DISCLAIMER: I am NOT a Pampered Chef consultant and
am not receiving any extras for posting this. I just want to share.
A few weeks ago I hosted a Pampered Chef party in my home.
It has been quite awhile since I've seen their products.
I used the trusty Facebook to advertise my party.
I also used an email loop.
I think the consultant was hesitant because she didn't think I was putting
in the effort to have a successful show.
I ran out of chairs.
I had 20+ people come to my house.
I had 4 or more online orders because I sent the link through my
blog and Face Book.
products. I also got 4 products at 1/2 price.
Then, above that, if I still had items I wanted, I could
get 30% off of those items!
TALK ABOUT A GREAT WAY TO GET SOME CHRISTMAS SHOPPING DONE!
Pampered Chef products for $24.88. (I had to edit, I had wrong price)
I also had 6 shows booked from my one show.
I now get to go to their shows and get the special for 60% off.
So, if you want to get some Christmas shopping done, you might
contact your local Pampered Chef consultant and book a party.
Here is the recipe we made at the party...tastes JUST like a Pumpkin Pie.
Pumpkin Lattice Dessert
1(15 ounce) package refrigerated pie crusts (2 crusts)
1/4 cup plus 1 tablespoon pecan halves, divided
2 tablespoons granulated sugar
1 (15 ounce) can solid pack pumpkin
1 (8 ounce) container frozen whipped topping, thawed, divided
1 (3.4 ounce) box cheesecake instant pudding and pie filling
1 teaspoon Pantry Cinnamon Plus Spice Blend
Additional pecan halves (optional)
Heat oven to 375 degrees F. Let pie crusts stand at room temperature 15 minutes.Lightly sprinkle Large Round Stone with flour. Gently unfold one pie crust onto center of baking stone. Lightly brush with water using Pastry Brush.
Using Food Chopper, finely chop 1/4 cup of the pecans; sprinkle evenly over crust.
Unfold second crust and place over first crust, matching edges and pressing to seal. Using Baker's Roller, roll crusts out together to edge of baking stone.
Fold edges of crust 1/2 inch toward center, forming an even border; press to seal seam using smooth end of pastry tool, form a decorative fluted edge; prick entire surface of crust.
In Small Batter Bowl, lightly beat egg and brush over crust. Place sugar in Flour/Sugar Shaker; sprinkle evenly over crust.
Bake 20 to 25 minutes or until golden brown. Remove to Stackable Cooling Rack. Cool 15 minutes.
Carefully slide crust onto Round Platter; cool completely.
Meanwhile, for filling, combine pumpkin, half of the whipped topping, pudding mix and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk (mixture will be thick).
Using Large Spreader, spread filling evenly over crust.Attach closed star tip to Easy Accent Decorator; fill with remaining whipped topping.
Pipe 3 horizontal rows of topping across surface of filling, followed by 3 diagonal rows, forming a lattice pattern. Pipe a decorative border along edge of filling.
Using Deluxe Cheese Grater, grate remaining pecans over topping.
If desired, arrange additional pecan halves around edge of pastry.
Cut into wedges using Chef's Knife.
Serve using Slice 'N Serve.
Yield: 12 servings or 20 sample servings Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 34 g, Protein 3 g, Sodium 250 mg, Fiber 2 g
CLICK HERE IF YOU WANT TO ORDER FROM THE AMAZING CONSULTANT I HAD!!!
Thanks Teri for doing such a great job!!!