Tuesday, September 27, 2011
The Pampered Chef ® Profiterole Puffs Recipe
3/4 cup water
1/4 cup butter or margarine
1/4 teaspoon salt
3/4 cup all-purpose flour
3 eggs, lightly beaten
Filling and Topping
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
1/2 teaspoon Double-Strength Vanilla
2 tablespoons chopped pistachios or almonds
1/4 cup prepared chocolate frosting, melted
Preheat oven to 375°F. For puffs, in (1.5-qt.) Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.
Lightly spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using slightly mounded Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.
For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended using Small Mix 'N Scraper®. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff. For topping, chop pistachios using Food Chopper. Place frosting in Prep Bowl; microwave on HIGH 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with pistachios.
Yield: 24 puffs
Nutrients per serving: (1 puff): Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 9 g, Protein 1 g, Sodium 55 mg, Fiber 0 g
Cook's Tip: To prepare filling using heavy whipping cream, combine 1 1/2 cups heavy whipping cream, 3/4 cup powdered sugar and 1/2 teaspoon Double-Strength Vanilla in Stainless (2-qt.) Mixing Bowl. Set over Stainless (4-qt.) Mixing Bowl that is filled with ice. Beat cream until stiff peaks form using Stainless Double Balloon Whisk, about 5-7 minutes. Proceed as recipe directs.
If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.
Try filling these with your favorite instant pudding.
© 2009 The Pampered Chef used under license.
Sunday, August 28, 2011
1 quart Oatmeal
1/3 cup Wheat Germ (optional)
1/2 cup Coconut
1/3 cup Sesame Seeds (optional)
2/3 cup Sunflower Seeds (optional)
2/3 cup broken Nuts (whatever kind you like)
1/2 cup Oil
1 tsp. Vanilla
1/4 cup Honey
1 cup Raisins
1.Preheat the oven to 350-F degrees.
2.Mix the oats, wheat germ, coconut, seeds, and nuts in a large bowl.
3.Put the oil, vanilla, and honey in a small saucepan, and heat over low to medium heat until it's a little warm, stirring as it heats. Pour over the oatmeal mixture, and stir until all the dry and wet ingredients are blended.
4.Spread out on ungreased baking sheets. Slide them into the oven and set the timer for 45 minutes. When it dings, take a peek. If everything's all toasty, it's time to remove it; otherwise, bake for 5-10 minutes more. (But you can turn the oven off, because it'll stay hot that long, if you leave the door closed.)
5.When the granola is out of the oven and set on a heat-proof surface, sprinkle the raisins over the top and stir a little to mix them in. Allow everything to cool, and then store it in air-tight containers. You can keep them on the shelf with your other cereals.
If you made granola, you already have the prime ingredient for this recipe at the ready!
1 cup Butter or Margarine
3/4 cup White Sugar
3/4 cup Brown Sugar
1 tsp. Vanilla
1 large Egg
1 1/2 cup Flour
1 3/4 cup Granola
1 tsp. Baking Powder
1 tsp. Salt
1 cup Raisins
1 cup Nuts
1 cup Chocolate Chips
1.Preheat oven to 325-F degrees.
2.Cream butter and sugars. Add vanilla and egg.
3.Combine dry ingredients, and stir into the wet ones, blending well. (Beat for a couple of minutes.)
4.If you wish, add with some or all of the optional additions - raisins, nuts, chocolate chips, whatever you like.
5.Bake on lightly greased cookie sheets for just 12 minutes (check at 10). Remove to cooling racks.
Sunday, August 21, 2011
Planning meals may not be an earth-shattering decision in your life, but the ability to make choices matters more than you might think to a child. Lunchtime planning can provide a great—and healthy—opportunity for kids to do just that. Begin by making a list of nutritious sandwiches and sides for them to choose from each day (or once a week if you like to organize meal planning and grocery shopping in advance). If your children are old enough, you can even enlist their help at the supermarket by asking them to read you the shopping list as well as assist in finding the items and putting them in the cart.
How do you get your kids more involved in lunch preparation and make it fun? Here are some tips to help:
•Read recipes through first so there are no surprises along the way.
