https://linktr.ee/whiskitupwithashley

Whisk it up with Ashley Chapman, Millersville, MO (2026)

11/05/2026

Ever put broccoli in the oven thinking it’s going to come out all crispy…and it’s just soft? 😂🥦

Check your pan. You might have too much on it.

It’s tempting to squeeze everything onto one pan to save washing another dish. But when the veggies are packed together, the moisture they release gets trapped, so they steam instead of getting those browned edges.

Here’s what helps:

🥦 Dry them off after washing. Especially broccoli—all those little tops hold water!

🥦 Leave a little room between the pieces. If you’re having to pile them up, it’s time for another pan.

🥦 Let the oven fully preheat before putting them in. Around 425°F works well for many veggies. Just keep an eye on them since smaller pieces cook faster.

That extra pan is a little annoying to wash, but so is eating soggy Brussels sprouts when you wanted crispy ones. 😂

Save this for your next dinner—or send it to whoever keeps asking why their veggies won’t brown!

Which gives you the most trouble getting crispy—potatoes, broccoli or Brussels sprouts?

11/04/2026

Chicken Parmesan is already good…but putting it inside GARLIC BUTTER SLIDERS might be the best decision I’ve made all week. 😂🧄

You know those dinners where you eat one while you’re standing at the counter, then put two more on your plate? This would be one of those. 🤣

We’re using Hawaiian rolls and fully cooked breaded chicken strips, so there’s no breading chicken or frying anything. Just crisp up the chicken, pile everything onto the rolls, and brush on that garlic butter.

🧄 Garlic Butter Chicken Parmesan Sliders
Makes 12 sliders

Here’s what you’ll need:
• 1 package Hawaiian rolls (12 count)
• 12–16 oz. fully cooked breaded chicken strips
• ¾ cup thick marinara sauce, warmed
• 6 slices mozzarella cheese
• ¼ cup grated Parmesan cheese
• 3 tbsp. butter, melted
• 2 garlic cloves, minced
• ½ tsp. Italian seasoning
• Optional: chopped parsley and extra warm marinara for dipping

Let’s get dinner going:

1. Cook your chicken according to the package directions until it’s hot and crispy. Cut the bigger pieces down so they fit on the rolls.
2. Set the oven to 350°F. Slice the rolls in half horizontally, leaving them connected. Set the bottom half on your room-temperature Pampered Chef Stoneware Bar Pan.
3. Layer on half the mozzarella, then the chicken. Spoon the marinara over the chicken, sprinkle on the Parmesan, and finish with the rest of the mozzarella. Add the top rolls.
4. Stir the garlic and Italian seasoning into the melted butter. Grab your Silicone Basting Brush and brush it over the tops, getting those edges, too!
5. Loosely cover with foil and bake for 10 minutes. Take the foil off and bake another 5–8 minutes, until the cheese is melted and the tops are golden. Give them a couple of minutes to sit before cutting them apart.

Now, don’t get carried away with the marinara. I know it’s tempting, but too much sauce means soggy rolls—and we went to all that trouble for crispy chicken! 😂

Keep the chicken and cheese against the bottom buns, spoon a little thick sauce over the chicken, and put extra on the table for dipping.

Save this one for the next time you’re staring into the freezer wondering what to make. ❤️

Chicken Parmesan sliders or meatball sliders—which would disappear first at your house?

11/03/2026

You know how you grab the $3.49 bag instead of the $5.99 bag because…well, it’s cheaper? 😅🛒

Sometimes it’s worth taking a second look.

Let’s say you’re buying rice:

🍚 The 16-ounce bag is $3.49—about 22¢ an ounce.
🍚 The 32-ounce bag is $5.99—about 19¢ an ounce.

You’d need TWO of the little bags to get the same amount. That’s $6.98 compared to $5.99—almost a dollar more for the same rice!

And when you’re buying several things, those little differences can add up.

That’s where the smaller unit price on the shelf tag helps. It tells you what you’re paying per ounce, pound or item, so you don’t have to stand in the aisle figuring it all out on your phone. 😂

Just check that both tags use the same measurement. If one shows the price per ounce and the other shows the price per pound, you’ll need to convert them first.

This comes in handy with cereal, pasta, shredded cheese, coffee…even the snack bags that somehow seem to have more air in them every time we shop. 👀

But don’t feel like you HAVE to buy the bigger package. If you won’t use it, don’t have room to store it, or need to keep today’s total down, the smaller one might make more sense for you.

A good deal still has to fit your budget and what your family will eat. 💛

Save this for your next grocery trip, or send it to the person you shop with!

Do you check the unit price, or are you usually grabbing what looks cheaper and moving on?

