Potent Peach & Ginger Jam Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Today we thought we’d look at something a bit different, peach and ginger jam. Peaches have such a lovely, sweet taste that they make a wonderfully flavorsome jam which can be enjoyed all year round. Then add in the kick of some ginger and you have something really special!

Ingredients:

What you need to do:

First of all slice the peaches open and remove the stone in the middle, then gently peel off the skin so you don’t get bits of it in your jam. The next stage is to chop the peaches up quite fine and try to make about 4 cups worth.

If you haven’t already grated the ginger then do it now, first cut the skin away from the root, then grate it into a bowl until you get enough for 2 tablespoons worth. Now take a large mixing bowl and add the peach pieces into that and the ginger, then mix it all together with a wooden or plastic spoon. Once that has mixed well then start to slowly pour the sugar into the bowl while you keep stirring so it all mixes up together.

Now add the cold water to a saucepan and place that over a medium heat, then add in all the pectin and while stirring continuously then bring the mixture to boiling point, when it is boiling rapidly then keep cooking for another minute. After that take it off the heat and pour it into the bowl with the fruit, stir that mixture together for 4 minutes so it all melts in together.

Then grab the four containers you have, or four airtight jars will do too, and pour the mixture into the jars evenly and pop the lids on. Leave it for 24 hours at room temperature to fully mature before you serve. It should last for about 3 weeks in the refrigerator, so if you want to then after it has matured you can keep one out and pop the other 3 into the freezer (only if you used suitable containers of course). When you are ready to use them then take one out and let it thaw completely for 24 hours before using.

Voila!

Delicious Apricot Pie Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

We’ve already looked at how to make a plum pie (browse through the dessert category to find that if you want to see it) so today we are going to look at something slightly different, and apricot pie. Technically the plum and the apricot are in the same genus (Prunus) but they are quite different in taste, I find the apricot to be slightly sweeter and lighter than a plum so the pie below would probably be my choice out of the two.

Ingredients:

What you need to do:

The instructions for this are going to be slightly different to the plum one, but the overall process is very similar.

We need to start with the only bit that really differs from the other recipe, and that is with the pie crust base. In this recipe they recommend you line your 9 inch pie dish with aluminum foil which extends about 6 inches past the lip of the dish, then place all of your pie crust into that in a pile, wrap the foil over it and freeze it overnight. Of course if you have purchased frozen readymade pie crust rather than making your own then I think this step is unnecessary!

The next day start by taking the pie crust out as you need it at room temperature to work with. Then begin cooking the tapioca so it is ready for when you need it (follow the instructions on your packet to make sure you do it right). Then place all of the apricot slices you have into a large mixing bowl (or cut the apricots into slices and add them if you haven’t done that already!), add the lemon juice and lightly toss the slices so they get a coating of the lemon juice.

Take another mixing bowl and add in the brown sugar, white sugar and the salt and give that a good mix up together, then add in the tapioca too and mix that in, finally add in the apricot slices and gently mix them in to get them coated in the mixture. Ideally you want to be gentle with the apricot slices so they don’t turn into a mushy paste so the pie has a nice texture!

Let that mixture stand for 15 minutes to settle down and while it is doing that then grab your pie crust. Make sure it is at room temperature so you can work it properly, then flour an appropriate surface and roll out half the crust into an 11 inch circle. Place that gently into the pie dish (the dish should no longer have aluminum foil in it, but you could grease the dish with butter if you want to make it easier to get the pie out afterwards) and make sure you form it around the base of the dish so it fits snugly.

Now take the filling you made and start to layer it into the pie crust, I would recommend you layer the apricot slices into the crust and then top with the rest of the mixture, just to make sure you have a nice even distribution of the slices, and add some butter to the top of the mixture before you close the pie up. Then roll out the other half of your pie crust into a smaller, 10 inch diameter circle and place that over the top of the pie and make sure you seal the edges together by crimping them.

Cut off any excess crust and tidy it all up so it looks neat, cut some slits into the top to release steam, and then you might want to add more crust from the excess to decorate the top with leaves or other ornamentation, and you may also want to brush a beaten egg into the top of the crust too as I find that helps to give it color and some extra taste.

Preheat an oven to 425 degrees, pop this in for about 40 – 50 minutes until it is piping hot and nicely golden brown and you have a yummy pie to enjoy.

Voila!

Fresh Spaghetti Carbonara Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Spaghetti carbonara is a great meal, but the frozen packs you get and stick in the microwave aren’t the best way to enjoy it. A few weeks ago we were told about a recipe that allows us to make a fresh spaghetti carbonara in just 20 minutes and it tastes delicious and is so much better than anything you buy pre-packaged!

Ingredients:

What you need to do:

Typically this is made with long spaghetti pasta, or the flat ribbon style, but I actually find it easier to measure out portions of other pasta like penne or fusilli and it works just as well. Also note that the above quantities will make enough for three people, if you are making it for only two people then all you really need to do is use less pasta, but you might find there is too much garlic as well so cut that down to 1 clove.

