On the 3rd Day of Christmas
...My Pampered Chef Consultant Gave to Me A Sauce It Up Set for FREE!!   NEW!  #2386 Sauce It Up — $35.00 Instant flavor! Our Sweet & Sour Sauce, Spicy Pineapple Rum Sauce and Raspberry Habanero Sauce tucked in a muslin gift bag. You know the drill. The first guest to comment that they would like to host a Pampered Chef Catalog show via Facebook, Twitter or the old-fashioned wa...
On the 2nd Day of Christmas
... My Pampered Chef Consultant gave to me... A Great Grilling Set ABSOLUTELY FREE!  Great Grilling! Seasoning and Recipe Collection - Give your grill master a gift that really sizzles: Chili Lime Rub, Smoky Applewood Rub, Smoky Barbecue Rub and The Pampered Chef® Grill it Quick! in a muslin gift bag. Your FREE GIFT as well as tons of other free and discounted items are only a comment aw...
The 1st Day of Christmas
This month I will be hosting a Pampered Chef 12 Days of Christmas Giveaway.  Starting December 1st I will be listing 12 different gifts you can win for hosting a Pampered Chef Facebook, Twitter or Catalog Show. Look for a photos of gifts in these location. Facebook Catalog Shows are FREE & EASY! I will send catalogs to anyone you like or I can send you the packet in the mail and you can p...
A Great Day For the Farmer’s Market
 May 22nd was a beautifully sunny Saturday day and so we rose early and headed out to hit the local farmer's markets. Though the Mt. Laurel Farmer's Market doesn't officially begin until June 4th, there were a few vendors out this weekend selling garden fresh vegetables, knit & crocheted items and one of my favorites, cheeses and jellies. As a matter of fact, while I was working at the CMMS...
Cooking & Crafting with Brandy & Friends – Newsletter Vol. 2
Italian Sausage & Potato Soup
Tonight I pulled some Italian sausage out to defrost without really knowing what I planned to make. I just started cooking the first few steps below and then decided to go with the soup dish. My mom had actually just mentioned the Italian Wedding Soup from Olive Garden early today so I suppose that is kind of where the idea originated. I first browned some diced bacon while I boiled some diced ...
Market Bags Now on Sale!
I am loving these new market bags that my wonderful mother has made. She has crocheted some beautiful bags for you to take with you to the farmer's market or craft fair. I'm a lucky girl because I was able to pick out my own colors for my bag. Check out the current market bags we have in inventory and keep your eye out for new colors and designs coming soon. Pick out your one-of-a-kind, gorgeo...
Cooking & Crafting with Brandy & Friends–Biweekly Newsletter–Volume 1
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Grilled Tilapia with Mango Salsa
This past weekend, I spent the day at Oak Mountain Middle School's Expo and Fair in my wonderful Pampered Chef booth cooking for guest and making new friends. The hit recipe was the Mango Confetti Salsa from page 5 in our new 2011 spring catalogs. Tonight, I needed to make something fast for dinner and since I had some leftover ingredients I thought it would be great to try the salsa on some fresh...
Basic Crepes
This morning my lovely husband, Adam, had what he called on his twitter feed a #RandomBreakfastCraving for #tinypancakes – in other words, crepes.  He searched online and found a great Basic Crepe recipe at AllRecipes.com.  By the time I made it downstairs he had already fired off most of the crepes and was pulling out ingredients for the filling.  I had some left over mascarpon...

Grandma Coral’s Mint Chocolate Chip Cookies

Posted By: Brandy on October 30, 2007 in Comfort Food, Desserts - Comments: 2 Comments »

Mint Chocolate Chip Cookie

I finally have the recipe for my Grandma Coral’s wonderfully, delicious Mint Chocolate Chip Cookies. These sweet treats freshen your breath while warming you belly. Thanks Grams!

Ingredients:

  • 6 tablespoons of butter (softened) and an additional tablespoon for melting the chips
  • 1 cup of sugar
  • 2 eggs
  • 1/2 teaspoon of vanilla
  • 2 cups of all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 10 oz package of mint chocolate chips
  • 1/2 cup of confectioner’s sugar

Makes approximately 3 dozen

Pillsbury Classic Cookbooks – Brunches & Desserts

Posted By: Brandy on October 21, 2007 in Book Reviews, Reviews - Comments: No Comments »

I am a huge fan of the Pillsbury Classic Cookbooks that you can find in the checkout isle of your grocery store or by mail order. I would have to say that my favorite issue is the Brunches & Desserts issue from April 2001. I have made at least twenty plus recipes from this book and continue to make variations of the recipes every sunday. Being an advocate of sleeping late and having a breakfast/lunch meal to feed my family, these recipes give me inspiration to try new combinations of food without a lot of new editions to my pantry.

My favorite of all these recipes is a dish I made for my mother and grandparents right after I got the book, Spring Skillet Frittata. A beautiful display of small red potatoes, crisp asparagus, feta cheese and fresh basil in a fluffy cushion of eggs. I still make variations of this dish when I few veggie leftovers from the week that need to be used up. You can add what you like to this dish and serve it at any time.

Spring Skillet Frittata

A Fantastic Five Stars

Posted By: Brandy on in Restaurant Reviews - Comments: 1 Comment »

Peter Shears
Canton, Ohio
October 2007
5 stars out of 5

I understand now why the first page of Peter Shears Downtown website reads “Canton’s Only Five Star Restaurant” after the dinner I experienced this evening. We are talking top of the line ingredients, beautiful atmosphere, extremely knowledgeable staff and exquisite cuisine. Considering I am a self-proclaimed foodie, I’m known to be very nitpicky over my food, so it was surprising when I found myself saying, “can I kiss the chef”? Granted, I was little surprised when Chef Michael Meffe visited us at the table for fear he was coming to claim his prize but luckily he didn’t hear me.

Crab-Stuffed Mushrooms

Posted By: Brandy on in Appetizers, Seafood, Starters - Comments: 2 Comments »

Crab Stuffed Mushrooms

Ingredients:

  • 1 cup crab meat chopped or shredded
  • ½ cup cream cheese
  • 2 tablespoons parsley
  • 1 tablespoon Savory Herb & Garlic Soup mix
  • ½ teaspoon garlic powder
  • ½ cup crushed croutons
  • 12 white mushroom caps
  • 1/4 cup chopped red onion
  • 4 slices of provolone cheese
  • Dash of paprika
  • Salt and black pepper to taste
  • Nonstick cooking spray

Serves 4 (3 caps each as a small appetizer)

Orzo

Posted By: Brandy on October 15, 2007 in Italian, Pasta, Side Dishes - Comments: No Comments »

CwB_Orzo

Ingredients:

  • 1 cup (8 oz.) uncooked Orzo Pasta
  • 1 tablespoon olive oil (also 1 extra tablespoon for the pasta water)
  • 1/2 cup sun-dried tomatoes in oil, drained & chopped
  • 1/2 cup sliced black olives
  • 1/8 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped red onion
  • 1/4 cup sliced roasted almonds
  • Freshly ground black pepper
  • Salt to taste

Serves 6

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    Let's start by saying "Thank You" to everyone that has purchased, donated, supported, motivated or prayed for our endeavors over that last three years. McKenna is a special little girl and deserves every second of our thoughts and prayers. Since her birth January 12, 2008, McKenna has endured several major surgeries, overnight hospital stays a […]
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