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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