Pampered Chef Rustic Italian Beef Stew
Fall Favorite Recipes
In case anyone didn't know already, Fall is one of my favorite seasons. There is just something about the colder weather and the orange and red leaves on the trees that put me in a good mood. Not to mention the amount of pumpkin-flavored food options you can find at the grocery store and the fact that Pumpkin Spice Lattes are available at Starbucks.
I love being able to dress in layers when leaving the house and then coming home to bake and cook all my fall favorites. And since it is officially the Fall season I wanted to share with you my favorite Pampered Chef fall recipes. So here you go, my top ten fall favorite recipes from Pampered Chef.
1. Mini Pumpkin Bread Loaves
If you are a fan of anything pumpkin this pumpkin bread is perfect for you! The kiddos and I love these mini pumpkin bread loaves. They go perfectly with my coffee in the morning.
Mini Pumpkin Bread Loaves
A delicious seasonal treat that tastes like fall!
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Mini Loaf Pan
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Kitchen Spritzer
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Large Scoop
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Cake Tester & Releaser
- oil for spritzing
- 1 ½ cups all purpose flour 375ml
- 1 tsp baking powder 5ml
- ¼ tsp salt 1ml
- 1 tbsp pumpkin pie spice 15ml
- ½ cup butter softened 1 stick 125ml
- ½ cup sugar 125ml
- ½ cup solid pack pumpkin 125ml
- 1 egg
- ⅔ cup milk 150ml
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Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.
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Combine the flour, baking powder, salt, and pumpkin pie spice in a small mixing bowl.
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Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until it's smooth and light in color.
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Add the pumpkin and egg yolk to the large bowl, and beat until fully combined. Add the milk and mix until combined.
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Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan.
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Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.
2.Baked Apple Cider Donuts
These baked apple cider donuts are going to be your new favorite donut. Trust me. They disappear like they're candy or something. Kid approved, so mom approves.
Baked Apple Cider Donuts
The intesne flavor of these donuts comes from adding apple sauce and apple juice concentrate.
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Decorating Bag Set
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Donut Pan
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Stackable Cooling Rack
Donuts
- Oil For brushing
- 1 ¼ cups all-purpose flour 300ml
- ¼ cup granulated sugar 50ml
- 2 tsp apple pie spice 10ml
- ½ tsp baking soda 2ml
- ¼ tsp salt 1ml
- ½ cup apple sauce 125ml
- ½ cup frozen apple juice concentrate thawed 125ml
- 1 egg
- 2 tbsp canola oil 30ml
Spiced Sugar
- ¼ cup granulated sugar 50ml
- 1 tsp apple pie spice 5ml
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Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
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For the donuts, combine the flour, sugar, spice, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
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Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it's about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing them.
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Meanwhile, combine the sugar and spice in small resealable bag. Add several warm donuts to the bag and toss to coat. Repeat with the remaining donuts.
You can substitute apple juice for apple juice concentrate. Add 1 cup (250 mL) of apple juice to a small saucepan. Bring it to a boil and simmer for 9–11 minutes, stirring occasionally, until the liquid reduces to ½ cup (125 mL).
Make your own apple pie spice mix by combining 1 tbsp (15 mL) of ground cinnamon, ¾ tsp (4 mL) of ground allspice, ½ tsp (2 mL) of ground nutmeg, and ½ tsp (2 mL) of ground ginger.
3. Quick Cooker Homemade Chili
Who doesn't love a bowl of chili on a blustery cold day? I know I do! I love to curl up on the couch and snuggle up with a blanket and turn on a movie while eating a warm bowl of chili.
Quick Cooker Homemade Chili
There's no need to plan ahead for this recipe – you can cook dried beans (without soaking!) in the same time it takes to cook your beef.
