the nanowrimo cookbook!

for the wrimos obligated to cook during the month of november

written for the wrimosby the wrimos

editing and preface by dm2013 nanowrimo edition

2014 camp nanowrimo edition

contents!PAGE THREE | prefacePAGE FIVE | breakfast

PAGE TWENTY-FOUR | snacksPAGE FORTY-SIX | breadsPAGE FIFTY-TWO | soups

PAGE SEVENTY-FIVE | sandwichesPAGE EIGHTY-SIX | salads and dressing

PAGE NINETY-FIVE | beef dishesPAGE 105 | chicken dishesPAGE 125 | pork dishes

PAGE 132 | fish and shellfish dishesPAGE 137 | vegetarian and vegan dishes

PAGE 155 | pasta dishesPAGE 174 | other meat dishes

PAGE 184 | side dishesPAGE 193 | drinksPAGE 206 | cakesPAGE 217 | pies

PAGE 224 | cookiesPAGE 237 | other desserts

preface!I feel miserable for skipping last year, like I let everyone down (my biggest fear). I was so depressed between the turn out of recipes and various other things that occurred. I didn't even post the new cookbook. So you'll find some surprises from last year that never saw the light of day.Thank you all for sticking with me and for your support. It means a ton to me.Keep writing.DM

breakfastBASIC OMELET | CONTRIBUTOR: BelgaerINGREDIENTS:Two eggsMilkCheese(s)Anything you can find, especially salmon and anything that grows

PREPARATION:- 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 | CONTRIBUTOR: GazeLeINGREDIENTS:Mandatory;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, dicedOptional;

Any amount of green peppers, diced

PREPARATION:- Melt one tablespoon of margarine.

- Take the tablespoon of melted margarine and mix it with the four 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), or cooking spray.- Pour the egg mixture into 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.

CREAMY INSTANT OATMEAL | CONTRIBUTOR: Kay ProctorINGREDIENTS:Two packets instant oatmealOne individual container yogurt (Any flavors of each will do. Greek yogurt also works well.)

PREPARATION:- Prepare instant oatmeal according to directions on package, using hot water. Immediately mix in yogurt, enjoy.

FRENCH TOAST | CONTRIBUTOR: A Devil's IntegrityINGREDIENTS:Four eggsSliced breadA splash of milk

PREPARATION:- 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!

(ALTERNATE FRENCH TOAST RECIPE (Denny's Style) | CONTRIBUTOR: Evil QueenINGREDIENTS:

Four eggsTwo-third cup whole milk

One-third cup flourOne-third cup sugar

One-half teaspoon vanillaOne-fourth teaspoon salt

One-eighth teaspoon cinnamonSix slices Texas toast thick bread

Three tablespoons butterPowdered sugar

ButterSyrup

PREPARATION:- 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.)

BREAKFAST BURRRITO | CONTRIBUTOR: LimulusINGREDIENTS:Three eggsA spoon of salsaTwo to three pan-fryable sausage linksSome cheeseSour creamOne to two tortillas

PREPARATION:- Whisk the eggs in a microwavable container, then add cheese and salsa to the eggs.- Microwave the sausages for one minute, cut them into slices and add them to the eggs.- Microwave the mixture for one to two minutes (depends on your microwave).- Spoon the cooked mixture into tortillas and add sour cream.

SUNDANCER EGGS | CONTRIBUTOR: PentoonINGREDIENTS:Mandatory;Two eggs

Two thin rashers of lean bacon (diced)One-fourth ounce butter

One ounce finely chopped button mushroomsSalt and black pepper, to taste

One teaspoon double creamOptional;Chervil

PREPARATION:- 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.

BAGEL, CREAM CHEESE AND FRIED EGG | CONTRIBUTOR: Youko AliciaINGREDIENTS/PREPARATION:- Toast you bagel while you fry your egg (again, I’ve never tried scramble but I’m sure it would be yummy too.) Spread cream cheese on bagel, then put fried egg on bagel. Eat like sandwich. I HIGHLY recommend a plate or bowl to eat over. It’s messy.

MUGGIES | CONTRIBUTOR: SaphirokoINGREDIENTS:Mandatory;Your favorite microwave-safe mugOne-half teaspoon butter/margarineTwo eggsTwo teaspoons milkOptional;A pinch of saltOne-fourth cup shredded cheese (cheddar is the best)

PREPARATION:- 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!

PANCAKES | CONTRIBUTOR: Shark13Note from the contributor; You can add pretty much anything to it and they come out

great. Blueberries, strawberries, chocolate chips, nuts, et cetera. They taste great plain too. You can substitute buckwheat for part of the flour, or add oatmeal

for healthier pancakes.

