Homemade Holidays with Pampered Chef Nicole

GINGERBREAD TRUFFLES

GINGERBREAD TRUFFLES

CINNAMON CARAMEL CHEESECAKE SQUARES

CINNAMON CARAMEL CHEESECAKE SQUARES

FOR A RECIPE THAT'S THIS SIMPLE TO MAKE, YOU WON'T BELIEVE HOW DELICIOUS IT IS. THE AROMAS WILL FILL YOUR HOUSE AND MAKE EVERYONE HAPPY THAT YOU INVITED THEM OVER

INGREDIENTS

2 pkg (8 oz/235 g each) seamless crescent dough, divided 2 pkg (8 oz/250 g each) cream cheese, softened 1 egg

1 tsp (5 mL) Double-Strength Vanilla or 2 tsp (10 mL) vanilla extract ¾ cup (175 mL) sugar, divided 1 tbsp (15 mL) Korintje Cinnamon ½ cup (125 mL) caramel topping

DIRECTIONS

Preheat the oven to 350°F (180°C). Unroll one package of dough onto the Large Bar Pan. Roll the dough out to edges of the pan with the Baker’s Roller®.

Microwave the cream cheese in a Classic Batter Bowl, uncovered, on HIGH 30–40 seconds or until softened; whisk until smooth.

Add egg, vanilla, and ½ cup (125 mL) of the sugar to the cream cheese and whisk until smooth. Spread the cream cheese mixture over the crescent dough.

Unroll the second package of dough and place it on top of the cream cheese mixture. Gently stretch the dough to cover.

Bake until the top is golden brown, about 22–24 minutes. Combine the remaining ¼ cup (60 mL) of sugar and the cinnamon in a small bowl. Remove the pan from the oven. Immediately pour the caramel topping over the cheesecake and spread to the edges of crust. Sprinkle with the cinnamon-sugar mixture and let stand 10 minutes before serving.

GINGERBREAD COOKIE TREES

GINGERBREAD COOKIE TREES

TALK ABOUT A WINTER WONDERLAND! GINGERBREAD COOKIE TREES DUSTED WITH POWDERED SUGAR SNOW AND TRIMMED WITH CREAM CHEESE FROSTING … IT DOESN'T GET BETTER THAN THAT

INGREDIENTS

1 pkg (16.5 oz or 468 g) refrigerated sugar cookie dough

2 tbsp (30 mL) flour

2 tbsp (30 mL) molasses

1 tsp (5 mL) pumpkin pie spice

Powdered sugar for dusting (optional) prepared cream cheese frosting

DIRECTIONS

To make easy gingerbread dough, crumble sugar cookie dough into a Classic Batter Bowl. Using the Small Mix 'N Scraper®, mix in flour, molasses, and 1 tsp pumpkin pie spice. Press onto the Large Round Stone and smooth it out with the Baker’s Roller®, leaving ¼" around the edge of the stone.

Bake at 350°F (180°C) for 14–16 minutes and then gently loosen with the Cake Tester & Releaser. Cool for 10 minutes in the Stone, then cool completely on a Large Grooved Cutting Board. Once cooled, dust the cookie with powdered sugar using the Flour & Sugar Shaker, then cut it into 8 thin slices. Use the Easy Accent® Decorator to pipe warmed cream cheese frosting onto each slice as shown.

GERMAN CHOCOLATE LAVA CAKE

GERMAN CHOCOLATE LAVA CAKE

MAKE YOUR LAVA CAKE FLOW IN JUST MINUTES IN THE MICROWAVE!

INGREDIENTS

2/3 cup (150 mL) sweetened flaked coconut 2 tsp (10 mL) canola oil

1/4 cup (50 mL) pecan halves

1 can (14 oz/300 mL) sweetened condensed milk, divided 1 2/3 cups (400 mL) devil’s food cake mix

1/3 cup (75 mL) sour cream 1 egg

1/4 cup (50 mL) semi-sweet chocolate morsels

DIRECTIONS

Microwave coconut in uncovered Rockcrok Everyday Pan on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool.

Brush same baker with oil. Coarsely chop pecans using Food Chopper. Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended.

Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker. Pour coconut mixture evenly over batter.

Microwave, uncovered, on HIGH 3-5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes. Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 4560 seconds or until almost melted. Stir until smooth. Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate.

PEAR APPLE SPICE BUNDT CAKE

PEAR APPLE SPICE BUNDT CAKE

INGREDIENTS

Oil for brushing pan

2 medium pears

½ cup (125 mL) walnuts

2 tbsp (30 mL) brown sugar

½ tsp (2 mL) cinnamon

1 pkg (15 25 oz or 515 g) spice cake mix ¼ cup (50 mL) apple butter

1 cup (250 mL) water

3 eggs

DIRECTIONS

Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using Chef’s Silicone Basting Brush.

