CLICK HERE FOR FREE BLOG LAYOUTS, LINK BUTTONS AND MORE! »

JANUARY to FEBRUARY

8:07 AM Edit This 0 Comments »
I hope everyone's holidays were so amazing.  Boy did January disappear on me.  I know I haven't been swamped but I think I have been real busy.  With school and testing, my home life, my Pampered Chef business I think I lost 27 days.  I was able to go to Sacramento for some very useful and uplifting training.  I was also able to help my hosts for the month receive over $1000 in free product.  I think I love that part the best.

I am now moving forward with my February calendar.  It is starting to fill up (thank you to my guests and friends).  I have also been having Freezer Meal Workshops.  They are so life-saving when it comes to that "I don't know what to fix for dinner" and the "I don't have all the ingredients dilemma" or the "I don't have enough in the wallet to buy dinner".  I have 3 scheduled for Feb. 9th, 21st, & 23rd.  The one for the 9th is full, but I still have spots in the other two sessions.  If you are interested I would be glad to send you a list of menus with an explanation of how they work.

My son and his wife have taken over Christmas morning breakfast which I did for 35 years.  He is a fantastic cook.  So I came up with my version of a Breakfast Ring because we have a very beautiful new stone.  It was such a hit with everyone that I decided to make it at my January shows.  Everyone liked it so much they wanted the recipe.  Someday when I make it, I will actually take a picture of the finished product.  I keep forgetting that part.

I also have a group on Facebook that I would love to share with you.  There are recipes and tips and the latest specials.  Keep up to date and join please.  PC Kitchen Charm

I still have a few dates for February open for parties.  The Pampered Chef has offered an extra $50 in free for this month.  So I ask you: if you had $85 to spend on anything in the catalog...what would it be? 




HAPPY NEW YEAR! 2015

2:21 PM Edit This 0 Comments »
This is just a quick addition to my recipes but it is not in the Breakfast file yet.

My New (invented) Brunch Show recipe...Too Die For!

Breakfast ring
Cook either or all:
4 slices bacon
4 links sausage
1 cup ham, cubed

2 pkgs refrigerator Crescent Rolls
Layout on White Stone with Handles
Press center section together




 8 eggs
 2 tsp Dijon Mustard
 2/3 cups milk
 Salt & Pepper
 Whip together


2 cloves fresh garlic, peeled
1 bell pepper, seeded & sectioned
Breakfast meat (whichever you chose)

Place in Manual Food Processor and mince to
Pesto consistency.
Combine in egg bowl.

 
In Stir-Fry Skillet, cook egg mixture to 
moist scramble (do not stir constantly)
 push cooked eggs to outside.




Combine cheeses of choice
I used:
1 cup mild cheddar, grated
1 cup mozzarella, grated
½ cup Cotija, crumbled
Or
A Mexican blend
                                                       
                                                        Spread 1 cup around center

of the rolls.








Put ALL of egg mixture on top of cheese.  

It seems like too much but it works.
Spread remaining cheese on top of eggs


 


Take the points of the rolls over
the top of the mixture and tuck
down under (does not have to
tuck tight). Clean up extra cheese
so not to burn.


Bake at 375° for 20-25 minutes.  Place a bowl of Salsa in the center.

(and after making this 3 times in 2 weeks you would think I would have taken a picture of the finished piece…nope forgot every time)



4:47 PM Edit This 0 Comments »


Seriously freaking out. It has just been announced the next FREE incentive trip that we will be earning is to The Atlantis Resort in the Bahamas!



I can not even stand this news. I'm so excited. We start earning the trip on January 1st! Want to earn it WITH me!? Your Pampered Chef Starter kit can end up costing you only $49.50 in December (when you earn your rebate). How crazy is that!?? You will also be earning all of the new spring products, and $100 shopping sprees, on TOP of the commission that you will make.Who can start a business for a total of $49.50 after your rebate- and then earn a free vacation at the end of the year? YOU CAN!
Give yourself the best Christmas present ever and join my team. I will help you all the way!
You can do cooking shows, catalog shows, ONLINE shows, fundraisers, or freezer meal workshops. The choice is yours. (Or, do it all) This business is so much fun, and so easy. Let's do this!

THE MORNING AFTER

12:23 PM Edit This 0 Comments »
Well, my son is now 
"Mr & Mrs".  What a great day it was.  The weather was perfect.  The sky was so blue and everything was beautiful after the rainstorm.  

