Broccoli Ham Ring

This is a perfect way to use up those holiday Ham leftovers! We have made this several time and it is always a hit.

Broccoli Ham Ring
Recipe courtesy of Pampered Chef

4 oz. ham, chopped
4 oz. fresh broccoli, chopped
1/4 C. onion, chopped
1/2 C. fresh parsley, chopped
1 C. grated Swiss cheese (about 170g/6 oz.)
2 T. Dijon-style mustard
1 tsp. lemon juice
2 pkg. (226g/8 oz.) refrigerated crescent rolls

Preheat oven 350ºF.

Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.)

Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown

Eggnog French Toast with Cranberry - Apple Compote

I have made this for Christmas several times in the past and I am fairly convinced that Christmas Breakfast rarely is more decadent then this!


EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

This recipe is perfect for Christmas Day breakfast since it can be completely assembled the night before and then baked in one batch in the oven.

4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote.

Makes 8 servings.

Bon Appétit
December 2001

CRANBERRY-APPLE COMPOTE

This recipe is an accompaniment for Eggnog French Toast with Cranberry-Apple Compote.

This colorful and festive compote is also nice on waffles and pancakes — or even spooned over vanilla ice cream.

2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter

3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

Makes about 6 cups.

Bon Appétit
December 2001

Cowboy Christmas Breakfast

I made this for a huge brunch I threw one year! Some recipes just beg for you to host a brunch just so you can make it. This recipe is one of them!

COWBOY CHRISTMAS BREAKFAST

Tracy Jones Midland, Texas, writes: "I wanted to share a Christmas breakfast recipe given to my mother, Cherry Jones, by Ann Westerman, a lifelong friend. My family quickly adopted the tradition of preparing this dish on Christmas Eve, then baking it on Christmas morning while opening our presents."

The thick slices of garlicky bread in this dish are known as Texas toast.

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note:
Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys).

Gourmet
December 2004

The link to this recipe may be found here:
http://www.epicurious.com/recipes/recipe_views/views/231220

Canapé French Bread

Perfect with the Layered Athenian Cheese Spread.

Canapé French Bread
(PChef)

Prep and bake time: 1 hour, 30 minutes
Cool time: 1 hour

1 package (11 ounces) refrigerated French bread dough


Preheat oven to 375ºF. 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. Cool 10 minutes.

Remove bread from tube onto cooling rack. Cool completely. Cut bread into 1/4-inch slices. Cut slices diagonally in half, if desired.

To toast bread slices, preheat oven to 350ºF. Arrange slices in single layer on flat baking stone. Bake 10-12 minutes or until light golden brown. Cool completely.

Yield: 24 slices (1 loaf)

(Low Fat) Nutrients per serving (2 slices): Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

Diabetic exchanges per serving (2 slices): 1 starch (1 carb)

My all time favorite cookie recipe

Two years ago, when I was living in Parkersburg, WV a good friend invited me to her family's Pre-Civil War Estate for a Christmas cookie bake off. One of the cookies we made immediately became my favorite and my friend was gracious enough to share her Great Aunt's recipe with me. I just made a batch and the cookies are really too good not to share, so I am posting the recipe for you all to enjoy.

Happy baking!

Gingerbread Molasses Cookies

ingredients:
3/4 cup shortening
1 cup sugar
1 /4 cup molasses
1 egg
2 teaspoons baking soda
2 cups sifted all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

instructions:

1. Melt shortening in a 3 - 4 quart sauce pan over low heat. Remove from
heat and allow to cool.

2. Add sugar, molasses and egg; beat well. Stir together flour, soda,
cloves, ginger, cinnamon and salt; add to molasses mixture.

3. Mix well and chill thoroughly

4. Form into 1" balls, roll in granulated sugar and place on cookie sheets
with parchment paper 2" apart and bake in 375 oven for 8 - 10 minutes.

Makes approximately 4 dozen cookies.


I make these cookies year round and find that they are equally as good with eggnog in the winter as they are with ice cold pink lemonade in the summer.

Layered Athenian Cheese Spread

This cheese spread is amazing and it looks so festive around the holidays!

Layered Athenian Cheese Spread
(PChef)

With holiday spirit, this molded cheese spread combines tender spinach, sweet red peppers and tangy feta and cream cheeses for all-out great flavor.

Prep time: 20 minutes

Chill time: 3 hours

2 packages (8 ounces each) cream cheese, softened

2 packages (4 ounces each) crumbled feta cheese

1 garlic clove, pressed

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 jar (7 ounces) sweet roasted red peppers, drained and patted dry

1/3 cup whole natural almonds, chopped

Canapé French Bread (recipe follows), toasted

Combine cream cheese and feta cheese in Classic Batter Bowl. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.

Chop red peppers using Food Chopper. Line Small Batter Bowl with plastic wrap; divide cheese mixture in half. Press half of the cheese mixture into small batter bowl; top with red peppers. Spread remaining cheese mixture over red peppers. Cover; refrigerate several hours to allow flavors to blend.

To serve, invert onto serving plate. Remove plastic wrap. Chop almonds with food chopper; press onto top of molded cheese. Serve with toasted Canapé French Bread (p. 25) or assorted crackers.

Yield: 20 servings

Nutrients per serving (about 3 tablespoons): Calories 130, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 2 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g

Diabetic exchanges per serving: 1/2 meat, 1 1/2 fat

Cook’s Tip: You can make this recipe early in the morning on the day of your party. The flavors will be blended even better.

Mom's Cheesy Bacon Bites

My mom has been making these for years and my whole family loves them! They look gorgeous on a platter, but we are usually so anxious to eat them, it is often amazing if the ever make it off the flat baking stone.


