Linda Medeiros, Independent Director with The Pampered Chef

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Linda Medeiros, Independent Director with The Pampered Chef

If you want great ideas to get dinner on the table fast, this site is for you! I will help you get budget friendly meals on the table fast.

I can help you get dinner on the table faster and more economical. Feed your family for less than $2 per serving. I am a leading Director with The Pampered Chef. Not only can I help you get the best kitchen tools for FREE but I can help you start you own Pampered Chef Business. In short, if you want to get dinner on the table fast, receive FREE products and make money, you will love this site. Visit my website for more information www.pamperedchef.biz/lindamedeiros

12/15/2025

Make the holidays extra special for dog owners with the Homemade Dog Treats Gift Set! Packaged in a beautiful gift box, this kit has everything needed to make tail-wagging, healthy treats. Includes a Mason Jar for easy storage, a delicious human-grade pumpkin pie treat mix, and a Dog Bone Biscuit Cutter to stamp out 2” treats.

Once baked, fill the jar and enjoy! Plus, the recipe card helps you make more from scratch. Perfect for all the dog lovers—share the joy and fill their holidays with happy tail wags!
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12/14/2025

December 14 - National Biscuits and Gravy Day

National Biscuits and Gravy Day is celebrated on December 14th. Biscuits and gravy is a classic American breakfast dish, especially in the South. It's made of soft biscuits covered in gravy, which is typically made from pork sausage drippings, flour, and milk.

Buttermilk Biscuits with Fresh Chives
0.0 (No Reviews)
Ingredients
4 tbsp (60 mL) cold butter, divided
2 cups (250 mL) all-purpose flour
1/4 cup (50 mL) snipped fresh chives
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) vegetable shortening
1 cup (250 mL) buttermilk
Directions
Preheat oven to 450°F (230°C). Place 2 tbsp (30 mL) of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together using Small Mix ‘N Scraper®. (Dough will be very sticky.)

Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick (1-cm) round. Cut out biscuits with floured (2 1/2-in./6-cm) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. (2 cm) apart. Gather scraps of dough into a 1/2-inch-thick (1-cm) round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.

Yield:
12 servings of 1 biscuit
Nutrients per serving:
Calories 140, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 3 g, Sodium 330 mg, Fiber 1 g
www.tiny.cc/wlc

12/14/2025

How would you rate the task of wrapping gifts?

12/14/2025

These irresistible treats make adorable hostess gifts or take-home favors.

CANDY CANE BROWNIE LOLLIPOPS
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red jimmies (optional)
Directions
Line Medium Sheet Pan with a 13-in. piece of parchment paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
Meanwhile, cut off straight ends of candy canes to form 4 1/2-in. sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Cook 's Tip) and stand upright on a piece of parchment paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners. Yield: 24 servings of 1 lollipop
Cook's Tips:
While still slightly warm, the fudgy brownie rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand. Lollipops can also be decorated with colored sugars or nonpareils.
Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

Featured Products
Medium Sheet Pan, Item #1722
Medium Scoop, Item #2540
Cooling Rack Set, Item #1588

12/13/2025

December 13 - National Beef Stew Day

The history of beef stew dates back to ancient Rome with the earliest known recipe in the 1st-century AD Apicius cookbook, and evolved into the modern form in 14th-century France. The technique of slow-cooking tough meat with vegetables over a fire to tenderize it was essential for early civilizations and continues to be a universal method of preparing stews. The dish has since evolved into many regional variations, including French Boeuf Bourguignon and American stews, reflecting local ingredients and culinary traditions.

Pressure Cooker Beef Stew With Parmesan Polenta
Prep 10 min | Ready in 60 min

You can’t beat the flavors of the tender beef paired with the creamy polenta and other stew ingredients!

