The Simple Chef's Holiday Cookbook

8/3/2019 The Simple Chef's Holiday Cookbook

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PUBLISHER Kyle Cox

EDITORIAL

MANAGING EDITOR Alison Bills

SENIOR EDITOR Kristin Bustamante

FOOD EDITOR Joanie Segall

CONTRIBUTING EDITORS: Michele Borboa, Catherine Conelly,

Whitney English, Jaime Fowler, Christina Haller, Jessica Marinucci,

Brianna Martinez, Lauren Swanson

DESIGN

CREATIVE DIRECTOR Christi Dace

DESIGN MANAGER Alyssa Demars

SENIOR DESIGNER Karen Cox

SENIOR DESIGNER Laura Martinez

SENIOR DESIGNER Jessica Rydzewski

DESIGNER Gabriela Arellano

DESIGNER Luis Espinosa

PRODUCTION

Heidi Claunch, Cristian Graziano, Ashley Hall, Jessa Mendoza, Patti Milan, Erin Neilson,

Tim Owens, Elise Pagnini, Justin Rainbow, Paul Redmond, Jessica Toms, Brad Webb

SALES & BUSINESS DEVELOPMENT

SALES, SENIOR VICE PRESIDENT Tara Schmitt

DIRECTOR OF MARKETING Zach Alter

BUSINESS DEVELOPMENT DIRECTOR Ashley Mullins

What youll findin a SheKnowsCookbookSheKnows

Cookbooks make

it easy for moms,

foodies, and

beginners to have

simple, up-to-date

recipes as close as

their oven mitts will

reach. Seasonal

recipes from our six

best burgers to a

spicy fall pumpkin

latte fill the pages

and give

SheKnows.com

users another

avenue to enjoy

our tried-and-true

recipes in their

own kitchen

because pasta

sauce is difficult to

remove from a

keyboard.


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Smoked Salmon PinwheelS

CheeSy artiChoke SquareS

holiday CreSCentS

mini SauSage quiCheS

CreSCent-wraPPed Brie

holiday aPPetizer wreath

Baked Pork ChoPS

gingerturkey

FlavorFul Pot roaSt

ClaSSiC turkey tetrazzini

aPriCot-glazed ham

StuFFed turkey BreaSt

arugula Salad

muShroom CornBread StuFFing

veggie maC 'n' CheeSe

aPriCot ginger StuFFing

Cream-Style Corn

herBed maShed PotatoeSChoColate-Filled CreSCentS

CinnamonaPPle CoBBler

CreSCent layer BarS

PieCe-oF-Cake PumPkin Pie

ChewyChoColate muFFinS

lemon BarS


4/22

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Holidays are hectic; there's no way around it. Add to that the stress

of creating a fabulous holiday feast, and you'll be fighting for your

sanity in no time. This year, resolve to be a simple chef. Use these

shortcuts, twists on traditional favorites and sneaky tricks to put a

gourmet meal on the table without breaking a sweat.

Just choose a few appetizers, a main course and several sides, and

don't forget dessert. In the process, you'll create a new traditionthis holiday season: a meal that's chef-worthy without the stress.

Happy holidays from our kitchen to yours!


5/22

Chefs secret: Splurge on fresh herbs for your holiday recipes, eventhough they tend to be more expensive. The flavor is more intense thanthat of dried herbs, and their naturally vibrant color is an added garnish.

SERVES 32

1 (8 ounce) package cream cheese, softened

1 tablespoon snipped fresh dill

1 tablespoon capers, drained

1/2 teaspoon garlic powder

1/2 teaspoon lemon juice

4 (8-inch) spinach tortillas, room temperature

1/2 pound fully-cooked salmon fillets, flaked

Directions:

1. In a small bowl, combine the cream cheese,

dill, capers, garlic powder and lemon juice.

Spread over tortillas; top with salmon.2. Roll tightly. Cut into 1-inch pieces, and secure

with toothpicks.

3. Chill until ready to serve. Discard toothpicks

before serving.

