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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