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1 - 8oz cream cheese
4 oz mozzarella cheese, grated
2 Tbsp milk
1/2 cup cubed cucumber
1 Tbsp Pantry Greek Rub

Put everything into Round Covered Baker or Garlic & Brie Baker (do not stir)
Microwave 3 minutes.  Blend together with the Mix and Masher.
Serve with veggies or crackers.


Dipping Sauce
 2 tsp gingerroot
¼ C rice vinegar
4 tsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
1 tsp toasted sesame seeds

Spring Rolls
1 C water
½ C uncooked med-grain rice
2 large carrots
½ med cucumbers
6 – 8in rice wrappers
3 C fresh Spinach leaves
12 fresh cilantro sprigs

Dipping Sauce: mince gingerroot with Garlic Press.  Combine gingerroot, vinegar, soy sauce, oil and sugar in Measure Mix N’ Pour.  Blend, sprinkle sesame seeds.  Refrigerate until ready to serve.
Spring Rolls: combine water and rice in Rice Cooker Plus.  Microwave until done.  Cool completely.
Cut carrots and cucumbers into long julienne strips using Julienne Peeler avoiding cucumber seeds.  Moisten both sides of one rice wrapper with water using Pastry Brush.  Arrange ½ cup of the spinach leaves in a single layer on half of wrapper to within ½ inch of edges.  Top with ¼ cup rice.  Arrange carrots, cucumber and cilantro sprigs evenly over rice.  Fold sides of wrapper in toward center; roll up tightly.  Repeat with remaining wrappers.
Cut each spring roll diagonally into fourths using Serrated Bread Knife.  Serve with dipping sauce.
Yield: 24 appetizers
“It’s Good For You” cookbook

3 tomatoes, cut in half then wedge
Pump approximately 20-25 times with Manual Food Processor, place in a bowl
2 wedges onion
2 wedges each red & green bell pepper
1 mango
Pump approximately 20-25 times with MFP, place in the bowl
 ½ jalapeño pepper (minus seeds)       2 cloves fresh garlic
1/3 fresh cilantro                                1/3 of a lime zested
½ lime, juiced                                       ½ tsp salt
1 tsp cumin
Pump until smooth (pesto-like), blend in bowl, stir all together


1 Fuji apple ? peeled, cored & diced
1/2 cup sliced fresh strawberries
1 kiwi, peeled and sliced
1/2 bananas, peeled & sliced
1 fresh lime juiced
1 fresh lime zest
2 Tbsp sugar
½ tsp cinnamon
½ tsp nutmeg

Flour tortillas
Olive oil

Stack tortillas on the Large Grooved Cutting Board. Using the second to smallest Biscuit Cutter, cut through the layers, repeating until tortillas are all cut. Lay round discs out on baking stone. Spray with olive oil. Sprinkle with cinnamon/sugar. Bake at 450° for 7 minutes. If there are any leftovers, store in plastic bag.

Combine fruit in Manual Food Processor. Add lime juice and seasoning. Finish

Serve with Cinnamon Chips.


1 cup uncooked jasmine rice or long grain white rice 
Napa or green cabbage leaves 
 2 slices French bread, coarsely chopped (1/2 cup fresh bread crumbs) 
 1/3 cup sliced water chestnuts 
 2 green onions with tops (about 1/2 cup sliced) 
 1/4 cup chopped red bell pepper 
 2 teaspoons  peeled, finely grated fresh gingerroot 
 1 1/4 pounds 93% lean ground turkey 
 1 egg 
 2 garlic cloves, pressed 
 1 teaspoon salt 

1/2 cup rice vinegar 
1/4 cup soy sauce 
2 teaspoons  Asian Seasoning Mix 
1 teaspoon toasted sesame oil 

Cook rice in Rice Cooker Plus according to package directions. Remove cooker from microwave. Carefully remove lids, lifting away from you. Spread rice over 11 x 15-inch sheet of Parchment Paper to cool.
Meanwhile, trim root ends of cabbage leaves using Kitchen Shears, leaving 5-inch tops; arrange in a single layer over bottom of Deep Dish Baker. Coarsely chop bread slices and finely chop water chestnuts using Food Chopper. Slice green onions and chop bell pepper using Santoku Knife. Grate gingerroot with Microplane® Adjustable Grater. Combine turkey, bread crumbs, water chestnuts, green onions, bell pepper, gingerroot, egg, garlic pressed with Garlic Press and salt in Stainless (2-qt.) Mixing Bowl; mix well.

Using level Medium Scoop, form turkey mixture into 24 meatballs. Roll each meatball in cooled rice, pressing rice into meatballs. Place meatballs onto cabbage leaves in baker; cover with 15-inch square of Parchment Paper, tucking edges of paper under baker. Microwave on HIGH 10-12 minutes or until meatballs are no longer pink in the center and Pocket Thermometer inserted into meatballs registers 160°F.
Meanwhile, for sauce, combine ingredients in Small Batter Bowl with Stainless Whisk. Serve meatballs with sauce.

