"Cold stone" Apple Pie a la Stone (serves 12-15 guests)

"Cold stone" Apple Pie a la Stone (serves 12-15 guests)

1 can Aplle Pie Filling (we recomend "Comstock More Fruit")

Cinnamon

1 Graham Cracker Pie Crust, broken up

1 jar Caramel Ice Cream Topping

1/2 gallon Vanilla Ice Cream

Open Apple Pie Filling using Smothe Edges Can Opener. Pour into a Stainless Mixing Bowl and chop with Salad

Choppers or with Mix 'N Chop. Place Graham Cracker Pie crust into a large zip lock bag and gently break up the

pieces, place in a Simple Additions Small Bowl.

Place caramel topping in an Easy Read Mixing Cup (DO NOT warm!). When ready to prepare the ice cream recipe

have all ingredients ready. Encourage guests to take a serving bowl that they will eat thier ice cream from; using ice

cream dipper place 1 scoup of ice cream in bowl; add 2 Tbsp. apple pie filling, 1 Tbsp. Graham Cracker Pie Crust

crumbles, 1 Tbsp Caramel Ice Cream Topping and a sprinkle of cinnamon. Each guest empties the bowl's contents

into a Stainless Mixing Bowl or Classic Batter Bowl. Mix it all together using a Mix 'N Chop. Scrape into a bowl with

Small Mix 'N Scraper.

QUICK TIP: when making this recipie for a crowd: mix up all your recipie in a large batch and put it all in a stainless

bowl into the freezer until ready to serve no longer than 2 hours or it will parden and not have the "soft-serve" appeal.

Caprese Pizzas

Caprese Pizzas

Ingredients:

Toppings
3 medium vine-ripened tomatoes
1 tsp (5 mL) salt
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15 mL) Basil Oil or olive oil
8 oz (250 g) fresh mozzarella cheese
Coarsely ground black pepper

Crusts
1 tsp plus 1 tbsp (5 mL plus 15 mL) Basil Oil or olive oil, divided
1 package (13.8 oz or 283 g) refrigerated pizza crust
1 garlic clove, pressed
1 oz (30 g) Parmesan cheese

Directions:
1. Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.

2. Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Deluxe Cheese Grater fitted with coarse grating drum; sprinkle evenly over dough.

3. Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.

4. While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook's Tip); combine with oil in another Prep Bowl and set aside for later use.

5. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-in.-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.

6. Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.

Yield: 6 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g



U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat (2 carb)

Cook's Tips: Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.



To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.

(C)The Pampered Chef, Ltd. 2009

Pampered Chef Party

The pampered chef party was a HUGE success! Mom should be able to get a lot of cool stuff thanks to her generous friends. I think the last count was 16 people... and I am almost sure everyone got something.

We made a few extra things to eat though because we had soo many people coming that we KNEW there wasnt going to be enough food going around. So we made more. The Pampered Chef lady did a demo on the Baking Stone (very popular), Garlic Press, Silicone Basting Brush, Cooling Rack, Pizza Cutter, Spatula by making pizza... and did a demo of the new stainless steel mixing bowls, Mix and Stir utencil, and Spatula Spoon (first two are new items)

WE MADE

• Caprese Pizza
• Greek Cheese Tora
• Apple Pie a la Stone (A Cold Stone like dessert)

Mommas Meatballs

Jell-O 1-2-3

I dont know if anyone is even reading this yet but here is something that crossed my search engine recently. I was looking for something to different to do with Jell-O. Then I started thinking about something mom and I used to make when I was younger. It was this strange jello stuff we made that had three layers. One layer was a major bit like jello, the next one up was sorta foamy sorta jello, the one above that was really foamy still tasted like the jello flavor. Anyway I couldnt figure out what it was, mom couldnt remember what it was called, and neither could anyone else. Then all of a sudden there it was Jello 1-2-3. Not only was it the minor answer, it was the big answer! There was a recipe for how to make it at home! And here it is...

