Adele's Pampered VIPs

TashRee Spriggs you got to try this high protein low carb egg salad. I finally made it!! I'll make it often it's so good!

I think my first attempt at using my smoker was a success!
Alayna Markov and Frank Rogers what say you?

Talk about discipline! These are better than the banana mini muffins I made last week!
Yes Gluten-free and Sugar Free and you can't tell! DELISH!

I need to invest in the Pampered Chef Muffin Pan...but the loaf pan did its thing (it will be available again at the end of the month!)
Www.pamperedchef.com/pws/arogers8
Recipe in the comments!

https://youtu.be/_4Urgx1SQKk?si=ic3e_EGQVjXEUvi2

One of my go tos in the kitchen. Ask me how to get yours!

Pampered Chef’s Rockcrok Collection (2024) With cookware as versatile as Pampered Chef’s Rockcrok® collection, you can’t mess up a meal. It’s so durable you can cook almost anywhere, and transfer food...

https://pamperedchef.zoom.us/rec/play/k0SsI1PpRdhDpiSYj83iDJ5dUmtfz1eqJpL4YUNVp5sZu33FJgfew4pzB2U1AVb1dK-HeTyn__dJ3uK9.0SnVZDWU8M8Ypaw2?canPlayFromShare=true&from=share_recording_detail&startTime=1709686820000&componentName=rec-play&originRequestUrl=https%3A%2F%2Fpamperedchef.zoom.us%2Frec%2Fshare%2FHA8uQ6VZmgkj8tbQyknfwBa5LI-ekKz-O2YYxX-Dj6_oDnBePUd629UnfIuDuA9v.l3x4wmQwunjv0QCs%3FstartTime%3D1709686820000%26utm_source%3Dsfmc%26utm_medium%3DEmail%26utm_campaign%3D030524_LiveEvents_Recording_Consultant_usca%26utm_term%3D%26utm_content%3D030524_LiveEvents_Recording_Consultant_usca

So I put my baking skills to the test!
Keto friendly banana nut bread

Recipe will be in the comments...my Pampered Chef tools made it a breeze to whip up.

https://www.pamperedchef.com/pws/arogers8/shop/2705?sharedByConsultant=963267
* used to crush my walnuts

https://www.pamperedchef.com/pws/arogers8/shop/100833?sharedByConsultant=963267
*to mix all the ingredients

https://www.pamperedchef.com/pws/arogers8/shop/1790?sharedByConsultant=963267
To evenly and neatly place batter into the loaf pan

https://www.pamperedchef.com/pws/arogers8/shop/100020?sharedByConsultant=963267
*portion control pan

Measuring dry ingredients:

https://www.pamperedchef.com/pws/arogers8/shop/2257?sharedByConsultant=963267

https://www.pamperedchef.com/pws/arogers8/shop/2308?sharedByConsultant=963267

January 31 - National Hot Chocolate Day

Hot chocolate has a long and delightful history that goes along with the history of the cacao bean. In fact, the first way that chocolate was enjoyed was as a beverage, although quite different from the way people drink hot chocolate today. When cacao beans were first used by ancient people groups, the beans were likely ground coarsely and placed in hot water to create a bitter drink that was used in religious ceremonies.

As chocolate beans and sugar both became more accessible in Europe, the cocoa solids were then used to make chocolate bars and chocolate candies. But a favorite continues to be the warm, sweet milky beverage that is known as hot chocolate!

By 1828, powdered chocolate was made that made it much easier to stir into milk. And when Nesquik was invented in 1948, the first chocolate milk powder made a quick and tasty addition to milk that could also be heated up into hot chocolate.

HOT CHOCOLATE

THIS CLASSIC FAMILY FAVE COMES TOGETHER EASILY FOR A RICH, CREAMY TREAT. TOP WITH LITTLE MARSHMALLOWS OR WHIPPED CREAM TO MAKE IT A LITTLE MORE SPECIAL.

