With so many talented and passionate cooks in our guild, a need for a place to share recipes has arose. Here you'll find instructions on everything from cakes to cookies, soups to entrees. Just send your recipes to Cheles and share it with your guild mates. Please remember that all recipes need to stay within TNTs rules and guidelines. Happy cooking!



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The Grey Charter's Kitchen Staff
Corbin 23
Tweak 5
Nayner 4
Linda 3
Mina 3
Cheles 2
Anna 1
Darcy 3
BJ 1
Lex 1


Trophies

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20+ Recipes






Deviled Eggs

Tweak

Ingredients

Paprika powder
Hard Boiled eggs (I used about 9 last time with this recipe)
1/2 tsp mustard
1/4 tsp salt
dash pepper3 tbs mayo or miracle whip (I use miracle whip)
1+1/2 tsp vinegar
1/2 tsp worchestershire sauce
2 dashes garlic powder
1/2 tsp dill weed

Directions

Peel and cut hard boiled eggs in half, remove the yolks and add to bowl with all other ingredients(Except paprika powder) and mix throughly. Add more dill weed and mustard to taste. With 9 eggs I added more mustard to make sure yolks were moist. (Just used yellow)

Add back to tops of egg white halves and then sprinkle Paprika powder over and serve!

Guacamole

Nayner

Ingredients

4 ripe avocados (should be soft)
1/2 cup diced green chiles any temp. I use mild
1/4 cup sour cream
1 lime or 1/8 - 1/4 of a cup of lime juice as needed
1/4 cup diced or grated onion_ s)
1/4 tsp minced garlic
Salt as needed
Optional additions: 1/2 cup bacon crumbles, 1/2 cup diced tomatoes

Directions

1. Open all four avocados carefully, and remove pit. Scoop out the avocado into mixing bowl. Mash with potato masher or fork.

2. Add chiles, onions_ garlic, and stir. Fold in sour cream and optional ingredients. Add lime juice to taste. It sharpens the flavor, also lemon is a good substitute.

3. Taste, and add salt if needed. Refrigerate for one hour before serving.

Jalepeno Poppers

Tweak

Ingredients

Jalepenos
Cream cheese
Bacon
Toothpicks

Directions

Hollow out, or half and hollow out, Jalepenos fill with cream cheese, wrap with bacon, use tooth picks to hold bacon in place.

Grill if you like or bake in oven 375 degrees about 20 minutes maybe a bit more depending on size and how you like your bacon.

* Cook's Note
-Lowering the heat (350 degrees) and cooking a little longer might help to crisp bacon without cream cheese bubbling over. (Important if oven runs hot)

Marina's Party Dip

Mina

Ingredients

250 g Herb Philadelphia Cream Cheese
500g Crème Fraîche (with herbs and/or garlic)
1 Medium sized onion_ finely chopped
2 Bundles fresh chives, chopped
Salt and freshly ground pepper to taste

Directions

Mix all ingredients in a large bowl.

Portion out into smaller bowls for dipping and place where everyone can reach at least one. Suits original flavour Pringles best. Serves 6.

* Cook's Note
As long as you always have double the crème fraîche to philly ratio it will be ideal consistency for dipping.

Spicy Stuffed Mushrooms

Beans

These are a scrummy addition to any meal, we tend to eat them as a starter but you can serve them as a side if you want!

Ingredients

Large field Mushrooms (I use 6 for the two of us, but you can make as many or as few as you like)
Dried chili flakes
Fresh Parsley
2 tbsp of chopped pine kernels 50g of pecorino cheese (freshly grated)
5 tbsp of fresh breadcrumbs
2 cloves of garlic
a drizzle of Extra V olive oil

Directions

1. Preheat your oven to 180 degrees C. Remove the mushroom's stalks carefully and chop them into small pieces. Put them into a large bowl with all the rest of your ingredients and combine well. I have not added measurements for most because, for example, you can determine how much chili flakes to use based on how hot you want them to be. Season you mixture with salt.

2.Place your mushrooms on a baking tray and spoon the mixture into the middle of them. Bake for about 15 minutes, and enjoy! :D

Throw-Together Eggrolls

Tweak

Ingredients

Small bag of shredded cole slaw mix
1/2 lb. to 1 lb. of hamburger meat*
1-2 Eggs
1-2 handfuls of Brown Sugar
Egg Roll Wrappers*

Directions

In a large bowl put in the bag of cole slaw mix and break up any super large pieces or toss them out, you want the smaller shreds.

Cook your meat, brown and drain any fat and cool in pan a bit then in a collander or even in the pan cooked in run some cool water over after done to cool the meat even more and a little faster.

Toss meat (Or sub) in with cole slaw mix in the bowl. add about 1 to 2 handfulls of brown sugar and 1 to 2 eggs and mix generously.

Put small amounts of mix on egg roll wrapper, fold, and roll. Wet edges to seal and then you will need to fry in a deep fryer or a pan of oil so that the egg cooks inside the mix.

* Cook's Note
-Meat choice is your preference. You can even use a meat substitute or lentils if you would like.

-Egg roll wrappers are usually found near or in the veggie section of stores by the salad mixes.

-You can try other ingredients to your own liking to make the rolls more spicy and less sweet.

Cannoli Dip

Darcy

Ingredients

2 cups ricotta cheese
8 ounces Cream Cheese
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 cup mini chocolate chip

Directions

Mix together. Serve with graham crackers regular or chocolate.




Easy Vegetarian Black Bean Soup

Nayner

Ingredients

(2) 1 lb cans of plain black beans
(2) 16 oz Jars of favorite salsa (I use chunky mild)
(2) Packages of Taco seasoning -or- 2 tbsp ground C umin 2 tbsp onion powder 3 tsp salt 2 tsp black pepper
Optional Ingredients: Frozen corn or other vegetables.

Directions

1. Using a large stock pan, pour both jars of salsa and 1 package of seasoning mix. (If you are using your own spices, reserve half). Bring the salsa and seasonings to a simmer on medium flame, slowly add both cans of beans. The beans do not need to be drained. Stir ingredients and bring to simmer once more.

2. Once the mixture is bubbling a bit, add two cans worth of water, or until beans are covered by at least 2". Lower flame to medium low, stirring occasionally until soup comes to a boil. Once the soup is boiling, add any extra ingredients such as frozen corn or other veggies.

3. Scoop out 2 cups of beans, and smash them with a fork in a separate bowl until they become a paste. To this paste add the rest of the seasonings, and slowly stir them into the pan. If you wish to have a thicker consistency, corn starch mixed with hot liquid will help to thicken it.