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Quick Cooker
- 1 ½ tsp canola oil 7ml
- 1 large onion chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic gloves, pressed
- 2 tsp salt 10ml
- 1 boneless beef chuck pot roast, trimmed, cut into 1" pieces. 2lbs/1kg. (4-cm)
- 1 ½ tbsp chili powder 22ml
- 1 tbsp ground cumin 15ml
- 1 ½ tsp dried oregano 7ml
- 1 tsp black pepper 7ml
- 1 can diced tomatoes, undrained 28oz or 796ml
- 1 can tomato paste 6oz or 156ml
- 1 cup dried red kidney beans, rinsed 250ml
- 2 ½ cups water 625ml
optional toppings
- sliced green onions, sour cream, shredded cheese, jalapeno slices.
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Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL.
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Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.
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When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL. Serve with optional toppings.
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
4. Butternut Squash Soup
This Butternut squash soup is sure to become a fall favorite of yours. It's Perfect for those chilly fall evenings. It just screams Autumn.
Butternut Squash Soup
The creaminess of this soup is balanced perfectly with a crunchy pumpkin seed granola topping. Perfect for evenings with a bit of a chill in the air.
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Deluxe cooking blender
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nonstick fry pan
Soup
- 2½ cups water 625ml
- 2 tbsp brown sugar 30ml
- 1 tsp salt 5ml
- ¼ tsp ground cinnamon 1ml
- ¼ tsp ground ginger 1ml
- 3 cups butternut squash, peeled and cut into chunks 750ml
- 2 medium carrots, peeled and cut into chunks about 1 cup/250ml
- ½ medium onion, peeled and cut into chunks about ½ cup/125ml
- 2 garlic cloves, peeled
- ¼ cup dried apple, diced 60ml
add-in
- ½ cup heavy cream 125ml
Granola
- 1 tbsp canola oil 15ml
- ½ cup rolled oats 125ml
- ½ tsp ground ginger 2ml
- ¼ tsp ground cinnamon 1ml
- 1 tbsp honey 15ml
- 1 tbsp brown sugar 15ml
- ¼ cup pumpkin seeds (pepitas) 60ml
- ¼ cup dried apple, diced 60ml
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Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
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When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the cream. Replace the cap and hold the PULSE button for 5 seconds, or until the cream is combined.*
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Meanwhile, for the granola, heat the oil the 10" (25-cm) Nonstick Fry Pan for 3–5 minutes over medium heat. Add the oats, ginger, and cinnamon and cook, stirring occasionally, for 4–6 minutes, or until the oats are golden brown and the spices are fragrant. Remove the oats from the pan.
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Add the honey and brown sugar to the pan and cook for 1 minute, or until the mixture is bubbly. Add the oats and remaining granola ingredients to the pan and stir to coat. Remove the granola from the pan to cool slightly.
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To serve, pour the soup into bowls and top with the granola.**
Safety Tips:
* The pitcher will be hot during and after cooking. Do not touch the hot glass.
** Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base. Remove the lid away from your body and use the pitcher handle to pour the food.
5. Chuck Wagon Casserole
This chuck wagon casserole is a family fall favorite. It's super easy to make and perfect for those fall evenings when you're not sure what to make for dinner. The kiddos like to add some cheese to this dish to make it even better. Need another Kid-approved dinner idea? Check out this post on Meat Loaf Squares.
Chuck Wagon Casserole
We call this the perfect pantry recipe, because it's made with everything you might have on hand. Circle the wagons.
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Food Chopper
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Saute Pan
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Square Baker
- ½ cup onion, chopped
- ½ cup green bell pepper, chopped
- 1 lb lean ground beef
- 1 can mild chili beans in sauce 15½ ounces
- ¾ cup barbecue sauce
- ½ tsp salt
- 1 package corn muffin mix 8½ ounces
- 1 can Mexican-style corn, drained 11 ounces
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Preheat oven to 400°F. Chop onion and bell pepper withFood Chopper. In (10-in.) Sauté Pan, cook and stir ground beef, onion and bell pepper over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in chili beans, barbecue sauce and salt. Bring to a boil. Spoon intoSquare Baker. InSmall Batter Bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.
