Recipes

Kelly’s Easy, No Bake Slice

This is the kind of recipe I’ll whip up when I need a morning tea or a slice to take to a friend’s house or event. It is very similar to this M&M slice I posted waaaaaaaaaay back in 2010 (yep, I’ve been blogging a really long time!)

The beauty of it is that you can adjust the ingredients to suit you and it will still turn out well!

*This post contains some affiliate links, meaning that if you click on the link and purchase, I receive a small commission at no extra cost to you.

It’s so easy that kids love to make it and they don’t have to wait too long to enjoy the fruits of their labour.

Kelly

Kelly’s Easy No Bake Slice

So quick and easy with minimal ingredients. Great for kids

Print Recipe Pin Recipe

Prep Time 12

Total Time 12

Ingredients Method

Ingredients

1 packet Marie Biscuits
1 cup Desiccated coconut
2 tablespoons Melted Butter
1 teaspoon Vanilla extract or essence
1 395 gram tin Condensed milk
1/4 cup Add ins, such as chopped chocolate
2 cups Soft icing sugar, sifted
1 tablespoon Cocoa powder, sifted
1 tablespoon Soft butter
1 or more tablespoons Very hot water

Method

Crush Marie biscuits until fine. I use a food processor for this. Place in a large bowl.
Add coconut, melted butter, condensed milk, vanilla and add ins, if using. Mix until well combined.
Line a 8 x 13″ slice tin with baking paper or grease with butter.
Place your mixture into tin and press down with the back of a spoon (kids like to use their hands) until flat and spread out. Refrigerate while you make the icing.
Sift the icing sugar and cocoa powder together in a bowl. Place the butter into the bowl. Pour the hot water over the butter, softening and melting it a little. Stir these ingredients vigorously until smooth. Adjust the water as necessary, adding more if needed.
Pour the icing over the slice base and spread out until covered.
Place back in the fridge until set (a couple of hours, or until the kids can wait no longer!)

*Tips

To crush the biscuits, place them in a strong plastic bag (like a zip lock bag), break biscuits into halves or quarters and roll over the bag with a rolling pin, crushing the biscuits until they are fine. This is best done in small batches.

To prepare the biscuits in a matter of seconds, throw the whole packet of biscuits (minus the wrapping of course!) into a food processor.

A slice tin is very handy but not absolutely necessary. You can use any tray of a similar size with slightly raised sides. You could even forgo the slice option and roll the mixture into balls, then into cocoa or extra coconut.

After spreading the icing on, I sprinkled some extra coconut on top.

I hope you enjoy this recipe, let me know if you give it a go!

Healthy lifestyle plus a recipe for you

by Kelly 10 Comments

If you follow me on social media you will already know that I’ve embarked on a healthier lifestyle. It has been just over 2 weeks and I feel like I’m adjusting – it was very hard initially!

I’m not the sort who copes well with small changes – I’m more of an “all in” kinda girl, so it was important for me to make major changes.

Although I’d like to share my thoughts in more detail with you as I go along, for now I’ll just show some examples of what I’ve been eating. It’s actually been pretty easy to put together healthy meals for myself, even though this seemed daunting at first. I thought it would be too difficult and too expensive to not always eat what the family was eating. It turns out that this was just one of many excuses I’d been storing up in my head!

I have lost a little weight, which has been encouraging.

So, here is a snapshot of what my healthy eating has been looking like. Most of these are pretty simple, throw together, low cook dishes without a real recipe. Just how I like it.

Lets start with sweets. (Also just how I like it!) Chia vanilla pudding with peanut butter banana. It looks sloppy and not all that appetising but as an afternoon snack, it is THE BOMB!

I can’t take credit for the delicious Quinoa and corn salad, my husband made that (he is an awesome cook). Thrown together with some chopped raw zucchini and tomato and voila! Lunch!

Baby spinach and chickpea salad with lemon and yoghurt dressing. Another light and easy lunch.

