Sharon's Kitchen Ideas

06/21/2024

Peaches just seem to scream “SUMMER!” This looks so good, I can't wait to try it! Happy National Peaches and Cream Day :)

Peaches and Cream (allrecipe)

Ingredients
4 medium fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream
Directions
1. Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
2. Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.
3. Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

If your peaches are very sweet, you can skip the simple syrup step (step 2).
My attempt at a cooked-cream version didn't turn out as well as the classic but feel free to try it anyway. After Step 2, simmer heavy cream with 1/4 cup white sugar in a small pot until slightly thickened, about 3 minutes. Remove from heat and stir in 2 teaspoons lemon juice, then let cool slightly. Transfer peaches into serving glasses using a slotted spoon, then pour warm cream mixture on top. Cover the glasses with plastic wrap and refrigerate until completely chilled. Pour leftover peach syrup into a saucepan and simmer until reduced by about half, 3 to 5 minutes. Let cool briefly before spooning onto each serving.

06/20/2024

What do you call Ice Cream Sodas? Are they Ice Cream Sodas, or Ice Cream Floats, or Pink Cows, and Brown Cows? By any name they are DELICOUS! It's fitting that today, the first day of Summer is National Ice Cream Soda Day!
What is your favorite soda or float? Do you line the glass with syrup? Vanilla or chocolate ice cream?
The possibilities are almost endless!

Fun Fact: My Dad started as a Soda Jerk in his Father's Drug Store in Covington, KY. Later became a highly respected Pharmacist in our community as well as the state, and a highly regarded community leader as well. (that's not him in the picture)

06/18/2024

If you're celebrating National Picnic Day today, I hope the weather where you are is cooperating! Here are a few Pampered Chef Products to make picnics better and tastier:
Keep hot food hot by using the Insulated Serving Bowls, or On-the-Go Serving Bowls, they will keep the food hot for hours (Seriously, did this for our Anniversary during Covid shutdown. Took Chicken wraps to a park by my husband's work. Even the chicken that escaped the wraps stayed warm, and it was a very chilly day) Insulated Bowls come in 1 and 2.5 qt. On-the-Go Bowls come in 2 and 5 qt!

06/17/2024

How many time have heard and or said, “Eat your veggies!” Well, today is the perfect day for that saying as it's Eat Your Veggies Day!
Here's a quick and easy recipe to enjoy today. Alter it to include your favorite veggies, and leave out the ones you can't stand. You could easily serve this over chicken or beef nuggets, if you like. :D
SPEEDY STIR-FRY VEGGIES

INGREDIENTS

6-8 fresh whole mushrooms, wiped clean
1 medium red bell pepper
2 medium carrots
1/2 small onion
1 tablespoon olive oil
1 1/2 cups fresh broccoli florets
1 garlic clove
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
Dash of ground black pepper
DIRECTIONS

1. On Cutting Board, cut thin slice off stem end of mushrooms using Quikut Paring Knife; discard ends. Using Egg Slicer Plus®, slice mushrooms to get about 1 1/2 cups.
2. Cut bell pepper in half lengthwise and crosswise to get four pieces. Remove membranes and seeds. Cut bell pepper into thin short strips to get about 1 cup.
3. Peel carrots with Vegetable Peeler. Cut crosswise into 1/4-inch-thick slices using Crinkle Cutter to get about 3/4 cup. Cut onion into thin wedges.
4. Heat oil in Stir-Fry Skillet over medium-high heat 3 minutes. Add broccoli, mushrooms, red bell pepper, carrot and onion. Press garlic into skillet using Garlic Press. Sprinkle oregano, salt and black pepper over vegetables. Stir and toss vegetables with Bamboo Spoon 3-4 minutes or until vegetables are tender but still crisp.
Yield:
3 cups
6 servings

Cook's Tips:
Fresh broccoli florets (the tops of the broccoli) come in convenient packages and can be found in the fresh produce section of the supermarket.
Because stir-frying is such a quick method of cooking it's important to have all of your ingredients assembled, cut, measured and ready to go. In this vegetable stir-fry recipe, many other vegetables would be equally as good tasting. You can use cauliflower florets, celery slices, zucchini slices, green bell pepper strips or pea pods instead of any of the above vegetables.
The Stir-Fry Skillet is deep with high sides to allow more space to stir and toss the vegetables for fast, even cooking.

