Tuesday, October 30, 2012

Great Brownie Pan Ideas!!

Contact your Pampered Chef consultant for more information on recipes for this versatile pan!

Monday, October 29, 2012

Creamy Potato and Corn Chowder


1 1/4 lbs (575 g) “B” size red potatoes (about 8 potatoes)
8 slices uncooked bacon, divided
1 medium onion, chopped
1 medium red bell pepper, diced
3 garlic cloves, pressed
2 tsp (10 mL) dried thyme leaves
1/2 cup (125 mL) all-purpose flour
4 cups (1 L) chicken stock
1 1/2 cups (375 mL) milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (12 oz) frozen corn kernels (about 2 1/4 cups/550 mL)


1 Dice potatoes into 1/2-in. (1-cm) pieces; set aside. Thinly slice bacon crosswise into strips. Cook bacon in (4.75-qt./4.5-L) Covered Casserole over medium heat 9-11 minutes or until crisp. Remove bacon from Casserole; drain on paper towels. Drain Casserole, leaving 3 tbsp (45 mL) drippings in Casserole.
2 Return Casserole to heat; add onion, bell pepper, pressed garlic and thyme. Cook 4-5 minutes or until vegetables are tender, stirring frequently. Add flour; cook and stir until combined. Stir in stock and milk. Add potatoes, half of the bacon, salt and black pepper. Bring to a simmer; reduce heat to medium-low and cook 10-12 minutes or until chowder is thickened and potatoes are tender. Add corn; return to a simmer. Serve with remaining bacon.
8 servings of
Nutrients per serving: Calories 290, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 780 mg, Carbohydrate 32 g, Fiber 3 g, Protein 11 g

Saturday, October 27, 2012

'Krispie' Candy Corn & Mummies for Halloween Treats!

Super easy Halloween Treat!

Per Batch of Corn (24 'Krispie Candy Corn' - Ingredients

2 Sticks of butter
2 bags of mini marshmallows (we think Kraft brand work best, but have used store brand in a pinch!)
12- 16 cups of crisp rice cereal
red and yellow food coloring
extra butter or spray margarine to coat pans

* note - the Pampered Chef Springform Pan makes 8 candy corn, we also used the 2 Pampered Chef nonstick 9" cake pans - so that we got 24 corn from the above ingredients.

Coat pans with butter or margarine for easier removal. Melt one stick of butter in the Classic Batter Bowl in the microwave, add one bag of mini marshmallows, microwave about 1 minute. Stir marshmallows with Pampered Chef Mix 'N Scraper until smooth, add several drops of yellow food coloring stirring until vivid yellow. Stir in about 6 cups of cereal, add a couple more cups if you like yours less marshmallowy.
Divide yellow mixture into the 3 prepared round pans, form the mixture into ring around outside edge of pan.

Melt 1/2 stick of butter in the Classic Batter Bowl in the microwave, add 1/2 bag of mini marshmallows, microwave about 1 minute. Stir marshmallows with Pampered Chef Mix 'N Scraper until smooth, add several drops of yellow and red food coloring stirring until vivid orange. Stir in about 3 cups of cereal, add a couple more cups if you like yours less marshmallowy.
Divide orange mixture between the 3 prepared pans and form circle of orange inside the yellow circle, leaving the center open for the white mixture.

Melt 1/2 stick of butter in the Classic Batter Bowl in the microwave, add 1/2 bag of mini marshmallows, microwave about 1 minute. Stir marshmallows with Pampered Chef Mix 'N Scraper until smooth. Stir in about 3 cups of cereal, add a couple more cups if you like yours less marshmallowy.

Divide the white mixture between the 3 prepared pans and fill in the middle.

Let pans set until cool cut into 8 slices and serve!!

Have leftover mixture? We did so we used a gingerbread cookie cutter and made mummies!! These are decorated with prepared a prepared white frosting pouch and red frosting for writing.

Friday, October 26, 2012

Fall Food Fun!

