Help! Need Recipe from SB Cookbook for Wednesday Show

[PamperedSheep]

If anyone has this typed in already, please let me know! I am making this for a show next Wednesday and I was going to practice making it this weekend. My SB cookbook is at home and I am at work, and I was hoping to pick up the ingredients while I am in town today. I looked on CC, but it just tells me what page it is on in the cookbook. :grumpy: I hate it when they do that!!!! TIA!

 

[pamperedlinda]

it was a SB recipe - you can get it on CC

 

[Juddel]

The Pampered Chef ®
Chipotle Chicken Cornbread Cups
Recipe


1 cup (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 cup (8 oz) sour cream, divided
1/4 cup all-purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)



Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter using Mix ‘N Scraper®.


Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.


Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly slice green onions using Chef's Knife. Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Small Batter Bowl; mix well.


Remove muffins from oven to Stackable Cooling Rack. Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.



Yield: 24 servings


Nutrients per serving: Calories 100, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 8 g, Protein 5 g, Sodium 180 mg, Fiber 0 g


Cook's Tip: To make homemade corn muffin cups, substitute 1 cup yellow cornmeal and 1 tbsp sugar for the corn muffin mix. Mix batter and divide into wells as directed. Make indentations in batter with Mini-Tart Shaper to form cups prior to baking, dipping tart shaper into additional cornmeal as needed to avoid sticking. Bake and fill as directed.


Shopping List
1 4-oz block cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 container (8 oz) sour cream
1/4 cup all-purpose flour
2 tbsp Chipotle Rub
1 small red bell pepper
2 green onions
1 1/2 cups finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)

Cook's Tip: To make homemade corn muffin cups, substitute 1 cup yellow cornmeal and 1 tbsp sugar for the corn muffin mix.

 

[PamperedSheep]

thanks! you are a lifesaver, and quick too!!!! now, in the future, wonder why it won't come up on cc? Do you think it is because they have s/s 09 on there now? do they always discontinue having the old SB on the CC? Just curious so I will know from now on. TIA!

 

[pamperedlinda]

SB recipes back to s/s 2005 are there - are you looking in the section for Season's Best Recipes?