The first thing you need to do is get the pasta cooking, the rest can all be done easily in the time is takes to cook the pasta, so grab a large saucepan and pop the pasta in along with some salt and boiling water. Bring that to the boil and then turn the heat down and leave it to simmer for 20 minutes.

Now take all the bacon and cut it into small chunks, if you haven’t crushed your garlic cloves now is the time to do that too. Take a large skillet, pop some oil in and put it over a medium heat, then add the bacon and get that cooking. You might need to remove some water which is released when cooking (particularly with lower quality bacon) if you do then wait until after that to add the garlic, if the bacon is cooking fine and not getting swamped in water then just add the garlic anyway and cook that all together.

Once the bacon is looking pretty much cooked then add in the mushrooms and cook that all together until the mushrooms start to brown. The final stage is to add the single cream to the skillet, then keep stirring and leave it cooking for 4 minutes to let all the flavors merge and thicken up the cream.

As soon as that is done then drain the pasta, distribute that between the plates and then layer the sauce on top of it.

Voila!

Super Quick Burritos Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Burritos are easy to make, easy to eat and really tasty, so I am surprised that people don’t make these at home more often. Kids love them too as they can hold them while they eat them, which gives them a hand free to throw things at their siblings or cause lots of other mischief!

Ingredients:

What you need to do:

Marinating and cooking the chicken is the hardest part of the recipe, the rest is simple. Grab yourself a large saucepan and put the chicken breasts in it, then cover them with all the salsa and add water to the pan just high enough to cover the chicken breasts. Place that over a medium heat until the water starts to boil, and then reduce the heat down so it is just simmering and leave it like that for 15 minutes. When the chicken is cooked the meat should be white all the way through, so cut each chicken breast open if you have to in order to check they are cooked properly, if it is proceed to the next step, if not then boil it for a bit longer.

Now remove the chicken using some sort of utensil (as they will be hot!) and cut it into strips, then pop those strips back into the pan and continue boiling the mixture. The idea now is to reduce the salsa/water mix to make it into a thicker sauce that you can add to the burritos, if it is too watery it is just going to make the burrito soggy and it will fall apart. So keep boiling it until it reduces down to a creamy paste.

Once you are happy with that then take it off the heat and get ready to make some burritos. First grab a tortilla and lay it out on a clean, flat surface, then put 3 teaspoons of refried beans down the middle of the tortilla, and 4 teaspoons of the salsa mix on top of that, with a few chunks of the chicken, then sprinkle liberally with cheese. Now you need to fold it up and there is an art to that.

It takes a bit of getting used to but basically you fold in the top and bottom of the tortilla (the top and bottom of the line of the ingredients) which keeps everything from falling out, then you fold the left ‘wing’ of the tortilla completely over the middle so it protects the ingredients, and then start to roll the tortilla from the left all the way over to the right so it turns into a nice, tight burrito for you to enjoy! It is hard to explain in text but after the first one is a bit of a mess then you will quickly get the hang of it, and if you mess up you can just let it unroll and start again.

Now if you want to you can eat them like that, but personally I would either pop them into the microwave for a few minutes to heat the refried beans and cheese up, or pop them into the oven for 10 minutes instead. You can also experiment with the filling by adding in chopped peppers and lettuce or whatever you want, however if you add anything cold like salad then I wouldn’t advise you then heat the whole thing up! Instead if you do that then heat the refried beans up separately before you add them and just eat it straight away after wrapping it up.

Voila!

Mini Chicken Pot Pies Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Chicken is a tasty and reasonably healthy meat so I try to eat it whenever I can. That is why these tasty chicken pot pies are so handy, this recipe makes 4 and if you aren’t going to use them all straightaway then you can just pop the extras in the freezer for a lovely, quick and easy meal later on. Add some chips and vegetables to these pies and you have meal everyone will enjoy.

Ingredients:

What you need to do:

First of all if you bought frozen baby carrots and peas then take them out and leave them to defrost while you work on everything else, and make sure you drain those mushrooms before you use them too or you’ll dilute the mixture too much.

Now to start with then grab a pot large enough to fit that chicken into and put the chicken, celery, onion, parsley, bay leaf and salt into it, along with all the water as well, then pop it over a high heat and bring it to the boil. Once it is boiling then lower the heat down so it is just simmering and keep it like that for 2 hours. Then let it cool down enough for you to get the chicken out.

Cut as much of the chicken off the bone as you can and set that to one side, then strain the broth the chicken was cooked in and keep 5 cups of it to one side to use in the rest of the recipe.

Take a large mixing bowl and put the chicken meat you just cut off, the carrots, peas and the mushrooms into it and mix them up together. Then use 4 cups of the broth you saved and put that into a saucepan, then add the cream, nutmeg, celery salt and pepper to the saucepan and stir it while you bring it to the boil on a medium heat. Quickly take another mixing bowl and add in the flour and the last cup of the broth, then stir until it is all mixed together, then add that to the saucepan you just brought to the boil. Reduce the heat on the saucepan and let the whole mixture simmer for a good 2 minutes to thicken up.

