Italian Sausage and Cheese Jalapeno Poppers

There is nothing quite like a quick late night snack.... we had been busy all week and when it was finally the weekend - and being Saturday night I thought I would treat us with one of our favourite treats... JALAPENO POPPERS!!!

 

Jalapeno Poppers have become a regular feature in our house.  Both hubby and I love jalapenos and experimenting with different fillings.  There are so many different varieties of these unbelievable tasty morsels - just Google you will be surprised.  I loved the idea of putting sausage and cheese together to give these some meatiness but not take away from the jalapeno itself.

 

These tasty yet sometimes hot nibbles are just what the doctor ordered.  Tonight we tried filling them with Italian Sausage and creamy cheese.  Very simple ingredients but an abundance of flavour.  The Italian Sausage filled with fennel, garlic and chilli made it easy as I didn't have to add anything else to the mix except for the cream cheese and some grated parmesan.

 

Trust me these did not last long... didn't even make it to a fancy platter!! OOPS!!

Italian Sausage and Cheese Jalapeno Poppers

(Recipe adapted from A Taste of Home)

Makes: 40
 

500 grams Italian sausages

cooking spray

250 grams cream cheese, softened

1/2 cup shredded Parmesan cheese

20 large jalapeno peppers, halved lengthwise and seeded

Preheat oven to 220 degrees Celsius.

Heat a frying pan over medium heat and spray with cooking spray. Cook the sausage until no longer pink; drain.

In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.

Line two large baking trays with baking paper. 

Spoon about 1 tablespoonful into each jalapeno half.  Place on baking tray in a single layer.

Bake, uncovered, 15-20 minutes or until filling is lightly browned and bubbly.

(Click here for a printable version of this recipe)

Cheese and Bacon Scrolls

This morning while I was making the kids a treat of Cheesymite Scrolls I thought I would make some Cheese and Bacon Scrolls (using the same dough recipe).  Another favourite of the kids is cheese and bacon rolls.  Have you guessed that we all love bread yet?

Just like the Cheesymite Scrolls these were easy to make (a couple of extra steps to take) but definitely nice to est fresh from the oven.  Perfect for a lunchbox treat also.  Also freezable, so handy to have for a quick snack, lunch or after school treat.

Cheese and Bacon Scrolls

(recipe adapted from The Organised Housewife)

Makes: 10

150 grams bacon, all visible fat trimmed and removed
3 cups Self Raising Flour

pinch salt

50 grams reduced fat butter

1-1 1/2 cups milk

2 tablespoons tomato paste

1 1/2 cups reduced fat grated tasty cheese

Heat oven to 220 Celsius.

Sift flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (Or you can use a bench blender on speed 2)

Stir in enough milk to make a soft dough.

Knead on a lightly floured board.

Roll to form a rectangle that is roughly 40cm x 25cm.

Spread tomato paste over the dough using a blunt knife or spatula. Sprinkle bacon over the tomato paste.Sprinkle 1 cup cheese over the top.

Roll up the dough starting from a long side first.

Cut 10 x 4cm pieces from the roll.

Place these pieces close together, cut side up on a greased baking tray. Sprinkle the remaining cheese over the top.

Bake in the oven for 15-20 minutes. Allow to cool.

(Click here for a printable version of this recipe)

Cheesymite Scrolls

Both my kids have grown up eating Cheesymite Scrolls - a baked roll of light dough laced with vegemite and cheese. It has long been a quick fix for hungry kids when we are out shopping and we can therefore avoid the dreaded food court at the shopping centre.

Not lovers of vegemite in our house so I have adapted the recipe by using Promite - a yummier (in our opinion) spread which is the equivalent to good ol' vegemite.  

Super easy to make and superb to eat fresh from the oven.  Perfect for a lunchbox treat also.

Another amazing thing about this recipe is that you can freeze individual rolled up scrolls (wrap in plastic wrap and place in a snap lock bag) and allow to defrost prior to baking.  I don't get to do that though as these just get snapped up at our house!!

Cheesymite Scrolls

(recipe adapted from The Organised Housewife)

Makes: 10

3 cups Self Raising Flour

pinch salt

50 grams reduced fat butter

1-1 1/2 cups milk

1-2 tablespoons Promite or Vegemite

1 1/2 cups reduced fat grated tasty cheese

Heat oven to 220 Celsius.

