The Pampered Chef Girls

What a DEAL!

2009-07-09T18:34:00.007-06:00

Here is a list of a few of the things that I cannot live without! The funny thing is I never new I really needed these things until I got them and NOW I find myself using them DAILY!

Let me know if you want to HOST a party(In Northern Utah) and earn these FREE or Maybe YOU just want to order some things!

All orders in July NO MATTER THE SIZE come with a FREE Happenings Book!

Cookin' up July!

2009-07-06T19:50:00.006-06:00

Looking for a recipe to help with your July CELEBRATIONS???
Look no further...these will really add an EXPLOSION to your table this summer!!! Enjoy!

S’mores Galore-The yummy taste of camping—without the tent, dirt, fire…..!!!

20 whole honey graham crackers, divided

6 1.5oz chocolate bars, coarsely chopped

1 package mini marshmallows, divided

6 tbsp butter or margarine, divided

3 tbsp milk

Pre-heat oven to 350F. Arrange a single layer of graham crackers to cover bottom of stoneware bar pan, breaking crackers to fit. Toast in oven 2 minutes, remove pan to nonstick cooling rack.

Coarsely break remaining graham crackers into large bowl: set aside. Coarsely chop chocolate bars using food chopper: set aside.

Combine 3 cups of the marshmallows, 3 tbsp of the butter and milk in the small micro cooker. Microwave on high 1 minute. Stir until smooth. Add half the chopped chocolate: stir until chocolate is completely melted. Using larger spreader, spread marshmallow mixture evenly over graham crackers in pan.

Melt remaining 3 tbsp butter: toss with broken graham crackers. Add remaining marshmallows and chopped chocolate: toss lightly. Using mix-n-scraper, spoon evenly over mixture in pan. Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes. Cut into bars, serve warm.

Ziploc Omelets

This is a FABULOUSLY fun breakfast meal!! Your family will LOVE having the perfect omelet that THEY helped prepare!!! And soooo fun to do while camping!!!

**Have individuals write their name on a quart-size Ziploc freezer bag with permanent marker.

**Crack 2 eggs (large or extra-large) into the bag (not more than 2)—Shake/kneed to combine them.

**Put out a variety of ingredients such as: cheeses, ham, onion, olives, cooked sausage, green pepper, tomato, hash browns, salsa, etc.

**Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

**Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. (or use 2 burner Roasting Pan for more)

**Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

***Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

2009-06-02T18:48:00.005-06:00

Our Deep Covered Baker allows you to cook a pork tenderloin in the microwave, giving you a head start on speedy sandwiches and salads.

1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Smoky Barbecue Rub

On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin using Utility Knife. Brush pork with oil using Chef’s Silicone Basting Brush. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub.
Cover baker; microwave on HIGH 6-10 minutes, checking temperature at 6 minutes and then at every 2-minute interval or until Pocket Thermometer registers 150˚F. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160˚F for medium doneness).
See the additional recipes for Miniature Barbecue Pork Sandwiches and Barbecue Pork Salad for ideas on using the Barbecue Pork Tenderloin.

Yield: 4 servings

Cook’s Tip: This recipe can be doubled easily. Place two tenderloins in Deep Covered Baker; microwave on HIGH 8-12 minutes as directed above.

Here are two easy meals to make with the Barbecue Pork Tenderloin recipe.

Miniature Barbecue Pork Sandwiches
Cut 1 medium onion into ¼-inch-thick slices. Arrange onion slices over
bottom of baker. Prepare pork as directed above; place over onion
slices and microwave as directed. Cut pork into ¼-inch-thick slices.
Arrange sliced pork evenly on 8 small rolls; top pork with onions.
Spread about 1 teaspoon Smoky Barbecue Sauce over top half of
each roll; top sandwiches and serve. An excellent topping for these
sandwiches is Onion-Cranberry Marmalade from The Pampered
Chef® Cooking for Two & More. For other unique flavors,
substitute Citrus & Basil Rub or Crushed Peppercorn & Garlic
Rub for barbecue rub.

