BAKED CHICKEN AND RANCH PENNE


500 grams penne pasta
2 teaspoons olive oil
1 kilo chicken breast fillets, diced
1 tablespoon canola oil
1 red onion, diced
1 green capsicum diced
2 teaspoons minced garlic
400 gram tin diced tomatoes with garlic and herbs
2 tablespoons tomato paste
100 grams bacon
2 cups spinach leaves
2 tins evaporated milk
1 cup ranch salad dressing
2 x 200 gram pkts kraft hot and spicy cheese**
2 cups grated tasty cheese
extra 1/2 cup hot and spicy cheese

preheat oven to 180 c.

cook pasta al dente. drain, return to pot and stir the olive oil through the
pasta. put aside.

while pasta is cooking...in a large pot/pan, cook chicken. drain and put aside.

in same pan, heat canola oil and saute the onion, bacon and capsicum till onion is transparent.

add in the garlic, tomatoes, chicken and spinach. cook stirring till spinach is wilted.

in a large baking dish, place the pasta and the chicken mixture, stir through till well combined.

in a medium sized pot, heat the evaporated milk with the 200 grams hot and spicy cheese and the ranch dressing stir till cheese is melted.

stir the milk mixture into the pasta.

top with the tasty cheese and extra hot and spice cheese.

cook till cheese is melted and golden.

**pepperjack cheese in America. pic below in Australia.

TWO INGREDIENT CHOCOLATE CAKE

4 eggs
240 grams dark cooking chocolate

preheat oven to 170 c
grease and line bottom and sides of 20cm round cake tin.

in a heat proof medium sized bowl, over a pot of boiling water, melt chocolate. stir till smooth. remove from heat and put aside to cool.

separate eggs.

beat egg whites until thick and fluffy, like meringue.

when the chocolate is cool. stir in the egg yolks till well combined. the mix will be thick.

using a wide spatula, quickly fold in 1/4  of the egg whites. then  fold in the rest in 3 batches.

pour into tin and cook for approx. 30 minutes.  should be cracked on top but not browning.

cool in tin until top is cool to touch then remove paper and finish cooling on wire rack.

dust with icing sugar and some chocolate ganache if desired.

GANACHE

80 grams dark cooking chocolate
40 grams thickened cream.*

melt the chocolate and cream in a heat proof bowl over a pot of boiling water. stir till smooth.

cool till thick enough to drizzle over cake.

*(weigh the cream in with the chocolate)

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APPLE FRITTER CAKE

3 cups plain flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
113 grams butter, melted
6 small granny smith apples

For the topping:
227 grams butter, softened
1 cup  brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the icing
2 cups icing sugar
1 teaspoon vanilla
milk

preheat oven to 180 c. grease and line a

9 x 13 baking dish.

peel, core and dice apples. put aside.

using an electric mixer,in a large bowl, beat the flour, sugar, baking powder,
salt,milk, vanilla and eggs together.

then on low speed beat in the melted butter.

pour into baking dish.

spread apples evenly across the cake mix.

in a separate bowl mix together all the topping ingredients.

drop heaped teaspoonfuls of topping evenly across the top of the apples.

get a knife and swirl the topping through the apples and cake mix.

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

Once cooked, let sit for 20 minutes and then drizzle the icing all over the
cake.

ICING

mix the icing sugar with the vanilla and
enough milk to make a slightly runny paste.

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CHICKEN LOMBARDY

6 chicken breast fillets
1/2 cup corn flour
6 tablespoons butter
400 grams mushrooms
1/2 cup chicken stock
3/4 cup marsala (wine)
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 spring onions, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper

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


Place each chicken fillet between 2 sheets baking paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

coat chicken lightly in flour.

in a large fry pan, on a low heat, melt 2 tablespoons of butter and cook 3 pieces of chicken until just golden.

repeat with other 3 pieces of chicken and another 2 tablespoons butter. don't drain or wipe pan.

Place chicken in the baking dish.

going back to the fry pan, saute mushrooms in the remaining 2 tablespoons butter until just tender. drain mushrooms out with a slotted spoon leaving any liquid in pan.

Sprinkle mushrooms evenly over chicken.

Stir the marsala, stock and salt and pepper into liquid in pan and simmer 10 minutes stirring occasionally. if too thin, thicken with a bit of cornflour mixed with a little water.

Spoon sauce evenly over chicken.

sprinkle the cheeses and spring onions over the top.

Bake at 180 c for until cheese is melted and golden brown.

