NaNoWriMo Cookbook 2009-2010

(For the WriMos obligated to cook during November)
WRITTEN FOR THE WRIMOS

BY THE WRIMOS
EDITING AND PREFACE

BY DM
2009 NANOWRIMO EDITION

2010 SCRIPT FRENZY! EDITION
PREFACE
Oh godddd...
This was hard for me to do this year. I have been so busy, yet I made sure to devote as
much attention to the NaNoWriMo Cookbook as I could.
2009 marks the Cookbook's third year, and 2010 will mark a makeover for the Cookbook.
How will I do that?
I have my ways...
In the meantime, enjoy the NaNo Cookbook as it's appeared the past three years.
Thank yous go to everyone who has contributed, both in the past and present. I
appreciate it so much. It makes me feel POPULAR.
no srsly
And on a side note, I was on Google trying to find the NaNo Cookbook's thread and
actually uncovered the profile of someone who did "The NaNoWriMo Cookbook" as their
novel sometime before this year.
I was in no way aware of this; and I do not mean to plagarize said person's idea. I don't
remember their name, I just know that my NaNo insisted on being in French after that...
Either way. Uh.
HI!
Now if you'll excuse me, I'm off to write my ninja novel.
With mucho luvz,

DM
TABLE OF CONTENTS
PAGE FOUR - Breakfast
PAGE FIFTEEN - Lunch/Dinner/EVERYTHING ELSE
PAGE NINETY-FIVE - Salads
PAGE 100 - Dessert
PAGE 144 - Drinks
PAGE 156 - Acknowledgments/Brought to You By/Contributing
PAGE 157 - Editing/Technical Difficulties
BREAKFAST
THE BASIC OMELET
CONTRIBUTED BY: Belgaer
Two eggs
Milk
Cheese(s)
Butter
Anything you can find, especially salmon and anything that grows
- Beat the eggs and add milk to taste. Slice off a part of butter, put it in the pan, turn on
the heat and melt the butter all over the bottom.
- Toss in all the extras you found and allow them to cook for a bit. Add cheese. Pour in the
eggs.
- Mix the whole thing with long, even strokes until it seems like all the extras and the
cheese(s) are mixed in; then let the omelet cook.
DENVER SANDWICH
CONTRIBUTED BY: GazeLe
Four eggs
Four slices of bread
Three tablespoons of margarine (omit if you're on a diet)
One-fourth cup of milk.
One-half cup of ham, cubed or sliced into vertical small pieces. Up to you.
Any amount of green onions, diced
Any amount of green peppers, diced (optional all the way)
- Melt one tablespoon of margarine.

- Take the tablespoon of MELTED margarine and mix it with the 4 eggs and milk.
Whisk/beat until desired consistency.
- Stir in the veggies (green onions and green peppers) and the ham as well.
- Heat up your skillet/pan. To grease it up, use margarine (the two tablespoons
remaining). My preference, use PAM cooking spray.
- Pour the egg mixture onto the pan and leave it there for a few minutes, then use a
spatula to flip it over carefully until it makes an omelet.
- If you want to, put cheese on it while it's still hot.
- If desired, butter up the bread and grill on pan. Put the omelet onto the bread.
- Consume.
HUMPTY DUMPTY PIE
CONTRIBUTED BY: nerskin
One slices of bread, any kind, cut in triangles

One slices cooked bacon, broken into bits
One eggs
Three ounces grated cheddar cheese
Three tablespoons milk
Three tablespoons salsa
- Place bread in eight inch square dish. Mix all other ingredients and pour over the bread.
Bake thirty minutes at 350ºF.
FRENCH TOAST
CONTRIBUTED BY: A Devil's Integrity
Four eggs
Slices of bread
A splash of milk
- Beat the eggs and milk thoroughly. Take a slice of bread and coat both sides in "batter"
mix, before placing in the pan with a little cooking oil. Wait until bottom is cooked (turns
darker yellow with brown splotching) and then flip. When done, turn out onto a plate.
Squirt with ketchup and enjoy-- or, if you have a sweet tooth, sprinkle with sugar or
honey!
PANCAKES
CONTRIBUTED BY: Shark13
One cup self-rise flour (if you use all purpose add about a tbsp of baking powder)
One cup milk
One tablespoon sugar
One tablespoon oil (I use canola. Vegetable should work just as well)
One egg (or a tbsp of soy flour and about one-eighth cup of water)
- Mix it all together.

- You can add pretty much anything to it and they come out great. Blueberries,
strawberries, chocolate chips, nuts, etc... They taste great plain, too. You can substitute
buckwheat for part of the flour, or add oatmeal for healthier pancakes.
- Heat frying pan/skillet on medium until water sizzles when dripped on surface. Spray
with cooking spray or use butter to grease the pan. Pour on the batter, cook until golden
on bottom (the edge should be slightly dry), flip, and cook until golden on that side.
- Top with your favorite topping! And enjoy. :)
SCRAMBLED EGGS FOR THOSE TOO LAZY TO CLEAN UP A PAN
CONTRIBUTED BY: SparkleKitti
One Egg
Cheese
Ham (sliced or cubed)
Take a raw egg and mix it in an empty butter bin (EDITOR'S NOTE: the containers that
Shedd's Spread, Parkay, et cetera, come in). Microwave it for thirty seconds. Add cheese
and pieces of ham, then microwave for another fifteen to forty-five seconds.
Excellent on a toasted bagel for a breakfast sandwich!
CREPES
CONTRIBUTED BY: KiaraSayre
CONTRIBUTOR'S NOTE: What really makes a crepe, though, is the filling; crepes can be
sweet or savory. My personal favorites are Nutella or butter and powdered sugar for
sweet crepes, or shredded mozzarella and basil for savory crepes, but options like
peanut butter and jelly or ham and cheese are always good too. Sweet crepes can also
be made with some vanilla and cinnamon to taste in the batter.
EDITOR'S NOTE: I wish you didn't post this recipe, Kiara. Now I'm hungry for some crepes.
Oh. And to add to the filling thing, we always put peaches and cherries (like the pie filling
ones) in...or on top, rather.
One cup flour

One cup milk (or soy milk)
Two eggs
Two tablespoons butter
- Mix eggs and flour as best you can; gradually add the milk, and then the butter. The
batter will be incredibly runny, but that's good.
- For least-lumpy results, refrigerate for upwards of half an hour before moving on or use
an electric mixer, but being a poor college student with lots of night classes I do neither
and it always ends up fine.
- Grease a pan or use a non-stick pan (larger is better!) and put it on medium-ish heat.
Pour a fourth of a cup of batter and tilt the pan to spread it around to get the crepe nice
and thin; wait until the bottom of the crepe is cohesive and comes off the pan easily
before flipping.
- Depending on your definition of "medium heat", it can take a few minutes to cook on
either side - or, if you're using my definition, very little time.
(EASY CREPE SAUCES, CONTRIBUTED BY: Kremlin_Dusk
Take a tablespoon of peanut butter and toss it in a pan/skillet/something to go on the
stove that won't die (you can also do this in the microwave due to super-easyness) and
pour in enough corn syrup to make it the consistancy that you want. Add a bit of water if
it's too sweet, and voila! Well. Make sure you heat it up/stir it up well, but still. It's very
yummy over crepes.
Also, if you happen to have fresh/frozen/canned fruits, and easy fruit sauce-- toss the fruit
in a pan and add sugar to taste. Mix a littlelittle bit of corn starch with water and add to
the heated fruit mixture. Stir well, and let it get kind of thick and shiny. Serve and enjoy!
We also made a coffee sauce for the crepes once--I'd think it would be the same
principle, but I'm not sure. Here's something to try..? Add a splash of coffee to a
pan/mug/whichever and add corn syrup until it's the right texture. Add spices to
augment, if you want. Heat and serve over crepes, pancakes, or... um... it would
probably be really good over bought 'biscuits'/dinner rolls.)
(ALTERNATIVE CREPE RECIPE, CONTRIBUTED BY: Natnie
One-half cup plain white flour

One teaspoon sugar
One-half cup of milk
One egg
- Preheat your stove to high, with a nonstick pan. Just spray some oil on it anyway, or melt
some butter on it, just to make it easier to flip.
- Mix all ingredients together until a smooth batter is formed. Now take a ladel (or pour it
from the bowl if there is a pointed lip) and put a bit of the batter in the pan.
- Move the pan so the batter spreads nice and thin. Wait a little bit. Not long if the pan is
hot. Maybe twenty seconds. Then flip (I like to use a spatula to flick up and edge and
then just use my hands to flip it) and leave it on that side for a similar amount of time. If it
is really thin you might not even need to flip it.
- When that one is finished, repeat for the rest of the batter. When done you should have
five or six crepes ready for whatever.
If I want something sweet, I put lemon and sugar on it, or honey, or berries or banana.
Whatever you want.
For savoury, fill with veggies, salad, hot or cold meats, etc. Like making a wrap. You'll
probably only need one or two crepes, so share the rest or freeze them (though I haven't
tried this out, it may not work out so well). Enjoy!)
PEANUT BUTTER AND SAUSAGE SANDWICH
CONTRIBUTED BY: amateras
CONTRIBUTOR'S NOTE: Here's something that most people think sounds gross, until they try
it and realize that it's actually quite good.
Peanut butter (Creamy works best)

Sausage Links (I use two Boca links)
Bread (two slices)
- While toasting the bread, cook the sausage links as you like (some people like the
stovetop, but microwave is quicker!).
- Cut the links into itty bits.
- Lather the now toasted bread with peanut butter (on facing sides).
- The cut sausage links go onto one piece of bread, then the other slams down to make a
delicious sandwich.
Pro: High in protein, which means you probably won't have to eat again for a while.
Con: It can get a bit messy while eating (melted peanut butter isn't tame), so I suggest
eating it during a small break rather than getting peanut butter hands all over your novel.
VEGAN PANCAKES
CONTRIBUTED BY: bubble
CONTRIBUTOR'S NOTE: It's good with blueberries, bananas, or nuts as a filling. I love
banana and nuts-filled ones with anko paste sandwiched between them.
One cup flour (it's great with whole wheat flour, but I've also tried whole wheat pastry
flour, and would probably work with all-purpose flour)
One tablespoon sugar
One teaspoon baking powder
One-eighth teaspoon salt
Three-fourths cup milk substitute (can use more if you're using a thin one)
Two tablespoons vegetable oil (any mild-flavored cooking oil)
Water, as needed (probably at least one-half cup)
OPTIONAL: One-eighth to one-fourth cup cornmeal, for texture
- Mix all ingredients together. Mixture should flow easily off of the spoon.
- Heat pan over medium-high heat, adding a light coating of oil beforehand unless it's a
nonstick pan. Test it by flicking water droplets at it - if they start sizzling imediately, but not
all that fiercely, the temperature is about right. Pour on the batter.
- When bubbles show on the upper side, flip the pancake. Remove it from the pan when
the underside is golden-brown or just plain brown. Repeat. If you needed to add oil to the
pan at the beginning, you'll need to repeat it every one-two batches.
MUGGIES
CONTRIBUTED BY: Saphiroko
Your favorite (microwave-safe) mug

One-half teaspoon butter/margarine
Two eggs
Two teaspoons milk (they say to use skim milk, but I've tried different kinds and they all
work just fine)
OPTIONAL: a pinch of salt, one-fourth cup shredded cheese (cheddar is the best)
- Put the margarine or butter into the mug and cook it for twenty to thirty seconds until it's
melted.
- Slosh it around the sides of the mug so the eggs don't stick. Break both eggs into the
mug and add milk, then stir it up with a fork.
- Microwave on high for one minute. Break apart with fork (I add the salt at this point
because I like my eggs salty), and then microwave for twenty-ish more seconds.
- Remove while still soft and moist but cooked. Sprinkle cheese on top, and eat straight
from the mug.
- Enjoy!
SCRAMBLED EGG SANDWICH

CONTRIBUTED BY: Kristine.Duffey
Two eggs
Tablespoon of butter or oil
A little shredded cheese
Mayonnaise to taste
Two slices of bread
- Scramble eggs in butter. Add cheese at the end to melt it a little. Put into a bowl and
add mayonnaise (I use about a spoon full) and mix it together. Put mixture between two
slices of bread.
On the side…I recommend…popcorn, cheese puffs, or potato chips.
EGG AND BACON GRILLED CHEESE

CONTRIBUTED BY: Creative Juices
CONTRIBUTOR'S NOTE: It's good brain food for any time of the day! :3
Also, you can decide not to make grilled cheese, and just put mustard on the bread with
the cheese, bacon, and egg and it still makes a good sandwich.
Two slices of white bread

Butter
Three slices of bacon
Two slices of cheese (preferably Kraft, it melts perfectly)
One egg
- First, cook the egg to your liking, add a pinch of pepper and salt, it makes the egg taste
even better.
- Then cook the bacon up, microwave or pan, either is good.
- After that, put a slice of cheese on each piece of bread, then put the egg and bacon in
the middle.
NOTE: Butter the outside of the sandwich so it doesn't burn!!
- Cook until lightly brown and crusted, wait 3 minutes for it to cool, consume, and enjoy.
EGGY CHEESY LAZY TOMATO-ISH SCRAMBLED EGGS
CONTRIBUTED BY: Moosey
- Mix two eggs in normal-ish sized bowl, add salt and pepper and the tiniest drizzle of milk
(any milk)
- Cook for a few minutes in microwave, then top with grated cheese and nuke it some
more, then dollop on some ketchup, and voila... a eggy cheesy disgusting looking great
tasting mess.
BREAKFAST PIE
CONTRIBUTED BY: heart.mojo
Shortcrust pastry (enough for the base and the lid of the pie dish you use) [Pastry cookery
books should have a basic shortcrust recipe in them, I personally like to substitute plain
flour for self-raising, because I like the pastry to be fluffy]
Spinach (enough to fill, but not overflow your pie dish)
Bacon (Enough to cover the base of the pie dish)
Feta Cheese (To taste, but enough to spread evenly in the pie)
One small to medium onion, very finely chopped
Five to seven eggs (depending on how big the pie is)
Fresh parsley or coriander is nice too, if you have it.
- Having made your pastry, and with it now chilling in the fridge, pre-heat oven to 180º
celcius.
- Roughly chop the spinach
- Finely chop the onion
- Remove the fat and rind from the bacon
- Roll half the pastry and cover the pie dish,
- Lay the bacon evenly over the base
- Put the spinach on top of the bacon
- Spread the onion so that it goes everywhere
- Crumble the feta over the top
- This is the messy bit
- Carefully break the eggs on top, evenly spaced and (its not important, but it looks nice
if) try not to break the yolks. (They will try to spill over the edges, I find that if you make a
little divot in the spinach and space for it to run into, it helps)
- Wipe a bit of milk around the edges of the pastry,
- Roll the other half of the pastry and put on top.
- Press the edges with a fork
- Poke one little hole in the middle
- Trim the edges
- Brush with milk
- Put in the oven for about forty minutes.
Its a good one to cut into single serves and freeze, just a bit in the microwave and its
good to go.
TORTILLAS I AND II
CONTRIBUTED BY: Fruple
TORTILLA I --
Four tablespoons peanut butter (smooth or crunchy)

Two tablespoons granola
Two teaspoons honey
Two tablespoons dried cranberries (or raisins)
Two flour tortillas
- Spread two tablespoons peanut butter on each tortilla, spreading to the edges.
- Sprinkle each tortilla with one tablespoon granola, one tablespoon dried cranberries,
and drizzle each with one teaspoon honey. Roll up tortillas lengthwise.
TORTILLA II --
One-half cup cottage cheese
One tablespoon granola
One tablespoon brown sugar
One tablespoon honey
One banana
One tortilla
- Mix cottage cheese, brown sugar, honey and granola. Spread on tortilla with a banana
(sliced vertically).
- Wrap tortilla by folding in sides and rolling up.
DENNY'S STYLE FRENCH TOAST

CONTRIBUTED BY: Evil Queen
Four eggs
Two-third cup whole milk
One-third cup flour
One-third cup sugar
One-half teaspoon vanilla
One-fourth teaspoon salt
One-eighth teaspoon cinnamon
Six slices Texas toast thick bread
Three tablespoons butter
Powdered sugar
Butter
Syrup
- Mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.
- Heat a large skillet, or griddle.
- When the skillet is hot, add one tablespoon butter.
- If the butter smokes, your pan is too hot; turn down the heat.
- Dip each slice of bread into the batter for thirty seconds on each side.
- Let some of the batter drip off, then put in skillet.
- Cook each slice one and a half to two minutes per side until each side is golden brown.
- Add more butter, if necessary, to cook all of the slices.
- To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.
EGG AND TOAST
CONTRIBUTED BY: Raksab
CONTRIBUTOR'S NOTE: Insert obvious warning here about eating undercooked egg and
potential food poisoning. I've eaten runny egg yolks for years and never had any
problem, but if you're really worried, just flip the egg over and cook till there's no runny
parts left.
Two slices toast

One egg (as fresh as possible)
butter
Salt, pepper, Tabasco, other condiments you like
- Heat up a pan with the butter. When it's medium hot, crack the egg in the pan and let
the egg fry for a minute. Put a cover on if you want the top to cook more and you don't
feel like flipping it.
- While it's cooking, toast the bread and cut it into long finger-shaped pieces.
- When the white of the egg is set and the yolk is not quite cooked through, take your
spatula and turn the egg onto a plate. Season to taste.
Dip the toast fingers into the egg yolk (they're called "soldiers"), eat the whole thing and
enjoy.
Or if you're lazy, just plop the whole fried egg onto toast and make yourself a breakfast
(or anytime!) sandwich out of it. Or if you want, use more butter and instead of toasting
the bread, plop it in the pan and fry it with the egg. Yum.
Optional additions:
- Sprinkle of cheese (add it to the hot egg or toast so it melts)
- A few drops of truffle oil
- Leafy greens (good in sandwich)
- Sliced tomato and/or onion
- A few drops of balsamic vinegar
- Mustard (trust me on this one)
SUNDANCER EGGS
CONTRIBUTED BY: Pentoon
Two eggs
Two thin rashers of lean bacon (diced)
One-fourth ounces butter
One ounce finely chopped button mushrooms
Salt and black pepper to taste
One teaspoon double cream
Chervil (optional)
- Fry the bacon in the butter for about three minutes, add the mushrooms and cook for
another two minutes season and spoon into two small or one larger ramekin.
- Break an egg into each one (or two in one if you're using the larger version), top with
cream and sprinkle over fresh, chopped chervil put into a pre-heated oven at
350ºF/180ºC for two to twenty minutes for the small, add a couple of minutes for larger
version.
SOUR CREAM COFFEE BREAD
CONTRIBUTED BY: Hideyo
One cup of butter

Two cups sugar
Two eggs
One cup sour cream
One-half teaspoon vanilla
Two cups sifted all-purpose flour
Four teaspoons sugar
One teaspoon cinnamon
One cup chopped pecans, optional.
- Cream butter and two cups sugar until light and fluffy. Then beat in eggs one at a time,
mix thoroughly.
- Beat in sour cream and vanilla.
- Add in flour (They say sifted, I usually skip this), baking soda and salt.
- In a different bowl, combine the rest of the sugar, cinnamon and pecans. Mix well.
- Spoon about half of the batter into a well greased ban (they say tube pan, I usually
make in a square pan)
- Sprinkle half to three-fourths of nut mixture on top
- Spoon in remaining batter and top with the rest of the nut mixture
- Bake in oven at 350ºF for one hour, or until done. Remove from pan and let cool on a
cooling rack.
I let it slightly cool and have it with hot chocolate of coffee. My mom likes it with black
tea. This recipe makes ten servings.
So, It's not the shortest or the easiest, but I think it's worth the little bit of work. :3
MEXICAN OMELETTE...BURRITO?
CONTRIBUTED BY: Limulus
EDITOR'S NOTE: Again, THIS IS WHAT HAPPENS WHEN YOU DON'T SUPPLY ME WITH TITLES.
Three eggs
A spoon of salsa
Two to three pan-fryable sausage links
Some cheese
Sour cream
One to two tortillas
- Whisk the eggs in a microwavable container.

- Add cheese and salsa to the eggs.
- Nuke the sausages for one minute, cut them into slices and add them to the eggs.
- Nuke the mixture for one to two minutes (depends on your microwave).
- Spoon the cooked mixture into tortillas and add sour cream.
LUNCH/DINNER
TOMATO CASSEROLE
CONTRIBUTED BY: NovaeFire
Several tomatoes
A sweet onion
One or two slices of bread, torn
A few slices of cooked bacon (a few slices)
Cheddar cheese
One-half cup brown sugar (to taste)
- Chop everything up and mix it together in a casserole dish. Shred the cheese on top so
it covers everything. Bake at 350º for twenty-five to thirty minutes. Sweet and yummy!
TOFU LASAGNA
CONTRIBUTED BY: Shinobi Medli
EDITOR'S NOTE: This be mah MEDURI. Catch more of her awesome recipes every other
Tuesday in Cooking With Medli at http://www.lightwp.com! </shamelessplug>
One large can diced tomatoes

One package spinach
One-half package vegan mozzarella cheese (non-vegan cheese if you're not vegan)
One-half box lasagna noodles
One jar of pizza marinara sauce
One onion
Five or more cloves garlic
One tablespoon olive oil
One package extra firm tofu, frozen
Pepper, sea salt, oregano and basil (to taste)
- Preheat oven to 350ºF.

- Unthaw the tofu, either by letting it sit in the fridge overnight, or microwaving it.
- Ready a pot of boiling water. Once water is boiling, add the pasta.
- Chop the onion and garlic and sauté it in a large pan in the olive oil for about 5 minutes
or until soft. Push it around frequently so it doesn't burn. Wash the spinach and put it in the
pan. Stir often. Once it has wilted and shrunk in size, add in the diced tomatoes, marinara
sauce, and spices to taste.
- Once the tofu is thawed, grab a hunk of it and squeeze it with your hands until most of
the liquid has come out and the tofu becomes crumby. Repeat until all of the tofu is
finished. Add it to your sauce mixture.
- Once the noodles are finished, drain and let them cool. Get a 8x10 baking pan and
spray it with nonstick spray or spread a light coating of olive oil with a paper towel. Begin
with a layer of noodles at the bottom, sauce mixture next, until most of the sauce is gone.
Add some noodles at the top, with a light coat of the sauce. Grate your cheese and
place it on the top, and put the pan of lasagna in the oven until warm. If using vegan
cheese, turn on the broiler until cheese melts.
MEXI-MELT BURGERS
CONTRIBUTED BY: DM
One package of ground beef/ground chuck/ground round/whatever you use

Shredded Mexican cheese (to taste)
Caribbean Jerk Seasoning (to taste)
- Make your hamburgers as you usually would.

- If you use one of George Foreman's grills, ignore this step...as soon as they're done,
place on a plate and pat down with a paper towel to get the grease off.
- Sprinkle as much cheese as you want onto it. Once the cheese melts, sprinkle as much
of the Jerk Seasoning as you'd like.
JAMBALYA
CONTRIBUTED BY: Pookaprincess
Two tablespoons vegetable oil or olive oil

One package Polish sausage
One medium yellow onion
One bell pepper
Two cups rice
Four cups water
Two fifteen ounce cans diced tomatoes
One eight ounce can tomato sauce (optional)
One teaspoon salt
One and one-half teaspoons pepper
Two cloves garlic, minced
One tablespoon dried rosemary
One tablespoon dried thyme
Five to six dashes hot pepper sauce
One ten ounce package baby shrimp (optional)
- Chop onion and pepper roughly.

- Slice polish sausage into one-fourth inch slices.
- In a large pot heat oil and add polish sausage. Cook for one to two minutes.
- Add onion and pepper. Cook until onion is translucent.
- Add all other ingredients except shrimp. (The optional tomato sauce just makes it more
tomato-y) Stir.
- Cover and simmer on medium, stirring at every fifteen minutes. Taste and re-season as
needed.
- When rice is almost cooked (thirty to forty-five minutes) add shrimp. Cook an additional
10 minutes.
TUNA AND POTATO PIE
CONTRIBUTED BY: J.M. Harding
One cup peas

One cup corn kernels
One carrot
One medium tin tuna
Two cups milk
Three to four large potatoes
One packet Maggi Tuna & Potato Pie sauce powder
Cheese to grate
- Grate the carrot into a medium-sized bowl. Add peas, corn, tuna and the sauce, into a
large bowl. Add the milk, and stir thoroughly.
- Spray the sides of a casserole dish (so it won't stick and be hard to wash later) and tip
the mixture in. Spread evenly, and set to one side.
-Peel and boil the potatoes. Mash when they are cooked, and add grated cheese to
them for extra flavour.
- Spread over top of tuna mixture, and spread evenly with fork.
- Put in the oven for one and one-half to two hours on 250ºC. Serve either singly or with
vegetables.
CONTRIBUTOR'S NOTE: Instead of putting the cheese through the potato, you can also put
it on top of and under the mashed potato, or any combination.
Alternatively, cheese spread - such as Philadelphia cheese - is probably less fattening
and just as tasty :)
Two cups of milk may not be enough for the mixture; as I've never actually tried to follow
a recipe on this one, I can't say whether or not you might less or more. But like anything -
adjust however you want.
PIGS IN A BLANKET
CONTRIBUTED BY: Kaeirdwyn
CONTRIBUTOR'S NOTE: This is something my kids love, so for those that have kids and
need something quick and easy for them, because you are going to write and eat
something later...
- Take a package of eight hot dogs. Then get a package of Crescent rolls. You can get
Pillsbury, but I buy store brand because they are just the same and cheaper.
Slice each hot dog length wise halfway through. Do not go all the way through the hot
dog. Only end to end.
- Then take cheddar, or my personal favorite, Colby Jack cheese, slice one by four inch
slices, then lay them in the hot dogs, which have been cut halfway through lengthwise.
Wrap each of these hot dogs, with cheese stuffed inside of the slice, into one crescent roll
apiece. Wrap the rolls the way it says to on the package. Make sure the cheese is facing
upwards once stuffed and place them each on a foil covered baking sheet, I use a
cookie sheet.
- Bake using directions from the crescent roll package, usually 350º for about ten to
twelve minutes. 'Tis the most scrumptious hot dog delicacy you can have.
CROCK POT BARBECUE CURRY PORK
CONTRIBUTED BY: Pookaprincess
One pork loin (or tenderloin), three to four pounds (boneless skinless chicken thighs may
be substituted)
One cup BBQ sauce
One cup mango chutney
One to three teaspoons curry powder (depending on one's taste)
One coarsely chopped onion (optional)
One coarsely chopped bell pepper (optional)
- Put all in crock pot. Cook on low until falling apart (eight hours).
QUICK AND EASY CHILI DOGS

- Get a package of hotdogs, whatever kind you like. Grill them on a Foreman-like grill
(editor's note: by Foreman like, the contributor meant something similar to the George
Foreman Lean-Mean Fat Grilling Machine).
- Get a can of chili, I prefer one can of Hormel no beans chili with one can of Hormel with
beans chili. We don't often eat bread, so we use whole wheat hot dog buns, but they
taste good in this recipe anyway.
- Then chop one onion, grate a nice big amount of cheddar cheese. Place hot dogs in
bun, pour chili over then after it is heated, then put the chopped onions on the chili,
topped with the grated cheddar, which then melts, keeping everything in place.
GOGGEL MOGGEL
CONTRIBUTED BY: Karma
CONTRIBUTOR'S NOTE: Not sure on the amounts, it's been a while since I made it. Not sure
how filling it is either, it's a recipe my family has used for the cold and other such illnesses,
but dang it tastes good.
- Take one raw egg, and whisk it so the yolk is mixed up. Add a teaspoon of vanilla
extract and mix again. Then add one or two teaspoons of sugar slowly while continuously
mixing. Voila!
BEEF RICE WITH VEGETABLES

CONTRIBUTED BY: Latarra
One pound ground beef (editor's note: you can also substitute with ground chuck or
ground turkey, whatever you generally use in dishes using hamburger)
Eight ounces broccoli
Three cups water
Three packages of gravy mix
Two and one-half cups rice
- Brown hamburger. While it's browning, chop up the broccoli. Once brown, add broccoli,
water, gravy, and rice
- Bring to a boil and then turn off, cover, stir sometimes, until rice is done.
MARINATED CHICKEN DRUMSTICKS
CONTRIBUTED BY: DM
CONTRIBUTOR'S/EDITOR'S NOTE: I found this in one of my mom's cookbooks, so all credit
goes to her.
One-half cup soy sauce

One-half cup ketchup/catsup/however you spell it
One-half cup honey
Two cans beef consomme
Five cloves crushed garlic
One five pound bag of drummettes
- Mix all ingredients in an large bowl. Marinate chicken overnight. Bake on cookie sheet
at 370ºF for about one hour, or until golden brown.
DELICIOUS
EDITOR'S NOTE: Well...the contributor said that she had no idea what to call it except
"delicious". I had no idea what to call it either, thus it's name is Delicious. I'm so funny
punny! XD
One to two cans of green beans, depending on how much you like them.
one to two cans of cream of mushroom soup
One can of whole potatoes. (CONTRIBUTOR'S NOTE: The reason you use the can of
potatoes is because they are already cooked and therefore soft)
One package of polska (Polish) kielbasa.
- Cut kielbasa up into one inch circles. Heat it in skillet, then put all the other ingredients
in. Salt and pepper to taste while cooking. Serve in bowls, like a stew. Fills you up and has
great flavor.
NOT-VERY-MACARONI PASTA
CONTRIBUTED BY: goldenblue
One-half packet of pasta

One carrot, grated
One onion, chopped
One cup of peas (frozen)
One cup of corn (frozen)
One and one-half teaspoons minced garlic
One and one-third teaspoon mustard*
Two packets cheese sauce (powder)
Three or more cups milk
Pepper, to taste
Cheese, grated, to serve
STOVETOP:
- Prepare water for cooking the pasta. While waiting for it to come to the boil, put the
grated carrot, chopped onion, peas and corn in a wok or frying pan and cook on a low
heat.
- When water boils, add pasta. Add the mustard, pepper and minced garlic to the
vegetables, and stir in well.
- Add the milk and packets of cheese sauce to the wok/frying pan, and stir thoroughly.
Turn from low to medium heat. If the cheese sauce thickens, add more milk.
- Drain pasta and add to vegetables and sauce. Mix well, and serve with grated cheese
as garnish.
OVEN:
- Prepare water for cooking the pasta. While waiting for it to boil, mix the peas, corn,
grated carrot and chopped onion in a large bowl together.
- Add minced garlic and mustard to vegetables, and mix thoroughly.
- Add cheese sauce and milk to vegetables, mixing well, adding more milk if mixture is
too dry.
- Drain pasta and add to bowl, mixing through. Spray a medium-size casserole dish with
cooking spray (this helps avoid stickiness; very handy for the washing-up!) and carefully
tip mixture in. Smooth over with a fork, and sprinkle cheese on top.
- Place dish in the oven and cook until mixture is warm/hot in the middle - serve out and
enjoy!
CONTRIBUTOR'S NOTE: *If using wholegrain mustard, drop it down to one, or one and a
half, teaspoon, depending on preference
TERIYAKI STIR-FRY
CONTRIBUTED BY: Asuka
CONTRIBUTOR'S NOTE: As you can see, I cook by the what-looks-right method. :D
Two half chicken breasts

Sesame oil
Vegetable oil
Your preferred brand of Teriyaki sauce
Broccoli
Onions
Bean Sprouts
Celery
And whatever other vegetables you like!
- Slice chicken into pieces about the size of your finger.

- Pour a fifty/fifty vegetable oil/sesame oil mix into a large, deep pan. Put chicken into
pan. Cook until chicken is opaque white.
- While chicken is cooking, chop up vegetables, as much as you like. I like lots of
vegetables in my stir-fry. Put in more oil if needed, and then the vegetables. Cook until
the broccoli is bright green.
-Splash on a bunch of teriyaki sauce, and cook for two to three more minutes. Enjoy.
HEARTY ITALIAN BEEF

CONTRIBUTED BY: RainLyte
One beef roast (three to four pounds). You can use a cheap cut for this!
One medium sized onion, cut in half then sliced
One-fourth cup water
One package Hidden Valley Ranch seasoning mix or your own mix of seasonings
(Season salt, garlic powder, ground pepper, Italian seasoning, T. sugar is my favorite
blend to use)
One package sub rolls (you need that heavier crust)
- Toss all of this in a crock pot on low THE NIGHT BEFORE. Cover and don't bother to check.
By noon the next day, you have scrumptious Italian beef. Use tongs or a slotted spoon to
load up your sub bun and enjoy!
AMAZING WHOLE WHEAT PIZZA
CONTRIBUTED BY: Maemi
CONTRIBUTOR'S NOTE: I have my favorite pizza recipe! In theory it takes about two hours
to make, but a lot of that is actually waiting for the dough to rise and cooking time, so
you could get some writing done!
One teaspoon white sugar

One and one-half cups warm water (110ºF/45ºC)
One tablespoon active dry yeast
One tablespoon canola oil
One teaspoon salt (or salt substitute)
Two cups whole wheat flour
One and one-half cups all-purpose flour
Any pizza toppings you want
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand
for about ten minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1
cup of the all-purpose flour until dough starts to form. Tip dough out onto a surface floured
with the remaining all-purpose flour, and knead until all of the flour has been absorbed,
and the ball of dough becomes smooth. Place dough in an oiled bowl, and turn to coat
the surface. Cover loosely with a towel, and let stand in a warm place until doubled in
size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide
into two pieces for two thin crust, or leave whole to make one thick crust. Form into a ball,
and let rise for about forty-five minutes, until doubled in size again.
- Preheat the oven to 425ºF (220ºC). Using cooking spray or oil on a round pizza tin, and
place the dough on it. Knead it by-hand until it's stretched into a circle the size of your
liking. Top pizza with sauce, cheese, etc.
- Bake for sixteen to twenty minutes (depending on thickness) in the preheated oven,
until the crust is crisp and golden at the edges, and cheese is melted on the top.
BEEFARONI
CONTRIBUTED BY: Ceraphym
One package plain macaroni noodles

One pound ground meat
Spaghetti sauce
Cheese
- Make the macaroni according to the directions.

