This is a delicious Pampered Chef recipe. It's super easy, but looks likes you spend a lot of time on it. It's also delicious (did I already mention that?)
1 cup coarsely chopped creme-filled chocolate sandwich cookies or Oreos (about 10 cookies)
1/2 cup milk
1 pkg (3.9 oz) chocolate instant pudding and pie filling
1 container (12 oz) frozen whipped topping, thawed, divided
12 frozen ice cream sandwiches (3.75 ounces each), unwrapped, divided
2 Tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles
1. Coarsely chop cookies. Combine milk and pudding mix; whisk together until mixture is smooth and beings to thicken. Fold in half of the whipped topping and cookies; set filling aside
2. Working quickly, arrange six of the ice cream sandwiches side by side. Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte. Freeze at least 30 minutes or until ready to serve.
Yield: 16 servings
Cook's Tip: If freezing torte overnight, remove from freezer 30-45 minutes before serving for easier slicing.
Showing posts with label Pampered Chef. Show all posts
Showing posts with label Pampered Chef. Show all posts
Friday, August 8, 2008
Friday, July 25, 2008
Strawberry Margarita Squares
I haven't made this for a while, but the first time I tried it I loved it! I think I made it two more times that month. You may have made something similar to this.
Crust
2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling
2 packages (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) cool whip, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 package (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 bag with rolling pin. Melt butter in small bowl on high for 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of 9x13 pan. Bake 10 minutes. Cool completely.
2. For filling, beat cream cheese and margarita mix until well blended. Fold in 2 cups of cool whip. Carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
3. Place gelatin in mixing 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 cool whip. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish each with doll up of cool whip. Top with fresh strawberries and lime slices, if desired.
Yield: 15 servings
Frozen margarita mix concentrate is available in 10-ounce cans in frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.
Crust
2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling
2 packages (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) cool whip, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 package (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 bag with rolling pin. Melt butter in small bowl on high for 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of 9x13 pan. Bake 10 minutes. Cool completely.
2. For filling, beat cream cheese and margarita mix until well blended. Fold in 2 cups of cool whip. Carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
3. Place gelatin in mixing 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 cool whip. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish each with doll up of cool whip. Top with fresh strawberries and lime slices, if desired.
Yield: 15 servings
Frozen margarita mix concentrate is available in 10-ounce cans in frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.
Coconut Almond Brownie Squares
This is a Pampered Chef recipe. I just love it! It reminds me of an Almond Joy candy bar.
1 package (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package(10 oz.) sweetened flaked coconut (3 3/4 cups)
1 package (11.5 oz.) semi-sweet chocolate chunks
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 package (2.25 oz.) sliced natural almonds (2/3 cup)
1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not over bake.
2. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.
3. Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely. Cut into bars.
Yield: 24 bars
These bars taste even better the next day. To store leftover bars, place in airtight container at room temperature.
1 package (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package(10 oz.) sweetened flaked coconut (3 3/4 cups)
1 package (11.5 oz.) semi-sweet chocolate chunks
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 package (2.25 oz.) sliced natural almonds (2/3 cup)
1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not over bake.
2. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.
3. Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely. Cut into bars.
Yield: 24 bars
These bars taste even better the next day. To store leftover bars, place in airtight container at room temperature.
Thursday, July 10, 2008
Classic Deli Wraps
Another Pampered Chef recipe at Angi's request.
1 container (8 ounces) light cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups thinly sliced iceberg lettuce
1 large tomato, seeded and diced
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
3/4 cup (3 ounces)shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled
1. Combine cream cheese, mustard and honey in bowl and mix well. Slice lettuce, bell pepper and tomato.
2. Top each tortilla with a scoop of cream cheese mixture; spread to within 1/4 inch of edge. Cover with 1/4 sup lettuce pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons of cheese over ham. Top evenly with tomato, bell pepper and bacon.
3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half.
Yield: 6 servings
1 container (8 ounces) light cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups thinly sliced iceberg lettuce
1 large tomato, seeded and diced
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
3/4 cup (3 ounces)shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled
1. Combine cream cheese, mustard and honey in bowl and mix well. Slice lettuce, bell pepper and tomato.
2. Top each tortilla with a scoop of cream cheese mixture; spread to within 1/4 inch of edge. Cover with 1/4 sup lettuce pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons of cheese over ham. Top evenly with tomato, bell pepper and bacon.
3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half.
Yield: 6 servings
Italian Stuffed Calzone
When I sold Pampered Chef I use to always do this recipe for my shows.
