'Alo, mah leetle divvilings. Today, courtesy of a new 'cooking stupidity' welt on mah hand and a loss of sense due to sugar and butter, ah bring to yew...

Le Divergence Cookbook.

Aw, c'mon. You KNOW you've all cooked once or twice; even if it was toast. Any of you have recipes you've found that you like? Special recipes for the supreme scrambled eggs? Weird food crap you've made up yourself that either tastes good or explodes? Whatever.:3 I've always had these wild thoughts every now and again about making a 'college cookbook' survival guide, and if my brain wasn't so stupid I'd remember all the recipes I've come across and my vague and rambling ideas didn't have such a big pain-toll, but eh. So, anybody? Some quick alternative fix to cereal in the mornings? Beefwiches? Whattayagot, Div? AH CAN TAKE IT!XD

..So, in short, the 20 or so % of you who actually /like/ cooking and do it often, or those of you who've made something small once or twice, go 'head and post it up.
*just waits for the first rice ball and pocky recipes to appearXD*

Right now, I just putzed around in the kitchen and made something pretty good.
If it weren't for the stinging sensation on my hand by that 2"x1/2", newly-aquired oven burn mark that's shaped like California, I could type faster, but eh. Details.

So, righto. Apple Dumplings are /reallly/ good this time o' year, so whadda I do?
Make the dunce-quick-version.XD

Simple Hot-bake Apple (so sue me, I'm not Title Queen 'ere.)

Category; `Well, it's SORT of healthy, I KNOW it is...`

Total time; Less than 50 minutes, probably, lest you're Mistral or something.
Cooking Time; Less than 30 minutes.


Ingredients;
-1 apple (Baking apple would probably be best, but just go for a red one:3)
-Sugar
-Brown Sugar
-Cinnamon
-Butter (you know you love it)
*Vanilla([optional], but ees gooooood...)

Paraphernalia; (Stuff you need, for ya'll neanderthals too lazy to go to dictionary.com/)
-1 Knife (sharp enough to cut and core aforementioned apple)
-1 butter knife
-1 fork (for easier eating)
-1 small bowl, able to go in the oven (ah said SMALL! SMALL, as in, 'round size for the cut apple to sit in)
-1 to 4 spoons (depending on your level of caring whether or not you use the same spoon for the three toppings)
*Cutting Board ([optional], again if you care enough or not about cutting on the table instead)
- Oven Mitts(believe me, you want them. Not those @*(&)#@ potholders.*nurses scaldmark*)
-1 Oven (no durh)

In short, just some everyday materials.

Instructions;

1. WASH YOUR HANDS. THEN the apple. Ew. Sickos. *ahem* Preheat your oven to 300 degrees, too. No, no MICROWAVE, you can live. Trust meh, it's worth it.
Take the apple and the sharp knife, then quarter and core it. (The APPLE, you dolt. THE APPLE!*flails arms*) There's no need to peel it, 'less you really want to. I don't recommend it.

2. Get the Bowl, and put the cored apple quarters in it. Get out the butter and butter knife, then one at a time, put a thin (THIN! Unless you want a heart attack early, then go 'head, lard it on kiddo. Yer not servin' ME it...) layer of butter on the sides of the quarters- aka, most everywhere but where there's skin.

3. Next, take out your (1-4) spoons, two types of sugars, cinnamon and vanilla. Sprinkle sugar generously so that it sticks on the buttered apple insides. Take the vanilla, and put a liiittle drop or so on each of the apples for added flavor. Afterwards, break out the Cinnamon sugar and sprinkle 'bout 1/4 the amount of sugar on it- or, 'yknow, however much y'want. Then, put on the brown sugar(seeing a pattern here?), about 3/4 or less the amount as the sugar. Or, you could combine in a bowl the sugars and sprinkle it on, but that's just an extra dish, eh? Heck, just use your fingers if it's your house.XD We're not picky as long as YOU eat it.

4. Then, you await for the oven to finish pre-heating, plop the bowl in there, and set the timer to 25-30 minutes. I recommend 26, since that's what I set it to and it worked fine for me.:3

5. Check on it every once in awhile to see how it's going. If any of the bowl's shattering or something's exploding, you did something wrong, don't sue me over it.

Wheneeeeever it's done, and you've cleaned up your crap in the meantime, take out the bowl WITH OVEN MITTS ON and get your fork and/or optional butter knife ready. Be CAREFUL getting it out of the oven, 'cause I know from experience- ow- that yo ucan get burned reeeally easy even when being CAREFUL. So, right. Get ready, and just chow down. There should probably be a little bit of syrupy residue dripped down into the bottom of the bowl- dip your apple in that. Ish yummeh. Enjoy, it's a liittle bit hot to start but it should cool very quickly. It's a nice snack, and pretty filling feeling a few minutes afterwards.

Now, if you'll excuse me, I have to go put somethingon this burn mark. Yes, the redness is spreading. Yow. And this is simpler than it sounds.:3

So! Anybody else? Go ahead and copy and paste a recipe you like, too, just make sure to link to the site.:3 And simpler stuff's preferred, meguess. But, whatever you like, go ahead and put it down.^^ I'll save you from my eggwiches- for NOW. *cackle*
*expects this topic to die quickly, but meh*

EDIT: Please have it about actually MAKING something, not simply putting frozen food on a tray or something and making it.:) Thank you.

Ahh... recipes... gotta love em...

Well. I got one that its fairly common, fairly easy to make, and EXTREMELY tasty. I call it: Deuce Grilled Fromage ala Maruchan! *pull random name outta thin air*. In other words, if you haven't figured it out yet, its two grilled cheese samiches with two packs of maruchan brand ramen noodles! MUAHAHAHAHAHAHA!!! GAZE UPON MY GEATNESS!!! Simple, yes, but utterly satisfying. Now.. onto the recipe.

*NOTE: This is not a low sodium, carb, calorie, or any thing else low food! If you're health person, this is not for you!

Ingredients:
-Four slices of white Wonderbread
-six slices of Kraft yellow american cheese
-Good ole tub o' margerine (sp? lol)
-Lots and lots and lots of salt. Have a shaker on hand.
-Two packages of *insert flavor* Maruchan Ramen noodles (I like beef flavor or chicken flavor, but thats me) They must be the same flavor, genius.
-WATER!!

Equipment:
-A frying pan big enough to hold four slices of bread at once (all facing down on the pan)
-The almightly spatula
-A big wooden fork, spoon, etc
-A pan big enough to hold four cups of water
-A butter knife
-A measuring cup
-Those little measuring spoons
-Bowl (if you wish)
-Spoon, fork, or perhaps a knife (whatever you like to eat with. your choice. XD)
-A stovetop burner of some sort (no microwaves, or ovens, ppl.)

