1 cup (250 mL) sweetened dried cranberries

2 cups (500 mL) hot water

1 medium onion

1 cup (250 mL) uncooked Arborio rice (see Cook’s Tip)

1. tbsp (15 mL) olive oil

23/4 cups (675 mL) chicken stock

1/4 cup (50 mL) finely chopped fresh parsley (optional)

© 2011 The Pampered Chef used under license. www.pamperedchef.com

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RECIPES HERE!!!

Here are my recent show recipes and some of my most requested recipes! Enjoy!!

~~Trisha's Hot Corn Dip~~

2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)

Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

Recipe Source: Home Cooking by Trisha Yearwood


~~ Black Forest Cake ~~

8 oz crushed pineapple
21 oz cherry pie filling
1 cup pecans
1 stick melted butter (not margarine)
Devil's Food Cake mix
vanilla ice cream

Drain pineapple, reserve liquid. Spread pineapple on bottom of Deep Covered Baker. Add pie filling. Spread gently. Sprinkle dry cake mix onto filling; top with chopped pecans.

Combine melted butter and pineapple juice and pour on top. Put the cover on the baker and microwave on high 12 min. Cool slightly and serve w/ whipped topping or vanilla ice cream.


~~ Peach Cobbler ~~

1 Can Peach Pie filling
1 large can sliced peached, drained
1 white or yellow cake mix
1 stick melted REAL butter (not margarine)

Put the pie filling and the peaches into the deep covered baker. Use mix and chop to cut peaches into smaller pieces. Cover with dry cake mix. Drizzle melted butter over all.

Cover the baker and cook in the microwave for 12 minutes. Remove and stir gently, 1 or 2 times...just to move the dessert around a tiny bit.

Cover and microwave for 2 more minutes.

Serve with vanilla ice cream and top with cinnamon or caramel sprinkles.

You may vary the taste by using 2 cans of any pie filling, or one can of pie filling and 2 cups fresh fruit.


~~ Chopped Salad with Chicken ~~

4 ounces small pasta, cooked , rinsed and cooled
1 or 2 packages romaine salad lettuce
2 cups cooked diced chicken
2 very firm Roma tomatoes, chopped
1 firm ripe avocado, diced
4-5 green onions, sliced
6 slices bacon, crisply cooked, drained and crumbled
4 ounces shredded cheese?your choice of flavor
1 bottle Italian Dressing

Layer ingredients in the order listed. Toss with dressing and serve.


~~Grilled Chicken Penne al Fresco ~~

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.

Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.

Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings

Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook's Tip: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.


~~Touch Down Taco Dip~~

1 can (16 oz) refried beans
small piece of onion
1 pkg. (8 oz) cream cheese, softened
1/4 cup black olives
2 garlic cloves
1 pkg. (1.25 oz) taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 small tomato
tortilla or corn chips

Preheat oven to 375. Spread refried beans into bottom of deep dish baker. Combine cream cheese, sour cream and taco seasoning in bowl. Press garlic; add to cream cheese mixture. Core tomato and chop. Chop onion and olives. Sprinkle tomato, olives and onion over cream cheese mixture. Top with cheddar cheese. Bake 25-30 minutes or until hot. Serve with sour cream and chips.

Microwave variation: Microwave on High for 3 minutes; turn. Cook on High an additional 2-3 minutes or until mixture is bubbly around edges.



~~ Chicken Fajitas and Fresh Salsa ~~

2 medium onions 1 green bell pepper
1 red bell pepper 8 oz. sour cream
4 boneless, skinless chicken breast halves
2 Tbsp. chipotle rub or pkt fajita seasoning
1 package fajita-size flour tortillas
2 round ripe tomatoes
1 small can diced green chiles or jalepenos
1 lime
2 cloves fresh garlic
1 bunch fresh cilantro
8 oz shredded Monterey jack cheese
Salsa or pico de gallo


Slice onions and peppers set aside about 1 cup of onions for salsa. Place into bottom of Deep Covered Baker. Slice chicken into 1" strips and toss in bowl with seasoning. Layer chicken on top of veggies. Cover and microwave for 12-15 minutes. Using the salad chopper, cut through the chicken and veggies and check for doneness. Depending on amount of chicken and your microwave, it may need to cook another 5 minutes.

Serve with warmed flour tortillas and your favorite fajita toppings.

