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THE BEST EVER
SUPER BOWL PARTY RECIPES
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SUPER BOWL CHILI 1 tbsp (15 mL) oil 1 can (28 oz./794 mL) diced tomatoes, undrained 1 onion, chopped 1 can (15 oz./398 mL) black beans or kidney beans, drained and rinsed 1 lb. (450 g) ground beef or ground turkey 1 cup (250 mL) water 1 pkt. Chili Meal Mix Optional: Sour cream, sliced green onions, grated cheddar cheese Directions Add 1 chopped onion; cook and stir about 3 minutes. Add 1 lb. (450 g) ground beef or ground turkey; cook until well browned, 5-7 minutes. Add: 1 pkt Chili Meal Mix 1 can (28 oz./794 mL) diced tomatoes, undrained 1 can (15 oz./398 mL) black beans or kidney beans, drained and rinsed 1 cup (250 mL) water Simmer for 1 hour To make vegetarian, add double the beans. Try 1 can black beans and 1 can kidney, or two of both!
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CHICKEN BRUSCHETTA PASTA
1 cup loosely packed fresh basil 3 Roma tomatoes or fresh garden tomatoes 3 cloves garlic 1 lb. of bowtie or penne pasta 2 cans (14.5 oz each) chicken broth 3 boneless, skinless chicken breasts ½ cup olive oil Salt & pepper Block of Parmesan cheese Cut chicken breasts into quarters and season with Italian or Everything But the Pizza Seasoning. Place in Rockcrok or Deep Covered Baker and cook in microwave on high for 3 minutes. Stir and repeat until chicken is done (about 3 minutes). Set aside in covered bowl. OR cook in Grill Pan & Press for 5 minutes on each side. Pour chicken broth into Deep Covered Baker or Dutch Oven Rockcrok. (Add ½ cup dry white wine if desired.) Add pasta; stir a few times with Classic Scraper. Cover; microwave on HIGH for 8 minutes. (I highly recommend using the Large Boil Over No More.) Remove with Silicone Oven Mitts and stir and continue cooking for 8 more minutes till thoroughly cooked. Leave covered. Place basil and garlic in Manual Food Processor. Process till finely chopped. Measure ¼ cup olive oil into 1-Cup Easy Read Measuring Cup; pour into Processor and process till ingredients are thoroughly mixed. Wedge tomatoes. Add tomatoes one at a time and process well. The last tomato only needs to be processed till it’s chunky; add the remaining ¼ cup oil, salt and pepper to taste, and process till thoroughly mixed. Pour the sauce over the cooked pasta and toss. Use the Salad Choppers to chop chicken in the bowl. Add to the pasta. With the Microplane Adjustable Fine Grater, grate about ½ cup Parmesan on Small Flexible Cutting Mat and sprinkle over pasta mixture. Serve with Nylon Spoon. Cook’s Tips: Additional basil can be finely chopped and sprinkled over top. Serve with additional Parmesan on the side. Can also add ½ cup toasted pine nuts to pesto sauce.
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GARLIC BREAD PIZZA DIP 1 (8 oz) block mozzarella ½ cup ricotta 1 T Italian Seasoning salt 1 T EVOO 1 small bunch parsley 1 small bag of mini pepperonis
8 oz. cream cheese - softened Small block of Parmesan cheese ½ tsp. crushed red pepper flakes 1 can Pillsbury Grands biscuits 3 garlic cloves 1 small jar/can of pizza sauce 1 small bag of mini pepperonis
Preheat oven to 375 Grate all of the mozzarella cheese on a Flexible Cutting Mat using the Coarse Grater. Set aside ¾ cup In the Classic Batter Bowl, combine with Mix ‘n Scraper, Cream Cheese, remaining mozzarella cheese and Ricotta (Measure All Cup),1 Tbsp Italian seasoning (Adjust. Measuring Spoon), ½ tsp. crushed red pepper flakes, ¼ cup Parmesan cheese (Fine Grater) and season with salt Open biscuits and cut them in ½ with the Professional Shears. Roll into balls and place around the outside (in a ring) of the Serving Bowl. Peel garlic using Garlic Peeler. In Manual Food Processor, finely chop up garlic cloves. Scrape down sides with Mini Mix ‘n Scraper. Add about 1 T of fresh parsley and process. Scrape down sides. Add 2 T olive oil (Mini Easy Read Measuring Cup) and process till combined. Brush over the biscuits using the Chef’s Silicone Basting Brush. Pour dip inside of ring. Spoon ¼ cup (Measuring Cup) of pizza sauce over dip and spread. Top with remaining ¾ cup mozzarella cheese and mini pepperoni. Grate a little extra Parmesan cheese over the top. Set Kitchen Timer for 15 minutes and brush biscuits with more olive oil if needed. Blot grease (if desired) and let cool for 10 minutes. Serve. Bake until biscuits are golden and cheese is melty (about 30 minutes).
