Jen’s PC biz Independant Consultant with Pampered Chef

04/03/2025

Party snacks are where it's at - what is your go to party snack? 🥨🍿

04/03/2025

April 3 - National Chocolate Mousse Day

The words mousse and chocolate are derived from the French language, so it isn't difficult to believe France is where to begin looking for the beginnings of this versatile creation. While we have no exact point in time when this might have been, we do know chocolate was introduced to the French around the year 1615, and they fell in love.

Raspberry Chocolate Mousse
Prep 10 min | Ready in 28 min

This decadent chocolate mousse whips up in no time... Simple and impressive.

Ingredients
Chocolate Mousse
2½ cups (625 mL) heavy whipping cream, divided
4 oz. (125 g) semi sweet baking chocolate, chopped
1 oz. (30 g) bittersweet baking chocolate, chopped
Raspberry Sauce
½ cup (125 mL) seedless raspberry jam
1 tbsp (15 mL) orange juice or orange liqueur
Fresh raspberries and chocolate curls for garnish, optional (see cook’s tips)
Directions
Heat ½ cup (125 mL) of the heavy cream in the microwave until hot and steaming, but not boiling, about 50 seconds - 1 minute.
Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and allow it to sit for 5 minutes. Stir until the chocolate and cream are fully combined and shiny. Set aside; cool completely.
Meanwhile, heat the raspberry jam in the microwave for about 45 seconds, or until softened. Stir in the orange juice; set aside to cool.
Pour the remaining 2 cups (500 mL) of cream into the bowl of the Deluxe Stand Mixer. Set to WHIP for 2 ½ - 3 minutes, or until stiff peaks form.
Reserve about 1 cup (250 mL) of the whipped cream for serving; set aside.
Gently fold about 1 cup (250 mL) of whipped cream into the cooled chocolate mixture. Then fold the remaining whipped cream into the chocolate mixture until well combined.
Scoop the chocolate mousse into a serving bowl or individual cups, top with the reserved whipped cream and raspberry sauce. Garnish with fresh raspberries and chocolate curls, if using.
Yield:
8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 410 Total Fat 33 g, Saturated Fat 21 g, Cholesterol 85 mg, Sodium 20 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 21 g (includes 0 g added sugar), Protein 3 g

Cook's Tips:
Use the leftover baking chocolate to create chocolate curls for garnishing. Using a veggie peeler, run the peeler across the edge of the chocolate to create curls. Make sure the chocolate is at room temperature, or slightly warmer, to create full curls.

If you prefer sweeter chocolate mousse, use all semi-sweet chocolate. Or increase the bitter-sweet chocolate if you prefer it less sweet.

04/02/2025

Eat one dark leafy green vegetable per day – have broccoli at dinner, add spinach to pasta sauce, or kale in your soup. Green veggies help protect us from disease and promote mental wellness.

04/02/2025

Theme parties are so fun! What theme would you pick? 🥳

04/02/2025

April 2 - National Peanut Butter and Jelly Day

It is thought that Julia Davis Chandler issued the first reference to peanut butter (or paste) paired with jelly on bread in the United States in 1901. Her article is found in the Boston Cooking School Magazine of Culinary Science and Domestic Economics. In the late 1920s, the price of peanut butter declined, and the sandwich became very popular with children.

Peanut Butter 'N Jelly Brownie Sandwiches

Cut these charming sandwiches into triangles for a bite-size treat to serve at your next gathering.

Ingredients
Nonstick cooking spray with flour
1 cup (250 mL) semi-sweet chocolate morsels, divided
1 pouch (10.25 oz) fudge brownie mix (see Cook’s Tip)
1/2 cup (125 mL) all-purpose flour
2 eggs
1/2 cup (125 mL) canola oil
1/4 cup (50 mL) water
1/2 cup (125 mL) powdered sugar
1/3 cup (75 mL) creamy peanut butter
1/4 cup (50 mL) butter (1/2 stick), softened
1/4 cup (50 mL) seedless raspberry jam
2 tbsp (30 mL) dry-roasted peanuts
Directions
Preheat oven to 325ºF (160ºC). Spray Brownie Pan with nonstick cooking spray with flour. Line Stackable Cooling Rack with Parchment Paper. Place 1/2 cup (125 mL) of the chocolate morsels in (1-cup/250-mL) Prep Bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Combine brownie mix, flour, eggs, oil, water and melted chocolate in Classic Batter Bowl; whisk until smooth. Using Large Scoop, divide batter evenly into wells of pan. Bake 14–17 minutes or until wooden pick inserted into centers of brownies comes out clean.

