Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipe#01

Salmon Burgers

INGREDIENTS:

2 pounds salmon fillet, skin removed 2 egg whites 1 tablespoon Dijon mustard 1/2 cup fresh bread crumbs (from 2 slices white bread, ground in a food processor) 2 tablespoons chopped fresh dill kosher salt 2 tablespoons olive oil (if cooking on a stovetop) 4 brioche buns, toasted Mayonnaise, yogurt, thinly sliced onion, and pickles (optional), for serving.

Directions:

Step 1
Heat grill or stovetop to medium.

Step 2
Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.

Step 3
Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form four ¾-inch-thick patties.

Step 4
Place the patties on grill. Cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)

Step 5
Serve the patties on the brioche buns, with the toppings of your choice.

Recipes#
1/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#02

Avocado, Prosciutto, and Egg Open-Faced Sandwich

INGREDIENTS:

2 tablespoons olive oil, plus more for serving 4 large eggs kosher salt and black pepper 4 large slices country bread, toasted 1 avocado, sliced 2 ounces sliced prosciutto

Directions:

Step 1
Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.

Step 2
Dividing evenly, top the bread with the avocado, prosciutto, and eggs.

Step 3

Serve drizzled with additional oil and sprinkled with pepper.

Recipes#
2/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#03

Slow Cooker Spaghetti Bolognese Sauce

INGREDIENTS:

. 2 Tbsp olive oil
. 1 lb ground beef
. 1 lb ground Italian sausage
. 1 onion, minced
. 7 cloves garlic, minced
. 2 (14.5-ounce) cans diced tomatoes, drained
. 1 (14.5-ounce) can of crushed tomatoes
. 2 (15-ounce) cans tomato sauce
. 3 bay leaves
. 1 tsp dried oregano
. 1 tsp dried basil
. Salt and pepper, to taste

Instructions:

Step 1
Heat olive oil in a skillet over medium high heat. Add ground beef, Italian sausage, onion and garlic. Cook until browned, about 4-5 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat. Use a potato masher to make the crumbling process easier.

Step 2

Place meat mixture into a slow cooker. Add diced tomatoes, crushed tomatoes, tomato sauce, bay leaves, oregano, basil, salt and pepper, to taste. Cover and cook on low for 8 hours.

Recipes#
3/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#04

Roasted Poblano Corn Chowder

INGREDIENTS:

. 5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
. 3 Tbsp butter
. 2 medium onions, diced (about 2 1/2 cups)
. 2 ribs celery, diced (about 3/4 cup)
. 1 clove garlic, minced (1 teaspoon)
. 2 medium yukon gold potatoes, peeled, cut into 1-inch chunks (10 - 12 ounces)
. 4 ears of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn
. 5 cups chicken stock
. 1 teaspoon kosher salt
. 2 bay leaves
. 1 teaspoon ground cumin
. 1/2 teaspoon dry oregano
. 1 cup heavy cream
. 1/2 teaspoon black pepper
. 2 limes, one sliced for garnish, one for juice (can substitute lemon juice)


Method:

Step 1
Roasting-chiles-for-corn-chowder-1 roasting-chiles-for-corn-chowder-2
Roast the chiles. There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame. You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam. When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits. Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.
poblano-corn-chowder-1a poblano-corn-chowder-2

Step 2
Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Step 3
While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.
poblano-corn-chowder-3 poblano-corn-chowder-4

Step 4
Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
poblano-corn-chowder-5 poblano-corn-chowder-6

Step 5
Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
poblano-corn-chowder-7 poblano-corn-chowder-8

Step 6

Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.

Recipes#
4/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#05

Oatmeal Chocolate Coconut Chewy Cookies

INGREDIENTS:

. 1 cup butter, softened
. 1 1⁄4 cup brown sugar, packed
. 1⁄2 cup white sugar
. 2 egg
. 2 tbsp milk
. 2 tsp vanilla extract
. 1 3⁄4 cup all-purpose flour
. 1 tsp baking soda
. 1⁄2 tsp salt, optional
. 3 cup rolled oats
. 2 cup semi-sweet chocolate chips
. 1 cup walnuts, chopped (optional)
. 1 cup shredded coconut

Directions:

Step 1
Preheat oven to 375 degrees F (190 degrees C).

Step 2
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.

Step 3
Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.

