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Welcome to This Awful/Awesome Life! My name is Frances Joyce. I am the publisher and editor of this magazine. We'll be exploring different topics each month to inform, entertain and inspire you. Meet new authors, sharpen your brain and pick up a few tips on life, love, entertaining and business. Enjoy and please share!

June 2019 What's for Dinner? Ask Linda


Linda Cahill shares some healthy and delicious recipes and cooking tips for making healthy meals from The Pampered Chef.

For this month, we’re all about pampering Dad for Father’s Day. Linda has included some great brunch recipes and a manly rib-fest suitable for lunch or dinner. And, there will be brownies for dessert.

Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows “What’s for Dinner?”




1 medium zucchini

1 ½ cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook’s Tip)

1 oz (30 g) Parmesan cheese, divided

1 egg white

½ cup (125 mL) nonfat plain yogurt

½ cup (125 mL) loosely packed fresh basil leaves

3 tbsp (45 mL) light mayonnaise

2 garlic cloves, peeled

½ tsp (2 mL) coarsely ground black pepper


Preheat oven to 450ºF (230ºC). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef’s Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.

Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.

Meanwhile, for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in clean processor bowl; cover and pump handle until well blended, scraping down sides as necessary. Remove Cookie Sheet from oven to Stackable Cooling Rack. Serve zucchini fries with dip.

Yield: 10 servings of about 3 fries and 1 tbsp (15 mL) dip

Nutrients per serving: Calories 70, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Protein 4 g

Cook's Tips: For best results, choose croutons that are about 3/4 x 3/4 in. (2 x 2 cm) in size.




¼ tsp (1 mL) each coarsely ground sea salt and chili powder (optional)

2 limes (for garnish)


1 lemon or 2 limes

2 dashes hot sauce

1 dash Worcestershire sauce

1 dash soy sauce

12 oz lager beer (1½ cups/375 mL)


Mix the salt and chili powder on a small plate. Rub the rim of a tall rimmed glass with a lime wedge, then dip into the mixture. Fill the glass with ice.

Using the Citrus Press, juice 2 limes to measure 3 tbsp (45 mL) of juice. Add to the glass with the remaining ingredients; stir.

Yield: 1 serving of 1¾ cup/425 mL

Nutrients per serving: Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol  0 mg, Sodium 25 mg, Carbohydrate  15 g, Fiber 0 g, Protein  2 g




¼ cup green onions with tops, chopped

¼ cup red bell pepper, chopped

3 cups frozen Southern-style hash brown potatoes

4 slices bacon, partially cooked, cut up

3 tablespoons vegetable oil or bacon drippings

4 eggs

Salt and ground black pepper to taste

2 ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)


Preheat oven to 450ºF. Chop onions and bell pepper using Food Chopper; place in Square Baker. Add potatoes, bacon and oil; mix well and spread evenly over bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes. Reduce oven temperature to 325ºF. Remove baker from oven and make 4 impressions in potato mixture with back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.

Yield: 4 servings

Nutrients per serving: Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g

Cook's Tips: Recipe can be doubled and baked in the Rectangular Baker.



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1 1/2 cups all-purpose flour

1 cup quick rolled oats

3/4 cup packed brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup blueberries

1 tablespoon lemon zest

1 cup milk

1/4 cup butter or margarine, melted

1 egg, lightly beaten

1/4 cup sliced almonds, coarsely chopped

Powdered sugar (optional)


Preheat oven to 425°F. Spray 12-Cup Muffin Pan with vegetable oil or line with paper liners.

Combine flour, oats, brown sugar, baking powder and salt in Stainless (2-qt.) Mixing Bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix just until dry ingredients are moistened.

Using Large Scoop, scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently. Bake 18-20 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Cool 5 minutes; remove from pan. Sprinkle powdered sugar over muffins using Flour/Sugar Shaker, if desired. Serve warm.

Yield: 12 servings

Nutrients per serving: Calories 200, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 4 g, Sodium 220 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 2 starch, 1 fat (2 carb)

Cook's Tips:

Carrot-Raisin Oat Muffins: Omit almonds. Add 1 teaspoon Cinnamon Plus® Spice Blend to dry ingredients. Substitute 2/3 cup shredded carrots and 1/3 cup raisins for the blueberries and omit lemon zest. Combine ingredients and scoop batter into muffin cups as directed in Steps 2 and 3. Using Small Scoop, place one rounded scoop of plain soft cream cheese or pineapple soft cream cheese spread on top of each muffin cup. Top with pecan half, if desired. Bake as directed above.

Dutch Apple Oat Muffins: Omit almonds. Add 1 teaspoon Korintje Cinnamon to dry ingredients. Substitute 1 cup peeled, chopped apple for the blueberries and omit lemon zest. Combine ingredients and scoop into muffin cups as directed in Steps 2 and 3. For streusel, combine 1/4 cup each flour, oats and brown sugar and 3 tablespoons melted butter or margarine; mix well. Sprinkle streusel evenly over batter in each muffin cup. Bake as directed above.

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend and ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

To freeze Blueberry-Almond Oat Muffins and Dutch Apple Oat Muffins, cool completely after baking. Place in air-tight freezer container or resealable plastic freezer bag. Remove muffins one at a time and warm in microwave oven, if desired. If you wish to freeze Carrot-Raisin Oatmeal Muffins, prepare without cream cheese topping.

The Zester/Scorer is the perfect tool for zesting any citrus fruit. It works best for this recipe if you zest with short strokes.




1 rack (about 3 lbs. /1.5 kg) pork loin back ribs (baby back ribs)

3 tbsp (45 mL) Smoky Barbecue Rub

6 oz. (175 mL) root beer

1 cup (250 mL) barbecue sauce


Remove the membrane from the rack of ribs (see cook’s tip).

