A Juggling Mums Food Blog

Choc-Muesli Biscuits

2009-01-13T16:25:00.003+11:00

Makes 24

Ingredients

* 3 cups natural muesli
* 1 cup sultanas
* 1/2 cup slivered almonds
* 3/4 cup plain flour
* 100g butter, melted, cooled
* 1/2 cup maple syrup
* 1 egg, lightly beaten
* 1/2 cup dark chocolate melts

Method

1. Preheat oven to 180°C. Grease 2 large baking trays. Line with baking paper.
2. Combine muesli, sultanas and almonds in a large bowl. Sift flour over muesli mixture. Make a well in the centre.
3. Combine butter, syrup and egg in a jug. Pour into well. Stir to combine. Using 2 tablespoons of muesli mixture at a time, shape into balls. Place balls on prepared trays and flatten slightly.
4. Bake for 20 minutes or until golden. Allow to cool on trays.
5. Meanwhile, place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute or until just melted. Stir until smooth. Using a spoon, drizzle chocolate over biscuits. Allow to set at room temperature. Serve.

Recipe and Image source - Taste.com.au

Asian Risotto

2008-06-03T07:54:00.001+10:00

Ingredients (serves 4)

90g (about 1 bunch) coriander
2 1/2 tbs vegetable oil
2 garlic cloves, chopped
1 tbs grated fresh ginger
1 onion, sliced
1 stem lemongrass, white part only, finely chopped
1 red chilli, seeds removed, finely chopped
1 red capsicum, seeds removed, finely sliced
1 1/2 cups (330g) arborio rice
1 cup (250ml) white wine
800ml vegetable stock
100g snake beans or thinly sliced green beans
100g fresh shiitake mushrooms (optional)
Juice of 1 lime
2 tbs ketjap manis
2 tbs fish sauce
1/2 cup mixed Asian herbs (such as Thai basil and Vietnamese mint)

Method

Separate stalks and leaves of coriander and roughly chop both. Set aside.
Heat 1 1/2 tablespoons oil in a deep frypan, add half the garlic, the ginger, onion, lemongrass, chilli, capsicum and coriander stalks. Cook for 1-2 minutes over medium heat, then add the rice, reduce heat to low, and cook for a further minute. Stir in wine and continue to cook until there's no liquid left. Add stock 1 cup at a time, stirring continuously to prevent from catching. Stir in beans and cook for 2 minutes. Turn off heat and cover loosely with a lid.
Heat remaining oil in a frypan, add remaining garlic and shiitake and cook over high heat for 1-2 minutes or until mushrooms start to soften. Set aside.
Add the lime juice, ketjap manis, fish sauce and herbs - including coriander leaves - to the risotto, and stir to combine. Serve the risotto in bowls topped with the lightly-fried shiitake.

Recipe and Image Source: Taste.com.au

Quick & Easy Dinner Rolls

2008-05-29T15:13:00.001+10:00

1 packet yeast
1 cup lukewarm water
1 egg
1/4 cup sugar
1 teaspoon salt
1/4 cup oil
3 cups flour, sifted

Dissolve the yeast in lukewarm water. Add the egg, sugar, salt, and oil.
Add half the flour & beat until smooth.
Add rest of flour & beat again until smooth. Fill greased muffin pans half full & let rise until double.
Bake at 400 degrees for 15 minutes.

Makes 12 rolls.

Meat Ball Casserole

2008-05-29T15:04:00.001+10:00

Ingredients:

500 gm beef mince
1 onion, chopped very finely
1/4 cup seasoned flour
Extra onion, chopped roughly
2 carrots sliced thinly
2 sticks celery, sliced diagonally
1 capsicum, chopped
1 cup frozen peas
1 tin condensed tomato soup
1 tin water
1 teaspoon favourite dried herbs
1 teaspoon chopped garlic
Salt and pepper to taste
4 - 5 potatoes, pre cooked and sliced thickly
1/2 cup grated cheese

Method:
Pre heat oven to 180 degrees Celsius.

Mix the mince and finely chopped onion together and form into small meatballs. Dust in the seasoned flour. Put aside.

Into the casserole dish put extra onion, carrots, celery, capsicum and peas. Place the meatballs on the top.

In a separate bowl mix together the soup, water, herbs, garlic, salt and pepper. Pour over the soup mixture.

Bring to the boil on the stove top and then transfer to the oven.

Cook with lid on for about 45 minutes.

Place sliced potato on the top, sprinkle with cheese and return to the oven for about 15 minutes or until the cheese is melted and golden brown

Serves 4 - 5

Sweet Potato And Rice Soup

2008-05-24T21:52:00.003+10:00

1kg sweet potato, diced
4 cups chicken broth
1 tbsp curry powder
1/2 tsp black pepper
1/2 tsp marjoram
1/2 tsp onion powder
1/2 tsp garlic powder 2 pounds yams diced
1 medium onion chopped
1/2 cup wild rice uncooked

In a saucepan combine the chicken with curry powder, marjoram, pepper, onion powder and garlic powder and bring to the boil over medium heat.
Add sweet potato and onion, and simmer for about 20 minutes.
Add the rice and cook for another 20 minutes, or until rice is tender.

Baby Food - Sweet Potato Pasta Sauce

2008-05-15T17:31:00.002+10:00

This pasta sauce is suitable for babies over 10 months.

Ingredients
a little olive oil
1/2 small onion, chopped
1 clove of garlic, crushed
1 small sweet potato, peeled and cut into cubes
100mls milk (use breast milk or formula if you wish)

Method
Saute the onion and garlic in the oil over a low heat until tender.
Add the sweet potato and enough water to just cover it, then bring to a boil.
Reduce the heat, then simmer very gently for 20 mins.
Cool, then place in a food processor with the milk and blend well.
Serve over cooked pasta.

Garlic Prawn Baguettes

2008-05-05T12:25:00.003+10:00

Ingredients (serves 6)

2 x 60cm sesame seed baguettes (French breadsticks)
Butter, to spread
1 x 120g pkt baby rocket leaves
1/2 cup fresh basil leaves
600g large cooked prawns, peeled, deveined
1 lime, halved
125ml (1/2 cup) Cafe Dip aioli with lime

Method

Cut the baguettes into 3 even portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with butter.
Divide the rocket, basil and prawns among the baguettes. Use kitchen string to tie at 3cm intervals to secure filling.
Squeeze the lime evenly over the baguettes. Drizzle over the aioli to serve.

Notes & tips

Make this recipe to the end of step 2 up to 1 hour ahead. To transport, wrap baguettes in plastic wrap or non-stick baking paper and place in an airtight container. Store in an esky. Continue from step 3 at the picnic.

Recipe and Image Saource - Taste.com

Chocolate Ripple Cheesecake

2008-05-05T12:19:00.004+10:00

Ingredients (serves 8)

750g fresh reduced-fat ricotta cheese
15 (130g) Weight Watchers butternut cookies
1/4 cup boiling water
2 tablespoons cocoa powder
125g Weight Watchers cream cheese
2/3 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 eggwhite
1/2 cup Greek-style yoghurt
2 tablespoons cornflour
fresh berries, to serve

Method

Preheat oven to 150°C. Place ricotta in a sieve over a bowl. Cover and refrigerate for 2 hours to drain excess moisture from cheese. Grease and line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends.
Place cookies in a single layer in prepared pan to cover base, breaking to fit if necessary. Combine boiling water and cocoa in a bowl. Stir to form a smooth paste. Allow to cool for 5 minutes.
Using an electric mixer, beat ricotta, cream cheese, sugar and vanilla until smooth and creamy. Whisk eggs and eggwhite together in a small bowl. Add egg mixture slowly, beating on low speed until well combined. Add yoghurt and cornflour. Mix well. Divide ricotta mixture between 2 bowls.
Stir cocoa mixture into one half of ricotta mixture. Spread half the chocolatericotta mixture over cookie base. Using two-thirds of plain ricotta mixture, drop heaped tablespoons over top. Use a flat-bladed knife to swirl mixtures together. Cover with remaining chocolate-ricotta mixture. Dollop over remaining plain ricotta mixture. Swirl together to create rippled effect. Tap base of pan on workbench to settle and smooth the surface.
Bake for 45 to 50 minutes or until just set (centre will still be slightly wobbly). Turn off oven and open door. Allow cheesecake to cool completely in oven. Refrigerate for 4 hours. Lift from pan. Slice. Serve with berries.

Recipe and Image Source: Taste.com

Mini Banana Muffins with Cream-Cheese Icing

2008-05-05T11:47:00.002+10:00

Makes 12

Ingredients
1 1/2 cups (225g) self-raising flour
1/2 tsp bicarbonate of soda
1/2 cup (100g) brown sugar
1/2 cup (125ml) mashed ripe banana
1/3 cup (80ml) vegetable oil
1 egg, lightly whisked
3/4 cup (185ml) milk

Icing
125g light cream cheese, softened
2 tbs icing sugar mixture
1 tsp finely grated lemon rind

Method
Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan. Combine flour, bicarbonate of soda and sugar in a bowl. Make a well in the centre. Whisk mashed banana, oil, egg and milk together in a jug. Pour into the well and gently stir until just combined.
Spoon mixture evenly among prepared muffin holes. Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool.
Use an electric mixer to beat cream cheese, icing sugar and lemon rind in a small bowl until light and fluffy. Spread the top of each muffin with a little of the cream cheese mixture.

Notes & tips
These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.

