Ring in the New Year with champagne cocktail and mock cocktail recipes from Linda Cahill courtesy of Pampered Chef.

For this month, Linda shares some of Pampered Chef’s best recipes for Brunch, afternoon appetizers, or a delicious dinner of corned beef and cabbage or roast pork; both traditional dinners believed to bring luck and prosperity in the New Year.

Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

FRENCH 75 (Champagne cocktail)

INGREDIENTS:

For One Cocktail:

¾ oz. (20 mL) Simple Syrup

¾ oz. (20 mL) lemon juice

1½ oz. gin

1 cups (250 mL) ice

½ cup Champagne

1 lemon peel (optional)

For 8 Cocktails:

¾ cup (175 mL) Simple Syrup

¾ cup (175 mL) lemon juice

1½ cups (375 mL) gin

8 cups (2 L) ice

4 cups (1 L) Champagne

8 lemon peels (optional)

DIRECTIONS:

Combine the syrup, juice, and alcohol in the large cup of the Cocktail Shaker.

Add the ice to the large cup, seal the shaker, and shake vigorously.

Combine the syrup, juice, and alcohol in a large pitcher.

When ready to serve, add up to 12 oz. (350 mL) of the mixture to the large cup of the Cocktail Shaker.

Add ice to the large cup, seal the shaker, and shake vigorously.

Use the Cocktail Strainer to strain into a chilled glass(s). Top with Champagne and garnish with a lemon peel(s).

CRAN-RASPBERRY FIZZ (alcohol free beverage)

INGREDIENTS:

4 limes, divided

1 can (12 ounces) frozen cranberry juice concentrate

3 cups cold water

1 pint raspberry sorbet, softened

2 liters (8 cups) chilled ginger ale

DIRECTIONS:

Slice two of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher.

Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Scoop; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.

Yield: 16 servings

Nutrients per serving: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 34 g, Protein 0 g, Sodium 15 mg, Fiber 1 g

Cook's Tips:

If desired, 2 cups flavored vodka such as raspberry, cranberry, currant, citrus or lime can be added to this recipe.

To garnish rims of glasses, zest one lime using Microplane® Adjustable Fine Grater. Combine lime zest and 1/2 cup sugar in (1-Cup) Prep Bowl. Place a small amount of sugar mixture onto small plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into sugar mixture.

For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.

PEPPERONI PIZZA STUFFED PRETZEL

INGREDIENTS:

Canola oil for spraying stone

1 pkg. (11 oz) refrigerated thin pizza crust or a 13.8-oz (283-g) package of refrigerated pizza crust

3-4 mozzarella string cheese sticks (1 oz/30 g each), unwrapped

1/2 oz (15 g) oz (15 g) fresh Parmesan cheese

25 slices (about 1.5 oz/45 g) slices (about 1.5 oz/45 g) pepperoni slices, divided

1 egg white, lightly beaten

Optional: marinara or pizza sauce, ranch salad dressing, or mustard for dipping

DIRECTIONS:

Preheat the oven to 425ºF (220ºC). Spray the White Large Round Stone with oil using the Kitchen Spritzer.

Unroll the pizza dough onto the Pastry Mat. Using the Baker’s Roller®, roll the dough into a 17” x 12” (43-cm x 30-cm) rectangle. Cut the dough in half lengthwise with a Nylon Knife. 

Slice the cheese sticks in half lengthwise to create 8 pieces. Grate the Parmesan with the Microplane® Adjustable Fine Grater to measure 1 tbsp (30 mL). 

Using the Chef’s Silicone Basting Brush, lightly brush the upper edges of each dough half with egg white. Arrange 8 slices pepperoni along the lower edge of each dough half, then top with cheese stick pieces. Trim any excess cheese that hangs over the dough. 

For each dough half, tightly roll the dough and filling to create a rope, pinching the edges firmly to seal. Slightly stretch the dough ropes.

Move the dough ropes to the center of the stone to begin making your pretzel. Form one long rope by pinching together one end of each small dough rope. Bring the free ends of the rope together to make an open circle. Twist the free ends of the dough one time, then bring the twisted end toward yourself and fold it down onto the base of the pretzel. Brush the pretzel with egg white (some egg white may be left over) and top with the remaining pepperoni slices and grated Parmesan cheese. 

Bake for 14–18 minutes, or until the crust is golden brown. Slice or tear the pretzel and serve with your favorite dipping sauce.

Yield: 8 servings

Nutrients per serving: Calories 190, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium  470 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 2 g, Protein 9 g

Cook's Tips:

You can make this pretzel on the Large Round Stone or Medium Round Stone.

