A lighter version of an original with the “whipped” twist that is so popular right now!

Truth be told, I can eat this entire dip myself. And I probably won’t feel too guilty about it either!

Did you know that evidence of the BLT sandwich dates back to 1900? Crazy, right? It makes me wonder if it was created because someone was making a club sandwich and didn’t have or forgot the turkey! Either way, the BLT is a classic and this dip makes this classic even better!

Whipped BLT Dip
Serves 10

1/2 cup chopped celery
2 tablespoons finely chopped onion
1 8oz package cream cheese, softened
1/2 cup ranch dressing
1/4 cup sour cream
1/4 cup mayonnaise
1 medium tomato, seeded
6 slices of bacon, crisply cooked
1 teaspoon sugar
1 french baguette, sliced into 1/4-inch slices and toasted

1. Place the onion and celery in the Food Processor Bowl of the Flex+ Multi-Prep Set fitted with the multi-use blade. Process until finely chopped. Place the cream cheese, ranch dressing, sour cream, and mayonnaise in with the vegetables and process until smooth.
2. Remove the seeds from the tomato and dice using the Tomato Knife. Using the Food Chopper, chop the bacon.
3. Remove the multi-use blade from the Food Processor and gently mix in the tomato and bacon, reserving 2 tablespoons bacon for garnish.
4. Spoon the dip into a serving bowl and serve with toasted baguette slices.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Way back when I was first living on my own, I used to frequent the St Louis Bread Company location that was near my house. One thing they had on their menu that I couldn’t get enough of was their New England Clam Chowder in a bread bowl. It was perfect… the tangy sourdough bread soaked with the creamy soup… it was dreamy!

As I’ve mentioned several times, when I started with Pampered Chef, I loved how easy the recipes were and how they always came out looking beautiful. One spring they debuted a recipe for a salad bread bowl! In bringing back old things and making them new again, I decided to bring back the bread bowl and pair it with my newest favorite salad.

The salad… I never get tired of this salad! It’s light, tasty and fulfilling and even better when you pull off a side of the bowl and take a big bite of salad and bread at the same time! Heaven!

Perfect Bread Bowl Salad
Serves 4

Bread Bowl:
1½ cups flour, plus additional as needed
1½ tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup 2% plain low-fat Greek yogurt

Dressing:
½ cup + 2 tbsp balsamic vinegar
¾ cup + 2 tbsp olive oil
1 tbsp honey
1 tbsp Dijon mustard
½ tsp salt
¼ tsp black pepper
1 garlic clove, pressed

Salad:
4 cups mixed salad greens
1 15oz can garbanzo beans, drained and rinsed
½ cup red bell pepper, diced
4 ounces feta cheese, crumbled

1. In the Classic Batter Bowl, combine flour, baking powder and salt and mix well. Stir in yogurt and mix until combined (mixture will look dry).
2. Turn dough out onto lightly floured Pastry Mat. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.
3. Roll dough into a 12-inch circle using a lightly floured Baker’s Roller. Pierce entire surface of dough using pastry tool. Brush a clean Batter Bowl with oil, then invert onto a Medium Sheet Pan. Transfer the dough onto the Bowl, draping the dough over the Bowl to create a bowl.
4. Place in the oven and bake 22-25 minutes or until golden brown and cooked through.
5. Meanwhile, add all the dressing ingredients to the Measure, Mix & Pour, twist on the lid, and shake until combined. Set aside.
6. Using the Salad Chopper, roughly chop the greens. In the 4-Qt Plastic Mixing Bowl, combine the greens, red pepper, and feta. Pour ¼ of the the dressing over the top and toss gently to combine. (If you want more dressing, add it when served as to not make the bread bowl soggy!)
7. Remove the bread bowl from the oven and carefully remove from the Batter Bowl. Place on a serving platter and add the salad to the bowl.
8. Serve while the bread bowl is warm, passing additional dressing on the side if needed.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Mochi donuts are popping up all over it seems. I had never had one but saw a segment on television about them and decided to give them a try!

Mochi is traditionally a Japanese rice cake and eaten year round. In doing my research, that it’s morphed from the traditional into several new and different things, and really just keeping the name in tact.

Since I had never had a mochi donut, I wasn’t sure what to expect. The texture is different and I really like it! It feels airier than a traditional donut with a crunchy exterior and soft interior. I found it not as sweet as well, which I loved. So this is an easy recipe to use if you want to give Mochi donuts a try and there isn’t a bakery near you serving them!

Mochi Donuts
Makes 12 servings

¾ cup gluten free all-purpose flour
¼ cup rice flour
½ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup Greek yogurt or sour cream
¼ cup canola oil
1 egg

Glaze:
¼ cup cocoa powder
1½ cups powdered sugar
¼ cup milk
1 teaspoon vanilla

1. Heat the oven to 350˚F.
2. In the 4-Qt Plastic Mixing Bowl, combine the flour, rice flour, sugar, baking soda and salt.  Mix well using the Small Mix ‘N Scraper.  Add the greek yogurt or sour cream, canola oil and egg and mix just until combined.
3. Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed.
4. Meanwhile, Combine the cocoa powder, powdered sugar, milk, and vanilla in the Small Batter Bowl and whisk until smooth using the Stainless Steel Whisk. 
5. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
6. When cooled, using the Chocolate Drizzler, decorate the donuts with the glaze.

