Healthy Snack For The Beach

Fruit Salad–a healthy snack for the beach?
Combine 1 cup of coconut and vanilla pudding (the small size) in a gallon zip lock bag. Take this bag, a can opener, a can of pineapple tidbits, and a can of fruit cocktail with you. Twenty minutes before it’s time to eat, open the cans of fruit, dump into the gallon bag, and gently knead the contents, placing it in your cooler until you’re ready to eat!

Fresh Citrus?

Fresh Citrus?

The recipe calls for freshly squeezed citrus. How many do you need to purchase at the market?

The following measurements should come in handy on your next visit.
An average size lemon and lime have about 1/4 cup of juice and and an average orange has 1/3 cup of juice.

Don’t forget to zest it first….zest adds “ump” to the recipe.

Pink Martinis

Pink Martinis
Ingredients:
1 cup (250 mL) ice cubes
1/2 oz (15 mL) grenadine
4 oz (120 mL) Southern Comfort® (70 proof)

2 oz (60 mL) light rum
3 oz (90 mL) pineapple juice
2 oz (60 mL) sweet & sour mix

Directions:
Place ice in Shaker. Measure remaining ingredients into Shaker, starting with grenadine.
Secure lid and jigger on Shaker. Shake 10-15 times or until desired drinking temperature is reached. Remove lid from Shaker; pour into glasses.
Yield: 2 servings

Nutrients per serving: (about 3/4 cup/175 mL): Calories 310

Fresh Mango Margaritas!

Fresh Mango Margaritas!

2 large mangoes, peeled and cut into wedges
1/4 cup sugar
1/4 cup water
1/2 cup mango nectar
4 limes (divided)
1 tbsp sea salt
1 1/2 cups ice cubes divided
2 oz tequila , divided
mango and lime slices

1. For mango puree, finely chop mango wedges using food chopper. Place mangoes, sugar and water into batter bowl. Microwave on HIGH for 2-3 minutes until sugar is dissolved and mixture is hot.
2. Pour mango mixture into strainer over classic batter bowl. Press using classic scraper. Add enough nectar to mango puree to measure 1 1/2 cups. set aside. Juice limes to measure 1/2 cup . (Reserve one for the juiced lime halves).
3. Place salt onto appetizer plate. Rub cut ends of reserved lime half around edges of four dots martini glasses; dip glasses into salt. Fill shaker with half each of the ice, lime juice, puree and tequila. Secure lid on shaker and shake vigorously until chilled. Garnish with mango and lime slices….

Request: Recipe for Tiramisu

“Hey! Do you have a Pampered Chef recipe for Tiramisu? My neighbor had it the other night and said it was wonderful.”

Yes, I do. Below are two recipes for Tiramisu. One is Brownie Squares and the other, a Trifle…..
Bon Appetite!
Yvonne

Tiramisu Brownie Squares

1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

1. Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.

2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.

3. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice& Serve .

Yield: 20 servings or 30 sample servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 44 g, Protein 3 g, Sodium 310 mg, Fiber 0 g
Source: Pampered Chef

Tiramisu Brownie Trifle – Pampered Chef Recipe #341124

“Coffee liqueur makes a bold statement in this dramatic dessert.
If desired, use our nonalcoholic variation, as shown in Cook’s Tip.”
30 min | 10 min prep
SERVES 20

1 (18 ounce) package fudge brownie mix (plus ingredients to make brownies)
1/4 cup water (or as called for on the brownie package)
1/2 cup oil (or as called for on the brownie package)
2 eggs (or as called for on the brownie package)
1 (16 ounce) container frozen whipped topping, thawed, divided
2 (1 1/2 ounce) dark chocolate bars, divided
1/2-1 cup coffee liqueur (see Cook’s Tip)
1/2 cup water
3 tablespoons instant coffee granules
2 (8 ounce) packages cream cheese, softened
1 (3 1/3 ounce) package vanilla flavor instant pudding and pie filling mix

Preheat oven to 375°F

Line Large Sheet Pan with a 20-inchpiece of Parchment Paper; set aside.

Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.

Meanwhile, attach open star tip to Easy Accent Decorator. Fill with about 3/4 cup of the whipped topping; set aside.

Chop 1 1/2 of the chocolate bars using Food Chopper; set aside.

For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk.

In Stainless (4-quart) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.

Cut brownie into 1-inch cubes using Pizza Cutter. If desired, using Chef’s Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.

To assemble trifle, place one-third of the brownie cubes into Trifle Bowl.
Layer one-third of the filling evenly over brownies.
Repeat layers two more times.
Pipe whipped topping in rows 1/2 inch apart over filling.
Grate remaining chocolate bar over whipped topping using Rotary Grater.

Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.

“It’s 5 o’clock somewhere”,,,,The “Quick Stir Family Pitcher” to the rescue

Most recipes serve 4-6, so a double batch is probably necessary….

Pina Colada (with Rum) (makes more than 4-6 servings)
46 oz can pineapple juice 18 oz Malibu rum
16 oz can cream of coconut (in the wine section at stores)
Mix all in Quick Stir pitcher with ice

Mimosa Punch
12 oz can thawed orange juice concentrate 1 liter club soda
1-2 bottles sparkling wine or champagne
Put orange juice in gallon Quick Stir Pitcher. Pump to soften. Add 4 c cold club soda, fill with sparkling wine and pump to mix. Add crushed ice, if desired

Margaritas Please
12 oz frozen limeade 1 can water
½ can Tequila (I use more!) juice of ½ lime
Juice of ½ orange ½ bottle Corona
Using Citrus Press, squeeze juice of lime and orange into pitcher. Fill with ice, then add all other ingredients, pump and enjoy!

