Jen’s PC biz Independant Consultant with Pampered Chef

11/30/2025

Surprise loved ones with our Hot Chocolate Gift Set — four delicious mix flavors plus Homestyle Marshmallow Mix, all in a beautiful gift box.

Mix with warm milk and enjoy cozy nights, festive gatherings, or gift the chocolate lover in your life! Available while supplies last!

11/30/2025

Does November feel more like fall 🍂or winter ❄️ where you live?

11/30/2025

December 2 - National Fritters Day

Fritters come in various forms, from morsels dipped in flavorful batters to bits of dough stuffed or filled with delicious surprises. All of the varieties are deep-fried and served hot with dips, drips, or dustings of seasonings, sweets, or sauces. Cultures all over the world make some kind of fritter. May believe Ancient Romans first consumed fritters. They then introduced them to Europe. Most commonly filled with fruit or cheese, fritters can also be filled with savory meats, seafood, and vegetables.

Greek Zucchini Fritters
Prep 10 min | Ready in 20 min

We’re big fans of these tasty, vegetarian fritters. Feta and onion are a winning combo that pairs beautifully with a fresh, bright yogurt sauce.

Ingredients
Yogurt Sauce
½ cup (125 mL) low-fat plain Greek yogurt
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) chopped dill
1 garlic clove, pressed
Fritters
2 cups (500 mL) packed, grated zucchini (about 1 large zucchini)
2 large eggs, lightly beaten
3 green onions, thinly sliced
½ cup (125 mL) crumbled feta cheese
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) ground nutmeg
¼ tsp (1 mL) salt
Oil for brushing
Directions
For the yogurt sauce, combine all the ingredients in a small bowl; cover and refrigerate.

For the fritters, combine all the ingredients, except the oil.

Jeat 12" Signature Nonstick Skillet and brush with the oil. Spoon ¼ cup (60 mL) of batter onto griddle; repeat with remaining batter to make 8 fritters; flatten each slightly with the back of a spoon.

Cook until deep golden brown, 3–4 minutes per side. Serve with the sauce.

Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving (2 fritters and 2 tbsp/30 mL sauce): Calories 180, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 370 mg, Carbohydrate 18 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugars), Protein 12 g

Cook's Tips:
For even more flavor, you can make the yogurt sauce in advance. This gives the dill more time to bloom, deepening the flavor.

11/29/2025

✨ Small Business Saturday is here! ✨
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11/29/2025

These Grinch themed cake mix cookies are the perfect way to show kids how his heart grew three times that day!

Grinch Cookies

15.25 ounce vanilla cake mix
2 large eggs
⅓ cup vegetable oil
½ teaspoon vanilla
green gel food coloring
¾ cup confectioners sugar
¼ cup cornstarch
24 candy hearts or large heart sprinkles

Line a baking sheet with parchment paper and set it aside.

Combine the cake mix, eggs, vegetable oil, and vanilla in a large bowl. Add the green food coloring and mix well to incorporate it evenly.

Chill the dough in the refrigerator for 20 minutes.

Preheat the oven to 350°F. Mix the confectioners sugar and cornstarch in a small bowl.

Remove the dough from the refrigerator. Scoop dough into 1 inch balls, roll in the confectioners sugar mixture until completely coated, and place on baking sheet 2 inches apart.

Lightly press down with the bottom of a glass to make the balls have a flatter surface. (Do not press too hard though).

Add the candy heart to the top of the dough ball, gently pressing it down into the dough a little bit.

Place the baking sheet in the oven and bake for 8-10 minutes. Do not overbake.

Cool on cookie sheet for 3-4 minutes before transferring to a cooling rack to cool completely.

11/29/2025

11/29/2025

November 30 - National Mousse Day

Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base.

Do you have a favorite flavor of mousse?

Phyllo Nests with Chocolate Mousse
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Impress your friends with these crispy dessert cups filled with a cinnamon-spiced chocolate cream.