The Barn looked perfect.  The night was everything the kids wanted it to be.  I have some very amazing friends that were there to support me, clean up after me and just to be there when I needed them.
  The "BOYS" were all perfect! 


Colby & Paige are perfect for each other.  I wish them a great and strong future.
         


JUNE 28TH, 2014
It is Done!
  
 
Isn't She Lovely, Isn't She Beautiful, Isn't She Precious - And she is ours!

I do love my Family

Fairy Tales Do Come True!

Probably the only time you will ever see these two men dance!



                                                                     
 They did very well, I must say!










JUNE

8:23 AM Edit This 0 Comments »
What a great month it is and has been. One week to the wedding so I thought I would post today. I don't know why people have to have such long engagements.  Just date until you are ready to get married, get engaged and get married already.

I think the longest time for any event in life should only be the experience of expecting a baby and that takes 9 months. The expectations and excitement and stress take a toll on all involved. Why oh why would you inflict that kind of pressure on yourself again.

Engagements cost money and a lot of stress. There are NO perfect weddings. They are just events.  Plan and then enjoy.  My ridiculous motto is...you can plan a funeral in 3 days, why not a wedding.

I know I sound synical but I am not. I just see how much stress and anxiety is involved and it makes my heart hurt.

So on a brighter note, we have one week to the first of two weddings this summer.


MAY

7:37 AM Edit This 0 Comments »
What a month it has been. At school I had full-on testing for 3 weeks. Everyone always asks me what I do. They all want my job because it looks so simple. I just tell them that I play with my kids all day. The master at work. This month I had testing, inventory for the entire school, awards for 2 assemblies, got new computers in the lab and finished up 2 online classes. I don't do much.

However now school is out for summer. For me it is bittersweet. I love the structure of a schedule and knowing I need to be and do and knowing people are dependent on me. I don''t have that during the summer.

Don't get me wrong I love having my Pampered Chef business bu t sometimes my boss is a little flustered and lazy. Drives me nuts.  I know having a very full schedule on my calender is vital. (Especially this summer $$$)..so get on it.

So for home news, some of you know and some of you do not. Two of my (own) kids are getting married. Colby, my 26 year youngest found the girl of his and our dreams. Paige is so good with and for him. He is in love for the first and last time (because we don't want him without her.

We just had Paige's Pampered Chef wedding shower this week. I think Colby picked half the wish list (but denied it) because he did get one good quality from me (the rest of the good came from his Dad) he does love to cook and he does it well. We had a fun time. Paige has a wonderful support system in her family. I have loved getting to know them.
The wedding is in one month. It will be a great down home Cowboy wedding.  The kids have a lot of supportive friends and family around them.

The second wedding will be in August. Cassie Jo has met a wonderful man that fits like a glove. He even likes us. That is very important to Cassie Jo. Michael is so amazing with her and Payton. There is a very bright halo of love that circles around the three of them. We are very excited about this wedding also. There will be more on that after Colby and Paige's special time.

We also have the Liberty Days 4th of July excitement and of course the Ogden Pioneer Days rodeo. So much excitement for one summer. I am afraid my 90 days is going to disappear in a blink of an eye.

So for now I am up for grabs for Wedding Showers and Grilling Shows as well as one of my fun shows "Dips, Sips and Flips".

Let me entertain you
Let me make you smile
Let me do a few tricks
Some old and then some new tricks
I'm very versatile
And if you're real good
I'll make you feel good
I want your spirits too climb
So let me entertain you
And we'll have a real good time, yes sir
We'll have a real good time
And if you're real good
I'll make you feel good
I want your spirits to climb
Let me entertain you
And we'll have a real good time

 Bette Midler - Let Me Entertain You Lyrics | MetroLyrics

Here's to a great summer.

Laura😘

APRIL

11:20 PM Edit This 1 Comment »

If I had a flower for every time you made me smile and laugh I'd have a garden to walk in forever.

Isn't this what April is all about? The storms of winter are leaving and the new smells of spring comes along.  This is my second favorite time of the year.  It is the new flowers poking up out of the ground, the baby animals are running in their pastures, and the days are definitely longer.

We are leaving the country
Lorie & I at the airport
Spring break was the first week of April this year and I was fortunate to earn a fabulous trip to the all inclusive Hard Rock Resort in Punta Cana Dominican Republic.  I was able to take a friend with me.  We spent five days sitting on the beach (of the ocean),
The Beach was amazing
swimming in luxurious pools, relaxing and wandering from restaurant to restaurant, tasting all the different cuisine and of course tasting all sorts of desserts.  Best part is we could taste and not eat it all.


