RECIPE
250g packet Choco Ripple biscuits, broken
80g butter, melted
2 x 250g packets Philadelphia Cream Cheese, room temperature, chopped
300ml cream
1/2 cup caster sugar
1 tsp vanilla extract
3 eggs
200g milk chocolate, melted, cooled slightly
200g white chocolate, melted, cooled slightly

Note: Tje recipe calls for a food processor, but you could get away with a blender and a stand mixer.

1. Preheat oven to 160 degrees. Lightly grease a 22cm (base measurement) springform tin and line base with baking paper. Stand tin on an oven tray.
2. Place biscuits in food processor and mix until roughly crushed. Mix in butter. Spread over base of prepared tin, pressing firmly with a glass to even the surface. Cook for 8-10 minutes. Do not overcook. Allow to cool in the tin.
3. Mix cream, cream cheese, sugar, eggs and vanilla in food processor until smooth. Take out half the mixture and set aside. Add milk chocolate to mixture left in the mixer and process briefly until combined.
4. Use a wire whisk to stir white chocolate in to the remaining mixture. Pour mixtures over biscuit base, alternating about a quarter at a time. Use a non-serrated knife to swirl the mixtures together. Bake for 1 hour. Cheesecake will be set at the edges but still wobbly in the middle. Cool in the tin, then refrigerate overnight. Run a knife around the edge of the cheesecake before releasing sides of the tin.

250g Woolworths Select Double Choc Cookies
100g butter, melted
1 tbsp gelatine
250g tub cream cheese
300ml thickened cream
100 pkt mini marshmallows (check the baking aisle at Coles and Woolies)
85g pkt strawberry jelly crystals
150g strawberries, hulled, thinly sliced

1. Line a 17cm x 27cm slice pan with baking paper. Break up cookies into blender or food processor and blend until crushed. Mix butter until combined. Transfer to pan and press firmly and evenly over pan. Place in fridge to chill.
2. Place gelatine into a cup, add 1/4 of a cup of boiling water and stir well to dissolve. Set aside.
3. Add cream cheese to mixing bowl and mix until smooth. Add cream and marshmallows and mix until smooth. Pour mixture over base and smooth top. Chill for 2 hours.
4. Empty jelly crystals into a cup. Add 1 cup of boiling water and stir well to dissolve. Cool to room temperature. Lay the strawberries  over the base. Gently pour jelly over strawberries. Refrigerate for at least 1 hour or until firm. Remove slice from pan and cut into squares.

Storage: Store in fridge for up to 3 days
Source: Woolworths December 2013 magazine

2 1/2 cups milk
200g dark chocolate, roughly chopped
125g Philadelphia Block Cream Cheese, softened
1 tablespoon cocoa
1 tablespoon caster sugar
4 eggs, room temperature
8 slices raisin bread

icing sugar, for dusting
pure cream, to serve

1. Combine the milk, chocolate, Philly, cocoa and sugar in a large saucepan over low heat, stirring until smooth. Allow to cool then whisk in the eggs.
2. Cut each bread slice in half diagonally. Arrange bread slices in a greased 2 litre capacity shallow baking dish. Pour over chocolate mixture and stand for 10 minutes.
3. Bake in a moderately slow oven 160 C for 35-40 minutes or until set. Allow to cool slightly. Dust with icing sugar and serve with cream. Serve immediately.

Source: Philadelphia Simply Heaven, pg 141

1 shot blue cucacao
1 shot vodka
lemonade

Pour cucacao and vo

1 shot ouzo
1/2 shot blue curacao
1/2 shot raspberry cordial/grenadine
lemonade

Pour ouzo, cucacao and cordial over ice cubes in a highball glass. Top with lemonade.

1 shot dark creme de cacao
1/2 shot Baileys
1/2 shot Frangelico
milk
ice cubes

Pour creme de cacao, Baileys and Frangelico over ice cubes. Top with milk to taste.

3 Oreo cookies
40ml white creme de cacao
30ml cream (thin)
2 scoops vanilla ice cream
1/2 scoop crushed ice
1 Oreo cookie (garnish)

1. Combine first 5 ingredients in blender.
2. Serve in a tall glass with cookie as garnish.
3. Enjoy!

Serves 8
1 tbsp olive oil
4 spring onions, slices
400g baby spinach leaves
300g fresh ricotta
1/3 cup finely grated parmesan
2 eggs, lightly beaten
1 tsbp chopped mint
6 sheets filo pastry
80g butter, melted
2 tsp sesame seeds

1. Preheat oven to 180 degrees or 160 degrees fan. Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin. Heat olive oil in a large, deep frying pan and add spring onions. Cook over medium heat for 2 mins, or until soft. Add half the spinach leaves and cook, stirring, until wilted. Add remaining leaves and cook until wilted.
2. Transfer to a large bowl and leave to cool. Take handfuls of mixture and squeeze out excess liquid over the sink or another bowl. Tip for this - transfer mixture to a strainer, place a bowl on top and push down. Once fully drained, tease out the mixture with your fingers to loosen and mix in ricotta, parmesan, eggs and mint.
3. Lay out filo on the workbench and cover with a clean, dry tea towel, then a clean, damp tea towel. Take 1 sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles, and brush with butter. Repeat with another sheet, laying it diagonally across the second sheet and brushing with butter. Repeat with another, laying it at right angles to the third sheet. Lay the remaining sheets at right angles, brushing with butter.
4. Lift pastry stack into the flan tin making sure it is centred. Gently press into the tin, leaving excess pastry overhanging. Spoon filling into pastry and gently smooth the surface. Fold overhanging pastry to cover the pie. Brush with butter and sprinkle with sesame seeds. Bake for 20-25 minutes, or until crisp and golden brown.

Makes 12 tarts in a cupcake pan
3 sheets shortcrust pastry, thawed
175g bacon
1 tbsp olive oil
2 shallots, finely chopped
2 garlic gloves, finely chopped
2 zucchinis, cut into rounds
1 tsp thyme leaves, chopped
150g feta

1. Preheat oven to 180 degrees or 160 degrees fan-forced. Grease 12 cupcake pans. Cut 4 rounds from each sheet of pastry. Use to line prepared cupcake pans, and trim edges. Prick the base with a fork and chill in the fridge for 10 minutes.
2. Line each tart with baking paper and fill with dried beans, rice or pastry weights. Blind bake for 10 minutes. Remove paper and weights and bake for another 10 minutes, until golden.
3. Place bacon rashers on a baking tray. Bake 10-15 minutes until crisp and golden.
4. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots and garlic for 2-3 minutes until softened. Add zucchini and thyme and cook for 2-3 minutes until just tender.
5. Divide half the feta between tart shells. Crumble bacon over feta and top with zucchini mixture. Scatter over remaining feta.

Yields about 50 biscuits
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
3.4 oz pkg instant chocolate pudding mix
2 eggs (at room temp)
1 tsp vanilla
2 1/4 cup flour
1 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 cups chocolate chips

Preheat oven to 180 degrees. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla.

In a separate bowl mix together the flour, cocoa, dry pudding mix, baking soda, baking powder, and salt. Slowly mix the dry ingredients into the wet ingredients. Fold in the chocolate chips.

Drop by the spoonful onto baking sheets 2 inches apart. Bake for 8-10 minutes.