06/16/2024

HAPPY FATHER'S DAY to all the Dads!

How are you celebrating today?
Go visiting?
Special dinner out, or homemade?
Visit a museum or zoo, or something like that?
Maybe a nice day at home, with his favorite movie, and dessert?
Whatever you decide to do, I hope it turns out wonderfully for him!
Treasure the Dad's in your life!

06/15/2024

Well, it's National Beer Day, and tomorrow is Father's Day, so here is a “beer” recipe for Dad tomorrow! This might be right up his alley!
Would you serve this with his favorite beer, or his favorite root beer?
ROOT BEER RIBS
INGREDIENTS

1 rack of pork back ribs (about 2–4 lbs/1–2 kg)
2–4 tbsp (30–60 mL) Smoky Barbecue Rub (1 tbsp/15 mL rub per 1 lb/500 g ribs)
6 oz (175 mL) root beer
1–1½ cups (250–375 mL) barbecue sauce
DIRECTIONS

1. Remove the membrane from the rack of ribs (see cook’s tip).
2. Season both sides of the ribs with the barbecue rub, and then cut between the bones to separate into four portions to fit into the pan.
3. Add the root beer to the Rockcrok® Dutch Oven and then add the ribs. Cover and place in the Rockcrok® Digital Slow Cooker Stand. Cook on LOW for 6–8 hours or on HIGH for 4 hours. During the last hour of cooking, add the barbecue sauce.
Yield:
4 servings
Cook's Tips:
The membrane on a rack of ribs is tough and holds in excess fat. To remove the membrane, lay the rack meaty-side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the bones.
This recipe can be made in the Rockcrok® Everyday Pan with a smaller rack of ribs (up to 2 lbs/1 kg).
DELUXE MULTI COOKER INSTRUCTIONS
This recipe can be prepared in the Deluxe Multi Cooker as the recipe directs using the Slow Cooker setting and the Pressure Cooker Glass Lid. Let it cook on low for 8 hours.

06/14/2024

Today, and every June 14th is FLAG DAY! What does that mean? Our red, whit and blue flag became the flag of the United States in 1777. However it took 172 years for Congress to approve a the National Holiday!

Both President Wilson, in 1916, and President Coolidge, in 1927, issued proclamations asking for June 14 to be observed as the National Flag Day. But it wasn't until August 3, 1949, that Congress approved the national observance, and President Harry Truman signed it into law.

How to observe Flag Day? Place American Flags outside your home or business. Even small flags work. Teach your children respect for the flag, and those who have fought for us. Teach them that when the flag is presented in a parade, they stand and silently salute (put their hand over their heart) the flag.

Living in a country with a lot of political tension and stress, respecting our Flag is important. God Bless America!

06/13/2024

I'm on a kick of having a parfait for breakfast. Greek Yogurt, sliced strawberries and or blueberries, or whatever is tickling my fancy, with a sprinkling of Grapenuts. I add a little sweetener, because I'm a sweet freak!
So let me ask you, how much time to spend slicing fruit for summer meal? Standing there with a knife, cut the hull off, then slice, slice, slice, slice. By the time you're finished, there's juice all over the counter and you, right?
That's why I love the Pampered Chef Cup Slice! I cut the hull off, and place the red beauties cut side down on my Flexible Cutting Mat, then use the Cup Slicer, and one little swoosh per berry and I'm done. Blueberries don't have a chance to drip! Grapes, bananas (don't need to be cut into any size either) Same is true for soft veggies, like mushrooms. Even hard boiled eggs. (Do not use on produce with pits, like cherries, or olives, use the Cherry & Olive Pitter first.
Check these out at my website, www.pamperedchef.biz/slang1

06/12/2024

Do they really need to have a National French Fries Day? Why not? Make your French Fries special today. I highly recommend making these delicious fries. I like both the Seasoning Salt and the Rotisserie Seasoning, so it's hard to choose.
AIR FRYER FRENCH FRIES

