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Pampered Chef: Tomato basil squares

  1. floccies

    floccies Member

    341
    0
    I just had a host request this, I've never made it.

    It looks fairly easy.

    It says rectangle stone.

    Is that what you all use? Does anyone use the large bar pan?
     
    Mar 11, 2009
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    32
    I've made this a ton - and I've always used the Bar Pan.

    This is a fast, fairly cheap, and easy recipe - and everyone always loves it!

    Plus - it can be made with just Kit Products!
     
    Mar 11, 2009
    #2
  3. heat123

    heat123 Legend Member Silver Member

    6,981
    0
    DELISH! Is all I can say!
     
    Mar 11, 2009
    #3
  4. pamperedlinda

    pamperedlinda Legend Member Gold Member

    10,328
    16
    very good recipe! I usually leave tomatoes off of half b/c someone always says they don't eat them. It's yummy both ways.
     
    Mar 11, 2009
    #4
  5. Ginger428

    Ginger428 Legacy Member Gold Member

    4,499
    5
    Totally agree!! But then again dough,cheese,mayo & tomatoes...how could it be bad!! ;)
     
    Mar 11, 2009
    #5
  6. PamperedbyKaren

    PamperedbyKaren Novice Member

    41
    0
    I love making this recipe. I think my Director said she made it for the first two years! So good.

    Make sure you use a large scoop for put the mixture on the pizza. It'll make the guests think they need it :)
     
  7. jrstephens

    jrstephens Legend Member

    7,153
    0
    I have always used the bar pan for it. My theory is why should I try to make something round or square when it already fits in the bar pan, ha!!

    I LOVE this recipe!!!!!!! I even do a version of it on french bread slices when I am wanting it and not wanting to fix the whole recipe.
     
    Mar 11, 2009
    #7
  8. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    32
    One HUGE tip though - DO NOT....and I repeat, DO NOT use Miracle Whip in place of the mayonnaise! :yuck::yuck::yuck:
     
    Mar 11, 2009
    #8
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