Allow that mixture to cool a bit and then pour it over the meat mixture you have in another bowl and allow it to cool a bit while you work on the pie crust. For this you need to roll out one of the two pie crusts you have, then divide it into two, then divide each half into half again, this means you get 4 pieces from each pie crust, 8 in total because you have two pie crusts in one pack. Put one of those pieces of pie crust in the bottom of a foil pan and form it around the tin, then pour in some of the chicken mixture, then cover with another piece and pinch the two halfs of crust together to form a seal. Repeat this until you have all 4 pies completed. then cut some slices in the top crust of the pies to release steam.

Now if you want to freeze any then leave them to cool completely, wrap them in freezer paper and pop them in the freezer, when you want to use them then get them out, unwrap them and cook them at 450 degrees for 40 minutes or so or until they are golden brown and warmed through. If you are ready to eat any of them straight away then cook them for about 25 – 30 minutes or again until they are warmed through and the crust is golden brown.

Voila!

Cool Lemon Treats Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Lemon is a wonderful taste, so cool and refreshing and unique. Some people hate it but I think it makes a change to the very sickly taste of something like chocolate or caramel, and makes a much more sophisticated treat for people to enjoy. That is why today we are looking at how to make some lovely lemon treats.

Ingredients:

What you need to do:

This is not the easiest recipe we’ve looked at that’s for sure, mainly because you need to whip eggs which can be something of an art, but don’t be afraid to give it a try and learn from your mistakes, that is how we all get better in anything we do.

So the first thing you need to do is separate the yolks from the egg whites for all 3 eggs, then keep the whites in a large mixing bowl ready to use and put the yolks to one side. Now whip the egg whites up either by hand (a lot of work but I think it gives you a lot more control and feel) or by using an electric mixer set on high speed. You want the egg whites to turn into a foamy substance that stays in a peak when you lift the whisk out of the mixture, if you lift the whisk out and the foam instantly falls down then you need to whisk it more, it is hard to explain in words if you haven’t done it before but you’ll know what I mean when it happens!

Once you are happy that it is staying in a peak when you lift the whisk out then it is time to add the sugar in, do is slowly though adding just 2 tablespoons at a time and continue beating the mixture while you add the sugar in to mix it up well.

Now take the yolks and beat them until they start to thicken, don’t beat them as much as the egg whites, and you don’t need to worry about forming peaks etc, just give them a good whisk until they are mixed up well together and start to thicken up a bit, then add in the lemon peel and juice and mix that up together. Then use a rubber spatula and add all of this lemony yolk mixture to the egg white mixture.

Finally take the whipping cream and add that into the bowl and fold (not beat) that into it, so just use your spatula and gently fold the mixture into itself to mix all the different ingredients together without changing the consistency of it.

We are almost there now, so take the crushed cereal and cover the bottom of each pie pan with a layer of it, then using your spatula again then evenly distribute the lemon filling between the pie pans. The recipe then tells you to sprinkle some of the cereal onto the top, but I think a much better option is to take some of the lemon peel instead and sprinkle some of that on top to give it more of a lemon kick. Then pop them into the refrigerator until you are ready to serve them.

Voila!

Crispy Breaded Chicken Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

This is a very simple but tasty way to prepare chicken for a meal. Chicken is such a common meat to have for a meal that it is nice to prepare it in a different way sometimes, and these breaded chicken bits add a whole new taste and texture to your chicken. Just add some chips and vegetables to it and maybe a bit of sauce and this is makes a mouth watering meal.

Ingredients:

What you need to do:

The recipe asks you to use fryer chicken as it is nice and juicy, but really I would just use any chicken meat you normally buy if it is easier. Make sure the chunks you cut it into are quite large so you get a good mix of meat to topping.

First we need to make our sauce which we will stick the breadcrumbs to, so combine the sour cream and the lemon juice in a small bowl, then stir in the worcestershire sauce and make sure they are all blended in really well together. Now add in the salt and pepper, celery salt, paprika and the garlic and again mix it up really well making sure there are no clumps of garlic of any of the powders sticking together.

Now start to preheat the oven to 350 degrees while you get a large baking tray ready with a bit of non stick cooking spray.

Then it is up to you where you put the breadcrumbs, I would opt for a large mixing bowl which should give you room to work, but a shallower pan of some sort may be easier for some people. Put the breadcrumbs into the bowl and smash up any clumps in there, then the process is to take a piece of chicken meat, dip it into the sauce you made and make sure all of it is coated well, then immediately put it into the bowl of breadcrumbs and roll it a few times so all the sauce is covered with the crumbs, then pop it straight onto the tray ready for the oven. Repeat that until you run out of crumbs, meat or sauce! Then put them into the oven to cook for about 50 minutes or until they are crisp and brown and the meat is cooked right the way through.

