Have You Tried Any New Recipes Lately??

[ChefAggi]

Good Morning all from sunny yet crisp fall Newfoundland!

I'm sure people have posted this kind of message before, but well I thought I would send one out anyway

What new recipes have you tried lately with your Pampered Chef Products?? Are you using the PC books, product recipe cards, or from your own recipe collection??

I still consider myself a newbie with PC as I only became a consultant back in April. I haven't had alot of kitchen shows, but this month I have 4 booked! wooo hoooo the most booked in one month to date for me!!!!

Anyway, I find at my shows I am always using the same products as I do two recipes.. I use a stone and the mini muffin pan... I am slowly adding more stuff to my product collection and now wanting to move away from using the stone AND muffin pan.. now mind you I will ALWAYS use a stone for one of those two recipes, but I have the silicone baking flower pan coming anyday and can't WAIT to try it.

So after that long winded story... what new recipes has everyone been trying??

As for me, I decided to try some main meal type recipes,... thought maybe doing one of those and give everyone a taste might be nice as people will be making more main meals than appetizers. So last night I made the Cheesy Tuna Noodle Casserole.. It was quite tasty. Last week I made the Lemon Greek Chicken..ooh to die for!!!
I have a "stitch n *****" quilting group that meet at my home every Thursday night, so I plan to make the Profitrole Puffs for our nightly tea dessert. On Friday night I plan to make the Homemade Gnocchi and the Walnut Pesto at my friend's place for supper!! I also recently made the Hawaiian Meatballs.. they are soooooooooooooooooooooooooo yummy!!!

Anyway, I'm anxious to hear what others are making!!!

Cheers!!!

 

[Ginger428]

Hi Aggi,
First of all...WAY TO GO ...4 shows, I hope they all hit 1000.00
Now..back to business, so far with the silicone pan I have made, The recipe that comes with it, soooooo tasty. In the F/W SB theres a recipe for pecan sticky cakes...they came out GREAT, even without all the fancy artwork & I have made pancakes in them, they came out wonderful. As for using the stone, for the month of Nov I'm using Turkey recipes ( but you dont have to worry about that) Sorry right now my head is only thinking sweets...must be time for a snack Hope I helped a little.

 

[Grandmarita]

You will love the new silicone pan. I have used mine to make jello molds, as well as the Sticky Caramel Mini Cakes, and the famous Lemon cake mix that
we all were "gifted" with at Conference. All were easy to remove, and soooo
good that you could not help but want more.

Caramel Apple Bread Pudding on pg. 28 of F/W06 SBCB is also a huge hit at my Fall parties. I'm now making it in the Rectangle Baker and sold three at the party I prepared it for as our demo.

NOTE: I modified or improved as it turns out, on the above recipe. I used
Smucker's Caramel topping rather than actual candy caramels that
would have needed to be unwrapped. Also Sprinkled generously with our Cinnamon Plus, and added 1 cup of raisins. For the sake of lower
fat content, I used 1% Milk, and 1/2 & 1/2 rather than the heavy whipping cream. You cannot tell the difference.

My other Fall success has been the Cajun Pork Tenderloins. That party was
over $700. It was fast and simple to prepare with the hostess. It had a wonderful welcoming aroma as her guest arrived. We demo'd the Bread Pudding for her guests. What a feast. I simply described to them how we
prepared the Pork, and offered the recipes.

 

[mrssyvo]

In November, I have 2 panini shows, to work on January bookings, and also turkey cranberry wreath shows, for Thanksgiving.

 

[Firegirl]

The phylo wrapped asparagas was a huge hit for me. You can prep everything before, so during the show you only have to roll 4-5 asparagus. Easy, easy and tasty. The Aioli dip was even easier and very good. Asparagus are small this time of year so wrap two together. Follow the thawing instructions exactly for the pastry. This show was for a group of old timer Consultants and directors 5 girls all retired from PC. I had to impress, and I did with a $1400 show!

 

[tiffanypatton79]

wow good job fire... i had a problem with the phylo when i made this recipe..it was the first time i ever heard of it much less used it and yes the ailoi was yummy.. but try this recipe out before you demo is my advice

 

[pamperedinAlaska]

I always like the turkey/cranberry ring...but this year I did a twist and made it as a braid! The baked brie is wonderful, especially with cranberries, walnuts and currant jelly. I used a home-made crust and served with ripe pears....yummy!

 

[amya]

I just tried the Chocolate Ribbon Bread Pudding from the new Cooking for 2 & More cookbook and it was absolutely delicious. The recipe is supposed to serve 2, but I will admit to eating every last bit of it myself (Not all at one sitting )

 

[ChefAggi]

My other Fall success has been the Cajun Pork Tenderloins. That party was
over $700. It was fast and simple to prepare with the hostess. It had a wonderful welcoming aroma as her guest arrived. We demo'd the Bread Pudding for her guests. What a feast. I simply described to them how we
prepared the Pork, and offered the recipes.

ooh those pork tenderloins sound amazing!! Would be so kind to share the recipe????

 

[JenAZ]

Artichoke & Sun-Dried Tomato TartThe last two shows that I did I prepared the Artichoke & Sun-Dried Tomato Tart located in the Stoneware Inspirations cookbook. Really easy to make - yummy too!

Jennifer
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