CHOCOLATE MINT Melt Away Cookies

You will instantly fall in love with this easy chocolate cookie recipe! Besides that these Chocolate Mint Melt-Away Cookies are super easy to make. 

It just doesn't get any easier than this.

	Chocolate Mint Melt-Away Cookies
	Ingredients: 1 Devils Food Cake Mix 2 eggs 1/2 cup oil 30 Andes Chocolate Mints Directions: Preheat oven to 350°F. Mix cake mix, eggs, and oil together. Roll the dough into small balls and place on an ungreassed cookie sheet. Bake for 8-10 minutes, no longer. While the cookies are baking, unwrap the mints. When the cookies are done place 1 mint in the center of each hot cookie and let it stand for a few minutes. Swirl the melted mint on the top of each cookie. Let them cool and then enjoy. Recipe By: Jan Beautler

Variations

When we don't have mints on hand, we just make a mint frosting. This can be accomplished by adding one or two drops of mint extract to your favorite vanilla frosting recipe.

ICE CREAM IN A BAG

These amazing yet easy ice cream recipes are sure to please everyone. There is just nothing better than the smooth texture and fresh taste of homemade ice cream. I'm quite sure you will enjoy both of these easy ice cream recipes!

Ice Cream Tips

First, let's start with some tips about making and storing your own ice cream.

• Homemade ice cream is best served right after you make it. It tends to get very hard and crystallize in the freezer.

• If you plan to store homemade ice cream, use more cream. The more cream you have, the better it will store (cream will not crystallize as much as milk). For example, replace skim milk with whole milk, whole milk with half & half, and half & half with cream.

• Store extra homemade ice cream in an airtight plastic container in the freezer. If the ice cream does not fill the whole container, place plastic wrap against the ice cream. This will keep it fresher and will keep the frost off. Let it thaw for 15-20 minutes at room temperature or microwave for a short time to soften before serving.

• Though most people will tell you that you have to use rock salt to make ice cream, I have successfully made ice cream using table salt. Though, the rock salt has better results.

• If you don't have an ice cream maker, you can use the ice cream in a bag techniques described below with any ice cream recipe.

• Making ice cream is a great family activity!!

	Ice Cream in a Bag
	This is a very simple way to make ice cream that can be done with very little equipment. This can technically be done with any two containers: a small container with your ice cream mixture, and a larger container that can hold the ice cream container and the ice and salt. Ingredients: 1/2 cup milk (skim, 1%, 2%, whole, or half & half) 1 Tablespoon sugar 1/4 teaspoon vanilla Directions: Double bag ingredients in small Ziploc bags. Make sure you press air out and make sure they seal well. Put inside large Ziploc bag or large airtight container filled with ice and a generous amount of salt. Shake, roll, and knead until thickened. We like to toss it around an make a game out of it! To make other flavors add fruit, chocolate syrup, crushed cookies, jam, or any other flavorings. It is best to add these when the ice cream is almost done. Makes one serving. You can do up to 4 serving size bags in the large Ziploc or large container.

Challenge: R20 FOR A FULL DAYS MEAL- DAY2

Hi Guys

so day 1 went well, and i was able to only spend R20 for the entire day on a Full Days Meal
and that means that Day 2 has arrived and will be doing will telling you my Meal Plan for the day.

to be extremely honest, i would love and craving some biltong or droewors now but its a luxury item or even a Hudsons Burger or Amazing Breakfast from Salt Deli or Tamboers Deli but those are all luxury items

DAY 2-MEAL PLAN

For Breakfast, once again, i will be having a few glasses of water
( Total Cost= R0.00)

For Lunch, i will be having a t Roll (R2.50) and Grated Cheese (R4.99)
(Total Cost= R7.49)

For Dinner, i will be having Toasted Cheese Sammies/Sandwiches
(Bread= R6.99, Cheese=R4.99)
(Total Cost= R11.98)

GRAND TOTALOF: R19.47
SAVINGS: R0.53C

Challenge: R20 FOR A FULL DAYS MEAL- DAY1

So day 1 has arrived and i  has started my R20 a day for a full days meal.

this Challenge was proposed to me by some friends who said i eat so nicely and need to eat like the lowest end of South Africa Market who eat for around R10-R20 a meal

so hear it goes....

For Breakfast, i just had a few glasses of water Total Value/Cost= FREE/ R0.00)

so Total so Far is R0.00

For Lunch, i had an Value Pack, Apple&Banana Total Valued at R2.00  (reduced price from R3.50), an a Meduim size Roll for R3.99 and an Avocado at R4.99

Therefore, Total so far for Breakfast and Lunch is R10.98

For Dinner, a Bag of Pasta for 6.99 and a Cheap Sauce for R2.00

THEREFORE, A TOTAL SPENDING OF R20.00

Egg Free Cookies

Ingredience

• No eggs!
• 12oz self raising flour
• 8oz soft margarine
• 8oz caster sugar
• 2oz dark chocolate drops (or anything else you fancy putting in; smarties, white chocolate drops, raisins etc.)

