Pampered Chef

Paring Knife $1.75
These are great sharp little knives.
Wonderful for cutting up a variety of food for
my 1 year old son.

Scoop $13.00
Great for scooping cookie dough,
and they come in three sizes.

Grill Press $34.00
This make a yummy panini
and can be used for lots of other cooking!

Grill Pan $135.00
I love being able to grill chicken,
fish, and sandwiches inside on the stove top.

Round Stone $21.50
These stones make some really great cookies,
they turn out perfect every time!

Kitchen Shears $16.50
I LOVE these! I use them the most for
cutting food up for my son. I cut up sandwiches, chicken, fruit,
noodles, just about anything! They save so much time and are very sharp.

Mini Whisk $9.50
I don't quite know what it is about
this whisk that makes me love it so much...
Maybe the size and the handle is heavy and sturdy...

Citrus Press $17.00
An absolute must when making Mojitos!
(Right Carley? we need to get you one of these!)

I recently hosted a pampered chef show for my friend that just started selling their products. From hosting the show I got lots of great free products. These are some of my favorite items listed above. If you see something you like or want to host a show you can check it out online.

Peanut Butter-Chocolate Chunk Cookies

Ingredients:

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 cup peanut butter (smooth or chunky)
• 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, cut into chunks

Directions

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons (use a cookie scoop to get that rounded shape out of the cookies), 1 inch apart, onto two large baking sheets or I used my pampered chef cookie stone (and they came out wonderfully). Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Recipe from everyday food magazine, March 2009.