Pampered Chef Dill Mix Copycat Food

GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)

Steps:

• Preheat oven to 375*F.
• In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
• Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
• Add asparagus, bell pepper, and onion to the bowl, mix well.
• Melt the butter or margarine in a 12" skillet over medium heat.
• Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
• Remove pan from heat. Set aside.
• Unroll the 2 packages of crescent rolls, do not separate.
• Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
• Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
• Using an ice cream scooper, scoop filling evenly over center of dough.
• Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
• Repeat, alternating strips of dough to form a braid.
• Fold the bottom edges of the dough up at the ends of braid.
• Brush top of braid with the remaining lightly beaten egg white.
• Bake 25-30 minutes or until golden brown. Enjoy!

CUCUMBER-DILL GUACAMOLE

Steps:

• Using Avocado Peeler, cut avocados in half lengthwise; remove seeds and scoop out flesh into Classic Batter Bowl. Juice lime with Citrus Press to measure 1½ tbsp (22 mL); add to batter bowl. Using Utility Knife, cut onion and cucumber into small chunks. Remove stem from jalapeño and cut in half lengthwise; carefully remove seeds with Core & More. Cut jalapeño into chunks. Place jalapeño, onion, cucumber, dill, cumin and salt in Manual Food Processor. Add garlic pressed with Garlic Press. Process until vegetables are finely chopped. Place in batter bowl and mix with Mix 'N Chunk. To serve, spoon guacamole into Small Bamboo Round Bowl. Serve with tortilla chips, if you'd like.

CUCUMBER-DILL GUACAMOLE

Steps:

• Cut avocados in half lengthwise; remove seeds and scoop out flesh into Classic Batter Bowl. Juice lime with Citrus Press to measure 1½ tbsp (22 mL); add to batter bowl. Using the 5" Utility Knife, cut onion and cucumber into small chunks. Remove stem from jalapeño and cut in half lengthwise; carefully remove seeds with Core & More. Cut jalapeño into chunks. Place jalapeño, onion, cucumber, dill, cumin and salt in Manual Food Processor. Add garlic pressed with Garlic Press. Process until vegetables are finely chopped. Place in batter bowl and mix with Mix 'N Chunk. To serve, spoon guacamole into a small bowl. Serve with tortilla chips, if you'd like.

BAKING SPICE - COPYCAT PAMPERED CHEF CINNAMON PLUS MIX

Steps:

• In a medium bowl, combine all ingredients.
• Store in an air tight container.
• Use this mix in recipes that call for the ingredients above.
• I substitute this for all of my cinnamon needs.
• If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend.
• It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

PAMPERED CHEF CHICKEN AND BROCCOLI BRAID

Steps:

• Directions:.
• Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.