1/2 cup olive oil
2 Tbsp. Cajun or Creole seasoning
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 Tbsp. honey
1 Tbsp. soy sauce
Pinch of cayenne pepper
1 lb. uncooked large shrimp, shelled, deveined



Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.

Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.


2 to 4 servings


Bon Appétit

8 oz. container hummus
1 cup firmly packed baby spinach, roughly chopped
1 cup thinly sliced roasted red peppers, drained
1 cup tzatziki dip
1/2 cup sliced pitted black olives, such as Kalamata
1/4 cup thinly sliced green onions
1/4 cup crumbled feta cheese
Pita chips


Spread hummus evenly in the bottom of an 8-inch square dish. Scatter spinach over the top and press down lightly. Arrange peppers, then artichokes hearts over the top. Drop yogurt in dollops over the artichokes, then spread out to make an even layer. Sprinkle with olives, green onions and feta and serve with pita chips on the side.


8 servings


Adapted from Whole Foods

1 Tbsp. olive oil
1 lb. hot Italian sausage with fennel seed, loose or casings removed
28 oz. can San Marzano tomatoes, mashed
2 Tbsp. minced fresh flat-leaf parsley
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried cavatappi or fusilli
Parmigiano-Reggiano cheese


In a large sauté pan over medium-low heat, warm the olive oil. Add the sausage and cook slowly, breaking it up into bits with a fork, until it loses its raw color, about 5 minutes; do not allow it to brown or harden. Stir in the tomatoes and parsley. Increase the heat to medium and cook, uncovered, until the tomatoes have softened, 5 to 10 minutes. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Season with salt and pepper, then remove from the heat.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package directions. While the pasta is cooking, reheat the sauce gently over low heat.

Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve immediately. Pass the cheese at the table.


4-6 servings


Williams-Sonoma Classic Pasta at Home

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


4 dozen


Quaker Oats

1 large egg
1/3 cup buttermilk
1 lb boneless skinless chicken breast, cut into bite size pieces
1-1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil


Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.

Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.

Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.


4 servings


Food Network

Nonstick cooking spray, as needed
1 cup red onion, diced
1 cup green bell pepper, diced
1 lb boneless, skinless chicken breasts, cooked
14-oz can chicken broth
30-oz can black beans, undrained
10-oz can diced tomatoes & jalapeños
14.5-oz can diced tomatoes
8-oz can tomato sauce
1/2 cup picante sauce, medium
4 tsp chili powder
1 tsp cajun seasoning
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
8 oz whole kernel corn, frozen
Sour cream
Cheddar cheese
Green onions


Spray stock pot with oil. Add red onion and green pepper to oil and saute over medium heat for 1 to 2 minutes or until vegetables are tender.

Add next 13 ingredients (through black pepper) to vegetable mixture and mix thoroughly. Bring to boil over high heat. Reduce heat and simmer for 12 to 15 minutes or until flavors are concentrated, stirring frequently.

Add corn to chicken mixture and mix thoroughly. Return to simmer, then remove from heat.

Serve with sour cream, cheddar cheese and green onions.


8 servings

1 lb. boneless, skinless chicken thighs or breasts
1 tsp. vegetable oil
2, 14.5-oz cans chicken broth
28-oz can stewed tomatoes, undrained
1 cup water
2 cloves garlic, pressed
1 tsp. Louisiana hot sauce
1 tsp. dried oregano
1 tsp. dried thyme
1 bay leaf
16-oz pkg frozen gumbo vegetable mixture*
13-oz pkg andouille sausage links, cooked
1 cup instant brown or white rice, uncooked


Using Chef's Knife, trim chicken and cut into 1-inch pieces. Heat oil in Generation II (6 qt) Dutch Oven over medium-high heat until hot. Brown chicken in two batches, 2-3 minutes each or until outside surfaces are no longer pink.

Return chicken to pan. Add broth, tomatoes, water, garlic pressed with Garlic Press, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add vegetable mixture; return to a boil. Cover; reduce heat and simmer 10 minutes.

Meanwhile, cut sausage links into 1/2-inch slices; cut slices in half. Add sausage and rice to gumbo. Cover; simmer 10 minutes. Remove from heat; remove and discard bay leaf before serving. Serve with Mini Corn Muffins (see "Souper" Sides recipe card), if desired.


