finally came up with valentines day...

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Posted by MrsFazz2B

Awww... Wantany ideas? I have a bunch of awesome ones and amazing ones....

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YES!!!! pleaseeeeeee....

apetizers:
(These are all my favorite easy and amazing recipes)
Cheesy Spinach Pinwheels
Posted by Chyrel

1 can (8 ounces) Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup gourmet spreadable cheese with garlic and herbs
4 slices (1 ounce each) thinly sliced deli ham
1/2 cup packed spinach leaves

Preheat oven to 375°F. Separate dough into four rectangles on smooth side of Large Grooved Cutting Board. Press seams to seal.

Using Small Spreader, spread each rectangle with about 1 1/2 tablespoons cheese to within 1/4 inch of edges. Top with 1 slice ham and spinach leaves.

Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using Serrated Bread Knife for a total of 24 slices. Place slices, cut side down, on Large Round Stone. Bake 12-15 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Serve warm using Mini-Serving Spatula.

Yield: 24 pinwheels

Nutrients per serving: (1 pinwheel): Calories 60, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

Cook's Tip: If desired, 1/3 cup regular cream cheese spread, 1 garlic clove pressed with the Garlic Press and 1/2 teaspoon Pantry Italian Seasoning Mix can be substituted for the flavored gourmet spreadable cheese.

Variation: Holiday Pinwheel Wreath: Double ingredients for pinwheels. Slice each roll into four slices for a total of 32 slices. Arrange 11 slices in a slightly overlapping circular pattern, leaving a 5-inch-diameter opening in center of baking stone. Arrange remaining slices outside of the first ring, slightly overlapping each other but not touching the first ring. Bake 18-20 minutes or until golden brown.
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Deep-Dish Artichoke Focaccia

1 pouch (16oinces) Pantry Pizza Crust & Roll Mix including yeast packet
1TBSP Pantry Italian or Rosemary Herb Seasoning
1/2 cup diced red bell pep
1 can (14ounces) artichoke hearts, drained and chopped
1 1/4 cups of hot water 120-130F
1 TBSP of Olive Oil
2 Garlic Cloves Pressed
1/4 cup or 1 ounce of fresh grated Parmesan Cheese

Preheat oven to 425
Lightly coat deep dish baker with cooking spray
Combine pizza crust & yeast w/ 2 teaspoons of seasoning.
Add water and half the artichokes to pizza mix; stir until mixture forms a ball
Turn dough out onto well floured surface. W/ floured hands gently need dough for 5 mins. Place dough in baker and roll to edges with floured bakers roller.
In sm batter bowl combine oil garlic and remaining seasoning. Using the pastry brush, brush oil over top of brd. Top with remaining artichoke and bell peps. gently pressing into dough. Grate cheese over top.
Bake for 25-30 mins.

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FHs fav
Italian Sausage Bread

1 lb. Italian sausage

4 oz. mozzarella cheese

1 can (2.25 oz.) pitted ripe olives, drained

1/4 fresh parsley, snipped

1 tsp Italian Seasoning Mix

2 packages (11 oz. each) refrigerated French bread dough

1 can (8 oz.) pizza sauce

Heat a large skillet over medium heat until hot. Cook sausages 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain & transfer to a bowl.

Preheat oven to 400°F. Grate cheese. Chop olives. Snip parsley. Add olives, parsley & seasoning mix to sausage mixture; mix well.

On large cutting board, unroll 1 package bread dough, forming a 12 x 10' square. Spread half of the pizza sauce over dough to within 1' of edge. Spread half of the sausage mixture over sauce. Starting at front edge, roll dough into a cylinder; pinch to seal. Carefully transfer roll onto a rectangle stone. Repeat with remaining dough, sauce & filling mixture to form a second roll; place on baking baking stone.

Slice 8 diagonal cuts across top of each roll. Bake 25-30 minutes or until golden brown. Slice into 1' slices using bread knife. Serve hot.

