Mini Corn Dog Muffins

Mini Corn Dog Muffins

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Wisk together butter and sugar. Add eggs and stir well. Add buttermilk and continue to wisk together. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each muffin cup.

Bake for 8-12 minutes at 375 degrees or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini muffins

Mini Banana Muffins

Mini Banana Muffins

Original recipe makes 12 muffins, or 48 mini muffinsChange Servings
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Chocolate Muffins

Chocolate muffins

On the table: 30 minutes
Makes: 24 mini muffins

1 1/2 cups self raising flour, sifted
1/3 cup cocoa, sifted
1/3 cup Sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1/3 cup oil
1 cup low fat milk

Lightly grease 2, 12 hole (2 tablespoon capacity) mini muffin trays.Preheat oven to 200°C conventional or 180°C fan forced.

Combine flour, cocoa and CSR Smart together in a medium bowl.

Mix the vanilla, egg, oil and milk in a separate bowl.

Gently pour the wet ingredients into the dry and lightly fold together until just combined. Over mixing will give tougher muffins.

Divide mixture evenly between each cup of the mini muffin pans. Bake muffins for 15-17 minutes, or until they spring back when gently touched in the centre. Leave in tray for 5 minutes, then gently remove and cool on a wire rack. Dust with sifted icing sugar.

Corn cheese and chive mini muffins

Corn cheese and chive mini muffins

1/2 cup canned corn kernels, drained
3/4 cup tasty cheese, grated
1 1/2 tablespoons chives, chopped
1/3 cup olive oil
2 eggs
3/4 cup milk
2 cups plain flour, sifted
3 teaspoons baking powder

Pre-heat oven to 180°C. In a large bowl, combine 1/2 cup drained, canned corn kernels, 3/4 cup grated tasty cheese, 1 1/2 tablespoons chopped chives, 1/3 cup olive oil, 2 eggs and 3/4 cup milk. Add 2 cups sifted plain flour and 3 teaspoons baking powder, folding in gently until just combined.

Spoon mixture into two lightly greased 12-hole mini muffin pans. Bake for 20 minutes or until golden. Serve warm or cold.

Fettuccine Alfredo

Fettuccine Alfredo

(serves 2-4)
A pasta dish made from fettuccine pasta tossed with parmesan cheese and butter,Fettuccine Alfredo is a popular Italian dish which is very quick to make by following this easy recipe. Surprisingly, traditional Fettuccine Alfredo doesn’t contain mushrooms or ham but I’ve included it in the recipe as that is what we South Africans are used to! Feel free to leave these two ingredients out if you would rather keep it traditional.
Ingredients:
500g dried fettuccine6 tbsp unsalted butter150g sliced cooked ham250g chopped portabellini mushrooms1 cup cream1 cup finely grated parmesan½ tsp salt¼ tsp freshly ground black pepperfresh parsley for garnishing
Method:
Cook the fettuccine in a pot of rapidly boiling salted water until the pasta is al dente (not soft and mushy).
While the pasta is cooking, melt the butter in a saucepan over medium-high heat. Fry the mushrooms then add the cream and ham and bring to the boil.
Cook until sauce has reduced, or for about five minutes, stirring gently.
Remove from the heat.
Place pasta in a serving dish, sprinkle with the parmesan cheese then pour the sauce over the pasta to melt the cheese.
Gently mix the pasta and sauce together.
Season with salt and pepper.
Garnish with parsley and a little parmesan.

Apple Crumble

Apple Crumble

(serves 4-6)

A crumble is a dish of British origin and contains stewed fruit topped with a crumbly mixture of butter, flour and sugar. Follow this easy recipe to make a deliciousapple crumble dessert for your next dinner party, and serve it with scoops of vanilla ice cream or decadent dollops of whipped fresh cream.

Ingredients:
1 can (400g) unsweetened pie apples1 tsp cinnamon25ml sugar25ml raisins1 cup flour½ cup brown sugar90g margarine
Method:
Mix apples, cinnamon, sugar and raisins and place in a greased pie plate.
Sift flour and brown sugar and rub in margarine (crumble mixture).
Sprinkle crumble mixture over the apples.
Bake at 200° C for 30 minutes.
Serve hot or cold with cream.

Chutney Chicken

Chutney Chicken

(serves 4-6)

This recipe was given to me by my beautiful mother. It’ so quick and you really don’t need many ingredients which is what I love about it. Also, if you don’t have cream, you can always use mayonnaise. In fact a lot of people use mayonnaise instead of cream when making a Chutney Chicken dish – it results in a somewhat sweeter dish as there is usually always sugar added to store-bought mayonnaise. I’ve tried both and personally prefer the cream to the mayonnaise but it really is a personal choice.
Ingredients:
6 Chicken breasts1 cup of cream1 cup of fruit chutney (I used Mrs Balls Chutney)Salt and Pepper1 punnett mushrooms, chopped (about 2 cups sliced mushrooms)1 onion, sliced2 tablespoons cooking oil3 tablespoons gravy powderA couple of sprigs of Thyme (optional)
Method:
Fry the mushrooms and onion in the cooking oil until soft and then set aside
Season the chicken breasts with a little salt and pepper
In a large bowl, mix the cream and chutney together and then add the chicken, mushrooms and onions.
Transfer everything to a casserole dish and bake at 180C for approximately 20-25 minutes or until chicken is just cooked – leave the cover of the dish off.
Take the dish out the oven and sprinkle the gravy powder over the top of the dish and grill for 5-10 minutes. The gravy powder slowly sinks into the cream and creates a lovely tasty layer on top. Use the sprigs of thyme to garnish the dish. Serve with savoury or plain rice.
Banting friendly option: Remove the gravy powder. Serve on a bed of spinach fried in butter. Or serve with roasted vegetables.

