Learn how to make bacon-wrapped pepper poppers and delicious spinach dip for watch parties, at home or away.
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Hello everyone. Hello and welcome to Pampered Chef Live, our weekly live cooking demo. My name is Michael and I am your moderator tonight. I’m so happy to be here with all of you. How are you feeling tonight? Where are you joining from? How are you doing? Post in the chat. Let us know. And if you’re there, drop an emoji letting us know how you’re feeling as well. And if you are a guest or a host in a party, we love to see that as well. Let us know. We’re so happy you’re here. However you’re doing, whatever it is, we appreciate you making this time. And it’s going to be about 30 to 45 minutes or so in the next little bit here where we’ll be joining Catherine in her home kitchen as she teaches us how to make bacon wrapped pepper poppers. And say that five times fast, and delicious spinach dip. Both of which are great for watch parties for your favorite game. Whether you’re the home team, the away team, and whether you’re taking these things at home or away. After the demo, we’ll be selecting three attendees for a product giveaway. So, if you’re watching on Facebook or YouTube, be sure to register for the event right now through the Zoom link in the description of this post so you can be eligible for tonight’s drawing. And by the way, if you were one of the winners from last week’s event at our 45th anniversary party, we thank you for your patience. We’re getting through the list. Um, and we will have those out very soon. Also, we’ll have some Q&A time with Katherine after the demo. So, if you have a question you’d like Katherine to answer, drop it in the Q&A feature in Zoom, which is different from the chat feed. It’s a dedicated feature here in Zoom. And our staff will respond to some of the questions as they can and they’ll save some for Katherine to answer depending on how much time we have left. We’ll get through as many questions as we can. So, couple other things and then I’m going to get out of the way. Housekeeping notes. Everyone should have an email after the demo ends. If you are registered on Zoom, you’ll get an email. that email. We’ll have a link to the recipe handout and a replay of the uh event tonight. You can also find that handout link on our website. Go to pamperchef.com/live/events or.ca and look for the recipe handout button. And while you’re there, go ahead register for next week’s event while you’re at it. We’ll just save you a little task there. If you uh also want to give us some feedback, which we appreciate, you can look for the survey that pops up here in Zoom when you sign off. We want your feedback and we will select one more winner for a bonus giveaway from that survey as well. So, thank you for your your thoughts. It helps us improve these events. Lastly, if the Zoom chat is getting too busy for your liking, I’m going to teach you how to mute it. If you’re on a computer, just click the little arrow next to the chat button at the bottom of your screen and click stop showing chat preview. If you’re on your phone, open the chat, tap the little bell icon, and then select mute. You can also hide the emoji reactions by selecting more with the three little dots on your phone and going to hide reactions. So, hey, if you don’t want the chat, that’s all you do have to do. But I’m ready to uh learn something. I think you all are as well. So, go ahead, grab a beverage, kick back, relax, and let’s get cooking, friends. Take it away, Catherine. Hi, everyone. It’s Katherine. And who’s excited for the Blue Jays, right? It’s been 32 years. They’re going off to the World Series and I am all about Yes, I love the hearts in the chat. Yay, Blue Jays. Okay, so if you haven’t figured out already, I am from Canada. Had to say that, you know. Haha. All right. I’ve been Pamper Chef for 22 years. I started this business because my ultimate desire was to be a stay-at-home mom. I had a little one at home. My husband worked shift work and commuted out of town and I wanted a business or something in my life that would help me work around his shift work to be able to spend time with him when he was on different shifts and this enabled me to do just that. I worked from the comfort of my home and worked around his schedule. So, this business has been so flexible for me. I have loved every bit of it. I honestly cannot even believe it’s been 22 years. I did take a little break when I had my third daughter. So, yes, I have three girls and they are uh late teens and young adults and uh my oldest is going to be getting married. And so, what I love about this business is that it is uh enables me to have the flexibility to work again around my family’s where where they’re at right today. And, you know, wedding plans are in order. So, um this is a business that really is flexible. It’s not optional to me, but it’s flexible. Um, and so I’ve been really able to be there for my girls, and now more than ever, do they need me, right? So, um, I absolutely love that this business has shaped and molded me into the person I am today. It’s really built a lot of confidence in the kitchen, uh, learning these new like skills, cooking skills. I was just newly married when I first started, and so I’ve learned so much with these products. I’ve