Misty Church, Independant Consultant

11/06/2018

03/08/2012

Confetti Pasta Salad

Ingredients:

2 1/2 cups (625 mL) refrigerated cheese-filled tortellini (9 oz/275 g), cooked and drained
1 cup (250 mL) coarsely chopped broccoli
1 cup (250 mL) coarsely chopped cauliflower
1 medium carrot, peeled and thinly sliced
1/2 cup (125 mL) fat-free Italian salad dressing
2 tbsp (30 mL) thinly sliced green onions with tops
1 garlic clove, pressed
1 tsp (5 mL) hot pepper sauce (optional)
2 oz (60 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed)

Directions:
1.Combine all ingredients except cheese in large bowl; toss gently. Refrigerate until ready to serve.
2.Sprinkle with cheese. Serve using Beaded Serving Spoon.

Yield: 8 servings

Nutrients per serving: (1 cup/250 mL): Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 500 mg, Fiber 2 g

03/08/2012

S'MORE CUPS

The campfire is optional--these little treats can be enjoyed anywhere.


Ingredients:

7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows



Directions:
1.Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2.Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3.Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

03/07/2012

7-piece Stainless Cookware Collection

03/07/2012

5-piece Stainless Cookware Collection

03/07/2012

7-piece Executive Nonstick Cookware

03/07/2012

5-piece Executive Nonstick Cookware Collection

03/06/2012

TAFFY APPLE PIZZA


Sliced apples, caramel topping and crunchy peanuts top a giant sugar cookie for this Pampered Chef® classic.

Ingredients:

1 package (18 ounces) refrigerated sugar cookie dough
1/2 teaspoon vanilla
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
3 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped


Directions:
1.Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
2.Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
3.Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
4.Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.

Yield: 16 servings

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

Cook's Tips: Use the Jar Opener to open the jar of caramel ice cream topping with ease.

The Large Spreader is handy for spreading the cream cheese mixture over the cooled cookie. Our Small Spreader works equally well for spreading frosting and thick glazes over baked goods.

Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown.

Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour/Sugar Shaker.

03/06/2012

BBQ PORK SHEPHERD'S PIE

Ingredients:

2 large russet potatoes (about 1 lb), peeled and cut into 1/2-in. pieces
4 garlic cloves, peeled, divided
1 cup (4 oz) shredded cheddar cheese, divided
2 tbsp milk
2 tbsp butter
1 tsp salt, divided
1 can (14.5 ounces) petite diced tomatoes, undrained
3/4 cup ketchup
3 tbsp Smoky Barbecue Rub, divided
1 1/4 lbs pork tenderloin
1/2 tsp coarsely ground black pepper
1 tbsp vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and finely diced
1 1/2 cups frozen peas, thawed

Directions:
1.Preheat oven to 400°F. Combine potatoes, two of the garlic cloves and enough water to cover in Large Micro-Cooker®. Microwave, covered, on HIGH 13-15 minutes or until potatoes are tender. Drain. Add 1/2 cup of the cheese, milk, butter and 1/2 tsp salt. Mash until smooth. Set aside.
2.Meanwhile, combine tomatoes, ketchup, 2 tbsp of the rub and remaining garlic pressed with Garlic Press in Small Batter Bowl; stir. Trim fat and silver skin from pork. Slice pork in half lengthwise; thinly slice crosswise. Combine pork, remaining salt, remaining rub and black pepper in Classic Batter Bowl; mix well.
3.Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add pork. Cook without stirring 3-5 minutes or until browned on one side. Add onion and carrots; cook and stir 2-3 minutes or until carrots begin to soften. Stir in tomato mixture; bring to a simmer. Remove Skillet from heat; sprinkle with peas. Scoop potatoes evenly over peas using Medium Scoop; flatten slightly. Place Skillet in oven; bake, uncovered, 10-12 minutes or until sauce is bubbly. Carefully remove from oven using Oven Mitts. Sprinkle with remaining cheese; cover and let stand 5 minutes or until cheese is melted.

Yield: 6 servings

Nutrients per serving: Calories 390, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 35 g, Protein 29 g, Sodium 1390 mg, Fiber 4 g

Cook's Tips: If desired, 3/4 cup barbecue sauce can be substituted for the ketchup and Smoky Barbecue Rub.

03/06/2012

Sweet or Savory?

03/06/2012

Did you know - If you microwave a lemon for 15 seconds, you will be able to get double the juice out of it when you use a press or squeeze by hand!!