Cheesecake Deviled Strawberries

 Cheesecake Deviled Strawberries

Ingredients:

18 to 24 large fresh strawberries

1 cup heavy whipping cream

1 (8 oz) package cream cheese, softened

1/3 cup sour cream

2/3 cup white granulated sugar

1 teaspoon vanilla extract

Optional: crushed graham crackers or mini chocolate chips for garnish

Instructions:

Prep the Strawberries

Rinse strawberries and pat dry. Slice each in half lengthwise, then use a melon baller or small spoon to scoop a small hollow in the center of each half. Set aside.

Time: 5 minutes

Whip the Cream

In a large bowl, beat the heavy whipping cream until stiff peaks form.

Time: 4 minutes

Make the Cheesecake Filling

In another bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth and creamy.

Time: 5 minutes

Combine the Mixtures

Gently fold the whipped cream into the cheesecake mixture until fully combined and fluffy.

Time: 3 minutes

Fill the Strawberries

Spoon the filling into a piping bag fitted with a star tip. Pipe a swirl into each strawberry half.

Time: 5 minutes

Chill and Garnish

Sprinkle with crushed graham crackers or mini chocolate chips if desired. Chill for at least 30 minutes before serving.

Time: 30 minutes

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 90 kcal

Servings: 18 to 24 pieces

Classic Aussie Rice Salad

 Classic Aussie Rice Salad: Colourful, Crunchy, Creamy Summer Favourite! perfect for BBQs, picnics, Christmas lunch and every Aussie gathering! 

Ingredients:

Salad Base:

- 3 cups cooked long-grain rice, cooled completely

- 1 cup corn kernels (fresh, tinned or thawed frozen)

- 1 cup diced pineapple (fresh or tinned, drained)

- ½ cup red capsicum, finely diced

- ½ cup celery, finely diced

- ¼ cup spring onion, sliced

- ¼ cup sultanas

- 2 tbsp chopped parsley

- ¼ cup toasted slivered almonds or cashews (optional)

Creamy Dressing:

- 1 cup whole-egg mayonnaise

- 1 tbsp Dijon mustard

- 2 tbsp lemon juice or white vinegar

- 1 tbsp mango chutney (optional, for sweetness)

- Salt and pepper, to taste

Optional Add-Ins:

- ½ cup peas

- ½ cup grated carrot

- 1 diced apple (for extra crunch)

- 1 tsp curry powder (for curried rice salad twist)

---

Directions:

1️⃣ Cook + cool rice:

1. Cook rice according to packet directions.

2. Spread onto a tray to cool completely - prevents the salad going mushy.

---

2️⃣ Make the dressing:

3. Whisk mayo, mustard, lemon/vinegar, chutney, salt and pepper until smooth.

4. Taste and adjust - tangy is best!

---

3️⃣ Build the salad:

5. In a large bowl combine cooled rice, corn, pineapple, capsicum, celery, spring onion, sultanas and parsley.

6. Add nuts or peas if using.

---

4️⃣ Dress + chill:

7. Pour dressing over salad and mix gently to coat every grain.

8. Chill 1–2 hours (or overnight) to let flavours develop.

---

To serve:

A bright, creamy, fruity salad - perfect with BBQ meat, prawns, ham, chicken or Christmas platters!

Classic Egg Salad Recipe

 Classic Egg Salad Recipe 

Creamy, flavorful, and perfectly simple — this **Classic Egg Salad** is a timeless favorite that’s delicious on toast, in sandwiches, or straight from the bowl! 

**You’ll need:**

Hard-boiled eggs, mayonnaise, Dijon mustard, salt, pepper, celery (optional), green onions or chives, and a pinch of paprika or dill for extra flavor.

**To make it:**

1️⃣ **Boil the eggs:** Place eggs in a pot, cover with cold water, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes. Cool in ice water and peel.

2️⃣ **Chop the eggs:** Roughly chop the eggs and add them to a mixing bowl.

