Fran Durr Independent Consultant for Pampered Chef

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Fran Durr Independent Consultant for Pampered Chef

Hello, welcome to my Pampered Chef page. I would love to share with you all that is New in Pampered

06/09/2023

Booking parties for September! Check out these specials….

05/09/2023

It’s Monday Mingle… what’s on your bucket list?

31/08/2023

Looking for a fun snack for back to school?? These are sure to be a hit with all the kiddos😊

Marshmallow Popcorn Balls

Prep 5 min

Cook 10 min

Ready in 15 min

UNLIKE TRADITIONAL POPCORN BALLS, YOU DON’T NEED TO BOIL SUGAR IN THIS RECIPE—SO THESE SWEET TREATS ARE SUPER QUICK TO POP TOGETHER!

INGREDIENTS
½ cup (125 mL) popcorn kernels
2 tbsp (30 mL) oil
¼ cup (60 mL) butter
1 pkg (10 oz/300 g) mini marshmallows
¼ tsp (1 mL) salt
DIRECTIONS
Add the popcorn kernels and oil to the Electric Pop & Stir. Place the lid on top, then select the POP setting and cook until the kernels have popped and there’s about 3 seconds between pops, about 5-8 minutes. Combine the butter, marshmallows, and salt in a large microwave-safe bowl. Microwave for about 1½–2 minutes, stirring every 30 seconds, or until melted.
Add the popcorn (being careful not to add unpopped kernels) to the melted marshmallow mixture and toss to evenly coat. When the mixture is cool enough to handle, about 5 minutes, form the popcorn into 8–10 balls.
Yield:
8-10 servings of 1 popcorn ball
Nutrients per serving:
U.S. nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 39 g, Fiber 2 g, Sugars 20 g (includes 0 g added sugar), Protein 1 g

Cook's Tips:
Lightly oil your hands before forming the popcorn balls to keep it from sticking. Try adding some cereal, sprinkles, or a drop of food coloring to the marshmallow mixture to match a special holiday or event!

06/10/2022

Happy Fall Everyone!! I'm booking parties :) I have a few dates left in October and November. Book your party today and get a jump start on your Holiday Shopping :)

Here is a recipe for you to enjoy :)

SAUSAGE & EGG BREAKFAST RING
Prep 15 min
Cook 30 min
Ready in 45 min

A CLASSIC BREAKFAST RING IS A GREAT OPTION FOR BUSY MORNINGS OR BRUNCH GATHERINGS.

INGREDIENTS
11 eggs, divided
¼ cup (50 mL) half & half
¼ tsp (1 mL) salt
¼ tsp (1 mL) black pepper
2 red bell peppers
4 green onions
1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
2 cups (6 oz./175 g) colby jack cheese, grated
1 tsp (5 mL) olive oil
2 pkgs (8 oz./250 g each) crescent rolls
1 tbsp (15 mL) fresh parsley leaves
DIRECTIONS
Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.

Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.

Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.

Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.

Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5" (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.

Use the Baker’s Roller® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.

Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.

Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.

Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

Yield:
16 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g

Cook's Tips:

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https://www.pamperedchef.com/pws/frandurr

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