Chicken and Cheese Lasagna Roll-Ups

This recipe results in a unique and tasty lasagna dish. The individual rolls are a great variation on the traditional lasagna.

Ingredients 
  3 cups chopped cooked chicken
  1/4 cup milk 
  1 cup cheese
  1/8 tsp white pepper 
  1/4 cup crumbled feta cheese
  8 lasagna noodles, cooked and drained 
  1/4 cup grated Parmesan cheese
  2 cups Spaghetti Sauce 

Method
1. In medium bowl, combine chicken, cheeses, milk, and pepper
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion
3. In a baking dish, spread 1 cup spaghetti sauce
4. Arrange lasagna rolls, seam-side down in sauce in baking dish 
5. Top with remaining spaghetti sauce
6. Bake at 375 degrees F for 30 minutes 
7. Serve hot, if desired, with additional Parmesan cheese.

Yield: 8 Servings 
Prep: 1 hour 10 min 

Chocolate Mint Cupcakes

Ingredients
for the cupcakes
  2 cups sugar
  1 3/4 cups flour
  3/4 cup cocoa powder
  1-1/2 tsp baking powder
  1-1/2 tsp baking soda
  1 tsp salt
  2 eggs
  1 cup milk
  1/2 cup vegetable oil
  1 tsp vanilla extract
  1 tsp peppermint extract
  1 cup boiling water

Method
1. Preheat oven to 350F. 
2. Line 2 muffins pans with cupcake papers and set aside.
3. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. 
4. Add in eggs, milk, oil and extracts. Beat with an electric mixer on medium speed for 2 minutes. Pour in boiling water and whisk to combine. Batter will be thin.
5. Fill each cupcake paper 2/3 of the way full with batter and bake for 16-20 minutes, until a toothpick comes out clean. Let cool completely before frosting.

for the frosting:
Ingredients
  6 egg whites, room temperature
  1 3/4 cups plus 2 Tbs of sugar
  1 1/2 cups (3 sticks) of butter, room temperature
  2 tsp of vanilla extract
  2 tsp peppermint extract
  green food coloring, as desired

Method
6. Whisk together egg whites and sugar in the bowl of a stand mixer. 
7. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your fingers.
8. Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. 
9. The bowl should be cool to the touch before you move on.
10. Switch over to the paddle attachment and set the mixer to medium speed. 
11. Add the butter 2 Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the frosting comes together. 
12. This will take a while, so don’t worry if it looks soupy or curdled at any point. 
13. Place half of the butter cream into a small bowl and whisk in vanilla extract. 
14. Set aside. Using the remaining half of frosting in the stand mixer bowl, mix in peppermint extract and green food coloring. 
15. Alternately, you can mix 1 tsp of vanilla and 1 tsp of peppermint into each bowl if you want the peppermint flavor to be consistent through both colors. 
16. Sprinkle cupcakes with chopped Andes or other chocolate mint candies.

makes 24 cupcakes

Strawberry Lemon Bars

Ingredients
for crust
  1 1/2 cups all purpose flour
  1/2 cup rolled oats
  1/2 cup of powdered sugar
  1/2 tsp salt
  seeds from 1 vanilla bean
  12 tbls of unsalted butter, cut into 1/4″ cubes
for filling
  3/4 cup halved then sliced strawberries
  1/4 cup granulated sugar
  4 large eggs lightly beaten
  1 cup granulated sugar
  3 tbls all purpose flour
  1 tbls meyer lemon zest
  2/3 cup strained meyer lemon juice
  powdered sugar for dusting 

Method
1. Line a lagre pan with enough parchment paper to go about 1″ up on all sides. 
2. In the work bowl of a food processor, add the flour, rolled oats, powdered sugar, salt and vanilla seeds. 
3. Pulse a few times to combine, then add the butter and pulse until the dough looks like pea sized gravel (about ten, one second bursts). 
4. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. 
5. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees F. 
6. In a small bowl, combine the strawberries and 1/4 cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. 
7. To prepare the filling, whisk together the eggs, sugar, flour and lemon zest. Add the lemon juice and whisk to combine.
8. Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any accumulated juices into the lemon mixture and whisk to combine. 
9. Pour the lemon mixture over the strawberries. 
10. Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn’t jiggle anymore. 
11. Remove from the oven and allow them to cool completely. Slice, then dust with powdered sugar and serve. 

