CHOCOLATE STRAWBERRY TWIST COOKIES

chocolate dough

113 gm butter softened
1 cup sugar
1 egg
1/4 cup milk
2 cups self raising flour
2 tablespoons cocoa, sifted

preheat oven to 170 c
line baking trays with baking paper

with an electric mixer, beat sugar, butter and egg.  add milk.

fold in flour and cocoa till well combined.  put aside.

strawberry dough

113 gm butter softened
1 cup sugar
1 egg
1/4 cup milk
2 cups self raising flour + 2 tablespoons
4 teaspoons strawberry essence
1 1/2 teaspoons pink food colouring

with an electric mixer, beat sugar, butter and egg.

add milk, food colouring and essence.

fold in flour until well combined.

TO PUT TOGETHER, using a lightly floured board, get a heaped teaspoon of strawberry dough and roll into a sausage about 5 inches long. do the same with  a heaped teaspoon of chocolate dough.

join at one end and twist together (roll one over and under the other).  cut in half. continue with rest of dough.

place 12 to a tray and cook for 10 - 12 minutes.

cool completely and drizzle with icing.

STRAWBERRY ICING

2 cups icing sugar
1 teaspoon soft butter
1 1/2 teaspoons strawberry essence
approx 2 tablespoons of milk.

mix all together, adding enough milk to make a slightly runny paste.

drizzle over biscuits.

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CHOCOLATE COOKIES..with peppermint icing

113 gm butter softened
1 cup sugar
1 egg
1/4 cup milk
2 cups self raising flour
2 tablespoons cocoa, sifted

preheat oven to 170 c
line baking trays with baking paper

with an electric mixer, beat sugar, butter and egg. add milk.

fold in flour and cocoa till well combined.

roll into walnut sized balls and place 12 to a tray.

flatten slightly with a fork lightly dipped in flour.

cook for 12 minutes.

cool completely and drizzle with icing.

PEPPERMINT ICING

2 cups icing sugar
1 teaspoon peppermint essence
3 drops green food colouring
1 teaspoon soft butter
approx 2 tablespoons milk.

mix all together, adding enough milk to make a slightly runny paste.

drizzle over cookies.

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CHOCOLATE RASPBERRY CHEESECAKE

250 grams chocolate ripple biscuits
80 grams butter, melted
500 grams  philadelphia CHOCOLATE cream cheese
1/2 cup caster sugar
200 grams dark cooking chocolate, melted
1/2 cup cream
300 grams frozen raspberries

grease and line the bottom of a 22 cm springform tin.


finely crush or blitz biscuits. add butter and mix together. press into bottom and sides of tin.  refrigerate while making filling.

using an electric mixer,beat the cream cheese and sugar together until smooth.

beat in the melted chocolate and cream until well combined and thick.

place the frozen raspberries in a colander and quickly rinse with cold water (still need to be frozen)just to remove any extra ice. drain well .

fold raspberries into cheesecake mix

pour mix into base and smooth top.

refrigerate over night or till set.

decorate with chocolate shards.recipe below.


NOTE.In Australia, chocolate cream cheese available at coles supermarkets

CHOCOLATE SHARDS

175 grams dark cooking chocolate

using 2 pieces of baking paper, draw a triangle about 4 inches by 8 inches long on each.

in a heatproof bowl over a pot of boiling water, melt the chocolate.

using a spoon, fill in the triangles with the chocolate.

allow to cool for a couple of minutes then stating at the narrow end of the paper, roll up like a swiss roll.

place in fridge till set and needed.

when ready to use, unroll. chocolate will crack into shards as it unrolls.

