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Cooking & Company with Lisa Marie

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As the premier direct seller of essential kitchen tools and part of the Berkshire Hathaway family of businesses, The Pampered Chef® and its sales force of Independent Pampered Chef® Consultants have been helping families prepare quick, delicious meals since 1980. We believe that multipurpose tools are the cornerstone of an efficient kitchen, and we're committed to developing timesaving tools, tips and recipes that enhance shared mealtime and suit busy lifestyles.

31/12/2024

CRÈME DE MENTHE COOKIE TRUFFLES
THESE SIMPLE AND IMPRESSIVE TRUFFLES WILL DELIGHT GUESTS AT YOUR NEXT GATHERING.
INGREDIENTS
15 crème-filled chocolate-mint sandwich cookies
2 oz (60 g) cream cheese, softened
1 pkg (4.67 oz) crème de menthe chocolate candies, unwrapped (about 28 candies total)
¼ cup (50 mL) semi-sweet chocolate morsels

DIRECTIONS
1. Break the cookies in half and place them into the Manual Food Processor; replace the processor lid and pump the handle to process the cookies into very fine crumbs.
2. Add the cream cheese and process until a dough forms.
3. Using a level Small Scoop, scoop the cookie mixture onto a Medium Sheet Pan lined with parchment paper or a Reversible Silicone Baking Mat; roll the dough into balls.
4. In the Small Micro-Cooker®, microwave the chocolate candies, uncovered, on HIGH 1-1½ minutes or until melted, stirring every 30 seconds.
5. Cool the mixture slightly.
6. Dip the truffles into the melted chocolate and place them onto the pan.
7. Let them stand for 5 minutes or until the chocolate is set.
8. In a (1 cup/250 mL) Prep Bowl, microwave the chocolate morsels, uncovered, on HIGH 30-60 seconds or until they're melted, stirring every 15 seconds.
9. Spoon chocolate into the Chocolate Drizzler and drizzle chocolate over the truffles.
10. Let them stand for 10 minutes or until the chocolate is set.
11. Store the truffles in an airtight container in the refrigerator.

Yield: about 1 1/2 dozen servings of 1 truffle
Nutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 10 g, Fiber 1 g, Protein 1 g

Cook's Tips: Variations:
Vanilla-Almond Cookie Truffles: Substitute crème-filled vanilla sandwich cookies for the chocolate-mint sandwich cookies. Add ½ tsp (2 mL) almond extract to cookie and cream cheese mixture. Process and shape truffles as directed in Step 1. Omit crème de menthe chocolate candies. Roll truffles in ½ cup (125 mL) toasted, finely chopped almonds. Substitute white chocolate morsels for the semi-sweet chocolate morsels in Step 3.

Peanutty-Chocolate Cookie Truffles: Substitute 12 peanut butter sandwich cookies for the chocolate-mint sandwich cookies. Increase cream cheese to 3 oz (90 g). Process and shape truffles as directed in Step 1. Omit crème de menthe chocolate candies. Roll truffles in ½ cup (125 mL) finely chopped dry-roasted peanuts. Drizzle with melted semi-sweet chocolate morsels as directed in Step 3.
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31/12/2024

Winter Drinks
Frozen by Tipsy Bartender

2 oz. (60 ml) Blue Raspberry Vodka
1 oz. (30 ml) Sour Mix
1 oz. (30 ml) Vodka

Balance with ice and blend.
Garnish with "frozen" candy canes crushed and sprinkes at the top.
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31/12/2024

Winter Drinks
In China, citrus is given at the New Year as a sign of prosperity. In a champagne cocktail, sweet-tart oranges balance the flavors of the alcohol and other fruit.

Orange-Cherry Champagne Cocktails

Ingredients:
3 seedless oranges, halved and juiced
Peel of 1/2 orange, cut into 8 thin strips, for garnish
1/2 cup(s) red cherries, pitted
1/2 cup(s) sweet vermouth (such as Carpano Antica)
1/4 cup(s) blended Scotch (such as Famous Grouse)
1 bottle(s) champagne or other dry sparkling wine (such as Domaine Saint Vincent Brut), chilled

Directions
Transfer orange juice to a blender. Add cherries and blend until fruit is pureed. Strain juice into a pitcher. Stir in vermouth and Scotch.
Divide cocktail mixture among 8 glasses and top off each with about 1/3 cup champagne. Garnish with orange peels.
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31/12/2024

HOT BUFFALO CHICKEN DIP

INGREDIENTS
1 can (10.75 oz) condensed cheddar cheese soup
1/4 cup milk
2-3 tbsp Buffalo Rub
1 garlic clove, pressed
1 can (12.5 oz) chunk white chicken, drained and flaked
1 cup shredded Monterey Jack cheese
8 oz cream cheese, softened
Crumbled blue cheese, assorted crackers and assorted vegetables (optional)

DIRECTIONS
Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.

Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.

Yield: 3 1/2 cups
20 servings of about 3 tbsp (excluding optional ingredients)
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31/12/2024

CHAMPAGNE TOAST CUPS

Why should kids be the only ones to enjoy jiggly gelatin treats? This ADULTS-ONLY version is infused with fizzy champagne for a party treat worth toasting about. (Pssst, you can make a kid-friendly batch with sparkling white grape juice!)

INGREDIENTS
2 envelopes 1 oz (30 g) unflavored gelatin
2 tbsp (30 mL) granulated sugar
2 cups (500 mL) champagne or white sparkling grape juice
Colored sugar crystals (optional)

DIRECTIONS
1. In a 1 qt. (1 L) Micro-Cooker, mix unflavored gelatin with granulated sugar.
2. Stir in champagne or white sparkling grape juice and allow to stand 3 minutes or until gelatin is incorporated and carbonation dissipates.
3. Microwave, covered, on HIGH 3 minutes or until gelatin and sugar are dissolved, stirring after each minute (the mixture will be hot).
4. Pour into the Mini Muffin Pan and let the pan sit at room temperature 15 minutes.
5. Refrigerate 1 hour or until firm.
6. Unmold and remove with the releasing end of the Cake Tester & Releaser.
7. Sprinkle with colored sugar crystals immediately before serving.
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31/12/2024

SPICY SNACK MIX

PERFECT FOR GAME DAY PARTIES, THIS SNACK MIX HAS A SPICY KICK THAT'S SURE TO SATISFY!

INGREDIENTS
3 cups (750 mL) bite-size crispy corn-rice cereal
3 cups (750 mL) bite-size cheddar cheese crackers
3 cups (750 mL) miniature pretzel twists
1 cup (250 mL) whole natural almonds
6 tbsp (90 mL) butter or margarine, melted
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) hot pepper sauce (optional)
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) each garlic powder and onion powder

DIRECTIONS
Preheat oven to 250°F (120°C). Combine cereal, crackers, pretzels and almonds in Large Sheet Pan; set aside.

Place butter in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-11/2 minutes or until melted. Stir in brown sugar, hot sauce (optional), Worcestershire sauce, garlic powder and onion powder. Pour evenly over ingredients in pan. Stir gently until well coated using Mix ‘N Scraper®;.

Bake 45 minutes, stirring every 15 minutes. Let cool slightly. Store in airtight container at room temperature.
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Yield: 9 cups/2.1 L total
18 servings of 1/2 cups/125 mL
Nutrients per serving:
Calories 140, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 18 g, Protein 2 g, Sodium 350 g, Fiber 0 g

Cook's Tips:
For easy entertaining, make this snack mix the day before your party and store it in an airtight container at room temperature

31/12/2024

PC's Mile High Nacho’s shared by PC Pal Ann 😃

Ingredients:
2 13 oz bags of Nacho Chips – Restaurant Style
1 ½ Lbs of Colby Jack Cheese - Shredded
2 Chicken Boneless Chicken Breast – Coated with Buffalo Rub – Cooked and Shredded
3 to 4 Plum Tomatoes – Seeded and Diced
2 to 3 Red Peppers – Seeded and Diced
2 8 oz cans of Chickpeas – Rinsed and Drained well
1 Large Jar of Green Olives – Drained and Sliced
2 8 oz cans of Black Olives – Drained and Sliced
1 4 to 6 oz Jar of Sliced Jalapenos

Directions:
1. Cover the bottom of a Large Pizza stone with a layer or 2 of the Nachos
2. Sprinkle a layer of cheese and the rest of the toppings
3. Build a second layer of nachos on top be sure to leave 1-2 inches from the edge of the first layer
4. Sprinkle cheese over nachos, add a layer of all the other toppings
5. Build third layer of nachos, be sure to leave 1-2 inches from the edge of the first and second layers
6. Sprinkle cheese over nachos, add a few of the Red Pepper Pieces.
7. Bake in pre heated 350* F oven for 10-12 minutes or until all cheese is melted.
Suggested Sides: Sour Cream, Guacamole, Refried Beans
Cooking & Company with Lisa Marie

31/12/2024

WHEN YOU NEED AN APPETIZER FOR YOUR NEXT PARTY, REACH FOR THIS QUICK DIP RECIPE. IT ONLY TAKES A FEW SECONDS TO MAKE!

