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Got this from another PC group....Marian
Some Recipes To Help You Sell Cookware! Pull Apart Bread --Apple Cinnamon--
1 stick butter
Pantry Cinnamon Plus
¼ cup sugar
1 apple, sliced and chopped
1 package Pillsbury Grands Biscuits
--OR--
--Caramel Pecan--
2T. butter
1 jar caramel ice cream topping
1 cup pecans, chopped
1 package Pillsbury Grands Biscuits
Garlic
2T. butter
Pantry Italian Seasoning
1 clove garlic, pressed
1 package Pillsbury Grand Biscuits Preheat oven to 350°. Melt butter in Small Sauté Pan on stovetop, over medium heat. Add ingredients, except biscuits, and sauté until softened, 1 to 2 minutes. Using Utility Knife, cut biscuits into quarters. Add all the biscuits to the pan, toss with butter mixture, immediately put in oven and bake 18-20 minutes.
Pineapple Upside Down Cake recipe:
1 (9 oz) box Jiffy yellow cake mix (mix according to package directions*)
1 small can sliced pineapple rings, reserve juice*
3T. butter
3T. brown sugar
Maraschino Cherries (optional)
Pecans, chopped (optional)
Drain pineapples; reserve juice for cake. Combine cake mix ingredients using pineapple juice in place of water called for in recipe & then add enough water to make up what you need as recipe calls for, & then set batter aside. Melt butter & add brown sugar over med heat until sugar is melted. Remove from heat. Spread chopped nuts on top of butter mixture. Arrange pineapple rings all around the bottom of the pan. Place a cherry half in middle of pineapple rings. Pour cake batter over top of this mixture. Bake at 350° for 20-22 minutes. Let cool 10 minutes then flip cake over onto Platter. May serve warm & top with Vanilla Ice Cream, using Ice Cream Dipper, or top with a Cool Whip rosette, using the EAD. *Cook's Tip: Using the juice from the pineapple rings for the liquid measurement gives the cake a more pineapple taste. |
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Shelley, thanks for sharing your doc!! I spotted something that you might want to change on it. You c/p'ed the recipes that I originally posted into your doc. If you take a look a little further down the replies you'll see that there were some things that weren't clear enough, so I REPOSTED them with the clarifications. See Message #12 for that correction/clarification. So if I were you I'd make the correction, ok? It will make way more sense than what I originally posted. Thanks again for compiling this......btw, I will be posting a couple of extra recipes that I spotted on another group shortly that you might want to add to your doc! Marian |
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Ok, as promised, here they are for you. Mind you these are just ones that I am forwarding & have not tried them out yet to verify of their accurateness.... For those of you who'd like to give them a try, GO FOR IT!! lol Marian
Our executive director talked about making Chicken Parmesan in the Family Skillet. I tried it and it was incredible!
Not really a recipe, but here goes:
Chicken Parmesan
1/2 cup of dried Italian breadcrumbs
8 chicken breast halves
1 T olive oil
1 T butter
1 jar of marinara sauce
8 slices of mozzarella cheese
Parmesan to taste.
Preheat oven to 350 degrees.
Coat chicken with bread crumbs. (I do it in a bag). Saute breasts in olive oil and butter over medium heat until just browned on both sides. Pour marinara sauce over chicken. Top each breast with a piece of mozzarella and sprinkle everything with parm. Bake for 20 minutes until chicken is cooked through.
This is a GREAT family meal served with pasta. Or, for a party, you could cut the chicken up into small pieces and serve it on toasted Italian bread. (Great way to use the stones for a demo...) For my family of four, we ate it with pasta the first night and as sandwiches the second. Delicious!
