Pumpkin Crunch Cake

Photos from Patricia Di Bella-Sitler's post in Quick Meals for Busy Girls!

By Patricia Di Bella-Sitler

This is my families ALL TIME FAVORITE pumpkin recipe!! I grabbed this recipe from a co-worker in 2003 and I do it EVERY year. You won't believe it didn't take all day to make it. Don't forget to share this post to your wall for safe keeping!!

◄ Pumpkin Crunch Cake ►
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Our Stoneware Rectangular Baker (#1338) is perfect for this recipe!

Apple Berry Salsa with Cinnamon Chips

The Pampered Chef

This fruit salsa recipe makes a great appetizer or can be served as a fun side dish with a Mexican meal.

Cinnamon Chips:
4 (7-inch) flour tortillas
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Salsa:
2 medium Granny Smith apples
1 cup strawberries, sliced
1 kiwi fruit, peeled and chopped
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly

Heat oven to 400 degrees F.

For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently.

Serve with cinnamon chips.

Hot Artichoke Dip

Serve  with club crackers or Ritz crackers

1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper

Just mix everything and bake at 350 for 25-30 minutes. Makes 4 cups (16 servings) - from Pampered Chef

Pampered Chef Double Chocolate Mocha Trifle

"This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time."

• 1 (18 1/4 ounce) packages brownie mix ( and ingredients to prepare per package directions)
• 1 3/4 cups cold milk
• 2 (3 1/2 ounce) packages instant white chocolate pudding and pie filling mix
• 1/4 cup warm water
• 4 teaspoons instant coffee granules
• 2 cups frozen whipped topping, thawed
• 3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped

1. Prepare/Bake brownies according to cake-like directions.
2. Cool completely.
3. In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
4. Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
5. Fold in whipped topping.
6. Cut brownies into 1 inch cubes.
7. Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
8. Repeat layers 2 more times.
9. Chill 30 minutes before serving.

Note: after a day the toffee gets soft. Don't make ahead of time.

Mocha Chip Biscotti (Pampered Chef)

• Total Time: 1 1/4 hr
• Servings: 24

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee granules, dissolved in
• 1 teaspoon warm water
• 1/2 cup semisweet chocolate morsels

Chocolate Drizzle

• 1/3 cup semisweet chocolate morsels
• 2 tablespoons butter or 2 tablespoons margarine

1. Preheat oven to 350°F.
2. In a small bowl, combine flour, baking powder and cinnamon; set aside.
3. Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
4. Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
5. Add flour mixture and mix well.
6. Stir in 1/2 cup semi-sweet chocolate morsels.
7. Divide dough in half.
8. Form each half into a 7x2-inch log.
9. Lightly grease a 11x17-inch pan.
10. Place each log crosswise in pan about 4 inches apart.
11. Bake 30 minutes.

 

Remove pan to cooling rack. 

Let logs cool in pan 15 minutes. 

Carefully remove logs to cutting board. 

With serrated knife, gently cut logs diagonally into 1/2 inch thick slices. 

Arrange slices upright in pan, about 1 inch apart. 

Bake 20- 25 minutes or until dry and crisp. 

Cool completely on a cooling rack. 

 

To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.butter on high one minute.

Continue microwaving until chocolate is smooth.Drizzle over biscotti.You can refrigerate 20 minutes to make chocolate drizzle firm. 

 

Store in tightly covered container.

Key Lime Mousse Cake - Pampered Chef

1.  preheat oven to 325*.
2.  Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
3.  Pour batter into pan.
4.  Bake 25-28 m inutes till toothpick inserted in center comes out clean.
5.  Remove from oven to wire rack and cool completely. Leave cake in pan.
6.  Brush cake with 1/2 cup of the limeade concentrate (thawed).
7.  Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
8.  In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
9.  Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
10.  Spoon filling over cake, spread evenly using small spreader.
11.  Zest lime, then slice lime thinly, cut slices in half.
12.  If desired, you may grate white chocolate morsels on hand grater, over filling.
13.  Run a smooth blade knife around inside of cake and release collar.
14.  Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
15.  Place lime halves between design (stars) and sprinkle lime zest over cake.
16.  Tastes better if you chill cake for 1 hour before serving.

