**CHOCOLATE COBBLER**

INGREDIENTS: 3/4 cup sugar 1 cup self rising flour 2 Tablespoons cocoa 1/2 cup milk 3 Tablespoons melted butter 1 teaspoon vanilla Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish. Top Mixture – Mix together and sprinkle evenly on the above mixture. 1/2 cup sugar 1/2 cup brown sugar 1/4 cup cocoa

Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all

**CHOCOLATE MUG CAKE**

Salted Caramel Mug Cake

What you’ll need: {makes 1 mug cake} 4 tablespoons all purpose flour 4 tablespoons sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg – beaten 3 tablespoons skim milk 1 tablespoon vegetable oil 2 salted caramels What to do: 1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine. 2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time. 3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

**CRAB CAKES**

350g cooked white crab meat 55g bread crumbs 1 beaten egg 3tbsp mayonnaise 1 deseeded & finely chopped chili 1-2tbsp lemon juice salt & pepper Mix all ingredients together. Shape into four cakes,dudt with flour. Fry in hot oil for appx 3minutes on each side or until golden brown and cooked through.

**ECLAIR CAKE**

Ingredients 2 packages instant vanilla pudding mix 1 container frozen whipped topping, thawed 3 cups milk 1

package digestive biscuits 1 package prepared chocolate frosting In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of digestive biscuits at the bottom of your preferred baking pan. Evenly spread half of the pudding mixture over the biscuits. Top with another layer of biscuits and the remaining pudding mixture. Top with a final layer of biscuits. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving. FOOTNOTE: The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.

**MOZZARELLA & AVO SALAD**

1 punnet cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper


In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat.
Cover and refrigerate for 1 hour before serving.
Just before serving the salad, stir in the chopped avocados.
Serve salad with slotted spoon and toasty bread.

**BREAD DIPPING OIL**

1/4 cup olive oil
1/2 teaspoon sun-dried tomato paste
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon finely minced garlic
1 pinch salt (optional)
pepper


Directions:

1-Pour olive oil in a bowl and add sun dried tomato paste.
2-Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
3-Add the garlic and pepper (and salt if you are using it).
4-Using a fork, stir/mix the spices into the oil.
5-Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.

**You can add balsamic vinegar too.

**CHEESECAKE STUFFED STRAWBERRIES**

Ingredients:
-1 kg/punnet large strawberries
-1 tub of cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-plain digestive biscuit crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
3.Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in crumbs.

**If not serving immediately, refrigerate until serving.