Add some flair to the traditional Thumprint Cookie with fabulous and festive recipes!!

Check out my page, under the Inspiration tab, to get the yummy recipes!
https://Pamperedchef.biz/knwest

Skip those crazy crowds and long lines in the cold and shop from the warmth and comfort of your home!! Pampered Chef has products for everybody on your Holiday list!

Visit https://pamperedchef.biz/knwest to snag some awesome deals!!!

Wishing you a Happy Thanksgiving, from my home to yours!!!

Stay tuned for some awesome, exclusive deals coming your way! Trust me you will not want to miss it!

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Just take a gander at that lovely spread above! Who is excited to celebrate Thanksgiving tomorrow?? I know I am!

What is on your menu??

For my family we will be feasting on the following (will have pictures this weekend):

Turkey - Of course!

Green Bean Casserole (one of my fav's!)

Cornbread stuffing

Candied Yams

Brussels Sprouts

Red Cabbage 

Garlic Mashed Potatoes

Homemade Rolls

Homemade Pumpkin & Apple Pies 

Mmmmm mm! I am getting hungry just thinking about it!

Now that we have the "food" talk out of the way...what are you thankful for??

I have been uber busy with school & work, so I have (and I shamefully admit) been neglecting my blog! I know, I know...this is awful..no excuses, just get back up and get back on board!

So, back to the question...what are you thankful for?

Me personally, and I know it sounds cliche, but I am thankful for my family <3

Actually, lets do 30 things I am thankful for:

1) My Husband

2) Our children

3) My health

4) Our home

5) My education

6) My Husbands Military service

7) Our pets

8) A warm bed to sleep in at night

9) Food to put in mine and my families bellies

10) Patience

11) Faith

12) Technology 

13) Friends

14) My Talents

15) Mommy Time (rare but it happens!)

16) My past

17) Music

18) Art

19) Heritage

20) The cooler temperatures (after triple digit heat summers, I am loving the cold!)

21) Social Networking (the ability to meet new friends all around the world!)

22) My Husband and our family being stationed in California

23) The Future

24) The Present

25) Forgiveness

26) My past employers

27) Knowledge

28) Travels

29) My messy house (toddlers are wonderful!)

30) My hectic schedule

Yep, so there are my thirty reasons to be thankful...what are yours?

Gourd-geous Dinner Rolls

Add some serious cute factor to your ordinary dinner rolls at the Thanksgiving table. A few snips from the Professional Shears gives frozen bread dough this pumpkin-like shape and a pecan half creates each an adorable stem.

Recipe

    8 frozen bread dough rolls
    2 tbsp butter, melted
    4 pecan halves

Yield: 8 rolls

Spray Large Bar Pan with canola oil and arrange frozen rolls on pan at least 2 in. apart. Let stand 1-2 hours or until rolls have thawed but not yet begun to rise. Press finger down into the middle of each roll and cut several snips from the outside of the roll in towards finger with Professional Shears. Spray rolls with a light coating of oil and loosely cover with plastic wrap. Allow rolls to rise for 2-3 hours until they have doubled in size (time will vary depending on kitchen temperature). Preheat oven to 350◦F. Brush rolls with butter and bake 15-20 minutes until golden brown and baked through. Break pecan halves in half again length wise and insert into the dimple in the middle of each roll.


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Wishing a very Happy Veterans Day to those who have and those who continue to serve our great Nation!  Especially to my Husband, Capt. Ted West, USAF...my favorite Veteran ;).

Do you have a Veteran in your life you would like to honor?

Pie Bites

Skip the dinner plate-sized pumpkin pie. This year, it's all about bite-sized desserts. Using the Deluxe Mini-Muffin Pan — your not-so-secret weapon for tiny treats — these festive mini pies come together quickly for the post-turkey sweet tooth.

Recipe

1 pkg (14 oz) refrigerated pie crusts (2 crusts)
1 cup solid pack pumpkin (not pie filling)
1/3 cup evaporated milk
¼ cup sugar
2 eggs
1½ tsp Cinnamon Plus® Spice Blend
Whipped topping (optional)

Yield: 24 mini pies

Directions

Preheat oven to 375°F. Unroll pie crusts and cut out 24 small rounds with 2½-in. Biscuit Cutter. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray and gently press rounds into wells of pan. In medium mixing bowl, whisk together pumpkin, evaporated milk, sugar, eggs and Spice Blend. Evenly distribute filling among the pie shells. Bake for 20-25 minutes or until toothpick inserted into filling comes out clean and crusts are golden brown. Carefully remove from pan; cool completely. Top with whipped topping and serve. Garnishing Tip: Gather leftover dough scraps into a ball and re-roll on a lightly floured cutting board. Cut out leaf shapes with Creative Cutter. If desired, gently carve lines into the surface of the leaves to represent the veins with Paring Knife. Place leaves on Cookie Sheet and bake until golden brown.


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Pilgrim Snacks

We’re pretty sure they didn’t serve these pilgrim hat-shaped cookies at the first Thanksgiving, but it’s still a fun way to squeeze in a foodie history lesson. They’re perfect for festive school lunches and after-school snacks.

