Jodie LaRue Independent Consultant with Pampered Chef

26/04/2022

07/12/2021

This kid taking charge of his own Parmesan cheese! I asked if he needed help and he was determined to do it on his own even getting on the counter. Lol

01/12/2021

I'm curious!

30/11/2021

What time of the year do you start baking?

Directions:

1. In Classic Batter Bowl, combine butter and sugar until light and fluffy. Beat in vanilla. Gradually stir in flour and salt until smooth. Form into a ball.

2. Place powdered sugar in Flour/Sugar Shaker. Dust a 15-inch (38 cm) piece of Parchment Paper with powdered sugar using Flour/Sugar Shaker. Transfer dough onto Parchment Paper; shape into an 8-inch (20.5 cm) log. Refrigerate 30 minutes.

3. Meanwhile, preheat oven to 350°F (176°C) . Cut cookies into 1/2-inch(1 cm) slices using Crinkle Cutter. Place on Rectangle Stone. Bake 20-22 minutes. Cool 3 minutes on Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. Cool completely. Sprinkle cookies with powdered sugar.

30/11/2021

There's some really fun holiday ones coming up soon!

30/11/2021

Who do you know that loves tacos?

29/11/2021

Have you ever had a dessert like this before?

Directions:

1. For waffle cups, place semi-sweet morsels in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip Chef's Silicone Basting Brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.

2. For mousse, place white chocolate morsels into another Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping using Small Mix ‘N Scraper®.

3. Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with Utility Knife; using circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries.

29/11/2021

Let's see how creative we can be!

29/11/2021

This is such a cute idea!

28/11/2021

National French Toast Day is today! Is french toast something you eat often?

Directions:

1. Preheat the oven to 425°F (220°C). Brush the Large Bar Pan with oil using the Chef’s Silicone Basting Brush

2. In a small bowl, combine the cream cheese and jam. Mix well and set aside.

3. In the Small Batter Bowl, whisk the eggs and milk with the Stainless Steel Mini Whisk. Pour the mixture into a Coating Tray.

4. Place the cornflakes into a large resealable plastic bag. Using your hands, crush the cornflakes into very fine crumbs and pour into a second Coating Tray.

5. Stack 2 or 3 bread slices and use a serrated knife to remove the crusts. Roll each bread slice with the Baker’s Roller®. (Bread should be flattened, but not paper thin.)

6. Spread a thin layer of the cream cheese mixture onto one side of each bread slice. Place the fruit in a row on one edge of the bread, then roll tightly.

7. Dip 1 bread slice at a time into the egg mixture, then roll in the cornflake crumbs.

8. Place dipped rolls onto the pan. Bake 12–14 minutes, or until the rolls are lightly browned. Let them stand a few minutes to cool (the fruit gets very hot). Serve with powdered sugar or syrup.

28/11/2021

Have you broken out the Christmas toons yet?

28/11/2021

Do you know anyone who is a donut lover?

27/11/2021

This is the perfect soup for a cold day!

Directions:

1, Grate carrots. Slice mushrooms using Egg Slicer Plus®. Chop celery and onion using Food Chopper.

2. Melt butter in (3-qt.) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.

3. Stir in flour. Gradually add broth and milk, whisking until blended using Sauce Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.

4. Meanwhile, place almonds in (8-in.) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.

27/11/2021

I feel like its really easy to do with leftover chicken and turkey!

27/11/2021

I guess the answer depends on how much you bake!

26/11/2021

Today is National Cake day! Are you a fan of cake?

Directions:

1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8-�10 minutes or until wooden pick inserted in centers comes out clean.

2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with boat press to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.

4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

26/11/2021

Do you like to brave the crowds for the good deals or would you rather sit at home and scout around for them?

26/11/2021

Want a tool that can do all your prep work for you? Check this cool tool out!

25/11/2021

Need a cute and easy to make dessert for today? Here you go!

Directions:

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, oats, baking soda and salt; mix well and set aside. In Classic Batter Bowl, beat butter and brown sugar until well blended and creamy. Add egg and vanilla; beat well. Add flour mixture to butter mixture; mix well. Stir in chocolate morsels.

2. Shape dough into a ball and place in center of Medium Round Stone. Pat dough into an 11-inch circle, about 1/4 inch thick. Bake 14-16 minutes or until light golden brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes. Gently loosen edge of cookie from baking stone. Cool completely.

3. Transfer cookie to serving platter. Add frosting with the Easy Accent® Decorator and arrange candy corn and chocolate candies into the shape of a turkey to add a fun, Thanksgiving-themed flourish. Cut cookie into wedges.

25/11/2021

What food are looking forward to the most today?

25/11/2021

Who's the sweetest person you know?

24/11/2021

Here's another recipe to keep in mind for after Thanksgiving!!

Directions:

1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.)

2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Slice 'N Serve®.

24/11/2021

Do you go at midnight?

24/11/2021

Have you checked out our seasonings yet? We added a bunch of new ones recently! Which seasoning do you like to use the most when you cook?

