Demarle at Home Opportunity

Tired of working for someone else? Need to start saving for your child's college fund, or retirement? Feel like earning a luxurious vacation for you and your spouse? Want to feel inspired again? Experience the difference Demarle at Home can make in your life both personally and professionally. You can't put a price on financial freedom, personal fulfillment, and being your own boss...but if you could, $149.95 would be a great start!

Sign up to be a Demarle at Home Representative and receive your new Business Kit for only $149.95! We know there's no reason you can't have what you want in this life. When you work, you should be rewarded. And you should be passionate about your job; we want you to wake up excited to work every day. Let us meet your needs with this business in a box, and let us help you entice your friends into the kitchen with the aromas of Demarle in the Kitchen food products! They'll want to join your team too. It's all about the experience we create together. Simple cooking...spectacular results! Everyone will want to be a part of what YOU are doing!

Click here to watch our Mission Video and to learn more about the incredible opportunity that awaits you!

Published by Demarle At Home

Chef Allyson's Rosemary Shortbread Crusted Cheesecake Recipe

Ingredients

1 package Demarle at Home in the Kitchen Rosemary Shortbread Baking Mix
3/4 cup unsalted butter
2 pounds cream cheese
9 ounces sugar
3 eggs
Zest of 1 lemon
1 T vanilla extract
2 ounces heavy cream
2 ounces sour cream
Fresh strawberries
Demarle at Home in the Kitchen Spiced Apple Pear Balsamic

Tools

Demarle Difference® Mixing Bowl
1 Medium Perforated Baking Sheet
Medium Round Mold
Magnetic Measuring Trio

Directions

Allow the butter, cream cheese, cream and sour cream to come up to room temperature. Preheat the oven to 350 degrees F. In Mixing Bowl, cut the butter into the Rosemary Shortbread Baking Mix until the texture is like coarse sand. Slightly beat in 1 egg and mix it until combined. Press the dough evenly into the bottom of the mold about 1/2 inch thick. Place mold on top of perforated baking sheet and bake at 350 degrees F for 15-20 minutes, then allow it to cool. Reduce the oven temperature to 250 degrees F. In Mixing Bowl, cream the cream cheese and sugar until the cream cheese texture softens and the sugar dissolves. Add the remaining 2 eggs until well incorporated. Scrape the sides of the bowl to ensure that there are no cream cheese lumps. Add the lemon zest, vanilla extract, cream and sour cream and mix until well combined. Scrape the sides again and mix for 2 minutes. Pour the cheesecake batter onto this cooled Rosemary Shortbread crust and bake at 250 degrees F for approximately 2 hours or until a toothpick inserted in the center comes out clean. (If the cheesecake begins to get too much color on the surface reduce the temperature to 200 degrees F.) Allow the cheesecake to cool at room temperature, then refrigerate or freeze it to remove the Flexipan®. To serve, quarter the strawberries and drizzle with the Spiced Apple Pear Balsamic to taste. Top the cheesecake with the dressed berries generously and a sprig of rosemary for garnish.

Published by Demarle At Home.

Ji Song ~ 鸡松 ~ a Chinese Hors d'oeuvre ~ Chicken Lettuce Wrap ~ Method #1

This is one of my favorite dishes, but it is often sooo over-priced at restaurants and really, it's quite simple to make at home . . .

Ingredients:

1 Tbsp. oil

3-5 green onions, finely sliced

1/2 cup celery (diced, optional)

1 can water chestnuts (diced, optional)

2 lbs. ground turkey, chicken, or pork

2 1/2 tsp. Demarle At Home Herb Blend (of choice ~ I prefer something w/garlic in it.)

1/2 tsp. salt

4 cups steamed white rice (optional)

1 or 2 heads of lettuce of choice

Hoisin Sauce

Cilantro for garnish (optional)

Tools:

~ Large Flared Saute Pan

~ Polyamide Spatula

~ Cooling Rack

~ Bamboo Cutting Board

~ Demarle Difference Paring Knife

~ Magnetic Measuring Trio

Method #1

Heat oil in pan on medium heat; add green onions; saute for approx. 1 min. Add next four ingredients and saute until cooked through and/or browned; drain (the juice makes a really good soup base; so you might want to keep it! Email me if you'd like to know how to make great soup with it!).

Note: you can make steamed rice in the microwave using your Round Mold (any size) and Octagonal Silpat!

