Loaded Baked Potato Chowder

This recipe is really easy and really yummy!

Ingredients
3 large baking potatoes
3 1/2 cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
2-3 green onions with tops
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon,
sour cream or steamed broccoli florets

Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef’s Knife.
Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper, and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings

Satay Chicken Pasta Salad

This recipe is yummy! I've heard of a lot of recipes lately that have peanut butter and chicken in them, and it sure turns out great. Once again, it's a Pampered Chef recipe.

8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix (This is a Pampered Chef seasoning, but you can use others)
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
½ cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef’s Knife. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Yield: 6 servings

Fresh Pineapple Salsa

Another Pampered Chef recipe. Soooo yummy.

2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeño pepper
1 medium pineapple
1 lime
1/2 tsp salt




Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.


Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.



Yield: 16 servings (3 cups)

Fruit Topped Triple Chocolate Pizza

Okay, so this is a Pampered Chef recipe and it is one of my favorites.

1 Package (18 oz) refrigerated chocolate chip cookie dough
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
¼ cup powdered sugar
1 cup thawed frozen whipped topping
12-16 strawberries, cut in half
1 can (11 oz) mandarin orange segments, well drained
¼ cup semi sweet chocolate morsels
1 tsp vegetable oil

1. Preheat oven to 350 degrees F. Shape cookie dough into a ball and place in center of Large Round Stone. Using lightly flours baker’s roller, roll dough to a 12 inch circle, about ¼ inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using serrated bread knife; cool completely on baking stone.
2. Place white chocolate and milk in small batter bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In classic batter bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.
3. Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate morsels and vegetable oil in small micro-cooker; microwave uncovered, on high 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.
Yield: 16 servings

You can use any kinds of fruit you want too. Raspberries taste great on it.

Oriental Bow-Tie Pasta Salad

Blend together in blender:

3/4 c. vegetable oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 tbsp. sugar

1/2 tsp each, salt and pepper

16 oz. bow-tie pasta - cook to package directions, drain. Add 2 cups cooked, cubed chicken.

Mix dressing, pasta and chicken to marinate overnight in the fridge. Then add the following ingredients:

1 1/2 bags baby spinach leaves

6 oz bag of craisins

(3) 11 oz cans mandarin oranges

(2) 6 oz cans sliced water chestnuts

1/2 cup chopped parsley flakes

6-8 green onions, chopped

1/4 c. sesame seeds

6 oz honey roasted peanuts (optional)

Gently fold together and store in air-tight container in your fridge for several days.

Homemade Oreo Chocolates

HOMEMADE OREO CHOCOLATES

You will need:

~ 1 full package of OREO cookies (Here I used mint ones but regular double stuf are yummy too)
~ 1 8 oz. package of cream cheese (softened)
~ milk chocolate bark (I like using the bark because it dries fast and is so easy to work with)
~ white chocolate bark

Crush package of OREOs completely. I used a small food processor In a bowl, mix the OREO's and cream cheese together.

Form into quarter sized balls.

Following chocolate bark package directions, melt choclate (about 3-4 squares at a time). Drop a ball into melted chocolate. Using a spoon, cover ball with chocolate then roll ball onto parchment paper or wax paper Melt white chocolate bark ( I only needed 3 squares) place inside a snack size baggie and make a small cut in one corner drizzle white chocolate over balls in a zig-zag pattern.

Refrigerate until ready to eat.
I used milk chocolate and white chocolate chips. I dipped some in the white chocolate instead, and I actually think I preferred the ones dipped in white chocolate. They were delicious.
Makes approx. 48 quarter sized Oreo Chocolates
found on Sugardoodle.net

Smothered Mexican Lasagna

Ingredients:

1 1/2 pounds ground turkey or beef

1 bunch green onions, chopped

1 package taco seasoning mix

2 cups water

1 (14.5 ounce) can diced tomatoes, undrained

1 (4 ounce) can diced green chile peppers, undrained

1 (15 ounce) container ricotta cheese

2 eggs

8 (10 inch) flour tortillas

1 (8 ounce) container sour cream

1/2 cup salsa

Directions:

1.) Preheat oven to 400 degrees. Brown ground beef/turkey. Stir in onions, taco seasoning mex, water, diced tomatoes with juice, green chiles with juice. Reduce to medium heat.

2.) In medium bowl, mix together eggs and ricotta cheese. Place 2 tortillas in bottom of 9 X 13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over cheese. Repeat layers until all is used up.

3.) Bake for 20 minutes, or until sauce is bubbly. In small bowl, combine salsa and sour cream. Serve in bowl on the side.

Filled French Bread Loaf

1 lb. ground beef
1/2 c. chopped green pepper
1 can cheddar cheese soup
1 loaf French Bread
1 onion (or minced onion)
1/2 c. chopped celery
2 tbsp worcestershire sauce
grated cheese

Brown beef and onion, drain. Add salt and pepper to taste. Add green pepper, celery, soup, and worcestershire sauce. Simmer for 5 minutes. Cut loaf in half lengthwise. Scoop out inside of bread. Keep 2 cups of bread pieces. Butter top and bottom of bread. Add 2 cups of bread crumbs to meat mixture. Put in bottom half of bread. Top with grated cheese. Put top bread piece on. Wrap in foil and bake at 350 degrees for 20 minutes.