3️⃣ **Mix the dressing:** Stir together mayonnaise, Dijon mustard, salt, pepper, and any seasonings you like.

4️⃣ **Combine:** Add the dressing to the chopped eggs along with celery or green onions. Mix gently until creamy.

5️⃣ **Serve:** Chill before serving on toast, croissants, or crisp lettuce leaves.

Simple, creamy, and perfectly balanced — this egg salad is a comfort classic that never goes out of style! 

Oven-Baked Cabbage Burgers

 Oven-Baked Cabbage Burgers

Ingredients:

1 head green cabbage, cut into 1-inch slices (makes ~4 rounds)

1 lb lean ground beef

½ cup tomato sauce or ketchup

½ cup shredded cheese (mozzarella or Monterey Jack), divided

½ tsp salt

½ tsp black pepper

½ tsp red chili flakes

1 tsp grated garlic

½ cup chopped green onion

½ cup chopped fresh parsley

1 tbsp olive oil (for brushing cabbage)

Instructions:

Preheat oven to 400ºF (200ºC). Arrange cabbage slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 10 minutes.

In a bowl, mix ground beef with garlic, green onion, parsley, red chili flakes, half the cheese, salt, and pepper. Form into 4 patties.

Top each cabbage slice with 1 tbsp tomato sauce, a beef patty, and remaining cheese.

Bake for 10–12 minutes, or until patties are cooked through and cheese is melted. Serve hot.

Nutrition (per serving, makes 4):Oven-Baked Cabbage Burgers

Ingredients:

1 head green cabbage, cut into 1-inch slices (makes ~4 rounds)

1 lb lean ground beef

½ cup tomato sauce or ketchup

½ cup shredded cheese (mozzarella or Monterey Jack), divided

½ tsp salt

½ tsp black pepper

½ tsp red chili flakes

1 tsp grated garlic

½ cup chopped green onion

½ cup chopped fresh parsley

1 tbsp olive oil (for brushing cabbage)

Instructions:

Preheat oven to 400ºF (200ºC). Arrange cabbage slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 10 minutes.

In a bowl, mix ground beef with garlic, green onion, parsley, red chili flakes, half the cheese, salt, and pepper. Form into 4 patties.

Top each cabbage slice with 1 tbsp tomato sauce, a beef patty, and remaining cheese.

Bake for 10–12 minutes, or until patties are cooked through and cheese is melted. Serve hot.

Nutrition (per serving, makes 4):

Ginger water

 

Ginger water: the healthiest drink to burn all the fat in the abdomen, neck, arms, back and thighs!

Helps reduce bloating and water retention

Aids digestion and gut health

May help control appetite and cravings

Naturally warming and soothing

 Ingredients

1 medium fresh ginger root (about 2–3 inches), peeled

1 liter (4 cups) water

½ lemon, juiced (optional, for detox and flavor)

1 teaspoon honey (optional)

 Directions

 Peel the ginger and slice or grate it thinly.

 Bring 1 liter of water to a boil in a saucepan.

 Add the ginger to the boiling water and reduce the heat to low.

 Simmer gently for 10–15 minutes.

 Turn off the heat and allow the ginger water to steep for 5 minutes.

 Strain the liquid into a bottle or jug.

 Add lemon juice and honey if desired. Stir well.

