Friday, 28 February 2014

Welsh Cakes (Pice ar y Maen)

A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat.

Grandma's Bakestones, Welsh cakes

225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind

  • Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. 
  • Cut up the butter and rub into the flour. 
  • Stir in the sugar and fruit, pour in the egg and mix to form a dough 
  • Use a little milk if the mixture is a little dry. 
  • Roll the dough out on a lightly floured surface to about the thickness of a biscuit. 
  • Use a pastry cutter to cut out rounds. 
  • Cook the cakes on a greased bake stone or griddle until golden. 
  • The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. 
  • Once cooked sprinkle with caster sugar and serve with butter.
  • As an alternative you can try mixed dried fruit or tropical fruit. 
  • Some grated lemon or orange rind is also good. 
  • Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.

Thursday, 27 February 2014

Penne Bake with Spinach and Tomatoes:

Perfect comfort food. Thank you Bev Cooks


1/2 yellow onion, diced
3 garlic cloves, minced
1 Tbs. extra-virgin olive oil
1 Tbs. butter
1 pinch crushed red pepper
1 Tbs smoked paprika
1 (26.46 oz) carton Pomi chopped tomatoes
1/2 pound penne pasta, cooked
4 cups baby spinach
2 cups shredded mozzarella
1/4 cup whole-wheat breadcrumbs
pinch of salt and pepper

  • Preheat oven to 400.
  • In a medium skillet, heat the oil and butter over medium-high. 
  • Once the butter starts bubbling, add the onions. 
  • Saute until they start to soften, 5 minutes. 
  • Add the garlic, crushed red pepper and paprika. Saute another minute. 
  • Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes.
  • Add in the cooked pasta and spinach. 
  • Stir to combine. 
  • Taste and adjust seasonings if needed.
  • Pour mixture into a baking dish, sprinkle with cheese and breadcrumbs.
  • Bake for 20 minutes. 
  • If the cheese isn’t melted and started to bubble and brown, flip it to the broiler for maybe a minute.

 

Wednesday, 26 February 2014

Apricot & Apple Glazed Gammon

Apple & Apricot glazed Gammon

2kg boneless gammon
3 carrots, roughly chopped
2 red onions, roughly chopped
2 apples, roughly chopped
500ml apple juice
500ml water/stock
for the glaze
4 tablespoons apricot preserves/jam
250ml apple juice
50g brown sugar
50ml white wine vinegar

  • Pre-heat the oven to 160°c.
  • Place the gammon in a large roasting tray 
  • Add the carrots, red onions, apples, apple juice and water to the roasting tray 
  • Cover with foil/lid.
  • Place in the oven and roast for 20 minutes per 500g. 
  • A 2kg boneless gammon will need 1 hour 20 minutes.
  • When the gammon is cooked, remove from the oven 
  • Turn the heat up to 200°c.
  • In a small saucepan, combine all the glaze ingredients and allow to come to the boil. 
  • Cook until the sugar has dissolved.
  • Cut the skin off the gammon and cut a diamond pattern into the fat. 
  • At this stage you can press cloves into each diamond if desired.
  • Pour the glaze over the gammon and place back in the oven to cook.
  • Allow the glaze to get sticky but check on it regularly as it can burn quickly.
  • When the glaze is sticky and dark, remove from the oven.
  • Slice and serve the gammon warm or allow to cool before serving.

 

Tuesday, 25 February 2014

White Chocolate Berry Cheesecake

A no-cook pudding bursting with summer flavours - great for relaxed entertaining

Photo: <3 White chocolate berry cheesecake <3 

Ingredients

2 x 150g bars white chocolate
2 x 300g tubs soft cheese (we used Philadelphia)
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

Method

Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

2 x 150g bars white chocolate
2 x 300g tubs soft cheese
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

