Kara's Pampered Chef

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Kara Agnew--Pampered Chef Consultant Whether you want to shop for new kitchen tools, get free products by hosting a cooking show, or start your own Pampered Chef business, I can help you do it all.

We made these last night.. A little time consuming but worth it... Yummy

Home made Carmel
Ingredients

• ▢1 cup butter (2 sticks)
• ▢4 cups granulated sugar
• ▢2 cups light corn syrup
• ▢24 ounces evaporated milk (2 cans)
• ▢1 teaspoon vanilla extract

Instructions

1. Line a 9x13'' pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work--9x13'' will yield thicker caramels.
2. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
3. Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.
4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
5. Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
6. Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
7. The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Here is the home made sauce

Pizza sauce

2 - 28oz San Marzano style tomatoes – fire roasted
1 – 12oz tomato paste
4 Tbl Extra Virgin olive oil
4 Tbl Fresh basil chopped or 4 Tbl dried basil
3 tea dried oregano
3 tea sugar
2 tea minced garlic
1 ½ tea Salt

Combine all – I have heated to a simmer for 15min. or just mix and use

Pizza night

Pizza Dough

5 Cups flour (all purpose or OO flour)
1Tbl Sugar
2tea Salt
1 pkg active dry yeast dissolved in 1 Cup water (warm)
2 Tbl Olive oil
1 Cup Water

Combine all ingredients into mixing bowl, Use dough hook medium-low speed 4min. Let dough rest 5 min, continue on medium low speed for additional 2-3 min. Add more flour or water if needed.

Divide dough into 4 pieces, form into ball & rub with olive oil. Place each into Ziploc bag, let sit at room temp for 15 min. Place unused dough in fridge for later use. Keep what dough will be used out for 1 hour. If using dough later let dough get to room temp.

Top and bake @ 525 for 5-7 min.

Here is another one of my husband recipes. Broccoli cheese soup...

Broccoli Cheese Soup with Bacon
4 Tlb butter
1 medium onion
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
1 lb Velveeta cheese
6 slices of bacon cut into 1 inch
1 Jalapeno
½ - 1lb Broccoli (Head)

Step 1: In a large pot cook bacon, when brown add butter (I used 2 Tbl and cook in the grease), add onion, celery, garlic, jalapeno. Cook until onion are translucent.
Step 2: Add Chicken broth and bring to a slight boil. Add Velveeta cheese (cut in 1 inch cubes) stirring occasionally. Once cheese is melted add Broccoli (cook 5 min), add half-and half. This should thicken a bit.
Step 3: Grub time
Note:
I use 4 cups of chicken broth. If using frozen broccoli cook time may vary. I also add more bacon at times.
This is great soup or over noodles.

Check out this awesome knife...

My husband wanted me to post one of his recipes... So this is for him... Cheesy Bean Dip

Cheesy Bean Dip

Ingredients
2 cups Chicken Broth
1 lb Velveeta Cheese
2 16oz cans of Refried Beans
1 7oz can of Green Chiles (mild)

Step 1: In a large pot add Chicken Broth and Green Chiles, bring to a boil
Step 2: Cut Velveeta cheese into 1 inch cubes, add slowly to Broth, stir occasionally, when cheese is melted add Refried beans one can at a time, stirring until smooth.
Step 3: Place in bowl and eat with your favorite chips.

*Note - for a cheese bean burrito - Take tortilla spread refried beans (2 spoon full), add Cheesy Bean Dip and shredded cheese. Warm and eat

On my work this morning I was walking through the local bakery and the smell of blueberry muffins filled the air.. Yum

Blueberry Muffins

Ingredients
• 8 tablespoons butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups Unbleached All-Purpose Flour
• 1/2 cup milk
• 2 1/2 cups blueberries, fresh preferred
• 1/4 cup sugar, for topping
Instructions
1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
2. In a medium-sized bowl, beat together the butter and sugar until well combined.
3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
4. Beat in the baking powder, salt, and vanilla.
5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
7. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
8. Sprinkle about 1 teaspoon granulated sugar atop each muffin.
9. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Here is a great chicken recipe if you have a pressure cooker. You can tell I haven't had lunch yet.