8 servings


Pampered Chef, Soups, Stews and Chilis Recipe Card Collection


*Frozen gumbo vegetable mixture is a combination of okra and celery slices, chopped onion, red bell pepper and corn. If you can't find gumbo vegetable mix, I have also used a 14 oz. bag of seasoned corn and black beans (with tomatoes, peppers and onions) along with about 2 oz. of frozen ocra to make up for the gumbo mix.

1-1/2 lbs. lean ground chuck or sirloin
1 large yellow onion
2 cloves garlic, minced
15-oz. can pinto beans, rinsed and drained
2, 14-oz. cans diced tomatoes with green chiles, such as Rotel, with their juice
6-oz. can tomato paste
7-oz. can diced roasted green chiles
3/4 cup Mexican beer (not dark)
2 tsp. chili powder
1-1/2 tsp. pure ancho chile powder
1 tsp. ground cumin
1 tsp. dried oregano, savory, or marjoram
Salt to taste

For serving:
Shredded sharp cheddar cheese
Sour cream or crema Mexicana
Chopped fresh tomatoes
Chopped green onions
Chopped fresh cilantro
Warm cornbread or whole wheat tortillas


In a large skillet over medium-high heat, cook the ground beef, onion and garlic until the meat is no longer pink, breaking up any clumps; drain off the fat.

Transfer meat mixture to the slow cooker, and add the pinto beans, tomatoes, tomato paste, chiles, beer, chili powder, ancho powder, cumin and oregano, and stir to combine. Cover and cook on LOW for 8 or 9 hours, stirring occasionally if possible, or on HIGH for 4 to 5 hours. The last hour; season with salt. The longer you let the chili simmer, the better it gets, up to a point, of course.

Serve the chili in bowls with plenty of toppings and warm cornbread or whole wheat tortillas.


6 to 8 servings


Not Your Mother's Slow Cooker Cookbook


We used black beans instead of pinto beans, and we used 1 tsp. each of regular and medium hot chili powders.

1 envelope taco seasoning or 4 Tbsp of Penzey's taco seasoning
2 lbs. boneless, skinless chicken breasts
16-ounce jar picante sauce or salsa (we use medium)


Mix together the taco seasoning and picante sauce in the crock pot (you do not need to add any water to the taco seasoning). Add the chicken and move around to get them coated a bit. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, remove chicken and shred easily with a fork. Return to crockpot and stir to combine with sauce.


12 servings


Chocolate Therapy

1 medium onion
1 jalapeño pepper
1 medium green bell pepper
1 lb 93% lean ground turkey
3 Tbsp Moroccan Rub*
4 garlic cloves, pressed
1/2 tsp salt
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained


Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix 'N Chop.

Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.


6 servings


Pampered Chef, Dinner in Your Deep Covered Baker


*If desired, 1-1/2 Tbsp paprika, 1-1/2 tsp curry powder, 1 tsp sugar, 3/4 tsp each ground cumin and ground ginger, 1/2 tsp ground cinnamon and 1/4 tsp chili powder can be substituted for the Moroccan Rub.

21 oz baked beans
15 oz kidney beans
15 oz lima beans
1 lb pork sausage, fry & drain
1 medium onion, diced

Sauce:
2 Tbsp white vinegar
1 tsp mustard
1/2 cup brown sugar, packed
1/2 cup ketchup
1 Tbsp Worcestershire sauce


Fry sausage and onion; drain. Mix together sauce ingredients. Add sauce to beans, sausage and onion mixture. Pour into 9x13 baking dish.

Bake at 350˚F for 1 to 1-1/2 hours. Do not cover. Watch after 1 hour so it doesn't dry out.


8-10 servings


Friend

Olive Oil Mayonnaise:
1 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 tsp garlic, freshly minced
1/2 tsp freshly ground black pepper

Sandwich:
2 slices toasted bread
3 Tbsp Olive Oil Mayonnaise
6 slices pepper bacon, crisply cooked
3 slices tomato, 1/2-inch thick
1 ounce gourmet salad greens mix


For mayonnaise: Whisk all ingredients together until smooth. Store refrigerated.

For sandwich: Spread toast with mayonnaise, then layer remaining ingredients. Cut in half and serve.


