1998

Try our baked apple cider donut recipe https://www.pamperedchef.com/pws/pcwmel/recipe/Breakfast+%26+Brunch/Baked+Apple+Cider+Donuts/1435477

Baked Apple Cider Donuts The intense flavor of these donuts comes from adding apple sauce and apple juice concentrate.

Just got my kit I'm so excited to help you all with all your Pampered Chef needs

1998 updated their address.

1998 added a Shop on Website button to their Page.

Hey everyone I know it's been a long long time since I've posted but I just wanted to let you know I just jumped back into my Pampered Chef business so stay tuned for everything PC 😊

Februarys host special!
https://www.pamperedchef.com/iceberg/cc/nh/feb20-host.jpg

www.pamperedchef.com

Februarys customer special
https://www.pamperedchef.com/iceberg/cc/nh/feb20-guest.jpg

www.pamperedchef.com

Strawberry Buttermilk Pound Cake

Ingredients
1/2 cup shortening
1/2 cup butter
2 cups granulated sugar
3 ounce package strawberry gelatin I used Jello brand
5 large eggs at room temperature
1 cup buttermilk (whole milk can be used) at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
2 and 1/2 teaspoon baking powder
1 tablespoon vanilla extract

Instructions
Sift flour, salt, and baking powder together.
Preheat oven to 325 degrees. Prepare a 10-inch bundt pan with solid vegetable shortening then sugar or flour.
In the bowl of a stand mixer, cream together shortening and butter. Add sugar and mix until fluffy.
Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.
Add strawberry gelatin to the flour mixture. Whisk to combine.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. (1/3 flour mixture, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour)
Pour batter into the Fluted Cake Pan and smooth top.
Bake in 325-degree oven 65 to 70 minutes.
Allow cake to cool for 10 – 15 minutes then carefully turn out on a serving tray.

***I made this tonight but I used the Stoneware Bundt Pan that we no longer have.

Help me grow my business by inviting your friends to like my page. Comment how many people you invited and when we get 20 new likes I'll give out a prize 😊

Book a virtual party with me in February and get 60 percent off Rockcroks and Stoneware

Perfect for game day!

Slow Cooker Creamy Chicken Nacho Sauce

Prep time
5 mins

This Slow Cooker chicken nacho sauce is very simple to make, but flavorful with a Tex-Mex flair. Great for potlucks along with tortilla chips and avocado.

Ingredients
• 2 (10 oz) cans cream of chicken soup
• 1 (14 oz) can black beans, drained
• 1 (14oz) can Rotel
• 1 cup shredded cheddar cheese
• 2 large chicken breasts
• Salt & Pepper, to taste
Instructions
1. Place everything in the Slow Cooker (I use the Rockcrok Everyday Pan) and cook on low for 4-6 hours (or high for 2-3). Remove chicken breasts and shred with the Quick Shred, then return to the Slow Cooker. Stir in 1 additional cup of cheddar cheese right before serving.
2. Serve over tortilla chips and garnish with whatever you like: sour cream, cheese, avocado, pico de gallo, diced tomatoes, sliced black olives, cilantro, etc.
Recipe by Wishes and Dishes

Finished ice cream taste pretty good to 😊

Making ice cream for the first time in our ice cream maker

Chocolate Chunk Skillet Cheesecake -

36 oz tub refrigerated Nestle Tollhouse chocolate chip cookie dough
2 pkg (8 oz) cream cheese
2 eggs
1/2 cup sugar
1/4 cup self rising flour
1/2 cup semi-sweet chocolate morsels
1/2 cup toasted pecans or walnuts, optional
Vanilla ice cream, optional

Preheat oven to 350. Divide dough into three equal portions. Press two portions into the bottom of 12” Nonstick Skillet. Crumble remaining dough into Small Batter Bowl. Set aside. In Classic Batter Bowl, whisk cream cheese until smooth. Add egg, sugar and flour. Whisk until smooth. Spread mixture over dough in Skillet. Sprinkle crumbled dough over filling. Bake 30-32 minutes or until topping is golden brown and center is slightly puffed. Meanwhile place chocolate morsels in Micro-Cooker. Microwave, uncovered, on high 30-60 seconds or until chocolate is melted and smooth, stirring after 20-second intervals. Drizzle melted chocolate over Cheesecake. Top with toasted pecans. Serve slightly warm with ice cream, if desired.

QUICK COOKER CREAMY TUSCAN CHICKEN PASTA

Ingredients
• 1 (32 oz) carton chicken broth plus I can of chicken broth.
• 1/2 cup oil packed sun dried tomatoes with herbs, drained and dab excess oil off with paper towels, chopped. I actually use the ones in a foil pack with no oil.
• 2 tsp Pampered Chef Italian seasoning
• 1 Tbsp minced garlic using the garlic press
• Salt and freshly ground black pepper
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes with the salad shears
• 16 oz uncooked campanelle pasta
• 5 oz fresh baby spinach, stems removed
• 1 (8 oz) pkg. light cream cheese, cut into cubes and softened
• 1 1/2 cups finely shredded parmesan cheese (use fresh shredded using the Microplane Fine cheese grater)
• 1/4 cup chopped fresh basil

Instructions
In the Quick Cooker insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
Stir in chicken and pasta (and try to submerge down into broth).
Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).
Recipe source: adapted from Betty Crocker with some changes

Substitutes for this Tuscan Chicken Pasta Recipe
• Frozen thawed and drained spinach can replace fresh.
• Regular cream cheese will work in place of light.
• If you can’t find campanelle pasta you could substitute another kind of bite size pasta such as cavatappi, bowtie or penne.
• Garlic powder could replace fresh, I’d go with about 3/4 tsp.
• If you don’t want to buy fresh basil then use 1 tsp dried, add it along with Italian seasoning.

Guess what today is, National Popcorn Day

QUICK COOKER DEATH BY CHOCOLATE CHEESECAKE RECIPE

A decadent dessert, perfect for any occasion.

Prep Time 10 minutes
Cook Time 35 minutes
Refrigeration time 12 hours
Total Time 45 minutes

Servings 8

Ingredients
Crust
• 20 Double Stuffed Oreo Cookies with filling
Filling:
• 2 packs room temp cream cheese
• ½ cup sour cream
• 6 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 2 eggs
• 4 oz semi sweet melted chocolate
• 1 tsp vanilla
• Ganache for topping:
• ½ cup chocolate chips
• ½ cup heavy whipping cream
Instructions
Ganache for topping:
• ½ cup chocolate chips
• ½ cup heavy whipping cream
How Do I Make an Oreo Crust?
• Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
• Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.
• Place in the freezer until the filling is ready.
• To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
• Add in your sugar and mix until just combined.
• Add in sour cream and mix until just combined, being careful not to overmix.
• Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
• Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
• Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
• Prepare your Quick Cooker with one cup of water, and place your trivet in the bottom of your pot.
• TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
• Place your pan in your pot, and place the lid on, and make sure it is sealed.
• Place on high pressure for 35 minutes.
• After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
• Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.
• Serve and enjoy!

Guess what today is, National whipped cream day! With our whipped cream maker you can make your own very own

If you ever thought of selling Pampered Chef now's the time to sign up the cooking blender is seriously amazing