You are cordially invited to help us taste select wine and foods together at Leonard Oakes Estate Winery, 10609 Ridge Road in Medina, on Wednesday, May 23 at our fundraising event. Funds raised at this family-sponsored event will be donated to breast cancer research.
Join us for a FREE
WINE & FOOD PAIRING FUNDRAISER!
WED., MAY 23, 6:30 – 8:30 PM at Leonard Oakes Estate Winery, 10609 Ridge Road, Medina NY
EAT, DRINK AND HELP US RAISE FUNDS FOR A DONATION TOWARD BREAST CANCER RESEARCH
WINE TASTING, CHINESE AUCTION ITEMS, SPLIT CLUB, DOOR PRIZES, AND MORE!
Come for wine, food and a bit of showing off from Vonda Westcott, an Independent Pampered Chef Consultant, who is helping us with this fundraiser too because Pampered Chef will donate $1 from every purchase of their pink limited-edition products at Help Whip Cancer® Fundraiser Cooking Shows during the month of May!
Join us for FREE food, FREE wine, and some fun and to help raise funds to fight breast cancer. The Fagan family is hosting this event to raise money for a donation to this cause and hope you can attend. We will taste some delicious recipes from The Pampered Chef, and fudge from Barker Chocolate Box along with select wines to suit these foods. You will learn about the wine and about the great Pampered Chef items used to make the recipes. Come taste and see and help us make a nice donation towards breast cancer research.
RSVP – email pattfagan@me.com or call (716) 622-2470.
~ Many thanks to the Leonard Oakes Estate Winery for allowing us to host our fundraiser at their wonderful winery! ~
There is no better time to “bake a difference” than the month of May. Pampered Chef is once again helping the fight against breast cancer from May 1 through May 31 by donating $1 for every limited-edition pink item that is purchased at one of their May “Whip Breast Cancer” shows.
At The Pampered Chef®, they feel it is crucial to educate and promote the importance of breast cancer early detection. To support this effort, between May 1 and 31, independent Pampered Chef® Consultants, like Vonda Westcott, raise funds from the sale of pink limited-edition products and Help Whip Cancer® Fundraiser Cooking Shows.
Funds raised by the Help Whip Cancer® campaign are distributed to breast cancer education and early detection programs across the country.
Since the campaign’s beginning in 2000, Consultants and customers have raised more than $7.9 million to Help Whip Cancer®!
(Editor’s Note: I am having a show on May 23 from 6:30 PM to 8:30 PM at the Leonard Oakes Estate Winery in Medina and Vonda Westcott, Independent Consultant for The Pampered Chef will be there with her pink limited-edition items for sale.)
You can help whip cancer too by scheduling your own show and offering these items for display and purchase so that the $1 donation for every item sold can be given to the American Cancer Society. Call Vonda at (716) 735-7717 to schedule your show in May.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Great news for those who love to cook and eat great food – The Pampered Chef has 56 new products this season. And what’s even better is that there are some amazing new items for BBQ.
Get a look at this roasting pan and can holder. What a great idea. You can grill meats and vegetables simultaneously. For super-moist chicken, put a 12-oz. can of beer or soda in the detachable can holder and place the chicken on top to barbecue. Small holes and solid side walls keep food contained while turning. (Of course, your husband may want to sip that beer but…)
This is just one of the new items for this season. Get a closer look at them by using the link above to go to see them online, or call Vonda Westcott, Independent Consultant for The Pampered Chef, to schedule a party. And if you do, ask about this month’s great host special!
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Yes, $2 a meal! You can save money and serve your family the best tasting meals ever.
Everyone wants to lower their grocery bill – and you’ve got the perfect solution! Vonda Westcott, Independent Consultant for The Pampered Chef, can show you how to prepare a budget-friendly main dish recipe by showing these tasty and budget-friendly $2-per-serving recipes that are made in about 30 minutes or less.
You can choose which one you’d like you to make at a personal demonstration – just call me to schedule a party for your friends and family and we can get that done!
Get a glimpse of the goodness with these recipes that are featured in the Season’s Best® Recipe Collection Fall/Winter 2011
- Autumn Risotto with Chicken & Cranberries
- Curried Chicken Noodle Soup
- Harvest Pasta Skillet
- Mexican Chicken Napoleons
Find delicious budget-friendly recipes in these recipe collections in the collection called Weekday Dinners Done!