4. Simmer for 15 more minutes and serve.

* Cook's Note
This soup is made for a large family, so it can easily be cut in half, or even frozen for up to two months. Also, you can easily convert this to a more carnivorous version by browning any type of ground meat first, then following the original recipe.

Grandma's Potato Salad

Tweak

Ingredients

Potatoes
Mircle Whip or Mayonaise
Green Olives with Pimentos
Eggs
Onions_ which ever kind you like
*Optional Add-ins*
Bacon, bacon bits, celery, or other items to taste.

Directions

Hard boil eggs and boil or roast the potatoes
Chop into chunks along with onion and throw all in a bowl with the olives and add miracle whip and mix until everything is coated.
You can add bacon or bacon bits or celery if you like or add your own ingredients like ham or cheese.

Tom Kha Gai (Thai Coconut Chicken Soup)

BJ

Ingredients

3 cups (24 fluid ounces) sodium-free chicken stock
1 lb boneless, skinless chicken tops, cut into bite size pieces across the grain
½ lb (8ounces) fresh or canned straw mushrooms (drained) One stalk lemongrass
5-6 fresh bird's eye chilies (more or less depending on your heat preference)
2-inch piece of fresh galangal, sliced thinly crosswise
4-5 fresh kaffir lime leaves
4-5 limes
¼ cup fish sauce (but have more ready)
½ cup fresh cilantro leaves
1½ cups (12 fluid ounces) full-fat coconut milk

Directions

First, concentrate the stock. Put the chicken stock in a wide and shallow saucepan (to ensure fast evaporation), bring it to a boil, and reduce it over medium-high heat until the liquid measures half its original volume. [If you have access to very, very good chicken bouillon granules which are not all about salt and very little flavor, by all means, dilute double the amount you normally use in 1½ cups of plain water and use that in place of the concentrated chicken stock.].

Halve (or quarter) the straw mushrooms into bite-sized pieces; set aside. [You can also use white button, cremini, and oyster mushrooms. Any meaty, mild-flavored mushrooms will do. Portobello mushrooms are fine flavor- and texture-wise, but even with the gills carefully scraped off they still turn the broth into an unappetizing shade of gray. Do not use shiitake; the flavor is way too strong for this. Also, I would never use any kind of dried mushrooms which will change the flavor profile of this dish quite drastically, and not in a good way.]

Cut the lemongrass stalk into 1-inch pieces and smash them with the side of a large Chinese cleaver, a pestle, or any heavy object lying around in the house; set aside. Do to the chilies what you just did to the lemongrass; set aside.

Remove the stems and the tough veins that run through the middle from the kaffir lime leaves, and tear them up into small pieces. You can also bruise them a little. Set aside.

Juice 2 limes; set aside. (You may need more; you may not. It's better to have more than you need than not enough.)

Put the coconut milk into a 4-quart pot, followed by concentrated chicken stock, kaffir lime leaves, lemongrass pieces, and galangal slices.

Bring the mixture slowly to between 160° and 180°F (slightly below a simmer), allowing the herbs to infuse the liquid for about a minute.

Keeping the temperature steady, add the mushrooms and the chicken to the liquid; adjust the heat to maintain the temperature. The liquid should never at any point come to a rapid boil. Don't worry; at 160°-180°F, your chicken will be thoroughly cooked.

Stir gently to ensure that the chicken is evenly cooked. (If you want more liquid, add more plain water or unconcentrated broth.) Once the chicken is cooked through, throw in the smashed chilies and remove the pot from heat immediately.

Add the juice of 2 limes and the fish sauce to the pot, stir, and taste. Add more lime juice and fish sauce, if necessary. The soup should be predominantly sour, followed by salty. The sweetness comes from natural sugar in the coconut milk.

Stir in the cilantro leaves and serve your tom kha gai with steamed jasmine rice as an entree.

*This soup is a bit time consuming, but if you like a bit of spice and a bit of citrus, this is a perfect combo and SO worth the effort.




Dark Chocolate Raspberry Oatmeal Banana Bread

Anna

Ingredients

About 3 cups oatmeal

Other ingredients:

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup dark brown sugar
1 teaspoon pure vanilla extract
2 egg whites
1 cup smashed raspberries
1/2 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.

2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.

3. Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.

4. In a separate large bowl, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.

5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. If using individual small loaf pans, 28-30 minutes should do. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.

Nana's Bread - French Rolls

Corbin

Ingredients

2 cups of warm water (16 ounces)
2 packets dried active yeast (7 g per package)
5-6 cups of flour
1/2 cup sugar for dinner rolls (1 cup sugar for sweet bread)
2 palm thingies of salt for dinner rolls (1 palm thingie for sweet bread)
1 egg
1/4 cup butter melted (125 grams)

Directions

Place warm water in a large mixing bowl. Sprinkle yeast over water. sprinkle 1/2 teaspoon sugar on top of yeast to feed yeast. Set aside for five minutes. When yeast is "frothy" looking add sugar, egg and salt mixing well. Add 24 grams of flour and mix well. Then add remaining flour in small amounts until soft dough forms.

Knead dough for about 10 minutes, place back in bowl, cover and set in warm area to rise.

When dough is doubled in size, knead again for five minutes, working the air out of the dough carefully. Melt 1/4 pound of butter in microwave and pour into 13inch by 9 inch cake pan. Pinch off golf ball size dough pieces and roll them into cylindrical shapes (think link sausage). Roll in butter in bottom of cake pan and make two rows of tight packed rolls side by side down length of pan. About 12 rolls per row depending on size. Cover with clean cloth and set back in warm area to rise.

When rolls are doubled in size, place in preheated 400 degrees F (200 degrees Celcius) for 30 minutes or until tops of rolls are golden brown.

Remove from oven, brush tops of rolls with melted butter.

* Cook's Note
I made this gluten-free with Tom Sawyer Gluten Free Flour.

Strawberry Bread

Cheles

Ingredients

3 cups All-Purpose Flour
2 cups granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. baking soda
2 cups frozen strawberries, thawed
1 1/4 cup vegetable oil
4 eggs, well beaten
1 cup chopped pecans

Directions

Preheat oven to 325 degrees. Butter and flour 3 loaf pans.
In large bowl, combine flour, sugar, salt, cinnamon, and baking soda. Add other ingredients and mix well.
Divide evenly between the 3 loaf pans and bake for 45 minutes or until knife inserted in center comes out clean.

* Cook's Note
-Once cooled, you can wrap these up and freeze them for a couple of months.

