Jen’s PC biz Independant Consultant with Pampered Chef

09/24/2025

I am looking for 10 friends to give this a try!!!! Who wants to test it to help me out?? Free Fall product bonus from me for giving it a try!!

09/24/2025

Start Chopping!
Learn a new recipe. Use cooking as a meditation with the promise of a meal at the end.
• Create a cookbook with your friends and colleagues and include everyone’s favorite healthy recipe.
• A family affair – include everyone in the cooking and create family bonding time and spur communication!
• Meal prep for the week

09/24/2025

Did you know we have soup mixes? Perfect for a quick Fall meal! Which are you picking?

09/24/2025

September 24 – National Cherries Jubilee Day

National Cherries Jubilee Day on September 24 celebrates a very unique dessert that deserves more love! Cherries jubilee is a dish that involves cherries and liqueur, usually a brandy or Kirschwasser. Originally, the cherries were simply poached in a sugary syrup and served with warm brandy, which was set on fire for a dramatic presentation as it was served to guests. Modern recipes serve the cherries with ice cream, but the fire has remained a key part of this dish. Cherries jubilee was first served at one of the jubilee celebrations of Queen Victoria and the popularity for the dessert skyrocketed during her reign. It was considered a highly fashionable dessert to offer one’s guests. The dessert made a comeback in the 1950s and 1960s, and now this classic dessert has earned itself a new brand of retro prestige. For National Cherries Jubilee Day on September 24, we invite you to join us in indulging in this most dramatic of desserts.

Ingredients
* ½ cup white sugar
* 2 tablespoons cornstarch
* ¼ cup cold water
* ¼ cup orange juice
* 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
* ½ teaspoon finely grated orange zest
* 3 cups vanilla bean ice cream
* ¼ teaspoon cherry extract
* ¼ cup brandy

Directions
1. Whisk sugar and cornstarch together in a wide saucepan. Stir in water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in cherries and orange zest; return to a boil, then reduce heat, and simmer for 10 minutes. While cherries are cooking, spoon ice cream into serving bowls. �
2. Remove cherries from heat and stir in cherry extract. Pour in brandy and ignite with a long lighter. Gently shake the pan until blue flame has extinguished itself. Spoon cherries over ice cream. �
Note on flambéing:
The flames may get quite high when flambéing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!
Recipe from https://www.allrecipes.com/recipe/74422/classic-cherries-jubilee/

09/23/2025

Wow look what arrived today!!!! Have you thought about joining our team???? Now is the time 🤩 it is our busy season and you can start earning Christmas cash early. Who is ready to join us???

09/23/2025

Have you ever baked a layer cake only to take it out of the oven and it has a great big dome? That's frustrating! Here are two tips I learned many years ago to bake a more level cake. The first and easiest way is to lower the oven temperature by 25°. This slightly slows the baking process and causes the cake to rise more evenly. The second method is best for extra large cake pans. Take an old bath towel and cut it into strips about 3 times the height of your cake pan. Wet the towel, fold it into thirds lengthwise, and wrap it around your cake pan, fastening it with a safety pin. Then bake your cake as. you normally would.
If all else fails, after the cake has cooled, run a long bread knife over the top of the cake, using the edge of the cake pan as a guide to remove the dome. Use these cake scraps to make cake balls or store the scraps in a zip-loc bag to crumble over ice cream!

09/23/2025

09/23/2025

September 23rd - National Great American Pot Pie Day

Pot pies typically include both a flaky top crust and a bottom crust. Occasionally, recipes omit the bottom crust. Either way, fill them with tender chicken, beef or pork, and lots of vegetables for a hearty meal. Some other delicious fillings include turkey and seafood. Traditional veggies in pot pie include potatoes, carrots, green beans, and peas. Finally, the gravy and seasonings make the pies irresistible. When they begin heating up in the oven, the family knows when dinner is ready!

Chicken Pot Pie Chowder
4.7 (32 Reviews)


Prep 5 min

|

Ready in 30 min

There’s no food more comforting than chicken pot pie. We swapped the pie crust for biscuits, and the whole dinner is made in one pot in less than 30 minutes.

