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KerrI Gustin Virtual Pampered Princess, Meservey, IA (2026)

11/20/2016

JERK CHICKEN NACHOS

THIS TWIST ON A CLASSIC IS SO EASY TO MAKE AND IS PERFECT FOR A CASUAL NIGHT IN WITH FRIENDS.

INGREDIENTS
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 tbsp Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)
DIRECTIONS
Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles or Shallow Baker.

In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ‘N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.

Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.

Snip cilantro in mincing cup of Herb Keeper using Professional Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.

Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

Yield:
12 servings
Nutrients per serving:
Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 10 g, Protein 16 g, Sodium 300 mg, Fiber 1 g

Cook's Tips:
Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.

This recipe can also be prepared on the Large Bar Pan, if desired.

11/20/2016

FLUFFY PEANUT BUTTER DIP
INGREDIENTS
⅓ cup (75 mL) creamy peanut butter
1 container (6–8 oz/175–250 g) vanilla yogurt
½ cup (125 mL) thawed, frozen whipped topping
Apple wedges, strawberries, celery sticks, pretzel or graham cracker sticks (your choice)
DIRECTIONS
Put the peanut butter and yogurt in the Small Batter Bowl and whisk until it is smooth.

Add the whipped topping to the peanut butter mixture and mix well. Serve with your choice of dippers.

Yield:
12 servings of about 2 tbsp (30 mL) dip (excluding dippers)
Nutrients per serving:
Calories 60, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 4 g, Fiber 0, Protein 2 g

Cook's Tips:
If you're not going to eat the dip right away, place the lid on the batter bowl and put it in the refrigerator. When you're ready to serve the dip, spoon the dip into a serving bowl.

11/19/2016

HOT BUFFALO CHICKEN DIP
INGREDIENTS
1 can (10.75 oz) condensed cheddar cheese soup
1/4 cup milk
2-3 tbsp Buffalo Rub
1 garlic clove, pressed
1 can (12.5 oz) chunk white chicken, drained and flaked
1 cup shredded Monterey Jack cheese
8 oz cream cheese, softened
Crumbled blue cheese, assorted crackers and assorted vegetables (optional)
DIRECTIONS
Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.

Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.

Yield:
3 1/2 cups
20 servings of about 3 tbsp (excluding optional ingredients)
Nutrients per serving:
Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 290 mg, Fiber 0 g

Cook's Tips:
If desired, 1 1/2 cups diced cooked chicken can be substituted for the canned chicken.

11/19/2016

TRIPLE-CITRUS MOJITOS
THIS CITRUSY COCKTAIL PUTS A TWIST ON A CUBAN CLASSIC AND IS PERFECT FOR A HOT SUMMER DAY.

INGREDIENTS
1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 cups chilled lemon-lime soda
DIRECTIONS
Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Microplane® Zester ; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.

Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.

Pour mint mixture through a strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.

Yield:
8 servings of 1 cup
Nutrients per serving:
Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g

11/19/2016

This recipe uses my FAVORITE sauce!!!

RASPBERRY HABANERO GOAT CHEESE PUFFS
OUR RASPBERRY HABANERO SAUCE PROVIDES AN UNEXPECTED SWEET BUT SPICY FLAVOR TO THESE ELEGANT PUFFS.

INGREDIENTS
All-purpose flour for dusting
1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed
1 egg, lightly beaten
1/4 cup (50 mL) sliced almonds, divided
1 tsp (5 mL) finely chopped fresh rosemary leaves
4 oz (125 g) goat cheese
4 oz (125 g) cream cheese, softened
1/4 cup (50 mL) Raspberry Habanero Sauce, divided
DIRECTIONS
Preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board and roll into a 10 1/2-in. (26-cm) square using Baker's Roller®. Prick pastry with pastry tool; brush with egg using Chef's Silicone Basting Brush.

Using outer tube of Mini Measure-All® Cup, cut out 16 pastry circles. Place circles on Cookie Sheet; bake 12-14 minutes or until golden brown. Transfer parchment and puffs to Stackable Cooling Rack; cool completely. Gently press centers of puffs using fingertip to make wells.