String cheese comes in several shapes and sizes—pick the brand you like best! To get the best results, no matter the string cheese size, line your slices up without overlapping, and make sure to trim any that hangs over the edges of your dough.

CORNED BEEF PUFFS

INGREDIENTS:

8 oz (250 g) thinly sliced deli corned beef

2 green onions

1 cup (250 mL) Swiss cheese

3 tbsp (45 mL) mayonnaise

1 tbsp (15 mL) country-style Dijon mustard

Flour for dusting

1 pkg. (8 oz/250 g) seamless crescent dough (see Cook’s Tip)

DIRECTIONS:

Preheat oven to 375°F (190°C).

Process the corned beef and green onions in the Manual Food Processor or Food Chopper. Scrape the mixture into a Classic Batter Bowl. Add cheese, mayonnaise, and mustard, and then mix well.

Sprinkle flour over the smooth side of the Large Grooved Cutting Board, and unroll the dough onto the cutting board.

Using the Baker’s Roller®, roll dough to an 11" x 14" (28 x 35-cm) rectangle and place it on top of a Mini Muffin Pan.

Using a plastic knife, slice the dough crosswise and lengthwise between cups to make 24 squares.

Using a heaping Small Scoop (about 1½ tbsp/22 mL), scoop filling into the cups. Bring the corners of the dough up to the center of each cup.

Bake for 11–13 minutes or until the puffs are golden brown. Remove the pan from the oven and remove the puffs from the pan.

Yield: 24 appetizers

24 servings of 1 appetizer

Cook's Tips:

Regular refrigerated crescent dough can be substituted for the seamless dough. Unroll the dough as directed in Step 4. Firmly pinch seams and continue as the recipe directs.

LOADED VEGETABLE OMELET

INGREDIENTS:

3 oz. (90 g) white mushrooms

¼ medium onion (or half of a small onion)

½ cup (125 mL) cherry tomatoes

4 oz. (125 g) colby-jack cheese

1 tbsp (15 mL) butter

8 eggs

2 tbsp (30 mL) half-and-half or milk

1 cup (250 mL) fresh baby spinach leaves

Salt and pepper, to taste

DIRECTIONS:

Preheat the oven to 350°F (180°C). Use the Quick Slice to slice the mushrooms. Use the Food Chopper or Manual Food Processor to chop the onion. Use the Close & Cut and the Coated Chef’s Knife to slice the tomatoes in half.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Preheat the Nonstick Double Burner Griddle over medium heat for 3–5 minutes, and then melt the butter on the griddle.

Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.

Place the onion and mushrooms onto the griddle. Cook and stir for 3–4 minutes, or until the onions become translucent and begin to brown. Add the tomatoes and continue to cook for 2–3 minutes until the tomatoes begin to soften and start to caramelize.

Turn off the heat. Pour the eggs over the veggies. Carefully transfer the pan to the oven and bake for 3–4 minutes, or until the eggs are almost set.

Sprinkle the spinach over the omelet, and then top with cheese. Bake for 3–4 minutes, or until the spinach starts to wilt and the cheese is melted.

Remove from oven and cut into 8 squares to serve.

Yield: 8 servings

Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 1 g, Sugars 1 g, Protein 10 g

SPEEDY ZUCCHINI HASH BROWNS

INGREDIENTS:

1 zucchini

2 tbsp (30 mL) finely grated Parmesan cheese

DIRECTIONS:

Preheat a greased griddle to medium heat. Using Veggie Strip Maker, grate zucchini, being careful to avoid seeds, and combine with cheese. Spread over griddle; press down firmly to pack with turner. Cook 5-6 minutes; flip using two turners. Cook an additional 5–6 minutes or until cooked through and golden brown. 

OVERNIGHT STEEL-CUT OATS

INGREDIENTS:

1 cup (250 mL) steel-cut oats

2 cups (500 mL) water

2 cups (500 mL) milk or non-dairy milk

3 tbsp (45 mL) brown sugar

¼ tsp (1 mL) salt

½ tsp (2 mL) vanilla extract

1 tbsp (15 mL) butter, cut into small pieces

Optional: chopped or sliced apples, pears or bananas, dried fruits, nuts, ground cinnamon, or maple syrup

DIRECTIONS:

Line the interior of the Rockcrok® Dutch Oven or Everyday Pan with parchment paper, trimming any excess paper that extends over the top edge of the pan.

Add the oats, water, milk, brown sugar, salt, and vanilla to the pan and stir to thoroughly combine. Top with the cut pieces of butter.

Cover and place the pan in the Rockcrok® Slow Cooker Stand. Cook on LOW for 8 hours.