  • Break the chocolate into a glass bowl 
  • Put it over a pan of just simmering water to melt 
  • Make sure the bottom of the bowl doesn’t touch the water. 
  • Line a lightly oiled 900g loaf tin with cling film.
  • Whisk the cheese, cream and sugar together, preferably with electric beaters 
  • Stir into the almost-cool melted white chocolate until well combined.
  • Stir 50g raspberries with 2 tbsp of the jam. 
  • Spoon half the cheese mixture into the loaf tin 
  • Spoon the jammy raspberries down the centre. 
  • Top with the rest of the cheese mixture, level the top, then press in the biscuits. 
  • Cover and chill for 6 hrs or overnight.
  • Set aside about 6 strawberries. 
  • Halve the rest, then warm in a pan with the remaining jam until soft. 
  • Whizz in a food processor or with a hand blender 
  • Rub through a sieve to remove the seeds and make a sauce. 
  • Add a drop of water if the sauce is too thick.
  • To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. 
  • Halve the remaining strawberries 
  • Arrange on top of the cake with the remaining raspberries and blueberries (if using). 
  • Pour over a little sauce and serve the rest separately for drizzling over.

 

Monday, 24 February 2014

Peanut Butter Banana Bread

Simple to make and so delicious. Thank you Real Mom Kitchen

[Peanut+Butter+Bannana+Bread+450.jpg]

1/3 cup butter
4 Tablespoons smooth peanut butter
3 large or 4 small ripe bananas, mashed
3/4 cup granulated
1/4 cup brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt

  • Preheat oven to 350 degrees. 
  • Prepare one loaf pan by buttering or use cooking spray.
  • Place butter and peanut butter into one bowl and use microwave to melt. 
  • Using a large mixing bowl and spoon, combine peanut butter mixture and mashed bananas. 
  • Add both sugars, beaten egg and vanilla, stir to incorporate all ingredients
  • Then add flour, baking soda and salt. 
  • Stir just enough to combine, but do not over mix the batter.
  • Pour into prepared loaf pan. 
  • Bake for 1 hour then test with toothpick. 
  • Loaf is done when toothpick comes out clean. 
  • Cool, remove from pan, slice and enjoy!

Sunday, 23 February 2014

Taco Tater Tot Casserole

Thank you Spend With Pennies

Taco Tater Tot Casserole!

1 pound lean ground beef
1 onion, diced
1 packet taco seasoning mix
1 16 oz bag frozen corn
1 bell pepper (red, yellow or green), diced
1 12 oz can black beans, drained and rinsed (optional)
3 cups shredded cheddar cheese, divided
1 160z bag of frozen tater tots
1 1/2 cup of salsa
3 tablespoons sliced black olives (optional)


Optional toppings
Diced tomatoes
Shredded lettuce
Sour Cream
Avocado Slices

  • Preheat oven to 400 degrees
  • Cook ground beef & onion medium-high heat until no pink remains. 
  • Add taco seasoning mix, 1/4 cup water, frozen corn, bell pepper and rinsed black beans. 
  • Cook an additional 5 minutes or until liquid has evaporated. 
  • Stir in 1/2 of the cheese.
  • Pour beef mixture into a greased 9x13 pan. 
  • Arrange tater tots on top. 
  • Bake for 30 minutes.
  • While this mixture is baking, blend salsa until smooth.
  • After 30 minutes, remove from the oven, top with salsa, cheese and olives if using. 
  • Bake until cheese is melted and bubbly.
  • Serve with desired toppings


Saturday, 22 February 2014

Ham, Cheese and Spinach Quesadillas

Spinach in a Quesadilla..unusual...but delicious.



