QUICK AND EASY BUTTER CAKE

250 grams butter, soft
2 1/2 cups sugar
5 eggs
1/2 cup milk
1/4 cup thickened cream
2 teaspoons vanilla
3 cups self raising flour


preheat oven to 170c. line bottom and grease sides of a 12
cup square or round cake tin.

using an electric mixer, beat the butter until pale and
creamy.

gradually beat in the sugar.

beat in eggs one at a time, beating well after each addition.

beat in the flour, alternating with the cream and milk,
finishing with the flour.

spoon into tin and level top.

cook for approx. 1 hour or until golden on top and a skewer
comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

lightly dust with icing sugar to serve.

CREAMY CHICKEN, BACON AND MUSHROOM CASSEROLE


4 skinless chicken breasts, diced
8 rashers short cut bacon, diced
4 carrots, sliced
2 onions, sliced
1/2 green capsicum, diced
1/2 red capsicum, diced
200 grams mushrooms, sliced
2 cups chicken stock
2 chicken stock cubes
1 teaspoon garlic salt
1 teaspoon garlic powder
1/8 teaspoon saffron powder (I used imitation)
100 mls thickened cream
salt and pepper to taste
3 tablespoons olive oil

2 tablespoons cornflour
2 tablespoons water

in a large deep frypan, saute chicken until cooked through
but not brown. drain and put aside.

in the same frypan, heat the olive oil and saute the carrots,
onion and capsicum until the onion is translucent.

add the bacon and saute for another 3 minutes then add the
stock, stock cubes, garlic salt and garlic powder. stir till
well combined then add the chicken.

bring to boil, uncovered then simmer until carrot is just
tender. stir occasionally.

add the mushrooms and cook another 5 minutes. add the saffron
and stir to combine then add the cream.

mix the cornflour with the water and stir into the casserole
until boiling and thickened.

serve with mashed potato and other vegetables if desired.

CAKE MIX ROCKY ROAD COOKIES......with craisins


1 packet greens chocolate cake mix
2 eggs
50 mls canola oil
1 cup craisins
1/2 cup choc chips
1/4 cup crushed nuts

1 packet mini marshmallows

85 grams choc chips, melted

preheat oven to 180 c. line baking trays with baking paper.

in a bowl, place the cake mix (don't include the icing mix), eggs and oil. stir till well combined.

stir in the craisins, choc chips and crushed nuts until well combined.

drop heaped teaspoonfuls of mix onto the trays and lightly shape into mounds, leaving a little room for spreading.

cook for 12 - 15 minutes until just solid when touched.

as soon as you take them out of the oven, push 3 mini marshmallows into the centre of each cookie.

cool on the tray.

when cold, drizzle with melted chocolate.

store in an airtight container.

LEMON AND COCONUT CREAM CHEESE COOKIES


113 grams butter
85 grams cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg
2 tablespoons cream
1 1/2 cups plain flour
1/4 cup coconut
1/2 teaspoon baking powder

lemon curd to fill

preheat oven to 190 c.  line baking tray/s with baking paper.


using an electric mixer, beat the butter, cream cheese, sugar
and vanilla.

add the egg and cream

stir in the flour, baking powder and coconut.

refrigerate for 1/2 hour.

roll heaped teaspoonfuls into balls and place on trays.

make an indent into the centre of each.  I use a melon baller
but a  finger or spoon is fine.

cook for 10 - 12 minutes until just browning.  remove from
oven and TURN OVEN OFF.

quickly push the indents into each cookie again. fill each
indent with lemon curd and place back into the oven for 5
minutes.(this just makes the curd set without running all
over the biscuit)

remove and cool on trays.

lightly dust with icing sugar to serve.

TACO POTATO SKINS


10 large, clean potatoes
olive oil
salt

1 kilo mince steak
1 x 40 gram packet taco seasoning
3/4 cup water
3/4 cup fountain spicy red sauce
2 teaspoons minced garlic
1/2 red capsicum, diced
1/2 green capsicum, diced
salt to taste
shredded tasty cheese

TOPPING
fresh tomato, diced
avocado, sliced
sour cream

preheat oven to 200 C. 

rub the potatoes with the oil and sprinkle with some salt. place each whole potato on a baking tray and cook until soft.
remove from oven to cool.

in a frypan brown the mince steak.  drain and put aside.

in the same pan, saute the capsicum and garlic until capsicum is tender.

add the meat back to the pan with the taco seasoning and water. stir to combine.  stir in the spicy red sauce.
add the salt to taste.

when the potatoes are ready, cut each of the potatoes in half longways. scoop out the centres of each potato, leaving about 3/4 cm around the edges.

fill each centre with some of the mince and sprinkle with some shredded cheese.

return potatoes to oven and cook until cheese is just melted.

serve potatoes topped with the tomato, avocado and sour cream.