INGREDIENTS
First Stage
4 cups (1 L) milk
¼ cup (60 mL) brown sugar
¼ tsp (1 mL) salt
Add-In
1 cup (250 mL) semi-sweet chocolate chips
DIRECTIONS
Add the first stage ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.

When prompted to “Add”, press CANCEL. Add the chocolate chips and press PULSE until combined.

Yield:
4–6 servings
Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL): Calories 380, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 53 g, Fiber 3 g, Sugars 49 g, Protein 10 g

Only two more days until groundhog day. Let's take a poll. Use the emoji to place your vote.

☃️ I want Phil to see his shadow
💐 Phil better not see his shadow
❓Who's Phil and why do I care if he sees his shadow or not

January 30 - National Croissant Day

The exact origins of National Croissant Day are unclear, but it likely emerged as a way to celebrate and promote the enjoyment of croissants. Croissants, known for their flaky and buttery layers, have a history rooted in Austria and were popularized in France in the 19th century.

CROISSANT BREAD PUDDING

INGREDIENTS
4 large croissants (about 3 ounces each)
1 red baking apple such as Jonathan
6 eggs
1/2 cup plus 3 tablespoons sugar, divided
2 cups half and half
1 orange
1/2 cup pecan halves, chopped
3/4 cup butterscotch caramel ice cream topping
1/4 teaspoon rum extract
1/2 cup golden raisins
DIRECTIONS
Preheat oven to 350°F. Lightly spray Stone Round Baker with oil using Kitchen Spritzer. Slice croissants from top to bottom into 1/2-inch slices. Set aside 16 of the largest slices. Cube remaining slices and place in bottom of baker. Arrange reserved slices over cubes in an overlapping circular pattern. Using Apple Peeler/Corer/Slicer, core and slice apple, leaving peel on; cut slices in half. Tuck apple slices between croissant slices.
In Classic Batter Bowl, whisk eggs and 1/2 cup of the sugar. Pour half and half into Large Micro-Cooker®; microwave on HIGH 2 minutes or until hot. Slowly add half and half to egg mixture; whisk using Stainless Whisk until well blended. Carefully pour egg mixture over croissants. If necessary, lightly press croissants down to coat.
Zest orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Using Juicer, juice orange to measure 1/4 cup juice; set juice aside. Chop pecans using Food Chopper. Combine remaining sugar, orange zest and pecans; sprinkle over croissants. Bake 30-35 minutes or until golden brown and set in center. Remove from oven to Stackable Cooling Rack; let stand 10 minutes.
Meanwhile, combine ice cream topping, rum extract, reserved orange juice and raisins in Small Micro-Cooker®. Microwave on HIGH 30-60 seconds or until hot; pour into serving bowl. Serve sauce over pudding.
Yield:
Yield: 12 servings
Nutrients per serving:
Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 110 mg, Carbohydrate 36 g, Protein 6 g, Sodium 230 mg, Fiber 1 g

Diabetic exchanges per serving: 2 starch, 1/2 fruit, 2 fat (21/2 carb)

Cook's Tips:
This recipe can be prepared in the Oval Baker, if desired. Preheat oven to 325°F. Prepare as recipe directs; bake 40-45 minutes.

Large croissants can be found in the bakery section of most grocery stores.

Sweetened dried cranberries or regular raisins can be substituted for the golden raisins, if desired.

For cooking and baking, use apples that are flavorful and that are firm enough to hold up to cooking, such as Jonathan, Rome Beauty or Cortland.

And you thought the Fluted Cake Pan ( #1603) was just for cakes. Check this out!

Next time you're roasting a chicken and want to take your potatoes and veggies to the next flavor level while getting that super crispy skin on your chicken, grab the Fluted Cake Pan. Just cover the hole on the top with some aluminum foil. Then, chop up your potatoes, carrots, and any other veggies you like and toss them in the pan. Season your chicken with your favorite rub or seasoning mix and place it on top of the center stem, resting it on the veggies. Pop it in the oven like you normally would. The chicken juices will soak into the veggies, giving them amazing flavor. Plus, the chicken skin will be crispy all over, not just on the breast. It's seriously delicious! Enjoy!