Read more: http://www.food.com/recipe/key-lime-mousse-cake-118559#ixzz1LADKsQ2d

Banana Toffee Pizza

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened to room temp

1/3 cup firmly packed brown sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (1 1/2 ounce) chocolate-covered english toffee bars

1/4 cup toasted sliced almonds, coarsely chopped

2 medium bananas, sliced

1/4 cup hot caramel ice cream topping 

1. 1 Preheat oven to 350°F Shape cookie dough into large circle, 12-18 inches in diameter, and bake until golden brown, approxiamately 20 minutes. Let cool completely.
2. 2 Mix cream cheese until smooth, then add brown sugar. Mix until well blended. Fold in whipped topping.
3. 3 Spread mixture over cooled cookie crust.
4. 4 Coarsely chop candy bars. Just before serving, place banana evenly over filling. Sprinkle candy over pizza. Drizzle ice cream topping over pizza, then sprinkle with almonds.
5. 5 Cut into pizza style slices. Refrigerate leftovers, if you have any.

Mediterranean Hummus Squares

2 pkg (235 g each) refrigerated crescent rolls
1 lemon
1 container (227 g) classic hummus dip
1/4 cup (50 mL) sour cream
1 clove garlic, pressed
1/2 cup (125 mL) pitted black olives, sliced
1/2 medium cucumber, seeded and coarsely chopped
1/4 medium red onion, sliced (½ cup/125 mL)
3 plum tomatoes, seeded and chopped
1 tbsp (15 mL) Pantry Basil Oil
2 oz (60 g) feta cheese, crumbled (½ cup/125 mL)
1/4 cup (50 mL) snipped fresh basil leaves

Preheat oven to 375°F/190°C. Unroll one package of crescent dough across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Baker's Roller®, roll dough to seal seams and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely.

Zest lemon using Microplane™ Adjustable Grater to measure 1 tsp/5 mL zest. In Small Batter Bowl, combine lemon zest, hummus dip, sour cream and garlic pressed with Garlic Press; whisk until smooth using Stainless Steel Whisk. Spread hummus mixture evenly over crust using Large Spreader.

Slice olives using Egg Slicer Plus®. Remove seeds from cucumber using The Corer™. Coarsely chop cucumber using Food Chopper. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion lengthwise. Slice tomatoes in half crosswise using Chef's Knife; remove seeds using Cook's Corer™ and dice. Place olives, cucumber, onion, tomato and basil oil in Classic Batter Bowl; stir gently. Spoon olive mixture evenly over hummus layer. Sprinkle with feta cheese and basil. Cut into squares with Utility Knife; serve using Mini-Serving Spatula.

Yield: 24 appetizers

Per serving: (1 appetizer) Calories 110, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 10 g, Fibre 1 g, Protein 3 g

Hot Broccoli Dip

1

cup broccoli florets, chopped

2

tablespoons chopped onion

2

tablespoons chopped red bell pepper

1

cup (4 ounces) shredded cheddar cheese

1/2

cup light mayonnaise

1/2

cup light sour cream

1/4

cup (1 ounce) grated fresh Parmesan cheese, divided

1

garlic clove, pressed

1/8

teaspoon coarsely ground black pepper

 

 

 

 

 

 

 

 

 

 

 

 

1. Preheat oven to 375°F. In medium bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Small Oval Baker.
2. Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese.

Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g

Stuffed Portobello Mushrooms

4	medium portobello mushroom caps (3-4 inches/7.5-10 cm in diameter)
1	tbsp (15 mL) Italian salad dressing or olive oil
3	medium plum tomatoes, seeded and chopped
2	tbsp (30 mL) snipped fresh basil leaves
2	garlic cloves, pressed
3	oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL)
2	tbsp (30 mL) seasoned dry bread crumbs

 

 

 

 

 

 

 

 

 

1. Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker.
2. Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.
3. Scoop mixture evenly into mushroom caps. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate using Slotted Turner. To serve, cut mushrooms in half.

Yield: 8 servings
Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 4 g, Protein 4 g, Sodium 135 mg, Fiber less than 1 g

Caprese Pizzas

Refrigerated pizza dough gives you a head start on this Italian classic. The dough is cut into three long strips for a dramatic presentation.

