O.M.G. PIES with chilli tomato sauce

1 kilo minced steak
1 kilo potatoes
1 1/2 packets (60 grams) french onion soup mix
1 1/2 cups water
2 tablespoons tomato paste
12 rashers short cut bacon
2 medium onions, sliced
6 eggs, beaten
1 1/2 - 2 cups grated tasty cheese
5 sheets frozen puff pastry, thawed

boil potatoes in salted water till soft.
drain and mash with a little milk and butter. cool.

in a medium sized pot, brown mince. drain off fat. add the french onion soup, water and tomato paste. stir till thickened and boiling.
remove from heat and cool.

preheat oven to 180 c. spray 2 pie dishes with cooking spray.

lightly fry the onion, put aside.

lightly fry half the beaten egg swirling to make a circle about the size of the pie dish. put aside. repeat with other half.

lightly fry the bacon. put aside.

line the bottom and sides of the pie dishes with pastry. use some of the 5th sheet if needed.

cover pastry bottom with half the mashed potato, then half the meat, then half the onion, then half the bacon, then one of the egg circles.
sprinkle the whole top with grated cheese.

cover with more pastry, using more of the 5th sheet if needed. crimp and trim edges. brush with some milk. repeat in other pie dish with rest of the ingredients.

cook for 20 -25 minutes or until golden brown and base is cooked. cover top with aluminium foil if needed until base browns.

serve with chilli tomato sauce.

SAUCE
1 cup tomato sauce
1/2 cup sweet chilli sauce.

mix till well combined.

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BANANA NUTELLA BITES

3-4 bananas,  sliced
3 sheets frozen puff pastry, thawed
nutella
300 mls thickened cream
125 grams cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla

preheat oven to 180 c.
spray a  rounded patty pan tin with cooking spray.  makes 48.

cut pastry into quarters then each quarter into 4.

fit pastry into each rounded hole.

place one teaspoon of nutella into the middle of each piece of pastry.

cover the nutella with at least 3 slices of banana.

cook until golden brown.  remove from tin straight away. cool.

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

add the cream, sugar and vanilla and beat till thick.

pipe or spoon onto bites.

refrigerate leftover bites.

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BERRY BITES

3 sheets frozen puff pastry, thawed
frozen blueberries or  raspberries
300 mls thickened cream
1/4 cup sugar
125 grams cream cheese, softened
1 teaspoon vanilla
extra sugar


preheat oven to 180 c.  spray a 24 hole mini muffin tin with cooking spray. makes 48.

cut pastry sheet into quarters then each quarter into four.

place  one  piece of pastry into each mini muffin  hole.

place 4 pieces of frozen berry into each piece of pastry. sprinkle with some extra sugar.

cook until golden brown.  cool.

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

add the cream, sugar and vanilla. beat until thick.

pipe or spoon on top of bites.  refrigerate leftovers.

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M AND M BALLS

1 packet milk arrowroot biscuits
1 can condensed milk
1/2 cup dessicated coconut
2 tablespoons cocoa, sifted
120 grams mini m and m's

blitz or finely crush the biscuits.

in a large bowl, mix everything together.

roll into walnut sized balls.  place in small paper patty pans if desired.

refrigerate till set.  store in airtight container.

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POTATO PIE

1 1/2 kilo mince steak
1 onion, diced
2 teaspoons minced garlic
2 tablespoons tomato paste
2 tablespoons tomato sauce
1 beef stock cube
3 packets french onion soup
500 gram packet frozen peas, corn and carrot
4 cups water
2 kilo mashed potato
grated tasty cheese.

preheat oven to 180 c.

in a large pot/pan brown the mince and drain. put aside.

in same pan saute frozen vegetables, onion and garlic till cooked through. stir occasionally.

return mince to  pan and add the water, french onion soup, tomato paste, stock cube and tomato sauce. stir till boiling. simmer for 5 minutes.

transfer meat mix to  a large casserole dish and cover with mashed potato.

sprinkle tasty cheese over the potato.

cook in oven for about 20 minutes till golden brown.  let sit for 5 minutes before serving.


