Some of our Instagram® community reimagined classic Pampered Chef stoneware recipes to help us celebrate the launch of our new StoneFusion stoneware.
The original recipes and variations are linked in the post below. We’d love to hear what you think about them! What are your variations?
Cheesy Chicken Dip
This cheesy bruschetta dip is served warm and takes only 10 minutes of prep time. Guaranteed—no leftovers!
Cool Veggie Pizza
A Pampered Chef classic! Easy, delicious appetizer that's a hit with everyone and can be made with nearly any combo of seasonal veggies.
Turkey Cranberry Wreath
Leftover Thanksgiving turkey? Create this impressive wreath featuring a warm cranberry-studded turkey filling.
Family Fun Reinvention
Taffy Apple Pizza
Sliced apples, caramel topping and crunchy peanuts top a giant sugar cookie for this Pampered Chef classic.
My favorite: The Reinvention: The Best Bubbly Cheesy Shrimp Dip
The last time I had a party I pulled out my old PC recipe books and everyone enjoyed creating the old favorites.
YUM!!! Love all the recipes.you send out!!!
Great remakes. I’ll try them all.
I often use my Stoneware pizza round to cook salmon on it in a hot oven. I put aluminum foil as a base, Fix the salmon with olive oil and seasonings. A regular pan will tip in high heat so the pizza stone is perfect.
Could you please tell me how to temper my 15 year old pampered chef pizza stone? I’ve never used it.
i fix things like canned biscuits and canned cinnamon rolls on my stone ware and keep moving the biscuits to new spots each time you make them. do that for 3 or 4 cans and then start using it with some liquid oil spread around before adding chicken strips, french fries, pizza, garlic bread. the stone will get darker as it is used and that will be the seal to keep things from sticking. after a few uses you will not need to oil it any more. do not use spray canned oil on it or it will leave a sticky residue. just use hot water and the scraper to clean it or some baking soda paste if something sticks.
Just bake on it. Start with something with more fat like crescent rolls. Or just brush a little oil on the stone. If making pizza, use a little cornmeal.
Just brush oil on it every time you use it for the first 4 times you use it and it will be fine from then on without having to season it again.
Would have been nice if the recipe for More Moma was there; since that was the one I was looking for.
@lilbit I just clicked on the picture and it took me right to the recipe.
Don’t forget the apple pizza with grated cheddar in the crust. It’s always a hit!
I was looking for the apple crisp recipe I remember having at a party years ago. It’s the reason I purchased my deep round stoneware.