Deluxe Mini-Muffin Pan Recipes

As promised.....


Cherry Tassies

Ingredients:
1 1/4 c. butter (softened)
2 1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 c. flour
1/2 c. finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries WITH stems, drained
Coarse Sugar

1. Preheat oven to 350 degrees. In a large mixing bowl beat butter for 30 seconds. Gradually beat in 1 1/2 c of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 c. powdered sugar in shallow dish. Shape dough in 1 inch balls; roll in powdered sugar. Press each ball into the bottom and sides of the Deluxe Mini-Muffin Pan with the Mini-Tart Shaper.
3. Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to Stackable Cooling Rack. To cool completely. Makes 48 TASSIES.
To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving.
(I found this recipe in my December 2008 Better Homes and Gardens magazine. I love BHG!)

Peanut Butter Cookie Cups

2 1/4 c. Peanut Butter Cookie mix (either a 17 1/2 oz package OR your favortie Peanut Butter Cookie dough recipe*
36 miniature peanut butter cups, unwrapped

Preheat ove to 350 degrees. Prepare dough. Roll the dough into 1 inch balls. Place in greased Deluxe Mini-Muffin Pan and press dough evenly onto bottom and up sides with the Mini-Tart Shaper. Bake for 11-13 minutes or until set. Immediately place a beanut butter cup in each cup; press down gently. Cook for 10 minutes; carefully remove from pans. Yield: 3 dozen.

*My Favorite "Peanut Butter Icebox Cookie" Recipe:
2 c. flour
3/4 tsp baking soda
1/2 c. butter, at room temperature
1/2 c. peanut butter
1/3 c. granulated sugar
1/3 c. firmly packed light brown sugar
1/4 c. milk
1 tsp. vanilla
(This recipe comes from Reader's Digest's "Like Grandma Used to Make" cookbook.)

Mini Carrot Cake Cups

Cups:
1 pkg. yellow cake mix (9 oz.)
1 1/2 tsp allspice
1 egg
2 Tbsp. vegetable oil
2 medium carrots, peeled, divided

Filling & Garnish:
6 oz. cream cheese, softened
3/4 c powdered sugar
1/2 c. thawed frozen whipped topping
Chopped walnuts (optional)

1. Preheat oven to 350 degrees. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 c of carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classid Batter Bowl, whisk together cream cheese and sugar until smooth; flold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag; secure bag and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentions. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Snip corner of cream cheese-filled bag with Professional Shears; pipe filling evenly into cups. Garnish cups with chopped walnuts(Chopped with the Food Chopper) and reserved grated carrots, if desired.
Yield: 24 tartlets.

(This recipe is from The Pampered Chef Fall/Winter 2009 Season's Best Recipe Collection. It is only $1.00!!!!!)

Find more Fabulous Recpies for your Deluxe Mini-Muffin Pan.....

Bacon-Cheddar Bites
Mini Carrot Cake Cups
Taffy Apple Tartlets...................All found in the Season's Best Recipe Collection Fall/Winter 2009

Quiche Lorraine Tartlets.........Found in Season's Best Recipe Collection Spring/Summer 2009

Mini Ham Puffs
Savory Vegetable Mini Quiches
Pecan Tassies...............................All found in The Pampered Chef ALL THE BEST cookbook

Pampered Chef Products used in this post:
#1606 Deluxe Mini-Muffin Pan
#1590 Mini Tart Shaper
#1587 Stackable Cooling Rack
#2230 Classic Batter Bowl
#2258 Adjustable Measuring Spoons
#1659 Small Mix 'N Scraper
#1088 Professional Shears
#2585 Food Chopper

To purchase these items or any other Pampered Chef products visit my website at
pamperedchef.biz/amandablazzard

For savings UP TO 75% off at my website
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column

The LOVE of new people in my life

I truly love to meet new people! I can't express enough how much I enjoy that the Lord places some of his most brilliant creations in my path on a daily basis. (By the way, that is each of YOU!!!) I have recently been blessed by so many amazing spirits! Again, as in my previous posts, I see the Lord's hand in my life.

Saturday I had such a marvelous time at a boutique where I was promoting my Pampered Chef business. I met a choice handful of tremendous ladies! I plan to keep in touch with each one. Each of these amazing ladies had something different to share with me....that I needed in my life. Yesterday, "by chance" the strangest circumstances led me to the greatest new shop in town. I'm smiling as I'm typing....because that's exactly what the owner made me do....SMILE! She is extremely talented and kind hearted. I am so excited to get to know her better too!

