Recent content by carolina

Wendy, I am planning a Fundraiser and would like for you to email me the rest of your booklet sheets. I have an Excel program. Thank you so much. Carolina

HI, I am still pretty new here 3 shows and 2 catalog shows. Would you please send me the info about re using the hostess packets. I am not sure I know what you mean. Thanks!

I like Tasty Tidbits, reasonable and I can modify it before I send it out. You can send out a newletter to an email list given to Tasty Tibits. See the price structure. The longer the list the greater the price. I use my Outlook software to group the folks who will receive my newletter so I...

Thanks Jenna. I really appreciate this information.

Thanks for your help. I will attach the coupon to a mini catalog and add to my label "Here is a sampling of what The Pampered Chef has to offer. For a full size catalog call me or browse online."

I live in a gated community and am planning on presenting a flyer to be place in a new member/resident packet for our community. It will include a coupon for $10.00 off any item of $15 or greater value. The item, of course, must be ordered through me. I am wonder if I should give a mini...

Great, fabuluous! One of the best kitchen tools.

Great!!! What an example for us newbies!

Who is Jillian? Where can I get info?

Help me here, I am VERY new. WHO isJillian Eisenberg? Does she have a blog? I would like to know about her selling strategies. Thanks! A striving new consultant.

I am 'very' new here. I presented the Power Cooking to my DD as an option for saving time. Your links(power cooking, shopping & menu templates) were very efficietive in helping a working mother cook good meals for her family. Thanks!

I am very new to this site. However, it looks like many folks wait for someone to develop a newsletter or invitation to use. What about drafting one and everyone can build on it. This is not to say that the folks who develop a newletter or inviatation should not continue to be generous but..

Joy, these flyers are GREAT!!!

Always place about 1-1 1/2 cups of water in the bottom of the pan. Later when you take the roast out of the oven and remove the meat, you can place the pan on the stove over two burners set on med-low and stir with a PC bamboo spoon or spatula. This is called deglazing the pan. I sometimes add...

I'm a newbie here. The collapsable bowl looks great! How would you use the pinch bowls. They're pretty small aren't they?