Cheddar-topped Shepherd's Pie

There's sharp cheddar added to the mashed potatoes for a snappy topping. Both filling and topping can be made up to a day ahead and refrigerated separately. We made this last night and it was great comfort food!

Ingredients:
2 lb. baking potatoes (about 4), peeled and thinly sliced
coarse salt and ground pepper
1 Tbsp vegetable oil
6 medium carrots, halved lengthwise, quartered if large and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 tsp dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 lb ground beef chuck
1 cup whole milk
1.5 cups shredded sharp white cheddar (6 oz)

Directions:
1. Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
2. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add carrots, celery, onion and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
3. Drain potatoes; return to pan. Cook over medium heat, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth, season cheddar-potato topping with salt and pepper.
4. Pour beef filling into a 13-by-9 inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Serves 8; 558 calories per serving.

Corn on the Cob...in the Microwave!

Cook your fresh corn in the microwave! This simple recipe takes just a few minutes prep time.

Ingredients:
4-5 ears sweet corn
2-3 Tablespoons butter
salt and pepper as desired

Peel back each layer of husk, tearing it off. You'll see the silk threads under the husk, peel those off as well. Under running water in your sink, scrub your dish washing scrubber over the cobs, this will help removing any remaining silks, and clean the corn.

Place cleaned corn in the Deep Covered Baker. Add about 1/2 cup water to the bottom of the dish and cover. This will keep the corn moist.

Microwave on high for about 15-20 minutes or so. The corn should be tender and plump. Be very careful when you take the top off of the baker, steam is going to burst out.

Now, you could serve it on the cob, but I prefer it off, in a bowl. Use a pot holder to hold the hot cob. Place the cob in a medium-sized bowl. Run a sharp knife down each side of the cob, cutting off the kernels. The kernels should pop right off into the waiting bowl. Add the butter to the kernels, stir to melt. Serve hot!

Chicken Caesar Salad Pizza

Make this quick weeknight dinner using your round baking stone.

Ingredients:
1 (10 oz) pkg refrigerated pizza crust 1/3 cup pitted ripe olives, drained and sliced
3 cups thinly sliced romaine lettuce 1/4 cup grated fresh Parmesan cheese, divided
2 cups diced cooked chicken 1/2 cup light creamy Caesar salad dressing
1/2 cup diced red bell pepper 1 garlic clove, pressed

Directions:
Preheat oven to 425 degrees. Lightly sprinkle Large Round Stone with flour using Flour/Sugar Shaker. Unroll pizza crust on baking stone, shaping into a circle. Using lightly floured Baker's Roller, roll into a 12 inch circle. Bake 12-14 minutes or until crust is light golden brown.

Meanwhile, using Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in large Colander Bowl. Grate Parmesan cheese using Deluxe Cheese Grater.

In Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Garlic Press; mix well. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese.

Cut into wedges and serve immediately. Makes 8 servings

Focaccia Bread

This is a quick way to create a nice substantial bread to accompany your Italian dinners!

Ingredients:

1 Pillsbury Pizza Crust

1 T olive oil

5 garlic cloves, pressed

1/4 teaspoon coarse salt

Dash of pepper

1 teaspoon Italian Seasoning

2 T Parmesan

1 cup mozzarella cheese

3 - 4 Plum tomatoes

Preheat oven to 425 degrees F. Roll out dough onto Large Bar Pan. Brush dough with 1 T olive oil and pressed garlic. Sprinkle with Italian Seasoning. Slice Plum tomatoes and place on crust. Sprinkle tomatoes with salt and pepper. Grate mozzarella cheese over tomatoes. Grate Parmesan cheese over that. Bake 15 - 20 minutes or until golden brown. Yield: 12 servings.

Paradise Dessert Pizza

I've made this dessert with fresh pineapple and added strawberries and blueberries. Very good, very light-tasting dessert.

Ingredients:

1 package (18 ounces) refrigerated sugar cookie dough

1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt

1 can (8 ounces) crushed pineapple in juice, well drained

1/4 cup flaked coconut (optional)

2 kiwis, peeled and sliced

1/2 cup red grapes, cut in half

1 can (11 ounces) mandarin orange segments, well drained

2 tablespoons whole, unblanched almonds, chopped

Directions:

1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.