Recipe and Image Source: Taste.com

Choc Chip Banana Muffins

2008-04-15T21:15:00.003+10:00

Ingredients (serves 12)

60g butter
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup (200g) Dark Choc Bits

Method

Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.
Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched (get an adult to help with this). Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Recipe and Image Source - Taste.com.au

Kitchen Tip - Freezing Bananas

2008-04-15T20:24:00.003+10:00

Once a fresh banana is too ripe to eat don’t throw it out, you can freeze it and use it at a later date. You can either:

Peel and place it whole in a freezer bag or

Leave the peel on and freeze in a freezer bag or

Mash it and place in a sealed container to freeze.

When you need bananas for baking, just thaw and use.

For more kitchen tips or to join this meme go to Tammy's Recipes!

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If you would like to win a free Blogger Blog Design head over to Fun & Funky Blog Design!

Beef and Vegetable Triangles

2008-04-07T21:29:00.003+10:00

Ingredients (serves 16)

2 teaspoons olive oil
1 small brown onion, finely diced
350g lean beef mince
420g can Heinz Condensed Minestrone Soup
4 sheets frozen puff pastry, partially thawed
1 egg, beaten
2 tablespoons sesame seeds
salad greens, to serve

Method

Heat oil in a large, non-stick frying pan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned. Remove from heat. Allow to cool completely. Add soup and stir until well combined.
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut 1 pastry sheet into 4 squares. Place 2 tablespoons of mince mixture into the centre of each square. Fold pastry over filling to form a triangle. Press pastry edges together with a fork to seal. Repeat with the remaining pastry squares and mince mixture.
Place triangles on prepared trays. Brush triangles with egg. Sprinkle with sesame seeds. Bake for 15 minutes or until golden and puffed. Serve with salad greens.

Recipe and photo source: Taste.com

Crockpot Pumpkin Soup

2008-03-27T17:57:00.003+11:00

Ingredients

1 fresh pumpkin(doesn't matter what type)
4-5 medium size potatoes(or for a sweeter soup, sweet potato)
2 beef, chicken or vegetable stock cubes
2 tablespoons dark brown sugar
1 tablespoon really to taste mixed Italian herbs
2 large garlic cloves
3 small onions, diced

Directions

Roughly chop the pumpkin and place in the crock pot.
Chop potatoes up into cubes, dice onions, place in crock pot.
Put remaining ingredients in crock pot.
Turn crock pot to low and cook for 6 to 8 hours.
When the pumpkin and potatoes are very soft use either a blender or a hand held blender and blend until very smooth.
If it is thicker than you like then add a little water or milk and blend again to mix it through.

Serve with crusty bread and a dollop of sour cream.

This soup freezes very well, to reheat it after freezing simply put it back into the crock pot or reheat in a saucepan.

Roasted Tomato Soup with Toast Stars

2008-03-24T09:20:00.003+11:00

Ingredients (serves 6)
1/4 cup (60ml) olive oil
1 onion, finely chopped
1kg vine-ripened tomatoes, roughly chopped
3 garlic cloves
1 tsp caster sugar
600ml vegetable stock
100g alphabet or risoni pasta
2 slices toast

Method
Preheat the oven to 200°C.
Heat oil in a shallow ovenproof casserole, add onion and cook over low heat, stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic, and sugar, and season well with salt and pepper. Roast uncovered in oven for 20 minutes, then allow mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.

Image and recipe source: Taste.com.au

Chocolate Hazelnut Cake

2008-03-17T16:59:00.003+11:00

Ingredients (serves 12)
200g dark chocolate, chopped
200g butter, softened
1 cup brown sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
1 3/4 cups self-raising flour
1/4 cup cocoa powder
3/4 cup milk
1 cup choc-hazelnut spread (such as Nutella)
80 small solid chocolate Easter eggs

Method
Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
Spread choc-hazelnut spread over cake. Top with Easter eggs.

Recipe and Image Source: Taste.com.au

Easy Fried Rice

2008-03-17T16:42:00.003+11:00

Ingredients (serves 4)

2 tbs peanut oil
150g rindless bacon rashers, cut crossways into long thin strips
300g medium green prawns, peeled with tails left intact, deveined, chopped
1 small red capsicum, halved, deseeded, finely chopped
300g (2 cups) frozen peas (thawed following packet directions)
3 eggs, lightly whisked
600g (4 cups) cooked long-grain white rice, cooled (see tip below)
65g (1 cup) bean sprouts
2 tbs soy sauce
2 green shallots, trimmed, diagonally thinly sliced

Method

Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.

Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.

Recipe and Image Source: Taste.com.au

Honey Chicken

2008-03-17T16:10:00.002+11:00

Chicken
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying

Honey sauce
160ml (2/3 cup) chicken stock
125ml (1/2 cup) honey
2 tsp soy sauce
1 tsp finely grated fresh ginger
1 small red chilli, deseeded, thinly sliced
1 tbs cornflour
1 tbs water

Directions
Mix the batter ingredients together in a medium-sized bowl; it should be thick and smooth.
Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter.
Heat a wok or large deep skillet until it is hot and add the oil for frying.
When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
You should do this in several batches.
Remove the chicken with a slotted spoon and drain on paper towels.

To make the honey sauce, combine the stock, honey, soy sauce, ginger and chilli in small saucepan over medium heat. Bring to the boil. Combine cornflour and water and add to the honey mixture. Cook, stirring, for 2 minutes or until sauce thickens slightly.

To serve drizzle chciken with the honey sauce and serve immediately.

Homemade Baby Rusks

2008-03-17T13:29:00.002+11:00

Here are some really simple ways to make homemade rusks for your baby:

Remove the crusts from 6 slices of wholemeal bread, spread with a little vegemite, then cut into fingers and bake them on an oven tray for an hour at 150 degrees C.

Spread slices of bread with a little vegemite then put the bread in the microwave on high for 1 minute per slice, slice into fingers and then leave them to harden for 30 minutes.

Pancake Sandwich

2008-03-07T17:45:00.002+11:00

1 ½ cups of flour, sifted
2 ½ teaspoons of baking powder
3 tablespoons of sugar
3 tablespoons of melted butter
¾ teaspoon of salt
1 egg, beaten
¾ cup of room temperature milk (or more as needed)
Cream cheese
Strawberry jam

Combine all dry ingredients. Beat the egg, butter, and milk together. Add the egg mixture to the flour mix. Cook batter over medium heat in a frying pan. Once little bubbles form, then turn it over and cook on the other side.

Once pancakes are formed make cut outs with desired shapes. Spread cream cheese on one side and jam on the other to make sandwiches.

Recipe and Image Source: Bento Corner

Kitchen Tip Tuesday - Keeping Your Kitchen Clutter Free

2008-02-26T11:36:00.002+11:00

Here is my tip for this week - Keep your kitchen clutter free. There are a few reasons why you should keep the clutter from accumulating in your kitchen:

It is much easier to keep your kitchen clean if it is clear and uncluttered.
Your kitchen is linked to your families prosperity and abundance. I have just written a little bit about this on my other blog.

So that's my tip for you, keep your kitchens clean and clutter free! I am currently in the process of decluttering my kitchen and setting up routines to keep it that way :)

For more kitchen tips or to join this meme go to Tammy's Recipes!

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Blog Network. Get your blog listed in the directory and come and chat to other Mummy/Mommy Bloggers in the forum!

Make Ahead Taco Fiesta Chicken Lasagne

2008-02-23T20:10:00.003+11:00

I just found this recipe on Aggieland Mommy's Blog and thought that it sounded quite interesting so here it is on my "I Want To Try" list :)

Taco Fiesta Chicken Lasagne

2 cans (14 1/2 oz ea) diced tomatoes with zesty mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken (I have pre-cooked chk in the freezer-see tips)
16 oz can refried beans
1/2 c sour cream
12 uncooked lasagna noodles
12 oz shredded Colby-Mont Jack cheese
1/2 c chopped green onions
1/4 c sliced ripe olives
2 T chopped fresh cilantro
chopped tomato as garnish
lettuce as garnish

1. Spray 15x12" sheet of foil and 13x9 (3 qt) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In med. bowl, combine beans and sour cream; mix well.

2. Spread about 1 c chicken mixture in bottom of sprayed dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 c chicken mixture. Sprinkle with 1 c of cheese and half of onions and olives.

3. Layer 4 more noodles, remaining bean mixture, 1 1/2 c chicken mixture and 1 c cheese. Top with 4 remaining noodles, chicken mixture, onions, olives, and cheese (Be sure top noodles are covered). Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.

4. Heat oven to 350 degrees C. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additoinal 18-22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

Kitchen Tip Tuesday - Longlife Skim Milk

2008-02-19T11:22:00.001+11:00

This is my first Kitchen Tip Tuesday!

I always make sure I have a few cartons of long life skim milk in the pantry. Personally, I don't like the taste of it, but I have found that it is great when making cakes and muffins (it makes them just that little bit healthier). Plus it's good for making mashed potato and it's always on hand if we run out of normal milk.

For more kitchen tips or to join this meme go to Tammy's Recipes!

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If you are a Mummy/Mommy Blogger come and check out my Blog Network. Get your blog listed in the directory and come and chat to other Mummy/Mommy Bloggers in the forum!

