Pamper Yourself With A Little Party!

I have always wanted to have a Pampered Chef Party and the perfect opportunity finally came up. A friend of mine told me that her cousin was getting into Pampered Chef, so I decided to host her first party! I figured it was great for her and even better for me!! I love Pampered Chef! They have great kitchen gadgets and are fairly reasonable in price. Check their stuff out here! I would have to say the best thing about having a Pampered Chef party is the fact that you get to cook (and eat!)!!! And actually, you now prepare the meals yourself so you get to use their products and get a sense for how great they really are!!! I wanted to share the recipes that we made with all of you because they are very easy and VERY DELICIOUS!!!

Club House Chicken Squares

(from All The Best Pampered Chef Cookbook)

2 packages (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

2 tbsp mayo

1 small clove garlic, pressed

1 tsp All Purpose Dill Mix (optional)

1 can (10 oz.) chunk white chicken, drained and flaked (I just boiled 1 chicken breast and cubed it myself)

1/2 small cucumber, sliced and then quartered

2 plum tomatoes diced

1/2 cup (2 oz.) shredded cheddar cheese

6 slices bacon, crisp-cooked and crumbled

Preheat oven to 375° F. Unroll one package of crescent rolls across one end of the Stoneware Bar Pan with longest sides of dough across the width of the pan. Repeat with other package, filling the pan. Use the baker's roller, roll to seal the perforations and press up the sides to form a crust. Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely.

In Classic Batter Bowl, mix mayonnaise, cream cheese, garlic and dill mix until smooth. Spread over crust. Top with Chicken. Sprinkle cucumber, tomatoes, cheese and bacon over chicken. Refrigerate for 30 minutes. Cut and serve.

Banana Cream Supreme

(from All The Best Pampered Chef Cookbook)

16 (2 1/2 inch) Graham Cracker Squares (about 1 1/4 cups crushed)

1/4 cup butter, melted

3 tablespoons granulated sugar

1 (12 ounce) container frozen whipped topping, thawed

1 container (8 ounces) sour cream

1 (3.4 ounce) box vanilla instant pudding and pie filling

3 medium bananas, sliced

2 tablespoons pecans, grated

Chop graham crackers using Food Chopper. Place in 1 quart Batter Bowl. Add butter and sugar; mix well with Skinny Scraper. Press crumb mixture onto flat bottom of Springform Pan.

In Classic 2 quart Batter Bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust.

Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. Refrigerate at least 30 minutes. To serve, remove collar from pan; cut into 12 wedges.