January 29 - National Corn Chip Day

Corn chips have been available to eat since 1932. Charles Elmer Doolin is the man who popularized corn chips. Doolin owned a candy store, but he needed to increase his stock by including corn chips. Unfortunately, all the fried tortillas he attempted grew stale very fast. But as history goes, one day he tried out fried corn dough strips sold by a local gas station. He loved it, and as soon as he got the recipe, Doolin enriched it and immediately sold bags of it from his shop in 1932. In 1945, Doolin came to an agreement with Herman Lay (of Lay’s potato chips) to distribute Doolin’s Fritos across the country. By the 1950s, Fritos had evolved into a bestseller of corn chips across the United States. The two companies (Frito and Lay) were incorporated in 1959, after Doolin’s death, to be known as Frito-Lay.

MILE HIGH NACHOS
5.0 (1 review)
THESE LOADED NACHOS ARE PERFECT FOR A CROWD AND SO GOOD YOU'LL BE LICKING YOUR FINGERS!

INGREDIENTS
1 lb (450 g) boneless skinless chicken breasts
Vegetable oil
2 tbsp (30 mL) Smoky Applewood Rub
1½ bags (1 1/4 lbs/575 g) restaurant-style tortilla chips (20 cups/4.75 L)
3 pkgs (8 oz/226 g each) shredded Colby-Jack cheese
1 can (15 oz/425 g) pinto beans, drained, rinsed
1 can (6.5 oz/184 g) sliced black olives, drained
1 jar (16 oz/473 mL) pickled jalapeño slices, drained
4 plum tomatoes, seeded and diced
⅓ cup (75 mL) loosely packed fresh cilantro
Easy Guacamole(see Cook's Tip)
1 cup (8 oz/250 g) sour cream
DIRECTIONS
Preheat oven to 350°F (180°C), removing upper rack.

Heat Nonstick Grill Pan & Press Set over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.

Arrange half of the tortilla chips on Large Round Stone. Top with 1 pkg cheese and half of the: chicken, beans, olives, jalapeños and tomatoes.

Add half of the remaining tortilla chips and top with 8 oz (250 g) cheese; repeat with remaining tortilla chips and cheese. Carefully top with remaining chicken, beans, olives, jalapeños and tomatoes.

Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.

Yield:
20 servings
Nutrients per serving:
Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 680 mg,
Carbohydrate 26 g, Fiber 1 g, Protein 16 g

Cook's Tips:
Substitute your favorite rub for Smoky Applewood Rub.


Easy Guacamole: Cut ½ small red onion, peeled, into small chunks. Cut 1 seeded jalapeño into chunks. Add onion, jalapeño, 1 peeled garlic clove, ½ cup (125 mL) loosely packed fresh cilantro to Manual Food Processor bowl; process until finely chopped. Add 1 ½ tsp (7 mL) fresh lime juice to bowl. Cut 2 ripe avocados in half, remove pit. Add avocado and ½ tsp (2 mL) salt to bowl. Process to desired consistency. Yield: 1 ½ cups (375 mL)

Customize the nachos using your favorite ingredients. Such as substituting refried beans or black beans for pinto beans. Serve with salsa, if desired.

THIS RECIPE IS SURE TO BE A WINNER IN YOUR HOUSE! PREP IN 10 mins, COOK IN 20 mins, READY IN 30 mins - YES YES YES!

