Jam Kolaches (Cookies) – Allrecipes

Delicate pastry dough filled with sweet jam, these kolache/kołaczki are incredibly easy to make and dangerously delicious! I found this one may years ago, also on Allrecipes, and it’s a family favorite.

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

To make these cookies, I used my Deluxe Stand Mixer and Rectangle Stone:

Deluxe Stand Mixer

Magic in the Mixing

Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.

Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click the links to get your Deluxe Stand Mixer and Rectangle Stone today, you’ll be glad you did.

Let’s jump right in!!

Ingredients

  • ½ cup butter, softened
  • 3-ounces cream cheese softened
  • 1 ¼ cups all-purpose flour
  • ¼ cup jam of your choice
  • powdered sugar as needed for sprinkling

Instructions

Preheat your oven to 375°F/190⁰C.

In Deluxe Stand Mixer,  combine butter and cream cheese, until the mixture is smooth and creamy.

Slowly add flour to the mixture, mixing well after each addition.

Roll out dough to ⅛ inch thickness. Use a 2-inch biscuit cutter or glass to cut dough into 24 circles; alternatively, you can slice into 2-inch squares if you don’t have a cutter.

Place ¼ teaspoon of jam onto each circle. Pinch opposite sides together (see video) to connect.

Place 2-inches apart on Rectangle Stone, and bake for 15 minutes, just until edges are beginning to brown.

Remove from oven, and place on rack until completely cool. 

Sprinkle with powdered sugar prior to serving.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef 👈👈👈

DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

👉👉👉  CLICK HERE TO SHOP 👈👈👈

HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

👉👉👉 SHOP HERE: https://bit.ly/NOVimapampchef 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Imapampchef

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Jam Kolaches (Cookies) – Allrecipes

Delicate pastry dough filled with sweet jam, these kolache/kołaczki are incredibly easy to make and dangerously delicious!
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course cookies
Cuisine Polish
Servings 24 servings
Calories 76 kcal

Ingredients
  

Ingredients

  • ½ cup butter softened
  • 3- ounces cream cheese softened
  • 1 ¼ cups all-purpose flour
  • ¼ cup jam of your choice
  • powdered sugar as needed for sprinkling

Instructions
 

Instructions

  • Preheat your oven to 375°F/190⁰C.
  • In Deluxe Stand Mixer, combine butter and cream cheese, until the mixture is smooth and creamy.
    ½ cup butter, 3- ounces cream cheese softened
  • Slowly add flour to the mixture, mixing well after each addition.
    1 ¼ cups all-purpose flour
  • Roll out dough to ⅛ inch thickness. Use a 2-inch biscuit cutter or glass to cut dough into 12 circles; alternatively, you can slice into 2-inch squares if you don’t have a cutter.
  • Place ¼ teaspoon of jam onto each circle. Pinch opposite sides together (see video) to connect.
    ¼ cup jam of your choice
  • Place 2-inches apart on Rectangle Stone, and bake for 15 minutes, just until edges are beginning to brown.
  • Remove from oven, and place on rack until completely cool.
  • Sprinkle with powdered sugar prior to serving.
    powdered sugar as needed for sprinkling

Notes

To freeze kolache, wrap well or place in airtight freezer safe container for up to one month.

Nutrition Estimate

Calories: 76kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 43mgPotassium: 15mgFiber: 0.2gSugar: 1gVitamin A: 171IUVitamin C: 0.2mgCalcium: 6mgIron: 0.3mg
Keyword jam kolache, kolache, kołaczki, Polish cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Danish Oatmeal Cookies – Allrecipes

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

These Danish Oatmeal are melt-in-your-mouth buttery! They make a delicious addition to your holiday cookie platter, or anytime. I found this recipe many years ago on Allrecipes, and it’s a family favorite.

To make these cookies, I used my Deluxe Stand Mixer, Small Scoop and Rectangle Stone:

Deluxe Stand MixerMagic in the Mixing

Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.

Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.

Small Scoop

Get the scoop! This heavy-duty stainless-steel scoop is great for evenly portioning batters, doughs, fillings, and salads. Squeeze-action handles allow for convenient one-handed use. Approximately 1 tbsp. Dishwasher-safe.

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click the links to get your Deluxe Stand Mixer, Small Scoop and Rectangle Stone today, you’ll be glad you did.

Let’s jump right in!!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup oats
  • 1 cup chopped pecans
  • powdered sugar as needed for sprinkling

Instructions

Preheat your oven to 325°F/165⁰C.

Chop pecans and set aside.

Sift flour, baking soda and salt together in a small bowl; set aside.

In Deluxe Stand Mixer,  combine butter, confectioners’ sugar and vanilla until the mixture is smooth and creamy.

Add flour to butter mixture, mixing just to incorporate.  Add in oats and pecans in on lowest speed just until combined.

Use small scoop to make cookies, and place on baking stone.  Bake 20 minutes, until lightly browned.

Remove from oven, and place on rack until completely cool. Sprinkle with powered sugar prior to serving.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef 👈👈👈

DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

👉👉👉  CLICK HERE TO SHOP 👈👈👈

HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

👉👉👉 SHOP HERE: https://bit.ly/NOVimapampchef 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Imapampchef

Subscribe below to get emails whenever I share new recipes!

Follow me on FacebookInstagramTik TokPinterestYouTube

Danish Oatmeal Cookies – Allrecipes

These Danish Oatmeal are melt-in-your-mouth buttery! They make a delicious addition to your holiday cookie platter, or anytime.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course cookies
Cuisine Danish
Servings 60 servings
Calories 53 kcal

Ingredients
  

Ingredients

  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ¼ teaspoon salt
  • 1 cup butter softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup oats
  • 1 cup chopped pecans
  • powdered sugar as needed for sprinkling

Instructions
 

Instructions

  • Preheat your oven to 325°F/165⁰C.
  • Chop pecans and set aside.
    1 cup chopped pecans
  • Sift flour, baking soda and salt together in a small bowl; set aside.
    1 cup all-purpose flour, 1/2 tsp. baking soda, 1/4 teaspoon salt
  • In Deluxe Stand Mixer, combine butter, confectioners’ sugar and vanilla until the mixture is smooth and creamy.
    1 cup butter, 1 cup powdered sugar, 2 teaspoons vanilla extract
  • Add flour to butter mixture, mixing just to incorporate. Add in oats and pecans in on lowest speed just until combined.
    1 cup oats, 1 cup chopped pecans
  • Use small scoop to make cookies, and place on baking stone. Bake 20 minutes, until lightly browned.
  • Remove from oven, and place on rack until completely cool.
  • Sprinkle with powered sugar prior to serving.
    powdered sugar as needed for sprinkling

Notes

You can prep the dough, make each cookie ball and then freeze raw in a zip-top or reusable freezer bag. They will last for months, and when you want a fresh cookie, simple pull out the amount you want and bake as usual.

Nutrition Estimate

Calories: 53kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 45mgPotassium: 16mgFiber: 0.4gSugar: 0.1gVitamin A: 96IUVitamin C: 0.02mgCalcium: 3mgIron: 0.2mg
Keyword Danish Oatmeal Cookies, Holiday cookies, oatmeal cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Italian Cookies – Noble Pig (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

Oh, my goodness, you have GOT to try these cookies!  I actually haven’t been able to stop eating them, but I have to pause just long enough to say thank you to Cathy over at Noble Pig for such a delightful and easy recipe.  You can learn more about Cathy here.  I really enjoyed reading about her beginnings in creating her blog, and I hope that you will head over there to check it out, along with all of her other wonderful recipes.

To bake these cookies, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • ½ cup butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon table salt
  • 2 teaspoons anise extract

Glaze:

  • 3-4 tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon anise extract

Topping:

  • Nonpareils/Sprinkles

Instructions

Preheat your oven to 375°F/190⁰C.

