My new venture is well under way and I have been a busy bee preparing for my upcoming Pampered Chef Cooking Shows.  I think I have most of my paperwork, cooking supplies, and other materials ready for this coming Wednesday. That’s right, my first actual Cooking Show is November 3rd for my dear friend Courtney.  I am excited, nervous, and anxious but all in a good way.

I will be making the Antipasti Pull-Apart Pizza from The Pampered Chef® Season’s Best™ Recipe Collection (Fall/Winter 2010).  The cookbook describes the recipe as “A fun twist on pizza, this appetizer features all the flavors of an antipasti platter over a crust of bite-size pieces of French bread.” I made it a few weeks ago for a baby shower at the office. I am sure it will be better this time because I’ll actually have an oven instead of the office toaster oven. If you would like to see the recipe made, you can watch the video here or better yet, see it LIVE! In Courtney’s Living Room.

For those of you who will be attending Courtney’s Cooking Show, you can visit my personalized Pampered Chef Web site now and take a look around at the products you will see displayed at the party.  Simply CLICK HERE and you can begin shopping the catalog.  Remember if you spend $60 or more at the show or online you get the Adjustable Measuring Spoons for FREE!  Also in November, our cooking show guests can SAVE 20% on our Cookie Press. See product information below.

#GV78 Adjustable Measuring Spoon - FREE Adjustable Measuring Spoons to November Guests with purchase of $60 or more! – $0.00
Their streamlined modern design is perfectly sized for spice containers. Adjustable sliders create a seal for dry and liquid ingredients, and are removable for easy cleaning. Grooved thumbprints help you move the sliders back and forth for accurate measuring. Set of two: 1/8 tsp.-1 tsp., 1 tsp.-1 tbsp.
Dishwasher-safe.

#GV79 Cookie Press – Save 20% on our Cookie Press – $23.60
Make cookies or rice potatoes with a simple twist! Our rotating press is easier to use than the typical ratchet style. The barrel lets you see exactly how much dough is left, and its generous size means less refills are needed. Includes 10 metal disks — nine for cookies and one for ricing. Dishwasher-safe.

For those of you invited to the event, I really hope you can make it and enjoy the evening with friends and loved one’s while tasting some delicious food.  I hope to make the event an enjoyable and educational experience for everyone. I truly appreciate everyone’s support and encouragement and I hope I can make all of you proud.

This morning I wanted something special to share with my husband, Adam, and one-year old daughter, Zoey.  I took ideas from a recipe off of the Pillsbury website that I thought looked interesting, Bacon and Eggs Breakfast Pizzas.  Of course, I made a few minor variations to the recipe because 1) I didn’t have all the ingredients and 2) I was catering to a one-year old.

I liked the fact that biscuits were used for the “crust” of the pizza.  I didn’t have any spaghetti or pizza sauce on hand so instead i purred a 1/2 can of Italian recipe tomatoes to use as the sauce.  For the meat, I used lean maple bacon and some turkey breakfast sausages.  I also cooked up some diced hash browns to golden brown.  Finally, I mixed four eggs with 2 tablespoons of milk and added some diced green onions, minced fresh basil, salt and pepper and scrambled those in a small frying pan.

To assemble, I pressed the center of the biscuits leaving the edges thicker just as the Pillsbury recipe instructed.  I then added a spoonful of the pureed tomatoes and topped it with a tablespoon of the crumbled bacon. I layered a few hash browns on top of that and a large spoonful of the scrambled eggs. I sliced the cooked sausage and added that to my pizzas like pepperoni. A sprinkling of my Italian Seasoning and then I popped them in a 375 degree oven for 15 minutes. 

After 15 minutes, the biscuits were brown and the flavors of the toppings had melded together.  I didn’t have any mozzarella so I shredded a little Cheddar and Monterey Jack cheese blend and topped each pizza.  I added a slice of Roma tomato to each pizza and a little more cheese and put the pizza under the broiler for 4 minutes.  To finish, I topped the pizzas with fresh minced basil and the diced green onions.  A few fresh strawberries and grapes on the side and we were in business.  Zoey, Daddy and I ate every last bite.  I had made six portions (and just baked the last two Pillsbury biscuits), so I called Mike and Carol to join us.  Carol drove across the neighborhood and picked up her and Michael’s portions so they could eat at their house.  Adam even made her a café au lait for Carol’s morning coffee fix. A short while later I received a text message and a phone call from the Long’s that they loved it. Even their one-year old Ben said that Brandy’s Breakfast Pizzas were “Mmm”.