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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TANGY LEMON SQUARES

1 packet butternut snap biscuits
4 tablespoons butter, melted

1 can condensed milk
2 egg yolks
1/2 cup lemon juice
rind of 1 lemon, finely grated

preheat oven to 180 c
grease   oven proof dish.

blitz or finely crush biscuits. mix in butter.

press biscuits into bottom and half way up the sides of dish.

cook for 8 - 10 minutes till just browning on edges.

cool for half an hour.

stir the condensed milk and egg yolks together until well combined

stir in lemon juice and rind until well combined.

pour mix into biscuit base.

bake for 15 minutes or until lemon is set.

cool in dish on wire rack.  refrigerate till cold, at least an hour.

serve with whipped cream.

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RASPBERRY AND WHITE CHOCOLATE CREAM CHEESE BROWNIES

Topping
500 grams  cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

1 pkt betty crocker fudge brownie mix
(or your fave brownie recipe)

600 grams frozen raspberries, thawed and drained

100 grams white chocolate, grated

preheat oven to 180 c.
grease and line bottom of a 9 x 13 oven proof dish with baking paper extended over ends.

topping:

with an electric mixer, beat together cream cheese and sugar till smooth.  add egg and vanilla beat till well combined. put aside.

Brownie:

make brownies as per directions on packet.

spoon brownie mixture into dish.

cover brownie mix with topping then cover topping with the raspberries.

cook 45-50 minutes or until brownie edges begin to pull away from the sides. should still wobble slightly in centre.

remove from oven and immediately sprinkle the white chocolate over the raspberries.

cool in dish on wire rack. When cooled, refrigerate for at least 4 hours before cutting.

cut into squares and serve.

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