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im back,,still recovering from a stroke in feb

Avocado Sauce

Avocado Sauce 1 large , ripe avocado 1/3 cup sour cream or yoghurt 1/2 small clove of garlic Juice of 1/2 lemon 1 - 2 tbsp olive oil 1/2 cup (packed) coriander / cilantro, roughly chopped Salt and pepper to taste Combine all ingredients in a food processor, blend until very smooth. Use water to adjust consistency as required. Adjust lemon or lime as required. Should have a bit of tang if intended to be paired with rich, bold flavoured food like Mexican food. Keeps for 4 days in an airtight container - and stays green

Garlic Sautéed Spinach

Garlic Sautéed Spinach 2 bunches spinach (Note 1) 1 tbsp olive oil 2 garlic cloves , finely chopped Salt and pepper Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt). Shake off excess water but do not dry (water droplets helps steam-cook the spinach). Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing. Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted. Remove from heat immediately and sprinkle with salt and pepper and toss once more. Transfer to serving platter and serve. Notes: 1. Spinach is sold here in Australia in bunches. Once the leaves are cut from the stem, the leaves for each bunch amount to about 3 to 4 big handfuls. So use around 8 handfuls of spinach - it wilts by about 80% once sautéed. Recipe will also work with baby spinach but you will need even more because it's more delicate so it wilts even more. I also use this recipe for: Chopped kale, silverbeet / Swiss chard and Asian greens. 2. Scaling recipe (click on servings and slide) - best to cook spinach in batches OR use a very large wok!

Asian Mushroom Ramen Noodles

Asian Mushroom Ramen Noodles 2 packets ramen or other instant noodles , uncooked, discard seasoning (Note 1) 1.5 tbsp vegetable oil (or other neutral flavoured oil) 14 oz mushrooms , sliced (any type) 2 garlic cloves , minced 2 tsp sesame oil (or more oil) (Note 2) 5 green onion stems (shallots/scallions) 1 1/4 cups (315 ml) water, plus more as needed SAUCE: 1 tbsp dark soy sauce (Note 3) 1 tbsp Oyster sauce (or Hoisin, Note 4) 2 tsp Hoisin sauce (or more Oyster sauce) 1 tbsp mirin (Note 5) Mix Sauce ingredients in a small bowl. Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part. Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes. Add the garlic and sesame oil, cook until mushrooms and garlic are golden. Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised. Push mushrooms to the side to make a big well in the centre. Add water then squidge noodle cakes in. Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles. Add green part of green onions and toss well, adding more water if needed to make it saucy. Serve immediately! Notes: 1. Instant or Ramen Noodles - Make this recipe with any instant noodles like ramen or 2 minute noodles. Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (though you could break them). Discard seasoning packet. 2. Sesame oil - Use toasted sesame oil if you've got it, otherwise untoasted is fine (brown sesame oil = toasted, yellow / clearish = untoasted) 3. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter. 4. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately! Can sub with more Hoisin. 5. Mirin - a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in most large supermarkets, or at Asian grocery stores. Can sub with Chinese cooking wine, dry sherry. Non alcoholic sub: use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin. 6. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer. 7. SCALING recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.

Really Quick Broccoli Pasta

Really Quick Broccoli Pasta 12 oz dried short pasta (I used small shells) 2 broccoli heads (BIG!) 1 cup (100g) shredded cheese (or more!) PASTA SAUCE (NOTES FOR SUBS): 2 tsp lemon zest 2 tbsp lemon juice (or more!) 5 tbsp extra virgin olive oil 1/3 cup (30g) parmesan, finely grated 2 garlic cloves , minced 1 tsp mixed dried herbs (or fresh!) 1/2 tsp+ red pepper flakes 1 tsp sugar 3/4 tsp salt 1/2 tsp pepper SERVING: More parmesan Boil a large pot of water with 2 tsp salt, add pasta. WHILE PASTA IS COOKING: Chop broccoli into small florets. Place Sauce ingredients in a jar with lid. Add broccoli into water 1 - 2 minutes before pasta is cooked. SCOOP OUT 1 cup pasta cooking water. Add 1/2 cup pasta water to Pasta Sauce jar, shake. Drain pasta and broccoli, put back into same pot on turned off stove. Pour over Sauce, add cheese. Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan. Notes: This recipe will serve 4 as a main or 6 to 8 as a side. To scale recipe, click Servings and slide. Recipe substitutions: Pasta - any short pasta is fine here, macaroni/elbow, twirls, penne, ziti, orecchiette etc. Broccoli - this dish can take loads of broccoli, and still worth making even if you're a bit short (or scale recipe down - click on servings and slide). Cheese - any melting cheese fine here, preferably flavoured like cheddar, Monterey Jack, tasty, gruyere, Swiss. Mozzarella also fine but you'll probably need more salt. Parmesan - store bought pre grated fine in this recipe. OK if you don't have (as long as you have shredded cheese!) Lemon - not intended to be a full on lemon pasta, but the subtle tang and hint of lemon is terrific. Feel free to jack up the lemon flavour. Subs: 1.5 tbsp more oil or a mild vinegar like white wine vinegar, champagne vinegar, even rice wine. Garlic - could stir through green onions instead, or add 1/2 tsp garlic or onion powder into Sauce. OR finely grate any onion and add 2 tbsp it into dressing (juices and all). Herbs - mixed herbs includes a bit of rosemary, thyme, parsley, oregano, dried basil. Feel free to use any you want, skip it, OR use fresh herbs 1/2 cup sliced fresh basil right at the end would be amazing 1/4 - 1/2 cup chives, parsley 2 tbsp oregano Red pepper flakes - for touch of heat, totally optional Sugar - totally optional (takes edge off the sour)

Lime Marinated Grilled Chicken

Lime Marinated Grilled Chicken CHICKEN MARINADE 1.2 - 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1) Zest of 1 lime (zest before juicing) 4 tbsp lime juice (1 - 2 limes) 2 garlic cloves , minced 3 tbsp brown sugar 1/4 tsp pepper 1 tbsp olive oil 2 tbsp finely chopped cilantro/coriander (optional) 1 tbsp fish sauce (OR 2 tbsp soy sauce) (Note 2) COOK 1 - 2 tbsp olive oil Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh). Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs - Note 3) Remove chicken, discard Marinade. Cook using one method below. TO COOK (COOKED INTERNAL TEMP 165F/75C) STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!). BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!). OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking. REST AND SERVE: Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes. Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve! Notes: 1. Chicken - chicken breast pictured in post. Marinade is especially great for breast because it adds juiciness and caramelises the surface. Also terrific with boneless thigh, and any other cut of bone in skin on chicken, but see notes for adjusted cook times and methods. 2. Fish sauce is better than soy because it has deeper, more complex flavours. Adds depth of flavour to this otherwise simple marinade, but does NOT make it taste fishy! Sub with soy - but use more (1.5 tbsp) because soy doesn't have as complex flavours as fish sauce. Soy - use light or all purpose, do not use dark soy (too strong) 3. Marinating time - Lime juice will make the surface of skin white with 24 hour marinating time but it won't break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time - after this, chicken will start to break down. Prepare ahead, place the chicken and marinade in a ziplock bag in the freezer straight away, then defrost in the fridge overnight, during which time the chicken will marinate. 4. Optional extra flavourings: chilli is fantastic in this. Add finely chopped fresh chilli or chilli paste added to the marinade.

Seasoned Baked Potato Wedges

Seasoned Baked Potato Wedges 2 lb / 1 kg potatoes , peeled (4 large ones) (Note 1) 3 tbsp olive oil SEASONING 1 1/2 tsp paprika 1 tsp garlic powder 1/2 tsp onion powder (or sub with more garlic powder) 1 tsp salt 1/2 tsp pepper TO SERVE (OPTIONAL - BUT HIGHLY RECOMMENDED FOR OPTIMAL EXPERIENCE!) Sour cream and Sweet chili sauce Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish Avocado Dipping Sauce Preheat oven to 220°C/430°F (200°C/390°F fan/convection) Mix the Seasoning ingredients. Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges. Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands. Spread out on tray, ensuring cut side lies flat on the tray. Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy. Serve immediately! Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli. Notes: 1. Potatoes - I've found over the years that you can make great crunchy wedges with starchy OR all rounder, medium starch potatoes. The only ones that don't work are really waxy potatoes, so just avoid them! Australia - the common dirt brushed potatoes are the best. These are a great all rounder. DO NOT use desiree (the red ones) - these are waxy, suitable for potato salad. US - Russet, Idaho and Yukon Gold are great! UK - Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets. 2. Freezing! I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again.

