SEE ALL OF THE NEW PRODUCTS IN THE VIDEO BELOW!

A couple of my early favorites to make sure to check out... The Milk Frother, Blueberry Sriracha Sauce, Cake Stand, and the Easy Clean Kitchen (and Bottle) Brushes!

** For my newsletter, I have to upload the Pampered Chef videos to another program to be able to get them to load here, so you may see additional unrelated videos in the feed, just ignore them.**

Spring Bingo was held Sunday, March 3rd and guests won many of the new spring products, tasted several of the new season recipes, and placed orders for new and current items.

I am turning these orders into a SHARED REWARDS party, so guess what... IT IS ALREADY AT 25% OFF and YOU can take advantage of the discount too!

Take a peek at my Spring Table Shared Rewards Party, and see some of the new products and recipes made in action (I will be scheduling a LIVE demo from my home showing off a couple of my early favorites and would love to interact with you during that time, so I hope you will join me, look in the Chit Chat section &/or Section #2 for details later this week!) You can also click this link as of Wednesday, March 6th, and place your order directly here:https://www.pamperedchef.com/party/springsr

Why does the Deluxe Coffee Maker say coming soon? Unfortunately, it didn't meet Pampered Chef quality and standards when they were first received by consultants, so the company is working closely with the manufacturer for a fix that will make the product as awesome as it looks. Hoping it won't be unavailable for long and I will keep everyone updated as I get more information. If this is a product you want me to keep you updated about, please reach out and let me know so I can contact you as soon as I know more about the timeline of when it will be available for everyone.

Click Here to learn more about TEST KITCHEN LIVE and Register to watch! This is a weekly event for you to learn tried and true recipes, some kitchen inspiration, and see products in action! Remember, it is 5pm Pacific Time and when you register you have the option to add it to your social calendar for a reminder! When you click the link you can also see past weekly demos.

Why Start in March?

In addition to the $25 kit option, earning the Food Chopper and Prep & Store System for free, you can earn several other products FREE in your first couple months of business, including the products shown to the left AND New Summer products that will be released to the public in June. Check out even more details HERE including videos from other consultants, a fantastic Look Book, and a Meet Pampered Chef Webinar opportunity where you can ask questions and learn more about being a consultant.

Feel free to contact me (email) or call 775-800-4208 as well! I would love to know if you are interested in our company and I always like to share why I have done this business for 23 years and counting.

THIS IS VERY UNUSUAL FOR THE EXTRA FREE AND 60% OFF IN THE SAME MONTH! This along with a brand new catalog is a DON'T MISS OUT offer! Contact me today and let's get your party booked! 775-800-4208

I love and use often ALL of the Small Appliances and would love to help you get one or more of these in your home deeply discounted. Contact me today so we can get your party scheduled. 775-800-4208

INGREDIENTS

2 cups flour

1 tsp baking powder

1 tsp ground cinnamon

6 tbsp butter, softened

3/4 cup sugar, plus 2 tsp for topping, divided

2 eggs

1 tsp vanilla extract

½ cup pecans, chopped and toasted

DIRECTIONS

Preheat the oven to 350°F. Combine the flour, baking powder, and cinnamon in a small bowl and set aside.

Beat the butter and 3/4 cup of the sugar with a mixer until creamy. Beat in the eggs and vanilla. Add the flour mixture and mix well. Stir in the pecans.

Divide the dough in half. With each half, form a 7" x 2" x 1" (18-cm x 5-cm x 2½-cm) log.

Place the logs on a parchment-lined cookie sheet, about 4" apart.

Sprinkle each log with 1 tsp sugar and bake for 30 minutes.

Slide the logs onto a cooling rack and cool for 15 minutes. Carefully place the logs on a cutting board. With a bread knife, gently cut the logs diagonally into 1/2" slices. Arrange the slices onto a cookie sheet, about 1" apart.

Bake for another 20–25 minutes, or until the biscotti are dry and crisp. Let them cool completely on a cooling rack. Store in a tightly covered container.

Yield: 26 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 16 g, Fiber 1 g, Sugars 7 g (includes 7 g added sugar), Protein 2 g

Cook's Tips:

Using a serrated bread knife keeps the biscotti from crumbling before the second bake.

Try melting some chocolate and drizzling it over your biscotti—or dip it!

INGREDIENTS

1 pkg (13.8 oz) refrigerated pizza crust

2 cups shredded mozzarella cheese

1 oz Parmesan cheese, grated (about 1/4 cup/50 mL packed)

2/3 cup mayonnaise

2 tbsp snipped fresh basil leaves

1 garlic clove, pressed

4 plum tomatoes

DIRECTIONS

Preheat oven to 425°F. Unroll pizza crust onto Rectangle Stone and spread to within 1 in. of edge. Bake 18-22 minutes or until light golden brown. Remove baking stone from oven to Stackable Cooling Rack. Top crust with 1 cup of the mozzarella cheese; let stand 2 minutes or until cheese is melted.

Meanwhile, grate Parmesan cheese using Rotary Grater. Combine Parmesan cheese, remaining mozzarella cheese, mayonnaise, basil and pressed garlic in Small Batter Bowl; mix well.

Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; arrange evenly over crust. Using Medium Scoop, scoop cheese mixture over tomatoes; spread evenly using Small Spreader. Bake 10 minutes or until crust is golden brown and cheese is melted. Cut into squares using Pizza Cutter.

Yield: 20 servings of 1 square

Nutrients per serving:

Calories 140, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 5 g, Sodium 290 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/2 starch, 2 fat (1 carb)

Cook's Tips:

Gently wash fresh basil leaves just before using and pat dry with a paper towel. If you have extra basil, wrap leaves in a slightly damp paper towel, place in a resealable plastic bag, and refrigerate for up to 1 week. Use as a garnish or as a flavor booster for soups, sauces, salads or salad dressing.

For a quick way to snip fresh herbs without the mess, place the herb in a small, deep bowl and snip with Professional Shears.

If desired, 2 teaspoons dried basil leaves can be substituted for the fresh basil.