Enchilada Casserole

Anything gooey and cheesy in our house is almost always a favourite, and this enchilada casserole is no exception. It’s so easy to make and is great for banging together on the weekend and throwing in the freezer for a great – if not so healthy – weeknight dinner.
Enchilada Casserole | www.happyhealthymotivated.com
Serve with corn on the cob and home-made salsa and you have yourself the perfect Mexican meal for two!
250g mince
½ chopped onion
100g salsa
50g kidney beans
3 flour tortillas
50g sweet corn
100g grated Mexican cheese
2 tbsp taco seasoning – homemade works best my favourite is from Simply Scratch.
1. Brown the mince in a frying pan for around 10 minutes and drain away any liquid. Add the onion and cook for an additional 10 minutes.
2. Stir in the salsa, kidney beans, sweet corn and taco seasoning.
3. Preheat the oven to 190C and spoon 1/3 of the meat mixture into a baking tray. Sprinkle with a little grated cheese and top with a tortilla. Chop up the tortilla to make it fit if you have to.
4. Repeat the previous step twice more and top with a generous amount of grated cheese.
5. Bake for around 20 minutes or until the cheese begins to bubble.

Death by Oreo Cupcakes

This has to be one of my all-time favourite cupcake flavours. I love Oreos and anything that incorporates them cannot be anything less than fantastic!
Death by Oreo Cupcakes | www.happyhealthymotivated.com
I always seem to struggle when piping the icing – even when I refrigerate it before piping onto the fully-cooled cupcakes, it always seems to melt. I assume this is because I live in a warm climate. If you have any tips, please let me know in the comments section!
This recipe yields 12 cupcakes.
12 Oreo cookies
115g self-raising flour
115g sugar
11g cocoa powder
½ teaspoon baking powder
Pinch of salt
60ml milk
1 egg
30g chocolate
55ml boiling water
45ml oil
Tsp of vanilla essence
70g unsalted butter
100g cream cheese
125g icing sugar
1tbp milk
½ tsp vanilla extract
Oreo halves (crushed)
1. Preheat the oven to 180C and line a muffin pan with large paper cases.
2. Take an Oreo and carefully twist it open. Place the cookies with the icing to one side and keep the other half of the Oreos for the frosting.
3. Melt the chocolate and leave to cool. In a  bowl, whisk together all the dry ingredients.
4. In another bowl, whisk the egg until it thickens slightly and turns pale in colour. To the egg mix, add in the milk, vanilla and oil and whisk well. Add in the cooled chocolate and whisk again.
5. Add the wet mix to the dry mix and combine. Stir in the hot water.
6. Scoop a small amount of the cake mixture into each case and place the iced Oreo half on top. Fill the cupcake liners about 3/4 full.
7. Bake in the oven for around 15-18 minutes, or until a toothpick inserted in the centre comes out clean.
8. Take the Oreo halves reserved for the frosting and crush them until they resemble coarse crumbs.
9. Whisk together the butter and icing sugar, adding the milk and vanilla extract until the mixture is light and fluffy.
10. Separately, whisk the cream cheese until it is smooth, then fold into the icing with the Oreo crumbs.
11. Once the cupcakes are cooled, pipe on the frosting.