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STRAWBERRY DESSERT PIZZA

500 grams cookie dough (recipe below)
500 grams cream cheese
finely grated rind of 2 lemons
2/3 cup sugar
500 grams strawberries
strawberry glaze (recipe below)

preheat oven to 180 c.

line pizza tray with baking paper.

roll out dough and press into pizza tray.

cook for approx. 15 minutes until golden.

remove from oven and cool completely.

beat the cream cheese, rind and sugar together.

spread over biscuit base, leaving a bit of an edge.

pour glaze over cream cheese, spreading to edge.

slice strawberries in half and cover top of glaze.

refrigerate until ready to serve.

BISCUIT DOUGH

500 grams butter, softened
1 cup sugar
1 can condensed milk
5 cups self raising flour

with an electric mixer, cream butter and sugar.

add condensed milk.

fold in flour till well combined.

take out 500 grams of dough for the pizza base.

either freeze the rest for another day or add anything you like to it to make biscuits. (recipes on site)



STRAWBERRY GLAZE.

1 packet (85 grams) strawberry jelly
1 cup sugar
1/4 cup cornflour
1 1/2 cups water
1 teaspoon lemon juice.
red food colouring if needed

combine all in a medium post, over a medium heat bring to the boil stirring.
lower heat and stir until thickened. I added some red food colouring because it wasn't very red. stir till combined.

remove from heat and cool to room temperature.

JAPANESE CHEESECAKE

160 grams cream cheese, softened
160 grams white chocolate
4 eggs
1/4 teaspoon vanilla essence


preheat oven to 170 c

grease and flour sides and line bottom of cake tin.


separate eggs.

in a medium size heat proof bowl, over a pot of boiling water, melt white chocolate. remove from heat.

add in cream cheese and stir till melted. return dish over heated pot of water if needed.

stir in egg yolks and vanilla

beat egg whites till stiff.

fold into cheese mixture in two batches.

pour into tin.

drop tin lightly onto bench top to release air bubbles.

stand tin on a tray of hot water and cook for 15 minutes.

turn heat down to 160 c and cook for another 15 minutes.

turn off heat and leave cake in oven for another 15 minutes.

remove from oven and cool completely on cooling rack.

remove from tin and sprinkle with icing sugar. refrigerate for at least an hour.

serve cold, on its own or with fruit and cream.

CHEESY CHICKEN PASTA

500 gram packet penne
1 kilo chicken breasts
1 large onion, diced
1 large red capsicum diced
113 grams butter
1 can cream chicken soup
1 can cream mushroom soup
400 gram can tomatoes
500 gram block kraft cheddar cheese, grated
1/2 teaspoon chilli powder (or to taste)
salt and pepper to taste

cook pasta according to directions and remove from heat. drain but don't rinse.

while pasta is cooking. saute chicken breasts until cooked but not brown. cool and chop into bite size pieces.

in a large deep pot, melt butter and saute onion and capsicum till onion is transparent.

add tomatoes, soups, chilli powder, salt and pepper and stir till combined.

add spaghetti, chicken and cheese and stir till cheese melts.

serve.

CARAMELLO COOKIES

2 x 200 gram blocks cadbury caramello chocolate
1 box betty crocker devils food cake mix
2 eggs
1/3 cup oil

preheat oven to 175 c
line baking trays with baking paper

mix cake mix, oil and eggs.

take a small ball of dough and form around the chocolate, using just enough to cover it.

cook for 8 minutes.

cool.

sprinkle with icing sugar.

NOTE. the dough is easier to use if you lightly dust your fingers in flour.

you will not need all the second block of chocolate

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LEMON SCONES

3 cups self raising flour
1 cup greek yoghurt
1 cup 7 up soft drink
finely grated rind 2 lemons

melted butter to baste (about 1 heaped teaspoon)

preheat oven to 180 c

grease bottom of a heatproof 9 x 13 dish with butter.


mix all ingredients together. Dough will be very soft.

Knead lightly on a floured board.

Pat dough out and cut  using a round scone cutter.  should get 15 out of this.

place in dish and cook for 12 - 15 minutes until nicely brown on top.

remove from oven and lightly baste with melted butter.  cool.

serve with lemon butter and cream.

