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Pampered Chef: Theme Show Need help with brunch recipes

  1. jenab1013

    jenab1013 Member

    I'm doing my first bridal show in March. There will be about 50 people there. Can anyone share some good brunch recipes as well as some tips on doing a bridal show for that many people?
    Jan 11, 2006
  2. gojuliego

    gojuliego Novice Member

    Bountiful brunch pizza is wonderful! It is the Stoneware Sensations Recipe book.
    Jan 11, 2006
  3. jenab1013

    jenab1013 Member

    Do you have this recipe. I don't actually have that cook book
    Jan 11, 2006
  4. gojuliego

    gojuliego Novice Member

    Recipe request

    Actually making it for dinner tonight! Brunch at dinner is a comfort food!

    Here goes:

    Bountiful Brunch Pizza

    1 pkg. 24oz frozen shredded hash brown patties, thawed and broken apart
    1 egg, beaten
    salt and ground black pepper to taste

    Egg topping
    7 eggs
    1/2 cup milk
    salt and ground black pepper to taste(optional)
    1 cup chopped ham
    1/2 cup sliced fresh mushrooms
    1/4 cup green onion slices
    1/4 cup chopped green bell pepper
    1 1/2 cups(6 ounces) schredded cheddar cheese

    Preheat oven to 400F. Cover 15" round baking stone with sheet of parchment paper. For crust, combine potatoes, egg, salt and pepper in classic 2 qt batter bowl; mix well. Spread potato mixture into 14-inch circle on prepared stone; pat down with back of spoon. Bake 20 min; remove from oven. For egg topping, whisk eggs and milk in 1-qt batter bowl. Season with salk and black pepper, if desired. Microwave on high 3 minutes; stir. Microwave an additional 3 min; stir. Spread cooked egg mixture evenlu over potato crust; top with ham, mushrooms, green onion and bell paper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with pizza cutter.

    Yield: 10 servings

    I use at demo a lot more tools than listed by PCH!
    Jan 11, 2006
  5. jenab1013

    jenab1013 Member

    Thanks! That sounds great. If you think of anymore, please let me know.
    Jan 11, 2006
  6. yum

    There's one I had done for a Ladies Retreat called Confetti Egg Strata that is delicious. It's found in an old book called Classics. I did just check through CC and found tons of brunch recipes. Go to Products and Recipes and then go to a search down on the bottom left drop menu to Brunch/Breakfast and VOILA!
    Last edited: Jan 11, 2006
    Jan 11, 2006
  7. cwcollins

    cwcollins Novice Member

    I have a Brunch Theme show - all the recipes are found in the Consultants Corner - you can do a search for them.

    The Cranberry Mimosa is just a can of pureed cranberries (like the kind you eat for Thanksgiving) mixed with a bottle of bubbly!

    Good Luck!

    Attached Files:

    Jan 11, 2006
  8. gojuliego

    gojuliego Novice Member

    pizza recipe

    You can put whatever on that pizza

    Tonight we put (re: veggies) tomatoes, onions and green peppers. You choose the toppings of your hosts favourites.
    Jan 11, 2006
  9. nikked

    nikked Senior Member Gold Member

    My Favorite Brunch Recipes

    are the Tres Leches Cake and the Oven Omelet Supreme. The Tres Leches Cake is light and creamy, and I always put fresh fruit on the top (sliced strawberries, or blueberrys or raspberries; host choice). The Oven Omelet Supreme is AWESOME. I love the flexibility of fillings. Follow TPC's recipes, or make your own. I do one with sausage, bell pepper, mushroom, and cheese, served with country gravy. So Good!!!

