Macaroni ’n’ Cheese Muffins Recipe

Combine the best things in life (macaroni n cheese and muffins), pop them in your kids lunch boxes, and watch them beam with smiles all day long.

The ingredient of Macaroni N Cheese Muffins Recipe

• 1 4 cup 20g panko breadcrumbs
• 1 3 4 cups 315g macaroni
• 3 middle bacon rashers chopped
• 1 small brown onion finely chopped
• 60g pkt coles australian baby spinach
• 25g butter
• 2 tbs plain flour
• 1 2 cup 125ml milk
• 1 1 2 cups 180g grated tasty cheddar
• 2 coles australian free range eggs

The Instruction of macaroni n cheese muffins recipe

• preheat oven to 180u00b0c grease a 12 hole u2153 cup 80ml muffin pan sprinkle breadcrumbs over prepared muffin holes shaking off the excess
• cook the macaroni in a saucepan of boiling water following packet directions or until al dente drain transfer to a bowl set aside for 10 mins to cool
• heat a non stick frying pan over medium high heat cook the bacon and onion stirring occasionally for 4 mins or until onion softens add spinach and cook stirring for 2 mins or until wilted add to pasta in bowl wipe pan clean
• melt the butter in the frying pan over medium high heat add the flour and cook stirring for 2 mins or until the mixture bubbles and is golden gradually stir in milk until mixture is smooth and just starting to simmer remove from heat add to pasta mixture in bowl stir in 1 cup 120g cheddar and the eggs season
• divide evenly among the prepared holes pressing down firmly sprinkle with remaining cheddar bake for 25 30 mins or until golden and just firm to the touch set aside in pan for 5 mins to cool before transferring to a wire rack lined with baking paper to cool completely

Nutritions of Macaroni N Cheese Muffins Recipe

calories: 250 233 calories
calories: 13 grams fat
calories: 7 grams saturated fat
calories: 22 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 350 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cherry Pinwheels

These easy cherry pinwheels are made with creamy ricotta, fresh cherries and puff pastry.

The ingredient of Cherry Pinwheels

• 125g 1 2 cup fresh ricotta
• 1 tablespoon pure icing sugar plus extra to dust
• 2 teaspoons finely grated lemon rind
• 1 egg separated
• 2 sheets frozen puff pastry just thawed
• 8 fresh cherries
• sliced almonds to sprinkle
• royal icing made following packet directions to drizzle
• cherry jam warmed to drizzle

The Instruction of cherry pinwheels

• preheat oven to 200c 180c fan forced line 2 baking trays with baking paper place the ricotta icing sugar lemon rind and egg white in a bowl and stir until well combined
• use a small sharp knife to cut each pastry sheet into 4 pieces to make 8 equal squares cut lines from tips of corners towards the centre stopping 1cm short of the middle to make 4 triangles pick up a tip of one triangle and fold into the centre repeat with the remaining 3 triangles repeat with the remaining squares place 1 tsp of the ricotta mixture and a cherry in the centre brush the pastry with egg yolk sprinkle with sliced almonds and bake for u202815 minutes or until golden drizzle with royal icing and cherry jam dust with icing sugar

Nutritions of Cherry Pinwheels

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Ice Cream With Rocky Road Sauce

Pour this warm chocolate sauce over ice-cream for a gourmet dessert everyone will love.

The ingredient of Ice Cream With Rocky Road Sauce

• 1 4 cup water
• 1 tablespoon instant espresso coffee powder
• 100g dark chocolate chopped
• 6 white marshmallows chopped
• 50g glace red cherries chopped
• 8 scoops low fat vanilla ice cream

The Instruction of ice cream with rocky road sauce

• combine water coffee powder and chocolate in a small saucepan over low heat cook stirring for 3 to 4 minutes or until melted stir in marshmallows and cherries
• place 2 scoops of ice cream into each bowl spoon over warm sauce and serve

Nutritions of Ice Cream With Rocky Road Sauce

calories: 256 447 calories
calories: 9 grams fat
calories: 5 grams saturated fat
calories: 41 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 3 grams protein
calories: 6 milligrams cholesterol
calories: 52 87 milligrams sodium
calories: https schema org
calories: nutritioninformation

Orange Marmalade, Almond And Sultana Bread And Butter Pudding

Serve this orange-infused bread and butter pudding warm out of the oven with a scoop of creamy vanilla ice-cream.