6. Harvest Pasta Skillet
Need a fun colorful vegetarian dish? Then this Harvest Pasta Skillet is perfect for you! I love it, because not only is it made with Pumpkin but pasta too and it is super yummy.
Harvest Pasta Skillet
Pumpkin adds appealing color and texture to this vegetarian dish
Servings 8
Calories 350 kcal
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egg slicer plus
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Food Chopper
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garlic press
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simple slicer
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stainless steel whisk
- 1 large onion
- 8 oz white mushrooms 250g
- ½ tbsp olive oil 7ml
- 1 can solid pack pumpkin 15oz or 425ml
- 4 cups low-sodium vegetable broth 1L
- ¾ cup dry white wine such as Chardonnay 175ml
- ½ cup water 125ml
- 5 garlic cloves, pressed
- ¼ tsp salt 1ml
- 1 pkg uncooked protein-enriched multigrain penne pasta 14.5oz/411g
- ¼ cup shelled pistachios 50ml
- ½ cup heavy whipping cream 125ml
- 1 oz parmesan cheese 30g
- coarsely ground black pepper and chopped fresh parsley is optional.
Seasoning
- 1½ tbsp paprika 22ml
- 1½ tsp curry powder 7ml
- 1 tsp sugar 5ml
- ¾ tsp each ground cumin and ground ginger 4ml
- ½ tsp ground cinnamon 2ml
- ¼ tsp chili powder 1ml
- ¼ tsp salt 1ml
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Thinly slice the onion using a Simple Slicer on the #2 setting. Cut the onion slices in half with the Forged Chef's Knife. Slice the mushrooms using Egg Slicer Plus®. Heat the oil in the Stainless Steel (12-in./30-cm) Covered Skillet over medium-high heat 1-3 minutes or until shimmering. Add the onion and mushrooms. Cook and stir 2-3 minutes or until the onion is translucent. Meanwhile, combine the pumpkin, broth, wine, and water in the Classic Batter Bowl; whisk well using the Stainless Whisk.
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Combine the seasoning.
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Add the garlic pressed with the Garlic Press, seasoning, and salt to the skillet; cook 10-–20 seconds or until fragrant. Stir in the pumpkin mixture. Bring to a simmer; stir in the pasta. Reduce the heat to medium; cover and cook 9-11 minutes or until the pasta is tender, stirring occasionally.
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Meanwhile, coarsely chop the pistachios using the Food Chopper. Turn off the burner and stir in the cream. Grate the cheese over the pasta mixture using the Rotary Grater. Sprinkle with pistachos. Garnish with black pepper and parsley, if desired.
Pistachios have a fresher flavor and brighter green color when purchased in their shells. Shell pistachios prior to preparing this recipe.
A store-bought Moroccan seasoning can be substituted for the seasoning mixture.
7. Roasted Vegetable Toasts with White Bean Hummus
This is such a fun little appetizer to serve at a party or a fun gathering like brunch. The Roasted vegetables are super delicious and when you pair them with the white bean hummus, it's quite delicious.
Roasted Vegetable Toasts with White Bean Hummus
This versatile recipe can be served as an appetizer or the roasted vegetables can be served with pasta, tortillas, or salads. The White Bean Hummus is a great dip for veggie chips too!
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Manual Food Processor
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Quick Slice
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Herb Mill
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Kitchen Spritzer
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Microplane Zester
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garlic press
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Juicer
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Small mix n scraper
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scoop loop
Roasted Vegetables & Toast
- 1 yellow squash or zucchini. Ends trimmed.