Meanwhile, place almonds into Small Micro-Cooker®. Microwave on HIGH 60-90 seconds or until lightly toasted, stirring every 30 seconds. Set aside 1 tbsp (15 mL) of the almonds. Finely chop remaining almonds using Food Chopper. Finely chop rosemary using Color Coated Chef's Knife. Combine chopped almonds, rosemary, goat cheese and cream cheese in Classic Batter Bowl; mix well.

Attach open star tip to Easy Accent® Decorator; fill with goat cheese mixture. Reserve 1 tbsp (15 mL) of the sauce for garnish. Spoon remaining sauce evenly into puffs; pipe filling over sauce. Garnish puffs with reserved sauce and almonds.

Yield:
16 servings of 1 puff
Nutrients per serving:
Calories 70, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 3 g, Sodium 65 mg, Fiber 0 g

Cook's Tips:
If desired, 1/4 cup (50 mL) seedless raspberry jam combined with 1/4 tsp (1 mL) cayenne pepper can be substituted for the Raspberry Habanero Sauce.

11/19/2016

FRESH MANGO MARGARITAS
USING FRESH MANGOES IS WORTH THE EXTRA EFFORT FOR THESE DRINKS.

INGREDIENTS
2 large mangoes, peeled and cut into wedges (see Cook'�s Tip)
1/4 cup (50 mL) sugar
1/4 cup (50 mL) water
1/2 cup (125 mL) mango nectar, plus additional if needed
4 limes, divided
1 tbsp (15 mL) coarsely ground Coarse Sea & Himalayan Salt (optional)
1 1/2 cups (375 mL) ice cubes, divided
2 oz (60 g) tequila, divided
Mango and lime slices (optional)
DIRECTIONS
For mango purée, finely chop mango wedges using Food Chopper. Place mangoes, sugar and water into Small Batter Bowl. Microwave on HIGH 2-3 minutes or until sugar is dissolved and mixture is hot.

Pour mango mixture into a strainer over Classic Batter Bowl; press using Classic Scraper (discard fibrous strings). Add enough nectar to mango purée to measure 1 1/2 cups (375 mL); set aside. Juice limes to measure 1/2 cup (125 mL) (reserve one of the juiced lime halves).

Place salt onto a small square plate, if using. Rub cut end of reserved lime half around edges of four martini glasses; dip glasses into salt. Fill a shaker with half each of the ice, lime juice, purée and tequila. Secure lid on Shaker; shake vigorously until chilled. Divide margaritas evenly between two of the glasses. Repeat with remaining ice, juice, purée and tequila. Garnish with mango and lime slices, if desired.

Yield:
3 cups (750 mL)
4 servings of 3/4 cup (175 mL)
Nutrients per serving:
Calories 170, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 35 g, Protein 1 g, Sodium 0 mg, Fiber 2 g

Cook's Tips:
To peel and cut mango, cut off top and bottom of fruit. Peel using Serrated Peeler. Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the pit. Cut the flesh into wedges.

Kosher salt can be substituted for the Coarse Sea & Himalayan Salt, if desired.

For a delicious non-alcoholic version of this recipe, omit tequila and reduce lime juice to 1/4 cup (50 mL).

11/19/2016

EASY ARTICHOKE MELTS
INGREDIENTS
5 slices firm white sandwich bread
1 can (14 oz/398 mL) artichoke hearts in water, drained and chopped
1 1/2 oz (45 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed), divided
1/4 cup (50 mL) mayonnaise
1 garlic clove, pressed
Sliced ripe olives and snipped fresh parsley (optional)
DIRECTIONS
Preheat oven to 450°F (230°C). Remove crusts from bread; cut each slice into four squares for a total of 20 squares. Arrange squares on Small Sheet Pan.

In medium bowl, combine artichokes, two-thirds of the cheese, mayonnaise and garlic; mix well. Place about 1 tbsp (15 mL) of the artichoke mixture onto each square; sprinkle with remaining cheese.

Bake 8-10 minutes or until edges of bread just begin to brown. Place sheet pan 4 in. (10 cm) from heating element. Broil 2-4 minutes or until bread and cheese are golden brown. Remove pan from broiler; top with olives and parsley, if desired.

Yield:
10 servings of 2 melts, excluding optional ingredients
Nutrients per serving:
Calories 130, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 13 g, Protein 5 g, Sodium 350 mg, Fiber 2 g

11/19/2016

WARM DIABLA CHEESE DIP
SERVING THIS DIP IN THE MINI-BAKER HELPS TO KEEP IT WARM AS GUESTS ARRIVE.

