MELTED CHOCOLATE AND BANANA CROISSANT

MELTED CHOCOLATE AND BANANA CROISSANT
(Serve 1)

INGREDIENTS
1croissant
25g milk chocolate, grated, or chocolate spread
Half small banana, sliced.

METHODS
1. Preheat the oven to 150C, gas mark 2. Split the croissant lengthways without cutting it completely in half.
2.Sprinkle the grated chocolate inside the croissant, reserving a little for the top, or cover the inside with chocolate spread.Arrange the banana on top of the chocolate and press the top half of the croissant down. Sprinkle grated chocolate (if using) over the top.
3.Place the croissant on a baking sheet and cook for 10-15 minutes until the chocolate has just melted and the croissant is warmed through.

CHERRY CHEESECAKE SQUARES

CHERRY CHEESECAKE SQUARES
(Make 36 squares)

INGREDIENTS
2cups graham cracker crumbs
1 cup sugar
Half stick unsalted butter, melted
3(8-ounce) packages cream cheese, softened
2 eggs
1tsp vanilla extract
1(21-ounce) can cherry pie fillingdmontgomery

METHOD
1. In a medium-size bowl, stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture into bottom of a 9-by-13-inch baking pan. Bake in a preheated, 325-degree oven for 10 minutes. Let cool.
2. In a bowl, beat cream cheese, remaining 3/4 cup sugar, eggs and vanilla until smooth with a mixer.
Spread over crust.
3. Return pan to 325-degree oven for 35 minutes, or until centre is almost set. Cool. Top with cherry pie filling. Refrigerate for 1 hour. Cut into 36 squares.

CHICKEN AND PASTA

CHICKEN AND PASTA
Cook up a hearty meal with chicken and pasta without many embellishments.
(serve 4)

INGREDIENTS
1(15and a half-ounce) jar pasta sauce
1(16-ounce) jar barbecue sauce
1 and a half pounds boneless chicken breasts
1 pound pasta or egg noodles

METHOD
1. In a large pot, stir together pasta and barbecue sauce.Add chicken. Cover pot and heat on medium, stirring often, for 40 to 45 minutes, or until chicken is cooking through.
2. Meanwhile, cook pasta or noodles according to package directions. Drain and serve with cooked chicken.

COUNTRY GARDEN SALAD

COUNTRY GARDEN SALAD
Make this salad fun for children to eat by cutting the green pepper and cheese into geometric shapes.
Experiment with the ingredients to appeal to different tastes - carrots, red pepper, cucumber, watercress or toasted chopped nuts and seeds all make delicious alternatives.
(serve2)

INGREDIENTS
1tbsp extra-virgin olive oil
1tsp white wine vinegar
1tsp mayonnaise
8 cherry tomatoes, halved
4 baby corn, blanched and sliced into rounds
8 white or black seedless grapes, halved
3 slices green pepper
2 cheese slices

METHOD
Make the dressing by whisking together the oil, vinegar and mayonnaise.
Place the tomatoes, corn and grapes in a bowl.
Spoon over the dressing and toss well.
Cut the green pepper and cheese slices into small shapes and sprinkle over the top of the salad.

CHOCOLATE CHIP MINI MUFFINS

CHOCOLATE CHIP MINI MUFFINS
(make 30)

INGREDIENTS
175g self-raising flour
1tsp baking powder
80g caster sugar
1 medium sized egg
175ml oat milk
125g sunflower margarine, melted
125g plain chocolate chips

METHOD
Preheat the oven to 220 C, gas mark7. Line 100ml mini patty tins with mini paper muffin cases.
Sift together the flour, baking powder and caster sugar in a bowl. Beat together the egg, oat milk and cooled margarine in a separate bowl and stir into the flour mixture with the chocolate chips until well combined.
Spoon into the paper cases and bake in the oven for 15 minutes until risen and golden brown. Serve warm.