Pampered Chef Fall Colors Prize Pack Giveaway!

It’s time for another Pampered Chef giveaway!  Here’s what I’m giving away to one lucky winner:

Microfiber Towel in Pumpkin

Microfiber Towel in Eggplant

Twizit! Clip Combo Pack in Pumpkin, Eggplant and Sage

I-Slice in Eggplant

Handy Scraper in Eggplant

Quikut Paring Knives in Eggplant, Pumpkin and Sage

I will also give the winner a cookbook or two of their choice from my library of “gently used” Pampered Chef cookbooks.

And I have one more prize to add to the pack but haven’t received it yet, when I do I’ll repost the entire prize pack.

The retail value of the prize pack right now is $37.50!

Here’s how to win:

1  Subscribe to my blog – if you are already subscribed then you are already entered

2  To get a second entry, comment on this post and tell me your favorite fall/winter soup recipe.

So you can get up to two entries for this giveaway, although I will choose the soup recipe that sounds most appealing to me and give that person an extra entry and I will also post their soup recipe on the blog.

You have until midnight Saturday October 23 to subscribe and share your soup recipes.

Good luck!

11 thoughts on “Pampered Chef Fall Colors Prize Pack Giveaway!

  1. I don’t have the recipe for my favorite soup, but it is home made split pea soup made in a crock pot. Use a 16 oz bag of dried split peas (rinse, etc) dice 1/2 c each carrots, onion and celery. add all to the pot with 2 cups chicken or vegetable broth and a ham bone. Cook for 8 hours on low. 1/2 hour before you wish to eat your soup, make some home made croutons. Use day old french or italian bread cut into 1 1/2 ” cubes. Pour 1/4 c olive oil and 1/4 C melted butter on cookie sheet, lightly toss the cubes in the oil and butter mix, season with a few sprinkles of garlic powder, seasoned salt and dash of pepper. Brown in oven at 400 a few minutes until crisp and golden. Top your soup with the croutons and a salt and pepper soup to taste.

  2. Here is one of my favorite soups and its so easy. I got it online someplace but can’t remember where.
    Wild Rice and Mushroom Soup
    In a soup pot, over med heat, melt 3Tablespoons of butter.
    Add 1 stalk of celery finely chopped
    1 med onion finely chopped
    1/3 lb porcini mushrooms chopped, and 1/3 lb button mushrooms finely chopped(I used just plain mushrooms or brown mushrooms)
    Saute,stirring occasionally for 15 min until veggies are soft.
    Add cooked rice( I used uncle bens or rice a roni wild rice pkg without the seasoning)
    1t salt
    4 C vegetable broth
    2 T flat leaf parsely,chopped
    ground black pepper to taste
    add 1/2 to 1 pint half and half or cream dependng on how rich you want it.
    heat through and serve!!
    Yummy!

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