Yields: 12 servings

Next Course : Salads and pastas (I am giving you like, my entire last three dinners Ive dont for him...and i would tell you if they stunk but they were great)

Antipasto Salad Bowl
Posted Linda Roth

1 package refrigerated bread dough

1 large head romaine lettuce, torn in pieces

1 medium cucumber, sliced

1/2 cup Italian salad dressing

1/2 cup pitted ripe olives, sliced

1 ounce fresh Parmesan cheese, grated

2 plum tomatoes, cut in wedges

2 ounces thinly sliced salami, cut in quarters

1. Preheat to 350° F. Spray outside and bottom of stoneware baking bowl with nonstick spray; place upside down on counter. Unroll bread dough onto flat side of 18'x12' cutting board. Transfer dough from cutting board to cover outside of baking bowl, pinching dough together at sides to seal. (Do not press dough onto baking bowl.)

Bake 15-18 minutes or until deep golden brown. Remove from oven onto non-stick cooking rack. Let stand 15 minutes. Carefully remove bread from baking bowl. Turn upright and cool 5 minutes.

2. Slice cucumber and onion. Slice olives. Cut tomatoes into wedges and salami into quarters.

3. In bread bowl, toss lettuce, sliced vegetables and salami with Italian Salad Dressing. Grate Parmesan Cheese over salad and toss gently. Serve salad. Tear off pieces of bread bowl to accompany serving of salad.

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THIS WAS MY FAV
Caesar Pasta Salad
Posted by Linda

3 cups (10 oz) penne pasta, uncooked

2 hard-cooked eggs

1/2 cup red onion, chopped

1/2 cup red or green bell pepper, chopped

1 ounce (1/4 cup) Parmesan cheese, grated

2 tablespoons fresh parsley, snipped

1 bottle (8 oz) fat free creamy Caesar salad dressing

1 head (3/4 pound) romaine lettuce, shredded (6 cups)

1 small tomato, for garnish (optional)

Prepare pasta according to package directions; drain. Rinse with cold water. Place in a bowl. Set aside. Meanwhile, chop eggs, red onion and bell pepper. Grate Parmesan cheese with grater. Snip parsley. Add eggs, onion, pepper, Parmesan cheese and parsley to pasta. Pour salad dressing over pasta mixture; mix well. Stack 3-4 lettuce leaves on top of each other; cut into thin shreds. To serve, line a bowl with lettuce. Spoon pasta salad in center of bowl. Garnish with tomato rose. Serve.

Yield: 6 servings
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And my personal favorite (its NOT italian but when you get a chance make it...I have a picture of what its supposed to look like too)
Chicken Wreath

1/2 C. red bell pepper, chopped
1/2 C. broccoli, chopped
1/4 C. water chestnuts, drained and chopped
2 T. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 C. cream of chicken soup
1 C. (4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15' baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

ps-these are all my pampered chef recipes from when i worked forthem...

okay so italian dinners:

Family Style Calzone
Posted by Rini

1 egg, separated
1/2 cup pitted ripe olives, chopped
1/4 cup fresh parsley, snipped
6 ounces mozzarella cheese, shredded, divided (1 1/2 cups)
2 1/2 ounces Parmesan cheese, grated (1/2 cup plus 2 tablespoons)
1 container (15 ounces) part-skim ricotta cheese
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 tablespoon Italian Seasoning Mix
1 1/4 cups very warm water (120º-130ºF)
4 ounces sliced pepperoni, divided

1. Preheat oven to 425°F. Separate egg over a small bowl using an egg separator; beat lightly. Set egg yolk aside, covered, for later use. Chop olives. Snip parsley. Grate mozzarella and parmesan cheeses. Add olives, parsley, ricotta cheese, 1/2 cup of the mozzarella cheese and ½ cup of the parmesan cheese to a bowl; mix well.

2. In a bowl, combine Pizza Crust & Roll Mix with yeast packet and seasoning mix. Add warm water and stir until mixture forms a ball.

3. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Divide dough in half. Flour both sides of dough; roll out one piece of dough to edge of cutting board using a pizza roller. Place dough in bottom of rectangular baker, shaping to cover bottom.

