Easy Chicken And Sweet Potato Pie!

Easy Chicken And Sweet Potato Pie!


Who doesn’t love a pie? I made this by accident one day when in the mood for some pie (pretty much I wake up in this mood most mornings) I was scrounging around the pantry and kind of threw it together and it was AMAZING. Try it, and then you will make it again and again and again I promise! This also freezes really well, so double the ingredients and make two.

Ingredients:

  • 500g of chicken thighs (diced)
  • 200g bacon (diced)
  • 1 medium sweet potato peeled and diced
  • 1 sliced onion,
  • 2-3 tablespoons of chicken gravox.
  • 1/2 teaspoon of sage
  • 1 can if cream corn

Method:

  1. Brown onion and bacon
  2. Add chicken and cook until brown
  3. Add can of creamed corn
  4. Add diced sweet potato
  5. Add sage tablespoons of gravox
  6. Stir until combined
  7. Cook on low heat for 1 hour with the lid on
  8. Once mixture has cooled
  9. Spoon mixture into a pie dish and cover with one sheet of puff pastry
  10. Brush with some beaten egg and cook on 180 for 25 minutes.

Makes 2 pies 

 

Continue reading

8 Delicious Cookie Recipes To bake This Christmas!

8 Delicious Cookie Recipes To bake This Christmas!

 We love cooking cookies any time of the year but there is something extra special about getting together with the kids and baking up a store at Christmas time. We use this 4 ingredient cookie recipe that you can find here: 4 Ingredient Cookies

1. Frosted peppermint brownie cookies from Cooking classy.

2. Wifes with knifes made these super cute Christmas tree sugar cookies.

 

3.  Frugal coupon living made these awesome melting Snowman cookies.

 

 

4.  Mum loves baking these Slice 'n' bake christmas tree cookies

 

 

5. BakerGirl we love these peanut butter reindeer cookies

 

 

6.  The recipe rebel is a genius with these no bake cookies!

 

 

7.  Sprinkle Bakes makes these gorgeous Christmas Tree cookies!

 

 

8. Deliciously sprinkles has this awesome recipe for Eggnog cut-out cookies

 

 

Do you bake cookies at Christmas time?

 

Continue reading

Mars Bar Balls!

Mars Bar Balls!

Remember that TV ad a Mars a day helps your work rest and play? Well I dont know how true that is, but what I do know is these Mars Bar Balls definitely put a smile on your face! :)

 

Ingredients 

Packet choc ripple biscuits

3 mars bars

1 tin chocolate condensed milk we purchased from ALDI

1 1/2 cups desiccated coconut

Coconut to roll in

 

Method

Place biscuits and Mars bars into a food processor and blitz fine.

Pop mixture into a bowl with condensed milk and coconut.

Roll into balls and coat in coconut.

Pop on a tray and into the fridge for 3 hours until firm.

Eat and enjoy!

Makes 28

 

Continue reading

Turkish Delight Balls!

Turkish Delight Balls!

Turkish Delight is my hubbys favourite sweet so every year at Christmas I whip a batch of these up. No joke they don't even last a day ha! < Lucky it is only once a year!

 

Ingredients

3 Turkish delights

1 packet choc ripple biscuits

1 tin choc condensed milk

4 drops red food dye

Coconut to roll in

 

Method

Place biscuits and turkish delights into a food processor and blitz fine.

Pop mixture into a bowl with condensed milk and mix well.

Pop coconut and red food colour into a bag and shake until coconut turns red.

Roll into balls and coat in red coconut

Pop on a tray and into the fridge for 3 hours until firm.

Eat and enjoy!

Makes 28

 

Continue reading

Easy Preserved Lemons

Easy Preserved Lemons

My Gran has always preserved her own lemons and this is the recipe she has passed down to us.

With a full lemon tree in our backyard I make jars and jars of these and give them to friends. We use in sweet and savoury dishes and have even been known to eat straight out of the jar!

Ingredients:

  • 1 kg Lemons
  • 10 cloves
  • 1/2 cup sea salt
  • 800 mills lemon juice
  • 4 cinnamon sticks
  • 3 bay leaves

 preserved lemons post Instructions:

  1. Wash lemons and pat dry.
  2. Cut into quarters.
  3. Sprinkle salt on the base of the jar approx 3 tablespoons.
  4. rall lemon quarters in remaining salt.
  5. Pop lemons into jar and pack firmly.
  6. Add the cinnamon cloves and bay leaves to the jar.
  7. Pour in lemon juice it should cover the top of the lemons.
  8. pop on air tight lid and store in cool dark place for approx 5 weeks.
  9. Once opened store in fridge for up to 3 weeks.
  10. See how we sterilise jars here:

Serves 1250 mill jar. 