Ultimate Fudge

Ultimate Fudge
This is one of our oldest and most treasured recipes - loved through the generations!
Ingredients
Serves: 36
397g can Carnation Condensed Milk
150ml milk
450g demerara sugar (Hulletts se Caramel suiker)
115g butter
You will also need...
20cm square tin lined with baking parchment
Here's how easy it is...
1. It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
3. Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). See our tip below!
4. Pour into the prepared tin and leave to cool before cutting into squares.
Try adding nuts, fruit or chocolate chips at the end of step 2!
Source: carnation.co.uk

Perfect Moist and Fluffy Vanilla Cupcakes

Perfect Moist and Fluffy Vanilla Cupcakes
Ingredients

Cupcakes
1 2/3 cups (240g) all purpose flour
1 cup (200g) sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter (170g), room temperature
3 egg whites
3 tsp vanilla extract
1/2 cup (120ml) sour cream
1/2 cup (120ml) milk

Icing
1/2 cup (115g) butter
1/2 cup (95g) shortening
4 cups (480g) powdered sugar
2-3 tbsp (30-45ml) water or cream
1 tsp vanilla extract
Instructions

Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

Icing
1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add vanilla extract and 1-2 tbsp of water or cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add a little more water or cream until desired consistency is reached.
6. Top cupcakes with icing.
Note: You may notice little bits of butter in the batter, but that's ok. They will melt into the cupcake as they bake.

Pull-Apart Garlic Bread

PULL-APART GARLIC BREAD

INGREDIENTS:
1 roll (or 2) of Grand sized biscuits
1/2 stick of REAL butter
Garlic powder
Parsley

DIRECTIONS:
Cut each biscuit into quarters.
Place quartered biscuits in a large bowl.
In another small bowl melt butter in the microwave.
Add enough garlic and parsley to taste great.
Stir seasoned butter mixture. Pour butter over biscuit quarters. Toss until well coated.
Place butter coated biscuit quarters in a Bundt pan, piece by piece.
Drizzle any left over seasoned butter over the top for all of that buttery goodness to soak in. YUM!
Bake at 350 degrees until well browned... About 25 minutes.
Place a plate over the Bundt pan and flip.

Orange Sherbet Delight

ORANGE SHERBET DELIGHT
INGREDIENTS
1½ cups whipping cream
¼ cup sugar
½ teaspoon vanilla
11 oz. box Vailla Wafers, finely crushed
1.5 quart sherbet, softened
INSTRUCTIONS
Beat the whipping cream with the sugar and vanilla until fairly stiff.
In medium bowl, combine 1 cup of the whipped whipping cream with the crushed Nilla Wafers, (reserving 1 cup of the Nilla Wafer crumbs for the top).
Spray the bottom of a 9 x 13 glass pan and press the cookie crust mixture on the bottom.
Spread softened sherbert over the top evenly.
Spread remaining whipped whipping cream over sherbet.
Sprinkle remaining cookie crumbs over the top and freeze.
Let set in freezer at least 3 hours before serving.

Chocolate Kissed Valentine Cookies

Chocolate Kissed Valentine Cookies

Much like the pink cookie recipe, but with added sparkle.

Ingredients

1 box of strawberry cake mix
8 Tablespoons butter, melted
1 egg
1 teaspoon strawberry extract
4 ounces cream cheese, softened
pink sanding sugar ( or pink sugar sprinkles )
48 chocolate kisses
Instructions

Take the wrappers off the Hershey kisses and place in the freezer.
Combine the dry cake mix, butter, egg, and extract and mix until a soft dough forms.
Add the cream cheese and mix in completely. Refrigerate the dough for at least 30 minutes.
Roll into 48 dough balls and roll in the sanding sugar.
Bake at 350 degrees for 8 minutes. Let set on the hot cookie tray for 2 minutes before removing and placing on parchment paper. Top each cookie with a frozen kiss. Let cool completely before placing in a sealed container on the counter. Makes 48 cookies.

Fresh Strawberry Cream Bread

Fresh Strawberry Cream Bread
Ingredients:
1/3 cup butter, softened
2/3 cup sugar
2 eggs
3 tablespoons sour cream
1/2 tsp. vanilla (optional)
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup fresh strawberries, cut into pieces, not mashed
Directions:
Preheat the oven to 350 degrees.
In a large mixing bowl, beat together softened butter and sugar. Add the eggs and mix to incorporate then, add the sour cream.
Add the flour, baking powder, and baking soda. Mix just enough to incorporate – do not over mix.
Stir the strawberry pieces into the batter. Pour into a greased 9"x5" loaf (bread) pan (or mini loaf pans). Let the mixture stand in the bread pan for 20 minutes prior to baking. Bake at 350 degrees for 50 – 55 minutes for a 9"x5" pan or about 25 minutes if you're making mini loaves. .
Remove the bread from the oven as it just reaches a light brown and place on a cooling rack. Let the bread cool for 10 minutes prior to removing it from the pan. Cool the remainder of the time on a rack. Slice and serve.