Finely chop the pear and walnuts with the Food Chopper. In a small bowl, toss the chopped pear and walnuts with brown sugar and cinnamon. Place them into the pan.

In a large bowl, whisk the cake mix, apple butter, water, and eggs until blended. Pour the mixture into the pan. Lightly tap the pan on the counter to even out the batter.

Bake for 30–35 minutes, or until the Cake Tester & Releaser inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes before releasing. Carefully invert pan onto a cooling rack.

MELTED SNOWMAN COOKIES

MELTED SNOWMAN COOKIES

FROSTY'S MELTING! REFRIGERATED COOKIE DOUGH TAKES ON A FUN NEW FORM WHEN YOU ROLL IT OUT AND USE THE SCOOP LOOP™ AS A COOKIE CUTTER TO CREATE THAT PERFECT MELTY SHAPE

INGREDIENTS

1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough 2 tbsp (30 mL) flour 1 recipe All-Occasion Cookie Icing donut holes, black gel icing, candy coated chocolate, pretzel sticks, orange jelly candy

FROSTY’S MELTING! REFRIGERATED COOKIE DOUGH TAKES ON A FUN NEW FORM WHEN YOU ROLL IT OUT AND USE THE SCOOP LOOP™ AS A COOKIE CUTTER TO CREATE THAT PERFECT MELTY SHAPE. INGREDIENTS

1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough 2 tbsp (30 mL) flour 1 recipe All-Occasion Cookie Icing donut holes, black gel icing, candy coated chocolate, pretzel sticks, orange jelly candy

DIRECTIONS

Mix sugar cookie dough with flour in a Classic Batter Bowl. Roll out the dough on a Pastry Mat to ¼" (6mm) thickness using the Baker’s Roller®. Cut out shapes using the Scoop Loop™, transfer to a Cookie Sheet and bake at 350°F (180°C) 10–12 minutes or until lightly golden brown around the edges. Remove and cool on the Stackable Cooling Rack then frost with the icing from the All-Occasion Cookie Icing recipe.

Top with an icing-covered donut hole head, black gel eyes and candy coated chocolate buttons, pretzel stick arms, and an orange jelly candy nose.

BAKED BRIE SUNFLOWER

BAKED BRIE SUNFLOWER

THERE'S NO EASIER (OR SUNNIER!) APP THAN THIS BRIE BAKED IN PUFF PASTRY AND TOPPED WITH SWEET JAM EVERYONE WILL ASK FOR THIS ELEGANT DISH!

INGREDIENTS

½ tbsp (7 mL) oil for brushing 1 wheel (8 oz./250 g) brie cheese 2 pkgs (13.2 oz. or 397 g each) refrigerated puff pastry sheets ¼ cup (60 mL) prepared mixed berry jam ¼ cup (60 mL) butter, melted 1 pkg (0.75 oz./21 g) fresh rosemary

DIRECTIONS

Preheat the oven to 425°F (220°C) and brush the Large Round Stone with oil.

Trim the rind off the top of the brie. Unroll one sheet of puff pastry onto the stone. Place the brie in the center of the sheet. Spoon the jam on top of the brie. Brush the dough with melted butter. Unroll the second sheet of puff pastry and place it on top, turning the sheet so the long and short sides are alternating. Press the sheets of dough together and gently push out any air around the brie. Poke holes with a fork or knife in the top of the crust covering the brie to vent. Using a knife or pizza cutter, trim the edges of the pastry around the stone to create a circle. Use the scraps to make extra twists and place them on a baking sheet.

Cut the circle of dough into 16 strips, starting at the edges and leaving ½" (1 cm) around the brie. Twist each strip.

Place a sprig of rosemary on each twist (or every other twist) and one in the center. Brush all of the dough with butter. Bake the extra twists for 16–18 minutes, and the brie for 20–22 minutes, or until golden brown. To serve, cut the top off the center of the pastry and tear the twists off to dip into the cheese.

APPLE CRANBERRY DUMP CAKE

Preheat the oven to 350°F (180°C).

Grease the bottom of the Stone Rectangular Baker with butter. Pour the pie filling over the bottom of the baker. Top with dollops of the cranberry sauce and spread evenly.

Sprinkle the cake mix over the filling, then add the sliced butter over the top.

Top with the nuts. Bake for 45–50 minutes, or until the cake is bubbly on the edges and browned on the top. Serve with ice cream or whipped cream, if you’d like.

