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

32 oz red fruit punch
6 oz frozen limeade concentrate, thawed
6 oz frozen orange juice concentrate, thawed
1-2/3 cups light rum
1-2/3 cups dark rum


Stir together all ingredients. Serve over ice.


8-1/4 cups


Cooking Club

1 pound elbow macaroni
Salt
Black Pepper
2 cups mayonnaise
14 oz can sweetened condensed milk
1/2 cup apple cider vinegar
1 Tbsp paprika*
1 tsp dry mustard
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery

1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 9 minutes. Rinse under cold water to stop cooking then drain well.
2. In a medium bowl make a dressing by whisking together mayo, condensed milk, vinegar, paprika, mustard, salt and black pepper until smooth.
3. In a large bowl add the cooked pasta, onion, green and red bell peppers, celery and whisked dressing. Fold gently until well combined. Refrigerate overnight and serve.

10-12 servings


Gonna Want Seconds


*I've used half-sharp paprika for a little more kick!

14.5 oz stewed tomatoes with onions, celery and green peppers, undrained
1 medium onion, finely chopped
1 medium green pepper, diced
8 oz andouille sausage
1/2 cup vegetable oil or butter*
2/3 cup all-purpose flour
1/4 cup tomato paste
3 Tbsp Jamaican Jerk Rub**
4 garlic cloves, pressed
4 cups chicken stock
4 cups chopped collard greens
1 lb uncooked large shrimp, peeled & deveined
4 cups hot cooked white or dirty rice

1. Place tomatoes in Classic Batter Bowl; chop using Mix 'N Chop and set aside. Finely chop onion using Food Chopper. Dice bell pepper and cut sausage crosswise into 1/4-inch slices using Chef's Knife. Place sausage into 8-quart Stockpot. Cook over medium heat 5-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; set aside.
2. Reduce heat to low. Add oil* and flour to Stockpot and whisk until smooth using Silicone Flat Whisk. Cook, whisking occasionally, 12-14 minutes or until flour mixture becomes a deep brown color.
3. Add onion and bell epper to Stockpot. Cook over low heat 7-9 minutes or until tender. Add tomato paste, rub and garlic. Cook and stir 1 minute or until tomato paste is incorporated. While continuously whisking, pour in stock. Add tomatoes and sausage to Stockpot. Bring to a simmer; increase heat to medium-low and cook 15-20 minutes or until gumbo is very thick.
4. Meanwhile, chop collard greens. Stir collard greens and shrimp into Stockpot. Cook an additional 3-5 minutes or until shrimp are cooked through. Serve with rice, if desired.

8 servings


Pampered Chef's All New Soups, Stews & Chilis


Per serving: Calories 310, Total Fat 20g, Saturated Fat 4g, Cholesterol 50mg, Carbohydrate 18g, Protein 19g, Sodium 1170mg, Fiber 3g


Roux is a French term for equal parts of butter and flour used to thicken sauces and soups. Dark roux is a combination of butter and flour that is cooked longer over low heat to achieve a deep brown color and nutty flavor. Though traditional roux in Cajun cooking uses lard or butter, this recipe uses vegetable oil, which helps prevent the roux from burning.

*If you opt to use butter keep the temperature low and whisk constantly to prevent burning. If you use vegetable oil, only whisk occasionally.
**Any jerk seasoning mix would work.

1 medium onion, chopped
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1/2 tsp hot red-pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
28-oz can petite-diced tomatoes
Pinch of sugar
1-1/4 pound large peeled and deveined shrimp
2/3 cup crumbled feta

Accompaniments: crusty bread and a green salad


Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes.


4 servings


Epicurious


Per serving: 360 calories, 19 g fat (6 g saturated), 238 mg cholesterol, 1020 mg sodium, 14 g carbohydrates, 3 g fiber, 34 g protein

3 cups of all-purpose flour
1/2 tsp instant or rapid rise yeast
1-3/4 tsp kosher salt
1-1/2 cups cool tap water


In a large mixing bowl add flour, yeast and salt. Stir the dry ingredients together. Pour in water. Mix the dough together. Do not over mix as this no-knead bread. Cover the bowl with plastic wrap. Let the dough sit for 12-18 hours.

Preheat oven to 450˚F. Once oven is preheated, put your pot and lid in oven to preheat for 30 minutes. Use a pot that holds at least 3 quarts (5-6 quarts is ideal).

Heavily flour a surface. Gently form the sticky mass of dough into a round ball. Flour your hands and gently smooth the dough. Place the dough onto a sheet of parchment paper. The parchment paper is optional, but it makes it easier to lift the dough in and out of the pot. Cover with plastic wrap and let sit while the pots are heating for 30 minutes.

After 30 minutes carefully place the dough into the preheated pot. Place the lid on the pot. Bake covered for 30 minutes.

After 30 minutes remove the lid. Bake an additional 15 minutes with the lid OFF. After 15 minutes, remove the pot from the oven and place the bread on a cooling rack.