Mom's Cheesy Bacon Bites

4 ounces cream cheese, softened
1/4 cup real bacon pieces
2 tablespoons green onion, finely chopped

1/8 teaspoon ground black pepper
1 package (8 ounces) refrigerated crescent roll dough

Directions:
1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese, bacon, onion and black pepper; mix well.
2. Unroll crescent dough; separate into 2 rectangles on Cutting Board. Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal.
3. Cut each roll into 16 slices using Serrated Bread Knife. Place slices, cut side down, on flat Baking Stone. Bake 15-17 minutes or until golden brown. Serve warm.
Yield: 32 appetizers

Coconut Almond Brownie Squares

This is one of my favorite brownie recipes! They are so quick and easy to make, but they look and taste so decadent that no one will ever know. When we were younger and money was tight I would make them with generic brands and pass them out for Christmas. (No one ever guessed.)The brownies were very forgiving and to this day, they are still on of my most requested sweets.

Coconut Almond Brownie Squares
(PChef)

1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package (10 oz) sweetened flaked coconut (3 ¾ cups)
1 package (11.5 oz) semi-sweet chocolate chunks
1 can (14 oz) sweetened condensed milk
1 package (2.25 oz) sliced natural almonds (2/3 cup)

Preheat oven to 350. Spray stoneware bar pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies in a bowl. Spread evenly in pan. Bake 16-18 minutes, do not over-bake.



Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.

All Occasion Cookies

I never thought I would be a fan of this cookie recipe, but it is a quick and easy recipe for my cookie gun. The results are always perfect and the cookies are surprisingly very good.

All Occasion Cookies
Courtesy of the Pamperd Chef Celebrate Cookbook

1 pound (4 sticks) butter or margarine, divided

(do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of
the butter on HIGH 1 minute or until melted. Using a knife, slice
remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened.


Meanwhile, accurately measure flour into large bowl. Add cake mix to flour; blend well to break up any large lumps. Whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter bowl . Using spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1
tablespoon cinnamon. Add flour and butter as recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened
butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie
filling.

Pecan Tassies

These Tassies are Amazing!


Pecan Tassies
Recipe Courtesy of The Pampered Chef

Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Filling
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar

1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
Yield: 24 tarts

Nutrients per serving: (1 tart): Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 g, Carbohydrate 11 g, Protein 2 g, Sodium 65 mg, Fiber less than 1 g

Cook’s Tips: 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.

The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.

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.

Pumpkin Pie Bars

Pumpkin Pie just didn't do it for me... till I tried this one. This is now a staple in our home during the holidays!

Pumpkin Pie a la Easy
(PChef)

1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
OR use 3 ½ t. of Pampered Chef Pantry Cinnamon Plus—YUM!
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

Preheat oven to 350 degrees.

In CLASSIC BATTER BOWL, combine flour, oats and brown sugar. Chop pecans using FOOD CHOPPER. Add to Batter Bowl.

Melt butter in MICRO-COOKER on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of STONEWARE BAR PAN. Bake 15 minutes.

Meanwhile, lightly beat eggs in Batter Bowl using STAINLESS STEEL WHISK. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust.

Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using MINI SERVING SPATULA.

Garnish each serving with whipped topping using EASY ACCENT DECORATOR, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares.

Yield: 24 servings

Roast Breast of Turkey with Apple Scented Pan Gravy

Both Mom and I have made this and it is Excellent! Serve it with Roasted Vegetables such as beets, parsnips, leeks, and baby carrots that have been tossed in Garlic, olive oil, rosemary, and salt before placing in the oven! The variety of colors is stunning!
Thanksgiving 2001

Roast Breast of Turkey with Apple Scented Pan Gravy
(PChef)

Turkey
4 medium leeks, cut into 1/4-inch slices (about 1 1/2 cups)
2 medium Granny Smith apples
1 bone-in turkey breast (5-6 pounds)
1 tablespoon vegetable oil
2 teaspoon Pantry Rosemary Herb Seasoning Mix, divided
Gravy

Reserved pan juices
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (14 1/2 ounces) chicken broth



Directions:
1. Preheat oven to 350°F. Cut leeks into 1/4-inch slices; place in bottom of Deep Dish Baker. Core and wedge apples using Apple Wedger; add to leeks.

2. Rinse turkey with cold water; pat dry. Place turkey on top of leeks and apples; brush turkey with oil using Pastry Brush. Sprinkle with 1 1/2 teaspoons of the seasoning mix. Insert Digital Thermometer into thickest part of breast, not touching bone.

3. Bake 1 hour, 50 minutes to 2 hours, 20 minutes or until thermometer reads 170°F and juices run clear. Remove turkey breast to Oval Carving Platter Set; loosely tent with aluminum foil. Let stand 10 minutes before carving.

4. Meanwhile, for gravy, strain pan juices through small Colander into small Colander Bowl. Reserve pan juices; discard leeks and apples. Skim off 1 tablespoon fat into Small (2-qt.) Saucepan; add butter. Heat over medium heat until butter is melted; add remaining 1/2 teaspoon seasoning mix. Stir in flour using Nylon Spiral Whisk. Cook over low heat, stirring constantly, until bubbly. Gradually add remaining pan juices (1/2 cup) and chicken broth; bring to a boil over medium heat. Boil 1 minute, stirring constantly.

5. Carve turkey into thin slices using Carving Set; serve with gravy.

Yield: 10-12 servings

Nutrients per serving: (4 ounces turkey, 1/4 cup gravy): Calories 340, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 5 g, Protein 36 g, Sodium 420 mg, Fiber 0 g

Turkey Cranberry Wreath

I am convinced that this is the BEST way to use up that leftover turkey from Thanksgiving!

Turkey Cranberry Wreath
(PChef)

2 pkg. (235g each) refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium

Baby Greens, Pear, Walnut, and Blu Cheese Salad

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil

1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

Makes 6 first-course servings.

Bon Appétit
September 2002
Hot and Hot Fish Club, Birmingham, AL

Sweet Potato Ravioli with Sage Butter Sauce

This recipe is one of my most requested. I love making this in the fall when sweet potatoes are in abundance and it is time to trim back my sage plant for the winter. But, we have also indulged in this in the dead of winter. Everything about it is delicious!


SWEET-POTATO RAVIOLI WITH SAGE BUTTER SAUCE

At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that the ravioli can be assembled ahead of time and frozen.

