Unroll one package of crescent rolls across one end of the Stoneware Bar Pan with longest sides of dough across the width of the pan. Smoky Bacon, crispy cucumber and shredded cheddar cheese highlight these tasty appetizer squaresĢ packages (8oz) refrigerated crescent rollsġ tsp Pantry All Purpose Dill Mix (optional)ġ can (10 oz) chunk white chicken, drained and flakedġ/2 small cucumber, seeded, sliced and quarteredĦ slices bacon, crisp-cooked, drained and crumbled Combine nuts and reserved crust mixture sprinkle evenly over topping.Ĥ.ěake 30-35 minutes or until edges are light golden brown. Pipe cream cheese in diagonal rows, 1 inch apart, onto jam layer. Attach open star tip to Easy Accent® Decorator fill with cream cheese mixture. Microwave on HIGH for 30 seconds or until softened. Spread jam mixture evenly over crust.ģ.ğor topping, place cream cheese in small Micro Cooker®. Sprinkle remaining crust mixture evenly over bottom of the Stoneware Bar Pan roll to an even thickness using lightly floured Baker’s Roller™.Ģ.ğor filling combine jam and flour in Small Batter Bowl mix until smooth. Reserve ¼ cup of crust mixture for topping. For crust, place butter in Classic Batter Bowl microwave on HIGH for one minute or until melted. ¾ cups (1 ½ sticks) butter or margarine, meltedġ jar (12 ounces) seedless raspberry or apricot jamġ. These elegant-looking shortbread cookies take no time to prepare with professional-looking results. Raspberries & Cream Streusel Squares(All the Best P. NOTES : Dip apples in lemon-lime soda to prevent them from turning brown. Chop peanuts using Food Chopper sprinkle over apples. Microwave ice cream topping on HIGH 30-45 seconds or until warm drizzle evenly over apples. Cut apple slices in half and arrange evenly over cream cheese mixture. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Spread cream cheese mixture evenly over cookie. Carefully loosen cookie from baking stone using Serrated Bread Knife cool completely on baking stone.Ĭombine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl mix well. Bake 16-18 minutes or until light golden brown. Using lightly floured Baker's Roller™, roll dough to a 14-inch circle, about 1/4 inch thick.
Shape cookie dough into a ball and place in center of Large Round Stone flatten slightly. Sliced apples, caramel topping and crunchy peanuts top a giant sugar cookie for this Pampered Chef® classicġ package (18 oz) refrigerated sugar cookie dough Bake, uncovered, 1 hr, 15 min or until lightly browned and edges are bubbly. When ready to bake, remove from refrigerator let stand at room temp 30 min. Prepare recipe through Step 4 do not bake.
This recipe can be prepared one day in advance. Nutrients per servings: Calories 340, Total Fat 15 g, Saturated Fat 8g, Cholesterol 120 mg, Carbohydrate 27 g, Protein 25 g, Sodium 740 mg, Fiber 2 gĭiabetic exchanges per serving: 1 ½ starch, 3 medium-fat meat (1 ½ carb)Ī combination of ground beef and Italian sausage links (casings removed), can be used in this recipe, if desired. Bake, uncovered, 1 hr or until ricotta mixture is set and lightly browned. Spoon ricotta mixture over sauce spread evenly. To assemble lasagna, place cooked pasta into bottom of Rectangular Baker. Add cheese, parsley, salt and black pepper mix well.Ĥ. In Stainless (2-qt.) Mixing Bowl, lightly beat eggs with Stainless Whisk. Stir in pasta sauce and tomatoes remove from heat.ģ. Press garlic into beef mixture using Garlic Press. Cook and stir over medium heat 8-10 min or until beef is no longer pink, breaking beef into small crumbles. Place onion and ground beef in Family (12-in.) Skillet. Meanwhile, chop onion using Food Chopper. Cook pasta according to package directions in Profession (8-qt.) Stockpot drain.Ģ. Prep time:30 Bake Time: 1 hr to 1 hr, 10 minġ ¼ lbs 95% lean ground beef or Italian sausage links, casings removedġ container (32 oz) part- skim ricotta cheeseġ. Lasagna gets turned upside down! Bow tie pasta is placed on the bottom of the Rectangular Baker, and seasoned ground beef and ricotta cheese follow suit. To serve, remove collar from pan cut into 12 wedges. Garnish as desired with fresh fruit/mint leaves. Grate pecans over top using Deluxe Cheese Grater.
Touchdown taco dip pampered chef plus#
Slice bananas using Egg Slicer Plus arrange over filling. Add whipped topping, mixing until well blended.
Add pudding mix whisk until pudding is dissolved. Batter Bowl, whisk sour cream and milk using 10" Whisk until blended. Press crumb mixture onto flat bottom of Springform Pan. Add butter and sugar mix well with Skinny Scraper.
Touchdown taco dip pampered chef cracker#
1 1/4 cups chopped graham cracker squaresġ package (3.4 ounces) vanilla instant pudding and pie fillingġ container (12 ounces) frozen whipped topping, thawedĬhop graham crackers using Food Chopper.
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