Sift flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (Or you can use a bench blender on speed 2)

Stir in enough milk to make a soft dough.

Knead on a lightly floured board.

Roll to form a rectangle that is roughly 40cm x 25cm.

Spread promite/vegemite over the dough using a blunt knife or spatula. Sprinkle 1 cup cheese over the top.

Roll up the dough starting from a long side first.

Cut 10 x 4cm pieces from the roll.

Place these pieces close together, cut side up on a greased baking tray. Sprinkle the remaining cheese over the top.

Bake in the oven for 15-20 minutes. Allow to cool, if the kids will let you.

(Click here for a printable version of this recipe)

Zucchini, Bacon and Thyme Slice

There are so many Zucchini Slice recipes available all with their own little twist or that one extra ingredient but I guess it's a case of each to their own taste buds. 

I love this recipe for two big reasons....

Number One - it's super easy.  All mixed together in one bowl and then baked in the oven.  No extra pots or pans just a food processor or a hand grater... that's your choice. 

Number Two - my family love it.... vegetables and all.  LOL!!! 

The fact it is jam packed with vegetables and is wonderfully laced with thyme and a hint of garlic makes it a wonderful treat for breakfast, lunch or after school snack either hot or cold.  Although I haven't as yet served this for dinner I wouldn't hesitate to do so accompanying it with a nice garden salad.  And I have to be perfectly honest with you I NEED to double the recipe to ensure I get at least one piece.

  

Zucchini, Bacon and Thyme Slice

Serves: 12

ProPoints per Serve: 3

2 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

1 small red capsicum, seeded, finely chopped

2 spring onions, thinly sliced

1 bunch fresh thyme or 2 tablespoons dried thyme

2 cloves garlic, crushed

250 grams Weight Watchers bacon, finely chopped

1 cup 50% reduced fat grated tasty cheese

1 cup self-raising flour

4 eggs, lightly whisked

1/4 cup skim milk

1 tablespoon olive oil
salt
freshly ground black pepper 

Preheat oven to 180C. Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper.

Place the zucchini, carrot, capsicum, spring onion, thyme, garlic, bacon, cheese and flour in a large bowl and stir to combine. Add the egg, milk and oil and stir to combine. Season with salt and pepper.

Spoon the mixture into the prepared pan and smooth the surface. Bake for 40 mins or until firm to the touch. Set aside to cool slightly. Cut into 12 squares.

(Click here for a printable version of this recipe)

Cheesy Jalepeno Poppers

My first experience with Poppers was in a restaruant called the Drunken Admiral where they are called "Depth Chargers" on the menu. "Depth Chargers - guaranteed to kill all your seamen! Fresh fat chillies, seeded, filled with garlic n' herb cheese, crispy fried with a sticky blackberry dip" I was in heaven and have to say these are ordered everytime I dine there.

Jalepeno poppers would have to be one of my favourite yet guilty pleasures - the ultimate party food, entree or even sneaky snack. There are so many variations for these little tasty morsels - some are battered and deep fried, some have various fillings but this recipe is what I consider to be the ultimate flavour combination.

The three cheeses mixed together with a hint of garlic and chilli enveloped in a fresh softened jalepeno which is baked not fried so has a clean crisp flavour without all the grease.

Definitely a brilliant flavour explosion for your tastebuds.... if you haven't tried one I am sure you will be surpised... not only are these quick and easy to make but these little poppers do pack a punch!!

Cheesy Jalepeno Poppers

 

Serves: 6 (2 poppers)

ProPoints per serve: 3 

 

cooking spray

250 grams Weight Watchers bacon cut into strips

115 grams reduced fat cream cheese, softened

60 grams grated 50% reducted fat tasty cheese

60 grams grated Colby cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

freshly ground black pepper

6 larg fresh jalapenos, halved lengthwise and seeded

1/2 cup dry bread crumbs

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon over medium-high heat until crispy.

In a large bowl, combine the bacon, cheeses, salt, garlic powder, chilli powder and black pepper, mixing well.

Spoon about 2 tablespoonfuls into each pepper half.   Roll gently in bread crumbs.

