Tasty Recipes

Lolly Cake A kids party favourite.

Recipe Ingredients

(Makes 24)

125 g unsalted butter
1/2 can HIGHLANDER Sweetened Condensed Milk
250 g malt biscuits, crumbed
180 g coloured marshmallows or Eskimo lollies, cut into pieces
1/2 cup desiccated coconut

How to make

1. Melt the butter in a medium saucepan. Stir in the HIGHLANDER Sweetened Condensed Milk. Remove from the heat and cool slightly. Stir in the coloured marshmallows and malt biscuits.
2. Turn out onto a sheet of waxed paper sprinkled with coconut and shape into 2 rolls. Roll in the coconut, then roll up in the paper and twist the ends. Refrigerate for approximately 4 hours or until firm.
3. Cut into slices for serving. Store in a covered container in the refrigerator.

Preparation time:
15 minutes plus 4 hours chilling time
Cooking time:
0 minutes

Banana Berry Smoothie

Banana Berry Smoothie A nutritious combination great for an afternoon snack.

Recipe Ingredients

(Serves 4)

1 can CARNATION Light & Creamy Evaporated Milk, 375mL
1 banana, peeled and sliced
1 cup frozen berries
1 scoop low fat vanilla ice cream

How to make

1. Place all ingredients in a blender and blend until desired consistency is reached.

Preparation time:
5 minutes
Cooking time:
0 minutes

Egg Foo Yung Recipe

Here’s a great breakfast idea for anyone looking for something different – Egg Foo Yung.Egg foo yung is a dish found in Chinese American cuisine. Many of you have probably tried it at the Chinese buffets in the UnitedStates. It is basically an omelet or pancake with vegetables mixed into it. Feel free to add in or replace whatever vegetables you like or dislike. If you don’t like ham, shrimp or chicken would go great as well. There are a couple ways to cook this – the first way is to cook it on the bottom and then fold it over like an omelet. The second way is to cook it like a pancake. I used the omelet method myself because I wanted it to a little thicker. What I found great about this recipe is the foo yung sauce, it’s absolutely delicious! The foo yung sauce is just a simple combination of chicken broth, soy sauce, vinegar and sugar. Let me know how it turns out. Enjoy.
egg foo yung

Ingredients:
6 eggs
1 cup fresh bean sprouts
¼ cup green onion (minced)
¼ cup bamboo shoots (minced)
4 water chestnuts (minced)
¼ cup slivered ham
1 teaspoon soy sauce
oil (for cooking)
Foo Yung Sauce-
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

Cooking Instructions:
egg foo yung

Step 1: In a bowl mix together eggs, vegetables, ham and soy sauce.
Step 2: Heat a skillet with a little bit of oil or cooking spray and add 1/3 cup of the egg mixture. Cook either as you would a pancake, once lightly browned on one side flip and brown the other, or fold as you would an omelet. Repeat until the egg mixture is gone.
egg foo yung

Step 3: To make foo yung sauce – Add chicken broth, soy sauce, vinegar and sugar to a sauce pan. Bring sauce to a boil. Meanwhile combine cold water and cornstarch in a small bowl. When the sauce starts boiling, stir in the cornstarch mixture. Cook, stirring until sauce is thickening and bubbling.

Egg Drop Soup Recipe

Egg drop soup is a Chinese soup commonly consisting of chicken broth, beaten eggs and green onions. This is another recipe that a lot of you might have had at a Chinese buffet. I don’t really make a lot of soups but I have always wanted to try a couple from the buffets and this is one of them. This actually turned out quite well – I felt the flavors were all there and nothing was to overpowering. Plus, dropping the eggs in the boiling broth is always fun. What really amazed me was how easy this recipe was and how little time it took to make. The egg drop soup can be made within only 10-15 minutes, and would go great as a side dish with just about any Chinese inspired dinner. Another plus about this recipe is that it has very few ingredients and it is inexpensive. Let me know what you think – enjoy!

Ingredients:
4 cups chicken broth
2 tablespoons green onions (chopped)
1/8 teaspoon ground ginger
¼ teaspoon salt
1 ½ tablespoons cornstarch
4 eggs
1 egg yolk
Cooking Instructions:
Egg Drop Soup

Step 1: Reserve ¾ cup of the chicken broth (it will later be mixed with the cornstarch). Pour the rest of the broth into a sauce pan.
Step 2: Stir in ginger, salt, and green onions. Bring to a boil. While bring to a boil combine the corn starch with the reserve chicken broth and mix well. Set aside.
Step 3: In a bowl whisk eggs and the egg yolk together with a fork.
Egg Drop Soup

Step 4: Slowly drizzle the egg a little at a time with a fork into the boiling broth. The egg will cook right away.
Step 5: Pour the cornstarch mixture into the broth and stir until its mixed well.

