When it comes to meat loaf........to love or to hate, that is the question. Growing up I LOATHED meatloaf. Nothing would make me GAG worse than a nice slice of meat...cracker/egg/chuncked onion amidst other unidentified nasty lumpy stuff. All through my early adulthood I practiced EXTREME CAUTION with this unappealing dish. I'm relieved to tell you that I braved a few choice examples of the dish....which allowed me to let my guard down ever so slightly.
Then my quest began for a tolerable, if it possible even delectable, meat loaf. After all, much to my previous dismay, meat loaf ranks fairly high on most red-blooded American's list of favorite "comfort food."
In my neurotic, cover to cover, reading of my March 2009 Better Homes & Garden's I found the basis of my newly discovered love....more like obsession, with meat loaf. The subtitle reads, "Great meat loaf is moist, dense, and satisfies with a rich flavor that's meaty and lasting. Learn the basics from Scott Peacock, then adapt as you please".....there is was, the invitation I'd been waiting for! Notice that the description of the dish was not dry, lumpy, bland and crackery with ketchup spread on top! Thank you Scott! You are my new hero!
Now I present you with the tried and true version of my Ever-So-Tolerable Meat Loaf kicked off by Scott Peacock's MEAT LOAF. (I've only dared to ever so slightly stray from this excellent recipe....for fear of the reoccurrance of my previous encounters with the dreaded version of meat loaf) Of course I use MULTIPLE Pampered Chef products to bring an excellent result to the table.
Manny's Meat Loaf
2 Tbsp. butter
1 to 1/2 onion, chopped using the Food Chopper (we're talking EXTREMELY fine)
1 c. mushrooms, finely chopped with your Food Chopper
1/2 c. celery, finely chopperd with...you guessed it, the Food Chopper
1/2 tsp. dried thyme
1 large garlic clove pressed with Garlic Press
1/2 c. grated carrot, use the Microplane Adjustable Grater, as Scott says this "ensures they soften during cooking and don't provide too much texture or crunch. The techique also distributes thier sweetness throughout the meat loaf"
1 c. fresh bread crumbs, use your Food Chopper and run it over a bun, roll, or slice of bread or two
1/2 c. half-and-half or milk
2 eggs
1 1/2 lb. ground beef
1/2 lb. sausage
1/4 lb. baccon, finely sliced with the Professional Shears
Kosher salt
Freshly ground black pepper
Home-made Chili Sauce!!! The crowning glory! (I may even give you that recipe....but be prepared to can!)
1. First I like to render the baccon (save the drippings). Don't let it get too crisp...we'll do that later.
2. In a large skillet (Executive Cookware 12" Skillet) heat butter until melted an foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.
3. Sprinkle thyme over onion mixture and press your garlic in too. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely.
4. Meanwhile soak bread crumbs in half-and-half. Beat eggs and add to the bread crumbs gently.
5. In a large mixing bowl combine ground meats, cooled veggie mixture, and bread crumb mixture. Sprinkle with 1 3/4 tsp. salt and a little pepper. USING YOUR HANDS mix until well blended. Gently fold it over and over...similar to a kneading action used when making bread.
NOW FOR THE FUN PART.....to choose your BAKING VESSEL!!!! Don't forget to top your loafs with your favorite Chili Sauce.
My personal preference is the Pampered Chef's stoneware 12-Cup Muffin Pan. I use my large Stainless Steel Scoop to portion the mixture into the muffin tin.(If you love the crisp bottom and sides of the meat loaf this is the way to go!) My girls also love me to use the Mini Loaf Pan....or there is always the Stoneware Loaf Pan.....Bake at 350 degrees for approximately 1 hour.
Need to speed up the proccess???? Use your Deep Covered Baker! Form your loaf, top it with the Chili Sauce and throw it in your microwave for 20-25 minutes! Way faster....I love to use my baker to make it quick in the microwave (just know that it cooks beautifully but it won't crisp up as well....you could always fix that by using your oven but you will be back to the 1 hour baking time....always so many great choices!)
I hope that you will LOVE your meat loaf as much as I do now!
Tuesday, June 8, 2010
Monday, May 31, 2010
Deep Covered Baker Ideas
This is one of my most favorite casseroles ever...Talk about "Comfort Food"!
Ham Potato Scallop
1 1/2 c. diced cooked ham
1 medium onion, finely chopped (use the Food Chopper)
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 1/2 c. milk
3/4 c. shredded cheddar cheese
4 medium potatoes, (slice these with the Ultimate Mandolin)
1/2 c. sliced celery
Saute onion in melted butter until tender. Stir in flour, salt, pepper and mustard. Gradually pour in milk, stirring constantly, until sauce is thickened. Add cheese and stir until blended. In your Deep Covered Baker alternate layers of sliced raw potatoes, ham, and celery; cover with 1/2 of the cheese sauce. Continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all. Place cover on Deep Covered Baker. Microwave for approximately 25-30 minutes (all microwaves cook differently) or until potatoes are tender and lightly browned on top.
*Note: if you cook this in the oven it will take 1 hour covered and an additional 30 minutes uncovered. I know that is a tremendous difference in time....that is why I LOVE my DEEP COVERED BAKER!!!
This next meal is another favorite of mine. I got it from a good friend of mine and then I converted it to be very FAST with my Pampered Chef tools and stoneware.
Curry Chicken & Broccoli
2-3 crowns of Steamed Broccoli (I use my Micro-Cooker and it is steamed perfectly in approximately 3-6 minutes)
2 c. cooked chicken (I cook this from a FROZEN state in my Rice Cooker in 6-8 MINUTES)
2 cans cream of chicken soup
1 can cream of mushroom soup
1/3 c. sour cream
1/3 c. plain yogurt
1/3 c. mayonnaise
2 t. lemon juice
1 T. curry (more if you like it strong)
1/2 t. thyme
1 t. parsley
2 c. water or broth
1 c. shredded cheese
Combine all the ingredients and mix thoroughly. It will be soupy. I freeze half and save for later. Place the other half in the Deep Covered Baker and cook in microwave for 15 minuted.
Serve over rice....mmmm, mmm! So very good!
One more quick dinner idea for the Deep Covered Baker....
Deep Covered Baker Hobo Dinner
1/2 lb. bacon, sliced using the Professional Shears
3-4 medium russet potatoes, sliced using the Utlimate Mandolin
4-5 carrots sliced
1/2 onion, chopped using the Food Chopper
1 lb. ground beef
Render bacon in Deep Covered Baker in microwave for 1-3 minutes. Remove bacon and layer potatoes in the drippings. Add carrots and onions. Create four patties with ground beef and place on top of vegetables. Season with seasoned salt, kosher salt and freshly ground pepper. Top with lid and bake in microwave for 12-15 minutes, until meat is cooked through and potatoes are tender. Top with bacon and serve.
Now for desert! Since rhubarb is the one and only thing my garden has produced yet this year we're eating it up. Finially something home-grown and fresh!
Almond Rhubarb Cobbler
1 c. sugar, divided
1/2 c. water
6 c. cut fresh (or frozen rhubarb) 1/2 inch pieces
2 Tbsp. flour
2 Tbsp. butter
1/2 c. slivered almonds, toasted
Topping:
1 c. flour
2 Tblsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter
1 egg
1/4 c. milk
In a large saucepan, bring 1/2 c. sugar and water to a boil. Add rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into your Deep Covered Baker. Drop topping into six mounds over rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm a la mode!