4. Sprinkle 1/2 cup of the mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.

5. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Brush surface of dough with reserved egg yolk using a pastry brush. Sprinkle with remaining parmesan cheese. Using a cutter, cut a decorative X pattern over surface of dough, creating holes in top layer, for steam to escape. Bake 20-25 minutes or until deep golden brown. Allow to stand 10 minutes before cutting.


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Pronto Pasta Bake
Posted by Becky/Colo

12 oz. Rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
1 jar (48 oz.) spaghetti sauce
1 tsp dried basil leaves
2 oz. (1/2 cup) fresh Parmesan cheese, grated
2 cups (8 oz.) shredded mozzarella cheese

Preheat oven to 375°F. Cook pasta according to package directions; drain. Chop zucchini with food chopper. Using garlic press, press garlic into classic 2-Qt batter bowl. Add zucchini, spaghetti sauce and basil. Grate Parmesan cheese. In 9 x 13 inch baker, layer one third of the spaghetti sauce mixture, half the pasta, one third of the sauce mixture and half of each of the cheeses. Repeat layers with remaining pasta, sauce and cheeses; cover with aluminum foil. Bake 45 minutes. Uncover and continue baking 5 minutes. Serve with toasted garlic bread if desired.

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Thats really all ive made because once i tried the wreath it was amazing and kept doing it....

Okay and our yummy endings :)

just a warning... I HAVE SO MANY because i absolutely love the recipes i was given to use for pampered chef!!

Apple Bottom Spice Cake

3-4 firm, red baking apples such as Jonathan (about 3 cups sliced)
1/2 cup raisins
1/2 cup water
1 package (3 ounces) vanilla cook and serve pudding and pie filling (not instant)
1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
1/2 cup molasses
2 tablespoons Cinnamon
1/4 cup chopped walnuts
Powdered sugar
Thawed, frozen whipped topping or vanilla ice cream (optional)

Preheat oven to 375ºF. Lightly spray rectangular pan with oil. Peel, core and slice apples. Cut into small pieces using a apple wedger. In large bowl, combine apples, raisins, water and pudding mix; mix well. Microwave on HIGH 4 minutes or until hot; mix well. Spread apple filling evenly over bottom of baker.

In bowl, prepare cake mix according to package directions; whisk in molasses and spice blend. Pour batter over apple filling, spreading evenly. Chop walnuts; sprinkle evenly over batter.

Bake 30-35 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Let stand 10 minutes. Sprinkle top of cake with powdered sugar. Garnish with whipped topping or serve with a scoop of vanilla ice cream if desired.

Yield: 15 servings or 24 sample servings

Nutrients per serving: Calories 300, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 3 g, Sodium 280 mg, Fiber 1g

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus (TM) Spice Blend, if desired.

Source: Pampered Chef
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Cappuccino Mousse Trifle
Posted by Rini

Recipe:
1 (16 ounces) frozen prepared pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 ounces each) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed
1/4 teaspoon cinnamon
1 square (1 ounce) semi-sweet chocolate for baking

1. Cut pound cake into 1-inch cubes; set aside.

2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.

3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.

4. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.

5. Fill a decorator with 1 cup of the remaining whipped topping; set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of bowl. Grate remaining chocolate in center; sprinkle with cinnamon.

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Chocolate Tiramisu Cake

1 package(18.25ounces) devil's food cake mix (plus ingredients to make cake)
1 package( 8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup sour cream
1/2 teaspoon rum extract
1 container (12 ounces) cool whip thawed
1/2 cup granulated sugar
1/4 cup instant coffee
1/3 cup boiling water
1/4 cup semi sweet chocolate morsels grated

Preheat oven to 325. Grease and flour Springform Pan or 2,8 inch pans. Prepare cake mix according to package directions, pour in pan, spreading evenly. Bake 50-55 minutes (less with 2 pans) Check center with cake tester when comes out clean remove from oven cool 15 minutes, remove collar cool completely.

