Month: January 2022

These brownies are rich chocolate filled with chewy coconut! And the two just go together perfectly. And this recipe is super easy to whip up when you grab a bag of Pampered Chef’s Brownie Mix!

Coconut Brownies
Makes 16

1 package Pantry Brownie Mix
1 cup melted butter
2 eggs
¾ cup flaked coconut

1. Heat the oven to 350˚F. Line a 9×9 baking pan with parchment paper.
2. In the 4-Qt. Plastic Mixing Bowl, combine the brownie mix, butter, eggs and coconut using the Small Mix ‘N Scraper.
3. Spread into the prepared pan.
4. Bake 20-25 minutes or until set. (Note: They may seem underbaked but will cool to the correct doneness).
5. Remove from the oven and cool completely before cutting.

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.

What’s better than chocolate? More chocolate! What’s better than more chocolate? Even MORE chocolate! These triple-chocolate cookies guaranteed to put a smile one everyone’s face!

By simply adding some cocoa powder and oil to the already incredible Chocolate Chip Cookie Mix and drizzling white chocolate on top, you have the perfect trifecta of delicousness.

Just try to not eat them all at once!

Chocolate Chocolate Chocolate Chip Cookies
Makes 2 dozen

Cinnamon Chocolate Chip Cookies
Makes 2 dozen

1 package Pantry Chocolate Chip Cookie Mix
6 tablespoons butter, melted
1 egg
3 tablespoons cocoa powder
1 tablespoon oil
1 square white almond bark

1. Heat the oven to 350˚F.
2. In the 4-Qt Plastic Mixing Bowl, combine the Mix, butter and egg. In a 1-Cup Prep Bowl, combine the cocoa powder and oil until smooth. Add to the cookie mix and mix well until a soft dough forms.
3. Line a Cookie Sheet with a Reversible Silicone Baking Mat or parchment paper. Using the Small Scoop, scoop pieces of dough onto the Cookie Sheet.
4. Bake 11 minutes or until firm to the touch.
5. Let cool on the Cookie Sheet for 2 minutes. Remove to the Stackable Cooling Rack using the Mini Serving Spatula and cool slightly.
6. In the Small Silicone Prep Bowl, melt the almond bark as the package directs. Once melted, stir and pour into the Chocolate Drizzler.
7. Drizzle the chocolate over the cookies and cool completely.

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.

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.