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CREAMY TOMATO AND SPINACH TORTELLINI

625 gram ham and cheese tortellini
2 tablespoons butter
2 teaspoons minced garlic
1 teaspoon onion powder
3 tablespoons cornflour
1 1/4 cups milk
1 cup thickened cream
400 gram tin diced tomatoes, garlic and  herbs
1 1/2 cups spinach, packed
8 tablespoons extra sharp parmesan cheese
salt and pepper to taste

cook tortellini according to packet. drain and put aside.

while tortellini is cooking....on medium heat, melt butter in a large deep fry pan or pot.

stir in garlic and onion powder till fragrant.

stir in the cornflour then the milk and cream. stir till thick and starting to boil.

add in the tomatoes and spinach. once the spinach has wilted down, stir in the cheese till melted then add  the salt and pepper to taste.

if the sauce is too thick for your liking add a bit more cream or milk.

stir the tortellini through the sauce and serve sprinkled with more parmesan cheese.

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DEATH BY CHOCOLATE PANCAKES

3 cups self raising flour
1/2 cup sugar
1/4 teaspoon salt
1 egg
2 tablespoons cocoa, sifted
3 1/2 - 4 cups milk

2  x pauls double thick chocolate custard
chocolate topping
chocolate icecream

using an electric mixer, beat the flour, sugar, salt, egg, cocoa and 3 1/2 cups milk together until well combined. put aside.

heat a small frypan on medium heat and wipe with some butter.

if the mix is too thick, add the rest of the milk.

pour some mix into the middle of the pan and swirl to reach edges.

cook till bubbly then flip. cook another minute and remove from pan.
repeat until you have finished mix.

using 2 per person, place some chocolate custard on edge of each pancake and roll up.

drizzle with chocolate topping and finish with a scoop of chocolate icecream.

serves 8 -10

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COOKIES AND CREAM ICE CREAM CAKE

2 X 600ml bottles thickened cream*

2 cans condensed milk

205 gm packet oreo cream biscuits

TO DECORATE

1 packet mini oreos

chocolate topping

300 mls whipped cream

2 punnets strawberries, sliced 

line a 24 cm springform tin with plastic wrap making sure it comes up and over the sides.

finely crush or blitz oreos.

in a large, deepish bowl, with an electric mixer, beat the cream and the condensed milk together until thickened, about 5 minutes.

stir in oreos until well combined.

spoon into spring form tin and level top.

freeze at least 12 hours or overnight.

to serve, remove sides of tin and peel plastic wrap down.

drizzle chocolate topping over top and down the sides of the cake.

pipe the whipped cream around the edges and place the mini oreos.  cover the rest of the top with

the strawberries.

cut into slices and serve.

* I use the coles supermarket brand thickened cream.

it seems to have more of a thickening agent than some brands

and beats up thick really quickly. 

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CHICKEN AND DUMPLING CASSEROLE

8 chicken breasts
5 cups frozen mixed vegetables
1/2 cup butter, melted
4 cups bisquick
3 cups milk
3 cups chicken stock
2 cans cream chicken soup
2 oxo chicken stock cubes
pepper


preheat oven to 180 c. lightly grease sides of medium sized, deep baking dish.

serves 6 - 8.

halve chicken breasts lengthwise and cut into cubes.

in a frypan, on medium heat, saute chicken until cooked but not brown. drain and put aside.

in same frypan, saute vegetables until warmed through. drain off any liquid and put aside.

THIS IS A LAYERED RECIPE. DO NOT STIR ANYTHING ONCE IT IS IN THE BAKING DISH.

cover the base of the baking dish with the melted butter.

cover the butter with the chicken. cover the chicken with the vegetables.

mix the bisquick with the milk. dont worry if it's a bit lumpy. but if it's not thin enough to spread, add a little more milk.

spread the bisquick across the vegetables

lightly sprinkle the bisquick with pepper.

mix the stock, soup and stock cubes together until well blended.  pour over the bisquick.

at this point it will look like a watery mess. this is how it supposed to be.

place in oven and cook for 45 -50 minutes or until golden and set on top.

NOTE: in Australia, some Woolworths supermarkets sell bisquick. if you can't get it. here's the recipe....

BISQUICK.

4 cups plain flour
2 tablespoons baking powder
1 tablespoon icing sugar
1 teaspoon salt
1/2 teaspoon bicarb soda
6 tablespoons canola oil.

mix in 2 batches in a food processor until well combined then stir together.

or if no processor, whisk through or use electric mixer on low.

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CHOCOLATE MUD CAKE with chocolate fudge icing

250 grams butter
200 grams dark cooking chocolate
1 1/2 cups hot water
1 heaped tablespoon instant espresso coffee
450 grams caster sugar
1 cup plain flour
1 teaspoon baking powder
3 tablespoons cocoa powder
2 eggs, lightly beaten
2 teaspoons vanilla

Pre-heat the oven to 180 C grease and line bottom of a 25 cm springform tin.

In a small saucepan, over low heat, melt the butter, chocolate and coffee stirring until the chocolate has dissolved.

