Fall/Winter Sb & Theme Show Recipes

[babywings76]

I'd love to hear more about the new recipes and how the new SB looks. As you are reading all these new recipes, what ones seem to jump out to you and are there many repeats from previous issues?

 

[NooraK]

I don't think attendees received a SB at conference. They're not on CC yet, speculation is they'll show up Monday.

 

[babywings76]

Wow! Really?! That's disappointing! I thought we got them last year and we did at Spring Launch, so I just figured... Okay, so let's hold off on this thread until...Monday?

 

[DebbieJ]

We did not get a SB this year. There are 6 recipes in the catalog and only two of them are from the Italian Theme shows.Caramel-Banana Ravioli
2 firm medium bananas
3 rolls 1.7 oz each milk chocolate covered chewy caramels, unwrapped, 24 pcs total (rolos?)
2 pkg 8 oz each refrigerated crescent rolls with no seams
1 T sugar
1/3 c CARAMEL SAUCE (the new Pampered Pantry one)1. preheat oven to 400. Lightly brush Large Bar Pan with veg oil. Using Santoku Knife, slice bnanas diagonally into 24 slices 1/4 in thick. Cut caramels in half. (tip from me--they cut easier if you refrigerate them first)2. unroll one pkg of dough onto bottom of pan, gently shaping to form a rectangle. Do not stretch--dough will not cover entire bottom of pan. Arrange banana slices over dough in 4 rows of 6 each, spacing 3/4 in apart. top each bananas slice with two caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal and pinch together any tears.3. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough. Cut into 24 ravioli. Using Mini Serving Spatula, separate ravioli over pan. Add sugar to Flour Sugar Shaker and sprinkle ravioli. Bake 10-12 min or until golden brown. Remove to Stackable Cooling Rack, cool 2 mins. Place on serving plates and drizzle with sauce.The other is Decadent Chocolate-Hazelnut Torte but I don't have time to type that one now. Have to go check out our new Meijer store. Anyone else want to type it??

 

[DebbieJ]

the other recipes in the catalog are Sweet & Salty Party Mix, Curry-Scented Butternut Squash Soup (from new soups and stews recipe collection), Caprese Pizzas (from new vegetarian book & also one of the 29 min to dinner books, I think), and Smoky Cheddar & Tapenade Torta (from appetizer cookbook).

 

[babywings76]

We did not get a SB this year.

There are 6 recipes in the catalog and only one of them is from the Italian Theme shows.

Caramel-Banana Ravioli
2 firm medium bananas
3 rolls 1.7 oz each milk chocolate covered chewy caramels, unwrapped, 24 pcs total (rolos?)
2 pkg 8 oz each refrigerated crescent rolls with no seams
1 T sugar
1/3 c CARAMEL SAUCE (the new Pampered Pantry one)

1. preheat oven to 400. Lightly brush Large Bar Pan with veg oil. Using Santoku Knife, slice bnanas diagonally into 24 slices 1/4 in thick. Cut caramels in half. (tip from me--they cut easier if you refrigerate them first)

2. unroll one pkg of dough onto bottom of pan, gently shaping to form a rectangle. Do not stretch--dough will not cover entire bottom of pan. Arrange banana slices over dough in 4 rows of 6 each, spacing 3/4 in apart. top each bananas slice with two caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal and pinch together any tears.

3. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough. Cut into 24 ravioli. Using Mini Serving Spatula, separate ravioli over pan. Add sugar to Flour Sugar Shaker and sprinkle ravioli. Bake 10-12 min or until golden brown. Remove to Stackable Cooling Rack, cool 2 mins. Place on serving plates and drizzle with sauce.

Thanks for posting that! W-O-W! Okay, so who's going to be first at trying out this one? It actually sounds pretty easy. If it had some chocolate in there, I'd be in heaven!