- Brown the meat
- Mix together with as much spaghetti sauce as desired. Top with cheese (shredded
cheese to melt into gooey goodness or just sprinkle on parmesan)
FIVE CAN CHILI
CONTRIBUTED BY: Sulwen
CONTRIBUTOR'S NOTE: This is the easiest recipe I've ever made, and it makes enough to
eat on for about a week [for one person, that is!]
One can kidney beans

One can black beans
One can chicken broth
One can tomatoes with chilis
One can refried beans
One packet chili seasoning
- Dump everything into a pot. Stir and heat. And you're done!
THE SAUSAGE-AND-RICE THINGY

CONTRIBUTED BY: belleoftheball
One onion, chopped

One package sausage
One can chili beans
A few tomatoes
Green pepper, chopped
One can kidney beans
Some rice
- Brown the sausage on the stove, then add the onions and pepper. When they've
browned, too, dump in the cans of beans (juice, too) and tomatoes. Let it simmer for a
while, until it's all cooked. I think it takes about ten to fifteen minutes. Serve over rice.
MACARONI CASSEROLE (NOVEMBER EDITION)

CONTRIBUTED BY: Asuka
CONTRIBUTOR'S NOTE: Most casseroles include tiresome actual cooking. In every month
but November, I spend an hour on a casserole, grating cheese, cooking macaroni, and
actually using the oven. I simplify it a bit for NaNo...
Preferred brand of boxed Mac & Cheese (I like Kraft)

Four slices bread
- Cook macaroni according to box.

- Make toast.
- Put macaroni & cheese in bowl. Crumble toast over top. Enjoy the delicious dish.
CROCKPOT CHICKEN CHILI

CONTRIBUTED BY: tamiris
CONTRIBUTOR'S NOTE: I usually serve this over brown rice.
Boneless, skinless chicken (breasts or thighs, depending on your preference)

One jar chunky salsa (your choice of temp)
One can corn, drained
One can black beans, drained
- Put salsa, corn, and beans into crockpot and stir together. Add chicken and stir again to
coat. Cook for 6-8 hours on low or 4 hours on high. Shred chicken when you're ready to
serve.
HUBBY'S PORK CHOPS
CONTRIBUTED BY: merithyn
Six thick-cut pork chops (boneless preferred)

One can cream of mushroom soup
One can cheese soup
Six potatoes, peeled and cut into one-half inch slices
- Use spray oil to coat an 8x10 glass pan. Layer the potatoes on the bottom until it's
completely covered.
- Top the potatoes with the pork chops. Mix the soups together in a bowl then pour over
pork chops and potatoes. Bake in a 375 degree oven for one hour. Serve with thick slabs
of bread and a fresh salad.
QUESADILLAS OF DOOM
CONTRIBUTED BY: Emperor of Colorado
Flour tortillas
One can of mushrooms
Cilantro (half a bunch)
Shredded chicken (fried chicken works great for this. I use about five thighs.)
Chopped red onion (one medium-sized)
Shredded cheese (I use jack, but cheddar works well)
Butter
Oil
- Melt butter in pan and sauté onion for several minutes. Add cilantro, mushrooms, and
chicken. Sauté about five minutes. If using store bought tortillas, microwave them for
about twenty seconds. Put shredded cheese on half of a tortilla and then some of the
chicken mixture, and more cheese on top. Fold tortilla in half and secure it with a
toothpick. Continue until you run out of chicken mixture, tortillas, cheese, or toothpicks.
- Heat oil in pan. Fry each quesadilla, about thirty seconds each side.
- For vegetarians, add more of the other ingredients, and/or green or red bell peppers.
They can also be baked or put into a quesadilla grill if you don't want to fry them (they
just don't taste as good).
EDITOR'S NOTE: Along with Quesadillas of Doom, there's also the Salsa of Doom:
SALSA OF DOOM
CONTRIBUTED BY: Emperor of Colorado
Canned tomatoes - whole or crushed (3 cans)

Spicy peppers - jalapenos or habaneros recommended, amount depends on how spicy
you like your salsa. I use two habaneros.
Lemon juice (probably around half a cup)
Cilantro (one bunch)
Chopped green onions (one bunch)
Cumin (three tablespoons)
Salt (three/four tablespoons)
Garlic (three/four tablespoons)
- Roast the peppers in a skillet until the skins are mostly brown. While they're roasting,
open the tomatoes. If you're using crushed, dump them directly into a large bowl. If
you're using whole, blend them first. Set some tomato aside in the blender. When the
peppers are done, place them in a brown bag and let them cool. Chop the cilantro and
green onions and add to the tomatoes. Remove the stems from the peppers and peel the
skins off, then put them in the blender with the extra tomato. Blend until liquefied and add
to bowl (the optional "doom" step is to smell the peppers right after they've been
blended). Add the lemon juice and spices, and stir.
- A variation of this is "felony salsa" which is useful if you're peppers aren't spicy enough
or you're crazy. Just add some pepper spray into the salsa and mix it up. Apparently, it's
a felony in California, so don't do it if you live there.)
SOUPER EASY AND POTATO BAR

CONTRIBUTED BY: fairytaledreamer
CONTRIBUTOR'S NOTE: I live in a college dorm, so I'm always stealing food from the
campus dining hall to make something a little healthier in my room. I've also tried both of
these recipes on my little cousins they are both big hits mostly because the kids can pick
what they want to eat that night.
EDITOR'S NOTE: I combined the two recipes together so the contributor's note would make
a bit more sense. :)
Soup stock (chicken, veggie, beef, whatever you like)

Fresh veggies from your local supermarket salad bar (because they're precut and good
for soup)
Optional: Protein... ((PRECOOKED)) I'm a fan of tofu, but chicken or turkey works just as
well, but you can add whatever you want, like buffalo or venison (which is good in this
too)
- Bring stock to a boil and dish into bowls. Add veggies and/or protein and let sit until
cool enough to eat. The protein will get hot and the veggies will be lightly cooked, a little
al dente, which is very nice.
POTATO BAR
Potatoes
Topping: at my house we usually eat it with ground beef with taco seasoning, grilled
pepper and onions, broccoli, shredded cheese, sour cream, salsa, leftover bacon from
BLT night and really anything that tastes good on potatoes... which is usually leftovers
EDITOR'S NOTE: I've had this myself. It's really good with canned chili, sour cream,
shredded cheddar cheese, and bacon bits. It's hard to imagine it, but it's really filling!
- Bake potatoes, add the toppings to it (as little or as much as you want), and eat.
SLOPPY JOES
CONTRIBUTED BY: kalmay
One pound hamburger

One can (fourteen ounces) tomatoes
One can (ten ounces) tomato soup
One can (fourteen ounces) pork & beans or kidney beans
- Add your own seasonings, or a part of spaghetti sauce, season to taste to, or add
celery, cucumber, green onion, grated carrots, mushrooms, anything goes!
- If need more liquid add a tin of water.
- Pour on baked potato or toast or pasta
SKILLET CHICKEN PARMESAN

CONTRIBUTED BY: Justice
Two or three chicken tenderloin pieces.

Marinara Sauce
Mozzarella cheese
Pasta of your choice
- First cut up the chicken into small pieces roughly one inch by one inch. Put the skillet on
the stove and put heat to about medium. (This is done on an electric stove by the way,
I've never cooked on a gas stove so I'm not sure if it varies. Sorry!) Spread around the
skillet a small amount of olive oil and dump the chicken in. Stir the chicken around,
ensuring that all sides are browned, and then let cook for an extra couple of minutes.
Once that's done, pour roughly one-third of a jar of marinara sauce, or whatever your
heart's content may be. Load the top with cheese and drop your heat to just above low.
And cover it. That's important too. You want to let this sit for about twenty minutes, but it
can sit longer depending on your needs. After you've covered the skillet, start boiling
your water for the pasta. Cook accordingly, drain, add sauce, and they should be done
together!
VEGETARIAN RAMEN
CONTRIBUTED BY: janestrummer
One package of ramen noodles

Two cups vegetable stock
Frozen mixed veggies
- Cook the ramen in the boiling veggie stock, then add the frozen veggies. Three minutes
later, voila! Novel food!
RICE WITH FURIKAKE
CONTRIBUTED BY: Shubultz
Rice
Furikake
EDITOR'S NOTE: Easiest recipe ever. Or is it...?
- Follow the directions for your rice cooker to make however much rice you want. Keep in
mind that rice isn't that great reheated. Next, let the rice cool a little bit before putting it
into a bowl and putting however much furikake on it as you'd like. Its a very open ended
recipe, but it's yummy and kinda healthy.
SLOW-COOKED SWEET SPICY CHICKEN

CONTRIBUTED BY: palmetto
CONTRIBUTOR'S NOTE: It fed me for days. There's at least six servings in there, and it'd
make a great burrito filling with some cheese
EDITOR'S NOTE: The title right there? That's what happens when I try to name a recipe. XD
Three frozen boneless skinless chicken breasts

One-half cup brown rice
Sixteen ounce jar of peach salsa
Two cans black beans
- Put the boneless, skinless chicken breasts at the bottom of a crock pot. Put everything
else in on top--I did it beans, rice, salsa--and cook on low for 8 hours. The rice will break
down, but it does add a nice texture.
RAMEN
CONTRIBUTED BY: DagniroVanaliel
Two cups water

One package ramen
One saucepan
EDITOR'S NOTE: So sorry, Shubultz. But yours isn't the easiest. But then again, is THIS one
the easiest?
- Boil two cups water in whatever size saucepan you can find. Small, medium, large...
doesn't matter.
- Put noodles in and stir a bit. Maybe hack at them to break the block up. Should take
about three minutes or however long you want to.
- Take off heat. Put in seasoning. Pour into bowl. Eat.
EASY VEGGIE MEDLEY
CONTRIBUTED BY: polyna
Two carrots
Three handfuls fresh snow peas (about 3 cups, if you're persnickety about measuring)
Two handfuls sliced mushrooms
One-half of an onion
One tablespoon sesame seeds
Two cloves garlic
One to two tablespoons olive oil
Finely chopped parsley (optional)
Salt and pepper to taste
- Wash carrots, mushrooms, and peas. Use a peeler to quickly slice the carrots into thin
ribbons. (Optionally, finely chop parsley.) Thinly slice the onion and garlic. Heat olive oil
in sauté pan/skillet over high heat (350º) and add snow peas, mushrooms, and onion.
Sauté about 2 minutes before adding the carrot, sesame seeds, garlic, and parsley. Sauté
approximately 6-8 more minutes or until snow peas turn bright green- veggies should still
have a crisp texture when done. Season with salt and pepper, serve.
CONTRIBUTOR'S NOTE: Ways to shake it up:

1. Add shredded cooked chicken (such as leftover roasted chicken) with the carrots, if
you're the meat-eating sort.
2. Toss cooked veggies with spinach linguine or angel hair and a bit of olive oil
BEEFBURGER STEW
CONTRIBUTED BY: DruidX
- In a large pan, brown onions and however many beefburgers you want. Add tomato
soup, chopped tinned potatoes and mixed vegetables. Season to taste.
VEGGIE PASTA
CONTRIBUTED BY: Johanna_Louise
Vegetables (any)
Oil
- Preheat the oven to about 180ºC.

- Grab some vegetables, pretty much anything (be inventive) , though root vegetables
work best and tomatoes and peppers work pretty good as well. Cut them up into bite size
pieces and stick them into an oiled roasting dish and stick them in your preheated oven.
- Go and write for about thirty minutes, then you can make something like pasta or
couscous and write while that's cooking as well.
- Take the vegetables out of the oven put it on top of the couscous/pasta and voila your
meal plus at least half an hours writing out the way.
CROCKPOT CHILI
CONTRIBUTED BY: Lexicon
CONTRIBUTOR'S NOTE: The best thing about this recipe is the 10-15 minute prep time. The
other good thing is that if you totally forget to cook and you only have 25 minutes before
your hungry hubby gets home, follow the recipe except heat it on the stove over medium
heat until he walks in the door and you give him a good evening, look-how-productive-I-
was-today kiss!
One pound browned hamburger

One medium onion, chopped and sautéed
One large can of chopped, stewed tomatoes
One regular can of Hormel Chili with beans
Five to eight pepperoncinis, finely chopped (the more the hotter the chili!)
One-fourth cup of pepperoncini juice
One tablespoon (or whatever you shake out of the jar to your taste) chili powder
- Throw it in a crock pot and let it simmer until it's hot and you're hungry. Awesome with
Frito Scoops and cheddar cheese!
(ALTERNATE CROCKPOT CHILI RECIPE, CONTRIBUTED BY: anna scott graham

Two cups dried beans, your choice as to type
Two to two and a half pounds beef mince (hamburger)
Two fourteen ounce cans crushed or diced tomatoes
Two onions, chopped
Two to six (to your personal level of garlic adoration) garlic cloves, minced
One bell pepper, chopped (optional)
One-third cup chili powder
One to two teaspoons ground cumin
Salt, pepper, garlic salt, garlic pepper, Italian seasoning, etc, to taste
- Soak beans overnight. The next day drain and rinse beans, then place in crock pot with
just enough water to cover beans. Cook on low setting for one to two hours.
- Fry minced garlic and onions until minced garlic is cooked through and onion is soft.
Add to beans, along with tomatoes, chili powder, cumin and various spices. Cook on
high setting for three to four hours until chili tastes good to you and beans are tender. Add
bell pepper an hour or so before serving. Makes a good pot, and is suitable for freezing.
I like a chili with just a bit of a bite, and started off with a little less spice, then added
more. I used a mixture of red, pink and little pink beans, along with some cannellini,
navy, black eye and a good amount of pinto. basically any variety of beans are great,
and lentils and green and yellow peas will just cook down more, thickening the beans
more.)
PIZZA
CONTRIBUTED BY: DagniroVanaliel
One pizza
One oven
EDITOR'S NOTE: Ladies and gentlemen, this is the easiest recipe in the whole cookbook! I
doubt they come any easier, but, in my defense, I did ask for quick and easy. Haha!
- Buy a frozen pizza at the store. Preheat oven to whatever it says on the package. When
the oven beeps, take the pizza out of the packaging, put on tray, shove in oven. Cook for
however long the package says. When the timer goes off, take the pizza out of the oven
and eat.
RICEABLES AND SHMEAP

CONTRIBUTED BY: DruidX (EDITOR'S NOTE: or is it Druid_X? I never checked. o.o)
CONTRIBUTOR'S NOTE: This can take quite a bit of time to prepare, but can be made in
several large batches and is good for freezing/ microwave re-heating. It's also a good
way to get rid of any leftovers.
- In one pot put rice and any veggies that need boiling, say carrots and broccoli. In
another pot, put random meat and whatever else you fancy [say mushrooms] with a can
of tomato soup and chopped tomatoes. Season to taste.
NO-NOODLE SPAGHETTI
CONTRIBUTED BY: DM
CONTRIBUTOR'S/EDITOR'S NOTE: The name is due to the fact that when we make this, it's
so thick it can be eaten by itself. XD We do use noodles, but we generally run out by our
second helping. And it's so easy, too! You can leave it on the stove and basically pay it
no attention, except to stir every now and then.
One package of ground beef

Two jars of Prego Italian Sausage Spaghetti Sauce
One package of Hormel Pepperoni
Tones Spicy Spaghetti Seasoning, to taste
One box of spaghetti noodles...whatever brand. (We use Laura Lynn, aka generic)
- Brown ground beef and use a colander to drain the grease. Once the grease has
drained, get a large stockpot and put the ground beef in it.
- Empty the spaghetti sauce, pepperoni, spaghetti seasoning and just about anything
else you can find that will taste good in the spaghetti. Once the sauce begins to boil a
little, put it on simmer (low) and leave it for about two or three hours.
- Near dinner time, boil noodles according to package. Once they're to your liking, drain
the water from them, and serve the spaghetti.
MEAT AND VEGGIE STEW
CONTRIBUTED BY: jillb
CONTRIBUTOR'S NOTE: Apologies for not being able to convert this into a casserole-in-the-
oven recipe, but if you check a recipe book for casserole/ stew in the oven
temperatures/ times then you should be able to adapt it to that. >^..^<
EDITOR'S NOTE: I wasn't able to convert it either. I'm very sorry. Joy of Cooking, for the first
time, let me down. D:
- I do this with a slow cooker (you can basically leave it all day to do its stuff). Brown
some chunks of meat (beef or lamb are good, chicken is ok) (depends on the size of
your slow cooker, I use about a pound. Or, you can replace it with an equally amount of
Quorn if you're a vegetarian - use chunks rather than mince)
- Chop a selection of vegetables into chunks (whatever you like that will fill the slow
cooker).
Root vegetables on the bottom

Meat (all fat drained) on top
Mushrooms on top of that (helps the gravy)
Other vegetables in layers on top of that, until slow cooker is full
- Make enough stock (I use vegetable stock) to just reach the top layer of vegetable. Lid
on, slowest cook option. Do this in the morning and leave it going (even while you're at
work, it's safe for that) and you've got dinner sorted for when you get home.
YUMMY VEGETARIAN CURRY

CONTRIBUTED BY: selfcallednowhere
EDITOR'S NOTE: My crappy recipe naming has struck again!
1 to 4 tablespoons green curry paste (I used 3, which was the perfect amount of spiciness
for me, but I like things pretty spicy. You might want to use less. Also, I actually used red
curry paste cos it was what we had, and it worked fine.)
Seven ounces coconut milk
Seven ounces evaporated skim milk
One tablespoon soy sauce
one and one-half inch slice ginger root, peeled and shredded
Six to eight kaffir lime leaves (or the zest from ome lime)
Four cups chopped assorted vegetables: zucchini, cauliflower, broccoli or carrots (I
found at the grocery store a bag of cauliflower, broccoli and carrots already chopped
up and ready to go.)
Four cups cooked white rice or noodles
Ten fresh basil leaves, minced
- In a wok or large frying pan, bring the curry paste, coconut milk and evaporated skim
milk to a simmer. Stir in the soy sauce, ginger, lime leaves or zest, and vegetables;
simmer until tender, about 5 to 7 minutes. [I actually had to do it for about 15, I don't know
why it called for such a short time. My mom says if they were in smaller pieces it would
have been faster though.] Remove and discard the lime leaves. Serve the curry over rice
or noodles. Garnish with basil.
JOEY'S QUICHE
CONTRIBUTED BY: joeyh
Eight to twelve eggs (depending on how many people you are feeding)
One package frozen chopped broccoli or spinach (defrost & drain)
Eight ounces of extra sharp cheddar cheese
Salt and pepper
One-half to three-fourths cup milk
One premade pie crust.
- Preheat oven to 375º.

- Whisk eggs together first until combined then add veggies of your choice (feel free to
experiment, the above are the favorites in my house). Add the cheese and seasonings to
taste. Then pour into the pie shell. [I have also made this is a casserole dish and have
made it without the crust - just use non-stick spray.]
- Bake in oven from 40 minutes to an hour until it turns lightly golden on top. Put foil
around the crusts if they start to cook too quickly.
THE I-THINK-I'M-GOING-TO-DIE-AND-NEED-A-PICK-ME-UP-WONDER-SNACK
CONTRIBUTED BY: laroux
CONTRIBUTOR'S NOTE: If you think that you are actually going to die, call an ambulance
first, you can snack while you wait. :D
A cup
A spoon
A raw egg yolk (you don't cook the egg, so make sure it's fresh and from a reliable
source, or has the red lion stamp which means it comes from chickens vaccinated
against salmonella)
A teaspoon of sugar
Five-sixths tablespoon of double cream
A generous dollop of strawberry jam or lemon curd
- Put the egg yolk in the cup and beat with the spoon until it's runny and smooth, one by
one, beat in the other ingredients; savour.
SALSA CHICKEN
CONTRIBUTED BY: excelexcel
CONTRIBUTOR'S NOTE: This makes a yummy filling for burritos or tacos. Depending on how
many you're cooking for, this could serve as several meals during NaNo (serve over rice
for one meal, have as tacos for another).
Sox boneless skinless chicken thighs

One can black beans (drained and rinsed)
One cup frozen corn -- you could use fresh or canned, as well
One cup salsa
- Cook on low for five hours.

- Serve over rice with grated cheddar or other cheese. Top with avocado, if desired.
SHRIMP DIP
CONTRIBUTED BY: YaminoGeemu
One 8 oz package of plain cream cheese. (I personally like to use Philadelphia brand
cream cheese with all the fat and calories included, but you can use any type you like)
One can of tiny peeled shrimp
- Put the cream cheese out beforehand so that it softens. In the meantime, open and
drain the shrimp and dump them in a bowl. Use a fork to mash them up very well. Cut the
cream cheese block into pieces and mash it together with the shrimp until well-mixed. -
Leave it covered in the fridge when you're not eating. This is great on all sorts of crackers,
crunchy breadsticks, pretzels, (and has the added bonus of holding the crackers
together so that they don't drop as many crumbs on your keyboard!) and veggies. And it
contains plenty of protein!
(ALTERNATIVE SHRIMP DIP RECIPE, CONTRIBUTED BY: merithyn
Eight ounces cream cheese, softened

Three tablespoons mayonaise
Two tablespoons ketchup
Two tablespoons brown mustard (or one teaspoon dry mustard)
Two teaspoons onion powder
Three cloves garlic, minced
One medium cucumber, peeled, seeded and diced
Twi small cans tiny shrimp, drained
- Mix the first six ingredients together well in a medium bowl. Add cucumber and shrimp,
mixing very well. [Shrimp will break down a little bit, and this is fine.] Chill for a couple of
hours to allow flavors to mix, then serve on your favorite crackers. [My crew love it on
Triscuits.])
EASY SPAGHETTI CARBONARA

CONTRIBUTED BY: NaNo_Bot
Half packet spaghetti (250g)

Half packet bacon bits (125g)
One tablespoon butter
Two eggs
50g Cheddar cheese
Salt and pepper, to taste
- Bring a pot of (salted) water to boil, add spaghetti.

- While spaghetti is cooking, cook bacon bits in butter over medium low temperature.
- In a seperate bowl, beat eggs and add chesse plus salt and pepper.
- Once spaghetti is cooked, use a pasta lifter to transfer directly from the pasta water to
the bacon pan - you do not need to drain the spaghetti beforehand - and stir briefly to
coat with butter and bacon fat.
- Pour over egg mix and stir until spaghetti is coated and egg is just cooked. Serve.
OVEN-ROASTED CHICKPEAS
One (twelve ounce) can chickpeas (garbanzo beans), drained and rinsed
Two tablespoons olive oil
(optional ingredients:
sea salt
garlic or onion powder
cayenne pepper)
- Preheat oven to 450º F (230º C).

- Pat chickpeas dry with a paper towel to remove excess moisture. In a large bowl, toss
chickpeas with olive oil. If desired, season to taste with salt, garlic powder, and cayenne
pepper, and toss well to coat. Spread on a baking sheet. Bake 30 to 40 minutes or until
browned and crunchy. Keep an eye on them during the last ten minutes or so to prevent
burning. (Cooking time may vary according to your oven's eccentricities. )
- Store in an air-tight container for several days (if they last that long).
Variations: Try seasoning the chickpeas with wasabi powder, chili powder, curry powder,
taco seasoning, or your favorite spices. They're also good plain or seasoned with just salt.
BLACK BEAN SOUP

CONTRIBUTED BY: lrparks
One tablespoon oil

Two medium red onions, finely chopped
One medium red, yellow or orange bell pepper, chopped
One green bell pepper, chopped
Two stalks celery, chopped
Four cloves garlic, minced
One tablespoon, plus one teaspoon cumin
One pound dried black beans
One tablespoon chopped canned adobo chile peppers
Four (fourteen ounce cans) beef broth
One tablespoon Tabasco chipotle sauce
Two teaspoons salt
One-fourth teaspoon black pepper
Juice and zest of one lime
One cup sour cream
- Heat oil in large skillet over medium-high heat. Add onions, peppers and, celery and
sauté until lightly browned. Add garlic and cumin; stir 1 minute. Transfer onion mixture to
slow cooker. Add beans, adobos, broth, Tabasco, salt, and pepper. Cover and cook on
high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture, and the
lime juice and zest to blender; puree until smooth. Return puree to the slow cooker and
stir in.
- Ladle soup into bowls. Spoon a dollop of sour cream into each bowl.
CROCKPOT CHICKEN
CONTRIBUTED BY: featherjean
EDITOR'S NOTE: Continuing on with my reign of crappy recipe names...
CONTRIBUTOR'S NOTE: No thawing required! I've done it twice and it comes out fantastic
exactly as described. I eat it with rice, but it'd probably be good with pasta or...anything,
really.
Four frozen chicken breasts (two pounds of tenders works, too! And yes, frozen!)
One packet italian dressing mix
One cup chicken broth or water
- Put frozen chicken in crock pot. Sprinkle dressing mix over it. Pour in broth/water. Cook
on low for eight to ten hours.
(ALTERNATIVE RECIPE BY cgindles:

CONTRIBUTOR'S NOTE: I love my crock pot. And it's perfect during NaNo - throw stuff in in
the morning and you magically have dinner waiting for you whenever you're ready in the
evening! No fuss!
Boneless skinless chicken breast

Cream of chicken soup OR cream of mushroom soup
- Put chicken in crock pot. Pour soup over chicken. Cook on low all day.
I typically either serve this over rice or eat it by itself with green beans.)
BARBECUE CHICKEN PIZZA

CONTRIBUTED BY: dark_phoenix
One pre-made pizza crust

Barbecue sauce
Red onion
Cooked chicken
Mozzarella and cheddar cheese
- Throw all the ingredients onto the pizza crust, and bake the crust according to
directions. The key here is using the barbecue sauce as the base instead of tomato
sauce. I really like it, and they charge an awful lot for this exact pizza at, for example,
Boston Pizza restaurants. Make it at home, it's much cheaper!
EASY BEANY PASTA

CONTRIBUTED BY: Rob08
One can mixed beans in chilli sauce

One carton pasta
Garlic granules
- Cook the pasta according to the package directions.

- Add the passata, beans and garlic granules to a pan and heat through.
- Adjust seasonings to taste, and stir in the cooked pasta.
- Serve with grated cheese, or not, as you wish...
JUG CHEESE SOUP
CONTRIBUTED BY: Kyronae
Two chicken bouillion cubes

Four cups water
One cup chopped onions
Two and one-half cups cubed potatoes
Twelve ounces frozen mixed veggies (it's best to get the kind with green beans, corn,
peas, carrots, etc)
Two cans of cream soup (your choice. Cream of chicken, cream of mushroom, cream of
celery...etc)
Sixteen ounces of Velveeta cheese.
- In a large pot, combine water, bouillion and veggies. Bring to boil, then simmer for 30
minutes. Add cream soup and cheese. Stir until cheese is melted.
MOM'S CHICKEN CURRY CASSEROLE

CONTRIBUTED BY: Mike.Speegle
CONTRIBUT'RS NOTE: I like to put this on top of rice and serve it with peaches. Comfort
food to the max.
Four boneless skinless chicken breasts

One-half cup mayonnaise
One can cream of broccoli or cream of chicken soup
One medium-sized bag of frozen broccoli (thawed)
Two to four slices of bread
A LOT of cheddar cheese (EDITOR'S NOTE: This is my kind of recipe...)
One teaspoon curry powder
Dash of lemon juice
- Preheat oven to 350º. Cook chicken on frying pan or whatever other method you prefer,
just so it is no longer pink inside. Mix mayonnaise, soup, and curry powder together, and
then add a splash of lemon juice. Chop chicken into 1" chunks and put in bottom of 9x13"
casserole dish. Place broccoli on chicken, and then pour soup mix on top. Add as much
cheese as you want, and then tear up bread into 1" squares and place on top of cheese.
Place in oven for 30 min. at 350º.
QUICK BASIL CHICKEN BREAST
CONTRIBUTED BY: Dangerousmeg
CONTRIBUTOR'S NOTE: You can add a bit of chicken broth to make more sauce and add
diced garlic and onion on the first step if you like. This goes really well with a loaf of thick
bread and a nice green salad. Basil also grows well as a house plant, so hooray for
indoor gardens!
EDITOR'S NOTE: Meg, your username reminds me of Meg from Family Guy. Unsure if that's
a good thing or not... XD
Chicken breast
Fresh basil
Tomato
Mozzarella cheese
Olive oil
- Heat about two tablespoons of olive oil in a skillet

- Butterfly cut the chicken and stuff with a few leaves of basil, a slice of mozzarella
cheese, and a slice of tomato. Season both sides with salt and pepper to taste
- Cook on both sides about 4 minutes
- Dice the rest of the tomato and toss into skillet, turn heat down to medium, and let
simmer until chicken is fully cooked.
SPINACH-FETA POCKETS
CONTRIBUTED BY: AmaraReyi
One can pizza crust (rectangular for easiest use)

One-half package fresh spinach
One cup feta
Olive oil
One small onion
Garlic and salt to taste
- Roll out the pizza crust on an oiled/sprayed sheet tray and cut into six squares (can
work with 8 squares but this can make it harder to fold over). Chop enough onion and
spinach to half-fill the squares; add in feta to fill in the space.
- Toss with a little bit of olive oil to get it to stick together a little better and add garlic/salt.
Add this filling to the squares (careful not to overfill them) and fold the squares diagonally
into pockets, careful to close the seam.
- Bake at 375 (about; it really depends on the brand of pizza crust you used) for about
twelve minutes or until they're brown. To make them extra-tasty, spread a little butter or
olive oil with garlic on the upper crust before baking.
TOMATO-CHEESE MELT
CONTRIBUTED BY: astults
Two slices bread

Two tablespoons shredded cheddar cheese
One small tomato, sliced
- Sprinkle cheese on bread slices.

- Top with tomato slices and place in toaster oven or under broiler for two to three minutes
or until cheese melts.
SOUTHERN HOBO DINNER
CONTRIBUTED BY: Helen David
CONTRIBUTOR'S NOTE: This inexpensive recipe makes enough food to last for days, and it
only takes about twenty minutes to prepare. I write while it cooks. I'm single, so after I
cook it I freeze some for later. :)
Six large potatoes

Eight medium sized carrots
One large onion
Two packages of Hilshire Farms Smoked Sausage
One can Cream of Mushroom Soup
One can Golden Mushroom Soup
Salt
Pepper
Water

- Peel and slice carrots.
- Cut potatoes into chunks.
- Slice and dice the onion.
- Cut sausage into pieces.
- Take the bottom half of a broiler pan and layer ingredients in this order:
Potatoes
Carrots
Salt (lightly due to sodium in soups)
Pepper
Sausage
Onion
- Mix both kinds of soup in a bowl with just enough water to make it pourable. Pour over
all.
- Add a little water to the pan to aid the steaming process for the carrots and onions, and
to help the soup make the gravy.
- Cover with aluminum foil and bake for one hour.
CROCKPOT ROAST
CONTRIBUTED BY: livin4theblue
Two pounds beef roast (nothing too quality, this cooks for ages and gets really tender
anyway)
One can cream of mushroom soup
One dried onion soup mix (French onion, onion, whatever you can find at the store)
- Put roast in crock pot. Add soup and soup mix. Add a smidglet of water if it looks a bit
thick.
- Cook on high for three to four hours or low for seven to eight. Serve over egg noodles or
rice. (I prefer egg noodles, personally.)
NOVELLER'S DELIGHT (Novelling Hummus)
CONTRIBUTED BY: Nilbo
CONTRIBUTOR'S NOTE: My own recipe for hummus - the food of gods when you know you
need something healthy, but can't be bothered to cook anything. This can be made in
large batches to last several days and, if trusted, children can be trained to perform this
highly-needed task when the epic month gets into full swing.
- First, pick whether you would like to use chickpeas (garbanzo beans), as is more
typical, or black bean for a good twist and more protein.
One head of roasted garlic

One can of beans (chickpeas or black, your preference)
Salt (to taste)
Olive oil (for texture)
Lemon juice (to taste)
Tahini (a couple of tablespoons, but optional)
Balsamic vinegar (also optional, but makes things wonderfully yummy)
Corn chips (for eating the hummus with)
ROASTING THE GARLIC:

- Take a full head of garlic. Peel away the outer wrapper and chop off the top. Put in foil,
drizzle liberally with olive oil, wrap tightly in foil, and roast at 450F until soft. This is the base
for your amazing hummus.
- In a food processor, put your beans, some olive oil, some lemon juice, the tahini, and all
of your cloves of roasted garlic. Blend until smooth.
- Now you can add the balsamic vinegar and other ingredients until it tastes right and it
the proper consistency.
- Take this delicacy to your computer and eat it with corn chips, on bread in a sandwich
with cheese, or with a spoon.
UNSTUFFED PEPPERS
CONTRIBUTED BY: seisa2
One pound lean ground beef

One large green bell pepper, diced
One package Knorr (Lipton) Spanish Rice
Two cups water (I think...whatever the Spanish Rice calls for)
Seven ounce can tomato sauce
Shredded mozzarella
- In large skillet, brown ground beef; drain.

