**CHOCOLATE COBBLER**

INGREDIENTS: 3/4 cup sugar 1 cup self rising flour 2 Tablespoons cocoa 1/2 cup milk 3 Tablespoons melted butter 1 teaspoon vanilla Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish. Top Mixture – Mix together and sprinkle evenly on the above mixture. 1/2 cup sugar 1/2 cup brown sugar 1/4 cup cocoa

Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all

**CHOCOLATE MUG CAKE**

Salted Caramel Mug Cake

What you’ll need: {makes 1 mug cake} 4 tablespoons all purpose flour 4 tablespoons sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg – beaten 3 tablespoons skim milk 1 tablespoon vegetable oil 2 salted caramels What to do: 1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine. 2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time. 3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

**CRAB CAKES**

350g cooked white crab meat 55g bread crumbs 1 beaten egg 3tbsp mayonnaise 1 deseeded & finely chopped chili 1-2tbsp lemon juice salt & pepper Mix all ingredients together. Shape into four cakes,dudt with flour. Fry in hot oil for appx 3minutes on each side or until golden brown and cooked through.

**ECLAIR CAKE**

Ingredients 2 packages instant vanilla pudding mix 1 container frozen whipped topping, thawed 3 cups milk 1

package digestive biscuits 1 package prepared chocolate frosting In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of digestive biscuits at the bottom of your preferred baking pan. Evenly spread half of the pudding mixture over the biscuits. Top with another layer of biscuits and the remaining pudding mixture. Top with a final layer of biscuits. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving. FOOTNOTE: The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.

**MOZZARELLA & AVO SALAD**

1 punnet cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper


In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat.
Cover and refrigerate for 1 hour before serving.
Just before serving the salad, stir in the chopped avocados.
Serve salad with slotted spoon and toasty bread.

**BREAD DIPPING OIL**

1/4 cup olive oil
1/2 teaspoon sun-dried tomato paste
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon finely minced garlic
1 pinch salt (optional)
pepper


Directions:

1-Pour olive oil in a bowl and add sun dried tomato paste.
2-Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
3-Add the garlic and pepper (and salt if you are using it).
4-Using a fork, stir/mix the spices into the oil.
5-Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.

**You can add balsamic vinegar too.

**CHEESECAKE STUFFED STRAWBERRIES**

Ingredients:
-1 kg/punnet large strawberries
-1 tub of cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-plain digestive biscuit crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
3.Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in crumbs.

**If not serving immediately, refrigerate until serving.

Ingredients
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 tbsp chilli sauce
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh coriander for garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for coriander and mix thoroughly to combine.
Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.
Transfer to an oven-safe dish and top with extra cheese if you would like.
Bake for 20-25 minutes, or until heated through. Garnish with chopped coriander .

**To make this process easier, I always have cooked chicken on hand

**SHRIMP KEBABS**

INGREDIENTS:
1/2 kg/pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.

Thread potatoes, corn, andouille and shrimp onto skewers. (This makes about 4 skewers.)

Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter, Tabasco and Old Bay.
Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.
Serve with lemon wedges.

**POTATO CUPS**

Ingredients:
Unsalted butter, room temperature, for muffin cups
2 medium russet potatoes (about 3/4 pound each)
Coarse salt and ground pepper
6 tablespoons heavy cream

Preheat oven to 400 degrees.
Lightly brush 6 standard muffin cups with butter.
Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.
Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes.
Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins.
Flip right side up and serve.

**POTATO SKINS**

7 medium to large potatoes
1 1/2 bag cheddar cheese
1/2 stick butter
1 tablespoon of salt
1/2 cup of very finely chopped onion
500g of bacon-seasoned to your liking
1/2cup of sour cream
1 tablespoon of chives.

Preheat the oven to 200 degrees

Slice an onion in half, and finely dice.

Melt butter in a saucepan, but do not allow to brown. Using scissors, finely cut bacon. Sauté bacon in melted butter with onion.

Cut the potatoes in half. Take a spoon and "carve" the potato out. It is much easier to do it this way than to cook them and then scoop (they will fall apart.)

