Wednesday, February 17, 2010

Stoneware Sale!!! And new Recipes!

Save 20% off all unglazed stoneware!!
Valentines Day might have passed but LOVE is still in the air at the Pampered Chef!
Sale through Feb. 24th! This week only!

To take advantage of this great offer please call or email your orders in by Feb. 24th. If you have any questions let me know - Thanks! And Happy Cooking!
(828) 421-2357 or

Glazed Honey Cake

3 cups (750 mL) all-purpose flour
2 tsp (10 mL) pumpkin pie spice
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
2 cups (500 mL) chopped peeled Granny Smith apples (about 2 medium)
2 tsp (10 mL) orange zest
3 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) honey
3/4 cup (175 mL) vegetable oil
1/2 cup (125 mL) brewed coffee, cooled
1 cup (250 mL) powdered sugar
3-4 tsp (15-20 mL) orange juice

1. Preheat oven to 325°F (160°C). Spray Stoneware Fluted Pan or 11 cup (2.8 L) tube pan with nonstick cooking spray. For cake, combine flour, pumpkin pie spice, baking powder, baking soda and salt in small bowl; set aside.
2. In large bowl, beat eggs on medium speed of electric mixer. Add sugar, honey, oil and coffee; beat until smooth. Add flour mixture; beat just until combined. Fold in apples and zest. Pour batter into pan.
3. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until wooden pick inserted near center of cake comes out clean.
4. Cool cake in pan 10 minutes. Loosen from sides and center tube. Invert onto cooling rack and cool completely. Combine frosting ingredients and spread over cooled cake. Cut cake into slices and serve using Slice ‘N Serve®.
Yield: 16 servings
Nutrients per serving: Calories 320, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 4 g, Sodium 230 mg, Fiber less than 1 g

BBQ Meat Loaf
1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup barbecue sauce, divided
1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper


1. Preheat oven to 350°F. Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
2. Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
3. Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.

Yield: 6 servings
Nutrients per serving: Calories 280, Fat 13 g, Sodium 660 mg, Fiber 2 g

Monday, February 1, 2010

Bread Bowl Artichoke Dip - All time crowd pleaser!

The Pampered Chef ®

Bread Bowl Artichoke Dip


2 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
Vegetable oil
4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) milk
1 can (14 oz or 398 mL) artichoke hearts in water, drained
1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
8 oz (250 g) sour cream
Grated fresh Parmesan cheese (optional)

Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings (about 2 cups/500 mL dip)
Nutrients per serving: (about 2 tbsp dip/30 mL and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g
Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.
© 2009 The Pampered Chef used under license.