Fall is here bringing with it cooler weather. Now is the perfect time to enjoy the fall harvest. October is Apple Month, National Pizza Month, and of course, Halloween - Three great reasons to cook!
Pampered Chef recently updated its website and let me just say, “Wow!” I’m so impressed! It’s never been easier to find the right kitchen item. It’s so helpful if you are looking for a recipe and are following a specific diet or looking for the best way to prepare a recipe. Be sure to check it out using the link at the bottom of this page.
Linda Cahill is an Independent Advanced Director at Pampered Chef. Each month she shares tips and recipes from Pampered Chef. This month, Linda has some fun and easy recipes to help you make the most of October.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
APPLE CIDER VINEGAR TONIC
INGREDIENTS:
1 1" (2.5-cm) piece fresh ginger root, peeled
½ lemon
1 tsp. (5 mL) ground cinnamon
¼ cup (50 mL) maple syrup
¼ cup (50 mL) unfiltered apple cider vinegar
3 cups (750 mL) apple juice
5 cups (1.25 L) sparkling or tap water
Optional: ⅛ tsp (1 mL) cayenne pepper
DIRECTIONS:
Grate the ginger with the Microplane® Zester and add it to the Quick-Stir® Pitcher.
Juice the lemon into the pitcher with the Citrus Press. Add the remaining ingredients to the pitcher and plunge to combine. Serve immediately or refrigerate.
Yield: 8 servings
Nutrients per serving: U.S. nutrients per serving: Calories 80 g, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 16 g, Protein 0 g
Cook's Tips: To make this recipe in the Family-Size Quick-Stir Pitcher, double all the ingredients.
SAUSAGE AND PEPPER BRUNCH PIZZA
INGREDIENTS:
8 oz. (250 g) bulk hot Italian sausage
1 medium red bell pepper (about ¾ cup/175 mL diced)
4 cups (250 mL) lightly packed fresh basil
4 oz. (125 g) 1/3 less fat cream cheese (Neufchâtel)
6 eggs
1 pkg. (16 oz/450 g) refrigerated grand-size flaky biscuits
All-purpose flour for dusting
4 oz. (125 g) Provolone cheese (1 cup/250 mL grated), divided
Black pepper
DIRECTIONS:
Preheat oven to 400ºF (200ºC). Place sausage into Classic Batter Bowl; microwave, uncovered, on HIGH 3 minutes. Dice bell pepper and chop basil.
Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave, uncovered on HIGH 2-3 minutes or until sausage is no longer pink. Drain sausage mixture, if necessary. Return sausage mixture to batter bowl; add basil and set aside.
Place cream cheese in Small Batter Bowl. Microwave 15-20 seconds or until softened; whisk until smooth. Gradually add eggs; whisk until smooth and set aside.
Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle on White Large Round Stone with Handles. Place remaining four biscuits in the center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker’s Roller®, roll biscuits to the outer edge of the stone, pressing with fingertips to seal seams and form a crust slightly up the edge.
Grate cheese using Microplane® Adjustable Coarse Grater. Sprinkle half of the cheese over crust; top with sausage mixture. Carefully pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.
Bake 17-19 minutes or until the center is set but still moist and crust is golden brown. Serve immediately.
Yield: 8 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 10 g, Cholesterol 175 mg, Carbohydrate 26 g, Protein 17 g, Sodium 930 mg, Fiber 1 g
BOUNTIFUL BRUNCH PIZZA
INGREDIENTS:
Crust:
1 package (24 oz./700 g) frozen shredded hash brown patties, thawed and broken apart or 4–5 cups (1–1.25 L) of sweet potatoes, cauliflower, or regular tater tots, thawed
1 egg, beaten
1 tsp. (5 mL) Tex-Mex Rub (or salt and pepper to taste)
Egg Topping:
7 eggs
½ cup (125 mL) milk
Salt and ground black pepper to taste (optional)
1 cup (250 mL) ham, chopped or cooked sausage, chorizo, or veggie crumbles
½ cup (125 mL) fresh mushrooms, sliced or 1 jalapeno (seeded and chopped)
¼ cup (60 mL) green onion slices
¼ cup (60 mL) green bell pepper, chopped
1½ cups (6 oz./170 g) cheddar or Colby Jack cheese, shredded
DIRECTIONS:
Preheat oven to 400°F (200°C).
