CREEPY CRAWLY CAKE TRUFFLES

"Transform orange-colored (and flavored!) cake balls into edible monsters with sweet decorations like melted chocolate, black licorice and jelly beans. Create the mini vampire bats, spiders and ghosts or experiment with creatures of your own to match your costume."

1 (2-layer size) package white cake mix
1 teaspoon McCormick Pure Orange Extract
1/2 teaspoon McCormick Yellow Food Color
1/4 teaspoon McCormick Red Food Color
1 cup marshmallow creme
White confectionary coating wafers, such as Wilton White Candy Melts
Black confectionary coating wafers, such as Wilton Black Candy Melts®
Semi-sweet baking chocolate
Assorted candies for decorating

Prepare cake mix as directed on package, adding orange extract and food colors. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.

Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.

Melt coating wafers or chocolate as directed on package. Using a fork, dip 1 cake ball at a time into the confectionary coating or melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake balls on wax paper-lined tray.

Decorate as desired.

Click here to view: http://www.recipelink.com/msgbrd/board_21/2013/OCT/7173.html

 SPIDERS:
Coat in black coating or melted chocolate. Add black string licorice for legs and red candy-coated pieces for eyes.

Click here to view: http://www.recipelink.com/msgbrd/board_21/2013/OCT/7173.html

 

GHOSTS:
Coat in white coating to resemble ghosts. Add cut black jelly beans for eyes and mouth.
VAMPIRE BATS:
Coat in black coating or melted chocolate. Use red candy-coated pieces for eyes, white tips of candy corns for fangs and cut up licorice wheels for wings and ears.
TEST KITCHEN TIPS:
For 1 batch Cake Truffles, you will need about 1 pound confectionary coating wafers or chocolate. Confectionary coating, also known as almond bark, is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It is found in the cake decorating aisle of craft and party stores.

Click here to view: http://www.recipelink.com/msgbrd/board_21/2013/OCT/7173.html

 

 Source; http://www.mccormick.com/recipes/dessert/creepy-crawly-cake-truffles?utm_medium=social-media&utm_source=facebook&utm_term=extract-food-color&utm_content=recipe_1027&utm_campaign=halloween

Click here to view: http://www.recipelink.com/msgbrd/board_21/2013/OCT/7173.html

Click here to view: http://www.recipelink.com/msgbrd/board_21/2013/OCT/7173.html

Beef ragu lasagne recipe

Ingredients

1. 1 quantity thawed beef ragu (search for beef ragu recipe)
2. 75g baby leaf spinach
3. 50g sun-dried tomatoes in oil, drained and chopped
4. 25g butter
5. 25g plain flour
6. 600ml semi-skimmed milk
7. 30g grated Parmesan
8. 4-6 fresh lasagne sheets

Directions

1. Preheat the oven to 200°C/fan180°C/gas 6. Bring the thawed beef ragù to the boil in a pan. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until piping hot.
2. Stir in spinach, until wilted, and sun-dried tomatoes. Meanwhile, melt 25g butter in a pan over a medium heat, stir in plain flour for 1 minute. Off the heat, gradually stir in milk, then simmer for 5 minutes, until thick and smooth. Stir in 15g grated Parmesan and season to taste.
3. Spread half the ragù in the base of a deep, 1.5-litre ovenproof dish. Lay 2-3 fresh lasagne sheets on top, overlapping, then spread over half the white sauce. Top with the remaining ragù, 2-3 more lasagne sheets, then the rest of the sauce. Scatter over another 15g grated Parmesan. Bake for 30-35 minutes or until golden and bubbling. Source: http://www.deliciousmagazine.co.uk/recipes/beef-ragu-lasagne

Crock Pot Ham, Macaroni and Cheese

Ingredients

1 lb elbow noodles
1 can evaporated milk
1 stick of butter
1 egg, beaten
5 cups of cheese, 1/2 sharp, 1/2 mild
2 cups regular milk
Salt and pepper to taste
Ham chunks (I buy them all ready cut, and browned them in pan with little butter)

Directions

Boil noodles till almost done in in pot, drain
Take 1/2 stick of butter and cut small pieces in bottom of crock pot.
Add noodles, the stir in evaporated milk, rest of butter, egg, milk, ham, and 4 cups of cheese.

