There are so many celebrations in November this year. Whatever you will be celebrating, there will be food. From appetizers, brunches, cocktail parties, gamedays in front of the TV to fancy sit-down dinners, Linda Cahill has a recipe that’s right for you.

Linda 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 November.

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?”

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. 

COFFEE SMOOTHIE

INGREDIENTS:

½ cup (125 mL) cold brew coffee

¼ cup (60 mL) almond milk

1 tbsp. (15 mL) almond butter

1 tbsp. (15 mL) honey

2 tbsp. (30 mL) rolled oats

¼ tsp. (1 mL) cocoa powder

1 banana, quartered

½ cup (125 mL) ice

Directions:

Add all the ingredients, in the order listed to the Deluxe Cooking Blender.

Attach the Smoothie Cup Adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it’s dry and secure.

Screw the blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.

Turn the wheel to select the SMOOTHIE setting; press the wheel to start.

Yield:1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 54 g, Fiber 6 g, Total Sugars 33 g (includes 17 g added sugars), Protein 7 g

Cook's Tips: Want a Pumpkin Spice Variation?

Swap out the cocoa and use ¼ tsp (1 mL) of pumpkin pie spice instead. Welcome, autumn!

QUICHE MUFFINS

INGREDIENTS:

1 pkg. (14.1 oz./410 g) refrigerated pie crust (2 crusts)

1 tbsp. (15 mL) oil for brushing

1½ cups (375 mL) add-ins (like chopped broccoli, ham, peppers, spinach, onion, etc.)

2 oz. (60 g) sharp cheddar or other cheese, shredded (½ cup/125 mL)

6 eggs

½ cup (125 mL) heavy cream or half & half

Optional: ¼ tsp (1 mL) each salt and pepper

DIRECTIONS:

Preheat the oven to 350°F (180°C).

Unroll the pie crusts and cut each into triangle-shaped quarters. Brush the wells of the Large Muffin Pan with oil. Press each triangle of dough into the wells of the pan. Reserve the remaining dough for another use (see cook’s tip).

Divide the add-ins and shredded cheese among the wells of the pan.

Whisk together the eggs, cream, salt, and pepper in a large mixing bowl. Add the mixture to each well.

Bake for 30–40 minutes, or until the center of each quiche is puffed and set. Let cool for 5–10 minutes.

Yield: 6 servings

Nutrients per serving: Calories 420, Total Fat 30 g, Saturated Fat 13 g, Cholesterol 240 mg, Sodium 680 mg, Carbohydrate 26 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 14 g

Cook's Tips: Have leftover pie dough scraps? Wrap them in plastic wrap and refrigerate them for up to two days. You can use them for pie chips or the next round of quiche cups!

Customize the quiche cups with whatever add-ins you have on hand.

BLUEBERRY-ALMOND OAT MUFFINS

INGREDIENTS:

1 1/2 cups all-purpose flour

1 cup quick rolled oats

3/4 cup packed brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup blueberries

1 tablespoon lemon zest

1 cup milk

1/4 cup butter or margarine, melted

1 egg, lightly beaten

1/4 cup sliced almonds, coarsely chopped

Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 425°F. Spray 12-Cup Muffin Pan with vegetable oil or line with paper liners.

Combine flour, oats, brown sugar, baking powder, and salt in Stainless (2-qt.) Mixing Bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter, and egg; mix just until dry ingredients are moistened.

Using a Large Scoop, scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently. Bake 18-20 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Cool 5 minutes; remove from pan. Sprinkle powdered sugar over muffins using the Flour/Sugar Shaker, if desired. Serve warm.

Yield: 12 servings

Nutrients per serving: Calories 200, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 4 g, Sodium 220 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 2 starch, 1 fat (2 carbs) 

Cook's Tips:

Carrot-Raisin Oat Muffins: Omit almonds. Add 1 teaspoon Cinnamon Plus® Spice Blend to dry ingredients. Substitute 2/3 cup shredded carrots and 1/3 cup raisins for the blueberries and omit lemon zest. Combine ingredients and scoop batter into muffin cups as directed in Steps 2 and 3. Using Small Scoop, place one rounded scoop of plain soft cream cheese or pineapple soft cream cheese spread on top of each muffin cup. Top with a pecan half, if desired. Bake as directed above. 