Step 4
Cool for 1 minute on the cookie sheet and remove to wire rack. Cool completely and store in tightly sealed container.

Recipes
5/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#01

Chocolate Pistachio Fudge

INGREDIENTS:

. 350 gr dark chocolate (70 % cocoa), chopped
. 1 small can (sweetened)condensed milk (397 gr)
. 30 gr butter
. pinch salt
. 150 gr shelled pistachios

Method:

Step 1
Put the chopped chocolate, condensed milk, butter & salt in  a pan, over a low heat and stir to melt.

Step 2
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.

Step 3
Add the nuts to the melted chocolate mixture and mix together well.

Step 4
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.

Step 5
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.

Step 6

Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.

Recipes#
1/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#02

Passionfruit-glazed lemon curd sponge cakes

INGREDIENTS:

 . 1 x 460g pkt Double Unfilled Sponge Cake
 . 125ml (1/2 cup) thickened cream
 . 2 tablespoons Lemon curd
 . 80g (1/2 cup) icing sugar mixture
 . 1 tablespoon canned passionfruit pulp

Method:

Step 1
Use a serrated knife to trim the side of each sponge cake to form a square. Cut each cake into 4 squares, then cut each square in half horizontally. Divide the bases among serving plates.

Step 2
Use a balloon whisk to whisk the cream in a bowl until firm peaks form.

Step 3
Spread the lemon curd over the cut side of each cake base. Top with the cream and remaining cake.

Step 4
Sift the icing sugar into a small bowl. Add the passionfruit pulp and stir until well combined. Spread over the top of the cakes, allowing a little to run over the sides. Serve immediately.

Recipes#
2/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#03

Berry ice-cream baskets with couli

INGREDIENTS:

 . 1 x 1L ctn vanilla ice-cream, softened slightly
 . 1 x 500g pkt frozen mixed berries
 . 2 tablespoons icing sugar mixture
 . 4 Danish Delight Waffle Baskets

Method:

Step 1
Transfer the ice-cream to a bowl, reserving the container. Add 300g of the berries to the ice-cream and combine. Return to the container. Place in the freezer for 2 hours or until firm.

Step 2
Meanwhile, place the icing sugar and remaining berries in the bowl of a food processor and process until well combined. Strain through a fine sieve into a jug, gently pushing the berry mixture through with the back of a spoon. Discard the seeds.

Step 3
Divide waffle baskets among serving plates. Add scoops of berry ice-cream. Drizzle over the couli to serve.

Recipes#
3/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#04

Banana Splits with Peanut Brittle

INGREDIENTS:

 . 200g dark chocolate, chopped
 . 1 1/2 cups thickened cream
 . 4 small bananas, peeled
 . 1 litre vanilla ice-cream

Peanut Brittle:
 . 1/2 cup caster sugar
 . 1/4 cup roughly chopped roasted salted peanuts

Method:

Step 1
Make peanut brittle: Line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 6 to 8 minutes or until deep golden. Remove from heat. Stir in peanuts. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.

Step 2
Place chocolate and half the cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.

Step 3
Using an electric mixer, beat remaining cream until stiff peaks just form. Spoon into a piping bag fitted with a 1cm fluted nozzle.

Step 4
Using a knife, cut bananas in half lengthways. Place in sundae dishes. Top each with 2 scoops ice-cream and 2 tablespoons chocolate sauce. Pipe over cream. Sprinkle with brittle. Serve.

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#05

S’Mores Pancakes

INGREDIENTS:

For the pancakes:
. 1 cup all-purpose flour
. 2 tablespoons unsweetened cocoa powder
. 2 tablespoons granulated sugar
. 1 tablespoon light brown sugar, packed
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1 cup buttermilk
. 1 large egg
. 2 heaping tablespoons canola or vegetable oil
. 1 teaspoon vanilla extract

For the toasted marshmallow cream:
. 6 jumbo marshmallows
. 1 cup heavy cream
. 1 tablespoon confectioners' sugar
. 1/4 cup chopped graham crackers

For the chocolate sauce:
. 4 ounces semi-sweet chocolate chips
. 1/2 cup heavy cream
. 1 tablespoon butter

INSTRUCTIONS:

Step 1
Place the jumbo marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.) Set aside to cool.

Step 2
To make the pancakes, in a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder and baking soda; set aside.