Continue reading

Refined Sugar Free Banana And Coconut Muffins

Refined Sugar Free Banana And Coconut Muffins

Do you ever have those days where it is impossible to get your kids to eat breakfast? They stare off into the abyss looking anywhere but at their food they are meant to be eating, while you run around frantically trying to organise everyone, secretly wishing you had time to sit down and eat breakfast yourself < please tell me I am not the only one haha

These times are where these refined sugar free banana and coconut muffins come in handy. They double as a quick breakfast, a lunch box snack and perfect for morning and afternoon tea. They are low in sugar and filling due to the chia seeds, give them a go you will be pleasantly surprised!

Ingredients:

  • 3 Ripe bananas
  • 1/4 cup Coconut oil
  • 1 tsp Vanilla extract
  • 4 Eggs
  • 1/2 Self raising flour
  • 1/2 Coconut flour
  • 1/4 Chia Seed
  • 6 Dates
  • 1/2 Ground cinnamon
  • 1/4 Ground nutmeg

refined - sugar - free banana and coconut muffins post

Method:

  1. Preheat oven to 160 degrees fan forced 180degrees not fan forced.
  2. Pop cupcake cases into a muffin tray ready.
  3. Pop all ingredients except chia seeds and flour into a Thermomix, blender or food processor and blend well.
  4. Pour mixture into a bowl and add flours and chia seeds. Mix well.
  5. Let stand for 10 minutes as the mixture will thicken slightly and then scoop into muffin cases approx 1 heaped tablespoon per case.
  6. Pop in oven for 25 - 30 minutes.
  7. Eat warm, or freeze for up to 5 weeks for lunch box and breakfasts

Makes: 18

Continue reading

Easy Chocolate Crackle Slice

Easy Chocolate Crackle Slice

If you love the good old chocolate crackles, you are going to love this slice. This slice always gets eaten super quick in our house, great as a treat or party food.

Ingredients

  • Rice bubbles 4 cups
  • Coconut 1 cup
  • Cocoa 1/2 cup
  • Icing Sugar 1 1/2 cups
  • Sultanas 1 cup
  • Copha 250 grams

 easy chocolate crackle slice post Instructions

  1. heat copha in a saucepan over low heat until melted.
  2. Add all other ingredients to a bowl and mix through.
  3. Add copha to bowl and combine well.
  4. Place in a 28 cm x 18cm tray lined with baking paper.
  5. Press mixture into tray evenly.
  6. Pop in the fridge until firm.
  7. Slice and enjoy!

Serves: 16

Tip: If you dont have rice bubbles you can use Coco Pops instead.

Continue reading

Home Made LCM Bars!

Home Made LCM Bars!

Ill be honest We don't buy our kids LCM bars or muesli bars for their school lunch box, but a while back my daughter asked me if she could have one after seeing a friend with them at school. I wasn't going to head out and buy a box so we decided to make our own as a one off treat.

Surprisingly hubby and I ate them more then the kids haha. They are so easy to make, if you do buy them then give this recipe a go!

Ingredients:

  • 1 Packet of marshmallows we used Allens
  • 80 grams of butter
  • 5 Cups of Rice bubbles
  • 2 tablespoons of 100s and 1000s

homemade lcm bars post

Method:

  1. Place marshmallows and butter into microwave bowl and cook on high for 50 seconds
  2. Add the rice bubbles to the marshmallow mix
  3. Mix well and pour mixture into a tray lined with baking paper
  4. Spread the mixture out evenly and sprinkle 100s and 1000s on top
  5. Pop in fridge and let set for 3 hours
  6. Slice and enjoy!

Continue reading

Apple And Mango Creamy Crumble Slice!

Apple And Mango Creamy Crumble Slice!

All I can say is this slice is over the top delicious, this is one of them slices that you break your diet for haha.

This slice is a mix of sweet fruit with crunchy crumble with an almost custard like filling, great on its own or as a side with vanilla bean ice cream. < salivating here! It is a pretty straight forward slice and any fruit can be used for the filling, I have used berries before and was delicious!

