Dawn's Pampered Chef Corner

20/05/2024

A Beautiful Container Home Transformation

20/05/2024

Container House Concept And Realisation

03/07/2015

10/04/2015

Guests of April Shows and online customers

When: All the month of April

What: Choose one of five outdoor products free with a $70 purchase

Choose from: •BBQ Tongs, a $20.50 value
•BBQ Turner, a $20.50 value
•Quick-Stir® Pitcher, an $18.50 value
•Collapsible Serving Bowl (2-qt.), a $17.50 value
•BBQ Cleaning Brush, a $16.50 value

10/04/2015

Great Host Specials and Guest Specials with Pampered Chef in April

Guests of April Shows and online customers

When: All the month of April

What: Choose one of five outdoor products free with a $70 purchase

Choose from: •BBQ Tongs, a $20.50 value
•BBQ Turner, a $20.50 value
•Quick-Stir® Pitcher, an $18.50 value
•Collapsible Serving Bowl (2-qt.), a $17.50 value
•BBQ Cleaning Brush, a $16.50 value

April Host Special

Choose One of 15 Products at 60% off!

Who: Hosts of April Shows

When: April 1-30, 2015

What: Choose one of 15 dinner essentials at 60% off

April Host Special

•Double Burner Grill & Grill Press Set $250 Sale$100
•Stainless 12" Covered Skillet $239 Sale $95.60
•Executive 12" Skillet and 12" Glass Lid Set $203 Sale $81.20
•Double Burner Grill $189.50 Sale $75.80
•Executive 11" Square Grill Pan and Grill Press Set $188.50 Sale $75.40
•Stir-Fry Skillet $159 Sale $63.60
•Executive 12" Skillet $159 Sale $63.60
•Executive 11" Square Grill Pan $149.50 Sale $59.80
•Rockcrok® Dutch Oven $139 Sale $55.60
•Rockcrok® Everyday Pan $119 Sale $47.60
•Rockcrok® Casserole $99 Sale $39.60
•Stainless Mixing Bowl Set $99.50 Sale $39.80
•Executive 8" Sauté Pan $52 Sale $20.80
•12" Glass Lid $44 Sale $17.60
•Grill Press $39 Sale $15.60

And, when guest sales at their Show reach $650 or more, they can add the following to their choices:
•8-Piece Stainless Set $585 Sale $234
•7-Piece Executive Set $480 Sale $192
•5-Piece Stainless Set with FREE 8" Sauté Pan $350 Sale $140
•5-Piece Executive Set $320 Sale $128

I still have a few dates open for April! Book now!

10/04/2015

Freezer Meals are the way to go! Sign up now to Join me on May 12th at 7:00pm or Saturday May 16th at 10:00. Deadline is April 18th. You pick your menu, buy your pantry items and then join in the fun at the workshop! Leave with 10 to 20 meals and no mess for you to clean up! What could be better than yummy home cooked meals your family loves and no mess!

24/02/2015

CONSIDER A WORKSHOP!!

WHY TO CONSIDER WORKSHOP: With the Dinners Done Freezer Meal Workshop, our focus as consultants is to provide families with time-saving and budget-friendly meals. These meals truly are a savings if you actually take into consideration how much is spent on making multiple trips to the grocery, not utilizing everything bought (waste of items that go bad before used such as produce), and how expensive it is to eat out, whether fast-food or sit-down restaurants.

THE COST: Don't be alarmed, in fact, the cost at first may seem overwhelming to many at first but I do challenge every guest to take into consideration their current grocery bill. With these workshops the overall average total cost is $180 (groceries and pantry pack combined). Of course pending how someone shops via their preference will flex your numbers (i.e. organic couponing, or sale items etc.) The greatest part about it is for you can look forward to providing 10 meals (potentially almost half a month's worth!) with 4-6 servings at the cost of $3-$4.50 per serving! WOW!

BENEFITS: The best part is once you've attended your first workshop and see just how effective they are plus how much money and time can be saved by attending, many guests want to sign up for another workshop when they are finished!