Ingredients
Stew
1½ lbs. (700 g) boneless top sirloin
¼ cup (50 mL) all-purpose flour
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 tbsp (30 mL) olive oil, divided
2 medium onions, chopped
1 tbsp (15 mL) chopped fresh thyme
2 garlic cloves, pressed
1½ cups (375 mL) low-sodium beef broth
1½ cups (375 mL) frozen mixed peas and carrots
Polenta
1 cup (250 mL) instant polenta
3 cups (750 mL) hot water
¼ cup (50 mL) butter (½ stick)
1 cup (250 mL) fresh grated Parmesan cheese
Directions
Cut the beef into 1" (2.5-cm) cubes. Combine the flour, salt, and pepper in a large bowl. Add the beef and toss to coat.
Set the Deluxe Multi Cooker to SEAR and press START. Heat 1 tbsp (15 mL) of the oil in the inner pot for 3 minutes. Add half of the beef and cook uncovered for 6–8 minutes, stirring halfway through cooking. Remove the beef from the inner pot and repeat with the remaining oil and beef.* Remove the beef from the inner pot and set aside.
Add the onions, thyme, garlic, and any remaining flour mixture to the pressure cooker and cook uncovered for 2–3 minutes,or until the onions are softened (add more time if needed). Stir in the broth, scraping up any brown bits on the bottom of the inner pot.* Return the beef and onions to the inner pot. Press CANCEL.
For the polenta, whisk the polenta into hot water in the Ceramic Pot and cover with the stretch-fit lid. Place the wire rack into the inner pot with all three feet touching the bottom. Place the ceramic pot into the wire cradle and lower it onto the wire rack.** Lock the lid and select the BEEF/PORK setting. Adjust the time to 20 minutes 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. Press CANCEL.
Carefully lift the ceramic pot out and stir the butter and Parmesan cheese into the polenta.† Set aside.
Stir the frozen vegetables into the pressure cooker. Cover and let stand for 5 minutes before serving.
Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving (about 1¼ cups/300 mL beef stew and ¾ cup/175 mL polenta): Calories 790, Total Fat 34 g, Saturated Fat 16 g, Cholesterol 185 mg, Sodium 920 mg, Carbohydrate 52 g, Fiber 5 g, Sugars 5 g, Protein 65 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 po
www.tiny.cc/wlc

12/13/2025

Cookies or pie? Sorry but you have to pick one 😂

12/13/2025

Coca-Cola played a part in Santa's image. He wasn’t always the jolly man in red. Older depictions of Santa from the early 1900s depicted him more sternly, and there wasn't a standardized "look" for his appearance. The classic image of a happy and plump Santa that we all know today came in part from Coca-Cola ads, drawn in 1931 by illustrator Haddon Sundblom.

12/12/2025

December 12 - National Have a Bagel Day
National Have a Bagel Day is a holiday observed annually on the 11th day of December. This is a day that encourages everyone to enjoy their favorite type of bagel in the way that they like to make it.

Bagels have been around for approximately 800 years, although we’re not really sure what those original bagels were like. What we do know is that bagels are delicious straight out of the oven or toasted, especially when they’re smeared with cream cheese.

When celebrating this holiday people should be sure to not confuse it with Bagel Day, however, as that holiday is on the calendar in January and not December.

Everything Bagel Mac & Cheese
Prep 5 min | Ready in 45 min

Ingredients
3 cups (750 mL) cavatappi pasta
3 tbsp (45 mL) butter, divided
3 tbsp (45 mL) all-purpose flour
2½ tbsp (37 mL) Everything Bagel Mix, divided
2½ cups (625 mL) milk
4 oz. (125 g) grated sharp cheddar cheese (1 cup/250 mL)
4 oz. (125 g) cream cheese, cubed
½ cup (125 mL) panko breadcrumbs
Directions
Preheat the oven to 350°F (180°C). Cook the pasta in a pot of salted water according to the package directions; drain. Return the pasta to the pot.

Melt 2 tbsp (30 mL) of the butter in a saucepan. Sprinkle with the flour and 1 tbsp (15 mL) of the seasoning; whisk until combined. Gradually add the milk, stirring constantly until smooth. Cook over medium heat for 5–7 minutes, or until the mixture comes to a boil, then cook for 1 minute, stirring constantly. Reduce the heat and add the cheeses, stirring until melted.
Remove from the heat. Combine the pasta and Mornay sauce in a greased 2-qt. (1.9-L) casserole.

