Pumpkin Cheesecake Pie

2 cups pumpkins
1 cup flour
1/2-1 cup sugar
1/2-1 cup cream cheese softened
3-4 tablespoons cinnamon
3-4 tablespoons nutmeg
1 teaspoon baking powder
1 tablespoon milk (if needed)
2 cups flour sifted CRUST
1 teaspoon salt CRUST
2/3 cup Crisco shortening CRUST
6 tablespoons ice water (more if needed) CRUST
1 tablespoon cinnamon CRUST
1/2 cup sugar CRUST

CRUST:

Mix all ingredients until thick and moist. Refrigerate until ready to use. When ready to use, roll out on lightly floured surface with lightly floured rolling pin. Place in greased pie plate and cut excess edges.

FILLING:

You may need more or less of each ingredient depending on taste and texture - use your own judgement.

Mix all ingredients until well blended. Place into pie crust and smooth top.

Bake at 425 degrees F for 30-40 minutes.

Robyn's Egg Salad

Robyn's Egg Salad

1 1/2 dozens hard boiled eggs chopped
1 cup dill pickles or mild banana peppers diced
1 (2.8-ounce) package real bacon bits
1 medium onion diced
salt and ground black pepper to taste
mayonnaise until creamy

Mix all ingredients until well mixed and creamy.

Tastes like Olive Garden Shrimp & Noodles

Tastes like Olive Garden Shrimp & Noodles

1 pound shrimp peeled & deveined
1 cup chopped tomato
1/2 pound cooked fettuccine or linguine
1 small onion diced
4 tablespoons minced garlic
4 slices bacon cooked & crumbled
1/2 cup Parmesan cheese grated
1/4 tablespoon chopped fresh parsley
1/2 cup dry white wine or chicken broth
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter

Saute garlic & onion in olive oil over medium heat. Add shrimp, stir & cook 1 minute. Add tomatoes, bacon, parsley, salt and pepper. Continue to stir and cook 1 minute. Add wine or broth and let cook down by one-half. Stir in cooked pasta & butter and cook until pasta is hot. Serve with grated Parmesan cheese.

Spicy Shrimp Ceviche Cups

Spicy Shrimp Ceviche Cups

Servings 24

6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)

1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.

3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.

4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.

Sizzling Coconut Shrimp Cakes

Sizzling Coconut Shrimp Cakes

Servings 16

1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)

1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.

2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.

3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.

4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.

Shrimp-Stuffed Portobello Mushrooms

Shrimp-Stuffed Portobello Mushrooms

Servings 2

2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING

1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.

2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.

3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.

Shrimp Wonton Cups

Shrimp Wonton Cups

Servings 24

24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)

1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.

2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.

3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.

Shrimp and Pasta Salad

Shrimp and Pasta Salad

Servings 10

1 pound pasta shell
1 small red onion diced
1 red or yellow pepper diced
1 ripe tomato diced
1 (2 1/4-ounce) can sliced black olives drained
2 tablespoons olive oil
1 pound shrimp peeled and deveined
2 to 3 cloves garlic minced
salt and pepper
1/2 cup Italian salad dressing or to taste

1. Cook pasta according to package directions; rinse and drain well.
2. Combine pasta, onion, bell pepper, tomato and olives in a large bowl.
3. Heat olive oil in a skillet. Add shrimp and garlic. Season with salt and pepper. Saute until shrimp turn pink, 3 to 5 minutes. Do not overcook. Remove shrimp from skillet and cool.
4. Stir cooled shrimp into pasta mixture. Pour Italian dressing over all and mix until well coated. Chill 1 to 2 hours before serving.

Lobster Newburg Dip

Lobster Newburg Dip

Servings 24

1 (16-ounce) loaf French baguette
1/4 cup finely chopped fresh parsley
2 tablespoons butter melted
2 cloves garlic peeled
2 tablespoons finely chopped shallots
1 tablespoon olive oil
1/4 cup sherry
1 (10.75-ounce) can cream of shrimp soup
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
8 ounces cream cheese softened
2 (3-4-ounces) eachs uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)

1. Preheat oven to 400 degrees F. Slice baguette into 1/2-inch-thick slices; cut slices into quarters. Combine bread, parsley and butter in Pampered Chef Stainless (6-quart) Mixing Bowl. Bake bread on Pampered Chef Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Pampered Chef Garlic Slicer. Cook garlic, shallot and oil in Pampered Chef (2-quart) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.

2. Place Pampered Chef Stainless Steamer into Pampered Chef (4-quart) Saucepan; add 3 cups water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into Pampered Chef Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.

Hawaiian Shrimp Stir-Fry with Brown Rice

Hawaiian Shrimp Stir-Fry with Brown Rice

Servings 4

2 bags Success Brown, White or Jasmine Rice
1 pound fresh or frozen peeled shrimp
1/2 cup Hawaiian marinade divided
2 tablespoons canola or vegetable oil
1 (16-ounce) package frozen vegetable stir-fry mix
1 (8-ounce) can pineapple chunk drained (Reserving 2 tablespoons juice)
1 teaspoon light soy sauce

Prepare rice according to package directions. While rice is cooking, combine shrimp and 1/4 cup marinade in medium bowl; blend well. In large skillet, heat oil over medium heat and stir-fry vegetable mix for 1 minute, cover and cook for 4 minutes. Drain shrimp and add to vegetables. Add pineapple, remaining marinade, soy sauce and 2 tablespoons pineapple juice to skillet. Stir-fry until all ingredients are well coated and shrimp is cooked. Serve over rice.

Grilled Shrimp Pitas with Basil Aioli

Grilled Shrimp Pitas with Basil Aioli

Servings 4

1 cup loosely packed fresh basil leaves
1 lemon divided
3 tablespoons light mayonnaise
3 cloves garlic pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 ounces medium uncooked shrimp (26-30 per pound) peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe thinly sliced

1. Finely chop basil using Pampered Chef Chef's Knife. Zest lemon using Pampered Chef Microplane Zester to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Pampered Chef Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in Pampered Chef (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.

