So I have some news.
Yes, I have news about the giveaway winner but you are just going to have to wait for that one.
The news I have is that...
I am now a Pampered Chef consultant!
I love The Pampered Chef so much that a friend of mine talked to me about the idea of selling it a few months ago.
I hadn't had the baby yet so I put it on the back burner.
Then...I just kept thinking about it. I finally decided to do it and I'm kind of excited.
I even have my own personal website.
I already have some shows set up and I'm ready to get started. I just have to wait for my kit to get here.
To celebrate my love of the product and my new venture, I'm sharing a Pampered Chef recipe today.
What I love about The Pampered Chef recipes is that they are super easy to make.
Let me show you what I mean:
Start with making the maple walnuts. Toss some butter and maple syrup in a sauce pan until butter melts. Throw in the walnuts and stir until well coated. Continuously stir until the nuts are toasted.
Place the maple walnuts on some parchment paper and set aside to cool
In a large bowl, toss together graham cracker pieces and hot syrup until the crackers are well coated. Set aside.
In a medium mixing bowl, whisk up the pudding mix and milk. Then add the pumpkin and cinnamon.
Then fold in the whipped topping. Set aside.
In a small mixing bowl, mix together the remaining maple syrup and whipped topping. Throw the trifle together and refrigerate for a few hours to let the flavors develop.
Serve and enjoy!!
Pumpkin Maple Trifle
Adapted from The Pampered Chef Simply Sweet
Ingredients:
- 2 Tablespoons butter
- 1 cup chopped walnuts
- 1/2 cup plus 6 Tablespoons pure maple syrup
- 1 box (14.4 ounces) whole graham crackers
- 1 package (3.4 ounce) cheesecake instant pudding and pie filling
- 1/2 cup milk
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons ground cinnamon
- 1 container (12 ounces) frozen whipped topping, thawed
Directions:
- Make the maple walnuts: combine butter and 3 Tablespoons maple syrup in a saucepan. Cook on medium heat until butter melts. Add walnuts and stir constantly about 5-7 minutes or until walnuts are evenly toasted. Place on parchment paper and allow to cool.
- Break up graham crackers and place in a large mixing bowl.
- Pour 1/2 cup of maple syrup into a microwave safe bowl and heat in the microwave for 60 seconds. Pour syrup over graham crackers and toss to evenly coat. Set aside.
- In a medium mixing bowl, whisk together pudding mix and milk until well combined. Add pumpkin puree and cinnamon. Mix to combine. Fold in 2 cups of whipped topping until there are no more white streaks. Set aside.
- In a small bowl, combine the remaining whipped topping and remaining 3 Tablespoons maple syrup and fold until well blended.
- Fill a decorator bag with 2/3 cup of the maple cream and set aside.
- Assemble trifle: place 1/3 graham crackers evenly in the bottom of a trifle bowl. Top graham cracker layer evenly with 1/2 the pumpkin filling. Top with 1/3 graham crackers. Top with remaining maple cream. Top with final 1/3 graham crackers. Top with remaining pumpkin filling. Break up maple walnuts. Decorate the top of the trifle with the decorator bag of maple cream and the maple walnuts.
- Refrigerate trifle for 4 hours or overnight.
- Serve and enjoy!
And finally!! The giveaway winner.
Chosen from random.org
The winner is....
Sarah from Life is Still Sweet!!
Sarah, please email me your address at mannadonn[at]msn[dot]com
Thanks to everyone who entered this giveaway!!!!
