Demonique’ The Wine With The Eyes

February 28, 2009 · Posted in Recipes · View Comments 

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I was craving a glass of Merlot wine the other day so while I was at the Grocery Outlet shopping, I glanced over at the wine section. I have never purchased wines there because I know nothing about the wine companies that end up there. So while I was there I thought I take a look out of curiosity. I came across one wine maker I knew and saw that they were charging $9.99.  I told myself, I’m at the Grocery Outlet I’m not paying $9.99 for a bottle of wine at a store like this. I looked up and saw an employee working there and asked the gentlemen, “Excuse me, do you recommend a good Merlot wine that you carry?” Without any hesitation the employee said,” Everyone asks do you have the wine with the eyes?”  It was a couple wines down so I picked up the bottle and saw the label. The wine was called, Demonique’ Merlot 2007. Sure enough, it had a label with eyes that looked like a demon. The wine was only $2.99. I thanked the employee and grabbed two bottles.  You never know how long the same products will be available at the Grocery Outlet.  If you could purchase a good bottle of Merlot that cost $2.99, great!

After I opened the wine, I noticed it had a beautiful dark ruby color.  I smelled the wine next and found it to be light with a hint of what I took to be an aroma of berries.  On my first taste I noticed the wine to be kind of light but smooth with a little dryness.   As much as I smelled berries on the aroma I could not  describe the exact fruits I did taste.  But all in all I liked it very much.  It was pleasant to drink and went well with our appetizers, fresh bread and assorted cheeses. 

The finish to the wine was very good and long.  It seemed to last and last.  The finish was not harsh at all and had a very smooth and clear texture to it.  To me this was a fun wine to drink, went well with the food and had good flavors in it without being overly dry or harsh.  It was the kind of wine I could have drunk all night!

It turns out, my tastebuds recognized some of the wonderful flavors in the wine.  This wine has aromas of berries, strawberries, and cherries with subtle nuances of integrated oak, light mocha and vanilla, which compliment the nice soft easy drinking palate. These characters continue through to a long lingering balanced finished. Score- based on the review above, I would give this wine either a 3 or 4 stars. It all depends on your perspective.

This wine is made by the E2 Family Winery located in Lodi, California and has been in business since 1922.  To find more information about this family winery, visit www.E2familywinery.com. So…..pop the cork, kick back and enjoy this phenomenal wine at an unbelievable value….Demonique Merlot.

Cookie Baking Tips and Well Known Facts

February 27, 2009 · Posted in Kitchen Tips · View Comments 

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Cookie Baking Tips & Little Known Facts  . . . D I D   Y O U   K N O W . . .  * Never tap the flour in the measuring cup. Always use the right measuring cup: liquids go in clear measuring cups, dry in standard measuring cups – or just save the bother and use a measuring cup that does it all. Visit www.noelskitchen.com for the perfect measuring cup. This measuring cup is designed for both wet and dry ingredient measuring. Poor measuring is half the problem in disappointing cookies!

 * Don’t refrigerate Brown Sugar.  Remember this tip for all foods – store them in an area like where you bought them at the store, ¼ Brown sugar stores great in a snap-lock container in your pantry, or inside a sturdy zip-type plastic bag.  To soften brown sugar, leave it overnight in a sealed bag with a couple fresh apple wedges or a slice of bread.   If you refrigerate it, the molasses content pretty much forces the sugar granules to stick together – clump city!  

* Measure accurately. Nested metal or plastic measuring cups are intended for dry ingredients such as flour and sugar. When you measure flour, STIR – SPOON – SCRAPE:  Stir it in the canister to lighten it (you don’t need to sift). Gently Spoon flour into a dry measuring cup and Scrape ¼level the top with the straight edge of a metal spatula or knife. Don’t pack the flour into the cup or tap it with the spatula or on the counter to level. Glass or plastic cups with a spout are meant only for liquids. If you use a liquid-measuring cup for flour, you’re likely to get an extra tablespoon or more of flour per cup, enough to make  your cookies dry.  Flour in recipes is actually required by weight.  In the US, we don’t weigh much in the kitchen, so we have substituted measuring cups. ¼ of an improperly measured cup can give you as much as DOUBLE the weight of flour required!  (No wonder that cookie dough was so dry!)

