http://pamperedchef.com/pws/rspivey

Mimi’s Kitchen, Winchester, KY (2026)

06/01/2026

Here’s what’s happening with Pampered Chef in June! DOUBLE REWARDS only happens twice a year! Let’s virtual party and restock your kitchen with amazing cooking tools!

05/31/2026

I just can’t let those bananas waste! …
The way this bread makes the house smell is incredible! This recipe is a keeper!

I love the Pampered Chef Stackable Cooling Racks. 10” x 18”. Small, nonstick grid prevents food from falling. Durable, heavy-gauge steel. Rubber feet protect counters. Can’t imagine my kitchen without them.

I use USA Pullman Loaf Pans that are 9x4x4. I like the durability and especially the straight sides. This recipe makes one large loaf in these pans.

Cinnamon Raisin Banana Bread

4 mashed very ripe medium-sized bananas about 2 cups
¼ cup plain Greek yogurt or sour cream
½ cup granulated sugar
½ cup brown sugar
½ cup oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
½ teaspoon kosher salt
¾ teaspoon baking soda
1 ½ cups all-purpose flour
1 cup raisins
1 cup chopped walnuts or pecans

Preheat the oven to 350˚F with a rack in the center of the oven. Spray a 5x8 loaf pan (or 3x6-inch pans) generously with baking spray. Set aside.

Mix raisins and nuts with 1/4 cup of the flour. Set aside.

Peel bananas and place them in a medium-large mixing bowl. Using a potato masher, mash bananas until fairly smooth.

Add both sugars and the oil and whisk well to combine. Whisk in the eggs until well combined. Add the flour and stir just until all flour is incorporated. Fold in raisins and nuts.

Transfer the batter to the prepared pan and place it on a sheet pan. Bake for 55-65 minute or until a toothpick inserted in the center of the loaf comes out clean and without batter. You can also use an instant thermometer to determine if the bread is done. The temperature of the finished bread should be 200-205˚F.
If using the smaller pans (3x5 or 3x6) bake for 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean (or internal temperature is 200-205˚F)

05/31/2026

Classic Beer Bread

Raise your hand if beer bread was the first type of bread you learned to bake! This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven in the way of tools. Beloved of busy bakers everywhere, the bread is moist, nicely dense and chewy, perfect for toast and sandwiches.

I’ve adapted this delicious recipe to fit the NEW BRILLIANCE NONSTICK LONG LOAF PANS. Only 5 minutes to mix 4 ingredients, and 55 minutes to bake! Reminds me of a soft moist biscuit. 😋

There’s just one rule for choosing a beer for beer bread: pick something you like! Every variety of beer has a unique flavor that will impact how your beer bread tastes. A good rule of thumb is to choose a flavor profile that complements whatever you plan to serve with your beer bread.

REMEMBER- Always use the correct measuring cups when measuring dry and liquid ingredients. They’re not the same!

4 cups cups good quality self-rising flour (King Author)
2 to 5 tablespoons granulated sugar, to taste
5 tablespoons butter, melted, divided*
16 oz beer or plain seltzer water

*Substitute 3 tablespoons vegetable oil for the butter in the batter and omit the butter topping to make a vegan version.

Preheat the oven to 375°F. Lightly grease a Pampered Chef BRILLIANCE NONSTICK LONG LOAF PAN. (This recipe has been adapted to fit these long pans, which hold more than a typical bread pan)

Mix the flour, sugar, 4 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps.

Spoon the batter into the prepared pan, smoothing the top. Drizzle with the remaining 1 tablespoon melted butter.

Bake the bread for 50-60 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.

Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool.

Wait until the bread cools completely before slicing. Store airtight at room temperature.
Tips from our Bakers

Why the large range of sugar? Because you can make this bread as sweet as you like. Using 1 tablespoon of sugar will yield a bread with a mere hint of sweetness; 4 tablespoons will make bread that's noticeably sweet = — though not so sweet you can't use it for sandwiches.

Can you make this bread with whole wheat flour? Yes, but it'll be denser. Here's our suggestion for a good compromise: substitute whole wheat flour for half the self-rising flour, adding 1 teaspoon baking powder and 1/4 teaspoon salt to the recipe.