Steps to heaven on earth:

1. Put four cups of water into your pan (not the frying pan) and stick it on the stove. Depending on how fast you are at manuvering around the kitchen, adjust the heat for your speed. I like mine on the highest to make it quick.

2. Wait for it to boil. While waiting, butter your bread, and make sure you put a crapload of butter on them! Butter is good in large amounts. *drool* Trun on another burner and put the frying pan down on it. Place your four slices of bread down so it makes a cross shape, the bottom of the piece of bread is facing towards the center of the pan. Unwrap your cheese on and put it on the bread, two slices on two pices of bread, and one on the others. (you follow?) Let them simmer for a minute.

3. Buy now (and if not, wait) your water shoudl be boiling. Unwrap your ramen adn take out the flavor packets. Dump both blocks into the water. Use a wooden utensil (i have a big fork) to mix it around and dunk the noodles in. Now, turn two pieces of bread over on to your other slices, so you have to sandwitch looking things. Turn the bread around so the top of the bread faces the center.

4. Let them sit for a while. Check every once in a while to see how the bread is doing. When it get golden, not brown or black, GOLDEN, flip it over. Feel the top. Its should be barely crispy. Not htings start to heat up cuz the pan is already hot, so be prepared. Your noodles should be soft enough to mush around, so do so. Spread them away from the rest of the noodles, and kinda wil them around and get them loose.

5. Check your sandwitches. They should be near done. If they aren't let them sit a little while longer. If they are, take them off and let them sit on a paper plate for the time being. From when your noodles go in, roughly three minutes shoud have passed. When so, turn of the burners and take your noodles off the range. If you like your noodles cut, nows the time to cut them. I like em long, so i proceed to the next step. Put both flavor packets in, and mix them around.

6. Now. The piece de resistance *cue French accent* SALT!!!! Dump two tablespoons of salt into the mix. Yes. TWO tablespoons. Mix it up good. This is so special it gets its own step.

7. Cut your grilled cheeses in half. Put your ramen in a bowl (i like tupperware. ;P) and put it in the middle of a plate. Place the four halves of grilled cheeses around the bowl of soup (four halves... i crack me up) Put two ice cubes into your ramen cu it is HOT! mix up, let cool momentarily and....

8. ...enjoy.


There you have it! The ultimate lunch! You may also use potato chips to aid in your meal, such as Lays BBQ or Pringles. Funyons also work well. Turn on a bikini contest on Spike TV, sit back, and enjoy.

THANK YOU VERY MUCH!!!!

Alright fine, I'll admit it I bake stuff. Not very well but who cares! Bwahahaha. ^_^

Prepare for my evil recipe of:

Rocky Road Brownies

Totally chocolatey and sweet! Enjoy.

Food stuffs:
1 cup or 2 sticks of butter or margarine
2 cups of sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
2/3 cup Cocoa, not like ovaltine though actually cocoa
1 teaspoon baking powder
1 teaspoon salt

For the top you just sprinkle on Chocolate chip, mini marshmallows and chopped nuts. I say add as much as you like and I never measure this part out.

Things ya need:
Bah whatever floats your boat to get the job done. Hehe.
Measuring stuff.
A bowl.
8x11x2 baking pan.
A spoon.

1) Wash hands and if you have long hair like me make sure it is tied back, nobody likes hair in thier food.

2) Preheat oven to 350. Grease an 8 x 11 in pan. Shouldn't be flat either these are brownies people so about 2 inches tall.

3) Place butter in a large microwave safe bowl. Ah bleh, just melt the butter okay people. Make sure it doesn't pop all over though, been there done that. Add sugar, vanilla, and eggs, then beat with a spoon until well blended. Or be lazy and use electronic device. Add flour, cocoa, baking powder and salt; blend it all nice together. If it is super think add just a little bit of water but don't make it super thin. Bleck. Spread the batter in the greased pan.

4) Bake for 22 minutes. Then you take it out and sprinkle chocolate chips, marshmallows and nuts over the top. I normally don't add nuts though since I don't like them. :D Stick the pan back in for 5 minutes or until marshmallows are soft and puffed slightly. Cool completely and then cut into squares with a wet knife. If it isn't wet you get marshmallows and such stuck all over. Bah.

And there you have it. Ta da! Rocky Road Brownies. My friend Akane loves them, I'm not quite sure why though. B) Ah and don't forget to lick the bowl and enjoy!

You know, this is turning out much better than what I thought I'd see when I read the topic title. I was expecting to see recipes including grunty food and perhaps even a grunty...

(Lets see how many people remember the grunty burger idea)

This unique recipe is bound to amaze you. Presented due to popular demand and administrator mention.

Magnolia Miso Soup

So good that Flare would trade you the Cats Gloves for it.

Basic Ingredients:
5x Pure Water (Chests)
1x Magnolia Miso (Sigma Barking Hot-blooded 500 Lohan)
1x Minnow dried flakes (Mac Anu River)
1x Minnow dashi (Mac Anu River)
2x Cordyceps (--- Someone's ---)

Supplementary Ingredients:
1x Pound of Grunty Meat (Grunty Farm)
1x Mushroom (--- --- Hypha)
1x Monkey Crab (Mac Anu River)
1x Health Potion (Mac Anu)

Preparations:
Heat the Health Potion until the liquid begins to evaporate. It should become a pasty fluid as it heats. Stop heating it once the potion has thickened some. The Monkey Crab meat must be removed from the crab and prepared separately. One Minnow must be sliced into flakes and dried. The other must be ground to a powder and dropped into little water to allow the water to evaporate. The remaining powder is the dashi.

Cooking:
Slice your Grunty meat into small cubes and add it into a medium sauce pan with water. Cook the meat until tender and remove the excess oil with a seperator. Add additional water if necessary to be close to 5 cups. Slice the top off your Mushroom and allow it to soften in warm water until tender. Slice the top into thin pieces and discard the remains. Remember that not all of the Mushroom is used because of how big it is. Add the Minnow dashi to the the Grunty water and bring it to boiling. Add Magnolia Miso, Minnow dried flakes, Cordyceps, and Health Potion. Reduce the heat and allow the mixture to simmer for 5 minutes. Top the soup off with Monkey Crab meat and it should be ready to serve.

Oh-ho you'll pay my friend...

Quemaras en las nalgas de Sila Calderon!

