Real French Crepes

An excellent and easy crepe recipe! Very tasty with any sort of sweet topping.

Ingredients

* 1 cup all-purpose flour
* 1 egg
* 2 cups milk

Directions

1. In a mixing bowl, combine flour, egg, and milk
   
2. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter

Can be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert

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Mocha Ricotta Tiramisu

This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.

Ingredients

* 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2¼ oz) in total
* 1 tsp Continental roast coffee granules
* 120 ml (4 fl oz) boiling water
* 2 tbsp coffee liqueur or brandy
* 1 tsp caster sugar
* 200 g (7 oz) ricotta cheese
* 200 g (7 oz) 0% fat Greek-style yogurt
* 25 g (1 oz) icing sugar, sifted
* 1 tsp pure vanilla extract
* 25 g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate

Directions

1. Break each of the sponge fingers into 3 pieces, then divide evenly among four 240 ml (8 fl oz) glass tumblers or dessert glasses.
2. Place the coffee in a measuring jug and add the boiling water. Add the liqueur or brandy and caster sugar, and stir to dissolve. Pour evenly over the sponge fingers. Leave to soak while you make the topping.
3. Beat the ricotta with the yogurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked sponge fingers.
4. Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3–4 hours) before serving.

TIPS
Replace the Greek-style yogurt with fromage frais or vanilla-flavoured low-fat yogurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ tsp of cocoa powder. * To make an amaretti and raspberry dessert, divide 28 amaretti (or ratafia) biscuits, about 75 g (2½ oz) in total, among 4 glass tumblers or dishes. Add 250 g (8½ oz) raspberries, reserving 12 for decoration. Sprinkle each dessert with 1 tbsp dark rum, brandy or orange liqueur. Make a thick custard using 1½ tbsp custard powder, 2 tbsp caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 tsp pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yogurt. Spoon on top of the biscuit and raspberry mixture. Crush 8 more biscuits and scatter the crumbs over the top of the desserts, then decorate them with the reserved raspberries. Chill for 30 minutes before serving.

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Panna cotta

This is such an easy, but beautiful dessert to serve for company in the summer when fresh berries are in season. Gelatine leaves work better, but powdered gelatine is easier to find generally.

Ingredients

* 400ml double cream
* 4½ tablespoons caster sugar
* 2 tablespoons grappa (Italian grape-based liqueur)
* 1/2 teaspoon vanilla
* 3 leaves or 1¼ teaspoons gelatine
* 300g berries, to serve


Directions

1. Put the cream and sugar in a saucepan and stir over gentle heat until sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding the grappa and vanilla.
2. If you are using gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to absorb for a minute, then stir in the cream until dissolved.
3. Pour the mixture into four 125 ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
4. Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.

Serve with fresh berries

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Sudanese Cinnamon Tea

This is a lovely simple recipe for traditional cinnamon tea as it is drunk in Sudan. You can reduce / increase the servings easily also.

Ingredients

# 4 cups boiling water
# 4 tea english tea bags or 4 teaspoon of loose english tea
# 4 cinnamon sticks (approx 1/2-inch)
# 4 lumps of sugar, plus extra
# sugar


Directions

1. Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
2. Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
3. Serve with an additional bowl of sugar lumps for guests to add if they like.

TIPS
Add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour

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Goat's cheese & red pepper tart

There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

* 2 large red onions , thinly sliced
* 2 tbsp olive oil
* 1 tbsp balsamic vinegar
* 12 pitted black olives
* 2 red peppers (choose tapered, heart-shaped ones if possible)
* 200g ready-made shortcrust pastry
* 150-200g log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
* 250g cherry tomatoes
* few oregano or basil leaves

1. Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
2. Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
3. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
4. Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
5. Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

TIPS
You can try:
*Sainte-Maure de Touraine
This logshaped cheese has a wisp of straw through the centre and is dusted with ash. Mild, creamy flavour.

*Make it easier
Grilled peppers are a bore to peel, so if you want to save a bit of time, use halved roasted peppers from a jar or deli counter instead.

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Berry Easy Dessert

This is so refreshing and simple to make.

Ingridients
* 1 pint good quality Greek style plain whole milk yogurt
* 4 to 5 pieces crystallized ginger, grated
* 1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
* 1 orange zested
* 2 pints black berries

Direction
In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.


You can try topping it with shredded coconut

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Pumpkin Gingerbread Trifle

This recipe is fantastic,It tastes like pumpkin pie, but it has a lot of texture and flavor

Ingridients
* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional

Direction

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

If you use pumpkin pie filling with the spices and sugar already added don't add the brown sugar.Another idea add some gingersnap crumbs to the layers for a nice sweet crunch!

