Artisan Bread - Pampered Chef Style

I have been seeing the Recipe for Artisan Bread in the Pampered Chef Deep Covered Baker online for awhile, but finally decided to make some today.  EASY PEASY!!!

Artisan Bread

3 cups of Flour

1 1/2 tsp yeast

1 1/2 tsp salt

1 1/2 tbls sugar

1 1/2 cup warm water

Optional 1 1/2 tsp seasoning

Mix together in Classic Batter Bowl, cover with wet towel.  Let Rise for 2 hours.

Re-flour dough until its no long sticky.  Lightly oil Deep Covered Baker and place dough inside.  (I lightly brushed mine with olive oil and sprinkled it with The Italian Seasoning Mix)

Cover with Lid and let rise 2 hours

Spritz a little oil on top and bake covered @450 for 30 minutes and then uncover for 10 more minutes.  

I let it cook for about 30 minutes.  I recently ordered the 2 Oil Dipping Sauces from The Pampered Chef and I have been wanting to try them.  

I decided to try the Parmesan-Garlic Oil Dipping Sauce.  

It was do good!!!!

If you are interested in ordering any of The Pampered Chef products, you can go to my website, pamperedchef.biz/sandracaudle

and be sure to follow me on Facebook - Sandra's Pampered Chef Page.    

Say no to Store Bought Salad Dressing

Stop!!  Put down that store bought salad dressing and

top your greens with one of these DIY recipes!!

photo courtesy of The Pampered Chef

I love summer and Fresh Vegetables.  Another thing I love about My Pampered Chef products is making fresh dressings.   Here is a link to some great DIY recipes from The Pampered Chef. Store bought dressings are loaded with sodium and preservatives.  These are wonderful recipes. Also if you prefer a creamy dressing, just run your vinegerette through the blender.  The oil will emulsify and the dressing will be fluffy and creamy.  

.Here are a few of the tools I have in my arsenal to make Salad making easier.  

1) The Salad Chopper  

I love this tool!!!  It is great for chopping salad greens an many other things.  I also use it to chop chicken, pork and beef!!!  Blades feature exclusive hollow ground recesses and a titanium coating for easier release of food when chopping.

2) Measure, Mix and Pour

You can use this to make your own salad dressings.  This two piece container makes blending salad dressing or powdered drink mixes easy.  

3) Salad and Berry Spinner

The Salad and Berry Spinner is a must have this time of year.  Spinning mechanism pulls water from salads and berries.  Pieces double as a serving bowl  and colanders, and nest for compact storage.

If you are interested in any of these products, you can order directly from my site, http://new.pamperedchef.com/pws/sandracaudle or contact me thru email, sfcaudle@gmail.com or you can message me on my Facebook page, Sandra's Pampered Chef Page

Have a great day

xoxo

Sandra

crunchy buffalo chicken cups

 I LOVE THE PAMPERED CHEF!!!  Did I tell you I love the Pampered Chef?  I am so excited about the new fall line that will be coming out September 1, 2013. In the new Season's Best Recipe Collection, there are some really great recipes.  

I decided to try one out this weekend and thought I would give you a sneak peek.  I made the Crunchy Buffalo Chicken Cups.  I took some to a friends Pool Party yesterday and they were a HIT!!!  I thought I would give you a sneak peek.  

crunchy buffalo chicken cups

2 cups corn chips

1 1/2 cups sharp cheddar cheese

2 green onions

1 cup finely diced cooked chicken breast

2 tbsp hot cayenne pepper sauce (see cook's tip)

2 tbsp sour cream

1/4 cup crumbled blue cheese

1. Preheat oven to 375 F.  Generously spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray.

2. Finely process corn chips in Manual Food Processor.  Grate cheddar using Microplane Adjustable Coarse Grater.  Add 1 cup of the cheddar to processor, process until cheese is incorporated.

3. Spoon about 1 tbsp chip mixture into each well of pan and lightly press to flatten using Mini-Tart Shaper,  Bake 8-10 minutes or until cups are bubbly and edges are golden brown.  Remove from oven and cool 3-4 minutes.