* Chill dough properly. The chilling time given in a recipe is the optimum time for easy rolling and shaping. If you need to speed up the chilling, wrap the dough and place it in the freezer. About 20 minutes of chilling in the freezer is equal to one hour in the refrigerator. Always chill rolled or sliced cookies made with margarine in the freezer.  To keep the dough round, pop it into a tall drinking glass after wrapping it in waxed paper!

* Choose the right cookie sheets.  The best kitchen product I found for making perfect cookies is Stoneware.  The next best cookie sheet is one made of heavy-gauge metal, so it will hold the heat evenly and won’t warp over time. It should not have high sides, which would hamper the even flow of heat over the cookies. Non-stick surfaces work well for cookie sheets, but dark surfaces cause the bottoms of cookies to brown too quickly. Double insulated cookie sheets will also keep the bottoms of cookies from browning to quickly.  So look for shiny, heavy-gauge cookie sheets with very low or no sides. Avoid dark cookie sheets, which may cause cookie bottoms to overbrown. Use metal jelly-roll pans (15 x 10 x 1-inch baking pans) only for bar cookies. Other types of cookies won’t bake evenly in a metal pan with an edge. If you must use such a pan for cookies, turn it over and bake on the bottom. Nonstick cookie sheets let you skip the greasing step. However, the dough may not spread as much, resulting in thicker, less crisp cookies.  Best of all, consider using Stoneware  for all your baking needs- the rectangle stone & rack is GREAT for making cookies, and actually gives you more time – if you forget them in the oven for a few minutes, they still come out OK! 

 This great kitchen product heats the entire surface to the temperature of your oven.  Think of brick-oven baking; old-world bakers ¼stoneware!  And you can cook you pizza there too – or Round Stones (11″, 13″ and 15″ sizes available) work great for pizza, cookies, rolls & biscuits, or reheating breads.

* When baking your first batch of cookies on your Baking Stone, add a few extra minutes to allow the stone to achieve proper temperature. All subsequent cookies will then cook according to your particular recipes’ timing.

 * Insulated cookie sheets tend to yield pale cookies with soft centers. You may have trouble when using them for cookies that contain a large amount of butter, such as sugar-cookie cutouts, because the butter may melt and leak out before the dough is set. Don’t bake cookies on insulated cookie sheets long enough to brown on the bottoms because the rest of the cookie may get too dry.

 * Host a Kitchen Cooking Show for friends, and family who – love to cook and want great tools; -hate to cook and want to get out of the kitchen faster; – have to cook for a large family or to entertain business clients for easy tools, tips and techniques.  Every kind of food from soup to nuts, cookware to serving pieces.  What about a Cookie Show?  Or a Desparate Housewives Show?  Or A Couples Cooking Survivor Show – who will get voted off Kitchen Island?  Fun and food facts in about an hour. 

* Greasing cookie sheets makes it easier to remove the cookies and to wash the cookie sheets after baking. **this is Not Necessary on a Baking Stone after the first few uses.**  On other cookie sheets, a light greasing with shortening or a quick spray with nonstick spray coating is adequate for most recipes. Using too much fat, or greasing when the recipe doesn’t call for it, causes cookies to spread excessively and brown too quickly around the edges. 

* You can access and print over 400 recipes at: www.noelskitchen.com under “Product Use and Care.” * You have control over your cookies!

-IF you want the cookies to spread more: Use all butter or add 1 to 2 tablespoons liquid (water, milk or cream) or use a low-protein flour such as bleached all-purpose (but not one that is chlorinated) or add 1 to 2 tablespoons sugar. -IF you want the cookies to spread less: Cut the sugar by a few tablespoons or add 1/4-1/2 cup additional flour.-IF you want the cookies to have a chewy quality: Melt the butter instead of simply using it at room temperature.

 * Kitchen products available at www.noelskitchen.com can be shipped anywhere in the world! Make your long-distance gift giving easy…I can help! We also have Gift Certificates that can be sent anywhere, with a message attached from you, starting at $20.  Are you getting married? We  have an online Wedding Registry for the easiest shopping ever, for fiancees’ family and friends!

* Plan your baking menu. Pull out those favorite recipes and choose which cookies and confections are on the holiday list this year. Make a list of the supplies you’ll need.

