Did Anyone Else Feel Disappointed by SB's New Recipes?

[Chef Kearns]

ChefBurke--Yes, the braids and rings are in the All the Best cookbook. Don't worry about not being able to offer the new recipes. There are at least 3 Super Starter recipes in the new theme. Just think of it as a variety. You can offer your guests a more traditional Pampered Chef recipe or one of the new trendy recipes. They are both good selections, but you should pick one or two from each category to offer to your hosts.

For example, pick 1 or 2 traditional main dish recipes that you feel comfortable doing then select 1 or 2 new ones and ONLY offer those to your hosts. Try not to feel overwhelmed. The company does a pretty good job of pointing out what can be done with the Super Starter kit.

 

[Chefgirl2]

Hi Shawnna,
I love this pie so I went througha bunch of cookbooks so you can enjoy it, too. Not Betty Crocker but, the good local ones that they sell from churches and hospitals. They all have names that want to avoid a lawsuit like "First Saturday in May Pie, KY Nut Pie or Winner's Circle Pie." I found 3 that are exactly alike.
1 stick butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup flour
pinch salt
1 TBLS vanilla or 2 TBLS Bourbon (this is KY)
1 cup chocolate chips
1 cup chopped pecans
1 9 inch pie shell

Preheated oven to 350 degrees. Cream butter and sugar. Add 2-beaten eggs, flour, salt, and vanilla(or bourbon). Add chocolate chips and pecans. Stir well. Pour into partially baked pie shell and bake for 30 minutes, or until lightly browned on top. We tend to serve it warm with ice cream or whipped cream.

Enjoy! Elaine

 

[kristenskitchen]

I LOVE the new recipes! I think its time we all stepped up a notch. Especially since we've had the tools to do so for a while now! I like how Pampered Chef is evolving from a very country style business to a more modern, up to date empire. My husband an I are military and let me tell you, the baggers at our Commissary were laughing at me for buying goat cheese! This is not a high-class environment, but I don't care because the recipes are easy and tasty and I think it will only help my family break away from the Hamburger-Helper generation! I've tried three recipes so far and really liked them all. Even my husband liked the Three Onion Goast Cheese recipe! The Panini is awesome and very filling and tasty! The Chocolate Lattice Pecan Tart is very rich! I think you can either decide to emrace the new recipes and style or avoid it...as for me and my family, we are embracing them whole-heartedly!

~Kristen

 

[mommyhugz1978]

I have deciced that my family is going to be ginney pigged out... before I try them at shows... my family gets to eat them at home ........ and if they like them.. well then again... we might like something that someone else doesn't like... so oh well but I stil need to try them out at home too.....

 

[janel kelly]

You know it kind of depends on the part of the country you live in as far as recipes go. My husband is stationed in Minot, ND so it is more country/farming atmosphere up here. So the new recipes and things like that don't appeal to alot of the people in the area especially if they are older and live alone. I personally don't like to have anything too complicated at my shows so if I make a new recipe I might have alot prepared ahead of time. The only problem I have with alot of the new themes recipes is you have to have several of the new products which I may not be able to afford to get.

 

[ChefBeckyD]

I LOVE the new recipes! I think its time we all stepped up a notch. Especially since we've had the tools to do so for a while now! I like how Pampered Chef is evolving from a very country style business to a more modern, up to date empire.......... I think you can either decide to emrace the new recipes and style or avoid it...as for me and my family, we are embracing them whole-heartedly!

~Kristen

Kristin, I totally agree! Although I know that most people eat alot of convenience foods - I love that we are moving in a different direction! For those who like to do braids etc.... (would you believe I have NEVER done one!)the recipes are still there - and still available for them to do - but I like that PC is developing recipes for those of us who have a different cooking style and way of eating also! I'm making the Chicken en Croute for Supper tonight!

 

[ChefBeckyD]

..... The only problem I have with alot of the new themes recipes is you have to have several of the new products which I may not be able to afford to get.

Janel - I'm a little concerned about that here too......I LOVE the Asparagus Roll-ups - but I know that Asparagus will be impossible to find around here in just a couple months - except at a HUGE price!

 

[mommyhugz1978]

You know it kind of depends on the part of the country you live in as far as recipes go. My husband is stationed in Minot, ND so it is more country/farming atmosphere up here. So the new recipes and things like that don't appeal to alot of the people in the area especially if they are older and live alone. I personally don't like to have anything too complicated at my shows so if I make a new recipe I might have alot prepared ahead of time. The only problem I have with alot of the new themes recipes is you have to have several of the new products which I may not be able to afford to get.

I can't agree with you more, I live in a small town too and their are a lot of the recipies that are in the new SB that some of the ingregence I can't find at the local grocery stores... Now talk about frustrating ..... I have to drive an hour jsut to get the right ingreidence for the recipie that I am making.

 

[Liddy98]

I tried making the pecan tart...Loved it...super easy and elegant!

 

[mommyhugz1978]

I am wanting tomake the chicken salad thing.... gee I sound so prepared for a host don't I ???

