Rocky Road Brownie

Ingredients

1 cup (250 mL) walnut halves, toasted*
¾ cup (175 mL) all-purpose flour
1½ tsp. (7 mL) baking powder
¼ tsp. (1 mL) salt
¾ cup (175 mL) butter (1½ sticks)
4 oz. (125 g) unsweetened chocolate
1½ cups (375 mL) sugar
3 eggs
16 large marshmallows
20 milk chocolate kisses, unwrapped
Vanilla ice cream (optional)

Directions

Cut butter into pieces and chop unsweetened chocolate; place butter and unsweetened chocolate into Classic Batter Bowl.  Microwave, uncovered, on HIGH 1–2 minutes or until mostly melted, stirring every 30 seconds.

Add sugar and eggs to chocolate mixture; whisk until smooth using Stainless Whisk.

Fold in flour mixture and ½ cup (125 mL) of the walnuts until incorporated using Small Mix ‘N Scraper®.

Pour batter into Deep Covered Baker, spreading evenly.  Microwave, uncovered, on HIGH 5–7 minutes or until wooden pick inserted in center comes out clean and edges are firm. Carefully remove baker from microwave using Silicone Oven Mitts.

Meanwhile, snip remaining marshmallows in half crosswise using Professional Shears.  Top brownie with marshmallows, chocolate kisses and remaining ½ cup (125 mL) walnuts.

Microwave, covered, on HIGH 1–2 minutes or until marshmallows start to soften.

Remove baker from microwave. Let stand, covered, 5 minutes.

Spoon onto plates; serve with ice cream, if desired.

Yield: 12 servings

* To toast walnuts, place walnuts in Large Micro-Cooker®; microwave, uncovered, on HIGH 3–5 minutes or until toasted, stirring every 30 seconds.

Grilled Pineapple-Coconut Pound Cake

Ingredients:

Frozen Pound Cake, sliced into 1” slices

½ cup of flaked coconut

1 pineapple

Spicy Pineapple Rum Sauce

Powdered Sugar

Coconut Lime Sauce

Preheat oven to 350° F.

      Slice a pound cake into 1” slices; brush both sides of cake slices with melted butter and set aside.
 

Spread ½ cup flaked coconut on Small Bar Pan; toast in oven 3-5 minutes until lightly browned (watch carefully so coconut does not burn).

Core and peel pineapple; cut into ½” slices. Grill pineapple slices on 11" Grill Pan using Grill Press.

Brush one side of grilled pineapple slices with Spicy Pineapple Rum Sauce.

Grill pound cake slices on both sides.

Put one slice of grilled pound cake on a dessert plate; top with one slice of grilled pineapple and sprinkle with toasted coconut.

Drizzle dessert with Coconut Lime Sauce and dust with powdered sugar.

Bananas Foster

Looking for an easy, but classic dessert-pound cake w/ a twist?? 

Ingredients:

1 frozen pound cake, sliced into 1inch slices

melted butter

Bananas

Jar of Caramel Topping

Directions:

Preheat Grill Pan on the stove top.  Brush each side of the pound cake slices with melted butter.  Grill on both sides and then set aside.  Add sliced bananas to the pan and grill for a few minutes.  Add Caramel topping and heat thoroughly. 

Place grilled pound cake on plates, top with banana and caramel topping.  Add a scoop of vanilla ice cream if desired. 

Serve!