While they are cooking you have plenty of time to arrange some nice accompaniments and maybe a tasty dipping sauce for the chicken bits too.

Voila!

 

Devilish Mocha Ice Cream Pie Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

We’ve had a few strange recipes on the site so far, especially the angel cake with ice cream as a filling, and this is another delicious but strange one for you! This is a pie, but with ice cream as the filling and a delicious but crunchy crust that is about as far removed from pastry as you can get!

Ingredients:

What you need to do:

Ok I am not following the recipe exactly here by telling you this, but I think it is easier if you take the 2 pints of ice cream out now before you start doing anything so they can soften up, otherwise you are going to be waiting ages for that to happen later, just pop them on the side somewhere or in the refrigerator if it is a hot day.

Now take a small sauce pan and warm it up over a medium heat, then add the syrup in. Reduce the heat down and simmer it for 2 minutes to make it more fluid, making sure you stir it all the time so it doesn’t burn at the sides. Then grab a large mixing bowl, put the cereal in there and pour the syrup over the top of it. Yes I know the bowl will be a nightmare to clean afterwards but hey you can’t make an omelet without breaking a few eggs right! (or you could try adding the cereal to the sauce pan if you want instead). Mix those two things together well (use a spatula) so the cereal is completely covered in the syrup and there are no dry patches.

You need a 9 ince pie tin now which you very lightly butter up so you can get the pie out easily later, then pour the cereal/syrup mixture into the tin and use your spatula to spread it out evenly so it covers the bottom and goes up the sides to create a thing crust for the other ingredients to sit in. Once that is done pop it into the freezer for 30 minutes to harden up.

Once that is solid then take it out and grab your (hopefully) soft chocolate ice cream and spread it all over the bottom of the crust you made so you have a layer of chocolate ice cream, then back into the freezer it all goes to harden up for another 20 – 30 minutes.

While that is hardening though then grab the mocha/coffee ice cream you have going soft and pop all that into a new mixing bowl (not the sticky other one!). Mash it up a bit and then add the pecans into it and stir up it up well so they are nicely distributed throughout the ice cream. The once the chocolate ice cream has hardened up a bit then take the pie out and spread this ice cream/nut mix on top of that to form the last layer, then back intot he freezer it goes!

When you are ready to serve it then take it out, slice it up and add some whip topping to finish it off.

Voila!

Delicious Shrimp Stew Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Following on from our last recipe then we continue the seafood theme today with this tasty shrimp stew. It also contains halibut and crab meat so this is a nutritious and delicious stew to enjoy all year round. There are a lot of ingredients for this stew, but don’t be put off by that as the preparation is easier than a lot of dishes we’ve looked at with far fewer ingredients.

Ingredients:

What you need to do:

The biggest part of this recipe is preparing all the seasoning and flavors that go into the stew, the meat doesn’t take any preparation at all as long as the shrimp has been shelled and de-veined of course.

So grab a large soup pan or something similar and pop it onto a medium heat with the olive oil in. When the oil has heated up then add in the garlic, all the onion and green pepper, and then tenderize that by cooking it for 5 – 10 minutes until it starts to soften and brown a bit and all the lovely flavorsome juices come out of it (yum!).

Now put in the tomatoes and the tomato paste while it is still on the medium heat and stir it all together, then slowly add the red wine making sure you stir it well as you add it. After that you can add in the parsley, oregano, basil, salt and pepper to really give it some flavor.

Add the water to that mixture, give it a good stir and then while still stirring bring it to boiling point and then reduce the heat down and let it simmer without a lid on for a minute so it all stews together. Finally add al the meat into the mixture and give it a good stir so you don’t get any clumps of meat, then cover it with a lid and simmer it for 15 minutes, then remove the lid and simmer it for a further 15 minutes.

That should hopefully be ready to eat after that, but if you are unsure at all then make sure you cut open some of the meat and see if it is cooked right the way through, you can never be too careful with seafood! There I told you it was easy, now you have tasty seafood stew to enjoy.

Voila!

Mini Scallop Casseroles Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Seafood is generally thought of as healthy because it contains more Omega 3 than land based meat sources, so this scallop casserole recipe is tasty and healthy. Here we will actually make 6 small casseroles in foil dishes which you can then freeze and use when you need them.

Ingredients:

What you need to do:

The first step is to prepare the ingredients like mentioned above, so make sure the onion, green pepper and the celery stalks are diced up nicely before you begin. Then take a large saucepan and put all the scallops into it and cover them with cold or room temperature water, then put the saucepan over a medium heat. Once it is boiling nicely then remove it from the stove and drain off the water and put them to one side.

Now take a large skillet and put that over a medium heat with the butter/margarine in the middle of it. When the butter has melted then add the green pepper, onion and celery you prepared earlier and give that a good cook for 5 or 10 minutes until it starts to soften up and brown, stirring regularly to avoid burning, then take it off the heat.

