Sunday, January 22, 2012

Blog on Hold

Blog is on hold until my software gets fixed :(

Monday, January 16, 2012

Cake Mistakes

Thank you Amber for letting me use your 'ut oh' for my blog!

Everyone makes cake mistakes... even me... they aren't easy when you're trying to decorate them.

Solution to this 'cake mistake'....

1. Make sure the cake is completely cooled (which she did... yay Amber!).

2. Our mom's always used butter knives to spread icing... not so easy... a better solution is one of The Pampered Chef spreaders. They come in 3 sizes...

All- Purpose Spreader -

Small Spreader -

Large Spreader -

3. Even if you still make a mess of the icing (I do all the time no matter what)... Carefully remove the cake from the pan/plate you applied the icing with using The Pampered Chef Mega Lifter ( onto another plate and refrigerate if possible.

4. If you want an elegant presentation, check out The Pampered Chef Cake Pedestal -

Sunday, January 15, 2012

Abbey Cocktail

It's the weekend... so drink up!

Abbey Cocktail
Yield: 2 Servings 
2 oz Gin
1 oz Orange Juice
3 dashes Dark Vermouth
3 dashes Angostura Bitters


Friday, January 13, 2012


First 7 people to place a Pampered Chef order on my website ( of $5 or more gets a free Pampered Chef Breast Cancer Awareness pin!

Clam Chowder

It's chilly out today... so here's something to warm you up!

Clam Chowder Yield: 4 Servings 
1 lb Clams, in shells
1 cup Fish stock
3 tbsp Butter
1 each Onion, chopped
1/3 cup Salt pork, diced
2 tbsp All-purpose flour
2 each Potato, diced
3 cups Milk
1 each Bay Leaf
Salt & black pepper

1. Put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over medium heat for 5-8 minutes, until the clam shells open.

2. Discard any clams that have not opened. Set aside a few clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juice.

3. Melt the butter in a large pan, add the onion, and cook gently, stirring, for a few minutes until soft but not browned. Add the salt pork, and cook, stirring, for 1-2 minutes.

4. Add the potatoes, milk, strained clam juice, and bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the shelled clams, and reheat gently for about 5 minutes. Remove the bay leaf and discard.

5. Add salt and pepper to taste. Serve immediately, garnished with the reserved clams in their shells.

Recipe By Classic Home Cooking
Category Soups

Sunday, January 8, 2012

Vesuvio Roasted Chicken & Potatoes

Vesuvio Roasted Chicken & Potatoes Yield: 8 Servings 
1 each roasting chicken (6-7 lbs)
1 each lemon, thinly sliced
4 each large baking potatoes (10-12 ounces)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp coarsely ground black pepper
4 cloves garlic, pressed
1 each Additional lemon wedges (optional)

1. Preheat oven to 35o degrees F. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Starting with neck cavity, losen skin from breast by inserting fingertips under skin and gently pushing between skin and meat. Place 5-6 lemon slices under skin of each breast. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken crosswise on center of rack in The Pampered Chef Roasting Pan, breast side up.

2. Scrub potatoes; prick in several places with fork. Arrange potatoes on rack on both sides of chicken. In small bowl, combine olive oil, slat, black pepper and garlic. Brush mixture evenly over chicken and potatoes. Bake chicken 2 hours to 2 hours, 30 minutes or until meat thermometer registers 180 degrees F in thickest part of thigh and juices run clear. (To prevent overbrowning, loosely cover breast with aluminum foil.) Remove Roasting Pan from oven. Cut string from legs and discard. Carefully remove chicken and potatoes to serving platter. Let chicken stand 15 minutes before carving. Cut potatoes in half. Serve chicken and potatoes with additional lemon wedges, if desired.

Recipe By The Pampered Chef
Category Main Dish; Poultry

Products Used:

Roasting Pan - Retired

Saturday, January 7, 2012

Ranch Veggies

Ranch Veggies Yield:  
1/2 cup white cooking wine
1/4 cup The Pampered Chef Basil Infused Canola Oil, can be substitued with The Pampered Chef Rosemary Infused Canola Oil
4 tbsp Hunt Valley Ranch seasoning
1 tsp The Pampered Chef Peppercorn & Garlic Rub
2 tbsp butter
1/2 lb frozen mixed vegetables

Add to The Pampered Chef 3 qt. sauce pan:

White cooking wine, Basil Infused Canola Oil, Ranch seasoning, Peppercorn & Garlic Rub, butter, and frozen vegetables.

Cook until vegetables are tender, and butter is melted.

Drain and serve.

Recipe By Robyn Ann Grimes
Category Vegetables

Products used:

Rosemary Infused Canola Oil -

Crushed Peppercorn & Garlic Rub -

The Pampered Chef Cookware -

Creamy Applewood Dill Chicken

Creamy Applewood Dill Chicken Yield:  
2-3 each Pre-grilled boneless skinless chicken breasts
2 cups whipped cream cheese
4 tbsp butter
1 tbsp The Pampered Chef All Purpose Dill Mix
1/2 tsp garlic salt
1/2 tsp onion salt
1 tbsp The Pampered Chef Smokey Applewood Rub
French Fried Onions
Rice or Pasta, optional

Place chicken breasts in cooking spray coated The Pampered Chef Square Baker Stoneware.

Melt together on HIGH for 30 seconds - cream cheese and butter

Add to cream cheese mixture: Dill Mix, garlic salt, onion salt, and Smokey Applewood Rub

Spread on top of chicken breasts.

Top with French Fried Onions.

Bake on 350 degrees F for 20-25 minutes.

OPTIONAL: Serve on top of a bed of rice or pasta

Recipe By Robyn Ann Grimes
Category Main Dish; Poultry

Products used:

Square Baker Stoneware -

Friday, January 6, 2012

Tuna Noodle Casserole

Quick and easy!!!

 Tuna Noodle Casserole Yield:  
2 each 12 oz canned tuna
2 each 7 oz canned mushrooms
1 each 15 oz can peas
can Alfredo sauce
1/2 lb wide egg noodles
1 each 6 oz French fried onions

Cook noodles normally.

Strain and rinse in collander: tuna, peas, and mushrooms.

In mixing bowl, combine: tuna, peas, mushrooms and alfredo sauce.

In The Pampered Chef Deep Covered Baker, combine noodles, and tuna mix.

Top with french fried onions.

Bake on 350 degrees F for 20-30 minutes or until onions are crispy.

Recipe By Robyn Ann Grimes
Category Casseroles

Products used in this recipe:

Deep Covered Baker -

Monday, January 2, 2012

January Pampered Chef Specials!!

Check out my January Specials!!! Help me reach my January goal of $6,000 in sales!!!