Sift flour, baking powder and salt together in a small bowl; set aside.

Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 

Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.

Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 

Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate.  Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely (If you can wait!).

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef 👈👈👈

DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

👉👉👉  CLICK HERE TO SHOP 👈👈👈

HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

👉👉👉 SHOP HERE: https://bit.ly/NOVimapampchef 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Imapampchef

Subscribe below to get emails whenever I share new recipes!

Follow me on FacebookInstagramTik TokPinterestYouTube

Italian Cookies – Noble Pig (Video)

These Italian Cookies are pillowy soft, covered in a sweet glaze with sprinkles. They make a delicious and adorable addition to your holiday cookie platter!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course cookies, Dessert
Cuisine Italian
Servings 100 cookies
Calories 35 kcal

Ingredients
 
 

  • ½ cup unsalted butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 tsp baking powder
  • ½ tsp salt
  • 2 tsp anise extract

Glaze

  • 3-4 tbsp whole milk
  • 2 cups confectioners’ sugar
  • 1 tsp anise extract

Topping

  • Nonpareils/Sprinkles

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Sift flour, baking powder and salt together in a small bowl; set aside.
    3 cups all-purpose flour, 5 tsp baking powder, 1/2 tsp salt
  • Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 
    1/2 cup unsalted butter, 1/4 cup shortening
  • Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.
    3/4 cup granulated sugar, 4 large eggs, 2 tsp anise extract
  • Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 
  • Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

  • Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate. Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely.
    3-4 tbsp whole milk, 2 cups confectioners’ sugar, 1 tsp anise extract, Nonpareils/Sprinkles

Notes

You can prep the dough, make each cookie ball and then freeze raw in a zip-top or reusable freezer bag.  They will last for months, and when you want a fresh cookie, simple pull out the amount you want and bake as usual. 

Nutrition Estimate

Calories: 35kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 36mgPotassium: 8mgFiber: 0.1gSugar: 2gVitamin A: 40IUCalcium: 14mgIron: 0.2mg
Keyword Christmas cookies, Holiday cookies, Italian cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Cranberry Brie Bites – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

Buttery brie, tangy-sweet cranberry sauce and crunchy pecans in a bite size app?  Yes, please!  These Cranberry Brie Bites are perfect for any party. 

I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

I used my recipe for Apple Cider Cranberry Sauce, and it was delicious!!

For this recipe, I used my Brownie Bite Pan :

Best Brownie Bites Ever

This pan makes 24 mini brownies from a standard brownie mix, but this pan isn’t just for brownies. Mini muffins, cutie corn breads, and petite pound cakes are just the beginning of what you could do with this pan.

Mini-sized treats aren’t just cute, they’re a great size for kids or anyone who wants to satisfy their sweet tooth while still keeping portion sizes small.

This heavy-duty carbon steel pan holds up to all the baking you’ll want to do in it. And, the nonstick surface makes it easy to remove your baked goods and makes hand washing it feel effortless.

So, whatever you’re baking, make it mini and its fun factor goes up 100%.

This is such a cute pan and you can use it for so many recipes.  Click here to get yours today, you’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1 (8-oz) tube of refrigerated Crescent Roll Dough
  • Canola oil, to brush or spray pan
  • Flour, for surface to roll out dough
  • ½ cup whole berry cranberry sauce (homemade or canned)
  • ¼ cup chopped pecans
  • 6 sprigs rosemary, cut into 1” pieces

Instructions

Preheat your oven to 375°F/190⁰C (350°F/175⁰C if using the Brownie Bite Pan or any darker pan). Cut brie into small pieces, chop pecans, and cut rosemary into 1-inch pieces.

Brush or spray pan lightly with oil.

Roll out dough on a lightly floured surface, and pinch the seams together, use Pizza cutter to cut into 24 squares.  Place squares into Brownie Bite Pan or other small muffin tin. 