MICROWAVE LEMON BUTTER

1 cup sugar
3 eggs
125 grams unsalted butter, melted
finely grated zest and juice of 3 lemons

In a microwave-safe bowl, whisk together the sugar and eggs until well combined.

Stir in lemon juice, lemon rind and butter.

Cook in the microwave for one minute intervals, stirring after each minute.

continue until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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CHICKEN CHIMICHANGAS

500 grams cream cheese, softened
2 x 190 gram packets sweet chilli cheese,
1 packet taco seasoning
1 kilo cooked chicken breasts , shredded
16  tortillas
cooking spray

grated tasty cheese
2 avocado
sour cream
2 jars salsa

preheat oven to 180c. spray a large baking pan with cooking spray.

Stir together cream cheese, sweet chilli cheese and taco seasoning.

Fold in chicken.

Divide mix among tortillas, placing in centre.

Tuck in sides, and fold over ends.
Lay folded side down in baking pan

Spray tops of tortillas with cooking spray.

cook  15 minutes. then turn them over, and bake an additional 15 minutes.

Serve with salsa, grated cheese, sour cream and avocado.

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CROISSANT PIZZA PIE
(crescent rolls)

1 packet 10 frozen croissants, thawed
8 slices ham
8 slices tasty cheese
1 medium onion, sliced
3 rashers short cut bacon. diced
1 small can champignons pieces
2 tomatoes, sliced
2 teaspoons minced garlic
barbecue sauce

preheat oven to 180 c.

roll 4 croissants into a ball, then using a rolling pin, roll ball into a circle between 2 sheets baking paper.

place circle, including bottom piece of baking paper onto a pizza tray.

cover the dough with some barbecue sauce then layer the rest of the ingredients around the dough, leaving the edge clear.

top with some more barbecue sauce.

roll the other 6 croissants into a ball and roll into a circle large enough to cover the pie.

seal edges with a fork and put some cuts, marking slices into the top of the pie.

cook for approx 30 minutes. if the pastry browns too quickly, cover with some aluminium foil.

remove from oven, cut into slices and serve.

NOTE: I used what ingredients I had on hand. You can put whatever you like in the pie.

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TEXAS ROAD HOUSE ROLLS..partly made in bread machine.

4 teaspoons dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups milk, scalded and cooled
3 tablespoons butter, melted
1/2 cup sugar
7 cups flour
2 eggs, beaten
2 teaspoons salt

extra melted butter (for basting)

Combine yeast, sugar and lukewarm water in a bowl and let stand for 10 minutes (or until yeast starts to foam and bubble).

add milk, and sugar to yeast mix and stir till well combined.

stir in eggs and butter.

tip liquid into bread machine basket.

add the flour and salt.

set machine to sweet setting. let machine knead and rise the dough. remove dough when it has risen, 1 1/2 - 2 hours. (see notes below. make sure it doesn't get to cook mode lol)

punch down and tip dough onto a lightly floured board. flatten with hands into a rectangle about 1/2 inch thick (1.27cm)

cut dough into 24 pieces and form into desired shape. place pieces on 2 baking trays lined with baking paper.

cover trays with a tea towel and place in a warm place  for dough to rise and double in size.

heat oven to 180 c  and cook for 10 - 15 minutes or until tops are golden.

remove from oven and baste immediately with melted butter.

NOTE:
-----
to scald milk, place milk in pot on stove over medium heat.  allow to heat until small bubbles form around edge of milk(touching saucepan). do not boil.

-----------------------------------------

My bread machine timer starts at 3.27 but when the timer got to 2.00, I had to take the dough out because it had hit the lid.

(my normal bread dough takes about 2 hours to get to that.)

I don't know about other machines, but mine only mixes dough on the dough setting, doesn't rise it hence it has to go onto a cook cycle.



