Pampered Chef Scoops - Size Comparisons, Uses and Repair!!

 

Small Scoop

 

Holds 1 Tbsp.

Great for melon balls or Jello balls

Playdough for children

Making spats of butter for your morning pancakes

Mini muffins

Mini cookies

Filling many kitchen tools; decorator tubes, cookie press,etc.

 

 

 

 

Medium Scoop

Holds 2 Tbsp.

Great for making cookies

Great for filling smaller muffin pans

Making meatballs

Serving; mashed potatoes, ice cream, etc

Filling other kitchen tools, same as small scoop

 

Large Scoop

Holds 3 Tbsp. 

Great for making mounds of food on plates for serving; such as mashed potatoes, potato salad, cottage cheese.      Large meatballs

Making large muffins in pans

Making large or monster cookies

 



 Scoop Repair!

 

Don't pitch your Pampered Chef Scoop if it gets 'out of whack'! Here is how to reset the scoop mechanism!!

 

1. To take a pair of pliers and bend the little keeper metal at the bottom of the handle back just
far enough so you can adjust the ratchet. This is the piece at the very bottom that keeps
the ratchet piece from coming out.
2. Then you move the ratchet piece (with the teeth) off of the ratchet wheel to the place where
the medal swing inside the scoop is back into position.
3. Once there you have to bend the keeper back into place. You want to get it as snug as you
can so that it doesn't come out of alignment again.


These scoops and other baking, cooking and kitchen products are available 24X7 at www.pamperedchef.biz/kcnancy

Frosty Brownie Pops

 

What you will need:

1 pan of baked brownies, your favorite brownie recipe/mix

White candy coating

Edible food decorating markers

Rainbow mini chips (Hershey's & Wilton's both make these)

Lollipop sticks

Lollipop sized cellophane bags

ribbon

 

 

In the large stainless steel mixing bowl, dump baked and cooled brownies and stir into a gooey moist mixture. Roll brownie mixture into 2 inch balls and stack 2 balls onto the end of each lollipop stick to make your snowmen.

Place brownie pops onto waxed paper, slightly flatten the bottom until the snowman on the stick can stand on his own, place in freezer for about an hour until completely frozen.

Melt white candy coating in the micro cooker according to candy coating package directions. Once melted pour into a narrow tall glass or mug. Dip frozen pops one at a time shaking off excess coating. Place dipped snowman back onto wax paper to dry.

Once candy coating is completely set and dry use a black food write to add eyes, buttons and other details. Dip the flat end of an orange candy chip into the coating and adhere to the snowman for his nose.

Place dry snowman in the lollipop bag and tie with ribbon!

Store at room temperature until ready to serve or gift!

 

 

Great Brownie Pan Ideas!!

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

Creamy Potato and Corn Chowder

Ingredients

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)

Directions

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.

Yield:
,
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

'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.

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

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.

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.