Green Bean Salad

Green Bean Salad 1 lb green beans , trimmed 1 tomato , diced 1/4 red onion , finely diced DRESSING 1 1/2 tbsp lemon juice (or white wine vinegar) 3 - 4 tbsp extra virgin olive oil (adjust to taste) 1 tsp dijon mustard 1 garlic clove Salt and pepper GARNISH Finely chopped parsley (optional) Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using. Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and boil beans for 60 seconds - no more! Drain and plunge in ice cold water (or run under cold tap water) to stop them from cooking. If making ahead, leave in the colander to dry before transferring to the fridge. To serve, pile the beans on a plate, top with tomato and red onion, drizzled over dressing. Sprinkle with parsley if using.

Smashed Cucumber Salad

Smashed Cucumber Salad 1 lb cucumbers (4 medium or 2 long cucumbers, Note 1) 3/4 tsp salt 2 tbsp coriander/cilantro , roughly chopped 1/4 cup green onions , sliced DRESSING: 1.5 tbsp rice vinegar 2 tsp sesame oil , toasted (Note 2) 1.5 tsp ginger , freshly grated 2 tsp soy sauce 1/2 tsp sugar Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can. Cut into 2.5cm/1" chunks then place in a bowl. Sprinkle with salt, toss, leave for 20 minutes. Drain excess liquid in the bowl. Shake or mix Dressing well. Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately. Notes: 1. Cucumber type - use 2 long cucumbers (Telegraph/English Cucumbers) or 3 medium standard cucumbers (called "Lebanese" cucumbers in Australia, these are the most common variety). 2. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find. 3. Coriander is optional. Green onion is ideal - can sub with finely sliced red onion, eschallots/shallots/French onions or chives.

Lo Mein Noodles

Lo Mein Noodles 1.5 tbsp vegetable or peanut oil 2 garlic cloves , finely minced (Note 1) 1/2 onion , finely sliced 10oz chicken or other protein , sliced 0.5cm / 1/5" thick (Note 2) 2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3" batons 1 large red capsicum / bell pepper , sliced (or 2 small) 6 green onions , cut into 5 cm/2” lengths 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried) 1/4 cup (65ml) water SAUCE: 4 tsp cornflour / cornstarch 2 tbsp dark soy sauce (Note 4) 2 tbsp soy sauce or light soy sauce (Note 4) 1 tbsp Chinese cooking wine or Mirin (Note 5 subs) 1 tsp white sugar (omit if using Mirin) 1/2 tsp sesame oil , toasted, optional (Note 6) 1/4 tsp white pepper (sub black) GARNISH (OPTIONAL): Green onion , finely sliced Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients. Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat. Heat oil in a wok or large heavy based skillet over high heat until smoking. Add onion and garlic, stir 30 seconds. Add chicken, stir until white on the outside, still raw inside - 1 minute. Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked. Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds. Add green onions, toss for another 1 minute until all the noodles are slick with sauce. Serve immediately, garnished with extra green onions if using. Notes: 1. Garlic - don't use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it - even sliced is enough. 2. Proteins - how to cook & cut: Beef, pork, turkey - slice and cook per recipe Ground / mince meat - cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe. Hard tofu - cut into 1 x 4cm / 1/3 x 1.5" batons, cook per recipe. Prawns/shrimp - use small peeled, cook per recipe. More veggies - use another 2 1/2 cups chopped veggies. 3. Lo Mein noodles are fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8" thick, sold in the fridge section of grocery stores. Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet. Note - Lo Mein is still delicious made with ANY type of noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!). 4. Soy Sauces: Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below) Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such. 5. Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp. 6. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup 1 tbsp olive oil 1 onion , diced (brown, white, yellow) 1 red capsicum/bell pepper , large, diced 3 cloves garlic , minced 3 cups (750ml) chicken broth/stock , low sodium 28 oz canned black beans, drained (2 cans, or other beans, Note 1) 28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn) 28oz crushed canned tomato OR 700g tomato passata (Note 2) 1 lb chicken breast SPICES 1 tbsp dried oregano 2 tsp cumin powder 2 tsp paprika powder 1 tsp each onion powder and garlic powder (or 2 tsp of one of them) 1 tsp cayenne pepper (optional, adjust spiciness) 1 tsp each salt + black pepper TOPPINGS Shredded cheese (recommended) Sour cream or yogurt (recommended) Coriander/cilantro (recommended) Lime wedges (recommended) Avocado, diced Corn chips or tortillas , for dunking Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent. Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function). Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge. Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove). Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper. Ladle into bowls and serve with Toppings of choice! Recipe Notes: 1. Beans - You can use red kidney beans instead of black beans, or 1/2 cup of dried beans. 2. Tomato passata is pureed plain tomatoes that is the consistency of a thick, smooth liquid, not like a paste or sauce. In Australia it is found in the pasta section of supermarkets and costs around the same as canned tomatoes. 3. Stove - simmer on stove for 40 min on medium low, remove chicken and shred. Simmer soup for further 20 minutes, then return shredded chicken into pot then serve. 4. Storage - cooked soup will keep in the fridge for 5 days. Or freeze for up to 3 months - it freezes perfect (soup only, not toppings).

Easy Chocolate Brownies

Easy Chocolate Brownies 14 tbsp unsalted butter (1 3/4 US sticks) 1 1/4 cups dark chocolate chips (7 oz) (Note 1) 1 cup (175g) brown sugar , loosely packed 3 eggs , lightly beaten 1 tsp vanilla extract 1/2 cup (75g) plain flour 1/4 cup (30g) cocoa powder Pinch of salt 6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2) ALTERNATIVE STIR IN 1.5 cups roughly chopped walnuts (or other nuts) Preheat oven to 180°C/350°F (160°C fan forced). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2). Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten. Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan. Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos). If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes. Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months. Notes: 1. Chocolate - Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Also use cooking chocolate bars for the add in chunks (though eating chocolate will work here too, just that not all types/brands will melt so you get a smooth molten ooze like you see in the video) 2. Lining pan - Have overhang so you can lift the brownies out of the tin. 3. Baking measures - Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes on my blog, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups. 4. Storage - airtight container for 4 days, refrigerate only if it's very hot. Or freeze for up to 3 months.

Salad Dressing

Salad Dressing 1 tbsp any vinegar or lemon juice (my favourite is cider vinegar) (Note 1) 3 tbsp extra virgin olive oil or other neutral oil 1/2 tsp Dijon Mustard (or other non spicy smooth mustard) 1/2 tsp EACH salt and pepper OPTIONAL FLAVOURINGS - CHOOSE: 1/2 - 1 small garlic clove* , pressed through crusher or smashed (Note 2) 1 tsp lemon zest* 1/4 tsp sugar (Note 3) 1 tsp honey (Note 3) Finely chopped fresh herbs 1/2 tsp dried herbs* Pinch of red pepper flakes Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves. Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad. Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge - just give it a good shake before using. Big batch - click servings and slide. Use to dress any fresh salad (make sure leaves are dry otherwise it won't stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving. Notes: * These are my favourite flavourings that I use most frequently. Though when I use good extra virgin olive oils, I tend to leave the dressing plain to let the flavour of the oil shine through. 1. Vinegars - the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to: Apple cider vinegar (my most used) White wine vinegar (2nd most used, use a touch more as it's milder) Balsamic Red wine vinegar, sherry vinegar, champagne vinegar Plain white vinegar (most sharp, so you may need touch more oil) Rice wine vinegar 2. Garlic - Either press 1/2 a clove through a crusher and add into jar. OR burst it open by smashing with side of knife or similar, then leave in dressing for 20 min or so for a lovely garlic "perfume" (restaurants do this because they prefer not to have garlic "bits" in the dressing). 3. Sugar and honey can take the sharp edge off dressings without using more oil. Don't use BOTH, use one! 4. Fresh herbs - amount required depends on what you use. Use more of subtle herbs (parsley, dill, chives) and less of stronger tasting ones (sage, thyme, rosemary). 5. Dried herbs - I like using oregano (very Greek!) or thyme, or combo of both. Or mixed dried herbs. 6. BIG batch - scale it up and keep it for weeks in the fridge, just give it a good shake before using. BUT just be mindful of shelf life if you add fresh garlic (3 days) or herbs (will go brown in a few days).

Extra Crispy Corn Fritters

Extra Crispy Corn Fritters 1/4 cup flour , plain / all purpose 1/4 cup cornflour / cornstarch 1/4 tsp baking soda (or 3/4 tsp baking powder) 1 egg 2 tbsp milk (any type) 2 cups fresh corn kernels , raw (2 cobs) (canned or frozen also fine - Note 1) 1/2 cup parmesan , finely grated 3/4 cup green onions , sliced 1/2 cup coriander/cilantro , roughly chopped (sub more green onion) FOR COOKING: 1/2 cup vegetable oil Oil spray SERVING - CHOOSE: Avocado sauce Sour cream, ketchup (don’t judge until you’ve tried it!) Preheat oven to 120°C / 250°F and set a wire rack on a baking tray. Place flour, cornflour and baking soda in a bowl, mix to combine. Add egg and milk, mix until incorporated (batter will be lumpy and thick). Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter. Add enough oil into the skillet so it just covers the base. Heat over medium high heat. Spray the underside of a spatula with oil (so batter won’t stick when you flatten). Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet. Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes. Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary. Serve with sauce of choice for dunking! Recipe Notes: 1. Corn - fresh is best for both flavour and crispiness. For canned corn, drain then do everything you can to dry those corn kernels as best you can (I have resorted to spread out on tray and 5 minutes in the oven). Same for frozen (thaw then dry).

