I will try to keep this brief, but if you are getting this newsletter, then you are a friend of mine and I would want you to know. I WILL BE OKAY!

The day after I posted my newsletter in March, I received a call from my dermatologist that they wanted me to come in. We all know that isn't a good call. The week before I had had a biopsy on a spot on the top of my head that had been there at least a year, but did seem to change in the past few months. Well, it was an invasive nodular melanoma and listed as Stage 3. Within a week and a half, I had met with a surgical oncologist and had the surgery getting it removed and testing lymph nodes to see if it had spread and I have an upcoming appointment with an oncologist. The good news is, it has not spread to lymph nodes! The course for treatment is looking much more positive than it was two weeks ago but I will learn more when I see the oncologist in another week.

I will be working my business throughout whatever challenges I have ahead of me and am so appreciative of all of the friends I have from doing this business that have reached out, sent messages, called, stopped by, etc. In the meantime, while still seeing what may still be ahead of me and hopefully growing back my hair (at least most of it - I had to have a skin graft from my abdomen, and that section will never grow hair), my plan is to do as many catalog/virtual parties as possible. If you would be interested in hosting, please let me know. If you would prefer an in-home party, I am not opposed to that, but just need to wait until after I know more of any treatments I will be doing.

The photo above on the left is me being silly and adjusting to my new look with the help of filters, the one on the right was me using Pampered Chef products for other uses than intended, which I love to do! My friend, Teresa who recently retired from her Pampered Chef business after 31 years, is here helping me and we decided to have a spa night, so the old kitchen oven mitt and the tortilla warmer is keeping paraffin wax warm on my hands and the PC logo slippers on my feet. Below that is my family as we had photos taken the day before my surgery.

If you would like to read the entire journey to this point and as I learn more, follow my updates on the Caring Bridge site, here is the link: http://tiny.cc/stacyscaringbridge (If you have been to Caring Bridge in the past, you will need to create a NEW profile as I created my page in their new site which at the moment doesn't connect to their original site)

NOW... let's see what Pampered Chef has in store for us this month with these exciting specials! I hope to hear from you soon 💗

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.

The Outlet has been updated with some of the recently retired products as well as some other items still in the warehouse so you can receive them at a discount! Click on the photo below to get to the full outlet and all items available.

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

MAY HOST SPECIAL

INGREDIENTS

Tarts

6 oz. cream cheese, softened

1 tbsp ranch dip mix

Oil for greasing

Flour for dusting

1/2 pkg (17.25 oz.) frozen puff pastry (1 sheet), thawed (see cook’s tips)

1 oz. Parmesan cheese, finely grated (1/2 cup)

12 oz. asparagus, trimmed

Hot Honey

1/2 cup honey

1/2 -1 tbsp hot sauce

DIRECTIONS

Preheat the oven to 425°F. Combine the cream cheese and ranch together in a small bowl and set aside. Brush the wells of the Brownie Pan with oil.

Lay the puff pastry on a lightly floured surface. Spread the cream cheese mixture on the puff pastry and cut lengthwise into thirds. Cut the strips into quarters for a total of 12 pieces.

Distribute the Parmesan evenly into the wells of the pan. Cut the asparagus into 2" pieces to fit the wells. Lay 8–10 pieces of asparagus in each well. Lay the puff pastry, cheese-side down, on top of the asparagus. Tuck the edges down and use a fork to pierce the puff pastry a few times.

Bake for 20–25 minutes, or until golden brown. Cool for 3–5 minutes, then carefully flip the tarts onto a sheet pan.

Microwave the honey and hot sauce in a small microwave-safe bowl for 30 seconds; stir to combine. Serve the tarts warm or at room temperature with a drizzle of the hot honey.

Yield: 12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 12 g (includes 11 g added sugar), Protein 4 g

Cook's Tips:

If your pastry sheet is smaller, roll it out to 8" x 9".

Change up the flavor by using Italian Seasoning Mix or Garlic Rub instead of ranch dip mix.

You can switch up the cheese based on what you like. Try goat cheese instead of cream cheese, or Gouda instead of Parmesan.

Cooking the tarts upside down lets the cheese get crispy and adds a toasty flavor.

INGREDIENTS

Roast

1 tbsp canola oil

2 lbs. boneless chuck roast

1 tsp each dried oregano and thyme leaves

1/2 tsp each salt and black pepper

1 medium onion, sliced

1 lb. fresh carrots, peeled and cut into 4" pieces

1/2 cup low-sodium chicken broth

Mashed Potatoes

1 1/2 lbs. Yukon gold potatoes, peeled and cut in half

1/2 cup low-sodium chicken broth

2 garlic cloves, pressed

2 tbsp butter

1 tsp salt

DIRECTIONS

Set the Deluxe Multi Cooker to SEAR on high. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.

Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**

For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.

When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.

Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*

Yield: 6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 155 mg, Sodium 630 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 6 g, Protein 54 g

Cook's Tips:

Safety Tips: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. **Use oven mitts or tongs to lower the wire rack into the inner pot. †Use oven mitts or grips to remove the ceramic pot from the inner pot.