Ingredients
4 sheets thawed, frozen phyllo dough (see Cook's Tip)
1 tablespoon granulated sugar
Butter-flavored nonstick cooking spray
1 package (2.8 ounces) European-style mousse mix, any flavor
2/3 cup cold fat-free (skim) milk
1/4 teaspoon Korintje Cinnamon
1 1/2 cups thawed, frozen light whipped topping
Optional garnishes: chocolate dessert decorations, edible flowers, powdered sugar or unsweetened cocoa powder
Directions
Preheat oven to 375°F. Unroll phyllo. Place sugar in Flour/Sugar Shaker. Lay one sheet phyllo on flat work surface and spray with nonstick cooking spray. Sprinkle with some of the sugar. Repeat, stacking next two sheets of phyllo on first and using up all of the sugar. Lay fourth sheet on top and spray lightly with cooking spray. Using Kitchen Shears, cut phyllo stack into 4 strips and then crosswise into 3 strips, creating 12 squares of layered phyllo dough.

Place one square in each cup of Stoneware Muffin Pan, arranging slightly to fit cup. Bake 10-12 minutes or until lightly browned. Remove pan from oven and let cool 2 minutes on Stackable Cooling Rack. With tip of Utility Knife, carefully remove each phyllo nest; cool completely.

Prepare mousse mix with milk in Classic Batter Bowl according to package directions, adding Cinnamon to mix; fold in whipped topping. Refrigerate 1-2 hours. When ready to serve, fill Decorating Bag, fitted with closed star tip, with mousse mixture and pipe decoratively into each phyllo nest. Garnish with chocolate dessert decorations, edible flowers and a sprinkle of powdered sugar or cocoa powder, if desired.

Yield:
12 nests
12 servings of 1 nest
Nutrients per serving:
Calories 80, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 2 g, Sodium 45 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:
1 starch (1 carb)

Cook's Tips:
Phyllo dough is an ingredient found in many Greek and Middle Eastern recipes. It is available in supermarkets in the frozen foods section. Before using, thaw phyllo dough according to package directions, about 12 hours in the refrigerator.

Keep phyllo sheets covered with plastic wrap while working on recipe. Otherwise, phyllo may dry out and crack, becoming unusable.

Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

11/29/2025

December 1 - Eat a Red Apple Day

Today we’re honoring our teachers’ favorite desk decor and our doctor’s best time-honored heart-healthy snack all in one crisp bite. Since 6500 B.C., humans have been enjoying this sweet and delicious self-contained snack. Each autumn, when this scrumptious fruit is harvested, it fills our local grocery stores and community festivals with glee. Whether we’re bobbing for them, baking them into a pie, or stashing one into our bag for a pick-me-up later on, we just can’t get enough of the red apple.

Baked Brie with Apples & Cranberries

Our Small Bar Pan keeps this festive appetizer warm, allowing guests to savor every bite.

Ingredients
1/2 medium apple
1/4 cup (50 mL) sliced almonds
1/4 cup (50 mL) sweetened dried cranberries
1 tbsp (15 mL) packed brown sugar
1/4 tsp (1 mL) cinnamon
1 tbsp (15 mL) butter or margarine, melted
1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature
Apple wedges or assorted crackers (optional)
Directions
Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Close & Cut. Place one half of Brie, rind side down, on Small Bar Oven Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield:
8 servings
Nutrients per serving:
(excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:
1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook's Tips:
Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Golden raisins or dried cherries can be substituted for dried cranberries, if desired.

Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other cheeses, from mild to sharp, bread sticks, crackers, apples, pears and grapes for a sophisticated party offering.

11/28/2025

The term “Black Friday” was coined in Philadelphia in the 1950s and 1960s. Police officers called it that because of the gridlock massive traffic jams and overcrowding on the day after Thanksgiving.

The city would be flooded with suburban shoppers and tourists who came for the annual Army-Navy football game on the Saturday after Thanksgiving. This brought an increase in shoplifting and other crimes and police had to work longer shifts to deal with the crowds.

It was not until the late 1980s that Black Friday was popularized nationally. At that point, retailers wanted to shift the narrative past the day's chaotic origins, opting for a different story.

11/28/2025

November 29 - National Lemon Creme Pie Day

Elizabeth Goodwell, an American Cook in Philadelphia, who wrote down the first Lemon Pie recipe in 1806. According to some historians, the first recipe for lemon pie with a pastry base and lemon custard filling was written down in 1806 by Elizabeth Goodwell, an American cook in Philadelphia.

Check out this Luscious Lemon Cream Pie Recipe: https://tinyurl.com/2ce95bce

11/28/2025

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