    The Pampered Chef ®
    Tres Leches Cake
    1 package (18.25 ounces) white cake mix
    3 eggs
    1 1/4 cups water
    1 can (12 ounces) evaporated milk
    1 container (8 ounces) sour cream
    1/2 cup sweetened condensed milk
    1 teaspoon vanilla
    1 container (8 ounces) frozen whipped topping, thawed, divided
    1/4 teaspoon Pantry Korintje Cinnamon
    1/4 cup toasted sliced almonds, coarsely chopped
    1 strawberry for garnish (optional)

    1. Preheat oven to 350°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Combine cake mix, eggs and water; whisk using Stainless Steel Whisk until well blended. Spoon batter into baker. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove baker from oven to Stackable Cooling Rack; cool completely.
    2. Using Serrated Bread Knife, gently slice crown from top of cake to expose interior of cake. (Discard trimmings.)
    3. In Classic Batter Bowl, combine evaporated milk, sour cream, condensed milk and vanilla; whisk until well blended using Stainless Steel Whisk. Slowly pour milk mixture evenly over cake; let stand 5 minutes or until mixture is completely absorbed into cake.
    4. Spread half of the whipped topping over cake using Large Spreader; sprinkle lightly with cinnamon using Flour/Sugar Shaker. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe a decorative border over top of cake. Coarsely chop almonds using Food Chopper; sprinkle over border. If desired, create strawberry fan using Egg Slicer Plus®; garnish cake. Refrigerate 30 minutes or until ready to serve.

    The Pampered Chef ®
    Oven Omelet Supreme
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    4 ounces cream cheese, softened
    3/4 cup milk
    2 tablespoons all-purpose flour
    12 eggs
    1 plum tomato, seeded and diced
    1 cup diced green bell pepper
    1 cup sliced mushrooms
    1/2 cup chopped onion
    1 teaspoon Pantry Italian Seasoning Mix (optional)
    1 1/2 cups (6 ounces) shredded mozzarella cheese
    Additional Italian seasoning mix and grated fresh Parmesan cheese
    Spaghetti sauce, warmed (optional)

    1. Preheat oven to 375°F. Grate Parmesan cheese using Deluxe Cheese Grater. Place cream cheese in Small Batter Bowl; whisk until smooth. Gradually add milk to cream cheese, whisking until smooth. Whisk in flour and Parmesan cheese. Whisk eggs in Classic Batter Bowl. Add cream cheese mixture; mix well.
    2. Line Stoneware Bar Pan with an 18-inch piece of Parchment Paper, pressing into bottom and up sides; pinch corners. Pour egg mixture into pan. Bake 30-33 minutes or until omelet is puffy and golden brown.
    3. Meanwhile, slice tomato in half using Chef's Knife; remove seeds using Cook's Corer®. Dice tomato and bell pepper using Chef's Knife; set tomato aside. Slice mushrooms using Egg Slicer Plus®. Chop onion using Food Chopper. Lightly spray Small (8-in.) Sauté Pan with vegetable oil; cook bell pepper, mushrooms and onion over medium heat 3-4 minutes or until crisp-tender. Remove from heat; set aside.
    4. Remove omelet from oven; immediately sprinkle with tomato, vegetables, seasoning mix, if desired and mozzarella cheese. Starting at short end, lift Parchment Paper to roll omelet jelly-roll fashion. Let stand 5 minutes to allow cheese to melt; transfer to serving platter. Sprinkle with additional seasoning mix and grated fresh Parmesan cheese, if desired. Meanwhile, pour sauce into Large Micro-Cooker®; microwave on HIGH 2-3 minutes or until heated through. Cut omelet into slices using Serrated Bread Knife; serve with sauce, if desired.
    Yield: 8 servings or 16 sample servings
    Nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 350 mg, Carbohydrate 7 g, Protein 19 g, Sodium 370 mg, Fiber less than 1 g

    Thanks, and happy selling!
    Jan 12, 2006
  10. pamperdawn

    pamperdawn Member

    Ham & Broccoli Frittata

    I love Frittatas in the Family Skillet.
    1 doz eggs
    1.5 cups shredded hashbrowns
    any veggies you want
    Jan 12, 2006
  11. its_me_susan

    its_me_susan Senior Member

    Monica, is that the grape shaped one or the jello like cranberry stuff that forms to the can?