INGREDIENTS:One cup self-rise flour (if you use all purpose, add about a tablespoon of baking

powder)One cup milk

One tablespoon sugarOne tablespoon oil (I use canola. Vegetable should work just as well)

One egg (or a tablespoon of soy flour and about one-eighth cup of water)

PREPARATION:- Mix it all together.

- 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. :)

(ALTERNATIVE PANCAKE RECIPE (Vegan) | CONTRIBUTOR: bubbleINGREDIENTS:Mandatory; 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 sugarOne teaspoon baking powderOne-eighth teaspoon saltThree-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

PREPARATION:- 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 immediately, 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.)

HUMPTY DUMPTY PIE | CONTRIBUTOR: nerskinINGREDIENTS:

One slice of bread; any kind, cut in trianglesOne slice cooked bacon, broken into bits

One eggThree ounces grated cheddar cheese

Three tablespoons milkThree tablespoons salsa

PREPARATION:- Place bread in eight inch square dish. Mix all other ingredients and pour over

the bread. Bake thirty minutes at 350ºF.

LEFTOVER CRANBERRY SAUCE CREPES | CONTRIBUTOR: VinxmanINGREDIENTS:One cup sifted, all-purpose flourTwo eggsOne-half cup milkOne-half cup waterTwo teaspoons melted butterLeftover cranberry saucePowdered sugar

PREPARATION:- Mix flour and eggs in mixing bowl. Whisk in the milk, water, and butter. When the consistency is right (like very thin pancake batter) pour about one-fourth to one-third cup of the batter in an oiled skillet that is heated to medium. Cook and flip (turn over with spatula) for about two minutes on each side. Place on plate.- Warm the cranberry sauce. Spoon it into the middle of the crepe (actually, a line of cranberry sauce just off center works better, roll it up, sprinkle with powdered sugar. Garnish with some strawberry slices. Serve warm.

EGG AND BACON GRILLED CHEESE | CONTRIBUTOR: Creative JuicesNote from the contributor; 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.

INGREDIENTS:Two slices of white breadButterThree slices of baconTwo slices of cheese (preferably Kraft, it melts perfectly)One egg

PREPARATION:- First, cook the egg to your liking; add a pinch of pepper and salt, it makes the egg taste even better.- Cook the bacon up; microwave or pan, either is good.- Put a slice of cheese on each piece of bread, then put the egg and bacon in the middle. (Butter the outside of the sandwich so it doesn't burn!)- Cook until lightly brown and crusted, wait three minutes for it to cool, consume, and enjoy.

FEATHERBED EGGS| CONTRIBUTOR: bighillgoddessINGREDIENTS:

Six slices Texas toast or Italian breadOne and one-half cup grated white cheddar cheese (or any cheese you like)

One and one-half cup whole milk (or three-fourths cup milk and three-fourths cup heavy cream)

Six large eggsOne-half teaspoon salt, or use Mrs. Dash

One-half teaspoon pepperButter

PREPARATION:- Liberally butter a 9x13 baking dish with butter. Butter one side of each slice of bread and place in dish buttered side up. Sprinkle salt and pepper over bread. Add

cheese. - Beat together the milk and eggs, then pour over bread and cheese.

- Cover and refrigerate overnight. - In the morning, uncover and place in cold oven. Turn oven to 350º and bake thirty-five to forty-five minutes, until eggs are puffed and golden brown.

Variations; Add any favorite omelet toppings over bread, under cheese. Our family favorite is spinach and tomatoes.

SCRAMBLED EGG SANDWICH | CONTRIBUTOR: Kristine.DuffeyINGREDIENTS:Two eggsTablespoon of butter or oilA little shredded cheeseMayonnaise, to tasteTwo slices of bread

PREPARATION:- 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 spoonful) and mix it together.- Put mixture between two slices of bread.

SOUR CREAM COFFEE BREAD | CONTRIBUTOR: HideyoNote from the contributor; It's not the shortest or the easiest, but I think it's

worth the little bit of work. :3

INGREDIENTS:Mandatory;

One cup of butterTwo cups sugar

Two eggsOne cup sour cream

One-half teaspoon vanillaTwo cups all-purpose flourOne teaspoon baking powderOne-fourth teaspoon salt

Four teaspoons sugarOne teaspoon cinnamon

Optional;One cup chopped pecans

PREPARATION:- 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, 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 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.

