Caramel Apple Crumble Cheesecake

INGREDIENTS

Serves: 12
Crust:
2 cups graham cracker crumbs
⅛ cup brown sugar
⅓ cup butter, melted
Filling:
16 ounces cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced
Topping:
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Caramel sauce

PREPARATION

1. Preheat oven to 350°F/180°C.
2. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes.
3. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top.
4. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes.
5. Drizzle on caramel sauce.
6. Enjoy!

Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Cheesy Baked Hash Brown Patties

Serves: 9

INGREDIENTS

4 red potatoes
½ cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
¼ cup chives, chopped
1 tablespoon garlic salt
1 teaspoon oregano
½ teaspoon pepper


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Peel and grate the potatoes.
3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
4. Strain or squeeze potato shreds and transfer to a large bowl.
5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!

Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Save & Bake Chocolate Chip Cookie Dough

INGREDIENTS

Serves 30
2 cups butter, melted
2 cups packed brown sugar
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
4 cups chocolate chips


PREPARATION

1. Preheat oven to 375°F/190°C.
2. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking soda, folding the mixture until it forms a smooth dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve!
7. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
8. Wrap the tray with cling wrap, then freeze for up to one month.
9. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F/190°C.
10. Enjoy now and later!

Cheesy German Bread Bowl (Flammkuchen)

INGREDIENTS

Servings: 4
1 loaf dark sourdough bread
1 ½ cups sour cream
½ red onion, diced
3 pieces bacon or pancetta, cubed
2-3 tablespoons butter
1 cup gruyère cheese, grated
Pepper to taste


PREPARATION

1. Preheat oven to 480°F/250˚C.
2. Fry the bacon and the onions in a pan.
3. Mix fried onions, bacon, and sour cream in a bowl and season with pepper.
4. Cut off the top of the bread and remove the inside with a spoon.
5. Fill the bread with the sour cream mixture and cover with gruyère cheese.
6. Spread butter on the leftover bread, cut into thick chunks, and place on a
baking tray together with the bread bowl.
7. Bake for 15 minutes or until the bread is crispy and the cheese golden brown.
8. Enjoy!

Honey Garlic Chicken Wings

INGREDIENTS

Serves 6
½ cup flour
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
2 pounds chicken winglets and drumlets
Oil for frying, enough to fill the pan with ¼ inch of oil
Honey Garlic Sauce
1 tablespoon butter
1 tablespoon garlic
1 tablespoon ginger
½ cup soy sauce
5 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame seeds
Scallions



PREPARATION

1.Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture.
2.Pour ¼ inch of oil into a shallow pan, and bring it to a medium high heat.
3.In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel.
4.Over medium-high heat, melt the butter and add the garlic and ginger.
5.Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally.
6.Add the fried wings directly into the sauce pan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds.
7.Serve with scallions on top & enjoy!

Brazilian Chicken Croquettes (Coxinha)

INGREDIENTS

Serves 9 - 12
For the filling:
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
2 cups cooked shredded chicken
½ teaspoon paprika
Salt to taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped
For the dough:
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
Additional ingredients:
Eggs
2 cups panko bread crumbs
Oil for frying



PREPARATION

1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Cinnamon Sugar Pretzel Bites

INGREDIENTS

Servings: 24 bites
For the bites:
2 ½ cups warm water
2 ¼ teaspoons instant yeast (1 packet)
1 teaspoon salt
2 tablespoon melted butter
1 tablespoon brown sugar
4 cups flour
3 eggs
For the baking soda bath:
9 cups of water
½ cup baking soda
For the cinnamon sugar coating:
¼ cup melted butter
¾ cup sugar
3 teaspoons cinnamon
For the cream cheese dip (optional):
4 ounces cream cheese, room temperature
¼ cup butter, room temperature
½ teaspoon vanilla extract
1 ½ cups powdered sugar



PREPARATION

Dissolve yeast in warm water in a large bowl. Stir together minute until mostly combined.
Add salt, sugar, butter and stir to combine.
Add flour, 1 cup at a time, until dough is thick and no longer sticky. Poke dough with finger. It should bounce back.
Flour a surface and knead dough for 3 minutes until it forms a smooth ball.
Place dough in a lightly oiled bowl, cover and let rest for 30 minutes.
Preheat oven to 425ºF/ 220ºC.
Bring 9 cups of water to a boil and add ½ cup of baking soda.
Pull bite sized pieces from large dough ball and drop into the baking soda bath. Boil 25 seconds.
Remove dough bites from baking soda bath and place on a well oiled baking sheet
Beat together your eggs and brush over each pretzel bite.
Place in oven and bake 15 minutes or until pretzel tops are golden brown
Combine sugar and cinnamon in a small bowl.
Dip each pretzel bite into melted butter then roll in cinnamon sugar mixture.
To make the cream cheese dip, combine butter and cream cheese and blend until smooth. Add powdered sugar and vanilla and stir.
Enjoy!