The next step is to take a small mixing bol and add all the breadcrumbs into that along with the salt and pepper, and give it a good mix together with your hands or a wooden spoon. Then take a large mixing bowl and put the scallops and the vegetables you cooked into that and mix them up a bit, then add the breadcrumb mixture too and mix it up again so it is all nicely coated in breadcrumbs to give it some crunch.

Finally spoon that mixture out evenly into the 6 foil pans you have and allow it to completely cool off by leaving it for 30 minutes or so. Before you pop them into the freezer to store then pour a third of a cup of the light cream over the mixture in each pan, then wrap them up in aluminum foil and put them into the freezer.

When you want to eat one then take it out and while it is still wrapped in foil then pop it into a preheated oven at 450 degrees. After 45 minutes take it out and remove the foil, then sprinkle the top with some of the shredded cheese you have and put it back in for 15 minutes to finish off and melt the cheese. Make sure it is cooked all the way through before you start tucking in!

Voila!

Creamy Mushroom and Cheese Broccoli Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

This is a lovely recipe for broccoli in a creamy sauce. Add some chips to it and maybe a small portion of rice to mix in with that tasty sauce and you have a great to enjoy which is packed with flavor and also vitamins and minerals from the broccoli which is the main part of the meal.

Ingredients:

What you need to do:

Fill a large saucepan with water and add in the salt, then bring it to the boil and add in the broccoli (chopped up into medium-sized pieces). Simmer the broccoli for about 6 minutes, you don’t want to do it for too long or it goes soft and tasteless, then once it is cooked drain it well and leave it to one side while you work on the sauce.

Grab a large skillet and put it over a medium heat with the butter/margarine in the middle of it. Let the butter melt into a puddle and then add the chopped onion to it, plus drain the water off from the canned mushrooms and add them too. Cook them for about 5 minutes until the onion starts to get tender and brown a bit, and the mushrooms start to soften up as well, then take it off the heat and let it sit while we work on the next bit.

Now we are going to work on the sauce so grab a small saucepan and put it on a low heat with the mushroom soup in, then add the Velveeta cheese cubes into it too and give it a good stir. You want the cheese to melt completely so it is a cheese sauce rather than a sauce with lumps of cheese in! Make sure you stir it regularly so the cheese doesn’t burn, and then once the cheese has melted add the garlic salt and the pepper for taste and stir that in.

Take a casserole dish and put in the broccoli and the onions and mushrooms you cooked, plus drain the liquid from the water chestnuts and add them in too and mix it all up well, then pour the sauce over the top of all that making sure you give it a good coating. Then top that off with the shredded cheese and pop it into a preheated oven at 350 degrees for about 10 – 15 minutes until the mixture is warmed through and the cheese has melted nicely on the top, then serve with whatever accompaniments you want.

Voila!

Breakfast Rollups Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Do you fancy a tasty breakfast but would rather eat ‘on the go’ as you usually don’t leave enough time in the morning to do everything before work? Then we have you covered! I discovered this great breakfast recipe for what is basically a breakfast burrito that you can eat while walking to work or as the passenger in a car (not if you are driving!). The recipe also makes multiple burritos so you can either give everyone in your family one, or freeze the spare ones so you can reheat them on another day with just a few minutes in the microwave.

It is probably best to make all these in the evening and then just reheat them before work otherwise you will be late if you try to make all of these one morning!

Ingredients:

What you need to do:

The first thing we are going to need to do is cook the hash browns and the ham as they take the longest, so get a large skillet heated up with some olive oil in over a medium heat and then add the ham and hash browns into that. Make sure you keep stirring them and turning them to get both sides cooked nicely and keep going until they are just starting to brown, and I suggest you cut the hash browns up into small pieces as it cooks because it makes it easier to get a nice even ditribution of it later on..

While you are doing that then put the salsa into a mixing bowl and crack the 8 eggs into the bowl and mix that all together. Then once you are happy that the ham and hash browns are cooked nicely then add the egg mixture to the skillet cook that until the bottom has gone a nice light yellow color and turned into a fluffy sponge, then turn the whole thing over in the skillet to make sure the side that was on top is fully cooked too.

It is up to you when you add the cheese, you can either add it into the egg mixture when you are cooking it, or wait until this stage when you are making the tortillas to add it, the choice is yours but I would suggest doing it now so the taste doesn’t merge too much with the eggs and other bits.

Take one of the tortillas and place it flat somewhere, then cut up the egg mixture in the skillet and add about 4 tablespoons of it in a line down the center along with some cheese and then roll it up (fold part of the bottom in so the mxture won’t fall out, then roll from the side leaving the top open. Do that until you run out of the egg mixture or the tortillas.

You can eat them straightaway after that, or if you want to store any then wrap them in wax paper and place them in a freezer bag and freeze them. Then when you want to eat one take it out and unwrap it from the wax paper, then put it on a microwave safe plate and heat it for a few minutes until it is heated all the way through (you might have to unwrap the tortilla to check it is heated all the way through). Now you can have a warm, tasty and quick breakfast whenever you want.