2. Combine shrimp, black pepper and remaining pressed garlic in Pampered Chef Small Batter Bowl; mix well. Heat Pampered Chef Grill Pan over medium heat 5 minutes. Spray with olive oil using Pampered Chef Kitchen Spritzer. Place two of the pita halves in pan, top with Pampered Chef Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.

3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Pampered Chef Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve wtih cantaloupe slices.

Golden Seafood Tart

Golden Seafood Tart

Servings 16

4 ounces cooked shrimp chopped (2/3 cup)
1/2 cup broccoli chopped
1/4 cup celery chopped
2 tablespoons onions finely chopped
1 clove garlic pressed
4 ounces Monterey Jack cheese shredded (1 cup)
1/4 cup mayonnaise
1 teaspoon Dijon style mustard
dash ground black pepper
1 (15-ounce) package refrigerated pie crust (2 crusts)
1 egg lightly beaten

1. Preheat oven to 450 degrees F. Using Pampered Chef Food Chopper, chop shrimp, broccoli, celery and onion; place in Pampered Chef Small Batter Bowl. Press garlic over shrimp mixture using Pampered Chef Garlic Press. Shred cheese using Pampered Chef Rotary Grater. Add cheese, mayonnaise, mustard and black pepper to Batter Bowl; mix well. Place one pie crust on Pampered Chef Medium Round Stone with Handles. Spread shrimp mixture over crust to within 1 inch of edge. Brush edge with egg using Pampered Chef Chef's Silicone Basting Brush. Top with remaining crust; pinch edges together. Turn sealed edge up and flute. Using Pampered Chef V-Shaped Cutter, cut slits in top crust. Brush with remaining egg. Bake 20-25 minutes or until deep golden brown. Cut into wedges using Pampered Chef Slice 'N Serve.

Garlic Shrimp Crostini

Garlic Shrimp Crostini

Servings 24

24 slices French bread cut 1/4 inch thick SAVORY CHEESE CROSTINI
2 tablespoons olive oil SAVORY CHEESE CROSTINI
4 ounces cream cheese softened SAVORY CHEESE CROSTINI
1 (3.5-4-ounce) package goat cheese SAVORY CHEESE CROSTINI
3/4 teaspoon Pampered Chef Italian Seasoning Mix SAVORY CHEESE CROSTINI
1 clove garlic pressed SAVORY CHEESE CROSTINI
2 tablespoons butter or margarine GARLIC SHRIMP TOPPING
3 cloves garlic pressed GARLIC SHRIMP TOPPING
12 ounces uncooked small shrimp peeled and deveined (about 50 shrimp) GARLIC SHRIMP TOPPING
1/4 cup finely diced red bell pepper GARLIC SHRIMP TOPPING
2 tablespoons snipped fresh parsley GARLIC SHRIMP TOPPING

1. For crostini, preheat oven to 375 degrees F. Place bread slices on Pampered Chef Rectangle Stone; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In Pampered Chef Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.

2. For shrimp, heat butter in Pampered Chef Large (10-inch) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using Pampered Chef Garlic Press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley.

3. To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately on Pampered Chef Simple Additions Entertaining Set.

Four Seasons Appetizer Pizza

Four Seasons Appetizer Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
1 (8-ounce) container cream cheese spread
2 tablespoons mayonnaise
1 small clove garlic pressed
Pampered Chef Seasoning Mix and pizza toppers for selected variation (variations follow)

1. Preheat oven to 350 degrees F. Unroll crescent roll dough; separate into 8 triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using Pampered Chef Baker's Roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely on Pampered Chef Stackable Cooling Rack.

2. In Pampered Chef Small Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Pampered Chef Garlic Press and seasoning mix for selected variation. Spread evenly over crust using Pampered Chef Large Spreader.

3. Add pizza toppers for selected variation. Refrigerate 30 minutes. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.



Spring Pizza: Add 1 teaspoon Pampered Chef Lemon Pepper Seasoning Mix to the cream cheese mixture. Top pizza with 4 ounces ham, cut into short, thin pieces (1 cup); 3/4 cup chopped broccoli; 1/2 cup quartered cucumber slices; 1/3 cup chopped yellow bell pepper; and 1/8 small red onion, sliced into thin wedges.

Summer Pizza: Add 1 1/2 teaspoons Pampered Chef Asian Seasoning Mix and 1/2 teaspoon soy sauce to the cream cheese mixture. Top pizza with 1/2 cup chopped red bell pepper; 1/2 cup sliced snow peas; 1 small carrot, grated; 1/4 cup chopped peanuts; and 2 tablespoons snipped fresh cilantro.

Fall Pizza: Add 1 teaspoon Pampered Chef Italian Seasoning Mix to the cream cheese mixture. Top pizza with 1 jar (6 ounces) marinated artichoke hearts, patted dry on paper towels and chopped; 2 ounces cotto salami, cut into short, thin strips; 1/2 cup quartered zucchini slices, 1/4 cup sliced ripe olives; and 1 plum tomato, seeded and chopped.

Winter Pizza: Add 1 teaspoon Pampered Chef All-Purpose Dill Mix to the cream cheese mixture. Top pizza with 6 ounces cooked medium shrimp (1 cup). Drizzle with 1/2 cup seafood cocktail sauce. Sprinkle with 1/2 cup chopped celery; 1/3 cup sliced ripe olives; and 2 tablespoons sliced green onion.

Fancy Deviled Eggs

Fancy Deviled Eggs

Servings 12

6 large eggs
1/4 cup garden vegetable cream cheese spread
3 tablespoons spoonable salad dressing or mayonnaise
salt and ground black pepper
Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp

1. Place eggs in single layer in Pampered Chef (2-quart) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.

2. Cut eggs in half lengthwise with Pampered Chef Crinkle Cutter. Carefully remove yolks to Pampered Chef Classic Batter Bowl. Finely chop yolks with Pampered Chef Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.