There is a bed of brown rice under the tomato, spinach leaves, red salmon and walnuts. Topped with low fat yoghurt and low fat mayonnaise.

Salmon and salad pita wrap.

Half a chicken breast, drizzled with sesame oil, seasoned and baked in foil in the oven and served with a bulgur wheat, tomato and cucumber salad. Squeeze of lemon juice and done.

OK, here comes the recipe, because, if you’re like me, one of your biggest challenges is your sweeter than sweet tooth.

Lets call them my

Rustic Banana Biscuits

Ingredients:

2 cups rolled oats, blitzed in a food processor

2/3 of a cup of rolled oats extra

2 large, very ripe bananas

1 small egg

1 tablespoon peanut butter

50grams dark chocolate, chopped into chunks

Preheat oven to 180 degrees celsius (350 F). Blitz your 2 cups of rolled oats in the food processor until fairly smooth.

Mash your bananas, stir in the peanut butter. Whisk in egg with a fork. Add both batches of oats and mix well. Add the chocolate, mixing all ingredients together.

Place scant dessertspoon full of mixture in blobs on a tray lined with baking paper. Press tops lightly with a fork.

Bake for 12 minutes or until browning. Cool on a baking rack.

Perfect for a healthy afternoon snack with a hot cup of tea.

Bon appetit!

I have made a Facebook group so that I have a place to share information and support others (as well as get some much needed support myself!) Please join if you would like to be involved!

Did you like this post? Would you like me to share more of my healthy journey? Let me know by leaving a comment, I’d love to hear your thoughts!

Anzac biscuit recipe

by Kelly Leave a Comment

This recipe was passed down from my husband’s Grandmother. There are many Anzac biscuit recipes but I really like this one, and I love to think of my husband’s Gran baking these in a warm kitchen on a wood stove.

Yield: About 30 medium sized biscuitsAuthor: SarahPrint Recipe

With ImageWithout Image

Gran’s Anzac biscuits

Golden and crunch, easy to make and delicious to munch on!

prep time: 12 MINScook time: 15 MINStotal time: 27 mins

ingredients:

Ingredients

1 cup plain flour
1.5 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
170 grams (6oz) butter
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda (baking soda)
3 tablespoons boiling water

instructions

Method

Mix dry ingredients together in a bowl.
Melt the butter and syrup together.
In a cup, pour the boiling water over the bicarb soda and mix.
Pour water and soda mix into butter mixture.
Pour over dry ingredients and mix well.
Use a dessertspoon to portion out the dough onto a baking tray lined with baking paper. Leave room for spreading in between biscuits.
Bake for 15 – 20 minutes at 160 degrees (C) or 320 (F)
Allow to cool on tray until firm enough to move to a baking rack.

Created using The Recipes Generator

Zucchini Bread recipe

by Kelly Leave a Comment

Many years ago, my sister in law used to make this bread. It was in the days when the zucchinis from the garden were plentiful and Autumn weather had set in. Baking this bread always brings back very fond memories of that time for me.

Yield: 2 loavesAuthor: UnknownPrint Recipe

With ImageWithout Image

Veronica’s Zucchini Bread

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

Moist and delicious loaf, wonderful eaten warm with butter.

ingredients:

Ingredients

3 eggs
2 1/4 cups caster sugar
3 teaspoons vanilla extract
1 cup sunflower oil
2 cups grated zucchini
3 cups plain flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon bicarbonate soda (baking soda)
3 teaspoons cinnamon
1 cup walnuts (optional)

instructions:

Method

Preheat oven to 180 degrees celsius (350 Fahrenheit)
Grease and line with baking paper 2 x 14cm x 22cm (5.5″ x 8.5″) bread loaf tins.
Beat eggs until they become pale in colour and fluffy in consistency.
Add the sugar, oil and vanilla. Beat until thick.
Stir in the grated zucchini
Sift the flour, baking powder, bicarbonate soda, salt and cinnamon into the wet ingredients. Fold the ingredients together.
Fold in walnuts, if using.
Pour equal amounts into the 2 tins. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to sit in tins for 5 minutes before turning out onto a baking rack to cool. Lovely to eat warm or cool.