 

[Liddy98]

All I know is I want the biggest sample package and quick! I love the new products...I am so excited about some of the recipes...Some do seem too expensive for the host.

 

[BethCooks4U]

I love the new recipes too but around here they want more traditional ingredients. I wish they'd come out with a cookbook using ALL easy to find ingredients to make elegant dishes. I have a friend who is a French chef and she can open any cupboard - no matter how bare - and come up with a gourmet meal fit for a king. THAT'S what I want to do! I know PC could make that happen for us. ...hmmmm I feel an email to HO coming on.

 

[rsmpta]

exactly what i was trying to say!!

I understand why PC is moving in the direction the new SBCB has taken but I don't like it from a personal standpoint and wouldn't purchase it if I were a customer. My family wouldn't eat some of that stuff. It reminded me of Food Network recipes. I don't like that I can't pronounce the names of some of the ingredients We have to stay current with the trends and while I don't really like the change, I appreciate that our company is working hard to stay on top of things and change with the times.

I used to say that our recipes were great because they use ingredients that are in your cupboards or are easy to find. I'll have to come up with a new twist

You hit the NAIL on the HEAD! I understand trying to stay current....but i guess i live to far in redneck texas...because i had difficulty even find the puff pastry shells.......

I DO NOT speak french or italian so i'm sure ya'll would get a BIG KICK out of my pronounciations of LAST sb and THIS sb cookbooks!

 

[Ginger428]

I think everyone is missing the point. NO ONE is telling any of us to use these recipes, & our customers have NO CLUE whats in the latest cookbooks unless we tell them or they buy them. We do not work for Betty Crocker, we are PAMPERED CHEFS! Also we are selling products not recipes. 1 more thing, as far as PC trying to have heathier meals if anyone would take a look at the calories & the total FAT!! these new recipes are FAR from healthy!! Just have fun & if you cant find something try something else. Life is WAY TO SHORT to be stressing out over where or how we are gonna find red pepper jelly...WHO CARES!!!...try something else I hope I helped to ease a few peoples minds!

 

[mommyhugz1978]

I think everyone is missing the point. NO ONE is telling any of us to use these recipes, & our customers have NO CLUE whats in the latest cookbooks unless we tell them or they buy them. We do not work for Betty Crocker, we are PAMPERED CHEFS! Also we are selling products not recipes. 1 more thing, as far as PC trying to have heathier meals if anyone would take a look at the calories & the total FAT!! these new recipes are FAR from healthy!! Just have fun & if you cant find something try something else. Life is WAY TO SHORT to be stressing out over where or how we are gonna find red pepper jelly...WHO CARES!!!...try something else I hope I helped to ease a few peoples minds!

Very good POINT!!!!

 

[rsmpta]

woooah nellly

I think everyone is missing the point. NO ONE is telling any of us to use these recipes, & our customers have NO CLUE whats in the latest cookbooks unless we tell them or they buy them. We do not work for Betty Crocker, we are PAMPERED CHEFS! Also we are selling products not recipes. 1 more thing, as far as PC trying to have heathier meals if anyone would take a look at the calories & the total FAT!! these new recipes are FAR from healthy!! Just have fun & if you cant find something try something else. Life is WAY TO SHORT to be stressing out over where or how we are gonna find red pepper jelly...WHO CARES!!!...try something else I hope I helped to ease a few peoples minds!

Uh...okay...so since i'm trying to sell the products....it is nice to cook recipes they can SEE pictures of....and since the catalog and the SB kinda go together each quarter....i LIKE to try to use some of the recipes...and I WILL......but it kind makes it difficult to USE the recipes to DEMONSTRATE the products when you don't live in a METRO area... I'm pretty sure it is much easier to find more gourmet ingredients in those areas.

I didn't say I FOR ONE was stressing out over anything...just disappointed that they didn't make the ingredient lists for what i guess i would call 'the general public'......I'm all for trying new recipes....but it is hard to demo stuff in the SB when you can't get your hands on it. That is all I WAS saying.

And FWIW Betty Crocker has some GREAT recipes in it if you have looked at her real cookbook.

 

[jrstephens]

I do not like the new SB very much at all. It just does not fit the taste for my area. I feel the same way about the new cookbook for two people. I personally will not recommend it. I understand the recipes are going in a different direction for a reason, but I am one that says "if it ain't broke don'e fix it." I will just keep making the recipes I like and know my customers enjoy. If these new recipes boost others business then I am very glad for them, but I will just stick to the old ones. The only real probably I have with the new SB is that is what I give my host as a thank you, and I hate to give them a gifts I do not like myself, so, after I run out of the old SB I may have to come up with a new thank you gift.

 

[jessica_momof6]

Yes, I cannot wait to try the asparagus rolls!

they are WONDERFUL!!
our director did them at cluster and oh my gosh I could not stop eating them!


I think the recipes are awesome and go with our new theme very well. Of course we want more elegant recipes to go with dining out inside the home--these are supposed to be more like what you could get by going out to eat.

