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Any Recipe Ideas for a Cinco De Mayo Show?
eccheft
- 1
pcwithamanda
- 10
DebPC
Staff member
- 3,020
Pampered Chef Mexican Lasagna
Serves/Makes: 8
Ingredients
1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups Monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
fresh cilantro leaves, chopped (optional)
Directions
Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Pampered Chef Taco Ring
Serves/Makes: 8
Ingredients
1/2 lb (.2 kg). ground beef, cooked and drained
1 1.25 oz (35 grm) package taco seasoning mix
1 cup (225 ml) shredded cheddar cheese
2 tbsp (30 ml) water
2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
1 med. green bell pepper
1/2 head lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 cup (125 ml) whole pitted black olives, sliced
1 cup (225 ml) salsa
sour cream
Directions
Preheat oven to 375 degrees (200 C.).
Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl. Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center). Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
Using V-shaped cutter, cut off top of bell pepper. Place bell pepper in center of ring; fill with salsa. Create a mound of lettuce, onion, tomato and olives around pepper. Using easy accent decorator, garnish with sour cream. Cut and serve.
Pampered Chef Touchdown Taco Dip
Serves/Makes: 8
Ingredients
1 (9 ounce) can bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded Cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips
Directions
Heat oven to 350 degrees F.
Using small mix 'n scraper spread bean dip over bottom of small oval baker. In classic batter bowl, combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture in batter bowl using garlic press; mix well.
Spread cream cheese mixture evenly over bean dip. Grate Cheddar cheese over top using deluxe cheese grater. Bake 15 to 20 minutes or until cheese is melted.
To prepare toppings: Remove stem from tomato using cook's corer. Dice tomato and thinly slice green onions using utility knife. Slice olives using egg slicer plus. Finely chop cilantro using pizza cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Pampered Chef Cheesy Chorizo Bean Dip
Serves/Makes: 8
Ingredients
1 tsp vegetable oil
7.5 oz spicy pork chorizo sausage
1 med. onion
1 poblano pepper
1 can (15 oz) pinto beans, drained
1 can (14.5 oz.) petite diced tomatoes with jalapenos, drained
4 garlic cloves, peeled
Tortilla chips (optional)
Directions
Preheat oven to 400 F. Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add chorizo; cook 3-4 minutes, breaking into crumbles. Drain, if necessary.
Meanwhile, grate cheese and set aside. Chop onion and dice pepper. Drain beans and tomatoes. Add onion and pepper to skillet; cook 1-2minutes until tender. Slice garlic into skillet; cook 45-60 seconds or until fragrant. Add beans and tomatoes to skillet and coarsely mash. Cook 2-3 minutes until hot.
Pour bean mixture into baking dish and top with cheese. Bake 7-9 minutes or until cheese is melted. Remove from oven. Serve with tortilla chips, if desired.
Serves/Makes: 8
Ingredients
1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups Monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
fresh cilantro leaves, chopped (optional)
Directions
Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Pampered Chef Taco Ring
Serves/Makes: 8
Ingredients
1/2 lb (.2 kg). ground beef, cooked and drained
1 1.25 oz (35 grm) package taco seasoning mix
1 cup (225 ml) shredded cheddar cheese
2 tbsp (30 ml) water
2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
1 med. green bell pepper
1/2 head lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 cup (125 ml) whole pitted black olives, sliced
1 cup (225 ml) salsa
sour cream
Directions
Preheat oven to 375 degrees (200 C.).
Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl. Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center). Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
Using V-shaped cutter, cut off top of bell pepper. Place bell pepper in center of ring; fill with salsa. Create a mound of lettuce, onion, tomato and olives around pepper. Using easy accent decorator, garnish with sour cream. Cut and serve.
Pampered Chef Touchdown Taco Dip
Serves/Makes: 8
Ingredients
1 (9 ounce) can bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded Cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips
Directions
Heat oven to 350 degrees F.
Using small mix 'n scraper spread bean dip over bottom of small oval baker. In classic batter bowl, combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture in batter bowl using garlic press; mix well.
Spread cream cheese mixture evenly over bean dip. Grate Cheddar cheese over top using deluxe cheese grater. Bake 15 to 20 minutes or until cheese is melted.
To prepare toppings: Remove stem from tomato using cook's corer. Dice tomato and thinly slice green onions using utility knife. Slice olives using egg slicer plus. Finely chop cilantro using pizza cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Pampered Chef Cheesy Chorizo Bean Dip
Serves/Makes: 8
Ingredients
1 tsp vegetable oil
7.5 oz spicy pork chorizo sausage
1 med. onion
1 poblano pepper
1 can (15 oz) pinto beans, drained
1 can (14.5 oz.) petite diced tomatoes with jalapenos, drained
4 garlic cloves, peeled
Tortilla chips (optional)
Directions
Preheat oven to 400 F. Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add chorizo; cook 3-4 minutes, breaking into crumbles. Drain, if necessary.
Meanwhile, grate cheese and set aside. Chop onion and dice pepper. Drain beans and tomatoes. Add onion and pepper to skillet; cook 1-2minutes until tender. Slice garlic into skillet; cook 45-60 seconds or until fragrant. Add beans and tomatoes to skillet and coarsely mash. Cook 2-3 minutes until hot.
Pour bean mixture into baking dish and top with cheese. Bake 7-9 minutes or until cheese is melted. Remove from oven. Serve with tortilla chips, if desired.
DebPC
Staff member
- 3,020
Corona and Blue Moon Cupcakes
Blue Moon and Corona Cupcakes
Recipe adapted from Miss Make
Ingredients:
for the beer cupcakes:
3/4 cups unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish
for the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4 cups powdered sugar
Directions:
for the beer cupcakes:
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
for the citrus cream cheese frosting:
- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Recipe yields 24 cupcakes.
From Ericassweettooth.com
Blue Moon and Corona Cupcakes
Recipe adapted from Miss Make
Ingredients:
for the beer cupcakes:
3/4 cups unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish
for the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4 cups powdered sugar
Directions:
for the beer cupcakes:
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
for the citrus cream cheese frosting:
- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Recipe yields 24 cupcakes.
From Ericassweettooth.com
DebPC
Staff member
- 3,020
DebPC
Staff member
- 3,020
Sombero Cookies
Sombrero Cookies Ingredients Baked and cooled sugar cookies
white icing
nonpareils, colored
colored gumdrops To make one, frost the edge of a sugar cookie with white icing and roll it in colored nonpareils. Next, coat the bottom and the lower edge of a small white gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie.
Sombrero Cookies Ingredients Baked and cooled sugar cookieswhite icing
nonpareils, colored
colored gumdrops To make one, frost the edge of a sugar cookie with white icing and roll it in colored nonpareils. Next, coat the bottom and the lower edge of a small white gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie.
DebPC
Staff member
- 3,020
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