Recent content by ShorelineChef

Seems they might be discontinuing the lid for the salad spinner?

Mine have been extremely successful and literally saved my business. That said, I find that the Jessica Proffitt shows seem way more streamlined and easy to follow than the HO version. I haven't attempted the HO version because it's so complicated. I've held eight workshops so far... two at...

I did a make-your-own omelette bar with the stoneware egg cooker. Participants used our tools to grate cheese, chop onions, slice tomatoes and mushrooms, etc. I made bacon in the ridged baker and we chopped that for the omelettes, too. Everyone loved it!

Loving the Freezer Workshop shows!

No new suds pump.

This isn't a spoiler, but I can tell you that, at Feast, there was quite an emphasis on getting consultants to get into their kitchens and start using their Rock Crocks for everything they cook. Maybe sales are low? I was spooked about the dry spots from the start. I've used the pan with good...

They're not in the catalog, but there is a flier to print on beta

So, I didn't have time top prefill the cups, but I set out the TINIEST bamboo spoon to use for filling the cups. That definitely helped. It got people to stop and talk to me, though I wasn't at all successful at getting their contact info. Lots of kids coming back for thirds and fourths... And...

They only had 3oz bath cups at my WM, so I bought them. I want to use them at a vendor fair tomorrow. I don't want people filling them all the way up, so what do you think about prefilling and placing in the available section of the cool and serve? I was going to bring a small cooler to hold the...

Something to note... Tastefully Simple is discontinuing their Honey Teriyaki, so PC is now the ONLY place to get it!!

I've made them twice and they turned out great... Despite mistakes I made! The first time, I used 8 oz if sour cream instead if 2 Tbs... And forgot the blue cheese! Still turned out great. I used Frank's Red Hot for the sauce a d a large can of cooked chicken. Delicious!

Actually, when I looked at your post, I saw in "Similar Pampered Chef Threads" "Anyone consolidated budget-friendly recipes?? By pamperedbecky in forum Recipes and Tips" and someone had created a file called Two Buck Grub. Hope this helps!

Even just Italian seasoning should work... usually has a bit of fennel in it already.

I think you could use Romas... just core and seed them. Maybe pat dry a bit.

I made it and used the puff pastry. I think the point of it is to have something look fancy for the holidays that doesn't actually take much skill or work. If you don't want to serve with bread, the recipe also suggests you can use cut up veggies with it. My pastry didn't brown at first... we...