Linda Cahill has delicious recipes from Pampered Chef for any occasion. Labor Day is coming up; the kids are headed back to school and football is back!

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.

Who doesn’t enjoy a great Sunday brunch or a relaxing party in the backyard?

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?”

BERRY SMOOTHIE

INGREDIENTS:

½ cup (125 mL) almond milk

¼ cup (60 mL) Greek yogurt

2 tbsp. (30 mL) honey

1½ cups (375 mL) mixed berries

½ cup (125 mL) ice

Directions:

Add ingredients to a blender in order listed and blend until smooth.

Yield: 1 serving

Nutrients per serving:

U.S. nutrients per serving: Calories 280, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 60 g, Fiber 8 g, Total Sugars 52 g (includes 34 g added sugars), Protein 8 g

PINA COLADA PANCAKES

INGREDIENTS:

Coconut Whipped Cream

1 cup (250 mL) heavy whipping cream

¼ cup (60 mL) powdered sugar

½ tsp. (2 mL) coconut extract (see cook’s tip)

Pancakes

3 tbsp. (45 mL) vegetable oil, divided

1¼ cups (300 mL) Pancake & Waffle Mix, or any pancake mix

¾ cup (175 mL) milk

⅓ cup (75 mL) crushed pineapple, undrained

6 maraschino cherries, halved

¼ cup (60 mL) packed brown sugar

Optional: Maple syrup and coconut flakes for serving

DIRECTIONS:

Combine the heavy cream, powdered sugar, and coconut extract in a medium mixing bowl. Whip the cream with an electric mixer on high speed until peaks form, about 3–4 minutes; set aside.

Heat 1 tbsp (15 mL) of the oil in the Cast Iron Sizzle Skillet over low heat for 5 minutes.

Combine the pancake mix, milk, crushed pineapple, and 1 tbsp (15 mL) of the oil in a large mixing bowl. If your pancake mix calls for butter or oil, add the recommended amount for 1 cup (250 mL) of dry batter. Fold the mixture until it’s just moistened.

Pour ¼ cup (60 mL) of the batter onto the skillet for each pancake. Top each with half a cherry, cut side up, and sprinkle with brown sugar. Cook for 3–4 minutes, or until bubbles appear and the holes remain. Flip the pancakes and cook for another 3 minutes, or until the pancakes bounce back when lightly pressed.

Remove the pancakes. Add 1 tbsp. (15 mL) of oil to the skillet and repeat step 4 until all the batter is gone.

Top with the coconut whipped cream. Add coconut flakes and maple syrup if you’d like.

Yield: 4 servings

Nutrients per serving:

U.S. nutrients per serving (3 per serving): Calories 590, Total Fat 33 g, Saturated Fat 16 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 66 g, Fiber 0 g, Sugars 37 g (includes 26 g added sugar), Protein 8 g

Cook's Tips:

Not a fan of coconut flavor? Swap the coconut extract for vanilla or almond extract. Or just use plain whipped cream!

If you have leftover pineapple, you can use it to top the finished pancakes.

To cook on the grill, preheat the grill and Cast-Iron Sizzle skillet over low heat. Prepare as directed in steps 1–3. Watch the pancakes closely, as they may brown more quickly on the grill.

SAUSAGE AND 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 the Classic Batter 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 the Manual 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.

Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White 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.

Use the Baker’s Roller® to 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 the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.

Use the Pizza & Crust Cutter to chop the parsley and sprinkle 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

GARDEN VEGGIE TORTELLINI SALAD

INGREDIENTS:

1 pkg. (12 oz/350 g each) dried cheese-filled tortellini

½ cup (125mL) olive oil

¼ cup (60 mL) white wine vinegar

3 tbsp. (45 mL) GARDEN VEGETABLE DIP MIX

1 bell pepper, seeded and quartered

½  seedless cucumber, halved

1 cup (250 mL) cherry tomatoes, halved

1 pkg. (6 oz/175 g) crumbled feta cheese

Optional: sliced black olives

DIRECTIONS:

Cook the tortellini according to the package directions.

While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.

Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade: slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.

Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.

When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.

Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.

Cover and refrigerate for at least 1 hour before serving.

Yield: 8-10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 8 g 

Cook's Tips: Slicing the bell pepper thinly mellows the flavor, so it doesn’t outshine the other ingredients.

GRILLED MUSHROOM, THYME, AND GOAT CHEESE FLATBREAD

INGREDIENTS:

1/2 tbsp. (7 mL) olive oil

8 oz. (250 g) baby Portobello mushrooms, sliced

5-minute dough or 1 lb. (450 g) prepared pizza dough

2 tbsp. (30 mL) chopped fresh thyme leaves, divided

8 oz. (250 g) goat cheese, crumbled

2 tbsp. (30 mL) prepared balsamic glaze

DIRECTIONS:

Preheat the grill for direct cooking over medium-high heat.

Heat ½ tbsp (7 mL) oil in 12" (30 cm) Executive Nonstick Skillet over medium-high heat for 1-3 minutes. Add mushrooms; leave undisturbed for 4-6 minutes or until deep golden brown. Remove from skillet; set aside.

Prepare 5-Minute Dough according to recipe directions, stirring in 1 tbsp (15 mL) rosemary to dry ingredients. Divide dough in half; form into two balls.

Roll out one ball into a half-moon shape using lightly floured Baker’s Roller®. Brush Rockcrok® Grill Stone with oil. Transfer onto half of the stone; repeat with the remaining ball. Pierce the entire surface of the dough using a pastry tool.