Cook on low 4 hours, or high on 2 1/2.
One hour before time ends, add remainder cheese on top.
Source: https://www.facebook.com/pages/Crock-Pot-Recipes/581686058588796

Upside-Down Brown Butter-Banana Coffee Cake Recipe

Ingredients

-2 cup flour

-2 tsp baking powder

-2 tsp baking soda

-2 tsp ground cinnamon

-1 tsp ground ginger

-3/4 tsp salt

-3 cup grated carrots

-1 cup chopped walnuts

-1/2 cup raisins

-2 c sugar

-1 cup canola oil

-4 large eggs

Frosting Ingredients

-8 oz cream cheese, room temperature

-1 stick unsalted butter (8 tbsp), room temperature

-3 3/4 cup sifted powdered sugar

-1 tbsp vanilla extract

Getting ready

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon , ginger and salt. In another bowl, stir together the carrots, chopped walnuts, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the vanilla extract.

- See more at: http://www.awhitepicketfence.com/2011/02/guest-post-stephs-carrot-cake.html#sthash.d9uUXoty.dpuf

Ingredients

• 4 tablespoons ([1/2] stick) salted butter
• 2 tablespoons packed light brown sugar
• 2 tablespoons granulated white sugar
• [3/4] teaspoon ground cinnamon
• 1 medium ripe banana, sliced (see Tips)
• 4 tablespoons ([1/2] stick) salted butter, at room temperature
• [1/4] cup granulated white sugar
• 1 cup mashed ripe bananas
• [1/3] cup sour cream
• 1 large egg
• [1/2] teaspoon vanilla extract
• 1 cup all-purpose flour
• [1/2] teaspoon baking powder
• [1/2] teaspoon baking soda
• [1/2] teaspoon ground cinnamon
• [1/8] teaspoon ground ginger
• [1/8] teaspoon salt

Instructions

1. Preheat the oven to 350[dg]F. Spray an 8-inch round cake pan with cooking spray.
2. Prepare the topping: Melt the 4 T. butter in a small saucepan over medium-low heat. Stir until the butter begins to brown, 5 to 6 minutes. Remove from heat and pour the browned butter into the round cake pan, swirling it around to coat the bottom of the pan.
3. In a small bowl, stir together (next 3 ingredients) the topping sugars and cinnamon. Sprinkle evenly over the browned butter in the pan. Place the (1) banana slices evenly apart on top of the sugars in the pan.
4. Prepare the cake: In a medium bowl, use an electric mixer to combine the butter and sugar. Beat in the other bananas, sour cream, egg and vanilla.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir the dry ingredients into the banana mixture. Spoon the batter into the pan, spreading evenly over the bananas.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a thin knife along the side of the pan to loosen.
7. Place a serving plate on top of the pan and gently flip it over. The cake should come out of the pan and onto the plate easily. Tap the bottom of the pan if the cake needs coaxing.
8. Drizzle any remaining juices in the pan over the top of the cake. Serve immediately.
9. Tips: Use bananas that are ripe and soft with many brown spots- not the dead black variety. Turn this cake into an Upside Down Brown Butter Banana- Blueberry Coffee Cake. Instead of placing banana slices on the bottom of the pan, sprinkle blueberries on there instead. OR, Add almond slices or toasted walnuts to the topping.

CHICKEN AND MAIZE MEAL LASAGNE Recipe

Ingredients
Serves 6
1.5 litres of chicken or vegetable stock
750ml maize meal
30ml olive oil
100g streaky bacon, chopped
1 leek, thinly sliced
2 garlic cloves, finely chopped
1 medium carrot, peeled and diced
500g chicken mince
15ml chopped fresh sage
30ml chopped fresh parsley
250ml grated mozzarella
Sauce
60g butter
60ml flour
750ml milk
125ml grated Parmesan
2ml ground nutmeg
2ml white pepper
2ml salt