Apple Berry Salsa with Cinnamon Chips

Salsa:
2 medium Granny Smith apples
1 cup strawberries
1 kiwi
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly

Cinnamon Chips:
4 7-inch flour tortillas
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Heat the oven to 400°F. For the Cinnamon Chips, lightly spray the tortillas with water using the Kitchen Spritzer. Combine the sugar and cinnamon in the Flour/Sugar Shaker and sprinkle over the tortillas. Using thePizza Cutter, cut each tortilla into eight wedges and place in a single layer on the Large Round Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to the Nonstick Cooling Rack to cool completely. For the salsa, peel the apples using the Serrated Peeler. Wedge the apple using the Apple Wedger. Cut the apples pieces in half and chop with the Manual Food Processor. Add the strawberries and kiwi to the Food Processor and pump the handle until chopped. Zest the orange using the Microplane® Zester. Juice the orange using the Citrus Press. Add the orange zest, orange juice, brown sugar and apple jelly to the fruit mixture. Mix gently using the Classic Scraper. Serve with the Cinnamon Chips.

Makes 16 servings with 70 calories and 1 grams of fat per serving

Chicken Enchillada Soup

Ingredients:
10 oz. cooked boneless skinless lean chicken breast or thigh, chopped or shredded
1 tsp of Pampered Chef Southwest seasoning
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1 clove garlic crushed
1/2 cup diced sweet yellow onion
1 cup chopped red and green peppers
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
1 cup frozen white (or yellow) corn
1 tsp of Cilantro chopped
dash hot sauce, or more to taste
Optional red pepper flakes
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
Place chicken in Deep Covered Baker and top with Southwest seasoning. Place cover on and Microwave 8 mintues for 3 chicken breasts or 9 minutes for 6 chicken thighs. **Note: if using chicken thighs move the pieces around half way through the cooking process. Let chicken rest before shredding them.

To the Deep Covered Baker add peppers and microwave for 5 minutes. Add celery, garlice and onion, and microwave for an additional 5 minutes, until slightly tender.

Stir in enchilada sauce, chicken broth, corn and pumpkin. Microwave for 15 minutes. Add shredded chicken and cilantro

Add a dash or more hot sauce, or even a sprinkling of red pepper flakes. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!
PER SERVING (1 cup): 125 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS® value 2*

Fresh Salsa

1 medium red onion                                                                                                                                                                 1 whole jalapeno, stem removed (seeds removed if desired)
1/4 c. cilantro
1-2 cloves garlic
1 pint grape tomatoes
1 lime
1/2 t. salt


Combine first 4 ingredients into the Manual Food Processor.  Place lid on and pump 5 or 6 times.  Add grape tomatoes and continue pumping until desired consistency is reach.  Add lime using Citrus Press, and salt. Mix and enjoy.

Pumpkin Enchilladas

1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 teaspoon taco sauce or salsa (try my homemade salsa!!!)
1/2 teaspoon of Pampered Chef Chili Lime Seasoning
1/2 teaspoon of Pampered Chef Chipotle Seasoning
2 large (or 3 small) corn tortillas
3/4 cup red enchilada sauce
1 wedge Laughing Cow Cheese, Queso Style
1/4 cup shredded fat-free cheddar cheese
Optional: Salt, Black Pepper, Fat-Free Sour Cream, Chopped Scallions, Shredded Cooked Chicken

Preheat Oven to 400 degrees.

Take chopped onion and place in a small batter bowl. Place in a microwave and cook for 1 minute till softened. Add pumpkin, taco sauce, and seasonings. Mix well. If you like season with Salt and Black Pepper or add cooked chicken. Set aside.

Place tortillas on a microwave safe plate and warm slightly in the mircrowave for about 15 seconds.

Lay tortillas flat. Spread the cheeses evenly over the tortillas. Evenly distribute the pumpkin micture between the conters of the tortillas. Wrap tortillas up tightly and place them in the paking pan with the seam sides down. Cover with enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. carefully remove pan from the oven and sprinkle with cheese.

Top with sour cream and/or scallions. ENJOY!!!!

1 enchilada: 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein.

Big Mac Pizza

1 Pizza Crust of your choice
1 cup of Thousand Island Dressing
1 pound ground beef
1/2 onion diced
2 cups of Cheddar/Colby mix cheese
2 cups shredded lettuce
1/4 cup of dill pickles diced

Unroll/spread/strech your crust on to your Large Bar Pan. 
Prebake your crust for 8 minutes till a very light brown.