Red Velvet Cupcakes with Cream Cheese Frosting

2008-02-13T13:24:00.000+11:00

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe and Image source: Food Network

Freezer Friendly - Berry Ice Pops

2008-02-01T11:20:00.000+11:00

Makes 12

Ingredients
300g Frozen Strawberries, partially thawed
200g Frozen Raspberries, partially thawed
1/4 cup apple juice
1/3 cup thick, plain yoghurt
1 tablespoon honey

Method
Combine strawberries, raspberries and apple juice in a blender or food processor. Blend or process until smooth. Add yoghurt and honey. Blend until just combined.
Pour mixture into ice-pop moulds. Place paddle-pop sticks in centre. Cover. Freeze for 4 hours or until firm. Serve.

Notes & tips
If you don't have ice-pop moulds, you could use small plastic cups.
Variations: To make mango ice-pops, replace berries with chopped flesh of 4 large mangoes. To make melon ice-pops, replace berries with chopped flesh of 1 large honeydew melon.

Recipe Source: Taste.com.au

What a Crock! is the new home of Freezer Food Friday, so go and check out the great recipes and share your own freezer recipes :)

Crockpot Taco Soup

2008-01-31T11:45:00.000+11:00

500g (1lb) beef mince
1 onion, chopped
1 450g (16-oz.) can chili beans, with liquid
1 425g (15-oz.) can kidney beans, with liquid
1 425g (15-oz.) can whole kernel corn, with liquid
1 225g (8-oz.) can tomato sauce
2 cups water
1 400g (14.5-oz.) cans peeled and diced tomatoes
1 100g (4-oz.) can diced green chile peppers (adjust to taste)
1 35g (1.25-oz.) package taco seasoning mix
Garnishes such as corn chips, shredded cheese and sour cream

In a medium pan, cook the beef until browned over medium heat. Drain and set aside.

Place the beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend. Cook on low for eight hours.

Top bowls with corn chips, shredded Cheddar cheese and a dollop of sour cream.

Makes 8 servings.

For The Kids - Fruit Wands

2008-01-31T11:19:00.000+11:00

Makes 4

Ingredients
1/2 seedless watermelon, peeled, cut into 1cm-thick slices
1/2 honeydew melon, seeded, peeled, cut into 1cm-thick slices
1/2 rockmelon, seeded, peeled, cut into 1cm-thick slices
Bamboo skewers

Method
Use 3cm and 4cm-diameter flower, heart and star-shaped pastry cutters to cut shapes from watermelon. Repeat with honeydew melon and rockmelon.
Thread shapes on to skewers, using one of each melon type per skewer.

Recipe Source: Taste.com.au

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

For The Kids - Fully Silly Cake

2008-01-28T08:25:00.000+11:00

Ingredients (serves 8)
250g unsalted butter
220g (1 cup) caster sugar
1 tsp vanilla essence
4 eggs
300g (2 cups) self-raising flour
3 tbs cocoa powder
5-6 drops food colouring

Method
Preheat oven to 160°C. Combine butter and sugar until pale and creamy. Add vanilla, then eggs one at a time, mixing to combine.
Stir in flour, then divide mixture between 3 bowls. Add cocoa to 1 bowl, and food colouring to another, or both. Pour mixtures into a greased 20cm round cake pan and swirl to make a silly pattern.
Bake for 40 minutes. Set aside in pan on a wire rack to cool.

Recipe Source: Taste.com.au

Freezer Friendly - Mini Meatloaves

2008-01-25T23:27:00.000+11:00

Makes 12

Ingredients
2 small carrots, peeled
1 small zucchini
550g lean beef mince
70g (1 cup) breadcrumbs made from day-old bread
1/2 small brown onion, coarsely grated
55g (1/3 cup) frozen peas
2 1/2 tbs tomato chutney
1 egg, lightly whisked

Method
Preheat oven to 210°C.
Use the coarse side of a grater to grate the carrots and zucchini. Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl. Add the beef mince, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.

Divide mixture evenly among 12 medium (125ml/1/2-cup) muffin pans, pressing it firmly into each pan and smoothing the tops.

Bake in preheated oven for 20 minutes or until golden on top and cooked through.
Remove from the pans and serve with the mashed potato and tomato sauce.

Notes & tips
To freeze, wrap each cooked meatloaf in plastic wrap, seal in a freezer bag and freeze for up to 3 months. To reheat, unwrap the frozen meatloaves and place on a baking tray in an oven preheated to 180°C for 18 minutes or until heated through.

Recipe Source: Taste.com.au

What a Crock! is the new home of Freezer Food Friday, so go and check out the great recipes and share your own freezer recipes :)

Sweet and Sour Meatballs

2008-01-22T10:39:00.000+11:00

500g (1lb) minced beef

1 egg

1/4 cup dry bread crumbs

1 onion, diced

1 cup packed brown sugar

3 Tabs plain flour

1 1/2 cups water

1/4 cup white vinegar

3 Tabs soy sauce

In a medium bowl, combine the beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball sized balls.

In a large pan gently brown the meatballs and set aside.

In a large saucepan, combine the brown sugar, flour, water, vinegar and soy sauce. Mix well.

Add the meatballs and bring to the boil. Reduce the heat and simmer, stirring often for 30 minutes.

Taco Chicken Wraps

2007-12-16T07:52:00.000+11:00

6 Tortilla Wraps
300g chicken tenderloins
6 tblsp taco sauce
lettuce, shredded
2 tomatoes, diced
2 cups cheese, grated
1/2 packet taco seasoning
oil for frying

Sprinkle taco seasoning onto the chicken.
Heat oil in pan and saute chicken until cooked.
Add taco sauce and heat gently for a minute.
Place lettuce, tomatoes, chicken mixture and grated cheese in the centre of the top half of the tortilla.
Fold the bottom half up and then fold over the sides.

Macadamia Nut Fudge

2007-12-16T07:40:00.000+11:00

1 can sweetened condensed milk
225 gram chocolate
80 chopped macadamia nuts

Method:

Heat milk until warm
Add chocolate broken into pieces
Melt chocolate
Place in a shallow cake tin
Sprinkle nuts on top
Set in fridge

Quick & Easy Beef And Vegetable Nachos

2007-12-14T14:05:00.000+11:00

500 gm (1 pound) beef mince (ground beef)
1 onion, chopped
2 cloves garlic, chopped finely
3 carrots chopped into small cubes
1 red capsicum (red pepper) chopped small
1/4 teaspoon ground chilli
1 tin diced tomatoes (about 500 gm or 1 pound size)
1 tin cream of tomato soup (about 500 gm or 1 pound size)
1 tin red kidney beans (about 500 gm or 1 pound size)
Salt and pepper to taste
1 large packet corn chips
Grated cheese to sprinkle on top
Sour cream (optional)

Place first six ingredients in a saucepan, cook for 15 minutes,
stirring frequently to split up any lumps of meat.
Add tomatoes and cook for 15 minutes without the lid on the pan.
Stir frequently.
Add tomato soup and drained beans.
Cook for 5 minutes until heated through.

To serve: Place a large handful of corn chips in each bowl, spoon beef and vegetable mixture on top. Add another large handful of corn chips and sprinkle on a handful of grated cheese. Top with sour cream if liked.

Serves 4.

Head on over to Overwhelmed with Joy to find other Favourite Ingredients Friday participants!

My Favourite Vanilla Cupcake Recipe

2007-12-13T14:37:00.000+11:00

350g softened unsalted butter
350g caster sugar
6 eggs
250ml milk
350g self-raising flour
2 tsp natural vanilla extract

Preheat oven to 180 degrees celsius . Line a 24 hole muffin tin with paper paper patty cases. Beat softened butter caster sugar in mixing bowl until pale and creamy. Add eggs, milk and vanilla extract. Stir to combine, then fold in sifted flour. Spoon into patty cases and bake for 15-20 minutes, or until golden and firm. Transfer to wire rack to cool.

Christmas Cookie Cutter Cookies

2007-12-04T17:49:00.000+11:00

3 cups plain flour
1/2 tsp salt
1/2 tsp baking powder
20 Tabs unsalted butter softened but firm
1 cup sugar
1 large egg
2 tsp vanilla

Preheat oven to 375ºF.
Whisk flour, salt and baking powder together and set aside.
Cream butter and sugar. Add egg and vanilla.
Blend in the dry ingredients just until incorporated.
Refrigerate the dough for at least two hours.
Roll out half of the dough 1/4 inch thick and cut out with your favourite cookie cutters. Place about 1” apart on a greased baking sheet.
Bake in middle rack of oven for 10 minutes.
When cool, decorate however you like or leave them plain.

I love these adorable reindeer cookies!

Recipe - Microwave Roasted-Style Potatoes

2007-10-22T12:46:00.001+10:00

Microwave Roasted-Style Potatoes

4 medium Russet, Yukon Gold, or White potatoes or 6 - 8 Red potatoes

Seasonings of choice, i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings

Oil

Cut potatoes into uniform-size cubes.

Place into microwave-safe dish.
Drizzle a small amount of oil over potatoes.

Sprinkle with seasonings.

Toss to evenly disperse oil and seasonings.
Tightly cover with lid or plastic wrap and place in microwave.

Microwave on HIGH for 10 minutes or until potatoes are done.

Carefully remove from microwave and serve.

Watch a demo below!

Recipe Source - The Potato Underground

Recipe - Taco Bake

2007-09-22T13:15:00.000+10:00

500g Shredded Chicken Breast
1 can Tomato Soup
1 cup Salsa
1 cup Shredded Cheddar Cheese
1/2 cup milk
6 Flour Tortillas Cut into 1 inch pieces

Pre Heat oven to 200 degrees C.
In a baking dish, mix all ingredients except half of the cheddar cheese.
Bake at 200 degrees C for 20 minutes.
Then sprinkle on the remaining Cheese.

