welovepamperedcheftoo

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O.K. I saw this started on another PC loop and thought it was a good idea. Once we have these, I'll put it in a flyer so we can pass it out to our guests.

These are the ideas so far:

Chocolate-Strawberry Skillet Cake

Recipe:
1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)
1 tablespoon butter or margarine
2 squares (1 ounce each) semi-sweet chocolate for baking
1 ½ cups thawed strawberry whipped topping

1 cup sliced strawberries

1. Preheat oven to 350 F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.

2. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate. Cool Completely.

3. Chop chocolate. Place chopped chocolate and butter in Small Micro Cooker. Microwave on high for 2 min. or until butter is melted. Stir until chocolate is completely melted.

4. Top with the whipped topping using large spreader or Easy Accent Decorator, garnish with strawberries, drizzle chocolate over cake. Let stand until chocolate is set. Store leftover cake in refrigerator.

Yield: 12 servings or 24 sample servings

Low-Fat Recipe: Instead of 2 eggs for cake mix, use 5 egg whites. Use margarine instead of butter. Use low-fat whipped topping.

Baked Alaska Cake (strawberry splash filling)

1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)

3/4 cup semi-sweet chocolate morsels, divided

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

1 container (16 ounces) frozen whipped topping, thawed, divided (can be strawberry flavor or regular with food coloring)

Directions

Preheat oven to 325 degrees. Grease and flour Pampered Chef Classic Batter Bowl. Prepare cake mix according to package directions; pour into batter bowl. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until cake tester inserted in center comes out clean. Remove from oven to stackable cooling rack; cool 15 minutes. Run large spreader around outside of cake and gently turn out onto cooling rack, large end down. Cool 3 hours.

Using serrated bread knife, trim large end of cake to level. Place cake, large end down, onto Simple Additions Medium Square. To slice cake into four equal layers, slice cake horizontally in half. Slice each half into two equal layers.

Chop 1/4 cup of the chocolate morsels using food chopper; set aside. Place remaining chocolate morsels in small Micro-Cooker; microwave, uncovered, on high 20-60 seconds or until melted and smooth, stirring after each 20-second interval. In clean Classic Batter Bowl, whisk cream cheese until smooth using stainless steel whisk. Add powdered sugar; whisk until smooth. Stir in melted chocolate; mix well. Fold 2 cups of the whipped topping and chopped chocolate into cream cheese mixture using classic scraper. Using small spreader, spread bottom layer of cake with about half of the filling, forming a 3/4-inch layer. Repeat with remaining layers and filling, ending with the top layer of cake.

Spread any remaining filling over outside of cake to create a smooth surface. Frost cake with remaining whipped topping.

To form decorative peaks, press spreader into topping and pull away. Repeat over entire surface of cake. For easier slicing, refrigerate cake at least 30 minutes.

To easily cut cake into servings, cut cake into eight wedges from top to bottom using utility knife. Carefully insert Slice 'n Serve horizontally into each wedge, dividing into two equal portions.

Yield: 16 servings

Nutrients per serving: Calories 410, Total Fat 23 g, Saturated Fat 11 g, Cholesterol 55 mg, Carbohydrate 44 g, Protein 4 g, Sodium 310 mg, Fiber 1 g

Filling variations:

Strawberry Splash: Omit chocolate morsels. Add 1/2 teaspoon unsweetened strawberry drink mix powder (such as Kool-Aid) to cream cheese mixture. Stir 1/4 cup chopped strawberries into cream cheese mixture. Proceed as recipe directs.

Magnificent Mint: Omit 1/2 cup melted chocolate. Add 1/4 teaspoon peppermint extract and 3-4 drops green food coloring, if desired, to cream cheese mixture. Proceed as recipe directs.

Confetti Pasta Salad

1 cup coarsely chopped broccoli

1 cup coarsely chopped cauliflower

1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained

1 medium carrot, thinly sliced

2 tablespoons thinly sliced green onions

1 garlic clove, pressed

1 cup sliced mushrooms

1/2 cup fat-free Italian salad dressing

1 teaspoon hot pepper sauce (optional)

1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:

Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently. Transfer to Large Simple Additions Bowl. Sprinkle with Parmesan cheese. Serve

Yield: 8 servings

Nutrients per serving: (1 cup): Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 490 mg, Fiber 2 g

Strawberry Lemonade Quencher

10 cups cold water

3/4 cup sugar

1 can (10 ounces)frozen non-alcoholic strawberry daiquiri mix, thawed

Whole strawberries (optional)

1 cup fresh squeezed lemon juice (4 to 5 large lemons)

Place all ingredients except strawberries in Family-Size Quick-Stir Pitcher. Plunge until contents are thoroughly mixed. Garnish each glass with a strawberry, if desired. Serve chilled.