At the end of cooking, stir the oatmeal and customize with your favorite optional toppings.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving (about 1 cup/250 mL): Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 43 g, Fiber 4 g, Sugars 17 g, Protein 9 g

Cook's Tips:

The parchment paper helps prevent oatmeal sticking to the pot while it cooks and makes cleanup easy.

CORNED BEEF AND CABBAGE

INGREDIENTS:

2–3 lbs (1–1½ kg) corned beef brisket

2 garlic cloves, pressed

1 medium onion

2 carrots

6 small red potatoes (1 lb. /450 g)

3 cups (750 mL) water

½ green cabbage, cut into wedges

Sauce

1 container (7.5 oz/212 g) chive & onion cream cheese, softened

¼ cup (50 mL) milk

3 tbsp (45 mL) prepared horseradish

DIRECTIONS:

Trim any excess fat from the brisket and place it in the Rockcrok® Dutch Oven along with the pressed garlic.

Peel and chop the onion and carrots, then cut the potatoes into quarters. Add the vegetables and water to the Dutch oven.

Place the Dutch oven in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours.

Transfer the beef to a cutting board. Add the cabbage to the Rockcrok® and microwave it on HIGH for 8–10 minutes, or until the cabbage is tender. Slice the corned beef.

In a small mixing bowl, combine all of the ingredients for the sauce. Serve with the corned beef and vegetables.

Yield: 8–10 servings

Nutrients per serving: U.S. Nutrients per Serving: Calories 420, Total Fat 28 g, Saturated Fat 11 g, Cholesterol 130 mg, Sodium 970, Carbohydrate 18 g, Fiber 3 g, Sugars 6 g, Protein 25 g

ROSEMARY PORK ROAST WITH VEGETABLES

INGREDIENTS:

1 boneless pork loin roast (3 1/2-4 lbs), rolled and tied

3 tbsp Lemon Rosemary Rub, divided (see Cook's Tip)

1 tsp each salt and black pepper

1 tbsp canola oil

1 1/4 lbs “B” size red potatoes (about 8 potatoes), quartered

10 small carrots with tops, trimmed and peeled

1 leek, trimmed and cut into 1-in. pieces

1/4 cup chicken stock

DIRECTIONS:

Preheat oven to 350ºF. Season pork evenly with 2 tbsp of the seasoning mix, salt and pepper. Heat oil in pan of Covered Roaster over medium-high heat 1-3 minutes or until shimmering. Cook pork 8-10 minutes or until browned on all sides, turning occasionally with Chef’s Tongs.

Meanwhile, toss potatoes, carrots and leek with the remaining seasoning mix in Stainless (4-qt. /4-L) Mixing Bowl until well coated. Arrange vegetables around pork in pan; add stock. Cover with lid and bake 55 minutes. Carefully remove lid and bake an additional 10-15 minutes or until internal temperature of pork reaches 145°F for medium-rare doneness.

Remove roaster from oven and let stand, covered, 10 minutes. Slice pork and serve with vegetables.

Yield: 10 servings

Nutrients per serving: Calories 340, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 15 g, Fiber 3 g, Protein 36 g

Cook's Tips:

You can substitute Lemon Rosemary Rub with Rosemary Herb Seasoning Mix.

BUTTERNUT SQUASH & APPLE STUFFING

INGREDIENTS:

1 medium butternut squash (about 2½ lbs–3 lbs / 750 g–1 kg)

3 Granny Smith apples, cored

½ cup (125 mL) butter, softened (1 stick)

2 medium onions, finely chopped (about 2 cups / 500 mL)

5 stalks celery, finely chopped (about 2 cups / 500 mL)

1 tbsp (15 mL) fresh sage, finely chopped

1 tbsp (15 mL) fresh thyme, finely chopped

3 cups (750 mL) low–sodium chicken, turkey, or vegetable stock

2 eggs

¼ cup (50 mL) fresh parsley, chopped

16 cups (4 L) ½” (1 cm) day–old, cubed French or Italian white bread (16 oz / 454 g loaf)

½ cup (125 mL) pomegranate seeds (optional)

DIRECTIONS:

Preheat the oven to 375°F (190°C).

Cut the neck of the butternut squash from the body, reserving the body for another use. Peel the neck and Spiralize with the ribbon blade (not comb blade) of the Veggie Spiralizer. Then spiralize the cored apple.

Melt the butter in the All–Purpose Pot over medium heat. Add the onions, celery, sage, and thyme and cook for 3 minutes. Add in the butternut squash and apple. Cook and stir occasionally for 5–7 minutes or until softened.

Add the broth, bring to a simmer, and then remove from the heat.

Beat the eggs in a 6–qt. (6–L) Stainless Steel Mixing Bowl and add the chopped parsley. Stir in the cubed bread and the broth mixture.

