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Pampered Chef: Sales Which Recipes gets higer sales for you/What is your recipe list for host?

  1. Katiek77

    Katiek77 Member

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    Which recipes help you to get higher sales? What is your recipe list that you give your host? I am trying to figure out which recipes I should use for my shows. If you can print your recipe list, that would be fantastic!
     
    Oct 5, 2009
    #1
  2. pampchefsarah

    pampchefsarah Senior Member Gold Member

    2,212
    1
    Right now my recipes are the 30 Incredible Minute Chicken or the Loaded Baked Potato Chowder. If we do the chicken, we turn it into Caesar Salad, using the Creamy Caesar Salad Dressing (which can be found in the recipe search on CC, but if you need it I'll post it). Then the host only needs to add romaine lettuce and croutons to her shopping list (along with the ingredients for the dressing).

    I also do a flip cake in the fluted stone. These recipes work well, because I ALWAYS sell at least one DCB (usually 2 or more), and get bookings. My host at the end of this month has alot of 'don't likes' including tomatoes, so we might just do a Chocolate Decadence party rather than a savory.
     
  3. Chefgirl2

    Chefgirl2 Advanced Member Gold Member

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    Good Question. I was doing the martini show and noticed my avearge fall. I'm going back to the DCB...but want to incorporate more products without too long of a show.
     
    Oct 5, 2009
    #3
  4. kdangel518

    kdangel518 Advanced Member Gold Member

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    1
    Right now I am offering recipes from the Weekday Dinners Done card collection- Tasty Turkey Tetrazzini and Easy Tortellini Toss for the DCB and Pronto Pasta and Sausage Skillet for the stovetop.

    If none of those appeal to the host I will offer the loaded Baked Potato Chowder.
     
    Oct 5, 2009
    #4
  5. Shell Northway

    Shell Northway Member

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    I have been doing the Grilled Chicken Penne Al Fresco and will start doing the Rush Hour Fajiat's all showing off the DCB. This is my favorite piece of stoneware. people are AMAZED that you can cook meat in the microwave.
     
  6. stefani2

    stefani2 Veteran Member

    1,687
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    could you post it please sarah?
     
    Oct 5, 2009
    #6
  7. stefani2

    stefani2 Veteran Member

    1,687
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    I always talk about the same products regardless of what the recipe is. But I find that I always promote either Stoneware (DCB) or Cookware (12" skillet).

    I offer:
    Cookin' on a Budget (DCB)
    Chocolate Bliss (Skillet - Turtle Fudge Skillet cake and chocolate martinis)
    Power Cooking (Skillet - Beef)
    Fajitas and Margaritas (DCB - Easy Chicken Fajitas)
    Soups On (DCB - Loaded Baked Potato Soup)
     
    Oct 5, 2009
    #7
  8. pampcheflisa

    pampcheflisa Advanced Member Gold Member

    685
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    I've been doing the Mexican Chicken Lasagna or Loaded Baked Potato Chowder in the DCB. And, I bring a simple trifle made the night beforehand. I've noticed my trifle bowl sales go up and my DCB sales.
    For the trifle bowl, I tell them how I made the dessert, how easy and inexpensive it is to make an impressive dessert, then tell them that I use my trifle bowl as a punch bowl (one can of frozen cranberry juice concentrate/one can of frozen limeade/one 2-liter of ginger ale ~ all fits perfectly in the trifle bowl for an easy punch). Then, emphasize the use of the bowl for decorative purposes. I wasn't selling many trifle bowls before I started this, and now I normally sell at least one per show!
     
    Oct 5, 2009
    #8
  9. Katiek77

    Katiek77 Member

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    Thanks for the great tips. Wow I made quite a few spelling errors in a few of my posts. Sorry about that.
    Katie
     
    Oct 5, 2009
    #9
  10. pampchefsarah

    pampchefsarah Senior Member Gold Member

    2,212
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    Here you go! This is amazingly easy, yet extremely popular. Remember, all that's needed to make the salad is romaine lettuce, croutons, and extra parmesan cheese to sprinkle on top! Oh, and the chicken!!

    The Pampered Chef, Ltd.

    Creamy Caesar Salad Dressing


    Ingredients:
    1 lemon
    3/4 teaspoon Dijon mustard
    3/4 teaspoon Worcestershire sauce
    1 large garlic clove, pressed
    1/2 teaspoon coarsely ground black pepper
    1/4 cup mayonnaise
    1/2 cup vegetable or olive oil
    1/4 cup (1 ounce) grated fresh Parmesan cheese


    Directions:
    Juice lemon to measure 2 tablespoons juice; place in Small Batter Bowl.
    Add mustard, Worcestershire sauce, garlic and black pepper; whisk until
    blended using Stainless Steel Whisk. Add mayonnaise; whisk until smooth.

    While continually whisking, add oil to mayonnaise in a thin, steady
    stream. Continue whisking until blended; stir in Parmesan cheese. Cover;
    refrigerate until ready to serve. Store dressing covered in the
    refrigerator up to 2 weeks.
    Yield: 1 cup

    Nutrients per serving: (2 tablespoons): Calories 190, Total Fat 20 g,
    Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate less than 1 g,
    Protein 1 g, Sodium 110 mg, Fiber less than 1 g

    © 2009 The Pampered Chef used under license.
    The Pampered Chef
     
  11. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Can this be made in the Measure Mix and Pour or is there too much?
     
    Oct 6, 2009
    #11
  12. gailz2

    gailz2 Senior Member Gold Member

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    What a great question -- what items get the most sales. I have recently been having the host pick up a small pork tenderloin in addition to whatever else we are demoing. I pop the tenderloin in the DCB in the microwave and have been selling TONS of DCBs!! Full price. Fed Ex may not like me much any more!
     
    Oct 6, 2009
    #12
  13. lauriedip

    lauriedip Member

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    Even if i don't demo the dcb i set out a picture of the 30 minute chicken picture and recipe and talk about it. i even sold one at a booth fair! of course , i think every kitchen should have one!
     
    Oct 6, 2009
    #13
  14. Jillb

    Jillb Gold Member

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    I just had my 1st show and made the Elegant Artichoke Cup and sold 3 Delux Mini Muffins Pans and $ 500 in sales (not closed yet hoping for over $ 600).

    I want to try the 30 minute chichen receipts!!! Sounds Yums!!!
     
    Oct 12, 2009
    #14
  15. KaiKendall

    KaiKendall Member Gold Member

    158
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    I just did the SunDried Tomato Tart (from new SB), and sold 4 large bar pans! First time doing that recipe, it was so easy and everyone LOVED it!
     
    Oct 12, 2009
    #15
  16. nene960

    nene960 Member

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    I am making the Grilled Chicken Penne al Fresco at my shows and my sales have gone up and I am getting a lot of bookings!!! I made garlic parmesan butter while it was in the microwave at my last show and it was amazing. I also demo the kernel cutter and the pineapple wedger while it is cooking.
     
    Oct 14, 2009
    #16
  17. lisasfuncooking

    lisasfuncooking Member

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    I have a recipe I make that everyone goes crazy for....Thai Chicken Salad.
    It's an older recipe. Very easy. I cook the chicken in the 11" grill pan. It comes out so juicy and delicious. Definately one on my top priced items.
    Also, a great way to get a party booked if they can't afford it. Also, other great products to use... stainless mixing bowl set, classic bowl, mandoline, grooved cutting board, 5" utility knife and food chopper. I serve it on the large bamboo platter. I get so many requests for it!
     
  18. lisasfuncooking

    lisasfuncooking Member

    255
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    Sorry for the typo. Those are the products I use to make the Thai Chick Salad.
     
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