learned I’ve built confidence uh by having a team underneath me and be building those leadership skills. It’s just been mind-blowing. Just so so grateful for the opportunity. My team, I consider them family today. And it really is truly an opportunity that I love to be able to partner with them and help them reach goals as well. So if you’re thinking, hm, I’m not sure if this is something for me, I want you to just take a look at what I’m doing tonight. see if this is something that could possibly fit your life. And I will say this heart-shaped stone is only available for another 10 days. So, it’s exclusive only because of our 45th anniversary this month that we are celebrating. And so, if there are questions that you have, make sure to ask the consultant that invited you to this event today, make sure you ask them questions afterwards and explore more about the possibilities. cuz maybe it’s just a season in your life. Or maybe you’ve done this before and it’s now a season to come back to it. Maybe it’s just for the holiday season. Whatever your your wherever you’re at in life, this might be the right time for you. All right, so let’s get cooking. It’s game day grazing and we’re all about appetizers. And if you didn’t know me, you would never I mean, you just never would have known that I absolutely love making recipes that are appetizers for even dinner. Like who doesn’t love tapas? Going to the restaurants and getting those little appetizers and trying all different. So I like making appetizers just for dinner sometimes. And of course these appetizers are also great for holidays. The holidays are coming. So it’s a really great opportunity for you to see them in action. We’re going to start with making the spinach artichoke dip. And we’re going to make it in our multi cooker. And let me tell you, this is a great bridal shower gift to give. And if you haven’t heard, we do bridal showers, too. And it is the best way to to bride or groom to get this multi cooker in their home. Or maybe they’re going off to college or university. This is a must-have. It’s a one pot wonder. You press and forget and everything does itself. So, we’re going to make a spinach artichoke dip in here. And what I have just to start is the cream cheese mixture. And so, that’s the base we’re going to start with. And we’re going to add some cheese. Of course, more cheese. Who doesn’t love cheese? So, we’re going to use our uh double grater. And these do come apart. Uh they have protective guards as well. And that’s just for storage so you don’t, you know, when you’re going in your drawer, you’re not going to hurt yourself. And we have just we’re just using a smoked cheddar here. And so, I’m just going to grate some of this cheese. And what I love also about this grater is that it’s the coarsest grate you can ever get. You can grate over top of a cutting board or you can take it apart and grate over a bowl. So really, really handy. It does have the guard, too, so you don’t grate your knuckles or your nails. But we’re just going to literally just grate a one cup of cheese approximately. I don’t usually measure because who measures cheese? Let’s face it, we can never have too much cheese in our food. And so this is actually a really nice cheese. Now, it is a little bit more moist. And I will say that a little tip would be to put your cheese even in the freezer for 5 to 10 minutes before you’re going to grate because it just makes it even easier when you’re going to then put it on your pizza or whatever it is you’re doing. Okay, so that’s approximately one cup of cheese. And I just have just going to put that away so you can see how it closed up nicely. And there’s the the uh holder for that. Stick that in there. So, and I just have it on our lip uh the flexible cutting mats here. And what I love about these is that you can just fold it up and pop it in there. And I just realized we’re actually not putting that cheese in right now. So, here you see it on live. We’re just going to save that for later. And that’s going to go in later. Okay. So, we’ll just put this to the side for now and put the rest of our ingredients in the multi cooker. Okay. So, we have some vegetable broth. You can also use uh chicken broth if you wanted. Speaking of chicken, I would say if you wanted to add some protein to this, you totally could add some chicken in there and, you know, double batch it as well. Now, I I told Michael I was going to do goats cheese because I actually really like doing um this recipe with cheese instead of cream cheese, but it just didn’t work out for today. So, you can also do uh goats cheese in there instead of a cream cheese. And and there you go. So, we’re going to add now a bag of spinach. Just chopped spinach here. And that’s just going to be in there as well. And what we are also going to add is some Greek rub. So, we have a whole line of seasonings and and rubs. And what I absolutely love about these is that it turns your food into something marvelous. If you have you take meat out of the freezer and you’re just not sure what to do, you just throw a rub on there and grill it up and then put it on a salad or in a wrap or whatever it is you’re doing. They are all gluten-free. So, we’re going to use the Greek rub. And our adjustable measuring spoons fit right in the rub. So, we have one tablespoon, one