Tammy's Pampered Kitchen

Tammy's Pampered Kitchen I am honoured that you are here. I ❤ helping people. Let me "pamper" your kitchen with new recipes

Tangy Fruit Salsa With Cinnamon ChipsIngredientsCinnamon Chips1 tbsp (15 mL) sugar¼ tsp (1 mL) ground cinnamon4 (7"/18 c...
06/12/2026

Tangy Fruit Salsa With Cinnamon Chips

Ingredients
Cinnamon Chips
1 tbsp (15 mL) sugar
¼ tsp (1 mL) ground cinnamon
4 (7"/18 cm) flour tortillas
Salsa
1 cup (250 mL) frozen raspberries
2 peaches or plums, chopped
2 kiwifruit, peeled, sliced and quartered
1 tsp (5 mL) lime zest
2 tsp (10 mL) lime juice
1 tsp (5 mL) sugar

Directions
For cinnamon chips, preheat oven to 400°F (205°C). In Powdered Sugar Shaker, combine sugar and cinnamon. Brush tortillas with oil; sprinkle with cinnamon-sugar mixture. Using Pizza & Crust Cutter, cut each tortilla into 8 wedges; place in single layer on Rectangle Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to a cooling rack; cool completely.
Meanwhile for salsa, place raspberries in a large mixing bowl. Using Food Chopper, chop peaches. Slice kiwifruit with Cup Slicer; cut into quarters. Combine all salsa ingredients in the bowl; mix gently. Serve with cinnamon chips.

Yield:
2 cups (500 mL) salsa and 32 chips
16 servings of 2 tbsp (30 mL) salsa and 2 chips

Cook's Tips:
One can (15 or 16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired.

You can use Cinnamon Toast Blend to sprinkle on top in place of the cinnamon sugar.

Baked Ham & Cheese SandwichesIngredients Oil or butter for brushing12 slices soft sandwich bread3 slices of thin ham...
06/11/2026

Baked Ham & Cheese Sandwiches

Ingredients
Oil or butter for brushing
12 slices soft sandwich bread
3 slices of thin ham, torn in half and folded to fit into the center of the bread
3 slices your favorite cheese, torn or folded into quarters (12 pieces total)
2 tbsp (30 mL) butter, melted
2 tbsp (30 mL) honey mustard

Directions
1. Preheat the oven to 400°F (205°C) and lightly grease the sheet pan with oil.
2. On a cutting mat, lay out 6 slices of bread. Add 1 piece of cheese in the center, top with a piece of ham, then add 1 more piece of cheese. Top with a plain slice of bread.
3. Position the Cut-N-Seal® over the bread. Hold the handle and gently rock back and forth until the bread is cut and sealed. Pull away the trimmed crust pieces. Repeat to make the remaining sandwiches, then place them on the sheet pan.
4. Combine the melted butter with the mustard in a small bowl and stir to combine. Brush the top of the sandwiches with the honey mustard mixture.
5. Bake for 10–12 minutes, flipping halfway through the cooking time.
6. Let the sandwiches rest for 2 minutes before eating.

Yield:
6 servings

Eggs in PurgatoryIngredients¼ cup (60 mL) olive oil1 tsp (5 mL) crushed red pepper flakes1 tsp (5 mL) Italian Seasoning ...
06/10/2026

Eggs in Purgatory

Ingredients
¼ cup (60 mL) olive oil
1 tsp (5 mL) crushed red pepper flakes
1 tsp (5 mL) Italian Seasoning Mix
1 jar (24 oz./700 mL) marinara
½ cup (125 mL) water
6 eggs
Optional for Serving: Parsley, Parmesan cheese, and toasted bread

Directions
1. Place the oil, pepper flakes, and seasoning in the 12" (30-cm) Stainless Steel Skillet and heat over medium heat for 2–3 minutes, or until the pepper flakes and herbs begin to sizzle.
2. Reduce the heat to medium. Slowly and carefully (it will sizzle and spit), stir in the marinara and water (see cook’s tip). Simmer, uncovered, for 5 minutes.
3. Crack the eggs, spaced out evenly, into the sauce. Cover the pan with the lid and turn the heat to low. Cook the eggs for 10–12 minutes for a runny yolk, or to your desired doneness.
4. Serve with a sprinkle of parsley or Parmesan cheese and crusty, toasted, bread for dipping, if you’d like.