Pink Chocolate Chip Cookies

Pink Chocolate Chip Cookies

Ingredients:

1 box (18.25 oz) strawberry cake mix
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips
Directions:

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.

Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide.
Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

Strawberry Yoghurt Tart

Strawberry yoghurt tart 
Serves 8

Make this strawberry tart as a tea-time treat or dessert and try different fruit flavours of jelly and yoghurt the next time you make it.

½ x 200 g packet Marie biscuits
2 tbsp (30 ml) soft tub margarine, melted
1 x 80 g packet strawberry jelly powder
300 ml strawberry flavoured low-fat yoghurt
1 x 250 g tub plain smooth low-fat cottage cheese

Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
Mix biscuit crumbs with margarine. Press onto the base of a tart dish.
Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set.
Mix yoghurt and cottage cheese and stir into the cooled jelly.
Pour over biscuit crumbs and refrigerate for 3 hours or overnight.
Serve cold with fresh fruit.

Coconut & Cornflake Custard Tart

Coconut & cornflake Custard Tart

250 ml crushed Bokomo Corn Flakes
Half a 200 g packet MOIR’S Tea Lovers Biscuits, crushed
125 ml melted butter
80 ml castor sugar
2.5 ml cinnamon
125 ml melted butter
4 x 250 ml milk
45 ml butter
140 ml MOIR’S Custard Powder
80 ml sugar
5 ml MOIR’S Vanilla Essence
80 ml MOIR’S Desiccated Coconut, toasted
1.Mix the corn flakes, biscuit crumbs, sugar and cinnamon
with the melted butter.
2.Press onto the bottom of a 25 x 25 cm deep dish.
3.Heat 750 ml of the milk together with the butter.
4.Mix the custard powder, sugar and vanilla with the remaining milk.
5.Stir until thick and pour onto the prepared base.
6.Leave to cool and sprinkle with toasted coconut.

Spiced Pumpkin Milk Tart

Spiced Pumpkin Milk Tart

Yield: 1 tart

Pastry:

125g Butter, unsalted

125ml Castor sugar

1 Egg

500ml Flour

10ml Baking powder

Pinch Salt

Filling:

500ml Milk

250g McCain Pumpkin Chunks

2 Cardamom pods, crushed

1 Cinnamon stick

5ml Vanilla essence

6 Egg yolks

250ml Castor sugar

40ml Flour

5ml Cornflour

Pinch Salt

50ml Butter

How to cook:

Pastry:

Cream together the butter and the castor sugar before adding the egg.
Add the flour, baking powder and salt and incorporate to form smooth dough.
Press into desired cake tins and bake blind at 180˚C until lightly browned.

Filling:

Heat the milk and the McCain Pumpkin Chunks, together with the cardamom pods, cinnamon stick and vanilla essence until the pumpkin is extremely soft.
Remove the aromatics and transfer the milk mixture to a bar top blender and blits until smooth.
Measure out 500ml of liquid and transfer to a saucepan, allow to simmer gently.
Beat the egg yolks with the sugar, flour, salt and cornflour to resemble a smooth paste.
Temper the hot milk mixture with the smooth cornflour paste and mix the two together.
Add the butter and stir continuously until the mixture is thick enough that it coats the back of a wooden spoon.
Transfer into the pastry shell and allow to set in the refrigerator.
Dust the surface lightly with cinnamon sugar and serve.

Chocolate Raspberry Biscuit Cake

Chocolate Raspberry Biscuit Cake

Ingredients

250g pack digestive biscuits
25g icing sugar, sifted
150g dark chocolate, broken into pieces
100g unsalted butter, plus extra for greasing
75g pack Cooks' Homebaking Honeycomb Pieces
150g milk chocolate, broken into pieces
200g raspberries

Method

1. Place the biscuits in a large plastic food bag and roll with a rolling pin to crush finely. Mix with the icing sugar in a large bowl. Melt the dark chocolate with the butter over a gentle heat then add to the biscuits with 50g of the honeycomb pieces and mix thoroughly. Press firmly into a buttered 20 x 26cm swiss roll tin lined with baking parchment. Chill for 15 minutes until set.

2. Melt the milk chocolate in a basin set over a pan of simmering water (don't let the basin touch the water). Spread over the biscuit base and arrange the raspberries over the top, pressing them lightly into the chocolate. Scatter with the remaining honeycomb pieces. Chill until the chocolate has set then cut into squares. This cake improves with keeping for a day as the flavours develop.

Broccoli & Cheese Casserole

BROCCOLI & CHEESE CASSEROLE

Ingredients:
2 pkg. (315gr)frozen chopped broccoli
1 x 250gr Cheddar Cheese Diced
1 sleeve Bacon Kips
½ cup melted butter
¼ c melted butter (for the base of casserole)
Crumbs

Directions:
Cook broccoli as directed on package.
Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish.
Cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs.
Add another layer of broccoli and cheese; top with crumbs.
Pour melted butter on top of last layer
Bake at 190°C for 30 minutes

Strawberries and Cream Cake With Cream Cheese Frosting

Strawberries and Cream Cake with Cream Cheese Frosting

Prep time: 20m
Cook Time: 15m

A classic and fruity combination of fresh strawberries and cream cheese frosting on airy sponge cake! This easy recipe is so simple, yet so delicious! Give this recipe a try next time you need a quick dessert!