•Teach your child basic preparation skills such as gathering all the bowls, pans and/or necessary utensils as well as measuring ingredients.
•Cut sandwiches into a variety of shapes with a cookie cutter (if suitable for the recipe).
•When packing lunch, have your youngster help wrap up sandwiches with colorful plastic wrap and seal with a favorite sticker.
•Add a crazy straw and colorful napkin and sneak in a surprise love note for your child.
Don’t forget to praise your youngster’s efforts and new-found kitchen skills consistently, to encourage more fun in the kitchen. This way, they’ll feel rewarded and get more enjoyment from cooking. And they just might be more likely to eat their nutritious lunch!
For a lunch treat, use the Pampered Chef Cut-N-Seal to make peanut butter and jelly or tuna sandwiches, or try the following “pizza substitute” for a special lunch or snack.
1 can (8 oz) pizza sauce
1 cup shredded mozzarella cheese
1 loaf soft white or wheat bread
½ cup butter, melted
1 pressed garlic clove
1.Preheat over to 400 F.
2.Combine pizza sauce and mozzarella cheese in small bowl.
3.Place one teaspoon of pizza sauce mixture in center of a slice of bread. Fold bread in half. Cut and seal bread with 3-inch Cut-N-Seal.
4.Repeat with remaining slices of bread. Place on baking stone.
5.Combine melted butter and garlic. Brush tops of tarts with garlic butter.
6.Bake 12-15 minutes or until golden brown.
Saturday, August 20, 2011
The Pampered Chef ® Colossal Chopped Salad Recipe
1 package (16 ounces) uncooked penne pasta
1 head romaine lettuce, thinly sliced
2 cups diced cooked chicken
1/2 cup sliced red onion
1 yellow summer squash or zucchini
2 plum tomatoes
1 large carrot, peeled
1 can (3.25 ounces) pitted ripe olives, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing
Cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Spoon pasta onto Simple Additions® Large Round Bowl.
Meanwhile, thinly slice lettuce and dice chicken using Chef's Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-inch pieces using Paring Knife. Slice olives using Egg Slicer Plus®.
Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with grating blade.
Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.
Yield: 16 servings
Nutrients per serving: Calories 230, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 25 g, Protein 11 g, Sodium 230 mg, Fiber 2 g
Cook's Tip: If desired, one of the four delicious salad dressing recipes printed on the side of the Measure, Mix & Pour™ can be substituted for the bottled salad dressing.
© 2009 The Pampered Chef used under license.
Sunday, August 14, 2011
TIPS FOR MAKING YOUR KITCHEN "KID-FRIENDLY":
1.Store matches, lighters, sharp utensils and household cleaners in a cabinet accessible only to adults.
2.Put child-safety latches on all lower-level cabinets.
3.Unplug appliances when not in use and keep cords out of reach of children.
4.Never pour hot liquid near a child and never leave hot drinks within reach.
5.Use the back burners of the stove and turn pot handles toward the back.
6.Watch out for tablecloths - since small children enjoy pulling on the cloth, glasses and plates can come crashing down.
7.Keep stools and chairs away from counters and stoves.
8.Be sure to keep alcohol locked away from children.
9.Many kitchen accidents occur within seconds. Use a child-safety gate, if possible, in the doorway to keep children out of the kitchen completely when you are in another room.
COOKING WITH KIDS - LET'S BEGIN!
1.Before starting any food preparation, review basic hygiene with young cooks. Have them wash their hands with soap and warm water as long as it takes to sing "happy birthday." An apron will protect clothing and a Twix-it Clip is perfect to keep long hair away from food.
2.Help your child identify and assemble all the equipment needed for the recipe. Teach less-experienced cooks techniques such as measuring and the difference between liquid and dry measures (use the Measure-All Cup).
3.Show your children how to cut, slice, and chop foods safely. Introduce children to kid-friendly cutting/slicing tools such as the Egg Slicer Plus, Apple Wedger, Crinkle Cutter, and Food Chopper.