Ravioli
2 1-pound red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, room temperature

1 12-ounce package wonton wrappers
1 large egg, beaten to blend

Fried shallots and sauce
1 cup vegetable oil
4 large shallots, cut crosswise into thin rounds, separated into rings
6 tablespoons (3/4 stick) butter
8 large fresh sage leaves, thinly sliced
1/2 teaspoon dried crushed red pepper

1/3 cup pine nuts, toasted

For ravioli: Preheat oven to 400°F. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.

Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.)

For fried shallots and sauce: Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.

Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.

Makes 6 (first-course) or 4 (main-course) servings.

Bon Appétit
R.S.V.P.
February 2001

Sweet Potato Bisque with Pear, Lime, and Avocado

When I was living in Orlando, Mom and I used to love going to Truffles and Trifles for Marci Arthur's incredible cooking classes. This is and always has been one of my favorite soups!

SWEET POTATO BISQUE WITH PEAR AND LIME AND AVOCADO

Pears
2 ripe pears
2 cups dry white wine
1/4 cup sugar
1/4 teaspoon ground cinnamon
Juice of 1 lemon
1/3 cup of Pear Brandy

Peel pears, halve and core. Poach pears in wine, sugar, cinnamon, lemon juice and pear brandy for 10 minutes or until point of a knife pierces pear easily. All to cool in syrup.

Soup
2 pounds of sweet potatoes, peeled and chop into chunks
1 tablespoon of unsalted butter
1 tablespoon minced onion
1 tablespoon chopped carrots
1 tablespoon chopped celery
1/2 teaspoon Herbs de Provence
1/2 jalapeño chili, chopped and seeded
1-1/4 cups chicken stock
3 cups heavy cream
2 tablespoons real maple syrup
1/2 teaspoon salt
1/4 to 1/3 freshly ground pepper
3 tablespoons fresh lime juice
limes and avocado

Peel and chop sweet potatoes, and cook in salted water until soft, after 8 minutes. Drain and place in food processor with steel blade.

While potatoes are cooking, melt butter in small saute pan over medium heat and saute vegetables, chili and herbs until veggies are soft. This will take about 7 minutes. De-glaze pan with 1/4 cup of chicken stock and cook 1 minutes. Add to food processor. (I recommend you divide soup into several batches so it will not spill over from food processor). Add remaining stock and one pear. Puree until smooth. Pour puree into saucepan and add cream, maple syrup, salt, pepper and lime juice. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes, stirring occasionally. Pour into warm bowl and garnish with slices of lime, pears and avocado. Soup can be prepared up to 2 days in advance and reheated slowly uncovered.

Link to the recipe may be found here:
http://www.trufflesandtrifles.com/recipeshow.aspx?NewsID=20

Macaroni with Blue Cheese and Chives

I think it is fair to say that I don't gain weight from potato chips and fast food... In the height of my "eat all I could possible want glory days"... this graced our table in a big bowls full!

Maybe not kid friendly... but I promise it is so good, you are not going to want to share with them anyways!

MACARONI AND BLUE CHEESE WITH CHIVES

Marie G. Beltran of Seattle, Washington, writes: "The signature dish at Blue Onion Bistro here in Seattle is a rich, velvety macaroni made with blue cheese. The restaurant, which is housed in a former corner gas station, is both nostalgic and comforting, just like the delicious dish. Is there any way you could persuade chef Scott Simpson to divulge the recipe?"

For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese.

1 pound spiral tube-shaped pasta
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 tablespoon minced fresh chives

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.

Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).

Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.

Makes 8 servings.

Bon Appétit
R.S.V.P.
March 2003
chef Scott Simpson
Blue Onion Bistro, Seattle, WA

Link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ws/views/107867

Chicken Broccoli Braid

A little bit of a change from the crescent roll wreath and a delicious way to get a little more broccoli into your diet!

Chicken Broccoli Braid
(PChef)


12 oz. cooked chicken, chopped (2 cups - about
3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Preheat oven to 375ºF.

Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.

Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the center of dough for filling. Spread filling evenly over middle of dough.

To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

Baked Brie with Apples & Cranberries

I know this recipe says it feeds 8, but it is so good, it really can be devoured by 2. Blue used to complain, because every time I made it, it was gone before he got to it. This is "The Perfect Appetizer!"


Baked Brie with Apples & Cranberries

Our Small Bar Pan keeps this classy appetizer warm, allowing guests to savor every bite.

Prep time: 15 minutes

Bake time: 12-15 minutes

1/2 cup chopped apple (1/2 medium)

1/4 cup sliced natural almonds

1/4 cup dried cranberries

1 tablespoon packed brown sugar

1/4 teaspoon Pantry Korintje Cinnamon

1tablespoon butter or margarine, melted

1 round (8 ounces) Brie cheese (about 4 inches in diameter)

Canapé French Bread , toasted

Preheat oven to 350°F. Coarsely chop apple with Food Chopper. Combine apple, almonds, cranberries, brown 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 top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with toasted Canapé French Bread, apple wedges or assorted crackers.

Yield: 8 servings

Lemony Chicken Popover Puff

This recipe is a completely different spin on High Protien Low Carb recipes. Perfect for those cold months when you are craving casseroles and comfort foods! Blue and I love this dish!

Lemony Chicken Popover Puff
(PChef)

Ingredients:

Popover Puff
3 tablespoons butter or margarine, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 teaspoon salt

Chicken & Vegetable Filling
2 medium carrots, peeled

1 cup sugar snap peas, cut in half diagonally

1/2 cup chopped onion

1 tablespoon butter or margarine

1 lemon

1 can (10 1/2 ounces) condensed cream of chicken soup

2 cups diced cooked chicken (12 ounces)

1 cup diced red bell pepper

1 1/2 teaspoons All-Purpose Dill Mix

1/2 cup (2 ounces) shredded cheddar cheese

Directions:
1. Preheat oven to 450ºF. For popover puff, place butter in small microwave-cooker; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of a deep dish baker; brush over bottom only. In a bowl, combine remaining butter, milk and eggs. In a bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350ºF; continue baking 10-15 minutes or until puffed and golden brown.