Need a side dish really quickly? Pour the batter into 12 greased muffin cups, and enjoy mix and bake muffins in just 25 minutes or less! For muffins, fill the muffin cups 2/3 full. Bake until muffins spring back when pressed lightly in the middle, about 14 to 18 minutes; their tops will stay pale. Muffins are best enjoyed warm from the oven.

VARIATIONS
Dilly Beer Bread: Add 2 Tbsp of Pampered Chef ALL-PURPOSE DILL MIX to dry contents of Classic Beer Bread recipe, before adding beer. Continue as with Classic instructions.

Garlic Herb Beer Bread: Add 2 Tbsp of Pampered Chef GARLIC & HERB RUB to dry contents of Classic Beer Bread recipe, before adding beer. Continue as with Classic instructions.

Savory Onion Beer Bread: Add 2 Tbsp of Pampered Chef THREE ONION RUB to dry contents of Classic Beer Bread recipe, before adding beer. Continue as with Classic instructions.

Rosemary Parmesan Beer Bread: Add 2 Tbsp of Pampered Chef ROSEMARY HERB SEASONING MIX and ½ cup of Parmesan cheese to dry contents of Classic Beer Bread recipe, before adding beer. Continue as with Classic instructions.

Cheddar Chive Beer Bread: Add 2 Tbsp of Pampered Chef BLACK GARLIC SEASONING MIX, 1/4 cup chopped chives, and 1 cup of grated cheddar cheese to dry contents of Classic Beer Bread recipe before adding beer. Continue as with Classic instructions.

Looking for a sweet version? This recipe is perfect for a weekend breakfast or brunch …

CINNAMON SWIRL BREAD

Mix Classic Beer Bread recipe.
For Topping:
½ stick butter, melted
¼ cup brown sugar
¼ cup flour
1 Tbsp sugar
½ tsp cinnamon
Pinch of salt

Preheat oven to 350°F. Prepare Classic Beer Bread recipe.

In a separate bowl, prepare the topping by combining the melted butter, brown sugar, flour, sugar, cinnamon and salt; stir until well blended.

Pour half of the batter from the first step into greased Pampered Chef BRILLIANCE NONSTICK LONG LOAF PAN. Pour half of the topping mixture on top of the first layer of batter. Pour remaining batter on top of topping mixture, then top with remaining topping mixture. Swirl topping slightly into the batter. Bake for 50 to 55 minutes, until crust is golden and a toothpick inserted in the middle comes out clean.

Pampered Chef Products used:
Brilliance Nonstick Long Loaf Pan
Stackable Cooling Rack
Stainless Steel Mixing Bowl Set
Silicone Basting Brush
Measuring Cup Set
Measuring Spoon Set
Easy-Read Measuring Cup Set

05/29/2026

Cornbread Salad

A delicious salad made using crumbled cornbread and a variety of vegetables, mixed with a mayonnaise and sour cream Ranch dressing and garnished with a little crumbled cornbread, bacon, tomatoes, green onion and parsley. A great addition to any meal for a crowd. I’m craving it so I will make and share!

1 batch Cornbread, cut into 1-inch cubes, (recipe posted)
One 14.5-ounce can red kidney beans, rinsed and drained
One 15-ounce can niblet corn, drained
1 medium sweet Vidalia or red onion, finely chopped
1 green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
10 slices bacon

Dressing:
1 (1 ounce) package ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise

Mix dressing ingredients; set aside. Prepare cornbread and let cool completely and once cooled, crumble and set aside a pinch for garnish, if desired.

Layer the crumbled cornbread with the remaining salad ingredients, reserving some for garnish. Add the dressing, spread over salad layers, cover and refrigerate overnight, 24 hours is even better. Garnish with reserved crumbled cornbread, chopped tomato, parsley and chopped bacon.

Cook's Notes: May also combine all the ingredients instead of layering, but layering does make a nice presentation. You'll need about a 4-quart bowl.

Pampered Chef products used-
12” Cast Iron Skillet
Cup Slicer
Kernel Cutter
Adjustable Coarse Grater
Coated Knife Set
Large Grooved Cutting Board

Buttermilk Cornbread

2 cups self rising cornmeal
1/4 cup self-rising flour
1 tablespoon sugar
1 1/4 cups buttermilk (more if batter is too thick)
1 extra large egg *
1 stick butter, grated

Preheat the oven to 425 F. Position the rack in the center of the oven.