Ingredients

  • 250 grams Tin apples
  • 1 cup mango pieces diced small
  • 2 cups self raising flour
  • 2 cups oats
  • 1 1/2 cups packed caster sugar
  • 1 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 1/4 cups butter, melted
  • 395 grams condensed milk
  • 1 cup sour cream

apple custard slice post Instructions

  1. Line a 25 cm tray with baking paper.
  2. Preheat oven to 170.
  3. Combine flour, sugar, cinnamon, oats, and baking soda in a bowl and mix well.
  4. Add melted butter and stir well.
  5. Pop 3/4 of the mixture onto the tray and press firm so the base is even to the edges, pop in oven for 10 minutes.
  6. In the mean time place the sour cream and condensed milk into a bowl and mix well.
  7. In another bowl mix the apples and mango together and set aside.
  8. Pour the condensed milk over the base once cooked so it spreads evenly.
  9. Add the mango and apple mixture to the top of the condensed milk and spread evenly.
  10. Crumble the remaining base mixture ofer the top of the mango and apple until it is mainly covered.
  11. Pop into he over for a further 20-25 minutes until it starts to golden in colour and the cream centre starts to firm.
  12. Let cool in tray before slicing so it firms up more.
  13. Pop in the fridge.
  14. Slice and enjoy!

Serves 12

Continue reading

Easy Apricot & Oat Balls!

Easy Apricot & Oat Balls!

These Apricot Oat Balls are a great no bake treat that everyone will enjoy. Super quick to make and easy to eat haha!

Easy Apricot Oat balls, Great For Lunch Box Snacks!

Ingredients:

  • 150 grams Dried apricots
  • 75 grams rice malt syrup or honey
  • 200 grams rolled oats
  • 150 grams desiccated coconut
  • 25 grams soft butter

 apricot oat balls post(1) Instructions:

  1. Place apricots, coconut and oats into a food processor and blitz well.
  2. Pop mixture into a bowl with the honey and butter.
  3. Roll into approx 1 inch balls
  4. Pop in the fridge to set for approx 1 hour
  5. Enjoy!

Tip: Store in the freezer for up to 5 weeks and keep for lunch box treats!

Serves: 20 

Continue reading

5 Ingredients Nutella And Oat Cookies!

5 Ingredients Nutella And Oat Cookies!

This recipe is my go to no fail cookie recipe, I can have them baked on the table ready to eat in 20 minutes including cooking time.

I often whip a batch of these up when visitors drop in, warm Nutella cookies with coffee yum!

Ingredients

  • Butter 90 grams
  • Nutella 200 grams
  • Cocoa 1 tablespoon, we used Cadbury.
  • Oats 180 grams
  • hazelnuts 70 grams

Method

  1. Add butter and Nutella to a bowl and microwave on high for 45 seconds, stir and add to mixing bowl.
  2. Add Oats, cocoa and hazelnuts to a food processor and blitz well.
  3. Add oat mix to the bowl and mix through.
  4. Shape mixture into approx 16 balls and pop on tray.
  5. Lightly press them to look like biscuits.
  6. Pop in oven for 10 - 12 minutes.
  7. Eat warm or let cool, they will firm up as they cool.

Tip: For extra chocolate gooiness add 1/2 cup of chocolate chips to the mixture before cooking!

Continue reading

White Caramel Cake!

White Caramel Cake!

The texture of this caramel cake is amazing, so moist and not to mention the hit of caramel that you taste with each bite, this is definitely a winner in our house!

Ingredients:

  • Eggs 2
  • Butter 125 grams
  • White Sugar 1 cup
  • Self raising flour 1/2 Cup
  • Plain flour 1 Cup
  • Ground Cinnamon 1/2 teaspoon
  • Nutmeg 1/4 teaspoon
  • Golden syrup 1 tablespoon
  • Tin of caramel or your favourite caramel source for icing

Method:

  1. Preheat oven to 180 degrees
  2. Line a 20cem round tin with baking paper
  3. Beat butter, sugar vanilla essence until light and fluffy.
  4. Slowly add in eggs and keep beating.
  5. Add in syrup and keep mixing.
  6. Add in flours, cinnamon and nutmeg
  7. Add milk and mix well.
  8. Transfer mixture to baking time and spread out evenly.
  9. Pop in oven and bake for 45-50 minutes.
  10. Once cooked, let cool slightly then turn out to cool on a wire rack.
  11. Make sure cake is completely cooled before icing.

Serves 8

Continue reading

Chocolate Crunchie Balls

Chocolate Crunchie Balls

 

What is not to love about these Chocolate Crunchie Balls, they are soft and rich and texture with hits of honeycomb throughout.

They are great for a sweet treat and perfect to take as a plate to a function or party. The best bit being that they involve no baking and can be made in 10 minutes < winning!

Chocolate Crunchie Balls, Make in less than 10 minutes!

Ingredients

3 Crunchie bars

1 Packet arrowroot biscuits or Chocolate Ripple biscuits

1 Tin choc condensed milk from Aldi

Extra crushed Crunchie for rolling

 

Method

Place biscuits and two Crunchies into a food processor and blitz fine.