A New Cupcake eBook

2007-09-11T17:16:00.001+10:00

I love cupcakes! My kids and I all love making cupcakes and we all love eating our creations. We have a few old favorites, cupcakes that we make quite regularly but it is always fun to try something new.

Cupcakes are great for taking to school on your kid’s birthdays, to the office for morning tea or afternoon tea with your friends.

Brock Hamilton has worked in bakeries as well as supplying hotels, restaurants and cafes with delicious cakes and pastries for years. Well now Brock has written an eBook with over 30 amazing Gourmet Cupcake Recipes. All with colour photos as well as hints and tips to help you make the most impressive cupcakes for all occasions.

Take a look at the new Cupcake Recipes eBook here! I’m off to make the Rocky Road cupcakes in the picture now, don’t they look delicious?

This post is sponsored by Cupcake Recipes eBook!

Freezer Food Friday is back!!!

2007-09-07T13:42:00.000+10:00

I am still out of ideas for freezer food this week, so I'm going to rely on you wonderful ladies to come up with some more great freezer recipes :)

Freezer Food Friday

2007-08-10T13:56:00.000+10:00

Freezer Food Friday

2007-07-27T14:25:00.000+10:00

Freezer Food Friday - Grilled Marinated Steak

2007-07-21T08:38:00.000+10:00

Grilled Marinated Steak

1 1/2 Pounds Steak - cut in three pieces
3 Tablespoons Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Olive Oil
2 Garlic Cloves - minced
1 Freezer Zip Bag - gallon size

Cut steak into three pieces and place into freezer zip bag. Combine marinade ingredients and add to bag with meat; freeze.

To prepare: thaw steak in bag with marinade. Barbecue or grill under oven broiler until desired doneness.

Warning! Do NOT reuse or serve marinade!

Recipe Source - Recipes for Real People

Freezer Lasagna

2007-07-20T12:14:00.000+10:00

Freezer Lasagna

This recipe makes 2 medium lasagna's.

500g (1 lb) minced beef
700g (1.5 lbs) tomato pasta sauce (I use 1 Homebrand Spaghetti Sauce jar or 2 cans of tomato soup plus spaghetti herbs)
250g (9 oz) cottage cheese
1 egg
salt & pepper to taste
2 cups mozzarella cheese, shredded
1 packet lasagna noodles

Cook the mince in a fry pan, drain.

Place it back in the pan and add tomato sauce and spices.

In another large bowl, mix cottage cheese, egg, salt and pepper.

Cook the lasagna noodles as directed on box.

Place all the ingredient bowls and pans in a row on the counter.

Take 2 containers that fit inside your slow cooker (I use 20cm round cake tins).

Layer as follows: noodles, sauce, cheese and repeat til done.

Freeze until completely solid. Then slip from the containers and place in Ziploc bags and store them back in the freezer.

When it's time to cook, just pop it in your crockpot on LOW all day.

Because I make them in the cake pans I also have the option to put it back into the pan and let it defrost all day in the refrigerator and then pop it in the oven for 30 minutes.

You can also add grated vegetables to the mince as you are cooking it.

Thanks to Lorie for this recipe. Lorie makes 6 Lasagna's at a time, but I have converted this recipe to just make the 2.

Freezer Food Friday - Korean Beef

2007-07-13T09:50:00.000+10:00

Save yourself from the dinnertime crunch by preparing your own meals ahead of time. Prepare a week or a months worth of dinners or just throw an extra meatloaf in the oven when you're preparing tonight's dinner. Freezing meals not only saves you time but it can save you money too!.

Do you have any freezer food recipes?. If so write about it on your blog and link it using Mister Linky below. Don't forget to grab the button above and link back here so all your readers can come and join in too!!!

Here's mine:

Korean Beef

3 pounds (1.3g) beef steak
3 tablespoons sesame seeds
2 cups soy sauce
1 1/2 teaspoons sesame oil
3/4 cup sugar
1/2 cup green onion - chopped
3 cloves garlic - crushed
1/2 cup water
1/8 teaspoon black pepper

Cut meat into 2 inch strips.
Toast the sesame seeds in the oven at 400 degrees until brown; about 2-3 minutes.
Mix all ingredients together in a bowl and marinate overnight.
Remove meat from marinate and grill.
Or freeze in marinade then thaw and cook when ready to use.

Have you got a recipe for us? Link it here!

Chicken and Rice Pie

2007-07-10T16:16:00.000+10:00

Chicken And Rice Pie

2 teaspoons oil
2 cloves garlic
1 teaspoon dried cumin
1 teaspoon ground coriander
1 onion
400g chicken flesh, sliced small (breast or leg flesh - either is fine)
1 carrot, diced small
1 capsicum, diced
2 - 3 sticks of celery, chopped small
1/2 cup water
1 cup water (extra)
2 and 1/2 rounded tablespoons cornflour
2 rounded teaspoons stock powder
Salt and pepper to taste
3 - 4 cups cooked, cooled rice
1 egg, beaten
2 handfuls grated cheddar cheese
2 teaspoons celery seed (optional)
1/2 teaspoon celery salt

Cook first five ingredients in a pan until onion is changing colour.
Add chicken and carrot. Cook 10 minutes, stirring frequently.
Add capsicum, celery and 1/2 cup water. Cook for 5 minutes with the lid on the pan.
Mix remaining one cup water with the cornflour and stock powder. Stir till well combined. Pour this into the chicken and vegetable mixture and stir well until it comes to the boil and thickens. Season with salt and pepper. Simmer for 5 minutes. Place this mixture into a deep casserole dish.
Take the last five ingredients and mix them together well in a bowl. When they are well combined spoon this rice topping on to the chicken and vegetable mixture.
Cook for 40 minutes at 180 degrees celsius.

Freezer Food Friday - Ravioli Lasagna

2007-07-06T10:09:00.000+10:00

I saw this on Rachael Ray's Show yesterday and thought it would be perfect for Freezer Food Friday, so I did a search and found the recipe on her website.

Ravioli Lasagna

3 family-size packages of frozen cheese ravioli
2 cups shredded provolone
1 cup grated Parmigiano Reggiano cheese
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground sirloin
1/4 pound ground pork
1/4 pound ground veal
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
6 cloves garlic, minced
1 bay leaf
1 cup red wine
Salt and freshly ground black pepper
2 teaspoons allspice
1 tablespoon Worcestershire sauce
1 cup beef or chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1/2 bunch of basil, chopped
1/2 bunch of parsley, chopped

Preheat the oven to 400°F. Bring a pot of water to boil, season heavily with salt. Cook ravioli for about 6 minutes, until almost cooked through. Drain and lay flat on a plate to avoid them from clumping together. Set aside until ready to assemble the lasagna.

In a large sauce pan heat EVOO and begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side. This will give the sauce a deep flavor. Move browned meat over to one side of the pan, leaving room on one side of the pan. Add the onion, carrot, garlic and bay leaf, and cook until softened, about 5 minutes. Deglaze the pan with the wine, scraping up all the bits from the meat and veggies off the bottom of the pan.

Cook the wine for 5 minutes. Season with salt, freshly ground black pepper and allspice. Add Worcestershire and stock; bring up to a bubble. Add the crushed tomato and tomato sauce, and cook until the sauce becomes a bit thicker, about 10-20 minutes. In the last 10 minutes of cooking, add 1/2 of the basil and parsley then remove from heat.

In a 9x13 baking dish, begin layering the lasagna. To the bottom of the dish evenly disperse 1 cup of the sauce. Take 1/3 of the ravioli and mound them on top of the sauce. Spread them out in an even layer and into the corners of the baking dish. Top ravioli with more sauce.

Repeat 2 more times, finishing off with a generous amount of Parmigiano and provolone cheese on the top.

Bake lasagna for 10 minutes until cheese is bubbly. Remove from the oven and let sit for 15 minutes before serving and garnish with other half of basil and parsley.

Freezer Options - You can make this dish ahead of time and freeze. When you want to eat it, let it thaw in the refrigerator and then bake until heated through.

Or

Cook the meat part and freeze separately. When you want to serve the lasagna, defrost and heat up the meat sauce and assemble the lasagna as per directions above.

Have you got a recipe for us?. Link it here

Muesli Bars

2007-07-05T11:05:00.000+10:00

Muesli Bars

80 g rolled oats
100 g crushed cornflakes
75 g dessicated coconut
400 g mixed dried fruit
25 g full cream milk powder
100 g butter
100 g packed brown sugar
120 ml honey
100 g peanut butter

Mix the oats, cornflakes, coconut, dried fruit and milk powder together in a big bowl.

Simmer butter, sugar, honey and peanut butter together for 3 minutes, or microwave on high for 4 minutes (from cold), stirring every minute.

Pour sauce into dry mixture and mix well.

Press into a biscuit tray and put in refrigerator until cold. Cut when cold.

Notes: The bars are best kept in the refrigerator, although it's by no means essential.

They soften in the heat but don't disintegrate.

Any other cereal crumbs can be combined with cornflakes to make up the 3 cups. It's a good way to use up those other-wise annoying scraps. If too much powdery stuff goes in, the bars can be somewhat dense. Using Rice Bubbles (Rice Krispies) gives a lighter texture. Dessicated coconut is best, as shredded coconut is too course.