PEANUT BUTTER AND SAUSAGE SANDWICH | CONTRIBUTOR: amaterasINGREDIENTS:Peanut butter (Creamy works best)Sausage linksBread

PREPARATION:- While toasting the bread, cook the sausage links as you like. (Some people like the stove top, 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.

CREPES | CONTRIBUTOR: KiaraSayreNote from the contributor; 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.

INGREDIENTS:One cup flour

One cup milk (or soy milk)Two eggs

Two tablespoons butter

PREPARATION:- 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.

EGGY CHEESY LAZY TOMATO-ISH SCRAMBLED EGGS | CONTRIBUTOR: MooseyINGREDIENTS/PREPARATION:- Mix two eggs in normal-ish sized bowl, add salt and pepper and the tiniest drizzle of 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.

THE BEST DAMN BAGEL EVER | CONTRIBUTOR: peppersweetINGREDIENTS:One whole-wheat bagelOne tub of butter spreadCinnamon sugar

PREPARATION:- Slather the bagel with the butter spread, sprinkle (or dump on) on the cinnamon sugar and microwave for thirty seconds to a minute. Until the butter has reached your level of melted. Pray to god you remembered the plate this time. Remove. Eat. Repeat.

BREAKFAST PIE | CONTRIBUTOR: heart.mojoINGREDIENTS:

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 or 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.

PREPARATION:- Having made your pastry, and with it now chilling in the fridge, pre-heat oven to

180º celcius.- Roughly chop the spinach and 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,

and put the spinach on top of the bacon. Spread the onion so that it goes everywhere and 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 and brush with milk.- Put in the oven for about forty minutes.

YOGURT, GRAPES AND CEREAL | CONTRIBUTOR: Radio-NowhereINGREDIENTS:Cornflakes/your favourite cerealGrapesFlavoured yogurt (obviously it doesn't have to be flavoured, but I like to use strawberry yogurt)Milk

PREPARATION:- You pretty much just put it in a bowl and eat it (but put the yogurt on top and the milk underneath, trying not to mix them).

=

EGG AND TOAST | CONTRIBUTOR: RaksabNote from the contributor; 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.

INGREDIENTS:Two slices toastOne egg (as fresh as possible)ButterSalt, pepper, Tabasco, other condiments you like

PREPARATION:- 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 a sandwich)- Sliced tomato and/or onion- A few drops of balsamic vinegar- Mustard (trust me on this one)

THE BEST WAFFLE RECIPE EVER | CONTRIBUTOR: pinkiehINGREDIENTS:

Two cups buttermilkOne stick melted, cooled butter

Two eggsTwo cups flour

Three tablespoons brown sugar (preferably light, but all works)One tablespoon baking powder

One teaspoon baking sodaOne teaspoon salt

PREPARATION:- Just mix it all together (make sure you add the milk before butter, seems

obvious/unimportant, but if you do it the other way it messes up) and ladle into greased waffle iron. You may want to cook a bit above average heat/time, otherwise

the very center tends to get gooey. Keeps in the fridge for about a week.

BREAKFAST TORTILLAS | CONTRIBUTOR: FrupleTortilla I; INGREDIENTS:Four tablespoons peanut butter (smooth or crunchy)Two tablespoons granolaTwo teaspoons honeyTwo tablespoons dried cranberries (or raisins)Two flour tortillas

PREPARATION:- 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;INGREDIENTS:One-half cup cottage cheeseOne tablespoon granolaOne tablespoon brown sugarOne tablespoon honeyOne bananaOne tortilla

PREPARATION:- 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.

"OH MY GOD THIS CAN'T BE GOOD FOR ME"-TASTIC WAFFLES | CONTRIBUTOR: DMINGREDIENTS:

Two frozen waffles, or however many you want depending on your hunger.One can of mandarin oranges

Cool-WhipChocolate jimmies/sprinkles

PREPARATION:- Toast your waffles, unless you like frozen, semi-cooked waffles. Then I guess put

them on the plate and skip to the next step.- When your waffles are done (or still frozen. By the way, I hope you can sense the sarcasm here...), open your can of mandarin oranges and sprinkle some of the orange juice/water over the waffles with a spoon, or a very precise hand on the can. Then pile some oranges on both of the waffles. What's left can be served on the side or

shoved into the fridge.- Top the oranges and waffles with a mahoosive bit of Cool-Whip.

- Sprinkle the chocolate jimmies on top. - Attempt to eat without making a mess.

