Pampered chef recipes

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

The Super Bowl is finally here! Twisted Butter’s Chef Jane Johnson offers a recipe that definitely doesn’t need to compete for a title! Start your Super Bowl Party off right by making Twisted Butter’s Bacon Macaroni and Cheese with Béchamel Sauce and Cheddar French Fried Onion Crust your friends and family will kick field goals for. Chef Jane Johnson uses Twisted Butter’s TWISTED Bacon, Dijon Mustard & Green Onion Butter, among other fresh ingredients.

Blackened Chicken and Pasta recipe

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

These squares have a great lemon taste and look so good on a dessert tray. I found the recipe on The Pampered Chef card and they sounded so good I had to try them, I think everyone will like them. Easy to make and tasty.

Master Chef Tortellini in Porcini Broth recipe

There is nothing like a potato dish bubbling in the oven to make anyone’s mouth water! Twisted Butter Chef Jane Johnson has added a twist to everyday potatoes by adding Twisted Butter to this delicious family staple. This recipe is actually a favorite of Jane’s brother, JV—hence its name! This dish is easy and a warm, yummy dish for cold winter months.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.