4.Kids will warm up to breakfast with "Eggs in a Nest." Kids can use any Cookie Cutter to cut a shape out of the center of a slice of whole wheat bread. Melt a teaspoon of butter on the 8” Saute Pan or spray with oil with the Kitchen Spritzer. Place the bread on the griddle and break an egg into the cut-out shape. Cook until egg is set and bread is golden brown. Flip the nest over, cook until egg is slightly firm and bread is golden brown, about one minute.
5.Kids can create fun lunch sandwiches by cutting slices of bread, cheese, and deli meat with any cookie cutter. Stack cheese and meat slices between bread slices; secure by poking a pretzel stick through the center of each sandwich.
6.If French fries are the only potato your kids will eat, try "Baked potatoes a la Mode." Potatoes "baked" in the microwave are quick and easy, and they're a great way to introduce kids to the microwave oven. Pierce a potato several times with the Hold 'N Slice; microwave on HIGH until tender. Split potato; top with shredded cheese, salsa, and sour cream. For "Stuffed Spuds," core the center from a large potato. Fill with finely chopped broccoli and shredded cheese or seasoned ground meat; wrap in aluminum foil and bake 1 hour or until done.
7.Let the kids make their own pizzas! You can prepare dough ahead of time and store the rolled-out rounds in the freezer (stack them between sheets of waxed paper). Have each child top the dough rounds with his/her favorite toppings (pizza sauce, shredded cheese, chopped veggies, and sliced pepperoni) to make funny faces, clowns, etc. Place on a flat baking stone and bake according to recipe directions. If you're pressed for time, refrigerated biscuit dough, bagels, pita bread, or English muffin halves make great crusts.
8.Next time your kids have a snack attack try these quick fixes: "wrinkly" carrot or cheese sticks (Crinkle Cutter); melon balls (Core n More); apple and peanut butter wedges (Apple Wedger). Flavor popcorn with finely grated Parmesan cheese (deluxe Cheese Grater); cinnamon-sugar (Flour/Sugar Shaker); or melted garlic butter (Garlic Press/covered micro-Cooker).
9.For healthy "warm weather" treats, kids can spoon their favorite flavored yogurt into Ice Shaver Tubs and freeze. For fast fruit pops, cut wedges of watermelon with the Crinkle Cutter. Slide a flat wooden stick into the fruit; wrap in plastic wrap and freeze. For milkshake lovers, try "I-Can-Do-It-Myself-Milkshakes." Put 2-3 large scoops of vanilla ice cream or Frozen Yogurt into the Quick-Stir Pitcher. Add chocolate syrup and 1 cup cold milk and plunge until thick and frothy!
10.Kids love "mini" foods and many of our dessert pizzas such as Taffy Apple Pizza and Banana Split Brownie Pizza can be made into personalized creations. Instead of making 1 large cookie or brownie, make smaller, individual crusts and have kids top their own. Kids will love using the Deluxe Mini-Muffin Pan to make bite-size cupcakes, muffins, and other sweets.
Saturday, August 13, 2011
The Pampered Chef ® Strawberry Amaretto Pastries Recipe
1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 tablespoon granulated sugar
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Food Chopper. Combine chopped almonds and sugar in Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix 'N Scraper®.
Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.
Place remaining almonds in (8-in.) Sauté Pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat. Coarsely chop using Food Chopper and set aside.
Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using Microplane® Adjustable Grater. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries
Nutrients per serving: (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 4 g, Sodium 75 mg, Fiber 3 g
Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.
Cut the pastry squares in half BEFORE cooking to make 24 smaller servings.
© 2009 The Pampered Chef used under license.
Sunday, August 7, 2011
What do YOUR children do (or want to do) in the kitchen? Drop me a line to let me know!