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Chinese Steamed Cake

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake

Ingridients:
* 6 eggs
* 1 1/4 cups white sugar
* 2 1/2 tablespoons water
* 1 1/2 cups cake flour
* 1/2 teaspoon baking powder
* 1 1/2 teaspoons almond extract
* 1/4 cup confectioners' sugar for dusting

Directions

1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

You can use brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanilla for the almond extract

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Apple Shortbread Pie

A favorite among my family and friends. The apples go great with the shortbread crust. Very easy and delicious

Ingridients.

* 2 cups all-purpose flour

* 1/2 cup white sugar

* 1/4 teaspoon salt

* 3/4 cup chilled butter, diced

* 2 egg yolks, beaten

* 1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices

* 1/4 cup light brown sugar, packed

* 1 tablespoon all-purpose flour

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 400 degrees F (200 degrees C.)
2. Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan
3. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top
4. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling

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This cookies is wonderful and good for Valentine's day

Ingridients

* 7 cups all-purpose flour

* 2 cups white sugar

* 2 teaspoons salt

* 2 teaspoons baking powder

* 1 1/2 cups shortening

* 3 teaspoons almond extract

* 1 cup milk

* 3 eggs

Direction

1. Preheat oven to 375 degrees F (190 degrees C)
2. In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet
3. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden

Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie

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Triple Chocolate Chip Muffins

A yummy chocaholics dream that's really easy to make.

Ingredients:

* 90g melted butter
* 2½ cups (310g) self-raising flour
* ½ cup (65g) cocoa
* 3/4 cup (185g) caster sugar
* 1 egg
* 1 1/3 (330ml) cups milk
* ½ cup white chocolate chips
* ½ cup milk chocolate chips
* ½ cup dark chocolate chips

Directions

1. Preheat oven to 190 degrees C. Grease a 12 hole muffin tin.
2. Combine all ingredients in a large bowl and spoon mixture into prepared muffin tins.
3. Bake at 190 degrees C for 25 minutes. Turn on a wire rack to cool.

Mixed the ingredients the night before, placed it in the fridge and hot muffins early in the morning

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Chocolate Strawberries

The world's simplest dessert: strawberries dipped in chocolate.

Ingridients:
* 150g dark chocolate, chopped
* 500g fresh strawberries with leaves

Directions:

1. In a microwave-safe bowl, or in the top of a double boiler over simmering water, heat chocolate, stirring occasionally, until chocolate is smooth and melted.
2. Holding berries by their stems, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on a wire rack and chill in refrigerator until chocolate sets.

This is the simplest, most effective combination of chocolate and fruit and just a lovely sweet to serve

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Thai Chicken Balls

These chicken balls are so tasty! You have to try them

Ingredients:

* 2 pounds ground chicken
* 1 cup dry bread crumbs
* 4 green onions, sliced
* 1 tablespoon ground coriander seed
* 1 cup chopped fresh cilantro
* 1/4 cup sweet chili sauce
* 2 tablespoons fresh lemon juice
* oil for frying

Directions

1. In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

The nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Beef Rendang

This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice

Ingredients:

* 3/8 pound shallots
* 3 cloves garlic
* 15 dried red chile peppers
* 5 slices fresh ginger root
* 5 lemon grass, chopped
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons cumin seeds
* 1 pinch whole nutmeg
* 1 tablespoon vegetable oil
* 1 1/4 pounds beef stew meat, cut into 1 inch cubes
* 1 1/2 tablespoons white sugar
* 2 cups shredded coconut
* 5 whole cloves
* 1 cinnamon stick
* 1 2/3 cups coconut milk
* 7/8 cup water
* salt to taste

Direction

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

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Mahogany Chicken Wings

"These sweet, succulent wings look as delicious as they taste!"

Ingredients:
* 3 pounds chicken wings, split and tips discarded
* 1/2 cup soy sauce
* 1/2 cup honey
* 1/4 cup molasses
* 2 tablespoons chile sauce
* 1 teaspoon ground ginger
* 2 cloves garlic, finely chopped

Directions

1. Place chicken in a shallow, medium dish.
2. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
3. Preheat oven to 375 degrees F (190 degrees C).
4. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Tips

Marinated for three hours, took the chicken out and broiled for about fifteen minutes to crisp them up, and then baked with the wonderful sauce

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Japanese Chicken Wings

Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings

Ingredients:

* 3 pounds chicken wings
* 1 egg, lightly beaten
* 1 cup all-purpose flour for coating
* 1 cup butter
* SAUCE
* 3 tablespoons soy sauce
* 3 tablespoons water
* 1 cup white sugar
* 1/2 cup white vinegar
* 1/2 teaspoon garlic powder, or to taste
* 1 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut wings in half, dip in egg and coat with flour.
3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Tips
I oven fried my wings (seasoned them with season salt, garlic and pepper) and floured them. I didnt use the egg, instead after I floured them I sprayed them with pam. They came out nice and crispy, I baked them at 400. After they were "fried" in the oven, I added the sauce and it was perfect. Great recipe and I was glad that I was able to make them healthier by oven frying them. I will definitely make them again.

