Pumpkin Spice Peanut Butter

I recently got on the PS wagon and also on the homemade PB wagon so I thought why not combine the two? This is delicious and perfect on warm toast on a chilly morning. But I’m thinking it’s going to be even better as stuffed french toast! I can’t wait to try that tomorrow! Stay tuned!

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This recipe is very easy but you’ll need to work quickly as it’s much easier to mix the pumpkin mixture into the peanut butter while the peanut butter is warm. I suggest having all of the ingredients measured and ready before you start.

As you can see from my pic, I didn’t work quite as quickly as I could have but the results are still amazing. And it spreads very smoothly too!

Pumpkin Spice Peanut Butter
Makes 2 cups

1 16oz jar lightly salted dry roasted peanuts
1/2 cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
2 tablespoons milk

  1. Add all peanuts to the Deluxe Cooking Blender. Secure the lid on top and lock in place. Turn the wheel to select the GRIND setting and press the wheel to start.
  2. When the nuts begin climbing up the walls of the pitcher, use the tamper to push the nuts back into the blades. Continue to tamper when the nuts are climbing up the pitcher or if the blades are not blending the nuts.  Do not tamper for more than 30 seconds at a time.
  3. Meanwhile, place the pumpkin, pumpkin pie spice, maple syrup and milk in the Small Batter Bowl. Mix well using the Classic Scraper.
  4. When the cycle complete, press cancel. Remove the lid and pour the peanut butter into the contents Small Batter Bowl and mix immediately until smooth.

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!

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Mushroom Bisque

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You will NEVER have soup from a can again after you’ve made this! Fall is coming in full swing here in PA and tonight it’s mid-50s and drizzly, so this ended up being the perfect dinner for us.

If you prefer a chunkier soup, just chop some extra mushrooms and stir then in at the end. I love recipes like this that can be adapted to any preference. This recipe is based on one from Chef Chloe Coscarelli.

I’m loving that there are so few steps to this recipe! Saute the mushrooms, onion and garlic, then transfer to the Blender and let it work its magic!

A few things to note… I’m not a huge fan of anything salty so be sure to adjust the seasonings to your preference. What that means is you might (probably) need more salt than the recipe calls for. Also, the fresh parsley knocks this one out of the park. Mix it in your soup bowl so you get some in each bite. It’s a game changer. The earthy freshness with this smooth soup is unmatched.

Mushroom Bisque
Serve 6

2 tablespoons olive oil
3/4 cup chopped white onion
1 pound white mushrooms
3 garlic cloves, pressed
1/4 cup dry white wine
3 cups water
2 teaspoons seas salt
1/2 cup almond milk
1 envelope Enrichables Pea Protein
black pepper
3/4 cup fresh parsley

  1. Heat the oil in the 12″ Stainless Nonstick Skillet over medium heat. Meanwhile, chop the onion with the Food Chopper and add to the Skillet.
  2. Quarter the mushrooms and add to the Skillet. Saute the onion and mushrooms 5 minutes. Press in the garlic with the Garlic Press and continue to saute 1 minute longer. Add the wine to the Skillet and cook 1 minute more.
  3. Add the water to the Deluxe Cooking Blender. Transfer the contents of the Skillet to the Blender and secure the lid. Turn the wheel to select the SOUP setting and press the wheel to start.
  4. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the almond milk and Pea Protein. Replace the cap and select Custom Blend. Process for one minute. Remove the Lid and adjust the seasoning with salt and pepper.
  5. Season with salt and pepper. Ladle into bowls and generously garnish each serving with parsley from the Herb Mill and freshly milled black pepper.

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!

Chocolate Covered Banana Smoothie

 

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This has become my new favorite and my morning go-to! It’s high in fiber and iron and has ZERO cholesterol. And of course, it always taste better in your favorite insulated cup! Part of why I love this smoothie so much is not only because it’s delicious, but because the sweetness of the dates and cocoa satisfy my sweet tooth so I never have a craving to snack mid-morning. Also, the banana, hemp hearts and greens are filling so I’m not crashing with hunger right at noon. And when I start my day with this smoothie, I have zero brain-fog! Need any more reasons to give this a try? Read on…

Hemp hearts have become my new favorite thing and I’m looking forward to experimenting more with them! They are easily absorbed into the body’s system and are hypoallergenic. They contain omega-6 which can reduce inflammation and they may help people suffering from eczema, arthritis and muscle pain. They also support healthy hair, nails and skin. And that’s just the benefits of the hemp hearts! Check out what the rest of this smoothie has to offer!

