Cottage Pie Recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

This Cottage Pie is easy to make and quick. Try making it at Kids Birthday Parties and Get Together. Your Kids will love it. This Recipe serves 4 persons.

Ingredients:

• Potatoes ( Boiled ) … 3/4 kg
• Milk … 2 Cups
• Spring Onions ( Thinly Sliced ) … 2
• Ground Beef … 1/2 kg
• Mushroom ( Halved ) … 1 Cup
• Olive Oil … 1 tsp
• Flour … 1 tbsp

INSTRUCTION:

1. Heat oil in a pan and cook the mushrooms in it for 5 minutes until browned.
2. Mix in the flour and keep stirring. Gradually pour 1 cup of milk.
3. Add the Boiled ground beef and cook till the sauce is slightly thickened.
4. Preheat oven. Mash the boiled potatoes with 11 cup milk and spring onions.
5. Layer a baking dish first with ground beef mixture, then the mashed potato. Repeat. Bake for 15 minutes until the top is lightly browned. Serve hot.

MINI FRIED TACO PIZZA POCKETS

PREP TIME

30 mins

COOK TIME

20 mins

TOTAL TIME

50 mins

Author: Becky Hardin - The Cookie Rookie

Serves: 48

INGREDIENTS:

• 2 cups shredded Chihuahua cheese (or Mexican blend cheese)
• Canola Oil
• Sour Cream and Cilantro for dipping
• 1 pound ground beef or sirloin
• 1 package (1 ounce) Old El Paso Taco Seasoning
• 1 (10 ounce) can tomatoes, drained
• 1 package (48) wonton wrappers
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INSTRUCTIONS:

1. In a skillet, brown your meat, crumbling as it cooks.
2. Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
3. To assemble wontons, spoon a small amount of beef mixture into the middle of each wonton. Sprinkle with cheese. Using a finger dipped in water, trace the outside of each wonton wrapper. Fold over the wrapper to conceal the filling and press firmly along the edges to seal the wonton. The water will act as "glue", so press firmly. Place finished wontons on a plate or cookie sheet.
4. Pour about 1½ - 2½ inches oil into a large pot or dutch oven. Heat on medium/high heat until the oil reaches 375F.
5. Working in batches or 3-5, place the filled wontons into the oil, turning as they fry. It took mine about 2-3 minutes to be fried to my liking. You want them browned on both sides but not charred.
6. Remove carefully from the oil and place on a paper towel to dry/drain.
7. Serve warm with sour cream and cilantro for dipping.
8. Enjoy!

CHICKEN PARMESAN TENDERLOINS WITH ROASTED GARLIC SPAGHETTI

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

This delicious family friendly meal is

Author: Michelle Nahom

Recipe type: Chicken, Pasta

Serves: 6

Cuisine: Italian

INGREDIENTS:

Roasted Garlic Spaghetti:

• ½ cup extra virgin olive oil (I used the olive oil that my roasted garlic cloves were sitting in)
• ¼ cup parsley, chopped
• ¼ cup Parmesan cheese
• Salt and pepper to taste
• 1 lb spaghetti
• 6 roasted garlic cloves

Chicken Parmesan tenderloins:

• 1 jar of Bertolli Tomato and Basil sauce
• handful of basil, torn
• 4 roasted garlic cloves
• 2 lbs of chicken tenderloins
• 1 cup Italian breadcrumbs
• olive oil for frying
• 4-5 slices of deli mozzarella cheese

INSTRUCTIONS:

Roasted Garlic Spaghetti:

1. Cook your pasta according to package directions.
2. Drain pasta.
3. Add roasted garlic cloves, extra virgin olive oil, chopped parsley, and Parmesan and toss until well mixed.
4. Add salt and pepper to taste.

Chicken Parmesan Tenderloins:

1. Coat the chicken tenderloins with the bread crumbs.
2. Pan fry chicken.
3. Add to glass baking dish, and warm with mozzarella cheese over the top until melted.
4. In the meantime, heat Bertolli sauce. Once hot, add torn basil and roasted garlic cloves. Stir to mix.
5. Add chicken tenderloins to the pasta, and spoon sauce over the top.

ONE POT SPICY CAJUN CHICKEN & RICE

Easy and flavorful spicy cajun chicken with peppers and rice all cooked in one pot in just 30 minutes!

