Cooking with Intentions

08/16/2026

Hello and I realise I have been MIA for some time, soooo. To explain , in July I resigned from Pampered Chef I stayed in 4 years and loved it very much. I will still support this product and if anyone needs a representative theres two ladies I recommend one is Janna Luebkemann Scearce and the other is Chelsea Wray https://www.facebook.com/share/1G7C8APvXo/
they are always having parties so before you go to a website please reach out to them to help them with that
I will keep the cooking group going and appreciate all the live a support you have shown .

03/01/2026

Our new spring products are so impressive
Text me if you'd like a party or just want to order ill send you a link to use.
870-754-6778
Thanks

Spring is tastier with Pampered Chef! Whip icy drinks and soft serve with the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker. Plus, discover new seasonin...

05/04/2024

Jalapeno Poppers

Ingredients
12 jalapeno peppers
6 ounces cream cheese softened
1 teaspoon garlic powder
4 ounces sharp cheddar shredded
2 tablespoons chives finely chopped
¼ cup Panko bread crumbs
1 tablespoon butter melted

Instructions
Preheat the oven to 400°F.
Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
In a separate bowl, combine Panko crumbs and melted butter.
Fill jalapenos with the cheese mixture. Top with crumbs.
Place on a baking pan and bake 18-22 minutes or until golden.
Cool 5-10 minutes before serving.

12/19/2023

Ciabatta Bread

Translated into English, “ciabatta” literally means “slipper”. This is due to its distinctive long, flat-ish shape that is thought to vaguely resemble this type of footwear, so much so that it’s often called Italian Slipper Bread in English-speaking countries.

This famous Italian Ciabatta bread comes from the Veneto region, where it was invented in 1982. In those days, bakers were worried about the French baguettes flooding the market, threatening to monopolise the booming sandwich business in Italy.

Arnaldo Cavallari who crested this delicious bread , came up with the perfect sandwich bread that could compete with baguettes. He called it ciabatta polesana, after the region of Polesine where he worked.

The popularity of this new bread grew very quickly in Italy, with many regions producing their own variations on Cavallari’s original recipe, and it wasn’t long before the Ciabatta became a big hit overseas. Marks and Spencer introduced it to British households in 1985, and two years later, this Italian bread was exported to the States.
By 1999, Cavallari had trademarked ciabatta polesana and ciabatta italiana, licensing production in 11 countries.

For dough (starter)

1 cup (230ml) water, lukewarm

2 cups (260g) flour (measured after sifting)

1 tsp dry yeast

For the dough:

2 cups (460ml) water, lukewarm

5-6 cups (650-750g) flour ( (measured after sifting and depending on the humidity of the place where you live)

1 ½ tsp salt

For greasing:
1 tbsp extra virgin olive oil

Instructions

1- In a medium size bowl add water and dry yeast. Wait 10 minutes until the yeast is fully dissolved and has a “creamy’ texture.

2- Mix in the flour. You should get a very loose and sticky dough.
It should have consistency thick enough not to come off from the spoon but wet enough so that it’s impossible to knead it by hand.

3- Cover the bowl with a plastic wrap and let the dough rest at a room temperature for 3-4 hrs or overnight. I just don’t recommend leaving dough for more than 24 hrs as the yeast will start to over-mature and loose its power.

4- Once dough is rested it will become bubbly and might become even looser when you left it.
Now pour lukewarm water in the bowl, going around the edges of the bowl and pouring small portions at a time. This is how we hydrate and aerate b**a even more at the same time liberating it from the bowl.

5- Place dough and water mixture into a bowl of a standing mixer, oil the dough hook.Turn on your mixer on low speed, knead for a 1-2 minutes and start adding flour.

6- In the last portion of the flour (approx 1cup) add salt and mix it into the flour. Add to the dough. Knead on medium speed for 10 minutes. You’ll notice the dough starting changing its texture. Becoming more smooth and starting to climb up the hook. Increase mixer speed to high and knead for another 10 minutes. If you mixer bowl is large enough you’ll see the dough coming off the bowl sides. That’s a perfect sign the dough is ready and has developed strong gluten.You would be able to tell just from the look that it’s very silky and shiny.

7- Transfer the dough to a big oiled bowl, so that there is enough space for the bread to double or triple.
Cover with plastic wrap and let it rise at a room temperature for about 40-50 minutes.

8- After the first 40-50 minutes the dough will double in size. Dip a silicon spatula in a water and
start folding the dough onto itself, from the outside to the center of the bowl. You should be able to make 6-10 folds.

9- Do it gently, so that the dough becomes well aerated and not deflated.Now using both hands, lift the dough from the bowl letting it fold, turn the bowl 90 degrees and fold in the same manner again. Cover with plastic wrap and let rise for another 40-50 minutes.