13/12/2014

Tangy Pepper-Pecan Brie

Ingredients

Tangy Pepper-Pecan Brie
1/2 cup pecan halves1 jalapeño pepper, stemmed and seeded1/4 cup apricot preserves1 4-inch round (8 ounces) Brie cheese with rind, room temperature1 loaf (16 ounces) French baguetteVegetable oil

Directions
1
Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
2
Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
3
Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

Yield:

,
12 servings of

Nutrients per serving:

Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Variations: Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup (150 mL) sun-dried tomatoes in oil, drained, patted dry and chopped for the apricot preserves. Substitute 1 tbsp (15 mL) prepared basil pesto for the jalapeño pepper and 1/4 cup (50 mL) pine nuts for the pecans. Proceed as recipe directs.

Brown Sugar Dijon Brie: Substitute 1/2 cup (125 mL) brown sugar for the apricot preserves, 1 tbsp (15 mL) Dijon mustard for the jalapeño pepper and 1/2 cup (125 mL) sliced almonds for the pecans. Reserve 1/4 cup (50 mL) of the almonds. Chop remaining almonds; combine chopped brown sugar, almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

This recipe can also be prepared using a 20 oz (575 g) round of Brie. Simple double the ingredients for the Brie. Place Brie in the Round Covered Baker or Rockcrok® (2-qt./1.9) Casserole and proceed as recipe directs. Bake 12-14 minutes or until Brie begins to soften.

For a simple garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Brie before baking.

This recipe can also be prepared on the Large Bar Pan, if desired.

Camembert cheese can be substituted for the Brie, if desired.

13/12/2014

Coconut Ice Cream Snowballs

Ingredients

Coconut Ice Cream Snowballs
2 cups (500 mL) any flavor ice cream such as peppermint2 cups (500 mL) thawed frozen whipped topping3 cups (750 mL) sweetened flaked coconut1/4 cup (50 mL) light corn syrup1 bottle (2.25 oz/63.8) colored sugar (about 1/3 cup/75 mL)1 cup (250 mL) prepared chocolate frostingPowdered sugar

Directions
1
Place Large Sheet Pan in freezer at least 15 minutes or until frozen. Line sheet pan with 10-in. (25-cm) piece of Parchment Paper. Using Ice Cream Dipper, scoop eight rounded balls of ice cream onto pan. Freeze 1 hour or until firm.
2
Remove ice cream balls from freezer. Scoop a level scoop of whipped topping over one ice cream ball using Large Scoop. Frost top and sides using Small Spreader (return pan to freezer as needed to prevent ice cream from melting). Sprinkle coconut over top and sides of each snowball, lightly patting coconut to adhere; return to freezer. Freeze at least 2 hours or until firm.
3
Meanwhile, decorate plates with mitten design. Make paper stencil (see Chefs Corner). While holding stencil in place, brush corn syrup onto Plate Simple Additions® Medium Square Plate using Chefs Silicone Basting Brush. Remove stencil. Sprinkle colored sugar over corn syrup; tilt plate to allow excess sugar to fall off corner of plate into CoatingTray. Repeat with remaining plates. Fill Decorator Bottle with frosting and attach round tip. Outline mitten design with frosting.
4When ready to serve, place one snowball onto each mitten design and sprinkle lightly with powdered sugar. Serve immediately.

Yield:

,
8 servings of

Nutrients per serving:

Calories 250, Total Fat 14 g, Saturated Fat 12 g, Cholesterol 15 mg, Carbohydrate 27 g, Protein 2 g, Sodium 105 mg, Fiber 3 g


U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 2½ fat (2 carb)

Cook's Tips:

To easily frost snowballs, place one large scoop of whipped topping onto top of each ball. Spread the whipped topping to bottom of ball using Small Spreader.

To make mitten stencil, cut a piece of paper into an 8-in. square. Draw a mitten design about 6 x 4 in. (15 x 10 cm) in center of paper. Cut out center of paper, being careful not to cut outer edges of paper. Remove mitten cut-out and use remaining paper as a stencil.

Use your favorite colors of sugar and create your own mitten design.

Vanilla frosting can be substituted for the chocolate frosting, if desired.