•Presuming they have done the above, let bake cookies, brownies or cakes independently
•Encourage them to make an item for the family meal
•Allow them to try piecrust or yeast bread from scratch
•Incorporate the “science” of cooking, such as what happens with yeast and other leavening agents, and keeping sauces and custards smooth
•Encourage them to make something as a gift for a teacher, relative or friend
•Encourage learning to prepare a “show off” dish that they can fix independently when their own friends come for dinner. Chili, BBQ beef or chicken, omelets, pizza and soft tacos or taco salad are all suitable and easy
GREAT PAMPERED CHEF PRODUCTS FOR KIDS:
Apple Peeler/Corer/Slicer to make apple slices; microwave applesauce
Apple Wedger for apple snacks
Baker's Roller for rolling out various doughs (pizza, cookies)
Cheese Slicer for cheese and crackers
Citrus peeler for oranges and grapefruit
Crinkle Cutter: Carrots, cucumbers and other veggies
Cut n Seal: Flying saucer sandwiches, pizza tarts, pocket desserts with pie filling or pudding
Deluxe Mini-Muffin Pan: For kid-size muffins, cupcakes, rolls, cookies; sort cake/cookie decorations
Egg Slicer: Bananas, strawberries, olives, kiwis, mushrooms – and egg salad
Flour/Sugar Shaker: Fill it with Jell-O or cinnamon sugar and sprinkle onto sliced apples as a treat
Food Chopper: Chop nuts and veggies easily and safely with enclosed blades
Salad Spinner: Spin lettuce, fruits, veggies, and other foods to dry for Mom!
Micro cookers for safer heating in microwave, doesn't get as hot as glass
Mini Whipper: Chocolate or strawberry milk
Pitchers: Make juice, lemonade, and milk shakes easily with the built-in plunger
Small Bar Pan and Small Spreader: Perfect for little hands, little recipes
Suds Pump: Wash their hands or play in the bathtub; also great for baby shampoo
Manual Food Processor: Simple Salsas
Saturday, August 6, 2011
The Pampered Chef ® Lemon Chicken Pasta Toss Recipe
8 ounces uncooked radiatore pasta
1 medium onion, chopped
1 small carrot, peeled
3 garlic cloves, pressed
1 small red bell pepper
2 cups small broccoli florets
1/4 teaspoon salt
2 cups diced, cooked chicken breasts
1 cup prepared Alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup (1 ounce) grated fresh Parmesan cheese
Snipped parsley and coarsely ground black pepper (optional)
Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker®. Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.
Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g
Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.
Add different or more summer vegetables if desired.
© 2009 The Pampered Chef used under license.
Thursday, August 4, 2011
Have you ever wanted to host a Pampered Chef Cooking Show but you worried nobody would come or order? A Cooking Show Club is your answer!
Each member agrees to a minimum purchase each month. This allows you to chip away at your wish list. I know the host and guest specials a few months in advance, so I will help you get the most for your money! Out of the 6 month time frame each member is the "host" once. With a guaranteed amount of orders each month there is a guaranteed minimum amount of host benefits. If you want more free, invite more people and collect more orders. My favorite benefit is that we get to delve into techniques that we normally don't have the time for at a regular cooking show. So get 5 friends together and we'll get going!
•Must have 6 or more members to begin
•Each member must provide a wish list
•Agree to meet once every month (place tbd or round robin of members)
•Agree to spend $30 on products each month - you must find a substitute if you cannot participate one month
•Each member is the "host" one month and receives “benefits”: free items, half-price items, discounts, and Host Special for the month
•Host provides the ingredients for the recipe
•Club continues until all members have had the opportunity to be the host
•The club will remain open after this only by a unanimous decision of All club members
Sunday, July 31, 2011
Ages 4 to 7 years:
•Allow them to measure some of the ingredients, such as flour, water, sugar
•Allow them to sift dry ingredients
•Let them spread butter or peanut butter on bread for sandwiches
•Let them stir the batter for muffins, cake, pancakes
•Children this age can learn to set the table correctly
•Ask for their decisions such as chocolate or white cake, oatmeal or vanilla cookies
Ages 6 to 8
•Let chop nuts for cookies using the Food Chopper
•Children can make peanut butter and jelly sandwiches with the Cut ’N Seal
•Allow them to open cans and drain, using the Pampered Chef can opener
•Let grate carrots and mix carrot and raisins and other salads
•Let frost cookies or cupcakes
•Show them how to peel potatoes, carrots and apples with the Vegetable Peeler
•Children can use a My Safe Cutter to cut up cooked potatoes or other soft foods
Ages 8 to 12 years:
•Let mix and bake cookies or a cake from a mix, supervising the removal from the oven, setting the oven temperature and timer, and use of the mixer, if used.