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ORANGE CHOCOLATE PUDDING CAKE

1 pkt duncan hines devils food cake mix
1 pkt instant chocolate pudding mix
4 eggs, lightly beaten
1 cup water
1/4 cup canola oil
finely grated rind of 1 orange

preheat oven to 180 c.
grease and line bottom of cake tin.

stir cake mix and instant pudding mix together to remove large lumps. add orange rind.

stir in water, oil and eggs until combined.

spoon into tin and level the top.

cook for 40 -45 minutes or until a skewer comes out clean.

cool in tin.

ice with chocolate then orange icing.

Icing
CHOCOLATE

2 cups of icing sugar
1 dessert spoon of soft butter
1 tablespoon cocoa
milk

mix all together with enough milk to make a spreadable consistency. spread over top of cake.

ORANGE

1 cup icing sugar
1 teaspoon soft butter
orange juice
orange food colouring

mix all together with enough orange juice to be able to pipe or drizzle over chocolate icing.

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STEAK, KIDNEY AND MUSHROOM PIES
(filling cooked in crockpot)

1 kg chuck steak, well trimmed and diced
3 lamb kidneys, trimmed and diced
5 rashers shortcut bacon, diced
1 large onion, diced
200 grams mushrooms, sliced
1 cup beef stock (using reserved liquid)
1 beef stock cube
2 tablespoons tomato paste
1 cup of port (or red wine)
2 bay leaves
2 teaspoons minced garlic

salt and pepper to taste
cornflour and water paste to thicken

puff pastry


brown the steak and kidney. drain, reserving liquid.

place meat in crockpot.

using reserved liquid, make up to the 1 cup, adding water if needed.  stir in stock cube and pour over meat.

add everything else except the salt, pepper and cornflour paste.

cook on high for 2 hours then on low for 5 hours.

turn back to high, add salt and pepper and thicken with the cornflour paste.

allow to cool before making pies.

cut pastry to fit pie dishes or electric pie maker. fill and cook.

NOTE:  I use an electric pie maker which makes small to medium pies. I used 6 sheets.

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CHICKEN PIES

1 kilo chicken breasts, cubed
500 grams frozen mixed vegetables
1 1/2 cans cream of chicken soup
2 teaspoons minced garlic
2 oxo chicken stock cubes
1 cup grated tasty cheese

frozen puff pastry sheets, thawed

in a large pot or pan, saute chicken until cooked but not brown. drain. put aside.

add vegetables and garlic to pan and on a medium heat, cook until vegetables are cooked through.

add chicken soup, stock cubes and then chicken back into pan. stir until boiling.

add cheese and stir until cheese has melted.  add salt and pepper to taste.

remove from heat and cool.

cut pastry to fit pie dishes or pie maker, fill and cook.

NOTE: I use heinz golden mix vegies that have corn, peas, capsicum and onion.

also the amount of pastry you need will depend on what you are cooking the pies in. I have electric pie makers that make small to medium sized pies. I used 6 sheets

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LEMON CREAM CHEESE DESSERT BREAD

DOUGH

2 3/4  cups plain flour
1/4 cup sugar
2 tablespoons butter
1 egg, beaten
2 1/4 teaspoons dry yeast
1 teaspoon bread improver(if desired)
1/2 cup water
1/2 cup milk
1 teaspoon salt

in a large bowl, combine, the flour yeast and salt.

in a pot on the stove or in a microwave safe bowl in the microwave, combine the sugar, butter, water and milk.

heat until the mix is hot( not boiling) and the butter is almost melted.

gradually add the milk mix to the flour.

add the egg and mix to a soft dough.

on a floured board, knead by hand for 3 -4 minutes.

place the dough into a clean greased bowl, cover with plastic wrap and place in a warm spot for 45 minutes.

punch dough down and rest for 5 minutes.
----------------------------------------

FILLING

500 grams cream cheese, softened
1/2 cup sugar
finely grated rind of 2 lemons

with an electric mixer, beat all together until smooth and put aside
--------------------------------------

FOR THE TOP

6 tablespoons sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
 -------------------------------

TO PUT TOGETHER

preheat oven to 180 c

grease a lamington tray (30 x 25 cm approx)

cut dough in half and roll 1 piece out to fit bottom and sides of tray.

spread evenly, to the edges with cheese filling.

roll out other piece of dough and cover over the filling, making sure to meet the edges of bottom piece of dough.