The ingredient of Orange Marmalade Almond And Sultana Bread And Butter Pudding

• 100g butter at room temperature
• 1 x coles bakery stone baked white sourdough vienna loaf sliced
• 1 2 cup 170g orange marmalade
• 1 2 cup 80g sultanas
• 6 coles brand australian free range eggs
• 2 cups 500ml milk
• 1 cup 250ml thickened cream
• 1 orange zested
• 1 2 cup 110g brown sugar
• 1 teaspoon vanilla bean paste
• 1 4 cup 20g flaked almonds
• vanilla ice cream to serve

The Instruction of orange marmalade almond and sultana bread and butter pudding

• lightly grease a 30cm x 20cm 12 cup 3l baking dish with butter spread both sides of the bread with butter spread one side with the marmalade arrange the bread marmalade side up in the baking dish sprinkle with sultanas
• preheat oven to 180c whisk the eggs milk cream orange zest sugar and vanilla in a large bowl until well combined strain the egg custard mixture into a jug pour over the bread press the bread down to submerge in the custard set aside for 20 mins to soak
• top the pudding with the almonds bake in the oven for 45 mins or until the custard is just set and the top is golden serve with ice cream

Nutritions of Orange Marmalade Almond And Sultana Bread And Butter Pudding

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Spiced Red Wine Poached Pears

If youre celebrating Christmas in July - or even if youre not - these beautifully spiced pears make the perfect winter dessert.

The ingredient of Spiced Red Wine Poached Pears

• 500ml 2 cups dry red wine
• 70g 1 3 cup caster sugar
• 2 whole star anise
• 2 x 7cm cinnamon sticks
• 1 vanilla bean split
• 4 just ripe packhams triumph pears peeled
• 1 x 250g ctn mascarpone
• 2 tablespoons icing sugar mixture
• 2 teaspoons rosewater

The Instruction of spiced red wine poached pears

• combine the wine sugar star anise cinnamon and vanilla bean in a medium saucepan over medium heat cook stirring for 2 minutes or until sugar dissolves add the pears and bring to the boil reduce heat to low and simmer turning occasionally for 1 hour or until pears are tender use a slotted spoon to transfer pears to a heatproof bowl
• increase heat to high and bring the syrup to the boil cook stirring occasionally for 10 minutes or until syrup thickens slightly pour over the pears and set aside for 10 minutes to cool cover with plastic wrap and place in the fridge for 4 hours to chill
• place the mascarpone icing sugar and rosewater in a medium bowl and stir to combine
• transfer the pears to a serving dish and drizzle with syrup serve with rosewater mascarpone

Nutritions of Spiced Red Wine Poached Pears

calories: 497 598 calories
calories: 26 grams fat
calories: 18 grams saturated fat
calories: 45 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 90 84 milligrams sodium
calories: https schema org
calories: nutritioninformation

Mixed Mushroom And Gorgonzola Arancini

Change up the classic Sicilian arancini by adding mushrooms and creamy gorgonzola.