Ingredients

For Sponge Cake: (separate video)
6 large eggs, at room temperature
3/4 cup white granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
For Filling:
2 cups heavy cream
3/4 cup white granulated sugar
8 ounces whipped cream cheese, softened at room temperature
2 pounds fresh strawberries

Instructions

Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper without greasing the sides. Place eggs and sugar into mixer bowl and whisk on high speed until thick and pale, almost white in color.
Combine flour and baking powder. Sift flour into egg batter in small batches, folding very gently until all flour is added. Immediately pour batter into prepared pans.
Bake in preheated oven until golden brown. Remove from pans immediately onto cooling racks and remove parchment paper. Let cool completely before slicing in half.
Place heavy cream and sugar into mixer bowl. Whisk on high speed until stiff peaks form. Gradually add cream cheese and vanilla, if desired.
Wash and sliced strawberries. To assembled cake, spread sliced strawberries over sponge cake and cover with generous amount of frosting. Repeat for remaining layers. Arrange strawberries on top in decorative pattern. Refrigerate cake until ready to serve.

Honey Cake with Custard Creme Recipe

Honey Cake with Custard Creme Recipe (Russian/Ukrainian)

Prep time: 90m

he famous “Medovik” cake: 8 wafer-thin honey cake layers filled with a creamy custard creme! This delicious cake is often enjoyed with tea after dinner in homes across Ukraine and Russia!

Ingredients

For honey cake layers:
1/2 cup honey
1/2 cup sugar
4 large eggs
3/4 cup butter, melted
1 teaspoon baking soda
1 tablespoon white vinegar
2 1/2 cups all-purpose flour
For custard creme:
4 egg yolks
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups milk
1/2 cup all-purpose flour
1 cup butter
biscoff coffee cookies, or similar, for garnish

Instructions

Begin by preparing custard creme first. Whisk together egg yolks, sugar and vanilla in large bowl and set aside. In a large sauce pan, combine milk and flour; whisk until no clumps remain. Cook milk and flour over medium heat, stirring constantly until milk thickens; do not boil. This will take about 5 minutes.
Whisk hot milk into egg yolk mixture very gradually until well combined; this process is called tempering. Return the saucepan to the stove and cook cream over low-medium heat, stirring constantly until custard forms, about 7-8 minutes; do not boil. Remove custard from heat and add butter. Whisk until butter is completely melted. Cover creme and refrigerate until completely cooled and thickened. Creme can be made ahead of time.
While creme is cooling, begin making cake layers. Whisk together in large saucepan honey, sugar, eggs and butter. In small bowl, combine baking soda and white vinegar, allowing the soda to react. Pour mixture into honey batter. Cook mixture over low/medium heat, stirring constantly, for 7-8 minutes. The mixture will foam, double in size and turn a darker amber color.
Remove honey mixture from heat and gradually whisk in 2 1/2 cups of flour. Add additional flour only if dough is too sticky! Dough needs to be very soft. Once dough forms, knead by hand until dough is uniform and smooth. Divide dough in to 8 equal parts.
Preheat oven to 400F. Line 2, 8-inch cake pans with parchment paper. Using your hands, press 1 piece of dough at at time into a prepared pan to form a thin sheet. Try to make the dough as uniform as possible.
Bake 2 layers at a time for 5-6 minutes until edges turn golden brown. Remove layers from pan onto cooling rack and continue with remaining dough. Layers are fragile at this point so take extra care.
Place biscoff cookies into food processor and crush cookies until you have fine crumbs. Once layers and creme are cooled, assemble the cake. Spread a generous amount of creme between each layer. Spread a thin layer of creme on the top and sides. Place cake into the refrigerator for 15-20 minutes to let the creme set on the outside.
Remove cake and spread another layer of creme over the top and sides. Garnish cake with cookie crumbs. Can use any remaining creme to garnish the top (see photo for reference). Can also use melted chocolate and drizzle over top for garnish. Place cake into refrigerator and let stand overnight, allowing the cake layers to softened.
Note: Place strips of parchment paper around edges for easy clean up! Then remove them when you're done decorating the cake.
To decorate cake as pictured: place 8 small spoonfuls of custard around the edge of the cake and top with fresh berries and caramel wafers

Cranberry Cookie Bars

Cranberry Cookie Bars

You won’t be able to stop with just one of these sweet and tart cranberry cookie bars. Made with a simple shortbread crust and home-made cranberry sauce, these bars are as easy to make as they are delicious!

Ingredients

1/2 cup butter, softened at room temperature
1/4 cup confectioner's sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
pinch of salt
3 cups cranberries
1 cup sugar
white chocolate, for garnish

Instructions

In a large bowl, cream together the butter, confectioner's sugar and vanilla extract. Fold in the flour and salt using a spatula until a soft cookie dough forms. Transfer the dough onto clingwrap, shape the dough into a disk, wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the cranberry spread. Place the cranberries and sugar into a large sauce pot. Heat over medium-low heat for 15 minutes, until berries burst open and sauce thickens into jelly. Transfer spread into a bowl and cool completely.
Once dough has chilled, prepare cookie pan. I used a 6x12-inch brownie pan lined with parchment paper. Divide the dough into smaller pieces then, using your hands, firmly press the dough into the pan, forming an even layer. Spread the cranberry spread over the top.
Bake cookie bars in preheated oven at 350F for about 25 minutes, until the top is set and sides of cookies bars are a golden brown color. Let the cookie sheet cool in the pan before removing. Remove the sheet with the help of the parchment paper lining.
Melt white chocolate and transfer into a ziplock bag. Cut off a small corner of the bag and drizzle the white chocolate over the cooled bars. Let the chocolate set before using a sharp knife to cut the sheet into squares.