For the crust, combine potatoes (or chosen veggie), egg, and rub (or salt and pepper) in a large bowl.
Spread the potato mixture into a 14-in (36-cm) circle on a prepared stone and pat down with the back of a spoon. Bake for 20 minutes; remove from oven.
For the egg topping, whisk eggs and milk in a small bowl, seasoning with salt and pepper to taste. Microwave on HIGH for 3 minutes, stir, then microwave for an additional 3 minutes. Stir again then spread the cooked egg mixture evenly over the potato crust. Top with meat or cooked veggie crumbles, jalapeno or mushroom slices, and the cheese.
Return to the oven and bake for 10 more minutes.
Yield: 10 servings
Nutrients per serving: Approximately 210 calories and 15 grams of fat per serving
Cook's Tips: Use the chorizo, Tex-Mex rub, jalapeno, and Colby Jack for a delicious Tex-Mex variation.
HOMEMADE PIZZA DOUGH
INGREDIENTS:
1¾ cups (425 mL) all-purpose flour
1½ tsp (7 mL) instant yeast
1 tsp. (5 mL) salt
1 tsp. (5 mL) sugar
¾ cup (175 mL) warm water (120–130°F/49–55°C)
1 tbsp. (15 mL) olive oil, plus more for brushing
DIRECTIONS:
Combine all the dry ingredients. Add warm water and olive oil. Stir until combined. If it seems too dry (has a crumbly exterior and is unable to form a smooth ball), you can add an additional teaspoon of warm water.
Transfer onto a lightly floured surface and gently knead until it forms a smooth, firm ball, about 5–6 minutes.
Brush the bottom of a bowl with olive oil, add the dough, and brush oil on the top to coat.
Cover with plastic wrap or a clean kitchen towel and let rise until doubled in size, about 1–2 hours.
When ready to make a pizza, place the dough onto a lightly floured surface and flatten with your hands, starting at the center and working outwards, turning and stretching into a 12" (30-cm) round disk, forming a lip around the edge.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 160, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 30 g, Fiber 1 g, Total Sugars 1 g (includes 1 g added Sugars), Protein 4 g
Cook's Tips: When ready to make a pizza, do what the pros do: Dust a Pizza Peel with cornmeal so it easily transfers onto your pizza stone or baking surface.
Instant yeast, also called rapid-rise yeast, is easier to use since it does not need to be dissolved in water before adding to the dry ingredients. You can use active dry yeast, just dissolve it in warm water first. Active dry yeast requires a lower temp than instant yeast, so check the package for the correct temperature.
You can cut the rising time in about half with the Quick Cooker; it takes just an hour on the PROOF setting.
Mix in Enrichables™ Pea Protein with the dry ingredients in the first step.
RAINBOW VEGGIE PIZZA
INGREDIENTS:
One 16 oz. (450 g) ball fresh pizza dough
canola oil
assorted fresh vegetables such as broccoli, yellow pepper, orange pepper, grape tomatoes, red onions, and purple potatoes
1/2 cup (125 mL) prepared pesto
1 cup (250 mL) shredded mozzarella cheese
DIRECTIONS:
Preheat the oven to 425°F (218°C).
Brush the White Large Round Stone with oil. Place the dough in the center of the stone. Roll the dough to the edges with the Baker’s Roller®, pressing with fingers as needed. Pierce the entire dough with the pastry tool. Bake the crust for 14–18 minutes, or until the edges are light golden brown.
Meanwhile, prepare your vegetables. Slice broccoli with a Utility Knife, use the Close & Cut to halve the grape tomatoes and use the Simple Slicer on the #1 setting to slice the purple potatoes. To dice the yellow and orange peppers, cut them into strips with the Quick Slice, then dice with a utility knife.
Remove the crust from the oven and lightly brush the edges with oil. Top with ½ cup (125 mL) of prepared pesto sauce and 1 cup (250 mL) of shredded mozzarella cheese. Arrange the vegetables as shown and bake for 18–21 minutes.
