DR Homemade Recipes 2020

Appetizers Kalpana Alli Buffalo Chicken Dip Raina Hewitt Death by Cheesy Death by Cheesy Spinach Dip Monica Tejada Peruvian Empanadas Edwin Narayan Main Debbie Mitchell Chicken Palau Lily Ibasco Chicken Pasta Salad Russell Veltman Filipino Chicken Adobo Kwame Barrett Fish Tacos with Creamy Dill Coleslaw Jesica Avancena Jamaican Jerk Chicken Stacey Budd Philippine’s Pancit Bihon or Pancit Guisado Ted Butler Pure Beef Hamburgers Navin Banwarie Pastitsio (Greek Lasagna) Meher Bharucha Pepper Pot with Homemade Bread Hanna Dejene Pomegranate Roast Lamb Dan Sanghera Roast Turkey Guish Rodriguez Sweet Tandoori Chicken Skewers Zucchini Frittata

Side Dishes Lisa Ramkissoon Macaroni Pie Sylvia Jonah Risotto Highlights Sun-Dried Tomatoes Jennifer Czerwionka Pupusas Debbie Mitchell Strawberry Spinach Salad With Poppyseed Dressing Sonia Kumar Desserts George Kostopoulos Apple Caramel Dip Elena Evangelista Cadbury Mini Egg Cookies Belinda Hughes Chewy Meringue Layer Cake Anna Gawel Peanut Butter Blossom Cookie Housna Mosafeer Meyer Lemon Tart with Olive Oil and Fleur de Sel Delyan Todorov Napolitan Kelly Ryan Tikvenik Debbie Mitchell The Ultimate Chocolate Cake Angie Samanica Marshmallow Snowman Hot Chocolate Whipped Coffee



1 box of cream cheese I bottle of PC or Franks buffalo sauce I bottle of blue cheese dressing 3-4 chicken breasts or thighs (shredded) Grated cheddar cheese Take the cream cheese out of the fridge an hour or two before use. Soften the cream cheese with a spoon and spread evenly on the bottom of a dish. Mix the shredded chicken with the buffalo sauce and spread over the cream cheese in the dish. Drizzle the blue cheese dressing evenly over the chicken and sprinkle with the grated cheddar cheese. Bake at 350F for 30 minutes and serve with tortillas

Medium depth tinfoil baking dish OR your own (I prefer tinfoil because then you can just throw it away and don’t have to deal with the mess) 1-2 containers of cream cheese (don’t get light, why bother! But if you must feel free) – room-ish temperature will make for easier spreading and mixing. 1-2 balls of mozzarella cheese (this typically is better for this dip then just a brick of mozzarella cheese) 1 large container (450g) of pre-made spinach dip (usually in the deli section of your local store) + 1 small container (220-225g) of pre-made spinach dip The above is dependant on how big of a serving you want to make this is party styles serving (or good for a binge TV watching session – you can continue to reheat ������)

Prep: Shred the cheese Pre-heat oven to 375 degrees Steps: In your tinfoil tray, spread cream cheese to cover the bottom – about 1/3 to ½ an inch thick. (I use almost a full container of cream cheese and spread it out) In a bowl mix spinach dip with remaining or added cream cheese – depends on how you like it. If you put a good base layer you might want to skip this step. Spread about half of your spinach dip in, sprinkle in some mozzarella cheese – just a little to give a little extra in there. You want to keep the bulk of your cheese for the top. Spread the rest of your spinach dip in. Then top with your shredded mozzarella cheese. I like to have a serious layer of cheese, so about 1/3 to ½ inch thick making sure you don’t see any dip peaking through. Place in oven uncovered and let it heat through, the top layer of cheese will melt, you might see a little bubbling. Then for those last few minutes change over to broil (but reduce it down in case you forget about it) at about 400 degrees. KEEP an eye on it, that you see a few brown spots, getting a little bit of a crisp on some of the cheese. You can pull it out and test that it is hot throughout, but odds are you are good if you are getting bubbling. I guesstimate time by checking it and basing it on level of cheese melt, there is a lot of cheese so that is key, cheese needs to be melted up good! Use pitas or nachos and go to town!