2. Meanwhile, prepare chicken and vegetable filling. Using a crinkle cutter, cut carrots in half lengthwise then crosswise into 1/4-inch slices to measure 1 cup. Cut snap peas in half. Chop onion. Place carrots, snap peas, onion and butter in microwave-cooker. Microwave, covered, on HIGH 2-3 minutes or until vegetables are crisp-tender; set aside.

3. Juice lemon using a juicer to measure 2 tablespoons juice. Finely dice bell pepper. In clean a bowl, combine lemon juice, bell pepper, soup, chicken and dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot, stirring once. Grate cheese. Add cheese and half of the vegetable mixture into filling; mix gently.

4. Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use a paring knife to cut around sides of puff to loosen from baker.

5. Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling. Slice and serve.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 220 mg, Carbohydrate 22 g, Protein 23 g, Sodium 650 mg, Fiber 2 g

Cook's Tip: Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired.

Roasted Chicken, Onion And Rosemary Pizza

This used to be one of my favorite Pizzas when I was newly married and learning how to cook. This has always been one of my favorites and just one bit of it can bring back a flood of memories from my earlier years with Blue. Do your self a favor and use a Rottisere Chicken from the grocery store. It really makes this recipe a breeze.

Roasted Chicken, Onion And Rosemary Pizza
(PChef)

Recipe:
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120-130°F)
2 cups cooked chicken, coarsely chopped (about 12 ounces)
1 medium red onion, sliced
1/4 cup fresh parsley, snipped
2 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 package (8 ounces) shredded mozzarella cheese, divided


1. Preheat oven to 425°F. In a bowl, combine Pizza Crust & Roll Mix with yeast packet. Add warm water and stir until mixture forms a ball.

2. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Pat into an 8-inch disk, flouring both sides. Place dough in center of large round stone. Roll out using a pizza roller to within 1/2 inch of edge.

3. Coarsely chop chicken. Slice red onion into 1/4-inch-thick slices & snip parsley.

4. In large colander bowl toss chicken, onion, parsley, olive oil, garlic, rosemary, salt, black pepper and 1 1/2 cups of the cheese. Spread chicken mixture over dough to within 1/2 inch of edge. Sprinkle with remaining cheese.

5. Bake 18-22 minutes or until golden brown. Let stand 10 minutes on cooling rack. Cut into squares or wedges.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 260, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 29 g, Protein 16 g, Sodium 580 mg, Fiber 0 g

Turkey Tortilla Spirals

This is the perfect recipe to make at the end of September while it is still fairly warm, but you are already craving a little taste of Thanksgiving! Perfect way to end one of those early Christmas Shopping trips. This is also a good way to use up those Thanksgiving leftovers.

Turkey Tortilla Spirals

Yields: 36 spirals

3/4 lb deli turkey, thin sliced
6 (8 inch) flour tortillas
1 (8 ounce) package cream cheese
6 tablespoons pecans, chopped fine
1 (16 ounce) can whole-berry cranberry sauce
1/4 cup celery, chopped
2 green onions, sliced thin

1. Place turkey on tortillas to within 1/4 inch of edge.
2. Spread cream cheese over turkey; sprinkle with pecans.
3. Spread each with 2 TBS cranberry sauce.
4. Roll up jelly roll style; wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
5. When ready to serve, cut each roll into 6 pieces.
6. In a small bowl combine celery, onions and remaining cranberry sauce. Serve with spirals.

Peanut Butter Blossoms

Gorgeous Cookies! It just doesn't get any easier of better then this!

Peanut Butter Blossoms
( PChef)

1 (18 ounce) package refrigerated sugar cookie dough
1/2 cup creamy peanut butter
42 Hershey's milk chocolate candy kisses, unwrapped

1. Preheat oven to 350°F.
2. Break apart cookie dough into pieces and place in a medium sized mixing bowl.
3. Stir in peanut butter until completely blended. (You can use an electric mixer if you prefer).
4. Fill cookie press with dough and choose a flower shapped disk.
5. Press dough onto a baking stone (or baking sheet), about 1-inch apart.
6. Bake for 10-12 minutes, until light golden brown.
7. Remove from oven.
8. While cookies are warm, press one Hershey kiss into the middle of each cookie.
9. Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.

Cheeseburger Ring

I have always loved this recipe, but I think it has some potential that I have yet to explore. I think a variety of variations can be made here, but I would especially like to try it using, Crisp bacon, blue cheese, and onion rings.

Cheeseburger Ring
(PChef)

1/4 cup onion
3/4 pound lean (90%) ground beef
1/4 cup ketchup
2 teaspoons yellow mustard
9 slices American cheese, divided or better yet, cheddar
2 (8 ounce) packages crescent rolls
16 dill pickle slices
3 large plum tomatoes
2 cups lettuce

Preheat oven to 375 degrees F.

Chop onion using Food Chopper.

In Generation II 10-inch Frying Pan, cook ground beef with onions over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.

Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13-inch Round Stone with points towards the outside. (There should be a 5-inch diameter opening in the center.) Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (filling will not be completely covered.) Bake 20 to 25 minutes or until deep golden brown.

Remove from oven. Using Crinkle Cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of ring. Slice tomatoes using Ultimate Slice n Grate. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands using Crinkle Cutter. Place in center of ring. Cut ring using Slice n Serve. Serve with additional ketchup and mustard, if desired.

(Remember if you do not have certain tools to improvise with other tools. For instance, using the Hold n Slice and Paring Knife, you can slice the tomatoes nice and thin like the Ultimate Slice n Grate. You can also use another cookware piece, providing it is large enough to fit what you want to cook in it.)

Apple Bundles

This is one of my favorite learning how to cook recipes! They are quick, easy, and perfect for fall. Perfect comfort food, perfect for dessert, perfect for brunch, great for a chilly night, perfect ending to an all American dinner. Really, what more can I say?


