How to Burn Water

RoW - Profiterole Puffs

2011-09-27T11:00:00.003-06:00

Profiteroles, which are miniature cream puffs, are made easy when prepared in the Deluxe Mini-Muffin Pan. You can make them ahead of time and freeze (unfilled) in a ziptop bag. These bite-sized treats are easier to make than you would think!

The Pampered Chef ® Profiterole Puffs Recipe

Puffs
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.

Family Approved Granola

2011-08-28T11:00:00.002-06:00

Granola can be a flavorful and filling snack, or it can be used to make healthier cookies.

BASIC GRANOLA

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.

GRANOLA COOKIES

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

Optional:
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.

Lunchtime with the Kids

2011-08-21T11:00:00.001-06:00

LUNCH TIME PLANNING AND PREPARATION

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.

MOZZARELLA TARTS

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.

RoW - Colossal Chopped Salad

2011-08-20T11:00:00.002-06:00

Feeding a crowd of teenagers? Need to take something to a summer gathering? The Colossal Chopped Salad is a favorite of mine. I usually make it as it is below, but sometimes I have extra cooked chicken or veggies that need to be used up. They fit wonderfully in this lively medley of color and flavor.

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.

Have a Kid-Friendly Kitchen and Recipes

2011-08-14T11:00:00.000-06:00

Some of these tips may be "common sense", but I have found that common sense really isn't that common. Hopefully you will see something new, but maybe your kitchen is already kid-friendly! Did I miss something? Let me know and I'll add it to the list!

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.

RoW - Strawberry Amaretto Pastries

2011-08-13T11:00:00.001-06:00

Dainty and delectable, these petite pastries are embellished with sliced strawberries and orange zest. These can be made a few hours ahead without getting soggy.

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
1 orange

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.

Cooking with Teens

2011-08-07T11:00:00.003-06:00

Giving your teenager(s) the ability to make meals for the family can be a lifesaver! They choose what to make - I do suggest having a selection of recipes the whole family approves - and you won't have to worry about someone "not being hungry". It could also lead into science projects, math homework and a new creative outlet. I have seen some amazing cakes decorated by teenagers! Below the tips you will find a list of Pampered Chef products you might want to have available in your kitchen. Each product has a few simple and quick ideas to go with it.

What do YOUR children do (or want to do) in the kitchen? Drop me a line to let me know!

Teens:
•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

RoW - Lemon Chicken Pasta Toss

2011-08-06T11:00:00.003-06:00

In about 30 minutes you can make a family friendly meal that is bursting with color and flavor! This will soon become a family and entertaining favorite!

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.

TSoW - Cooking Show CLUB

2011-08-04T11:00:00.000-06:00

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!

To participate

•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

Cooking with Ages 4-12

2011-07-31T11:00:00.002-06:00

Empower your kids (grandkids, nieces, nephews, etc.) in the kitchen! Start from an early age and cooking will be as simple as following a few rules and eating the end product. You'll also be modeling how to change a recipe to their tastes which might lead to creating their own recipes! Here are some tips and ideas for younger kids.

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!

RoW - Strawberry Ice

2011-07-30T11:00:00.010-06:00

The summer is in full swing which means hot weather and a need to cool down. Use my Product of the Week, the Manual Food Processor, to make this fast, simple and cool Strawberry Ice.

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.

TSoW - Dorm Room Survival/Shower

2011-07-28T10:18:00.000-06:00

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

Product of the Week

2011-07-25T11:00:00.000-06:00

I liked the Theme Show of the Week so much that I decided a Product of the Week - PoW - would be fun, too! So here we go with the first PoW!

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.

Cooking with Kids

2011-07-24T11:00:00.005-06:00

COOKING WITH KIDS
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:

All Ages:
•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!

RoW - Recipe of the Week - Three Cheese Garden Pizza

2011-07-23T11:00:00.004-06:00

Sharing recipes of fast and tasty food is a favorite of mine. I enjoy hearing how people have modified the recipes to suit their family's tastes, how much they loved it and requests for different types of recipes! There is just something special about a satisfied customer that I love! Here is the first post in the Recipe of the Week series. I plan to post a new (hopefully tested by me!) recipe each Saturday. If you have requests you can post them in the comments. It might be better if you email them to me at jensenkate@gmail.com. This recipe is also a "New Consultant Recipe" which means it can be made with only the products in the New Consultant Kit.