BREAKFAST DONBURI | CONTRIBUTOR: Rae ReneauNote from the contributor; I know this probably doesn't sound that fabulous, but it's quite simple, makes a filling and quick meal, and does taste good, especially if you season it. Play with the recipe a bit, and you can come up with a whole host of other options.

INGREDIENTS:One serving of white rice cooked (your choice – Jasmine or regular white rice, whichever you prefer)One eggOne piece of deli hamOne tablespoon butter or vegetable oilSalt, pepper, and soy sauce to taste

PREPARATION:- Fix the rice according to package directions. For this to really be more authentic (true to Japanese tradition), wash your rice first by putting it in a strainer and rinsing it with water before removing it to the pot for cooking. Once the rice is cooking, pull out a small skillet.- Heat one tablespoon butter or vegetable oil (your preference) in the skillet when the rice is almost finished cooking; once the butter is melted or the oil is shimmering, add your ham and crack the egg on top being careful not to break the yolk.- Cook on low heat until the yolk begins to set. As this is based purely on preference, you can remove the egg and ham mixture from the heat at any time you feel it's to your liking. Personally, I like to let the yolk and white set quite firmly before I remove it from the heat, enough so that the yolk is still over-easy, but the egg isn't too gooey. By this time your rice should be finished as well.- Put the rice in a bowl but leave room at the top. Take your skillet off the heat and use a spatula to gently remove the ham and egg together and place on top of the rice. Season with salt, pepper, and/or soy sauce to taste.

CINNAMON TORTILLAS | CONTRIBUTOR: Element-weaverINGREDIENTS:

Flour tortillas (at least two)ButterSugar

Cinnamon

PREPARATION:- Take one of the tortillas and butter one side.

- Spread/sprinkle the sugar and cinnamon on the buttered side of the tortilla. (You can add as much or as little of either, there's no real amount you should have, so

you can experiment)- Take the second tortilla, butter one side and stick it on top of the first

tortilla. (The sugar and cinnamon should be in between the tortillas)And you're done! You can cut it into pizza slices and eat it that way or you can

leave it the way it is and (attempt to) eat it xD

CHILAQUILES (MIGAS) | CONTRIBUTOR: RaksabNote from the contributor; A cast iron pan works best for this since it can go straight from stove to oven, leaving you with only one dish to clean. But if you haven't got one, feel free to transfer the ingredients to a casserole dish for the second part.

INGREDIENTS:Mandatory;Corn tortillas ripped into piecesTomato salsa (canned pasta sauce will do if you're desperate)Grated or crumbled cheeseCooking oilSqueeze of lime juiceOptional;Eggs Sour creamBeansGround meat or shredded chicken.

PREPARATION:- Heat cooking oil in pan. Pan-fry tortilla bits until they're moist and crispy. Stir in salsa and top with cheese. You want there to be more tortilla than salsa in the dish.- Squeeze some lime juice in (lime goes with everything in Mexico). Add meat or beans if you want. Bake in oven on low heat until cheese is melted and everything's hot.Top with a fried egg for extra protein. Sour cream (table crema) is an optional condiment. Not going to be picky about authenticity here; this is just what I remember from when I went to Mexico. If you're super lazy, you can use tortilla chips instead of tortillas and skip straight to the oven part; but they'll need to be rinsed in cold water first to soften them and remove some salt.

BREAKFAST BEAN OPEN-FACED SANDWICH | CONTRIBUTOR: i am the moonINGREDIENTS:

One eggOne-fourth cup shredded mozzarella cheese

One tablespoon butterOne-fourth cup black beans

One slice wheat bread

PREPARATION:- Smear both sides of the bread with butter. Crack open the egg and fry on a skillet on medium heat until it reaches your preferred level of "done-ness."

Simultaneously heat the beans on low heat in a saucepan.- Scoop up the egg with a spatula and place the bread on the skillet. Place the egg

on top of the bread. Dust with cheese. Heat until the cheese has melted. Spoon beans atop the lot. Use salt and pepper to taste.