I want to thank all of you for helping me reach my goal of this trip.  Without my hosts and guests I would not have been able to have traveled Pampered Chef style.
The island on our snorkeling excursion
So many wonderful things are happening in my life right now.  Mike and I will be celebrating our 38th wedding anniversary in June.  Who would have imagined???  Also in June, our son Colby is getting married.  It has been a long time coming for him.  He does seem very happy.  We are excited to welcome his fiance Paige into the family.


Our daughter Cassie Jo just got engaged to an incredible man.  They are very happy and planning an August wedding.


Our daughter Angie and family are having a fantastic year.  Kent is graduating college next month, Emmi just had her 8th birthday and was just baptized and Justin is still alive without too many head injuries.

Life is good, life is great, life is wonderful.

ZUCCHINI IN MARCH!

8:58 PM Edit This 0 Comments »
It is Healthy, 
It is Inexpensive, 
It is Quick to Fix, 
It is delicious! 
We can make it at your party.

MARCH MADNESS!

11:24 PM Edit This 0 Comments »
I love MARCH!  The snow is melting, Spring is on it's way.  It is when we get outside and walk instead of thinking about walking on the treadmill all winter.  I do love fresh air.  The countdown to end of school year has begun.  We have 1 1/2 quarters left which equals about 60 days.

College Basketball!!!  Need I say more.  Pampered Chef has introduced the new Spring product.  I believe this is my favorite launch since I started my business.
I think have a use for everything that was introduced.  The Double Grill Pan is going to be so great for Double batches of Quesadillas. The Tablet stand is amazing for holding my tablet or my recipes in the kitchen.  The Cord Winder is so lightweight and really works.  The new Stands for the Simple Additions are very nice.  The Dessert stand actually holds the Garlic & Brie Baker.  The Scoop Loop cleans out Cantaloupe so nice and easy.  Of course the new Bamboo Platter is beautiful.  The Gardening tools are very nice.  So well make.  The steel goes all the way through the handle.  I don't see these breaking.  The new scrapers are so cute AND useful.  I love the introduction of the cobalt Blue products.  They liven up the kitchen.

You can't go wrong with any of the new products.  As usual I love The Pampered Chef and I love my job.  I would love to share it with you.

Please share my blog with others and let me know what recipes or ideas I can add to make it more useful to you.

St Patty's Day Trifle

Ingredients:
• 2 boxes (4 serving size each) of JELLO vanilla flavor instant pudding {or use JELLO pistachio flavor instant pudding & eliminate the green food coloring}
• 3 1/2 cups cold milk
• 1 teaspoon green food coloring
• 1 tub Cool Whip (8 oz.)
• 1-18oz pkg. Oreos, coarsely crushed
• Shamrock candies, cookies, etc. for garnish

Directions:
Pour milk into large bowl. Stir in food coloring. Add pudding mixes and beat with a wire whisk 2 minutes or till well blended. Let stand 5 minutes. Gently stir in Cool Whip. In a trifle bowl layer crushed cookies and pudding mixture. Garnish as desired. Refrigerate for atleast an hour or till ready to serve.

May your March be full of Madness!
Laura

WEDDING SEASON IS UPON US!!!

8:15 AM Edit This 0 Comments »

DO YOU KNOW SOMEONE THAT JUST GOT ENGAGED?

DO YOU KNOW SOMEONE GETTING MARRIED?

DID YOU JUST GET ENGAGED?

ARE YOU GOING TO GET ENGAGED THIS YEAR?

I would love to help you Pamper your kitchen.  The greatest part about a Wedding Shower is the Bride & Groom are able to pick whatever they want in their kitchen.  Their guests do not have to shopping for a present, they do not have to wrap a gift, they do not have to worry if the gift will be loved.

At a Wedding shower everyone comes and enjoys each others company
and celebrates the Bride & Groom, browse the catalog, pick from a wish list and do a little shopping of their own.

Please let me help Pamper your or your Bride.

Laura

801-458-4101
chefLauraRhees@gmail.com

https://www.facebook.com/LaurasEasyKitchenExperiences
Become a FAN of my page
Please Like ✔ Tag ✔ Comment ✔ Share ✔ - thank you ♥

SUPER BOWL SUNDAY

7:46 PM Edit This 0 Comments »
Broncos?
Seahawks?


At the end of the night, it might not matter.  I believe in America it is just the perfect excuse to have another gathering of friends and family to make really good snacks, eat a lot of really good food and enjoy each others company.

