pampered chef party

[shihtzu]

I have been to one, you do get fed quite well, but the goods are expensive, fun though - from bonnie in niagara falls.

[Susann]

Yes this can be a pricey item, but it is worth every penny. I love Pampered Chef's stoneware, favorite is the large round stone with handles. This make a great pizza stone or baking bread on. Clean up is a breeze.

One couple recipes the family requests often is:


Calypso Club Sandwich Ring

2 packages (11 ounces each) refrigerated French bread dough 1 egg white, lightly beaten 1/2 teaspoon sesame seeds 1/3 cup reduced-fat mayonnaise 1 tablespoon Dijon mustard 2 teaspoons honey 1 medium red bell pepper, thinly sliced 1 medium green bell pepper, thinly sliced 1 small red onion, thinly sliced 2 cups thinly sliced iceberg lettuce 2 cans (8 ounces each) pineapple slices in juice, drained 6 ounces thinly sliced 96% fat-free deli smoked ham 4 ounces thinly sliced reduced-fat Swiss cheese

Preheat oven to 350°F. Place bread dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Brush egg white over dough using Pastry Brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.

Combine mayonnaise, mustard and honey in Small Batter Bowl; mix until well blended. Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell peppers and onion. Thinly slice lettuce using Chef's Knife.

To assemble sandwich, cut bread in half horizontally using Serrated Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayonnaise mixture over cut side of bottom half of bread; top with pineapple slices. Arrange ham and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayonnaise mixture over cut side of bread top; place over bottom half. Cut into wedges.

Yield: 8 servings

Nutrients per serving: Calories 340 (25% from fat), Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 48 g, Protein 16 g, Sodium 900 mg, Fiber 3 g

Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 1/2 fat (3 carb)

Cook’s Tips: The bread ring can be baked up to 1 day ahead of time. Cool completely, wrap securely in plastic wrap and store at room temperature.


Apple Nut Ring

2 packages (7.5 ounces each) refrigerated buttermilk biscuits
2/3 cup sugar
1 Tablespoon ground cinnamon
1/4 cup butter or margarine, melted
2 medium Granny Smith apples
1/3 cup chopped nuts

Preheat oven to 400°F. Separate biscuits. In Classic Batter Bowl, microwave butter on HIGH 30-45 seconds or until melted. Combine sugar and cinnamon. Dip biscuits in butter; roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in Deep Dish Baker.

Peel, core and slice apples using Apple Peeler/Corer Slicer. Cut slices in half crosswise with Utility Knife. Place an apple slice between each biscuit and around outer edge of baker. Grate nuts using Deluxe Cheese Grater fitted with coarse grating drum. Mix nuts with any remaining sugar mixture; sprinkle over top.

Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm using Mini-Serving Spatula.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 230, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 12.5 mg, Carbohydrate 38 g, Protein 3 g, Sodium 50 mg, Fiber 1 g

Cook’s Tips: Pantry Korintje Cinnamon can be substituted for ground cinnamon, if desired.

recipe from: www.pamperedchef.com

Susann