Tammy's Pampered Kitchen, Ottawa, ON (2026)

06/06/2026

Vegan Soft Serve

Ingredients
¾ cup (175 mL) cashews (see cook's tip)
1 can (13.6 oz./400 mL) full-fat, unsweetened coconut milk
1 cup (250 mL) unsweetened almond or oat milk
½ cup (125 mL) sugar
1 tbsp (15 mL) vanilla extract

Directions
1. Add the cashews and water to a bowl. Cover and microwave it for 5 minutes. Drain and discard the liquid.
2. Add the rest of the ingredients to the Deluxe Cooking Blender. Add the cashews, set the blender to GRIND, and press the wheel to start. (Important Note: The blended mixture should be pourable, with no lumps.)
3. Press the Power Button to turn on the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker, select the soft serve setting, press START, and pour the mixture into the tank.
4. Let the mixture churn until the machine reads "End."
5. Dispense the soft serve into bowls or cones. Add your favorite toppings or sauces, if you’d like

Yield:
8 servings

Cook's Tips:
To soften the cashews, you can either microwave them or let them soak in cool water for 3–5 hours

06/04/2026

Greek Chicken & Artichoke Flatbread

Ingredients
1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tips)
1½ cups (375 mL) fresh parsley leaves, divided
2 garlic cloves, peeled
1 lemon
1 jar (12 oz) marinated artichokes (about 1¼ cups/300 mL), drained
1 tbsp (15 mL) olive oil
¼ tsp (1 mL) each salt and black pepper
4 oz (125 g) feta cheese, divided
8 oz (250 g) mozzarella cheese
2 cups (500 mL) diced cooked chicken breast

Directions
1. Preheat the oven to 400°F/200°C. Brush the Large Bar Pan with oil. Unroll the pizza crust onto the pan and press the dough to the pan edges. Bake on the lowest rack of oven for 17-20 minutes or until the top is golden brown.
2. Meanwhile, coarsely process ½ cup (125 mL) of the parsley in the Manual Food Processor; remove it and set it aside for garnish. Add the remaining parsley and garlic to the processor and process until finely chopped.
3. Zest the lemon using the Microplane® Zester to measure 1 tsp (5 mL). Add the zest, artichokes, olive oil, salt, pepper, and half of the feta to the processor; process until coarsely chopped.
4, Grate the mozzarella using a Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture, and chicken in a Classic Batter Bowl and mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.
5. Remove the pan from oven to a Stackable Cooling Rack. Sprinkle the crust with the remaining mozzarella. Top with the chicken mixture, spreading it to the edges.
6. Cut the flatbread into 16 squares using a Pizza & Crust Cutter. Crumble the remaining feta over the top and sprinkle with the reserved parsley. Serve with the Mini Serving Spatula.

Yield:
8 servings of 2 squares

Cook's Tips:
A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.

06/01/2026

Fruity French Toast Roll Ups

Ingredients
Oil for brushing pan
3 oz (90 g) 1/3 less fat cream cheese (Neufchatel), softened (about 1/3 cup/75 mL)
3 tbsp (45 mL) low-sugar blueberry, strawberry, or raspberry jam
2 eggs
1/4 cup (50 mL) milk
3 cups (750mL) cornflake cereal
10 slices soft white bread
1/2 cup (125 mL) fresh blueberries, chopped strawberries, or raspberries
Powdered sugar or maple pancake syrup

Directions
1. Preheat the oven to 425°F (220°C). Brush the Large Bar Pan with oil using the Chef’s Silicone Basting Brush
2. In a small bowl, combine the cream cheese and jam. Mix well and set aside.
3. In the Small Batter Bowl, whisk the eggs and milk with the Stainless Steel Mini Whisk. Pour the mixture into a Coating Tray.
4. Place the cornflakes into a large resealable plastic bag. Using your hands, crush the cornflakes into very fine crumbs and pour into a second Coating Tray.
5. Stack 2 or 3 bread slices and use a serrated knife to remove the crusts. Roll each bread slice with the Baker’s Roller®. (Bread should be flattened, but not paper thin.)
6. Spread a thin layer of the cream cheese mixture onto one side of each bread slice. Place the fruit in a row on one edge of the bread, then roll tightly.
7. Dip 1 bread slice at a time into the egg mixture, then roll in the cornflake crumbs.
8. Place dipped rolls onto the pan. Bake 12–14 minutes, or until the rolls are lightly browned. Let them stand a few minutes to cool (the fruit gets very hot). Serve with powdered sugar or syrup.

