Pampered Chef

Celebrating 35 Years

Pampered Chef Party at the Matousek's

Thursday, June 25th, 7pm

121 S Walkup Ave

Crystal Lake, IL

RSVP by June 20, 2015


Favorite Recipes

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Goat Cheese & Tapenade Crostini

1 loaf (16 oz/450 g) French baguette

2 logs (4 oz/125 g each) goat cheese

1 recipe tapenade, Artichoke Tapenade, Spinach & Olive Tapenade, Apricot & Fig Tapenade, or Apple & Walnut Tapenade



Preheat oven to 400°F (200°C). Using Bread Knife, cut baguette into twenty-four 1/4-inch-thick (6-mm) slices. Cut each goat cheese log in half crosswise using Utility Knife; slice using Egg Slicer Plus®.


Place bread slices on Large Round Stone with Handles. Top bread with slice of goat cheese and level Small Scoop of tapenade; flatten slightly with back of scoop. Bake 10–12 minutes or until bread is toasted. Remove from oven to Stackable Cooling Rack. Serve warm.

Yield: 24 servings

Nutrients per serving:

(1 appetizer, average of sweet tapenades): Calories 110, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 17 g, Fiber 1 g, Protein 4 g

Oven Baked French Toast

1 loaf (8 ounces) French bread

6 eggs

1 1/2 cups milk

4 tablespoons granulated sugar, divided

1 teaspoon vanilla

1/8 teaspoon salt

Ground cinnamon (optional)

Powdered sugar

1 pound strawberries, stemmed and sliced (about 3 cups)

1/2 teaspoon lemon zest

1 teaspoon lemon juice



Using Kitchen Spritzer, spray Rectangular Baker with vegetable oil. Using Bread Knife, cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight.


Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar using Flour/Sugar Shaker. Slice strawberries with Egg Slicer Plus®; place in Classic Batter Bowl. Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast.


8 servings of 2 slices French toast and 1/3 cup strawberry topping

Nutrients per serving:

Approximately 200 calories and 6 grams of fat per serving

Cook's Tips:

French bread loaves come in a variety of sizes. The very long, thin loaves are called “baguettes.” If using a baguette for this recipe it works best to cut the loaf on the diagonal in order to get large enough slices.

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Chicken Salad Tea Sandwiches

1 can (5 ounces) chunk white chicken, well drained

2 tablespoons mayonnaise

2 tablespoons apricot jam

2 tablespoons raisins

1 tablespoon finely chopped onion

16 slices fresh, soft wheat bread



In Small Batter Bowl, combine chicken, mayonnaise, jam, raisins and onion.


Using Small Scoop, place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly. Top with remaining bread slices. Center Cut-N-Seal® over bread; cut and seal.


8 sandwiches

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Healthy Tips

Eating healthier doesn’t have to be a total overhaul of your diet. Small changes over time are easier to maintain for the long term. Check out these tips for little changes you can start making today!

  • Use fresh herbs, spices and citrus to add flavor to foods instead of salt when you cook.
  • Dial up the flavor in your recipes with fresh spices and hot peppers.
  • Try lean ground turkey instead of ground beef to cut back on fat and cholesterol in your favorite recipes.
  • Try using veggie pasta instead of regular pasta. Our peelers can help you in recipes like Vegetable Ribbon Pasta and Zucchini Linguine!

  • Cook chicken with the skin on, but remove it before you eat it.
  • Taste your food before you salt it, you might need much less than you think!
  • Rinse and drain canned beans and vegetables before you eat them to lower the sodium ... our Can Strainer is the perfect tool for the job.