Awsm Pumpkin Cheesecake

Ingredients:

• 16 oz. packaged cream cheese
• 3/4 cup white sugar
• 15 oz. canned pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 teaspoon salt
• 2 8″ pastry crusts
• whipped cream topping

Instructions:

1. Heat oven to 350 F (175 C).
2. In a bowl, combine cream cheese and the sugar, and beat. Mix in the pumpkin and spices, mixing thoroughly. Then, add in the eggs and salt and beat until smooth. Pour the mixture into pie crusts, dividing evenly.
3. Bake in preheated oven for about 50 minutes, or until the center has set. Let cool on wire rack at room temperature, then top with whipped cream.

Awsm Prawn Soup with Noodles and Lemongrass

Ingredients

• 2 lb of medium prawns
• 2 stems of lemongrass, sliced
• 2 lime leaves, finely sliced
• 2 garlic cloves, chopped
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of coriander, chopped
• 2 large red chillies, seeded and sliced
• 4 cups of fish stock
• 8 oz of fine rice noodles
• 6 spring onions, sliced
• 1 tablespoon of thai fish sauce
• 2-3 tablespoons of lime juice
• 2 cups of bean sprouts
• salt and pepper to taste
• 1/3 cup of coriander leaves

Cooking Instructions

Peel and devein the prawns, leaving the tails intact. Set aside.

Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.

Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.

Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.

Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.

Awsm Creamy Squash Soup

Ingredients:

• 6 crookneck squash (prepared)
• 1 large bell pepper (chopped)
• 1 large onion (chopped)
• 2 cups cheddar cheese
• 2 tablespoons heavy cream
• salt and pepper to taste

Instructions:

1. Prepare squash by peeling, de-seeding and chopping into cubes.
2. In a stew pot, place squash, pepper and onion with enough water to cover the vegetables. Once boiling, lower heat to a simmer and cook until tender, then drain the water.
3. In a food processor, blend vegetables and then return to the pot. Place in cheese cream and cook over medium heat until smooth.

Awsm Honey Mustard Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam

Instructions:

1. Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
2. In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
3. Bake in oven for 30 minutes, basting frequently.

Awsm Crispy Ginger Beef

Ingredients

• 1 lb of sirloin steak, thinly sliced
• 2 eggs
• 1 carrot, chopped
• 3 onions, chopped
• 1/4 cup of fresh ginger, chopped
• 5 garlic cloves, sliced
• canola oil
• 3 tablespoons of soy sauce
• 4 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1/2 cup of sugar
• 3 teaspoons crushed chilli
• 3/4 cup of cornstarch
• 1/2 cup of water

Cooking Instructions

Trim the sirloin steaks of any excess fat and cut into thin slices.

Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.

Dip the beef slices into the mixture so they are well coated.

Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.

Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.

Serve immediately.

Awsm Easy Fish Tacos

Ingredients:

• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• salt and pepper to taste
• 1 jalapeno (cut in half)
• 2 1/2 cups red cabbage (shredded)
• 4 onions (diced)
• 2 tablespoons extra virgin olive oil
• 1 pound tilapia fillet strips
• 8 flour tortillas
• fresh cilantro for garnish

Instructions:

1. In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
2. Dice half of the pepper and set aside.
3. In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
4. In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
5. Warm tortillas before serving.

Awsm Caramel Candy

Ingredients:

• 2 cups sugar
• 1 cup brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup salted butter
• 1 1/2 teaspoons vanilla extract
• Sea Salt to garnish

Instructions:

1. Prepare a 12 by 15 inch baking pan by greasing it lightly.
2. Mix together all ingredients, except vanilla, in a medium pot. Using a candy thermometer and stirring constantly, bring mixture to 250 F (120 C), then remove from the heat. Add in vanilla extract.
3. Pour caramel into greased pan, garnish with sea salt if desired. Let cool to room temperature, then cut into squares.