STUFFED BAKED POTATO

4 large new potatoes
4 heaped tablespoons garlic butter*
1 cup shredded tasty cheese
300 grams coleslaw,*
4 tablespoons sour cream
salt

preheat oven to 180c.

wrap each potato in foil and place on baking tray. cook for 2 hours.

when cooked, remove the potatoes from the foil and place each one on a plate (separately)

cut each potato into 4 but not quite all the way through, so the pieces separate
but don't fall apart.

sprinkle each potato with salt then place the garlic butter in the middle of each.
divide the cheese evenly on top of each potato.

divide the coleslaw between the potatoes and finally top with the sour cream.

serve.

for the garlic butter..4 heaped tablespoons butter, 3 teaspoons minced garlic,
pinch salt and some chives if desired. mix all together.


*for the coleslaw... I buy the precut coleslaw mix and just add praise 99%
fat free mayonnaise.


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MEXICAN LASAGNE

2 kg minced steak
1 onion, diced
1 green capsicum, diced
2 heaped teaspoons minced garlic
2 jars dolmio spicy peppers spaghetti sauce
1 jar dolmio tomato, onion and garlic spaghetti sauce
chilli powder to taste
salt and pepper to taste
1 pkt 15 tortillas
600 ml sour cream
500 grams grated tasty cheese

1 chicken stock cube
1 cup hot water

preheat oven to 180 c. lightly spray a large bakig pan with cooking spray.

in a large fry pan, brown mince. drain and put aside.

in same fry pan, saute onion, capsicum and garlic till onion is transparent.

add meat back to pan.

stir in spaghetti sauce. chilli powder, salt and pepper.

bring to boil then simmer for 10 mins.

remove from heat.

dissolve stock cube in hot water and place stock in a shallow wide bowl (like a pie dish). dip tortillas, one at a time, in stock for about 10 seconds each.

swirl a little meat sauce on bottom of baking pan.

place a layer of tortillas in pan (mine takes 2 whole ones) and fill in the gaps by breaking up another tortilla.

tip 1/3 meat sauce on the tortillas to cover them.

then cover the meat with 1/2 cup of sour cream.

then cover the sour cream with 1 cup of cheese.

do 2 more layers of tortilla, meat, cream and cheese finishing with tortillas on top.

cover the top tortilla with just sour cream and more cheese.

cover with aluminium foil and bake for 1/2 hour. then remove foil and cook till cheese is melted and top is nicely brown.

serve.

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STRAWBERRY OR LEMON LIME CHEESECAKE SLICE...with jelly crumble


STRAWBERRY

base...
1 box vanilla cake mix
2 large eggs
1/3 cup vegetable oil

crumble....
2 packets raspberry jelly mix
114 grams soft butter
1 cup plain flour
20 drops red food colour

1/2 packet vanilla instant pudding mix
28 grams butter, softened
1/4 cup plain flour

filling...
250 grams cream cheese, softened
1 cup icing sugar
6 teaspoons strawberry essence
250 mls thickened cream
1/2 teaspoon gelatin
1 tablespoon boiling water

preheat oven to 180 c. grease and line 9 x 13 dish with baking paper. line a large baking tray with baking paper.

CAKE....

in a large bowl, mix together the cake mix, eggs, and oil until combined and formed into a dough.
press dough evenly into dish. bake for 15 - 20 minutes or until nicely brown. Let cool completely.

MAKE CRUMBLE..

in a small bowl combine the jelly , butter, food colour and the flour.
use a fork to mix ingredients together, then with fingers until well combined.

in another small bowl, combine the vanilla pudding mix, butter and flour.

Use a fork to mix ingredients together, then fingers until crumble forms.

spread both the strawberry and vanilla crumble, separated, onto the large tray. Bake at 180 c for 10 minutes.

(stir at 5 minutes, then cook the other 5 minutes).

when cool crumble up a bit more with fingers. (goes crunchy as it cools).

FILLING...

in a large bowl, using an electric mixer, beat the cream cheese until smooth. add the cream and essence and beat until combined.

mix the gelatin with the water and stir until dissolved. beat into cream mix.
beat in the icing sugar.

to put together...spread the filling over the base and sprinkle the vanilla crumble on the filling then the raspberry crumble on top.

refrigerate till set. cut into squares to serve.

store leftover bars in an airtight container in the refrigerator for up to 1 week.

