Black Forest Trifle

Ingredients:

1	pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
2	bars (1.55 ounces each) milk chocolate candy, divided
3	cups cherry pie filling
1	tsp almond extract
1/2	cup cranberry-cherry juice
2	cups cold 2% milk
2	pkg (3.3 oz each) white chocolate instant pudding and pie filling
1	container (8 oz) frozen whipped topping, thawed

Directions:

1. Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
2. Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
3. Combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
4. Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
5. To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
6. Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook's Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.

Yield: 16 servings
Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 59 g, Protein 4 g, Sodium 300 mg, Fiber 0 g
Cook's Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls.

This trifle can be assembled several hours before serving, or even the night before.

Chicken Enchilada Pizza

Chicken Enchilada Pizza
-----------------------
Ingredients:
1  pkg (13.8 oz/283 g) refrigerated pizza crust
1/2  medium onion
1  jalapeño pepper
8  oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2  cups (500 mL) diced cooked chicken breasts
1/2  cup (125 mL) mild green taco sauce
3  garlic cloves, pressed
1/2  cup (125 mL) grape tomatoes
1/2  cup (125 mL) loosely packed fresh cilantro

Directions:
1.  Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.
2.  Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
3.  Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4.  Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 servings
Nutrients per serving: (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g
Cook's Tip: For a less spicy version, seed the jalapeño pepper before chopping.

Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.

If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.
Shopping List:
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated)
2 cups (500 mL) diced cooked chicken breasts
1/2 cup (125 mL) mild green taco sauce
3 garlic cloves
1/2 cup (125 mL) grape tomatoes
1/2 cup (125 mL) loosely packed fresh cilantro

Cook's Tips: Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.

If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.

YUM!

So my consultant's grand opening show went great - she had a few people there, but it was great practice for her to do her own show! She also has a ton of outside orders, so YAY for her! I cant wait to see all the great things she can do with this business! I am so proud of her. She also has 4 shows booked! YAY!
She also shared a yummy recipe with me that I cant wait to make at my shows! Chicken enchilada pizza - delish! I cant wait to make it at my shows! Recipe to follow!

Triple Citrus Mojitos

Triple-Citrus Mojitos
---------------------
Ingredients:
1/2  cup sugar
1/2  cup water
1  pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1  orange
2  lemons, divided
2  limes, divided
1/2  cup white rum (optional)
5  cups chilled lemon-lime soda

Directions:
1.  Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir(R) Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
2.  Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.
3.  Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings
Nutrients per serving: Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g
Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane(R) Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions(R) Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.

Wahoo!

So excited for today. I signed my first recruit on Feb 27th, and today is her first show! I will be helping her prepare the Chicken Enchalada Pizza today for her first show! She decided to host her grand opening show today, and should havce lots of friends and family in attendance! Heres to hoping that everything goes well!

Spring is the in Air!

So despite the snow that is outside, I have spring in my heart! The new catalog for Spring is out, and the sample products I ordered are here! I am so excited to use them and keep cooking! I also just got my Help Whip Cancer products, which are all Pink Zebra products! They are so adorable, I love them! Today I have been working hard getting my host packets made, the supplies I ordered stamped and ready, and organizing for a great March and April!I am also very excited to sign my first consultant and promote to Senior Consultant soon! She will be signing this week, and will be a great addition to my team! Oh pampered chef - you make me feel so young! You make me feel like Spring has sprung! So glad that Spring is almost here!

Mexican Chicken Napoleons

Mexican Chicken Napoleons

12 (6-in./15-cm) corn tortillas

2 cups (500 mL) diced cooked unsalted chicken breasts

1 can (14.5 oz or 398 mL) black beans, drained and rinsed

1 medium red onion, divided
1 cup (250 mL) loosely packed fresh cilantro, divided

1 cup (250 mL) shredded Chihuahua cheese or Monterey Jack cheese, divided

1/4 cup (50 mL) light mayonnaise

2 garlic cloves, pressed

1/4 tsp (1 mL) each salt and coarsely ground black pepper

3 kiwi, peeled

1 jalapeño pepper, stemmed and seeded

1-2 limes

2 cups (500 mL) diced fresh pineapple

Directions:
1. Preheat oven to 450°F (230°C). Trim tortillas using Pizza Cutter to make twelve 4-in. (10-cm) squares. Spray both sides of squares with nonstick cooking spray. Arrange squares on Large Bar Pan, overlapping slightly. Bake 8–10 minutes or until squares begin to brown; remove pan from oven. Turn squares over with Mini-Serving Spatula. Return to oven; bake 5–7 minutes or until golden brown and very crisp. Remove pan from oven to Stackable Cooling Rack.