Microwave the remaining 1 tbsp (15 mL) of butter in a small bowl until melted, 30 seconds. Mix in the panko and remaining seasoning. Sprinkle the mixture over the top of the pasta

Bake, uncovered, 28–30 minutes, or until golden brown and bubbly
Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 520, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 65 mg, Sodium 680 mg, Carbohydrate 57 g, Fiber 1 g, Sugars 6 g (includes 0 g added sugar), Protein 18 g

Cook's Tips:
Pasta Preference: We love cavatappi in this recipe, but you can try penne, rotini, or medium shells.

Cheesy Choices: Switch out sharp cheddar cheese for white cheddar, Gouda, Gruyere, or Parmesan.

Produce Perfection: Stir in 3 cups (750 mL) of your favorite cooked veggies when you stir in the pasta.
www.tiny.cc/wlc

12/12/2025

What kind of holiday movies do you prefer?

12/12/2025

Time to do some bragging. Tell us something you are proud of.

12/11/2025

December 11 - National Lager Day
This day may not be the only day we enjoy this light, crisp, blonde adult beverage, but it sure is the one day we celebrate National Lager Day on December 10. The drink of choice for many at sporting events, backyard barbecues, baby showers, and funerals, lager is the light hoppy drink that is popular throughout the world. No one really knows how this holiday came about, but one thing is for sure, America loves this beer.

PRESSURE COOKER ONE-POT OKTOBERFEST
Prep 10 min
Ready in 30 min

WITH A PRESSURE COOKER, YOU CAN SEAR THE BRATWURST AND STEAM THE VEGETABLES QUICKLY IN ONE POT. GET THE TASTE OF BAVARIA ON THE TABLE IN UNDER 30 MINUTES.

INGREDIENTS
4 slices bacon
3 bratwurst
1 large yellow onion
1 lb. (450 g) “B”-size red potatoes (about 5–7 potatoes)
3 medium carrots, peeled
1 tsp (5 mL) canola oil
¼ tsp (1 mL) salt
½ cup (125 mL) beer (lager)
¼ cup (60 mL) whole grain or stone-ground mustard
1 tbsp (15 mL) apple cider vinegar
3 garlic cloves
5–6 parsley sprigs
DIRECTIONS
Slice the bacon into strips and quarter each bratwurst with the 8" (20-cm) Chef’s Knife. Halve and slice the onion, then quarter the potatoes. Slice the carrots on an angle into 1" (2.5-cm) pieces.
Set the Deluxe Multi Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the bratwurst pieces and brown for 2 minutes, turning once. Transfer the browned brats into the small Steamer Basket.
Add the bacon to the inner pot and cook for 3–4 minutes. Add the onion and salt and cook for 3–4 minutes. Stir in the beer, mustard, vinegar, and garlic pressed with the Garlic Press. Cook for 3–4 minutes. Press CANCEL.
Add the potatoes to the large basket and place the carrots on top. Place the small basket into the large basket, then place both baskets into the inner pot (see cook’s tip). Lock the lid and select the STEAM setting. Adjust the time to 3 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
To serve, transfer the ingredients from the baskets into the Large Serving Bowl. Add the remaining ingredients from the inner pot on top of the bratwurst and vegetables. Top with parsley grated with the Herb Mill.
Yield:
8 servings
Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL): Calories 270, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 45 mg, Sodium 840 mg, Carbohydrate 16 g, Fiber 1 g, Sugars 3 g, Protein 14 g

Cook's Tips:
Don’t fill the large basket with too much food. The small basket should be level when nestled into the large basket.

*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
www.tiny.cc/wlc

12/11/2025

Soooo true! An attitude of gratitude truly makes a difference!

Address

Rochester, MA
02770

Telephone

+15087639259

Website

http://www.pamperedchef.biz/lindamedeiros

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