Jell-O 1-2-3 

Prep Time:

5 min

Total Time:

25 min

Makes:

4 servings

What You Need

1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin, or any flavor

3/4 cup  boiling water

ice cubes

1/2 cup  cold water

1/2 cup thawed COOL WHIP LITE Whipped Topping

Make It

DISSOLVE dry gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1-1/4 cups; add to gelatin mixture. Add to blender; cover and blend 30 sec.

ADD whipped topping; cover. Blend until smooth.

POUR evenly into 4 dessert dishes. Refrigerate at least 20 min. or until set. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Fun Idea

Top each serving with 1/4 cup cut-up fruit to match your JELL-O flavor. For instance, serve sliced strawberries with JELL-O Strawberry Flavor Gelatin.

Nutrition Infomation

Calories

 30

Total fat

 1 g

  Saturated fat

 1 g

Cholesterol

 0 mg

Sodium

 80 mg

Carbohydrate

 3 g

  Dietary fiber

 0 g

  Sugars

 2 g

Protein

 2 g

Vitamin A

 0 %DV

Vitamin C

 0 %DV

Calcium

 0 %DV

Iron

 0 %DV

Coco Pebbles Krispy Treats

Coco Pebbles Krispy Treats

1 box Cocoa Pebbles

1 bag marchmollows

6 Tablespoons butter, divided (5 for the recipie, 1 for the pan 

and your hands)

Melt the butter in a large pan then toss in the marshmollows and stir continuously until melted over medium heat so that they dont burn. After the marshmallows are melted dump in the whole box of cereal and stir until mixed thourally. Then take the 1 tblsp of butter and coat a 9x13 pan and set aside what is left of the butter to grease your pan. Spoon the mixture into the 9x13 pan. Grease your hands with the remaining butter and press the mixture into the pan. Allow to cool then cover with a lid or saran wrap. Cut into squares and enjoy!

Pineapple Curry Pork Chops

Pineapple Curry Pork Chops

• 4 pork chops
• 1 can pineapple tidbits with juice
• 1-2 Tblsp. Curry Powder
• 3/4 c. flour (to coat chops)
• 4-5 Tbslp. season salt (or to taste, to coat chops)
• 1 egg (for egg wash)
• 1 c. crushed potato chips
• 1 to 1 1/2 c. oil (I use vegetable but you may use whatever kind you like)
• Enough saran wrap to individually wrap the chops after they have been coated

Rinse and pat dry the pork chops, set aside. Put egg in a bowl and beat for egg wash (this will help the flour stick and give the chops a nice crust). In a different bowl gently mix flour and season salt. 

Dip the pork chops into the egg wash till moistened then set into the flour and coat well. Then lay out the piece of saran wrap put some of the crushed chips in the center and place the chop on top, then put additional crushed chips on the top of the chop. Fold in the sides of saran then the top and bottom. Smack several times with your hand to ensure the chips will stay put. Do this with the remaining 4 chops and let sit for 10 min or so for everything attach well.

While you are waiting for the chops to "rest" open the can of pineapple tidbits and dump the curry powder in with the pineapple and pineapple juice to mingle. 

Heat the oil in a skillet (with a lid, you will need it later) big enough for your chops. Unwrap pork chops and place them in the skillet, cook 5-7 minutes on each side on medium to medium low heat (ovens may vary, you don't want them to burn). After you have cooked them on both sides give the pineapple a final stir. Dump the whole can on top of the chops in the pan and cover with the lid. Let the juice come to a boil. Then remove the lid so the juice can cook down and thicken into a sauce. 

The Biedenharns Cook OPEN

The Biedenharns Cook is a page I am putting up to show some random things my family and I make and like. This does not mean I claim to have come up with any or all of the recipes. I do not doubt that most recipes will be something that someone else has made before, or is based off something that someone has made before. It is just a place I am going to put recipes of things we or I have made that we liked. So enjoy and feel free to make anything that you want from the ideas. Lets cook!