3. Place yolk mixture in Pampered Chef Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired.

Corn and Shrimp Casserole

Corn and Shrimp Casserole

Servings 6

2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace

Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.

Coconut Shrimp

Coconut Shrimp

Servings 36

1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut

1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.

2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)

3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.

Baja Shrimp Tostadas

Baja Shrimp Tostadas

Servings 12

12 tostada shells
2 tablespoons snipped fresh cilantro
1 medium avocado diced
1/2 cup salsa verde
1 clove garlic pressed
1 pound medium uncooked shrimp (30-35 per pound) peeled and deveined, tails removed
1/2 teaspoon chili powder
2 plum tomatoes
1 cup (4 ounces) queso fresco or Colby and Monterey Jack cheese blend grated
3 cups angel hair cole slaw mix
1/3 cup sliced ripe olives
Additional salsa verde (optional)

1. Preheat oven to 375 degrees F. Arrange six of the tostada shells, overlapping, over Pampered Chef Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven to Pampered Chef Stackable Cooling Rack; repeat with remaining shells and set aside.

2. Snip cilantro using Pampered Chef Professional Shears. Combine cilantro, avocado, salsa verde and garlic pressed with Pampered Chef Garlic Press in Pampered Chef Classic Batter Bowl; mash until smooth with Pampered Chef Nylon Masher and set aside.

3. Spray Pampered Chef (8-inch) Saute Pan with vegetable oil; heat over medium heat until hot. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through; remove from heat.

4. Seed tomatoes using Pampered Chef Core & More; dice using Pampered Chef Color Coated Tomato Knife. Grate queso fresco using Pampered Chef Ultimate Mandoline fitted with grating blade. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives, queso fresco and additional salsa verde, if desired.

Zesty Crab Salad in Cucumber Boats

Zesty Crab Salad in Cucumber Boats

Servings 24

1/4 cup mayonnaise
1/4 cup sour cream
1 clove pressed garlic
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
1 lime
1 (8-ounce) package finely chopped imitation crab meat
1/4 cup grated carrot
1 large English cucumber scored
fresh cilantro springs (optional)

1. In a medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
2. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
3. Cut cucumber in half lengthwise using Pampered Chef Forged Cutlery - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.

Sweet Corn & Crab Poppers

Sweet Corn & Crab Poppers

Servings 12

2/3 cup unseasoned dry bread crumbs divided
3/4 cup thawed frozen corn kernels
1/2 small red bell pepper
1 (.75-ounce) package fresh chives (about 1/4 cup) finely chopped, divided
1 (6-ounce) can lump crabmeat drained
1/2 cup mayonnaise divided
1 egg lightly beaten
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper

1. Preheat oven to 425 degrees F. Spray cups of Pampered Chef Deluxe Mini Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup of the bread crumbs, gently tapping and rotating to coat.

2. Finely chop corn and bell pepper using Pampered Chef Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tablespoon for garnish. Combine corn, bell pepper, remaining 3 tablespoons chives, crabmeat, 1/4 cup bread crumbs, black pepper and salt in Pampered Chef Classic Batter Bowl. Mix well using Pampered Chef Small Mix 'N Scraper.

3. Divide crab mixture evenly among cups of pan. Bake 8-10 minutes or until golden brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.

4. Meanwhile, for sauce, juice lemon to measure 1 teaspoon. Combine juice, cayenne pepper and remaining 1/4 cup mayonnaise in Pampered Chef (1-cup) Prep Bowl; mix well. Top poppers with sauce and reserved chives.

Seafood Pastry Rounds

Seafood Pastry Rounds

Servings 20

1/4 cup finely diced celery CRAB FILLING
1 lemon CRAB FILLING
6 ounces imitation crab meat finely chopped (about 1 cup) CRAB FILLING
4 ounces light chive & onion cream cheese spread CRAB FILLING
1/4 cup light mayonnaise CRAB FILLING
1/2 teaspoon Tabasco hot pepper sauce (optional) CRAB FILLING
2 tablespoons butter or margarine melted CRUMB TOPPING
1 clove garlic pressed CRUMB TOPPING
1 tablespoon chopped fresh parsley CRUMB TOPPING
1/3 cup unseasoned dry bread crumbs CRUMB TOPPING
1 (8-ounce) package Pillsbury Refrigerated Reduced-Fat Crescent Dinner Rolls

1. Preheat oven to 375 degrees F. For crab filling, finely dice celery using Pampered Chef Utility Knife. Zest lemon to measure 2 teaspoons zest using Pampered Chef Lemon Zester/Scorer. Juice lemon to measure 2 teaspoons juice. Chop crabmeat using Pampered Chef Food Chopper. In Pampered Chef Classic Batter Bowl, whisk together cream cheese, mayonnaise and hot pepper sauce, if desired, using Pampered Chef Stainless Steel Whisk. Stir in celery, lemon zest, juice and crabmeat using Pampered Chef Small Mix 'N Scraper.

2. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in small bowl; microwave on HIGH 20-30 seconds or until butter is melted. Chop parsley using Pampered Chef Pizza Cutter. Stir parsley and bread crumbs into butter mixture.

3. Remove crescent dough from package; do not unroll. Thinly slice dough into 20 rounds. Arrange evenly on Pampered Chef Large Round Stone; flatten lightly using Pampered Chef Baker's Roller. Top each dough round with one slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until edges are light golden brown. Remove from oven; serve warm using Pampered Chef Mini-Serving Spatula.