Place on a prepared baking tray. Bake, uncovered, for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.

Serve immediately.

(click here for a printable version of this recipe)

Quick and Easy Sausage Rolls

My family have been asking and asking "Mam when will you make some Homemade Sausage Rolls" followed by "you haven't made them for ages".  Guilting me obviously works as the next minute I was in the kitchen baking my heart out.

 

Sometimes I can be quite adventurous with fillings and flavours and Noel makes a pretty mean sausage roll also.  He even did a sort of Guest Blog for me with Noel's Homemade Sausage Rolls (well he cooked and I typed).

 

Not being as prepared as usual I went for an old trusted recipe, one that I have been making for as long as I can remember and a very easy recipe at that.  Like with all my good recipes they are jam packed with hidden vegetables and filled with flavour.

 

These pork and beef sausages rolls are perfect - quick, easy and have minimal ingredients.  The flavouring is infact just one jar of Rosella Fruit Chutney mixed with the meat, onions, carrots and zucchini - voila! Bake and your done.

 

These sausage rolls get eaten straight off the cooling rack while they are still warm at our house but they can be stored in an airtight container in the fridge or even frozen.

 

 

Quick and Easy Sausage Rolls

 

Serves: Makes 60

ProPoints per Serve: 3

 

cooking spray

500 grams extra trim beef mince

500 grams extra trim pork mince

1 onion, minced

2 carrots, finely grated

2 zucchinis, finely grated

525 gram bottle Rosella Fruit Chutney

salt

freshly ground black pepper

1/2 cup plain flour

8 sheets Pampas Reduced Fat Butter Puff Pastry sheets, defrosted

4 egg whites, lightly beaten

 

 

Preheat oven to 180 degrees Celsius.

 

Prepare 2 or more baking trays lining with baking paper and spray with cooking spray.

 

In a large bowl mix together the beef, pork, onion, carrots, zucchini and fruit chutney until well combined.  Season with salt and freshly ground pepper.

 

On a pastry board or bench top sprinkle flour lightly to assist rolling mixture into sausage shapes the same length as the pastry making 16 lengths of sausage mixture.

 

Cut each pastry sheet in half lenghtways.  Place a sausage shape at the edge of 1 peice of pastry.  Brush edge of pastry with egg.  Roll to enclose sausage mixture ensure that the fold of pastry is underneath.  Repeat with remaining pastry and sausage mixture.

 

Cut each pastry into 4 and place on baking trays.  Brush with remaining egg.

Cook in oven for 25 - 30 minutes or until pastry is golden and meat is cooked through.

 

Allow to cool slightly.

 

(Click here for a printable version of this recipe) 

Bacon and Corn Polenta Muffins

Something quick to make and oh so very very tasty.  These will fit the bill for a lunchbox treat if you can manage to stop others from eating them when they come straight out of the oven.

The combination of the bacon and corn, always a wonderful combination on their own, partnered with cheese and polenta makes a satisfying flavour hit that are delicious whether they are served hot or cold.

Only 2ppts each but very morish - I could eat quite a few.  Freezable so you can control how many you have for lunch :)

Bacon and Corn Polenta Muffins

(recipe adapted from WW The Complete Meal)

Serves: 24

ProPoints per Serve: 2

cooking spray

1/2 cup (80 grams) yellow polenta

2/3 cups (160 mls) skim milk

80 grams Weight Watchers Bacon, finely chopped

4 green shallots, finely chopped

1 1/2 cups (220 grams) self raising flour

2 x 125 gram cans corn kernels, rinsed, drained

2 x 125 gram cans creamed corn

1/2 cup (60 grams) extra light grated tasty cheese

100 grams Weight Watchers Canola Spread, melted

2 eggs, lightly beaten

Preheat oven to 200 degrees Celsius.

Line two 12 hole mini muffin tins with paper cases.  Spray with cooking spray if needed.

Combine polenta and milk in a bowl.  Set aside for 15 minutes.

Meanwhile lightly spray a small non stick frying pan with cooking spray and heat over medium-high heat.  Cook bacon, stirring, for 2 minutes.  Add shallots and cook, stirring, for 2 minutes or until bacon is crisp.  Remove pan from heat.  Cool for 5 minutes.

Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined.  Add spread, egg and polenta mixture and mix until combined.

Spoon 2 tablespoons of batter into each paper case.   Bake for 15 - 18 minutes or until cooked when tested with a skewer.  Cool muffins in tins for 5 minutes before turning out onto a wire rack.  Serve warm or cold.

Note: for a mini muffin this mixture can make 48 muffins by using small paper cases and 1 tablespoon of mixture per case - the ProPoints value per muffin would then be 1 ppts each.

(click here for a printable version of this recipe)

Ham, Cheese, Tomato and Avocado Toastie

I rarely blog a breakfast or a lunch but I do realise that this blog cannot just be about mains, it does need to cover other meals that we cook and eat.

Coming home from work early due to Alex being sick all night (long story) I wanted to ensure that I made myself something for lunch that fit into the ProPoints plan and was quick.  I decided on a "toastie".. or as many know the dish - a toasted sandwich.

I love a good toastie.. and any filling normally hits the spot.  Today I went for something basic... a combination of ham, cheese, tomato and tomato and I really enjoyed it.

Ham Cheese Tomato and Avocado Toastie

Serves: 1

ProPoints per serve: 8

2 slices wholegrain bread

1/8 medium avocado, sliced thinly

1 small tomato sliced

30 grams sliced ham

1 slice reduced fat cheese slice

cooking spray

Preheat a sandwich press or similar.

Assemble sandwich on work area having a slice of bread, avocado slices, tomato slices, ham and cheese.  Top with second slice of bread.

Spray hot plates of sandwich press with cooking spray, add sandwich and close lid.

Cook until golden and cooked through.

(click here for a printable version of this recipe)

"Quickie" Nachos

Back from a week away in Tasmania for work - entirely eating out for the whole time.  Saturday after shopping and football I thought I would make an early afternoon snack for the crew prior to cooking dinner. I called on a favourite of ours, "Quickie" Nachos!

These, while not traditional, are very easy to make and always a crowd pleaser - here is my quick version that never fails.

No sooner are the nachos out from under the grill they are gone - serve these with guacamole or sour cream but be quick especially in our house!!

"Quickie" Nachos

Serves: 8

ProPoints per serve: 4

cooking spray

175 grams Natural Corn Chips, Salted

375 grams tomato salsa

100 grams low fat grated tasty cheese

Preheat grill on high heat.

Spray a quiche dish or microwavable shallow dish with cooking spray.  Cover with half the corn chips.  Top with half the salsa.  Repeat layers finishing by sprinkling cheese over top of final layer of salsa.

Microwave on high heat for 2 - 3 minutes or until cheese starts to melt.

Place under grill for 2 - 3 minutes or until cheese is bubbling.

(Click here for a printable version of this recipe)

Prawn and Vegetable Spaghetti Fritters

I am not quite sure where the idea for these fritters came from - maybe from the fact that I am so over Festive Food at the moment and I really wanted something different or the fact that I had some left over cooked spaghetti sitting on the bench staring at me. Where ever it came from though I am glad as they went down a treat.

Very easy to prepare and cook, these were full of prawns and vegetables and overall very tasty. In fact several of the household had seconds so that must be a good sign. Nice by themselves or serve with a sauce of your choice such as kecap manis or tomato.

Prawn and Vegetable Spaghetti Fritters

Serves: 8
Points per serve: 3

2 eggs, lightly beaten
3 tablespoons freshly grated Parmesan Cheese
200 grams cooked small prawns/shrimps
2 spring onions, finely chopped
1/2 red capsicum, finely diced
1 carrot, peeled and grated
1/4 cup plain flour
1 tablespoon dried parsley flakes
freshly ground black pepper
salt
3 cups cooked spaghetti
2 tablespoons oil

In a large bowl mix together eggs, parmesan, prawns, spring onions, capsicum, carrot, flour and parsley until combined. Season with salt and pepper. Mix through cooked spaghetti.

Form into 8 patties, cover and refrigerate for 30 minutes.

Heat half of the oil in a large frying pan and cook the fritters, in batches of 4, over a medium to high heat until golden brown. Continue with remaining oil and fritters. Serve immediately.

