Oh, the Places You’ll Go
And The People You’ll Meet!
Once upon a time at a kitchen show,
I had a hostess who just said, “not now…No.”
So, I didn’t have her take a second look,
And all her bookings I gladly took!
And what to my surprise, one day she did call!
She’d looked and compared,
And remembered the fun we’d shared!
She knew that The Pampered Chef® had it all!
She wanted more items and the deal on the kit!
75% off was making a hit!
And the trips, she wouldn’t mind if she traveled a bit!
So she thought she’d give the chef a try,
And my, oh-my! I’d already done
The show for her mom and the show for her son!
And her work friends, neighbors, and her sister, too!
If they’d known, they’d have said, “I’ll have a show for YOU!”
I could have told her “use the free product for your kit.”
The discounts on products in the kit she would get!
I could have explained the leads were hers and not mine.
There it was all for her, a business divine!
Now this future consultant was not out of luck.
She just had to work harder; she was not stuck.
Picture this as you study the bonuses you get,
Imagine it all-look for the stars,
And remember to ask for all that is YOURS!
Tasty Tidbits
Created by: Lynne Harrison, Bethel Schussler, Deena Hiltbrand, and Jenna Martinich
A Note From Your Kitchen Consultant:
Did you know:
You could start your own business for as little as $80
Most consultants make an average of $100 per show
You can be your own boss and work around your family’s schedule
Working 2-3 nights per week you could earn a trip for your family
Pampered Chef supplies you with an app for your i-pad/ Smartphone, internet tools, and supplies you need to run a successful business
Sales meetings are only held one time per month and training meetings are available for new beginners
Consultants can earn products for free and/or receive a 50% discount twice a year
The only commitment The Pampered Chef asks of you is that you try 4 shows and see if you like it! We are confident that you’ll want to continue!
You can increase your income for sharing the opportunity with others, you’re the one who determines how much you want to make in this business!
You can increase your income by sharing the opportunity with others, you’re the one who determines how much you want to make in this business!
You’ll be recognized by your achievements with Bonus’, free products, awards, trips, jewelry and so much more!
You’ll enjoy fun and friendship while working with an outstanding company with integrity and quality products!
No inventory or deliveries, while helping others to have quality mealtime! Just schedule 4 shows and join us!
I love what I do and so can you!
Snazzy Snicker doodles
1 ¾ cup all-purpose flour1 tsp cream of tartar
½ tsp baking soda1/8 tsp salt
½ cup butter or margarine, softened1 egg
1 cup plus 2 tbsp sugar, divided1 tsp vanilla
1 tsp Korintje Cinnamon
Preheat oven to 375 deg. Combine flour, cream of tartar, baking soda and salt in Small Batter Bowl, mix well and set aside. In Classic Batter Bowl, mix butter and 1 cup of the sugar until well blended and creamy using Bamboo Spoon. Stir in egg and vanilla. Add flour mixture, stirring until soft dough forms, do not refrigerate. Combine remaining 2 tbsp sugar and Cinnamon in Flour/Sugar Shaker, fill Cookie Press with dough. Press dough onto flat Stoneware Cookie Sheet, 1 inch apart. Sprinkle cookies generously with sugar-cinnamon mixture.
Bake 9-11 minutes or until cookies are set. Remove immediately to nonstick cooling rack. Cool completely. Repeat with remaining dough.
Storage of Cookies:
Be sure cookies are completely cooled before storing
Store frosted cookies after the frosting or glaze is set or dry.
Store soft and crisp cookies separately, and store different types of cookies in separate containers, so flavors do not mix.
For longer storage, freeze cookies. Freeze each type of cookies separately in a tightly covered container. Layer frosted or glazed cookies between sheets of wax paper after frosting is set or dry, or freeze these cookies unfrosted then frost after thawing. Most cookies freeze well and keep for about 6 months
Store meringue cookies in a loosely covered container at room temperature. They do not freeze well.