I’m also new to dates. I have a weird thing with dried fruits… raisins, prunes, etc. I think it’s a texture thing. I’m not sure but I just can’t eat them. But after ready about putting them into smoothies, I was curious, gave them a try and now I am hooked! Dates contain three powerful antioxidants… Flavanoids which help reduce inflammation and can help reduce the risk of diabetes, Alzheimer’s disease and certain types of cancer. Carotenoids which promote heart health and Phenolic acid which can help lower the risk of heart disease.

Almond butter is a good source of the healthy monounsaturated fats our bodies need. These fats are associated with lowering the risk of heart disease and offers antioxidant action from Vitamin E and helps lower cholesterol.

Bananas… another confession. I’ve NEVER liked them and I would never grab one and eat one. But I know how healthy they are and love them in this smoothie because the banana flavor is very mild. Bananas can help moderate blood sugar levels after meals and can reduce appetite by slowing stomach emptying. Bananas are contain fiber and resistant to starch, feeds your friendly gut bacteria, and we all know a healthy gut is uber important! Did you know that eating a banana several times a week may reduce your risk of kidney disease by up to 50%?

The calcium in spinach can help strengthen your bones and vitamins A and C, fiber, folic acid, and other nutrients fight against colon and breast cancers. Spinach also helps to lower damaging protein levels in the blood and can protect against high blood pressure and heart disease.

Kale is very high in nutrients and very low in calories, making it one of the most nutrient-dense foods out there. It’s super high in Vitamin C and a great source of Vitamin K, an important vitamin that is involved in blood clotting.

I promise that no one will complain that it’s healthy because it takes like a chocolate milkshake… smooth, creamy and decadent! Now it’s probably taken you more time to read the benefits of this smoothie than it takes to make it so grab your blender and get to it!

Chocolate Covered Banana Smoothie
Serves 1

1 cup water
2 tablespoons hemp hearts
5 dates, pitted
1/2 banana
1 tablespoon almond butter
1-1/2 tablespoons cocoa powder
2 cups loosely packed spinach & kale salad greens
6 ice cubs

  1. Add the water, hemp hearts, dates, banana, almond butter, cocoa powder, spinach and kale to the Deluxe Cooking Blender. Secure the Lid, then turn the wheel to the Smoothie setting and press START.
  2. When the timer beeps, press CANCEL. Remove the Lid, add the ice and re-secure the Lid. Turn the wheel to the Smoothie setting and press START.

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!

Pumpkin Spice Latte

Have you ever felt left out? Or watched the cool kids do something you can’t do? That’s how I’ve felt for the last several years watching everyone flash their Pumpkin Spice all over social media. I often wondered what I’m missing out on and if it’s really as good as everyone says it is.

Well, it is. They are all correct. And now I’m one of the cool kids!

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One of the reasons I hadn’t tried the PSL yet is that I try not to consume any caffeine. But then I became a HUGE fan of the Detoxinista blog and she posted her PSL recipe and when I read that I could make it caffeine-free, I was so excited! I based this recipe on hers.

Confession: as I make this today to try it out, it’s 88F outside. Not really Pumpkin Spice weather! But I made almond milk this morning and Sundays are the days I get to hole up in my kitchen and meal prep and test recipes. Plus, in another month when it’s chilly out and we have a roaring fire going, I will cuddle up on the sofa with this in hand and I’ll be a happy pumpkin-spice filled gal!

I made it with 1-cup almond milk and no coffee. You can use 1/2 cup milk and 1/2 cup coffee or 1-cup coffee. It’s entirely up to you and your preference. And blending it in the cooking blender while it heats creates this super smooth and frothy decliciousness.

Here are the directions to make your own PSL in the Deluxe Cooking Blender!

Pumpkin Spice Latte
Makes 1

1/2 cup almond milk (mine was unsweeteend)
1/2 cup brewed coffee
1 tablespoon pumpkin puree
1 teaspoon almond butter
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice, plus more for garnish

  1. Pour the almond milk and coffee into the Deluxe Cooking Blender.
  2. Add the pumpkin puree, almond butter, maple syrup and pumpkin pie spice.
  3. Secure the lid and turn the wheel to select CUSTOM HEAT. Adjust the temperature to 150F and press the wheel to confirm. Adjust the wheel to select 3:00 cook time and press the wheel to confirm and start.
  4. When the blending cycle is complete, remove the lid and pour into a mug. Sprinkle additional pumpkin pie spice on top.