PRESSURE COOKER WHITE CHICKEN CHILI

Prep 5 min
|Cook 25 min
|Ready in 30 min

FILLED WITH CHICKEN, BEANS, AND TONS OF FLAVOR, THIS CHILI IS HEARTY WITHOUT BEING HEAVY, AND IS READY IN UNDER 30 MINUTES. IT’LL SURELY BECOME YOUR GO-TO CHILI!

INGREDIENTS
• 1 green bell pepper
• 1 jalapeño
• 1 medium onion
• 1 tbsp (15 mL) olive oil
• 2 garlic cloves
• ¼ tsp (1 mL) salt
• 2 tbsp (30 mL) flour
• 1½ lbs. (700 g) boneless, skinless chicken breasts
• 2 cups (500 mL) low-sodium chicken broth
• 1 cup (250 mL) frozen corn
• 1 tbsp (15 mL) Southwestern Seasoning Mix
• 4 oz. (125 g) cheddar cheese
• 1 can (15 oz./425 mL) Great Northern beans, drained and rinsed
• 1 cup (250 mL) 2% milk
• Optional toppings: Greek yogurt, fresh cilantro, green onions

DIRECTIONS

1. Cut off the tops of the bell pepper and jalapeño and remove the seeds and veins. Cut the onion, bell pepper, and jalapeño into chunks. Finely chop the bell pepper in the Manual Food Processor and remove. Then, add the onion and jalapeño to the processor; process until finely chopped.

2. Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes.

3. Add the vegetables, garlic pressed with the Garlic Press, and salt to the inner pot. Cook and stir for 2–3 minutes, or until softened. Press CANCEL. Add the flour and stir to coat.

4. Add the chicken, broth, corn, and seasoning mix. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.

5. Grate the cheese with the Microplane® Adjustable Coarse Grater.

6. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

7. Remove the chicken from the inner pot to a medium bowl and chop with the Salad Chopper.*

8. Add the chicken, beans, milk, and ¾ cup (175 mL) of the cheese to the inner pot; stir together. Garnish with remaining cheddar cheese and optional toppings.

Weather outside makes me want a nice hot cup of Hot Chocolate...

Here is a great recipe:

Step 1: Make Homemade Hot Chocolate
While there are many ways to make homemade hot chocolate, we’re sharing our go-to method with a pan and a stovetop.
Hot Chocolate
• 2 cups (500 mL) whole, 2%, skim, almond, oat, or coconut milk
• 3 tbsp (45 mL) cocoa powder
• ¼ cup (60 mL) sugar
• ⅛ tsp salt (0.5 mL) salt

1. Add your choice of milk to the 1-qt. (1-L) Enameled Cast Iron Milk Pan over medium-low heat.

2. Whisk in the cocoa powder, sugar, and salt. Heat this mixture until it’s nice and thick.
Yield: 2 servings

Step 2: Make It Decadent
Want to make your hot chocolate extra chocolatey? As you’re warming up your milk, cocoa powder, sugar, and salt on the stovetop, add a ¼ cup (60 mL) of chocolate chips to the mixture. The chocolate chips will give your hot chocolate a creamier texture and a sweeter taste.

Not sure what kind of chocolate chips to add? You can choose milk chocolate, dark chocolate, white chocolate, or mint chocolate chips. And if you want to try something a little bit different, think butterscotch, peanut butter, or even peppermint chips.

Step 3: Make It Grown Up
You can easily make some spiked hot chocolate for your friends and family by adding a shot of bourbon, peppermint schnapps, coffee liqueur, or raspberry cordial to their individual mugs.

I wanted to share a marinade for steak that I like to use for grilling as well as the stroganoff recipe I just sent out... Enjoy !!