Yield: 24 meatballs
Nutrients per serving: Light (1 meatball and 1 1/2 teaspoons sauce): Calories 80, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 10 mg, Carbohydrate 9 g, Protein 6 g, Sodium 290 mg, Fiber 0 g
Cook's Tip: These meatballs can be baked in the oven. Preheat oven to 375°F. Prepare meatballs as directed. Cover baker with aluminum foil; bake 35-40 minutes.


1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg (9-11 oz) frozen creamed spinach, thawed
¼ cup mayonnaise
¼ cup sour cream
1 small garlic clove, pressed
½ cup (2 oz) grated fresh Parmesan cheese
Diced red bell pepper

Pita Chips

1. Preheat oven to 375°. Coarsely chop artichokes using Food Chopper; place in Small Batter Bowl. Add spinach, mayonnaise and sour cream.
2. Mince garlic into batter bowl using Garlic Press. Grate Pamesan cheese into batter bowl using Deluxe Cheese Grater; mix well. Spoon into Small Oval Baker.
3. Bake 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Baked Pita Chips

Yield: 2 cups (16 servings)

Cook's Tip: To thaw creamed spinach, cut a small slit in the center of the pouch. Microwave on 30% power 3 minutes or until thawed.

Small Oval Baker is ideal for keeping hot dips and spreads warm while you and your guests enjoy the party.

The Pampered Chef ®


6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 tbsp Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)
1. Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.

2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ?N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.

3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.

4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.

5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

Yield: 12 servings

Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 10 g, Protein 16 g, Sodium 300 mg, Fiber 1 g

Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.

This recipe can also be prepared on the Large Bar Pan, if desired.


2 ears corn, husks and silk removed
1 small red bell pepper (about 1/2 cup finely diced)
1/4 cup lightly packed fresh cilantro leaves (optional)
3/4 lb 90% lean ground beef
2 tbsp Chipotle Rub
1/4 tsp salt
1 1/2 cups grated Colby and Monterey Jack cheese blend
6 (11-in.) flour tortillas
1 cup prepared guacamole or Avocado Dipping Sauce (see below)

1. Preheat oven to 450°F. Remove corn kernels from cobs using Kernel Cutter. Finely dice bell pepper using Santoku Knife. Chop cilantro using Food Chopper, if desired; set aside. Place ground beef, rub and salt in (10-in.) Sauté Pan. Cook over medium-high heat 5-7 minutes or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add corn and bell pepper; cook an additional 1-2 minutes or until vegetables are crisp-tender. Remove from heat; drain, if necessary. Stir cheese and cilantro into meat mixture using Small Mix 'N Scraper(R). Transfer meat mixture to Classic Batter Bowl.
2. Spoon meat mixture down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place roll-ups on Medium Sheet Pan; spray with vegetable oil using Kitchen Spritzer. Bake 10-12 minutes or until roll-ups are lightly browned and crisp.
3. Remove sheet pan from oven to Stackable Cooling Rack. Cut each roll-up on a bias into four slices and serve with guacamole or Avocado Dipping Sauce.
Yield: 12 servings

Cook's Tip: If desired, ground turkey can be substituted for the ground beef.
To make tortillas easier to work with, place them on a microwave-safe plate. Microwave on HIGH 5-10 seconds or until they're slightly warm.
Any flavor of flour tortillas, such as sun-dried tomato, can be used in this recipe. For a fun presentation, use a variety of different flavors.

Avocado Dipping Sauce

1 avocado
1/2 cup sour cream
1 tsp lime juice
1/4 tsp salt
Dash hot pepper sauce
Avocado Dipping Sauce: Peel 1 ripe avocado using Avocado Peeler; place in Small Batter Bowl. Mash avocado using Mix 'N Masher. Add 1/2 cup sour cream, 1 tsp lime juice, 1/4 tsp salt and dash hot pepper sauce; mix well.


1 pkg refrigerator rolls (GRANDS)
2-4 Tbsp butter
1 clove fresh garlic
3 Tbsp Italian seasoning

Melt butter in 8 inch Ceramic Saute Pan or Executive Cookware Saute Pan.  Add 1 1/2 tsp. seasoning. Mince the garlic into the butter. Cut rolls in fourths.  Put in the pan and using the Silicone Basting Brush dip in butter and brush the top of the rolls.  Sprinkle with remaining seasoning.
Bake in the oven at 350° for 18-20 minutes.  Flip onto a plate.  Enjoy!


1 ½ cups sour cream (12 oz)
2 pkgs (3 oz) cream cheese
½ cup green onions , chopped
1 tsp Worcestershire sauce
2 cups shredded sharp cheddar cheese (8oz)
1 ½ cups cooked ham (cubed)
1 round loaf sourdough bread (1 lb)
Chopped Fresh parsley

In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through.

