So she considers it her job to share tips, recipes and tools to make cooking and clean-up easier, faster and more fun. For example, she demonstrated how to spruce up a party table by making an edible salad bowl using Pillsbury refrigerated French bread dough. She turned a large stoneware bowl upside down, molded the dough over the bowl and baked it upside down. Klump said she uses a lot of short-cuts and convenience foods in both her Pampered Chef demonstrations and in her school home economics classes. People have this whole idea that everything needs to be from scratch to be good, but it doesn't have to be.
Food can still be nutritious and taste good by using shortcuts and ready-made ingredients.
I still teach basic cooking skills at school because I think kids should know how to make things like biscuits and pizza dough from scratch because it's economical and very easy. But she adds that she also guides her class in experimenting with and using such short-cut products as refrigerated doughs and pie crusts. We did an experiment trying all the ready-made pie crusts, pitting refrigerated and frozen against homemade crusts. They also like to make homemade cinnamon rolls and pasta. We make pasta from scratch and they cut the noodles themselves.