So, whether you eat or drink, or whatever you do, do all to the glory of God. 1 Corinthians 10:31

How to

Mix raw salads and thousand island dressing together............ then throw the rest on top!!!

I have this most days for lunch after the gym or riding horses, its quick, involves nearly no effort and is delicious!

I never get tired of it.

How to

How to

To make muffins:
Mix all of the dry ingredients together in one bowl. In a separate bowl, mix the bananas, vanilla and coconut milk together. Mix it so that the bananas are still a little bit lumpy. Now mix both bowls together so that the flour is all blended in well. Put into cup cake patties and put in a preheated oven at 180 degrees for 20 minutes. See if they are done by sticking a skewer in it. If it comes out clean its fine! If not, keep in for a few more minutes. Remove from oven and let completely cool on a wire rack. Whilst waiting for them to cool down, make your drizzle. Mix the brown rice syrup and coconut sugar together. When this is mixed in, take a teaspoon and just spread over the top of the muffins, put some lemon zest on top and that's it your done! If you prefer the the Phili topping then refer to the above instructions, if you really want to have a treat.... use both topping together!!!!

How to

It is easy to make this naughty treat!
Preheat oven to 180 C (moderate)
Take icecream out of the fridge to soften.
Combine the butter, brown sugar, plain flour and rolled oats.
Spoon the mixture into a large flat baking tray and spread into a thin layer.
Bake for 15 mins or golden brown, stand for 5 mins then crumble into pieces while warm.
Grease a cake tin, I found the springform type is the easiest.
Spread 2/3 of the crumble mixture over the base of the tray and drizzle with caramel topping. Top with softened icecream and squish down. Now place the rest of the crumble on top and drizzle (yes again) with caramel topping. I recommend to genorously drizzle!!!
Freeze until firm. Remove from pan and serve.

This recipe was found in the That's Life Cookbook No 6.
We are forever grateful to them for sharing this "to die for' blessing.

How to

This is a recipe my mum makes regulary and changes the fruit depending on the season.
Make jelly following the packet instructions and allow to cool but not set.
Line a glass bowl with slices of cake or jam swiss roll.
Drain the can of peaches and arrange the fruit on top of cake.
Pour the jelly liquid over the fruit and allow it to set in the fridge.
Place 3 tablespoons of custard powder and 1 tablespoon of sugar in a saucepan. Blend with a small amount of milk from the 2 cups to make a smooth paste. Gradually add remaining milk, slowly bringing to the boil while stirring continuously. Reduce heat and simmer for 2 minute while it thickens.
Pour the custard over the jelly and return to fridge.
The trifle can be topped with whipped cream before serving or enjoyed with ice cream.

How to

Mix all salad ingredients together tossing gently.
Combine all the dressing ingredients in a jar with tight fitting lid. Refrigerate until serving time. Shake well before serving.
This has to be one of the best salads I have ever eaten, thank you Brandon for sharing this with me.

How to

How to

How to

No fuss recipe
Trim fat off chops then brown chops on both sides in fry pan. Place in casserole dish.
Empty Branston pickle in bowl and add 1/2 cup water, stir then pour over chops.
Cook in mod oven for 20 min.
Meanwhile boil potatoes and mash while adding Philly cheese, butter and milk. Amount of cheese will depend on how many potatoes you have.
Serve chops on top of mashed potato stack!!!

How to

Make soup with half a can of water in a saucepan.
Add capsicum, garlic, oil, pineapple and soy sauce.
Add cooked chicken.
Heat slowly and serve on a bed of fluffy rice.
Very yum and really quick. 

How to

OK........here is the very complicated instructions.
Soak fruit in milk overnight........

The next day......
Mix flour thoroughly into fruit and milk mix.......

Whack it into a big greased cake tin and bake in moderate oven foe 45 .minutes. Let cool and sprinkle icing sugar on top.

Yeeeeehaawww ......morning tea!!!

My friend Kerrie Anderson shared this recipe with me..... so easy!!!

