Baileys Marshmallow Shots

Just stick a fork through the marshmallow, being careful not to stab through the bottom. Then toast slowly over high heat, browning evenly on all sides, you can use a gas stove to brown the marshmallows. When the mallow’s perfectly browned (and you’ve sent a few flaming mallows sailing down your gullet), set it on a plate to cool. The marshmallow will naturally sink in on itself.

Then fill the cavity with your favorite liquor. We recommend Bailey’s or Kahlua for a sweet dessert treat, but feel free to play things up and try something new.

Oh, and make sure to toss the shot back as soon as you pour it! Otherwise you’ll be left with a soggy marshmallow and no booze (and nobody wants that). 

Home Made Chimichangas

Home Made Chimichangas

Ingredients
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving
Directions
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi's Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html?oc=linkback

Cacao mint smoothie

Cacao mint smoothie

A smoothie that tastes like dessert but is oh-so healthy. What's not to love?

 

Ingredients

1 1/2 cups of coconut water

2 handfuls of spinach leaves

3 stems of mint leaves (leaves only)

4 tbsp of coconut milk

1 banana (frozen)

1?4 of an avocado

3 ice cubes

2 teaspoons of Vital Greens powder

1 teaspoon of honey/rice malt syrup (or to taste)

Cacao nibs, to sprinkle

Method

1. Place all ingredients in a blender and blend on high for 1-2 minutes.

2. Check to see if more sweetener or liquid is required and blend again.

3. Serve immediately or refrigerate until needed.

4. Don’t forget to sprinkle cacao nibs on top!

Choc Strawberry Santa Hats - Cute Recipes For Xmas!

Ingredients (makes 24)

• 100g red glace cherries, finely chopped
• 400g sweetened condensed milk
• 1 cup (250g) brown sugar
• 2 tablespoons glucose syrup
• 125g butter, chopped
• 180g dark chocolate, roughly chopped
• 1/3 cup (30g) shredded coconut
• 380g white chocolate, roughly chopped
• 1/3 cup (125ml) cream
• 18 strawberries, stems removed

Method

Line a 20cm by 30cm slice pan with baking paper.

Place condensed milk, sugar, syrup and butter in a saucepan over a low heat. Cook, stirring, without boiling for 10 minutes until the sugar has dissolved and the mixture is glossy.

Increase heat to medium-low and bring to a simmer, stirring. Cook, stirring constantly, for 6 minutes or until the mixture thickens and comes away from the sides of the saucepan. Remove from heat and stir in dark chocolate, cherries and coconut until combined and the chocolate has melted.

Working quickly, pour the mixture into the prepared slice pan and smooth the top. Be careful when trying to lick the remaining fudge from the saucepan as it will be hot… Refrigerate fudge for 30 minutes until slightly firm. The fudge should only be about 1cm high in the pan – if you are making the fudge on its own and wanted it to be a thicker slab, just use a smaller slice pan.

Using a 5cm round cutter, cut rounds of the fudge and place onto a plate or tray lined with baking paper. Set rounds aside.

To make whipped chocolate ganache for the hats, place the white chocolate and cream in a small saucepan and stir constantly over a low heat until chocolate has melted and mixture turns glossy. Place into a mixing bowl and refrigerate for 1 hour, stirring every 15 minutes.

Once ganache has fully cooled, beat at high speed for 2 minutes or until mixture resembles smooth whipped cream.

Place a tablespoon of ganache onto a round of chocolate fudge and use a spoon to smooth to the edge. Place a strawberry cut side down into the ganache and press down firmly. Then roll a small amount of the ganache into a ball (roughly 1cm in diameter) and place firmly onto the top of the strawberry. Repeat this process to make a scrumptious collection of Santa Hats. Refrigerate “Santa Hats” for 2 hours for fudge to go firm and ganache to set. Enjoy!