Ingredients 1 kg chicken cut into pieces 6- 8 Green Cardamom (Elaichi) 6- 8 Cloves 1- 2 Cinnamon sticks 1- 2 Onions chopped finely 1-3 tablespoon Garlic and Ginger paste (mixed together) 1 teaspoon masala 1 tsp salt (careful, you can always add a little more but to err on the side of caution, I suggest only 1 tsp) 1 tsp of minced peppers (if you have a high tolerance for pepper, you can go up to 3 tsp) 3-4 tablespoon Oil 3-4 cup Basmati rice (I prefer parboiled rice) Method ❖ Put a deep based pot on the stove and turn the stove on. Now add 3-4 tablespoon oil to the pot, when the oil spreads, add cloves, cardamon and cinnamon to it. Slowly sauté it making sure the hard spices do not get burnt. As the spices sizzle and releases its aroma, add the finely chopped onions and fry it gently. As the onion changes colour add the crushed garlic and ginger paste. Slowly fry everything and when everything is fried add the masala and stir for few seconds and then add the chicken pieces with fresh pepper and salt. Stir the chicken well so it gets coated with the pulao masala. Close the pot lid and let the chicken cook on low heat. ❖ Meanwhile wash the rice well and soak it in the cold water in a bowl. In between keep stirring the pot to ensure the spices are mixing well with the chicken and that its cooking evenly in the pot. The chicken should take approximately 20-30 mins to cook. You will know that the chicken is cooked when chicken breaks away easily from the bones. By the now the chicken should also have released enough liquid in the pot. Now drain the basmati rice and add to the pot. If you are using 3 to 4 cups of raw rice you will have to add 5 cups of water to the pot. The aim is to totally cover the curry. In this way you will ensure that the rice is fully cooked, and you don’t end up with uncooked rice. Nothing is worse than eating a pulao with half cooked rice. To the raw rice now add further 1-4 tablespoon of ghee. This will make sure that your pulao gets the golden glint, it should be all shiny and glossy in look. Cook the pulao on low heat. The chicken pulao is ready when the rice is cooked. Serve your pulao with fried onions and pepper marinated in vinegar to add little bit more of a kick to this golden touch. ❖ Source: Since my Mom is very secretive of her recipes, I modified information from https://tropicalspicytadka.wordpress.com/2014/11/13/chicken-pulao-festive- chicken-rice/

Serves 8 – 10 people SALAD: 5 cups cubed cooked chicken (boneless about 3 breasts or 7 thighs) 2 cups green grapes halves 1 cup snow peas 2 cups packed torn spinach (optional) 2 ½ cup sliced celery 7 ounces corkscrew pasta (tri-coloured fusilli is the best), cooked & drained (about 2 cups of uncooked) 1 jar (6 ounces) marinated artichoke hearts grained & quartered ½ large cucumber, sliced 3 green onions with tops, sliced Orange slices optional In a large bowl combine all of the above cover and refrigerate DRESSING: ½ cup vegetable oil (or extra virgin olive oil if you prefer) ¼ cup sugar 2 Tablespoons white wine vinegar 1 teaspoon salt ½ teaspoon dried minced onion 1 teaspoon lemon juice 2 Tablespoons minced fresh parsley (can substitute with dried parsley if necessary) Combine all dressing ingredients in a jar or small bowl and refrigerate. Just before serving pour dressing over salad and toss.





1 large onion, roughly chopped In a blender, combine all ingredients except the Scotch bonnets and 2 Scotch bonnet peppers blend. Add Scotch bonnet one at a time until desired spiciness is 1 head of garlic, peeled achieved. Adjust the seasoning to your liking, adding more dried spices 3 tablespoons of fresh ginger, grated or salt if needed. 3/4 cup pineapple juice (or orange juice plus a tablespoon of lime juice) Pour over chicken and coat thoroughly. 1 tablespoon five-spice powder Let marinate for at least 2 hours in the fridge or up to 48 hours. 2 tablespoons allspice powder Remove chicken from the fridge and bring to room temperature. 1 tablespoon coarsely ground black pepper 2 teaspoons dried thyme, crumbled Directions 2 teaspoons freshly grated nutmeg 2 teaspoons salt Preheat oven. Lay the chicken pieces skin side down on a flat pan. Bake 1 cup soy sauce for 60 -90 mins between 250 degrees Fahrenheit and 275 degrees Fahrenheit, no more than 300 degrees Fahrenheit, turning occasionally. 2 tablespoons vegetable oil Cook time will depend on your oven, the size of your chicken pieces and Chicken pieces how cold your chicken are to start with. The chicken is cooked when the internal temperature of the chicken pieces are 160 degrees Fahrenheit for breasts and 170 degrees Fahrenheit for thighs, when tested with a meat thermometer. You can also check by cutting into the middle of the thickest piece, if the juices run clear, the chicken is done. Transfer the chicken to a platter, serve and enjoy