Biscuit Recipe

Corbin

Ingredients

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

Directions

Preheat oven to 425° F. Mix dry ingredients with butter until crumbly. Add milk, stir lightly with fork until all ingredients moistened. Spread into 13 x 9 cake pan and bake for 10-12 minutes until golden on top. You can also use this recipe to cut out individual biscuits, just knead with fingers and press onto floured surface, cut out your biscuits and bake as above until golden brown. This is teh biscuit recipe I use under casseroles. Enjoy!




Berliner Bouletten

Mina

Ingredients

500g ground beef or pork and beef mixed, lean
2 small onions_ finely chopped
4 eggs
6 slices white bread
salt and pepper to taste
2 cloves finely chopped garlic (optional.)
breadcrumbs
butter

(Garlic and egg and breadcrumbs are NOT part of the traditional recipe, but it's how we like them.)

Directions

Place together in one large bowl the meat, 2 of the eggs, the onions and the garlic.

Taking two slices at a time, run the bread under a tap and soak with water then squeeze out as much moister as you can before adding to the bowl.

Thoroughly mix ingredients, kneeding the bread to make sure there are no large lumps. Add salt and pepper to taste.

Taking as much as will fit into the palm of your hand at one time, make meat patties. The size is really up to you but the smaller they are the more egg and breadcrumbing you have to do and the faster they'll cook

Heat butter in a large pan to completey cover the bottom of the pan.

Beat remaining 2 eggs in shallow bowl. Place breadcrumbs in 2nd shallow bowl. Individually egg and breadcrumb each pattie all over and place in pan on medium heat. Turn after 5 mins or when golden brown. Keep turning as necessary till both sides are a nice dark brown, should take no more than 20 mins. Add more butter at each turning.

Serve hot with mashed potatoes and veggies.

Serve cold with potato salad.

We do both with one batch. Have half for dinner one evening and eat the other half cold during the next day :P

*Interesting Information
Frikadellen is a more formal term for "Fleischkloesschen" (meat balls). They are also known as "Bouletten" in Berlin. Frikadellen are made out of ground meat, usually half and half, with an egg and soaked bread bun added. They are fried in fat until the crust turns golden brown. You get them at fast food stalls, usually with ketchup or mustard.

Chicken Ala CanCan

Donna

Ingredients

1 can cream of chicken soup
1 can cream of celery soup
1 cup of MINUTE RICE
1 can diced chicken
1 soup can of milk
French's Dried Onions_ for topping)

Directions

Mix all ingredients together in a large bowl. Place in greased casserole dish. Sprinkle dried onions on top.

Bake at 350 degrees for 35 minutes.

* Cook's Note
-You have to use MINUTE rice. Regular rice does not work!

-To spice it up, add your favorite chips or cheese to the dried onions_

Easy Salsa Chicken

Tweak

Ingredients

Chunky Salsa
Brown Sugar
Boneless Chicken Pieces

Directions

1. In a loaf pan add about a half inch of salsa, sprinkle a thin layer of brown sugar*, layer of chicken, more brown sugar, another layer of salsa. There should be about an inch between the last layer of salsa and the top of the pan. Cover with tin foil and poke a few holes. Bake in the oven at 350 degrees for 1 1/2 to 2 hours. Make sure chicken is done before removing. Great with white rice.

* Cook's Note
-You can roll the chicken in brown sugar instead of layering it, if you choose.

Japanese Chicken Wings

Linda

Ingredients

3 lbs chicken wings
2 beaten eggs
1 cup flour
1 cup butter

Sauce

3 Tbsps. Soy Sauce
3 Tbsps. Water
1 cup white sugar
1/2 cup vinegar
1 tsp. Accent
1/2 tsp. salt

Directions

Dip wings in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Put in shallow roasting pan and pour sauce over wings. Bake at 350 degrees for about one hour and spoon sauce over wings while cooking.

Scrummy Chicken Couscous

Beans

Ingredients

6-8 chicken thighs with bone and skin still on
2 tsp. turmeric
1 tbsp. of garam masala
onion_ (half or whole depending on how much you like them)
2 cloves of garlic (can add more or less)
500ml of chicken stock
green olives (I tend to use three handfuls but again you can add as many or as few as you like)
250g Couscous

Directions

1. Put half the spices in a small bowl with a pinch of salt and roll the chicken in the spices, making sure the skin is coated in the spices. Heat the oil in a large pan and fry the chicken, skin side down, for 10 minutes until crispy and golden brown. Cook for 2 minutes on the other side, remove from pan and set to one side.

2. Fry the onions and garlic on a low heat slowly, be careful not to burn them at all. When they are ready (use your own judgement for this) stir in the rest of the spices and heat through for a minute. Pour in the chicken stock and scatter in your olives, and turn up the heat. Once you've brought the mixture to a boil, turn the heat back down to a simmer. Re-add the chicken, this time skin side up, you want it to stay scrummy and crispy, cover the pan with a lid and allow to simmer for 40 minutes.

3. After your 40 minutes are up, remove the chicken and carefully place it on a plate. Add the cous cous to the mixture, you made need to top it up with some boiling water, as long as the cous cous is covered you should be fine. Leave to stand for around 3-5 minutes.

4. To serve you can add some herbs if you like, I tend to serve it in a bowl, placing the cous cous on the bottom and then laying 2 pieces of the chicken on top of the cous cous per person. Enjoy! :)

Shepard's Pie or Cottage Pie

Mina

Ingredients

500g minced lamb (minced beef for Cottage Pie)
2 Medium-sized Onions_, chopped
6 Carrots, diced
1 Large Tin of Tomatoes (peeled)
1 Tin of Peas (or bag of frozen peas)
1kg Potatoes, peeled, boiled and mashed with butter, milk, salt and pepper
Garlic to taste (optional)
150g Mushrooms (optional)
250g Cheddar Cheese, grated

Directions

Fry off meat, shrooms, onions and garlic till meat is browned all over.

Peel, boil then mash potatoes with butter, milk, salt and pepper, careful to keep stiff.

If carrots are chopped finely enough they don't need to be par-boiled.

Mix cooked meat, shrooms, onions_ garlic, carrots, tomatoes and peas in large cassarole dish.

Add 2-3 tablespoons of Bisto gravy granuals, or other gravy thickener of choice.

Carefully spoon mashed potatos on top of meat and veg until completely covered and smooth over evenly with back of spoon.

Sprinkle grated cheddar generously over mashed potatoes.

Place in the middle of a pre-heated oven, 180°deg C for 30-40 mins, depending on how brown you'd like your cheese topping.