INGREDIENTS

1 lb. (450 g) potatoes, about 3–4 medium, sliced into ¼ (6-mm) slices
1 tbsp (15 mL) vegetable oil
½ tsp. (2 mL) salt or Seasoning Salt or Rotisserie Seasoning, divided
DIRECTIONS

1. Toss the potatoes with oil and ¼ tsp (1 mL) of the seasoning of your choice in a medium bowl. Add to the Deluxe Air Fryer basket.
2. Cook in the Deluxe Air Fryer on CUSTOM for 10 minutes at 325°F (160°C).
3. When the time is up, cook on AIR FRY for 18 minutes and press ROTATE. Cook until the fries are brown and crisp, adding more time, if needed.
4. Sprinkle with the remaining salt.
Yield:
4 servings

Cook's Tips:
When making homemade fries, starting at a lower temperature ensures the potatoes come out tender. Increasing the temperature gives them a crispier texture.
If you're using the Rapid-Prep Mandoline, use the thicker julienne setting on number 8.
*Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.

06/11/2024

What would you pay for this “fancy” coffee at a coffee shop? $6, $8, or more? Why not make it at home, as large as you'd like, and in your favorite insulated travel mug? It's so easy! Get the Pampered Chef products at 50% or even 60% off by hosting a party, then deduct the price of each coffee you make over the first month, and you will probably have saved more than you spent.
BROWN SUGAR COLD BREW

INGREDIENTS

4 oz. (125 mL) cold brew coffee
2 tsp (10 mL) brown sugar or Gourmet Brown Sugar Syrup, divided
½ cup (125 mL) milk or milk alternative
¼ tsp (1 mL) ground cinnamon
⅛ tsp (0.5 mL) salt
ice
DIRECTIONS

1. Combine the cold brew with 1 tsp (5 mL) of the brown sugar or syrup in a glass.
2. Add the milk, remaining brown sugar or syrup, cinnamon, and salt to the Electric Milk Frother. Set to Cold Foam and press start.
3. Add the ice to the coffee and top with the frothed milk.
Yield:
1 servings
Cook's Tips:
If you’d like, you can use a cocktail shaker to combine the brown sugar and cold brew with ice.

06/11/2024

Does Corn on the Cob need more than salt and butter? For National Corn on the Cob day, I felt natural is best! However, I do want to tell you about the wonderful Corn on the Cob accessories Pampered Chef has to offer:
First our Corn Holders! These screw into the cob BEFORE you boil or microwave it. They come in a set of 4 (4 ears), are heat safe to 212*, and microwave safe for 5 minutes. Plus they are dishwasher safe too
Second, we have the Corn Butterer! One of the BEST inventions! Simply put a half stick of butter into the Butterer, and use the plunger to push butter out as it melts all over you ear of corn. So very simple and dishwasher safe too.
Thirdly, and not for eating corn ON the cob, but rather to take it off the cob, the Kernel Cutter! The stainless steel serrated blade easily cuts the corn off the cob, and the plastic husker blade removes husks and silks.
What else would you need?

06/10/2024

It's National Iced Tea Day! There are many ways to enjoy your Iced Tea, Sweet, Unsweet, with Lemon, with Mint, or your own "special blend".
In the comments, please put all the emojis that are fitting for your favorite Iced Tea!

06/09/2024

This may, in fact be the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It's fantastic all on its own or with a scoop of vanilla ice cream!
Strawberry Rhubarb Pies are time consuming, but what better things could you possibly be doing this National Strawberry Rhubarb Pie Day? :)
Best Strawberry Rhubarb Pie Recipe

INGREDIENTS
1 recipe double-crust pie crust
2 ½ cups rhubarb, chopped into ½-inch pieces
2 ½ cups strawberries, washed, hulled and cut into pieces about the same size as the chopped rhubarb
1 cup granulated sugar
3 Tablespoons minute tapioca
1 Tablespoon all-purpose flour
½ teaspoon lemon zest
½ teaspoon lemon juice
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
3 Tablespoons salted butter
1 beaten egg
1 teaspoon water
Extra sugar for sprinkling on top of crust

INSTRUCTIONS

Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.
Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.
Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.
Let the pie cool for at least 2 hours before cutting and serving.