BEER, BACON AND CHEESE BREAD


3 cups plain flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon bicarb soda
1 cup shredded tasty cheese
6 rashers short cut bacon, diced
355 mls beer

extra shredded tasty cheese


preheat oven to 180 c. grease or spray a small non stick loaf
tin. (9 x 5 in.)

in a bowl, place the flour, sugar, baking powder, salt and
bicarb soda.  stir to combine.

add the cheese and bacon and stir to combine.

stir in the beer until well combined.

spoon into tin and cook for 40 minutes. remove from oven and
sprinkle top with the extra cheese.

return to oven and cook for another 5 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes them remove to wire rack.

serve warm or cold with butter.

SUGAR AND SPICE CREAM CHEESE COOKIES

113 grams butter, soft
85 grams cream cheese, soft
1 1/2 cups icing sugar
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 3/4 cups plain flour
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

extra sugar for rolling

preheat oven to 190 c. line baking trays with baking paper.

using an electric mixer, cream butter and cream cheese.

slowly add icing sugar and beat until well combined.

beat in egg and vanilla until well combined then beat in the
flour, baking powder and spices.

refrigerate dough in the bowl, covered with plastic wrap, for
1 hour.

roll heaped teaspoons of mix into balls and roll in the extra
sugar.

place on trays leaving a little room between each for
spreading. lightly flatten each ball with a fork dipped in
sugar.

cook for 10 -12 minutes or until just slightly brown.

CAKE MIX CORNFLAKE COOKIES..orange choc chip

1 packet Greens zesty orange cake mix
2 eggs
50 mls canola oil *
1 cup choc chips.

2 1/2 cups cornflakes.

preheat oven to 180 c. line 2 x large baking trays with

baking paper.


in a bowl, place the cake mix (don't include the icing mix),
oil, eggs and choc chips.

stir till well combined.

place the cornflakes into a separate bowl.

drop heaped teaspoonfuls of the mix into the cornflakes and
roll around to coat.

place 12 to a tray, they spread a little and cook for approx.
12 - 15 minutes until just browning.

cool on tray for 5 minutes then remove to a wire rack to cool
completely.

store in an air tight container.

*you can use other brand cake mixes but the greens cake mix is a smallish size if your cake mix is larger, add another 10 mls of oil.

POTATO BASED TART WITH HAM AND CHEESE

280 grams plain flour
300 grams potato, peeled weight
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
20 mls olive oil

200 grams sliced ham
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

pre heat oven to 200 c. grease sides and line base of 26 cm. springform tin or line a 26 cm pie dish.

boil the potatoes in salted water. drain and cool.  mash when cold.

in a bowl, mix the potatoes and flour until combined.  stir in the oil, egg and baking powder. use your hands to bring together into a smooth dough.

divide dough in half.

roll one half of the dough into a 28 cm circle and place into the bottom of the tin, ensuring a little is up the sides.

fill the dough with the ham and the cheeses.

roll out the rest of the dough to top.  seal edges.

cook for 25 - 30 minutes until nicely browned on top.

cool for 5 minutes before serving.

BAKED GOZLEME WITH PESTO, SPINACH AND CHEESE

400 grams plain flour
2 teaspoons salt
50 mls olive oil
250 mls water

190 gram jar barilla pesto genovese
60 grams fresh baby spinach
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

preheat oven to 200 c.  line a large baking tray with baking paper..mine was 32 x 28 cm.

in a bowl, place the oil, water and salt.

stir in the flour.  use your hands to bring the dough together and knead until smooth.

wrap in plastic wrap and refrigerate for 1/2 hour.

divide dough in half and roll one half into a thin rectangle to fit your tray, allowing some to go up the sides.

fit the dough into tray and spread with the pesto. top this with the spinach then the cheeses.

roll out the rest of the dough to top. seal edges.

brush top with a little olive oil.

cook for 12- 15 minutes.

cool for 5 minutes before serving.

STRAWBERRY BUNDT CAKE


250 grams strawberries, mashed/blitzed
175 grams butter, softened
1/4 cup milk
1 1/2 cups sugar
3 eggs
1 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon vanilla

preheat oven to 160 c. grease and flour a large bundt tin or
grease sides and line bottom of a 24 cm springform tin.

using an electric mixer, cream the butter and sugar.

add eggs one at a time beating well after each addition.

add half the flour and beat until combined. add the milk then
the rest of the flour and beat until well combined.

add vanilla.

fold in the strawberries.

pour into tin.

cook for approx. 1 hour or until golden and a skewer comes
out clean.  time varies according to tin size.

dust with icing sugar or ice if desired.