Author: Tiffany

Recipe type: Main Dish

Cuisine: Cajun

Serves: 4

INGREDIENTS:

• 1 whole bell pepper (any color, OR ½ of two kinds - I used yellow and red)
• roughly chopped cilantro
• 4 boneless skinless chicken breasts pounded to even thickness
• 4-5 teaspoons cajun seasoning, divided (store-bought OR see my easy homemade seasoning below!)
• 1 cup rice (uncooked)
• 2¼ cups low sodium chicken broth

homemade cajun seasoning

• heaping ½ teaspoon oregano
• ¼ teaspoon red pepper flakes
• 1½ teaspoon paprika
• ½ teaspoon pepper
• ½ teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper

INSTRUCTIONS:

1. Season chicken breasts on both sides with about 2 teaspoons of Cajun seasoning. Drizzle a large pan or skillet (one that has a lid) with oil and cook chicken breasts for about 1 minute on each side over medium-high heat, just long enough to brown each side of the chicken. Transfer to a plate.
2. Reduce heat to medium-low and add rice, peppers, chicken broth, and remaining 2-3 teaspoons Cajun seasoning (control the spiciness by adding more or less seasoning) and stir to combine.
3. Place chicken on top of the rice, cover, and simmer for 20-25 minutes until liquid is absorbed and chicken is cooked through. Sprinkle with cilantro and serve.

POTATO SKIN NESTS

INGREDIENTS:

• 2 beaten egg whites
• 3 cups freshly shredded russet potatoes or frozen shredded hash browns or 20 oz pkg refrigerated shredded hash browns
• ¾ cup shredded Parmesan cheese
• 
  
• Seasonings:
• ¾-1 tsp salt
• ¼ tsp white pepper
• 1 tsp onion powder
• ½ tsp garlic powder
• 
  
• Toppings:
• 16 oz sour cream
• 1½ cups colby-jack cheese
• 8-10 slices bacon, cooked and crumbled
• chopped parsley or chives for garnishing

INSTRUCTIONS:

1. Preheat the oven to 450°F. Spray a 12 cup muffin tin with cooking spray. Set aside.
2. If using fresh potatoes: Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor. Blot gently with a paper towel to remove any excess moisture. Don't rinse.
3. If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl.
4. If using refrigerated hash browns: To truly simplify, a 20 ounce package of refrigerated hash browns found in the Dairy section of the grocery store, will also work beautifully for these potato nests.
5. Mix the shredded potatoes, beaten egg whites, shredded Parmesan cheese and seasonings together.
6. Scoop approximately ¼ cup of the potato mixture into each muffin cup.
7. Using your hands, or a small glass, press the potato mixture firmly into the bottom and up the sides of each cup.
8. Spritz each nest with butter flavored cooking spray or, you can drizzle them with a couple of tablespoons of melted butter.
9. Place the potato nests into the oven and bake for 22-25 minutes until golden. Remove the pan from the oven and gently run a knife or an off set spatula around each nest to loosen the edges. Don't attempt to remove them immediately, allow them to rest in the pan for around 2 minutes.
10. To melt the cheese completely sprinkle the nests with the shredded cheese during the last 2 minutes of baking. Otherwise, sprinkle the shredded cheese into the warm nests on the counter.
11. To assemble, Top with a tablespoon of grated colby-jack cheese.
12. Dollop sour cream into the center of each nest.
13. Sprinkle the crumbled bacon on top, and garnish with finely chopped parsley or chives.
14. Serve warm.

NOTES:

If you'd like to make these bite-size, use mini-muffin pans. They make the perfect bite sized version. Bake at 450°F for around 15-16 minutes until golden.

Optional serving ideas:
Serve as a side dish with steaks, chicken or pork.
Fill with eggs and crumbled bacon or sausage topped with a drizzle of hollandaise for breakfast.
Fill with pulled pork barbecue and cheddar cheese.
Fill with taco meat and top with your favorite South of the Border toppings.

Fabulous Hot Fudge Peanut Butter Pie

Ingredients:

• Crust:
• 1/4 cup sugar
• 2 cups chocolate graham crackers
• 3/4 stick of butter (6 tablespoons)
• Filling:
• 1 jar (11.75 ounces) hot fudge topping, divided
• 1/2 cup sugar
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• Topping:
• 2 tablespoons peanut butter
• 2 tablespoons hot fudge
• remaining cool whip

Instructions:

1. Melt the butter in the microwave
2. Place the chocolate graham crackers into a plastic bag. Close bag and crush with a spoon until you have tiny granular particles (about the size of a pea).
3. Combine the melted butter, sugar and chocolate graham crackers crumbs.
4. Press ingredients into 9-inch buttered pie/tart pan, making sure to cover all sides.
5. Bake for 10 minutes at 325°F.
6. In large bowl, beat peanut butter, cream cheese, and sugar until creamy.
7. Fold in 3 cups of Cool Whip and gently mix in until thoroughly combined.
8. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
9. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later.
10. Heat remaining hot fudge according to package directions.
11. Spread on top of peanut butter layer. Refrigerate pie until serving time.
12. At serving time, knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie.
13. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
14. Carefully garnish the pie edges with remaining cool whip.