Minestrone Soup

Minestrone Soup 1 tbsp olive oil 150g / 5oz bacon , finely chopped 1 onion , chopped 2 garlic cloves , minced 800g/ 28oz crushed tomato (or 700g passata) 2 cups chicken stock/broth , low sodium 2 cups water 3 tbsp tomato paste 2 tsp Worcestershire sauce 400g/ 14oz canned kidney beans , drained 1 tsp EACH salt and pepper 1 cup small pasta , like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta 1/4 cup parmesan , grated MINESTRONE VEGETABLES (NOTE 1): 1 celery rib* , chopped 1.5cm / 1/2" pieces 1 large carrot* , peeled and diced 1.5cm / 1/2" pieces 1 zucchini* , chopped 1.5cm / 1/2" pieces 1 potato* , cut into 1.5cm / 1/2" pieces (peel if needed) 100g / 3oz green beans* , trimmed then cut into 2cm / 3/5" lengths 2oz/ 60g baby spinach (or frozen spinach, kale or similar - can leave out) FOR SERVING - OPTIONAL: More parmesan Chopped parsley Crusty bread for dunking! Heat oil over high heat in a very large pot. Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion. Cook until onion is translucent and bacon is light golden ~ 2minutes. Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour. Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper. Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently. Simmer 20 minutes, then add potato and beans. Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes. Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper. Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top! Notes: Any vegetables - use any vegetables you want that are suitable for cooking in soup form. Add them into the pot based on how long they take to cook. Vegetarian option - skip the bacon, use vegetable rather than chicken stock. Then give the broth a flavour bump with one of these options: Increase parmesan to 3/4 cup (75g) Add 2 tsp Vegeta (or other vegetable stock powder) instead of salt (then add salt at end to taste) (For meat free vegetarians) Use 3 anchovies (finely chopped) or 2 tsp anchovy paste - add it halfway through cooking onion, it will dissolve. Adds a good hit of umami into broth, no sign of fishiness once simmered Storage - if you use small pasta and cook it for 1 1/2 minutes less than per packet time (as per recipe directions), then it keeps fine in the soup broth. Keeps for 3 to 4 days - pasta does absorb liquid so it gets thicker, almost stew like. You can add a bit of water to thin it out, but not too much because it will dilute flavour. Consider it a soup on day 1, Minestrone Stew on day 2 and beyond! Freezes well too - cool, freeze, thaw, reheat using preferred method.

Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms 500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello) 50g / 3 tbsp unsalted butter , melted 1 tbsp olive oil 2 garlic cloves , finely minced 1/2 tsp each salt and pepper OPTIONAL FINISHING FLAVOUR: 1 1/2 tbsp lemon juice 1 tsp fresh thyme leaves (parsley also good for colour) Preheat oven to 220°C/450°F (200°F fan). Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula. Spread on a baking tray and roast for 25 minutes - do not toss or turn. Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately! HOW TO ROAST LARGE MUSHROOMS (EG PORTABELLO) (Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink). Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges). Drizzle over olive oil, sprinkle with salt and pepper. Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps. Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions). Notes: 1. Serving suggestions: Pictured in post with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It's also lovely with mashed potato or anything else to soak up all those juices (even low carb Creamy Mashed Cauliflower!). It doesn't make enough sauce to coat pasta, though you could use a small serving of pasta.

Oven roasted eggplant

Oven roasted eggplant 700g/ 1.2 lb eggplants (2 medium), aka aubergine 3 tbsp olive oil 1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt) 1/2 tsp black pepper Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface). Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper. Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Transfer to serving plate. Delicious served plain, but see below for some finishing options. FINISHING OPTIONS: 1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh). Notes: Peeling - if you're bothered by eggplant skin (which I am not - I don't find it at all chewy), peel "zebra tripes" down the eggplant like this. If you don't leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush - you need some skin to hold it together. Bitterness & salting - In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn't have this problem. I never have. However, if you can't get your head around cooking eggplant without salting it, here's how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe. Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).

Great Roasted Carrots

Great Roasted Carrots 1 kg / 2 lb carrots , peeled and ends trimmed (Note 1) 2 tbsp olive oil 3/4 tsp salt 1/2 tsp black pepper 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2) EXTRA FLAVOURING OPTIONS See Note 3 OPTIONAL GARNISH: Fresh parsley Preheat oven to 220°C/430°F (200°C fan). Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width. Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss. Roast 20 minutes: Spread out on tray, roast 20 minutes. Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too) Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray. Sprinkle with parsley and serve! Notes: 1. Carrots - fresh is best. Thawed frozen also works but because they leech more water, they don't brown as nicely. I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don't get as much colour as I do, then crank your oven up a bit at the end! 2. Garlic - added partway through baking so you don't end up with burnt black bits through your carrots, it's bitter and not pleasant. Do the same for ginger and dried herbs. Best to use garlic press or finely grate it using a microplane so you get a semi "paste" which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger. 3. MORE FLAVOUR OPTIONS Toss carrots in these before putting in oven: Parmesan - 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp) Parmesan crunch - 2 tbsp parmesan + 2 tbsp panko breadcrumbs Spice Mix of your choice - 1.5 to 2 tsp Dukkah - 2 tsp Moroccan - 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder Everyday seasoning - 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder Five Spice - 1/2 tsp (for subtle) Add these at the 20 minute toss mark: 2 tsp ginger, finely grated using microplane 1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix) 1 tsp cumin seeds Add these at the end: Squeeze of lemon juice (or lime!) One of the sauces below Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme Toasted nuts (almonds, pine nuts, walnuts go especially well) Fresh sprinkling of parmesan 3. Extras! Tahini sauce to make an Ottolenghi-like salad: 1/4 cup (55g) tahini, 2.5 tbsp water, 1.5 tsp honey, 1 tbsp lemon juice, 1/2 garlic clove (pressed through garlic crusher or super finely minced), 1/4 tsp each salt and pepper Mix well until it comes together. Either drizzle over piled up carrots, OR spread sauce on platter, pile carrots on top. Sprinkle with toasted flaked almonds (or chopped) or pine nuts, plus coriander/cilantro (or chives, parsley or green onion). Lemon Yogurt Sauce - quick way to dress it up, mix and dollop on pile of carrots or serve on side: Mix 1 cup, 1 clove garlic (pressed through garlic crusher or super finely minced), 2 tbsp extra virgin olive oil, 1 - 2 tbsp lemon juice (to your taste), 1/4 tsp each salt and pepper (plus more to taste).

Swiss Mushroom Burgers

Swiss Mushroom Burgers 4+ BIG mushrooms - like portobello, BBQ flat mushrooms (20% larger than buns, or buy multiple per burger) (Note 1) 30g / 2 tbsp unsalted butter 2 garlic cloves , finely minced 1/2 tsp each salt and pepper 1/2 tbsp olive oil 4 slices swiss cheese (or any other cheese slice of choice) ONIONS (OR USE RAW RED ONIONS) 3 onions , cut into 0.7cm / 1/3" rings 1 tbsp olive oil 1/4 tsp each salt and pepper PINK BURGER SAUCE 2/3 cup mayonnaise (or sour cream + pinch of salt) 2 tbsp ketchup 1 - 3 tsp Sriracha (adjust spiciness to taste) BURGERS (NOTE 2 FOR MORE OPTIONS) 4 buns or rolls (I like brioche) 8 - 12 lettuce leaves 2 tomatoes Preheat oven to 220°C/450°F (200°F fan). Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir. Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug. Olive oil: Drizzle with olive oil. Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce) Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese. Toast buns: Place split buns in the oven at the same time - to lightly toast. ASSEMBLE BURGERS Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour! PINK SAUCE Mix together, use per recipe. ONION Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper. Notes: 1. Mushrooms - look for mushrooms about 15% larger than the bun, or if you can't find large ones, get 2 per burger, or 1 1/2 per burger. Small mushrooms - if you can only find normal button or Swiss Brown/Cremini mushrooms, get 200g/7oz per burger, slice 0.5cm / 1/5" thick, and cook in 2 batches in a large skillet with 60g / 4 tbsp butter and 2 garlic cloves, minced (ie halve these for each batch). Cook on high heat until golden, then push into a mound for each burger. Top with cheese, pop under grill (or cover with lid) to melt cheese. Transfer to burger, 2. More burger options: Avocado (scoop, smush, can use instead of Pink Sauce) beetroot (it's an Aussie thing - use canned sliced) sunny side up fried egg bacon 😎 pineapple (if you must) BBQ marinated vegetables (so SO good) Sauces (alternatives / extras) - ketchup, sriracha, any chilli sauce, plain mayo, aioli, mustard