2. Meanwhile, place chicken and beans in Classic Batter Bowl. Coarsely chop onion and cilantro with Food Chopper; add half of the onion and cilantro to batter bowl, reserving remaining for salsa. Add 3/4 cup (175 mL) of the cheese, mayonnaise, garlic pressed with Garlic Press, salt and black pepper; mix well with Small Mix ‘N Scraper®. Microwave, uncovered, on HIGH 2–3 minutes or until heated through, stirring once halfway through.

3. Remove six of the tortilla squares from pan; arrange remaining squares on pan in two rows. Top evenly with half of the filling. Place reserved squares over filling and top evenly with remaining filling. Sprinkle with remaining 1/4 cup (50 mL) cheese. Bake 4–6 minutes or until cheese is melted. Remove pan from oven.

4. Meanwhile, for salsa, finely dice kiwi with Utility Knife; finely chop jalapeño with Food Chopper. Juice limes to measure 2 tbsp (30 mL). In clean batter bowl, combine pineapple, kiwi, jalapeño, lime juice, reserved onion and cilantro. Serve salsa with napoleons.

Yield: 6 servings

Nutrients per serving: (1 napoleon and 1/3 cup/75 mL salsa): Calories 330, Total Fat 12 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Carbohydrate 36 g, Protein 23 g, Sodium 470 mg, Fiber 5 g

© 2011 The Pampered Chef used under license.

YUM!

So despite being insanely busy, it was a good weekend. I shopped til I dropped, and then I came home and cooked! I made these Bacon and Bleu Cheese Potato Crisps on Saturday Morning. THey arent exactly a breakfast food, but still delicious! And very healthy with the turkey bacon! I also made a batch with cheddar chesse, and avacado on the top, sort of a mexican twist on the idea, and they were yummy too!
In addition to cooking, I met with my first recruit and did some pre-training to get her prepared to sign. Just waiting for payday, and then she will be ready to sign! I am so excited, I cant wait! Promotion, here I come!
Lets hope the enthusiasm is contagious!! Heres to a great week world!

Bbacon and Bleu Cheese Potato Crisps

Blue Cheese & Bacon Potato Crisps
---------------------------------

Ingredients:
4-5 small red potatoes (about 1 1/2-2 in./4-5 cm in diameter)

1/4 tsp (1 mL) coarsely ground black pepper

1/2 tsp (2 mL) olive oil

4 slices cooked turkey bacon

2 oz (60 mL) blue cheese crumbled

6 grape tomatoes

2 tbsp (30 mL) reduced-fat sour cream

2 tbsp (30 mL) snipped fresh chives


Directions:
1. Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Slice potatoes with Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Discard ends of potatoes. Combine potato slices, black pepper and oil in Classic Batter Bowl; toss to coat with Small Mix ‘N Scraper®. Finely chop bacon with Food Chopper.

2. Press one potato slice into each cup of pan; sprinkle with half of the bacon and cheese. Repeat layer one time with additional potato slices, remaining bacon and remaining cheese. Top with remaining potato slices, gently pressing layers together. Bake 12–14 minutes or until edges are browned and crisp. Remove pan from oven; immediately remove crisps from pan to Stackable Cooling Rack.

3. Meanwhile, slice tomatoes lengthwise into quarters with Utility Knife. Spoon sour cream into small resealable plastic bag; secure bag and trim corner. Pipe a dollop of sour cream onto each crisp. Top with tomato quarters and sprinkle with chives.

Yield: 12 servings

Nutrients per serving: (2 appetizers): Calories 70, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 3 g, Sodium 115 mg, Fiber 1 g

Cook's Tip: Choose turkey bacon with 65% less fat than regular bacon and contains about 135 mg sodium per slice.



To cook bacon, cut slices in half and cook in (8-in./20-cm) Sauté Pan over medium-high heat 6–8 minutes or until crisp. Drain on paper towels.



Use the cleaning tool from the Garlic Press to help remove the crisps from the pan, if necessary.

Spring Launch in Denver!

What an exciting week it has been! I closed one show on Thursday, and talked more with the host about signing. She is ready to sign as soon as she gets paid at the end of the month! I am so stoked to start building my team, and have my first team mate and recruit! Then Friday we went to Denver for Spring Launch to see the new products! I rode with my recruiter, Katie, and one other consultant on Katie's team. It was nice to spend a girls weekend away, but I was bummed to know the other consultant stole one of my shows! One of my hosts had to cancel in December, and she rebooked with the other consultant! While it wasnt her fault, it was still a bummer! Once we got to Denver, it was lots of fun. I met my Director, Debbie, for the first time! She came with her team, and it was so fun to get to know the other girls. We had an awesome dinner at The Cheesecake Factory! On Saturday, we went to the Convention center to attend the training. It was very fun, and of course, I love the new products! My favorite is the Manual Food Processor, and the Mango Wedger! I also loved hearing all the other consultants and how they have been successful. It was so inspiring, and I cannot wait to implement the ideas to my business. I can only hope that it will grow my business more and more! Then when I got back on Sunday, I closed my first $1000 show! While the host decided it was not the right time for her to join my team, she did get over $650 worth of products for free! I am so excited for her to get them and use them! Overall, it was a great week! Stay tuned for what is next!

