A Flavorful Appetizer for Every Occasion

Caprese skewers are a delicious and refreshing appetizer that combines the flavors of ripe tomatoes, fresh mozzarella cheese, and fragrant basil. Here's a simple recipe to make Caprese skewers: 

Ingredients:

• Cherry or grape tomatoes
• Fresh mozzarella cheese balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze (optional)
• Skewers or toothpicks

Instructions:

1. Rinse the tomatoes and basil leaves under cold water. Pat them dry with a paper towel.
2. Drain the mozzarella cheese balls if they come in liquid.
3. Take a skewer or toothpick and start assembling the skewers. Begin by threading a tomato onto the skewer.
4. Follow with a basil leaf folded in half or torn into smaller pieces for better presentation.
5. Next, add a mozzarella ball.
6. Repeat the tomato, basil, and mozzarella layer until you've reached your desired number of skewers.
7. Arrange the Caprese skewers on a platter or serving dish.
8. If desired, drizzle balsamic glaze over the skewers for added flavour and decoration.
9. Serve the Caprese skewers immediately as an appetizer or finger food.
10. Note: You can get creative with the presentation by arranging the skewers in a circular pattern or alternating the colors of the tomatoes (using both red and yellow varieties, for example). You can also sprinkle some salt and pepper over the skewers for additional seasoning if desired.

Enjoy your homemade Caprese skewers!

Summer's Finest: BBQ Chicken Skewer Salad

Get ready to sink your teeth into a mouthwatering delight inspired by the iconic California Pizza Kitchen (CPK). This at-home rendition of their famous BBQ Chicken Salad is filled with an array of delicious ingredients, tossed in a flavorful herby ranch dressing, and crowned with tender BBQ chicken. 

This fun and refreshing summer salad will satisfy your taste buds and leave you craving for more. Discover the secrets to recreating CPK's beloved flavors in your own kitchen and indulge in this delectable culinary experience. Don't miss out on this irresistible summer delicacy! 

BBQ Chicken Skewer Salad

PREP: 20MINUTES MINSCOOK: 15MINUTES MINS SERVINGS: 4 PEOPLE

Ingredients 

For the Chicken Skewers:

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups bbq sauce I use Primal Kitchen brand
• 8 [6-inch] wooden skewers pre-soaked

For the w30 Herby Ranch:

• 1 cup light tasting oil I use Safflower Seed Oil or Avocado Oil. You can also use "light" olive oil, which is not the same as extra virgin; sub store-bought mayo
• 1 egg
• ½ cup unsweetened full fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp kosher salt
• 1 tsp onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper.

For the Salad:

• 4 ears corn omit for Whole30.
• 2 tbsp avocado oil
• 8 cups thinly sliced romaine lettuce or 2 small heads
• 6 green onions thinly sliced (green part only)
• 2 cups quartered grape tomatoes or 16 ounces
• 1 [15-ounce] can black beans, drained and rinsed *omit for Whole30
• ¼ cup loosely packed freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado peeled and seed removed and diced medium.

Instructions 

Marinate the chicken:

• Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours to refrigerate and marinate longer, if desired.

Make the herby ranch:

• Pour oil into a wide mouth jar (just slightly larger than the mouth of an immersion blender). Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head--about 10 seconds at least. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo. (*alternatively, you can use a cup of store-bought mayo. I just recommend using one that is very light in flavor).
• Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and using the immersion blender, blend once more to combine. Stir in the dill, parsley and black pepper. Refrigerate until ready to use. This keeps for up to 1 week in the fridge.

Grill the Chicken and make the Salad:

• Drizzle the corn with the avocado oil and rub to evenly coat.
• Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up a little goes a long way here.)
• When hot, add the corn and cook until tender, about 10-12 minutes total and turning every 2 minutes. Meanwhile, also place the skewers on the grill and cook on the first side for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and then baste the grilled side generously with the reserved BBQ sauce, continue to cook until chicken is cooked through, and nice grill marks have formed on both sides, 3-4 more minutes. The grill should be closed as much as possible as you are cooking the chicken. Transfer the corn and the chicken aside and let the corn cool enough to handle.
• Meanwhile, in a large bowl combine the lettuce, green onions, tomatoes, black beans, cilantro and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.
• Remove the corn from the cobb and add to the salad along with the diced avocado, gently toss once more to combine.
• Serve with the grilled chicken and enjoy!

HOMEMADE CHICKEN NUGGETS WITH SICHUAN SPICES

 Homemade Chicken Nuggets with Sichuan Spices are your kid favorite all grown up. Spicy, flavorful, and juicy, you're gonna want to make these nuggets ASAP.