Directions

Lightly grease a baking tray with oil. Bring stock to the boil in a large heavy-based saucepan over medium-high heat. Gradually add the maize meal, whisking constantly until all is incorporated into the stock. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 4 minutes or until mixture thickens. Cover and cook for 20 minutes, stirring regularly. Remove from the heat and press the maize mixture into prepared tray, about 5mm thick and smooth the surface. Cover and refrigerate for an hour to set. Once set, slice the maize meal into 8-10 equal pieces.
Heat oil in a frying pan. Add the bacon and allow to slightly crisp. Add the rest of the vegetables and cook, stirring, for 2-3 minutes or until the leek starts to soften. Add chicken and cook, using a wooden spoon to break up any lumps, until cooked through. Add the herbs and season. Set aside.
SAUCE: Over a medium heat, melt the butter in a saucepan until foaming. Add the flour and cook for 2 minutes. Gradually add the milk, whisking constantly, until smooth. Turn up the heat slightly and whisk until mixture boils and thickens. Remove from the heat and stir in the rest of the ingredients. Add half the sauce to the chicken mixture.
Preheat oven to 180°C. Grease an ovenproof dish with oil. Line the bottom with maize meal pieces. Top with a little chicken mixture, some béchamel sauce and mozzarella. Repeat until all the components are finished, ending off with the mozzarella. Bake for 20-25 minutes or until golden and cheese melts.
Source: http://www.iol.co.za/lifestyle/food-drink/recipes/maize-gets-amazing-recipes-1.1564656#.VFDaAVfmx-I

Delicious Beef Lasagna Recipe

Ingredients :

- For the tomato sauce: 1 onion, a large box of tomato paste, 1 can tomato paste, 250g ground beef, basil
- For the béchamel: 500 ml milk 50g butter 60g flour, salt
- Lasagne sheets
- Mozzarella and parmesan vacuum

Directions:

Make tomato sauce: chopped onions in olive oil revenues, then add minced meat last tomato pulp, concentrate, basil, salt and pepper. Do not hesitate to put a little more tomato sauce and a little water to have enough sauce, like that your lasagna will not be dry. The amount of sauce is to adjust the size of your mold. Simmer 20 min.Faire a fairly liquid bechamel - Swap into a rectangular mold a layer of lasagna, tomato sauce and béchamel in recommançant to the top of the dish and the interposition mozzarella and grated Parmesan. Finish with a layer of sauce, grated parmesan cheese, slices of mozzarella and some grated cheese for the appearance.
 
Source: http://www.ftey-recipes.tk/

Cake with ice cream Recipe

Ingredients:
 
1 package (213 g) biscuits Monaco Pepperidge Farm Double Chocolate
3 cups (750 mL) vanilla ice cream or chocolate, softened
1/3 cup (80 mL) caramel for garnish

Directions:

Line a cake pan 8 inch diameter shrink wrap.
 
Cut the biscuits in half crosswise and place them side by side, vertically, along the sides of pan, cut side down. Place remaining cookies on bottom of pan.
 
Spread half the ice cream into the mold. Drizzle with caramel on top. Spread remaining ice cream over caramel. Cover and freeze 6 hours or until ice cream is firm.
 
Discover the mold and unmold the cake onto a serving plate. Serve topped with caramel flavor.

Mashed Potato Cake

Ingredients

• 4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)
• 2 eggs, lightly beaten
• 2 tsp Italian seasoning
• ¼ tsp garlic powder
• ¼ cup french fried onions
• 1 tbsp olive oil

Directions

1. Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
2. Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
3. Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don't worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
4. Slide on to serving plate and allow to cool for a few minutes before serving.

Source: http://simplybeingmommy.com/2011/11/09/mashed-potato-cake/

Pasta Pie Recipe

This unique pie tastes just like a spaghetti dish—but it's served in wedges! It holds together well and it tastes great!

