Oh, the Places You’ll GoAnd The People You’ll Meet!

Once upon a time at a kitchen show,I had a hostess who just said, “not now…No.”So, I didn’t have her take a second look,And all her bookings I gladly took!

And what to my surprise, one day she did call!She’d looked and compared,And remembered the fun we’d shared!She knew that The Pampered Chef® had it all!

She wanted more items and the deal on the kit!75% off was making a hit!And the trips, she wouldn’t mind if she traveled a bit!

So she thought she’d give the chef a try,And my, oh-my! I’d already done The show for her mom and the show for her son!And her work friends, neighbors, and her sister, too!If they’d known, they’d have said, “I’ll have a show for YOU!”

I could have told her “use the free product for your kit.”The discounts on products in the kit she would get!I could have explained the leads were hers and not mine.There it was all for her, a business divine!

Now this future consultant was not out of luck.She just had to work harder; she was not stuck.Picture this as you study the bonuses you get,Imagine it all-look for the stars, And remember to ask for all that is YOURS!

Bridal Shower

Hosting a Pampered Bride Kitchen ShowWe believe that taking the time to gather around the table in conversation, companionship, and love is a key ingredient for happiness in life. The

Pampered Bride Kitchen Show is designed to shower brides and grooms with the essentials to make it happen.

Planning a Bridal Shower

Set the date Estimate how many will attend How will invitations be sent? Will the Host send regular shower

invitations with a Pampered Chef invite inside or will you make a special flyer to explain the event?

Will the bride or the host receive the host benefits? Be sure the host tells guests that they will be purchasing gifts for the

bride-to-be and for themselves as well Will guests or the host provide gift cards to accompany the gifts-or

will the kitchen consultant provide a gift registry? Advise the host and the bride-to-be of the different types of shower

optionso Group gift-guests combine their money so the bride-to-be

can make her own product selectionso Group gift variation-the Host designates a set amount that

every guest will contributeo Individual gifts-guests select the items they will purchase

from a bridal registry

Did you know:

You could start your own business for as little as $80

Most consultants make an average of $100 per show You can be your own boss and work around your family’s schedule Working 2-3 nights per week you could earn a trip for your family Pampered Chef supplies you with an app for your i-pad/ smartphone,

internet tools, and supplies you need to run a successful business Sales meetings are only held one time per month and training meetings are

available for new beginners Consultants can earn products for free and/or receive a 50% discount twice

a year The only commitment The Pampered Chef asks of you is that you try 4

shows and see if you like it! We are confident that you’ll want to continue! You can increase your income for sharing the opportunity with others,

you’re the one who determines how much you want to make in this business!

You can increase your income by sharing the opportunity with others, you’re the one who determines how much you want to make in this business!

You’ll be recognized by your achievements with Bonus’, free products, awards, trips, jewelry and so much more!

You’ll enjoy fun and friendship while working with an outstanding company with integrity and quality products!

No inventory or deliveries, while helping others to have quality mealtime! Just schedule 4 shows and join us!

I love what I do and so can you!

Other Ideas:

Red, White, and Blueberry Tarts, Season’s Best S/S ‘12Peanut Butter ‘N Jelly Brownie Sandwiches, Season’s Best S/S ‘12Lemon-Cherry Crumble Cake, Season’s Best S/S ‘12Antipasti Pull-Apart Pizza, Season’s Best F/W ‘10Chocolate Peanut Butter Crunch Bars, Season’s Best S/S ‘11Coconut-Lime Tart, Season’s Best S/S ‘11

CHICKEN CAESAR SALAD PIZZA

Crust:1 pouch (16 ounces) Pizza crust mix (including yeast packet)1¼ cups very warm water (120°F-130°F)1 tablespoon vegetable oilSalad Toppings:½ cup (2 ounces) fresh Parmesan cheese, shredded, divided½ cup fat-free Caesar salad dressing1 teaspoon Pantry Lemon Pepper Seasoning Mix1 garlic clove, pressed1 package (8 ounces) fat-free cream cheese, softened3 boneless, skinless chicken breast halves, cooked (about 12 ounces)4 cups thinly sliced romaine lettuce½ cup diced red bell pepper1 can (3.5 ounces) pitted ripe olives, drained and sliced (optional)

