Fall is coming soon and cooler weather. Now is the perfect time to enjoy the fall harvest.

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 for back to school and the fall harvest.

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?”

ICED COFFEE LATTE

INGREDIENTS:

1/3 cup instant coffee granules

1/2 cup boiling water

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

2 cups cold water

1-quart cold low-fat chocolate milk

Ice cubes

DIRECTIONS:

Place coffee granules in Small Batter Bowl. Add boiling water; whisk using Stainless Whisk. Whisk in sweetened condensed milk and cold water until completely blended.

Pour coffee mixture into Quick-Stir® Pitcher. Add chocolate milk; plunge to mix. Chill at least 1 hour. Serve over ice.

Yield: 8 – 1 cup servings

Nutrients per servings: Calories 250, Total Fat 4.5 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 43 g, Protein 8 g, Sodium 130 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving: 3 starch (3 carbs)

SHAKSHUKA WITH ZUCCHINI NOODLES

INGREDIENTS:

2 medium zucchinis

½ tsp (2 mL) salt

1 jalapeño pepper

1 small onion

2 tsp. (10 mL) Garlic Rub

2 tsp. (10 mL) ground cumin

2 medium vine-ripened tomatoes

2 tbsp. (30 mL) canola oil, divided

1 can (8 oz. or 213 mL) tomato sauce

8 eggs

½ cup (125 mL) loosely packed fresh parsley, chopped

DIRECTIONS:

Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, snipping the noodles. Place the zucchini noodles on a cutting board lined with a paper towel and sprinkle with salt to release excess moisture.

De-stem the jalapeño and cut it in half lengthwise. Remove the seeds and cut the jalapeño into chunks.

Place the jalapeño, onion, garlic, and cumin into the Manual Food Processor and process until coarsely chopped. Remove and set aside.

Cut the tomatoes into quarters. Place them into the processor and chop until pureed.

Heat 1 tbsp. (15 mL) of the oil in a 12" (30-cm) skillet over medium heat for 3–5 minutes. Add the zucchini noodles and cook until the noodles are softened (about 3–5 minutes). Remove the noodles from the skillet, place them into a colander, and press them with paper towels to drain.

Add the remaining oil to the skillet. Cook the pepper mixture until softened, about 2–3 minutes.

Stir in the chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer for 5–6 minutes.

Gently crack 8 eggs into the skillet, spacing them about 1" (2.5-cm) apart. Cook, covered, until the eggs are just set, about 4–5 minutes. (The egg whites should be firm and the yolk a little runny).

Remove the skillet from the heat and sprinkle parsley on top.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 250, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 370 mg, Sodium 740 mg, Carbohydrate 10 g, Fiber 3 g, Sugars 6 g, Protein 15 g

Cook's Tips: Zucchini noodles give off a lot of moisture when cooked. Draining the liquid before and after cooking will keep the dish from getting too watery.

BAKED OATMEAL CUPS

INGREDIENTS:

Canola oil for spraying pan

2 cups (500 mL) old fashioned oats (regular or gluten-free)

½ cup (125 mL) sweetened flaked coconut

1½ tbsp. (22 mL) brown sugar, divided

1 tsp. (5 mL) baking powder

3 ripe bananas

2 tbsp. (30 mL) melted butter or melted coconut oil

2 tbsp. (30 mL) honey

2 tbsp. (30 mL) water

1 tsp. (5 mL) cinnamon

Mix-ins:

¼ cup (50 mL) fresh blueberries, mini chocolate morsels, dried cranberries, or raisins

DIRECTIONS:

Preheat the oven to 350°F (180°C). Spray the Muffin Pan with oil using the Kitchen Spritzer.

Combine the oats, coconut, 1 tbsp (15 mL) of brown sugar, and baking powder in a large bowl.

Place the bananas in a medium bowl and mash them with the Mix ‘N Masher.

Add the melted butter or oil, honey, and water to the bananas and stir to combine.

Pour the banana mixture into the oat mixture and stir to combine. Gently fold in your mix-ins.

Use the Large Scoop to transfer a full scoop of the mixture evenly into each well of the pan, packing it down gently with the back of the scoop.

Combine the remaining ½ tbsp (7 mL) of brown sugar and the cinnamon in a small bowl. Sprinkle it on top of each oatmeal cup.

Bake for 22–24 minutes, or until the oats are golden brown. Remove the pan from the oven. Cool for 5 minutes in the pan before serving.

Yield: 12 servings

Nutrients per serving: U.S. Nutrients per serving (1 oatmeal cup with blueberries): Calories 130, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 11 g, Protein 2 g

For Baked Oatmeal Apple Boats:

U.S. nutrients per serving (1 boat): Calories 220, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 41 g, Fiber 5 g, Sugars 20 g, Protein 3 g

Cook's Tips: These oatmeal cups are a great grab-and-go breakfast or snack. You can freeze them in a resealable plastic bag or a Leakproof Glass Container. To thaw, transfer them to the refrigerator until they’re defrosted, or microwave them on HIGH for about 30 seconds.