Chocolate Chip Cookies Recipe

Who doesn’t like chocolate chip cookies? After all, adding chocolate chips truly is one of the best ways to make cookies. I’m sure a lot of you have some great ways to make chocolate chip cookies, but if you don’t or would just like to try something different – here is my way. Like most of the recipes I post on this blog, these are really easy to make and will only take a few minutes to get into the oven. I made tons of these things just yesterday and they are almost gone already! They came out so moist and flavorful. I think that adding both vanilla and almond extract added a great deal to the flavor of the cookies. If you’re not a big fan of chocolate, you could add butterscotch chips instead. Enjoy.
Chocolate Chip Cookies

Ingredients:
2 ¼ cups of all purpose flour
¾ cup brown sugar
1 teaspoon baking soda
1 cup butter (softened)
¼ cup of sugar
1 (4 oz) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs (beaten)
2 cups chocolate chips
Cooking Instructions:
Chocolate Chip Cookies

Step 1: Preheat the oven to 350 degrees. In a bowl combine flour and baking soda.
Step 2: In another bowl beat sugar, brown sugar, butter, pudding mix, vanilla and almond extract. Blend well. Add in the eggs and mix well. Beat the flour mixture into the sugar mixture and stir in chocolate chips.
Chocolate Chip Cookies

Step 3: Lay out cooking by rounded teaspoon full (or tablespoon if you want bigger cookies) on a baking sheet.
Step 4: Bake for 10-13 minutes. Remove from oven and let cool.

Chocolate Cake Recipe

Seriously, who doesn’t like chocolate cake? If you enjoy sweets you are sure to love it. I won’t go as far as to say this is the best chocolate cake ever, but it’s really good! Chances are some of you have either tried this recipe or make it on a regular basis. This is the legendary Hersey’s chocolate cake recipe. What I love about this cake is that is has an amazing chocolate flavor, is easy to make and it’s very moist. What a perfect combination. You can frost the cake with chocolate frosting but butter cream frosting goes great on this cake. After I added the water I was a little worried because the batter seemed so thing but it baked up beautifully. This cake can either be made in two 9” round baking pans or a 13×9” pan. If you want to please your family and friends with an extremely delicious chocolate cake, give this recipe a try. Enjoy.

Ingredients:
1 ¾ cups flour
2 cups sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ cup baking cocoa
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
¾ cup boiling water
Butter cream Frosting-
1 cup butter
1 ½ teaspoons vanilla extract
1 pinch salt
5 cups confectioners sugar
1-2 tablespoons milk (as needed)
Cooking Instructions:

Step 1: Pre-heat oven to 350 degrees and grease two 9” round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans.
Step 2: Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.

Step 3: To make frosting- In a large bowl cream butter and add vanilla extract and salt. Beat on medium speed adding sugar 1 cup at a time. Add milk 1 tablespoon at a time until frosting has reached your desired consistency.
Step 4: Frost the cake with a spatula.

Chocolate Brownies Recipe

I don’t know why it took me so long to post this recipe because chocolate brownies are the best! The weather has been cold here in Michigan, so I decided to do a little baking. This is one of the best, if not the best recipe for chocolate brownies I have tried. These brownies are very moist, rich and full of that delicious sweet flavor. One of the best brownie tips I have is to line the baking dish with aluminum foil, when they are cooled, pull the foil out, lay them out flat and cut the brownies with a pizza cutter. This will give you perfectly shaped brownies. You could add a lot of things to these brownies such as chocolate chips, M&M’s, or even frost them. These brownies are so easy to make and will impress almost anyone. Enjoy.

Ingredients:
¾ cup cocoa powder
¾ cup shortening
2 ¼ cups white sugar
4 large eggs
1 teaspoon vanilla extract
1 ¼ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup walnuts or pecans (chopped)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Line a 9×13” baking pan with aluminum foil and grease it.
Step 2: In a sauce pan melt shortening and then stir in cocoa powder. Remove pan from heat. Pour the mixture into a large mixing bowl. Mix in sugar and vanilla extract. Mix in eggs one at a time. Stir in flour, baking powder, and salt. Fold in chopped walnuts or pecans. Pour mixture into the baking dish and spread out evenly.
Step 3: Bake for 30 minutes. Cool and cut into squares.
(Makes about 14-28 brownies depending on the size you cut them)