teaspoon. They all adjust according to from 1/8 to 1 teaspoon and 1 teaspoon to 1 tbspoon. So, we’re going to put um a one one tablespoon of the rub right in there. I really like the Greek rub. You can’t go wrong. It’s even got some lemon in there, which I absolutely love. So, it it’s got some oregano. It’s got lemon, garlic. Uh it’s just so good. So, I absolutely love that. And if you wanted to add some extra lemon in there, you could squeeze in some lemon as well using our citrus press and squeeze that right in there as well. Okay, so we’re just going to add the salt, some Himalayan sea salt using our just a little bit salt and pepper. Now, if you haven’t seen yet, online, exclusively only for hosts, you can get the electric salt and pepper grinder. Not even available for consultants. So, it’s the only way you’re going to get it. If you host a party and you get it for 60% off. So, this is the the time, the next 10 days for you to host a party. I want it. So, I I I’m just saying like I’m going to have to host my own party, right? And get that electric salt and pepper grinder set. So, that is a must. Okay, I think we got everything in here. We have later going to add the cheese that I grated back into there. We’re going to add Greek yogurt as well. So, I’m going to put the lid on. If Oh, artichokes, you guys. Did I see it in the chat? How can I forget the artich chokes? Okay, here we go. Now, we’re going to add those artichokes. Wow, wasn’t that something? Okay, so see this tab? Yeah, I know, right? You guys can laugh. We have our 5in-1 opener. And we’re going to just lift this. So, it does pop cans, tabs like this, bottle, beer bottle, white, like a water bottle, and lifts like opens jars and things like that for like pickle jars and things like that. So, you what you’re going to do is just pop it. Okay. Like that. So, you don’t have to worry if you have long nails. And then this this little guy, I think like I don’t know. I think it went sold out for a time. It’s been so popular. People are grabbing them for um little stocking stuffers or teacher gifts or hospitality gifts. They’re so handy. You can get a set of three of the openers or you can just buy one individually. And see how nice and easy that was. It just opened it right up. And we’re going to use our twist and chop now. If you can see that. Um we’ll just move this out of the way for now. And we’re going to drain this first using our can strainer. So the can strainer is great for taking all the or rinsing even your beans, things like that as well. Okay, if you’re taking the lid right off or you could use the colander as well, our cute little spoon colander. It’s so handy. It’s got grips and it’s also raised so if you put it in a sink, it’s not going to go right into the sink as well. So, we’re going to take these artich chokes now and put them in our twist and chop. And this ch twist and chop goes up and down and rotates at the same time. So, we’re going to just add this all in here. And did you know that artichokes are a good source of of um antioxidants for you and they are also oh my goodness, I’m stumbling over my words. Really good for your gut health. So, if you want to, you know, try artichokes, I’m going to tell you right now that my family didn’t really like artichokes until I chopped them up super fine and put them in this twist and chop and then they didn’t even know. It’s all about texture, right? So, that’s what I’m going to just say. You got to get the right product to get the job done really quick and easy. And then they don’t even know. The texture is everything. So, we’re just going to turn this on. There’s a pulse and just a regular up and down rotation. That’s it. Okay. There’s a little spout on top. If you were to do like a pesto or guacamole and you wanted to add some olive oil on top, you could do that really slowly through that little top area as well. So, really easy. Comes apart real nice. Grips on the bottom there, so it’s not going to slide on your countertop. And then you can take that blade. It’s super sharp. Right out of there. And then you can take your It’s got a spout, too. And it does up to 2 and 1/2 cups. And then you can just It’s You can just scoop that right into your prep uh or your multi cooker or whatever it is you’re doing. Okay. So, we’re going to add this in. And now I think we’re ready to turn the multi cooker on. No, the garlic is for actually the other recipe that we’re doing, but we could add garlic as well. Should we add garlic? All right, let’s add garlic. Okay, we’re going to add garlic. And we’ll show it off. You don’t have to add garlic, but you can. And we’re just going to take our 5- in pairing knife, going to cut it in half. And my little tip is this one’s quite large, so we’re going to cut it in half, but just take off the little the little nubby guy at the end. Then it’ll be even easier. So, this one’s large. So, it’s called, you know, if you’re doing two, you can cut that in half. Leave the skin right on. And you’re going to use the little tool it comes with. And if you’re like, I don’t know where that went. Well, we do have a parts order for them, and you can definitely order one. Make sure you squirt it right into the bowl because it’s like a water gun. If you squirt it in the wrong direction, it might get in someone’s eyes, and that will sting. So, we don’t want to