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

Cook’s Tips:
• 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!*

Now Hiring!

2011-07-22T12:59:00.000-06:00

I really love what I do. Friends (and future friends) invite me into their home and trust me enough to take care of their friends and family. We make good food from easy and inexpensive recipes while learning tips and techniques that will get fresh food on the table in under 30 minutes. While the guests taste the recipe we all put together I take some time to talk about why I started as well as why I continue with Pampered Chef after more than 5 years. I'll share my story soon, but I would like you to take a moment to read through this next section. I do know that Pampered Chef might not be for everyone, but everyone does have a reason to try it out!

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!

Theme Show of the Week

2011-07-21T11:00:00.006-06:00

I love that my business allows me (and my ADHD brain) to do shows however I want! And, it gives me the opportunity to offer THEME SHOWS! There are so many themes in my arsenal and I can modify them to suit your needs. So I decided to create a Theme Show of the Week series, or TSoW. Without further ado, here is the first TSoW!

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
*Stoneware
*Forged Knives
*Easy Accent Decorator
*Simple Additions
...and more!

Does it PAY to become a Direct Seller?

2011-07-20T11:00:00.002-06:00

Check out my friend, Michelle Zito, at one of her fun shows that was highlighted on the Today Show. Keep in mind that there are many ways to do shows and what you'll see is what works for Michelle.

Visit msnbc.com for breaking news, world news, and news about the economy

Changes

2011-07-19T11:29:00.000-06:00

I have been updating my blog with my Pampered Chef calendar, links to my specialized facebook pages (recipes, how-to pages, clubs, etc) and setting up consistent posts! I'm so excited with everything that has changed for the better! You can now see when things are. Like the Clubs I am holding (check out the facebook page for more info), open show dates and who is hosting a show, and my personal website where you can Order Online!

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!

Fun, Fast and Fresh - It's Dinner

2011-06-28T10:08:00.000-06:00

What are you doing Wednesday evening (June 29th) at 7? Would you like to taste a fresh mango salsa over juicy grilled chicken & crispy salad? What if I told you that you could make this at home, from scratch, with all fresh ingredients and for about $2 per serving? YOU CAN! This is what we'll be making at my Pampered Chef Mega Cooking Show in Star, ID tomorrow night!

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!

Power Cooking

2011-06-27T21:53:00.000-06:00

How would you like to bang out a month's worth of meals in about 4 hours? That's Power Cooking. Also called Once a Month Cooking (OAMC) and is very similar to the stores like Dinners Ready, Make-it-take-it-Meals, etc. These companies have a great idea, but I wouldn't use them. Why? Well, I can do it myself for a lot less; I know the quality of the ingredients that are in the meals; most have you prepare the food in foil containers which I don't like (I prefer zip top bags for ease of storage and no tinny taste); and, I can teach others how to do it so they can do it at home!

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!

Top 10 Resons Not to Sell PC

2008-12-18T09:30:00.002-07:00

TOP 10 REASONS NOT TO SELL PC~

1) I find it easy to ask my boss for a raise I deserve.

2) Being laid off is a great way to catch up on sleep and to organize those photo albums.

3) I really do love wearing pantyhose and high heels to work every day.

4) I enjoy getting the kids up and dressed early and giving half my
paycheck to a day care provider.

5) After a ten hour day, it's relaxing to prepare dinner, catch up on
laundry, and drive the kids to their activities.

6) Living on one income is very easy to do these days - I don't know what I would do with any extra money.

7) Why would I want to earn free trips or any other incentive gifts?

8) I love working sixty hour weeks - it makes me enjoy my weekends that much more.

9) I really don't want or need any more tax breaks.

10) I think working for someone else is a great way to become richer.

Why Party?

2008-12-18T09:18:00.005-07:00

As I have mentioned before, I own a direct sales company that sells high quality kitchen tools through in-home cooking shows. It's not for everyone, but I do have a great customer base - and even people who host 2-3 shows a year on a regular basis.