For food safety, some cookies may need to be refrigerated. Follow directions in individual recipes.
Store soft, cake-like cookies in a container with a tight-fitting cover. If necessary, freshen soft cookies by placing an apple wedge or a slice of bread loosely wrapped in wax paper, into the container.
Store crisp cookies in a container with a loose-fitting cover. If the weather is humid, a tight-fitting cover should be used. If crisp cookies become soft, heat them in a 300deg oven for 2-5 minutes or until warm.
Place sheets of wax paper between layers of cookies so they will not stick together
Hosting the Perfect Cookie Show
Cookie Show Recipes
How many of you grew up with Super Mom?
Did you grow up with a Super Mom who used to bake 40 different kinds of cookies for the holidays? The Mom who delivered all those beautiful cookie trays to all of the neighbors? Well that was my mom! When I got married and had my own kids, I wanted to be just like her! Then I got a reality check. Do you know how much time it takes to bake hundreds of cookies? Not to mention the cost! Well, it didn’t take me long to figure out that my kids were going to eat Chips Ahoy! That is, until I stumbled on this great all-in-one cookie recipe. This recipe is so easy we all can be super moms (or Dads). Your friends will love you for hosting this show because it will save them so much time and money when they are doing their holiday baking!
All cookies start with the same basic recipe: Two boxes yellow and one box chocolate cake mix (prepare each separately). For each box of cake mix; In the Classic Batter Bowl mix together cake mix, 2 tbsp water, 1 egg and 1/3 cup vegetable oil.
For Drop cookies use Small Scoop and drop cookies on to stone and bake for approx. 13 minutes at 375 deg or until done.
That’s the basic recipe… the variations are what makes these cookies special. Divide the batter into six parts, making a different variation with each section. This gives you a large tray of cookies when you use two or three cake mixes. Get your crowd involved with making the cookies. I use parchment paper so you can create the next tray of cookies while your stone is baking in the oven Following describes how you can set up 5 stations at your cookie show, for your host and her/her guests to have fun with.
A Cookie Show: Select 3 of the 5 Stations
First Station
Five minute fudge
1 can frosting1-12 oz bag of milk chocolate chips
Using covered micro-cooker, melt chips in microwave approx 1 minute, until shinny. Stir until smooth. Add frosting and microwave 15-20 seconds. Stir until well blended. Using Medium Scoop, fill fudge mixture into Easy Accent Decorator with open star tip. Pipe out “stars” on parchment paper or wax paper.
Second Station:
Flourless Peanut Butter Cookie Press Cookies:
1 cup creamy peanut butter 1 cup sugar
1 egg
Mix all ingredients together in Classic Batter Bowl. Using Medium scoop, put cookie dough into Cookie Press. Press out all cookies quickly. Start by a little twist and then a full twist. Bake on the lower rack in oven at 350 deg. for approx 13 minutes, or until lightly browned. (Additional batches may only need to bake for approx 10 minutes)
Third Station
Cake Mix Cookies (using cake mix as base)
1 yellow cake mix1 egg
2 tbsp water1/3 cup vegetable oil
Small package of nuts (walnuts, pecans or almonds)
Jam (raspberry or apricot)
Using Small Scoop, measure out cookie dough and drop into grated nuts. Roll until ball of dough is covered in nuts. (Use Microplane Adjustable Fine Grater to finely grate nuts). Place on stone and use tart shaper to make indentations. Fill with jam using Easy Accent Decorator
Fourth Station
Rolled Lintz Cookies
Using biscuit cutters for cutter (or hollow tube of measure all cup), roll out yellow dough to 1/8 inch thickness. Cut a top and bottom for each cookie sandwich. Dust with powdered sugar using Flower/Sugar Shaker, and cut a hole into the top sandwich using the Apple Corer. Bake until lightly brown, about 10 minutes. Spread with jam using All Purpose Spreader and place top and bottom together. Turn the powdered sugar sides to the outsides of the sandwich.
