http://pamperedchef.com/pws/vschuerr

Vicki Schuerr Pampered Chef Consultant, Conover, WI (2026)

05/07/2026

Dill Pickle Potato Salad
0.0 (No Reviews)

Prep 10 min

|

Ready in 130 min

This fresh, tangy twist on a classic side adds big flavor with zero fuss, making every summer meal feel brighter and easier to pull together.

Ingredients
3 lbs. (1.4 kg) small gold potatoes, quartered
2 tsp (10 mL) salt
½ cup (125 mL) dill pickle brine
2 stalks celery, cut into chunks
4 whole dill pickles, cut into chunks
2 green onions, sliced
½ cup (125 mL) mayonnaise
½ cup (125 mL) Greek yogurt
1 tbsp (15 mL) All-Purpose Dill Mix
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
Optional Toppings: 3 hard-boiled eggs (chopped), chopped bacon
Directions
Add the potatoes and salt to the 8-qt. (7.6-L) Stainless Steel Stock Pot with enough water to cover them. Bring to a simmer over medium-high heat and cook until fork tender, about 10–15 minutes. Drain, then pour the pickle brine over the potatoes in a colander (see cook’s tip). Set aside.
PULSE the celery and pickles in the Electric Twist & Chop until finely chopped. Add to a large mixing bowl.
Add the remaining ingredients (except the eggs) to the bowl and mix to combine. Gently toss the potatoes and eggs in the dressing. Chill until cold, at least 2 hours.
Top with bacon, if you’d like.
Yield:
12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 5 g

Cook's Tips:
Here’s a foolproof way to make hard-boiled eggs: Place the eggs in a sauce pan with enough cold water to cover them. Bring the water just to a boil, then remove the pan from the heat. Let the eggs stand, covered, for 20 minutes. Then take the eggs out of the pan and place them in ice cold water until they’re completely cooled. Then peel and chop.

Pouring a little pickle brine over the hot potatoes right after draining infuses extra tangy flavor and helps them cool faster.

For a Southwest-style potato salad, swap the dill pickles for corn, ½ cup (125 mL) of cheddar cheese, and a sprinkle of barbecue seasoning.

You can double this recipe and serve in the On-the-Go 5-qt. (4.7-L) Serving Bowl.

05/07/2026

Chicken Divan
4.3

Prep 5 min

|

Ready in 45 min

With ingredients you already have in your kitchen, and such little prep time, this Chicken Divan is comfort food at its finest!

Ingredients
4 cups (1 L) chicken broth
1½ cups (375 mL) sour cream
1 cup (250 mL) mayonnaise
½ cup (125 mL) milk
1 small lemon, juiced
4 garlic cloves, pressed
½ tsp (2 mL) paprika
1 lb. (450 g) penne pasta
1 lb. (450 g) chicken tenders, cut into 1" (2.5-cm) pieces
1 lb. (450 g) frozen broccoli florets
8 oz. (250 g) cheddar cheese, coarsely grated (2 cups/500 mL), divided
1 cup (250 mL) panko breadcrumbs
2 tbsp (30 mL) butter, melted
1 tsp (5 mL) Garlic & Herb Rub
Directions
Preheat the oven to 425°F (220°C). Whisk together the broth, sour cream, mayonnaise, milk, lemon juice, garlic, and paprika in a large bowl.

Add the pasta, chicken, broccoli, and 1 cup (250 mL) of the cheese to the 16” x 12” (40.5-cm x 30.5-cm) Cast Aluminum Roasting Pan in the order listed. Pour the sour cream mixture over the top. Cover with foil and bake for 25 minutes. Combine the breadcrumbs, butter, and rub; set aside.

Remove the pan from the oven and uncover. Sprinkle the remaining cheese and the breadcrumb mixture over the top. Bake, uncovered, until the pasta is al dente, about 15 minutes. Let it stand for 10 minutes before serving.

