Linda Cahill has delicious recipes from Pampered Chef for any occasion.

January is one of our coldest months, so think about warm comfort foods.

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.

If you’re having a weekend football or hockey 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?”

ICED COFFEE LATTE

INGREDIENTS:

1/3 cup instant coffee granules

1/2 cup boiling water

1 can (14 ounces) of sweetened condensed milk (not evaporated milk)

2 cups cold water

1-quart cold low-fat chocolate milk

 Ice cubes

DIRECTIONS:

Place coffee granules in Small Batter Bowl. Add boiling water; whisk using Stainless Whisk. Whisk in sweetened condensed milk and cold water until completely blended.

Pour coffee mixture into Quick-Stir® Pitcher. Add chocolate milk; plunge to mix. Chill for at least 1 hour. Serve over ice.

Yield: 8 servings of 1 cup

Nutrients per serving: Calories 250, Total Fat 4.5 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 43 g, Protein 8 g, Sodium 130 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving: 3 starch (3 carbs)

CHOCOLATE-APRICOT TEA RING

INGREDIENTS:

Ring

½ cup (125 mL) dried apricots, chopped

½ cup (125 mL) sliced almonds, chopped, divided

½ cup (125 mL) of semi-sweet chocolate chips

2 pkg. (8 oz/250 g each) crescent rolls

2 tbsp. (30 mL) apricot preserves

Glaze

¾ cup (175 mL) powdered sugar

2-3 tsp (10-15 mL) milk

DIRECTIONS:

Preheat the oven to 350°F (180°C). Combine the apricots, half of the almonds, and the chocolate chips in a medium mixing bowl.

Unroll the crescent dough into 2 rectangles on a cutting board; do not separate the dough. Using a lightly floured rolling pin, roll the dough to press the seams together. Spread each dough rectangle with 1 tbsp (15 mL) of the preserves; top evenly with the chopped apricot mixture.

Starting with the long side of each rectangle, roll the dough jellyroll style and press seams together to seal. Place the rolls, seam-side down, on the Large Round Stone. Join the ends of the rolls together to form a large ring. Use a knife to cut from the outside of the ring to within 1" (2.5 cm) of the inside of the ring, making cuts at the perforations in the dough. Turn each section on its side, so the filling shows.

Bake for 25–30 minutes, or until it’s golden brown. Remove the pan from the oven and let it cool slightly.

Meanwhile, combine the powdered sugar and milk in a small bowl to make the glaze.

Drizzle the glaze over warm coffee cake and sprinkle with the remaining almonds.

Yield: 12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 260, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 33 g, Fiber 1 g, Sugars 19 g (includes 11 g added sugar), Protein 4 g

Cook's Tips: This coffee cake is best when served the same day it is prepared.

DENVER OMELET

INGREDIENTS:

1 tbsp. (15 mL) butter, divided

2 tbsp. (30 mL) finely chopped onion

2 tbsp. (30 mL) finely chopped red bell pepper

2 tbsp. (30 mL) finely chopped green bell pepper

3 tbsp. (45 mL) diced ham

2 eggs

1 tbsp. (15mL) water

⅛ tsp. (0.5 mL) salt

⅛ tsp. (0.5 mL) pepper

2 tbsp. (30 mL) cheddar cheese, shredded

Optional garnish: sliced green onions

DIRECTIONS:

Melt ½ tbsp (7 mL) of butter in the 8.5" (21-cm) Nonstick Fry Pan over medium heat. Add the onion and bell peppers. Cook until softened, about 3 minutes. Add the ham and continue cooking over medium heat for 2 minutes. Remove from the pan; set aside.

Whisk together the eggs, water, salt, and pepper in a small bowl. Melt the remaining ½ tbsp (7 mL) of butter in the pan over low heat.

