Thursday, October 30, 2008

Toffee Bits Cookies

These tasted really good. They spread more when they cooked than other cookies that I make. I would use a small scoop next time I made them.

Toffee Bits Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Heat oven to 350 degrees. Lightly grease cookie sheet. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.



Pecan-Roasted Pork Tenderloin

This is quick and easy to make and it tastes wonderful. I love the flavor that the brown sugar gives it - just a hint of sweetness.

Pecan-Roasted Pork Tenderloin

1/2 cup pecan pieces
1/2 cup French-fried onions
1 tablespoon light brown sugar
2 pork tenderloins (about 2 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
olive oil cooking spray

Preheat oven to 425°F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped. Place mixture on plate. Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloins with cooking spray. Bake 25–30 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Let pork stand 5 minutes; then cut into 1-inch-thick slices.

Sunday, October 26, 2008

Sour Cream Pound Cake

I am starting my Christmas cake testing. This is the first of many before we make our final decision. Tadd & Marmalade gave it two paws up!

Sour Cream Pound Cake
1 1/2 cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
1/4 teaspoon lemon oil
1/4 teaspoon almond extract

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.


Friday, October 24, 2008

Pampered Chef Trifle Bowl Recipes

Here is the link to two documents with a ton of recipes for your trifle bowl.

Look at:

PC Trifle Bowl Salads
PC Trifle Bowl Recipe Booklet

Thursday, October 23, 2008

Guittard Brownie Muffins


These brownies are wonderful.  They are easy to make and look and taste gourmet.  Make sure you don't overbake them.

Guittard Brownie Muffins

Melt & Cool:
2 cups semisweet chocolate chips
10 T. unsalted butter
Whisk in:
4 large eggs, lightly beaten
3/4 cup sugar
1 t. vanilla extract
1/4 t. table salt
Fold in:
1 cup all-purpose flour
1 cup peanut butter chips or milk chocolate chips (really any chips)
Top with:
Peanut butter chips

Preheat oven to 350; line 12 muffin cups with foil liners and coat each with nonstick spray.  Melt semisweet chips and butter together in a large bowl in a microwave at 50% power for 1 minute; stir.  Microwave another minute and stir again.  Repeat until mixture is smooth; let cool slightly.  Whisk eggs, sugar, vanilla and salt into the melted chocolate.  Fold in flour just until incorporated.  Add peanut butter chips.  Fill prepared foil cups and top each with additional peanut butter chips.  Bake 35-40 minutes, remove from the pan, and cool on a rack.

Recipe from Cuisine at Home, October 2005, p.31

Tuesday, October 21, 2008

Pampered Chef Party Recipes

The food at the pampered chef party tonight was SO good. I was extremely impressed the the fajitas. I thought they were almost as good as fajitas in the restaurant! Who would have thought that coming from the microwave?!?!? The taco bites were great. I loved the flavor! The cheesecake was heavenly, as always. The party was fun and everyone bought some great stuff.


Chicken Fajitas

2 garlic cloves
1 red & 1 green bell pepper
1 medium onion
1 small can green chilis
1 package taco seasoning
1 lime
3 large chicken breast
Salsa
Colby Jack Cheese
Tortillas
Sour Cream

Press garlic into Deep Covered Baker. Slice bell peppers and onion into strips and put into baker. Reserve 1 tsp of taco seasoning and sprinkle remaining taco seasoning over vegetables. Add green chilis and the juice of half a lime to baker. Stir. Place chicken breast on top of vegetables and sprinkle with reserved taco seasoning. Microwave 15 minutes...until chicken is tender. Chop up and serve with warm tortillas, cheese, salsa and sour cream.



Taco Bites

1 pound ground beef
1 packet taco seasoning
1 can rotel tomatoes
2 cups shredded Mexican cheese
4 packages pre-baked mini phyllo dough shells

Brown ground beef in skilled and drain fat. Add taco seasoning and rotel tomatoes to beef. Cook for 5 minutes. Let meat mixture cool for 5-10 minutes and then add cheese. Scoop meat mixture into mini phyllo shells. Bake at 400 for 6-8 minutes or until bubbly.

Sopapilla Cheesecake

If you need any pampered chef stuff go here: http://www.pamperedchef.biz/cookingmary

Wednesday, October 15, 2008

" Whatever Floats Your Boat" Brownies!

These were quick and easy. I added peanut M&Ms.

" Whatever Floats Your Boat" Brownies!

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
"WHATEVER FLOATS YOUR BOAT"
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherry or chopped nuts or M&M' or Reese's pieces or miniature marshmallow

Preheat oven to 350°F. Grease an 8 inch square pan or line with foil. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). Fold in "WHATEVER FLOATS YOUR BOAT"! Spread in pan and bake for approximately 25 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. Cool completely before cutting into squares.

For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

http://www.recipezaar.com/32204

Monday, October 13, 2008

The Resident Chef

I went to the Southern Women's Show and bought lots of goodies. One of the best things I bought were seasonings from "The Resident Chef". I bought Blackened Seasoning & Super Soul Seasoning Salt.

Dinner tonight was Blackened Chicken and Pasta.
I seasoned both sides of chicken cutlets with the blackened seasoning. I let it sit for about 5 minutes while I heated my skillet. I put the chicken cutlets in the pan and cooked them for 3 minutes on each side - only turning once. The chicken tasted wonderful and was really easy to make. I served it with a side of Lipton Four Cheese Noodles.

Sunday, October 12, 2008

Firehouse BBQ Grilled Chicken


I got this recipe off of a new blog I found : Picky Palate (http://www.picky-palate.com/). There are tons of great recipes to check out. I picked this one to try first since I LOVE chicken! The chicken was really good. It wasn't very spicy. You could taste the wing sauce, but the BBQ was the main flavor.


Firehouse BBQ Grilled Chicken

6 thawed boneless skinless chicken breasts
½ Cup Frank’s Red Hot Sauce
¾ Cup of your favorite BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worstershire sauce


Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stovetop grill pan or outdoor grill over medium heat. Grill chicken for 5-6 minutes each side or until chicken is cooked through.


http://www.picky-palate.com/2008/05/my-spoiled-little-campers.html

Friday, October 3, 2008

Pampered Chef Warm Nutty Caramel Brownies

The Pampered Chef ® Warm Nutty Caramel Brownies


1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)

Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper®. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies.

Cut into squares; serve warm with ice cream, if desired.

Wednesday, October 1, 2008

Classic Mini Sliders

Another new Pampered Chef recipe I want to try soon.

Classic Mini Sliders

1 medium onion (about 1 cup finely chopped)
¼ cup finely chopped fresh parsley
1½ lb 90% lean ground beef
2 garlic cloves, pressed
1 tsp salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slice

Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink. Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about ¼ in. from each bun end to square off (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside. Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm. To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.

Yield: 24 mini burgers

Taffy Apple Tartlets

A new Pampered Chef recipe I want to try.

Taffy Apple Tartlets

1/4 cup dry-roasted peanuts
2 large Granny Smith apples, peeled
3/4 cup butterscotch caramel sauce (from a 17-oz jar), divided
2 tbsp all-purpose flour
1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
12 caramels, unwrapped

Preheat oven to 400°F. Chop peanuts using Food Chopper; set aside for later use. Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.

Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All(R) Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

Cut caramels in half using Utility Knife; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.

Yield: 24 servings
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