Apple Bundles
(PChef)

Serving Size : 8
2 lg apples
1 pkg refrigerated bread stick dough -- 11 oz
1 med orange
2 tbsp butter -- melted
1/2 c sugar
1 tsp cinnamon


Preheat oven to 375F. Peal, core, and slice apples. Cut slices in half. Unroll dough; separate into 8 breadsticks. Cut each in half crosswise to make 16 strips. Place 3-4 apple slices at the end of each piece of dough; roll up. Arrange bundles in greased 7x11-inch pan. Zest 1 teaspoon orange rind, set aside. Juice orange. Pour orange juice into bottom of pan. Poor butter over bundles. Mix zest, sugar and cinnamon; spoon over bundles. Bake 25-30 minutes or until golden brown. Serve warm or topped with light whipped topping if desired.

Quick Apple Crisp

Really, recipes don't get any easier or inexpensive then this. It is so quick, that the time to make it almost seems surreal for the results in the end. I have made this in a dutch oven while camping and we loved it all the more!

Quick Apple Crisp

5 Granny Smith apples (about 6 cups)
1/4 cup butter or margarine, melted
1/2 cup nuts, chopped
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon cinnamon
Vanilla ice cream or thawed, frozen whipped topping (optional)


1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half crosswise. Place apples in a deep dish baker.

2. Microwave butter on HIGH 60 seconds or until melted. Chop nuts. Add nuts, cake mix, sugar and cinnamon to bowl; mix until crumbly. Sprinkle mixture evenly over apples.

3. Bake 35-40 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, or whipped topping, if desired.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 13 mg, Carbohydrate 34 g, Protein 2 g, Sodium 220 mg, Fiber 2 g

Taffy Apple Pizza

I used to make this all the time and it was always a huge hit. Honestly, I am not sure if I can think of a better back to school treat!


Taffy Apple Pizza
(PChef)

1-10 oz. package of refrigerated sugar cookie dough

1 pk 8oz cream cheese softened

1/4 cup Creamy peanut butter

1/2 cup Brown sugar

1/2 tsp Vanilla

2 med Granny smith apples

1 cup Lemon lime soda

Cinnamon

1/4 cup Caramel ice cream topping

1/2 cup Chopped peanuts



Preheat oven to 350F. Shape cookie dough into a ball. Place dough in center of pizza pan; flatten slightly with palm of hand. Roll dough out to 14" circle, about a 1/4" thick. Bake 16-18 minutes. Cool 10 minutes. Carefully loosen cookie from sheet with serrated knife; cool completely. Combine cream cheese, brown sugar, peanut butter and vanilla; mix well. Spread mixture evenly over top of cookie. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon. To heat caramel topping, microwave on HIGH 30-45 sec or until warm; drizzle over apples. Sprinkle nuts on top.

NOTES : Dip apples in lemon-lime soda to prevent them from turning brown. ( I find a cheap can works the best.)

Caramel Apple Dip

Really good and much healthier then the kind you buy in the produce section of your local grocery store. Very refreshing with the transparent apples such as Lodi Apples that begin to hit the local produce stands in July.

Caramel Apple Dip
(PChef)

1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla

5 apples or pears, wedged

Directions:
1. Combine all ingredients except in Small Batter Bowl; mix well and chill.
2. Wedge apples using Apple Wedger; arrange around dip and serve.
Yield: 16 servings (2 cups)

Cook’s Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.

Quick Tortilla Soup

Quick Tortilla Soup
Courtesy of The Pampered Chef

Ingredients:
1/2 cup (125 mL) chopped onion
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 mL) taco seasoning mix
1 garlic clove, pressed
6 cups (1.5 L) chicken broth
1/2 cup (125 mL) thick and chunky salsa

1/4 cup (50 mL) lime juice
2 cups (500 mL) chopped cooked chicken
1/4 cup (50 mL) snipped fresh cilantro
2 cups (500 mL) broken tortilla chips
Toppings such as grated queso fresco, diced avocado, sour cream and diced tomato (optional)
Directions:
1. In (4-qt./4L) Casserole, cook onion, jalapeño pepper, taco seasoning and garlic pressed with Garlic Press over medium-high heat 2-3 minutes or until crisp-tender. Add chicken broth, salsa and lime juice. Cover and bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
2. Ladle soup into bowls using Ladle; sprinkle with broken tortilla chips and toppings, if desired.
Yield: 8 servings

Nutrients per serving: Calories 150, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 30 mg, Carbohydrate 10 g, Protein 12 g, Sodium 850 mg, Fiber less than 1 g

Touchdown Taco Dip

This is one of my absolute favorite recipes as well as appetizer! I have made it a zillion times and will make it many more times I am sure!

Touchdown Taco Dip
Courtesy of The Pampered Chef Stoneware Sensations Cookbook

1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomato, seeded and chopped
2 green onions, chopped
fresh cilantro, chopped
tortilla chips

1. Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
2. In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
3. Mix well with electric mixer.
4. Spread cream cheese mixture on top of refried beans.
5. Sprinkle cheddar cheese on top of cream cheese mixture.
6. Sprinkle olives, tomatoes, onions and cilantro on top.
7. Bake at 350 for about 15 minutes.
8. Serve hot with Tortilla Chips!

Southwestern Snack Squares

These are sooooooooooo good! Blue and I lived on them in our early 20's. It is just so hard to believe we have been making them that long! They are quick, easy and perfect for one of those at-home-movie-nights.



Southwestern Snack Squares
(PChef)

2 T. cornmeal
2 pkg. (235g each) refrigerated crescent rolls
1 can (14 oz./398 ml) refried black beans or refried beans
2 tsp. chili powder
6 oz. old Cheddar cheese, shredded (1 1/2 C./375 ml) (Extra Cheese is a must!)
2 plum tomatoes, chopped
2 green onions with tops, sliced
1/2 C. pitted ripe olives, chopped
1 C. salsa (optional)

Preheat oven to 350°F. Sprinkle stoneware bar pan with cornmeal.

Unroll crescent rolls into 4 rectangles; lay across pan with longest sides of dough across shortest sides of Pam. Using pizza roller, roll dough to seal perforations and press up sides of pan to form crust. Bake 18-20 minutes or until golden brown. Cool completely.

