Month: February 2022

Would you feel less guilty if you ate a brownie that had a full serving of veggies in it? Maybe. But you’re probably thinking, “Sure. But I’m I won’t like them!” I had that thought too so I had to come up with a recipe that would prove me wrong. And here it is!

These brownies are thick and fudgy and perfectly moist. And I promise I won’t tell anyone your secret! Enjoy!

Protein-Packed Brownies
Makes 16

1 15 oz can black beans
1/4 cup water
1 teaspoon vanilla extract
1 15 oz package Pantry Brownie Mix
1 scoop Enrichables Super Veggie
1/2 cup butter, melted
3 eggs

1. Heat the oven to 350˚F.
   Rinse and drain the black beans and place in the Flex+ Food Processor along with the water. Process until completely smooth and no chunks remain.
2. In the 4-Qt Plastic Mixing Bowl, combine the beans, vanilla, brownie mix, super veggie, butter and 3 eggs until well combined.
3. Pour into a greased or parchment-lined 9×9 square baking pan.
4. Bake 25-30 minutes or until set. Remove to a Stackable Cooling Rack and cool completely before slicing.

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.

Every time I make these there are never any left behind. And sometimes we don’t even make it out the door with all of them in tow. I never tire of Deviled Eggs!

Did you know that Deviled Eggs date back to ancient Rome where they were served as a first course?

These can be enjoyed as is, or decorated with various vegetables like I did in the photo. A sprinkle of parsley or paprika (like my mom always does!) is delicious too!

A few tips:

• I’m including directions on how I hard boil my eggs but know that everyone has a method that works best for them.
• Adding a teaspoon of white vinegar to the water makes them easier to peel.
• If possible, try to use eggs that were purchased two weeks ago.
• The night before you plan to hard boil them, turn the carton on its side to help the yolk settle in the center.
• If your cream cheese isn’t soft, microwave it for 25 seconds to make it easier to mix in.
• If you like your egg yolk mixture super smooth, use a grater and grate your egg yolks. If you like a chunkier texture, mash with a fork.

Deviled Eggs
Makes 12

6 eggs
1 teaspoon white vinegar
¼ cup chive & onion cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon yellow mustard
salt and pepper to taste

1. Place eggs in single layer in a saucepan. Add the vinegar and enough cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat, cover and let stand, covered, for 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells. 
2. Cut eggs in half lengthwise. Carefully remove yolks to Classic Batter Bowl. Finely grate the yolks with the Adjustable Coarse Grater or mash with fork. Stir in cream cheese, mayonnaise, and mustard until well blended. Season to taste with salt and black pepper.
3. Place yolk mixture in the Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired. 

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.

These cookies are a marriage between a classic chocolate chip cookie and a snickerdoodle! I love cinnamon and chocolate on cold winter days… there is just something about the sweet aroma and warmth of the cinnamon that melts any icicles!

And once again, this Chocolate Chip Cookie Mix is proving to be so versatile! First were the Orange Chocolate Chip Cookies and then the Raspberry Chocolate Chip Thumbprint Cookies. And since the mix is already allergen-free and super easy to mix up, there’s no reason these can’t be made this week!

Cinnamon Chocolate Chip Cookies
Makes 2 dozen

1 package Pantry Chocolate Chip Cookie Mix
6 tablespoons butter, melted
1 egg
1½ tablespoons Pantry Korintje Cinnamon
1½ tablespoons sugar

1. Heat the oven to 350˚F.
2. In the 4-Qt Plastic Mixing Bowl, combine the Mix, butter and egg. Mix well until a soft dough forms.
3. In a 1-Cup Prep Bowl, combine the Cinnamon and sugar, then set aside.
4. Line a Cookie Sheet with a Reversible Silicone Baking Mat or parchment paper. Using the Small Scoop, scoop pieces of dough balls. Roll in the cinnamon-sugar mixture, then place onto the Cookie Sheet.
5. Bake 11 minutes or until firm to the touch and slightly cracked.
6. Let cool on the Cookie Sheet for 2 minutes. Remove to the Stackable Cooling Rack using the Mini Serving Spatula 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.