Honey-Cinnamon Spread

1 package (8 ounces) regular or light cream cheese, softened
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 bagel, toasted

Directions:
1. Combine all ingredients in Small Batter Bowl; mix until smooth.
2. Toast bagel in toaster. Remove toasted bagel from toaster using Bamboo Tongs. Spread cream cheese mixture on bagel.

Yield: 1 cup

©The Pampered Chef, Ltd. 2008

Sizzling Fajitas

Chocolate Strawberry Delight

24 chocolate-flavored graham cracker squares (2 1/2 inches each), approximately 2 cups chopped
1/2 cup butter or margarine, melted
1/4 cup sugar
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semi-sweet chocolate, melted
2 teaspoons butter or margarine, melted
Semi-sweet chocolate, grated (optional)

Directions:
1. Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.
2. Combine whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus®. Layer strawberries on top of filling; pour remaining filling over strawberries.
3. Melt chocolate and butter together 1 minute 30 seconds on HIGH in Small Micro-Cooker®; stir until smooth. Drizzle over top using V-Shaped Cutter. Grate additional chocolate over the top with Deluxe Cheese Grater. Filling will set immediately, but can be refrigerated to chill.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008

15 Minute Garlic Lemon Chicken

4 servings
11 min 3 min prep

4 Boneless Skinless Chicken Breast Halves
4 teaspoons flour
salt and pepper
2 teaspoons oil
1/2 cup chicken broth
1 teaspoon minced garlic
2 teaspoons lemon jucie
1 teaspoon butter

Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
Fry in hot oil 5 minutes each side. Remove chicken from pan.

To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

Menu Plan Monday #4 and #5

Monday 28th ~ Sizzling Fajitas (pg 82) with Avocado Dip and tortilla chips
http://vyesrecipes.blogspot.com/2007/10/avocado-dip.html
Tuesday 29th ~ African Peanut Stew Served with Rice
http://vyesrecipes.blogspot.com/2008/01/african-peanut-stew.html
Wednesday 30th~ Chicken served with Lemon and lime Rice
http://vyesrecipes.blogspot.com/2007/10/lemon-and-lime-rice.html
Thursday 31st ~ French Dip Sandwiches
http://vyesrecipes.blogspot.com/2007/10/french-dip-sandwiches.html
Friday 1st ~ No Meat Enchiladas served with Black Bean Dip
http://vyesrecipes.blogspot.com/2007/10/no-meat-enchiladas.html
http://vyesrecipes.blogspot.com/2007/10/black-bean-dip.html
Saturday 2nd ~ Spaghetti and Meatballs
Sunday 3rd ~ Left Over Night

Monday 4th ~ Tin Foil Dinners
http://vyesrecipes.blogspot.com/2007/10/tin-foil-dinners.html
Tuesday 5th ~ Amanda's Birthday Sweet 16! Having Pizza and Cake / Ice cream at her house
Wednesday 6th ~ Sunday Casserole (then off to Steph and Neil's house to do TAXES!)
Thursday 7th ~ Turkey Meat Loaf with Snow Peas and Mashed Potatoes
http://vyesrecipes.blogspot.com/2008/01/turkey-meat-loaf.html
Friday 8th~ Oven BBQ Chicken Breast with Veggies
http://vyesrecipes.blogspot.com/2007/10/oven-bbq-chicken-breasts.html
Saturday 9th ~ Italian Crock Pot Chicken
http://vyesrecipes.blogspot.com/2007/10/italian-crock-pot-chicken.html
Sunday 10th ~ Stuffed Green Peppers
http://vyesrecipes.blogspot.com/2007/10/stuffed-green-peppers.html

Avocado Citrus Salad

Dressing
2 limes
2 tablespoons sugar
Dash of salt
2 tablespoons vegetable oil

Salad
1 firm, ripe avocado, peeled, seeded and sliced
2 cups torn romaine lettuce
1 large orange, peeled and cut into sections
1/4 small red onion, sliced into thin wedges
2 tablespoons snipped fresh cilantro (optional)

Directions:
1. For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover; refrigerate until ready to use.
2. For salad, using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut avocado into slices.
3. Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired.

