Linda Cahill has delicious recipes from Pampered Chef for any occasion. It’s looking a lot like spring and it’s time to change up the menu. Celebrations will be heading outdoors soon. Do you have plans for April Fool’s Day, Passover, Easter, or Earth Day? 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.

Whether you’re having the gang over for a weekend of sports and trivia, or you’re planning a romantic dinner for two – 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?”

COFFEE SMOOTHIE

INGREDIENTS:

½ cup (125 mL) cold brew coffee

¼ cup (60 mL) almond milk

1 tbsp. (15 mL) almond butter

1 tbsp. (15 mL) honey

2 tbsp. (30 mL) rolled oats.

¼ tsp. (1 mL) cocoa powder

1 banana, quartered.

½ cup (125 mL) ice

 Directions:

Add all the ingredients, in the order listed to the Deluxe Cooking Blender.

 Turn the wheel to select the SMOOTHIE setting; press the wheel to start.

Yield: 1 serving

Nutrients per serving:

U.S. nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 54 g, Fiber 6 g, Total Sugars 33 g (includes 17 g added sugars), Protein 7 g.

Cook's Tips:

Want a Pumpkin Spice Variation?

Swap out the cocoa and use ¼ tsp (1 mL) of pumpkin pie spice instead. Welcome, autumn!

MINI BEIGNETS

INGREDIENTS:

Canola oil for frying (about 3 cups/750 mL)

1 pkg. (7.5 oz/212 g) refrigerated buttermilk biscuits (10 pieces)

½ cup (125 mL) raspberry jam

Powdered sugar for dusting

DIRECTIONS:

Heat the canola oil in an Executive Nonstick Skillet, until the Candy Thermometer registers 375°F (190°C). (Oil should be about 1"/2.5 cm deep in the skillet.) 

Meanwhile, separate the biscuit dough and cut each piece in half; then flatten each half into a round disc. Carefully drop the dough, 5 at a time, into the hot oil. Fry the dough for 30-60 seconds per side, or until they're golden brown. Using the Large Chef’s Tongs, carefully remove the dough from the oil to a Large Sheet Pan lined with paper towels. Repeat this process with the remaining dough discs. 

Place the jam into the Decorating Bag fitted with the filling tip. Insert the tip into each beignet and squeeze the bag gently to fill the fritter with a small amount of jam. Sprinkle each beignet with powdered sugar using the Flour & Sugar Shaker. 

Yield: 20 servings of beignets

HAM ‘N EGGS BRUNCH BRAID

INGREDIENTS:

4 ounces of cream cheese

1/2 cup milk

8 eggs, divided.

1/4 teaspoon salt

Dash ground black pepper

1/4 cup red bell pepper, chopped.

2 tablespoons sliced green onions with tops.

1 teaspoon butter or margarine

2 packages (8 ounces each) of refrigerated crescent rolls.

1/4 pound thinly sliced deli ham

1/2 cup (2 ounces) shredded cheddar cheese.

DIRECTIONS:

Preheat oven to 375º F. Place cream cheese and milk in Classic Batter Bowl. Microwave on HIGH 1 minute. Whisk until smooth using Stainless Whisk. Separate 1 egg using Egg Separator: reserve egg white. Add the yolk and remaining 7 eggs, salt, and black pepper to Batter Bowl; whisk to combine.

Chop bell pepper using Food Chopper. Add bell pepper and onions to the egg mixture. Melt butter in Executive (10-in.) Sauté Pan (do not use stainless cookware) over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

Unroll 1 package of crescent dough; do not separate. Arrange the longest side of the dough across the width of the Rectangle Stone. Repeat with the remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On the longest sides of the Baking Stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using Paring Knife (there will be 6 inches in the center for the filling). Arrange ham evenly over the middle of the dough. Spoon eggs over ham. Shred cheddar cheese over eggs using Rotary Grater.

To braid, lift strips of dough across the filling to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over the dough using Chef's Silicone Basting Brush. Bake for 25-28 minutes or until deep golden brown. Cut into slices with Slice ‘N Serve®.

Yield: 10 servings

Nutrients per serving: Calories 310, Fat 21 g, Sodium 820 mg, Dietary Fiber less than 1 g

DEVILED CHICKS

INGREDIENTS:

Eggs

your favorite deviled egg filling

black olives and carrot pieces

DIRECTIONS:

Using a Coated Paring Knife, cut V-shapes into cool hard-cooked eggs, remove the top and gently remove the yolk. Make your favorite deviled egg filling and pipe it into the bottom egg white with the Easy Accent Decorator. Cap with egg-white tops. Make chickadee eyes and beaks out of black olive and carrot pieces.

BUNNY PIZZA

INGREDIENTS:

1 package (8 oz/250 g) of refrigerated crescent rolls.

1 package (8 oz/250 g) cream cheese, softened.

1 tablespoon (15 mL) mayonnaise

1 garlic clove, pressed.

1 teaspoon (5 mL) dried dill weed.

Salt and ground black pepper to taste.

2 cups (500 mL) broccoli florets

2 medium carrots, peeled.

DIRECTIONS:

Preheat oven to 350°F (176°C). Unroll the crescent dough; separate it into eight triangles. On Pizza Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Using a lightly floured Baker's Roller, roll dough to a 12-inch (30 cm) circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.

In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press, and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper. Spread the cream cheese mixture evenly over the crust.

Top it with carrots grated with the Adjustable Coarse Grater. Break up broccoli florets into very small pieces. Sprinkle carrots, leaving a small border for the broccoli. 

