Category: Nibblies

Cobb Loaf Dip with Bacon & Cheese


bacon and cheese cob loaf








This is another variation of the good old cobb loaf dip.  I am not sure where this one came from, but it’s just as yummy as the other cobb loaf dips

Cobb Loaf Dip with Spinach.


Spinach Cob Loaf









This is a recipe I have adapted from a recipe taken from the Moranbah State Pre School Family Recipe book published in 1992.

Cobb Loaf Dip


cob loaf










Stolen from someone who stole it from someone else.  Actually I think this recipe came from a teacher I used to work with in another lifetime!!  There are several other fillings you can substitute which are all yummy as well.


Shazza’s Pigs in a Blanket

Spring Rolls

Source & History

I can’t remember where I found this (on the internet somewhere, I would guess). I just remember that I tried a few versions before I settled on this one as the preferred option.


  • This recipe makes the larger version of a spring roll. If you want them smaller, cut the wrappers to a suitable size and go from there. You might want to reduce the baking time for the smaller version.
  • If you want other vegetables (capsicum, celery, cauliflower, or broccoli, for example) just add them to the mixture. You could make vegetable ones if you wanted to or you could add cooked prawns to the meat mixture if you wanted to.
  • Keep these in the freezer, uncooked, until someone wants a snack. I separate layers in the storage container with baking paper (I love that stuff!)

Mini Quiches

Source & History

This might be the closest to an ‘original’ recipe that I contribute to this collection. I wanted to make little one-bite quiches and couldn’t find a recipe that did exactly what I wanted, so after a few sessions of trial-and-error, this is what I came up with. We have these on Christmas Eve every year along with Sausage Rolls and pies.


  • Your egg mixture should resemble one that you would use for scrambled eggs or French toast.
  • I put only a little salt in the egg mixture (because I’mm using bacon which is already salty) and lots of freshly ground pepper
  • I have been using the puff pastry sheets with lower fat content for the last few years (and low fat cheese).
  • I always use short-cut bacon to reduce fat content.
  • The pan I use has holes with an upper diameter of 6cm.
  • I freeze these after they are cooked and just warm them up when I want them, however they are nicer freshly cooked. I haven’t figured out how to freeze them uncooked – you’d need to freeze them in the baking trays and then take them out after they were frozen to store them (unless you have lots of room in your freezer).


Sausage Rolls

Source & History

This is from the Women’s Weekly’s Cooking Class Cookbook. I usually make these once a year – at Christmas. We have sausage rolls, pies & mini quiches for dinner on Christmas Eve.


  • I usually double this and use the packaged sausage mince from the supermarket.
  • The last few years I have been using the lower fat version of the puff pastry (no one has complained).

Beef Satays

Source & History

Found this in some recipe book that I have since lost. They are really nice…no matter what meat you use.


  • The recipe was for beef but I have used chicken breast fillets, thigh fillets, and prawns and they all turn out great.
  • It’s up to you whether you marinade the meat, then thread on the skewers or thread on skewers and then marinade. I have done it both ways. It’s easier to thread first, then you aren’t searching in the marinade for pieces of meat to thread on a skewer. It also wets the bamboo before you BBQ and prevents burning.