Yield: 4 servings

Nutrients per serving: (1 cup salad, 1 1/2 tablespoons dressing): Calories 180, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 2 g, Sodium 40 mg, Fiber 5 g

©The Pampered Chef, Ltd. 2008

Turkey Meat Loaf

1 Tablespoon olive oil
2 medium stalks celery, finely chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
3/4 teaspoon ground cumin
1 1/2 pounds ground turkey breast
1/3 cup fresh bread crumbs
1/3 cup fat-free (skim) milk
1/3 cup apple sauce
1 large egg white
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup ketchup
1 teaspoon Dijon mustard
Fennel seeds

1. In nostick 10-inch skillet, heat oil over meduim heat

Autumn Fruit Salad

2 medium Granny Smith apples
1 cup halved seedles red grapes
1 can (11 ounces) mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1 container (8 ounces) vanilla low-fat yogurt
Zest of 1 lime
2 tablespoons chopped nuts

Directions:
1. Core and wedge apples using Apple Wedger; cut apples into small pieces.
2. Combine apples, grapes, and mandarin oranges in medium bowl. Add marshmallows, yogurt and lime zest; mix gently. Sprinkle nuts over top. Cover; refrigerate until ready to serve.

Yield: 12 servings

Nutrients per serving: Calories 80, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 1 g, Sodium 20 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Delicious Deviled Eggs

12 eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar
Salt and ground black pepper to taste

Directions:
1. Place eggs in a single layer in large (4-quart) saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2. Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.
3. Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Fill Chillzanne® Rectangle Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.

Yield: 24 appetizers

Nutrients per serving: (1 half egg): Calories 70, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 110 mg, Carbohydrate 1 g, Protein 3 g, Sodium 65 mg, Fiber 0 g

Cook’s Tips: Variations:

Curried Deviled Eggs: Stir in 3/4 teaspoon ground curry powder to egg yolk mixture; mix well. Proceed as recipe directs.

Southwest Deviled Eggs: Stir in 3/4 teaspoon ground cumin to egg yolk mixture; mix well. Proceed as recipe directs.

©The Pampered Chef, Ltd. 2008

Skillet Chicken

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil

Directions:
1. In Small Batter Bowl, combine flour, salt and black pepper. Coat chicken in flour mixture, shaking off excess.
2. Heat oil in Large (10-inch) Skillet over medium heat. Add chicken; cook on one side 5-6 minutes. Turn once using Nylon Tongs. Cook an additional 5-6 minutes or until chicken is no longer pink and juices run clear.

Yield: 4 servings

©The Pampered Chef, Ltd. 2008

Fresh Squeezed Lemonade

Lemonade
MAKES ABOUT 2 QUARTS
Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.

ingredients
2 quarts plus 3/4 cup cold water
3/4 cup sugar
1 cup fresh lemon juice (about 6 lemons)
1 lemon, thinly sliced

directions
1. In a small saucepan, combine the 3/4 cup of water with the sugar. Bring to a boil, then simmer until the sugar is dissolved. Remove from the heat and let the syrup cool to room temperature.

2. In a large pitcher, combine the remaining 2 quarts of water with the lemon juice and sugar syrup. Add the lemon slices and refrigerate until chilled. Serve the lemonade over ice.

Menu Plan Monday #3

Monday 21st ~ Spaghetti Grilled Cheese / Tomato soup
Tuesday 22nd ~ Roasted Potato and Veggie Salad with Rolls and fresh squeezed lemonade
Wednesday 23rd ~ Grilled Cheese / Tomato soup
Thursday 24th ~ Mac and Cheese
Friday 25th ~ Top Romen
Saturday 26th ~
Sunday 27th ~

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Yield: 6 servings

Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2008

Orange Fruit Cups

3 oranges
2 cups sliced or cut-up fresh fruit such as apples, bananas, strawberries, kiwi or melon
Flaked coconut (optional)
Fresh mint leaves (optional)

Directions:
1. Use V-Shaped Cutter to cut each orange horizontally in half. Remove orange segments, leaving rind intact.
2. Cut up orange; toss with remaining fruit. Spoon prepared fruit mixture into orange cups. Garnish with coconut or mint leaves, if desired.

Yield: 6 servings

©The Pampered Chef, Ltd. 2008

African Peanut Stew

This looks really good and I really need to try it!! I saw it on Studio 5

Ingredients:
1 tablespoon olive oil
1 medium red onion, finely chopped (about 1½ cups)
1 medium green bell pepper, finely chopped (about 1¼ cups)
½ cup chopped carrot (2 small)
½ cup chopped celery (1 rib)
3 garlic cloves, minced
2 tablespoons minced, peeled fresh ginger
1 tablespoon curry powder
1 (14½-ounce) can diced tomatoes, drained
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into ½-inch pieces
1½ cups shelled edamame
¼ cup creamy or crunchy natural peanut butter or almond butter
¼ cup chopped fresh cilantro
1 (5-ounce) bag baby spinach leaves, torn into bite-size pieces
½ teaspoon salt
Coarsely ground black pepper

Method:

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 minutes.

2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

Serves 8.

January 30, 2008 Note: I made this yesterday and it was super good!! I put some cooked rice in it and it tasted really good, this is a must make again!!

