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

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!

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

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)

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.

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*)

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:

#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

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

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!

$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.

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.

Green Onion $$$$ Saving Tip

I love the Food Network! (I know that's hard to believe....LOL!) I especially love the newest Food Network Star, Melissa d'Arabian. She has amazing tips. I would like to share one of her tips with you that I have personally tried and LOVE!

When you use green onions in a recipe be sure to use the top (green part). That is the correct end to use in your cooking. Now.....it get's even better. Store the bulb end in water like you would fresh herbs. IT WILL REGROW IT'S TOP! Simply amazing and true.

I realize, that often times, when you store things like green onions in the upper part of your refrigerator that they get too chilled. Therefore, they are ruined. Well, I have the answer for you! Pampered Chef have an amazing little container, specially designed to keep herbs in such conditions. Not to mention the top doubles as a mincing cup to snip, measure and store fresh herbs for more flavor and less waste. This prized little contraption is called.....the Herb Keeper.....you never would have guessed! ;).

I can't mention the Herb Keeper with out it's favorite side-kick, the Professional Shears. They are a magnificent pair! The Professional Shears have both a tough and tender side. They delicately snip your favorite herbs, but they don't shirk when there is a tough duty at hand. They roll up their sleeves and slash right through a chicken carcass or tin can if you prefer!

Now I can sleep knowing that I have introduced you to an amazing culinary duo.

#1787 Herb Keeper
#1088 Professional Shears

If you are interested in any of the products 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.

Inspiration from the Little Red Hen

As I rocked out to "The Little Red Hen" yesterday on my way home from my Walmart, diaper- run, I thought to myself, "Isn't it a shame that we don't all listen too AND take to heart great music like this." You can laugh...(I did). BUT, I was impressed with the lyrics. I feel confident that you know the story of the Little Red Hen. With the story in mind you can tell where the lyrics of this song are coming from.....

"And the (pig, duck, cat) said, 'Not right now. I can't be bothered
Not right now. It's not my concern.
Not right now. I'm just too busy.
Not right now, it's not my turn.'"

The song's end teaches the moral....."When someone needs help, then it's your turn."

Too bad that so many of us haven't truly learned and implemented the moral of this little story into our daily lives. When we see a need, it is sad how often we think "I can't be bothered", It's not my concern", "I just too busy", "It's not my turn", "or simply "not right now." I challenge you to make a difference. Remember, when someone needs help, then it's your turn!

Deep Covered Baker sampling of recipies

I've had too much fun experimenting with my Pampered Chef Deep Covered Baker. A couple months ago I started off my experimenting with a 5 lb. bone-IN chicken. Imagine roasting a WHOLE 5 lb. chicken in 30 minutes....no joke.

So here's the story.....

-Take a whole chicken (I'm sure you've got that by now).
-Using your Chef's Silicone Basting Brush, brush with butter or oil
-Season the chicken as you desire (seasoned salt, lemon pepper, garlic....any of your favorite rotissary chicken flavors)
-Toss it in your Deep Covered Baker
-Nuke that baby for 30-33 minutes
It BROWNS....no lie! I did it.

Next scrumptious and time-saving recipe.

BBQ Alaskan Salmon

2 Tbsp. butter
2 Tbsp. brown sugar
1-2 cloved of minced garlic
1 Tbsp. lemon juice
2 1/2 tsp. soy sauce
4 salmon steaks

In the 1.5 qt. Covered Saucepan combine the first 5 ingredients. Cook and stir until the sugar is dissolved. Place the salmon steaks in the Deep Covered Baker. Baste with the butter sauce using the Chef's Silicone Basting Brush. Microwave for 5 minutes. Baste again. Microwave another 3-5 minutes, until the salmon flakes easily with a fork.

My family enjoyed this meal with a roll, green salad, and rice.

Earlier this week I concocted the recipe that follows......


Deep Covered Baker Pork Fajita Meat


1 packet Fajita Seasoning
1 1/2 lbs pork country-style ribs
1 can beef broth
-Rub meat with seasoning
-Refrigerate for at least 1/2 hour
-Bake uncovered for 1 hour at 350 degrees in your Deep Covered Baker
-Heat beef broth and add to Deep Covered Baker.
-COVER and continue baking for 1 additional hour.
-Shred meat and return to drippings.
-Serve with all your favorite fajita fixin's.......last step.....Enjoy!