10- Repeat this last folding process once again and let the dough rest for the last 40-50 minutes.

11- Once it’s perfectly bubbly and doubled in size, GENEROUSLY sprinkle the working surface with flour. The dough is very sticky, but that’s the secret for gorgeous light and airy ciabatta bread.

12- Flip the bowl upside down and let the dough “slide” out of the bowl by itself.

13- Sprinkle your scrapers and top of the dough with flour again. Using the scrapers give it a rectangular shape. Cut into elongated loaves or individual rolls. You can make the rolls either square or triangle and they are perfect for panini.

14- Generously sprinkle linen cloth with flour and using large dough scrapers transfer the bread loaves onto it. Separate each loaf. Pull towel up in-between the loaves to prevent them from sticking together.

15- Turn on the oven to 450F while ciabatta bread rests on the towel.

16- After 10-15 minutes flip ciabatta loaves over on parchment paper sprinkled with semolina flour or corn flour (to prevent bread from sticking).

17- Just before you put the bread into the oven, spray ciabatta loaves using a spray bottle with cold water to create steam. It helps the bread cook perfectly both on the inside and outside. And helps to create a beautiful thin crust.

18- Bake ciabatta for 20-25 minutes without EVER opening the oven. After 10 minutes in the oven reduce the heat to 400F. When it’s golden brown, or may seem even slightly burned that is it. Your ciabatta bread has just reached its perfection and all you have left is let it cool for 15-20 on the wire rack.

Notes
For this recipe measure flour AFTER sifting.

Thanks to the Italian Recipe website
If you like this recipe and want to print it visit this sight
https://www.italianrecipebook.com/ciabatta-bread/

12/19/2023

DID YOU KNOW?🤷‍♀️
Cream of tartar is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue—not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking. Here's what it is and how to use it in recipes, and even around the house.

What is cream of tartar?

First of all, it's not creamy. It's a dry, powdery, acidic byproduct of fermenting grapes into w**e. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the commercial name). But you can find it in the spice aisle labeled as plain ol' cream of tartar. It is a byproduct of the w**e making process.

What is cream of tartar used for?

Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.

Why is cream of tartar in snickerdoodle cookies?

It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science!

How else is cream of tartar used in recipes?

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color.

A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.

Make colorful, edible play dough!

What can I substitute for cream of tartar?

Use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe.

What is cream of tartar's shelf-life?

Cream of tartar keeps its freshness indefinitely, as long as you store it in a cool, dry spot. When in doubt, you can test it by looking at it and smelling it. It should look white and powdery, and it should smell mildly acidic.

How else is it used around the house?

Cream of tartar makes an effective non-toxic household cleaner all by itself or combined with other earth-friendly kitchen ingredients such as lemon juice or vinegar. Try these ideas:

Metal polish: Add water to make a paste to polish stainless steel and aluminum. This also removes scratches on white bowls and plates caused by knives and forks.

Copper polish: Add lemon juice in a 1:1 mixture. Rub on, rinse off.

Poreclain sink, tub, toilet scrub: Add distilled white vinegar in a 1:1 solution.
All-purpose scrub: Add distilled white vinegar in a 4:1 solution (i.e., 1 cup vinegar to 1/4 cup cream of tartar). This also cleans stainless steel sinks like nobody's business.
Original Origin Unknown

11/24/2023

How to Cook Artichokes

Artichokes are actually part of the thistle family, and while they may seem a little intimidating to eat in their whole spiky-leafed form, they’re are actually pretty simple to prepare—and so fun to eat! Learn how to make and enjoy roasted artichokes with the simple steps below.

Step 1: Cut the Tops
Preheat your oven to 400°. Using a sharp chef’s knife, carefully cut one inch from the top of each artichoke.

Step 2: Trim the Leaves
Using a pair of kitchen scissors, snip off the sharp, pointy tips of the outer leaves.

Step 3: Scrape and Prep
Cut each artichoke lengthwise in half. Carefully scrape and remove the fuzzy center of each of the artichokes. Rub the lemon over the cut sides of the artichokes, then sprinkle all over with salt and pepper

Step 4: Cover and Bake
Drizzle oil in a 15x10x1-in. baking pan. Place the artichokes in the pan, heart side down. Sprinkle the outsides of the artichokes with lemon juice. Cover the pan with foil, and bake on a lower rack until a center leaf pulls out easily, which should be around 50-55 minutes.

Step 5: Serve and Dip
Mix all the aioli ingredients until well combined, and refrigerate until serving.