do that. Okay. So, skin’s left in there. And then you use the little Barbie brush and you put it in the little holes to get the skin out. And then we’re gonna just stick that in here for our compost in our prep and store set. So once again, just show you real quick. You just pop it in. It’s ergonomically designed. It’s just awesome. I use this all the time. We absolutely love our garlic press, don’t we? Who doesn’t love fresh garlic? And the best way to have garlic is fresh from the clove. Okay, so that’s done. I think now can we say any questions so far? You love fresh garlic, too. Awesome. The garlic press you can actually use for with fresh ginger, but you have to peel it using our of course our pivoting peeler. So, peel the garlic, stick a little piece in there, and you can mince that garlic and put it in your turmeric lemon tea. That’s another great thing you could do with that as well. I’m going to keep that for later. Okay. So, I think that’s it for this. And I’m going to put it on custom. There’s a little onoff switch at the back. And you want to make sure the seal is in all the way. And then we’re just going to put it on custom. There’s like a red button that comes up later. So, we’re just going to put custom. 6 minutes. And like what I love about this is that you can sear your food in here. You don’t need a like if you’re going to go to a cottage or you know you don’t need to bring a frying pan along. Just put on 6 minutes, press the button in and it’s going to go it’s going to pre you know just do its thing and then it’s going to do a a time down on what it’s cooking. So then you’ll know how long it’s going to take for it to pressurize. And then the little red dot at the top will be fully pressurized when it’s full. And then it will yeah it will tell you when it’s it’s done. And if you’re like, “Okay, I’m going to go take a bath or don’t worry. It’s going to go into warming mode afterwards.” And then you can just let it sit there while you’re doing other things and it will stay warm for you. So really, really easy peasy. So that’s while that’s happening, we’re going to move on to our pepper recipe. So we have Oh boy, I’m very excited about this one. Okay, let me grab the It’s right in front of me. The peppercore. Okay, this is going to sell out. I I really truly think so because it has been such a huge hit and it’s also on special this week. If you haven’t noticed, there’s sales on this week and this is one of our featured products that are on sale. So, you can use it’s a twoin- one tool. You can use this for big peppers and you can use this for smaller peppers as well. Um, this side has little teeth marks there. We’re going to show you. And this also takes like all the seeds out of your squash, out of your um pumpkin. It’s almost that time uh for carving pumpkins. And then also melon, things like that as well. So, I’m going to show you how easy it is. You’re just going to literally take this side of it. And you could do this with jalapeno peppers, too. Just going to kind of turn it, twist it, and then push it in. And then pull it out. And you’re going to see the top come out. Okay. And there’s going to be some seeds stuck in there. So you you can just tap it with your pepper. Um just, you know, just tap it. And then if you’re going to take more seeds out, this recipe calls just a slice. So we’re taking the 5- in pairing knife. This is from our forge collection, and I’ll talk about that in a minute. And uh so we’re just going to scrape it out. So we’re just going to scrape all the seeds and everything out. You can rinse it in the um sink as well if you’d like, but it does a pretty good job of getting that all out. And then we’re going to stuff this in a minute with some cheese once we get that mixture going. Okay, so once more, just to show you. Okay, take this guy, pop it in, twist, and pull up. And that’s all it does. So, and make sure you just try to get all the seeds in one spot. And then you can scrape them using our bench scraper and bowl set. Uh I love the the scraper set just to take all the seeds and everything and put it in my little compost bin here. This is super handy. This I absolutely love this prep and store set here. Okay, so let’s just cut slight just this one slight um slice there on the side and then we’re going to just scrape out the rest of that as well. And what do you guys think of the peppercore? Are we getting some love in the chat? Any any questions so far about that? We’ll definitely get to Q&A later. All right. Super exciting. I absolutely love this. So, okay, let’s scrape this off and move on to what we’re going to do next. We’re going to stuff these peppers. But first, I’ll talk about the foundation knife. Okay. So, all of our knives have these amazing guards. So, if you were just going to take one knife somewhere, like if you’re going camping, you just want to bring one with, you could just have the guard there and you don’t have to worry about, you know, when you’re traveling with it. The Foundations knife set has four different knives. So, the chef’s the bread knife, the 5-in utility, and the 3-in pairing knife. The forged German steel blade is amazing. So, it goes right through the handle. You can’t go wrong with these. They’re absolutely amazing. really nice weighted and they’re lifetime so you can’t go wrong. And what I love about