- Add diced pepper, Spanish Rice, and water. Cook according to package directions. In
my experience, it needs to cook longer than seven minutes to absorb most of the water.
- When it has, add the tomato sauce and simmer another five minutes or so, or until most
of the sauce is absorbed and thickened. Plate up, top with shredded cheese, and
enjoy! :-)
SHRIMP PIQUANT
BOILED SHRIMP:
Four cups water
Two bay leaves
One-fourth cup vinegar
Twp teaspoons salt
One tablespoon original Tabasco sauce
Two pounds of shrimp, peeled and de-veined
One small onion, sliced
PIQUANT SAUCE:
Two-thirds cup catsup/ketchup
Two tablespoons prepared horseradish
One-third cup chili sauce
Two tablespoons lemon juice
Two tablespoons drained capers, chopped
One-half teaspoon original Tabasco sauce
FOR THE SHRIMP:

- Combine water, vinegar, Tabasco, onion, bay leaves, and salt in a 4-quart saucepot
and bring to a boil. Add shrimp and cook 2 to 3 minutes or just until pink. Drain well;
remove and discard onion and bay leaves.
FOR THE PIQUANT SAUCE:

- Combine all ingredients in a large bowl and mix well. Add shrimp and toss to coat well.
Cover and refrigerate. Serve on lettuce-lined plates, if desired.
POUTINE (pronounced poo-teen or poo-tin)

CONTRIBUTED BY: writeagain04
CONTRIBUTOR'S NOTE: This is our favorite birthday or other special occasion meal - like
celebrating another NaNo win! :) If you do a Google search for poutine images, you'll
find lots of photos. A&W and Dixie Lee in Canada both serve a good poutine.
- Cook up one bag of french fries.

- While that's cooking, heat one or two cans of St. Hubert poutine sauce (or a good beef
or chicken gravy if you can't get poutine sauce).
- Place each person's serving of fries in a bowl, cover with shredded mozzarella cheese,
and top with gravy. Absolutely yummy!
EASY CHICKEN QUESADILLAS
CONTRIBUTED BY: dark_phoenix
Flat tortillas
Cooked chicken (or beef)
Cheddar/mozzarella
Green pepper
Red Onion
Pepper (optional)
- Toss all the ingredients onto one side of the tortilla, then fold in half. Place it under the
broiler for a few minutes, then flip the tortillas and leave under for a few more minutes,
until the cheese has melted. Be careful that you don't leave it in too long though, as the
tortillas will burn quickly once they've reached that point.
POTATO-VEGGIE-THING
CONTRIBUTED BY: BlackEyedGirl
Two to three potatoes

One zucchini
One yellow pepper (I've also used a couple of tomatoes here when I didn't have yellow
pepper handy)
- Boil potatoes.
- Chop zucchini and yellow pepper into tiny pieces and fry in olive oil.
- Cut the boiled potatoes into pieces (don't peel! the skin adds flavour) and add to the
veggies. Add pepper, salt and oregano to taste.
- Stir 'till everything is mushy. Serve.
QUICK AND EASY ROAST CHICKEN
CONTRIBUTED BY: Mynerva
CONTRIBUTOR'S NOTE: You can prep this the day before or first thing in the day for a
quick, no hassle dinner.
Four to six chicken legs with skin (can use thighs)

Salt
Pepper - black and white
Garlic sauce (Lea & Perrins Cook's Helper or similar)
Lemon juice (I'm lazy so I use Jif bottle lemon juice - or one real lemon)
Vegetable oil (sunflower or olive)
Margarine
- Make sure chicken pieces are clean and defeathered and whatnot because you're
going to want to eat the skin! Put them in a plastic freezer bag.
- Also into the bag goes: one teaspoon salt, little black pepper, very little white pepper, a
few good splashes of garlic sauce and juice from one lemon or equivalent of bottled
lemon juice and a little drizzle of oil. Tie bag off, mix it all up, then leave in fridge to
marinate overnight or a couple of hours at least.
- Preheat oven to 180 Centigrade (about 350 F). Take roasting dish. Cut the bag and pour
in chicken pieces and all the marinade sauce - and here's the trick - on the inner side of
the leg/thigh, pull the skin down a bit and make an inch-long slit, close to the bone. Pack
this slit with one-half to three-fourths teaspoon of margarome, pull the skin back over and
arrange the pieces with skin side up/marg side down. Drizzle with a little more oil.
- Cook for forty-five minutes to one hour depending on size and quantity of chicken -
maybe thirty to forty mins in just roll them over once in their juices, then roll them back to
skin side up position. The skin should be a nice golden colour, dry but not too crispy
- Serve with... well, whatever you like (I usually make go for mashed potatoes). Also I
hope the instructions make sense - I've done it so many times I don't even measure
anything anymore, just chuck it all in.
LENTILS AND PASTA

CONTRIBUTED BY: colonia_w
- One onion, chopped

-One cup lentils
- Four cups chicken stock/veggie stock/beef broth
-One cup pasta (smallish pasta, like elbows or something)
- Olive oil
- Salt
- Chop onion. Sauté in saucepan with butter/margarine and/or oil. When

browned/carmelized, add four cups of stock (or water, if you're out of stock, but final
product may lack flavor), and lentils. Cook for 30 minutes, stirring ocassionally.
- When lentils cooked (to taste), add pasta, and enough water/stock to make sure that
pasta is covered. Also add olive oil, salt, and anything else you want to add to flavor
(chili powder takes amazing with this).
- Cook pasta for about ten minutes, stirring ocassionally and making sure it doesn't stick
to the bottom of the pan.
- Serve hot and enjoy! Can top with Parmesan cheese if desired.
EASY POTATO SOUP
CONTRIBUTED BY: radioactivealchemist
Three to six strips of bacon (or you can use bacon bits; just add them when you add the
spices)
One-fourth cup chopped onion
Four cups water
Two cups milk
Two cups instant potatoes
- Trim the fat off the bacon and cut/tear into small chunks.
- Cook in soup pan with butter for one to two minutes, then add onions. Sauté until the
onions are brown.
- Add water and milk, and spices to taste (I usually throw in whatever I encounter in the
cupboard. Parsely, thyme, onion salt, garlic powder, salt, pepper, rosemary, etc.)
- Bring to a boil and add instant potatoes; stir until dissolved then remove from heat. Add
some cheese if you please, then cool and serve!
(ALTERNATIVE AND IMPROVED RECIPE, CONTRIBUTED BY: radioactivealchemist
Three large potatoes

Three strips of bacon (or ham), pre-cooked and cut into one-half inch pieces
Two pieces of garlic clove
Half a red onion (regular onion is okay to, but I think red gives it more of a kick)
Two teaspoons olive oil
Salt, pepper, oregano & parsley to taste
- Finely chop the garlic and cut the onion into small pieces. Sauté together over low heat
with olive oil, salt, and pepper for about two minutes, then add bacon and go another
minute or two.
- Peel the potatoes, and cut into approximately half inch cubes. Add them to the pot
along with just enough water to cover everything.
- Add oregano and parsley, and more salt and pepper as desired. Boil over medium heat
for twenty-five to thirty minutes, until the potatoes are tender and their edges have
become rounded.
Makes about three servings, and warms up well in the microwave.
HAWAIIAN CHICKEN
CONTRIBUTED BY: Mike.Speegle
CONTRIBUTOR'S NOTE: This is another one that is good with rice. Pour remaining mix over
chicken and consume with Hawaiian bread. Yum!
Six chicken breasts

One packet onion soup mix
One jar peach pineapple jam
One bottle Russian dressing
- Preheat oven to 375º. Combine the soup mix, jam and dressing in bowl.
- Place chicken in pan and pour mixture over it.
- Place in oven and cook for thirty minutes, then flip and cook for thirty more minutes until
chicken is done (will vary based on chicken weight/thickness).
ZARUSOBA
CONTRIBUTED BY: guardianterra
CONTRIBUTOR'S NOTE: Being a good old fashioned college student I offer you this ramen
recipe, Mind you you can use Soba noodles too (Much better heath wise, but hey ramen
is cheap and easy.)
One package of ramen (discard the seasoning packet) OR soba

Two tablespoons or more Ponzu (citrus seasoned soy sauce)
Dash of wasabi
- Make the ramen/soba (I make mine in the microwave)

- Drain the water out of the Ramen/Soba and place in a bowl and place in fridge for a
few moments till chilled.*
- Dress with Ponzu and Wasabi mix and enjoy.
*if you lack the fridge you can put the noodles in a strainer and run under cold water till
chilled too.
THE HEARTLESS ONIGIRI RECIPE

CONTRIBUTED BY: ...itisasarah
CONTRIBUTOR'S NOTE: It's simpler than it sounds, really, and way less messy than the
traditional ways (hence, "heartless"). These aren't messy to eat at all -- you can use the
plastic wrap as a hand protector if you're prone to accidents. I like having a batch of
sushi rice in the fridge so I can make these any time, skipping the vinegar part.
One piece of plastic wrap or foil (Reuse yours! Yay, recyclage. Well, maybe wee bits of
broken down plastic will get into your food...)
About a handful of cooked white rice (Make a batch on the stove and just take handfuls
of it as you make these!)
Sushi vinegar (like anyone HAS that on hand...you can also use vinegar+sugar+salt,
which is less good but makes more sense)
Pickled anything, furikake, tuna, smoked salmon...any filling, really
- Mix the rice with vinegar -- not a lot! Enough to make it not too sticky and to flavor it
nicely. Mix in some salt and sugar, if you don't have sushi vinegar.
- Lay the plastic wrap flat, and put a clump of rice on it. Flatten it to make a round patty
about with a diameter three times the size of your finished riceball, no less than half a
centimeter thick. Adjust the thickness for your filling. Wet tuna deserves to have a slightly
thicker base.
- Place your filling in the center of the rice circle. Pretend there's a tictactoe grid. Only fill
the center square or risk spillage. Don't go too high! Top that with some more rice. When I
have time I like to make little rice "walls" surrounding the filling, but this is November! No
time! No time!
- Carefully gather the four corners of the plastic wrap together so you have a little
package. Carefully make sure there are no gaps in the rice where the filling comes out. If
there are, release the corners and patch up said hole.
- Using your other hand, gently squeeze the rice patty so it envelops the filling. The
beauty is that the plastic wrap keeps your hands from getting dirty! Yay! So you can form
it beautifully without breaking.
- Carefully peel the wrap off -- not too hard, seeing as the rice is squished into a little ball
by now -- and voila!
- You could wrap a bit of nori (roasted seaweed!) around your riceball, but this is
November. No time! No time!
BEAN DIP
CONTRIBUTED BY: NovaeFire
One can of refried beans

One can of taco sauce
Sour cream
Cheddar cheese
Olives (optional)
Tortilla Chips
- Spread the refried beans along the bottom of a glass baking dish. Cover that with the
taco sauce (as much or little as you like). Cover THAT with the sour cream (as much or
little as you like). Shred the cheese on top. If you have olives, put them on top of that.
Bake at 350º for twenty to twenty-five minutes. Eat with chips.
MINI FOOTBALL SUBS

CONTRIBUTED BY: aurorablack
Meatballs
Spaghetti sauce
Individual-size rolls
- To make a batch, first prepare your favorite meatball recipe, shaping each meatball
into a mini football before cooking. Once they're cooked, add the meatballs to a skillet
of spaghetti sauce and warm them through.
- For each sub, cut a V-shaped notch from the top of an individual-size roll, place a
meatball in the roll, and top with cheese shred laces. Finally, get the sandwiches in a
huddle on a cookie sheet and place them in a warm oven for a few minutes to melt the
cheese.
MY FAVORITE BEER BREAD RECIPE

CONTRIBUTED BY: OrangeTangoDoble
- Preheat oven to 350º

- Combine three cups all-purpose flour, three teaspoons baking powder, one and one-
half teaspoons salt, and one-half cup sugar
- Add twelve ounces beer. Lagers tend to be the best. Do not use Natty, Miller (even High
Life), or Bud. The only acceptable cheap beers are Labatt and PBR. But I strongly
recommend a Samuel Adams. Trust me, it makes a difference.
- Mix thoroughly. Batter will be mostly smooth with a few lumps. If batter is very dry and
lumpy, add a little water until it smooths out (you can also add extra beer if you have
any, but make sure the beer you add is the same as the twelve ounches you originally
mixed in)
- Bake for fifty minutes (this would be a good fifty minuets to spend writing your novel).
Pour one-fourth stick of melted butter over bread. Bake for ten more minutes. Let cool for
fifteen minutes before eating.
MOM'S ONION DIP
One large onion

Two eight ounce blocks cream cheese
Beef bullion
- Bring two blocks of cream cheese to room temperature so they get soft.
- In a cup of hot water stir in bullion until it dissolves.Then using a box grater shred the
onion on the finest setting so you get more juice and pulp. (do it over a bowl)
- Then add the cream cheese and a little bullion. Mix together. Then put it in the
refrigerator to firm up again.
This is fantastic. If you can hold off until the next day the flavor intensifies. I like it with
chips but it is even better paired with steak!
Enjoy!
TEA MARBLED EGGS

CONTRIBUTED BY: Shubultz
Eggs - however many (best if they can fit in one layer in the pot)
Two tablespoons black tea, any kind (I usually use peppermint or oolong)
Two cinnamon sticks
One and one-half inches of vanilla bean OR one and one-half teaspoons of vanilla
extract
Two tablespoons low-sodium soy sauce
One tablespoon salt
One teaspoon sugar
- Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard
boil the eggs (usually ten to tweolve minutes cooking time). Drain eggs and allow them to
cool enough that you can handle them.
- Using the back of a heavy spoon, crack the eggs all over, but do not remove the shells
(or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane
under the shell.
- Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, vanilla, soy
sauce, salt, sugar, and enough water to cover the eggs.
- Simmer for at least an hour and up to two and one-half hours or longer. Drain and allow
to cool to room temperature.
You can refrigerate these little guys in their shells. Just peel them whenever you're ready
to eat them. Great for a snack or a party platter (halved with yolk-side down to show off
the pretty marbling).
HUMMUS B' TAHINI
CONTRIBUTED BY: Danica5
Two cups canned and drained garbanzo beans

Two large cloves fresh garlic
Juice of one large lemon (may need more to taste)
One teaspoon Kosher salt
One-third cup Tahini paste (sesame seed)
Two tablespoons water
- Blend all ingredients together in food processor until a fine paste. Taste test and adjust
for seasonings.
- Serve with toasted pinenuts on top and a drizzle of olive oil. May also sprinkle cumin on
top if desired. Serve chilled with toasted pita bread or Pita chips and vegetable sticks.
SWEET AND TART PORK LOIN

CONTRIBUTOR'S NOTE: I prefer tart cherry, apricot or peach, however any commercially
available fruit pie filling will work.
A boned pork loin that will fit in your crock pot or 6 thick cut pork chops
One can or jar of pie filling
One tblespoon of lemon juice
- Combine all of the ingredients in a crock pot and cook until the meat reaches an
internal temp of 165º. I usually cook the meat until it falls apart.
BEST TWICE-BAKED POTATOES

CONTRIBTED BY: EvilQueen
Four medium potatoes

One-half cup sour cream (I use fat-free and no one knows the difference!)
One-fourth cup milk
One-fourth cup margarine
One-half cup shredded sharp cheddar cheese
One-half teaspoon salt
One-fourth teaspoon pepper
Four slices bacon, crisp and crumbled (or one cup real bacon bits)
- Bake in oven at 350º for one hour. Set aside and allow to cool.
- Cut in half and scoop out the potatoes, leaving behind a shell. Combine all ingredients
(sans shell) into a bowl and mix until well blended,
- Scoop mixture back into potato shells and bake for an additional fifteen minutes.
A GOOD SOUP RECIPE THAT ADDRESSES MONEY WOES AND NUTRITION
CONTRIBUTED BY: ej runyon
EDITOR'S NOTE: ...contributors, bear this in mind when you come to me with title-less
recipes.
One can Progesso Lentil Soup

One can stewed tomatoes (Italian or Mexican seasoned if you want)
One chicken breast from KFC
- Eat the skin off the chicken (yummm)

- Shred or chop up that piece of chicken.
- Mix the soup , the stewed tomatoes and chopped chicken in a pan big enough to heat
this all up.
- Use a low heat and warm this up for about twenty minutes (do a word war with yourself
to pass the time)
- Take a break and eat this w/ crackers.
- Get back to work.
WET CORNBREAD
CONTRIBUTED BY: tidewaterbound
Three cups WHITE cornmeal (Indianhead from MD is best)

One cup sugar
One and one-half teaspoon salt
One stick butter
(mix dry together in very large bowl, then make a trench and put butter stick there)
- Add three cups of boiling water, stir and mix completely

- Add three beaten eggs, also stir until well mixed
- Add two cups of milk (use some half & half in that for extra body and sweetening), mix
completely
- Pour mixture into nine and a half inch by twelve inch baking pan with a dollop of oil in
center. (if you like, you can spray the pan with non-stick spray too)
- Bake at 400º F for one hour (can vary in time--watch it, can be 45 minutes, much
depends on the humidity of the cornmeal)
- Serve warm with plenty of butter. (There are NEVER any leftovers)
POTATO WEDGES
CONTRIBUTED BY: Saziikins
- Cut up a potato into slices roughly the same size. Oil a tray and put the potato slices on,
covering them with the oil (it's nice and messy!) Season with salt and pepper and cover
with mixed herbs. Put in the oven at 250ºC (EDITOR'S NOTE:
I'm braindead. I don't quite know what that would be in Fahrenheit. I'm so sorry) and
leave until they start to go brown. Dish up and snack away. They're great with dip and
they're also good cold.
(ALTERNATIVE POTATO WEDGE RECIPE, CONTRIBUTED BY: favamas

Use potatoes such as red ones which don't require peeling, and as many as you like.
Cut them lengthways in quarters.
Put the quarters skin-side down into a greased oven dish.
Splosh over some olive oil, sprinkle with crazy salt/mixed up salt or sea salt and pepper,
add red pepper flakes if you want a kick.
Put into a medium-hot oven for around an hour/an hour and a half.
Eat on their own or with any dip or sauce imaginable.)
THE BREAD WITH NO NAME
(EDITOR'S NOTE: ...don't ask. I couldn't come up with a name, and the contributor didn't
supply one)
CONTRIBUTED BY: rachiez
CONTRIBUTOR'S NOTE: I've made this twice now and I absolutely love it. Try it toasted -
you'll love it, too! This bread is also really good for a ham sandwich.
Five and a half cups of all-purpose flour

One-half cup of instant mashed potato flakes
One-four cup, and three tablespoons of sugar
One and one-third package/tablespoon of yeast
Three-fourths teaspoon of salt
One-fourth teaspoon of ground ginger
Two-third cups of milk
One-third cup of water
One-third cup butter, softened
Two-thirds cup pineapple juice
Two eggs
One and one-fourth teaspoon vanilla extract
- In large mixing bowl, combine two cups flour, potato flakes, sugar, yeast, salt, and
ginger. In a small saucepan, heat the milk, water, butter, and pineapple juice to 120-
130ºF. Add to dry ingredients; beat just until moistened. Add eggs and beat until smooth.
Mix in vanilla. Stir in enough remaining flour to form a soft dough.
- Turn onto floured surface and knead until smooth and elastic, about six to eight minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about one hour.
- Punch dough down. Turn onto lightly floured surface and divide in half. Shape each half
into a ball or elongated loaf. Place loaves on a greased cookie sheet. Cover and let rise
until doubled, about forty-five minutes.
- Bake at 375ºF for twenty to twenty-five minutes or until golden brown.
- Remove from pan to wire rack to cool.
JOEY'S QUICK BEAN DIP

One can cannellini beans

Garlic (to taste - I cheat and used the jarred minced variety)
Olive oil
- Throw in food processor and add olive oil until the bean spread or dip is the desired
consistency.
TERIYAKI, HONEY SOY CHICKEN NACHOS
CONTRIBUTED BY: confidante
CONTRIBUTOR'S NOTE: I live off this when I don't have enough time to prepare a huge
meal. I also live off this when I do have time to cook a normal, huge meal.
This recipe works great with other ingredients, especially avacado. If you want to take
out some of the ingredients such as the beans or salsa, it still tastes amazing.
One chicken breast (large if you prefer a lot of chicken)

One jar of honey soy marinade
(and if you feel adventurous to add to this: one sachel of teriyaki spices)
One-halfa bag of cheese supreme Doritos
One-half bag of stringy mozzarella cheese
One jar of salsa
One chilli
One can of your favourite type of beans
One tablespoon of oil or butter
- Chop the vhilli finely, feel free to remove the seeds. Pour honey soy marinade into a
bowl, add the teriyaki spices if you choose to, and add the now chopped chilli.
- Slice the chicken into strips and add to the marinade. The longer you leave it, the
yummier it will be. I usually leave it about an hour.
- Fry the chicken in the oil or butter until crispy.
- Pour the doritos into a bowl, add the beans and chicken.
- Toss gently then sprinkle copious, sinful amounts of delicious cheese on top, throw in the
microwave for about a minute. Once out, add salsa in you wish.
CHEESY POUF HORS D'OEUVRES

CONTRIBUTED BY: adeleketa
One bag of cheesy poufs (the puffy kind, not the crunchy ones)
One can of spray cheese
One pair of chopsticks
- Select nicely shaped, large cheesy poufs. Top with spray cheese for a not-so-fancy hors
d'oeuvre. Eat with chop sticks, so as not to get orange goo on your notebook or
keyboard.
CHICKEN QUESADILLAS
CONTRIBUTED BY: littlemisslizzy
One eight ounce can white chicken

Four to six tortillas
Shredded colby cheese
One teaspoon olive oil
- Coat the bottom of a skillet or frying pan with olive oil. Heat over stove. Lay one tortilla in
hot skillet and addchicken and cheese. Let it get hot, then fold it over and flip until the
inside is melted.
FRENCH ONION SOUP
CONTRIBUTED BY: Spica
CONTRIBUTOR'S NOTE: French Onion soup is one of the easiest dinners to make,
especially because of the time it takes simply for the onion to caramelize. (You can time
yourself to it! It's like a Word War against soup!)
One tablespoon of butter (not too much. Olive oil/other vegetable oils can also be used.)
Four or more white/red/yellow onions chopped into half-circles (one onion for each
serving is a good rule of thumb.)
Fourteen ounces of beef/chicken/vegetable stock. (2-3 cups of water with salt, pepper,
and other dried spices/herbs to taste can be used.)
Two cloves of garlic, minced.
Salt and pepper to taste.
OPTIONAL: French baguettes and mozzarella cheese. (well, not optional because it is
DELICIOUS with bread and cheese.)
- Using a large pot, melt butter/oil to cover bottom. Chop the onions and the garlic and
simmer in pot at medium low until golden brown or slushie-like, about one and a half
hours. Stir every ten minutes or so to prevent burning. After caramelizing, add
stock/seasoned water to rehydrate onions. Let soup simmer at low for a bit longer, until
no onion half-circles are discernible from soup. Remove heat and pour into oven-proof or
microwaveable bowls.
- With French baguette, chop into half-inch thick slices and lightly toast in oven (350F) or
toaster. Layer on top of soup. Sprinkle shredded mozzarella cheese on top and cook for
fifteen to twenty minutes or until cheese is starting to brown at edges in oven or
microwave. Serve.
EDITOR'S NOTE: My mom makes this all the time, and it is *so* good!
Along with mozzarella, you can also use provolone. That's good too. :)
CURRIED SMOKED TURKEY AND FRUIT WRAP

CONTIRIBUTED BY: lrparks

One tablespoon minced garlic
One teaspoon curry powder
Four (ten inch) flour tortillas
Two cups thinly sliced soft-leaf lettuce
One medium sweet onion, halved and thinly sliced
One granny smith apple, cut into one-fourth inch matchsticks
One firm-ripe anjou or bosc pear, cut into one-fourth matchsticks
One-half pound thinly sliced smoked turkey
- Whisk together mayonnaise, garlic, and curry powder and set aside.
- Lightly toast tortillas, one at a time, over moderately low heat until browned in spots but
still flexible, about thirty seconds on each side.
- Spread two tablespoons of the mayo mixture on each tortilla. Layer on the lettuce,
onion, apple, pear, and turkey then tightly roll up tortillas and cut in half diagonally.
OPEN-FACED VEGGIE SANDWICH
CONTRIBUTED BY: jilladelario
Cream cheese
Lemon juice
Olive oil
One red bell peppers
One small zucchini, sliced
One red onion, sliced
One small yellow squash, sliced
Two ciabatta roll sandwich things split horizontally
- Mix cream cheese and lemon juice; add just enough lemon juice to make an easily
spreadable paste
- Brush the ciabatta bread with butter and fry it in a skillet until lightly toasted.
- Saute veggies in olive oil until cooked.
- Spread the cream cheese mixture on the toasted side of all pieces of bread, top with
veggies and serve open-faced.
LAZY SOUP
CONTRIBUTED BY: Iridial
CONTRIBUTOR'S NOTE: It's very good for when you're cold or sad, and if you literally don't
have time for anything it can pass for a hot meal!
Hot water
Vegetable bouillon cube
Red pepper
- Boil the water and pour into a mug, like you're going to make tea.
- Add bouillon cube and mash it up until it's just bits floating in the water and could
maybe possibly pass for soup.
- Then add as much red pepper as you like! And anything else you want to add.
BAGEL DIP
CONTRIBUTED BY: rileysmomma
Eight ounce container sharp cheddar cheese spread

Eight ounce container whipped cream cheese
Garlic powder, to taste
- Mix all ingredients until well combined. Serve with sliced pieces of bagel (Thomas' are
the preferred brand here) or pretzels or even veggies. I've eaten it on a toasted bagel
with salami and that was quite tasty as well.
CORN AND BEAN VEGETARIAN CHILI
CONTRIBUTED BY: Semirose
CONTRIBUTOR'S NOTE: I like to top it with sourcream and cheese, if you mix in enough of
both it gets to a consistency that's awesome to use as a chip dip, which I've done to
bring to parties and it was always a hit. If you want meat brown however much you want
ground turkey (or beef or lamb or chicken) and add some cumin and chili powder and
stir in. I live alone and can cut this recipe in half and have it feed me for days.
One onion, chopped

One green bell pepper, chopped
Two jalapeno peppers, seeded and chopped (or less than seeded if you like extra heat)
Four cloves garlic, chopped
Two cans black beans (or one big can), drained and rinsed
Two cans diced tomatoes (or one big can), undrained
One and one-half cups water
One tablespoon chili powder
One teaspoon ground cumin
One-half teaspoon sea salt
One cup frozen corn
Vegetable oil
- In a large saucepan heat the oil over medium heat and cook onion, bell pepper,
jalapeno pepper, and garlic in oil until tender, about five to seven minutes.
- Add black beans, tomatoes, water, chili powder, cumin and salt. Heat until boiling.
- Reduce heat and cover. Cook for thirty minutes stirring occasionally.
- Add corn and heat until boiling. Reduce heat and simmer for five more minutes
uncovered.
EASY CHICKEN RUB

CONTRIBUTED BY: alinamv
CONTRIBUTOR'S NOTE: As a college student, this is a great, easy meal when I don't want
cafeteria food and can make a run to walmart. It costs me seven to eight dollars tops
every time. ^_^
Two tablespoons curry powder

One teaspoon onion/garlic powder(I prefer onion)
One teaspoon soy sauce
Two teaspoons paprika
- Mix in spices in bowl. Rub vigorously into chicken. Bake at 350ºF for twenty-five to thirty
minutes.
This chicken is perfect with some sautéed mushrooms with onions.
- Get some mushroom, whatever kind you want, and some chopped onion. Mix them
together and cook in a pan until they're cooked and toss in few splashes of soy sauce.
And then serve with green giant sweet and buttery corn, which you can microwave in the
bag for four minutes.
ALL DAY BLT
CONTRIBUTED BY: confidante
One to two slices of bacon, with or without rind

Three slices of honey leg ham
Two tablespoons of whole egg mayonaise
One large, round roll
Two slices of lettuce
One-half a tomato, sliced
Optional: one slice of cheese
- Fry up the bacon till crispy and delicious.

- Cut open roll and spread on mayonaise thickly. Personally, I don't think this recipe
works well with butter AND mayonaise.
- Place lettuce on the bun, then bacon, ham, tomato and cheese in that order.
Now the TRICK
- If you choose to add cheese, I prefer using the shredded for this reason, pop your bun in
the microwave for about one minute, not too much longer, to melt the cheese and warm
all that is inside the bun.
Tips:
- Lightly toast the bun.
- Sprinkle a little bit of salt and/or on the tomato layer ONLY. It gives flavour to all the
ingredients, but is separated from the bacon so doesn't oversalt the BLT.
- Keep some if not all of the bacon rind, ignore the fat content. Its chewy, delicious and
adds texture.
QUICK THAI CURRY

CONTRIBUTED BY: loxosceles
Jars of curry paste (example) - a little goes a long way

Coconut milk (lite or regular - I use regular and mix it with water)
Bags of frozen veggies
Rice (any kind)
- Make the rice (you can figure that part out yourself)
- Mix a can of coconut milk with one to three teaspoons of curry paste in a large skillet or
pot.
- Dump in a bag of frozen veggies [optionally, add tofu or meat]. Simmer on low until
veggies are soft (about 10 min).
- Serve the curry over the rice. Refrigerate leftovers for quick reheating next time you get
hungry.
THE NOODLE AND WHATEVER ELSE YOU CAN FIND SOUP
CONTRIBUTED BY: Kittenata
Instant just add water noodles (I've discovered that half a block is just about right for one
person)
Any flavour stock or (weak) gravy of your choice
Fresh or frozen peas (half a cup, or more depending on how many peas you want)
- Get a (fairly large) microwaveable bowl and break the noodles into small pieces into
the bottom of it. Then add the peas on top of this. Add the stock or weak gravy until the
bowl is filled. Then simply put it in the microwave for four minutes (that's on 850W though).
I suggest checking it and giving it a stir when it's about halfway done to stop anything
sticking or overflowing. When four minutes is over you have something that you can just
about get away with calling soup!
It's also a great one as you can add a lot more to it, beans, other vegetables, meat
(though this needs to be cooked first).
POOR MAN'S BRUSCHETTA

CONTRIBUTED BY: Moosey
One large-ish beef tomato (or any tomatoes actually, just in amount they should be
equivalent to a large-ish beef tomato)
Sliced bacon (will need to be cooked first)
Two slices of bread
- Slice bacon into small chunks. Chop tomato into roughly two centimeter cubes. Heat up
a frying pan, and cook the bacon chunks.
- Once done, add the tomato pieces and drizzle olive oil, salt, pepper and
miscenanneous pizza herbs over it while it heats up, stirring and mixing it around of
course.
- Ooh, toast the bread while your doing this by the way. Okay; maybe add any other
things you want, like cheese, basil leaves or balsamic vinegar (heck, I love the stuff!),
then place your slices of toast on a plate, and top with the tomato/bacon creation, and
voila: poor mans (but delicious tasting) bruschetta.
CROCKPOT BEEF 'N BEER

CONTRIBUTED BY: Tryllyam
One four to five pound lean, boneless beef roast

One envelope onion soup mix
One can (fifteen ounces) tomato sauce
One can twelve ounces) beer
- Place all the ingredients in a crockpot.

- Cover and cook on low for seven to eogjt hours. Remove the beef from the crock. Shred
the beef and return it to the crock. Stir the beef into the sauce. Serve on rolls. Makes
twelve to sixteen sandwiches.
VEGGIE SOUP
CONTRIBUED BY: BlackEyedGirl
Two to three potatoes

Any other vegetable you like, I prefer zucchini and broccoli
Veggie broth
- Cut the vegetables and boil them in water with about two to three teaspoons of
vegetable broth. Keep in mind that the potatoes take longer, so you'll want to throw them
in first and add the rest later.
- Boil 'til everything's soft. Drain some of the water so the veggies are only just covered in
water.
- Use a handheld blender to chop it all up 'till it's soup (I put the pot in the sink for this,
otherwise it can get a little messy).
- Add salt and pepper to taste, and some shredded cheese on top if you like.
NO-CHEESE NACHOS
CONTRIBUTED BY: Lonely Angel
CONTRIBUTOR'S NOTE: These nachos aren't as unhealthy as most usually are, since they
have none of the nacho cheese on them. The beans provide good protein and all of the
toppings are veggies so this actually makes a pretty complete meal.
Tortilla chips
One-half can of black beans
One-half small can of sliced olives
Store-bought guacamole (can often be found in single serve pouches)
Salsa (the fresh kind with diced tomatoes is better than the canned kind for this; my
favorite is pico de gallo)
Hot sauce or canned jalapeno peppers to taste (optional)
- Fill a plate with chips.