SHEKNOWS The simple chefs holiday cookbook

CheeSy artiChoke SquareS

SERVES 30

2 cups shredded part-skim mozzarella cheese

1 (8 ounce) carton spreadable chive and

onion cream cheese

2 (14 ounce) cans water-packed

artichoke hearts, rinsed, drained

and chopped

1/2 teaspoon minced garlic

2 (8 ounce) tubes refrigerated

crescent rolls

Directions:

1. In a small bowl, beat the mozzarellacheese, cream cheese, artichokes and

garlic until blended.

2. Unroll both tubes of crescent dough into

rectangles. Place dough in an ungreased 15

x 10 x 1-inch baking pan; press into bottom

of pan, sealing seams and perforations.

Spread with artichoke mixture.

3. Bake at 375 degrees F for 18 to 20

minutes or until crust is golden brown.

Smoked Salmon PinwheelS

{apps}An appetizer buffet set up in the dining or living room gives guests a taste of what is to come and keeps

them out of the way while you prepare the rest of the meal. Appetizers also give guests something toenjoy while participating in other holiday traditions, such as playing games and giving gifts.

Tasty Tip:Finger-food appetizers

are great for parties withstanding room only:Guests dont have tojuggle their plates

and flatware.

BEGINNING BITES


6/22

holiday CreSCentS

SERVES 8

1 cup sun-dried tomatoes, drained and chopped

1/2 cup crumbled goat cheese

1/2 cup toasted pine nuts

1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls

Directions:

1. Heat oven to 375 degrees F. In a medium bowl, stir

together sun-dried tomatoes, goat cheese and pine nuts.

2. Separate dough into eight triangles. Place about

three tablespoons of the sun-dried tomato mixture

down the length of each triangle. Roll up each, starting

at shortest side of triangle and rolling to opposite

point. Place rolls, point side down, on ungreased

cookie sheet.

3. Bake 16 to 19 minutes until golden brown.

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mini SauSage quiCheS

BEGINNING BITES

Chefs secret: Garnishing withsour cream is easy: Spoon sour creaminto a plastic zippered food-storage bag.Snip off the corner and pipe sour creamonto the center of each mini quiche.

MAKES 48 QUICHES

1/2 pound bulk hot Italian sausage

2 tablespoons dried minced onion

2 tablespoons diced chives

1 (8 ounce) tube refrigerated crescent rolls

4 eggs, lightly beaten

2 cups shredded Swiss cheese

1 cup 4-percent cottage cheese

1/3 cup grated Parmesan cheese

Paprika and sour cream for garnish

Directions:

1. In a large skillet, brown sausage and onion over

medium heat for four to five minutes or until meat is

no longer pink; drain. Stir in chives.

2. On a lightly floured surface, unroll crescent dough,

and seal seams and perforations. Cut into 48 squares.

Press each square onto the bottom and up the sidesof a miniature muffin cup.

3. Fill each with about two teaspoons sausage mixture.

4. In a large bowl, combine the eggs and cheeses.

Spoon two teaspoons over sausage mixture. Sprinkle

with paprika.

5. Bake at 375 degrees F for 20 to 25 minutes or until

a knife inserted in the center comes out clean. Cool for

five minutes before removing from pans to wire racks.

Add a dollop of sour cream to each. Serve warm.


7/22


BEGINNING BITES

CreSCent-wraPPed Brie

SERVES 12

1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls or 1 (8 ounce) can

Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

1 (8 ounce) round Brie cheese

1 egg, beaten

Directions:

1. Heat oven to 350 degrees F.

2. If using crescent rolls: Unroll dough; separate

crosswise into two sections. Pat dough and firmly

press perforations to seal, forming two squares. If

using dough sheet: Unroll dough; cut crosswise intotwo rectangles. Pat dough to form two squares.

3. Place one square on ungreased cookie sheet.

Place cheese on center of dough. With small cookie

or canap cutter, cut one shape from each corner

of remaining square. Set cutouts aside.

4. Place remaining square on top of cheese round.

Press dough evenly around cheese; fold bottom

edges over top edges. Gently stretch dough evenly

around cheese; press to seal completely. Brush with

beaten egg. Top with cutouts; brush with additional

beaten egg.5. Bake 20 to 24 minutes or until golden brown.

Cool 15 minutes. Serve warm.

