Summer's coming ...

JUNE IS JUMPIN’ WITH THE PAMPERED CHEF!!!!!!

CHECK OUT THE RECIPES AT THE END OF THIS POST!

CHECK OUT ALL OUR SUMMER PRODUCTS AT MY WEB SITE

www.pamperedchef.biz/jamiewright

  I am jumping with joy to tell you about why June is so exciting with The Pampered Chef

~ A COOL NEW PRODUCT and FANTASTIC FATHER’S DAY SPECIAL! ~

By viewing this post, you have the exclusive opportunity to PRE-ORDER BOTH!!!!!!!!!!!

AND you can get a Triple Bonus Special from me!

1. Just in time for Father’s Day ~ Save $5 on the GREAT GRILLING SET! Now through June 5 only $14 (Past Hosts: $12.60)

Set includes the Chipotle Rub, the BBQ Rub, and the Jamaican Jerk Rub, Grill it Quick spiral bound cookbook, plus a gift bag.

Want to add to the Great Grilling Set? Choose from multiple grill tools to make a complete grilling package!

BBQ Turner $17.50, BBQ Cleaning Brush $15.00, BBQ Jumbo Turner $18.50, BBQ Basting Brush $17.50, BBQ Tongs $18.50, BBQ Flexible Turner $18.50, BBQ Skewer Set $18.00, BBQ Basting Bottle $15.00

2. Just in time to beat the summer heat ~ the new COOL and SERVE TRAY is only $42! (Past Hosts: $37.80).

See end of email for multiple recipes!

Brand new and only available starting June 1, the new Cool and Serve is definitely the must-have this summer! The green trays stay cold for 6 hours, keeping your eggs, veggies, fruits, meats, and dips cool and safe to eat in the summer sun! The tray completely configures a multitude of ways and is the most versatile “chilled product” we have ever offered! You can pre-order your new Cool and Serve with me!

3. Just in time to save you more money ~ a TRIPLE BONUS FROM ME!

Order through me before June 5 and enjoy some exclusive bonuses!

· First, with your purchase through this email of $60 (before shipping and tax), you will receive for free your choice of either the Kernel Cutter or the Corn Cob Nobs and Corn Butterer Set for FREE!

· As an added bonus, if your order is $120 (before shipping and tax), you will receive the Kernel Cutter or the Corn Cob Nobs and Corn Butterer Set PLUS 2 SPICES/RUBS of your choice for FREE!

SPICES and RUBS

Asian, Dill, Southwestern, Italian, Rosemary, Korintje Cinnamon; Cinnamon Spice Blend

Thai Red Curry, Lemon Pepper Rub, Chipotle Rub; Crushed Peppercorn Garlic Rub, Citrus Basil Rub

Smoky Barbeque Rub, Creole Rub, Jamaican Jerk Rub, Greek Rub, Moroccan Rub

· For your TRIPLE BONUS, if your order is $150 (before shipping and tax), you will receive everything mentioned above PLUS, FREE SHIPPING AND your choice of one item for 60% off – either the set of all 3 Collapsible Bowls, the set of Outdoor Party Sticks, the Grill Basket or the new Grill Tray! (60% off prices = Bowls $24, Sticks $15.60, Basket $10.60, Tray $11.80)

Keep in mind that these totals can be your personal order or get together with some friends and send me a combined order!

Just email me or call me to place your order for this

TRIPLE BONUS!

Orders must be received by June 5 for TRIPLE BONUS offers and for Father’s Day delivery!

If you book one of my open cooking show dates in June or July you can get the cool and serve tray FREE! Email me today for a list of my open dates!

To get you in the spirit of using your new Cool and Serve with great summer dips (both sweet and savory), below are a collection of easy and impressive dips you can use with your new Cool and Serve!

Enjoy! Happy Friday!
Happy Memorial Weekend!

Butterscotch Dip
1 package (8 ounces) cream cheese, softened
1/4 cup butterscotch ice cream topping
1 tablespoon packed brown sugar
1 teaspoon vanilla
Directions:
Combine all ingredients in Small Batter Bowl; mix with Bamboo Spoon until smooth. Chill. Serve with fresh fruit.
Yield: 1 1/4 cups
© 2010 The Pampered Chef used under license.

Caramel Apple Dip
1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup peanuts, chopped
5 apples or pears, wedged
Directions:
Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill. Wedge apples using Apple Wedger; arrange around dip and serve.
Yield: 16 servings (2 cups)
Cook’s Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.
© 2010 The Pampered Chef used under license.