Healthy Christmas Desserts - Vanilla-Pomegranate Parfaits

Vanilla-Pomegranate Parfaits

Makes: 6 servings

Active Time: 45 minutes

Total Time: 3 3/4 hours (including 3 hours chilling time)

INGREDIENTS

POMEGRANATE COMPOTE

• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 cup pomegranate seeds (see Tip)
• 2/3 cup pomegranate juice
• 1 tablespoon lemon juice

PUDDING

• 1 cup low-fat milk
• 3/4 cup half-and-half
• 1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon butter
• 1/2 cup pomegranate seeds for garnish
• 6 mint sprigs for garnish

PREPARATION

1. To prepare compote: Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.
2. To prepare pudding: Combine milk and half-and-half in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
3. Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the heat and whisk in butter.
4. To prepare parfaits: Divide the pomegranate compote among six 6-ounce (3/4 cup) parfait glasses, ramekins or other small dessert cups. Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled and firm, at least 3 hours. To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.

TIPS & NOTES

• Make Ahead Tip: Prepare the compote (Step 1), cover and refrigerate for up to 1 day. Cover and refrigerate parfaits for up to 8 hours.

• Tip: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.

NUTRITION

Per serving: 209 calories; 8 g fat ( 4 g sat , 2 g mono ); 88 mg cholesterol; 31 g carbohydrates; 15 g added sugars; 4 g protein; 1 g fiber; 48 mg sodium; 189 mg potassium.

Simple Christmas Treats - Chocolate Candy-cane Hearts

These are one of my favorite simple Christmas treats.  A perfect addition to a plate of Christmas cookies, and so simple they are a project the kids can help with too.

You’ll need…

A box of mini candy canes (see “note” below)

White Chocolate

Semi-sweet Chocolate

Sprinkles

~Directions ~

1.  Place waxed paper liner on a baking sheet.

2.  Lay two mini candy canes next to each other, creating a heart.  Continue filling the baking sheet with heart shapes.

3.  Melt the white and semi-sweet chocolates (in separate bowls), using short intervals in the microwave, or in a double boiler.

4.  When the chocolates are melted, spoon or pour into a piping bag or thicker ziplock type bag. Cut off a tiny tip from the bag, and begin filling in the heart shapes with chocolate.  I like to use both flavors of chocolate for each heart.  So if I do a layer of white chocolate first, then after it cools a bit, I add a layer of semi-sweet chocolate on top.

5.  After adding both layers of chocolate, top with sprinkles of your choice.

6.  Set the baking sheet (of chocolate filled hearts) in a cool place (or the fridge) while the chocolate cools. Once cool, remove hearts from baking sheet and store in an airtight container.

NOTE-  I have found that the candy canes that work best for this project are ones with a dull finish (not shiny).  It seems candy canes with a shiny surface tend to get sticky after a day or two.

Christmas Stawberry Santas - Made with Fresh Stawberry & Fresh Cream!

Christmas Strawberry Santas

HOW TO MAKE

250g strawberries
Can of whipped cream or whipped cream and a piping bag (whichever you prefer)
Some sesame seeds or Choc Drops for decoration.

SIMPLE ASSEMBLY... 

Wash and remove the green top from the strawberries, making sure the bottom is nice and flat to stand on.

Cut the tips off , then standing each on their large flat end apply a small squirt of cream, place the tip on top of the cream and then apply a tiny amount to the top for the Pom Pom on Santa’s hat.

Use three sesame seeds or choc drops for his eyes and mouth.

There you have it a plate full of Strawberry Santa’s

Easy isn't it.