Pancit Bihon or Pancit Guisado is a traditional Filipino noodle dish and is a staple second to rice. This Pancit Bihon Recipe uses “Bihon” or rice sticks mixed with pork (optional) , chicken, and vegetables. This dish is always served during Fiesta, birthday parties, and other special occasion and is a complete meal by itself. Every time I would prepare this, it reminds me of my family back home gathered and enjoying every bite of it. It’s like givin g you a warm big hug every time you take a bite. Ingredients: Instructions: 1 lb pancit bihon Rice Noodles ½ lb pork cut into small thin slices (Optional) 1. In a large pot, sauté garlic and onion ½ lb chicken cooked, deboned and cut into thin slices 2. 2. Add the pork (optional) and chicken and let cook for two minutes 1/8 lb pea pods or snow pea 3. Add the chicken cube or chicken broth and water then simmer for 15 1 cup carrot ½ small cabbage chopped minutes 1 cup celery leaves chopped finely 4. Add carrots, pea pod, cabbage, and celery leaves and simmer for a few 1 medium sized onion chopped ½ tbsp garlic minced minutes. 1 piece chicken cube (Optional) 5. Remove all the ingredients in the pot except for the liquid and set them 5 tbsp soy sauce 3 to 4 cups water aside. Salt and pepper to taste 6. In the pot, add soy sauce to the liquid and mix well. 7. Add the pancit bihon noodles (make sure to soak in water for about 10 minutes) and mix well. Cook until liquid evaporates completely. 8. Add in the vegetables and meat then simmer for about two minutes.

2 lbs lean ground beef 1/2 medium onion diced 4 cloves of garlic minced 1/4 cup BBQ sauce 1 Tbsp of olive oil 1 tsp salt 1/2 tsp pepper In small pan, Sauté onion and garlic in olive oil on medium heat until translucent. Add salt, pepper and BBQ sauce cook for about 3 min, remove from heat. Let cool to room temperature. Add BBQ mixture to ground beef and thoroughly combine. Form 6 to 8 patties and refrigerate for at least 15 min. Grill or pan sear until cooked through. Serve with any side of your liking and top with condiments of your choice.



