Tangy Pepper Pecan Brie Pampered Chef Recipes

TANGY PEPPER-PECAN BRIE

Steps:

• Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

TANGY PEPPER-PECAN BRIE, PAMPERED CHEF

Steps:

• Preheat oven to 425°F.
• In small bowl combine peppers, apricot preserves & garlic.
• Cut the brie in half horizontally.
• Place one half of brie cut side up onto center of a large round stone.
• Spread half the apricot mixture on top.
• Top w/ half the pecans.
• Place remaining brie on top (cut side up).
• Spread remaining apricot mixture on top & top off w/ remaining pecans.
• Arrange the baguette slices around the brie.
• spray/brush w/ vegetable oil.
• Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
• Removed from oven; let stand 5 minutes before serving.
• YUMMY.

BROWN SUGAR DIJON BRIE-PAMPERED CHEF

Steps:

• Preheat oven 425 degrees.
• Slice the Brie in half, horizontally and place the bottom half in the middle of the large pizza stone. Do not remove the rind.
• Combine the brown sugar, mustard, and 1/4 cup of the almonds.
• Spread half of mustard mixture on top of the bottom slice of the Brie.
• Invert the other slice of brie and place on top of the Brie and mustard mixture. Both slices will be cut side up. Spread other half of the mustard mixture on top of the brie and sprinkle with the remaining 1/4 cup of almonds.
• Slice the baguette into 24 slices. Arrange the slices on the pizza stone around the brie. Spray the bread with cooking spray.
• Bake for 8-10 minutes, the brie should be softened and the bread should brown.

TANGY PEPPER AND PECAN BRIE

Steps:

• Preheat oven to 425°F Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
• Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
• Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.
• Yield: 12 servings.

CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)

Steps:

• In a large saucepan, melt butter and chocolate chips over medium heat.
• Stir until blended and add brown sugar, corn syrup and salt.
• Boil 5 minutes.
• Add evaporated milk, pecans, and vanilla extract.
• Stir and boil 1 minute longer.
• Cool a little and serve warm on top of ice cream or a brownie sundae!