* Cook's Note-
I like to place a sheet of aluminium foil in the bottom of the oven just in case of any gravy spills, as I often fill the dish too full.

Simple Gnocchi Bake

Beans

Ingredients

500g of fresh gnocchi
2 garlic cloves (add more if you want it to be super garlicy)
500g of sieved tomato passata (make your own or any old jar of tomato pasta sauce will do)
handful of cherry tomatoes
handful of basil
Mini Mozzarella pearls (or one whole mozzarella ball)

Directions

1. Bring a large pan of water to the boil and cook the gnocchi to the boil. It takes about 2 minutes to cook, but use your judgement, gnocchi floats when it is ready.

2. Heat oil in a large pan and fry the garlic briefly before adding the passata, tomatoes and basil. (At this point I also add a huge handful of mushrooms but you don't need to do that if you don't wish to, I just love mushrooms!) Heat thoroughly, then remove from heat and add your gnocchi.

3. Tip the mixture into an oven-safe dish, scatter your mozzarella over the top and broil for 5 minutes until the cheese is all melted. Serve in bowls :)

Spicy Slow Cooked Chicken

Beans

Ingredients

3-4 pieces of Chicken
2 bottles of Frank's Hot Sauce
1 package of Ranch Dip Mix (optional, see cook's note)

Directions

Throw all ingredients into your crock pot and cook on low for 6 or more hours. During the last 30 minutes, remove the chicken and shred it, then add back into sauce mix and cook until done.

* Cook's Note
-Using the Ranch Dip Mix will help "cool" the sauce down while cutting some of the saltiness. You can also throw in a dollop of cream cheese if you're not into spicy foods.
-Serve in tortillas as a wrap or use in sandwiches. Also a good topping for anything you can imagine!

Stuffing

Lil

Ingredients

Rye bread...used a loaf from your local deli
1 package ground pork
1/4 cup dried cranberries
2 onions_
2 celery ribs
1 large garlic clove
Chunk of butter...original recipe said 1/2 cup
2 apples
Poultry seasoning
Thyme
Dash of nutmeg
Dash of allspice
1 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth

Directions

Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut up loaf into small cubes...lightly toast in the oven.

Chop onions and celery and mince garlic. To skillet add 6 tablespoons butter (I used less and added some olive oil to make up the difference) and cook onions_ celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.

Finely chop apples (I shredded them and the onion_ . Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, pork, vegetable mixture, parsley, broth, spices and salt and pepper to taste and press into baking dish. Dot top with remaining butter

Cover the dish with foil and bake for 45 minutes.

Uncover and bake for 15 minutes longer, or until the top is crisp and golden.

Super Nachos

Nayner

Ingredients

1-2 lbs ground beef
Taco Seasoning
Refried Beans
Shredded Cheese
Black Olives, Onions_ Tomatoes, Sour Cream

Directions

1. Brown meat and cook with taco seasoning according to package directions.
2. Mix refried beans with meat. Spread chips out on a cookie sheet and dolip the meat and bean mixture onto the chips.
3. Sprinkle with cheese and add extra toppings.
4. Bake at 350 degrees for 10 minutes and serve with sour cream and enjoy!

Quick Honey Chicken Stir-Fry

Corbin

Ingredients

1/4 C worcestershire sauce
3 tbsp honey
1 tbsp each minced garlic and fresh minced ginger
1 pound boneless, skinless chicken pieces (white meat), cut into strips (about 3-4 chicken pieces)
1 tbsp pure grapeseed oil
3 C stir-fry vegetables, such as: snow peas, pepper strips, baby corn, broccoli florets, carrot strips, sliced mushrooms, sliced onions_

Directions

In a medium bowl, mix together Worcestershire Sauce, honey, garlic and ginger. Add chicken and turn until well-coated. Cover and marinate in refrigerator for 30 minutes, turning occasionally.

Remove chicken from refrigerator, reserving marinade. In a wok or large skillet over medium-high heat, heat sesame oil. Add chicken strips and cook for 4 to 5 minutes. Add vegetables and stir-fry for 4 to 5 minutes, or until tender crisp. Add reserved marinade and continue to stir-fry for 2 to 3 minutes. Serve with hot rice.

* Cook's Note

Lightly spray measuring spoon with nonstick cooking spray before measuring the honey and it will slide right off the spoon. Substitute peanut or vegetable oil for sesame oil if desired. For a thicker sauce, dissolve 2 to 3 tsp. cornstarch in reserved marinade.

Corbin's Stolen Meatloaf Recipe

Corbin

Ingredients

2 pounds ground chuck
1 pound blue and gold sausage (or other pork sausage)
1/2 C. dry Oatmeal
1 C Ketchup
1 medium onion_ - chopped fine
2 tablespoons minced garlic
2 tsp Salt
2 tsp Pepper

Topping:
Ketchup for striping the top

Directions

Preheat oven to 350°.

Combine all ingredients, mix well. I use the paddle on my kitchen Aide to get it mixed very well. Transfer meat mixture to 13 x 9 cake pan and shape into a loaf. Stripe the top of the loaf with ketchup straight from the bottle. Cover pan with tin foil. Bake 35 - 40 minutes. Carefully remove from oven, remove tin foil, and drain excess grease if needed. Slice and serve. Enjoy!

Chicken and Noodles

Corbin

Ingredients

Prepare the meat:

1 whole chicken - giblets removed
1 tablespoon minced garlic
1 teaspoon whole black peppercorns
water to cover

Construct soup:

Prepared chicken meat and broth
2 carrots - cut in chunks
3 stocks of celery - cut in chunks
4 C. egg noodles
Jamison's chicken soup base to flavor (or to taste)

Directions

Simmer whole chicken, garlic, and peppercorns for 1 to 1 1/2 hours, or until chicken is falling off bones, in just enough water to cover carcass. Not too much as it'll thin your broth. Allow to cool, then remove meat from carcass. Tear into bite-sized pieces. Strain broth.

In large soup pot place strained broth, bite-sized meat, celery, and carrots. Season broth with Jamison's chicken soup base as desired. Bring to a boil. Add noodles. Turn down heat and simmer for 10-12 minutes until noodles are al dente. Serve over mashed potatoes or eat like soup. Enjoy!

