Special Offer

Special Offer for Free Flexipat®
July 1 - July 15

Host a Cooking Workshop with sales of $500 or more
on my premium dates
OR

Refer someone who becomes
a qualified member of my team

RECEIVE A FREE FLEXIPAT®
$58.27 value
in addition to the July Hostess specials!!

If you'd like to invite some friends over for a fun too-hot-to-cook workshop or know someone who'd like to explore the option earning income on their own schedule,

email me at kristiwathome@gmail.com 

or call me at 360-254-2952

New Recipes

I love to eat out on the patio when the weather allows. Summer arrived yesterday, so I grilled wild salmon with the Demarle lemon/dill seasoning as a rub. Add to that corn on the cob steamed in the microwave with a bit of coconut oil (using the oval Flexipan® and the Octagonal Silpat® as a cover), and all I needed was a salad.

Fresh spinach from the garden with a few slices of tomatoes and vidalia onion dressing worked nicely.

Today I made a GF chocolate cake in the flower mold and topped it with a caramel glaze and roasted almonds.  My last-minute idea for decoration is a bit off-center (either me or the sloping dish), but it looks tasty.

I substituted a frozen banana for the water called for in the recipe and roasted raw almonds (170° for 20 minutes on the flexipat/med PBS) for the topping. The bullet ground them finer than I had in mind, so next time I'll use the food processor. 

The caramel sauce was made with 3/4 C brown sugar and 3T each milk (I used heavy whipping cream) and butter heated in the small DD saucepan on low until the sugar melted. 

Best to cool the sauce a bit before pouring on the cake. Poke holes in the cake with a toothpick before pouring for an even richer taste. 

Fun With Pastry Cutters

I prepared tiny treats for my Bunco group last tonight. I created a Mexican-themed canape and made the strawberry chocolate tartlets from our Desserts cookbook. Both are best served within half an hour of preparation, but are good cold.

First, I thought it would be fun to make canapes with corn tortillas (gluten-free) using the scalloped pastry cutter.  I started with standard unbaked corn tortillas.

I was able to get 4 cutouts from each tortilla. Yes, there was waste, but at a little over $2 for the entire package of tortillas, using 7-8 for this purpose wasn't expensive. And, my dogs were thrilled with the leftover treats. 

I laid them over the back of the mini-tartlet tray and baked them for 10 minutes at 350°. I thought they might  mold around the shape of the tray as they got warm. They did not, so next time I will just do them on the Silpat®.

I chopped about a third of an onion in the food processor, added a can of partially drained black beans, and pulsed until it was creamy (You could use any bean dip). After arranging the mini-tortillas on a Silpat®, I put about a teaspoon full of bean dip on each mini-tortilla and topped it with shredded cheddar and cojack cheese (Any prepackaged Mexican mix would work). I popped them back into the oven until the cheese melted. In the interim, I finely chopped a tomato by hand for the garnish. 

Best served popping hot out of the oven.

The trick to preparing the Strawberry Chocolate Tartlets is to make them uniform. The recipe calls for mid-size berries. If you've noticed, mid-sized strawberries are hard to find unless you pick your own or have a huge number from which to select. Long into the process, I discovered that if you cut off enough of the large berry, it will work just fine. It also leaves you with leftover sliced berries for your cereal in the morning :)  Since many in my Bunco group avoid caffeine late in the day, I made some without the chocolate chips. 

The process is straightforward. After cutting the pastry shapes and putting them into the mini-tartlet tray, cut the stem end of the strawberries, dip the end in sugar, and put them into the shells sugar-side down. Add 3 (or more!) chocolate chips to each. Bake at 350° for 20 minutes.  

Allow to cool a bit before serving.

© 2011 Kristi B. Weber, Independent Representative, Demarle at Home. All Rights Reserved

What if?

What if...

you woke up in the morning and didn't fight traffic to get to work?

What if...

you didn't have to bundle the kids off to daycare?

What if...

you could fit your work schedule around your kids' activities?

What if...

you could always prepare a healthy evening meal for your family?

Would life be easier for you?

What if...

you never had to undercut anyone else to get ahead?

What if...

your boss never, ever did anything but encourage you to be your best?

What if...

  your coworkers went out of their way to help you?

What if...

your job helped other people achieve good things for their families?

What if...

work meant meeting new people and having fun with their friends?

Would you look forward to working?

What if...

your company never cut your pay or laid you off?

What if...

you could choose which promotion you wanted?

What if...

your company trained you for the position you sought?

What if...

your coworkers applauded when you got a promotion and a pay raise?

Would you be more motivated to do a great job?

What if...

this were not a dream and all of this were possible?

Would you love your life?

.

We need to talk.

You can reach me at 360-254-2952 or kristiathome@gmail.com

© 2011 Kristi B. Weber, Independent Representative, Demarle at Home. All Rights Reserved