Product of the Week: Pampered Chef Classic Batter Bowl

I am going to start a new addition to my blog. Every week I will try to remember to post a little blurb about one of my favorite baking, cooking, kitchen, sewing, craft products.

http://www.pamperedchef.com/images/product/resized/2230_enlarge.jpg

This week is a Pampered Chef product called the Classic Batter Bowl. I love this bowl because it is great for mixing, measuring, storing and even baking! There are measurements on the side of the bowl.  It has a lid and it is nice and sturdy glass.  The best part is that you can bake a cake in it! Do you need a football cake for the Super Bowl?  Bake a cake as directed in the bowl and then cut it in half. The two halves make a football shape!

I have to clarify that I am in no way benefiting from posting anything about these products!

If you are interested in a Classic Batter Bowl, I order all of my Pampered Chef products through a friend, of a friend, of a friend etc.  Here is her website. Click Here!

Chicken Florentine Bake

My friend Emily also has a cooking blog, which you can find here. I made this recipe last night and made some changes so that Fly Boy would eat it.  The biggest change was that I used broccoli instead of artichokes.  It was really yummy!

8 oz. dried bow tie pasta
1 small onion, chopped (I used minced onion)
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered (I used broccoli)
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped (Emily used fresh tomato)
1/4 cup grated Parmesan cheese (We both skipped the topping)
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted


1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.


2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.


3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Peanut Butter Brownie Pie

I made this, ate it and almost died.  It was so yummy and rich.  Fly Boy said it should be more peanut buttery (not a word, I know).  I told him he was crazy.  The recipe is from http://www.justapinch.com/.

1 bx fudge brownie mix
1 pkg deep dish frozen pie crust (thawed)
1 c creamy peanut butter
1 pkg of cream cheese (8 0z.)
1/2 c powdered sugar
1 sm tub of whipped topping


Mix brownie mix according to directions on box. Spread 1/2 cup of the mix into one thawed pie crust ( you can always make brownies with the rest). Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set.

While cooling, mix the cream cheese (best mixes if cheese softened to room temp.) with the powdered sugar. Mix until creamy then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended.

Spread the mixture into the crust when it is completely cooled.

Spread the remaining whipped topping over the filling and if you wish you can top it with miniature peanut butter cups. (I just topped with chocolate chips)

 Refrigerate for at least an hour and enjoy.

Fish Tacos with Feta

I know at first this may sound gross but I was in Texas with Fly Boy's family and we went to this place called Fuzzy Taco (or something like that) and I ordered the Fish Tacos...and they had feta on them.  At first I thought that was gross but I love feta so I tried it and I loved it.  I adapted a recipe I found at http://www.pinkofperfection.com/
since we don't have fresh fish here in middle America.  It was yummy and Fly Boy loved them too (he even ate them with feta!)

4 frozen tilapia fillets (I used the garlic and butter Gorton's Fisherman brand)
1 can of chopped green chilies
3 tablespoons lime juice

Guacamole or sliced avocado
sour cream
cilantro
salsa
lettuce
Feta
6 inch flour tortillas

Cook the tilapia fillets as directed on the package but add the can of green chilies and lime juice over top of them while they bake.

When the fish was completely cooked I scraped off the chilies because Fly Boy has issues with chopped anything mixed with "meats".  If your Fly Boy doesn't have issues leave the chilies on.  I also drained off the excess juice.

Break up the fillets into bit sized pieces.

Heat tortillas in the oven for 5 minutes.

Create your taco with the desired toppings and enjoy!!

For those of you who can find fresh fish and that have husbands that will eat things like tomatoes etc here is the recipe I adapted : http://www.pinkofperfection.com/2009/06/taco-tuesday-fish-tacos/

OMG Beef and Broccoli

If you could see the ridiculous amount of recipe books in my house you would think I spend hours going through them to find the recipes that I make.  Well, I have to admit that I also get daily recipe emails from Better Homes and Gardens so every few days I scroll through hundreds of recipes and try to decide what looks good enough (and easy enough) to make! I have neglected my recipe books but I may amp up the blog to feature recipes from the same website/book each week. Just a thought.  When I look for recipes I have to consider: the time it will take to make it, how many ingredients it has in it, will Fly Boy (aka my husband) eat it, is it really bad for you?

I don't usually make things with steak in them. I have a hard time cooking beef/steak the correct way, it is sometime expensive and honestly not that great for you.  However in my recipe scrolling I found this lovely, quick, easy, yummy, amazing, cheap (ok you get the idea) recipe for beef and broccoli.  I made it and there were NO leftovers. It was a hit and now I will share it!  PS THANK YOU CAMPBELL'S!!!

1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli florets
4 cups hot cooked rice

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.

2.Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.

From Campbell's Soup