this board is that you can actually like fold it up and store it right in a drawer if you don’t have a lot of counter space. So that’s also really handy to do with the foundation knives. So all right. So let’s get to our chick um sorry cheese mixture now. And then we’re going to stuff those peppers. Okay. So we have our small batter bowl. Everybody loves the batter bowls. The classic one. Did anyone ever do like the the Barbie doll cake and you know for a shower or what you know whatot, maybe your daughter’s birthday. Um so handy that this made of a tempered glass and can go right in the oven. Not the lid. That’s more for storage, but these are dishwasher microwave safe as well. Okay, so we are going to add a cream cheese to this. And that’s already been softened on the countertop. And then we’re going to add some cheese. So, you already saw me grating some cheese. We’re just going to show you our stainless um one cup measuring cup. Absolutely love these measuring the stainless ones. They have the marks on the inside for which level or which size to do. And there’s also a little baby one as well. So, really really cute. It’s a two two table two tablespoons for um for doing up to two tablespoons. So you could use I I put this in my coffee sometimes just to scoop the coffee grinds out. Really really handy and I love them how cute they are. Okay, so we’re going to add some Frank sauce to this. You can make this as spicy as you want, but we’re first going to just microwave this a little bit, but I will add the seasoning. So the recipe calls for a bell pepper, but I’m going to do the southwestern. I like a little bit more of a kick and so I’m going to add that in there. And we’re going to use our measuring spoons for that as well. Okay. So, one tablespoon of the rub. The southwestern has a hint of mint in there and cilantro, too. So, really, really nice. Okay. Let’s put this in the microwave for 30 seconds just to soften it. And then we’ll mix that up and use our scoop to put it in our decorating bag set. Okay, who’s a baker here? These come in a set of two. I’ll just tell you right now, I thought I was a baker before I got married and then discovered, no, I prefer cooking over baking. This is the extent of my baking. We’re going to stuff the peppers using our decorating bags and we’re going to add some cheese mixture into that. All right, 30 seconds. We’re good. Okay, so we’re just going to mix this up here using our small mix and scraper. These guys are awesome. See how like this one’s got a little scoopy to it. They come in all different sizes. What I love about the scoop is really just gets everything out of the bowl. You know when your kids are like, “Oh, can I lick that?” But you know what? It takes all the batter out. So, that’s the beautiful thing. You don’t ever waste. But yeah, maybe your kids are not uh too thrilled that it all comes out of the bowl. Okay. So, we’re mixing this up and we’re going to add I think we’re going to add a little bit of garlic to this, too. So, um if you can grab a little bit more garlic. We’re going to add this in to our mixture here. Okay. And then we’ll stick it in our decorating bag. Okay. So, let’s add a little bit more garlic. Thank you. Okay. So, I’m going to cut it in half again, stick it in, and just add that extra garlic in there. And this is pressurizing nicely as it’s shown there. Not the time yet. So, we’re doing good. We’re doing good for time. Okay, it is starting to pressurize, so it won’t take too long. And then the clock will show up and it will tell you how long more for it to cook. And then we’re just going to mix it up, put it in our insulated bowls, and serve that up. Okay. So, now we’re going to take our decorating bag, grab a bowl. So, we got our plastic bowl. They got a nice grip on the bottom there. And we’re just going to scoop using our large scoop into the bag. So, just to show you, you fold it over just to save yourself from getting in there. sauce and hot sauce. That’s right. It’s right in front of me. So, let’s add some hot sauce. How did I forget the hot sauce? All right, let’s add a little bit of hot sauce and mix that in there. Sorry, guys. I’m not looking at the chat and I bet you you guys are reminding me in there. Yes, they are. Oh, they are. Don’t forget the hot sauce. That’s why I use the southwestern seasoning because I absolutely love giving it a bit of a kick. And you could do jalapenos, like I said, and give it even more of a nice kick using jalapenos instead of sweet peppers. Okay. And if you are like, I’m not sure about these bacon, you know, I’m not a big fan of bacon or I’m vegetarian. There is an awesome recipe in our season’s best cookbook at the back. And I’m going to just tell you right now, I buy those seasons best and and give them as cards, gifts allin-one. And then you can personalize at the front. Write a little note. They’ll always know who you got who they got that season’s best cookbook from. You can’t go wrong with that. They always bring s such amazing recipes out in the season’s best. And right at the back there is a pepper recipe, a stuffed pepper recipe. It’s a little bit like just simpler without the bacon. And we’re just So now we’re just going to twist this down and use the twix clip. So, you just want to make sure you keep pushing it down and then use the Twix clip to tie it