Green Beans in Creamy Parmesan Sauce

Green Beans in Creamy Parmesan Sauce - with bacon! 150g/ 5oz bacon , chopped (use streaky, not lean) 2 garlic cloves , finely minced 500g/1lb green beans , trimmed, cut into ~5cm / 2" pieces 1/2 cup chicken or vegetable stock / broth , low sodium 1 cup cream , heavy/thickened (Note 1) 1/2 cup parmesan , finely grated (best to grate your own) Black pepper , freshly ground Place bacon in cold skillet, then turn the stove on high. (Note 2) Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon. Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil). Add garlic and stir for 10 - 15 seconds until light golden. Add green beans and stir to coat in garlicky bacon fat. Add chicken stock, stir, bring to simmer then cover with lid. (Note 3) Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking (it will cook more). There should be some liquid left (if not, that's ok too) Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick. (Note 4) Taste and add salt if needed (I don't find it needs more). Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like. Notes: 1. Lower fat alternatives - evaporated milk or light cream. If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 tsp water and stir that in. 2. Bacon into cold pan - bacon fat renders out better (ie melts) if you start with a cold pan because the fat starts to melt as the skillet heats up. This means you don't need any extra fat to cook the bacon. In contrast, if you use a preheated skillet, you will need a bit of fat so the bacon doesn't stick when you first add it (bacon fat does get released, it just works better starting with cold pan). 3. Pan lid - pictured lid in video isn't made for the skillet used. Just use any lid around the size of the skillet, doesn't matter if some steam escapes. More suggestions: baking tray, foil. 4. Sauce thickness - it gets thicker once it cools a bit. I like the sauce to be syrupy so it doesn't stick to the beans thickly which I find a bit too rich for my taste. But if you want the sauce to coat the beans thoroughly, just simmer the cream sauce for another 1 - 2 minutes. You can make it so thick that the beans are literally completely covered in the sauce.

Mushroom Pasta

Mushroom Pasta CHOOSE PASTA 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1) 160g/6 oz long pasta - spaghetti, fettucine (Note 1) GARLIC BUTTER MUSHROOMS FOR PASTA 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick (Note 2) 50g / 3 tbsp unsalted butter , separated 1 tbsp olive oil 2 garlic cloves , finely minced 1/2 tsp each salt and pepper 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated) TO SERVE Parsley , finely chopped Parmesan cheese , grated PASTA Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms. Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta. MUSHROOMS Melt half butter and all oil in a large skillet over heat. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes. Halfway through cooking, add salt & pepper. Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden. Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water. Taste and add more salt and pepper if needed. Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese. Notes: 1. Pasta - you need slightly more if using short pasta for equivalent serving size. Pictured in post: spaghetti and orecchiette. Orecchiette are shaped like mini bowls and are sold at all major supermarkets in Australia, same price as more common pastas. I like using them for mushroom pasta because I like to scoop up the pasta with the mushrooms - also fabulous with this Sausage Pasta in creamy tomato sauce. 2. Mushrooms - any slicable type fine here. Fabulous with plain button mushrooms, extra good with Swiss Brown/Cremini. 3. Variations: Thyme also goes really well with this pasta because mushrooms + thyme = best mates. Sometimes I will add a splash of cream to the mushrooms, but it's not a make or break, just a "nice to have when you're feeling indulgent". 4. Butter - I provide a range for butter quantities because - well, the more the better. But the minimum is 2 tbsp of butter + 1 tbsp olive oil, otherwise the pasta starts to get dry. No need to measure accurately, just eye ball it! 5. Reheating - Pasta always dries out when refrigerated overnight. For the best reheating option, reserve about 1/4 cup of pasta cooking water. Sprinkle cold pasta with 2 tbsp, then microwave reheat, toss well. Resurrected to near perfect juiciness!

Lightly Sweet ‘n Salty CRISPY Butter Popcorn

Lightly Sweet ‘n Salty CRISPY Butter Popcorn POPCORN: 2/3 cup popping corn 2 tbsp clarified butter or ghee , or oil, for stovetop popcorn(Note 1) "POPCORN SALT": 1 tbsp salt (you won't use it all, Note 2) FLAVOURINGS: 3 tbsp clarified butter or ghee , melted (Note 1) 1/2 tsp Popcorn Salt (per directions below) 2 tbsp icing sugar / powdered sugar POP POPCORN Pop the kernels using your method of choice – either popcorn maker or stove (see next section) STOVETOP POPCORN Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop – this means the oil is now hot enough. Quickly remove test popcorn. Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly. Cover with a lid and return to heat. Once the popping really gets going, shake the pot gently once. Done! Remove from heat when the popping largely stops (3 seconds between pops) and transfer to a (very!) large bowl. "POPCORN SALT" Place salt in a mortar and pestle then grind into a fine powder. You could also do this using a spice grinder. You won't use it all, but it's harder to work with a smaller quantity than this. SPRINKLE & TOSS! Drizzle melted clarified butter all over the popcorn surface. Sprinkle with half the salt, then use small sieve to dust with half the icing sugar. Toss very well in large bowl. Then sprinkle with remaining salt and dust with remaining icing sugar. Toss well again. At this stage you can add more sugar or salt, to your taste. The above quantities make it slightly salty and lightly sweet which to me is the perfect balance! Notes: The secret to popcorn that stays crispy is to use clarified butter or ghee (same thing). It’s butter with all water removed so it has a more intense butter flavour and it won’t make your popcorn soggy. Clarified butter & ghee firms up to a peanut butter like consistency when cool in the pantry, and into a very hard paste in the fridge. Just scoop and melt in the pot. You’ll find ghee sold in jars in the Indian section of large supermarkets (Coles/Woolies) and Indian grocers. Or make your own – it’s super easy and cheaper, lasts for 3 months in the pantry and you will use it to pan-fry and roast everything! In Europe/UK, clarified butter in jars is also quite common. “Popcorn Salt” – You need to grind salt into a fine powder otherwise it won’t stick to the popcorn, it all ends up in the bottom of the bowl. Storage – Transfer to airtight container as soon as it has fully cooled. It will stay quite crispy for days! Stovetop popped popcorn is crispier than air-popped (ie. popcorn maker). Reviving popcorn: If your stored popcorn is softer than you’d like on retrieval, bake it at 110C/230F for 30 minutes (you can fill the pan 5cm/2″ deep), no stirring required. This makes it super crispy again!

Leftover Celery Salad

Leftover Celery Salad This is a really handy and quick recipe to use up leftover celery 5 ribs celery 3 tbsp dill , finely chopped 2 tbsp parsley , finely chopped 1.5 tsp caraway seeds 2 1/2 tbsp white wine vinegar , red wine vinegar or cider vinegar 3 tbsp extra virgin olive oil 2 tsp sugar 1/2 tsp salt 1/4 tsp black pepper Remove the leaves from the celery and trim off the dirty base. Finely slice on the diagonal into 4mm / 1/6″ slices. Toss in a bowl with remaining ingredients. Set aside for 10 minutes before serving. Keeps for up to 3 days in the fridge – the celery softens and becomes even more pickle like. Recipe Notes: Herb alternatives – if you don’t have fresh dill and caraway seeds, try mustard seeds and a pinch of pepper flakes, or toasted coriander or cumin seeds for a Middle Eastern/Indian spin.

Salted Caramel-Stuffed Brownies

Salted Caramel-Stuffed Brownies BROWNIE 7oz unsalted butter 7oz dark chocolate / semi sweet chocolate chips (Note 1) 1 cup brown sugar 3 eggs , lightly whisked 1 tsp vanilla extract (or essence) 1/2 cup flour , plain/all purpose 1/4 cup cocoa powder 1/8 tsp salt SALTED CARAMEL 14 oz can sweetened condensed milk 2 tbsp golden syrup or maple syrup (Note 2) 2 oz unsalted butter 1 tsp salt Preheat oven to 180°C/350°F (all oven types). Butter and line a 20cm / 8" square tin with parchment / baking paper. SALTED CARAMEL Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute. When it is heated (ie. when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes, ensuring the base doesn't catch (Note 3). It should be a pale golden colour. Remove from stove and whisk for 30 seconds. Place lid on, set aside and keep warm. BROWNIES: Melt chocolate & butter: Place chocolate and butter in a bowl. Microwave in three 30 second bursts on high, stirring in between bursts, until melted and smooth. Add sugar, eggs, vanilla: Add the sugar, eggs and vanilla extract to the chocolate mixture and mix well to combine. Add dry ingredients: Sift in the flour, cocoa powder and salt. Mix until smooth and combined. Reserve some batter: Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin. Pour over caramel: Pour the Salted Caramel over the brownie batter, getting as much coverage as you can (as you can't easily spread the caramel once poured). If caramel has cooled and is no longer pourable, reheat it on stove for 1 minute until runny again. Cover with reserved brownie batter: Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” – they won't be so visible once baked, it's more about spreading brownie batter over the caramel. Bake: Place in the oven and bake for 30 minutes (for very gooey brownie, as pictured) to 35 minutes (for very moist but not super-gooey). Cool: Leave to cool in pan for 10 minutes. Use surplus paper overhang to lift out onto a cooling rack. Cool for a further 20 minutes before slicing. Note: Caramel is a bit gooey when still warm but sets firmer once fully cooled, ie. it will cut through neatly.

