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Pampered Chef: Theme Show Fall/Holiday Theme Show Ideas Needed!

  1. Help! I'm finally getting back into the swing of being an active consultant and I have two shows booked for November. My one guest really likes the idea of having a Fall or Holiday themed show. What can I do so it's fun? Does anybody have a game ideas? It would be nice if I had one theme to do at both shows. I thought about making the "Lemon Herb Chicken Ring" from the Seasons Best as my "wreath" to keep with the holiday spirit...plus it's super easy and delicious. What else can I do? Neither of my two hosts is picky about a theme, but the one thought fall/holiday stuff would be nice. The one show will have a ton of kids at it too, so I need to have something for them to eat. I thought about making the crustless sandwiches with the Cut-n-Seal for them.

    What's a fun theme that I can do that will be easy, yet fun for my come-back? I'm confident that if I have two enjoyable shows the bookings will start coming in! :confused:
    Oct 30, 2005
  2. Look to the cookbooks!!

    I have noticed that the celebrate! and all the best cookbooks have nice holiday things that you don't see much at shows. You might look in them or email me and ask what they are. I would be happy to share them.
    kristine dobbs
    independent consultant
    Oct 30, 2005
  3. ChefErika

    ChefErika Novice Member

    The Spiced Pumpkin Tartlets are really easy to make and a good idea for a Fall or holiday recipe Julie.
    Oct 30, 2005
  4. chefjill

    chefjill Member

    Another great recipe is the microwave cake in the fluted pan. It's great for showing product plus it's quick and easy. I just made the Raspberry Truffle Cake, in the 2001 Spring/summer SB. Not to mention, it's a beautiful cake that looks like it took tons of time!!!

    Here it is:

    1 pkg (18.25 oz) devil's food cake mix
    1 3 oz pkg raspberry gelatin
    1 8 oz pkg cream cheese
    3 eggs
    1 8 oz container sour cream
    1/2 cup semi sweet choc morsels
    1 8 oz container frozen whipped topping (cool whip)
    1/4 cup almonds
    1/2 pint fresh raspberries (optional)
    1. Lightly spray Stoneware Fluted Pan with vegetable oil using the Kitchen spritzer or brush with vegetable oil using Pastry brush.
    2. Combine cake mix & gelatin in Classic Batter bowl; blend well using Stainless Steel Whisk and set aside. In Small Batter bowl, microwave cream cheese on HIGH for 1 minute or until softened; whisk until smooth. Add eggs and sour cream; whisk until smooth. Add cream cheese mixture to cake mix, mix until smooth using Mix 'n Scraper. Spoon batter into pan, spreading evenly.
    3. Microwave cake for 11-14 minutes or until Cake Tester comes out clean. Cake will be slightly moist on top near center. Remove to Nonstick Cooling Ranck; let stand 10 minutes. Invert onto serving plate.
    4. Place choc morsels and 1/2 the whipped topping in Small Micro Cooker; microwave on HIGH 15-30 or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Garnish cake with remaining whipped topping using Easy Accent Decorator. Chop almonds using Food Chopper and sprinkle over cake. Garnish with raspberries if desired.

    Jill Wright
    Director, Benicia, CA
    [email protected]
    Oct 30, 2005
  5. KHocutt

    KHocutt Member

    cookie exchange

    Also, you could do a cookie exchange party. This would really show off the cookie press and stoneware. I've attached some cookie spritz recipes. :)

    Attached Files:

    Oct 30, 2005
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