(click here for a printable version of this recipe)

Pork, Pear and Fennel Sausage Rolls

This recipe was inspired by this month's Royal Foodie Joust at the Leftover Queen Forum. The ingredients for this month's challenge decided by last month's winners, Joanne and Adam of Inspired Taste, are Pear, Ginger and Fennel. What an amazing combination!!! These ingredients could mean either a sweet or a savoury dishes and of course, with a bit of though, the potential was endless.

We however went savoury and came up with Pork, Pear and Fennel Sausage Rolls. With freshly grated ginger, grated pear and of course ground fennel as part of the challenge mixed with some other grated vegetables, pork mince and sausage mince the flavour was intense but not overpowering, even Miss Alex who detests sausage rolls ate two large ones for dinner tonight.

Pork, Pear and Fennel Sausage Rolls

Makes: 24 large or 72 small

Points per serve: large 4.5 or small 1.5

6 sheets frozen reduced fat puff pastry, 25cm x 25cm

500 grams pork mince

500 grams sausage mince

3 pears, peeled and grated

1 onion, finely diced

2 carrots, grated

1 large zucchini, grated

1 tablespoon freshly grated ginger

1 teapsoon crushed garlic

1 1/2 tablespoons ground fennel

1 tablespoon dried parsley

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup plain flour

2 eggs, beaten

cooking spray

2 tablespoons fennel seed, for garnish

Preheat oven to 200 degrees celsius.

Remove pastry from freezer and allow to come to room temperature. Cut each sheet in half to make two rectangles.

In a large bowl combine pork mince, sausage mince, pears, carrots, zucchini, ginger, garlic, ground fennel, parsley, salt and pepper. Mix really well using hands.

Cover baking trays with foil or baking paper. Spray each tray with cooking spray.

Sprinkle board and hands with flour. Divide mixture into 10 pieces. Roll each piece into a sausage the length of the pastry. Take one piece of pastry and place one length of sausage mixture in the middle of on the pastry. Brush either side with beaten egg. Roll to enclose. Cut into desired lengths (cut into two for large or into six for small) and place on prepared trays. Continue until all pastry and mixture is used. Coat with remaining beaten egg and sprinkle with fennel seeds, if using.

Place in oven and cook for 25 - 40 minutes until cooked through and pastry is golden.

(click here for a printable version of this recipe)

Chicken, Capsicum and Tomato Quesadillas

Having had a delicious roast chicken the night before I needed to find something to do with the left over chicken meat.

Confession time: many of you don't know this of me but I hate having the same thing two nights in a row, freezing it for lunches or quick meals is okay, but never eating it again the next night. While this doesn't bother others in our house it does bother me!

I have read on a few blogs about Quesadillas. We don't frequent Mexican restaurants that often and have only really eaten the more commonly known Mexican dishes such as tacos, burritos, enchiladas, chilli, etc., so I have to say that the Quesadillas have intrigued me for some time now. Especially the mouthwatering Quesadilla recipes over at Closet Cooking and For the Love of Cooking..... do yourself a flavour favour and have at look at both these sites.

Anyway my mind was made up to have a go at making these so here is my take on this dish, one which I must say I really enjoyed and cannot wait to experiement a little more with flavours and fillings.

Chicken, Capsicum and Tomato Quesadillas

Serves: 2

Points per serve: 5.5

2 light tortillas

1 tablespoon tomato paste

1 teaspoons taco seasoning

60 grams cooked chicken meat

1/2 tomato, diced

1/4 red capsicum, diced

1/4 red onion, finely sliced

60 grams low fat tasty cheese, grated

handful fresh coriander leaves

Combine tomato paste and taco seasoning and mix well. Spread evenly over one tortilla. Top with chicken, tomato, capsicum, red onion and grated cheese. Top with other tortilla.

Heat a frying pan over high heat and spray with cooking spray. Reduce to low heat. Gently place quesadilla into the frying pan and cook for 3 - 5 minutes or until golden.

Flip quesadilla over ( I used a plate and then slid it back into the frying pan) and cook for a further 3 - 5 minutes or until golden and cheese has melted.

Cut into triangles and serve.