FOR THE TOP...mix the cinnamon and sugar together.

brush the melted butter over the dough and sprinkle with the cinnamon sugar.

cook for approx 20 minutes until nicely brown  and a bit crunchy on top.

cut into slices and serve warm.

 store leftovers in fridge. microwave for 10 seconds or so  to reheat.
                  -----------------------------------------------------------------------------
I was playing around in my kitchen today and came up with this recipe.   It's great warm with a cup of tea or coffee. Nice and lemony. I made it for afternoon tea but would be great as dessert or supper. The hubby and I thought it was good as is but you could drizzle some lemon glaze over it if you like.



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APPLE PUDDING WITH BROWN SAUCE

1 pkt duncan hines french vanilla cake mix
3 eggs
1 440 gram can pie apples

preheat oven to 180 c
grease a 9 x 13 oven proof dish

mix all the ingredients together and pour into dish

cook for 35 minutes or until a skewer comes out clean.

dust with icing sugar and cinnamon if desired.

serve warm with sauce and whipped cream

SAUCE
60 grams butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup thickened cream
1 tablespoon vanilla

Combine all sauce ingredients except vanilla, in small pot.

Cook over medium heat, stirring occasionally until boiling. simmer for 1 minute then remove from heat.

stir in vanilla and allow to stand for another minute.

spoon over pudding.

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CHOCOLATE BANANA PUDDING

1 pkt duncan hines french vanilla cake mix
2 large bananas, sliced
1 cup dark chocolate chips

preheat oven to 180 c
grease a 2 quart oven proof dish

make cake mix according to directions. stir in bananas and chocolate chips.

pour into dish.

cook for 40 - 45 minutes  or until a skewer comes out clean.

serve warm with whipped cream or custard.

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CHICKEN LASAGNE ROLL UPS IN SUN DRIED TOMATO SAUCE

12 lasagne sheets, cooked and drained

4 cups cooked chicken, shredded
1/4 cup milk
250 grams cream cheese, softened
1/4 cup feta cheese, crumbled
1/4 cup grated parmesan cheese
1/2 red capsicum, small diced
1/2 teaspoon salt
1/2 teaspoon cracked black pepper


375 gm sun dried tomatoes, blitzed
1 medium onion, diced
3 teaspoons minced garlic
6 rashers short cut bacon, diced
900 ml thickened cream
salt and pepper to taste


preheat oven to 180 c.

SAUCE

in a fry pan saute tomatoes, onion, bacon and garlic till just cooked..not brown
add cream, bring to boil stirring.  simmer for 5 mins then turn off heat and just let sit to gather flavour, till chicken is ready.

FILLING

in medium bowl, combine chicken, cheeses, milk, capsicum and salt and pepper.

lay the 12 lasagne sheets out  flat and divide mix evenly across them.  spread with a knife to cover. roll up swiss roll style.

In a baking dish, spread 1/2 the sauce.

arrange lasagne rolls, seam-side down in sauce.

top with remaining  sauce and cover baking dish with foil.

bake  30 - 40  minutes or until hot.



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FRESH STRAWBERRY PUDDING CAKE

1 pkt duncan hines french vanilla cake
1 pkt of strawberry instant pudding (see note)
4 eggs, lightly beaten
1 cup water
1/4 cup canola oil
250 grams fresh strawberries, small diced

preheat oven to 180 c
grease and flour bundt tin or grease and line bottom of 20 cm cake tin.

stir the cake mix, and instant pudding together to remove large lumps.

stir in the eggs, water and oil then stir in the strawberries.

pour into tin.

cook for 40 -45 minutes until a skewer comes out clean.

cool in tin.

ice.

ICING

1 1/2 cups icing sugar
1 tablespoon soft butter
1 heaped tablespoon strawberry quik
3 tablespoons milk

mix all together until smooth, using just enough milk to make a spreadable paste. pour over cake.


NOTE: if you can't get strawberry instant pudding, use vanilla and 2 heaped tablespoons  Nestles strawberry quik.