Antipasti Pull-Apart Pizza

Antipasti Pull-Apart Pizza

A fun twist on pizza, this appetizer features all the flavors of an antipasti platter over a crust of bite-size pieces of French bread.

Ingredients:
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz each) refrigerated French bread dough (see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1¼ cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
½ cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)

Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Do not unroll. Using a sawing motion, slice each dough crosswise into 16 half moons .
Repeat with remaining dough for a total of 32 half moons. Arrange dough over baking stone, leaving a ½-in. (1-cm) border around edge and spacing ½ in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into ½-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan
cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.

Yield: 16 servings

U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 21 g,
Protein 8 g, Sodium 490 mg, Fiber 1 g

Cook’s Tip: If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.

Bread Bowl Artichoke Dip

Bread Bowl Artichoke Dip

Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.

Ingredients
2 16-oz sourdough bread rounds (about 6-in. diameter), divided
Vegetable oil
4 oz cream cheese, softened
½ cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)

Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings

Nutrients per serving (about 2 tbsp dip and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Chicken Fajitas!

Chicken Fajitas from The Pampered Chef

2 medium onions
1 green bell pepper
1 red bell pepper
4 boneless, skinless chicken breast halves
2 tbsp Pampered Chef Chipotle rub
1 package fajita-size flour tortillas
8 oz block Monterey Jack cheese
8 oz sour cream
1 bag tortilla chips
1 or 2 fresh avocado or (12 oz prepared guacamole)



For the fresh Salsa:

4 fresh tomatoes
1/4 medium onion
1 fresh jalapeno pepper
1 lime
1 clove garlic
cilantro



Slice up onions and peppers; place in bottom of Deep Covered Baker. Sprinkle with 1 tbsp Chipotle Rub. Sprinkle additional 1 tbsp Chipotle Rub over both Sides of chicken and place chicken breasts on top of vegetables. Cover and microwave for 10-15 minutes.



Place flour tortillas in Mini Baker, cover with foil and put in the oven to warm at 250°F. (Or warm in the Micro Cooker in the microwave for about 1 minute).



While the chicken is cooking, place all salsa ingredients in the Stainless Steel Mixing Bowl and chop with the Salad Chopper. Use Avocado Peeler and Mix ‘N Masher to mash avocados, add a bit of finely chopped onion, garlic, salt and pepper. You can also add a finely chopped tomato if you like.



To serve:

Turn the Small Dots Bowl upside down and place the Medium Dots Bowl on top. Place in Large Square Bowl. Put the salsa in the top bowl and surround with tortilla chips. Using the 2 Bowl Caddy, place cheese in one Small Simple Additions Bowl and guacamole in the other. Place bowls in Caddy. When the chicken is done, remove peppers and onions to another Medium Dots Bowl. Leave chicken in Baker with the broth and chop with the Salad Chopper.

Game On!

So Sorry I havent written in a few days - I have had a busy week! First, I had a show on Friday evening, and another show on Saturday morning. Finally got home Saturday afternoon, only to start cooking and preparing for the Superbowl! Plus, both of my hosts are interested in the business opportunity! I am so excited for them. I love sharing our great products and fun recipes, but I feel the best product we offer is the opportunity - it has made such a huge difference for my life, so I am glad to see it have the same positive effect on others. I cant wait for them to sign and start to build my team! As promised, I will post the recipes from both shows, and the big game seperately. Let me know what you think!

Fresh Pineapple Salsa and Lime Tortilla Chips!

The Pampered Chef ®
Fresh Pineapple Salsa
Recipe


2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeño pepper
1 medium pineapple
1 lime
1/2 tsp salt
Lime Tortilla Chips (optional, see below)



Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.


Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.



Yield: 16 servings (3 cups)


Nutrients per serving: Light (3 tbsp): Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 5 g, Protein 0 g, Sodium 75 mg, Fiber 1 g


Lime Tortilla Chips

1 lime
8 (7-in.) flour tortillas
1/4 tsp Coarse Sea & Himalayan Salt or coarse salt

1. Preheat oven to 400°F. Juice lime to measure 2 tbsp juice. Lightly brush one side of each tortilla with lime juice; sprinkle lightly with salt. Cut each tortilla into eight wedges using Pizza Cutter; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles.

2. Bake 10-14 minutes or until edges are lightly browned and crisp. Remove from oven. Remove chips from baking stone to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges.