 Mini Pumpkin Oreo Cheesecakes

2 (8 oz.) pkgs. Cream cheese, softened
½ c sugar
2 eggs
2 T sour cream
1 t vanilla
½ c canned pumpkin
1 t Pantry Korintje Cinnamon
48 Oreos
1 c Cool Whip
2 T chocolate sprinkles

Preheat oven to 350 degrees.  Line 2 Stoneware Muffin Pans with cupcake liners.  Whisk softened cream cheese with Stainless Steel Whisk until creamy. (To soften, place cream cheese in Batter Bowl in microwave for 20-30 seconds.)  Add sugar and whisk again.  Add the eggs, one at a time, beating after each one.  Add the remaining ingredients (except sprinkles) and beat again.
Place one whole Oreo in the bottom of each well and fill ¾ full with cheesecake batter.  Push another Oreo into the top of the batter.  Bake for 20-22 minutes.  Cool in pan for 15-20 minutes before removing and place on Stackable Cooling Rack to finish cooling.  Keep refrigerated.  Top with Cool Whip and chocolate sprinkles before serving.  Makes 24.
Peanut Butter Football Dip

¼ cup butter, softened
4 oz. cream cheese, softened
1 c peanut butter (your choice; crunchy or smooth)
½ teaspoon vanilla extract
1 ½ c powdered sugar (up to 2 c if needed)
½ c mini chocolate chips
Chocolate sprinkles or chocolate chips for the outside of the football
White chocolate or frosting for the football laces

Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.  Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.  Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.  Serving suggestion: pretzels, animal crackers, cookies, a spoon.
Mini Pumpkin Pies

2 rolls (1 box) Pillsbury Pie Crust
1 can Pumpkin Pie Mix
Cool Whip (optional)

Roll the pie crust out a little to make it slightly thinner using the Bakers Roller. Cut it into Circles using the Large Biscuit Cutter. Place 1 circle of crust into each of the 12 wells of the Brownie Pan. Mix the can of Pumpkin Pie Mix as per the instructions. Fill each pie crust to the top with Pumpkin Pie filling. Bake @ 425 for 7 minutes, then 350 for 10-12 minutes. Then, use a Stoneware scraper to pop them right out! Cool on the Stackable Cooling Rack. Garnish with cool whip using the Easy Accent Decorator.
Chocolate Velvet Cake

1 c milk chocolate chips
¼ c vegetable oil
1 (18.25 oz.) devil’s food cake mix
3 eggs
¾ c water
1 (12 oz.) jar seedless strawberry jam, divided
Glaze & Garnish
1/3 c melted vanilla ice cream
1 c milk chocolate chips
1 qt. fresh strawberries, divided
Additional Ice cream (optional)


Brush Stoneware Fluted Pan with vegetable oil using Chef’s Silicone Brush.  For cake, combine chocolate chips and oil in Small Batter Bowl.  Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds.  In Stainless 4-qt. Mixing Bowl, combine cake mix, eggs, water, ½ c of the jam and chocolate mixture; whisk until well blended.  Pour batter into pan.  Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean.  Remove cake from microwave.  Wipe rim of pan clean using paper towel, if necessary.  Center Shimmering Glass Round Platter over pan and carefully invert.  Without removing pan, let stand 10 minutes.  Remove pan.


For glaze, combine ice cream and chocolate chips in Small Micro-Cooker.  Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.  To finish cake, place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake.  Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake.  Drizzle top of cake with remaining glaze.  Slice remaining strawberries using Egg Slicer Plus; place slices in a circle pattern around top of cake.  Serve with additional ice cream, if desired.

Wednesday, October 24, 2012

Sweet and Salty Caramel Mousse Cups

Sweet 'N Salty Caramel Mousse Cups

2 cups (500 mL) mini pretzel twists
5 tbsp (75 mL) butter, melted
1/3 cup (75 mL) powdered sugar
1 bar (1.4 oz/40 g) milk chocolate English toffee candy
½ cup (125 mL) caramel sauce, divided
6 oz (175 g) cream cheese, softened
½ cup (150 mL) thawed frozen whipped topping

1. Preheat oven to 375ºF (190ºC). Spray cups of Deluxe Mini Muffin pan with nonstick cooking spray; set aside.

2. Finely crush pretzels in large resealable plastic bag using Measure-All® Cup. Mix pretzels, butter and sugar in Classic Batter Bowl.