Yield: 12 (1-cup) servings.

Nutrients per serving: Calories 120, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 0 g, Sodium 5 mg, Fiber 0 g

The Pampered Chef, Ltd. 2002

Sparkling Lemonade

1 can (12 ounces) frozen lemonade concentrate

1 lemon

2 liters (8 cups)chilled ginger ale carbonated soda

1/3 cup raspberries

Place lemonade concentrate in Family-Size Quick-Stir Pitcher. Add ginger ale; plunge until mixed. Score lemon using Lemon Zester/Scorer; cut into thin slices using Utility Knife. Add lemon slices and raspberries to lemonade mixture. To serve, pour lemonade over ice into tumblers.

Yield: 8 servings

Nutrients per serving (1 ¼ cups): Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 43 g, Protein 0 g, Sodium 25 mg, Fiber less than 1 g.)

Strawberry Margarita Squares

(The Pampered Chef, Delightful Desserts Cookbook, pg 107)

Prep time: 45 minutes Bake time: 10 minutes

Cool time: 30 minutes Chill time: 3 hours

Crust

2 cups (66) fat-free mini-twist pretzels (1 cup crushed)

½ cup butter or margarine, melted

¼ cup sugar

Filling

2 packages (8 ounces each) cream cheese

½ cup thawed, frozen margarita mix concentrate (non-alcoholic)

2 containers (8 ounces each) frozen whipped topping, thawed, divided

1 package (3 ounces) strawberry gelatin

½ cup boiling water

1 package (10 ounces) frozen sliced strawberries in syrup

Fresh strawberry slices (optional)

Lime slices (optional)

1. Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker’s Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent Decorator. Top with fresh strawberry and lime slices, if desired.

</DIR></DIR>

Yield: 15 servings

Nutrients per serving: Calories 330, Total Fat 23 g, Saturated Fat 16 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 3 g, Sodium 250 mg, Fiber 0 g

Diabetic exchanges per serving: 1 starch, 1 fruit, 4 fat (2 carb, 4 fat)

Strawberry Slush<o:p></o:p>

1 package (16 ounces) frozen strawberries in sugar, thawed and mashed

1 can (12 ounces) frozen apple juice concentrate, thawed

1 teaspoon lime zest

2 tablespoons lime juice

1/2 cup water

1 quart (4 cups) lemon-lime flavored carbonated soda, chilled

<o:p> </o:p>

Place thawed strawberries in Classic 2 -Qt. Batter Bowl; mash with Nylon Masher. Add remaining ingredients; mix well. Divide mixture evenly among three Ice Shaver tubs; freeze until firm. Remove frozen mixture from one tub. Shave ice mixture into Chillzanne Mini-Bowl using Ice Shaver. Place shaved ice and about 1/3 of the soda into Quick-Stir Pitcher. Plunge to mix ingredients. Repeat with the remaining two tubs of ice mixture and soda. Pour into glasses and serve immediately.

<o:p> </o:p>

Yield: 9 servings or 14 sample servings

Strawberry Sherbert<o:p></o:p>

1 pint strawberries, hulled and very finely

1 orange

1 lime

1 1/2 cups milk (or substitute half & half)

1/2 cup sugar

<o:p> </o:p>

Finely chop strawberries using Food Chopper. Place in 2-Qt. Batter Bowl. Zest 1 teaspoon of zest from orange and lime using Lemon Zester / Scorer. Juice 3 tablespoons orange juice and 1 tablespoon lime juice. Add zest and juices to Batter Bowl; mix well. Divide mixture evenly between 3 ice shaver tubs; shave in Ice Shaver. Score long strips of orange peel and tie into bows; use to garnish each serving.

