welovepamperedcheftoo

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I'm conducting my first fundraiser ever in May for a Relay for Life team. We are having an open house at the host's church running about 2 hours. My plan is to set up displays of the products for everyone to look at. I am also going to setup some stations for guests to try some of the products such as the Ultimate Mandolin and Chopper.

We also thought we'd prepare ahead of time some recipes from our cookbooks as a small snack for them. I could use some ideas of something we could make that isn't real time consuming or expensive.

One thing we are doing is baking mini cupcakes and decorating with lavender and pink ribbons. I also have the pink & white M&Ms and the mints from Oriental Trading that have the pink ribbon on the wrapper.

Thanks for your help.

maybe I'm missing the point of this post but what about...

Vegetable Ribbon Salad

This recipe makes delicious use of extra summer squash from the garden. A quick balsamic reduction takes the salad to a whole new level.

OR

The Pampered Chef ^{® Spring Summer 2005}
Caramel Apple Dessert Duo Recipe

Dip

1 package (8 ounces) cream cheese, softened

1/4 cup peanut butter

3/4 cup caramel ice cream topping

Salsa

1 medium Granny Smith apple

1 medium red apple

1 lemon

1/2 cup sweetened dried cranberries

1/4 cup caramel ice cream topping

1/4 teaspoon Pantry Korintje Cinnamon

Sweet & Crispy Tortilla Chips or apple wedges

For dip, place cream cheese in Small Batter Bowl; microwave on HIGH 30 seconds or until softened. Whisk until smooth using Stainless Whisk. Add peanut butter and ice cream topping; whisk until smooth.

For salsa, core and slice apples, leaving peels on, using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper; place in Classic Batter Bowl. Finely zest lemon using Microplane® Adjustable Grater to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 1 teaspoon juice. Add lemon zest, juice, cranberries, ice cream topping and cinnamon to batter bowl; mix well. To serve, spoon dip and salsa into Simple Additions® Small Bowls; place in Small Bowl Caddy. Serve with Sweet & Crispy Tortilla Chips or apple wedges, if desired.

Yield: 1 3/4 cups dip (12 servings) 2 1/2 cups salsa (12 servings)

Nutrients per serving: (2 tablespoons dip): Calories 160, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 16 g, Protein 4 g, Sodium 130 mg, Fiber 0 g

(Light) Nutrients per serving (3 tablespoons salsa): Calories 50, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 0 g, Sodium 15 mg, Fiber less than 1 g

© The Pampered Chef, Ltd., 2001

Allison :)

I'd say make a big salad! You're using the Mandoline anyway, why not use up the ingredients. You could have everyone slice just enough for their own serving or have people at each station slice for everyone...

Chop up some lettuce with the new HWC Nylon Knife and put in the SA Large Square. Could even show off the new Salad Spinner if you have one by then.

Mandoline to do cucumbers (crinkle cut) and red onions (adjustable blade)

Santoku for tomatoes - I'm selling these more when I show how easy it is to slice a tomato. Be sure to have a Hold N Slice available for anyone who is afraid of this knife!

Food Chopper to chop up baby carrots

Boil some eggs ahead of time and slice with Egg Slicer Plus

Toast some almonds in the microwave in the Mini Baker.

You could grill some chicken in the Grill Pan or have some already cooked and ready to slice up with the Utility Knife.

Along the same lines, you could fry up bacon and use the chopper for bacon bits. Cut the bacon into small pieces with the kitchen shears and it will fry up sooooo much faster.

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