INGREDIENTS

4 oz (125g) cheddar cheese (1 cup/250 mL grated)
¼ red onion
1 lb (450g) cooked chicken
½ cup (125 mL) ketchup
1 tsp (5 mL) apple cider vinegar
1½ tbsp (22 mL) Smoky Applewood Rub
½ cup (125 mL) canned pineapple tidbits, drained
1 tbsp (15mL) chopped fresh cilantro leaves
oil for brushing platter
1 pkg (13.8 oz/391 g) refrigerated pizza crust

DIRECTIONS

Preheat the oven to 400°F (200°C).
In a medium bowl, add the chicken, cheese, onion, ketchup, vinegar, rub, pineapple, and cilantro to the bowl and mix well to combine.
Brush the Stone Serving Tray or Large Entertaining Platter with oil. Unroll the pizza dough onto the platter and stretch it out to the width of the platter. Cut 2"- (5-cm-) deep strips every 1½" (4 cm) along the long sides of the dough (there will be about 5" (13 cm) in the center for filling).

Fill the center of the dough with the chicken mixture. To braid, position the platter so the strips are to your right and left. Pick up the top left strip, twist it once, and lay it across the center. Then, lift the top right strip, twist it once, and lay it on top of the previous strip. Continue alternating strips to form a braid.
Bake for 15–18 minutes, or until it’s golden brown. Cut into 8 slices.

Yield:
8 servings
Nutrients per serving:
U.S. Nutrients per serving (1 slice): Calories 290, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 90 mg, Sodium 970 mg, Carbohydrate 32 g, Fiber 1 g, Sugars 9 g, Protein 25 g

Cook's Tips:
With our Smoky Applewood Rub, you can make savory barbecue sauce with just 3 simple ingredients. If you don’t have it on hand, substitute the ketchup, vinegar, and rub with ½ cup (125 mL) of your favorite store-bought barbecue sauce.

Get recipe here ➡️ http://tinyurl.com/5b5wsn9s

January 28 - National Blueberry Pancake Day

While putting blueberries in pancakes is a more modern practice, this history of pancakes probably goes back several centuries. Originally pancakes would not have been as sweet as they are today, but the creation of a paste made from wheat that is then fried in a pan, or even directly on the hot ashes of an open fire, may go back as far as 30,000 BC, during the stone age.

In fact, researchers have found something like pancakes in the stomach of Otzi the Iceman, who was preserved in the ice for at least 5000 years!

BLUEBERRY PANCAKE TRIANGLES

INGREDIENTS
1/2 teaspoon butter or margarine
1 cup all-purpose baking mix
1/2 cup milk
1 egg
1/2 cup blueberries
Powdered sugar and maple syrup (optional)
DIRECTIONS
Set the oven to 425°F. Put the butter in the Toaster Oven Pan/Small Bar Pan and spread it over the bottom of the pan using a paper towel.

Put the baking mix into the Classic Batter Bowl. Add the milk and the egg. Whisk just until the large lumps disappear. (The batter should have small lumps.) Pour the batter into the pan, then sprinkle the blueberries over the batter.

Bake the pancake for 13 to 15 minutes or until the top is light golden brown. Carefully remove the pan from the oven using Oven Mitts.

Sprinkle powdered sugar over the top of the pancake, if you'd like, then cut it into 6 squares. Cut each square in half from corner to corner to make 12 triangles. Serve with syrup, if desired.

Yield:
12 pancake triangles
6 servings of 2 pancake triangles
Nutrients per serving:
Calories 130, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 40 mg, Carbohydrate 17 g, Protein 3 g, Sodium 270 mg, Fiber less than 1 g

Cook's Tips:
If you'd like, you can sprinkle 2 tablespoons of mini semi-sweet chocolate chips over the batter instead of the blueberries in Step 2.

Pampered Chef Consultants have some MAGICAL incentives in January!

You too can earn consultant offers and DOUBLE POINTS for the incentive trip!

January 27 - National Chocolate Cake Day
Chocolate cake has been with us just over 150 years, having first come on the scene in 1764, when it was discovered that grinding cocoa beans between heavy stones produced cocoa powder, which could then become chocolate. 60 years would pass before Conrad Van Houten discovered a method by which he could mechanically extract fat from the cacao liquor which produced cacao butter. Long story short, this man is the reason that chocolate is actually affordable, and we all have him to thank for it!

