Heidi Santos Independent Director at Pampered Chef

06/05/2026

June Pampered Chef 👩‍🍳 sale 😀 shop here https://www.pamperedchef.com/pws/heidisantos/?utm_medium=social_kitchen&utm_source=facebook&utm_campaign=

05/15/2026

Screenshot this and comment what you got 👀✨
Let’s see everyone’s summer vibe!

05/10/2026

Happy Mother's Day! 💖
Which one would you rather have on Mother's Day?

05/09/2026

Discover amazing deals for the month of May! 🌸
Check the comments for a link to shop 👇 🛒

05/01/2026

⭐️ Peaches and Cream Cheesecake Bars 🍑 from Tasty Culinary

Ingredients: For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
For the Peach Topping:
• 2 cups fresh or canned peach slices, drained if using canned
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water
For the Cream Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish and set aside.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust.
4. In a large mixing bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. Pour the cream cheese mixture over the crust in the baking dish and spread it out evenly.
7. In a saucepan, combine the peach slices, 1/4 cup granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are softened, about 5-7 minutes.
8. Remove the peach mixture from heat and let it cool slightly. Then spread it evenly over the cream cheese layer.
9. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the cheesecake bars from the oven and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight until fully chilled and set.
11. Before serving, prepare the cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Cut the chilled cheesecake into squares and serve topped with a dollop of the cream topping.
13. Enjoy these delightful Peaches and Cream Cheesecake Bars as a sweet and refreshing treat!

Prep Time: 20 minutes Cook Time: 40 minutes Chill Time: 4 hours Total Time: 5 hours Servings: 16 bars

Nutritional Information (per serving):
• Calories: Approximately 300 calories
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 180mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g
Note: Nutritional values are approximate and may vary depending on specific ingredients used.

04/20/2026

04/11/2026

🦐TOASTED ORZO SKILLET WITH SHRIMP🦐

TOASTING THE ORZO DEVELOPS AN UNEXPECTED NUTTY FLAVOR AND GOLDEN COLOR. SEARING THE SHRIMP IS SUCH AN EASY AND FAST WAY TO GET GREAT FLAVOR, COLOR AND TEXTURE. THESE TWO TECHNIQUES STEP UP THIS SIMPLE WEEKNIGHT MEAL.

INGREDIENTS
🦐8 oz. (250 g) large frozen, thawed shrimp, peeled and deveined (31-40 per pound)
🧂1 tsp (5 mL) Lemon Pepper Rub
🍶1 tbsp (15 mL) canola oil
🧅1 small onion
🧈1 tbsp (15 mL) butter
🧄2 garlic cloves, pressed
🧂½ tsp (2 mL) salt
🍝1 cup (250 mL) orzo pasta
🐔1¾ cups (425 mL) low-sodium chicken broth (we used stock)
🫛½ cup (125 mL) frozen peas
🍋1 lemon
🧀1 oz. (30 g) pecorino Romano or Parmesan cheese, finely grated (½ cup/125 mL), divided
🌿¼ cup (60 mL) fresh parsley, coarsely chopped

🌟DIRECTIONS
Season the shrimp with the rub. Heat the oil in the 10" (25-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Add the shrimp and sear for 2–3 minutes on each side, or until they’re lightly browned and pink, 2–3 minutes per side. Remove the shrimp from the skillet.

Coarsely chop the onion.

Add the butter to the skillet and cook until it’s melted. Add the onion, garlic, and salt and sauté until the onion is translucent, 1–2 minutes.

Add the orzo to the skillet. Stir while the orzo is toasting, about 2–3 minutes.

Once the orzo has browned, add the broth and peas. Simmer, uncovered, until the liquid is absorbed, 6–8 minutes. You can add more broth as needed if the orzo isn’t tender.

🍋Juice the lemon into the skillet. Add the shrimp and half of the cheese; stir. Remove the skillet from the heat.

To serve, top with the parsley and remaining cheese.

Yield:
4 servings
Nutrients per serving:
U.S. Nutrients per serving (about 1 cup/250 mL): Calories 360, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 50 g, Fiber 4 g, Sugars 5 g, Protein 19 g

04/07/2026

Check out this amaaazing Italian stuffed sandwich we prepped using lots of Pampered Chef 👩‍🍳 products … even the olive oil was Garlic Parmesan by Pampered Chef! We served the sandwich with homemade chicken gnocchi soup 🥣 Recipe in the pics!🤩

04/06/2026

Hey all! Here is some Pampered Chef goodies that are at least 20 years old .. they don’t make these anymore .. cheese 🧀 grater & wooden spreader& a salad dressing mixer😀 Do you all have any “old school” Pampered Chef? Share a pic so we could see! 👀😃

04/05/2026

Happy Easter! 🐣
Which one would you pick for eggs?