Preheat oven to 425°F. For crust, combine pizza crust mix, yeast packet, water and oil. Mix dough according to package directions for pizza crust. Roll out dough to edge of Large Bar Pan using lightly floured Baker’s Roller™. Bake 18-20 minutes or until crust is golden brown; remove to Stackable Cooling Rack. Grate Parmesan cheese using Microplane Adjustable Fine Grater. In Small Batter Bowl, combine ¼ cup of the cheese, dressing, seasoning mix and garlic pressed with Garlic Press; mix well. Place cream cheese in Classic Batter Bowl; add half of the dressing mixture and mix well. Chop half of the chicken using Food Chopper; add to cream cheese mixture. Slice remaining chicken into thin strips; set aside. Slice lettuce and dice bell pepper using Chef’s Knife. Slice olives the Egg Slicer Plus®. Place lettuce, bell pepper and olives in large Colander Bowl. Add remaining dressing mixture; toss to coat. Spread cream cheese mixture over crust using Large Spreader. Top with salad mixture. Arrange chicken strips over salad; sprinkle with remaining Parmesan cheese. Cut with Pizza Cutter; serve using Slice ‘N Serve®.

Yield 12 servings.Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 30 mg, Carbohydrate 32 g, Protein 18 g, Sodium 770 mg, Fiber less than 1 g

Cook’s tip: One package (10 ounces) refrigerated pizza crust can be substituted for the Pizza Crust & Roll Mix, if desired. Roll out dough to edge of Baking Stone as directed. Bake 12-14 minutes or until golden brown.GAMES

WORD SEARCH: Uses bride’s “wish list” -- Go to www.puzzlemaker.com; in the middle left column, under ‘Create puzzles online’, click on the pull-down menu and find ‘word search’. Highlight ‘word search’ and hit ‘Go’. Follow the steps outlined. Name your puzzle ‘Jennifer’s (bride’s name) Kitchen’. For product names that are more than one word, run the words together. You will want your puzzle in ‘text’ format so that you can copy it into a word processing application, such as Word. After you’ve copied it over, type the products from the wish list at the bottom of the puzzle. The first one to find all the products wins a prize. Make sure you print out the solution as well as the game.

MEMORY GAME: Place 20-30 items from the bride’s ‘wish list’ on the Stoneware Bar Pan or Chillzanne Platter. Keep it covered with a Kitchen Towel. During the show, pass out paper and pens/pencils to guests. Explain to them that this is to test their memory. Give the guests 1 minute to look at the items; cover the tray back up; then give them 3 minutes to write down the names of the items they remember seeing. Clues (if you want): they may refer back to the word search game for item names. The one who correctly writes down the most products wins the prize.

IF MAKING A ‘RING’ MEAL: After you’ve put the ‘ring’ in the oven to bake, ask the guests to take out their paper and pens again. Quiz time. This game will demonstrate just how important ‘rings’ are in our every day vocabulary. Write the word corresponding to the following definitions, but where the letters r-i-n-g would normally appear, draw a ring, instead of spelling out the letters. 1. The tie that binds St-ring 2. That captivating curl Ring-let 3. Inspiring affection Endea-ring 4. Season when a young man’s

fancy turns to thoughts of love Sp-ring 5. A lover’s state of mind Desi-ring 6. Quality of the beloved Allu-ring 7. Habit of lovers at parting Linge-ring 8. Love that lasts Endu-ring 9. The blessing we wish the happy couple Offsp-ring