Makes 1 dozen

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Did you know that French Onion did isn’t french at all? It’s called that because it’s normally made with dehydrated French Onion Soup Mix. French Onion Dip was created in California in the mid 1950s and I’m pretty confident it has been served in millions of home across the USA and beyond.

Pampered Chef has their own version of the dip mix and I thought it would be pretty tasty in my mashed potatoes and long with some caramelized onions mixed in and on top… and I was right!

We are having these with a basic meatloaf and asparagus and I’m planning some great mashed potato pancakes with the leftovers! I hope you enjoy these as much as we do!

French Onion Mashed Potatoes
Makes 8 servings

3 pounds russet potatoes
3 garlic cloves
⅔ cup sour cream
4 tablespoons milk
3 tablespoons Pantry French Onion Dip Mix
1 cup sliced onion
2 tablespoons butter
2 teaspoons sugar

1. Peel the potatoes and place in the steamer insert in the Multi-Pot. Fill the pot with water to 1-inch above the potatoes. Cover and bring to a boil over medium-high heat. Once the potatoes are boiling, reduce the heat to medium-low and gently boil for 15 minutes.
2. Meanwhile, slice the onion on the #3 setting of the Simple Slicer. In the Nonstick Saute & Steam Pan, melt the butter over low heat. Add the onions and cook, gently stirring until soft, about 4 minutes. Sprinkle the sugar over the onions and continue to cook, stirring occasionally, until soft and golden, about 8 minutes longer.
3. Drain the potatoes and place in the Medium Stainless Mixing Bowl. Add the garlic pressed with the Garlic Press, sour cream, milk and French Onion Dip Mix. Using the Flex+ Muti-Prep Set fitted with the hand mixer attachment, whip the potatoes to the desired consistency.
4. Add ¾ of the caramelized onions to the potatoes and mix well. Spoon the potatoes into a serving dish and top with the remaining onions.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Thumbprint cookies are actually called hallongrotta and are a Swedish pastry cookie. The name means “raspberry cave.” I didn’t know that until I started researching where thumbprint cookies originated. These are one of my favorite holiday cookies and they don’t necessarily have to be filled with raspberry! I’ve had them filled with several different fillings and each are always delicious. Sometimes they are called “jam drops.” Either way, they are always a beautiful addition to any holiday cookie platter. This time, I used Pampered Chef’s chocolate chip cookie mix and make them even better!

Raspberry Chocolate Chip Thumbprint Cookies
Makes 24
1 bag Pantry Chocolate Chip Cookie Mix
6 tablespoons melted butter
1 egg
raspberry jam

1. Heat the oven to 350˚F.
2. In a the 4-Qt. Plastic Mixing Bowl, combine the cookie mix, butter, and egg.  Mix well using the Mix ‘N Scraper until combined. 
3. Using the Small Scoop, scoop the dough onto a Cookie Sheet lined with a Reversible Silicone Baking Mat. Using your finger or a spoon, create a well in each cookie. Drop 1/2 teaspoon jam into each well.
4. Bake 12-14 minutes until golden.  Let rest on the Cookie Sheet for 2 minutes before transferring to a Stackable Cooling Rack to cool completely.

Makes 24 cookies.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

I love chocolate and orange during the holidays. The two just seem to go together… although they go together any time of the year! These cookies are super easy to make, come together quickly and are stunning! The orange is subtle but definitely there and they are very pretty with the flecks of orange zest mixed in.

If you don’t have a decorator bag, you can use a disposable bag or a very sturdy food storage bag with the corner clipped off.

Orange Chocolate Chip Cookies
Makes 24

1 orange
1 bag Pantry Chocolate Chip Cookie Mix
6 tablespoons melted butter
1 egg
4 oz chocolate melts

1. Heat the oven to 350˚F.
2. Zest the orange using the Adjustable Zester.  Juice the orange to yield ½ teaspoon juice. 
3. In a the 4-Qt. Plastic Mixing Bowl, combine the cookie mix, butter, egg, orange juice and zest.  Mix well using the Mix ‘N Scraper until combined. 
4. Spoon the dough into a Decorator Bag fitted with the large round tip. On a Cookie Sheet lined with a Reversible Silicone Baking Mat, pipe logs of dough about 2½-inches long (the cookies will flatted during baking).
5. Bake 12-14 minutes until golden.  Let rest on the Cookie Sheet for 2 minutes before transferring to a Stackable Cooling Rack to cool completely.
6. Line a cooled Cookie Sheet with parchment paper and set aside. In a 2-Cup Silicone Prep Bowl, melt the chocolate melts as the package directs.  Dip one end of each cookie in the chocolate and place on the parchment paper to harden.

Makes 24 cookies.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.