Sunday, April 11, 2010
So, I forgot to post yesterday, I apologize. I was so proud of myself that I had posted every day during my first week. I will try to post twice today to make up for it.
I had a Pampered Chef show yesterday for my friend Adele! It was great fun. I love being a Pampered Chef consultant, who wouldn't love having parties as a job? I got to try some new recipes yesterday at Adele's show that I hadn't tried before. I'm so glad she chose the ones she did because man, were they good! I will post the recipes down below.
If any of you ever have any questions about being a Pampered Chef consultant, please let me know. I don't know how to explain to you how much I enjoy it. When I first moved to town, I didn't know anybody outside of my job, and it was hard for me to make friends. Once I started Pampered Chef, I met lots of wonderful people, some of whom I consider my best friends.
Now, not only do I get paid to help people have parties, but I also get to "work" and travel and talk constantly - because I have to for business! - with a couple of my best friends! Yay! What is not to like? And of course I love being able to set my own schedule and be my own boss, too.
And being an independent consultant can fit into anybody's already hectic work schedule - I have a part-time job at the library, I sub at the schools and I also sell Close to My Heart.
Even if you just want some more information about how The Pampered Chef could help you during these hard economic times, please contact me via my e-mail and I will answer any questions you might have. I firmly believe this business could work for anyone!
I promised some recipes, so here they are. Enjoy!
Happy Sunday!! (just pretend for me, please!)
Lime-Berry Mousse Trifle
4-5 limes
6 oz. cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 oz.) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 oz.), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish, optional
Cut ends off two limes with Utility Knife. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes into 1-cup Prep Bowl to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping using Medium Scoop and set aside. Gently fold in remaining whipped topping until smooth with Small Mix 'N Scraper®. Hull strawberries with Core & More and wash using Salad & Berry Spinner. Then thinly slice using the Egg Slicer Plus®, tip up. Place berries in Small Batter Bowl.
Cut pound cake into 1-inch cubes with Color-Coated Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.
Any flavor of sherbet can be used in this recipe, if desired.
Coat additional lime slices with sugar for a pretty garnish.
© 2009 The Pampered Chef used under license
Avocado Salsa Cups
Tortilla Cups:
6 (11-in.) flour tortillas
1 tbsp vegetable oil
Avocado Filling:
2 small plum tomatoes
2 small avocados
2 tbsp chopped fresh cilantro
2 tbsp lime juice
2 garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream
Additional chopped fresh cilantro, optional
Preheat oven to 350°F. For cups, using Pizza Cutter, trim tortillas to form six 6-in. squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. squares. Make a 1-in. cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp. Remove from oven.
For filling, slice tomatoes in half lengthwise using Color-Coated Tomato Knife; scrape out seeds with Core & More and finely dice. Peel and finely dice avocados using Avocado Peeler. Cut off tops of cilantro with Kitchen Shears and then chop cilantro with Food Chopper. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed with Garlic Press and salt in 4-qt Stainless Mixing Bowl.
Fill cups with filling using Small Scoop. Spoon sour cream into resealable plastic bag; trim corner using Kitchen Shears to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.
Yield: 24 servings
© 2009 The Pampered Chef used under license.
Adele also made the following recipes. I've never had the Pecan Tassies before, but am definitely going to make them in the future! Adele said they taste like little Pecan Pies. I've never had a Pecan Pie before, but am definitely going to have to try one now. I thought they tasted like little Pecan Sticky Buns. Either way, YUM, YUM!!
Pecan Tassies
Tart Shells:
½ cup butter or margarine, softened
3 oz. cream cheese, softened
1 cup all-purpose flour
Filling:
2 tbsp. butter or margarine, melted
¾ cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup pecan halves, finely chopped
Powdered sugar, optional
Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts
Cook’s Tips: Butter will provide the best flavor when making these rich, miniature tarts.
You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.
The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.
To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.
© 2010 The Pampered Chef used under license.
No Punch Champagne
1 lemon
1 lime
1 bottle (25.4 oz.) non-alcoholic white wine, chilled
1 quart (32 oz.) ginger ale, chilled
Score lemon and lime with Zester/Scorer. Thinly slice lemon and lime using Ultimate Mandolin fitted with V-Shaped Blade.
Pour wine and ginger ale into Quick-Stir Pitcher, plunge until well mixed. Add citrus zest and any extra slices, and mix again.
Pour into ice-filled glasses; garnish with lemon or lime slices. Serve immediately.
Yield: 7 cups (8 servings)
© 2010 The Pampered Chef used under license.