Cut off top of loaf; carefully hollow out top and bottom, leaving a ½ inch shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes. Yield 3 ½ cups

Hint: This can also be made with the Rice Cooker Plus


1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
2 tbsp Southwestern Seasoning Mix
2 garlic cloves, pressed
½ cup (2 oz) grated cheddar cheese

Optional toppings such as
diced tomatoes
thinly sliced green onions
sliced pitted ripe olives
snipped fresh cilantro
additional sour cream

Tortilla chips

Preheat oven to 350°F. Using Large Spreader, spread refried beans over bottom of Deep Dish Baker. In Classic Batter Bowl, combine cream cheese, sour cream, seasoning mix and garlic pressed with Garlic Press; mix well.
Spread cream cheese mixture evenly over beans. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.
If desired, dice tomatoes Green Tomato Knife. Slice olives using Egg Slicer Plus®. Chop cilantro and green onions using Manual Food Processor. Sprinkle tomato, onions, olives and cilantro over dip. Put sour cream in ziploc bag, cut bottom corner and garnish, if desired. Serve with Baked Tortilla Chips, if desired.
Yield: 16 servings
Nutrients per serving (¼ cup dip, excluding optional ingredients): Calories 110, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 6 g, Protein 4 g, Sodium 180 mg, Fiber 2 g
Cook?s Tips: To make Baked Tortilla Chips, preheat oven to 400°F. Cut eight (7-in.) flour tortillas into wedges using Pizza Cutter; arrange half of the wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.
Yield: 64 chips (16 servings)


1 gallon orange sherbet, softened
1 qt pineapple juice, chilled
1 liter lemon-lime soda, chilled

Combine sherbet and pineapple juice in punch bowl; stir well. Add soda; stir until sherbet is almost dissolved. Serve immediately. Yield 20 (1 cup) servings.


4 limes, divided
1 can (12 ounces) frozen cranberry juice concentrate
3 cups cold water
1 pint raspberry sorbet, softened
2 liters (8 cups) chilled ginger ale
Slice two of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher.

Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.

Yield: 16 servings

Nutrients per serving: Light: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 34 g, Protein 0 g, Sodium 15 mg, Fiber 1 g

Cook?s Tips: If desired, 2 cups flavored vodka such as raspberry, cranberry, currant, citrus or lime can be added to this recipe.

To garnish rims of glasses, zest one lime using Microplane® Adjustable Grater. Combine lime zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into sugar mixture.

For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.

Variation: Lemon-Lime Fizz: Substitute frozen limeade concentrate for the cranberry juice concentrate, lemon-lime soda for the ginger ale and lemon sorbet for the raspberry sorbet.
© 2010 The Pampered Chef used under license.


2 lemons, divided
½ -in piece fresh gingerroot
¼ cup sugar
1 can (12-oz) frozen lemonade concentrate
4 cups chilled club soda
1 cup lemon flavored vodka (can be substituted with 1 cup club soda)
½ cup lemon sorbet
1 ? Zest lemons using Microplane Zester. Cut lemons in half crosswise using Utility Knife. Cut two thin slices from one lemon. Cut slices into quarters and cut one slit into each quarter; set quarters aside for garnish. Juice remaining lemons to measure about 1/3 cup juice using Citrus Press.
2 ? Finely mince gingerroot using Garlic Press. Combine lemon zest, juice, ginger and sugar in Small Batter Bowl; cover loosely with lid. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
3 ? Place lemonade concentrate into Quick-Stir Pitcher. Pour ginger mixture through 7-in Strainer into pitcher; discard ginger. Add club soda and vodka, if desired. Place lid onto pitcher and plunge gently.
4 ? To serve, scoop sorbet into glasses using Small Scoop. Pour beverage over sorbet. Garnish glasses with reserved lemon quarters.
Yield: 8 servings

2 lemons
½ piece gingerroot
¼ cup sugar
1 can (12 oz) frozen lemonade concentrate
1 (2 liter) bottle club soda
1 cup lemon-flavored vodka (optional)
½ cup Lemon Sorbet

DIPS ? veggies, chips, pretzels, 1 cup mayo or plain yogurt,1 cup sour cream, 2-3 Tbsp rub
ZESTY KETCHUP ½ cup ketchup, 2 Tbsp Creole rub
ARTICHOKE DIP - Mayo, Lemon Pepper
BAKED POTATO Any rub or sauce
HUMMUS Plain hummus, Moroccan Rub, Pita Chips
TURKEY SANDWICH SPREAD:Mayo, Raspberry Habanera Sauce
GRILLED STEAK Raspberry Habanera Sauce
ROASTED VEGIES & STEAK OR CHICKEN Crushed Peppercorn & Garlic Rub
GRILLED VEGGIES brush mixture
Parmesan Garlic Oil Dipping Olive Oil