Shrimp Avacado Pasta Salad

Ohh this looks like an awesome summer recipe to bring to a party! Or now before it gets to cold-- for those down South hehe!

Shrimp Avacado Pasta Salad
from the cookbook of www.AllRecipes.com

INGREDIENTS:
1 (16 ounce) package uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled and deveined
2 avocados - peeled, pitted and diced
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.

Buffalo Chicken Dip

Compliments of Teresa's Kitchen

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
* I think I'm going to opt to use boiled chicken that i shred myself*
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers


Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Mix N Chop

Rocks my world. I will never use bamboo to chop up my ground meat again!!!

This cool little mix n chop gadget works so well to make all your meat perfectly crumbled, instead of huge chunks, here and there!

Also the stoneware that I *heart* is on sale for 20% plus the additional 10% off for past host discount. Email me at daniellentopping@yahoo.com for the host code.

Thats 30% off !!!!

Beef Tamale Bake

Whats for dinner?

Pampered Chef Beef Tamale Bake Recipe

In less than an hour, you can serve your family the same great flavors found in traditional tamales. If you use only 1/2 lb of meat, you cut the calories to 270 and it is just as good.

Prep time: 15 Min

Cook time: 10 Min

Bake time: 20-23

Ingredients :

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup water, hot
2 egg whites
3 tbsp margarine

OR SUBSTITUE ALL ABOVE WITH:

2 box of Jiffy Cornbread mix

2 eggs

2/3 cup milk

--------------------------------------
1 lb lean ground beef
16 ounces salsa, thick and chunky
15 1/2 ounces red beans, drained and rinsed
1 garlic clove, pressed
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 cup shredded Cheddar cheeseDirections

Preheat oven to 400F. Spray Deep Dish Baker with nonsstick cooking spray. In Small Batter Bowl, combine cornmeal, flour, baking powder, and salt. Using Stainless Steel Whick, whisk water, egg whites and vegetable oil spread into cornmeal llmixture; stir until smooth. Pour batter into baker.

*****I used 2 boxes of Juffy Cornbread mix, you know the cheap like 40 cent a box kind with 2 eggs, a 2/3 cup of milk to replace the cornmeal batter above*******

Place ground beef in Large Skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.
Add salsa, beans, garlic pressed with Garlic Press, chili powder and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter to within 1/2 inch of edge of baker. Bake 20-23 minutes or until crust is set. Remove from oven, sprinkle with cheese. Let stand 5 minutes. Cut into 8 wedges.

Weight Watcher Pumpkin Waffles

Duuuh, I don't even have a waffle press how did I expect to make these when I asked her for the recipe. Let me know how they are until I can invest in a waffle maker!

Special shout out to Kristen A. for sending me this recipe!

Weight Watcher Pumpkin Waffles

POINTS® Value: 4

Servings: 5

Preparation Time: 12 min

Cooking Time: 20 min

Level of Difficulty: Easy

These thin, crispy waffles have a wonderful pumpkin-spice flavor.
Ingredients
1 cup(s) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp table salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

1 large egg(s), lightly beaten
1/4 cup(s) dark brown sugar, packed
1 Tbsp vegetable oil
1/2 cup(s) canned pumpkin
1 1/4 cup(s) buttermilk
1 spray(s) cooking spray

Instructions:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and next four ingredients in a large bowl; stir well with a whisk.
Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
Coat a waffle iron with cooking spray; preheat. Spoon about 1⁄4 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 7 minutes or until steaming stops; repeat with remaining batter.

Yield: 5 servings (serving size: 2 waffles).

Chicken Fiesta Soup

Love to use your crock pot?
Going to be out and about all day, but have time to prep in the morning?

(my suggestion- prep night before or early morning- and have ready to throw together before you start your day - for a nice easy clean kitchen by the time dinner comes! I know my husband likes to come home to a hot meal and clean kitchen)

Try this:
Compliments of Stacy H. --Thanks Girl
Chicken Fiesta Soup
4 boneless skinless chicken breasts, cooked and shredded
1 can (14.5 oz) stewed tomatoes, drained
2 cans (4oz each) chopped green chilies
1 can (28 oz) red enchilada sauce
1 can (14.5 oz) chicken broth
1 cup finely chopped onion
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
3/4 tsp black pepper
1/4 cup minced fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 tostada shells, crumbled (or replace w/ cornbread)
8 oz shredded Cheddar cheese

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, salt, cumin, chili powder, pepper, cilantro, corn, squash and zucchini in Crock pot. Cover and cook on LOW for 8 hours or HIGH for 4 hours.To serve, fill individual bowls with soup. Garnish with crumbled tostado shells and cheese. Or you can serve with cornbread.