Cheeseburger Bake Casserole

Corbin

Ingredients

3 pounds ground chuck
1 medium onion_ diced
2 tablespoon minced garlic
2 cans condensed Fiesta Cheese soup
1 can pre-made biscuits - or see my quick biscuit recipe (located in Bread Section)
2 cups shredded cheddar cheese

Directions

Preheat oven to 425°F. Brown meat in a skillet with garlic and onion over medium heat, then drain. In a bowl combine soup with drained meat mixture, stirring well. If using canned biscuits, spread them over the bottom of a 13 x 9 pan, pressing them out to cover the entire bottom. If using biscuit dough, mix and press the dough into pan to cover bottom. Make your biscuit dough after browning your meat. Spoon meat mixture over biscuit dough. Spread shredded cheese evenly over top of meat mixture. Bake for 40-45 minutes, the shredded cheese will be browned and bubbly. Enjoy!

Slow Cooker Italian Chicken and Potatoes

Corbin

Ingredients

4 potatoes - peeled, diced
1 bell pepper - seed/center removed, chopped
3-4 chicken chests (laughs at TNT) boneless, skinless
1 C. spicy Italian salad dressing (or non-spicy variety works as well)
1/2 tsp dried oregano
1/2 teaspoon pepper

Directions

Put the potatoes and peppers, and 1/2 the salad dressing in your crockpot. Put in the chicken. Drizzle the rest of the dressing over the chicken. Add oregano and pepper. Cover slow cooker and cook on low 6-8 hours or until potatoes are tender and chicken is done. Enjoy!

Bierocks

Corbin

Bread Ingredients

2 C. warm water
2 packets dried active yeast
5-6 cups of flour
1/2 cup sugar for dinner rolls (1 cup sugar for sweet bread)
2 palm thingies of salt
1 egg
1/4 cup butter melted

Bread Directions

Place warm water in a large mixing bowl. Sprinkle yeast over water. sprinkle 1/2 teaspoon sugar on top of yeast to feed yeast. Set aside for five minutes. When yeast is "frothy" looking add sugar, egg and salt mixing well. Add 4 C. flour and mix well. Then add remaining flour in small amounts until soft dough forms, and you can handle it without it sticking to your hands.

Knead dough for about 10 minutes, place back in bowl, cover and set in warm area to rise. When dough. When doubled in size it's ready.

While your bread dough is rising, make your bierock filling.

Filling Ingredients

8 cups sliced cabbage
2 cup sliced yellow onion_
2 tablespoon vegetable oil
2 pound ground beef
2 teaspoon sugar
2 tablespoon vinegar
2 teaspoon salt
2 teaspoon pepper
2 cup mozzarella cheese, grated
4 tablespoons butter, melted

Directions

Preheat oven to 350° F. Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion_ sugar, vinegar, cheese, salt and pepper and cook for an additional 10 minutes.

Pinch off golf ball sized pieces of dough, flatten them into a circle with a rolling pin. Place 1/4 to 1/3 C. of meat mixture into the center of each dough round. Pull edges of dough up around meat mixture and pinch closed. Place on a greased cookie sheet pinched side down a couple of inches apart. Repeat, filling cookie sheets. Bake for 30-35 minutes, or until the outside of each bierock is golden brown. Remove from oven, brush with melted butter. Makes about 24 bierocks. These freeze nicely.

Sweet and Spicy Kielbasa

Corbin

Ingredients

1 C. brown sugar
2 Tbsp. spicy mustard
2 pounds smoked, cooked kielbasa (cut into one inch pieces)

Directions

Combine brown sugar and mustard in 3-4 quart crockpot. Add kielbasa, and stir to evenly coat. Cover crockpot and cook on low-heat 2-1/2 to 3 hours, stirring occasionally, until kielbasa is thoroughly heated and glazed.

Garlic Mashed Taters

Corbin

Ingredients

3 pounds peeled potatoes
5 garlic cloves, minced
1 medium onion_ finely chopped
2 Tbsp olive oil
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried thyme
2/3 C. Water
1 8-ounce package cream cheese, softened and cut into cubes
2 Tbsp butter
1/2 C. Heavy cream

Directions

Halve or quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 quart slow cooker. Add garlic, onion_ oil, salt, pepper, thyme, and water and mix to coat. Cover crockpot and cook on low for 4-5 hours, or until potatoes are tender.

Mash potatoes roughly with a fork or potato masher. Stir in cream cheese and butter until mixed, then add enough milk or cream for desired consistency.

Vegetarian Cauliflower "Buffalo" Wings

Lex

Ingredients

1 head of cauliflower
Oil for pan

Batter:
1/2 a cup of flour (any flour! White, whole wheat, rice…)
1/2 a cup of water
A pinch of salt
A generous pinch of garlic powder
A pinch of chill flakes

Buffalo Sauce:
1/2 a cup of hot sauce (Franks Hot or Siraccha work well)
1 tablespoon of melted butter (if dairy free use Earth Balance or something similar)

Directions:

1) Heat oven to 230*C (approx. 450*F)
2) Place aluminium foil over a large pan, and generously oil the aluminium
3) Separate the cauliflower into bite sized pieces
4) In a bowl, combine flour, water, salt, garlic powder and chilli flakes. Whisk well. This should look paste-like.
5) Dunk each piece of cauliflower into the batter, ensuring that it is evenly coated. Place on the aluminium.
6) Cook for 10 minutes, then pull out of the oven, flip and cook for 5 minutes more. Cauliflower should be browned and semi-cooked, and the coating should have hardened.
7) As the cauliflower is cooking, in a bowl combine hot sauce with butter. Whisk well
8) When cauliflower is out of the oven, dunk each piece into the hot sauce and place back onto pan.
9) Cook cauliflower for another 10 minutes
10) Let cool for about 10 minutes before enjoying.




Basic Cookie Recipe

Harmony

Ingredients

2¼ cups all purpose flour
1t baking soda
1t salt
1 c butter (softened to room temperature)
¾ c granulated sugar
¾ c packed brown sugar
1t vanilla extract
2 large eggs
2 cups chocolate chips or whatever ingredient you like. Use your imagination and go crazy!

Directions

Preheat oven to 375°.

Combine flour, baking soda and salt and set aside.

With a mixer mix butter, sugars and vanilla until creamy. Add in eggs one at a time, beating well after each addition. Gradually beat in flour mixture about ¼ at a time. Stir in your desired chocolate chips/cherries/nuts with a spoon.

Bake for 7 minutes. I bake for 7 minutes in my oven. Each oven is different.

* Cook's Note
When these cookies come out they should look a tad UNDER done. They are not raw. Keeping them a smidge underdone will keep them soft for a long time. If you prefer a more crunchy cookie just leave them in a minute or two longer. Most cook for 9-11 minutes but I like mine soft.