INGREDIENTS

CLASSIC PARTY DIP
1 cup (250 mL) mayonnaise
1 cup (250 mL) sour cream
2–3 tbsp (30–45) Greek Rub, Garlic & Herb Rub, or Bell Pepper Herb Rub

LIGHTENED-UP CLASSIC PARTY DIP
1 cup (250 mL) low-fat mayonnaise
1 cup (250 mL) Greek yogurt
2–3 tbsp (30–45) Greek Rub, Garlic & Herb Rub, or Bell Pepper Herb Rub

DIRECTIONS
Combine all the ingredients in a medium bowl and mix well. Cover the bowl and refrigerate for at least 1 hour. Serve with veggie chips, pretzels, or vegetables
Cooking & Company with Lisa Marie

31/12/2024

How many of you have this pan in your stash? I know I did, until I became a PC Consultant. These pans have become the drop trays of messy jobs, catch-all for Lego projects and a few other things here and there. I have OPEN SHOWS that would LOVE an order or two. OR you could Host your OWN and get so much more! Let's chat, shows take 5 minutes to set up! ;-)

31/12/2024

Did you ever wonder, well here are some ideas for you!
Cooking & Company with Lisa Marie

31/12/2024

Honeycrisp Apple Broccoli Salad

Ingredients:
4 cups broccoli florets, chopped
1 large Honeycrisp apple, diced
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup red onion, finely diced
1/2 cup shredded sharp cheddar cheese (optional)

For the dressing:
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

Directions:
1. In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped pecans, red onion, and shredded cheddar (if using).

2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

3. Pour the dressing over the salad ingredients and toss until everything is well coated.

4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Found on Cooking & Company with Lisa Marie

31/12/2024

The Blue Midnight Kiss by Recipe Haven

Ingredients:
1 1/2 oz vodka
1 oz blue curaçao
1/2 oz triple sec
3 oz prosecco or champagne
Ice cubes
Garnish: Lemon twist or edible glitter

Directions
1. Add a sugar rim to the flute for a sweet finish.
2. Shake vodka, blue curaçao, and triple sec with ice in a shaker until chilled.
3. Strain into a champagne flute for a classy presentation.
4. Top with prosecco or champagne and garnish with a lemon twist or a sprinkle of edible glitter for a midnight sparkle.
Found on Cooking & Company with Lisa Marie

31/12/2024

Drinks Winter
THE SNOWMAN

Ingredients
Vanilla Ice Cream
1 oz (30ml) Vanilla Vodka
1 oz (30ml) Whipped Cream Vodka
1 oz (30ml) Creme De Cacao
1 oz (30ml) White Chocolate Liqueur

Blend
Rim the glass with white sprinkles
Garnish: Marshmallow Snowmen
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31/12/2024

ARTICHOKE DIP

THIS ENTIRE DIP IS PREPPED AND HEATED IN THE ROCKCROK® EVERYDAY PAN AND SLOW COOKER STAND—NO OTHER APPLIANCES NEEDED!

INGREDIENTS
8 oz. (250 g) reduced-fat cream cheese (Neufchatêl), softened
2 garlic cloves
½ cup (125 mL) light mayonnaise
1 small lemon, zested
1 oz. (30 g) fresh Parmesan cheese, finely grated, divided
4 oz. (125 g) part-skim mozzarella cheese, grated (1 cup/250 mL)
2 cans (14 oz. or 398 mL each) artichoke hearts in water, drained
1 jar (7 oz./198 g) sweet roasted red peppers, drained and patted dry
½ cup (125 mL) pitted ripe olives
2 tbsp (30 mL) fresh parsley leaves
Optional: fresh parsley, pita chips, tortilla chips, toasted bread slices, fresh veggies

DIRECTIONS
Place the softened cream cheese in the Rockcrok® Everyday Pan. Cover and place it in the Rockcrok® Digital Slow Cooker Stand and cook on HIGH.

Press the garlic into the pan with the Garlic Press. Add the mayonnaise and stir to combine.

Add the lemon zest and half the Parmesan cheese to the pan.

Finely chop the artichokes in the Manual Food Processor in two batches. Add the cheese and artichokes to the pan and mix well. Heat the dip on high for 10–15 minutes, or until the sides start to bubble and the dip is warm.

Meanwhile, chop the red peppers in the Manual Food Processor and set aside. Slice the olives with the Quick Slice.

