3 Ingredient Mint Chocolate Fudge
I have hundreds of recipes in my recipe collection. The ones I will make over and over are the ones that are fail-proof, easy, and quick - mostly because I will find some way to mess it up! So, take it from me - this fudge couldn't be easier to make, and I also should mention that you don't even have to use the stove. This fudge is made in the microwave!! This fudge is perfect as-is, or throw on some decorative sprinkles and make these a cute gift for any holiday! You probably should plan on…
HAM & EGG QUICHES Makes 6. These are faaabalish! • 6 ham-off-the-bone round slices • 6 eggs • 1 tbsP. Gourmet Garden Parsley • 1 cup grated cheddar cheese Preheat oven 180°C/360°C. Line 6 large non-stick muffin cases with ham. Beat eggs, add parsley and season with sea salt and pepper. Mix before pouring into ham lined muffin cases. Sprinkle evenly with cheese. Bake for 20 minutes or until golden and set.
CHOCOLATE BALLS Great for Kid's Parties. Makes 32. 250g (9 oz.) pkt sweet biscuits, crushed 4 tablespoon cocoa powder 400g / 14oz can condensed milk ½ cup desiccated coconut Mix crushed biscuit, cocoa and condensed milk together to make a sticky consistency. Using a generous teaspoon of mixture, roll into balls and cover in coconut. Chill before serving. These can also be frozen. TIP: Remove from freezer straight into the lunchbox, by morning tea they are ‘just right’ to eat.
LITTLE LEMON CHEESECAKES 250g (8.8 oz.) cream cheese, softened 280g (9 oz.) jar lemon butter (curd) 8 round, crunchy cookie Line 8 holes of a muffin tray with paper muffin shells and place a cookie (I used buttersnap) flat side up in each. Using an electric mixer, beat cheese until creamy, then add lemon butter, mixing until smooth. Spoon mixture onto cookies and freeze for 2-3 hours or until firm. 5 minutes before serving, remove paper and serve decorated with fresh seasonal berries…
BEEF STIR FRY Serves 4. 500g (1/2 lb.) lean cut beef strips 3 tbsp. sesame oil 1 cup BBQ sauce 2 spring onions, sliced thinly. Marinate beef in Bbq sauce for 4 hours or overnight in the fridge. Heat oil in a hot wok or frying pan. Add beef and cook on a hot temperature for 2 minutes then reduce heat. Add onions, cover and simmer for 5 minutes. Hint: Don’t cook meat as it comes straight from the refrigerator. It's best restored to room temperature to maximise tenderness.
SAVOURY FRITTERS Makes 10. 1 put two-minute chicken noodles 4 eggs, lightly beaten 2 shallots, finely chopped 2 slices rindless bacon, chopped and lightly fried Cook noodles (without flavouring) then drain. Combine noodles with flavour sachet, eggs, shallots and bacon. Place egg rings in a non-stick fry pan and spoon enough mixture to fill the ring, cook on both sides until golden.
EASY M BARS Makes 20. These will become part of your regular recipe repertoire. 250g (9.oz) pkt arrowroot biscuits (Graham Cracker Cookies, Animal cookies) 400g (14 oz.) can condensed milk 1 cup M & Ms Preheat oven to 160°C. Line a baking tray with baking paper. Blend the biscuits in a blender. Add the remaining ingredients and combine well. Scrape the mixture into a baking pan. Bake for 20 minutes. When cooled, cut into bars.
PUMPKIN AND LENTIL CURRY Recipe shared by Susan Hay - yummy! Serves 4. 2 tbsp. red curry paste 400ml can coconut milk 250g (half a lb.) pumpkin, peeled and chopped 1 cup green lentils In a non-stick frying pan, add paste and fry over medium heat until fragrant. Pour in coconut milk and 1/2 cup of water and mix to combine. Add Pumpkin and simmer for 25 minutes or until almost soft. Add lentils, cover and simmer until soft. Optional: Serve with rice.