Note: If using Pillsbury Big & Flaky large refrigerated crescent

dinner rolls, unroll dough and press into one rectangle, sealing

perforations. Cut in half, forming two squares. Continue as

directed, except add 8 to 10 minutes to bake time.

Chefs secret:Pillsbury Crescent Recipe

Creations refrigeratedseamless dough sheets are a

great substitution forcrescent roll dough in

recipes that call for using anentire sheet of dough and

sealing the seams.


8/22

holiday aPPetizer wreath

SERVES 16

6 slices bacon

1/2 cup chive-and-onion cream cheese spread (from 8 ounce container)

2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls

2 cups Green Giant Select frozen broccoli florets (from 14 ounce bag),

thawed, finely chopped and patted dry with paper towel

1/3 cup diced red bell pepper

1 egg, beaten

1 teaspoon sesame seeds

Fresh rosemary, if desired

Directions:

1. Heat oven to 375 degrees F. Cook bacon as

desired until crisp. Drain on paper towel; crumble

bacon and set aside.

2. Unroll both cans of dough; separate into 16

triangles. On ungreased large cookie sheet,

arrange triangles with shortest sides toward

center, overlapping in wreath shape and leaving a

4-inch circle open in center (see image below).

Crescent dough points may overlap edge of cookie

sheet. Press overlapping dough to flatten.

3. Spread cream cheese spread on dough to within

one inch of points. In a small bowl, mix crumbled

bacon, broccoli and bell pepper; spoon onto widest

part of dough. Pull end points of triangles over

broccoli mixture and tuck under dough to form

ring (filling will be visible). Carefully brush dough

with beaten egg; sprinkle with sesame seeds.

4. Bake 25 to 30 minutes or until deep golden

brown. Cool five minutes. With broad spatula,

carefully loosen wreath from cookie sheet; slide

onto serving platter. Garnish with fresh rosemary.

Serve warm. Store in refrigerator.

BEGINNING BITES

Chefs secret:Keep the crescent doughrefrigerated until you are

ready to work with it.Chilled dough is much

easier to work with thandough warmed to room

temperature.

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SERVES 4

4 turkey breast steaks

1/2 cup apple cider, preferably fresh

1 tablespoon cider vinegar

2 teaspoons finely grated fresh ginger

1 clove garlic, crushed

3 whole cloves

Directions:

1. Mix the apple cider, cider vinegar, ginger, garlic

and cloves in a small saucepan over low heat. Bring

to a boil and simmer for two minutes, and then

remove from heat and allow to cool.

2. Put the turkey steaks in a single layer on a non-

metallic dish. Pour the cooked marinade over, and

then marinate in the refrigerator for at least 1 hour.

3. Preheat the grill to high. Grill the turkey steaks

over high direct heat for six to eight minutes,

turning once halfway through cooking time.

Baked Pork ChoPS

SERVES 8

8 pork chops

1/2 cup vinegar

2 tablespoons cooking oil

2 tablespoons all-purpose flour

1/4 teaspoon pepper

2 eggs, beaten

1-1/2 cups fine bread crumbs

1/2 cup margarine plus margarine for the pan

4 teaspoons chopped parsley

Directions:

1. Mix vinegar, oil, flour and pepper in a bowl.

Poke small holes in the meat with a fork. Dredge

the meat in the seasoning mix, then in egg and

then in breadcrumbs.

2. Put the chops in a baking dish greased

with margarine.

3. Melt the 1/2 cup of margarine and pour over

the breaded meat.

4. Cover and bake at 350 degrees F for one hour

or until tender. Garnish with parsley.

DINNER IS SERVED

ginger turkey

{m css}The star of your holiday spread, the main course, should dazzle and wow without a lot of effort.

Thats no winter wonderland fantasy. Whether youre a traditional ham-and-turkey chef or you

want something slightly off the beaten path, these recipes are designed with easy prep in mind.

Pop them in to cook while you work on your other dishes. Its that simple.

Tasty Tip:Another great bake-

and-forget maincourse, these pork

chops are incrediblysimple to prep.

Tasty Tip:Too cold to grill?

These turkey steaks

can be baked for 30to 40 minutes at 350degrees F.