Some stuff I made

Why serve individual ice cream scoops!

Serve it all topped with much cool whip as you can ,and sprinkles in the Trifle Bowl~

Like I always say practice makes perfect, but this is the first try so its not so bad looking. hehe

Pop your bread into a shaped bread tube vs. the lame ole plain thrown in the oven. Its a hit at parties. Takes about 1 hour to cook but so worth it when the guest see your out of the ordinary shaped bread...hearts, sqaures, flowers... so on

For super thin veggie slices use the Mandolin Slicer.

Never use a metal sheet pan to cook again. Stoneware ROCKS!

Large Bar Pan shown here below

Hawaiian Chicken Pizza

TIP:
Practice makes perfect for these Rings, check out the All The Best recipe book to leave how to make twist and rings !

Tip:
Make your deviled eggs fancy by adding fresh mint leaves, and use your Easy Accent Decorator to pipe your filling.

and don't overdue paprika like shown here LOL

Just something I made when I was bored.


Chewy Brownies with a wonderful creamy creation by Katrina:
Whip up 1 block of cream cheese (not low fat) and 2/3 cup condensed milk till smooth.
Then fold in 1 small tub of Creamy Cool Whip!

Use the mini muffin pans to make brownies, filling only 2/3 with brownie batter, until almost done about 12 minutes, then press tops with tart shaper before
completely cooled to make room for cream.
Once cooled completely, remove and use your Easy Accent decorator to top individual brownies and top with drizzled chocolate and mint leaves


Bake brownies in a square stone/pan. Once cooled completely cut into bite size squares.
Layer brownies, cream, bananas, strawberries, and top with Cool Whip with your easy accent decorator in the Trifle Bowl.
THIS IS MY FAV!
Use same cream recipe as above.

Grecian Party Squares recipe found on right side of blog in the Food links!

Halloween is just around the corner

Start practicing your cute food now!

These spiderweb cupcake toppers are super cute to bring to your kiddos class on Halloween, unless your at a Christian academy like ours, and they don't celebrate or acknowledge it at school. Guess ill have to bring them to the neighbor kids instead :)

Thanks Donna for this great idea! http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf
Here are some things I had for my sons 1st birthday which was a costume party! Super easy.

these are just a chocolate chocolate chocolate mess waiting to happen. brownies frosted with chocolate frosting, with white frosting piped to make skulls on top with red hots as the eyes and mouth!

If you dont have time to do the spider webs - just make some plain chocolate icing on chocolate cup cakes and white on white cupcakes, and simply add a spider ring to the top of the choc cupcakes, and buy some red gel to draw veins on the eyes with a dab of thick blue icing with a brown peanut m&m for the eyeball! super cute.

also the cookie cake was about 1 and 3/4 cookie rolls, baked on a stone, trim the edges with knife to make nice and perfect after it bakes, in case it goes over edge! you can do choc chip or even super cookie dough. then i just made a sugar and cream cheese frosting enough to cover the cake thin- then used black tube of frosting to draw several circles on it- then used a toothpick from the middle to the outside to create a simple web. throw some more plastic spiders on there and call it a day!

to decorate the room we used spider webs you know the ones that stretch like no ones business! threw like a bazillion fake spiders in there. we also strung about 30 huge bats from the ceiling, used black old netting on the table and so forth.

Turkey Picatta & Roasted Zucchini

This picture was taken with a cell phone so its not the best! It looked awesome though

Turkey Picatta

Ingredients
1-2 lemons

1 TBS fresh parsley, snipped

1/4 cup flour

1/2 tsp salt

1/4 tsp ground black pepper

1 package (17.6 ounces) 99% lean turkey breast slices

1 TBS plus 2 tsp butter, divided

1/2 cup fat-free chicken broth

1 garlic clove, pressed

2 TBS capers, drained and rinsed

I used boneless pork chops cause the store didnt carry turkey slices, and I seasoned them with seasonall then the flour

Directions
Juice lemons to make 1/4 cup; set aside.

In shallow dish, combine flour, salt and pepper.

Coat both sides of each turkey slice with flour mixture, shaking off excess.

Discard left over mixture. Heat a skillet over medium-high heat until hot.

Place 1 TBS butter in skillet and swirl until melted.