Place one piece of brie onto each square of dough, top with a teaspoon of cranberry sauce, chopped pecans and one small sprig of rosemary.

Bake 15 minutes, or until crescent dough is golden brown. Remove from the oven, serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef 👈👈👈

DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

👉👉👉  CLICK HERE TO SHOP 👈👈👈

HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

👉👉👉 SHOP HERE: https://bit.ly/NOVimapampchef 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Imapampchef

Subscribe below to get emails whenever I share new recipes!

Follow me on FacebookInstagramTik TokPinterestYouTube

Cranberry Brie Bites – Delish (Video)

Buttery brie, tangy-sweet cranberry sauce and crunchy pecans in a bite size app?  Yes, please!  These Cranberry Brie Bites are perfect for any party! 
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, brie, cranberry, holiday
Cuisine American, French
Servings 24 servings
Calories 82 kcal

Ingredients
  

  • 8 oz refrigerated crescent roll dough
  • 8 oz wheel of brie
  • ½ cup whole berry cranberry sauce (homemade or canned)
  • canola oil, to brush or spray pan
  • flour, for surface to roll out dough
  • ¼ cup chopped pecans
  • 6 sprigs fresh rosemary cut into 1" pieces

Instructions
 

  • Preheat your oven to 375°F/190⁰C OR 350°F/175⁰C if using the Brownie Bite Pan or any darker pan.
  • Cut brie into small pieces, chop pecans, and cut rosemary into 1-inch pieces.
    8 oz wheel of brie, 1/4 cup chopped pecans, 6 sprigs fresh rosemary cut into 1" pieces
  • Brush or spray pan lightly with oil.
    canola oil, to brush or spray pan
  • Roll out dough on a lightly floured surface, and pinch the seams together, use Pizza cutter to cut into 24 squares.  Place squares into Brownie Bite Pan or other small muffin tin. 
    8 oz refrigerated crescent roll dough, flour, for surface to roll out dough
  • Place one piece of brie onto each square of dough, top with a teaspoon of cranberry sauce,chopped pecans and one small sprig of rosemary.
    8 oz refrigerated crescent roll dough, 8 oz wheel of brie, 1/2 cup whole berry cranberry sauce (homemade or canned), 1/4 cup chopped pecans, 6 sprigs fresh rosemary cut into 1" pieces
  • Bake15 minutes, or until crescent dough is golden brown. Remove from the oven, serve immediately

Notes

Store any leftovers in the refrigerator up to three days.

Nutrition Estimate

Calories: 82kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 134mgPotassium: 21mgFiber: 0.2gSugar: 3gVitamin A: 60IUVitamin C: 0.1mgCalcium: 18mgIron: 0.2mg
Keyword appetizer, brie, cranberry sauce
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Leftover Turkey and Rice Soup (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon, comforting and oh-so-easy to make! 

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get your 8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Herbs de Provence Seasoning
  • 1 teaspoon poultry seasoning
  • 2 tablespoons freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • Juice of one lemon

Instructions

Dice onion, carrots and celery.  Press garlic and shred leftover turkey.

Melt butter with oil over medium heat in large stockpot.  Add onions, carrot and celery, cooking until softened, about 5-8 minutes.  Add garlic, Herbs de Provence, poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.

Add turkey, uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 

Remove from heat, and add the juice of one lemon to soup.  Serve immediately, topping with more freshly chopped parsley, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon,comforting and oh-so-easy to make! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 28 minutes
Course Lunch, Main Course, Soup, Thanksgiving
Cuisine American
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp Herbs De Provence
  • 1 tsp poultry seasoning
  • 2 tbsp freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked long grain rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • 1 lemon, juiced

Instructions
 

  • Dice onion, carrots and celery.  Press garlic and shred leftover turkey.
  • Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8minutes.  Add garlic, Herbs de Provence,poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
  • Add turkey,uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 
  • Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.

Notes

You can use store bought turkey, vegetable or chicken broth, if you prefer.
 