Meanwhile, for filling, combine powdered sugar, peanut butter and butter in Manual Food Processor; cover and pump handle until smooth, scraping down sides as necessary. Spoon filling into small resealable plastic bag; secure and set aside.

Spoon jam into Decorator Bottle fitted with round tip. Chop peanuts using Food Chopper. Place remaining 1/2 cup (125 mL) chocolate morsels in same prep bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into small resealable plastic bag; secure and set aside.

Remove pan from oven. Invert parchment-lined cooling rack over pan; flip over and remove pan. Slice brownies horizontally in half using Color Coated Bread Knife. Place brownie bottoms onto serving platter. Distribute filling evenly over brownie bottoms. Top with jam and brownie tops. Drizzle chocolate over sandwiches; top with peanuts.

Yield:
12 servings of 1 sandwich
Nutrients per serving:
Calories 410, Total Fat 25 g, Saturated Fat 7 g Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 43 g, Fiber 2 g, Protein 5 g

Cook's Tips:
If desired, 2 cups (500 mL) plus 2 tbsp (30 mL) of fudge brownie mix from an 18-oz or 450-g package can be used for this recipe.

04/02/2025

Check out some of my favorites 🥳

04/02/2025

Go check the Outlet while supplies last 🤩

04/01/2025

Garlic and onions are considered to be superfoods that contain many heart-protective benefits. Garlic and onions are allium vegetables, meaning that they contain high levels of organosulfur compounds which have been shown to reduce cholesterol and blood pressure. When sautéing garlic with other veggies, always wait and add the garlic as the other veggies are finishing since garlic cooks very quickly and burnt garlic will overpower your dish!

04/01/2025

THIS OR THAT🕷️🐍April fools!!!

ewwww! How about neither? 😱

04/01/2025

April 1 - National Sourdough Bread Day
Sourdough is produced through the process of long fermentation of the dough using lactobacilli and yeasts. The use of naturally occurring yeasts and friendly bacteria versus cultivated yeast causes the bread to have a slightly sour, but pleasant taste.

Rustic Sourdough Bread
This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to s***f.

PREP
12 mins
BAKE
25 to 30 mins
TOTAL
3 hrs 7 mins
YIELD
two 10" loaves
Rustic Sourdough Bread
Ingredients
1 cup (227g) ripe (fed) sourdough starter
1 1/2 cups (340g) water, lukewarm
1 to 2 teaspoons instant yeast*
2 1/2 teaspoons (15g) table salt
5 cups (600g) King Arthur Unbleached All-Purpose Flour
*See "tips," below.

Instructions
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, kneading to form a smooth dough.

Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.

Gently divide the dough in half; it'll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.

To make fat oval loaves, elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they're about 10" to 11" long.

Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

Spray the loaves with lukewarm water and dust generously with flour.

Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, works well here.

Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Tips from our Bakers
Why the range in yeast amount? If you're sure your starter is healthy and vigorous, and you don't mind potentially extending somewhat the rise times listed above, use 1 teaspoon yeast. If your starter seems a bit lethargic (or you want to keep your rise times on the shorter side), go with 2 teaspoons.
For an assertively sour loaf, read our recipe for Extra-Tangy Sourdough Bread.

Want to make a loaf with an even chewier, crustier crust? See our blog post, Baking bread in a Dutch oven.

Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

To make sourdough with fruit and nuts: If you'd like one of the two loaves in this recipe to be chockfull of fruit and nuts, knead 3/4 cup (96g) Baker’s Fruit Blend and 1/2 cup (57g) toasted mixed nuts of your choice into half the dough after you divide it and before you preshape it (step 3). Proceed with the recipe as otherwise written.

recipe from King Arthur Baking Company

03/31/2025

When you start your day with gratitude you create a fertile mind and heart that is ready for great things to happen. When you feel blessed, you can't be stressed. Don't worry about the day. Take it on with power and positivity.

03/31/2025

03/31/2025

March 31 - National Tater Day

If you like your spuds, National Tater Day on March 31st is for you! The day recognizes all kinds of potatoes which provide us with essential vitamins, minerals, and fiber.

Potatoes are quite versatile, which might explain why so many people like them. They are the number one consumed vegetable in the United States. And when you consider how many ways we can eat the over 200 different kinds of potatoes in the United States, you shouldn't be surprised.

Tater Tot Casserole with Sausage
Prep 5 min | Ready in 55 min

Whether it's breakfast, brunch or dinner, this tater tot casserole is comfort food that everyone wants.

