Spinach Dip (cob loaf)

Ingredients:

1 packet frozen chopped Spinach (250g), thawed7 slices diced bacon (cooked until just crispy)

2 cups shredded Tasty Cheese

1 cup shredded Parmesan Cheese

1 pkg. Philadelphia Cream Cheese (250g), softened to room temp. and cubed

½ cup Sour Cream

½ cup Mayo

¼ tsp Garlic Powder

¼ tsp Salt

⅛ tsp Pepper

Method:

Combine all the ingredients in mixing bowl and stir.

Spray inside Slow Cooker bowl with non-stick cooking spray.

Transfer mixture to Slow Cooker bowl and cook on HIGH for 1 hour (stirring occasionally).

Serve in a Cob loaf.

Enjoy!

Meringues

Makes approx 15

You can make these meringues as is or you can add your own little touch of "specialness" by dipping them in melted chocolate, sprinkling 100’s and 1000’s on top before baking or adding a drop of food colouring while they are being whisked.  I also like to of pipe them into a lovely shape.

Ingredients:
2 Egg Whites
220gm White Sugar
Pinch Salt

Method:
Place the sugar into the Bellini Supercook jug and use the turbo mode for 10 seconds to grind the sugar and make it finer.
Insert the butterfly and then add the egg whites and salt. Set to speed 2, 40 degrees C for 9 minutes.
Remove the lid and leave to cool for 5 minutes.
Set to speed 2 for 7 minutes.  The meringue is now ready to spoon or pipe onto a lined baking tray.
Bake in a 100 degrees C oven for 1 hour.  Turn off and allow to cool in the oven with the door ajar.
**Note: It is important that the meringues cook on the low temperature so that they don’t brown in colour.  You want them to come out as close to white as possible.

Enjoy!

Strawberry Lemonade Cupcakes

(Makes 24 cupcakes)

Ingredients:
Lemon Cupcakes:
1 packet vanilla cake mix
1 packet vanilla instant pudding
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
2 Tablespoons lemon juice

Strawberry Lemonade Buttercream Frosting:
250g butter, softened to room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 cup seedless strawberry jam
3-4 cups powdered sugar

Sugar sprinkles, optional
Lemon zest, optional

Directions:
Pre-heat oven to 180 degrees C.  Line cupcake tins with 24 paper liners.  In a large mixing bowl, combine cake mix and pudding.  Add eggs and beat until smooth.  Add water, oil, sour cream and lemon juice and mix until combined.  Fill cupcake tins 2/3 of the way full with batter.  Bake for 15-20 minutes, or until an inserted toothpick comes out clean.  Let the cupcakes cool completely.
For the frosting,  beat all ingredients together until light and fluffy.  Pipe onto cooled cupcakes and top with sprinkles and fresh lemon zest, if desired.

Chicken Satay Sauce

Serves 6

Ingredients:
8 teaspoons salt-reduced chicken stock
4 teaspoons fresh lime juice
4 teaspoons salt-reduced soy sauce
4 teaspoons peanut butter
1/4 teaspoon Tabasco sauce
1 clove garlic, crushed

Method:
In a small pan, combine the stock, lime juice, soy sauce, peanut butter, Tabasco sauce and garlic. Bring to the boil, stirring continuously. Cover and set aside until ready to use.

Serve with chicken and capsicum skewers and sliced limes.

Enjoy!

Potato & Cheesy Topping

Serves 4

Ingredients:
1kg large, evenly shaped potatoes, Pontiac or Desiree
10g butter, melted
freshly ground black pepper
1/4 teaspoon dill or caraway seeds
2 rashers lean bacon
125g cheddar cheese, grated

Method:
Preheat oven to 180 degrees C. Wash potatoes and cut length-wise into quarters. Using a small, sharp knife, carefully cut the potato flesh away from the skin, leaving a 'shell' no thicker than 1 cm. Use potato flesh for potato soup or creamy mashed potatoes.

Brush inside the potato 'shells' with melted butter. Sprinkle with pepper, dill or caraway seeds.

Place potato skins on a lightly greased baking tray and bake for 45 minutes.

Meanwhile, grill bacon until cooked, drain on paper towels. Trim all fat from bacon and chop finely.

Sprinkle grated cheese over potato skins, dividing evenly. Bake in oven for 10 minutes, then sprinkle bacon over and bake for a further 5 minutes or until cheese is golden and puffed. Serve hot with drinks or a tasty snack.

Per Serving:
Calories 471 / kJ 1970 / Carbohydrates 33 g / Fibre 4 g / Protein 20 g / Sodium 531 mg / Fat 29 g / Cholesterol 81 mg