French Bread Pizza

Decadent Dipped Strawberries

1 quart strawberries (about 20 large strawberries)
1 cup (6 ounces) semi-sweet chocolate morsels
1 tablespoon plus 1 teaspoon vegetable shortening, divided
1/4 cup white chocolate morsels

Directions:
1. Melt semi-sweet chocolate morsels with 1 tablespoon of the shortening. Dip strawberries into chocolate. Place strawberries on parchment paper to allow chocolate to set.
2. Melt white chocolate morsels with remaining 1 teaspoon shortening; drizzle over strawberries. Allow strawberries to stand at room temperature until set.

Yield: approximately 20 dipped strawberries

©The Pampered Chef, Ltd. 2008

Menu Plan Monday #2

Monday 14th~ Shepherd's Pie cooked with Ground Turkey and Healthy Request Tomato Soup
Tuesday 15th ~ Spaghetti with Pork Sausage , Rolls and Yellow Squash
Wednesday 16th ~ Potato Bar...Chili, Broccoli, and Cheese served with Corn
Thursday 17th~ Steve had a meeting so we ate whatever...
Friday 18th~ Clark's Christmas Party Dinner...get babysitter for Kaleb...we couldn't find a babysitter for Kaleb so we didn't go to the party and we had Chinese for Dinner.
Saturday 19th~ Left Over Chinese and later Mac and Cheese
Sunday 20th~ Green Bean and Potato Casserole...with cream of chicken soup w/half of a can of milk and Sauted onions and 3 cloves of garlic.

Easy Chicken Fajitas

1 medium red bell pepper
1 medium green bell pepper
1 large onion
1 plum tomato
1 pound boneless, skinless chicken breast halves
1 package (1-1.25 ounces) fajita seasoning mix
2 garlic cloves, pressed
1 small lime, cut in half
8 (7-8-inch) flour tortillas, warmed
Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream

Directions:
1. Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
2. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
3. Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.
4. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.

Yield: 4 servings

Nutrients per serving: (2 fajitas): Calories 380, Total Fat 8 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008

Cheddar Broccoli Chicken Skillet

4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
2 cups fresh or frozen broccoli florets
2 cups instant long-grain white rice
1/2 cup (2 ounces) shredded cheddar cheese

Directions:
1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.
3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.

Yield: 4 servings
©The Pampered Chef, Ltd. 2008

Chicken Salad Supreme

1 recipe Classic Party Dip
4 cups chopped cooked chicken
1/4 cup sliced celery
1/4 cup sliced green onions

Directions:
1. Combine dip, chicken, celery and green onions in large bowl.
2. Mix well; cover and refrigerate 1 hour. Serve over crisp salad greens or on sandwich bread.

©The Pampered Chef, Ltd. 2008

Garlic Mashed Potatoes

1 1/2 pounds unpeeled potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 tablespoons milk
2 tablespoons fresh snipped parsely
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
1.Cut potatoes into 1-inch cubes; place in Small (2-qt.) Saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.
2. Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.
3. Mash potatoes and garlic using Nylon Masher. Stir in remaining ingredients; mix well.

Yield: 6 servings

Nutrients per serving: Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesteol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 210 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Awesome Au Gratin Potatoes

1 can (10 3/4 ounces) condensed cheddar cheese soup
11/2 cup (6 ounces) shredded cheddar cheese
3/4 cup milk
1/8 teaspoon ground black pepper
1 garlic clove, pressed
8 medium baking potatoes, peeled and thinly sliced (about 21/2 pounds)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon paprika

Directions:
1.Preheat oven to 400°F. Lightly spray Oval Baker with nonstick cooking spray. In large bowl, combine soup, cheddar cheese, milk and black pepper. Press garlic over soup mixture with Garlic Press. Add potatoes to soup mixture; mix well.
2. Spoon potatoes into baker; sprinkle with Parmesan cheese and paprika. Cover with aluminum foil; bake 1 hour. Remove foil; bake an additional 15-20 minutes or until potatoes are tender.

Yield: 8 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 31 g, Protein 12 g, Sodium 500 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2008

Tomato Alfredo with Sausage

1 1/2 pounds mild Italian sausage links
2 garlic cloves, peeled
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 teaspoon sugar
16 ounces uncooked mostaccioli, rigatoni or penne
1/4 cup whipping cream
Freshly grated Parmesan cheese (optional)

Directions:
1. Remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces.
2.Cook sausage in Large Saute Pan over medium heat 8 minutes. Add garlic pressed with Garlic Press; continue cooking 2 minutes. Drain, if necessary.
3. Stir in onion, bell pepper, tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
4. While sauce is cooking, prepare mostaccioli in Professional (8-qt.) Stockpot according to package directions. Drain.
5. Remove pan from heat. Gradually stir whipping cream into sausage mixture. Serve over hot mostaccioli. Sprinkle with Parmesan cheese, if desired.

