Join Chef Success Today!
Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!
This is my most favorite product and at the top of my most sold list. I suggest besides the obvious fruit/veggie/egg uses, the carrying versitility w/out the insert as well, then add that it fits beautifully in the woven selections rectangle server. I also suggest shrimp on just the flat side with cocktail sauce in the middle.(If you have not tried shrimp on this, you will never use anything else...they stay so wonderfully cold!) I have recently gone to a superbowl party and filled it with wraps, cut to 1 inch pieces facing up on the flat side, then garnished with spinach leaves all around the edge, red bell pepper slices in the center over the wraps...got tons of ohhs and ahhs and a booking. What about potato or pasta salad too....just put plastic wrap to line the bottom so it is not so messy to clean up. Everyone I have sold to is so totally happy with this item!! I wish I had two!
I made 2-step fudge with white chocolate and strawberry icing (so it was pink) and cut it into hearts with the creative cutters. Then I placed them in medium sized cupcake foils and displayed them in the egg side of the chillzanne rectangular server - it looked really great at a bridal fair I participated in!
I also made pastry cups using the mini muffin pan and filled them with chicken salad and arranged them in the egg side of the server.
This spring or summer (probably June) I will do the following show: I will make the bread ring ahead of time and bring it to the show on the large round stone in the woven selections tray and we will arrange the "fixings" - veges, cheese, meat, etc. for the sandwich in the rectangular server.
I have been also telling everyone that when they go outside to cook on the Grill to take the insert out and put the cold hotdogs and hambergers on it to keep them cold before they go on the grill ,sometimes you dont want to cook everythig at one time. They love it.
It is also great for a Taco Dip or any other kind of spreadable dip like that that needs to be kept cold. You can make the dip right on the platter!
I use the Chillzanne Rect. server to demo the ice cream sandwich torte... AFTER I have shown them the server, piece by piece. I love it when the guests ooh and ahh when I flip the flat side over to show them the egg side. They're already loving it, and when they see the "bonus" egg side, well, you'd just have to be there. It's my favorite item to show.
Did you all hear that the PC has decided not to sell the chilzanne to go now? They said we could get free stickers to put in our catalogue that says "not available for sale". I got an e-mail today about it. Do you think they will be in the upcoming Fall/winter catalogues?
My son plays soccer and each game a mom has to bring the sliced oranges for intermission. I use the chillzanne for this and it keeps the oranges cold on a hot day. It's perfect and I always get a positive comment on it.
I asked in the product showroom at national conference and they said that there were so many problems with the chillzanne to go that we would not want it. She said that we will not have it in our line "ever".
Chillzanne rectangular server: two more things I have done with them.
I prepare the Ice cream sandwich torte on the freezer insert with the host before the guests arrive. At the end of the show I show the rest of the parts and ask the host to get the insert from the freezer. I pop it in the tray and I then have her tell how we made the torte (everyone ohhs and ahhs) and then I tell them about the reverse side and show them that in the catalog. Of course while I'm showing the other parts I'm describing some of the other things that it can be used for.
I did an ice cream sundae bar. I made the tortilla cups on the cover of the SS season's best (I cut the trimmings of the tortillas into strips and made cinnamon stips with them - no waste and if we had more than 12 people we still had something for the last people to put with their ice cream!) and prepared toppings for the ice cream including hot fudge (the first step in the cool and creamy chocolate fondue - All the Best cookbook - 3/4 cup chocolate chips and 4 oz. cool whip. 1 minute in microwave, stir and GREAT hot fudge!). We had 2 half gallons of different flavored ice cream in the oval boxes (Breyers was on sale here for $1.99 per box - I am not going to ask my hosts to spend more so I can use the ice bucket even though I would have loved to show that use). I put the freezer insert in the chillzanne rectangular server tray and put both cartons of ice cream on it and the ice cream scoop. People loved that it kept the ice cream cold a little longer!