15 Minute Chicken Fajitas

This is a Pampered Chef recipe I've been hearing about for quite a while, but I never got around to making it. Until last night that is... when I had a PC party at the house and the consultant made them. They're AMAZING!!! 

You make them in the microwave and the chicken stays so juicy because of the Deep Covered Baker!

Ingredients

3 boneless, skinless chicken breast halves

2 Tbsp. Pampered Chef Southwestern Rub or taco seasoning

2 medium onions

3 bell peppers (any colors of your choosing)

1 package fajita-size flour tortillas

Optional toppings

Shredded cheese

sour cream

salsa

guacamole

Directions

Slice up onions and peppers; place in bottom of Deep Covered Baker or other microwavable dish with a cover. Sprinkle with Rub/taco seasoning and place on top of veggies. Cover and microwave for 10-15 minutes. 

When the chicken is cooked through, shred with 2 forks or cut in to bite-sized pieces. Build on tortillas with toppings of choice

Slow Cooker Cider Applesauce

Like most New Englanders, we always have tons of apples come Fall. I made my very first apple pie this year and it was YUM! Another favorite is apple crisp - although I have yet to make one this year. Have to rectify that STAT!

Last year I started making apple sauce to use up apples we had sitting around, and then I freeze it. It's pretty good if I say so myself! Usually, I just cook the apples on the stove until they're good and soft and then call it a day. But this year I ran across a recipe on Pinterest for Cider Applesauce in the slow cooker! It's crazy easy and tastes delish.

I modified it a little bit, but the original recipe can be found using the link above.

Ingredients
enough apples to fill your slow cooker, any flavor of your choosing - peeled, cored and cut
2 tsp Cinnamon Plus Spice Blend*

Directions
Layer apples and spice blend until the slow cooker is full. Cook on high about 4 hours, or until apples have completely softened. 

Serve hot, or freeze for later use.


*The Cinnamon Plus Spice Blend is a Pampered Chef product that includes cinnamon, nutmeg, allspice and orange peel. It's a great substitute when making apple pie or pumpkin pie.
The original recipe calls for 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp nutmeg.

Mexican Chicken “Lasagna”

Ingredients

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Directions

1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese. 
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate.

When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. 

Spicy enchilada sauce can be used for more kick.

20-Minute Barbecue Ribs

Ingredients

1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ cup water

1 recipe of Smokey BBQ Sauce

Directions

1. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
2. Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the Smokey BBQ Sauce and toss to coat.
3. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
4. Serve immediately.

Yield: 4 servings

Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack.

©The Pampered Chef, Ltd., 2007

Smokey BBQ Sauce

Recipe from The Pampered Chef

I don't normally suggest buying specific spices from places, but this Smokey BBQ Rub is AMAZING! It makes fantastic BBQ sauce and you can also just sprinkle it right on meat before cooking. Definitely worth the price in my opinion!

Ingredients

1 cup ketchup

1/4 cup brown sugar, firmly packed

2 tbsp Smokey Barbecue Rub

2 tsp cider vinegar

Directions

1. Combine ingredients in a saucepan. Bring to a boil, stirring occasionally; remove from heat.
2. Reserve half of the sauce for serving. Brush remaining sauce over foods before baking or broiling. (For grilling, brush sauce over foods during last 10 minutes of cooking to prevent burning.)
3. Store in an airtight container in the fridge.

Skillet Lasagna

Ingredients

1 jar (24-26 oz) marinara sauce

3 cups water

8 oz lasagna noodles

1 lb bulk hot Italian turkey sausage or sausage links, casings removed

2 garlic cloves, pressed

2 oz Parmesan cheese

Directions

1. Place sausage into (12") Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove sausage, drain and set aside. Wipe out skillet with paper towels. 
2. Combine sauce and water in Skillet. Cover; bring to a boil. 
3. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. Stir sausage into noodles and sauce.
4. Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
5. To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired. 

Yield: 6 servings

Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

© 2011 The Pampered Chef used under license.

Loaded Baked Potato Chowder

Ingredients

3 large baking potatoes (about 2½ lbs)

3½ cups milk, divided

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions with tops (¼ cup sliced)

4 oz sharp cheddar cheese, grated

1½ tsp salt

½ tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Directions

1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef’s Knife.
3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper, and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups)

Cook’s Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.

Creamy One-Pot Pasta

Ingredients

4 large garlic cloves, peeled

1 jar (7 oz) sun-dried tomatoes in oil, undrained

3 cans (14.5 oz each) chicken broth (5¼ cups)

1 lb uncooked penne pasta

1 head broccoli (2 cups small florets)

2 medium carrots, peeled

4 oz reduced-fat cream cheese (Neufchâtel)

¼ tsp salt

½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Directions

1. Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
2. Meanwhile, cut broccoli into small florets; place intoClassic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Cook’s Tips: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub.