Ingredient Checklist
• ⅓ cup soy sauce
• ½ cup olive oil
• ⅓ cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 1 ½ tablespoons garlic powder
• 3 tablespoons dried basil
• 1 ½ tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• ¼ teaspoon hot pepper sauce (Optional)
• 1 teaspoon dried minced garlic (Optional)
•
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Hello all life has been crazy over the past year or so... With the weather changing I thought I would send out a yummy recipe.

Home made Beef Stroganoff

Ingredients
• ▢2 Pounds Beef Round Steak Cut into thin strips**
• ▢Salt & Pepper To taste
• ▢4 Tablespoons Butter Divided
• ▢2 Cups Sliced Mushrooms
• ▢1 Large Onion Sliced
• ▢2 Cloves Garlic Minced
• ▢¼ Cup All Purpose Flour
• ▢3 Cups Beef Broth
• ▢2 Teaspoons Worcestershire Sauce
• ▢1 Teaspoon Dijon Mustard
• ▢1 Teaspoon Paprika
• ▢½ Cup Sour Cream
• ▢10 Ounces Cooked Egg Noodles

Instructions
1. Slice the beef across the grain into thin strips or bite size pieces. Salt and pepper the beef to taste.
2. Melt 2 Tablespoons of the butter in a large skillet over medium-high heat.
3. Sear the beef strips or pieces until browned on all sides. Remove from pan to a plate and set aside.
4. Melt the remaining 2 Tablespoons of butter in the same skillet.
5. Cook the mushrooms, onions, and garlic until tender.
6. Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.
7. Turn the heat to low and whisk in the beef broth slowly.
8. Allow the broth mixture to come to a simmer and thicken.
9. Once the mixture has thickened, stir in the Worcestershire sauce, dijon mustard, paprika, and sour cream.
10. Stir in the reserved strips of beef and simmer over low heat for 10 minutes.
11. Serve over hot cooked egg noodles

Ok, I think this will be tried out in my kitchen real soon! Actual recipe in the article...7 ingredients!

Ben & Jerry's Shared Their Edible Cookie Dough Recipe So You Can Make It at Home The incredibly easy recipe has just seven ingredients

Maybe my kitchen will be less of a mess now with this gem!

Batter me up please!! 😋

www.pamperedchef.biz/karaagnew.com

I just received my bubble waffle maker!!! I’m so excited to try it out! Maybe I should do a live demo?

Let me know!!

www.pamperedchef.biz/karaagnew.com

Have an amazing Wednesday everyone!! 🍹💛

I’m excited for July 4th...especially the BBQ’s!!

Tell me what your go to favorite dish is at a bbq???

🍔🌭🥧🌽🍉

Yumm! So easy too!
Get your donut pan today

www.pamperedchef.biz/karaagnew.com

Thank you Kim for your order!!

BOAT PRESS SET!!
The Boat Press Set lets you easily turn brownies, cupcakes, and mini loaves into cups and boats by perfectly pressing them when they’re still warm from the oven. Once they're pressed, fill them with the sweet treat of your choice! Prefer savory dishes? Try cornbread cups or boats filled with chili. The possibilities are only limited by your imagination.

www.pamperedchef.biz/karaagnew.com

Today screams ice cream 🍦
Hot, hot, hot outside!
Are you a topping ice cream eater? What kind?

The HOLE day is all about DONUTS!!

Today only, order the donut pan you will get a mini nylon serving spatula for FREE!!! 🍩😋

www.pamperedchef.biz/karaagnew.com

“Let’s hear it for the egg”...
Happy National Egg Day 🍳

Welcome June! The temperature is HOT. June screams backyard BBQ's, ice cream, father's day and national donut day?!
Yippee!

Happy Sunday everyone!
Welcome to my Pampered Chef page! As everyone might know...I love to cook and eat 😋 and so does my hubby TJ.
I’m so excited to start this journey and share recipes, tips and new cooking products.