CHOCOLATE SURPRISE CAKE

A FUN-FILLED CAKE WITH A COLORFUL SWEET SURPRISE WILL BE THE HIGHLIGHT OF ANY PARTY!

INGREDIENTS
Cake
Oil or butter for greasing pans
1 pkg (15.25-16.5 oz or 432-515 g) devil’s food cake mix (plus eggs and water only, according to package)
1/3 cup (75 mL) sour cream
1 cup (250 mL) multicolored candy-coated chocolate candies
1/3 cup (75 mL) multicolored sprinkles, plus additional if desired
Frosting and Garnish
1/3 cup (75 mL) strong brewed coffee
2 oz (60 g) unsweetened baking chocolate bar, chopped
4 cups (1 L) powdered sugar
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) salt
1/2 cup semi-sweet chocolate morsels
1 tsp (5 mL) Oil
DIRECTIONS
Preheat oven to 350°F (180°C). Grease 4 Round Cake Pans and dust with flour; set aside.
For cake, place cake mix, eggs, water and sour cream in large mixing bowl. Beat with electric mixer on medium speed 2 minutes; scraping bowl as needed.
Divide batter evenly into pans; spread evenly. Bake on center rack of oven for 21-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven; cool 10 minutes. Invert cakes onto cooling rack, then invert again so cakes are top-side up; cool completely.
For frosting, place coffee and chocolate in small microwave-safe bowl. Microwave, uncovered, on HIGH 30 to 45 seconds or until almost melted, stirring after 30 seconds. Let cool.
Beat all frosting ingredients, except for morsels, in a large mixing bowl on medium speed for 3 minutes or until light and fluffy. Reserve 2/3 cup (150 mL) of the frosting for decorating the top of the cake.
Use a Coated Bread Knife to trim the crowns off of each cake layer (see Cook's Tips).
To assemble cake, cut centers of 2 cake layers with a 3-in (7.5 cm) cookie cutter. Reserve for another use (see Cook’s Tips). (You’ll be left with two full layers and two cut layers.)
Place one full cake layer, upside down, on serving plate. Spread the top with 1/3 cup (75 mL) of the frosting. For second and third cake layers, layer each upside down, spreading each with 3 tbsp (45 mL) frosting around the rim.
Fill center of cake with chocolate candies mixed with colored sprinkles. Gently press candies to level; top with remaining uncut cake layer.
Using Small Spreader, frost top and sides of cake with remaining frosting.
Melt chocolate morsels and oil in a small bowl. Drizzle over the top of the cake. Fill Large Decorating Bag with Large Round Tip with reserved frosting. Pipe dollops around top edges of cake.
Yield:
8 servings of 1 slice
Nutrients per serving:

U.S. Nutrients per serving (1 slice): Calories 610, Total Fat 27 g, Saturated Fat 16 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 93 g, Fiber 2 g, Protein 5 g

Cook's Tips:
To bake cakes in a dark coated pan, bake at 325°F (160°C).

To remove crowns (rounded tops) off of cake, move knife back and forth toward the center in a sawing motion, keeping the knife level as you cut.

You may use reserved cake scraps to make a Trifle or layer to make a “smash cake.”

Customize the candy filling colors with your favorite combination of candy or sprinkles for specific occasions, such as birthday, Valentine’s Day, 4th of July, Halloween, etc.

How to cook Pasta: use a large pot so your pasta has space to move around during cooking. Make sure the water is at a rolling boil before you add anything to it. Once you add your pasta, stir until the water returns to a boil.

Cook for the number of minutes designated on the box (which will vary by pasta shape), stirring occasionally to keep it from sticking together. Sample a piece or two before draining.