How To Make Simple Tasty Chicken Kiev Balls

How To Make Simple Tasty Chicken Kiev Balls

Ingredients

1/2 Kilo of chicken mince

4 Eggs 

Breadcrumbs

80g butter

4 Tablespoons of garlic

2 Tablespoons parsley

Method

1. Melt butter, garlic and parsley in a pot, mix well. Pour into an ice tray or flat shallow tray and allow to set in the fridge until hard.
2. When the garlic butter is set chop into smaller cubes (cube size can vary based on how much garlic butter you want inside each ball). Roll the chicken mince into balls and insert one cube into each ball smoothing over with the mince so the butter will not leak out. 
3. Beat eggs, dip chicken balls into the egg and coat generously with the breadcrumbs.
4. Deep or shallow fry the balls until golden brown. 

* Serve as a snack or as mini Kiev with fries and veggies.

Easy Healthy Slow Cooker Recipe - Basil Chicken

Basil Chicken Slow Cooker Recipe

Ingredients

4 chicken breasts

1 Onion

1/2 Green cabbage

1 Cup spinach leaves

2 Carrots

1/2 Lemon

1/4 Cup Basil

1/4 Cup Chicken Stock

Method

1. Chop onion, cabbage carrots and lay in the bottom of the slow cooker, remove stalks from spinach leaves and throw on top.
2. Place the chicken breasts on top of the veggies and then chop the basil add the basil on top of and around the chicken breasts, to maximize the flavor in the chicken you can leave the skins on and stuff a few pieces of basil under the skin.
3. Squeeze Lemon over the top of the chicken breasts, pour chicken in evenly over the chicken.
4. Turn on low for 4-8 hours. 
5. Serve.

*Serve on a plate with 1 breast per meal along with the veggies.

** You can also add in potatoes, green beans or any other type of veggie you would like. 

*** Add more veggies for a more hearty healthy meal!

<a href="https://t.cfjump.com/b/26993/33427/" rel="noindex,nofollow"><img style="border: none; vertical-align: middle;" alt="" src="http://t.cfjump.com/a/26993/33427" /></a>

How To Make Homemade Cheese Sauce

http://tastylicious1.blogspot.com/

How To Make Homemade Cheese Sauce 

Ingredients

4 Tablespoons of butter

4-8 Tablespoons of flour

500ml Fresh milk

1 Cup tasty cheese

Method

1. Melt butter in saucepan and remove from heat. 
2. Stir in enough flour to make a thick wet paste.
3. Add milk and return to medium heat on the stove.
4. Stir continuously for 5 minutes ensuring the butter paste is removed from the bottom.
5. Add cheese and stir in until combined.
6. Remove from stove and sit for 2 minutes.

* For a bit more flavor you can also add in some of your favourite herbs just before adding the cheese.

Serve on top of vegetables, corned beef or use as sauce in pasta or lasagna. 

Fresh French Onion Dip Recipe

Fresh French Onion Dip Recipe

Ingredients

1 packet of french onion dip

1 tub of sour cream

Method

1. Add all ingredients to bowl and mix well.
2. Place in refrigerator for 1 hour for flavors to infuse.

Serve with your favorite vegetable sticks, crackers, chips or pretzels.

How To Make Fresh Homemade Aoili

Tastylicious Aioli - Homemade Recipe - http://tastylicious1.blogspot.com/

How To Make Fresh Homemade Aoili....

Ingredients

2 Cloves of garlic

1 Teaspoon of sea or rocksalt

2 Egg yolks

1 Cup of extra virgin olive oil
2 Tablespoons of Water

2 Tablespoons of lemon juice

2 Tablespoons of wholegrain mustard 

Method

1. Add garlic, salt and the egg yolks into a food processor or blender and process until combined well.
2. With the processor or blender still running slowly drizzle in the olive oil forming a thick mayonnaise, transfer to a bowl or jar.
3. Stir in water, lemon juice and wholegrain mustard. Cover with plastic or place lid on the jar and refrigerate until you are ready to use it. 

* For best results to allow flavors to infuse i recommend refrigerating for 1 hour before serving.

You can serve Aoili with your favorite vegetable sticks, on crackers, with fries or wedges, use as a spread on sandwiches and much more! Enjoy!