Leftover cooked spaghetti (or other 1 2/3 cups 400 mL string pasta) Large egg, fork-beaten 1 1 Grated fresh Parmesan cheese 3 tbsp. 50 mL Olive (or cooking) oil 1 tbsp. 15 mL Creamed cottage cheese, slightly mashed 1/2 cup 125 mL with fork Lean ground beef (or Italian sausage, 8 oz. 225 g casing removed) Chopped onion 1/3 cup 75 mL Diced green pepper 1/4 cup 60 mL Can of diced tomatoes (with juice) 14 oz. 398 mL Tomato paste 2 tbsp. 30 mL Dried whole oregano 1/2 tsp. 2 mL Granulated sugar 1/2 tsp. 2 mL Dried crushed chilies (optional) 1/4 tsp. 1 mL Salt 1/4 tsp. 1 mL Garlic powder 1/8 tsp. 0.5 mL Grated part-skim mozzarella cheese 1/2 cup 125 mL

Combine first 4 ingredients in medium bowl. Turn into greased 9 inch (22 cm) pie plate. Press into bottom and up side of pie plate. Spread cottage cheese evenly over pasta mixture. Scramble-fry ground beef, onion and green pepper in large non-stick frying pan on medium for about 10 minutes until beef is no longer pink. Drain. Add next 7 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 15 minutes until reduced and thickened. Spread evenly over cottage cheese. Cover with foil. Place on baking sheet. Bake in 350°F (175°C) oven for 45 minutes. Remove foil. Sprinkle with mozzarella cheese. Bake, uncovered, for 20 to 25 minutes until bubbling and golden. Let stand for 10 minutes before cutting into 6 wedges.

1 wedge: 231 Calories; 9.7 g Total Fat (4.3 g Mono, 0.7 g Poly, 3.7 g Sat); 63 mg Cholesterol; 18 g Carbohydrate; 2 g Fibre; 17 g Protein; 437 mg Sodium

Source: http://www.companyscoming.com/recipes/pasta-pie/2006/8/540/

Cheesy beef lasagne recipe

Ingredients

• 1 1/2 tablespoons olive oil
• 1kg beef mince
• 1 large brown onion, chopped
• 3 garlic cloves, crushed
• 1/3 cup tomato paste
• 3 cups Fresh tomato sauce (see related recipe)
• 1 teaspoon dried oregano
• 1/2 cup roughly chopped fresh basil leaves
• 5 fresh lasagne sheets
• 1 cup grated tasty cheese

Cheesy sauce

• 50g butter
• 1/3 cup plain flour
• 3 cups milk
• 1/2 cup grated tasty cheese 

Directions

 

Step 1

Heat 1 tablespoon oil in a deep frying pan over medium-high heat. Cook mince, in batches, until browned. Transfer to a bowl.

Step 2

Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic. Cook, stirring, for 1 minute. Return mince to pan. Add tomato paste. Cook, stirring, to combine. Stir in tomato sauce and dried oregano. Bring to the boil. Reduce heat to low. Season with salt and pepper. Simmer, stirring occasionally, for 30 minutes. Remove from heat. Stir in basil. Cool for 15 minutes.

Step 3

Meanwhile, make Cheesy sauce Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheese. Season.

Step 4

Grease a 10-cup capacity ovenproof dish. Line base with pasta. Spoon 1/3 of the mince over pasta. Top with 1/3 cup cheesy sauce. Repeat, finishing with pasta. Top with remaining sauce. Cool. Top with cheese. Cover with plastic wrap, then foil. Freeze for up to 2 months.

Step 5
Thaw lasagne in fridge overnight. Preheat oven to 1800°C/160°C fan-forced. Bake for 30 to 40 minutes or until lasagne is heated through. Stand for 10 minutes. Serve.

Source: http://www.taste.com.au/recipes/29245/cheesy+beef+lasagne

Chocolate Frozen Dessert

Ingredients:

• 1 lb (about 4 cups)

  chocolate sandwich cookies, crushed (about 4 cups/1L)

  500 g

• 1/2 cup

  butter or margarine, melted

  125 mL

• 1 pkg

  brick-style vanilla ice cream

  2 L

CHOCOLATE SAUCE:

• 1/2 cup

  butter or margarine, melted

  125 mL

• 2 cups

  icing sugar

  500 mL

• 1 1/2 cups

  evaporated milk

  375 mL

• 1 cup

  CHIPITS® Dark Chocolate Chips or CHIPITS® Semi-Sweet Chocolate Chips

  250 mL

• 2/3 cup

  pecan pieces (optional)