OVERNIGHT FRENCH TOAST CASSEROLE | CONTRIBUTOR: simplywritingINGREDIENTS:One-half cup butter or margarineTwelve slices of bread, or three cups of cubed bread (I prefer white, but have made it with whole wheat -- doesn't taste the same)One cup brown sugarOne teaspoon cinnamon or baking spice (or you can substitute with pumpkin spice blend which we do often)One teaspoon vanilla extractFive eggsOne and one-half cup milkOne-fourth to one-half syrup, depending on taste

PREPARATION:- Pour melted margarine or butter into a 9x13 baking pan. In a small bowl, mix together the brown sugar and your choice of spice. In a medium bowl, beat together the eggs, milk and vanilla.- In the bottom of your baking dish, layer with the first six pieces of bread. Sprinkle half of your brown sugar/spice mixture over the bread. Layer the second half of bread on top of this. See the bottom for instructions on using cubed bread. - Pour the egg mixture over all of it, and then sprinkle the remaining brown sugar and spice mix. Take your half cup of syrup and drizzle it all over the top of the casserole.- Cover and refrigerate overnight. For the record, I have made this a couple of hours before wanting to serve it, and let it refrigerate for only two to three hours and that works fine too.When you are ready to make it, cover with tin foil, and bake for thirty minutes at 350ºF. Remove the tin foil and continue baking fifteen more minutes. The casserole should be browned and set.When you are ready to serve, you can sprinkle the top with nuts and/or powdered sugar. Serve with warm syrup and fresh fruit for a yummy breakfast.

USING CUBED BREAD: If you use cubed bread, I recommend putting in half, sprinkling with half the brown sugar/cinnamon mix and then put in the remaining cubes of bread. Pour the egg mixture over the entire thing and then use the rest of the brown sugar/spice mix on top. Syrup can be drizzled over in the same fashion as above.

PUMPKIN PIE INSTANT OATMEAL | CONTRIBUTOR: GeekiliciousINGREDIENTS:

One packet of instant oatmeal (preferably the brown sugar kind) One cup of vanilla almond milkTwo tablespoons pumpkin puree

One-fourth teaspoon of pumpkin pie spice

PREPARATION:- Combine the almond milk, packet of instant oatmeal and microwave as per the

instructions on the oatmeal box. - Once combined thoroughly, add in the pumpkin and pumpkin pie spice and stir. It

should be thick and creamy. You can add more milk or pumpkin to taste.Optional; Top with walnuts or pecans and a small drizzle of maple syrup.

OATMEAL WITH EGG | CONTRIBUTOR: Rain-chanINGREDIENTS:One eggOne-third cup quick cooking oatmealTwo-thirds cup waterSalt/sugar/spices/other condiments, as desired

PREPARATION:- Crack your egg in a bowl, or other microwavable container. Beat it well, then add your water and mix the two together. Add in your oatmeal to the water-egg mixture and stir to combine.- Pop your oatmeal into the microwave for about two and a half to three minutes, stirring and breaking down any eggy formations about once a minute at the beginning, and then every thirty seconds or so after the two minute mark. Stirring more often makes for a more homogenous mixture; less often, a denser mass. How it cooks is your prerogative. - Once the egg is cooked and the mixture is to the texture you like, take it out and add in your spices! I like to salt my oatmeal and bring out the eggy flavor, but it also pairs well with sweet flavors and other normal oatmeal combos, such as brown sugar and cinnamon, pumpkin, or apple. It comes somewhere in between oatmeal and custard, which allows for plenty of possibilities. Enjoy!

JAZZI'S OATMEAL | CONTRIBUTOR: Lydia_EmberINGREDIENTS:

About a cup and a half of oatmeal (doesn't matter if it's quick or old fashioned or what)

About two to three cups of milk (soy milk, cow milk, goat milk whatever you want)Two apples

About a teaspoon of vanilla extractCinnamon, to taste

Brown sugar and/or honey, to tasteIf you have other fruits like berries or peaches or whatever, feel free to add it.

PREPARATION:- Add milk to a large pot. If you like it drier, add a little less, but this is

supposed to be rather wet. Add oats before it boils for softer oats, otherwise add when it boils. Add vanilla. Stir, cover and simmer.

- While that's simmering, add water to a sauce pan and set to medium high heat. Dice an apple and saute. If you wanted other fruit, add some here, but not all. Add

a little cinnamon and sweetener of choice if desired. - Basically this is a quick applesauce, so when the apples start to turn soft, add to oatmeal. dice remaining fruit and add to oatmeal. Add cinnamon and sweetener of

choice to taste, though you may find that the fruit sauce is enough.- While that's simmering, add water to a sauce pan and set to medium high heat.

Dice an apple and saute. If you wanted other fruit, add some here, but not all. Add a little cinnamon and sweetener of choice if desired.

