Layered Bean Dip

ingredients:

1. 1 can refried beans
2. 1 packet taco seasoning, using about 2 Tbsp. of seasoning from it
3. sour cream
4. freshly shredded cheddar
5. diced tomatoes
6. sliced green onions
7. sliced black olives

directions:

1. In a bowl combine the refried beans and taco seasoning. Stir well until combined. Spread onto a large serving dish or pie plate.

2. Stir up the sour cream to loosen it up. Spread over refried beans. Top with shredded cheddar.

3. Add remaining ingredients and serve with tortilla chips.

CAKE dinner recipe

Ingredients 

185g butter, at room temperature, chopped
370g (1 3/4 cups) caster sugar
3 eggs
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
80g (3/4 cup) cocoa powder
1/2 tsp bicarbonate of soda
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g Arnott’s Tim Tam Original, finely chopped

Chocolate ganache
400g milk chocolate, chopped

300ml ctn pouring cream

Chocolate filling
125g butter, at room temperature, chopped

450g (3 cups) pure icing sugar, sifted

2 tbs malted milk powder

2 tbs milk

200g milk chocolate, melted, cooled

Instructions

Preheat oven to 180°C. Grease and line base and sides of two 18 x 27cm (base measurement) slice pans.

Step 2
Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until just combined. Sift over half the combined flour, cocoa powder and bicarbonate of soda. Add milk. Use a metal spoon to fold until just combined. Sift over remaining combined flour, cocoa powder and bicarbonate of soda. Add water and fold until just combined.

Step 3
Divide mixture among pans. Smooth surface. Bake for 25-30 minutes or until a skewer inserted into centres comes out clean. Cool in pan for 5 minutes. Transfer to wire rack to cool completely.

Step 4
Meanwhile, to make chocolate ganache, place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour cream over chocolate. Stir with a metal spoon until melted and smooth. Place in fridge, stirring often, for 40 minutes until thickened slightly.

Step 5
To make chocolate filling, use electric beaters to beat butter in a bowl until pale and creamy. Gradually add icing sugar, malted milk powder and milk, in alternating batches, until smooth and combined. With the beater on low, gradually beat in the chocolate until just combined.

Step 6
Place one cake on a wire rack set over a baking tray. Use a palette knife to spread filling over cake. Sprinkle with Tim Tams. Top with remaining cake. Place in fridge for 30 minutes to set.

Step 7
Pour ganache over the top of the cake. Use a palette knife to spread ganache over top and sides to cover. Set aside for 10 minutes to set.

SAUTEED SCALLOPS WITH GARLIC

Ingredients

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sea scallops (about 12)
2 tablespoons butter, divided
1/2 cup white wine or chicken broth

Directions

In a small bowl, combine the chili powder, cumin, salt and pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
In a large heavy skillet over medium heat, melt 1 tablespoon butter. Cook scallops for 2 minutes on each side or until opaque and golden brown. Remove from the skillet; keep warm.
Add wine to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops. Yield: 4 servings

Delicious Butter Chicken

Ingredients

2 single chicken breasts chopped into 1" cubes
4 cloves garlic
1 inch ginger
1/4 cupcashews
1 teaspoon paprika
1/4 teaspoon chilli
1/2 teaspoon garam masala
1 teaspoon cinnamon
1/4 teaspoon ground cardamon
1 tin (400g) tomatoes
2 tablespoons cream
1/2 cup coconut cream
3 tablespoons ghee
1 onion, sliced

boiled rice for serving

Directions

Put all ingredients except the ghee and onion into a blender.
Add to a plastic bowl with your chopped chicken.
Cover in put in the fridge for one hour.

After your marination time, heat ghee in heavy based frying pan.
Add onion and fry on low heat for about 5 – 10 minutes.
Add the marinated chicken and keep on low heat.
Stir for the first 5 minutes to encourage the chicken to change colour, after that put a lid on it and keep it simmering on very low heat.
Cook for roughly another 15-20 minutes.

Meanwhile cook your rice
When all is ready serve the butter chicken on steamed rice.

Easy Sweet and Sour Chicken

Ingredients

4 chicken breasts
flour
salt
pepper
oil (for frying)
3 stalks celery, chopped finely
1 medium onion, chopped
1 can pineapple, whole rounds
1/2 cup ketchup
1/4 cup brown sugar
vinegar (just a splash)

Directions

Preheat oven to 350° Chop all vegetables and half
Coat chicken pieces with flour, salt and pepper.
Brown on all sides in oil.
Place in a baking pan.
Mix together all remaining ingredients and pour over the chicken in baking pan.
Top with pineapples rounds.
Bake one hour.