10 Flour Tortillas
300g jar Chunky Salsa
2 cups grated cheese
150g shaved ham
3 cups baby spinach leaves
sour cream, chopped tomatoes
and chopped coriander to serve


  • Place 5 tortillas on a flat surface and top with layers of salsa, grated cheese, ham and spinach. 
  • Cover with the remaining 5 tortillas.
  • Place the tortillas one at a time on a sandwich press, or in a lightly oiled frying pan over a medium heat. 
  • Cook for 2-3 minutes, or until the bottom of the tortilla is golden. 
  • Turn and cook the other side for a further 2-3 minutes.
  • Cut the tortillas into wedges and serve with the sour cream, tomatoes and chopped coriander


Friday, 21 February 2014

Crab Rangoon Dip

Incredibly easy to make. Thank you My Biscuits are Burning



8 oz. imitation crab, finely chopped
8 oz. cream cheese, softened
1/2 cup mayonnaise
4 scallions, thinly sliced
1/2 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

  • Combine all the ingredients and mix well. 
  • Spoon into a 1 quart baking dish or small pie plate. 
  • Bake at 375 degrees for 25-30 minutes or until hot and bubbly.

Thursday, 20 February 2014

Spiced Oatmeal Raisin Cookies

Chewy and perfectly spiced.   There are a lot of flavors, but they blend together really well. Thank you Comfortable Food



1 1/2 cups all purpose flour - 1 1/2 cups
1 tsp baking soda
1 tsp cinnamon
1/2 tsp, ground ginger
1/2 tsp ground cloves
1/2 tsp, ground allspice
1/2 tsp salt
1 cup (225 g) butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
3 cups rolled oats
1 cup, jumbo raisins

  • Preheat the oven to 350 F (175 C).
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice and salt 
  • Set aside.
  • In a large bowl, cream together the butter and sugars until light and fluffy
  • Add the eggs, beating well after each addition, then mix in the vanilla.
  • Mix in the flour mixture 
  • Stir in the oats and raisins.
  • Drop by tbsp fulls onto waxed paper lined cookie sheets 
  • Flatten slightly on top and bake for 10 - 12 minutes, until golden brown - be careful to not over bake.
  • Allow to cool for a couple of minutes on the trays before removing them to wire racks to cool completely
 

Wednesday, 19 February 2014

Weight Watchers Easy Peach Cobbler

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving.
2 lb. frozen peaches
1 box yellow cake mix
1 can diet 7up or sprite
 

  • Spread frozen peaches in Pam sprayed 13x9 pan.
  • Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
  • Pour 7up over cake mix.
  • Cover with foil and bake for 20 minutes at 350 degrees.
  • Uncover and bake for 40 minutes.
 


Tuesday, 18 February 2014

Mexican Chicken Stew

A tasty, low fat, one pan meal from the Good Food Magazine, full of Mexican flavour


1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve


  • Heat the oil in a medium saucepan. 
  • Add the onion and cook for 5 mins or until softened and starting to turn golden, 
  • Add the garlic for the final min. 
  • Stir in the sugar, chipotle paste and tomatoes. 
  • Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked 
  • Add a splash of water if the sauce gets too dry
  • Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. 
  • Scatter with a little red onion, the coriander
  • Serve with remaining red onion, tortillas or rice.

Monday, 17 February 2014

Cheesy Cauliflower Pancakes

Full of flavour, and low in carbs. Ideal for lunch or as a side dish. Thank you Real Housemoms

Cheesy Cauliflower Pancakes

1 head cauliflower or a 16 oz bag of frozen cauliflower
2 large eggs
3/4 cup shredded cheddar cheese
¼ cup diced green onions
1 cup bread crumbs
½ tsp cayenne pepper or to taste
salt
olive oil
light sour cream (optional)

  • Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
  • Drain and mash the cauliflower while it is still warm
  • Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
  • Coat the bottom of a skillet with olive oil over medium-high heat
  • Form the cauliflower mixture into patties about 3 inches across
  • Cook until golden brown & set, about 3 minutes per side 
  • Enjoy with some light sour cream

Sunday, 16 February 2014

Slow Cooker "Melt in Your Mouth" Pot Roast

A delicious one pot meal from Joyously Domestic. Use leftover beef for tasty Hot Roast Beef Sandwiches



1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

Seasoning Mix -
2 tablespoons steak seasoning ( eg. a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

