog is on hold until my software gets fixed :(

Monday, January 16, 2012

Cake Mistakes

Thank you Amber for letting me use your 'ut oh' for my blog!

Everyone makes cake mistakes... even me... they aren't easy when you're trying to decorate them.

Solution to this 'cake mistake'....

1. Make sure the cake is completely cooled (which she did... yay Amber!).

2. Our mom's always used butter knives to spread icing... not so easy... a better solution is one of The Pampered Chef spreaders. They come in 3 sizes...

All- Purpose Spreader -

Small Spreader -

Large Spreader -

3. Even if you still make a mess of the icing (I do all the time no matter what)... Carefully remove the cake from the pan/plate you applied the icing with using The Pampered Chef Mega Lifter ( onto another plate and refrigerate if possible.

4. If you want an elegant presentation, check out The Pampered Chef Cake Pedestal -

Sunday, January 15, 2012

Abbey Cocktail

It's the weekend... so drink up!

Abbey Cocktail
Yield: 2 Servings 
2 oz Gin
1 oz Orange Juice
3 dashes Dark Vermouth
3 dashes Angostura Bitters


Friday, January 13, 2012


First 7 people to place a Pampered Chef order on my website ( of $5 or more gets a free Pampered Chef Breast Cancer Awareness pin!

Clam Chowder

It's chilly out today... so here's something to warm you up!

Clam Chowder Yield: 4 Servings 
1 lb Clams, in shells
1 cup Fish stock
3 tbsp Butter
1 each Onion, chopped
1/3 cup Salt pork, diced
2 tbsp All-purpose flour
2 each Potato, diced
3 cups Milk
1 each Bay Leaf
Salt & black pepper

1. Put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over medium heat for 5-8 minutes, until the clam shells open.

2. Discard any clams that have not opened. Set aside a few clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juice.

3. Melt the butter in a large pan, add the onion, and cook gently, stirring, for a few minutes until soft but not browned. Add the salt pork, and cook, stirring, for 1-2 minutes.

4. Add the potatoes, milk, strained clam juice, and bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the shelled clams, and reheat gently for about 5 minutes. Remove the bay leaf and discard.

5. Add salt and pepper to taste. Serve immediately, garnished with the reserved clams in their shells.

Recipe By Classic Home Cooking
Category Soups

Sunday, January 8, 2012

Vesuvio Roasted Chicken & Potatoes

Vesuvio Roasted Chicken & Potatoes Yield: 8 Servings 
1 each roasting chicken (6-7 lbs)
1 each lemon, thinly sliced
4 each large baking potatoes (10-12 ounces)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp coarsely ground black pepper
4 cloves garlic, pressed
1 each Additional lemon wedges (optional)

1. Preheat oven to 35o degrees F. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Starting with neck cavity, losen skin from breast by inserting fingertips under skin and gently pushing between skin and meat. Place 5-6 lemon slices under skin of each breast. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken crosswise on center of rack in The Pampered Chef Roasting Pan, breast side up.

2. Scrub potatoes; prick in several places with fork. Arrange potatoes on rack on both sides of chicken. In small bowl, combine olive oil, slat, black pepper and garlic. Brush mixture evenly over chicken and potatoes. Bake chicken 2 hours to 2 hours, 30 minutes or until meat thermometer registers 180 degrees F in thickest part of thigh and juices run clear. (To prevent overbrowning, loosely cover breast with aluminum foil.) Remove Roasting Pan from oven. Cut string from legs and discard. Carefully remove chicken and potatoes to serving platter. Let chicken stand 15 minutes before carving. Cut potatoes in half. Serve chicken and potatoes with additional lemon wedges, if desired.

Recipe By The Pampered Chef
Category Main Dish; Poultry

Products Used:

Roasting Pan - Retired

Saturday, January 7, 2012

Ranch Veggies

Ranch Veggies Yield:  
1/2 cup white cooking wine
1/4 cup The Pampered Chef Basil Infused Canola Oil, can be substitued with The Pampered Chef Rosemary Infused Canola Oil
4 tbsp Hunt Valley Ranch seasoning
1 tsp The Pampered Chef Peppercorn & Garlic Rub
2 tbsp butter
1/2 lb frozen mixed vegetables

Add to The Pampered Chef 3 qt. sauce pan:

White cooking wine, Basil Infused Canola Oil, Ranch seasoning, Peppercorn & Garlic Rub, butter, and frozen vegetables.

Cook until vegetables are tender, and butter is melted.

Drain and serve.

Recipe By Robyn Ann Grimes
Category Vegetables

Products used:

Rosemary Infused Canola Oil -

Crushed Peppercorn & Garlic Rub -

The Pampered Chef Cookware -

Creamy Applewood Dill Chicken

Creamy Applewood Dill Chicken Yield:  
2-3 each Pre-grilled boneless skinless chicken breasts
2 cups whipped cream cheese
4 tbsp butter
1 tbsp The Pampered Chef All Purpose Dill Mix
1/2 tsp garlic salt
1/2 tsp onion salt
1 tbsp The Pampered Chef Smokey Applewood Rub
French Fried Onions
Rice or Pasta, optional

Place chicken breasts in cooking spray coated The Pampered Chef Square Baker Stoneware.

Melt together on HIGH for 30 seconds - cream cheese and butter

Add to cream cheese mixture: Dill Mix, garlic salt, onion salt, and Smokey Applewood Rub

Spread on top of chicken breasts.

Top with French Fried Onions.

Bake on 350 degrees F for 20-25 minutes.

OPTIONAL: Serve on top of a bed of rice or pasta

Recipe By Robyn Ann Grimes
Category Main Dish; Poultry

Products used:

Square Baker Stoneware -

Friday, January 6, 2012

Tuna Noodle Casserole

Quick and easy!!!

 Tuna Noodle Casserole Yield:  
2 each 12 oz canned tuna
2 each 7 oz canned mushrooms
1 each 15 oz can peas
can Alfredo sauce
1/2 lb wide egg noodles
1 each 6 oz French fried onions

Cook noodles normally.

Strain and rinse in collander: tuna, peas, and mushrooms.

In mixing bowl, combine: tuna, peas, mushrooms and alfredo sauce.

In The Pampered Chef Deep Covered Baker, combine noodles, and tuna mix.

Top with french fried onions.

Bake on 350 degrees F for 20-30 minutes or until onions are crispy.

Recipe By Robyn Ann Grimes
Category Casseroles

Products used in this recipe:

Deep Covered Baker -

Monday, January 2, 2012

January Pampered Chef Specials!!

Check out my January Specials!!! Help me reach my January goal of $6,000 in sales!!!