Baked Sweet Potato Fries with Honey Spice Dip RECIPE FOR TODAY

Baked Sweet Potato Fries with Honey Spice Dip
INGREDIENTS
1 tablespoon brown sugar
2 1/2 teaspoons McCormick® Cinnamon, Ground, divided
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon salt
2 pounds sweet potatoes, peeled and cut into shoestrings
1 tablespoon canola oil
1/2 cup reduced fat sour cream
1/2 cup plain low-fat yogurt
1 tablespoon honey

DIRECTIONS
Preheat oven to 400°F. Mix brown sugar, 2 teaspoons of the cinnamon, ginger and salt in small bowl. Toss sweet potatoes with oil in large bowl. Add spice mixture; toss to coat well. Spread sweet potatoes in single layer on shallow baking pan sprayed with no stick cooking spray.

Bake 30 to 35 minutes or until sweet potatoes are tender and lightly browned, turning halfway through baking time.

Meanwhile, mix sour cream, yogurt, honey and remaining 1/2 teaspoon cinnamon in small bowl. Serve sweet potatoes with dip

Caramel in a Can - A BELIZEAN FAVORITE (Dulce De Leche) RECIPE FOR TODAY

Caramel in a Can (Dulce De Leche)  
A BELIZEAN FAVORITE FOR YELLOW AND WHITE CAKES
Ingredients1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract (optional)

directions
Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.

Cook's Notes:
The longer the milk cooks, the darker the caramel will be.
Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.

Balsamic Chicken Wrap RECIPE FOR TODAY

Balsamic Chicken Wrap
(Photo and Recipe by Lorinda Fleming)

4 whole wheat tortillas
1 can of chunk chicken or one cooked chicken breast, diced
1 carrot, shredded
1/4 head of cabbage
1 celery stalk, chopped
1 garlic clove, minced
1 small onion, diced
1/4 c. mozzarella cheese
2 Tbsp. Balsamic Vinaigrette
1 Tbsp. oil

Heat skillet with oil on medium heat. Add cabbage, carrot, celery, onion, and garlic. Stir until veggies are tender but not browned.

Add chicken and balsamic vinaigrette. Stir til chicken is heated well.

Warm tortillas in microwave for 30 secs. Split cheese between the 4 tortillas. Add 1/4 of cabbage mixture to each tortilla.

Fold ends in and then wrap the mixture with the tortilla tightly. Cut in half and enjoy!

Serves: 4

Hush Puppies RECIPE FOR TODAY

Hush Puppies (with allspice) 
INGREDIENTS
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

DIRECTIONS
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Strawberry Cheesecake Delight RECIPE FOR TODAY

Strawberry Cheesecake Delight

Yield: 8 servings

INGREDIENTS
12 oz lite whipped topping, thawed
1 sm pkg sugar /fat free cheesecake pudding mix (dry)
18 oz strawberry yogurt
16 oz (1 lb) strawberries, fresh or frozen, sliced
2-3 bananas, sliced (only add before serving)
Opt: mini marshmallows (also add before serving)

METHOD
Stir topping, yogurt and pudding together in a large bowl. Cover and put in refrigerator for 1 hour. Add berries, bananas and marshmallows (if using) and fold gently. Serve with sprinkling of crunchy granola or chopped, roasted nuts.

Double Ranch Fries RECIPE FOR TODAY

Double Ranch Fries 
3 large potatoes, scrubbed
1 cup milk
1 (1 ounce) package dry Ranch-style dressing mix 
1 pinch garlic salt
1 quart oil for frying, or as needed

Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
Cut potatoes into wedges or fries, and soak in a bowl with milk. Stir together the ranch dressing mix and garlic salt; place on a plate or in a bag. Drain potatoes, and roll in the seasonings to coat.
Place potatoes into the deep-fryer in batches so they are not too crowded. Fry for 5 minutes, or until golden brown. Drain on paper towels, and season with leftover seasoning mixture.

Pineapple Upside-Down Cheesecake RECIPE FOR TODAY

Pineapple Upside-Down Cheesecake
by DELISH 

TOTAL TIME: 4:30

PREP: 0:30

 INGREDIENTS
FOR THE TOPPING
Cooking spray, for pan
1/4 c. unsalted butter
1/2 c. packed brown sugar
1 20-oz. can pineapple rings in juice
stemless maraschino cherries

FOR THE CAKE
1 box yellow cake mic
1/3 c. oil
1 c. pineapple juice
3 eggs

FOR THE CHEESECAKE
3 8-oz. packages cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
2 tsp. vanilla extract
1/2 tsp. kosher salt

DIRECTIONS

1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.