In a bowl, combine refried beans and chili powder; spread over crust. Spread cheese over bean mixture. Dice tomatoes and slice green onions. Chop olives. Sprinkle vegetables over cheese. Cut with a pizza cutter; serve. Top each serving with salsa, if desired. Yields 24 servings.

Per serving: 120 calories; 4g protein; 7 g fat; 12g carbohydrate; 295 mg sodium

Chicken Enchilada Ring

Ok, This may be the only recipe I am going to post that I have yet to try personally. It has been on my hit list forever, and I have no good reason why I have not tried it yet. It is one of those Pampered Chef Wreaths, so I just know it will be good! It looks very colorful and festive in the photo.

Chicken Enchilada Ring
The Pampered Chef Celebrate Cook Book

2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa
1 cup sour cream

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

Fabulous Fajita Pizza

Sometimes nothing can beat a quick, easy, family friendly recipe! Although I have not made this in years, I can still remember just how much we enjoyed this recipe!

Fabulous Fajita Pizza
(PChef)

Recipe:
1 medium red bell pepper
1 medium green bell pepper
1 medium onion
Vegetable oil
1 garlic clove, pressed
1-2 teaspoons Southwestern Seasoning Mix
1/2 cup thick and chunky salsa
1 package (10 ounces) refrigerated pizza crust
Salt and ground black pepper to taste
6 ounces cheddar and Monterey Jack cheese blend, shredded (1 1/2 cups)
2 tablespoons fresh cilantro, snipped


1. Preheat oven to 425?F. Slice red and green bell peppers into 1-inch strips Slice onion into ?-inch-thick slices.

2. Heat a stir fry skillet over high heat; spray with oil. Press garlic into skillet using a garlic press; stir-fry 30 seconds. Add bell peppers, onion and Seasoning mix; stir-fry 1-2 minutes. Remove from heat; stir in salsa.

3. Roll pizza crust to a 14-inch circle on a large round stone using a lightly floured pizza roller. Arrange vegetables over crust. Season with salt and pepper, if desired. Shred cheese; sprinkle over pizza.

4. Bake 18-20 minutes or until crust is golden brown. Snip cilantro; sprinkle over pizza. Cut with a pizza cutter; serve.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 20 g, Protein 9 g, Sodium 460 mg, Fiber 1 g

Cook's Tip: Substitute 1-2 teaspoons chili powder for Southwestern Seasoning Mix, if desired.

Fiesta Chili Corn Bread

This looks incredible and tastes even better! Fun way to use my flan pans!


Fiesta Chili Corn Bread
(PChef)

Corn Bread Crust
1 tablespoon vegetable oil
1 (11 ounces) can Mexican-style corn, drained
2 (9 ounces) packages corn muffin mix
2/3 cup milk
2 eggs slightly, beaten

Filling
1 (15 ounces) can chili without beans
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack Cheese
1/2 cup thinly sliced green onions with tops
1/2 chopped drained pitted ripe olives
Sour Cream

Preheat the oven to 350 f.
For the crust, coat two large flan pans lightly with oil. Line the bottom with cooking parchment. Combine the corn, muffin mix, milk and eggs in a bowl mix well. Spoon half the batter into each of the prepared pans.
Bake 20 minutes. Invert each crust on a serving platter.

For the filling, heat the chili in a 1 1/2 qt saucepan over the medium heat until hot. stirring occasionally. Spread the chili over the crust. Sprinkle with cheddar cheese. Monterey Jack Cheese and green onions and olives.


Garnish with sour cream.
Cut each into 8 wedges.
Yields: 16 servings

Grilled Corn on the Cob with Cilantro-Lime Butter

Chipotle powder really kicks this up a bit, but you might want to omit it, if serving this to a bunch of wimps. ;-)

Grilled Corn on the Cob with Cilantro-Lime Butter

1 lime
1 teaspoon finely snipped fresh cilantro
1/4 teaspoon salt
1/4 cup butter or margarine, softened
6 ears corn, husks and silk removed

Directions:
1. Zest lime using Lemon Zester/Scorer; finely chop zest to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. In small bowl, combine lime zest, juice, cilantro, salt and softened butter; mix well. Refrigerate butter mixture 30 minutes.
2. Place the corn on a hot grill till done. Remove corn and serve immediately with butter.
Yield: 6 servings

Fantastic Focaccia Bread

This is the first Focaccia Bread Blue ever made. We used to eat it fairly often when we were just starting out.


Fantastic Focaccia Bread

1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
2 C. shredded mozzarella cheese, divided
2 oz. Romano cheese grated, divided
2 tsp. dried oregano leaves, divided
2 firm plum tomatoes, sliced

Preheat oven to 375*F.

Roll pizza crust into a 12-inch circle on 13-inch baking stone using lightly floured pizza roller. Prick dough thoroughly with a fork before adding toppings. Press garlic; spread evenly over crust. Grate half of Romano cheese (1/3 cup) over crust. Sprinkle with 1-cup mozzarella cheese and 1 teaspoon oregano. Thinly slice tomatoes; arrange in single layer over cheese.

Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut into squares; serve hot.

Tip: add onions, peppers and olives until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings

Cool Veggie Pizza

I have made this so many times that I could do it with my eyes closed. It is perfect when the weather begins to warm and produce from the south starts to hit our local farm stands.

Cool Veggie Pizza (PChef)

1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. Dill Mix or dill weed
salt & pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green & red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.


Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings

Summer Tortellini Salad

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free Italian dressing such as Newman's Own
2 tablespoons grated fresh Parmesan cheese
Broccoli, Cauliflower, and bell peppers are delicious in this as well.

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.
Yield: 6 servings

Ham Florentine Wreath

My mom has made this before and it is every bit as good as it sounds! Serve it with a colorful tossed salad. Perfect for those Christmas or Easter Ham leftovers!

