Pizza Puff Pinwheels

Posted on August 14, 2013 by Kneeknee

Pizza Puff Pinwheels

Ingredients

375g pack ready rolled puff pastry, thawed if frozen
6 tbsp ready made pasta sauce (not too chunky)
100g wafer thin ham
100g mature cheddar, grated
1 egg, beaten
1 tsp dried oregano or mixed herbs

Method

Preheat oven to fan 180C/conventional 200C/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Recipe source…..www.bbcgoodfood.com

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Hash Brown Casserole

Posted on August 13, 2013 by Kneeknee

Hash Brown Casserole

I used frozen hash browns but if you wanted to do the work I’m sure 2 pounds of diced potatoes would work just as well. This Cracker Barrel’s Hash Brown Casserole is very simple to make and is delicious. We had left over’s so I froze some of it to take to work with me; it freezes just great.

Ingredients

2 lbs frozen hash browns

1/2 cup margarine or 1/2 cup butter, melted

1 (10 1/4 ounce) can cream of chicken soup

1 pint sour cream

1/2 cup onion, peeled and chopped

2 cups cheddar cheese, grated

1 teaspoon salt

1/4 teaspoon pepper

Directions

1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

2. Mix the above ingredients together, separate the cheese so you have enough left to garnish the top. Place in prepared pan and bake for 45 minutes; remove from the oven and garnish the top with the remaining cheese. Then place back in the oven and bake until brown on top.

Recipe source…..cullyskitchen.com

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Kentucky Style Fried Chicken

Posted on August 12, 2013 by Kneeknee

Kentucky Style Fried Chicken

Make a Kentucky style fried chicken recipe if you want to give your family the authentic flavor and texture of extra crispy fried chicken. This Kentucky style fried chicken recipe is one of the best southern recipes to make and the results are amazing. Serve it with coleslaw and mashed potatoes or French fries for an authentic Kentucky dinning experience.

Ingredients –

1 whole fryer chicken, cut up into 8 pieces
Kentucky Fried Chicken marinade
6 to 8 cups shortening
1 cup milk
1 beaten egg
2 cups all purpose flour
⅛ teaspoon paprika
⅛ teaspoon baking powder
⅛ teaspoon garlic powder
¾ teaspoon MSG
2 ½ teaspoons salt
¾ teaspoon pepper

Preparation:

Preheat the shortening in a deep fryer to 350 degrees F.

Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours.

Mix the milk with the egg in a bowl.

Combine the other dry ingredients in another bowl.

Drain the marinated chicken on paper towels.

Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.

Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.

Stack the chicken on a plate until each piece is coated.

Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.

Fry 4 pieces of chicken at a time until golden brown.

This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.

Drain the chicken pieces on wire racks for 5 minutes and serve hot.

(Serves 3)

Recipe source…..www.southernfriedchickenrecipe.com

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Chocolate Raspberry Trifle

Posted on August 8, 2013 by Kneeknee

Chocolate Raspberry Trifle

Ingredients

2 cups (500ml) roseacute; wine
85g packet cherry-flavoured jelly crystals
300g chocolate cake, cut into
3cm pieces
1/4 cup (60ml) sweet sherry or
raspberry liqueur
2 cups (500ml) thick custard
300ml thickened cream
250g fresh raspberries
cocoa powder, for serving

Preparation method

1. Bring 1 cup of the wine to the boil in a small saucepan; stir in the jelly crystals until dissolved. Stir in remaining wine. Pour the jelly mixture into a shallow metal container. Refrigerate until jelly is almost set.2. Place the cake in a 3-litre (12-cup) glass serving bowl; sprinkle with the sherry. Spoon the jelly over the cake. Top with the custard; refrigerate for 6 hours or overnight.

3. Just before serving, beat the cream in a small bowl with an electric mixer until soft peaks form. Decorate the trifle with raspberries and spoonfuls of whipped cream.

4. Dust the cream with a little sifted cocoa.

Not suitable to freeze.

Recipe source…..food.ninemsn.com.au

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Lemon Blueberry Yogurt Loaf

Posted on August 4, 2013 by Kneeknee

Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf

Ingredients:
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

Preheat your oven to 350 degrees F. Grease and flour the bottom and sides of one 9 x 5-inch loaf pan.

In a medium bowl, sift together the 1 1/2 cups flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly add the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before transferring the loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

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Breakfast Smoothie Three Berries

Posted on August 3, 2013 by Kneeknee

Breakfast Smoothie Three Berries

For a refreshing, sweet treat any time, try this delectable berry shake. We love it for an after dinner, sitting-on-the-porch beverage, but it’s great as a breakfast smoothie too.

Serves: 4

Preparation Time: 5 min

Ingredients

2 cups strawberries, frozen, unsweetened
1 1/4 cups skim milk
1/3 cup raspberry jam
1/4 cup blueberries, frozen, unsweetened
2 ounces lowfat Neufchatel cheese, cut up

Instructions

1. Place the strawberries, milk, jam, blueberries, and Neufchatel cheese in blender container; cover and blend until smooth.

