This weekend was absolutely crazy but in a good way. Friday night, Zack worked at Jimmy’s like usual, but I did not attend because I was cleaning the house. Saturday, we drove out to Cumberland Maryland because Zack was DJing the Marine Corps Birthday Ball for Bravo company. We had a ridiculous amount of fun, and then drove the 2 1/2 hours back to our house because Sunday I was hosting a Pampered Chef party so that Zack and I could get a stone wear cookie sheet and the Apple Corer Peeler Slicer.

Well, during the show, our hostess Marcia showed us the most absolutely wonderful Pampered Chef item I have ever seen. In fact, I’m pretty sure that everyone who attended had this on their purchase list.   It’s called the Simple Slicer and works like magic.

Oh simple slicer, how I love you.

Since the recipe we cooked at my show was a garden pizza, this was one of the demo items.  It has three thickness that you can slice items into, and a guard that allows you to stick the item in it, and just move it across the blade.  The important thing about this item is the most thin setting is actually PERFECT for potato chips.  Just slide the potato across it, season your potatoes, and drop them in the deep fryer.  If you don’t have a deep fryer, you can also purchase the Microwave Chip Maker.  This allows you drop the potatoes you have seasoned into the microwave for 3 to 4 minutes, and BAM!  You have fresh, non greased potato chips to eat.

These two items combined are making Zack and I really excited – mostly because we spend an absurd amount of money on chips that go stale.  Here, Zack and I have a fun kitchen gadget that will make us just the right amount of chips for what we want to eat.  (In addition, you could cinnamon and sugar apple crisps too… delicious!)   In addition, the Simple Slicer is pretty much injury proof – so Zack and I can both use it without cutting our hands.

If you want to order the Simpler Slicer, and basically, anyone who has a child in their house should want this thing because it’s pretty amazing, you can do so here.  When you check out, make sure you write my name (Stephanie Dorman) in the host name so I get credit and more free stuff to share with you.  If you order $60 worth of product, you get a free cookbook of your choice, and if you order $100 worth of product, you get a free Smooth Edge Can Opener, which is awesome for those of you who have kids.  No more can cuts!

Also, so you don’t walk away from this post feeling like I’m just trying to sell you something, I’ve decided to include my recipe that was a ridiculously huge hit at the show.  Everyone who was there asked me how I made it, and it will make you seem like the most accomplished chef ever without even breaking a sweat.  I present to you:

Brie Wheel with Caramelized Apple Topping

Ingredients:
1 Brie Wheel (doesn’t matter what size)
1 Package of Phyllo dough (found in your freezer section with the pie crusts)
5 Apples
1 cup of Brown Sugar
1 cup of granulated sugar
3/4th of stick of butter

Notes:  Phyllo dough is easiest to work with when it’s still in a semi frozen state.  I typically take it out of the freezer and put it in the fridge for an hour before hand and then work with it.

Preheat your oven to 350 degrees.

Take out all your wheel and the phyllo dough.  Melt the stick of butter in the microwave and start separating the phyllo dough into 2 sheet stacks.  (Depending on the size of your brie wheel, you’ll have to judge how much phyllo dough you need.)  Place the phyllo dough on a greased cookie sheet, and then use a brush to brush on a thin layer of butter.  Repeat 3 to 4 times.

Once the phyllo dough is coated in butter, drop the brie wheel in the middle.  (You don’t need to take off the rind.) You’ll want to start with one corner, and pull it towards the center of the brie wheel.  Continue pulling the corners of the phyllo dough into the middle and if it refuses to stick, put a little more butter on there.  Once you have the brie wheel all wrapped up – put it in the fridge.

You’ll want to core and slice the apples for caramelized apples.  (If you are slick, you can use the slicer listed above – I used the Apple Corer Peeler Slicer.)  Put them in a frying pan with the gradulated and brown sugar, and any of the left over butter.  Cook them on high heat until they turn a golden brown.  You’ll notice with this recipe that you have a ton of really hot liquid with the apples and that is fine.

Take your wrapped brie wheel out of the fridge, and drop the contents of your frying pan onto the brie wheel.  Try to get all the apples on top.  Pop it in the oven for 15 – 20 minutes or until golden brown.  Take it out, and move to serving dish.

I serve this with a french loaf, and it is always a huge hit.  :)  Best of all, it only takes about an hour so even if you’re rushed, you can still show up to a party with a sure fire crowd pleaser.  If you want to get creative with it, you can actually put smaller berry’s inside the wrapped brie wheel like cranberry, blueberry or strawberry slices instead of the caramelized apple topping – and that also becomes an instant hit.

What are your favorite hosting recipes?

Stephanie is a 27 year old living outside of Washington, DC.

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