To turn these oatmeal cups into boats, use the round Boat Press after the cups come out of the oven. Cut 2 Granny Smith apples into chunks. Place them into the Manual Food Processor with 1 tbsp (15 mL) of brown sugar and ¼ tsp (1 mL) of ground cinnamon. Process until the apples are chopped. Spoon the apple mixture into the oatmeal boats.

FRESH MANGO SALSA

INGREDIENTS:

1 small red bell pepper, cut into chunks

1 jalapeño pepper, seeded and quartered

1 tsp. (5 mL) lime zest

2 tbsp. (30 mL) lime juice

¼ tsp. (1 mL) salt

⅓ cup (75 mL) cilantro leaves, loosely packed

2-3 large ripe mangoes, peeled and cut into chunks (or 1 lb./450 g frozen, thawed, and drained)

DIRECTIONS:

Add the bell pepper, jalapeno, lime zest, juice, and salt to the food processor bowl. Pulse until coarsely chopped, about 8 times.

Add the cilantro and top with the mango (this helps blend evenly). Pulse until coarsely chopped and well blended, about 12 times.

Yield: 12 servings

Nutrients per serving: U.S. nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 9 g, Fiber 1g, Sugars 8 g (includes 0 g added sugar), Protein 1 g

Cook's Tips: This recipe was developed to showcase the power and functionality of Pampered Chef’s cordless Flex+ system. The recipe will also work in your kitchen with your current hand mixer, immersion blender, and/or food processor.

PRETZEL AND CHEESE FOOTBALL

INGREDIENTS:

2 green onions, chopped

2 pkg. (8 oz or 250 g each) cream cheese softened

1 pkg. (8 oz or 250 g) shredded sharp cheddar cheese

1/2 cup (125 mL) mayonnaise

3 tbsp. (45 mL) Dijon Mustard Rub

1/2 tsp. (2 mL) Worcestershire sauce

1 cup (250 mL) pretzel twists

1 stick (about 1 oz or 30 g) string cheese

DIRECTIONS:

In Classic Batter Bowl, mix green onions, cream cheese, cheddar, mayonnaise, rub, and Worcestershire sauce until well blended. Refrigerate, covered, for 2 hours or until firm. Process pretzels in a Manual Food Processor until coarsely chopped. Form cheese mixture into football shape on a platter; coat with pretzel crumbs. Cut string cheese in half lengthwise. Cut one of the halves into thirds crosswise. Arrange cheese on football to look like laces. Press down into the cream cheese mixture. Serve with crackers and additional pretzels if you’d like. 

Yield: 30 servings

FROZEN PINA COLADA

INGREDIENTS:

1 cup (250 mL) white rum

½ cup (125 mL) cream of coconut

¾ cup (175 mL) 100% pineapple juice (6 oz./175 g)

¼ cup (60 mL) heavy cream

6 cups (1.5 L) ice

DIRECTIONS:

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

Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting increasing to speed 9 for 20 seconds, or until the ice is broken down.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 15 mg, Carbohydrate 9 g, Fiber 0 g, Sugars 17 g, Protein 0 g

HARVEST BROWN RICE SALAD

INGREDIENTS:

2 tbsp. (30 mL) olive oil, divided

2 cups (500 mL) uncooked instant brown rice

1½ cups (375 mL) apple cider

½ tsp. (2 mL) salt

⅓ cup (75 mL) sweetened dried cranberries

1 medium red baking apple such as Jonathan, cored and sliced into ¼ (6-mm) rings

1 tbsp. (15 mL) butter, melted

2 tsp. (10 mL) Cinnamon Plus®

1 large head radicchio

5 stalks celery

3 tbsp. (45 mL) chopped fresh chives

½ cup (125 mL) toasted walnuts or Cinnamon-Glazed Walnuts (see cook's tip)

2 oz. (60 g) crumbled goat cheese

DIRECTIONS:

Add 1 tbsp (15 mL) of the oil to a 2-qt. saucepan; heat over medium heat for 1–3 minutes. Add the rice and stir until well coated with oil. Stir in the cider and salt and bring to a boil. Cover and reduce the heat to low. Simmer for 5 minutes; remove from heat. Stir in the cranberries; cover and let stand for 5 minutes.

Heat the Nonstick Grill Pan over medium-high heat for 5 minutes. Brush both sides of the apple rings with butter; sprinkle with Cinnamon Plus®. Spray the grill pan with vegetable oil. Grill the apple rings for 1 minute on each side, or until grill marks appear. Remove the apple rings from the pan. Cut six of the apple rings in half and set them aside. Chop the remaining apple rings into quarters and add to the rice mixture.