1-1/4 cups mayonnaise, 1 sandwich


CooksRecipes.com

2, 11-oz pkgs refrigerated French bread dough
1 egg white, lightly beaten
3 cloves garlic, pressed
1 tsp Pantry Italian Seasoning Mix
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
8 oz deli meat, thinly sliced (salami, turkey, ham or bologna)
4 oz cheese, thinly sliced (Swiss, Muenster or American)
2 cups lettuce, thinly sliced
1/4 cup Italian salad dressing, plus 2 Tbsp., divided


Preheat oven to 350˚F. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2-inch deep, on top of dough.

Combine egg whites, garlic pressed with Garlic Press and seasoning mix; brush over dough using Pastry Brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.

Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell pepper, onion and tomato. Slice olives using Egg Slicer Plus.

To assemble, cut bread in half horizontally using Serrated Bread Knife using Serrated Bread Knife. Place bottom half of bread on large serving platter. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons of the salad dressing evenly over lettuce. Top with bell pepper, onion, tomato and olive slices. Brush cut side of bread top with remaining dressing using clean Pastry Brush; place over bottom half. Cut into wedges.


8 servings


Pampered Chef, All The Best

1 Tbsp Basil Oil or olive oil
1 Tbsp red wine vinegar
1/2 tsp Italian Seasoning Mix
1/2 tsp salt
1 clove garlic, pressed
1/4 tsp coarsely ground black pepper
2 large portobello mushroom caps, about 4 inches in diameter
2, 1/2-in thick slices large white onion, about 4 inches in diameter
8, 3/4-in thick slices Italian bread, such as Vienna
1 cup Provolone cheese, grated (4 oz)
1 cup roasted chicken, shredded
2 plum tomatoes, sliced


In Prep Bowl, combine oil, vinegar, seasoning mix, salt, garlic and black pepper; whisk until well blended. Brush both sides of mushroom caps and onion slices with vinaigrette.

Heat Grill Pan over medium-high heat 5 minutes. Place mushrooms and onion onto grid of pan; place Grill Press on top. Grill 4-6 minutes, turning once. Thinly slice mushrooms on the bias. Cut onion slices in half; set mushrooms and onion aside.

To assemble sandwiches, generously spray one side of each bread slice with vegetable oil. Arrange four bread slices oil side down; top with half of the cheese. Arrange chicken, mushrooms, onion and tomatoes over cheese. Top with remaining cheese and remaining bread slices, oil side up.

Wipe Grill Pan with paper towel, if necessary. Heat pan over medium-low heat 5 minutes. Place sandwiches on grid of pan and place Grill Press over sandwiches. Grill 2-3 minutes on each side or until grill marks appear. Serve warm.


4 servings


Pampered Chef, Season's Best-Fall/Winter 2006

1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 Tbsp white wine vinegar
2 Tbsp fresh oregano, chopped
2 cloves garlic, peeled
1/2 tsp dried crushed red pepper
2/3 cup olive oil, plus 1/4 cup
2 large bell peppers, cut into 3/4-inch-wide strips (preferably 1 red & 1 yellow)
2, 12-oz rib-eye steaks
4 sourdough demi-baguettes, halved horizontally



Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.

Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.


4 servings


Epicurious

10 cups spring mix or mesclun greens
1 cup carrots, chopped
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1/2 cup bacon bits
1 cup dried cranberries
1 medium Granny Smith apples, cored and chopped
1/2-1 cup crumbled feta cheese
0.7-oz package dry Italian dressing mix
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
3 Tbsp water


Place salad greens in a large bowl. Add carrots, onion, almonds, bacon bits, dried cranberries and apple; sprinkle with cheese.

Prepare dressing according to package instructions using balsamic vinegar, olive oil and water. Toss before serving and pass salad dressing at the table.


10 servings


Friend

1/2 lb green beans, trimmed, cut into 1-inch-long pieces
3/4 lbs rotini or other corkscrew pasta
2, 6-1/8 ounce cans solid white tuna, packed in water, drained
5 green onions, chopped
1 large tomato, seeded, chopped
1/2 cup chopped pitted black olives
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1/2 teaspoon celery salt


Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to colander. Add pasta to same pot of water and cook until tender but still firm to bite. Pour pasta into same colander and rinse under cold water to cool. Drain well.

Place tuna in large bowl; break into small pieces. Add green onions, tomato, black olives, pasta and green beans. Mix mayonnaise, balsamic vinegar and celery salt in small bowl. Season to taste with salt and pepper. Mix dressing into pasta salad and serve.