Baked Cheesy Cauliflower Casserole

BAKED CHEESY CAULIFLOWER CASSEROLE

Ingredients:
1 head Cauliflower, broken in florets
1 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 2 Cup Corn Flake Crumbs
1 4 Cup Chopped Green Pepper
1 4 Cup Chopped Onion
1 tsp Salt
1 3 Cup Grated Parmesan Cheese

Directions:
Put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes. Drain.Mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt. Transfer mixture into a lightly greased 2 quart casserole. Sprinkle top with parmesan cheese. Bake, uncovered at 165 C for 30 minutes. Serve.

Loaded Chicken Casserole

LOADED CHICKEN CASSEROLE

1/2 Cup Caesar salad dressing (italian or greek is also fine)
4 boneless, skinless chicken breasts
4 slices bacon
250gr sliced mushrooms
1 Cup onion, diced
3 tbsp flour
3 tbsp butter
1 tsp salt
1/4 tsp pepper
2 tbsp lemon juice
3 Cups chicken broth (3 blokkies hoender ekstrak aangemaak met 3 kop kookwater)
1½ Cup cream
1 Cup cheese, grated
2 Cups fresh tomatoes, diced
1/4 Cup fresh parsley, minced
500gr spagetti (optional)

Directions
Marinade chicken breasts in Caesar dressing for at least 3 hours, up to overnight.
Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.

Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.
Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish.

Top with fresh tomatoes and bake at 180C, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
While the chicken is baking, cook pasta on the stove-top and drain.
Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

Ham and Cheese Egg Casserole

HAM AND CHEESE EGG CASSEROLE

Ingredients:
10 eggs
1 cup cottage cheese
1 cup ham (diced)
1 cup cheddar cheese (grated)
1/4 cup jalapeno peppers (sliced)
2 green onions (chopped)
salt and pepper to taste

Method:
Mix everything in a bowl. Pour into an 8 inch square baking pan. Bake in a preheated 375°F (190°C) oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Zucchini Casserole

ZUCCHINI CASSEROLE

INGREDIENTS
2 cups croutons
1/2 cup water
1 can cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
2 medium zucchini, rough diced approx 6 to 8 cups
1 cup sliced mushrooms
1/4 cup shredded carrot
2/3 cup shredded Cheddar cheese
salt & pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F.

Mix croutons & water to make a stuffing mixture. Reserve 1/2 cup crouton mixture. Place 1.5 cups of stuffing mixture in the bottom of a 9" x 9" baking dish. *you can increase this recipe to bake in a 9" x 13" dish.

Mix soup, sour cream, zucchini, mushrooms, carrot & cheese. Spread over stuffing mixture & sprinkle with remaining 1/2 cup of stuffing mixture.

If you want to make this a complete meal add some cubed chicken breast or ham to the mixture. If you want to make it low carb, leave off the croutons!

Bake for 40 minutes or until hot.

Tantalizing Lamb Potjie

TANTALIZING LAMB POTJIE

Serves 4 - 6

INGREDIENTS

45 ml (3 tbsp) olive oil
± 1 kg lamb neck slices, 2 cm thick
12 pickling onions, peeled or 1 medium onion, chopped
½ red chilli, seeded and chopped finely (optional)
125 ml (½ cup) Spur Durky Sauce
± 560 ml (2¼ cups) water
80 ml (1/3 cup) dry red wine
30 ml (2 tbsp) fresh mixed herbs, chopped or 10 ml (2 tsp) dried herbs
± 5 ml (1 tsp) Spur Meat Spice
Add freshly ground black pepper to taste
4 large potatoes, peeled and quartered
400 g mixed marrows (including patty pans)
300 g carrots, sliced
15 ml (1 tbsp) cake flour

METHOD

1. Place a medium heavy-based saucepan or cast-iron pot over moderate coals. Heat oil in potjie and fry lamb until golden brown.

2. Add onions and sauté for a few minutes until soft. Remove the onions from pot. Add Durky Sauce, water, wine, herbs and seasonings and simmer for about 45 minutes.

3. Add onions and potatoes, marrows and carrots and continue to simmer for a further 20 minutes until soft. Thicken the sauce with a paste of flour and water and serve immediately.

VARIATIONS

The lamb neck slices can also be substituted with lamb knuckles, beef or pork.

Substitute the marrows and carrots with 500 g of other vegetables of choice, such as pumpkin, butternut or green beans.

Curried Chicken and Chick Pea Stir Fry

CURRIED CHICKEN AND CHICK PEA STIR FRY

Prep Time:15 minutes
Cook Time:10 minutes

A quick one pot meal using ready cooked chicken for a filling meal in a flash!