- Glazed Teriyaki Meatballs & Noodles
- Rush Hour Chicken Fajitas
- Savory Salisbury Steaks
- Speedy Pork Fried Rice
Call me at (716) 735-7717 to schedule your party to start serving warm, delicious and money-saving meals.
Enjoy this great holiday cheesecake recipe provided by Vonda Westcott, Independent Consultant for The Pampered Chef. And when you are in need of any of the useful and amazing items from The Pampered Chef, call her to order or visit her online shop!
Crust & Filling
14 creme-filled chocolate sandwich cookies (1 1/4 cups/300 mL finely crushed)
2 pkg (6 oz/175 g each) white chocolate, chopped
4 pkg (8 oz/250 g each) cream cheese, softened
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) Double-Strength Vanilla
4 eggs, room temperature
Sauce & Garnish
1 cup (250 mL) 100% pomegranate juice
1 tbsp (15 mL) cornstarch
Sweetened whipped cream, pomegranate seeds and white chocolate curls (optional)
Directions:
Preheat oven to 325°F (160°F). For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Break cookies in half and place in Manual Food Processor; cover and pump handle to form very fine crumbs. Press cookie crumbs evenly over bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
For filling, place chocolate in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until mostly melted, stirring every 30 seconds with Mix ‘N Scraper®. Place cream cheese, sugar and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer just until incorporated. Beat in eggs, one at a time, mixing after each addition just until incorporated. Add chocolate; mix just until blended. Pour over crust.
Bake 55-65 minutes (see Cook’s Tip) or until center appears nearly set when gently shaken (center will firm as it cools). Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Remove pan from oven to cooling rack; remove collar from pan. Cover cheesecake; refrigerate 4 hours or overnight.
For sauce, combine juice and cornstarch in (1.5-qt./1.4-L) Saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 1-2 minutes or until slightly thickened, stirring frequently. Remove from heat; pour into (2-cup/500-mL) Prep Bowl. Cover and refrigerate until chilled.
For each serving, drizzle with syrup and garnish with whipped cream, pomegranate seeds and chocolate curls, if desired.
Yield: 16 servings
Cook’s Tips: For best results when baking this cheesecake, use a water bath to create a humid environment, which helps prevent the top from cracking. Fill Rectangle Baking Pan halfway with hot tap water; place on bottom rack of oven. Place cheesecake on middle rack of oven. When cheesecake is done baking, open the oven door slightly and let the cheesecake cool slowly in the oven over the water bath.
To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using Vegetable Peeler, create curls from softened chocolate.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Mango Wedger Makes Mangos Easy and Delicious!
Sure mangos are delicious but who knows HOW to cut one up? Left? Right? And what about the bit along the big core – how do you not waste that juicy sweetness?
I have been looking all over for a mango wedger because I had seen one in a magazine but couldn’t find one – until now.
Vonda Westcott, Independent Consultant for the Pampered Chef had one in her store. So, I ordered it online with ease. Now I hope to be cutting my mangos with ease.
I have an amazing recipe for mango salsa that is to die for, and now I can use my wedger to make that recipe even easier to prepare.
That is what The Pampered Chef is all about – making your good cooking easier and even better.
You can see what’s in the online catalog and place an order like I did without a party. Just click here to visit Vonda’s online store.
If you would like to host a party, that has its perks. Hostesses always get some great deals, and an opportunity to save on any of your purchases. To schedule your party and see what this month’s Hostess Specials are, call Vonda at (716) 735-7717.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Did you know that you can get some great FREE items and fabulous discounts for some amazing kitchen products from The Pampered Chef this October? That is right – you can enjoy just for hosting a party this month. And now that Christmas isn’t that far off, a discount really can be a beautiful thing.
And speaking of a beautiful thing, did you know that you can host a virtual party? That means there is no housecleaning or kicking your family out of the house while you host a party in your kitchen. It means that you invite your friends to visit Vonda’s Kitchen webpage where they can see and read about all the new products from The Pampered Chef, pick the items they would like and pay for them, and arrange for delivery all online! Talk about convenient.
Just call Vonda at (716) 735-7717 to find out more about October’s Host Specials for The Pampered Chef or to schedule a party – in either your home or online in a virtual party. Talk about easy!