Yield: 8 servings
THAI CHICKEN PIZZA
INGREDIENTS:
One lime
⅓ cup (75 mL) creamy peanut butter
3 garlic cloves, peeled
3 tbsp. (45 mL) reduced-sodium soy sauce
2 tbsp. (30 mL) brown sugar
One 2" (5-cm) piece fresh ginger root, grated (2 tsp/10 mL)
2 tsp. (10 mL) Sriracha sauce
1 lb. (450 g) chicken tenderloins
Oil for spraying pan
1 pkg. (8.8 oz/250 g) naan bread (2 pieces)
1 medium carrot, peeled
⅓ seedless cucumber
¼ cup (50 mL) loosely packed fresh cilantro leaves
DIRECTIONS:
Juice the lime with the Juicer to measure 3 tbsp (45 mL). Add the lime juice, peanut butter, garlic, soy sauce, sugar, ginger, and Sriracha sauce to the Manual Food Processor and process until smooth.
Reserve ¼ cup (50 mL) of the sauce in a small bowl. Place the remaining sauce in a medium-sized bowl. Add the chicken to the bowl and mix to coat.
Spray the Executive Nonstick Double Burner Grill with oil and heat over medium heat for 3–5 minutes. Add the chicken to one side of the pan and add the bread to the other side.
Cook the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Cook each piece of bread for 2–3 minutes per side. Transfer the chicken to a clean mixing bowl and coarsely chop using the Salad Chopper.
Use the Multi-Grater & Slicer fitted with the coarse grater disk to grate the carrot and cucumber.
Spread 2 tbsp (30 mL) of the reserved sauce over each piece of bread. Top with the chicken and grated vegetables. Use the Herb Mill to grate cilantro over the top. To serve, cut each pizza into 8 pieces.
Yield: 16 servings of 1 slice
Nutrients per serving: U.S. Nutrients per serving (1 piece): Calories 110, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 3 g, Protein 5 g
Cook's Tips: This recipe makes an excellent party appetizer, but you can also serve it as a dinner for four.
FRANKENSTEIN CHEESE SPREAD
INGREDIENTS:
Cheese Spread
½ large carrot, peeled, ends trimmed, divided
3 mini sweet red peppers, stems removed and seeded
2 green onions, cut into 2" (5-cm) lengths
2 pkg. (8 oz/250 g each) ⅓ less fat cream cheese (Neufchâtel), softened
3 tbsp. (45 mL) reduced-fat mayonnaise
2 oz. (60 g) cheddar cheese, grated (½ cup/125 mL)
1 tbsp. (15 mL) Garlic & Herb Rub
1 tsp. (5 mL) Worcestershire sauce
Toppings
1 container (8 oz/250 g) prepared guacamole (about 1 cup/250 mL)
1 mini sweet red peppers stems removed and seeded
4 extra-large pitted ripe black olives
1 pretzel rod
1/4 cucumber
Balsamic glaze or black decorating gel
DIRECTIONS:
For the cheese spread, cut a 2” (5-cm) piece from the narrow end of the carrot; set aside the remaining piece. Place carrot, bell peppers, and onions in Manual Food Processor and process until finely chopped.
Add the veggies to a medium mixing bowl. Add remaining cheese spread ingredients to the bowl and mix until well blended.
Place a large sheet of plastic wrap in the 5¼ cup (1.25 L) Rectangle Leakproof Glass Container (or another container approximately 7” x 5” / 17.5 cm x 12.5 cm). Spread the cheese mixture evenly in the container and wrap the top of the spread with plastic wrap. Refrigerate for at least 1 hour or overnight.
When ready to decorate, unwrap the cheese spread and invert onto the Large Entertaining Platter. Spread the top and sides of the rectangle with guacamole.
Spiralize the remaining carrot piece using the spaghetti blade on the Veggie Spiralizer. Top one short end of the rectangle with carrots to create “hair.”
Cut bell pepper in half lengthwise. Place bell pepper halves on the sides of the rectangle for “ears.” Break the pretzel rod in half; add 2 olives to each end of the pretzel rod. Insert into bottom sides of the head for “bolts”.
Slice two pieces from the cucumber and use them for the eyes. Use the end of the cucumber for the nose.
Pipe balsamic glaze, to create “brows, mouth, and stitches.” Serve with additional pretzel rods or crackers and veggies dippers, if desired.