Place stone on the grid of the grill. Grill, covered, for 9-13 minutes or until the bottom of the crust is golden brown, rotating grill stone halfway through grill time. Remove the stone from the grill. 

Flip the crust over. Arrange cheese and mushrooms over crusts. Grill, covered, for 4-6 minutes or until crust is deep golden brown. Remove the stone from the grill.

Drizzle with balsamic glaze and top with remaining thyme. Cut the flatbread in half lengthwise and into fourths.

Yield: 16 servings of 1 slice

Nutrients per serving: Calories 73, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 163 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g

Cook's Tips: To prepare this recipe in a conventional oven, preheat the oven to 450°F (230°C). Prepare the recipe as directed in Steps 1-5. Bake crusts on the lowest rack of the oven for 14-16 minutes or until the crust is golden brown. Top as directed in Step 7. Bake 6-9 minutes or until the crust is deep golden brown.

SPARKLING PEAR AND POMEGRANATE SANGRIA

INGREDIENTS:

1 large Bartlett pear, cut in half and seeded

1 medium navel orange

¼ cup (50 mL) maple syrup

½ cup (125 mL) pomegranate seeds

½ cup (125 mL) spiced rum

1 bottle (750 mL) Sauvignon Blanc

3 cups (710 mL) ginger ale

4 cups (1 L) of ice

DIRECTIONS:

Slice the pear using the Quick Slice; place the slices into the Quick-Stir® Pitcher. Use the 5” (13-cm) Utility Knife to slice the orange into quarter rounds; place them into the pitcher.

Add the syrup, pomegranate seeds, rum, and wine. Plunge to mix and let stand in the fridge for at least 30 minutes.

When ready to serve, add the ginger ale and plunge gently to combine. Pour the sangria into chilled glasses filled with ice. Top with some of the fruit, if desired.

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!

SPICY WHOLE ROASTED CAULIFLOWER

INGREDIENTS:

1 medium head cauliflower (about 2 lbs./1 kg)

1 tbsp. (15 mL) olive oil

1 garlic clove

¼ cup (50 mL) water

¼ tsp. (1 mL) salt

½ cup (125 mL) reduced-fat mayonnaise

1–1½ tsp. (5-7 mL) Southwestern Seasoning Mix

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

DIRECTIONS:

Preheat broiler. Remove green leaves and trim the core and bottom of cauliflower so it fits easily into (2-qt./1.9-L) Casserole with the lid on. Using the loop end of Core & More, remove about 1 in. (2.5 cm) from the center of the core. (This allows the cauliflower to cook more evenly.)  

In a small bowl, combine oil and garlic pressed with Garlic Press, and brush onto cauliflower. Add water and salt to the Casserole. Place the cauliflower into the Casserole. Microwave, covered, on HIGH for 8–11 minutes or until the cauliflower is tender when pierced with a cake tester.

Meanwhile, in another small bowl, combine the mayonnaise and seasoning mix. Remove the Casserole from the microwave. Drain the water. Using the Mini Mix ‘N Scraper®, coat the top and sides of the cauliflower with the mayonnaise mixture. Sprinkle with cheese, pressing lightly so that the cheese sticks to the mixture.

Place the Casserole 2–3" (5–7.5 cm) from the heating element; broil for 2–3 minutes or until the cheese is lightly browned. Remove the Casserole from the oven. Using Nylon Knife, slice the cauliflower into wedges. Or, for mashed cauliflower, use the Mix ‘N Chunk to mash and mix to desired consistency.

Yield: 8  servings of 1/2 cup/125 mL 

Nutrients per serving:

U.S. Nutrients per serving (¼ cup/125 mL): Calories 120, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 7 g, Fiber 2 g, Protein 4 g

U.S. Diabetic exchanges per serving: U.S. Diabetic Exchanges per serving: 1½ Vegetable, 2 Fat (0 Carb)

Cook's Tips:

 For a variation, you can substitute Buffalo Rub or 2 tsp. (10 mL) hot sauce for Southwestern Seasoning Mix and ½ cup (75 mL) crumbled blue cheese (1.5 oz/45 g) for the cheddar cheese.

STRAWBERRY BASIL GALETTE

INGREDIENTS:

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

3 tbsp. (45 mL) sugar, plus more for sprinkling

2  tbsp. (30 mL) cornstarch

2 tbsp. (30 mL) torn basil leaves (about 5 basil leaves), plus more for garnishing

1 tbsp. (15 mL) lime juice

1 pkg. (15 oz/459 g) refrigerated pie crust (1 crust), softened according to package directions.

2-3 tbsp. (15-30 mL) softened butter, cubed

1 egg, beaten

Optional: ice cream or whipped cream

DIRECTIONS:

Preheat the oven to 425°F (220°C).

Combine the strawberries, sugar, cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.

Unroll the pie crust and place it on the Cast Iron Sizzle Skillet

Pour the strawberry mixture into the center of the pie crust, leaving about 2" (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2" (5 cm) to form an even border. Pinch the pleats to seal.

Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.

Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream if you’d like.

Yield: 6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 260, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 32 g, Fiber 2 g, Sugars 10 g (includes 6 g added sugar), Protein 3 g

Cook's Tips:

A galette is a French pastry that’s essentially a freeform pie. Instead of using a pie plate, you fold the dough over your filling for a gorgeous, rustic dessert.

To cook on the grill, preheat the grill on medium-high heat to around 425°F (220°C). Prepare the galette as directed, then place it on the preheated grill. Close the lid and cook for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Watch the galette closely because it may brown more quickly on the grill.

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.