2. If necessary, add more milk to make mixture the desired consistency.

3. Pour into 4 glasses.

4. Garnish with fresh strawberries, raspberries, and blueberries. Serve immediately.

Recipe Source…..www.recipelion.com

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Cinnamon Breakfast Rolls

Posted on July 31, 2013 by Kneeknee

Cinnamon Breakfast Rolls

Everyone loves cinnamon rolls, whether for breakfast, lunch, or just a snack. These are simply divine! Serve them up with a tall glass of milk and enjoy.

Serves: 12

Cooking Time: 25 min

Ingredients

1/2 cup quite warm milk
1 teaspoon salt
1 tablespoon sugar
1 package yeast
1 egg
2 tablespoons shortening
2 1/2 cups flour
3 tablespoons butter, melted
1 tablespoon ground cinnamon
2 tablespoons brown sugar
1 1/2 cups powdered sugar
2 tablespoons milk

Instructions

Preheat oven to 400F degrees.
Combine the 1/2 cup of warm milk, salt, sugar, yeast, egg, shortening and flour and knead.
Roll out into a 12″x7″ rectangle.
Combine butter, cinnamon, brown sugar, powdered sugar, and the 2 tablespoons of milk.
Spread the dough rectangle with half the mixture.
Roll up the long way and cut 12 rolls.
Place in a 9″ round pan.
Let rise 25-30 minutes.
Bake 20-25 minutes at 400F degrees.
While still warm, frost with the other half of the cinnamon mixture.

Recipe source…..www.recipelion.com

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Bread and Butter Pudding with Banana and Almonds

Posted on July 30, 2013 by Kneeknee

Bread and Butter Pudding with Banana and Almonds

Ingredients

300ml thickened cream
300ml milk
6 eggs, beaten lightly
¾ cup (165g) caster sugar
1 teaspoon vanilla extract
50g butter
8 slices white bread
2 small (260g) bananas, sliced diagonally
1⁄3 cup (55g) sultanas
¼ cup (80g) apricot jam
¼ cup (20g) flaked almonds

Preparation method

In a large mixing bowl, combine cream, milk, eggs, sugar and vanilla.

Butter the bread and trim off the crusts. The bread can be cut into rectangles or triangles, depending on the shape of
your dish.

Lightly grease an ovenproof dish (2 litres/8-cup capacity). Arrange 1/3 of the bread in dish. Top with ½ the banana and sultanas. Pour over 1/3 of the egg mixture. Repeat, then place the remaining bread on top. Pour remaining egg mixture into the dish. Stand for 20 minutes.

Meanwhile, preheat oven to 180°C (160°C fan-forced). Bake pudding for about 30 minutes or until set.

Heat the jam in the microwave on HIGH (100%) for about 30 seconds or until liquid. Remove pudding from the oven. Brush the top with jam. Sprinkle with almonds and return to the oven for 5 minutes. Serve warm with cream, if desired.

Recipe source…..food.ninemsn.com.au

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Banana Coffee Cake

Posted on July 22, 2013 by Kneeknee

Banana Coffee Cake

Ingredients

100g butter, softened
3⁄4 cup packed soft brown sugar
1 egg
1 cup mashed very ripe banana
11⁄2 cups self-raising flour
1⁄2 teaspoon bicarb soda
1⁄4 cup strong black coffee, cooled
1⁄4 cup milk (optional)
1⁄2 cup chopped pecans
11⁄2 tablespoons soft brown sugar
2 teaspoons ground coffee

Preparation method

1. Preheat oven to 180 C/160 C fan-forced. Grease a 20cm (base measurement) springform pan.

2. Cream butter and sugar until light and fluffy. Beat in egg, then banana, until blended. Fold in flour sifted with soda alternately with cooled coffee. (If mixture is thick, beat in milk.) Pour mixture into prepared pan.

3. Combine pecans, brown sugar and ground coffee; sprinkle over batter. Bake 35 minutes until cooked when tested with a skewer. Cool 5 minutes in pan; remove ring and serve warm.

Recipe source…..food.ninemsn.com.au

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Deli Roast Beef

Posted on July 21, 2013 by Kneeknee

Deli Roast Beef

This is the easiest roast beef recipe you’ll find! There are very few ingredients and almost no prep time, and it comes out moist and delicious every time. Yum!

Serves: 20

Cooking Time: 50 min

Ingredients

5 pounds top round roast
garlic salt, to taste
coarse black pepper, to taste

Instructions

Preheat oven to 500F degrees.
Bring the meat to room temperature and season with the garlic salt and the pepper.
Place meat in a shallow roaster pan with a rack to sit the meat on.
Cook the roast at 500F degrees. Time varies according to your desired doneness:
- 6 minutes per pound for rare
- 7-10 minutes for medium-rare or medium
Turn off the oven and let the roast sit in the oven for 1 1/2 hours before opening the door.

Notes

I use a 4 to 6 pound top round roast, but you can use a smaller one – remember it will have less rare meat. You may have trouble finding top round roast (same as London broil), but roast is much thicker and makes nice size slices for sandwiches. Ask the butcher for one if they aren’t in the meat counter.
If you’re serving the roast after it has coooled, you can reheat it at 350F degrees for 30 minutes. You will have some drippings in the bottom of the pan, which you can add some water to and cook down for au jus gravy.
If you opt to chill the roast beef after cooking, slice and serve it on a sandwich with garlic – it’s delicious!

Recipe source…..www.recipelion.com

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