Breakfast For Holiday Guests,Dips,& Appetizers

Antipasta Pull Apart Christmas Tree

2 cans Pillsbury French Loaf

¼ cup olive oil

2 teaspoons Italian seasoning

1 can artichoke hearts

½ red bell pepper

½ of large can of whole black olives

4 garlic cloves

Block of parmesan

Block of mozzarella

Slice French loaf into 16 round pinwheels from each can.  Arrange on large bar pan in Christmas tree pattern.  Brush with olive oil.  Grate parmesan over crust.  Sprinkle with Italian seasoning.  Bake at 375 for 10 minutes.  Drain artichoke hearts and place in bowl.  Add ½ of red bell pepper (just cut into large chunks), olives,  garlic cloves sliced with slicer,  olive oil and 1 teaspoon Italian Seasoning.  Chop with salad choppers.  Cube half of mozzarella and add to chopped salad.  Top crust with antipasta mixture.  Grate additional parmesan over top.  Bake an additional 10-15 minutes.

A beautiful way to take a veggie tray to your next party!

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

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

Directions:

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!

Spinach & Bacon Deviled Eggs

12 hard boiled eggs

1/2 cup spinach chopped ( I used a 10oz frozen & mash all the water out of it)

1/4 cup mayonnaise

1/4 cup real bacon (I used OM real bacon bits)

2 tbs butter softened

1 tbs cider vinegar (she said some like to add a little less-individual preference)

1 tbs sugar

2 tsp pepper

1/2 tsp salt

Mix all ingredients together with yoke and put in egg using easy accent decorator. Serve in Chillzane Rectangular Server.


DCB Breakfast Omelet

2 potatoes, peeled/cubed (veg peeler/knife)

1 small onion, chopped (food chopper)

2 T butter, sliced (egg slicer)

8 eggs, beaten (bb/whisk)

1/2 c heavy whipping cream

salt/pepper (mill)

cheddar & Monterey Jack cheese – whatever you like (rotary grater)

bacon (bar pan)

Cook the bacon in the bar pan in a 400-425° oven for 20-25 minutes.

Cut potatoes into small chucks with Santuko Knife on Cutting Board.

Using Food Chopper, chop onion. Place potato & onion into bottom of Deep Covered Baker. Run butter through Egg Slicer & place slices on top of potato/onions. Cover & microwave for 3 minutes. Meanwhile, whisk eggs with Stainless Steel Whisk; whisk in heavy whipping cream; add salt & pepper to taste (ok, laugh – can’t taste at this point!). Grate cheeses with Rotary Grater. When the potatoes are fork tender, sprinkle half of the cheese over them. Pour the egg mixture over top & sprinkle on rest of the cheese. Cook in the microwave for 13 minutes. Chop bacon with Knife or chopper? & sprinkle on top. Serve with more shredded cheese, if desired.

(opt.: fresh mushrooms – sliced w/Egg Slicer, green pepper/knife &/or chopper) You can add ham or cooked sausage in place of bacon to egg mixture or veggies to the onion, potato layer. Make sure to check the middle of the eggs to see they are cooked all the way.  ****Can also be cooked in the oven.

The Pampered Chef ® Ham and Cheese Brunch Squares Recipe

“Great Recipe for Holiday Guests”

Ingredients

1 teaspoon vegetable oil

2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided (you can reduce the cheese if you’re not a big cheese lover)

1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties) or 1 bag shreaded.

8 ounces cream cheese, softened (see cook’s tip below in bold type)

12 eggs

1/2 teaspoon coarsely ground black pepper

8 ounces thickly sliced deli ham

(Substitutions for deli ham)

If desired, 2 cups cooked and crumbled bulk pork sausage (3/4 pound) or 1 pound

bacon, cooked, drained and crumbled, can be substituted for the deli ham.

5 green onions with tops, divided (1 cup sliced)

3 plum tomatoes

Additional coarsely ground black pepper (optional)

Instructions:

Preheat oven to 450°F.

Grate cheese using Ultimate Mandoline. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle1 cup of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown & cheese is melted. Place Bar Pan on cooking rack.

In Stainless Steel Mixing Bowl, blend cream cheese until smooth (can put cream cheese in microwave to soften). Gradually add eggs and black pepper; then whisk until smooth.  On Cutting Board, coarsely chop ham using Food Chopper.  Slice green onions using paring knife—needing 3/4 cup, reserving 1/4 cup of the tops for garnish. Place ham and 1/4 cup green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir this into the egg mixture using Small Mix ‘N Scraper®.  (add Bacon). Pour egg mixture over crust. Slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and Dice (to be used in last step of recipe.  Return bar pan to oven; bake 6-8 minutes or until center is set. Remove bar pan from oven using oven mitt. Top with 1 cup cheese, tomatoes and reserved green onions.  Cut into squares using pizza cutter and serve using Mini-Serving Spatula.

The Sassy Salsa Spread with tortilla chips.

