Autumn Kizerian- Independent Consultant for Pampered Chef

06/12/2021

Did you see this! A great way to share PC this holiday’

27/11/2021

Small Business Saturday Check out the Black Friday specials to shop my Pampered Chef business https://www.pamperedchef.com/party/11ak21... I will send an extra FREE gift to all who purchase by Monday! #

15/11/2021

What am I making? PM me for the recipe. Some of the items will be on sale soon! You can order here. https://www.pamperedchef.com/party/11ak21?redirect=shop-landing-page

01/11/2021

Have your kids make fun faces either the safety knife!

04/08/2021

03/08/2021

02/08/2021

Do you have a Brownie Pan yet?

31/07/2021

Do you raise your own herbs?

LIVEN UP A MEAL WITH FRESH HERBS
Everything in this set makes it easy to add more fresh flavor to your cooking. The Herb Keeper helps keep herbs fresh longer. To prep herbs, use the Herb Stripper to remove stems and leaves with one easy swipe. And the Herb Mill makes mincing herbs for your recipes quick and safe. All three products in the set are dishwasher-safe.

30/07/2021

Don't miss out on this July special. You can get the quick cooker for 25% off! Make meal time easier! Order here: https://www.pamperedchef.com/party/kentkizerian0708?redirect=shop-landing-page

28/07/2021

TasteBuds is a monthly subscription that delivers seasonings, recipes, and fast flavor ideas to your door. It's just what you need to break out of your dinnertime rut.

27/07/2021

https://www.pamperedchef.com/party/kentkizerian0708

26/07/2021

Have you been wanting some extra income? Now is the time to join us!

25/07/2021

Slow Cooker Crack Chicken

Ingredients:
36 oz boneless chicken breasts
4 ounces low fat cream cheese
3 ½ teaspoons dry Ranch seasoning
5 oz low sodium turkey bacon, cooked crisply and crumbled
Instructions:
1. In a slow cooker place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm
Makes 5 servings
Per serving
1 Leaner protein
3 condiments

24/07/2021

ORANGE FRUIT CUPS

INGREDIENTS
3 oranges
2 cups sliced or cut-up fresh fruit such as apples, bananas, strawberries, kiwi or melon
Flaked coconut (optional)
Fresh mint leaves (optional)
DIRECTIONS
Use V-Shaped Cutter to cut each orange in half crosswise. Remove orange segments from orange halves.

Cut orange into bite-size pieces. Toss with remaining fruit.

To serve, spoon fruit mixture into orange cups. Garnish with coconut and mint leaves, if desired.

Yield:
6 servings

23/07/2021

COOKIES ‘N CREAM SUNDAE TRIFLE

LAYERS OF CREAMY PUDDING WITH CRUSHED COOKIES, FRUIT AND WHIPPED TOPPING MAKE FOR AN EASY-TO-MAKE AND STUNNING TREAT!

INGREDIENTS
4 bananas, peeled
1 lb.(450 g) strawberries, stems removed
½ lemon
1 pkg (8 oz or 225 g) mini chocolate sandwich cookies
1 box (4.2 oz or 102 g) cookies ‘n creme or vanilla instant pudding & pie filling
½ cup (125 mL) water
1 can (14 oz or 300 mL) sweetened condensed milk
1 pkg (12 oz or 1 L) frozen whipped topping, thawed
¼ cup (50 mL) chocolate flavor syrup
Whipped cream, maraschino cherries, dry roasted peanuts, additional chocolate flavored syrup (optional)
DIRECTIONS
Slice the bananas and strawberries with the Quick Slice. Place sliced fruits in separate bowls.

Juice the lemon with the Citrus Press. Toss 1 tbsp (15 mL) of the juice with the banana slices to prevent browning.

Finely process 10 of the cookies in the Manual Food Processor.

In a large mixing bowl, stir together the pudding mix, water, and sweetened condensed milk. Fold in the whipped topping and chopped cookies.

To assemble, spoon half of the pudding mixture into the Trifle Bowl. Top with half each of cookies, bananas, and strawberries. Repeat layers.