•Let mix together potato or macaroni salad, including chopping onion, pickle and other ingredients.
•Let them turn pancakes or French toast on the griddle.
•Allow to make biscuits, Jell-O, pizza or macaroni and cheese or other pre-packaged convenience foods with minimal supervision.
More tips and ideas next week!
Saturday, July 30, 2011
The Pampered Chef ® Strawberry Ice Recipe
2 tbsp (30 mL) sugar
2 tbsp (30 mL) cold water, divided
2 cups (500 mL) frozen unsweetened strawberries
Cinnamon Crunch Chips (optional)
Place sugar and 1 tbsp (15 mL) of the water in (1-cup/250-mL) Prep Bowl; stir. Microwave on HIGH 20–30 seconds or until sugar is dissolved, stirring once. Add remaining water; stir. Place frozen strawberries in Small Batter Bowl. Microwave on HIGH 30–50 seconds or until strawberries are slightly thawed.
Add one-third of the strawberries to Manual Food Processor; cover and pump handle until coarsely chopped, scraping down sides as necessary. Add and coarsely chop remaining strawberries, one-third at a time, until all berries are coarsely chopped.
Add sugar mixture to strawberries. Cover and process to desired consistency. Serve ice immediately with Cinnamon Crunch Chips, if desired, or place in freezer until ready to serve.
Yield: 6 servings
Nutrients per serving: (1/4 cup/50 mL): Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 0 g, Sodium 0 mg, Fiber 1 g
Cinnamon Crunch Chips
2 7-in. (18-cm) flour tortillas
1 tbsp (15 mL) Sweet Cinnamon Sprinkle
Preheat oven to 400°F (200°C). Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle tortillas with sprinkle. Using Pizza Cutter, cut each tortilla into six wedges; arrange in a single layer on Large Round Stone with Handles.
Bake 8–10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 12 chips (6 servings)
U.S. Nutrients per serving (2 chips): Calories 35, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 90 mg, Fiber 0 g
© 2009 The Pampered Chef used under license.
Thursday, July 28, 2011
Kids will soon be back in school, and that includes the ones going off to college! Did you know that college kids eat, too? Gasp! But, do they know how to fend for themselves in the wild areas of the college quads? Why not set them up with everything they will need to make, eat and store food? Host a Dorm Room Survival Show and stock your college-bound eating monster, and your friends', with the essentials. We'll make a microwave only recipe that they can make in their mini micro-fridge and show them an alternative to McDonalds and dry ramen. And, I have an electronic dorm room cookbook that everyone will receive via email after the show!
What are you waiting for?
Dorm Room Survival Tools From The Pampered Chef
Small Micro-cooker- heating up soups ….cooking macaroni and cheese, ramen noodles…or to make a “pot of tea” in the microwave!
Small Bar Pan- use in oven,microwave, or toaster oven. Cook up bacon, hot pockets, reheat pizza, Easiest Fudge Brownies (recipe included), or bake 4 ready-made cookies or an individual sized frozen pizza.
Cut N Seal- make your own hot pockets and crustless p&j sandwiches!
Small Bar Board- small cutting jobs, easy to store
Small and Large Batter Bowls- tuna and noodles in the microwave… mixing bowl, storage bowl for leftovers. You’ll use them for everything!
Quik Stir Pitcher- mix up OJ, or iced tea…will fit in fridge
Apple, Veggie, Mango, Pineapple Wedgers – promotes healthy snacking (apples, pears)
Small bowl, Small Squares- perfect size dishes for one, easy to store and stack, guaranteed, break and chip resistant, can microwave in them
Food Chopper- Save yourself time so you have more time to study! Great for apartment living too, when you have to do all your own cooking!
Manual Food Processor- whip up a quick batch of salsa to share!
Hot Pad/Trivet- use as an oven pad, a trivet, and to open jars
8" Saute Pan- Lifetime Guarantee, nothing sticks, perfect size (get the whole set at half price and give your student the smaller pieces!)