Old Bay Maryland Crab Soup

Old Bay Maryland Crab Soup

Servings 10

1 (28-ounce) can whole tomatoes cut into small pieces (or diced tomatoes)
3 cups water
2 cups beef broth
2 cups shredded beef (from either a roast or beef cubes) cook previously whole, it makes it easier to shred
1 cup frozen lima beans
1 cup sliced carrot
1 cup frozen yellow sweet corn
2 tablespoons chopped onions
1 tablespoon Old Bay
1 or more pound crab meat

1. Place all ingredients except crab and beef in 4-quart saucepan.
2. Heat to boil, cover and boil 5 minutes.
3. Reduce heat to low, add crab and beef, cover and simmer 10 minutes.

Hot Crab Dip

Hot Crab Dip

Servings 40

2 (8-ounce) packages softened cream cheese
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6-ounce) cans crab meat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika for garnish

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Hot Artichoke Crabmeat Dip

Hot Artichoke Crabmeat Dip

Servings 16

1 (8-ounce) package cream cheese softened
1 cup mayonnaise
1 clove garlic pressed
1 (14-ounce) can artichoke hearts in water drained and chopped
1 (8-ounce) package imitation crab meat chopped (about 1 1/2 cups)
3/4 cup (3 ounces) grated fresh parmesan cheese
1/3 cup thinly sliced green onions with tops
1 lemon
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper
Additional sliced green onion
Baked Pita Chips

1. Preheat oven to 350 degrees F. Combine cream cheese and mayonnaise in Pampered Chef Classic Batter Bowl; mix well. Press garlic into batter bowl using Pampered Chef Garlic Press.

2. Using small Pampered Chef Stainless Mesh Colander, drain artichokes. Chop artichokes and crabmeat using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Slice green onions with Pampered Chef Chef's Knife. Zest lemon with Pampered Chef Zester/Scorer to measure 1 teaspoon zest. Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest and black pepper to batter bowl; mix well.

3. Spoon mixture into Pampered Chef Deep Dish Baker. Bake 25-30 minutes or until golden brown around edges. Sprinkle with red bell pepper and additional green onions. Serve with Baked Pita Chips, if desired.

Garden Seafood Pizza

Garden Seafood Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
1 1/2 cups firmly packed fresh spinach leaves stemmed and coarsely chopped
1 (8-ounce) package cream cheese softened
1 green onions with tops sliced
1/2 teaspoon dill weed
1/8 teaspoon ground black pepper
1 teaspoon lemon zest divided
1/2 teaspoon lemon juice
4 ounces flake- or leg-style imitation crabmeat coarsely chopped
1/4 cup pitted ripe olives coarsely chopped

1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. On Pampered Chef Medium Round Stone with Handles, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll out dough into 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven. Cool completely. Using Pampered Chef Food Chopper, chop spinach in 3 batches. In Pampered Chef Small Batter Bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, 1/2 teaspoon of the lemon zest and lemon juice; mix well. Spread cream cheese mixture evenly onto crust. Using Food Chopper, coarsely chop crabmeat and olives. Top pizza with remaining spinach, crabmeat, olives and remaining 1/2 teaspoon lemon zest. Cut pizza using Pampered Chef Pizza Cutter; serve with Pampered Chef Mini-Serving Spatula.

Dilly Seafood Quiche

Dilly Seafood Quiche

Servings 8

1/2 (15-ounce) package refrigerated pie crust (1 crust)
4 eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon hot pepper sauce
6 ounces flake- or leg-style imitation crabmeat coarsely chopped (about 1 cup)
1 cup (4 ounces) shredded Monterey Jack cheese
1 ounce (1/4 cup) fresh parmesan cheese grated
1 green onions with tops thinly sliced

1. Preheat oven to 375 degrees F. Place crust in Pampered Chef Stoneware 9" Pie Plate. Bake 15 minutes; remove from oven. In Pampered Chef Small Batter Bowl, whisk eggs, half-and-half, salt, dill weed and hot pepper sauce with Pampered Chef Stainless Whisk until well blended. Using Pampered Chef Food Chopper, chop crabmeat. Using Pampered Chef Rotary Grater, grate Parmesan cheese. Add crabmeat, cheeses and green onion to egg mixture; mix well. Pour into prepared crust. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes

Creamy Crab-Filled Potato Nests

Creamy Crab-Filled Potato Nests

Servings 24

3 cups shoestring potatoes
1 egg white
1/2 medium red bell pepper
3 green onions with tops divided
1 lemon
1 (6-ounce) can lump crabmeat drained
1/2 cup shredded Monterey Jack cheese divided
1/4 cup light mayonnaise
1/2 teaspoon Dijon style mustard

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

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

3. Divide crab mixture evenly among nests using clean Pampered Chef Adjustable Measuring Spoon (about 2 teaspoons) 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.

Crab Rangoon Dip

Crab Rangoon Dip

Servings 16

1 (8-ounce) package cream cheese softened
1 clove garlic pressed
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sweet and sour sauce
1/2 package (8 ounces) imitation crab meat
1 green onions with tops (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds

1. In Pampered Chef Small Batter Bowl, combine cream cheese and garlic pressed with Pampered Chef Garlic Press using Pampered Chef Small Mix 'N Scraper. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of Pampered Chef Mini-Baker.

2. Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat using Pampered Chef Food Chopper; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.

3. Meanwhile, thinly slice green onion using Pampered Chef Santoku Knife. Sprinkle dip with green onion and almonds. Serve dip warm.

Crab & Cream Cheese Snacks

Crab & Cream Cheese Snacks

1 (8-ounce) tube crescent roll dough
3 ounces cream cheese softened
1/4 cup mayonnaise
3/4 cup cooked crab meat chopped
2 green onions chopped
1/8-1/4 teaspoon cayenne pepper
salt and pepper to taste

Heat oven to 375 degrees F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create and even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

California Appetizer Pizza

California Appetizer Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
2 ripe avocados peeled and mashed (about 1 cup)
2 tablespoons onions finely chopped
1 lemon
1/4 cup sour cream
1/2 teaspoon salt
4 ounces Monterey Jack cheese shredded (1 cup)
4 ounces flake- or leg-style imitation crabmeat chopped
2 plum tomatoes seeded and chopped
2 tablespoons fresh cilantro or parsley snipped

1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into eight triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.