Dutch Apple Oat Muffins: Omit almonds. Add 1 teaspoon, Korintje Cinnamon, to dry ingredients. Substitute 1 cup peeled, chopped apple for the blueberries and omit lemon zest. Combine ingredients and scoop into muffin cups as directed in Steps 2 and 3. For the streusel, combine 1/4 cup each flour, oats, and brown sugar and 3 tablespoons melted butter or margarine; mix well. Sprinkle streusel evenly over batter in each muffin cup. Bake as directed above. 

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend and ground cinnamon can be substituted for the Korintje Cinnamon if desired.

To freeze Blueberry-Almond Oat Muffins and Dutch Apple Oat Muffins, cool completely after baking. Place in an air-tight freezer container or resealable plastic freezer bag. Remove muffins one at a time and warm in a microwave oven, if desired. If you wish to freeze Carrot-Raisin Oatmeal Muffins, prepare without cream cheese topping.

The Zester/Scorer is the perfect tool for zesting any citrus fruit. It works best for this recipe if you zest with short strokes.

PROSCIUTTO-WRAPPED ASPARAGAS

INGREDIENTS:

1½ lbs. (700 g) asparagus (about 18 stalks), washed, patted dry, and trimmed

3 oz. (90 g) sliced prosciutto (about 8 slices)

Black pepper, to taste

Prepared balsamic glaze (optional)

Fresh Parmesan cheese (optional)

DIRECTIONS:

Preheat oven to 450°F (230°C) Cut prosciutto slices in half lengthwise.

Wrap each asparagus with one piece of prosciutto in an upward spiral, starting about 1” (2.5 cm) above the bottom. (Prosciutto will not completely cover asparagus stalk).

Place on Medium Entertaining Platter. Sprinkle with black pepper. Bake for 10-12 minutes or until prosciutto has lightly browned.

If desired, garnish with balsamic glaze and Parmesan cheese shaved with Vegetable Peeler.

Yield: 6-8 servings

Nutrients per serving: Calories 60, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 5 g, Sodium 280 mg, Sugars 2 g, Protein 7g  

Cook's Tips: This recipe can also be prepared on a Medium Baking Sheet 

HONEY-SIRACHA CHICKEN WINGS

INGREDIENTS:

2 dozen chicken wingettes or drummettes (about 3-4 lbs./1.4-1.8 kg))

2 tbsp. (30 mL) canola oil

1/2 tsp. (2 mL) each salt and black pepper

1/4 cup (50 mL) Asian-style hot sauce such as Sriracha

6 tbsp. (90 mL) honey

2 tsp. (10 mL) lime juice

6 tbsp. (90 mL) butter, melted

2 tbsp. (30 mL) chopped fresh cilantro

DIRECTIONS:

Preheat oven to 425°F (220°C). Combine wings, oil, salt, and pepper in a large mixing bowl and toss until evenly coated. Transfer wings to a Large Sheet Pan and bake for 28-30 minutes or until golden brown.

Meanwhile, in a separate mixing bowl, combine hot sauce, honey, lime juice, and butter and whisk until blended.

Carefully remove the pan from the oven. Heat the Grill Pan over medium heat, about 5 minutes. Toss wings in half of the sauce until evenly coated. Grill wings 2-3 minutes or until wings form grill marks; turn over. Add remaining sauce and continue grilling 2-3 minutes or until wings are caramelized and sauce is thickened.

Remove pan from heat. Sprinkle with cilantro before serving.

