My Favorite Pampered Chef Recipes and Products

Ingredients:

2 pkg. refrigerated crescent rolls
1/2 cup mayonnaise
2 tblsp. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 cups. cooked turkey, chopped (can substitute with chicken/ham)
1/2 cup. chopped celery
3 tblsp. dry/fresh chopped parsley
1/2 cup. dried cranberries
1 cup shredded Swiss cheese (can substitute with mozzarella/marble)
1/4 cup. chopped walnuts (optional)
1 egg, separated

Directions:

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles.

Place short wide ends of triangles toward the center. arrange 8 triangles in a circle on a Pampered Chef large round stone. Corners of wide ends will touch and points will extend 1 inch over the baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams wide end seams with pinch of fingers. (Points will overlap in center; lay loose, do not seal/pinch.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. add walnuts & mix filling. Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath.

Separate egg over bowl. Beat egg white lightly; brush over dough.
(I've never used the egg - so "optional")

Bake 25-30 minutes or until golden brown. Serves 10.

Adaptations: chicken or ham vs. turkey, mozzarella or marble cheese vs. Swiss and you can even adapt the "wreath" into a straight "log" formation as it's easier, I've even taken 2 of the triangle dough pieces, placed them short side to short side and folded them over stuffing making individual pockets.

Photo credit: www.denaeharlowblogspot.com

1/2 cup melted butter or margarine
Ingredients

1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg, lightly beaten
1.5 tsp vanilla
1.5 cups all-purpose flour
1/2 tsp baking soda
1.5 cups chopped pecans
Icing sugar

Directions:

Preheat oven to 375°F. In a microwave safe bowl, microwave butter on HIGH for 40-45 seconds or until melted. Add sugars, egg and vanilla; mix well. Add flour, baking soda and pecans; mix well.

Using Pampered Chef "small scoop" (shown in photo & my most fav PC tool!), drop dough 2 inches apart onto a Pampered Chef "flat baking stone".

Bake 10-12 minutes or until lightly browned. Cool 2-3 minutes on the baking stone; remove to nonstick cooling rack. Cool completely. Sprinkle with icing sugar.

Makes 3 dozen

© The Pampered Chef, Ltd 2000 /photo credit: pamperedchef.com

Pampered Chef has the most wonderful cookie molds that just so happen to be hugely collectible!

These wonderful gift items are beautifully decorated and detailed with such sweet designs.