Spinach Balls

Ingredients

2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I use a food processor)
2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
1/2 c. melted butter
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper

Directions

1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray.

2. Bake at 350 for 20 minutes. Makes approximately 60 balls.

NOTES:
Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.)
For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes.
For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes).

Enjoy!

Chunky Beef Stew

Ingredients

1 onion, chopped
0.5-1kg round steak, cut into 1-inch chunks
2 1/2 cups low sodium beef stock/broth
2 medium potatoes, peeled and cut into 1-inch chunks
2 sweet potatoes peeled and cut into 1-inch chunks
0.5kg baby carrots (or about 5 medium, peeled and cut to size of baby carrots)
2 celery stalks, diced
1/4 cup tomato paste
1/2 tsp ground black pepper
2 Tbsp Worcestershire sauce
1 bay leaf
1/4 cup red wine (optional)

Directions

1. Prep all vegetables and beef before starting.
2. Lightly coat a large pan with cooking spray, or brush with some vegetable oil. Place over medium high heat. Add beef chunks, and saute until browned on all sides, about 5 minutes. Brown in batches if required.
3. Add browned beef to slow cooker bowl.
4. Add beef stock, onion, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and Worcestershir sauce and red wine. Stir to mix, then add bay leaf.
5. Cover and cook on low 4-6hrs.
6. Remove bay leaf with a spoon and discard before serving

Pretty Pavlova

Elements

* 6 large egg whites, at room temperature
* 1.5 cups superfine/caster sugar
* 1 tablespoon cornstarch
* 2 teaspoons distilled white vinegar

Instructions

Preheat the oven to 125c/250f. Trace an 8inch/20cm circle onto parchment/baking paper. Place the baking paper onto baking tray. In a bowl, with an electric mixer, beat the egg whites until soft peaks form, about 10 minutes. Gradually beat in the sugar, 1 tablespoon at a time, beating well until the sugar is dissolved and the meringue is thick and glossy. Add the cornstarch and vinegar and whisk until combined. Pile the meringue onto the traced circle, shaping it into a large round disc. Bake until dry to the touch, about 1 and a half hours. Turn off the oven, open the door and leave to cool completely.

Of course we all have our own ways of dressing a Pavlova, go with whatever fruit or berries that are in season to your liking. A good old fashioned whipped cream, kiwifruit, strawberries & passionfruit is always a hit, as is sliced mango when in season.

Optional:

We used 1 teaspoon of pink food colouring to the last spoonful of sugar. To serve we decorated with freshly whipped cream, sliced green grapes & pretty rose petals .

Source: www.Aingredients.com.au

Cherry Ripe Balls

You will need:

1 x 395g tin of condensed milk

1 packet of Marie biscuits

2 tablespoons of cocoa

1/4 cup of desiccated coconut plus extra to roll them in

3 x 52g Cherry Ripe bars – roughly chopped

To create these delicious little balls, you simply just need to:

- Place all ingredients in a bowl and using a metal spoon, stir until combined.

- Using a tablespoon, scoop out mixture and using your hands, shape into balls.

- Roll the balls in the extra coconut, place on a plate and then simply pop them into the fridge to set.

Enjoy!

Best Tuna Casserole

Ingredients

1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly

Vanilla Slice

Ingredients

1 x 600 mL bottle full fat cream
1 x 100 g packet Cottee's instant vanilla pudding mix
1 x 200 g packet Lattice biscuits
2 tablespoons custard powder
1 teaspoon vanilla essence, or vanilla bean paste
Topping
1 cup pure icing sugar, sifted
1 teaspoon butter, melted
1 tablespoon milk
½ teaspoon vanilla essence
Desiccated coconut, to taste

Method

1. Place cream, instant pudding, custard powder and vanilla into the bowl of a food
processor and process on medium speed until combined and thick, it must not fall from a
spoon.
2. Alternatively, place these ingredients into a bowl and use an electric hand mixer.
3. With a wooden spoon, pile a good amount of cream mixture onto a biscuit.
4. Place another biscuit on top and smooth down the sides, filling in the sides with more
cream if there are hollows. Continue for the remaining biscuits.
5. Topping: Sift icing sugar into a bowl.
6. Add butter, milk and essence and mix together with a fork until a firm consistency is
reached. Add a very small amount of extra milk, if required.
7. Spread icing onto each slice, then dip into the coconut while it is still moist.
8. If possible, store for 2 days in an airtight container in the fridge to allow the biscuits
soften.
Source : www.bestrecipe.com.au