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Stuffed Cabbage Leaves

Turn to this old-fashioned favorite when you're looking for a ground beef dinner. Wrap cabbage leaves around a ground beef mixture, smother in spaghetti sauce, and bake.






Ingredients:

• 1 large head cabbage
• 1 pound lean ground beef
• 1/4 cup finely chopped onion
• 1/4 cup raisins
• 2 tablespoons fine dry bread crumbs
• 1 cup spaghetti sauce
• 1/4 teaspoon ground cinnamon

Directions

1. Remove 12 outer leaves from cabbage. Remove any tough center veins from the 12 leaves. Cook half of the cabbage leaves in boiling water for 3 minutes to soften. Drain on paper towels. Repeat with remaining leaves.
2. Finely chop enough of the remaining cabbage to make 1/2 cup. Reserve remaining cabbage for another use.
3. In a large skillet cook ground beef, onion, and the 1/2 cup chopped cabbage until meat is no longer pink and onion is tender. Drain well. Stir in raisins, bread crumbs, and 1/4 cup of the spaghetti sauce.
4. Spoon a scant 1/4 cup of the meat mixture onto each cabbage leaf; fold in sides. Roll up leaf, forming a bundle. Arrange rolls in a 2-quart rectangular baking dish.
5. For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon. Spoon over cabbage rolls.
6. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Spoon sauce over rolls during baking and before serving. Makes 6 servings.

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Mozzarella and Tomato Salad

Ingredients:

* 4 large tomatoes
* 4 tablespoons extra virgin olive oil
* freshly ground black pepper to taste
* 275g (10 oz) mozzarella cheese, thickly sliced
* 8 to 10 leaves fresh basil, torn into strips

Chop tomatoes in half, then slice thinly; arrange on four plates. Drizzle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese.

Be transported to Capri with this classic Insalata Caprese. Proof that sometimes the simplest things in life are the best

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Manestra de Verduras

Menestra is one of the irreplaceable dishes of Navarra cuisine

Ingredients:

* 6 preserved or fresh white asparagus spears
* 3 quarts water
* Salt
* 6 Swiss chard stems
* 1/2 pound romano (flat) beans or regular green beans, ends trimmed
* 6 small artichokes
* 1 lemon, halved
* 1 tablespoon plus 1 teaspoon all-purpose flour
* 2 cups fresh or frozen shelled English peas
* 1/4 cup olive oil
* 4 thin slices spanish ham, minced

Directions

1. If using preserved asparagus, drain them and reserve 1 cup of the brine; set the asparagus and brine aside separately. If using fresh asparagus, cut off about 1 inch from the base of each spear and then peel the spears with a vegetable peeler
2. Pour 1 quart of the water into a saucepan and bring to a boil over hight heat. Salt the water lightly and add the Swiss chard stems, beans, and, if you are using them, the fresh asparagus. Cook for 20 minutes, or until the asparagus are tender, then lift the asparagus out with a wire skimmer or tongs. Continue cooking the chard stems and beans for 10 minutes longer, or until very tender. Drain, reserving 1 cup of the cooking liquid, and set aside to cool. When cool enough to handle, cut the chard stems and the beans into thin strips
3. Meanwhile, working with 1 artichoke at a time, peel off the tough outer leaves. Cut off the stem flush with the bottom, and cut off the top one-third of the leaves. Rub the trimmed artichoke with a lemon half. Repeat with the remaining artichokes, rubbing them each with the same lemon half. In a second saucepan, bring 1 quart of the water to a boil over medium-high heat. Add 1 tablespoon of the flour and the remaining lemon half and stir to mix. (The lemon prevents the artichokes from turning dark, and the flour counterbalances the acidity of the lemon and makes the artichokes more tender.) Add the artichokes, decrease the heat to medium, cover, and cook for 20 minutes, or until tender when pierced with the tip of a knife. Drain
4. Preheat the oven to 350ºF
5. In a third saucepan, bring the remaining 1 quart water to a boil over medium-high heat. Salt the water lightly, add the peas, decrease the heat to medium-low, and boil gently for about 5 minutes, or until tender. Drain
6. Put the vegetables in separate piles on an oven proof platter and place in the oven. Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the ham and sauté, stirring often, for 1 minute, or until the fat glistens. Using a slotted spoon, lift the ham from the pan with the oil to high heat and stir in the remaining teaspoon flour. Add the reserved 1 cup brine (or the cooking liquid if you used fresh asparagus), stirring to mix well, and bring to a boil. Cook, stirring often, for about 2 minutes, or until the liquid turns opaque
7. Pour the sauce over the vegetables, heat through in the oven for 2 minutes, and serve immediately