 * Take inventory of your pantry. If you can’t remember when you bought it, or if it’s over a year old, time for a new one!  Always purchase fresh yeast, baking soda and baking powder when beginning a series of baking projects. These leavening agents are inexpensive compared to high-cost ingredients such as butter and nuts that would be wasted if the dough or batter failed to rise.

* Take stock of your supplies. Do you have all your decorating tips? Are your metal cookie cutters rusting? Now’s the time to find out, not when you’re up to your elbows in dough. Do you need to replace your baking sheets? Call me for a quick inventory check!

* Count your containers. Do you have enough containers to properly store finished baked goods? What about cookie tins and decorative trays for gift giving? Tins can be expensive, but they are the best containers for homemade gifts. Discount or dollar stores are a good source for small to medium-sized tins. Rite-Aid, Walgreens and Walmart have amazing sales right after a holiday, to stock-up for the future – if you have room for storage.  BigLots is another great source for storage containers .

* Get an early start. Butter, chocolate and nuts are your most expensive baking ingredients. Purchase several blocks of butter when it’s on sale and freeze it until needed. Check out prices at your local discount shopping club for discounts on quantity items. If the amount is too much for you, see if you can split it with a friend.

* Measure, don’t guess.  In baking, accuracy really counts. For measuring liquids, use transparent or 1- or 2-cup marked measuring cups. (Look at our Easy-Read measuring cups – you don’t have to squat down or lift them up to read them!!)  Set the cup on a flat surface. For measuring dry ingredients, graduated cups make it easy to obtain the exact amount needed by leveling off with the sweep of a long-bladed spatula or knife, rather than just judging by sight.

*Our Garlic Kitchen Tool is great for cookie bakers! Use it to make Santa’s beard or angel’s hair. Break up clumps of brown sugar by popping it through the press.  Or for more conventional uses, it presses ginger, too, for you stir fry lovers.  You can press a boullion cube for faster dissolving, too.   In case you haven’t seen it in action, you will never need to peel another clove of garlic! Drop the whole thing, skin and all, in the hopper and just press! And you never have to touch raw garlic – scrape it off with the attached tool, rinse and use the same tool to clean the holes – pop in the dishwasher – good to go!* Our 50 sq. ft. of non-bleached Parchment Paper (more than twice what’s available in most retail outlets) will save you time and aggravation when baking! You will never have to wash cookie sheets, you can slide the baked cookies off the sheet/stone immediately and slide the next prepared sheet right on! No waiting for sugars to harden and spatula-ing each cookie off individually. Most will just slide right off the paper onto your cooling rack. If you’re frugal, just wipe off the parchment paper after baking with a soapy sponge/cloth and air dry. Store with your stones or in the drawer with your Saran and aluminum foil for your next cookie baking day. Re-use up to 6-8 times!

* Run out of room for cooling cookies?  Our Stackable Cooling Racks have solved that kitchen problem – stack them up to 6- or 8-high; very sturdy, space saving.  For an easy WOW,  place the rack across your cooked brownies still in the pan, and sprinkle with powdered sugar (visit www.noelskitchen.com for a sugar shaker for $5 that works great for this!). Create a “How’d you DO that?” plate of brownies with a grid pattern! 

 * Our Nylon Kitchen Tools for your non-stick cookware may look like everybody else’s, but have a heat tolerance of 428 degrees.   They’re made to prevent edges from melting, with a special spun-glass process!

* Use the right fat. Recipes calling for butter or margarine will produce good results with either, as long as you use a margarine that contains at least 80 percent vegetable oil. If it’s not clear from the front of the box, check the nutrition label: The margarine should have 100 calories per tablespoon. Margarines with less than 80 percent vegetable oil have a high water content and can result in tough cookies that spread excessively, stick to the pan, or don’t brown well. 

* If you know of someone who would like some extra income, talk with me about becoming and Independent Consultant selling High Quality Kitchen Tools that every family needs in the kitchen. We can schedule an Introductory Show for your family and friends. We’ll get your first shows booked, then get your kit for as little as $50!  An average consultant earns approximately $20-$25 per hour or $80-$100 per show! How’s that for part-time pay!? * For gosh sakes, don’t throw away a product if you lose or break a piece to it. I can order a Replacement Part for most pieces of our tools. * Spiced apple cider: Add our Cinnamon Plus to apple cider or 20 cloves, a stick of cinnamon, a sprinkle of nutmeg and a splash of OJ or a bit of grated orange peel for delicious warm comfort. Rum is optional. * You do not need to attend a Kitchen Show to place an order or book a show. You can contact me, or order online in your slippers – anytime!