Transfer the mixture to a buttered Rectangular Baker. Cover with the Large Easy-Fit Silicone Cover and bake for 30 minutes. Uncover and bake for 15–20 minutes or until the top is golden brown. Top with pomegranate seeds, if desired.

Yield: 16 servings of (¾ cup/175 mL each)

Nutrients per serving: U.S. Nutrients per serving (¾ cup / 175 mL): Calories 190, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 7 g, Protein 6 g

Cook's Tips:

If your bread is fresh, cut bread into ½” (1 cm) cubes to make 16 cups (4 L). Spread the cubes out onto 1–2 baking sheets and dry in a 300°F (150°C) oven for 15–20 minutes. The bread cubes can be made 2–3 days in advance and stored in an airtight container or in a resealable plastic bag.

APPLE, BEET & CARROT SALAD

INGREDIENTS:

1/2 orange

1 tbsp (15 mL) white wine vinegar

1 tbsp (15 mL) fresh snipped basil leaves

1/4 tsp (1 mL) salt

1/8 tsp (0.5 mL) black pepper

1 tbsp (15 mL) canola oil

1 red or golden medium beet, or other desired root vegetable such as kohlrabi, peeled and ends trimmed

1 large carrot, peeled, cut into half or thirds

2 medium-sized apples such as Granny Smith or Gala, cored

DIRECTIONS:

For the dressing, juice one orange half; keep the other half for another use. Pour ¼ cup (50 mL) of the juice into a small bowl.

Add the vinegar, basil, salt, and pepper to the bowl. Slowly whisk in the oil until the ingredients are well combined. Cover and refrigerate until you’re ready to use it.

For the salad, spiralize the beet with the spaghetti blade on the Veggie Spiralizer. (If you’re using red beets, place the spiraled beets in a medium bowl and soak them in cold water for 10 minutes to minimize bleeding. Replace the water as needed, and rinse the Veggie Spiralizer before proceeding.)

Spiralize the carrot. The thinner end of the carrot may not be able to be spiralized. Reserve it for another use. Place the spiralized carrots in a serving bowl. 

Switch to the fettuccine blade and spiralize the apples. Add them to the serving bowl.

Drain the beets and dry them with a paper towel. Add the beets and half of the dressing to the serving bowl, and toss until the noodles are well coated. Add additional dressing to taste.

Yield: 8 servings

Nutrients per serving: (about ¾ cup/175 mL): Calories 60, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g

Cook's Tips:

Golden beets can brown quickly if they’re not tossed with the vinaigrette after spiralizing. If you’re not dressing them immediately, toss golden beets in equal ratio of lemon juice and water.

The bright, vibrant colors of your favorite fruits and veggies don’t just make them pretty; they also provide lots of healthy benefits. The pigments that give beets their rich colors are called betalains, and they’re a very good source of manganese and vitamin C.

BANANA CREAM BROWNIE SQUARES

INGREDIENTS:

3/4 cup (175 mL) dry roasted peanuts, divided

1 pkg. (15-17 oz or 450 g) brownie mix (plus ingredients to make brownies)

3 medium bananas, divided

1 pkg. (3.4 oz or 102 g) vanilla instant pudding and pie filling

2/3 cup (150 mL) cold milk

1 container (8 oz) frozen whipped topping, thawed, divided (3 cups/750 mL)

Chocolate curls (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Chop peanuts using Food Chopper. Prepare brownie mix according to package directions; stir in 1/2 cup (125 mL) of the peanuts. Pour into Square Baker or Small Baker. Bake according to package directions or until wooden pick inserted into center comes out clean. Cool completely.

Using Egg Slicer Plus®, slice two of the bananas; place in single layer over brownie. In Classic Batter Bowl, combine pudding mix and milk; whisk just until mixture begins to thicken. Gently fold in 2 cups (500 mL) of the whipped topping. Spread pudding mixture over bananas. Refrigerate 30 minutes.

Slice remaining banana. Sprinkle remaining peanuts over pudding mixture. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Cut dessert into squares; garnish with whipped topping, banana slices and chocolate curls, if desired.

Slice remaining banana. Garnish each square with banana slices, chocolate curls, if desired, and a strawberry fan. Serve using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 49 g, Protein 6 g, Sodium 180 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 1 1/2 fruit, 3 fat (3 1/2 carb)

Cook's Tips:

To make chocolate curls, hold Vegetable Peeler across the narrow side of a 1-oz (30-g) square of semi-sweet baking chocolate. Using even pressure, push the blade away from you to create curls.

This dessert can be prepared through Step 3 several hours in advance. Just before serving, garnish as recipe directs in Step 4.

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill

Email her at lindathechef@gmail.com.