Recipe(tried): Parmesan Toasts and Pampered Chef's North Stars - Is this it?
Appetizers and SnacksPARMESAN TOASTS
1/2 cup fresh grated parmesan (or the green box stuff)
1 cup mayonnaise
1/4 cup (or more) Grey Poupon or other mustard
A few shots of hot sauce (optional)
1 loaf French bread in 1/2 inch slices day old better than fresh
Sliced black olives and green onions for garnish
Mix up all ingredients but garnishes and spread thickly on bread slices.
Bake 10-12 minutes at 425 until deep golden brown. Watch carefully, these can burn quickly.
Sprinkle on garnishes if desired. Everybody raves about these.
PAMPERED CHEF NORTH STARS
1 tube French Loaf refrigerated dough*
1 cup shredded Swiss or parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope Good Season's Italian Salad Dressing Mix
1/2 cup diced green or red pepper (optional)
Bake bread in pampered chef tube for 60 minutes at 350F.
Cool, slice into 1/4-inch slices.
Mix together remaining ingredients except for peppers. Spread on bread slices and sprinkle with peppers. Place slices on a baking sheet.
Bake at 400 degrees for 12-15 minutes or until light and crisp.
I don't think it's a "light" recipe, but certainly from Pampered Chef. Hope this is it.
Saehee
1/2 cup fresh grated parmesan (or the green box stuff)
1 cup mayonnaise
1/4 cup (or more) Grey Poupon or other mustard
A few shots of hot sauce (optional)
1 loaf French bread in 1/2 inch slices day old better than fresh
Sliced black olives and green onions for garnish
Mix up all ingredients but garnishes and spread thickly on bread slices.
Bake 10-12 minutes at 425 until deep golden brown. Watch carefully, these can burn quickly.
Sprinkle on garnishes if desired. Everybody raves about these.
PAMPERED CHEF NORTH STARS
1 tube French Loaf refrigerated dough*
1 cup shredded Swiss or parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope Good Season's Italian Salad Dressing Mix
1/2 cup diced green or red pepper (optional)
Bake bread in pampered chef tube for 60 minutes at 350F.
Cool, slice into 1/4-inch slices.
Mix together remaining ingredients except for peppers. Spread on bread slices and sprinkle with peppers. Place slices on a baking sheet.
Bake at 400 degrees for 12-15 minutes or until light and crisp.
I don't think it's a "light" recipe, but certainly from Pampered Chef. Hope this is it.
Saehee
MsgID: 0074943
Shared by: Toni, Arizona
In reply to: Recipe: Mayo-Parmesan Bread and Parmesan Cheese ...
Board: Cooking Club at Recipelink.com
Shared by: Toni, Arizona
In reply to: Recipe: Mayo-Parmesan Bread and Parmesan Cheese ...
Board: Cooking Club at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Pampered Chef Light North Stars |
Miriam, Georgia | |
2 | Recipe: Mayo-Parmesan Bread and Parmesan Cheese Bread |
Betsy at Recipelink.com | |
3 | Recipe(tried): Parmesan Toasts |
Georgia, Grand Cayman | |
4 | Recipe(tried): Pampered Chef North Stars (French bread slices baked with cheese and mayonnaise topping) |
Saehee, NC | |
5 | Recipe(tried): Parmesan Toasts and Pampered Chef's North Stars - Is this it? |
Toni, Arizona |
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Picklese or Pikliz (Pickled Scotch Bonnet Peppers) (Haitian)
- Bonefish Grill Bang Bang Shrimp (copycat recipe)
- Party Shrimp with Avocado Dip
- Marinated Vegetables
- REAL Mexican Shrimp Cocktail
- Spinach Artichoke Dip (serves 2)
- Dragon Dip (using hot sausage, cream cheese and Rotel tomatoes)
- B.T.C. Grocery Red Rind Pimento Cheese
- Black Bean Nacho Gratin - Gladys, another great recipe from you!
- Appetizer Franks or Chili Franks (microwave)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute