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Linda's June Newsletter: Keep Up with the Latest Updates!
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Its your lucky day!I just finished updating my website for June. This is a LONG post, but pull anything you'd like for your newsletter!! I took out all the formatting so you can more easily use pieces of it as you need....
JUNE 2007
National Dairy Month
National Beef Steak Month
Happy Women Month
Seafood Month
**********
National Fresh Fruit and Vegetables Month
How wonderful to serve these in your Chillzanne® products. Two of them are available as our Host Special for the Month of June: The Chillzanne® Sectional Server is extremely versatile. You can shape it around a patio umbrella, use it round with a dip server in the center, or in an intriguing "s" shape - however you like! Hosts save nearly $30.00 off our regular price, paying only $19.80 for the month of June. Also, our Rectangle Server with many small divided compartments is reversible to an egg server. This month, hosts can get one of these cold-for-hours servers for only $14.00 - a savings of $21.00.
**********
Turkey Lovers Month
Turkey lovers month in June?? You bet!! Traditionalists limit the glory of the King of the Yard Birds to Thanksgiving and Christmas. A true aficionado is glad to "do" turkey on any day! Here are two recipes that particularly appealed to my summer senses...
Grilled Turkey Breast Steaks
Ingredients:
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons dried minced onion
1/4 teaspoon dry mustard
3 (4-ounce) turkey breast steaks, 3/4 to 1 inch thick
Directions:
1. Combine soy sauce, oil, chicken broth, lemon juice, onion, dry mustard and black pepper in Small Batter Bowl; whisk until blended. Place turkey in re-sealable plastic food storage bag. Add marinade; seal bag. Marinate in refrigerator 1-3 hours, turning occasionally.
2. Prepare grill. Remove turkey from marinade; discard marinade. Grill turkey over medium coals 6-8 minutes per side, turning with Barbecue Fork and Barbecue Turner, or until meat is no longer pink in center.
Yield: 4 servings
Nutrients per serving: Calories 240, Total Fat 15 g, Saturated Fat 1 g, Cholesterol 55 mg, Carbohydrate 2 g, Protein 23 g, Sodium 1030 mg, Fiber 0 g
©The Pampered Chef, Ltd. 2003
Sweet & Smoky Turkey Burgers
Ingredients:
Sauce
1/2 cup (125 mL) apple jelly
1/2 cup (125 mL) barbecue sauce
2 tsp (10 mL) Tabasco® chipotle pepper sauce
1 1/2 tsp (7 mL) cider vinegar
Burgers
2 garlic cloves, pressed
1/4 cup (50 mL) chopped green onions
1 pkg (11/4 lb/625 g) 93% lean ground turkey
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) ground black pepper
4 hamburger buns or onion rolls, split
Assorted toppings such as lettuce, sliced tomato, sliced onion or shredded cheese (optional)
Directions:
1. For sauce, combine jelly, barbecue sauce, pepper sauce and vinegar in small saucepan. Bring to a boil over medium heat. Cook 5-7 minutes or until thickened, stirring constantly. Reserve 1/4 cup of the sauce for burgers. Pour remaining sauce into Prep Bowl and cool 10 minutes.
2. Meanwhile, for burgers, combine turkey, reserved sauce, green onions, garlic, salt and black pepper; mix gently but thoroughly. Form into four round patties, about 1/2-inch/1 cm thick. Pour remaining sauce into Barbecue Basting Bottle.
3. Prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, covered, 5-6 minutes. Turn burgers and baste with half of the sauce. Grill 2-3 minutes; turn and baste with remaining sauce. Grill an additional 2-3 minutes or until meat is no longer pink in center. Serve burgers on buns with assorted toppings, if desired.
Yield: 4 burgers
Nutrients per serving: Calories 500, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 64 g, Protein 29 g, Sodium 800 mg, Fiber 1 g
©The Pampered Chef, Ltd. 2003
**********
Cook's Corner Tool of the Month: Mix ‘N Chop (#2583)
For an economical cost of $9.00, this is the new must-have for every kitchen. A Pampered Chef® exclusive, the unique beveled pinwheel blades efficiently chop and crumble foods for even cooking and seasoning. Its high-quality nylon design follows the curves of your cookware and won’t scratch its surface. A soft grip and thumb rest help you comfortably grasp the handle and chop more easily. For added convenience, it is heat-resistant to 428 degrees and dishwasher-safe.
**********
Cook's Corner Tip of the Month: Devilishly Perfect Deviled Eggs
To make Deviled Eggs as perfect and easy as possible, choose the oldest eggs in your fridge. (Older eggs peel better.) The night before boiling, prop the box of eggs you will use on its side in your refrigerator. This will perfectly center the yolks! The pastry blender or salad chopper will make quick work of chopping the yolks. For a polished finish, use your Easy Accent Decorator with the Star Tip to fill the eggs. Finally, the Chillzanne Rectangle Server egg insert is the perfect serving tool for these beautiful favorites!
**********
Cook's Corner Recipe of the Month: Chocolate Cherry Skillet Cake
A cake baked in a skillet? Why not! Our Executive Line of Cookware is oven safe up to 450 degrees. This recipe uses our awesome Family Skillet (#2764)
Chocolate Cherry Skillet Cake
Ingredients:
3 egg whites, lightly beaten
1 can (21 oz or 520 mL) cherry pie filling
1/4 cup (50 mL) water
1/2 tsp (2 mL) almond extract
1 pkg. (18.25 oz or 520 g) devil's food cake mix
1 jar (11.7 oz or 250 mL) hot fudge ice cream topping
1/3 cup (75 mL) toasted sliced almonds
Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)
Directions:
1. Preheat oven to 350°F (180°C). Lightly spray 12-in./30 cm Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter over skillet, spreading evenly.
2. Bake, uncovered, 25-30 minutes or until wooden pick inserted in center comes out clean. Carefully remove from oven using Oven Mitts; cool 10 minutes. Loosen edges of cake and carefully invert cake onto large, heat-safe serving plate.
3. Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired.
Yield: 16 servings
Nutrients per serving: Calories 270, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 46 g, Protein 4 g, Sodium 330 mg, Fiber 2 g
Cook's Tips: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350°F (180°C) 10-12 minutes or until golden brown. Remove from oven; cool completely.
©The Pampered Chef, Ltd. 2003
**********
JUNE 2007
National Dairy Month
National Beef Steak Month
Happy Women Month
Seafood Month
**********
National Fresh Fruit and Vegetables Month
How wonderful to serve these in your Chillzanne® products. Two of them are available as our Host Special for the Month of June: The Chillzanne® Sectional Server is extremely versatile. You can shape it around a patio umbrella, use it round with a dip server in the center, or in an intriguing "s" shape - however you like! Hosts save nearly $30.00 off our regular price, paying only $19.80 for the month of June. Also, our Rectangle Server with many small divided compartments is reversible to an egg server. This month, hosts can get one of these cold-for-hours servers for only $14.00 - a savings of $21.00.
**********
Turkey Lovers Month
Turkey lovers month in June?? You bet!! Traditionalists limit the glory of the King of the Yard Birds to Thanksgiving and Christmas. A true aficionado is glad to "do" turkey on any day! Here are two recipes that particularly appealed to my summer senses...
Grilled Turkey Breast Steaks
Ingredients:
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons dried minced onion
1/4 teaspoon dry mustard
3 (4-ounce) turkey breast steaks, 3/4 to 1 inch thick
Directions:
1. Combine soy sauce, oil, chicken broth, lemon juice, onion, dry mustard and black pepper in Small Batter Bowl; whisk until blended. Place turkey in re-sealable plastic food storage bag. Add marinade; seal bag. Marinate in refrigerator 1-3 hours, turning occasionally.
2. Prepare grill. Remove turkey from marinade; discard marinade. Grill turkey over medium coals 6-8 minutes per side, turning with Barbecue Fork and Barbecue Turner, or until meat is no longer pink in center.
Yield: 4 servings
Nutrients per serving: Calories 240, Total Fat 15 g, Saturated Fat 1 g, Cholesterol 55 mg, Carbohydrate 2 g, Protein 23 g, Sodium 1030 mg, Fiber 0 g
©The Pampered Chef, Ltd. 2003
Sweet & Smoky Turkey Burgers
Ingredients:
Sauce
1/2 cup (125 mL) apple jelly
1/2 cup (125 mL) barbecue sauce
2 tsp (10 mL) Tabasco® chipotle pepper sauce
1 1/2 tsp (7 mL) cider vinegar
Burgers
2 garlic cloves, pressed
1/4 cup (50 mL) chopped green onions
1 pkg (11/4 lb/625 g) 93% lean ground turkey
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) ground black pepper
4 hamburger buns or onion rolls, split
Assorted toppings such as lettuce, sliced tomato, sliced onion or shredded cheese (optional)
Directions:
1. For sauce, combine jelly, barbecue sauce, pepper sauce and vinegar in small saucepan. Bring to a boil over medium heat. Cook 5-7 minutes or until thickened, stirring constantly. Reserve 1/4 cup of the sauce for burgers. Pour remaining sauce into Prep Bowl and cool 10 minutes.
2. Meanwhile, for burgers, combine turkey, reserved sauce, green onions, garlic, salt and black pepper; mix gently but thoroughly. Form into four round patties, about 1/2-inch/1 cm thick. Pour remaining sauce into Barbecue Basting Bottle.
3. Prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, covered, 5-6 minutes. Turn burgers and baste with half of the sauce. Grill 2-3 minutes; turn and baste with remaining sauce. Grill an additional 2-3 minutes or until meat is no longer pink in center. Serve burgers on buns with assorted toppings, if desired.
Yield: 4 burgers
Nutrients per serving: Calories 500, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 64 g, Protein 29 g, Sodium 800 mg, Fiber 1 g
©The Pampered Chef, Ltd. 2003
**********
Cook's Corner Tool of the Month: Mix ‘N Chop (#2583)
For an economical cost of $9.00, this is the new must-have for every kitchen. A Pampered Chef® exclusive, the unique beveled pinwheel blades efficiently chop and crumble foods for even cooking and seasoning. Its high-quality nylon design follows the curves of your cookware and won’t scratch its surface. A soft grip and thumb rest help you comfortably grasp the handle and chop more easily. For added convenience, it is heat-resistant to 428 degrees and dishwasher-safe.
**********
Cook's Corner Tip of the Month: Devilishly Perfect Deviled Eggs
To make Deviled Eggs as perfect and easy as possible, choose the oldest eggs in your fridge. (Older eggs peel better.) The night before boiling, prop the box of eggs you will use on its side in your refrigerator. This will perfectly center the yolks! The pastry blender or salad chopper will make quick work of chopping the yolks. For a polished finish, use your Easy Accent Decorator with the Star Tip to fill the eggs. Finally, the Chillzanne Rectangle Server egg insert is the perfect serving tool for these beautiful favorites!
**********
Cook's Corner Recipe of the Month: Chocolate Cherry Skillet Cake
A cake baked in a skillet? Why not! Our Executive Line of Cookware is oven safe up to 450 degrees. This recipe uses our awesome Family Skillet (#2764)
Chocolate Cherry Skillet Cake
Ingredients:
3 egg whites, lightly beaten
1 can (21 oz or 520 mL) cherry pie filling
1/4 cup (50 mL) water
1/2 tsp (2 mL) almond extract
1 pkg. (18.25 oz or 520 g) devil's food cake mix
1 jar (11.7 oz or 250 mL) hot fudge ice cream topping
1/3 cup (75 mL) toasted sliced almonds
Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)
Directions:
1. Preheat oven to 350°F (180°C). Lightly spray 12-in./30 cm Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter over skillet, spreading evenly.
2. Bake, uncovered, 25-30 minutes or until wooden pick inserted in center comes out clean. Carefully remove from oven using Oven Mitts; cool 10 minutes. Loosen edges of cake and carefully invert cake onto large, heat-safe serving plate.
3. Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired.
Yield: 16 servings
Nutrients per serving: Calories 270, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 46 g, Protein 4 g, Sodium 330 mg, Fiber 2 g
Cook's Tips: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350°F (180°C) 10-12 minutes or until golden brown. Remove from oven; cool completely.
©The Pampered Chef, Ltd. 2003
**********
Bexamo
- 104
Part TwoJune 5 World Hunger Awareness Day
Support our Round-Up from the Heart® campaign!
When school is out during the summer, more children are hungry because they're not receiving the nutritious meals normally provided through school meal programs.
The Pampered Chef® is proud to have partnered with America's Second Harvest since 1991; providing meals to children year-round. Join us in our efforts this summer when the need to serve children healthy meals is greatest. It's estimated that more than 9 million children are served by America's Second Harvest - The Nations' Food Bank Network, and largest charitable hunger relief organization.
Help Us Reach Out to Children in Need This Summer
1. Purchase the Round-Up from the Heart® Trivet: The Pampered Chef® will donate $2 to America's Second Harvest for every Trivet purchased.
2. Round Up Your Order to the Nearest Dollar or More: Your contribution will benefit the participating food bank near your community.
Enjoy the Round-Up from the Heart® Trivet's Many Uses
1. Protect tables from heat: This beautiful Trivet is also practical. Place hot dishes on the Trivet to protect your table during family meals or special dinner parties.
2. Display it in your home: The beautiful, brushed copper Trivet looks fantastic sitting on a side table or hung on a wall.
3. It makes a great gift: It’s perfect for friends, teachers, coaches, family and party hosts. Wrap the Trivet in colored cellophane and tie it with a ribbon.
Together, we can make a difference - one child at a time!
**********
June 10 Iced Tea Day
In 1904, English tea plantation owner Richard Blechynden set up a booth to sell hot tea at the St. Louis World Fair. It was a sizzler of a day, and fair visitors didn't want anything hot. Rather, they needed something to quench their thirst - something cold. He dumped some of his hot tea into ice and served it cold. It was an immediate hit. This was the first known use of iced tea. Your iced tea will be delicious served in the carafe (#2291); it will hold 42ounces of your beverages cold (or hot) for hours!
**********
June 13 Kitchen Klutzes of America Day
What a relief that The Pampered Chef® cares so much about Kitchen Klutzes like me!!
The safeguards on the Ultimate Mandolin slicing tool make it virtually impossible to slice your fingers - a HUGE improvement over the other models available on the market.
Our Scrapers are made of a durable silicone are heat resistant to 650 degrees Fahrenheit. There is no way even I can melt one of these in my culinary exploits!
All of our sharp-edged items come with a protective cover for storage safety. Digging blindly in the kitchen drawer won't draw blood from our products!!
One huge word of caution - our forged cutlery is not to be taken lightly! These knives will easily slice through anything... even you! Be vigilant when the covers are off. Don't worry - our Hold n' Slice tool can run interference between your cutlery and your flesh.
**********
June 14 Flag Day
Show your patriotism with this beautiful and delicious desert!
Red, White & Blueberry Pie
Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.
3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.
Yield: 8 servings
Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g
Cook's Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
©The Pampered Chef, Ltd. 2003
**********
June 17 Father's Day
Don't forget to order the men in your life some fantastic tools for Father's Day. Why not capture the Thrill of the Grill with some of our top quality grilling tools!
Barbecue Skewer Set (#2701) Four stainless skewers with decorative chef's hat handles have angled tips to easily pierce meats and veggies. A food slider removes cooked foods with ease and doubles as a handy way to store the skewers. Dishwasher-safe. $17.00
Barbecue Jumbo Turner (#2703) An extra-wide stainless beveled head turns fish, chicken, steak, even two burgers at a time. Includes protective storage cover. 8"x 4" head. Dishwasher-safe. $17.50.
Barbecue Turner (#2692) A multi-tasker!! Includes a beveled front edge, serrated side edge, piercing corner, bottle opener and protective storage cover. Dishwasher-safe. $16.50. (Did you notice the bottle opener? This is my husband's favorite tool!)
Grill Cleaning Brush (#2697) Easily clean even porcelain-coated grates. Sturdy brass bristles won't rust. Protective pouch for storage. 13" handle. $12.25
Barbecue Tongs (#2691) A wide grasp allows you to easily handle foods. The patented locking mechanism provides compact storage. Dishwasher-safe. $17.25
Barbecue Basting Brush (#2695) Perfectly baste meats while keeping your hands safe. Natural boar bristles withstand the heat and resist stains. $13.50
Barbecue Fork (#2693) Three sturdy prongs help you easily remove vegetables, potatoes and meats from the grill. Includes protective storage cover. Dishwasher-safe. $12.00
Barbecue Mitt (#2696) Made of durable black suede with a protective insulated lining to shield your hands from the heat. Its unique split-finger design makes grasping barbecue tools easy. One size fits most. Machine washable. $14.00
Barbecue Tool Bag (#2699) Keep your grilling tools organized and protected in this black nylon, zippered bag. Internal pocket can hold a lighter, skewers, seasoning and more. $15.00
Barbecue Basting Bottle (#2704) A unique valve controls the flow of sauces and marinades through silicone bristles, evenly coating grilled foods. Includes measure markings up to 10 oz capacity. Dishwasher-safe. $14.00
********
Support our Round-Up from the Heart® campaign!
When school is out during the summer, more children are hungry because they're not receiving the nutritious meals normally provided through school meal programs.
The Pampered Chef® is proud to have partnered with America's Second Harvest since 1991; providing meals to children year-round. Join us in our efforts this summer when the need to serve children healthy meals is greatest. It's estimated that more than 9 million children are served by America's Second Harvest - The Nations' Food Bank Network, and largest charitable hunger relief organization.
Help Us Reach Out to Children in Need This Summer
1. Purchase the Round-Up from the Heart® Trivet: The Pampered Chef® will donate $2 to America's Second Harvest for every Trivet purchased.
2. Round Up Your Order to the Nearest Dollar or More: Your contribution will benefit the participating food bank near your community.
Enjoy the Round-Up from the Heart® Trivet's Many Uses
1. Protect tables from heat: This beautiful Trivet is also practical. Place hot dishes on the Trivet to protect your table during family meals or special dinner parties.
2. Display it in your home: The beautiful, brushed copper Trivet looks fantastic sitting on a side table or hung on a wall.
3. It makes a great gift: It’s perfect for friends, teachers, coaches, family and party hosts. Wrap the Trivet in colored cellophane and tie it with a ribbon.
Together, we can make a difference - one child at a time!
**********
June 10 Iced Tea Day
In 1904, English tea plantation owner Richard Blechynden set up a booth to sell hot tea at the St. Louis World Fair. It was a sizzler of a day, and fair visitors didn't want anything hot. Rather, they needed something to quench their thirst - something cold. He dumped some of his hot tea into ice and served it cold. It was an immediate hit. This was the first known use of iced tea. Your iced tea will be delicious served in the carafe (#2291); it will hold 42ounces of your beverages cold (or hot) for hours!
**********
June 13 Kitchen Klutzes of America Day
What a relief that The Pampered Chef® cares so much about Kitchen Klutzes like me!!
The safeguards on the Ultimate Mandolin slicing tool make it virtually impossible to slice your fingers - a HUGE improvement over the other models available on the market.
Our Scrapers are made of a durable silicone are heat resistant to 650 degrees Fahrenheit. There is no way even I can melt one of these in my culinary exploits!
All of our sharp-edged items come with a protective cover for storage safety. Digging blindly in the kitchen drawer won't draw blood from our products!!
One huge word of caution - our forged cutlery is not to be taken lightly! These knives will easily slice through anything... even you! Be vigilant when the covers are off. Don't worry - our Hold n' Slice tool can run interference between your cutlery and your flesh.
**********
June 14 Flag Day
Show your patriotism with this beautiful and delicious desert!
Red, White & Blueberry Pie
Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.
3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.
Yield: 8 servings
Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g
Cook's Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
©The Pampered Chef, Ltd. 2003
**********
June 17 Father's Day
Don't forget to order the men in your life some fantastic tools for Father's Day. Why not capture the Thrill of the Grill with some of our top quality grilling tools!
Barbecue Skewer Set (#2701) Four stainless skewers with decorative chef's hat handles have angled tips to easily pierce meats and veggies. A food slider removes cooked foods with ease and doubles as a handy way to store the skewers. Dishwasher-safe. $17.00
Barbecue Jumbo Turner (#2703) An extra-wide stainless beveled head turns fish, chicken, steak, even two burgers at a time. Includes protective storage cover. 8"x 4" head. Dishwasher-safe. $17.50.
Barbecue Turner (#2692) A multi-tasker!! Includes a beveled front edge, serrated side edge, piercing corner, bottle opener and protective storage cover. Dishwasher-safe. $16.50. (Did you notice the bottle opener? This is my husband's favorite tool!)
Grill Cleaning Brush (#2697) Easily clean even porcelain-coated grates. Sturdy brass bristles won't rust. Protective pouch for storage. 13" handle. $12.25
Barbecue Tongs (#2691) A wide grasp allows you to easily handle foods. The patented locking mechanism provides compact storage. Dishwasher-safe. $17.25
Barbecue Basting Brush (#2695) Perfectly baste meats while keeping your hands safe. Natural boar bristles withstand the heat and resist stains. $13.50
Barbecue Fork (#2693) Three sturdy prongs help you easily remove vegetables, potatoes and meats from the grill. Includes protective storage cover. Dishwasher-safe. $12.00
Barbecue Mitt (#2696) Made of durable black suede with a protective insulated lining to shield your hands from the heat. Its unique split-finger design makes grasping barbecue tools easy. One size fits most. Machine washable. $14.00
Barbecue Tool Bag (#2699) Keep your grilling tools organized and protected in this black nylon, zippered bag. Internal pocket can hold a lighter, skewers, seasoning and more. $15.00
Barbecue Basting Bottle (#2704) A unique valve controls the flow of sauces and marinades through silicone bristles, evenly coating grilled foods. Includes measure markings up to 10 oz capacity. Dishwasher-safe. $14.00
********
Bexamo
- 104
Part Three (yes - this is the last piece!)June 18 National Splurge Day
I can't let this occasion pass without inviting you to splurge a little! Now, you could go to Wal-Mart and buy the DVD or video game you've wanted... you could go to a salon for a makeover, facial and massage, or... you can go to the "Our Products" tab at the top of my website and buy some high-quality kitchen tools to make cooking faster, easier and more fun than ever! The choice is yours... a fleeting good hair day or a 12" Family Skillet from our Executive Cookware line with a lifetime guarantee!
**********
June 30 Great American Picnic Day
What better way to spend the last Saturday of May than sharing a picnic feast with family and friends? Try this awesome recipe for Baked Potato salad for a refreshing twist on a picnic classic. Serve it in a Chillzanne® Bowl and be worry-free for hours!
"The Works" Baked Potato Salad
Ingredients:
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)
Directions:
1. Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice. Bake 50-60 minutes or until tender.
2. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.
3. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
Yield: 12 servings
Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2003
***********
June 16 Fudge Day
The most perfect food ever invented. It is candy... it is desert... it is perfection! Try this delectable recipe featuring the Chillzanne® Platter available as a host special selection.
Quick Chocolate-Mint Fudge
Ingredients:
1 package (8 ounces) semi-sweet chocolate squares for baking, divided
1 package (6 ounces) white chocolate squares for baking
1 container (16 ounces) prepared vanilla frosting, divided
1/4 teaspoon peppermint or mint extract
3 drops green or red food coloring
1/2 teaspoon vegetable oil
Directions:
1. Using Crinkle Cutter, coarsely chop semi-sweet and white chocolate squares, keeping each separate. Reserve 1/2 cup of the semi-sweet chocolate for garnishing. Cut two 12-inch squares of Parchment Paper. Place one parchment square on chilled Chillzanne® Platter.
2. Combine white chocolate and half of the frosting in Small (2-qt.) Saucepan. Stir over low heat until melted and smooth. Add peppermint extract and food coloring; mix well. Pour mixture onto Chillzanne® Platter; spread into an 8-inch square. Let stand 5 minutes until mixture begins to set.
3. Meanwhile, in same saucepan, combine semi-sweet chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over mint layer on Chillzanne® Platter; spread evenly to cover mint layer using Large Spreader. Let stand 10 minutes to set.
4. Lay remaining parchment square over top of fudge. Smooth top be gently rolling Baker's Roller over parchment. Lift up fudge with the aid of the parchment paper and turn over. Carefully peel parchment off mint layer of fudge.
5. For garnish, place reserved 1/2 cup chopped chocolate and oil in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1/2 minutes or until melted, stirring every 30 seconds. Drizzle chocolate over fudge. Refrigerate until firm, 15 - 30 minutes. Place parchment with fudge on Cutting Board. Cut into 1-inch squares. Store in tightly covered container in refrigerator.
Yield: 64 squares.
Nutrients per serving (1 square): Calories 60, Total Fat 3.5g, Saturated Fat 1.5g, Cholesterol 0mg, Carbohydrate 8g, Protein 0g, Sodium 15mg, Fiber 0g
Cook's Tip: It’s not necessary to wash the saucepan between heating the two chocolate mixtures. Always keep in mind that a single drop of water added to melted chocolate can cause the chocolate to clump and harden.
Cook's Tip: To drizzle melted chocolate for garnish, place a small plastic bag over rim of Measure-All® Cup, with one corner pointing down into the cup. Pour melted chocolate mixture into the bag. Remove the bag, twist top and secure with Twixit! Clip. Cut a very small piece off the corner of the bag to drizzle chocolate.
Tool Tip: It’s important to freeze the Chillzanne® Platter at least 4 hours before preparing this recipe.
©The Pampered Chef, Ltd. 2001
**********
June 18 Hawaii Macadamia Nut Day
Aloha Macadamia - fun to say and fun to eat! Try this delightfully cool and refreshing pie with a crust enhanced with buttery-rich macadamia nuts for flavor and crunch.
Macadamia Key-Lime Pie
Ingredients:
Crust:
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
1/2 cup plus 1 tablespoon macadamia nuts, coarsely chopped, divided
Filling:
4 large limes
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
3-4 drops each green and yellow food coloring (optional)
1 container (12 ounces) frozen whipped topping, thawed, divided
Additional lime slices for garnish
Directions:
1. Preheat oven to 450 degrees. For crust, let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool.
2. Coarsely chop nuts with Food Chopper. Sprinkle 1/2 cup of the nuts over bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.
3. For filling, zest limes with Lemon Zester/Scorer to measure 3 teaspoons zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Stir zest, juice and food coloring into cream cheese mixture; mix well. Fold in 2 cups of the whipped topping using Classic Scraper. Pour mixture into crust. Refrigerate at least 30 minutes.
4. In Small Sauté Pan, toast remaining 1 tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nits from pan and cool completely. Garnish top of pie with remaining whipped topping Easy Accent Decorator and lime slices, if desired. Sprinkle with nuts. Cut into wedges using Slice 'N Serve.
Yield: 8 servings
Nutrients per serving: Calories 640, Total Fat 38g, Saturated Fat 22g, Cholesterol 60mg, Carbohydrate 63g, Protein 9g, Sodium 270mg, Fiber 1g
Cook's Tip: Persian limes are the most common limes available in the supermarket and provide excellent results in this recipe. Fresh Key Limes are grown in Florida and the Caribbean and are not available in most areas of the country, but can be substituted for the Persian limes, if you like. Bottled Key Lime juice can be used as well, but don't omit lime zest. Key limes are smaller, rounder and tarter than Persian limes and have a yellow tint to the peel and flesh.
Cook's Tip: Wash and dry limes before removing zest. Limes will release the most juice if they are at room temperature. You can warm refrigerated limes in the microwave oven on HIGH for about 10 seconds before juicing.
©The Pampered Chef, Ltd. 2001
**********
I can't let this occasion pass without inviting you to splurge a little! Now, you could go to Wal-Mart and buy the DVD or video game you've wanted... you could go to a salon for a makeover, facial and massage, or... you can go to the "Our Products" tab at the top of my website and buy some high-quality kitchen tools to make cooking faster, easier and more fun than ever! The choice is yours... a fleeting good hair day or a 12" Family Skillet from our Executive Cookware line with a lifetime guarantee!
**********
June 30 Great American Picnic Day
What better way to spend the last Saturday of May than sharing a picnic feast with family and friends? Try this awesome recipe for Baked Potato salad for a refreshing twist on a picnic classic. Serve it in a Chillzanne® Bowl and be worry-free for hours!
"The Works" Baked Potato Salad
Ingredients:
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)
Directions:
1. Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice. Bake 50-60 minutes or until tender.
2. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.
3. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
Yield: 12 servings
Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2003
***********
June 16 Fudge Day
The most perfect food ever invented. It is candy... it is desert... it is perfection! Try this delectable recipe featuring the Chillzanne® Platter available as a host special selection.
Quick Chocolate-Mint Fudge
Ingredients:
1 package (8 ounces) semi-sweet chocolate squares for baking, divided
1 package (6 ounces) white chocolate squares for baking
1 container (16 ounces) prepared vanilla frosting, divided
1/4 teaspoon peppermint or mint extract
3 drops green or red food coloring
1/2 teaspoon vegetable oil
Directions:
1. Using Crinkle Cutter, coarsely chop semi-sweet and white chocolate squares, keeping each separate. Reserve 1/2 cup of the semi-sweet chocolate for garnishing. Cut two 12-inch squares of Parchment Paper. Place one parchment square on chilled Chillzanne® Platter.
2. Combine white chocolate and half of the frosting in Small (2-qt.) Saucepan. Stir over low heat until melted and smooth. Add peppermint extract and food coloring; mix well. Pour mixture onto Chillzanne® Platter; spread into an 8-inch square. Let stand 5 minutes until mixture begins to set.
3. Meanwhile, in same saucepan, combine semi-sweet chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over mint layer on Chillzanne® Platter; spread evenly to cover mint layer using Large Spreader. Let stand 10 minutes to set.
4. Lay remaining parchment square over top of fudge. Smooth top be gently rolling Baker's Roller over parchment. Lift up fudge with the aid of the parchment paper and turn over. Carefully peel parchment off mint layer of fudge.
5. For garnish, place reserved 1/2 cup chopped chocolate and oil in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1/2 minutes or until melted, stirring every 30 seconds. Drizzle chocolate over fudge. Refrigerate until firm, 15 - 30 minutes. Place parchment with fudge on Cutting Board. Cut into 1-inch squares. Store in tightly covered container in refrigerator.
Yield: 64 squares.
Nutrients per serving (1 square): Calories 60, Total Fat 3.5g, Saturated Fat 1.5g, Cholesterol 0mg, Carbohydrate 8g, Protein 0g, Sodium 15mg, Fiber 0g
Cook's Tip: It’s not necessary to wash the saucepan between heating the two chocolate mixtures. Always keep in mind that a single drop of water added to melted chocolate can cause the chocolate to clump and harden.
Cook's Tip: To drizzle melted chocolate for garnish, place a small plastic bag over rim of Measure-All® Cup, with one corner pointing down into the cup. Pour melted chocolate mixture into the bag. Remove the bag, twist top and secure with Twixit! Clip. Cut a very small piece off the corner of the bag to drizzle chocolate.
Tool Tip: It’s important to freeze the Chillzanne® Platter at least 4 hours before preparing this recipe.
©The Pampered Chef, Ltd. 2001
**********
June 18 Hawaii Macadamia Nut Day
Aloha Macadamia - fun to say and fun to eat! Try this delightfully cool and refreshing pie with a crust enhanced with buttery-rich macadamia nuts for flavor and crunch.
Macadamia Key-Lime Pie
Ingredients:
Crust:
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
1/2 cup plus 1 tablespoon macadamia nuts, coarsely chopped, divided
Filling:
4 large limes
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
3-4 drops each green and yellow food coloring (optional)
1 container (12 ounces) frozen whipped topping, thawed, divided
Additional lime slices for garnish
Directions:
1. Preheat oven to 450 degrees. For crust, let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool.
2. Coarsely chop nuts with Food Chopper. Sprinkle 1/2 cup of the nuts over bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.
3. For filling, zest limes with Lemon Zester/Scorer to measure 3 teaspoons zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Stir zest, juice and food coloring into cream cheese mixture; mix well. Fold in 2 cups of the whipped topping using Classic Scraper. Pour mixture into crust. Refrigerate at least 30 minutes.
4. In Small Sauté Pan, toast remaining 1 tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nits from pan and cool completely. Garnish top of pie with remaining whipped topping Easy Accent Decorator and lime slices, if desired. Sprinkle with nuts. Cut into wedges using Slice 'N Serve.
Yield: 8 servings
Nutrients per serving: Calories 640, Total Fat 38g, Saturated Fat 22g, Cholesterol 60mg, Carbohydrate 63g, Protein 9g, Sodium 270mg, Fiber 1g
Cook's Tip: Persian limes are the most common limes available in the supermarket and provide excellent results in this recipe. Fresh Key Limes are grown in Florida and the Caribbean and are not available in most areas of the country, but can be substituted for the Persian limes, if you like. Bottled Key Lime juice can be used as well, but don't omit lime zest. Key limes are smaller, rounder and tarter than Persian limes and have a yellow tint to the peel and flesh.
Cook's Tip: Wash and dry limes before removing zest. Limes will release the most juice if they are at room temperature. You can warm refrigerated limes in the microwave oven on HIGH for about 10 seconds before juicing.
©The Pampered Chef, Ltd. 2001
**********
Chozengirl
Gold Member
- 783
Bexamo
- 104
No thanks needed - Those are the items I added to my website for June. I usually spend a little time every week getting the next month's newsletter ready. It looks like a big effort, but it's just lots of a little effort!! Sharing is easy! I was just thinking that some of the website ideas would work for a newsletter - depends on how long you go! The recipes take up a lot of space!!
Chef Kearns
Gold Member
- 3,323
Good Night, Rebecca!! And I thought June was just special because it is my birth month!! Jeez Louise!! Don't forget June 19th!! Juneteenth! It is the day celebrated in Texas as the date the word spread to the slaves that they were FREE!!! Hooray and Hallajuliah (I can't believe I cannot spell that word)!!
pamperedlinda
Gold Member
- 10,264
ChefBeckyD
Gold Member
- 20,376
Gushing Alert!Ummm, Ok Rebecca - you've started something here - I'll be wanting some of this same great info for July and August too!
It's awesome - I'm going to use some of it in my Newsletter - and some more on my website!
Gush.... Gush..... Gush........I love all this info, and the way you inobtrusively worked in booking and ordering! It was so fun to read!
It's awesome - I'm going to use some of it in my Newsletter - and some more on my website!
Gush.... Gush..... Gush........I love all this info, and the way you inobtrusively worked in booking and ordering! It was so fun to read!
AJPratt
Silver Member
- 6,681
Bexamo
- 104
Am I in trouble now?So.... you all like the website bits?? I did April and May too... I try to change the info out between the 29th and the 1st of the new month. I just finished yesterday. That's why I said it was Linda's lucky day!! Ha Ha.
Actually, I have many of you to thank for the finished product. I started a thread in April on suggestions to make you website special and this is the end result of all your feedback plus a Table-Talk Tele-Class... Feel free to use anything you like!! Of course, you may occasionally need to edit my odd sense of humor out to suit your own taste
Actually, I have many of you to thank for the finished product. I started a thread in April on suggestions to make you website special and this is the end result of all your feedback plus a Table-Talk Tele-Class... Feel free to use anything you like!! Of course, you may occasionally need to edit my odd sense of humor out to suit your own taste
ChefBeckyD
Gold Member
- 20,376
heat123
Silver Member
- 6,977
ChefBeckyD
Gold Member
- 20,376
Bexamo said:
It takes time! Don't give up yet - you are still building a customer base. I remember feeling like it was just a waste of money in the beginning, but now I am seeing some great sales come from my website. Last month I had a $140 order placed, and this month I had a $372 order placed from a registry that I had actually forgotten about!
The best thing you can do right now is keep getting your name and web address out there! Make sure that ALL info you hand out or leave places has your website listed. You just qualified right? So now is when you can start using your site to it's fullest!
lsm72
- 212
Chef Kearns
Gold Member
- 3,323
pamperedlinda
Gold Member
- 10,264
Chef Kearns
Gold Member
- 3,323
pamperedlinda
Gold Member
- 10,264
Thanks guys! So sorry to drag you on and on like this. I had a bunch of errands to run today and then had to take my son to the pool this afternoon for a while (thought about taking my lap top and working on it.....but kinda had to watch him since he can't swim yet!) I'll try and finish it up tonight.
Last edited:
pamperedlinda
Gold Member
- 10,264
Here it is!Here it is.
Please note.......before you go changing stuff....I wanted to change the look of my newsletter this month had had a ***** of a time with it! I like to paste my newsletter right into an email instead of attaching it. The only way I found to do this and not lose all of my pictures and formatting was to do the entire thing in tables. So.....if it starts doing weird things to you when you make this your own be advised that you are working in a table. You might first want to go into the table and put the lines (borders) back in so that you can see what & where you are working. All of the tables are centered on the page to keep everything uniform.
If you have any questions, please email me directly at [email protected].
Linda
Please note.......before you go changing stuff....I wanted to change the look of my newsletter this month had had a ***** of a time with it! I like to paste my newsletter right into an email instead of attaching it. The only way I found to do this and not lose all of my pictures and formatting was to do the entire thing in tables. So.....if it starts doing weird things to you when you make this your own be advised that you are working in a table. You might first want to go into the table and put the lines (borders) back in so that you can see what & where you are working. All of the tables are centered on the page to keep everything uniform.
If you have any questions, please email me directly at [email protected].
Linda
Chef Kearns
Gold Member
- 3,323
Chozengirl
Gold Member
- 783
heat123
Silver Member
- 6,977
momofthree
- 27
pamperedlinda
Gold Member
- 10,264
JaimeQ
- 2,322
pamperedlinda
Gold Member
- 10,264
I'm going to give them a discount if they order during their birthday month. Probably 10% off or maybe free shipping, or maybe even choose a special item and give it to them at a special price. I will probably change it up each month to keep them guessing what the special will be when it's their turn. Maybe I'll let them have the RUFTH trivet for $5 or something.JaimeQ said:
chefkristin
Gold Member
- 2,934
JaimeQ
- 2,322
MGG
- 312
M
mistym
http://www.chefsuccess.com/showthread.php?t=21302
This is a link to a thread I posted in Canadian Corner to Linda's Newsletter but in CDN. I have also tweaked for my needs so please do the same.
Thanks L
M
This is a link to a thread I posted in Canadian Corner to Linda's Newsletter but in CDN. I have also tweaked for my needs so please do the same.
Thanks L
M
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