 How to Drink

Morning (best time): 1 cup warm on an empty stomach

Before meals: ½–1 cup to help with appetite control

Daily limit: 2–3 cups

Drink consistently for best results. Extra Fat-Loss Boost Options

Add ½ teaspoon cinnamon to help regulate blood sugar

Add a pinch of turmeric + black pepper for anti-inflammatory benefits

Add fresh mint leaves to reduce bloating and improve freshness

See also Mediterranean Salmon Spinach Patties

 Who Should Be Careful

People with ulcers or acid reflux should use a milder strength

Pregnant women should consult a doctor before regular use

Simple, soothing, and effective — ginger water is an easy daily habit for better digestion and overall wellness

Cheesy Asparagus Casserole

 

Cheesy Asparagus Casserole

This Cheesy Asparagus Casserole is creamy, savory, and packed with flavor, making it the perfect side dish for any meal. Tender asparagus is smothered in a rich cheese sauce with a hint of garlic and spice, then finished with crispy bacon. It’s easy enough for a weeknight but special enough for holidays and gatherings. The balance of creamy sauce and fresh asparagus keeps it from feeling heavy. A simple, crowd-pleasing vegetable dish everyone will love.

Ingredients

2 bunches asparagus, trimmed

1 tablespoon butter

1/2 ounce cream cheese, softened

1/2 cup heavy whipping cream

1 tablespoon chicken broth

1/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper

1/3 cup grated Parmesan cheese

1/8 cup shredded Pepper Jack cheese

1/2 teaspoon red pepper flakes

1/3 cup cooked and crumbled bacon

Directions

Preheat the oven to 400°F and grease a 9 x 13-inch baking dish.

Wash and trim the asparagus, then arrange evenly in the baking dish.

Melt the butter in a skillet over medium heat, then add the cream cheese, heavy cream, chicken broth, Italian seasoning, garlic powder, paprika, salt, and pepper.

Stir constantly until ingredients are well blended.

Reduce heat to medium-low and simmer, whisking, until the sauce thickens and no longer sticks to the pan.

Stir in the Parmesan and Pepper Jack cheeses until melted and smooth.

Pour the cheese sauce over the middle of the asparagus, avoiding the tips.

Sprinkle red pepper flakes over the sauce.

Bake for 15 minutes, reducing time by 2–3 minutes if you prefer crunchier asparagus.

Remove from the oven, sprinkle bacon over the top, then bake an additional 3 minutes before serving.

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

Kcal: 210 kcal | Servings: 6

Tips

Pour the cheese sauce mostly over the stalks, not the tips, so the asparagus stays bright and doesn’t overcook.

Serve immediately for best texture, and store leftovers covered in the refrigerator for up to 2 days.

FAQ

Can I use frozen asparagus?

Fresh works best, but thawed and well-drained frozen asparagus can be used in a pinch.

Is this dish spicy?

It has mild heat from red pepper flakes, which can be reduced or omitted.

Can I make this ahead of time?

You can prepare the sauce ahead, but bake just before serving for best results.

What main dishes pair well with this?

It’s great with steak, chicken, pork chops, or holiday roasts.

Joe’s Crab Shack Crab Dip

 Joe's Crab Shack Crab Dip 

Ingredients:

- 8 oz cream cheese, softened

- 1 cup sour cream

- 1/2 cup mayonnaise

- 1 teaspoon lemon juice

- 1 teaspoon Worcestershire sauce

- 1 tablespoon Dijon mustard

- 1/2 teaspoon Old Bay seasoning

- 1/4 teaspoon garlic powder

- 1/4 teaspoon black pepper

- 1 cup lump crab meat, drained and flaked

- 1/2 cup shredded mozzarella cheese

- 1/2 cup shredded cheddar cheese

- 2 tablespoons chopped green onions (optional, for garnish)

Instructions:

Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a small baking dish with cooking spray.

Mix Base: In a medium bowl, combine softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Stir until smooth.

Add Crab & Cheese: Gently fold in lump crab meat, shredded mozzarella, and shredded cheddar cheese. Mix carefully to keep the crab meat in larger pieces.

Bake: Spread the mixture evenly in the prepared baking dish. Bake for 20-25 minutes, or until the top is golden and bubbly.

Serve:

Garnish with chopped green onions, if desired, and serve warm with crackers, bread, or veggies for dipping.

Preparation Time: 10 minutes | Cooking Time: 25 minutes | Servings: 6-8

Calories: Approx. 300 per serving