Ingredients
1 roast chicken from your SPAR in-store Deli
1 medium onion, diced
2 cloves garlic, finely chopped
5 ml grated fresh ginger
SPAR sunflower oil or canola oil
30 ml curry paste
1 can SPAR diced tomatoes
1/2 chicken stock cube
1 can SPAR chick peas, drained, with the brine reserved
Salt and black pepper to taste
To finish: a dash of SPAR low fat plain yoghurt
Juice of a small lemon
Generous handful of fresh dhania

Method
1. Break up the chicken into pieces and chop the meat into rough cubes. Set aside.
2. Gently fry onion, garlic and ginger together in a dash of cooking oil until tender.
3. Add the curry paste, tomatoes, reserved brine from the chick peas and the crumbled stock cube.
4. Simmer for 5 minutes then add in the chickpeas and chicken.
5. Gently heat through and add in the finishing ingredients. Check seasoning and serve immediately.

Banana Cake

How to Make Banana Cake

Ingredients:
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Prep: 30m
Cook: 1h
Ready in: 2h 30m
1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Footnotes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier

Honey Lemon Glazed Salmon with Spinach Sauté

Honey Lemon Glazed Salmon with Spinach Saute

Full of fresh flavors

Ingredients:

1 lemon
1/4 cup honey
1 pound salmon fillets
Freshly ground Spice Islands® Black Pepper Adjustable Grinder
1 1/2 teaspoons Mazola® Corn Oil
1/2 cup thinly sliced red onions
2 cloves garlic, thinly sliced
1 (5 ounce) package fresh baby spinach
1/4 cup dry white wine
1/4 teaspoon Spice Islands® Crushed Red Pepper
1/8 teaspoon salt
1 tablespoon chopped, toasted pine nuts

Directions:

Prep: 15m
Cook: 10m
Ready in: 25m

1. Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

Traditional Roast Lamb

TRADITIONAL ROAST LAMB

Recipe serves 4  Preparation time 5 minutes Cooking time 100 minutes

INGREDIENTS
1 kg Leg of Lamb or roll of Lamb
1 Garlic and Rosemary Cook-in-Bag

METHOD
No need to preheat oven.
Place 1 kg leg of lamb or roll of lamb into the roasting bag and season with dry mixture. Close bag at end with blue tie supplied.
Very gently massage mixture into the lamb on a stable surface. Ensure dry mixture is spread evenly.
Place bag sideways in a cool oven dish, ensuring the lamb is evenly placed.
Bake at 180⁰C for 1 Hour and 40 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
Cut the bag open and transfer to a serving dish. Spoon the sauce over your lamb roast.

Peaches and Cream Cake

Peaches and Cream Cake

A cross between a peach cobbler, cake and even a light cheesecake, this unique and delicious peaches and cream cake is one for the remakes!

INGREDIENTS

Cake:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted
Peaches and Topping:
29-ounce can sliced peaches or 1 quart home-bottled peaches
16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling

DIRECTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

2. In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

3. Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Spicy (Or Not) Chicken and Sweet Potato Soup

Spicy {Or Not} Chicken and Sweet Potato Soup

Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).

INGREDIENTS

1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
2 sweet potatoes, peeled and diced into 1/- inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS

In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don't add the cooked chicken, if using, you'll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.

Curried Samp & Beans

CURRIED SAMP & BEANS

Recipe serves 4-6  Preparation time 15 minutes Cooking time 120 minutes

INGREDIENTS
500ml samp and bean mix
2lt water
15ml sunflower oil
1 onion, finely chopped
1 green pepper, finely chopped
15ml Rajah Mild & Spicy Curry Powder
1 Beef Stock Pot
250ml water

METHOD
Drain the samp and bean mix after soaking overnight and place in a large pot covered with clean water and simmer slowly until nearly soft. Check on it every 30 minutes to see if it needs more water and stir frequently to stop it from catching
Allow to simmer until soft
In a pot, fry the onion and green pepper in oil until soft
Add the curry powder and fry for 1 minute stirring continuously
Add the boiled samp and beans, Beef Stock Pot and a little water
Allow to simmer slowly until the water has evaporated, stirring occasionally
The samp and beans should have a nice creamy, soft texture
Serve with curry, chakalaka or on its own

Bread Pudding

Bread Pudding

It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!"

Ingredients:

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:

Prep: 30m
Cook: 45m
Ready in: 1h 15m

1. Preheat oven to 350 degrees F (175 degrees C).

2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Footnotes

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Peanut Butter and Chocolate No Bake Cookies

Peanut Butter and Chocolate No Bake Cookies

Ingredients
1 stick unsalted butter (1/2 cup)
2 cups sugar or brown sugar
1/2 cup milk
5 Tbsp cocoa powder (leave out for plain peanut butter cookies)
3 cups quick oats or minute oats
1 cup peanut butter, smooth or chunky
1 tsp vanilla extract

Method
In a large pot, melt butter and combine with cocoa, sugar and milk. Bring to a simmer and cook 1 minute. (Leave cocoa out for plain peanut butter cookies).

Easy Tuna and Rice Bake

Easy tuna and rice bake

Serves 4-6
Preparation: 10 min
Cooking: 35 min

Ingredients
20 ml (4 t) oil
1 onion, finely chopped
1 green pepper, chopped
2 cans tuna (170 g each)
150 g frozen peas and corn, defrosted
500 ml (2 c) cooked rice
handful parsley, chopped
salt and pepper
500 ml (2 c) store-bought cheddermelt sauce

TOPPING
60 ml (¼ c) breadcrumbs
60 ml (¼ c) cheddar cheese, grated

Method
Preheat the oven to 180 °C and grease a baking dish with butter.

