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Howdy Strangers! Been a long long while, but thinking about another go around, in large part to what I'm hearing about the Virtual Shows. So where do I turn? Why, my old friends on Chef Success of course!
I am wondering about how successful you have really found the virtual shows to be? Quite...
I see this as a future science fair project: Which works better to keep guacamole from turning brown? Plastic wrap, Press N Seal, ziplock with air pushed out, seed in the middle of the bowl, or PC vacuum lids? (a few years ago we did heat conduction of pans using PC pans and other pans)
I agree... I noticed that too and didn't like it... but, then again, I'm SUPER resistence to change :) nice to know it's not only me that doesn't like the click thing!
I've held off posting a request until we had a little more information.
But, my cousin, Laura, who is about 45ish, is in the process of figuring out the exact diagnosis, and then the treatment plan, of the cancer that she has.
At this point, the doctor's believe that it is Nasopharyngeal...
? Weird... I'm assuming you googled the phone number? All you can do is call... if they try to do the whole I pay you extra, you send me change thing, you know it's a scam. Wouldn't take a check. Only a credit card.
I wondered the same thing... here's a site with step by step instructions, using sugar and the oven at a low temperature. http://quick-dish.tablespoon.com/2012/12/05/how-to-make-edible-glitter/
I do ground meat in the microwave all the time in DCB (the RCB's mom lol). It's especially handy when I forget to thaw!
For a 1 lb. frozen block of hamburger, I do six minutes on high. Take it out and mix/break it up with the Mix & Chop, and add any seasoning I want. Then, microwave another...