Pampering the Bride

The bride personally selects the gifts she wants from the catalog ahead of time and a Gift Registry is set up. We demonstrate the bride’s “registered” products at the shower-no guess work about what you think she might want. And best of all, she’ll know how to use them to make meal preparation fast and easy. Your consultant will also provide the Bride with a Gift Record List.Pampering the HostYour Kitchen Consultant provides invitations with attached recipe cards for guests, shower games and prizes, and helps with the food selection and preparation.Pampering for the GuestsGuests select gifts for the bride at the shower, eliminating the hassle of pre-shopping and wrapping. Guests will be grateful there’s nothing to bring but joy and good wishes, and, if they choose, a favorite family recipe to share with the bride. If a guest wishes to attach a pre-signed gift card with her gift, she can leave it with the Consultant and the Consultant will attach the card to the Gift Receipt

A gift registry can be offered for out of town family and friends, so they save time and money!

Bride-To-Be Party Cake

Cake:2 pkgs (18.25 oz each) yellow cake mix (plus ingredients to make cake)Frosting:1 pkg (2 pounds) powdered sugar (about 7 cups) divided1 cup butter or margarine, softened1 tbsp clear vanilla extract½ cup vegetable shortening6-7 tbsp milk, dividedFood coloring (optional)Decorations:Doll pick cake decoration, 7 inches of Ribbon, lace, tulle, straight pins,and craft flowersSmall candies (optional)

For cake, preheat oven to 325 °F. Grease and flour Classic Batter Bowl. Prepare 1 cake mix according to package directions. Pour into batter bowl. Bake 1 hour, 10 min. to 1 hour 15 min. or until Cake Tester inserted in center comes out clean. Remove to Stackable Cooling Rack. Cool 15 minutes. Run Large Spreader around outside of cake and gently turn out onto cooling rack, large end down. Cool 3 hours. Repeat with remaining cake mix to make a second cake.

For frosting, combine half of the powdered sugar with butter, shortening, vanilla and 3 tbsp of the milk in Large Stainless Steel Mixing Bowl. Beat with electric mixer until smooth. Add remaining powdered sugar. Beat until light and fluffy, adding more milk, 1 tbsp at a time, as needed for good spreading consistency. Tint some of the frosting with food coloring, if desired.

To assemble cake, using Serrated Bread Knife, trim off rounded bottoms of cakes to level. Slice of 2 inches from bottom (large end) of one cake and arrange on serving platter to serve as bottom of doll’s skirt. (Wrap and freeze unused top portion of first cake for later use, or frost and serve with Bride-to-be party cake if more servings are needed.)

Lemony Chicken Popover Puff

Popover Puff:3 tbsp butter or margarine, melted, divided1 cup milk 6 eggs1 cup all-purpose flour ½ tsp saltChicken & Vegetable Filling:2 medium carrots, peeled ½ cup chopped onion1 cup sugar snap peas, cut in half 1 tbsp butter or margarine1 lemon 1 cup diced red bell pepper1 can (10.5 oz) condensed cream of chicken soup2 cups diced cooked chicken (12 oz)1 ½ tsp All-Purpose Dill Mix½ cup (2 oz) shredded cheddar cheese

Preheat oven to 450°F. For popover puff, measure 1tbsp of the butter into deep dish baker; brush over bottom only. In Classic Batter Bowl, combine milk, eggs and remaining butter using Stainless Steel Whisk. In Small Batter Bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350°F; continue baking 10-15 minutes or until puffed and golden brown. Meanwhile, prepare chicken and vegetable filling. Using Crinkle Cutter, cut carrots in half lengthwise then crosswise into ½ in. slices for a total of 1 cup. Chop onion using Food Chopper. Place carrots, snap peas, onion and butter in Small Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until vegetables are crisp-tender; set aside. Juice lemon using Citrus Press to measure 2 tbsp juice. In clean Classic Batter Bowl, combine lemon juice, soup, chicken, bell pepper and dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot, stirring once. Add cheese and half of the vegetable mixture into filling; mix gently. Remove puff from oven to Stackable Cooling Rack; let stand 3 minutes or until puff begins to fall. If necessary, cut around sides of puff to loosen from baker. Spoon filling into puff; arrange remaining vegetable mixture around edges. Slice and serve using Slice ‘N Serve®.Three Cheese Garden Pizza