(click here for a printable version of this recipe)

Chicken and Ginger Patties

Tonight the kids had asked for "party food" (some dim sims, nuggets, etc) as they wanted to watch a movie, after all it was a Friday night....
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However I wasn't excited about the thought of dinner being frozen from boxes and as I had some chicken mince that needed using but for some reason all I could think of was "fish cakes" - go figure? Anyway so basing my thoughts on the idea of fish cakes I replaced the fish with the chicken mince and went from there. These patties turned out to be very quick and easy to prepare.
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I love the flavour combination of chicken, ginger and spring onion. It is quite a refreshing and unique taste. You could even add some chillies to this if you like.

They must have been okay as there was none left... I think I managed to get 2 or 3 of them.

Chicken and Ginger Patties

Serves: 20

Points per serve: 1/2

500 grams chicken mince

4 spring onions finely sliced

1 tablespoon grated ginger

salt

freshly ground black pepper

1 teaspoon sugar

1 tablespoon soy sauce

In a large bowl mix chicken, onions, ginger, salt, pepper, sugar and soy sauce together until well combined.

With wet hands shape spoonfuls of mixture into small patties. Place on an oven tray that has been sprayed with cooking spray. Once all patties have been made spray with cooking spray again. Refrigerate for 30 minutes.

Heat a large non stick fry pan over a medium-high heat and coat with cooking spray. Working in batches cook the patties for 2 - 3 minutes each side or until browned and cooked through. Drain on paper towel and keep warm. Repeat until all patties are cooked.

Tip: Freeze patties prior to cooking.

(click here for a printable version of this recipe)

Honey Dipped Crunchy Chicken Nuggets

I have to say my kids LOVE these nuggets.... they are so much better than shop bought nuggets for sure.

For the extra crunchiness this recipe calls for using Cornflake crumbs, which can be bought in the supermarket or you can crush some Cornflakes using your blender. Normally breadcrumbs can be used but they are not as crunchy.

Quite easy to prepare, which is always a good thing, knowing that they are homemade and full of good ingredients makes the little effort required well worth it.

Honey Dipped Crunchy Chicken Nuggets

(recipe adapted from WW Secrets of Success)

Serves: 10

Points per serve: 3

cooking spray

1 tablespoon honey

1 eggwhite, lightly beaten

1 kg chicken fillets

1 cup Cornflake crumbs

Preheat oven to 200 deg C.

Line a baking tray with foil and spray lightly with cooking spray.

In a large bowl mix together the egg white and honey. Add chicken pieces and toss in the mixture. Place in a colander over a sink or bowl and allow excess to drain.

Place cornflake crumbs in a bowl. Roll chicken pieces in crumbs, one at a time ensuring they are fully coated and place on baking tray.

Lightly spray with oil and bake in the oven for 8 - 10 minutes or until cooked.

Serve with Honey Mustard Mayonnaise.

(click here for a printable version of this recipe)

Noels Homemade Sausage Rolls

Another dish we don't cook a lot of due to the fact that they are very morish, unresistable and overall just too yummy is homemade sausage rolls. Shop bought sausage rolls have nothing on these little gems - especially as Noel did all the hard work not me!!

The best thing about making sausage rolls from scratch is that you get to invent the flavour.... and with any invention the potential is endless.

Perfect for either a party or a snack - they never fail to please.

Noel's Homemade Sausage Rolls

Makes approx 64 rolls
Points per serve - danger beware

500g pork mince
500g sausage mince
1 onion, finely chopped

1 zucchini, grated

1 1/2 cups finely grated parmensan cheese

1 tablespoons minced garlic

2 tablespoons mango chutney

6 tablespoons tomato paste

4 tablespoons barbecue sauce

salt

freshly ground black pepper

1 tablespoon dried sage

1 tablespoon dried thyme

2 tablespoons dried parsley

1 tablespoon dried basil

2 1/2 cups breadcrumbs

2 eggs, beaten

8 sheets premade puff pastry, frozen 24cm x 24cm square

Preheat oven to 180 deg C.

In a large bowl mix all the ingredients besides the egg and pastry, ensuring it is thoroughly mixed together.

Defrost pastry sheets and cut in half.

Roll mince mixture into a sausage formed roll long enough to fit the pastry. Wet hands to stop mince mixture from sticking during this process. Place mince mixture on the pastry, brush with egg and roll to enclose. Cut into 4 pieces (or more if desired). Repeat with remainder of mixture.

