The perfect gift for a bridal shower!

Click on the Origami Owl icon to request a Catalog! 
Thanks for stopping by ~ Tina

Pampered Chef's ITALIAN MEATBALL SOUP

 

Couldn't figure out what to make for dinner with limited pantry, but we had just enough for this yummy soup! Served with Pampered Chef Beer Bread, of course! Enjoy!

Pampered Chef's ITALIAN MEATBALL SOUP
------------------------------
INGREDIENTS

* 2 medium carrots
* 2 stalks celery
* 1 small onion
* 2 tablespoons tomato paste
* 4 garlic cloves , pressed
* 1 tablespoon Italian seasoning mix
* 1 (28ounce) can crushed tomatoes in puree
* 2 cups beef broth
* 1 1/2 cups water
* 16 frozen fully cooked meatballs
* salt
* fresh coarse ground black pepper

DIRECTIONS:
1. Peel carrots. Finely chop carrots, celery and onion with a food chopper.
2. Lightly spray a 4 quart casserole (or stock pot) with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3. Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
5. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.
~Tina

Homemade Slurpee's

 
Ingredients
1 packet of Kool-Aid, any flavor
2 c. Club Soda

1/2 c. sugar
2 1/2 c. crushed ice

How You Do It
Put the Kool-Aid powder, sugar, and 1 c. Club Soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of Club Soda and blend. It should be slushy but put it in the freezer for about 30-45 minutes to thicken up.
We used Blue Raspberry and Cherry Kool-Aid. Super delicious!

http://mandysrecipebox.blogspot.com/2012/08/homemade-slurpees.html

Chipotle Shrimp Scampi

12 oz (350 g) uncooked angel hair pasta
1/2 cup (125 mL) lightly packed fresh cilantro leaves, divided
1 tbsp (15 mL) olive oil
1 1/2 lb (750 g) large uncooked shrimp (21-25 per pound), peeled and De vain
6 garlic cloves, pressed
1 tbsp (15 mL) Chipotle Rub
2 limes
1 cup (250 mL) dry white wine such as Chardonnay
6 tbsp (90 mL) butter
3/4 cup (175 mL) chicken broth
1/2 tsp (5 mL) sal

yum ~ Tina

today's tip

 
Quick Tip: Cheese won't harden if you butter the exposed edges before storing. After you coat the cheese with a thin layer of butter you can wrap the cheese in an airtight plastic wrap. Between the butter coating and the plastic wrap your cheese will stay fresh and edible for a long time. ~tina

What are you grateful for?

 Keeping a gratitude journal will help you stay focused on the positive. It's the first of the month, why not get one started today!

Thanks for stopping by ~ Tina

Turkey Cheese Ball

 
Ingredients
2 packages (8 ounces each) reduced-fat cream cheese

6 ounces deli smoked turkey, finely chopped

1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons 2% milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

Directions
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

LOOKING FOR 5 FACEBOOK HOSTS!

 
LOOKING FOR 5 FACEBOOK HOSTS! Is your schedule too tight to add in a Cooking Show? Still want the Amazing Host Rewards? Don't feel like cleaning your home? This is a super easy way to get FREE, 1/2 price and discounted products!!! I will set up a Facebook Event for you, you invite your Facebook friends and they can shop from their computers! Each day I will post pictures of products, recipes & cooking tips so all your friends can learn as the party is going on! Best part is you get to earn all the host benefits! Who is ready to try??? Sign up for a Facebook Show for this week and you'll receive a New Fall Product FREE! - Message me today! Let's get your party together

Who couldn't use some Twixit Clips?

 
Who couldn't use some Twixit Clips? One-snap closure keeps bags closed and contents fresh. Use them in the freezer, microwave and on “boil-in” bags. ~ Tina

Donation Time....

This is my donation to a local nursing home. 500 handmade Christmas cards and 200 other occasions. The boys and I are going to go there on thanksgiving to hand them out!!!!

Cards...

Here Are a couple of punch art cards we made with my up line. Leeann. Cute huh?