*Note: I would definately try this one in the microwave too....probably about 8-10 minutes. Let me know how it turns out!
Need a Deep Covered Baker???? Order on my website, pamperedchef.biz/amandablazzard or call me 435-783-4981.
Ham Potato Scallop
1 1/2 c. diced cooked ham
1 medium onion, finely chopped (use the Food Chopper)
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 1/2 c. milk
3/4 c. shredded cheddar cheese
4 medium potatoes, (slice these with the Ultimate Mandolin)
1/2 c. sliced celery
Saute onion in melted butter until tender. Stir in flour, salt, pepper and mustard. Gradually pour in milk, stirring constantly, until sauce is thickened. Add cheese and stir until blended. In your Deep Covered Baker alternate layers of sliced raw potatoes, ham, and celery; cover with 1/2 of the cheese sauce. Continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all. Place cover on Deep Covered Baker. Microwave for approximately 25-30 minutes (all microwaves cook differently) or until potatoes are tender and lightly browned on top.
*Note: if you cook this in the oven it will take 1 hour covered and an additional 30 minutes uncovered. I know that is a tremendous difference in time....that is why I LOVE my DEEP COVERED BAKER!!!
This next meal is another favorite of mine. I got it from a good friend of mine and then I converted it to be very FAST with my Pampered Chef tools and stoneware.
Curry Chicken & Broccoli
2-3 crowns of Steamed Broccoli (I use my Micro-Cooker and it is steamed perfectly in approximately 3-6 minutes)
2 c. cooked chicken (I cook this from a FROZEN state in my Rice Cooker in 6-8 MINUTES)
2 cans cream of chicken soup
1 can cream of mushroom soup
1/3 c. sour cream
1/3 c. plain yogurt
1/3 c. mayonnaise
2 t. lemon juice
1 T. curry (more if you like it strong)
1/2 t. thyme
1 t. parsley
2 c. water or broth
1 c. shredded cheese
Combine all the ingredients and mix thoroughly. It will be soupy. I freeze half and save for later. Place the other half in the Deep Covered Baker and cook in microwave for 15 minuted.
Serve over rice....mmmm, mmm! So very good!
One more quick dinner idea for the Deep Covered Baker....
Deep Covered Baker Hobo Dinner
1/2 lb. bacon, sliced using the Professional Shears
3-4 medium russet potatoes, sliced using the Utlimate Mandolin
4-5 carrots sliced
1/2 onion, chopped using the Food Chopper
1 lb. ground beef
Render bacon in Deep Covered Baker in microwave for 1-3 minutes. Remove bacon and layer potatoes in the drippings. Add carrots and onions. Create four patties with ground beef and place on top of vegetables. Season with seasoned salt, kosher salt and freshly ground pepper. Top with lid and bake in microwave for 12-15 minutes, until meat is cooked through and potatoes are tender. Top with bacon and serve.
Now for desert! Since rhubarb is the one and only thing my garden has produced yet this year we're eating it up. Finially something home-grown and fresh!
Almond Rhubarb Cobbler
1 c. sugar, divided
1/2 c. water
6 c. cut fresh (or frozen rhubarb) 1/2 inch pieces
2 Tbsp. flour
2 Tbsp. butter
1/2 c. slivered almonds, toasted
Topping:
1 c. flour
2 Tblsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter
1 egg
1/4 c. milk
In a large saucepan, bring 1/2 c. sugar and water to a boil. Add rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into your Deep Covered Baker. Drop topping into six mounds over rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm a la mode!
*Note: I would definately try this one in the microwave too....probably about 8-10 minutes. Let me know how it turns out!
Need a Deep Covered Baker???? Order on my website, pamperedchef.biz/amandablazzard or call me 435-783-4981.
Saturday, April 10, 2010
Breakfast for Dinner
We love breakfast for dinner at our house. Wednesday we ate waffles and pan fried ham and eggs for dinner. It is nothing elegant or fancy, but it is sure a tasty, easy dinner. Those are the kinds I like. I decided to share with you my favorite waffle recipe and tips.
Farm House Waffles
1 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, seperated
2 c. buttermilk
8 Tbsp. (1 stick) butter, melted
1 tsp. vanilla
1. Preheat a waffle iron. In a large bowl, sift (I use a whisk) the flour, sugar, baking soda, baking powder, and salt.
2. In a medium bowl, whisk together the egg yolks, buttermilk, melted stick of butter (of course I use my small micro cooker to melt my butter so that it dosen't end up all over my microwave) and vanilla. Pour into the dry mixture, and whilk just until combined.
3. In the clean medium bowl, beat the egg whites until stiff but not dry; fold the whites into the batter.
4. Preheat the oven 200 degrees. I place my stoneware bar pan in the oven. (It will help the waffles to stay warm and crisp.) Butter your waffle iron and using the large scoop, add 2 scoops of batter to the iron. (I love the precise measurement that the scoop offers. You will love that your waffle iron will not overflow!) Bake 3-5 minutes or until no steam escapes from the iron.
5. Continue cooking the crisp little beauties until you're done! Remember to keep the cooked waffles on your stoneware in the oven until you are ready to serve them. Enjoy with your favorite syrup.
Farm House Waffles
1 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, seperated
2 c. buttermilk
8 Tbsp. (1 stick) butter, melted
1 tsp. vanilla
1. Preheat a waffle iron. In a large bowl, sift (I use a whisk) the flour, sugar, baking soda, baking powder, and salt.
2. In a medium bowl, whisk together the egg yolks, buttermilk, melted stick of butter (of course I use my small micro cooker to melt my butter so that it dosen't end up all over my microwave) and vanilla. Pour into the dry mixture, and whilk just until combined.
3. In the clean medium bowl, beat the egg whites until stiff but not dry; fold the whites into the batter.
4. Preheat the oven 200 degrees. I place my stoneware bar pan in the oven. (It will help the waffles to stay warm and crisp.) Butter your waffle iron and using the large scoop, add 2 scoops of batter to the iron. (I love the precise measurement that the scoop offers. You will love that your waffle iron will not overflow!) Bake 3-5 minutes or until no steam escapes from the iron.
5. Continue cooking the crisp little beauties until you're done! Remember to keep the cooked waffles on your stoneware in the oven until you are ready to serve them. Enjoy with your favorite syrup.
Tuesday, March 2, 2010
For the LOVE of Fresh Herbs
I had an order of herbs and seasonings come in yesterday. There is nothing better than ordering wholesale and getting loads of herbs for a great low cost. Check it out at (http://www.sfherb.com/) I order with a friend. We spilt ingredients and the shipping cost. I can't wait to use some of my poppy seeds in my favorite recipe using poppy seeds!
This is a fantastic recipe that I fell in love with. Growing up one of our favorite neighbors would bring these heavenly sweet rolls by every holiday season. When I graduated and was spending the holidays away from home I NEEDED this recipe inorder to survive the holiday homesick blues. Connie, the loving neighbor consented and here it is. Over the years I have found that they are too delicious to save for just the holidays. Bake up a batch and taste the love!
Connie's Buttermilk Poppy Seed Rolls
2 pkgs of yeast
1/4 c. warm water
1 1/2 c. buttermilk
3 t. sugar
1 t. salt
1/2 t. soda
1/2 c. oil
4 1/2 c. flour
Dissolve yeast in water. Heat buttermilk till warm. Add sugar, salt, soda, yeast mixture, oil, & flour. Mix and knead 15 times. Dough may be sticky. Cover bowl & let rise 15 minutes. Punch down. Roll out in large rectangle. Top with sauce.