For fresh salsa, combine chopped onions, diced tomatoes and chiles in a medium bowl. Add the zest of one lime and then squeeze the lime juice into the bowl. Press garlic into bowl using garlic press. Add chopped cilantro, salt and pepper to taste. Chop with salad choppers till it's all combined into a salsa.

~~Chocolate Velvet Cake with Strawberries~~

Cake

1/4 cup plus 1 tbsp vegetable oil, divided
1/2 cup milk chocolate morsels
1 pkg (18.25 oz) devil's food cake mix
3 eggs
3/4 cup water
1 jar (12 oz) seedless strawberry jam, divided

Glaze & Garnish

1/3 cup melted vanilla ice cream
1 cup milk chocolate morsels
1 qt. fresh strawberries, divided
Additional ice cream (optional)

Brush Stoneware Fluted Pan with 1 tbsp of the oil. For cake, combine chocolate morsels and remaining 1/4 cup oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, 1/2 cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.

Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Center Simple Additions® Large Round Platter over pan and carefully invert. Without removing pan, cool 10 minutes. Remove pan.

For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker®. Microwave on HIGH 20-60 seconds or until melted and smooth, stirring after each 20-second interval.

Place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus®; place into center well of cake. Serve with additional ice cream, if desired.


~~ HAM FLORENTINE RING ~~

Featured at my March 2011 shows!

8oz slice deli ham (or left over Ham from Easter!)
5 oz shredded Swiss cheese
1/2 cup Mayo
4 green onions, sliced thinly
2 firm Roma tomatoes, sliced thinly
1 box (10 oz) frozen spinach, defrosted and drained well
1/4 teasponn coarse ground black pepper
2 packages ORIGINAL PILLSBURY CRESCENT ROLLS

Chop the ham and mix together with onions, cheese, pepper, mayo and spinach. Be sure to squeeze the spinach in paper towels to get all the moisture out.

Place 2 packages of Original Pillsbury Crescent Rolls ( 8 to a package) around the outside of the large round stone with the points hanging over the outside edge. Press the rolls together to seal seams and leave a 4" opening in the center. Place filling on the rolls and top with a layer of sliced tomatoes. Pull the points up and over the filling. Press points into the center circle to seal. Bake at 375° for 25 minutes until golden brown. Do not underbake. It may take a few more minutes depending on your oven and the amount of filling!

~~ Strawberry and Cream Trifle ~~

Looks wonderful in our Trifle Bowl! So pretty for spring!

3 cups fresh strawberries
1 cup strawberry preserves
1 ready prepared angel food cake (12 ?13 ounces)
2 containers (8 ounces) vanilla low fat yogurt
1 fresh lemon
1 large box instant vanilla pudding mix
1 tall can crushed pineapple Drained!
2 containers (8 ounces each) Cool Whip (no substitutions, please)

Clean and slice strawberries, reserve 4-5 whole for garnish. In a large bowl, soften jam in the microwave, add strawberries and toss.

In a large bowl, combine the yogurt and drained pineapple. Slowly stir in pudding mix so there are no lumps. It will be very thick. Slowly fold in one container and 1/2 of the other container of Cool Whip.


Divide the cake into thirds. Tear one section into chunks and place into the trifle bowl. Zest part of the lemon over the cake. Add 1/3 strawberry mixture, 1/3 cream mixture. Repeat 2 more times. Spread remaining Cool Whip over the top and garnish with remaining strawberries.

May be served immediately or stored in the fridge before serving.

NOTE: I always recommend Cool Whip because generics tend to break down and become very watery. If you want to go the "extra mile" and make your own real whipped cream...it's even better!


~~ MEXICAN CHICKEN LASAGNA ~~

This is a recipe from the Season's Best Spring/Summer 2009 book!

1 bunch fresh cilantro
1 8 oz. brick cream cheese at room temp
2 cups (8 oz) shredded Monterey Jack cheese
1 medium onion
1 can (28 oz) green enchilada sauce
12 (6 inch) corn tortillas
3 cups diced or shredded cooked chicken

Chop the cilantro. Mix some into the cream cheese with about 1 1/2 cups of the shredded cheese. Chop the onion and set aside.

Pour some of the enchilada sauce into a flat pan. Pour about 1/4 cup into the bottom of the deep covered baker.