Yield: 24 servings
Nutrients per serving: U.S. Nutrients per serving (2 tbsp/30 mL spread): Calories 80, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugars 1 g, Protein 3 g
Cook's Tips: Be creative and use leftover vegetables or cheese to decorate.
For best results, spread with guacamole and decorate within 2 hours of serving. If making your own guacamole spread, squeeze lime juice over the spread to minimize browning.
ROSEMARY ROASTED BUTTERNUT SQUASH PIZZA
INGREDIENTS:
½ lb. (250 g) pizza dough, homemade or store-bought
2 tbsp. (30 mL) extra-virgin olive oil
½ medium butternut squash, seeded, peeled, and sliced
1½ tbsp. (22 mL) Rosemary Herb Seasoning Mix
1 tsp. (5 mL) honey
Red pepper flakes (optional)
⅓ cup (75 mL) basil pesto
3 slices crispy bacon, crumbled
1 cup (250 mL) shredded whole milk mozzarella
1 cup (250 mL) shredded fontina cheese
½ cup (125 mL) grated Parmesan or Asiago cheese
Optional: Fresh basil for serving
DIRECTIONS:
Position the oven rack in the upper ⅓ portion of your oven. Preheat the oven to 425°F (220°C).
Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let it sit while you prep the pizza.
On another baking sheet, toss together the olive oil, butternut squash, seasoning mix, honey, and a pinch of red pepper flakes, if you’d like. Roast for 15–20 minutes, until the squash is just tender, then remove from oven. Increase the heat to 500°F (260°C).
To assemble, spread the pesto onto the dough. Next, layer on the butternut squash mixture and bacon, then top with the cheeses.
Bake for 10 minutes, rotate the pizza and bake for another 3–5 minutes, or until the crust is golden and the cheese has melted. Top with fresh basil, if you’d like.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 24 g, Fiber 1 g, Sugars 4 g (includes 2 g added sugar), Protein 16 g
Cook's Tips:
Pork-Free Preference: You can omit the bacon or substitute it with turkey bacon.
Sweet Potato Switch-Up: Substitute a large peeled sweet potato for the butternut squash.
Give Alfredo a Go: Replace the pesto with Alfredo sauce for a creamy “white” pizza.
LOW CARB BUBBLE WAFFLE PIZZA
INGREDIENTS:
4 oz. (125 g) mozzarella cheese
2 tbsp. (30 mL) cream cheese softened
1 oz. (30 g) cheddar cheese
2 tsp. (10 mL) Italian Seasoning Mix, divided
1 tsp. (5 mL) Garlic Rub
½ cup (125 mL) almond flour
1 egg
Olive oil for greasing
¼ cup (50 mL) no-sugar-added pasta sauce
Optional toppings: 4 pepperoni slices, sliced vegetables
DIRECTIONS:
Grate the mozzarella with the Microplane® Adjustable Coarse Grater over a Small Flexible Cutting Mat (or with the Quick Prep Food Grater).
Put ¾ cup (175 mL) of the grated cheese into the small Glass Mixing Bowl and set the remaining cheese aside; add the cream cheese.
Grate the cheddar cheese and set it aside.
Add 1 tsp. (5 mL) of the seasoning mix and the rub to the bowl. Microwave 30-45 seconds or until the mixture is gooey.
Add the flour and egg. Mix thoroughly (mixture will be very thick).
Use the Kitchen Spritzer to spray oil on both sides of the Waffle Puff Pan. Preheat the pan over medium heat for 3 minutes.
Use a Large Scoop to transfer the mixture to the center of the pan. Close the top. Flip and heat for 1½–3 minutes. Slightly lift the top slowly to peek at the crust every minute or so.
When side one appears to be crust-like, flip the pan over and heat the other side for 1–3 minutes.
Meanwhile, mix the pasta sauce and remaining seasoning in a 1-cup (250-mL) Prep Bowl.
When the crust is browned, remove to a plate with the Fork.
Pour the sauce over the crust and spread with the Scoop & Spread. Sprinkle with the remaining mozzarella and cheddar cheese. Add pepperoni (or other desired topping) to the pizza.
Microwave for 1 minute, or until the cheese is melted.