10/22

FlavorFul Pot roaStSERVES 12-15

2 boneless beef chuck roasts (2-1/2 pounds each)

1 envelope ranch salad dressing mix

1 envelope Italian salad dressing mix

1 envelope brown gravy mix

1/2 cup water

Directions:

1. In a small bowl, combine the salad

dressings and gravy mixes; stir in water.

2. Place the chuck roasts in a 5-quart slow

cooker. Pour dressing mixture over the meat.

3. Cover and cook on low for seven to eight

hours, or until tender.

4. If desired, thicken juices for gravy.

Warning: Dont peek! Lifting the lid of a slow

cooker adds 30 minutes of cooking time.

DINNER IS SERVED

Chefs secret:Long, slow cooking adds

flavor and tenderness totough, inexpensive cuts ofmeat. You get more for your

money and save precious time.Don't add extra water to thisrecipe; the meat will produce

extra juice as it cooks.

| 8 | SHEKNOWS c


11/22

Double-duty dcor: Whenbuying whole cloves for this recipe, purchaseextra. Spear them into a few oranges;arrange the oranges on a cake stand, orplace each atop a candlestick. The colorand scent make for a centerpiece thatsfestive for the eyes and the nose.

aPriCot-glazed ham

SERVES 16

1/2 boneless, fully-cooked lean ham

Whole cloves

2 cups ginger ale

2/3 cup apricot spreadable fruit

1/4 cup packed brown sugar

3 tablespoons Dijon mustard1/2 teaspoon ground ginger

Directions:

1. Score the surface of the ham, making diamond shapes

1/4-inch deep. Insert a clove in each diamond. Place ham on

a rack in a shallow roasting pan; pour ginger ale into pan.

Loosely cover with foil. Bake at 325 degrees F for one hour.

2. In a small bowl, combine the spreadable fruit, brown

sugar, mustard and ginger; brush some over ham.

3. Bake, uncovered, for 1-1/2 to two hours or until a meat

thermometer reads 140 degrees F and ham is heated

through. Brush occasionally with glaze during cooking.

DINNER IS SERVED

ClaSSiC turkey tetrazzini

Tasty Tip:One pound of ham

yields approximatelyfour servings. Scale

this recipe up to feedlarger crowds.

Tasty Tip:An excellent alternative totraditional turkey, this dish

works well with eitherleftover turkey as an easy fixafter holiday shopping, or

with fresh turkey cutlets. Itbakes in two casserole dishes,

so its easy to share.

SERVES 32

1 (16 ounce) package spaghetti

2 medium onions, chopped

9 tablespoons butter, divided

1 pound sliced fresh mushrooms

1 large sweet red pepper, chopped

1/2 cup all-purpose flour1 teaspoon salt

6 cups milk

1 tablespoon chicken bouillon granules

6 cups cubed cooked turkey breast

1 cup grated Parmesan cheese

1-1/2 cups dry bread crumbs

4 teaspoons minced fresh parsley

Directions:

1. Cook spaghetti according to package directions.

2. Meanwhile, in a Dutch oven, saut onions in six

tablespoons butter until tender. Add mushrooms andred pepper; saut four to five minutes longer.

3. Stir in flour and salt until blended. Gradually whisk in

milk and bouillon. Bring to a boil; cook and stir for two

minutes or until thickened. Stir in turkey and Parmesan

cheese; heat through. Remove from heat.

4. Add drained spaghetti to turkey mixture and mix well.

Transfer to one greased 9 x 13-inch baking dish and one

11 x 7-inch baking dish.

5. Melt remaining butter and toss with breadcrumbs.

Sprinkle over casseroles. Bake, uncovered, at 350

degrees F or until heated through. Sprinkle with parsley.



12/22

DINNER IS SERVED

StuFFed turkey BreaSt

SERVES 4

3/4 cup chopped onion

3/4 cup chopped celery

1/2 cup butter or margarine

2 tablespoons minced parsley

1 teaspoon salt

1 teaspoon poultry seasoning

1/4 teaspoon black pepper

9 cups white bread cubes

1 cup fresh cranberries

1 egg plus 1 egg white, slightly beaten

1/2 turkey breast, about 3 pounds, boned, skinned

(save the skin)1/2 teaspoon salt

2 tablespoons butter, melted

1 cup water

1 tablespoon all-purpose flour

1/4 teaspoon salt

Black pepper to taste

Directions:

1. Saut onion and celery in melted butter until tender, about

10 minutes. Mix in parsley, salt, poultry seasoning, pepper

and cranberries. Stir in bread cubes and eggs; set aside.

