Michele Feldman,CFO Advanced Film Solutions Inc

05/01/2021

Open Monday-Saturday for all your needs😎
877-575-FILM

11/07/2013

One of my favorite holiday desserts

PUMPKIN PIE a la EASY

1 ¼ cups all-purpose flour
¾ cup old fashioned oats
½ cup packed brown sugar
½ cup pecans, chopped
2/3 cup butter or margarine, melted
4 eggs
2 cans (15 oz ea) solid pack pumpkin
2 cans (14 oz ea) sweetened condensed milk (not evaporated milk)
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
1 tsp salt

Thawed frozen whipped topping (optional)
Pecan halves (optional)

Preheat oven to 350. In batter bowl, combine flour, oats and brown sugar. Chop pecans and add to bowl. Melt butter and add to dry ingredients, mix well. Press mixture onto bottom of bar pan. Bake 15 minutes.

Meanwhile, lightly beat eggs in batter bowl. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares. Garnish with whipped topping and pecan halve if desired.

Yield: 24 servings

Nutrients per serving: Calories 230, Fat 11g, Sodium 200mg, Dietary Fiber 2g

Cook’s Tip: This recipe can be made in a 9” square baker by dividing ingredients in half and bake as directed.

Enjoy! Michele Feldman
Sales Director with The Pampered Chef
(727)785-6224

08/17/2013

Food for Thought


HOW CLEAN IS YOUR REFRIGERATOR?

A clean organized fridge helps keep foods fresher for longer, reduces food waste and minimizes the threat of food contamination.

Regularly clean shelves and to store leftovers in air-tight containers such as The Pampered Chef’s Leakproof Glass Containers!

Produce drawers host the most microbes with yeast, mold, salmonella and listeria. The water dispenser and meat compartment are also a concern. Wash your drawers weekly with dish soap under warm, running water and dry them completely. Keep your refrigerator temperature at 40 degrees or lower by using The Pampered Chef’s Baking Soda Holder with Thermometer.

Produce that gives off ethylene gas such as apples, avocados, mangoes, tomatoes and peaches should not be stored next to ethylene-sensitive foods like broccoli, carrots and leafy greens. Ethylene producing foods speed up the ripening (and decay) process of their neighbors.

To prevent cross-contamination always store meats on the bottom shelf. It is the coldest part of the fridge and meats on a top shelf can drip onto other foods.

While the refrigerator door seems like the perfect spot for your dairy products it is actually the warmest part of the refrigerator so only condiments that don’t perish quickly should be stored there.

Most left overs have a shelf life of 3-5 days. Remember an “expiration” date means what it says; if you have not used it by this date, toss it!

Eating Well magazine, 8/2013

08/01/2013

04/30/2013

I received this link from a fellow Cheffer. Enjoy!

Mmmm, mmmm, mmmmmm!!!

http://www.itsyummi.com/cinnamon-banana-monkey-bread/

04/10/2013

TACO PIE!!!

If you want to "SAVE" this recipe then be sure to click "SHARE" so it saves the recipe to your photo album on your page for future reference! Enjoy!
Ingredients:

1/4 cup butter
2/3 cup milk
1 package taco seasoning or homemade
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

04/07/2013

CHICKEN ENCHILADA RING (serves 16 – to serve 24 increase crescents to 3 pkgs and use 3 chicken breasts – want to serve a large crowd or have leftovers, 4 chicken breasts, 4 pkg crescents – 32 servings on one stone- you may need more mayo)
2 -3 Boneless Chicken Breasts
1 small can of whole olives
8oz shredded cheddar and Monterey Jack cheese blend
1 can (4 ounces) chopped green chilies, undrained
½ cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 packages (8 ounces each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
1 Large Flour Tortilla (optional for condiment bowl)
Preheat oven to 375. Cook Chicken in 2QT MICRO COOKER for 5 minutes on high, turn and continue to cook for 3-4 minutes until done. Cool slightly, cut into quarters chop chicken with FOOD CHOPPER or put into STAINLESS STEEL BOWL and chop using SALAD CHOPPERS. Add sliced olives (sliced using EGG SLICER PLUS), cheese, green chilies, mayonnaise and seasoning mix.
Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles arrange triangles, chip side down, in a circle on Round Stone with wide ends overlapping in the center and points toward outside. (There should be a 5 inch diameter opening in center) Using large scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake 20-25 minutes or until golden brown.
Condiment Bowl: Brush Olive Oil lightly on both sides of a large Flour Tortilla. Bake at 375 for 15-20 minutes until cooked - let cool - when ring comes out of oven - place baked tortilla in center - place sour cream on one side and salsa on the other. (do this prior to ring)
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings. Cut using Slice n’ Serve. Serve with salsa and sour cream.
Photo: CHICKEN ENCHILADA RING (serves 16 – to serve 24 increase crescents to 3 pkgs and use 3 chicken breasts – want to serve a large crowd or have leftovers, 4 chicken breasts, 4 pkg crescents – 32 servings on one stone- you may need more mayo) 2 -3 Boneless Chicken Breasts 1 small can of whole olives 8oz shredded cheddar and Monterey Jack cheese blend 1 can (4 ounces) chopped green chilies, undrained ½ cup mayonnaise 1 tablespoon Pantry Southwestern Seasoning Mix 2 plum tomatoes 1 lime 2/3 cup finely crushed corn tortilla chips, divided 2 packages (8 ounces each) refrigerated crescent rolls 1 cup salsa 1 cup sour cream 1 Large Flour Tortilla (optional for condiment bowl) Preheat oven to 375. Cook Chicken in 2QT MICRO COOKER for 5 minutes on high, turn and continue to cook for 3-4 minutes until done. Cool slightly, cut into quarters chop chicken with FOOD CHOPPER or put into STAINLESS STEEL BOWL and chop using SALAD CHOPPERS. Add sliced olives (sliced using EGG SLICER PLUS), cheese, green chilies, mayonnaise and seasoning mix. Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles arrange triangles, chip side down, in a circle on Round Stone with wide ends overlapping in the center and points toward outside. (There should be a 5 inch diameter opening in center) Using large scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake 20-25 minutes or until golden brown. Condiment Bowl: Brush Olive Oil lightly on both sides of a large Flour Tortilla. Bake at 375 for 15-20 minutes until cooked - let cool - when ring comes out of oven - place baked tortilla in center - place sour cream on one side and salsa on the other. (do this prior to ring) For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings. Cut using Slice n’ Serve. Serve with salsa and sour cream.