Ingredients
2 tbsp (30 mL) canola oil
1 medium onion
2 garlic cloves
¼ cup (50 mL) flour
2 cups (500 mL) reduced-sodium chicken stock
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 cups (500 mL) milk
2 cups (500 mL) frozen vegetable medley (like corn, green beans, carrots, and peas)
1½ cups (375 mL) chopped cooked chicken
½ cup (125 mL) loosely packed fresh parsley leaves
1 pkg (7.5 oz or 340 g) buttermilk biscuits
Directions
Preheat the oven to 400°F (200°C). Heat the oil in the Rockcrok® Dutch Oven over medium heat for 3–5 minutes, or until it’s shimmering.

Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped.

Add the onion and garlic pressed with the Garlic Press to the Dutch oven. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.

Sprinkle the flour over the vegetables and stir to coat. Cook for 1 additional minute.

Add the stock, salt, and pepper, then increase the heat to medium-high. Bring the mixture to a simmer, scraping the bottom of the Dutch oven to release any flour.

Add the milk, vegetables, chicken, and parsley grated with the Herb Mill; stir.

Gently place the biscuits on top of the chowder. Bake, uncovered, for 12–15 minutes, or until the tops of the biscuits are golden brown. Let cool for 5 minutes before serving.
Yield:
6 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 290, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 40 mg, Sodium 620 mg, Carbohydrate 32 g, Fiber 2 g, Sugars 8 g, Protein 19 g

Cook's Tips:
Take it slow: To make this recipe in the Rockcrok® Slow Cooker Stand, substitute the cooked chicken for 1½ lbs (750 g) of raw chicken. Complete steps 2–4 as directed, then add the stock, vegetables, and chicken. Cook, covered, on HIGH for 4 hours, or LOW for 8 hours. Remove from the Slow Cooker Stand; add the milk, top with the biscuits, then finish in the oven as directed.

09/22/2025

Acts of bravery do not always have to be grandiose or dramatic; they can also be found in the everyday choices we make to keep trying.

09/22/2025

September 22 - National White Chocolate Day

Since white chocolate does not contain cocoa solids, it is not chocolate in the strictest sense. During the process of manufacturing chocolate, the dark-colored solids of the cocoa bean separates from the fatty content. But unlike milk or dark chocolate, the solids are not reincorporated. As a result, white chocolate also does not contain as much caffeine or antioxidants as its darker counterparts.

White-Chocolate Cheesecake Strawberries
Prep 5 min | Ready in 25 min

What’s better than cheesecake? Adding a little white chocolate and strawberry! This simple, fresh dessert will be a crowd-pleaser.

Ingredients
1 lb. (450 g) fresh strawberries, stemmed (16–20 medium (about 1–1½"/2.5–4 cm each)
⅓ cup (75 mL) white chocolate morsels
1 graham cracker
4 oz. (125 g) cream cheese, softened
½ cup (125 mL) thawed whipped topping (or whipped cream)
Directions
Cut the strawberries using the Decorative Food Cutter by placing the pointed side down to get two pieces. Lay the strawberry halves on a paper towel–lined plate.
Place the white chocolate in a small bowl and microwave, uncovered, on HIGH for 45–60 seconds, or until almost melted; stir until smooth.
Place the graham cracker into the Electric Twist & Chop. Press START and blend until it looks like fine crumbs. Move the graham cracker crumbs to a small bowl.
Add the cream cheese and melted chocolate to the Electric Twist & Chop. PULSE until combined. Transfer the mixture into a small mixing bowl and fold in the whipped topping. Spoon the filling into a pipping bag or plastic bag with the corner snipped off.
Place the strawberries on the Chilled Serving Tray and pipe the filling into each strawberry. Sprinkle with graham cracker crumbs before serving.
Yield:
10 servings
Nutrients per serving:
U.S. nutrients per serving (3–4 strawberries per serving): Calories 120, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 10 g, Fiber 1 g, Sugars 6 g (includes 3 g added sugar), Protein 1 g

Cook's Tips:
Cut a very thin slice off the pointed end of the strawberries to form a flat base, if you’d like.