Italian Rainbow Cookie Cake

Ingredients

  • 2 pounds Italian rainbow cookies, chilled until very firm
  • 4 ounces bittersweet chocolate, chopped
  • 1 tablespoon coconut oil
  • 2 pints vanilla ice cream, softened
  • 1 pint dark chocolate ice cream, softened
  • Special equipment: a 9-inch springform pan

Directions

  1. Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
  2. Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
  3. Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
  4. Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
  5. When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.

Cajun Chicken Strips

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 teaspoon poultry seasoning
  • 3⁄4 teaspoon garlic salt
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon pepper
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 teaspoon cajun seasoning
  • 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2 inch strips
  • 2 tablespoons margarine or 2 tablespoons butter

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at a time, and shake to coat.
  2. In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear.
  3. Garnish with parsley and peppers if desired.

Baked Garlic Parmesan Chicken

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Sour Cream Apple Chicken

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1 tablespoon canola oil
  • 2 medium tart apples, peeled and thinly sliced
  • 1/2 cup apple juice or cider
  • 1/3 cup chopped onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Cooked spinach noodles
  • Paprika

Directions

  1. In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside, about 6-8 minutes per side. Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet; bring to a boil. Reduce heat; cover and simmer until apples are tender.
  2. Combine sour cream and flour; add to skillet. Stir and cook until sauce is warm (do not boil). Arrange noodles on a serving platter. Top with chicken. Spoon apple sauce over all. Sprinkle with paprika.

Chocolate and Nutella Surprise Muffins

Ingredients

  • 1 cup caster sugar
  • 1 3⁄4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄4 cup cocoa
  • 1 egg
  • 1 cup plain yogurt
  • 1⁄2 cup milk
  • 1⁄2 teaspoon vanilla essence
  • 100 g butter (melted)
  • 12 teaspoons nutella

Directions

  1. Pre-heat oven to 200’C/400’F.
  2. Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
  3. Stir to mix well.
  4. In another bowl combine the egg, yoghurt, milk and vanilla.
  5. Pour into the midle of the dry ingredients and then add melted butter.
  6. Mix together gently.
  7. Place mixture into well greased muffin tins to come just over halfway up the tins.
  8. Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
  9. Bake for approximately 15 minutes or until muffins are cooked and well risen.
  10. Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
  11. Sift over some icing sugar if desired