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Pampered Chef: Need November recipe suggestions ASAP - please help!

  1. kcjodih

    kcjodih Legacy Member Gold Member

    Okay, first I need to breathe. That's a little better :)

    I'm having my first cooking show in 3.5 months next weekend for a past host who lives 45 minutes away. Her and her friends and family have 4-6 shows a year with me and have done 22 since I started in November 04. I hadn't heard from them since last December so I thought maybe I was replaced with a local consultant. Alot of them were on my mailing list still receiving my newsletters though.

    I got a call 3 weeks ago from this gal wanting to host a show. She'd been to one the end of September held by another consultant and got the itch again but called me instead :)

    So I was going to suggest either the Autumn Apple Cherry Crisp or the Baked Potato Soup since those are the only one's I've tried and it features the DDB. Unfortunately she had the Soup at the last show and doesn't want it again. She'd like to use my baker and do the 30 minute chicken (which I've NEVER done so I'm heading to the search function to look up the different threads, Becky's especially) but wants something else. I suggested the garlic bites to go with the chicken but she said no, she wasn't serving the chicken, she just wanted to show them it COULD be done in 30 minutes and was going to serve it for dinner :rolleyes:

    She's asking for a munchie type recipe and her show is 1:30 Sunday afternoon. I have a show the night before at 7 so I'd like to offer the same to both (that host and I are speaking tomorrow night) or alot of similiar products since I'll be washing and repacking.

    So what are you making for November?

    What appetizer/munchie recipe would you recommend?

    I'd like something easy but not too easy only because they seen many recipes so it can't be too simple/boring but I still want it quick/semi-easy because there's usually 1/2 dozen children running around and total chaos/chattiness :rolleyes: They're good for multiple shows so I take the good with the bad :)

    Please, please, please help!! I'm supposed to email her tomorrow with a few choices and have no idea what to offer. Thank you!
    Nov 1, 2009
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    I've had really great success with the Steamed Wonton Purses. (I serve them with Ginger Wasabi Sauce, and Thai Peanut Sauce) If you want it to be an out and out appetizer show, also do the Pineapple Rum Sauce over Cream Cheese w/ crackers, and the oil dipping seasonings w/ french bread.
    Nov 1, 2009
  3. pckellyd

    pckellyd Member Gold Member

    The Ham and Cheese Calzone is great, and more a munchie if the crowd is large. I use regular mustard instead of dijon, because most people have it already. I also use cheddar instead of swiss because my hosts so far haven't been a big fan of the swiss.
    Nov 1, 2009
  4. Pedey

    Pedey Member

    This month I'm doing the Autumn Apple Cherry Crisp (to feature the DCB) or the Elegant Artichoke Cups (as a quick, easy appetizer for holiday entertaining). And with both I'm doing the Cran-Raspberry Fizz as a second recipe.
    Nov 1, 2009
  5. patty42240

    patty42240 Member

    Just an idea but if the host is going to use your DCB to show the 30 minute chicken, maybe you could do one before the show and before you loan her your DCB. Take the chicken off the bones (leave in large chunks) and put it in the classic batter bowl to take with you to the show. Allow the guests to sample some of it to show how moist the chicken is. Thenyou could use the salad choppers during the show to cut up the chicken or if you dont have those, use the food chopper and make the Moroccan Chicken Crostini Melts. I did this for a show and it was great. You might want to consider doing half of the recipe with the dried fruit bits and half without. Some of the guests at the show said they would have left out the fruit. I do not have the large round stone so I used the large bar pan instead.

    Another munchie that is really easy and was a big hit at the show I did with the Crostini Melts is the Spicey Pineapple Rum Sauce over a block of cream cheese and crackers.
    Nov 1, 2009
  6. kcjodih

    kcjodih Legacy Member Gold Member

    Thanks everyone! Since I've done the steamed wontons (love those!) for them before I'm going to offer the Crostini Melts, Elegant Artichoke Cups, or the Pesto Cheese Pastries and she can pick one plus the dips with bread and PRS over cream cheese if she'd like.

    One last question, where would I find the Elegant Artichoke Cups recipe? I appreciate all the help!
    Nov 2, 2009
  7. MLinAZ

    MLinAZ Member Gold Member

    Tell her her guests are going to want to taste the chicken for themselves after smelling it cooking AND in order to really believe how moist it is! :D If she wants dinner for her family she can buy the DCB and make it herself :grumpy:

    Sorry, I'm sick and that just irritated me ;) I can't imagine cooking something for my guests and then saying "sorry, you can't have any though!"

    But it sounds like you have a good plan!
    Nov 2, 2009
  8. pcchefjane

    pcchefjane Senior Member Gold Member

    My sentiments exactly! I think her guests might turn on her over that one AND hurt your sales!
    Nov 2, 2009
  9. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    Here ya go!

    Elegant Artichoke Cups

    Red bell pepper and fresh parsley peek through these dainty appetizers.

    1 tbsp vegetable oil
    24 square wonton wrappers
    1 can (14 oz) artichoke hearts in water,
    drained and coarsely chopped
    ½ medium red bell pepper
    ½ cup (2 oz ) shredded mozzarella cheese
    ¼ cup (1 oz) grated fresh Parmesan cheese
    1 lemon
    2 tbsp finely chopped fresh parsley
    ¼ cup mayonnaise
    1 garlic clove, pressed
    Additional grated fresh Parmesan cheese

    1. Preheat oven to 350°F. Place vegetable oil in (1-cup) Prep Bowl. Place six wonton wrappers on Cutting Board. Lightly brush one side of each wonton with oil using Chef’s Silicone Basting Brush. Press one wonton wrapper into each cup of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining wonton wrappers.

    Bake 6 minutes or just until edges of wontons are light golden brown. Remove from oven to Stackable Cooling Rack; set aside, leaving
    wontons in pan.

    2. Meanwhile, coarsely chop artichokes using Food Chopper; place in Classic Batter Bowl. Remove seeds from bell pepper and dice using Utility Knife. Using Ultimate Mandoline, grate mozzarella cheese. Using Microplane® Adjustable Grater, grate Parmesan cheese; zest lemon to measure ½ tsp zest. Finely chop parsley using Pizza Cutter.

    Add bell pepper, mozzarella and Parmesan cheeses, lemon zest, parsley, mayonnaise (in Measure-All® Cup) and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®.

    3. Using Adjustable Measuring Spoon, fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with additional Parmesan cheese.

    Bake 8 minutes or until edges of wontons are golden brown and cheese begins to melt.

    Remove from oven to cooling rack. Remove wontons from pan; serve immediately.

    Yield: 24 appetizers

    Nutrients per serving (1 wonton cup): Calories 60, Total Fat 3 g, Saturated Fat 1 g, Cholesterol less than 5 mg,Carbohydrate 6 g, Protein 3 g, Sodium 115 mg, Fiber less than 1 g

    Cook’s Tips: Wonton wrappers are paper-thin sheets of dough used to make filled wontons and egg rolls. They can be found in the produce section of most supermarkets.
  10. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    Any chance you could post the Pesto Cheese Pastries? Thanks!
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