Yield:
12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 580, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 45 g, Fiber 3 g, Sugars 5 g (includes 0 g added sugar), Protein 19 g

Cook's Tips:
This recipe makes great leftovers! Transfer leftovers into a freezer-safe container and freeze for up to 3 months.

05/06/2026

Orange Sherbet
0.0 (No Reviews)

Prep 5 min

|

Ready in 60 min

Ingredients
2 cups (500 mL) orange juice
¾ cup (175 mL) sugar
½ cup (125 mL) heavy cream
½ cup (125 mL) whole milk
Directions
Add all the ingredients to a large bowl with a spout. Whisk for 2–3 minutes, or until the sugar is completely dissolved.
Press the Power Button to turn on the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker, select the soft serve setting, press to start, and pour the mixture into the tank.
Let the mixture churn until the machine reads "End."
Dispense the sherbet into bowls or cones.
Yield:
8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 15 mg, Carbohydrate 27 g, Fiber 0 g, Sugars 25 g (includes 19 g added sugar), Protein 1 g

Cook's Tips:
Switch up the flavor by using lemonade, limeade, or your favorite fruit juice instead of orange juice.

05/06/2026

High-Protein Cheesecake Soft Serve
5.0

Prep 5 min

|

Ready in 60 min

This creamy, tangy soft serve tastes like cheesecake and gives you a little protein boost that keeps you feeling good.

Ingredients
1½ cups (375 mL) full-fat cottage cheese (see cook’s tips)
1¾ cups (425 mL) whole milk (see cook’s tip)
½ cup (125 mL) sugar
1 tbsp (15 mL) vanilla
Optional Toppings: Pie filling, crushed graham crackers
Directions
Place the cottage cheese, milk, sugar, and vanilla in the Deluxe Cooking Blender. Blend on CUSTOM BLEND speed 2 for at least 30 seconds, or until completely smooth. (Important Note: The blended mixture should resemble cream and be pourable, with no lumps.)
Set the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker to soft serve and press START. Slowly pour in the mixture.
Let the soft serve churn until the machine reads, “END,” about 45 minutes.
Dispense the soft serve into bowls and top with pie filling and crushed graham crackers, if you’d like.
Yield:
8-10 servings
Nutrients per serving:
U.S. nutrients per serving (about ½ cup/125 mL): Calories 180, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 18 g, Fiber 0 g, Sugars 17 g (includes 13 g added sugar), Protein 6 g

Cook's Tips:
Always use full-fat cottage cheese and whole milk for the best results.

Getting the measurements right is key! The sugar-to-fat ratio is what helps it freeze perfectly. Measure the cottage cheese with a dry measuring cup or the dry/solids side of the Measure-All® Cup.

05/05/2026

Sriracha Shrimp Tacos
5.0 (1 Review)

Prep 10 min

|

Ready in 25 min

Spicy sauteed shrimp with a simple cilantro lime slaw and a creamy sriracha peanut sauce is serious flavor all in a taco!

Ingredients
Tacos
1 tbsp (15 mL) butter
1 lb. (450 g) large shrimp (31–40 count), peeled, deveined, and tails removed
1 tbsp (15 mL) Honey Sriracha Seasoning
8 6" (15-cm) corn or flour tortillas
Optional: Chopped cilantro
Slaw
2 cups (500 mL) coleslaw mix
⅓ cup (75 mL) cilantro, chopped
2 green onions, sliced
½ lime, juiced (1 tbsp/15 mL)
⅛ tsp (0.5 mL) salt
Sauce
¼ cup (60 mL) creamy peanut buttter
2-3 tbsp (30-45 mL) water, divided
1 tbsp (15 mL) reduced-sodium soy sauce
2 tsp (10 mL) Honey Sriracha Seasoning
1 garlic clove, pressed
Directions
Melt the butter in a 12" (30-cm) skillet over medium heat. Season the shrimp with the seasoning in a medium bowl.