BAKED APPLE-CHEESE CREPES | CONTRIBUTOR: CJ91INGREDIENTS:Crepes (leftover or store bought - we like making crepes for breakfast, so I use what's left over)One granny smith appleSeveral slices of colby jack cheeseCooking spray

PREPARATION:- Preheat the oven to 400ºF. Spray a baking pan with cooking spray, to prevent sticking. Slice the apple into approximately one-fourth inch thick slices, planning for three or four slices per crepe (I usually eat two or three crepes at a time, but you might want more). Lay out the crepes and place the apple slices in stacks in the middle of each crepe. Add cheese to your liking, then fold up each crepe like a burrito and place in the baking pan. Put a little bit more cheese on top of each crepe, if you like.- Bake for ten to fifteen minutes. I don't remember exactly how long I usually bake them, but I like them to come out with the apples still slightly crispy. The crepe may be slightly browned, but you don't have to wait for it to turn crispy.You can also substitute whatever varieties of apples and cheese you like instead. They're excellent hot or cold, so I usually make a couple servings at a time. I like to put them in bento lunches.

TAMAGO KAKE GOHAN ("EGG OVER RICE") | CONTRIBUTOR: AmiRemiNote from the contributor;

Caution: There are two reasons this Japanese breakfast recipe is risky.One, many people are simply disgusted by the idea of eating an uncooked egg. If

that's you, no big deal, just find a different recipe. But this is worth trying at least once, and hey, NaNoWriMo is about new experiences, right?

Two, since it uses an uncooked egg, there is a risk of food poisoning. So don't even try this recipe unless you know that your eggs are fresh and safe. Ideally,

you'll have access to farm-fresh eggs. If, like me, you don't, then buy the freshest eggs you can possibly get at the store, and make this within two days of buying them. Taking that precaution, I haven't gotten sick from this recipe yet,

knock on wood.Anyway, this is a nice, quick, and filling meal, traditionally for breakfast, but

good any time of day. Also a good way to use leftover rice up, if you're derpy like me and you always make too much.

INGREDIENTS:One cup white rice, very hot

One fresh eggSoy sauce to taste

PREPARATION:- While the rice is still very hot, use a spoon to make a dent in it.

- Crack the egg into the dent.- Sprinkle soy sauce on the egg. (Not the rice! That's important!)

- Stir it all together with a spoon or chopsticks until the egg sauce coats all the rice.- Yum.

- And get back to writing.

THE LONE MUSHROOM (AND HOLLANDAISE SAUCE) | CONTRIBUTOR: bighillgoddessMUSHROOM INGREDIENTS/PREPARATION:One large Portabella Mushroom capOne poached eggSix to eight baby spinach leavesTwo tablespoons hollandaise sauceTwo to three sliced cherry tomatoesGrated white cheddar- Scrape gills and stem from mushroom. Brown slightly under broiler then remove from oven.- Layer spinach leaves, tomatoes, egg, hollandaise sauce, then cheese in the browned mushroom. - Put under broiler until cheese is bubbly and melted.

HOLLANDAISE INGREDIENTS/PREPARATION: One egg yolkLess than one-eighth teaspoon Dijon mustard-this is a matter of taste. I use just a smidgeDash of Tobasco sauceSqueeze of lemon juiceOne tablespoon butter- Combine egg yolk, mustard, lemon juice, and Tobasco in blender. Cover and blend about five to seven seconds. This can be done with hand mixer also. It is just smoother from the blender.- Microwave the butter until melted and hot. Start blender on high speed and stream in the butter. It will thicken immediately.

POPPY'S BREAKFAST MIX | CONTRIBUTOR: Dragon GalNote from the contributor; My Pop made this for me for breakfast, and we had it served on a piece of buttered toast, but it can be done many ways. There is no

exact recipe, so the amounts depend on how many you're feeding, and times depend on how cooked you like your ingredients.

INGREDIENTS:OnionBaconTomatoSalt

White pepperChili flakesGinger paste

Eggs

PREPARATION:- Dice your onion(s) and cut the bacon into small pieces. Cut tomato(es) into

wedges; sprinkle with salt and white pepper.- Place onion into a frying pan and fry until half-cooked.

- Add bacon and cook for around five minutes before adding treated tomato. Sprinkle chilli flakes and ginger paste into mixture

- Stir for around ten minutes. If desired, you can add half a glass of water here, but it isn't necessary.

- Shift mixture to one side of pan. In the space left, crack eggs- one for each person you're serving for.

- Leave mixture until eggs are cooked on one side, then flip them and cook on the other side.

- Scoop up mixture, and place an egg on the top of each person's serving.

snacksHUMMUS B'TAHINI | CONTRIBUTOR: Danica5INGREDIENTS:Two cups canned and drained garbanzo beansTwo large cloves fresh garlicJuice of one large lemon (may need more to taste)One teaspoon kosher saltOne-third cup tahini (sesame seed) paste Two tablespoons water

PREPARATION:- Blend all ingredients together in food processor until a fine paste. Taste test and adjust for seasonings.- Serve with toasted pine nuts 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.