Yield: 64 chips (16 servings)

Nutrients per serving (4 chips): Calories 40, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 170 mg, Fiber 1 g


© 2009 The Pampered Chef used under license.
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Thinking of Spring!

So today I am in San Francisco for a conference, and the weather couldnt be better! What a nice change from the cold and snow of Colorado! Its almost 70 here! All the warm weather and sunshine has me thinking of summer and spring, so it inspired me to share a yummy warm-weather recipe. I use the Pineapple Wedger to sclice my pineapple, and grill chicken breasts on the husks of the pineapple. Then I make the salsa and top the chicken with it! Its a healthy and delicious was to eat with flavor. Another great idea is to use our Spicy Pineapple Rum Sauce on the chicken. Try it out and let me know what you think!

Savory Vegetable Mini Quiches

Savory Vegetable Mini Quiches

Ingredients: 1   package (15 ounces) refrigerated pie crusts (2 crusts) 1/2   cup milk 2   eggs 4   slices bacon, crisply cooked, drained and chopped 1/2   cup finely chopped zucchini 1/2   cup finely chopped mushrooms 1   green onion with top, sliced 1/2   cup (2 ounces) shredded cheddar cheese 1   garlic clove, pressed Dash of ground black pepper Directions: Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Yield: 24 appetizers Nutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 2 g, Sodium 110 mg, Fiber 0 g Diabetic exchanges per serving (1 mini quiche): 1/2 starch, 1 fat (1/2 carb) Cook’s Tips: When using the Scalloped Bread Tube to cut out the pastry, start on the outside edge of the crust. Cut nine pastry pieces as close to each other as possible, then cut three pastry pieces from the center. If necessary, roll crust out just enough to accommodate the three center pieces. The Small Scoop is a practical tool for filling tart shells, scooping cookie dough, making melon balls and forming meatballs. Choose green onions with crisp, bright green tops and firm white bases. Store them, unwashed, in a plastic bag in the refrigerator for up to 5 days. © 2011 The Pampered Chef used under license. www.pamperedchef.com

Caramel-Banana Ravioli

Cook's Tip: If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams. Unroll dough onto pan as directed in Step 2. Firmly pinch seams. Fill as directed in Step 2. Unroll remaining dough onto lightly floured Large Grooved Cutting Board, gently shaping to form a rectangle; firmly pinch seams together. Place dough over filling. Proceed as directed. Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.

Shopping List

2 firm medium bananas 3 rolls (1.7 oz each) milk chocolate-covered chewy caramels (24 pieces total) 2 pkg (8 oz each) refrigerated crescent rolls with no seams (see Cook's Tip) 1 tbsp (15 mL) sugar 1/3 cup (75 mL) Caramel Sauce Cook's Tips: If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams. Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.

© null The Pampered Chef used under license.

Bon Apetit!

So this weekend in preparation for a show, I decided to try out some new recipes. On Friday night, I made Caramel-Banana Ravioli, and Saturday morning, I made Savory Vegetable Mini-Quiche. It wasdelicious! I love to be able to experiement with new flavors and meal ideas, and these were really fun. They were pretty easy to make, and fairly quick, 30 minutes or less to prep and cook, and serve! But best of all, they were a huge hit with my family! Its always a good sign when there are no left overs - that means they like it! It seems like Pampered Chef always delivers with their recipes - unique and yummy! Several people have asked for this recipe, so I am posting them here to share with everyone! Please let me know if you try it, and how you like it!

Let's Get It Started!

So I decided to start this blog for 2011, my second year in business as a Pampered Chef Consultant for a few reasons. I have always loved to write, and feel it would be good to do so on atleast a weekly basis. I also want to hold myself accountable to the goals I have set, and be able to track my progress as I go. This blog will attempt to do that, and hopefully do some good for others along the way. As a Pampered Chef Consultant, I love owning my own business. I have the flexibilty to work when I want, and set my own schedule. I have the best boss in the world - ME! Haha, just kidding (kinda). Anyhow, I also love that it provides real solutions for my family. I am able to provide healthy, delicious meals for my family that are quick and easy to prepare, and budget friendly - usually about $2 a serving! I spend less time in the kitchen and more enjoying my family. And, it provides me with real income to help my family. Because I really am passionate about good food, friends, and fun, I hope to share some of these things with you. I will be posting recipes, tips, and tricks for the kitchen each week. I will also post photos of the food I make to help anyone who likes photos. I love a good deal, so from time to time I will post any specials, coupons, or deals I find. And finally, I will post updates on what I am doing in my business. It is my hope that my team will use this as part of their training, and it will entertain, educate, and inspire you to achieve your own success as well! I invite you to read, enjoy, share, and particpate in any way - comment, ask questions, cook, shop, or explore all that I have to offer.

Wishing you All The Best,
Leanne