For Assembly and Baking 4 large eggs ½ cup plain Greek yogurt Make the Tomato-Meat Sauce: In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the beef and cook, stirring and breaking up any clumps, until no longer pink, about 6 minutes; tilt the pot and swab or spoon off fat if desired. Adjust the heat to medium, add the garlic, oregano, cinnamon, and allspice, and cook, stirring, until fragrant, about 40 seconds longer. Make a space in the center of the pot, add the tomato paste, and cook it, stirring, for about 3½ minutes longer; stir the tomato paste into the meat mixture. Add the wine, adjust the heat to medium-high, and cook, stirring and scraping the bottom of the pot, until the liquid is incorporated and partially evaporated, about 1½ minutes longer. Add the tomato sauce and ½ teaspoon salt and bring to a simmer, stirring. Adjust the heat to medium-low and cook, stirring, until slightly thickened, about 12 minutes. Off the heat, add the pecorino Romano and pepper to taste and stir to incorporate. Adjust the seasoning with salt, if necessary. Scrape the mixture into a bowl and set aside. (The mixture can be refrigerated in an airtight container for up to 3 days; rest at room temperature for about 30 minutes before using.) Make the Béchamel Sauce: Clean and dry the pot, set it over medium heat, and melt the butter. Add the garlic and flour and cook, stirring and scraping the bottom of the pot, until the flour is light golden, about 2 minutes. Whisking constantly, gradually add the milk; adjust the heat to medium-high and bring the mixture to a strong simmer, whisking and scraping the bottom of the pan often. Adjust the heat to medium-low, add the paprika, cayenne, nutmeg, 1½ teaspoons salt, and ½ teaspoon ground black pepper and continue to cook, whisking and scraping, until the sauce is thickened to about the consistency of hollandaise, about 10 minutes longer. Off the heat, add 1½ cups pecorino Romano and whisk to melt and incorporate. (You should have about 5 cups of sauce.) Adjust the seasoning with salt and ground black pepper if necessary. Assemble and bake: With the rack in the middle position, heat the oven to 450 degrees. Line a large rimmed baking sheet with foil. Spray a 13-by-9-inch (3-quart) baking dish with cooking spray and set it on the baking sheet. In a large bowl, mix the macaroni with 1½ cups of the béchamel to combine. Adjust the seasoning with salt and ground black pepper, if necessary, and spread the mixture evenly in the prepared baking dish. Scrape the tomato-meat sauce over the pasta and spread evenly. In the now-empty pasta bowl, beat the eggs. Slowly whisk in 1 cup of remaining béchamel to temper the eggs. Slowly whisk the tempered egg mixture back into remaining béchamel, add the yogurt, and whisk to combine. (You should have about 5 cups of sauce.) Pour the mixture evenly over the tomato-meat sauce. Sprinkle the surface evenly with the remaining ½ cup pecorino Romano. Bake until the top layer is puffed, spotty golden brown, and bubbly in spots, about 35 to 40 minutes, rotating the dish halfway through. Rest the dish for about 15 minutes and serve.

Pepper Pot Ingredients 1. Sauté Mode a. Add oil once “Hot” appears or 3 lbs of meat – (stewing beef is good) after 2 mins 2 tsp of olive oil b. Add meat, cook for about 5-7 1 cup cassareep minutes until the meat 3 cinnamon sticks browns ½ an orange peel 2. Add Cassareep, mix with the meat 1/3 cup of brown sugar for about 1 minute 6 cups of Water Optional Salt 3. Add remaining ingredients Optional Pepper 4. Cancel Sauté Mode 5. Select High Pressure & set time for 45 minutes 6. Once time goes off, let stand for another 15 minutes.

❖ Bread 1. Combine yeast, honey & warm water and ❖ Ingredients: mix. Set aside for about 5 minutes. ❖ 1 ¼ cups warm water ❖ 1 package active dry yeast 2. Make your own flour: ❖ 1 ¾ cups whole kernel wheat (if you want a. Place wheat in blender and blend on high to make your own flour) or 2 ½ cups whole for 1 minute wheat flour ❖ 1 tablespoon olive oil 3. Pour oil, lemon juice, yeast mixture and blend ❖ 1 teaspoon lemon juice on medium for 5 seconds. ❖ 1 tablespoon honey or sugar ❖ Optional salt 4. To knead the dough: With the Blender switch on High, turn blender on and off for 5 seconds, then take a spatula (make sure spatula is wet otherwise dough will stick to it) and scrape the dough from the sides of the container. Repeat this 5 times until dough binds together. 5. Remove dough from Container and place in non-stick baking pan. Let sit for about 15 to 20 minutes so dough can rise. 6. Bake at 350 F for 35-40 mins. 7. Let cool on rack for another 10 mins

Pomegranate Roast Lamb Meher Bharucha Ingredients: Preheat the oven to 350°F Fresh Pomegranate for garnish 1 leg of lamb (6 – 7 lbs.) To Prepare the Lamb: 3 - 4 cloves of garlic pealed (OR adjust to your preference) Make slits across the leg of the lamb, Insert cloves of garlic in the slits. Dusting: Combine the dusting mixture in a small bowl, and then dust the 1 teaspoon salt, lamb with the combination. 1 teaspoon pepper, 1 teaspoon turmeric, To Prepare the Sauce: 1 tablespoon flour Grind the nuts to form course powder consistency. You can use a coffee grinder to do this step, whatever is easiest for you. Sauce: Brown the onions in the olive oil. Mix the onions and all the 3 tablespoons of olive oil, 2 large yellow onions finely diced, remaining ingredients in a blender to form the sauce. 1 cup of raw walnuts or pistachios, 4 cups of pomegranate juice, Place the lamb in a large roasting pan. Cover the lamb with the sauce and seal the pan with the roasting pan cover. Cook the lamb at ¼ cup of pomegranate molasses, 2 tablespoons of honey, 350°F oven for 3 hours. Uncover the lamb and cook for a further 45 minutes. If there is a lot of sauce, you can reduce it in a separate pan 1 teaspoon of ground pepper, 1 teaspoon of ground cardamom, over medium heat till it forms the desired consistency. 1 teaspoon of saffron threads, 2 tablespoons of rose water, Slice the lamb and serve hot with the sauce. ¼ cup of lime juice 1 teaspoon of red chili pepper flakes, (OR adjust to your preference)



