Cabin Fever? Looking for A Girls Night Out….

Cabin Fever? Looking for A Girls Night Out…. Pampered Chef is ready to answer the call.

Enjoy a night out with the girls while the “bowl” games are going on Or combine the two events–let the men sit on the couch while you ladies enjoy your time settled in the kitchen with your friends, favorite beverage & snacks, watch a quick & easy demo and sample a delicious recipe while joining in the fun of a Slippers Party, a Naughty Nightie Party (no, you don’t wear them during the demo, but each is drawn out periodically by our host, and friends guess who “the nightie belongs”)….lots of fun theme parties and recipes to choose from.

It’s not too late to get a “girls night out” together—the best events are those you pull together in 2-3 days–calling your friends, they know what they are doing this week! And for those with Cabin Fever, they are looking for a night out, right now! Who says it has to be at night? It can be mid morning, noon, mid-afternoon, or early evening–with school vacations and snow days many are so ready for “their girl time” they have been missing.

Let’s get-together-Sooner than later…..

Baby, it’s cold out there…

It is cold out but a warm quick and easy dish is what the Chef has ordered.

Try one of the two pasta dishes that can be made in 30 minutes or less in the famous Covered Stone Baker ….

or  if soup is being considered, try this one–it’s quick, easy, and microwavable, too!! And don’t forget the Taco Touchdown Dip follows, it’s a great recipe while watching the bowl games!

Quick and easy recipes to be enjoyed by all while the Chef in the House has only about 30 minutes tied up in the kitchen. Now that’s what I am talking about. Delicious without spending all day because the “Chef’s Time” is very valuable.

Microwave White Chicken Chili

Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili.


3  whole heads garlic (about 48 cloves), unpeeled

¾ tsp salt, divided

3 tbsp olive oil, divided

2  poblano peppers

1  medium onion

1½  lb boneless, skinless chicken thighs

2  tbsp Southwestern Seasoning Mix

2  cans (15.5 oz each)  Great Northern beans, drained

1  jar (16 oz) salsa verde


1. (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose

cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using

2. Food Chopper. Combine

peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using


Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

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

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

© The Pampered Chef, Ltd., 2008

Or Put that baker in the Oven while you enjoy the Taco TouchDown Dip in time for the BOWL Games….

1 pound Ground beef, browned and drained
1 (16 ounce) can Refried beans
1 (8 ounce) package Cream cheese, softened
1 cup Sour cream
2 tablespoons Taco seasoning mix
2 Garlic cloves, finely minced
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup Black olives, sliced
1 Medium tomato, diced

Optional Items:
1/4 cup Green onions, thinly sliced
2 tablespoons Fresh cilantro or parsley chopped

Preheat oven to 350 degrees F.

Brown and drain the ground beef.

Spread the browned ground beef in the bottom of Deep Covered Baker. Spread the refried beans evenly over the ground beef.
Combine the cream cheese, sour cream, taco seasoning, and garlic in a mixing bowl, and mix well.
Spread the cream cheese mixture evenly over the refried beans. Sprinkle the shredded cheddar cheese evenly over the cream cheese mixture.
Bake 15-18 minutes or until hot.
Remove from oven and top with the sliced black olives and diced tomato.
Add additional dollops of sour cream as a topping (if desired). Top with green onions.

Two Pasta Favorites in The Deep Covered Baker

Bacon, Linguini & Tomato Toss in Deep Covered Baker
12 slices bacon cooked-I normally ask host to cook 1 pound of bacon, prior to me getting there…
4 cups chicken broth
2 cans italian-style diced tomatoes (14.5 oz cans)
1 onion
4 garlic cloves
1/2 tsp crushed red pepper flakes
12 oz. uncooked linguini pasta
1/4 tsp salt
1 cup packed fresh parsley
4 oz cream cheese
1 oz Parmesan cheese –we will grate and some may want to grate extra once they get it on their plates
container of grape tomatoes
Slice bacon crosswise into ¼ inch strips using Santoku Knife. Place in Deep Covered Baker and cook on high for 10-12 minutes. Remove bacon from DCB on drain on paper towels. Drain DCB of all but 1-2 tbsp of drippings
  • Place broth, diced tomatoes, red pepper, & garlic in DCB for 6 minutes
  • Meanwhile chop onion. Add to DCB and cook 2 minutes or until tender.
  • Add pasta, ½ bacon & salt. Cook 10 minutes stirring halfway.
  • Meanwhile cut parsley using professional shears. Cut cream cheese into cubes. Cut grape tomatoes in half
  • After pasta is done stir in parsley, cream cheese & grape tomatoes if desired. Let stand covered for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon and parsley.
  • Grate parmesan cheese over top of dish using Rotary Grater or Microplane Adjustable Grater.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes  (1 container of cherry tomatoes) or 1 can (15 ounces) diced tomatoes, drained
3 cups uncooked mezze penne pasta
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
3 cups chicken broth
3/4 cup cooking white wine
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided or 1 tablespoon dried basil
1 oz Parmesan cheese, we will grate (about 1/4 cup packed)  and Additional grated fresh Parmesan cheese and coarsely ground –all fron the one block you buy with plenty left over for other things….
1 ½ pounds boneless, skinless chicken breasts, fat removed –(3 boneless skinless chicken breasts)
1. Drizzle Deep Covered Baker with oil. Place chicken in baker.
Season with salt, pepper, and Pampered Chef Italian Seasoning.  Microwave on high 12 – 14 minutes or until done. Remove from baker, chop with Salad Choppers. Drain broth from baker.
2. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
3. Return baker to microwave; cover and microwave on HIGH 16-18
minutes or until pasta is tender, stirring after 10 minutes. Meanwhile,
coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
4. Carefully remove baker from microwave and remove lid, lifting
away from you. Add remaining basil, cheese and chicken to baker; mix
well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired. Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat
2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Christmas Veggie Tree