1 loaf


Simply So Good

2 Tbsp olive oil
2 cups chopped onions
1/2 cup diced carrot
1 Tbsp fennel seeds, crushed in spice mill or in mortar with pestle
1 lb spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 Tbsp chopped fresh oregano
15 oz whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 oz)
1-1/4 cups freshly grated Parmesan cheese, divided
16, 6 1/2 x 3 1/4-inch no-boil lasagna noodles

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
2. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
3. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
4. Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
5. Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

8-10 servings


Epicurious

2 Tbsp ancho chile powder
2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 Tbsp olive oil, divided
2 cups chopped onion
1-1/2 cups chopped green bell pepper
1 Tbsp minced garlic
2-1/2 cups fat-free, lower-sodium chicken broth
28-oz can hominy, drained
14.5-oz can fire-roasted diced tomatoes, undrained

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

6 servings


Cooking Light


Calories: 300, Fat: 8.3g, Saturated fat: 2.1g, Monounsaturated fat: 3.7g, Polyunsaturated fat: 1.4g, Protein: 28.9g, Carbohydrate: 26.9g, Fiber: 6.1g, Cholesterol: 76mg, Iron: 3.2mg, Sodium: 523mg, Calcium: 51mg

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

1 red velvet cake mix
1/2 cup butter, melted
2 eggs
1 pkg Jell-O instant white chocolate pudding (3.3 ounces)
6 Tbsp vegetable oil
1 pkg Oreos
8 oz pkg cream cheese
1/2 pkg (1/2 lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
Mini chocolate chips for garnish

1. Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).
2. Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.
3. Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.
4. Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).
5. Melt cream cheese for 15 seconds in a microwave to soften.
6. Stir together crushed Oreos and cream cheese until blended smooth.
7. Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.
8. Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.
9. Sprinkle with mini chocolate chips while still warm.
10. Let cool completely before cutting into squares.

Pizzazzerie

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

1.5 lbs. ground beef
1/2 lb. ground pork
3/4 cup onion, finely chopped
3/4 cup bread crumbs
1 egg
1/3 cup milk
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. kosher salt
1 tsp. pepper
1 Tbsp. butter, divided
1 Tbsp. olive oil, divided
1/4 cup flour
3 cups beef broth
1/4 cup heavy cream
Egg noodles


Preheat oven to 400˚F. Cook egg noodles according to package directions.

Heat large skillet over medium heat. Melt 1/2 tablespoon of butter and 1/2 tablespoon of oil. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl, combine ground chuck, ground pork, onions, bread crumbs, eggs, milk, allspice, nutmeg, salt, and pepper. Mix by hand until thoroughly combined. Shape into balls in about 1-ounce portions and place on a sheet pan.

Heat the remaining 1/2 tablespoon butter and 1/2 tablespoon olive oil in the skillet over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Transfer meatballs to sheet pan and bake in the oven until cooked through, about 10 minutes.

Over low heat, add the flour to the skillet and whisk until lightly browned, about a minute. Increase heat to medium and gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve over egg noodles.


8 servings


Grandma Theige

1 lb boneless beef top sirloin steak
1 in. cube peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
1 medium carrot, peeled and cut into julienne strips
2 tsp sesame oil, divided
1 cup chopped broccoli
1 cup mushrooms, sliced
1/2 cup diced red bell pepper
3 cups cooked converted rice
1/2 cup sliced green onions with tops
3/4 cup teriyaki baste and glaze (thickened teriyaki sauce)


Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.

Cut carrot into julienne strips; cut strips into 1-in. pieces. Heat Stir-Fry Skillet over medium-high heat until hot. Add 1 tsp of the oil and half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; keep warm. Repeat with remaining oil and steak mixture.

Add carrot, broccoli, mushrooms and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add cooked rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.


8 servings


Pampered Chef


Calories 220, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 16 g, Sodium 650 mg, Fiber 1 g

4 lb boneless sirloin tip beef roast
1/2 cup light, low sodium soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
10 slices provolone cheese
10 steak rolls

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Let the meat sit for five minutes to allow the juices to redistribute. Shred meat with a fork, and serve on rolls with a slice of provolone. Use reserved broth for dipping.

10 servings


Spark Recipes


Calories 543.7, Total Fat 17.6 g, Cholesterol 128.4 mg, Sodium 1,222.8 mg, Total Carbs 41.0 g, Dietary Fiber 1.2 g, Protein 52.7 g,

16 oz lean ground turkey breast
1/4 tsp cumin
1 Tbsp vegetable oil
1 red pepper, chopped
2 cups sliced small mushrooms
1 Tbsp chipotle peppers in adobo sauce, finely chopped (about 1 pepper)
8 eggs
1/4 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onions


Heat oven to 350°F. Lightly spray 12-cup muffin pan with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately 3/4 full. Bake 20 minutes or until set.


12 servings


Jennie-O (featured on The Biggest Loser)


Calories 120, Fat 3.5g, Protein 17g, Cholesterol 30mg, Carbohydrates 5g, Sodium 220mg, Fiber 0g, Saturated Fat 2g, Sugars 4g

1 large garlic clove, crushed
1/2 tsp coarse salt
2 tsp chili powder
2 Tbsp fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise


Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.


1/2 cup


Rachel Ray

2+ lbs. boneless, skinless chicken breasts
1/2 tsp salt, plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
15-oz can diced tomatoes, drained
1/2 cup white wine
1 Tbsp fresh thyme leaves, chopped
1 tsp fresh oregano leaves, chopped
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped fresh flat-leaf parsley leaves (optional)


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the prosciutto and cook for about a minute, then add peppers, season with salt and pepper and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.


6 servings


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