Method

1 - mix the ingerdients together in a big bowl, use your hands to knead the dough, it shouldn't be at all crumbly, so add a little more margarine if it is.
2 - take a small ball of dough, about the size of 1 and a half ping pong balls and squeeze it so it's a circle about 1.5cm thick
3 - place on a greased tray.
You can make between 16 - 22 cookies, so use 2 trays.
4 - cook in an oven preheated to 180 degrees for about 15 mins.
5 - eat them while they're hot! Taste magic with a glass of milk

Peppermint Crisp Tart ( Pep Tart)

Peppermint Crisp Tart

A typical South African dessert the Peppermint Crisp Fridge Tart is incredibly rich and decadent, but hugely popular all the same. It must also be one of the easiest pudding recipes on the planet – you can whip this pudding up in 10 minutes! Follow this easy recipe and create a dessert that’s always a winner – in no time at all.

Ingredients:

2 packets of Tennis biscuits
2 sachets of Orley Whip or 500ml cream
1 tin caramel
peppermint crisp chocolate

Method:

1. Beat the Orley Whip / cream.
2. Mix in the caramel.
3. Layer the Tennis biscuits and the Orley Whip mixture.
4. Sprinkle peppermint crisp on top.
5. Place in fridge to set.

Ingredients

· 4 cups diced poached chicken, recipe follows

· 1 stalk celery, cut into 1/4-inch dice

· 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

· 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

· 2 tablespoons finely chopped parsley

· 1 cup prepared or homemade mayonnaise

· 2 teaspoons strained freshly squeezed lemon juice

· 1 teaspoon Dijon mustard

· 2 teaspoons kosher salt

· Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

· POACHED CHICKEN FOR SALADS

· 10 sprigs parsley

· 2 sprigs fresh thyme

· 1 small onion, halved

· 1 small carrot, halved

· 1 stalk celery, halved

· 3 pounds chicken breasts halves, on the bone and fat trimmed

· 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Thai Beef Salad

Whether you are experiencing “empty nest syndrome” Here are  healthy, quick and easy Recipe.

SERVES 2

• 350g ‒ 400g beef steak
• 1 Tbsp soy sauce
• 1 clove garlic, peeled and finely chopped
• 2 spring onions, trimmed and sliced
• 1‒2 red chillies, deseeded and finely chopped
• 1 tsp Thai fish sauce
• 1 tsp fresh lemon or lime juice
• 1 tsp sugar
• 2 Tbsp oil
• Mixed lettuce leaves
• A handful of baby tomatoes
• English cucumber, cut into strips

• A handful of fresh coriander leaves

Switch on the oven’s grill. Place the beef on an oven tray about 10cm under the grill and cook for 5 to 7 minutes on each side. Thinly slice the cooked beef and put in a bowl. Pour over the soy sauce and mix. Combine the garlic, spring onions, chillies, fish sauce, lemon or lime juice, sugar and oil in a cup. Add this to the beef, mixing in well. Arrange the lettuce leaves with the tomatoes and cucumber on a platter and top with the beef. Garnish with coriander, if desired.

Creamy Ham and Mushroom Pasta

Ingredients:

 1 1/2 tsps olive oil. (thank the Italians for this)

  1 cup chopped onion.

1/2 cup chopped red pepper.

2 cloves garlic, (crushed)

 1 cup sliced button mushrooms.

  3/4 cup dry white wine.( I usually use a whole bottle of wine)

 1/2 cup diced ham.(but can substitute for Chicken)

 3 tbsp flour.

 3/4 cup milk.

 4 cups cooked.pasta (penne is my Favourite).

   1/2 cup frozen green peas, thawed.

 1/4 cup chopped fresh basil.

1/4 tsp salt.

 1/4 tsp black pepper.                                    

  Method:

Heat oil in a large nonstick pan over medium heat. Add onion, red pepper, and garlic; cook 10mins, stirring frequently. Stir in mushrooms; cook 5mins. Stir in wine and ham. Bring to boil; cook 4mins. Place flour in bowl; gradually add milk, stir with whisk until blended. Add to vegetables; cook until thick (about 3mins), stirring frequently. Stir in pasta and remaining ingredients

Hi Food Lovers

Thank you for reading my First Blog for In the Kitchen with Calum Curry

I would say I am Man and Amateur Chef who wears his heart on his Sleeve and spaghetti sauce on my Tie

 Blogging about food has become a very popular hobby in the last two to three years. This Food blog cover recipes, restaurant reviews, and every other aspect of the foodie world, and are often accompanied by gorgeous food photography.

You can follow me on Twitter @inthekitchenwithcal

Keep well and enjoy all theses amazing cover recipes, restaurant reviews and stunning food photography

Ciao

Calum Curry