 

[DebbieJ]

Thanks for posting that! W-O-W! Okay, so who's going to be first at trying out this one? It actually sounds pretty easy. If it had some chocolate in there, I'd be in heaven!

there is chocolate in the rolos!

 

[DebbieJ]

oh wait! I forgot! I got some recipe cards in my fall supplies that I preordered--they arrived yesterday. Someone already posted the Antipasto pull apart pizza in another post. I'll paste it over here.

 

[babywings76]

there is chocolate in the rolos!

Doh! :blushing: I read it too fast, I thought it was just regular caramels. Okay, so these will probably be one of the first things I try.

 

[DebbieJ]

Thank you deanna_g for posting this! Copying it here to keep new recipes in one place. Antipasti Pull-Apart PizzaIngredients:
2 tsp olive oil, divided
2 pkg (11 oz) refrigerated French bread dough
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 ¼ C)
1 8-oz block mozzarella cheese
1 medium red bell pepper
½ C pitted ripe olives
2 garlic cloves, pressed
¼ tsp salt
¼ tsp coarsely ground black pepper
2 oz Parmesan cheese, divided
Chopped fresh parsley (optional)Directions:
1.Preheat oven to 400 degrees D. Brush Large round stone with 1 tsp oil. Place one package of the dough onto the large grooved cutting board. Using a sawing motion, cut the dough in half lengthwise with the color coated bread knife. Slice each dough in half and then into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving 1/2-in border around edge and spacing ½ inch apart. Brush with remaining oil. Bake 14-16 minutes or until crust is golden brown.
2.Meanwhile, for antipasti, coarsely chop artichokes with food chopper. Dice mozzarella into ½ inch cubes and dice bell pepper with santoku knife. Slice olives with egg slicer plus. Combine artichokes, mozzarella, bell pepper, olives, garlic pressed with garlic press, salt and black pepper in 4 qt stainless mixing bowl. Mix well.
3.Remove baking stone from oven to stackable cooling rack. Using rotary grater, grate half the Parmesan cheese over crust. Top with antipasti. Bake 5-7 minutes or until mozzarella has melted. Remove from oven. Grate remaining Parmesan over top and sprinkle with chopped parsley, if desired. YUM!

 

[BlueMoon]

2 pkg 8 oz each refrigerated crescent rolls with no seams

What? I have never seen such a thing! is it in the grocery store like regular pillsbury? do they call it something else?

wow this would be great! makes me want to go shopping right now

Marghi

 

[DebbieJ]

What? I have never seen such a thing! is it in the grocery store like regular pillsbury? do they call it something else?

wow this would be great! makes me want to go shopping right now

Marghi

http://www.pillsbury.com/products/rolls/Refrigerated/RecipeCreations.htm

I'm sure if your store doesn't have them, you can roll out regular crescents and pinch the seams together.

 

[deanna_g]

No problem. Marghi - I've never seen them either, but just like making the easy mini cinnamon rools, I'd just pinch the seams together. (-:

 

[NooraK]

What? I have never seen such a thing! is it in the grocery store like regular pillsbury? do they call it something else?

wow this would be great! makes me want to go shopping right now

Marghi

Yes, Pillsbury makes this. It's right there with the regular crescent rolls. Although, if your store doesn't carry it, you could just get the regular kind and pinch the seams together.

 

[DebbieJ]

http://www.pillsbury.com/products/rolls/Refrigerated/RecipeCreations.htm

I'm sure if your store doesn't have them, you can roll out regular crescents and pinch the seams together.

No problem.

Marghi - I've never seen them either, but just like making the easy mini cinnamon rools, I'd just pinch the seams together. (-:

Yes, Pillsbury makes this. It's right there with the regular crescent rolls. Although, if your store doesn't carry it, you could just get the regular kind and pinch the seams together.

Great minds think alike! LOL!

 

[NooraK]

Here:

http://www.pillsbury.com/products/rolls/Refrigerated/RecipeCreations.htm

 

[DessertDivaFL]

The recipes are now up on CC.

