Black Friday Online Sale! Save 10 – 25% on EVERYTHING for the Kitchen!
Friday, November 26th 7am-11am PST
By E-mail , Phone, or Online
I’m excited to get together with all of you and offer some spectacular savings on EVERYTHING for the Kitchen! You’ll be able to shop online in your pajamas, while having a cup of coffee or watching tv. View the catalog online HERE and shop from your seat instead of your feet! No dressing up and fighting all those crazy crowds!
HERE’S HOW IT WORKS AND WHY IT’S FABULOUS!
You can call in your orders or email them in to me. There will be HOURLY SPECIALS, RANDOM FREEBIES, GIFT CERTIFICATES, and other SURPRISE BONUSES! Phone calls and email orders are time-stamped so that you can benefit from the Specials whether you speak directly with me or not!
For those of you wishing to place your order online, simply select “Our Products”, type “Black Friday” as host name and your on your way to ordering. Please note: I will be unable to apply discounts online if you don’t choose Black Friday).
Look through your catalog or visit my Pampered Chef website (www.PamperedChef.biz/NoelsKitchen).
Make out your list. As you think about teachers, coaches, co-workers, friends and family, don’t forget to treat yourself!
Call me (530-432-5505) or send an e-mail to . (Please no spam phone calls or business sales calls).
7:00 am – 8:00 am Receive 25% off your order
8:01 am – 9:00 am Receive 20% off your order
9:01 am – 10:00 am Receive 15% off your order
10:01 am – 11:00 am Receive 10% off your order
Spend $50 or more (before s/h & tax) during the sale and get free shipping
It’s that simple. Just call, e-mail me, or shop online during these 4 hours and receive a fabulous discount! Be sure to leave the following information when calling:
Your phone number
Let me know the item number(s), item name(s) and quantity of each you would like. I’ll be sure to verify your order information with you before submitting the order to our home office.
This will be submitted as part of a November catalog party, so the November special will apply. This means that if your order is over $60 before shipping/handling and tax, you’ll receive the Adjustable Measuring Spoons FREE! You can also get the Cookie Press for just $23.60. Just in time for baking those delicious and fun Christmas cookies!
You’ll receive your order within approximately 2 weeks, just in time for the holidays.
I would appreciate it if you would invite a friend to benefit from this Phone/Web/Email Sale too! In fact, when you refer 5 or more people to my Black Friday sale, you will win a $40 gift certificate. Refer 10 or more and you’ll receive a $75 gift certificate!!
Note that Discounts are not processed on my website! These discounts are from me personally and not from the Pampered Chef® Home Office! If you are one of my Past Hosts, this discount is in addition to your 10% Past Host Discount for even more savings!
Noel’s Kitchen will be taking a couple days off to celebrate Thanksgiving and my husband’s birthday, so it will be kind of quiet around here. We will doing a Black Friday post this week, you can save 10-25% off on EVERYTHING! This Friday, November 26th from 7am-11am look through your catalog or visit my kitchen store website (www.noelskitchen.com). Make out your list. As you think about teachers, coaches, co-workers, friends and family, don’t forget to treat yourself! More details available in Friday’s post.
After Monday, we will be gearing up for the Christmas holiday and we have so many neat things to share with you! The newsletter has some great topics for December such as Holiday Kitchen Essentials, Holiday Party Time Ideas, Delicious Christmas Cookies, Fun in the Snow, Christmas and more! If you are not signed up to receive this great newsletter, do so today!
From our family to yours, we wish you a wonderful, fun-filled Thanksgiving! See you on Tuesday!
Reposted from November 2009
Hosting a Thanksgiving dinner can be quite stressful. Make your Thanksgiving easier this year. Start your grocery shopping early! Don’t wait until the week of Thanksgiving to buy what you need. Not only are you risking empty pantry shelves, but it is too expensive to buy at the last minute. Not to mention stressful. Too many people wait until the last minute.
Browse your weekly grocery ads, they always have items on sale prior to the holidays. There are great sales starting around the end of October after Halloween for baking supplies and such. Don’t worry about having to0 much, you will definitely use it later.
Stock up now. If you’re not one to make homemade stuffing, and stuffing mix is on sale when you are at the market for milk, pick it up. You are going to need it anyway. You can also get cranberries cheap way before the big day. Cranberries freeze well too.
Turkeys are usually on sale weeks before. I was at the grocery store the other day and made a purchase $99 or more. I received my choice of a Free Turkey or Turkey Breast. There’s my Thanksgiving Turkey. If you have an extra freezer like we do, spending $99 is pretty easy with a weekly shopping trip. On your next trip to the grocery store you’ll receive another Free Turkey. Freeze it for another meal. Leftovers from Turkey dinners are great. There are lots of recipes you can make from a leftover turkey and you have your weekly meals already done.