HOLIDAY CHOCLATE BARK

HOLIDAY CHOCLATE BARK

DIRECTIONS

Combine add-in's in a 2-cup Prep Bowl. Mix in Large Micro-Cooker ® . Microwave, uncovered, on HIGH 1 – 1½ minutes. Stir every 30 seconds or until mostly melted and smooth. Add half of the combined add-ins to the melted chocolate. Stir until incorporated. Pour chocolate mixture onto Medium Sheet Pan linedwith parchment paper Spread evenly with Small Spreader. Top with remaining ½ cup of add-ins and press lightly into chocolate. Refrigerate 20 – 30 minutes or until set. Break into pieces to serve. Store in an airtight container

PRALINE CRUNCH

POPCORN CRUNCH BARK

PRESSURE COOKER BROWN SUGAR HAM

BUTTERNUT SQUASH RISOTTO

BUTTERNUT SQUASH RISOTTO

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cut into ½" (1-cm) pieces 2 tbsp (30 mL) olive oil, divided

2 tbsp (30 mL) Thyme & Onion Seasoning, or Rosemary Herb Seasoning Mix, divided 4 cups (1 L) low-sodium chicken broth 1 tbsp (15 mL) butter

1 medium onion, finely chopped 3 garlic cloves, pressed 1 cup (250 mL) uncooked Arborio rice ¼ cup (60 mL) dry white wine

2 oz. (60 g) fresh Parmesan cheese, finely grated (½ cup/125 mL) 1 pkg (5 oz./142 g) baby spinach leaves

DIRECTIONS

Preheat the oven to 450°F (230°C). Add the squash, 1 tbsp (15 mL) of oil, and 1 tbsp (15 mL) of seasoning to a large baking sheet. Toss to combine and roast until the squash is very tender, about 25–30 minutes. Meanwhile, add the broth to a saucepan. Bring to a boil and reduce the heat. Keep the broth warm over low heat. Heat the remaining oil and butter in a 12" (30-cm) skillet. Add the onion, garlic, rice, and remaining rub. Cook, uncovered, for 3–4 minutes, or until the rice is lightly toasted, stirring frequently. Add the wine and stir until it’s absorbed.

Add about ½ cup (125 mL) of the broth from the saucepan to the rice mixture and stir occasionally until the broth is absorbed. Repeat until you have about ½ cup (125 mL) broth left, about 20–25 minutes. When the squash is done, set aside half for garnish. Add the remaining squash and remaining ½ cup (125 mL) broth to a bowl and mash. Stir the cheese and mashed squash into the skillet. Top with the spinach and cover. Cook 1–2 minutes, or until the spinach is wilted. Stir to combine. Serve with the reserved roasted squash.

PERUVIAN CHICKEN

PERUVIAN CHICKEN

DIRECTIONS

Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture.

Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.

Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

SPINACH EGG BAKE

SPINACH EGG BAKE

PART SPINACH DIP, PART SHAKSHUKA—THIS CREAMY DISH IS PERFECT FOR A CASUAL BRUNCH OR HEARTY BREAKFAST AND IT’S LESS THAN $3 PER SERVING!

INGREDIENTS

1 tbsp (15 mL) oil

1 small onion, chopped

1 green bell pepper, seeded and chopped 1 tsp (5 mL) salt ½ tsp (2 mL) black pepper 1 garlic clove, pressed 2 cups (500 mL) firmly packed spinach leaves ½ cup (125 mL) milk 4 oz (125 g) cream cheese 5 large eggs 5 English muffins

Optional toppings: Finely grated Parmesan cheese, chopped basil, sliced spinach

DIRECTIONS

Preheat the oven to 450°F (230°C)

Heat the oil in the 10" (25‑cm) Nonstick Fry Pan over medium heat for 3 minutes Add the onion, bell pepper, salt, and pepper Cook and stir for 4–5 minutes, or until the onion is softened. Add the garlic and spinach and stir Cook for another 2–3 minutes, or until the spinach has cooked down completely Stir in the milk and cream cheese and continue stirring until smooth. Bring to a low boil. Turn off the heat Make 5 shallow imprints in the creamy mixture Crack one egg into each well Carefully transfer to the oven Bake for 9–11 minutes, or until the egg whites have set but the yolks are still runny (Cook longer if you prefer firmer yolks )

While the eggs are cooking, toast your English muffins. Remove the pan from the oven Let it stand for 2 minutes Garnish with Parmesan cheese, chopped basil, and sliced spinach, if you’d like Serve with or on top of the English muffins