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STICKY SALTED CARAMEL APPLE SLICE

BASE

1 packet vanilla cake mix
1 cup shredded coconut
125 grams butter, melted

FILLING
1 800 gram can pie apples
2 tablespoons white sugar

2 cans condensed milk
4 tablespoons brown sugar,packed
100 grams butter
2 teaspoons sea salt



preheat oven to 180c c
grease and line 9 x 13 ovenproof dish

FOR THE BASE, mix all the ingredients together and press evenly into bottom of dish.

cook for 12 minutes until just lightly brown. remove from oven and cool.

FOR THE FILLING, mix the apples and white sugar together and heat, stirring, until sugar dissolves. put aside.

in a medium size pot over a medium heat, melt the condensed milk, brown sugar and butter, stirring till boiled. lower heat and stir for 5 minutes until thick. remove from heat and stir in the salt. cool slightly.

TO PUT TOGETHER, drain any excess fluid from apples and spread the apples evenly over the base.

spread the caramel evenly over the apples. refrigerate till cold.

I topped this with greek yoghurt mixed until thick with icing sugar, which I piped on individual slices rather than the whole cake (cake will store longer this way).  drizzle with caramel topping.

whipped cream would be good also.


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VANILLA CHEESECAKE CAKE SLICE

1 packet vanilla cake mix
250 grams cream cheese, room temperature
250 grams greek yoghurt
1 cup sugar

TOPPING

3/4 cup sugar
1 tablespoon cinnamon powder


preheat oven to 180c
line a 9 x 13 ovenproof dish with baking paper.

make cake mix according to directions.

with an electric mixer, mix cream cheese, yoghurt and sugar together until smooth.

pour half the cake mix into dish cover with cream cheese mix, then cover with rest of cake mix.

mix the cinnamon and sugar together and sprinkle over top of cake.

cook for 20 - 25 minutes until a skewer comes out clean.

cool completely. cut into slices.

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BANANA SPICE COOKIES

226 grams butter, softened
1 cup sugar
1/2 cup brown sugar, packed
3/4 cup banana, mashed
1 egg
2 teaspoons vanilla.

3 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger

CINNAMON SUGAR
6 heaped tablespoon sugar
3-4 heaped teaspoons cinnamon

preheat oven to 180 c.
line trays with baking paper

with an electric mixer, cream butter and sugars.

add egg, vanilla and banana.

add all rest of the the dry ingredients, in 2 batches, mixing till well combined.

Roll into walnut sized balls and roll in cinnamon sugar.

place 12 to a tray and flatten slightly with a fork.

cook 12 mins or until lightly brown.


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BANANA CHOC CHIP COOKIES

1 cup (227 grams) butter, softened
1 cup sugar
1/2 cup brown sugar, packed
3/4 cup banana, mashed
1 egg
2 teaspoons vanilla.
1 cup chocolate chips
3 3/4 cups self raising flour
1/2 teaspoon salt
extra chocolate chips

preheat oven to 180 c.
line trays with baking paper

with an electric mixer, cream butter and sugars.

add egg, vanilla and banana.

add the flour and salt in 2 batches, mixing till well combined. stir in choc chips.

Roll dough into walnut sized balls.

place 12 to a tray and flatten slightly with a fork dipped lightly in flour.

cook 12 mins or until lightly brown.

while the cookies are still hot, dot the top of each cookie with some of the extra chocolate chips and leave to cool.



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BANANA PINEAPPLE MUFFINS

1 1/2 cups SR flour
3/4 teaspoon bicarb soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
6 tablespoons canola oil
1 teaspoon vanilla
2/3 cup brown sugar
1 large egg
2 ripe bananas, mashed
1/2 cup crushed pineapple


Preheat the oven to 350 degrees F.

line a 12 hole muffin tin with patty pans

In a small bowl, combine the flour, baking soda, salt and cinnamon.

in a large bowl whisk egg, sugar and vanilla.

add the oil and beat till well combined

add banana and pineapple

add flour mix to banana mix and stir till combined

spoon evenly into patty pans

cook 20 - 25 mins or until a skewer comes out clean.

ice.

