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.

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.

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.