1 pkg (10 oz) refrigerated pizza crust 2 garlic cloves1 tsp Italian Seasoning Mix 1 medium tomato1 medium zucchini 2 small onion1 cup (4 oz) mozzarella cheese 1 cup mushrooms1 cup (4 oz) cheddar cheese1 oz fresh parmesan cheese

Preheat oven to 400°F. Roll out pizza crust onto Large Bar Pan using lightly floured Baker’s Roller. Bake crust 5-7 minutes or until lightly browned; remove from oven. Slice tomato, zucchini, and onion using Ultimate Mandoline or Simple Slicer. Slice mushrooms using Egg Slicer Plus. Press garlic over partially baked crust using garlic press; spread with Skinny Scraper. Grate mozzarella cheese and cheddar cheese using Microplane adjustable Coarse Grater®. Grate parmesan cheese with Microplane adjustable Fine Grater®. Sprinkle crust with cheeses; top with tomatoes. Sprinkle with seasoning. Layer zucchini, onion, and mushrooms over tomatoes. Bake 15-18 minutes.Hot Broccoli Dip1 cup broccoli florets, chopped 2 tablespoons chopped onion2 tablespoons chopped red bell pepper 1 cup (4 ounces) shredded cheddar cheese ½ cup light mayonnaise½ cup light sour cream 1 garlic clove, pressed1/8 teaspoon coarsely ground black pepper¼ cup (1 ounce) grated fresh Parmesan cheese, dividedPita chips: 4 pita bread roundsPreheat oven to 375°F. In medium bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Mini Baker.Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese. Yield: 2 cupsPita Chips: Preheat oven to 400°F. Cut pita bread in half using Pizza Cutter.Slice bread open and cut each half into 8 triangles. Cover Rectangle Stone with bread triangles. Bake 8-10 minutes or until browned and crisp.Yield: 64 chips

Teatime Tartlets

Pastry Shells:½ pkg (15 oz) refrigerated pie crust (1 crust)Lemon Filling:1 lemon 1/3 cup sugar1 ½ tbsp cornstarch 1/8tsp salt½ cup water 1 tbsp butter or margarine3-4 drops yellow food coloring (optional)Garnish1 cup thawed, frozen whipped toppingFresh blueberries, raspberries or sliced strawberries

For pastry shells, preheat oven to 400°F. Allow pie crust to stand at room temperature 15 minutes. Roll crust into a 12-in. circle using lightly floured Bakers Roller ®. Using Mini Tart Pans, cut out 12 pastry pieces; press one into each cup of Stoneware Muffin Pan. Prick bottom of pastry with fork. Bake 16-18 minutes or until golden brown. Let stand 5 minutes. Remove pastry shells from muffin pan to Stackable Cooling Rack; cool.

For filling, zest lemon with Microplane Zester® to measure 1 tsp. Juice lemon with Citrus Press to measure 3 tbsp juice. Combine sugar, cornstarch and salt in 1.5qt Covered Saucepan. Using Nylon Spiral Whisk, stir in water. Bring to a boil over medium-high heat. Reduce heat; cook and stir 2 minutes. Remove from heat; stir in butter, zest and food coloring, if desired. Gradually stir in lemon juice.

Using Small Scoop, fill each pastry shell with generous scoop of lemon filling; spread evenly, if necessary.

For garnish, attach open star tip to Easy Accent® Decorator; fill with whipped topping. Garnish Pastry shells with whipped topping and fresh blueberries, raspberries, or sliced strawberries.Variations for fillings: Cheesecake Tartlets: In Small Batter Bowl, combine ½ cup cream cheese spread and 1 tbsp softened butter or margarine; blend well. Stir in 1 tbsp powdered sugar and ¼ tsp vanilla. Whisk in ½ cup thawed, frozen whipped topping until well blended.

