Jan Archer Pampered Chef
274 Kiwanis Park Drive N5W4M9 London, ON, Canada

UPDATE: Missing Youth Found On the 24th of January at 2300hrs missing youth, Carter Pollock, returned home and is in good spirits. Peterborough Police Servi...ce are wishing to thank the community for their assistance with this investigation. - Peterborough Police Service is releasing pictures of 11-year-old Carter Ryan Pollock who was reported missing on January 19, 2021. Police continue to receive tips and information on the boy’s whereabouts and follow-up on those leads. Full Release: https://www.peterboroughpolice.com//update-missing-child-i

"It's okay to fall apart." said the butterfly. "Sometimes you have no choice... But it is your choice to rebuild. The how and when is up to you. And, when you'r...e whole again you can look back and say, 'I survived." #itsokay #Survivor #caremongering #rabbitandbear #covid_19 Tara Shannon, 2020.

Check this out....onlinefliphtml15.com our Pampered chef Fall /Winter Canadian Catalogue. Awesome!

Browse through wonderful Host Bonuses and Guest Specials offered through November and December .there's just so much value and opportunity to get free gifts.(wrap up early) Book a freezer workshop and enjoy not worrying about what to cook for dinner - just go to your freezer, pull out a tasty meal that you have prepared. ..... Baking was never easier - AND nutritiously feed your family from Rockcroks with love.

a wonderful way to prepare ahead ........ I am looking for groups of 7 participants at a time ....Workshops held in my home ...Let me know who is interested ...what an opportunity to help your families ..going going ...........

Click SHARE to save this recipe Crusty Grilled Sandwiches Ingredients... 1 ounce fresh Parmesan cheese, grated (about 1/4 cup) 3 tablespoons butter or margarine, softened 1 garlic clove, pressed 8 slices sourdough bread 8 ounces sliced Monterey Jack cheese 8 ounces sliced deli ham 4 teaspoons Dijon mustard 1 medium tomato, sliced into 8 thin slices (optional) 4 teaspoons snipped fresh basil leaves (optional) Directions 1. Using Rotary Grater, grate Parmesan cheese into Small Batter Bowl. Add butter and garlic pressed with Garlic Press; mix well. 2 On 4 bread slices, evenly layer half of the Monterey Jack cheese and all of the ham. 3 For each sandwich, spread ham with 1 teaspoon mustard; top with 2 tomato slices and 1 teaspoon snipped basil, if desired. Cover with remaining cheese and bread slices. 4. Using Large Spreader, spread butter mixture over outsides of sandwiches. Place sandwiches on (11-in.) Square Griddle; cook over medium heat 4-5 minutes on each side or until golden brown, using Nylon Turner to carefully turn. Cut sandwiches in half with Bread Knife. Yield: 4 servings of 1 sandwich Nutrients per serving: Calories 530, Total Fat 33 g, Sodium 1760 mg, Fiber 2 g Cook's Tips: Sourdough bread often comes in unsliced round loaves. For these sandwiches, just cut 8 slices, 1/2 inch thick, with the Bread Knife. Use the Ultimate Mandoline fitted with v-shaped blade to thinly slice the tomato. This recipe can be doubled and prepared on the Double Burner Griddle. Featured Products: #2874 Executive 11" Square Griddle #1055 Forged Cutlery 9" Bread Knife #1277 Rotary Grater #2576 Garlic Press #2233 Small Batter Bowl #1646 Large Spreader #2351 Nylon Turner As your Independent Consultant for The Pampered Chef(R) I'm here to help you with all of your kitchen needs.

Click SHARE to save this recipe Easy Melon Slush Ingredients... 2 tubs Easy Melon Ice 1 liter (4 cups) chilled ginger ale carbonated soda Directions 1. Remove frozen mixture from tubs; shave using Ice Shaver. 2. Place shaved ice and carbonated soda in Quick-Stir(R) Pitcher; plunge to mix. Pour into chilled glasses and serve immediately. Yield: 8 servings Nutrients per serving: Calories 100, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 0 g, Sodium 10 mg, Fiber 0 g U. S. Diabetic exchanges per serving: 2 fruit (2 carb) Cook's Tips: To easily remove the frozen ice mixture from the plastic tubs, line tubs with plastic wrap before filling. Featured Products: #2272 Quick-Stir(R) Pitcher As your Independent Consultant for The Pampered Chef(R) I'm here to help you with all of your kitchen needs.

Click SHARE to save this recipe Orangesicle Fruit Ring Ingredients... 1 container (1/2 gallon) fat-free, no sugar added vanilla ice cream 1 container (1 quart) orange sherbet 3 cups honeydew melon balls 3 cups cantaloupe cubes 2 kiwi, peeled and sliced 1 cup blueberries 1/2 pint raspberries Directions 1. Fit collar of Springform Pan around fluted ring base. Place pan in freezer and ice cream (but not sherbet) in refrigerator for 20 minutes. Meanwhile, cut two pieces of Parchment Paper, 30 x 2 1/2 inches and 13 x 2 1/2 inches. Brush pan with vegetable oil using Chef's Silicone Basting Brush. Place paper around inside of collar and around ring in center, brushing ends with oil to seal. 2. Remove sherbet from container and cut into 1-inch-thick slices on Cutting Board. Arrange slices in bottom of pan, cutting pieces to make an even layer. Smooth surface with All-Purpose Spreader. Repeat with ice cream to fill pan. Smooth surface, cover and freeze until firm, at least 4 hours. 3. When ready to serve, scoop honeydew melon into balls using Small Scoop. Cut peeled cantaloupe into cubes using Crinkle Cutter. Slice peeled kiwi using Egg Slicer Plus(R). 4. Place Springform Pan in refrigerator for 10 minutes. Invert onto Chillzanne(R) Platter. Release collar and remove paper around outside of ring. Dip clean kitchen towel in hot water, wring dry and place over base of pan for several minutes until loosened. (Rewarming towel may be necessary.) Remove base and paper around inside of ring. Arrange fruit inside and around frozen ring. Using Nylon Knife dipped in hot water, slice ring and serve with fruit using Large Serving Tongs. Yield: 24 servings Nutrients per serving: Calories 120, Total Fat 1 g, Saturated Fat 0. 5 g, Cholesterol 0 mg, Carbohydrate 28 g, Protein 3 g, Sodium 65 mg, Fiber less than 1 g U. S. Diabetic exchanges per serving: 1 starch, 1 fruit (2 carb) Cook's Tips: Place the Chillzanne(R) Platter in the freezer at the same time as the ice cream ring. When you're ready to serve dessert, it will be ready to keep the ice cream ring and fresh fruit icy cold. Use the Professional Shears to easily cut away the containers from the sherbet and ice cream. The Crinkle Cutter is a handy tool to cut blocks of sherbet and ice cream into thick slices. Use the Nylon Knife when cutting on the Chillzanne(R) Platter so as not to scratch the surface. Featured Products: #1542 Springform Pan #1088 Professional Shears #1012 Cutting Board #2530 Small Scoop #1182 Egg Slicer Plus(R) #1089 Crinkle Cutter #1755 Chef's Silicone Basting Brush #1506 Parchment Paper #1642 All-Purpose Spreader #1169 Nylon Knife As your Independent Consultant for The Pampered Chef(R) I'm here to help you with all of your kitchen needs.