3. Spoon about 1 heaping tbsp (15 mL) of pretzel mixture into each cup of pan. Press down using lightly floured Mini-Tart Shaper to form indentations. Bake 6 minutes.

4. Meanwhile, finely chop candy bar using Food Chopper. Measure ¼ cup (50 mL) of the caramel sauce into a resealable plastic bag; twist bag and set aside.

5. For filling, mix cream cheese, remaining caramel sauce and chopped candy in same batter bowl. Stir in whipped topping until blended. Set aside.

5. Place paper towels underneath Stackable Cooling Rack. Remove pan from oven to cooling rack; let stand 2 minutes.

6. Loosen edges of crusts (see Cook's Tip); remove crusts from pan to cooling rack.

7. Spoon filling into another small resealable plastic bag; trim corner and squeeze filling evenly into crusts. Trim corner of caramel-filled bag; drizzle caramel sauce over cups.

Serves 24

U.S. Nutrients per serving (1 mousse cup): Calories 100, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 10 g, Fiber 0 g, Protein 1 g

Cook's Tips: Use the cleaning tool from the Garlic Press to easily loosen crusts from the pan.

Don't worry if there are crust crumbs left over in the pan after removing the crusts. Put them to use! You can sprinkle the crumbs right over the tops of the finished mousse cups for a playful garnish.

To easily fill plastic bags for piping, stand Measure-All® Cup upright. Place bag into cup and fold over edges. Spoon mixture into bag; remove bag from cup and secure bag with a Twixit! Clip.

Pampered Chef Caramel Sauce works great in this recipe.

Monday, October 22, 2012

Mexican Chicken 'Lasagna'

Yes another recipe for your Deep Covered Baker
(aka The 'Magic Pot'!!)

Deep Covered Baker

The Pampered Chef ®Mexican Chicken “Lasagna” Recipe
1/4 cup (50 mL) lightly packed fresh cilantro leaves
1 pkg (8 oz/250 g) cream cheese
2 cups (500 mL) shredded Monterey Jack cheese, divided (8 oz/250 g)
1 medium onion (about 2/3 cup/150 mL chopped)
1 can (28 oz/825 mL) enchilada sauce (see Cook’s Tip)
12 (6-in.) corn tortillas
3 cups (750 mL) diced or shredded cooked chicken (Use your DCB to cook your chicken ahead of time!!)
Additional chopped fresh cilantro leaves (optional)

  1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside.

  2. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup (250 mL) of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup (125 mL) Monterey Jack cheese.

  3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 400, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 105 mg, Carbohydrate 24 g, Protein 26 g, Sodium 680 mg, Fiber 2 g

Cook's Tip: If desired, 1 bottle (22 oz/650 mL) medium salsa combined with 1/2 cup (125 mL) water can be substituted for the enchilada sauce.


Sunday, October 21, 2012


The hot summer days are behind us. The mornings are filled with brisk air, and local markets are ladened with
a variety of fresh-picked apples. This perfectly packaged fruit is a tasty totable lunch treat, or cook them in the
Small Ridged Baker for a delicious dessert. Have you tried making apple slices with the Microwave Chip
Maker? Slice apples using the Simple Slicer. Use the #1 thickness for apples on the top and #2 thickness for
the bottom tray and you'll have crisp apple chips! 

