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 medium onion
1 medium green pepper
3 links hot Italian sausage (12 oz)
2 garlic gloves, pressed
1/4 tsp crushed red pepper flakes
3-1/2 cups uncooked penne pasta
3-1/2 cups water
26 oz jar spaghetti or marinara sauce
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 oz (1/4 cup) Parmesan cheese, grated, divided
1 Tbsp chopped fresh parsley

1. Dice onion and bell pepper. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2 in. nuggets. Place sausage into (Pampered Chef) 12 inch skillet. Cook over medium heat 6-8 minutes or until golden brown.
2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender. Add pressed garlic and pepper flakes; cook 10-20 second or until fragrant. Stir in pasta, water, sauce, salt and black pepper. Bring to a simmer; cover and cook 14-16 minutes or until past is tender, stirring occasionally.
3. Remove Skillet from heat. Stir in cream cheese until incorporated. Top with mozzarella and Parmesan cheeses. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopper parsley.

6 servings


Pampered Chef Weekday Dinners – Done!

Pork
2 pork tenderloins (about 1 lb each)
1 garlic clove, pressed
2 Tbsp Rosemary Herb Seasoning Mix*
1/2 tsp salt

Vegetables
1-1/2 lbs unpeeled small red potatoes
1 large red bell pepper, cut into 1" pieces
1 medium onion, cut into 1/4"-thick wedges
1 Tbsp olive oil
2 garlic cloves, pressed
1 tsp Rosemary Herb Seasoning Mix*
1/2 tsp salt
1/4 tsp coarsely ground black pepper

1. Preheat the oven to 450°F. Place the tenderloins side by side, but not touching, on the Large Bar Pan. Rub the surface of the pork with garlic pressed with the Garlic Press. In a small bowl, combine the seasoning mix and salt. Rub the mixture over the entire surface of the pork.
2. Use the Forged Chef’s Knife to cut the potatoes in half or in quarters, depending on their size, and to cut the bell pepper into 1" pieces. Then slice the onion into ¼"-thick wedges. In a large Bamboo Fiber Mixing Bowl, combine the oil, pressed garlic, seasoning mix, salt, and black pepper; mix well. Add the vegetables and toss to coat.
3. Place the vegetables on the bar pan, surrounding the pork. Bake for 25-30 minutes, or until the Pocket Thermometer registers 155°F (68°C) for medium doneness; 165°F (74°C) for well done (see Cook’s Tips). Remove the pan from the oven and let it stand for 5 minutes.
4. Carve the pork into thin slices. Arrange the tenderloin slices and vegetables on a serving platter.

8 servings


Pampered Chef


Calories 240 (29% from fat), Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 18 g, Protein 25 g, Sodium 340 mg, Fiber 2 g


The tenderloin is the leanest pork cut available and one of the easiest to prepare. Roasting the meat at a high temperature for a short period of time ensures the meat will remain tender and juicy.

The temperature of the pork will rise approximately 5 degrees during standing to reach the desired temperatures of 160°F/71°C for medium doneness and 170°F/77°C for well done. Check the internal temperature of the meat after 25 minutes of roasting to be sure it doesn’t become overcooked.

Crushed dried rosemary can be substituted for the seasoning mix, if desired. We also use our own version of Pampered Chef's Rosemary Herb Seasoning Mix.

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

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 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.

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

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

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, 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!

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.

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.

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 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