06/08/2024

Although today is technically Jelly Donut Day, they are just TOO messy. I'm challenged to eat one and not wear jelly. I thought this yummy chocolatey delight would be a nice replacement. My only thought would be to replace the Hazelnut Spread with Speculous Spread. YUM!!
COFFEE-BREAK TRIFLE

INGREDIENTS

1 pkg (5.9 oz./170 g) instant chocolate pudding, divided
1¼ cups (300 mL) bold brewed coffee, chilled, divided
1 pkg (8 oz./226 g) whipped topping, thawed
¼ cup (60 mL) chocolate hazelnut spread
2 pkg (10.5 oz./450 g each) mini donuts, any flavor, cut in half (see cook’s tips)
Optional: Sprinkles
DIRECTIONS

1. Whisk together ½ cup (125 mL) of the pudding mix and 1 cup (250 mL) of the coffee until smooth. Refrigerate until ready to use.
2. Combine the remaining coffee and pudding mix, whipped topping, and hazelnut spread in the bowl of the Deluxe Stand Mixer fitted with the whisk attachment. Set to CUSTOM speed 3 for 1 minute, or until well combined. Refrigerate until ready to use.
3. Lay half of the donuts, cut-side up, in the Rectangular Cool & Serve. Spread half of the pudding mixture over the donuts followed by all of the whipped topping mixture.
4. Drizzle the remaining pudding mixture on top. Place the remaining donuts, cut‑side down, on top. Top with sprinkles, if you’d like
Yield:
12 servings

Cook's Tips:
Cut the donuts in half lengthwise, like you would slice a bagel.
You can use any baked cake, brownie, or cookies instead of the donuts.
Need a dessert for a picnic or get-together? You can make this recipe the day before and refrigerate it until you’re ready to go.

06/07/2024

Guess what goes great with a donut or two..... you got it! COFFEE!! Check out these tips on making a great cup of coffee

Craft your perfect coffee with the customizable Deluxe Coffee Machine. Adjust brew intensity, froth milk to your ideal texture, and explore cafe-style drinks at home.

06/07/2024

Wow! Have you noticed all the buzz around today? It's National Donut Day, and the internet and ALL the bakeries have jumped with excitement!
Donut History:
Archaeologists have turned up fossilized bits that look like donuts in the prehistoric Native American settlements, but the donut (doughnut is the proper word) allegedly came to America from dutch settlers who called them olykoeks, or Oily Cakes. Yum yum.
The doughnut machine didn't come along until about 1920, when in NYC, the hungry theater crowds devoured the pastries so quickly that a Russian immigrant, wanting to make more doughnuts faster, designed the first doughnut machine.
Doughnuts have progressed, as people became more health conscious, all that oil went out the window (so to speak)

Here's a yummy BAKED donut recipe for you to enjoy today, well, any day!

BAKED VANILLA DONUTS


Donuts
Oil for brushing
1 cup (250 mL) all-purpose flour
½ cup (125 mL) granulated sugar
½ tsp (2 mL) baking soda
¼ tsp 1 mL) salt
½ cup (125 mL) sour cream
¼ cup (50 mL) canola oil
1 egg
Glaze
2 cups (500 mL) powdered sugar
2½ tbsp (37 mL) buttermilk or milk
½ tsp (2 mL) vanilla
DIRECTIONS

1. Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
2. For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.
3. Fill a large decorating bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
4. For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

Cook's Tips:
For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.
While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.

06/05/2024

A few years ago, my eldest was bike riding with her husband around his home town in Germany. They stopped for a a milkshake, and she was aghast to find, on the menu, “The American” it was a milkshake with candy bars and donuts on it like sprinkles. Now these caloric treats are everywhere, apparently around the world.
What do you think, would you order and devour one of these? Maybe make one at home?
STRAWBERRY SPRINKLED DONUT MILKSHAKE

