Karen Tarkington Independent Consultant with Pampered Chef Canada

Strawberry Rhubarb Bundt Cake!! OMG😲this looks so good and it has just been put on my 4th of July menu!! I think I will make it in the Mini Bundt Pan!
STRAWBERRY RHUBARB MIX:
1 1/2 cup chopped rhubarb
1/2 cup chopped fresh strawberries
1/2 tsp cinnamon
1/4 cup granulated sugar
VANILLA CAKE:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
4 tsp baking powder
3/4 cup yogurt (a thick yogurt with the consistency of sour cream: Greek yogurt or Balkan yogurt)
1/4 cup milk
instructions
Preheat your oven to 350 degrees.
Prep your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
In a bowl combine the chopped strawberries and rhubarb with the cinnamon and sugar. Set aside.
In another bowl, using a mixer, cream together the butter and sugar.
Add the eggs, one at a time.
Then add the vanilla.
In a separate bowl, whisk together the flour and baking powder.
In another bowl, mix together the milk and yogurt.
To the butter mix, add 1/3 of the flour mix, then 1/2 the yogurt/milk mix. Repeat until all combined.
Put clumps of the cake batter around the bottom of the pan, followed with the strawberry rhubarb mixture, and repeat until finished.
Bake for 45 minutes.
Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.

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This is my new favorite item and I may have accidentally made some fresh homemade whipped cream every day since I got it! 😜 no preservatives or chemicals!
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See idea below:

❤️ Ditch the store-bought toppings and make your own with the Whipped Cream Maker. With just three ingredients and 30 seconds, you can make your own flavored toppings for pie, sundaes, cakes, waffles, other baked goods, coffee, and hot cocoa. You can also make fresh, homemade butter and super-fluffy scrambled eggs.

❤️ PEACHES AND CREAM DESSERT NACHOS RECIPE

INGREDIENTS
Canola oil for spraying stone and pitas
3 pita pockets (see cook’s tips)
1 tbsp sugar
¾ tsp ground cinnamon
2 peaches
¼ cup pecans, toasted
½ cup heavy whipping cream
1 tbsp powdered sugar
1 tbsp honey
¼ cup white chocolate morsels
1 tsp canola oil

DIRECTIONS
Preheat the oven to 400°F
Spray the Rockcrok® Grill Stone with oil using the Kitchen Spritzer and set aside.

Cut the pita pockets in half down the perforation line with the Coated Bread Knife and then pull apart the halves. Cut each pita in half. Arrange the pita pieces on the stone, slightly overlapping, and spray with oil.

Combine the sugar and cinnamon in the Flour & Sugar Shaker and sprinkle about half on top of the pitas. Bake for 10–12 minutes, or until the pitas are lightly toasted (they’ll crisp as they cool).

Meanwhile, preheat the Executive Nonstick Square Grill Pan over medium heat for 3–5 minutes. Cut the peaches in half and remove the pits. Then slice the peaches, cut-side down, with the Quick Slice. Place the peaches in a small mixing bowl and sprinkle with the remaining cinnamon sugar. Stir to combine.

Grill the peaches for 3–4 minutes, turning halfway through grilling. Transfer the peaches back to the bowl and coarsely chop with the Salad Chopper.

Coarsely chop the pecans with the Food Chopper.

Add the heavy whipping cream, powdered sugar, and honey to the Whipped Cream Maker. Pump the handle for about 30 seconds, or until it reaches the desired consistency.

Combine the white chocolate morsels and oil in the small Silicone Prep Bowl. Microwave, uncovered, on HIGH for 30 seconds, or until it’s melted. Pour half of the melted chocolate into the Chocolate Drizzler.

To build the nachos, drizzle the pita chips with melted chocolate. Top with half of the pecans and peaches. Top with dollops of the fresh whipped cream. Add the remaining pecans and peaches on top and drizzle with the remaining chocolate. 😃😋

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*Rapid-Prep Mandoline: The fastest, easiest way to create slices, dices, and fry cut.
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The 1️⃣ Pan EVERY Baker NEEDS!!

A 9x13 Pan with Lid has soooo many uses!!
Cakes, Brownies, Casseroles.
You can even use it to bring and store cupcakes or cookies! Endless Possibilities!

Some of us are dealing with arthritis in several forms, I know I have it. It affects how I can grasp things. Some things are more difficult to do, such as opening a jar, opening a door with a round doorknob...especially in the winter when it's cold. Below are a list of the tools Pampered Chef carries that make life a little easier for those of us with dexterity problems. Hope this helps. I have the can opener and I really like it. It makes opening cans so much easier when you don't have to grasp so hard to make it work!

These customizable mini quiche cups are great for your next brunch!

INGREDIENTS
1 pkg (14.1 oz.) refrigerated pie crust (2 crusts)
1 tbsp oil for brushing
1½ cups add-ins (like chopped broccoli, ham, peppers, spinach, onion, etc.)
2 oz. sharp cheddar or other cheese, shredded (½ cup)
6 eggs
½ cup heavy cream or half & half
Optional: ¼ tsp each salt and pepper

DIRECTIONS
Preheat the oven to 350°F

Unroll the pie crusts and cut each into triangle-shaped quarters. Brush the wells of the Large Muffin Pan with oil. Press each triangle of dough into the wells of the pan. Reserve the remaining dough for another use (see cook’s tip).
Divide the add-ins and shredded cheese among the wells of the pan.

Whisk together the eggs, cream, salt, and pepper in a large mixing bowl. Add the mixture to each well.

Bake for 30–40 minutes, or until the center of each quiche is puffed and set. Let cool for 5–10 minutes. Yield: 6 servings

Cook's Tips:
Have leftover pie dough scraps? Wrap them in plastic wrap and refrigerate them for up to two days. You can use them for pie chips or the next round of quiche cups!

Customize the quiche cups with whatever add-ins you have on hand.

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Describe your favorite pizza 🍕

Taco Tuesday, what is your favorite?

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The Rockcrok® Everyday Pan got its name for a reason. This pan is the perfect size for one-pot weeknight dinners, and you don’t have to wait to preseason this pan before you can use it, like you do with other ceramic cookware. The durable, high-quality clay material makes it safe to use for every cooking method: Stovetop, broiler, oven, microwave, and grill. And since it’s dishwasher-safe, you’ll find a reason to use it every day.

BEAUTIFUL, DURABLE ENAMELED CAST IRON
Cast iron is a cornerstone of cooking, known for its durability and versatility. Our set of oven-to-table enameled cast iron cookware requires no seasoning. You can use in the oven, on the stovetop, or on induction burners. Each piece is heat safe up to 500°F (260°C) and retains heat to keep dishes warm when serving. Designed with our signature two-handle design so you can easily secure and carry these pans.

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With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

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