Carrie Cooks Deliciousness-Independent Consultant with Pampered Chef.

06/13/2026

What do you do when your Barilla jumbo shells are mini shells? You wing 🪽 it. De unstructured shells unstuffed shells! 🐚

06/13/2026

Keep your fridge organized and help your produce stay fresh for a long time in your fridge with this store and serve system perfect for busy weeks and cramped fridges. The system includes a tray and three storage containers to put your prepped food in, and since it’s about the size of a 12-pack of soda, it fits easily in your fridge. With the tray, you also get two cooling inserts that keep food cold outside of the fridge for 4–6 hours when frozen—perfect for serving—or up to two hours when refrigerated–perfect for prepping and snacking.

06/11/2026

Do you like corn? 🌽

06/11/2026

06/11/2026

GERMAN CHOCOLATE SKILLET CAKE! It’s National German Chocolate Cake!

I used to have a Octoberfest party every year. This cake would be a perfect dessert for that!

INGREDIENTS:
3/4 cup packed brown sugar
1 cup milk
1 package (7 ounces) flaked coconut
1 cup coarsely chopped pecans
3 tablespoons butter or margarine
1 package (18.25 ounces) German chocolate or chocolate cake mix (plus ingredients to make cake)
Vanilla ice cream (optional)
DIRECTIONS:
Preheat oven to 350°F. Combine brown sugar and milk in large bowl. Add coconut and pecans; mix well. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over medium heat, tilting pan to coat bottom evenly. Drop coconut mixture in spoonfuls over bottom of Skillet; pat into an even layer, forming a smooth surface.

Prepare cake mix according to package directions in Classic Batter Bowl. Gently pour batter evenly over coconut layer in skillet, spreading to edge. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Remove from oven using Oven Mitts.

Loosen edges of cake from skillet. Carefully invert onto large, heat-proof serving plate. Use Classic Scraper to remove any topping that might remain in bottom of skillet; spread over top of cake. Cool completely. Serve with vanilla ice cream, if desired.

Yield:
16 servings
Nutrients per serving:
Calories 370, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 41 g, Protein 5 g, Sodium 300 mg, Fiber 1 g

06/11/2026

https://www.instagram.com/reel/DZbQ28oJsmW/?igsh=ZDEzbmxqOXVvcnM5

06/10/2026

Do you like Corn? 🌽

06/09/2026

STRAWBERRY RHUBARB CAKE! On National Strawberry Rhubarb pie day. Maybe make it in a pie pan!

THE DELICIOUS FRUIT COMBO STARTS ON TOP OF THE CAKE BATTER BUT MAGICALLY TRAVELS TO THE BOTTOM OF THE BAKER DURING BAKING.

INGREDIENTS
3 cups fresh rhubarb, cut into 1/4-inch slices
1 pint fresh strawberries, sliced (2 cups)
1 package (18.25 ounces) white cake mix
1 cup water
1/3 cup vegetable oil
2 eggs
1 medium orange
1 cup sugar
1 cup thawed frozen whipped topping
DIRECTIONS
Preheat oven to 350°F. Cut rhubarb into 1/4-inch slices using Chef’s Knife. Place in Stainless (4-qt.) Mixing Bowl. Slice strawberries into Bowl using Egg Slicer Plus®; mix lightly. In Classic Batter Bowl, combine cake mix, water, oil and eggs; mix according to package directions. Zest orange with Microplane® Zester to measure 2 tablespoons plus 1 1/2 teaspoons zest. Stir 2 tablespoons of the zest into cake batter; set aside remaining zest. Spread batter evenly in Rectangular Baker. Top with fruit mixture. Sprinkle with sugar Flour/Sugar Shaker. Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Fold remaining orange zest into whipped topping. Attach Open Star Tip to Easy Accent® Decorator; fill with whipped topping mixture. Cut cake into squares; serve warm using Mini-Serving Spatula. Garnish each serving with whipped topping mixture.

Yield:
12 servings
Nutrients per serving:
Calories 350, Fat 13 g, Sodium 300 mg, Dietary Fiber 2 g

06/07/2026

National chocolate ice cream day! What’s your favorite flavor of ice cream? 🍨

06/06/2026

What are your plans this summer?