23/11/2021

Today is National Espresso Day! What better way to get your coffee on than eating a coffee flavored dessert!

Directions:

1. Preheat oven to 325°F (160°C). Line Bar Pan with Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; lightly spray with nonstick cooking spray and set aside. Place butter, chocolate morsels and chopped chocolate in Classic Batter Bowl. Microwave on HIGH 1-3 minutes or until smooth, stirring every 30 seconds. Cool slightly.

2. Combine flour and baking powder in Stainless (2-qt./2-L) Mixing Bowl; mix well. Whisk together eggs and sugar in Stainless (4-qt./4-L) Mixing Bowl. Place vanilla and espresso granules in (1-cup/250-mL) Prep Bowl; stir until espresso is dissolved. Whisk into egg mixture. Slowly add chocolate mixture to egg mixture, whisking constantly until blended. Fold flour mixture into chocolate mixture just until combined. Pour batter into prepared pan, spreading evenly.

3. Place cream cheese in Small Batter Bowl; microwave on HIGH 30 seconds or until soft. Whisk in sugar, liqueur and egg yolk; whisk until smooth. Using Small Scoop, drop scoops of cream cheese mixture over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect.

4. Bake 32-35 minutes or until wooden pick inserted into center comes out with moist fudgy crumbs attached. Cool completely in pan on Stackable Cooling Rack. When cool, lift parchment and brownie from pan. Cut into 24 squares, then diagonally in half to make 48 triangles.

23/11/2021

Which of these would you be willing to give up?

23/11/2021

Did you know this about cranberries?

22/11/2021

Is cranberry sauce normally something on your Thanksgiving table?

Directions:

1. Zest the orange with the Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL) of zest.
Slice the orange in half and juice using with the Juicer to measure ⅓ cup (75 mL).

2. Place the cranberries in a small saucepan and add the zest, orange juice, maple syrup, brown sugar, and variation ingredients (if desired). Stir to combine.

3. Bring to a simmer over medium heat for 10–15 minutes or until the berries burst and the sauce starts to thicken.

4. Remove from the heat, cool completely, and refrigerate until ready to serve. Serve at room temperature.

22/11/2021

What are you craving? :)

22/11/2021

Did you know Holiday Deals have started already! Which item have you had your eye on?

22/11/2021

Will you be using any of these for Thanksgiving?

21/11/2021

Gingerbread is a perfect dessert for this time of the year! Is gingerbread a favorite flavor of yours?

Directions:

1. Process vanilla cream filled sandwich cookies (break in half first) in the Manual Food Processor to form very fine crumbs. Add softened cream cheese, molasses, and pumpkin pie spice and process until a dough forms. Place level Small Scoop-sized dough balls onto a Medium Sheet Pan lined with parchment paper and roll into smooth balls.

2. Microwave white chocolate morsels with canola oil in a Small Micro-Cooker®, uncovered, on HIGH 1 – 1½ minutes, stirring every 30 seconds. Cool slightly then dip the dough balls into the chocolate. Place back onto the pan, sprinkle with a ¼ cup finely crushed ginger snap cookies and allow to set.

21/11/2021

Who has heard of TasteBuds? If not you are missing out!!!

21/11/2021

Could you eat them for the next several days or are they only good when they're fresh?

21/11/2021

Do you prepare for Thanksgiving like this or do you do it a different way?

20/11/2021

Chocolate peanut butter is such a good combo! Happy Peanut Butter Fudge Day!

Directions:

1. Preheat oven to 375°F. In Classic Batter Bowl, prepare cake mix according to package directions. Blend in peanut butter. Pour batter into Mini Deep Covered Baker. In Small Batter Bowl, combine brown sugar and cocoa powder; stir in boiling water. Carefully pour chocolate mixture over cake batter. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes. Chop peanuts with Food Chopper. Serve pudding cake warm with ice cream and fudge topping, if desired. Sprinkle with peanuts.

20/11/2021

Do you have any funny Thanksgiving jokes to share?

20/11/2021

Have you ever heard of Tastebuds before?

19/11/2021

Here's a good recipe to try out!

Directions:

Preheat oven to 350°F. Spray bottom only of Rectangular Baker with nonstick cooking spray. Set aside streusel topping and glaze packets. Combine cake mix, water, oil and eggs in Stainless (4-qt.) Mixing Bowl; mix according to package directions. Gently stir in 1/2 cup chocolate morsels with Small Mix 'N Scraper®. Spread batter evenly in baker.

Drain cherry pie filling in small Mesh Colander, shaking out excess glaze. (Do not rinse cherries.) Spoon cherries evenly over batter. Coarsely chop pecans using Food Chopper. Combine pecans, remaining 1/2 cup chocolate morsels and streusel topping in Small Batter Bowl; sprinkle over cherries.

Bake 41-43 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 1 hour.

Prepare glaze packet according to package directions. Drizzle glaze over slightly warm cake. Cut cake into squares; serve using Mini-Serving Spatula.

19/11/2021

I can't wait to see these answers!