Baileys Party In a Glass

Ingredients

Serves 6-8

Brownie (or you can use storebought to save time)
2/3 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, chopped into pieces
2 ounces (2 squares) unsweetened chocolate, chopped into small pieces
1/4 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup caramel (storebought or homemade)
1 cup heavy cream, whipped
1 cup chocolate covered espresso beans, chopped
1 (375mL) bottle of Baileys Liquor
6-8 glass cups

Directions

Grease your pop pan.
In a small bowl, stir the salt into the flour.
In a saucepan over low heat, melt the butter and chocolate. Stir until blended and remove from the heat.
In a large bowl, stir together the melted butter/chocolate with the sugar. Add the lightly beaten eggs and vanilla and mix together well.
Add the flour mixture to the wet mixture and stir until the flour is incorporated.
Evenly divide the batter into an 8 or 9 inch baking pan.
Bake for 14-16 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool.
Once cool cut brownie into bite sized chunks.
To layer brownie, follow this order, or make up your own creative dish:
To the bottom of a glass, add a squeeze of caramel, a drizzle of Baileys, a few chunks of brownie, a drizzle of Baileys, 2 Tablespoons of whipping cream, another layer of brownie chunks, caramel, whip cream and chopped chocolate covered espresso beans

Quick & Healthy Delicious Protein Packed Pepper Steak

Preparation time: 25 min.
Serves:4

Ingredients:

1 lb. boneless beef sirloin steak, 3/4? thick*
1 1/2 tbsp. olive oil
3 cups fresh or frozen green or red pepper strips
1 medium onion, cut into wedges
1/2 tsp. garlic powder
1 tbsp. Worcestershire sauce
4 cups hot cooked rice (optional)

Preparation:

Slice beef into very thin strips.
Heat 1 tbsp. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet.
Heat remaining oil. Add peppers, onion and garlic and cook until tender-crisp.
Add Worcestershire. Heat through. Serve over rice.

ZUCCHINI PIZZA CASSEROLE

Ingredients:

4 cups shredded zucchini (about 5 small zucchini's)
1/2 tsp. salt
2 eggs
2 tbsp. parmesan cheese
2 oz. cheese (I used mozzarella and cheddar)
1 tsp. italian seasoning
1 lb. ground beef
2 oz. pepperoni, chopped
1 medium onion, chopped
2 cups spaghetti sauce
1 medium bell pepper, chopped
4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.

While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.

Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

SHRIMP and CRABMEAT ETOUFFEE

Elements

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

Instructions

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

Be sure to SHARE to SAVE the recipe.

Pomegranate & chicken stew

Ingredients

• 1-2 tbsp olive oil
• 1 higher-welfare whole chicken , jointed
• 1 tsp paprika
• 2 onions , sliced
• 4 cloves of garlic , finely chopped
• 1 red chilli , finely sliced
• 2 tbsp fresh coriander , finely chopped, plus extra for the rice
• 300 ml tomato passata
• 4 tbsp pomegranate molasses
• Approx 200 ml pomegranate juice
• Boiled rice
• Pomegranate seeds

Method

Recipe by Andy Harris

You can buy pomegranate molasses in large supermarkets, delis or Middle Eastern shops – or make your own by simmering pomegranate juice until thick and sticky.

Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a plate and set aside. 


In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and the coriander for the last 5 minutes. Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil. 

Return the chicken with any juices to the pan, cover and lower heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking. Toss the rice with the extra coriander, then place the chicken on top and scatter with pomegranate seeds.

Read more at http://www.jamieoliver.com/recipes/chicken-recipes/pomegranate-chicken-stew/#m272AiMLrFDAd8FF.99

Death by Chocolate Icebox Cake

Ingredients

1 14.4 oz box of Chocolate Graham Crackers 

Chocolate Mousse
8 oz cream cheese, room temperature
1/2 cup sugar
3 tbsp milk
1/2 cup cocoa
8 oz cool whip (or homemade whipped cream*)

Chocolate Ganache
11 oz semi-sweet or milk chocolate chips (about 2 cups)
3/4 cup heavy whipping cream
3/4 tsp vanilla

Chocolate Whipped Cream and Toppings
3/4 cup heavy whipping cream
1 1/2 tbsp cocoa
1/4 cup powdered sugar
Chocolate sauce (I used this one)
Mini chocolate chips



Instructions

To Make the Chocolate Mousse
1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add cocoa and mix until smooth.
3. Fold in the cool whip.

To make the chocolate ganache
1. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.