ICING

2 cups icing sugar
2 teaspoons soft butter
pineapple juice
dessicated coconut and banana chips to decorate

mix the icing sugar and butter together with enough pinapple juice to make a spreadable icing.

pipe or spoon onto muffins.

sprinkle with the coconut and use banana chips if desired.


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COCA COLA CHICKEN


1 1/2 kilo chicken thigh cutlets
1 cup brown sugar
1 can coca cola
2 medium onions, sliced
4 teaspoons minced garlic
2 tablespoons soy sauce
1 tablespoon oil
2 heaped teaspoons cornflour
cold water
salt and pepper to taste.

preheat oven to 180 c.

in a large oven proof pan, heat oil and brown chicken. remove from pan.

in same pan saute onion and garlic till fragrant.

add sugar, coca cola and soy sauce to onion.  bring to boil.

mix the cornflour with enough water to make a thickish paste.

stir cornflour into sauce until thickened.

add chicken back to pan and coat with sauce.

cover and bake for an hour or until chicken is cooked through.

season with salt and pepper.

thicken with more cornflour if necessary.

season with salt and pepper and serve.


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LEMON LIME JELLY POKE CAKE

1 packet lemon cake mix
1 lemon, zest finely grated
1 packet (85 grams) lime jelly
250 mls boiling water
200 mls cold water

preheat oven to 180 c.
line bottom of 9 x 13 oven proof dish with baking paper.

make cake according to directions and pour into dish.

cook 20 -25 mins or until cake is golden brown and skewer comes out clean.

cool for 15 minutes.

mix jelly with the boiling water till crystals are dissolved. stir in cold water.

poke holes in cake with a skewer or fork and tip jelly evenly over top of cake.

cover and refrigerate for at least 3 hours.

top with whipped cream and decorate as desired.


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HOT (OVEN COOKED) DIP

750 grams cream cheese
475 mls sour cream
1/2 cup mayonnaise
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1 small onion, finely chopped
300 grams ham, finely chopped
2 cups grated tasty cheese.

preheat oven to 180 c

mix all ingedients together and place into an oven proof dish.

cook for approx. 30 minutes or until bubbling and golden on top.

serve hot with corn chips and crackers.

NOTE: this is party size

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BEEF ROLL UP

1 kg lean mince steak
1 cup dry breadcrumbs
1 onion, chopped
1 cup mushrooms, chopped
1/2 red capsicum, chopped
1/2 green capsicum, chopped
3/4 teaspoon salt
1 teaspoon oregano
2 cups grated tasty cheese
450 mls passata (tomato sauce)
2 eggs beaten
4 sheets frozen puff pastry, thawed

preheat oven to 180 c

line a baking tray with baking paper.

mix all ingredients except for the cheese together until well combined.

join 2 sheets of pastry together and spread 1/2 the meat mix over the pastry. sprinkle with a cup of cheese.

starting at the narrow end, roll up like a swiss roll.

repeat with the other 2 sheets of pastry, meat and cheese.

place both rolls seam side down on baking tray.

cook for 30 minutes then remove from oven and drain off any fat.

return to oven and cook a further 30 minutes or until cooked through. cover top with foil if pastry is cooked before meat is ready.

serve as is or with gravy.



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CHICKEN WITH BROWN SUGAR AND GARLIC

9 chicken thigh cutlets
5 tablespoons butter
8 cloves garlic, minced
1/2 cup brown sugar, packed
2 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper to taste

preheat oven to 180 c

in an oven proof pan, on stove top, melt 3 tablespoons of the butter.

brown the chicken both sides and remove from pan.

add the other 2 tablespoons of butter and saute garlic for a minute. stir in brown sugar, honey, herbs and salt and pepper.

add chicken back to the pan, place in oven and roast till chicken is cooked through.

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