Linda Cahill has delicious recipes from Pampered Chef for graduations and summer fun.

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 and your picnic table.

Who doesn’t love a strawberry milkshake? Celebrate Memorial Day with a delicious red, white, and blue(berry) dessert pizza. Linda has so many great ideas!

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?”

COLD-BREW SIMPLE SYRUPS

INGREDIENTS:

VANILLA VARIATION

½ cup (125 mL) water

½ cup (125 mL) sugar

1 tsp (5 mL) vanilla extract

ALMOND VARIATION

½ cup (125 mL) water

½ cup (125 mL) sugar

1 tsp (5 mL) almond extract

MOCHA VARIATION*

½ cup (125 mL) water

½ cup (125 mL) sugar

¼ cup (50 mL) cocoa powder

1½ tbsp (22 mL) instant coffee or espresso powder

⅛ tsp (0.5 mL) salt

*For the mocha variation, combine all the ingredients in a small saucepan and bring to a boil over medium heat. Stir frequently. Reduce the heat to low and heat until the sauce resembles a pourable syrup. Cool and transfer to a 2-cup (500-mL) Silicone Prep Bowl. 

DIRECTIONS:

Pick a variation. Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer until the sugar is dissolved, stirring frequently.

Remove from heat and add the extract.

Yield: 6 servings of 2 tbsp (30 mL) 

Cook's Tips:

You can cover the syrups and store them in the refrigerator for up to 1 month.

To make the vanilla and almond syrup in the microwave: Combine the water and sugar in a 2-cup (500-mL) Silicone Prep Bowl and microwave, uncovered, on HIGH for 2 minutes, or until the sugar is dissolved and the water begins to simmer. Add the extract. (Don’t make mocha syrup in the microwave.)

For a sugar-free version of each syrup, use ½ cup (125 mL) of water and ¼ cup (50 mL) of sugar substitute baking blend to make ½ cup (125 mL) of syrup.

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 the 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 the 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 a 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 of 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.

STRAWBERRY LEMONADE QUENCHER

INGREDIENTS:

10 cups of cold water

1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed

1 cup fresh squeezed lemon juice (4 to 5 large lemons)

3/4 cup sugar

Whole strawberries (optional)

DIRECTIONS:

Place all ingredients except strawberries in Family-Size Quick-Stir® Pitcher.

Plunge until contents are thoroughly mixed.

Garnish each glass with a strawberry, if desired. Serve chilled.

Yield: 12  servings of 1 cup

Nutrients per serving: Calories 120, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 0 g, Sodium 5 mg, Fiber 0 g

HOMEMADE HUMMUS

INGREDIENTS:

1 can (15.5 oz./440 g) chickpeas, drained (reserve ¼ cup (60 mL) liquid from the can)

1 can (15 oz./425 g) Great Northern beans, drained

Liquid reserved from chickpeas

2 tbsp. (30 mL) lemon juice

2 tbsp. (30 mL) olive oil

1 garlic clove, peeled

1 tbsp. (15 mL) sesame seeds

1 tsp. (5 mL) salt

Optional: grilled or raw vegetables, naan or pita bread, or crackers

DIRECTIONS:

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

If the blades are still moving but not blending food, use the tamper to push the ingredients back into the blades.* Tip: Use the tamper in a circular motion to keep the hummus moving into the blades. Do not tamper for more than 30 seconds at a time.

Serve with grilled or raw vegetables, naan, pita bread, or crackers.

Yield: 12 servings

Nutrients per serving: U.S. nutrients per serving (about 3 tbsp/45 mL): Calories 90, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 12 g, Fiber 3 g, Sugars 1 g, Protein 4 g

Cook's Tips: You can also use the hummus in place of pizza sauce for flatbreads.

Safety Tip: Only use the tamper provided with the Deluxe Cooking Blender. Do not force the tamper deeper into the pitcher. Only use the tamper when blending cold and liquid ingredients.

SWEET CORN & CRAB POPPERS

INGREDIENTS:

2/3 cup (150 mL) unseasoned dry breadcrumbs, divided

3/4 cup (175 mL) thawed frozen corn kernels

1/2 small red bell pepper

1 pkg (.75 oz) fresh chives (about 1/4 cup/50 mL finely chopped), divided

1 can (6 oz/175 g) lump crabmeat, drained

1/2 cup (125 mL) mayonnaise, divided

1 egg, lightly beaten

1/2 tsp. (2 mL) coarsely ground black pepper

1/4 tsp. (1 mL) salt

1 lemon

1/8 tsp. (0.5 mL) cayenne pepper

DIRECTIONS:

Preheat the oven to 425ºF (220ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup (75 mL) of the breadcrumbs, gently tapping and rotating to coat.