Add the sugar and stir until it has dissolved too.

Pour the mixture into a heat-proof bowl.

Sift the flour, cocoa and baking powder over the top of the chocolate and whisk them into the liquid.

then whisk in the eggs and vanilla.

Once everything is combined, pour the batter into the tin.

Bake the cake for 1 hour or until a skewer comes out clean.

Leave the cake to cool completely in the tin.

ice and decorate with chocolate shards.

ICING

1/2 cup water
30 grams brown sugar
175 grams butter, chopped
300 grams dark cooking chocolate, broken up

Put the water, sugar and butter in a pot over a low heat to melt.

When the mixture begins to bubble, take the pot off the heat and add the chopped chocolate, swirl the pot so all the chocolate is heated.

Leave it for a minute or two (it does melt)and then whisk until the icing turns smooth and glossy.

Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.(mine sat for the 3 hours)

When the cake has cooled spread it with the fudge icing and attach chocolate shards.

CHOCOLATE SHARDS

200 grams dark cooking chocolate
200 grams milk cooking chocolate

using 4 pieces of baking paper, draw a rectangle 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 rectangle with the chocolate.

allow to cool for a couple of minutes then starting 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. break to fit cake

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PEANUT BUTTER, CARAMEL AND RICE BUBBLE SLICE
(no baking but some melting involved)

grease and line 9 x 13 dish

BASE

250 grams milk arrowroot biscuits, crushed/blitzed
227 grams butter, melted
454 grams crunchy peanut butter
2 1/2 cups icing sugar

mix all together until well combined and press into bottom of pan.

refrigerate while melting caramels

CARAMEL LAYER

14 oz ( 2 bags) columbine caramels
2 tablespoons thickened cream
1 tablespoon butter
2 cups rice bubbles

in a heat proof bowl over a pot of boiling water, melt the caramels, cream and butter. stir till smooth. takes a while.

pour caramel evenly over base and then cover caramel evenly with the rice bubbles. lightly press bubbles into caramel. refrigerate for 1/2 an hour.

CHOC TOP

400 grams dark cooking chocolate
50 grams butter
1/2 cup thickened cream

in a heat proof bowl over a pot of boiling water, melt the chocolate, cream and butter. stir till smooth.

pour chocolate over the rice bubbles, covering to edges. refrigerate till set.

cut into squares and serve. store in refrigerator.

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SPICY BACON AND TOMATO SAUCE

2 large onions,diced
12 rashers bacon, diced
3 teaspoons minced garlic
125 gram tin diced capsicums
400 gram tin diced tomatoes
1 jar dolmio "extra" spicy peppers pasta sauce
2 tablespoons tomato sauce
1 teaspoon sugar

In a large pot/pan, saute the onion, garlic, capsicum and bacon until onion is translucent.

add the tomatoes,sauces and sugar. simmer for 15 minutes.

serve over pasta of choice.

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EASY APPLE RASPBERRY MUFFINS

1 pkt duncan hines french vanilla cake mix
1 cup pie apples, blitzed/chopped
frozen raspberries
120 grams white cooking chocolate

preheat oven to 180 c.

fill  2 muffin tins with 18 muffin cases.

make cake mix according to directions.

stir in apples.

place 2 tablespoons of mix into each muffin case.

drop 5 frozen raspberries into middle of mix in each muffin case.

cover each evenly with rest of mix.

cook 20-25 minutes until golden on top and a skewer comes out clean.

cool.

in a heat proof bowl over a pot of boiling water, melt the white chocolate.

swirl over muffins and let set.

serve.


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RED VELVET CHOC CHIP PUDDING CAKE

1 pkt duncan hines red velvet cake mix
1 pkt instant chocolate pudding
4 eggs
1/4 cup canola oil
1 cup water
1 cup chocolate chips.

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

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

mix the water oil and eggs together and stir into cake/pudding mix till
combined.

stir in chocolate chips.

spoon into cake tin and level top.

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

cool in tin.  remove to wire rack.

ice.

ICING

3 cups icing sugar
3 tablespoon butter
1 teaspoons vanilla
milk
9 drops red food colouring
1 dessertspoon cocoa

using 3 bowls, place 1 cup icing sugar and 1 tablespoon butter in each.

in 1 of the bowls, place the cocoa and mix with enough milk to make a spreadable paste.  spread around the top and 1/2 way  down the sides of the cake.

in the second bowl mix the icing sugar and butter with 1 teaspoon vanilla and enough milk to make a paste runny enough to run down sides of cake.

add the red food colouring to the 3rd bowl and mix to a runny paste with the milk.

drizzle red and white alternatively down the cake.