Sauce:
1/2c. butter
8 oz. cream cheese
1 c. brown sugar
1/4 c. poppy seeds
1 t. vanilla or almond extract
Directions:
Cream butter and cheese with brown sugar & poppy seeds. Add flavoring. Blend well. Spread on top of dough. Roll up like jelly roll & cut in 1 inch slices. Place in pan (not touching, but close.) Let rise 30 minutes. Bake 400 degrees for 15-20 minutes. Ice with powdered sugar water & vanilla glaze.
This is a fantastic recipe that I fell in love with. Growing up one of our favorite neighbors would bring these heavenly sweet rolls by every holiday season. When I graduated and was spending the holidays away from home I NEEDED this recipe inorder to survive the holiday homesick blues. Connie, the loving neighbor consented and here it is. Over the years I have found that they are too delicious to save for just the holidays. Bake up a batch and taste the love!
Connie's Buttermilk Poppy Seed Rolls
2 pkgs of yeast
1/4 c. warm water
1 1/2 c. buttermilk
3 t. sugar
1 t. salt
1/2 t. soda
1/2 c. oil
4 1/2 c. flour
Dissolve yeast in water. Heat buttermilk till warm. Add sugar, salt, soda, yeast mixture, oil, & flour. Mix and knead 15 times. Dough may be sticky. Cover bowl & let rise 15 minutes. Punch down. Roll out in large rectangle. Top with sauce.
Sauce:
1/2c. butter
8 oz. cream cheese
1 c. brown sugar
1/4 c. poppy seeds
1 t. vanilla or almond extract
Directions:
Cream butter and cheese with brown sugar & poppy seeds. Add flavoring. Blend well. Spread on top of dough. Roll up like jelly roll & cut in 1 inch slices. Place in pan (not touching, but close.) Let rise 30 minutes. Bake 400 degrees for 15-20 minutes. Ice with powdered sugar water & vanilla glaze.
Saturday, January 16, 2010
To Be Inspired.....
Inspiration. Need I say more.....of course I will. Inspiration to me is anything that truly moves one's soul. It could be a picture, a song, a place, an idea, a passing thought, or merely a moment in time. What inspires you? What is it that makes your soul sing? What makes you move mountains? What brings a tear to your eye or a surge of energy to your being?
I love to BE inspired!....and on so many levels. My epiphanies may only effect a small moment of my life or they can be pivotal points that revolutionize my world. Either way, I love a great bit of inspiration.
I believe that we are extremely influenced by our senses. And afterall, isn't a sense that often triggers inspriation? Last week I had a visual treat of a lifetime. It was an extremely cold morning and I had to be out running an errand. I am blessed to live in an especially breathtaking setting, and this morning inparticular was simply amazing. The trees, grasses, bushes, even the fences were coated in the most astounding, sparkling layer of crystals. The morning sunlight was dancing across the fields and playing on the branches of the trees. It brought tears to my eyes. I am continually humbled by the handiwork of the Lord. I think to myself, "How is it that I am so blessed to experience this amazing life that I live?" The inspiration was complete when my soul became so moved that I felt a need and acted on that feeling to improve my little corner of the world, being my home. I have now revived it after its post-Christmas depression. I can now walk into my home and smile at a new page and clean slate that a new year and great deal of frost inspired.
I challenge you to find something that truly inspires you. Is there an area of your life that needs improvement? Do you have a great hole that needs filled in your life? The single best place to begin is by hitting your knees and having a heart-to-heart with your maker. He will help you to find the inspiration that you are looking and longing for. Remember that his hand is in all. He can bring you a song, a sight, a memory, a wish, or someone. Keep your eyes and heart open and it or they will come.
I love to BE inspired!....and on so many levels. My epiphanies may only effect a small moment of my life or they can be pivotal points that revolutionize my world. Either way, I love a great bit of inspiration.
I believe that we are extremely influenced by our senses. And afterall, isn't a sense that often triggers inspriation? Last week I had a visual treat of a lifetime. It was an extremely cold morning and I had to be out running an errand. I am blessed to live in an especially breathtaking setting, and this morning inparticular was simply amazing. The trees, grasses, bushes, even the fences were coated in the most astounding, sparkling layer of crystals. The morning sunlight was dancing across the fields and playing on the branches of the trees. It brought tears to my eyes. I am continually humbled by the handiwork of the Lord. I think to myself, "How is it that I am so blessed to experience this amazing life that I live?" The inspiration was complete when my soul became so moved that I felt a need and acted on that feeling to improve my little corner of the world, being my home. I have now revived it after its post-Christmas depression. I can now walk into my home and smile at a new page and clean slate that a new year and great deal of frost inspired.
I challenge you to find something that truly inspires you. Is there an area of your life that needs improvement? Do you have a great hole that needs filled in your life? The single best place to begin is by hitting your knees and having a heart-to-heart with your maker. He will help you to find the inspiration that you are looking and longing for. Remember that his hand is in all. He can bring you a song, a sight, a memory, a wish, or someone. Keep your eyes and heart open and it or they will come.
Thursday, December 3, 2009
Giving Love
I love the Christmas season! The tender stories, feelings, and kindness that others share is tremendous. I love picking out gifts for my loved ones and I especially love to find a special service to perform each year. With this idea in mind I have to share the great website that I found.
The first is a carved Acacia Bowl. The second are hand-knit, Alpaca finger-puppets
hand made in Peru. The third picture is a gently-hammered sterling silver and gold plated ring made in India. I have to copy the info for the fourth because I can't share the info as well as they did......
Family Circle magazine had an article called Double Gifting. The idea interested me greatly! I checked out all the links in the article. My favorite is http://www.thehungersite.org/. What an amazing shopping experience I had there. I placed an order and was extremely impressed with the products that promptly arrived at my door. Each purchase that I made supported a real cause in a real way. Through my little order 175 cups of food, 2 % of a mammogram, and 13 books to help children's literacy were donated. I felt amazing when I submitted my order. Shipping is ALWAYS $3.95/order (no lie). When I received and opened my order I was so impressed with the quality of workmanship of the products.
Here is a sampling of some of my favorites.......
The first is a carved Acacia Bowl. The second are hand-knit, Alpaca finger-puppets
hand made in Peru. The third picture is a gently-hammered sterling silver and gold plated ring made in India. I have to copy the info for the fourth because I can't share the info as well as they did......
"Handmade by a women's cooperative in New Delhi, India that creates accessories from antique saris which would otherwise be burned to recover their gold or silver content. By putting old saris to use in new handbags, the original craftsmanship is preserved, each bag becomes a new work of art, and the women of the cooperative earn much-needed income to care for their children and households. Expect each bag to vary and be a bit unique -- just like the women who once wore the original saris."
Again for the last description I have to rely on their sites info.....
"Each hat is hand-knit by the women of Kumbeshwar Technical School. KTS is an educational and vocational non-profit in Nepal with a mission to help women and families who are discriminated against due to Nepal's caste system. KTS provides free three month knitting classes to women in the community so they can learn to knit for their own families, then offers employment opportunities to those women who would like to earn a sustainable income."
One more amazing thing that I want to share about this site is that you can purchase "Gifts that Give More"....for instance, for $40 you can give goats to Rwandan families, $25 will help to feed U.S. children, $10 immunizes 5 children in Burma, $20 gives refugee children dolls, $27 for a pig micro loan....the list goes on and on.
