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PamperedK said:The recipe I downloaded was the Ultimate Chicken FAjitas or something from CS...the fajitas themselves were good, and I liked the idea of doing guacamole and salsa while the fajitas are in the microwave....but I was worried about the cost. Should I just cut it down to doing salsa in the MFP?
Chefbeckyd said:I used to do salsa and guacamole when we had the guacamole seasoning...but now, I just do the fajitas and salsa. Like others have said, being able to demo the DCB and the MFP is a winner for me!
ChefCKHall said:I make the fajitas and a mango/jalapeno (no jicama) salsa. (I use two quarters of one onion, and 1/2 of the bell pepper from the fajitas), add mango, one jalapeno, squeeze lime, and chili lime rub.
I used to make guac...but no more. I just have it on the list as an optional ingredient if they want it.
I will either do choclava cake in 13 minutes or brownies in 6 minutes.
I did rocky road for a while but now just make brownies in 6 minutes and serve with ice cream and walnuts. SUPER fast and easy! (ghiradelli brownie mix)
Yes, I take two DCB with me to shows, one in both colors.
Chefbeckyd said:I have a party next week where we're doing the Tomato Basil Pasta, and Mom's Apple Crisp. BUT, I'm only bringing one DCB, and I'm using my hosts DCB to do one of the recipes. Less carrying and washing up for me!
ChefCKHall said:Absolutely only take one if they already have one! I put the extra in the trunk of my car and the TTA. Then when I unload my rolling bag, I put them in so it is not so heavy to get in and out. I take only what I need but when you add the bag, the bag with catalogs (15-20) and my purse, calendar, binder of recipes and binder of specials. there is NO WAY I am just using picnic tote LOL
I use the rolling bag and the large hideaway (fits nicely on top of rolling bag)
Chefbeckyd said:See, here in Michigan, with rain, snow, mud, ice, etc....about 9 months out of the year, the rolling bag just doesn't work. I have one (earned it a long time ago when it was an incentive), but now it sits in my basement
ChefCKHall said:brownies in 6 minutes.
finley1991 said:LMAO! Mine is in my basement as well.
A few years ago at Leadership when Franklin-Covey was there, a bunch of people bought these beautiful rolling briefcases. A consultant asked me why I didn't buy one and my response was, "You don't live where it snows, do you?" She told me she lived in Arizona. I told her that's why I didn't buy one and she said, "I don't understand." :veryfunny:
annew said:How'd I miss this?????? just a boxed mix.....9X13????
The number of people you invite to your fiesta depends on the size of your budget and the space available at your venue. As a general rule, plan for at least 1.5 tacos per person and 1 cup of salsa and guacamole for every 3-4 people.
One way to save money on salsa and guacamole is to make them yourself. You can buy the ingredients in bulk and make large batches, which will be more cost-effective than buying pre-made versions. You can also substitute expensive ingredients, like avocados, with cheaper alternatives like white beans or peas.
For salsa, you can try a simple pico de gallo with diced tomatoes, onions, and cilantro. For guacamole, you can make a basic version with mashed avocados, lime juice, salt, and pepper. You can also add in some diced onions and tomatoes for extra flavor and texture. Another budget-friendly option is to make a black bean and corn salsa, which is both flavorful and filling.
To keep your salsa and guacamole fresh, store them in airtight containers and refrigerate until it's time to serve. You can also place the containers in a bowl of ice to keep them chilled. Avoid leaving them out at room temperature for too long, as this can cause them to spoil.
In addition to salsa and guacamole, you can also serve budget-friendly options like tacos with simple fillings like beans, rice, and cheese. You can also make a large batch of Spanish rice or a simple bean and corn salad. For drinks, you can serve homemade horchata or agua fresca instead of purchasing expensive sodas or alcoholic beverages.