Linda Cahill has delicious recipes from Pampered Chef for any occasion. December is a time to celebrate the holidays and be with family. Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered.
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 for your table to help you stay in the action and away from the stove.
If you’re having a weekend football or hockey party – Linda knows just what to serve.
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?”
WHITE CHOCOLATE PEPPERMINT COCOA MIX
INGREDIENTS:
30 peppermint hard candies, divided
3 cups (750 mL) instant nonfat dry milk powder
1 1/2 cups (375 mL) white chocolate morsels
DIRECTIONS:
Unwrap 24 of the candies and place into large resealable plastic bag. Finely crush using flat side of Meat Tenderizer.
In Small Batter Bowl, layer the following ingredients in this order: milk powder, crushed candies, and morsels. Top with the remaining 6 unwrapped candies. Cover with lid.
Yield: 6 servings of 1 cup/250 mL
Nutrients per serving:
U.S. Nutrients per serving (1 cup/250 mL): Calories 540, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 81 g, Fiber 0 g, Protein 24 g
Cook's Tips:
To make six individual gifts using the 1-cup (250-mL) Prep Bowls:
In each Prep Bowl, layer the following ingredients in this order: ½ cup (125 mL) milk powder, 1½ tbsp (22 mL) crushed candies, and ¼ cup (50 mL) morsels. Top with one unwrapped candy. Cover with lid.
To serve: Remove unwrapped candy from the prep bowl and coarsely crush. Place cocoa mix into a mixing bowl. For each serving, add 1 cup (250 mL) of hot water or milk; whisk until the candy dissolves. Pour into mug and top with whipped cream, if desired. Sprinkle with crushed candy.
SAUSAGE & EGG BREAKFAST RING
INGREDIENTS:
11 eggs, divided
¼ cup (50 mL) half & half
¼ tsp. (1 mL) salt
¼ tsp. (1 mL) black pepper
2 red bell peppers
4 green onions
1 pkg. (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
2 cups (6 oz./175 g) Colby jack cheese, grated
1 tsp. (5 mL) olive oil
2 pkgs. (8 oz./250 g each) crescent rolls
1 tbsp. (15 mL) fresh parsley leaves
DIRECTIONS:
Preheat the oven to 375°F (190°C).
In a large microwave-safe mixing bowl whisk 10 of the eggs with the half & half, salt, and pepper.
Cut the bell peppers into quarters. Process the bell peppers and onions in batches in a food processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5" (13 cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
Brush oil onto the Large Round Stone.
Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5" (13 cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
Flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use a basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown. Sprinkle parsley on top of the ring.
Yield: 16 servings
Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g
MINI CINNAMON ROLL WREATH
INGREDIENTS:
2 packages (8 oz/235 g each) of seamless crescent dough, divided
2 tbsp. (30 mL) butter
1/4 cup (50 mL) granulated sugar
1 tsp. (5 mL) Korintje Cinnamon
1 cup (250 mL) powdered sugar
1 tbsp. (15 mL) milk
Optional garnish (see Cook’s Tip)
DIRECTIONS:
Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto a lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35 cm) rectangle. Repeat with other crescent dough.
Brush melted butter evenly over the dough. Combine granulated sugar and cinnamon and sprinkle evenly over the dough.
Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to a large cutting board and cut each roll into 16 slices (32 rolls total) with a serrated knife.
To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on the Large Round Stone. Arrange the remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring.
Bake for 18-20 minutes or until the rolls are golden brown. Remove from oven; let cool for 10 minutes. Meanwhile, for the glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag, and drizzle over warm rolls. Serve warm.
Yield: 16 servings
Nutrients per serving:
U.S Nutrients per serving (2 rolls per serving): Calories 160, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 22 g, Fiber 0 g, Protein 2 g
Cook's Tips: Create a taffy candy bow and decorate it with maraschino cherries (drained, patted dry, and halved.)