One more amazing thing that I want to share about this site is that you can purchase "Gifts that Give More"....for instance, for $40 you can give goats to Rwandan families, $25 will help to feed U.S. children, $10 immunizes 5 children in Burma, $20 gives refugee children dolls, $27 for a pig micro loan....the list goes on and on.
I just had to share with all of you.....help me share the love!
Thursday, November 19, 2009
Deluxe Mini-Muffin Pan Recipes
As promised.....
Cherry Tassies
Ingredients:
1 1/4 c. butter (softened)
2 1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 c. flour
1/2 c. finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries WITH stems, drained
Coarse Sugar
1. Preheat oven to 350 degrees. In a large mixing bowl beat butter for 30 seconds. Gradually beat in 1 1/2 c of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 c. powdered sugar in shallow dish. Shape dough in 1 inch balls; roll in powdered sugar. Press each ball into the bottom and sides of the Deluxe Mini-Muffin Pan with the Mini-Tart Shaper.
3. Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to Stackable Cooling Rack. To cool completely. Makes 48 TASSIES.
To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving.
(I found this recipe in my December 2008 Better Homes and Gardens magazine. I love BHG!)
Peanut Butter Cookie Cups
2 1/4 c. Peanut Butter Cookie mix (either a 17 1/2 oz package OR your favortie Peanut Butter Cookie dough recipe*
36 miniature peanut butter cups, unwrapped
Preheat ove to 350 degrees. Prepare dough. Roll the dough into 1 inch balls. Place in greased Deluxe Mini-Muffin Pan and press dough evenly onto bottom and up sides with the Mini-Tart Shaper. Bake for 11-13 minutes or until set. Immediately place a beanut butter cup in each cup; press down gently. Cook for 10 minutes; carefully remove from pans. Yield: 3 dozen.
*My Favorite "Peanut Butter Icebox Cookie" Recipe:
2 c. flour
3/4 tsp baking soda
1/2 c. butter, at room temperature
1/2 c. peanut butter
1/3 c. granulated sugar
1/3 c. firmly packed light brown sugar
1/4 c. milk
1 tsp. vanilla
(This recipe comes from Reader's Digest's "Like Grandma Used to Make" cookbook.)
Mini Carrot Cake Cups
Cups:
1 pkg. yellow cake mix (9 oz.)
1 1/2 tsp allspice
1 egg
2 Tbsp. vegetable oil
2 medium carrots, peeled, divided
Filling & Garnish:
6 oz. cream cheese, softened
3/4 c powdered sugar
1/2 c. thawed frozen whipped topping
Chopped walnuts (optional)
1. Preheat oven to 350 degrees. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 c of carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classid Batter Bowl, whisk together cream cheese and sugar until smooth; flold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag; secure bag and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentions. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Snip corner of cream cheese-filled bag with Professional Shears; pipe filling evenly into cups. Garnish cups with chopped walnuts(Chopped with the Food Chopper) and reserved grated carrots, if desired.
Yield: 24 tartlets.
(This recipe is from The Pampered Chef Fall/Winter 2009 Season's Best Recipe Collection. It is only $1.00!!!!!)
Find more Fabulous Recpies for your Deluxe Mini-Muffin Pan.....
Bacon-Cheddar Bites
Mini Carrot Cake Cups
Taffy Apple Tartlets...................All found in the Season's Best Recipe Collection Fall/Winter 2009
Quiche Lorraine Tartlets.........Found in Season's Best Recipe Collection Spring/Summer 2009
Mini Ham Puffs
Savory Vegetable Mini Quiches
Pecan Tassies...............................All found in The Pampered Chef ALL THE BEST cookbook
Pampered Chef Products used in this post:
#1606 Deluxe Mini-Muffin Pan
#1590 Mini Tart Shaper
#1587 Stackable Cooling Rack
#2230 Classic Batter Bowl
#2258 Adjustable Measuring Spoons
#1659 Small Mix 'N Scraper
#1088 Professional Shears
#2585 Food Chopper
To purchase these items or any other Pampered Chef products visit my website at
pamperedchef.biz/amandablazzard
For savings UP TO 75% off at my website
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column
Cherry Tassies
Ingredients:
1 1/4 c. butter (softened)
2 1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 c. flour
1/2 c. finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries WITH stems, drained
Coarse Sugar
1. Preheat oven to 350 degrees. In a large mixing bowl beat butter for 30 seconds. Gradually beat in 1 1/2 c of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 c. powdered sugar in shallow dish. Shape dough in 1 inch balls; roll in powdered sugar. Press each ball into the bottom and sides of the Deluxe Mini-Muffin Pan with the Mini-Tart Shaper.
3. Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to Stackable Cooling Rack. To cool completely. Makes 48 TASSIES.
To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving.
(I found this recipe in my December 2008 Better Homes and Gardens magazine. I love BHG!)
Peanut Butter Cookie Cups
2 1/4 c. Peanut Butter Cookie mix (either a 17 1/2 oz package OR your favortie Peanut Butter Cookie dough recipe*
36 miniature peanut butter cups, unwrapped
Preheat ove to 350 degrees. Prepare dough. Roll the dough into 1 inch balls. Place in greased Deluxe Mini-Muffin Pan and press dough evenly onto bottom and up sides with the Mini-Tart Shaper. Bake for 11-13 minutes or until set. Immediately place a beanut butter cup in each cup; press down gently. Cook for 10 minutes; carefully remove from pans. Yield: 3 dozen.
*My Favorite "Peanut Butter Icebox Cookie" Recipe:
2 c. flour
3/4 tsp baking soda
1/2 c. butter, at room temperature
1/2 c. peanut butter
1/3 c. granulated sugar
1/3 c. firmly packed light brown sugar
1/4 c. milk
1 tsp. vanilla
(This recipe comes from Reader's Digest's "Like Grandma Used to Make" cookbook.)
Mini Carrot Cake Cups
Cups:
1 pkg. yellow cake mix (9 oz.)
1 1/2 tsp allspice
1 egg
2 Tbsp. vegetable oil
2 medium carrots, peeled, divided
Filling & Garnish:
6 oz. cream cheese, softened
3/4 c powdered sugar
1/2 c. thawed frozen whipped topping
Chopped walnuts (optional)
1. Preheat oven to 350 degrees. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 c of carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classid Batter Bowl, whisk together cream cheese and sugar until smooth; flold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag; secure bag and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentions. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Snip corner of cream cheese-filled bag with Professional Shears; pipe filling evenly into cups. Garnish cups with chopped walnuts(Chopped with the Food Chopper) and reserved grated carrots, if desired.
Yield: 24 tartlets.
(This recipe is from The Pampered Chef Fall/Winter 2009 Season's Best Recipe Collection. It is only $1.00!!!!!)
Find more Fabulous Recpies for your Deluxe Mini-Muffin Pan.....