https://www.blogger.com/blogger.g?blogID=5594554809143074718#editor/target=post;postID=5969197397001452201

Created using The Recipes Generator

.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:”;display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:”;display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic;font-size: 15px !important;font-family:Lato, sans-serif !important;}.ingredients,.instructions{line-height:1.7;clear:both;font-size: 15px !important;font-family: ‘Roboto’,’Open Sans’, Lato, sans-serif;}.ingredients *, .instructions * { font-size: inherit !important; font-family: inherit !important; }.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.print-options {display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:”;display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}function printDiv(a,printOption){if(printOption === ‘printWithOptions’ || printOption === ‘printWithImage’) {document.querySelector(‘.print-options’).className=’print-options’;}var b=document.getElementById(a);newWin=window.open(”,’printwin’);var c=newWin.document.createElement(‘style’);c.innerHTML=’html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}’;if(printOption === ‘printWithImage’) {c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’);}newWin.document.getElementsByTagName(‘head’)[0].appendChild(c);newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML;newWin.print();}

The sugar content is quite high (though, remember you are making two loaves, not one) and I can imagine that you can substitute or even just reduce the amount, as it is quite sweet anyway.
I hope you enjoy the recipe!

Easy flat bread recipe

by Kelly 11 Comments

When I need bread in a hurry, I make flat bread! It is quick, cheap, easy, and means I can have fresh bread in under an hour. I often serve it as a wrap with salad, meat, dip, falafels – whatever, it’s all good! And if you have leftovers, the next day you can toast it into healthy chips for dip or use it as a pizza base.

Ingredients:

4 cups plain, unbleached flour

2.5 teaspoons yeast

1 teaspoon salt

350 – 450ml warm water

Place dry ingredients into a large bowl and mix. Make a well in the middle and add the water, about half at first and increase as you need to. You may not need all the water – it depends on your climate and the dryness of your flour. You want a very moist, but not sloppy dough. Mix until the dough comes together and there are no dry spots remaining.

Turn the dough onto a floured surface and knead for a couple of minutes, until the dough is soft and supple. Flour or oil the bottom of the bowl and place the dough back in. Cover with a clean tea towel.

Allow to rise for approximately 45 minutes to 1 hour or until doubled in size. Once again, this time will vary according to your climate.

Once the dough has risen, cut off lumps of dough about as large as the palm of your hand.

On a well floured surface, flatten the dough first with the palm of your hand, turning it over the coat both sides with flour.

Now roll the dough out until you have a round that will fit in your pan and is quite thin, but not too thin to pick up and transfer to the pan. (I just pick it up with my hands).

Place the round into a preheated, very hot non stick frypan. Do not add an oil – we want a dry fry.

When the surface of the round begins to bubble and puff, turn over to cook the other side. It only takes a minute or two on each side. You may have to adjust the heat as you go to ensure the bread cooks quickly but doesn’t burn. Every few rounds, you may wish to quickly wipe out the surface of the frypan with wet paper towel or a damp cloth as flour can accumulate and start to burn.

Stack your bread rounds on a plate and cover with a clean towel until ready to use.

My kids love to eat them fresh out of the pan, smothered with butter! If I can keep them out of the kitchen for long enough, I often serve this bread with homemade hommus or labneh.

I would love to do a video to accompany this flat bread recipe sometime, would that interest you? Let me know!

Easy, frugal, bread, onion and tomato bake

by Kelly 1 Comment

This is such an easy and economical dish and had the added bonus of using up some ingredients that might be past their best.

There is no need to be exact with quantities either, it’s that sort of dish.

I started with some thick slices of homemade bread that was slightly stale and buttered each slice lightly. Cut into cubes.

I chopped 1/2 a red onion.

I chopped roughly 10 tomatoes that were getting a bit old but still perfectly useable.

