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TUXEDO BROWNIE SQUARES
1 pckg (21 oz) brownie mix
2 pckgs (8 oz each) cream cheese, softened
1/2 cup seedless raspberry jam*
1/2 cup powdered sugar
2 cups fresh raspberries, or frozen
1/4 cup milk
whole without syrup, thawed & drained*
1 (8 oz) container whipped topping
3 squares (1 oz each) white chocolate
1 square (1 oz) dark chocolate
*Raspberry jam and whole raspberries may be replaced with one can cherry
Preheat oven to 350F.
Lightly spray bottom of 9 x 13 Baker with vegetable oil. Prepare and bake
brownie mix according to package directions. Cool completely.
Spread jam (or pie filling) onto brownie. Reserve 1/2 cup raspberries for
garnish, arrange the remaining 1 1/2 cups raspberries evenly over jam.
In Covered Micro-Cooker, microwave chocolate on HIGH 1 minute, stir. Melt
an additional 30 seconds or until chocolate is completely melted when
stirred, cool slightly.
Meanwhile, combine cream cheese and powdered sugar in Classic 2-Qt Batter
Bowl, mix well.
Gradually whisk in melted chocolate and milk with 10" whisk.
Fold in whipped topping, spread carefully over raspberries.
Refrigerate 1 hour or until firm. Cut into squares.
Garnish with the reserved raspberries and chocolate curls if desired.
Store in refrigerator.
CHOCOLATE STRAWBERRY DELIGHT
2 cups graham cracker crumbs
1 cup sour cream
1/2 cup butter or margarine, melted
1 pint strawberries
1/4 cup sugar
1 oz semi-sweet chocolate
1 tub (12 oz) Cool Whip, thawed
1 tsp butter or margarine, melted
1 pckg (3.9 oz) chocolate instant pudding mix
Semi-sweet chocolate for grating
Combine graham cracker crumbs, 1/2 cup butter and sugar in 2-Qt Batter
Press onto bottom and slightly up the sides of the Springform Pan fitted
with flat bottom.
Combine whipped topping, pudding mix and sour cream in 2-Qt. Batter Bowl
with 10" Whisk. Pour half of filling over crust.
Hull strawberries using Tomato Corer, slice with Egg Slicer Plus. Layer
strawberries over filling, top with remaining filling.
Melt chocolate and 1 tsp butter together 1 minute 30 seconds on HIGH in
Covered Micro-Cooker. Stir until smooth.
Drizzle over top using V-Shaped Cutter.
Grate additional chocolate over top using Deluxe Cheese Grater.
Filling will set immediately, but can be refrigerated to chill.
RECIPES PROVIDED BY: Kim Ruiz, Indep. Kitchen Consultant with The Pampered
Chef¨ (719) 472-6645
CHOCOLATE TOFFEE FLAN CAKES
1 pckg (18.25 oz) chocolate or devil's food cake mix 2 oz
unsweetened baking chocolate
1 jar (7 oz) marshmallow creme 2 tbls
3 toffee bars ( 1.4 oz ea)
1 (12 oz) tub whipped topping
Preheat oven to 350F. Using Kitchen Spritzer, lightly spray 2 flan pans
with oil. Prepare cake mix according to package directions. Divide batter
evenly between pans. Bake 20-25 min or until Cake Tester inserted in
center comes out clean. Remove to cooling rack, cool 10 min. Remove from
pans, cool completely. Cut each chocolate square into several pieces using
5" Self Sharpening knife. Place chocolate, marshmallow creme and milk in 2
qt covered micro cooker. Microwave on HIGH 1 min, stirring after 30
seconds. Stir until chocolate is completely melted and smooth. Cool
slightly. Chop toffee bars using Food Chopper, set aside. Fill Easy
Accent Decorator with 1 cup of whipped topping, set aside for garnishing.
Using Super Scraper, gently fold the remaining whipped topping and 2/3 cup
chopped toffee into chocolate mixture. Divide evenly between 2 cakes.
Garnish with whipped topping and remaining chipped toffee. Refrigerate 30
Mix cream cheese, sour cream, liqueur and eggs in 2 Qt Batter Bowl with
10" Whisk until well blended. Add cake mix and pudding mix, beat until
well blended. Fold in choc. chips (batter will be stiff). Pour into
greased Fluted Stone. Bake at 325, for 1 hour or until caketester comes
out clean. Cool 5 min; remove from stone to wire rack. Sprinkle with
powdered sugar before serving. Garnish, if desired with raspberries or
CHOCOLATE ORANGE DREAM DELIGHTS
1 can (6 oz) frozen orange juice concentrate
2 1/4 cups chocolate milk
2 large scoops chocolate ice cream
Place all ingredients in Quik-Stir Pitcher.