Sometimes I wonder how there will be room in my heart for one more person to love....miraculously, YOU ALL FIT!

English Scone Recipe

Here is a highly requested recipe from my Pampered Chef booth at this-past weekend's boutique. It comes from one of my favorite cookbooks, Savor the Flavor of Oregon.

Cranberry Scones

1 c. cranberries, fresh or frozen (I actually used raspberries, blackberries and blueberries, I made three batches, a different berry in each batch....the cranberries are great in this recipe, but I just didn't have any on hand.)
3 c. flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1/2 t. baking soda
3/4 c. butter
1/2 c. chopped pecans or walnuts (I didn't add the nuts)
1 1/2 t. grated orange rind (Micoplane Adjustable Grater*)
1 c. buttermilk*
1 T. milk
1 T. sugar
1/4 t. cinnamon (for the cinnamon and sugar I used my Flour/Sugar Shaker* filled with a mix of the two)
1/8 t. nutmeg

In a large bowl (I used my Classic Batter Bowl*), blend flour, sugar, baking powder, salt and baking soda (I used my Stainless Whisk*). Cut butter into flour mixture until it becomes a coarse crumb texture (using the Pastry Blender*). Stir in cranberries, nuts, and orange rind. Add buttermilk and mix with a fork until moistened. Gather dough into a ball and place on floured board (instead of a board I like to go straight to my Large Round Stone*). Roll or pat into a circle 3/4-inch thick. Cut into 12 pie shaped pieces. Place on a greased baking sheet (or Large Round Stone*). Brush tops of scones with milk and sprinkle with sugar, cinnamon and nutmeg mixture. Bake at 400 degrees for 12-15 minutes (if using stoneware up the heat a little and the baking time a couple minutes) until lightly browned.

Pampered Chef Item used in this post:

#1105 Microplane Adjustable Grater
#1695 Flour/Sugar Shaker
#2230 Classic Batter Bowl
#2475 Stainless Whisk
#1683 Pastry Blender
#1371 Large Round Stone (with handles)

To purchase these items or any other Pampered Chef products visit my website at

pamperedchef.biz/amandablazzard

For savings UP TO 75% off at my website
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column

Holiday Cheese Ball Time....

Want a great neighbor/friend gift? How about a Cheese Spreader and a homemade cheese ball?.....

To showcase the cute cheese spreaders on my Pampered Chef, website-outlet I found a few great cheese ball recipes online. I let the guests who visited my boutique booth over the weekend sample these yummy recipes. I got quite a few requests for the recipes.....so here they are! I found them all at http://allrecipes.com/Default.aspx .

(By the way I downsized each recipe so that only one package of cream cheese was used for each cheese ball. They were all a nice size) ALSO to purchase one of the cheese spreaders above visit my personal website....listed at the end of this post.

Herman Reunion Cheese Ball
Ingredients
3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic (I used my Garlic Press)
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 pound shredded Cheddar cheese (Using my Microplane Adjustable Grater)
1 cup pecans, coarsely chopped (Used my Food Chopper)

1/4 cup chopped fresh parsley (Kitchen Shears)
Directions
1. In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. (In my Classic Batter Bowl*)I combined the ingredients with one of my Bamboo Spatulas*.No need for a food processor.) Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
2. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Easy Cheese Ball II
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese (Microplane Adjustable Grater*)
1 1/2 cups chopped pecans (Food Chopper*)
Directions
1. In a medium size bowl (Classic Batter Bowl*), mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

Blue Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese (Microplane Adjustable Grater*)

1/4 cup minced onion (Food Chopper*)
1 tablespoon Worcestershire sauce
1 cup chopped walnuts (Food Chopper*)
Directions
1. In a medium bowl (Classic Batter Bowl*), stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight (I stuck it in the freezer for about 30 minutes and finished it after that).
2. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

Pampered Chef Items used in these recipes:

#2576 Garlic Press

#2585 Food Chopper

#1077 Kitchen Shears

#2230 Classic Batter Bowl

#2040 Bamboo Spatula Set

To shop for any of the items mentioned above and/or savings UP TO 75% visit my website,

pamperedchef.biz/amandablazzard

(1) Click on "SHOP ONLINE"

(2) Choose option 2 [Place An Order]

(3) Click on [Otherwise click here to continue.]

(4) Click on [Outlet] in the left hand column

Growing Pains

I've come to the conclusion that child delivery is the easiest part of motherhood. I'm sure you are begging for an explanation.....(especially those of you who have delivered naturally, and YES I've done that too.) So here are my thoughts......