- Rinse and drain the black beans (microwave them if you'd like, but they're fine either
hot or cold) and dump on top of the chips.
- Pile the guacamole in the center of the chips.
- Pile salsa next to guacamole.
- Drain olives and sprinkle over chips.
- Squirt on your favorite hot sauce or add jalapenos if you like things spicy.
TACO SOUP
CONTRIBUTED BY: timeturner
Two pounds ground beef

One large onion, chopped
One can pinto beans
One can whole kernel corn ,drained
One can stewed tomatoes - mexican style
One can Rotel tomatoes
One package taco seasoning mix (optional)
One package original Hidden Valley ranch dressing(dry)
Two and one-half cups water or more, to make soup broth
- Brown ground beef and onions in a large pan, drain off fat.
- Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup
bowls, and have a skillet of hot cornbread to eat, too.
Note: after browning the meat you can dump it all in the crockpot and let it simmer on
low all day long and it reheats perfectly. Yes, the ranch dressing sounds weird but, I
promise, don't leave it out, it's what makes the whole recipe worthwhile.
"RAMEN"
CONTRIBUTED BY: Fidelis
EDITOR'S NOTE: Not the same ramen as DagniroVanaliel's.
One-half bag egg noodles

Water for boiling
Two cups hot water
One-half box chicken stock
Four chicken bouillon cubes
One tablespoon garlic powder
One teaspoon onion powder
Splash soy sauce
Sprinkle sesame oil (optional)
- Boil egg noodles until they are the desired doneness, then strain. Return noodles to pan.
- Add two cups hot water and chicken stock to the noodles. Heat on medium as the next
ingredients are added.
- It is helpful but not required to crush the bouillon cubes before adding.
LOADED BAKED POTATO SOUP
CONTRIBUTOR'S NOTE: This soup takes some attention to cook, but it lasts forever. We (a
family of six) get at least two meals out of it. Usually two and a lunch.
Two-thirds cup butter

Two-thirds cup flour
Seven cups milk
Four large baking potatoes, baked, cooled, peeled and cubed, about four cups
Four green onions, thinly sliced
Ten to twelve strips bacon, cooked, drained, and crumbled
One and one-fourths cups shredded mild cheddar cheese
One cup (eight ounces) sour cream
Three-fourths teaspoon salt
One-half teaspoon pepper
- In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth
and bubbly. Gradually add milk, stirring constantly, until sauce has thickened.
- Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to
bubble. Reduce heat; simmer gently for ten minutes.
- Add remaining ingredients; stir until cheese is melted. Serve baked potato soup
immediately.
NANO SNACK MIX

CONTRIBUTED BY: What A Charmer
CONTRIBUTOR'S NOTE: We make this every year and the whole family loves it. It makes a
lot so get some Ziploc bags and package it up…it will stay fresh all month long.
Two cups Bugles®

Two cups square-shaped cheese flavored crackers
Two cups pretzel sticks
One cup Corn Chex® cereal
One cup bite-size shredded wheat
One cup pecan halves
One-half cup butter, melted
One tablespoon maple syrup
One and one-half teaspoons Worcestershire sauce
Three-fourths teaspoon cajun seasoning
One-fourth teaspoon cayenne pepper
- In a large bowl, combine the first six ingredients. In another bowl, combine the butter,
syrup, Worcestershire sauce, cajun seasoning and cayenne; pour over cereal mixture
and toss to coat.
- Transfer to an ungreased fifteen inch by ten inch by one inch baking pan. Bake,
uncovered, at 250ºF for one hour, stirring every fifteen minutes.
PASTA SARDI
CONTRIBUTED BY: SR
Plenty of olive oil (mild works nicest -- in my experience but whatever you prefer yourself,
as long as it's plain, not flavored)
One-half stock cube
100 grams parsley, minced/cut up (or more if you like)
Two to four chili peppers, cut up (depending on how spicy you like it, I use the dried
variety, they work fine, powdered doesn't work so well)
Three medium to large cloves of garlic, sliced/cut up (fresh is best, dried works fine too)
Pasta! (Can use any pasta you like but I like regular ol' spaghetti, the filled pastas don't
work though.)
Optional addition; red onion and/or bacon bits.
- Boil pasta in water with a splash of olive and a clove of garlic (sliced).
- When the pasta is almost done (you know the infamous rule, if it sticks to the wall it's
ready =P, though I try it on the lid of the pan) get out your stir-fry pan or other pan as long
as it's pretty deep/big.
- Pour in a good layer of oil, you'd want at least the bottom of the pan filled up and heat
up the oil. Crumble the stock cube to it and wait for it to dissolve. Lightly bake the onions
(if you use them) and bacon bits (if you use them) then add the chopped up garlic
gloves. Be careful not to let them burn or it'll taste terrible. Add the cut up chillies to the
mix and lastly add the parsley for a few moments just to heat it all up. Stir and mix it all
together of course.
- If you time it right by this point your pasta should be done and you can drain the pasta,
after draining it dump the dry pasta in the frying pan as well (low fire/setting) and stir it
through. This is the hardest part and might get messy depending on the size of the
pan/type of pasta. When everything is mixed it's done and ready to eat. You can eat it
straight form the pan (my personal favorite, less dishes) or put it on plates. Make sure to
use deep plates or bowls as the oil will have to drain out to the bottom a bit or it won't be
too yummy.
You can play around with the ingredients, more parsley, less parsley, less garlic, more
garlic, to get it just the way you like it. You can make it for one person or for twelve, it's
quick and easy to make. IF you want to make it look more fancy instead of stirring in the
bacon and onion you can fry them gently on the side and then place them over the top
of a bunch of the finished product, that way it'll look a bit more like it came from a
restaurant rather than a pasta mash... =P
CHIP DIP
One package low fat sour cream

One package powdered soup mix (onion)
- Mix powder into container of sour cream! It doesn't get any easier than that!
THE CHICKEN YOU CAN LIVE OFF OF
CONTRIBUTED BY: ShadowedWhispers
EDITOR'S NOTE: <_< I'm so sorry...
One piece of chicken

One onion
One-half pepper
Pasta sauce (I use tomato and basil but you can vary it)
Eighty grams of rice
Vegetable stock cube
Handful of peas
One clove of garlic
- Add rice and vegetable stock cube to pan of boiling water. Stir occasionally. Chop up
the onion, pepper, garlic and chicken into pieces and throw them, along with a dash of
sunflower oil, into a frying pan on low heat. (If you want the chicken browned, put that in
first for a minute or two).
- Keep things moving in the frying pan.Add the peas to the rice.
- Around seven minutes later, add pasta sauce to the mix in the frying pan, along with
any herbs you may enjoy adding to your cooking.
- When all is cooked, drain the rice and put that and the frying pan mix onto a plate and
voila.
JALAPENO POPPERS
CONTRIBUTED BY: Semirose
Bacon
Cream cheese
Jalapeno peppers
- Cut jalapenos in half and seed them and take out the membrane (unless you like it hot,
then leave what you want in).
- Fill with cream cheese.
- Wrap half (or a third) a slice of bacon around. Cook on oven wrack with pan under to
catch drippings for ten to fifteen minutes at 350ºF. Or if you just want a couple, put on
rack of toaster oven and have aluminum foil underneath to catch the drippings.
I love using these to give sandwiches some extra interest, especially chicken or ham
sandwiches. They're delicious on their own too.
WHAM-BAM-SLAM-"I CANNOT BE ARSED"-CHEESIE-TOASTIE

CONTRIBUTOR'S NOTE: Moosey
EDITOR'S NOTE: This title is made of lulz.
- Two slices of bread: scrape a tiny bit of butter (try saying that three times fast =P) on one
side of each, then lay them on a plate butter side down.
- Grate cheese directly onto them, then add a slice of so of ham, them dollop on a little
tomato ketchup, and stick in the toaster (either in one of them baggies or toasting utensil
thingy that comes with the toaster).
- Grill till cheese is metled, or the bread starts to smoke (or maybe on second thoughts,
before the bread burns...) (actually, you scrape the butter on the outside so that it doesnt
burn... ) (yay, third set of brackets in a row!)
FAST PERSONAL PIZZA CRUST
CONTRIBUTED BY: EmpreyeanEversong
One (six-inch) pita bread.
- Preheat oven to 450ºF

- Toast pita bread in oven for three minutes. (You can split the pita apart for thin crust, or
use it whole for thicker crust.) Add your favorite toppings, heat, and enjoy!
(A QUICKIE GUIDE TO MAKING A FAUX-PIZZA, CONTRIBUTED BY: DM
Whenever we have Italian sausages, we generally make spaghetti sauce [Italian

sausage – redunant, I know] to cover it.
Well, what my mom and I do the morning after, is we take little sub rolls [we've done it on
regular bread as well] and coat them with the spaghetti sauce [which has had the
sausages left over from last night cut up into it]. Then we sprinkle some mozzarella cheese
on it, and some pepperoni, and then toss in the oven on broil for a few minutes.
I assume this can be applied to the crust recipe posted above. 8D)
ENCHILADAS
Two pounds lean ground beef

One large chopped onion
One-eighth teaspoon garlic salt
Twelve (eight inch) flour tortillas
Two teaspoons vegetable oil
Eight ounces shredded Colby cheese
Two (nineteen ounce) cans enchilada sauce
- Preheat oven to 350ºF (175ºC).

- In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground
beef mixture with garlic salt and set aside.
- In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into
the center of each tortilla, roll them up and arrange them in a nine by thirteen inch
baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top
with any remaining meat or cheese.
- Bake in the preheated 350ºF (175ºC) for twenty to thirty minutes.
A GUIDE TO CHEESE AND PUTTING IT ON STUFF
CONTRIBUTED BY: LightningVine
CONTRIBUTOR'S NOTE: I'm a huge advocate of putting cheese on practically everything,
so here's my list of lightning-fast snack foods that taste great with some sort of cheese.
RICE CAKES WITH CHEDDAR -

Slice cheddar cheese, and pile it onto a rice cake. Microwave for about fourty-five
seconds.
TRISCUITS WITH MUENSTER -

Take a bunch of triscuit crackers and spread them across a plate-make sure they don't
overlap. Add the cheese. Depending on how many you make, it takes about thirty to
sixty seconds to melt in the microwave.
APPLES WITH CHEDDAR -

Use an apple slicer or knife to slice an apple. If you wish, remove the skin. Get a bowl,
and dump in a liberal amount of cheddar cheese. I find it takes about a minute to melt,
although it varies depending on how much cheese you use. The bowl gets pretty hot, so
you might want to use some sort of gloves when you take it out of the microwave. Dip
apple slices into the melted cheese, and attempt to type one handed.
SUPER EASY GRILLED CHEESE -

This is snacking at it's finest. First, toast two slices of bread. Put a few slices of the cheese
of your choice (I just use American) between the slices, and microwave for thirty
seconds. Not quite as good as actual frying, but it's close enough for a quick noveling
snack.
(EDITOR'S NOTE: I fail with making grilled cheese on a griddle/in a pan, so this works
perfect for D-cha. 8D)
QUICK GUCAMOLE
CONTRIBUTED BY: loxosceles
Two avocados
One jar of salsa
- Whiz the avocado flesh in the food processor, then add salsa to taste (I usually use
about half a jar). All done!
(ALTERNATIVE/FROM SCRATCH GUACAMOLE RECIPE, CONTRIBUTED BY: loxosceles
Two avocados
One tomato
One onion
One clove of garlic
Squirt of lime juice
- Combine in a food processor.)

CHICKEN TORTILLA SOUP
CONTRIBUTED BY: pearannoyed
CONTRIBUTED BY: This one works well as a 'throw together' meal. You can even leave out
the celery and onion and make it all from canned goods. It can sit all day in a crock pot
and keeps well for reheating later.
Two large cans of chicken broth,

Two cans of cream of chicken soup (or substitute cream of celery or cream of
mushroom),
Two to three stalks of celery, diced
Half an onion, diced
Two large cans pre-cooked chicken,
Two cans of rotel or other mexican seasoned canned tomatos,
Two cans of black beans, drained,
Two cans of yellow or white hominy, drained (or substitute canned corn)
Chipotle pepper, mexican oregano, cumin and chili powder to taste
- Cook over medium heat until everything is hot and the celery isn't crunchy. Serve with
shredded cheese and/or sour cream and/or crushed tortilla chips.
EASY AND QUICK PASTA

CONTRIBUTED BY: BlackEyedGirl
cup of pasta
Two to three tomatoes
Pepper, salt, oregano, rosemary and olive oil
- Set water to boil for pasta.

- Dice tomatoes.
- Boil pasta and drain when al dente.
- Put the pot back on the stove, throw in the tomatoes and add olive oil, salt, pepper,
oregano and/or rosemary.
- Stir for a minute or so. Serve.
DAVID LYNCH IN A TUX
CONTRIBUTED BY: wagnerian
CONTRIBUTOR'S NOTE: We ate a lot of this last November. Quinoa is full of protein and
calcium, and it cooks in about 15 minutes. This dish is vegan, but don't hold that against
it!
We were inspired to create this recipe from the special features on the Inland Empire
DVD. I remember watching it at a friend's house and then *immediately* demanding we
go to Fred Meyer and pick up quinoa. It is definitely worth watching Mr. Lynch make this
dish, because he tells the most wonderful stories while he's cooking.
EDITOR'S NOTE: The name of this reminds me of something you'd see at Moe's, especially
with their other dishes like John Coctosan and Fat Sam (and my personal favourite, the
Homewrecker! <33)
One teaspoon olive oil

One clove garlic, minced
One cup quinoa
Two cups water, boiling
One-half tablespoon Better than Bouillon Vegetable Soup base -- or 2 cubes veggie
bouillon
Two cups broccoli florets
Fun veggie additions:

sliced mushrooms, jarred pimentos, fresh basil, corn (any or all)
walnuts or pine nuts
French fried onions (I like Trader Joe's brand)
- Heat olive oil in one quart saucepan over medium heat until shimmery. Add garlic,
cook until fragrant, then stir in quinoa. Toast about two minutes so it can soak up garlicy
oil.
- Add water, bring to a boil while stirring, then reduce heat to low and cover. Allow to
simmer about seven minutes.
- Stir in bouillon, and if there is still liquid present, cover and simmer another three to five
minutes. When water is absorbed, stir in broccoli and other vegetables. Remove from
heat and keep covered for at least three minutes. Top with nuts and onions when serving.
Serves two hungry grown-ups and one not-too-picky kid. If you use prepped veggies and
garlic from a jar, this will take about fifteen minutes to prepare and cook.
GOURMET CHICKEN
CONTRIBUTED BY: nerskin
One package Knorr Bearnaise sauce, made according to package (Takes a cup of milk
and one-fourth cup butter)
Seventeen ounce can chopped Ortega green chilies
Three boneless chicken breasts, cubed and cooked, or one package chicken chunks
(about one and one-half pounds)
- Cook the Bearnaise, add the can of Ortega chilis and the chicken. Put in a casserole
dish and heat at 350º until warm throughout, about fifteen minutes. Serve with rice.
HEALTHY TASTY PASTA DISH
CONTRIBUTED BY: AGMeade
One package of pasta (we use Barilla Plus Rotini, or something whole wheat), cooked to
directions
One package crumbled feta (some of the herb varieties are great too)
One tomato, chopped
One-half onion, chopped
Roasted garlic infused oil (we use grapeseed, but olive works, too!)
- Toss the cooked pasta with a drizzle of the garlic oil all the other ingredients. Great hot
or cold! Not so good for reheating. Try it with some of the leftover chicken from the other
fantastic recipes here.
ROAST EYE OF ROUND

CONTRIBUTOR'S NOTE: This recipe is great and easy for a group of about eight or to give
you sandwich meat for a week.
One teaspoon cumin seeds

One teaspoon coriander seeds
One-half teaspoon whole black peppercorns
Three-fourths teaspoon salt
One-half teaspoon ground ginger
One-eighth teaspoon cayenne pepper
Two and one-half pounds russet potatoes, peeled, cut into one-inch chunks
Eight medium carrots, peeled, cut diagonally into two-inch lengths
Four tablespoons extra-virgin olive oil
One three to three and one-fourth pound beef eye of round roast
One garlic clove, thinly sliced
Two tablespoons chopped fresh cilantro
- Preheat oven to 350°F. Place first three ingredients in heavy small plastic bag. Using
meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt,
ginger and cayenne.
- Toss potatoes, carrots and threes tablespoons oil in large bowl. Sprinkle with salt and
pepper. Spread vegetables in large roasting pan. Roast thirty minutes.
- Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast
with remaining one tablespoon oil. Rub spice mixture over roast.
- Push vegetables to sides of pan, leaving space in center. Place roast in center of pan.
Roast until meat thermometer inserted into center of meat registers 125°F for medium-
rare, about one hour. Transfer roast to platter. Tent with foil. Increase oven temperature to
450°F. Spread vegetables in pan; continue roasting until vegetables are tender and
brown, about ten minutes. Sprinkle with cilantro.
Surround roast with vegetables. Cut roast into thin slices and serve.
LASANGA
CONTRIBUTED BY: StephySy
Two boxes of lasagna noodles

One large jar of your favorite pasta sauce; or if you are like me a jar of home canned
sauce
One large tub of ricotta cheese
Two eggs
One-half cup of sugar.
- Make noodles by the directions on the side of the box.

- In a bowl mix together the ricotta cheese, the eggs, and the one-half cup of sugar then
set aside. When noodles are finished drain completely and to stop the cooking process
place them under cold running water. in a nine by thiteen baking dish pour in enough
sauce to cover the bottom completely.
- Next layer the noodles on top of the sauce, then a layers of ricotta cheese mix, noodles,
ricotta cheese mix, noodles, finish with a layer of noodles. Then pour the rest of the sauce
on top. Place into a preheated to 325º oven for about twenty-five minutes. You will know
when the lasagna is finish if you look at the ricotta cheese layer and it is not longer runny.
- If you are making ahead let the lasagna cool, cut into single servings put in the fridge
for about 3 hours, then place in freezer bags and place in freezer. They stay good for
thirty days.
EGG NOODLES AND DUMPLINGS

CONTRIBUTOR'S NOTE: Egg noodles and dumplings are always nice to make and don't
take many ingredients, and can be mixed with almost anything!
EGG NOODLES:
Two eggs
One-half cup water
salt
Three cups flour
- Beat eggs; add water and mix. Add salt, and flour until you have a not-to-sticky dough.
- Roll out and let harden for an hour or so, then cut into strips and drop into boiling water.
Cook until done.
DUMPLINGS:
Two cups flour
Four teaspoons baking powder
One teaspoon salt
Four tablespoons butter
One cup milk
- Combine flour, baking powder, and salt. Cut in softened butter. Stir in milk lightly. Roll
into balls; stuff with something (meat, veggies, etc.) if you're ambitious!
- Drop them into gently boiling water/soup/stew. Cover to steam, and check for
doneness after about ten minutes.
Might need to cook them a little longer than if you put meat in.
STUFFED CAPSICUMS
CONTRIBUTED BY: heart.mojo
CONTRIBUTOR'S NOTE: Pretty much everything in this goes to personal taste, though, so
muck about with this and you'll probably get something you'll like :)
One capsicum
Enough chopped mushrooms to fill it (depends on the size of both capsicum and
mushroom... and for the sake of your writing, you'll want to be sure the mushrooms aren't
of the 'magic' variety.... then again, maybe it would help?) (EDITOR'S NOTE: YES.*)
About a tablespoon of butter/margerine
A teaspoon of wholegrain mustard
A teaspoon of dijon mustard,
Pepper to taste,
Parsley to taste.
- Preheat oven to 180ºC

- Cut the guts out of the capsicum and wash it, then dry it nicely and put it in an oven
proof baking dish,
- Cut the mushrooms into nice, regular sizes, and squash them into the capsicum.
melt the butter, then mix in the mustards, then pour (or dollop - it can be pretty thick if
you leave it to sit for any space of time)
- The stuff over the mushrooms in the capsicum, put pepper on top, I like a lot of pepper,
but maybe you only like a bit, I dunno, do I?
- Stick it in the oven for half an hour, and use this convenient time to daydream about
what could happen next in your pretty bloody fabulous bit of novel. Time flies by.
- Remove from oven and stick a bit of parsley on top, being careful not to burn yourself,
- Devour.
- Return to caffine and crampy hands; you have been fed.
* - I don't know anything about this. XD

My dad was a cop, so I'd receive a DOUBLE arse-whooping! x)
HOWEVER, if pepperoni is anything like mushrooms, then it will most definitely help. After
all, this is November. It's okay to have an evil octopus overlord in your novel.
P.S.: My NaNo '08 did. His name was Octavius. I'm not joking.
CHECKERBOARD POTATOES
Three (eight ounce) sweet potatoes, cut into one-fourth inch slices
Three large red potatoes, cut into one-fourth inch slices
One cup heavy cream
One-half cup unsalted butter
Salt to taste
One-half teaspoon ground cinnamon, or to taste
- Preheat the oven to 375º F (190º C).

- In a nine by thirteen inch baking dish, alternate the sweet potato and red potato slices
in overlapping rows to create a checkerboard effect. Pour the cream evenly over the
potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
- Bake uncovered for one hour in the preheated oven, or until the potatoes are fork
tender, and slightly brown around the edges. Remove from the oven and let stand for
fifteen minutes before serving.
A GUIDE TO CRESCENT ROLLS AND WHAT YOU CAN PUT IN THEM
CONTRIBUTED BY: Kristine.Duffey
Each of these options are great with crescent rolls. Just fill the roll and bake as directed
on the can. But check the oven to make sure they don’t burn.
FILLING OPTIONS:
- Hershey Bar pieces
- Any flavor of jam or preserves
- Mini or fun size candy bars
- Apple pie filling
- Sausage links
- Hot dogs with shredded cheese
- Cut the crescent roll into smaller pieces and wrap little smokeis
- Cheese cubes
- Leftover meat with some shredded cheese
- Just plain rolls cooked. Slather with butter, jelly, peanut butter, or honey
STRAWBERRY SALSA
Two cups chopped strawberries

One tablespoonchopped fresh mint
One-half teaspoon grated lime rind
One tablespoon lime juice
One to one-half teaspoon liquid honey
- Mix together in a bowl and enjoy! Serve with plan Triscuit crackers or tortilla chips.
A VARATION ON A JAPANESE DISH (that DM doesn't know)

CONTRIBUTED BY: Sphynx
CONTRIBUTED: This is really good with white rice!
You don't have to be perfect with your things; nothing is going to blow up if you want
more ginger, or if you hate garlic and don't use it :)
Chicken breasts or strips

One cup of soy sauce
Two eggs, beaten
One garlic clove (I always use the powdered garlic salt)
One tablespoon of ginger (again, I use powdered, but chopped works well too)
Flour, and if you happen to have it, potato flour
Cooking oil
(Note, this will make quite a few chicken nuggets. If you're cooking just for yourself,
you're going to probably want to half everything.)
- Mix the soy sauce, eggs, garlic and ginger in a large bowl. Place the chicken into the
mixture and let them sit for a few minutes. While you're letting them sit, get another bowl
of flour and a pan of cooking oil. Take the chicken from the mixture, cover it in the flour,
and fry the heck out of the suckers :D
PENNE AL VODKA WITH MUSHROOMS
CONTRIBUTED BY: Hatching Phoenix
Olive Oil
One clove garlic
One-fourth crushed red pepper (to taste)
Eight ounces sliced mushrooms (I prefer brown mushrooms, but any type is fine)
One fourteen ounce can diced tomatoes (Italian style works best)
One-third cup vodka
One-third cup heavy cream
One pound penne pasta
- Put on some water for the Pasta. Prepare penne according to box directions.
- Coat the bottom of a saucepan lightly with olive oil. Add the garlic, mushrooms, and red
pepper. heat on medium for a few minutes, until the mushrooms begin to brown.
- Add the tomatoes and vodka. Simmer for ten minutes. Stir every so often.
- Reduce the heat to low and stir in the cream. The sauce should be a nice pink color.
Keep the sauce warm until the pasta is finished cooking.
- Drain the pasta and return it to the pot. Pour the sauce over the penne and toss for
about a minute. The penne should be well coated.
MEAL ON A CRACKER
Four ounces cream cheese, softened

One-fourth cup finely chopped onion
One tablespoon lemon juice
One-half teaspoon Tabasco sauce
One-half teaspoon Old Bay seasoning
Six ounces lump crab meat, drained
- Preheat the oven to 350°F.

- Place all the ingredients except the crab in a medium bowl and blend together with a
spatula. Stir in the crab. Turn the dip into a one quart casserole and bake, uncovered, for
thirty minutes, or until heated through.
MICHELE'S DIP
CONTRIBUTED BY: katylinvw
One container (sixteen ounces) sour cream

One package fancy shred Mexican cheese
One envelope ranch dressing mix
One package pre-cooked microwave bacon
- Chop up the bacon in small pieces. Mix all ingredients together .

- Dip your favorite crackers or chips -- I especially like it with Wheat Thins!
SUPER EASY SHREDDED BEEF (OR PORK) – FOR SANDWICHES
- Put roast in crockpot.

- Add one bottle of your favorite barbecue sauce. (Or a jar of really good salsa or
marinade.)
- Cook on low all day or until meat is done and falls apart easily.
- Shred meat and serve on warm buns, wrap in flat bread or tortillas, stuff into a pita, etc.
QUICK AND EASY PASTA

CONTRIBUTED BY: luvya
One cup of your favorite pasta

One-half cup of grated cheese
Dash of chicken salt (optional)
- Boil water on stove

- Cook pasta 'tll al dente
- Drain pasta and put on plate
- Sprinkle cheese over top
- Sprinkle chicken salt on top (if desired)
- Serve
CHEAP AND EASY LASANGA

CONTRIBUTED BY: Jira
- Boil four to five lasagna noodles

- Throw onto a plate, rip in half to make them fit better likely
- Toss some mozzarella cheese on (and maybe ricotta if you have it lying around)
- Toss some marinara sauce on
- Nuke in the microwave for about a minute and a half or until cheese has melted to your
preference.
APPLE AND HAM PANINI

CONTRIBUTED BY: fallblackcorpse
One apple, sliced thin

Black forest ham
A slice of cheese of your choice (mozzarella and chedder work best)
Honey
- If you don't have a panini press, toast in oven (one slice bread, meat; one slice bread,
cheese, honey) at 350º until cheese is bubbly.
- Take out, put apple slices on the sandwich, enjoy!
QUICK BAGEL PIZZAS
CONTRIBUTED BY: aviekokyre
Plain bagels (English muffins are good to use too)

Pizza sauce (or ketchup if lacking, not as good but works)
Shredded cheese (finer the shred, quicker it cooks)
- On a cookie sheet, cut bagels in half and spread pizza sauce. Be generous as the bagel
will absorb a good bit of moisture.
- Cover with cheese.
- Place bagels under an oven broiler until cheese is melted.
A microwave can probably work here as well. I haven't tried adding toppings, but I would
keep them small and possibly partially heated in the microwave.
CHICKEN TORTILLA SOUP

CONTRIBUTED BY: Vickie Taylor
Four cups water

One can (fourteen and a half ounces) diced tomatoes
One cup shredded or cubed cooked chicken breast
One can (four ounces) chopped green chile peppers
One envelope noodle soup mix with chicken broth
One-half teaspoon ground cumin
One-half teaspoon black pepper
One-half cup grated Monterey Jack cheese
One-half cup tortilla strips or cruched Fritos
One onion, chopped
- Combine water, tomatoes, chicken, chile peppers, soup mix, cumin, salt and pepper in
four quart or larger slow cooker.
- Cover, cook on low four to six hours.
- Garnish with cheese, tortilla strips and onion to serve.
EASY, HEARTY, DELICIOUS AND HEALTHY MEAL

CONTRIBUTED BY: favamas
- Roughly cut up a variety of vegetables (onions, shallots, mushrooms, peppers,

courgettes/zucchini, aubergines/eggplants, cherry tomatoes, carrots, potatoes, etc.) and
mix with olive oil, salt, pepper, and fresh or dried herbs (fresh rosemary is particularly
good), in an oven proof roasting or casserole dish. Place in medium-hot oven. Check on
it from time to time to make sure nothing's burning. Test potatoes with fork once in a while.
When they're done, everything else will be.
- Cut the top off a bulb of garlic, place it on a foil square, drizzle olive oil over and season.
- Wrap it up in the foil and put it in the oven with the other vegetables. (I would suggest
doing this first, and at a higher heat, and then turning the heat down when you introduce
the other veggies).
- Slowly cook chicken breasts over a fairly low heat (either dry fry or use a small amount
of oil). If you have an iron skillet, use it. When done, squeeze a fresh lemon over.
- Serve all together with crusty bread. So good!
PROSCIUTTO AND JAM SANDWICH
CONTRIBUTED BY: fallbackcorpse
Cibatta bread, but any bread will do

Two to three slices of prosciutto (sliced thin)
Goat cheese
Jam (fig is best, but strawberry/raspberry will do just fine)
Red onions, chopped
- Caramelize the red onions. Toast one side of bread with the jam and prosciutto, and the
other slice with the goat cheese and onions at 350º until toasted.
SOMEWHAT HEALTHIER RAMEN, LEFTOVER STIR FRY SANDWICH, AND A COMBO OF THE TWO
CONTRIBUTED BY: aviekokyre
EDITOR'S NOTE: Since there was the two recipes, plus a third that used a combination of
the two, I figured it'd be best to put them all together. :)
SOMEWHAT HEALTHIER RAMEN:

Package of ramen noodles [fresh udon also works really well]
Random vegetables
Vegetable broth
- In the vegetable broth, cook the vegetables until they are almost soft.
- Add the ramen noodles and cook following directions until done.
Leaving out the seasoning packet leaves out the high sodium content, and the
vegetables add some nutrition. Flavor comes from the vegetable broth and veggies.
LEFTOVER STIR FRY SANDWICH

Two slices of bread
Leftovers (stir fry vegetables, Chinese take out, and so on)
- Microwave a small amount of vegetables until reheated. Cooking it to be a little drier

will help the sandwich to not fall apart.
- Toast two slices of bread.
- Place vegetables between slices being careful not to over fill.
LEFTOVER STIR FRY/HEALTHIER RAMEN COMBINATION

Package of ramen noodles (fresh udon works really well here too)
Vegetable broth
Leftovers (stir fry vegetables, Chinese take out, and so on)
- Cook noodles following directions until done.

- Microwave some leftovers in a bowl.
- Add the cooked noodles to the leftover bowl and add as much broth as desired.
CHEESY CHICKEN
CONTRIBUTED BY: Dragonchilde
EDITOR'S NOTE: You don't know how much of a big head I got when I saw a mod
contributed. XD
CONTRIBUTOR'S NOTE: This is the BEST CHICKEN EVER. Cheese, bread chicken... what's not
to love? Cheap, too. I cut the recipe in half for my family of two adults and two small kids.
Boneless skinless chicken breast (I buy a four pack and cut them in four pieces each)
(total of sixteen)
Two cans crescent rolls
One cup of milk (or soy milk tastes good too)
One cup shredded cheddar cheese
One can cream of chicken
One can cream of mushroom (if you don't like mushrooms make it two cans cream of
chicken)
One small can of mushrooms (optional)
- Pre-cook chicken till there is no pink (Broil, heat in microwave, or saute in a bit of olive
oil).
- Mix the milk, cheese, cream of chicken/mushrooms, and mushrooms and heat in
microwave just enough to melt cheese. Wrap each piece of chicken in a crescent roll
and place in a greased pan (Pam spray works best). Pour mixture over the chicken.
- Cook in the oven at 350ºF for thirty mins. Ready to serve.
Avoid serving with more starches -- it's a bit too much with rice on the side. :) Great with
green beans, though!
BEAN SPREAD
One to two cans of pinto or white cannelli beans, drained and rinsed
minced garlic
salt and pepper to taste
Olive oil
- In food processor blend the beans, garlic, salt, pepper, and olive oil.
- Add olive oil until the bean paste has the right consistency for your taste.
I love to have this on crustini, crackers; or I've even mixed it with a little pasta water and
served it over pasta.
CHEESE BANANA BURRITO

CONTRIBUTED BY: Marchenplushie28
One slice of provolone

One-half banana
One tortilla
- Put the provolone in the center of the tortilla.

- Cut the banana into slices, and then put them on top of the provolone. (Depending on
the size of the banana and the tortilla you may not want to use the whole thing.)
- Fold the bottom half of the tortilla up, then fold the left and right sides over top it.
JAPANESE TRI-COLORED DONBURI
CONTRIBUTED BY: wolfboytane
Eggs
Spinach or carrots or any brightly-colored vegetables
Ground beef
Soy sauce
Ginger, chopped
Garlic, minced
Sugar
Salt
Pepper
Rice
- Cook rice.
- Scramble eggs with soy sauce, salt, pepper, and sugar. Amounts are to your taste.
Cook scrambled eggs; set aside.
- Saute/steam your vegetables. No flavor needed. I like either spinach sauteed with
garlic or plain steamed carrots; frozen peas work, too.
- Brown ground beef in pan with soy sauce, ginger, garlic, sugar to make teriyaki-like
flavor. I like it sweet, so I add more sugar than necessary.
- Serve your tri-colored food over a bowl of hot white rice..
TASTY TASTY CHICKEN WINGS

CONTRIBUTED BY: CatnipKitty
CONTRIBUTOR'S NOTE: I always estimate how much of each spice to put in when cooking
so I don’t have concrete measurements. Just use your own good judgement.
Fresh raw (or defrosted) chicken wings

One to one and one-half cups of flour
Olive oil or vegetable oil
Salt
Pepper
Garlic powder
Onion powder
Barbecue sauce (Dianna’s or your favourite)
- Preheat the oven to 400ºF

- Place all the chicken wings in the large bowl. Pour the olive oil over the chicken wings
and mix them together with your hands until all the wings are coated in oil. Mix in the
flour, salt, pepper, garlic powder and onion powder and mix again with hands until all the
chicken wings are evenly coated.
- Place the chicken wings on a cookie sheet and put in the oven and bake for forty-five
minutes. When the wings are cooked, take them out of the oven, turn off the oven and put
the wings back in the (cleaned) bowl and toss them with your favourite BBQ sauce.
- Put back on cookie sheet and put back in the turned off oven to sit for five minutes.
- Remove from oven and serve.
SUPER FAST AND EASY TOMATO AND BEAN SOUP
CONTRIBUTED BY: fionchadd
CONTRIBUTOR'S NOTE: This literally takes 10 minutes, is really tasty, super healthy and
filling. It's ace!
Two tins chopped tomatoes

One tin mixed beans
One tin kidney beans
Three garlic cloves
170 milliliters stock
Lots of fresh basil
Parmesan/creme fraiche (optional)
- Drain the beans. put beans, tomatoes and garlic in a blender. Mix, but only for about
ten seconds so the texture is still chunky.
- Pour into saucepan, add stock and heat.
- Season with salt, pepper, herbs, as desired.
- Serve with a sprig of basil, parmesan shavings and a dollop of creme fraiche (or just
eat).
REALLY AWESOME RAMEN

CONTRIBUTED BY: Buffy871
One package chicken flavored ramen

Cooked chicken cut in pieces (leftovers or deli chicken work great)
Cooked bacon, chopped or diced
Any combination of the following diced veggies: onion, bell pepper, hot peppers, carrots,
mushrooms, snap peas, shallots, chives
Garlic salt, pepper,
Olive or corn oil
Eggs
- Cook the veggies with the spices in the oil until crisp/tender.
- Add chicken and bacon and cook until hot.
- Cook ramen. Meanwhile, fry one egg. I like them with the yolk runny, but I'm not too
scared of salmonella. I'm terrified of salmonbetty though. Get it?
- Save the soup with the ramen; don't drain it.
- Place chicken, veggies and egg in ramen.
- Stir.
STIR FRY
CONTRIBUTED BY: Chelle-Lynn
Oil to coat pan

Meat or replacement of choice (I use chicken)
Vegetables of choice (I use carrots and broccoli)
Equal parts soy sauce, rice vinegar and teriyaki sauce
Dash of garlic powder
- Oil pan to prevent sticking. Cook meat thoroughly. Add vegetables.

