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lol...you certainly got my attention with your message
My favorite recipe is the Dutch Apple Mini Tarts. YUMMY!
Dutch Apple Mini Tarts
1 package (15 ounces) refrigerated pie crusts
4 ounces cream cheese, softened
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium Granny Smith apples, peeled, sliced and chopped (3 cups)
3 tablespoons firmly packed light brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
1. Preheat oven to 375°F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller(TM). Cut 12 circles from dough using Cut-N-Seal(TM). Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust.
2. For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour and cinnamon until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture.
3. Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons flour and 3 tablespoons brown sugar. Cut in butter until forms coarse crumbs. Spoon over apple filling.
4. Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature.
Yield: 24 servings
Nutrients per serving: Calories 148, Total Fat 10 g
Yummy! Some of my favorites are: Shrimp Wonton Cups (Celebrate Cookbook), Berries and Cream Wonton Cups (It's Good for You), Pecan Tassies, and pretty much any hot dip is good in them too. I've used it at kids' shows too and made the S'Mores Brownie Bites from Let's Eat.
This is my 1st post. I am considering becoming a consultant. I just had a show last night. I LOVE the mini muffin pan. Here is my favorite...
Pecan Pie Cookies
1 c Butter or margarine
½ c Sugar
½ c Dark corn syrup
2 Eggs, separated
2½ c Unsifted all-purpose flour
Pecan Filling (recipe below)
Stir butter or margarine and sugar on low speed in large bowl of electric mixer. Add corn syrup and egg yolks; beat until thoroughly blended. Stir in flour gradually. Chill several hours.
Roll dough into small balls. Place each ball into a mini-muffin cup. Press down with mini-tart shaper. Bake at 375 degrees for about 5 minutes. Remove from oven.
Again press each cup with the mini-tart shaper. Roll ½ teaspoon of the chilled Pecan Filling into a ball and place in the center of each cup. Return to oven; bake 5 minutes longer or until lightly browned. Cool 5 minutes in pans. Remove; cool completely on rack. Makes about 48.
½ c Powdered sugar
¼ c Butter or margarine
3 Tbsp Dark corn syrup
½ c Chopped pecans
Combine sugar, butter or margarine and corn syrup in saucepan; stir to blend. Cook over medium heat, stirring occasionally, until mixture reaches a full boil. Remove from heat; stir in pecans. Chill.
I am trying to get ahold of the shrimp won ton recipe. Can someone share?