Yield: 8 servings

Nutrients per serving: Calories 420, Fat 15 g, Sodium 1180 mg, Fiber 3 g ©The Pampered Chef, Ltd. 2008

Menu Plan Monday #1

Monday 7th~ Alfredo with artichokes and olives
Tuesday 8th ~ Stopher's Skillet
Wednesday 9th ~ Chow Mien
Thursday 10th~ Bean Burritos
Friday 11th~ Frozen Pizza
Saturday 12th~ Eat out Mexican
Sunday 13th~ scrounge

Elegant Cheese Fondue

1can (10 3/4 ounces) condensed cheddar cheese soup
1 cup (4 ounces) shredded Swiss or cheddar cheese
1/4 cup non-alcoholic wine, beer or apple juice
1 small garlic clove, pressed
1/8 teaspoon Tabasco® hot pepper sauce
Assorted dippers such as French bread cubes, bite-size vegetables or cooked ham cubes

Directions:
1.Combine soup, cheese, wine, garlic and hot pepper sauce in Classic Batter Bowl. Microwave on HIGH 3-4 minutes or until cheese is melted and mixture is smooth, stirring after each minute.
2. Pour cheese mixture into Simple Additions™ Small Bowl. Serve fondue immediately with assorted dippers.

Yield: 1 3/4 cups (14 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 45, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 3 g, Sodium 190 mg, Fiber 0 g Cook’s Tips: If the fondue thickens while serving, place the Small Bowl in the microwave oven. Microwave on HIGH 1-2 minutes or until fondue is hot; stir until smooth.

©The Pampered Chef, Ltd. 2008

Classic Dill Dip

1 cup mayonnaise
1 cup sour cream
3 tablespoons Pantry All-Purpose Dill Mix
Assorted fresh vegetables or potato chips (optional)

Directions:

1. Combine ingredients; chill for at least 1 hour.
2. Serve with an assortment of fresh vegetables or potato chips, if desired.

Yield: 16 servings

Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.

©The Pampered Chef, Ltd. 2008

Savory Spread

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix
Crackers or vegetables (optional)

Directions:

1. Combine all ingredients in Small Batter Bowl. Mix until smooth.

2. Place mixture inside barrel of assembled Easy Accent® Decorator fitted with desired tip. Pipe onto crackers or vegetables. Serve immediately.

Yield: 1 1/2 cups

©The Pampered Chef, Ltd. 2008

Classic Vinaigrette

3 ounces red wine vinegar
1/8 teaspoon ground black pepper
3/4 teaspoon salt
3-4 teaspoons sugar
8 ounces vegetable oil

Directions:
1. Pour red wine vinegar to 3 ounce measurement line on Measure, Mix, & Pour™. Add black pepper, salt and sugar. Add oil to 11 ounce measurement line.

2. Insert lid with plunger into container; turn to closed position. Mix up and down until ingredients are thoroughly blended.

Pour dressing over your favorite mixed salad greens.

Yield: about 1 1/3 cups ©The Pampered Chef, Ltd. 2008

Confetti Pasta Salad

1 cup coarsely chopped broccoli
1cup coarsely chopped cauliflower
1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained
1medium carrot, thinly sliced
2 tablespoons thinly sliced green onions
1 garlic clove, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot pepper sauce (optional)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently.

2. Sprinkle with Parmesan cheese. Serve using Stainless Serving Spoon.

Yield: 8 servings Nutrients per serving: (1 cup): Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 490 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008

Mom's Party Mix

For a Small Amount
1/2 Box Corn Chex
1/2 Box Golden Grahams
2 Cups Coconut
1 Cup Slivered Almonds
Mix together in very large bowl.

In Sauce pan:
1 Cup Sugar
1 Cup Karo Syrup
3/4 Cup Butter

Bring to Boiling, Stir Constantly, Boil 2 Minutes
Pour Over Mixture...Let Set.

For Large amount:
1 Box Corn Chex
2 Small Boxes Golden Grahams
1 Bag coconut
2 Bags slivered almonds
Mix together in very large bowl

In sauce pan:
2 cups sugar
1 bottle Karo syrup
1 cube butter

Bring to Boiling, Stir Constantly, Boil 2 Minutes
Pour Over Mixture...Let Set.

Fish Sauce

Marinade:
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
3 tsp. Minced Fresh Garlic
Salt & Pepper

Marinate fish for 30 minutes. Place on heated grill. Baste frequently with marinade. Cook until it flakes easily.

Topping:
Saute:
1/3 Cup Slivered Almonds
2 Tbsp. unsalted butter
Add:
1 Tbsp. Minced parsley
4 Tbsp. Lemon Juice

Spoon over Grilled Fish.