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		<title>Chefsuccess.com a Community for Pampered Chef Consultants - Quick Tips</title>
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			<title>home made door prizes?</title>
			<link>http://www.chefsuccess.com/f24/home-made-door-prizes-64077/</link>
			<pubDate>Sun, 05 Sep 2010 02:06:27 GMT</pubDate>
			<description><![CDATA[So has anyone given out "home made" door prizes? Instead of ordering off supply order? I have my first cooking show next sunday. I told the host, if she brings in 5 outside orders, before it starts, SHE will get a prize (I have an extra garlic press I will give her). 
 
And I also told her - if her...]]></description>
			<content:encoded><![CDATA[<div>So has anyone given out &quot;home made&quot; door prizes? Instead of ordering off supply order? I have my first cooking show next sunday. I told the host, if she brings in 5 outside orders, before it starts, SHE will get a prize (I have an extra garlic press I will give her).<br />
<br />
And I also told her - if her guests bring a friend, I will give <i>them</i> a prize as well.<br />
<br />
Thing is, $$ is tight right now and I don't have the $$ to do a supply order...I DO however have a really nice way to bind books and fresh ink in my printer...<br />
<br />
I was thinking of making a recipe book of PC recipes to give out, as well as getting some tiny ziplock baggies and putting a few tbsp of the rubs I have in them and putting those with the recipe book.<br />
<br />
Would you, as a guest, think this was a crappy door prize? Do you guys have any other ideas? Thanks!!</div>

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			<dc:creator>HealthNut</dc:creator>
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			<title>chocolate tip</title>
			<link>http://www.chefsuccess.com/f24/chocolate-tip-63922/</link>
			<pubDate>Sun, 29 Aug 2010 02:38:15 GMT</pubDate>
			<description><![CDATA[these tips were in our newspapper the other day-it was talking about chocolate turning white which is called bloom and its when the temperature is too hot and caused by the cocoa butter rising to the surface.  Bloom doesn't mean you can't use the chocolate. It will disappear when you melt it in a...]]></description>
			<content:encoded><![CDATA[<div>these tips were in our newspapper the other day-it was talking about chocolate turning white which is called bloom and its when the temperature is too hot and caused by the cocoa butter rising to the surface.  Bloom doesn't mean you can't use the chocolate. It will disappear when you melt it in a recipe.<br />
<br />
Chocolate is like Goldilocks-it likes to be just right, not too warm and not too cold. Storing it in the refigerator isn't great because it can get damp, which can make it grainy.  The best place to keep it is in a dark cabinet that stays cool, between 60 to 70 degrees. <br />
<br />
I like the comment about goldilocks-something I can probably remember. When I have chocolate in frig-never last long</div>

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			<dc:creator>aried</dc:creator>
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			<title>Your opinion requested!!!!</title>
			<link>http://www.chefsuccess.com/f24/your-opinion-requested-63882/</link>
			<pubDate>Thu, 26 Aug 2010 16:19:55 GMT</pubDate>
			<description>I am having a taste testing party.  I want the food prepared before the quests arrive.  Any suggestions on what 2 recipes I should prepare?</description>
			<content:encoded><![CDATA[<div>I am having a taste testing party.  I want the food prepared before the quests arrive.  Any suggestions on what 2 recipes I should prepare?</div>

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