Ingredients

• 1 ½ pounds boneless skinless chicken breast
• Salt, to taste
• Freshly ground black pepper
• 2 tablespoons Sichuan peppercorns
• 1 tablespoon Sichuan chili flakes
• ⅔ cup all-purpose flour
• 2 eggs
• 2 tablespoons water
• 1½ cups plain dried breadcrumbs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• Vegetable oil, for frying

Instructions

1. Cut the chicken into bite-sized pieces. Season with salt and fresh black pepper. Set aside.
2. In a dry pan, toast the Sichuan peppercorns and chili flakes until fragrant. Grind the spice mixture with a spice grinder or mortar and pestle. Stir in a teaspoon of salt, and set aside.
3. Prepare your breading assembly line by getting 3 shallow dishes. In the first dish, add ⅔ cup all purpose flour. In the second dish, beat 2 eggs together with 2 tablespoons water. In the third and final dish, mix together 1½ cups plain dried breadcrumbs, garlic powder, onion powder, and more salt and pepper to taste.
4. Bread the chicken a few pieces at a time by first dredging them in flour, then coating them in egg, and finally coating them in the seasoned breadcrumbs. Shake off any excess breadcrumb and set aside on a plate.
5. Meanwhile, heat a ½ inch of vegetable oil in a cast iron skillet over medium heat. When the oil reaches 375 degrees F, and all your chicken has been breaded, fry them in batches until golden on all sides. This will take about 3 minutes per batch, flipping the nuggets as needed. Ensure the oil temperature comes back up to 375 degrees before frying each batch. After they’re fried, immediately sprinkle with your ground spice and salt mixture.
6. 
   
7. Repeat until all the chicken nuggets have been fried. Serve!

Garlicky Chickpea and Fennel Salad with Baked Goat Cheese

INGREDIENTS

• 12 ounces fresh goat cheese
• 2 tablespoons olive oil
• 1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon red pepper flakes
• 4 large egg whites
• 1 cup breadcrumbs
• Freshly ground black pepper
• 4 medium fennel bulbs, thinly sliced
• Juice of 1 medium lemon
• 1/4 cup fennel fronds, coarsely chopped
• 1/4 cup fresh parsley leaves, coarsely chopped
• 1/2 cup tahini roasted garlic dressing

INSTRUCTIONS

1. Use your hands to shape the goat cheese into 20 (1-inch) balls and place on a plate. Refrigerate for 15 to 20 minutes to firm up. Meanwhile, heat the oven and cook the chickpeas.
2. Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with parchment paper.
3. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beans to the pan in a single layer. Cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and red pepper flakes and stir to combine. Spread out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more. Remove the chickpeas from the heat and cool slightly before serving or store in the refrigerator in an airtight container.
4. Whisk the egg whites in a small bowl. Combine the breadcrumbs, remaining 1 teaspoon salt, and black pepper in another small bowl.
5. Remove the cheese balls from the refrigerator. Gently but firmly press each ball into a thick disk, smoothing the sides with your finger. Dip a disk into the egg whites, turning it to coat and then allowing any excess to drip off, and then completely coat in the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining discs.
6. Bake until golden-brown and the cheese is warmed through, 13 to 15 minutes. (A minute or two under the broiler will brown them more if needed.) Cool for at least 5 minutes before serving. Use a small spatula to gently reshape the disks if needed.
7. Toss the fennel with the lemon juice in a large bowl. Use immediately or cover and store in the refrigerator (for up to 5 days) until ready to serve.
8. When ready to serve, stir the chickpeas, fennel fronds, and parsley into the fennel, then divide the mixture between 4 plates. Top with the baked goat cheese rounds and drizzle with the dressing.

RECIPE NOTES
Accompanying recipe: We used tahini roasted garlic dressing.

Make ahead: The cheese balls can be formed and stored in the refrigerator up to 3 days ahead.

VEGAN BAO BUNS WITH PULLED JACKFRUIT

INGREDIENTS

• BUNS (can be made 1 day ahead)
• 300 g / 2½ cups bao flour OR all purpose flour
• 2 tsp instant active yeast
• 1½ tbsp / 20 ml vegetable oil
• 1 tsp fine sea salt
• 2 tsp sugar (optional)

FILLING

• 560 g / 20 oz tin of green / young jackfruit (this is the brand I used)
• 2 small spring onions, sliced
• 4 tsp grated ginger
• 3 garlic cloves, finely chopped
• 3-4 tsp tamari / soy sauce, adjust to taste
• 1 tbsp rice vinegar
• 2 tbsp hoisin sauce (plus extra to serve)
• 2 tsp brown sugar or maple syrup
• 2 tbsp vegetable oil, for frying (I used peanut oil)
• 1 heaped tsp Chinese five spice

