Cheddar Artichoke Crescents Pampered Chef Food

CAPRESE MINI SANDWICHES

Steps:

• Preheat oven to 425°F.
• Drizzle olive oil over pita rounds, and spread evenly.
• Sprinkle with Italian seasoning.
• Cover with Parmesan cheese.
• Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
• Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
• Combine with garlic and salt.
• When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
• Cut the rounds into six wedges, total 24 wedges.
• On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
• Secure with sandwich picks if necessary, which it probably will be!

PAMPERED CHEF CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
• Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
• Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

COFFEE HOUSE COOKIES (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt and set aside.
• In a large mixing bowl, beat butter and brown sugar until creamy.
• Add egg and vanilla to creamed mixture; beat well.
• Gradually add flour mixture to creamed mixture.
• Stir in 2/3 cup pecans and 2/3 cup chocolate chucks into cookie dough.
• Cut candy bars int small pieces and set aside.
• Using a large scoop, drop dough onto stone or cookie sheet, about 3-inches apart.
• (Cookies will spread when baking.) Flatten scoops slightly with palm of hand.
• Lightly press a few pecan pieces, a few chocolate chucks and a few candy pieces into each cookie.
• Bake for 14-16 minutes or until cookies are almost set.
• (Centers will be soft, do not over bake.) Cook for 5 minutes on stone or cookies sheet.
• Remove cookies to wire rack to cool completely.
• ~NOTE~Chocolate candy bars with nougat and nuts are favorite choices for this cookie.
• Also delicious are chocolate covered peppermint patties, chocolate covered caramels and chocolate peanut butter cups.

SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)

Steps:

• Preheat oven to 375*F.
• In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
• Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
• Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
• Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
• Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
• Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
• Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
• Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
• Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
• Bake 25-30 minutes or until golden brown. Enjoy!.

PEANUT BUTTER BLOSSOMS (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Break apart cookie dough into pieces and place in a medium sized mixing bowl.
• Stir in peanut butter until completely blended. (You can use an electric mixer if you prefer).
• Fill cookie press with dough and choose a flower shapped disk.
• Press dough onto a baking stone (or baking sheet), about 1-inch apart.
• Bake for 10-12 minutes, until light golden brown.
• Remove from oven.
• While cookies are warm, press one Hershey kiss into the middle of each cookie.
• Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.

JERK CHICKEN SALAD-PAMPERED CHEF

Steps:

• Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
• Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
• In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
• Heat grill pan over medium heat for 5 minutes. Add chicken and cook for 6-10 minutes, turning once. Remove chicken from pan and add the pineapple to the pan. Cook for 2 minutes, turning once.
• Cut chicken into bite size pieces.
• In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.

CHEDDAR ARTICHOKE CRESCENTS (PAMPERED CHEF)

Steps:

• Preheat oven to 375 degrees.
• Take puff pastry out of freezer and handle according to pkg. directions. Combine Mayo, Cheddar cheese, onion salt, dill weed and lemon pepper together and chill.
• Cut each artichoke into six pieces.
• Roll out dough as thin as possible on a lightly floured surface.
• Place a piece of artichoke on dough. Top each artichoke with 1 scant teaspoons of Mayo mixture. Fold dough over filling.
• Dip 3" Cut `n Seal in flour.
• Cut and seal crescent shaped tarts with Cut `n Seal. Repeat process until all pastry is used.
• Brush beaten egg on tarts and bake 12 - 15 minutes.