I am sad today because I received a call from a potential host. She is 7 months pregnant, was a referral from her Aunt and was going to have a PC Baby Shower. It is called Stork the Freezer. Basically, her guests help to put together freezer meals (usually 10-15) for when the baby comes. Simple meals that are thaw and reheat as well as ones that take a few more ingredients to finish - items that don't freeze well. Basically, it is Power Cooking plus. She was so excited to not only have a PC Baby Shower and to have help making the meals, but that she would get free products (January hosts can get an extra $50-100 in free products) to fill her kitchen. She was making a list of people she wanted to invite and even had a few ideas to add to the party. I am sad for her, not for the lost party.

I was supposed to go to her house this morning and go over the host kit, pick out the recipes and set a date. She called me one hour before the meeting and cancelled the whole show. She kept saying "sorry for the inconvenience", but there was none. We hadn't set a date and I hadn't wasted gas or time by going there. I probed a bit just to find out why she didn't want to have it after all. She said it wasn't something she wanted to do right now (um, not true), that it was too much work (she wanted to hand deliver the invites, normally I send them and make the reminder calls the night before, I would have even offered to pick up the groceries and have her reimburse me since she would be close to giving birth and has a 1 yr old), and finally settled in on the fact that her mother in law wanted to give her a baby shower. So, you can only have one baby shower? You can't let the MIL know that this is an option and to work with me IF she wanted to go that way? I provide the entertainment, so no stupid "how big do you think the mother's belly is in yarn" games? And, her guests would be providing a service to her. The probably would feel like they needed to bring meals (money out of their pockets and a hassle to get the dishes washed and back to their owners) after the baby was born. I don't get it.

Basically, she lied to me. Someone made fun of the idea and she cowered out of it. That not only sucks that she bended to their ideas, but that they would take this opportunity away from her. Why do people do it?

So, here is a list of 10 reasons to have an in-home cooking show:

10. You’re on a first-name basis with the Domino’s delivery guy.

9. Your family is tired of eating Hamburger Helper.

8. It takes two hours to make dinner, two minutes to consume it and two days
of soaking the pot to clean it.

7. Your knives have a hard time cutting through butter.

6. You received a PC gift and you have no idea what to do with it.

5. Your kitchen tools are older than your car.

4. Your family thinks that cookies are supposed to be burned on the bottom.

3. Veggies taste better when cut into cool shapes--just ask a kid!

2. Samples of quick, easy and delicious recipes (made before your eyes!)

1. You deserve a fun time out and I provide the entertainment!

With the economy not doing so well, and people totally freaking out about it, I provide a reason to get together (learn new recipes that cost around $2 a serving and take less than 30 minutes to prepare), you don't have to spend a lot of money because people are coming for a taste test and not a meal, and it is fun!

I am angry at the person who caused this potential host to miss out on a fun and useful party. Everyone eats, its not a fad and its not going to go away. Cooking shows provide a way for people to learn how to economically and quickly feed themselves and their family.

2008 Recipes of the Month

2008-12-13T12:31:00.010-07:00

I love doing my Cooking Shows, but making more than one recipe each month can be challenging. By choosing one recipe each month, all I have to do is wash the dishes and repack. And, I get better at the recipe as the month goes on so it becomes second nature to me. I am able to "forget" about the recipe and focus on the monthly specials, recruiting, etc. Here are the recipes I chose for 2008 (hopefully I can remember each one!):

January - Truffle Brownie Cups

February - Smashed Potato Soup and Fluted Microwave Cake

March - Power Cooking - Ground Beef

April - Greek Cheese Torta

May - Strawberries and Cream Trifle

June - Red, White and Blueberry Trifle

July - Deluxe Cheeseburger Salad

August - Express Shows - Salad Chopper Salsa

September - Creamy One Pot Pasta

October - Power Cooking - Chicken

November - Incredible 30 Minute Chicken and Pumpkin Trifle

December - Bread Bowl Artichoke Dip

There is a lot of thought that goes into these recipe choices. I do try to choose recipes that highlight the next month's host special (so the host can get bookings and get the host special again) as well as showing off the current month's guest special to be able to encourage more sales per person. I do also work with my hosts if they really want something else. Below are all the recipes:

January - Truffle Brownie Cups

The Pampered Chef ^®
Truffle Brownie Cups
Recipe

Nonstick cooking spray with flour (see Cook's Tip)

1 2/3 cups semi-sweet chocolate morsels, divided

2 tbsp butter (do not substitute margarine)

1/2 cup sugar

1 egg

2/3 cup all-purpose flour

3/4 cup heavy whipping cream

Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

Preheat oven to 325°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix ‘N Scraper®. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)

Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.

Yield: 24 servings

Nutrients per serving: (1 brownie cup): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 1 g, Sodium 10 mg, Fiber 0 g

Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.

February - Smashed Potato Soup and Fluted Microwave Cake
(Fluted Microwave Cake is just a normal cake mix "baked" in the Fluted Stone in the Microwave for about 12 minutes)

Smashed Potato Soup

(It's Good For You!...pg 59)

1 cup coarsely chopped carrot

1 cup coarsely chopped celery

½ cup finely chopped onion

1 (1 lb, 4 oz) pkg refrigerated mashed potatoes

1 (14 1/2 oz) can 99% fat-free chicken broth

1/2 cup fat-free milk

1 garlic clove, pressed

1/4 tsp salt

1/8 tsp ground black pepper

1/2 cup reduced-fat sour cream

2 Tbls snipped fresh parsley

Optional toppings: sliced green onions, reduced-fat shredded cheddar cheese and crisply cooked, crumbled turkey bacon

1. Coarsely chop carrot, onion, and celery using Food Chopper. Place mashed potatoes in Medium (3 qt) Saucepan. Gradually add broth and milk, whisking until mixture is smooth using Nylon Spiral Whisk. Stir in carrot, celery, garlic pressed with Garlic Press, salt and black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.

2. Remove from heat; stir in sour cream and parsley. Ladle soup into bowls; top with desired toppings.

Makes 8 servings.

March - Power Cooking - Ground Beef
This will be discussed and recipes posted in another post.

April - Greek Cheese Torta

The Pampered Chef ^®
Greek Cheese Torta
Recipe

1 loaf (16 oz) French baguette

Garlic Oil or olive oil

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

2 pkg (8 oz each) cream cheese, softened

2 tbsp Greek Rub

2 pkg (4 oz each) crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained and patted dry

3 tbsp shelled pistachios

Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.

Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food Chopper; press onto top of torta. Serve with toasted baguette slices.

Yield: 32 servings

Nutrients per serving: (about 1 tbsp spread and 1 baguette slice): Calories 140, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 260 mg, Fiber 1 g

Cook's Tip: If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs.

If desired, 1 tsp lemon zest, 1/2 tsp dried oregano leaves and 1/4 tsp coarsely ground black pepper can be substituted for the Greek Rub.

May - Strawberries and Cream Trifle

The Pampered Chef ^®
Strawberry Cream Trifle
Recipe

1/2 cup sliced almonds, toasted

1 pkg (10.75 oz) frozen pound cake, thawed

1 qt. fresh strawberries

1 container (16 oz) frozen sliced strawberries in syrup, thawed

1 lemon

3 containers (8 oz each) blended strawberry yogurt

1 pkg (3.4 oz) cheesecake instant pudding and pie filling

1 container (8 oz) frozen whipped topping, thawed, divided

Powdered sugar

Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.

Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings

Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g

Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

To make a strawberry fan, open the Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.

June - Red, White and Blueberry Trifle
Red, White & Blueberry Trifle
Juicy berries and delicate angel food cake mingle in this impressive and patriotic summer dessert.

1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and pie filling
2 cups thawed frozen whipped topping, divided

Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well. Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.

To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
©The Pampered Chef, Ltd., 2008

July - Deluxe Cheeseburger Salad

The Pampered Chef ^®
Deluxe Cheeseburger Salad
Recipe

4 sesame seed hamburger bun tops

1 small red onion, divided

2 plum tomatoes

3/4 lb 95% lean ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 tbsp yellow mustard

8 cups thinly sliced romaine lettuce

1 cup (4 oz) shredded cheddar cheese

Preheat oven to 425°F. Slice bun tops into 1/4-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.

Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise using Utility Knife. Set onion and tomatoes aside.

Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix ‘N Scraper®.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 20 g, Sodium 750 mg, Fiber 3 g

August - Express Shows - Salad Chopper Salsa and Triple Citrus Mojitos
For quick and easy salsa...
Place 1 small peeled red onion, 1 pressed garlic clove, 1 whole jalapeno pepper, stems removed, and 1/4 c cilantro leaves, and 4-6 Roma Tomatoes (cut in hald and jelly squeezed out) in Stainless Steel bowl. Coarsely chop using Salad Chopper. Add salt and pepper to taste; chop until vegetables are uniform in size. Zest lime into mixture using Microplane Grater, squeeze lime over salsa using Citrus Press; stir.

At a show I put all the ingredients in the bowl and pass around with the Salad Choppers. While the guests are chopping away, we make the Triple Citrus Mojitos. Whomever wants rum in theirs gets rum in their glass first. I make the mojitos virgin.

The Pampered Chef ^®
Triple-Citrus Mojitos
Recipe

1/2 cup sugar

1/2 cup water

1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided

1 orange

2 lemons, divided

2 limes, divided

1/2 cup white rum (optional)

5 cups chilled lemon-lime soda

Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.

Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.

Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.

Yield: 8 servings

Nutrients per serving: Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g

Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.

September - Creamy One Pot Pasta

The Pampered Chef ^®
Creamy One-Pot Pasta
Recipe

4 large garlic cloves, peeled

1 jar (7 oz) sun-dried tomatoes in oil, undrained

3 cans (14.5 oz each) chicken broth (5 1/4 cups)

1 lb uncooked penne pasta

1 head broccoli (2 cups small florets)

2 medium carrots, peeled

4 oz reduced-fat cream cheese (Neufchâtel)

1/4 tsp salt

1/2 tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g

Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub.

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

October - Power Cooking - Chicken
This will be discussed and recipes posted in another post.

November - Incredible 30 Minute Chicken and Pumpkin Trifle
Incredible 30 Minute Chicken

3-4 lb. Whole Chicken, thawed
Pampered Chef Oil
Pampered Chef Seasoning (almost any will work)
Salt and Pepper to taste

For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef's Silicone Basting Brush.

Completely coat outside of chicken under skin with seasoning mixture. Place chicken, breast side up, into baker.

Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield: 4-6 servings

Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g

Variation: All-in-One Chicken Dinner: Prepare chicken as directed above and place into baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning and oil, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield: 4 servings.

Nutrients per serving: Calories 580, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 23 g, Protein 54 g, Sodium 500 mg, Fiber 3 g

Pumpkin Trifle
PC Harvest Pumpkin Bread and ingredients to make the bread
1 - 16oz container of Cool Whip
1 Cup skim milk
1 small package of cheesecake pudding
2 cups chopped pecans
2 1/2 TBSP PC's Pantry Sweet Cinnamon Sprinkle

In medium stainless steel mixing bowl, use small mix n' scraper to mix together bread mix and ingredients. Spread batter into parchment lined medium stoneware bar pan. Bake at 350 for 25-30 minutes cool completely.

Using whisk, mix together milk and pudding until it begins to thicken. Use small mix n' scraper to fold in cool whip into pudding mixture and add sprinkle.

Lift bread out of stone and place on cutting board. Cut pumpkin into bars and into small chunks using pizza cutter. Place chunks in trifle bowl to cover bottom. Top with 1/3 of pudding mixture then 1/3 of the nuts. repeat layers twice.