6 servings


Epicurious

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp Greek seasoning
2 Tbsp olive oil
4, 8-inch pita rounds or gyro rounds
1/2 cup crumbled feta cheese
1 large tomato, chopped
1 cucumber, thinly sliced
Herbed Yogurt Spread


Combine seasoning and olive oil in a heavy-duty zip-top plastic bag; add chicken. Seal and chill 30 minutes.

Grill chicken on grill in grill basket or in grill pan.

Wrap each pita round in a damp cloth; microwave at HIGH 10 to 15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Spread. Top evenly with chicken, cheese, tomato, and cucumber; roll up.


4 servings


MyRecipes.com

1/2 cup low-fat yogurt
1 clove garlic, minced
1 Tbsp fresh oregano, chopped (or 3/4 tsp dried)
1 tsp fresh mint, chopped
2 tsp lemon juice
1/4 tsp pepper


Whisk together all ingredients; chill until ready to serve or up to 8 hours.


4 servings


MyRecipes.com

Dressing:
1/2 cup white vinegar
1/4 cup vegetable oil
1 Tbsp sugar
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper

Salad:
2, 15-oz cans pinto beans, drained & rinsed
15-oz can black beans, drained & rinsed
15.25-oz can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup red onion, finely chopped
2 jalapeño peppers, seeded & finely chopped (1/4-1/3 cup)
1/4 cup fresh cilantro, snipped


For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in Small Batter Bowl using Stainless Steel Whisk; set aside.

For salad, drain and rinse beans using large Colander. Place beans in large Colander Bowl. Drain corn. Chop bell pepper using Chef's Knife; add corn and bell pepper to beans.

Chop onion and jalapeño peppers using Food Chopper. Snip cilantro using Kitchen Shears. Add onion, jalapeño peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.


12 servings


Pampered Chef, Casual Cooking

10 oz uncooked penne pasta (3 cups)
8-oz pkg imitation crabmeat, cut into 1-inch pieces
1/2 cup red bell pepper, diced
2 hard-cooked eggs, chopped
1/4 cup red onion, chopped
1/4 cup fresh Parmesan cheese, grated (1 oz.)
2 Tbsp fresh parsley, snipped
8-oz bottle reduced-fat creamy Caesar salad dressing
6 cups romaine lettuce, thinly sliced


Cook pasta according to package directions; drain and rinse under cold water. Place pasta in large bowl and set aside.

Meanwhile, cut crabmeat into 1-inch pieces. Add crabmeat, bell pepper, eggs, onion, cheese and parsley to past in bowl. Pour salad dressing over pasta mixture; mix well. Cover; refrigerate 2-3 hours to allow flavors to blend.

To serve, fill serving bowl with lettuce. Spoon pasta salad into center of bowl.


6 servings


Pampered Chef, Casual Cooking

Salsa
2/3 cup mango, diced
2/3 cup pineapple, diced
2 Tbsp red onion, minced
1 Tbsp jalapeño pepper, minced
1-1/2 tsp cilantro, chopped
1-1/2 tsp lime juice
1/8 tsp salt
1/8 tsp black pepper, freshly ground

Chicken
4, 6-oz boneless, skinless chicken breast halves
1/4 cup pineapple juice
3 Tbsp cilantro, chopped
3 Tbsp soy sauce
2 Tbsp honey
1 tsp lime juice
Dash crushed red pepper
Cooking spray


To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

Prepare grill.

Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.


4 servings


Cooking Light


We liked the salsa so much that we tended to use more, so if you like mango salsa, make a little more than the recipe calls for.

16 oz bow tie pasta
½ bag fresh baby spinach
1 container crumbled feta cheese
1 sm can black olives
1 pint grape tomatoes, halved

Dressing:
1 pkg Good Seasons dressing mix
olive oil
red wine vinegar


Cook, drain and cool pasta. Add spinach, tomatoes, feta and black olives.

Mix together dressing using olive instead of regular oil and red wine vinegar instead of white vinegar. Mix well.

Pour over salad just before serving. Toss well.