8 oz cream cheese

1 garlic clove,  pressed

8 oz sharp cheddar cheese

1/2 red bell pepper

4 green onions

small can sliced black olives

1/2 jar of salsa

Directions: Soften cream cheese in the microwave for 30 seconds in our classic batter bowl.  Stir in 1/2 jar of  salsa.  Grate cheese into mixture with the rotary grater.  Slice bell pepper with the ultimate mandolin and then chop with the food chopper. Thinly slice the green onions with the utility knife or 5″santoku knife.  Open olives with our easy edge smooth can opener. Drain with our can drainer and add to dip.  Mix well.  Serve with fritto lay scoops

Buffalo Chicken Dip

2 chicken breasts (boneless and skinless), salt and pepper,  cook in deep covered baker

for 15 minutes in the microwave.  Take the chicken out of baker, drain the juice (discard or save for other recipes),wipe out baker with paper towel,  then return chicken to the baker and chop using the salad  choppers.

Then add: 8 oz. cream cheese;1/2 cup ranch dressing; 1/2 cup texas pete; 1-4 cloves garlic cloves;  6 oz grated cheddar cheese.

Place deep covered baker back into microwave for 15 minutes. Serve with tortilla chips, scoops or crackers.

Cheese Dip

8 oz cream chees (light not fat-free)

1 cup Mayo (Dukes light- not fat free)

8 oz Mont. jack/colby jack cheese (grate yourself-donr use pre-shreaded)

2 green onions (not tops) chopped fine

Directions: mix all together and put in stone (mini round baker)or loaf pan–small stone, sprinkle real bacon bits or crumbled bacon on top; crush One sleeve of ritz crackers and sprinkle on top; microwave 5-7 minutes til slightly bubbly or in oven and cook  til bubbly; serve with ritz crackers or scoops

MINI-HAM PUFFS

1 pkg. (2½ oz.) processed sliced ham
1 small onion
½ c. shredded Swiss cheese
1 egg, lightly beaten
1½ t. Dijon-style mustard
1/8 t. black pepper
1 pkg. (8 oz.) refrigerated crescent rolls

Directions:
Preheat oven to 350º F. With Food Chopper, finely chop ham and onion; place in Batter Bowl with cheese, egg, mustard and pepper. Stir to combine; set aside. Spray Mini-Muffin Pan with Spritzer. Unroll crescent-roll dough and press into a large rectangle, pinching seams to seal. Cut rectangle into 24 equal pieces with Pizza Cutter. Place dough pieces in Mini-Muffin Pan cuts and with lightly floured Mini-Tart Shaper, press each piece into a cup shape. Dip Mini-Tart Shaper in flour as necessary to prevent sticking. With Small Stainless Steel Scoop, divide the ham-cheese mixture evenly into dough cups. Bake 15 minutes or until lightly browned. Makes 24 appetizers

Creamy Stuffed Cherry Tomatoes

(consider doubling this recipe!!)
1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons milk
2 tablespoons snipped fresh basil leaves or chives
1 garlic clove, pressed
Salt and coarsely ground black pepper to taste
24 large cherry tomatoes, seeded and cored (about 1 pound)

In small bowl, combine cream cheese, mayonnaise, milk, basil and garlic; mix well. Season with salt and black pepper. Place tomatoes into Boat; pipe cream cheese mixture into tomatoes. Serve immediately or refrigerate up to 2 hours. Yield: 12 servings
NOTE: I double this recipe!!!
Cook’s Tips: This cheese filling can be used to stuff other fresh vegetables such as split pea pods, Belgian endive leaves or celery sticks. It is also delicious spread onto thin wheat crackers.

Classic Basil Pesto

2 large garlic cloves-peeled

½ cup fresh grated parmesan cheese

¼ cup pine nuts

½ cup extra virgin olive oil

3 cup fresh basil leaves

salt and pepper

Directions:  1. Combine first 3 ingredients in food processor.  2. With machine running slowly add olive oil, then basil and continue to process to desired consistency.                3. Season with salt and fresh ground black pepper. Allow to stand for a couple hours before using.

Spinach Diamond Puffs

1 pkg. (300g) frozen chopped spinach, thawed and drained

1/2 C. carrots, finely chopped

1 T. onion, finely chopped

1/2 C. mayonnaise, regular

1/4 tsp. ground nutmeg

1/4 tsp.. salt

1/4 tsp. pepper

4 oz. Swiss cheese, shredded

1 pkg. frozen puff pastry, thawed

1 egg, lightly beaten

1 T. water

Directions:  Preheat oven to 425°F. Cover a rectangle stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl, mix well.

Lightly sprinkle flat side of cutting board with flour. Using floured pizza roller, roll half of pastry into a 12 inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)

Using a scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on stone. Brush appetizers with egg mixture.

Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry and spinach mixture. Serve warm. Yields 32 appetizers.

Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium

Cook’s Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.

Pizza on The Grill:    Use a Boboli Pizza crust, and brush the top of it with a mixture of

olive oil, red wine vinegar and some crushed garlic. Place the crust FACE down

onto the grill for about 2-3 minutes. The key to this is having the grill on

LOW LOW LOW heat.

Once that is a little crusty, pull it off the grill using your grilling tools and/or Pampered Chef’s Mega Lifter; place the pizza crust(s) on non stick cooling rack and do the toppings.. tomatoes, olives, cheeses etc.

Place pizza crust on grill again using the Mega Lifter, cook on LOW for about 5 minutes. Then turn the grill off and keep the lid on to let it finish cooking and let the cheeses get all melty. Delicious, its beautiful and people just can’t believe that they dont have to turn on their ovens to make a pizza.

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