  150 mL

Directions:

1. 1 Toss crumbs with butter in a medium bowl until well coated. Press mixture onto the bottom a 9 x 13-inch (3.5 L) pan or two 8-inch (2 L) square pans.
2. 2 Cut ice cream into 1-inch (2.5 cm) slices; place over crust, cutting to fit, if necessary. Cover; freeze for 1 to 2 hours or until firm.
3. 3 Chocolate Sauce: Meanwhile, combine butter, sugar, milk and chocolate chips in a saucepan set over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue to boil, stirring, for 8 minutes. Remove from heat and cool to room temperature; stir until smooth.
4. 4 Remove pan from freezer; spread chocolate sauce over ice cream in an even layer. Sprinkle with pecan pieces (if using). Cover and freeze until firm.
   
   Makes 16 to 18 servings.

No-Bake Chocolate-Peanut Butter Cookies

Ingredients

1. 4 cups sweetened puffed-corn cereal like Corn Pops (4 ounces)
2. 4 large peanut butter cups (3 ounces)
3. 1/2 cup creamy peanut butter
4. About 3/4 cup chocolate sprinkles 

Ingredients 

1. 4 cups sweetened puffed-corn cereal like Corn Pops (4 ounces)
2. 4 large peanut butter cups (3 ounces)
3. 1/2 cup creamy peanut butter
4. About 3/4 cup chocolate sprinkles

1. In a food processor, grind 3 cups of the corn cereal to a powder. Add the peanut butter cups and peanut butter and process until the mixture is glossy and comes together, about 2 minutes. Add the remaining 1 cup of corn cereal and process until very finely chopped and the mixture just holds together; you should still see small flecks of cereal.
2. Roll the mixture into a 9-inch log and wrap in plastic. Roll the log back and forth until smooth. Unwrap the log and spread the chocolate sprinkles on the plastic wrap. Roll the log in the sprinkles, pressing to help them adhere. Wrap and refrigerate for 15 minutes.
3. Cut the log into 18 pieces and roll the edges in any leftover sprinkles. Serve.

Make Ahead The sliced cookies can be refrigerated for up to 5 days.

• From The Best No-Bake Cookies Recipes, The Best Peanut Butter Cookie Recipes, Cool & Quick Recipes

TIRAMISU RECIPE

Ingredients

7 yolks
1 cup sugar for yolks
3 cups or 1 (750-gram) container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup chocolate shaving

Directions

In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
Source: http://www.foodnetwork.com

Passion fruit and white chocolate cheesecake with fresh orange sorbet Recipe

Ingredients

Cheesecake base

• 200g of hob nob biscuits, crushed
• 100g of butter, melted

Filling

• 50g of white chocolate chips
• 1/2 bronze gelatine leaf, soaked in water
• 170ml of double cream
• 90g of full fat soft cheese

Cheesecake topping

• 100ml of passion fruit juice
• 25g of caster sugar
• 1 bronze gelatine leaf, soaked in water

Orange sorbet

• 170ml of orange juice, freshly squeezed

Passion fruit sauce

• 50ml of passion fruit juice
• 25g of caster sugar

Orange crisp

• 1 orange, thinly sliced

Stock syrup

• water
• caster sugar

To plate

• 1 orange, cut into segments with pith and membrane removed

Equipment

1. Ice cream maker
2. 20cm round loose-bottom flan tin (fluted or non-fluted) 4cm deep

- See more at: http://www.greatbritishchefs.com/recipes/passion-fruit-and-white-chocolate-cheesecake?utm_source=hospitalityandcateringnews&utm_medium=website&utm_campaign=marketing#sthash.zBTYtlOV.dpuf

  Source: http://www.greatbritishchefs.com/recipes/passion-fruit-and-white-chocolate-cheesecake?utm_source=hospitalityandcateringnews&utm_medium=website&utm_campaign=marketing

Cheesecake base

• 200g of hob nob biscuits, crushed
• 100g of butter, melted

- See more at: http://www.greatbritishchefs.com/recipes/passion-fruit-and-white-chocolate-cheesecake?utm_source=hospitalityandcateringnews&utm_medium=website&utm_campaign=marketing#sthash.zBTYtlOV.dpuf