- 1 pkg white mushrooms 8oz/250g
- 1 medium green bell pepper
- 1 medium red bell pepper
- 2 tbsp olive oil, plus additional for spritzing 30ml
- ¼ tsp salt 1ml
- 6 slices rustic italian bread
- ¼ cup loosley packed fresh parsley leaves 50ml
- 4 oz crumbled goat cheese or feta cheese 125g
White Bean Hummus
- 1 lemon
- 1 can reduced-sodium cannellini beans, rinsed and drained 15oz or 540ml
- 3 tbsp olive oil 45ml
- 1 garlic clove
- ⅛ tsp salt 0.5ml
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Preheat the oven to 450°F (230°C). Cut the squash in half crosswise and then lengthwise. Slice into half-moons with the Quick Slice. Slice the mushrooms with the Quick Slice. Add the vegetables to a large bowl.
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Cut off the tops of the bell peppers and remove the seeds and veins with the Scoop Loop™. Cut the bell peppers into 1" (2.5‑cm) pieces, then add them to the large bowl.
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Add the oil and salt to the bowl, and use the Small Mix 'N Scraper® to combine.
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Transfer the vegetables to the Half Sheet Pan and spread them into an even layer.
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Bake for 20–25 minutes, or until the vegetables are softened and lightly browned.
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Use the Kitchen Spritzer to spray both sides of bread generously with oil. Toast the bread in the oven for 3–4 minutes after vegetables are done.
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For the hummus, use the Microplane® Zester to zest the lemon to measure ½ tsp (2 mL); set aside. Juice half of the lemon with the Juicer to measure 1 tbsp (15 mL). Combine the lemon juice, beans, oil, garlic pressed with the Garlic Press, and salt in the Manual Food Processor. Process until combined (the hummus won't be completely smooth).
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Remove the sheet pan from the oven. Use the Herb Mill to grate the parsley over the top of the vegetables. Sprinkle with lemon zest. Gently toss the vegetables.
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Spread the hummus evenly onto the toasted bread and top with vegetables. Sprinkle with cheese.
You can use these roasted vegetables in so many ways—try them over cooked orzo, in a salad, or in a quesadilla.
8. Pumpkin Dip
If you aren't a fan of pumpkin, you can go ahead and skip past this recipe. But if you are a pumpkin obsessed fanatic like me, then you got to check out this delicious pumpkin dip. Its so yummy and one of my absolute fall favorites. You can even gut/clean out one of those pie pumpkins ( you know those small ones that have like a pumpkin pie recipe sticker on the bottom of the pumpkin) and use the pumpkin shell to serve your pumpkin dip in if you're feeling super festive. Totally something I'll be doing this year.
Pumpkin Dip
This Appetizer has all the flavors of pumpkin pie but in an easier and healthier party dip.
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white round large stone
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Food Chopper
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pastry mat
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apple wedger
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powdered sugar shaker
- ½ pkg referigerated pie crust (1 roll) 14 oz/410 g
- ¾ tsp ground cinnamon 3ml
- ½ tbsp sugar 7ml
- 4 oz reduced-fat cream cheese softened 125g
- 1 cup solid-pack pumpkin 250ml
- ¼ cup brown sugar 50ml
- 1 tbsp maple syrup 15ml
- 1 cup frozen whipped topping, thawed 250ml
- 1 tbs pecans 15ml
- 2 medium granny smith or gala apples
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Preheat the oven to 425°F (220°C). Lightly flour the Pastry Mat. Fit the Rolling Cookie Cutter with the fluted square cutter and roll it in the flour. Use the Marble Rolling Pin to roll the pie crust to a 12" (30-cm) circle and cut with the cookie cutter.
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Combine ¼ tsp (1 mL) of the cinnamon and sugar in the Powdered Sugar Shaker and sprinkle on the pie crust. Bake the pie crust squares on the White Large Round Stone or Large Round Stone for 14–16 minutes, or until they're lightly browned on the bottom.