1 Heat the oil in a pan over medium heat and sauté the onion until soft and translucent. Add the garlic NOT IN INGREDIENTS?, green pepper and fry for 2 minutes or until soft.

2 Stir in the peas and corn, rice, parsley and tuna. Season. Cook until the rice is heated through. Spoon half of the mixture into the dish and top with half of the cheddamelt sauce and repeat the layers.

3 Topping Sprinkle with breadcrumbs and cheese. Bake in the oven for 25 minutes or until golden.

Spaghetti and Tuna Bake

Spaghetti and tuna cake

Serves 4-6 · Preparation time: 15 min · Baking time: 30-40 min

Ingredients
250 g spaghetti
30 ml (2 T) olive oil
1 onion, quartered
2 garlic cloves, finely chopped
250 g baby marrows, grated
salt and freshly ground black pepper
2 cans (175 g each) tuna in water, drained
250 ml (1 c) cream, or half cream and half milk
6 extra-large eggs, whisked
250 ml (1 c) grated Gruyère or mature Cheddar cheese

Method
1 Preheat the oven to 180 °C. Grease a 24 cm cake tin (not one with a loose bottom) with nonstick spray and line the base with baking paper. Grease again and set aside.
2 Cook the spaghetti according to the packet instructions until just done and drain.
3 Meanwhile heat the oil in a pan and fry the onion and garlic until soft and fragrant. Add the baby marrows and stir-fry for a few minutes. Season with salt and pepper. Add the cooked spaghetti and tuna and spoon the mixture into the prepared cake tin.
4 Whisk together the cream (and milk if using) and eggs. Add the cheese and season with salt and pepper. Spoon on top of the spaghetti mixture and stir in.
5 Bake for 30 to 40 minutes or until set and done. Leave to rest for a few minutes then turn out and cut into wedges.
6 Serve with roast cherry tomatoes.

Cherry Tomato Bites

Cherry Tomato Bites (Serves 10)

2 Punnets Large Cherry Tomatoes washed
125 g Fat Free Smooth Cottage Cheese
125 g Creamed Sweetcorn
5 ml Paprika
5 ml Mixed Herbs
Fresh Coriander sprigs for garnish

Cut a thin slice off the top of each cherry tomato and carefully remove or scoop out the seeds. Drain upside down on paper towel while preparing the filling.

In a medium bowl, mix the cottage cheese, creamed corn, Paprika and Mixed Herbs. Season with salt and pepper.
Spoon or pipe filling into tomato cavity.
Garnish with a sprinkle of Paprika.

Cherry Tomato Bites

Cherry Tomato Bites (Serves 10)

2 Punnets Large Cherry Tomatoes washed
125 g Fat Free Smooth Cottage Cheese
125 g Creamed Sweetcorn
5 ml Paprika
5 ml Mixed Herbs
Fresh Coriander sprigs for garnish

Cut a thin slice off the top of each cherry tomato and carefully remove or scoop out the seeds. Drain upside down on paper towel while preparing the filling.

In a medium bowl, mix the cottage cheese, creamed corn, Paprika and Mixed Herbs. Season with salt and pepper.
Spoon or pipe filling into tomato cavity.
Garnish with a sprinkle of Paprika.

Easiest Fudge

Easiest Fudge

Ingredients
340 g chocolate chips
1 can condensed milk
1 tablespoon butter
1 tablespoon cream
1/2 cup milk chocolate chips, if desired

Method
Place chips and milk in microwave safe bowl. Can use just the 1 package of semisweet chocolate chips, or add the milk chocolate chips for fudge that is slightly sweeter and creamier.
Microwave on medium power for 3 min, stirring after 2 min.

Microwave, stirring at 1 min intervals, until chips are melted and mixture is smooth and thick. Stir in butter and cream until combined.
Pour into greased square pan and cool. Can also melt the chips and milk in heavy saucepan over low heat.

Let the fudge stand until it's cooled and firm. Then wrap well and store at room temperature.

Oreo White Chocolate Fudge

Oreo White Chocolate Fudge Recipe

This recipe will help you to make Easy Fudge i hope you like it

Ingredients
200g Sweetened Condensed Milk
100g Butter
10-15 Oreo cookies
400g White Chocolate

Method
Step 01
into a Saucepans over medium heat adding butter White Chocolate next Sweetened Condensed Milk
Step 02
mix it well (5-6 min)
Step 03
crush orio and add it
Step 04
place the fudge into a Square cake tin with baking paper
Step 05
Cover and freeze until firm, about 4 hours

Vanilla Fudge

Vanilla fudge

(snowflake recipe)
(Makes +/- 60 squares, depending on size)
150 g butter or margarine
380 g can evaporated milk
80 ml milk
1,5 kg sugar
375 ml Snowflake cake flour (210 g)
10 ml vanilla essence

1. Place butter, evaporated milk, milk and sugar in large heavy-based saucepan.
2. Stir over low heat until sugar has dissolved.
3. Add flour and whisk well to get smooth. Bring to the boil and boil for about 8
minutes while stirring continuously.
4. Remove from heat, add essence and continue beating for a few minutes. (Mixture
should still be fairly runny) Pour into oven pan of 24 cm x 34 cm and cut into squares
once it starts setting