The ingredient of Mixed Mushroom And Gorgonzola Arancini

• 1l 4 cups salt reduced chicken stock
• 1 tablespoon olive oil
• 40g butter
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 100g button mushrooms finely chopped
• 100g swiss brown mushrooms finely chopped
• 330g 1 1 2 cups arborio rice
• 125ml 1 2 cup dry white wine
• 40g 1 2 cup shredded parmesan
• 115g 1 1 4 cups dried packaged breadcrumbs
• 75g 1 2 cup plain flour
• 2 eggs
• 100g gorgonzola cut into 2cm pieces
• vegetable oil to deep fry

The Instruction of mixed mushroom and gorgonzola arancini

• first make the risotto bring the stock and saffron just to the boil in a medium saucepan over high heat reduce heat and hold at a gentle simmer
• heat oil and half the butter in a saucepan over medium heat cook the onion and garlic stirring for 5 minutes until soft and translucent add mushrooms and stir for 3 5 minutes or until soft
• add the rice and stir for 2 3 minutes or until the grains appear slightly glassy toasting the grains ensures the rice cooks evenly
• add the wine and stir until the liquid is absorbed add 1 ladleful 125ml 1 2 cup of stock and stir until the liquid is absorbed
• continue 1 ladleful at a time for 20 minutes until rice is tender yet firm remove from heat stir in parmesan and remaining butter season
• spread the risotto onto a lined tray with sides cool slightly cover with plastic wrap and place in the fridge overnight to chill completely
• to make the arancini place the breadcrumbs on a tray place the flour on a plate crack the eggs into a bowl and use a fork to lightly whisk
• use wet hands to shape 1 3 cup of the risotto into a ball press your thumb into the centre of the ball to make an indent
• place a piece of gorgonzola in the indent then mould risotto around the gorgonzola to enclose repeat to make 12 balls
• place the risotto ball on a chopping board and roll ball with both hands moulding it into a conical shape repeat with the remaining balls
• roll in flour and shake off excess dip in egg then in breadcrumbs pressing to coat place on a baking tray in the fridge for 30 minutes to chill
• heat oil to 170u00b0c in a saucepan over medium high heat cook arancini in batches turning for 6 8 minutes or until golden drain on paper towel

Nutritions of Mixed Mushroom And Gorgonzola Arancini

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Quick Mix Fruit Cake

Wow your guests this Christmas with this super moist fruit cake.

The ingredient of Quick Mix Fruit Cake

• 2 1 2 cups plain flour
• 1 2 teaspoon bicarbonate of soda
• 1 1 2 teaspoons mixed spice
• 1 2 cup dark brown sugar
• 4 cups fruit mince see notes
• 100g packet red glace cherries chopped
• 2 teaspoons finely grated orange rind
• 1 tablespoon orange juice
• 4 eggs lightly beaten
• 250g butter melted cooled
• 1 1 2 cups blanched almonds to decorate
• 1 4 cup brandy

The Instruction of quick mix fruit cake

• preheat oven to 150c 130c fan forced grease a 6cm deep 20cm square cake pan line base and sides with 3 layers of baking paper extending paper 3cm above edges of pan
• sift flour bicarbonate of soda and mixed spice into a large bowl add sugar fruit mince cherries orange rind orange juice egg and butter stir until well combined spoon mixture into prepared pan level top tap gently on bench to remove any air bubbles level top again arrange almonds on top
• bake for 3 hours or until a small knife inserted into centre of cake comes out clean cover cake loosely with foil if the top starts to over brown during cooking drizzle cake with brandy cover tightly with foil turn onto a flat board to cool completely serve

Nutritions of Quick Mix Fruit Cake

calories: 452 427 calories
calories: 18 2 grams fat
calories: 7 6 grams saturated fat
calories: 61 7 grams carbohydrates
calories: n a
calories: n a
calories: 6 7 grams protein
calories: 56 milligrams cholesterol
calories: 184 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cookie Crumble Ice Cream Bombes

Dig into a star dessert inspired by Golden Gaytimes.