11/02/2026

Whoever decided pretzels were just for SNACKING clearly never put them on CHICKEN. 😂🥨

If you’re tired of the same chicken dinners, here’s one to save. Pretzel-crusted chicken with honey mustard for dipping and roasted broccoli on the side. Nothing fancy, just a different way to use that chicken in the fridge!

🥨 Crispy Honey Mustard Pretzel Chicken & Roasted Broccoli
Serves 4

You’ll need:

• 1½ lbs. chicken tenders
• 1½ cups crushed pretzels, measured after crushing
• ⅓ cup finely grated Parmesan
• 1 tsp. garlic powder
• ½ tsp. smoked paprika
• ¼ tsp. black pepper
• 4 cups broccoli florets
• 1 tbsp. olive oil, plus a little for the pan
• Salt and pepper for the broccoli

For the honey mustard, stir together:

• ¼ cup Dijon mustard
• 3 tbsp. honey
• ¼ cup mayonnaise

Here’s how to make it:

1. Heat your oven to 425°F and lightly grease your Pampered Chef Large Sheet Pan.
2. Put about ¼ cup of the honey mustard in a separate bowl for the raw chicken. Save the rest for dipping.
3. Mix the crushed pretzels, Parmesan, garlic powder, paprika and pepper in a shallow dish.
4. Pat the chicken dry, then brush on a thin layer of honey mustard with your Silicone Basting Brush. Press the chicken into the crumbs and place on one side of the pan. Throw away any sauce or crumbs that touched raw chicken.
5. Toss the broccoli with olive oil, salt and pepper. Spread it on the other side. If the pan’s crowded, use a second one so everything has room to crisp up.
6. Bake for about 15–20 minutes. Check the thickest part of the chicken with a thermometer—it needs to reach 165°F. The broccoli should be tender with browned edges.

Don’t get carried away crushing those pretzels! Leave some little chunks in there for texture. And wait to dip your chicken until you’re eating so that coating stays crunchy.

Would you try pretzel-crusted chicken, or are you sticking with regular breadcrumbs?

11/01/2026

Before you eat the leftover Halloween candy straight from the bowl … we need to talk about BROWNIES. 😂🍫

Those few peanut butter cups, broken chocolate bars, and little caramel pieces? They’re about to become the BEST part of dessert. 😍

These Loaded Halloween Candy Brownie Bars have rich, fudgy centers, pockets of melted candy, and a little flaky salt to balance all that sweetness!

📝 Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 cup roughly chopped chocolate candy and peanut butter cups
• ¼ cup soft caramel baking bits
• ½ cup additional chopped candy, for topping
• Flaky salt, optional

👩‍🍳 Let’s Bake!

1️⃣ Preheat your oven to 350°F. Lightly grease a room-temperature Fully Glazed Stone Rectangular Baker.

2️⃣ Whisk the melted butter and sugar together. Whisk in the eggs and vanilla until well combined.

3️⃣ Add the cocoa, flour, and salt. Use your Mix ’N Scraper to gently fold everything together just until no dry streaks remain.

4️⃣ Fold in the 1 cup of chopped chocolate candy and the caramel bits. Spread the batter evenly in the baker.

5️⃣ Bake for 30–38 minutes, checking near the end. The edges should be set, and a toothpick inserted into a brownie section should have moist crumbs without wet batter. Melted candy can make the toothpick look gooey, so check a second spot!

6️⃣ Let the brownies cool for about 10 minutes before gently pressing the reserved chocolate candy onto the warm brownies. Add candy-coated pieces once the surface has cooled if you want to help preserve their colors. Finish with a small pinch of flaky salt.

7️⃣ Cool completely before slicing into 24 bars. The hardest step? Waiting. 😂

💡 My Candy Timing Rule: Some Goes In. Some Goes On.

Chocolate bars and peanut butter cups melt into delicious little pockets inside the brownies. Candy-coated pieces may crack or bleed color during baking, so save those for decorating afterward.

Stick with chocolate-based candy and soft caramel bits here—save the gummies, hard candy, and licorice for another treat!

The Fully Glazed Stone Rectangular Baker + Mix ’N Scraper make a handy pair for mixing, spreading, and serving this candy-bowl makeover. 🧡

📌 Save this recipe for the post-Halloween candy stash, and share it with someone who always ends up with the extra candy!

👇 What’s the FIRST Halloween candy you would chop up for brownies? Mine would have to include peanut butter cups! 🍫🥜

10/31/2026

Halloween is chaotic enough without somebody asking what’s for dinner while you’re handing out candy. 😂🎃

Between finding costume pieces, answering the door and trying to keep the candy bowl filled…dinner needs to be EASY.

