What Are Your Favorite Brunch and Holiday Recipes for Nov and Dec?

Click For Summary

Discussion Overview

This thread centers around participants sharing their favorite brunch and holiday recipes for the upcoming months, as well as discussing their approaches to recipe selection and presentation during cooking shows. Participants express various personal experiences related to recipe choices and the logistics of preparing for demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares a list of planned recipes for brunch, appetizers, leftovers, and desserts, seeking feedback on additions or deletions.
  • Another participant mentions a simple pumpkin pie recipe, indicating a preference for ease.
  • Several users inquire about specific recipes, with one participant offering to look for a requested recipe.
  • One participant expresses admiration for another's recipe ideas and requests soft copies of the recipes shared.
  • Another participant asks where to find the Monte Cristo Casserole recipe, indicating it is unfamiliar to them.
  • One participant shares a link to a website where many recipes can be found, including those mentioned by another user.
  • Some participants discuss their strategies for packing and presenting products at shows, with differing opinions on how much to bring.
  • One participant mentions a preference for simplicity, packing only what is necessary for the demo, while another shares a contrasting experience of bringing many items to shows.
  • Several users note the importance of adapting to personal styles and preferences in their approach to cooking shows.
  • One participant discusses the idea of offering themed shows to add variety and interest, reflecting on advice received from a home office representative.

Areas of Agreement / Disagreement

Views differ on the best approach to recipe selection and product presentation at shows, with no clear consensus emerging on a single method. Participants express a variety of personal styles and preferences.

Contextual Notes

The discussion reflects a range of experiences and strategies among Pampered Chef consultants regarding recipe choices and show preparations, highlighting the diversity of approaches within the community.

Who May Find This Useful

Consultants looking for inspiration on holiday recipes and those interested in different methods for managing cooking show preparations may find this thread beneficial.

B
bbauman07
Gold Member
Messages
1,463
Here are the recipes i'm planning on demoing in the next few months. Can you think of any i should add or delete?

Brunch
Mini Cinnamon Christmas tree
Candy Cane Coffee cake
Bountiful Brunch pizza
Baked Eggs Benedict
Monte Cristo Casserole
Ham 'N Eggs Brunch Braid


Appetizers
Cold Seafood Pizza (tree shaped)
Cool Veggie Pizza (tree shaped)
Confetti Shrimp Zucchini Cups
Seafood Pastry Rounds
Veggie-Stuffed Mushrooms


For leftovers
Turkey and Swiss Calzones
Turkey Cranberry Wreath
Turkey Tortilla soup
Southwestern Turkey Wraps
Turkey and Wild Rice Soup

Holiday Ham Ring
Ham Florentine Wreath

Desserts
Pumpkin Apple Dessert Pizza
Nut Cracker Candy Dane Braid
Spiced Pumpkin Tartlets
Chocolate Pecan Lattice Tart
Warm Apple-Almond Pastry
 
Pumpkin pie ala easy
 
  • Thread starter
  • #3
Do you have the recipe for that?
 
I will look for it and try to post it this afternoon.
 
Brooke,

Do you have soft copies of these recipes? I LOVE your ideas!
 
Monte Cristo CasseroleWhere did you get Monte Cristo Casserole recipe from? I don't think that I have seen this one.
 
The monte cristo casserole recipe, as well as many of the one's Brooke lists, can be found http://joycesfinecooking.com/pamperedchefs.htm .
 
Thanks Tasha:)
 
I always forget about that site! Duh! :rolleyes: Thanks!
 
  • Thread starter
  • #10
I will post a recipe book with in the next few days Been a busy fews weeks.
 
WOW! You offer a lot of choices!!! LOL

I keep it simple... 1 recipe for all my hosts... I pack my crate once a month, which really relieves a lot of stress.

For November I will do the Turkey Cranerry Wreath (or maybe a soup... I need to decide! ACK!!!!) and in December I will choose a simple Christmas brunch or dessert recipe.....
 
Wow I have a lot to learn. I have been taking almost everything I own to the shows. I have a suitcase full and the crate full also. I just can't ever decide what not to take. I can't imagine only packing my crate once and that is it. I have to try it and don't worry about all of the other stuff, just the basics. Right? Do you only take what you need for the recipes you are doing?
 
krhodes74 said:
Wow I have a lot to learn. I have been taking almost everything I own to the shows. I have a suitcase full and the crate full also. I just can't ever decide what not to take. I can't imagine only packing my crate once and that is it. I have to try it and don't worry about all of the other stuff, just the basics. Right? Do you only take what you need for the recipes you are doing?
Click to expand...

I am soo the same way! I pack everything I possibly can into my crate and take to each show! I talk about everything I have or almost everything besides the recipe products! Plus stoneware and cookware and the new cutlery ofcourse! My crate weighs about 100 lbs(kidding) but it feels like it anyways!

I think it helps to explain the purpose of things to customers so they have an idea how versitile all of our products our! But that's just my style I guess! To each her-his own!
 
Everyone has their own style and just because something works great for one doesn't mean it's right for others.

But I would certainly encourage you to try it like this for a month and see how you like it.