2. In Pampered Chef Classic Batter Bowl, mash avocados using Pampered Chef Nylon Masher. Finely chop onion using Pampered Chef Food Chopper. Juice lemon to measure 2 teaspoons juice. Add sour cream, onion, lemon juice and salt to avocado; mix well. Spread mixture evenly over crust using Pampered Chef Skinny Scraper. Using Pampered Chef Rotary Grater, shred cheese evenly over avocado mixture.

3. Coarsely chop crabmeat using Food Chopper. Sprinkle crabmeat and tomatoes over cheese. Snip cilantro using Pampered Chef Professional Shears; sprinkle over top. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.

Bacon Wrapped Crab Jalapeno Poppers

Bacon Wrapped Crab Jalapeno Poppers

Servings 5

10 large jalapeño peppers sliced in half and deseeded
1/2 pound lump crabmeat
8 ounces bacon uncooked, slices cut in thirds
1 1/2 cups Mexican blend cheese shredded
2 1/2 tablespoons mayonnaise
2 tablespoons italian parsley chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder

1. Preheat oven to 350 degrees F.

2. Combine crabmeat, bacon, cheese, mayonnaise, parsley, garlic powder, onion powder, cumin and chili powder. Mix well.

3. Stuff each half of the jalapeno pepper with the crab mixture. Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.

4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.

Asian Crab Salad

Asian Crab Salad

Servings 4

1 package imitation crab meat chopped
1 tablespoon Pampered Chef Ginger Wasabi sauce
1 tablespoon mayonnaise
1 teaspoon Pampered Chef Asian seasoning

Combine, stir and refrigerate.

Melts:
On greased baking sheet or open casserole, place slices of bread on bottom, pile crab salad on top. Slice 2 grape tomatoes into 6 slices per slice of bread. Top with slice of cheese. Bake on 350 degrees F for 15 to 20 minutes or until cheese has melted and bread has lightly toasted feel.

Homemade Doggie Treats

Homemade Doggie Treats

4 cups creamy peanut butter
2 1/2 cups all-purpose flour
1 cup oats
3/4 cup honey
4 eggs
1 cup vegetable oil
1 cup rainbow sprinkles

Preheat oven 350 degrees F.

Mix all ingredients well.

Place tablespoonfuls on cookie sheets coated with nonstick cooking spray.

Bake 15-20 minutes.

Buffalo Ranch Chicken Salad

Buffalo Ranch Chicken Salad

Power Greens Mix or Baby Spinach Leaves
shredded carrot
shredded Colby and Monterey Jack cheese blend
sliced portobello mushrooms
1 can Green Giant Mexicorn
1 can diced petite tomatoes
2 boneless, skinless chicken breasts
Wishbone Buffalo Ranch salad dressing or ranch dressing mixed with hot sauce
avocado (optional)
Pampered Chef Buffalo Rub
Pampered Chef Three Onion Rub
garlic powder
vegetable oil

In entree salad bowl, mix together Power Greens Mix, shredded carrots, cheese blend, mushrooms and avocado.

Slice chicken breasts in strips. Place on Pampered Chef Large Bar Pan sprayed with nonstick cooking spray. Mix together vegetable oil, Pampered Chef Buffalo Rub and garlic powder to your taste. Brush over chicken strips with Pampered Chef Chef's Silicone Basting Brush until coated.
Bake in 350 degrees F oven for 20 minutes or until well done.

Drain and rinse tomatoes and Mexicorn in Pampered Chef 8" Stainless Mesh Colander. Spray Pampered Chef 10" Executive Cookware Saute Pan with nonstick cooking spray and put mixture in pan. Add Pampered Chef Three Onion Rub and garlic powder to taste. Cook until heated.

Top salad with tomato and Mexicorn mix and chicken strips.

Top with Buffalo Ranch salad dressing.

Vegetable Casserole

Vegetable Casserole

1 bag frozen garden medley vegetables
1/2 container sour cream
1 can cream of chicken soup
1/2 cup grated Cheddar cheese
1/4 can dried onion rings

Mix the 3 ingredients together and place in 1 quart casserole. Cover with plastic wrap and microwave for about 15 minutes. Sprinkle over top: about 1/2 cup grated cheddar cheese and about 1/4 or more can dried onion rings. Microwave about 5 more minutes.

Chicken Caesar Salad Pizza

Chicken Caesar Salad Pizza

Servings 8

1 (10-ounce) package refrigerated pizza crust
3 cups thinly sliced Romaine lettuce
2 cups diced cooked chicken (from 30-Minute Chicken)
1/2 cup diced red bell pepper
1/3 cup pitted ripe olives drained and sliced
1/4 cup (1 ounce) grated fresh parmesan cheese divided
1/2 cup light creamy Caesar salad dressing
1 clove garlic pressed

1. Preheat oven to 425 degrees F. Lightly sprinkle Pampered Chef Large Round Stone with flour using Pampered Chef Flour/Sugar Shaker. Roll pizza crust on baking stone, shaping into a circle. Using lightly floured Pampered Chef Baker's Roller, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.

2. Meanwhile, using Pampered Chef Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Pampered Chef Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in Pampered Chef Stainless (2-quart) Mixing Bowl.

3. Grate Parmesan cheese using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Pampered Chef Garlic Press; mix well.

4. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

Chicken Fajitas

Chicken Fajitas

3 boneless, skinless chicken breasts
1 green pepper
1 red bell pepper
1 onion
1 lime
2-3 tablespoons Pampered Chef Southwestern Seasoning Mix or Pampered Chef Chipotle Rub

Slice all the veggies and put in the bottom of Pampered Chef Deep Covered Baker. Place the chicken (uncooked) on top, seasoned with salt and pepper. Take 1/4 cup of water and put the seasoning in and mix together. Pour over top of chicken. Squeeze lime over top. Put lid on and cook for approximately 18-20 minutes in microwave on HIGH. Remove from microwave and use Pampered Chef Salad Chopper to mix and chop the chicken and veggies. Serve with fajita goodies.