Here’s my 🎃 Halloween Help-Yourself Dinner Rule:
Choose one slow-cooker meal, set out a few toppings, and let everyone build their own plate!

Think:
🥪 Shredded chicken + buns + pickles + slaw
🍲 Chili + shredded cheese + crackers
🌮 Taco filling + tortillas + salsa

That’s where the Pampered Chef Deluxe Home & Away Slow Cooker fits into a busy evening—one main dish ready to serve, with simple sides that don’t need much attention.

💡 My kitchen tip: Follow a tested slow-cooker recipe and plan backward from dinner time. Once fully cooked, keep food hot at 140°F or above, checking with a food thermometer. The warm setting is for holding cooked food, not cooking it. (ask.fsis.usda.gov, ask.fsis.usda.gov)

Keep cold toppings refrigerated until serving, then put out small portions as needed.

A warm sandwich or bowl of chili between costume changes? That sounds like a Halloween dinner win to me. 🙌🎃

On Halloween, are you cooking dinner, ordering pizza or letting everyone snack? 👇

10/30/2026

Somebody finally figured out how to make LASAGNA without all those layers…and I am HERE for it. 😂🧀

Cheesy ravioli, savory Italian sausage, creamy ricotta and bubbly golden mozzarella…this is the kind of cozy dinner that makes everyone wander into the kitchen asking, “Is it ready yet?” 😍

Save this Lazy Ravioli Lasagna Bake for a night when you want comfort food with fewer steps!

📝 Ingredients
• 1 lb. Italian sausage, casings removed
• 24–25 oz. refrigerated cheese ravioli
• 32 oz. marinara sauce
• 1 cup ricotta cheese
• 1 tsp. Italian seasoning
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan, divided
• Optional: fresh basil or parsley

👩‍🍳 Let’s make it!

1️⃣ Heat oven to 375°F. Brown the sausage in a skillet, breaking it into crumbles. Drain excess grease, then stir in the marinara.

2️⃣ Mix ricotta with Italian seasoning and ¼ cup Parmesan.

3️⃣ Spread about 1 cup of the meat sauce across the bottom of your Fully Glazed Stone Rectangular Baker. Add half the uncooked refrigerated ravioli in an even layer.

4️⃣ Build the layers in this order: spread half of the ricotta mixture over the ravioli, then spoon over half of the remaining meat sauce. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Add the remaining ravioli in an even layer, followed by the remaining ricotta mixture and remaining meat sauce. Finish with the remaining 1 cup mozzarella and ¼ cup Parmesan.

5️⃣ Cover tightly with foil, tenting it slightly above the cheese. Bake 35 minutes. Uncover and bake another 15–20 minutes, until bubbling in the center and the ravioli is tender. If needed, cover again and continue baking until heated through.

6️⃣ Rest 10 minutes before serving. That little pause helps those cheesy scoops hold together! 🧀

💡 Ashley’s kitchen tip: The Moisture Balance Rule

Ravioli makes the shortcut possible, but enough sauce + covered baking helps it cook without drying out. Spread sauce across the bottom and over the ravioli, then keep it covered for the first part of baking. Uncover toward the end for that golden cheese finish!

👉 This recipe uses refrigerated ravioli. Frozen ravioli will need additional covered baking time; check the package directions.

My Mix ’N Scraper makes mixing the ricotta and scraping every creamy bit from the bowl easy. Paired with the Fully Glazed Stone Rectangular Baker, it’s a cozy dinner worth bringing straight to the table. ❤️

Are you team traditional lasagna or team shortcut lasagna? 👇

10/29/2026

🧠 Thursday — “The Freezer Burn Mystery”

Why does the chicken you froze to save money sometimes come back looking like it survived a snowstorm? 😂❄️

You bought the family pack, froze the extra, and felt pretty good about saving money on dinner. Then, a few weeks later, you pulled it out and found a dry, frosty mystery package. 🥴

That’s probably freezer burn. It happens when moisture escapes from the food and air gets to it, leaving behind those dry, leathery spots.

Here’s my simple AIR, LABEL & ROTATE rule to help keep your frozen food in better shape. 👇

❄️ AIR: Keep as much air out as possible.
Use freezer-safe bags or containers, press out as much extra air as you can, and seal everything well. If your meat is still in that thin store packaging, add another layer of freezer-safe protection.

✍️ LABEL: Write down what it is and when you froze it.
“Chicken breasts — Oct. 29” is a lot more helpful than “I think that’s chicken.” 😂 Label everything before it goes into the freezer so you can actually read it later.

🔄 ROTATE: Put older food in front.
Place newer packages behind the older ones. Otherwise, those good intentions at the back of the freezer can disappear for months.