LEMON LIME

base..
1 box vanilla cake mix
2 large eggs
1/3 cup canola oil

crumble..
2 packets lime jelly
114 grams butter, softened
1 cup plain flour
4 drops green food colour

1/2 packet vanilla instant pudding
28 grams butter, softened
1/4 cup plain flour

filling...
250 grams cream cheese, softened
1 cup icing sugar
finely grated rind 2 lemons
250 mls thickened cream
1/2 teaspoon gelatin
1 tablespoon boiling water

make as per directions above, substituting the lime jelly instead of the raspberry and the lemon rind instead of the strawberry essence.

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QUICK CHICKEN AND ASPARAGUS CASSEROLE

2 (cooked) barbecue chickens
2 cans cream chicken soup
1 can asparagus spears
1 can edgell diced capsicum
1/2 cup praise 99% fat free mayonnaise
1/2 cup corn kernels, canned or frozen
salt and pepper to taste
1 /3 cup dried breadcrumbs
1 1/2 cups shredded tasty cheese, packed


preheat oven to 180 c.  lightly grease a 9 x 13 baking dish.

take all the chicken off the bone and break into smallish pieces, discarding the skin.

drain the asparagus and cut into pieces.

drain the capsicum.

drain the corn if using canned.


in a bowl, mix the chicken, soup, asparagus, corn, capsicum and salt and pepper together.  place into baking dish.

sprinkle the breadcrumbs over the top of the casserole then cover with the cheese.

cook until bubbling and cheese is melted, about 20 minutes.

serve with salad if desired.

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CHOCOLATE SYRUP CAKE


cake

3 cups self raising flour
2 cups sugar
4 eggs
1 cup canola oil
1 1/4 cups milk
4 tablespoons cocoa, sifted

syrup

1 cup brown sugar, packed
2/3 cup water
1 tablespoon cocoa, sifted
50 grams dark cooking chocolate, broken up

sifted icing sugar to dust

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

in a large bowl, using an electric mixer, beat all the cake ingredients together
until well combined.

pour into tin.

cook for 50 - 60 minutes or until a skewer come out clean.

for the syrup......about 5 minutes before the cake is ready, heat the sugar and water in a pot over
low heat until sugar is dissolved. DO NOT BOIL.

stir in cocoa then the chocolate  stirring until the chocolate melts, it needs
to be hot but again DO NOT BOIL.  remove from heat.

when the cake is ready, leave it in the tin and using a wooden skewer, stab the hot cake all over
from top through to bottom.

spoon 1/2 the hot syrup all over the top and exposed sides of the hot cake.

cool in tin then turn out onto to plate if serving warm.  cool completely on wire
rack if serving cold.

before serving, sprinkle cake with sifted icing sugar. serve with some left over syrup
and whipped cream.

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COFFEE WALNUT CAKE

50 grams walnut pieces
1 cup grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
1 1/2 cups grams plain flour
4 teaspoons instant espresso coffee granules/powder
2 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
4 large eggs
2 tablespoons milk

preheat the oven to 180°C

grease and line the base of 2 x 20cm cake tins. grease and flour sides.

Put the walnut pieces and sugar into a food processor and blitz to a fine, nutty powder.

in a large bowl, using an electric mixer, beat butter, flour, espresso coffee, baking powder, bicarb, milk and eggs until well combined.

divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.

cool the cakes in their tins on a wire rack for about 10 minutes, then remove from tin and peel off baking paper. cool completely.

ice.

TO PUT TOGETHER.. place 1 sponge TOP down on a cake stand or serving plate.
Spread with half the icing; then place the second sponge on, TOP UP .

spread the rest of the icing over the top of the cake and decorate
with walnuts and anything else you desire.

ICING

350 grams icing sugar
175 grams soft unsalted butter
2 1/2 teaspoons instant espresso coffee granules/powder
1 tablespoon boiling water
crushed walnuts to decorate.

using an electric mixer, beat the butter and icing sugar together
until smooth.

dissolve the instant espresso coffee in the boiling water and add it while still hot to butter mix.

mix well and ice cake.

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CHOCOLATE MOUSSE....easiest ever

300 grams dark cooking chocolate, broken up
1 cup chocolate custard (store bought)
1 1/2 cups thickened cream, whipped

in a heatproof bowl, over a pot of boiling water,
melt the chocolate with the custard. stir till smooth. cool.

fold the cream into the chocolate mix until well combined.

spoon into wide glasses (I think mine were whisky glasses) or keep in one bowl.  makes 6 good size serves. ( or can place in smaller glasses if desired).

refrigerate for at least 2 hours.  decorate as desired.

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