Mealtime Magic With Margie ONeil

10/01/2023

October the 1st is the beginning of PC’s Holiday Season. I’m so excited to share these cool Yule baking tools and gift ideas with you! Some are for a limited time, while supplies last.

09/18/2023

Happy National Rice Crispy Treats Day! Halloween Rice Krispie Treats are quick and easy to make, fun, and frighteningly delicious. Here’s a twofer recipe for both Frankenstein and Ghost Rice Crispy Treats.

Prep Time: 5 mins
Cook Time: 20 mins
Yield: 24 Servings
Recipe courtesy of:

Ingredients:
1 Tbs butter
7 cups mini marshmallows
¼ tsp salt
¼ teaspoon vanilla
6 cups puffed rice cereal
neon green food coloring gel optional
12 oz bright green candy melts
6 oz bright white candy melts
2-4 tbs refined coconut oil or shortening
candy eyes
2 tubes of black frosting

Instructions:
• Line a baking sheet with parchment paper- set aside. Butter or spray with non stick cooking spray a 9x13 baking dish- set aside.
In a medium stock pot over medium low heat melt butter. Add in marshmallows and neon green food coloring (if using for Frankenstein treats). Stir until fully melted.
• Once fully melted, remove from heat and stir in the puffed rice cereal.
• Press the rice krispies into prepared 9x13 baking dish and let cool. Once the rice krispies are cooled and have set up cut them into 24 squares.

For the Frankenstein Rice Krispie Treats:
• Melt the green candy melts in the microwave at 50% power. Heat for 30 seconds, stir and repeat until candy melts have completely melted. If the mixture is too thick add in 1 tbs of coconut oil or shortening, stir thoroughly and test the thickness. If still too thick add more coconut oil, 1 teaspoon at a time until it is your desired thickness. The candy melts should be fairly smooth and liquidy.
• Dip one of the broad sides of the rice crispy squares into the green candy melts and set on the parchment lined baking sheet to harden. Right after dipping the rice crispy treats place the eyes on the them.
• Using a piping bag filled with black frosting and a Wilton #3 writing tip, pipe on the hair and scars.

For the Mummy Rice Krispie Treats
• Melt the white candy melts in the microwave at 50% power. Heat for 30 seconds, stir and repeat until candy melts have completely melted. Again, if the mixture is too thick add in ½ tbs of coconut oil or shortening, stir thoroughly and test the thickness. If still too thick add more coconut oil, 1 teaspoon at a time until it is your desired thickness. The candy melts should be fairly smooth and liquidy.
• Add a little of the candy melts to the back of the candy eyes and place two in each rice krispie square.
• Place the white candy melts in a piping bag with a Wilton #104 tip and pipe on lines to look like mummy wrappings.

Notes:
For the Black Frosting:
• Store bought black frosting can be found in the baking aisle or the cake decorating isle and comes in a tube. You will probably need several tubes to decorate these.

09/01/2023

PC’s New Fall products are here! Be the first to check them out. If you want to earn them FREE, simply reply, text, PM. IM, or e-mail me!
www.pamperedchef.com/pws/margieoneil

07/15/2023

Liv and I made farm-fresh scrambled eggs and cinnamon toast w/strawberries for breakfast yesterday, and saved some back for her Daddy too!
PC’s cup slicer made slicing the strawberries a breeze, without the worry of Liv slicing herself!
Hat tip to Beverly Shaw-Kuhn for the eggs! They’re so good!

07/04/2023

Happy Independence Day! 🇺🇸

06/18/2023

Happy Father’s Day!
When I think of a favorite food or recipe of my Dad’s, I can’t narrow it down to one specific item, or even one cuisine.
My Dad was an exceptional cook and grill master. He’d never tell us what it was that he’d made, but asked only that we try one bite, saying “if you don’t like it, just spit it out in your napkin.”, which I did with our sons and try doing w/our grandchildren, and I imagine is where, to this day, I get my zeal for trying new foods!