💡 Does freezer burn mean the food is unsafe?
Not necessarily. Freezer burn can affect the flavor and texture, but it doesn’t automatically make food unsafe if it was handled properly and stayed frozen at 0°F or below.

A few extra seconds of prep can help protect the food you already paid for. 🙌

📌 Save this for your next grocery haul, and send it to your favorite bulk-buying buddy!

What’s the oldest mystery item hiding in your freezer right now? 😂👇

10/28/2026

Pizza night and quesadilla night couldn’t decide who was cooking…so THIS happened. 😂🍕

Golden, crispy tortillas. Melty mozzarella. Pepperoni tucked into every bite. And warm marinara for dipping! 🤤

These Crispy Pepperoni Pizza Quesadillas are an easy way to shake up dinner using just a handful of ingredients.

📝 Ingredients — Makes 4
• 4 large flour tortillas
• 2 cups shredded mozzarella
• ½ cup sliced pepperoni
• ¼ cup grated Parmesan
• ½ tsp Italian seasoning
• 2 tsp olive oil, divided
• 1 cup marinara sauce, warmed

👩‍🍳 Let’s make them!

1️⃣ Place the tortillas on a work surface. Sprinkle ¼ cup of the mozzarella over half of each tortilla. Divide the pepperoni, Parmesan, and Italian seasoning evenly among the tortillas. Top each with another ¼ cup of mozzarella, then fold the tortillas in half to enclose the filling.

2️⃣ Heat your Pampered Chef Cast Iron Skillet over medium-low heat. Add a small amount of the olive oil and swirl to coat the skillet. Cook one or two quesadillas at a time, depending on the size of your skillet.

3️⃣ Cook each quesadilla for 2–3 minutes per side, gently pressing with a spatula, until the tortillas are golden brown and the cheese is melted. Reduce the heat if the tortillas brown before the cheese melts. Repeat with the remaining quesadillas, adding the remaining oil as needed.

4️⃣ Let the quesadillas rest for 1 minute. Transfer them to a cutting board and slice into wedges with your Pizza & Crust Cutter. Serve with the warmed marinara sauce for dipping. 🍅

💡 My Sauce-on-the-Side Rule:
Keep the sauce for dipping! Adding too much sauce inside can introduce moisture and leave the tortillas soggy. Cheese and toppings inside, with marinara on the side, deliver pizza flavor with a satisfying crunch. 🙌

Save this for your next “what’s for dinner?” night, and share it with someone who loves pizza in any form! 💛

Pepperoni or sausage—which belongs inside YOUR pizza quesadilla? 👇

10/27/2026

🛒 Tuesday — “The Grocery Receipt Surprise”

Have you ever gone into the grocery store for just a few things and somehow walked out wondering how you spent that much? 😂🛒

Sure, prices are higher, but those little extras add up too. A drink here, an extra snack there—and somehow you still get home without everything you need for dinner. 😅

Most of the time, it is not one big purchase that blows the budget. It is a bunch of small choices: a sale item you did not plan to buy, a convenience food for a busy night, or one more trip down the snack aisle.

Before you check out, try my 30-Second Basket Check:

🔎 DUPLICATES: Did I grab something I already have at home? Take a quick look through your pantry, fridge and freezer before you shop. You can even snap a picture to check while you are in the store. This is especially helpful for staples like pasta, rice, canned goods, condiments and frozen foods.

🍫 EXTRAS: Did a snack, drink or seasonal treat somehow find its way into the cart? Keep the things you really want, but take another look at anything you grabbed out of habit. You do not have to put back every fun item—just make sure it is something you actually chose.

🍽️ MEALS: Can I make real dinners with what is in my cart? Before you leave, make sure you have everything you need. If you bought chicken, for example, do you also have the vegetables, rice, pasta or other ingredients to finish the meal?

💰 TOTAL: Take one last look at your running total before you get to the register. If it is higher than planned, put one or two things back now instead of waiting for the receipt to show you the damage.

Treats can absolutely fit into your budget. 💛 This is not about shopping perfectly or making every grocery trip boring. It is just about paying attention while you still have time to make a different choice.

It can also help cut down on food waste. When you avoid buying duplicates and plan around what you already have, you are more likely to use the food in your kitchen before it goes bad.

Save this for your next grocery run, and share it with a friend who knows all about checkout sticker shock!

What surprises you most at checkout lately—meat, snacks, produce or EVERYTHING? 😂👇

Whisk it up with Ashley Chapman

11/05/2026

11/04/2026

11/03/2026

11/02/2026

11/01/2026

10/31/2026

10/30/2026

10/29/2026

10/28/2026

10/27/2026

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