The ingredient of Cookie Crumble Ice Cream Bombes

• 2l vanilla ice cream slightly softened
• 105g 3 4 cup malted milk powder
• brown food colouring
• 500ml vanilla ice cream extra
• 250g nestlu00c9 bakers choice milk choc melts
• 15g copha plus extra to grease
• 160g malt biscuits or honey biscuits finely crushed

The Instruction of cookie crumble ice cream bombes

• use a little extra copha to grease eight 250ml 1 cup capacity pudding bowls line each bowl with plastic wrap allowing the edges to overhang
• place the ice cream in a large bowl add the malt powder and gently combine without making the ice cream too soft add a few drops of food colouring until ice cream becomes caramel in colour divide evenly among the prepared bowls spread around the bowls leaving a cavity in the centre place on a tray in the freezer for 2 hours or until firm use the back of a spoon to smooth over the surface freeze for a further 2 hours or until firm
• use an ice cream scoop to scoop out balls of the extra vanilla ice cream press 1 ball of ice cream into each cavity smoothing the top freeze overnight
• combine the chocolate melts and copha in a microwave safe bowl microwave on high for 1 minute or until melted and smooth turn the ice cream domes onto serving plates and remove the plastic wrap pour over the melted chocolate mixture and sprinkle with the biscuit crumbs

Nutritions of Cookie Crumble Ice Cream Bombes

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Raspberry Swirl Ice Cream Cake

Raspberries are mixed with fresh cream to create a pretty swirl in this gorgeous ice-cream cake.

The ingredient of Raspberry Swirl Ice Cream Cake

• 2 cups cream
• 395 ml sweetened condensed milk
• 1 3 cup frozen fruit mixed berries thawed pureed
• 150g fresh raspberries

The Instruction of raspberry swirl ice cream cake

• line base and sides of a 20cm round cake pan with plastic wrap and non stick baking paper
• using electric beaters beat together cream and condensed milk until soft peaks form pour into prepared pan dollop berry puree over cream gently swirl over top with metal skewer cover with plastic wrap and freeze overnight
• remove from freezer and gently ease cake out of pan and place on serving plate scatter over raspberries sit at room temperature for 5 mins before cutting into wedges to serve

Nutritions of Raspberry Swirl Ice Cream Cake

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calories: nutritioninformation

Roasted Tomato And Three Cheese Pasta

Give your pasta a makeover with this scrumptious oven-baked balsamic tomato and three cheese recipe. Smooth ricotta, parmesan and fresh oregano give loads of flavour and leave you wanting a second bowl.

The ingredient of Roasted Tomato And Three Cheese Pasta

• 375g spaghetti
• 1 quantity oven roasted balsamic tomatoes see notes
• 1 red onion finely chopped
• 1 4 cup skinless hazelnuts finely chopped
• 2 tablespoons fresh oregano leaves
• 1 bunch fresh basil leaves picked
• 210g tub bocconcini cheese drained torn
• 1 2 x 250g tub smooth ricotta
• zest of 1 2 lemon
• 1 tablespoon extra virgin olive oil
• grated parmesan to serve

The Instruction of roasted tomato and three cheese pasta

• preheat oven to 220c 200c fan forced line a baking tray with baking paper
• cook pasta in a large saucepan of boiling salted water following packet directions until tender
• meanwhile place tomatoes on tray cut side up drizzle with the reserved balsamic mixture reserve garlic roast tomatoes for 10 minutes
• drain pasta reserving 1 2 cup cooking water squeeze garlic from skins and finely chop return pasta to pan over low heat add reserved cooking water onion hazelnuts reserved garlic oregano 1 2 the basil tomatoes and balsamic mixture season well with salt and pepper toss over heat for 5 minutes remove from heat
• add bocconcini to pasta toss to combine transfer pasta to a serving plate dollop with ricotta sprinkle with lemon zest and drizzle with oil serve topped with parmesan and remaining basil

Nutritions of Roasted Tomato And Three Cheese Pasta

calories: 720 107 calories
calories: 30 7 grams fat
calories: 9 1 grams saturated fat
calories: 81 8 grams carbohydrates
calories: n a
calories: n a
calories: 25 3 grams protein
calories: 20 milligrams cholesterol
calories: 395 milligrams sodium
calories: https schema org
calories: nutritioninformation