Cooking with Demarle

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 min...

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.