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August Guest Special SAUCY IDEAS


Veteran Member
Gold Member
Jul 7, 2005
Copy and paste - into Word if you like. This came on a loop from my director, wanted to share for AUGUST:


Raspberry Habanero
Add a kick to grilled, broiled or roasted meats, such as duck, lamb and poultry.
Pour over cream cheese or warm brie and serve with wheat thins
Mix in a vinaigrette for salad

Spicy Pineapple Rum
Pour over warm brie or cream cheese and serve with wheat thins
Pour over ice cream
Add a kick to grilled meats and seafood
Pour over pork chops and cook in deep covered baker or grill

Thai Peanut Sauce
Excellent base for Stir Fry
Use as a dipping sauce for wontons, eggrolls and vegetables
Stir fry with Asian snow peas, julienned carrots and Grilled Chicken breast & serve over angel hair pasta

Ginger Wasabi Sauce
Excellent base for Stir Fry
Mix with soy sauce and using a dipping sauce for Ahi Tuna
Use as a dipping sauce for Sushi

Maple Honey Mustard
Use on grilled meats
Excellent base for Stir Fry
Use as a dipping sauce for chicken fingers

Chili Pepper Sauce
Brush on meats, poultry or seafood
Use as a dipper for tortilla chips
Use as a spread for sandwiches
Great topper for tacos

Asian Chicken Salad

1 lb chicken breasts, shredded
1 bottle of Pampered Chef Thai Peanut Sauce
1 red pepper, diced
1 orange pepper, diced
1 red pepper, diced
¾ cup peanuts, chopped
1 bag coleslaw, with carrots
2 Tbsp. Toasted Sesame Oil
1/3 cup chopped cilantro
Pepper to taste

Mix all ingredients and enjoy!

Raspberry Habanero Goat Cheese Puffs

All-purpose flour for dusting
1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed
1 egg, lightly beaten
1/4 cup (50 mL) sliced almonds, divided
1 tsp (5 mL) finely chopped fresh rosemary leaves
4 oz (125 g) goat cheese
4 oz (125 g) cream cheese, softened
1/4 cup (50 mL) Raspberry Habanero Sauce, divided

1. Preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board and roll into a 101/2-in. (26-cm) square using Baker's Roller®. Prick pastry with pastry tool; brush with egg using Chef's Silicone Basting Brush.

2. Using outer tube of Mini Measure-All(R) Cup, cut out 16 pastry circles. Place circles on Cookie Sheet; bake 12-14 minutes or until golden brown. Transfer parchment and puffs to Stackable Cooling Rack; cool completely. Gently press centers of puffs using fingertip to make wells.

3. Meanwhile, place almonds into Small Micro-Cooker®. Microwave on HIGH 60-90 seconds or until lightly toasted, stirring every 30 seconds. Set aside 1 tbsp (15 mL) of the almonds. Finely chop remaining almonds using Food Chopper. Finely chop rosemary using Color Coated Chef's Knife. Combine chopped almonds, rosemary, goat cheese and cream cheese in Classic Batter Bowl; mix well.

4. Attach open star tip to Easy Accent(R) Decorator; fill with goat cheese mixture. Reserve 1 tbsp (15 mL) of the sauce for garnish. Spoon remaining sauce evenly into puffs; pipe filling over sauce. Garnish puffs with reserved sauce and almonds.

Yield: 16 servings

Nutrients per serving: (1 puff): Calories 70, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 3 g, Sodium 65 mg, Fiber 0 g

Cook's Tip: Cook's Tip: If desired, 1/4 cup (50 mL) seedless raspberry jam combined with 1/4 tsp (1 mL) cayenne pepper can be substituted for the Raspberry Habanero Sauce.

Thai Peanut Chicken Stir-Fry Salad

2 small carrots, peeled
8 cups (2 L) chopped romaine lettuce
1 1/4 lbs (625 g) boneless, skinless chicken thighs
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) dry-roasted peanuts
1 can (15 oz/398 mL) baby corn, drained
1 medium red bell pepper
1 medium red onion
4 garlic cloves, peeled
1/3 cup (75 mL) Thai Peanut Sauce
1/4 cup (50 mL) chopped fresh cilantro (optional)

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.

2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken using Bamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.

3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.

4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

Cook's Tip: Any Thai-style peanut sauce can be substituted for the Thai Peanut Sauce, if desired.


Senior Member
Gold Member
Jun 1, 2007
Wonderful, I just copied this over for our cluster meeting! TY


Senior Member
Gold Member
Mar 24, 2008
Mmm, RH over duck, that sounds fabulous!
Instead of RH over cream cheese with wheat thins, try it with graham crackers. A yummy sweet snack or dessert, with a little kick.

Thanks, Scott. I'm going to share this with my cluster at tonight's meeting, too!