Thursday, May 13, 2010

Help Whip Cancer and only $1 Shipping!! Through Saturday only!

$1.00 from each of the products below goes to the fight against cancer. Now through Saturday only $1 shipping and handling on all orders! You can mix the "Help Whip Cancer" products below with current catalog products also. Shipping is just $1.00 Only through Saturday at 10pm!

Re-usable Shopping Bag
NEW!  #GU49 Help Whip Cancer® Reusable Shopping Bags Help Whip Cancer® Reusable Shopping Bags - $4.50 Set of two.
Pink & White Dots Martini Glasses
NEW! #GU45  - $44.50
Perfect for drinks and desserts! Set of four. 8.5-oz. capacity.
Pampered Chef Help Whip Cancer Special!
Pink Color Coated Tomato Knife
NEW! #GU46 - $15.00
Glide through tomatoes and bagels with ease! 4 1/2" nonstick stainless serrated blade. Includes protective storage cover.
Sweet Honey Vanilla Sprinkle
 NEW! #GU47- $6.50
Authentic honey flavor paired with vanilla is perfect to sprinkle on cookies, cupcakes, pancakes and even grilled fruit. Use it to rim the Pink & White Dots Martini Glasses for a special treat! 5.5 oz. Contains: soy and wheat.
Pink & White Twixit! Clip Combo Pack
#GU48 - $5.50
One-snap closure keeps bags closed and contents fresh. Set of 10 includes two giant, four large and four small. Freezer-, microwave- and dishwasher-safe.

Friday, April 23, 2010

Join us Tomorrow, Saturday the 24th!

If you have any questions, please don't hesitate to call Becky at 421-2357. Thanks! Hope you can join us =)

Wednesday, February 17, 2010

Stoneware Sale!!! And new Recipes!

Save 20% off all unglazed stoneware!!
Valentines Day might have passed but LOVE is still in the air at the Pampered Chef!
Sale through Feb. 24th! This week only!

To take advantage of this great offer please call or email your orders in by Feb. 24th. If you have any questions let me know - Thanks! And Happy Cooking!
(828) 421-2357 or

Glazed Honey Cake

3 cups (750 mL) all-purpose flour
2 tsp (10 mL) pumpkin pie spice
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
2 cups (500 mL) chopped peeled Granny Smith apples (about 2 medium)
2 tsp (10 mL) orange zest
3 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) honey
3/4 cup (175 mL) vegetable oil
1/2 cup (125 mL) brewed coffee, cooled
1 cup (250 mL) powdered sugar
3-4 tsp (15-20 mL) orange juice

1. Preheat oven to 325°F (160°C). Spray Stoneware Fluted Pan or 11 cup (2.8 L) tube pan with nonstick cooking spray. For cake, combine flour, pumpkin pie spice, baking powder, baking soda and salt in small bowl; set aside.
2. In large bowl, beat eggs on medium speed of electric mixer. Add sugar, honey, oil and coffee; beat until smooth. Add flour mixture; beat just until combined. Fold in apples and zest. Pour batter into pan.
3. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until wooden pick inserted near center of cake comes out clean.
4. Cool cake in pan 10 minutes. Loosen from sides and center tube. Invert onto cooling rack and cool completely. Combine frosting ingredients and spread over cooled cake. Cut cake into slices and serve using Slice ‘N Serve®.
Yield: 16 servings
Nutrients per serving: Calories 320, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 4 g, Sodium 230 mg, Fiber less than 1 g

BBQ Meat Loaf
1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup barbecue sauce, divided
1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper


1. Preheat oven to 350°F. Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
2. Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
3. Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.

Yield: 6 servings
Nutrients per serving: Calories 280, Fat 13 g, Sodium 660 mg, Fiber 2 g

Monday, February 1, 2010

Bread Bowl Artichoke Dip - All time crowd pleaser!

The Pampered Chef ®

Bread Bowl Artichoke Dip


2 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
Vegetable oil
4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) milk
1 can (14 oz or 398 mL) artichoke hearts in water, drained
1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
8 oz (250 g) sour cream
Grated fresh Parmesan cheese (optional)

Preheat oven to 450°F (230°C). 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 (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) 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 (30 mL) juice. Stir juice and sour cream into 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/500 mL dip)
Nutrients per serving: (about 2 tbsp dip/30 mL 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.
© 2009 The Pampered Chef used under license.

Friday, January 29, 2010

The Pampered Chef ®

Sun-Dried Tomato & Sausage Risotto

1/2 cup oil-packed sun-dried tomatoes
1 medium onion (1 cup finely chopped)
3 garlic cloves, pressed
1 cup Arborio rice (see Cook’s Tip)
1 tbsp olive oil
2 cans (14 oz each) 33% reduced-sodium chicken broth (about 3 1/2 cups)
2 oz Parmesan cheese, grated (about 1/2 cup packed)
2 links hot Italian sausage (about 8 oz)
1/4 cup finely chopped fresh parsley (optional)
Additional grated fresh Parmesan cheese and finely chopped fresh parsley (optional)
Drain tomatoes using small Colander. Slice tomatoes using Santoku Knife; set aside. Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press, rice and oil in Deep Dish Baker; spread mixture evenly over bottom of baker. Cover with Parchment Paper and microwave on HIGH 2-4 minutes or until onion is translucent, stirring every 2 minutes. Stir in broth; microwave 9-10 minutes or until broth begins to simmer. Stir in tomatoes; microwave 7-9 minutes or just until rice is tender and mixture is creamy.