  • Combine together seasoning mix in a small bowl.  Set aside.
  • Coat both sides of meat with olive oil.  
  • Sprinkle on a third of the seasoning mix onto each side.
  • Sear both sides of the meat in a large skillet over medium-high heat.  
  • Transfer roast to slow cooker.
  • Place the vegetables in a large bowl.  
  • Drizzle on a little olive oil to coat vegetables.  
  • Sprinkle on the remaining seasoning mix.  
  • Add the vegetables to the same skillet that was used to sear the meat. 
  • Sauté for about five minutes - stirring occasionally.
  • Transfer the vegetables to the top of the roast in the slow cooker.  
  • Pour in the beef broth. Cover with lid.
  • Cook on low for 9 hours or on high for 6 hours.
  • Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  
  • Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  
  • Whisk together the cornstarch with a little water.  
  • Blend into the pan juices while whisking.  
  • Bring back to a simmer until thickened.  
  • Taste and adjust seasoning as needed.
  • Transfer the roast and vegetables to a large platter. 
  •  Ladle the gravy over.  Serve immediately.

 

Saturday, 15 February 2014

Three Cheese Bacon Dip

Incredibly tasty, easy to make and ideal for any party. Thank you Real Housemums


16 oz low fat cottage cheese
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
8 slices bacon, cooked and crumbled, 6 for the dip and 2 for the toppng
3 green onions, slices, 2 for the dip. 1 for the topping
tortilla chips for dipping


  • Preheat your oven to 350 degrees
  • Set aside 2 slices of cooked and crumbled bacon and 1 sliced green onion to use as topping after the dip is baked
  • In a medium bowl, combine all of the ingredients
  • Spoon into a 1 or 1½ qt glass baking dish and bake for 25-30 minutes
  • Top with the reserved bacon and green onions and let sit 10 minutes before serving
  • Serve with tortilla chips


Friday, 14 February 2014

Cherry Marshmallow Rice Krispy Treats

Chocolate rice krispy treats made with cherry M&M's and extra marshmallows
Read more at http://insidebrucrewlife.com/2012/01/cherry-marshmallow-rice-krispy-treats/#lCpP4mhOCCqFClsy.99
Chocolate rice krispy treats made with cherry M&M's and extra marshmallows. Yummy.Thank you Inside BruCrew Life



1 (10 oz.) bag of large marshmallows
3 Tablespoons butter
5 cups Chocolate Rice Krispy cereal
1 cup mini marshmallows
1 1/4 cups Cherry M&M's, divided

  • In a large saucepan, melt the butter and large marshmallows over medium heat. 
  • Stir until melted. 
  • Pour in the cereal and stir until coated. 
  • Stir in the mini marshmallows and 1 cup M&M's.
  • Spoon into a buttered 9x13 pan. 
  • Gently press into the pan with buttered hands. (pressing too hard will result in hard krispy treats) 
  • Press the extra M&M's into the top.


  • In a large saucepan, melt the butter and large marshmallows over medium heat. Stir until melted. Pour in the cereal and stir until coated. Stir in the mini marshmallows and 1 cup M&M's.
  • Spoon into a buttered 9x13 pan. Gently press into the pan with buttered hands. (pressing too hard will result in hard krispy treats) Press the extra M&M's into the top.

  • Read more at http://insidebrucrewlife.com/2012/01/cherry-marshmallow-rice-krispy-treats/#lCpP4mhOCCqFClsy.99

  • In a large saucepan, melt the butter and large marshmallows over medium heat. Stir until melted. Pour in the cereal and stir until coated. Stir in the mini marshmallows and 1 cup M&M's.
  • Spoon into a buttered 9x13 pan. Gently press into the pan with buttered hands. (pressing too hard will result in hard krispy treats) Press the extra M&M's into the top.