Barbecue Pork Salad
Prepare pork as directed. For dressing, combine ¼ cup ranch salad
dressing and 1 teaspoon Smoky Barbecue Rub. Cut pork into strips. Thinly slice half of a medium red onion. In Simple Additions® Dots Large Round Bowl, combine 1 package
(7 ounces) iceberg lettuce salad mix and 2 cups cole slaw mix;
top with onion, 1 cup thawed frozen corn and pork. Drizzle
with dressing.

Here are other flavor variations which use the pork tenderloin cooked in the Deep Covered Baker.

1.Jerk Pork Tenderloin with Rice: Slice 1 medium red bell pepper into thin strips, arrange evenly over bottom of baker. Prepare pork as directed, substituting Jamaican Jerk Rub for the barbecue rub. Slice pork; serve over rice. Sprinkle with sliced green onions.

2.Southwest Pork Fajitas: Slice 1 medium onion and 1 medium green bell pepper; arrange evenly over bottom of baker. Add 1 pressed garlic clove to baker. Prepare pork as directed, substituting Southwestern Seasoning Mix for barbecue rub. Slice pork into strips, return to baker and toss with onion and pepper. Serve with warm tortillas. Garnish with shredded cheese, salsa, sour cream and guacamole, if desired.

FREE SHIPPING on all Deep Covered Baker orders!

Southwestern Cobb Salad

2009-05-26T09:24:00.004-06:00

Dressing:
1/4 cup milk
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbls lime juice
1 Tbls Pantry Southwestern Seasoning Mix

Salad
1 lb boneless, skinless chicken breasts (about 3-4)
Salt and ground black pepper
1 tsp vegetable oil
3 hard-cooked eggs, sliced
1 avocado, peeled and cubed
1 large red bell pepper, seeded and diced
1 cup canned black beans, rinsed and drained
1 (10 oz) pkg torn romaine lettuce (8 cups)
1/4 small red onion, cut into thin wedges
6 slices bacon, crisply cooked and cut up (optional)

1. For dressing, pour milk into Measure, Mix, & Pour. Add mayonnaise, sour cream, lime juice and seasoning mix; mix until well blended. Refrigerate at lest 1 hour to allow flavors to blend.

2. Meanwhile, for salad, season chicken breasts with salt and black pepper. Heat oil in Professional (10 in) Skillet over medium heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in the center. Remove chicken from skillet; cool slightly. Cut chicken diagonally into thin strips using Chef's Knife. Wrap tightly and refrigerate until ready to assemble salad.

3. Prepare hard-cooked eggs as directed in Cook's Tip. Slice eggs using Egg Slicer Plus. Cut avocado in half; remove pit and peel. Cut avocado into 1/2-inch cubes and dice bell pepper. Drain and rinse beans in small Colander.

4. Place lettuce in serving bowl. Slice onion into thin wedges; toss with lettuce. Arrange remaining salad ingredients in rows on Oval Platter. To serve, top lettuce with salad ingredients using Large Serving Tongs. Drizzle with dressing.

Makes 6 servings.

Cook's Tip: To prepare hard-cooked eggs, place eggs in Petite (1 1/2 qt) Saucepan. Cover with water about 1 inch above eggs. Bring water to a boil. Remove saucepan from heat. Cover and let stand 20 minutes. Immediately run cold water into pan to cool eggs. Peel shells.

Toss cubed avocado with a little fresh lime juice to prevent it from turning brown.

June Host Specials

2009-05-26T09:11:00.004-06:00

Get 60% off and another one FREE!!!
Save 60% on Collapsible Serving Bowls: 8 qt-$10; 4 qt-$8; 2 qt-$6

1. Save 60% on ONE bowl
when your Show has up to
$499.99 in guest sales.
• NEW 2 qts. (#HT01)

A $15 value!

2. Save 60% on up to TWO bowls
when your Show has $500 –
$699.99 in guest sales.*
• NEW 2 qts. (#HT01)
• NEW 4 qts. (#HT02)

A value of up to $35!

3. Save 60% on up to THREE bowls when your Show has$700 or more in guest sales.*
• NEW 2 qts. (#HT01)
• NEW 4 qts. (#HT02)
• 8 qts. (#HT03)

A value of up to $60!