Apple Ring Pancakes

 
Here's an easy and yummy pancake recipe that's not quite the usual pancake and uses one of my favorite tools - the Apple Peeler/Corer/Slicer!

Apple Ring Pancakes
1 Granny Smith apple
1 cup original pancake mix

1/2 teaspoon ground cinnamon
1 cup milk
1 egg
1 tablespoon vegetable oil

Directions:
1.Peel, core, and slice apple using Apple Peeler/Corer/Slicer. Cut apple lengthwise; separate into rings and set aside. Combine pancake mix, cinnamon, milk, egg and oil in Classic Batter Bowl; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.)

2. Heat griddle over medium heat until hot. (Drops of water will sizzle, then evaporate.) Lightly spray griddle with vegetable oil using Kitchen Spritzer.

3. For each pancake, place one apple ring on griddle. Starting in center of apple ring, slowly pour scant 1/4 cup batter over apple ring. (Use just enough batter to cover each ring.)

4. Cook 1-2 minutes or until batter is set around edges. Turn using Nylon Turner; cook 1-2 minutes or until pancake is light golden brown. Repeat with additional apple rings and batter.

Yield: 10-12 pancakes
Nutrients per serving: (2 pancakes): Calories 250, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 45 mg, Carbohydrate 41 g, Protein 7 g, Sodium 680, Fiber 2 g

~ Tina

Best Banana Bread

Best Banana Bread

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda

1/2 teaspoon table salt
3/4 cup toasted walnuts, chopped coarse (optional)
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/3 cup plain yogurt (I used Yoplait Greek Honey- all I had)
2 large eggs, beaten lightly
6 (3/4 stick) tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

2 tablespoons granulated sugar
1 teaspoon cinnamon

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular (not nonstick) 9-by-5 inch loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-inch loaf pan, or lightly butter the wells of one Pampered Chef Brownie Pan set aside. Combine first five (flour through walnuts, if using) ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky–it might look at first like there is too much dry ingredients and not enough liquid, but don’t fret! It will come together, just keep folding gently but consistently. Scrape batter into prepared loaf pan; sprinkle cinnamon-sugar topping evenly over top. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to an hour (Pampered Chef Brownie Pan should take 18-20 min. (Check with a toothpick). Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature

Chocolate Truffle Cookies

1 roll (16.5 oz) refrigerated chocolate chip cookies
1/3 cup unsweetened baking cocoa

1/4 cup whipping cream
1/2 teaspoon kosher (coarse) salt
1/2 cup miniature semisweet chocolate chips
30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped

Topping
20 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
2 tablespoons whipping cream
1/2 teaspoon kosher (coarse) salt
.
DIRECTIONS

1. Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
2. In Classic Batter Bowl bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling.
3. Using small scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on the Large Bar Pan.
4. Bake 9 to 13 minutes or until edges of cookies are set. Cool on your stone 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
5. Meanwhile, in small micro-cooker, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.
6. Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt..

pampered chef~Brownie Pan

 

#1544 Brownie Pan — $19.00
Perfect for “corner-piece” lovers! Make individual brownies, cornbread, mini appetizer pizzas and more. Aluminized steel ensures excellent heat distribution. You can keep a secure grip on the extended edges, then count on easy release and quick cleanup thanks to the nonstick coating. 12 individual ¼-cup wells, 2 ½" x 2½" x 1" each.
~ Tina

Crescent Pecan Pie Squares

 

Crust
1 can refrigerated crescent dinner rolls

Filling
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
1 egg, beaten

1.Heat oven to 350°F.
2.Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
3.Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
4.Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

Today's Tip: leftover marshmallows

 
Today's Tip: Do you ever have leftover marshmallows after the bonfire? Close the bag with a Twixit! Clip and pop in the freezer to keep them fresh. Frozen marshmallows thaw quickly at room temperature. ~ Tina