Using Serrated Bread Knife, trim off rounded top of cake to level. Cut cake horizontally in half to from two even layers, leveling bottom layer attached to bottom of pan. Carefully remove top layer using Lift and Serve. Set aside. In classic Batter Bowl combine cream cheese and powdered sugar, whisk until smooth using whisk. whisk in sour cream and rum extract. Place 1 cup of the whipped topping into Easy Accent Decorator set aside for garnish. Fold remaining whipped topping into cream cheese mixture using scraper

In bowl combine sugar, coffee, and boiling water, stir until dissolved brush half of the coffee mixture over bottom cake layer using pastry brush spread with half of the cream cheese mixture using small spreader.

Grate half of the chocolate morsels over cream cheese layer using cheese grater carefully top with second cake layer brush with remaining coffee mixture and spread with remaining cream cheese mixture pipe a decorative border around edge of cake using reserved whipped topping form decorator.

**for this, i would use dark chocolate and use the grater to grate them into strips!!

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Easy Éclair Puff
Posted by Rini

Popover Puff
3 tablespoons butter or margarine, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 teaspoon salt

Filling
1/4 cup semi-sweet chocolate morsels

1 container (8 ounces) frozen whipped topping, thawed

1 package (5.1 ounces) vanilla instant pudding and pie filling

3/4 cup milk

2 bananas

1 cup hulled and sliced strawberries

1 can (8 ounces) mandarin orange segments, drained and patted dry

Powdered sugar (optional)

1. Preheat oven to 450ºF. For popover puff, place butter in small micro-cooker; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of a deep dish baker; brush over bottom only using a pastry brush.

2. In a bowl, combine milk, eggs and remaining butter. In a small bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350ºF; continue baking 10-15 minutes or until puffed and golden brown. Remove to cooling rack. Cool in baker 5 minutes. If necessary, use a paring knife to cut around sides of puff to loosen from baker. Carefully transfer puff to a platter.

3. Place chocolate morsels and 1/2 cup of the whipped topping in small micro-cooker; microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Drizzle half of the glaze over bottom of puff. For filling, in small batter bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Fold in remaining whipped topping; set aside.

4. Slice bananas and strawberries. Spoon half of the bananas, strawberries and orange segments evenly over bottom of puff. Spread filling over fruit. Top with remaining fruit. Drizzle with remaining chocolate glaze. Sprinkle with powdered sugar, if desired. Slice and serve.

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one more!!!
Pull Apart Sticky Buns
Posted by Hick Chick

1/4 cup butter
1/2 cup chopped pecans
1 cup sugar
2 TBS cinnamon
2 can refrigerated bread sticks

Mix pecans, sugar and cinnamon. Add melted butter. Separate bread sticks and half them. Roll bread sticks in this mixture, coating evenly, 'clump' up in 9x13 pan. Add remaining pecan mixture to the top of the bread sticks.

haha damn girl.. i kno who to contact later.. hahaha

btw.. i was reading the first one and it said apply bottoms.. and that song came in my head.. and i thought about a naughty way to give him dessert...

wow thank you...i copy/pasted all of those!!

i def. saved every recipe you gave us! thanks!!!

i have a good recipe for chicken...its not italian (well maybe it is) and FH loves it

Danielle's Good Chicken (that's what we call it)

--chicken cutlets breaded in egg and bread crumbs but not cooked (yet)
--fresh mozzerrella (like 3 or 4 small balls, depending on how much chicken you are making)
--1 package of spinach
--1 can of diced tomatoes (i use the organic ones)

sautee the spinach (in a frying pan with olive oil)
assemble the chicken cutlets, spinach, tomatoes and mozzerrella in a deep pan--do it in that order--
put in the oven (350) for about 25 minutes (until the chicken is cooked through)

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Posted by xBrunette

haha damn girl.. i kno who to contact later.. hahaha

btw.. i was reading the first one and it said apply bottoms.. and that song came in my head.. and i thought about a naughty way to give him dessert...

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haahaaaaa
fh said the samething lmao

we made the chicken wreath today but put cranberries in it and it came out super yumy!