Cheesy Bacon Dip
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 garlic clove, pressed
1 cup (4 ounces) shredded cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled
1 large tomato, seeded and diced, divided (about 1 cup)
1/2 cup sliced green onions with tops, divided
Cocktail bread slices or crackers (optional)
Directions:
Preheat oven to 350°F. In medium bowl, combine cream cheese, mayonnaise and garlic; whisk until smooth. Add cheddar cheese, bacon, half of the tomato and half of the green onions to cream cheese mixture; mix well. Spoon into Mini Baker. Bake 15-20 minutes or until heated through. Top with remaining tomato and green onions. Serve with cocktail bread slices or crackers, if desired.
Yield: 3 cups (24 servings)
 © 2010 The Pampered Chef used under license.

Chipotle Dip
1 cup (250 mL) mayonnaise
1 cup (250 mL) sour cream
2 tbsp (30 mL) Chipotle Rub
Assorted fresh vegetables or potato chips (optional)
Directions:
Combine mayonnaise, sour cream and rub in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend. Serve with assorted fresh vegetables or potato chips, if desired.
Yield: 16 servings (2 cups/500 mL dip)
© 2010 The Pampered Chef used under license.

Citrus and Basil Dip
1 cup mayonnaise
1 cup sour cream
1 tablespoon Citrus & Basil Rub
Assorted dippers such as fresh vegetables or crackers (optional)
Directions:
Combine mayonnaise, sour cream and basil rub in bowl of Chillzanne® Sectional Server; mix well. Cover; refrigerate 1 hour to allow flavors to blend. To assemble, insert frozen inserts into crescents. Spoon dip into bowl. Serve with fresh vegetables or crackers, if desired.
Yield: about 2 cups dip (16 servings)
© 2010 The Pampered Chef used under license.

Classic Dill Dip
1 cup mayonnaise
1 cup sour cream
3 tablespoons All-Purpose Dill Mix
Assorted fresh vegetables or potato chips (optional)
Directions:
Combine ingredients; chill for at least 1 hour. Serve with an assortment of fresh vegetables or potato chips, if desired.
Yield: 16 servings
Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.
© 2010 The Pampered Chef used under license.

Classic Party Dip
1 cup mayonnaise
1 cup sour cream
1 packet Chipotle Ranch Seasoning Mix
Assorted fresh vegetables or potato chips (optional)
Directions:
Combine mayonnaise, sour cream and seasoning mix in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend. Serve with assorted fresh vegetables or potato chips, if desired.
Yield: 2 cups dip (16 servings)
© 2010 The Pampered Chef used under license.

Cool and Creamy Chocolate Fondue
3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)
Directions:
Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.
Yield: 2 cups (16 servings)
Cook’s Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
Use the Apple Wedger to easily cut apples and pears into uniform wedges.
Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.
If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.
© 2010 The Pampered Chef used under license.

Creamy Peanut Dip with Fresh Vegetables
1 package (8 ounces) cream cheese, softened
1/4 cup peanut butter
1 garlic clove, pressed
1 1-inch piece fresh ginger root, cut in half, pressed
1/4 cup milk
1 tablespoon soy sauce
2 teaspoons packed brown sugar
1/8 teaspoon ground red pepper (optional)
1 large red or green bell pepper
Assorted fresh vegetables such as carrots, cucumber, zucchini, mushrooms, bell pepper or celery
Directions:
Place cream cheese and peanut butter in Small Batter Bowl; mix until smooth with Classic Scraper. Press garlic clove and ginger root using Garlic Press and add to cream cheese mixture. Add remaining ingredients except vegetables. V-cut bell pepper using V-Shaped Cutter; place in center of Chillzanne® Platter fitted with Divider. Fill with dip. Cut carrots, cucumber and zucchini using Crinkle Cutter. Slice mushrooms using Egg Slicer Plus®. Cut bell pepper strips and celery sticks using Utility Knife. Arrange vegetables on platter and serve.
Yield: 1 1/2 cups dip (12 servings)
© 2010 The Pampered Chef used under license.

Savory Dip
1 package (8 ounces) cream cheese, softened
1 package (0.7 ounce) dry Italian salad dressing mix
1/4 cup milk
Assorted fresh vegetables such as carrots, cucumber and zucchini, peeled and cut into sticks
Directions:
In Small Batter Bowl, combine cream cheese, milk and salad dressing mix; mix well. Peel vegetables with Vegetable Peeler; cut into sticks. Serve with dip.
Yield: 12 servings (1 1/2 cups dip)
© 2010 The Pampered Chef used under license.

Southwestern Dip
1 cup mayonnaise
1 cup sour cream
2-3 tablespoons Pantry Southwestern Seasoning Mix
Directions:
Combine mayonnaise, sour cream and Seasoning Mix. Cover; chill 1 hour. Serve with fresh vegetables or tortilla chips, if desired.
Yield: 16 servings
© 2010 The Pampered Chef used under license.