Raising Healthy Kids~Healthy Options For Lunch

February 17, 2009 · Posted in Improving Family Life · View Comments 

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Do you ever send your kids to school and wonder what they actually eat? Kids have access to so many less than nutritious foods during the school day: Whether it’s pizza, French fries, soda or cookies, your children face temptations galore. So how can you ensure they eat well during the day? Here are some strategies I found helpful for encouraging healthy lunch habits.

Pack a lunch your kid will like. Eliminate the guesswork by involving your children in the decision-making process. Ask them what foods they would like to have for lunch, and gently steer them toward healthy options. Include at least one “fun food” in their lunch bags so that other kids don’t harass them. Good fun choices include fresh fruit with natural peanut butter for a dip, low-fat string cheese, 100% juice packs (4-ounce size), and sugar-free gelatin or pudding cups.

 Set a good example. We can’t expect our children to eat well if we don’t do the same. Kids will copy what they see, so proper eating habits begin at home. Again, get them involved in the meal planning to educate them about making healthy choices.  You can find resourceful cookbooks and kitchen tool for children by visiting www.noelskitchen.com.  Kids In The Kitchen Workshops for groups, schools and families are available,  if interested please send me an e-mail. I will be happy to send you a list of ideas on what tkitchen tools for kids to purchase, just send me an email, .

Check up on the school cafeteria. If you don’t have time to pack a lunch and you send your children to school with lunch money, make it a point to find out what they may be eating. Ask your school what types of food they offer in the cafeteria.  Most schools will send a monthly lunch calendar home with your children at the end of the previous month or first day of that month. Talk to your school administrator about making changes if the majority of the options are less than desirable.

girlslunchHealthy Options for Lunches: (for school and home) 

  • Go for whole-grain breads. Keep your cupboards stocked with a variety of whole-grain breads. Whole-wheat sliced bread, whole-wheat pita, whole-grain pumpernickel, and whole-grain tortillas are some family-friendly varieties to choose from.  
  • Serve salads. Make hearty, family-worthy Cobb or chef-style salads with dark, leafy greens, tomatoes, avocados, turkey bacon, and lean deli meats. 
  • Consider bean-based soups. Lentil, split pea, and black bean are nutrient-dense, fiber-rich choices that will satisfy the entire family.

boyslunch2Enjoy lean deli meats. Choose lean deli meats like turkey breast, chicken breast, and ham. Make sure you select varieties without added sugars (for instance, avoid honey-baked ham) and serve deli meats with condiments like Dijon mustard and mayonnaise.

The 21st Century Crockpot, A Versatile Baker Every Kitchen Should Have…..

February 15, 2009 · Posted in Main Dishes · View Comments 

coveredbakerA Versatile Baker, It’s the 21st Century Crockpot all family’s need in their kitchen.

 

 

What’s an incredible 30 minute or less dinner? It’s your chance to answer that age-old question, “When’s dinner going to be ready?” with this versatile baker, you can come home at 5:30pm and have dinner on the table by 6pm. This piece is great for marinating, baking (microwave or oven), or keeping your dish warm on the table. It’s a great kitchen tool that will assist you not only in making those quick easy meals but economical as well.

Ideal for transporting dishes to parties and picnics. It will ensure that you always serve with style.

A Chicken Chili with Garlic…

Pertfect for a cold winter’s day     whitechickenchili1

Those of us who enjoy using a crockpot know how savory and hearty those meals can be. I’d like to introduce everyone to the 21st Century Crockpot. This versatile baker can be used in the oven or microwave. Meals can be made in the microwave in undere 30 minutes. Actually most of the meals can be made in 29 minutes or less. I like to tell everyone we have Rachel Ray beat by a minute. If she can do it so can I, even better.

 This baker can bake a 5 pound chicken or turkey breast, 4 pound roast, casseroles and more! This is perfect for creating quick, easy, delicious and economical meals.  Lid seals in juices, keeps flavor in and very easy cleanup. Made of stoneware so it cooks evenly.