 

[babywings76]

Oooh! Thanks Danielle! I didn't catch that yet. Silly me. I'm taking a recipe to a potluck tonight. I think the Antipasta pullapart pizza will be perfect!

 

[BethCooks4U]

The recipes are now up on CC.

Not the season's best yet. The Italian made Easy recipes are there though.

 

[babywings76]

Not the season's best yet. The Italian made Easy recipes are there though.

Yeah, I was just coming back to say this. I did find the Italian Made Easy recipes, but the SB ones aren't up yet. At least something is there with pictures, though.

 

[esavvymom]

I noticed they added a couple new recipes to the Mexican Made Easy theme too. They didn't even mention that at conference.

 

[leftymac]

Make sure you watch the video demos too. They're always good for a laugh!Lisa: "Looks SO good. Let's eat!"

 

[ChefBeckyD]

I noticed they added a couple new recipes to the Mexican Made Easy theme too. They didn't even mention that at conference.

I thought they did....???? Or maybe it was just in the Product Room. I don't remember - but I do remember seeing the new recipes for MME at conference!

 

[esavvymom]

I thought they did....???? Or maybe it was just in the Product Room. I don't remember - but I do remember seeing the new recipes for MME at conference!

If they announced it- I must have been dozing. Maybe they said it- but didn't show pictures or something (which would be unusual). I would be they DID have it in the product room, but everytime I was over there, that area was really crowded, or I just didn't feel like looking through the recipes. (Products didn't overly excite me much. A few I like, but nothing that made me go "WOW!"....yet. It always changes once I get them though. )

 

[BlueMoon]

On pinching the seams together, which is what I have done in the past--when I try to roll it out, it never seems square, and the seams seem (lol) to come undone....any tips?

thanks for all your help. I'm probably older than most of you but I feel like a kid sister, since I am a PC baby!

yours
Marghi

 

[DebbieJ]

I thought they did....???? Or maybe it was just in the Product Room. I don't remember - but I do remember seeing the new recipes for MME at conference!

it was not announced from stage. I didn't notice it in the product room either, but I buzzed through there pretty quickly.

 

[ChefBeckyD]

it was not announced from stage. I didn't notice it in the product room either, but I buzzed through there pretty quickly.

I know it was announced or something, because my SD, and AD, and I had this big conversation about the chicken enchilada pizza....we wouldn't have known about it if we hadn't seen it someplace. My D was wondering how similar it was to the Chicken Fajita Pizza, because that was the recipe she did for the first 6 months of her business, and she wondered if they were just bringing it back with a change or two.

 

[NooraK]

In the past, they've usually come out with two recipes for the last two previous themes to update them. Maybe this time it's just the one theme that was available last season.

 

[DebbieJ]

I know it was announced or something, because my SD, and AD, and I had this big conversation about the chicken enchilada pizza....we wouldn't have known about it if we hadn't seen it someplace. My D was wondering how similar it was to the Chicken Fajita Pizza, because that was the recipe she did for the first 6 months of her business, and she wondered if they were just bringing it back with a change or two.

You know what, now that you say Chicken Enchilada Pizza, it comes to mind. I think they mentioned the recipe name, but didn't say it was part of the MME theme.

Either way, YAY for new recipes! I just bought the ingredients to make the Antipasto Pull Apart and the Tiramisu Bite thingys. LOL!

 

[raebates]

On pinching the seams together, which is what I have done in the past--when I try to roll it out, it never seems square, and the seams seem (lol) to come undone....any tips?

thanks for all your help. I'm probably older than most of you but I feel like a kid sister, since I am a PC baby!

yours
Marghi

Tip #1: Don't get regular crescent rolls. The new recipe version of the crescent roll dough doesn't have the perforations.

Tip #2: If you already have regular crescent roll dough, wet the areas slightly before pinching together.