Yield:
5 servings

Cook's Tips:
To soften the cream cheese, place it in small bowl and microwave, uncovered, on HIGH for 10 seconds, then whisk until smooth.

Use one hand to dip rolls into the egg mixture and drop them in the cornflake crumbs, and use your other hand to coat. This will keep your hands from getting coated in the mixture.

You may have a little cream cheese mixture left over. This will vary based on the size of bread used.

06/01/2026

June signals Summer!!
Let's have some fun in the sun...and Grill Out & Chill Out

05/30/2026

Carrot Cake Cookies

Ingredients
Cookies
½ cup (125 mL) butter (1 stick), softened
½ cup (125 mL) brown sugar
¼ cup (60 mL) sugar
1 egg
1 tsp (5 mL) vanilla
1½ cups (375 mL) flour
¾ cup (175 mL) finely grated carrots (about 1 large carrot)
1 tsp (5 mL) cinnamon
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
Oil for greasing

Frosting & Topping
4 oz. (125 g) cream cheese, softened
¼ cup (60 mL) butter (½ stick), softened
¾ cup (175 mL) powdered sugar
1½ tbsp (22 mL) Honey-Walnut Blend
Optional Topping: Chopped walnuts

Directions
1. Preheat the oven to 350°F (175°C).
2. CREAM the butter and sugars in the Deluxe Stand Mixer for 2 minutes and 50 seconds.
3. Add the egg and vanilla and BEAT for 1 minute.
4. Add the remaining cookie ingredients and MIX for 2 minutes.
5. Grease 2 Cookie Sheets and drop 1-tbsp (15-mL) spoonfuls of the batter 3" (7.5 cm) apart. Bake for 10–12 minutes, or until the edges start to brown.
6. Let the cookies cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
7. BEAT the cream cheese and butter in a clean stand mixer bowl for 2 minutes. Add the remaining frosting ingredients to the bowl and MIX for 2 minutes.
8. Once the cookies have cooled completely, spread the frosting on top. Sprinkle with chopped walnuts, if you’d like.

Yield:
25-28 servings

Cook's Tips:
Letting the cookies cool on the pan helps them set before transferring to a cooling rack.

These cookies bake much faster than carrot cake, so grate the carrots finely to ensure they cook through.

05/29/2026

Pressure Cooker Chicken Tetrazzini

Ingredients
Pressure Cooker Pasta
2 tbsp (30 mL) butter
1 onion, chopped
8 oz (250 g) mushrooms, sliced
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
8 oz (250 g) linguine pasta, broken in half
2 cups (500 mL) low sodium chicken broth
1¼ cups (300 mL) milk, divided
1 cup (250 mL) frozen peas
1 lb. (450 g) boneless skinless chicken thighs, cubed into 1” (2.5 cm) pieces
4 oz (125 g) cream cheese
1 tbsp (15 mL) cornstarch
2 oz (60 g) Parmesan cheese, finely grated (1 cup/250 mL) plus more for serving

Crumb Topping
1 tbsp (15 mL) butter
1 cup (250 mL) panko breadcrumbs
⅛ tsp (0.5 mL) each salt and pepper
¼ cup (60 mL) parsley leaves, chopped
Zest of 1 lemon, optional