INGREDIENTS
1 can (14 oz) diced tomatoes with jalapeños
2 jalapeño peppers, stemmed
1 garlic clove, peeled
2 tbsp cornstarch
2 tbsp cold water
1 1/2 cups (6 oz) shredded Chihuahua cheese, divided
1 cup (4 oz) shredded smoked cheddar cheese
1 tbsp tequila (optional)
1 plum tomato, seeded and diced
2 tbsp chopped fresh cilantro
Tortilla chips (optional)
DIRECTIONS
Place canned tomatoes, peppers and garlic into blender. Blend until smooth. Place tomato mixture into (3-qt.) Saucepan. Simmer over medium heat 4-6 minutes or until slightly thickened. In (1-cup) Prep Bowl, whisk together cornstarch and water until completely dissolved. Add cornstarch mixture to Saucepan, whisking constantly. Cook 1-2 minutes or until cornstarch mixture is completely dissolved and mixture is thick.

Add 1 cup of the Chihuahua cheese and cheddar cheese to Saucepan; cook 2-4 minutes or until smooth, whisking occasionally. Remove Saucepan from heat; stir in tequila, if desired. Transfer dip to Mini-Baker. Top with remaining Chihuahua cheese. Microwave on HIGH 60-90 seconds or until Chihuahua cheese is melted. Top with plum tomato and cilantro. Serve immediately with tortilla chips, if desired.

Yield:
12 servings of 3 tbsp dip
Nutrients per serving:
Calories 80, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 3 g, Protein 6 g, Sodium 200 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:
1 vegetable, 1/2 high-fat meat (0 carb)

Cook's Tips:
Regular shredded sharp cheddar cheese can be substituted for the smoked cheddar, if desired.

11/19/2016

SMOKY CHEDDAR & TAPENADE TORTA
THE DISTINCT FLAVORS AND LAYERS OF THIS TORTA CREATE A FLAVORFUL AND COLORFUL SPREAD.

INGREDIENTS
12 oz (350 g) cream cheese, softened, divided
1 cup (250 mL) chopped green olives
1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions
1/4 cup (50 mL) finely chopped fresh cilantro, divided
2 garlic cloves, pressed, divided
1/4 tsp (1 mL) salt
1/2 cup (125 mL) chopped ripe olives, divided
8 oz (250 g) sharp cheddar cheese, grated
1/3 cup (75 mL) sour cream
1 chipotle pepper in adobo sauce, chopped, plus 2 tbsp (30 mL) adobo sauce
Additional chopped fresh cilantro (optional)
Toasted baguette slices (optional)
DIRECTIONS
For green onion layer, place 8 oz (250 g) of the cream cheese, 1/4 cup (50 mL) of the green olives, green onions, 2 tbsp (30 mL) of the cilantro, one garlic clove and salt in Classic Batter Bowl; mix well. For tapenade, combine remaining green olives, remaining cilantro, remaining garlic clove and 1/4 cup (50 mL) of the ripe olives in (2-cup/500-mL) Prep Bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper and adobo sauce in Stainless (2-qt./2-L) Mixing Bowl; mix well.

Line Small Batter Bowl with plastic wrap; spread evenly with 1/2 cup (125 mL) of the cheddar layer. Top with green onion layer, spreading evenly. Top with tapenade. Spread remaining cheddar mixture over tapenade. Cover and chill about 2 hours or until firm. Invert torta onto serving platter. Remove plastic wrap. Top torta with remaining ripe olives and additional cilantro, if desired. Serve with baguette slices, if desired.

Yield:
32 servings of about 1 tbsp (15 mL) spread
Nutrients per serving:
Calories 80, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 1 g, Protein 2 g, Sodium 180 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:
1/2 medium-fat meat, 1 fat (0 carb)

Cook's Tips:
Lining the Small Batter Bowl with plastic wrap makes it easy to remove the torta when ready to serve.

Make-Ahead: Torta can be prepared and refrigerated in the batter bowl up to 3 days in advance.

11/19/2016

MINI CRAB CAKES ON ENDIVE LEAVES

THE CONTRASTING FLAVORS AND TEXTURES OF THIS APPETIZER MAKE IT A TRUE STANDOUT.