CRANBERRY FROSE
INGREDIENTS:
1 bottle (750 mL) dry rosé wine (see cook’s tip)
1 cup (250 mL) cranberry juice cocktail (see cook’s tip)
½ cup (125 mL) orange juice
½-1 tsp (2-5 mL) Cinnamon Plus™ or five-spice powder (see cook's tip)
Optional: Sliced blood orange
DIRECTIONS:
Pour the wine into a large, zipper-sealed freezer bag. Freeze overnight, or until the wine is frozen. The alcohol won’t freeze in the wine, so it’ll look like a thick slush.
Combine the cranberry juice cocktail, orange juice, and spices in a small bowl. Let it sit for 5 minutes.
Pour the juice mixture into the pitcher of the Deluxe Cooking Blender. Add the frozen wine and blend on CUSTOM, speed 6, until fully incorporated about 10 seconds. (Don’t over-blend—this will cause the wine to melt.)
Pour evenly into glasses, garnish with a slice of blood orange (optional) and serve.
Yield: 4 servings
Cook's Tips:
The combination of dry rosé with fruit juice gives this refreshing drink the perfect amount of sweetness.
Use cranberry juice cocktail and orange juice that’s not from concentrate for the best results!
Use pumpkin pie spice or another baking spice blend to add a fun fall twist.
PROSCIUTTO-WRAPPED ASPARAGUS
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 the asparagus stalk).
Place on Stone-Serving Tray or Medium Entertaining Platter. Sprinkle with black pepper. Bake for 10-12 minutes or until the prosciutto has lightly browned.
If desired, garnish with balsamic glaze and Parmesan cheese.
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
CHICKEN SAUSAGE STARS
INGREDIENTS:
chicken sausage
puff pastry dough
toothpicks
Spicy Pineapple Rum Sauce or your favorite pantry sauce
DIRECTIONS:
Simply slice up your choice of precooked sausage and use the star shape from the Creative Cutter Set to cut the shapes into ¾–inch slices out of store-bought puff pastry dough. Stack a piece of Puff Pastry on each piece of sausage, then secure them together using a wooden pick. Place them on a sheet pan and bake in a 400°F preheated oven for 14–17 minutes or until the pastry is golden brown. Serve with your favorite Pantry sauce — our favorite is the Spicy Pineapple Rum Sauce.
AUTUMN HERB ROASTED CHICKEN WITH CIDER PAN SAUCE
INGREDIENTS:
1½ lbs. (700 g) boneless chicken breasts or thigh
2 tbsp. (30 mL) Bell Pepper Herb Rub
2 tbsp. (30 mL) extra-virgin olive oil
1 cup (250 mL) apple cider
½ cup (125 mL) dry white wine, such as pinot grigio or sauvignon Blanc
2 Honeycrisp apples, cut into 10–12 wedges
2 shallots, halved
4 garlic cloves, smashed
4 fresh thyme sprigs
6 fresh sage leaves
2 tbsp. (30 mL) salted butter
Optional: Fresh thyme for serving
DIRECTIONS:
Preheat the oven to 425°F (220°C).
Season the chicken with the rub.
Heat the olive oil in a large oven-safe skillet set over medium heat. Add the chicken and cook on both sides until golden, about 5 minutes per side. Pour in the apple cider and wine, boil for 3 minutes, then remove from the heat.
Arrange the apples, shallots, garlic, thyme, and sage around the chicken. Place pats of butter around the apples. Bake for 20 minutes, until the chicken is cooked.
Serve the chicken topped with apples. Drizzle with pan sauce and top with fresh thyme if you’d like.
Yield: 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 290, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Sodium 290 mg, Carbohydrate 16 g, Fiber 2 g, Sugars 11 g (includes 0 g added sugar), Protein 26 g
Cook's Tips:
Rosemary Remix: Swap out the fresh thyme and sage for ½–1 tbsp (7–15 mL) of Rosemary Herb Seasoning Mix.
Chicken Broth Choice: You can use chicken broth as a substitute for dry white wine.
Pork Chop Preference: Sub pork chops or pork tenderloin for the chicken breasts.
