What Are You Making in December?

Click For Summary

Discussion Overview

This thread explores various food ideas and experiences for December shows among Pampered Chef consultants. Participants share their thoughts on what dishes they plan to prepare, along with personal anecdotes about cooking at shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses uncertainty about what to prepare for their shows, considering cookie shows but feeling hesitant.
  • Another participant shares a positive experience from last year with cupcakes and plans to teach others how to make them.
  • One participant enjoys making steamed wontons and plans to serve them with various dipping sauces, along with gluten-free appetizers for upcoming shows.
  • Several participants mention a trend where some top performers are not cooking at shows anymore, focusing instead on demonstrating tools.
  • One participant recalls a past experience where cooking was not emphasized, highlighting a shift in approach over the years.
  • Another participant shares plans to make Baked Brie and pretzel wreaths, emphasizing the fun aspect of cooking.
  • Several participants express a love for the cooking aspect of their role, with one noting that cooking is a key part of their enjoyment in demos.
  • One participant discusses a new recipe for Chicken Teriyaki Wraps, detailing the preparation process and ingredients.
  • Another participant mentions making Peppermint Martinis and Tuxedo Brownie Cups, sharing a recipe for the martinis.

Areas of Agreement / Disagreement

Views differ on the necessity of cooking at shows, with some participants valuing the cooking aspect while others are exploring non-cooking demonstrations. No clear consensus emerges on the best approach.

Contextual Notes

Participants share personal experiences and preferences regarding food preparation for shows, reflecting a variety of cooking styles and approaches within the consultant community.

Who May Find This Useful

Consultants looking for inspiration on food ideas for December shows or those interested in discussing the evolving nature of cooking demonstrations may find this thread relevant.

C
cincychef
Messages
592
I am drawing a complete blank!! I thought about cookie shows but I am not sure I want to mess with it. Right now I carry one crate and it is a lot of high dollar items. I thought about and appetizer but have no idea what I would want to offer. What are you doing?
 
I'm thinking cupcakes!

These are the ones that I did last year for a party & they went over REALLY well. Figured I might teach the hosts/guests at my December Shows how to make them. ;)

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/165283_472322002915_594477915_5803337_1178821_n.jpg

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash2/69716_472322072915_594477915_5803341_4866748_n.jpg
 
One of my favorite appetizers to make is the steamed wontons. Then, I serve them with different dipping sauces.

I actually have 2 shows in a row that are gluten-free, and want appetizers - so we're making Mexican Cheese Crisps for those. (making the guacamole topping in the MFP!)
 
Where is the Mexican Cheese Crisps recipe please?
 
One of the attendees at the Heritage Home event kept saying she was hearing that a lot of top performers aren't even cooking at shows anymore. I'm planning on doing the Red Velvet Lava Cake with Peppermint Ice cream and that's it. My focus is going to be on the tools... not the food.
 
bethcooks4u said:
Where is the Mexican Cheese Crisps recipe please?
Click to expand...

It's one of the Mexican In Minutes recipes - it's also in the Winter 2010 SB. :)
 
finley1991 said:
One of the attendees at the Heritage Home event kept saying she was hearing that a lot of top performers aren't even cooking at shows anymore. I'm planning on doing the Red Velvet Lava Cake with Peppermint Ice cream and that's it. My focus is going to be on the tools... not the food.
Click to expand...

There was one of the attendees in my group who said she doesn't cook at her shows anymore.
 
pcjenni said:
There was one of the attendees in my group who said she doesn't cook at her shows anymore.
Click to expand...

So what does she do??? Have the host make food? Just talk about products? Do a dry demo?
Inquiring minds want to know (while we wait on pins and needles for stats to update!!)
 
When my original D started back in the late 90s, we didn't have the videos, etc and her upline was out of state so she started blind... she hadn't even attended a show! She didn't know until she went to her first NC that she was supposed to cook at shows. She just went and put the catalogs and products out (kind of like jewelry shows) and earned TPC her first year!I keep hearing the words... "It's not about the recipe... It's not about the recipe... it's not about the recipe..."
 
I am thinking of going back to Baked Brie and then making the Homemade for the Holidays pretzel wreaths. When I've done those shoes in the past they've been really fun. I need FUN right now!
 
I'm offering the Brie & the pizza dip & of course the lava cake!
 
Sheila.....I'd LOVE to make those cupcakes!!! I remember last year you posted a website....
 
pcjenni said:
There was one of the attendees in my group who said she doesn't cook at her shows anymore.
Click to expand...