Glazed French Toast Cinnamon Swirl RECIPE FOR TODAY

Glazed French Toast Cinnamon Swirl
by TWISTED

INGREDIENTS

16 slices white bread, crusts off
3/4 cup softened butter
3/4 cup dark brown sugar
3 tsp cinnamon
3 eggs
1 cup cream
1/4 cup milk
2 tbsp sugar
1 1/2 tsp vanilla
1 cup icing sugar
2 tbsp melted butter
1 tbsp milk

Directions

1. Pre-heat oven to 180ºC (350ºF).
2. Cut the crusts off all slices of bread.  Put four together just slightly overlapping and press the seems together using your fingers to seal. Repeat with remaining bread.
3. Spread butter evenly over each piece of bread.  In a small bowl mix together brown sugar and cinnamon.  Sprinkle mixture over the buttered bread and smoothen.  Cut each strip of bread in half to create 8 strips.  Roll one strip and then put onto the next and continue to roll to form a large spiral.
4. Place into a butter greased 8-inch removable bottom cake pan.
5. In a large glass, jug whisk together eggs, cream, milk, sugar and 1 tsp vanilla until smooth.  Pour over bread spiral and let soak for 10-15 minutes until completely absorbed.
6. Bake in the oven for 40 minutes until puffed up, golden brown and cooked through.  Cover with foil if it gets dark on top too quickly.
7. In another jug whisk together icing sugar, milk, melted butter and 1/2 tsp vanilla.
8. Remove from cake pan carefully.  Pour glaze over while still warm.  Enjoy!

Cheeseburger Mashed Potato Dippers RECIPE FOR TODAY

Cheeseburger Mashed Potato Dippers
by TWISTED

INGREDIENTS

500g beef mince
2 tsp salt
1 1/2 tsp pepper
10 Bacon rashers, cooked and chopped finely
1/2 cup grated cheddar cheese
1 tsp Garlic powder
6 cups mashed potato
3 eggs
2 cups flour
2 cups seasoned breadcrumbs
1/3 cup Sesame Seeds
Oil to fry

Directions

1. In a large bowl mix together beef mince, salt, pepper and garlic powder until combined.  Take about 1-2 tbsp of mixture and flatten into mini patties. Repeat with remaining mix.
2. Fry each beef patty in a bit of oil in a pan over medium heat until browned.
3. Mix together mashed potatoes, grated cheddar, bacon,1 tsp salt, and 1 tsp pepper.
4. Press mashed potato into a disk, add one patty and top with a slice of cheddar cheese. Wrap mash around and form into a disk.  Chill for 30 minutes.
5. Add sesame seeds to bread crumbs. Coat each disk in flour then egg then breadcrumbs.
6. Shallow fry each disk until golden brown.
7. Enjoy!

Jalapeño Popper Hasselback Potatoes RECIPE FOR TODAY

Jalapeño Popper Hasselback Potatoes
by TWISTED

INGREDIENTS

7 medium potatoes
2 tbsp groundnut oil
1 tbsp sea salt
1/2 tsp pepper
Sliced Cheddar cheese
12 rashers cooked bacon, cut into thirds
1 cup cream cheese
3/4 cup cream
6 jalapeños, seeded and finely diced
1/2 cup grated cheddar
1/2 cup grated mozzarella
1 tsp salt
1 tsp pepper

Directions

1. Preheat the oven to 180°C/350°F.
2. Cut parallel lines down the length of the potatoes - you can use two wooden spoons laid next to the potato as a guide to stop you cutting all the way through if you need to.
3. Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt and pepper. Bake for 45minutes to 1 hour or until the potatoes are fanned out.
4. Meanwhile mix together cream cheese, cream, jalapeños, grated cheeses, salt and pepper until combined.
5. Fill each slot alternating a slice of cheddar and a slice of bacon.Top each potato with jalapeño cheese mix.
6. Cover with foil/parchment and bake for 20 minutes and then remove covering and bake for an additional 5 minutes.
7. Enjoy!