<o:p> </o:p>

Yield: 6 servings

Strawberry Dream Torte<o:p></o:p>

1 package (18.25 ounces) devils food cake mix

(plus ingredients to make the cake)

2 packages (8 ounces each) softened cream cheese

1/2 cup powdered sugar

1/2 cup milk

1 container (8 ounces) frozen whipped topping, thawed

1/2 cup strawberry preserves

2 cups strawberries, sliced

<o:p> </o:p>

Preheat oven to 350 degrees. Spray Deep Dish Baker with vegetable oil spray or grease lightly. Prepare cake mix according to package directions; pour batter into prepared Baker. Bake 40-45 minutes or until Cake Tester inserted in center comes out clean. Cool on Nonstick Cooling Rack 15 minutes. Remove from Baker; cool completely. Cut cooled cake in half horizontally using Serrated Bread Knife. Place bottom half of cake on serving plate. Combine cream cheese and powdered sugar in Classic 2-Qt. Batter Bowl using Bamboo Spoon. Whisk in milk with 10�?Whisk until smooth. Reserve 1 cup whipped topping for decorating. Fold remaining whipped topping into cream cheese mixture until blended using Super Scraper. Spread preserves evenly over bottom cake layer using Skinny Scraper. Top with half of the cream cheese mixture, spreading evenly. Top with remaining cake layer and cream cheese mixture. Slice strawberries using Egg Slicer Plus. Arrange in single layer over top of cake. Garnish edge and center of torte with remaining whipped topping using Easy Accent Decorator.

<o:p> </o:p>

Yield: 16 servings or 24 sample servings

<o:p> </o:p>

Approximately 340 calories and 20 grams of fat per serving

<o:p> </o:p>

Cooks Tip: A yellow or lemon-flavored cake mix may be substituted for the devil’s food cake mix, if desired. Any complementary fruit / fruit preserves combination, such as raspberries or peaches, may be substituted for the strawberries.

STRAWBERRY CHEESECAKE MICROWAVE CAKE

1 strawberry cake mix (if you can't find strawberry ~Pillsbury and

Betty Croker makes one ~ you can use white, add red food color, not

much, like one drop and add an extract tsp of strawberry extract ~~

BUT the strawberry cake mix is prettier but it has pink cake with red

speckles, plus you're putting in the white chips~very pretty!) 1 tsp.

strawberry extract ½ cup white chocolate chips

1 (3 oz. box) cheesecake pudding mix

16 oz. sour cream

½ cup oil

3 eggs

Garnish: whipped topping and fresh Strawberry fans.

Five Simple steps to success:

1. Spray your pan lightly and dust with flour (works best with Baker's Joy).

2. Whisk eggs and pudding mix together in Classic Batter Bowl.

3. Add remaining ingredients, blending well with Mix N' Scraper.

4. Drop batter into Fluted pan and microwave on high 12-14 minutes.

(Watch your cake after 10 minutes if you microwave runs hot.) Works best if your have a turntable in your microwave. If not, rotate every 4-5 minutes.

5. Invert cakes immediately, but leave pan over the cake for 10 minutes. Cool. Garnish (Flour Sugar Shaker filled with powdered sugar, fresh strawberry fans made with your Egg Slicer Plus, fresh mints snipped with your Kitchen Shears) as desired.

TIPS/HOW TO PROMOTE HELP WHIP CANCER:

I have been telling those of you who emailed me for the recipe that it is a very pretty cake...very moist too. But I don't think that I told all of you how I put the finishing touches to this cake. Even though it is very pretty all by itself. I also add the following:

I take this cake to my HWC shows as a bonus for the hostess. I know it's cooked right because I do it in MY microwave. But the time I get to the hostess' house, the cake is cooled. So I do my intro...etc...talk about HWC and pull out the cake...and it goes something like this:

"This is my HWC cake...no it won't prevent cancer, but while you're eating it, please keep in mind that if you haven't had your yearly mammogram...go get it. So anytime in the next few weeks when you remember this yummy cake...I hope it remind you to go make your appt. now."

1) Then I pull out my powdered sugar filled Flour Sugar Shaker (talk about how great this is for powdered sugar, but we also have one filled with cinnamon sugar for cinnamon sugar toast.

2) Then it's time for the fresh strawberries (I do about 6...more if you want)...pull out the Egg Slicer Plus and make strawberry fans...put them at the base of the cake.

