Deep dish baker pampered chef recipes

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Easy Chicken Pot Pie in the Deep Covered Baker Deep Dish Baker Recipes, Stoneware Recipes, Deep Covered Baker Recipes, Pampered Chef Deep Covered Baker, Covered Baker Recipes, Rockcrok Recipes, Roaster Recipes, Rock Crock Recipes, Pudding Trifle

I think I've found a new hobby - cooking! I just can't resist trying every recipe in my new Pampered Chef Deep Covered Baker cookbook. Although my husband isn't a fan of chicken pot pies I still wanted to give this recipe a try. Not to toot my own horn (toot, toot) but is probably the best tasting pot pie I've ever had - it's even better than the store brand that we usually buy! There are a few things I'll do differently next time. First, I would use only half the amount of phyllo dough. The…

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Artisan Bread in the Deep Covered Baker Deep Covered Baker Recipes, Pampered Chef Deep Covered Baker, Covered Baker Recipes, Rockcrok Recipes, Rock Crock Recipes, Deep Covered Baker, Crock Meals, Chef Dishes, Pampered Chef Stoneware

This is a fantastic bread recipe and very easy. Prepare the dough in the evening and let it rise overnight. Need it and let it rest another 2 hours and bake. I made this bread two days in a row it was so good! YUM! Artisan Bread in the Deep Covered Baker 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1 ½ teaspoon salt 1 ½ cups tap water 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky…

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Deep Dish Baker Recipes, Microwave Dinner, Deep Covered Baker Recipes, Pampered Chef Deep Covered Baker, Covered Baker Recipes, Rockcrok Recipes, Rock Crock Recipes, Deep Covered Baker, Microwave Dinners

2011 Baker Cookbook - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or read online for free. Cranberry glazed stone works beautifully for meats, casseroles, side dishes, chili and dessert. The interior dimensions of your microwave must be at least 13 inches wide, 13 inches deep and 7 inches high. Because of the lid, moisture rises to the top and then drips back onto your meat.

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