Swirl the butter around the pan to coat the bottom and sides. Pour the egg mixture into the pan. Let it sit for one minute undisturbed for the bottom to begin to set. With a rubber scraper, gently push one edge of the egg into the center of the pan then tilt to allow the still-liquid egg to flow underneath. Repeat with the other edges until there is no liquid left. The egg should be able to easily slide around in the pan. If it sticks, loosen the bottom with a spatula.

Add the ham filling to one-half of the egg.

Using the omelet spatula, fold the egg over the filling. Continue cooking for 1 more minute. Slide the omelet onto a plate and serve

Yield: 1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 370, Total Fat 28 g, Saturated Fat 14 g, Cholesterol 440 mg, Sodium 540 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 24 g

Cook's Tips: Elevate the flavor with a different cheese like smoked gouda or pepper jack!

BAKED BRIE SUNFLOWER

INGREDIENTS:

½ tbsp. (7 mL) oil for brushing

1 wheel (8 oz./250 g) brie cheese

2 pkgs. (13.2 oz. or 397 g each) of refrigerated puff pastry sheets

¼ cup (60 mL) prepared mixed berry jam

¼ cup (60 mL) butter, melted

1 pkg. (0.75 oz./21 g) fresh rosemary

DIRECTIONS:

Preheat the oven to 425°F (220°C) and brush the Large Round Stone with oil.

Trim the rind off the top of the brie.

Unroll one sheet of puff pastry onto the stone. Place the brie in the center of the sheet. Spoon the jam on top of the brie.

Brush the dough with melted butter. Unroll the second sheet of puff pastry and place it on top, turning the sheet so the long and short sides are alternating.

Press the sheets of dough together and gently push out any air around the brie. Poke holes with a fork or knife in the top of the crust covering the brie to vent.

Using a knife or pizza cutter, trim the edges of the pastry around the stone to create a circle. Use the scraps to make extra twists and place them on a baking sheet.

Cut the circle of dough into 16 strips, starting at the edges, and leaving ½" (1 cm) around the brie. Twist each strip.

Place a sprig of rosemary on each twist (or every other twist) and one in the center. Brush all of the dough with butter.

Bake the extra twists for 16–18 minutes, and the brie for 20–22 minutes, or until golden brown.

To serve, cut the top off the center of the pastry and tear the twists off to dip into the cheese.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 480, Total Fat 32 g, Saturated Fat 11 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 39 g, Fiber 1 g, Sugars 8 g (includes 0 g added sugar), Protein 7 g 

Cook's Tips: Use your favorite fruit jellies, jams, or preserves. Strawberry, fig, and apple butter work great! 

You can make this recipe a day before. Prepare as directed up to step 8, then refrigerate the dough. Let it come to room temperature for 30 minutes and bake as directed.

SUPER BOWL CHILI

INGREDIENTS:

1 medium onion, chopped

1 medium green bell pepper, chopped

2   garlic cloves, peeled

2 cans (15 oz/425 g) black beans, drained and rinsed

1 can (28 oz/750 g) diced tomatoes, undrained

1 can (15 oz/425 g) tomato sauce

1 tbsp (15 mL) chili powder

 green or red bell peppers

 sour cream (optional)

 cilantro (optional)

DIRECTIONS:

Spray a 4-qt. (3.8-L) Brilliance Nonstick Saucepan with oil. Cook the onion, green bell pepper, and garlic pressed with the Garlic Press over medium heat for 2–3 minutes or until the vegetables are crisp-tender.

Stir in the beans, diced tomatoes, tomato sauce, and chili powder. Bring the mixture to a boil over medium heat, then cover and simmer over medium-low heat for 30 minutes.

Serve the chili in bell pepper cups—just hollow out green or red bell peppers with the Scoop Loop® and garnish with sour cream and cilantro. 