Twixits! – mandatory for closing bags of chips, pretzels, frozen waffles, or the bag of dirty laundry…also good for identifying your tube of toothpaste.
Tool Turn-About – Fill it with the remaining items on this page! Use some compartments for desk/craft supplies, too (scissors, pens, ruler, glue stick, highlighters,etc.)!
Can Opener- won’t rust, easier to use, won’t have to replace it in a year because it won’t turn, no sharp edges, lids can be put back on top of the can
Mini Serving Spatula- dish up those brownies easily, perfect small size
Paring Knife with case- safe to store (case) great for smaller cutting jobs, lifetime guarantee
Small Spreader – for spreading margerine, peanut butter, jam, icing, mayo, etc.
Cheese Knife- No small wire to break! You won’t have to replace this, works much better than a knife.
Skinny Scraper- small cans, peanut butter jars, stirring, can’t melt it.
Small or Mini Mix N Scraper- more like a spoon and spatula in one! Can use in cookware and won’t melt!
Citrus Peeler- won’t break a nail opening oranges or grapefruit!
Grapefruit Knife- Perfect for avoiding the “Freshman 15” (weight gain)
Mini Whipper- Whip up chocolate milk, and anything else that you need a whisk for
Bamboo Tongs- retrieve toast and bagels from the toaster without electrocuting or burning
Bamboo Spoons- won’t stain or crack
Small Bamboo Spoons- smaller jobs, serving up dips or salsa
Easy Opener- open up jars, sodas, bottles much easier, sticks on your dorm fridge
Monday, July 25, 2011
The Manual Food Processor is a go-to product for my kitchen and when traveling. It has a small footprint - about 6" in diameter - and has a 3 cup volume. I have waited for a while to purchase a food processor because I wanted to have a spot for the processor to live. And, the $450 price didn't encourage me to invest, either. So when the Manual Food Processor came out this Spring, I was so excited! I wouldn't have a huge monster on my counter or taking up cupboard space. And who really wants to wrestle that out just to shred some green onions?
I have used this to make salsas (tomato based and tropical), egg salad, blizzards, tapenades and just general food processing! I even have a facebook page dedicated to the Manual Food Processor that you can join. I only allow recipes, tips and ideas - no sales!
If you do want to try the Manual Food Processor for yourself, let me know! We'll get together and make some Mango Confetti Salsa or Strawberry Ice or whatever! If you don't live near me we can still figure it out. Want to have it for your own? Check out my website, click on Order Products, Choice 2, Ok to Continue, New Products. Or you can contact me directly via email, facebook, twitter, phone, etc.
#2581 Manual Food Processor — $49.00
Just drop in ingredients and pump the handle! Our unique curved blades chop, slice and blend ingredients in seconds. The more you pump, the finer the cuts. Includes a handle lock for convenient storage, measure marks for easy measuring and nonskid base for stability. 3 cups. Vessel and blade post are dishwasher-safe.
Sunday, July 24, 2011
Tips, hints and recipes for kids in the kitchen series
You know the pleasure you get from preparing and serving something that your family loves? Children can experience the same satisfaction when they help prepare food for themselves, their friends, or the whole family. It builds their confidence and self esteem and you can get dinner done while spending quality time with them. Just make it fun. Kids will eat what THEY make!
In fact, some professionals believe that cooking is as educational as it is exciting for children. Helping to cook involves several valuable skills important to child development:
•Planning a series of steps in a process
•Using mathematical skills to measure ingredients and time the cooking of foods
•Reading and interpreting written instructions used in recipes
•Expanding creative boundaries
•Mastering teamwork when cooking with adults and other children
Pampered Chef has the products to enable kids to do a good job in the kitchen, eliminating the frustration and impatience because they can “do it themselves!”
Supervision is the key to cooking with kids…they develop cooking skills at different rates so it’s important to have an adult introduce children to skills that match their ability levels. Preparing meals can be more fun and a lot of help when the whole family is involved. Try the following:
•Require washing hands before helping or independent cooking experiences.
•Encourage cooperation in kitchen clean-up.
•Stress safety with cutting tools, ovens, stove tops and appliances.