Friend

1 cup mayonnaise or salad dressing
1/3 cup chili sauce
1/4 cup lemon juice from concentrate
2 tsp chicken-flavored instant bouillon
2 tsp sugar
1 7-oz pkg macaroni, cooked & drained
4 plum tomatoes, seeded & chopped
1/4 cup green onions, sliced
2 cups lettuce, thinly sliced
16-oz pkg bacon, cooked & crumbled


In large bowl, combine salad dressing, chili sauce, lemon juice, bouillon and sugar. Stir in macaroni, tomato and onions. Cover; chill.

Just before serving, stir in lettuce and bacon. Refrigerate leftovers.

1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated
4 plum tomatoes, seeded and diced into 3/4" pieces
1/4 cup fresh basil leaves, sliced into fine ribbons
2.25-oz can sliced pitted ripe olives, drained
2 Tbsp olive oil
1 Tbsp red wine vinegar
2 garlic cloves, pressed
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
16-oz pkg. prebaked pizza crust


Prepare grill for direct cooking over medium coals. Place mozzarella cheese in Classic Batter Bowl. Grate Parmesan cheese into batter bowl using Deluxe Cheese Grater. Slice tomatoes in half using Chef's Knife; remove seeds using Cook's Corer. Cut tomatoes into 3/4-inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently using Small Mix 'N Scraper.

In Smaller Batter Bowl, combine oil, vinegar, garlic pressed with Garlic Press, salt and black pepper. Lightly brush top of crust with 1 tablespoon of the oil mixture using Pastry Brush.

Place crust in center of grill, top side down. Grill crust, uncovered, 4-5 minutes or until deep golden brown. Using Barbecue Turner, turn crust over and carefully remove to Large Grooved Cutting Board.

Add remaining oil mixture to cheese mixture; mix well. Spoon cheese mixture evenly over top of crust; return pizza to grill. Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown.

Remove pizza to cutting board; slice using Pizza Cutter. Place on Round Platter; serve using Slice 'N Serve.


4 servings


Pampered Chef, Casual Cooking

8 oz. penne, uncooked
1 lb. hot Italian turkey sausage (about 4 links)
1 each med. green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup onion, coarsely chopped
2 cloves garlic, pressed
14.5-oz can diced tomatoes in sauce, undrained
8-oz can tomato sauce
2 tsp. Pantry Italian Seasoning
1/4 cup fresh Parmesan cheese, grated (1 oz.)


Cook pasta according to package directions in Professional (4 qt.) Casserole; drain and keep warm.

Meanwhile, cook sausage in Family (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef's Knife. Coarsely chop onion using Food Chopper.

In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.

Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.


6 servings


Pampered Chef, It's Goof For You

4 boneless, skinless chicken breasts (3-4 oz each)
2 egg whites
1 clove garlic, pressed
1 cup fat-free seasoned croutons, grated (1/2 cup crumbs)
1/4 cup fresh Parmesan cheese, grated (1 oz)
1 tsp dried oregano leaves
1/8 tsp ground black pepper
2 Tbsp all-purpose flour
4 oz angel hair pasta, uncooked
14-oz jar tomato and basil spaghetti sauce
1/4 cup reduced-fat mozzarella cheese, shredded (1 oz)


Preheat oven to 425˚F. Using Kitchen Shears, remove chicken from package and trim off any visible fat.

Using Mini-Whipper, beat egg whites in Classic Batter Bowl until frothy. Press garlic into egg whites using Garlic Press. Using Deluxe Cheese Grater fitted with coarse grating drum, grate croutons and Parmesan cheese into shallow bowl. Add oregano and black pepper; mix well.

Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shaking off excess. Discard any remaining crumb mixture. Place chicken on Classic Round Stone; lightly spray with oil using Kitchen Spritzer. Bake 20-25 minutes or until chicken is no longer pink and juices run clear.

Meanwhile, cook pasta according to package directions; drain. Place spaghetti sauce in Small Micro-Cooker. Microwave, covered, on HIGH 2 minutes or until hot. Divide pasta among four serving plates. Top with one chicken breast half, a scant 1/2 cup spaghetti sauce and 1 tablespoon mozzarella cheese.


4 servings


Pampered Chef, It's Good For You

2 lbs ground beef
5 cups Basic Red Sauce
15 oz ricotta cheese
2 large eggs
1 cup Parmesan cheese, grated
1 lb Mozzarella cheese, grated
1 to 1-1/2 tsp Emeril's Essence
1/2 tsp salt
2 tsp fresh parsley, chopped
1 tsp dried basil
1/4 tsp ground black pepper
12 lasagna noodles, dried, uncooked


Preheat the oven to 375˚F.

