Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

1/2 C butter, softened

1 C brown sugar

2 eggs

2 tsp vanilla

1 C banana, mashed

1 1/4 C all purpose flour

1 C whole wheat flour

1/2 C flax meal

2 tsp baking soda

1 tsp salt

1 C chocolate chips

Cream butter and brown sugar. Add in eggs, vanilla, and banana. Mix in dry ingredients.

Bake at 350 degrees for about 15 minutes.

(note: If you do not use a Silpat, you'll want to grease your cookie sheet.)

Pumpkin Pie Bars

Pumpkin Pie Bars

29 ounce can pumpkin puree

4 eggs

12 ounces evaporated milk

1 1/2 C sugar

1/4 tsp ground ginger

2 tsp cinnamon

1 tsp nutmeg

1 box yellow cake mix

1 C butter, melted

Beat pumpkin, milk, sugar, ginger, cinnamon, nutmeg and pour into a Grande Mold on a Perforated Baking Sheet. Sprinkle yellow cake mix on top and pour melted butter over the top.

Bake at 350 degrees for about an hour.

Cut them while they are warm. Delicious. Super sweet. A dollop of whipped cream would be superb on a piece. Enjoy!

Breakfast Sandwiches

These breakfast sandwiches are super easy to make and are on the healthier side of things. I mean if you go to that fast food joint you'll get a sandwich that has 450 calories and 27 grams of fat. I used whole wheat english muffins, real cheddar cheese, a thin slice of canadian bacon and an egg and a half on my sandwiches and they have is 427 calories with 14.2 grams of fat. Those numbers include a banana. A full meal deal!

Beat about 8 eggs, add salt and pepper then dump the egg mixture into the individual waffle trays. Only fill them 3/4 full as the eggs will expand while they bake. With 8 eggs, you'll fill about 6 spots. Bake them in a 350 degree oven for about 25 minutes. Once they are done place a slice of cheddar cheese on top and let it sit while you give the canadian bacon a quick fry. Assemble your sandwiches, and enjoy!

Roasted Chicken

I often buy a rotisserie chicken from the grocery store to use in a variety of dishes due to ease, but since becoming a Demarle Representative, I have learned a great trick. I place a whole chicken, clear of innards, into one mold on a perforated baking sheet. Shove 3 gloves of garlic into the cavity, sprinkle on 1 tbsp. of Herbs De Province, and place it in a 325 degree oven for about an hour to an hour and a half depending on size.

Cover the first mold with an inverted second mold and you've created the perfect roasting pan. Why not just use a crock pot? When you use two Demarle molds you don't have any chicken goodness stuck to the side to scrape off. Once you've removed the chicken, you simply dump the contents of the mold into the garbage, rinse with hot soapy water, shake it to dry and it's ready to go for the next time.
Once removed from the oven, let it set out for about 10-15 minutes so that the juices redistribute.
Slice into the chicken and enjoy!
Add some roasted vegetables on the side and you have a wonderful, delicious, and healthy meal.

Cinnamon Sugar Apple Cake

Cinnamon Sugar Apple Cake

1 1/2 C brown sugar

1/3 C plus 1 tbsp applesauce

1 egg

1 C Milk with 1 tbsp apple cider vinegar

1 tsp soda

1 tsp vanilla

2 1/2 C flour

1 1/2 C chopped apples

Topping:

1/2 C sugar

1 tsp cinnamon

1 tbsp butter

Preheat oven to 325 degrees. In a small bowl combine 1 C milk and 1 tbsp apple cider vinegar, set aside. In a bowl mix brown sugar, applesauce and egg. Stir in milk and vanilla. Add flour and soda. Combine. Fold in apples, and dump into a Grande Mold. In another bowl, mix sugar, cinnamon and butter until combined. Sprinkle over batter. Bake for 40 minutes or until golden brown.

Oven Baked Chimichangas

Oven Baked Chimichangas

• 1-½ cup Cooked Chicken, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano, Crushed
• ½ teaspoons Chili Powder
• ¼ teaspoons Garlic Powder
• ½ teaspoonsSalt
• ¼ teaspoons Black Pepper
• 5 Scallions, Finely Chopped
• ½ cups Drained And Rinsed Black Beans
• 2 Tablespoons Chopped Cilantro
• ¾ cups Salsa
• 8 ounces, weight Monterey Jack Cheese (shredded)
• 7 Taco-size Flour Tortillas

Preheat oven to 400 degrees. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Add 1/3 cup of the filling to the center of a tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling.

Place the chimi seam-side down on a Silpat that is on a perforated baking sheet. Repeat with the other tortillas. Bake for 23 to 26 minutes or until the chimis are golden and crispy. Serve with diced avocado, sour cream and cilantro.

Enchilada Bake

I got this recipe from a friend. I altered it a smidge and loved it! In fact, my whole family loved it.

Start with a Demarle Mold. Use one with 2 1/2 qt. capacity like the Sunflower or Fluted Square Mold.

In a bowl combine:

1 can black beans, drained

1 C salsa

2 C cheddar, shredded

4 C chicken

2 C cooked rice

1 can olives

Dump in about 1/4 can of enchilada sauce to the bottom of the mold. Layer in corn tortillas (cut a few in half and quarters if necessary). Dump half of the chicken mixture on top of the tortillas.

Add another layer of tortillas and sauce, then layer with the rest of the chicken mixture. Finally, add one more layer of tortillas and the remaining sauce.

If you're like me and forgot to add the olives in the bowl with the rest of the ingredients, you can sprinkle them on, then top with about 1 1/2 C cheddar cheese and 3/4 C Monterey Jack.

Bake at 350 degrees for 30-40 minutes.

To make this off the charts serve it with avocado, sour cream and cilantro!

What do you think? Worth a try?