Voila!

‘Have Me Later’ Chili Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

I am a huge fan of making things in bulk and the freezing them so you can get multiple meals out of them. It is so much easier to make large quanitities of something all at once while you have all the ingredients out and the recipe fresh in your mind, rather than having to make it on different days. The recipe below won’t create a huge amount of chili if you are feeding multiple people, but once you’ve made it once you can then adjust the ingredients to make as much or little as you need so you have some to store for later.

Ingredients:

What you need to do:

The first thing we need to do is prepare the meat, so put a large skillet on a medium heat and then add the meat and break it up and start it cooking. Add the chopped onions and minced garlic to the skillet and then cook it all until the meat is brown all the way through and the onions have gone soft and started to brown too. Then drain off any excess juice produced from that process.

Now grab a large saucepan and put the diced tomatoes, tomato sauce, chili powder, cumin and the salt and pepper into it and then give it a good stir to mix it all up well. Use a high heat to get it boiling quickly and then add the meat mixture you just cooked to it along with the chili beans, then reduce the heat down to low and let it simmer for an hour with a lid on so the meat gets infused with all the flavor, then remove the lid and cook for another 10 minutes to finish it off and it is ready to serve.

If you are going to freeze some of this then let it cool down for a few hours and then pour it into some freezer containers with lids on and freeze it. Then when you want some take it out and add about a quarter of a cup of water to a saucepan then put the block of chili in and heat it on a medium heat for probably 20 minutes or so until it is heated all the way through fully, make sure you stir it regularly so it is heated evenly.

The optional cornstarch and water is if the chili at any point seems too watery and you want to thicken it up, just add all that in and stir it in well and it should thicken it up for you.

Voila!

‘In a Snap’ Meat Loaf Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Some people don’t like meat loaf as they find it boring, but it is easy to make, easy to cook, and it keeps well so for me it is a great dish to make every once in a while. If you find the taste bland, or someone you are serving it to does, then either add some more ingredients to the recipe to give it more taste (like some garlic or some spices) or tell them to add their own sauces afterwards to add taste!

Ingredients:

What you need to do:

There really isn’t much to the recipe, the longest part of it is the cooking which takes a good hour and half to do fully.

Grab a large mixing bowl and crack the 2 eggs into it, then add the milk and beat that mixture together gently. Now add in the breadcrumbs and the salt and pepper (plus any other spices etc that you want to add at this point) and give that a good beat as well to mix it all up and avoid big clumps of salt or pepper cropping up when you eat it (not nice I can assure you!).

Now you need to get messy, add the meat to that mixture and get your hands in there and start to much the meat up well with the gooey mix of ingredients. Make sure you separate all the meat and give it a good coating of the liquid mixture. Then roll the meat up into a clump in the bowl and try to get as much of the liquid into that clump as possible.

Grab a 9 inch by 9 inch baking pan and spray some cooking oil around the edge so you can get the meat loaf out easily enough afterwards, then put the meat mixture in and push it down to fill the tin, and pour any extra liquid you have on top of it and allow it to seep into the meat.

That is pretty much it! Now just put the pan into a preheated oven at about 350 degrees and go find something to do while you wait an hour and a half for it to cook. Make sure you check it is cooked fully right through to the middle before you start cutting it up to serve.

Oh and if people think it is dry just add gravy to it!

Voila!

Manicotti My Way Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Today we are going to be making manicotti which is stuffed pasta tubes covered in a cheese sauce. There is a lot of confusion about the difference between manicotti and canneloni as the terms are often used interchangeably for dishes like this, but as far as I can tell manicotti uses the pasta shells we are going to be using below which are stuffed, whereas canneloni uses crepe wraps which are wrapped around the filling instead.

Ingredients:

What you need to do:

Grab a large skillet, put some olive oil into it and warm it up over a medium heat, then add in the chopped onion and the minced garlic and cook that for about 5 minutes just to release the juices from it, brown it a bit and make it more tender. Add the ham into the mix and cook for a minute or so just to get the juices into it, then take it off the heat and allow it to cool for 15 minutes before you add half a cup of Parmesan cheese to it and mix it all up together well.

Take the manicotti pasta shells you bought and cook them using the instructions on the box they came in (the cooking time will vary based on the product so it is important to use what they say), then drain them and allow them to cool a bit.

Now we move onto the cheesey sauce, so place all the butter into a large saucepan and set it on a medium heat to melt. Continue melting it until it start to foam and then slowly add the flour, stirring all the time. Keep stirring continuously and allow that mixture to cook for about 3 minutes until that starts to foam too, then slowly pour in the milk. Keep stirring it and it will start to thicken, when you see that happening stir in all the swiss cheese, keeping cooking for a minute or so and then take it off the heat and pour a quarter of the mixture into the skillet with the meat in and mix that all together.