Finely chop corn and bell pepper using Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tbsp (15 mL) for garnish. Combine corn, bell pepper, remaining 3 tbsp (45 mL) chives, crabmeat, 1/4 cup (50 mL) of the mayonnaise, egg, and remaining 1/3 cup (75 mL) bread crumbs, black pepper, and salt in Classic Batter Bowl. Mix well using Small Mix ‘N Scraper®.

Divide crab mixture evenly among cups of pan. Bake 8–10 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack. Cool poppers in pan for 2 minutes; remove from pan to cooling rack.

Meanwhile, for sauce, juice lemon to measure 1 tsp (5 mL). Combine juice, cayenne pepper, and remaining 1/4 cup (50 mL) mayonnaise in (1-cup/250-mL) Prep Bowl; mix well. Top poppers with sauce and reserved chives.

Yield: 12 servings of 2 appetizers

Nutrients per serving: Calories 120, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 1 g, Protein 4 g

Cook's Tips: Use Stainless Whisk as a lemon reamer by choking up on the head of the whisk and juicing the lemon over the prep bowl.

SHRIMP BOIL

INGREDIENTS:

11 oz. (325 g) red-skinned new potatoes (about 3)

2 tbsp. (30 mL) chicken broth or water

1 large ear of corn, husked

8 oz. (250 g) large raw frozen shrimp (31-40 count)

2 tbsp. (30 mL) butter

2 tsp. (10 mL) Seasoning Salt 

DIRECTIONS:

Thinly slice the potatoes using the Simple Slicer on the No. 2 setting. Cut the corn into 1" (2.5-cm) pieces. 

Place the potatoes into the Large Reusable Storage Bag and add the broth to the bag. Seal the bag, leaving 1” (2.5 cm) open to release steam. Place the bag flat on a microwave-safe plate, ensuring the potatoes are in a single layer. Microwave for 4 minutes.

Carefully open the bag. Add the corn, shrimp, butter, and Seasoning Salt to the bag and toss to coat.

Microwave for 3–4 minutes, or until the potatoes are tender and the shrimp is cooked. Let the bag stand for 2 minutes before serving.

Yield: 4 cups 
2-3 servings

Nutrients per serving: U.S. nutrients per serving (2 cups/500 mL): Calories 380, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 95 mg, Sodium 1450 mg, Carbohydrate 50 g, Fiber 1 g, Sugars 7 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

We like using frozen shrimp because it saves time, but you can make this recipe with thawed shrimp, too! Just reduce the cooking time in step 4 by 1–2 minutes.

Switch up your seasonings to customize!

STRAWBERRY SPINACH SALAD

INGREDIENTS:

Dressing

1 lemon

2 tbsp. (30 mL) white wine vinegar

1/3 cup (75 mL) sugar

1 tbsp. (15 mL) vegetable oil

1 tsp. (5 mL) poppy seeds

Salad

1/2 medium cucumber

1/4 small red onion

1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)

8 oz. (250 g) fresh strawberries, hulled and quartered

1/4 cup (50 mL) sliced almonds, toasted

DIRECTIONS:

For the dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small mixing bowl; whisk until well blended.

Score cucumber lengthwise; remove seeds using The Corer™. Using Simple Slicer on the #2 setting, slice cucumber, and onion. Cut cucumber slices in half.

Place spinach in a large serving bowl. Add cucumber, onion, strawberries, and dressing; toss gently. Sprinkle with almonds and serve immediately.

Yield: 10 servings of 1 cup (250 mL)

Nutrients per serving: Calories 70, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g

CHEDDAR JALAPENO CORNBREAD

INGREDIENTS:

2 tbsp. (30 mL) canola oil

1 cup (250 mL) buttermilk

2 eggs

½ cup (125 mL) sugar

2 oz. (60 g) cheddar cheese (½ cup/125 mL grated)

¼ cup (60 mL) pickled jalapeños, diced

¼ cup (60 mL) butter, melted

1 cup (250 mL) all-purpose flour

1 cup (250 mL) cornmeal

1 tbsp. (15 mL) baking powder

½ tsp. (2 mL) salt

DIRECTIONS:

Add the oil to the 10" (25 cm) Cast Iron Skillet and place it in the oven. Preheat the oven to 425°F (220°C). 