Best Ever Lasagna Recipe

Ingredients
1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles 

Directions:

1 Brown ground beef, Italian sausage, onion and garlic.
2 Add salt and next 5 ingredients; stirring until well mixed.
3 Simmer 1 hour.
4 Cook lasagna noodles according to package directions; drain and set aside.
5 Spray a 13 x 9" baking pan with cooking spray.
6 Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7 Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
8 Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

No-Bake Chocolate Eclair Dessert

Ingredients

Filling:

2 (3.5 oz.) boxes vanilla instant pudding

3 c. milk

1 (8 oz.) container Cool Whip

Graham crackers

Topping:

1/3 c. cocoa

1 c. sugar

1/4 c. milk

1 stick (1/2 c.) butter (or margarine)

1 tsp. vanilla

Directions

For the filling: 

1.  Combine pudding mix and milk; beat. Stir in Cool Whip. 

2.  Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping: 

3.  Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. 

4.  Pour chocolate topping over the top layer of graham crackers. 

5.  Refrigerate over night.

Enjoy!
Source: http://www.thekitchenismyplayground.com/2012/03/no-bake-chocolate-eclair-dessert.html 

Date-Cheese Ball

Serves 8

Orange zest and fresh thyme give this party staple a gourmet flair. Serve with assorted crackers, toasted baguette slices, and pear and apple wedges. This recipe can be made up to three days ahead. 

Ingredients

• ⅓ cup sliced almonds
• 1 8-oz. pkg. reduced-fat cream cheese, softened
• 1 4-oz. log goat cheese or blue cheese, softened
• 1 Tbs. grated orange zest
• 1 Tbs. fresh thyme leaves
• 1 pinch salt
• ⅓ cup chopped pitted dates

Directions

1. Toast almonds in small skillet over medium-low heat 3 to 5 minutes, or until light brown. Transfer to plate to cool.
2. Process cream cheese, goat cheese, orange zest, thyme, and salt in food processor until smooth. Transfer to small bowl, and stir in dates. Coat large rectangle of plastic wrap with cooking spray, and scoop cheese mixture onto it. Shape into ball, wrapping in plastic, and chill 1 hour.
3. Roll cheese ball in toasted almonds, pressing to adhere. Refrigerate wrapped in clean plastic wrap until ready to serve. Let stand at room temperature 10 minutes before serving.

Source: http://www.vegetariantimes.com/recipe/date-cheese-ball/

Cappuccino Cheesecake Frozen Dessert

Ingredients

1 pkg.  (11.1 oz.) JELL-O No Bake Cheesecake

5 Tbsp.  butter or margarine, melted

1/4 cup  MAXWELL HOUSE INTERNATIONAL Suisse Mocha, divided

2 Tbsp.  sugar

1-1/2 cups  cold milk

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

LINE 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Mix Crust Mix, butter, 2 Tbsp. of the flavored instant coffee and sugar with fork in medium bowl until crumbs are evenly moistened. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture for later use.
BEAT milk, Filling Mix and remaining flavored instant coffee in medium bowl with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Gently stir in COOL WHIP. Spoon 1/3 of the COOL WHIP mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture. Repeat layers twice; cover.
FREEZE 4 hours or until firm. Use foil handles to lift dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve. 
Source: http://www.kraftrecipes.com/recipes/cappuccino-cheesecake-frozen-dessert-52781.aspx

 

Sausage rolls recipe

Ingredients

Makes 16 small sausage rolls

• 500g lean pork mince (5% total fat or less)
• ½ red onion
• 1 clove garlic
• 4 sprigs fresh parsley (small handful)
• 2 eggs
• 2 tbsp tomato sauce
• 1 tbsp sweet chilli sauce
• 2/3 cup quick oats
• 4 sheets of reduced fat puff pastry
• Sesame seeds
• Olive oil for greasing

