CAJUN SMASHED POTATOES

12 medium washed potatoes, left whole with skin on

6 tablespoons mayonnaise*
6 tablespoons thickened cream
1 tablespoon tomato ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 - 1/2 teaspoon red chilli powder (or to taste)

olive oil
salt

cajun seasoning

spring onions, chopped

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

boil potatoes until soft. drain and leave to dry in colander for 5 minutes.

place potatoes on tray and squash each one with a potato masher but still leaving in one piece. drizzle each with a little olive oil and a little salt.

cook for approx. 40 minutes or until golden and crispy .

whilst the potatoes are cooking, mix the mayonnaise, cream, ketchup, onion powder, garlic powder and chilli powder together until well combined. put aside.

when the potatoes are ready, remove from oven and sprinkle each with 1/2 - 1 teaspoon cajun seasoning depending on how spicy you would like them.

evenly divide the mayonnaise mix over the top of each potato.

sprinkle with chopped spring onions.  I used chopped fresh basil because the kids wont eat the onion.

serve hot.

* I used praise 99% fat free mayonnaise as it's nice and tangy.

CHOC ORANGE POPPY SEED CAKE MIX COOKIES



1 packet greens temptations chocolate cake
1 packet greens temptations orange poppy seed cake
4 eggs
1 cup canola oil

preheat oven to 180 c. (350 f.) line large baking trays with baking paper.

discard icing from cake mixes.

place each cake mix into a separate bowl. place 2 eggs and 1/2 cup of oil in each bowl.  mix each till well combined.

take 1 teaspoon of each batter and roll into a ball then gently roll both balls together.  ( place on baking tray leaving room to spread. continue making balls with batters.

cook for 9 - 11 minutes until just starting to colour but not brown.

cool on tray for 10 minutes then remove to wire rack to cool completely

store in airtight container.

NOTE: these are soft cookies. If you prefer crunchy, cook for another 3 - 4 minutes.

OATY BANANA MUFFINS

2 eggs
1 1/2 cups milk
2/3 cup canola oil
1 teaspoon vanilla
6 small bananas, mashed

3 cups self raising flour
2 cups rolled oats
1 cup sugar
2 teaspoons bicarb soda
1/2 teaspoon salt

preheat oven to 180c .line 2 x 12 hole muffins tins with patty pans.

in a large bowl, place the eggs, milk oil and vanilla. whisk to combine.

whisk in the bananas.

stir in the flour, oats, sugar, bicarb and salt until just combined.

divide the mixture evenly between the patty pans.

sprinkle tops with a few rolled oats.

cook for approx. 15 - 20 minutes or until a skewer comes out clean.

cool in tins for 5 minutes then remove to wire rack to cool completely.

EASY APPLE CRUMBLE

2 x 770 gram cans pie apple
2 teaspoons ground cinnamon
2 tablespoons sugar

CRUMBLE
1 cup plain flour
3/4 cup brown sugar, packed
3/4 cup rolled oats
3/4 cup shredded coconut
1 tablespoon ground cinnamon
2 teaspoons nutmeg
150 grams butter, melted

preheat oven to 180 c. lightly spray a 9 x 13 baking dish
with cooking spray.

place the apples into the baking dish and stir through the
sugar and cinnamon. put aside.

in a large bowl, mix all the dry crumble ingredients
together.  stir through the butter until well combined and
crumbly.

evenly spread the crumble over the apples.

cook for approx. 35 minutes or until just browned,

serve.

ORANGE CHOC CHIP ROCK CAKES

1 1/2 cups self raising flour
1 level teaspoon baking powder
115 grams butter
165 grams chocolate chips
1/3 cup sugar
finely grated rind 1 orange
2 eggs

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

place flour and baking powder into a large bowl.
add butter and rub in until the mix resembles breadcrumbs.

stir in the chocolate chips, sugar and rind.

add the eggs and stir until everything is well combined.

place mounds of dough onto the baking tray (I used a dessertspoon), leaving space between each mound to allow for spreading.

cook for 15 - 20 minutes or until golden.  remove to wire
rack to cool.

ORANGE CHOC CHIP SCROLLS

DOUGH
150 mls milk
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/4 cup brown sugar
1 cup choc chips

place the milk, egg, sugar, butter, rind, flour, salt, yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine. set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the milk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms. change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board. knead a couple of times.

roll dough into a 38 x 23 cm. (15 x 9 inch) rectangle.

FOR THE FILLING......spread the butter over the dough then sprinkle with the sugar. press lightly into the dough.

sprinkle the choc chips evenly over the sugar.

roll the dough into a tight log, starting on the long side,and cut into 9 equal pieces. place into a large baking dish and cover with a teatowel. let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

cool completely then ice.

ICING

2 cups icing sugar
2 tablespoons butter, soft
orange juice


mix the icing sugar and butter together with enough orange juice to make a spreadable paste.

spread over scrolls.

serve with butter.

BACON AND CHEESE COB LOAF

1 cob loaf

1 small onion, finely diced
12 rashers shortcut bacon, diced
2 tablespoons fresh chives, chopped
250 grams cream cheese, softened
1 cup shredded tasty cheese
1/2 cup grated cheddar cheese
2/3 cup sour cream
2/3 cup thickened cream
large pinch salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

1 french stick

preheat oven to 180 c. (350 f.) line a large baking tray with baking paper.

cut the top of the cob loaf.  put aside.  scoop out the bread from the inside of the loaf, leaving a little around the sides and bottom. place onto the tray and put aside.

break up the bread pieces and put aside.

lightly spray a non stick fry pan and cook the bacon and the onion until onion is translucent.  remove from heat.

stir through the chives and cream cheese until well combined.

stir through both the creams then the cheeses, garlic powder, salt and pepper.

pour the mixture into the cob loaf.  place the top and the bread pieces onto the tray around the filled cob loaf.

cook for 20 minutes or until the bread pieces are lightly toasted.

warm the french stick for about 10 minutes then slice and serve on the side with the cob loaf.

NOTE: the cheddar cheese is the one in the box that isn't refrigerated. usually found in the spreads aisle of the supermarket.