I still like grunty burgers better <.<;;

Anyway, I don't cook much. There's quite a few reasons.

1) I once put an egg in a Microwave and used that...

2) I once put tin foil in the Microwave and used it...

3) I once burned water... Seriously...

4) I broke the pot I boiled water in...

5) I only know how to use the toaster and Microwave, but not that god on microwave(see above...)

6) Just...

Well, if you really want a recipie, then here is it. And yes, I did make this for Spanish Class as Dead Bread for Day of the Dead. (Need spaces for face thingy to work) <.<;;;;;;

Ingrediants:
Orange Juice
Yeast
Cheese
Honey
Flour
Water
Milk
There might be more...

Procedure:

1) Mix all of that into a bowl. Doesn't really matter how much...

2) Dump it into an Oven tray and put that into the oven

3) Cook for a while... forgot how long...

4) Enjoy! *Enjoy=Throw up*

And like I said, yes I did make that once.

Here's a few simple recipes for those of you out there who can't survive more than 10 minutes in a kitchen. *glances at Lugia*

-----------------------------------------------------------------------------------------

Cappuccino Cooler

-Because not everybody has enough energy to drive to Starbucks just for good coffee.

INGREDIENTS:
1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup chocolate syrup
crushed ice
1 cup whipped cream

Directions:
In a blender, combine coffee, ice cream and chocolate syrup. Blend until smooth. Pour over crushed ice. Top off with whipped cream and serve.

---------------------------------------------------------------------------------

Vanilla Berry Parfaits

"Everybody loves Parfait!"-Donkey

INGREDIENTS:
2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
1/8 teaspoon ground nutmeg

Directions:
Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg
---------------------------------------------------------------------------------

Uncooked Banana Pudding

Blitz can't think of a catchy description for this one...but hey, give it a try anyways!

INGREDIENTS:
8 ounces sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups whole milk
1 (16 ounce) package vanilla wafer cookies
4 bananas, peeled and sliced

Directions:
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Alrighty most people dont take me seriously yet I have a semi easy recipe I'm gonna try to remember off the top of my head.

Morning Breakfast Fried Rice

Ingrediants:
1/2 cup of butter
tea spoon of salt
tea spoon of peper
White rice (depends on how much you want)
Diced carrots
few eggs
a few strips of bacon

Prepare ingrediants sperately frying the rice eggs and bacons as they normally should be. set pan buttered or otherwise add in the white rice. set the fryer to about an 7 or an 8 on the stove top. Mix the butter and rice till a slight golden color envelopes it and all butter no longer can be seen whole. Add the salt and peper and stire the rice gradually adding in the bacon and the eggs. Continue to fry to desired taste.

Thats fried rice for ya.

Ah, estos toda mirada muy bueno pero esto son el mejor del mejor de galletas de pastilla de chocolate!


Galletas de Pastilla de chocolate: (Er, chocolate chip cookies...)
3/4 cup Butter
1/4 cup Lard
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
1 tsp Vanilla
2 cup Unbleached Flour
2 1/2 cups Oatmeal (thoroughly blended)
1 tsp Baking Soda
1 tsp Salt
1 tsp Baking Powder
12 oz Milk Chocolate Chips (one bag)
4-6oz Finely Grated Chocolate Bar
1 1/2 cup Chopped nuts (very optional)

The oatmeal should be run though a blender until it is very fine. The chocolate bar that you need to grate is the kind you buy to eat on the way home from the grocery store, use your favorite, but you will need to buy a pretty big one. Chocolate also grates easier if it is nice and cold.
For the recipe, start out by creaming the butter and lard (you can vary the ratio of these a little) with the sugars. Add in the eggs and vanilla. Combine the flour, baking soda, salt, baking powder, and oatmeal, then mix it into the batter. Thoroughly mix in the grated chocolate bar, then add in the chocolate chips (and nuts if you like.)
Bake as usual, at about 375 degrees for roughly 10 minutes depending on the size of your cookies.

There ya guys go!

:EDIT:

Why did you first write in Spanish? That Spanish sort of didn't make sense... Also, the second recipe in your post is sort of an exact copy of what Sae posted. Including the sprinkles comment.

Actually, I didn't know that. I got this recipe from a friends webiste. I would appreciate it if everyone saying this would shut the hell up because it wasn't my fault. I don't bother to read anyone else's recipes.

As for 'HER' recipe, I doubt SHE made it up. Get off my back. If you want to know who REALLY stole the persons recipe, you may as well ask around because it wasn't me who 'stole' it from anyone so get the f**k off my back about this.

I'm allowed to write in spanish if I want and if you don't like it, don't reply to post. OK? I think that makes a little more sense than whatever you were saying.

Wow, ya know what? A thought just hit me.. if you weren't so caught up in making me feel like an a** about posting 'your' recipe, you might actually think of it as a compliment. I mean, if I hadn't read it, tried it and liked it, I wouldn't have even bothered putting it up, right ? You're being gay for no reason.

[rant]Jee, I don't like this person so I think I'll call them gay! That makes sooo much sense. Cus y'know, gay people aren't people, they don't feel anything, right Tai? They should all be herded down in to a pit and shot, cus they're different! And we really can't have differences, especially in this world! Man, why don't we start killing everyone who's different! Why not? You turned a semi-feasible arguement horribly wrong by calling him gay. Jeez, let's just focus on someone's sexual preferances! Better yet, let's focus on their mental capabilities! ooo, let's focus on their religion! That's always worth a good laugh! ::cough::[/rant]

Sae, I tried your brownies and they were good! Do you have anymore good recipies?

Do not address me individually in any more of your posts. Thanks. I said she was acting gay, meaning stupid and she was because I enjoyed the brownies. It was a compliment.

By the way, I wasn't focused on his sexual preferance. I was focused on the way he was acting so everything you just said sounded completely stupid and didn't make any sense towards what I was referring too.

Hel-lo I have a gay friend so why the F**K would I want him shot? That is completely retarded. And you can say all this stuff towards me considering you know me an everything right? Look, I don't dislike anyone here but you are annoying me to the point where I want to run my head through a wall so leave me alone.

Your brownies rocked the party.

I can't beleive you are still on this!

Er... this is making no sense...

1) Kiwi just wanted to know why you were writing in spanish.

2) He was also just wondering why you two had the same recipies.

3) Tai, who exactly are you addressing? Reinier and Kiwi only spoke once, so how are they annoying you with a simple question? Reinier was just saying that you shouldn't call people names just because of one, or in this case, two comments.