INGREDIENTS

FOR 1 MILKSHAKE
FOR 4 MILKSHAKES
• 1½ cups (375 mL) strawberry ice cream
• 2 tbsp (30 mL) whole milk
• 3 strawberries, destemmed
• 1 tbsp (15 mL) rainbow sprinkles
• 1½ qt. (1.5 L) strawberry ice cream
• ½ cup (125 mL) whole milk
• Any mix-ins
• Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the CUSTOM BLEND wheel to start the setting and blend on speed 2 for 1 minute.
• Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the CUSTOM BLEND wheel to start the setting and blend on speed 6 for 2 minutes.
DIRECTIONS

1. Prepare 1 package of Donut Mix according to the package instructions for donut holes. Cool the donuts completely and spread one side of donut holes with 1 tbsp (15 mL) of strawberry or vanilla frosting and sprinkle with rainbow sprinkles. Slide 3 donut holes onto a wooden skewer.
2. Melt more frosting in the microwave for about 10-15 seconds (or until melted) and rim glasses and let the frosting drip down. Add sprinkles on top of the frosting, if desired.
3. Drizzle 1 tbsp (15 mL) strawberry syrup on the inside walls of the glasses.
4. Pour the milkshake into the prepared glass and top generously with whipped cream, the donut hole skewer, strawberry, extra strawberry syrup and sprinkles. Serve immediately.

06/01/2024

WOW! MORE GREAT NEWS! Our new Summer Products have been released. Check out these great products to add to your coffee bar. I'll put a video of them in the comments for you to enjoy.

06/01/2024

JUST RELEASED FROM PAMPERED CHEF HOME OFFICE:
1) June HOSTS can choose the New Deluxe Coffee Maker as a 60% off item with a $200 party!
2) The Summer Sale continues!

05/31/2024

It might feel weird, but it can help! Smiling releases endorphins, natural mood boosters, and reduces stress. Smiling also helps you appear more approachable and trustworthy, making people more likely to want to help you if you're struggling. So next time you're feeling low, don't be afraid to give smiling a try.
I have always felt if I could make one person smile on a gloomy day (for them or for me), then my day has been a great success.
If you don't have a smile today, please have one of mine.

05/30/2024

It is said, that there is a day for everything! Are you a cat person or a dog person, or would rather not either?
Just a word of advice, if you want to hug a cat, be sure to ask it first.
Have a great day everyone! If you don't hug a cat, do something nice for a someone or some cat. Keep smilin'.

05/30/2024

PSA: Father's Day is June 9! Don't forget to show Dad all the LOVE! Order cut off is June 2, however our GREAT Summer Sale is still going on today and tomorrow, for great grilling savings!

05/28/2024

Enjoy your National Brisket Day by perhaps trying this great Pampered Chef Recipe!
SAVORY BEEF BRISKET

INGREDIENTS

1 beef brisket (5-6 pounds)
2 garlic cloves, pressed
2 teaspoons dried thyme leaves, divided
1 1/4 teaspoon dried oregano leaves, divided
1/4 teaspoon ground black pepper
2 medium onions, sliced
1/2 cup chopped sun-dried tomatoes (dry-pack)
1 can (13 3/4 ounces) beef broth, divided
Water
2 tablespoons cornstarch
DIRECTIONS

1. Up to two days before serving, preheat oven to 325°F. Trim excess fat from brisket and place fat side up in Rectangular Baker. Press garlic over brisket using Garlic Press. Sprinkle with 1 1/2 teaspoons thyme, 1 teaspoon oregano and pepper.
2. Slice onions using Rapid Prep Mandoline. Separate slices over brisket. Sprinkle tomatoes around edges of brisket. Combine 1 cup beef broth, remaining 1/2 teaspoon thyme and 1/4 teaspoon oregano. Pour over brisket and tomatoes. Cover baker tightly with aluminum foil.
3. Bake brisket 3 1/2-4 hours or until fork-tender, using Baster to baste brisket with pan juices after 2 hours. Remove onions and tomatoes to refrigerator container. Wrap brisket in aluminum foil. Refrigerate vegetables, brisket and pan juices separately.
4. When ready to serve, preheat oven to 350°F. Slice brisket thinly across the grain using Carving Knife. Arrange slices, overlapping, in baker. Top reserved onions and tomatoes. Discard solidified fat from pan juices. Microwave juices on HIGH 1 minute to warm. Pour 1 cup juices over meat. Cover baker with aluminum foil. Bake 30 minutes, basting once, until brisket is heated.
5. Combine remaining juices, reserved broth and enough water to equal 1 3/4 cups; heat in (2-qt.) Saucepan. Mix cornstarch and 1/4 cup cold water; stir into saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Serve with brisket.