Yield: 2 servings
Nutrients per serving: US Nutrients per Serving (½ pizza): Calories 500, Total Fat 38 g, Saturated Fat 16 g, Cholesterol 160 mg, Sodium 810 mg, Carbohydrate 9 g, Fiber 3 g, Sugars 2 g, Protein 27 g
SPOOKTACULAR PIZZA
INGREDIENTS:
Oil to grease stone
One 16 oz. (450 g) ball fresh pizza dough
½ cup (125 mL) pizza sauce
1 pkg. (8 oz/226 g) low-moisture part-skim mozzarella cheese block
1 2.5 oz. (75 g) can sliced, ripe olives, drained (about ¼ cup / 50 mL)
2 basil leaves, thinly sliced
DIRECTIONS:
Preheat oven to 425°F (215°C). Brush the Rockrok® Grill Stone with oil.
Place the dough in the center of the stone. Roll the dough to the edges with the Baker’s Roller®, pressing with fingers as needed. Pierce the entire dough with the pastry tool. Bake crust 14-18 minutes or until the edges are light golden brown.
Meanwhile, cut the cheese block in half crosswise. Stand the cheese half up and slice the cheese into planks using the Quick Slice. Repeat with the other half.
To create the ghost shape, place the narrow loop end of the Scoop Loop over the cheese slice. Use the Quickut Paring Knife to cut around the Scoop Loop to create the ghost shape. Repeat with all slices.
Remove par-baked crust from the oven. Spread with pizza sauce and top with cheese ghosts. Use the sliced olives to create the ghost faces. Sprinkle basil around the ghosts.
Yield: Serves 6 servings
Nutrients per serving: U.S. Nutrients per serving (1 slice): Calories 320, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 960 mg, Carbohydrate 36 g, Fiber 2 g, Sugars 1 g, Protein 14 g
Cook's Tips: Use your favorite Halloween cookie cutters for other shape options.
CHICAGO-STYLE DEEP-DISH PIZZA
INGREDIENTS:
Filling
4 ounces fresh mushrooms, sliced
1/2 cup onion, chopped
1 garlic clove, pressed
1 teaspoon dried oregano leaves
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
1 1/2 cups pizza sauce, divided
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, drained
2 cups (8 ounces) shredded mozzarella cheese, divided
One ounce of fresh Parmesan cheese, grated (about 1/4 cup)
Crust
1/3 cups plus 1 tablespoon cornmeal, divided
1 1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rising dry yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup very warm water (125°-130°F)
1/4 cup olive oil
DIRECTIONS:
Preheat oven to 425ºF. For the filling, slice mushrooms using Egg Slicer Plus®. Chop onion with Food Chopper. Spray (10-in.) Sauté Pan with olive oil. Cook mushrooms, onion, garlic, and oregano over medium heat until onion is tender; stir in spinach and 1/2 cup of the pizza sauce. Remove pan from heat. In Small Batter Bowl, mix the remaining 1 cup pizza sauce with drained tomatoes; set aside.
Lightly spray the bottom of Deep-Dish Baker with olive oil using Kitchen Spritzer; sprinkle with 1 tablespoon of the cornmeal. For the crust, in Classic Batter Bowl, combine flour, remaining 1/3 cup cornmeal, yeast, sugar, and salt. Add water and 1/4 cup oil; stir until mixture forms a ball. Place dough on a lightly floured surface; knead until smooth and elastic, about 3 minutes. Place dough in the center of the Baker. Using Baker's Roller®, roll dough evenly over the bottom; press up sides to edge of Baker. Sprinkle 1 cup of the mozzarella cheese over crust; top with spinach mixture, remaining 1 cup mozzarella cheese and tomato mixture. Bake 30 minutes or until the crust is deep golden brown. Using Rotary Grater, grate Parmesan cheese over hot pizza. Cut into wedges and serve using Slice ‘N Serve®.
Yield: 6 servings
Nutrients per serving: Calories 410, Fat 19 g, Sodium 1190 mg, Dietary Fiber 5 g
Cook's Tips: For Italian Sausage Deep-Dish Pizza, reduce pizza sauce to 1 cup and mix with drained tomatoes. Substitute 8 ounces Italian sausage for the spinach. Cook sausage, mushrooms, onion, garlic, and oregano until sausage is no longer pink; drain. Prepare dough, assemble the pizza, and bake as directed.