1.) I don't dislike Kiwi... what are you talking about ? That person did abso-f**cking-lutely nothing wrong.

2.) Here is the answer: Because on another website a friend posted up that recipe. I thought it awesome, I posted it because I like it, it should have been taken as a compliment! I liked the recipe! It was awesome, I don't know why YOU or anyone besides Sae cares!

3.)They didn't annoy me but you are because you obviously don't know wtf is going on so don't speak if you don't understand the problem!!!!!!!!!!!!

4.) This is ridiculous, Sae I'm sorry, I liked your recipe, now please, drop it.

*calls a time out*

Reinier, that was pretty uncalled for...you started up a lil fight and thats a no no, especially over somthing this trivial and accidental. I dun wanna see any more of this, or you'll have a date with a dull spoon :P

Sae has already said its ok, lets leave it at that and post sommore cooking! ^^

Ascends to Shugos not-really-a-challenge

A little something from 7th grade Teen Living! (I'd rather have had more Wood Shop rather then IFL, but hey... we couldn't and still can't have everything, can we?)

Biscuits
Which can be used in the next recipe

Healthiness: It gives a nice bit of energy to your day, and is great as a snack! A healthy snack too...

1/4 c. Shortening
2 c. Flour
1 T. Sugar
3. tsp. baking powder
1 tsp. salt
3/4 c. milk

Modifications for Buttermilk Biscuit: decrease baking powder to 2 tsp and add 1/4 tsp. baking soda with the salt. Replace milk with buttermilk.

Modifications for Cornmeal Biscuits: Replace the 1/2 c. of flour with 1/2 c. of cornmeal. Sprinkle cornmeal over biscuits before baking if desired.

Preheat oven to 450 degrees (I think I should specify, to some of you non-americans, and yes, this is REALLY american, to you french people, that I am talking about degrees FARENHEIT! Yes! FARENHEIT! Need I repeat?). Combine flour, sugar, baking powder, and salt (In a bowl, not in your eye socket!). With a pastry blender, cut (meaning put in and blend really well) shortening into flour mixture until mixture resembles fine crumbs (as opposed to REALLY REALLY fine crumbs?) Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. Too much milk makes the dough sticky; not enough makes the biscuits dry. (Yes, they expect you to guess and check, this isn't 3rd grade!)

Turn dough onto a lightly floured surface (meaning enough so that it evenly coves the surface u are mixing on with about 1 micrometer space average between the flour pieces. Also, by using a surface, don't use a surface containing millions of spikes all over it, it is very painful, and avoid things that people have taken a dump on, it creates a nasty flavor). Knead lightly, 20 to 25 times, about 30 seconds (about 1 knead per every 3/4th seconds). Roll or pat (choose damnit!) to 1/2 inch thickness. Cut with floured biscuit cutter. Place on ungreased cookie sheet about 1 inch apart from each other (And they mean the biscuits, not your head!). Bake 10-12 minutes or until golden brown.

Cinammon buns
Which can be used in conjunction with the past recipe

Healthiness: Tastes great. Consider it a biscuit from above but with a lower health average but greater tasti-ness average.

1/4 c. Butter or margarine
1/3 c. sugar
1 1/2 tsp. cinammon
1 package of buttermilk biscuits (which can be made from the above recipe)

Preheat oven to 350 degrees (Once again, Farenheit for you metric people. God almighty I wanna be one of you lucky european people. Then again, I want to be able to get games earlier without having to import so... Anyways, back to the recipe.)

Melt butter in saucepan on medium heat. (Medium is a relative term. To a geologist nearby a volcano, medium is about 2000 degrees farenheit... wouldn't you say? In other words, just set it to whatever the middle range is on your oven or whatever you are using to melt the butter, and make sure not to burn it. Believe me, it isn't very pretty when you see burning fat. It smells bad too...)

While butter is melting, measure sugar and cinnamon in a small bowl. Stir with a fork to mix. (You may also use a spork, a spoon, an egg beater that is turned off... if you turn it on you will very quickly realize that there are yellowish blotches on the walls and ceiling that weren't there before...)

When butter is melted, pour into a different bowl. (I can't comment...)

Open biscuits and seperate them (They mean the package of biscuits. You open the package and seperate them from one another. You may skip this step if you had made your own biscuits.)

Using a fork, dip each biscuit into melted butter and then roll the biscuit in the cinnamon mixture.

Place the biscuits in a round or square cake pan (for all it matters, use a tripple decker triangular shaped dual platform hexagon! In other words, as long as it holds up the biscuits and fits in the oven, use it! Be sure not to fill it up with any foreign ingredients, however... Life gets very sticky if you do so.)

Bake in oven for 15 minutes.

Remove from oven and let cool for 5 minutes after serving.





And thus ends my annoying commenting and baking steps! And yes, the actual steps were taken directly from the old cooking handouts I got in seventh grade!

*meeps softly* This is why I don't start topics.. meh.X3
*pokes quietly to her first post* If everybody read through that carefully, you'll see I asked that if you didn't create the recipe yourself, please put the website? It was kinda so this wouldn't happen.X3 Just for future reference.
There is a very good chance I forgot to type that, though, for my mind runs faster that my fingers and once it runs it's going, going, gone.
There really wasn't any reason to explode. See, us English-speakin' people are sloppy. By 'her', it means that she posted it up. Not necessarily made by her.
English is just a very loosely worded language, is all. Please don't assume. I hate assuming.X3 There is no reason to be putting swearwords in a cooking area over two simple kiwi-questions- MEEP DON'T EXPLODE ON ME BECAUSE I RESPONDED! *hides in her corner and quivers like a baby chinchilla* No arguments, if possible.^^;

No, no grunty burgers for you, Rayo.:3

Omni/FX/Whoever; Wh00t! BISCUITS AND CINNAMON ROLLS~!!!*glomples* Sounds AWESOME. I LOOOVE mah carbs.^^ So, sounds like I'll try and make that soon-- you'll know if I did or not by if I'm misspelling a lot of words due to MORE burns.XD

Good ol' scrambled eggs, which I make a small recipe for since I'm makin' with it... EGGWICHES!^^ They're easy and quick, jo. Here we go;

INGREDIENTS:
-Egg (one or two's all I need personally, for a small egg-patty-thing)
-Vanilla [optional] (recommended)
-Milk, or water (milk recommended; water makes eggs fluffier but milk adds more rich flavor IMO)
*Any condiments for your eggs you want

PARAPHERNELIA:
-PAM (or something like it, to grease the pan with)
-Stove
-Small electric egg beater-type-thing, or a fork (I recommend egg-beaters; faster)
-Bowl, or the cup that comes with the beater
-Frying pan (medium for scrambled eggs, smaller the better for the eggwich recipe)
-Spatula

