Strawberry Cheesecake Old-Fashioned Donuts

INGREDIENTS

Donut
4 ounces cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup strawberries, chopped
1½ cups pancake mix
1 cup flour (plus extra for dusting)
Vegetable oil for frying
Frosting
4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk


PREPARATION

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF/180ºC.
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!

Baked Garlic Parmesan Chicken Wings

INGREDIENTS

Serving Size: about 20 wings
2 pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/3 cup grated parmesan cheese
4 garlic cloves, finely minced
1/4 cup tablespoons olive oil
1/4 cup fresh chopped parsley


PREPARATION

1. Preheat oven to 300ºF
2. In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
3. Transfer wings on to a baking sheet, bake for 20 minutes. Then increase the oven temperature to 425ºF, bake for 15 more minutes.
4. While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
5. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil mixture.
6. Serve immediately. Enjoy!

Mini Pizza Bites

 INGREDIENTS

Servings: 12
1 ½ cups marinara sauce
1/3 cup parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon oregano
3/4 teaspoon salt
8 ounces shredded mozzarella
Mini pepperonis
4 8-inch flour tortillas


PREPARATION

1. Preheat oven to 425F/218 C.
2. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
3. Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
4. Fit tortilla circle into each of 12 muffin tins
5. Scoop 1 tablespoon pizza sauce into each muffin tin.
6. Sprinkle with mozzarella cheese
7. Top with mini pepperonis
8. Place into oven and bake for 10-12 minutes, or until cheese has melted.
9. Serve immediately.

Crunchy Taco Cups

INGREDIENTS

Servings: 12 taco cups
1 pound lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas


PREPARATION

1. Preheat oven to 375º F.
2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a standard size muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
10. 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.

Sticky Garlic Chicken Bites

Servings: 2

INGREDIENTS:
2 chicken breasts
1 egg, beaten
100g panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)


PREPARATION:
1. Preheat oven to 200°C/400°F
2. Cut the chicken breasts into small bite-size pieces and season with salt and pepper
3. Dip chicken pieces into egg mixture then coat with panko
4. Bake 20 minutes until golden brown and cooked through
5. Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat
6. Toss chicken bites in sauce until thoroughly coated
7. Serve immediately with chopped spring onion and sesame seeds
8. ENJOY!