CHEDDAR ARTICHOKE CRESCENTS (PAMPERED CHEF)
Make and share this Cheddar Artichoke Crescents (Pampered Chef) recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 35m
Yield 24-30 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Take puff pastry out of freezer and handle according to pkg. directions. Combine Mayo, Cheddar cheese, onion salt, dill weed and lemon pepper together and chill.
- Cut each artichoke into six pieces.
- Roll out dough as thin as possible on a lightly floured surface.
- Place a piece of artichoke on dough. Top each artichoke with 1 scant teaspoons of Mayo mixture. Fold dough over filling.
- Dip 3" Cut `n Seal in flour.
- Cut and seal crescent shaped tarts with Cut `n Seal. Repeat process until all pastry is used.
- Brush beaten egg on tarts and bake 12 - 15 minutes.
Nutrition Facts : Calories 152.5, Fat 10.8, SaturatedFat 3, Cholesterol 13.8, Sodium 134, Carbohydrate 11.2, Fiber 0.7, Sugar 0.6, Protein 2.9
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
PEANUT BUTTER BLOSSOMS (PAMPERED CHEF)
Make and share this Peanut Butter Blossoms (Pampered Chef) recipe from Food.com.
Provided by Kim D.
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Break apart cookie dough into pieces and place in a medium sized mixing bowl.
- Stir in peanut butter until completely blended. (You can use an electric mixer if you prefer).
- Fill cookie press with dough and choose a flower shapped disk.
- Press dough onto a baking stone (or baking sheet), about 1-inch apart.
- Bake for 10-12 minutes, until light golden brown.
- Remove from oven.
- While cookies are warm, press one Hershey kiss into the middle of each cookie.
- Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.
Nutrition Facts : Calories 108.5, Fat 6.2, SaturatedFat 1.8, Cholesterol 5.2, Sodium 80, Carbohydrate 11.9, Fiber 0.5, Sugar 5.8, Protein 1.9
MOCHA CHIP BISCOTTI (PAMPERED CHEF)
Posted as a request. My neighbor makes biscotti every year - tons of it and I always like to see her coming with our gift plate! From: Stoneware Sensations - Pampered Chef
Provided by KCShell
Categories Breads
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine flour, baking powder and cinnamon; set aside.
- Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
- Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
- Add flour mixture and mix well.
- Stir in 1/2 cup semi-sweet chocolate morsels.
- Divide dough in half.
- Form each half into a 7x2-inch log.
- Lightly grease a 11x17-inch pan.
- Place each log crosswise in pan about 4 inches apart.
- Bake 30 minutes.
- Remove pan to cooling rack.
- Let logs cool in pan 15 minutes.
- Carefully remove logs to cutting board.
- With serrated knife, gently cut logs diagonally into 1/2 inch thick slices.
- Arrange slices upright in pan, about 1 inch apart.
- Bake 20- 25 minutes or until dry and crisp.
- Cool completely on a cooling rack.
- To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.
- butter on high one minute.
- Continue microwaving until chocolate is smooth.
- Drizzle over biscotti.
- You can refrigerate 20 minutes to make chocolate drizzle firm.
- Store in tightly covered container.
BERRY BANANA BREAD (PAMPERED CHEF)
Per a request, this is from a Pampered Chef cookbook in my collection. I have never made it myself, but just might try it, a different twist to boring old banana bread.
Provided by MNLisaB
Categories Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix the flour, cinnamon, nutmeg, baking soda, salt in a medium bowl.
- Combine the sugar, strawberries, oil, bananas, eggs and orange zest in a large mixing bowl.
- Beat at medium speed for 2 minutes, scraping the bowl occasionally.
- Add the flour mixture, stirring just until moistened, then fold in the walnuts.
- Spoon into 2 greased 5x9-inch loaf pans.
- Bake for 1 hour or until a wooden pick comes out clean.
- Cool in the pans for 10 minutes, then remove to a wire rack to cool.
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