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.

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

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.

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

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.

https://www.facebook.com/groups/1695021754058615/


https://www.facebook.com/shazzieau

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.

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

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.

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

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.


https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

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.

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/