I found this recipe on a forum on the internet, my kids love chocolate yogos so it was very exciting to find I could make the same thing at home

Chocolate ‘Yogo’ Recipe

40g cocoa powder
40g cornflour
120g sugar
800ml milk

Sift the dry ingredients together.
Mix dry ingredients with 300ml of the milk.
Heat the remaining 500ml of the milk in a saucepan until you hear it get hot – you know, that dangerous ‘I’m about to boil over’ sound!

Pour the chocolatey milk into the hot milk and whisk until the mixture thickens. By this I do mean WHISK, no stirring with a spoon or fork, otherwise you will get little lumps that won’t please the kids!

Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.

1 1/4 cups chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 1/2 cups instant brown rice
1 tbsp. cornstarch
1/2 cup water
2 cups frozen vegetables (broccoli, red peppers, bamboo shoots, & mushrooms)

Bring broth, soy sauce, ginger and garlic powder to a boil.
Stir in rice. Reduce heat, cover. Simmer for 5 minutes.
Meanwhile, mix cornstarch with water.
Add to rice along with vegetables.
Bring to a boil to thicken.
Remove from heat and let stand 5 minutes.

Makes 4 servings.

350g softened unsalted butter
350g caster sugar
6 eggs
250ml milk
350g self-raising flour
2 tsp natural vanilla extract

Preheat oven to 180 degrees celsius . Line a 24 hole muffin tin with paper paper patty cases. Beat softened butter caster sugar in mixing bowl until pale and creamy. Add eggs, milk and vanilla extract. Stir to combine, then fold in sifted flour. Spoon into patty cases and bake for 15-20 minutes, or until golden and firm. Transfer to wire rack to cool.

1 can sweetened condensed milk
225 gram chocolate
80 chopped macadamia nuts

Method:

Heat milk until warm
Add chocolate broken into pieces
Melt chocolate
Place in a shallow cake tin
Sprinkle nuts on top
Set in fridge

500 gm (1 pound) beef mince (ground beef)
1 onion, chopped
2 cloves garlic, chopped finely
3 carrots chopped into small cubes
1 red capsicum (red pepper) chopped small
1/4 teaspoon ground chilli
1 tin diced tomatoes (about 500 gm or 1 pound size)
1 tin cream of tomato soup (about 500 gm or 1 pound size)
1 tin red kidney beans (about 500 gm or 1 pound size)
Salt and pepper to taste
1 large packet corn chips
Grated cheese to sprinkle on top
Sour cream (optional)

Place first six ingredients in a saucepan, cook for 15 minutes,
stirring frequently to split up any lumps of meat.
Add tomatoes and cook for 15 minutes without the lid on the pan.
Stir frequently.
Add tomato soup and drained beans.
Cook for 5 minutes until heated through.

To serve: Place a large handful of corn chips in each bowl, spoon beef and vegetable mixture on top. Add another large handful of corn chips and sprinkle on a handful of grated cheese. Top with sour cream if liked.

Serves 4.

500g (1lb) minced beef
1 small onion, chopped
2 cloves garlic, chopped
salt and pepper
1 can diced tomatoes
1 can red kidney beans
1 teaspoon Worcestershire sauce
1 tablespoon chili powder

Sauté onions over medium heat in non-stick pan or in a touch of oil. Add beef and garlic and brown well. Add salt and pepper while beef is cooking.

Drain off any excess fat after frying meat. Add canned tomatoes, kidney beans and seasonings. Mix well, cover and cook for 1 hour over medium low heat. Adjust seasonings to your taste.

6 Tortilla Wraps
300g chicken tenderloins
6 tblsp taco sauce
lettuce, shredded
2 tomatoes, diced
2 cups cheese, grated
1/2 packet taco seasoning
oil for frying

Sprinkle taco seasoning onto the chicken.
Heat oil in pan and saute chicken until cooked.
Add taco sauce and heat gently for a minute.
Place lettuce, tomatoes, chicken mixture and grated cheese in the centre of the top half of the tortilla.
Fold the bottom half up and then fold over the sides.

500g (1lb) minced beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 Tabs plain flour
1 1/2 cups water
1/4 cup white vinegar
3 Tabs soy sauce

In a medium bowl, combine the beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball sized balls.
In a large pan gently brown the meatballs and set aside.

In a large saucepan, combine the brown sugar, flour, water, vinegar and soy sauce. Mix well.

Add the meatballs and bring to the boil. Reduce the heat and simmer, stirring often for 30 minutes.

Base & Top:
2 packets lattice-shaped biscuits

Filling:
115g cream cheese
115g butter
1/2 castor sugar
1 teaspoon vanilla essence
2 teaspoons lemon juice
2 teaspoons gelatine, dissolved in 1/4 cup hot water and cooled

Base:

Line a 28x18c slice tray with foil. Arrange 12 of the biscuits, sugar side down, in the tray to cover base. Set aside.

Filling:

Beat cream cheese, butter and sugar until well combined. Add vanilla, lemon juice, gelatine and water mixture.
Pour mixture over biscuits in tray… top with more lattice biscuits, sugar side up, and press down lightly. Chill until firm. Cut into sections.

Base:
4 Weet-Bix
1 cup self-raising flour
1/2 cup brown sugar
125g copha (melted)

Topping:
3/4 cup water
1 cup sugar
1 tablespoon gelatine
Toasted coconut

To prepare base:

Combine crushed Weet-Bix, flour and sugar in a bowl. Add copha and stir until well mixed.
Press mixture into a 18x28cm slice tray. Bake in a slow oven, 150C for 20 minutes. Cool.

To prepare the topping:

Place water in a small saucepan. Add sugar and gelatine. Stir over low heat until dissolved. Boil for three minutes. Remove from heat. Cool.
Beat mixture until thick and white and spread over biscuit base. Decorate with toasted coconut.
Chill until set and cut into squares.