Toppings
3	medium vine-ripened tomatoes
1	tsp (5 mL) salt
2	tbsp (30 mL) chopped fresh basil
1	tbsp (15 mL) Basil Oil or olive oil
8	oz  fresh mozzarella cheese
	Coarsely ground black pepper
Crusts
1	tsp plus 1 tbsp (5 mL plus 15 mL) Basil Oil or olive oil, divided
1	package (13.8 oz or 283 g) refrigerated pizza crust
1	garlic clove, pressed
1	oz (30 g) Parmesan cheese

1. Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.
2. Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Deluxe Cheese Grater fitted with coarse grating drum; sprinkle evenly over dough.
3. Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.
4. While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook’s Tip); combine with oil in another Prep Bowl and set aside for later use.
5. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-in.-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.
6. Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef’s Silicone Basting Brush and sprinkle with black pepper.

Yield: 6 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat (2 carb)

Cook’s Tips: Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.
To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.

Ceviche-Style Shrimp Cocktail

1 pound shelled, deveined, large cooked shrimp, diced (21-25 per pound)
1/2 medium seedless cucumber, diced
2 plum tomatoes, seeded and diced
1/4 cup thinly sliced and quartered red onion
1/4 cup snipped fresh cilantro
1/4 cup lime juice
1 jalapeño pepper, seeded and finely chopped
1/2 teaspoon salt
1 medium avocado

Coarse salt, lime slices and whole shrimp (optional)

Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in Classic Batter Bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.

Immediately before serving, dice avocado using Paring Knife and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.

Yield: 4 servings



Nutrients per serving: (about 1 cup): Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 220 mg, Carbohydrate 8 g, Protein 26 g, Sodium 550 mg, Fiber 5 g

Diabetic exchanges per serving (about 1 cup): 1/2 vegetable, 3 1/2 low-fat meat (0 carb)

Cook’s Tips: To easily dice an avocado, begin by cutting it in half and removing the large pit. Using a Paring Knife, cut into the avocado flesh, not going all of the way through the skin, in vertical and horizontal rows. Using a spoon, scoop the already diced avocado out of the skin directly into the bowl.

For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.

Butterscotch Dip

1 package (8 ounces) cream cheese, softened
1/4 cup butterscotch ice cream topping
1 tablespoon packed brown sugar
1 teaspoon vanilla
:

1. Combine all ingredients in Small Batter Bowl; mix until smooth.
2. Chill. Serve with fresh fruit.

Yield: 1 1/4 cups

Asian Pork and Noodle Skillet

2 medium carrots, peeled

1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-inch strips
Slice green onions; set aside tops for garnish.Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in medium bowl; mix well
Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of
the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and
white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Yield: 6 servings

Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g

One Pot Pasta Meal - Pampered Chef

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Light Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g,  Protein 15 g, Sodium 1000 mg, Fiber 5 g

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

Chicken Club Brunch Ring

Source: The Pampered Chef

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Heat oven to 375 degrees F.

Mix mayonnaise and mustard; add parsley and onion and mix well.

Mix chicken, bacon and 3/4 cup cheese with 1/3 cup mayonnaise mixture.

Unroll crescent dough; separate into 16 triangles. Arrange in a circle on baking stone with wide ends of triangles overlapping in center and points toward outside. Put chicken mixture onto widest end of each triangle. Bring outside points up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Place 1 tomato half over filling between openings of ring. Bake
20 to 25 minutes.

Remove from oven and immediately sprinkle with remaining 1/4 cup cheese. Cut off top of pepper, scoop out inside and fill with remaining mayonnaise mixture. Place in center of ring and arrange lettuce around pepper. Cut and serve.

Chicken Caesar Salad Pizza

Source: The Pampered Chef

Pizza Crust:
1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cup very warm water (120 to 130 degrees F)
1 tablespoon vegetable oil

Salad Toppings:
2 ounces fresh Parmesan cheese, grated, divided (1/2 cup)
1/2 cup fat-free Caesar salad dressing
1 teaspoon Pantry Lemon Pepper Seasoning Mix
1 garlic clove, pressed
8 ounces fat-free cream cheese, softened
3 boneless, skinless chicken breast halves, cooked (about 12 ounces)
4 cups romaine lettuce, thinly sliced
1/2 cup red bell pepper, chopped
1 (3.5 ounce) can pitted ripe olives, sliced

Heat oven to 425 degrees F.