Bacon-Cheddar Bites
Mini Carrot Cake Cups
Taffy Apple Tartlets...................All found in the Season's Best Recipe Collection Fall/Winter 2009
Quiche Lorraine Tartlets.........Found in Season's Best Recipe Collection Spring/Summer 2009
Mini Ham Puffs
Savory Vegetable Mini Quiches
Pecan Tassies...............................All found in The Pampered Chef ALL THE BEST cookbook
Pampered Chef Products used in this post:
#1606 Deluxe Mini-Muffin Pan
#1590 Mini Tart Shaper
#1587 Stackable Cooling Rack
#2230 Classic Batter Bowl
#2258 Adjustable Measuring Spoons
#1659 Small Mix 'N Scraper
#1088 Professional Shears
#2585 Food Chopper
To purchase these items or any other Pampered Chef products visit my website at
pamperedchef.biz/amandablazzard
For savings UP TO 75% off at my website
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column
Wednesday, November 18, 2009
The LOVE of new people in my life
I truly love to meet new people! I can't express enough how much I enjoy that the Lord places some of his most brilliant creations in my path on a daily basis. (By the way, that is each of YOU!!!) I have recently been blessed by so many amazing spirits! Again, as in my previous posts, I see the Lord's hand in my life.
Saturday I had such a marvelous time at a boutique where I was promoting my Pampered Chef business. I met a choice handful of tremendous ladies! I plan to keep in touch with each one. Each of these amazing ladies had something different to share with me....that I needed in my life. Yesterday, "by chance" the strangest circumstances led me to the greatest new shop in town. I'm smiling as I'm typing....because that's exactly what the owner made me do....SMILE! She is extremely talented and kind hearted. I am so excited to get to know her better too!
Sometimes I wonder how there will be room in my heart for one more person to love....miraculously, YOU ALL FIT!
Saturday I had such a marvelous time at a boutique where I was promoting my Pampered Chef business. I met a choice handful of tremendous ladies! I plan to keep in touch with each one. Each of these amazing ladies had something different to share with me....that I needed in my life. Yesterday, "by chance" the strangest circumstances led me to the greatest new shop in town. I'm smiling as I'm typing....because that's exactly what the owner made me do....SMILE! She is extremely talented and kind hearted. I am so excited to get to know her better too!
Sometimes I wonder how there will be room in my heart for one more person to love....miraculously, YOU ALL FIT!
Monday, November 16, 2009
English Scone Recipe
Here is a highly requested recipe from my Pampered Chef booth at this-past weekend's boutique. It comes from one of my favorite cookbooks, Savor the Flavor of Oregon.
Cranberry Scones
1 c. cranberries, fresh or frozen (I actually used raspberries, blackberries and blueberries, I made three batches, a different berry in each batch....the cranberries are great in this recipe, but I just didn't have any on hand.)
3 c. flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1/2 t. baking soda
3/4 c. butter
1/2 c. chopped pecans or walnuts (I didn't add the nuts)
1 1/2 t. grated orange rind (Micoplane Adjustable Grater*)
1 c. buttermilk*
1 T. milk
1 T. sugar
1/4 t. cinnamon (for the cinnamon and sugar I used my Flour/Sugar Shaker* filled with a mix of the two)
1/8 t. nutmeg
In a large bowl (I used my Classic Batter Bowl*), blend flour, sugar, baking powder, salt and baking soda (I used my Stainless Whisk*). Cut butter into flour mixture until it becomes a coarse crumb texture (using the Pastry Blender*). Stir in cranberries, nuts, and orange rind. Add buttermilk and mix with a fork until moistened. Gather dough into a ball and place on floured board (instead of a board I like to go straight to my Large Round Stone*). Roll or pat into a circle 3/4-inch thick. Cut into 12 pie shaped pieces. Place on a greased baking sheet (or Large Round Stone*). Brush tops of scones with milk and sprinkle with sugar, cinnamon and nutmeg mixture. Bake at 400 degrees for 12-15 minutes (if using stoneware up the heat a little and the baking time a couple minutes) until lightly browned.
Pampered Chef Item used in this post:
#1105 Microplane Adjustable Grater
#1695 Flour/Sugar Shaker
#2230 Classic Batter Bowl
#2475 Stainless Whisk
#1683 Pastry Blender
#1371 Large Round Stone (with handles)
To purchase these items or any other Pampered Chef products visit my website at
pamperedchef.biz/amandablazzard
For savings UP TO 75% off at my website
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column
Cranberry Scones
1 c. cranberries, fresh or frozen (I actually used raspberries, blackberries and blueberries, I made three batches, a different berry in each batch....the cranberries are great in this recipe, but I just didn't have any on hand.)
3 c. flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1/2 t. baking soda
3/4 c. butter
1/2 c. chopped pecans or walnuts (I didn't add the nuts)
1 1/2 t. grated orange rind (Micoplane Adjustable Grater*)
1 c. buttermilk*
1 T. milk
1 T. sugar
1/4 t. cinnamon (for the cinnamon and sugar I used my Flour/Sugar Shaker* filled with a mix of the two)
1/8 t. nutmeg
In a large bowl (I used my Classic Batter Bowl*), blend flour, sugar, baking powder, salt and baking soda (I used my Stainless Whisk*). Cut butter into flour mixture until it becomes a coarse crumb texture (using the Pastry Blender*). Stir in cranberries, nuts, and orange rind. Add buttermilk and mix with a fork until moistened. Gather dough into a ball and place on floured board (instead of a board I like to go straight to my Large Round Stone*). Roll or pat into a circle 3/4-inch thick. Cut into 12 pie shaped pieces. Place on a greased baking sheet (or Large Round Stone*). Brush tops of scones with milk and sprinkle with sugar, cinnamon and nutmeg mixture. Bake at 400 degrees for 12-15 minutes (if using stoneware up the heat a little and the baking time a couple minutes) until lightly browned.
Pampered Chef Item used in this post:
#1105 Microplane Adjustable Grater
#1695 Flour/Sugar Shaker
#2230 Classic Batter Bowl
#2475 Stainless Whisk
#1683 Pastry Blender
#1371 Large Round Stone (with handles)
To purchase these items or any other Pampered Chef products visit my website at
pamperedchef.biz/amandablazzard
For savings UP TO 75% off at my website
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column
Holiday Cheese Ball Time....
Want a great neighbor/friend gift? How about a Cheese Spreader and a homemade cheese ball?.....
To showcase the cute cheese spreaders on my Pampered Chef, website-outlet I found a few great cheese ball recipes online. I let the guests who visited my boutique booth over the weekend sample these yummy recipes. I got quite a few requests for the recipes.....so here they are! I found them all at http://allrecipes.com/Default.aspx .
(By the way I downsized each recipe so that only one package of cream cheese was used for each cheese ball. They were all a nice size) ALSO to purchase one of the cheese spreaders above visit my personal website....listed at the end of this post.
Herman Reunion Cheese Ball
Ingredients
3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic (I used my Garlic Press)
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 pound shredded Cheddar cheese (Using my Microplane Adjustable Grater)
1 cup pecans, coarsely chopped (Used my Food Chopper)
Ingredients
3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic (I used my Garlic Press)
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 pound shredded Cheddar cheese (Using my Microplane Adjustable Grater)
1 cup pecans, coarsely chopped (Used my Food Chopper)
1/4 cup chopped fresh parsley (Kitchen Shears)
Directions
1. In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. (In my Classic Batter Bowl*)I combined the ingredients with one of my Bamboo Spatulas*.No need for a food processor.) Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
2. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.
Directions
1. In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. (In my Classic Batter Bowl*)I combined the ingredients with one of my Bamboo Spatulas*.No need for a food processor.) Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
2. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.