  • Read more at http://insidebrucrewlife.com/2012/01/cherry-marshmallow-rice-krispy-treats/#lCpP4mhOCCqFClsy.99

    Thursday, 13 February 2014

    Conversation Heart Bark

    Incredibly easy...just in time for Valentines Day. Thank you Love Bakes Good Cakes


    1 pkg. (16 oz.) vanilla CandiQuik  
    Conversation Hearts or Love Hearts
    Sprinkles

    • Line a baking sheet with waxed paper. 
    • Set aside. 
    • Melt vanilla Candiquik according to package directions. 
    • Pour into the prepared pan and spread thinly. 
    • Immediately top with desired amount of Conversation Hearts and sprinkles. 
    • Allow to stand until chocolate hardens. 
    • Turn upside down onto a towel and peel off the waxed paper. 
    • Break into pieces. 

    Wednesday, 12 February 2014

    Chocolate Cherry Marshmallow Brownies

    Easy and eye catching..just in time for Valentines Day. Thank you Loves Bakes Good Cakes

    Chocolate Cherry Marshmallow Brownies #brownies #chocolate #cherries #marshmallows #valentines

    2 cups granulated sugar 
    1 cup (2 sticks) butter, melted 
    4 eggs 
    1 cup all-purpose flour 
    1 cup baking cocoa 
    2 tsp. baking powder 
    ½ tsp. salt 
    2 cups miniature marshmallows 
    1 jar (10 oz.) maraschino cherries, drained well and chopped 
    ½ cup semi-sweet chocolate chips 
    2 tbsp. heavy whipping cream

    • Preheat oven to 350°F. 
    • Spray a 9x13-in. baking pan with cooking spray and set aside.
    • In a large bowl, cream the sugar and butter. 
    • Add the eggs and beat until thoroughly combined. 
    • In a separate medium bowl, combine the flour, cocoa powder, baking powder and salt. 
    • Gradually add to the creamed mixture.
    • Pour and spread the mixture evenly into the prepared pan. 
    • Bake for 28 minutes. 
    • Remove from the oven and sprinkle with the marshmallows. 
    • Bake an additional 2 minutes or until the marshmallows are softened, but not browned.
    • Remove from the oven. 
    • Sprinkle with cherries and allow to cool on a wire rack. 
    • In a microwave-safe bowl, melt the chocolate and cream. 
    • Stir until smooth. Drizzle chocolate over brownies. 
    • Let stand until chocolate is set! 
    • Cut into squares.
     

    Tuesday, 11 February 2014

    Baked Toasted Coconut Red Velvet Donuts

    light and fluffy donuts are topping with an rich cream cheese frosting and toasted coconut! Are you drooling yet?
    Read more at http://www.julieseatsandtreats.com/2014/01/baked-toasted-coconut-red-velvet-donuts/#VJuYfgLyQTo4A7fi.99
    Light and fluffy donuts topped with a rich cream cheese frosting and toasted coconut. Thank you Julie's Eats and Treats

    "Baked" Toasted Coconut Red Velvet Donuts ~ Easy donuts made with a Red Velvet Cake Mix and topped with Cream Cheese Frosting and Toasted Coconut!

    1 1/3 cup Red Velvet dry cake mix
    1/3 cup buttermilk
    1 tablespoon oil
    1 egg, beaten
    1/4 c. toasted coconut
    Frosting
    2 Tbsp butter, softened
    2 oz cream cheese, softened
    1 c. powdered sugar
    1/2 tsp vanilla extract

    • Preheat oven to 350 degrees.
    • Spray a donut pan with non stick cooking spray.
    • In a mixing bowl combine the cake mix, buttermilk, oil and egg. 
    • Mixed until combined. 
    • Spoon batter into a ziplock bag. 
    • Cut the tip off the bag and pipe into donut pan dividing evenly between all six donut forms.
    • Bake for 10 minutes or until donuts spring back when pressed. 
    • Cool. Remove from donut pan.
    • For frosting cream together butter and cream cheese until smooth. 
    • Mix in vanilla extract. 
    • Slowly add powdered sugar and mix until combined. 
    • Spread over donuts. 
    • Top with toasted coconut.