Strawberry Cheesecake Torte1 pkg (16 oz) pound cake mix (plus ingredients to make cake)½ cup water 1 pkg (3 oz) strawberry gelatin¼ cup seedless strawberry jam 1/3 cup cold milk1 pkg (8 oz) cream cheese softened1 container (12 oz) frozen whipped topping, thawed1 pkg (3.4) oz cheesecake instant pudding and pie filling1 kiwi, peeled, sliced and halved1 cup strawberries, hulled and sliced

Preheat oven to 400°F, line Large Bar Pan with 13-in piece of Parchment Paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until Cake Tester comes out clean; cool 10 minutes. Lift cake onto Stackable Cooling Rack; cool completely.

In Small Micro-Cooker®, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of Large Grooved Cutting Board; remove paper. Prick cake at ½ - inch intervals using Hold ‘N Slice®. Using Chef’s Silicone Basting Brush, brush cake evenly with gelatin mixture. Trim 1/3 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

Zest lemon using Microplane Zester®; set aside. Juice lemon using Citrus Press to measure 2 tbsp juice. In Classic Batter Bowl, whisk cream cheese and lemon juice, until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture (DO NOT MIX). Sprinkle with pudding mix, mix well. (Mixture will be very thick).

Place once cake layer on Oval Platter. Attach open star tip to Easy Accent ® Decorator; fill with filling mixture. Pipe a straignt border around edge of cake layer. Using Large Scoop, place 4 scoops of filling down center; spread evenly to border using Small Spreader. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center. Cut kiwi slices in half and arrange on top of cake. Place hulled and sliced strawberries and reserved gelatin mixture in Small Batter Bowl; mix gently using Small Mix ‘N Scraper. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened). Spoon strawberries over top of cake; sprinkle with lemon zest. Slice using Color coated Serrated Break Knife.

Sparkling Lemonade1 can (12 oz) frozen lemonade concentrate2 liters (8 cups) chilled ginger ale carbonated soda1 lemon1/3 cup raspberries, rinsed, drained and towel-dried

Place lemonade concentrate in Family-Size Quick-Stir® Pitcher. Add ginger ale; plunge until mixed. Score lemon using Lemon Zester/Scorer; cut into thin slices using 5” Utility Knife. Add lemon slices and raspberries to lemonade mixture

Bacon, Lettuce & Tomato Dip1 package (8 ounces) cream cheese, softened½ cup ranch salad dressing1 medium tomato, seeded and diced (about ¾ cup)6 bacon slices, crisply cooked, drained and chopped½ cup finely chopped celery2 tablespoons finely chopped onion1 teaspoon sugarLettuce leaves2 loaves Canapé French Bread

Place cream cheese in Classic Batter Bowl. Gradually stir in dressing; mix well. Remove seeds from tomato; dice tomato using Utility Knife. Reserve 1 tablespoon for garnish. Using Food Chopper, chop bacon celery and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend. To serve, line chilled Small Square Bowls with lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with toasted Canapé French Bread.

Please Come To APampered Chef Bridal Show

Pampered Chef is an extensive line of chef quality kitchen tools and unique gadgets and gifts. Help the Bride-to-be create a well stocked kitchen by shopping for her at the Bridal Show. There will also be an opportunity for your personal shopping

The Pampered Chef Bridal show is being given for:

________________________________________________________

By:__________________________________________

Date:_______________________________ Time________________

Place____________________________________________________

_________________________________________________________

Please R.S.V.P. to _________________________________________

The

Pampered Chef

Please Come To APampered Chef Bridal Show

Pampered Chef is an extensive line of chef quality kitchen tools and unique gadgets and gifts. Help the Bride-to-be create a well stocked kitchen by shopping for her at the Bridal Show. There will also be an opportunity for your personal shopping

The Pampered Chef Bridal show is being given for:

________________________________________________________

By:__________________________________________

Date:_______________________________ Time________________

Place____________________________________________________

_________________________________________________________

Please R.S.V.P. to _________________________________________

The Pampered Chef