Just before serving, drizzle with chocolate syrup and optional toppings

Yield:
24 servings of 1/2 cup (125mL)
Nutrients per serving:
Calories 200, Total Fat 4 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 33 g, Fiber 1 g, Sugars 24 g, Protein 2 g

Cook's Tips:
The trifle can be made and refrigerated the night before serving.

23/07/2021

FOR ONE COCKTAIL
¾ oz. (20 mL) Simple Syrup
¾ oz. (20 mL) lime juice
1½ oz. (45 mL) vodka
2 cups (500 mL) ice, divided
½ cup (125 mL) ginger beer
1 lime wedge(optional)

• Combine the syrup, juice, and alcohol in the large cup of the Cocktail Shaker.
• Add 1 cup of the ice to the large cup, seal the shaker, and shake vigorously.
• Combine the syrup, juice, and alcohol in a large pitcher.
• When ready to serve, add up to 12 oz. (350 mL) of the mixture to the large cup of the Cocktail Shaker.
• Add ice to the large cup, seal the shaker, and shake vigorously.

23/07/2021

What is your preferred summer drink?

23/07/2021

60% OFF ANYTHING! Book a party on one of the dates and I'll gift you the prize in that box with your host order.
When we get a Bingo, all three names in the bingo will go in a drawing for a bigger prize!
If we fill the whole card, there will be a grand prize!
Pick your date!!

23/07/2021

NEW ALERT! !!!
This Rectangle Cool and Serve is the best for summer gatherings. Keep your picnic sandwiches cold - or serve a cream cheese dessert or a layered salad. It will be used a lot this summer! Wouldn't it be nice to have this at your next outdoor event? Host a party or just order here: https://www.pamperedchef.com/party/kentkizerian0708

You can always sign in and build a wish list whether you buy now or host a party! It will remain under your sign in.

23/07/2021

7-Layer Tex Mex Salad
Prep 20 min
Cook 10 min
Ready in 30 min

THIS CRUNCHY, FRESH SALAD IS BOTH COLORFUL AND SATISFYING!

INGREDIENTS
Salad
1 lb. (450 g) chicken tenderloins
1 tbsp (15 mL) Tex-Mex Rub
2 romaine hearts, trimmed (about 4–5 oz./125–150 g)
¼ head of purple cabbage, core removed
8 oz. (250 g) radishes, trimmed
1 can (about 15 oz./398 mL) black beans, rinsed and drained
1 pint (500 mL) cherry tomatoes
4 oz. (125 g) cheddar cheese (1 cup/250 mL grated)
Dressing
½ lime
⅔ cup (150 mL) 2% plain low-fat Greek yogurt
¼ cup (50 mL) milk
1 tsp (5 mL) Tex-Mex Rub
½ tsp (2 mL) salt
DIRECTIONS
Preheat the Nonstick Grill Pan and Grill Press over medium heat for 3–5 minutes. Season both sides of the chicken with the rub.

Cook the chicken, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the internal temperature reaches 165°F (74°C). Move to a medium bowl to cool.

Place the romaine in the Large Serving Bowl and chop coarsely with the Salad Chopper.

Use the Quick Prep Food Grater fitted with the slicing blade to slice the cabbage to measure about 3 cups (750 mL). Place the cabbage in a row on one end of the bowl over the romaine.

Chop the chicken with the Salad Chopper and place it in a row next to the cabbage.

Slice the radishes with the grater and layer them next to the chicken. Place the beans in a row next to the radishes.

Place the tomatoes in the Close & Cut and slice in half with the Coated Chef's Knife. Place them in a row next to the beans.

Use the coarse grating blade to grate the cheddar cheese and place it in a row next to the tomatoes.

For the dressing, juice the lime with the Citrus Press into the Measure, Mix & Pour®. Add the remaining dressing ingredients and mix until combined. Pour ⅔ over the salad and reserve the remaining dressing for each portion.

Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 19 g, Fiber 7 g, Sugars 6 g, Protein 29 g

Cook's Tips:
Watch this video to see how to make the recipe.

23/07/2021

Pampered Chef offers a free gift to anyone who orders over 80.

23/07/2021

Be sure to get your daily dose of vegetables!