What Are You Making at August Shows to Show off Cookware?

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Discussion Overview

This thread centers around various recipes and ideas for showcasing cookware during August shows, with participants sharing personal experiences and suggestions for dishes that could impress attendees and encourage bookings for future shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses a desire to use cookware that creates a "wow" factor, mentioning previous experiences with a skillet cake that did not generate bookings.
  • Another participant suggests using garlic bites as they are easy to prepare and can be served while demonstrating other tools.
  • One participant shares a positive experience with the Molten Chocolate Skillet Brownie, noting it helped secure a booking.
  • Several participants mention the Chocolate Chunk Skillet Cookie, with one asking if it could be made in a larger skillet and another suggesting using additional dough for thickness.
  • Another participant shares a detailed recipe for a Mexican Trifle Bowl Salad, highlighting its layered preparation.
  • Some participants express enthusiasm for using "bites" as a regular feature in their shows, noting their effectiveness in engaging guests.
  • One participant lists additional dessert and main dish options for shows, including various upside-down cakes and skillet recipes.

Areas of Agreement / Disagreement

Views differ on the best recipes to use for shows, with no clear consensus on a single "best" option. However, several participants agree on the effectiveness of using easy-to-prepare dishes that can be served during demonstrations.

Contextual Notes

Participants share personal experiences and recipes, reflecting a variety of cooking styles and preferences within the consultant community. The discussion highlights the importance of engaging show attendees with visually appealing and tasty dishes.

Who May Find This Useful

Consultants looking for creative ideas and recipes to enhance their cooking demonstrations at shows may find this thread beneficial.

S
sfdavis918
I have 5 shows in August and want to use the cookware to get September bookings. What do you suggest? I was looking at the stir-fry, but I think I want to do something that I put in the oven because most of my shows are not done in the kitchen. It also needs to be something with a bit of a "Wow" to it. I have done the skillet cake before and it just didn't "wow" people enough to book shows. Any suggestions?
 
How about the garlic bites (the pull-apart bread)? You can have that in the oven while you demo something that uses a lot of other tools, like the Colossal Chopped Salad.
 
Remember the Molten Chocolate SKillet Brownie? Serve it with vanilla ice cream, and....YUM!!

I did this at a recent show, and actually took the 12-quart stockpot, too, since corn will be coming in soon, just to show them the size of it.

I don't know if having 2 different pieces did it or not, but I got a booking from a lady who decided she needed a Family Skillet!!

Best wishes!
Paula
 
Here's an oldie that is SOOOOO good! It was in the 2003 Spring/Summer SB.

Chocolate Chunk Skillet Cookie

18 oz pkg refrigerated chocolate chip cookie dough
1/2 cup semi sweet chocolate chunks or chips
1/2 cup walnut halves, coarsely chopped
2 bars (1.5-2 oz each) favorite candy bar

Preheat oven to 350. Press cookie dough into bottom of 10" skillet. Top with chocolate chunks and nuts. Cut candy bars into 1/4 inch slices with crinkle cutter (or Santuko knife) and arrange over dough.

Bake 25-30 minutes until edges of cookie are golden (center will be soft). Cool 10 minutes. Cut into wedges and serve with ice cream if desired.
 
BethCooks4U said:
Here's an oldie that is SOOOOO good! It was in the 2003 Spring/Summer SB.

Chocolate Chunk Skillet Cookie

18 oz pkg refrigerated chocolate chip cookie dough
1/2 cup semi sweet chocolate chunks or chips
1/2 cup walnut halves, coarsely chopped
2 bars (1.5-2 oz each) favorite candy bar

Preheat oven to 350. Press cookie dough into bottom of 10" skillet. Top with chocolate chunks and nuts. Cut candy bars into 1/4 inch slices with crinkle cutter (or Santuko knife) and arrange over dough.

Bake 25-30 minutes until edges of cookie are golden (center will be soft). Cool 10 minutes. Cut into wedges and serve with ice cream if desired.
Click to expand...

Do you think that would work in the Family size skillet? I don't have the 10 inch! It sounds so yummy!
 
Christ Follower said:
Do you think that would work in the Family size skillet? I don't have the 10 inch! It sounds so yummy!
Click to expand...
I would buy a second roll of the cookie dough and use part of it to fill the 12" skillet otherwise the cookie would be too thin I would think. (you could use the rest in a small saute pan for your family - mine always love to get a taste of the desserts.;) )
 
  • Thread starter
  • #7
So right after I posted this my (usually MIA) Director emailed me a recipe. No prompting from me, either!

Mexican Trifle Bowl Salad

Corn bread
1- box jiffy corn bread, mix per box instructions, then add
1 - 4 oz can green chilies undrained
1/8 tsp garlic powder ( or one clove pressed garlic)
Mix together and bake for 20 minutes at 400deg. Cool completely

Salad layers
15 oz pinto beans, drained
15 oz whole kernel corn, drained
1 large tomato - chopped with Chef Knife
1 large green or red pepper - chopped with Santoku Knife
1 medium onion - chopped with Food Chopper
10 slices bacon fried crisp, chopped or 2 cups cooked chicken, chopped
2 C shredded cheddar cheese
cilantro - 10 or 12 leaves shredded

Dressing
1 C lite mayo
1 cup light sour cream
1 package dry Hidden Valley Ranch dressing mix
1/4 cup milk, and add milk a drop at a time until it's a thick pourable
consistency
Mix and set aside

Layer ½ of crumbled corn bread on the bottom of the trifle bowl
Add in layers ½ each of pinto beans, corn, tomato, green or red pepper,
onion, bacon or chicken, dressing, cheese and cilantro
Repeat layers
 
  • Thread starter
  • #8
Garlic BitesI do garlic bites at every show. I love them because they are so easy. I have them ready to pop out when I start my show, and then they are eating while I start the show, which makes it kinda hard to look through the folder I give them. Works like a charm.
 