3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g

Seven-Layer Southwestern Salad in Trifle Bowl

A great salad for display in the Trifle Bowl. I recommend using mild salsa mixed with Ranch dressing as the salad dressing, in place of the sour cream. Also, I add corn as another layer in this recipe.
Prep time: 25 minutes

1 ½ cups sour cream
¾ cup thick and chunky salsa
1 can (15 oz) black beans
1 large bell pepper (any color)
2 medium tomatoes
4 green onions
1 package (16 oz.) iceberg lettuce salad mix (10 cups)
4 oz. cheddar cheese (block)
1 ½ cups corn chips (optional)

1. In Small Batter Bowl, combine sour cream and salsa; mix well and set aside.
2. Drain and rinse beans using Large Colander.
3. Use Chef’s Knife to dice Tomatoes, and Green Onions.
4. Use Food Chopper to chop bell pepper.
5. Layer ingredients in Simple Additions Large Bowl:
a. Beans
b. Bell Pepper
c. Lettuce
d. Tomatoes
e. Green onions
6. Spoon sour cream mixture over top using Small Mix ‘N Scraper, spreading evenly.
7. Grate cheese over top using Deluxe Cheese Grater.
8. Refrigerate until ready to serve.
9. Top with corn chips, if desired, and serve.

Yield: 8 servings

Cook’s Tips:
• For a heartier main dish salad, add 2 cups of diced cooked chicken between bell pepper and lettuce layers.

Pork Tenderloin in 10 minutes!

Our Deep Covered Baker allows you to cook a pork tenderloin in the microwave, giving you a head start on speedy sandwiches and salads.

1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Smoky Barbecue Rub

1. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin using Utility Knife. Brush pork with oil using Chef’s Silicone Basting Brush. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub.
2. Cover baker; microwave on HIGH 6-10 minutes, checking temperature at 6 minutes and then at every 2-minute interval or until Pocket Thermometer registers 150˚F. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160˚F for medium doneness).
3. See the additional recipes for Miniature Barbecue Pork Sandwiches and Barbecue Pork Salad for ideas on using the Barbecue Pork Tenderloin.

Yield: 4 servings

Cook’s Tip: This recipe can be doubled easily. Place two tenderloins in Deep Covered Baker; microwave on HIGH 8-12 minutes as directed above.

Chocolate-Orange Punch Bowl Cake

A great dessert to use with the Pampered Chef Trifle Bowl!

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs as called for on cake mix box
4	cups milk
4	teaspoons grated orange peel
2	boxes (4-serving size each) vanilla instant pudding and pie filling mix
1	cup chocolate-flavor syrup
2	cans (15 oz each) mandarin orange segments, drained
1	container (8 oz) frozen whipped topping, thawed

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1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2.	Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
3.	Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
4.	Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
5.	Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.
High Altitude (3500-6500 ft): Make cake mix following high altitude directions on box for 13x9-inch pan.

Microwave Quick Turkey Chili in Deep Covered Baker

Here's a great, quick, tasty dinner!

1 cup chopped onion

1 jalapeño pepper, seeded and chopped

1 cup diced green bell pepper

1 pound 99% lean ground turkey

2 tablespoons Basil Blend Canola oil (OR olive or canola)

3 garlic cloves, pressed

¾ teaspoon salt

2 tablespoons Southwestern Seasoning Mix

2 tablespoons all-purpose flour

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) black beans, drained and rinsed

1 can (16 ounces) chili beans in sauce, undrained

½ cup hot water

Cooking Instructions:
1. Using Food Chopper, chop onion and jalapeño pepper. Dice bell pepper using Santoku Knife. Place vegetables in Deep Covered Baker; microwave, uncovered, on HIGH 4-5 minutes or until tender.
2. Add turkey, oil, garlic and salt; mix well. Microwave, uncovered, an additional 5-6 minutes, stirring halfway through and breaking turkey mixture into crumbles using the Mix ‘n Chop.
3. Add seasoning mix and flour; mix well to coat. Stir in tomatoes, beans and water. Microwave, uncovered, an additional 12-14 minutes or until slightly thickened, stirring once halfway through cooking.