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

©The Pampered Chef, Ltd., 2008

South-of-the-Border Meat Loaf

Ingredients

1 cup finely chopped poblano or green bell pepper

1 medium onion (½ cup finely chopped)

½ cup very finely crushed authentic restaurant-style tortilla chips (about 1½ cups whole chips)

1 cup ketchup

2 tbsp Chipotle Rub

1½ lbs 85% lean ground beef

1 egg

1½ cups shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)

Directions

1. Finely chop pepper and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure ½ cup crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In Stainless (6-qt.) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, ¾ cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
2. Place meat mixture in Deep Covered Baker; form into an 8½ x 4½-in. loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F. Remove baker from microwave. With Chef’s Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F in the center.
3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Cook’s Tips: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.

Meatloaf can be baked, uncovered, in a 400°F oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

Ground chicken can be substituted for ground beef.

Truffle Brownie Cups

Ingredients

Nonstick cooking spray with flour (see Cook's Tip)

1 2/3 cups semi-sweet chocolate morsels, divided

2 tbsp butter (do not substitute margarine)

1/2 cup sugar

1 egg

2/3 cup all-purpose flour

3/4 cup heavy whipping cream

Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

Directions

1. Preheat oven to 325°F. Spray cups of Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into a microwave safe mixing bowl. Microwave on HIGH 40–60 seconds or until smooth, stirring every 20 seconds. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among cups, filling cups about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10–12 minutes or until edges are set. (Do not overbake.)
2. Meanwhile, pour cream into a new microwave saw mixing bowl; microwave on HIGH 1–2 minutes or until hot. Pour remaining chocolate morsels in to hot cream; whisk until smooth. Place bowl into freezer 10–12 minutes or until mixture is cool and starting to thicken, stirring every 5 minutes. Spoon ganache into resealable plastic bag.
3. Remove pan from oven to cooling rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using a knife or scissors to allow ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.

Cook's Tip: It’s best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.

Petite Chocolate Cherry Cheesecakes

Ingredients

24 bite-size, reduced fat double chocolate chip cookies 
8 ounces reduced fat cream cheese 
1/4 cup granulated sugar 
1/4 teaspoon vanilla extract
1 egg 
1/4 cup reduced fat sour cream 
1/4 cup maraschino cherries (about 14 cherries), well drained, finely chopped 
2 tablespoons mini semisweet chocolate morsels

Directions

1. Heat oven to 325 degrees F. Place paper liners in cups of Deluxe Mini Muffin Pan. Place one cookie in each liner.
2. In a small mixing bowl, mix cream cheese, sugar, and vanilla until well blended. Add egg; mix well. Stir in sour cream.
3. Drain cherries on paper towels. Chop finely with knife and drain again on paper towels before stirring into batter. Using a small cookie scoop, top each cookie with rounded scoop of batter; spread evenly. Sprinkle evenly with chocolate morsels.
4. Bake 18 to 20 minutes or until filling is almost set. Cool completely in pan. Remove cheesecakes from pan and refrigerate 1 hour or overnight.

Yield: 24 mini cheesecakes

Peppermint Fudge Cookie Sandwiches

Sandwiching a creamy peppermint patty between warm brownie cookies creates an irresistible sweet treat.

Ingredients

¾ cup semi-sweet chocolate morsels

¼ cup butter

½ cup sugar

1 egg

¾ cup all-purpose flour

¼ cup white or semi-sweet chocolate morsels

2 candy canes or 8-10 peppermint hard candies (about ¼ cup crushed)

10-12 mini foil-wrapped peppermint patty candies, unwrapped

Directions

1. Preheat oven to 375°F. 
2. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter inClassic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. Do not overbake.
3. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside.
4. Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle chocolate over cookies and immediately sprinkle with crushed candies. Transfer to platter. Line pan with additional parchment and scoop with remaining batter. Bake 9-10 minutes. Assemble as directed above.

Double Chocolate Mousse Cups

Ingredients

Waffle Cups

½ cup semi-sweet chocolate morsels

1 pkg (4 oz) prepared waffle bowls (10 bowls)

Mousse & Garnish

½ cup white chocolate morsels

1 cup cold milk

1 pkg (3.3 oz) white chocolate instant pudding and pie filling

1 container (8 oz) frozen whipped topping, thawed

3 tbsp sliced almonds, toasted

1 container (6 oz) fresh raspberries

Directions

1. For waffle cups, place semi-sweet morsels in Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip Chef’s Silicone Basting Brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.
2. For mousse, place white chocolate morsels into anotherPrep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping using Small Mix ‘N Scraper®.
3. Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with Utility Knife; using a circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries.

Cook's Tips: To toast almonds, place into (8-in.) Sauté Pan. Cook 7-10 minutes over medium heat, stirring frequently with Slotted Turner until toasted. Remove from pan to cool.

Plain ice cream cones can be substituted for the waffle bowls, if desired.

If desired, 1 pkg (3.4 oz) vanilla instant pudding and pie filling mix can be substituted for the white chocolate pudding.

