Linda Cahill has delicious recipes from Pampered Chef for any occasion. Fall is here with cooler weather and Halloween is coming up.
Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered.
Linda is an Independent Advanced Director at Pampered Chef. Each month she shares tips and recipes from Pampered Chef.
This month, Linda has some fun and easy recipes for your table to help you stay in the action and away from the stove.
Sunday football or spooky Halloween party – Linda knows just what to serve
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
SPINACH EGG BAKE
INGREDIENTS:
1 tbsp. (15 mL) oil
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 tsp. (5 mL) salt
½ tsp. (2 mL) black pepper
1 garlic clove, pressed
2 cups (500 mL) firmly packed spinach leaves
½ cup (125 mL) milk
4 oz. (125 g) cream cheese
5 large eggs
5 English muffins
Optional toppings: Finely grated Parmesan cheese, chopped basil, sliced spinach
DIRECTIONS:
Preheat the oven to 450°F (230°C).
Heat the oil in the 10" (25‑cm) Nonstick Fry Pan over medium heat for 3 minutes. Add the onion, bell pepper, salt, and pepper. Cook and stir for 4–5 minutes, or until the onion is softened.
Add the garlic and spinach and stir. Cook for another 2–3 minutes, or until the spinach has cooked down completely.
Stir in the milk and cream cheese. Continue stirring until smooth. Bring to a low boil.
Turn off the heat. Make 5 shallow imprints in the creamy mixture. Crack one egg into each well. Carefully transfer to the oven. Bake for 9–11 minutes, or until the egg whites have set but the yolks are still runny. (Cook longer if you prefer firmer yolks.)
While the eggs are cooking, toast your English muffins.
Remove the pan from the oven. Let it stand for 2 minutes. Garnish with Parmesan cheese, chopped basil, and sliced spinach. Serve with or on top of the English muffins.
Yield: 5 servings
Nutrients per serving: U.S. nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 215 mg, Sodium 850 mg, Carbohydrate 31 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 15 g
Cook's Tips: Use the base to serve as a great dip! Just omit the eggs, stir in chopped artichokes, top with grated Parmesan cheese, and serve bubbly!
Make the sauce ahead of time! When you’re ready, heat it up in the pan, top with the eggs and follow the remaining directions.
Add sliced mushrooms or shredded chicken to make it even more hearty.
APPLE CINNAMON FRENCH TOAST
INGREDIENTS:
1 loaf (8 ounces) of French bread
6 eggs
1 1/2 cups milk
8 tablespoons sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Granny Smith apples
2 tablespoons butter or margarine
Maple-flavored syrup
DIRECTIONS:
Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in a single layer in Baker.
In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of sugar, vanilla, and salt. Pour over bread. Combine the remaining 5 tablespoons of sugar and cinnamon in a Flour/Sugar Shaker. Peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of the apples over the bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate for 1 hour or overnight.
Preheat the oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, for 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.
Yield: 8 servings of 2 slices of French toast and 2 tablespoons of syrup
Nutrients per serving: Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g
Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.
Did you know? You can use the Apple Peeler/Corer/Slicer on potatoes to prepare oven-baked curly fries. This tool works best with fresh, firm, uniformly shaped apples, and potatoes.
HOT APPLE CIDER WITH SHRUNKEN APPLE HEADS
INGREDIENTS:
cinnamon sticks
1 small orange
7 small Granny Smith apples (about 2 lbs./1 kg)
2 small lemons, divided
whole cloves (optional)
1 gallon (3.78 L) of fresh apple cider
½ cup (125 mL) pure maple syrup
2 cups (500 mL) spiced rum or 1½ cups (375 mL) cinnamon whiskey (optional)
DIRECTIONS:
Preheat the oven to 250°F (121°C). Line the Large Sheet Pan with parchment paper and set it aside.
Place the cinnamon sticks in the Herb Infuser. Using the Serrated Peeler, peel the rind of the orange. Place as much of the rind as possible into the infuser, then close the lid.
Peel the apples and cut them in half lengthwise. Using the Core ‘N More, scoop out the seeds and core. Then carve the rounded side of each apple half using the Core ‘N More and a paring knife to create faces. Juice the lemons into a small bowl. Dip apples in the juice and then transfer them to paper towels to drain. Reserve remaining juice.
Place apples face-side up on the prepared sheet pan. Press cloves into the “eye” sockets or as noses, if desired. Bake for 1 hour, 30 minutes, or until apples are dry and begin to brown around the edges.
Meanwhile, place the Herb Infuser in the bottom of the Rockcrok® Dutch Oven XL. Add apple cider and maple syrup. Heat the cider, covered, on low heat while the apples are baking. (Do not let the mixture come to a boil; otherwise, turn off the heat).