PASTA WITH VEGETABLES
INGREDIENTS:
8 oz. (250 g) fettuccine noodles
2 tsp. (10 mL) olive oil
2 medium carrots, thinly sliced
1 cup (250 mL) grape tomatoes, halved
1 cup (250 mL) frozen peas
2 green onions, thinly sliced
Optional: 2 tbsp (30 mL) white wine
⅔ cup (150 mL) heavy cream
½ cup (125 mL) vegetable broth
2 tsp. (10 mL) Seasoning Salt
Optional: ½ tsp (2 mL) lemon zest
Breadcrumb Topping:
¼ cup (60 mL) panko breadcrumbs
½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
1 tsp. (5 mL) Seasoning Salt
DIRECTIONS:
Bring a large pot of salted water to boil and cook the pasta according to the package’s directions (if it gives a range, go with the shorter time).
Heat the oil in a large nonstick skillet over medium-high heat.
Add the carrots and cook until crisp-tender, about 3 minutes. Add the tomatoes, peas, and green onions; sauté 2 minutes. Stir in white wine, if using; cook 30 seconds. Stir in cream, broth, and Seasoning Salt. Simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the lemon zest, if using.
Add the pasta to the skillet and thoroughly toss. Combine the breadcrumb topping ingredients, sprinkle over the pasta.
Yield: 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 52 g, Fiber 3 g, Sugars 0 g (includes 0 g added sugar), Protein 14 g
Cook's Tips:
You can cook the pasta ahead of time. Just cook for a minute less than recommended, drain, and rinse in cold water to remove the starch (why it sticks together), and toss with a little olive oil. Add in step 4.
Instead of wine, add some freshly squeezed lemon juice to brighten the flavors.
Easy Changeups
Extra protein: Add cooked chicken or shrimp before serving.
Pasta types: If you don’t have fettuccine or prefer another pasta shape, use spaghetti, angel hair, bucatini, or whatever your family likes.
Veggie options: No peas? No problem! Use zucchini, yellow squash, asparagus, or whatever you have ready to go.
SEARED LEMON BROCCOLINI MEDLEY
INGREDIENTS:
2 tbsp. (30 mL) butter
1 large lemon, cut into ¼" (6 mm) thick slices
2 bunches Swiss chard, stems diced, and leaves chopped into 3" (7.5 cm) pieces
¼ tsp. (1 mL) crushed red pepper flakes
½ tsp. (2 mL) coarsely ground salt
¼ tsp. (1 mL) coarsely ground black pepper
3 bunches of broccolini, cut into 4" (10 cm) lengths (about 2lb/1kg)
2 garlic cloves, pressed
½ cup (125 mL) chicken broth
1 oz. (30 g) Parmesan cheese, grated (2 tbsp/30 mL)
1 tbsp. (15 mL) pine nuts
DIRECTIONS:
Melt the butter in a 5-qt. (4.7-L) Nonstick Sauté Pan over medium heat. Add the lemon slices and cook, undisturbed, for 3 minutes per side. Remove the slices from the skillet and set aside.
Add the Swiss chard stems, red pepper flakes, salt, and black pepper to the skillet; cook and stir for 2 minutes. Add the broccolini and garlic; cook and stir for an additional 2 minutes.
Add the Swiss chard leaves and broth, then cover and reduce the heat to medium-low. Cook for 6–8 minutes, or until the broccolini is crisp-tender and the Swiss chard is wilted, stirring occasionally.
Top with Parmesan cheese, pine nuts, and seared lemon slices.
Yield: 18 servings
Nutrients per serving:
(About ½ cup/125 mL): Calories 45, Total Fat 1.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 3 g
Cook's Tips:
Broccolini is a cross between broccoli and Chinese kale. It grows in slender individual stalks, topped by small florets. Broccolini stalks cook faster than broccoli.