Easy Cheese Ball II
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese (Microplane Adjustable Grater*)
1 1/2 cups chopped pecans (Food Chopper*)
Directions
1. In a medium size bowl (Classic Batter Bowl*), mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!
Blue Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese (Microplane Adjustable Grater*)
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese (Microplane Adjustable Grater*)
1 1/2 cups chopped pecans (Food Chopper*)
Directions
1. In a medium size bowl (Classic Batter Bowl*), mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!
Blue Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese (Microplane Adjustable Grater*)
1/4 cup minced onion (Food Chopper*)
1 tablespoon Worcestershire sauce
1 cup chopped walnuts (Food Chopper*)
Directions
1. In a medium bowl (Classic Batter Bowl*), stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight (I stuck it in the freezer for about 30 minutes and finished it after that).
2. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Pampered Chef Items used in these recipes:1 tablespoon Worcestershire sauce
1 cup chopped walnuts (Food Chopper*)
Directions
1. In a medium bowl (Classic Batter Bowl*), stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight (I stuck it in the freezer for about 30 minutes and finished it after that).
2. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
#2576 Garlic Press
#2585 Food Chopper
#1077 Kitchen Shears
#2230 Classic Batter Bowl
#2040 Bamboo Spatula Set
To shop for any of the items mentioned above and/or savings UP TO 75% visit my website,
pamperedchef.biz/amandablazzard
(1) Click on "SHOP ONLINE"
(2) Choose option 2 [Place An Order]
(3) Click on [Otherwise click here to continue.]
(4) Click on [Outlet] in the left hand column
Sunday, November 8, 2009
Growing Pains
I've come to the conclusion that child delivery is the easiest part of motherhood. I'm sure you are begging for an explanation.....(especially those of you who have delivered naturally, and YES I've done that too.) So here are my thoughts......
Tonight I imparted the sobering news of our beloved kitty's passing to three heart-broken little chickies. As I type, my oldest is whimpering softly in her bed.
Watching on while your 9-day-old baby endures a spinal-tap, pick-line, and all the other poking and prodding of medical professionals (of whom I am greatly indebted too and love for their devotion, love, and hard work)
Dropping your baby off to pre-school for the first time.
Holding the quivering little body of the child who just lost a favorite grand-parent.
Rubbing the aching joints that growing pains bring, inevitably in the middle of the night.
Watching the tears roll down the rosy cheeks of your child when it's time for their favorite puppy to be sold (we raise dogs)
Explaining why the bottle calf had to go
Comforting a grade-schooler who no one seemed to want to play with during recess that particular day.
Strapping the seat-belts on the car seats as we leave Grandpa's and Grandma's house for home, which just happens to be two states away.
Know that I'm not complaining, only lamenting the growing pains that my heart feels as I watch my babies grow. I'm sure there will be many more teary times. Especially with three girls! There will be boyfriends and heartbreaks, grades and tough classes, trouble with friends, more experiences of loss.....all the drama that comes with growing to womanhood. And yet....I'll take it because along with great pain comes greater joy. The joy may often take it's own sweet time coming but I testify to you that IT WILL COME. The Lord's time is frequently far different from our timing, but in the end he will right all the wrongs.
So here is my advice to myself and all others who may want it......
"...for all flesh is in mine hands; be still and know that I am God." Doctrine and Covenants 101:16
Tonight I imparted the sobering news of our beloved kitty's passing to three heart-broken little chickies. As I type, my oldest is whimpering softly in her bed.
Watching on while your 9-day-old baby endures a spinal-tap, pick-line, and all the other poking and prodding of medical professionals (of whom I am greatly indebted too and love for their devotion, love, and hard work)
Dropping your baby off to pre-school for the first time.
Holding the quivering little body of the child who just lost a favorite grand-parent.
Rubbing the aching joints that growing pains bring, inevitably in the middle of the night.
Watching the tears roll down the rosy cheeks of your child when it's time for their favorite puppy to be sold (we raise dogs)
Explaining why the bottle calf had to go
Comforting a grade-schooler who no one seemed to want to play with during recess that particular day.
Strapping the seat-belts on the car seats as we leave Grandpa's and Grandma's house for home, which just happens to be two states away.
Know that I'm not complaining, only lamenting the growing pains that my heart feels as I watch my babies grow. I'm sure there will be many more teary times. Especially with three girls! There will be boyfriends and heartbreaks, grades and tough classes, trouble with friends, more experiences of loss.....all the drama that comes with growing to womanhood. And yet....I'll take it because along with great pain comes greater joy. The joy may often take it's own sweet time coming but I testify to you that IT WILL COME. The Lord's time is frequently far different from our timing, but in the end he will right all the wrongs.
So here is my advice to myself and all others who may want it......
"...for all flesh is in mine hands; be still and know that I am God." Doctrine and Covenants 101:16
Thursday, November 5, 2009
Patience is a Virture.....
In my scripture reading this morning I found a few power-packed verses that I love.....They remind of the need for patience in affliction as we prepare for the Lord's return and build Zion. I started out in Doctrine and Covenants 63. Verse 58 read, "For this is a day of warning, and not a day of many word." The section closed with verse 66 which reads, "These things remain to overcome through patience, that such may receive a more exceeding and eternal weight of glory, otherwise, a greater condemnation."
I love any motivation that I can find to help me endure, so I looked up the footnotes of this scripture. I found a small treasure trove. I wanted to share so here goes.....
2 Cor. 4:17-18 "For our light affliction, which is but for a moment, worketh for us a far more exceeding and eternal weight of glory; While we look not at the things which are seen, but at the things which are not seen: for the things which are seen are temporal; but the things which are not seen are eternal."
Romans 8:18 "For I reckon that the sufferings of this present time are not worthy to be compared with the glory which shall be revealed in us."
Doctrine and Covenants 58:4 "For after much tribulation come the blessings. Wherefore the day cometh that ye shall be crowned with much glory; the hour is not yet, but is nigh at hand."
Doctrine and Covenants 136:31-33, "My people must be tried in all things, that they may be prepared to receive the glory that I have for them, even the glory of Zion; and he that will not bear chastisement is not worthy of my kingdom.
Let him that is ignorant learn wisdom by humbling himself and calling upon the Lord his God that his eyes may be opened that he may see and his ears opened that he may hear;
For my Spirit is sent forth into the world to enlighten the humble and contrite, and to the condemnation of the ungodly."
Last but not least I have added one that I've been trying to memorize
Doctrine and Covenants 54:10 "And again, be patient in tribulation until I come; and, behold I come quickly, and my reward is with me, and they who have sought me early shall find rest to their souls. Even so. Amen."
The meat of the course that I received was to be warned, be prepared, and overall ENDURE in FAITH....it will be worth it!
I love any motivation that I can find to help me endure, so I looked up the footnotes of this scripture. I found a small treasure trove. I wanted to share so here goes.....
2 Cor. 4:17-18 "For our light affliction, which is but for a moment, worketh for us a far more exceeding and eternal weight of glory; While we look not at the things which are seen, but at the things which are not seen: for the things which are seen are temporal; but the things which are not seen are eternal."
Romans 8:18 "For I reckon that the sufferings of this present time are not worthy to be compared with the glory which shall be revealed in us."
Doctrine and Covenants 58:4 "For after much tribulation come the blessings. Wherefore the day cometh that ye shall be crowned with much glory; the hour is not yet, but is nigh at hand."
Doctrine and Covenants 136:31-33, "My people must be tried in all things, that they may be prepared to receive the glory that I have for them, even the glory of Zion; and he that will not bear chastisement is not worthy of my kingdom.
Let him that is ignorant learn wisdom by humbling himself and calling upon the Lord his God that his eyes may be opened that he may see and his ears opened that he may hear;
For my Spirit is sent forth into the world to enlighten the humble and contrite, and to the condemnation of the ungodly."