I did 2 8" skillets of the cinnamon bites for a show last week - except I used Caramel Sprinkles in one, and Cinnamon Sprinkles in the other.......I think I'll be doing those for my August Shows! (did you notice that the sprinkles are on Supply Order?)
 
I saw that! And based on the price, they're the regular size bottles. Woo-hoo!! I think the cookware "bites" are going to become a regular feature of my shows. :D
 
I do the Chocolate Chunk Skillet cookie with the Family skillet. Just use 1 and a 1/2 rolls of chocolate chip cookie dough. Bake same amount of time. I have also made the Molten Chocolate Skillet Brownie. Each show that I make these at I sell the Family skillet. Definetly going to be doing some desserts in the skillet in August. I have 3 shows for September so far. YIPPEE!
 
chefann said:
I saw that! And based on the price, they're the regular size bottles. Woo-hoo!! I think the cookware "bites" are going to become a regular feature of my shows. :D
Click to expand...


I'm thinking the same thing! Did you see some of the new things on supply for door prize gifts? I'm glad we are going to have some new options.....like the can strainer and the spreader.....I like that!
 
I think the can strainer filled with kisses will make a great host gift!
 
chefann said:
I think the can strainer filled with kisses will make a great host gift!
Click to expand...

You are so smart!:D
 
Where would I find the recipe for these "bites" or is this really just the pull apart bread??
 
It's really just the pull-apart bread. :)
 
ChefBeckyD said:
You are so smart!:D
Click to expand...
I'm printing this, along with KG's "Ann is right." post. LOL
 
sfdavis918 said:
I have 5 shows in August and want to use the cookware to get September bookings. What do you suggest? I was looking at the stir-fry, but I think I want to do something that I put in the oven because most of my shows are not done in the kitchen. It also needs to be something with a bit of a "Wow" to it. I have done the skillet cake before and it just didn't "wow" people enough to book shows. Any suggestions?
Click to expand...

Here are some other choices for those that don't like chocolate:
Pineapple Upside Down Cake
Apple Upside Down Cake
Harvest Apple Skillet Cake

And some main dish options:
Cajun Chili Cornbread Skillet
Fast Family Fajitas
Veracruz Skillet Corn Cake (Served with a salad)

All of these recipes can be found at http://www.razzledazzlerecipes.com/pampered-chef-recipes/index.htm
 
Ooh- just remembered the Green Chile Frittata! That's on CC under Products and recipes>Theme show archive. It's delicious.
 
You could make the new skillet recipe for fall. Do you have a hot plate? They are less than $10 at Walmart & I use them when we're not in the kitchen to use the stovetop.
 
chefann said:
I think the can strainer filled with kisses will make a great host gift!
Click to expand...

What a cute idea! Wish I had an extra right now. I have a host for tomorrow who hosted just last month. I always give SB, but she already has it from last month, so I was looking for something a little bigger! Hmmm....maybe I have an extra bottle of a seasoning.
 
pamperedgirl3 said:
What a cute idea! Wish I had an extra right now. I have a host for tomorrow who hosted just last month. I always give SB, but she already has it from last month, so I was looking for something a little bigger! Hmmm....maybe I have an extra bottle of a seasoning.
Click to expand...

The can strainer is on our Supply order form this season. I think you can order them in packs of 4 or 5. It doesn't help you for tomorrow, but in the future!
 
  • Thread starter
  • #23
Lisa,

I think these are the ones they are talking about.

Our director loves to take a snack size bag of mini marshmallows and one of rice krispies and make rice krispie treats in the sauce pan. People WOW over how it doesn't stick to the side and kinda balls up in the middle. I've also done it a couple of times. They really wow at the cleanup. that only takes a few minutes to do at the beginning or end of the demo.
 

Attachments

Frequently Asked Questions

What recipes are popular for showcasing Pampered Chef cookware at August shows?

Popular recipes for August shows include summer vegetable stir-fry, grilled chicken fajitas, and fresh fruit desserts. These dishes highlight the versatility of the cookware and are perfect for showcasing how easy it is to prepare healthy meals during the summer months.

How can I demonstrate the non-stick properties of Pampered Chef cookware?

You can demonstrate the non-stick properties by cooking eggs or pancakes without using any oil or butter. This will clearly show how food releases easily from the cookware, making cleanup a breeze and emphasizing the quality of the products.

What tools should I use to enhance my cooking demonstration?

Using tools like the Pampered Chef Mix ‘N Chop, the Classic Batter Bowl, and the Silicone Spatula can enhance your cooking demonstration. These tools not only make the cooking process easier but also showcase the range of products available.

How can I incorporate seasonal ingredients into my cooking shows?

Incorporate seasonal ingredients by using fresh produce available in August, such as tomatoes, zucchini, and peaches. Highlighting these ingredients not only makes the dishes more appealing but also emphasizes the importance of using fresh, local products.

What tips do you have for engaging the audience during the cooking demonstration?

Engage the audience by asking them questions, encouraging them to share their cooking experiences, and inviting them to taste the dishes as you prepare them. Additionally, sharing fun facts about the cookware and its benefits can keep the audience interested and involved.

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