Here are some helpful tips:
When handling apples that will be served raw, toss the apples with an acidic ingredient such as lemon juice, 
orange juice, lemon-lime soda or salt water. Apples give off acid that ripens other fruit, so store apples in the
refrigerator away from other fruit. If you keep apples with potatoes the apples will prevent the potatoes from
growing eyes! Apples with smooth bottoms are cooking apples; Apples with bumps on the bottom are better
raw. Sprinkle jello over Apple Corer Peeler Slicer strips of apple skins and bake at 200 degrees for 1 hour.
Result: GUMMI WORMS! Look at the bottom of an apple. If the blossom is "tight" it is a fresh apple. If blossom
is open it is too old; don't buy it! Slice apples thinly for apple pie. The Apple Peeler Corer Slicer is great for this.
Thick slices promote air space and create a gap between the fruit and the crust.
More apple information and tips!
The Pampered Chef ®
Harvest Pasta Skillet
1 large onion
8 oz (250 g) white mushrooms
1/2 tbsp (7 mL) olive oil
1 can (15 oz or 425 mL) solid pack pumpkin
4 cups (1 L) low-sodium vegetable broth
3/4 cup (175 mL) dry white wine such as Chardonnay
1/2 cup (125 mL) water
5 garlic cloves, pressed
3 tbsp (45 mL) Moroccan Rub
1/4 tsp (1 mL) salt
1 pkg (14.5 oz/411 g) uncooked protein-enriched multigrain penne pasta
1/4 cup (50 mL) shelled pistachios
1/2 cup (125 mL) heavy whipping cream
1 oz (30 g) Parmesan cheese
Coarsely ground black pepper and chopped fresh parsley (optional)

  1. Thinly slice onion using Simple Slicer on #2 setting. Cut onion slices in half with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add onion and mushrooms. Cook and stir 2–3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in Classic Batter Bowl; whisk well using Stainless Whisk.

  2. Add garlic pressed with Garlic Press, rub and salt to Skillet; cook 10–20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 9–11 minutes or until pasta is tender, stirring occasionally.

  3. Meanwhile, coarsely chop pistachios using Food Chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture using Rotary Grater. Sprinkle with pistachios. Garnish with black pepper and parsley, if desired.
Yield: 8 servings (about 10½ cups/2.5 L)
Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 350, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 46 g, Fiber 7 g, Protein 14 g

Cook's Tip: Pistachios have a fresher flavor and brighter green color when purchased in their shells. Shell pistachios prior to preparing this recipe.

Sunday, October 14, 2012

Caramel-Apple Skillet Cake

The Pampered Chef®

Nancy McBride -417182
Independent consultant

Caramel-Apple Skillet Cake
1/2 cup (1 stick) butter
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/3 cup light corn syrup
3 small Braeburn apples
1 pkg (15.25-18.25 oz) yellow cake mix
3 eggs
1 cup sour cream
2 tsp Korintje Cinnamon

  1. Preheat oven to 350°F. Heat butter, sugar, cream and corn syrup in All White Ceramic 11-in. Covered Skillet over medium heat until simmering, stirring until smooth. Cook mixture, uncovered, another 7-9 minutes or until mixture is thickened and slightly darker in color, stirring occasionally. Remove Skillet from heat.
  2. Meanwhile, cut apples with Apple Wedger and set aside five of the wedges. Starting at the edges of the Skillet, carefully arrange apple wedges, cut side down, over caramel. Arrange the remaining five wedges in the center.
  3. Whisk cake mix, eggs, sour cream and cinnamon in Stainless (4-qt./4-L) Mixing Bowl until blended. Carefully spoon batter over apples and spread batter evenly with Small Spreader. Bake, uncovered, 38-42 minutes or until wooden pick inserted in the center comes out clean. Carefully remove Skillet from oven using Oven Mitt. Let stand 2 minutes.
  4. Carefully invert cake onto serving platter. Let stand 5 minutes and serve.
Yield: 12 servings

Nutrients per serving: Calories 450, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 95 mg, Sodium 360 mg, Carbohydrate 63 g, Fiber 2 g, Protein 4 g

Cook’s Tips: Fuji, Jonathan or Honeycrisp apples can be substituted for Braeburn apples.

© 2012 The Pampered Chef used under license.