What was your favorite snack of the day?  I learned how to make some really good Jalapeno Poppers this year.  Mmm good!  I experimented with some Corn Dog Bites.  They were okay...keep tweaking.  There were a lot of ideas out there to pick from.  I tasted some really good Avocado dip.  It had a different but real nice flavor.


This was a quiet Super Bowl Sunday for Mike & I.  We were home alone.  Angie and her family stayed home.  Cassie Jo & Payton went to a Seahawk habitat.  Colby stayed home and entertained there.

So here I am blogging and watching the Broncos get their trash kicked.  Here's to the Seahawks.  They played hard and won!



Do you use Quinoa yet?

12:51 PM Edit This 0 Comments »
I found this recipe and I really like it.  These quinoa bites are so easy to grab and eat on the way or they
make great appetizers.

Use the Brownie Pan or the Mini Muffin Pan.  If you actually read my blog and would like to have a show, I will give you the Brownie Pan for FREE.  Breakfast Lunch Dinner & Dessert all in one pan.

Or if you don't want to get a lot of Pampered Chef Toys for FREE, then just contact me anyway and I will mail you the new Season's Best.

HAM & CHEESE QUINOA BITES
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper


Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.  This also works really well with the Brownie Pan.

11:10 AM Edit This 1 Comment »

Welcome to 2014

Last year was actually very kind to me.  I received so many wonderful blessings.  I want to say thank you so much to all of my fabulous hosts of 2013.  Some new and some who love Pampered Chef so much they host a party with me each year.  My absolute favorite part of my business is being able to meet so many wonderful people I call friends.  One of my other favorite things is to pamper your kitchens with new very useful products.  

I have so much fun when I go into a pre-pampered kitchen and my host knows as much or more as I do about the product.  In fact I am able to just stand back and let each of you do the selling for me.  That is what you call a reputable company.




Last year I was able to travel to Phoenix and Minneapolis.  This is pretty huge for me.  I didn't ever travel anywhere.  When I was in Minneapolis I was able to see Jon Gordon in person.  WOW!! Talk about motivational.  He spoke about "One Word".  So I found my word for the rest of the year.

That word was "FIRE" and it was pretty cool that Katy Perry chose to do her song "Roar" just for me.  I wanted to fire up my business, I wanted to fire up my self-confidence, and I wanted to fire up my determination.  

I know there is always room for improvement, but I believe I made progress with this word in my mind.  (I even used the song as my ringtone).  I became more intentional about sharing this opportunity with more people.  Not as a recruiter but as a friend.  I decided if that one person hadn't offered me this opportunity, my life would be so different from what it is today.  I am so blessed and so grateful to have had this gift given to me.  I have been able to pay it forward to several people.  

So for 2014 I started the year off with my new word.  I have chosen the word "FOCUS".  I have so many different directions that I am going.  I feel that I do not do anything as well as I am capable of.  I start many things and do not finish or complete to my satisfaction.  So this year I am going to try to narrow my Focus.  I am going to concentrate on finishing what I start.  I am going to focus on doing better at each thing I touch.  So the beginning of my narrowing is to add to my blog more often than every three months.  Starting with today.

For 2014 I want to add some new recipes to my shows.  I have 3 Wedding Showers scheduled already.  Oh how I love to pamper a new brides kitchen.  It is the greatest.  I also have 2 fundraisers scheduled so far.  This I am very excited for.  The Help Whip Cancer program will be in full swing in May and October.  Also, on a continuing basis is Round-Up from the Heart, feeding the hungry.  Such a wonderful program.  

My family is as always my foundation of strength.  They are such a support to me.  I don't believe I would be doing this without them.

Please keep coming back to my blog for new recipes and bring others with you.  I do have a Facebook page that I try to do correctly.  Well that hasn't happened yet, but I am a work in progress.  My Facebook page is LaurasEasyKitchenExperience.  Please find me and like me and share me...

Happy January to you.  Please let me know of recipes or other ideas you have or want.  Also, my calendar is always available to you for a party.

Laura  

Fall Into October

10:39 PM Edit This 0 Comments »
October 1st is a couple days away.  What a crazy busy month it has been.  I have gone back to school, traveled a little, had a few shows and still have a great family that puts up with me.

With Halloween and Thanksgiving coming I have updated the Halloween section on my blog, and I am adding all sorts of pumpkin recipes to my Facebook page: www.facebook.com/LaurasEasyKitchenExperience
please visit and like it.
Pumpkin Gingerbread Trifle

I love the Fall, it is my favorite time of the year.  The leaves are crisp and colorful, the air is so fresh and clean, and the night air is wonderful for sleeping.  I leave my windows open year round just for that fresh smell.