Yummy Lime Sipper
12 oz can frozen lemonade 4 c lime sherbet 2 liter Sprite
Pour lemonade into Quick Stir Pitcher. Add 2 c of sherbet, plunge till well mixed. Fill pitcher with sprite. Can garnish glasses with lime slice. Optional: can add vodka

Pink Panty Droppers J
1 can frozen pink lemonade 2 bottles pink or red fruity wine coolers
1 bottle or can of beer 2-3 shots vodka
1 can water
Combine all in Quick Stir Pitcher with ice and serve

Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!

Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!
* 2 packages of Pillsbury refrigerated crescent roll dough (you won’t want to substitute with a cheaper brand – your recipe won’t turn out like it should) * 2 cups (1 small bag) semi-sweet chocolate morsels
* 2 cups miniature marshmallows * 4 cinnamon graham crackers * 1/2 cup flour * 1/2 cup sugar
* 1/4 cup butter (not margarine) * 1 egg * cinnamon and sugar mix * 1 tablespoon lemon juice
* 1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Arrange crescent roll dough out on a Flat Baking Stone using the “braid” technique. (Step by step picture/photo instructions for this braid technique can be found in Pampered Chef’s “All The Best Cookbook”.
Roll dough out using the Baker’s Roller.
Tip: cover the dough with plastic wrap so your Roller won’t stick to the dough!

First layer: using the Flour/Sugar Shaker, sprinkle cinnamon and sugar mixture generously over the dough. ??Chop graham crackers using Food Chopper. Sprinkle chopped crackers on top as the “next layer.”

Next layer: sprinkle all but a few of the chocolate morsels on top.
Next layer: sprinkle the mini marshamallows on top.

Next step: braid.

Combine flour, sugar, 1 tablespoon of vanilla and 1 tablespoon lemon juice. Cut butter into this mixture with a fork making a crumble topping. Using Egg Separator, separate one egg, and then brush on top of braid using the Chef’s Silicone Basting Brush. Sprinkle the crumble mixture over the top and then sprinkle the remaining chocolate chips for the grand finale!

Bake in the oven for 20 – 25 minutes @ 350 degrees or until golden brown.
Enjoy!
(Thanks to Director, David Meenan:for sharing this recipe)

No Knead Ciabatta Bread

Baker’s Corner – No Knead Ciabatta Bread
This has been one HOT recipe! No one can believe how easy it is.
Try it…it’s delicious and only costs 35 cents to make!

No-Knead Bread
“Thanks to Jim Lahey for developing this recipe and to Cecilia Simonis for sharing.”

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water

Step 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Step 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.

Step 3. 1 ½ hours into the 2 hour rising, preheat oven to 450 degrees & place the empty Covered Baker with lid in oven for 30 minutes. (This is the only recipe I have ever preheated a stone for!)

You want the Covered Baker blazing hot. Dump the dough into the Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off.

Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a rack.

Can’t wait??
OK…go ahead. Get a stick of butter and and eat it.
We don’t have the patience in our house either to let it cool, either! Karan Heuvelink Josephus (thanks to Senior Executive Director for sharing this recipe)

Chocolate “after 5”

Drink Ideas:
Chocolate Mint Martinis– A new style martini with a sweet finish & delicious chocolate mint flavor.
2 ounces vodka,1 ounce white creme do cocoa,Dash of white creme de menthe

To make a chocolate rim, rub a wedge or lime around the rim, then dip it in a saucer of fine chocolate powder. Or take chocolate syrup and pour up and down inside of glass to give a swirl effect.

Pour ingredients into a mixing glass (shaker) with ice and stir. Strain into a cocktail glass.

Chocolate Shooters– Core strawberries so that you can pour the crème de cocoa into the strawberries and top off with whip cream, sure to be a real crowd pleaser!
24 cored strawberries, 1 can whip cream (fat free optional), 1 bottle white crème do cocoa

A Great Salad Recipe

Great Salad Recipe (You can omit the meat cooked in the Deep Covered Baker)

I display in my large rectangular server or my large bamboo platter
Ingredients
1 pound pork, turkey, or chicken tenderloin (cook in microwave in Deep Covered Baker)

1 package spinach leaves (can substitute green leaf head lettuce) spin leaves or lettuce completely dry or pat dry with paper towel
1 Small red onion
1 small bright yellow and 1 small red bell pepper–to give salad color –sliced in round
1 small container of fresh whole mushrooms-slice using an egg slicer, thin and perfect slices
1 cup size bag of walnuts
1 small orange (orange and sugar we will prepare a glaze of the fresh juice of the orange using a citrus press) to use on the walnuts which I bake on a small bar pan for 8-12 minutes @ 400 degrees in oven or a few minutes in microwave
1 small container of cherry or grape tomatoes (sliced)
1-2 large cucumbers (Use corer to take out seeds) and thinly slice and then half.

I layer the salad as the ingredients are listed.

Dressing:
1 cup oil (vegetable, olive or canoloa-whatever you have)
1/2 cup white sugar or splenda
1/2 cup ketchup
1/4 cup vinegar (apple cider vinegar)
Worcesterhire sauce 2 teaspoons
1 -2 cloves garlic pressed

Bon Appetite!

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