Mexican Wedding Cookies

Ingredients:

2	cups all-purpose flour
1	cup pecans, finely chopped
1/4	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup butter or margarine, softened
1/4	cup granulated sugar
1/4	cup powdered sugar
2	teaspoons vanilla
	Additional powdered sugar (approximately 3/4 cup)

Directions:

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Yield: About 4 dozen cookies

Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

***To order products please contact Melissa Herrera at http://pamperedchef.biz/back2table

Celebration Cookie Mix

Ingredients:

1/2	cup granulated sugar
3/4	cup sweetened dried cranberries
1/2	cup white or semi-sweet chocolate morsels
3/4	cup packed brown sugar
1 1/2	cups all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
1	cup quick or old-fashioned oats
1/2	cup pecan or walnut halves, coarsely chopped

Directions:

1. In Small Batter Bowl, layer ingredients as follows, gently patting each layer before adding the next ingredient: granulated sugar, cranberries, chocolate morsels, brown sugar, flour, baking powder, baking soda, salt, oats and pecans. Cover with lid. Attach the preparation directions below and give it as a gift.

Yield: 3 dozen cookies

Nutrients per serving: (1 cookie): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 16 g, Protein 2 g, Sodium 85 mg, Fiber less than 1 g

Cook's Tips: Give this recipe to the gift recipient:

Celebration Cookies

3/4 cup (1 1/2 sticks) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1 recipe Celebration Cookie Mix

Preheat oven to 375°F. In large bowl, combine butter, eggs and vanilla; mix until well blended. Add cookie mix to butter mixture; mix until well blended. Using Medium Scoop, drop 12 level scoops of dough, 2 inches apart, onto Rectangle Stone. Flatten dough slightly using back of scoop. Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack.

Peppermint Crunch Bark

As simple as can be, this giftable confection will be in hot demand around the holidays.

Ingredients:

3	candy canes (¼ cup/50 mL coarsely crushed)
1/2	pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts
1/2	pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts
1	tsp (5 mL) peppermint extract

Directions:

1. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
2. Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in./1 cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
4. Refrigerate at least 15 minutes or until bark is set. Break into pieces.

Yield: 32 servings

Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 13 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)

Cook's Tips: Alternate scoops of barks onto the Medium Sheet Pan. Drag the edge of the Small Spreader both crosswise and lengthwise to create the most appealing marbling effect. Tap the pan flat against the countertop to level the surface and fill in any gaps and air bubbles.

For a more professional finish, place crushed candy canes into (5-in./13-cm) Strainer; shake to remove the finer pieces of the candy canes.

Finished bark can be stored in an airtight container in the refrigerator up to several weeks.

***This was copied from The Pampered Chef website.

To purchase products, you may contact Melissa Herrera at http://pamperedchef.biz/back2table

Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table

Molten Lava Chocolate Cake-Melissa Style

I normally make this as a Pampered Chef recipe, but I decided to try to revamp it.  I was really afraid it wouldn't work, but sure enough, it came out devine!

Here's the recipe...

INGREDIENTS:

1-Box Chocolate Cake (I like Devil's Food)

1-15 oz Can Pumpkin (I buy the big can and split it in half, freezing the other half)

1-Jar of frosting (I used Caramel this time)

DIRECTIONS:

Dump the cake mix into the Deep Covered Baker  add the pumpkin and mix with Mix n' Scraper.  The mix will be thick, don't worry, it's how you want it.  Just make sure you mix the dry cake mix well into the pumpkin.  Plop the frosting on top of the cake.  DO NOT MIX!

Put the lid onto the DCB and place in microwave.  Microwave for 15 minutes.

That's all there is to it!  Hope you enjoy!

Another Shrimp & Pasta dish

I made this one day last week, so I have to remember what I did...lol

Ingredients:
Fettuccini Pasta
Frozen Brocolli
Fresh Spinach
Shrimp
EVOO
The Pampered Chef Spinach & Smoky Red Pepper Oil Dipping Seasoning

Directions:
Make the pasta according to directions.
In a 12" skillet, add enough EVOO to coat the pan. Heat up and add the brocolli (I defrosted the brocolli on the microwave). Stir fry the brocolli about 8 mins. Add your shelled shrimp to the brocolli and cook for 4mins, add the spinach and cover until the shrimp is pink and the spinach has softened.
Toss with 2 Tbsp of the seasoning mix and then toss with the pasta.
Hope you enjoy!!!!