Seasoning, Stuffing and Tying up a Turkey: 1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper. 2. In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, and 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with a fork until well combined (the lemon juice doesn’t easily stir into butter but keep mixing and it will happen after a few minutes). 3. Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin. 4. Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor. 5. Rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin. 6. Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.







Ingredients 4 tablespoons of extra virgin olive oil ½ small red onion, thinly sliced 1 zucchini thinly sliced Sea salt and pepper to taste 10 cherry tomatoes 5 mushrooms, thinly sliced Feta (if you like) 8 large eggs Garlic (to taste) Directions Step #1 Heat broiler. In a medium oven proof skillet, heat oil over medium hear and cook all the vegetable, stirring until tender, about 5 minutes. Add garlic after so it doesn’t burn, about 7 more minutes. Season with salt and pepper (to taste). Step#2 In a bowl, whisk eggs with ½ teaspoon of salt and pour into skillet with vegetables. Cook until sides are just beginning to set, about 3-4 minutes (low heat). Step#3 Set oven to 400 degrees. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2-3 minutes.



Ingredients ❖ 1 pack Macaroni ❖ 2 eggs ❖ 2 cups grated cheese ❖ 1 ½ cups evaporated milk ❖ ¼ tsp white pepper ❖ ¼ cup butter ❖ 1 tsp salt ❖ Optional Ingredients ❖ 2 chopped pimento pepper ❖ 2 cloves garlic, or grated onion carrot, chopped herbs Method ❖ Boil macaroni in salted water until tender, drain ❖ Beat eggs ❖ Combine macaroni, eggs, butter, cheese, milk, salt and pepper. (optional ingredients can be added) ❖ Pour in greased baking dish and bake at 350 until firm (approx. 30-45 min)

Ingredients Instructions 1 oz (25g) sun-dried tomatoes, not oil-packed, about 10 halves In small saucepan, simmer tomatoes in 1 cup water for 2 minutes. Drain, 1 cup water reserving 2/3 cup liquid. Chop 3 tbsp butter softened tomatoes. 3 tbsp olive oil Heat butter and oil, uncovered, at high in 9 by 13-inch or other shallow 2 medium yellow onions chopped microwave-safe baking dish for 2 1 garlic clove, minced minutes. Sir in onions, garlic and rice and microwave 2 minutes. Stir in 1 ½ cups arborio rice tomatoes, reserved 2/3 cup liquid 3 ¼ cups chicken stock from tomatoes and chicken stock (4 cups liquid in total) ¼ cup grated Parmesan cheese Microwave at high 20 to 25 minutes or until rice is tender and liquid is almost Salt and pepper all absorbed, stirring once Chopped fresh parsley or twice. Stir in cheese, then taste and season with salt and pepper. Cover loosely with waxed paper or paper towel and let stand 8 to 10 minutes. Sprinkle with parsley just before serving. Makes 6 main course or 8 side dish servings.

I was born in El Salvador, a very small Central American country and one of our most famous dishes are Pupusas. Essentially a corn flour dough made with lots of different types of fillings. This recipe is for cheese Pupusas. My mom really enjoyed these, so I taught myself how to make them for her

Dip your fingers in the water/oil bowl to help prevent the dough from sticking to your fingers. You could also put the dough between two pieces of plastic wrap to flatten it out. Once you have them all done heat up a large pan or griddle over medium heat and place 2 to 3 pupusas on the pan to cook. Cook for 2 to 4 minutes, or until the bottoms are golden brown and flip cook the other side for the same amount of time or until golden brown. Repeat until they are all cooked.