January 26 - National Green Juice Day
After finding that more than 50 percent of Americans break their New Year's resolutions by the end of January*, Evolution Fresh founded National Green Juice Day in 2016 as a way to empower people to press ahead with their wellness resolutions by drinking a green juice.

GREEN FRUIT SMOOTHIE

INGREDIENTS
1 banana
4 pineapple rings, divided
1/2 cup (125 mL) yogurt
1/2 cup (125 mL) milk
1 tbsp (15 mL) honey
1/2 cup (125 mL) diced honeydew
5 drops green food coloring
2 semi-sweet chocolate chips
DIRECTIONS
Cut two slices from a banana and set aside. Process the remaining banana with three pineapple rings cut into chunks, ½ cup yogurt, ½ cup milk, 1 tbsp honey, ½ cup diced honeydew, and five drops of green food coloring in a Manual Food Processor. Process until smooth. Press a chocolate chip into each of the reserved banana slices for the monster eyes. Cut small triangle wedges out of one pineapple ring for teeth. Garnish the top of the smoothie with the fruit, and watch your monster take shape.

Yield:
2 servings of 1 cup

Turn off the water while you’re scrubbing dishes. It could save you 200 to 500 gallons of hot water per month, which adds up to big savings on your monthly bills.

January 25 - National Irish Coffee Day
The Irish Coffee was created in the winter of 1943 by Joe Sheridan, a humble chef at Foynes Port near Limerick, Ireland. The village of Foynes was an airbase for transatlantic flights at the time, often being the landing spot of many prominent figures and celebrities, normally as a layover and refuel spot for longer flights. Passengers would often need to spend the night in Foynes and a hub of new accommodation, bars, and restaurants was created to service the travelers.
One day, after a plane abandoned its trip and turned back to Foynes, Joe whipped up something to help the passengers forget about the cold and their disappointment. Legend has it that everyone drank their drinks in total silence, savoring the unique taste as it passed through their lips. One person eventually spoke up, asking Joe if they were drinking Brazilian coffee, to which he heartily replied “No, that’s Irish Coffee.”
Irish Coffee became a huge success and an airport specialty. Irish Coffee was introduced to the United States in 1952 by travel writer Stanton Delaplane. He brought it to the attention of Jack Koeppler, a bartender at the Buena Vista Hotel in San Francisco, and persuaded him to recreate it.

COFFEE-RUBBED BEEF ROAST WITH SWEET POTATOES
Prep 10 min
Ready in 90 min

THIS COFFEE-RUBBED BEEF ROAST HAS A CHARRED TASTE WE LOVE. SLOW AND STEADY COOKING ELEVATES THIS TOUGHER CUT OF MEAT TO TASTY AND TENDER PERFECTION!

INGREDIENTS
Rub
1 tbsp (15 mL) ground dark-roast coffee
1 tbsp (15 mL) light brown sugar
2 tsp (10 mL) smoked paprika
2 tsp (10 mL) ground cumin
2 tsp (10 mL) kosher salt
½ tsp (2 mL) black pepper
Roast & Vegetables
1 boneless top round roast (about 3½ lbs./1.6 kg, see cook’s tips)
3 tbsp (45 mL) vegetable or olive oil, divided
4 medium sweet potatoes, peeled and diced (about 2 lbs./1 kg)
1 large red onion, cut into 1" (2.5-cm) wedges
DIRECTIONS
Preheat the oven to 450°F (230°C).

Combine all of the rub ingredients in a small bowl. Reserve 1 tbsp (15 mL) of the rub for the vegetables. Brush the roast with 1 tbsp (15 mL) of the oil and evenly sprinkle the rub over the entire surface.

Toss the sweet potato wedges and onion with the remaining oil and reserved rub. Toss to coat.

Place the roast on the baking rack of the Enameled Cast Iron Pan. Place the vegetables around the roast.

Roast for 15 minutes, then reduce the temperature to 325°F (160°C) and cook to desired doneness using a meat thermometer (see cook’s tip).