2. Preheat oven to 325 degrees F. Lay turkey breast on acutting board, cut side up. Cut turkey breast horizontally to

make a pocket. Spread meat open and pound to about 1/4-

inch thick with a meat mallet or rolling pin.

3. Season turkey with salt, and spread half the stuffing on

top. Roll turkey breast up, jelly-roll style. Lay saved skin on

top of rolled breast to add flavor. Tie up roll with butcher

twine in three places; place roll, skin side up, on a roasting

pan. Brush turkey with melted butter and roast 1-1/2 hours

or until a meat thermometer reads 185 degrees F. Remove

turkey from pan when finished, and reserve turkey

drippings to make gravy.

4. Place remaining stuffing in an ovenproof dish and cover

with aluminum foil. Bake in oven during the final 30minutes of turkey cooking time.

5. To make gravy after turkey is done, pour turkey drippings

into a 2-cup measuring cup. Let rest until fat rises to top.

Take one tablespoon of fat from measuring cup and pour

into a saucepan. Discard remaining fat from measuring cup.

Pour water into the roasting pan and stir to remove

browned bits, and then pour liquid into the saucepan. Over

medium heat, whisk flour, salt and pepper into saucepan,

and cook until gravy thickens. Serve with sliced turkey.

| 10 | SHEKNOWS c

Tasty Tip:If you need a turkey recipefor fewer guests or simplyprefer white meat, use this

turkey breast recipe andincrease as needed to feed

your crowd.


13/22

SHEKNOWS The simple chefs holiday cookbook |

SERVES 10-12

1 store-bought 9-inch square cornbread

3 eggs

2 cups chopped fresh mushrooms

1 cup chopped celery

1/2 cup chopped green onions

3 tablespoons butter

2 (14-1/2 ounce) cans chicken broth

1 (10-3/4 ounce) can condensed cream of chicken soup

1/4 cup sliced almonds, toasted

1 teaspoon poultry seasoning1/4 teaspoon pepper

Directions:

1. In a skillet, saut mushrooms, celery and onions

in butter until tender. In a large bowl, beat

remaining eggs. Add broth, soup, almonds, poultry

seasoning, pepper and vegetables. Crumble

cornbread over mixture.

2. Pour into a greased 9 x 13-inch pan for 45 to 50

minutes or until a knife comes out clean.

arugula Salad with lemonParmeSan dreSSing

SERVES 4

1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes

Directions:

1. Combine the extra-virgin olive oil, lemon juice

and grated lemon peel in a food processor andblend until smooth.

2. Toss the dressing with the arugula and

tomatoes; serve chilled.

PERFECT MATES

muShroom Corn BreaddreSSing

{Ss & ss}Select two or three side dishes to serve alongside your main course. Consider taste, texture and

temperature when planning your dishes and mix things up. For example, a cool salad is a welcomecomplement to a warm vegetable or starch side, while three hot, gooey sides are too heavy.

Tasty Tip:The spicy arugulain this salad pairs

well with ourGinger Turkey.


14/22

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veggie maC n CheeSe

SERVES 10

1-1/2 cups uncooked elbow

macaroni

3 cups fresh broccoli florets

2 cups fresh cauliflower florets

3 large carrots, halved and

thinly sliced

2 celery ribs, sliced

1 medium onion, chopped

1 tablespoon butter

1/4 cup all-purpose flour

1 cup milk

1 cup chicken broth

3 cups (12 ounces) shredded

sharp cheddar cheese

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon paprika

Directions:

1. Cook macaroni according to

package directions. Add the

broccoli, cauliflower, carrots and

celery during the last six minutes.

Drain and transfer to an

ungreased 9 x 13-inch baking dish.

2. Meanwhile, saut onions in butter

until tender. Sprinkle with flour; stir

until blended. Gradually stir in milk and

broth. Bring to a boil; cook and stir for two minutes or until

thickened. Stir in the cheese, mustard, salt and pepper. Pour

over macaroni mixture; stir to coat. Sprinkle with paprika.

