* Exported from MasterCook * Almond Raspberry Cookies Recipe By : Sue Klapper Serving Size : 48 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated sugar cookie dough 1 cup almonds -- blanched, slivered 1 teaspoon almond extract 1/2 cup red raspberry preserves powdered sugar Preheat oven to 350°. Chop almonds very finely. Place cookie dough in bowl, add almonds and extract. Combine. Place dough 2 inches apart on baking stone. Press lightly floured finger in center of dough to make indentation. Fill with about 1/2 teaspoon of raspberry preserves. Bake 15 - 18 minutes or until cookie is golden brown. Place parchment paper under cooling rack. Remove cookies from stone and place on rack. Sprinkle with powdered sugar. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Braid Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package crescent dinner rolls 2 tablespoons flour 2 medium apples 1/3 cup sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon cloves 2 teaspoons butter or margarine -- melted *GLAZE* 1/4 cup powdered sugar 1 tablespoon milk Preheat oven to 375°. Unroll crescent roll dough and place in bottom of 9 x 13 baker. Lightly sprinkle with flour. Roll dough until perforations are sealed and dough is flat. Peel, core, and slice apples. Cut in quarters. Combine sugar and spices. Add apples and toss lightly. Place apple mixture down center of dough, approximately 2" wide. Cut 10 slits, about 3/4" wide on each long side of dough surrounding apple mixture. To braid, fold strips of dough at an angle across apple mixture alternating dough strips from one side to the other. Fold ends over to seal. Melt butter just until it liquefies; do not boil. Brush with melted butter. Bake 30 minutes. Cut and serve warm. To make glaze: combine powdered sugar and milk. Stir until smooth. Pour over warm bread. Source: Pampered Chef Favorites II> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread Pudding Recipe By : Sue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups stale bread cubes -- about 12 slices 1/2 cup raisins 1 1/2 cups milk 4 medium apples 1/2 cup sugar 4 eggs 1/4 cup butter or margarine -- melted *CARAMEL SAUCE* 1 cup cold water 1 tablespoon cornstarch 1/2 cup sugar 1 teaspoon cinnamon 3 tablespoons butter or margarine 2 teaspoons vanilla Preheat oven to 375°. Cut bread in small pieces and place in bowl. Add raisins. Pour milk over bread and raisins. Peel, core and slice apples. Cut apples in quarters and place over bread mixture. Combine sugar, eggs, and melted butter; whisk until smooth. Pour egg mixture over apples and stir to combine. Bake 50 - 55 minutes. To make sauce, combine water and cornstarch, stirring until blended. Add sugar and cinnamon and whisk until dissolved. Microwave on hi 2 - 3 minutes or until thickened. Check and stir halfway through cooking time. Remove, add butter and vanilla. Stir until butter is melted. Serve sauce over bread pudding. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bundles Recipe By : Sue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large apples 1 package breadstick dough 1 medium orange 1 package butter flavored mix -- * see note 1/2 cup sugar 1 teaspoon cinnamon Preheat oven to 375°. Core and slice apples; cut slices in half. Unroll dough; separate into 8 breadsticks. Cut each in half crosswise to make 16 strips. Place 3 - 4 apple slices at the end of each piece of dough; roll up. Arrange bundles in baker. Zest 1 teaspoon orange rind; set aside. Juice orange. Pour orange juice into bottom of baker. Combine butter mix with hot water as directed on package. Pour liquified butter mix over bundles. Mix zest, sugar and cinnamon; spoon over bundles. Bake 25 - 30 minutes or until golden brown. Serve warm or topped with light whipped topping if desired. Source: Pampered Chef Favorites II. NOTE: Brand name such as Butter Buds. May be found in spice, diet, or packed cake mix section of your local grocery store. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cheese Danish Recipe By : Sue Klapper Serving Size : 10 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese -- softened 2 tablespoons sugar 1/2 teaspoon vanilla 1 package refrigerated biscuits 1 medium apple 1/4 cup pecans -- chopped caramel topping Preheat oven to 375°. Combine cream cheese, sugar and vanilla until smooth. Set aside. Separate biscuits and flatten each on baking stone. Peel, core and slice apple. Chop apple into smaller pieces. Spread cream cheese mixture evenly over biscuits. Top with chopped apples; sprinkle with chopped pecans. Drizzle topping over pecans. Bake 15 minutes or until biscuits are browned. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Brownie Pizza Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package brownie mix -- 21 ounces 1/2 cup applesauce 1/2 cup water 1 egg 1 package cream cheese -- softened 1/2 cup powdered sugar 1 banana -- sliced 1 cup strawberries -- sliced 2 tablespoons walnuts -- chopped 3 tablespoons semisweet chocolate chips Preheat oven to 375°. Combine brownie mix, applesauce, water and egg, mixing by hand as package directs. Place parchment paper on baking stone. Pour brownie mix on paper and spread into 14" circle. Do not try without parchment paper (batter will run off stone while baking). Bake 15 - 20 minutes or until set. Cool completely. Mix cream cheese and powdered sugar until smooth. Spread over "crust". Slice bananas and strawberries. Top crust with fruit, nuts and chips. Chill. Cut into wedges. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bubble Up Pizza Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages buttermilk biscuits 14 ounces spaghetti sauce -- divided 3 cups mozzarella cheese -- shredded 1 clove garlic Preheat oven to 350°. Quarter biscuits. Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove and add to biscuit mixture. If desired, add optional topping ingredients and mix to combine. Spread mixture into 9 x 13 baker. Pour remaining sauce and cheese over top. Bake for 30 - 35 minutes. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caesar Salad Recipe By : Sue Klapper Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *CROUTONS* 2 tablespoons olive oil 1 clove garlic -- minced 4 slices white bread *SALAD* 1 medium romaine lettuce -- about 8 cups 2 tablespoons parmesan cheese -- grated black pepper -- freshly ground 1 can anchovy fillets -- optional *DRESSING* 1/3 cup olive oil 3 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon dry mustard salt -- to taste Preheat oven to 350°. Combine oil and garlic in small bowl. Spread oil mixture over both sides of bread slices. Place bread on baking stone. Bake 15 - 18 minutes or until crisp and golden brown. Cut bread into cubes; set aside. Wash lettuce under cold running water. Trim core, and separate stalk into leaves. Shake leaves well to remove moisture. Tear leaves into bite-size pieces and place in bowl. Combine dressing ingredients in small bowl using whipper. Pour dressing over romaine lettuce; toss gently. Sprinkle lettuce with parmesan cheese and pepper; toss well. Top with croutons and anchovy fillets, if desired. Serve immediately. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Apple Pizza Pie Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *CRUST* 1 1/4 cups flour 1 teaspoon salt 1/2 cup shortening 1 cup cheddar cheese -- shredded 1/4 cup ice water *TOPPING* 1/2 cup brown sugar -- packed 1/2 cup sugar 1/3 cup flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4 cup butter -- softened 4 medium apples 2 tablespoons lemon juice Preheat oven to 375°. To prepare crust combine flour with salt. Cut in shortening until crumbly. Add cheese. Sprinkle water over mixture gradually. Shape into a ball with lightly floured hands. Roll dough out to the edge of the baking stone. Pinch sides up approximately 1-inch to form a rim. Combine sugars, flour, spices, and salt. Sprinkle half of this mixture over pastry. Cut butter into remaining topping mixture until crumbly. Peel, core and slice apples into thin slices, overlapping them in circles on crust. Sprinkle with lemon juice and remaining topping mixture. Bake 35 - 40 minutes or until apples are tender. Serve warm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Bacon Bite Recipe By : Sue Klapper Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese -- softened 1/4 cup bacon bits 2 tablespoons onion -- chopped 1/8 teaspoon ground black pepper 1 can crescent dinner rolls Preheat oven to 350°. Combine cream cheese, bacon, onion, an pepper. Separate crescent rolls into two rectangle. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on baking stone. Bake for 15 minutes or until golden brown. Serve warm. Source: The Pampered Chef Favorite II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Mostaccioli Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces mostaccioli pasta -- cooked 1 1/2 pounds ground beef -- browned, drained 1 teaspoon black pepper 1 teaspoon Italian seasoning 28 ounces spaghetti sauce 1 can cheddar cheese soup 3 cups mozzarella cheese -- shredded Preheat oven to 350°. Prepare pasta according to package directions. Brown beef and drain. Add seasonings to meat. Stir in spaghetti sauce and soup. Combine pasta, sauce mixture and 2 cups of mozzarella cheese. Mix to combine. Sprinkle remaining cheese on top. Bake for 40 minutes. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cheese Coffee Cake Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 1/3 cup powdered sugar 1 egg -- separated 1/2 teaspoon vanilla 1 package refrigerated french bread dough 1 cup cherry pie filling 1 package refrigerated soft breadsticks Preheat oven to 350°. Beat cream cheese, sugar, egg yolk and extract together until smooth. Carefully unroll french bread dough at seam and place over baking stone. Cut off excess dough that hangs over the side and shape dough into a circle. Cut a 3" hole in center of dough. Discard excess dough. Roll center hole edge back slightly to form a rim. Spread cream cheese mixture evenly over dough. Top with pie filling. Separate breadsticks; unroll and cut each in half to form 16 pieces. Twist each piece and lay over filling like spokes