While crust is cooking, place meat in the classic batter bowl and microwave for 3 minutes. Break up with mix and chop and return to microwave for additional 3 minutes. Drain any fat.

Remove crust from the oven and spread with Thousand Island Dressing. Spread crumbled meat mixture, onions and cheese over the top. Return to the oven and cook for 7-9 minutes till cheese is bubbly and melted.

Remove from oven and top with lettuce and pickles. Cut and Serve!

Tastes just like a big mac!! You can make it healther by subsituting wheat crust for white, ground turkey for ground beef, spinach for lettuce. Tastes just the same!! Enjoy!!!

Indian-Spiced Chicken Pitas

Ingredients:

Chicken Patties and Pitas

4 slices day-old French bread (1 cup/250 mL fresh bread crumbs)

3/4 cup (175 mL) lightly packed fresh cilantro leaves, divided

1 lb (450 g) ground chicken

1 tbsp (15 mL) grated fresh gingerroot

2   garlic cloves, pressed

1 1/2 tsp (7 mL) garam masala

1/2 tsp (2 mL) salt

Sauce and Vegetables

1/2 cup (125 mL) plain low-fat yogurt

Chopped cilantro reserved from chicken patties

1 garlic clove, pressed

1/4 tsp (1 mL) salt

4 oz (125 g) seedless cucumber

1 medium carrot, peeled

1/2 small red onion

Directions:

1. Chop bread using Food Chopper. Chop cilantro using Santoku Knife; reserve 2 tbsp. (30 mL) for sauce. Combine bread crumbs, remaining cilantro, chicken, ginger, pressed garlic, garam masala and salt in Stainless (4-qt./4-L) Mixing Bowl; mix well. Form chicken mixture into four oblong patties about 1/2 in. (1 cm) thick.

2. Heat Grill Pan over medium heat 5 minutes. Toast pitas on pan 1-2 minutes, turning once. Set aside and keep warm. Lightly spray pan with vegetable oil using Kitchen Spritzer; cook patties 4-5 minutes or until browned. Turn patties over; cook 4-5 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and centers are no longer pink.

3. Meanwhile, for sauce, combine yogurt, reserved cilantro, pressed garlic and salt in Small Batter Bowl; mix well. Cut cucumber lengthwise into long ribbons using Serrated Peeler. Cut carrot into julienne strips using Julienne Peeler. Slice onion lengthwise into thin wedges. Fill each pita half with one patty; serve with sauce and vegetables.

Yield: 4 servings

Nutrients per serving: Calories 470, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 100 mg, Carbohydrate 60 g, Protein 32 g, Sodium 1120 mg, Fiber 3 g

Cook's Tips: Garam masala, which can be found in the spice section of most supermarkets, can include as many as 12 spices. The word garam means "warm" in the Indian language, implying a warm blend of flavors.

The yogurt sauce that is served with these pitas is called raita (RI-tah). Raita is an Indian yogurt-based sauce or salad designed to cool the palate when accompanying spicy dishes

Chicken Your Way

Ingredients:

1 lb. (450 g) boneless, skinless chicken breasts (4 oz/125 g each)

Vegetable oil
2-3 tbsp. (30-45 mL) The Pampered Pantry® Rub, any flavor

Directions:

1. Heat Grill Pan and Grill Press over medium heat, about 5 minutes.

2. Brush chicken with oil and sprinkle with rub.

3. Grill using Grill Press about 5 minutes per side or until internal temperature is 160°F.

Yield: 4 servings

Grilled Banana Sundaes

Ingredients -

2 firm, ripe bananas

2 tbsp. (30 mL) firmly packed brown sugar

1/2 tsp. (2 mL) ground cinnamon

2 cups (500 mL) vanilla ice cream

1/4 cup (50 mL) chocolate ice cream topping

1/4 cup (50 mL) toasted slivered almonds

Directions -

1. Preheat (11-in./28 cm) Square Grill Pan over medium heat. Cut bananas in half lengthwise and crosswise for a total of four pieces each. Combine brown sugar and cinnamon in shallow dish. Gently coat bananas with sugar mixture.