Recipe

    1 cup chocolate morsels
    1 tbsp canola oil
    15 marshmallows
    15 fudge stripe-style cookies
    ¼ cup white Decorator Icing

Yield: 15 hats

Microwave chocolate and oil in a 2-cup Silicone Prep Bowl, uncovered, on HIGH 30-60 seconds or until melted. Place cookies, chocolate-side up, on a Medium Sheet Pan. Using Sauté Tongs, dip each marshmallow in chocolate until coated. Place marshmallows over centers of cookies and refrigerate for 20 minutes until chocolate sets. Fill Decorator Bottle fitted with round tip with icing and decorate with a “band” and “buckle” for the hat.


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Mini Turkey Pot Pies

So long cold turkey sandwiches! This Mini Turkey Pot Pies recipe revives leftover Thanksgiving turkey and veggies into a fall-worthy comfort meal. The Mini Pie Tins and refrigerated pie crusts (14.1 oz.) help create the perfectly portioned delights. 

 

Ingredients:

1/2 medium onion
1/4 cup butter (1/2 stick), melted
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 tsp finely chopped fresh thyme leaves
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp ground black pepper
1 cup frozen mixed peas and carrots, thawed
1 1/2 cups diced cooked turkey
1/2 cup 2% milk
1 pkg (14.1 oz or 399 g) refrigerated pie crusts (2 crusts), softened according to package directions

Directions:

1 - Preheat oven to 375ºF (190ºC). Finely chop onion using Food Chopper. Add butter and flour to (4-qt./3.8-L) Casserole; whisk until smooth using Silicone Flat Whisk. Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to Casserole. Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat. Stir in onion, frozen vegetables, turkey and milk. Set aside.


2 - Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using Pastry Cutter. With remaining dough, cut out six designs using Creative Cutters. Repeat with remaining crust. Place Mini Pie Pans onto Large Sheet Pan. Place crust circles into pans, pressing up sides and over edges. Place creative cutter designs onto sheet pan. Bake 16-18 minutes or until crusts are light golden brown.


3 - Divide filling evenly into baked pie shells. Bake an additional 10-12 minutes or until filling is heated through. Top with designs and serve warm.

Yield:
servings of 6


Garnishing Tip: Re-roll dough scraps and cut out leaf shapes with Creative Cutters. Bake on a Sheet Pan until golden brown. This is also how you top the Pie Bites!


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Pumpkin Bread Pudding

 

Ingredients:

 
1 loaf (16 ounces) raisin bread (I like to use Pepperidge Farm Cinnamon Swirl bread instead)
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid pack pumpkin
1/2 cup plus 3 tablespoons sugar, divided
3 eggs
1 1/2 tablespoons pumpkin pie spice
1 tablespoon orange zest
1/4 cup pecans, chopped

Serve with ice cream or whipped cream

Directions:

 
1. Preheat oven to 400°F. Lightly spray Deep Covered Baker with nonstick cooking spray. Slice bread into 1-inch cubes; set aside.

2. Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

3. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Without lid, bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired.

 

Chocolate-Banana Cream Trifle

INGREDIENTS
18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
3/4 cup (175 mL) semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
1 cup (250 mL) milk
1 lemon
4 large bananas


DIRECTIONS


1
Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Bamboo Fiber Mixing Bowl.

2
For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in large Bamboo Fiber Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using Small Mix ‘N Scraper®; set aside.

3
Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into medium Bamboo Fiber Mixing Bowl using Egg Slicer Plus®. Add lemon juice and toss gently. Set aside 12 slices for garnish.

4
To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.

Yield:

,
16 servings of about 1/2 cup (125 mL)

Nutrients per serving:

Calories 240, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 39 g, Fiber 2 g, Protein 3 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.

Cheese Whiz!! 

Whip up a quick pumpkin-shaped cheese ball to show off the Manual Food Processor and Batter Bowl. It’s as impressive as it is tasty. Serve alongside crackers for an irresistibly savory treat. 

Recipe 

4 cups grated sharp cheddar cheese 

2 pkgs (8 oz each) cream cheese, softened 

2 tbsp Three Onion Rub

 1 clove garlic, pressed 

1 cup bite-sized cheese crackers 

 1 celery stalk 

Yield: 2 1/2 cups (2 tbsp per serving) 

Grate cheese with Microplane® Adjustable Coarse Grater and set aside 1/4 cup. In Classic Batter Bowl, combine remaining cheddar, cream cheese, rub and garlic. Scoop mixture onto a sheet of plastic wrap and form into a ball by lifting corners of plastic wrap towards each other and twisting the top. Refrigerate for 1 hour or until firm enough to handle. Finely process cheese crackers and reserved shredded cheese in Manual Food Processor; place in Coating Tray. Roll cheese ball in cracker mixture until coated. Use Mix ‘N Scraper® to make indented ridges to resemble ribs of a pumpkin. Place a halved celery stalk into the top of the pumpkin stem. 

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Just a friendly reminder to set your clocks back tonight!

Welcome, welcome November!!

This is a wonderful month for many reasons: yummy food, family, being thankful & some pretty awesome Pampered Chef specials!

How does a FREE turkey sound?? Sounds like a pretty awesome Thanksgiving meal I would say!

In the month of November, if you host a Pampered Chef show (in person, catalog or virtual) you can earn 60% off of our popular cookware line and a FREE choice of featured cooking tool!

What a sweet deal!

But if you do your show between now and November 15, you can also earn a FREE turkey!!!!

Yep, you heard that right, let your turkey be on me this Thanksgiving season!

Contact me for more details:
https://pamperedchef.biz/knwest

Email: chefkrissi@gmail.com

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