THE BIG ENCHILADA

INGREDIENTS:

2 tsp. (10 mL) canola oil

1 medium onion, cut into chunks

1 large poblano pepper, seeded and cut into chunks

3 cups (750 mL) diced cooked chicken breasts

2 cups (500 mL) mild red enchilada sauce, divided

1 can (11 oz or 341 mL) Southwestern-style corn, well-drained

3 garlic cloves

2 tbsp. (30 mL) Chipotle Rub

2 cups (500 mL) shredded Monterey Jack cheese, divided

4 10-in. (25-cm) flour tortillas

1 egg, beaten

DIRECTIONS:

Preheat oven to 450°F (230°C). Brush Large Bar Pan or Shallow Baker with oil using Chef’s Silicone Basting Brush.

Finely chop the onion in a Manual Food Processor and scrape it into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, and garlic pressed with Garlic Press and rub; mix well.

Microwave chicken mixture, loosely covered with a lid, on HIGH for 4-5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.

Arrange tortillas in a clover-leaf pattern on a pan with tortillas overlapping in the center of the pan. (They’ll extend off the edge of the pan by 3 in./7.5 cm.)

Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over the sauce, spreading evenly.

Fold the edges of the tortillas over the chicken mixture to cover it completely; lightly brush the enchilada with some of the egg. (Discard the rest of the egg.)

Bake for 7-9 minutes or until light golden brown. Meanwhile, microwave the remaining sauce in an uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH for 45-60 seconds or until hot. 

Remove pan from oven and top with remaining sauce and cheese; bake 2-3 minutes or until cheese is melted.

Remove pan from oven and let stand 5 minutes. Slice the enchilada into eight rectangles using Utility Knife.

Yield: 8 servings

Nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 95 mg, Sodium 990 mg, Carbohydrate 28 g, Fiber 3 g, Protein 29 g

Cook's Tips: Green bell pepper, finely chopped and patted dry, can be substituted for the poblano.

Red taco sauce can be substituted for enchilada sauce.

Any canned Mexican-style corn can be substituted for Southwestern-style corn.

You can use 1 1/2 tbsp (22 mL) of finely chopped canned chipotle pepper in adobo sauce instead of the rub.

CHEDDAR JALAPEÑO 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.

CHOCOLATE-DIPPED FOOTBALL STRAWBERRIES

INGREDIENTS:

6 squares semisweet baking chocolate, coarsely chopped

strawberries

4 squares white baking chocolate, coarsely chopped

DIRECTIONS:

Melt six squares of coarsely chopped semisweet baking chocolate into a 1 qt. Micro-Cooker. Holding the leaves, dip strawberries in the chocolate, allowing excess to drip off. Place on a parchment-lined Medium Sheet Pan and refrigerate for 10 – 15 minutes. Melt two squares of coarsely chopped white baking chocolate and pour into a small plastic bag. Trim a corner of the bag, pipe “laces” on as shown, and refrigerate for about 5 minutes.

DOUBLE CHOCOLATE BROWNIE FOOTBALLS

INGREDIENTS:

1 pkg. (10.25 oz or 300 g) fudge brownie mix

½ cup (125 mL) semi-sweet chocolate morsels, melted

½ cup (125 mL) flour

2 eggs

½ cup (125 mL) canola oil

¼ cup (60 mL) water

nonstick cooking spray with flour

decorating cookie icing

DIRECTIONS:

To make brownies, combine 1 pkg (10.25 oz) fudge brownie mix, ½ cup semi-sweet chocolate morsels, melted, ½ cup flour, 2 eggs, ½ cup canola oil, and ¼ cup water in Classic Batter Bowl. Bake in Brownie Pan coated with nonstick cooking spray with flour in 325F° oven for 15-17 minutes or until brownies are done. Invert the wax-lined cooling rack over the pan; flip over to release the brownies. Cool completely. Cut the two opposite corners off each brownie to make footballs. Dip them in melted chocolate, and place in the freezer for five minutes or until set. Draw laces on each brownie with decorating cookie icing. 

Yield: 12 servings

Cook's Tips: Freeze leftover brownie bits as mix-ins for ice cream.

For more delicious recipes and to order products for your kitchen, go to

https://www.pamperedchef.com/shop-landing-page

Email her at lindathechef@gmail.com.