APPLE TORTE
INGREDIENTS:
Apple Topping
3 medium Pink Lady apples (about 1 lb./450 g), cored and cut in half lengthwise
¼ cup (60 mL) granulated sugar
½ tsp (2 mL) cinnamon
Optional: ⅛ tsp (0.5 mL) ground nutmeg
Crust
1 cup (250 mL) flour
¼ cup (60 mL) granulated sugar
½ cup (125 mL) butter (1 stick), softened
Filling
1 pkg. (8 oz./250 g) cream cheese, softened
¼ cup (60 mL) granulated sugar
1 egg
½ tsp. (2 mL) vanilla extract
¼ cup (60 mL) sliced almonds, toasted (see cook’s tip)
Optional: Powdered sugar for dusting
DIRECTIONS:
Preheat the oven to 375°F (190°C).
Slice the apples using the Flex+ Food Processor attachment fitted with the thick slicing blade. Microwave the apples, covered, until very soft, about 8 minutes. Drain
Combine the sugar, cinnamon, and nutmeg (if using) in a small bowl. Set aside.
In a clean food processor bowl, combine the flour and sugar, and pulse 2–3 times to combine. Cut the butter into quarters and place them into the bowl. Process for 10 seconds, scrape down the bowl and continue processing for 20–30 seconds, or until mixture looks like wet sand. Place the crumbs onto the bottom and 1" (2.5 cm) up the sides of the 9" (23-cm) Springform Pan.
For the filling, beat the cream cheese and sugar in a medium bowl using the Hand Mixer attachment and beaters until smooth. Add the egg and vanilla; beat on low speed until just blended. Pour the mixture into the crust.
Toss the apple slices with the cinnamon-sugar mixture. Arrange the apples over the cream cheese mixture and sprinkle with the almonds. Bake for 30 minutes.
Cool completely on a cooling rack. If you’d like, sprinkle with powdered sugar before serving.
Yield: 8 servings
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 80 mg, Sodium 100 mg, Carbohydrate 40 g, Fiber 1 g, Sugars 26 g (includes 19 g added sugar), Protein 5 g
Cook's Tips: To toast the almonds, spread them evenly on a microwave-safe plate and microwave for 3–4 minutes, stirring every 30 seconds until golden brown and fragrant.
MUMMY COOKIE PIZZA
INGREDIENTS:
1 pkg (1lb,14 oz/860 g) refrigerated chocolate chip cookie dough (value size)
10 chocolate sandwich cookies
1 container (16 oz or 453 g) canned vanilla frosting, divided
2 large gumdrops or mega candy-coated chocolate candies
Black decorating gel
Nonstick cooking spray
DIRECTIONS:
Preheat oven to 350°F (180°C).
Press and roll the cookie dough to the edges of the White Large Round Stone using a lightly floured Baker’s Roller®
Bake 18–21 minutes or until deep golden brown. Remove from the oven. Let stand at least 30 minutes or until cooled.
Spread ⅔ cup (150 mL) of the frosting over the cooled cookie to within ½" (1 cm) of the edge. Meanwhile, place cookies into the Manual Food Processor and process until finely chopped. Sprinkle evenly with cookie crumbs.
Fill the Decorator Bag, fitted with the ribbon tip with the remaining frosting.
To decorate a mummy face, pipe “bandages” in a random pattern, being careful to keep an opening for the “eyes” about 3” (7.5 cm) down from one edge of the stone.
Flatten each gumdrop with the Baker’s Roller®. Pipe a small amount of frosting on the bottom of the gumdrop and place gumdrops on the cookie as the “eyes” of the mummy. Squeeze a dot of decorating gel in the center of each gumdrop.
To serve, carefully cut into 16 wedges with the Pizza & Crust Cutter. Wipe cutting wheel clean in between slicing for easier cutting. (This helps prevent the frosting from sticking.)
Yield: 16 servings
Nutrients per serving: U.S. Nutrients per serving (1 wedge): Calories 400, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 58 g, Fiber 1 g, Sugars 42 g, Protein 3 g
For more delicious recipes and to order products for your kitchen, visit, www.pamperedchef.biz/lindacahill
Email her at lindathechef@gmail.com.