Cooking with Demarle

I just saw this recipe on a Demarle email but couldn't find a clickable link everyone could see, so I thought I'd just put it in my blog. I know many who will love this idea!! (Thank you to Stacie Foisy for submitting this delicious recipe for GF Pumpkin Cake!) You can find Stacie's original post on Facebook by clicking  here ! Ingredients 1 Hodgson Mill Gluten Free Yellow Cake Mix  1 15oz Can of Pure Pumpkin Puree 1/2 C Extra Virgin Coconut Oil, softened 2 Large Eggs 1/3 C Full Fat Coconut Milk (canned) 1/2 tsp Apple Cider Vinegar 1 1/2 tsp Pure Vanilla Extract 2 1/4 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/2 tsp Ground Ginger 1/4 tsp Ground Cloves Powdered Sugar Directions Preheat oven to 350 degrees F. Place Sunflower Mold on Perforated Baking Sheet. Add apple cider vinegar to coconut milk and let stand for 6-7 minutes. This is mimicking buttermilk. In a mixing bowl, cream coconut oil and add cake mix, blending completely. Add pumpkin

I'm sure someone has thought of this before, but I came up with it a while back when I wanted grilled cheese and had the stuff for a Caprese salad (mozzarella, tomatoes, basil and balsamic). So, why not??!! What came was a yummy, delicious sandwich!!! You make it just like plain old grilled cheese. I suggest using Sourdough bread, butter it, then layer thin slices of mozzarella, bold flavored tomatoes (like from the vine), basil (I use freeze dried), a little salt & pepper, balsamic glaze (I used a thicker balsamic vinegar so it doesn't spread all over your pan...which it sizzles a lot when it hits that hot pan), then put one more layer of thin slices of mozzarella, and grill to perfection! This would probably be good with some grilled chicken as well. There's not a whole lot of substance in this sandwich; it doesn't fill me up, but it is just oh so good! Would be great as an appetizer for a dinner party or finger food dish. So yummy; enjoy :)

So, I'm not a big "Meatloaf" fan...something about the name has always turned me off. I don't mind my mom's, but it's never something I would order at a restaurant. I'm just not that into meat. However, my family is...specifically Joe and Felicity. Every once in a while I'll try making it, usually trying to make it healthier by using Turkey. It's edible, but nothing to write home about ;) So, today I discovered creating a brown sugar crust on top...um, OK, I'll give that a whirl. I found about 5 recipes that I used ingredients or ideas from, so here's my version...in the Demarle Muffin Tray...with a yummy brown sugar spin!! Joe thought we should call them Meat Muffins ;) 2 lbs lean ground beef (I used 10% fat) 2/3 cup Brown Sugar, split 2/3 cup ketchup, split Pepper (maybe 1/2 tsp) 1 1/2 cups crushed Ritz Crackers (or good old fashioned bread crumbs) but the Ritz were yummy! 2 eggs 1 tsp garlic powder 1 tsp onion powder (or dic

**I found this recipe on Facebook and that person did not have the source of the recipe or the photo. I searched on Pinterest and could not find it either. So, I'm blogging it because I CANNOT wait to make these and it looks like everyone else on Pinterest is wanting it too!!! If you created this, let me know and I will give credit where it is quite obviously due!! This is a PERFECT Fall AND Demarle recipe - I LOVE this combo ;) 1 15 oz can pumpkin puree ... 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda Preheat oven to 350 degrees. Original recipe says "Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make

1 cup mayonaise 1 cup shredded swiss cheese 1/2 cup crumbled bacon 1 small onion (diced) 1 small tomato (diced) 2 tsp dried basil or 2 tbsp chopped fresh basil (I actually use a little more) Mix all these ingredients together and refrigerate. When you are ready to make the tartlets, use the pillsbury pie crust and roll it on the roulpat (no extra flour needed) to thin it out. Use cutters (size will vary depending on the size tartlet tray you are using) to cut the pastry into circles. Place Mini Tartlet Tray on Perforated Baking sheet, and place each piece of dough in the tartlet tray, press with shaper. Add 1tsp of dip to each and bake at 350 for 15 minutes. Enjoy!! **Adapted from Demarle at Home recipe

In my search to find a good crustless Quiche recipe for a An ALL Weight Watcher friendly Demarle at Home Cooking Demo, I created the following:  For 12 servings: 4 eggs 4 egg whites 3/4 c sour cream 1 tbsp Dijon mustard 1 tsp oregano 1/2 tsp salt 1/4 tsp pepper 1 1/2 - 2 cups cheese (I used FF cheddar and LF mozzarella) 1/3 of a red onion chopped and sauteed in a little olive oil 5 oz (or so) frozen broccoli - thawed, finely chopped and excess water squeezed out Mix eggs and sour cream together until very well mixed; then add in other ingredients as listed and combine well. This mixture can sit, covered, in fridge for a few hours (or overnight) til ready to bake.  Preheat oven to 375. Place Muffin Tray on the Perforated Baking Sheet. Fill each muffin well about 3/4 full. Bake at 375 for about 25 minutes, until top starts browning. OR, place your favorite Mold (The Daisy Mold is shown in the pictures) and fill it. Bake at 375 for about 40 minutes. W

