smilesarepriceless
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ChefBeckyD said:I don't do dessert shows, but I will do a Chocolate Peanut Butter Dump Cake in the DCB as a 2nd recipe if someone has 15 or more confirmed guests.
Chocolate, peanut butter dump cake
ChefBeckyD said:It's not really a recipe - just something that was done at our Fall Kickoff Show by another consultant, and it's the first time I really like a Microwave cake.
It's a Chocolate Cake Mix (made according to directions on the box) poured into the DCB, and take a medium scoop, and scoop a can of chocolate frosting all over that, and then take a cup of peanut butter and scoop in the empty spots. Pop it in the microwave for 11-12 minutes uncovered - and TA-DA! Chocolate PB Dump Cake!:thumbup:
Lisa/ChefBear said:I bought a few PB mini cups I might throw on top chopped and see how that is. (Never too much chocolate and PB)
Lisa
Lisa/ChefBear said:Melissa,
It must be the "isa" at the end that we think alike and we're both from NE PA!! Actually my name if I spelled it the way I want to we'd be even closer. I tell people to pronounce it correctly is to take the "Me" off of Melissa. As my dad spelled it like Lisa (Lesa) but pronounces it Lissa. What a nightmare in school and everywhere I go!!.
Lisa/ChefBear said:Actually just realized they are Dark Chocolate PB Cups, so that are "healthy" for you, lol.
Lisa/ChefBear said:Melissa,
I tell people at my shows, there are 2 rules in my house and the Rule starts:
there can NEVER be:
1) too much cheese in a recipe and
2) too much chocolate
and I should really add
3) too much Peanut butter
That's why I look the way I look. :blushing: My youngest (who's 6) said to me, as I was watching a show about losing weight....she comes up and hugs me and says "Mommy you're not fat, your just fluffy and I love to snuggle with you" She's my little :angel:
Melissa78 said:Sooooooooooooo I made the Choc PB micro cake tonite. It's either user error or I'm not a fan. (yes call Guiness - your read that right!) Perhaps its b/c the cake mix was choc devils food (which to me means more moist) but i thought it was dry and not real wet/gooey. I used Jiff PB which to me would have given more moisture b/c Jiff has more oil than other cheap PBs (usually they say not to use Jiff in baking for that purpose as it gives off too much oil). It definitely needs a glass of milk to choke down. Perhaps if it had more icing to make it more moist/pudding cake-like.
I did it for just the 11 minutes - maybe my microwave cooks faster and it was overdone. No clue as it was my first ever cake in the DCB and microwave. I was leery too as my DCB smells very much like spices/onion etc as I have only used it for pork & chicken with seasonings & fajitas with tons of onion. I did not taste it on the cake but I was apprehensive.
susanr613 said:I am offering:
Appetizer
Bread Bowl Artichoke Dip (vegetarian)
Sundried Tomato Tart Squares (vegetarian)
Moroccan Chicken Crostini Melts
Main Dish
Mexican Chicken Lasagna
Loaded Baked Potato Chowder (vegetarian)
Zesty Ravioli Skillet (vegetarian or with meat)
Dessert
Mock Lemon Meringue Cake
Mini Carrot Cake Cups
After Dinner Mint Triangles (no bake)
My hosts will choose ONE recipe for us to demo.
wadesgirl said:Have you tried the After Dinner Mint Triangles? The gal in our cluster who tried to make them said that it was a horrible recipe and she had a hard time getting it to turn out correctly. Because of this I haven't tried them yet but was recently thinking of offering this as my dessert recipe.
ChefBeckyD said:Interesting. I've made them 3 times, and thought they were very easy.
I wouldn't make them for a show though, because I found that they do need to be refrigerated for a while to make cutting easier. (the cream cheese layer needs to set up)
I just made another batch yesterday. My DH called me from work at 11:30 to tell me that he forgot that he was in charge of treats for his Team Leaders Meeting at 1:30. He requested these, because he loves them. I made them, and took them in, and he came home with an empty platter and 4 requests for the recipe. :chef:
I told him it was a good thing I had all of the ingredients in the house!
wadesgirl said:Most of my shows are non demo shows with the recipe done before hand.
ChefBeckyD said:Interesting. I've made them 3 times, and thought they were very easy.
I wouldn't make them for a show though, because I found that they do need to be refrigerated for a while to make cutting easier. (the cream cheese layer needs to set up)
I just made another batch yesterday. My DH called me from work at 11:30 to tell me that he forgot that he was in charge of treats for his Team Leaders Meeting at 1:30. He requested these, because he loves them. I made them, and took them in, and he came home with an empty platter and 4 requests for the recipe. :chef:
I told him it was a good thing I had all of the ingredients in the house!
ChefBeckyD said:Then I think this recipe would be great!
I've been toying with the idea of bringing it for Cookie Exchange Shows!
wadesgirl said:Guess I'm trying these this weekend. I think you had also suggested the pineapple upside down cake. Still trying to find a good time to try that. Maybe I'll bring it to my inlaws on Sunday. Sort of have to get my recipe choices out to my hosts!
By the way is it white almond bark or chocolate almond bark? I'm betting white but figured I would ask.
The top-selling recipes for September are the Apple Cinnamon Pull-Apart Bread, Chicken Alfredo Braid, Pumpkin Spice Trifle, Sheet Pan Fajitas, and Slow Cooker Beef Stroganoff. These recipes are perfect for fall and are always a hit with guests.
Yes, the top 5 recipes that are both delicious and easy to make for a show are the Mini Deep Dish Pizzas, Parmesan Garlic Chicken Bites, BBQ Chicken Nachos, Chocolate Chip Cookie Dough Dip, and Cucumber Dill Dip. These recipes are not only tasty but also require minimal prep time, making them perfect for a show.
Absolutely! For September, we recommend trying the Pumpkin Spice Cheesecake, Butternut Squash and Apple Soup, Apple Crisp Pizza, Roasted Vegetable Panzanella Salad, and Harvest Chicken Skillet. These recipes feature ingredients that are in season during September, making them fresh and flavorful.
For our vegetarian and vegan guests, we suggest the Black Bean and Corn Salsa, Grilled Veggie Flatbread, Quinoa Stuffed Peppers, Southwest Salad with Cilantro Lime Dressing, and Avocado Toast with Poached Eggs. These recipes are not only meat-free but also packed with delicious flavors and textures.
Yes, the top 5 recipes that are perfect for a September tailgate party are the Buffalo Chicken Dip, Loaded Potato Skins, BBQ Chicken Sliders, Beer Cheese Dip, and Mini Cheesesteak Sandwiches. These recipes are easy to transport and share with a crowd, making them ideal for a tailgate party.