Step 3
In a large measuring cup or bowl, whisk together buttermilk, egg, oil and vanilla. Add wet to dry, and fold gently to combine. Do not overmix; batter will be thick and lumpy.

Step 4
Heat a non-stick skillet over medium heat and melt extra butter to coast skillet.

Step 5
Pour about 1/4 cup of batter onto the griddle surface in a circular pattern. Cook pancakes on first side until bubbles form and the bottom is brown and crisp, flip and cook on second side until crisp and done. Remove the pancake and place in a warm oven (about 225 degrees). Repeat the process until all the pancakes are done.

Step 6
In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Add toasted marshmallows and gently fold until marshmallows are combined. Add graham crackers and fold gently.

Step 7
To make the glaze, place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.

Step 8
To assemble pancakes, add one pancake to a serving plate, top with whipped cream. Add another pancake and continue the process until desired. Drizzle chocolate sauce over pancakes and serve. Add additional chopped graham crackers for garnish.

Recipes#
5/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#01

Crock Pot Cheesy Pasta and Beef Casserole

INGREDIENTS:

. 1 tbsp canola oil
. 1 pound ground beef
. ½ cup chopped onion
. 1 tsp Worcestshire Sauce
. ½ tsp dry mustard
. ½ tsp salt
. ½ tsp pepper
. ¼ tsp garlic powder
. ¼ tsp onion powder
. 2 8oz cans tomato sauce
. 14. 5 oz can diced tomatoes in basil, garlic and oregano
. 1 pound penne pasta
. 2 cups shredded cheddar cheese

Method:

Step 1
Heat oil in a large skillet and brown beef

Step 2
Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes

Step 3
Cover and cook on low for 8 hours

Step 4
Cook pasta on stove top according to directions

Step 5
Stir cooked pasta into beef mixture just before serving

Step 7
Top with Cheddar cheese.

Recipes#
1/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#02

Penne Gorgonzola with Chicken

INGREDIENTS:

. 1 package (16 ounces) penne pasta
. 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
. 1 tablespoon olive oil
. 1 large garlic clove, minced
. 1/4 cup white wine
. 1 cup heavy whipping cream
. 1/4 cup chicken broth
. 2 cups (8 ounces) crumbled Gorgonzola cheese
. 6 to 8 fresh sage leaves, thinly sliced
. Salt and pepper to taste

Method:

Step 1
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Step 2
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Step 3
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#03

Beef-Stuffed Zucchini

INGREDIENTS:

. 4 medium zucchini
. 1 pound ground beef
. 1/2 cup chopped onion
. 3/4 cup marinara or spaghetti sauce
. 1 egg, beaten
. 1/4 cup seasoned bread crumbs
. 1/4 teaspoon salt
. 1/4 teaspoon pepper

. 1 cup (4 ounces) shredded Monterey Jack cheese

Method:

Step 1
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Step 2
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Step 3
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Step 4
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

Recipes#
3/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#04

Flavorful Chicken Fajitas

INGREDIENTS:

. 4 tablespoons canola oil, divided
. 2 tablespoons lemon juice
. 1-1/2 teaspoons seasoned salt
. 1-1/2 teaspoons dried oregano
. 1-1/2 teaspoons ground cumin
. 1 teaspoon garlic powder
. 1/2 teaspoon chili powder
. 1/2 teaspoon paprika
. 1/2 teaspoon crushed red pepper flakes, optional
. 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
. 1/2 medium sweet red pepper, julienned
. 1/2 medium green pepper, julienned
. 4 green onions, thinly sliced
. 1/2 cup chopped onion
. 6 flour tortillas (8 inches), warmed

Method:

Step 1
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

Step 2
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Step 3
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Step 4
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Recipes#
4/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#05

Potato Kielbasa Skillet

INGREDIENTS:

. 1 pound red potatoes, cubed
. 3 tablespoons water
. 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
. 1/2 cup chopped onion
. 1 tablespoon olive oil
. 2 tablespoons brown sugar
. 2 tablespoons cider vinegar
. 1 tablespoon Dijon mustard
. 1/2 teaspoon dried thyme
. 1/4 teaspoon pepper
. 4 cups fresh baby spinach
. 5 bacon strips, cooked and crumbled

Method:

Step 1
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

Step 2
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Step 3
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

Recipes#
5/5

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#01

Chocolate and Raspberry Baked Ricotta Cake

INGRESIENTS:

 . 3/4 cup (165g) reduced-fat ricotta cheese (see note)
 . 2 cups self-raising flour
 . 1/4 cup cocoa powder
 . 1 cup caster sugar
 . 100g butter, melted
 . 1 cup hot water
 . 1 cup frozen raspberries

Raspberry sauce
 . 1/4 cup caster sugar

 . 1 cup frozen raspberries

Method:

Step 1
Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.