Ok, so this one might be a slight variation, nonetheless I'll share it: 30 minute Chicken Parmesan Pound chicken with meat tenderizer to thin cutlets, then saute with basil canola oil about 5 minutes on each side. Top with tomato sauce or ready made pasta sauce, and top with thick sliced mozzarella or grated. Add some fresh cut parsley with scissors and Italian PC seasonings, and place in oven for about 10 minutes, and WOWSERS, a whole meal. In the meantime boil water with linguine and add rest of pasta sauce. You can also make the Italian Monkey Bread in the small skillet or buy premade garlic bread, and you did a whole dinner for your guests. Viva Itailiano!
These sound alot like the ones I posted earlier but with slight variations as well: Small Saute Pan Recipes!! <o:p></o:p> Garlic Bread
1 stick butter
2 cloves garlic
1/2 tsp. Italian Seasoning
1 can Pillsbury Grand biscuits, cut into quarters
Bake at 350 until golden
Caramel Apple Sticky Buns
1 stick butter
sprinkle with cinnamon sugar
1/2 jar caramel topping
1/2 can Pillsbury Grand biscuits, cut into quarters
Peel/Core/Slice apple, chop
Put the rest of the biscuits on top
Bake at 350 until golden
Pecan Sticky Buns
1 stick butter
1/2 jar caramel topping
1 cup pecans, chopped
1 can Pillsbury Grand biscuits, cut into quarters
Bake at 350 until golden
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Sorry - just now caught your question about the egg. Yes, I mixed up the cake as it says on the box which includes one egg and 1/2 cup liquid (used pineapple juice). It was SOOOO good - I must admit I ate WAY more of it than might have been prudent LOL!! Marilyn |
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Thanks for your reply, Marilyn. I will try it with the egg and see how it goes. I did everything but the egg and it was great. I was afraid the egg would make it too fluffy and that it would spill over the sides. |
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I want to do the apple pull apart bread in the 10" skillet at my next show and want to test it first for obvious reasons.
What would you try first, doubling or tripling the reciept intended for the saute? |
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And I will try it WITHOUT the egg!! It did puff up in the center but wasn't even close to overflowing the pan. I suspect without the egg it will be more dense?? |
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Yes, it was pretty dense. Thanks for the info about not overflowing. That was my only concern because without the egg, it came pretty close to the edge. |
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Shelby~I'd start with doubling. It already calls for grands biscuits. When I do the cinnamon monkey bread in the 8" skillet, I always use the regular sized because the grands are so big; so I'd think if you would double it and use the grand biscuits, you should be fine. |
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I did a "cookware show" on Saturday and made the Garlic Bites. It worked PERFECT!!!!!! I went ahead and prepared it ahead of time so when the guests arrived, it was already in the oven. They could smell it and were excited to see what it was. Then, when I carried it out in the Saute Pan, they were surprised! After talking for a few minutes, I simply slid the whole thing out of the pan onto a SA to demonstrate how easy cleanup is. Hostess is buying cookware, ended up with one booking just for cookware, and at least one guest who bought the 8" saute pan just to "test run" the set.  I couldn't have been happier! And, I couldn't have done it without you posting the recipes! Thank you, thank you, thank you!!!!!!! Jen PS. I also sold about 8 bottles of Pantry Italian Seasoning! LOL |
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My director told us at our last cluster meeting that we will never lack bookings if you always demo cookware.....and I am definitely lacking bookings at this point.
She also said to use a piece that comes in one of the sets, because people will book to get the sets at half price but might just buy the piece if it's open stock.
That's why I want to try the pull aparts in the 10". |
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Chefshelby1 I make the pull a part breads in my 10" skillet and double the recipe. It works just perfect. |
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The garlic bread in the saute pan-- do you melt the butter, add the garlic and italian seasoning and then the quartered biscuits- or do you roll the quartered biscuits in the mixture? |
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I melt butter; add pressed garlic; toss in quartered biscuits; sprinkle italian seasoning; do an additional tos and bake 18 to 20 minutes at 350 degrees!! Why dirty a bowl? Janet |
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Great line Janet! I hadn't even thought about pointing out that it's a 1 dish (appetizer/dessert) with only one pan to clean!
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