In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence (1/2-1 tsp.). Add the tomato sauce and simmer for 10 minutes.

In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp. of Essence, salt, parsley, basil, and black pepper.

Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13x9x2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 3 layers of noodles. Add a last layer of sauce, then sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce and 1/2 cup of Parmesan.

Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.

Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.

Remove from the oven and let sit for 10 minutes before serving.


8 servings


Food Network, Emeril Lagasse

2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.


2/3 cup


Food Network, Emeril Lagasse

Sauce used in the 1-2-3 Lasagna recipe.

28-oz can whole peeled tomatoes
1 Tbsp olive oil
3/4 cups yellow onions
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp ground black pepper
2, 15-oz cans tomato sauce
1-1/2 Tbsp tomato paste
1 cups water
1/2 tsp sugar
1/2 tsp Emeril's Essence


Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.

In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar, 1/2 tsp. Essence and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.

Remove from the heat, and use as needed.


5-1/4 cups (about enough for the 1-2-3 Lasagna recipe)


Food Network, Emeril Lagasse

1 lb lean ground beef
1 medium onion, finely chopped
1/2 large red bell pepper, seeded & finely chopped
1 large rib celery, finely chopped
1 clove garlic, minced
6-oz can tomato paste
2 Tbsp cider vinegar
2 Tbsp light or dark brown sugar, firmly packed
1 tsp paprika
1/2 tsp dry mustard
3/4 tsp salt
1/2 tsp chili powder
1/4 tsp freshly ground black pepper
1 tsp Worcestershire sauce
Dash hot sauce
Dash cayenne pepper
Hamburger buns or other soft sandwich rolls


In a large, nonstick skillet over medium-high heat, cook the beef with the onion, bell pepper, celery and garlic, stirring to break up the meat. When the meat is cooked through, drain and transfer the meat and vegetables to the slow cooker. Add the remaining Sloppy Joe ingredients and stir to combine well. Cover and cook on LOW for 6 to 7 hours.

Taste and add more vinegar or sugar, if desired. Serve the meat mixture spooned into the buns.


4 servings


Not Your Mother's Slow Cooker Cookbook

2/3 cup cilantro, chopped
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup Parmesan cheese, freshly grated
1/4 cup shallots, chopped
2 fillets anchovy
2 cloves garlic
1 jalapeño chili, seeded, chopped
1 Tbsp fresh lemon juice
3/4 cup olive oil
8 cups romaine lettuce, bite-size pieces (from 2 heads)
3 cups croutons
1 large red bell pepper, diced
2 ears sweet white corn, kernels removed
1 cup oil-packed sun-dried tomatoes, drained, patted dry, thinly sliced
Parmesan cheese, freshly grated


Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.


4 servings


Epicurious

3 Tbsp olive oil, divided
1/2 pound shiitake mushrooms, stemmed, sliced
3 cloves garlic, minced
1-1/2 cups whipping cream
1 cup Gorgonzola cheese (about 4 ounces)
2 tsp canned chipotle chiles in adobo, minced
8, 6-oz filet mignon steaks


Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.

Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.


8 servings


Epicurious

Cooking spray
1/4 cup cornmeal
1 tsp dried thyme
1 tsp dried basil
Garlic powder, to taste
Lemon pepper, to taste
Cajun spice, to taste
2, 8-oz catfish fillets
1/2 tsp paprika


Preheat oven to 400˚F. Spray the vegetable oil over the baking sheet three times to coat. Put the cornmeal, thyme and basil on a large plate and mix well.

Sprinkle garlic powder, lemon pepper and Cajun spice on both sides of each catfish fillet. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet.

Dust each fillet with paprika. Coat the catfish lightly with cooking spray. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce heat to 350 degrees F, and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.


2 servings


Oprah's cookbook

1 lb shrimp (21-25 count)
1 Tbsp Creole seasoning, divided
1 Tbsp olive oil
7 cloves garlic, minced
1/2 tsp dried rosemary, crushed (or 1/2 Tbsp chopped fresh rosemary)
1/2 Tbsp hot sauce
1 lemon, juiced
1-1/2 Tbsp Worcestershire sauce
1/4 cup amber beer
2 oz butter, room temperature (1/2 stick)
French bread baguette


Toss shrimp with 1 Tbsp. Creole seasoning in large bowl to coat.