- In separate bowl, combine soy sauce, vinegar, and teriyaki sauce. Add garlic powder
and mix thoroughly.
- Pour over meat and vegetables. Toss to coat and heat through. Serve over rice.
ONIGIRI
CONTRIBUTED BY: explosioned
CONTRIBUTOR'S NOTE: It's actually super-easy to make, and really nice after all the sugar
you've eaten has destroyed your mouth (and bland tastes like heaven).
Two and one-fourths cup Japonica rice (white is best, but brown works)
Two and one-half cups water
Nori paper, cut into strips
Omebushi (pickled plum) / drained tuna (plain fish) / something salty
-Rinse the rice until the water runs clear.

-Drain for at least a half hour.
-Place water and rice in rice cooker (you can cook it in a pot, but it's not easy) and soak
for a half hour (this is a great recipe because it includes frequent writing breaks!).
-Cook rice in cooker. (for pot: Bring to a boil, then reduce heat and simmer for a half
hour, then steam on low heat for fifteenmins, then steam on no heat for fifteen mins. Told
ya.)
-WHILE HOT, take rice and shape with salted hands OR salted saran wrap (THIS IS A GOOD
IDEA). Use as much rice as you want per rice ball (anywhere from one-half cup to two
cups)
-Place small amount (think one teaspoon per one-half cup) of filling in center (make a
hole with your thumb).
-You can either: freeze and thaw later (you must use saran wrap to do it this way - you
freeze them in the saran wrap) or eat hot.
-If you're eating them fresh, wrap a strip of nori around the onigiri and enjoy!
-If you're freezing them, save the nori until you thaw out the rice balls (it will disintegrate if
you put it on before freezing).
EASY (AND EVEN EASIER!) CHICKEN

CONTRIBUTED BY: wolfboytane
EASY CHICKEN --
Chicken (any quantity, any kind)

Mayonaise
Bread crumbs
- Preheat oven to 350ºF. Coat chicken with mayonaise, then bread crumbs. Bake in oven
until done (thirty to forty minutes, depending on what kind of chicken). Eat.
EVEN EASIER CHICKEN --

Chicken (any quantity, any kind)
Italian salad dressing
Chicken marinade (I use Lea & Perrins)
- Marinate chicken with Italian dressing and marinade; I usually do a two to one ratio of
dressing to marinade, but the amounts are up to you.
- Let chicken soak for thirty minutes to several hours.
- Bake chicken in oven at 350ºF for thirty to thirty-five minutes. Eat.
THE EASIEST, MOST DELICIOUS ONION DIP EVER
CONTRIBUTED BY: MidnightDayDreams
Large container sour cream

Packet of dried onion soup mix
- Just mix the soup mix into the sour cream. It's delicious and ridiculously easy to make!
STUFFED CELERY
CONTRIBUTED BY: Jager
One whole bunch celery

Several cups of sharp cheddar cheese
Several cups mayonnaise
- Saw off root end of celery, seperate, rinse, and scrub individual stalks. Set aside on
paper plate.
- Grate several cups of sharp cheddar cheese into a bowl. Fluff. Add mayonnaise to
taste. Mix well.
The filling should cling together, and to the fork. The filling is best set aside at this point, so
that the flavors meld together overnight. Otherwise, heap the filling inside indivdual
celery stalks with a fork and serve at room temperature.
ENGLISH MUFFIN PIZZA

CONTRIBUTED BY: sas_essay
One English muffin

Pizza sauce
Graded cheese and any other toppings (veggies, pepperoni...basically, any pizza
toppings you like. I suggest pineapple and olives.)
- Slice English muffin in half.

- Cover both halves in pizza sauce.
- Put graded cheese on the pizza sauce.
- Put your other toppings on top of the graded cheese.
- Put in micrwave for a minute. (I think it tastes better if you put it in toaster oven for ten
minutes at 350º-ish.)
ICE CREAM DIP

CONTRIBUTED BY: SincerelyPinkPanties
Ice cream
Chocolate sauce
Sprinkles (optional)
Chips (any kind you like, but tortilla chips and nacho flavoured Doritos are the best)
- Couple scoops of ice cream in a bowl.

- Drown in chocolate sauce.
- Add sprinkles if you like.
- Dip chips of choice.
SPICY POTATO WEDGES
CONTRIBUTED BY: SimplyWriting
CONTRIBUTOR'S NOTE: These are so good and are awesome served with a sour cream or
cheese dip.
One-fourth cup canola oil

One tablespoon chili powder
Two teaspoons onion powder
Two teaspoons garlic salt
One teaspoon sugar
One teaspoon paprika
Three-fourth teaspoon salt
One-fourth to one-half teaspoon cayenne pepper
One and one-half pounds large red potatoes, cut into wedges
- In a large bowl, combine all ingredients with the exception of your potatoes.
- When you have cut the potatoes into wedges, drop them into the bowl and toss them to
coat completely.
- Arrange the individual potato wedges in a single layer on a greased baking pan. You
might need two, we usually do.
- Bake them at 400°F for thirty to thirty-five minutes (be sure and turn them once about
halfway) or until they are tender and golden brown.
CHICKEN AVOCADO SOUP

CONTRIBUTED BY: brightlights
CONTRIBUTOR'S NOTE: For the chicken, buying a small rotisserie chicken is easy too, and
requires no cooking in advance.
Three cups chicken broth

One avocado
One twelve ounce jar of Salsa Verde
One cooked chicken breast, shredded
Two teaspoons cumin
One can cannellini beans
Tortilla chips
- Blend or mash the avocado unless almost smooth, and then heat everything together,
except for the tortilla chips. When hot, sprinkle tortilla chips on top.
SWEET STICKY RICE AND MANGO

CONTRIBUTED BY: Cid
One can 100% natural Coconut Milk (look in the Asian section)
White minute rice
Fresh mango
One cup sugar (optional)
- Cook rice per normal instructions, only with coconut milk instead of water. Add sugar
first and mix generously.
- Add rice at a rolling boil and let cook just a few minutes longer than normal.
- When done, spoon into container, let sit to thicken and refrigerate. Eat with freshly sliced
mango!
MY FAVORITE COUSCOUS RECIPE
CONTRIBUTED BY: OrangeTangoDoble
One cup couscous

Eight kalamata olives, pitted and chopped
Four cloves garlic
One tablespoon capers
Feta to taste, well-crumbled
Red pepper to taste
Cumin to taste
Coriander to taste
- Coat a saucepan with olive oil on medium heat. When the oil is hot, put in cumin,
coriander, garlic, and olives. Cook about one minute, then add capers. One minute later,
add red pepper. One minute later, add water, raise heat to high.
- When water boils, add feta, then couscous. Mix well and return to boil. Once water boils,
remove from heat, cover, and let sit for five minutes. Fluff couscous and serve.
EASY CHICKEN AND DUMPLINGS

CONTRIBUTED BY: Sphynx
One can of cream of chicken soup

One can of cream of mushroom soup
Two cans of water
One bullion chicken cube
One cups of chicken
One package of Pillsbury biscuit dough
Salt and pepper as needed.
- Place all ingredients in crock pot. Turn on high for four hours, or cook on low for six to
seven hours. :)
Personally, I like to wait until after the "soup" is cooked, and then add in the cooked
biscuits, but that's just my personal preference. With this recipie you can add in what you
think will be flavorful. If you want veggies in it, add in a ton of them – onions would be
good in it too. It literally takes about five minutes to put together, and you can have a ton
of writing time while they cook!
VEGETARIAN QUESADILLA
CONTRIBUTED BY: Veruca
One large (ten inch) flour tortilla

One bag of grated cheese (I usually go for the Mexican-style cheese, which has taco
seasoning already in it)
Two tablespoons vegetable oil
Two tablespoons salsa (optional; you can also use as much or as little salsa as you want)
One teaspoon taco seasoning (optional; but it gives it a lot of flavor)
One bag of Morning Star brand "Chick'n Strips" (optional; but can be found at
Target/most grocery stores in the vegetarian/frozen section)
- Sprinkle as much grated cheese onto your flour tortilla as you want; make sure you
cover the entire thing, getting close to the edges too.
- Heat tortilla for about three seconds in microwave; just long enough for the cheese to
start melting. If you want to add any faux meat (like the grilled chicken strips), salsa, or
taco seasoning, do this after taking the quesadilla out of the microwave.
- Fold the tortilla in half. Set a burner on your stove to "high" and place skillet on the
burner.
- Add two tablespoons of vegetable oil (you might have to use more, depending upon
how much gets used up when cooking.) Place the folded tortilla and reduce heat on the
burner to medium. Using a spatula, lightly press down on top of the tortilla to get the
cheese to melt and stick on both sides of the inside of the tortilla.
- After about forty-five seconds to a minute, flip the tortilla and cook the other side.
Continue flipping every minute or so to make sure the tortilla doesn't burn. When the
cheese looks melted enough on the inside (and the "chicken" strips cooked, if you chose
to add them) then go ahead and remove the quesadilla from the skillet. Don't forget to
turn off the burner, too!
And that's it! Enjoy your vegetarian quesadilla and get writing!
ONO HUMMUS
Two cans (Fifteen and one-half ounces size, if you can't find those sixteen ounces cans
work too) garbanzo beans
One-fourth cup olive oil
One tablespoon white wine vinegar
One-fourth cup coarsely chopped yellow onion (I have used sweet onions here and it's
just as good)
Two cloves garlic (I use three to four for a stronger garlic taste) coarsely chopped
A pinch of cayenne pepper (More or less depending on your taste)
Salt to taste
- Open both cans of garbanzo beans, drain one of them, and then pour both cans into
food processor. Add everything else. Process until it's very smooth.
Serve with crackers, pita bread/chips, cucumber slices, any other veggies, good in
wraps, can be used where mayonnaise is used in most recipes. For a thicker consistency
drain both cans. Makes three to four cups.
It's filling, high in protein, and tasty.
SAUSAGE/SAUERKRAUT CROCK MEAL
CONTRIBUTED BY: WillowJoy
CONTRIBUTOR'S NOTE: It has only four ingredients, needs little prep and is wonderfully
tasty. Enjoy!
One twenty ounce can or jar sauerkraut

One-fourth cup brown sugar
One pound smoked sausage, cut into chunks
One small onion sliced and separated into rings.
- Mix sauerkraut and brown sugar. Place into crock pot. Place sausage on top of mixture
and top with onion.
- Cook on high for two hours then on low for another two hours.
TURKEY TOMATO HASH

CONTRIBUTED BY: gwennie357
CONTRIBUTOR'S NOTE: I had a bunch of random ingredients around the kitchen this week,
so I just threw this together. I'm not a great cook, but it turned out so fabulous, I fell in love
with it! Not only is it super easy and fast, it's also filling and quite economical! I ate it
alone, but I imagine it would make a fabulous brunch alongside an omelet or scrambled
eggs.
One package ground turkey (I think it's usually about 1.3 lbs)
Three-fourths package prepared refrigerated hash browns (can use more or less
depending on taste)
One can seasoned black eyed peas
One can diced tomatoes (plain or Italian)
Minced garlic (as much as you like)
Cumin, to taste
Ground red pepper, to taste (optional)
- Saute turkey in skillet until cooked through; drain. Season with plain salt and pepper.
- Add in garlic and saute until just golden.
- Add in hash browns and cook until they soften up and start to brown a bit.
- Add black eyed peas and tomatoes; heat through.
- Stir in cumin and red pepper (I used a LOT of cumin, because I love the smoky taste... I
also used a fair bit of the pepper... it turned out pretty spicy!).
The great thing about this is that you can substitute pretty much anything for what you
have on-hand. Don't have ground turkey? Use ground beef or chicken (or veggie
crumbles for a meat-free alternative). No black-eyed peas? Use cannellini beans or
black beans instead.
So easy!
A NOM NOM NOM
CONTRIBUTED BY: Keladryie
One-half cup risoni

Half a racher of bacon (editor has no idea what a racher is, and neither does
OpenOffice)
One-fourth cup grated cheese
Garlic, half a clove
A squeeze of lemon juice
A twitch of parsley
Salt; as per risoni packet, and then another pinch
Butter; as per Risoni packet, and then another titch
- Throw some risoni in to cook as per instructions on packet.

- Mix some garlic, lemon juice and parsley together in a bowl and set to the side for now.
- Drain risoni and throw it into the bowl with butter, salt and pepper.
- Add some grated cheese and bacon on top.
Voila. Super quick, super yummy and heaps of writing power within!
HOMEMADE MONTE CRISTOS

CONTRIBUTED BY: Cid
Sixteen slices thick-cut bacon

One-half cup maple syrup
One-half cup brown sugar
Two tablespoons butter
Eight slices whole wheat bread
Various cheeses
Three eggs, beaten
One-half cup powdered sugar
- So you can cook the bacon how you normally like to cook it, only glaze the bacon with
maple syrup and sprinkle with brown sugar.
- While your skillet is heating up, lay out your bread and apply your cheeses! Sharp
cheddar is a favorite for this but I like mozzarella and feta and muenster; depends on
your taste!
- Put your bacon on your sandwiches, you can add some veggies too; when I made it for
my parents my dad likes to add lettuce and tomato, my mom adds black olives.
- Top off your sandwiches with another piece of bread, dip them into your three beaten
eggs and plop onto your skillet and cook each side until the bread is brown and the
cheese is melty!
GARAGE SALE DIP
CONTRIBUTED BY: TarnishedHalo
Eight ounces shredded cheddar cheese

Eight ounces cream cheese (softened)
Eight ounces salsa (the chunkier, the better)
Eight ounces sour cream
- Mix all ingredients together.
Scoop with Tostistos chips, or whatever your heart should desire. :)

So simple. So delicious.
TUNA CASSEROLE MADE EASY AND ON A BUDGET; AND NO,

IT DOESN'T TASTE LIKE THAT WEIRD TUNA CASSEROLE YOUR GRANDMA
MAKES THAT MAKES YOU WANT TO SKIP DINNER THAT NIGHT.
CONTRIBUTED BY: cheshare
EDITOR'S NOTE: I'm sorry, but the title was so beautiful...
One box of noodles

Two cans of tuna
One can of Cambells Cream of Mushroom
One can of Cambells Cream of Mushroom with roasted garlic
One-half cup (or more) of grated cheese
Sour cream and onion chips (optional)
- Heat noodles in pot over stove until cooked. Pre heat oven to 350ºF.
- In a bowl, combine tuna, cream of mushroom, and cream of mushroom with roasted
garlic. Mix well.
- Grate a small plateful (roughly one-half cup of cheese, I usually go for more like a cup
myself)
- Strain noodles then pour into a pot and stir in tuna mixture until well mixed.
- Sprinkle cheese on top until there is a nice coating. If you want crunch some chips on
top as well. P
- ut in oven for ten minutes or until cheese has melted.
Serve and enjoy. :3

Goes well with string beans!
BASIC ROLLED BISCUITS
CONTRIBUTED BY: phoenix.spice
CONTRIBUTOR'S NOTE: Thank you to the Joy of Cooking.
EDITOR'S NOTE: Joy of Cooking = BEST COOKBOOK *EVER!*
In large bowl, mix:

Two cups flour
Two and one-half teaspoon baking powder
One-half to third teaspoon salt
Add five tablespoons cold unsalted butter, cut into pieces (I tend to just use a whole stick
of butter)
- Stir/cut up mixture (I recommend a large fork for this job) until the mixture resembles
coarse bread crumbs. Do not let the butter melt or the mixture become paste-y.
Add three-fourths cup milk
- Mix until dry ingredients are moistened and drop onto ungreased cookie sheet (or you
could roll them out and make perfect circles out of them, if you wanted to procrastinate
that much). Bake ten to twelve minutes.
MANGO BURGER
Mango (you can substitue any fruit you like, orange and pear are also both very good)
Burger patty
Bagel
Cream cheese
Sliced cheese (chedder is best)
Sweet honey mustard (optional)
- Cook your burger however you like and toast your bagel if you like (I don't like toasted
bagels).
- Spread bagel with cream cheese.
- Add burger, cheese, and a slice or two of your chosen fruit to a bagel half.
- Top with other half and enjoy.
HOBO DINNER
CONTRIBUTED BY: angelfreak84
One-fourth to one-half ground beef

One apple, sliced
One potato, sliced
One-third bag of baby carrots
One-half onion, sliced
Approximately one-fourth stick of butter sliced and mixed throughout (can also use olive
oil instead of/in addition to the mixture in order to keep food from sticking.)
- Place ingredients on foil and roll into a pouch. If using grill, cook on high heat for about
twenty-five minutes a side. If oven, around 450ºF for the same amount of time. Definitely
need to make sure the meat is done.
My fiance and I make this whenever we go camping and it's wonderfully delicious, easy
to prepare at home, and very healthy. It's quite easy to dump the contents of the foil onto
a plate if needed.
LEMON PEPPER AND GARLIC SALMON

CONTRIBUTED BY: Foxwind
Per four to six ounce piece of salmon:
One-fourth stick butter

One spoon minced garlic
Two spoon lemon pepper
(editor's note: the contributor did not say whether it was a teaspoon or tablespoon, and
I'm not in the market to gamble, try both, and ruin salmon.
I'm ASSUMING it is a teaspoon, but don't quote me on that.)
(more of any of those is fine, I'm being kinda conservative)
- Melt the butter in a frying pan on medium heat, and toss in the garlic and lemon
pepper, mixing it all together.
- Place the salmon in the pan, turn the heat up to high, and cook for four or five minutes,
flip over, turn down the heat, and cook 'til cooked through, usually five to seven minutes,
depending on the thickness of the salmon. You'll know it's done when it's a uniform color
throughout and flakes easily. :)
- Turn the heat back up to high for a minute near the end of cooking time if you want to
blacken the lemon pepper and garlic some.
And ta-dah! Wonderful zingy, lemony salmon with four ingredients and a frying pan in less
than fifteen minutes.
DELECTABLE VEGETABLE CASSEROLE
CONTRIBUTED BY: wherethethymeblows
Three or four new potatoes

Half a small courgette
One large tomato
About ten butter beans (optional -- added so that there would be some kind of protein in
it!)
Basil
One cup vegetable stock (personal preference is Knorr Vegetable Stock)
Grated cheese to taste (I like Extra Mature Cheddar, although mozzerella would probably
be really good with this)
- Preheat oven to about 180ºC.

- Slice all of the veg into thin disc-shaped bits.
- Drizzle a little bit of olive oil into the base of a casserole dish.
- Cover it with a layer of the thinly-sliced potato.
- On top of this, add the courgette slices and a few butter beans.
- On top of this, add another layer of potato.
- On top of this, add tomato slices and a few more butter beans.
- Put a little bit of basil and salt on the tomatoes.
- Add another layer of potato slices. (At this point, I stop making layers because there's
only one of me. If making for more than one, repeat layers as desired).
- Cover with cheese and drizzle a bit more olive oil.
- Tip boiling vegetable stock all over it.
- Put it in the oven.
- Cram a few hundred words in.
- Take casserole out after about an hour (might be worth checking at forty minutes).
- Spoon into a bowl.
- -Enjoy.
VAN'S AWESOME HUMMUS PASTA BAKE

CONTRIBUTED BY: A Van Guard
CONTRIBUTOR'S NOTE: I always have some hummus sitting in my fridge, and suprisingly
enough, sometimes I just can't eat all of it before it goes bad. That's when I turn to...
Some hummus
Some pasta
Salt
Pepper
Cayenne pepper
Bread crumbs/parmesan
Green stuff (herb/scallion)
- Boil your pasta so it's just underdone. Now take it out, put it in a baking dish, and mix it
with your delicious hummus.
- Mix some salt and pepper in there too, and if you like your food spicy, do the cayenne
thing too.
- Top it with bread crumbs and/or Parmesan, bake at 350ºF until the top is nice and
golden brown, and serve on a plate.
- Garnish it with your desired green stuff so you feel a little less guilty about your carb
explosion.
- Enjoy!
CROCKPOT PULLED PORK
CONTRIBUTED BY: rosymamacita
A couple handfuls frozen chopped onions (in froz veg aisle of grocery store)
One handful of frozen chopped peppers
One small can of plain tomato sauce (eight ounces)
One chopped chilpotle chile in adobo sauce (you can buy a whole can, puree or chop
it, and store in fridge, just use by TB)
Salt, pepper, cumin, oregano
A big ole hunk of meat like pork loin or fresh picnic ham
- Cook on high four hours or low eight hours.

- Shred.
Serve in a tortilla with guacamole, pico de gallo, cheese, or whatever you like.
SPICY CHICKEN STRIPS

CONTRIBUTED BY: esby
One-half cup plain or vanilla yogurt, the vanilla give it a bit of a sweetness
One-fourth cup to one-half cup Uncle Chens Hot Chili Paste (or is it sauce?) -- I go
towards a 1:1 ratio coz I likes the spicy.
Panko flakes, you can get these as honey panko flakes too which are great.
Olive oil
This should be enough for two boneless skinless chicken breasts cut into strips or bite
sized pieces and I can feed four to six people with rice, one more breast and I feed nine.
- Mix the yogurt and chili paste/sauce together and put the panko in a bowl
- Preheat the oil in a large pan, I do it at medium high. I leave it to you to decide how
much oil, I eyeball it.
- Dredge the chicken in the yogurt/chili mix then in the Panko and plop it in the hot oil.
Don't worry about it not being covered, I generally flip it to get both sides. It usually takes
a couple of batches to get it all done, I scrape the remainder bits of panko to the side
between panfuls.
I generally put the chicken on baking racks to cool off and serve it with rice. The original
recipe called for dipping in ranch dressing but it's great without. Ranch is for wimps.
ORIGINAL RECIPE:
Two tablespoons mayo
Two teaspoons hot sauce
Bread crumbs
Canola oil
Ranch dressing for dipping.
CHEESE QUESADILLA
Two flower or corn tortillas (whatever you prefer)

Graded cheese
Any other toppings you might want. (Chicken, tofu, hot sauce, etc.)
- Grate cheese onto one of the tortillas. Put any other toppings you might want on top of
the cheese.
- Put the other tortilla on top, like a sandwich.
- Put in microwave for a minute. (Or cook it on the frying pan. I like cooking it on the
frying pan like a pancake better.)
QUICK AND EASY CREAMY TACO DIP

One package (sixteen ounce block) of processed cheese (typically by Velveeta but we
find generic brands constantly)
One (sixteen ounce container) sour cream
One package taco seasoning mix
- First, cut the cheese into small cubes. In a microwave safe bowl, put the cheese cubes,
sour cream and taco seasoning mix and microwave covered for three minutes.
- Remove and stir well.
- Replace in microwave and cook an additional two minutes. Remove and stir.
If it still needs heating, do it one minute increments until creamy and smooth. This dip can
be served hot OR cold and tastes great with crackers, tortilla chips, corn chips or on
meats or over rice. It’s a great versatile sauce/dip.
THREE CHEESE CHICKEN BAKE

CONTRIBUTED BY: Emerald-Ekohs
Chicken breasts - as many as you want

Spaghetti sauce!
Sharp or extra sharp white cheddar cheese
Parmesan cheese
Provolone cheese (or your favorite cheese)
Garlic powder
Bread crumbs (I recommend the Italian seasoning)
- Bake chicken at whatever temp you need until it's white all the way through, and still
juicy. Or grill it!
- Let cool on tray for five minutes.
- Spread tomato or spaghetti sauce (cooked or uncooked) evenly over the cooked
chicken breasts.
- Grate cheddar cheese over chicken to create a pizza-like look.
- Grate your favorite cheese over that, in a fine layer.
- Sprinkle parmesan.
- Lightly sprinkle garlic powder.
- A thin thin thin thin sheet of seasoned bread crumbs.
- Place in oven until cheese is melted. Or microwave it. xD
ITALIAN CHICKEN
CONTRIBUTED BY: chrisdd
CONTRIBUTOR'S NOTE: You would be wise to make a double recipe and use the leftovers
for chicken tacos or fajitas.
Four to six oneless skinless chicken breasts or boneless/skinless chicken thighs (about
two and a half pounds)
One-half bottle of bottled Italian salad dressing, shaken well
- Spray crockpot with cooking spray.

- Pour some of the dressing on the bottom and layer chicken and dressing. Use about
one-half bottle.
- Cook on low for six to eight hours.
Serve with rice and green beans or broccoli or whatever.
PENICILLIN CHICKEN SOUP

One set of raw chicken parts, pre-cut

One small onion, or two shallots
Two to three large carrots
One large celery stalk
Ten whole black peppercorns
Two cloves garlic
One turnip
One parsnip
One leek, or bunch of spring onion
One bunch parsley
Any other root vegetables you think would be good, be careful if you use potatoes
'cause they can get mushy.
All proportions are flexible.
- Put all things in a big pot. (Skin the chicken parts first if you want.) Fill pot with water.
- Put pot on stove and turn on medium-high heat until it boils. Then turn it down to simmer.
- Leave it to cook for several hours or overnight (just don't leave the house empty with the
stove still on).
The chicken fat will float to the top in yummy golden blobs. Skim it off with a spoon and
put it in a cup in the fridge -- it makes good matzo balls, or use it in any way you'd use
butter. You can even put it on toast, if you're feeling indulgent. It's okay if a little is left
behind on the soup.
The chicken and veggies should be soft and cooked through, and the soup should taste
done. Strain the broth, do what you please with the leftover chicken and veggies. I like to
eat 'em, but my mother usually gives them to the dog (cutting meat from bones first,
NEVER give cooked poultry bones to a dog).
Dip yourself out a bowl, add salt to taste, and enjoy. For additional sinus-clearing power,
add a couple drops of hot sauce.
MEXICAN STARTER
CONTRIBUTED BY: Katrielle Kingston
EDITOR'S NOTE: Katrielle Kingston also has her own website for cooking! Check it out at
http://cookingmadesimple.ning.com.
One pound ground beef

One tablespoon olive oil (optional)
Two large onions, chopped
One six ounce can tomato paste (plus three cans water)
One jar salsa, mild or hot, as you like it
One or two fresh tomatoes, chopped coarsely
Four cloves garlic, finely minced
Two green bell peppers, cored and chopped
One and one half to two teaspoons Ortega Taco Seasoning*
One-half teaspoon oregano
One teaspoon brown sugar
One tablespoon balsamic vinegar
- Brown the ground beef in olive oil with chopped onions, adding the peppers and garlic
half way through. When the beef has browned and the vegetables have softened, add
the tomato paste with water to thin it out (or thin it with vegetable broth). Stir in the jar of
salsa, taco seasoning, oregano and sugar. Simmer for thirty to forty-five minutes on low
heat.
This may also be prepared in the slow cooker. As a variation, ground pork may be
added. The recipe may be doubled, tripled, etc. to any proportion, either to feed a crowd
or to fill the freezer with serving sized portions.
CONTRIBUTOR'S NOTE: If no taco seasoning is available, you can make your own mixture.

One-half teaspoon ground cumin
One-half teaspoon garlic powder
One-half teaspoon hot paprika
One-half teaspoon chili powder
One-fourth teaspoon celery seed
One-fourth teaspoon confectioners' sugar
One-fourth teaspoon onion powder
One-fourth teaspoon cayenne pepper
- Combine all ingredients.

- Measure out one and one-half teaspoons to use for above recipe; taste meat mixture
and add more taco seasoning to desired level of spiciness.
Save any remaining taco seasoning in a tightly covered jar or bag for another meal.
EASY BAKED POTATOES

CONTRIBUTED BY: krb2g
This recipe takes an hour, but it's low-attention and low-mess.

Wash a baking potato and pierce several times with a fork. Wrap in tin foil and bake at
350ºF for one hour. Cut potato open and mash in toppings as desired.
Suggested toppings: butter, sour cream, salt, pepper, shredded cheese, salsa, avocado,
broccoli. Of course, you can put almost anything on the potato (whatever you have on
hand), and putting different toppings on it makes it feel like you're not eating the same
thing over and over again.
THE QUICK HEALTHY ONE
CONTRIBUTOR'S NOTE: More power to my old roommate for teaching me this! She used to
have it for breakfast because she is crazy :D I have to keep my iron levels up, but iron
tablets make me feel sick, so this is a good way of cramming in spinach. This is the
world's quickest salad, but tastes amazing and is one of your five-a-day.
Fresh spinach
Balsamic vinegar
Raspberry Jam
- Take a spoonful of raspberry jam and dump it into a bowl. (Actually, I like to make pots
of this and keep it in the fridge).
- Tip some balsamic vinegar onto it. Beat with a fork. Taste. (It's not an exact science-wait
till it tastes a bit more vinegary than you would like).
- Put spinach leaves into the bowl, and mix again, this time with a spoon.
Taste.
I normally add a bit more balsamic at this stage.

Eat! It's as simple as that... made with actual raspberries it would probably be really
good...
PAJEON/KIMCHI PANCAKE/GREEN ONION PANCAKES

CONTRIBUTED BY: felinius
EDITOR'S NOTE: Is this breakfast or lunch/dinner?
I don't know...
One cup water

One cup flour
Any extra things you want to put in (not eggs)
- You basically add everything together. Batter should be more watery than thick.
- While you mix everything in a bowl, heat your pan and put oil on it. Put a few
tablespoons on the pan. When the top starts to become cooked (not liquidy), flip it!
When you cook, it should be sizzling from the oil. If not, then it will burn and set off your fire
alarm. :) Keep putting enough oil on for it to cook whenever you flip it over. Both sides
should be browned.
Makes as much as you want!
EXTREMELY EASY MEATLOAF

Two pounds ground beef, chuck or round

One box of Stove Top Stuffing type Mix
Two eggs
- Combine ingredients in a bowl. If you like, you can add one-half of the liquid called for
on the Stove Top box. Mix thoroughly and bake at 375ºF for an hour. Freezes well if you
double this recipe.
CHILI DIP
CONTRIBUTED BY: krb2g
CONTRIBUTOR'S NOTE: Easy to prepare and take with you --a great snack to bring to
write-ins.
EDITOR'S NOTE: At last...a decent recipe name...THANK YOU BRAIN. THANK YOU!
One can of chili (I like Hormel's bean-less turkey chili, but other kinds work too)
One package of cream cheese
One-half cup shredded cheese
- Spread cream cheese on bottom of glass pie dish, add chili, and sprinkle cheese on
top. Microwave until cheese melts.
- If you're using a metal pie dish, bake at 325ºFahrenheit until cheese melts.
KAT'S SPICY THREE BEAN CHILI

CONTRIBUTED BY: Katrielle Kingston
CONTRIBUTOR'S NOTE: This is my homemade recipe, perfect for cold fall and winter
months. The thick spicy chili is balanced out well with the sweetness of the warm
cornbread.
Two tablespoons olive oil

One pound ground beef
One pound ground turkey
Two tablespoons garlic, minced, divided
One cup onion, minced
Four cups water, divided
Two packages McCormick Original chili seasoning
Two cans (fifteen ounces each) diced tomatos
One can (fifteen ounces each) dark red kidney beans, black beans and chili beans
One whole green, red, and yellow bell pepper; diced or strips
One tablespoon hot sauce
One tablespoon creamy peanut butter
- In a large six quart (or more) pot, combine the first six ingredients (half the water and
half the garlic).
- Allow meat to brown in water and spices until cooked through and well broken apart.
Drain meat and return to pot.
- Add the rest of the water and garlic to drained meat.
- Mix in both packages of chili seasoning. Allow to simmer on medium heat one-half hour
while you dice the bell peppers.
- Add all canned ingredients (rinse the beans in a colander before adding to the pot)
and diced bell peppers. You can add one to two cups extra water. This will help prevent
scalding on the bottom of pot.
- Allow the beans and peppers to cook at least one hour on low to medium heat.
- Add the last two ingredients to pot, stir together and allow chili to simmer another one
hour on LOW heat, stir frequently.
- In the last half hour of cooking, prepare corn bread, and grate cheddar cheese if you'd
like cheese on your chili.
PULLED PORK (OR BEEF)
Two to three pounds pork shoulder or beef round roast

One medium bottle Sweet Baby Ray's BBQ sauce
One-half can of root beer, ginger ale or lemon-lime
OR
One-half bottle of Sweet Baby Ray's

One-half bottle of Teriyaki marinade
One-half can Ginger ale
- Add all to your crockpot. Set it on low for eight hours. Use two forks to pull meat apart.
Serve on whole wheat buns with shredded cabbage. If you double the recipe, it freezes
very well.
PB, OLIVES AND POPS

CONTRIBUTOR'S NOTE: This can also work with chip crumbs instead of cereal or pickles
can be added as well or instead.
EDITOR'S NOTE: I don't mean to be disrespectful or rude...
But I really hope this tastes better than it sounds...
Peanut butter
Puff bread
Olives
Pops (or other cereal choice)
- Spread bread with peanut butter.

- Cut up the olives and add to one of the slices of bread.
- Crush up your cereal choice a bit and smush into other slice of bread.
- Moosh together the two sides and enjoy.
PEANUT BUTTER AND PICKLE SANDWICH

CONTRIBUTED BY: Aet Lindling
Two slices of bread

Peanut butter
One kosher pickle, either sliced into rounds or cut lengthwise.
- Make a sandwich out of the ingredients. If you've forgotten how to do this, you may
need to tone down your word goal a little bit and take breaks to see the outside world.
SALADS
ASIAN GRILLED CHICKEN SALAD
CONTRIBUTOR'S NOTE: For those of you who like more veggies I have a great salad, but
you should make it before hand, so that you can just get it out and serve it up when you
want it.
One package of uncooked ramen noodles.