Brush the inside of the potato with butter. Bake in the oven until you can stick a fork in them. Remove from oven.(appx 30-45min or until tender)

Sprinkle potatoes with salt. Add cheese to your liking. Mix onions and bacon together.

Add onion and bacon mixture to each potato. Return to oven until cheese is melted.

Add sour cream and sprinkle chives over the top.

Makes 14 potato skins.

**Bacon is optional

**BROCCOLI BITES**

1kg package of frozen chopped broccoli, thawed and drained of liquid

1 1/2 cup of grated cheddar cheese

3 eggs

1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 180degrees for 25 minutes, turning the patties after the first 15 minutes.

Allow to cool & serve as side dish with grilled chicken/soup.

**PUFF PASTRY CHERRY BLOSSOMS**

Puff pastry sheets
Pie filling of your choice
egg wash (one beaten egg)
Sugar
Glaze

Cut your sheet of puff pastry into squares.

Take one of your squares and place 1 tablespoon of filling in the center.
Don't use more than that, or you will have a mess.

Grab the corners & pinch together.(see attached pic)

Lay your cherry blossoms on a parchment lined baking sheet.
If you don't have parchment paper, grease your pan lightly.

Brush with egg wash.

Sprinkle sugar over the pastry.

Bake at 375 degrees until very golden (15 to 20 minutes)
Don't worry if a bit of your filling runs out-you can take a knife and push it right back in

GLAZE:
Prepare the glaze while the blossoms are baking . . .
Make the glaze the consistency you like.
1 cup powdered/confectionery sugar
1 tsp vanilla
1 1/2 tbsp milk or OJ

Once the blossoms have finished baking, glaze them while still warm.

You could also make Blueberry Blossoms.

**CHOC OATMEAL COOKIES**

1/2 cup butter
2 cup sugar
1/2 cup milk
4 tbsp cocoa
1/2 cup peanut butter
3- 3 1/2 cup Quick cooking oats
2 tsp vanilla essence

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute.
Stir in the next 3 ingredients and drop onto wax/foil paper.
Let cool until set.

**GOOEY NUTELLA BANANA BREAD**

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/4 cups mashed ripe banana
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella
Directions

1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.

4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).

5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

5. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

**GRILLED EGGPLANT PARMESAN**

1 large eggplant,sliced half inch thick
3 tbsp olive oil
2 tbsp balsamic vinegr
2 cloves garlic, minced
salt and pepper to taste
1 cup pasta sauce
1/2 cup grated Permesan cheese

Directions:

Pre-heat the grill on medium high. Mix oil, vinegar, garlic, salt and pepper on a bowl. Brush the eggplant slices with mixture before grilling each side for 5 minutes- every side. Place the grilled eggplant slices on a plate and spoon pre-heated pasta sauce and parmesan cheese on top. Serve warm.

**BAKED HAM & CHEESE ROLLS**

24 white dinner rolls
24 pieces honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce

1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

**FRESH STRAWBERRY YOGHURT CAKE**

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tbsp lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the remaining 2tbsp of lemon juice and the powdered sugar.

Drizzle over the top of the cake.

**VANILLA CHEESECAKE**

3 8-ounce packages cream cheese, at room temperature
4 eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1 Ginger Graham Cracker Crust (prebaked)
1 cup sour cream

Preheat oven to 325° F. In a large mixing bowl, beat the cream cheese until smooth, about 1 minute.

Beat in the eggs one at a time. Add 1 cup of the sugar and 1 teaspoon of the vanilla and mix until well combined.

Pour the batter into the crust and bake until set, 45 to 50 minutes.

In a small bowl, whisk together the sour cream and the remaining sugar and vanilla.

Pour the mixture over the cheesecake, spreading it to the edge. Bake 5 minutes.

Cool and refrigerate overnight before serving.

**ORANGE POUND CAKE**

1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (from 6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the Orange Syrup:

1/2 cup fresh orange juice
1/2 cup sugar


For the Orange Glaze:

2 cups confectioners’ sugar, sifted
4 to 6 tablespoons fresh orange juice


Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottoms with parchment paper.

In a bowl, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In another small bowl, combine orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat.


Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.


To make the orange glaze, in a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides.

Let the orange glaze harden, about 15 minutes, before serving.