•Provide simple recipes and instructions.
•Have ingredients on hand for spur-of-the-moment cooking opportunities.
•Be available for help
Ages 3 to 5 years:
•Encourage to “help” - pour or dump ingredients when making cookies, Jell-O etc.
•Let them have their own set of measuring cups & spoons for the sandbox and wading pool or bath.
•Let them tear lettuce for salad, wash fruits and vegetables together.
•Enjoy the clean-up…let them lick the bowl or spoon, “because they were such good helpers”
More age appropriate tips next week!
Saturday, July 23, 2011
Three-Cheese Garden Pizza
Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a lighter main dish at around $2 per serving!*
1 pkg (13.8 oz) refrigerated pizza crust
1 tbsp plus 1 tsp vegetable oil, divided
2 garlic cloves, pressed
4 oz cheddar cheese, grated
4 oz mozzarella cheese, grated
1 oz Parmesan cheese, grated
1 tsp Italian seasoning
1 small onion
2 plum tomatoes
1 medium zucchini
1 cup mushrooms
1. Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup) Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes.
2. Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ultimate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice mushrooms using Utility Knife.
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 main dish servings or 12 appetizer servings
U.S. Nutrients per serving (1 main dish serving): Calories 350, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 35 mg, Carbohydrate 36 g, Protein 17 g, Sodium 810 mg, Fiber 2 g
• Brushing the bar pan with about 1 tsp vegetable oil will produce a crisp, evenly browned crust.
• For best results, layer vegetables over the pizza in the order as directed in Step
• Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
• Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
• Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.
*Prices based on main dish serving size. Prices are estimated and vary regionally.
Around $2 per serving!*
Friday, July 22, 2011
I don’t know which one of you- drops a child off at daycare, is a single mom or dad, has college tuition to pay for.
I don’t know which one of you has an adjustable mortgage, a car payment and student loans to pay off
As I look at you I don’t know which one of you dropped a child off at day care leaving them screaming, not having a vacation an adjustable mortgage rate that has gone up.
What I do know that this business has provided so many an opportunity to live their dreams.
What are YOUR dreams? Let's get together and see how Pampered Chef can help you achieve them!
Thursday, July 21, 2011
COLD STONE SHOW
Talk about yummy!! Oh wow! If your guests love the ice cream concoctions they get at Coldstone Creamery they’ll love this! I'll teach you how to make “Cold Stone” treats at home with a few simple ingredients and tools. GREAT for a hot summer treat without breaking the bank.
Tools we get to play with:
*Manual Food Processor
*Cool and Serve Square Tray
*Easy Accent Decorator
Wednesday, July 20, 2011
Tuesday, July 19, 2011
Please take a moment to check it out, let me know what you do and don't like and suggest me to your friends! I'm working on this becoming the "hub" of my passion and my business - getting people back in the kitchen without the fear!
Tuesday, June 28, 2011
If you know what you are doing tomorrow night, your friends do, too! I'm looking for a few good hosts to invite everyone they know who has a US address, a mouth and eats! A friend is providing the place, I'll provide the food and paper goods...all you do is bring some friends, gather some orders and get lots of FREE and highly discounted Pampered Chef items!
On top of the amazing food we'll be making, I'm going to try to give away a Cool and Serve Square Tray for FREE (valued at $42) when guest sales reach $500! Bring friends and/or orders for a better chance of winning!
If you want to party with us, but don't want to host, email me and I'll send you an invitation! You can also place a $60 order on my website by June 30th and you'll get a FREE Savory Sauce of your choiceAND a VIP invitation to my 50% off sale to get rid of all my extra Pampered Chef products!
Monday, June 27, 2011
Check out my facebook page on Power Cooking where I will be posting recipes and tips. I also offer Power Cooking Clubs and Workshops in the Treasure Valley, ID area as well as on my route from Boise, ID to Ft. Collins, CO: near Ogden, UT and Cheyenne, WY, etc. Just ask and I'll see what I can pull together!
Later this week I'll be posting tips on Power Cooking as well as recipes you can try out. I just love being able to take advantage of a sale on proteins and save time as well!