Pampered Chef Recipies Recepies

Ham and Cheddar Snack Squares

• 56 (about 2-inch) saltine crackers, divided
• 1/2 cups (6 ounces) shredded cheddar cheese, divided
• 1 cup sour cream
• 2 eggs
• 1/8 teaspoon coarsely ground black pepper
• 1 1/2 cups (8 ounces) coarsely chopped cooked deli ham
• 1/2 cup diced red bell pepper
• 2 tablespoons snipped fresh parsley

1. Preheat oven to 400°F. For crust, arrange 40 of the crackers evenly over bottom of a stoneware bar pan (5 rows of 8 crackers each). Grate cheese. Place remaining crackers in re-sealable plastic food storage bag; crush into fine crumbs. Combine cracker crumbs with 1 cup of the cheese; sprinkle evenly over cracker crust.
2. Combine sour cream, eggs and black pepper; whisk until smooth. Coarsely chop ham. Dice bell pepper; stir ham and bell pepper into sour cream mixture. Scoop filling evenly over cheese mixture; spread evenly.
3. Bake 22-25 minutes or until golden brown and set; remove to cooling rack. Snip parsley; sprinkle parsley and remaining cheese over filling. Cut into squares. Serve.

Yield: 20 servings

Nutrients per serving: (2 squares): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 50 mg, Carbohydrate 7 g, Protein 6 g, Sodium 310 mg, Fiber 0 g

Kalamata Olive Spread

• 1/2 cup kalamata olives (about 20-24)
• 2 tablespoons snipped fresh parsley
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons mayonnaise
• 1 small garlic clove, pressed
• Toasted baguette slices or assorted crackers (optional)
• Finely diced red bell pepper
• Additional snipped fresh parsley

1. Using Cherry & Olive Pitter, pit olives; chop using Food Chopper. Snip parsley using Kitchen Shears. In Classic Batter Bowl, whisk cream cheese, mayonnaise, parsley and garlic pressed with Garlic Press until smooth. Gently stir in olives.
2. Spread on toasted baguette slices, if desired. Garnish with finely diced red bell pepper and additional snipped parsley.

Yield: 1 1/2 cups spread (12 servings)