Sparkle Sugar Cookies - crisp

Corbin

Ingredients

1 1/2 Cups powdered sugar
1 Cup softened butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Directions

Mix sugar, butter, vanilla, almond extract, and egg in bowl until well blended. Set aside. Combine floud, baking soda, and cream of tartar, mix well. Stir flour mixture into egg mixture. Cover and refrigerate for 2-3 hours.

Heat oven to 375 F. divide dough in half. Roll out on lightly floured cloth-covered board. Cut into shapes and bake on ungreased cookie sheet until edges are light brown, about 7-8 minutes.

You may also form balls with the dough and press them with the bottom of a sugared glass, using granulated sugar to coat the bottom the glass. Adjust the above cooking times as pressed cookies are a little thicker. Don't overcook.

Frosting/Glaze for Cut-out cookies-

1 cup confectioners sugar
1 Tablespoon corn syrup
2 Tablespoons water
1/4 teaspoon almond extract
sprinkles if desired

Combine sugar, corn syrup, and almond extract into a small wide-mouthed bowl. Add one tablespoon water and whisk mixture until smooth. If more water is needed add it a drop at a time. You want the glaze just thick enough to slowly drip off a cookie when you dip it in. Not saturate the cookie and destroy it. Holding the edges of your cookies, dip the top surface in the glaze, allow excess to drip off. Place on waxed paper to dry. If you want sprinkles add them while the cookies are still wet. Allow to dry 1-2 hours. The glaze dries hard and these cookies can stack prettily on a plate.

You may also dust the top of freshly glazed cookies with a small amount of cinnamon for a unique taste.

Snickerdoodles

Corbin

Ingredients

1 cup butter
1 1/2 cups sugar
2 large eggs
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 Tablespoon sugar
3 tsp cinnamon

Directions

Preheat oven to 350°F. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture, mixing well. Chill dough for 10-15 minutes in the fridge.

While it cools, mix 4 tablespoons sugar, and 2 teaspoons cinnamon in a small bowl. Form small balls of dough and roll it in the cinnamon/sugar mixture. Place on ungreased cookie sheet and bake for 10-12 minutes. Remove from pan onto waxed paper immediately. Allow to cool thoroughly.

Perfect to serve with Hot Chocolate, and it has eggs in it, so it's perfect for breakfast. Enjoy!




Apple Spice Cake

Renee

Ingredients

2 cups white sugar
3/4 cup oil
1 tsp vanilla extract
2 1/2 cups plain apple sauce
4 eggs
2 cups all-purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
5 tsp ground cinnamon
1 1/3 tsp ground nutmeg
1/2 tsp ground clove
1 tsp ground ginger

Directions

1. Preheat oven to 350 degrees F . Grease and flour a 12x18 inch pan or put into cupcake tins.

2. Sift together the flour, baking powder, baking soda, salt and spices. Set aside.

3. In a large bowl combine sugar, apple sauce and oil. Blend in vanilla, then beat in eggs one at a time. Gradually beat in flour mixture.

4. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. (for cupcakes around 19 minutes, or 14 for mini cupcakes) Allow to cool.

* Cook's Note
You can decrease the amount of cinnamon, my family really loves it so I increased it. The original recipe I wrote calls for 2 tsp of cinnamon.

Coffee Cake

Cheles

Ingredients

Cake
1 package Yellow Cake Mix
1 regular package Instant Vanilla Pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp. butter extract
1 tsp. vanilla extract

Filling
1/4 cup granulated sugar
2 Tbsp. ground cinnamon
1/4 cup chopped pecans, or whatever nut you like
-Mix together in a small bowl

Glaze
1 cup Powdered Sugar (Confectioners Sugar)
1/2 tsp. Butter Extract
1/2 tsp. Vanilla Extract
1-2 Tbsp. Milk (more or less for right consistency)

Directions

Pre-heat oven to 350 degrees. Grease a Bundt pan.
Combine all ingredients for cake in a large mixing bowl. Mix on High speed for 8 minutes. Batter will be thick.
In pan, layer filling and batter- 1/2 Filling, 1/2 Batter, 1/2 Filling, 1/2 Batter.
Bake for 40-50 minutes or until knife inserted in cake comes out clean.*
Let cake rest in pan for 15 minutes. Turn out onto a plate or serving platter. Let cake rest for another 5-10 minutes, then pour glaze over top. Slice and serve at room temp, or if you're like me, refrigerate and then enjoy!

Peanut Butter Fudge Frosted Cupcakes

Beans

Ingredients

225g butter
200g caster sugar
200g plain flour
3 tsp baking powder
4 large eggs
180g crunchy peanut butter

Frosting

90g smooth peanut butter
115g butter
2 tsp vanilla extract
260g icing sugar (Powdered or Confectioner's Sugar)
2 tbsp milk
2 tbsp cocoa powder

Directions

This should make you at least 18 cakes. 1. Preheat the oven to 175 degrees C. Combine the butter, sugar, flour, baking powder and the eggs in a large bowl and whisk together until smooth. Stir in the peanut butter by hand ensuring its mixed in well and there are no clumps. Spoon the batter into your cake cases and bake for 20 minutes and allow to cool.

2. Once your cakes have cooled thoroughly, we can start on the frosting. Combine your peanut butter, butter and vanilla in a bowl and beat until light and fluffy. Add the icing sugar to the mixture thorough a sieve (sifter), add the milk, and then beat until well combined. Add the cocoa powder and stir in until combined completely.

3. Swirl the frosting on the cakes in whatever way you wish too.

* Cook's Note
-These can be stored in an air tight container for 3 days and will be as fresh as they were when they came out of the oven.
-If you dont want to use crunchy peanut butter for the cakes you can substitute it for smooth, but always use smooth for the frosting.

Pumpkin Cheesecake

Nayner

Ingredients

Crust

1.5 packages of graham crackers, crushed
1/2 cup sugar
3/4 stick of butter melted

Filling

3- 8 oz packages of cream cheese softened
1- 15 oz can of pumpkin
3 eggs
2 cups sugar
1 tsp vanilla
2 tsps cinnamon
2 tsps. ginger

Directions

Crust

Mix graham crackers, sugar and butter well.

Spread on the bottom of 9x13 cake pan.

Filling

Mix cream cheese and pumpkin adding sugar a little at a time.

Add eggs mixing after each one

Mix in vanilla, cinnamon and ginger.

Pour over crust and spread evenly. Bake at 350 degrees for 45 minutes.

When that time is up shut off oven and open oven door a little. Let cheesecake sit in oven with door open for 30 minutes.