A Day in the Life of a Bar Pan

This is the single most versatile piece of Stoneware that The Pampered Chef offers. Whether you love to bake or cook, this is the stoneware for you.

To prove this point, let’s take the Bar Pan through a day in your kitchen.

BREAKFAST

Pancakes: Pour your batter into the bar pan and bake for 350* for 15-20 minutes. You will have a huge pancake that you can then cut into squares. You can even have your kids then use the Creative Cutters to let your kids make their own shapes.

Waffles: Easy, Easy, Easy, prepare them, lay them in the Bar Pan and bake as above.

Bacon: No way! WAY! First, line Bar Pan with Parchment Paper, then lay a pound of bacon strips into the Bar Pan and slide into a 400* oven for 15-20 minutes and not only will the bacon be cooked, it won't shrivel up to nothing.

LUNCHTIME

Toasted Cheese Sandwiches: Prepare 6 sandwiches just like if you were making Grilled Cheese. Place them in the Bar Pan and bake for 350* for 15-20 minutes. Whatever is happening on a Bar Pan on the top, is happening on the bottom, so you don’t need to flip. By the time the Campbells Soup is ready to serve, the sandwiches are ready to eat.

AFTER SCHOOL SNACK

Pizza Pull Aparts: Pour Spaghetti sauce on the bottom of the bar pan, sprinkle on some mozzarella cheese and then layer on Pillsbury Buttermilk Biscuits and bake for 350* for 10-15 minutes. Just flip them out onto a platter and enjoy.

Mexican Pull Aparts: Pour Salsa sauce on the bottom of the bar pan, sprinkle on some cheddar cheese and then layer on Pillsbury Buttermilk Biscuits and bake for 350* for 10-15 minutes. Just flip them out onto a platter and enjoy.

DINNER

Follow any of the recipes on the Use and Care Card included in your baking stone box, or think outside the box! Meats, Poultry, Fish, you name it. Sprinkle on any of the Pantry seasonings, and cover with foil. If you have a rectangular stone, flip it upside down and use it as a lid. In about 40 minutes, you will have the most succulent, meat you could ever imagine.

DESSERT

Again, treat yourself to any of the recipes on the Use and Care card, they are great! If you are looking for something different, bake a cake in your Bar Pan. The surface is larger than for a 9x13 and it makes a perfect base if you decorate cakes. By the way, prepare a Yellow Cake mix according to the box directions and add 2 Tablespoons of the Pampered Chef Cinnamon Plus and you will love the results. Delicious!

Warm Nutty Caramel Brownies

Ingredients:
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)

Directions:
1.	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 usingFood 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®.
2.	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.
3.	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.
4.	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

Defrosting Turkey

So, it's a little early to post about holiday turkeys, but I found this great tip and want to blog it so it will be here when it IS time!

Don't get burned by your freezer: Defrosting a frozen turkey in the refrigerator takes about one day for every 5 pounds. Speed it up: Submerget hte turkey in cold water (use a clean sink) and change the water every half-hour. Allow 30 minutes per pound of turkey, or about 10 hours for a 20-pound bird.

30 Minute Chicken in the Deep Covered Baker

1 whole chicken (3 ½ - 4 pounds)

1 tablespoon olive oil

Seasoning Mixture

· 1 tablespoon all-purpose flour

· 1 teaspoon paprika

· ½ teaspoon garlic powder

· ½ teaspoon salt

· ¼ teaspoon coarsely ground black pepper

· ¼ teaspoon dried thyme leaves

1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Brush chicken with oil.

2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).

Yield: 4-6 servings

Variations:

1. Use Pampered Pantry rubs and seasoning mixes to give alternate flavors to your chicken.

2. All-in-one chicken dinner – prepare chicken as directed above and place in baker. Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes.

Red, White and Blueberry Trifle

Juicy berries and delicate angel food cake mingle in
this impressive and patriotic summer dessert.

Ingredients:

1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in
syrup, thawed

1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

Directions:
1. Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into
quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

2. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice.

3. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
4. To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry
mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture,
spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a
flat surface.
5. To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe
whipped topping over top of trifle; garnish with reserved strawberries and blueberries.

Refrigerate until ready to serve.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g,
Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the
white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker
color, if desired.