CHEESY PENNE LASAGNA RECIPE FOR TODAY

CHEESY PENNE LASAGNA

by TWISTED

Time 40 minutes Serves 8 -10

INGREDIENTS

500g beef mince
1 onion, diced
1 tbsp oil
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp oregano
2 tbsp tomato paste
1/3 cup red wine
4 cups passata
500g cooked penne
1 1/2 cups ricotta cheese
1 cup grated mozzarella, split
1/2 cup grated parmesan
1 tsp salt
1/2 tsp pepper
1/2 cup heavy cream
Chopped parsley

Directions

1. In a large saute pan, heat oil over medium heat.  Add onions and cook until softened, add garlic and cook until fragrant.  Add mince, breaking apart with a spoon and brown.
2. Stir in tomato paste until coated. Cook for 2 minutes. Add red wine scraping the bottom of the pan to release the bits. Let reduce by half.
3. Add the passata, salt, pepper and oregano.  Bring to a boil then reduce to a simmer and cover. Cook until thickened.
4. In a large bowl mix penne, ricotta cheese, half the mozzarella, parmesan, salt, pepper and cream.
5. Layer bolognese into a dish, topped with pasta, more bolognese and finish with pasta later.  Top with remaining mozzarella cheese.
6. Bake covered in a 180ºF oven for 30 minutes.  Grill for 5 minutes until golden brown.
7. Enjoy!

Bacon Cheeseburger Dough Balls RECIPE FOR TODAY

Bacon Cheeseburger Dough Balls
fromThe Chef

Ingredients

• 800g beef mince
• Sliced cheddar cheese cut into 1” squares
• Bacon rashers, cooked and chopped into 1” pieces
• 2 tsp salt
• 1½ tsp pepper
• 1 tsp Garlic powder
• Egg wash
• Sesame seeds
• 660g pizza dough

Instructions

1. Pre-heat oven to 180ºC (350ºF).
2. In a large bowl mix together beef mince, salt, pepper and garlic powder until combined. Form into small meatballs and then flatten into mini patties.
3. Fry each beef patty in a bit of oil in a pan over medium heat until browned.
4. Make golf ball sized dough balls from the pizza dough. Press flat into a disk but not too thin. Top each in the middle with one piece of cheese followed by bacon, mini burger and more cheese. Wrap bread dough evenly to seal. Arrange each on a tray.
5. Brush with egg wash and sprinkle with sesame seeds.
6. Bake dough balls for 30 minutes until golden brown.
7. Enjoy!

MEATBALL WELLINGTON RING RECIPE FOR TODAY

MEATBALL WELLINGTON RING

by TWISTED

INGREDIENTS

• 1kg beef mince
• 500g pork mince
• 1 tbsp chilli flakes
• 2 tbsp chopped parsley
• 1 cup parmesan
• 1 cup fresh breadcrumbs
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp oregano
• 1 tbsp garlic powder
• 1kg puff pastry
• egg wash
• marinara sauce, to serve
• Sliced Mozzarella

Directions

1. Mix your meat, seasoning, parsley, parmesan, breadcrumbs and egg in a bowl until well distributed. Dump onto a lined baking tray and fashion into a circle with your hands. Grill on high for 5 minutes. Drain and cool.
2. Roll out half of your pastry until wide enough to fit your full ring with a 1" edge. Lay down a ring of mozzarella, then pop on the meatball ring. Cover with another ring of cheese, then brush the exposed pastry with egg wash. Lay over another sheet of pastry. Cut a hole in the middle to seal the pastry together. Seal the outside with your fingers, then cut away the excess with a pizza cutter. Seal the outside with a fork. Brush everything well with egg wash.
3. Bake for 35 minutes at 200°C, or until the meat reaches 70°C and the pastry is lovely and golden.
4. Eat with copious amounts of rich marinara!

Muffin Tin Cinnamon Roll Apple Pies RECIPE FOR TODAY

Muffin Tin Cinnamon Roll Apple Pies
by TWISTED

Ingredients

• 4 pie crusts
• 4 tsp cinnamon
• 2 tbsp butter
• 1 tsp cinnamon
• ¾ cup sugar
• 3 tbsp plain flour
• 6 apples, peeled, cored and diced
• 2 tbsp Demerara sugar also know as Turbinado Sugar
• Egg wash
• Vanilla Ice Cream

Instructions

1. Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.
2. Place 4 rounds in each cavity of a muffin tin. Press to adhere and attach to form a crust right to the edges. Brush with egg wash and set aside.
3. Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust.
4. Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick. Cut out 3-inch rounds and place on top of the apples. Press edges to seal crust. Brush the top evenly with egg wash, sprinkle with Demerara sugar and make a small slit in the centre with a sharp knife
5. Bake for 30 minutes until apples are cooked through and crust is golden brown.
6. Serve with vanilla ice cream. Enjoy!

