Ingredients:
500g chocolate cream biscuits
250g cream cheese
peppermint essence
1 bag choc melts
2 tsp copha
Choc sprinkles

Method:
Crush the biscuits to a fine crumb. I use my food processor to do this, so the crumbs are very fine. Using either the food processor or your hands, add the cream cheese and combine until the crumbs form a ball.

Using a teaspoon, shape mixture into balls. Chill.

Melt chocolate. Dip balls in chocolate then roll in sprinkles. Put on a plate to set.

Store in the fridge in an air tight container. Can be frozen.
​

Passionfruit sponge is a standard afternoon tea treat at all our family get togethers. Whether it was made by my mother, or my Aunty Hazel, it was devoured by everyone lucky enough to get a slice.

​Ingredients:
3 eggs, separated
Pinch salt (this is important, don't leave it out)
1 tsp pure vanilla
4 tablespoons castor sugar 
3 rounded tablespoons cornflour 
1 dessertspoon plain flour 
1 teaspoon baking powder 
300ml cream
1 cup icing sugar
1 passionfruit
1 tablespoon water

Method:
Bring the eggs to room temperature. Separate and beat the egg whites with salt till thick and white and fluffy and able to hold peaks. Using a metal spoon slowly fold in the sugar. Beat egg yolks with vanilla and add to egg white mixture. Sift cornflour, plain flour and baking powder together. Fold into egg mixture with a metal spoon. Pour into a greased and floured sponge tin. Bake at 160 degrees for 20 minutes. Cake is cooked if it springs back after being lightly pressed in the centre. Let cool 5 minutes in tin before turning out onto a cake rack to cool.

Once the cake is cooled slice it in half through the centre. Beat the cream until thick and spread on one layer of cake, cut side up. Place the second layer on top. Mix icing sugar and passionfruit together. If icing is too stiff add water a little at a time. Spread passionfruit icing over top of cake. 

From the Cakes Recipe File

These are a favourite summer side dish in our house and when the barbecue is on anyway, there is no point in using the stove and heating up the house.

I use one medium potato per person (or two small ones, like chats) and always make a couple of extras for leftovers. They make a great lunch the next day. I like to leave the skin on, but you can peel them if you choose to.

To prepare, you'll need to cut the potatoes into bite size pieces. Tear off pieces of foil, about 15cm long to make the parcels. Spray the foil with cooking spray. Place one cut up potato on each piece of foil. Sprinkle with your favourite seasonings. Garlic powder, ground black pepper, paprika, chives and parsley are all good. Dice an onion and sprinkle some over each potato and dot with butter or margarine.  Fold the foil to make a parcel around the potato so it won't open on the barbecue. The potatoes take about 15 minutes longer than the meat to cook so put them on first, then cook the steak and sausages.
  
You can use this same type of recipe for just about any of your favourite veggies: zucchini, red, green or yellow capsicum, eggplant, sweet potato and so on. Use your imagination. Mix up as many different types of veggies as you want for a mixed vegetable parcel. 

Afternoon tea or lunchboxes, this cake is great!

I've been making this cake since I was 13 and it's still one of my favourites. It is a quick and easy one bowl loaf cake that smells wonderful while it's cooking and tastes even better. The combination of nuts, dried fruit (and you can use any combination you like, not just commercial mixed fruit) and aromatic spices makes it taste even better than it smells. Brownie cake is a moist loaf, and lasts well if wrapped in plastic wrap and stored in the fridge.

Brownie Cake
Ingredients:
2 heaped cups SR flour
1tsp mixed spice
½ tsp cinnamon
2 tbsp butter
1 cup sugar
1 cup milk
1 cup mixed fruit and nuts

Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a loaf tin. Sift together flour, spice and cinnamon. Rub in butter and add sugar. Mix with milk. Add fruit and nuts. Pour into greased loaf tin and bake 1 hour or until a knife inserted in the centre comes out clean.

​From the Cheapskates Club Cakes and Muffins Recipe File

My strawberry patch is going gangbusters at the moment. And, if I can beat the birds, we will have a fantastic crop - more than enough to eat, make jam and perhaps even enough to make shortcake. 

Strawberry Shortcakes
This recipe makes six individual shortcakes and is very quick and easy.

Ingredients:
2-1/2 cups SR flour
1/2 cup milk
3 tbsp sugar
3 tbsp butter or margarine, melted
2 punnets strawberries, sliced and sweetened (about 500g)
300ml bottle cream, whipped

Method:
Preheat oven to 220 degrees Celsius. Stir flour, milk, sugar and butter until soft dough forms. Drop 6 spoonsful onto a baking paper lined cookie sheet.  Bake 10-12 minutes or until golden brown.  Remove to a cake rack to cool. Split shortcakes; fill and top with strawberries. Add a dollop of whipped cream. Serve and enjoy!

​This recipe is from the Desserts Recipe File

Nutella and marshmallow - what a tasty treat! Buy the hazelnut spread and marshmallows on sale, use generic ricies and make twice the amount for less than half the price!

From the Cheapskates Club No Bake Recipe File

Ingredients:
4 cups Ricies
1 small jar Nutella (or the equivalent brand)
2 x 200g pkts marshmallows
3 tbsp butter

Method:
Grease a 20cm square cake tin. In a large saucepan, on low heat, melt the butter. When the butter has melted add the marshmallows, stirring until they are completely melted. Turn the heat down to very low. Add half the Nutella, stirring until it melts. Add the remaining Nutella and stir until the mixture is smooth and everything has completely melted and combined. Pour in the Ricies and stir until well coated with the marshmallow mixture. Remove from the heat and quickly pour into the prepared cake tin. Press down with wet hands to smooth and firm the mixture. Put in the fridge to set. Once set cut into 20 squares to serve. Store in an air-tight container for 1 week.

Karon writes "Hi Cath, I just got back from the supermarket where they were taste testing a new product from the dairy case. Heat and serve cheese on toast! Who would buy this item at nearly $4-00 a pack? Hence my tip. For years I have made subs and UFO's as snacks and soup accompaniments. All you need is stale long or round bread rolls. Cut in half lengthwise, spread with topping (recipes follow) and bake at 180°C for about 20 minutes. 

Pizza topping: Mix 1 tbsp tomato sauce or paste with a cup of grated cheese and some diced bacon, shredded ham, salami, or strass. 

Ploughman's Lunch: 1 cup grated cheese, 3 chopped pickled onions, a little Worcestershire sauce. 

Chook and Cheese: 1 cup cheese, 1/2 cup leftover diced cooked chicken, a little steak sauce, mayo or mustard. 

Each topping will generously cover 6 roll halves.

​From the Cooking Tip Store

This fudge recipe is really easy and uses pantry items too, so while it may taste extravagant, it's not really.

Ingredients:
500g icing sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla essence
125g butter
1 cup chopped nuts (we like almonds, but any nuts will do)

Method:
Mix all dry ingredients together in an 20cm microwave safe dish (important to use this size pan). Add milk and vanilla essence. Place chunk of butter in centre (leave butter as whole chunk, do not chop up). Microwave on high for 2 minutes until the bottom of the dish feels warm. Stir vigorously and blend in chopped nuts. Transfer to a greased lamington tray and chill for 1 hour.
Use real butter for the best results. 

From the Sweets and Lollies recipe file