Fill each of the shells with the ham mixture, making sure they have a good even amount each. Then grab a large baking dish and pour some of the cheese sauce into it to cover the base, then put all the shells side by side into that sauce, pour the rest of the cheese sauce over the top, then sprinkle the rest of the Parmesan cheese onto the top of that.

Preheat the oven to 350 degrees and cook for about 45 minutes. For best results I would cover the dish in tin foil for 30 minutes of that to stop the pasta shells drying out, then remove it for the last 15 minutes so it isn’t too soggy.

Voila!

Mouthwatering Plum Pie Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

I have to admit plums are not my favorite fruit to make either jams or pies with, I tend to prefer cherry (yum!), however this recipe might change my mind. We are going to be using ready made pie crust for this, although we did give you a recipe for how to make it a few days ago so if you are feeling brave you could have a go at making it all by hand!

Ingredients:

What you need to do:

Grab the plum slices and put them int a large mixing bowl, then sprinkle the lemon juice on top of them. In another bowl add the sugar, tapioca, cinnamon and the nutmeg and mix it all together well, then add the plums into the mixture and coat the slices of plum, you don’t want to crush the plums to make the whole thing into a paste, make sure you leave the slices intact to give the pie a nice texture. Now let that rest for 15 minutes and all the flavors seep together while you do the next part.

Now you need to grab the ready made pie crust you have, or the pie crust you made yourself and roll some out into a circle 11 inches in diameter and a good few millimeters thick. If your pie crust was in the freezer then make sure it is at room temperature before you try this, you should take it out of the freezer 30 minutes before you need it at least really, and make sure you put flour on the area where you are going to roll the pie crust out too so it doesn’t stick.

Lay that 11 inch circle into the 9 inch pie dish and gently push it down all around so it touches the bottom and sides, but don’t be aggressive with it or you’ll have thin areas which will burn or leak. Now roll out a 10 inch circle of pie crust, add the filling to the center of the first crust and spread it out evenly, dot the butter onto the filling so it will melt into it, and place the second pie crust over the top of the filling. Crimp the edges of the two crusts together (make it as neat of messy as you want!) and then cut off any excess.

Now you come to most important bit, you need to make some slits in the top crust to release steam as it cooks, so make about 4 cuts into the top crust, all the way through into the filling, if you don’t do that you could end up with a mess!

Preheat the oven to a toasty 425 degree, pop the pie in and bake it for about 45 minutes, or until the top if nice and golden brown but not burnt. Take out, leave to cool for 15 minutes, then remove it from the dish and start slicing it up and serving it with a nice dollop of ice cream!

Voila!

Meatball Mayhem Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

You just have to love meatballs They are little balls of taste and yumminess and they are so easy to make and cook that they make a great meal pretty much any time. The recipe below is for home made ones so they are even tastier and a lot more healthy than the ones you get from the supermarket which are full of god knows what.

This recipe is just for the meatballs and a thick sauce though, so once it is done have some chips and vegetables ready and you have one delicious meal ready to go!

Ingredients:

What you need to do:

The meatballs are really easy to make, just grab yourself a large mixing bowl and put the two types of ground meat into it and mix them together by hand (don’t be afraid to get stuck in there!). Now add in the slightly beaten egg (so the yolk and the egg white have mixed together) and the celery salt, nutmeg, allspice, 1 cup of the cooked rice to bind it all together and half a cup of that cheese to give it some extra taste, then mix all that together well. Now take the mixture out and form it using your hands into meatballs on a baking tray. Don’t make them too big as they won’t cook through to the middle, think golf ball size not tennis ball!

Preheat the oven to 350 degrees and cook them for about 25 minutes until they are nicely browned and cooked all the way through.

While they are cooking move onto the sauce which is made by grabbing a new mixing bowl or washing the old one (so you don’t get raw meat into the sauce!) and then putting in the remaining cheese, the can of soup and the milk, plus the garlic, Parmesan cheese and the rest of the rice. Then give that a good mix up making particularly sure there are no clumps of garlic in there to catch people out!

Once the meatballs have cooked then pop them into a baking dish, then pour the sauce over them and put them back in the oven to warm the sauce up for 10 – 15 minutes, then take it out and it is ready to serve with whatever accompaniments you have prepared.

Voila!

Mini Meat Muffins Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

Today we look at how to make adorable little meat muffins. It is up to you how you want to use these, you could put two on a plate with some accompaniments and make a tasty and different meal, or you could have these as a funky starter, or even leave them to cool and then take them to work as a tasty snack. They give you a dose of protein and carbohydrates so they are a fantastic snack which will leave you feeling full for hours afterwards.

Ingredients:

What you need to do:

This is quite an easy recipe really. Crack the egg into a large mixing bowl being careful not to get any shell into it! Then beat it slightly so it is mixed well, now stir it continuously while adding in the milk and the breadcrumbs. Add the salt and pepper to taste, personally I prefer a bit more pepper and a bit less salt, but try it with the quantities above and see what you think of that first.

Now is the messy part, add in the ground meat and mix it up well by hand so it turns into one meaty mess. Make sure there aren’t any sections of meat which don’t have any of the mixture on them.