All this goes into a bowl together and drizzled with some olive oil. Sprinkle with garlic salt if desired and season with pepper.

I tipped all this into a baking dish and sprinkled with a little parmesan, then grated tasty cheese.

Pop into a hot oven (about 180 degrees C or 350 F) until golden brown on top.

Serve!

Easy Cheese and Bacon Scrolls (Better than the Bakery!)

by Kelly 20 Comments

If you love soft, fluffy scrolls packed with melted cheese and crispy bacon, you’re going to love this easy cheese and bacon scrolls recipe. These savoury scrolls are perfect for lunchboxes, picnics, or a hearty afternoon snack—and yes, they taste even better than the ones from the bakery!

These homemade scrolls are made from a soft yeast dough, rolled up with layers of cheese and bacon, and baked until golden and bubbling. They’re simple to make, freeze beautifully, and are always a family favourite.

This recipe was born after my husband came home raving about a fancy bakery scroll—only to say that mine were even better! Flattered and inspired, I created this version, and they’ve been a hit ever since.

Why You’ll Love This Recipe

✅ Better than bakery scrolls – soft, cheesy, and full of flavour and no preservatives or weird stuff!
✅ Freezer-friendly – perfect for make-ahead lunches or snacks
✅ Kid-approved – great for lunchboxes or after-school bites
✅ Customisable – try adding herbs, different cheeses, or even a pizza version

Ingredients You’ll Need

Plain flour (or strong bread flour)
Yeast
Bacon (diced)
Cheese (cheddar or tasty cheese works well and parmesan adds extra flavor)
Butter or oil
Milk or water (depending on your preference)

Tips for the Best Cheese and Bacon Scrolls

Roll the dough tightly for defined swirls and even baking.
For a golden crust, brush the tops with a little milk or egg wash before baking.
Freeze in zip-lock bags once cooled and reheat in the oven or air fryer.
These are absolutely delicious when eaten warm

Storage and Freezing

Store scrolls in an airtight container for up to 2 days (they’re best fresh!) If eating the next day, rewarm the scrolls in the microwave or oven to soften them up.
Freeze for up to 3 months.

Cheese and Bacon Scrolls

Print Recipe Pin Recipe

Ingredients Method

Ingredients

800 grams White Bread Flour
1 tablespoon Dry Instant Yeast
2 tablespoons White sugar or raw honey
2 tsp Salt
3 tablespoons Vegetable oil or butter
2 cups Warm water
50 grams melted butter
6 rashers Bacon, chopped
100 grams Grated tasty cheddar cheese
35 grams Parmesan cheese

Method

Mix all dry dough ingredients and using the dough hook on your mixer, run on low for 5 minutes. If you don't have a mixer, mix ingredients with a wooden spoon and knead for 5 minutes.
Place into an oiled bowl and cover with plastic wrap. Leave for about an hour to rise.
Preheat oven to 220 degrees (C).
When risen, roll out dough in a rectangle (approx 45 x 35cm) on an oiled bench. Brush liberally with melted butter, sprinkle evenly with cheeses and bacon.
Roll up the dough from short end to short end. Push each end in with your fingers. Cut the roll into slices with a bread knife. Each slice should be about 3cm in width. Place the pieces, cut side up in a tray lined with baking paper. Sit each slice next to another with a little space for spreading. Brush with any remaining butter and allow to sit for 10 minutes.
Bake in oven until golden brown (approx. 20 - 30 minutes)
Turn out onto a cooling rack. They're really delicious when eaten warm!

More Savoury Baking Recipes You’ll Love:

Over to You!

Whether you’re making these easy cheese and bacon scrolls for the family, lunchboxes, or just because you’re craving something warm and satisfying, this yummy recipe is sure to become a regular in your baking rotation. Give it a go—and let me know how yours turn out in the comments below 👇

Happy Baking!