2 pkgs (11 ounces each) refrigerated French bread dough, divided
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 ounces) pizza sauce
1 teaspoon Italian seasoning mix
2 garlic cloves, pressed
1/2 pound Italian sausage, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 ounce) Parmesan cheese (optional)
Thinly sliced romaine lettuce, tomato wedges and Italian dressing (optional)
1. Preheat over to 400 degrees. Unroll one package of the bread dough onto a Pizza stone or cookie sheet; roll and stretch to edge of baking sheet with a rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.
2. Combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal.
3. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.
Yield: 8 servings
2 pkgs (11 ounces each) refrigerated French bread dough, divided
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 ounces) pizza sauce
1 teaspoon Italian seasoning mix
2 garlic cloves, pressed
1/2 pound Italian sausage, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 ounce) Parmesan cheese (optional)
Thinly sliced romaine lettuce, tomato wedges and Italian dressing (optional)
1. Preheat over to 400 degrees. Unroll one package of the bread dough onto a Pizza stone or cookie sheet; roll and stretch to edge of baking sheet with a rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.
2. Combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal.
3. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.
Yield: 8 servings
Wednesday, June 25, 2008
Tuxedo Brownie Cups
I'll post a picture of these soon. It's a Pampered Chef recipe and my little sister Jessi really likes these. I made them for 2 of her bridal showers. They really are GREAT!
1 pkg. (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares ( 1 oz each) white chocolate for baking
2 tbsp. milk
1 pkg. (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 and melted chocolate for baking (optional)
Preheat oven to 325 degrees. Spray cups of mini-muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Fill cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
Remove pan to cooling rack. Immediately press tops of brownie with mini-tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
Microwave white chocolate and milk in microwavable bowl uncovered on high for 1 minute; stir until smooth. Cool slightly. In separate bowl combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Fill decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries; arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
1 pkg. (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares ( 1 oz each) white chocolate for baking
2 tbsp. milk
1 pkg. (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 and melted chocolate for baking (optional)
Preheat oven to 325 degrees. Spray cups of mini-muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Fill cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
Remove pan to cooling rack. Immediately press tops of brownie with mini-tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
Microwave white chocolate and milk in microwavable bowl uncovered on high for 1 minute; stir until smooth. Cool slightly. In separate bowl combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Fill decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries; arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
Rav'n Ravioli
This is a Pampered Chef recipe that I make at least once a month. It's super easy because of the refrigerated ravioli. And I love that you have bread cooking with it.
1 medium green bell pepper
1/2 cup onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar (26-28 oz) spaghetti sauce
1 pkg. (18 oz.) refrigerated ravioli (any flavor)
1 1/4 cup water
12 french bread baguette slices (4 oz.)
1/4 cup butter or margarine, melted
4 ounces mozzarella cheese, shredded (1 cup)
1 ounce fresh Parmesan cheese shredded (1/4 cup)
Preheat oven to 400 degrees. Chopped bell pepper and onion. In a 4 quart pan, heat olive oil over medium heat; add bell pepper, onion, and garlic. Cook 2-3 minutes or until vegetables are tender. Stir in spaghetti sauce, ravioli and water. Bring to a boil.
Meanwhile, cut french bread into 12 slices, 1/2 inch thick. Place butter in microwavable bowl on high for 1 minute or until melted. Cover with lid and add bread slices, tossing to coat evenly.
Spoon half of the ravioli into oval baker. Top with mozzarella cheese, and remaining ravioli mixture.
Arrange bread slices, slightly overlapping, around edges of baker and press slightly into mixture. Spread Parmesan cheese over bread and ravioli. Bake 15 minutes or until ravioli is heated through and bread is a crisp and deep golden brown.
1 medium green bell pepper
1/2 cup onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar (26-28 oz) spaghetti sauce
1 pkg. (18 oz.) refrigerated ravioli (any flavor)
1 1/4 cup water
12 french bread baguette slices (4 oz.)
1/4 cup butter or margarine, melted
4 ounces mozzarella cheese, shredded (1 cup)
1 ounce fresh Parmesan cheese shredded (1/4 cup)
Preheat oven to 400 degrees. Chopped bell pepper and onion. In a 4 quart pan, heat olive oil over medium heat; add bell pepper, onion, and garlic. Cook 2-3 minutes or until vegetables are tender. Stir in spaghetti sauce, ravioli and water. Bring to a boil.
Meanwhile, cut french bread into 12 slices, 1/2 inch thick. Place butter in microwavable bowl on high for 1 minute or until melted. Cover with lid and add bread slices, tossing to coat evenly.
Spoon half of the ravioli into oval baker. Top with mozzarella cheese, and remaining ravioli mixture.
Arrange bread slices, slightly overlapping, around edges of baker and press slightly into mixture. Spread Parmesan cheese over bread and ravioli. Bake 15 minutes or until ravioli is heated through and bread is a crisp and deep golden brown.
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