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 (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.
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.
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 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.
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
Pre-heat oven to 180ºC (350ºF).
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.
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.
Place into a butter greased 8-inch removable bottom cake pan.
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.
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.
In another jug whisk together icing sugar, milk, melted butter and 1/2 tsp vanilla.
Remove from cake pan carefully. Pour glaze over while still warm. Enjoy!
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
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.
Fry each beef patty in a bit of oil in a pan over medium heat until browned.
Mix together mashed potatoes, grated cheddar, bacon,1 tsp salt, and 1 tsp pepper.
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.
Add sesame seeds to bread crumbs. Coat each disk in flour then egg then breadcrumbs.
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
Preheat the oven to 180°C/350°F.
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.
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.
Meanwhile mix together cream cheese, cream, jalapeños, grated cheeses, salt and pepper until combined.
Fill each slot alternating a slice of cheddar and a slice of bacon.Top each potato with jalapeño cheese mix.
Cover with foil/parchment and bake for 20 minutes and then remove covering and bake for an additional 5 minutes.
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
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.
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.
Add the passata, salt, pepper and oregano. Bring to a boil then reduce to a simmer and cover. Cook until thickened.
In a large bowl mix penne, ricotta cheese, half the mozzarella, parmesan, salt, pepper and cream.
Layer bolognese into a dish, topped with pasta, more bolognese and finish with pasta later. Top with remaining mozzarella cheese.
Bake covered in a 180ºF oven for 30 minutes. Grill for 5 minutes until golden brown.
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.
Fry each beef patty in a bit of oil in a pan over medium heat until browned.
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.
Brush with egg wash and sprinkle with sesame seeds.
Bake dough balls for 30 minutes until golden brown.
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.
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.
Bake for 35 minutes at 200°C, or until the meat reaches 70°C and the pastry is lovely and golden.
2 tbsp Demerara sugar also know as Turbinado Sugar
Egg wash
Vanilla Ice Cream
Instructions
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.
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.
Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust.
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
Bake for 30 minutes until apples are cooked through and crust is golden brown.
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
Preheat oven to 180C (350F).
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.
Cut crusts off each slice of bread and cut in half lengthways.
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.
Heat oil to 170ºC.
Fry each bread stick until golden brown. Drain on a rack.
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.
Place roasted tomatoes into a blender. Add stock and blend until smooth.
Dip cheesy garlic bread sticks into soup and enjoy!
5 slices streaky bacon, cut into strips and fried until crisp
1/3 cup butter
3 tbsp chopped parsley
2 cloves garlic
Directions
Preheat the oven 180°C/360°F.
Cut the camembert into little strips and set aside - it helps if it's fresh out of the fridge as it keeps its shape.
Cut four lines into the buns and lay the camembert strips in each slit. Sprinkle with bacon.
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.