When ready to serve, remove the Herb Infuser and stir in the reserved juice and optional rum or whiskey. Add the shrunken “skulls” to the cider. For each serving, top with one shrunken “skull.”
Yield: 14 servings
Nutrients per serving: U.S. Nutrients per serving (about 1 cup/250 mL): Calories 210, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 53 g, Fiber 2 g, Sugars 46 g, Protein 0 g
Cook's Tips: If desired, the orange can also be juiced, and the extra juice added to the cider before serving.
FRANKENSTEIN CHEESE SPREAD
INGREDIENTS:
Cheese Spread
½ large carrot, peeled, ends trimmed, divided
3 mini sweet red peppers, stems removed and seeded
2 green onions, cut into 2" (5-cm) lengths
2 pkg. (8 oz/250 g each) ⅓ less fat cream cheese (Neufchâtel), softened
3 tbsp. (45 mL) reduced-fat mayonnaise
2 oz. (60 g) cheddar cheese, grated (½ cup/125 mL)
1 tbsp. (15 mL) Garlic & Herb Rub
1 tsp. (5 mL) Worcestershire sauce
Toppings
1 container (8 oz/250 g) prepared guacamole (about 1 cup/250 mL)
1 mini sweet red peppers, stems removed and seeded
4 extra-large pitted ripe black olives
1 pretzel rod
1/4 cucumber
Balsamic glaze or black decorating gel
DIRECTIONS:
For the cheese spread, cut a 2” (5-cm) piece from the narrow end of the carrot; set aside the remaining piece. Place carrot, bell peppers, and onions in a Manual Food Processor and process until finely chopped.
Add the veggies to a medium mixing bowl. Add remaining cheese spread ingredients to the bowl and mix until well blended.
Place a large sheet of plastic wrap in the 5¼ cup (1.25 L) Rectangle Leakproof Glass Container (or another container approximately 7” x 5” / 17.5 cm x 12.5 cm). Spread the cheese mixture evenly in the container and wrap the top of the spread with plastic wrap. Refrigerate at least 1 hour or overnight.
When ready to decorate, unwrap the cheese spread and invert onto the Large Entertaining Platter. Spread the top and sides of the rectangle with the guacamole.
Spiralize the remaining carrot piece using the spaghetti blade on the Veggie Spiralizer. Top one short end of the rectangle with carrots to create “hair.”
Cut bell pepper in half lengthwise. Place bell pepper halves on the sides of the rectangle for “ears.” Break the pretzel rod in half; add 2 olives to each end of the pretzel rod. Insert into the bottom sides of the head for “bolts.”
Slice two pieces from the cucumber and use them for the eyes. Use the end of the cucumber for the nose.
Pipe balsamic glaze, to create “brows, mouth, and stitches.” Serve with additional pretzel rods or crackers and veggie dippers, if desired.
Yield: 24 servings
Nutrients per serving: U.S. Nutrients per serving (2 tbsp/30 mL spread): Calories 80, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugars 1 g, Protein 3 g
Cook's Tips: Be creative and use leftover vegetables or cheese to decorate.
For best results, spread with guacamole and decorate within 2 hours of serving. If making your own guacamole spread, squeeze lime juice over the spread to minimize browning.
MINI MUMMY PIZZAS
INGREDIENTS:
1 pkg. (8 oz or 250 g) refrigerated seamless crescent dough
1/4 cup (50 mL) pizza sauce
4 oz. (125 g) block mozzarella cheese
12 black olives
DIRECTIONS:
Preheat the oven to 400°F. Remove dough from the package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake for 8-10 minutes or until golden brown. Spoon about one tsp of sauce over each crust. Shave thin ribbons from the side of the cheese using the Serrated Peeler. Layer cheese at angles over the sauce to form the “wraps” of the mummy's face. Slice olives into rounds using Egg Slicer Plus® and place on each pizza to make the eyes. Remove from pan and serve.
Yield: 12 servings
CARAMEL CORN SNACK MIX
INGREDIENTS:
8 cups of popped popcorn
4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
DIRECTIONS:
Preheat the oven to 300ºF. Combine popcorn, cereal, pretzels, and pecans in a Rectangular Lid/Bowl. Combine brown sugar, butter, and corn syrup in (2-qt.) Saucepan. Cook and stir with Bamboo Spoon over medium heat until the mixture comes to a boil over the entire surface. Reduce heat to medium-low. Cook without stirring for 5 minutes. (Mixture should continue to bubble gently over the surface.) Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture in Lid/Bowl, stirring until well coated. Bake for 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to a large piece of Parchment Paper. Cool completely, breaking the mixture into clusters as it cools.
Yield: 15 cups - 15 servings of 1 cup each
Nutrients per serving: Calories 220, Fat 11 g, Sodium 290 mg, Dietary Fiber less than 1 g
Cook's Tips: You can use a microwave popcorn product to shorten your preparation time. A reduced fat (light or natural) type of popcorn will produce the crispiest results in this snack mix.