Peanut Butter Fudge

Peanut Butter Fudge

INGREDIENTS
•4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
•1 teaspoon vanilla extract
•2 cups packed light brown sugar
•1/2 cup heavy cream
•1 cup creamy peanut butter, such as Jif or Skippy (not natural peanut butter)
•1 3/4 cups powdered sugar, sifted
•1/2 cup roasted, salted peanuts, coarsely chopped

INSTRUCTIONS
1.Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures
8 inches wide; set it aside. Coat an 8-by-8-inch baking dish with butter and line
it seam-side down with the parchment (the 2 long ends will hang over the edges).
Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing
it into the corners; set the dish aside.
2.Heat the measured butter and vanilla in a medium saucepan over medium heat until
the butter has melted. Stir in the brown sugar and cream and bring to a full boil.
Continue boiling, stirring constantly, for 2 minutes more. Stir in the peanut butter
until smooth. Remove from the heat and set aside to cool for exactly 5 minutes (it
will form a skin).
3.Immediately transfer the mixture to the bowl of a stand mixer fitted with a paddle
attachment. Turn the mixer to medium-low speed and gradually add the powdered sugar
until all of it is incorporated (the mixture will look slightly curdled and sandy).
4.Quickly scrape the mixture into the prepared baking dish and pat into an even layer.
Use a paper towel to blot the excess oil off the surface. Sprinkle the peanuts evenly
over the top.
5.Fold the excess parchment paper over the fudge. Using a measuring cup, press down
on the parchment to press the peanuts into the fudge and evenly flatten the surface.
Uncover the fudge and let it sit at room temperature until completely cooled, about
2 hours.
6.To remove the fudge from the pan, grip the parchment hanging over the edges and
pull it out of the dish (if the fudge cracks, just press it back together). Transfer
it to a cutting board and,a long knife, cut it into 64 (1-inch) pieces, wiping
the knife clean between slices. Though best eaten right away, the fudge can be stored
at room temperature in an airtight container for up to 3 days.

Chicken Cabbage Stir Fry

CHICKEN CABBAGE STIR FRY ... DO NOT LOSE THIS!
Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

BBQ Chicken

BBQ Chicken

Brine
1 gallon water
6 tsp brown sugar
3/4 cup kosher salt
1 lemon
1 orange
1 grapefruit
2 springs fresh rosemary
1 bay leaf
1 tsp black peppercorns
2 tsp juniper berries (I couldn't find these)
4 cloves garlic

Rub
4 Tbsp sea salt
3 Tbsp black peppercorns, ground medium coarse
4 Tbsp brown sugar
4 Tbsp sweet paprika
1 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder

Heat 2 cups of water in a small pot with salt and brown sugar until salt and sugar dissolve. Allow to cool for 5 minutes. Toast the peppercorns and juniper berries in a small pan for about 30 seconds until fragrant Crush the peppercorns and juniper berries with mortar or flat part of knife. Smash garlic cloves. Place chicken in large bowl or ziplock bag. Cut the citrus in half and squeeze over chicken, and drop the citrus over the chicken. Add garlic, spices and herbs. Pour remaining water and dissolved salt mixture into bowl or bag. If your chicken floats, weigh it down with a plate. Cover and refrigerate 8-12 hours. Flip chicken every few hours.

Remove chicken from brine and pat dry with paper towels. Place all ingredients in a non-reactive bowl and mix. Place chicken on a clean dry surface or large bowl and sprinkle the rub on the meat, turning to get the whole chicken covered.

Preheat oven to 400F. Place chicken on vertical roaster/Bundt pan and bake 60-90 minutes, until internal temperature reaches and holds at 165 F for 30 seconds. Allow chicken to rest for 5 minutes and serve

Banana and Granadilla Yoghurt Cake

Banana and Granadilla Yoghurt Cake

Ingredients
250 g soft butter/margarine
500 ml castor sugar (400g)
2 large eggs
4 mashed bananas
(500ml) 2 x 175 g tubs granadilla yoghurt
4 x 250 ml Self-Raising Flour (500g)
750 ml icing sugar, sifted (400g)
80 ml granadilla pulp

Method
Grease the 25cm tube cake pan. Cream the butter/margarine and sugar in a bowl with a wooden spoon or electric beater until light and fluffy, add the eggs and beat well. Stir in the banana, yoghurt and sifted flour. Spoon into a prepared tin and bake at 180C for 50 – 60 minutes or until a skewer comes out clean. Turn the cake out and cool on a wire rack.

For the icing: Sift the icing sugar in a bowl, add the granadilla pulp. Beat until smooth. Spread evenly over the cooled cake.

Snickers Cake

Snickers Cake

INGREDIENTS:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce
Chopped peanuts

Ginger Carrot Cake

Ginger carrot cake

Ingredients:
4 eggs, lightly beaten
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 cups finely shredded carrots
2/3 cup cooking oil
1/4 cup orange juice
2 teaspoons grated fresh ginger or 3/4 tsp. ground ginger
1 cup walnuts, toasted and finely chopped (optional)
1 recipe Double-Cream Cheese Frosting
Double-Cream Cheese Frosting
1 8 ounce package cream cheese, softened
2 tablespoons whipping cream
1/4 teaspoon salt
5 – 5 1/2 cups powdered sugar

Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.
2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.
3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides. Makes 12 servings.

Double-Cream Cheese Frosting
1. In large bowl beat together on low speed cream cheese, whipping cream, and salt until fluffy. Gradually beat in powdered sugar. Makes 2-1/2 cups