SAME WEIGHT APPLE TART

300 grams sugar
300 grams butter, softened
3 large eggs
300 grams plain flour
1 1/2 teaspoons baking powder
500 grams apples, sliced

CUSTARD TOP
1 egg
1 teaspoon custard powder
125 mls thickened cream

preheat oven to 180 c. line base and grease sides of 9 inch spring form tin.

using an electric mixer, beat the sugar, butter and eggs together until well combined.

stir in the flour and baking powder.

spread the dough into the tin and cover with the apples.

FOR THE CUSTARD TOP....whisk the egg, custard powder and cream together until frothy then pour over apples.

cook for 50 - 60 minutes or until a skewer comes out clean.

serve with whipped cream or icecream.

CREAMY, CHEESY CHICKEN, MUSHROOM AND SPINACH PASTA

2 large chicken breast fillets, cubed
1 small onion, diced
2 teaspoons minced garlic
1/2 green capsicum, diced
1/2 red capsicum, diced
100 grams mushrooms, sliced
60 grams fresh baby spinach
400 mls thickened cream
1 oxo chicken stock cube
1 cup shredded mozzarella cheese
1 cup shredded tasty cheese
salt and pepper to taste

2 tablespoons olive oil

pasta of choice

cook the pasta according to directions on packet.

in a large fry pan, using 1 tablespoon oil, saute the chicken until cooked through.  drain any liquid and put aside.

in the same fry pan, on medium heat, in the other tablespoon of oil, saute the onion, garlic, capsicum and mushrooms until onion is translucent.

add the spinach and cook, stirring until just wilted.

add the cream and the stockcube. bring to the boil stirring.

lower heat and add the cheeses and salt and pepper, stirring until the cheese is melted.

serve over pasta.

VANILLA AND OAT BUTTER CAKE WITH CHOC CHIPS.

100 mls water
2 tablespoons milk
50 grams quick oats
1 tablespoon sugar

200 grams butter
1/2 cup sugar
4 eggs
1 1/4 cups self raising flour, sifted
1/2 teaspoon baking powder
1 teaspoon vanilla

1/3 cup dark chocolate chips
1/3 cup white chocolate chips

preheat oven to 160 c.  grease and line bottom of an 8 inch
square tin.

in a saucepan, over low heat, bring to boil the water, milk,
sugar and oats. remove from heat and put aside.

in a large bowl, using an electric mixer, cream the butter
and sugar.

add eggs one at a time beating well after each addition.

add vanilla and oat mix. beat until well combined.

fold in the flour and baking powder then fold in the chocolate.

spoon into tin and level top.

cook for 40 -45 minutes until golden on top and a skewer
comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

dust with icing sugar before serving.

JAM TART

250 gram flour
125 gram butter
125 grams caster sugar
1 egg

400 grams jam of choice

icing sugar to dust


preheat oven to 180 c. grease sides and line bottom of 24 cm. springform tin.


mix the flour and sugar. add the butter and rub in until

resembling breadcrumbs

add the egg and knead into a dough.  wrap in plastic wrap and refrigerate 1/2 hour.

press 2/3 of the dough into the tin and a lttle up the sides.

lightly scrape a fork across the the dough on bottom of tin.

spread the jam across the dough.

decorate the top of the tart with the rest of the dough. you can divide the dough into 14 equal pieces and roll into sausages long enough to reach each side of the tin and make a lattice or roll the dough out to about 2 mm and cut out shapes with a cookie cutter.

cook 180 for 35 - 40 minutes until golden.

place on wire rack and cool in tin.

dust with icing sugar to serve.

POOR MANS PUDDING

1 1/2 cups self raising flour
57 grams butter, soft
1 cup sugar
1 cup milk
1 tesapoon vanilla

3/4 cup golden syrup*
1 cup brown sugar
57 grams butter
1 cup boiling water

preheat oven to 180 c.  grease a 9 x 13 inch baking dish.

using an electric mixer, beat the butter and sugar. add vanilla.

add the milk and flour alternating, 1/2 cup at a time. beat until well combined.

spread into baking dish.

for the sauce....place all the ingredients into a saucepan. bring to the boil stirring.

pour sauce over the cake batter.  don't mix.

cook for approx. 45 minutes until golden on top and a skewer comes out clean.

serve with cream or icecream.

*can also use maple syrup.