December - Bread Bowl Artichoke Dip

The Pampered Chef ^®
Bread Bowl Artichoke Dip
Recipe

2 16-oz sourdough bread rounds (about 6 in. diameter), divided

Vegetable oil

4 oz cream cheese, softened

1/2 cup milk

1 can (14 oz) artichoke hearts in water, drained

1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

1 container (8 oz) sour cream

Grated fresh Parmesan cheese (optional)

Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings (about 2 cups dip)

Nutrients per serving: (about 2 tbsp dip and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

Top 10 items to have in your pantry

2008-12-10T08:38:00.004-07:00

10. Spaghetti Sauce and Spaghetti - you never know when you need to make a homey dinner fast!

9. Flour, sugar, salt, baking powder, baking soda - the basics of baking.

8. Beans - dry (if you know what to do with them) and canned.

7. Evaporated Milk. This may seem weird, but in a pinch, you can water it down and use it as milk in hot chocolate or even cereal. I like this better than powdered milk because it can still be used in baking.

6. A cookbook you trust. Whether it is something fast, something easy, or something you are used to, having a cookbook you trust will make it easy to whip up something or even ask someone to make something you know you will like.

5. Oils. I like different oils for different jobs, but you have to make sure you will use them within 3-6 months and that they can be stored in a dark and cool place. Peanut oil has a great high smoke point, olive oil for flavor and health, vegetable oil for baking.

4. Onions and potatoes. You can make so much with just onions and potatoes: hash browns, soup, mashed potatoes, french fries and onion rings (okay, a bit more skill is needed for these), etc.

3. Broth - chicken, vegetable, beef. I have all three for different reasons. I use beef broth the least because we tend to eat more chicken. I like having it in the boxes because I can sometimes taste the can.

2. Rice. Cheezy rice, need I say more? Okay, I will. Rice + cheese = yummy. I do also suggest you have a rice cooker. It may seem lazy, but I can't tell you how many times I have burnt rice. Ugh, the smell!

1. Canned meat/fish - sounds weird, but it isn't. We are all familiar with tuna. I prefer tuna from a can. I also like to have chicken on hand. Husband likes sardines and such, so I usually have something like that for him. You can get other seafood as well as turkey in cans. And, corned beef in a can is great for hash!

These may not be staples for you and your family, but it is important to have them. What happens if you have an extra bill and can't go grocery shopping this week? Having these on hand will make it so you can make simple food for a little while without spending too much money.

Hello!

2008-12-10T08:20:00.000-07:00

Well, I should probably tell people who I am. My name is Chef Kate. There, enough? I'm not sure how much personal information I should put here, so it might take a little while to get to know me.

I live in Boise, ID and have for almost 10 years. The weather is awesome (just enough snow so it stays pretty and you don't get sick of it) and I love having four distinct seasons.

I grew up in Houston, TX and lived in the same house from age 3-18. My parents moved when I was 27, so it was a pretty stable household.

I love animals and have one cat right now. His name is Cat. We did have two cats until we had to put Kitten down on October 3, 2008. I am still raw from it because he was only 7 and he was my first cat. Cat is 10 and really belongs to Husband. He only likes me because I am warm and feed him. Okay, he does like me a bit more than that, but he likes Husband more.

We have been married for 10 years. We met online back in 1996 in a chat room on Valentine's Day. A bit cliche, no? We got engaged that summer and married in 1998. Not my idea...another idea for a post later.

We don't have kids, and I know that is something I want to blog about soon.

I am a consultant for a company that sells high quality kitchen tools. They really like to Pamper people who want to be Chefs. Unfortunately we are not supposed to name the company. They like to control the brand, which does make sense to me. But, it does make it hard to blog about. If you haven't figured out the company or you want to check out my website, email me.

How to Burn Water

2008-12-10T07:38:00.000-07:00

So, I used to burn water. Basically, that's a funny way of saying I left a pot on to boil and let it boil dry. It is a great way to ruin your pots and get a funky smell in your house. I totally sucked at cooking. I thought homemade tacos consisted of a pound of hamburger meat in a skillet - no salt/pepper, onions or seasonings of any sort. I hated homemade tacos...until I met Husband back in 1996. Of course, it took a while before I stopped burning water and started making yummy food.

I do have to say, I'm not the best writer. I kind of write the way I talk, but I do try to go back and edit and make sure that what I say will make sense to people other than me. Sometimes I'm not so good at that, so please feel free to ask questions.