    Monday, 10 February 2014

    Red Velvet M&M Bark

    Rich creamy chocolate bark topped with Red Velvet M&M's. Thank you Couponing and Cooking



    1 pound good melting chocolate ( bars, chips, melts)
    1 pound good melting white chocolate
    Red food coloring
    1 cup of crushed Red Velvet M&M'sValentine's Day themed sprinkles
    Valentine's Day themed sprinkles

    • Using whatever method you prefer, melt your chocolate 
    • Pour/spread it evenly on a baking sheet lined with a silpat or wax paper.
    • Let that layer sit while you melt your white chocolate. 
    • Once the white chocolate is melted stir in red food colouring until it reaches your desired shade.
    • Pour/spread the white chocolate over the regular chocolate layer.
    • Top with crushed Red Velvet M&M's and sprinkles.
    • Refrigerate until completely set. 
    • Break into bite sized pieces and enjoy.

    Sunday, 9 February 2014

    Cherry & Vanilla Shake

    Good for Valentines Day...and not harsh on the waistline. Thank you Glued to My Crafts

    Yummy Cherry & Vanilla Shake



    1½ cups frozen, pitted cherries
    1¼ cups milk
    3 Tbsp sugar
    ½ teaspoon vanilla extract
    ¼ teaspoon almond extract
    1 pinch of salt
    1 cup ice

    • Throw all the above items in to a blender.
    • Blend until completely mixed & smooth.
    • Serve with whipped cream on top.
     

    Saturday, 8 February 2014

    Cranberry White Chocolate Fudge

    Delicious, fruity and flavorful cranberry white chocolate fudge
    Read more at http://www.amomstake.com/2014/01/cranberry-white-chocolate-fudge-recipe/#RGwTUKUkiqKQce7Y.99
    Delicious, fruity and flavourful fudge, and only five ingredients. Ideal for Valentines Day.  Thank you  A Moms Take


    2 Cups White Chocolate Chips
    2 Cups Vanilla Frostin
    ½ Cup Cranberries
    ¼ Cup Sugar
    1 Cup Water

    • In a small sauce pot bring water, cranberries and sugar to a boil
    • Allow cranberries to boil for 1-2 minutes until they “pop” and then remove from heat.
    • Pour the cranberry mixture into a blender or food processor and blend until smooth
    • In a microwave safe bowl melt your white chocolate chips in the microwave in 20-second bursts, stirring in between until completely melted
    • In a separate bowl microwave frosting for 15-20 seconds until smooth.
    • Combine the melted chocolate with the melted frosting and whisk together
    • You can either pour your fudge mixture into a lined 8×8 pan or use fun little silicone molds, either one will work just fine.
    • Once fudge is poured, drop small dots of the cranberry sauce onto the fudge. 
    • Using a toothpick or knife, swirl the cranberry sauce into the fudge.
    • Refrigerate for 2 hours or until firm.
     

    Thursday, 6 February 2014

    Loaded Bacon Cheddar Bread

    Absolutely delicious. Thank you A Beautiful Bite

    Cheddar Bacon Bread

    6 cups all purpose flour
    3¼ cups warm water
    2 tsp instant yeast
    2 tsp salt
    2 tsp sugar
    2¾ cup cheddar cheese, fresh grated not bagged
    10 strips cooked thick cut bacon, chopped and divided
    fresh ground black pepper to taste

    • In a large mixing bowl combine water, yeast, salt and sugar.
    • Allow mixture to sit for several minutes.
    • Add flour, two cups of cheese, ½ bacon and fresh ground black pepper. 
    • Stir with spoon until combined. 
    • Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.
    • Cover with a towel and allow to rise in a warm place for an hour.
    • After an hour, turn dough out onto a floured board and knead for a few minutes. 
    • It does not need to be completely smooth, just knead it long enough to come together 
    • Place dough into a loaf pan.
    • Cover loaf with remaining cheese and bacon. 
    • Cover with towel and allow to rest for thirty minutes.
    • Bake in a 400º oven for fifteen minutes. 
    • Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. 
    • Remove foil and allow to bake for another 5 minutes.