makes about 12 lemon bars

Nutella Banana Bread

Ingredients
  2 cups all-purpose flour
  3/4 tsp. baking soda
  1/2 tsp. salt
  1/4 cup unsalted butter, at room temperature
  1 cup granulated sugar
  2 large eggs
  1 1/4 cups mashed ripe banana
  1/3 cup skim milk
  1 tsp. vanilla extract
  3/4 heaping cup Nutella 

Method
1. Preheat oven to 350 degrees. Spray loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. 
4. Add banana, milk and vanilla. Beat until blended.
5. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
6. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. 
7. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
8. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Rich chocolate soufflé

Ingredients
  Sugar ¼ cup 
  Butter 45gm 
  Maida 1 tbs 
  Dark Chocolate 200gm, melted 
  Egg whites 4
  Egg yolks 2 





Method
1. Preheat oven at 180oC. 
2. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
3. Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
4. Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
5. Beat egg whites in a clean bowl with electric beater until soft peaks are formed.
6. Add remaining sugar and beat until it is well dissolved.
7. Fold egg white mixture with chocolate mixture in two batches.
8. Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
9. Serve with fresh cream and strawberry sauce.

French apple tart

Ingredients
  Apples 3, peeled and roughly chopped 
  Sugar ½ cup 
  Vanilla essence 1 tsp 
  Lemon juice 2 tbs 
  Puff pastry 200gm 
  Butter 2 tbs 
  Fresh cream whipped ½ cup

Method
1. In a pan cook apples with sugar and little water until soft.
2. Add lemon juice and cook until the mixture is almost dry. 
3. Cool and add vanilla essence.
4. Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
5. Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
6. Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
7. Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
8. Place a dollop of cream or ice cream and serve warm.

Yummy banana caramel sundae

Ingredients

For Caramel:
  Butter 100gm 
  Cream ½ cup 
  Brown sugar ½ cup

Method
1. Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved. 
2. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.

For sundae:
  Bananas 6, peeled and sliced 
  Vanilla ice cream 3 cups 
  Sweet whipped cream 3 cups 
  Brownies 6, cut into small pieces 
  Almonds ½ cup, chopped and toasted

Method
1. Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each. 
2. Top with more cream, nuts and caramel sauce. 
3. Serve chilled.

Sagudana falooda

Ingredients
  Sagudana 1 cup 
  Milk 1 litre 
  Cocktail fruit 3 cups (2 large tins) 
  Rose syrup or red sherbat 1 cup 
  Ice cubes 2 cups



Method
1. Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
2. Take six tall glasses, pour sagudana in each and add cocktail fruit.
3. Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.

Asian Chicken Slaw

Ingredients 
1 cup low-calorie sesame-ginger salad dressing
1/2 kg chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 14 1/2 ounce can Mandarin oranges
1 small head napa cabbage, sliced
250 Grm sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 green onion, trimmed and chopped
1 16 ounce bag cole slaw mix
1/8 tsp salt
1/8 tsp black pepper

Method
1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. 
4. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
5. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing. 
6. In large salad bowl, toss cabbage, sugar snap peas, basil, green onion, cole slaw mix, salt, pepper and chicken with dressing. 
7. Add Mandarin oranges and almonds; gently stir to distribute. 
8. Serve immediately.

Chicken and Artichoke Salad with Rice


Ingredients 
Dressing:
  2 tablespoons red wine vinegar
  2 green onion, trimmed and finely chopped
  1 tbls grated fresh ginger
  1 tsp Dijon mustard
  1/8 tsp each salt and black pepper
  1/3 cup vegetable oil

Salad:
  1 can (375 GRM) artichoke hearts in water, drained, rinsed, patted dry and quartered
  2 cups cold cooked brown rice 
  2 cups cut-up, cooked chicken breast
  2 tbls barbecue sauce
  1 red pepper, cored, seeded and chopped
  1 green onion, trimmed and chopped
  3 tbls fresh parsley or alfalfa sprouts
  1/4 tsp salt
  1/4 tsp black pepper

Method
Dressing: 
1. In a small bowl or measuring cup, combine vinegar, green onion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

Salad: 
2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, green onion and parsley or sprouts. Stir gently to combine. 
3. Add dressing, salt and pepper and stir to blend. 
4. Serve cold or store in air-tight container in refrigerator.

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