Cook's Tips:
For ease in preparation, most cooks like to prepare this tender, juicy, slow-cooking cut of beef a day or two before serving. However, it can be carved and served immediately after cooking, if desired.
Omit thickening pan juices with cornstarch, if desired. Simply heat juices and spoon over beef.
When it comes to carving meat, don't be intimidated. Once the brisket is cooked, look for the grain (the direction the meat fibers are running) and then use the Carving Knife to cut across the grain to get thin, tender slices. Brisket is a very flat piece of meat, but you can get bigger slices if you cut on a slight angle from top to bottom.

05/27/2024

Memorial Day, 2024. Today with parades, cook outs and gatherings, please take a moment to say a prayer of thanks for those who gave their all!

05/26/2024

The thought of it being National Spinach Day makes me wonder, do you like spinach raw or cooked? The reason I ask, is we are a house divided on this subject. I enjoy a nice spinach salad with warm bacon dressing, hold the tomatoes, and the mushrooms, but my husband much prefers cooked spinach of some sort (something I could never master, so he'd occasionally get some frozen spinach slim). Now you know my feelings on the subject. Please share yours.

Here's a dandy recipe for the hot bacon dressing for you fresh spinach salad today. I knew you'd see it my way ;)

Warm Bacon Dressing

INGREDIENTS
4 strips bacon, cut into 1-inch pieces
1 ½ tablespoons granulated sugar
⅓ cup red-wine vinegar
1 tablespoon water, as needed
Freshly ground pepper for garnish

DIRECTIONS

Place bacon in a skillet or medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and browned, about 4 minutes. Working quickly and stirring constantly, add sugar then carefully add vinegar (the mixture will bubble up). Continue to stir until the sugar dissolves, about 2 minutes total. The hot vinaigrette should be slightly thinner than maple syrup. Remove from heat, taste and add up to 2 tablespoons water, if desired, to thin the vinaigrette or dilute the flavor to your preference. Pour the hot vinaigrette over the spinach salad. Toss to coat and partially wilt the spinach. Garnish with pepper, if desired, and serve immediately.

05/24/2024

June is rapidly approaching, please take a moment to look at this FANTASTIC June Host Special offered by Pampered Chef. I would love to get you on my schedule for either a Share the Link Party, Facebook Party or a Fundraiser (you would still receive the 60% off product as the host). Here's my Pampered Chef Website, www. pamperedchef.biz/slang1 . Message me to schedule YOUR party! ~thank you

05/23/2024

Are you like me, could you make a meal out of chips and dip?
I just want to share these delicious Pampered Chef Dip Mixes. Pictured here are Dip Mix Set that is currently on sale. However, not pictured, but equally as yummy is the Garden Vegetable Dip Mix. Check them all and so much more out on my website, www.pamperedchef.biz/slang1 Please and Thank you!

05/22/2024

What do Vanilla Pudding and Sherlock Holmes have in common, that they should be celebrated on the same day?
I can't think of a thing, except I do think he would enjoy this Vanilla Pudding Recipe.

I know Jello makes a Vanilla Pudding mix (a couple of them), but sometimes you just want to try something from scratch. Especially if it's not too complicated to do, right?

VANILLA PUDDING

INGREDIENTS
3⁄4cup sugar
1⁄4cup cornstarch
2 1⁄2cups milk
1⁄2teaspoon salt
3egg yolks, slightly beaten
1tablespoon butter
1teaspoon vanilla

DIRECTIONS
In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture in double boiler.
Cook until thick; take off stove, then add butter and vanilla.

That's it!

You could add bananas at the end for banana pudding, or add 2 melted squares of unsweetened chocolate at the beginning of the recipe for chocolate.
Sit back and enjoy a treat! Maybe read a little Sherlock Holmes today too!