Add the shrimp to the skillet and cook, stirring occasionally, until pink and opaque, 3–4 minutes.

Combine all the ingredients for the slaw and refrigerate until ready to use.

For the sauce, combine the peanut butter, 2 tbsp (30 mL) of the water, soy sauce, seasoning, and garlic. Thin out the sauce with additional water if it’s too thick.

To serve, fill each tortilla with 3–4 shrimp. Top with the slaw, a drizzle of the sauce, and additional chopped cilantro, if you’d like.

Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving (2 tacos with corn tortillas): Calories 230, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 150 mg, Sodium 1,060 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 3 g (includes 1 g added sugar), Protein 20 g

Cook's Tips:
Easy Change-Ups
Chicken Choice: Not a fan of shrimp? Try this recipe with diced chicken tenders. Cook in the skillet until 165°F (74°C), about 7–8 minutes, turning once.

Seafood Salad: You can double the slaw recipe and omit the tortillas. Serve the shrimp on top of the slaw with the sauce drizzled over the top.

Summertime Slaw: This recipe is great with broccoli slaw or Brussels sprouts slaw!

One More Reason to Season: When you run out of Honey Sriracha Seasoning, try using Chili Lime Rub or Chipotle Rub for a delicious new take on this recipe.

05/05/2026

Turkey Taco Ring
5.0 (4 Reviews)

Prep 10 min

|

Ready in 35 min

This classic Pampered Chef recipe is a family favorite.

Ingredients
Taco Ring
1 small red onion, divided
1 lbs. (450 g) 93% lean ground turkey
2½ tbsp (37 mL) Everything Taco Seasoning
6 oz. (175 g) cheddar cheese (1¼ cups/300 mL grated)
2 pkg (8 oz. or 235 g each) reduced-fat refrigerated crescent rolls
1 egg white, lightly beaten
Salsa & Toppings
1 small jalapeño pepper, seeded
½ cup (125 mL) loosely packed fresh cilantro
1 tbsp (15 mL) fresh lime juice
1 garlic clove
¼ tsp (1 mL) salt
1 cup (125 mL) grape tomatoes
2 cups (500 mL) thinly sliced romaine lettuce
Directions
Preheat the oven to 375°F (190°C). Brush the Large Round Platter with oil using the Chef’s Silicone Basting Brush.

Cut the onion in half. Use the Food Chopper to chop half of the onion; set aside the remaining half for the salsa. Cook the onion, turkey, and rub in the 12" (30-cm) Nonstick Skillet over medium heat for 10–12 minutes, or until the turkey is no longer pink, using the Mix ‘N Chop to break it into pieces. Drain, if necessary. Transfer turkey mixture to Classic Batter Bowl.

Meanwhile, use the Quick Prep Food Grater fitted with the coarse grating blade to grate the cheese. Stir 1 cup (250 mL) of the cheese into the turkey mixture.

Unroll the crescent dough and separate it into 16 triangles. Arrange the wide ends about 1" (2.5 cm) away from the inner ring of the platter. The points should extend over the edge of the platter. Flatten the wide ends of the wide ends of the dough with the Baker’s Roller®.

Use the Large Scoop to distribute the filling evenly over the dough. Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.

Brush the ring with the egg white and sprinkle with the remaining cheese. Bake for 20–25 minutes, or until the crust is golden brown.

Meanwhile, for the salsa, cut the remaining onion and jalapeño into chunks. Place the onion, jalapeño, cilantro, lime juice, garlic pressed with the Garlic Press, and salt into the Manual Food Processor, and process until coarsely chopped. Add the tomatoes and process until the mixture reaches the desired consistency.

Remove the stone from the oven. Serve with salsa and shredded lettuce.

05/04/2026

Crispy Chip Chicken
0.0 (No Reviews)
Everybody wants to know the secret to your crispy oven-baked chicken. Do you dare tell them?