Nutrition Estimate

Calories: 219kcalCarbohydrates: 20gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 316mgPotassium: 385mgFiber: 1gSugar: 4gVitamin A: 2742IUVitamin C: 6mgCalcium: 40mgIron: 2mg
Keyword leftovers, soup, Thanksgiving, turkeyricesoup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Turkey Cranberry Wreath – Pampered Chef (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

Buttery crescent rolls filled with delicious cranberry-studded turkey filling will impress everyone, and it’s oh-so-easy to make! We love this recipe from Pampered Chef, it’s a go-to for some of our Thanksgiving leftovers, and I like that we can freeze slices individually to have later.

For this recipe, I used the Extra-Large Scoop, Baker’s Roller and  Large Round Stone:

Extra-Large Scoop

Jumbo Cookie Scoop

This heavy-duty scoop is the tool you need! With a 4 tbsp (60-mL) capacity, it’s the perfect size for jumbo cookies, portioning batter into baking pans, or even making meatballs. It’s also great for serving mashed potatoes, other side dishes, and desserts!

Stainless Steel Scoops

Our heavy-duty stainless scoops are the perfect way to portion everything from batter and dough to filling and salads. The squeeze-action handle makes them easy to use, even one-handed, and the scraping blade ensures every last bit comes out.

Product Details

  • Approximately 4 tbsp (60 mL)
  • Heavy-duty stainless steel resists rust
  • Squeeze-action handle with scraping blade
  • Dishwasher-safe

Baker’s Roller

Rolling and shaping dough is easy with the Baker’s Roller®. The two roller sizes are designed to help you get into the corners of sheet pans and up the sides of pie plates for even coverage. The unique, removable pastry tool has a rounded end for creating decorative edges, and a forked end for piercing dough to allow steam to vent.

Details

  • 10¼” long.
  • Rollers are stain-resistant and slightly textured to minimize dough sticking.
  • Contoured nylon handle has two finger rests for comfort and control.
  • Dishwasher-safe.

Large Round Stone

Make Tasty Pizza at Home with the Large Round Stone.

It’s great for frozen pizza, coffee cakes, taco rings, pull-apart bread wreaths, and more! The ¾” (2-cm) lip around the edge keeps food and drippings contained, so you can use it to make cookies and brownies. The unglazed interior gives you the light, crispy results our stoneware is known for while the beautiful satin white glazed exterior and easy-to-hold handle design make it the perfect oven-to-table piece.

Made in USA

Product Details

  • 13 ½” (34-cm) diameter, 16 ¼” (41-cm) diameter with handles
  • Satin white exterior glaze with unglazed interior
  • No preheating necessary—just place food on stoneware and cook
  • Microwave-, freezer- and conventional and convection oven-safe to 500°F (260°C)
  • Pan scraper included for easy cleanup
  • Dishwasher-safe

Click the links to get your own Extra-Large Scoop, Baker’s Roller and  Large Round Stone. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2 packages (8 oz/250 g each) refrigerated crescent rolls
  • ½ cup mayonnaise
  • 2 tbsp honey Dijon mustard
  • ½ tsp coarsely ground black pepper
  • 2 cups chopped cooked turkey
  • ½ cup sliced celery
  • 3 tbsp snipped fresh parsley
  • ½ cup sweetened dried cranberries
  • 1 cup shredded Swiss cheese
  • ¼ cup walnuts, coarsely chopped – optional
  • 1   egg white, beaten

Directions

Preheat oven to 375°F/190°C.

Chop leftover turkey, dice celery, snip parsley, chop walnuts, and grate cheese; set all aside.

Unroll crescent dough; separate it into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller. (Points will overlap in center; do not seal.)

Combine chopped leftover turkey, mayonnaise, mustard, pepper, celery, parsley, and dried cranberries in large mixing bowl. Add in grated cheese, mixing to combine.

Using Extra-Large Scoop, Scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling (if using).

Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.