CHILI FOR A CROWD
INGREDIENTS:
1 tbsp. (15 mL) canola oil
2 medium onions, finely chopped
3 lbs. (1.4 kg) 90% lean ground beef
6 garlic cloves, pressed
⅓ cup (75 mL) chili powder
3 tbsp. (45 mL) unsweetened cocoa powder
1½ tbsp. (22 mL) cumin
1½ tsp. (7 mL) salt
1 can (6 oz./170 g) tomato paste
3 cups (750 mL) of low-sodium beef broth
3 cans (14.5 oz./411 g each) of fire-roasted tomatoes, undrained
3 cans (16 oz./454 g each) chili beans in sauce, undrained
Optional Toppings: Sliced green onion, sour cream, shredded cheddar cheese, jalapeño slices
DIRECTIONS:
Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium heat for 3–5 minutes.
Add the onions to the pot. Cook and stir, uncovered, for 2–3 minutes, or until the onions are slightly softened.
Add the ground beef and garlic. Cook over high heat for 8–10 minutes, breaking the beef into crumbles. When the beef is no longer pink, drain (if needed).
Stir in the remaining ingredients. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
To serve, top with green onion, sour cream, cheddar cheese, or jalapeño slices if you’d like.
Yield: 14 servings of 1½ cups/375 mL
Nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 65 mg, Sodium 1,030 mg, Carbohydrate 27 g, Fiber 9 g, Sugars 0 g (includes 0 g added sugars), Protein 27 g
Cook's Tips: Want to make a smaller batch of Easy Weeknight Chili? Halve the recipe and cook it in the Rockrok® Dutch Oven or 4-qt. (3.8-L) Nonstick Saucepan.
MEATBALL SUBS
INGREDIENTS:
½ cup (125 mL) mayonnaise
¼ cup (60 mL) whole grain mustard
1 lb. (450 g) ground turkey
1 egg
¼ cup (60 mL) breadcrumbs
2½ tsp. (12 mL) Rotisserie Seasoning, divided
1 tbsp. (15 mL), plus 2 tsp (10 mL) olive oil, divided
1 red bell pepper, seeded and sliced
½ yellow onion, sliced
4 sub or French rolls
4 slices Colby jack cheese
¼ cup (60 mL) chopped basil
DIRECTIONS:
Combine the mayonnaise and mustard in a small bowl. Refrigerate until ready to use.
Combine the turkey, egg, and breadcrumbs, 2 tsp (10 mL) of the seasoning, and 2 tsp (10 mL) of the oil. Form into 12 meatballs, about 1 oz. (30 g) each.
Heat 1 tbsp (15 mL) of the oil in a large skillet over medium heat for 5 minutes. Add the pepper, onion, and ½ tsp (2 mL) of the seasoning to the skillet and cook until slightly softened about 3 minutes.
Move the veggies to one side of the skillet and add the meatballs to the other side. Cook until the turkey reaches 165°F (74°C), 11–13 minutes. Flip the meatballs halfway through. Stir the pepper and onion occasionally.
To assemble, spread the mustard-mayo sauce onto the bread, and add 3 meatballs, cheese, veggies, and basil.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving: Calories 650, Total Fat 44 g, Saturated Fat 11 g, Cholesterol 150 mg, Sodium 1,420 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 3 g (includes 1 g added sugar), Protein 33 g
Cook's Tips: Don’t pack the meatballs too tightly because they’ll turn out tough and chewy. Oil your hands so the mixture won’t stick to them and gently and quickly form the meatballs.
Protein Preference: You can swap ground turkey with ground chicken or beef.
Vegetarian Variety: To make this vegetarian, skip the turkey, use a vegetarian Colby jack cheese, and sauté 1 sliced yellow onion, 1 sliced red bell pepper, and 8 oz. (250 g) of sliced cremini mushrooms. Season them with 2 tsp (10 mL) of the seasoning. Use this mixture as the filling!
Choose Your Cheese: You can swap the Colby jack cheese with pepper jack, Muenster, or mozzarella!
JALAPEÑO CHEDDAR CORNBREAD
INGREDIENTS:
2 tbsp. (30 mL) canola oil
1 cup (250 mL) buttermilk
2 eggs
½ cup (125 mL) sugar
2 oz. (60 g) cheddar cheese (½ cup/125 mL grated)
¼ cup (60 mL) pickled jalapeños, diced
¼ cup (60 mL) butter, melted
1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal
1 tbsp. (15 mL) baking powder
½ tsp. (2 mL) salt
DIRECTIONS:
Add the oil to the 10" (25 cm) Cast Iron Skillet and place it in the oven. Preheat the oven to 425°F (220°C).