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Meanwhile, prepare the dip. Whisk the cream cheese in a medium bowl until smooth. Add the remaining cinnamon, pumpkin, brown sugar, and maple syrup, and whisk until smooth. Fold in the whipped topping. Transfer the dip to the Small Serving Bowl. Chop the pecans with the Food Chopperand sprinkle on top.
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Wedge the apples with the Apple Wedger. To serve, arrange the apple wedges and baked pie chips on the Medium Entertaining Platter.
You can also make pie fries as an alternative dipper. Use the squiggle cutter from the Rolling Cookie Cutter Accessory Set to cut the pie dough. Then, cut the strips into thirds. Continue as the recipe directs.
9. Candy Corn Fudge
Are you a fan of candy corn? I don't really care for candy corn all that much, however, my husband absolutely loves it (but only during the fall). This candy corn fudge doesn't even taste like candy corn, its just colored like it, which is perfect for my taste buds, Because I love me some white chocolate fudge. I mean who doesn't love fudge right?
Candy Corn Fudge
creative cutting of layers of white chocolate fudge brings a twist to the classic fall treat.
Course Dessert
Cuisine American
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silcone prep bowls
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Pizza Cutter
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loaf pan
- 3 cups white chocolate morsels 750ml
- 1 can sweetened condensed milk 14oz/300ml
- 15 drops yellow food coloring
- 10 drops red food coloring
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Microwave chocolate and condensed milk in(3-cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. LineLoaf Panwith waxed paper and pour in one-third of the fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls.
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Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour the yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows withPizza & Crust Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.
10. Quick Cooker Pumpkin Creamcheese Bundt Cake
Who doesn't love cake? I love cake, but Pumpkin cake? Now that's something I can get behind because pumpkin cake is one of my all-time favorites. And the fact that I can cook this Fall Favorite of mine in my quick cooker, makes me love it even more. You won't be disappointed once you try this baby.
Quick Cooker Pumpkin Cream Cheese Bundt Cake
No one will suspect this wonderful cake was made in less than 30 minutes in a pressure cooker. These classic fall flavors are delicious anytime of the year.
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Quick Cooker
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quick cooker fluted pan
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Classic Batter Bowl
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small batter bowl
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Cake Tester & Releaser
Cake
- 1½ cups yellow cake mix 375ml
- ½ tsp ground cinnamon 2ml
- ⅛ tsp ground nutmeg 0.5ml
- 2 tbsp vegetable oil 30ml
- 1 egg
- ½ cup solid-pack pumpkin 125ml
- oil for brushing
Filling
- 1 pkg cream cheese softened 8oz/250g
- ½ tsp vanilla extract 2ml
- ⅓ cup sugar 75ml
Glaze
- ¾ cup powdered sugar 175ml
- 1 tbsp milk 15ml
- ⅓ cup walnuts, chopped 75ml
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For the cake, combine the cake mix, cinnamon, nutmeg, oil, egg, and pumpkin in the Classic Batter Bowl.
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Whisk the filling ingredients in the Small Batter Bowl until well combined.
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Place the Quick Cooker Fluted Cake Pan on the wire stand and brush it with the oil. Pour½ cup (125 mL) of the cake batter into the pan and spread along the bottom. Pour the filling on top of the batter and top with the remaining cake batter.
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Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 20 minutes and press START.
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When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
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Carefully lift the pan out and remove it from the wire rack.* Let the cake cool in the pan for 10 minutes before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a cooling rack.
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While the cake is cooling, prepare the glaze by combining the powdered sugar and milk in a small bowl.
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Drizzle the glaze over the cake and top with the walnuts.
Safety Tip: Use oven mitts or grips to remove the fluted cake pan from the stainless steel inner pot.
The End of the List.
So there you have it, my top ten list of my fall favorite pampered chef recipes. What do you think? Are you going to try any of them? What is your favorite fall recipe? Let me know in the comments.
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Source: https://pnwnerdparents.com/10-fall-favorite-pampered-chef-recipes/
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