Garlic Parmesan Chicken Pasta Bake

INGREDIENTS

Servings: 12
6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish


PREPARATION

1.Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.

2.Add flour and stir.

3.Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.

4.Grease a 9×13 pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese. 

5.Cover with foil and bake for 40 minutes at 400°F/205°C.

6.Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown. 

7.Serve with chopped parsley as garnish. 

8.Enjoy!

Upside-Down Banana Bread

INGREDIENTS

Servings: 6-8
4-5 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 Tbsp. ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2-3 bananas, sliced
Vanilla ice cream


PREPARATION

Preheat oven to 350°F/175°C.
In a large bowl, mash the ripe bananas.
Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
Add the flour and mix until the batter has no large pockets of flour. Set aside.
In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
Bring up the heat to medium, cooking until the mixture starts bubbling.
Remove the caramel from heat and pour into a greased 9×9 baking pan.
Lay the banana slices evenly on top of the caramel.
Spread the banana bread batter on top.
Bake 40-50 minutes.
Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
Slice, then serve with vanilla ice cream.

Salmon Wellington

INGREDIENTS

Serves 2
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten


PREPARATION

Preheat oven to 425°F.
In a pan over medium heat, melt butter.
Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry.
Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!

Mint Chocolate Chip Cheesecake Brownies

INGREDIENTS

Servings: 12
Cheesecake:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips
Brownie:
½ cup flour
1 cup sugar
⅓ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, melted
2 eggs


PREPARATION

1.Preheat oven to 350°F/180°C

2.For the cheesecake, in a bowl, beat the cream cheese until smooth.

3.Add sugar, egg, mint extract, and food coloring, and beat until smooth. 

4.Fold in the chocolate chips. Set aside.

5.For the brownie, in a separate bowl, whisk the dry ingredients until combined.

6.Add the butter and eggs, and beat until smooth.

7.To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture. 

8.Bake 25 - 30 min.

9.Enjoy!

French Toast Four Ways

Servings: 2-3 for each recipe (8-12 altogether)
First things first, you’ll want to make an egg wash for all the toasts

INGREDIENTS

4 eggs
1 cup milk
1 tbsp. Vanilla
1 tbsp. Cinnamon

PREPARATION

1. Wisk all ingredients together in medium-large bowl to create egg wash





INGREDIENTS

4 slices sandwich bread
2 cups blueberries, raspberries, and blackberries
2 tbsp. lemon juice
⅓ cup granulated sugar
Confectioners sugar (for garnish)

PREPARATION

1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce
3. Dunk bread in egg wash,
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes
5. Lay out slices and spread compote in between each slice then on top
6. Garnish with confectioners sugar



INGREDIENTS

4 slices bread
3/4 cup half-and-half
4 graham crackers, crushed
1 tbsp. butter
2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;)
2 tbsp. marshmallow fluff
Mini marshmallows, for garnish
Mini chocolate chips, for garnish
Chocolate syrup, for garnish

PREPARATION

1. Crush graham crackers into crumbs
2. Dunk bread in egg wash,
3. Cover in crumbs until covered
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Once you flip them over once spread fluff on one slice and melted chocolate on the other
6. Press slices together and stack
7. Garnish with mini marshmallows and chocolate syrup



INGREDIENTS

4 oz cream cheese, warmed up for spreading
2 tsp. vanilla extract
2 tbsp. lemon juice
1 ½ cups diced strawberries, divided
3/4 cup heavy cream (optional)
1 tbsp. cinnamon
1 tbsp. granulated sugar
Maple syrup, for serving

PREPARATION

1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional)
2. Take 2 slices of bread and spread mixture on both
3. Press sliced strawberries on both slices & press together
2. Dunk in egg wash
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Stack and garnish with strawberries and confectioners sugar
6. Add maple syrup to preference



INGREDIENTS

4 oz cream cheese, softened
2 tsp. vanilla extract
1 tsp. nutmeg
1 tbsp. butter
¼ cup heavy cream
3 tbsp. Cinnamon
2 tbsp. Brown sugar
1 tbsp. granulated sugar (for garnish)

PREPARATION

1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream
2. Dunk 2 slices of bread in egg wash
3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid

Grab And Go Breakfast Muffins

INGREDIENTS

Servings 6 large muffins
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
7 eggs
1 ¼ cup buttermilk
3 tablespoons butter, melted
1 cup sour cream
1 cup bacon, cooked and chopped
1 cup green onion, chopped
1 ½ cup cheddar cheese, shredded, divided

Other equipment needed:
6 cup large muffin tin


PREPARATION

1. Preheat oven to 350˚F (175˚C). Grease a 6 cup large muffin tin.
2. In a large mixing bowl whisk together flour, sugar, baking powder and salt. Set aside.
3. In a medium mixing bowl whisk together 1 egg, buttermilk, melted butter, and sour cream.
4. To the dry ingredients, fold in the wet ingredients, cooked bacon, green onion and 1 ¼ cup of the cheddar cheese until just incorporated.
5. Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop.
6. Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg.
7. Crack an egg into each of the wells of batter.
8. Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk. Be careful not to apply too much pressure while dropping above the yolk or it may break.
9. Top each muffin with remaining ¼ cup of cheddar cheese.
10. Bake in preheated oven for 25-30 minutes
11. Remove from oven and allow to set 5 minutes before removing from pan.
12. Best served warm. Store leftovers in the refrigerator. Enjoy!