Mexican Corn Salad

Mexican Corn Salad 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1) 2 tbsp / 30g butter 2 garlic cloves , minced 1/2 tsp each salt and pepper 1/4 cup mayonnaise (can cut down to 2 tbsp) 1/4 cup sour cream (or yoghurt) 1/2 cup parmesan cheese , finely grated (Note 1) 1 tbsp Jalapeno , deseeded and finely chopped (optional) 1 cup coriander / cilantro leaves , roughly chopped 1 cup green onion , finely sliced (~2 stems) 1/2 red onion , finely chopped 2 - 3 tbsp lime juice , fresh (plus more to taste) GARNISHES 2 oz Cotija or Feta , crumbled (optional) (Note 2) Jalapeno slices, coriander/cilantro leaves, lime wedges , optional Instructions Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw. Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown). Season corn: Add salt and pepper halfway through cooking corn. Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again. Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature. Notes: Corn - you'll get the best results using fresh corn because it's raw and it browns better. But it is still REALLY delicious made with frozen corn - cook from frozen. Canned is not as good because it's so wet, it doesn't brown as well but can work - dry it off as best you can! Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It's like Feta but not as salty. It's just a garnish, so it's not essential. Chipotle or Chili Powder - A touch of Chipotle or US Chili Powder would not go astray here. I don't add them because I think this is super tasty as it is, but a little sprinkle mixed through or on top would be lovely. Variations - Don't feel obliged to strictly follow the recipe for the add ins. You could use normal onion instead of red (but cut it down a bit because it's sharper) or eschallots, or just use more shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy fresh chilli! Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want more/less!

Fantastic Fried Rice

Fantastic Fried Rice 4 cups of rice, cooked 3 tbsps of butter 1 onion, diced 12 oz of frozen peas and carrots ½ cup of soy sauce 3 beaten eggs To start with, melt the butter in a large nonstick skillet and sauté the onion until tender. Next, please mix in the peas and carrots and heat until thawed and tender. Once done, move the vegetables to one side of the skillet and scramble the eggs in the other side. Now that is scrambled, you can mix the eggs and vegetables together then stir in the soy sauce. Finally, be sure to mix in the rice gradually until well combined

CHEESY BACON DIP

CHEESY BACON DIP 3/4 lb thick cut bacon cooked and cut into little pieces 8 oz cream cheese I use 1/3 reduced fat cream cheese 12 oz sour cream I use light sour cream 1 1/2 tablespoons Worcestershire sauce 1/2 cup green onions chopped 1 cup sharp cheddar cheese shredded 1 loaf of round bread I use a rustic Italian or whatever unsliced round bread they have in the bakery section Pre-heat oven to 350. Cook the bacon and cut it into small pieces (alternatively you can cut the bacon and then cook it, this goes faster). Drain the grease from the bacon by draining/cooling the bacon on a plate covered in a few pieces of paper towel. In a bowl mix together the cream cheese and sour cream until smooth, then add the Worcestershire Sauce and mix, then add the green onions, cheddar and bacon and stir until well combined. Hollow out the bread round (making sure to leave the bottom in tact) – I cut a shallow disc-like shape out of the top and the scoop out the sides by tearing pieces out. Set insides/pieces aside for serving. Place hollowed out out of the round bread bowl on top of 2 large pieces of aluminum foil that will cover the dip. Spoon the dip mixture into the hollowed bread bowl, and then wrap with aluminum foil and bake for 45 minutes, remove the foil and bake for an additional 10 minutes. Let cool for 5 minutes, then serve with bread chunks or crackers on the side

CROCKPOT BEEFY POTATO TACO CASSEROLE

CROCKPOT BEEFY POTATO TACO CASSEROLE 1 lb ground beef 2 cloves garlic minced 1 oz packet taco seasoning 10.5 oz cheddar cheese soup 4 cups potatoes sliced 2 cups shredded cheddar cheese 1 cup beef broth Brown your ground beef with garlic and drain Place your potato slices in the bottom of a slightly greased 6-quart crock pot Spread your ground beef evenly on top of your potatoes Sprinkle your taco seasoning on top of everything Spoon your soup evenly on top Sprinkle your cheese evenly across the top of the everything Gently pour your beef broth evenly around your crock pot Cover and cook on low for 4-5 hours or high for 2-2.5 hours If desired and using a oven safe crock, place in broiler on high for approximately 90 seconds to brown cheese on top Let it cool for 10-15 minutes before serving

Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes 3 tablespoons butter 3 tablespoons all-purpose flour 1-1/2 teaspoons salt 1/4 teaspoon pepper 1 can (14-1/2 ounces) chicken broth 6 pork rib or loin chops (3/4 inch thick) 2 tablespoons canola oil Additional salt and pepper, optional 6 cups thinly sliced peeled potatoes 1 medium onion, sliced Paprika and minced fresh parsley, optional In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired. In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Test Kitchen Tips A mandoline makes quick work of slicing potatoes and onions. Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful.

Praline Crunch

Praline Crunch 8 cups Crispix cereal 2 cup pecan halves ½ cup brown sugar, packed ½ cup corn syrup ½ cup butter 1 tsp vanilla extract ½ tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

Cinnamon Roll Casserole

Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans 1/4 cup maple syrup Garnish: Icing from cinnamon rolls Maple syrup (if desired) –I found it was sweet enough without it. Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.

COWBOY MEATLOAF AND POTATO CASSEROLE

COWBOY MEATLOAF AND POTATO CASSEROLE 1 package Ore-Ida Steam n’ Mash® Cut Russet Potatoes 1 pound ground lean meat (beef or turkey) 3/4 cup onion, finely chopped 1/3 cup seasoned bread crumbs 1/4 cup Barbecue Sauce, Honey 1 egg lightly beaten 2 teaspoons chili powder 3/4 teaspoon salt 2/3 cup evaporated milk 1 tablespoon butter 1 cup crumbled real bacon 1/4 cup crispy fried onions, canned 2/3 cup Mexican blend cheese, shredded Preheat oven to 375 degrees F then using nonstick cooking, spray coat 9×9 baking dish. In a large bowl, combine together beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Afterwards, gently press into bottom of baking dish. Bake uncovered for 20 to 25 minutes, or until cooked through. And please pour off any excess fat just if needed. Once done, adjust oven to broil and place oven rack 6 to 8 inches from heat source.

Strawberry Bread

Strawberry Bread For the Bread: 3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 teaspoon vanilla extract or almond extract 2 cups all-purpose flour 2 teaspoons baking powder** (see notes) 1/4 teaspoon salt 2 cups diced strawberries 2 tablespoons all-purpose flour For the Glaze: 2 cups powdered sugar 2 tablespoons melted butter 1/3 cup finely diced strawberries 1/2 teaspoon vanilla extract or almond extract 1-2 tablespoons heavy cream or milk** (optional) Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter. Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely. To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth. Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

Cheesy Hamburger Casserole

Cheesy Hamburger Casserole 1 1/2 pounds lean ground beef 1 large onion, diced 1 tablespoon canola oil salt, to taste pepper to taste 1/2 teaspoon oregano 2 cloves chopped garlic 1/2 teaspoon paprika one 28-ounce can pureed tomatoes, or your favorite sauce 16 ounce box macaroni noodles 1/2 cup each grated cheddar and mozzarella cheeses Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks. If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

FRENCH ONION SOUP STUFFED MEATLOAF

FRENCH ONION SOUP STUFFED MEATLOAF For the onions: 1 Tablespoon olive oil 3 onions, halved and thinly sliced ½ Tablespoon fresh thyme or ½ teaspoon dried thyme 1 teaspoon kosher salt ½ teaspoon pepper ¼ cup beef broth ¼ cup red wine For the meatloaf: 2 lbs lean ground beef ½ cup bread crumbs (gluten free if needed) 2 Tablespoons minced fresh parsley 1 teaspoon pepper 1 teaspoon kosher salt 2 eggs, lightly beaten 8 oz mozzarella cheese, shredded, divided Fresh chopped parsley for garnish, optional For the sauce: 2½ cups beef broth ½ cup red wine 3 Tablespoons cornstarch salt & pepper, to taste For the onions: Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. Add thyme, sauté for minute or two, then add the wine and beef broth. Reduce until very little liquid remains. Set aside. For the meatloaf: Preheat oven to 350°F. In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. On a piece of plastic wrap or wax paper, press the meat mixture into a 10×12-inch rectangle. Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan. Sauce – whisk together, bring to boil, simmer till thickened. Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until reduced and thickened.