How to

Saute onion in tbs butter. Set aside. Cook melted butter and flour over medium heat using whisk for 3 -5 mins. Continue to stir while adding milk and cream. Add stock whisking the whole time then simmer for 20 mins.
Add broccoli carrots and onions and cook over low heat until veggies are tender. Add salt, pepper and nutmeg. Soup should be thickened by now. Partially blend the soup, only 1/3. This can be done in blender or use potato masher. Return pot over low heat and then add cheese.

This soup will not last long, so delicious........
THIS IS A MUST TRY!!!!!!!!!!!!
Shared and taught to me by my good friend Kelly Cattanach, who is the best vegetarian cook I know.

How to

Heat a moderate oven, 180c.
Cream butter and sugar then add egg and golden syrup beating well.
Fold in the coconut then the sifted flour and bicarb soda. Mix well. Roll dough into long sausage, 4 cm in diameter, then chill. Cut into slices 2 cm wide. Bake on greased tray for 12 -15 minutes. Cool on wire rack then join them together with jam and icing.
To make the icing - beat butter to a cream, then add vanilla followed by sifted icing.

This recipe was adapted out of my favorite cookbook, Country Classics from the CWA of Australia.

How to

Heat Moderate oven. Grease and flour 20cm square or round tin. Mix dry ingredients into a large bowl, add pineapple, bananas, eggs and oil. Stir until all combined. Pour into pan and bake in oven for about an hour. Cover with foil if top is browning too quick.
Let cool for 10 mins before turning out onto wire rack.
Lemon Frosting.
Beat cream cheese and rind in bowl with mixer until fluffy. Then add icing sugar and juice until smooth.
You can freeze the cake or keep it in an airtight container in fridge for 3 days......won't last 3 minutes after the hubby and kids get home!!!!

This recipe was adapted out of my favorite cookbook,
Country Classics from the CWA of Australia.

How to

Combine all ingredients in a bowl....mix ...spoon onto tray and bake in moderate oven for 12 - 15 minutes.
Watch there lil' bottoms don't burn!
How easy is that!!!!
Mix cream cheese, icing and vanilla........squirt over the cookies when cool.

How to

Cook mince and drain liquid. Add carrots, zucchini, onion, peas, soup and canned tomatoes....stir and cook for 3 more minutes. Then add tomato paste and stock cube crushed. Cook for a further 5 minutes. Fold in macaroni then pour into baking dish.
To make white sauce topping.
Melt margaine in saucepan, add flour and stir to paste. Slowly add milk and whisk till it is just boiling.....should be a sauce consistancy. Pour over mince and sprinkle some cheese on top.
Bake 25-30 mins until golden brown.
Oven 180c
This recipe is out of 'Symply too good to be true 2' cookbook. I made it for barrel racer, Talmadge Green, while in the States. He loved it and asked what it was called. We all decided that 'sort of a mince thingy' wasn't a good name, so we called it 'Downunder Pie'

How to

1....For the dough, heat milk, oil and sugar in a pan, over medium heat, don't let it boil, then let it cool to lukewarm.
2....Sprinkle yeast on top and let it settle for a minute.
3....Add  flour, stir till combined, then cover with kitchen towel.   Let it sit for an hour.
4....Remove towel, add baking powder, soda, and salt, stir again until well mixed.
5....Roll out dough onto floured surface into a big rectangle; approx 30x 10 inches.
6....Make filling by pouring melted butter over this surface, spread it with your fingers.
7....Mix ground cinnamon and sugar and sprinkle over the buttered dough....don't be afraid to use it all!!!!!!  Yum.
8....Begin to roll the dough rectangle up, keep it fairly tight, then pinch the edges together.
9....Cut the log into 1 1/2 in slices and place onto buttered tray. Don't squish them too much.
10.... Cover with towel again and let rise for 20 minutes.
11....Bake for 13 - 17 minutes until golden brown.
12....Start to make icing while the rolls are still baking, by whisking together icing sugar, butter, coffee and salt.
Then add maple syrup. the icing should be thick but still pourable.
13....THIS IS THE BEST BIT!!!!!
While the rolls are still warm, pour the icing over them...................eat straight away.
These are the best straight out of the oven but can be kept a few days.....but they'll be gobbled down before then!!!

I cannot take the credit for this wonderful recipe....it is out of a cookbook called The Pioneer Woman Cooks.
Well worth getting!!