OREO CHEESECAKES....no bake

21 oreos, whole *
250 grams cream cheese, room temperature
1/2 cup caster sugar
300 ml thickened cream
2 teaspoons gelatin powder
2 tablespoons boiling water
7 oreos, broken up

whipped cream
crushed oreos and strawberries to decorate

line 2 muffin trays with 21 paper patty pans.

place the 21 whole oreos into the bottom of each patty pan.

in a cup, mix the gelatin with the water, stirring till gelatin is dissolved. cool slightly.

in a medium sized bowl, using an elecric mixer, beat the cream cheese and sugar together till smooth.

beat in cream and gelatin then lightly beat in the broken oreos.

fill each patty pan with the cheese mix.

refrigerate for at least 4 hours or overnight.

when ready to serve, spoon or pipe whipped cream on top of the cheese cakes.

decorate with the crushed oreos and strawberries.

refrigerate leftovers.

* I used original and strawberry flavoured oreos.

CHOCOLATE ORANGE BROWNIE CAKE 
...with orange cream cheese filling...

1 packet brownie mix (or your own recipe)

orange cake.....

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
finely grated zest 1 large orange

orange filling.....

250 grams cream cheese, softened
4 tablespoons butter
2 cups icing sugar
finely grated zest 1 orange
2 teaspoons orange juice

preheat oven to 180 c. grease and line base and sides of 2 swiss roll trays with baking paper.

BROWNIES...make brownie mix according to packet. pour into swiss roll tin and cook 15 - 20 or until a few crumbs stick to a skewer when inserted in centre of cake. cool in tray completely.

ORANGE CAKE....place all ingredients into a medium sized bowl and using an electric mixer, beat until well combined.
pour into swiss roll tray and cook 18 - 20 minutes or until a skewer comes out clean. cool in tray completely.

ORANGE FILLING....place cream cheese, butter zest and juice into a medium sized bowl. beat until smooth and well combined. beat in icing sugar until well combined.

TO PUT TOGETHER....spread the cream cheese filling over the top of the brownies.
Place the orange cake on top of the cream cheese.
ice.

ICING

2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter, softened
enough milk to make a spreadable paste

mix all together and spread on cake.

NUTELLA BANANA PIZZA with marshmallows and meringue

biscuit base

preheat oven to 180c. line a pizza tray with baking paper.

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour

with an electric mixer, cream butter and sugar.
add condensed milk and beat till well combined.
fold in flour till well combined.

take out 500 grams of dough for the pizza base.
(either freeze the rest for another day or add anything you like to it to make biscuits.)

press the dough evenly across the bottom of the pizza tray.
cook for approx. 15 minutes or until golden brown. put aside. (leave oven on)

filling

4 heaped tablespoons nutella
50 grams mini marshmallows
3 large bananas, sliced

meringue

3 egg whites
3/4 cup sugar

beat egg whites till peaks start to form.
add sugar 1/4 cup at a time, beating well after each addition. put aside.

to put together

spread the nutella over the base, leaving a bit of an edge.
sprinkle with the marshmallows then the sliced banana.
cover the filling with the meringue.

place in oven and cook for about 5 minutes or until meringue has just browned.

cut into wedges and serve.

VANILLA AND CHOCOLATE PUDDING CAKE

preheat oven to 180 c. grease and flour large bundt tin.

vanilla cake

1 packet duncan hines french vanilla cake
1 packet vanilla instant pudding
4 eggs
1/4 cup canola oil
1 cup water

place all ingredients into a bowl, pudding mix last and using an electric mixer, beat until well combined. put aside.

chocolate cake

1 packet duncan hines devils food cake
1 packet chocolate instant pudding
4 eggs
1/4 cup canola oil
1 cup water

place all ingredients into a bowl, pudding mix last and using an
electric mixer, beat until well combined. put aside.

pour half the vanilla cake into the bundt tin. pour in three quarters or all of the chocolate cake. (DEPENDING ON SIZE OF TIN).
cover with the rest of the vanilla cake.

cook for 45 minutes or until a skewer comes out clean. cool in tin. then remove to wire rack.

ice.

I only used 3/4 of the chocolate mix and made cupcakes with the rest.

APPLE CRUMBLE PIZZA



BISCUIT BASE

preheat oven to 180 c. line a pizza tray with baking paper.

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour

with an electric mixer, cream butter and sugar.

add condensed milk and beat till well combined.

fold in flour till well combined.

take out 500 grams of dough for the pizza base.
(either freeze the rest for another day or add anything you like to it to make biscuits.)

press the dough evenly across the bottom of the pizza tray.

cook for approx. 15 minutes or until golden brown. put aside

CRUMBLE TOPPING

1 cup plain flour
1 cup rolled oats
1/2 cup brown sugar
2/3 cup dessicated coconut
4 teaspoon cinnamon.
180 grams butter, softened

place baking paper onto a small tray.

place everything into a bowl and rub in butter till well combined.

spread over tray and cook in oven at 180 c (can place in oven at the same time with base) till nicely brown, stirring frequently. put aside.

APPLE

1 large tin pie apples
2 tablespoons sugar

in a medium sized saucepan, heat apples and sugar until sugar is dissolved and apple is warm.

TO PUT TOGETHER

place apple on base, spreading to cover. leave a bit of an edge.

sprinkle with the crumble. cut into wedges.

serve with whipped cream.

FROZEN YOGHURT DROPS.....for the little kids

yoghurt, any flavour
sprinkles

cover the bottom of a small tray with baking paper. make sure the tray fits in the freezer.

using a piping bag or a ziplock bag with the corner cut out . drop small blobs of yoghurt on to tray until tray is full. Or cheat like I did and buy the squeezable bags of flavoured yoghurt.

cover with sprinkles.

freeze for at least an hour.

cover with plastic wrap and store in freezer until needed.

these are great for the little ones that can't finish a big ice cream.

TORTELLINI WITH TOMATO AND SPINACH

6 rashers shortcut bacon, diced
1 onion, diced
440 gram tin diced tomatoes
1/2 teaspoon sugar
1 jar dolmio "extra garlic" spaghetti sauce
100 grams spinach leaves
200 mls sour cream
salt and pepper to taste

1 packet (625 grams) ham and cheese tortellini

grated parmesan cheese to serve.

cook the tortellini according to instructions.

in a large frypan, saute the onion and bacon till onion is transparent.

add the tomatoes, sugar and garlic sauce and bring to boil.

lower heat and add the spinach. when the spinach is wilted, add the sour cream and salt and pepper.

heat through and serve over the tortellini. 

top with grated parmesan cheese.