Spoon rice onto lettuce leaf, then a layer of meat mixture, and top off with a drizzle of hoisin sauce and garnish with cilantro. Enjoy!

Mustard Herb Roasted Chicken With Salad Recipe

Ingredients

1 whole chicken (about 5 lbs) rinsed and patted dry
1/4 cup Demarle at Home in the Kitchen Hot and Sweet Mustard
1 T of your choice of a Demarle at Home in the Kitchen Savory Herb Blend (we recommend Roasted garlic & chives, Green onion & roasted pepper, Sun dried tomato & garlic, or Rosemary, basil & thyme)
2 T olive oil
1 t salt, plus more, to taste
Freshly ground pepper, to taste
Butter lettuce leaves

Tools

Magnetic Measuring Trio
Sunflower Mold or Large Round Mold
Perforated Baking Sheet
Bamboo Cutting Board
Demarle Difference® Santoku Chef's Knife

In a small bowl, stir together the Mustard, Savory Herb Blend, olive oil, 1 t salt and pepper to form a paste. Using your hands, separate the skin from the chicken around the breast and legs (be careful not to tear the skin). Rub part of the mixture under the skin, then brush the remaining mixture on the outside of the chicken and inside the chicken cavity. Place the chicken in a large sealable plastic bag or wrap with plastic wrap. Refrigerate overnight.

Remove the plastic wrap and season the outside of the chicken with salt and pepper. Place mold of your choice on a Perforated Baking Sheet. Place the chicken inside the mold. Bake about 2 hours, until an instant thermometer reads 170 degrees F (insert thermometer into the thickest part of the thigh, away from the bone).

Remove the chicken from the mold and transfer to your Bamboo Cutting Board. Cover loosely with aluminum foil and let it rest for 15-20 minutes before carving with your Demarle Difference® Santoku Chef's Knife.

Place the butter leaves in a salad bowl and arrange the meat on top. Serves 4.

Ice Cube Recipe

By Holly Klees

1- 12 oz frozen 100% fruit juice concentrate--you pick flavor. Dilute with one filling of the 12 oz. container with water or other juice, mix.

Put berries in bottom of mini muffin 20 tray that is on a Baking Sheet.

Slowly pour juice mix into the mini muffin tray 3/4 full.

Top with Medium Silpat to keep from sloshing around while taking to freezer.

Can layer multiple trays with Silpat in between layers. Freeze till solid.

Pop out frozen muffin juice cubes into your favorite cold drink.

4TH OF JULY IDEA---freeze red juice with blueberries and blackberries and serve in white grape or Sprite in a see through cup for RED-WHITE & BLUE DRINKS!!

Delicious!!

Raspberry Summer Sensation

By Holly Klees

12- 1 slice servings

1 ½ C raspberry sorbet or sherbet

1 cup cold fat free milk

1 pkg. (4-serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant

Reduced Calorie Pudding & Pie Filling

1 tub (8oz) Cool Whip Free Whipped Topping, thawed

1 cup fresh raspberries, optional

Place Fluted Loaf Mold on Perforated Baking Sheet.

Spoon softened Sorbet or Sherbet into bottom of mold. Freeze 10 minutes.

Pour milk into Stainless mixing bowl. Add dry ingredients, beat with wire

Whisk for 2 minutes or until well blended. Gently fold in whipped

Topping. Spread pudding mixture over sorbet, reserving about 1 cup.

Freeze 3 hours or overnight.

Un-mold on serving plate. Fill pastry bag with reserve pudding mixture and decorate.

(I unmolded onto small silpat, decorated and placed back into freezer until ready to serve.

Allow to soften 5 minutes before serving.

Buster Bars

Recipe by Holly Klees

1 pkg Oreo cookies, crushed (I use the mini Oreos because they have more cookie than filling)

1 stick butter, melted

Combine the cookies and butter and press into any of our Flexipan Molds or Trays.

Spoon ½ gallon of vanilla ice cream over the cookie layer.

Sprinkle with Spanish peanuts (redskins).

Place in the freezer while making chocolate sauce.

CHOCOLATE SAUCE:

Combine in a saucepan on low heat until chips melt:

2 c powdered sugar

2/3 c semisweet chocolate chips

1 stick butter

1 large can of evaporated milk

Simmer for 10 minutes until it’s the consistency of a thick sauce. Let it cool completely.

Pour over bars in the freezer. Remove from the freezer about 30 minutes before serving.