The Company Store

12/29/2025

"I've been dealing with constant bloating and digestive issues for years. Since starting P**i Tea, my gut feels so much better and I can actually eat without that uncomfortable bloated feeling."

09/16/2024

09/16/2024

Peach Split Cake
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 2 cans (15 oz each) peach slices, drained
For the topping:
- 1 can (8 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup milk
- 1 cup whipped cream
- Fresh peach slices for garnish

Instructions:
1. For the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9x13-inch dish to form the crust.
2. For the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mix until creamy. Fold in the whipped cream.
3. Spread the cream cheese mixture over the crust evenly.
4. Arrange the peach slices on top of the cream cheese layer.
5. For the topping: In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened. Fold in the whipped cream and crushed pineapple.
6. Spread the pudding mixture over the peach layer.
7. Refrigerate the cake for at least 4 hours or overnight to set.
8. Before serving, garnish with fresh peach slices.
9. Slice and enjoy this refreshing no-bake peach split cake!

09/16/2024

09/16/2024

08/27/2024

08/27/2024

08/22/2024

Cranberry Pecan Chicken Salad 😋
Ingredients:

2 cups cooked chicken breast, diced or shredded
1/4 cup dried cranberries
1/4 cup chopped pecans
2 stalks celery, diced
1/4 cup diced red onion
1/4 cup plain non-fat Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley or chives, chopped (optional, for garnish)
Directions:

In a large mixing bowl, combine the diced or shredded chicken, dried cranberries, chopped pecans, diced celery, and red onion.
In a separate small bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper to taste.
Pour the dressing over the chicken mixture and toss until everything is evenly coated.
Taste and adjust seasoning if needed.
Garnish with fresh parsley or chives, if desired.
Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld together.
This chicken salad is perfect served on a bed of lettuce, in a sandwich, or with crackers!