Mexican Pizza

Serves 4 and made by Jim & Andrew

Ingredients:
1 tbs olive oil
1 medium onion, FINELY chopped
1 clove crushed garlic
500g lean pork mince
420g can Mexican chilli beans
4 flour tortillas
150g tasty or cheddar cheese, shredded
diced avocado, to serve
diced tomato, to serve
sour cream, to serve
salsa, to serve

Directions:

1. Preheat oven to 160degree C. Heat oil in large frying pan over medium high heat.
2. Add onion and garlic and cook, stirring for 5 minutes or until softened.
3. Add mince. Cook, stirring until browned (approx 8 min)
4. Add beans. Reduce heat and simmer, stirring occasionally for 5 minutes or until mixture is thickened. Can add mexican spices at this point to taste (cumin, chili powder, fennel, salt and pepper)
5. Put baking paper on cookie sheet. Place tortillas on tray. Top with mince mixture and then top with shredded cheese.
6. Bake for 10 minutes or until golden brown and tortillas are crisp on the bottom.
7. Remove and cut into wedges.
8. Top with avocado, tomatoes, drizzle sour cream and salsa to serve (to taste).

Great served with mexican rice and chips and salsa.

Chocolate caramel slice

Ingredients

• 1 cup plain flour, sifted
• 1/2 cup brown sugar
• 1/2 cup desiccated coconut
• 125g butter, melted
• Caramel
• 395g can sweetened condensed milk
• 2 tablespoons golden syrup or honey or KARO syrup
• 50g butter, chopped
• Topping
• 200g dark chocolate, chopped
• 1/4 cup pouring cream

Method

1. Preheat oven to 180°C. Line base and sides of a 3cm deep, 16.5cm x 26cm slice pan with baking paper, allowing 2cm overhang at both long ends.
2. Combine flour, sugar and coconut in a bowl. Add butter and stir to combine. Press mixture into base of pan. Bake for 12 to 15 minutes or until light golden. Set aside for 10 minutes.
3. Make caramel: Combine condensed milk, golden syrup and butter in an 8-cup capacity heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute, or until light golden and thickened slightly. Pour warm caramel over warm base. Bake for 10 to 12 minutes or until edges are deep golden. Transfer to wire rack. Set aside to cool for 1 hour.
4. Make topping: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 1/2 to 2 minutes, stirring every minute with a metal spoon, or until smooth. Spread over cooled caramel. Set aside until firm. Cut into squares. Serve.

Notes & tips

• Variation: For a nutty variation, you could add 1 cup chopped roasted hazelnuts, pecans or macadamia nuts to the caramel before pouring over the base in step 3.

Lemon Coconut Loaf

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

INGREDIENTS

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 4 1/2 teaspoons lemon juice
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup flaked coconut
• 1 teaspoon grated lemon peel
• GLAZE:
• 1/4 cup confectioners' sugar
• 2 tablespoons lemon juice
  

DIRECTIONS

1. In a mixing bowl, cream butter, sugar and lemon juice. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. stir in the coconut and lemon peel. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.

NIC’S CARROT CAKE

Ingredients

1 cup Raw Sugar

1 cup Safflower oil (or vegetable oil)

3 Eggs

1 ½ cups Plain Flour

½ teaspoon Salt

1 1/3 teaspoon Bi Carb Soda

1 1/3 teaspoon Baking Powder

3 teaspoons Cinnamon

1 cup Carrot (grated) (3 large carrots)

1 cup Crushed Pineapple (drained)

½ cup chopped nuts (optional)

1. Preheat the oven to 180^oC (350 ^oF)
2. Beat the eggs, sugar and oil together until smooth.
3. Add salt, bi carb soda, baking powder, cinnamon and flour.
4. Then fold in carrot, drained pineapple and nuts.
5. Put in a well papered/greased tin (or in muffin trays)
6. Cook for approx. 1 – ½ hours for a large tin (Tall round cake), around 30 – 45 mins for muffin trays or 30 minutes for a 9 x 13 pan. Just go by your own judgment for the cooking, when the top is a light golden colour and the skewer comes out with clean (it may have a little moisture on it from the pineapple), it will be cooked.

ICING

4 oz (250gm) creamed cheese

1 cup icing sugar

1 teaspoon finely grated orange rind

¼ cup butter

Mix well together. Ice when cake is cooled. Keep in refrigerator.

Peanut Butter Easter Eggs

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 2 large eggs or many small eggs

INGREDIENTS

• 1 (16 ounce) package confectioners' sugar
• 1 cup creamy peanut butter
• 1/4 cup butter
• 1 tablespoon milk
• 8 (1 ounce) squares semi-sweet chocolate
• 1 tablespoon shortening

DIRECTIONS

1. In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Buttermilk Cinnamon Rolls

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10x15 inch pan

INGREDIENTS

• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1 1/4 cups brown sugar
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Oatmeal Shortbread

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 30 servings

INGREDIENTS

• 1 cup butter (no substitutes), softened
• 3/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 cups quick-cooking oats
• 3/4 teaspoon salt

DIRECTIONS

1. In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Prick with a fork if desired. Bake at 325 degrees F for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Cream of Tomato Soup with Pesto

SERVINGS & SCALING Original recipe yield: 6 (1 1/4 cup) servings

INGREDIENTS

• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup half-and-half cream
• salt and pepper to taste
• 2 tablespoons basil pesto

DIRECTIONS

1. Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
2. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Chewy Coconut Bread

INGREDIENTS

• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Chicken Pot Pie

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie -or- 2 sheets puff pastry
  
• 2 cups frozen mixed vegetables
• 2 boneless, skinless chicken breast halves, boiled and diced
  
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery salt
  
• 1/2 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of chicken and mushroom soup

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust -- or use puff pastry sheets, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Serve with mashed potatoes.

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Tart Cherry or Raspberry and/or apricot jam Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Triple Chocolate Cookies

Ingredients
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optionalPreheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Lemon Ricotta Cookies with Lemon Glaze

Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Preheat the oven to 375 degrees F.Cookies:In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze:Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.