CARAMEL CHOCOLATE RIPPLE CAKE WITH CHOCOLATE MERINGUES.

2 packets chocolate ripple biscuits
1 can caramel top and fill
900 mls thickened cream
3 tablespoons sugar
1 1/2 teaspoons vanilla essence


whip the cream with the sugar and vanilla until stiff.

lightly spread a longish, wide tray with the cream.

spread each biscuit with a teaspoon of caramel top and fill, then a slightly heaped teaspoonful of whipped cream.

sandwich biscuits together across the tray (as pictured)

cover biscuits completely with cream.

cover with a piece of baking paper then some cling wrap.

refrigerate overnight or for at least 8 hours.

MERINGUE

3 egg whites
pinch salt
3/4 teaspoon cornflour
3/4 cup caster sugar
1 tablespoon cocoa, sifted

preheat oven to 140 c. line trays with baking paper.

using an electric mixer, beat egg whites and salt until frothy.

mix cornflour and sugar together.

add a tablespoonful at a time to the egg whites, beating well after each addition.

when the egg whites are stiff and hold good peaks, fold in cocoa.

pipe or spoon  about a teaspoonful onto
trays

cook for one hour, then turn off oven. leave to cool in oven with door ajar for another hour.

TO DECORATE CAKE

remove the clingwrap and baking paper off cake.

drizzle cake with caramel topping  and chocolate topping.

cover with meringues.

slice across the  width of the cake so you get the layered effect.

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CROCKPOT CHICKEN SALSA

1 kilo chicken breast, cut into strips
1 medium onion sliced
1 cup celery, diced
1 carrot, shaved (use vegetable peeler)
2 tablespoons taco seasoning
1 cup canned, diced tomatoes
375 gram jar salsa
1/2 cup water
1 chicken stock cube
salt to taste
sour cream (to serve)

saute chicken strips till white, drain and place on bottom of crockpot.

sprinkle the taco seasoning over the chicken.

place the celery, onion and carrot on next.

then the tomatoes, then the salsa.

lastly pour the water over the top.

cook on high for 1 hour. add crumbled stock cube and salt and stir through.

reduce heat to low  and cook for 5 hours. stir occasionally.

serve with sour cream and boiled rice if desired.

For those of us trying to be good.............

PEPPERMINT CHEESECAKE

1 packet chocolate ripple biscuits
90 grams butter, melted
500 grams cream cheese,softened
3/4 cup castor sugar
1 1/2 cups thickened cream,
2 level teaspoons gelatin powder
1/4 cup boiling water
10 drops green food colouring
7 teaspoons peppermint essence (or to taste)

2 aero bars crushed (for decoration)

cover the bottom of a 22 cm springform
tin with baking paper. grease sides.

blitz or finely crush the biscuits and
mix with the butter till well combined.

press biscuits over the bottom and
about 1/2 way up the sides of the
springform tin.

refrigerate while making filling.

lightly whip the cream.

dissolve the gelatin in the boiling water. cool while beating cheese.

beat the cheese until smooth.

add the sugar, beating well.

add the food colouring, peppermint essence and gelatin. beat well.

add the lightly whipped cream, beat till well combined.

pour cheese mix over biscuit crust.

cover with cling wrap and refrigerate
for at least 6 hours or overnight.

decorate with the aero bars and whipped cream if desired.

CHOC CHERRY BITES

1 packet chocolate ripple biscuits
1 packet choc raspberry timtam biscuits
1 1/2 cups dessicated coconut
1 tablespoon cocoa
1 397 gram can condensed milk (coles brand)
200 grams glace cherries

1 1/2 cups shredded coconut
red food colouring

blitz or finely crush the biscuits.

roughly chop the cherries.

in a large bowl, mix the biscuits, dessicated coconut, cherries, cocoa and condensed milk together until well combined.

colour the shredded coconut with enough food colour to make it red.

roll heaped teaspoonfuls of mix into balls and roll in the red coconut.

place into small paper patty pans if desired.

place in air tight,lidded container and refrigerate for 1/2 an hour so they set. remove from fridge. serve.

don't refrigerate again.

APPLE CINNAMON TURNOVERS...shazzie style.

&

NUTELLA TURNOVERS...for those that don't like apple.

6 sheets frozen puff pastry, thawed
1 x 800 gram can pie apples
3 tablespoons sugar
1 tablespoon cinnamon

600 ml thickened cream.

GLAZE

2 tablespoons sugar
4 tablespoons boiling water

extra sugar

preheat oven to 190 c

line baking trays with baking paper.

mix the sugar and water for the glaze together in a cup and microwave on high for 1 minute. cool.

cut four circles out of each sheet of pastry.

fold in half and place on tray.

brush with the glaze and sprinkle with extra sugar.

place in oven and cook until golden brown. cool completely.

while the pastry cools, blitz or mash apple with the cinnamon and sugar.

whip the cream with 3 tablespoons of sugar and 1 teaspoon of vanilla.

split pastry in middle and place one tablespoon apple into each piece of pastry.

pipe or spoon in whipped cream

dust with icing sugar.

FOR THE NUTELLA TURNOVERS...

split the pastry and spread with one tablespoon of nutella

pipe or spoon in cream.

dust with icing sugar.

NOTE; store unfilled pastry in air tight container. should last a week. If they go soft, place in preheated oven 190c for 5 minutes or so to crunch up again.

LEMON LIME CHEESECAKE SLICE

2 packets Lattice biscuits
250 grams butter, softened
1 cup sugar
250 grams cream cheese, room temp.
2 teaspoons gelatine powder
1/6 cup lemon juice
1/6 cup lime juice
(or 1/3 cup lemon juice)

line a swiss roll tray with baking paper.

lay lattice biscuits shiny side down on bottom of tray. cut to fit.

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

heat the lemon and lime juices (microwave is fine) and stir in gelatine. cool slightly.

Add to cheese mix and beat until completely smooth

Spread the cheese mix evenly over the biscuits.

place the rest of the biscuits on top,
shiny side up. cut to fit.

refrigerate until set. Cut into slices.

serve with whipped cream and strawberries if desired.

keep refrigerated.

EASY VANILLA SLICE
made with lattice biscuits

2 packs of lattice biscuits
600ml thickened cream
1/2 cup of icing sugar
1/2 cup of custard powder
1 teaspoon vanilla

line a swiss roll tray with baking paper.

Place biscuits shiny side down into pan, cutting to fit if necessary. (shouldn't need to cut if proper swiss roll tin)

with an electric mixer, beat cream,vanilla, icing sugar and custard powder together until thick.

spread custard mix evenly over biscuits.

place the rest of the biscuits on top of the mixture, shiny side up.

ice if desired.

set in fridge for approx. 2 hours.

keep refrigerated.

ICING.

3 cups icing sugar
1 tablespoon soft butter
1 can passionfruit pulp/ fresh passionfruit

mix icing sugar and butter together with enough passionfruit pulp to make a spreadable mix.

note: my icing never looks like passionfruit because I have to strain the pips out of the pulp or the kids won't eat it lol.