Once the dip is warm, top with the chopped peppers, olives, and remaining Parmesan cheese. If desired, preheat broiler, place the pan 2–4" (5–10 cm) from heat source, and broil for 1–3 minutes, or until the cheese is lightly browned. Use the Herb Mill to grate parsley over the top. Return the pan to the Slow Cooker Stand and set to WARM to serve.
Cooking & Company with Lisa Marie
Yield: 32 servings
Nutrients per serving:
U.S. nutrients per serving (2 tbsp/30 mL dip): Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 4 g, Fiber 1 g, Sugars 1 g, Protein 3 g

Cook's Tips:
You can soften the cream cheese in the Rockcrok® Everyday Pan and Slow Cooker Stand, too. Place the block of cheese in the pan, set the slow cooker on HIGH and heat for 10–15 minutes, or until softened

31/12/2024

SWEET AND TANGY BBQ MEATBALLS

INGREDIENTS
2 tsp (10 mL) canola oil
1/2 small onion
2 cups (500 mL) ketchup
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) orange marmalade
3 tbsp (45 mL) Worcestershire sauce
2 tbsp (30mL) Smoky Barbecue Rub
1 tbsp (15 mL) cider vinegar
2 tsp (10 mL) Dijon mustard
1 pkg (26 oz or 900 g) frozen fully cooked meatballs (½ oz/10 g each)

DIRECTIONS
Heat oil in Rockcrok Casserole over medium heat 3-5 minutes or until shimmering. Cut onion into chunks. Using Food Chopper, finely chop onion.

Add onions to Casserole. Cook, uncovered, 2 minutes or until onions are softened.

Stir in remaining ingredients, except meatballs. Bring to a boil; add meatballs. Reduce heat to low. Cook, covered, 25-30 minutes or until heated through, stirring occasionally.
Cooking & Company with Lisa Marie

Yield: 16 servings of 3 meatballs and 2 1/2 tbsp/37 mL sauce

Nutrients per serving:
U.S. Nutrients per serving (3 meatballs and 2½ tbsp/37 mL sauce): Calories 170, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 530 mg, Carbohydrate 21 g, Fiber 0 g, Protein 8 g

U.S. Diabetic Exchanges per serving: 11/2 Fruit, 1 Med-Fat Meat (1 1/2 Carb)

Cook's Tips:
For Sweet and Spicy Meatballs, substitute ½ cup (125 mL) cherry preserves and ½-1 tsp (2-5 mL) crushed red pepper flakes for the orange marmalade and Dijon mustard.

31/12/2024

Boston Cream Pie Fudge Recipe by Nourish Plate

Ingredients

For the Fudge:
2 cups granulated sugar
4 ounces unsalted butter
½ cup heavy cream
2 cups white chocolate chips
1 7 oz container marshmallow creme
3 tablespoons vanilla instant pudding mix
½ teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder

For the Topping:
6 ounces semisweet chocolate chips
1 tablespoon vegetable oil

Directions
1. Prepare an 8×8 inch baking dish by lining it with parchment paper, allowing extra paper to overhang the sides for easy removal.
2. In a large saucepan, combine sugar, butter, and heavy cream. Bring the mixture to a boil over medium heat.
3. Lower the heat to medium-low and cook for 7 minutes, stirring constantly. Test the readiness by dropping a small amount into a glass of iced water; it should form a fudge-like ball.
4. Quickly remove from heat. Stir in the white chocolate chips until melted and well combined. Then, blend in the marshmallow creme thoroughly.
5. Mix in the vanilla pudding mix and vanilla extract until smooth. Pour two-thirds of this mixture into the prepared baking dish.
6. Stir the cocoa powder into the remaining fudge mixture until well combined. Pour this over the first layer in the dish. Swirl the two layers together with a knife.
7. Allow the fudge to cool to room temperature, then cut it into 16 squares.
8. For the topping, melt the semisweet chocolate chips with vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
9. Let the chocolate cool for 15 minutes. Dip the top of each fudge square into the chocolate, then place them on parchment paper, chocolate side up, to set for about an hour.
Found on Cooking & Company with Lisa Marie

Notes
Store the fudge in an airtight container at room temperature for 3-4 days.
After dipping in chocolate, ensure the fudge is placed chocolate side up to set properly.
If available, use a candy thermometer for the custard filling, which is ready at 234°F.

31/12/2024

Drinks Winter
Polar Bear Cocktail

Ingredients
1 oz raspberry vodka
1 oz blue curaçao
4 oz Sprite or lemon-lime soda
Ice cubes
Garnish: Fresh raspberries and a sprig of mint

Directions
1. Add ice to a tall glass.
2. Pour in raspberry vodka and blue curaçao.
3. Top with Sprite.
4. Stir gently and garnish with raspberries and mint for a frosty touch.
Found on Cooking & Company with Lisa Marie

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