off. Now, you could use a Ziploc bag. I did try it just to kind of see the difference and how I liked it, but I’m going to tell you, this is a lot nicer. So, it is well worth getting than using a freezer Ziploc bag. Okay, so we don’t need that anymore. And then we’re going to just show you how we stuff the peppers. So if you want, you can just rinse them real quick just to, you know, get a little bit of in case there’s anything else left in there. And now let’s stuff them. Make sure my hands are nice and dry. Okay, so really, really easy. You just have to squeeze that in there. Push from the top where the Twix it is and don’t let it get away on you and stuff as much as you want depending on the size of your pepper. There you have it. You can see how how that worked. I’ve we just had our Canadian Thanksgiving oh two weeks ago, week and a half. And uh I actually made these as an appetizer and I’m pretty sure everybody loved them. So, it was really great to try it out, sample it out, and show everyone how awesome they are. So, there you have it. Okay, now we’re going to wrap them in bacon. So, let’s move some of these things out of the way and grab our insulated bowls. So, we have the two sizes for our our bowls. They are on sale this week as well. So, this is a set and you got to grab them. Like, I have a couple sets of them. That’s how much I use them. Some people say they just use them for hosting. No, I use them all the time because, you know, when you start with one thing, but not everything’s always done. Now, of course, if you have our air fryer, you can sink finish and everything can be done at the same time. But if you’re using the stove and the oven and all then maybe the barbecue or whatever it is, these keep your food hot for up to 2 hours or cold. if you’re going to like fill it with ice and like then later have it cold for like a potato salad. Really great for that, too. And when you want a cold recipe in there. So, they’re doublewalled. And I’m going to just show you here the square one. This one’s brand new. So, I love the square one. I’m super excited about it. And uh I just filled it with some hot water because it keeps it extra hot. if you actually fill it ahead of time with some hot water. So, just take your kettle and fill it with some hot water. And then it is I’m going to show you the inside of it. It is doublewalled, so it helps keep the outside cold when you’re you’re going to go serve it at the table. And it keeps it from sweating as well. All right. So, there we have that. The spinach dip is going to go in there. Let’s see. How are we doing for time? Five more minutes on the clock. Okay. So, there’s that. And I’m going to show you. So, I have a couple pieces of bacon in here. What we did was precooked our bacon on the bar pan. This was one of my first pieces when I first heard about Pamper Chef. I got the bar pan. Now, this is infused and so it’s got this beautiful mesh on the bottom. If you get one of our newer pieces of the unglazed infused stone wear, you can actually broil and preheat these pieces of stone wear and they’re dishwasher safe. Now, I just use the little scraper it comes with comes with this guy. Just use hot water after it’s cooled to clean it. But bacon’s a great thing to put on your stone when you’re first getting like when you first get a stone because it really does start to form a nice non-stick finish on your stone wear when you do things with a high fat like bacon or like peanut butter cookies or anything like you know chicken fingers and all those things. So that is what we did. We did a bunch of bacon on the bar pan in the oven. We did about on 375 for about 20 25 minutes. And so I got a few toothpicks here to show you how to then wrap the bacon around the pepper before you go and cook it. So it’s calls for pre precooked bacon. Now let’s see. Hopefully they’re not too small. Okay. So and then you take a just a toothpick here. If you need to use two cuz depending on the size of your bacon, you can use two toothpicks as well. Or you could use two pieces of bacon. And this this one just kind of shriveled up a bit. So, um you could put two toothpicks in there and then you can bake it in your air fryer. And I’ll show you that as well in a minute. So, really really easy. The bacon gives a nice flavor when you’re you’re baking it up in the air fryer or your oven. And uh just add such nice flavor to the stuffed pepper. Okay, so that’s how simple that is. And I’m going to just wipe my hands here. A little sticky from the bacon there. And I’ll show you a done already. We’re going to put this on our beautiful 45th anniversary dinner wear platter. This is our large platter. Great for like, you know, that turkey dinner coming up for if you already had one. Um, you know, Christmas is coming too and you can easily put a ton of beautiful things, pieces of food, you know, whatever it is you’re serving right on there. What I absolutely love about our 45th anniversary collection is that it um is one of a kind. Every piece is different. It’s all individually made and they all are unique in their own way. And I will say after 24 years of marriage, we finally got new dinner wear and I’m so thrilled to get some new dishes. So, we have of course our plates and our bowls and all that, our mugs, and then we have these serving pieces that are so so pretty and