EASY GINGERBREAD COOKIES
INGREDIENTS:
1 pkg. (18 oz or 468 g) refrigerated sugar cookie dough
¾ cup (175 mL) all-purpose flour, plus additional as needed
2 tbsp. (30 mL) molasses
¾ tsp. (4 mL) ground cinnamon
½ tsp. (2 mL) ground ginger
⅛ tsp (0.5 mL) ground cloves
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Crumble the cookie dough into the Classic Batter Bowl. Stir in the flour, molasses, and spices until well blended using the Mix 'N Scraper®.
Divide the dough in half. Move the dough to a floured surface. Roll the dough out with the Marble Rolling Pin until it’s ¼" (6 mm) thick. Lightly dip the Rolling Cookie Cutter in flour and cut out as many cookies as you can. Use the Mini Nylon Serving Spatula to move the cookies onto a Cookie Sheet.
Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting.
Bake for 11–13 minutes, or until the cookies are light golden brown. Remove the cookie sheet from the oven to a Stackable Cooling Rack and cool for 3 minutes. Use the spatula to move the cookies to a cooling rack.
Yield: 25 cookies servings
Nutrients per serving: (1 cookie): Calories 180, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 14 g, Protein 2 g
MENORAH CAKE
INGREDIENTS:
Cake
1 pkg. (8 oz or 250 g) cream cheese softened
1 pkg. (18.5 oz or 510 g) butter recipe golden cake mix
4 eggs
1/2 cup (125 mL) water
1/2 cup (125 mL) vegetable oil
1 1/2 tsp (7 mL) Cinnamon Plus® Spice Blend
1/4 cup (50 mL) honey (for brushing over cake)
Frosting and Decorations
3/4 cup (175 mL) sugar
3 egg whites
1/4 cup (50 mL) water
1/4 tsp. (1 mL) cream of tartar
9 long birthday candles
Candy decorations (optional)
DIRECTIONS:
Preheat oven to 350°F (180°C). Line one large sheet pan with an 18-in. (46-cm) piece of parchment paper for the cake. For the cake, in a large mixing bowl, beat cream cheese on medium speed with an electric hand mixer until smooth. Add cake mix, eggs, water, oil, and spice blend. Beat on medium speed for 2 minutes or until smooth. Pour batter into pan, spreading evenly. Bake for 25-30 minutes or until the wooden pick inserted in the center comes out clean. Remove the pan from the oven, and top it with an additional piece of Parchment Paper. Carefully invert the cake onto a cooling rack; cool for 10 minutes, leaving the pan on top of the cake. Remove pan and parchment from cake; cool completely.
Transfer the cake to a large cutting board. Cut the cake crosswise into four equal layers; carefully slide a large spreader underneath the cake to release it from the parchment. Place honey into a prep bowl; microwave on HIGH for 10-15 seconds or until warm and pourable. Brush 1 tbsp (15 mL) honey over each layer; stack layers on a rectangular serving plate. Trim the edges of the cake to create smooth sides.
For frosting, whisk together sugar, egg whites, water, and cream of tartar. Whisking after each 15-second interval, microwave on HIGH for 1-1½ minutes or until a digital thermometer registers 160°F (71°C).
Using clean, dry beaters, beat on high speed of an electric hand mixer for 3-5 minutes or until stiff peaks form. Immediately spread frosting over the cake. Refrigerate for at least 2 hours. When ready to serve, insert candles and decorate as desired.
Yield: 16 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 70 mg, Carbohydrate 41 g, Protein 5 g, Sodium 290 mg, Fiber 0 g
Cook's Tips:
The light and fluffy cooked meringue frosting is started in the microwave oven. For food safety, be sure to use the Digital Pocket Thermometer to ensure that the egg whites are brought to 160°F (71°C). Be careful not to overheat the egg mixture. The frosting should be spread over the cake immediately after preparation.
If desired, 1 container (8 oz) of frozen whipped topping, thawed (3 cups/750 mL), can be substituted for the meringue frosting.
To create a menorah effect with the candles, insert the candles into the top of the cake at equal intervals. Push the outer candles farther into the cake so that they appear shorter than the center candle.
For more delicious recipes and to order products for your kitchen, go to
https://www.pamperedchef.com/shop-landing-page
Email her at lindathechef@gmail.com.