Pop mixture into a bowl with condensed milk and mix well.

Pop the other crunchie into food processor and blitz to a fine crumb for rolling.

Roll into balls and coat in crunchie crumbs.

Pop on a tray and into the fridge for 3 hours until firm.

Eat and enjoy!

Makes 28

Store in the fridge for up to 1 week.

Tip: This recipe works with most of your favourite chocolate bars.

 

Continue reading

Cheesecake Lovers take Note, This Slice Is The Best!

Cheesecake Lovers take Note, This Slice Is The Best!

 

This Mango Cheesecake Slice is so moreish, I am not a big cheesecake fan believe it or not < my hips say otherwise haha but this cheesecake I love!

I think it is because the mango flavour is quite strong and its quite a sweet dessert. My hubby on the other hand who is a dessert connoisseur swears that this is a recipe everyone should try once. Give it a go and let us know in the comments if it was a winner in your house!

Ingredients:

500 g mango diced

500 g cream cheese

1/2 cup sugar to taste

1/4 cup water

1 tbsp. gelatine powder

300 mills cream

1/2 cup sweet plain biscuits

75 g butter

 

Method:

Blend biscuits in the food processor and add the melted butter. 

Combine mixture and then press into the bottom of a slice tin.

Place tin in freezer while preparing the rest of the mixture.

Combine half of the mango with the cream cheese and sugar in a food processor and process until smooth.

Add the gelatine to the water and warm in a microwave for about 20 seconds.

Stir the gelatine until fully dissolved and allow to cool.

Add cream to the blended mango mixture and blend for about 40 seconds.

To this mixture add the cooled gelatine and blend for a few more seconds.

Gently fold remaining mango into cheesecake mixture.

Pour the mixture into the prepared tin.

Refrigerate for at least 6 hours, decorate with slices of mango.

 

Continue reading

No Bake Lemon Slice!

No Bake Lemon Slice!

 

This is my hubbies favourite slice, so it never lasts long in our house.

 

I must admit I like the tangy slices better then the chocolate slices, something about the balance of sweet and sour that I love in this slice!

 

Ingredients:

 

Base:

 

1 Packet of  Granita biscuits

 

1/ 2 Tin of condensed milk

 

1oo grams of butter

 

1 Cup of shredded coconut

 

Icing:

 

4 Tablespoons of lemon icing

 

2 Cups of icing sugar

 

20 grams of soft butter

 

 

Method:

 

Blitz biscuits in a Thermomix or food processor to a fine crumb.

 

Melt the butter and Condensed milk in the microwave for approx. one minute.

 

Add the coconut, and condensed milk mix to the biscuit crumbs and stir through

 

Place the mixture onto a tray lined with baking paper.

 

Push the crumb mixture in firmly to the tray making sure an even consistency across.

 

Pop in the fridge for 1-2 hours

 

In the mean time combine all icing mixture ingredients to a bowl and mix with an electric mixer.

 

Once slice has set in the fridge, take out and spread icing mixture across the top of the slice.

 

Pop back in the fridge for 3 hrs. and let set.

 

Slice and enjoy!

 

Serves 12

 

Continue reading

Skinless Trifle Custard - Perfect For Christmas!

Skinless Trifle Custard - Perfect For Christmas!

If you are a bit iffy when it comes to the skins that form on dairy products then this recipe is for you. This Custard is perfect for Christmas pudding.

I found this recipe in an older guides baking book and it really works. You can pop the custard in the fridge and no skin will form on the top, pretty cool I think!

 

Ingredients:

  • 1 tbsp sugar
  • 1 tbsp plain flour
  • 1 tbsp. corn flour
  • 1 tbsp golden syrup
  • 3 cups milk
  • 1 egg

Instructions:

  1. Heat milk to warm temperature in saucepan, do not boil it just needs to be warm.
  2. Place the sugar, cornflour, plain flour and golden syrup into a bowl and blend with the egg.
  3. Add the egg mixture into saucepan with milk and reheat but do not boil. Stir until well combined with no lumps. The custard should be warm to touch but not piping hot.
  4. Set aside to cook then add to your trifle or refrigerate until ready to use.

Serves: 4

Continue reading

Easy Toffee Peanut Brittle!

Easy Toffee Peanut Brittle!

When I was a child I so badly wanted to make toffee, I was convinced that all you needed was honey or golden syrup and a freezer. I found out this wasn’t the right way after mum went out one day and I took to pouring syrup into cupcake shells and putting them in the freezer. let’s just say mum wasn’t happy to come home and see syrup running all though her freezer. Mum promptly taught me the correct way to make toffee and here it is.