Directions

1. Preheat oven to 180°C.
2. Remove pastry sheets from freezer and place on a benchtop to thaw slightly.
3. Line a baking tray with aluminium foil and brush with a little oil (so the rolls do not stick).
4. Wash the parsley sprigs and pull off the leaves.
5. Place onion, garlic and parsley in a food processor and chop until very fine.
6. In a bowl mix the onion mixture with the tomato and sweet chilli sauces and one egg.
7. Add in the pork mince and stir well.
8. In the food processor, grind the oats until they are a powdery consistency. Add to the meat mixture and stir well.
9. Cut each square pastry sheets in half to make two long rectangles.
10. Place a line of the meat mixture in the middle of each pastry rectangle, lengthways. It should take up the middle third of the pastry.
11. Gently roll pastry into a sausage roll shape. Cut each roll into 4 equal pieces and place on the baking tray.
12. Whisk the other egg.
13. Using a brush, paint the egg lightly on the top of each sausage roll. Sprinkle the sesame seeds on the top.
14. Place in oven and cook for 25 minutes until puffed, golden and cooked through.

Tips

• Serve with seasonal salad or steamed vegetables for a great family meal.
• Put in lunch boxes for children (make sure you have a cold pack in there though to stop them going off in the summer heat).
• You can replace the oats with breadcrumbs if you prefer, but you can’t taste the oats, they just absorb some of the fluid and add texture. Oats add more nutritional value than using breadcrumbs.
• Lean minced lamb, chicken, turkey or beef will work just as well if you don’t feel like pork.
• Sesame seeds can be substituted with poppy seeds, pumpkin seeds, sunflower seeds or a mixture of all the seeds.
• The egg in the egg wash (used to paint the top of the sausage rolls) can be replaced with a brushing of olive oil if you prefer.
• If you find the edge of the pastry roll does not stick down very well, brush the edge with egg or oil or a little water.

 Source: http://www.parenthub.com.au/food/kids-food/sausage-rolls/

Easy sausage rolls Recipe

Ingredients

• 1 tablespoon olive oil
• 2 red onions, halved, thinly sliced
• 1 1/2 tablespoons brown sugar
• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten
• 8 thick beef sausages
• tomato chutney and salad greens, to serve

 Directions

1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.
2. Step 2
   Cut each pastry sheet into 4 squares. Place 1 square on workbench. Brush 1 edge with egg. Spread 1 tablespoon onion mixture over pastry. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam side down, on tray. Repeat with remaining pastry, egg, onion mixture and sausages. Brush tops with egg. Score with a knife. Sprinkle with pepper.
3. Step 3
   Bake for 20 to 25 minutes or until sausages are cooked through and pastry is golden. Serve with chutney and salad.
   Source: http://www.taste.com.au/recipes/16597/easy+sausage+rolls
    

Creamy Chicken Lasagna Recipe

Ingredients

• 12 uncooked lasagna noodles
• 2 tablespoons cornstarch
• 1 can (12 ounces) evaporated milk
• 2 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 2 cups cooked chicken strips (12 ounces)
• 24 cherry tomatoes, thinly sliced
• 1 cup (4 ounces) shredded cheddar cheese

Directions

1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Drain noodles. Spread 1/4 cup sauce into a greased 13-in. x 9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce.
3. Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
4. Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley. Yield: 9-12 servings.

Read more: http://www.tasteofhome.com/recipes/creamy-chicken-lasagna#ixzz3GajwYMN7
Originally published as Creamy Chicken Lasagna in Country Woman September/October 2004, p29

Italian Herb Baked Chicken and Pasta Recipe

Ingredients

2 cups uncooked medium pasta, such as rotini, penne or ziti

1 pound uncooked boneless skinless chicken breasts, cut into 1-inch cubes

2 cups shredded mozzarella cheese, divided

1 1/2 cups water

1 package McCormick® Italian Herb Baked Chicken & Pasta Seasoning Mix

1 can (14 1/2 ounces) petite diced tomatoes, undrained

Directions

1. Preheat oven to 375ºF. Place pasta, chicken and 1 cup of the cheese in 13x9-inch baking dish.
2. Mix water, Seasoning Mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil.
3. Bake 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes. (Sauce will continue to thicken upon standing.).

 Source: http://www.mccormick.com/Recipes/Main-Dishes/Italian-Herb-Baked-Chicken-and-Pasta