Step 2
Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.

Step 3
Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.

Step 4
Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#02

Chocolate Coconut Cake

INGREDIENTS:

 . 125g butter, softened
 . 1 cup caster sugar
 . 1/2 teaspoon coconut essence
 . 2 eggs
 . 1 1/2 cups Healthy Baker self-raising flour
 . 1/4 cup cocoa powder
 . 1/2 cup desiccated coconut
 . 1 cup milk
 . double cream, to serve

Chocolate buttercream
 . 200g butter, chopped

 . 200g dark chocolate, chopped

Method:

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using an electric mixer, beat butter, sugar and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each addition.

Step 2
Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Step 3
Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.

Step 4
Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with one-third of buttercream. Sandwich with cake top. Spread remaining buttercream over top and side of cake. Serve with cream.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#03

Flourless Chocolate and Orange Cake

 INGREDIENTS:

 . 2 valencia oranges
 . 200g dark chocolate, chopped
 . 100g butter, chopped
 . 8 eggs
 . 1 1/3 cups (300g) caster sugar
 . 3 cups (300g) almond meal
 . Double cream, to serve

 . Icing sugar, to serve

Method:

Step 1
Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Roughly chop and place in a food processor. Process until a coarse paste forms.

Step 2
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Step 3
Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Step 4
Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#04

Light Chocolate Cake

INGREDIENTS:

 . 75g unsalted butter, softened
 . 1 cup caster sugar
 . 2 eggs
 . 1 1/2 cups self-raising flour
 . 1/3 cup cocoa powder, sifted
 . 1/2 teaspoon bicarbonate of soda
 . 1 cup reduced-fat milk

 . cocoa powder and mixed berries, to serve

Method:

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.

Step 2
Using an electric mixer, beat butter, sugar, eggs, flour, cocoa, bicarbonate of soda and milk on low speed for 1 minute or until just combined. Increase speed to high. Beat for 2 minutes or until thick and creamy.

Step 3
Spoon mixture into pan. Smooth top. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.

Step 4
Place cake on a plate. Dust with cocoa. Top with berries. Serve.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#05

Classic Chocolate Cake

INGREDIENTS:

 . 1 1/3 cups (200g) plain flour
 . 2 tablespoons cocoa
 . 1 teaspoon baking powder
 . 1/2 teaspoon bicarbonate of soda
 . 200g good-quality dark chocolate, chopped
 . 225g unsalted butter, softened, chopped
 . 1 cup (220g) caster sugar
 . 1 teaspoon vanilla extract
 . 4 eggs
 . 1/2 cup (125ml) milk
 . Chocolate ganache icing and chocolate curls, to decorate

Method:

Step 1
Preheat the oven to 160C. Grease and line a 24cm round springform cake pan.

Step 2
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.

Step 3
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.

Step 4
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.

Step 5
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.

Step 6
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.

Step 7
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

Step 8
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#01

Thai Red Curry Chicken

INGREDIENTS:

 . 1 1/2 tablespoons vegetable oil
 . 1kg chicken thigh fillets, trimmed, cut in half crossways
 . 114g can Thai red curry paste (see note)
 . 1 cup Continental Real Chicken Stock
 . 150g fresh shiitake mushrooms, stems trimmed, halved
 . 230g can sliced bamboo shoots, drained
 . 1 tablespoon fish sauce
 . 1 tablespoon brown sugar
 . 140ml can coconut milk
 . 1/3 cup basil leaves
 . Steamed SunRice Jasmine Fragrant Rice, to serve

Method:

Step 1
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.

Step 2
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.

Step 3
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.

Step 4
Stir in basil. Spoon curry over rice. Serve.