Yield:
6 servings

Cook's Tips:
To get every last bit of flavor, put your water in the marinara jar, close it, and shake it before adding the water to the pan.

Crack your eggs into a small bowl first. It’s an easy way to catch any bits of shell and helps keep the yolks intact when you add them to the pan.

Orange SherbetIngredients2 cups (500 mL) orange juice¾ cup (175 mL) sugar½ cup (125 mL) heavy cream½ cup (125 mL) whole ...
06/08/2026

Orange Sherbet

Ingredients
2 cups (500 mL) orange juice
¾ cup (175 mL) sugar
½ cup (125 mL) heavy cream
½ cup (125 mL) whole milk

Directions
Add all the ingredients to a large bowl with a spout. Whisk for 2–3 minutes, or until the sugar is completely dissolved.
Press the Power Button to turn on the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker, select the soft serve setting, press to start, and pour the mixture into the tank.
Let the mixture churn until the machine reads "End."
Dispense the sherbet into bowls or cones.

Yield:
8 servings

Cook's Tips:
Switch up the flavor by using lemonade, limeade, or your favorite fruit juice instead of orange juice.

Panzanella SaladIngredients⅓ cup (75 mL) olive oil1 tsp (5 mL) Italian Seasoning Mix¼ tsp (1 mL) each salt and pepper½ ...
06/07/2026

Panzanella Salad

Ingredients
⅓ cup (75 mL) olive oil
1 tsp (5 mL) Italian Seasoning Mix
¼ tsp (1 mL) each salt and pepper
½ loaf Italian or French bread (8 oz./250 g), cubed
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) honey
1 garlic clove, pressed
8 oz. (250 g) cherry tomatoes, halved
8 oz. (250 g) mozzarella pearls, drained
1 large peach, pitted and cut into small wedges
½ red onion, thinly sliced
¼ cup (60 mL) fresh basil leaves, sliced

Directions
1. Whisk together the oil, seasoning, salt, and pepper in a large mixing bowl.
2. Set the Deluxe Air Fryer & Oven to Conv. Bake for 10 minutes. Place the bread into another large mixing bowl and drizzle with 2 tbsp (30 mL) of the oil mixture; toss to combine. Place the bread cubes in a single layer on a Sheet Pan. When the display says, “Add Food,” add the Sheet Pan to the oven (on the Wire Rack) and press start. Rotate the pan halfway through cooking.
3. Add the vinegar, mustard, honey, and garlic to the remaining oil; whisk to combine.
4. Add the tomatoes, mozzarella, peach wedges, onion, and basil to the oil mixture; toss to combine. Add the toasted bread; toss gently to combine.
5. Serve immediately or let it sit for 20 minutes to enhance the flavor.

Yield:
6 servings

Cook's Tips:
To make this recipe in the Deluxe Air Fryer: cook on BAKE for 10-12 minutes, rotating halfway through cooking or until crispy and golden brown.

Vegan Soft ServeIngredients¾ cup (175 mL) cashews (see cook's tip)1 can (13.6 oz./400 mL) full-fat, unsweetened coconut ...
06/06/2026

Vegan Soft Serve

Ingredients
¾ cup (175 mL) cashews (see cook's tip)
1 can (13.6 oz./400 mL) full-fat, unsweetened coconut milk
1 cup (250 mL) unsweetened almond or oat milk
½ cup (125 mL) sugar
1 tbsp (15 mL) vanilla extract

Directions
1. Add the cashews and water to a bowl. Cover and microwave it for 5 minutes. Drain and discard the liquid.
2. Add the rest of the ingredients to the Deluxe Cooking Blender. Add the cashews, set the blender to GRIND, and press the wheel to start. (Important Note: The blended mixture should be pourable, with no lumps.)
3. Press the Power Button to turn on the FreezyFun Ultimate Frozen Drink & Soft-Serve Maker, select the soft serve setting, press START, and pour the mixture into the tank.
4. Let the mixture churn until the machine reads "End."
5. Dispense the soft serve into bowls or cones. Add your favorite toppings or sauces, if you’d like

Yield:
8 servings

Cook's Tips:
To soften the cashews, you can either microwave them or let them soak in cool water for 3–5 hours

Greek Chicken & Artichoke FlatbreadIngredients1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tips)1½ cups...
06/04/2026