ITALIAN CHICKEN BAKE

ITALIAN CHICKEN BAKE For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside. SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture. COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse. FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes. SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

SLOW COOKER CHICKEN ENCHILADA CASSEROLE

SLOW COOKER CHICKEN ENCHILADA CASSEROLE 1 1/2 pounds boneless skinless raw chicken breasts 28 ounces can Red Enchilada Sauce or El Pato Brand Ingredients to add at the end: 10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips) 2 cups grated cheddar cheese divided 3.8 ounces can black olives divided Place the chicken breasts in a slow cooker. Pour the enchilada sauce over the chicken breasts. Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat. Shred the chicken breasts using two forks. Add in the strip-cut tortillas and stir until well combined. Add in ½ cup of cheese and olives. Stir until well combined. Press the mixture gently to flatten it out. Sprinkle the rest of the olives and cheese on top. Cover and cook for another 40-60 minutes on low heat. Top each serving with sour cream if you prefer.

EASY SALTED NUT ROLLS

EASY SALTED NUT ROLLS 1 and 1/2 cups all purpose flour 2/3 cup firmly packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup butter, softened 2 teaspoons pure vanilla extract 2 large egg yolks 3 heaping cups mini marshmallows Preheat oven to 350 degrees. In a large bowl, combine the peanuts and Rice Krispies. Set aside. In a medium bowl, mix the cake mix, egg and 1/4 cup of melted butter. Press the mixture into a lightly greased 9×13 pan. Bake for 10-12 minutes. Sprinkle the marshmallows evenly over the hot crust. Return to oven for 3-4 minutes, or until the marshmallows are puffy and just beginning to turn golden. In a medium saucepan over medium heat, combine the peanut butter chips, corn syrup and the remaining butter. Heat and stir until peanut butter chips are melted and the mixture is smooth. Stir in vanilla. Pour the peanut butter mixture over the peanuts and Rice Krispies and stir to coat well. Carefully spread the peanut mixture over the marshmallows. Refrigerate until set.

LAYERED SALAD IN A CAKE PAN

LAYERED SALAD IN A CAKE PAN 1 head iceberg lettuce 1/4 cup chopped purple onion 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup chopped, fresh mushrooms 12 oz. package frozen peas, thawed 2 cups real mayonnaise 2 Tablespoons sugar or honey 1/4 lb. grated cheddar cheese (I like extra sharp) 1 lb. bacon, fried, cooled and crumbled Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan. Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. Repeat with another salad layer, starting with lettuce and ending with bacon. Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

Parmesan Meatloaf

Parmesan Meatloaf 1 lb. Ground beef 1 lb. Ground turkey 1 ½ tsp. Italian seasoning 2 tsp. Minced garlic ¼ C. Bread crumbs 2 Large eggs 1 C. Onion chopped ½ C. Grated parmesan cheese ½ C. Marinara sauce ½ C. Shredded mozzarella Salt and pepper to taste Preheat the oven to 350 degrees. In a mixing bowl, combine the meat, Italian seasoning, minced garlic, bread crumbs, eggs, onion, grated parmesan cheese and salt and pepper to taste. Knead with your hands until the mixture is well combined. Form the meat mixture into a loaf, and put it into a loaf pan. Top the meatloaf with the marinara sauce, and bake for 50 minutes. Remove the meatloaf, top with the remaining cheese, and bake for 10 minutes longer.

ROASTED GARLIC MUSHROOMS

ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

EASY CHEESY TACO STICKS

EASY CHEESY TACO STICKS 1-pound lean ground beef 1 packet taco seasoning mix 1 tube refrigerated Pillsbury pizza dough 5 Colby jack cheese sticks cut in half 1/4 cup butter melted 1 teaspoon garlic powder 1 teaspoon dry parsley Ready the oven and preheat to 215 degrees C or 425 degrees F. Apply cooking spray in a large baking sheet. Place a skillet on the stove and turn the heat to medium. Add the ground beef and cook until brown. Remove the excess grease and add in the taco seasoning. Stir until well mixed. Remove from the heat and let it sit at room temperature to cool. Place the pizza dough on a flat surface. Slice into 5 rectangles and cut into 10 equal triangles. Spoon the taco meat in the middle of the dough and place Colby Jack cheese stick on top. Repeat this method until all the doughs are filled. Roll each dough to make a breadstick. Place the taco sticks on the greased baking sheet. In a small mixing bowl, add the garlic powder, butter, and dry parsley. Stir until well mixed, then brush the mixture on top of each breadstick. Bake inside the preheated oven for 10 to 12 minutes or until the colour turns golden brown. Remove from the oven and serve right away.

HOMEMADE RANCH DRESSING

HOMEMADE RANCH DRESSING 1 ⅓ cups mayonnaise ⅓ cup sour cream ⅓ cup buttermilk 1 tablespoon minced fresh Italian parsley 2 teaspoons sliced fresh chives ½ teaspoon dried dill weed ¼ teaspoon dried tarragon ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon freshly ground black pepper 1 pinch cayenne pepper 1 pinch salt 2 drops Worcestershire sauce Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined. Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.

German chocolate pecan pie bars

German chocolate pecan pie bars 1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted 1/4 cup packed with light brown sugar 1 1/4 cup all-purpose flour (spoonful and flat) Salt 1/2 tsp 3 large eggs 3/4 cup corn syrup 1/2 cup grainy sugar 1 pack semisweet chocolate chips 2 cups coarsely divided pecans Preheat oven to 350 degrees. Line the bottom and sides of the 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 room temperature butter, brown sugar, flour, and salt until coarse crumbs form. Cast blending to a prepared pan; Press firmly to the bottom. Baking until brown, 26-31 min . Permit cooled , 11 min . Meantime, in a big bowl, blend eggs, corn syrup, granulated sugar and melted butter until ingredients are well mixed. Add chocolate chips and walnuts. It spreads over the shell. Bake until set, 25-30 minutes. Cool totaly in the pan before raising it (using foil to lift). Cut into 32 strips (8 rows by 4 rows).

GREEN PEPPER STEAK

GREEN PEPPER STEAK 2 tablespoons olive oil 1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips 2 medium green/red peppers, cut into 2-inch-long strips (about 3 cups) 1 medium onion, cut in half and sliced (about 1 cup) 2 cloves garlic, chopped 1 teaspoon dried oregano leaves, crushed 2 packets concentrated Beef Broth 1/4 cup water Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

Easy Pan O’ S’mores

Easy Pan O’ S’mores 9 Honey Grahams, broken crosswise in half (18 squares), divided 36 Marshmallows, cut crosswise in half, divided 4 HERSHEY’S Milk Chocolate Bars, (1.55 oz. each), chopped HEAT oven to 350°F. PLACE 9 graham squares in single layer on bottom of 8-inch square pan; top with 36 marshmallow halves. Sprinkle with chopped chocolate. Cover with remaining graham squares. TOP with remaining marshmallow halves, cut sides down. BAKE 9 to 11 min. or until marshmallows are puffed and golden brown. Let stand 5 min. before serving.

creamy garlic mushrooms & bacon

creamy garlic mushrooms & bacon 8 ounces (250 g) bacon, cut into strips 2 tablespoons butter 26 ounces (750 g) brown mushrooms, washed (pat dry with paper towel) 1 tablespoon olive oil 1/4 cup dry white wine (or chicken broth/stock) 6 cloves garlic finely chopped 1 1/2 cups (400 ml) heavy cream, (thickened cream or evaporated milk) 1 tablespoon fresh chopped parsley 1 teaspoon fresh chopped thyme Salt and pepper to season 1/2 cup fresh shredded or grated mozzarella 1/4 cup fresh shredded or grated parmesan cheese Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside. In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any). Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (Preheat broiler or oven grill.) Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper. Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese. Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-6 minutes). Serve warm.