Fifth Station
Chocolate Cherry Wreaths
1 chocolate cake mix1 egg
2 tbsp water1/3 cup vegetable oil
Use about 1/3 recipe of chocolate cake mix and 1/3 recipe of yellow cake mix
Roll even lengths of chocolate and yellow/white cake mix batches separately forming little “ropes”. Twist a chocolate and white/yellow “rope” together to form a circle. Pinch together at the ends. Add candied green cherry leaves and a candied red cherry half at the top of “Wreath”. Twist a white and yellow “rope” together to form a candy cane.
Using Betty Crocker Sugar Cookie Pouch Mix (1lb 5 oz)
1 pouch Betty Crocker sugar cookie mix
1/4 – 1/3 cup flour
Follow instructions on package; add the flour to make a stiffer consistency for spritzing. Spritz using your favorite design and bake.
Variations
- Use frosting to make sandwiches out of spritz cookies
- Cut out cookies-use sprinkles or poured frosting
- Mini Muffin Pan filled with cookies-frosting, cherries or candy like snickers bars in little pieces
- Thumbprint cookies without nuts, drizzle with white frosting
- Marbled cut out cookies-combine white and chocolate
- Stir-ins: chocolate chips, peanut butter chips, butterscotch chips or try white chocolate chips with chocolate cake mix
- Dried cranberries and ¼ cup oatmeal-try white chocolate chips also
- Melt milk chocolate chips in the microwave till shiny; stir until smooth, then dip baked spritz cookies into melted chocolate and then dip or sprinkle with nuts or decorations
- Drizzle melted white and milk chocolate across spritz cookies using v-shaped cutter
- Add 1 tbsp instant coffee to chocolate cake mixture to make “mocha” cookies in muffin pan; top with frosting using Easy Accent Decorator
- Add macadamia nuts and white chocolate for another variation
- Add 2 tsp lemon zest and substitute lemon juice for water for a rolled lemon cookie; frost with powdered sugar and lemon juice mixed to form thin icing
- Use as bottom layer of a bar cookie, adding a layer of chips and coconut
- Use peanut butter cookies and add five minute fudge to the centers
Holiday Meringue Cookies
3 egg whites½ tsp white vinegar
Pinch of salt1 ¼ cups sugar
½ tsp vanilla
Any combination of cinnamon candies, chocolate-flavored candy sprinkles, etc.
Heat oven to 300 deg. Line cookie sheet with parchment paper. Set aside. In Small Batter Bowl combine egg whites, vinegar and salt. Beat at high speed of electric mixer until soft peaks form. Add sugar 1 tbsp at a time, beating at high speed. Beat until stiff peaks form. Beat in vanilla.
Fill Easy Accent Decorator with meringue mixture. Using open star tip, pipe holiday designs (star, snowman, tree) one inch apart on prepared pans. Decorate as desired with candies, sprinkles, etc.
Bake for 23-25 minutes or until light golden brown. Cool completely before removing from parchment paper. Makes about 1 dozen cookies.
Peanut Butter Blossoms
1 pkg (18 oz) refrigerated sugar cookie dough
½ cup creamy peanut butter
42 milk chocolate candy kisses-unwrapped
Preheat oven to 350 deg. Crumble cookie dough into Classic Batter Bowl. Stir in peanut butter until completely blended. Fill Cookie Presswith dough. Fit press with desired disk. Press dough onto Stoneware cookie sheet 1 inch apart
Bake 10-12 minutes or until light golden brown. Remove from oven and immediately place a candy kiss in the center of each cookie, pressing down firmly. Cool 1-2 minutes on Baking Stone or until chocolate softens but does not melt. Remove cookies to Nonstick Cooling Rack. Cool Completely. Repeat with remaining dough. Store cookies in tightly covered container. Yield 3 ½ dozen cookies.