Dinner Party Ideas
Plan your cooking day. This should most likely be the week before. Decide what you have left to do and prep as much as you can. Mix up the stuffing for the turkey and put into bowl and store in fridge two days prior. Bread rolls can be made ahead. Cook up those fresh cranberries. They will be much better the next day anyway after setting. Two days before, defrost all those baked goods you froze the weeks prior to now. The day before, bake up those pies you froze. Doing as much as you can on this day will help you to have more time with friends and family.
And Finally Thanksgiving Day! Your turkey is in the oven. The morning of, set the table, organize serving dishes and setting out appetizers for your guests to enjoy while the meal is being prepared. Snacking is an important part to hosting a party. This is a must when entertaining. So set out the appetizer trays and mingle with your guests because you have planned for this day and you will now enjoy it too!
Here are some time saving strategies for busy moms getting dinner on the table FAST.
6 Tips For Getting Dinner On The Table Faster
Prep in the P.M.
- Marinating your meats and chopping your veggies the night before means dinner is on the table 20 minutes sooner the next evening.
- Don’t have time to chop those veggies or wash those greens? Pick up pre-cut vegetables and salad mix from your produce department
Saute’ for Speed
- Look for thin cuts of chicken, fish and meat-Serve with roasted potatoes and a green salad for a fast, satisfying meal!
Stock your Pantry
- Always have a good supply of your basic pantry items like honey, ketchup, soy sauce, rice and chicken broth. It’s just amazing what you can whip up with just a few ingredients.
Freeze for Future Meals
- Put together a meal on Saturday or Sunday when you have a little more time. Prior to cooking step, Freeze, then thaw the night before you plan to serve.
Make more than one Meal
- If you’re making up one meatloaf or chicken, it’s just as easy to make two. just double your ingredients and bake both. Place the second one in the refrigerator for a couple of days or freeze for later.
Hello my friends. Today, I’m chatting with you from most populous city of Utah, Salt Lake City. It’s my very first trip here for NuSkin’s Summit Success Conference. I’m in my second month as a Qualifying Exec and attending the Conference to learn more about the business and to hear what others in the business are sharing about NuSkin. I will be away from my family for 4 days. While it’s heartbreaking to be away from my kids and hubby, I made things a little easier for the family, by planning ahead on a few meals while I’m gone.
Stocking the freezer with ready-made casseroles and soups. Two hungry kids and a hungry dad make for a very difficult day. By making a few comfort meals ahead of time, like hamburger casserole or a creamy chicken and rice casserole pie, I can make sure that everyone has at least a few hot, home-cooked meals while I am away.
I am staying at The Kimball which is located just 1/2 block from Temple Square, the most popular tourist destination in Salt Lake City. We are also surounded by elegant shops, restaurants and theaters. The Capital Theater is located just 3 1/2 blocks from here and is home of the Utah Opera Company and Ballet West, one of America’s celebrated ballet companies. Near by is Abravanel Hall, the home of the Utah Symphony Orchestra. Just looking out our window you can see the Temple and backdrop of snow on the mountains.
Hopefully, the girls and I will have time to do a little bit of site seeing before we leave on Sunday, I’ve got my camera charged.
Get into your comfort zone this fall and winter season with some Fast Family Dinners. Enjoy delicious baked casseroles, baked until bubbly. Life is good for a busy mom who stays one step ahead of the game.
Broccoli, Cheddar and Ham Strata
1 Tablespoon Calolea California Garlic Olive Oil
1 medium onion, diced
1 bag (1-pound) frozen chopped broccoli, thawed
2 cups Italian Herb bread crumbs (I used Ritz crackers pulsed in food processor with Italian Seasoning and Oregano)
1/2 pound sliced deli ham, chopped
1/4 cup bacon, cooked and chopped
6 large eggs
2 Tablespoons fresh dill or chives ( I had dill on hand)
1 Tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups cheddar cheese, shredded
Preheat oven to 375 degrees. Lightly coat a 2-quart baking dish or your Deep Covered Baker with nonstick baking spray.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 minutes. Add broccoli and cook another 5 minutes.
Place bread crumbs in a large mixing bowl. Stir in broccoli-onion mixture, ham and bacon.
In a medium mixing bowl, whisk together the eggs, milk, dill, mustard, salt and pepper. Pour over bread crumbs mixture, stirring to mix ingredients. Transfer to your baking dish or baker, and top evenly with shredded cheese.
Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Makes 8 servings
This week, with the few days I have before my trip to Salt Lake City, I’m going to try and get a few Thanksgiving recipes made ahead of time and frozen. At least that’s my goal. I think it’s time to talk with my husband again about cleaning up that second refrigerator and freezer we have so we can have extra room to store the extra meals I’m making.
