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rbvernon said:i don't mean to steal your thread; but why does everyone choose just to do 1 or 2 recipes for the month? is it better just to do it that way or have the host pick out which recipe she wants to do? i hope i don't sound mean about this, i just would like to know why? maybe i can change the way i do my shows.
again i don't want to sound rude or anything. just very curious?!?!
cochef said:I have changed the way I offer recipes and now I enclose a Season's Best in the Host packet with recipe suggestions that we can do at the Show. Less than 10 guests usually will result in one recipe, 10 or more I let them choose two. Looks more professional than the copies I used to make. When we begin the recipes I usually have someone volunteer to use that "product" and read the directions. When we are finished with the recipes, I have the guests sign the Season's Best and leave it with my Host as a "thank you".
kcjodih said:Okay, I finally found Meredith's original post about the dump cake. A little different recipe (two cans of pie filling instead of just one so I guess it's a personal preference - I haven't made either but just might this weekend )
At our cluster meeting last night we did a dump cake in the DCB, 4 ingrediants, a few tools and 20 minutes..... amazing and yummy!!
Dump Cake
2 cans apple pie filling or (any flavor you like)
1 box Duncan Hines Cake Mix
1 stick butter or margarine
Put apples in bottom of baker, then dry cake mix on top and even out, pour melted butter on top. All of your mix will not be wet.
Cover and microwave for 10 minutes, then mix slightly, cover and microwave another 3 minutes. Then keep covered for 5 more
minutes and let sit. I set the microwave for 3 and my clock timer for 8. Serve with ice cream. The spice cake really gives it more flavor.
You can have your Cinnamon and Carmel Sprinkles out for them to use also. I totaled it up and you can use over $217 worth of products.
You use DCB
Small Scraper
Ice cream scooper
micro cooker
can opener
__________________
Meredith Dameron
The recipe for November shows is the Fall Harvest Chicken Skillet. It is a delicious and easy one-pan meal that features chicken, vegetables, and a savory sauce.
Yes, the recipe can be adjusted for dietary restrictions. It can easily be made gluten-free by using gluten-free soy sauce and cornstarch, and dairy-free by omitting the butter or using a dairy-free alternative.
The kitchen tools needed to make the Fall Harvest Chicken Skillet include a skillet or large sauté pan, a cutting board, a knife, and a spatula.
The recipe makes 4 servings. It can easily be doubled or halved to accommodate for more or fewer people.
Yes, the recipe can be made ahead of time. The chicken and vegetables can be chopped and stored in the refrigerator until ready to cook. The sauce can also be made ahead of time and stored in the refrigerator until ready to use. When ready to cook, simply combine all the ingredients in the skillet and cook as directed.