OTHER CONDIMENTS

• sliced fresh chilli or chilli sauce
• ½ English cucumber, cut into matchsticks
• ½ daikon or 1 turnip, cut into matchsticks
• red cabbage, shredded finely
• roasted (unsalted) peanuts, crushed or chopped
• spring onion, sliced finely
• fresh coriander

METHOD

1. In a mixing bowl, combine flour, instant yeast, sugar and salt. Add about 120 ml / ½ cup of warm (that’s important) water and 1½ tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 2-3 tablespoons of water to achieve a dough that is not too dry or not too sticky. Knead it for 10 minutes with your hands until elastic and smooth. Form the dough into a ball and rub a small amount of oil on the dough’s surface to prevent drying. Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1-2 hrs or until it doubles in size.
2. Cut two circles (if you have a two tier bamboo steamer) of baking paper to line the steamer with. Make a lot of small holes in the circles so that the steam can get through. You can use a paper puncher for this or fold each circle in half 3 times and cut small circles out along the folded edges with a pair of scissors. Prepare also eight 5 cm / 2″ squares of baking paper and insert into the buns to prevent the two halves from sticking to each other (you could also use oil instead).
3. After the dough has doubled in size, tip it out onto a lightly floured surface and press the air our with your fingertips. Divide the dough into 8 equal pieces and form small balls. Place the balls on a lightly floured surface, cover with a kitchen towel and leave for another 30 min.
4. Using a rolling pin, roll the balls out into ½ cm / ¼” thick oval shapes. Fold each shape in half and insert a square of baking paper between the two halves. Alternatively you could also oil the buns before folding in half.
5. Line your bamboo steamer with paper circles you’ve made earlier and place folded up buns inside for another 30 min of proving. If your steamer is too small (like mine), place four buns inside (two on each tier) and rest the remaining four on a baking paper lined and lightly dusted tray until you are ready to steam.
6. Half fill a pot (which the steamer can comfortably sit on, of course) with water and place the steamer with the buns on top. Whack the heat to medium-high (I used setting 4 out of 6) and let the water come to a simmer – don’t be tempted to peak inside or you will ruin the buns. Once you can hear the water simmering vigorously, put the timer on to 10 mins. After the time is up, take the pot and steamer off the heat and rest the buns for another 5 minutes. This will spare the buns temperature shock  and will prevent them from shrinking. After 5 minutes, lift the lid off and remove the buns gently. Cook the remaining four like you did the first four.

FILLING

1. Open the can of jackfruit and drain it. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish) and squash each piece of jackfruit gently so that it separates into individual strands and soaks up more of the cooking sauce. Set aside.
2. Heat up 2 tbsp of oil in a medium size pan. Fry spring onions until softened. Add chopped garlic and ginger and fry gently until soft and fragrant.
3. Mix in Chinese five spice and fry gently for one minute.
4. Now add the remaining sauce ingredients: tamari / soy sauce, hoisin sauce, rice vinegar and sugar. Mix them around well, allow sugar to melt. Finally add in jackfruit and mix well to allow it to warm up and soak up the maximum amount of sauce.
5. Fill each bun with pulled jackfruit, fresh veggies, herbs, chilli, crushed peanuts and some extra hoisin sauce.

Crispy Honey Chilli Potatoes So Easy To Make at Home!

Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey chilli cauliflower, honey chilli mushrooms, honey chilli lotus stem etc – the possibilities are really endless!

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Prep Time: 10 minutes

 

Cook Time: 30 minutes

 

Yield: 4 Servings

 

Category: Appetiser

 

Method: Deep Frying

 

Cuisine: Chinese

DESCRIPTION

Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking to get every last bit of sauce!

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INGREDIENTS

• 4-5 medium Potatoes, peeled and cut into fingers
• Oil for deep frying

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 2 teaspoon Salt

Second Coating:

• 3 tablespoon All Purpose Flour
• 3 tablespoon Corn Flour
• 1/4 teaspoon Black Pepper
• 2-3 tablespoon Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon finely chopped Garlic
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 1 teaspoon Soy Sauce
• 2 tablespoon Tomato Ketchup
• 1 1/2 tablespoon Honey
• 1 teaspoon Red Chilli Paste
• 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
• 2 tablespoon chopped Spring Onion (green part only)

---

INSTRUCTIONS

1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

NOTES

• You may adjust the quantity of honey as per your taste
• Its important to cut the potato fingers evenly so that they cook evenly
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

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