One cup sliced almonds
One cup sunflower seeds
One can mandarin oranges
One head of Napa Cabbage
Lettuce if needed, three to four cups (optional)
(Only use lettuce if head of Napa cabbage is small)
One cup chopped green onions (optional)
Four grilled chicken breasts
Salt and pepper, to taste
Coarse garlic powder
Hickory Smoke
Asian dressing (recipe following this one)
- Shred Napa cabbage greens, then slice the white interior in long strips. If using lettuce
as well, shred that also.
- Grill chicken breasts on Foreman grill if possible, using salt, pepper, coarse garlic
powder. about one minute to 45 seconds before chicken is done, pour Hickory Smoke on
top of each breast letting it soak in for the minute before taking the breast off the grill. You
can usually find it with the cooking sauces, namely Worcestershire sauce, or A1, or the
hot pepper sauces.
-Once chicken is done, then cut into bite size chunks and toss into salad.
- Crumble ramen noodles (I used a spoon and whacked the package until it was in very
small pieces). Open the package and pour out onto a baking sheet covered with foil.
Discard seasoning packet and package. Mix sunflower seeds and almonds on the
baking sheet as well. VERY CAREFULLY lightly toast these for about five to seven minutes in
a preheated oven at 350º. DO NOT LEAVE AND DO SOMETHING ELSE. Trust me. You will
burn them if you do. I did. The color of these almonds will not change, You do not want
them to turn brown. Just a slight hardening of the outside of them so the dressing and
oranges do not make them soggy. Toss into salad.
- Add mandarin oranges and green onions when about to eat.
- Add dressing and the most delicate and delicious flavors will assault your tongue.
(SALAD DRESSING RECIPE, CONTRIBUTED BY: Kaeirdwyn
Make sure to mix this is something you can shake!
One-half cup of rice wine vinegar, however, can be regular if you don't have the rice
wine.
One-half cup sesame oil.
Three-fourths cup of either brown of white sugar.
Two tablespoon of soy sauce
One teaspoon of salt
One to two teaspoons pepper (to taste)
One to two teaspoons ground ginger (to taste)
Shake it up very vigorously and it is ready to go)
QUICK SALAD
Romaine lettuce
A couple of apples
A cup of Raisins
Sesame Seeds and Unsalted, Shelled Sunflower Seeds to taste
- Put everything in a bowl and toss. Yum!
DRESSED-UP TUNA SALAD

CONTRIBUTED BY: janestrummer
One can of tuna fish, drained

One whole wheat pita bread
Black olives
Mayonnaise
Celery
- Make a basic tuna salad with the tuna, mayo and celery. Slice some black olives in half
and stir them in. Slice the pita bread in half and fill pockets with the tuna mixture for a
yummy, novel saving dinner.
LAMB SALAD
CONTRIBUTED BY: CopperStone
- Take some diced lamb and toss it into a fry pan with stuff like herbs, olive oil, lemon
juice, seasoning, keep tossing it about the place till its well cooked through. Meanwhile
take a pot of boiling water throw in baby chat potatoes and above it steam some baby
beans and asparagus. Towards the end of cooking lamb, throw in some diced tomatoes
or halved cherry tomatoes, then toss in the beans, asparagus and diced baby chat
tomatoes, add a splash of cream, some more herbs, lemon whatever you like toss it all
round (there's a lot of tossing involved here, I know) then dish it out...yumm.
RAINBOW FRUIT SALAD
SALAD:
One cup sliced fresh strawberries
One cup cubed cantaloupe
One cup diced kiwi fruit (about 3 medium)
One cup sliced bananas (about 1 large)
One cup fresh blueberries
DRESSING:
Two tablespoons frozen (thawed) orange juice concentrate
One tablespoon honey
Three-fourths teaspoon poppy seeds
- Place the fruit in a large bowl, and toss to mix. Place the dressing ingredients in a small
bowl, and stir to mix. Pour the dressing over the fruit, and toss to mix well. Cover the salad,
and chill for 1 to 3 hours before serving.
TEN MINUTE TUNA SALAD

CONTRIBUTED BY: Matdredalia
Three eggs
Three cans of tuna fish (Dolphin friendly, dang nabbit!)
Mayonnaise
One onion
Salt and pepper
Optional: Celery - one stalk per three servings
PRE-PREPARATION STORAGE:
- Put eggs on the stove to boil
- Chop onion (and celery if using)
- Put onion and celery in air-tight containers or zip-lock bags, preferably in a separate
one for each veg.
- Once the eggs are done boiling, put them in the refrigerator, along with the veg, until
you plan to actually make/eat this. You can chop the eggs and put them in a container
as well, but they hold better if left in their shells until feeding time.
MID-NOVELLING PREP:
(I recommend doing this immediately before you going to eat). These are the steps to
make ONE serving, simply multiply as necessary.
- Open one can of tuna, drain, put in bowl

- Throw in one-third of the celery (if using), and enough onion to your liking
- Dice one hard boiled egg, add to mixture
- Add mayonnaise, salt, and pepper to taste
- Mix thoroughly.
If you clock your prep time as when you start boiling the eggs, and go straight through
the first five steps, and the second set of five steps immediately thereafter, it should take
roughly 10 minutes for the whole process.
PEANUT PASTA SALAD
One pound pasta (cappellini, spaghetti, linguine, fettuccini)

Three boneless chicken breasts, diced (about one pound)
Six tablespoons peanut oil
Six tablespoons peanut butter
Six tablespoons of soy sauce (Tabasco brand preferable)
One tablespoon toasted sesame oil
One-half teaspoon Tabasco brand pepper sauce
Three tablespoons brown sugar
One tablespoon minced ginger
One-fourth teaspoon crushed red pepper
One-half cup chopped green onions, divided
One-half chopped bell pepper, divided
One-half cup honey dry roasted peanuts, coarsely chopped and divided
- Boil the pasta until it is al dente, then drain.

- Fry the chicken until done.
- While the chicken and the pasta is cooking whisk together the oil, peanut butter, soy
sauce, Tabasco sauce, sugar, ginger, and pepper flakes until uniformly combined.
- When the pasta is drained, toss in one-third cup each of the bell peppers, onions, and
peanuts in half of the dressing mixture. Cover tightly with plastic wrap and refrigerate until
chilled, about two to three hours.
-When ready to serve add the remaining dressing and toss. Garnish with the remaining
nuts, onions and peppers.
- I use red, or orange bell peppers for the color, but green will work just fine.
- I prefer the Tabasco brand soy sauce for this just to get a little extra kick. If
you can't find it at your local grocer the good folks at Avery Island will ship it to
you. Just visit their web site at www.tabasco.com.
SHRIMP SALAD
CONTRIBUTED BY: writeratwork
CONTRIBUTOR'S NOTE: I made this for a weekend get together of six adults and we had
plenty to go around...we also dumped a whole lot of ranch into the bowl and just mixed it
in. But the beauty of this recipe is that you can alter it up to suit your own preferences :)
Small salad shrimp

One tomato
One cucumber
One head of lettuce
Parmesan cheese
Ranch dressing
- Shred/chop the lettuce and dump in a big mixing bowl. Dice cucumber and tomato,
add. Boil and peel the shrimp, add.
- Mix well, sprinkle with parmesan cheese and add as much ranch dressing as you like.
DESSERT
MIDORI'S CHOCOLATE CAKE
CONTRIBUTED BY: whiteorchids
CONTRIBUTOR'S NOTE: This is my friend Midori's recipe, so all the credit goes to her
Two hundred grams dark chocolate or milk chocolate

Two hundred grams butter
Two hundred grams sugar
Four eggs
Four tablespoons flour
- Melt the chocolate and butter in a pan on the stove

- Mix the sugar with the eggs until smooth
- Combine the chocolate and butter mixture in with the sugar and egg mixture
- Mix and add flour
- Mix together and pour into a pan
- Cook on 375ºF for about twenty minutes, or until fork comes out clean.
(NOTE: 200g = about 7oz)
ROMMEGROT
CONTRIBUTED BY: Shona
One quart thick cream

One and one-fourth cups flour
Two cups milk
One cup sugar
One teaspoon ground cinnamon
- Pour cream into a heavy saucepan and heat until it starts to boil.
Sift in 3/4 cup of the flour and whip with a wire whisk.
- Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the
cream. Then remove from the heat. Take a ladle and take off the butter, and put it in
another bowl. Keep stirring until all the butter comes out.
- Put the milk in another kettle and heat to boiling.
- Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like
pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire
whisk until smooth and well blended.
- Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and
sugar on top. Pour the butter you saved over the top. Serve warm.
SNICKER SALAD
CONTRIBUTED BY: NovelistByNight
One bag mini-size Snicker bars

One container Cool Whip
Two to three medium size Granny Smith apples
- Freeze snickers bars still in their wrappers and bag. When frozen (right before
preparing), remove from freezer and smash with hammer. I usually use the floor of the
garage or the patio for the smashing. Remove candy bars from wrappers and place in
mixing bowl.
- Dice apples into bite-size pieces.
- Mix Cool Whip, apples & candy bars together and serve immediately. If there are
leftovers, keep them chilled. :)
THE EVERYONE-THINKS-IT'S-MADE-FROM-SCRATCH PIE

CONTRIBUTED BY: Justice
CONTRIBUTED BY: Now this pie is easily made from scratch, and that's how my mother
taught me to make it. But, you can cut corners and fool everyone. Great for family parties
around Thanksgiving when you're in the final crunch
One premade graham cracker pie crust (Which will give you instructions on the pie, but
this is kicking it up a step)
One eight ounce package of instant chocolate pudding
One package of graham crackers (or if you really wanted to go all out in pre-done, they
sell graham cracker crumbs)
Fruit
Whipped Cream
- Crush the one package (not box, just one of the plastic packages inside) of graham
crackers into crumb-size pieces. Now you can buy the already done pieces, or use this
as a great way to take your frustration out on your muse. Whip up the instant pudding
according to directions (There should be a special set of instructions for pies, if there isn't,
subtract about one-half cup of milk from the recipe) and pour about one-half into the pie
crust. Sprinkle about one-third to one-half of the graham cracker crumbs to make a
layer. Add the rest of the instant pudding and then sprinkle on the rest of the graham
cracker crumbs. Let sit in fridge at least two to three hours, then add cut up pieces of fruit
(if desired). Serve with whipped cream, and everyone's going to think you made it all the
way from scratch.
CLASSIC NO-BAKE COOKIES
CONTRIBUTOR'S NOTE: Yum. Peanuts have protein, oats have fiber and chocolate has
antioxidants, so they're reasonably good for you...er, right? I recommend you reduce the
sugar, especially if your PB is sweetened.
One cup creamy peanut butter

Three-fourths cup powdered sugar
One-half cup milk
Two cups chocolate chips
Two cups rolled oats (uncooked)
- Melt together the peanut butter, chocolate, sugar, and milk. Add a teaspoon of vanilla if
you want. When it's smooth, stir in the rolled oats until they're all coated, then scoop onto
a sheet of foil or waxed paper and let 'em cool.
VEGAN COCOA COOKIES

CONTRIBUTED BY: vengeful vegan
One cup flour

One-third cup cocoa
One-half cup dark-brown sugar
Equivalent of one egg egg-replacer (EDITOR'S NOTE: a substitute, such as Egg Beaters) (or
one-half banana, mashed)
One-half teaspoon table salt
One-half teaspoon baking soda
One-half cup canola oil
Two teaspoons vanilla extract
Two tablespoons white sugar
Ground cinnamon (optional)

- Mix dry ingredients (flour, cocoa, salt, baking soda, white sugar) thoroughly in a bowl.
Prepare egg replacement. Mix egg replacement, canola oil, vanilla extract and dark-
brown sugar in large bowl until the mixture is smooth.
- Mix the dry ingredients into the wet until a soft dough is formed (if it is too dry add more
oil only small bits at a time, until you have reached your preferred consistency).
- Drop tablespoon-sized balls of dough onto greased cookie sheet or coat tablespoon-
sized balls of dough with a cinnamon-sugar combination generously, and place onto un-
greased cookie sheet. Bake for approximately ten minutes. Enjoy!
BREAD PUDDING
CONTRIBUTOR'S NOTE: For thirty to forty servings. Basic recipe is one cup bread, one cup
milk, one egg and one tablespoon sugar and one-half teaspoon vanilla extract.
Twenty-five cups bread and various pastries, cut up

Twelve cups milk
Twelve eggs
One and one-half cups sugar
One-fourth cup vanilla extract
One teaspoon salt
- Place cut up bread and pastries in buttered pan (18" x 12"). Blend milk, eggs, sugar, salt
and vanilla extract together then pour over the bread.
- Let rest 1 hour or overnight in fridge. Then bake at 350°F for about one hour or until knife
inserted into middle comes out clean.
HAMBURGER COOKIES
CONTRIBUTED BY: autumn rose
One cup oatmeal

One cup flour
One-half cup brown sugar
One-half cup butter
One-fourth cup milk
- Combine first 4 ingredients together. Blend with hands or pastry cutter. Add milk and
baking soda. Roll into small balls or roll out and cut into circles. Bake at 350 F until light
brown. Watch carefully.
Filling:
One-half cup dates
One-half cup raisins
Three-fourths cup water
- Boil until soft and spreadable. Place between two cookies. (Raisins can be ground)
FROZEN YOGURT GRAPES

CONTRIBUTED BY: burkum
A normal bag of seedless grapes

One to two regular small tubs of the yogurt of your choice (Vanilla and Strawberry work
great!)
- Take a paper plate and cover it with wax paper. This will keep the yogurt from sticking.
Next, take your grapes and stick a toothpick in each one. Using the toothpick, dip each
grape into the yogurt, then lay them on the wax paper. When you're done, put them in
the freezer for about four hours (maybe longer, just keep checking them to see if the
yogurt is frozen). Once they're frozen, take them out and enjoy! :)
DRIED CREAM FRUIT SCONES
Two cups all-purpose flour

One tablespoon baking powder
One-fourth cup sugar
Three-fourths cup dried apricots, chopped
One one-fourth cups heavy cream
Glaze:
Three tablespoons butter, melted
Two tablespoons sugar
- Preheat the oven to 425ºF. Use an ungreased baking sheet. Combine the flour, baking
powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried apricots.
- Still using a fork, stir in the cream and mix until the dough holds together in a rough mass
(the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead
the dough eight or nine times. Pat into two circles about six inches round.
- For the glaze, spread the butter over the top and side of the circle of dough and sprinkle
the sugar on top. Cut each circle into eight wedges and place each piece on the baking
sheet, allowing about an inch between pieces. Bake for about eleven minutes, or until
golden brown
SOFT CHEWY GINGERSNAPS

CONTRIBUTED BY: autumn_rose
Four cups flour

Four teaspoons baking soda
One teaspoon salt
Two teaspoons ginger
Two teaspoons cinnamon
one and one-half cups shortening
Two cups brown sugar
One-half cup molasses
Two eggs, beaten
Sugar (optional)
- Combine dry ingredients. In a separate bowl, cream shortening, sugar, and molasses.
Add eggs. Stir in dry ingredients. Shape into one inch balls and roll in sugar. DO NOT
FLATTEN. Bake eight to ten minutes at 350ºF. Do not over bake. Bake longer for harder
cookies. Can be halved.
CHERRY WHIFF
CONTRIBUTED BY: Jenx
One can flaky biscuit dough
One can canned cherries (I guess this is the cherry pie filling, but it was juicy, not thick...)
One-fourth cup flour
Three-fourths cup sugar
Butter
- Okay, preheat the oven to 425ºF. Now put the flour and one-half cup of sugar in a frying
pan on medium heat. Open the cherries and drain the juice into the saucepan, then stir it
all until it thickens up into a syrupy goop. Then pour the cherries in, stir it for a minute
longer, and then pour the whole thing in a glass pan.
- Now flake off bits of the flaky biscuit dough and cover the cherry goop with the dough-
probably about one-fourth to half a biscuit thick. Then dot the biscuits with butter, sprinkle
the last one-fourth cup of sugar on top, and shove it in the oven for 20 minutes or so.
Kind of like the bastard lovechild of cherry cobbler and cherry pie.
TRUFFLES FOR HALF THE COST AND WITH HALF THE HASSLE
CONTRIBUTED BY: DM
CONTRIBUTOR'S/EDITOR'S NOTE: Not my recipe. Got it from a little Christmas reciple
sampler thing we got from our local grocery store.
But they're too good to keep for myself.
Oh. This recipe makes three dozen, by the way. :)
Two and one-half packages (twenty squares) of semi-sweet baking chocolate, OR two
bags of semi-sweet chocolate chips
One package of cream cheese, softened
- Melt eight of the chocolate squares (or one bag of the chocolate chips) as directed on
package. Beat cream cheese in medium-sized bowl with electric mixer (on medium
speed) until creamy. Add melted chocolate and mix well. Cover, and refrigerate atleast
one hour (or until firm)
- Cover a baking sheet with waxed paper and shape chocolate mixture into thirty-six
balls, using about two teaspons of the chocolate mixture for each ball. Place in single
layer on prepared baking sheet.
- Melt remaining twelve chocolate squares (or other bag of the chocolate chips) as
directed on package. Dip truffles in chocolate, one at a time. Return to baking sheet and
refrigerate until chocolate is firm.
Store covered in refrigerator.
CAKE IN A MUG (aka "Five Minute Personal Chocolate Cake")
CONTRIBUTED BY: Willowe
CONTRIBUTOR'S NOTE: This needs a bit more chocolate than the recipe calls for. I don't
consider the chocolate chips to be optional. Don't put in too much vanilla or it tastes
horrible. Ice cream or whip cream with it is absolutely delicious. I'm still experimenting
with this recipe. I've made it good a couple of times and horribly a few times as well.
Four tablespoons cake flour (plain, not self-rising)

Four tablespoons sugar
Two tablespoons cocoa
One egg
Three tablespoons milk
Three tablespoons oil
Small splash of vanilla
Three tablespoons chocolate chips, optional
- Add dry ingredients to mug, mix well with a fork.

- Add egg, mix thoroughly.
- Pour in milk and oil and vanilla, mix well.
- Add chips, if using.
- Put mug in microwave, and cook for three minutes on 1000 watts.
- Cake will rise over top of mug--do not be alarmed!
- Allow to cool a little; tip onto a plate if desired.
- Eat!
CHOCOLATE DIPPING SAUCE

CONTRIBUTOR'S NOTE: I like it with strawberries, apples, and mangoes.
Three-fourths cup whipping cream

Four teaspoons brandy
Four teaspoons honey
Twelve ounce bag of milk chocolate or semi-sweet chocolate chips
- Bring first three ingredients just to boil in medium saucepan.

- Remove from heat; add chocolate. Let stand thirty seconds. Whisk until smooth.
- Cover; refrigerate.
MUDDIE BUDDIES
CONTRIBUTED BY: Deltree
Nine cups Chex cereal

Six ounces semisweet chocolate chips
One-half cup peanut butter
One-fourth cup butter
One teaspoon vanilla
one and one-half cup powdered sugar
- Measure Chex into *large* bowl. Set aside.

- Heat chocolate chips, peanut butter, and butter in saucepan over low heat until it's all
melted. This is relatively fast and you have to keep stirring it or else it will burn easily. Be
sure that it is a *low* heat.
- Remove from heat and stir in vanilla.
- Pour chocolate chip mixture over cereal in bowl and stir until everything is evenly
coated.
- Pour into two plastic bags with powdered sugar in the bags, half the cereal with half the
powdered sugar in each.
- Close these bags and shake them until the cereal is evenly coated. Put it airtight bowl
with lid to cool (putting them in the freezer works best)
And that's it! It's actually a lot easier than it seems.
THREE INGREDIENT PEANUT BUTTER COOKIES

CONTRIBUTED BY: GenuineDraft
Two cups peanut butter

One cup sugar
One egg
- Mix.
- Roll dough into smallish spheres, flatten them on cookie sheet (I usually bake with
parchment paper on the cookie sheet. Easy cleanup.) and flatten with fork for the classic
"PB cookie" design.
- Cook at 350* until, when stabbed with fork, fork comes out clean.
BANANA COOKIES
CONTRIBUTED BY: NovelistByNight
CONTRIBUTOR'S NOTE: I love these cookies! The consistency is more like a muffin-top
than a cookie, but they're still wonderful! : ) Enjoy!
One-half cup unsalted butter, room temp

One cup sugar
One egg
One cup mashed bananas
One teaspoon baking soda
Two cups flour
Pinch of salt
One-half teaspoon ground cinnamon
One-half teaspoon ground mace or nutmeg
One half teaspoon ground cloves
One cup of pecans (walnuts and/or chocolate chips are fine alternatives)
- Preheat oven to 350º. Cream the butter and sugar together until light and fluffy. Add the
egg and continue to beat until the mixture is light and fluffy.
- In a separate bowl, mix the mashed bananas and baking soda. Let sit for two minutes.
- The baking soda will react with the acid in the bananas, which in turn will give the
cookies their lift and rise. Mix the banana mixture into the butter mixture.
- Mix together the flour, salt and spices, and sift into the butter and banana mixture. Mix
until just combined. Fold in the pecans or chocolate chips or walnuts into the batter (if so
desired).
- Drop in dollops onto parchment paper-lined baking sheet. Bake for eleven to thirteen
minutes or until nicely golden brown. Let cool on wire racks.
Makes about thirty cookies.
GUAVA CUPS
CONTRIBUTED BY: YaminoGeemu
Guavas. As many as you like.

Sugar
Cream cheese
- Peel and cut each guava in half, and use a spoon (and, more helpfully if you're not
opposed and have clean nails, your thumbnail, as it is more precise), to scoop all the
seeds out until each half is like a little cup. When finished, mix together equal parts sugar
and hot water, (I use two cups each, but depending on the size of your pan, you can use
more or less) and pour into a large flat pan, (a wok is great.) Place the guava halves in
the mixture and let them simmer. When they get tender, (soft, but not mushy. Times vary, I
would guess about ten-fifteen minutes), take them out and put them in a closed
container and let them chill in the fridge. Whenever you need a sweet-yet-healthy snack,
take a few out, put a spoonfull of cream cheese inside each guava cup, and eat up! (I'm
really not a fan of raw guavas, yet I love these, so even fellow guava-dislikers can enjoy
it.)
WHIPPED CREAM CREATION
CONTRIBUTED BY: Sam Jam
Tub of whipped cream

Some cut up apples
Cut up snicker bars
- The amount depends on you! I think the nuts from the snicker bars and the apples taste
like a carmel apple. It's tasty and quick.
CANDIED SPICED WALNUTS

Two cups water

Two cups sugar
One and three-fourths teaspoons cayenne pepper
Two cups walnut halves
Vegetable oil (for frying)
One teaspoon coarse kosher salt
- Combine two cups water, sugar, and cayenne in heavy medium saucepan. Bring to
boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of
pan with pastry brush dipped into water.
- Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles
thickly and vigorously and nuts are very sticky, about thirty-five minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of
four inches; heat vegetable oil to 350°F.
- Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer
walnuts to hot oil and cook until well browned, stirring constantly, about two minutes per
batch. Using slotted spoon or spider, transfer walnuts to rimmed baking sheet. Sprinkle
with coarse salt; cool completely.
CREAM CHEESE COOKIES

CONTRIBUTED BY: lil_wings
One eight ounce package of cream cheese

One egg yolk
One box yellow cake mix (standard size)
- Combine in large bowl. Mix well. Chill for about thirty minutes to 1 hour. Work on novel a
little bit.
- Shape into two inch balls, bake at 350ºF for nine to thirteen minutes. Be careful, they can
go from perfectly done to burnt pretty fast, depending on your oven or baking sheet.
Look for a light brown around the edges. Cool completely. They taste just like little cheese
cakes.
EASY CHOCOLATE FUDGE (MICROWAVE STYLE!)
CONTRIBUTED BY: rayelynnelee
CONTRIBUTOR'S NOTE: If you want to make it Rocky Road fudge just mix in 1 cup of mini
marshmallows and one-half cup chopped nuts (I use walnuts) when you mix in the
vanilla.
One cup condensed milk

One twelve ounce bag semi-sweet chocolate chips
- Combine the milk and chips in a microwave safe bowl, microwave it for forty-five
seconds. Stir, microwave forty-five seconds again. Add the vanilla and stir well. Pour into
a greased (I just use the spray stuff) 9x9 pan and refrigerate until set. You can also just
line the pan or whatever you use with parchment paper, easier to get it out, its just kinda
hard to pour in the chocolate mixture with the paper sliding all over the place. Maybe
taping it down would work...I'll have to try that. :D
- Once its nice and firm (it'll take a while) dump it out onto a cutting board and chop it up
into squares. I store them in a zip bag in the fridge, I think they'd be fine in anything
contained, and I think they'd be fine out of the fridge, it just is still rather warm here in
November so I like them chilled.
ORANGE-RASPBERRY-CHOCOLATE GOODNESS
CONTRIBUTED BY: AmaraReyi
Orange Sherbet
Raspberries (frozen)
Chocolate syrup
- Scoop out however much orange sherbet you want. Put a good amount of frozen
raspberries in a different bowl and microwave on high for a minute (they'll defrost AND
produce a little juice). Add the raspberries to the sherbet, drizzle with chocolate syrup
and enjoy.
QUICK EASY SNACK

CONTRIBUTED BY: skneal
One container frosting (any flavor)

One package graham crackers (or animal crackers)
- Break graham cracker in half (so each half is a square), spread frosting on one half, put
second half on top like a sandwich.
SPICED TOFFEE
One and one-fourth cup butter

Three-fourth cup sugar
Three-fourth cup brown sugar
One-third cup water
One tablespoon molasses
One-fourth teaspoon allspice
Two cups chopped nuts (no peanuts)
One cup chocolate chips
- Spray a large baking sheet with Pam and set aside.

- Melt butter in heavy saucepan over low heat. Add sugars, water, salt, molasses, and
allspice; stir until sugars dissolve. Then bring to a boil. Continue boiling and stirring
constantly until the mixture reaches 290ºF stirring slowly but constantly and scraping
bottom of pan with wooden spatula, about twenty minutes.
- Remove pan from heat. Mix in the nuts. Immediately pour candy onto sheet. Spread
toffee to one-fourth inch thickness. Immediately sprinkle chocolate chips on top toffee.
Let stand one minute. Use the back of spoon to spread the melted chocolate over toffee.
- Let stand until the toffee sets or chill one hour. Break toffee into pieces.
FRUIT CANAPES
CONTRIBUTED BY: dead boots
Bread (I like using Baguettes)

Ricotta cheese
Fruit (I normally use rasberries or Mangoes)
Honey
- Cut the bread into small slices and put some ricotta cheese on top. Place the frit on top
of the cheese and pour honey over the fruit.
I like this recipe because it is fast and I can make as many variations as I want. I can add
more or less cheese, and I can use whatever fruit happens to be in the fridge at the
moment. Sometimes I sprinkle some mint over the cheese.
STARBUCKS GINGERBREAD LOAF
CONTRIBUTED BY: Tower_Keeper
CONTRIBUTOR'S NOTE: So here's a recipe I got earlier this year from the top secret recipe
newsletter. Haven't tried it but I thought it would fit the holiday season and NaNo...

Two teaspoons ground cinnamon
One teaspoon ground cloves
Two one-fourth teaspoons ginger
One teaspoon salt
One-half cup butter, softened
One cup white sugar
One teaspoon orange extract, optional
One cup applesauce
FROSTING
One (eight ounce) package cream cheese, softened
One teaspoon vanilla extract
One-half teaspoon orange extract
two and one-half cups confectioner's sugar
- Preheat your oven to 350º F. Grease and flour a nine-inch

square pan.
- In a medium bowl, mix together flour, cinnamon, cloves, ginger, and
salt. Then set aside. In a large bowl, cream butter and sugar until fluffy. Stir in
orange extract.
- Mix baking soda into applesauce and stir into creamed butter
mixture.
- Add flour mixture. Mix until smooth. Pour batter into prepared loaf pan.
- Bake at 350º F for forty to fifty minutes or until a toothpick inserted into center of cake
comes out clean.
FROSTING:
- Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in
confectioner's sugar. Once the cake has cooled, evenly spread the frosting on top.
Decorate with chopped candied orange peel or candied ginger.
PEANUT BUTTER OREO PIE

CONTRIBUTED BY: Sam Jam
CONTRIBUTOR'S NOTE: The measurements vary. I noticed the oreo crust from store to store
vary. *shrugs*
One oreo pie crust.

A layer of peanutbutter on the crust bottom
A couple of boxes of chocolate pudding (the just add milk and stir kind!)
Then whip cream on top and tada, you have a yummy pie!
HEATH BAR CAKE
Two cups flour

One cup dark brown sugar
One-half cup sugar
One cup buttermilk
One egg
One cup Heath toffee bits
One cup mini chocolate morsels
One cup chopped nuts (not peanuts)
- Preheat oven to 350°F.

- Butter 13x9x2-inch pan.
- Sift the flour, salt, and soda together and set aside.
- Cream the sugars and butter together. Add the Flour mixture, then the rest of the liquid
ingredients and mix until uniform. Pour into the prepared pan. Sprinkle the toffee bits,
morsels, and nuts uniformly over the top of the batter. Bake until the top is golden and a
toothpick comes out of the center clean. About 30 to 40 minutes, depending on your
oven.
RED VELVET CAKE

CONTRIBUTED BY: EvilQueen
One-half cup shortening

Two eggs
Two tablespoons cocoa
One one-half ounce red food coloring
One teaspoon salt
Two and one-half cups flour
One cup buttermilk
One teaspoon soda
One tablespoons vinegar
PREPARATION:
- Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after
each addition.
- Make paste of cocoa and food coloring; add to creamed mixture.
- Add salt, flour and vanilla alternately with buttermilk, beating well after each addition.
- Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed.
- Bake in three eight inch pans or two nine inch pans for 30 minutes at 350°.
CONTRIBUTOR'S NOTE: Sweet cream (regular milk) may be substituted for buttermilk.
EASIEST CHEESECAKE EVER
CONTRIBUTED BY: scribblegrl
CONTRIBUTOR'S NOTE: I've heard this can also be done in a microwave but have never
tried it myself, cheesecake in a mug?
Two (eight ounces) packages cream cheese

One cup sugar
Three eggs
Two teaspoons vanilla
- Mix together with blender/food processor (it takes FOREVER to mix by hand if you want it
to be nice).
- Pour into store bought graham cracker pie crust (or make your own with crackers and
butter).
- Bake around 350º until the top changes colors a little (maybe thirty minutes?)
- Top with fruit if desired.
- Consume!
GRANOLA
Three cups oatmeal (not instant)

Two-thirds cup coarsely chopped nuts
One-half cup unsweetened coconut
One-third cup hulled pumpkin seeds
One-third cup sunflower seeds
One-half teaspoon kosher salt
Six tablespoons honey
One cup mixed dried fruits

- If you are going to use dried fruit that comes in large pieces like apples, figs, peaches,
pears, apricots, mangos, pineapple, etc., cut this fruit into bite sized pieces and set aside.
- In a large bowl stir together oats, almonds, coconut, seeds, and salt. In a small
saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat
mixture and stir until combined well.
- In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring
halfway through baking, until golden brown, about fifteen minutes. Cool granola in pan
on a rack and stir in dried fruits. Keep the granola in an air tight container.
NO-BAKE PEANUT BUTTER FUDGE

CONTRIBUTED BY: Kuzts_Writer
A cup of powder sugar

Half a cup of peanut butter
Half a cup of unsweet cocoa powder
Milk
- Add the ingredients and a bit of milk and stir. Add more milk if the fudge is too hard/dry.
Add nuts if desire and most importantly, enjoy!
COOL WHIP PIE
CONTRIBUTED BY: Stravos
Two packages instant pudding mix (favorite flavor)

Two cups milk
One container Cool Whip
Graham cracker pie crust
- Mix two packages of pudding and two cups of milk thoroughly. Gently fold in
one container of Cool-Whip. Spoon into a graham cracker crust. Chill.
OR
- Mix one package of pudding with one cup of milk and add Crystal Lite tub. Gently fold
in one container of of Cool-Whip. Spoon into graham cracker crust. Chill.
Notes: For low calorie variations use low fat Cool-Whip (do not use fat free) and fat-free
graham cracker crust.
Crystal lite version gives stronger taste, but lighter set to contents.
FROSTING SHOTS
CONTRIBUTED BY: ArakniRae
Shot glasses
Your favorite frosting (bought or homemade)
- Simply take out your shot glass, fill it with frosting, and enjoy!
SPECIAL K BARS
One cup light corn syrup

One cup sugar
One cup peanut butter
Six cups Special K
- Spray a nine by thirteen inch pan and a large mixing bowl with cooking spray and set
aside.
- Combine the corn syrup and the sugar in a sauce pan over medium heat and stir until
the sugar dissolves. Add the peanut butter and continue stirring until the peanut butter
has melted and is uniformly combined.
- Place the Special K in the prepared mixing bowl, then pour in the peanut butter mixture
and stir until the Special K is uniformly coated.
- Dump the Special K mixture into the prepared nine by thirteen inch pan and spread until
the mixture is a uniform thickness. The set aside to cool. When cool; cut to the desired
size.
(CHOCOLATE PEANUT BUTTER GANACHE RECIPE [if you like your bars frosted],

Twelve ounces chocolate, chopped
- In a heavy sauce pan melt the peanut butter stirring constantly.

- When the peanut butter is melted add the chocolate chips, stirring constantly until the
chocolate is melted and uniformly combined.
- Pour the ganache over the bars and spread until the ganache is a uniform thickness,
then set aside and allow to cool and set. Then cut to size and enjoy
I use creamy and chunky peanut butter depending on whether I want nuts in the bars or
not.
As far as the ganache goes; it is a function of your taste in chocolate as to whether you
use dark, white, semi sweet, or milk chocolate.)
DOUBLE-HONEY BISCUITS (COOKIES)

CONTRIBUTED BY: Kittenata
CONTRIBUTOR'S NOTE: This is a really good one if you need a quick sugar rush, also the
honey is sticky, which has a bonus in stopping crumbs being lodged in the keyboard, but
potentially makes for sticky fingers.
Two biscuits/ plain cookies... for any Brits out there rich tea or plain digestives works best.
Honey
- Get the two biscuits, cover one side of one of them in honey, put the other on top like a
sandwich, eat.
WARM APPLE SLICES

CONTRIBUTED BY: EmpreyeanEvensong
One apple
One teaspoon butter
One-half teaspoon maple syrup or sugar
One-fourth teaspoon cinnamon
- Quarter, core, and slice apple into one-eighth to one-fourth inch slices.
- In medium pot, combine the apples with other ingredients, cover, and simmer on
medium-low for about ten minutes.
HOMEMADE APPLESAUCE
CONTRIBUTED BY: DM
CONTRIBUTOR'S/EDITOR'S NOTE: Another recipe from my mom. She cooks by the what
looks right method, so I can't guarantee this is exact, therefore you'll have to experiment
a little. But it IS good. I can tell you that much.
Eight to ten apples, peeled, cored and sliced

Liberal amounts of cinnamon (from the shaker works, but my mom usally grates it off a
stick)
One cup water
A little bit of granulated sugar
- Toss everything into a big pot (and I mean BIG).