Drop Cookies
1 cup butter or margarine, softened2 eggs
1 ½ cups brown sugar1 cup raisins
¼ tsp baking soda2 cups flour
1 tsp cinnamon1 cup nuts
Preheat oven to 375 deg. Mix all ingredients and using small or medium scoop drop onto baking stone and bake about 10-13 minutes, or until edges look done
A 4 Small Bar Pan Show
Crust
12 Tbsp butter
½ cup sugar
2 cups flour
(One crust recipe is enough for 3 bar pans)
Bake 10 minutes at 375 or until lightly golden. Cool completely
Lemon Bars
1 egg1/8 tsp baking soda
1/3 cup sugar1 tbsp flour
¼ tsp lemon zest 1 ½ tbsp lemon juice
Top with powdered sugar after baking.
Pecan Bars
2 eggs½ cup sugar
Dash of salt2/3 cup dark corn syrup
1/3 cup butter2/3 cup chopped pecans
Raspberry Jam Squares
1 cup raspberry preserves¼ cup oatmeal
Reserve ¼ cup crumb crust2 tbsp sugar
Spread jam over crust and top with oatmeal crumb topping
Double Chocolate Brownies
1 Brownie Mix 9 oz (or half of regular box)
½ cup chocolate chips½ cup chopped nuts
Pour fillings over prepared crust. Bake all 4 small bar pans at 375 deg for 12-15 minutes or until done
To make any of the above recipes in the Stoneware Bar Pan, Triple the Ingredients
The first three recipes can be made in the stoneware bar pan using parchment paper to separate it into 3 sections and done as a show instead of using 4 small bar pans.
Bar Cookies
Caramel Apple Bars
1 cup packed brown sugar½ cup butter, softened
¼ cup shortening1 ¾ cup all-purpose flour
1 ½ cups quick cooking oats1 tsp salt
½ tsp baking soda4 ½ cups tart apples, peeled and chopped
Heat oven to 400 deg. Mix brown sugar, butter and shortening in large bowl. Stir in 1 ¾ cups flour, the oats, salt and baking soda. Reserve 2 cups. Press remaining mixture in ungreased rectangular pan
Toss apples and 3 tbsp flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
Bake 25-30 minutes or until topping is golden brown and apples are tender. Cut into small bars while warm. Refrigerate any remaining bars.
Almond Coconut Bars
2 cups chocolate cookie crumbs ¼ cup sugar
½ cup butter or margarine, melted
Filling
2 cups flaked coconut1/3 cup chopped almonds
1 cup semisweet chocolate chips1 cup milk chocolate chips
1 can (14 oz) sweetened condensed milk
Heat oven to 350 deg. In Batter Bowl combine butter and sugar. Press evenly into ungreased bar pan to form base. Bake for 10 minutes. Cool completely.
In another Batter Bowl combine filling ingredients. Spread filling evenly over base. Bake for an additional 18-20 minutes, or until edges are light golden brown. Filling will set as it cools. Cool completely
In 1-qt saucepan, melt chips over low heat, stirring constantly. (you can also melt chocolate chips in microwave stirring after every 20 seconds) Spread melted chips evenly over bars. Chill until set before cutting. Store in refrigerator.
Microwave tip: In medium mixing bowl, melt chips at 50% (medium) for 2 ½-5 ½ minutes, stirring after every minute. Continue as directed.
Cream Cheese Spritz Cookies
½ cup shortening3 oz cream cheese
1/3 cup sugar1 egg yolk
1 tsp lemon or orange extract
1 ½ cup all purpose flour½ tsp salt
Preheat oven to 400 deg. Cream shortening, cream cheese and sugar until light and fluffy. Add egg yolk and extract; beat well. Mix flour and salt together in a separate bowl. Add to creamed mixture in three additions, mixing well after each addition. Place in Cookie Press. Make desired shapes on an ungreased baking stone. Bake 10 minutes, or until lightly browned. Usually the first batch will need to cook for about 12 minutes.