For pizza crust, combine mix, water and oil. Mix dough according to package directions. Roll out dough to edge of Large Round Stone using lightly floured Baker's Roller. Bake 18 to 20 minutes or until crust is golden brown; remove to Nonstick Cooling Rack.

Grate Parmesan cheese using Deluxe Cheese Grater. In Small Batter Bowl, combine 1/4 cup of the cheese, dressing, Seasoning Mix and garlic pressed with Garlic Press; mix well.

Place cream cheese in Classic Batter Bowl; add half of the dressing mixture and mix well. Chop half of the chicken using Food Chopper; add to cream cheese mixture. Slice remaining chicken into thin strips; set aside.

Slice lettuce and chop bell pepper using Chef's Knife. Slice olives with Egg Slicer Plus. Place lettuce, bell pepper and olives in large Colander Bowl. Add remaining dressing mixture; toss to coat.

Spread cream cheese mixture over crust using Large Spreader. Top with salad mixture. Arrange chicken strips over salad; sprinkle with remaining Parmesan cheese. Cut with Pizza Cutter; serve using Slice 'N Serve.

Yield: 12 servings or 24 sample servings

(Light) Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 30 mg, Carbohydrate 32 g, Protein 18 g, Sodium 770 mg, Fiber less than 1 g

Cook's Tip: One (10 ounce) package refrigerated pizza crust can be substituted for the Pizza Crust & Roll Mix, if desired. Roll out dough to edge of Baking Stone as directed. Bake 12 to 14 minutes or until golden brown.

Chicken and Broccoli Braid

Source: The Pampered Chef

6 servings

2 cups diced, cooked chicken
1/2 cup celery, chopped
1 cup shredded Cheddar cheese
2 teaspoons dried dill weed
2 tablespoons slivered almonds
2 cans refrigerated crescent dinner rolls
1 egg white, beaten
1 cup fresh broccoli, chopped
1 clove crushed garlic
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 cup diced onions

Heat oven to 375 degrees F.

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Triple-Chocolate Cherry Bars

Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars!

Total Time: 1 hour 48 min
Makes: 48 bars

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 can (21 ounces) cherry pie filling
2 eggs, beaten
1/2 bag (12-ounce size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker® Whipped chocolate frosting

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease and flour 15 x 10 x 1-inch or 13 x 9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15 x 10 x 1-inch pan 25 to 30 minutes, 13 x 9-inch pan 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool completely, about 1 hour.

Frost with frosting. For bars, cut into 8 rows by 6 rows.

High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans.

Special Touch
A dazzling drizzle of melted white chocolate makes these bars look even more special.

Variation
Make Triple-Chocolate Strawberry Bars by using strawberry pie filling instead of the cherry.

Did You Know...
Shiny metal pans are preferred for making bars because they reflect the heat away from the bars, preventing the crust from getting too brown. If using dark nonstick or glass baking pans, follow the manufacturer's directions, usually reducing the oven temperature 25 degrees F.


Recipe provided courtesy of Betty Crocker/© 2009 ®/TM General Mills All Rights Reserved

Seven Layer Salad Squares from Pampered Chef

2 packages (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup spoonable salad dressing (can use Miracle Whip)
1 garlic clove, pressed
6 slices bacon, crisply cooked, drained and crumbled, divided
1 cup frozen peas, thawed, divided
3 plum tomatoes, sliced
2 cups thinly sliced iceberg lettuce
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup coarsely chopped red onion

Preheat oven to 375°F.

Unroll one package of crescent dough across one end of bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a baker's roller, roll dough to seal seams and press up sides to form crust. Bake 12-15 minutes or until golden brown.

Remove from oven to cooling rack; cool completely. In a bowl, combine cream cheese, salad dressing and garlic; whisk until smooth. Add half of the bacon and half of the peas; mix well.

Spread cream cheese mixture evenly over crust. Slice tomatoes; arrange over cream cheese mixture. Thinly slice lettuce. Grate cheddar cheese& coarsely chop red onion. Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion evenly over tomatoes. Cut into squares & serve.

Yield: 24 appetizers