I pack up my crate for the month with the products that I need for the recipe, along with the seasonal kitchen towels (that I hang off my apron string to wipe my hands on while I'm cooking), and don't forget your suds pump to wash your hands before you get started. If you're not using the cookware, bring the small saute` pan... if you're not using stoneware, bring one of the smaller pieces... the tool turn about filled with my fave tools, and I always bring along the rectangle server woven selection for holding the ingredients I'm working with.....

USE YOUR CATALOG to showcase the products... and if someone wants to see something up close, well, that's a great reason for them to hold their own cooking show ;)
 
Great suggestion Celeste. I also try to keep it lighter...but I do fail at times. I really like to throw in a couple of new items, like the silicone cupcake pan and the grill press.
 
  • Thread starter
  • #16
I do this to entice the guests at the shows. IMO people don't like watching the same recipe over and over, so I let them know that I have different choices but they are the same ones for me. What I have always done is give a menu choice " Would you like to make a dessert, main dish or appetizers at your show?" Then they get those recipes to chose from.

That is the bueaty of the bussiness though we can all do what we are comfortable with!

I'm still working on the recipe book for these. I did find most of them on wlpc2 in there recipe section which has almost every pc recipe there is.
 
Brooke, if it works for you, that's great :)

For me it's too much work. I do PC along with managing apartments, working at the school, volunteering at the school, running kids to their activities, Camp Fire leader..........

I also find that by offering 1 recipe a month and changing for the next month, I don't generally have repeat guests in the same month to see the same recipe.... but on the rare occassion that I have a repeat guest in the same month, then I can count on that guest to come up and HELP with the recipe ;)

I do also offer other options, like chocolate shows :)
 
Recruiting ToolI have learned from those from this site that what we take with us is what we are presenting to a possible recruit. If you drag along the kitchen sink, that might be overwhelming to someone. They might not want to haul all of that stuff around - I have drastically lightened my load and I am (and my back) glad I did as well.

I take what I am using for my demo, new F/W color items, UM and one piece of cookware.

I do keep my crate full with some of the items I believe guests might want to see up close (stoneware, ACPS, woven selections, kid items, etc.) in my car.

If I don't have what they want to see, I tell them I will bring it with me to their show when they book!!:D
 
  • Thread starter
  • #19
soccermama said:
Brooke, if it works for you, that's great :)

For me it's too much work. I do PC along with managing apartments, working at the school, volunteering at the school, running kids to their activities, Camp Fire leader..........
Click to expand...


Thats what I mean about what is so great about this business everyones answer is the right one. We all have such different ideas and yet we all do well. http://www.thesmilies.com/smilies/winking0071.gif
 
what is wlpc2 ?
 
Something my director suggested to me because I wanted to add some zip to my shows (I was getting kind of bored with them) was having 3 different theme shows to choose from this month. So instead of offering recipes for my host to choose from I'm offering actually 4 theme shows. They can choose one theme show and then I give them the recipe for it. I'm hoping this adds more interest and gets me more bookings.

I also have to keep things simple. At our meeting this month a lady from the home office from our upline (sorry can't think of her name) came and spoke to us about how we can get caught up in adding so much extras and make more work for ourself. She urged us to keep our businesses simple and less complicated. I know I definately needed to be reminded of that. I also only take the products needed for the demo and my tool turnabout packed with things. If I bring extra things I will get to talking about them and before you know it the demo has gone over and hour.
 

Frequently Asked Questions

What are some easy brunch recipes I can make for the holidays?

Some easy brunch recipes for the holidays include a classic egg casserole, stuffed French toast, and a savory quiche. You can prepare the egg casserole the night before and simply bake it in the morning. Stuffed French toast can be made with cream cheese and fruit, while a quiche can be filled with seasonal vegetables and cheese for a delicious and hearty option.

Can you recommend a festive drink to serve at holiday brunch?

A great festive drink for holiday brunch is a cranberry mimosa. Simply mix cranberry juice with sparkling wine or champagne for a refreshing and colorful beverage. You can also add fresh cranberries or a sprig of rosemary for a beautiful garnish.

What are some make-ahead recipes for brunch during the holiday season?

Make-ahead recipes are perfect for holiday brunches. Consider preparing overnight oats, which can be customized with various toppings, or a breakfast casserole that can be assembled the night before and baked in the morning. Another option is a fruit salad that can be prepped a day in advance and served chilled.

How can I incorporate seasonal ingredients into my holiday brunch recipes?

Incorporating seasonal ingredients like pumpkin, cranberries, and squash can elevate your holiday brunch. For example, you can make pumpkin pancakes, a cranberry orange scone, or a roasted butternut squash salad. Using fresh herbs like rosemary and thyme can also add a festive touch to your dishes.

What dessert recipes are popular for holiday brunch?

Popular dessert recipes for holiday brunch include gingerbread muffins, peppermint brownies, and a classic Yule log cake. These treats not only taste great but also add a festive flair to your brunch table. You can also consider serving a selection of pastries or a holiday-themed fruit tart for a delightful finish.

You must log in or register to reply here.

Similar Pampered Chef Threads

Where Can I Find Recipes for Ham N' Eggs Brunch Braid and Easy Apple Burritos?
  • sOhSherri
    • Pampered Chef Recipes
Replies
7
Views
2K
rlombas
What are Some Unique Recipes and Fun Activities for a Death by Chocolate Show?
  • DebPC
    • Pampered Chef Shows
Replies
2
Views
6K
Admin Greg
Back
Top