Meanwhile, grate cheese using Rotary Grater; set aside. Remove casings from sausage using Boning Knife. Cut sausage in half lengthwise, then crosswise into 1/2-in. nuggets. Place into (10-in.) Skillet; cook over medium heat 8-10 minutes or until browned and cooked through. Remove from heat and drain.
Carefully remove baker from microwave. Stir in cooked sausage, cheese and parsley, if desired. Serve risotto with additional grated fresh Parmesan cheese and parsley, if desired.

Yield: 4 servings
Nutrients per serving: Calories 490, Total Fat 27 g, Saturated Fat 9 g, Cholesterol 55 mg, Carbohydrate 46 g, Protein 20 g, Sodium 1180 mg, Fiber 2 g
Cook's Tip: Arborio rice is an Italian short grain rice. It is most commonly used in risottos because its high starch content lends a creamy texture.
Unseasoned converted rice and 1 oz cream cheese can be substituted for Arborio rice. Prepare as recipe directs through Step 2, substituting converted rice. Stir in cream cheese and ingredients as directed in Step 3.

Cook's Tip: Arborio rice is an Italian short grain rice. It is most commonly used in risottos because its high starch content lends a creamy texture.

Thursday, January 28, 2010

I'm so excited to offer Premier Designs Jewelry shows also!!

Call today to book your show! I'll still have a few date left before this amazing deal is gone! You'll be earning FREE Jewelry and helping me reach my goal! Thank you!!
My cell is (828) 421-2357

Wednesday, January 27, 2010

Just in time for Game day

Deluxe Cheeseburger Salad -------------------------
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


1. 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.
2. Cut onion in half crosswise using Utility Knife. 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. Set onion and tomatoes aside.

3. 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(R).
4. 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 19 g, Sodium 750 mg, Fiber 2 g

Chocolate-Caramel Pecan Cakes

2 tbsp sugar
3/4 cup pecan halves, divided
1/2 cup semi-sweet chocolate morsels
1/4 cup vegetable oil
3/4 cup sour cream
1 egg
1 pkg (9 oz) devil's food cake mix

1/3 cup caramel ice cream topping
1/3 cup semi-sweet chocolate morsels


1. For cakes, spray six Prep Bowls with vegetable oil using Kitchen Spritzer; blot out excess using paper towel. Coat evenly with sugar; set aside. Place pecans in Small Micro-Cooker(R). Microwave, uncovered, on HIGH 1-2 minutes or until fragrant, stirring every 30 seconds. Using Sauté Tongs, set aside six pecan halves for garnish.

2. Combine chocolate morsels and oil in Classic Batter Bowl. Microwave 30-60 seconds or until smooth, stirring every 30 seconds. Add sour cream and egg; whisk until smooth. Grate remaining pecans into batter bowl using Rotary Grater. Add cake mix and mix until combined using Small Mix 'N Scraper(R).

3. Divide batter evenly among prepared bowls using Medium Scoop. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in centers comes out clean. (Tops of cakes will appear wet, but edges will appear cooked and dry.) Carefully remove bowls from microwave using Chef's Tongs. Invert bowls onto Cutting Board using tongs; leave bowls over cakes and cool 5 minutes.

4. Meanwhile, for sauce, combine ice cream topping and chocolate morsels in Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted and smooth, stirring once. Place cakes onto serving plates. Top each cake with about 2 tbsp sauce and one reserved pecan half.

Yield: 6 cakes

Nutrients per serving: (1 cake): Calories 640, Total Fat 38 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 71 g, Protein 8 g, Sodium 460 mg, Fiber 5 g

Cook's Tip: These cakes can be baked in a conventional oven, if desired. Place Prep Bowls onto Medium Sheet Pan and bake at 350°F for 30-34 minutes. Proceed as recipe directs.

Smoky Buffalo Chicken Wings

24 chicken wing drumettes (2 1/2-3 lb)
1/2 tsp salt
1 tsp vegetable oil
1/4 cup buffalo wing sauce or Louisiana-style hot sauce
2 tbsp Smoky Barbecue Rub

Celery & Dip
4 large stalks celery
1/2 cup mayonnaise
1/3 cup sour cream
1/4 tsp coarsely ground black pepper
1/4 cup (1 oz) crumbled blue cheese


1. For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Sauté Tongs. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.

2. Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in.) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.

3. Carefully remove baker from microwave and remove lid, lifting away from you. Drain wings in large Colander. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.

4. Combine hot sauce and rub in Stainless (6-qt.) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.

Yield: 8 servings

Nutrients per serving: (3 wings, 2 celery sticks and about 2 tbsp dip): Calories 300, Total Fat 25 g,
Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 2 g, Protein 16 g, Sodium 670 mg, Fiber 1 g
Cheesy Chicken Chilaquiles

This Mexican classic, a mixture of tortilla chips, cheese, vegetables and meat, gets an update as a layered microwave casserole.


1 1/2 lb (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro
12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)


1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.

3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
Yield: 8 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)
Cook’s Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.

Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.

Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.

Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
© 2010 The Pampered Chef used under license.