n center.) I use my Pampered Chef pizza stone, but any flat
or for best results, a Pampered Chef 15-inch baking stone.
Please note Pampered Chef products are highlighted. You can
Combine all ingredients in a bowl. Mix until smooth.
Place mixture inside barrel of a decorator, fitted with desired tip.
Pipe onto crackers or vegetables. Serve immediately.
You don't need to pipe it onto crackers you can serve it in a bowl and let them spread their own.
Source: Pampered Chef.
his recipe (such as the Pampered Chef deep dish baker).
Use
he Small Oval Baker from Pampered Chef, as this recipe was made
In a medium bowl, combine all ingredients.
Store in an air tight container.
Use this mix in recipes that call for the ingredients above.
I substitute this for all of my cinnamon needs.
If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend.
It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.
izza Cutter. If desired, using Chef's Silicone Basting Brush, brush
br>Slice green onions with Chef's Knife.
Carefully remove
50 degrees.
Using a Pampered Chef Medium Scoop, (a 2 tablespoon
n a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for
utter.
I use the Pampered Chef Cut-N-Seal(See NOTE
Beat together cream cheese, sugar and egg yolk.
Stir in chips and set aside.
Sift flour, cocoa, sugar, baking soda and salt in large bowl.
Combine water, oil and vinagar.
Add to dry ingredient; mix well.
Fill 18 paper lined medium sized muffin cups half full wtih chocolate batter, (I use the muffin scoup from Pampered chef for this).
Top each with about 1 tbsp cream cheese mixture (small mini muffin scoup from pampered chef works good for this).
Bake in 350 degrees oven for 20-25 minutes or until done.
the finer the better.
Pampered Chef makes a tool for chopping
o 375\u00b0F
Spray Pampered Chef Scalloped Bread tube lightly with
Preheat oven to 350\u00b0F (180\u00b0C).
Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Using a spoon, place scant scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a mini tart shaper. Bake 4-5 minutes or until edges are bubbling.
Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half ...
Finely chop both kinds of olives and garlic cloves. I use a hand-chopper (Pampered Chef) to achieve a very fine texture. Stir olives and garlic together. Add oregano and black pepper to olive mix, stir to blend. Add the olive oil and give a final stir. Place in a covered container to refrigerate for 24 hours or longer.
Note from Spence's Girl: If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!
auce over bottom of the Pampered Chef Deep Covered Baker - about 5
Preheat oven to 350 degrees F.
Prepare brownie mix according to package directions.
Line a 15-inch round baking stone with a circle of parchment paper and spread brownie batter on top, leaving a 1 inch border around the edge (parchment is needed to keep batter from running off the stone- don't skip).
Bake 20-25 minutes or until set, then remove from oven to cool completely.
Mix together cream cheese, sugar, and peanut butter until creamy.
Spread over cooled brownie crust, then sprinkle with nuts and chopped candy.
Layer ...
Preheat oven to 300 degrees.
For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it ...