now available to you guys as customers as well. First, it was just available for our hosts, and now it’s available for our guests as well, our customers. So, this is the long platter and sauce dipping bowl. Super cute. So, for our spinach and artich choke dip, if you didn’t want to do chips, you could do veggies. And so, I’m just showing you how you could do some carrots and celery there. Or if you love bread like we do, you could do like this is the long this is the serving um serving platter. I I’m just trying to remember the name properly. Uh serving Yeah, this one’s a serving platter. This one I We’re going to find the name of it. Pamper not perfect here. Okay, someone in the comments. Serving bowl. Thank you. serving bowl. There we go. I actually read one of those. So, we have cut up some pumpernick pumpern nickel bread using our bread knife and we just took about a half a pumpern nickel. So, that’s about a half right there. And like who doesn’t love artich choke dip with pumpern nickel bread, right? So, you could serve that up nicely in your beautifully glazed serving bowl. There we go. Okay, so that’s also really nice. Okay. How are we doing for time? I think it’s almost ready to serve up. One more minute. Okay. So, we are going to show you our air fryer now. Our deluxe air fryer and oven. And yes, it tells you it beeps. So, it lets you know when it’s done. And we can definitely take the pressure off. Um, release the pressure. But I’m just going to talk brief about our deluxe air fryer and oven. Who doesn’t love this air fryer and oven? You can do all your meals on the bottom and then your desserts on the top or and sink it so it finishes all at the same time. You can open the whole thing by just doing that or you can do individually. So this is like a pizza oven up here, a toaster oven and this is your air fryer. And we did custom. Okay. No, we did convection for 18 minutes approximately. So, just to show you here, we’ve precooked all of our peppers except for two to show you of them. And we’ve just cooked them up in the air fryer. You could do that in the oven as well, but really, really easy to do in the air fryer. And we did about five on each tray and then just flipped halfway. And I will say just right quickly that these gloves are awesome. The are called the oven gloves. silicone gloves and uh they got a beautiful silicone grip right there as well. They fit most sizes of hands, I’m going to say, cuz they are large on me. So, really love them and they are handy for taking these racks out because you do not want to burn yourself. So, absolutely love that. Okay, let’s get the spinach and artichoke dip out. We’re going to uh use and put that right in our serving bowl. And uh Michael, if you want while I do this, like I can just show this off real quick, but if you wanted to do those questions, you can. Just going to press the X and then pressure release. [Music] That’s my favorite part right there. And then we’re going to put the Greek yogurt using our measurall cup and cheese into that mixture and put it right into the insulated bowl. and add a little bit of Greek yogurt. Uh Greek rub, Greek yogurt and Greek rub. And then it’s ready to serve. That’s how easy this is. Amazing. Amazing. Uh awesome. Well, thank you so much. It is no easy feat to do two recipes like this, Catherine. So, why don’t you we’ll give you a breather for just a second while we do our giveaway and a couple quick announcements and then we’ve got a lot of questions in the Q&A. So, why don’t you take a breather or plate that or whatever you want to do. just take uh just take like three minutes here and then uh we’ll give you a little break. So friends, in the meantime, who wants to win something? I do, but I don’t get to win it, but maybe you do. Um and so tonight we are giving three winners. You see that thing that’s right in front there, that square insulated serving bowl? Yeah, we’re going to give away three of those tonight. So yeah, pretty fun. Pretty fun. So congratulations, friends. Uh, our lucky three winners tonight are Congratulations to Miranda Titus, Carrie Lynn Chartier, and Gabriella Sadell. You are our winners. Miranda, Carrie Lynn, and Gabriella. Congratulations. I will be in touch with you. Look for an email from me and I will get your shipping information and we can get one of these square insulated serving bowls in the mail for you. My favorite feature, you can see in this photo, it’s the lid. The lid that attaches. It’s so great. It’s I mean you can see it in in in Katherine’s demo as well, but awesome stuff. All right, so a couple other couple things I want to tell you about. Even if you are not a winner tonight, hey, you can be game day ready for 15% off with some awesome products that’ll help you get ready for hosting for appetizers of your own. You can get 15% off of these products through the end of this week. So, you have until Sunday night to get 15% off things like the insulated serving bowl set, the peppercore, uh those seasonings, and a couple others. So, uh look, talk to your consultant about any of those products. And if 15% off isn’t enough for you, how about 60% off? When you host a virtual party in October, you can get 60% off any one item with qualifying party sales. And yes, you still have time. You still got a week left in October if you book that party ASAP and