CROCKPOT POTATOES

2 kilo potatoes, peeled and sliced
1 large onion, sliced
8 rashers short cut bacon, diced
4 teaspoons minced garlic
salt and pepper
2 cups tasty cheese, shredded
1 1/2 cans campbells "country ladle" creamy chicken soup

pour 1/4 can of soup into crockpot, spreading to cover bottom.

on top of the soup, place a layer of potato, a sprinkle of salt, sprinkle of pepper, 1/4 of the  onion, 1/4 of the bacon, 1/4 cup cheese and 1 teaspoon garlic. continue layering (4 layers),  finishing with potato.

pour the rest of the soup over the top.

cook on high for 1  hour then on low for approx. 8 hours.

when cooked, turn back to high and stir in rest of cheese and  more salt and pepper if required.

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CHOCOLATE CREAM PIE.....in a hurry

2 premade flan cases
250 grams cream cheese
600 mls cream
2 tablespoons sugar
1 packet chocolate instant pudding
2 tablespoons cocoa, sifted
4 tablespoons milk

2 peppermint crisp, crushed
whipped cream

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

beat in the cream, milk and cocoa until starting to thicken.

sprinkle the chocolate pudding across the cream mixture and on low speed,
beat until thick.

spoon into flan cases and smooth top.

decorate with whipped cream and peppermint crisp and it's ready to serve or refrigerate till needed.

NOTE: works with any premade flans or home made bases.

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STRAWBERRY CREAM CHEESECAKE...in a hurry

250 grams milk arrowroot biscuits, crushed/blitzed
160 grams butter, melted
250 grams cream cheese
2 tablespoons sugar
600 mls thickened cream
4 tablespoons milk
1 packet strawberry instant pudding (see note)
1 punnet strawberries, roughly chopped/lightly blitzed

whipped cream and strawberries to decorate

grease and line bottom of a 22 cm springform tin.

mix the biscuit crumbs and butter together and press  into
bottom and  1/2 way up the sides of tin. refrigerate while making filling

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

add the cream and milk and beat until starting to thicken.

sprinkle the instant pudding over the cream mix and beat on low till thick.

stir in strawberries.

spoon into biscuit base.

decorate and it's ready to serve or refrigerate till needed.

NOTE:  works with any premade flans or biscuit crusts as well.

if you cant get strawberry instant pudding, use vanilla and 2 tablespoons nestles strawberry quik.

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SPICY CHICKEN WINGETTES

2 kilo chicken wingettes
1/2 cup barbecue sauce
1/4 cup spicy barbecue sauce
1/4 cup spicy red sauce
1/4 cup tomato sauce
1/4 cup chilli and garlic smoked sauce

preheat oven to 180 c. lightly spray a deep baking tray with cooking oil.

place the wingettes in the tray and cook for 1/2 an hour. remove from oven and drain off any liquid.
mix the sauces together and pour over wingettes. stir through lightly.

cook another hour or until wingettes are nicely browned.

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CHOCOLATE HAZELNUT BALLS

2 1/2 packets hazelnut wafer biscuits (from aldi)
1 can condensed milk
2 tablespoons cocoa,sifted
150 grams hazelnuts, blitzed/crushed
nutella

blitz or finely crush the biscuits.

mix the biscuits with the cocoa and condensed milk until well combined.

roll into walnut sized balls and roll the balls into the crushed hazelnuts.

place into small paper patty pans if desired.

put an indent into each ball with the end of a wooden spoon (or your finger lol) and pipe in some nutella.

store in airtight container.

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TANGY LEMON SLICE

preheat oven to 180 c
grease bottom of 9 x 13 oven proof dish

BASE
1 packet greens lemon cake mix (discard icing)
130 grams butter, melted
1 cup shredded coconut

mix all together and press evenly into bottom of dish.

cook 12 - 15 minutes until just starting to brown. cool.

CREAM CHEESE FILLING
500 grams cream cheese
finely grated rind from 2 medium sized lemons
1 cup icing sugar

with an electric mixer beat the cream cheese and rind together until smooth,

beat in icing sugar. put aside.

LEMON TOPPING
1 1/2 cups sugar
4 tablespoons cornflour
1/4 teaspoon salt
1 1/2 cups cold water
4 egg yolks, lightly beaten
juice of the 2 lemons
2 tablespoons butter

in a pot, mix the sugar, salt and cornflour with the water until blended.

whisk in the egg yolks then the lemon juice.

over a medium heat, whisk until boiling. continue to whisk for one minute then remove from heat.

stir in butter. cool to room temperature.

TO ASSEMBLE

spread cream cheese filling evenly over base.

cover dish with plastic wrap and refrigerate till lemon topping is ready.

when lemon topping is cool enough, spread evenly over cream cheese.

cover with plastic wrap and refrigerate till set.

cut into squares and serve with whipped cream.

refrigerate leftovers.

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