4. Meanwhile, thinly slice green onions using Utility Knife, set aside 1 tbsp of the green tops for garnish.

5. Combine remaining green onions, chicken, hot cayenne pepper sauce, sour cream, blue cheese and remaining 1/2 cup cheddar in Classic Batter Bowl; mix well.  Microwave, uncovered, on HIGH 30-60 seconds or until mixture is warm and cheese is slightly melted.

6.  Release cups from pan using cleaning tool of Garlic Press and place onto Stackable Cooling Rack.  Spoon about 1 level tbsp filling into each cup.  Drizzle with additional hot cayenne pepper sauce, if desired.  Garnish with reserved green onion tops.  

cook's tips: I used Texas Pete Buffalo Wing sauce and omitted the onions because of picky eaters in my house.  

If you are interested in be the first to get the new fall products, email me and we can set up a Cooking show or a Facebook show.  I Look forward to hearing from you.  

www.pamperedchef.biz/sandracaudle
sfcaudle@gmail.com



Happy Cooking
Sandra

Buffalo Chicken Cups

Football Season is almost here.  I am SO ready for some Alabama Football.  With that being said, I will be trying out a lot for Football Party Food Recipes.  Here is one I tried out this weekend while I was visiting with Carley.  She helped me and she even agreed it was very easy.  They went quick.  

Buffalo Chicken Cups

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In Classic Batter Bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups in the Brownie Pan. Begin with a wonton wrapper and press it into the bottom of each well. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cups with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes on Cooling Rack. To remove, use the Mini Serving Spatula to loosen the edges then pop each cup out.

I was so busy enjoying cooking with Carley, I did not even think to take photos while we were cooking.  She does not like blue cheese so we left these out.  Here is the finished photo.  

I hope you enjoy.  I used the Classic Batter Bowl, Brownie Pan, Cooling Rack and the Mini Serving Spatula from the Pampered Chef Products.  If you are interested in any of these products or more recipes and tips, you can go to my Company website here, or my Facebook Page.  

Happy Cooking, and ROLL TIDE ROLL!!!

Sandra

Sunny Lemon Bars

I think I have posted before about how much I love lemons!!!  I had this recipe so thought I would give it a try today.  Oh, they were so good!!!  Give them a try and let me know what you think.  

ingredients:

Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel

Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice

directions:

1. Heat oven to 350°F. In Classic Batter Bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of Stoneware Rectangular Baker. Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in Classic Batter Bowl with Stainless Whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

 

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. On Stackable Cooling Rack, cool completely, about 1 hour.

5. In Small Batter Bowl, mix 1 cup powdered sugar and enough lemon juice

for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.

You can store in air tight container in refrigerator, but bring to room temp to serve.   For more info on the Pampered Chef Products I used to make these, you can go to my business page here, my Facebook page here, or email me at sfcaudle@gmail.com

 Hugs
Sandra

Pampered Chef & Microwave = Easy Fast Breakfast

On Saturday mornings, we always seem to have a lot to do.  With my Pampered Chef Products, I can make a fast, simple breakfast.  

With my Stoneware Small Ridged Baker and Microwave Egg Cooker and Small Micro Cooker (yes mine is over 15 years old) I made Bacon, Eggs and Grits.

I put 4 slices of turkey bacon in the Stoneware Small Ridged Baker, covered with paper towel and cooked for 3 1/2 minutes.  

I melted a pat of butter in each well of the Microwave Egg Cooker and melted for 30 seconds.  I mixed 4 eggs & 4 Tablespoons of milk and divided between the 2 wells.  Cooked for 3 minutes.  Fluffed with a fork and topped with shredded cheese. 

Mixed 6 Tablespoons of grits, 2 cups of water and salt in Small Micro Cooker.  Cooked for 3 minutes.

Breakfast in less than 15 minutes.  

If you are interested in the Products I used today, you can go to my business website here, go to my Pampered Chef Facebook Page, or email me at sfcaudle@gmail.com.

Have a Great Saturday.  

