Sweet Potato and Zucchini Slice

Sweet Potato and Zucchini Slice

Great for lunches, picnics and as breakfast muffins. This is an easy, one-bowl recipe.– LittleSuzieHomemaker

Ingredients

  • 5 eggs
  • 1/2 cup oil
  • 1 pinch pepper
  • 1 cup sweet potato grated
  • 1 cup zucchini grated
  • 1 cup spring onions chopped
  • 1 cup self-raising flour
  • 1 cup parmesan cheese grated

 

 

Method

1. Whisk eggs, oil and pepper in a large bowl.
2. Add prepared vegetables and coat well in egg mixture. Stir in flour.
3. Place in a prepared slice tin or large muffin trays.
4. Sprinkle with a little grated parmesan cheese. Bake at 180C until golden.

 

NOTES

I sometimes add a little bacon.

The cheese can be omitted for a dairy-free meal.

Editor’s note: The Best Recipes team added 1/2 roughly diced capsicum to this recipe to add an extra hit of veg and colour.

 

 

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Cookie Cake Pie

Cookie Cake Pie

Prep: 15 MIN              Total: 1 HR 5 MIN              Servings: 12

 

Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!

 

Ingredients

  • 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1pouch (1.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip
  • 1/2cup (1 stick) unsalted butter, softened
  • 4eggs, divided
  • 1box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Party Rainbow Chip
  • 1cup water
  • 1/2cup vegetable or canola oil
  • 2cans (16 oz each) Betty Crocker™ Rich & Creamy Frosting Vanilla

 

Steps

  • 1.  Preheat oven to 350°F. Grease two pie pans with cooking spray. Then press one pie crust into the bottom of each pan.
  • 2. In a large mixing bowl, mix chocolate chip cookie dough with the butter and one egg according to package directions. When the dough is ready, divide it into two equal portions, and press evenly into the bottom of each pie crust.
  • 3. Using an electric mixer, prepare the Rainbow Chip cake mix according to package instructions with the water, oil and three eggs. Divide batter until two equal portions, and spread evenly on top of the cookie dough.
  • 4. Bake for 40-45 minutes, or until a toothpick stuck in the center of each pie comes out clean. Let pies rest on cooling racks until cool.
  • 5. Frost each with one tub of vanilla frosting. Garnish with sprinkles if desired. Slice and serve!

 


Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
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Strawberry-Rhubarb Buckle

Strawberry-Rhubarb Buckle

Prep: 20 mins    Cook: 40 mins    Total: 1 hr     Servings: 8     Yield: 8 servings

 

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

 

Ingredients

Strawberry-Rhubarb Filling:
Cake Batter:
Topping:

 

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.

  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.

  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.

  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.

  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

     

 

Nutrition Facts

386 calories; protein 5g; carbohydrates 57.4g; fat 15.7g; cholesterol 62.3mg; sodium 379.7mg.
Strawberry-Rhubarb Buckle
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Biko, Malagkit, or Bibingka?  Easy Filipino Rice Cake

Biko, Malagkit, or Bibingka? Easy Filipino Rice Cake

Growing up I  called this Filipino dessert “Biko”, but I’ve learned that it’s also called “Bibingka”, “Malagkit” or even “Bibingkang Malagkit” which is probably the best name for it.

Bibingka is basically a cake made with sweet glutinous rice or sweet glutinous rice flour aka Mochiko flour.  Malagkit literally means “sticky”.  So Bibingkang Malagkit translates to Sticky Rice Cake which is exactly what this dessert is!  What we called Biko is a sticky rice cake that is topped with a coating of thickened coconut milk; it is simply put another name for the same dessert.

Anyway whatever you call it it’s delicious.  It’s one of the dishes that fall under the “kakanin” category of Filipino food which are sweet treats usually made with rice, coconut, and root vegetables.

Recently I got a yen for some Biko and buying some was not an option.  I always find that when I buy any type of Filipino food at restaurants I always end up disappointed and make it the way I like it at home.

I looked at several recipes for Biko or Binbingkang Malagkit and they all involved more steps and ingredients than what I recalled from childhood.  I guess the recipe got fancier since I was a kid!  So I thought back to how my Lola (grandmother) Juling told me to make it.  Her way was way too easy and used 3 ingredients!  So I decided why not, do it Lola’s way, her Biko was always delicious.  Besides I wanted good old fashioned and simple.  None of that fancy stuff for me!  And not soaking rice overnight!

So without a recipe and with just 3 ingredients I set out to make my Lola’s Biko and let me tell you it came out perfect!  My grandkids and kids all loved it!  In fact it’s so easy I could make it everyday; but I won’t, it’s way too fattening!

I thought I’d  share this simple recipe with you.  You will love it!

I use my rice cooker to cook the rice, but if you don’t have a rice cooker you can cook the sweet rice on the stove just how you’d cook regular rice.