Happy Cinco de Mayo!! Let's celebrate with some yummy Margarita Cupcakes :) I was asked to make dessert for a Mexican themed luncheon for all of the wonderful staff and teachers at my daughter's school. The only thing I could really think of (that I could actually do, easily for 75 people - won't touch Flan) was Margarita Cupcakes. I've seen recipes over the years but have yet to attempt them. So, of course I had to try them ahead of time to be sure they were worth making, and my dad and hubby gave them a thumbs up! Plus, cupcakes are easy to freeze, so I made a third of them fairly early. This frosting kept really well in the fridge ahead of time, and it actually never hardened too much, it was even spreadable after taking right out of the fridge.  I made up my own recipe after viewing multiple others. Since this was for teachers, on a school day, I figured they maybe shouldn't have alcohol...although, I know many would prefer with the Tequila ;) It wo

I found this posted on Facebook but I couldn't find the original source of it, so thought I'd copy, paste and pin for future reference!! So many ideas below I could definitely find useful!! COFFEE FILTERS Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones. 1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers. 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling. 3. Protect China by separating your good dishes with a coffee filter between each dish. 4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter. 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust. 6. Apply shoe polish. Ball up a lint-free coffee filter. 7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter

So easy and not bad for you...two GREAT things in a dessert :) Mix 1 Lemon Cake mix (about 15-18oz) with 1 cup Fage plain, fat free greek yogurt and 1 cup water. I just used the 6 oz cup and it worked fine. You can also use Lemon flavored but it's harder to find. Place your Bundt Mold on the Perforated Baking Sheet, fill and bake for 35-38 minutes in a 340 degrees oven. While cooling, mix about 1/3 cup powdered sugar with 1-2 tbsp lemon juice; stir thoroughly and adjust ingredients until desired consistency is reached. Other Options - you can use this idea with any flavor cake mix and change what the glaze is; could do chocolate cake with just a powdered sugar/milk glaze, or orange cake with orange glaze, vanille or white cake with a lime glaze...the possibilities are endless!! For the Bundt Mold, which is 20 perforated servings, 1 slice = 2 WW points ENJOY :) Here are some other great ways to doctor up your favorite cake mix and keep it healthier -  http://www.hungry-gi

I just discovered this awesome trick to doctoring up a boring sugar cookie premade mix. Yes, I know you "should" make sugar cookies from scratch, but they are SO much work...AND, they don't always turn out. So, I'm all about the premade sugar cookie mix!! (Not so much chocolate chip or oatmeal, but sugar...yes!) Anyhow, I went to a Demarle cooking demo at a fellow consultant's house (Terri Poppingo) and she served these in the Petal Tray - loved them!! Here's the simple, easy to follow, directions with photos to follow :) You will need: 1 pouch of Sugar Cookie Mix (I used Betty Crocker, but Terri used Krusteaz) 1 egg (per package directions) 1 stick of room temp butter (per package directions) 1 - 2 tsp Almond Extract (depends on your liking, but Almond is very strong so I used only 1 tsp.) You could also substitute any extract to take on that flavor - Orange, Peppermint, Lemon...and then add a topping suitable for that flavor, crushed peppermints, 

Came across this method while searching how to make hard boiled eggs easily...since, well, I HATE making them and feel like I'm always stressed out I haven't cooked them long enough. So, I saw you can cook them in the oven and decided to try it using my handy dandy Medium Tartlet Tray...you could also use the Mini Muffin Tray as well. (Yes, you could just set them straight on your oven rack as well, but that made me a bit nervous...the last thing I want is broken egg all over my oven!) Preheat oven to 325, place tartlet or muffin tray on perforated baking sheet, fill with eggs and bake for about 30 minutes. Then, the key is to immediately submerge them in ICE cold water for about 10 minutes. Then transfer to the fridge and enjoy using, or dying in our case, your perfect (and easy) hard boiled eggs!! *After baking the eggs, mine had some brown spots on it, but once they went in the ice bath, they washed away.

I know, it's not a Demarle dish; it's a crock pot French Dip, but it's our favorite recipe!! And, the possibilities are endless for side dishes you can make using Demarle. Tonight I'm making home fries seasoned w/ the same seasonings that will be in the meat, and I'll put them on the Silpat :) Enjoy!! Ingredients 1 beef chuck roast (3 pounds), trimmed. For a leaner version, I use the chuck Crossrib roast and still trim the fat, for a cheaper, less lean version, I use a good old fashioned Chuck roast. You could also use a tri tip. 2 cups beef broth (or 2 cups water with  1 beef bouillon cube) 1/2 cup soy sauce 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme 1 teaspoon garlic powder 8 French rolls, split Provolone cheese is the best for french dip; put it on the hot meat right before serving the sandwiches Directions Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6