3. Bake, uncovered, at 350 degrees F for 15 to 20 minutes or

until heated through.

aPriCot ginger StuFFing

SERVES 15

4 tablespoons

salted butter

1 large onion, finely chopped

2 cups almond flour

1-1/2 cups apricots, chopped (fresh or canned

in water, drained)

1 teaspoon ground ginger

2 tablespoons fresh parsley, chopped

3 tablespoons lemon juice

1/2 teaspoon salt, or to taste

1/2 teaspoon ground pepper, or to taste

Directions:

1. Melt the butter in a large skillet. Add the

chopped onion; cook for five to 10 minutes

until softened.2. Add the remaining ingredients; mix well. The

mixture should come together and look fairly

wet. If it doesn't, add a few tablespoons of

water until it holds together in the pan.

3. Stuff turkey with mixture, and then weigh the

turkey to calculate the complete cooking time.

Roast as directed.

Chef's secret:Make your sides do

double duty by servingup kid-friendly dishes

that picky eaters canenjoy as main courses.

PERFECT MATES

Tasty tip: This recipe isgluten-free and low-carb.


15/22


Cream-Style Corn

SERVES 16

18 cups fresh corn

2 cups milk

1 tablespoon pickling salt

1/2 cup butter, cubed

1/3 cup sugar

Chopped chives or parsley

for garnish

Directions:

1. In a food processor, process

half of the corn until creamy.2. Combine with remaining

ingredients in a large baking pan.

Cover and bake at 325 degrees F

for 1-1/2 hours or until heated

through, stirring frequently.

Garnish with chopped chives

before serving.

Chefs secret:It doesnt get much

simpler than this side.Substitute frozen corn iffresh corn is unavailable

or if youre in a timecrunch (add a bit of liquidif necessary). Use coarse

kosher salt if youre unableto find pickling salt.

PERFECT MATES


16/22

herBed maShed PotatoeS

SERVES 12

4 pounds red potatoes (about 12 medium)

6 garlic cloves, peeled and thinly sliced

1/2 cup milk

1/2 cup sour cream

2 tablespoons butter, melted

2 tablespoons minced fresh parsley

2 tablespoons minced fresh thyme

1 tablespoon minced fresh rosemary

1-1/4 teaspoons salt

Directions:

1. Scrub and quarter potatoes; place in a large

saucepan and cover with water. Add garlic. Bring

to a boil. Reduce heat, cover, and cook for 15 to

20 minutes or until potatoes are tender.

2. In a large bowl, mash potato mixture. Stir in the

remaining ingredients.

Tasty Tips:Its just not a holiday mealwithout a side of potatoes.

These spices are just to get youstarted. Experiment with

cilantro for a Mexican-inspiredkick, or with cheddar and

bacon crumbles fortwice-baked potatoes

in half the time.

Chefs secret:You may substitute one teaspoon of dried

herbs for every one tablespoon of fresh herbs.

PERFECT MATES

| 14 | SHEKNOWS c


17/22


SERVES 8

3 large Granny Smith apples,

peeled and sliced

1 cup all-purpose flour

1 cup sugar

1 large egg

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F. Place apples in the

bottom of a lightly greased 8 x 8-inch baking dish.

2. Mix flour, sugar, cinnamon, nutmeg and egg until

mixture resembles a coarse cornmeal. Sprinkle

topping evenly over the apples. Pour melted butter

over the entire dish.

3. Bake for 30 minutes or until apples are bubbling.

ChoColate-Filled CreSCentS

SERVES 8

1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls

1/2 cup miniature chocolate chips

Powdered sugar, if desired

Directions:

1. Heat oven to 350 degrees F. Separate dough into

eight triangles.

2. Place tablespoon of chocolate chips on wide end

of each triangle. Starting at shortest side of each

triangle, roll up to opposite point. Place on

ungreased cookie sheet.

3. Bake at 350 degrees F for 15 to 20 minutes or untilgolden brown. Sprinkle with powdered sugar.

SWEET REWARDS

Cinnamon aPPle CoBBler

{df sss}After all that work, you deserve to kick your heels up and enjoy a sweet reward. The deceptively

decadent holiday goodies will have your guests raving over the hours you must have spent sifting,

mixing and crafting them. Shhh keep the simple truth to yourself, and soak in the praise.