Please enjoy my blog and facebook page and share with your friends.  If you decide you want a date on my calendar, I will try to accommodate you, it is filling up fast.  So many fun stocking stuffers and Christmas presents to be purchased.

JULY'S ONE AND ONLY POST

3:25 PM Edit This 0 Comments »
Do you believe it is the last week of July.  I have been so slacky keeping up with my blog.  Technology is moving way faster than this old brain can think.  Trying to keep a facebook page www.facebook.com/LaurasEasyKitchenExperience and this blog are showing that I am not doing well at either one.

I do like facebook because it is current, and I love my blog because it is me.  So I will try to keep them both current.

This summer has been wonderful so far.  We have been to Jackson Hole once and are probably going one more time.  Mike is ready to get out of town.  He tried taking the trailer to the Uinta's and that trip was not a happy one.  The trailer ended up without water and power.  He said he should have taken a tent.  But at least he was able to go and now that is off of his bucket list.

I have been having a grand ol' time with my Pampered Chef this summer.  I have met some amazing friends, I have learned some new recipes, and I have been able to travel to shows far and wide.  The travel is my choice.  I love road trips and this is the greatest excuse to take one.

My July calendar has been crazy busy with shows.  I have been able to give a lot of free product away to many people, but my favorite are the Brides.  I love pampering a new kitchen.

It is time to send some of our kids off to college and there are about 5 necessary products that will fit in their box size kitchens and yet they will be eating healthy and on a very low budget.

As I say every summer I have 90 days left until I go back to school.  It actually starts August 20th...but still 90 days until I walk through those doors.

I am very grateful for my family and all they do for us.  You know you raise you kids with the hopes and dreams that their lives will be perfect, but somewhere along the way they also learn to be amazing human beings.  Life may not be perfect, but I have great kids with kindness and compassion and they do a lot of service for others.  Can't ask for much more than that.

I always have an extra day on my calendar if you want to gather some friends together and try a new dinner idea.  The next 4 months are the busiest time of the year and my calendar is already filling up.(YEAH!).

Happy July to all of you!


June 14th National Flag Day and National Strawberry Shortcake Day

11:32 AM Edit This 0 Comments »
How grateful I am to live in a country that I am allowed my freedom.  This is so important to me.  I love the Flag and I love reciting the Pledge of Allegiance.  I am so thankful to those that have fought and are continuing to fight for that right.

And for the Strawberry Shortcake issue here you go:

MY FAVORITE CONTAINER IS FREE!!!!

6:25 PM Edit This 0 Comments »



For any of you that know me or have been following my pages. I LOVE the Cool & Serve Tray. Guess what??? For hosting a party between now and June 15th, not only do you get the Host Special, the FREE product, the 1/2 items and a great percentage off anything else...the greatest part...YOU get the Cool & Serve Tray for FREE!!!!! Oh my heck! Call me today      801-458-4101   Let's Have A Party!




       I have Mornings, Noons and Nights available because it is Summer!! 
In fact Saturday June 1st, I will be giving the Cool 'N Serve tray away
at my first party of the month. 
We are making Greek Pita Pockets mmmmgood.

2 cup plain greek yogurt(or reg. plain yogurt, drained so it’s thicker)
1 Lemon
3 cucumbers
2-3 cloves fresh garlic
1 tsp of Greek Rub (or to taste)
1 tsp white vinegar
1 Tbsp of olive oil
3 chicken breasts
1 pkg whole wheat Pita Pockets
2 roma tomatoes, diced
Blend ingredients in the Manual Food Processor.  Zest the lemon with Microplane Adjustable Grater then juice it with Citrus Press. Peel cucumber with Serrated Peeler.  Slice in half and seed it with the Core ‘N More.  Peel garlic with Garlic Peeler.
Blend together, pour into the Cool ‘N Serve Tray.  Slice extra cucumbers with the Simple Slicer. Cut Pita bread in fourths. 
Heat Grill Pan/Press for about 5 minutes.  Place chicken in large Ziploc bag.  Pound with Meat Tenderizer.  Add 1 Tbsp oil to the bag, rub the chicken around. 
Place chicken in the pan with the press on top.  Cook 2-3 minutes and flip over with the Chef’s Tongs.  Cook on the other side about 2-3 minutes. Place on Cutting Board. Slice into strips.  Place in Cool ‘N Serve Tray.