 

[mommyhugz1978]

That is what we are doing at our next cluster meeting is making an assortment of recipies from the new BS cook book!!!

 

[kat29]

Well all I can say is about the SB since that is all I have as of right now. I like some of the recipes in there but not all. It's just like the other SBs there are some I like and some I don't. And really that is with any cookbook. I'll just see what my customers think about it when they see the recipes. If it sells then that is great. The cookbooks just don't seem to be a big seller with me, even though I talk about them too in my presentation. We'll just see...I know I have a few in the new SB I want to try as of right now.

 

[BethCooks4U]

It's like everything else in our business. It depends on what we love and what we promote and what our guests want. Every area of the country and every show is individual. All sales depend on who shows up and what they think they need today.

When there's a product that I'm not thrilled with I don't promote it but if someone asks about it I ask if anyone else has it and let them sell it or I say that many people love it but I don't use it much. I also tell them that there's no way that anyone can use every product we offer on a daily basis. I am honest and if they ask MY opinion about something I will honestly tell them why I like and don't like it. They appreciate that.

If you don't like the recipes then don't offer them. I offer a very wide variety of recipes but if someone wants to do something that takes too long or shows no products I tell them that it won't work but if they want to make it in addition to the demo recipe that is up to them.

Make your hosts and guests happy and you will be too.

 

[rennea]

I think everyone is missing the point. NO ONE is telling any of us to use these recipes, & our customers have NO CLUE whats in the latest cookbooks unless we tell them or they buy them. We do not work for Betty Crocker, we are PAMPERED CHEFS! Also we are selling products not recipes. 1 more thing, as far as PC trying to have heathier meals if anyone would take a look at the calories & the total FAT!! these new recipes are FAR from healthy!! Just have fun & if you cant find something try something else. Life is WAY TO SHORT to be stressing out over where or how we are gonna find red pepper jelly...WHO CARES!!!...try something else I hope I helped to ease a few peoples minds!

That a girl!! Couldn't agree with you more about stressing, make what you want it isn't written in stone what we have to make

I just wanted to know what everybody considers "gourmet ingredients" though? I live 8 hours North of Vancouver in the middle of cowboy redneck land and I just want to know what some people consider "gourmet".

 

[mommyhugz1978]

It's like everything else in our business. It depends on what we love and what we promote and what our guests want. Every area of the country and every show is individual. All sales depend on who shows up and what they think they need today.

When there's a product that I'm not thrilled with I don't promote it but if someone asks about it I ask if anyone else has it and let them sell it or I say that many people love it but I don't use it much. I also tell them that there's no way that anyone can use every product we offer on a daily basis. I am honest and if they ask MY opinion about something I will honestly tell them why I like and don't like it. They appreciate that.

If you don't like the recipes then don't offer them. I offer a very wide variety of recipes but if someone wants to do something that takes too long or shows no products I tell them that it won't work but if they want to make it in addition to the demo recipe that is up to them.

Make your hosts and guests happy and you will be too.

I can't agree with you more..... after all it is YOUR BUSINESS!!!! we have to remeber that !!!

 

[AJPratt]

Some people want something really different and some love the traditional show recipe.

 

[mommyhugz1978]

I am glad that I am not alone in this at all......!!!

 

[cmdtrgd]

Just another way to look at it, if there are recipes you are comfortable using, but want to showcase the new products, do it! Replace the chopper with the Santoku knife, replace the SA large platter with the new platter with handles. of course, replace the USG with the Ultimate Mandolin. Just look at what products you want to sell and try to find a recipe to fit.

 

[chefjeanine]

Janel - I'm a little concerned about that here too......I LOVE the Asparagus Roll-ups - but I know that Asparagus will be impossible to find around here in just a couple months - except at a HUGE price!

Yep, I could not understand why they would introduce a recipe with Asparagus as the main ingredient as we headed into fall. . .

 

[ChefBeckyD]

Yep, I could not understand why they would introduce a recipe with Asparagus as the main ingredient as we headed into fall. . .

Yep again! Those of us who live "Up North" KNOW how wonderful Asparagus is in the Spring.....but can't say that I see it much around here in the Fall/Winter months...(Right now at Meijers, I can still buy it - for $2.99 a lb! )
BUT! I'm already thinking this will be an Awesome recipe to use next Spring....and trying to think of what I could substitute for the asparagus in the roll-ups this Fall - any suggestions anyone?

 

[cmdtrgd]

Let's see...substitutes for asparagus...
from USA Weekend Magazine website:
Produce department out of asparagus? Substitute carrots or sugar snap peas; steam-sautéing works for them all.
Maybe even green, red, yellow and orange bell pepper slices (using the Ultimate Mandolin) to make a festive looking wrap? Long broccoli stalks, peeled, will work well, too.

 

[KellyTheChef]

As a replacement for asparagus- could you use zuchinni cut into 5" sticks? Not sure if it would give off too much water when you were cooking it, though. What do you all think?