Tasty Tip:The classic fall andwinter dessert, this

apple cobbler isexcellent paired with

vanilla ice cream andyour favorite latte.


18/22

| 16 | SHEKNOWS c

CreSCent layer BarS

MAKES 36 BARS

1 (8 ounce) can Pillsbury refrigerated crescent dinner

rolls or 1 (8 ounce) can Pillsbury Crescent Recipe

Creations refrigerated seamless dough sheet

1 cup white vanilla baking chips

1 cup semisweet chocolate chips

1 cup slivered almonds

1 cup cashew halves and pieces

1 (14 ounce) can sweetened condensed milk

(not evaporated)

Directions:

1. Heat oven to 375 degrees F. (350 degrees F for dark

pans). Grease bottom and sides of 13 x 9-inch pan.

2. If using crescent rolls: Unroll dough into two long

rectangles. If using dough sheet: Unroll dough. Place in

pan; press over bottom and 1/2 inch up sides to form

crust. Bake five minutes.

3. Remove partially-baked crust from oven. Sprinkle vanilla

chips, chocolate chips, almonds and cashews evenly over

crust. Pour condensed milk evenly over top.

4. Return to oven; bake 20 to 25 minutes longer or until

golden brown. Cool 10 minutes. Run knife around sides of

pan. Cool one hour. Refrigerate about 30 minutes or until

chocolate is set. For bars, cut into nine rows by four rows.

SWEET REWARDS


19/22

PieCe-oF-Cake PumPkin Pie

SERVES 8

1 cup canned pumpkin pie mix

1/2 cup baking mix (such as Bisquick)

1/2 cup sugar

1 cup evaporated milk

1 tablespoon butter

1 teaspoon vanilla

Whipped topping for garnish

Directions:

1. Heat oven to 350 degrees F. Grease a 9-inch

pie plate.

2. Stir together all ingredients except whipped

topping just until blended. Pour into pie plate

and bake 35 to 40 minutes or until knife inserted

near center comes out clean. Cool 30 minutes

and refrigerate three hours or until chilled.

Garnish with whipped cream after slicing.


Chefs secret: Yes, this batter is very dense, butdon't add anything else to it. The result is an incrediblyrich, moist chocolate muffin with no hint of pumpkin.

Spoon the batter into a gallon-size zippered plastic bag,snip off the corner and pipe the batter into the muffincups for a uniform appearance.

Chewy ChoColate muFFinS

SERVES 12

1 box chocolate cake mix

1 (14-1/2 ounce) can pumpkin (not pumpkin pie mix)

Directions:

1. Preheat oven to 350 degrees F.

2. Mix chocolate cake mix and pumpkin with electric

mixer until smooth.

3. Fill 12 muffin cups with mixture and bake for 20

to 25 minutes.

SWEET REWARDS

Tasty Tip:

Pumpkin piedoesnt get anyeasier than this

crustless creation.


20/22

lemon SquareS

MAKES 48 SQUARES

3 cups all-purpose flour3/4 cup powdered sugar

1/2 teaspoon salt

1-1/2 cups cold butter

6 eggs, lightly beaten

3 cups sugar

1/2 cup lemon juice

1-1/2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar for sprinkling

Directions:

1. In a large bowl, combine flour,

powdered sugar and salt. Cut in

butter until crumbly. Pat into a

greased 10 x 15-inch baking pan. Bake

at 350 degrees F for 16 to 20 minutes

or until top is set and golden.

2. For topping, combine eggs, sugar,

lemon juice, baking powder and salt in

a bowl. Pour over crust and bake for 16

to 20 minutes longer or until set and

top is golden brown. Cool. Dust with

powdered sugar, and cut into squares.

| 18 | SHEKNOWS c

Chef's secret:Weve found no difference

between using fresh orbottled lemon juice.

Bottled lemon juice gives amore predictable lemon

flavor, while fresh lemons

could yield a sweeterflavor depending on thelemon crop.

SWEET REWARDS


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22/22

The Simple Chef's Holiday Cookbook

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Transcript of The Simple Chef's Holiday Cookbook