Holiday Yum!

I Recently made these with my daughter and they couldn't be more simple and delicious! We opted not to use the candy canes, but used lolly pop sticks instead. It's still a bit warm and sometimes sticky here in Texas, so I figured the Candy Canes might get sticky and soft. 

We dipped them in both white and chocolate bark... Sprinkled with chocolate sprinkles... YUM!

Candy Cane Brownie Lollipops

Ingredients:

1   pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies) 24   candy canes 10   oz (300 g) chocolate-flavored almond bark Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan (9 x 13) with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook’s Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

© 2011 The Pampered Chef used under license.
www.pamperedchef.com

It's starting to feel a bit chilly around here!

It's finally starting to cool down a bit here in South Central Texas.. Meaning it's only in the mid-70's most days, which feels delightful after a VERY hot summer! I am starting to have a craving for soups, chili's and chowders...

I just got the Pampered Chef ^® Deep Covered Baker and have been experimenting with new recipes to make in it.. Last night I made a microwave risotto which came out delicious! My next venture is the "Loaded Baked Potato Chowder"... The recipe is below!

The Pampered Chef ® Loaded Baked Potato Chowder Recipe

3 baking potatoes (about 2 1/2 lb/1.1 kg)   3 1/2 cups (875 mL) milk, divided   4 oz (125 g) cream cheese, softened   2 tbsp (30 mL) butter   2-3 green onions with tops (1/4 cup/50 mL sliced)   4 oz (125 g) sharp cheddar cheese, grated   1 1/2 tsp (7 mL) salt   1/2 tsp (2 mL) coarsely ground black pepper  Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook's Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses. U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g

© 2009 The Pampered Chef used under license.

My First Cooking Show...

Last night I hosted my first Pampered Chef cooking show as both the host and consultant. I think it went OK, but there is a lot of room for improvement! I felt ready and confident in a number of areas, but in reflection, was under prepared in some key areas, which I will definitely work on. Fortunately this was for a group of friends, so everyone was very supportive and encouraging.

I made ahead a Mediterranean Orzo Salad , which had roasted veggies, pasta, a Greek type vinaigrette, feta cheese and some Kalamata olives. It came out beautifully and I think everyone really enjoyed it! I also made a yummy appetizer called Elegant Artichoke Cups using a mini muffin pan, some won ton wrappers and a delicious filling similar to a hot artichoke dip. They were quick, simple and you make them in two steps, so the little won ton cups could be made in advance, then filled with the filling when your guests are arriving and popped in the oven. It'll look like you spent all day making them, when you spent only minutes on these yummy treats.

Lastly, I made a Microwave Rocky Road Brownie Dessert... YES, you read that correctly... MICROWAVE! Now, anyone who knows me, knows, I am more of "from scratch cook" not a from the box kind of gal, and I have mostly used the microwave for reheating things, melting butter, etc... So this was NEW for me.. This recipe was made using one of the many pieces of Stoneware The Pampered Chef sells. You make a simple brownie using melted butter, unsweetened chocolate, the usual suspects, flour etc.. then you cook it in the MICROWAVE... it comes out perfect in 5-7 minutes... you top this off with some cut up jumbo marshmallows and unwrapped Hershey's Kisses. Put it back in the microwave for 1-2 minutes and out comes a warm, delicious, gooey dessert.. not dried out, not over cooked, no strange texture... just yum! To say that I was impressed is an understatement!

Until I became a Pampered Chef consultant, my experience with stoneware in baking was a couple of pizza stones, which work marvelously, and a Pampered Chef Stoneware pie dish, I purchased about 10 years ago, still have and still love. I now have the Large bar pan which came as part of my starter kit... Let me just say, I don't how I have gone so long without such a great piece of cookware/bakeware in my kitchen! This pan does everything, anything and does it well. Thus far I have made several different types of pan pizza, all which came out with a perfect crust, multiple pans of brownies all of which came out divine! Perfect edges not hard or over-baked, but still giving you your "brownie regions", for those who like middles, or edges. I cooked a whole package of bacon,, it cooked quicker, can out perfect and everything I cooked afterwards, didn't taste like bacon! I also used it to roast the veggies for the recipe listed below and they came out perfect! I told my husband, I think this pan has a brain!

I have been amazed at the quality of food you achieve using any piece of stoneware, whether you are cooking in the oven or the microwave. What do you think of when you hear about cooking chicken in the microwave? Rubbery? Not if you use stoneware.... how about a cake? Try a 12 minute cake in the fluted stoneware cake pan... your jaw will drop, as will anyone you serve it to!

To say that I have found something I am passionate about may be an understatement! I am thrilled to be on this journey! I have the recipe for the Mediterranean Orzo Salad below... Give it a try!

Mediterranean Orzo Salad

Ingredients: 1   pound asparagus spears, trimmed 1   large red bell pepper, cut into 1-inch wedges 1   medium red onion, sliced into 1/2-inch wedges 1   tablespoon olive oil 2   garlic cloves, pressed Salt and coarsely ground black pepper (optional) 3/4   cup uncooked orzo pasta 1   can (15 ounces) garbanzo beans, drained and rinsed 1   package (4 ounces) crumbled feta cheese 1/2   cup pitted whole kalamata olives 1/4   cup snipped fresh parsley 1/4   cup prepared Greek vinaigrette dressing Romaine lettuce leaves (optional) Directions: Preheat oven to 450°F. Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired. Spread vegetables in a single layer on Large Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch pieces. Meanwhile, prepare orzo according to package directions in Small (2-qt.) Saucepan; drain and rinse under cold running water in small Colander. Place orzo in Stainless (4-qt.) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired. Yield: 4 servings Nutrients per serving: Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 3 fat (3 carb) Cook’s Tips: Vegetables can be roasted up to 2 hours ahead. Let stand at room temperature until you're ready to use them. Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores. To trim asparagus, snap off and discard tough stem ends. Italian dressing can be substituted for the Greek vinaigrette dressing, if desired. © 2011 The Pampered Chef used under license. www.pamperedchef.com

Oh So Good!

I recently started  a new venture and I am really excited about it! I became an Independent Pampered Chef consultant! I have long loved their products and It just seemed like the right time for me to join what I feel is a really great company. I like the fact that you can make this business what ever works best for YOU! I do love to cook, always have, but there are plenty of people who are attracted to this company not because they love cooking, but because of the business opportunity it present, the quality and innovative products, etc... It definitely has a broad range of appeal!

I've been trying out new recipes created by The Pampered Chef, and I have to say I am quite impressed! The one posted here is down right sinful! Give it a try!

The Pampered Chef ® Warm Nutty Caramel Brownies Recipe

1 pkg (12 oz)  semi-sweet chocolate morsels, divided   1 pkg (18-21 oz)  brownie mix (plus ingredients to make cake-like brownies)   3/4 cup packed brown sugar, divided   1 cup salted mixed nuts, divided   5 rolls (1.7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)  Vanilla ice cream (optional)

Preheat oven to 375°F. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.

Yield: 24 servings

Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 3 g, Sodium 135 mg, Fiber 2 g

© 2009 The Pampered Chef used under license.