Dip 4 tortillas into the sauce in the flat pan then place in the bottom of the baker. Using a small scoop, put half the cheese mixture over the tortillas and gently spread. Sprinkle with 1 cup of chopped chicken and some of the chopped onions.

Repeat with a second layer. Third layer is tortillas, chicken, onions and the extra cheese. Pour remaining enchilada sauce over all. Cover and bake in the microwave for 15 to 18 minutes. Let set for 10 minutes. Serve with additional cilantro.

This can be made with either red or green enchilada sauce.

~~ GERMAN CHOCOLATE 12 MINUTE CAKE ~~

If your fluted pan is new, spray with Baker's Joy

Open a can of cream Coconut Pecan Frosting and put the entire can into the bottom of the fluted pan.

Mix the cake together by hand in a large bowl as directed on the box...with the eggs, oil and water.

Pour the cake mix over the frosting. Bake in a full sized microwave that is at least 1000 watts with a turntable for 12 minutes. Cake will appear slightly moist on the top and will begin to pull away from the edges. Let it sit for about 3 minutes then invert on a serving plate.


~~ MEXICAN TWO BEAN CHICKEN CHILI~~

1 or 2 medium zucchini
1 can 15 oz black beans
1 can 15 oz pinto beans
1 can 8 oz whole kernel corn
2 cans 14 oz chicken broth
1 jar 10 oz thick and chunky salsa
1 can 8 oz tomato sauce
3 cups chopped, cooked chicken breast
1 clove fresh garlic, crushed
1 ½ tablespoon chili powder
1 teaspoon ground cumin
***optional for toppings..shredded cheese, green onions, tortilla chips, sour cream, fresh cilantro

Chop zucchini, drain and rinse beans and corn. Add everything into a large pot and simmer till thick. Serve with optional toppings.

~~PEACHY CHEESEY COFFEE CAKE ~~

2 packages Pillsbury ORIGINAL crescent rolls, 8 to a package (Pillsbury makes many varieties!)
1 8 oz cream cheese at room temperature
1 cup powdered sugar, divided
1 egg yolk
1 can 21 oz peach, cherry or apple pie filling?Your choice!
2-3 teaspoons milk

In a small bowl, stir softened cream cheese till creamy. Add egg yolk and 1/2 cup powdered sugar.

Arrange 14 of the crescent rolls around the large round stone with points towards the center. Press edges together forming a 1/2" edge around the outside and another edge around a 4" opening in the center.

Spread cream cheese mixture over rolls. Top with a can of pie filling...any flavor. Cut the 2 remaining rolls into strips. Twist and place from the outside edge to the center...forming a decorative "wagon wheel" effect.

Bake at 375° for 25 minutes or until very dark golden brown around the edges. Do not underbake.

Mix 1/2 cup powdered sugar with 1-2 teaspoons of milk for glaze and drizzle over coffee cake. Best when served warm.

~~TURKEY CRANBERRY RING ~~

A great way to use leftover turkey!

Mix together 2 T. Honey Dijon mustard, 1/2 cup mayo and 1/2 t. coarse ground pepper. Add 8 ounces cooked chopped turkey, 1 cup chopped celery, 1/4 cup chopped fresh parsley, 1/2 cup dried cranberries (Craisins), 4 oz. shredded Swiss cheese and 1/4 cup chopped walnuts. Stir it all together.

Place 2 packages of Original Pillsbury Crescent Rolls ( 8 to a package) around the outside of the large round stone with the points hanging over the outside edge. Press the rolls together to seal seams and leave a 4" opening in the center. Place filling on the rolls and pull the points up and over the filling. Press points into the center circle to seal. Bake at 375° for 25 minutes untill golden brown.

~~~Chicken Broccoli Ring~~~

2 cans original Pillsbury Crescent Rolls
2 cups cooked chopped chicken
1 cup shredded cheese
1 clove garlic, pressed
1 small bunch fresh broccoli, chopped
1/2 cup mayonnaise
1 small red bell pepper, chopped
Pepper to taste

Mix everything together except Crescent Rolls.

Place 2 packages of Original Pillsbury Crescent Rolls ( 8 to a package) around the outside of the large round stone with the points hanging over the outside edge. Press the rolls together to seal seams and leave a 4" opening in the center. Place filling on the rolls and pull the points up and over the filling. Press points into the center circle to seal. Bake at 375° for 25 minutes untill golden brown.

