Connie Jo "JoJo" Whitten - Independent Pampered Chef Consultant

I have reached 100 followers! Thank you for your continued support. I could not have done it without each of you. 🙏🤗🎉

Happy Saturday my friends🩷 Need to order some Pampered Chef for the holidays and don't have time to host a party? No problem - I've got you covered! Just click this link and place your order by December 18th to ensure Christmas delivery!🎄

https://www.pamperedchef.com/party/conniewhitten1209

Good Sunday morning friends! I’m sharing in a Mega Pampered Chef Team Party till this coming Sunday. If you haven’t received an invite and would like to join in the fun just let me know. When you are ready to order make sure to click on my party link or message me if you need help.

Pampered Chef Party Hey friends! Come join the fun and see some great sales and gift ideas. Maybe even get yourself a little Valentine present too! Browse & share my link with friends! This months specials are fantabulous! My link will be available to order from till midnight 02/19/23.

If you need to place your Cyber Monday order please use this link. https://www.pamperedchef.com/pws/cwhitten

Cyber Monday Special! Click the shipping link to take advantage of today’s special!
https://www.pamperedchef.com/party/conniewhitten1125

Happy Halloween y’all 🎃 👻

I haven't tried this one yet but I'm gonna!!!

Apple Cheddar Bacon Egg Muffins Freeze these muffins for an easy, on-the-go breakfast any time.

Here's another one the "little" ones love Tina Owens Trussell!

Mini Mummy Pizzas Quick appetizer that's perfect for a house full of ghosts and goblins!

A quick little yummy dish you can make in our brownie pan. They are absolutely delish!!!

Mini Frittatas When the party goes until the wee hours, having a batch of these quick-and-easy frittatas ready to go will make you the hero of the night.

Connie Jo "JoJo" Whitten - Independent Pampered Chef Consultant updated their website address.

Happy New Year 🥳

These look amazing don’t they!!!

Delight your friends and family with this Crunchy Peanut Butter Cookie Bark! It's a quick, no-bake dessert perfect for gift-giving!
INGREDIENTS
12 peanut butter sandwich cookies
1/2 cup (125 mL) dry-roasted salted peanuts
1 pkg (20 oz/567 g) vanilla-flavored almond bark
1 cup (250 mL) semi-sweet chocolate morsels
1 tsp (5 mL) canola oil
1 cup (250 mL) crunchy or creamy peanut butter
DIRECTIONS
Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past the sides.
Coarsely crush cookies in a large resealable plastic bag using rounded edge of Meat Tenderizer disk.
Coarsely chop peanuts using Food Chopper. Mix cookies and peanuts in Small Batter Bowl. Coarsely chop peanuts using Food Chopper. Mix cookies and peanuts in Small Batter Bowl.
Microwave almond bark in uncovered Large Micro-Cooker® on HIGH 1-1 1/2 minutes or until bark is almost melted. Stir until completely melted.
Microwave chocolate and oil in uncovered (2-cup/500-mL) Prep Bowl on HIGH 1 minute or until melted, stirring every 20 seconds.
Mix peanut butter into melted bark. Pour it over the parchment and spread it evenly to the edges of the pan.
Using a Small Scoop, drop eight scoops of the melted chocolate evenly over the bark. Swirl through bark mixture several times with Small Spreader for a marble effect.
Sprinkle cookie mixture evenly over bark, pressing firmly.
Pour remaining melted chocolate into a resealable plastic bag; trim corner. Drizzle chocolate evenly over bark. Place pan in freezer 5 minutes or until bark is set. Cut bark into 48 rectangles.
Yield:
48 rectangles
48 servings of 1 rectangle
Nutrients per serving:
Calories 140, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g
Cook's Tips:
You can use 2 packages (12 oz/350 g each) of confectionery coating candy melts instead of the almond bark.
Gently tap the pan flat against the countertop to level the bark before freezing.
To easily cut the finished bark, grasp the edges of the parchment to lift the bark out of the pan to a Cutting Board. Cut with the Chef’s Knife, wiping the knife clean with a damp paper towel between cuts.