Add turkey to skillet; cook 2 minutes on each side or until turkey is no longer pink. Remove turkey from skillet to platter; keep warm.

Add broth, lemon juice and garlic to skillet. Heat over medium heat 1-2 minutes until sauce is slightly thickened.

Add remaining butter to skillet; swirl until melted. Sprinkle capers and parsley over turkey. Carefully pour sauce over turkey slices; serve immediately.Serve with rice or pasta.

Number of Servings: 4

For the roasted zucchini set oven to 450 degrees. Cut zucchin hotdog length in half, Baste with EVOO (extra vigin olivbe oil) then salt and pepper, and it said to use Thyme but I used Pampered Chefs Crushed Peppercorn and Garlic Rub, my favorite pantry seasoning, and bake for 8-10 minutes or lightly golden on top! Delicious! A kitchen must have.....

TURKEY GALORE!

Billy and I watched this, this afternoon. I want to continue to watch her shows, they are so simple of recipes.

This one you can make in a breeze. Hardly any prep work at all - if you enjoy turkey. I think im going to try this one, minus the soup, im not a fan of soups!

http://www.foodnetwork.com/quick-fix-meals-with-robin-miller/talkin-turkey/index.html

PLEASE HELP

Help me get some sales in order to help donate some items a friend in need!
www.pamperedchef.biz/toppingkitchen
If you are interested in ordering any products please comment your email address and ill send you a code for 10% off!

Thanks for your help!

Crunchy Curried Chicken Salad

Crunchy Curried Chicken Salad

This salad is perfect for warm evenings when you don't want to heat up the kitchen.
Ingredients:
1/2
cup (125 mL) whole cashews
1/2
cup (125 mL) sweetened flaked coconut
1
tbsp (15 mL) curry powder
2
tbsp (30 mL) mango chutney
1/2
cup (125 mL) plain yogurt
3
cooked boneless, skinless chicken breasts (about 3 cups/750 mL diced)
2-3
green onions with tops
1
large Granny Smith apple
4
cups (1 L) mixed baby greens
Directions:
1.
Place cashews in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until cashews are fragrant, stirring every 30 seconds; remove and set aside. Place coconut in Micro-Cooker®. Microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 20 seconds; set aside. Place curry powder into (8-in./20-cm) Sauté Pan; cook over medium-high heat 1-2 minutes or until fragrant.
2.
In Stainless (2-qt./2-L) Mixing Bowl, combine chutney and curry powder. Add yogurt; stir until smooth. Reserve 1/4 cup (50 mL) of the dressing.
3.
Using Chef's Knife, dice chicken into 1-in. (2.5-cm) pieces. Thinly slice green onions and apple. Add chicken and green onions to remaining dressing in mixing bowl; stir to coat. Combine apple and mixed greens in Stainless (4-qt./4-L) Mixing Bowl. To serve, divide greens mixture among serving plates and top with chicken mixture. Sprinkle with cashews and coconut. Drizzle with reserved dressing.
Yield: 4 servings Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 30 g, Protein 39 g, Sodium 310 mg, Fiber 4 gDiabetic exchanges per serving: 2 fruit, 5 low-fat meat (2 carb) Cook’s Tips: It’s a good idea to cook extra chicken breasts when preparing dinner early in the week. You'll be a big step ahead in preparing meals like this one a couple of nights a week.Any type of mango chutney, such as Major Grey's or hot mango chutney, can be used in this recipe. Any tart, crisp apple, such as Jonathan, can be substituted for the Granny Smith apple.

Skinny Chicken Stroganoff

Billy said this was really good so if its good to him I have to share!
Ingredients
4 slices turkey bacon, cooked and crumbled
8 ounces egg-noodles
3/4 cup sour cream
1/4 cup flour
1 can chicken broth * I only used 12 ounces
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces sliced mushroom *I used half
1 cup chopped onion
1 pound boneless, skinless chicken but into 1/4 inch strips
1 clove garlic, pressed
2 tablespoons snipped parsley


Directions
1. Cook and Crumble bacon. Set aside (or skip this step)
2. Cook noodles according to package directions. drain. Whisk together sour cream and flour until blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and pepper. Set aside
3. Heat skillet over high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet. Keep warm.
4. Reduce heat to medium. Add mushrooms, onion and garlic. Cook and stir 3 minutes. Return chicken and bacon to skillet. Stir in sour cream mixture: bring to boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in parsley; serve over noodles