Ingredients Directions 1/3 cup olive oil 1. Place the first eight ingredients in a ¼ cup sugar 3 Tbsp white or balsamic vinegar jar with a tight-fitting lid; shake 2 Tbsp sesame seeds well. Refrigerate for 1 hour 1 Tbsp poppy seeds 2. Just before serving, combine the 1 Tbsp chopped onion remaining ingredients in a large ¼ tsp paprika bowl. Shake dressing and drizzle ¼ tsp Worcestershire sauce over salad; toss to coat 1 package (9 oz) fresh spinach, trimmed 4 cups fresh strawberries, sliced ¼ cup chopped pecans, toasted (you can substitute with slivered almonds)



Ingredients 1 bar of cream cheese 1 cup of brown sugar 1 tub of caramel 4 Skor chocolate bars 5-7m Granny smith apples *Dish should have about 1-2 inches of depth for layering. Directions ❖ Melt and combine cream cheese with the brown sugar. Once it’s smooth and the consistency is a thick, pour it into your dish and let it sit in the fridge for 1-2 hours (if you’re in a rush, freezer for half of the time) ❖ Once the cream cheese / brown sugar have set, warm up the caramel (microwave for 15-20 seconds) and layer it on top of the cream cheese/brown sugar ❖ Crush the Skor bars into bits and crumbs and spread it sparingly over the caramel layer ❖ Place the dip back in the fridge, remove 15 minutes before serving

Ingredients ❖ 2 1/2 cups flour ❖ 1 teaspoon baking soda ❖ 1 teaspoon salt ❖ 1 cup butter ❖ 3/4 cup sugar ❖ 3/4 cup brown sugar ❖ 2 teaspoons vanilla ❖ 2 eggs ❖ 1 cup milk chocolate chips ❖ 10 ounces mini-Cadbury eggs Instructions ❖ Heat oven to 375 degrees. ❖ In medium bowl, stir together flour, baking soda and salt. ❖ In separate bowl blend butter, sugars and vanilla with mixer until creamy. Add eggs, one at a time. Beat well. Gradually add flour mixture until just combined. Don’t overbeat. Stir in chocolate chips. ❖ Drop by rounded teaspoon onto ungreased cookie sheet. Place 4-5 mini-Cadbury eggs on each cookie round. ❖ Bake 8-9 minutes or until lightly browned.











Method: In a standing mixer add all ingredients from list 1, mix into a breadcrumb consistency. Little by little add water and form a \"roti\" like dough. This can be done by hand as well. Once done wrap it in cling film and let it sit in the fridge for 30mins. Then roll the dough into 2cm thickness and with a cookie cutter, cut into required shapes. Line them on a baking tray lined with wax paper. Bake in a preheated 180c oven for 7-10mins... Remove and let cool completely on a cooling rack. Once completely cool down, Jam them together and set aside...(press them together with a little so that it stick firmly). Icing glaze: Mix all ingredients from list 2 until a thick consistency paste is obtained. Once the icing turns into a ribbon consistency, slowly pour it on the jammed Napolitan biscuits that been line on a cake rack, making sure it's well covered. Let them dry completely. Coconut Buttercream: Pipe the buttercream on the biscuits. Press them in the desiccated coconut making sure it's well coated. TIPS: -Jam the biscuits 1 day before doing the icing glaze and buttercream. Do not do the icing the same day as the biscuits will slide off each other, it will not glue well. -The biscuits can be made 3 days prior.. Store them in a sealed container. -For a fusion, Napolitan uses chocolate or caramel instead of jam





Required ❖ 3 large marshmallows ❖ 6 straight pretzel sticks ❖ 1 piece of candy corn for the nose or a piece of shaved carrot will do ❖ 1 small tube of decorating gel (colour choice your preference) ❖ 1 cup of your favourite hot chocolate and for some with a dash of Bailey’s for an adult kick BUT really get enough to make the entire bag of marshmallows, what else are going to do with them! Attach the marshmallows together using 2 of the pretzels, follow the photo for the rest and gently place into your cup of hot cocoa ENJOY!





Steps 1 Mobile Phone Unlimited data package 1 Skip the Dishes app 1 Credit Card (options include Mastercard, VISA, etc.)