Add the rice mixture to a large bowl and cool slightly. Set aside four large outer leaves of radicchio. Thinly slice the remaining radicchio and celery. Toss the vegetables, chives, and remaining oil with the rice mixture. Spoon the salad into the reserved radicchio leaves, then garnish with walnuts, reserved apple rings, and goat cheese.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving: Calories 600, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 85 g, Fiber 7 g, Total Sugars 29 g (includes 0 g added sugars), Protein 11 g,

Cook's Tips: Cinnamon-Glazed Walnuts: Combine 2 tsp (10 mL) Cinnamon Plus® Spice Blend, 1 tbsp (15 mL) of butter, 1 tbsp (15 mL) of corn syrup and ⅛ tsp (0.5 mL) salt in a sauté pan. Stir over medium heat until the butter is melted. Add 1 cup (250 mL) of walnuts and cook, stirring constantly, for 5–7 minutes, or until the walnuts are fragrant. Spread the walnuts in a single layer on parchment paper and cool completely.

GRILLED CHICKEN, HAM, AND SWISS WRAPS

INGREDIENTS:

3 boneless, skinless chicken breasts (5–6 oz./150–175 g each)

1 tbsp. (15 mL) canola oil

2 tbsp. (30 mL) plus 1½ tsp (37 mL) Dijon Mustard Rub, divided

½ cup (125 mL) light mayonnaise

1 garlic clove, pressed

3 - 11" (28-cm) flour tortillas (see Cook's Tip)

12 thin slices (6 oz./175 g) low-sodium deli ham

2 medium whole dill pickles, sliced lengthwise

4 oz. (125 g) Swiss cheese, coarsely grated (1 cup/250 mL)

DIRECTIONS:

Brush the chicken with oil. Sprinkle with 2 tbsp (30 mL) of the rub.

Preheat the Grill Pan and Grill Press over medium heat for 5 minutes. Cook the chicken, turning halfway through until the temperature reaches 165°F (74°C), 8–10 minutes.

Remove the chicken and let it cool for 5 minutes. Dice the chicken into ½" (1-cm) pieces.

Combine the mayonnaise, garlic, and remaining rub in a large bowl; mix well. Add the chicken to the batter bowl; stir to coat.

To assemble the wraps, layer each tortilla with two slices of ham, then chicken, pickles, two additional slices of ham, then cheese. Top the ham with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham, and one-third of the cheese.

Fold in the sides of each tortilla and roll it up tightly, burrito style.

Preheat the Grill Pan and Grill Press over medium-low heat for 5 minutes. Place the wraps in the pan; top with the Grill Press and cook 3–4 minutes per side or until grill marks appear.

Remove the wraps from the pan; cut each in half on a bias and serve immediately.

Yield: 6 servings of 1/2 wrap

Nutrients per serving: Calories 370, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 950 mg, Carbohydrate 20 g, Fiber 1 g, Protein 28 g

Cook's Tips: Warming the tortillas in the Tortilla Warmer will make them easier to roll up.

PEACH SKILLET COBBLER 

INGREDIENTS:

Filling

6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted

½ cups (125 mL) sugar, plus 1 tbsp (15 mL), divided

1 tbsp. (15 mL) cornstarch

¼ cup (60 mL) water

Cobbler

1 cup self-rising flour

¾ cup (175 mL) heavy whipping cream

½ tsp. (2 mL) ground cinnamon

3 tbsp. (45 mL) sliced almonds

Optional: Ice cream, whipped cream, mint leaves

DIRECTIONS:

Preheat the oven to 375°F (190°C). Use the Quick Slice to slice the peaches. Add the peaches to a large bowl. Add ½ cup (125 mL) of the sugar and all the cornstarch to the bowl and toss to coat.

Transfer the peach filling to the 10" (25-cm) Cast Iron Skillet. Add the water and cook over medium-low heat for 6–8 minutes, or until the filling starts to bubble, stirring occasionally.

Meanwhile, for the cobbler, combine the flour, cream, and cinnamon in a medium bowl until just combined.

Using the Large Scoop, drop 5–6 scant scoops of the cobbler 2" (5 cm) apart over the filling. Sprinkle the cobbler with the almonds and remaining sugar.

Bake on the center rack for 30–35 minutes, or until the cobbler is golden brown. Serve warm with ice cream or whipped cream and garnish with mint leaves, if desired.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 52 g, Fiber 4 g, Total Sugars 31 g (includes 12 g added sugars), Protein 6 g

Cook's Tips: The biscuits in this recipe only have two ingredients: flour and heavy whipping cream. It works because the high-fat content in the cream takes the place of butter and creates light, fluffy biscuits. You can substitute self-rising flour with 2 cups (500 mL) of all-purpose flour, 1 tbsp (15 mL) of baking powder, and ½ tsp (2 mL) of salt.

You may need more than ¼ cup (60 mL) of water, depending on the freshness and seasonality of your peaches. The peach mixture should be saucy. If it’s not, add more water.

If fresh peaches aren’t available, you can use 4 cans (15 oz./425 g each) of sliced peaches. Drain all the liquid before adding them to the recipe.

For individual-sized treats, make in the 5.5” Cast Iron Skillet Set. Just halve the ingredients using ½ cup (125 mL) heavy cream for the biscuits. Divide the peach filling between the two mini skillets and simmer on the stovetop for 3-4 minutes. Add 3 medium scoops of biscuit dough to each skillet and bake for 19-20 minutes. Serves 2-4. The prep time for this version is 10 minutes and the total time is 30 minutes.

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