INSTRUCTIONS:

1. Crack the egg, taking any shell pieces out and tossing them away, putting the yolk and white into a bowl(or beater cup). Next, add a decent splash of milk(or water), and a couple drops of vanilla. Beat the egg until the yolk, white, and other things are blended.
2. Take out the PAM-sprayed pan and start the stove under it. Once about 20 seconds under high heat has elapsed, pour the eggy-mixture into the pan carefully. Let the egg cook under MID heat for a minute or two. Stir along the bottom contents of the pan every few seconds with the spatula, and there should start to be some solid egg. Make sure to do this lightly and often, ere it burn and become flat instead of light and fluffy. Break the eggs up, and whenever there is no runny egg left, flip over the eggs to cook the other side. There SHOULDN'T be any brown burn marks.;P (In short; make. Scrambled. Eggs. No durh.XD)
3. When fully cooked, slide the egg onto a plate, get yer salt and ketchup(or whatever you eat with it) and eat away!

For an eggwich, pop two bread-of-choice slices (I prefer wheat) into le toaster at preferred setting. Do not break the eggs up, but rather gather them up into one area so they stick. Flip it carefully, like a pancake. When done, put the ketchup on one of the popped toast pieces, slide on the eggwich (it's better if the egg's done first- that way it can cool down and the toast won't be less warm or soggier). Voila!:3

Now, off to bed. For I am sick with innumerous tests and illnesses. Not like you didn't know that already.;P I REALLY recommend the eggwiches, for they RULE ALL IN THEIR YUMMEHNESS.

And don't knock eggs with ketchup 'til you try it.:3

Also! BONUS kiddy recipe;

The '3rd-Grade-School-wich':
Take any dessert-y, gooey, sticky, crunchy, salty, cheesy, WHATEVER snacks in your lunch.
Grab your PB&J.
Peel the two pieces of bread apart, stuff on a nice even layer of two or more snacks, close and eat.
mmmmmmm...

It'll gross out every grade, too! It's SO GOOD.XD EVERY TIME!

Here is one of my FAVORITE recipes for.... CINNAMON TOAST! Yay ^^ See, it's not just TOAST it's cinnamon toast.

Cinnamon Toast:

1 or 2 pieces of bread
A tub of butter
Spoonful of sugar
Bottle of cinnamon
Toaster or some other such device

It’s very simple and is kinda one of those “oh duh” recipes. Simple and for those of us who like instant gratification ^^ Anyways, what you do is first stick your piece of bread in the toaster until it’s finished. That pretty easy to figure out since it goes PING and there ya have it. Anyways, then you butter it. But as much butter as you like, but make sure you have enough for it to be wet on top. Then you sprinkle on you sugar, and as much cinnamon as you want, and there ya go! Breakfast of champions!!!

I'm glad you guys like the brownies and I'm so glad the recipe worked. I originally got the idea from one of my cookbooks and when I did the recipe their way.. I swear they weren't brownies. It would have made a better paper weight! Very funny though since I made my grandparents try it. :D They were also really thin, I'm not sure why that is though. So I kinda threw out their measurements and tried to do it myself, after a lot of bad tries I finally got brownies and ta da. I haven't actually eaten them a lot myself, I get horribly sick when I eat anything that sweet so I make guinea pigs eat them. I can eat a cube of it though, not enough for taste. <_<

But yea, I never follow actual measurements or I get pancake sugar cookies, it is really funny.

I wanted to tell you guys of some of my mess ups and I'll give you a few more things I've managed to tweak to perfection. (I think.) One involves using a blender weeee those are soo much fun. :D Unless your lil brother unscrews the bottom on accident. Ooo that was messy.

So with me it takes me several tries to make something and the easier it is the harder for me. For example, my first time making mac n cheese. I kind of forgot to drain the water. :( So yes, I got mac n cheese soup I sooo wouldn't recommend it. *gags* I also can't make an omelet I always burn them, I might be more like Mistral then I want to admit. *Ahh my cereal caught on fire!!* Lol. I don't like eggs anyone so no idea why I tried to make an omelet.

*gets distracted* Mmmm... cinnamon bunss....

Anyway yea I mess up a lot including in this recipe.

I call it Universal Bread, since I experimented with this recipe and found you can stick a lot of ingredients in it. Originally it was cantaloupe bread, my Aunt brought some over and gave me the recipe, she is such an awesome cook, I can only makes sweets. That I can't even eat how annoying is that!!

So yes on to the show. And best part this has no yeast in it, I hate yeast takes way too long to wait. Unfortunately the cook time is a lil long guys sorry. v.v

Universal Bread

Food stuffs:
3 eggs
1 C oil (bleh I know but oh well)
2 C sugar
1 Tbsp Vanilla
2 1/2 C Flour
1 tsp Salt
1 tsp baking soda
3/4 tsp baking powder
2 tsp cinnamon
1 tsp ginger
2 C. Cantaloupe (Like I said you can replace this with just about everything, zucchini, oranges, strawberries, carrots. I did zucchini but way cool right.)

This is optional for the top but seriously I never used it or when I did there was way too much for my loafs. So you probably won't use all of it, half will probably do but I'll give you want my aunt gave me. *gag*

1 stick butter
1 2/3 C Brown Sugar
1/2 - 1 C pecans (I soo dislike nuts.)

Utensils:
Bowl
Blender
Spoon or electric stirring thingy
Measuring stuff

Preheat oven to 325 degrees. Beat together eggs, oil, sugar, and vanilla. Cut whatever fruit or veggie you have in 2" chunks and purreeee. Weeee. Yay for blenders remember to put the lid on. Add to the current bowl. Then add all the dry ingredients. Add water again if too thick. Main problem with tampering with original recipe but yay for water. (Also I don't even beat together everything in a bowl I stick it all in the blender cuz I'm super lazy.) Pour into 2 greased and floured pans, I used 9 x 5 pans, I think. *measures* Don't remember the real size but no matter. Bake in oven for 1 hour. Long right.

For topping, melt butter and brown sugar in microwave until all melty and mixed together. Varies from microwave to microwave, I've blown it up. Stir it every minute it is in there. Pour over warm bread, but don't drown it like I did, trust me, I think I nearly killed people with it.

Eat and enjoy!

I would like to add golash to the mix but my grandparents make it not me, so I'll have to ask them. It is way yummy and you can add chilis and such to make it more spicy. :D

Now everybody get out there and bake and cook and have fun with it!!