Directions
1. Set the Deluxe Multi Cooker to SEAR on high for 5 minutes. Melt the butter and add the onion, mushrooms, salt and pepper. Cook until softened, about 3 minutes. Press CANCEL.
2. Add the pasta, layering it so the dry pasta is crisscrossed over each other several times. Add the broth, 1 cup (250 mL) milk, peas, and chicken on top of the pasta.
3. Set to CUSTOM high pressure for 5 minutes. When the timer is up, press CANCEL and manually release the steam.
4. Meanwhile, melt 1 tbsp (15 mL) butter in a small skillet over medium heat. Add the breadcrumbs, salt, and pepper. Cook until golden-brown and toasted, about 3 minutes, stirring often. Combine the breadcrumbs with the parsley and lemon zest, if using; set aside.
5. Whisk together the cornstarch and remaining milk in a small bowl. Microwave for 20-30 seconds, or until thickened.
6. When the pasta is done, add the cream cheese, Parmesan, and the cornstarch mixture to the pasta and stir until the cheeses have melted and a smooth sauce has formed.
7. Stir in half of the toasted breadcrumb mixture into the pasta to help it thicken. Serve the pasta with the remaining breadcrumbs and additional Parmesan, if you’d like.

Yield:
6 servings

Cook's Tips:
Spaghetti would work, too, instead of linguine!

Tetrazzini is also traditionally made with turkey. You can swap the chicken for turkey breast, if you’d like.

The lemon zest adds a nice citrus aroma that makes this dish taste light and refreshing!

05/28/2026

Blackberry Cashew Smoothie Bowl

Ingredients
¼ cup (60 mL) milk of your choice
¼ cup (60 mL) plain 2% low-fat Greek yogurt
¼ cup (60 mL) unsalted cashews
1 frozen banana, cut into 1" (2-cm) chunks
1 cup (250 mL) fresh blackberries
½ cup (125 mL) fresh blueberries
Optional toppings: blueberries, blackberries, sliced bananas, cashews

Directions
1. Add all the ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
2. Top the smoothie bowl with the toppings of your choice.

Yield:
1 serving

05/25/2026

Pressure Cooker Pot Roast With Mashed Potatoes

Ingredients
Roast
1 tbsp (15 mL) canola oil
2 lbs. (1 kg) boneless chuck roast
1 tsp (5 mL) each dried oregano and thyme leaves
½ tsp (2 mL) each salt and black pepper
1 medium onion, sliced
1 lb. (450 g) fresh carrots, peeled and cut into 4" (10-cm) pieces
½ cup (125 mL) low-sodium chicken broth

Mashed Potatoes
1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half
½ cup (125 mL) low-sodium chicken broth
2 garlic cloves, pressed
2 tbsp (30 mL) butter
1 tsp (5 mL) salt

Directions
1. Set the Deluxe Multi Cooker to SEAR on high. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Multi Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.
2. Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**
3. For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.
4. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out. Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.
5. Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*

Yield:
6 servings

Cook's Tips:
Safety Tips: * The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. **Use oven mitts or tongs to lower the wire rack into the inner pot. †Use oven mitts or grips to remove the ceramic pot from the inner pot.

05/23/2026

Cinnamon Roll Bake

Ingredients
½ cup (125 mL) flour
½ cup (125 mL) oats
¼ cup (60 mL) butter, softened (½ stick)
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) ground cinnamon
Oil for greasing
2 pkgs (12.4 oz./351 g each) refrigerated cinnamon rolls, cut into quarters, icing reserved
1 cup (250 mL) fresh blueberries
½ cup (125 mL) heavy cream
2 oz. (60 g) cream cheese, softened
1 lemon, zested

Directions
1. Combine the flour, oats, butter, sugar, and cinnamon in a bowl. Use a fork to cut in the butter until the mixture is crumbly; set aside.
2. Set the Deluxe Air Fryer & Oven to CONV. BAKE for 18 minutes.
3. Scatter the cinnamon rolls evenly on a greased Sheet Pan, then nestle in the blueberries. Drizzle the cream on top and sprinkle with the crumble topping.
4. When the display says, “Add Food,” add the Sheet Pan to the oven (on the Wire Rack) and press START. Rotate the pan halfway through cooking.
5. Meanwhile, combine the reserved icing with the softened cream cheese and lemon zest.
6. Remove the pan and drizzle with the icing.

Yield:
8 servings

Cook's Tips:
You can use blackberries, raspberries, or try a combination.

Tammy's Pampered Kitchen

06/06/2026

06/04/2026

06/01/2026

06/01/2026

05/30/2026

05/29/2026

05/28/2026

05/25/2026

05/23/2026

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