Mini Carrot Cake Cups

This recipe has become a new favorite of mine. I never thought I liked carrot cake... until a few months ago. Now I'm addicted.

Ingredients
Cups
1 pkg (9 oz) yellow cake mix
1 1/2 tsp allspice
1 egg
2 tbsp vegetable oil
2 medium carrots, peeled, divided

Filling & Garnish
6 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup thawed frozen whipped topping
Chopped walnuts (optional)

Preheat oven to 350ºF. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 cup of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
Yield: 24 tartlets

Corn Pudding

My mother-in-law made this over the holidays and it was delicious! It's like corn bread, but with a little more pizazz. Enjoy!

2 boxes Jiffy corn bread mix
2 cans corn
2 cans creamed corn
1 cup butter
4 eggs
1 cup shredded cheese

Grease 9X13 pan. mix first 5 ingredients and pour into pan. Sprinkle with cheese. Bake at 350 for 40-45 minutes.

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.