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THE BEST BUBBLY CHEESY SHRIMP DIP FILLED WITH FRESH SHRIMP, MELTY CHEESES, GARLIC, AND HERBS, THERE'S A REASON THIS BUBBLY CHEESY SHRIMP DIP IS THE BEST SHRIMP DIP YOU'VE EVER HAD 2 tbsp (30 mL) unsalted butter ½ lb. fresh shrimp, peeled and deveined 3 green onions, sliced 2 cloves garlic, pressed 1 tsp (5 mL) Garlic & Herb Rub 2 tbsp (30 mL) fresh lemon juice
1 pkg (8 oz./250 g) low-fat cream cheese, softened 2 tbsp (30 mL) low-fat sour cream ½ cup (125 mL) grated Asiago cheese ¼ cup (50 mL) grated Parmesan cheese 1 cup (250 mL) mozzarella cheese, divided Optional: Chopped parsley, additional grated Parmesan
1. To begin, preheat the oven to 350℉ (180°C). 2. Coarsely chop the fresh shrimp. Then, melt the butter in a large skillet over medium heat. Add the chopped shrimp, green onions, garlic, and the rub to the skillet. Cook the shrimp mixture for about 2–3 minutes, or just until the shrimp are pink. Add the fresh lemon juice. 3. Reduce the heat to low and add the cream cheese. Gently stir with a spoon until the cream cheese is melted all the way through. 4. Then, add the sour cream followed by the Asiago and Parmesan cheeses, and ½ cup (125 mL) of the mozzarella. Combine and stir until the cheese is not quite melted. Next, spoon the dip onto a Rectangle Stone or dish and sprinkle with the remaining cheese before placing it in the oven. 5. Once the dip has been spooned onto the stone, bake it in the oven for 25 minutes. Then, turn the oven to a low broil setting. Broil for 3–5 minutes or until the dip is golden brown. (Don't worry, the Pampered Chef StoneFusion stones are broiler-safe up to 550°F (287°C)). Remove the shrimp dip from the oven. Garnish with fresh, chopped parsley, and serve warm. 6. This dip is best served hot but can easily be reheated as needed. Store the leftover dip in an airtight container in the fridge for up to 3 days. The crostini (see cook’s tip) is perfect for dipping, but you can also serve the cheesy shrimp dip with pita chips, crackers, or naan.
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WARM RASPBERRY HABANERO BRIE INGREDIENTS 8 oz (250 g) wheel of brie ¼ cup (50 mL) Raspberry Habanero Sauce DIRECTIONS Preheat the oven to 400°F (200°C). Place the brie wheel in the Garlic & Brie Baker and bake, uncovered, for 13–15 minutes or until the brie begins to soften. Remove the baker from the oven and top the brie with Raspberry Habanero Sauce.
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ITALIAN HERB BREAD You don’t have to be an artisan to make your own crusty artisan bread, you just have to add water to this easy-to-make mix to enjoy a rustic loaf with a savory Tuscan blend of garlic, rosemary, basil, and parsley. New bakers love that there’s no guesswork or special skills needed, and seasoned breadmakers appreciate the chewy crust, airy texture, and delicious aromas.
1 bag of Italian Herb Bread Mix Just add water according to Package directions
Dutch Oven Instructions Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Make a few shallow cuts on top of the dough. Carefully transfer dough (with the parchment) into the preheated Dutch oven. Bake, covered, for 8 minutes. Carefully remove the lid and bake until golden brown, about 5-7 minutes.
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RASPBERRY HABANERO GOAT CHEESE PUFFS OUR RASPBERRY HABANERO SAUCE PROVIDES AN UNEXPECTED SWEET BUT SPICY FLAVOR TO THESE ELEGANT PUFFS. All-purpose flour for dusting 1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed 1 egg, lightly beaten 1/4 cup (50 mL) sliced almonds, divided 1 tsp (5 mL) finely chopped fresh rosemary leaves 4 oz (125 g) goat cheese 4 oz (125 g) cream cheese, softened 1/4 cup (50 mL) Raspberry Habanero Sauce, divided DIRECTIONS 1. Preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board and roll into a 10 1/2-in. (26-cm) square using Baker's Roller®. Prick pastry with pastry tool; brush with egg using Chef's Silicone Basting Brush. 2. Using outer tube of Mini Measure-All® Cup, cut out 16 pastry circles. Place circles on Cookie Sheet; bake 12-14 minutes or until golden brown. Transfer parchment and puffs to Stackable Cooling Rack; cool completely. Gently press centers of puffs using fingertip to make wells. 3. Meanwhile, place almonds into Small Micro-Cooker®. Microwave on HIGH 60-90 seconds or until lightly toasted, stirring every 30 seconds. Set aside 1 tbsp (15 mL) of the almonds. Finely chop remaining almonds using Food Chopper. Finely chop rosemary using Color Coated Chef's Knife. Combine chopped almonds, rosemary, goat cheese and cream cheese in Classic Batter Bowl; mix well. 4. Attach open star tip to Easy Accent® Decorator; fill with goat cheese mixture. Reserve 1 tbsp (15 mL) of the sauce for garnish. Spoon remaining sauce evenly into puffs; pipe filling over sauce. Garnish puffs with reserved sauce and almonds.
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TWO-BITE BROWNIES THREE INGREDIENTS ARE ALL YOU NEED FOR THESE INDULGENT TWO-BITE BROWNIES. DIP THEM IN WHITE CHOCOLATE SAUCE FOR AN ESPECIALLY DELICIOUS TREAT.
Oil for spraying 1½ cups (375 mL) Nutella® 2 whole eggs (room temperature) 1 egg yolk (room temperature) 1 cup (250 mL) flour DIRECTIONS 1. Preheat the oven to 325°F (160°C). 2. Spray the wells of the Brownie Bite Pan with oil. Add the Nutella® to a medium bowl and microwave, uncovered, on HIGH for 30–45 seconds. Add the eggs and egg yolk and whisk until combined. Add the flour and use a scraper or spoon to combine. (The mixture will be very thick.) 3. Use a scoop to transfer the mixture evenly into the wells of the pan. 4. Bake the brownies for 16–18 minutes, or until a toothpick inserted into the centers comes out clean. Let the brownies cool for 5 minutes before releasing. 5. Serve alone or with White Chocolate Sauce.