Yield: 12 servings of 2 wings

Nutrients per serving: Calories 320, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Protein 18 g

PIE CRUST CHIPS AND CINNAMON DIP

INGREDIENTS:

refrigerated pie dough

cinnamon

sugar

2 pkgs. 8 oz. (250 g) each cream cheese

2 tsp. (10 mL) vanilla extract

¼-½ tsp. (1 mL-2 mL) pumpkin pie spice

DIRECTIONS:

Roll out dough on a Pastry Mat and cut out festive shapes. (You can use the Cake Tester & Releaser to accentuate the design.)

Sprinkle with a mix of cinnamon and sugar and then bake for 15–16 minutes at 425°F/220°C on a piece of stoneware. For the dip, microwave cream cheese, vanilla, and pumpkin pie spice in the Garlic & Brie Baker. Microwave, uncovered, 30–45 seconds, stir well and then serve.

MIMOSA BAR 

INGREDIENTS:

One bottle (750 mL) chilled prosecco, cava, or other dry champagne 

Juice 24 oz (750 ml)

For Sunrise Flavor:

Orange

Splash of cranberry juice

Orange slice

For Pomegranate Pomegranate Blush Flavor:

Pomegranate

Pomegranate seeds

For Pink Grapefruit Flavor:

Grapefruit

Fresh raspberries

Mint leaves

For Tropical Mango Flavor:

Mango Nectar

Thinly sliced fresh strawberries 

DIRECTIONS:

Open the champagne and/or sparkling wine and place the bottles in the Ice Bucket filled with ice to keep cold. 

Pour the desired juice(s) into a Quick-Stir® Pitcher. Set out champagne flutes for guests to serve themselves. 

To make a mimosa, fill a champagne flute with equal parts fruit juice and champagne. Add a garnish, if desired. 

Yield: 8 servings of 6 oz/150 mL

Nutrients per serving: Average based on juice: Calories 100, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Protein 0 g

Cook's Tips: To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of the glasses before serving. 

BUTTERNUT SQUASH SOUP

INGREDIENTS:

Soup

2½ cups (625 mL) water

2 tbsp. (30 mL) brown sugar

1 tsp. (5 mL) salt

¼ tsp. (1 mL) ground cinnamon

¼ tsp. (1 mL) ground ginger

3 cups (750 mL) butternut squash, peeled and cut into chunks

2 medium carrots, peeled and cut into chunks (about 1 cup/250 mL)

½ medium onion, peeled and cut into chunks (about ½ cup/125 mL)

2 garlic cloves, peeled

¼ cup (60 mL) dried apple, diced

Add-In:

½ cup (125 mL) heavy cream

Granola

1 tbsp. (15 mL) canola oil

½ cup (125 mL) rolled oats

½ tsp. (2 mL) ground ginger

¼ tsp. (1 mL) ground cinnamon

1 tbsp. (15 mL) honey

1 tbsp. (15 mL) brown sugar

¼ cup (60 mL) pumpkin seeds (pepitas)

¼ cup (60 mL) dried apple, diced

DIRECTIONS:

Add the soup ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the cream. Replace the cap and hold the PULSE button for 5 seconds, or until the cream is combined.

Meanwhile, for the granola, heat the oil the 10" (25-cm) Nonstick Fry Pan for 3–5 minutes over medium heat. Add the oats, ginger, and cinnamon and cook, stirring occasionally, for 4–6 minutes, or until the oats are golden brown and the spices are fragrant. Remove the oats from the pan.

Add the honey and brown sugar to the pan and cook for 1 minute, or until the mixture is bubbly. Add the oats and remaining granola ingredients to the pan and stir to coat. Remove the granola from the pan to cool slightly.

To serve, pour the soup into bowls and top with the granola.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL of soup plus 2 tbsp/30 mL of granola): Calories 250, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 32 g, Fiber 4 g, Sugars 16 g, Protein 4 g

HOMESTYLE TURKEY BREAST

INGREDIENTS:

1 bone-in turkey breast (5-6 pounds)

1 lemon

1 can (14.75 ounces) turkey gravy

1 cup water

2 tablespoons Dijon mustard

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to 325°F. Rinse turkey with cold water; pat dry. Trim excess fat, if necessary. Place, breast-side up, in Deep Dish Baker.