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!

Silky Smooth Vodka Sauce

Sometimes there is just something about a sauce can go with anything… dipping bread into it, served over spiralized veggies… this is one of them. Adapted from Rachael Ray’s You Won’t Be Single For Long Vodka Sauce, this recipe utilizes Pampered Chef’s Deluxe Cooking Blender. No more watching your stove or your sauce. Just sit back, smell the amazing aroma and imagine all of the ways you’ll use this sauce.

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Silky Smooth Vodka Sauce
Makes 7 cups

1/2 cup cashews
water
2 teaspoons olive oil
2 teaspoons ghee
2 garlic cloves
2 shallots
1 cup vodka
1 cup vegetable stock
32 ounces San Marzano peeled tomatoes
1 6oz can tomato paste
1/2 cup water
20 fresh basil leaves
salt and pepper to taste

  1. Place the cashews in a 1-Cup Prep Bowl, cover with water and set aside.
  2. Heat the oil and ghee in the 8″ Nonstick Fry Pan. Using the Food Chopper, finely chop the garlic and shallots and add to the Pan. Saute 2-3 minuets or until soft.
  3. Meanwhile, add the vodka, stock, tomatoes and their liquid and tomato paste to the Deluxe Cooking Blender. Add the shallots and garlic. Lock the lid, select the Sauce setting and push start.
  4. When the time beeps and the display reads ADD, gently remove the Lid.
  5. Drain and rinse the cashews in the Easy Read Measuring Colander. Add the cashews, water and basil to the Blender, replace the Lid and press start.
  6. When the cycle is complete, remove the Lid and taste. Add salt and pepper as desired.
  7. Serve over pasta, spiralized vegetables or as a dipping sauce.

Enjoy!

SHOP MY KITCHEN!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


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!

Chicken Piccata Pasta

My love affair with the Quick Cooker continues! This is one of my favorite Pampered Chef recipes but I didn’t want to babysit it so I decided I’d put the new pressure cooker to the test. And it passed!

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I didn’t add red bell pepper to the recipe when I made it because someone who shall remain unmentioned ate it and it can be omitted if it’s not your thing. I just like recipes that have a lot of color, and traditionally this one doesn’t!

 

Chicken Piccata Pasta
Serves 6

1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons Pantry Lemon Pepper Rub
1/2 medium onion, chopped
3 garlic cloves, pressed
1 32oz carton chicken stock
1 16oz pkg uncooked linguine, broken in half
1 red bell pepper, diced
1 14oz can artichoke hearts, drained
2 ounce cream cheese, softened
1 lemon
1/4 cup capers, drained and rinsed
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Heat 1 tablespoon olive oil in the inner pot for 2 minutes.
  2. Meanwhile, cut the chicken into 1-inch pieces on the Cutting Board. Combine the chicken, the Rub and remaining 1 tablespoon oil in the Medium Stainless Mixing Bowl, tossing to coat.
  3. Add the chicken to the inner pot and saute 3 minutes.
  4. Meanwhile, chop the onions with the Food Chopper and add to the inner pot with the chicken. Add the garlic pressed with the Garlic Press. Saute 2 minutes longer, stirring frequently. Press CANCEL.
  5. Add the stock and linguine to the inner pot and stir to combine.
  6. Lock the Lid, line up the sealing vent, select CUSTOM , adjust the time to 6 minutes and press START.
  7. Meanwhile, cut the top off the pepper and remove the seeds with the Scoop Loop. Cut the bell pepper into pieces and dice using the Quick Slice by placing the pepper slices in the Quick Slice and slicing once, then turning the pepper slices 90-degrees and slicing again. Set aside.
  8. Drain the artichokes in the Easy Read Measuring Colander. Place the parsley in the Herb Mill and set aside.
  9. When the timer is up, press the steam-release button to manually release the pressure. Remove the Lid and stir in the cream cheese, artichokes and red pepper until well combined. Cover with the Small Boil-Over No More and cook 5 minutes (this will thicken the sauce).
  10. Press the lemon into the pasta using the Citrus Press. Add the capers and the parsley using the Herb Mill. Stir to combine. Press CANCEL and serve.

Enjoy!

SHOP MY KITCHEN!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


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!