Recipes#
1/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#02

Tomato and Lamb Curry

INGREDIENTS:

 . 1 tablespoon olive oil
 . 500g lamb leg steaks, cut into 2cm pieces
 . 1 brown onion, finely chopped
 . 100g (1/3 cup) rogan josh curry paste
 . 1 x 400g can diced tomatoes
 . 2 tablespoons tomato paste
 . 250ml (1 cup) Campbell's Real Stock Beef
 . 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
 . 200g green beans, topped, coarsely chopped
 . 150g (1 cup) frozen peas
 . 270g (11/3 cups) SunRice Basmati Rice
 .1/2 cup fresh coriander leaves

Method: 

Step 1
Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.

Step 2
Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft. Add the curry paste and cook, stirring for 2 minutes or until aromatic.

Step 3
Add the tomato, tomato paste, stock and pumpkin. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the pumpkin is almost tender.

Step 4
Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.

Step 5
Meanwhile, cook the rice, following packet directions. Drain. Divide the rice among serving bowls. Top with curry and coriander and serve.

Recipes#
2/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#03

Beef Mince and Pea Curry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 1 brown onion, finely chopped
 . 2 garlic cloves, crushed
 . 2 tablespoons madras curry paste
 . 650g beef mince
 . 400g can diced tomatoes
 . 1 cup frozen peas
 . steamed SunRice Basmati Rice, mint leaves and pappadums, to serve

Method:

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute or until aromatic.

Step 2
Add beef and cook, stirring with a wooden spoon, for 4 minutes or until browned. Add tomatoes and bring to the boil.

Step 3
Reduce heat to medium. Cook, uncovered, for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas cooked through. Spoon curry over rice. Top with mint. Serve with pappadums.

Recipes#
3/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#04

Massaman Beef Burry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 650g gravy beef or chuck steak, trimmed
 . 1 cup coconut cream
 . 2 tablespoons massaman curry paste (see related recipe)
 . 1 cup coconut milk
 . 1 cup Campbell's Real Stock Chicken
 . 1/2 cup unsalted roasted peanuts
 . 2 medium potatoes, peeled, cut into 3cm pieces
 . 1 cinnamon stick
 . 2 bay leaves
 . 5 cardamom pods, lightly crushed (see note)
 . 2 tablespoons brown sugar
 . 1 tablespoon tamarind concentrate (see note)
 . 1 tablespoon fish sauce
 . steamed SunRice Jasmine Fragrant Rice, to serve

Method:

Step 1
Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Step 2
Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Step 3
Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

Recipes#
4/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#05

Coconut Chicken Curry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 750g chicken thigh fillets, trimmed, cut into thirds
 . 1 brown onion, cut into thin wedges
 . 2 garlic cloves, finely chopped
 . 1 teaspoon ground turmeric
 . 2 tablespoons red curry paste
 . 1 lemongrass stem, trimmed, bruised, thinly sliced
 . 1 small red chilli, deseeded, thinly sliced
 . 400ml can coconut milk
 . 15 fresh curry leaves
 . 1 cup coriander leaves
 . 1/2 lime, juiced
 steamed SunRice Jasmine Fragrant Rice, coriander sprigs and lime wedges, to serve

Method:

Step 1
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.

Step 2
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.

Step 3
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

Recipes#
5/5

Easy Garlic Chicken

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices..

Easy Garlic Chicken

INGREDIENTS:

    . 4 boneless skinless chicken breasts
    . 4 garlic cloves, minced
    . 4 tablespoons brown sugar
    . 1 tablespoon olive oil
    . additional herbs and spices, as desired

Directions:

    1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
   
2. In small sauté pan, sauté garlic with the oil until tender.
   
3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
   
4. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
   
5. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Baked Garlic Parmesan Potato Wedges

INGREDIENTS:

. 3-4 large russet potatoes, sliced into wedges
. 4 tablespoons olive oil
. 2 teaspoons salt
. 2 teaspoons garlic powder
. 2 teaspoons Italian seasoning
. ½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS:

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.

2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Slow Cooker Mozzarella Stuffed Meatballs

INGREDIENTS:

. 1 pound ground beef
. 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
. 1 egg + 1 egg yolk
. 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
. 1 teaspoon onion powder
. 1 tablespoon Italian seasoning
. 1 teaspoon salt
. ½ teaspoon black pepper
. 3-4 mozzarella cheese sticks (string cheese)
marinara or alfredo sauce, for dipping

INSTRUCTIONS:

1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

2.Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!