~~~Caramel Apple Bread Pudding~~~

(Needs a full sized microwave)


1 loaf (16 ounces) sliced white bread (inexpensive house brand is fine!) You may also use "egg" bread or French bread?.it all works!
2 apples
1 lemon
1 tablespoon butter
2 cups milk
1 cup heavy whipping cream
6 eggs
½ cup firmly packed brown sugar
1 bottle of caramel ice cream topping
½ cup pecans or walnuts
1 teaspoon vanilla
dash of cinnamon

Peel, core and slice apples. Add zest of one lemon and a tablespoon of lemon juice and the butter. Saute on stove top or microwave for about 3 minutes?just to soften the apples a bit. Sprinkle with a dash of cinnamon.

Heat milk, whipping cream, brown sugar and vanilla till hot but do not boil. Beat eggs in a small bowl. Gradually add to hot milk while constantly whisking so they don't get lumpy.

Cube the bread and put into a large bowl. Pour the hot milk/egg mixture over the bread and toss gently.

In a large casserole layer ½ the bread, all of the apples, 1/3 of the caramel and 1/3 of the nuts. Repeat with bread, caramel and nuts. Save some nuts and caramel to put on top when it's done.

Cover and microwave on high for 16 minutes. Take it out and let it rest (still covered) for about 10 minutes. It will continue to bake. Add reserved nuts and caramel. Serve warm. Great with Cool Whip or ice cream! Enjoy!!


~~ RICE COOKER CAKE~~

Pour any flavor cake mix into the rice cooker. Add the eggs, oil and water listed on the box and stir with a wooden spoon or scraper till combined. Open a can of CREAMY frosting (DO NOT use pourable or whipped frosting) and put 4 "plops" of frosting into the cake mix. IMPORTANT...use 1/2 the can or LESS!!

Lock down the lid and place in a full sized microwave oven with a turntable that's at least 1000 watts or more. Cook on high for 9 minutes, remove lid and flip onto a plate. Serve remaining frosting on the side.

Microwave time may vary depending on your oven.

~~ FLUTED PAN CAKE ~~

In a bowl, mix together any flavor cake mix, any can of pie filling and 3 eggs. If your fluted stone is new, spray with Baker's Joy or grease and flour the pan.

In a full sized microwave with a turntable that's at least 1000 watts, microwave on high for 12 minutes. Top may appear slightly moist, cake will pull away from the sides of the pan.

Invert onto a serving plate and serve with Cool Whip or ice cream, or let cool and dust with powdered sugar.

Microwave time may vary depending on your oven.


~~ BANANA CREAM SUPREME ~~

This dessert is featured at my June Shows! You can use any flavor of pudding mix and different fruits as well.

Mix together 1/4 cup melted butter, 3 tablespoons sugar and 1 1/4 cups finely crushed graham cracker crumbs. Press into bottom of springform pan and refrigerate.

In a large bowl, combine 8 ounces sour cream and 1/4 cup milk. Fold in 8 ounces Cool Whip and mix thoroughly. Slowly sprinkle and stir in 1 large box of instant vanilla pudding mix. Mixture will get thick. When pudding is all incorporated, fold in another 8 ounces of Cool Whip.

Spread half the filling over the prepared crust. Slice 2-3 ripe bananas over filling. Spread remaining filling over bananas. Top with a tablespoon of your favorite nuts and a tablespoon of chocolate chips grated in the Deluxe Cheese Grater.

Remove the collar from the pan to serve. May be served immediately or refrigerated to keep firm.

~~ SEVEN LAYER SOUTHWEST SALAD ~~

1 ½ cups sour cream
¾ cup Thick and Chunky Salsa
1 can (15 ounces) black beans
1 small bell pepper any color
2 very firm Roma tomatoes
4 green onions
1 or 2 packages of Iceberg or Romaine salad greens
4 ounces shredded cheddar cheese
1 ½ cups corn chips (crushed for optional topping)
~~~ Note: to make this more of a "main dish" you may also add 2 cups chopped cooked chicken breast

Combine salsa and sour cream in medium bowl for dressing.

Layer lettuce, drained and rinsed balck beans, chopped bell pepper, sliced green onions, chopped tomatoes and shredded cheese into large bowl. Top with crushed corn chips. Serve dressing on the side.