Remove the pan from the oven and loosely tent with aluminum foil. Let it rest for 10 minutes (see cook’s tip).

Transfer the roast to a cutting board. Slice and serve with the vegetables.

Yield:
8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 17 g, Fiber 3 g, Sugars 5 g (includes 0 g added sugar), Protein 44 g

Cook's Tips:
Remove the meat from the refrigerator 30 minutes before cooking.

Top round roast is a lean cut that gets tender when you slow cook it. When you're ready to serve, slice it across the grain.

It will take about 1 hour and 15 minutes to 1 hour and 20 minutes to cook the roast to medium doneness, 135–140°F (57–60°C).

The roast’s temperature will rise as it rests.

👍 Remember it
❤️ Have it and still use it!
🤔 What is it?
🤞Wish we still had it to sell!

No...it wasn't a "hair pick"...though it looked like one! 😂. The Hold 'N Slice nicely held your fruits and veggies secure while slicing. Pictured below was the correct way to use this, however I witnessed many people using it as a slicing guide and slicing between each tine.

January 24 - National Peanut Butter Day
When Marcellus Gilmore Edson first patented peanut butter in 1884, he probably didn’t realize it would become a taste sensation that would sweep the nation. Whether you go crunchy or smooth, on January 24 we put down our cell phones and pick up our spreading knives to celebrate National Peanut Butter Day.

CHOCOLATE PEANUT BUTTER LAVA CAKE
Prep 5 min
Ready in 20 min

THIS EASY MICROWAVE LAVA CAKE IS READY SO QUICKLY THAT IF YOU START THE MICROWAVE WHEN YOU SIT DOWN TO DINNER, IT'LL BE READY TO EAT WHEN IT'S TIME FOR DESSERT.

INGREDIENTS
1 pkg (16.5 oz./432 g) devil's food cake mix
2 eggs
½ cup (125 mL) oil
1¼ cups (425 mL) water
1 cup (250 mL) creamy peanut butter
1 cup (250 mL) semi-sweet chocolate morsels
Optional: Vanilla ice cream
DIRECTIONS
Combine the cake mix, eggs, oil, and water in the Rockcrok® Dutch Oven.

Use the Large Scoop to add peanut butter to the cake mix. Add the chocolate chips. Gently stir the ingredients into the cake mix.

Microwave, covered, for 9–11 minutes. Remove the pan from the oven and let it stand, covered, for 5 minutes.

Scoop the cake out with a large spoon. Serve with ice cream, if desired.

Yield:
12 servings
Nutrients per serving:
Calories 330, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 20 g, Fiber 3 g, Sugars 13 g, Protein 8 g

Cook's Tips:
For a double-chocolate lava cake, you can substitute the peanut butter with 1 can (16 oz./450 g) of chocolate frosting.

A cloud weighs around a million tonnes. A cloud typically has a volume of around 1km3 and a density of around 1.003km per m3 – that's a density that’s around 0.4 per cent lower than the air surrounding it (this is how they are able to float). Now you know.

January 23 - National Pie Day
Created in the 1970s by Charlie Papazian (who conveniently placed the day on his birthday), National Pie Day encourages us all to take a break with America's favorite dessert.

MILE-HIGH TURTLE PIE

YOU WILL FIND THIS DELICIOUS ICE CREAM PIE, LAYERED WITH CARAMEL-CHOCOLATE SAUCE AND TOASTED PECANS, TO BE THE TASTIEST WAY TO SERVE ICE CREAM TO A CROWD.