Move plunger up and down until concentrate is dissolved and drink is thick
Pour into 4 tall glasses and serve.
Banana Cream Brownie Squares
¾ cup dry roasted peanuts 1 container (8oz.) frozen whipped topped, thawed
1 pkg. (15 oz.) brownie mix 9 strawberries
3 medium bananas ¼ cup chocolate chips
1 ¼ cups cold milk 1 pkg. (5.1 oz.) instant vanilla pudding
Preheat oven to 350 F. Prepare brownie mix, stir in ½ cup chopped peanuts. Pour into 9:” Square Baker. Bake 24-27 mins. Cool. Slice 2 bananas and layer over brownie. Whisk pudding mix into milk; beat until mixture begins to thicken. Fold in 2 ½ cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 mins. Sprinkle remaining ¼ cup peanuts over pudding mixture. Fill Decorator with remaining whipped topping. Cut into squares and pipe with whipped topping. Grate chocolate over dessert. Top each square with banana and strawberry slices.
Chocolate Chip Sensation
1 pkg. (16 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 pint half and half
1 pkg. (3.9 oz.) instant chocolate pudding
¼ cup nuts, chopped
Preheat oven to 375. Cook cookie dough on 15 in stone for 12 –15 mins. Cool completely. Combine cream cheese and sugar; set aside. Combine half and half and instant pudding with whisk. Let set until firm, about 5 mins. Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Chop nuts and sprinkle over cookie. Chill until served.
Chocolate Caramel Pecan Torte
1 pkg. (9 oz.) devil’s food cake mix 1 jar fudge topping
½ cup pecan halves, chopped 1 tbsp. semisweet chocolate chips
25 caramel candies, unwrapped 2 tbsp. milk
1 ½ cups frozen nondairy whipped topping, thawed
Preheat oven to 375 F. Spray one Flan pan with oil. Place parchment circle in bottom of pan. Prepare cake mix according to package directions. Spread batter into pan. Bake 20-25 mins. Cool in pan 10 mins. Remove from pan. Chop nuts. Combine caramel candies and milk in Micro-Cooker. Microwave on HIGH 1 ½ to 2 mins, stirring every 30 seconds, until smooth. Stir in nuts. Spread caramel mixture evenly over top of cake. Refrigerate until filling is cool, about 20 mins. Pipe whipped topping, decoratively around edge of cake using Decorator. Drizzle topping over top. Grate chocolate chips over top.
Easy Chocolate Fondue
1 package (12 oz.) semisweet chocolate morsels ½ cup heavy whipping cream or half and half
1 can (14 oz.) sweetened condensed milk (not evaporated) 1 tsp. vanilla
Assorted fruit, cake, pretzels, or marshmallows
Preheat oven to 350 F. Combine chocolate morsels, sweetened condensed milk, whipping cream, and vanilla in Mini-Baking Bowl; stir using Bamboo Spoon. Bake 10 mins. Remove from oven; stir until smooth. Serve with fresh fruit, angel food or pound cake cubes, pretzels, or marshmallows arranged on Chillzanne Platter.
Warm Brownie Sundae Bars
Brownies Suggested Toppings
1 pkg. (21.5 oz.) brownie mix Ice cream or frozen yogurt
(plus ingredients to make brownies) Hot fudge sauce or ice cream topping
½ cup peanut butter Chopped nuts, or candy bars
1/3 cup sugar Thawed frozen whipped topping
¼ cup milk Grated semisweet chocolate morsels
1 egg Maraschino cherries
Preheat oven to 350 F. Prepare brownie mix according to directions. Pour batter into 9 X 13 Baker. Whisk together peanut butter, sugar, milk, and egg until blended and smooth. Drizzle peanut butter mixture over brownie batter; cut through several times for marbled effect. Bake according to package directions. Remove from oven. Let cool 15 mins. Cut warm brownies into bars; remove from baker using spatula. For each serving, top brownie with a scoop of ice cream. Top with hot fudge sauce. Sprinkle with nuts or candy bars. Garnish with topping, chocolate morsels and maraschino cherries.
