Vicki Brown Pampered Chef Independent Consultant

01/11/2021

The slinky!!

01/11/2021

Made Apple Crisp using my Apple Peeler Slicer Corer on this CHILLY evening.

12/01/2020

BROCOLLI PIZZA

INGREDIENTS
Crust
12 oz. (350 g) broccoli florets
2½ oz. (75 g) fresh Parmesan cheese (about 1¼ cups/300 mL grated)
3 oz. (90 g) oz. (90 g) mozzarella cheese (about ¾ cup/175 mL grated)
3 garlic cloves
1 egg
½ cup (125 mL) almond flour
¼ tsp (1 mL) salt
¼ tsp (1 mL) black pepper
Toppings
8 oz. (250 g) fresh mozzarella cheese
1 avocado, pitted
¼ medium red onion
¼ cup (50 mL) prepared pesto (see cook’s tip)
1 cup (250 mL) arugula
½ lemon
DIRECTIONS
Preheat the oven to 425°F (220°C). Place parchment paper onto the Rockcrok® Grill Stone or White Large Round Stone.

Place the broccoli florets into the Manual Food Processor and process until very finely chopped.

Add the broccoli to a medium mixing bowl and microwave, covered, on HIGH, for 2 minutes. Remove the bowl from the microwave.

Use your Adjustable Coarse Grater to grate the Parmesan and mozzarella. Press garlic with the Garlic Press. Add the cheeses and remaining crust ingredients to the bowl and stir until combined.

Place the broccoli mixture onto the stone and spread it evenly, leaving a ½" (1.25-cm) border (see photo in cook's tip). Bake for 20–22 minutes, or until the crust is lightly browned.

Slice the mozzarella and avocado with the Quick Slice. Slice the onion with the Simple Slicer on the No. 1 setting. Top the broccoli crust with pesto, cheese, arugula, avocado, and onion. Use the Citrus Press to juice the lemon over the pizza.

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 200, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Sodium 420 mg, Carbohydrate 9 g, Fiber 4 g, Sugars 2 g, Protein 11 g

Cook's Tips:
To make your own pesto, place 2 cups (500 mL) of basil, ¼ cup (50 mL) of pine nuts, and 1 peeled garlic clove in the Manual Food Processor and process until finely chopped. Add ⅓ cup (75 mL) of olive oil, 1 oz. (30 g) of grated Parmesan cheese, ⅛ tsp (0.5 mL) of salt, and ⅛ tsp (0.5 mL) of black pepper. Process to the desired consistency, removing the lid and scraping down the sides of bowl as needed.

11/30/2020

https://www.pamperedchef.com/pws/vickibrown62

11/29/2020

One of our family favorites!!

11/29/2020

11/28/2020

Missed a few cookie recipes since we were camping.

11/24/2020

11/24/2020

If you have one of our round baking stones, this is so easy!! I use Pillsbury Sugar Cookie. Roll the dough out in a big circle to fit your stone. ( Leave room around the edge for expanding ) Let cool, then use your imagination. Ready made icing from a can and crushed peppermints, chopped Oreos, any candy pieces you love. Cream cheese softened with sugar added, then decorate with fresh sliced fruit. Let the kids help.

11/24/2020

With Direct Ship, we still have plenty of time for Christmas Shopping!!! YAYYYYYY!!!