GOGGEL MOGGEL | CONTRIBUTOR: KarmaINGREDIENTS/PREPARATION:

- 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!

THE WONDER SNACK | CONTRIBUTOR: larouxNote from the editor; Much to my chagrin and displeasure, the amazing title of this recipe was too long for the format. It's actual title is "THE I-THINK-I'M-GOING-TO-DIE-AND-NEED-A-PICK-ME-UP WONDER SNACK."

INGREDIENTS:A cupA spoonA 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 sugarFive-sixths tablespoon of double creamA generous dollop of strawberry jam or lemon curd

PREPARATION:- 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.

BAGEL, CREAM CHEESE AND LUNCH MEAT | CONTRIBUTOR: Youko AliciaINGREDIENTS/PREPARATION:

- Toast your bagel, then spread cream cheese on one side of the bagel and put a slice of cheese on the other. Microwave until cheese is melted (usually about

thirty to forty-five seconds).- Put your lunch meat and pickles on bagel and put together like a sandwich.

NANO SNACK MIX | CONTRIBUTOR: What A CharmerNote from the contributor; 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.

INGREDIENTS:Two cups BuglesTwo cups square-shaped cheese flavored crackersTwo cups pretzel sticksOne cup Corn Chex cerealOne cup bite-size shredded wheatOne cup pecan halvesOne-half cup butter, meltedOne tablespoon maple syrupOne and one-half teaspoons Worcestershire sauceThree-fourths teaspoon Cajun seasoningOne-fourth teaspoon cayenne pepper

PREPARATION:- 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.

SPINACH-FETA POCKETS | CONTRIBUTOR: AmaraReyiINGREDIENTS:

One can pizza crust (rectangular for easiest use)One-half package fresh spinach

One cup fetaOlive oil

One small onionGarlic and salt to taste

PREPARATION:- 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 375º (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.

NO-CHEESE NACHOS | CONTRIBUTOR: Lonely AngelINGREDIENTS:Mandatory;Tortilla chipsOne-half can of black beansOne-half small can of sliced olivesStore-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)Optional;Hot sauce or canned jalapeño peppers, to taste

PREPARATION:- 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 jalapeños if you like things spicy.

BAGEL DIP | CONTRIBUTOR: rileysmommaINGREDIENTS:

Eight ounce container of sharp cheddar cheese spreadEight ounce container of whipped cream cheese

Garlic powder, to taste

PREPARATION:- 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.

POTATO WEDGES | CONTRIBUTOR: SaziikinsINGREDIENTS/PREPARATION:- 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 and leave until they start to go brown. Dish up and snack away. They're great with dip and they're also good cold.

PIZZADIA | CONTRIBUTOR: rachael.leannINGREDIENTS:

Two tortilla shellsPizza sauce

Meats and toppings

PREPARATION:- Take one tortilla, spread sauce on it, put on toppings, place second tortilla on

top and microwave or put in a sandwich maker.

MOM'S ONION DIP | CONTRIBUTOR: joeyhNote from the contributor; 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!

INGREDIENTS:One large onionTwo eight ounce blocks cream cheeseBeef bullion

PREPARATION:- 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.

CHEESY POUF HORS D'OEVRES | CONTRIBUTOR: adeleketaINGREDIENTS:

One bag of cheesy poufs (the puffy kind, not the crunchy ones)One can of spray cheeseOne pair of chopsticks

PREPARATION:- 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.

CHIP DIP | CONTRIBUTOR: littlemisslizzyINGREDIENTS:One package low fat sour creamOne package powdered soup mix (onion)

PREPARATION:- Mix powder into container of sour cream! It doesn't get any easier than that!

POUTINE | CONTRIBUTOR: writeagain04Note from the contributor; 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.

INGREDIENTS/PREPARATION:- 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!

BEAN DIP | CONTRIBUTOR: NovaeFireINGREDIENTS:Mandatory;One can of refried beansOne can of taco sauceSour creamCheddar cheeseTortilla chipsOptional;Olives

PREPARATION:- 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.