Easy Homemade Healthy Chocolate (3 Ingredients!)

by Kelly 1 Comment

Looking for a quick, clean, and delicious chocolate fix? This 3-ingredient healthy chocolate recipe is rich, satisfying, and made with simple pantry staples. It’s naturally sweetened, dairy-free, and perfect for anyone trying to reduce refined sugar without giving up dessert.

You get to choose exactly what goes into your healthy chocolate without having to read a label to find hidden nasties!

This recipe will literally take you 5 minutes and provides you with a whole batch to last.

And here’s another reason to make your own: the price of dark chocolate has more than doubled in the past couple of years! By making it at home, you not only control the ingredients—you also save money.

Whether you follow a clean eating lifestyle or just want a healthier sweet treat, this version of homemade chocolate is a must-try.

✨ Ingredients:

3 tablespoons virgin organic, cold-pressed coconut oil
1 – 2 tablespoons (according to taste) unsweetened cocoa powder
2 teaspoons raw honey
2 teaspoons desiccated coconut (optional for texture and added flavor)

👩‍🍳 Instructions:

In a small saucepan or microwave-safe bowl, gently melt the coconut oil and honey together, stirring to combine thoroughly.
Stir in the cocoa powder until smooth and fully incorporated.
Add the desiccated coconut (if using) and mix well.
Pour the mixture into chocolate moulds.
No moulds? Use a small, lined container with sides—once set, simply cut into bite-sized chunks.
Place in the freezer until completely set (around 20–30 minutes).
Unmould and store in an airtight container in the fridge or freezer.
Tip: I like to keep mine in the freezer so I can grab one in the evening when my tastebuds are crying out for something sweet!

💰 Budget Bonus:

A block of dark chocolate can now cost upwards of $8 😳 —making your own with pantry ingredients is not only healthier, but also more affordable.

*This post contains affiliate links. For further information, please see my disclosure policy.

📝 Notes:

Customize your chocolate by adding a sprinkle of sea salt, chopped nuts, or a drop of natural peppermint or orange extract.
These chocolates melt quickly at room temperature if it’s warm enough —best kept cold until you’re ready to indulge.

Would you like this recipe as a printable recipe card? Simply click the link and download 😀

Homemade Healthy Chocolate Recipe Card

Cornflake slice recipe (very,very easy!)

by Kelly 10 Comments

Mother in Law’s recipes are great – these ladies who cooked on wood stoves (and my MIL still does) and fed the hungry hoards (my MIL had 10 little ones to feed) really knew what they were doing.

We “modern” homemakers can learn so much from their ways. This corn flake slice recipe is from my Mum in law 🙂

Another aspect of older recipes that I love is they were built around ingredients every Aussie housewife would have in the pantry – no special shopping trip for fancy ingredients.

You may not have Corn Flakes in your pantry but they are readily available and one of the more affordable cereals.

Corn Flake Slice (very, very easy!)

Print Recipe Pin Recipe

Ingredients Method

Ingredients

125 grams butter
1 tablespoon honey
1 cup rolled oats
1/2 cup white sugar
1 cup cornflakes
1 cup desiccated coconut

Method

Preheat oven to a moderate (around 180 degrees celsius or 170 fan forced).
Melt butter and honey together.
Add to mixed dry ingredients.
Place in a shallow slice tin, press to even and flatten out a little.
Bake in the oven until golden brown (about 15 minutes) and leave in tin to cool.
Turn out and cut into squares.

Easy?

*Affiliate link

Corn flake cookies

by Kelly 4 Comments

2 cups sifted flour
1/2 teaspoon baking powder
250g butter
1 cup sugar
2 eggs
1 teaspoon vanilla essence
1 & 1/2 cups Corn flakes

Preheat oven to 180 degrees (C). Sift together flour & baking powder. Beat butter & sugar together until light and fluffy. Add eggs & vanilla, beat well. Add sifted dry ingredients & corn flakes, mix well for about 2 minutes. Drop by tablespoon onto ungreased baking sheets. Bake for 10 minutes or until slightly browned.