Ingredients
4 1/2 cups chili cheese or barbecue flavor corn chips, coarsely broken
1 egg
1 tablespoon milk
1 broiler-fryer chicken, cut up (3-3 1/2 pounds)
2 tablespoons butter or margarine
Directions
Preheat oven to 375°F. Place chips in large resealable plastic bag. Using Baker's Roller®, crush chips to make 2 cups coarse crumbs. Pour into Deep Dish Pie Plate and set aside.

In Classic Batter Bowl, mix egg and milk using Stainless Whisk.

Rinse chicken pieces under cold running water and pat dry with paper towels. Trim off any extra skin or fat using Professional Shears. Dip chicken in egg mixture, on piece at a time, then roll in crumbs to coat evenly. (press crumbs against the chicken so they will stick.) Place chicken, meaty side up, in Rectangular Baker. Sprinkle chicken with any crumbs. (Discard egg mixture.)

Place butter in Small Micro-Cooker®. Microwave on HIGH 30 seconds or until melted. Slowly pour butter over chicken.

Yield:
6 servings
Nutrients per serving:
Approximately 450 calories and 30 grams of fat

Cook's Tips:
You can use regular flavor corn chips instead of the chili cheese corn chips. Just add 2 teaspoons chili powder to the crumbs.

It's important to practice food safety rules when cooking with chicken. Always wash your hands, cutting board, tools and work surface with hot, soapy water immediately after handling raw chicken to prevent spreading bacteria to other foods.

05/04/2026

Pomegranate-White Chocolate Cheesecake
5.0 (1 Review)
Ingredients
Crust & Filling
14 crème-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:
Yield: 16 servings
Nutrients per serving:
Calories 410, Total Fat 29 g, Saturated Fat 16 g, Cholesterol 115 mg, Sodium 270 mg, Carbohydrate 31 g, Fiber 0 g, Protein 7 g

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.

05/03/2026

Save for Cinco De Mayo 😋

Check my sight for more great recipes and products for your Tuesday

Pamperedchef.com/pws/vschuerr

Guacamole Variations
0.0

Prep 2 min

|

Ready in 5 min

Get three creative ways to jazz up guacamole for your next taco night.

Ingredients
Spicy Pineapple
1.5 cups (375 mL) prepared guacamole
1 tsp (5 mL) Everything Taco Seasoning, plus additional for topping
1/2 cup (125 mL) finely chopped pineapple (fresh, frozen or canned)
Roasted Corn
1.5 cups (375 mL) prepared guacamole
1 tsp (5 mL) Crushed Peppercorn & Garlic Rub
1/2 cup (125 mL) charred corn (see cook's tip), plus additional for topping
Barbecue Bacon
1.5 cups (375) prepared guacamole
1 tsp (5 mL) Smoky Barbecue Rub
1/2 cup (125 mL) chopped, cooked bacon (about 4 slices), plus additional for topping
Directions
Combine all the ingredients for your variation. Add reserved toppings and additional seasoning, if you’d like.

Serve with chips, veggies, or as part of a taco bar.

Yield:
16 servings of 2 tbsp (30 mL)
Nutrients per serving:
Spicy Pineapple: U.S. nutrients per serving: Calories 45, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 2 g (includes 0 g added sugar), Protein 1 g

Roasted Corn: U.S. nutrients per serving: Calories 50, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 5 g, Fiber 0 g, Sugars 2 g (includes 0 g added sugar), Protein 1 g

Barbecue Bacon: U.S. nutrients per serving: Calories 50, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 2 g

Cook's Tips:
To make your own roasted corn, toss ½ cup (125 mL) of frozen corn with 1 tsp (5 mL) of oil. Spread on a small sheet pan and broil in the oven or Deluxe Air Fryer & Oven for 3–5 minutes, or until charred.

Vicki Schuerr Pampered Chef Consultant

05/07/2026

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