Also, my grandparents are leaving tomorrow so I need to fend for myself. *whimpers* Hopefully you guys can give me some great ideas for lunch and dinner so I don't starve to death. Peace! ^_^ Sorry it was soo long. v.v

XD Nah, wasn't long at all.
Isn't it fuun making up recipes?O.o It's pretty neat too that you figured out a great recipe yourself...
And then forgot what you put in.XD

One peice of advice for you, NEVER make a peanut better and white chocolate sandwhich. I did that with my easter bunny, tosses it in the microwave and waited for it to melt, spead it on the sandwhich and took a bite. Those of you who are adventurious, aviod this. it...kinda goes to cooking ^^;

... I don't even wanna know.

ANYWAYS! More recipes from Ye' Olde' 7th grade cookbook will be-a comin' soona!

Hmm...before it ever errupts again. This thread is a very good idea...I am going to pin this. Good job, Nikkio, very good idea.

Now Tai, just to let you know, both Kiwi and I are spanish speakers, it's our native language. Not to attack you, but what you said was slightly phrased incorrectly, making it look like nonsense. Also, please stop from using profanity, even if you use "**" to block it out. It just lowers this thread...don't respond to this fighting, the misunderstanding passed.

Hmm...why don't you guys try these out and see which one tastes better? We can pole it out or tally it...it'd be interesting to see what you guys think of each other's recipes.

As for me, I'm more of a pasta man. I shall post a few later!

Gingi Loves Sushi, and she thinks that you should love it too #_#!



------------------------------------------------------------------------------------

There are many different types of sushi, the most well known in the western world being Nori-maki or Makizushi. Makizushi combines vinegared rice (Sumeshi) and fillings rolled up in a sheet of nori (dried Laver seaweed) using a Makisu (a sushi mat).

350 grams / 12 oz cups of white short grain rice
450 ml / 15½ fl oz of cold water
50 ml / 2 fl oz of rice vinegar
1½ tablespoons of white sugar
1 teaspoon of salt
1 pack of nori sheets (dried Laver seaweed)
Sumeshi - Vinegared Rice
Wash the rice by placing it in a large bowl and covering with cold water. Swirl the rice around in the water until the water looks cloudy or milky. Drain immediately and repeat the process until the water is mostlyclear. Transfer the rice to a large saucepan and cover with 450 ml / 15½ fl oz of cold water. Bring to the boil, cover and simmer for 15 to 20 minutes until the rice has soaked up all the water. Try not to check the rice too often by lifting the lid and never stir the rice. When all the water has been absorbed remove the saucepan from the heat and leave covered for a further 10 to 15 minutes. Meanwhile measure the vinegar, sugar and salt into a small bowl and stir until the sugar and salt are nearly dissolved. Pour the vinegar mixture over the rice and fold in using a wooden spatula or Japanese rice paddle. Set aside to cool.

Suggested Fillings
cucumber strips
raw tuna or other fresh fish
sliced smoked salmon
salmon roe
pickled daikon
pickled ginger
avocado slices
capsicum strips
carrot strips
celery strips
small slices of marinated rare beef
omelette strips
mushroom strips


When rolling the sushi it is wise to have a bowl of warm water handy to wash any sticky rice off your hands. Place a sheet of nori onto a sushi mat (makisu) or a piece of plastic wrap larger than the nori sheet. Spread an even layer of prepared rice on top of the nori leaving at least a one inch (3 cm) strip clear at the top edge. Place your chosen fillings in the middle of the rice. Try to choose fillings that are colour-contrasting for visual effect. Brush a little water on the edge of the nori to help the edge stick. Using the mat, fold the nori over in a single motion so that the bottom edge meets the nori at the top edge of the rice layer. Now compress the rice and filling by pulling your fingers in on the top edge of the matto make a tight cylinder. Fold the clear strip of dampened nori over to seal the cylinder. Cut into short lengths.

To serve use two small dipping bowls, one with a good quality soy sauce (preferably Japanese Shoyu) and one with Wasabi paste (Japanese horseradish). Wasabi paste is available in powdered or tube form. Caution: Wasabi is very spicy

Hm... Pasta, I think i can work with that.

Ingrediants:
Pasta-However much you can eat
Pasta Sauce- However much you want to put on Pasta.
Bowl- Big enough to hold Pasta
Boiling Pan- Don't know the correct name, but big enough to hold pasta
Fork/Spork/Chopsticks/etc.- Eat Pasta with...

1) Buy the ingrediants from your local convenience store. Pasta and Pasta Sauce. Hope your family has a Bowl, Boiling Pan, or eating utensil. If you don't, well, buy one!

2) Fill Boiling pan with water. Heated or unheated. If it's unheated, put it ontop of a stove, and wait for the water to start boiling. For those who don't know, that's when bubbles start coming out of the pot.

3) Put the Pasta into the water. Put it in slowly, and spread it out. Move it around a bit using either the eating utensil(which is what I use), or something else. Maybe a stick...

4) Wait for it to be finished cooking. That's when the Pasta's soft. Oh, and the longer it's in there, usually, the better. Just don't over cook it so much that it turns to mush(can that happen?).

5) Dump water into sink, keeping pasta in Pan. Throw Pasta within Pan into the Bowl.

6) Heat up the Pasta Sauce a bit, if you want. I just dump it right onto the Pasta... Anyway, after it's finished heating(if you decided to), put it onto the Pasta.

7) Mix in the sauce, and enjoy.

Wow... didn't know making Pasta took so many steps @_@

Gingi, sorry, but I'm not a sushi person. I just don't like Raw fish, i guess...

Now what you wanna do!!!

Okay, now what you wanna do!!!

1. Is take a friggin 16 ounce Rib eye steak and leave all of the fat on.

2. Now wrap about 15 baccon strips around it.

2. Then inject it with about a pint of Big Mac secret sauce.

3. Finally, Deep fry that sucker to perfection.

Your gonna take one bite outta that monster and be in deep fried heaven.

No, sierously. This thing is so fattning youll have like 6 simaltaneous heart attacks after taking 2 bites.

*blinks and peers* Whoa, PINNED?! I WONDERED where this went in the archives... I've just remembered seeing something like this long time ago in another board, and I liked the idea.:3

Sushi, Gingi? Ewwwwwww.XD I'm an anti-fishy kinda person. If it's not chicken or beef, 9/10 I won't like it. Pork, turkey and lunchmeats are STRAIGHT out.