- Bring to a boil, then turn on low and let simmer until soft.
CHOCOLATE OATMEAL NO BAKE COOKIES

CONTRIBUTOR'S NOTE: This made me eighteen cookies; I used two spoonfuls per cookie
and then put them in the fridge so they would set up faster.
Two cups sugar

One-half cup milk
One stick margarine
Four tablepsoons cocoa powder
Two teaspoons vanilla flavoring
Two and one-half cups quick cook or minute oats
- Pull out about eighteen inches of tin foil and put that on the counter where you can get
to it with the cookie batter. You may need to put a trivet (or potholder) down next to the
tin foil if you're not close to a burn free surface to set the pan on when you get to the drop
stage.
- Get a sturdy stock pot. Put the sugar, milk and margarine in the pan and put on low
heat. Stir until everything is liquid and mixed together. Turn heat up to medium high. Bring
mixture to a good rolling boil. Stir constantly for two minutes. Time this. You need to be
pretty close on the boiling time.
- Take the pan off the heat and immediately add cocoa, vanilla, peanut butter, and oats.
You'll want these measured ahead and ready to pour in. Stir well but quickly.
- Move to tin foil area. Use a spoon and drop clumps of the mixture on the tin foil. Leave a
little space between each cookie. You may need another samll sheet of tin foil to hold all
the cookies. Have the tin foil handy in case.
- It doesn't take long for the cookies to set (harden up). They are ready to eat as soon as
they can be lifted off the tin foil. Wait for them to cool before putting them in an air tight
container though.
SUPER RIDICULOUSLY EASY FUDGE
CONTRIBUTED BY: charpixpix19
CONTRIBUTOR'S NOTE: Enjoy the chocolaty goodness! My friends are mystifyed by my
ability to make fudge in my dorm... lol
Sixteen ounces/450 grams semisweet chocolate; basically about one bag -- milk
chocolate also works beautifully
One (fourteen ounce) can sweetened condensed milk
Two teaspoons/ten milliliters vanilla extract optional -- is also good with other extracts,
orange, peppermint, raspberry anyone?
You can also add a handful of nuts if that's what floats your boat
- First, pour the sweetened condensed milk into a largeish bowl, then add half the
chocolate chips.
- Microwave two to three minutes and stir, blending chocolate and milk, add the rest of
the chocolate and the vanilla and continue microwaving by two to three minute
increments until smooth.
- Throw in nuts if desired. Finally, pour into an 8x8 dish of some sort (I use the aluminum
ones you get at the store in my dorm) and refrigerate at least two hours or overnight.
APPLE POCKETS
CONTRIBUTED BY: ShakespeareFreak714
Three sweet apples -- peeled, cored and thinly sliced

Two tablespoons flour
Pinch of salt
One teaspoon apple pie spice
One tablespoon vanilla extract
One (fifteen ounce) package prepared, unbaked pie crust, thawed (or if you're
ambitious, make your own pie crust using your own recipe, it works just as well)
Milk
One egg, beaten

- In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla
extract until evenly coated.
- Separate the pie dough into small circles (about six inches in diameter).
- Lay pie dough circles flat on a lightly greased baking sheet. Pile apples on one side of
dough, leaving a one inch border. Brush border and opposite half side of dough with
milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold
over edges and pinch together to seal. Cut several small slits in the top of the pocket with
a sharp knife, then brush top with beaten egg.
- Bake in the preheated oven for forty minutes, or until flaky and golden brown. Serve
warm, or at room temperature.
CARROT COOKIES
CONTRIBUTED BY: amy__xo
One tablespoon margarine

Four tablespoons grated raw carrot
Six tablespoons self- raising flour (or plain flour with one-half teaspoon baking powder
added)
One tablespoon of water
- Cream the fat and the sugar together.

- Beat in the grated carrot.
- Fold in the flour. If mixture very dry then add a little water.
- Drop spoonfuls onto greased tray and press down just a little.
- Sprinkle tops with sugar and cook in an oven at 200ºC for about twenty mins.
SEVEN LAYER BARS


One cup butterscotch
One cup graham cracker crumbs
One fifteen-ounce can sweetened condensed milk
One cup sweetened coconut
One cup chopped nuts
One cup chocolate chips
- Preheat over to 350ºF

- Melt butter in nine by thirteen baking pan; sprinkle crumbs evenly over butter; tap sides
of pan to distribute crumbs; sprinkle on coconut, chocolate and butterscotch chips; pour
milk evenly over top; sprinkle on nuts and press lightly into pan; bake thirty minutes.
- Cool in pan; cut to whatever size fits your desires.
I also spray my measuring utensil that I am going to use to measure the peanut butter
and the corn syrup with cooking spray so that it comes out easier.
If I feel that I need to make the bars a little on the healthy side I add a three-fourths cup
of chopped dried fruit such as cherries, apricots, peaches, cranberries, raisin, etc. The
same is true of adding chopped nuts of any kind if you don’t use chunky peanut butter.
MELTING CHOCOLATE CAKES
CONTRIBUTED BY: SR
200 grams of dark chocolate.

Twenty-five grams of soft butter
100 grams of brown sugar
Three eggs
Twenty-five grams flour
- Start the oven up at 200ºC.

- Melt the chocolate, either in the microwave or over boiling water, doesn't matter much
as long as it melts.
- Mix the sugar and the butter together, then once it's mixed add the three eggs to the
mixture one by one and mix it up. Add the flour to the mixture and maybe a pinch of salt.
- Lastly you add the metled chocolate ot the mixture. Stir well!
- Now either you can grabs a spoon and eat the mixture, but that would let the cupcake
cups go to waste, so you divide the mixture over as many cupcakes cups as you can
(generally one batch will consist of 9 cupcakes shapes, not sure about muffin shapes but
I'd assume six).
- Put them in the oven and let them bake for about ten to fifteen minutes. Don't bake 'em
for too long because you want the inside to be squishy and melty!
- Take out of the oven and eat directly. You can leave them to cool off but really, they're
best when they're still warm and gooey inside. Yummy with some ice cream or just plain
with some tea/coffee.
CHOCOLATE DANGO MOCHI

CONTRIBUTED BY: Hatching Phoenix
Three-fourths cup mochiko, or sweet rice flower. This should be readily available at an
Asian market or in the Asian section of your local supermarket.
Two tablespoons cocoa powder
Two teaspoons granulated sugar
One-half cup water
Six inch bamboo skewers
- Boil some water in a medium-sized saucepan

- Combine the mochiko, cocoa, and sugar in a mixing bowl.
- Add one-half cup of cold water SLOWLY. It your mixture is still too powdery, add an
additional tablespoon, but your mixture shouldn't be too wet.
- Shape the dough into balls roughly one inch or smaller in diameter. Set them gently into
the boiling water. Stir gently to prevent sticking to the bottom of the pan.
- Boil your mochi until the balls float to the surface. Allow to cook for an additional two
minutes.
- Drain your mochi and allow to stand for some time to cool.
- Serve three to four balls on a skewer. Dust with extra cocoa powder, flour, or powdered
sugar if desired. Makes about twenty pieces.
BAKE WHILE YOU SLEEP COOKIES
Two egg whites

Dash of salt
Three-fourths cup sugar
This is where you customize this to your taste:
One cup chocolate, butterscotch, or peanut butter chips. (We also have used a cup of a
favorite cereal instead)
One cup of coconut (optional)
One cup of chopped nuts (optional)
Add what you like. Keep the cups as your measurement.
- Using electric mixer, beat egg whites until stiff. Add sugar gradually until mixture forms
stiff peaks. Add salt and vanilla. Fold in chips and nuts. Drop by teaspoons onto a well
greased cookie sheet. (This recipe was before parchment paper)
- Preheat oven to 350º. Put cookies into the oven and TURN OFF THE HEAT. Leave in the
oven overnight or for at least six hours. DO NOT OPEN THE OVEN DOOR until the time is up.
LEMON GINGERSNAP PUDDING

CONTRIBUTED BY: Stravos
One large container of plain yogurt

One good sized bag of ginger snap cookies
One tub lemonade Crystal Lite
- Mix the tub of Crystal Lite with the yogurt

- In a one to one-half quart baking dish, smear just enough of the mixture on the sides
and bottom (this will make the first layer of ginger snaps stick).
- Line the bottom and sides of dish with ginger snaps
- Add layer of yogurt, alternating ginger snaps and yogurt until all ingredients are used up
- Chill for at least an hour
BLACK BOTTOM CUPCAKES
CONTRIBUTED BY: sarasek
One eight ounce package cream cheese, softened

One egg
One-third cup white sugar
One cup miniature semisweet chocolate chips
One cup white sugar
One-fourth cup unsweetened cocoa powder
One cup water
One-third cup vegetable oil
One tablespoon cider vinegar
- Preheat oven to 350ºF (175ºC). Line muffin tins with paper cups or lightly spray with non-
stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, one-third cup sugar and one-eighth
teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, one cup sugar, cocoa, baking soda and one-
half teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla.
Stir together until well blended. Fill muffin tins one-third full with the batter and top with a
dollop of the cream cheese mixture.
- Bake in preheated oven for twenty-five to thirty minutes.
FRUIT AND NUT BARK

Twelve ounces bittersweet chocolate chips (two cups)

Two-thirds cup mixed toasted nuts
Two-thirds cup mixed dried fruit
Six quarter-size rounds crystallized ginger, thinly sliced
One-eighth teaspoon kosher salt
- Line small baking sheet with foil.

- Thinly slice the ginger and set aside.
- Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until
melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to
thickness of scant one-fourth inch. Scatter nuts and dried fruit over chocolate. Sprinkle
with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about thirty minutes.
Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.
I like to use a mixture of nuts, like walnuts, pistachios, pecans, hickory nuts, etc.
If you are going to use dried that comes in large pieces like apples, figs, peaches, pears,
apricots, mangos, pineapple, etc., cut this fruit into bite sized pieces.
COTTAGE CHEESE CONES
CONTRIBUTED BY: Artemis
Cottage cheese
Soft (ice cream) cones
- Scoop the cottage cheese into the soft (ice cream) cones, and enjoy! =D
- It feels like eating ice cream, except it doesn't melt and cottage cheese is chewy (and
a lot healthier as well)!
And maybe you can mix fruit yogurt and/or cut-up fruit with the cottage cheese before
scooping it into the soft (ice cream) cones, but I haven't tried that yet =p
PEANUT BUTTER S'MORES BARS

CONTRIBUTED BY: Creativemess1995
Fourteen HONEY MAID Honey Grahams, broken crosswise in half (twenty-eight squares)
Three-fourths cup (One and one-half sticks) margarine or butter, softened
One-half cup crunchy peanut butter
One-half cup semi-sweet chocolate chips
One can (fourteen ounces) sweetened condensed milk
Three cups JET-PUFFED Miniature Marshmallows Make It
- Preheat oven to 375°F. Place grahams in food processor container; cover. Process until
coarse crumbs form. Add margarine and peanut butter; cover. Process until well
blended.
- Place graham mixture in 13x9-inch glass baking dish; press firmly onto bottom of dish to
form crust. Sprinkle with chocolate chips; drizzle evenly with condensed milk, spreading
gently to cover chips, if necessary. (Small holes will fill in as dessert bakes.)
- Bake twenty-seven to thirty minutes or until top is bubbly all over. Cool completely on
wire rack. Before serving, sprinkle evenly with marshmallows.
- Broil three to four inches from heat, one to two min. or until marshmallows are puffed
and lightly browned.
- Let stand one minute before cutting into twenty-four bars to serve.
- Store in tightly covered container at room temperature.
MOM'S OATMEAL COOKIES
One-third cup dried apricots

One-third cup shelled pistachios
Three-fourths cup flour
One-eighth teaspoon cinnamon
Three-fourths cup brown sugar
One-fourth cup sugar
One-fourth teaspoon vanilla
One egg
One and one-half cup oatmeal (not quick-cooking)
One-third cup dried tart cherries

- Line two baking sheets with parchments and set aside.
- Chop the apricots into bite sized pieces, about a quarter inch size, and set aside.
- Coarsely chop the Pistachios and set aside. DO NOT USE RED DYED PISTACHIOS
- Sift together the flour, baking soda, salt, and cinnamon and set aside/
- Cream the butter and sugars in a large bowl with an electric mixer until fluffy, then beat
in vanilla and egg and beat until combined well.
- Reduce the speed of the mixer to low and add the sifted dry ingredients and beat until
just combined. Fold in oats, apricots, and pistachios until uniform.
- Drop rounded tablespoons of dough onto the lined baking sheets. Bake cookies until
golden brown, sixteen to eighteen minutes for crisp cookies. Transfer cookies to a rack to
cool.
- If you want to make them fancy you can dip the cooled cookies into a ganache made
by melting a cup of chocolate chips (I prefer semisweet chocolate) in a half of cream
over low heat. and then set them on wax paper until the ganache sets.
STUFFED DATES
One package pitted dried dates

Peanut butter
Confectioner's sugar
- Cut dates open and use knife to fill with peanut butter, then close back up.
- Roll in confectioner's sugar before serving. (I cheat and dump some of the sugar in a
baggie, toss the dates in and then shake the bag after sealing it securely.) These keep for
a while in a sealed bag in the refrigerator.
CHEZ PANISSE GINGERSNAPS
CONTRIBUTED BY: wcmckim
Eight ounces (220 grams) salted butter

One and one-fourth cups, plus two tablespoons (280 grams) sugar
One-half teaspoon vanilla extract/paste
Two small eggs or one and one-half large eggs
One-third cup (114 grams) molasses
Three cups (360 grams) all-purpose flour
Two and one-half teaspoons baking soda
Two and one-half teaspoons cinnamon
Two and one-half teaspoons ground ginger
One-eighth teaspoon ground black pepper
- Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs,
and beat again. Add molasses and beat until well incorporated.
- Sift together the dry ingredients and add into the mixture. Mix until it all just comes
together. Line a nine inch by five inch (twenty-two by twelve centimeters) loaf pan with
plastic wrap, so that some hangs over the sides. Press the dough into the bottom of the
pan, pack it tightly, and try to make the top as level as possible. Cover the dough with
the plastic overhangs. Freeze until very firm, preferably overnight.
- Preheat the oven to 180°C (360°F) and line a cookie sheet with parchment paper.
- Remove dough from the pan and unwrap from one side. Slice the "brick" into very thin
slices, no more than one-tenths of an inch (two millimeters). Place the slices on the
cookie sheet (give them a little room, they will expand) and bake for twelve to fifteen
minutes, until the edges turn brown to dark brown (depending on how cooked and crispy
you like them). Turn out on a rack to cool completely.
SIMPLE APPLE PIE CAKE

CONTRIBUTED BY: FantasysDreamAurora
CONTRIBUTOR'S NOTE: All this is done by eye, my mom and I don't measure and we don't
even know what temp. the oven is :P But don't worry, this cake is rather foolproof.
One cup flour

One cup sugar
Three eggs
A little baking soda
Apples, as many as you want.
Bread crumbs (optional, really.)
- Mix the flour, sugar, egg, and soda together. I find a blender or food processor very
useful. You should get a thick, but pourable liquid. Slice the apples as thin or thick as you
want.
- Coat the inside of a round (or square) pan with butter or some cooking spray, then add
a handful of breadcrumbs and shake around til all sides are covered with breadcrumbs.
Next, layer the apple slices at the bottom. Cover with the earlier sugar-egg-flour thing.
Bake about forty to fifty minutes at 350 to 375ºF.
Variations; peaches, pears, strawberries, any fruit your heart desires. Or combine a few!
UNBAKED COOKIES
CONTRIBUTED BY: Kyronae
Two cups sugar

One-half cup milk
One-half cup butter
Three tablespoons cocoa
Three cups oatmeal
- In saucepan, combine the sugar, milk, butter, and cocoa; boil, while stirring, for one
minute. Remove from heat and beat in oatmeal, peanut butter and vanilla.
- Drop mixture on wax paper and let cool. Insta-cookies. :D
BACON, CHOCOLATE AND MACADAMIA COOKIES

CONTRIBUTED BY: theravensclaw
Three-fourths cup butter(It has been suggested that using one full cup of butter works
best due to cookie dough dryness)
One and one-third cup packed sugar
Four tablespoons maple syrup
One-half teaspoon vanilla extract or cinnamon
One egg (It has been suggested that using 2 eggs works best due to cookie dough
dryness)
Two and one-half cups self raising flour
One cup white chocolate chips
One cup macadamia nuts chopped
BACON: (I use pre diced bacon but go ahead and dice your own if you want) One small
pack is enough but for extra baconny goodness you can use up to two cups.
- Preheat oven to 350ºF/ 180ºC.

- Firstly you want to cook your bacon. Fry in a pan and dont drain it after cooking (gross I
know) add the bacon fat in the pan to the wet ingredients or when you add the bacon for
a better bacony flavour.
- Beat together the butter, sugar, syrup and eggs until creamy. In another bowl, sift
together the dry ingredients. Add the dry ingredients to the butter mixture and stir
together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of
flour.
- Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a
sheet of waxed paper and refrigerate at least an hour.
- Remove dough from fridge, pinch off one and one-half inch pieces of dough and roll
into balls. Set dough balls about two inches apart on an ungreased cookie sheet. Flatten
dough balls slightly with your fingers in the center.
- Bake cookies for about ten minutes, or until the dough starts to turn golden brown. Allow
cookies to cool on a cooling rack.
- Glaze them with a little more maple syrup.
CHOCOLATE ORANGE RAISIN CAKE WITH CHOCOLATE GLAZE
FOR THE CAKE:

Two tablespoons raisins, chopped
One tablespoon Grand Marnier
One-fourth brown sugar
Three tablespoons vegetable oil
One egg, lightly beaten
Two tablespoons milk
One-half teaspoon baking powder
FOR THE GLAZE:

One-third cup cream
One tablespoon butter, diced
Two ounces semisweet chocolate chips
THE CAKE:
- Line the bottoms of two one-cup microwave-safe ramekins with wax paper and fasten a
wax paper collar two inches high around each ramekin.
- In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and
microwave the mixture at high power (100%) for one minute. In a bowl whisk together the
brown sugar and the oil and whisk in the egg, the milk, the flour, the cocoa powder, the
cinnamon, the baking soda, and the salt.
- Stir in the raisin mixture, combine the batter well, and divide it between the ramekins.
Microwave the cakes at medium power (50%) for two minutes.
- Let the cakes stand on a rack for five minutes. Run a thin knife around the edges of the
ramekins, invert the cakes onto the rack, removing the wax paper carefully, and let them
cool slightly.
THE GLAZE:
- In a one pint microwave-safe glass measure combine the cream, the butter, the
chocolate, and a pinch of salt, microwave the mixture at high power (100%) for one
minute, or until the cream comes to a boil, and stir it until it is smooth.
- Set the rack with the cakes over a baking sheet and pour the glaze over the cakes,
spreading it as necessary to coat the tops and sides.
NO-BAKE COOKIES
CONTRIBUTED BY: BellaWild
EQUAL PARTS
Oatmeal
Peanut Butter
A sprinkle of sugar
Cocoa Powder (add to taste)
- Roll together and...voila!

ARLO'S CHOCOLATE CHIP COOKIES
Two cups oatmeal

One and three-fourths cups flour
One cup brown sugar
One-half cup sugar
Two eggs
One cup chopped walnuts
Two cups chocolate chips (a twelve ounce bag)

- Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.
Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix
in dry ingredients. Mix in walnuts and chocolate chips.
- Form a ball of two tablespoons of the ough into ball and place on a parchment lined
baking sheet and flatten slightly. Bake until edges are golden brown, about twelve
minutes.
- Cool on sheets five minutes. Transfer to racks; cool completely.
VEGETABLE COOKIES
CONTRIBUTED BY: SR
CONTRIBUTOR'S NOTE: For the more healthy snack! Takes about 20 minutes to make also.
Can make quite a few of these as they're good both warm and cold.
Lovely to eat with a fresh yogurt dip, plain ol' mayonnaise or just as they are.
EDITOR'S NOTE: Does this go in dessert? Does it not? I don't know, I never thought about
this before. </sherrishepherd>
Two tablespoons of oil

400 grams mixed vegetables of your choosing. chopped up in chunks. Can be any type
of vegetables you like as long as it's stir-fryable. Frozen pre-fab bags of vegetables from
the supermarket work too!
150 grams of flour
Two large eggs.
- Start the oven at 200ºC.

- Heat up the oil in a stir frying pan (or similar pan) and bake the vegetables in it for about
five minutes. Season with salt and pepper (and other herbs) to your liking. Turn the fire
down/off!
- Sprinkle the flour over the vegetables so it's evenly spread out. Add the eggs to the
mixtures and mix it.
- If at this point you think it might be a bit too dry you can add in a bit of water (or milk or
cream if you prefer the softer taste) to get it nice and pasty so it'll stick together.
Scoop piles of the vegetable mixture onto the ovenplate at some distance from
eachother. You can make eight to ten cookies from one batch.
- Put them into the oven and let them bake for about fifteen to twenty minutes.
PEANUT BUTTER COOKIES
CONTRIBUTED BY: Shark13

One cup sugar
One egg
- Mix everything together.

- Form little balls and make a crisscross pattern using a fork.
- Cook them at about 375ºF, for ten to twelve minutes.
- Enjoy! :)
SPICY BOURBON PECANS

CONTRIBUTED BY: wcmckim
EDITOR'S NOTE: *doesn't know if this would be considered a dessert either*
One pound pecan halves

One-half cup bourbon
One-half cup sugar
One-half cup angostura bitters
One tablespoon Worcersteshire sauce
One tablespoon corn oil
One-half teaspoon cayenne pepper
One-fourth teaspoon freshly ground black pepper
One teaspoon cumin

- Fill saucepan with water and bring to a boil. Drop pecans in and cook for one minute;
drain and set aside.
- Pour bourbon into small saucepan and bring to a boil. Boil steadily until three
tablespoons remain.
- Combine bourbon and sugar. Add bitters, Worcesteshire sauce and corn oil; stir in
pecans. Mix throughly. Let nuts sit for 10 minutes.
- Spread on jelly roll pan. Bake in 325º oven for thirty-five minutes, or until liquid is
absorbed. Toss pecans with cayenne, salt, pepper and cumin; mix well. Return to baking
sheet and let stand until cool and dry.
- Store in tightly covered container for up to several days.
COCONUT MACAROON PIE
One unbaked nine inch pie or eleven inch tart crumb crust
One-half cup melted butter
Two cups flaked coconut
One-half cup coconut cream (Coco Lopez)
One one-half cups sugar
Two eggs
One-fourth cup cream
Three-fourths cup chocolate chips

- Combine melted butter, coconut, salt, coconut cream, flour, sugar, and slightly beaten
eggs. Pour filling into crust and bake for 45 minutes, or until golden brown. Cool.
- Once the pie/tart is cool, make a ganache by heating the cream and chocolate over
low heat until the chocolate is completely melted. Drizzle the ganache over the pie/tart.
- You can use an off the shelf crumb crust if you want to make this in a hurry. A store
bought plain pie crust will also work, it is just a matter of taste.
(CRUMB CRUST RECIPE, CONTRIBUTED BY: lrparks
One and three-fourths cups finely ground crackers or cookies crumbs

Six tablespoons unsalted butter, melted
One-third cup sugar
- Stir together crust ingredients and press onto bottom and up side of a buttered and
floured nine inch pie plate or eleven inch tart pan. Use immediately or chill up to two
hours before use for an unbaked filling.
This recipe works with graham crackers, wafer cookies, and shortbread cookies. If you
are going to use filled sandwich cookie like Oreos® or Nutter Butters® scrape off the filling
before you grind them.
For the above recipe I like to use Keebler® Pecan Sandies®. I use only one and one-third
cup of cookies and two-thirds cup of finely chopped pecans and follow the directions.
The appearance of something that comes out of a fluted tart pan with a removable
bottom looks better to the eye and more professional than a regular pie. The thing to
remember is that an eleven inch tart pan uses the same amount of material as a nine
inch pie pan.)
BAKED APPLES
Apples
Brown sugar
Butter/margarine
Raisins(optional)
Cinnamon
- Core an apple and place it on a square of aluminum foil. Fill the hole with raisins, brown
sugar, and a dash of cinnamon. Wrap foil around it and bake for ten minutes or until hot.
Great for a quick dessert or snack!
(ALTERNATIVE RECIPE, CONTRIBUTED BY: sas_essay
One apple
Butter
Cinamon
Sugar
- Core your apple so it is in slices.

- Cover all of your slices with sugar, butter and cinamon.
- Put your apple back together so it is in the same shape it was originally in.
- Put in oven for ten minutes on a medium heat. [I don't ever use an exact heat.])
EASY CHOCOLATE SAUCE:

CONTRIBUTED BY: SaintJoi
Three squares dark chocolate (NOT baker's chocolate. Just like a nice 85% dark Lindt bar
or something. Special Dark works too)
One-fourths tablespoon butter
Creme fraiche
Powdered sugar
- Melt the butter, add chocolate. Heat until melted (stovetop or microwave, either one is
fine).
- Add a little powdered sugar, to taste.
- Stir in a dollop of creme fraiche, and use to top ice cream.
Makes store brand ice cream taste like a million bucks, and only takes two minutes to
make in the microwave!
PINA COLADA PIE
CRUST
One (seven-ounce jar) roasted macadamia nuts
Three-fourths cup sweetened shredded coconut
Three tablespoons brown sugar
One tablespoon butter, melted
FILLING
One and one-half pints pineapple sorbet, softened
One cup sweetened cream of coconut
Four teaspoons dark rum
One-half teaspoon imitation coconut extract
Three-fourths cup sweetened shredded coconut, packed
Two pints vanilla frozen yogurt, softened
One-half large pineapple, trimmed, cored, thinly sliced
Toasted sweetened shredded coconut
FOR CRUST:
- Preheat oven to 350°F. Spray a ten inch pie pan with Pam.
- Finely chop nuts, coconut and brown sugar in processor. Add butter and blend until
moist crumbs form.
- Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze
ten minutes.
- Bake crust until golden brown, about fifteen minutes.
- Freeze twenty minutes.
FOR FILLING:
- Spread sorbet in crust; smooth top. Place in freezer.
- Boil cream of coconut in heavy small saucepan over medium-high heat until reduced
to three-fourths cup, stirring frequently, about seven minutes.
- Pour into large bowl. Mix in rum and extract, then three-fourths cup coconut. Cool
slightly.
- Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm,
stirring occasionally, about one hour.
- Spoon filling over sorbet in pie dish, mounding slightly.
- Cover and freeze overnight. (Can be prepared two weeks ahead.)
- Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut.
BANANA BOAT
One banana
A handful of chocolate chips
As many marshmallows as you want (Jet puffed or mini.)
- Slice a slit into the banana with the peel still on so it has a cut down the middle the long
way.
- Stuff your chocolate chips and marshmallows into the slit.
- What you normally do camping is wrap it in tinfoil and put it in the fire, but I think NOT
camping, you would put it in the microwave for a minute without foil.
(Foil in microwave=bad)
CHEAP AND EASY (FAKE) PEACH COBBLER
CONTRIBUTED BY: verticalchaos
Two sixteen ounce cans of sliced peaches (DO NOT DRAIN)

One box yellow cake mix
One stick butter/margarine
- Empty the peaches and juice into a pan (can be 9x9 or 9x13...I usually use 9x13)
- Pour the dry cake mix relatively evenly over the peaches and juice
- Slice the butter/margarine into pats and put them on top of the cake mix, spread evenly
- Bake at 350ºf until the butter is melted and the top is browned – I think it's about twenty
minutes, but it could be thirty.
Serve!
I especially love it with a scoop of vanilla ice cream on top to melt in.
SPECULAAS
(AKA DUTCH SPICE COOKIES OR WINDMILL COOKIES)
CONTRIBUTED BY: Westwoods
CONTRIBUTOR'S NOTE: We've had these cookies every winter even since I can remember,
and they're still my favorite holiday treat.
One cup brown sugar

One cup sugar
One cup butter
Two eggs
One-half chopped walnuts (optional)
Three cups flour
One teaspoon salt
One-fourth teaspoon cloves
One-half teaspoon cardamom
One-half nutmeg or allspice
One-half teaspoon baking sada
Two empty butter boxes (optional)
- Mix together brown sugar, sugar, softened butter and eggs.

- Mix flour, salt, cinn., cloves, cardamom, nutmeg, baking soda, and baking powder in
seperate bowl.
- Add the dry ingredients slowly in with the wet.
- Mix in the walnuts. and pack dough tightly into butter boxes (one batch makes about a
box and a half) if you don't have boxes, just wrap the dough in plastic wrap.
- Refrigerate over night.
- Slice into one-fourth inch thick slices and bake at 350ºF on a cookie sheet for about 8
minutes or until golden. I suggest making them in October and slicing a few off whenever
you want during November.
RAGGEDY ROBINS
CONTRIBUTED BY: writeratwork
Two cups granulated sugar

One-half cup cocoa
One-half cup milk
One-half cup (one stick) butter
Three cups oats
- Mix sugar, cocoa, milk and margarine in saucepan.

- Melt over medium heat and bring to a boil.
- Boil for ninety seconds (do NOT overcook!). Remove from heat.
- Add peanut butter, vanilla extract and oats. Mix well and drop onto wax paper to cool.
LEMON WHIPPER SNAPPERS

PRODUCED BY: Vanyahiril
One package lemon cake mix

Two cups Cool Whip
One large beaten egg
One-half cup powdered sugar (in separate bowl)

- Combine dry cake mix, cool whip, and beaten egg in large bowl. Stir until well mixed.
- Drop by teaspoon into bowl of powdered sugar and roll.
- Place coated cookies drops on greased cookie sheet.
- Bake for ten minutes, let cool on sheets for two minutes, and remove to wire rack.
HOMEMADE PEACH PIE

CONTRIBUTED BY: hpcraze52
CRUST:
About four? cups flour
A little salt
Crisco vegtable shortening
Water
- Put flour and salt in BIG mixing bowl. If you use a small one, you're going to end up
losing half the flour... or I do anyway.
- Add shortening a little at a time until the flour forms into crumbles.
- Add water a little at a time until pie dough sticks together and forms a ball that doesn't
crumble when you break it up. If it becomes slimey feeling, you've put too much water in
it. Just add a little more flour and it'll be alright, though.
- Roll
This should make enough for a nine inch pie plate. Sorry if it was vague, but when my
grandma taught me how to make it she used measurements like "About that much
*pointing to a bowl*". Also note that the more you mess with this stuff, the harder it gets to
work with. Just play around with it, pie dough takes practice.
FILLING
Two sixteen ounce cans sliced peaches in heavy syrup (you may need three depending
on how deep your pie plate is)
One-half cup sugar
Two tablespoons butter (I use margarine)
Two tablespoons flour
One tablespoon lemon juice
Pinch of salt
- Drain peaches, reserving one-third cup of the syrup.

- Mix together sugar, flour, cinnamon, and a pinch of salt
- Add resevered syrup and cook over medium heat while stirring constantly until mixture
becomes thick and bubbly.
- Add butter, lemon juice, and peaches. Remove from heat to allow to cool.
This makes enough for one nine inch pie.
- Bake pies at 425ºF for thirty to thirty-five minutes.
APPLE CRISP
CONTRIBUTED BY: Gymfan15
CONTRIBUTOR'S NOTE: No exact measurements; sorry. You'll have to eyeball it, but don't
worry; it's VERY hard to ruin this!
As many apples as you need for the size crisp you want (I used maybe twenty or more
small to medium sized apples for a six by nine or something similar)
Sugar (between a cup and two cups)
Brown sugar (one-half cup)
Cinnamon (tablespoon?)
Flour (Between a cup and two cups; depends on how much crust you like)
Cold butter (around a stick to a stick and a half)
- Cut up the apples any way you like; I prefer chunks. Mix the cut apples with sugar,
brown sugar, and cinnamon to taste. If your apples are very tart, add plenty of sugar. Put
in your baking dish.
- In a separate bowl, add your flour, and some sugar and cinnamon (a tablespoon or so
of both sugars, and a few dashes of spice). Take out your stick of COLD butter, and with
your fingers or with a pastry cutter, work the butter into the dry ingredients until you have
a bunch of crumbs. If yours ends up too dough-y, add a little more flour and break it up.
We want pretty big crumbs; like strudel.
- When your satisfied with the consistency and amount, sprinkle the crumbs over the
apples. Cover the dish with foil and place in a pre-heated oven at 350ºF for thirty minutes.
After that, take the foil off and check the crisp. Check and see if it's done; the apples
should not be firm. After that, you can cook it until the topping is nice and brown, or until
the apples are cooked to your liking. When it's done, take it out and let it cool, and top
the whole thing off with a nice sprinkle of powdered sugar. It's best eaten warm with
whipped cream, Cool-Whip or vanilla ice cream!
PEANUT BUTTER COOKIES
CONTRIBUTED BY: AmayaKatana
EDITOR'S NOTE: This actually was posted last year, but it got lost in the shuffle and I didn't
get a chance to add it. I'm sorry!
One-half cup butter

Three-fourths cup peanut butter
One and one-fourth cups firmly packed brown sugar
One egg
Two tablespoons milk
Three-fourths teaspoon baking soda
Two cups flour
Two tablespoons granulated sugar
- Preheat the oven to 350ºF.