How to Eat a Roasted Artichoke

Once it’s time to eat your roasted artichokes, you might be a little intimidated. What do you do with the leaves? (Please, please don’t swallow them whole!) How do you get to the heart? Here’s the best way to enjoy every petal and beyond:

Pull off the outer leaves of the artichoke one at a time.
Dip the petal’s base in aioli (melted butter tastes delicious with them too!). Pull the petal through your teeth to remove the soft, meaty portion, and enjoy. Discard the remaining petal; repeat until you’ve gone through all the leaves.
The bottom part of the artichoke is known as the heart—and it’s entirely edible. Simply scoop it out whole and dip in aioli to enjoy.
Whether you love them whole and roasty, or as a delicious addition to pizza, dip, or salads, try these incredible artichoke recipes for any meal of the day.
How to Eat a

Here’s what you’ll need for the artichokes:

4 medium artichokes
1/2 medium lemon
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil

And for a creamy, lemony aioli dipper:

1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 tsp. minced garlic
1/4 tsp. grated lemon zest
Dash pepper

11/24/2023

Is It Safe To Eat Sprouted Potatoes? Here’s What the Experts Say.

Here's a very informative article you will want to read
https://www.simplyrecipes.com/is-it-safe-to-eat-sprouted-potatoes-7167612

10/29/2023

Jalapeno Popper Mummies
Jalapeno popper mummies are cute, spooky, and loaded with tasty ingredients. This recipe is incredibly easy to make and certainly impressive on the Halloween appetizer table.
Prep Time
30minutes mins
Cook Time
12minutes mins
Total Time
42minutes mins

Ingredients
8 oz cream cheese softened
8 oz Monterey jack cheese shredded
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
10 jalapenos sliced in half lengthwise, seeds removed
12 oz Pillsbury crescent rolls
1 egg lightly beaten with 1 Tbsp of water (for egg wash)
40 small candy eyeballs or sliced olives

Instructions
Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.

Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
Spoon the cheese mixture into the jalapeno halves.

Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.

Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.

Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.

Bake until they’re golden, about 12 minutes.
As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
Cool slightly and serve warm.

Notes
Instead of using candy eyeballs, you can use sliced black olives.
Nutrition
Serving: 1jalapeno mummy | Calories: 146cal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 263mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 1mg

09/27/2023

Wow!!!

https://www.facebook.com/reel/817875723080040?mibextid=9drbnH

09/06/2023

With over 3500 recipes on our website we invite you to explore the options.
Find recipes at top of page or in the category section of the site.👍🏻

https://www.pamperedchef.com/party/debbieturney0705

Here's one I'd like to share ...

Spicy Sesame Cauliflower

1) Preheat the oven to 425°F (220°C)).

Oil for spraying pan
1 medium head cauliflower (around 2 lbs/1 kg)
2 egg white
¾ cup (175 mL) panko breadcrumbs
3 tbsp (45 mL) honey
3 garlic cloves
2 tbsp (30 mL) low-sodium soy sauce
½-1 tbsp (7-15 mL) Sriracha sauce
1 tsp (5 mL) onion powder
½ cup (125 mL) water
1 tbsp (15 mL) cornstarch
2 cups (500 mL) hot cooked rice
Sesame seeds
Green onion slices or chopped cashews (optional)

2) Cutting around the core, trim the cauliflower into 1½” (4 cm) florets, and place in a 6-qt. (6-L) Stainless Steel Mixing Bowl.

3) In a 1-cup (250-mL) Prep Bowl, whisk the egg whites until frothy.

4) Pour the egg whites over the cauliflower and mix to coat. Add the panko and thoroughly coat.

5) Carefully place the cauliflower on the pan, ensuring the coating stays on the cauliflower. Bake for 20–22 minutes or until lightly browned.

6) In a small bowl, combine the honey, garlic pressed with the Garlic Press, soy sauce, Sriracha, and onion powder. Add to a small saucepan. Bring to a simmer over medium heat, stirring occasionally.

7) In a small bowl, dissolve the cornstarch in water. Pour the mixture into the saucepan; stir and bring back to a simmer. Simmer for about 2 minutes, or until the sauce thickens.

8 ) Remove the cauliflower and place in a large bowl. Pour the sauce over the cauliflower and mix to gently coat.

9) Serve over cooked rice and top with sesame seeds, green onions, or chopped cashews.

Yield:
4 servings of 3/4 cup (175mL) cauliflower and 1/2cup (125mL) cooked Rice
Nutrients per serving:
Calories 290, Total Fat 0.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 56 g, Fiber 4 g, Sugars 17 g, Protein 15 g

Cook's Tips:
To make a gluten-free version of this recipe, you can swap the soy sauce and panko for gluten-free alternatives.