#1755 Chef's Silicone Basting Brush
#1352 Deep Covered Baker
#5368 1.5 qt Covered Saucepan

To order any of these 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.

Be of good cheer.....the Lord's hand is in my life

"Be of good cheer, little children; for I am in your midst, and I have not forsaken you; And inasmuch as you have humbled yourselves before me, the blessings of the kingdom are yours. Gird up your loins and be watchful and be sober, looking forth for the coming of the Son of Man, for he cometh in an hour you think not. Pray always that you enter not into temptation, that you may abide the day of his coming, whether in life or in death. Even so, Amen."
D&C 61:36-39

This is the inspirational thought that I started my day with. I am so blessed.

I recognized the hand of the Lord in my life as I was running in between errands. My daughter forgot her lunch today....and she was out of lunch money. Does that sound like a little blessing? I'm testifying that the Lord works in mysterious ways.

On my way into the school (with lunch and lunch money) I ran into another mom bringing her boys to school. They had just been to the health center to get their H1N1 vaccination, that they had waited two and a half hours to receive. Quite luckily (rather, blessed) she told me that there were more available....SO instead of depositing lunch I withdrew a child. I continued on to the health center where all my children were vaccinated within 20 minutes. Voila! Those of you who have waited in line for hours for this same coveted vaccination realize that YES in fact the Lord's hand was in my life today......"be of good cheer, little children; for I am in your midst...."

Recipies for the Pampered Chef Deep Dish Pie Plate

-As promised to one of my most kind and valued Pampered Chef customers.....my baby's favorite Bill, .....here is my favorite pie crust recipe. -



NEVER FAIL PIE CRUST
1/2 tsp. salt

2 1/2 c. flour

1/2 c. liquid
(liquid consists of 1 Tblsp. vinegar*, add enough cold water to measure 1/2 c.)

1 c. lard or Crisco

Measure flour and salt into mixing bowl. Cut lard in with your pastry cutter. Then add the liquid. It should pull together into a ball when it is mixed thoroughly. Roll out and bake as directed with pie filling directions. If you need a pre-baked shell bake it at 350 degrees for approximately 12 minutes. Keep a close eye on it and don't forget to pierce the bottom and sides of the crust.

Notes: Be sure to press it securely to your pie dish or it will shrink. If you double this recipe it will make 3 double crusts and one single.

* I prefer to use apple cider vinegar



-I can't give a recipe for pie crust and not put in a filling. This is my all-time favorite. My mom has made this pie for years!!! I have no clue where she got it, but it is a keeper. -


TEXAS PECAN PIE
3 eggs 1 tsp. vanilla

1/2 c. sugar 1/4 c. melted butter (the Pampered Chef Micro Cooker works beautifully for this)

1 c. light corn syrup

1/8 tsp. salt 1 c. pecans

1 unbaked pie crust


Pre-heat oven to 350 degrees.

Whisk eggs in the Classic Batter Bowl with the Stainless Whisk. Whisk in the sugar, corn syrup, salt and vanilla. Pour in the melted butter and mix well. Place the pecans in the bottom of the unbaked pie crust. Pour the egg mixture over the top of the pecans. The pecans will rise to the top as it bakes.....(pretty amazing!).

Place the Pie Crust Shield on the pie (or make your own contraption out of tinfoil to cover your crust). Cover crust for only the first 15-20 minutes of baking time. Bake your pie at 350 degrees for approximately 50-60 minutes, or until the center of the pie shakes only slightly when moved.


-Now since I've started and I just can't stop here's my favorite Chocolate Cream Pie -


FAVORITE CHOCOLATE CREAM PIE

1 Pre-baked pie shell

Cream Cheese Mixture:
8 oz. cream cheese 1 c. Frozen Topping
1 c. powdered sugar

In the Classic Batter Bowl combine cream cheese mixture ingredients and spread over cooled pie shell.

Chocolate Mixture:
1 pkg instant vanilla pudding (most of the time I use a while chocolate)
1 pkg. instant chocolate pudding
3 c. cold milk

Beat mixture until smooth; pour over cream cheese mixture. Top with remaining frozen topping.
I love to dab the frozen topping with my scraper to make peaks in the topping. For the final touch I make chocolate curls with the serrated peeler or vegetable peeler.