2. Lightly spray Grill Pan with oil; add banana pieces, cut sides down. Grill 2-3 minutes per side or until grill marks appear. Serve warm with ice cream, ice cream topping and almonds.

Yield: 4 servings

Nutrients per serving: Calories 340, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 52 g, Protein 5 g, Sodium 55 mg, Fiber 3 g

Harvest Brown Rice Salad

Ingredients:

2 tbsp. (30 mL) olive oil, divided

2 cups (500 mL) uncooked instant brown rice

1 1/2 cups (375 mL) apple cider

1/2 tsp. (2 mL) salt

1/3 cup (75 mL) sweetened dried cranberries

1 tbsp. (15 mL) butter, melted

1 medium red baking apple such as Jonathan

2 tbsp. (30 mL) Sweet Cinnamon Sprinkle

1 large head radicchio

5 stalks celery

3 tbsp. (45 mL) chopped fresh chives

1/2 cup (125 mL) toasted walnuts or Cinnamon-Glazed Walnuts (see Cook’s Tip)

2 oz. (60 g) crumbled goat cheese

Directions:

1. For rice mixture, add 1 tbsp. (15 mL) of the oil to (1.5-qt./1.4-L) Saucepan; heat over medium heat 1-3 minutes or until shimmering. Add rice; stir until well coated with oil. Stir in cider and salt. Bring to a boil. Cover; reduce heat to low. Simmer 5 minutes; remove from heat. Stir in cranberries; cover and let stand 5 minutes.

2. Meanwhile, for apple, heat Grill Pan over medium-high heat 5 minutes. Place butter into (1-cup/250-mL) Prep Bowl; microwave on HIGH 30-60 seconds or until melted. Core apple using The Corer™; slice crosswise into 1/4-in. (6-mm) rings. Brush both sides of apple rings with butter; sprinkle with cinnamon sprinkle, gently pressing to adhere to apple.

3. Spray Grill Pan with vegetable oil using Kitchen Spritzer. Grill apple rings 1 minute on each side or until grill marks appear. Remove from pan. Set aside six apple rings for garnish. Cut remaining apple rings into quarters; add to rice mixture.

4. Add rice mixture to Stainless (4-qt./4-L) Mixing Bowl; cool slightly. Set aside four large outer leaves of radicchio for later use. Thinly slice remaining radicchio using Chef's Knife. Thinly slice celery on a bias; chop chives. Toss vegetables and remaining 1 tbsp. (15 mL) oil with rice mixture. To serve, spoon salad into reserved radicchio leaves; garnish with walnuts and reserved apple rings. Sprinkle with crumbled goat cheese.

Yield: 4 servings

Nutrients per serving: Calories 600, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 20 mg, Carbohydrate 85 g, Protein 11 g, Sodium 460 mg, Fiber 7 g

 U.S. Diabetic exchanges per serving: 4 starch, 1 fruit, 1 vegetable, 4 fat (5 carb)

August Special

What a steal of a deal!!!!!!!!!!  The Grill Pan Set is just $143 and that includes the Grill Pan, Grill Press, Scraper Cleaning Tool, and 2 recipe cards.  However, for this month on this special I will add 3 rubs of your choice, 1 Season's Best Cookbook and your choice of 1 Color Coated Knife.  PLUS you can add 1 piece of Open Stock Cookware at 60% off!!!!!!!!!!  Our cookware has a lifetime guarantee!!

What a great opportunity to stock up your kitchen or get some early Christmas gifts started at HUGE Savings!!  Message me to order yours today.  This offer is only good till August 31st!!!