Last but not least I have added one that I've been trying to memorize
Doctrine and Covenants 54:10 "And again, be patient in tribulation until I come; and, behold I come quickly, and my reward is with me, and they who have sought me early shall find rest to their souls. Even so. Amen."
The meat of the course that I received was to be warned, be prepared, and overall ENDURE in FAITH....it will be worth it!
Monday, November 2, 2009
$50 Safeway Gift Card Giveaway
Visit www.savysavingstucson.blogspot.com to enter to win a $50 Safeway Gift Card Giveaway! The blog belongs to Stephanie Ashcroft, the author of 101 Things To Do With a Cake Mix, and other "101"great books. I personally am a fan of her Slowcooker recipes! Yummy.....mmmm, makes me hungry just thinking about it.
Tough Love
Tough love is an interesting concept. I've come to the conclusion that it is likely the most effective kind of love.....you know, it inspires the most growth. If done correctly it is a very productive tool.
It brings to mind the whole "mercy can't rob justice" rule. Justice must be served. Fortunately mercy cannot over-rule justice....therefore we must practice tough love. I'm so glad that our Father in Heaven practices tough love. If he didn't, eternal rewards would be void. We would never feel true joy. It is a good thing to feel accomplished, to feel that one's self has risen above previous downfalls and shortcomings.
The key, is perfecting the application of this "tough love". I pray that I can do just that and be a help and not a hindrance to the growth to those that I love the most.
It brings to mind the whole "mercy can't rob justice" rule. Justice must be served. Fortunately mercy cannot over-rule justice....therefore we must practice tough love. I'm so glad that our Father in Heaven practices tough love. If he didn't, eternal rewards would be void. We would never feel true joy. It is a good thing to feel accomplished, to feel that one's self has risen above previous downfalls and shortcomings.
The key, is perfecting the application of this "tough love". I pray that I can do just that and be a help and not a hindrance to the growth to those that I love the most.
Friday, October 30, 2009
Stoneware 101
Here are some great tips for using your Pampered Chef Stoneware.....oh, you don't have any? Well read on and join the stoneware fanclub! Christmas is right around the corner and I can help Santa pick out the perfect piece to adorn the bottom of your Christmas tree. ;)
STONEWARE 101—some of the basics of our Stoneware!!
Q: Just what are baking stones?
A: Our stoneware is made from natural clay products and is hand-finished. Because they are made from a natural product, there may be subtle variances in color and texture that will not affect baking performance. Each piece is unique.
Q: I keep hearing about seasoning but I really don't understand it. Help!
A: With use, seasoning will naturally occur in Stoneware. Fats and oils are absorbed onto the surface of the stone. The seasoning forms a non-stick coating, making greasing almost obsolete.
Q: My Baking Stone is sticky. Why?
A: If a stone is over-oiled during the seasoning process, a sticky build-up can occur. This build-up can also cause food to stick to the stone. If this occurs, coat stone surface with a baking soda and water paste, let it sit for approximately 30 minutes and clean as usual.
Q: Why are baking stones better than glass or aluminum?
A: Aluminum simply cannot absorb the heat from the oven and hold it evenly. Aluminum, and glass, does not stop at the temperature of the oven as stoneware does. Aluminum, is actually a good conductor of heat, it continues to rise in temperature. In an oven, heat is not directly applied to the aluminum, as on a stovetop, and therefore does not hold and maintain temperature. This is why underbaking and overbaking occur.
Q: I've seen stoneware in stores (cheaper) what's so special about yours?
A: Please be aware that our stoneware is of a higher quality and is the most superior available. In fact, our stoneware vendor said it best: "Stoneware offered from other companies is definitely different than Pampered Chef's. The Pampered Chef is the cream of the crop--each one hand-finished, fully inspected of the finest quality. I can assure you that no other stones come close to The Pampered Chef in quality." Plus.... our stones all have a 3-year warranty. Try returning that other stone to the Dollar Mart after 30 days--let alone within 3 years! (Plus...most stones are made of a material that may allow oils to soak and drip all the way through to the bottom of the oven--YUCK!!)
Q: There is a baking stone on the market that never breaks and comes with a lifetime guarantee. Why don't we carry stones like this?
A: This type of stoneware is called Kiln Brick (this is the company that makes stones sold through department stores--such as Wal-Mart, etc.) While it (Kiln Brick) is less susceptible to breakage, it has the disadvantage of actually being too porous. When high fat items are baked on a Kiln Brick stone, the grease soaks up into its interior. The next time the stone is heated up, the grease caught in the center of the stone also heats up and starts to smoke, giving of a noxious odor. Kiln Brick Stones are suited only for baking pizza or bread. Another disadvantage of Kiln Brick is that it must be pre-heated for at least 30 minutes before using it. Also, a 13-inch Kiln Brick weighs well over 2 pounds MORE than our 13-inch stone.
Q: Can stones be used under a broiler?
A: A stone should not be used under a broiler or on top of a direct heat source. For this reason, we do not recommend cooking with the Stoneware in an oven above 500 degrees because the broiler element will be turned on at or above 500 degrees.
Q: Can my stone be stored in the oven?
A: Yes, your stone can be stored in the oven...however, it is not recommended to leave the stored stone in the oven while baking other foods, could cause thermal shock
Q: Should I preheat Stones before use?
A: It is not necessary to preheat Pampered Chef's Stoneware. However, you should preheat your oven. Bake foods on the Baking Stones at the same temperatures and time-lengths you would normally use.
Q: Why does dish soap leave a flavor but garlic and fish don't?
A: Soap or detergent works to actually form a bond with fats and oils. On our stoneware, fats and oils are part of the seasoning of the stone, so when you try to rinse the soap away, it has actually bonded to the surface seasoning making it difficult to remove. A soap taste may then exist during your next usage. When you bake food with strong odors and flavors, there is nothing in the food that binds to the stone or seasoning. Garlic, fish, onion, etc., are natural food products and do not adhere to the stone. That's why you can bake fish one night and cookies the next without having a "fishy" cookie taste.
Q: If I'm not using soap to clean my stone, then how can it be clean?
A: Soap does not kill bacteria. Soap (and detergent) when combined with water molecules penetrates the pores of food residue to soften it. This softening of food residue just makes it easier for the residue to be removed. Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the nylon pan scraper. This rubbing action will effectively remove food residue.
Q: Can stoneware be used in a convection oven?
A: Definitely. A convection oven is an oven with a built-in fan that forces superheated air throughout the oven for a quicker, more even browning and baking. Since the oven temperature is uniform and controlled throughout, convection ovens do require cooking temperatures to be lower. You can use your favorite Pampered Chef recipe with a convection oven, but for best results, follow baking time and temperature guidelines that are provided with the oven.
Q: What is the correct rack to put a stone in the oven?
A: The second from the bottom. Some ovens are labeled "A", "B", etc. "B" is the correct position-the most "central" part of the oven. Before pre-heating the oven at your shows, always check rack position and adjust if necessary.
Q: Can I place another pan directly on top of the stoneware to bake?
A: No. This will create thermal shock and break the stone.
Q: Can you bake with two stones in the oven at the same time?
A: Yes and no. Two stones can be baked on at the same time if they are on the same rack. "Stacking" or placing stones on separate racks, one over the other, is not an efficient way to use the stones. The stone on the bottom actually absorbs most of the heat from the element and the upper stone does not heat properly.
