PAMPERED CHEF CONSULTANT SIGN IN RECIPES

Name: Bubble Waffles
Yield: 2 servings
Ingredients: ¾ cup (175 mL) all-purpose flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) cornstarch; ⅛ tsp (0.5 mL) salt; 1 egg; ½ cup (125 mL) sugar; ¼ cup (50 mL) milk; ¼ cup (50 mL) water; 1 tsp (5 mL) vanilla extract; 2 tbsp (30 mL) unsalted butter, melted

BUBBLE WAFFLES - RECIPES | PAMPERED CHEF US SITE

Bubble Waffles - Recipes | Pampered Chef US Site image

This is the basic recipe for making your own bubble waffles with the Waffle Puff Pan. Serve them with ice cream, or add your own fun ingredients for something even more creative.

Provided by PAMPEREDCHEF.COM

Yield 2 servings

Number Of Ingredients 10

Ingredients

¾ cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) cornstarch
⅛ tsp (0.5 mL) salt
1 egg
½ cup (125 mL) sugar
¼ cup (50 mL) milk
¼ cup (50 mL) water
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) unsalted butter, melted

Steps:

In a bowl combine the flour, baking powder, cornstarch, and salt; whisk to combine. Add egg, sugar, milk, water, and vanilla. Gradually whisk the ingredients until well combined, then whisk in the melted butter.Spray each side with oil. Pre-heat Waffle Puff Pan on medium heat for 3 minutes. Add ¾ cup of waffle batter filling in all the bubbles. Flip the waffle maker over and cook for 2-4 minutes. Flip the waffle maker again and cook for 2-4 minutes or until golden brown. Remove with Fork and let rest 1 minute to allow the bubble waffle to crisp. Then top with your favorite toppings.

CHICKEN & BROCCOLI BRAID - RECIPES | PAMPERED CHEF US S…

Chicken & Broccoli Braid - Recipes | Pampered Chef US S… image

Year after year, this is the most-searched-for recipe on our site! This impressive braid is filled with chicken, crisp vegetables, and cheese.

Provided by PAMPEREDCHEF.COM

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) cooked chicken, shredded or chopped (see Cook's Tip)
½ cup (125 mL) diced red bell pepper
4 oz. (125 g) sharp cheddar cheese, about 1 cup (250 mL) coarsely grated
½ cup (125 mL) mayonnaise
2 tsp (10 mL) All-Purpose Dill Mix or dried dill weed
1 garlic clove, pressed
¼ tsp (1 mL) salt
2 pkgs (8 oz. or 250 g each) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds

Steps:

Preheat the oven to 375°F (190°C). Add the chicken, broccoli, bell pepper, and garlic in a large bowl.Add the cheese and mix gently. Add the mayonnaise, dill, and salt and mix well.Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.Brush the egg white over the dough. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.

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Preheat your oven to 350°F (180°C). For the crust, shape the cookie dough into a ball. Place the dough in the center of the White Large Round Stone or Rockcrok® Grill Stone and flatten slightly with the palm of your hand. Using a lightly floured Baker’s Roller®, roll out the dough to a 12" (30-cm) circle, about 1/4" (6 mm) thick.Bake the sugar cookie dough for 18–20 minutes or until it is a light golden brown. Move the pan from the oven to the Stackable Cooling Rack and cool for 10 minutes. Cool completely.For the topping, combine the cream cheese and sugar in a small bowl; mix well. Spread the mixture evenly over the top of the cookie. Arrange fruit over the cream cheese mixture. Refrigerate. Cut into 16 wedges with a Pizza & Crust Cutter. Serve using a Mini Serving Spatula.

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