Peanutty Chocolate-Banana Bread

INGREDIENTS

2 cups all-purpose flour

1 cup sugar

1 tbsp baking powder

1/2 tsp

1 cup mashed ripe bananas (about 2 medium bananas)

1/3 cup milk

1/3 cup peanut butter

3 tbsp vegetable oil

1 egg

3/4 chocolate morsels

1/3 cup peanuts, coarsely chopped (optional)

DIRECTIONS

1. Preheat oven to 350°F. Spray bottom of loaf pan with nonstick cooking spray. In large mixing bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg; mix just until dry ingredients are moistened. Stir in chocolate morsels. Spoon batter into pan; sprinkle with peanuts.
2. Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove bread from pan to cooling rack; cool completely.

Cran-Raspberry Fizz

Ingredients

4 limes, divided

1 can (12 ounces) frozen cranberry juice concentrate

3 cups cold water

1 pint raspberry sorbet, softened

2 liters (8 cups) chilled ginger ale

Directions

1. Slice two of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher.
2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.

Variation: 

Lemon-Lime Fizz: Substitute frozen limeade concentrate for the cranberry juice concentrate, lemon-lime soda for the ginger ale and lemon sorbet for the raspberry sorbet.

Cook’s Tips: If desired, 2 cups flavored vodka such as raspberry, cranberry, currant, citrus or lime can be added to this recipe.

To garnish rims of glasses, zest one lime using Microplane® Adjustable Grater. Combine lime zest and ½ cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into sugar mixture.

For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.

©The Pampered Chef, Ltd., 2007

Touchdown Taco Dip

Ingredients

1 can (16 oz) refried beans

1 pkg (8 oz) cream cheese, softened

1 cup sour cream

2 tbsp Southwestern Seasoning Mix

2 garlic cloves, pressed

½ cup (2 oz) grated cheddar cheese

Optional toppings such as diced tomatoes, thinly sliced green onions, sliced pitted ripe olives, snipped fresh cilantro or additional sour cream

Baked Tortilla Chips (optional, see Cook’s Tips)

Directions

1. Preheat oven to 350°F. Using Large Spreader, spread refried beans over bottom of Deep Dish Baker. In Classic Batter Bowl, combine cream cheese, sour cream, seasoning mix and garlic pressed with Garlic Press; mix well.
2. Spread cream cheese mixture evenly over beans. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.
3. If desired, dice tomatoes and thinly slice green onions usingChef’s Knife. Slice olives using Egg Slicer Plus®. Snip cilantro using Kitchen Shears. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Remove from oven; serve with Baked Tortilla Chips, if desired.

Yield: 16 servings

Cook’s Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.

To make Baked Tortilla Chips, preheat oven to 400°F. Cut eight (7-in.) flour tortillas into wedges using Pizza Cutter; arrange half of the wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

Yield: 64 chips (16 servings)

©The Pampered Chef, Ltd., 2008

Honey-Apple Brie Bites

Ingredients

1 lemon

1 cup toasted walnuts

2 medium red baking apples such as Jonathan (2 cups finely diced)

¼ cup honey

1 4-in. round (8 oz) Brie or Camembert cheese with rind

2 pkg (1.9 oz each) prepared mini phyllo shells (30 shells total)

Directions

1. Preheat oven to 400ºF. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Coarsely chop walnuts using Food Chopper. Finely dice apple using Santoku Knife. Combine zest, walnuts, apple and honey in Classic Batter Bowl; mix gently.
2. Cut Brie into thirty ½-in. cubes using Utility Knife. Arrange phyllo cups on Large Sheet Pan. Place one Brie cube into each cup. Using Small Scoop, top Brie with a level scoop of apple mixture. Bake 6-8 minutes or until cheese is melted.

Yield: 30 servings

Chef's Tip: To finely dice apple, slice off each side of apple, avoiding core. Thinly slice apple lengthwise; cut slices into thin strips. Finely dice strips.

Prepared mini phyllo shells can be found in the freezer section of most major grocery stores.

Make-Ahead: Brie cheese can be cut into cubes and placed into phyllo shells; place phyllo shells onto sheet pan. Cover with plastic wrap and refrigerate up to 1 day in advance. Remove plastic wrap, prepare apple mixture and proceed as recipe directs.

© 2009 The Pampered Chef used under license.

Bread Bowl Artichoke Dip

I didn't think I liked artichokes, until I tried this dip. But I supposed everything's good served with sourdough and covered in cheese, right!?!

Ingredients

2 16-oz sourdough bread rounds (about 6-in. diameter), divided

Vegetable oil

4 oz cream cheese, softened

½ cup milk

1 can (14 oz) artichoke hearts in water, drained

1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

1 container (8 oz) sour cream

Grated fresh Parmesan cheese (optional)

Directions

1. Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
2. In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings

©The Pampered Chef, Ltd., 2008