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

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

4 avocados, halved, seeded and peeled
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
1/2 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 Tbsp chopped cilantro
1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.


6-8 servings


Food Network (Alton Brown)

3 Tbsp unsalted butter
6 cups (28 oz) corn kernels, frozen, slightly thawed
1 jalapeño, seeded and diced
4-1/2 Tbsp mayonnaise
4-1/2 Tbsp crumbled cotija cheese
3 Tbsp chopped fresh cilantro leaves
1 teaspoon ancho chili powder (or regular chili powder)
1 large clove garlic, pressed
Juice of 1 large lime


Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Cool corn slightly, then stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately.


8-10 servings


Damn Delicious

3/4 cup olive oil
1 oz package dry Ranch dressing mix
3 Tbsp garlic powder
3 Tbsp dill weed
1 Tbsp lemon pepper
1 Tbsp Tastefully Simple Garlic Garlic*
Cayenne pepper to your taste
15-16 oz bag of sourdough pretzel bites (or sourdough pretzels broken into bite-size pieces)


Mix the first 7 ingredients together in a large bowl. Add pretzels and stir to mix. Toss every 10 minutes for 1 hour. Spread pretzels onto cookie sheet and bake at 350° for 10 minutes.
*Substitute Garlic Garlic seasoning: 4 Tbsp dried minced garlic, 1 Tbsp dried minced onion, 1 tsp sea salt, 1 tsp garlic power, 1/2 tsp dried chives, 1/2 tsp dried dill, 1/4 tsp dried basil


Friend

16 oz can refried beans
1 cup picante sauce
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese
3/4 cup sour cream
3 oz cream cheese, softened
1 Tbsp chili powder
1/4 tsp ground cumin (or more to taste)
Tortilla chips


In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.

Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave. For the oven, bake dip at 350˚ for 20-30 minutes or until hot and bubbly. In the microwave, heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.


36 servings (about 4-1/2 cups)


The Girl Who Ate Everything (sourced from Taste of Home)


2 Tbsp: 57 calories, 4g fat (2g saturated fat), 12mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein

1 large container of quick oats (2 lbs, 10 oz)
1 cup grape seed oil
1 cup honey
2 cups shredded coconut (sweetened or unsweetened)
2 cups sliced almonds (unsalted)
1 cup each dried blueberries, cherries and cranberries


Add grade seed oil and honey in large measuring cup and be sure to mix well as possible. Place dry oatmeal in a very large bowl and pour the oil and honey mixture into the oat as they are mixed thoroughly by hand. You would like to have the mixture as even as possible. Allow the oats to soak for approximately 2 hours. The idea is that the more the honey and oil penetrate the oats, the more moist the finished granola will be.

Preheat the oven to 350˚F. Spread oats on a tray and bake for 30 minutes turning once after 15 minutes. Set aside to cool. Note: You may need to do across two trays or in batches.

On another tray, spread the shredded coconut and the almonds and bake for 10 minutes also turning once after 5 minutes. Set aside to cool.

Once everything has cooled, mix both trays together. Add the dried fruit of your choice and mix one final time. Store in sealed container. Enjoy on top of yogurt, with milk or just as a tasty treat. Makes a great snack on the go!


A lot of servings :-)


The Inn of The Five Graces

1/4 cup chopped green onion
1 cup shredded cooked chicken
8 oz softened cream cheese
1 cup shredded mozzarella
1/4 cup golden raisins
1 clove garlic pressed
1/2 tsp curry
1/4 tsp salt
1/4 cup shredded coconut
1/4 cup sliced almonds
1/4 cup apricot jam


Combine first eight ingredients (through salt). Spread mixture into a small pan and bake for 18-20 minutes at 400˚. Meanwhile, combine coconut and almonds in a microwave safe bowl for cook for 1-2 minutes, stirring every 20 seconds until ingredients are evenly toasted. Remove mixture from the oven and spread apricot jam over top of hot dip. Next, sprinkle the warm coconut/almond mixture over top of the jam. Serve with apple wedges and celery.


6-8 servings


Friend

12-oz bottle chili sauce
9 oz grape jelly
2-2.5 lbs. frozen meatballs


Add chili sauce and grape jelly to crockpot; stir to combine. Add meatballs to sauce and stir to coat. Cover and cook on low for 3-5 hours until meatballs heated through.


Friend

1/2 medium apple
1/4 cup sliced almonds
1/4 cup dried cranberries
1 Tbsp packed brown sugar
1/4 tsp cinnamon
1 Tbsp butter or margarine, melted
4-in. round (8 oz) Brie or Camembert cheese with rind, room temperature
Assorted crackers


Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Small Bar Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers.