Now. Just because I can't resist; RICE BALLS. (Which I always screw up, btw)

From:
http://maki.typepad.com/justhungry/2003/12/obento.html
(Because I can't find the original site I first used, with the awesome easy recipe by Chibi. But I like this site.:3 Browse around if you're bored.)


Classic Onigiri
For 4 fair sized rice balls[read=dang big IMO], you need:

- 4 cups of freshly cooked Japanese-style rice (sorry, I wrongly stated 2 cups of rice here before. Each onigiri requires about a cup of cooked rice.)
- 2 sheets of nori seaweed, cut into 3cm/2 inch wide strips
- Salt
- Fillings. Some classic fillings are pickled plum (umeboshi), bonito flakes just moistened with soy sauce (okaka), bonito flakes mixed with pickled plum (umekaka), flaked cooked salted salmon (shake or shiozake), cooked salty cod roe (tarako), chopped up pickles (tsukemono), and tsukudani, various tidbits - bonito cubes, tiny clams, etc. - cooked and preserved in a strong soy-sugar-sauce. Some non-traditional fillings that work well are described below.
The key to making good onigiri is to have freshly cooked, hot rice. You can't make good onigiri with cold rice.

Wet your impeccably clean [hee] hands with cold water, and sprinkle them with salt. Take 1/4th of the rice and place on one hand. Make a dent in the middle of the rice with your other hand. Put in about 1 tsp or so worth of filling in the dent.

Working rapidly, wrap the rice around the filling, and form into a ball. To make the traditional triangular shape, cup your hand sharply to form each corner, and keep turning it until you are happy with the shape. Practive makes perfect.

Wrap the rice ball with 1-2 strips of nori seaweed.

Repeat for the rest of the rice.

To bring along on picnic, wrap in plastic film or in a bamboo leaf (which is traditional). Some people prefer to carry the nori strips separately, and to wrap them around the onigiri when eating, to preserve the crisp texture of the seaweed.

If it's hard to get a hold of the traditional fillings, here are some non-traditional ones that I have tried that work well. However, unlike the more traditional fillings (especially umeboshi) these fillings are quite perishable, so be careful in hot weather if you are taking them for a picnic. Any rather strongly flavored, salty filling should work.

Ground meat (pork or beef or a mixture), cooked with grated or chopped ginger, then flavored with soy sauce, some red pepper flakes, sake or mirin, and sugar. It should be quite dry. Curry flavored ground meat mixture works surprisingly well too.
Canned tuna, well drained and flaked, flavored with a bit of soy sauce and/or salt to taste.
Flaked corned beef
Chopped up western style pickles (as long as they don't have too much garlic in the brine), well squeezed to get rid of excessive moisture
For a fairly well-rounded picnic lunch that can all be eaten without utensils, add hard-boiled eggs (with a twist of salt) or cold barbeque chicken or skewered chicken (yakitori), an apple or orange, and vegetable sticks (carrot sticks, celery sticks, cucumber sticks).

*boogies and runs off to find her REAL Miso Soup recipie to go with the sushi and onigiri recipies* This could take a while... Gotta translate to English x.x;

In the mean time... ^.^ my specialty dish! Yum yum...

Chicken-Cream Chese Enchiladas
2 cups (about 1lb) chopped cooked chicken (or turkey)
1 cup chopped bell pepper
8 ounces Cream Cheese (I reccomend Philadelphia)
8 ounces of salsa
8 (8-inch) flour tortillas
1 jar Taco Bell chili con queso or similar cheese sauce

Preheat oven to 350*F
Stir chicken, bell pepper, cream cheese, and 3/4 cup salsa in saucepan on low (2-3) heat until cream cheese is melted. Should be a funky pink color.
Lightly grease (or just spray) a 12x8 baking dish.
Spoon about 1/3 cup of the chicken mixture into each tortilla; roll up and place, seam side down, into the baking dish. Careful or you'll dump everything all over.
Pour the chili con queso over the tortillas and then cover with foil.
Bake for 20 minutes (@350 as previously mentioned).
Pour the rest of the salsa over them, or set aside so people can add as they want.

Serves 2-6, depending on whether they've got Lyra sized stomachs or Sargeth sized stomachs... You can use whatever temp salsa you want, just make sure you don't use hot if the people in your family don't like hot x.x; my bad!


<.< hmm... me thinks once I'm ungrounded I'll bum the meatloaf recipie off my mom.

I can't exactly give measurements for the ingrediants [since I don't use any...] so just season to your taste or use common sense...

Deviled Eggs

Ingrediants
-eggs [from chickens]
-parsley flakes [dried leaves]
-paprika [nifty red stuff]
-chicken bullion [mashed, crush, crumbled, really dead]
-mayonnaise [...]


1. Boil eggs... [put into a large pot with water and set over significant heat source until water bubbles; let sit for a while until eggs are cooked]
2. Drain, remove eggshells, cut into halves and remove yolk and place in an adequate bowl. [mutilation of eggs]
3. Using a fork [or whatever you see fit. I would not recommend using younger siblings as they are quite inadequate and you'll get hair in it], proceed to mash the yolk into fine, nifty crumbles. Should probably keep it in the bowl. [maiming of would-be chickens...]
4. Add mayonnaise and mix/stir/mash-together-until-one-nice-heap of stuff.
5. Add parsley flakes [it's for color] and chicken bullion [to taste] and mix into it. Add mayonnaise if necessary.
6. Mix!
7. transfer to the empty cavity in egg whites
8. sprinkle with paprika
9. now is the time to prance about and show off

Lots of good recepies here, but you know what's missing? Peanut butter! I was debating whether or not to keep this one to myself, but I'll share it with you all. Talk about unhealthy, wait until you see all the butter and powdered sugar in this one. It's very good though. I usually make them for cookouts and haven't had any complaints. They're very easy to make...

Peanut Butter Bars (I think they're better than Reese's cups)

Ingredients:

- 2.5 sticks of margarine or butter
- 12 oz. chocolate chips
- 1.5 cups of peanut butter
- 2.5 cups of powdered sugar
- 1.5 cups of graham cracker crumbs

1) (I found that nonstick pans are very nice when making these, but I don't think it matters what time of pan you use) Melt 1.5 sticks of margarine/butter with 1.5 cups of peanut butter.

2) Stir in graham cracker crumbs and 2.5 cups of powdered sugar (The mix will be thick)

3) Spread into a 9x13 pan and press smooth (I found this part is easiet using your hands, so make sure you wash them ^_^ . You also might want to be careful because the mix might still be hot)

4) Melt chocolate chips and 1 stick of margarine/butter and pour it over the peanut butter mix. Smooth it as even as possible using a spoon.