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Black Friday Sale a la Melissa

Unbelievable deals all day long via phone, e-mail or online order!
There will be HOURLY SPECIALS, RANDOM FREEBIES, GIFT CERTIFICATES, and
other SURPRISE BONUSES! Phone calls, e-mails, and online orders are
time-stamped so that you can benefit from the specials whether you speak
directly with me or not!

Sale details will be posted on my facebook. You can find me here.
Feel free to invite a friend to the sale! In fact, when you refer 5 or more people to my Fabulous Friday sale, you will win a $40 gift certificate. Refer 10 or more and you'll receive a $75 gift certificate!!
HOST A SHOW: Book a show in December and get 60% off TWO of 34 new products!

If you would like more info, you can either friend request here or email me at jaamnherrera at aol dot com (of course formatted correctly).
Hope to see you there!

Crunchie Monkies

Just made a fun & yummy snack for the kiddos (and of course ME!)
It is a spin off of a recipe I saw at Sam's Club, but as usual, made it my own.
My kids named it the Crunchie Monkies and here you have it...

CRUNCHIE MONKIES
Ingredients:
1 C. Butterscotch Morsels
1/2 C. Peanut Butter (you can use crunchy or smooth)
1 C. Mini Marshmallows
1 C. Rold Gold Pretzel Sticks, broken into pieces (I prefer Rold Gold, because they are skinnier than other's on the shelf)
1/2 C. Cocoa Roasted Almonds (you can use whatever nut you like)

Directions:
Freeze your Medium Bar Pan for approximately 5 minutes before starting the mix.
Measure the Peanut Butter in the Mini Measure All Cup using the Skinny Scraper. Put the Morsels & the Peanut Butter into the Large Micro Cooker and microwave for 1 min, in 30 sec intervals, stirring with the Skinny Scraper making sure you stir well!
In the Classic Batter Bowl mix all of the other ingredients together.
After the peanut butter & morsels are melted, pour it over the munchies and toss, coating all of your mix.
Line your frozen Medium Bar Pan with Parchment Paper and pour the mix out onto the bar pan. Place in the refrigerator for 10 mins. It should be cold & hard enough to break apart.
ENJOY!
*This does need to be stored in the refrigerator. *

Southwestern Chicken Salad

My mom was wanting me to make a salad tonight with a few different ingredients...After a bit of thought, I realized I could make a Southwestern Chicken Salad. One like I order at a local fast food chain, but with less than half the calories.
Here's what I came up with...


SOUTHWESTERN CHICKEN SALAD

• 4 BL/SL Chicken Breasts
• 1 Head of Romaine Lettuce
• 1 Bunch of Cilantro
• 1 Bunch of Green Onions
• 2 Cans of Black Beans
• 2 Cans of Yellow Corn
• 1 Jicama
• 4 Roma Tomatoes

DRESSING

• 1 C. Light Sour Cream
• 1 C. FF Milk
• 3 TBS. Hidden Valley Ranch Mix (my preference)
• 1 TBS. The Pampered Chef's Chipotle Rub

Mix all of the dressing ingredients together & let them sit in the refrigerator before starting on the salad so it can set up and the flavors can marry.

SALAD DIRECTIONS
BBQ the chicken, seasoning with The Pampered Chef's Southwestern Seasoning Mix. Set aside after cooked thoroughly! (You can check the temp with the Digital Pocket Thermometer.)
While the chicken is cooking, get all your vegis washed up. I like to put my lettuce & cilantro into the bowl of the Salad & Berries Spinner. Then I put the cilantro into the berries colander, spin. Then the lettuce into the salad colander and spin. It helps to get your green dry, which prevents a soggy, wilted salad!
Cut up all your green vegis and throw them into the 8-qt. Stainless Mixing Bowl (just an FYI, this bowl is my GO TO bowl for EVERYTHING! It is ginormous...and it will be discontinued soon!) Open up your beans & corn. Strain them both in the colander. Rinsing the black beans before spinning them. Toss them into the salad mix.
Now take your jicama & slice it in half. Taking the Serrated Peeler to the skin, makes it a breeze to clean up! Now slice it into 1/4" slices lengthwise, then again going the other way to make strips. Toss those into the bowl.
Cut your tomato to your liking, as well as the chicken. Toss them both in.
Toss the salad together. Serve on a dish and drizzle the dressing on top!