8 servings


Pampered Chef, Celebrate!


Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g

24 wonton wrappers
3 cups shredded cooked chicken
1+ cup enchilada sauce
1 cup shredded Mexican cheese
2 green onions, thinly sliced
Optional ingredients*: chopped green chiles, black beans, chopped fresh cilantro, diced avocado


Preheat oven to 350˚F.

Press wonton wrappers into the cups of a mini muffin pan to form "cups", being sure that the edges to not fold in. Bake for 7 minutes, then remove.

Meanwhile, stir together chicken and enchilada sauce in a mixing bowl until combined. Portion the chicken evenly into the baked wonton cups until they are full. Sprinkle with a pinch of shredded cheese. Then bake for an additional 5-7 minutes, or until the cheese is melted and the chicken is heated through. Remove and garnish with sliced green onions.

*If using the optional ingredients, you can either stir them into the chicken and enchilada sauce mixture, or you can use them as additional garnishes.


24 wonton cups


Gimme Some Oven

16 oz. French baguette
1/2 cup sour cream
2 Tbsp chopped fresh chives
1 garlic clove, pressed
3/4 tsp salt, divided
1 Tbsp olive oil
2 beef tenderloin filets (4-5 oz ea, about 1 in. thick)
1 Tbsp black pepper, coarsely ground

Roasted Cherry Tomatoes:
12 cherry tomatoes
1 Tbsp olive oil
1/2 tsp black pepper, coarsely ground

Additional chopped fresh chives for garnish


Preheat oven to 425°F. Cut baguette on a bias into 24 1/2-inch-thick slices. Arrange bread on Large Sheet Pan; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 tsp of the salt; mix well.

For filets, add oil to 10-in Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with Peppercorn Medley and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.

Roasted Cherry Tomatoes: Preheat oven to 425°F. Cut 12 cherry tomatoes in half. Place tomatoes, olive oil and black pepper in Small Batter Bowl; toss gently. Place tomatoes, cut side up, on a Parchment Paper-lined Small Sheet Pan. Bake 18-20 minutes. Remove from oven; cool.


24 servings


Pampered Chef


Calories 110, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 5 g, Sodium 220 mg, Fiber 1 g

Brie or camembert wheel
Olive oil
Baguette


Choose a wheel of cheese with a thick rind and an inside that's soft but not runny, such as Camembert. Slice the baguette to 1/2" slices. Brush bread and rind with olive oil. Grill directly on oiled grates over indirect heat until warmed, about 2 minutes per side. Serve cheese immediately with grilled baguette slices.


4 servings


Martha Stewart

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

10 ounces feta cheese, crumbled
2 Tbsp olive oil
5 Tbsp Greek yogurt or sour cream
2 cloves garlic
1-1/2 to 2 tsp Tabasco


Beat all the ingredients with a mixer or food processor until combined and fluffy. Adjust heat to personal preference by adding more Tabasco.

Keeps up to 1 week in refrigerator.


1.5 cups


Food.com


We made this for our friends' Opa Fest! We thinly sliced a baguette, brushed the sides with a blend of olive oil and greek seasoning, then broiled them until lighted toasted.

1 jalapeño pepper, stemmed, seeded and chopped
1/4 cup apricot preserves
1 4-in round (8 oz) Brie cheese with rind, room temperature
1/2 cup pecan halves, coarsely chopped
1 16-oz loaf French bread baguette, cut into 24 1/4-inch thick slices Vegetable oil


Preheat oven to 425°F. Coarsely chop pecans using Chef’s Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

Using Bread Knife, cut baguette on a bias into twenty-four ¼-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.


12 servings


Pampered Chef
Season's Best-Fall/Winter 2007

2 cans diced tomatoes, drained
1 can black beans, drained
1 14-oz can corn, drained
1 small red onion, chopped
½ bunch cilantro, chopped
¼ cup red wine vinegar
Salt & pepper, to taste


Mix all ingredients together. Refrigerate 30 minutes, then serve. If preparing ahead of time, mix all ingredients except the red wine vinegar. Mix in vinegar 30 minutes before serving.

Serve with Scoops tortilla chips so you can easily pick up the chunks.


Friend

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
1/4 cup butter or margarine
1 Tbsp Worcestershire sauce
1-1/4 tsp seasoned salt
2-3 tsp red pepper sauce


Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and crackers; set aside. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.


24 servings (1/2 cup each)


Chex