Fancy Bangers ‘n’ Mash

The typically British bangers ‘n’ mash is a favourite at our house because it’s fast, easy and tastes fantastic. In this recipe I tried to spruce it up without adding too much time or effort.
Fancy Bangers 'n' Mash | www.happyhealthymotivated.com
The result? An impressive looking dish that is still really fast, ridiculously easy and mouth-wateringly good!
This recipes serves 2 people.
6 sausages
½ onion
1 clove of garlic
200ml beef stock
100ml red wine
1 red apple
2 medium/large potatoes
3 cloves of roasted garlic
Salt, pepper, milk, butter to taste
1. Place the sauces in a frying pan and roast all over until brown. Prick with a fork and squeeze as much of the fat out as you can.
2. Leave the sausages to one side and get rid of most of the oil, leaving only a small amount in the pan. Finely chop the onion and fry in the sausage fat for a few minutes until soft.
3. Press the garlic clove and fry with the onion for another 2 minutes.
4. Return the sausages back to the frying pan and pour over the red wine. Preheat the oven to 180C and leave the red wine to simmer for 5 minutes.
5. Pour the beef stock over the sausages and place the pan in the oven for 20 minutes.
6. Meanwhile, peel and chop the potatoes before placing them in a saucepan of boiling water. Leave to boil for around 20 minutes, or until the potatoes are soft enough to mash. 
7. Whilst the potatoes are boiling, peel and dice the apple into small cubes. Place in the frying pan after the sausages have been cooking for 20 minutes and replace for a final 10.
8. Drain the potatoes and mash. Add three cloves of roasted garlic and salt, pepper, milk, butter or whatever you prefer, to taste and mash.
9. To assemble, dollop mounds of mashed potato in the middle of the place, lay three sausages on each mashed potato mound pointing upwards. Pour over the sauce from the frying pan and serve. 

Turkey and Cranberry Casserole

I came up with this recipe shortly after Christmas as a creative way to use up the left-over turkey. The cranberry sauce really makes this dish something special. It’s never going to win any beauty contests, but it tastes to fantastic that I don’t care!
Turkey and Cranberry Casserole | www.happyhealthymotivated.com
A layer of chopped vegetables – such as parsnips, Brussels sprouts or carrots – would work really well in this recipe, but Boyfriend wouldn’t let vegetables near the casserole.
Turkey and Cranberry Casserole | www.happyhealthymotivated.com
This recipe serves two, but can easily be changed to serve more or less people.
300g cooked, sliced turkey
200g potatoes
50g Soft cheese
Handful of chives
150g pre-made stuffing
50g frozen cranberries
50g sugar
150ml red wine
1. First, make the cranberry sauce layer. Place the frozen cranberries, in a saucepan with the sugar and red wine over a medium heat. Leave to simmer for 15 minutes before pouring into a baking dish.
2. Layer half of the turkey slices on top of the cranberry sauce. Spread the stuffing on the turkey and top with the rest of the turkey slices.
3. Preheat the oven to 180C and peel and chop the potatoes. Place in boiling water for around 20 minutes until they are soft.
4. Thoroughly mash the potatoes then add the soft cheese and continue to mash until well blended. Finely chop the chives and add into the mashed potato. Mix well before spooning on top of the turkey slices.
5. Place in the oven for around 20-30 minutes.

Gingerbread Thumbprints with White Chocolate

This recipe has become one of my all-time favourites – it is the perfect combination of a soft and chewy cookie with only a hint of ginger and a crunchy sugar coating.
Gingerbread Thumbprints with White Chocolate | www.pinkrecipebox,com

This recipe makes around 40 cookies and is adapted from Culinary Concoctions by Pea Body.
380g flour
2tsp powdered ginger
1tsp powdered cinnamon
1tsp baking powder
1/4tsp powdered nutmeg
Pinch of salt
170g butter
150g brown sugar (Plus extra for rolling the dough in)
170g golden syrup
1 egg
1tsp vanilla
200g white chocolate
30g butter
1. Combine the flour, ginger, cinnamon, baking powder, nutmeg and salt together in a bowl.
2. Separately, beat the butter and brown sugar together until light and fluffy. Add the golden syrup, egg and vanilla and mix well. Gradually whisk in the flour mixture.
3. Press the dough into a flat disk, wrap it in cling film and place in the fridge until firm. At this point, I halved the dough and placed half in the freezer.
4. Preheat the oven to 170C and shape the dough into 3cm balls. Roll each bowl of dough in brown sugar.
5. Place the balls about 2cm apart on a baking tray. Take a small measuring spoon – or something similar – and make an indent in the centre of each ball.
6. Bake in the oven for around 10 minutes or until the edges of the cookies just begin to brown. Place on wire racks and leave to cool completely.
7. When cooled, melt the white chocolate and butter together in a bowl above a saucepan of simmering water. White chocolate burns very easily so keep an eye on it! When melted, spoon even amounts of the chocolate into the indentations in the cookies. Leave until the chocolate has set.
These cookies can be kept in an air-tight container for about a week.