Newsletter

My August Newsletter is here!!! 

The newsletter is full of wonderful information and recipes!  If you are not currently signed up to recieve it, there is a link at the bottom.  Or send me a message and I will add you to the mailing list!

Happy reading and cooking!!

Event Tonight!! Taste of Newfound!

One of my favorite ways to meet people is by doing booths at events.  Tonight I am going to be at the Taste of Newfound.  There will be over 36 local businesses on site! Live music, folk artistry, raffle drawings, creative displays, shopping, and of course – sampling great food from the Newfound area businesses.

Tonight I am demoing Pizza on the Grill.  Yummy!!  If you have never had pizza on the grill before, this is one thing you have to try!!!!  Pizza was made to go on the grill.  The open flames adds a crispness that you just can't get from the oven.   (Sorry stoneware! I still love you!!) 

What is the Magic Pot?????

You keep hearning about our "magic pot" (Pampered Chef's Deep Covered Baker) so what's all the fuss about?

Do you need more time? More Money? More variety at family meal time?
YOU NEED A MAGIC POT!

Our Magic Pot is like a crock pot for your microwave! If you have a crock pot I'm sure you love the results but how often do you plan dinner 8-9 hours in advance? Our Magic Pot allows you to get crock pot results in less than 30 minutes!

In addition to saving you time it will save you money! Let's face it, most people eat out more often than necessary and it mostly due to poor meal planning or feelling like the task of meal preparation takes too much time. Just think how much money you would save if you cut out just ONE restaurant meal each week! For a family of 4 that could be as much as $60-70. We all need a little more money in our bank account and having a magic pot will help make that happen!

If you love Pampered Chef Stoneware you will LOVE our Magic Pot! Easy to clean, lid inverts into the bowl for easy storage and quick and easy meals are ready in minutes!

PLUS! You can also use our Magic Pot in the oven!

When you purchase our Magic Pot you will receive around 140 recipes via email so there's no need to buy a cookbook!
Some of my favorite recipes include 10 Minute Pork Tendorloin, 15 Minute Fajitas, 20 Minute BBQ Ribs and our 10 minute Molten Chocolate Lava Cake! Most meat will cook in 6-10 per pound! Think about boiled chicken for chicken salad, ground beef for your spaghetti or bacon for breakfast! The possibilities are endless!

Worry about the meat being tough or dry? The results truly are 'magic'! Juicy fall of the bone tender meat cooked in minutes!

The best scenario is to get 2 magic pots! One for dinner and one for dessert! Saving you time and money!

If you're ready to order, go to www.pamperedchef.biz/traskskitchen and order from my website today!! The Deep Covered Baker is $85 plus FREE E-Cookbook

Here is a sneak peak at the recipes included in the e-cookbook! (the #'s next to the recipe name indicate the page # in the book)