Pampered Chef Items that apply to this post:
#1321 Deep Covered Baker, glazed (Have I mentioned this baby is the star of my kitchen? Check ou the recipes in previous posts!)
#1332 Deep Dish Pie Plate, glazed (There is a post for this one too!)
#1351 Mini-Baker, glazed
#1353 Rectangular Baker, 9x13, glazed
#1339 Square Baker 9x9, glazed
#1336 Deep Dish Baker, glazed
#1430 Rectangular Baker, 9x13
#1448 Small Bar Pan
#1449 Medium Bar Pan
#1445 Large Bar Pan
#1350 Rectangle Stone
#1341 Medium Round Stone with Handles
#1371 Large Round Stone with Handles (He went to work this evening baking a delicious Friday night pizza!)
#1465 12-Cup Muffin Pan
#1418 Mini Loaf Pan
#1417 Stoneware Loaf Pan
#1440 Stoneware Fluted Pan
#2223 The Pampered Chef Stoneware Inspirations (Cookbook)
If you are interested in any of the items listed above or any other Pampered Chef products please visit my website or contact me. My information is listed in the mid-section of the column on the right.
STONEWARE 101—some of the basics of our Stoneware!!
Q: Just what are baking stones?
A: Our stoneware is made from natural clay products and is hand-finished. Because they are made from a natural product, there may be subtle variances in color and texture that will not affect baking performance. Each piece is unique.
Q: I keep hearing about seasoning but I really don't understand it. Help!
A: With use, seasoning will naturally occur in Stoneware. Fats and oils are absorbed onto the surface of the stone. The seasoning forms a non-stick coating, making greasing almost obsolete.
Q: My Baking Stone is sticky. Why?
A: If a stone is over-oiled during the seasoning process, a sticky build-up can occur. This build-up can also cause food to stick to the stone. If this occurs, coat stone surface with a baking soda and water paste, let it sit for approximately 30 minutes and clean as usual.
Q: Why are baking stones better than glass or aluminum?
A: Aluminum simply cannot absorb the heat from the oven and hold it evenly. Aluminum, and glass, does not stop at the temperature of the oven as stoneware does. Aluminum, is actually a good conductor of heat, it continues to rise in temperature. In an oven, heat is not directly applied to the aluminum, as on a stovetop, and therefore does not hold and maintain temperature. This is why underbaking and overbaking occur.
Q: I've seen stoneware in stores (cheaper) what's so special about yours?
A: Please be aware that our stoneware is of a higher quality and is the most superior available. In fact, our stoneware vendor said it best: "Stoneware offered from other companies is definitely different than Pampered Chef's. The Pampered Chef is the cream of the crop--each one hand-finished, fully inspected of the finest quality. I can assure you that no other stones come close to The Pampered Chef in quality." Plus.... our stones all have a 3-year warranty. Try returning that other stone to the Dollar Mart after 30 days--let alone within 3 years! (Plus...most stones are made of a material that may allow oils to soak and drip all the way through to the bottom of the oven--YUCK!!)
Q: There is a baking stone on the market that never breaks and comes with a lifetime guarantee. Why don't we carry stones like this?
A: This type of stoneware is called Kiln Brick (this is the company that makes stones sold through department stores--such as Wal-Mart, etc.) While it (Kiln Brick) is less susceptible to breakage, it has the disadvantage of actually being too porous. When high fat items are baked on a Kiln Brick stone, the grease soaks up into its interior. The next time the stone is heated up, the grease caught in the center of the stone also heats up and starts to smoke, giving of a noxious odor. Kiln Brick Stones are suited only for baking pizza or bread. Another disadvantage of Kiln Brick is that it must be pre-heated for at least 30 minutes before using it. Also, a 13-inch Kiln Brick weighs well over 2 pounds MORE than our 13-inch stone.
Q: Can stones be used under a broiler?
A: A stone should not be used under a broiler or on top of a direct heat source. For this reason, we do not recommend cooking with the Stoneware in an oven above 500 degrees because the broiler element will be turned on at or above 500 degrees.
Q: Can my stone be stored in the oven?
A: Yes, your stone can be stored in the oven...however, it is not recommended to leave the stored stone in the oven while baking other foods, could cause thermal shock
Q: Should I preheat Stones before use?
A: It is not necessary to preheat Pampered Chef's Stoneware. However, you should preheat your oven. Bake foods on the Baking Stones at the same temperatures and time-lengths you would normally use.
Q: Why does dish soap leave a flavor but garlic and fish don't?
A: Soap or detergent works to actually form a bond with fats and oils. On our stoneware, fats and oils are part of the seasoning of the stone, so when you try to rinse the soap away, it has actually bonded to the surface seasoning making it difficult to remove. A soap taste may then exist during your next usage. When you bake food with strong odors and flavors, there is nothing in the food that binds to the stone or seasoning. Garlic, fish, onion, etc., are natural food products and do not adhere to the stone. That's why you can bake fish one night and cookies the next without having a "fishy" cookie taste.
Q: If I'm not using soap to clean my stone, then how can it be clean?
A: Soap does not kill bacteria. Soap (and detergent) when combined with water molecules penetrates the pores of food residue to soften it. This softening of food residue just makes it easier for the residue to be removed. Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the nylon pan scraper. This rubbing action will effectively remove food residue.
Q: Can stoneware be used in a convection oven?
A: Definitely. A convection oven is an oven with a built-in fan that forces superheated air throughout the oven for a quicker, more even browning and baking. Since the oven temperature is uniform and controlled throughout, convection ovens do require cooking temperatures to be lower. You can use your favorite Pampered Chef recipe with a convection oven, but for best results, follow baking time and temperature guidelines that are provided with the oven.
Q: What is the correct rack to put a stone in the oven?
A: The second from the bottom. Some ovens are labeled "A", "B", etc. "B" is the correct position-the most "central" part of the oven. Before pre-heating the oven at your shows, always check rack position and adjust if necessary.
Q: Can I place another pan directly on top of the stoneware to bake?
A: No. This will create thermal shock and break the stone.
Q: Can you bake with two stones in the oven at the same time?
A: Yes and no. Two stones can be baked on at the same time if they are on the same rack. "Stacking" or placing stones on separate racks, one over the other, is not an efficient way to use the stones. The stone on the bottom actually absorbs most of the heat from the element and the upper stone does not heat properly.
Pampered Chef Items that apply to this post:
#1321 Deep Covered Baker, glazed (Have I mentioned this baby is the star of my kitchen? Check ou the recipes in previous posts!)
#1332 Deep Dish Pie Plate, glazed (There is a post for this one too!)
#1351 Mini-Baker, glazed
#1353 Rectangular Baker, 9x13, glazed
#1339 Square Baker 9x9, glazed
#1336 Deep Dish Baker, glazed
#1430 Rectangular Baker, 9x13
#1448 Small Bar Pan
#1449 Medium Bar Pan
#1445 Large Bar Pan
#1350 Rectangle Stone
#1341 Medium Round Stone with Handles
#1371 Large Round Stone with Handles (He went to work this evening baking a delicious Friday night pizza!)
#1465 12-Cup Muffin Pan
#1418 Mini Loaf Pan
#1417 Stoneware Loaf Pan
#1440 Stoneware Fluted Pan
#2223 The Pampered Chef Stoneware Inspirations (Cookbook)
If you are interested in any of the items listed above or any other Pampered Chef products please visit my website or contact me. My information is listed in the mid-section of the column on the right.
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