Grate the cheese with the Microplane® Adjustable Coarse Grater.
Whisk the buttermilk, eggs, and sugar together in a large mixing bowl. Stir in the cheese, jalapeños, and butter.
In a separate small mixing bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk together.
Once the oven is preheated, carefully remove the skillet from the oven and pour in the batter. Bake for 25–30 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.
Yield:8 servings
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 39 mg, Sodium 500 mg, Carbohydrate 39 g, Fiber 2 g, Total Sugars 14 g (includes 13 g added sugars), Protein 7 g
Cook's Tips: We add jalapeños to the batter for an extra kick, but if you don’t like the spice, feel free to leave them out.
Want a small batch instead? Make cornbread in the 5.5” Cast Iron Skillet Set. Just use half of the ingredients, divide the batter between the two skillets, and bake for 14-15 minutes. This version serves 4. The prep time is 5 minutes and the total time is 20 minutes.
LARGE MUMMY COOKIE CAKE
INGREDIENTS:
1 pkg. (1lb,14 oz/860 g) refrigerated chocolate chip cookie dough (value size)
10 chocolate sandwich cookies
1 container (16 oz or 453 g) canned vanilla frosting, divided
2 large gum drops or mega candy-coated chocolate candies
Black decorating gel
Nonstick cooking spray
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Press and roll the cookie dough to the edges of the White Large Round Stone using a lightly floured Baker’s Roller®
Bake 18–21 minutes or until deep golden brown. Remove from the oven. Let stand at least 30 minutes or until cooled.
Spread ⅔ cup (150 mL) of the frosting over the cooled cookie to within ½" (1 cm) of the edge. Meanwhile, place cookies into the Manual Food Processor and process until finely chopped. Sprinkle evenly with cookie crumbs.
Fill the Decorator Bag, fitted with the ribbon tip with the remaining frosting.
To decorate a mummy's face, pipe “bandages” in a random pattern, being careful to keep an opening for the “eyes” about 3” (7.5 cm) down from one edge of the stone.
Flatten each gum drop with the Baker’s Roller®. Pipe a small amount of frosting on the bottom of the gum drop and place gum drops on the cookie as the “eyes” of the mummy. Squeeze a dot of decorating gel in the center of each gum drop.
To serve, carefully cut into 16 wedges with the Pizza & Crust Cutter. Wipe the cutting wheel clean in between slicing for easier cutting. (This helps prevent the frosting from sticking.)
Yield: 16 servings
Nutrients per serving: U.S. Nutrients per serving (1 wedge): Calories 400, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 58 g, Fiber 1 g, Sugars 42 g, Protein 3 g
WARM APPLE-ALMOND PASTRY
INGREDIENTS:
1 cup sliced almonds, divided
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 whole egg
1 egg yolk
1/2 teaspoon almond extract
1 package (17.3 ounces) of frozen puff pastry sheets, thawed
2 red baking apples such as Jonathan
1/4 cup apricot jam, warmed
Powdered sugar (optional)
Vanilla ice cream or thawed, frozen whipped topping (optional)
DIRECTIONS:
Preheat the oven to 400°F. Grate 3/4 cup of the almonds using a Rotary Grater. In Classic Batter Bowl, combine almonds, granulated sugar, flour, whole egg, egg yolk, and almond extract; mix well and set aside. Unfold one pastry sheet onto a lightly floured Large Round Stone with Handles. Roll to a 10 1/2-inch square using Baker's Roller®. (Corners of pastry will touch the edge of the baking stone.) Prick pastry with a pastry tool.
Spread almond mixture evenly over pastry to within 1 inch of edge. Cut apples lengthwise in half; remove stems and seeds using Core & More. Slice apple halves crosswise into 1/4-inch-thick slices using Utility Knife. Arrange slices in an overlapping pattern over filling.
Using Pizza Cutter, cut the remaining pastry into nine 1-inch-wide strips. Moisten the outer edges of the dough on a baking stone with water. Arrange five of the strips diagonally over apples, twisting dough and pressing edges to seal, and trim off any extra dough. Arrange and press the remaining four strips of dough around the edge of the pastry, forming an even border.
Bake for 30-35 minutes or until pastry is puffed and golden brown. Cool for at least 10 minutes. Spread warm jam over apples and pastry. Place remaining almonds in Small Bar Pan; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Coarsely chop almonds using Food Chopper, sprinkle over pastry. Sprinkle with powdered sugar, if desired; cut the pastry into squares. Serve warm with ice cream or whipped topping, if desired.
Yield: 12 servings
Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Carbohydrate 33 g, Protein 6 g, Sodium 210 mg, Fiber 2 g
Cook's Tips: Thaw puff pastry sheets at room temperature for about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.
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