Put a spoonful of bacon drippings in a 10-inch cast-iron skillet and put the skillet in the oven while the oven is preheating. You want the skillet and grease hot to hear that sizzle when the batter is poured in! That’s what gives you that crunchy bottom on cornbread that we all know and love.

In a medium bowl, combine the cornmeal, flour, and sugar. Whisk to blend thoroughly.

Add buttermilk and egg. Stir just until blended. Grate the stick of butter and fold into batter until blended.

Carefully remove the hot cast iron pan from the oven (after the oven has preheated) and set it on a metal rack. Pour the batter into the sizzling bacon drippings in the hot skillet.

Return the skillet to the oven, and bake for 20 to 25 minutes, until golden brown.

05/28/2026

Pot pie filling is , of course, great made from scratch, and it can be made in big batches, then frozen in portions ready to thaw and add to your crust. But, when you need a quick meal with little time in the kitchen, this quick version is delicious also!

A few ways to make it even better:
1. Seasonings - I used the PC Garlic & Herb. It’s one of my favorites and really adds a gentle flavor boost. Play with your favorite seasonings!
2. Fresh corn cut off the cob makes a huge difference in any dish. Adds another boost to the flavors, and just adds a special touch.
3. I bought baby carrots and roasted them in the oven before adding to the pot pie. Roasting intensifies the flavor and sweetness in vegetables. I tossed them with olive oil, salt and pepper and baked at 425 until tender. It’s hard to get carrots cooked in pot pies so you want them tender going in.

I probably added more veggies and chicken than called for so all the filling didn’t fit in my pie dish. So I just poured it in a baking dish and sprinkled the pie crust scraps from trimming on top. Not pretty but just as delicious!

Instead of venting the top crust, I cut it into strips. No fancy basket weaving, just crossed. It just gives plenty of venting room for bubbling.

Chicken Pot Pie

1-1/2 cups cooked chicken breasts or rotisserie chicken diced
1 can cream of chicken soup
1/4 cup chicken broth
1-2/3 cup frozen mixed veggies thawed
1 teaspoon Pampered Chef Garlic & Herb Seasoning… (Or you could do dried thyme & 1/2 teaspoon onion powder)
1 box pre made pie crust dough (2 crust)
1 large egg

Preheat your oven to 375 degrees. Combine the chicken, cream of chicken soup, chicken broth, vegetables and seasoning in a large mixing bowl. Stir until incorporated.
Flatten one crust a bit with rolling pin and place in pie dish. Pour in filling. Top with second pie crust. Trim and seal edges.
Whisk the egg and brush onto the top of pie. Bake 45 minutes to 1 hour or until bubbling and golden brown.

05/27/2026

Coconut Macaroons

Homemade Coconut Macaroons are ready in a flash with simple ingredients and minimal effort. Dip them in chocolate for a sweet treat everyone will love!

1 (14-ounce)bag sweetened shredded coconut
2/3 cup sweetened condensed milk (see Notes about using the whole can)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large egg whites room temperature
6 ounces semi-sweet chocolate chips or chopped bars

Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper.

In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.

In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Gently fold the egg whites into the coconut mixture.

Using a 1½-tablespoon scoop, scoop the cookie batter onto the lined baking sheets, spacing each of them about 1 inch apart.

Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.

Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 30 second intervals, stirring between each, until the chocolate is smooth and melted.

Dip the bottom of the cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature until the chocolate is set, about 1 hour. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.

Notes
Can I use the whole can of sweetened condensed milk? Yes! This will make extra gooey macaroons. They will also spread a bit more, especially at the bottom, so just keep that in mind. They may look slightly different, and less domed, than the ones pictured in this post.

05/27/2026

I look forward to my morning coffee. Do you? When you use a good coffee machine + good quality coffee + good water = A coffee experience you look forward to. It’s a fact - If your tap water doesn’t taste good to drink, it’s not gonna make your coffee taste good either. I buy jugs of spring water for my coffee.

We use coffee from Creative Coffees Roastery here in Wi******er, KY. It’s smooth and oh so delicious. We’ve tried brand after brand of coffee - Nothing compares to fresh local coffee. Life is short - Drink the good stuff - Slow down and enjoy great coffee!

The Pampered Chef Deluxe Coffee Maker is incredible!