- Place the butter, peanut butter, and brown sugar in a large bowl and mix with an
electric mixer on medium speed for two minutes, or until completely combined.
- Add the egg and milk and mix on medium speed for two minutes, or until light a fluffy.
- Add the baking soda and mix for thirty seconds.
- Add the flour and mixed until completely incorporated.
- Place the granulated sugar in a small bowl.
- Drop teaspoonfuls of the dough onto an ungreased baking sheets at least two inches
apart.
- Dip a fork into the cookie dough to make it sticky.
- Dip the fork in the sugar and press down twice on each cookie in a crisscross pattern,
dipping the fork in the sugar after each press.
- Bake the cookies for seven to ten minutes, or until they are lightly browned on the
edges.
DELICIOUS FANCY BARS

Four cups graham crackers, crushed

One cup butter, melted
One-third cup sugar
One and one-half bags semisweet chocolate chips (three cups)
One bag butterscotch chips (two cups)
Three and a half cups flaked coconut
One and one-half cups pecans or walnuts, chopped
Two cups sweetened condensed milk
- Mix the first three ingredients together in a medium bowl and then spread into a nine by
thirteen inch pan. Spread the remaining ingredients over the top in the order they appear
in the recipe above.
- Top with the two cans of sweetened condensed milk poured evenly over the top. Bake
at 350º for thirty minutes. Cool before cutting.
GOOEY BUTTER COOKIES
CONTRIBUTOR'S NOTE: I know, I know...I hear that they sound disgusting all the time.
However, they are anything but! Gooey Butter cakes/cookies are a tradition here in St.
Louis, and I made sure that I learned how to make some mean gooey butter cookies as
soon as I moved to STL. I get praised all of the time for them and they're usually gone
before I even get to try one. :(
One package (eight ounces) of cream cheese

One-half cup of butter (softened)
One egg
One-fourth teaspoon vanilla extract
One package (eighteen and a half ounces) of yellow butter cake mix (or just yellow
cake mix; but yellow butter works the best!)
One cup powdered sugar (placed in a separate, small bowl)
DIRECTIONS
Preheat oven to 350ºF (175ºC.) In a medium sized bowl, mix together the cream cheese
and butter until blended well (this part always takes a while and your arm WILL start to
hurt; but keep at it!)
- Stir in the vanilla extract and add the egg in; don't get discouraged if your dough
becomes mushy and lumpy...everything will be okay! Just keep stirring!
- Add in the yellow butter cake mix. After mixing the cake mix in, your dough will start to
look more like, well, dough. Keep stirring until well blended.
- Take pieces of dough and roll them into one inch balls. Place them in the bowl of
powdered sugar and roll them around in it until they are fully coated with the powdered
sugar.
- After coating in powdered sugar, place the dough balls about an inch apart on an
ungreased cookie sheet. Bake for ten to thirteen minutes (I usually go about ten minutes
and thirty seconds; that seems to be the 'perfect' amount of time in the oven.)
- When finished, remove from oven and let cool for about ten minutes. After they've
cooled, I generally take the extra powdered sugar and sprinkle it over the cookies one
last time. And then you're finished!
CHOCOLATE CHIP PUMPKIN MUFFINS
CONTRIBUTED BY: simplywriting
These are great for a quick pick me up anytime of day or night. Pair with a nice warm
cup of coffee or tea and you have the perfect NaNo food!
One aond one-half cups all-purpose flour

One-half cup sugar
Two teaspoons baking powder
One-half teaspoon cinnamon
One cup milk
One-half cup canned pumpkin
One-fourth stick butter, melted.
One medium sized egg
Six ounces semisweet chocolate chips
One-fourth cup nuts, finely chopped (optional)
- Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder,
cinnamon, and salt. In the center, form a well.
- In another bowl, combine the milk, canned pumpkin, butter and egg; Mix well. Pour into
the center well of the flour mixture.
- Add the chocolate chips and mix until entire mixture is moist. Spoon the mixture into
greased muffin pans (or use muffin papers), filling about three-fourths full.
- If you want the nuts, sprinkle one teaspoon of chopped nuts over each muffin.
- Bake for twenty minutes at 400ºF. Remove from oven and allow to cool for five minutes.
- Remove muffins from pan and allow to cool on wire racks. Makes twelve deliciously
moist muffins.
CHEESECAKE TOAST
Bread (being a broke student, I use Asda Smartprice, but a farmhouse variety would
probably work better)
Cream cheese (I like Philadelphia Light)
Raspberry jam
- Toast the bread till it is nicely golden-brown.

- Spread cream cheese on it, thickly.
- Spread a thin layer of jam.
- Enjoy the way in which it tastes of raspberry cheesecake.
- Continue writing.
DUMP CAKE
CONTRIBUTED BY: KristynMarie
One box yellow cake mix

One stick (one-half cup) margarine
One can (twenty ounces) crushed pineapple
One can pie filling (cherry, apple, or blueberry)
One-half cup chopped walnuts or pecans

- Mix undrained pineapple and pie filling in the bottom of a nine inch by thirteen inch
baking dish.
- Sprinkle dry cake mix over the mixture.
- Dot with pats of butter. Top with chopped nuts.
- Bake forty-five minutes to one hour.
- Cool in dish. Serve with vanilla ice cream or cool whip!
SUPER AMAZING CARROT-APPLESAUCE SPICE CAKE

- In large bowl, mix:

One cup freshly grated carrots
One cup unsweetened applesauce (if sweetened is all you have, cut a bit of the sugar
out)
One-third cup vegetable oil
One tablespoon vanilla extract
One teaspoon almond extract (if you have it/like it)
- Sift together and add to wet mixture:

One and one-half cups flour
One cup sugar
Spices to taste (about two to four teaspoons)
- Bake thirty-five to fifty minutes in greased thirteen inch by nine inch pan.
Freshly grated carrots give the cake a richer texture, but if you want to buy the
preshredded ones to save time (it saves about six minutes) go ahead, I just wouldn't
suggest it.
Spices I enjoy in my cake are: Nutmeg, clove, cinnamon and black pepper.
Baking time will most likely vary upon your oven and how cooked you like your cakes.
PIONEER WOMAN'S INCREDIBLE APPLE DUMPLINGS
CONTRIBUTED BY: BirdWhisperer
Two Granny Smith apples (any kind of apple works really)

Two cans crescent rolls
Two sticks butter
One teaspoons vanilla
Cinnamon
One can of Mountain Dew
- Peel and core apples. Cut apples into eight slices each.
- Roll each apple slice in a crescent roll. Place in a nine inch by thirteen inch buttered
pan.
- Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples.
- Pour Mountain Dew all over the dumplings and around the edges of the pan.
- Sprinkle with cinnamon and bake at 350ºF for forty minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
DOUBLE CHOCOLATE MINT COOKIES

CONTRIBUTED BY: Lora_Hex
One cup (two sticks) butter, softened (if you fear for your cholesterol levels, use half a cup
of butter and half a cup of shortening)
One and one-half cups white sugar
Two eggs
Two teaspoons vanilla extract
Two cups all-purpose flour
Two-thirds cup cocoa powder
Three-fourths teaspoon baking soda
One-fourth salt
One bag of Andes mints (found in most cooking aisles. if not, it takes about two
packages of the regular kind, you just have to chop them up. Also, any other mint will do,
but andes are my favorite)
- Preheat oven to 350ºF (175ºC).

- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the
flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
- Mix in the chocolate chips and mint chips. Drop by rounded teaspoonfuls onto
ungreased cookie sheets.
- Bake for eight to ten minutes in the preheated oven, or just until set. Cool slightly on the
cookie sheets before transferring to wire racks to cool completely.
LAMINGTONS
CONTRIBUTOR'S NOTE: These chocolatey, coconuty, spongey things of delight are
excellent rewards for word count achievements. Surprisingly, they are not overly sweet
and taste like their own thing, not much like sponge cake (which I don't like), shredded
coconut, and chocolate icing.
Sponge cake (eight inches by eight inches preferably)

Four cups powdered sugar
One-thirds cup cocoa powder
Three tablespoons unsalted butter (optional)
One-half cup milk (soymilk works fine if you're vegan)
Two cups of shredded coconut
- Cut the sponge cake into two inch squares and chill them. While they're in the
refrigerator, write.
- Heat the butter, if you are using it, in a small bowl in the microwave until it has melted.
- Mix powdered sugar, cocoa powder, butter, and milk until the mixture is smooth.
- This is messy, so do it over newspaper or some such. Take a square and dip each side
in the icing so that it is covered
completely. Put it on wax paper, repeat.
- When all squares of cake are iced, put the shredded coconut in a bowl and cover each
square in it. Ideally, you should cover it so thoroughly that you will be able to hold them
without getting your hands messier.
- Chill the lamingtons in the refrigerator. I suggest putting them in a tupperware container
separated by layers of aluminum foil or wax paper. (Lay some down at the bottom, put
foil over, lay some down over those, put foil over, repeat until all lamingtons are stored.)
They will keep for about two weeks like this and should last you that long, unless you
gobble them all down right away.
NO-BAKE PUMPKIN CHEESECAKE

CONTRIBUTED BY: KristynMarie
One can (fifteen ounces) pumpkin

One bar (eight ounces) cream cheese (softened)
One-half cup. sugar
One-half teaspoon pumpkin pie spice
One and one-half cups Cool Whip
One graham cracker crust
- Mix pumpkin, softened cream cheese, sugar and pumpkin pie spice with an electric
mixer until completely smooth.
- Add cool whip with a mixing spoon until completely mixed, the mixture will be a
pumpkin-gold color.
- Pour into graham cracker crust and refrigerate one hour, or until set up.
The pumpkin cheese cake is more like a cream pie, but it's delicious. Both recipes are
really quick and easy! Sugar always helps me keep the brain working during
NaNoWriMo!
Enjoy!
PINEAPPLE ANGEL FOOD SPONGE CAKE THING
One box of angel food cake mix

One (twenty ounces) can of crushed pineapples.
- Make the angel food cake as directed on the box, and pour it into a greased, nine inch
by thirteen inch pan.
- Pour in the pinapples, then fold it into the cake mix with a spatula or spoon. Bake at 350º
F (175ºC) for twenty-five minutes or until golden brown.
You can eat it plain or with whipped cream.
RICE PUDDING BANANA PARFAIT

-Boil:
Three-fourths cup rice
- Reduce heat to simmer and let sit fifteen-ish minutes
- Mix in:
Four cups milk
One-half cup sugar
- Let cook thirty to forty minutes over medium heat. Stirring frequently, especially toward
the end the cooking. Pudding is done when rice and milk look like porridge. Remove
from heat.
- Add:
One-half teaspoon vanilla extract
One-fourths teaspoon almond extract (if you have it)
- Spoon layers of pudding into large mug along with:

One banana, cut into pieces
- Sprinkle with cinnamon
FAKE CINNAMON BREAD

- Puff pastry or store bought pie crust, sprinkle with cinnamon sugar and bake for a few
minutes in a hot oven. It becomes crisp and really tasty.
THOSE CHOCOLATE HAZELNUT CRESCENT ROLL THINGS

A can or two or of crescent rolls.

A jar or two of Nutella, which is a chocolate hazelnut spread. It's very popular in Europe
but I can only find it at Aldi stores in this part of the US. (EDITOR'S NOTE: We shop at Aldi all
the time and I have never seen it; so it probably depends on your store.) You could
probably substitute it with other kinds of chocolate spreads if you had to, like chocolate
peanut butter or something.
- Roll out your crescent rolls and put a blob (about a tablespoon) of Nutella on it. Then roll
it back up, stick them on a pan and cook them for however long it says to cook the
crescent rolls. You can melt some more Nutellla in a bowl in the microwave and drizzle it
over the crescent rolls, eat them plain, or find something else you like with them.
DRINKS
LOCO HOT COCOA
CONTRIBUTED BY: DM
CONTRIBUTOR'S/EDITOR'S NOTE: This recipe is based off of the Loco Hot Cocoa which
appears in the Hannah Montana episodes "I Am Hannah, Hear Me Croak" and "When
You Wish You Were The Star". This recipe is not mine at all (but it is good!). If anything, it's
the fictional character Robbie Ray Stewart's recipe. XD DISNEY, PLEASE DON'T SUE ME.
Anyway, enjoy!
"I made you my famous Loco Hot Cocoa, with little marshmallows so you don't choke-o!
Choke-o! ...I'm gonna keep saying it until you laugh, choke-o!" - Robbie Ray Stewart,
Hannah Montana
One packet of instant hot chocolate mix with mini marshmallows

One can of Reddi-Wip Whipped Cream
One Pirouline Stick Wafer, to serve as stirring stick (AND NOMZ)
Cinnamon (to taste)
PINA COLADA
CONTRIBUTED BY: Shona
Two tablespoons white rum (optional, I don't recommend it for when you're trying to
focus. More of a celebratory addition at the end of November.)
One-fourth cup pineapple juice
One-fourth cup coconut cream/milk
One tablespoon white sugar
Two to three cubes of ice
BANANA SMOOTHIE
CONTRIBUTED BY: Saziikins
Cut up a banana and put it into a blender. Add milk, the amount depending on how
smooth you want it. You can also add vanilla ice cream which sweetens it and thickens
it. Blend together and drink. You can make it with strawberries too, and banana and
strawberries together. It's lovely and refreshing and good for you.
Enjoy!
MOCHA COFFEE
CONTIBUTED BY: Tower_Keeper
One cup instant coffee powder

Twelve envelopes instant cocoa mix
Four quarts hot water
1 quart milk
Cinnamon sticks and whipped topping
- Combine all ingredients except cinnamon and whipped topping in slow cooker. Stir
well. Cover and cook on HIGH for 4 hours. Stir well after 3 hours.
- Turn control know to LOW. Serve immediately or keep warm as desired. Serve in mugs
with cinnamon sticks and whipped topping.
Makes about 5 quarts.
BASIL LEMONADE
Simple Sugar Syrup

1 cup sugar
1 cup water
4 large basil leaves, washed and shredded
Lemonade
Ice
One cup lemon juice
Two to three cups water
- Place ingredients in a sauce pan and cook just until the sugar goes into solution
- Fill a large pitcher half way with ice, and combine lemon juice and water. Blend all
ingredients together. Taste and adjust for sweetness or tartness.
BLUEBERRY SMOOTHIE
One cup blueberries

Eight ounce fat-free artificially sweetened blueberry yogurt
Two teaspoons sugar or sugar subsitute equivalent
Three cups ice cubes
- Put blueberries and yogurt in a blender and blend until smooth. Add sugar or sugar
substitute and ice and blend until thick.
AN ORANGE CREAMSICLE MINUS THE STICK (AKA AN ORANGE SODA FLOAT)

CONTRIBUTED BY: DM
CONTRIBUTOR'S/EDITOR'S NOTE: Blame this one on my mom! It's all her fault! She got me
hooked on these when I was about six and I've loved them ever since. You can either stir
up the ice cream and drink it like that, or you can scoop out the ice cream with a spoon
with some of the soda in/on the spoon. Either way's good!
One can of orange soda (I've always been partial for Crush, and not just because of The
Evolution of Dance video)
Three scoops of ice cream
- Grab a big glass and put the ice cream in it (scoop amount may vary depending on
glass), then pour the orange soda in until it's full. Then grab yourself a spoon and enjoy!
FALCON PUNCH
CONTRIBUTED BY: Captain Freetime
CONTRIBUTOR'S NOTE: A gamer's delight, it's a fruit drink based off of Captain Falcon
designed to give energy, it's quite tasty.
One twelve ounce can orange juice concentrate

One twelve ounce can lemonade concentrate
Two twelve ounce cans pineapple concentrate
One two liter bottle of Mountain Dew
One to three cups of Sugar
(OPTIONAL: One to two energy shots)
- Combine the juices into a large pitcher. Stir together so it's not as thick as the orange
juice is
- Add the sugar, and stir once more
- Add energy shots, if you wish
- Add in Mountain Dew, stir again
- Keep contents chilled and under pressure
- Enjoy.
MULLED CIDER
CONTRIBUTED BY: writer4christ05
Two quarts apple cider

One-fourth packed brown sugar
Two sticks cinnamon
One teaspoon whole cloves
One-eighth teaspoon ground ginger
One orange, sliced (unpeeled)
- Combine ingredients in slow-cooking pot. Cover and heat on low for two to five hours or
longer. Serve from pot. Makes ten to twelve servings.
VEGAN HOT CHOCOLATE

CONTRIBUTED BY: bubble
- Put small amount of plain/unsweetened soymilk (thick varieties are better) in cup, heat
'til quite hot.
- Add a somewhat heaping teaspoonful of sugar (less for sweetened soymilk), a quite
heaping teaspoonful of cocoa powder, a drop of vanilla extract, and a scanty pinch of
salt. Optional: cinnamon powder.
- Stir.
- Add more soy milk and stir again.
- Heat to desired temperature and stir some more.
EASY, YUMMY SMOOTHIES
CONTRIBUTED BY: pearannoyed
One to one and one-half cup frozen fruit mix - I prefer a tropical blend, but any fruit will
work.
Three-fourths to one cup mango nectar or other juice
One-half cup milk or soy milk
One scoop (about one-eighth cup) chocolate or vanilla whey protein powder
One-half scoop (about one to one and one-half teaspoons) fruit punch flavored workout
supplement
One small scoop (about one tablespoon) ground flax
- Throw all ingredients in blender and blend until smooth. Add more juice or milk if it's too
thick. Add some crushed ice if it's too runny. Pour into thirty-two ounce plastic cup from a
fastfood place and enjoy through a fat straw if available (skinny straws don't do so well
with smoothies).
If you add berries, raspberries and blueberries are best because they don't have seeds. If
you use strawberries, blackberries, marion berries, etc., limit the total number of berries to
three to five so you don't end up with too many seeds...unless you don't mind a little extra
texture in your smoothie.
You can leave out any of the supplements, but they add a lot to the flavor and make this
smoothie a healthy meal replacement instead of just a bunch of extra-fruity calories :)
Again, I'm kinda guessing on my proportions. I make these by dumping frozen fruit and
juice into my blender... "about up to there". I usually end up with enough for one gigantic
smoothie or two average smoothies or three smallish smoothies depending whether my
husband and son are around and want a smoothie. My daughter, the weirdo, won't drink
smoothies.
CHOCOLATE COFFEE
CONTRIBUTED BY: What A Charmer
CONTRIBUTOR'S NOTE: I created this little masterpiece tonight when I was craving me
some good ol' coffee. I used a thermos that held just over a large cup of coffee with
some room to spare. You'd have to either do the same, or tinker with the amounts
yourself. SORRY.
Four tablespoons of sugar

One and one-half tablespoons of powdered cocoa
One large coffee mug filled to the top with hot coffee
Small amount of milk (or I used vanilla soy milk; it gave it a wonderful vanilla taste)
- Scoop the sugar and cocoa into the bottom of the thermos and add the coffee, being
sure to stir it well to mix in the sugar and cocoa. Top it off with your milk or soymilk or
cream or whatever, and you've got a delicious mix of chocolate and coffee that I found
was superb.
ALTERNATE RECIPE, CONTRIBUTED BY: tashe_19
One packet of instant hot chocolate
Instant coffee, flavoured or regular (or both), no decaf
Milk
- Get your fave mug, mix together one packet of hot chocolate with some instant coffee
(I usually use about two teaspoons of regular and two teaspoons of a french vanilla
blend, but it's all to preference). Fill up the mug with milk, heat it in the microwave,
and...that's it!
WINTER WARM-UP
One (four to five quart) bottle sherry or muscatel

Six cups orange juice
One teaspoon ground cardamom
- In slow-cooking pot, combine wine with orange juice and cardamom. Cover and heat
on low for two to three hours. Ladle into heat-proof glasses or mugs. Makes ten to twelve
servings.
CHUNKY BLUEBERRY SMOOTHIE (MINUS THE BLENDER)

CONTRIBUTED BY: SporkGirl
- This is a recipe I picked up over the summer. Just pick your favorite large cup or mug
and fill it about three-fourths full of blueberries. This works best with frozen blueberries.
Add as much sugar as you want and fill it with just enough milk to cover the blueberries.
After you mix it (I prefer a fork) for a few minutes it turns into a sort of chunky smoothie.
THE SMOOTHIE WHICH I CAN'T COME UP WITH A NAME FOR

EDITOR'S NOTE: I'm sorry.
One banana, frozen

A handful of frozen (organic if you can) berries, your choice (about one-third cup)
One-half cup frozen organic spinach (a big handful)
Two scoops protein powder (I use a vanilla whey protein powder)
One-half cup Fage yogurt (I use the nonfat. Fage is creamy and WONDERFUL)
One-half cup orange juice
Water, as needed
If you like it sweeter, add one packet Z Sweet (this is a sugar alcohol that is safe!)
- Put everything in a blender (I have a 450 watt blender that works

great!) and LET HER RIP!
RUSSIAN TEA
CONTRIBUTED BY: krechet
CONTRIBUTOR'S NOTE: My mother has made this since I was little and continues to do so
every winter. It's a sweet/tart drink that's easy to make and convenient, and I've always
loved it. Hope you enjoy it!
One cup instant sea mix

Two cups Tang mix (or generic brand orange breakfast drink mix)
One-half cup Splenda
One and one-half teaspoons cinnamon
One teaspoon ground clove
- Put all together in a ziploc bag and shake ;til evenly mixed. Keep in a jar or closed
container.
- Add one or two spoon fulls to your taste to one drinking mug full of hot water.
(ALTERNATIVE RECIPE, CONTRIBUTED BY: Chelle-Lynn
One and one-thirds cup Tang

One-half cup sugar
One-thirds instant tea
One-half teaspoon cloves (ground)
- Mix ingredients together and store in air-tight container. When ready to make tea,
scoop one to two tablespoons (to taste) in a mugful of boiling water. Yummy!)
QUICK AND REAL HOT COCOA


A dash of salt
One cup milk
One-fourth teaspoon vanilla, almond, peppermint, or another of your favorite extracts
- Mix sugar, cocoa, and salt in large mug. Heat milk in microwave at HIGH one and one-
half minutes or until hot. Gradually add milk to cocoa mixture; stir well. Stir in extract.
BUBBLY BANANA
One banana
One can of lime juice
300 milliliter can of ginger-ale
- Pull all ingredients in blender. Mix.
ORANGE TIC TAC

CONTRIBUTED BY: MurderDeathKill
Two ounces Bacardi O or other orange-flavored rum

Red Bull (season to taste)
- Mix, drink. Enter creativity! Studies show it improves your singing, too.
APPLE CIDER VINEGAR "TEA"

CONTRIBUTED BY: Foxwind
One teaspoon apple cider vinegar (preferably Braggs, because it has the floaty pulpy
stuff in it)
One or more teaspoons honey
Hot water
- I'm sure you can guess what you do with it.

- Put the vinegar and honey in your mug, fill with hot water.
The drink is incredibly refreshing and soothing.
QUICK ORANGE JULIUS

One-third cup dried milk

Eight ounces orange Juice
Dash of vanilla
Splenda (to taste)
Ice
- Place all ingredients in a tightly sealed container and shake until blended and frothy.
SPECIAL DARK COCOA
Two cups whole milk

Two ounces dark chocolate, grated
Two teaspons honey
One tablespoon brown sugar
One cinnamon stick
- Pour the milk into a small saucepan over medium heat. Add the grated chocolate,
honey, sugar and cinnamon stick.
- Continue heating and stir gently and constantly until the chocolate melts. Add the
vanilla. Remove the cinnamon stick just before serving.
- Add some whipped cream on top and heat yourself up on a cold evening.
HEROES' HERCULADE
(By way of the Disney Cookbook)
EDITOR'S NOTE: I lol'd irl when I saw the title of this recipe.
One pint purple grape juice

One pint ginger ale
One pint club soda
- Either mix warm ingredients together and chill, or chill ingredients overnight and mix.
You can make more or less, as long as you add the same amount of everything. Very
very VERY easy and pretty good!
BANANA HONEY
One one-half cups vanilla soy milk (or regular reduced fat milk)
Two large bananas
One cup yogurt (plain or vanilla -- frozen works great)
One-fourth cup clover honey
One-half teaspoon vanilla extract
One-eighth teaspoon ground nutmeg
- Put all ingredients in a blender, mix.
BANANA MILK
CONRIBUTED BY: angelfreak84
CONTRIBUTOR'S NOTE: I bet it'd also be good adding a bit of ice cream and making it
more of a smoothie.
Two cups milk

Two to four bananas (however strong you like the taste)
- Combine all ingredients in a blender and blend until smooth.

A CRAPLOAD OF DRINKS CONTRIBUTED BY SIMPLYWRITING:
I have to thank this girllll. She gave the drink section it's bulk this year. <3
I have this thing about not having too many recipes contributed by the same person
together. SOOOO...yeah.
PURPLE COW
Three cups vanilla ice cream (we substitute vanilla frozen yogurt)
One cup milk
One-half cup thawed frozen grape juice concentrate (undiluted) (use any flavor you
want!)
One and one-half lemon juice
- Place the ice cream/frozen yogurt, milk and concentrate in a blender and process until
smooth. Serve. Yum!
BANANA ORANGE PINEAPPLE SMOOTHIE

One banana
One and one-half cups pineapple chunks, drained
One-half cup orange juice
One-half cup milk
Two tablespoons honey
Four to five ice cubes
- Place all ingredients into the blender. Blend until smooth. Serve. Delish!
HOT VANILLA
Two cups milk
One-fourth cup whipping cream
One whole vanilla bean
- Split the vanilla bean in half, lengthwise and save one half for another recipe.
- In a saucepan, mix the milk, the cream and the sugar. Scrape out the seeds from the
vanilla pod and mix them into the pan also.
- Bring the vanilla mixture to a low simmer. Remove from the heat, and "steep" for fifteen
minutes.
- Strain out any remaining vanilla seeds. Then put the pot back on the stove, and heat
through again.
- Whisk through and pour into a mug.
A nice little twist on hot chocolate, we enjoy them anytime of year.

MOCHA FRAPPUCINO
One-half cup milk
Two tablespoons chocolate syrup
One tablespoon granulated sugar, plus
One teaspoon granulated sugar
One-third cup strong coffee
One cup ice
- In a blender, combine everything but the ice, and blend until sugar has dissolved. Then
add the ice and blend until smooth.
- If you want more ice, add and then blend again.
- Also if you would like a hot version of this, mix all ingredients except ice together in a
pan on the stove. Heat until hot, stirring constantly.
- Pour into mugs and add some whipped cream on top.
Love this!
--
FIVE MINUTE HOT CHOCOLATE THAT ACTUALLY TASTES GOOD

CONTRIBUTED BY: cheshare
One serving of Nestle powdered hot chocolate

Roughly a cup of hot/boiling water
Roughly half a teaspoon Cinnamon
Roughly a fourth teaspoon Nutmeg
One-fourth cup of milk
*Roughly as in I dont measure it out exactly; I just put in whatever fills the cup. If it tastes
to watered down, add more chocolate.
And note that one does not need to measure out cinnamon and nutmeg, grind/shake
however much of the nutmeg and cinnamon you feel is right, the measurements are
estimates of how much I put in.
- Heat water over stove.

- Meanwhile take the powdered hot chocolate of your choosing (I go with Nestle milk hot
chocolate) and put one serving (as directed on container of your cocoa of choice) in the
cup.
- Grind nutmeg (or shake if you dont have fresh nutmeg on you) into cup until you can
smell it fairly well (unless your stuffed up, then just put as much as you feel right) then
shake cinnamon into cup.
- Mix the powdered mixture together. Pour water into cup till its roughly three-fourths of
the way full, sir well until powder is fairly dissolved. Stir in milk to fill the cup. Then enjoy!
Optionally, if you have a pit of peppermint bark, or a stick of peppermint, put it in the hot
mixture while its still hot, and let it melt, stirring it in. This gives you peppermint hot
chocolate <3
Seriously, just a bit of nutmeg and cinnamon really adds some nice flavor to it, and the
milk makes it creamier. It makes instant hot cocoa pretty good, and is really handy when
you want to make something fast so you can get back to writing!
CAFÉ MOCHA
CONTRIBUTOR'S NOTE: Every morning, my roommate leaves me a cup of coffee before
she goes to work (isn't she the sweetest?) However, I'm not the type of person to just drink
it straight; it has to be loaded with flavor or else I just can't drink it! I came up with this little
concoction one morning and I've seriously been hooked ever since.
One cup of strong coffee

Two tablespoons sugar (I use sugar in the raw; it tastes amazing!)
Two tablespoons milk/creamer (feel free to use more or less creamer/milk...I usually get
very carried away with this step!)
One tablespoons chocolate syrup
Two tablespoons white chocolate flavoring syrup (optional; I usually do either chocolate
syrup or white chocolate flavoring syrup as opposed to using both)
- After you have your mug of coffee hot and ready to go, start combining things! Once
you'd added all the ingredients, stir well and drink immediately!
EASY HOT COCOA

- Microwave some chocolate milk until it's hot.

THIS COOKBOOK IS BROUGHT TO YOU BY
The letter "P", the number "2", and the site LightWithin Productions, which is just plain
awesomesauce. We're bloggers and we write about whatever suits our fancy. We've had
posts on politics, games, The Game (which I just lost), Rickrolling, Neopets, and yes, even
NaNoWriMo (we have one of those every year).
We even have columns on sports, gaming, stuff you don't know, cooking and "TROLL
FORTRESS: THE GREATEST PC GAME EVER," or something to that effect.
SO YEAH. You need to keep an eye on us, and there maybe even an opportunity to be
one of those fancy-pants bloggers you hear so much about.
SO, FROM ALL OF US, TO YOU...VISIT US MORE OFTEN. YES.
- Light, DM, Sky, Dyl, Helena, Katherine, Miyu, Daniel, Stu, Ella, Ryan, Kieran, Dancer, Brian,
Andru and Rae
WWW.LIGHTWP.COM
RANDOM BLOG. RANDOM BLOGGERS. RANDOM THINGS.
CONTRIBUTING TO THE COOKBOOK

1: BY-EMAIL – SuperDMChan@hotmail.com
2: BY THE NANOWRIMO OR SCRIPT FRENZY FORUMS – I'm DM on both.
3: ON THE WEB –
deviantArt: Metasity
LiveJournal: metasity
Subeta: Haruhiism
GaiaOnline: Mrs. Joshua Olds
SoliaOnline: DM was on fire!
Twitter: Haruhitastic
WordPress: SuperDMChan (http://thedmchronicles.wordpress.com)
4: ON INSTANT MESSAGE –
MSN: SuperDMChan@hotmail.com
AIM: Haruhitastic
YIM: PocketfulofStarrshine
REGARDING THE EDITING OF RECIPES
All recipes were edited for clarity and consistency, although it cannot be guaranteed for
two reasons:
1: I'm human.
2: I'm DM.
I'm not exactly the brightest crayon in the Crayola sixty-four pack, keep this in mind.
If at anytime you notice something in your recipe that is incorrect or is missing, contact
me via the above methods (e-mail, NaNo/Screnzy! Forums, et cetera).
TECHNICAL ISSUES
NO RECIPES ARE CUT OFF THIS YEAR. OMG.
But if you do experience any difficulties in the way this cookbook displays, please
contact me using the above methods. :)

NaNoWriMo Cookbook 2009-2010

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(For the WriMos obligated to cook during November)

WRITTEN FOR THE WRIMOS

EDITING AND PREFACE

2009 NANOWRIMO EDITION

With mucho luvz,

- Melt one tablespoon of margarine.

One slices of bread, any kind, cut in triangles

- Mix it all together.

Excellent on a toasted bagel for a breakfast sandwich!

One cup flour

(ALTERNATIVE CREPE RECIPE, CONTRIBUTED BY: Natnie

One-half cup plain white flour

Peanut butter (Creamy works best)

Your favorite (microwave-safe) mug

SCRAMBLED EGG SANDWICH

On the side…I recommend…popcorn, cheese puffs, or potato chips.

EGG AND BACON GRILLED CHEESE

Two slices of white bread

Four tablespoons peanut butter (smooth or crunchy)

DENNY'S STYLE FRENCH TOAST

Two slices toast

One cup of butter

- Whisk the eggs in a microwavable container.

One large can diced tomatoes

- Preheat oven to 350ºF.

One package of ground beef/ground chuck/ground round/whatever you use

- Make your hamburgers as you usually would.

Two tablespoons vegetable oil or olive oil

- Chop onion and pepper roughly.

One cup peas

QUICK AND EASY CHILI DOGS

BEEF RICE WITH VEGETABLES

One-half cup soy sauce

One-half packet of pasta

Two half chicken breasts

- Slice chicken into pieces about the size of your finger.

HEARTY ITALIAN BEEF

One teaspoon white sugar

One package plain macaroni noodles

- Make the macaroni according to the directions.

One can kidney beans

THE SAUSAGE-AND-RICE THINGY

One onion, chopped

MACARONI CASSEROLE (NOVEMBER EDITION)

Preferred brand of boxed Mac & Cheese (I like Kraft)

- Cook macaroni according to box.

CROCKPOT CHICKEN CHILI

Boneless, skinless chicken (breasts or thighs, depending on your preference)

Six thick-cut pork chops (boneless preferred)

Canned tomatoes - whole or crushed (3 cans)

SOUPER EASY AND POTATO BAR

Soup stock (chicken, veggie, beef, whatever you like)

One pound hamburger

SKILLET CHICKEN PARMESAN

Two or three chicken tenderloin pieces.

One package of ramen noodles

SLOW-COOKED SWEET SPICY CHICKEN

Three frozen boneless skinless chicken breasts

Two cups water

CONTRIBUTOR'S NOTE: Ways to shake it up:

- Preheat the oven to about 180ºC.

One pound browned hamburger

(ALTERNATE CROCKPOT CHILI RECIPE, CONTRIBUTED BY: anna scott graham