Ingredients
1 lb (450 g) ground mild pork breakfast sausage
1 pkg (12 oz/340g) frozen chopped onions and bell peppers (see Cook’s tip)
6 eggs
1 cup (250 mL) half & half
8 oz (250 g) Monterrey jack cheese, coarsely grated (2 cups/500 mL), divided
½ tsp (2 mL) each salt and pepper
1 bag (32 oz or 800 g) frozen tater tots
Optional toppings: sliced green onions and salsa
Directions
Preheat the oven to 425°F (220°C)
Brown the sausage in a large skillet over medium heat, about 5 minutes, breaking it up into crumbles. Add the frozen chopped vegetables and continue cooking over medium heat until sausage is no longer pink, and vegetables are tender, about 5 more minutes.
Meanwhile, whisk together the eggs, half & half, half of the grated cheese, salt, and pepper in a medium mixing bowl.
Place the sausage mixture in the bottom of the Stone Rectangular Baker, pour the egg mixture on top, and arrange the tater tots in a single layer. Sprinkle with the remaining cheese.
Bake for 45-50 minutes, or until bubbly and browned.
Top with green onions, if using and serve with salsa, if you’d like.
Yield:
10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 510, Total Fat 36 g, Saturated Fat 14 g, Cholesterol 185 mg, Sodium 1130 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 4 g (includes 1 g added sugar), Protein 21 g

Cook's Tips:
You can substitute 1 large onion, chopped and 1 large red bell pepper, chopped for the frozen vegetables.

Try Pepper Jack cheese instead of Monterrey Jack cheese for some extra spice.

You can prep everything up the night before and bake it in the morning. Just follow the recipe through step 4, cover and refrigerate. Then bake as directed.

03/30/2025

2 days left and I am going to give away a $25 kit!🥳 Send me a pm or comment below if you would like to be in the drawing or if you are ready to join today???

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03/30/2025

The Deluxe Multi Cooker has the power and versatility to replace most of the small appliances in your kitchen. It can pressure cook, slow cook, sous vide cook, make rice, make yogurt, sterilize cooking utensils and bottles, and so much more!

03/30/2025

March 30 - National Hot Chicken Day

Hot chicken (or Nashville hot chicken) is a type of fried chicken that is a local specialty of Nashville, Tennessee, in the United States. In its typical preparation, it is a portion of breast, thigh or wing that has been marinated in a water-based blend of seasoning, floured, fried and finally covered in a paste or sauce that has been spiced with cayenne pepper. This method of preparation originates within African American communities in the Southern United States. A richly pigmented seasoning paste gives the fried chicken its reddish hue. Spice blends, preparation methods and heat intensity vary from recipe to recipe or depending on the chef. (source: wikipedia)

NASHVILLE HOT CHICKEN HOAGIES
5.0 (7 reviews)


Prep 10 min | Ready in 25 min

USING PICKLE JUICE IS A CLASSIC TRICK WHEN MAKING SOUTHERN FRIED CHICKEN, BUT IT WORKS GREAT AS A MARINADE FOR STEAK AND PORK TOO.

INGREDIENTS
Chicken
2 tbsp (30 mL) pickle juice
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) paprika
½ tsp (2 mL) salt
1 lb (450 g) chicken tenderloins
Coleslaw
1 lemon
½ cup (125 mL) low-fat mayonnaise
1 tbsp (15 mL) sugar
⅛ tsp (0.5 mL) black pepper
2 cups (500 mL) prepared shredded coleslaw mix
4 hoagie or sandwich rolls, split open
4 dill pickle spears
DIRECTIONS
Combine the pickle juice, chili powder, brown sugar, cayenne, paprika, and salt in a medium bowl. Add the chicken tenders to the bowl and let them sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes.

For the coleslaw, juice the lemon with the Citrus Press to measure 1 tbsp (15 mL). Combine the lemon juice, mayonnaise, sugar, and black pepper in a medium bowl.

Transfer ¼ cup (50 mL) of the dressing to a small bowl. Add the coleslaw mix to the bowl with the remaining dressing and stir to combine.

Heat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Brush the reserved dressing onto the cut side of the rolls.

Add the rolls, cut-side down, to one side of the pan, and add the chicken to the other side. Grill the rolls for 3–5 minutes, or until grill marks appear. Grill the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C).

To serve, place ¼ cup (50 mL) of the coleslaw in each roll and top with 2 grilled chicken tenders and 1 pickle spear.

Yield:
4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 1.5 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 48 g, Fiber 4 g, Sugars 12 g, Protein 34 g

Cook's Tips:
Make your own coleslaw with the Rapid Prep Mandoline to slice 1/4 head of cabbage and julienne 1 peeled carrot.