Chill about 8 hours or over night.

Pumpkin Spice Cake

Renee

Ingredients

2 cups white sugar
3/4 cup oil
1/2 apple sauce
1 tsp vanilla extract
2 cups canned plain puree pumpkin
4 eggs
2 cups all-purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
5 tsp ground cinnamon
1 1/3 tsp nutmeg
1/2 tsp ground clove
1 tsp ground ginger

Directions

1. Preheat oven to 350 degrees F . Grease and flour a 12x18 inch pan or put into cupcake tins.

2. Sift together the flour, baking powder, baking soda, salt and spices. Set aside.

3. In a large bowl combine sugar, apple sauce and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. (Batter is slightly heavy)

4. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. (for cupcakes around 19 minutes, or 14 for mini cupcakes) Allow to cool.

* Cook's Note
You can decrease the amount of cinnamon, my family really loves it so I increased it. The original recipe I wrote calls for 2 tsp of cinnamon.

Old School Red Velvet Cake

Corbin

Ingredients

1 1/2 C sugar
1/2 C shortening
2 eggs
2 C flour
1 1/3 tsp salt
1 tablespoon cocoa
1 tsp vanilla
2 ounces red food coloring
1 Tablespoon vinegar
1 C buttermilk
1 tsp baking soda

Frosting Ingredients

1 C Milk
1/4 C flour
1/2 tsp salt
1 C sugar
1 C butter- cool and soft or your frosting will be runny
1 tsp vanilla

Cake Directions

Preheat oven to 350 °F.

Cream sugar and shortening. Add eggs. Add together flour, salt, and cocoa. Add this to the egg mixture alternately with vanilla and food coloring. Mix soda and vinegar. Add with buttermilk to batter. Don't beat the batter, stir gently. Pour into greased cake pans. Bake 45 minutes at 350 °F.

Frosting Directions

Combine flour and salt in saucepan. Add milk gradually with whisk. Stir while cooking on medium heat until thick. Cool completely. Beat with mixer. Add sugar, butter, and vanilla. Beat till fluffy. Frost cake.

* Cook's Note
You can substitute buttermilk with 1 scant cup of regular milk and 1 tablespoon white vinegar. Use as you would buttermilk. You can also mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.

Chocolate Sheet Cake & Buttermilk Frosting

Corbin

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs 1/2 cup buttermilk (If you don't have buttermilk see below for substitute.
1 1/2 teaspoons vanilla

Buttermilk Substitute: Add 1 tablespoon lemon juice or white vinegar to a scant cup of milk. Allow it to sit for 5-10 minutes. It'll have curdled bits in it, and be slightly thicker. This is normal.

Chocolate Frosting:

1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 to 2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional

Directions

Cake:

Preheat oven to 350°. Grease and flour a 15X10X1-inch sheet or jelly roll pan or a 13X9X2-inch baking pan; set aside.

In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly.

Remove from heat. Beat chocolate mixture into the dry mixture until thoroughly blended. I cheat and use a mixer on medium. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.

Makes 24 servings.

Frosting:

I double this recipe when using the larger sheet cake pan.

In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little more buttermilk, if needed, for a spreadable frosting.

If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.




Apple Crumble Dessert

Corbin

Ingredients

2 cans fruit pie filling. (I like apple)
1 box yellow cake mix
1 pound of butter

Directions

Spread the pie filling evenly in a 13in x 9in cake pan. Cover with dry cake mix. Cut a box (1 lb) of butter sticks lengthwise and arrange evenly over top of cake mix. Bake at 400 F for 35 to 40 minutes or until lightly browned and firm looking. Serve with ice cream.

Banana Split Dessert

Darcy

Ingredients

1 large package of Pecan Sandies
1 large tub of Cool Whip
1 cup chopped walnuts
2 small packages of Instant Pistachio Pudding Mix
1 package frozen strawberries
1 banana, sliced
1 tbsp. lemon juice
1 large can crushed pineapple, drained
1 stick butter, melted

Directions

Crush up all Pecan Sandies and add melted butter, mix in well. Spread in bottom of 8x10 pan. Prepare instant pudding, fold in crushed pineapple. Spread on pecan sandie crust. Arrange sliced banana on pudding, then strawberries. Top with cool whip, then walnuts. Chill. Eat...Yummy!!!

Cherry Mash

Corbin

Ingredients

2 tbsp butter
1 C sugar
1/4 tsp salt
1/2 C evaporated milk
1 C mini marshmallows
1 C cherry chips
1/2 C peanut butter
1 C chocolate chips
1 C chopped peanuts

Directions

Line a 9x9 baking dish with foil, making sure there is extra foil up over the edges.

Combine sugar, butter, salt and evaporated milk in a saucepan. Boil over medium heat for 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Stir until all is melted and combined. Spread into lined pan.

Melt chocolate chips and peanut butter in small saucepan over low heat, stirring constantly. Stir in chopped peanuts. Spread over cherry layer.

Cool in fridge 2 hours, when cool cut into squares.

Cinnamon Crunch Pie

Cassy

Ingredients

1 package vanilla pudding
1 graham cracker crust

Topping:(make to taste)

1/2 cup brown sugar
1 cup cinnamon teddy grahams (broken)
1/2 cup butter or margarine (melted)

Directions

Make pudding according to package directions and pour into Graham Cracker crust.

In a separate bowl, mix together ingredients for topping. Sprinkle on top of vanilla pudding.

Leave in refrigerator until pudding is set up.

Gingerbread Crunch Pie

Cassy

Ingredients

1 package gingerbread or vanilla pudding
1 graham cracker crust

Topping: (make to taste)

1 cup brown sugar
1/2 cup butter or margarine (melted)
1 cup Gingerbread cookies (broken)

Directions

Prepare pudding according to package directions. Pour into prepared Graham Cracker crust.

In a separate bowl, mix topping ingredients. Sprinkle on top of pudding.

Leave in refrigerator until pudding is set.

Homemade Hull-less Caramel Popcorn

Corbin

Ingredients

2 bags puffed corn (Chester Cheetah Butter)
1 C. butter
1 C brown sugar
1/2 C. corn syrup
1 tsp. baking soda
2 tsp vanilla

Directions

1. Preheat oven to 250°F. Grease a large roasting type pan. Pour two bags of puffed corn into greased roaster.

2. In a tall saucepan mix butter, brown sugar, and corn syrup. At medium heat, stir mixture gently until it boils. Boil for 2 minutes. Remove from heat. Add baking soda and vanilla. (Mixture will froth and expand when you add the soda so be careful.) Pour mixture over puffed corn. Stir corn until all pieces are coated. Bake for 45 minutes, stirring every 10-15 minutes. When done, empty onto waxed paper to cool. Enjoy!

