Friday, July 31, 2009

Chicken Puffs

Chicken Puffs
recipe image
Rated: rating
Submitted By: JUANJEN
Photo By: Missy Anne
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 12
"These puffs are stuffed with a delicious creamy chicken mixture and baked. "
2 skinless, boneless chicken breast halves -
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll
1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Monday, July 20, 2009


Marlene Cain’s Famous

Preparation time: 30 minutes
Cooking time: 20-25 minutes
Yield: 24 large cookies

Large Perforated Baking Sheet (MA500380)
Large Silpat® (SP485365)
Mixing Bowl (TA000120)
Electric Hand Mixer
DD® Santoku Chef’s Knife (DD800001)
Polyamide Spatula (TA000107)
Magnetic Measuring Trio (GRP00001)
2 1/4 cups unbleached all-purpose flour,
plus 2 more tablespoons
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1/2 cup butter flavored Crisco
1/2 cup white sugar
3/4 cup light brown sugar
1 egg
2 teaspoons vanilla
1 12-ounce bag semi-sweet chocolate chips
Chopped walnuts, optional
Place the Silpat® on the Perforated
Baking Sheet and set aside. In a small bowl,
combine flour, baking soda, and salt and
set aside. In the Mixing Bowl combine
butter, butter flavored Crisco, white sugar,
and brown sugar with an electric hand
mixer on high until well-blended. Add egg
and vanilla and mix until blended. Add
flour mixture and mix on low speed just
until dry ingredients are incorporated.
It may be necessary for you to mix by
hand. Do not over-beat. Dough should not
be overly creamy, it should have some
texture. Chop walnuts using the Santoku
Chef Knife. Add to mix along with
chocolate chips. Wrap in plastic and chill
the dough for at least 2 hours or overnight.

PAGE 26): You can refrigerate the dough indefinitely
and use when needed. Make sure oven rack is in
center position and preheat oven to 325 degrees
Fahrenheit. Make large golf-ball sized balls and
place an inch apart on the Silpat®. Bake for 20 to
25 minutes, or until edges of cookie just begin to
brown. Time will vary depending on your oven
and the size of the cookie. Remove from oven and
let sit for two minutes before removing with the
Polyamide Spatula and placing on a solid surface,
such as our Cutting Board, to cool (Caution: cooling
racks imprint the bottom of the cookie).

Monday, July 13, 2009

Sparkling Citrus Cooler

Sparkling Citrus Cooler

Pampered Chef

1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 lemon, 1 lime, 1 orange
2 liters (8 cups) chilled sparkling water

Place lemonade and orange juice concentrate in Family-Size Quick-Stir(R) Pitcher. Using Lemon Zester/Scorer, score fruit in one continuous spiral, top to bottom. Slice each fruit into eight wedges using Utility Knife; place four wedges of each fruit into pitcher. Reserve remaining wedges for garnish. Add sparkling water to pitcher; plunge until contents are thoroughly mixed. Garnish each glass with one fruit wedge. Serve immediately. (Yield: 12 (1-cup) servings