Place on a lined oven tray and brush with remainding egg. Cook for 40 - 50 minutes or until cooked through.

(Click here for a printable version of this recipe)

Corn Dogs

Whilst I know that I should not have even contemplated cooking these, let alone actually proceeding to cook them, I have to confess the idea of doing so has been in my mind for several months. Ever since I saw them premade and frozen in a shop not far from home. In between then and now I also noticed that another foodie blogger, Carmen at Chubba Girl, posted her take on Corny Dogs which also gave me the nudge to make them!!

To be honest these are something that I have treated myself to if I am at the Melbourne Show, Luna Park or market. Just as I thought they were quite easy to assemble and cook but although nice not the same as buying or eating them in a carnival atmosphere!

Although, like me, the kids liked them these are not a regular item on our menu I have to mention and nor will they be, especially considering we are trying to lose weight.... hahaha

Corn Dogs

Serves: 8

1 cup milk
2 medium eggs 1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups polenta or corn meal
2/3 cup plain flour
8 skinless hot dogs
flour for dusting
oil for frying
8 wooden skewers

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Dust the hot dogs with flour, coating them completely. Thread the hot dogs on the skewers as straight as possible.

Meanwhile heat oil until very hot (a bread cube should sizzle when added).

Coat hot dogs by swirling them in the bowl of batter until they are coated, hold for 30 seconds or so over the batter allowing for any excess batter to drip off. Carefully place into the hot oil. Turn the corn dogs when the bottom side is well browned. Using tongs carefully remove the cooked corn dogs from the oil and allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.

(click here for a printable version of this recipe)

Bean and Vegetable Cups

For a quick snack or lunch, these Bean and Vegetable Cups really fit the bill! Not only are they easy to make but they are tasty and very filling.

The ones that I have made today are perfect for vegetarians but as with a lot of our dishes, the filling can be changed and adapted to suit everyone. I have in the past added bacon, ham or shredded chicken but they are just as nice the way these are.

As with using different fillings any sliced bread can be used, I have used multigrain as that's what I had on hand but white is just as delicious.

Bean and Vegetable Cups

Makes 12

Points per serve: 2.5

cooking spray

12 slices multigrain bread

1 x 440g tin baked beans in tomato sauce

2 shallots, thinly sliced

1/2 red capsicum, diced

1/2 green capsicum, diced

1 tablespoon tomato paste

2 teaspoons dried oregano

freshly ground black pepper

3/4 cup grated tasty cheese

Preheat oven to 180 deg C.

Spray a large muffin pan with cooking spray.

Remove crusts from bread slices and using a rolling pin, roll each bread slice individually until about 5 - 7mm thin. Press each slice into the muffin pan ensuring that the sides are evenly balanced, thus forming a cup or a basket.

In a bowl add the beans, shallots, capsicum, tomato paste, oregano and pepper mix together to combine well. Spoon mixture into bread cups. Sprinkle with tasty cheese.

Spray tips of bread with additional cooking spray. Cook in oven for 15 - 20 minutes or until cheese has melted and is golden.
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French Onion Soup

I have a passion for soups especially when they not only excite the tastebuds but when they are really easy to make. This brings me to my new found love of French Onion Soup. To be honest I cannot eat enough of this and have been having it for lunch or a quick snack.

French Onion Soup

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Serves: 4

Points per serve: 0

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2 onions, thinly sliced

cooking spray

2 teaspoons crushed garlic

4 cups of water

2 tablespoons chicken stock powder

2 teaspoons soy sauce

2 teaspoons Worchestershire Sauce
freshly ground black pepper to taste

salt to taste

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Over a low heat coat a saucepan with cooking spray, add onions and cook covered for 10 - 15 minutes or until onions are very soft and golden in colour.
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Combine water and stock powder together, mixing well.
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Add liquid stock, garlic, soy sauce and Worchestershire sauce to saucepan. Bring to the boil, reduce heat and simmer covered for 15 minutes.
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Season with salt and freshly ground black pepper.
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This soup tastes absolutely wonderful with a buttered fresh crusty roll. YUM!
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