Biko

Ingredients:

4 Cups uncooked Sweet Rice (you can find this in Asian Markets, there are many brands to choose from)

Water to cook the rice

2 Cans Coconut Milk (you can find this in Asian Markets)

2 Cups Brown Sugar

Directions:

Place sweet rice in Rice Cooker or in a pot.

Add enough water to reach a bit under the water line in the rice cooker (if you’re cooking in a pot on the stove use a little bit less water than what you’d normally use to cook rice).  You want the rice to be just a bit undercooked.

Wait for the rice to cook.  Again you don’t want the rice mushy, you want it a bit undercooked.

Meanwhile oil a 9×13 baking pan well, bottom and all sides.  Set aside.

Place brown sugar and coconut milk in a pot and bring to a boil, stir constantly so the coconut milk and sugar combine well and is smooth.  Set aside.

When rice is done put it in the baking pan and smooth out evenly.

Pour the coconut mixture over all.

Bake in a pre-heated 350º oven for about 1 hour or until all the liquid thickens.  The top will bubble as it bakes.

Remove from oven and cool.

Cut into squares and serve.

Cover leftovers and leave on the counter, it has a shelf life of about 2 days.  If storing longer than 2 days place it in an airtight container and refrigerate but it can get a bit hard.  To soften  place a damp paper towel over a piece and microwave for about 30 – 45 seconds.  You can also freeze it in airtight freezer bags and thaw at room temperature before serving.

 

Biko
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Instructions
  1. Place sweet rice in Rice Cooker or in a pot. 
  2. Add enough water to reach a bit under the water line in the rice cooker (if you're cooking in a pot on the stove use a little bit less water than what you'd normally use to cook rice).  You want the rice to be just a bit undercooked.  
  3. Wait for the rice to cook.  Again you don't want the rice mushy, you want it a bit undercooked. 
  4. Meanwhile oil a 9x13 baking pan well, bottom and all sides.  Set aside.
  5. Place brown sugar and coconut milk in a pot and bring to a boil, stir constantly so the coconut milk and sugar combine well and is smooth.  Set aside.
  6. When rice is done put it in the baking pan and smooth out evenly.
  7. Pour the coconut mixture over all.
  8. Bake in a pre-heated 350º oven for about 1 hour or until all the liquid thickens.  The top will bubble as it bakes.  
  9. Remove from oven and cool.  
  10. Cut into squares and serve.
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Star Wars Mini Pizzas!

Star Wars Mini Pizzas!

Servings: 8                    Prep Time: 5 minutes                         Cook Time: 10 minutes

 

If you or your loved ones are Star Wars fans, you can make this super-dee-duper easy pizza recipe using mini pitas, pizza sauce, and some well placed cut toppings. It’s really that simple! You won’t even need the force to make these, although…that would be pretty awesome.

 

Ingredients

  • 8 mini pitas
  • Pizza sauce
  • Salami slices
  • Pepperoni
  • Black & Green olive slices
  • Mozzarella cheese

Equipment

  • Baking Sheet
  • Shaped cookie cutters (don’t have these? find the outline shapes online and use a knife to trace!).

Method

  • Preheat your oven to 375 degrees Fahrenheit.
  • On a parchment lined baking sheet, place your pitas down. Take a tablespoon of pizza sauce to the tops of each one, and spread out to the edges.
  • Top each pizza with mozzarella cheese.
  • Then, using cookie cutters or a sharp knife, cut out your characters and place on the center of each.
  • Use olives for eyes, pepperonis for death stars, etc. GET CREATIVE!
  • Bake for 10 minutes or until cheese is melted and lightly browned.
  • Let cool for a few minutes before serving!

 

 

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Want to Have S’more of These Porg S’mores

Want to Have S’more of These Porg S’mores

S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.

Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!

 

Ingredients:

Condiments

  • 1 tbsp Corn syrup, light

Baking & Spices

  • 1/4 cup Cornstarch
  • 1 Icing fitted with a, Black small
  • 1 Orange and grey/silver sanding sugar
  • 1/2 cup Powdered sugar
  • 1 Pinch Salt
  • 12 Squares of chocolate
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1 Vegetable oil

Snacks

  • 12 Chocolate graham crackers

Desserts

  • 1/4 cup Candy melts, orange
  • 1 Candy thermometer
  • 1 envelope Gelatin, unflavored
  • 24 Nonpareils, black jumbo

Liquids

  • 1 3 + 1/4 cup cold water

Other

  • Cardstock
  • Piping bags
  • 1/2 ” round piping tip
  • Large, round piping tip
  • Scissors
  • Toothpicks
  • Small zip-top bags

 

Helpful Tip

All cutting should be done by an adult.

Directions

1. Download, print, and cut out porg template.

2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.

3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.

4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.

5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.

6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.

7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.

8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.

9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.

10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.

11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.

12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.

13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.

14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.

15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)

 

 

Want to Have S’more of These Porg S’mores
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Want to Have S’more of These Porg S’mores
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