Cooking with Demarle

Updated January 2021 This was super easy to make and my first one ever, and it's still our go to recipe 10 years later! I adapted it originally from Demarle at Home's "Cooking Across America" cookbook. You can adjust what you put in it to your liking, but not being a huge chicken pot pie fan, I thought it was pretty good. Ingredients: 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 3 tbsp butter 1/2 cup flour 1/2 cup chicken broth 1 cup half & half 4 cups cooked chicken (I cooked 3 chicken breasts in the morning, then chopped when I made the pot pie. You could also use a rotisserie chicken) 1 cup English peas (frozen work great) 1 tsp salt (or more to taste) 1/2 tsp pepper (or more to taste) 1 15 oz pkg refrigerated pie crust dough Directions: Sauté first 4 ingredients in a large skillet over medium heat until tender. I like to salt and pepper a little at every stage of cooking. Add flour; stir until smooth. Cook 1 minute, stirring c

So, in honor of this 100 degree weather in the first week of Fall (not to mention I'm stuck at home all day w/ no car...in 100 degree heat!) I decided to make my first fall treat of the year. I found this recipe and it sounded yummy....plus, I'm not a huge fan of regular pumpkin pie. I like my mom's Pumpkin Chiffon Pie best, so this is a compromise of the two. It's lighter and fluffier than regular pumpkin pie, but not as much work as a chiffon one. Plus, this one recipe made 2 trays of tartlets (40 medium tartlets) plus a small round mold of the leftovers. INGREDIENTS: 1 package (2 rolls) refrigerated Pillsbury Pie Crust 3/4 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 egg whites 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk DIRECTIONS: 1. PREHEAT oven to 425 degrees F. 2. ROLL out pie crust on Roul' Pa

So many have been asking for this...it's a recipe my mom makes but she got it from Cindy Krogh - have to give credit where credit is due :) I made it recently for a baby shower in the Demarle Sunflower mold. It turned out fairly well. Next time, I would cook a bit longer and let it sit longer before unmolding it, but I was in a hurry so I had to take it out early. Still tasted great though! To use in Sunflower mold, I had to double it. Otherwise, use a smaller mold or baking dish. Single Recipe: 1 cup mayonnaise (I use low fat) 1 cup shredded mozarella cheese 1 cup grated parmesan cheese 4 small jars artichoke hearts or 2 large jars. (approx. 2 14ounce jars) a pinch of garlic I drained the artichoke hearts and then chopped in a food processor so they were finely chopped. I don't like huge pieces of artichoke in my dip. You can skip this step though if you want. Then, mix together all ingredients with spatula until well incorporated. Place mold onto perforated baking