Grate the cheese with the Microplane® Adjustable Coarse Grater. 

Whisk the buttermilk, eggs, and sugar together in a large mixing bowl. Stir in the cheese, jalapeños, and butter.

In a separate small mixing bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk together. 

Once the oven is preheated, carefully remove the skillet from the oven and pour in the batter. Bake for 25–30 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 39 mg, Sodium 500 mg, Carbohydrate 39 g, Fiber 2 g, Total Sugars 14 g (includes 13 g added sugars), Protein 7 g

Cook's Tips:

We add jalapeños to the batter for an extra kick, but if you don’t like the spice, feel free to leave them out.

Want a small batch instead? Make cornbread in the 5.5” Cast Iron Skillet Set. Just use half of the ingredients, divide the batter between the two skillets, and bake for 14-15 minutes. This version serves 4. The prep time is 5 minutes and the total time is 20 minutes.

STRAWBERRY SPRINKLED DONUT MILKSHAKE

INGREDIENTS:

1 dozen Donut holes or Donut Mix (see directions)

1 can strawberry or Vanilla Frosting

FOR 1 MILKSHAKE

1½ cups (375 mL) strawberry ice cream

2 tbsp (30 mL) whole milk

3 strawberries, destemmed

1 tbsp (15 mL) rainbow sprinkles

Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the CUSTOM BLEND wheel to start the setting and blend on speed 2 for 1 minute. 

For 4 Milkshakes

1½ qt. (1.5 L) strawberry ice cream

½ cup (125 mL) whole milk

12 strawberries destemmed

Any mix-ins

Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the CUSTOM BLEND wheel to start the setting and blend on speed 6 for 2 minutes. 

DIRECTIONS:

Prepare 1 package of Donut Mix according to the package instructions for donut holes. Cool the donuts completely and spread one side of donut holes with 1 tbsp (15 mL) of strawberry or vanilla frosting and sprinkle with rainbow sprinkles. Slide 3 donut holes onto a wooden skewer.

Melt more frosting in the microwave for about 10-15 seconds (or until melted) and rim glasses and let the frosting drip down. Add sprinkles on top of the frosting, if desired.

Drizzle 1 tbsp (15 mL) strawberry syrup on the inside walls of the glasses.

Pour the milkshake into the prepared glass and top generously with whipped cream, the donut hole skewer, strawberry, extra strawberry syrup, and sprinkles. Serve immediately.

Yield: 1 serving

Nutrients per serving:

U.S. nutrients per serving: Calories 470, Total Fat 19 g, Saturated Fat 13 g, Cholesterol 65 mg, Sodium 105 mg, Carbohydrate 61 g, Fiber 1 g, Sugars 57 g (includes 0 g added sugar), Protein 7 g

Cook's Tips:

Eight scoops of ice cream equal about 1½ cups (375 mL).

STARS AND STRIPES DESSERT PIZZA

INGREDIENTS:

1 1/2 pkg. (8 oz or 235 g each) refrigerated crescent rolls

1 pkg. (8 oz/250 g) cream cheese softened

1 cup (250 g) powdered sugar

1 tsp. (5 mL) lemon juice

1 tsp. (5 mL) lemon zest

1 cup (250 mL) fresh blueberries

1 lb. (450 g) fresh strawberries, hulled and sliced (about 3 cups/750 mL)

2 medium bananas, sliced

Lemon-lime soda or additional lemon juice

DIRECTIONS:

Preheat the oven to 350ºF (180ºC). Unroll crescent dough into 3 long strips. Arrange dough on Rectangle Stone, pinching seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely.

In Small Batter Bowl, combine cream cheese, powdered sugar, lemon juice, and zest; mix well using Classic Scraper. Spread cream cheese mixture over the top crust.

Hull strawberries using The Corer™. Slice strawberries and bananas using Egg Slicer Plus®. Dip banana slices in lemon-lime soda to prevent browning.

To assemble, arrange blueberries in a square in the upper left corner to represent stars. Make alternating rows of strawberries and bananas to represent stripes. Cover with plastic wrap. Chill for up to 6 hours.

To serve, cut into squares using Pizza Cutter; serve using Mini-Serving Spatula. 

Yield: 16 servings

Nutrients per serving: Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 23 g, Protein 3 g, Sodium 270 mg, Fiber 2 g

Cook's Tips: If desired, bananas may be omitted. Leave the rows between the strawberries open for the white stripes.

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