Linda Cahill has delicious recipes from Pampered Chef® for any occasion. Fal is here, and it’s time for soup!.
We’re ready to host friends at football and hockey parties. What will you serve your guests? Linda has some great recipes for you. Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered.
This is one the new features on the Pampered Chef® that we like so much. They have established dietary categories for their recipes you can access if you or someone in your family has a dietary concern. If not, you can scroll through all the recipes according to the course you want to serve.
Linda is an Independent Advanced Director at the 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.
We’ve changed the way we present these recipes to you. We will show the photo and the ingredients and include Pampered Chef® links for the directions on how to prepare it and the associated cooking tips. It’s quicker and easier. You can check out other recipes while you are there and check out the fabulous products offered by the Pampered Chef®.
Whether you’re having the gang over for a weekend of sports and trivia, or you’re planning a romantic dinner for two – Linda knows just what to serve.
Whether she’s demonstrating products for the 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?”
PUMPKIN DONUT HOLES
INGREDIENTS
Donut Holes
1¾ cup (425 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) Korintje Cinnamon or ground cinnamon
1 tsp. (5 mL) Cinnamon Plus® or pumpkin pie spice
½ tsp. (2 mL) salt
¾ cup (175 mL) solid pack pumpkin (not pumpkin pie filling)
½ cup (125 mL) packed brown sugar
½ cup (125 mL) milk
⅓ cup (75 mL) canola or avocado oil
1 egg
½ tsp. (2 mL) Double-Strength Pure Vanilla Extract or 1 tsp. (5 mL) vanilla extract
Oil for brushing
Coating
⅔ cup (150 mL) granulated sugar
1-2 Tbsp. (15-30 mL) Korintje Cinnamon or ground cinnamon
6 Tbsp. (90 mL) unsalted butter, melted
SPINACH EGG BAKE
INGREDIENTS:
1 Tbsp. (15 mL) oil
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 tsp. (5 mL) salt
½ tsp. (2 mL) black pepper
1 garlic clove, pressed
2 cups (500 mL) firmly packed spinach leaves
½ cup (125 mL) milk
4 oz. (125 g) cream cheese
5 large eggs
5 English muffins
Optional toppings: Finely grated Parmesan cheese, chopped basil, sliced spinach
JALAPENO POPPER DIP
INGREDIENTS:
1 can (4 oz./113 g) diced jalapeno peppers (juice included)
1 tsp. (5 mL) salt
1 pkg. (8 oz/250 g) cream cheese, softened
½ cup (125 mL) sour cream
2 oz. (60 g) cheddar cheese, grated (½ cup/125 mL)
1 cup (250 mL) fried jalapeno peppers, plus more for topping
Tortilla chips
Crackers
Cut cucumbers, carrots, or celery
CHAI ENERGY BALLS
INGREDIENTS:
1 cup (250 mL) unsalted roasted sunflower seeds
¼ cup (60 mL) honey
3 Tbsp. (45 mL) water
1 tsp. (5 mL) ground cinnamon
½ tsp. (2 mL) vanilla extract
½ tsp. (2 mL) ground cardamom
¼ tsp. (1 mL) salt
12 oz. (350 g) dried pitted dates (about 2 cups/500 mL)
1 cup (250 mL) unsweetened flaked coconut
VEGETARIAN ENCHILADA SOUP
INGREDIENTS:
1 red bell pepper, diced
1 medium zucchini, diced
1 jalapeno, seeded and diced (optional)
3 cups (750 mL) vegetable broth
2 cans (10 oz./300 g each) mild enchilada sauce (2 cups/500 mL total)
1 can (15 oz. or 398 mL) black beans, drained and rinsed
1 can (16 oz. or 398 mL) refried beans
1 tsp. (5 mL) cumin
½ lime, juiced
¼ cup (60 mL) chopped cilantro
Optional Toppings: Grated cheddar cheese, sour cream or Greek yogurt, tortilla strips, additional chopped cilantro
PRESSER COOKER ITALIAN WEDDING SOUP
INGREDIENTS:
Turkey Meatballs
1 lb. (450 g) ground turkey
½ cup (125 mL) panko breadcrumbs
1 egg
1 tsp. (5 mL) Italian seasoning
1 tsp. (5 mL) salt
½ tsp. (2 mL) black pepper
Soup
2 Tbsp. (30 mL) oil
1 large onion, chopped
3 carrots, peeled and cut into ½" (1-cm) pieces
4 cups (1 L) firmly packed kale leaves
3 garlic cloves, pressed
1 Tbsp. (15 mL) Italian seasoning
1 tsp. (5 mL) salt
8 cups (2 L) low-sodium chicken broth
1 can (14.5 oz./411 g) diced tomatoes, undrained
¾ cup (175 mL) pearl couscous or orzo
Optional: Grated Parmesan cheese
CHICKEN ENCHILADA RING
INGREDIENTS:
2 cups coarsely chopped cooked chicken (about 12 ounces)
1/4 cup chopped pitted ripe olives
1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend
1 can (4 ounces) chopped green chilies, undrained
1/2 cup mayonnaise
1Tablespoon Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 packages (8 ounces each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
LATTICE APPLE FRUIT BAKE
INGREDIENTS:
½ cup (125 mL) chopped pecans
¾ cup (175 mL) packed brown sugar
⅓ cup (75 mL) water
2 Tbsp. (30 mL) all-purpose flour
6-7 Granny Smith apples, peeled, cored, and sliced
½ cup (125 mL) diced dried mixed fruit
½ package (17.25 oz./489 g) frozen puff pastry (1 sheet), thawed
1 Tbsp. (15 mL) sugar
¼ tsp. (1 mL) ground cinnamon
Vanilla ice cream or whipped topping (optional)
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