Cut into slices with Pizza & Crust Cutter; serve using Mini Serving Spatula.

Yield: 10 servings

Nutrients per serving: Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g

Cook's Tips: For easier serving, cut the pizza into squares before topping with vegetables.

BUNNY DRINK RIMMER

INGREDIENTS:

lemon juice

colored sugar

your favorite fruit punch or cocktail

marshmallow bunny

DIRECTIONS:

Place lemon juice and colored sugar on separate rimmed plates, dip the tops of stemware in lemon juice, and then colored sugar. Then stir up a batch of your favorite fruit punch or cocktail. Pour your beverage into each glass, add a marshmallow bunny for a garnish, and … clink! Cheers!

OVEN-ROASTED CHICKEN AND VEGGIES

INGREDIENTS:

1 tbsp. (15 mL) vegetable oil

4 boneless, skinless chicken breasts (4 oz/125 g each)

2 tsp. (10 mL) Italian seasoning

½ tsp. (2 mL) salt

¼ tsp. (1 mL) pepper

3 medium sweet potatoes (about 8 oz/250 g each) peeled and diced.

1 red onion, sliced.

2 garlic cloves, pressed.

1 cup (250 mL) white wine or chicken broth

3 tbsp. (45 mL) balsamic vinegar

1 lb. (450 g) brussels sprouts, halved.

DIRECTIONS:

Preheat the oven to 425°F (220°C). Heat the oil in the Brilliance Nonstick 5-qt.(4.7-L) Nonstick Sauté Pan over medium heat for 3-4 minutes.

Season both sides of the chicken with Italian seasoning, salt, and pepper. Place the chicken in the pan and brown for 4 minutes. Turn the chicken over and brown for 1 additional minute then remove from the pan.

Add the sweet potato, onion, and garlic to the pan. Sauté for 3–4 minutes over medium heat.

Stir in the wine or chicken broth and balsamic vinegar. Simmer for 3–5 minutes, or until the liquid has reduced by half.

Add the Brussels sprouts to the pan and stir to combine. Place the chicken on top of the mixture and any juices left behind. Bake for 15–18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are tender.

Yield: 4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 47 g, Fiber 10 g, Sugars 15 g (includes 0 g added sugar), Protein 29 g. 

Cook's Tips:

Instead of sweet potatoes and Brussels sprouts, try 8 oz. (250 g) halved baby carrots and 1 small head of chopped cauliflower.

APPLE, BEET, AND 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 health benefits. The pigments that give beets their rich colors are called betalains, and they’re a very good source of manganese and vitamin C.

POTTED GARDEN CAKES

INGREDIENTS:

Cakes

1 pkg. (15.25-16.5 oz or 510 g) yellow cake mix (plus ingredients to make cake)

24 ice cream cake cones

1 pkg. (16.6 oz/450 g) chocolate-cream sandwich cookies

1 can (16 oz/450 g) chocolate frosting

Carrot Garnish

24 orange gum drops

6 green candy ropes

"Terracotta" cones

2 packages (12 oz/350 g) of orange candy melts

DIRECTIONS:

Cakes: 

Preheat oven to 350°F (176°C). Prepare yellow cake mix according to package directions. Using the Large Scoop, place 1 level scoop of batter into each ice cream cake cone. Place cones, open end up, in a Muffin Pan; bake 20-22 minutes or until a wooden pick inserted into the centers comes out clean. Finely process cookies in the Manual Food Processor. Frost the tops of cooled cupcakes with chocolate frosting and dip them in the “dirt” cookie crumbs.

Carrot garnish: 

To make "carrots" for garnish, cut a small slit in the wide end of gum drops. Cut green candy ropes into pieces. To make stems, stick candy rope into the slit in the gum drops. Top cakes with “carrots.”

"Terracotta" cones:

Here's how to dip ice cream cones in orange candy melts and give your Potted Garden Cakes a more elegant finish. Once the cupcakes finish baking in their cones, let them cool. Meanwhile, microwave orange candy melts in a 3-Cup Silicone Prep Bowl, uncovered, on HIGH for 1 ½ minutes, stirring every 30 seconds, until mostly melted. Dip cones, (not the cake) into melted candy melts, allowing excess to drip off. Place on a waxed paper lined Large Sheet Pan; refrigerate until coating sets. Then frost the cupcake tops and dip them into cookie "dirt".

Yield: 24 cones 

FLOURLESS GLUTEN-FREE CHOCOLATE MUG CAKE

INGREDIENTS:

¼ cup (50 mL) dark chocolate morsels

1 tbsp. (15 mL) milk

½ tbsp. (7 mL) unsweetened cocoa powder

1 egg yolk

Fresh berries, powdered sugar, or whipped cream (optional)

DIRECTIONS:

Combine the chocolate morsels and milk in the Ceramic Egg Cooker. Microwave, uncovered, on HIGH for 30 seconds or until the chocolate is almost melted. Stir until smooth.

Add the cocoa powder and egg and stir to combine.

Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet, continue to microwave in 10-second intervals until the top is no longer wet.

Allow the cake to cool for 1 minute. Add optional toppings and enjoy directly from the cooker.

Yield: 1 serving

Nutrients per serving:

U.S. Nutrients per serving (1 cake): Calories 280, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 185 mg, Sodium 15 mg, Carbohydrate 27 g, Fiber 4 g, Sugars 19 g. Protein 7 g

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.