Decadent Chocolate Dessert Pizza
The Pampered Chef®
2004 Spring/Summer Season’s Best Page 31
1 package (18 oz) refrigerated chocolate chip cookie dough
1/3 cup semi-sweet chocolate morsels, melted
1 package (8 oz) cream cheese, softened
12-14 strawberries, hulled and halved
1 large banana, sliced
1/4 cup sliced almonds, chopped
Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone. Using lightly floured Baker's Roller®, roll dough to a 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Utility Knife; cool completely on baking stone.
Place chocolate morsels in Classic Batter Bowl; microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Add cream cheese; whisk until well blended using Stainless Steel Whisk. Spread chocolate mixture over cookie to within 1/2 inch of edge using Small Mix 'N Scraper®.
Reserve one strawberry for garnish. Hull remaining strawberries using Cook's Corer®; cut in half using Utility Knife. Slice banana with Egg Slicer Plus®. Arrange strawberries around edge of pizza; arrange banana slices in center of pizza. Chop almonds using Food Chopper; sprinkle over banana slices. Create a strawberry fan with reserved strawberry. Garnish pizza with strawberry fan. Cut into wedges using Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 230, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 26 g, Protein 3 g, Sodium 110 mg, Fiber 2 g
Cook's Tip: To toast almonds, spread almonds in a single layer over bottom of Small Oval Baker. Bake at 350°F for 10-12 minutes or until light golden brown; cool completely.
To create a strawberry fan using the Egg Slicer Plus, open the slicer and place the strawberry stem end down; slice most of the way through it with the wires. Remove the strawberry from the wires and gently fan out the slices.
Banana Split Brownie Pizza
1 (21.5 oz) pkg brownie mix (plus ingredients to make brownies) 2 bananas, sliced
1 (8 oz) pkg cream cheese, softened 1 cup strawberries, sliced
1 ( 8 oz) can crushed pineapple, drained 1/2 cup nuts, chopped
2 Tbls sugar 1/4 cup chocolate ice cream topping
Preheat oven to 375. Prepare brownie mix according to package directions in Classic Batter Bowl. Cut a circle of Parchment Paper to fit Large Round Stone. Pour brownie mixture onto parchment paper; spread into 14 inch circle. (Do not bake without parchment paper or batter will run off stone while baking). Bake 15-18 minutes or until brownie is set. Do not over bake. Cool completely. In Small Batter Bowl, mix cream cheese, pineapple and sugar until blended. Spread cream cheese mixture over brownie. Slice bananas and strawberries using Egg Slicer Plus. Chop nuts using Food Chopper. Arrange fruit over cream cheese mixture; sprinkle with nuts. Drizzle chocolate topping over pizza using V-shaped Cutter. Refrigerate. Cut into 16 wedges with Pizza Cutter. Makes 16 servings.
Preheat oven to 350 degrees. Crumble cookie dough into Classic Batter Bowl. Add chocolate flavor; stir with Bamboo Spoon until thoroughly blended. Shape cookie dough into a ball in center of Large Round Stone. Using lightly floured Baker's Roller, roll out dough to 11 1/2 inch circle, about 1/4 inch thick. Bake 12-14 minutes or until edges of cookie are set and center is no longer moist. (Cookie will be soft. Do not over bake.) Remove baking stone to Stackable Cooling Rack. Cool cookie 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone. In Small Batter Bowl, mix cream cheese, powdered sugar, milk and almond extract until well blended. Attach open star tip to Easy Accent Decorator; fill with whipped topping. Fold remaining whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled cookie to within 1/2 inch of edge using Large Spreader. Spoon pie filling over cream cheese. Pipe 16 whipped topping rosettes evenly around outside edge. Garnish with any remaining whipped topping. Sprinkle with almonds. Refrigerate 2 hours. Cut into wedges using Slice 'N Serve. Makes 16 servings.
i know for a fact the chocotale decadant pizza is yummy!! i made it for my birthday in august!! i ate about 3 pieces and my friend rusty ate 6 at the party and i left the rest for him..his wife called me the next day laughing cuz he ate so much he made himself sick!! glad i could help!!
Thank you monica for posting the Banana Cream Brownie Squares. This was made at my very first pc show, and I never got the recipe. That was the show that got me hooked, and probably why I sell PC today. I am making it tonight for me and my son (husband does not like fruit). Thank you again!