PLUS:
Exclusive retired products! Your choice FREE! Receive ONE Chillzanne Server FREE with guest sales of $650 or more.
Chillzanne Rectangle--$35 value
Chillzanne Sectional Server--$49.50 value

Honey Barbecue Chicken Wings

2009-05-26T09:09:00.001-06:00

Ingredients:

16 chicken wingettes or drumettes (about 1 1/2 pounds)
2 tablespoons Pantry Barbecue Seasoning Mix
1/4 cup ketchup
2 garlic cloves, pressed
1 tablespoon vinegar
1 tablespoon honey
8 cups assorted vegetable dippers such as carrot and celery sticks, red and green bell pepper strips and cucumber slices (optional)
Ranch salad dressing (optional)

1. Preheat oven to 450ºF. Rinse chicken wings under cold water and pat dry using paper towels. In a bowl, combine seasoning mix, ketchup, garlic, vinegar and honey; mix well. Set aside 1/4 cup of the sauce mixture. Add wings to batter bowl; toss to coat .

2. Arrange chicken wings in a single layer in square baker. Bake 30-35 minutes or until chicken is no longer pink. Remove baker to cooling rack. Brush wings with reserved sauce.

3. To serve, arrange wings on platter. Serve with assorted vegetable dippers and ranch dressing, if desired. Serve.

Yield: 8 servings or 16 sample servings

Classic Mini Cheeseburgers

2009-05-18T18:19:00.004-06:00

Try these cute mini burgers...The kids will LOVE them!!!

Ingredients:

1 medium onion (about 1 cup/250 mL
finely chopped)
¼ cup (50 mL) finely chopped fresh parsley
1½ lb (750 g) 90% lean ground beef
2 garlic cloves, pressed
1 tsp (5 mL) salt
6 slices American or mild cheddar cheese
8 hot dog buns
24 hamburger dill pickle slices

1. Preheat oven to 450°F (220°C). Finely chop onion and parsley using Utility Knife. Combine beef, onion, parsley,
garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef
mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.

2. Meanwhile, cut cheese into quarters; set aside. Slice buns apart neatly at seams (do not separate tops from bottoms).
Trim about ¼ in. (6 mm) from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total
of 24 square mini buns; set aside.

3. Remove bar pan from oven. Pour off juices, if necessary, and cut beef mixture into 24 squares using Pizza Cutter.
Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun
bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.

4 . To serve, place one burger with bun top onto one bun bottom. Repeat with remaining burgers and bun bottoms.
Serve immediately.

Yield: 24 mini burgers

U.S. Nutrients per serving (2 burgers): Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg,
Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g

Help Whip cancer!

2009-05-14T12:25:00.001-06:00

I’m wearing pink today so it reminds me to talk about breast cancer education and early detection programs through our Help Whip Cancer® campaign, we are dedicated in helping the American Cancer Society® whip cancer in May. I know you see lots of pink items but at The Pampered Chef®, we believe in offering items that will not only make a difference in whipping cancer, but will also make a difference in your everyday lives. That’s right, I have special products that are only available in May…talk to me right away because when you select one of my May dates to host your Cooking Show you can add these products to your home for free! I have found that guests love to be invited to a Help Whip Cancer® Cooking Show wouldn’t you agree?

Mexican Chicken Lasagna

2009-05-04T20:24:00.005-06:00

Mexican Chicken Lasagna is a microwave lasagna with authentic Mexican flavor, and it’s made in the Deep Covered Baker.

Ingredients

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Directions:

1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper(R). Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g
Cook's Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.

Shopping List:

1 small bunch fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese
1 medium onion
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

Cook's Tip: Spicy enchilada sauce can be used for more kick.

May Specials

2009-05-03T08:35:00.002-06:00

May is an awesome month for Pampered Chef!

We Sponsor Help Whip Cancer® with exclusive pink products!

These cute pink products can only be purchased May 2009 and then they will be gone!

Four square glass plates with a dainty pink and white daisy border.

$21.50

Cake Tester.....Everybody needs one!

$3.50

Pink Flexible Scraper

With its long handle and silicone tip, this product makes it ideal for use in jelly and honey jars.

$7.00

The Pampered Chef® Favorites Recipe Card Collection

Fifteen of our most requested appetizer, main dish and dessert recipes.

$5.00

Dots Microfiber Towel

Adorable white polka dots dress up pink microfiber. Sold individually.

$8.50