Beef. 4
Microwave Recipes. 4
Barbecue Ribs. 4
Barbecued Beef Sandwiches. 4
Beef Enchilada Casserole. 5
Beef Hamburger Base. 5
Beef Pot Roast 5
Chipotle Chili Cornbread Bake. 6
Easy Beef Salsa Dip. 6
Easy Enchiladas (in 15 minutes) 6
Deluxe Cheeseburger Salad. 7
Hamburger Stroganoff ~ this makes enough to serve 1 portion & freeze another 7
Lasagna. 8
Lasagna Soup. 9
Meatball Subs. 9
Meatloaf (version 1) 9
Meatloaf (version 2) 10
Meatloaf (version 3) 10
Quick Jambalaya. 10
South-Of-The-Border Meat Loaf 11
Taco Soup. 11
Teriyaki Ribs with Grilled Pineapple. 12
Oven Recipes. 13
Bachelors Roast 13
Burgundy Pot Roast 13
Chili Cheese Pie. 13
Chuck Roast with Gravy. 13
Easy Baked Chimichangas. 14
French Beef Dip. 14
Goulash. 14
Round Steak & Mushroom Gravy. 14
Super Bowl Short Ribs. 15
Touchdown Taco Dip. 15
Vegetable Pot Roast 15
Pork. 16
Microwave Recipes. 16
10 Minute Barbecue Pork Tenderloin (with Sauces and variations) 16
Oven Recipes. 17
Bachelors Roast 17
Bacon Sausages. 17
Baked Ham.. 17
Mushroom Pork Chops. 17
Pork Chops & Rice. 17
Pork Chops & Stuffing. 18
Roasted Pork & Potato Duet 18
Smoked Sausage with Vegetables. 18
Chicken & TURKEy. 19
Microwave Recipes. 19
30 Minute Chicken (aka Rockin’ Roasted Chicken) 19
Asian Citrus Salad. 20
Cheesy Chicken Chilaquiles. 20
Chicken and Rice. 20
Chicken Breasts in 8 Minutes. 21
Chicken Fajitas with fresh salsa & guacamole. 21
Chicken Fettuccini Alfredo. 22
Chicken Tortilla Casserole. 22
Easy Chicken Nachos. 22
Greek Chicken. 23
Green, White & Red Lasagna. 23
Grilled Chicken Penne al Fresco. 24
Lemon Chicken, Pineapple, and Red Onion Salad. 24
Mexican Chicken “Lasagna”. 25
Moroccan Chicken Pasta. 25
Moroccan Fried Rice. 26
Quick Turkey Chili 26
Smokey Bbq Chicken Sandwhiches. 27
Smoky Buffalo Chicken Wings. 27
Southwest Chicken & Rice. 28
Southwestern Chicken Salad (version 1) 28
Southwestern Chicken Salad (version 2) 29
Super Moist Low Fat Chicken and Potatoes. 29
Teriyaki Chicken Pitas. 30
White Chicken Chili 30
Whole Boneless Turkey Breast 30
Oven Recipes. 31
Chicken & Vegetables. 31
Cranberry Chicken. 31
Juiciest Roast Chicken (with variations) 31
Lemony Chicken Popover Puff 32
No Peek Chicken. 32
Orange Chicken. 32
Roasted Turkey Breast 33
Smothered Chicken with Garlic. 33
Pasta, Fish, Vegetables, meatless and Sides. 34
Microwave Recipes. 34
Breakfast Casserole. 34
Breakfast Hashbrown Casserole. 34
Cheesy Mostaccioli 34
Cheesy Potatoes. 35
Corn on the Cob. 35
Creamy Broccoli & Sun-Dried Tomato Orzotto. 35
Garlic Green Beans. 35
Greek Stuffed Peppers. 36
Loaded Baked Potato Chowder 36
Mashed Potatoes. 36
No-Fuss Sweet Potatoes. 36
Pasta Bake. 37
Salmon (with variation) 37
Smashed Potato Soup. 38
"Snausages". 38
Quick Veggie Lasagna. 38
Quinoa Corn Casserole. 39
Oven Recipes. 40
Baked Potato Curls. 40
Brown Rice Casserole. 40
Garlic Cheese Potatoes. 40
Hot Artichoke Dip. 40
Hot Pizza Dip. 41
Salsa “Fried” Potatoes. 41
Sausage and Apple Herbed Stuffing. 41
Touchdown Taco Dip. 42
Cakes & Desserts. 43
Microwave Recipes. 43
12-minute Chocolate Miracle Cake. 43
13 Minute Cobbler Cake. 43
Apple Berry Crisp. 44
Apple Crisp variations. 44
Autumn Apple-Cherry Crisp. 45
Black Forest Microwave Cake. 45
Cake variations (with icing) “lava cake”. 46
Cake Variations (with pie filling) 46
Cake Variations (with pudding mix) 47
Caramel Apple Bread Pudding. 48
Gingered Apple and Peach Crisp. 48
Lemon Sunshine Cake. 49
Mexican Chocolate Cake. 49
Pineapple Upside-Down Cake variations. 50
Pumpkin Cake (low fat) 51
Peanutty Chocolate Cake. 51
Piña Colada Pineapple Upside Down Cake. 51
Quick Fudgy Brownies. 52
Strawberry Margarita Cake. 52
Spiced Pumpkin Trifle. 53
Turtle Fudge Chocolate Cake. 53
Oven Recipes. 54
Apple Cranberry Cookie Cobbler 54
Apricot Cake. 54
Banana Chip Cake. 54
Banana Walnut Crunch Cake. 55
Berry Pancake Puff 55
Butterscotch Cake. 55
Chocolate Satin Mint Cake. 56
Choco-Peanut Butter Swirl Cake. 57
Citrus Poppy Seed Delight Cake. 57
Devil's Delight Cake. 57
Lemon Pound Cake. 58
Peach Cobbler variations. 58
Rum Cake. 59