My family loves chili so I tried this Chicken Chili with Garlic recipe and there were no leftovers.  If your’re a garlic lover, this is a recipe to try. Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili. Enjoy!

Ingredients:

  • 3 whole heads garlic (about 48 cloves), unpeeled
  • 3/4 tsp salt, divided
  • 3 Tbsp olive oil, divided
  • 1-2  jalapeno peppers(depending on your heat preference)
  • 1 medium onion
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 Tbsp Taco Seasoning Mix ( just omit the salt)
  • 2 cans (15.5 oz each) Great Northern Beans, drained
  • 1 jar (16 oz) salsa verde

Using a 5-in. cutting edge knife, (available at www.noelskitchen.com) slice about 1/4 inch off pointed top of garlic heads to expose cloves. Place garlic cut side up in  Batter Bowl. Sprinkle with 1/4 tsp of the salt and 2 Tb of the oil. Cover batter bowl with lid, microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using the 5-in. cutting edge knife. Chop onion using this cutting edge Chopper. Combine peppers and onion in (DCB)covered baker. Trim and finely dice chicken thighs using a boning knife. Add chicken, seasoning mix, remaining 1/2 tsp salt and 1 Tb oil to baker; mix well using master scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave on HIGH an additional 4-6 minutes or until chicken is cooked through.

Meanwhile, gently squeeze cooked garlic from heads into batter bowl. Discard skins.  Mix ‘n Mash. Add beans and salsa to batter bowl. Transfer bean mixture to (DCB) covered baker, mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

*I served this chili with shredded cheese, sour cream, lime wedges, diced avacado and chopped cilantro.

If you would like more information on how to purchase this versatile baker or any other high quality kitchen tools please visit www.noelskitchen.com or send me an e-mail:

Quick and Easy Kids Dinners

February 14, 2009 · Posted in Kids In The Kitchen, Main Dishes · View Comments 

A quick and easy variation to an American classic recipe. A Kids Dinner Made Easy. This recipe offers kids the opportunity to treat the family with a one-dish meal they can prepare themselves, as long as they have some help with the sauteing and excercise caution with the stove. This is surely a Kid Friendly Recipe your kids will love!

Ingredients

  • 1  1/2 cup Elbow Macaroni
  • 1 cup chopped Celery
  • 1 large chopped Onion
  • 1 can Mushrooms
  • 2 Tbsp. Cooking Oil
  • 1 1/2 pound Groubd Meat
  • Salt and freshly ground Black Pepper
  • 1 tsp. Worcestershire Sauce (optional)
  • 1 large can Tomatoes with Juice
  • 1/2 cup grated Cheese
  1. Cook the macaroni in plenty of boiling salted water. (If you grease the inner edge of the pan top-perhaps with the paper from a stick of butter or margarine-you’ll find the water much more likely to stay where it belongs, instead of boiling over.) Drain the cooked pasta.
  2. Meanwhile, chop the celery and onions: warm the oil, and add the veggies, including the mushrooms; as all this browns, stir in the seasonings. When brown, remove the veggies from the pan, and add the meat to the same pan to brown. With a slotted spoon, remove it to paper towels to drain.
  3. Preheat the oven to 350F. In a casserole dish, layer the macaroni, veggies and meat. Pour tomatoes over the top and sprinkle grated cheese over everything. Cover and bake for about an hour, then uncover and continue baking for another half hour or until everything is toasty and fragrant. Serve to happy diners!


Cooking With Kids Of All Ages

February 13, 2009 · Posted in Improving Family Life · View Comments 

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Supervision is the key to cooking with kids… they develop cooking skills at different rates so it’s important to have an adult introduce children to skills that match their ability levels.  Preparing meals can be more fun and a lot of help when the whole family is involved. Try the following:

All Ages:

  • Require washing hands before helping or independent cooking experiences.
  • Encourage cooperation in the kitchen clean-up.
  • Stress safety with cutting tools, ovens, stove tops and appliances.
  • Provide simple recipes and instructions.
  • Have ingredients on hand for spur-of-the-moment cooking opportunities.
  • Be available for help.

Ages 3 to 5 years:

  • Encourage to “help”-pour or dump ingredients when making cookies, Jell-O etc.
  • Let them have their own set of measuring cups and spoons for the sandbox and wading pool or bath.
  • Let them tear lettuce for salad, wash fruits and vegtables together.
  • Enjoy the clean-up…Let them help wash or dry the dishes.