Ham Florentine Wreath
(PChef)

2 8 oz packages refrigerated crescent rolls
8 oz thickly sliced deli ham, diced
1/4 c green onions with tops, thinly sliced
5 oz Swiss cheese, grated (1 1/4 cups)
10 oz frozen chopped spinach, thawed and well drained
1/4 cup mayonnaise
1/4 t coarsely ground black pepper
2 plum tomatoes, sliced
1 egg, separated
1/4 cup almonds, chopped

Preheat oven to 375. Unroll crescents into 16 triangles. With wide end toward center arrange 8 triangles in circle. Arrange remaining 8 triangles in center matching wide ends. Seal seams. Mix ham, green onions, 1 c cheese, spinach, mayo and black pepper. Scoop filling over seams of dough forming circle. Arrange tomatoes in overlapping circular pattern over filling. Top with remaining cheese. Lift corners of dough over filling one at a time slightly overlapping to form wreath. Beat egg white lightly; brush over dough. Sprinkle almonds over wreath. Bake 25 to 30 min or until golden brown. Place a few sliced grape tomatoes and a green onion fan in the center to garnish.

Strawberry Margarita Squares

I brought these to a big New Years Eve Party in 2001, they were a huge hit!
Do not make more then 1/2 a day in advance as the crust will get soggy.

Strawberry Margarita Squares
(PChef)

Crust
2 c. mini-twist pretzels (1 c. crushed)
1/2 c. butter or margarine, melted
1/4 c. sugar

Filling
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) kool whip, thawed, divided
1 pkg. (3 oz.) strawberry gelatin
1/2 c. boiling water
1 pkg. (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)

1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic back with Baker's Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well-blended. Fold in 2 cups of kool whip. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the kool whip using Stainless Steel Whisk. Pour over cream cheese layer, spreading edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each with remaining kool whip using Easy Accent Decorator. Top with sliced strawberries and a small triangle slice of lime.

Chocolate Chip Sensation Cookie Pizza

This is sooooo good! be sure to drizzle the top and the plates with melted chocolate.

Chocolate Chip Sensation
(PChef)

Yield: 20 Servings

1 pk refrigerated chocolate chip-cookie
8 oz cream cheese; softened
1/3 c sugar
1 pt half and half
1 pk instant pudding mix;
-chocolate
1/4 c nuts; chopped

Instructions

Preheat oven to 375ø. Roll cookie dough into a ball and flatten. Roll out
dough into a 13" circle on baking stone. Bake cookie for 12 - 15 minutes
or until browned. Let cool 10 minutes. Loosen crust from stone. Cool
completely. Combine cream cheese and sugar; set aside.
Combine half and half and instant pudding. Let set until firm, about 5
minutes. Spread cream cheese mixture on thoroughly cooled cookie base.
Layer pudding mixture on thoroughly cooled cookie base. Layer pudding
mixture over cream cheese layer. Sprinkle chopped nuts over cookie. Chill
until served.

Berry Pancake Puff

This Pancake Puff is amazing to watch as it bakes. I have made it many times. The presentation and combination of flavors and textures is incredible, not to mention the fact that this is a very light and healthy recipe.

Berry Pancake Puff

Berry Topping:

2 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries

1/3 cup orange marmalade

Pancake:

3 tablespoons butter melted, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons powder sugar

Preheat over to 450'. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with tbsp tablespoons of butter. In Classic a bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker. Bake 13 minutes. Reduce over temperature to 350' and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges & serve immediately.

Tuxedo Brownie Cups

This is another one of my mom's favorite recipes. Mom doesn't garnish hers and they are still very good, but the presentation is out of this word if you garnish the whole lot of them. These are always a huge hit!

Tuxedo Brownie Cups
(PChef)

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

1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).

2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.

3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish with fresh sliced strawberries, mint leaves, and orange zest or strawberries and drizzled, melted chocolate. Place in airtight container and refrigerate 1-3 hours before serving.

tip: to get even strawberry slices, slice them using your egg slicer.

Mom's Strawberry Dessert Pizza

My mom used to make this at least once a week as soon as Florida Strawberries began to show up in our local markets. It was quick easy and delicious! Makes me wish I still had the heart shaped pan she gave me to make it on.


Mom's Strawberry Dessert Pizza

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese -- softened
1/3 cup sugar
Assorted fresh fruit* -- (select about-- three)Mom used to make this with Strawberries!

* apple, strawberries, banana, kiwi,blueberries, etc. If using fruits that brow
n (ie: apples, bananas) wait until ready to serve to cut and spread fruit on pi
zza or sprinkle with fruit fresh. Preheat oven to 350 degrees. Press sugar cook
ie dough into a 12 inch circle on round baking stone or cookie sheet. Bake 10-1
5 minutes until golden brown. Cool for ten minutes then remove from pan. Cool c
ompletely. Spread sugar and cream cheese mixture over crust and arrange sliced
fruit over top. Chill.

Yields 10 servings

Lemon Brown Sugar Blueberry Pancakes

I love these pancakes! This is one of those recipes that I have made so many times, it feels like my own. Sometimes, I will make a Blueberry reduction sauce to drizzle on top of the pancakes. Just a little lemon juice, water, sugar, blueberries, and lemon zest all melted down into a luscious topping.

LEMON BROWN SUGAR BLUEBERRY PANCAKES

Can be prepared in 45 minutes or less.

1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup blueberries, picked over
maple syrup as an accompaniment

In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the syrup.

Makes about six 5-inch pancakes.

Gourmet
July 1992

Link to the recipe may be found here:
http://www.epicurious.com/recipes/recipe_views/views/12323

Banana Waffles with Toasted Pecans

Blue and I love these waffles and could eat them every morning of our lives if it were possible. It is not, but we do indulge in them as as decadent treat from time to time.


Banana Waffles With Toasted Pecans Recipe
by NcMysteryShopper

16
4" Waffles
time to make 1 hour 1 hour prep
1/2 cup pecans, lightly toasted (see Step One in directions below)
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter, melted
3 large eggs, separated
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
3 tablespoons sugar
1 tablespoon light brown sugar
1 small banana, sliced into discs for topping
maple syrup, warmed for serving

1. Preheat oven to 350° and preheat waffle iron.
2. Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
3. In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
4. In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
5. Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
6. Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.