Season both sides of the ribs with the rub, then cut between the bones to separate into four portions to fit into the inner pot.

Add the root beer and ribs to the inner pot of the Quick Cooker. Lock the lid, select the BEEF/PORK setting, and press START.

When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Remove the ribs and keep warm.* Press CANCEL.

Reserve 1 cup (250 mL) of the juices in the inner pot.* Stir together the barbecue sauce and reserved juices in the Quick Cooker, select the SEAR setting and press START. Bring the sauce to a boil and cook uncovered for 5 minutes, stirring frequently.* Press CANCEL. Brush the ribs with ½ cup (125 mL) of the sauce. Serve the remaining sauce with the ribs.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (about ¼ rack of ribs): Calories 560, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 150 mg, Sodium 810 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 16 g, Protein 41 g

Cook's Tips: The membrane on a rack of ribs is tough and holds in excess fat. To remove the membrane, lay the rack meaty-side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the bones.

To make the edges crispy, brush the ribs with barbecue sauce, then put them on a medium sheet pan. Turn the broiler on HIGH and broil for 5–6 minutes, or until the sauce is bubbly and begins to caramelize.

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.


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1/4 cup (50 mL) cider vinegar

3 tbsp (45 mL) sugar

1 tbsp (15 mL) vegetable oil

1/2 tsp (2 mL) celery seed

1/4 tsp (1 mL) salt


4 cups (1 L) cabbage slaw mix

2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)

1 cup (250 mL) diced celery

1/2 cup (125 mL) sliced almonds, toasted


For dressing, combine vinegar, sugar, oil, celery seed and salt in small bowl; whisk until blended.

For slaw, combine slaw mix, apples, celery and almonds in large bowl. Pour dressing over slaw; toss to coat using Outdoor Serving Set. Cover; refrigerate at least 2 hours to allow flavors to blend. Serve salad using Outdoor Serving Set.

Yield: 14 servings of 1/2 cup (125 mL)

Nutrients per serving: Calories 60, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 1 g, Sodium 50 mg, Fiber 1 g


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3/4 lb. (350 g) red “B” size potatoes (about 4)

2 medium onions

4 oz (125 g) cream cheese, cubed

2 tbsp (30 mL) flour

1 tsp (5 mL) dried thyme leaves

1 cup (250 mL) chicken broth

1/2 cup (125 mL) milk

4 slices cooked bacon, crumbled

1/2 cup (125 mL) shredded Swiss cheese

1 cup (250 mL) seasoned croutons, finely crushed

2 tbsp (30 mL) fresh snipped parsley


Preheat oven to 400°F (200°C). Cut each potato into six wedges. Cut each onion into six wedges; cut wedges in half. Place potatoes and onions in Small Baker. 

Microwave cream cheese in small microwave-safe bowl on HIGH, uncovered, 15-30 seconds or until softened. Add flour and thyme, whisk until smooth. 

Slowly whisk in broth and milk. Pour sauce evenly over potatoes and onions; sprinkle with bacon. Cover baker with aluminum foil; bake 45 minutes. 

Remove baker from oven to cooling rack; remove foil and top with cheese and crouton crumbs. Bake, uncovered, 5-10 minutes or until crumbs are golden brown. 

Remove baker from oven; let stand 5 minutes. Top with parsley, just before serving.

Yield: 8 servings

Nutrients per serving: Calories 220, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 19 g, Fiber 2 g, Protein 8 g


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6 strawberries, stemmed (about ½ cup/125mL)

½ cup (125 mL) red or green seedless grapes

8 oz. (250 g) fresh pineapple (about ½ a medium pineapple)

1 kiwi, peeled


1 tsp (5 mL) lime zest

2 tsp (10 mL) lime juice

2 tsp (10 mL) honey

⅛ tsp (0.5 mL) salt


2 tbsp (30 mL) sliced almonds

1 tbsp (15 mL) small mint leaves (optional)


Add the strawberries and grapes to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.

Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.

Add the dressing ingredients to the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.

When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

Yield: 1 serving of (3 cups/750 mL salad plus dressing)

Nutrients per serving: Calories 300, Total Fat 7 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 78 g, Fiber 10 g, Sugars 60 g, Protein 6


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1 jar (10 oz) maraschino cherries (about 30 cherries), drained

1 pkg. (18-21 oz or 450 g) brownie mix (plus ingredients to make cake-like brownies)

1 tsp (5 mL) almond extract

12 cherry cordial candies

1 1/2 cups (375 mL) thawed frozen whipped topping

1/4 cup (50 mL) semi-sweet chocolate morsels, grated


Preheat oven to 325ºF (160ºC). Spray cups of Brownie Pan with nonstick cooking spray. Finely chop cherries. Combine brownie mix, eggs, water, oil and almond extract; mix according to package directions for cake-like brownies. Fold in chopped cherries; divide batter evenly among wells of pan.

Bake 22-24 minutes or until wooden pick inserted in centers of brownies comes out clean. Remove pan from oven. Carefully invert pan onto cooling rack; remove pan. Turn brownies over. Immediately snip a 1/2-inch-deep (1-cm) “x” into top of each brownie using Professional Shears. Press one cordial candy into each brownie until flush with top of brownie. Let stand 5 minutes.

Top brownies evenly with whipped topping; garnish with grated chocolate. Serve warm.

Yield: 12 servings of 1 brownie

Nutrients per serving: Calories 430, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 51 g, Fiber 2 g, Protein 4 g

Linda WFD image.jpg

For more delicious recipes and to order products for your kitchen, visit Email her at



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