    Can you share your quiche recipe please. My mini quiche did not turn out so well (I guess you can make ahead and freeze). Here is one recipe that impresses (make it in front of them) and tastes sooooo well! I do the braid ~ just follow the pictures from All the best.

    A hot artichoke dip can be doubled and put in the round deep baker, put on top of your round woven (with a pretty napkin on top) and scatter crackers all around.

    You could make a big fresh fruit or veggie platter in the SA large bowl with woven (for dip use one small SA bowl).

    An idea someone gave me at the conference.... create a board and cut out pictures of each thing the couple wants/registered for and tape it onto post its WITH the price. Encourage guests to pick off gifts they want to purchase and bring to you to total. I thought this was great. :)

    Attached Files:

    Jan 12, 2006
  12. its_me_susan

    its_me_susan Senior Member

    Dawn how do you make these? How long with the hashbrowns? Do you stir them?
    Jan 12, 2006
  13. pamperdawn

    pamperdawn Member


    First melt a few TBLS butter in the bottom of the Family Skillet

    Mix all the ingredients together and put in the Family Skillet
    Bake 350°F for approx 20-30 minutes.

    Invert onto a platter, grate cheddar overtop and serve.
    Jan 22, 2006
  14. its_me_susan

    its_me_susan Senior Member

    Wow, thanks! :)
    Jan 22, 2006
  15. heat123

    heat123 Legend Member Silver Member

    Ham and Cheddar croissant bake

    I got good reviews on this dish that I made at a brunch show two weeks ago. Everyone really liked it. Also served the peachy cheese coffee cake also a hit!
    Jan 23, 2006
  16. cwcollins

    cwcollins Novice Member

    cranberry mimosa

    you can buy a can of cranberries, whole berries - then puree them in a blender till smooth.

    they are yummy!
    Jan 23, 2006
  17. cookerup

    cookerup Guest


    The Frittata recipe sounds great, especially with the cookware campaign going on now. A duo I like to serve for brunch that would be good during Panorama is Oven Omelet Supreme (uses the small saute skillet) combined with the Skillet Sticky Rolls made in the Professional Family Skillet.
    Good luck!

    Ruth Mescher
    Pampered Chef Consultant
    Feb 5, 2006
  18. pamperedalf

    pamperedalf Senior Member Silver Member

    I made a fritta the other night for dinner (we have 50 chickens, and egg biz is a little slow after the holidays, so I was making dishes to use them up).
    I got this recipe off of one of my new pc tools.
    I used a whole bunch of green onions diced
    3 pieces of bacon diced
    I brocli crwn choped.
    Shredded colby jack cheeze
    1/4 cup of crm chz
    2 tbsp of flour
    6 eggs
    1/3 cup of mlk
    1 package of cressant rolls
    2 tblsp of butter

    First saute bacon, broc, onions with butter for two minutes, then sprinkle thin layer of cheese over mix
    Next mix eggs, soft crm chz, flour, and mlk untill smooth. Then pour mixture over vegies. sprinkle another thin layer of cheese.
    finially layer cressant rolls over eggs very lightly, don't push down bake on 350 for 30 minutes until egg is firm and cressant rolls are a nice golden brown.

    I used the ten inch skillet for this one, to use the family skillet just double the amounts, it was so yummy!!!!! :D
    You don't have to use meat, but could substitute ham, or sausage(cooked), and you can use any vegies you want, that is what I happened to have at home, a great way to clean out the fridge! :D
    Feb 6, 2006
  19. its_me_susan

    its_me_susan Senior Member

    I might try this this weekend!
    Last edited: Feb 17, 2006
    Feb 17, 2006
  20. SusanA


    Recipes for Brunch Theme

    I looked for the Star Dust Chocolate Pancakes and the Frozen Margarita Fruit Platter I don't see them. Please send!

    [email protected]
    Feb 19, 2006
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