INGREDIENTS
1 jar (12 oz/350 g) caramel ice cream topping
2 bars (1.55 oz/45 g each) milk chocolate candy, broken into small pieces
12 pecan shortbread cookies, finely crushed (1 1/4 cups crumbs)
3 tbsp (30 mL) butter or margarine, melted
1 cup (250 mL) pecan halves, toasted, divided
1 container (48 oz/1.4 L) butter pecan ice cream, divided
1 container (48 oz/1.4 L) chocolate ice cream, divided
DIRECTIONS
In 1-qt Micro Cooker, combine ice cream topping and chocolate pieces. Microwave on HIGH 1-1 1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.
Lightly spray inside of 9" (23-cm) Springform Pan with vegetable oil. Line sides of pan with 2-inch (5 cm) wide strips of parchment paper. Place cookies in resealable plastic food storage bag; crush into fine crumbs using Baker's Roller. Place butter in Small Batter Bowl; microwave on HIGH 30-45 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of pan. Place in freezer.
Reserve 1/2 cup (125 mL) of the toasted pecan halves for top. Coarsely chop remaining pecans using Food Chopper. Set aside.
Using Ice Cream Scoop, scoop half of the butter pecan ice cream over crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over first layer. Drizzle with half of the remaining sauce and sprinkle with remaining chopped pecans. Scoop remaining butter pecan ice cream around edge of pie. Scoop remaining chocolate ice cream in center. Top with reserved pecan halves and drizzle with remaining sauce. Wrap loosely with aluminum foil; place in freezer. Freeze until firm, about 4 hours.
Before serving, refrigerate dessert 30 minutes for easier slicing. Release collar from pan; carefully remove paper. Slice dessert into wedges.
Yield:
16 servings
Nutrients per serving:
Calories 660, Total Fat 37 g, Saturated Fat 17 g, Cholesterol 140 mg, Carbohydrate 73 g, Protein 10 g, Sodium 260 mg, Fiber 2 g

Cook's Tips:
To toast pecans, preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Bake 10-12 minutes or until lightly toasted and fragrant; cool completely.

This dessert can be made and frozen days in advance of serving.

Mornings can be hectic with trying to get the kids off to school with a full belly. Instead of grabbing a packaged breakfast food while running out the door, why not use your Brownie Pan ( #1544) to bake up a batch of "pancakes on the go"! They can even be made ahead of time and frozen. Then just pop them into the Tortilla Warmer ( #100120) for a minute and you'll be on your way!
What else do you make in your Brownie Pan?

January 22 - National Blonde Brownie Day

The first recognizable brownie recipes in the late 19th century got their hue from molasses. Chocolate was an early-20th-century innovation that quickly became the norm. At about mid-century, molasses brownies became known as blonde brownies.

STRAWBERRY BLONDIES
Prep 10 min
Ready in 30 min

FRESH STRAWBERRIES AND JUST A LITTLE BIT OF WHITE CHOCOLATE MAKE THESE BLONDIES THE PERFECT SWEET TREAT.

INGREDIENTS
12 strawberries, stems removed
½ cup (125 mL) white chocolate morsels
¾ cup (175 mL) butter (1½ sticks), melted
1 cup (250 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla extract
1½ cups (375 ml) all-purpose flour
½ tsp (2 mL) baking powder
½ tsp (2 mL) salt
DIRECTIONS
Preheat the oven to 350°F (180°C). Place half of the strawberries into the Manual Food Processor and process until finely chopped.

Place the chocolate morsels in a small microwave-safe bowl. Microwave on MEDIUM for 2 minutes, stirring every 30 seconds until melted. Add the melted chocolate to the strawberries and process to combine.

Add the butter, sugar, eggs, vanilla, and strawberry mixture to the Batter Mixer & Dispenser. Then, add the flour, baking powder, and salt, and pump the handle to combine.

Place the dispenser cap on the plunger and select the large dot. Dispense 1 pump of batter into each well of the Brownie Pan. Cut the remaining strawberries in half and place one half, cut-side down, in each well.

Bake for 18–22 minutes, or until a Cake Tester & Releaser inserted into the blondie comes out clean. Let the blondies cool in the pan for 5 minutes before releasing.

Yield:
12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 60 mg, Sodium 140 mg, Carbohydrate 37 g, Fiber 1 g, Sugars 24 g, Protein 4 g