Now preheat the oven to 350 degrees and while that is heating grab a muffin tin and spray each section with some non stick spray so you can get them out easily afterwards. Fill as many of the sections as you can with the meat mix, and if you have any spare liquid in the bowl afterwards I’d just pour that evenly onto the meat muffins so they all have a good coating of it, or brush it onto the top if you want.

Bake them for 35 – 40 minutes, then remove the tin and allow it to cool for 10 minutes before you pop them out onto a wire rack to cool further. If you want to eat them straightaway then either use a meat thermometer to make sure the middle is cooked or cut each one open first as this is not a normal muffin! If you don’t want to eat them straightaway then wrap each one in aluminum foil and pop them into the freezer, then once you get them out bake them for 30 minutes in that foil to defrost and warm them, then take them out of the foil and bake for another 5 – 10 minutes to remove any moisture and finish them off.

Voila!

Peppermint Angel Cake Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

We have a real treat for you today, we’re going to use some standard angel food cake mix, but we’re going to give it a twist by cutting it into layers and cramming the space inbetween with yummy peppermint ice cream, nuts and cookies! This is a dessert you should serve from the freezer and makes a wonderful dessert in the summertime.

Ingredients:

What you need to do:

The first part of this recipe is the hardest. Grab your pack of the cake mix and follow the directions on the back of it (you usually just add water and whisk for a minute, but check on your specific pack). Then pour the mixture into an un-greased 10inch tube pan, or if you don’t have one of them you’ll have to chance it in a loaf pan or a bundt pan or something like that. Then follow the instructions on your packet again to cook it, it usually needs about 35 minutes though on the lowest shelf of the oven at 375 degrees. The top of the cake should spring back when you gently press it when it is cooked fully.

When it is fully cooked then take itout and invert the pan straight away to stop the cake collapsing on itself, and leave it to cool for an hour before you try to remove it. Then remove it from the pan and cut it into three piece horizontally (not vertical slices!).

Now you should have your peppermint ice cream and hopefully it should be soft as you left it out while you were preparing the cake right? So stick all of that into a mixing bowl and smush it up, then add in the crushed cookies and the pecans and mix it all up together. If the mixture is quite liquid then pop it back in the freezer for 10 minutes to harden up, you want it creamy so it can be spread easily, but not liquid so it will melt easily.

Now cut some aluminum foil, enough to cover the whole cake once you have finished, then place the bottom piece of the cake onto it. Spread out a third of the ice cream mixture onto it making sure you cover it nice and evenly. Then put the next slice onto that and repeat the process, then finally put the top on and cover the top with the remaining third of the delicious peppermint mixture.

Wrap it all up in the foil now and pop it into the freezer for 2 hours to finish it off, then bring it out and serve! To stop the ice cream melting and ruining it then only take out as much as you need, cut some slices from it and then put the rest back in the freezer. This is also best served after about 10 minutes just to takthe edge of the coldness of the cake, and to give the ice cream a chance to sofen up.

Voila! One unusual but tasty and lovely treat!

Pepperoni Spaghetti Bake Recipe

*all images for illustration purposes only, they do not show the finished recipe unless stated.

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

This is a recipe for a delicious pepperoni spaghetti bake. You get the beef and tomato sauce like in a spaghetti bolognese but you also get some some pepperoni to add some extra flavor, and some lovely cheese on top too. This is one meal that everyone in your family is going to enjoy, although it is probably packed full of calories so avoid this one if you are on a diet!

Ingredients:

What you need to do:

The first thing you need to do is cook the spaghetti, so make sure it is snapped into small pieces so it is easier to work with, then bring a large pot of water to the boil and pop it in. Cook that was as long as the packet says (some types need longer than others) and then drain and rinse it once it is finished.

While that is cooking then get the ground chuck steak and put that into a large skillet over a medium heat, make sure you break up the meat so it cooks evenly, then while that is cooking add in the chopped onion and the pepper and mushrooms. Cook it all until the meat has browned and the onion has too, then drain off any excess fat and fluids that have come out during cooking. Now add in the pasta sauce, tomato sauce and the lovely Italian seasoning. Stir them all together well and leave that mixture to simmer for about 15 minutes.

Now we are going to give the spaghetti some more substance, so put the eggs and the milk into a large bowl and blend them together well, then add in the cooked spaghetti and mix it all up together (now you see why we needed it breaking up!).

Find a baking dish big enough for all this, then pour half of that spaghetti mix into the bottom it (give the dish a coating of cooking spray first if you want to stop it stiking badly) and spread it out, then add half the meat mix onto that and spread it out, then repeat again for each part so you have used all the ingredients up.

Preheat the oven to 350 degrees and pop the dish in covered in aluminum foil to stop it drying out, leave it for 45 minutes to warm right the way through, then take it out and layer the cheese and the pepperoni onto the top of it, then finish it off with about 15 minutes more in oven.

Voila!

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