You can use this toffee recipe in a lot of different dishes like toffee apples, in molds for school fetes and drizzling on cakes. I am using it in peanut brittle for this recipe yum!

Ingredients

  • Butter 1 teaspoon
  • Sugar 2 cups
  • Water 4 tablespoons’
  • Vinegar 2 teaspoons
  • 1 cup Unsalted peanuts or nuts of your choice.

Instructions

  1. Boil sugar water and vinegar rapidly until a golden colour.
  2. once you think it is ready test my dropping a dropping cold water it should be a bit brittle.
  3. Add butter and boil for another minute.
  4. Line a tray with baking paper. I used a round tray, but any tray will work.
  5. Pour half the mixture onto the tray until the bottom is covered.
  6. Sprinkle nuts over the top so that most of the toffee is covered.
  7. Pour the rest of the mixture over the top and lightly sprinkle a few more nuts.
  8. Set aside to cool then pop in the fringed for 4 hours.
  9. Once firm brake into random shard sizes.
  10. Eat on its own or use to decorate cakes.

Tip: Blitz in a food processor and stir though ice cream yum!

Do you have a super easy recipe you would like to share? 

Continue reading

One Step Nutella Cup Cakes

One Step Nutella Cup Cakes

These will be the easiest chocolate cup cakes you will ever make, I learnt this recipe from my Nan who makes it all the time, she uses whipped cream with hers, but we cant go past the Nutella. It is such a moist cake and loved by everyone.

 Ingredients

125 grams Butter

2/3 Cup Castor sugar, although you can use whatever sugar you like.

3 Eggs

4 Tablespoons Cocoa, we use Cadbury

1/4 Cup Milk

Nutella for icing, you can spread a thin layer or go to town piping it like we have

Ferreos or grated chocolate to garnish, just because there isnt enough chocolate already ha!

 

Method

Preheat oven to 190C

Place all ingredients except the Nutella and Ferreos into a large bowl and mix on high with a mix master until smooth.

Line a Muffin/ cup cake tray with 12 cup cake cases

Place mixture 3/4 way up

Pop in the oven for 15- 20 minutes.

Once cooked let cool completely

Decorate with Nutella and Ferreos or decorate how you choose.

 

Makes 12

Continue reading

No Bake Bailey's Balls

No Bake Bailey's Balls

Baileys hands down is my favourite alcoholic drink, so it is no surprise that i also love to cook with it. I truly think these are the best baileys balls ever, they always get eaten super quick and a hit at every party.

Give them a go you won’t be disappointed < remember these are adults only!

The Best No Bake Baileys Balls Ever!

Ingredients:

300 mills of condensed milk

1 packet of malt o malt biscuits

5 tablespoons Baileys liquor

1 Cup desiccated coconut

2 tablespoons of cocoa

Extra coconut for rolling

 

Instructions:

Pulse biscuits in a mix master until they are a fine crumb.

Add biscuits to a mix bowl along with, coconut and cocoa.

Add baileys and condensed milk to mixture and combine until the mixture starts to stick together.

Roll into approx 1 inch balls and coat in coconut.

Pop in the fridge to set for 1-2 hours

 

Enjoy!

Continue reading

The Best Banana Caramel Slice Ever!

The Best Banana Caramel Slice Ever!


This Super easy yummy banana caramel slice will get the neighbours sniffing out the door it smells so good while cooking and tastes even better.

This slice is great for when you need to take a plate to a function and doubles as an awesome dessert with vanilla ice cream < drooling!

Ingredients:

Base

Butter 90 grams

Caster sugar 90 grams

Egg 1

Custard powder 1/2 cup

Self raising flour 1 cup

Filling

Condensed milk 1 can

bananas 4

Golden syrup 2 tablespoons

Butter 1 tablespoon

Cream 300 grams

Vanilla essence 1/2 teaspoon

Icing sugar 1 tablespoon

 

Instructions:

 Base

Preheat oven to 180 degrees.

Cream butter and sugar until soft and fluffy then beat in egg.

Sift flour and custard powder and beat into mixture.

Line a baking tray with baking paper.

pour mixture into tray and pop in oven for 15  - 20 mins, then let cool.

 Filling

Simmer condensed milk and golden syrup and butter until mixture turns caramel.

Spread over base and top with sliced bananas.

Whip cream, icing sugar and vanilla essence. and spread over bananas and dust with cinnamon.

slice into squares and enjoy!

Serves 16

 

Continue reading