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BACON, CHEESE AND GARLIC BUBBLE BREAD
(no yeast)

4 cups self raising flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons soft butter
1 egg
1 1/2- 1 3/4 cups milk
6 rashers short cut bacon, diced
1 1/2 cups tasty cheese, grated
1/2  parmesan cheese, grated

garlic butter, melted

preheat oven to 180 c. use a non stick bundt tin or cake tin

place the flour and butter in a large bowl, using 2 knives, cut the butter into the flour.

add the sugar, salt, bacon, and both of the cheeses.

mix the egg in with 1 1/2 cups of milk and then stir the milk into the flour mix.  add the rest of the milk if needed.

turn onto a floured board and knead lightly.

roll heaped tablespoons of dough into balls and roll in the garlic butter.

place into the bundt tin.

cook for approx. 20 - 25  minutes or until brown on top and cooked through.

serve warm with butter.

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CHOCOLATE ORANGE CHEESECAKE CAKE

1 packet duncan hines devils food cake
500 grams cream cheese
1 1/2 cups sugar
4 eggs, beaten
finely grated rind of 1 orange
1 cup dark chocolate bits

preheat oven to 170c  grease and line bottom of 9 x 13 ovenproof dish.

make the cake mix according to directions on packet. put aside.

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

add the eggs and beat until well combined.

stir in the chocolate bits.

pour half the cake mix into  dish.

gently pour the cream cheese mix evenly over the cake mix and spread to edges.

cover with the remaining cake mix, spreading to edges.

cook for 35 - 40 minutes or until a skewer comes out clean.

cool completely and ice.

ICING

3 cups icing sugar
2 heaped tablespoons cocoa, sifted
6 level tablespoons light sour cream

mix all together and spread on cake.

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BREAD PUDDING

8 slices white bread, cubed
1/2 cup sultanas
2 cups milk
60 grams butter
1/2 cup sugar
2 eggs, lightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

preheat oven to 180 c

combine bread and sultanas in a large bowl.

Combine milk and  butter in medium sized pot. Cook over medium heat until butter is melted.

pour milk over bread. let stand 10 minutes.

Stir in the rest of the ingredients. Pour into greased 20 x 20cm (2 quart) casserole dish.

Bake for 40 to 50 minutes or until set in centre.

serve with the sauce and whipped cream.

SAUCE

60 grams butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup thickened cream
1 tablespoon vanilla

Combine all sauce ingredients except vanilla in medium sized pot.

Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil. remove from heat.

stir in vanilla.

spoon over pudding.

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BAKED POTATOES WITH MEXICAN CHICKEN

8 - 10 large potatoes

2 1/2 kilo chicken breasts
1 medium red capsicum, diced
1 medium yellow capsicum, diced
1 large onion, diced
2 heaped teaspoons minced garlic
2 jars dolmio extra peppers spaghetti sauce
1 440 gram can diced tomatoes
1/2 packet taco seasoning
chilli powder to taste

salt
butter
sour cream
grated tasty cheese
avocado

preheat oven to 180c

wrap potatoes in aluminium foil and bake in over for 2 hours or until soft.

in a large pot, saute chicken till white remove from heat and drain.

in the same pot, saute capsicums, onion and garlic till onion is translucent.

add chicken back to pot and stir in the sauce, tomatoes and lastly taco seasoning.simmer for 15 minutes.

unwrap potatoes, place on plates sprinkle with salt, place a large dab of butter in the centre then top with the chicken, cheese, avocado and sour cream.


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BANANA PUDDING CAKE

1 pkt duncan hines french vanilla cake mix
1 pkt cottee's vanilla instant pudding mix
2 heaped tablespoons nestles banana quik
4 eggs
1 cup water
1/4 cup canola oil
3 medium sized over ripe bananas, mashed

preheat oven to 180 c. grease and flour a bundt tin or line a 20cm cake tin

stir the instant pudding and quik into the cake mix.

add  eggs, oil and water. stir till well combined.

stir in bananas and pour in to tin.

cook for 40 - 45 minutes until a skewer comes out clean.

cool in tin.  turn onto a plate and ice.

icing

2 cups icing sugar
1 tablespoon soft butter
1 heaped tablespoon banana quik
4 tablespoons milk

mix all together until smooth. pour over cake.

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