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Cherry Biscuits in the RockCrok!

Melt 1/4 stick butter. Quarter the Grand’s Biscuits and place in Every Day RockCrok. Bake at 375 degrees 16 min. Remove from oven. I only cooled it the amount of time it took me to put on my oven mitts and get a SA plate out of the cabinet. Holding over the sink (butter, melty, messy) with SA plate over pan, I inverted the buttery biscuits onto the plate. Pour Cherry Pie Filling over the biscuits and then 1/2 cup of the melted Cream Cheese Canned Frosting over the cherries. It was A M A Z I N G.
#rockcrok   #pamperedchef  

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Valentine's Breakfast???

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 egg whites
1 egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Reduced-fat whipped cream in a can
1 teaspoon confectioners' sugar

Nutritional Facts
1 serving equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.

In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.
Originally published as Chocolate Crepes with Raspberry Sauce in Healthy Cooking June/July 2008, p53

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I LOVE what I do and I love my Pampered Chef team. I would love to tell you more about what it's like to be a Pampered Chef consultant and see if you or someone you know would love to join our FUN team.

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Friends and laughter are the perfect pair to keep warm this winter. Host a Pampered Chef party in February and choose the perfect pairings from selected favorite products at 60% off!

My name is Jordan and I am a hard working girl trying make my life and my families life better with Pampered Chef. I have love pampered chef and love people and i love cooking. So one day I thought to myself.  why not join a  great team where i can not only help my family but i can do something I love. and i am have so much fun with it!
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