Hugs, 

Sandra

S'more Pocket Pies

Today I'm sharing a dessert perfect for  the summer.  Everyone loves S'more desserts.  Right? I love my Cut N Seal from The Pampered Chef. It cuts and presses food into these little pocket sandwiches, just like the Smuckers uncrustables. My girls loved these as kids and now my grandkids do. This is one of my favorite Pampered Chef tools! Also they are super affordable at only $10.00. It is so easy to create little single serving sandwiches and desserts perfect for the little kids and the big ones.  With school starting soon, think of all of the things you can do for your kids lunches

And maybe just maybe I'll be giving on of these away soon so if you are not a Facebook follower yet you may want to stop by my page and say hello. :)

Sandra’s Pampered Chef Page

Ingredients

1 package pie crust

1 jumbo Hershey's candy bar or regular small bars

1 7oz jar of marshmallow cream 

warm water

Using  the FoodChopper, chop the Hershey bar into tiny little pieces. If you’re wondering why you can't just stick them on there in the pre made pieces..it's because they don't melt well.

Open both rolls of pie crust and lay flat on clean surface.

On one piece of pie crust use the Cut N Seal to gently mark circles into the dough. This will give you a little guide to help keep the filling in place. Don't push all the way down.  You just want a very light mark. I was able to get 7 out on the first round.

Spoon about 1 TBS of Hershey chunks into the center of the circles. Keeping the chocolate on bottom and the marshmallow on top allows the chocolate to melt and the marshmallow to rise into a nice shape.

Spoon about 1 1/2 TBS of marshmallow fluff onto of the chocolate

Use a clean finger to trace some warm water around where the lines are in the dough. This will help the two doughs stick.

Gently lay the second pie crust over the first. Now gently press around the little mounds and smooth out the dough. 

Line up your cutter above the center mound and cut. I found the trick is to push down on the outside of the Cut N Seal first to cut, then press straight down on the spring to crimp. Pull up and push the spring again to release. Then lay on the Large Bar Pan. You can then ball up your excess dough and roll it out again to make several more. 

Line up on Large Bar Pan and bake  at 400 for 12-14 minutes.  like mine on the soft golden side :)

Now just give them a few minutes to cool off a bit and enjoy. Yumminess. These are really great for the kiddos. And surprisingly they were pretty good cool too and easy to rewarm back up! 

I hope you enjoy.  You can go to my Business Page and order the Cut N Seal for only 10.00.

Hope you enjoy

Hugz, 

Sandra

LEMON TARTLETS

I love Lemons!!!  

 This is a recipe I have made in the past and I love these little tartlets.  Thought I would share the recipe with you today.

Ingredients:

TART SHELLS
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups all purpose flour

FILLING
2 eggs
1/3 cup granulated sugar
1 tablespoon butter or margarine melted and cooled
1 large lemon
Powdered sugar (optional)

Directions:
1. Preheat oven to 325 F.  Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.  For tart shells, in Classic Batter Bowl, beat butter and sugar until light and fluffy.  Add egg white; blend well.  Add flour; mix just until well blended.  Using Small Scoop, drop level scoops of dough into muffin cups.  Press dough into cups with well-floured Mini-Tart Shaper.

2. For filling, lightly whisk eggs in Small Batter Bowl.  Whisk in sugar and butter.  Zest lemon using Zester/Scorer.  Finely chop zest to measure 2 teaspoons zest.  Add zest and 3 Tablespoons lemon juice to Batter Bowl; mix well.  Pour filling evenly into tart shells.

3. Bake 20-22 minutes or until edges are light golden brown.  Remove pan to Stackable Cooking Rack; cool 5 minutes.  Carefully remove tartlets from muffin cups.  Cool completely.  Store in tightly covered container in refrigerator.  Sprinkle with powdered sugar using the Flour/Sugar Shaker before serving, if desired.

Here are the Pampered Chef Products I used in this recipe.

I hope you enjoy.  Let me know how you enjoy them.  If you are interested in any of the products, you can go to my Pampered Chef page or email at sfcaudle@gmail.com

Hugs, 

Sandra