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Maple-cashew Mini Tarts
Here’s another delicious recipe for Vonda Westcott, Independent Consultant for The Pampered Chef. It’s easy and your family will love them.
Just click the link above and you can print off the complete recipe for maple-cashew mini tarts from The Pampered Chef.
Want to know more about how you can be the best cook and baker possible? Contact Vonda to learn more about the products that will make your time in the kitchen a pleasure – and a whole lot easier. She can help you host a party and get some great savings on quality kitchen products from The Pampered Chef.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Okay, so this recipe from Vonda Westcott, Independent Consultant for The Pampered Chef, is a great one for Fridays in Lent – it’s meatless. And delicious!
Sweet & Sour Shrimp with Noodles
Ingredients:
8 uncooked lasagna noodles
1 can (14.5 oz) chicken broth
(about 2 cups/500 mL)
¼ cup (50 mL) water
3 garlic cloves, pressed
2 small onions
1 medium green bell pepper
1 medium red bell pepper
1 lb (450 g) medium uncooked shrimp
(41-50 per pound), peeled and deveined,
tails removed
3 tbsp (45 mL) Asian Seasoning Mix
2/3 cup (150 mL) Sweet & Sour Sauce
1 cup (250 mL) diced fresh pineapple
½ cup (125 mL) chopped fresh basil leaves
Directions:
1. Break noodles crosswise into narrow strips. Combine noodles, broth, water and garlic pressed with
Garlic Press in Deep Covered Baker. Microwave, covered, on HIGH 14-16 minutes or until noodles
are tender, stirring every 5 minutes.
2. Meanwhile, cut onions lengthwise into wedges using Veggie Wedger and dice bell peppers using
Santoku Knife. Combine shrimp and seasoning mix in Stainless (2-qt./2-L) Mixing Bowl; mix
well. Add onions and peppers to baker. Microwave, covered, on HIGH 2-3 minutes or until peppers
are crisp-tender. Add shrimp and sauce to baker; stir. Microwave, covered, on HIGH 3-5 minutes or
until centers of shrimp are opaque. Carefully remove baker from microwave using Oven Mitts. Stir
in pineapple and basil.
Yield: 6 servings
Get more great recipes like this and learn how you can make your time in the kitchen more efficient and your meals more tasty by contacting Vonda to host a party for The Pampered Chef. Hosts get some great items and discounts for hosting a show and Vonda does all the work. Call (716) 735-7717 for information today.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Take a look a this Microplane® Adjustable Coarse Grater from The Pampered Chef. I saw one at a show hosted by Vonda Westcott, Independent Consultant for The Pampered Chef.
It’s a sharp, stainless Microplane® blade that quickly grates foods into your recipes. It’s ideal for cheeses, such as mozzarella and cheddar, and fresh fruits and vegetables, like apples, zucchinis and potatoes.
One of its distinctive features is the easy-grip handle that is adjustable so you can use the grater in easel or extended positions – how cool is that? And convenient.
It has nonskid feet that keep it steady, and it includes a protective storage cover. And best of all, it is dishwasher-safe.
Take a look at these and other great products that you can get from Vonda’s store at The Pampered Chef. There are always fantastic host specials too so if you want to host a party, call her to see what this months’ gifts and specials for you are.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
Need a special little something to help your day to make it really sparkle? Vonda Westcott, Independent Consultant for The Pampered Chef suggests the Cran-Raspberry Fizz.
You need:
4 limes, divided
1 can (12 ounces) frozen cranberry juice concentrate
3 cups cold water
1 pint raspberry sorbet, softened
2 liters (8 cups) chilled ginger ale
Directions:
Slice two of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.
Yield: 16 servings
Cook’s Tips: If desired, 2 cups flavored vodka such as raspberry, cranberry, currant, citrus or lime can be added to this recipe.
To garnish rims of glasses, zest one lime using Microplane® Adjustable Grater. Combine lime zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into sugar mixture.
For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.
Interested in some of the kitchen items used to prepare this drink that make it a lot easier to do? Contact Vonda at (716) 735-7717 to order your own from The Pampered Chef.
Vonda Westcott, Independent Consultant for The Pampered Chef
13 Mechanic Street
Middleport, NY 14105
Phone: (716) 735-7717