Juice lemon; pour juice into Small Batter Bowl. Add remaining ingredients; mix well. Pour gravy mixture over turkey, coating well.

Bake 30 minutes; baste the turkey with pan juices. Continue baking 2 hours, 30 minutes to 3 hours, basting every 30 minutes until meat registers 170°F in the thickest part of turkey breast and juices run clear. Remove baker to cooling rack; let stand 10 minutes before carving.

For gravy, strain pan juices; skim off the fat, if necessary. Carve turkey into slices using Carving Set. Serve with gravy.

Yield: 10 servings

STEAMED SALMON IN VEGETABLES

INGREDIENTS:

1 fennel bulb, fronds removed

1 red bell pepper, stem, and core removed

1 garlic clove, crushed

½ lemon

½ tsp. (2 mL) salt

1 zucchini

2 salmon filets (4–6 oz/125–175 g)

oil for spritzing

½ tbsp. (7 mL) Garlic & Herb Rub

DIRECTIONS:

Spiralize the fennel bulb and red bell pepper using the ribbon blade of the Veggie Spiralizer.

Place the fennel, pepper, garlic, and lemon, juiced with the Citrus Press, into the Mini Deep Covered Baker. Stir to combine, then microwave on HIGH, covered, for 5 minutes.

Meanwhile, spiralize the zucchini (using the fettuccine blade). Add the zucchini to the fennel mixture and stir to combine.

Place the salmon filets on top of the vegetables. Spray with oil using the Kitchen Spritzer and sprinkle with the Garlic & Herb Rub.

Microwave, covered, on HIGH for 6–8 minutes; let stand, covered, for 2 minutes before serving.

Yield: 2 servings

Nutrients per serving: U.S. Nutrients per Serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 60 mg, Sodium 910 mg, Total Carbohydrate 15 g, Fiber 5 g, Sugars 4 g, Protein 26 g

BUTTERNUT SQUASH AND APPLE STUFFING

INGREDIENTS:

1 medium butternut squash (about 2½ lbs.–3 lbs. / 750 g–1 kg)

3 Granny Smith apples, cored

½ cup (125 mL) butter, softened (1 stick)

2 medium onions, finely chopped (about 2 cups / 500 mL)

5 stalks celery, finely chopped (about 2 cups / 500 mL)

1 tbsp. (15 mL) fresh sage, finely chopped

1 tbsp. (15 mL) fresh thyme, finely chopped

3 cups (750 mL) low–sodium chicken, turkey, or vegetable stock

2 eggs

¼ cup (50 mL) fresh parsley, chopped

16 cups (4 L) ½” (1 cm) day–old, cubed French or Italian white bread (16 oz / 454 g loaf)

½ cup (125 mL) pomegranate seeds (optional)

DIRECTIONS:

Preheat the oven to 375°F (190°C).

Cut the neck of the butternut squash from the body, reserving the body for another use. Peel the neck and spiralize with the ribbon blade (not comb blade) of the Veggie Spiralizer. Then spiralize the cored apple.

Melt the butter in the All-Purpose Pot over medium heat. Add the onions, celery, sage, and thyme and cook for 3 minutes. Add in the butternut squash and apple. Cook and stir occasionally for 5–7 minutes or until softened.

Add the broth, bring to a simmer, then remove from the heat.

Beat the eggs in a 6–qt. (6–L) Stainless Steel Mixing Bowl and add the chopped parsley. Stir in the cubed bread and the broth mixture.

Transfer the mixture to a buttered Rectangular Baker. Cover with the Large Easy-Fit Silicone Cover and bake for 30 minutes. Uncover and bake for 15–20 minutes or until the top is golden brown. Top with pomegranate seeds, if desired.

