7 Easy Christmas Recipes To Share
Christmas is that time of year that we can enjoy a few indulgences that we usually avoid during the year. When our children were little and before we worked full time, my gorgeous girlfriend Shaz (yes, we are Shaz and Caz) would get together for a morning of making yummy Christmas goodies to share. We would make three or four recipes each in her lovely kitchen at Montage Estate, and over morning coffee, plenty of chats and laughter, we would enjoy making the recipes between us to make up into packages to gift to teachers, sports coaches, etc. and share amongst our loved ones.
A time with my beautiful friend I will always cherish, so today I am sharing our favourite Christmas recipes I found in my treasured recipe book collection.
Chocolate Dinner Mint Roll
- 1 packet of chocolate ripple biscuits
- ½ a can of condensed milk
- 200g block of peppermint chocolate crushed
- 60g butter
- 1 cup of coconut
1. Crush the biscuits until they are all broken up into a crumble, and mix them with the condensed milk, peppermint chocolate and butter.
2. Place biscuit mixture into the fridge for 10 minutes.
3. Take the mixture out of the fridge and mould mixture into 4 rolls.
4. Sprinkle the rolls with the coconut and roll them up in plastic wrap.
5. Freeze the rolls until they are solid. Slice frozen and serve.
2. Everyone’s favourite - Truffles
- 250g of Marie Biscuits
- 2 tablespoons of chocolate or cocoa powder
- 1 tin of condensed milk
- Desiccated coconut
1. Grind biscuits into a crumble and mix in condensed milk and cocoa powder.
2. Once mixed, roll the biscuit mixture into small balls and then roll the balls in the coconut.
3. Refrigerate until set.
3. Christmas Crackles
- 85g Copha chopped
- 100g milk cooking chocolate chopped
- 3 cups of Kellogg’s Rice Bubbles
- 50g vanilla Pascall marshmallows chopped
- 50g raspberry Pascall marshmallows chopped
- 40g of sultanas
- 24 paper patty cases
- Red, green and yellow cherries for decoration
1. Melt copha and chocolate in a bowl over simmering water.
2. Mix together in a large bowl Rice Bubbles, marshmallows, sultanas and melted mixture until well combined.
3. Place mixture into patty cases and decorate with cherries. Set in refrigerator. Makes around 24.
4. Chocolate Ripple Slice
- 125g Copha chopped
- 200g milk cooking chocolate chopped
- 50g vanilla Pascal marshmallows chopped
- 50g raspberry Pascall marshmallows chopped
- 3 ½ cups Kellogg’s Rice Bubbles crushed
- 40g sultanas
- 2 tablespoons icing sugar sifted
- 30g dark cooking chocolate melted
1. Melt copha, chocolate and marshmallows in a bowl over gently simmering water
2. Mix together in a large bowl, crushed rice bubbles, sultanas, icing sugar, and melted mixture until well combined.
3. Press mixture into a 20cm foil-lined tin. Drizzle with melted chocolate.
4. Set in the refrigerator. Cut into pieces to serve. Makes around 40.
5. Caramel Bubbles
- 60g Copha
- 50g vanilla Pascall marshmallows
- 50g Pascall columbines
- 2 ½ cups Kellogg’s Rice Bubbles
- 40g sultanas chopped
1. Place copha, marshmallows and columbines in a bowl over gently simmering water and stir constantly until the marshmallows and columbines are well combined and the copha has melted.
2. Mix together in a large mixing bowl, Rice Bubbles, sultanas and melted mixture.
3. Shape mixture into small mounds and place on foil-lined trays.
4. Set in the refrigerator. Makes around 40.
6. Festive Rocky Road
- 125g Copha
- 2 cups of Kellogg’s Rice Bubbles
- 100g vanilla Pascall marshmallows chopped
- 1 cup mixed fruits
- ½ cup of peanuts
- ½ cup of icing sugar
- ½ cup of cocoa powder
- ¼ cup of full cream milk powder
- ½ teaspoon of vanilla essence
1. Melt copha in a saucepan over a low heat or on a low setting in a microwave oven.
2. Mix together in a large mixing bowl, Rice Bubbles, marshmallows, mixed fruits, peanuts, icing sugar, cocoa, milk powder, vanilla and melted copha until well combined.
3. Press mixture into a 20cm foil lined tin. Set in the refrigerator. Cut into pieces to serve. Makes around 30.
7. White Christmas
- 3 Kellogg’s Rice Bubbles
- 1 cup of desiccated coconut
- ¾ cup of icing sugar sifted
- 1 cup of powdered milk
- 1 cup of dried fruit
- 250g copha melted and cooled slightly
- Extra icing sugar for decoration
1. Combine all the dried ingredients in a large bowl mixing bowl and stir in the copha. Mix well.
2. Press the mixture into a greased 30m x 20cm tin and refrigerate overnight. Serve cut into squares and lightly dusted with icing sugar. Makes around 30.
Carolyn (Caz) Rowland is a fashion designer, model, lifestyle blogger and professional Image Stylist. Caz is also a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching. Caz is happily married to her husband Simon, and raised four beautiful children, who are now young adults and a teenager.
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Here is a photo of my beautiful Shaz and I at her recent wedding to her prince charming, which was also held at her stunning property at Montage Estate, where many people book to take their own wedding photos.