Oh yeah….a hit at every party…rather than taking in the old traditional veggie tray, make it look more festive…..

Edible Christmas Tree (Stoneware Bar Pan or your Rectangle Stone or Large Round Stone)

this is a beautiful way to take a veggie tray to your next party!


2 packages refrigerated crescent rolls (not unrolled)

2 tablespoons mayonnaise

8 ounce package cream cheese, softened

1-2 small cloves of Garlic, pressed

1 teaspoon Pantry All-Purpose Dill Mix

1 large crown of Broccoli, chopped fine

2 teaspoons Parmesan cheese, grated

1 carrot scored and sliced

1 yellow bell pepper, sliced in the round, then halved to look like garland

About 10 cherry tomatoes or smaller, halved

2 green onions or sliced black olives


Take crescents from package and separate into 4 rolls (2 per can). Each of the 4 rolls needs to be sliced into 8 circles so you’ll have what looks like 32 mini cinnamon rolls.

Start about an inch from the top (in the center) of your Stoneware Bar Pan or your Rectangle Stone or Large Round Stone, with your first crescent circle then place two below it, then three, etc. until you have 7 circles across. Then you place 2 centered beneath the 7 and 2 more beneath it. This is your tree trunk. Then roll with your Baker’s Roller to smooth it out and press them together.

Bake at 350 oven for 10 – 12 min. until browned. Let cool.

Mix mayonnaise, cream cheese, garlic, and dill mix, then spread on cooled tree.

Top with chopped broccoli to make your TREE green.

Then add your yellow pepper as garland on the tree.

Then add your ornaments (Carrots, green onion, and/or tomatoes tomatoes).

Next add your snow, the parmesan cheese.

Then you can take a large piece of cut carrot and put it at the top of your tree OR you can get a small star cookie cutter and cut out a piece of your yellow bell pepper.

VOILA—a beautiful veggie edible Christmas Tree!

Chicken Broccoli ring

Chicken & Broccoli Ring–using the large 15″round stone with handles…..a delicious and beautiful one dish meal or you could serve with soup or chowder


2-package (8 ounces) refrigerated crescent rolls

1 cup cooked chicken (2-3 small chicken breasts cooked in your deep covered baker–chopped with the salad chopper or you could use the food chopper

3/4 cup coarsely chopped broccoli (very small head of florets works perfectly)
1/2 cup (2 ounces) cheddar cheese–i like extra cheese–so individual taste
1/4 cup  red bell pepper or
green peppers–depend on price—I just slice down one side- with forged cutlery knife–didnt really measure–chopped fine with food chopper
2 tbsp mayonnaise–I used a lt more than that—so do it as you need according to ingredients added
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (
or dried dill)—-or some leave it out—I like it but if you don’t have it, no need to buy
1 small garlic clove, pressed (
minced)—I used two—-
1/8 tsp salt couple turns of the grinder
1/8 tsp pepper couple turns of the grinder
1 egg white, lightly beaten (optional)
2 tbsp slivered almonds(optional)


1. Preheat oven to 375 degrees F.  Unroll each container of crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it’s not so bad.  To see picture look in Pampered Chef’s  “All The Best Cookbook”
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a  scoop, scoop filling evenly over dough in a continuous circle.
Make sure filling is evenly spaced/spread.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (filling will show)

Optional: Lightly brush dough with egg white; sprinkle with almonds.You can add cheese to top

Bake 25-30 minutes or until deep golden brown.

For a large stone with handle, one can still be purchased & received for Christmas by ordering through the website, nol ater than 3pm Thursday December 23 for delivery on December 24th (additional shipping charges for expedited shipping)….message me if I can help you.