Monica Clark's Pampered Chef Page

04/14/2025

🎉 I’m still with Pampered Chef and excited to share that 2025 is our 45th Anniversary! 🥳

To celebrate, I’ve set a fun goal:
45 Express Parties in 2025! 🚀
These are super simple—just 15 minutes of fun and food tips!

Here’s how it works:
✔️ You invite 25 friends to a private Facebook group
✔️ I pop in with one 15-minute post full of ideas and product inspo
✔️ Guests have 5 days to shop
✔️ YOU get to earn rewards and scoop up amazing hostess specials!

No stress, no pressure, just some quick fun and a chance to stock your kitchen. 🍽️
Let me know if you'd like to snag a spot—I’d love to celebrate with YOU! 💙

Send a message to learn more

11/01/2022

This or that
caramel apples or candied apples

10/31/2022

Chocolate Velvet Cake with Strawberries
The real question is how are you gonna celebrate? ;)

Directions:

1. Brush Fluted Pan with 1 tbsp of the oil. For cake, combine chocolate morsels and remaining 1/4 cup oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking every 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, 1/2 cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.

2. Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Center Simple Additions® Large Round Platter over pan and carefully invert. Without removing pan, cool 10 minutes. Remove pan.

3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker®. Microwave on HIGH 20-60 seconds or until melted and smooth, stirring every 20 seconds.

4. Place remaining jam into (1-cup) Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus®; place into center well of cake. Serve with additional ice cream, if desired.

10/31/2022

favorite soup

10/30/2022

Dark Chocolate Truffle Cupcakes
Are you a fan of filled cupcakes?

Directions:

1. Preheat the oven to 350°F (180°C). Place paper liners in the wells of the Muffin Pan. In a Stainless (4-qt./4-L) Mixing Bowl, combine the flour, sugar, cocoa powder, baking soda, and baking powder and mix well. Add the water, oil, and vanilla. Beat on the low speed of an electric hand mixer just until combined. Beat on medium speed for 2 minutes. Add the egg and beat an additional 2 minutes or until well blended. Using a Large Scoop, divide the batter evenly among the liners.

2. Bake for 18-22 minutes or until a wooden pick inserted in the centers comes out clean. Remove the pan from oven to a Stackable Cooling Rack. While the cupcakes are warm, snip a ½"-deep (1-cm) "x" into the top of each cupcake using the Professional Shears. Press one truffle into each cupcake until it's flush with the top of the cupcake. Cool for 20 minutes or until the cupcakes are cool enough to handle. (Truffles will melt into the cupcakes.)

3. Carefully remove the cupcakes from the pan and remove the paper liners. Sprinkle the cupcakes with additional cocoa powder using the Flour & Sugar Shaker.

10/30/2022

oatmeal

10/29/2022

Caramel Apple Dip

Directions:

1. Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.

2. Wedge apples using Apple Wedger; arrange around dip and serve.

10/29/2022

favorite chocolate

10/28/2022

Vegan Black Bean Soup
Healthy recipes don't have to be scary! Give this one a try on a cold night!

Directions:

1. Heat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3 minutes. Add the vegetables and garlic to the pot; cook until softened and slightly browned, 4–6 minutes.

2. Add the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered, over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until thickened, 12–15 minutes.

3. Meanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor attachment fitted with the multiuse blade.

4. Remove the soup from the heat and discard the bay leaf. Puree with the Immersion Blender attachment on high until smooth, about 1 minute.

5. Add the remaining can of beans and stir to combine. Serve the soup with tomato salsa and sliced avocado, if you’d like.

10/28/2022

something you weren't sure about at first, but ended up loving it

10/27/2022

Baked Oatmeal Cups
Would these be a good breakfast?

Directions:

1. Preheat the oven to 350°F (180°C). Spray the Muffin Pan with oil using the Kitchen Spritzer.

2. Combine the oats, coconut, 1 tbsp (15 mL) of brown sugar, and baking powder in a large bowl.

3. Place the bananas in a medium bowl and mash them with the Mix ‘N Masher.

4. Add the melted butter or oil, honey, and water to the bananas and stir to combine.

5. Pour the banana mixture into the oat mixture and stir to combine. Gently fold in your mix-ins.

6. Use the Large Scoop to transfer a full scoop of the mixture evenly into each well of the pan, packing it down gently with the back of the scoop.

7. Combine the remaining ½ tbsp (7 mL) of brown sugar and the cinnamon in a small bowl. Sprinkle it on top of each oatmeal cup.

8. Bake for 22–24 minutes, or until the oats are golden brown. Remove the pan from the oven. Cool for 5 minutes in the pan before serving.

10/27/2022

Fall food