*just a reminder...I cook for a family of 7, 4 adults and 3 children. This recipe was specifically measured for around 10-1Cup servings. Please adapt for your family.*

Pasta Salad Revamp

Isn't that just gorgeous!?! I LOVE the new Bamboo Large Bowl! I have this recipe that I've been making for many years & people love it. Well last night I was looking at my Pampered Chef spices and decided to bring it up a notch =) The results were better than I expected...My family devoured it! Here's the recipe...

PASTA SALAD REVAMP

• 1lb Rotini (your choice, whole wheat, vegi, etc)
  
• 2lbs Frozen Vegis (California Blend is what I always use)
• 1 C. Mayo (I use light)
• 1 C. Sour Cream (I use light)
• 2 TBS Spinach & Smoky Red Pepper Oil Dipping Seasoning, by The Pampered Chef (you can click on the name to go to the product page & order)
• Salt to season

Bring a stock pot to boil, adding the frozen vegis just as the water comes to a boil. Once at a rumbling boil, add pasta & cook according to directions.
While those are cooking, mix the mayo, sour cream and Spinach & Smoky Red Pepper Oil Dipping Seasoning together in Small Batter Bowl, set aside.
Strain pasta and vegis. Add to a large bowl while still warm (this helps to mix the mayo & sour cream easily). Add the mayo mix and toss the salad.
You can either serve immediately (which is how I like it) or refrigerate it and serve cold (how Jose likes it).
I hope you enjoy!

Grilling Talapia & Vegis

I made a bed of onions and laid the talapia on top of it with some salt. Put it on the grill with some fresh vegis on the new Pampered Chef Grilling Basket.
I tossed broccoli, cauliflower, bell peppers & tomatoes in a bowl with some olive oil, salt & pepper.
It turned out SO yummy! The broccoli especially. It was a bit crunchy and SO delicious!

Chipotle Chili Cornbread Bake

The Pampered Chef ® Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper 6 green onions with tops, divided 1 lb (450 g) 90% lean ground beef 1 can (16 oz or 398 mL) chili beans in sauce, undrained 1 cup (250 mL) chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip) 1 container (8 oz or 250 mL) sour cream 1 egg 1/2 cup (125 mL) shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub. For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. for the corn muffin mix. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.

© 2009 The Pampered Chef used under license.

Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco
Preparing a tomato-garlic sauce from scratch in the microwave will fill your kitchen with the aromas of an elegant Italian restaurant.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
¾ cup dry white wine such as Chardonnay
½ tsp each salt and coarsely ground black pepper
1¼ cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about ¼ cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese
and coarsely ground black pepper (optional)
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice
garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave
on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after
2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth,
wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18
minutes or until pasta is tender, stirring after 10 minutes. Meanwhile,
coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate
cheese using Rotary Grater (Doing this will make you feel like your the waiter/ress at Olive Garden).
3. Carefully remove baker from microwave and remove lid, lifting away
from you. Add remaining basil, cheese and chicken to baker; mix well.
Garnish with reserved 2 tbsp basil, additional Parmesan cheese and
black pepper, if desired.
©2009 The Pampered Chef used under license.


Make budget-friendly meals every day!
Our Deep Covered Baker has you covered, all for around $2 per serving.*

OK, so if you haven't figured it out yet...I am signing back up to do Pampered Chef!
I am SO excited!!! I easily gave up Avon, but just had a constant bug in the back of my head with PC. I asked God to remove it if it wasn't something that I wasn't supposed to pursue. Well within 1 month I had 4 people asking me to order them Stones. I had to turn them down, but then went back to them and told them to give me some time.
I talked to my hospitality director aka my mentor. She did some research & found out that I can sign up with only paying $65, compared to $155 and I had to send in a letter asking to go under her, not my old director that I never knew.
I am SO excited!!!!
So, Now I need some shows booked. Get ahold of me and lets get you on my calendar!!!

If you book a show in the month of October, I will give you a Bar Board for FREE! Just leave me a comment either here, on Facebook or email me!*
Sales MUST reach $150!