Cheeseburger Soup

1/2 lb. ground beef

3/4 c. chopped onion

1 c. diced celery

3/4 c. carrots

1 tsp basil

1 1/2 c. milk

1/2 tsp pepper

8 oz american processed cheese (or shredded cheddar cheese)

1/4 c. flour

4 tbsp butter

3 c. chicken broth

4 c. diced potatoes

1 tsp parsley

3/4 tsp salt

1/4 c. sour cream, optional

Brown beef and drain. Saute onions, carrots, celery, basil, and parsley in 1 tsp butter until tender for 10 minutes in large pot. Add broth, potatoes, and beef. Bring to a boil and reduce heat. Cover and simmer for 10-12 minutes or until potatoes are tender. In a small skillet, melt remaining 3 tbsp butter. Add flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook until cheese melts. Blend in sour cream before serving.

Chicken Crescent Rolls

1 3-oz pkg cream cheese, softened

2 tbsp butter, melted

2 cup chicken, cooked and cubed

1/4 tsp salt

1/8 tsp pepper

3 tbsp milk

1 tbsp chives, chopped (or chopped onion)

1 tbsp pimientos (optional)

2 8-oz cans refrigerated crescent rolls

1 tbsp butter, melted

1/4 c. seasoned croutons, crushed

Blend cream cheese and 2 tbsp melted butter. Add chicken, salt, pepper, milk, chives, and pimiento. Mix well.

Separate crescent dough into triangles. Spoon mixture near base of triangle and roll up, crescent roll style. Brush each roll with melted butter, then dip in crouton crumbs. Place on ungreased baking sheet and bake 20-25 minutes at 350 degrees or until golden brown. Serve hot with any favorite cream sauce, diluted with about 1/2 can of milk.

Pizza Roll Ups

1/2 lb ground beef

1 (8 oz) can tomato sauce

1/2 c. shredded mozzarella cheese

1/2 tsp. oregano

1/2 tsp. basil

2 (8 oz) cans refrigerated crescent rolls

Brown beef and drain fat. Add tomato sauce, oregano, basil, and mozzarella cheese. Separate crescent rolls into eight rectangles, pinching seams together. Place about 3 tbsp meat mixture along one side of each rectangle. Roll up, jelly roll style, starting with a long side. Cut each roll into 3 pieces. Place seam side down 2 in. apart on greased baking sheet. Bake at 375 degrees for 15 minutes or until golden brown.

Round Steak and Gravy

1 1/2 lb thin cut round steak

1 can cream of mushroom soup

1 can french onion soup

1 can water

Sear both sides of steak. Trim fat from the steak and cut into bite sized pieces. Put in crockpot. Combine both soups and water. Pour over steak. Cook on low heat 6-8 hours. Gravy will be thin. If you want to thicken, add flour and water last hour of cooking.

String Pie

1 lb ground beef

8 oz pkg spaghetti noodles, cooked and drained

2 eggs, beaten

1 c. cottage cheese

1/2 c. chopped onion

1 jar (15 oz) spaghetti sauce

1/3 c. grated parmesan cheese

2 tbsp melted butter

1/2 c. mozzarella cheese

Brown beef and onion. Drain fat. Add jar of spaghetti sauce. Mix well and simmer.

Combine hot spaghetti noodles, parmesan cheese, eggs, and butter in large bowl. Mix well.

Place noodles mixture in bottom of 9 X 13 dish. Spread cottage cheese over noodles. Pour sauce over cottage cheese and sprinkle mozzarella cheese over top. Cover and bake at 350 degrees for 20 minutes.

Sloppy Joes

1 lb ground beef

1 c. fresh or frozen chopped onion

1/2 c. green bell pepper

1 8 oz can tomato sauce

1 c. ketchup

1 tbsp brown sugar

1 1/2 tbsp worcesteshire sauce

1 1/2 tbsp lemon juice

1 1/2 tbsp yellow mustard

1/4 tsp garlic powder

1/4 tsp pepper

hamburger buns

Brown beef, drain off fat. Add onion and green pepper. Cook until pepper is tender. Stir in tomato sauce and next 7 ingredients. Cook over medium high heat 10 minutes or until slightly thick.

Pumpkin Dessert

1 Yellow Cake Mix (take out 1 cup for topping)

1 Egg

1 Cube Melted Butter

*Mix together and pat in 9 X 13 pan

1 Large can Pumpkin Pie Mix

2 Eggs

2/3 Cup Milk

*Mix Together & pour over crust

Topping:

1 cup reserved cake mix

1/2 cup sugar

1 tsp. cinnamon

3 tsp. butter/margarine (cut in)

*Put on top of rest. Bake at 350 for 1-1 1/4 hours. Add cool whip once cooled.