INGREDIENTS
1 lemon
1 can (8 oz/250 g) lump crabmeat, drained and patted dry
6 tbsp (90 mL) finely chopped fresh fennel, divided
1/4 cup (50 mL) finely chopped fresh parsley, divided
3 tbsp (45 mL) finely chopped shallot, divided
1 tbsp (15 mL) Dijon mustard, divided
1/2 cup (125 mL) sour cream, divided
1 tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) salt
2 tbsp (30 mL) capers, chopped
3-4 heads Belgian endive (24 leaves)
DIRECTIONS
Zest lemon using Microplane® Adjustable Fine Grater to measure 1⁄2 tsp (2 mL) zest. Juice lemon to measure 2 tsp (10 mL) juice. Combine zest, juice, crabmeat, 2 tbsp (30 mL) of the fennel, 2 tbsp (30 mL) of the parsley, 1 tbsp (15 mL) of the shallot, 1 tsp (5 mL) of the mustard, half of the sour cream, flour and salt in Classic Batter Bowl; mix gently.

Using Small Scoop, drop 24 scoops of crabmeat mixture onto parchment paper; form into 1-in. (2.5-cm) disks. Spray (12-in./30-cm) Skillet with vegetable oil. Place crab cakes into Skillet; cook over medium heat 4-6 minutes or until golden brown and crisp, turning once. Remove crab cakes from Skillet; drain on paper towels.

Combine remaining fennel, parsley, shallot, mustard, sour cream and capers in Small Batter Bowl. Trim stem ends of endive to measure about 3 1⁄2-4 in. (9-10 cm) long. Spread sauce evenly over endive leaves; top with crab cakes.

Yield:
24 servings of 1 appetizer
Nutrients per serving:
Calories 20, Total Fat 1 g, Saturated Fat .5 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:
1/2 vegetable (0 carb)

Cook's Tips:
Belgian endive should have crisp, firmly packed heads of white leaves with yellow or red tips. They can be stored up to 1 day in the refrigerator, wrapped in a paper towel and placed inside a plastic bag.

Make-Ahead: The crab mixture (prepared through Step 1) and sauce can be prepared up to 1 day in advance. Cover bowls and refrigerate. When ready to serve, finish as directed.

11/18/2016

Melted Snowman Cookies

Frosty’s melting! Refrigerated cookie dough takes on a fun new form when you roll it out and use the Scoop Loop™ as a cookie cutter to create that perfect melty shape.

Ingredients

1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
2 tbsp (30 mL) flour
1 recipe All-Occasion Cookie Icing
donut holes, black gel icing, candy coated chocolate, pretzel sticks, orange jelly candy

Directions

Mix sugar cookie dough with flour in a Classic Batter Bowl. Roll out the dough on a Pastry Mat to ¼" thickness using the Baker’s Roller®. Cut out shapes using the Scoop Loop™, transfer to a Cookie Sheet and bake at 350°F 10 – 12 minutes or until lightly golden brown around the edges. Remove and cool on the Stackable Cooling Rack then frost with the icing from the All-Occasion Cookie Icing recipe.

Top with an icing-covered donut hole head, black gel eyes and candy coated chocolate buttons, pretzel stick arms and an orange jelly candy nose.

11/15/2016

NEW!

Whether you’re having a party, making a gift, or just having fun in the kitchen, the Emoji Cookie Cutter Set is the cutest way ever to get kids cooking. Recommended for ages 6 and up.

Fight hunger. For each Emoji Cookie Cutter Set sold between Sept. 1, 2016, and Feb. 28, 2017, we’ll contribute $1 to Feeding America®.*

Details
Includes seven cookie cutters that were designed by kids, for kids.™Smiley sunglasses, sad face, silly face, lovey face, sleepy face, freckle face, and smiley lashes.

3½" diameter; makes 3" cookies.
Cutters snap together for easy storage.
Dishwasher-safe.

KerrI Gustin Virtual Pampered Princess

11/20/2016

11/20/2016

11/19/2016

11/19/2016

11/19/2016

11/19/2016

11/19/2016

11/19/2016

11/19/2016

11/19/2016

11/18/2016

11/15/2016

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