Yield: 16 servings of (¾ cup/175 mL each) 

Nutrients per serving: U.S. Nutrients per serving (¾ cup / 175 mL): Calories 190, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 7 g, Protein 6 g

Cook's Tips: If your bread is fresh, cut bread into ½” (1 cm) cubes to make 16 cups (4 L). Spread the cubes out onto 1–2 baking sheets and dry in a 300°F (150°C) oven for 15–20 minutes. The bread cubes can be made 2–3 days in advance and stored in an airtight container or in a resealable plastic bag.

PAN-ROASTED VEGETABLES WITH SPINACH

INGREDIENTS:

2 lbs. (1 kg) fingerling potatoes

1 large red onion

2 cups (500 mL) baby carrots

2 tbsp. (30 mL) olive oil

1 tbsp. (15 mL) Citrus & Basil Rub (see Cook's Tips)

2 tsp. (10 mL) honey

3 garlic cloves

1/2 small lemon

1/4 cup (50 mL) chicken broth

2 tbsp. (30 mL) butter

1 pkg. (5 oz) fresh baby spinach leaves (about 5 cups/1.25 L)

Salt and black pepper (optional)

DIRECTIONS:

Preheat oven to 400°F (200°C). Cut larger potatoes in half crosswise. Wedge onion.

Combine potatoes, onion, carrots, oil, rub, honey, and garlic pressed with Garlic Press in a medium mixing bowl. Toss to coat. Arrange in Large Baker. 

Bake, uncovered, 45-50 minutes or until vegetables are fork-tender.

Meanwhile, using Citrus Press, juice lemon to measure 1 tbsp (15 mL); add to (2-cup/500-mL) Easy Read Measuring Cup. Add broth and butter. Microwave on HIGH 30-60 seconds or until butter is melted.

Remove baker from oven to cooling rack. Top vegetables evenly with spinach. Drizzle broth mixture over spinach. Toss spinach and vegetables until spinach is wilted. Season to taste with salt and pepper, if desired. 

Yield: 6 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 200, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 34 g, Fiber 4 g, Protein 4 g 

Cook's Tips: Petite red or Yukon gold potatoes can be substituted for the fingerling potatoes.

Lemon Rosemary Rub can be substituted for the Citrus & Basil Rub.

DESSERT TACOS

INGREDIENTS:

1 pkg. (14.1 oz./399 g) refrigerated pie crusts (2 crusts)

1 cup (250 mL) pie filling

1 cup (250 mL) heavy whipping cream

2 tbsp. (30 mL) powdered sugar

1 tsp. (5 mL) vanilla extract

DIRECTIONS:

Preheat the oven to 400°F (200°C).

Dust the Pastry Mat with flour. Unroll the pie crusts onto the mat.

Use the 4" (10-cm) Biscuit Cutter to cut out four circles from each crust.

Place four pie dough rounds over the peaks of each of the V-Shaped Baking Pans.

Bake for 12 minutes, or until the crusts are lightly browned.

Add the cream, sugar, and vanilla to the Whipped Cream Maker. Pump the handle until the whipped cream reaches the desired consistency.

Add 2 tbsp. (30 mL) of pie filling to each pie shell and top with whipped cream.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 0 g, Sugars 2 g, Protein 3 g

PUMPKIN PIE BITES

INGREDIENTS:

1 pkg. (14 oz or 410 g) refrigerated pie crusts (2 crusts)

1 cup (250 mL) solid-pack pumpkin (not pie filling)

1/3 cup (75 mL) evaporated milk

1/4 cup (50 mL) sugar

2 eggs

1 tsp. (5 mL) ground cinnamon

whipped topping (optional)

DIRECTIONS:

Preheat the oven to 375°F (190°C). Unroll the pie crusts and cut out 24 small rounds with a 2½" (6-cm) Biscuit Cutter. Spray the Mini Muffin Pan with nonstick cooking spray and gently press the rounds into the wells of the pan. In a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, and cinnamon. Evenly distribute the filling among the pie shells. Bake for 20–25 minutes, or until a toothpick inserted into the filling comes out clean and the crusts are golden brown. Carefully remove the pies from the pan and cool them completely. Top the pies with whipped cream and serve.

Yield: 24 serving

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.