CHEESY MASH POTATO DIPPERS RECIPE FOR TODAY

CHEESY MASH POTATO DIPPERS

by TWISTED

INGREDIENTS

6 cups leftover mashed potato
12 bacon slices, sliced and cooked
3 tbsp finely chopped chives
1 tsp salt
1 tsp pepper
3 cups grated cheddar cheese
3 eggs
2 cups flour
2 cups seasoned breadcrumbs
Oil to fry

Sour Cream

Directions

1. In a large bowl mix together mashed potato bacon, chives, salt, pepper and cheese until smooth.
2. Spread onto a large sheet lined with foil and press into an even layer. Let chill for 30 mins - 1 hour to set up.
3.  Cut 3-inch rounds with a cookie cutter and set aside. Roll up remaining mash mix and continue to cut into rounds until complete.
4. Coat each potato cake in flour shaking off excess, then egg, then into seasoned breadcrumbs.
5. Heat enough oil in deep sided pan for shallow frying to 170ºC.
6. Add potato cakes to oil and cook until both sides are golden brown
7. Serve with sour cream. Enjoy!

Garlic Mozzarella Tomato Soup Dippers RECIPE FOR TODAY

Garlic Mozzarella Tomato Soup Dippers
by TWISTED

INGREDIENTS

24 slices soft white bread
24 pieces pizza mozzarella
1/4 cup flour
1/4 cup water
2 cups finely grated parmesan cheese
1 tsp pepper
1 tbsp finely chopped parsley
1 1/2 tsp garlic powder
Tomato sauce
Oil for frying

3 cups mized tomatoes, quartered if large
4 cloves garlic
1 yellow onion, chopped
3 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp sugar
8 slices cheddar or mozzarella cheese
1 3/4 cups vegetable stock

Directions

1. Preheat oven to 180C (350F).
2. Add tomatoes, garlic, onion, olive oil, sugar, salt and pepper to a roasting dish.  Stir to coat well. Roast in the oven for 45 minutes until soft and slightly charred.
3. Cut crusts off each slice of bread and cut in half lengthways.
4. In a small bowl, mix together flour and water to form a paste.  Place one slice of mozzarella in the center of rectangle  Spread flour paste around the edges and cover with the second piece of bread.  Press edges together to seal. Continue with remaining bread and mozzarella.
5. Heat oil to 170ºC.
6. Fry each bread stick until golden brown.  Drain on a rack.
7. In a large bowl, mix together parmesan, pepper, parsley and garlic powder. Toss each drained and slightly cooled bread ravioli in the cheese mixture to coat.
8. Place roasted tomatoes into a blender.  Add stock and blend until smooth.
9. Dip cheesy garlic bread sticks into soup and enjoy!

Pizza Taquitos RECIPE FOR TODAY

Pizza Taquitos
by TWISTED

INGREDIENTS

• 10 tortilla wraps
• 1/2 cup garlic butter
• 1/2 cup pizza sauce
• 3 cups grated mozzarella
• 1/2 cup sliced pepperoni

Directions

1. Brush a line of garlic butter onto the tortilla and top with pizza sauce, mozzarella and sprinkle with the chopped pepperoni.
2. Roll up tightly into a cigar shape and lay on a baking tray.
3. Brush with normal butter and grill on high, turning over every few minutes, until crisp.
4. Sprinkle them all with mozzarella and more pepperoni and grill for a further five minutes until the cheese has melted. Eat straight away.

Mini Camembert Hedgehog Breads RECIPE FOR TODAY

Mini Camembert Hedgehog Breads
by TWISTED

INGREDIENTS

• 1 camembert
• 7 buns
• 5 slices streaky bacon, cut into strips and fried until crisp
• 1/3 cup butter
• 3 tbsp chopped parsley
• 2 cloves garlic

Directions

1. Preheat the oven 180°C/360°F.
2. Cut the camembert into little strips and set aside - it helps if it's fresh out of the fridge as it keeps its shape.
3. Cut four lines into the buns and lay the camembert strips in each slit. Sprinkle with bacon.
4. Mix the butter with the parsley and garlic and brush over the buns. Lay in a skillet and bake for around ten minutes, until the camembert is bubbling and looking really splendid.
5. Devour (with pals).

MINI GARLIC BREAD PIZZA CUPS RECIPE FOR TODAY

MINI GARLIC BREAD PIZZA CUPS

by Twisted

INGREDIENTS

12 sliced soft white bread
1/2 cup melted garlic butter
1 1/2 cups pizza sauce
1 1/2 cups grated mozzarella cheese
3/4 cup mini pepperoni

Directions

• Pre-heat oven to 180ºC (350ºF).
• Roll out bread flat.  Using a 4” round cookie cutter, cut the bread.  Keep excess to make breadcrumbs.
• Brush garlic butter over each round and press them inside of a muffin tin. Bake for 10 minutes until toasted.
• Fill each cup with a little bit of cheese. Top with a tablespoon of pizza sauce.  Cover with mozzarella and mini pepperoni.
• Bake for 15 minutes until cheese is melted.
• Enjoy!