Jollygood Lemon Squares

Linda

Ingredients

1 package (3 oz.) lemon-flavoured jelly powder
1 cup boiling water
2 cups regular graham cracker crumbs
1/3 cup melted butter
3 tbsp. packed brown sugar
8 oz. Philadelphia cream cheese
1 cup sugar
2 tbsp. lemon juice
2 tsp. grated lemon zest (yellow part of peel – I use 3 tsp. for more flavour)
1 tsp. vanilla
A large container of regular Cool Whip

Directions

In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).

Meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter and brown sugar. Mix well using a fork. Spray a 9 X 13-inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.

To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping (with spatula).

Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours, until set. Cut into squares and serve. I also sprinkled some graham wafer crumbs on the top.

Pumpkin Cream Pie

Cassy

Ingredients

1/2 can of Pumpkin
1 pkg. Vanilla Pudding
1 prepared Graham Cracker Crust

Topping:(make to taste)

1 cup brown sugar
1/2 cup butter or margarine (melted)
1 cup Cinnamon Teddy Grahams (broken)

Directions

Prepare vanilla pudding according to package directions. Fold in 1/2 can of pumpkin until combined. Pour into Graham Cracker crust.

In a separate bowl, mix together ingredients for topping. Sprinkle on top of pudding mixture

Leave in refrigerator until pudding/pumpkin mixture is set.

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

Linda

Ingredients

2 rolls of Pillsbury Chocolate Chip Cookie Dough
1 box of Oreo's (or enough to make one even layer in a 9x13 pan)
2 boxes Duncan Hines or Betty Crock Chocolate Fudge Brownie Mix

Directions

Preheat oven to 350. Line a 9x13 pan (or a bit bigger if you have) with parchment paper. Press the cookie dough into the lined pan evenly, making sure it reaches all the sides. Place Oreo's in an even layer on top of the cookie dough. Mix up the brownie mix according to the box, and pour over the Oreo's and cookie dough, leveling it with a spatula to cover the top completely. Bake in preheated oven for 40-45 minutes or until the brownie top is cooked all the way through. Enjoy by itself or with a scoop of vanilla ice cream on top! Happy Baking!

Almond Joy Brownie Bites

Darcy

Ingredients

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.




Fancy French Toast

Corbin

Ingredients

12 slices bread
2 (8 ounce) packages cream cheese, sliced
12 eggs, beaten
2 cups half and half (I use a cup of whole milk and a cup of cream)
1/3 cup maple syrup
1/2 cup pecans, chopped (optional)
1/2 cup raisins (optional)
Cinnamon for dusting (optional)

Directions

Layer bread slices in a buttered 9 X 13 cake pan. If you need extra to fit your pan, cut bread to fit. Slice the cream cheese lengthwise into thin strips. Lay cheese strips evenly across each piece of bread. Cover with a second piece of bread, sandwich style. Whisk together eggs, milk (cream), and syrup. Pour over the casserole. Cover and refrigerate overnight.

In the morning sprinkle the nuts and/or raisins over the top of the casserole, lightly pressing them in with a spatula. Dust the top lightly with cinnamon if desired. Bake 30 to 45 minutes in a 350°F oven until golden brown.

Remove from oven, sprinkle with confectioners sugar. Serve with butter, syrup, or preserves as desired. Fresh berries make a nice garnish. Enjoy!

Sausage and Egg Puff

Corbin

Ingredients

12 eggs, beaten
2 pounds sausage, browned and drained
2 C. Bisquick
2 C. shredded cheddar cheese
4 C. Milk
2 tsp. dry mustard
1 tsp. dried oregano

Directions

Preheat oven to 350° F. Mix all ingredients. Pour into a greased 13 x 9 cake pan. Bake 1 hour or until a knife inserted in the center comes out clean. Cut into squares, serve hot.




Almond Milk

Corbin

Ingredients

2 tbsp. Almond Butter
4-5 cups Water

Directions

The quick way to make your own almond milk is to put two tablespoons of raw almond butter and 4-5 cups of water in your blender and blend it up. Store in glass pitcher or bottle.

* Cook's Note
Compare the nutritional value of almond milk to cows milk to see why I've made the switch.

You can flavor this milk, and sweeten it, but if you want something people cannot distinguish from cows milk, leave it unsweetened and unflavored. Enjoy!

Hot Chocolate with a Twist

Corbin

Ingredients

1 tbsp Almond Butter
1/2 tbsp cocoa powder
Water (a couple of ounces)
1 cup unsweetened almond milk (see this page for Almond Milk recipe)
1/2 packet of stevia (or preferred sweetener)

Directions

Combine almond butter, cocoa powder and enough water to blend the two into a large cup ( a couple of ounces will do.) Heat the almond milk and add it to the cocoa mixture. Stir well. Sweeten to taste*.

* Cook's Note
If you prefer sugar about a teaspoon compares to 1/2 teaspoon of Stevia.

Mom's Hot Cocoa Recipe

Corbin

Ingredients

1/3 C. unsweetened cocoa
1/2 C. sugar
scant pinch salt
1/3 C. hot water
3 1/2 C. milk
3/4 tsp. vanilla
heavy cream for cooling

Directions

Combine cocoa, sugar, salt, and water in a saucepan. Heat to a slow boil, stirring constantly with a whisk. Stir boiling mixture for a couple of minutes, stir in milk. Turn down heat, heat to hot, but not boiling. When hot, remove pan from heat, add vanilla. Pour evenly into four mugs, top mugs with heavy cream to bring drink to sipping temperature.

Garnish with marshmallows or whipped topping and grated chocolate or cocoa powder as you wish. May add a stick of cinnamon for stirring.

* Cook's Note
When I make this for myself I use less sugar, about 1/3 cup.

Coconut Sugar Scrub

Cheles

Ingredients

1 part Coconut Oil*
2 parts Coarse Raw Sugar*
Any oils or extracts to tailor the scrub to your needs*

Directions

Combine all ingredients in a bowl and store in air tight container.

* Cook's Note
-Coconut Oil is solid at room temperature. Place jar of oil in warm to hot water until it is liquid then mix with sugar. It will solidify as it cools.
-I add 2 tablespoons of raw honey to my scrubs to help with inflammation.
-You can also use regular table sugar if the raw sugar is too coarse for your skin.




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