Chicken Cacciatore

Chicken Cacciatore

Servings 6

1 broiler-fryer chicken (about 3 pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion sliced into thin wedges
1 large green bell pepper cut into strips
2 cloves garlic pressed
1/2 teaspoon dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry white wine
10 pitted ripe olives coarsely chopped
8 ounces mushrooms thinly sliced

1. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Cut chicken into pieces using Pampered Chef Forged Cutlery - 5" Boning Knife as directed in use and care. Season chicken pieces on all sides with salt and black pepper.

2. Add oil to Pampered Chef (12-inch) Skillet; heat over medium heat 1-3 minutes or until shimmering. Add chicken pieces; cook 3-4 minutes on each side or until golden brown. Remove chicken breasts to plate; tent with aluminum foil and set aside. Add onion, garlic and oregano to Skillet. Cook and stir 4-5 minutes or until the onion is tender.

3. Meanwhile, combine tomato paste, wine and olives in medium bowl; add to Skillet and stir to coat chicken pieces (mixture will be thick). Cover and cook over low heat 20 minutes; stirring occasionally. Add chicken breasts, bell pepper and mushrooms. Cook 10-15 minutes or until pepper is tender and Pampered Chef Pocket Thermometer inserted into the thickest part of breast registers 170 degrees F. Turn chicken pieces to coat well in sauce. Serve immediately.

Apple Berry Salsa

Apple Berry Salsa

Servings 16

2 medium Granny Smith apples
1 pint strawberries diced (about 1 1/2 cups)
2 kiwi fruits peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips

1. Peel, core and slice apples using Pampered Chef Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Pampered Chef Food Chopper. Dice strawberries and kiwi using Pampered Chef Chef's Knife. Place fruit in Pampered Chef Small Batter Bowl.

2. Zest orange using Pampered Chef Zester/Scorer to measure 1 teaspoon zest. Juice orange using Pampered Chef Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.


Baked Cinnamon Chips: Preheat oven to 400 degrees F. Lightly spray 8 97-inch) flour tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Pampered Chef Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Pampered Chef Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

Chicken, Pineapple and Spinach Flatbread Pizza

Chicken, Pineapple and Spinach Flatbread Pizza

Servings 2

2 flat breads
1 (16-ounce) can tomato purée
3 tablespoons Pampered Chef Italian Seasoning Mix or to taste
1 tablespoon Pampered Chef Crush Garlic & Peppercorn Rub or to taste
spinach leaves
1 (16-ounce) can crushed pineapple drained
2 pre-cooked chicken breasts seasoned with Pampered Chef Three Onion Rub and Pampered Chef Crushed Garlic & Peppercorn Rub
shredded cheese of choice

1. Pre-cook chicken breasts until well done. Slice into small strips.

2. Mix tomato puree, Italian Seasoning Mix and Garlic & Peppercorn Rub to create sauce.

3. On Pampered Chef Large Round Stone with Handles, spray with non stick cooking spray, place flat breads, topped with tomato puree, layer of crushed pineapple and layer of spinach leaves.

4. Top with cheese and chicken slices.

5. Bake in 350 degrees oven until well done. Approximately 15-20 minutes.

Chunky Potato Soup

Chunky Potato Soup

Servings 12

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

Basil and Feta Cheese Spread

Basil and Feta Cheese Spread

Servings 3

1 pound feta cheese
1 cup loosely packed basil leaves
1/4 cup chopped chives
2-3 garlic cloves
olive oil

Process basil and chives in food processor until fine. Add feta and garlic until well mixed. Add enough olive oil to make spreadable. Spread on bread, crostini, or little pizzas, dollop on pasta, or add to soups or vegetables.

Barley Soup

Barley Soup

Servings 8

1 tablespoon vegetable oil
1/2 pound beef chuck roast cubed
1 pound soup bone
1 1/2 quarts cold water
1 1/2 tablespoons parsley chopped
1 teaspoon sea salt (optional)
1/2 teaspoon paprika
1/2 cup pearled barley
1/2 cup celery chopped
1/2 cup carrot diced
1/4 cup onion chopped
1/2 cup mushrooms chopped
1 cup tomato strained

Brown meat and soup bone in oil in 6-quart saucepan. Add water and bring to a boil. Add parsley, salt, paprika, and pepper. Reduce heat, add barley, celery, carrots, onions, and mushrooms. Simmer over low heat for 1 1/2 hours. Add tomatoes and simmer 15 minutes longer. Remove soup bone before serving.

Banana Caramel Spice Pie

Banana Caramel Spice Pie

Servings 8

1 ripe large banana
1 (6-ounce) size Keebler Ready Pie Crust Shortbread Pie Crust
2 cups cold milk
(4-serving) package JELL-O white chocolate or vanilla flavor instant pudding
1/2 teaspoon ground cinnamon
(8-ounce) tub thawed Cool Whip whipped topping
Caramel dessert topping

Place banana slices in bottom of crust.

Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust.

Refrigerate 4 hours until set. Serve with caramel topping.

Cheese Fondue

Cheese Fondue

Servings 5

1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded gruyére cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1-pound) loaf French bread cut into 1 inch cubes

1. Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Vodka Shrimp & Chicken Pasta

Vodka Shrimp & Chicken Pasta

1 jar Vodka pasta sauce
1 pound extra small peeled shrimp
2 large chicken breasts cubed
2 hand fulls fresh baby spinach leaves
6 small sweet peppers sliced
1 cup mushrooms sliced
1 (16-ounce) can diced tomatoes drained
2 tablespoons vegetable oil
1 tablespoon Old Bay
1 teaspoon Pampered Chef Himalayan Salt
1 box angel hair pasta

1. Saute shrimp, chicken, spinach, peppers, mushrooms and tomatoes in vegetable oil in Pampered Chef (10-inch) Skillet seasoned with Old Bay and Pampered Chef Himalayan Salt.