Recipe Source: http://www.science.uva.nl/~mes/recipe/usenet/muesli-bars.html

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Freezer Food Friday - Mini Pizzas

2007-06-29T10:40:00.000+10:00

Mini Pizzas

12 English Muffins
Cheese Spread
1 kg (2lbs.) minced beef
1 small onion, diced
1 large jar of your favorite Spaghetti Sauce
1 tsp Italian seasoning
Shredded Mozzarella cheese

Brown beef with onion until cooked through. Drain.
Add spaghetti sauce and Italian seasoning and simmer about 15-20 minutes.
Toast each English Muffin half and spread with cheese spread.
Place on cookie sheets.
Spoon hamburger mixture over top.
Sprinkle with shredded mozzarella.
Place in freezer on cookie sheets.
When frozen though, put into freezer bags.

When needed, place frozen pizzas on cookie sheet and bake in 180C (375F) oven until heated through and cheese is melted.

Scoops of Ice Cream Pie

2007-06-28T14:06:00.000+10:00

Scoops of Ice Cream Pie

2 pints vanilla ice cream, divided
1 cup chocolate wafer crumbs
1/2 cup chopped almonds
1/4 cup butter or margarine, melted
fresh raspberries
fresh mint

Soften 1 pint of ice cream.
Combine the cookie crumbs, nuts and butter.

Press onto the bottom and up the sides of a 9-in. pie plate.
Spread with the softened ice cream. Cover and freeze until firm.
Scoop remaining ice cream into small balls; pile into crust.
Cover and freeze for up to 2 months.

Remove from the freezer 10 minutes before serving.
Arrange raspberries between scoops.
Garnish with mint if desired.

Recipe Source: http://allrecipes.com/Recipe/Scoops-of-Ice-Cream-Pie/Detail.aspx

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Crockpot Sticky Bananas

2007-06-28T13:50:00.000+10:00

Crockpot Sticky Bananas Dessert

4 bananas
1 tbls butter
3 tbls soft brown sugar
juice from ½ lemon
½ tsp crushed cardamom seeds

1. Put butter in crock pot and turn on.
2. Peel bananas and cut diagonally in ½ inch (1cm) slices.
3. Place bananas in the Crock Pot. (does not matter if butter not yet melted)
4. sprinkle lemon juice, brown sugar and cardamom over bananas.
5. Stir to ensure bananas well coated in juice.
6. Cook on low for 2 hours or on high for 1 hour.

Serves 4

Serve with Cream or Ice-Cream

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Apple Slice Cake

2007-06-26T14:12:00.000+10:00

Apple Slice Cake

1/8 cup Apple juice, frozen concentrate
1/2 cup Sugar
1 Egg white
1 cup Flour
1 tablespoon Baking powder
1 tablespoon Cinnamon
1 tablespoon Ginger
1/4 teaspoon Salt

3 apples - cut into chunks

Cream apple juice concentrate, sugar and egg.

Add dry ingredients, mix, and put into a 9" round non-stick baking dish.

(If the mixture is not smooth like cake batter, add up to 1/8 cup water.)

Bake 15-20 minutes at 180C (350F).

When baked and almost cool, slice in half and fill with softened apple chunks (microwave apple pieces until there is some sauce and then use).

Sprinkle icing sugar over the top of the cake to decorate.

Angie at Many Little Blessings hosts Tasty Tuesday, go and take a look at her recipes and the other Tasty Tuesday participants!

Make-Ahead Breakfast-On-The-Run Sausage Muffins

2007-06-22T09:40:00.000+10:00

I got this recipe from Janne's Jabberwocky

Make-Ahead Breakfast-On-The-Run Sausage Muffins

10 English muffins
softened butter (or use mayonnaise)
10 breakfast sausage patties
10 slices American cheese
eggs (sunny-side up or scrambled)
plastic wrap
aluminum foil

Cook the sausage patties in a skillet.

Toast each half of English muffin, then butter or spread with mayonnaise.
Cool the patties and the muffins.
Lay one sausage patty on top of half of a bun then top with cheese slice, top with remaining half of muffin.
Wrap each one individually in heavy plastic wrap and freeze until solid.
Remove the frozen sandwiches from freezer and wrap each sandwich tightly in foil to prevent any freezer burn, then return to freezer until ready to use.
When ready to use; unwrap the sandwich from the foil and plastic wrap.
Wrap in a paper towel and microwave on HIGH for about 50-60 seconds or until heated through.
Add on an egg (if using) before or after warming the sandwich.

Oriental Rice

2007-06-21T17:29:00.000+10:00

Oriental Rice

1 1/4 cups chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 1/2 cups instant brown rice
1 tbsp. cornstarch
1/2 cup water
2 cups frozen vegetables (broccoli, red peppers, bamboo shoots, & mushrooms)

Bring broth, soy sauce, ginger and garlic powder to a boil.

Stir in rice. Reduce heat, cover. Simmer for 5 minutes.

Meanwhile, mix cornstarch with water.

Add to rice along with vegetables.

Bring to a boil to thicken.

Remove from heat and let stand 5 minutes.

Makes 4 servings.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Slow Cooker Vegetable Beef Soup

2007-06-21T12:09:00.001+10:00

Slow Cooker Vegetable Beef Soup

1 pound (500g) ground beef
2 cloves garlic, minced
1 small onion, diced
1 green bell pepper, diced
3 stalks celery, diced
1 can Italian-style stewed tomatoes, drained
15oz. (425g) can mixed vegetables, drained
2 quarts (2 litres approx) beef broth
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3/4 teaspoon paprika
salt and pepper to taste
6 ounces (170g) dry fusilli pasta

Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker.
Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper.
Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time.

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze,post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Chocolate 'Yogo' Recipe

2007-06-21T12:05:00.000+10:00

I found this recipe on a forum on the internet, my kids love chocolate yogos so it was very exciting to find I could make the same thing at home :)

Chocolate 'Yogo' Recipe

40g cocoa powder
40g cornflour
120g sugar
800ml milk

Sift the dry ingredients together.
Mix dry ingredients with 300ml of the milk.
Heat the remaining 500ml of the milk in a saucepan until you hear it get hot - you know, that dangerous 'I'm about to boil over' sound!

Pour the chocolatey milk into the hot milk and whisk until the mixture thickens. By this I do mean WHISK, no stirring with a spoon or fork, otherwise you will get little lumps that won't please the kids!

Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.

Taco Roll Ups

2007-06-19T12:08:00.000+10:00

Taco Roll Ups

500g ground beef
1 packet taco seasoning
2/3 cup water
puff pastry sheets
2 cups grated cheddar cheese

Brown ground beef and add taco seasoning and water.
Cook for 5-10 minutes; set aside.
Lay out pastry
Spread ground beef over pastry - leaving about 1 inch of pastry on one edge free of filling.
Top beef with grated cheese.
Roll up with the long edge closest to you.
Pinch seam to seal.
Slice the roll into 1-inch thick slices with a serrated knife.

Place rolls 2″ apart onto a cookie sheet that has been sprayed with cooking spray.
If any filling falls out just press it into the top of the rolls.
Bake at 180°C for 15 minutes until golden brown and puffy.
Serve with salsa, sour cream or guacamole for dipping.

These would also be great to use up any left over taco meat.

To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.

To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

Angie at Many Little Blessings hosts Tasty Tuesday, go and take a look at her recipes and the other Tasty Tuesday participants!

Freezer Food Friday - Pizza Spaghetti Style

2007-06-15T09:42:00.000+10:00

Do you have any freezer food recipes?. If so write about it on your blog and link it using Mister Linky below. Don't forget to grab the button above and link back here so all your readers can come and join in too!!!

Pizza Spaghetti Style

1 lb. (500g) ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz. (226g) pkg. button mushrooms
26 oz. (737g) jar pasta sauce
8 oz. (226g) can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. (500g) spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
5 oz. (140g) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese

Preheat oven to 350F (180C).

Bring a large pot of water to boil for cooking spaghetti.

Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef.
Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions.

Meanwhile, combine eggs and milk in large bowl and beat until blended.

Drain spaghetti and toss with egg and milk mixture.

Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish.

Top with half of sauce and beef mixture. Repeat layers.

To Freeze:

Before baking, cool casserole in refrigerator. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.

To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve.

10 servings

Recipe Source - About.com - Busy Cooks

Crockpot Beef and Rice Casserole

2007-06-14T10:36:00.000+10:00

Crockpot Beef and Rice Casserole

500g hamburger, browned & drained
1 small onion, sliced very thin
1/2 cup celery, sliced
1 tsp. soy sauce
1/8 tsp. oregano
1 can cream of chicken soup
1 cup rice, cooked
Toasted slivered almonds (optional)

Combine cooked beef and all other ingredients except rice and almonds in cooker.

Cook on High for 3 hours.

Add rice and serve with toasted almonds (optional).

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze,post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Carrot Muffins

2007-06-14T10:00:00.000+10:00

Carrot Muffins

1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk

Cream cheese frosting

80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts

Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.

Cream cheese frosting.

Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Low Fat Chocolate Chip Cookies

2007-06-13T11:48:00.000+10:00

Low Fat Chocolate Chip Cookies

It's hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way.

INGREDIENTS:

1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg white
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1/3 cup miniature chocolate chips

PREPARATION:

Preheat oven to 190 degrees C. (375 degrees F.)
In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.

In a medium bowl, combine flour, baking soda, salt and cocoa powder.

Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don’t worry if the dough seems a little crumbly at first. Stir in chocolate chips.

Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one.

Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.

Makes 30 cookies

Per Serving: Calories 65, Calories from Fat 21, Total Fat 2.3g (sat 1.8g), Cholesterol 5mg, Sodium 44mg, Carbohydrate 10.3g, Fiber 0.5g, Protein 0.7g

Recipe From: About.com - Low Fat Cooking

COCOA RAISIN NUT COOKIES

2007-06-12T20:16:00.000+10:00

Cocoa Raisin Nut Cookies

1/2 cup softened butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg white
1/2 cup low-fat milk
1 tsp. vanilla
2 cup oats
2/3 cup flour
1/2 cup unsweetened cocoa
1 1/2 tsp. baking powder
1 cup raisins
1/2 cup chopped peanuts

Preheat oven to 180 C (350F).

Spray cookie sheet with cooking spray.

Beat butter, sugar, egg white, until creamy.

Add milk and vanilla.

Mix well.

Stir in all dry ingredients along with raisins and peanuts.
Drop by rounded teaspoon on cookie sheet.

Bake 12-14 minutes.

Cool 1 minute on cookie sheet.

Remove to wire rack.

Makes approximately 5 dozen.

Angie at Many Little Blessings hosts Tasty Tuesday, go and take a look at her recipes and the other Tasty Tuesday participants.

Creamy Potato Bake

2007-06-09T21:52:00.000+10:00

Creamy Potato Bake

3 cups mashed potatoes
225g sour cream (8 oz.)
6 slices bacon, cooked and crumbled
3 green onions, chopped
1 cup cheddar cheese, shredded

Spread potatoes in a greased 10x6x2" pan.

Spread with sour cream; sprinkle on bacon and onions.

Top with cheese.

Bake at 150°C (300°F) for 30 minutes.

Serves 6

RICE BUBBLE ‘LCM’ SLICE

2007-06-08T10:57:00.000+10:00

RICE BUBBLE ‘LCM’ SLICE

110g Butter
½ cup Sugar
2 Tablespoons Honey
4 cups Rice Bubbles
½ cup coconut

1. Boil butter, sugar and honey gently for 2-3 minutes.

2. Combine Rice Bubbles and coconut in a bowl and stir in the sugar mixture.

3. Press into a lined slice tray

4. Refrigerate for 20 to 40 mins,

5. Cut into fingers and store in fridge.

Go to Overwhelmed With Joy to find more Favourite Ingredient Friday Participants!

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Freezer Food Friday - Vanilla Muffins

2007-06-08T10:08:00.000+10:00

Vanilla Muffins

These muffins are great to have in the freezer for school lunch boxes or after school snacks. You can also freeze the batter and store in the freezer for times when you don't have time to whip up a batch of fresh muffins :)

8 tablespoons butter, melted
4 cups flour
2 cups granulated sugar
2 cups milk
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1 tablespoon vanilla extract

Mix all ingredients thoroughly.
Spoon into greased or paper lined muffin tins.
Bake at 400° for 20 minutes.

Makes about 2 dozen muffins.

To freeze muffins:

Uncooked
Muffin batter can be frozen either in muffin cups or in a plastic tub. If you freeze it in a tub scoop it out into muffin cups with an ice cream scoop.

Baked
Put in freezer containers or flash freeze then put in zip bags.

German Apple Pancakes

2007-06-07T15:34:00.000+10:00

German Apple Pancakes

Pancake:

3 lg. eggs
3/4 cups milk
3/4 cups flour
1/2 tsp. salt
1 1/2 tbsp. butter
1/2 cup apples, thinly sliced

Filling:

450g. tart, fresh apples
1/4 cup butter, melted
Cinnamon
Nutmeg
1/4 cup sugar

Preheat oven to 200C. (400F)

Beat together the eggs, milk, flour, and salt until very smooth.

Add thinly sliced apples.

In heavy skillet melt 1 1/2 tablespoons butter.

When very hot pour in batter and put skillet in oven.

Lower oven temperature to 180C (350F) after 15 minutes and continue baking for another 10 minutes.

During the first 10 minutes pancake may puff up in large bubbles, if it does, pierce thoroughly with a fork.

While pancake is baking, prepare the filling. Peel apples and thinly slice.

Saute them in 1/4 cup butter and add 1/4 cup sugar.

Season to taste with nutmeg and cinnamon.

When pancake is done, put apple filling on one side and fold over top of pancake.

Dust with powdered sugar.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Crockpot Teriyaki Chicken

2007-06-07T11:20:00.000+10:00

Crockpot Teriyaki Chicken

4 skinless chicken breasts
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons grated fresh ginger
2 garlic cloves, minced

Place chicken in slow cooker.
Combine remaining ingredients.
Pour over chicken.
Cover and cook on low for 4 - 5 hours.

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze,post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Recipe Review - Fudge Brownies

2007-06-06T12:19:00.000+10:00

What is 'Recipe Review'???

Each week on a Wednesday I will be posting a review of a new recipe that my family and I have tried during the week. These recipes will come from my fellow bloggers.

This weeks recipe review was posted by Lizzie at Lizzie's Home

Feel free to take the thumbs up button for your blog :)

Now for the Review:

I made these brownies yesterday and my kids loved them, they are really rich and fudgey so they were only allowed to have one piece each, but they were very happy to have another piece in their lunchboxes today.

I ended up having to cook mine for 50 minutes but I think that has more to do with my gas oven than the recipe :)

Thanks Lizzie these were a hit and will be cooked here as special treats often :)

Here is the recipe:

Fudge Brownies

1 cup melted margarine (2 sticks or 226g)
2 cups sugar
4 medium eggs
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 teaspoon vanilla
1-1/4 cups flour

First off, don't be tempted to put baking powder or baking soda into this recipe, thinking I have forgotten to list it above. This recipe does not call for any leavening other than the eggs. This is the secret that makes them chewy and fudgey. There is another recipe for Cake Brownies which does call for baking powder, if that's really what you want.

So, first melt your margarine (I do it in the microwave). Next get out a large bowl and combine the margarine and sugar with a spoon or whisk. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified. Add the salt, cocoa, and vanilla. Stir up really well. Add the flour. Stir again until the mixture is thick and chocolatey. Turn the batter into a well oiled 9 by 13-inch pan. Bake at 350° (180C) for 25 to 30 minutes. Remove from oven and cool before serving. Cut into 32 small squares.

NOTE: These are the richest brownies I have ever eaten. They do not need any frosting; actually, it would just be guilding the lily. They are pretty good with walnuts though. I add 3/4 cup of home cracked black walnuts in season, especially during the holidays. If you do crack black walnuts yourself, be sure to wear gloves while you do it, because they will stain your hands for weeks.

Recipe Source: Hillbillyhousewife

Low Fat Pizza Chicken

2007-06-06T10:40:00.000+10:00

Low Fat Pizza Chicken

1kg flattened skinless chicken breasts
2 large slices lean ham
1/2 cup of tomato pasta sauce
1 cup grated cheese (low fat of course)

Lay the chicken breasts on a greased baking tray.
Smear the pasta sauce over the chicken.
Lay half a slice of ham over the chicken and sprinkle the cheese over the top.
Bake in a moderate oven for 30 minutes or until the chicken is cooked through.

Freezer Food Friday - Meatballs

2007-06-01T20:05:00.000+10:00

Save yourself from the dinnertime crunch by preparing your own meals ahead of time. Prepare a week or a months worth of dinners or just throw an extra meatloaf in the oven when you're preparing tonights dinner. Freezing meals not only saves you time but it can save you money too!.

Do you have any freezer food recipes?. If so write about it on your blog and link it using Mister Linky below. Don't forget to grab the button above and link back here so all your readers can come and join in too!!!

Meatballs

2kg (4 lbs) beef mince
2 cups cornflakes
4 Tablespoons soy sauce
4 eggs
4 Tablespoons parsley flakes
1/2 teaspoon pepper
1/2 teaspoon salt
2/3 cup tomato ketchup
4 Tablespoons onion

Put all the above ingredients into a large mixing bowl or even a stand mixer such as Kitchen Aid or Bosch. Mix together very well. Form golf ball size pieces and set them in 2 9x13 inch pans. You can simply bake them at this point in a moderate oven for 45 minutes to 1 hour.

Once cooked, flash freeze them on cookie trays. When they are frozen you can put them in ziplock bags to store in the freezer. When you need them you can pull out as many as you want for a meal.