Mini Strawberry Rhubarb Cobbler With Buttermilk Cream Cheese Biscuits

INGREDIENTS

Servings: 12 mini cobblers
3 cups strawberries, chopped
3 cups rhubarb, thinly sliced
1 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
½ lemon, juiced
½ tsp cinnamon
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoons baking soda
1 teaspoon salt
4 ounces cream cheese, cold and cubed
4 tablespoon butter, cold and cubed
Other equipment needed:
12 jam jars


PREPARATION

1. Preheat oven to 450˚F (230˚C).
2. In a medium mixing bowl combine strawberries, rhubarb, sugar, flour, slurry of cornstarch and lemon juice, and cinnamon. Set aside.
3. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cream cheese and butter and cut it into the dry ingredients until it reaches a “sandy” consistency but large pieces of cream cheese and butter remain.
5. Add buttermilk and mix together with a wooden spoon until the dough start to come together.
6. Flip out onto a floured surface and knead the dough until it comes together.
7. Roll the dough out and fold it in on itself, repeat this process several times (this will help create flakey layers of the biscuit)
8. Roll the dough out once more and using a jam jar, cut out 12 individual biscuits.
9. Place 12 jam jars into a large roasting tray.
10. Fill each jar about halfway with the strawberry rhubarb filling.
11. Top each jar with a biscuit and brush with additional buttermilk and coarse sugar
12. Pour 2-3 cups of water into the baking tray to create a water bath, coming roughly halfway up the side of the jam jars.
13. Bake in a preheated oven for 20-25 minutes, until the biscuits are browned and cooked through.
12. Remove from oven, and allow to cool slightly before serving. Enjoy!

Eton Mess Sponge

Servings: 9

INGREDIENTS:
140g caster sugar, plus 1 tbsp extra for coating
140g unsalted butter
3 eggs, beaten
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100g crushed meringue
Pinch of salt
200g strawberries
75g icing sugar
250ml double cream


INSTRUCTIONS:
1. Pre-heat the oven to 180°C and line a 6x10 inch square tray with greaseproof paper.
2. Cream the butter and caster sugar together until light and fluffy. Add the beaten eggs to the batter along with the vanilla extract and mix again to combine.
3. Add the flour, baking powder and 50g of the crushed meringue and gently mix together. Pour into the prepared tray.
4. Cut 3 strawberries in half. Place evenly on top of the mixture and then sprinkle with the remaining tablespoon of caster sugar. Bake for 25-30 minutes.
5. Once done, leave the cake to cool on a cooling rack. Slice up the rest of the strawberries and prepare the topping by whisking the icing sugar and double cream together.
6. Spread on top of the cake and scatter on the sliced strawberries and remaining 50g of crushed meringue.

Chilli Key Lime Pie

Servings: 4-6

INGREDIENTS 
150g melted butter, plus extra for greasing
350g digestive biscuits
1 teaspoon cayenne pepper, plus more for topping
3 egg yolks
1 lime for zesting, plus extra for topping
400ml condensed milk
150ml lime juice (6-8 limes juiced)
2 jalapeño chillies (seeded and finely chopped)
300ml whipping cream


PREPARATION 
1. Preheat oven to 170°C
2. Crush the digestives in a food storage bag with a rolling pin and pour crumbs into a large bowl. Add cayenne pepper and melted butter and stir to combine.
3. Transfer into a greased springform pan and press down to form an even layer. Push up against the sides to create a crust. Bake for 10-15 minutes until lightly browned then allow crust to cool.
4. Whisk together three egg yolks and the zest of one lime. Add the condensed milk and lime juice and mix.
5. Add the jalapeño chillies and mix one more time.
6. Pour into cooled biscuit base and cook for 10-15 minutes or until the filling has a slight jiggle.
7. Cool and refrigerate for 2-3 hours.
8. Carefully remove the outer piece the springform pan. Spread the whipped cream on top evenly, then sprinkle cayenne pepper and lime zest over the cream.
9. ENJOY!

Breakfast Enchiladas

INGREDIENTS

Servings: 4-5
Cheese sauce:
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Enchiladas:
1 lb. package hot ground pork sausage
2 tablespoons butter or margarine
2 onions, diced
Green pepper, diced
2 tbsp. chopped fresh cilantro
7 large eggs, beaten
Salt
Pepper
5 8-inch flour tortillas
1 jalapeño, diced
Cherry tomatoes, halved



PREPARATION

1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened
3. Add shredded cheddar and shredded jalepeño
4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.