Tonight I imparted the sobering news of our beloved kitty's passing to three heart-broken little chickies. As I type, my oldest is whimpering softly in her bed.

Watching on while your 9-day-old baby endures a spinal-tap, pick-line, and all the other poking and prodding of medical professionals (of whom I am greatly indebted too and love for their devotion, love, and hard work)

Dropping your baby off to pre-school for the first time.

Holding the quivering little body of the child who just lost a favorite grand-parent.

Rubbing the aching joints that growing pains bring, inevitably in the middle of the night.

Watching the tears roll down the rosy cheeks of your child when it's time for their favorite puppy to be sold (we raise dogs)

Explaining why the bottle calf had to go

Comforting a grade-schooler who no one seemed to want to play with during recess that particular day.

Strapping the seat-belts on the car seats as we leave Grandpa's and Grandma's house for home, which just happens to be two states away.

Know that I'm not complaining, only lamenting the growing pains that my heart feels as I watch my babies grow. I'm sure there will be many more teary times. Especially with three girls! There will be boyfriends and heartbreaks, grades and tough classes, trouble with friends, more experiences of loss.....all the drama that comes with growing to womanhood. And yet....I'll take it because along with great pain comes greater joy. The joy may often take it's own sweet time coming but I testify to you that IT WILL COME. The Lord's time is frequently far different from our timing, but in the end he will right all the wrongs.

So here is my advice to myself and all others who may want it......

"...for all flesh is in mine hands; be still and know that I am God." Doctrine and Covenants 101:16

Patience is a Virture.....

In my scripture reading this morning I found a few power-packed verses that I love.....They remind of the need for patience in affliction as we prepare for the Lord's return and build Zion. I started out in Doctrine and Covenants 63. Verse 58 read, "For this is a day of warning, and not a day of many word." The section closed with verse 66 which reads, "These things remain to overcome through patience, that such may receive a more exceeding and eternal weight of glory, otherwise, a greater condemnation."

I love any motivation that I can find to help me endure, so I looked up the footnotes of this scripture. I found a small treasure trove. I wanted to share so here goes.....

2 Cor. 4:17-18 "For our light affliction, which is but for a moment, worketh for us a far more exceeding and eternal weight of glory; While we look not at the things which are seen, but at the things which are not seen: for the things which are seen are temporal; but the things which are not seen are eternal."

Romans 8:18 "For I reckon that the sufferings of this present time are not worthy to be compared with the glory which shall be revealed in us."

Doctrine and Covenants 58:4 "For after much tribulation come the blessings. Wherefore the day cometh that ye shall be crowned with much glory; the hour is not yet, but is nigh at hand."

Doctrine and Covenants 136:31-33, "My people must be tried in all things, that they may be prepared to receive the glory that I have for them, even the glory of Zion; and he that will not bear chastisement is not worthy of my kingdom.
Let him that is ignorant learn wisdom by humbling himself and calling upon the Lord his God that his eyes may be opened that he may see and his ears opened that he may hear;
For my Spirit is sent forth into the world to enlighten the humble and contrite, and to the condemnation of the ungodly."

Last but not least I have added one that I've been trying to memorize

Doctrine and Covenants 54:10 "And again, be patient in tribulation until I come; and, behold I come quickly, and my reward is with me, and they who have sought me early shall find rest to their souls. Even so. Amen."

The meat of the course that I received was to be warned, be prepared, and overall ENDURE in FAITH....it will be worth it!

$50 Safeway Gift Card Giveaway

Visit www.savysavingstucson.blogspot.com to enter to win a $50 Safeway Gift Card Giveaway! The blog belongs to Stephanie Ashcroft, the author of 101 Things To Do With a Cake Mix, and other "101"great books. I personally am a fan of her Slowcooker recipes! Yummy.....mmmm, makes me hungry just thinking about it.

Tough Love

Tough love is an interesting concept. I've come to the conclusion that it is likely the most effective kind of love.....you know, it inspires the most growth. If done correctly it is a very productive tool.

It brings to mind the whole "mercy can't rob justice" rule. Justice must be served. Fortunately mercy cannot over-rule justice....therefore we must practice tough love. I'm so glad that our Father in Heaven practices tough love. If he didn't, eternal rewards would be void. We would never feel true joy. It is a good thing to feel accomplished, to feel that one's self has risen above previous downfalls and shortcomings.

The key, is perfecting the application of this "tough love". I pray that I can do just that and be a help and not a hindrance to the growth to those that I love the most.