Recipes I Want To Try

2007-05-31T14:20:00.000+10:00

Here are some recipes that I have found from visiting other bloggers and recipes I have found on the net:

Skillet Parmesan Chicken - Posted on The Pumkin Patch blog
Pepperoni Rolls - Posted on Mrs Pears blog
The Best Sweet and Sour Meatballs - Posted on My Lil' Corner of the World
Zesty Slow Cooker Chicken Barbecue - Posted on My Lil' Corner of the World
Popcorn Chicken - Posted on Devildogfamily Blog
Creamy Noodle Bake
Crockpot Pot Roast - Posted on So Much To Say, So Little Time
Low Fat Asian Crockpot Chicken - Posted on Berry-Morins Bits and Tips
Crockpot Lemon Garlic Chicken - Posted on My Family Finances
Crock Chunky Tomato Soup - Posted on What a Crock!
Crockpot Vegetable Medley
Brown Rice and Squash Crockpot "Risotto"
Crockpot Barley Vegetable Soup
Sweet and Sour Chicken - Posted on Lorie's Stitch in Time Blog
Slow Cooker Swiss Steak Supper - Posted on Diary of a SAHM Blog
Make Ahead Mashed Potatoes - Posted on Journey to Simplicity
Ice Cream Bucket Lazagna - Posted On Lorie's Stitch in Time Blog
Maple and Mustard-Glazed Grilled Chicken - Posted on Come To The Table
Sara Lee's Pound Cake
Ramen Noodle Casserole - Posted on The Mom Half Blog
Chocolate Chip Bar Cookies - Posted on And Miles To Go Before We Sleep
Slow Cooker Chicken Cacciatore - Posted on Diary of a SAHM
Foil-Pack Taco Chicken Dinner - Posted on I'm an Organizing Junkie
Pizza Pancakes - Posted on I'm an Organizing Junkie
Fudge Brownies - Posted on Lizzie's Home
Crockpot Pumpkin Soup - Posted on And Miles To Go Before We Sleep
Cobb Salad With Cucumber Ranch Dressing - Posted on And Miles To Go Before We Sleep
Cottage Rolls - Posted on Lizzie's Home
Caesar Salad Pita Pockets - Posted on Less of Me - More of Him

Easy Marinated Chicken

2007-05-31T11:20:00.000+10:00

1kg chicken breast fillets
1/4 Kecap Manis (Sweet Soy Sauce)
1 clove garlic, crushed

Put Chicken, Sauce and Garlic in a zip lock bag or freezer bag.
Massage the bag so that the chicken gets evenly coated with the sauce and garlic.
Refrigerate for 30 minutes.
Place on an oven tray and bake in a moderate oven for 30 minutes or cook on the BBQ.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Crockpot German Potato Salad

2007-05-31T11:07:00.000+10:00

Ingredients:

4 potatoes, sliced
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled

Directions:

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed. Garnish with bacon and parsley.

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze,post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Recipe Review - Foil Pack Taco Chicken Dinner

2007-05-30T21:00:00.000+10:00

What is 'Recipe Review'???

Each week on a Wednesday I will be posting a review of a new recipe that my family and I have tried during the week. These recipes will come from my fellow bloggers.

This weeks recipe review was posted by Laura at I'm an Organizing Junkie.

Feel free to take the thumbs up button for your blog :)

Now for the Review

I made the chicken packages up at lunchtime and put them in the fridge until dinner time.

When they were cooked they smelled wonderful and tasted even better. The chicken was still moist and the flavour of the taco seasoning, cheese and salsa made my mouth water :)

This recipe got a thumbs up from me, my DH and most of my kids, Caitie wouldn't touch it but that's not uncommon for her :)

Thanks Laura for sharing it with us!

Here is the recipe:

Foil-Pack Taco Chicken Dinner

Ingredients

4 small boneless skinless chicken breasts (1 lb./500 g)
4 tsp. taco seasoning mix
2 cups thinly sliced peeled potatoes
1 cup KRAFT Tex Mex Shredded Cheese
1/2 cup salsa
1/4 cup sour cream

Directions

1 PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on centre of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.

2 BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.

3 BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Easy Cleanup
Because the cooking is done in the foil packets, there's little to clean up!

Make Ahead
Assemble packets as directed. Refrigerate up to 4 hours, then bake as directed, increasing baking time to 40 min. or until chicken is cooked through (170°F) and potatoes are tender.

Note
To prevent potatoes from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil.

Recipe Source - KraftCanada.com

Be sure to come back next Wednesday for another Recipe Review!

Sara Lee's Carrot Cake

2007-05-28T11:56:00.000+10:00

Sara Lee's Carrot Cake

Ingredients:

2 Eggs
1 teaspoon Vanilla
180ml (6 ounces) Oil
1 teaspoon Salt
1 1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1 1/4 cups plain flour
1 cup Carrots - grate finely
1 cup Walnuts - well-chopped
1/2 cup Light sultanas - optional

CREAM CHEESE ICING
90g cream cheese, softened

45g butter, softened

210g (1 2/3 cups) icing sugar

1 1/2 teaspoons lemon juice

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes
scraping down sides of bowl often.
Remove beaters. Stir in last 3 ingredients.
Grease and flour 9" square pan. Spread batter evenly in pan.
Bake at 160 degrees C (325 degrees F) about 50 minutes.
Cool in pan about 30 minutes.

Frost with Cream Cheese Frosting and sprinkle with additional walnuts.

ICING

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.

Freezer Food Friday - Freezing Sandwiches

2007-05-24T21:02:00.000+10:00

Save yourself from the dinnertime crunch by preparing your own meals ahead of time. Prepare a week or a months worth of dinners or just throw an extra meatloaf in the oven when you're preparing tonights dinner. Freezing meals not only saves you time but it can save you money too!.

Do you have any freezer food recipes?. If so write about it on your blog and link it using Mister Linky below. Don't forget to grab the button above and link back here so all your readers can come and join in too!!!

This week instead of giving you a recipe, I have decided to fill you in on a tip that has really helped in my household.....

Freezing Sandwiches

I make up a loaf (or two) worth of sandwiches, wrap each sandwich individually and put them in the freezer. Then each night I grab out whatever I need for the following day and put them straight into the lunchboxes. It sure helps when you are in a rush to get out the door in the morning.

Some sandwich fillings that freeze well are:

Sliced or shaved cold meats and poultry
Peanut butter
Cheese spreads
Processed cheese
Cooked egg yolk

Miracle Whip

What you can't freeze:

Hard boiled egg whites, they become tough and often develop off-flavors when frozen.
Lettuce, tomatoes, carrots and other raw vegetables lose crispness and color.
Sliced natural cheese becomes crumbly, but you may not mind this.
Mayonnaise does not freeze well.

Low Fat Chocolate Brownies

2007-05-24T13:24:00.000+10:00

Low Fat Chocolate Brownies

When you need that chocolate fix, these low-fat brownies should hit the spot. Although not as dense as full-fat brownies, they're still full of chocolatey goodness, with no odd aftertaste, which some low-fat brownies seem to have. These are perfect for kids' lunchboxes or as an after-school treat.

INGREDIENTS:

1/2 cup plain flour
1/2 cup Cocoa
1/2 tsp baking powder
1/2 cup sugar
1/8 tsp salt
2 tbsp canola oil
115g(4 ounces) unsweetened applesauce
2 tsp vanilla extract
1 egg, lightly beaten
2 egg whites

PREPARATION:

Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with cooking spray.
Whisk flour, cocoa, baking powder, sugar and salt in a small bowl.
In a medium bowl, combine oil, applesauce, vanilla, egg and egg whites.

Gradually stir in dry ingredients to wet ingredients until well combined.
Pour into baking pan and bake for 20 minutes, until sides pull away from edge of pan. Cool in pan and cut into 16 squares.

Makes 16 brownies

Per brownie: Calories 74, Calories from Fat 21, total Fat 2.4g (sat 0.6g), Cholesterol 13mg, Sodium 45mg, Carbohydrate 11.6g Fiber 1g, Protein 1.7g

Recipe From: About.com - Low Fat Cooking

Recipe - Cozy Crockpot Comfort

2007-05-24T10:07:00.000+10:00

Cozy Crockpot Comfort

500g minced beef
1/2 cup chopped onion
3 cups diced raw potatoes
1/3 cup uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups reduced-sodium tomato juice
1 can Tomato Soup
1/4 teaspon black pepper
1 teaspoon dried parsley flakes

In a large skillet sprayed with butter-flavored cooking spray, brown meat. Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine. Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze,post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Recipe - KFC Twister and KFC Twister Sauce

2007-05-24T09:40:00.000+10:00

KFC Twister and KFC Twister Sauce

Makes 6 serving

3 tablespoons plain flour
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon onion powder
12 boneless, skinless chicken breast tenders
Olive oil spray
1 egg white
1/4 cup fat-free milk
1 1/2 cup bread crumbs
6 burrito-size (10-inch) low-fat flour tortilla
1 tablespoon KFC Twister Sauce (recipe below)
Shredded iceberg lettuce
2 Diced tomatoes

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 250 degrees C. (475 degrees F.)
Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs in a shallow dish.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the crumbs to coat completely. Repeat dipping a second time into the egg white mixture and the crumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Starting at the 9 o'clock position on the tortilla, spread the sauce in an even strip (about 3 inches wide) running across the tortilla, leaving about 1 inch bare at the end of the strip.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.

Note:
Want a Twister on a whim? Bread a few batches of the chicken and freeze it before baking it. When you're ready for your Twister, pop the frozen chicken into a preheated 475-degree F oven for 5 to 7 minutes per side. Keep the Twister Sauce stored in your refrigerator, and you'll be able to assemble the wrap in minutes.

KFC TWISTER SAUCE

(Makes 1/4 cup, enough for 4-6 servings)

1/4 cup plus 1/4 teaspoon light mayonnaise
1 teaspoon sugar
1/2 teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Freezer Food Friday - Savoury Muffins

2007-05-18T09:50:00.000+10:00

Thanks for joining me for Freezer Food Friday.
If you have a great recipe for food that can be frozen, link it below :)

Savoury Muffins

Makes 6

Ingredients

2 cups self-raising flour
1 teaspoon baking powder
1 teaspoon salt
1 small zucchini, grated
1 small carrot, grated
75g shaved mild salami, thinly sliced
1 cup grated cheddar cheese
2 eggs
3/4 cup milk
125g butter, melted

Method

Preheat oven to 200°C.

Lightly grease a 6-hole, 3/4-cup capacity (180ml) muffin pan.