2. Add Vodka sauce into meat and vegetable mixture. Heat until warm.

3. Serve over Angel Hair Pasta.

Bacon and Double Cheese Quiche

Bacon and Double Cheese Quiche

Servings 8

1 1/3 cups all-purpose flour (CRUST)
1/8 teaspoon salt (CRUST)
1/2 cup (1 stick) chilled butter cut into small pieces (CRUST)
2-3 tablespoons cold water (CRUST)
10 strips lean bacon (FILLING)
4 large eggs (FILLING)
1 1/2 cups light cream (FILLING)
1/4 teaspoon dried thyme (FILLING)
1/8 teaspoon white pepper (FILLING)
1/2 cup shredded gruyére cheese (about 2 ounces) (FILLING)
1/2 cup shredded white cheddar cheese (about 2 ounces) (FILLING)

1. To prepare the crust, in a large bowl, mix together the flour and salt. Use a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
2. 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 in refrigerator for 30 minutes.
3. Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge leaving 1/4-inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
4. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
5. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 9 to 10 minutes. Transfer to paper towel to drain.
6. In a small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with bacon, gruyere cheese, and cheddar cheese. Bake until golden brown and custard is set, about 30 minutes. Serve warm.

Bar-B-Cue Wing Dings

Bar-B-Cue Wing Dings

Servings 6

3 pounds chicken wing flings
1 cup ketchup
2 tablespoons hot sauce
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 cup vinegar
1/4 pound butter
2 tablespoons sugar

Wash chicken, pat dry, coat with seasoned salt and pepper. Place in baking dish, cook at 350 degrees F for 45 minutes. Mix all other ingredients in mixing bowl and let stand 45 minutes while chicken cooks. When chicken has cooked for 45 minutes, turn chicken, pour on sauce. Increase oven temperature to 400 degrees F and cook for an additional 15 minutes to slightly brown.

Biscotti

Biscotti

1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
2 teaspoons almond extract
1 cup mini chocolate chips optional
1 cup toasted, slivered almonds optional

Preheated oven to 375 degrees F. Grease cookie sheets or line with parchment paper.

In medium bowl, beat together eggs, oil, sugar and almond extract. If desired, add chocolate chips and almonds.

In a separate bowl, combine the flour, baking powder and salt. Stir into the egg mixture to form heavy dough. Divide the dough into two pieces. Form each piece into a roll the length of the cookie sheet. Place rolls onto the prepared cookie sheets, and press down to 1/2-inch thickness.

Bake 27 minutes in the preheated oven until golden brown. Remove from baking sheet to cool on a wire rack. When the biscotti are cool enough to handle, slice each log crosswise into 3/4-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 7 minutes on each side.

For a fancier look, melt some chocolate chips, dip each baked biscotto in melted chocolate and roll it in almonds. Let the coated biscotti cool on parchment paper.

Blueberry Angel Dessert

Blueberry Angel Dessert

Servings 12

1 (8-ounce) package softened cream cheese
1 cup confectioners' sugar
1 (8-ounce) carton thawed frozen whipped topping
1 (14-ounce) each cut into 1 inch cubes prepared angel food cake
2 (21-ounce) cans blueberry pie filling

In large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9x2 inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.

Apple-Cranberry Crisp

Apple-Cranberry Crisp

Servings 8

2 pounds peeled, cored and thinly sliced Granny Smith apples
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup cut into pieces butter
1/2 cup chopped pecans

1. Preheat oven to 375 degrees F (190 degrees C). Butter an 8 inch square baking dish.
2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
3. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Mexican Fiesta Salad Pizza

Mexican Fiesta Salad Pizza

Servings 8

2 (8-ounce) packages refrigerated crescent rolls
1 1/4 pounds 93% lean ground turkey
1 1/4 cups medium thick and chunky salsa
1 envelope taco seasoning mix
1 clove pressed garlic
1 cup sour cream
2 cups thinly sliced iceberg lettuce
2 seeded and diced plum tomatoes
2 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
1/4 cup coarsely chopped pitted ripe olives
Additional salsa (optional)

1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured Pampered Chef round baking stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. In Pampered Chef (12-in.) Skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles using Pampered Chef Mix 'N Chop; drain if necessary.
3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in Pampered Chef Skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.

Grilled Chicken, Ham & Swiss Wraps

Grilled Chicken, Ham & Swiss Wraps

Servings 6

3 boneless, skinless chicken breasts (5-6 ounces)
1 tablespoon canola oil
2 1/2 tablespoons Pampered Chef Dijon Mustard Rub divided
2 medium whole dill pickles
4 ounces Swiss cheese
1/2 cup light mayonnaise
1 clove garlic pressed
12 thin slices low-sodium deli ham (6 ounces)
3 (11-inch) flour tortillas

1. Brush chicken with oil using Pampered Chef Chef's Silicone Basting Brush; sprinkle with 2 tablespoons of the rub. Arrange chicken in Pampered Chef Small Ridged Baker; cover with Pampered Chef Parchment Paper. Microwave on HIGH 5-6 minutes or until internal temperature reaches 165 degrees F. Remove chicken from baker to clean Pampered Chef Cutting Board; cool 5 minutes. Dice chicken into 1/2-inch pieces with Pampered Chef Chef's Knife.

2. Meanwhile, slice pickles lengthwise with Pampered Chef Serrated Peeler. Grate cheese with Pampered Chef Microplane Adjustable Coarse Grater. Combine mayonnaise, garlic pressed with Pampered Chef Garlic Press and remaining 1/2 tablespoon rub in Pampered Chef Classic Batter Bowl; mix well. Add chicken to batter bowl; stir to coat.