To make the chocolate whipped cream
1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
4. As the cream starts to thicken, add the cocoa and powdered sugar.
5. Whip until stiff peaks form.


Putting it all together
1. Place a single layer of graham crackers in the bottom of a 9x13 pan.
2. Top graham crackers with half of the mousse mixture and spread evenly.
3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
4. Place another layer of graham crackers on top of the chocolate ganache
5. Spread remaining mousse mixture on top of graham crackers.
6. Pour remaining ganache on top of mousse mixture and spread evenly.
7. Top ganache with one more layer of graham crackers.
8. Top cake with chocolate whipped cream and spread into an even layer.
9. Finish cake off with chocolate sauce and mini chocolate chips, if desired.

by: http://www.lifeloveandsugar.com/2014/10/01/death-by-chocolate-icebox-cake/

Spicy spaghetti vongole

Ingredients

• olive oil
• 6 cloves of garlic , peeled
• 1 x 400 g tin of plum tomatoes
• sea salt
• freshly ground black pepper
• 500 g spaghetti
• a bunch of fresh flat-leaf parsley
• 4 squid with tentacles , cleaned
• 1.5 kg clams , cleaned
• 100 ml white wine
• extra virgin olive oil
• 4 fresh red chillies

Method

Preheat a large griddle pan over a high heat, then add the chillies and cook for 20 minutes, or until blackened all over, turning occasionally. Transfer to a bowl, cover with cling film and set aside for around 10 minutes to cool.

Once cooled, peel and discard the blackened skin, then halve and deseed. Heat a lug of olive oil in a medium frying pan over a low heat, then finely slice and add 2 garlic cloves. Fry for a few seconds, or until lightly golden, then add the chillies and tinned tomatoes, breaking them up with a spoon. Bring to the boil, then reduce to low and simmer for around 5 minutes. Season with salt and pepper, mash well with a potato masher, then set the arrabbiata sauce aside.

Cook the spaghetti according to packet instructions in a large pan of salted boiling water over a high heat. 


Meanwhile, pick the parsley leaves and set aside for later, then finely slice the stalks. Halve the squid tentacles, thinly slice the tubes, then finely slice the remaining garlic. Preheat a large frying pan over a medium-high heat, add the parsley stalks, garlic, clams, wine and 2 large spoonfuls of arrabbiata sauce, then stir well. Add the squid and toss well to coat. Cover and cook for 3 to 4 minutes, or until the clams have opened.

Drain the spaghetti, reserving a cupful of the cooking water, then add to the clams. Roughly chop and add the parsley leaves, toss well, adding a splash of the reserved cooking water to loosen, if needed. Stir in any remaining arrabbiata sauce if you fancy more of a kick, drizzle with extra virgin olive oil and serve straightaway. 

Read more at http://www.jamieoliver.com/recipes/seafood-recipes/spicy-spaghetti-vongole/#Vvvu0SDhr8OqzAXt.99

SNICKERS CARAMEL APPLE SALAD

SNICKERS CARAMEL APPLE SALAD

INGREDIENTS

6 regular size Snickers Candy Bars
4 medium apples, I used Red Delicious
1 (5.1 oz.) package Vanilla Instant Pudding, dry, do not prepare
½ cup milk
1 (16 oz.) tub cool whip, thawed to room temp
½ cup caramel ice cream topping

INSTRUCTIONS

Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined.
Chop up apples and Snickers into bite size pieces.
Stir chopped apples and Snickers into pudding mixture.


Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

by: http://www.chef-in-training.com/2012/09/snickers-caramel-apple-salad/

Mama's 7UP Pound Cake

Cake

1-1/2 cups (3 sticks) unsalted butter, room temperature
3 cups granulated sugar
1 tsp salt
5 large eggs, room temperature
3 cups sifted cake flour
1/2 cup 7UP soda, room temperature
1 Tbsp lemon extract

Glaze
1 cup confectioners' sugar
3 Tbsp 7UP soda
1/2 tsp lemon extract

Preheat oven to 315 degrees. Prepare a 10-cup Bundt pan with the nonstick method of your choice.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.


Turn the mixer down to the lowest speed and slowly add the flour in 2 batches. Be careful not to overhead. Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter just until combined. Be careful not to over mix.


Pour the batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes, then inver onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it doesn't dry out.

For the glaze: in a small bowl, whisk together all ingredients until the mixture is pourable. When the cake is completely cook, spoon the glaze over the cake and allow it to harden. Serve at room temperature.

by: http://www.plainchicken.com/2015/09/mamas-7up-pound-cake-grandbaby-cakes.html