David "Dooley" Milmine Independent Consultant for Pampered Chef

Used my Pampered Chef Rockpot today to make another lovely to have with your afternoon coffee it’s a Spice Cake and it smells so good with the spices in the condo .... now we are watching our sugar intake a bit so I’m not going to dust the finished product with powdered sugar it will be wonderful - and it’s lovely and moist with my coffee ( and maybe a bit of Baileys for a Friday afternoon) Easy Spice Cake Recipe Ingredients... 4 whole eggs 2 tsp vanilla extract 1 cup of brown sugar 1 cup of granulated sugar 1 3/4 cups of all purpose flour 1 tsp salt 1 Tbsp baking powder 3/4 tsp ginger powder 3 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 3/4 cup milk 1 cup of corn oil 1/4 cup powdered sugar for dusting (optional) Instructions Preheat oven to 350F Grease and flour a 9 inch cake pan or use your ROCKPOT from Pampered Chef. Add all of the dry ingredients (flour, salt, baking powder, and all the spices) to a large bowl, whisk to combine and set aside In another smaller bowl, combine the oil and the milk, and set aside In another large bowl, combine the eggs, the vanilla extract, and the sugars. Mix using a hand mixer on medium to high speed, until frothy and elastic Then, add 1/3 of the dry ingredients mixture to the eggs mixture, and mix on low to medium to combine. Add half of the liquid ingredients, and mix on low to medium to combine. Add the second third of the dry ingredients, and mix on low to medium to combine. Add the last of the liquid, and mix on low to medium to combine. Add the last third of the dry ingredients, and mix on low to medium to combine. Pour the batter into the greased cake pan, or ROCKPOT and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins) Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool on the rack When the cake is completely cool, dust it with a little powder sugar if you'd like, and trasfer to serving plate See more

A Fall day means comfort food needed a Healthy Turkey Chili is just what’s needed today Ingredients 1 tablespoon olive oil 1 cup chopped onion... 1 pound lean ground turkey 4 cloves garlic minced 1 tablespoon brown sugar 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano teaspoon salt teaspoon black pepper 3 tablespoons tomato paste 2 cups low sodium chicken broth or one 14.5 ounce can 28 ounce can fire roasted crushed tomatoes 15 ounce can kidney beans rinsed and drained 15 ounce can black beans rinsed and drained 15 ounce can pinto beans rinsed and drained For topping: shredded cheese, sour cream Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Stir in the crushed tomatoes and beans. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken. Serve chili with toppings, as desired.

Fall is coming along a soup is perfect for a light supper BUFFALO CHICKEN SOUP a little bit of a kick Ingredients 1 tablespoon butter 1 tablespoon minced garlic... 1 1/2 cup chopped celery 1 1/2 cup chopped bell pepper, (I mix green and orange) 2 pounds chicken breast 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 (32 ounce) carton chicken broth 1/2 cup low ranch dressing, room temperature 1/3 cup buffalo sauce 4 ounces cream cheese, room temperature 2 cups shredded cheddar Sauté the celery, bell pepper and garlic in the butter. Add the chicken breast, paprika, onion powder, garlic powder and chicken broth. Place the lid on the pot, bring to a boil them simmer for 10-15 minsRemove the chicken and shred it, set aside. While the chicken is out of the pot add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. This may take 1-2 minutes of vigerious stirring. Then add the chicken back to the soup. Top with chopped green onions, cheese and additional buffalo sauce if desired. See more