3 cups chocolate chips (Milk or dark chocolate)
400g (14 oz.) can sweetened condensed milk
1 tsp. vanilla essence
1 Tbsp. butter, unsalted
Prepare an 8X8 Pan by greasing and lining it with baking paper
Place all the ingredients in a slow cooker.
Turn the slow cooker to low and leave the lid off.
Cook for one hour, stirring every 15-30 minutes.
Once done, pour into the lined tin.
Place in the fridge for at least 2 hours.
Once set cut into squares and enjoy!
¾ cups long-grain white rice
4 cups milk
½ cup sugar
1 cinnamon stick
1 tsp. vanilla bean or extract
2 Tbsp. butter
Firstly, rinse the rice under cold water.
In the slow cooker, add all the ingredients and mix until sugar is dissolved.
Cover & cook on high for 2 ½ to 3 hours or until the rice is cooked and is creamy.
500g (1 pound) ground beef
1 onion, diced
1 tsp. crushed garlic
1 green or red bell pepper
1 packet (30g/1 oz.) taco seasoning
375g (13 Oz.) enchilada sauce
8-10 corn tortillas
3 cups cheddar cheese
In a frypan over medium heat, brown the ground beef, onion, and garlic. Once slightly browned, drain any excess fluid and add the taco seasoning. Cook for a further 1-2 minutes.
Lightly spray a slow cooker with oil. Add about ¼ cup of the enchilada sauce to the bottom of the slow cooker.
Add 2 tortillas on top of the sauce. Now layer as followed: 1/3 beef mix, 1/3 diced bell pepper, 4 Tbsp. enchilada sauce, 3/4 cup cheese, 2 tortillas and repeat until you run out of chili mix. Finish with tortillas on the top and any of the remaining cheese. You should get 2-3 layers depending on the slow cooker size.
Cook on low for 4-6 hours.
Allow to stand for 5 minutes before serving.