Recipe: Marinated Mushrooms

Doesn't this sound good?

Ingredients:

• 2 pounds (50-60) medium fresh mushrooms
• 2 cloves of garlic
• 1 cup red wine vinegar
• 1 cup water
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 12 whole black peppercorns
• Snipped parsley for garnish.

Method:

1. Clean mushrooms and set aside. Flatten garlic on cutting board with Chef's knife. For marinade, combine all ingredients except parsley in Dutch Oven.
2. Bring to a boil; reduce heat and simmer 5 minutes. Add mushrooms; simmer, uncovered for 10 minutes. Remove from heat. Let stand until cooled slightly.
   
3. Transfer mushrooms and marinade to container; cover and refrigerate until ready to serve.
   
4. To serve, drain marinade from mushrooms. Transfer to serving dish. Sprinkle with fresh parsley. Serve using Small Serving Tong.

Copyright The Pampered Chef® 2001

Recipe: Dips for Superbowl

I gave the recipe for Touch Down Taco Dip recipe earlier in the week.
But here are two other great recipes for perfect Superbowl dips.
These are not Pampered Chef recipes, by the way.

Chili Cheese dip
I got this from my Cousin, who I think got this off the can of Hormel Chili or somewhere. It is surprising to me though how many people have never had this dip. AND, it is SO easy to make. Everyone raves over it anywhere I go. I almost feel guilt cause it is so easy. And, make a double or triple portion, cause it goes fast!

• 1 can of hormel NO BEANS chili
• 1 package of cream cheese
• 1 package of shredded cheese of your choice
• Optional toppings: Black olives, chopped tomatoes.

1. Layer bottom of a baking pan with cream cheese.
2. Layer chili on top of that.
3. Top with cheese, and toppings of your choice and place in 300 degree oven until cheese is melted.

Serve with Tortilla chips.

tip: I used the mexican shredded cheese mix (the one with taco seasoning) and was told this tasted like a Taco Bell Chili Cheese Burrito.

SO easy. Enjoy!

Man Dip

I got this recipe from a friend at work who brought this to a work pot luck. Very Yummy!

• 1- 16 ounce of sour cream
• 1 cup cooked bacon, crumbled
• 2 cups shredded cheddar cheese
• 1 pkg Hidden Valley Ranch dip mix

1. Mix well, chill, & serve.

Serve with pumpernickel sticks, buttery crackers, or Triscuits.

Enjoy!

Recipe: Pepperoni Pizza Pinwheels

This recipe is very tasty, and kids love these!! They are the perfect size for little hands to hold. And to top it off, kids will love to help you make these. Have them put the pepperoni on and help roll up the dough. After you make the cuts, they can place each one in the Muffin Pan. Enjoy!

Ingredients:

• 1 pouch Pantry Pizza Crust & Roll Mix (or use a store made dough)
• 1 1/4 cups very warm water (120 degrees-130 degrees)
• 1 tablespoon vegetable oil
• 2 garlic cloves, pressed
• 4 ounces of mozzarella cheese, grated, divided (1 cup)
• 3 plum tomatoes, sliced
• 1 teaspoon Italian seasoning mix
• 1 package (3.5 ounces) thinly sliced pepperoni
• 1 ounce fresh parmesan cheese, grated (1/4 cup)
• 1 can (8ounces) pizza sauce, warmed

Method:

1. Preheat oven to 350 degrees. Brush Stoneware Muffin Pan with vegetable oil using Pastry Brush.
   
2. In Classic Batter Bowl, combine mix, yeast, water and oil. Mix dough according to package directions for pizza crust.
   
3. Generally flour flat side of Large Grooved Cutting Board using Flour/Sugar Shaker. Using lightly floured Baker's Roller, roll dough into a rectangle even with edges of Cutting Board.
   
4. Press Garlic using Garlic Press; spread evenly over dough using Skinny Scraper.
   
5. Grate half of the mozzarella cheese over dough using Deluxe Cheese Grater. Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange in a single layer over cheese and sprinkle with Seasoning Mix.
   
6. Arrange pepperoni slices evenly over tomatoes. Grate remaining mozzarella cheese over pepperoni and tomato slices.
   
7. Starting at longest edge, roll dough up tightly; pinch seam to seal. Using Serrated Bread Knife, slice roll into 1 1/2 inch-thick slices. Place slices swirl side up, into cups of Muffin Pam.
8. Grate parmesan cheese; sprinkle evenly over rolls.
   
9. Bake 30-35 minutes or until deep golden brown. Remove to Non-stick Cooling Rack, cool 5 minutes before removing from pan.
   
10. Serve with warmed pizza sauce for dipping, if desired.
    

Yield: 12 servings.
from Season's Best Spring/Summer 2001

Tips: To save time, use pre-made pizza dough & skip step #2. Also, buy your cheeses already shredded. There was a time buying the block cheese was cheaper than shredded, but that isn't true so much anymore. Also, I replace the regular pepperoni for turkey pepperoni. The kids (and adults) can never tell!

Enjoy! Melissa

Recipe: TouchDown Taco Dip

This is my second all-time Fav Pampered Chef Recipe. A little more involved than many game time dips, but the taste is well worth the time invested! With Super Bowl right around the corner this weekend, I figured now would be the time to post this favorite!

Ingredients:

• 1 can (16 oz) refried beans
• 1 package (8oz) cream cheese, softened
• 1 cup sour cream
• 2 tablespoons taco seasoning mix
• 2 garlic cloves, finely minced
• 2 ounces cheddar cheese, shredded (1/2 cup)
  
• 1/2 cup pitted black olives, sliced
• 1 medium tomato, seeded and diced
• 1/4 cup thinly sliced green onions with tops
• 2 tablespoons fresh cilantro or parsley, thinly sliced
• Tortilla Chips

Method:

1. Preheat oven to 350 degrees. Spread refried beans over bottom of Deep Dish Baker using Classic Scraper. In Classic Batter Bowl, combine cream cheese, sour cream and taco seasoning. Finely chop garlic, add to Batter Bowl and mix well.
   
2. Spread cream cheese mixture evenly over beans. Grate Cheese over top using Deluxe Cheese Grater. Bake 15-18 minutes until hot.
   
3. To prepare toppings, slice olives using Egg Slicer Plus. Dice tomato and thinly slice onions. Thinly slice cilantro using Pizza Cutter. Sprinkle olives, tomato, onions, and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
   

Yield: 16 servings

Tips: I found it helps to place the can of olives in the fridge for a few minutes before slicing with the Egg Slicer Plus. I also skip the cilantro and green onions, because I do not like either.