8 oz cream cheese, softened
1/4 cup sour cream
1 tsp dried dill weed
1 tsp lemon zest
1 cucumber
1 loaf Canapé French Bread, sliced
1 cup cherry tomatoes, halved, optional

1. In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use.
2. Thinly slice remaining cucumber sections using Ultimate Mandoline; cut each slice in half. Slice canapé bread into eighteen 1/2-inch slices using Bread Knife.
3. To assemble canapés, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canapé with 1 cucumber slice and 1 tomato half. Serve immediately.

18 servings of 1 canapé


Pampered Chef


Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g

11-oz pkg refrigerated French bread dough
2 Tbsp (1/2 oz) grated Parmesan cheese
2 tsp Italian Seasoning Mix


Preheat oven to 350°F. Lightly spray inside of Scalloped Bread Tube and lids with nonstick cooking spray; place lid on bottom of bread tube. Combine Parmesan cheese and seasoning mix; sprinkle evenly over bread dough. Fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes. Remove bread from tube; cool completely. Cut bread into 1/4-inch-thick slices.


24 slices (1 loaf)
12 servings of 2 slices


Pampered Chef


Calories 70 (16% from fat), Total Fat 1 g, Saturated Fat .5 g, Cholesterol 0 g, Carbohydrate 11 g, Protein 2 g, Sodium 180 mg, Fiber 0 g

11-oz pkg refrigerated French bread dough


Preheat oven to 375°F. Lightly spray inside of Bread Tube and lids with nonstick cooking spray. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes.

Remove bread from tube to Stackable Cooling Rack; cool completely. Cut bread into 1/4-inch-thick slices with Bread Knife.


1 loaf


Pampered Chef


Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

1 Tbsp oil
12 oz andouille sausage, cut into 1/2-in slices
12 oz boneless, skinless chicken thighs, cut into 1-in pieces
1 lb shrimp, peeled and deveined
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 Tbsp garlic, minced
1 tsp dried thyme
1 Tbsp Cajun seasoning, divided
1/2 tsp salt
1-1/2 cups long grain white rice
14.5 oz can diced tomatoes with liquid
1 tsp Worcestershire sauce
2 cups chicken broth
2 small bay leaves or 1 large
Parsley chopped, to garnish
1/2 cup shallots thinly sliced, optional

1. Rub shrimp with 1 teaspoon of Cajun seasoning and set aside.
2. Press 'Sauté' and add oil to inner pot of Instant Pot. Add Andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
3. Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
4. Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside. You can choose to not sauté the shrimp at the beginning. Just add it in raw at the end, and the juices will get absorbed by the rice, without the shrimp drying out.
5. Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.
6. Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
7. Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Stir in the reserved sausage and chicken.
8. Cook on 'Manual' setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position. Do a Quick Release and open the Instant Pot.
9. Carefully stir in shrimp. Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
10. Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using. Serve with hot sauce on the side.

6 servings


Instant Pot®

2-1/2 to 3 lbs chicken wings
Seasoning or sauce, optional

1. Add 1 cup of water to the inner liner of the Instant Pot.
2. Put the wing pieces in a steamer basket, vertically, and set on the trivet/rack in the Instant Pot.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Manual button, then the + or - button to choose 5 minutes.
5. After cooking cycle ends, let Naturally Release the steam for 10 minutes. Then manually release the remaining steam. Open the lid after the pin drops and it is safe to do so.
6. Spread the wings on a baking sheet and let air dry for a few minutes.
7. Add the wings to a large bowl and add seasoning or sauce. Stir them around to coat well.
8. You can serve them at this point, or even better, bake them in a 400˚ oven for 5 minutes per side.

6 dinner servings or 12-18 appetizer servings


Simply Happy Foodie