Tuesday, June 1, 2010

June is Jumpin with the Pampered Chef!!!

I am jumping with joy to tell you about why June is so exciting with The Pampered Chef ~ A COOL NEW PRODUCT and FANTASTIC FATHER'S DAY SPECIAL!
By reading this post, you have the exclusive opportunity to PRE ORDER BOTH!!!!!!!!!!! AND you can get a Triple Bonus Special from me!

1. Just in time for Father's Day ~ Save $5 on the GREAT GRILLING SET!
Now thru June 5 only $14 - (Past Hosts pay only $12.60)

Click here to see the amazing flyer and special!
FATHER'S DAY SPECIAL - Grill It Quick Set!
Set includes the Chipotle Rub, the BBQ Rub, and the Jamaican Jerk Rub, Grill it Quick spiral bound cookbook, plus a gift bag.
Want to add to the Great Grilling Set? Choose from multiple grill tools to make a complete grilling package!

Check out all the great grilling tools on my website:
BBQ Turner $17.50,
BBQ Cleaning Brush $15.00,
BBQ Jumbo Turner $18.50,
BBQ Basting Brush $17.50,
BBQ Tongs $18.50,
BBQ Flexible Turner $18.50,
BBQ Skewer Set $18.00,
BBQ Basting Bottle $15.00

Just in time to beat the summer heat ~ the new COOL & SERVE TRAY is only $42! (Past Hosts pay only $37.80).
See the new cool serve on this June Host Bonus Flyer!
Brand new and available starting June 1, the new Cool & Serve is definitely the must-have this summer! The green trays stay cold for 6 hours, keeping your eggs, veggies, fruits, meats, and dips cool and safe to eat in the summer sun! The tray completely configures a multitude of ways and is the most versatile "chilled product" we have ever offered! You can
pre-order your new Cool & Serve with me through this post.
See end of post for multiple recipes!

Just in time to save you more money ~ a TRIPLE BONUS FROM ME!
Because you have read this post, I want you to enjoy some exclusive bonuses!

· First, with your purchase through this post of $60 (before shipping and tax), you will receive for free your choice of either the Kernel Cutter or the Corn Cob Nobs and Corn Butterer Set for FREE!
· As an added bonus, if your order is $120 (before shipping and tax), you will receive the Kernel Cutter or the Corn Cob Nobs and Corn Butterer Set PLUS 2 SPICES/RUBS of your choice for FREE!
Asian, Dill, Southwestern, Italian, Rosemary, Korintje Cinnamon, Cinnamon Spice Blend; Thai Red Curry, Lemon Pepper Rub, Chipotle Rub, Crushed Peppercorn Garlic
Rub, Citrus Basil Rub, Smoky Barbeque Rub, Creole Rub, Jamaican Jerk Rub, Greek Rub, Moroccan Rub

· For your TRIPLE BONUS, if your order is $150 (before shipping and tax), you will receive everything mentioned above PLUS, FREE SHIPPING AND your choice of one item for 60% off - either
the set of all 3 Collapsible Bowls - $24
the set of Outdoor Party Sticks - $15.60
the Grill Basket or the new Grill Tray - Basket $10.60, Tray $11.80

Keep in mind that these totals can be your personal order or get together with some friends and send me a combined order!
Be sure to order by June 5 for pre-orders and for Father's Day delivery!
If you book one of my open cooking show dates in June or July you can get the cool and serve tray FREE! Email me today for a list of my open dates!

To get you in the spirit of using your new Cool & Serve with great summer
dips (both sweet and savory), below are a collection of easy and impressive
dips you can use with your new Cool & Serve!

Butterscotch Dip
1 package (8 ounces) cream cheese, softened
1/4 cup butterscotch ice cream topping
1 tablespoon packed brown sugar
1 teaspoon vanilla
1. Combine all ingredients in Small Batter Bowl; mix with Bamboo Spoon until smooth.
2. Chill. Serve with fresh fruit.
Yield: 1 1/4 cups
Caramel Apple Dip
1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup peanuts, chopped
5 apples or pears, wedged
1. Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.
2. Wedge apples using Apple Wedger; arrange around dip and serve.
Yield: 16 servings (2 cups)
Cook's Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.
Cheesy Bacon Dip
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 garlic clove, pressed
1 cup (4 ounces) shredded cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled
1 large tomato, seeded and diced, divided (about 1 cup)
1/2 cup sliced green onions with tops, divided
Cocktail bread slices or crackers (optional)
1. Preheat oven to 350°F. In medium bowl, combine cream cheese, mayonnaise and garlic; whisk until smooth. Add cheddar cheese, bacon, half of the tomato and half of the green onions to cream cheese mixture; mix well. Spoon into Mini Baker.
2. Bake 15-20 minutes or until heated through. Top with remaining tomato and green onions. Serve with cocktail bread slices or crackers, if desired.
Yield: Yield: 3 cups (24 servings)

Try Barbecue Rub, Chipotle Rub, Dill. Southwestern - Try them ALL!
1 cup (250 mL) mayonnaise
1 cup (250 mL) sour cream
2 tbsp (30 mL) Rub or Spice
Assorted fresh vegetables or potato chips (optional)
1. Combine mayonnaise, sour cream and rub in medium bowl; mix well.
Cover; refrigerate 1 hour to allow flavors to blend.
2. Serve with assorted fresh vegetables or potato chips, if desired.
Yield: 16 servings (2 cups/500 mL dip)
Cool & Creamy Chocolate Fondue
cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth.
Cover; refrigerate at least 30 minutes.
2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.
Yield: 2 cups (16 servings)

Cook's Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
Use the Apple Wedger to easily cut apples and pears into uniform wedges.
Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.
If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

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