Oreo Cheesecake Cupcakes with Chocolate Ganache

These mini sized Oreo cheesecakes are combination of creamy cheesecake filling with Oreo chunks, trapped between an Oreo cookie at the bottom and generous layer of silky chocolate ganache on top.

INGREDIENTS:

. 20 Oreo cookies ( 12 left whole for the bottom of . cupcakes and 8 chopped for the filling)
. ¾ cup powdered sugar
. 1 lbs cream cheese
. 2 egg whites
. pinch of salt
. ¼ cup heavy cream
. ¼ cup chocolate chips

Instructions:

1. Preheat oven to 300 F. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.

2. Beat together cream cheese and powdered sugar until it’s smooth.

3. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.

4. Add pinch of salt and mix.

5. Fold in coarsely chopped Oreo cookies

6. Fill each cup over the Oreo cookie , almost to the top

7. Bake for about 25 minutes (untill the centers apear set and the toothpick inserted in the center
comes out clean).

8. To make chocolate ganache, melt the chocolate and stir in the heavy cream until combine evenly.

9. With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.

Strawberry Cheesecake Chimichangas

INGREDIENTS:

For chimichangas:
. 6 (8-inch) soft flour tortillas
. 8 oz cream cheese ( room temperature)
. 2 Tablespoon sour cream
. 1 Tablespoon sugar
. 1 teaspoon vanilla extract
. ¾ cups sliced strawberries
. Vegetable oil-for frying
For coating:
. 1 Tablespoon cinnamon
. ⅓ cup sugar
For serving:
. 1 cup sliced strawberries

Instructions:

1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

2. Fold in ¾ cup of sliced fresh strawberries.

3.Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

4. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

5. Line a large plate with paper towels.

6. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

9. Don’t forget to remove all toothpicks from the chimichangas!!!

HOMEMADE DRUMSTICKS

INGREDIENTS:

. 1 3/4 cups chocolate chips, divided
. 12 sugar cones
. Ice Cream, in desired flavors (about 1/4 cup per cone)
. 1/4 cup vegetable oil
. 1 1/3 cups sprinkles or chopped nuts for topping

Instructions:

1. Gather your supplies. You’ll need small glasses or containers for each cone. Tall 2 ounce shot glasses are perfect for this, depending on the size of your sugar cones.

2. Place your sugar cones in their holders.

3. Place 1/2 cup chocolate chips in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until smooth. Place a small amount of the melted chocolate in the bottom of each cone. I used a drinking straw to push the chocolate down to the bottom of the cone. Freeze the cones for 5 minutes.

4. While the cones are freezing, let your ice cream warm up a bit on the counter.

5. Remove cones from the freezer. Fill each with ice cream, making sure to have a rounded scoop at the top. I found it best to make at most 2 before returning the cones to the freezer. Use your favorite ice cream flavor!

6. Freeze the cones for at least 30 minutes, until the ice cream is re-hardened.

7. Place remaining 1 1/4 cups chocolate chips in another microwave safe bowl. Add the vegetable oil. Heat on high in 30 second increments, stirring between each, until smooth. Transfer the chocolate to a short drinking glass for easy dipping.

8. Set out your sprinkles or chopped nuts, near the sink or garbage.

9. Working in batches, remove 2 cones from the freezer. Dip upside down in the chocolate and tap off the excess. Hold upright and sprinkle with sprinkles or nuts, over the garbage can to keep the mess to a minimum. Place the cones back in the freezer.

10. Once the topping is hardened, place the cones in a airtight container. These are best served within a few days so the cone doesn’t get soggy.

Chocolate Pecan Oatmeal Cookie Pie

INGREDIENTS:

. 1/2 cup unsalted butter, softened
. 1/2 cup brown sugar
. 1/4 cup granulated sugar
. 1 egg
. 1 teaspoon vanilla extract
. 1 cup all-purpose flour
. 1/2 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 teaspoon cinnamon
. 1 1/2 cups Quick Oats
. 1/2 cup chopped pecans
. 1/2 cup chocolate chips
. Ice cream and chocolate sauce for serving

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.

2. Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.

3. Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.

4. Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!