Line base of each hole with rounds of baking paper.
Sift flour, baking powder and salt into a large bowl.

Place zucchini and carrot in a large sheet of paper towel.

Squeeze out excess moisture.

Add vegetables, salami and 1/2 cup cheese to flour.

Stir to combine.
Whisk eggs, milk and butter in a jug.

Add to dry ingredients.

Using a large metal spoon, stir until just combined.

Two-thirds fill muffin holes with mixture.

Sprinkle with remaining cheese.

Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.

Stand for 5 minutes in pan.

Turn onto a wire rack to cool.

To freeze:

Wrap each muffin in plastic wrap or store in a snap-lock bag.

Freeze for up to 3 months.

Remove from freezer in the morning.

Place frozen muffin in lunch box.

Muffin will be thawed by lunchtime.

Recipe - Crockpot Burger Casserole

2007-05-17T09:20:00.000+10:00

Crockpot Burger Casserole

500g lean beef mince
2 cups sliced raw potatoes
1 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup chopped mushrooms
1 cup frozen peas
1 cup frozen corn kernels
1 can tomato soup
1/2 cup water
1 teaspoon dried parsley flakes
Salt & Pepper to taste

Brown the mince, onion, celery and mushrooms in a fry pan. Add meat mixture plus all other ingredients into a slow cooker. Cover and cook on low for 6 to 8 hours.

Recipe - Easy Potato Bake

2007-05-17T09:15:00.000+10:00

Easy Potato Bake

4 large potatoes

4 bacon rashers

1 onion

1 clove of garlic

1 cup grated cheese

Peel and slice the potatoes. Place in a microwave safe bowl and microwave for 5 minutes,

Dice the bacon, onion and garlic. Mix together in a bowl with ½ of the grated cheese.

Lay half the sliced potatoes in a baking dish lined with foil (make sure you use enough foil so that you can cover the top to bake)

Place half the bacon, onion and cheese mixture over the potatoes then layer the remaining potatoes and then bacon mixture on top.

Cover with foil and bake in a moderate oven for 20 minutes.

Take it out of the oven, remove the foil lid and add the remaining grated cheese.

Leave the foil off and return to the oven for a further 15 minutes.

Recipe Review - Slow Cooker Chicken Cacciatore

2007-05-16T17:54:00.000+10:00

What is 'Recipe Review'???

Each week on a Wednesday I will be posting a review of a new recipe that my family and I have tried during the week. These recipes will come from my fellow bloggers.

This weeks Recipe Review is

Slow Cooker Chicken Cacciatore

which was posted by Sandra at Diary of a SAHM

This recipe was so simple to prepare and really yummy to eat. It got a thumbs up from my husband, my kids and myself. Thanks Sandra, we'll be adding this meal to our menu plan often, feel free to copy the banner above to add to your blog :)

Here is the recipe:

Slow Cooker Chicken Cacciatore

INGREDIENTS

* 6 skinless, boneless chicken breast halves
* 1 (28 ounce) jar spaghetti sauce
* 2 green bell pepper, seeded and cubed
* 8 ounces fresh mushrooms, sliced
* 1 onion, finely diced
* 2 tablespoons minced garlic

DIRECTIONS

1. Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2. Cover, and cook on Low for 7 to 9 hours.

Be sure to come back next Wednesday for another Recipe Review!

Recipe - Lower Fat Chocolate Chip Cookies

2007-05-14T14:03:00.000+10:00

Lower Fat Chocolate Chip Cookies

This recipe makes approximately 5 dozen cookies.
Each cookie contains 4 grams of fat vs. 7 grams in traditional recipe.

3 cups plain flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 egg whites
1/3 cup water
2 cups chocolate chips
1/3 cup chopped nuts

Preheat oven to 180 degrees Celsius.
Combine flour, baking soda and salt in medium bowl.
Cream brown sugar, granulated sugar, butter and vanilla in large mixer bowl.
Beat in egg whites. Gradually beat in dry ingredients alternately with water.
Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto lightly greased baking sheets.
Bake for 10 to 12 minutes until centers are set.

Freezer Food Friday - Freezer Shepherds Pie

2007-05-10T11:48:00.000+10:00

Thanks for joining me for Freezer Food Friday.

If you have a great recipe for food that can be frozen, link it below :)

Shepherd's Pie Freezer Cooking Recipe

This recipe can easily be doubled or tripled to make multiples for the freezer.

500g beef mince
1 onion, diced
1 cup diced carrots
1 cup frozen peas
1 cup frozen corn
1 tablespoon corn flour
1 tablespoon Worcestershire sauce
1/2 cup water
1 can of condensed tomato soup
Salt and pepper, to taste
1 kilo (2 and 1/4 pounds) potatoes
2 tablespoons milk
1 cup grated cheese.

Fry the mince, onions and carrots together until the mince is browned.
Add peas and corn.
Cook a further 5 to 10 minutes or unitl the vegetables are soft.

Meanwhile peel and dice the potatoes.
Bring to the boil and cook until soft.
Mash with the milk, then season with pepper.

Mix the corn flour with the water and Worcestershire sauce.
Stir into the mince mixture until well distributed.
Add the soup, salt and pepper to the meat mixture.
Slowly bring back to the boil, stirring constantly.

Tip mixture into a large casserole dish.

Top with the mashed potato.
Smooth over the potato until it is an even depth.
Sprinkle on the grated cheese.

Cool and freeze.

On Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature.

Bake in a moderate oven for 20-30 minutes.

Recipe - Crockpot Chicken Tacos

2007-05-10T11:07:00.000+10:00

Crockpot Chicken Tacos

6 chicken thigh fillets
1 packet taco seasoning
1 can diced tomatoes

taco shells

lettuce

cheese

salsa

Place chicken, seasoning and tomatoes in the slow cooker and cook on low for 6-8 hours.

Serve in the taco shells with lettuce, cheese and salsa.

Recipe - Feta Chicken

2007-05-10T10:45:00.000+10:00

Feta Chicken

100g crumbled feta
Lemon Thyme
4 Chicken Breasts

Cut a pocket into the breasts.
Fill with feta and lemon thyme.
Put on an oven tray and spray with oil spray.
Bake in a moderate oven for 30 minutes.

Freezer Food Friday

2007-05-07T09:21:00.000+10:00

Freezer Food Friday will be back next week!

The power cord to my laptop is broken and the battery is dead so I can't get in to access all my recipes and things :(

Hopefully it will be up and running again soon!

Freezer Food Friday - Make Ahead Mashed Potato

2007-04-27T09:56:00.000+10:00

Thanks for joining me for Freezer Food Friday. If you have a great recipe for food that can be frozen, link it here :)

This is a recipe that I found on Journey to Simplicity, a Slow Cooker Thursday Participants Blog.

Make Ahead Mashed Potatoes

5 lbs of potatoes, (2kg), peeled and diced
8 oz. of sour cream (200g)
1 TBSP garlic powder
bit of butter (optional)
salt and pepper to taste

Boil potatoes in water.
Drain water when potatoes are fork tender. Return to pot.
Mash potatoes with sour cream.
Add garlic powder, salt and pepper.
Let cool to room temp.
Place meal sized portions in Ziploc freezer bags, or food saver bag; then freeze.
When needed, thaw potatoes and place in slow cooker, greased with butter.
Cover and cook on low 3-5 hours.

Recipe - Honey Soy Chicken Wings

2007-04-26T15:32:00.000+10:00

1 kg chicken wings or wingettes
1/3 cup ketcap manis
2 tablespoons honey
1 garlic clove, crushed

Preheat oven to 200°C.
Lightly grease a roasting pan.
Cut chicken wings into 3 at the joints. Discard wing tips.
Combine ketcap manis, honey and garlic in a bowl.
Add chicken. Toss to coat.
Arrange chicken in roasting pan in a single layer.
Roast for 25 minutes or until crisp and cooked through.
Serve hot or cold.

Serves 4

Source - Super Food Ideas

Recipe - Easy Lemon Pepper Chicken

2007-04-26T10:18:00.000+10:00

Easy Lemon Pepper Chicken

1kg chicken breasts
1/4 cup butter, melted
1 clove garlic, crushed
2 teaspoon lemon pepper

Put the chicken into a zip lock bag.
Pour melted butter over chicken; sprinkle in the garlic and lemon pepper and marinade in the fridge for a few hours.
Bake in a moderate oven, uncovered, for 30 minutes.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Join me for Freezer Food Friday. If you have a great recipe for food to freeze, post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)

Recipe - Crockpot Prawn Risotto

2007-04-25T12:37:00.000+10:00

Crockpot Prawn Risotto

1 1/2 cups aborio rice
1 can tomato puree
500ml carton chicken stock
500g packet frozen prawns
Garlic
Silverbeet or asparagus (finely choppped)
Parmesan (fresh)
1/2 teaspoon Chicken stock powder
lemon juice

Put rice, tomato puree and chicken stock into slow cooker.
Stir and cook on high about 1.5 hours.
Reduce to low, add 2 cloves chopped garlic, squeeze lemon, prawns (frozen), veges.

Cook 1.5 hours on low.
Add small amount of cheese and chicken stock powder.
Give a good stir and turn back to high for 30 mins.

Head over to Diary of a SAHM to see more great Slow Cooking recipes!

Join me tomorrow for Freezer Food Friday. If you have a great recipe for food to freeze,
post about it on your blog and then check back here on Friday where I will have a Mister Linky waiting for you :)