Ages 4 to 7 years:

  • Allow them to measure some of the ingredients, such as flour, water, or sugar.
  • Allow them to sift dry ingredients.
  • Let them spread butter or peanut butter on bread for sandwiches.
  • Let them stir the batter for muffins, cakes, or pancakes.
  • Children this age can learn to set the table correctly.
  • Ask for decisions such as chocolate or white cake, oatmeal or vanilla cookies.

Ages 6 to 8 years:

  • Let them chop nuts for cookies using a Food Chopper.
  • Children can make peanut butter and jelly sandwiches using a tool that will cut and seal for a mess free sandwich.
  • Allow them to open cans and drain, using a strainer for cans without the mess.
  • Let them grate carrots and raisins and other salads.
  • Let them frost cookies or cupcakes.
  • Show them how to peel potatoes, carrots and apples with a vegatable peeler.
  • Children can use a table knife to cut up cooked potatoes or other soft foods.

Ages 8 to 12 years:

  • Let children this age mix and bake cookies or a cake from a mix, supervising the removal from the oven, setting the oven temperature and timer, and use the mixer, if used.
  • Mix together potato or macaroni salad, including chopping onion, pickle and other ingredients.
  • Turn pancakes or French toast on the griddle.
  • Allow them to make biscuits, Jell-O, pizza or macaroni and cheese or other pre-packaged convenience foods with minimal supervision.

Teens:

  • Presuming they have done the above, let kids this age bake brownies or cakes independently.
  • Encourage them to make an item for a family meal.
  • Incorporate the “science” of cooking, such as what happens with yeast and other leavening agents, and keeping sauces and custards smooth.
  • Encourage kids this age to make something as a gift for a teacher, relative or friend.
  • Encourage learning to prepare a “show off” dish they can fix independently when their own friends come over for dinner. Chili, BBQ beef or chicken, omelets, pizza and soft tacos or taco salad are all suitable and easy.

For Great kitchen products that will enable kids to do a good job in the kitchen, eliminating the frustration and impatience because they can “do it themselves” please visit www.noelskitchen.com or contact me at for some suggestions on great chef products for kids. What do YOUR children do in the kitchen? Please share and let me know!

Mardi Gras Filled King Cake

February 10, 2009 · Posted in Recipes · View Comments 

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No Mardi Gras party is complete without King Cake – the colorful braided brioche that satisfies the sweet tooth. But even more important is what’s hidden in the dough, because whoever gets a slice with a miniature plastic baby inside must supply the next King Cake.
Most locals buy ready-made cakes, though the recipe is simply flour, eggs, butter, yeast and milk or water. The dough can be lightly spiced with cinnamon, nutmeg and citrus zest, or filled with cream cheese and fruit. Then it’s braided into an oval ring to represent a crown and decorated with fondant icing, colored sugar and candies in the Mardi Gras colors: gold for power, green for faith and purple for justice.

Easy Cinnamon King Cake

 2 or 3 – 9.5 oz pkg refrigerated cinnamon rolls (store brand) NOT Pillsbury

Colored sugar (green, yellow, purple)

 Preheat oven to 375°. Unroll each cinnamon roll to make 16 individual strips. Start braiding with 3 strips adding more cinnamon roll pieces when needed to make one long braid. When you finish braiding all the cinnamon rolls, form braid into a circle or oval and bake on Baking Stone for about 15 minutes. Drizzle with glaze and decorate with colored sugar. (see glazed ingredients on next recipe)

 Mardi Gras Filled King Cake

 

1 pkg (8 oz) cream cheese, softened

1/3 cup powdered sugar

½ tsp vanilla extract

2 pkg (8 oz) refrigerated crescent rolls

1 cup lemon pie filling (your choice; lemon matches the mardi gras colors)

 GLAZE:

¼ cup powdered sugar

Milk or juice 

COLORED SUGAR:

1 Tbl (per color) Yellow, green, purple food coloring

Sugar

 Preheat oven to 350°. Beat cream cheese, sugar and extract together until smooth. Separate crescent roll pieces of dough and arrange the pieces on 15-inch stone with long points in center. Push the dough together to cover the stone, leaving center open.