you could get that electric salt and pepper grinder. The only way to get that is hosting a party in October. So, get on it, friends. You got a little more than a week left. Uh, a couple other things I want to tell you about. We had a lot of love for the Hearthstone pan. And the way that you can get this is with our new Hearthstone kit for new consultants. If you are ready to say yes to possibility to start your own business on your own schedule with ultimate flexibility, you have until the end of this month to seize this amazing deal for just 1980 which pays homage to our founding year 1980 when Doris Christopher hosted her first party with a pizza cooked on a stone. So start your own side hustle with heart and earn income products and be part of something bigger and special. Pretty awesome. All right, friends. So, let’s do some Q&A and then we’re going to land the plane here. So, um all right. So, we got a couple questions for you, Katherine. Let’s see what we got here. Um let’s see. First of all, two questions about the frozen spinach. They said, “Is the spinach still frozen, and does that matter for the recipe?” Was the the the spinach frozen once it was cooked, like once it was done pressurized? I think they were asking like did when it started, did you use frozen spinach or fresh spinach? it. You could use both though. Yeah, I’ve done it with fresh spinach, so either one will work. We’ve just added a half a cup of Greek yogurt now using our Measuro cup. Yep. And that’s it. Um, so I know we measure cheese kind of use kind of loosely, but someone said, “Would you use the same amount of goat cheese if if you did goat cheese instead of cream cheese?” Yes, approximately I would. Yes. Okay, great. Uh, love this question. What are your personal favorite products from Pamper Chef? Whether you’ve earned them or picked them up for yourself, what are the ones you use most often? Your absolute favorites. Oh boy. I’m going to say definitely the knives and the cookware. I absolutely love those two pieces. There’s just so many. But yeah, um the air fryer is, you know, been a huge hit, too. I The list could go on. I mean, I just can’t say one particular thing always. It’s hard to pick one thing. Yes, it is. Uh, okay. So, next question. Um, someone said, “Could you cook this recipe with raw bacon if you cooked it longer?” What do you think? Well, um, I think the peppers would overcook and the cheese mixture would come out a little bit like it would just start to burn out of it. I think if you did Yeah, I would definitely say you should have precooked bacon. Yep, I agree with you. I’m no expert, but I would say if you uh uh the main reason I agree with you is because our test kitchen tests all of these recipes front to back for optimal balance. And so, generally speaking, I recommend sticking with the recipes as written, and you’re going to get the best results that way. Um, all right. Uh, two more questions for you. Do you use parchment paper when you use the stone baker? the stone baker. Uh the uh which one was it? The bar pan. Yeah. No, I don’t. I love that you just put it right on there and then the little brown blue scraper it comes with cleans all that bacon fat and you can reuse it if you’d like for another, you know, for cooking another time. Put it in a jar. No, I would definitely not use parchment paper. Yep. Okay, great question. And then the last question, uh, if somebody is eyeing that Hearthstone and thinking about maybe making the leap and they’re not, they’re still considering it, what is the biggest, uh, the best piece of advice you would offer to somebody who’s kind of still considering whether or not being a Pamper Chef consultant is something for them? Well, if they’ve hosted a party, they know the amazing perks to hosting and all the rewards that we give are phenomenal. And so if you’re gonna try it out, do a launch party, you know, either whether it’s in home or online and give give yourself the opportunity. You could either give away the host rewards, do it a mystery host, and you know, all those people that were coming out to check out Pamper Chef. They could either be a part of that, you know, if they spend so much, you can give put their name in a draw to win the rewards, or you could be the host yourself, get the rewards as well and the commission. starting off your own business. Win-win. Love that. That’s very practical. Like, excellent advice. I love that. So, you must be you must be a season pro. Have you been doing this for 22 years or something? Uh, you know, so thank you so much, Katherine. Thank you for your passion and your expertise and your leadership. We’re grateful for you. And thank all of you for joining us tonight. I hope you enjoyed it. I hope you learned something. And if you are interested in learning more about being a consultant yourself, talk to the consultant that invited you tonight or visit the BA consultant page on our website. We hope you’ll join us same time next week, 700 p.m. Central time every Tuesday. And next week we will be with Becky who’s going to teach us how to make a cute and spooky snack spread for a Halloween themed sharkie board. It’s going to be a lot of fun. Very cute. Very fun. So join us. Register now. And I hope you all have a great night. So thanks again friends. We’ll catch you next time. We said,
Dining and Cooking