The link to the original recipe may be found here:
http://www.recipezaar.com/151170

Cereal Muffins

Cereal Muffins

This recipe is a great way to use up leftover cereal. The muffins are very healthy and a wonderful treat! Feel Free to play with ingredients such as citrus zest or nuts to create new flavors. This recipe is very forgiving.

12 muffins

2 cups whole wheat flour
1/2 cup granulated sugar or brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg or ginger
1/2 teaspoon salt
1 cup milk or soy milk
1 egg
1 teaspoon vanilla extract
1/3 cup melted butter or canola oil
1 medium apple or pear or 1/2 cup chopped frozen fruit or berries
1/2 cup raisins or dried cranberries
2 cups cereal (e.g. bran or corn flakes, Fruit & Fiber, Honey Bunches of Oats, Rice Krispies, muesli or granola)

1. Preheat oven to 375 degrees F.
2. Grease 12 muffin cups or line with paper cups.
3. In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
4. Make a well in the center.
5. In a small bowl, whisk the milk with the egg and vanilla.
6. Whisk in the butter.
7. Peel the apple, if you wish, and coarsely chop.
8. Pour the milk mixture into the center of the dry ingredients and stir just until combined.
9. Stir in the apple, raisins and cereal.
10. Place the batter in the muffin cups.
11. Sprinkle with extra cereal or cinnamon sugar if desired.
12. Bake in the center of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
13. Remove the muffins from the pan and cool on a wire rack.
14. Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

Skillet Cornbread

Ok, I will admit that I grew up on Jiffy cornbread from the box. Sheepishly, I will admit it is still my favorite. In the past, every time I tried a homemade cornbread that someone had prepared from scratch, I would hold out hope that there was something out there that could wean me off that 3 for $.99 blue box and all of the preservatives with in it. Till I found this recipe nothing else had. I still love that little Blue box, but will admit this cornbread recipe beats it hands down.

Skillet Corn Bread
From the show ~Good Food Fast with Family Circle
(Food Network)

3/4 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 egg
1 cup fresh corn kernels (about 1 ear of corn) or 1 can (7 ounces) corn kernels, drained
1 jar (4 ounces) pimiento, drained
1/4 cup chopped scallions (about 2 medium-size)
Pinch paprika

Heat oven to 450 degrees F.

Place medium-size cast iron skillet (8 inches in diameter) in oven to heat.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, pimiento and scallions until evenly distributed.

Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika. Bake for 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.

Remove skillet to wire rack and let corn bread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn bread on cutting board. Cut cornbread into wedges and serve warm.

The link to the original recipe may be found here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25441,00.html?rsrc=search

Roast Lemon Chicken

When I was learning to cook, there was something about roasting a whole chicken that seemed intimidating... For one, I didn't like touching that cold, uncooked, nakey chicken and beyond that I wondered if for all my hard work, it would still come out to the oven a little pink. This Pampered Chef Recipe really helped break me out of my comfort zone and away from chicken breasts. I have long since graduated fro this recipe to others, but I wanted to share it all the same.

Buying whole chickens is much more economical then cut up ones and they always seem to taste fresher to me. If you are terrified of making a whole chicken, this is a great recipe for you too. It will not be long before you are tossing veggies in the pan with it to roast as well. Best wishes and enjoy!

Roast Lemon Chicken
(PChef)

1 roasting chicken, 5-1/2 lbs (2.5 kg). to 6-1/2 lbs (3 kg).
1 lemon, sliced
1 medium onion, quartered
olive oil or vegetable oil
1 tbsp (15 ml) Lemon Pepper Seasoning Mix

Preparation

* Preheat oven to 400 degrees (200 C.).
* Remove and discard giblets and neck from cavity of chicken.
* Rinse chicken with cold water; pat dry.
* Trim excess fat, if necessary.
* Cut lemon into slices and onion into quarters; place in cavity of chicken.
* Tie ends of legs together with cotton string. Lift wing tips up and over back; tuck under chicken.
* Place chicken in clay baker, breast side up.
* Lightly spray surface of chicken with olive or vegetable oil.
* Sprinkle chicken with seasoning mix, rubbing gently.
* Place lid on clay baker.
* Bake 1 hour.
* Using oven mitts carefully remove lid from baker, lifting away from you.
* Continue baking chicken, uncovered, 15-30 minutes or until thermometer registers 180 degrees (80 C.) in meaty part of thigh and juices run clear.
* Let stand 10 minutes before carving.

Comments
Editors Note: Some clay bakers recommend soaking the top of the baker in water before using each time. Read instructions on your particular brand.

Fiesta Tortilla Stack

If you have some leftover chicken from the Roast Lemon Chicken or a store bought Rotisserie one, this is a great way to use it up. I used to make this all the time and for a long time, it was one of our favorites!

Fiesta Tortilla Stack
(PChef)

1 can ( 9 ounces) bean dip
2 tablespoon plus 1/4 cup sour cream
1 tablespoon 1/2 teaspoon
Pantry Southwestern Seasoning Mix-divided
2 cups cooked chicken, chopped
1/2 cup green onion with tops, sliced thinly-(8)
3/4 cup pitted ripe olives, sliced, divided
1/4 cup fresh cilantro, chopped, divided
5 ( 10 inch) flour tortillas
8 ounces mild cheddar-( 2 cups)
Vegtable oil
2 medium plum tomatoes, seeded and chopped
Salsa

Preheat the oven to 375 F.
In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream,
and 1 tablespoon of the seasoning mix: mix well. Chop chicken
and bell pepper and slice the green onion. Chop 1/2 cup of the olives.
Chop the cilantro.

Place one tortilla on round baking stone (13). Use medium scoop
and top each tortilla with 2 scoops of bean mixture; spreading within
1/4 inch of edge. Top evenly with 1 cup of chicken mixture.

Place cheese over the top. Top with tortilla and repeat.
When all or used and filling spread, spray Pam over the last one
and bake 25 to 30 minutes, till top is brown..

Mix the remaining 1/4 cup sour cream with the remaining seasoning
spreading over top of warm tortilla and sprinkle with cheese.
Sprinkle tomato over top, the olives and chopped cilantro.
Cut into wedges, serve with salsa. Serves 6