06/03/2023

I have a party host, who’s working to get this month’s double rewards, and new Summer Products, so if you’re thinking of placing an order, I’d greatly appreciate it if you’d order through her party, unless you’d like to host one yourself!

With the all-to-busy lives we lead, our time is precious. Pampered Chef offers kitchen ware that saves you time you spend preparing you and your loved ones delicious meals, snacks, and treats, makes meal prep simpler, and cleanup a breeze.Sincerely,Margie ONeilIndependent PC Senior Consultant(502)52...

05/21/2023

SUNDAY FUNDAY: Want a breakfast recipe that’s quick and easy to make, low in carbs and packed with protein? Try these Zucchini Egg Muffins. They’re great for busy mornings, prepping for your week ahead, and a good way to sneak in some veggies too. You can add any fillings you like, so use what you have on hand.

You can top off a salad, slice up onto avocado toast or simply grab from fridge and eat it on the go.

Prep Time: 10 min
Cook Time: 20 min
Yield: 12 egg cups
Recipe courtesy of: Caitlin Rule -
Goodness Avenue

Ingredients:
2 large zucchini
12 large eggs, or 24 lg egg whites.
12 cherry tomatoes or 1 large
tomato, chopped. * Note: if you’re
not a fan of tomatoes replace
with equal parts diced bell
peppers, diced broccoli and/or
sautéed mushrooms.
3 tbsp chives, finely chopped
Salt and pepper, to taste
Optional:
Cheese: shredded cheddar,
parmesan, crumbled feta or goat
cheese would provide additional
flavour and creaminess.
Basil
Red Pepper Flakes
Italian Seasoning
Added Protein(s):
1 tsp Bacon, Sausage or Ham per
muffin tray.
Top w/hot sauce, greek yogurt, avocado, chives or even salsa, for serving.

Prep:
• Preheat oven to 350°F.
• Using a vegetable peeler, peel the zucchini’s into long strips.
• Grab a muffin tray and oil it.
• Add 2 zucchini strips to wrap around each muffin cup cavity. If your using small zucchinis you may need 3 strips.
• Once the zucchinis are in the muffin tray, crack an egg into each one. Then, top each egg with your chopped tomato or substitute veggie(s), chives, sea salt, black pepper, herbs, cheese and additional protein, if using.
• Bake for 18-20 minutes, or until the egg whites are set and cooked to your liking. Once they’re done, remove them from the oven, and serve or store them after they’ve cooled.

To Store:
• Refrigerate any leftovers or make-aheads in an airtight container, for up to one week.
• Freeze for up to one month. When you’re ready to eat them, simply follow the reheating instructions below.
• To reheat, place your egg cups in the microwave for 30 seconds. To keep egg cups from getting soggy
when reheating, wrap each egg cup in a paper towel to soak up excess liquid before placing in the microwave. You can also reheat them in the oven, at 300°F, for 5-6 minutes, if you prefer. If you do this method, it’s recommended to decrease the initial cook time on your egg cups by 1-2 minutes, so that the eggs don’t get overcooked!

05/04/2023

Cheers to the Fourth, and Baby Yoda! 🥃

Ingredients:
1.5 oz. Coconut Rum
1 oz. midori
1 oz. lime luice
1 oz. pineapple juice
2 dark cherries for garnish cucumber, garnish to make ears

Prep:
Shake ingredients vigorously in a shaker with ice.
Strain into a cocktail glass and garnish with 2 dark cherries and limes to make the eyes and ears.

04/28/2023

Tonight for dinner I made braised beef spare ribs, buttery new potatoes, and bacon wrapped asparagus.

04/27/2023

Tonight’s dinner was Swiss Fondue and Steak Strip Campanella with Mushrooms, Green Onions and Parmesan Cheese.

04/26/2023

Monday night our 5 yr old granddaughter, Liv, and I made Shrimp Linguini with Spinach, in a creamy Alfredo Sauce, for dinner, and served it with Garlic Bread and a salad. Her favorite thing was the garlic bread, go figure.