Buffalo Chicken Quesadillas

6 10inch Flour Tortillas
1 can of chicken
2 tsp of Pampered Chef Buffalo Rub
1/4 cup of Blue Cheese Dressing
1/4 cup of Buffalo Wing Sauce
1 cup of Mozzarella cheese
1 cup of Cheddar cheese

Heat Grill pan and press on medium heat for 5 minutes.

In the classic batter bowl place all ingredients except the tortillas. Use the mix and chop to combine throughly. Lay one tortilla flat. Use the medium scoop to place 4 scoops in the center. Using the back of the scoop, gently press them flat. Make sure there is a 1/4 to 1/2 inch from the edge of the tortilla. Place a second tortilla on the top.

Place the quesadilla in the grill pan with the press on top. Cook on one side for 5 minutes. Flip and cook on the second side for 3 mintues.

Remove from heat and cut with the pizza cutter into 8 wedges. Repeat process with remaining tortillas.

If you want more heat add a can of green chiles!

Raspberry-Ginger Wine Coolers

1 bag (12 oz/350 g) frozen raspberries
1/2 cup (125 mL) honey
1/2 cup (125 mL) water
2 tsp (10 mL) grated fresh gingerroot
1 bottle (750 mL) dry white wine such as Chardonnay, chilled

Directions:

1. Combine raspberries, honey, water and ginger in large microwave-safe bowl. Microwave on HIGH 2-3 minutes or until warm, stirring halfway through. Place fine-mesh strainer over small bowl and pour raspberry mixture into strainer. Press mixture lightly with Small Mix ‘N Scraper® to extract as much raspberry syrup as possible. Discard raspberry pulp and seeds.
2. Pour wine into serving pitcher. Stir raspberry syrup into wine. Refrigerate 2 hours or until cold. Serve in Dots Stemware over crushed ice.

California Spring Rolls

Ingredients:
Sauce
1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) chopped fresh cilantro
4 tsp (20 mL) wasabi paste
1 tsp (5 mL) sesame oil
Spring Rolls
1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
1/4 tsp (1 mL) salt 2 large carrots, peeled
1 medium seedless cucumber
2 avocados
12 (8-in./20-cm) rice wrappers
1 cup (250 mL) water

Directions:

1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef's Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
2. Moisten both sides of one rice wrapper with water using Chef's Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.

Yield: 24 servings
Nutrients per serving: (1/2 spring roll): Calories 100, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 6 g, Protein 4 g, Sodium 160 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1/2 spring roll): 1/2 starch, 1/2 low-fat meat, 1/2 fat (1/2 carb)
Cook's Tips: Rice wrappers are often called rice paper. They can be found in the Asian section of most major grocery stores. Brushing the rice wrappers with water will make them soft and easy to roll. Be sure to soften them just prior to filling and rolling them as they can become delicate and easily torn if they absorb too much moisture.