Greek Chicken & Artichoke Flatbread

Ingredients
1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tips)
1½ cups (375 mL) fresh parsley leaves, divided
2 garlic cloves, peeled
1 lemon
1 jar (12 oz) marinated artichokes (about 1¼ cups/300 mL), drained
1 tbsp (15 mL) olive oil
¼ tsp (1 mL) each salt and black pepper
4 oz (125 g) feta cheese, divided
8 oz (250 g) mozzarella cheese
2 cups (500 mL) diced cooked chicken breast

Directions
1. Preheat the oven to 400°F/200°C. Brush the Large Bar Pan with oil. Unroll the pizza crust onto the pan and press the dough to the pan edges. Bake on the lowest rack of oven for 17-20 minutes or until the top is golden brown.
2. Meanwhile, coarsely process ½ cup (125 mL) of the parsley in the Manual Food Processor; remove it and set it aside for garnish. Add the remaining parsley and garlic to the processor and process until finely chopped.
3. Zest the lemon using the Microplane® Zester to measure 1 tsp (5 mL). Add the zest, artichokes, olive oil, salt, pepper, and half of the feta to the processor; process until coarsely chopped.
4, Grate the mozzarella using a Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture, and chicken in a Classic Batter Bowl and mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.
5. Remove the pan from oven to a Stackable Cooling Rack. Sprinkle the crust with the remaining mozzarella. Top with the chicken mixture, spreading it to the edges.
6. Cut the flatbread into 16 squares using a Pizza & Crust Cutter. Crumble the remaining feta over the top and sprinkle with the reserved parsley. Serve with the Mini Serving Spatula.

Yield:
8 servings of 2 squares

Cook's Tips:
A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.

Fruity French Toast Roll UpsIngredients Oil for brushing pan 3 oz (90 g) 1/3 less fat cream cheese (Neufchatel), ...
06/01/2026

Fruity French Toast Roll Ups

Ingredients
Oil for brushing pan
3 oz (90 g) 1/3 less fat cream cheese (Neufchatel), softened (about 1/3 cup/75 mL)
3 tbsp (45 mL) low-sugar blueberry, strawberry, or raspberry jam
2 eggs
1/4 cup (50 mL) milk
3 cups (750mL) cornflake cereal
10 slices soft white bread
1/2 cup (125 mL) fresh blueberries, chopped strawberries, or raspberries
Powdered sugar or maple pancake syrup

Directions
1. Preheat the oven to 425°F (220°C). Brush the Large Bar Pan with oil using the Chef’s Silicone Basting Brush
2. In a small bowl, combine the cream cheese and jam. Mix well and set aside.
3. In the Small Batter Bowl, whisk the eggs and milk with the Stainless Steel Mini Whisk. Pour the mixture into a Coating Tray.
4. Place the cornflakes into a large resealable plastic bag. Using your hands, crush the cornflakes into very fine crumbs and pour into a second Coating Tray.
5. Stack 2 or 3 bread slices and use a serrated knife to remove the crusts. Roll each bread slice with the Baker’s Roller®. (Bread should be flattened, but not paper thin.)
6. Spread a thin layer of the cream cheese mixture onto one side of each bread slice. Place the fruit in a row on one edge of the bread, then roll tightly.
7. Dip 1 bread slice at a time into the egg mixture, then roll in the cornflake crumbs.
8. Place dipped rolls onto the pan. Bake 12–14 minutes, or until the rolls are lightly browned. Let them stand a few minutes to cool (the fruit gets very hot). Serve with powdered sugar or syrup.

Yield:
5 servings

Cook's Tips:
To soften the cream cheese, place it in small bowl and microwave, uncovered, on HIGH for 10 seconds, then whisk until smooth.

Use one hand to dip rolls into the egg mixture and drop them in the cornflake crumbs, and use your other hand to coat. This will keep your hands from getting coated in the mixture.

You may have a little cream cheese mixture left over. This will vary based on the size of bread used.

06/01/2026

June signals Summer!!
Let's have some fun in the sun...and Grill Out & Chill Out

Address

Ottawa, ON

Telephone

+16132910654

Website

Alerts

Be the first to know and let us send you an email when Tammy's Pampered Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Tammy's Pampered Kitchen:

Shortcuts

Share

Category