The most fun part of my job (for me) is doing the demo and showing people how to use the tools to make healthy meals at home. If I didn't cook at my shows, much of the fun would be sucked right out of my job. I'm glad I can do my job the way I like - I guess it's not just about the money for me!
 
I love the cooking/recipe part!

I am going to try a new recipe, kind of a twist on the fajitas,

Chicken Teriyaki Wraps,

1 1/2 pounds boneless, skinless chicken breast
1 med. yellow onion
1 green bell pepper
salt/pepper
Asian Seasoning Mix
1/4-1/2 c. Honey Teriyaki Sauce
1 T cornstarch

Use the veggie wedger to wedge the onion, slice the pepper with the ultimate mandoline and place in the deep covered baker. Lay chicken breasts on top and season with salt, pepper and Asian Seasoning. Cover and microwave for 12- 14 minutes, or until chicken is done, sitrring halfway through cook time. Drain and chop coarsly with Salad Choppers. Combine Teriyaki and Cornstarch and whisk well using stainless whisk. Pour in teriyaki misture into baker and combine well with chicken and vegetables; heat for 2 minutes.
Serve in warmed tortillas.
 
almondfarm said:
I love the cooking/recipe part!

I am going to try a new recipe, kind of a twist on the fajitas,

Chicken Teriyaki Wraps,

1 1/2 pounds boneless, skinless chicken breast
1 med. yellow onion
1 green bell pepper
salt/pepper
Asian Seasoning Mix
1/4-1/2 c. Honey Teriyaki Sauce
1 T cornstarch

Use the veggie wedger to wedge the onion, slice the pepper with the ultimate mandoline and place in the deep covered baker. Lay chicken breasts on top and season with salt, pepper and Asian Seasoning. Cover and microwave for 12- 14 minutes, or until chicken is done, sitrring halfway through cook time. Drain and chop coarsly with Salad Choppers. Combine Teriyaki and Cornstarch and whisk well using stainless whisk. Pour in teriyaki misture into baker and combine well with chicken and vegetables; heat for 2 minutes.
Serve in warmed tortillas.
Click to expand...


Those sound fabulous!
 
annew said:
Sheila.....I'd LOVE to make those cupcakes!!! I remember last year you posted a website....
Click to expand...

Anne, my NED did some with the big marshmallows. I think the little marshmallows present better. I tried coloring my own sugar, but it was too pastel for what I wanted. So I did this batch with the sprinkles that you buy at the grocery store that are brighter. Here's Deena's link of her doing the mini ones: Mini Poinsettia Cupcakes
 
Peppermint Martinis and Tuxedo Brownie Cups.

As far as the no cook demo. She made a braid or ring ahead of time and cooks it at the hostesses house. Takes a potato and demos everything . Guessing it works for her because she was on the trip with me. I too like doing a demo, people connect with us over the demo.
 
5 oz. Vanilla Vodka
2 oz. white creme de menthe
1/2 oz. peppermint schnapps
 
Sheila said:
Anne, my NED did some with the big marshmallows. I think the little marshmallows present better. I tried coloring my own sugar, but it was too pastel for what I wanted. So I did this batch with the sprinkles that you buy at the grocery store that are brighter. Here's Deena's link of her doing the mini ones: Mini Poinsettia Cupcakes
Click to expand...

These look awesome & I'm doing a holiday boutique in a ladies home with a bunch of SAHMs :D
 

Frequently Asked Questions

What types of recipes are popular for December gatherings?

In December, popular recipes often include festive dishes such as holiday appetizers, hearty casseroles, and decadent desserts. Dishes like stuffed mushrooms, cheese platters, and gingerbread cookies are favorites for parties and family gatherings.

How can I incorporate Pampered Chef products into my December cooking?

Pampered Chef offers a variety of tools perfect for December cooking, such as the Rockcrok for slow cooking and baking, the Mix 'N Chop for preparing ground meats, and festive baking pans for cookies and cakes. Utilizing these products can enhance your cooking experience and make meal prep easier.

What are some easy recipes to make with kids during December?

Easy recipes to make with kids include decorating holiday cookies, assembling gingerbread houses, and making simple appetizers like fruit skewers or cheese and cracker platters. These activities are fun and allow kids to get creative in the kitchen.

Are there any special promotions for Pampered Chef in December?

Yes, Pampered Chef often runs special promotions and discounts during December, especially around the holidays. It's a great time to check their website or contact your consultant for any seasonal offers on products and bundles.

How can I host a successful December cooking party?

To host a successful December cooking party, choose a festive theme, prepare a menu that includes seasonal recipes, and utilize Pampered Chef products for demonstrations. Encourage guests to participate in the cooking process and provide samples of the finished dishes for everyone to enjoy.

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