So, I forgot to post yesterday, I apologize. I was so proud of myself that I had posted every day during my first week. I will try to post twice today to make up for it.
I had a Pampered Chef show yesterday for my friend Adele! It was great fun. I love being a Pampered Chef consultant, who wouldn't love having parties as a job? I got to try some new recipes yesterday at Adele's show that I hadn't tried before. I'm so glad she chose the ones she did because man, were they good! I will post the recipes down below.
If any of you ever have any questions about being a Pampered Chef consultant, please let me know. I don't know how to explain to you how much I enjoy it. When I first moved to town, I didn't know anybody outside of my job, and it was hard for me to make friends. Once I started Pampered Chef, I met lots of wonderful people, some of whom I consider my best friends.
Now, not only do I get paid to help people have parties, but I also get to "work" and travel and talk constantly - because I have to for business! - with a couple of my best friends! Yay! What is not to like? And of course I love being able to set my own schedule and be my own boss, too.
And being an independent consultant can fit into anybody's already hectic work schedule - I have a part-time job at the library, I sub at the schools and I also sell Close to My Heart.
Even if you just want some more information about how The Pampered Chef could help you during these hard economic times, please contact me via my e-mail and I will answer any questions you might have. I firmly believe this business could work for anyone!
I promised some recipes, so here they are. Enjoy!
Happy Sunday!! (just pretend for me, please!)
Lime-Berry Mousse Trifle
4-5 limes
6 oz. cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 oz.) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 oz.), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish, optional
Cut ends off two limes with Utility Knife. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes into 1-cup Prep Bowl to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping using Medium Scoop and set aside. Gently fold in remaining whipped topping until smooth with Small Mix 'N Scraper®. Hull strawberries with Core & More and wash using Salad & Berry Spinner. Then thinly slice using the Egg Slicer Plus®, tip up. Place berries in Small Batter Bowl.
Cut pound cake into 1-inch cubes with Color-Coated Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.
Any flavor of sherbet can be used in this recipe, if desired.
Coat additional lime slices with sugar for a pretty garnish.
© 2009 The Pampered Chef used under license
Avocado Salsa Cups
Tortilla Cups:
6 (11-in.) flour tortillas
1 tbsp vegetable oil
Avocado Filling:
2 small plum tomatoes
2 small avocados
2 tbsp chopped fresh cilantro
2 tbsp lime juice
2 garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream
Additional chopped fresh cilantro, optional
Preheat oven to 350°F. For cups, using Pizza Cutter, trim tortillas to form six 6-in. squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. squares. Make a 1-in. cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp. Remove from oven.
For filling, slice tomatoes in half lengthwise using Color-Coated Tomato Knife; scrape out seeds with Core & More and finely dice. Peel and finely dice avocados using Avocado Peeler. Cut off tops of cilantro with Kitchen Shears and then chop cilantro with Food Chopper. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed with Garlic Press and salt in 4-qt Stainless Mixing Bowl.
Fill cups with filling using Small Scoop. Spoon sour cream into resealable plastic bag; trim corner using Kitchen Shears to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.
Yield: 24 servings
© 2009 The Pampered Chef used under license.
Adele also made the following recipes. I've never had the Pecan Tassies before, but am definitely going to make them in the future! Adele said they taste like little Pecan Pies. I've never had a Pecan Pie before, but am definitely going to have to try one now. I thought they tasted like little Pecan Sticky Buns. Either way, YUM, YUM!!
Pecan Tassies
Tart Shells:
½ cup butter or margarine, softened
3 oz. cream cheese, softened
1 cup all-purpose flour
Filling:
2 tbsp. butter or margarine, melted
¾ cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup pecan halves, finely chopped
Powdered sugar, optional
Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts
Cook’s Tips: Butter will provide the best flavor when making these rich, miniature tarts.
You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.
The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.
To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.
© 2010 The Pampered Chef used under license.
No Punch Champagne
1 lemon
1 lime
1 bottle (25.4 oz.) non-alcoholic white wine, chilled
1 quart (32 oz.) ginger ale, chilled
Score lemon and lime with Zester/Scorer. Thinly slice lemon and lime using Ultimate Mandolin fitted with V-Shaped Blade.
Pour wine and ginger ale into Quick-Stir Pitcher, plunge until well mixed. Add citrus zest and any extra slices, and mix again.
Pour into ice-filled glasses; garnish with lemon or lime slices. Serve immediately.
Yield: 7 cups (8 servings)
© 2010 The Pampered Chef used under license.
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