Heat oil in heavy, large skillet over medium heat. Add garlic and rosemary and sauté until garlic is golden brown. Add seasoned shrimp; toss gently to coat.

Stir in hot sauce, lemon juice and Worcestershire sauce. Add beer and deglaze skillet, shaking gently. Simmer until beer is reduced by about half and shrimp are cooked through, about 2 min.

Stir in remaining Creole seasoning. Reduce heat to low. Gradually stir in butter to form a sauce consistency. Season shrimp mixture to taste with salt and pepper.

Divide shrimp mixture among four soup plates. Serve with French bread.


2 servings


adapted from Commander's Palace recipe published in Restaurants & Institutions

1 lb shrimp, 16-20 count
2 Tbsp butter
3 Tbsp extra virgin olive oil
4 cloves garlic, chopped
1 tsp dried oregano
1 Tbsp black pepper, freshly ground
1 cup white wine


Remove little "legs" from shrimp if you see any; leave shells and tails on. Rinse under cold running water. Pat dry with paper towels.

In a non-reactive large frying pan, melt butter with olive oil over medium-high heat. Add garlic, oregano and pepper, then immediately stir in shrimp. Cook, tossing, 30 seconds. Add white wine and cook 2 to 3 minutes or until shrimp turn pink. Serve immediately, accompanied by crusty bread, each diner peeling his or her shrimp shells.


2-4 servings


365 Easy Italian Recipes

1/4 cup fat-free Caesar dressing
1/4 cup Worcestershire sauce
1 Tbsp butter or margarine
1-1/2 tsp dried oregano
1-1/2 tsp paprika
1-1/2 tsp dried rosemary
1-1/2 tsp dried thyme
1 tsp black pepper
1/2 tsp hot pepper sauce
2 bay leaves
2 cloves garlic, pressed
1 lbs large shrimp
1/4 cup dry white wine
10 1-oz slices French bread baguette
5 lemon wedges


Clean and devein shrimp leaving only the tails on. Combine the first 11 ingredients (through shrimp) in a large nonstick skillet over medium heat; bring to a boil. Add shrimp, and cook 4 minutes, flipping shrimp halfway through cooking time. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.


2 servings


Cooking Light

2, 4-6 oz. salmon fillets, about 1-inch thick
2 small yellow summer squash or zucchini, cut into 1-inch slices
1 small red onion, cut into 1-inch wedges
1 Tbsp olive oil
1 clove garlic, pressed
1/4 tsp salt
1/8 tsp. ground black pepper
1 lemon
2 Tbsp prepared basil pesto


Preheat oven to 425ºF. Place salmon fillets side by side but not touching on Medium Bar Pan.

Cut yellow squash crosswise into 1-inch slices using Crinkle Cutter; cut slices in half. Cut onion into 1-inch wedges using Utility Knife. In Small Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add vegetables; toss to coat. Arrange vegetables around salmon on pan.

Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Prep Bowl, combine lemon zest, juice and pesto; mix well. Brush top and sides of salmon with pesto mixture using Pastry Brush. Baker 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender. Garnish with additional lemon zest, if desired.


2 servings


Pampered Chef, Stoneware Inspirations

19-21 oz pkg fudge brownie mix, (plus ingredients to make cake-like brownies)
2, 1-oz squares white chocolate for baking
2 Tbsp milk
8-oz pkg cream cheese, softened
1/4 cup powdered sugar
1 cup frozen whipped topping, thawed
1 pint small strawberries, sliced
semi-sweet chocolate for baking, melted
orange zest, optional
mint leaves, optional


Preheat oven to 325˚F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not overbake.

Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.

Microwave white chocolate and milk in Small Micro-Cooker, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill Easy Accent Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.


4 dozen


Pampered Chef, Celebrate!

24 milk chocolate kisses
24 wonton wrappers
Oil, for frying
Confectioners' sugar


Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.


24 servings


Taste of Home

1/2 cup butter or margarine
1-1/2 cups sugar
1 egg
1/2 tsp salt
1 cup buttermilk
2 cups flour
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
2 cups rhubarb, finely chopped
Topping, choices below


Preheat oven to 350˚F. Lightly grease and flour a 9x13-inch pan. Combine all cake ingredients except rhubarb. Mix for 3 minutes. Fold in rhubarb and pour into pan.