No Bake Orange Dreamsicle Lasagna

No Bake Orange Dreamsicle Lasagna 2 cups graham cracker crumbs 1 stick butter melted 8 oz cream cheese softened 1 cup powdered sugar 12 oz Cool Whip frozen whipped topping thawed, divided 2 3 oz Jell-O Orange Jelly Powder 1/3 cup boiling water 2 3.4 oz Jell-O vanilla-flavor instant pudding mix 2 1/2 cups cold milk 1/2 cup canned mandarin orange segments drained In a medium bowl, combine graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up. In small bowl, whisk orange jell-o and boiling water until gelatin has dissolved. In a large bowl make vanilla pudding according to package directions. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally. In a large bowl, combine the softened cream cheese and powdered sugar. Beat in 2 cups of the whipped topping. Spread over cooled crust Pour pudding mixture over cream cheese layer and spread evenly over top. Top with the remaining whipped topping by spoonfuls, and carefully spread until even. Refrigerate for at least 2 hours, preferably overnight. When ready to serve, sprinkle orange segments on top. Cover and refrigerate any remaining pieces.

STICKY BISCUIT CINNAMON ROLLS RING

STICKY BISCUIT CINNAMON ROLLS RING 3 Tbsp. butter, melted 1/3 C. packed light brown sugar 1/4 C. chopped pecans (optional) 2 small tubes refrigerator buttermilk biscuits or 1 tube Pillsbury Grands buttermilk biscuits 1/2 C. pancake syrup 1/2 tsp. cinnamon 1/4 C. chopped almonds (optional) Spray with non-stick spray a fluted pan. Mix syrup and melted butter in a small bowl. In different bowl combine cinnamon, nuts and brown sugar. Pour half of the syrup mixture in the pan. Top with half of the brown sugar mixture. Arrange the biscuits on the bottom closely together to make a ring. Pour the remaining sugar mixtures and syrup on top. Bake for about 20 minutes at 375 degrees. Let cool 1 minute and then serve!

ITALIAN SAUSAGE RIGATONI BAKE

ITALIAN SAUSAGE RIGATONI BAKE 1 lb. ground beef 1 1b. ground Italian “mild” sausage 1 large onion, chopped 1 28oz. can petite diced tomatoes with juice 1 8 oz. can tomato sauce 1 T. minced garlic 1 16 oz. box rigatoni pasta 1 15oz. tub whole mile ricotta cheese 1 egg 12 oz. shredded mozzarella cheese 1/4 C. grated parmesan cheese 2 T. olive oil 3 tsp. Italian seasoning pinch red pepper flakes pinch of salt and pepper dried basil In a large skillet, over med. high heat adds the olive oil and onions and sautés till tender (about 5 minutes), add in the ground beef and sausage, and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice, and tomato sauce. Stir well, add in 2 tsp. Italian seasoning, a pinch of salt and pepper, and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. Italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine, and then add the cooled sauce to the pasta and combine. In a 10×13 deep-sided dish, lightly grease with cooking spray. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.

Chewy Banana Oatmeal Cookies

Chewy Banana Oatmeal Cookies Wet ingredients 1 cup unsalted butter (2 sticks) softened 3/4 cup brown sugar 1/2 cup granulated sugar 1 tsp vanilla extract 1 cup bananas (about 2 bananas) 2 eggs Dry ingredients 1 1/2 tsp cinnamon 1/4 tsp nutmeg 3/4 tsp baking soda 1/2 tsp salt 2 cups all-purpose flour 3 cups old fashioned oatmeal Combine dry ingredients Combine the cinnamon, nutmeg, baking soda, salt, and flour in a large bowl. And set it aside. Combine all the wet ingredients In a separate bowl, mix the softened butter, brown sugar, granulated sugar, and vanilla extract using an electric hand mixer. Now mash up the bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs. Beat that on medium speed until well combined. Add flour mixture to the cookie dough Add in the flour mixture and oatmeal to the butter and mix until all the ingredients are well incorporated. Scoop onto a baking sheet and bake in the oven Line a baking sheet with parchment paper and scoop out mounds of the banana oatmeal cookie dough using a medium cookie scoop. At this point, you can round them balls in your hands or top with chocolate chips (optional). Now bake at 370 degrees Fahrenheit for 10 minutes.

No Bake Strawberry Cheesecake Lasagna

No Bake Strawberry Cheesecake Lasagna 2 1/2 cups graham cracker crumbs divided 1 stick butter melted 1 8-ounce package cream cheese, softened 1 cup powdered sugar 2 8-ounce containers frozen whipped topping, thawed 1 16-ounce container fresh strawberries, divided In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up. In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust. Set 5-6 whole strawberries aside for decoration. Wash, hull, and slice remaining strawberries. Layer the berries evenly on top of the cream cheese mixture. Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight. Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving. * If your strawberries aren’t sweet enough, add the 1/4 cup of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. Mix well and set aside. Do not forget to drain the strawberries, before you place them on.

Chicken Enchilada Nachos

Chicken Enchilada Nachos 3 tablespoons butter, divided 1/4 cup chopped onion 1 jalapeno pepper, seeded and chopped 1 chile pepper, seeded and chopped 2 cloves garlic, chopped 1/2 cup chicken broth 1 skinless, boneless chicken breast half, cubed 1/4 teaspoon chili powder 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon all-purpose flour 2 tablespoons sour cream 1/2 cup shredded pepperjack cheese 2 cups tortilla chips, or to taste 2 tablespoons pico de gallo, or to taste (optional) Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepper jack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo

STRAWBERRY SHORTCAKE CHEESECAKE BARS

STRAWBERRY SHORTCAKE CHEESECAKE BARS Cookie Crust 20 Strawberry Shortcake Oreo Cookies 3 Tbsp unsalted butter, melted Strawberry Cheesecake Filling 12 large strawberries 16 oz. cream cheese, softened 1/2 cup granulated sugar 2 Tbsp all-purpose flour 1/4 tsp salt 1 tsp vanilla extract 2 large eggs 12 Strawberry Shortcake Oreo Cookies, divided Cookie Crust Pre-heat oven to 325 degrees and line an 8-inch square baking pan with aluminum foil so foil is overhanging on two sides. Lightly coat with cooking spray. Put Oreo Cookies in a food processor and blend until they turn into crumbs. Pour in melted butter and pulse a few times until well blended. Put cookie mixture into baking pan and press down into even layer on bottom of pan. Bake for 10 minutes and then remove from oven. Keep oven heated at 325 degrees. Strawberry Cheesecake Filling and Assembly Place strawberries in a blender or food processor and process until strawberries are pureed. You should have about 3/4 cup of strawberry puree (it's OK if it's a little bit less). In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with a hand mixer, beat cream cheese on medium speed for about 1 minute, until fluffy. Add sugar, flour, salt and vanilla and beat until mixture is smooth. Add eggs, one at a time, beating after each addition until smooth. Mix in strawberry puree. Pour batter over crust. Crumble about 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake filling. Bake for about 35-40 minutes at 325 degrees, until edges are turning golden and filling is set, but still a little jiggly in the middle. Remove pan from oven and let cool completely before placing in fridge for at least two hours. Use foil overhang to take bars out of pan. Remove foil from bottom and set on cutting board. Crumble remaining four Oreo Cookies and top cheesecake with them before slicing into squares and serving. Notes Note that you will need two packages of Strawberry Shortcake Oreo Cookies for this recipe. If you can't find Strawberry Shortcake Oreo Cookies, you can use Golden Oreo Cookies and add in crushed freeze-dried strawberries for the strawberry flavor.

4 INGREDIENT BREAKFAST CASSEROLE

4 INGREDIENT BREAKFAST CASSEROLE 1 Pillsbury crescent roll tube (8oz) 1 pound mild breakfast sausage 6 eggs (blended) 2 heaping cups of shredded cheddar cheese Preheat your oven to 350 degrees and grease a 9x13 baking dish. Brown the sausage in a skillet and remove any excess grease with a paper towel. Cover the bottom of your greased baking dish with the crescent dough, squishing the seams together with your fingers. Top the dough with an even layer of the browned sausage. Pour the blended eggs over top, and then sprinkle evenly with a generous amount of cheese. I use 2 heaping cups full! Bake for 30 minutes or until the cheese turns a nice golden brown and the eggs are cooked through.

FRENCH TOAST MUFFINS

FRENCH TOAST MUFFINS 1/2 loaf bread (about 10 slices plus one heel) cut into chunks -You could use old stale bread. You could also use different types of bread for different flavors. 4 eggs 1 1/2 cups milk 4 tbsp sugar (divided in half) 1 tsp vanilla extract 1 tsp ground cinnamon Chop up the bread into bit size pieces. Set aside. Spray 12 muffins tins with non stick spray. In a large bow mix together half the sugar, milk, eggs, and extract. Mix in the bread in the bowl. Use your hands and get dirty. In a separate bowl add 2 tablespoons sugar and 1 teaspoon cinnamon. Mix well. Spoon half of the wet bread into the 12 muffin cups Top with 1/2 teaspoon cinnamon sugar mixture. Spoon remaining wet bread into the 12 muffin cups and top with 1/2 teaspoon cinnamon sugar mixture. Bake in a preheated oven at 350 degrees for about 15 - 20 minutes or until golden brown. Serve with syrup, butter, powdered sugar, or any other of your favorite toppings.

