Misty's Kitchen Konnect - Pampered Chef Consultant

02/14/2025

02/05/2025

This silky, rich dessert is a decadent match for Chocolate-Drizzled Cinnamon Chips, fresh fruit and our Simple Additions serving pieces.

Ingredients

3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)
Chocolate-Drizzled Cinnamon Chips (optional, see Cook's Tip #1)

Directions

Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.

To serve

spoon fondue into small bowl. Serve with fruit dippers and Chocolate-Drizzled Cinnamon Chips, if desired.

Yield:

2 cups
16 servings of 2 tablespoons fondue (excluding Chocolate-Drizzled Cinnamon Chips)

Nutrients per serving:

Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:
1/2 fruit, 1 fat (1/2 carb)

Cook's Tips:

1. Chocolate-Drizzled Cinnamon Chips:

Preheat oven to 400°F. Lightly spray tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges. Place 1/2 cup semi-sweet chocolate morsels in Small Micro-Cooker; microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set.

Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

2. Use the Apple Wedger to easily cut apples and pears into uniform wedges.

Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.

3. If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

02/05/2025

Ingredients

Soup
4 large onions
1/4 cup butter or margarine
2 teaspoons sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
8 cups reduced-sodium beef broth
Salt and ground black pepper to taste

Croutons
8 1-inch-thick French bread slices
1 cup (4 ounces) shredded mozzarella cheese

Directions

Preheat oven to 400°F.
For soup
slice onions using Ultimate Mandoline fitted with v-shaped thick slicing blade. Melt butter over medium heat in Dutch (6-qt.) Oven; add onions and sugar. Cook and stir 15-18 minutes, stirring frequently, until onions are tender and golden brown. Stir in flour and salt. Gradually add beef broth; bring to boil over medium-high heat, stirring frequently. Add salt and black pepper to taste. Cover; reduce heat and simmer 10 minutes.

For croutons
place bread slices on Large Round Stone with Handles; bake 5 minutes or until lightly toasted. Grate cheese using Ultimate Mandoline fitted with grating blade. Turn bread slices over; sprinkle with cheese. Continue baking 5-8 minutes or until cheese is lightly browned and melted.

Ladle soup into bowls; top with croutons.

Yield:
8 servings

Nutrients per serving:
Calories 230, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 26 g, Protein 11 g, Sodium 550 mg, Fiber 2 g

02/04/2025

This treat takes the cake with the sweet and savory flavors of raisins, carrots, and pumpkin pie spice!

Ingredients

Cake
1 cup (250 mL) raisins
4-5 medium carrots, peeled
1/4 cup (50 mL) plus 2 tbsp (30 mL) Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, divided
1 pkg (15 oz/425 g) Betty Crocker Gluten-Free Yellow Cake Mix
1 tbsp (15 mL) pumpkin pie spice
1 tbsp (15 mL) imitation rum extract
1/4 tsp (1 mL) xanthan gum
1/2 cup (125 mL) honey
1 can (8 oz) crushed pineapple in juice (1 cup/250 mL), well drained
1 cup (250 mL) walnut pieces

Frosting
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter (½ stick), softened
1 tsp (5 mL) pure vanilla extract
4 cups (1 L) powdered sugar

Directions

Preheat oven to 350°F (180°C). Line Large Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; lightly spray with nonstick cooking spray and set aside.

Combine raisins and ½ cup (125 mL) water in (2-cup/500-mL) Prep Bowl. Microwave, uncovered, on HIGH 1-2 minutes or until raisins are plump. Drain and set aside.

Grate carrots with Microplane Adjustable Coarse Grater to measure 3 cups (750 mL) grated carrots. Toss carrots and 2 tbsp (30 mL) of the flour in Stainless (4-qt./4-L) Mixing Bowl.

In Stainless (6-qt./6-L) Mixing Bowl, combine cake mix, water, butter, vanilla, eggs, remaining ¼ cup (50 mL) gluten-free flour, pumpkin pie spice, rum extract and xanthan gum. Beat with an electric hand mixer on medium speed for 3 minutes.

Stir in raisins, carrots, honey, pineapple and walnuts until well blended. Pour batter into prepared pan, spreading evenly.

Bake 25-30 minutes until wooden pick inserted in center comes out clean. Remove pan from oven to Stackable Cooling Rack; cool 15 minutes. Lift parchment paper and cake from pan to cooling rack and cool completely.

For frosting,
combine cream cheese, butter and vanilla in Stainless (2-qt./2-L) Mixing Bowl. Beat on medium-high speed of electric mixer until smooth. Slowly add powdered sugar and beat until smooth. Frost top of cake. Cut into 24 squares.

Yield:
24 servings of 1 square

Nutrients per serving:
Calories 350, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 51 g, Fiber 2 g, Protein 3 g

U.S. Diabetic exchanges per serving:

1-1/2 Starch, 2 Fruit, 2-1/2 Fat (3-1/2 Carb)

02/02/2025

Prep 5 min-Ready in 55 min

Whether it is breakfast, brunch or dinner, this tater tot casserole is comfort food that everyone wants.

Ingredients
1 lb (450 g) ground mild pork breakfast sausage
1 pkg (12 oz/340g) frozen chopped onions and bell peppers (see Cook’s tip)
6 eggs
1 cup (250 mL) half & half
8 oz (250 g) Monterrey jack cheese, coarsely grated (2 cups/500 mL), divided
½ tsp (2 mL) each salt and pepper
1 bag (32 oz or 800 g) frozen tater tots
Optional toppings: sliced green onions and salsa
Directions
Preheat the oven to 425°F (220°C)
Brown the sausage in a large skillet over medium heat, about 5 minutes, breaking it up into crumbles. Add the frozen chopped vegetables and continue cooking over medium heat until sausage is no longer pink, and vegetables are tender, about 5 more minutes.
Meanwhile, whisk together the eggs, half & half, half of the grated cheese, salt, and pepper in a medium mixing bowl.
Place the sausage mixture in the bottom of the Stone Rectangular Baker, pour the egg mixture on top, and arrange the tater tots in a single layer. Sprinkle with the remaining cheese.
Bake for 45-50 minutes, or until bubbly and browned.
Top with green onions, if using and serve with salsa, if you’d like.
Yield:
10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 510, Total Fat 36 g, Saturated Fat 14 g, Cholesterol 185 mg, Sodium 1130 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 4 g (includes 1g added sugar), Protein 21 g

Cook's Tips:
You can substitute 1 large onion, chopped and 1 large red bell pepper, chopped for the frozen vegetables.

Try Pepper Jack cheese instead of Monterrey Jack cheese for some extra spice.

You can prep everything up the night before and bake it in the morning. Just follow the recipe through step 4, cover and refrigerate. Then bake as directed.

You can cut the recipe in half and bake in the Stone Square Baker.

02/02/2025

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02/02/2025

Easy Baked Alaska

Prep Time-40 min
Total Time-5 hr 45 min
Servings-15
Ingredients-7

Ingredients

1 box Betty Crocker Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
6 cups (1.5 quarts) strawberry ice cream, softened
6 egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Instructions

Step 1
Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.

Step 2
Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour.

Step 3
Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.

Step 4
In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.

Step 5
Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Store covered in freezer.

Nutrition

360 Calories
15g Total Fat
5g Protein
51g Total Carbohydrate
40g Sugars

https://www.bettycrocker.com/recipes/easy-baked-alaska/20304f49-13fd-4b8c-9d40-515a330f0e09

01/28/2025

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12/18/2024

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