Select either sugar or streusel topping (recipes follow). Sprinkle topping on top of batter. Bake for 45 minutes or until done.


12 servings


Friend

13 oz angel food cake
1 quart strawberries
3 cups blueberries
16 oz frozen sliced strawberries in syrup, thawed
1 lemon
24 oz strawberry yogurt
3.4 oz pkg white chocolate instant pudding and pie filling
2 cups frozen whipped topping, divided


Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.


16 servings


Pampered Chef


Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

1/2 cup hot fudge ice cream topping, warmed
8 oz COOL WHIP Whipped Topping, thawed, divided
1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
16 OREO Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches


WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.

FREEZE 4 hours.


12 servings


Kraft


The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.

6 Granny Smith apples, (about 8 cups sliced; about 3 lbs. of apples)
8 graham crackers (2-1/2 x 5 in), coarsely chopped
3/4 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup quick or old-fashioned oats
1 tsp. Pantry Korintje Cinnamon
1/2 cup butter or margarine, melted
Vanilla ice cream, (optional)


Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Dish Baker.

Coarsely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour, oats and cinnamon; mix well. Place butter in Small Micro-Cooker®; microwave on HIGH 1 minute or until melted. Add butter to dry ingredients; mix well.

Sprinkle crumb mixture evenly over apples. Microwave on HIGH 14-16 minutes or until apples are tender. Cool slightly. Serve warm topped with ice cream, if desired.


10 servings


Pampered Chef, All The Best


If using a microwave oven without a built-in turntable, rotate baker after 8 minutes of cooking.

To prepare the crisp in a conventional oven, preheat oven to 350˚F. Prepare recipe as directed. Cover loosely with aluminum foil. Bake 45 minutes; uncover and bake an additional 5-10 minutes or until apples are tender.

16.5-oz roll Pillsbury refrigerated sugar cookies
8-oz pkg cream cheese, softened
1/4 cup powdered sugar
2 tsp lemon peel, grated
2 cups fresh raspberries
1-1/2 cups fresh blueberries
1/4 cup apple jelly, melted



Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.


16 servings


Pillsbury

3 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
3 cups granulated sugar
3 1-oz squares unsweetened chocolate baking squares, melted
1-1/2 cups vegetable oil
3 cups zucchini, grated (about 5)
1 cup pecans, chopped (optional)
Powdered sugar


Combine first 4 ingredients. Set aside.

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.


8-10 servings


MyRecipes.com

1/2 cup butter or margarine, softened
3 oz cream cheese, softened
1 cup flour
2 Tbsp butter or margarine, melted
3/4 cup packed brown sugar
1 egg
1 tsp vanilla
1 cup pecan halves, finely chopped
Powdered sugar


Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.

Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.

For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.

Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.


24 servings


Pampered Chef, All The Best


Butter will provide the best flavor when making these rich miniature tarts.

You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.

1 cup butter
1 cup white sugar
1 cup powdered sugar
2 eggs, well beaten
1 tsp salt
1 cup Wesson oil
1 tsp vanilla
4 cups + 4 Tbsp. flour
1 tsp baking soda
1 tsp cream of tartar


Cream together butter and sugars. Beat eggs and salt together, then add to butter/sugar mixture. Add oil and vanilla. Sift together flour, baking soda and cream of tartar, and add to above mixture. Roll a teaspoon of the dough into a ball. Press cookies to about 2 inches flat with an ornate pattern (bottom of old-fashioned glass). Bake at 350˚F for about 8 to 10 minutes. If you intend to roll the dough and cut out the cookies, refrigerate dough for an hour.


7 dozen


The Milwaukee Journal (circa 1950s or 1960s)

1 cup butter
1/2 cup powdered sugar
1/4 tsp salt
1 tsp vanilla
2 cups flour, sifted
Powdered sugar, as needed


Cream butter; add sugar gradually. Blend in salt, vanilla and flour. Mixture is stiff.

Our family tradition was to roll out the dough to 1/8-1/4” thick and cut with cookie cutters (leaves, moons, stars and bells are our favs), or you can roll into 1" balls. Place on ungreased cookie sheets. Bake at 400˚F about 12 minutes.

Roll in powdered sugar immediately after removing from oven. Once batch is rolled in sugar, roll in powdered sugar a second time.


4 dozen


Wisconsin Electric cookbook (circa 1960s)