Chocolate Peanut Butter Avocado Pudding

INGREDIENTS:

. 1 1/2 ripe avocados
. 1 large ripe banana
. 1/2 cup unsweetened cocoa or cacao powder
. 1/2 cup salted creamy or crunchy peanut butter + more for topping
. ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
. ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
. Coconut whipped cream for topping (optional but recommended)

INSTRUCTIONS:

1. Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

2. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Coconut-Key Lime Pie Martini

INGREDIENTS:

For Rim
. Key Lime Juice (enough to moisten rim)
. ½ sheet graham crackers, crushed
. ½ tablespoon unsweetened coconut flakes, toasted

For Cocktail
. 1½ ounces coconut rum
. 1½ ounces vanilla vodka
. ¾ ounce key lime juice
. ½ ounce pineapple juice
. 2tablespoons cream of coconut

Instructions:

1. Place a small amount of key lime juice in small, shallow plate that is wide enough to fit the top of the martini glass. On another plate of the same size, mix together graham cracker crumbs and coconut flakes. Tip top rim of martini glass in to key lime juice, allow excess to drip off and then dip immediately into the graham cracker/coconut mixture.

2. Fill a shaker half way full with ice. Add all cocktail ingredients and shake until well combined. Pour into prepared martini glass. Serve.

Caramel Raspberry Banana Napoleon

INGREDIENTS:

. 1 can (8 oz) refrigerated crescent rolls
. 3 Tablespoons brown sugar
. 1 cup milk
. 1 box (4-serving size) French vanilla instant pudding and pie filling mix
. 1 cup Cool Whip or whipped cream
. 3 large bananas
. 1 1/2 cups sliced raspberries
. Caramel Topping

Instructions:

1. Heat oven to 375°F.

2. Unroll dough and separate into 4 rectangles. Pinch perforations to seal. Use rolling pin to smooth out pinched perforation (optional)

3. Cut each rectangle into four pieces, forming 3x2-inch rectangles . Place on ungreased or parchment lined cookie sheet. Sprinkle each with brown sugar.

4. Bake 8 to 10 minutes or until golden brown. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken and refrigerated for 30 minutes until nice and set.

6. Fold in whipped topping. (for advanced preparation you can stop here, cover pudding and refrigerate for several hours until ready to serve)

7. To serve, build each napoleon by starting with one of the crispy crescent squares. Dollop on the vanilla pudding mixture. Top with sliced fruit. Add a second crescent crisp and more of the pudding and fruit. Top with a third crisp, a spoonful of pudding, one raspberry and banana slice and drizzle with caramel topping.

Irish Eggs Benedict With Corned Beef And Cabbage Hash

INGREDIENTS:

For the Corned Beef Brisket
. 1 whole yellow onion, quartered
. 3 pound corned beef brisket
. 8 ounces Guinness
Water

For the Irish Soda Bread
. I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)

For the Hollandaise Sauce
. I used this recipe from Tyler Florence. (I've used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)

For the Corned Beef and Cabbage Hash
. 2 Tablespoons Butter
. 1/2 head cabbage
. 1 pound potatoes, boiled until cooked
. salt and pepper

For the Assembly
. 2 Tomatoes, sliced
. 4-6 cups fresh spinach, wilted
. 6 eggs,poached (Here is a great and easy how-to!)

Directions:

1. The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.

2. Place in the beef brisket, fatty side up.

3. Pour the beer over the brisket, and pour water over it until it is almost covered.

4. Put the lid on and cook on low overnight for 10 hours.

5. In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.

6. In the meantime, make your Irish Soda Bread, bake it, and set it aside.

7. Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you're ready to use it, just add a few drops of water until its back to its correct consistency!)

8. To assemble, toast a slice of the Irish soda bread, and cut it in half.

9. Place a slice of tomato on each half, followed by a spoonful of wilted spinach.

10. Add on a slice or two of the beef brisket. Place a poached egg on top.

11. Spoon on some hollandaise sauce.

To make the Corned Beef and Cabbage Hash

12. Roughly smash up the boiled potatoes.

13. Add in 2 cups of chopped up corned beef, and some salt and pepper

14. Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.

15. Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.

16. Cook until brown and flip cooking the other side until brown. Roughly toss.

17. In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.

18. Cover and cook until softened.

19. Once done, drain all except 1 tablespoon of the liquid.

20. Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.