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.

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.

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.

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.

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.

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.

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.

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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!

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...

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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 (http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=180&productId=33206&itemId=2126) onto another plate and refrigerate if possible.

4. If you want an elegant presentation, check out The Pampered Chef Cake Pedestal - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=129&productId=29293&itemId=1957

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Vesuvio Roasted Chicken & Potatoes

Vesuvio Roasted Chicken & Potatoes

Yield: 8 Servings

Ingredients:

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)

Preparation:

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

Garlic Press - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=123&productId=26463&itemId=2576

Ranch Veggies

Ranch Veggies

Yield:

Ingredients:

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

Preparation:

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 -

http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=12&productId=35237&itemId=9621


Crushed Peppercorn & Garlic Rub - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=12&productId=13884&itemId=9736


The Pampered Chef Cookware - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=131&productId=12106&itemId=2862&parentCategoryId=8

Creamy Applewood Dill Chicken

Creamy Applewood Dill Chicken

Yield:

Ingredients:

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

Preparation:

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 -

http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=9&productId=8752&itemId=1339

All Purpose Dill Mix - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=12&productId=13847&itemId=9713

Smokey Applewood Rub - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=12&productId=35243&itemId=9668

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