 
Looking for another main dish recipe for your Deep Covered Baker? How about this one?
Chicken Cheese Broccoli Bake
*3 chicken breasts cut into 2″ cubes
• 8 oz light cream cheese, cubed
• 1 can cream of mushroom soup

• Shredded parmesan cheese
• 1 head of broccoli cut into florets
• 1 garlic clove
• Mushrooms (as many as desired)
• Egg noodles (substitute no yolks for a light option)
• Milk (as needed to thin sauce)

• Preheat oven to 350. Set a pot of water to boil for noodles.
• Trim broccoli into florets & place them in the microcooker, add 1 tbsp water & cover with lid. Microwave for 3 minutes. Drain, season lightly with salt & pepper and set aside.
• In the 12" skillet drizzle a tablespoon or two of extra virgin olive oil over medium high heat. Season your chicken cubes with salt, pepper &garlic powder. Cook chicken cubes in skillet for 2 minutes each side or until golden brown. Work in batches if you need to, adding oil as needed. Don’t crowd the chicken or it won’t brown as nicely. It’s ok if the chicken isn’t cooked all the way through, it’ll finish in the oven. Transfer chicken to a plate & turn skillet down to low. Sauté mushrooms with clove of garlic.
• Add noodles to pot, cook according to package directions.
• While noodles are cooking add cream of mushroom soup & cream cheese to your skillet. Stir over low heat scraping up all those yummy brown bits from the chicken in the process. Add milk as needed to thin the sauce.
• Drain cooked noodles & add noodles, broccoli, chicken & sauce to your Deep Covered Baker. Top with shredded Parmesan cheese & bake for 15 minutes (cover with lid if noodles or cheese start to burn) or until chicken is cooked through.
• Serve right away and; receive massive amounts of praise humbly yet deservedly

Monster Cookie Dough Dip

8oz Cream Cheese, softened
1/4 Cup butter, softened
1 Cup Creamy Peanut butter

1 Cup Powdered Sugar
3 tbsp Brown Sugar
1 tsp Vanilla
1 Cup Oats, regular or quick
1 Cup Mini M&M's
1 Cup Mini Chocolate Chips
Mix cream cheese, butter, vanilla and peanut butter in Classic Batter Bowl until smooth. Stir in brown sugar and powdered sugar, mixing well.
Using the Classic Scraper fold in oats, M&M's and chocolate chips.
Serve with pretzels or graham cracker sticks.
Also goes great with apples, bananas, Nilla wafers

The Brownie Pan!!

If you were to get only one thing it should be this!!!

Thanksgiving Tip:

 
Thanksgiving Tip: Portion out your favorite stuffing recipe into the Brownie Pan. Personalized portions make serving easier and cut down on bake time. Try it with our Sausage & Apple Herbed Stuffing!Click here for recipe.

Trifle Bowl

Sausage and Apple Herbed Stuffing

 Thanksgiving Tip: Portion out your favorite stuffing recipe into the Brownie Pan. Personalized portions make serving easier and cut down on bake time. Try it with our Sausage & Apple Herbed Stuffing! http://bit.ly/SEEgHw

 

Ingredients

1/2 lb bulk pork sausage

1/2 cup (1 stick) butter or margarine

1 1/2 cups sliced celery

1 1/2 cups chopped onion

1 package (14 ounces) herb-seasoned cubed stuffing

1/2 cup sweetened dried cranberries

1/2 cup coarsely chopped apples

1 tbsp Rosemary Herb Seasoning Mix

2 cans (14.5 oz each) chicken broth

Directions

1

Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)

2

Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.

3

In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.

4

Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.

~Tina

GARLIC BITES:

Melt 2 tbsp butter in Prep Bowl.
Press 1 clove of garlic into butter using Garlic Press.
Cut up 1 pkg. of grands biscuits into quarters.
Pour melted butter into bottom of 8" White Ceramic Sauté Pan.
Sprinkle Italian Seasoning on butter mixture.
Place quartered biscuits on top of melted butter.
Bake for 18-22 minutes at 350F.
Flip out onto a plate, pull apart and enjoy!