CHICKEN FAJITAS CASSEROLE

CHICKEN FAJITAS CASSEROLE 1 pound cooked boneless, skinless chicken breasts, shredded 1 tablespoon olive oil 1 small green bell pepper, sliced into thin strips 1 small red bell pepper, sliced into thin strips 1 small yellow onion, thinly sliced 1/4 teaspoon salt 8 ounces cream cheese, softened, cut up into pieces for easier mixing 8 ounces shredded cheddar cheese 1 1/2 tablespoons fajita seasoning mix salt and fresh ground pepper, to taste fresh cilantro or parsley, for garnish Preheat oven to 350˚F. Lightly grease a 9×13 baking dish with cooking spray; set aside. Shred the baked chicken breasts and then transfer to a large mixing bowl; set aside. Heat olive oil in a skillet set over medium-high heat. Add strips of peppers and onions to the hot oil; sprinkle with salt and cook for 4 to 5 minutes, or until softened. Stir frequently. Remove from heat and add to the chicken. Set aside. In a large bowl combine cream cheese, HALF of shredded cheese, fajitas seasoning mix, salt, and pepper; mix until thoroughly combined. Add cream cheese mixture to the chicken and peppers; mix until everything is well combined. Transfer chicken mixture to previously prepared baking dish and sprinkle with remaining shredded cheddar cheese. Bake for 25 to 30 minutes, or until hot and bubbly, and cheese is melted. Remove from oven and garnish with chopped cilantro or parsley. Serve

MAKE & FREEZE EGG & SAUSAGE BURRITOS

MAKE & FREEZE EGG & SAUSAGE BURRITOS 1 tablespoon olive oil 1 pound breakfast sausage 1 bell pepper, chopped 1 small onion, chopped 12 eggs ½ cup milk ½ teaspoon each of salt and pepper your favorite shredded cheese salsa (optional) 10-12 medium or fajita sized tortillas In a large skillet, heat olive oil over medium heat. Cook the sausage, pepper, and onion, breaking up the sausage into tiny pieces while cooking. Set aside. In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a large non-stick frying pan over medium heat and melt a tablespoon of butter all over the pan. Add the eggs and scramble until cooked through. Warm the tortillas per the package instructions. Layer ½ cup scrambled eggs, ½ cup cooked sausage, 1-2 Tbsp. shredded cheese and a little salsa on a warmed medium-sized tortilla. Fold up into a burrito. Place each burrito on a baking sheet lined with wax paper and flash freeze in the freezer for at least 30 minutes. Store the burritos in a plastic freezer bag. At breakfast time, place frozen burrito on a plate and cover with a cloth napkin or paper towel. Microwave for 30 seconds. Cut burrito in half and cover back up. Heat for 30-60 seconds or until warm all the way through.

BOMBSHELL BROWNIES

BOMBSHELL BROWNIES 1 cup butter, melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 cup semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

PINEAPPLE CRISP

PINEAPPLE CRISP 1/2 cup packed dark brown sugar 2-1/4 oz. (1/2 cup) unbleached all-purpose flour 7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant) 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces Pinch freshly grated nutmeg Kosher salt 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces 1 Tbs. fresh lime juice 1 Tbs. finely grated fresh ginger 1 Tbs. cornstarch Position a rack in the center of the oven and heat the oven to 375°F. Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling. Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again. Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15 minutes more. Let cool for at least 15 minutes before serving.

CHILI HASH

CHILI HASH 1 pound medium potatoes, cubed 1/2 cup water 1 pound ground beef 1 medium onion, chopped 1 can (15-1/2 ounces) chili starter 1 cup frozen peas 2 tablespoons minced fresh parsley 1/4 teaspoon salt Sour cream, optional Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.

BARBECUE MEAT LOAVES

BARBECUE MEAT LOAVES 1 large egg, lightly beaten 1/2 cup stuffing mix, crushed 3 tablespoons 2% milk 2 tablespoons grated Parmesan cheese 1 tablespoon plus 1/4 cup barbecue sauce, divided 1 pound ground beef Preheat oven to 425°. In a large bowl, combine egg, stuffing mix, milk, cheese and 1 tablespoon barbecue sauce. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. loaves in a foil-lined 15x10x1-in. baking pan. Bake until a thermometer reads 160°, 15-20 minutes. Spread with remaining barbecue sauce before serving. Freeze option: Individually wrap cooled meat loaves in plastic and foil, then freeze. To use, partially thaw meat loaves in refrigerator overnight. Unwrap loaves; reheat in a greased 15x10x1-in. baking pan in a preheated 350° oven until loaves are heated through and a thermometer inserted in center reads 165°. Top each with 1 tablespoon barbecue sauce before serving

CORN QUESADILLAS

CORN QUESADILLAS 1-1/2 cups shredded Monterey Jack or pepper jack cheese 1 cup fresh or frozen corn 3 green onions, thinly sliced 1/4 cup chopped fresh cilantro 2 tablespoons sour cream 1 tablespoon minced chipotle peppers in adobo sauce 4 flour tortillas (8 inches) 1 teaspoon canola oil Guacamole, optional Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil. Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

HOMEMADE CINNAMON BITES

HOMEMADE CINNAMON BITES 1 roll of small canned biscuits 1/4 cup sugar 1 teaspoon cinnamon 1/2 stick butter (1/4 cup) Icing: powdered sugar (maybe a 1/2 cup-ish?) couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want) drop of vanilla Heat oven to 350 degrees Put butter in a pie plate in the oven as it heats and remove when the butter is melted. Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors). Mix together sugar and cinnamon and sprinkle over top. Bake for 15 minutes. While baking, mix together icing ingredients. After removing from oven, drizzle immediately with icing, and serve

CHOCOLATE CHIP PEANUT BUTTER PIE

CHOCOLATE CHIP PEANUT BUTTER PIE 8 ounces cream cheese, softened 1 cup peanut butter 1 cup powdered sugar 16 ounces frozen whipped topping, thawed 1 cup mini chocolate chips 1 Oreo Cookie pie crust Use a mixer to combine the softened cream cheese, peanut butter, and powdered sugar together. Add the whipped topping and fold together. This may take a little work to get it completely combined, but it will happen. Fold in the chocolate chips. Spread into pie crust. Cover and freeze overnight. Slice and serve topped with whipped cream and a drizzle of chocolate syrup, if desired.

Chili Relleno Casserole

Chili Relleno Casserole 27 ounces green chilies 1 can, whole chilies 1½ pounds ground beef 1 onion finely chopped 1 pound grated cheese 12 corn tortillas 16 ounces refried beans TOPPING 4 eggs beaten well ¼ cup flour ½ cup evaporated milk small can 2 teaspoons hot sauce ¼ teaspoon paprika ¼ teaspoon onion powder Prepare a 9x13 inch pan by spraying it with cooking spray, and set aside. In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, and onion powder together, whisk until combined. Set aside. In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes. Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated. Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan. Layer ½ the green chilies over the strips evenly. Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies. Pour egg mixture topping over the top. Spread meat and beans over egg mixture. Sprinkle remaining cheese over the top. Bake at 375 degrees for 45 minutes

BOURBON MEATBALLS

BOURBON MEATBALLS 2 packages (22 ounces each ) frozen fully cooked Angus beef meatballs 3/4 cup packed brown sugar 1/4 cup white vinegar 1/4 cup bourbon 2 teaspoons spicy brown mustard Prepare meatballs according to package directions. In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE 1 package German Chocolate cake mix Ingredients called for on cake mix (eggs, oil, water, etc) 1 (14 oz) can sweetened condensed milk 1 jar caramel ice cream topping 1 (8 oz) container frozen whipped topping, thawed (Cool Whip) 4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too) Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars. I keep this cake in the fridge- it's delicious cold

STUFFED PEPPER SOUP

STUFFED PEPPER SOUP 1 pound ground sirloin 1 green bell pepper, chopped 1 cup finely diced onion 1 (29 ounce) can diced tomatoes 1 (15 ounce) can tomato sauce 1 (14 ounce) can chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon dried sage salt and pepper to taste 1 cup white rice In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

CROCK POT BUTTER CHICKEN

CROCK POT BUTTER CHICKEN 2 tablespoons butter 1 medium onion, chopped 4 garlic cloves, peeled, thinly sliced 2 teaspoons garam masala 2 teaspoons red curry powder 1/2 teaspoon chili powder 1 teaspoon ground ginger 2 tablespoons whole wheat flour 1 tablespoon olive oil 1 can (14 ounces) coconut milk 1/4 cup tomato paste 1 teaspoon salt 1/4 teaspoon pepper 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces Hot cooked rice Optional: fresh cilantro leaves and naan bread Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, about 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute more. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper. Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine. Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.