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Slimy Mackerel with Spiced Basil

Combining those natural spicy ingredients provides you unique dishes from Indonesia. Try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before

Ingredients:

• 3 Slimy Mackerel
• 2 cm Ginger, finely chopped
• 3 cloves Garlic, minced
• 3 tsp salt
• 300 ml thick coconut milk
• 1 red tomatoes, cut into pieces
• 1 stalk lemongrass
• 2 bay leaves
• 2 slices galangal
• 5 bird's eye chilies
• basil leaves to taste

Blended Spices:
• 5 Shallots
• 4 Pecan
• 1 tsp Coriander
• 3 cloves Garlic
• 6 Curly Chilies
• 2 cm Turmeric
• 1 tsp Sugar
• 1 tbsp Cooking Oil
• Salt to taste


Directions

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.
2. Grill fish until half cooked, set aside.
3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.
4. Marinate fish in Yellow Sauce for 15 minutes.
5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce

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They ain't called triple chocolate for nothing. A yummy chocaholics dream that's really easy to make.

Ingredients

* 1 (18 ounce) box yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

* 1 (8 ounce) package cream cheese, softened

* 1 (15 ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted

* 1 (16 ounce) package confectioners' sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2.Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3.Beat the cream cheese and pumpkin in a large bowl until smooth.
4 Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5.Stir in the confectioner's sugar, cinnamon and nutmeg.
6.Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

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Buttery Pumpkin Cake

This cake has the best mouth feel of anything I've ever eaten

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2. Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3. Beat the cream cheese and pumpkin in a large bowl until smooth.
4. Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5. Stir in the confectioner's sugar, cinnamon and nutmeg.
6. Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

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Asian Chicken Noodles

A very tasty dish that is very easy to make. Took me less than 30 minutes to prepare and cook with a great result

Ingredients

• 250g thin rice or vermicelli noodles
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1 skinless, boneless chicken breast fillet - cut into 1cm pieces
• 1 tablespoon grated fresh ginger
• 2 leaves bok choy, diced
• 60ml chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 1/2 tablespoons hoisin sauce
• 2 spring onions, thinly sliced

Directions

1. Cook noodles according to package instructions. Drain.
2. Meanwhile, in a large non-stick wok, heat oils over medium high heat. Cook onion and garlic until softened. Stir in chicken, and cook until chicken browns. Stir in ginger, bok choy, chicken stock, sherry, soy sauce and hoisin sauce.
3. Toss noodles with chicken mixture until well coated. Serve warm sprinkled with sliced spring onions.

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Barbecue Sauce

This is an easy to make barbecue sauce using store-cupboard staples - great for an impromptu barbecue!

Ingredients

• 1/2 cup ketchup
• 2 tablespoons dark brown soft sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot sauce, such as Tabasco
• 1 clove garlic, crushed
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

In a small saucepan over medium heat, stir together the ketchup, sugar, Worcestershire sauce, vinegar, hot sauce, garlic, mustard powder and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favourite barbecued meats.

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Honey-Vanilla Chicken

This was delicious! Easy to put together, and cooks in 10-12 minutes under the broiler.




Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon orange juice
• 1 teaspoon hot pepper sauce, or to taste
• 1 teaspoon vanilla extract
• 1 tablespoon light brown sugar
• 1 tablespoon honey
• 1/2 teaspoon minced garlic
• 1/2 tablespoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sesame oil
• 1/2 cup vegetable oil
• 2 pounds skinless, boneless chicken breast meat - cut into strips

Directions

1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

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Banana Bread

Ingredients

· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup butter
· 3/4 cup brown sugar
· 2 eggs, beaten
· 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack


Tips

Added 1/2 cup of chopped walnuts and brushed the top with a mixture of 1tbs water and 3 tbs brown sugar for a sweet crunch on top.

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Country Fried Steak and Milk Gravy

Ingredients

• 4 (4 ounce) cube steaks
  
• 1/2 teaspoon salt, divided
  
• 1 3/4 teaspoons ground black pepper, divided
  
• 1 cup all-purpose flour
  
• 2 eggs, lightly beaten
  
• 1/4 cup lard
  
• 1 cup milk

Directions

1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery
4. The gravy is great served over the steak, or on mashed potatoes.

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Curry Cheese Ball

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup chutney
• 1/2 teaspoon mustard powder
• 1 1/2 tablespoons curry powder
• 1/2 cup sliced almonds

Directions

1. In a medium bowl, mix together the cream cheese and chutney until well blended. Season with mustard powder and curry powder, and mix well. Chill overnight, or until cream cheese is firm.
2. Roll chilled cheese mixture into a ball, and roll in almonds to coat. Serve with crackers or veggies.

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