on a wheel. Pinch dough around inner and outer edge to secure. Beat egg white and brush on dough. Bake 25 - 30 minutes or until golden brown. Serve warm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Sensation Recipe By : Sue Klapper Serving Size : 20 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated chocolate chip cookie dough 8 ounces cream cheese -- softened 1/3 cup sugar 1 pint half and half 1 package instant pudding mix -- chocolate 1/4 cup nuts -- chopped Preheat oven to 375°. Roll cookie dough into a ball and flatten. Roll out dough into a 13" circle on baking stone. Bake cookie for 12 - 15 minutes or until browned. Let cool 10 minutes. Loosen crust from stone. Cool completely. Combine cream cheese and sugar; set aside. Combine half and half and instant pudding. Let set until firm, about 5 minutes. Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Sprinkle chopped nuts over cookie. Chill until served. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Walnut Bread Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf frozen bread dough 4 ounces semisweet chocolate -- coarsely chopped 1/2 cup walnuts -- chopped 2 tablespoons honey Preheat oven to 350°. Thaw dough according to package directions and let rise until twice its original size. Punch down and roll dough out to 6 x 12 inches. Chop chocolate and walnuts. Sprinkle chocolate and nuts down the center of the dough, leaving clean about an inch on all sides. Pull long sides up towards the center and press to seal. Place dough, seam side down into loaf pan. Evenly spread honey over top. Bake 50 minutes or until crust is golden brown. Cool 10 minutes in loaf pan. Remove and cool additional 10 - 15 minutes before slicing. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Swirl Loaf Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated bread dough 1 tablespoon butter or margarine -- melted 2 tablespoons sugar 1 teaspoon cinnamon Preheat oven to 375°. Lightly spray 1 Valtrompia Bread Tube and caps with vegetable oil spray. Unroll bread dough onto 9 x 13 cutting board. Pinch dough slits together. Brush butter over dough. Combine cinnamon and sugar and sprinkle over bread. Roll up dough starting at short side of rectangle and place in prepared tube. Bake 50 - 55 minutes. Cool bread in tube for 10 minutes. Remove loaf and cool on cooling rack before slicing. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocktail Reubens Recipe By : Sue Klapper Serving Size : 25 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated bread dough 2 1/2 ounces corned beef -- sliced 1 cup sauerkraut -- drained 1/2 cup Swiss cheese -- shredded 1/2 cup thousand island salad dressing Preheat oven to 375°. Bake bread according to package directions. Let cool before thinly slicing. Chop corned beef. Combine corned beef, sauerkraut, cheese and dressing. Arrange slices of bread on baking stone. Top each slice of bread with Reuben mixture. Bake 10 - 12 minutes or until cheese is melted. Serve warm. Source: Pampered Chef Favorite II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Seafood Pizza Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package crescent dinner rolls 8 ounces cream cheese -- softened 1/4 cup sour cream 1 teaspoon dill mix 10 ounces cocktail sauce 10 ounces shrimp, frozen -- thawed 1 small green pepper -- chopped 2 green onions -- chopped 2 cups mozzarella cheese -- shredded Preheat oven to 375°. Roll out crescent roll dough to cover baking stone. Bake 11 - 13 minutes. Cool completely. Blend cream cheese, sour cream and dill mix together. Spread this mixture on cooled crust. Spread cocktail sauce over cream cheese. Layer seafood, green pepper, green onions, and cheese over cocktail sauce. Refrigerate before serving. Cut into wedges or squares. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Confetti Egg Strata Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 tablespoon water 4 ounces Canadian bacon salt and pepper -- to taste 1 loaf white bread 1 tablespoon butter or margarine 1 package Hollandaise sauce, packet Preheat oven to 3750176. Whisk eggs and water together. Chop bacon in small pieces. Combine with egg mixture. Season to taste. Lightly spray saute pan with vegetable oil spray. Place egg mixture in pan and cook and scramble eggs over medium heat. Place a scant tablespoon of cooked egg mixture in the center of a piece of bread. Place second piece of bread on top and cut into a 3" circle. Melt butter until it liquefies; do not boil. Brush the tarts lightly with melted butter. Bake on baking stone for 10 - 12 minute or until golden brown. Prepare sauce according to package directions. Drizzle sauce over tarts or dip tarts in the sauce. Serve warm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crocked Dill Bread Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water 1/2 cup cottage cheese, small curd 1 egg -- slightly beaten 3 tablespoons margarine -- softened 2 tablespoons onion -- finely chopped 1 tablespoon sugar 2 teaspoons dried dill weed 1/2 teaspoon salt 2 1/4 cups flour Dissolve yeast in warm water according to package directions. Heat cottage cheese to lukewarm in microwave. Combine all ingredients except flour. Add flour gradually to form a soft dough. Knead by hand in bowl until well blended. Cover and allow to rise in a warm place for about 1 hour. Punch down and place in bead bread crock, cover. Let rise 45 minutes or until dough is almost to the top of the crock. Bake in preheat 375° oven for 40 - 45 minutes or until tester comes out clean and top of loaf is golden brown. Remove bread from crock and allow to cool completely before slicing. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deep Dish Almond-Apple Pie Recipe By : Sue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust 3/4 cup sugar 3/4 cup brown sugar 1/4 cup flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 8 medium apples -- peeled, cored, slice 2/3 cup almonds -- sliced 1/2 teaspoon almond extract 3 tablespoons butter Preheat oven to 375°. Remove 1 crust from package and sprinkle both sides with flour. Roll crust out to 14". Place in baker taking care not to stretch the dough. Combine the next 6 ingredients. Gently toss apples with sugar mixture. Turn into prepared pie crust. Sprinkle apples with almonds and almond extract. Dot with small pieces of butter. Roll out second crust to 13" as described above. Place on top of fruit mixture; seal and flute. Cut slits in several places of crust. Bake 50 - 55 minutes or until filling bubbles and apples are tender. Cover edges of crusts with foil during last 15 - 20 minutes if desired, to prevent over-browning. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fantastic Focaccia Bread Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust 2 cloves garlic -- minced 2/3 cup Romano cheese -- grated 2 cups mozzarella cheese -- shredded 2 teaspoons oregano 2 plum tomatoes Preheat oven to 375°. Roll dough into 12-inch circle on baking stone. Press garlic and spread evenly over crust. Grate half of Romano cheese over crust. Sprinkle 1 cup of mozzarella and 1 teaspoon oregano over crust. Slice tomatoes thinly. Layer tomatoes in single layer over cheese. Sprinkle remaining mozzarella and oregano over tomatoes. Grate remaining Romano on top. Bake for 30 - 35 minutes. Cut into squares. Serve hot. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Pasta Salad Recipe By : Sue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *SALAD* 2 cups rotini -- uncooked 1 1/2 cups broccoli flowerets 1 cup tomato -- diced 1 small zucchini -- thinly sliced 1/2 cup green pepper -- chopped 1/2 cup red onion -- chopped 1/4 cup parmesan cheese -- grated *DRESSING* 1/2 cup red wine vinegar salad dressing 1 teaspoon dry mustard 1 clove garlic -- minced Cook pasta according to package directions. Rinse pasta, drain, and cool. Place cooked pasta in bowl with remaining salad ingredients. In separate bowl, whisk dressing ingredients until smooth and slightly thickened. Pour over salad and toss lightly to combine. Cover and chill before serving. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grasshopper Torte Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chocolate graham cracker squares -- crushed 1 tablespoon margarine 1 jar marshmallow cream 1 tablespoon milk 3 cups frozen nonfat vanilla yogurt 8 ounces cool whip LiteŽ -- thawed 1/2 teaspoon peppermint extract 8 drops green food coloring Coarsely chop graham crackers. Reserve 1 tablespoon crumbs; combine remaining crumbs and margarine. Press into bottom of springform pan. Whisk together marshmallow creme and milk. Whisk in frozen yogurt until well blended. Fold in whipped topping, extract and food coloring. Pour over crust. Sprinkle with reserved crumbs. Cover and freeze until firm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Nut Apple Tarts Recipe By : Sue Klapper Serving Size : 25 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium apple -- chopped 1/4 cup walnuts -- chopped 1/4 cup raisins 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon lemon zest 2 tablespoons honey butter or margarine -- melted soft white bread cinnamon sugar Preheat oven to 375°. Peel, core, and slice apple. Chop apple and walnuts. Combine chopped ingredients with raisins, spices, lemon zest, and honey. Place a scant teaspoon of apple mixture in the center of bread. Gently fold bread in half, covering the mixture. Using 3" cut-n'seal to cut and seal crescent shaped tarts. Brush the tarts lightly with melted butter. Sprinkle with cinnamon sugar mixture. Bake on baking stone for 10 - 12 minutes or until golden brown. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Pasta Stir-Fry Recipe By : Sue Klapper Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces linguine -- cooked 1 medium zucchini -- sliced 1 medium onion -- chopped 2 medium tomatoes -- chopped, seeded 1/4 cup parsley 1 tablespoon oil 2 large garlic clove -- minced 1 teaspoon dried basil 1 teaspoon oregano 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 cup parmesan cheese -- grated Cook pasta according to package directions. Keep warm. Slice zucchini. Chop onion and tomatoes. Snip parsley. Heat oil. Press garlic into skillet. Stir fry 15 second. Add zucchini and onion. Stir fry 2 - 3 minutes, until crisp tender. Add tomatoes, parsley and seasonings to skillet. Gently stir 1 - 2 minutes, until thoroughly heated. Remove from heat. Stir in warm pasta and parmesan cheese. Serve immediately. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Dijon Baked Fish Recipe By : Sue Klapper Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds orange roughy 2 tablespoons dijon mustard 3 tablespoons butter -- melted 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 2/3 cup Ritz crackers -- crushed Preheat oven to 425°. Cut fillets in half; arrange in lightly greased 9 x 13 baker. Combine mustard, butter, lemon juice and Worcestershire sauce. Baste mixture over fillets. Sprinkle fillets with cracker crumbs. Bake 20 - 25 minutes or until fish flakes easily with fork. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Bread Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *BREAD* 2 cups flour 2 tablespoons poppy seeds 1 tablespoon baking powder 1/4 teaspoon salt 1/3 cup butter or margarine -- softened 3/4 cup sugar 3/4 cup milk 1/4 cup lemon juice 1 egg 1 tablespoon lemon zest *GLAZE* 3/4 cup powdered sugar 1 tablespoon lemon juice 1 teaspoon lemon zest Preheat oven to 350°. In a small bowl, combine flour, poppy seeds, baking powder and salt. Set aside. Cream butter and sugar together. Add milk, lemon juice, egg and lemon zest. Mix until combined. Add flour mixture and stir just until moistened. Do not over mix. Pour into lightly greased bread crock. Bake 65 - 75 minutes or until cake tester inserted in center comes out clean. Allow to cool 10 minutes. Remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool completely before slicing. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Crab Spread Recipe By : Sue Klapper Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 refrigerated bread dough 1/4 cup onion -- finely chopped 8 ounces cream cheese -- softened 1 tablespoon skim milk 3/4 cup parsley -- divided 1 medium tomato -- chopped, seeded 1/2 small green pepper -- chopped 1 teaspoon lemon juice 1/8 teaspoon salt 4 ounces crab surimi seafood chunks Preheat oven to 375°. Bake bread as directed on package. Let cool before thinly slicing. Mix onion, garlic, cream cheese and milk until well blended. Spread in small casserole dish. Mix together tomato, green pepper, two tablespoons parsley, lemon juice and salt. Spoon on top of cheese mixture. Top with crab meat. Sprinkle with remaining parsley. Chill. Serve with bread. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meat Loaf Cordon Bleu Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/4 cup parsley -- divided 1/4 cup bread crumbs 1/2 cup chicken broth 2 cloves garlic -- minced 2 teaspoons salt 1 teaspoon tarragon 1 teaspoon dried mustard 1/4 teaspoon black pepper 2 pounds ground beef 1 bunch green onions -- chopped 1 tablespoon butter 1 cup Swiss cheese -- shredded 2 ounces prosciutto -- chopped coarsely Preheat oven to 350°. Beat eggs in large bowl. Add 2 T. parsley, bread crumbs, broth, garlic, salt, tarragon, mustard and pepper. Beat well. Mix in ground beef. Set aside. Saute onions in butter until soft. Blend cheese, ham, remaining parsley and onions in medium bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into the loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Drain off fat. Bake an additional 30 minutes. Cool for 15 minutes, then remove from loaf pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minestrone Soup Recipe By : Sue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound flank steak -- cut 1/2 inch thick 1 tablespoon Italian seasoning 1/2 teaspoon black pepper 1 tablespoon olive oil 1/2 cup onion -- chopped 1 clove garlic -- minced 1 can tomato sauce 1 can beef broth 3 cups water 1 bay leaf 1 can stewed Italian style stewed tomatoes -- undrained 1 small zucchini -- cut lengthwise,slice 1/2 cup celery -- chopped 2 tablespoons parsley -- chopped 16 ounces vegetables, frozen, mixed 1/4 cup elbow macaroni -- uncooked 1 can kidney beans -- undrained parmesan cheese -- grated Cut beef steak into 1" pieces. Sprinkle with Italian seasoning and pepper. Heat oil. Add steak; cook and stir until evenly browned. Stir in onion and garlic; continue cooking for 3 minutes. Add tomato sauce, broth, water, and bay leaf. Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables, and noodles. Cover and simmer 1 - 1/2 hours or until beef is tender, stirring occasionally. Ten minutes before serving, add kidney beans. Remove bay leaf. Sprinkle each serving with parmesan cheese. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mini-Cinnamon Christmas Tree Rolls Recipe By : Sue Klapper Serving Size : 22 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can refrigerated crescent rolls 2 tablespoons margarine -- softened 2 tablespoons sugar 1/2 teaspoon cinnamon 2 tablespoons raisins -- optional red and green candies *GLAZE* 3/4 cup powdered sugar 1 tablespoon milk Preheat oven to 350°. Unroll crescent roll dough into one large rectangle. Seal perforations. Spread margarine evenly over dough. Combine sugar and cinnamon. Sprinkle evenly over dough. Sprinkle raisins over sugar cinnamon mixture. Roll up rectangle tightly, starting from longest side. Cut roll into 22 slices. Place slices cut side down on baking stone. Begin with one slice at top, then two slices for the second row, then three for the third row, etc., until you have a bottom row made up of 6 slices. Place remaining slice centered under last row of 6 slices for a tree stem. Bake for 20 - 25 minutes. Glaze warm rolls. Decorate with candies for a festive tree. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mini-Potato Skins Recipe By : Sue Klapper Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces hash brown patties -- thawed 1 egg -- slightly beaten 1 1/2 cups cheddar cheese -- shredded 1/2 cup sour cream 1/3 cup bacon bits salt and pepper -- to taste Preheat oven to 400°. Separate has brown patties into shredded pieces. Mix hash browns and egg in bowl. Spray mini-muffin pans with vegetable oil spray. Place hash browns in prepared pan. Press them into bottom and up sides. Bake for 30 minutes. Sprinkle tops with cheese. Bake for an additional two minutes or until cheese is melted. Place small dollop of sour cream on top of each cup. Top with bacon, salt and pepper. Serve warm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nancy's Apple Bread Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *BREAD* 1 cup butter or margarine -- softened 1 cup sugar 1 teaspoon baking soda 1 tablespoon lemon juice 2 eggs 2 teaspoons vanilla 2 cups flour 1/4 teaspoon salt 2 medium apples *CRUMB MIXTURE* 1 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons flour 2 tablespoons butter or margarine -- cold Preheat oven to 350°. Cream butter and sugar together in large mixing bowl. Dissolve baking soda in lemon juice. Combine baking soda mixture, eggs and vanilla with butter mixture. Beat mixture together. Add flour and salt. Mix to combine. Do not overmix. Peel, core and slice apples and coarsely chop apple slices. Gently fold apples into butter. Combine crumb ingredients, cutting in butter to get a coarse crumb texture. Spoon 1/2 of the batter into greased loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake for 1 hour 15 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pan. Remove bread and cool completely before slicing bread. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Bake Lemon Cheesecake Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham crackers -- chopped 2 tablespoons margarine 1/2 cup boiling water 1 package lemon gelatin powder 3 ounces cream cheese -- softened 1 lemon 2 cups sour cream 8 ounces cool whip LiteŽ -- thawed strawberries -- for garnish Combine graham cracker crumbs with margarine. Press crumb mixture into bottom of springform pan. Mix boiling water and gelatin dessert powder until gelatin is dissolved. Cut cream cheese into small cubes. Add to hot gelatin. Whisk until dissolved. Zest 1 teaspoon lemon rind; set aside. Juice lemon to get approximately 3 tablespoons of juice. Combine lemon mixture, zest, lemon juice and sour cream. Fold in whipped topping. Pour over crust. Chill until set, approximately 30 minutes. Slice strawberries. Arrange on top of cheesecake. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popeye Potatoes Recipe By : Sue Klapper Serving Size : 12 Preparation Time :0:00 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1 cup onion -- chopped 5 ounces ham -- chopped 10 ounces frozen spinach, chopped -- thawed, drained 2 packages scalloped potato mix milk hot water 2 cups mozzarella cheese -- shredded Preheat oven to 400°. Melt butter. Saute onion and ham until tender. Add spinach and heat thoroughly. Place potato and cheese packets in bowl. Stir in milk and hot water (use amount recommended on scalloped potato package). Stir in spinach mixture. Bake 50 minutes or until potatoes are tender. Sprinkle with mozzarella cheese and bake an additional five minutes. Let stand approximately 5 minutes before serving. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Praline Cookies Recipe By : Sue Klapper Serving Size : 30 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar -- packed 1 egg -- slightly beaten 1 1/2 cups flour 1 1/2 teaspoons vanilla 1 1/2 cups nuts -- chopped powdered sugar Preheat oven to 375°. Melt butter in microwave. Add sugars, egg, flour, and vanilla. Stir. Add pecans. Drop onto 15 inch baking stone. Bake 12 - 15 minutes. Let stand 2 minutes before removing from stone. Sprinkle with powdered sugar. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pretzel Ring Bread Recipe By : Sue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated soft breadsticks 1 egg -- beaten caraway or sesame seeds -- -or coarse salt *MUSTARD DIP* 1 cup sour cream 1 1/2 tablespoons dijon mustard Preheat oven to 375°. Remove breadsticks from package and separate immediately into 8 pieces. Unroll each piece and roll into a "rope" shape about 15 inches long using lightly floured fingers. Form each piece into a pretzel shape and arrange on baking stone to form a circle 1/4 inch from edge. (Dough pieces should not touch.) Brush top with beaten egg. Sprinkle lightly with caraway, sesame seeds, or salt. Bake 15 - 19 minutes. Allow to cool for 5 minutes. For mustard dip, combine sour cream and mustard. Place in small bowl in the center of the bread ring and serve. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Flan Cakes Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box spice cake mix 30 large marshmallows 1/4 cup milk 16 ounces pumpkin 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon salt 3 cups cool whip LiteŽ -- thawed Preheat oven to 350°. Grease two flan pans and line centers with parchment paper. Prepare spice cake according to package directions. Pour 2 - 1/2 cups of batter into each prepared pan. (Leftover batter can be used for cupcakes.). Bake for 25 - 30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper. To make filling, place marshmallows with milk in 2 quart saucepan. Melt marshmallows over low heat, stirring occasionally. Remove from heat. Add pumpkin, spices and salt and stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping if desired. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quesadillas Recipe By : Sue Klapper Serving Size : 40 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 flour tortilla -- 7" wide 1 can pitted black olives -- drained 1 cup Monterey jack cheese -- shredded 1/3 cup picante sauce 1/4 cup cilantro Preheat oven to 425°. Place 3 tortillas flat on baking stone. Combine olives, cheese and picante sauce in bowl. Add cilantro to cheese mixture. Evenly spread 1/4 cup of mixture over tortilla. Top each with a tortilla; pressing down firmly. Bake 8 - 10 minutes or until tops are lightly browned. Remove from oven and cool 5 minutes. Cut each quesadilla into 8 wedges. Prepare and bake remaining tortillas as directed. Serve warm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranch Potato Crisps Recipe By : Sue Klapper Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium potatoes 1 tablespoon oil 1 package dry ranch salad dressing mix Preheat oven to 400°. Wash potatoes and leave skins on. Slice potatoes into 1/4" thick slices. Combine oil with potato slices. Stir to coat. Add salad dressing mix. Shake until potatoes are coated. Line potato slices in single layer on baking stone. Do not overlap slices. Bake 40 - 45 minutes or until potatoes are brown. Serve warm. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Thai Noodles Recipe By : Sue Klapper Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Chinese-style fresh noodles -- * see note 2 tablespoons water 2 tablespoons cider vinegar 2 tablespoons brown sugar -- packed 1 tablespoon hoisin sauce 1 tablespoon peanut butter 1 tablespoon oil 3 green onions -- sliced 1 large garlic clove -- minced 12 ounces shrimp -- shelled, deveined 2 cups bean sprouts 1/4 teaspoon dried red pepper -- optional 1/4 cup peanuts -- roasted, unsalted Prepare noodles according to package directions. Drain and set aside. In microwave-safe bowl, combine water, vinegar, sugar, hoisin sauce and peanut butter. Mix well. Heat the sauce for 1 minute in microwave oven. Whisk ingredients to combine. Heat oil and heat. Add onion, garlic, and shrimp. Stir fry until shrimp turn pink and curl up. Pour peanut butter mixture into skillet and heat. Add noodles, bean sprouts, and red pepper and toss lightly. Heat about 1 minute. Remove to serving platter and sprinkle with chopped peanuts. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - NOTES : Chinese-style noodles can be found in the Pasta or Oriental Section of your grocery store. Vermicelli noodles can be substituted. * Exported from MasterCook * Stuffed Spinach Pizza Recipe By : Sue Klapper Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf frozen bread dough 10 ounces frozen spinach, chopped -- thawed, drained 1 cup mushroom -- chopped 1/2 cup onion -- chopped salt and pepper -- to taste 2 cups mozzarella cheese -- shredded 1/2 cup pizza sauce 2 tablespoons parmesan cheese -- grated Let bread dough thaw and rise until doubled in size, 3 - 4 hours at room temperature. Preheat oven to 400°. Divide risen dough into thirds. Pat 1/3 of dough into bottom and up sides of baker. Toss spinach, mushrooms and onions; season with salt and pepper. Layer half of mozzarella cheese on top of dough; top with spinach mixture. Layer with remaining mozzarella cheese. Roll out 1/3 dough to a 9" circle. Place on top of pizza. Pinch together top and bottom crusts. Bake 35 minutes. Spread pizza sauce over top; sprinkle with parmesan cheese. Bake an additional 10 minutes. Cool 10 minutes; gently loosen and remove to cutting. Cut into wedges. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Super Bowl Party Mix Recipe By : Sue Klapper Serving Size : 14 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups popcorn -- unsalted, popped 2 cups pretzels -- unsalted 6 ounces goldfish crackers 1/2 cup butter 2/3 cup parmesan cheese -- grated 1 package ranch salad dressing mix 1 garlic clove -- pressed Preheat oven to 350°. Combine popcorn, pretzels and crackers. Melt butter until it liquefies; do not boil. Add cheese, dry dressing mix, and garlic to butter and combine. Slowly pour butter mixture over popcorn mixture, stirring constantly. Mix until popcorn mixture is evenly coated. Yield: approximately 14 cups. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Lasagna Recipe By : Sue Klapper Serving Size : 10 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 2 packages taco seasoning mix 4 cloves garlic -- minced 1/2 teaspoon cayenne pepper 1 1/2 cups water 1 tablespoon cornmeal 2 packages corn tortillas -- 10 - 12 each 1 jar salsa 1 cup green onion -- chopped 16 ounces Monterey jack cheese -- shredded 3 cups cheddar cheese -- shredded Preheat oven to 375°. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, cayenne pepper and water. Simmer uncovered for 10 minutes. Set aside. Sprinkle cornmeal in bottom of 9 x 13 pan. Place 6 tortillas in bottom of pan overlapping and extending up edges slightly. Layer in following order: 1 cup salsa 1/2 of meat mixture (about 2 cups) 1/2 cup green onions 1 cup sour cream mixture 2 cups combined cheeses Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream and 2 cups of cheese. Place 6 tortillas and remaining salsa on top. Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Bacon Squares Recipe By : Sue Klapper Serving Size : 24 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium pepper -- seeded, chopped 1/2 small onion -- chopped 2 medium tomatoes -- chopped 3 tablespoons bacon bits 1 teaspoon dried basil 1/4 teaspoon garlic powder 3/4 cup Swiss cheese -- grated 1 package refrigerated french bread dough 2 tablespoons mayonnaise Preheat oven to 350°. Coarsely chop pepper and onion. Mix pepper, onion and tomatoes with bacon bits, basil and garlic powder; set aside. Grate cheese. Unroll bread dough and press into bottom of 9 x 13 pan. Roll dough 1/4" up sides to form a rim. Trim excess dough and discard. Spread dough with mayonnaise. Sprinkle with vegetable mixture and top with grated cheese. Bake 30 minutes or until lightly puffed and golden brown. Cool 5 minutes. Cut into 24 squares. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Torta Italiano Recipe By : Sue Klapper Serving Size : 10 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk baking mix 3/4 cup skim milk 1 pound lean ground turkey 1 small onion -- chopped 1 large garlic clove -- minced 1 teaspoon Italian seasoning 1/8 teaspoon salt and black pepper 1 can tomato sauce 10 ounces frozen spinach chopped -- thawed, drained 1 cup mozzarella cheese -- shredded Preheat oven to 350°. Combine biscuit mix and milk. Spray springform pan with vegetable oil spray. Spread biscuit mix evenly over base. Chop onion. Brown ground turkey in skillet. Drain excess liquid. Add onion, garlic, seasonings, and tomato sauce to turkey. Combine and cook 2 - 3 minutes. Spread turkey mixture over biscuit mix. Layer spinach over meat mixture. Top spinach layer with cheese. Bake 35 minutes. Remove from oven and cool 10 minutes. Run a knife gently around collar before removal. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turtle Cake Recipe By : Sue Klapper Serving Size : 24 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box German chocolate cake mix 1 bag caramels -- unwrapped 5 ounces evaporated milk 2 tablespoons butter or margarine 1 bag semisweet chocolate chips 1 cup pecans -- chopped Preheat oven to 350°. Prepare cake mix according to package instructions. Pour half of batter into greased 9 x 13 pan. Bake 15 minutes. While cake is baking, melt caramels with milk and butter or double boiler, stirring until smooth. Slowly pour caramel mixture over partially baked crust. Spread evenly. Sprinkle chips and 1/2 cup of pecans over caramel mixture. Pour remaining cake batter over top, spreading evenly. Sprinkle with remaining pecans. Bake 30 minutes or until center is set. Cool before slicing. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Squash Medley Recipe By : Sue Klapper Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash -- cut in half, seeded 2 cups water 1 tablespoon olive oil 1 medium onion -- diced 1 clove garlic -- minced 3/4 cup rice -- uncooked 1 can chicken broth 1 cup turkey -- diced, cooked 1/4 cup raisins 1 teaspoon dried thyme 1/2 teaspoon dried sage 1/4 teaspoon black pepper 1/2 cup pecans -- chopped gravy -- optional Preheat oven to 400°. Place squash cut side down in 9 x 13 pan. Pour water in pan and bake squash 50 - 60 minutes or until tender. Using saucepan, saute onion in oil until translucent. Add garlic and rice; cook 1 minute. Add broth, turkey, raisins, and seasonings. Bring to full boil. Reduce heat to low and cover, simmer 15 - 20 minutes or until rice is cooked. Stir in pecans. When squash is tender, turn cut side up and fill generously with the stuffing. Return to oven and bake 3 minutes. Serve as is or with a generous ladle of gravy. Source: Pampered Chef Favorites II. - - - - - - - - - - - - - - - - - -