    Wednesday, 5 February 2014

    Citrus Pulled Pork Tacos

    With an interesting combination of chilli, orange and lime, this pork can be used for other dishes like a salad or quesadilla. Thank you Real Mom Kitchen


  • 12 good quality sausages (use two packets of six)
  • 1 onion, chopped
  • 2 x 300g pots fresh tomato and herb sauce
  • 540g jar large butter beans, rinsed and drained
  • freshly chopped herbs, to garnish

  • Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99
    Citrus Pulled Pork Taco


    1 tsp dried oregano
    1 tsp chipotle chili powder
    1 tsp cumin
    1 pork loin (~2 pounds), cut into 3-inch chunks
    1 small onion, peeled and quartered
    3 large cloves garlic, minced
    1 cup chicken broth or stock
    1 Tbsp tomato paste
    1 Tbsp honey
    1 orange, halved and juiced
    1 lime, halved and juiced
    salt & pepper, to taste
    1 package corn tortillas, warmed
    Garnishes as desired



    • Preheat the oven to 325°F.
    • In a dutch oven, combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. 
    • Give it a good stir. 
    • Over medium heat, bring mixture to a simmer.
    • Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
    • Remove the meat from the Dutch oven to a cutting board. 
    • Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes.
    • Meanwhile, shred the meat and return to dutch oven once liquid is reduced. 
    • Allow pork to soak up remaining liquid. 
    • Season with salt & pepper as desired. 
    • Serve with corn tortillas and garnish as desired.

  • 12 good quality sausages (use two packets of six)
  • 1 onion, chopped
  • 2 x 300g pots fresh tomato and herb sauce
  • 540g jar large butter beans, rinsed and drained
  • freshly chopped herbs, to garnish

  • Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

  • 12 good quality sausages (use two packets of six)
  • 1 onion, chopped
  • 2 x 300g pots fresh tomato and herb sauce
  • 540g jar large butter beans, rinsed and drained
  • freshly chopped herbs, to garnish

  • Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

    Tuesday, 4 February 2014

    Chocolate Chip Cookie Dough Cheesecake

    Thank you The Girl Who Ate Everything

    Chocolate Chip Cookie Dough Cheesecake

    Crust:
    4 tablespoons butter, melted
    2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos)

    Cookie Dough:
    ½ cup butter, softened
    ½ cup sugar
    ½ cup packed light brown sugar
    2 tablespoons milk
    2 teaspoons vanilla extract
    1 cup all-purpose flour
    1/4 teaspoon salt
    1 cup mini chocolate chips
    Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

    Filling:
    4 (8-ounce) blocks cream cheese, softened to room temperature
    1 cup sugar
    4 large eggs
    1 teaspoon all-purpose flour
    1 teaspoon vanilla
    1 cup sour cream


    Garnish:
    1 cup heavy whipping cream
    1/3 cup powdered sugar
    Mini chocolate chips, for sprinkling


    • Preheat oven to 325 degrees.
    • For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. 
    • Add the milk, vanilla and blend. 
    • Mix in the flour, salt and the chocolate chips. The dough will be wet. 
    • Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. 
    • Place them in the freezer to harden while making the rest of the cheesecake.
    • Lightly grease the bottom and sides of a 10-inch springform pan. 
    • In a medium bowl, combine the butter with the graham crackers or cookie crumbs. 
    • Press onto the bottom and about halfway up the sides of the prepared pan.
    • For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. 
    • Add the vanilla and sour cream and mix just until blended. 
    • Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
    • Pour half the batter into the prepared crust. 
    • Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. 
    • Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. 
    • Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
    • Bake the cheesecake at 325 degrees for one hour. 
    • Turn off the oven and prop the door open several inches (make sure no kids are around!).
    •  Let the cake sit in the oven for an additional 30 minutes. 
    • Remove the cake from the oven and let it cool completely on a wire rack. 
    • Refrigerate until chilled. For best results chill overnight.
    • For whipped cream garnish: Whip cream with sugar until soft peaks form.
    • To serve, cut into slices and top with whipped cream and mini chocolate chips.