If you are a baker or are interested in pie making you definitely want to take a peek at my Pampered Chef products highlighted in red. At my website. Check out the side bar on your right to get the info to shop online or to contact me.

-One last savory pie recipe..... -


MEAT PIE

1-2 c. meat (I like to use my left over roast beef, chicken or turkey. You could throw in sausage, ham, game....the sky is the limit here. Just be sure it is cooked through.)

2-3 c. veggies (This is a great meal to use your leftover veggies. You save loads of money by using up those random things in the refrigerator. Some of my personal favorites are steamed-cubed potatoes, steamed carrots, celery and onions that I saute quickly to soften, peas and corn-you can throw them in still frozen, mushroom, broccoli, green beans, and cauliflower are all good.)

1-2 c. of gravy (I use my leftovers or quickly mix up some from scratch....don't be intimidated if you are not accustomed to doing that because you can always use a mix from a packet or buy a bottle or can of gravy.

Meat Pie Crust:

1/2 c. shortening
2-2 1/2 c. flour
1/2 tsp. salt
2 Tbsp. baking powder
approximately 1/4 c. milk

Whisk the salt and baking powder into your flour. Next, using a Pastry Blender cut the shortening into the flour mixture. With a Bamboo Spoon or Bamboo Spatula stir in the milk. (You may need more) Use enough milk to make a formable dough.

Combine the meat, veggies and gravy in the bottom of your Deep Dish Pie Plate. Roll out the crust dough and top your pie. Bake in a 350 degree oven for 25-30 min. or until your crust brows nicely. You may choose to glaze your meat pie with an egg. Brush it onto the crust with the Chef's Silicone Basting Brush.


Helpful Pampered Chef Items for these recipes:

#1332 Deep Dish Pie Plate
#2230 Classic Batter Bowl
#1650 Classic Scraper
#1657 Mix N; Scraper
#2475 Stainless Whisk
#1072 Serrated Peeler
#1071 Vegetable Peeler
#1674 Bamboo Spoon Set
#2042 Bamboo Spatula Set
#1683 Pastry Blender
#1715 Pie Crust Shield
#1485 Baker's Roller
#1684 Pastry Cutter
#1718 Pastry Mat
#1755 Chef's Silicone Basting Brush
#2776 Small Micro-Cooker
#2779 Rice Cooker Plus (to steam your meat pie veggies)

To order any of these 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.

Long Term Preservation of the Common Chicken Egg

I attended the most amazing little self-reliance seminar! The women who presented were powerful individuals. They were well versed in the gospel and and power-houses of information. I learned a great deal from these outstanding women. The information poured out faster than I could comprehend or take it in. Of all the information, I was most excited about this simple procedure: the preservation of an egg.

I've often thought that of all the luxury's in one's kitchen, to have eggs at one's disposal is a most advantageous condition. This thought is backed by the saying that an egg is "the cement that holds the castle of cuisine together." An egg can bind, thicken, leaven, clarify, glaze, emulsify, and retard crystallization, not to mention garnish. Most importantly they are the star protein of consumption.

"Egg contains the highest quality food protein known. It is so nearly perfect, in fact, that egg protein is often the standard by which all other proteins are judged. Based on the essential amino acids it provides, egg protein is second only to mother's milk for human nutrition." *Food and Agriculture Organization of the United Nations. The Amino Acid Content of Foods and Biological Data on Proteins. Nutritional Study #24. Rome (1970). UNIPUB, Inc., 4611-F Assembly Drive, Lanham, MD 20706

With no more wait and anticipation I will reveal to you the coveted procedure to preserve the common egg........drum roll please.............BAM!!!!! (That was the cymbals, you have to use your imagination here.)

Take your incredible-ediable egg and coat it throurally with mineral oil (you may choose to dip it). Yes, I repeat, common mineral oil.

At this point you have sealed your egg.

Now find a cool, dark storage spot for your egg. The ladies recommended storing it in a form of insulation.....e.g. box filled with sawdust, straw, or newspaper in a basement, celler, etc.

Your egg will keep for up to 1 YEAR.....no lie.

Test prior to use. Submerse them in a bowl of water.....if they float to the top--they have gone bad, if they stay submersed on the bottom, fry you up an egg and enjoy the highest quality of protein.