3) Lastly, I get out my washed fresh mint leaves and Kitchen Shears. Snip off a few to lace in between the strawberry fans....it ends up looking pretty darn good!...If you really want to get fancy...use your EAD filled with Cool Whip or a cream cream cheese mixture...pipe it at the base before you put the strawberry fans and mint leaves. I start wearing my pink apron NOW and start talking about this cake

DON'T FORGET...you can use this recipe in February too, for Valentine's Day!

Strawberry Cheesecake Torte

1 package (16 ounces) pound cake mix (plus ingredients to make cake)

½ cup water

1 package (3 ounces) strawberry gelatin

¼ cup seedless strawberry jam

1 lemon

1 package (8 ounces) cream cheese, softened

1/3-cup cold milk

1 container (12 ounces) frozen whipped topping, thawed

1 package (3.4 ounces) cheesecake instant pudding and pie filling

1 kiwi, peeled, sliced and halved

1 cup hulled and sliced strawberries

1. Preheat oven to 400 degrees. Line Stoneware Bar Pan with 13-inch piece of Parchment Paper. Prepare cake mix according to package directions; pour into pan, spreading evenly using Large Spreader. Bake 15-18 minutes or until Cake Tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto Stackable Cooling Rack; cool completely.

2. In Small Micro-Cooker, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of Large Grooved Cutting Board; remove paper. Prick cake at 1/2 –inch intervals using Hold’N Slice. Using Pastry Brush, brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

3. Zest lemon using Lemon Zester / Scorer; set aside. Juice lemon using Juicer to measure 2 tablespoons juice. In Classic Batter Bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)

4. Place one cake layer on Oval Platter. Attach open start tip to Easy Accent Decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Using Large Scoop, place 4 scoops of filling down center; spread evenly to border using Small Spreader. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

5. Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries using Cook’s Corer and slice. Place strawberries and reserved gelatin mixture in Small Batter Bowl; mix gently using Small Mix ‘N Scraper. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest. Slice using Serrated Bread Knife.

</DIR></DIR>

Yield: 16 servings

Nutrients per serving; Calories 310, Total Fat 14g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 42 g, Protein 4 g, Sodium 260 mg, Fiber 0g.

Strawberry Bruschetta<o:p></o:p>

The Pampered Chef ® Season’s Best S/S �?5

20 slices French bread, cut 1/4 inch thick

¼ cup butter or margarine, melted

3 tablespoons granulated sugar

½ teaspoon Pantry Korintje Cinnamon

1 lemon

1 container (8 ounces) cream cheese spread

¼ cup powdered sugar

2½ cups strawberries, hulled and coarsely chopped

�?cup toasted sliced almonds

Additional powdered sugar (optional)

<o:p> </o:p>

Preheat oven to 375°F. Slice bread using Serrated Bread Knife; place bread slices on Rectangle Stone. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Brush butter over bread slices using Pastry Brush. Combine granulated sugar and cinnamon in Flour Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove baking stone from oven to Stackable Cooling Rack.<o:p> </o:p>
Meanwhile, zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using Stainless Steel Whisk. Hull strawberries using Cook's Corer®; coarsely chop using Food Chopper.<o:p> </o:p>
Using Small Scoop, scoop cream cheese mixture over bread slices; spread evenly using Small Spreader. Place bread slices on Simple Additions® Large Square Platter; top with strawberries using Medium Scoop. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately. <o:p> </o:p>

Yield: 20 servings

Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 4 g, Sodium 250 mg, Fiber 2 g

Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

<o:p> </o:p>

Ground cinnamon can be substituted for the Pantry Korintje Cinnamon, if desired.

Hello everyone. This is Becky I just joined WLPCtoo last night. I'm glad you liked my "pink" recipes. The Choc-Straw Skillet Cake is just the Turtle Fudge Skillet Cake but with a different topping if that makes it any easier. The reason I have Confetti Pasta Salad in there is because every single veggie that goes in there is a breast cancer food i.e. helps prevent cancer. So make sure you mention that in your Show.

Looking forward to chatting and sharing!

Thank you Becky and welcome! Thank you again for posting that idea on the other site. I thought it was great!!!!

Try the Baked Alaska Cake w/the Strawberry Splash filling using strawberry cake instead of chocolate. It's really good (and pink)!

Hey I just uploaded PINK Ribbon COOKIES.doc So go check it out. I thought this might be super to take with you on a PAMPER A BIZ outing.

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