Make-Ahead: This recipe can be prepared up to 6 hours in advance. Cover uncut rolls with damp paper towels and plastic wrap. Refrigerate rolls and sauce until ready to serve.

Where's the Outlet????

Outlet ~ Bargains ~ Discontinued Items

Exclusively through my web page, visit the Outlet...with discounts up to 60%. HOW?

From my "Home" page, go to:
~ Order Products
~ Individual Order (Option #2)
~ Outlet (bottom, left-side)

...while supplies last only.. NO GUARANTEE THEY WILL BE HERE TOMORROW! Order now and CHECK OFTEN...selection changes about every two weeks.

Outlet Sales are online only. You CAN combine outlet purchases with other products in our catalog! Only Customers placing individual orders can purchase items both from the outlet and from the current online catalog at the same time.

Enjoy our "oldies but goodies" at GREAT prices!
Any questions, call 603-254-7995 or email me!

S'more Cups

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.

Pampered Chef History

Doris Christopher is the quintessential successful career mom. This former home economics teacher started The Pampered Chef in 1980 with $3,000 borrowed from a life insurance policy. At the time, she was a 34-year old wife and mother of two who had no business experience.

Her goals were simple:
- to help families struggling to make meals at home special
- to spend as much as possible with her children, while working
- to make enough money to put her kids through college
Her plan worked – big time!

Starting from the basement of her home, she decided that the best way to display her wares was through in-home parties. However, on the way to her first party, she got so nervous that she almost gave up before she started! She talked herself into pressing on.

As friends, and friends of friends, hosted parties, Doris received requests from people wanting to join her in the business. That wasn’t necessarily part of her plan, but she figured out how to make it work. Today, the Pampered Chef has over 60,000 in-home consultants, mostly women who work from their homes. (There are LOTS of successful men working with Pampered Chef too!)

That growth hasn’t always been easy. At one time, The Pampered Chef had grown so fast that Doris decided to stop taking on new consultants so she could make sure the company could fully support them. That commitment to quality is one thing that attracted the attention of a famous investor.

The Pampered Chef became part of Warren Buffet’s Berkshire Hathaway in 2002. His endorsement is considered to be the ultimate stamp of approval in the business world.

By then, Doris Christopher’s little business was doing over $700 million in sales. She started in her basement and built the largest branded kitchenware company and largest direct seller of housewares in the world!

Join me and I will help you get started with this AMAZING company!!

What I Do......

I love cooking.  Even more though, I love sharing with family and friends great recipes that are quick, easy and economical!!  I am a busy mother of 3 and I don't have time to stir a pot when I get home in the evenings.  So recipes that save me time and money in the kitchen are just as important to me as a good pot or pan. 

When I first started Pampered Chef I worked a full time job. My kids have always been very active in sports. Even though I had a great boss, I constantly felt guilty asking for time off to make it to their games. And every time I did take time off I whittled down my vacation time, to the point where I didn't have time off in the summer time to take a vacation.

When the Pampered Chef opportunity was presented to me I was worried about juggling everything. I mean come on 3 kids, a full time job and my husband was a lot!! Not to mention laundry, meals, groceries, cleaning the house, doctor's appointments and other full time mom duties!!

However what I found was that I could control when I worked. I didn't rely on someone else's schedule telling me when I had to do shows. It was when I wanted to do shows. And when I wanted a little extra money it was as simple as adding 1 extra show to my calendar!

Now I do Pampered Chef full time. I have so much freedom!! I put all my family needs in my calendar first, and then I decide what days, nights, or weekends I will do shows. 

I love the opportunity to bring families back to the table!  It is so rewarding for me to hear a hostess get excited because she earned the 12 inch skillet for FREE.  Or a guest email me and say that her 4 year old LOVED the homemade Mac 'n Cheese recipe for the Deep Covered Baker.  Or one of my team members get excited because she was able to support her family with her "extra" income.