Tomato Mozzarella Salad in Parmesan Basket

This is a fun and easy recipe that looks so gourmet. You can really impress your friends with this one! To make the Parmesan basket, sprinkle shredded Parmesan cheese onto the Silpat forming 5-inch circles. Sprinkle Parmesan circles with crushed pecans. Bake in the oven at 350 degrees for 8-10 minutes. Remove from the oven when they turn a golden color particularly around the edges. Allow to cool for about one minute. Keep a close eye on them. If you wait too long they will break and not be soft enough to mold. Flip over your Texas muffin tray and lay the Parmesan circles on the cups to form a basket. Press to form scalloped edges. Let cool and then turn over and you now have a Parmesan basket. For the salad I mixed ripe tomatoes cut into small chucks, mozzarella pieces, and parsley. I drizzled this with olive oil and then salt & pepper to taste. Invite some friends over and enjoy some tomatoes and parsley from the garden!

Goldfish Tray

Today I discovered that we now have zuccini available from the garden. Oh yeah! Zuccini Bread time!!! Yesterday I received the new Goldfish Tray and decided to try it out to use for my Zuccini bread. The bread was yummy, but the shape made it even more fun! To order the new Goldfish Tray (FP002172), please call me at 970-901-9230 or visit my website.

Rendez-vous Business Launch Party

I'm having my business launch party and you are invited! We will be celebrating with a

Rendez-Vous

at my home on August 17th at 6:30 pm and I'm so excited. What is a Demarle at Home Rendez-Vous? It is a wonderful time of fun, food and friends! Come and enjoy a cooking demonstration and food tasting. You can even help prepare the food and test out the product. I have been using these products for almost five years and want you to be able to experience them too! Make your life easier and eat healthier. You may already be familiar with the Silpat which is made by Demarle. Bring YOUR APPETITE and a FRIEND! For directions to my home and to RSVP please call 970-901-9230. If you are interested in placing an order but cannot make it to the Rendez-vous, please let me know and I can add your order to the party. To see more product please visit my Demarle at Home page. Hope to see you there!

Dawna Rockey - Independent Rep with Demarle at Home

Brownie Delight with Vanilla Ganache

This was really simple to make. I used a Betty Crocker Brownie mix. Then I made a Vanilla Ganache instead of chocolate for the color contrast. To make the Ganache I used 1 part heavy whipping cream to 2 parts vanilla chips. Bring whipping cream to a low boil, remove from heat and stir in chips. My Demarle Difference Petite Sauce pan should be arriving this week and I can't wait to try it out with this recipe. For a quick and easy gourmet looking dessert try this out tonight!

Tasty Fruit Tart

Today I made my first ever fruit tarts. These are simple and oh so delicious. The tart crust is made of sugar cookie dough and the cream is made from cream cheese, sour cream, sugar, lemon juice and lemon extract. Wow, my family loved them. I can't wait to bring them to a party!

Almond Butter Cups

Yummy, yummy recipe!!! I recently found out I have some food allergies including, gluten, soy, milk, and eggs. I've discovered that when I avoid these foods not only do I feel better, but I also begin to shed some pounds. Since discovering this, I've been trying to create yummy foods that I can have. Here is a great recipe that is so good!

Almond Butter Cups

1/2 C Cocoa Powder (I used Dark Chocolate which is supposed to be healthier)
3/4 C Coconut Butter (This is actually coconut oil. Make sure it is NOT extra virgin or it will have a very strong taste. I use expeller-pressed)
1/2 C agave (use could use honey, but it is a little harder to mix)
1 TBS vanilla
1/2 tsp sea salt
5 TBS almond butter (I used fresh ground almond butter from Vitamin Cottage)

Blend all ingredients except almond butter in a food processor until smooth. Place the flexipan on a perforated baking sheet. Put half the batter into a mini size flexipan tray. (I used the mini charlotte tray in the picture shown. This tray is discontinued now. Any shape would work, it's really the size that you are wanting.) Place the flexipan in a freezer for five minutes. Remove from freezer and spread a small amount of almond butter on top of the hardened chocolate then cover with the rest of the chocolate sauce. Place back into the freezer for five more minutes. Remove from freezer and pop chocolates out of the flexipan mold. The almond butter cups then need to be placed into a storage container and kept in the freezer. Can be eaten straight out of the freezer. Enjoy!

Cheezy Oven Baked Hashbrowns

Being married to a potato farmer, I could say I cook lots of potatoes, but that's not always true. I do love to experiment with potaotes though. Here's a fun new recipe I made (no exact measurements yet): Saute green onions and garlic in olive oil or butter. Grate potatoes into hashbrowns. Squeeze out exess water from hashbrowns. Mix into potatoes: onion-garlic mixture, finely cubed ham (or cooked bacon), sharp cheddar cheese, soft butter, garlic salt, pepper, and chili powder. I used my mini fluted bunt mold. I filled each mold and then sprinkled parmasean cheese and paprika on top. You could also use a silpat. When using a silpat, take a scoop and shape it into a round patty. Place on Demarle silpat. Bake @ 400 degrees for 20-30 minutes in mini mold. If using a silpat bake for 20 minutes and flip over. Cook for another 10-15 minutes until golden brown. These were oh so yummy!