3. To assemble wraps, layer two slices of the ham widthwise over center of one tortilla, overlapping as necessary; top with one-third of the chicken mixture, one-third of the pickles, two additional slices of hand and one-third of the cheese. Fold in sides of the tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.

4. Preheat Pampered Chef Grill Pan and Pampered Chef Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3-4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.

Raspberry Habanero Goat Cheese Puffs

Raspberry Habanero Goat Cheese Puffs

Servings 16

all-purpose flour for dusting
1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet) thawed
1 egg lightly beaten
1/4 cup sliced almonds divided
1 teaspoon finely chopped fresh rosemary leaves
4 ounces goat cheese
4 ounces cream cheese softened
1/4 cup Pampered Chef Raspberry Habanero Sauce divided

1. Preheat oven to 400 degrees F. Line Pampered Chef Cookie Sheet with Pampered Chef Parchment Paper. Lightly sprinkle flat side of Pampered Chef Large Grooved Cutting Board with flour. Unfold pastry onto cutting board and roll into a 10 1/2-inch square using Pampered Chef Baker's Roller. Prick pastry with pastry tool; brush with egg using Pampered Chef Chef's Silicone Basting Brush.

2. Using outer tube of Pampered Chef Mini Measure-All Cup, cut out 16 pastry circles. Place circles on Pampered Chef Cookie Sheet; bake 12-14 minutes or until golden brown. Transfer parchment paper and puffs to Pampered Chef Stackable Cooling Rack; cool completely. Gently press centers of puffs using fingertip to make wells.

3. Meanwhile, place almonds into Pampered Chef Small Micro-Cooker. Microwave on HIGH 60-90 seconds or until lightly toasted, stirring every 30 seconds. Set aside 1 tablespoon of the almonds. Finely chop remaining almonds using Pampered Chef Food Chopper. Finely chop rosemary using Pampered Chef Color Coated Chef's Knife. Combine chopped almonds, rosemary, goat cheese and cream cheese in Pampered Chef Classic Batter Bowl; mix well.

4. Attach open star tip to Pampered Chef Easy Accent Decorator; fill with goat cheese mixture. Reserve 1 tablespoon of the sauce for garnish. Spoon remaining sauce evenly into puffs; pipe filling over sauce. Garnish puffs with reserved sauce and almonds.

Robyn's Buffalo Chicken Dip

Robyn's Buffalo Chicken Dip

3/4 cup hot sauce or wing sauce
2 (8-ounce) packages softened cream cheese
1 cup ranch salad dressing
10 ounces cubed Seasoned Grilled Chicken (seasoned with Pampered Chef Chipotle seasoning, seasoned salt, garlic seasoned salt or garlic powder & cayenne pepper)
shredded cheese
1 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Mix cream cheese, ranch, and hot sauce thoroughly.

Fold in chicken.

Use casserole plate or pie plate, coated with cooking spray.

Spread out mixture then top with shredded cheese.

Bake 10-15 minutes until cheese is hot and bubbly.

Confetti Pasta Salad

Confetti Pasta Salad

Servings 8

2 1/2 cups refrigerated cheese-filled tortellini cooked and drained
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
1 medium carrot peeled and thinly sliced
1/2 cup fat-free Italian dressing
2 tablespoons thinly sliced green onions with tops
1 clove pressed garlic
1 teaspoon hot pepper sauce (optional)
2 ounces grated fresh parmesan cheese (about 1/2 cup)

1. Combine all ingredients except cheese in large bowl; toss gently. Refrigerate until ready to serve.
2. Sprinkle with cheese. Serve using Pampered Chef Beaded Serving Spoon.

Barbecue Bacon Squares

Barbecue Bacon Squares

Servings 15

1 (13.8-ounce) each refrigerated pizza crust
6 slices bacon
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons Pampered Chef Sweet & Smoky Barbeque Rub
1 cup sliced water chestnut coarsely chopped
1/2 cup shredded mozzerella cheese
2 tablespoons snipped fresh parsley

1. Preheat oven to 375 degrees F (190 degrees C). Unroll dough onto lightly greased Pampered Chef Rectangle Stone; roll dough to edge of baking stone and set aside.
2. Cook bacon in Pampered Chef 10 inch Skillet over medium heat until crisp, covering Skillet with Pampered Chef Splatter Screen. Remove back from Skillet; drain on paper towels.
3. Combine ketchup, sugar, vinegar and barbecue rub in medium bowl; mix well. Spread sauce over crust to within 1/2 inch of edge. Crumble bacon; sprinkle bacon and water chestnuts over sauce. Sprinkle cheese evenly over pizza. Bake 20-22 minutes or until cheese is melted and crust is golden brown. Remove from oven; sprinkle with parsley. Cut into squares and serve.

Apple Pie Bread

Apple Pie Bread

Servings 14

1/2 cup softened butter
1 cup sugar
1/2 cup buttermilk or sour milk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 cups shredded, peeled apples about 4 medium apples
1 cup chopped walnuts or pecans
1/2 cup raisins optional

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan; set aside.

In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins. Spoon batter into prepared pan and spread evenly.

To make the streusel-nut topping, combine brown sugar with flour in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.

Sprinkle topping over batter. Bake 1 hour or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Baked Custard

Baked Custard

4 cups milk
6-8 tablespoons sugar
1/4 teaspoon salt
4 eggs
1/2 teaspoon vanilla extract
sprinkle cinnamon or nutmeg

Mix and heat milk, sugar and salt. Stir hot milk slowly into lightly beaten eggs. Add vanilla. Pour mixture into custard cups or 1 1/2 quart baking dish. Sprinkle lightly with cinnamon, nutmeg or both. Bake at 350 degrees F in a pan of hot water until custard is set, 30-45 minutes. When the point of a thin knife comes out clean, remove at once from hot water to keep from over cooking.