STRAWBERRY NUTELLA FRENCH TOAST ROLL UPS

INGREDIENTS:

• 6 slices fresh white sandwich bread, crusts removed
• 4½ tbsp Nutella
• ¼ cup caster sugar (Note 1)
• 1 tbsp butter
• ½ punnet strawberries, diced small
• 
  

Egg Mixture:

• 1 egg (large)
• Pinch of salt
• 2 tbsp milk (full cream or low fat)
• 
  

INSTRUCTIONS:

• Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in. Whisk to combine.
• Spread sugar out in a small dish.
• Use a rolling pin to roll the bread flat. This makes them easier to roll up (and stay rolled up).
• Spread each piece of bread with around ¾ tbsp of Nutella.
• Sprinkle strawberries along the bottom of each piece of bread.
• Roll up bread. The Nutella will keep it sealed.
• Melt butter in pan over medium high heat.
• Roll each roll up in the Egg Mixture, shake off excess then place in the pan. Repeat with remaining roll ups.
• Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.
• Remove from pan and immediately place in the sugar. Roll to coat in sugar, then remove. Repeat with remaining roll ups.
• Serve immediately, while warm.

NOTES:

1. You won't use all the sugar. But I find that you need around ¼ cup to ensure each roll up is evenly coated. You might be able to get away with less. If you sprinkle it on instead of rolling it, it won't stick as well.

Icing sugar (confectionary sugar) doesn't work, it just disappears instantly when it touches the roll up. 

2. These are best eaten fresh. They tend to go soggy and because of the sugar, the bread "sweats" if left out.

Spinach Four Cheese Lasagna Roll Ups

 Ingredients:

• 3 oz finely asiago cheese (scant 1 cup)
• 2 oz finely shredded Romano or parmesan cheese (2/3 cup)
• 2 Tbsp extra virgin olive oil
• 1 large egg
• 2 Tbsp chopped fresh parsley (or 2 tsp dry)
• 10 oz mozzarella, shredded, divided (2 1/2 cups)
• 1/3 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 Tbsp tomato paste
• 2 Tbsp chopped fresh basil (or 2 tsp dry)
• Salt and freshly ground black pepper
• 12 lasagna noodles
• 1 (10 oz) package fresh spinach, steamed (or frozen, thawed)
• 15 oz ricotta cheese

Directions:

For the marinara sauce:

Heat olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until tender about 3 minutes. Add garlic and saute 30 seconds longer. Add crushed tomatoes, tomato paste, and basil and season with salt and pepper to taste. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.

For the pasta:

Prepare pasta according to directions listed on package, then drain and once noodles are cool enough to handle, align on parchment or wax paper, side by side. Preheat oven to 375 degrees.

For the cheese filling:

While pasta is boiling, drain steamed or frozen spinach in paper towels, pressing out some of the excess moisture (I wouldn't drain all of it, I think a little will keep the noodles moist), then chop spinach. In a mixing bowl stir together, spinach, ricotta, egg, parsley and season with salt and pepper to taste. Mix in 1 1/2 cups of the mozzarella, the asiago and Romano cheese.

To assemble lasagna roll ups:

Spread 1/4 cup (barely heaping) of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 - 28 minutes, until cooked through.

Strawberry Pretzel Dessert

Ingredients:

• Crust:
• 3 tablespoons sugar
• 2 cups crushed pretzels
• 3/4 cup butter, melted
• Filling:
• 8 ounce whipped topping
• 1 cup white sugar
• 8 ounce cream cheese,softened
• Topping:
• 2 cups boiling water
• 3 ounce strawberry flavored Jell-O
• 10 ounce fresh strawberries

Instructions:

1. Preheat oven to 350 degrees F.
2. Mix together the pretzels, sugar and melted butter.
3. Press into the bottom of a 9 x13 inch pan.
4. Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.
5. In a medium bowl, beat the sugar and cream cheese until smooth.
6. Fold in whipped topping, and mix well to combine.
7. Spread evenly over the cooled pretzel layer.
8. Refrigerate until set, about 30 minutes.
9. In a medium bowl, stir together the strawberry gelatin mixture and boiling water.
10. Mix in strawberries and refrigerate for 5 minutes.
11. Pour over the cooled cream cheese layer.
12. Refrigerate until completely chilled, at least 1 hour.