More Recipes!

Here are the recipes my Pampered Chef consultant Maria prepared on Saturday. I highly recommend her to anyone in the Raleigh area looking to throw a fun party! She did an awesome job and made the show a lot of fun.

If you are interested in any Pampered Chef products, my show is open only for a few more days. Visit this website to place your order.

Mango Salsa
3 large tomatoes
1 small red onion
3 green onions
1 jalapeno pepper (take the seeds off, or keep if you like it really spicy)
1 mango
Juice of 1 lime
1/2 cup cilantro leafs
3 tablespoon olive oil

Cut all ingredients into smaller pieces and chop using the Pampered Chef salad chopper (or take the long way and use a regular knife) until you reach desired consistency. Serve with tortilla chips.

Elegant Artichoke Cups
1 tbsp vegetable oil
24 square wonton wrappers
1 can (14 oz) artichoke hearts in water,drained and coarsely chopped
½ medium red bell pepper
½ cup (2 oz ) shredded mozzarella cheese
¼ cup (1 oz) grated fresh Parmesan cheese
1 lemon
2 tbsp finely chopped fresh parsley
¼ cup mayonnaise
1 garlic clove, pressed
Additional grated fresh Parmesan cheese

1. Preheat oven to 350°F. Lightly brush one side of each wonton with oil. Press one wonton wrapper into each cup of a mini-muffin pan. Bake 6 minutes or just until edges of wontons are light golden brown. Remove from oven; set aside, leaving wontons in pan.

2. Meanwhile, coarsely chop artichokesr; place in bowl. Remove seeds from bell pepper and dice. Using Ultimate Mandoline, grate mozzarella cheese. Grate Parmesan cheese. Zest lemon to measure ½ tsp zest. Finely chop parsley. Add bell pepper, mozzarella and Parmesan cheeses, lemon zest, parsley, mayonnaise and garlic pressed to bowl. Mix well. Fill each wonton cup with about 1tbsp of artichoke mixture; sprinkle with additional Parmesan cheese. Bake 8 minutes or until edges of wontonsare golden brown and cheese begins to melt. Remove from oven to cooling rack. Remove wontons from pan; serve immediately. Yield: 24 appetizers

Three-Cheese Garden Pizza
1 pkg (13.8 oz) refrigerated pizza crust
1 tbsp vegetable oil
2 garlic cloves, pressed
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
¼ cup (1 oz) grated fresh Parmesan cheese
1 tsp Italian seasoning
1 small onion, sliced into rings
2 plum tomatoes, sliced
1 medium zucchini, sliced
1 cup sliced mushrooms

1. Preheat oven to 400°F. Unroll dough onto bottom of lightly greased pan. Gently stretch dough to evenly cover the bottom of the pan. Place oil in bowl. Press garlic into oil; brush evenly over dough. Bake crust 7 minutes. Remove from oven; place on cooling rack.

2. Meanwhile, grate cheddar and mozzarella cheeses; place in bowl. Grate Parmesan cheese over bowl. Add Italian seasoning to cheeses; toss lightly and set aside. Slice onion, tomatoes, zucchini and mushrooms. Sprinkle half of the cheese mixture evenly over crust; top evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15-18 minutes or until crust is golden brown; remove from oven to cooling rack. Cut into squares and serve. Yield: 6 main dish servings or 12 appetizer servings