Pampered Chef - Teri Bauguess

02/19/2022

Chicken enchilada Soup is so yum 😋
1 Tbsp Butter or Ghee or avocado oil
1 Medium Onion diced
2 Celery Stalks sliced
1 Medium Carrot thinly sliced
1 Large Red Bell Pepper diced
2-3 Garlic Cloves chopped
1½ Tsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Dried Oregano
15 oz Diced fire-roasted Tomatoes 1 can
¼ Cup Tomato Paste
4 Cups Low Sodium Chicken Broth
14.5 oz Red Kidney Beans drain and rinsed, 1 can
14.5 oz Black Beans drain and rinsed, 1 can
1 Cup Fresh or Frozen Sweet Corn
2 Cups Shredded Cooked Chicken
1 Cup Mexican Shredded Cheese Blend for garnishing
Salt and pepper, to your taste
Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
Stir to combine and boil for a couple of minutes, just to heat it all up.
Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

02/12/2021

Pancake Bites!!
My new favorite way to make (and eat)!!!

Pancake Muffins made in a mini-muffin pan and topped with your favorite toppings then baked in the oven! A fun twist on a classic pancake recipe!

12/24/2020

Caprese Salad Christmas Wreath
Ingredients
1 cup balsamic vinegar
¼ cup honey
2-3 handfuls of fresh basil
12 oz grape tomatoes ( or cherry tomatoes)
10 oz. fresh small mozzarella balls ( sometimes called ciliegine or brocconcini)
3 Tbsp olive oil
½ tsp dried parsley ( or 1 tsp fresh parsley, finely chopped)*
½ tsp dried oregano ( or 1 tsp fresh, finely chopped)*
½ tsp dried basil ( or 1 tsp fresh, finely chopped)*
¼ tsp red pepper flakes
pinch of garlic powder
course ground salt & pepper, to taste
additional fresh basil and/or rosemary sprigs for garnish
Toothpicks/cocktail picks for serving
Instructions

Combine vinegar and honey in a small saucepan. Heat over medium until liquid boils, reduce heat to low and simmer until liquid has reduced by about one-third and become thick like syrup. ( approx 8-10 mins)
While balsamic is reducing prepare the "wreath" by using a round plate or serving platter (8-10" in diameter). Lay basil leaves on the plate/platter.to cover the surface. Place a small round bowl or ramekin in the center of the plate ( for balsamic reduction sauce and to form the middle of the wreath).
Wash and dry tomatoes and drain mozzarella balls. Place in a medium bowl.
In a small bowl mix together olive oil, herbs, garlic powder and red pepper flakes. Pour over tomatoes and mozzarella. Toss to lightly coat.
Place tomatoes and mozzarella on the serving platter, and add course ground salt and pepper to taste. If desired place fresh sprigs of rosemary at the perimeter of the plate for an extra flair.
Pour balsamic reduction sauce in the center bowl/ramekin and garnish with chopped or whole small basil leaves.

12/24/2020

12/23/2020

How cute are these holiday treats ❤ Donut pan is perfect for theses no bake treats
Recipe:
Melt 4 T butter, add bag of mini marshmallows, stirring until melted and smooth. Add green food coloring to desired shade. Mix in 5 cups cornflakes. Spray Donut Pan with oil. Put cinnamon candies into the wells then firmly press cornflake mixture in. Carefully remove from pan. Refrigerate on a tray until hardened. Makes 12.
Donut Pan

09/17/2020

Apple Crisp Cookie Cups
INGREDIENTS
Cooking spray
1 c. (2 sticks) butter, softened (plus more for cooking apples)
1 1/4 c. brown sugar (divided)
3/4 c. granulated sugar (divided)
2 large eggs
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
1 3/4 c. rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
4 Granny Smith apples, peeled, cored and finely chopped
1 1/2 tsp. cornstarch
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Caramel sauce, for serving
DIRECTIONS
Preheat oven to 350°. Grease 2 muffin tins (I use my PC brownie pan) with cooking spray. In a large mixing bowl using a hand mixer, add butter, 1 cup brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.
Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes.
While cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press shot glass down into center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling racks to cool completely.
Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized.
Spoon apple filling into cups. Drizzle with caramel and serve warm or at room temperature.

08/14/2020

Pickled Red Onions
INGREDIENTS
1 large red onion, thinly sliced
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
Pinch of crushed red pepper flakes (optional)
DIRECTIONS
Place onion a large jar with a tight-fitting lid.
In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in red pepper flakes, if using, then pour mixture over onions.
Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours. Onions will keep in refrigerator for up to 1 month.

08/14/2020

Mini Mummy Pizzas~Made in the Brownie Pan
Brownie pans are back in stock, just in time for Halloween treats!
Ingredients
1 pkg (8 oz or 250 g) refrigerated seamless crescent dough
1/4 cup (50 mL) pizza sauce
4 oz (125 g) block mozzarella cheese
12 black olives
DIRECTIONS
Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of sauce over each crust. Shave thin ribbons from the side of the cheese using the Serrated Peeler. Layer cheese at angles over the sauce to form the “wraps” of the mummy face. Slice olives into rounds using Egg Slicer Plus® and place on each pizza to make the eyes. Remove from pan and serve.

03/09/2020

Spaghetti Squash Pizza Nests Keto Friendly

Ingredients:
2 c. spaghetti squash, halved
2 tsp. olive oil
1/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. grated reduced-fat parmesan
1 tsp. garlic powder
5-10 sprays nonstick cooking spray
1/2 c. rao’s marinara sauce
1 1/2 c. shredded low-fat mozzarella
1 oz. turkey pepperoni
1 tbsp. parsley, chopped

Directions:

1. Preheat oven to 400° and line a medium baking sheet with parchment paper.
2. Drizzle cut side of spaghetti squash with olive oil. Place cut side down on baking sheet and bake until tender, 45 minutes to an hour, depending on the size of your squash. Reduce heat to 375°F when finished baking.
3. Let cool for 10 minutes before using a fork to shred the squash into spaghetti pieces. Place into a bowl and combine with salt, pepper, parmesan and garlic powder.
4. Transfer 1/4 c squash to a greased muffin pan, pressing down on bottoms and side to create cups. Place in the oven to bake, 15 minutes.
5. Spoon pizza sauce into each cup, top with mozzarella and mini pepperonis. Bake again, 8-10 more minutes, or until cheese is melted.
6. Top with parsley and serve

03/04/2020

Who is in need of our new Brownie Bite Pan??
Brownie Bite Pan
25.00

03/03/2020

I am so excited our new products are out!! I am loving our new Cast Iron pans Who cooks with Cast Iron?