Here are 10 REASONS YOU’LL LOVE THE PAMPERED CHEF COFFEE MAKER!

$349 to purchase
139.60 with $200 party.

☕️ CHOOSE YOUR EXPERIENCE
Brew a single serving using ground coffee, Keurig®-approved K-Cup® Pods, and original Nespresso®Espresso Pods.

☕️ FORGET BITTER BREWS
Each insert has its own temperature, pressure, and flow to ensure a smooth, balanced brew every time.

☕️ PICK YOUR SIZE
Choose from six different sizes, from a small cup of espresso to a large travel mug of coffee.

☕️ SAVE COUNTER SPACE
The inserts neatly store inside, and the cord wraps up in the back, so your kitchen stays clutter-free.

☕️ BE BOLD
Enhance the flavor and strength of your coffee with the touch of a button.

☕️ LARGE WATER TANK
Makes up to 1.8 qt of coffee before you need to refill the water tank.

☕️ MAKE YOUR OWN COFFEEHOUSE DRINKS
Comes with a cooking guide with specialty coffee drinks you can create (and customize) at home!

☕️ EASY TO FILL WATER TANK
Easily remove, refill, and replace the water tank without having to move the coffee machine.

☕️ COMPACT SIZE
12.5" x 10" x 12" Approximately 8.55 lbs. with the inserts inside and and empty water tank

☕️ 2 YEAR GUARANTEE

05/26/2026

🍑 Peach season is technically May - September considering everywhere we get them, but the highly sought-after peaches from Georgia and South Carolina begin ripening in mid-May and peak through July. I’m am so ready for fresh juicy peaches!

Washing peaches with salt and water helps remove surface pesticides, lift away microscopic dirt trapped in the fuzzy skin, and draw out hidden insects or larvae. The salt acts as a mild abrasive to scrub the skin without bruising and helps loosen grime through osmosis.
To wash your peaches effectively using this method:
1. Mix the solution: Dissolve 1 tablespoon of salt per gallon of water.
2. Soak: Submerge the peaches and let them soak for 10 to 20 minutes.
3. Scrub: Gently rub the fuzzy surface of the peach with your fingers or a soft produce brush to lift away debris.
4. Rinse & Dry: Rinse thoroughly with cold, clean water to remove any salty residue, then pat completely dry with a clean towel.

Note: While a salt bath is great for dislodging bugs and surface dust, always give your peaches a final, thorough rinse under running water to ensure no salt gets absorbed and alters the fruit's sweet flavor.

To peel peaches, drop in boiling water for 30 seconds to a minute, then straight into ice water… And the peeling slides right off with no waste. Set a timer … You don’t want them in the boiling water longer than a minute because you don’t want them to cook. You’ll have to replace the ice water occasionally if doing a lot of peaches … It needs to stay ICY COLD to shock that peeling off.

05/25/2026

We’re not having a huge meal today, but RIBS call for homemade rolls! This recipe is worth sharing again!

Many years ago, we had a restaurant in town called Cantuckee Diner. Their rolls were out of this world! Big and so soft. My mother’s cousin worked there and gave her the recipe! Me and Mama have been making them ever since - And Easter ham just isn’t the same without these rolls. This year, mama did the ham and I did the rolls!

Tip: When mixing the dough I use my stand mixer and let it knead about 5-8 minutes. The dough will be very wet and sticky. That’s normal. After the first rise, the dough won’t be as wet and sticky. Just make sure to dump out on a floured surface. Give it a few turns in the flour. Roll and cut. It’s a beautiful soft silky dough.
This makes about 40 rolls with a 3” biscuit cutter.

SOFT Cantuckee Rolls

2 -3/4 cups whole milk
1/2 cup Crisco shortening
1-3/4 cup sugar
4 packages instant yeast
1-1/2 cups lukewarm water
3 eggs
10 cups bread flour

Step 1 - Heat milk and shortening to melt shortening. Let cool.

Step 2 - Mix in bowl sugar, yeast, and water. Let set until yeast blooms.

Step 3 - Mix step 1 & 2. Add eggs. Mix in flour. Let rise one hour. Put on floured board, Knead, roll out to 1/2” thickness, cut. Put in buttered pan almost touching. Let rise 1 hour. Bake 350 degrees for 20 minutes. Enjoy!

Mimi’s Kitchen

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05/25/2026

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