Spread cream cheese mixture over dough. Top with pie filling. Fold dough around outer edge and also fold tips of dough in center. Bake for 25-30 minutes or until golden brown. Mix together powered sugar and juice with Mini-Whipper until smooth. Put sugar in ziploc and add green food coloring, knead well until blended. Repeat for each color. Drizzle with glaze, and then decorate with sugar alternating Mardi Gras colors.

 

 

 


Noel’s Mardi Gras Pampered Kitchen Chef Show

February 10, 2009 · Posted in Online Party Events · View Comments 

 

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Looking for a new kitchen gadget? Are you in search of the perfect gift for a birthday, anniversary or wedding shower? I invite you to join me for this Exciting Online Shopping Party! Thursday, February 26th 12:30pm EST, 9:30am PST.

Invite friends, family and co-workers. Win prizes, play games and have fun! You can browse the online catalog, make your wishlist and make purchases from the comfort of your own home. Guests who spend $60 or more will receive your choice of one Sweet Sprinkle FREE! You won’t find a sweeter deal!

 Sweet Sprinkle Choices include: Sweet Mocha Hazelnut, Sweet Cinnamon or Sweet Carmel. Perfect for ice cream, coffee or your favorite dessert. Prizes to include Season’s Best Cookbook, Bambooo Spoons, Citrus Peeler and more!  Visit Noel’s kitchen at www.noelskitchen.com!


Your probably cooking and entertaining at home more. After all, you’re keeping a close eye on your family budget. The good news is, I can help you.

Noel Chapman is also known as “Noels Kitchen”. Noel became an Independent Consultant selling high quality kitchen tools and teaching others how to make budget friendly meals.

Noel’s Kitchen offers multi-function kitchen tools, easy recipes and simple mealtime preparation techniques that make cooking at home quick, affordable, easy and fun!

Noel will come into your home and entertain you and your friends at your own cooking show! Noel does the work while you and your friends enjoy learning new techniques using high quality kitchen tools to make delicious recipes AND as a host you earn free and fantastic discounted kitchen tools!

If you have an on-the-go family, you need to put dinner on the table in a hurry-and at an affordable price. Learn how you can make recipes that are ready in less than 30 minutes and cost around $2 per serving!

For more information on how you can earn FREE and discounted kitchen products or to purchase quality tools please visit: www.noelskitchen.com
Or send me an email

Interested in earning extra income? I’m thrilled to offer people an opportunity to earn additional income for the important things in their lives. Whether your looking to pay off debt, earn the income you want, enjoy personal freedom or own your own business, start your Pampered Chef business today and reward yourself with a fun and fulfilling earning opportunity.

So Mark Your Calendar, you don’t want to miss this online shopping event! Register for this exciting event at I’m A Shopper!

Visit Noel’s Kitchen Blog for Kitchen Tips, Class Schedules and Recipes.

Featured Recipe: Mardi Gras King Cake

Flexible Business Opportunity For Today’s Economy

February 4, 2009 · Posted in Interested In Working From Home? · View Comments 

saving-money

Have you ever considered the idea of  having a business of your own and having a schedule that is flexible and entertaining? I would love to share an exciting opportunity with you. I can help you earn great income at kitchen shows and there’s a step-by-step plan for building a bigger business if that’s what you want.

In today’s economy, lots of people are looking for another source of income.  Having your own home based business selling our high quality kitchen tools and teaching people how to make affordable meals for their families is a great rewarding investment. The kitchen products we sell people will be used everyday in households.  And the company really looks out for us-they’ve just increased what everyone can earn, right from the start.

Most people know about home kitchen parties. What you may not know is there’s a bigger picture. This is a business that can be as casual or as big as you like. There’s even a car program for career builders. I’d love to share this exciting and rewarding opportunity with you. Please visit www.pamperedchef.biz/noelskitchen (paste link in browser) Or send me an email:

National Wear Red Day-Support The Fight Against Heart Disease

February 3, 2009 · Posted in Improving Family Life · View Comments 

 

gored

I wanted to take a moment to stop and recognize National Wear Red Day.  Please join me and millions of others on Friday, February 6, 2009 for National Wear Red Day.  Everyone can show their support in the fight against heart disease in women by wearing red.  It’s a simple powerful way to raise awareness of heart disease and stroke.

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