5) Refrigerate. Not really sure how long, just long enough to harden the chocolate and the peanut butter. I would estimate 3-4 hours.

6) It's best to let the chocolate thaw a bit before cutting or else the chocolate on top will crack and you'll have broken pieces. Eat and enjoy.

Just fair warning, depending on whether you used margarine or butter, the bars are very rich and very sweet. Hope everyone gives them a try :D

..Peeeeanut butterrrr....
mmmmm...

I'd make that ASAP tomorrow, buuut....XD

I'm kinda banned from cooking.
Certain incident making ther 7th-grade-Omni-biscuits.^^;; Ehe. Iiii'd rather not talk about it.

Oh, here's a recipie from school. You should be scared right now...

1) Take Jello of some sort. Put it into a large pan.
2) Throw in Raisens, Olives, and half cooked pasta.
3) Enjoy.

Seriously, that's what was at the school today :blink:

It seems like spam, and I might get it for this but...




lololol to that last comment.

Z

*grins at lugi's comment* XD There was actually a recipe like that (with several tons of other ingredients and tons of TURKEY as well) in our newspaper today, for Thanksgiving leftovers. *bloats herself*
Zav.'Drag.(lazyXD); I don't thiink that'd be spam, would it? *tilts head* 'cause I've done it a few times. It pertains to the subject, no?

Speaking of which...
Here's something I just learned today.:3 For creamier mashed potatoes, especially good if you pre-make them at home before going to wherever you serve them(these are completely plain mashed potatoes though so);

-Mash potatos. (XD)
-Later: Get some milk, and a bit at a time mix it in with a, well, mixer. It's not an exact thing, but we had a pretty huge bowl and used about half a drinking mug of milk in it. You should know by the consistency for when it's done.:3 It's simple, and not very specific, but that's how ya do it.XD Judge yourself.

>< Hehehe... I'm always stickin' stuff in the microwave... Lit the kitchen on fire twice! XD

LUCKY CHARM LOLLIPOPS

Ingredients:
-a lot of lucky charm marshmallows
-chopstick or other wooden/heat-proof stick
-microwave
-bowl

1. First you stick the marshmallows in the bowl, then microwave it for 30-45 seconds. Either that or you can set it to 100 and stop it when it gets liquidy and melted XD That's how I lit my kitchen on fire though...
2. When it's done, whip it all onto the stick like a lollipop and let it dry, then leave it sitting in the open for a day or two so it gets fluffy.
3. XD EAT IT!!!

(It should still be good after the one-two day sit, unless you have bugs in your house, then it won't work. If you get sick, don't blame me. It worked when I did it. >.> Though I accidentally forgot about the dumb thing and it ended up sittin' on the table for three days...)

I only make one thing, but is sure is good: FUDGE! =3
Oh, wait, apparently I make pumkin pie, too.. But the last pie I created was... just a bit odd, shall we say? *Dumped all the ingrediants in at once, instead of blending them as the recipe seggested*

Other than those two deserts, I don't usually cook anything except for hot pockets and other microwavable instants. What I do have are some interesting combination of food that don't require any sort of cooking skills at all.

One such combo is Jelly Beans on pizza. Personally, I like the strawberry flavored on pepperoni. Grape and black licorice are good, too. The cinnamon flavored ones might be tasty, but I've never really tried them. They taste best on the really saucy pizzas.

Another thing I like is putting any sort of fruit and most any raw veggie in Sprite. Carrots work best, because the little skinny ones actually fit in the opening of the can, so you don't have to pour it into a glass. Sprite is good for keeping apple or orange slices nice, even if you're letting them sit out for a while. It keeps the apples from turning all brown and mushy, and give them a nice flavor, too. Oh, and drinking Sprite through Twizlers is yummy, too! It makes it taste like that Remix stuff.

The final one that I can think of at the moment is McDonald's french fries in McDonald's chocolate milkshakes. It also works with those McFrosty thingies (or whatever they're called). Something about mooshy fries and bland milkshakes is actually very tasty.

As you can probably tell, I don't enter the kitchen but twice a year or so. But, I do enjoy sticking food items into various other food items and then eating the result. I recommend combining your favorite foods and seeing what happens. I DON'T recommend micowaving the food items.
Anyway, all the yummy-looking recipies here have gotten me interested in cooking again. Prehaps I shall make an unexpected appearance into the kitchen this weekend! ..If nothing else, to get the fudge recipe to share with you all. It truely is wonderful fudge.

Uber late entry:

Bagel Ham & Cheese melt:


What you need:
1 bagel, cut in half
3 slices ham lunch meat
Mayo or whipped salad dressing
1 slice of cheese
a knife


Prep Time:
Only about 3 Mins

Cut the bagel in half and spread the mayo/ salad dressing on the two halves. Put the ham and cheese on the bagel. If you prefer real cheese over the processed stuff, that works too. Microwave for about 30 seconds and enjoy! ^_^

Sorry... can't give any measurements because I don't use measuring devices...

SMORES CAKE

INGREDIANTS
~Marshmallows, Mini
~Chocolate Bars (preferably plain hersheys, but if you wanna mix it up feel free...)
~Chocolate Chips
~Grahm Crackers
~Butter


1] In a zip lock bag, toss in the grahm crackers and a LITTLE bit of butter and crush the grahm crackers. The butter should dissolve and you should have yourself a nice, workable crust.

2) Grease a baking dish (I use those rectangular ones that are about a foot by a half a foot... and about a half inch to an inch tall...). For those of you who don't know what greasing is... just take the stick of butter and rub it over the pan until it's covered in a thin film...

3) Line the pan with your grahm-cracker crust. If you don't think there's enough, put more... make sure to pack it down pretty good.

4) Here's where you can get creative...gasp. Lay down the chocolate bars on top of the grahm crackers and cover it with marshmallows... or put a thin layer of marshmallows on the grahm crackers, then put the choclate bars on top of the marshmallows and sandwhich it with more marshmallows. Either way you do it, sprinkle some of those chocolate chips over the top... just in case you don't like how your marshmallow to chocolate ratio turned out you can pile on chocolate chips or spread them out...

5) Pop it into the over (Have yet to figure out an ideal temperature) and bake it until the marshmallows get golden brown on the top...

6) Pull it out, slice it, plate it... and eat! It's also pretty fun to eat with your hands as it's extremely sticky and gooey... if it comes out TOO gooey... a great tactic is to spread it over a brownie or cookie.


I know... not the best recipe... I'll be back though!!