But in the mean time, here is what my orginal menu plan is for the week:
Tuesday: Baked Potato Chowder
Wednesday: Harvest Pumpkin and Black Bean Soup
Thursday: Creamy Chicken and Rice Casserole Pie
Friday: Pizza Night
Over the weekend, I worked on a bread roll recipe using my bread machine so that I could free up some of my time in the kitchen to continue working on making casseroles for the week. After testing the recipe twice, this will be the one I use for Thanksgiving dinner. This recipe is easy to follow and makes delicious homemade bread rolls for you to serve this Thanksgiving dinner.
How To Make Delicious Bread Rolls
Before you start, assemble all your ingredients. Be sure that the yeast is fresh. Cold liquids and butter can be heated in the microwave (I usually add the butter to the liquid and heat them together). Eggs are best added at room temperature. Try holding the egg in your hand for 5 minutes while you’re reading over the recipe, or put it in a bowl of water no hotter than 80 degrees F. Yeast that has been stored in the refrigerator will come to room temperature quickly enough without special treatment. Never put yeast in the microwave.
Easy Holiday Recipes:
Delicious Bread Rolls
1 cup warm water (105° F. to 115° F)
1 Tablespoon Bread Machine Yeast
½ cup butter, melted
½ cup granulated sugar
3 large eggs
3/4 teaspoon salt
4 to 5 cups all-purpose flour
additional melted butter
Place bread machine on dough cycle. Combine the warm water and yeast in bread machine. Let the mixture stand until yeast is foamy, about 5 minutes.
Add in butter, sugar, eggs and salt. Start bread machine and add in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). The dough should no longer be sticky. Once dough cycle is complete, place dough into a new bowl that has been sprayed with nonstick spray. Cover with plastic wrap and refrigerate 2 hours.
Grease a 13×9″ rectangular baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared baking pan. Cover with a dish towel and let dough balls rise until doubled in volume for one hour.
Preheat oven to 375° F. Brush tops of rolls generously with melted butter. Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Serve warm with plenty of butter. ( I pour melted butter on top of the rolls right when the come out of the oven.) Break rolls apart to serve.
This is a quick and easy way to prepare dinner for the family. It’s a hamburger casserole with a Mexican flair. Try it with some shredded cheese sprinkled on top.
Simple Recipes To Get Dinner On The Table Fast
1 pound ground beef
1 onion, chopped
16 ounces Rotini pasta noodles
1 (15 ounce) can chili
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 1/2 cups salsa
1 (1 ounce) package taco seasoning mix
1/2 cup Mozzerella cheese, shredded
Preheat oven to 350 degrees F.
In a large skillet over medium heat, combine the ground beef and onion and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, tomatoes, corn, salsa and taco seasoning mix. Mix well and place entire mixture into a 9×13 baking dish. Top with cheese.
Bake for 20 minutes, or until cheese is melted.
I’ve been busy filling my freezer with meals for my family in preparation of my 3-day business trip to Salt Lake City later in the week. I’ve made and frozen a couple of casseroles in baking dishes so my husband just has to pull out, thaw and bake for 30-45 minutes. Before freezing, I labeled each casserole with name and baking instructions.
Creamy Chicken and Rice Casserole Pie
Toasted Bread Crumb Topping:
4 slices wheat sandwich bread, quartered
2 Tablespoons unsalted butter, melted
1 Tablespoon Italian Seasoning
salt and freshly ground black pepper
Ingredients: (Recipe Doubled for top crust)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions For Pie Crust:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit baking dish. Place crust in baking dish. Press the dough evenly into the bottom and sides of the baking dish.
1 medium onion, chopped
3 medium garlic cloves, pressed through a garlic press
¼ cup all-purpose flour
6 cupschicken broth
1/2 cup heavy whipping cream
1 can cream of celery soup
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 6.9 oz.box Chicken flavored rice
1 cup frozen peas
1 cup frozen corn
2 cups sharp cheddar cheese, shredded
ground black pepper
Add chicken breasts, partially cover and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken breast is no longer pink, 10 to 15 minutes.
Remove the chicken and set aside to cool. Stir the rice and rice seasonings packet into the pot, cover and continue to cook over low heat, stirring often, until the rice is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, chop it into bite-sized pieces.
Remove the pot from the heat and stir in the shredded chicken, peas and corn, and cheddar. Season with salt and pepper to taste. Pour the mixture into a 13×9-inch baking dish , top with pie crust and sprinkle with the crumb topping.
To Bake: Adjust oven rack to middle position and heat the oven to 400°F. Cover tightly with aluminum foil. Bake until the casserole is bubbling and hot throughout, about 30 minutes. Remove foil and continue to bake until the pie crust topping is golden brown and bread crumbs are crisp, 10 minutes longer.
*To make ahead: Wrap prepared dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator before baking). Don’t forget to remove plastic wrap before baking.
**Bake half and freeze half: This recipe made enough to place in 9×13 inch baking dish, 8x8x2 square baking pan and I had 3-4 cups leftover which I put in a ziploc freezer bag to use at a later time.
To lean more about freezing casseroles, click HERE.