(ALTERNATIVE BEAN DIP RECIPE | CONTRIBUTOR: joeyhINGREDIENTS:

One can cannellini beansGarlic (to taste; I cheat and used the jarred, minced variety)

Olive oil

PREPARATION:- Throw in food processor and add olive oil until the bean spread or dip is the

desired consistency.)GARAGE SALE DIP | CONTRIBUTOR: TarnishedHaloINGREDIENTS:Eight ounces shredded cheddar cheeseEight ounces cream cheese (softened)Eight ounces salsa (the chunkier, the better)Eight ounces sour cream

PREPARATION:- Mix all ingredients together.Scoop with Tostitos chips, or whatever your heart should desire. :)So simple. So delicious.

PEANUT BUTTER HUSHKIDDYS | CONTRIBUTOR: Amber grisINGREDIENTS/PREPARATION:

- Smear bread with peanut butter.- Sprinkle with miniature chocolate chips.

- Fold in half and hand to closest small child.- Repeat as needed.

ENGLISH MUFFIN PIZZA | CONTRIBUTOR: sas_essayINGREDIENTS:One English muffinPizza sauceGraded cheese and any other toppings (veggies, pepperoni...basically, any pizza toppings you like. I suggest pineapple and olives.)

PREPARATION:- 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 microwave for a minute. (I think it tastes better if you put it in toaster oven for ten minutes at 350º-ish.)

MEAL ON A CRACKER | CONTRIBUTOR: lrparksINGREDIENTS:

Four ounces cream cheese, softenedOne-half cup mayonnaise

One-fourth cup finely chopped onionOne tablespoon lemon juice

One-half teaspoon Tabasco sauceOne-half teaspoon Old Bay seasoningSix ounces lump crab meat, drained

PREPARATION:- 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 thoroughly.

STUFFED CELERY | CONTRIBUTOR: JagerINGREDIENTS:One whole bunch celerySeveral cups of sharp cheddar cheeseSeveral cups mayonnaise

PREPARATION:- Saw off root end of celery, separate, 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 individual celery stalks with a fork and serve at room temperature.

NOVELLING DELIGHT (NOVELLER'S HUMMUS) | CONTRIBUTOR: NilboNote from the contributor; 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.

INGREDIENTS/PREPARATION:- 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.Mandatory;One head of roasted garlicOne can of beans (chickpeas or black, your preference)Salt (to taste)Olive oil (for texture)Lemon juice (to taste)Corn chips (for eating the hummus with)Optional;Tahini (a couple of tablespoons, but optional)Balsamic vinegar (also optional, but makes things wonderfully yummy)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 450ºF 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.

QUICK AND EASY CREAMY TACO DIP | CONTRIBUTOR: SimplyWritingINGREDIENTS:

One package (sixteen ounce block) of processed cheese (typically by Velveeta, but we find generic brands constantly)

One (sixteen ounce) container sour creamOne package taco seasoning mix

PREPARATION:- 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.

TEA MARBLED EGGS | CONTRIBUTOR: ShubultzINGREDIENTS: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 sticksOne and one-half inches of vanilla bean OR one and one-half teaspoons of vanilla extractTwo tablespoons low-sodium soy sauceOne tablespoon saltOne teaspoon sugar

PREPARATION:- Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually ten to twelve 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).

(ALTERNATE TEA EGG RECIPE | CONTRIBUTOR: explosionedINGREDIENTS:

Four hard-boiled eggs, peeledOne-thirds cup of your favorite soy sauce

Four bags (or four teaspoons) of your favorite BLACK tea. I recommend plain black or oolong, but any black tea will do. You can experiment!

Boiling water, about two to three cups

PREPARATION:- Place tea in a glass bowl.

- Add soy sauce and hot water until there is enough liquid in the bowl to completely cover eggs.

- Place eggs in bowl and let marinade in the refrigerator. You can eat them after a few hours, but overnight gives the best taste.)

PAJEON/KIMCHI PANCAKE/GREEN ONION PANCAKES | CONTRIBUTOR: feliniusINGREDIENTS:One cup waterOne cup flourAny extra things you want to put in (not eggs)

PREPARATION:- 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 fewtablespoons 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 firealarm. Keep putting enough oil on for it to cook whenever you flip it over. Both sides should be browned.

JALAPENO POPPERS | CONTRIBUTOR: SemiroseINGREDIENTS:

BaconCream cheese

Jalapeño peppers

PREPARATION:- Cut jalapeños 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.

STRAWBERRY SALSA | CONTRIBUTOR: littlemisslizzyINGREDIENTS:Two cups chopped strawberriesOne tablespoon chopped fresh mintOne-half teaspoon grated lime rindOne tablespoon lime juiceOne to one-half teaspoon liquid honey

PREPARATION:- Mix together in a bowl and enjoy! Serve with plan Triscuit crackers or tortilla chips.

ICE CREAM DIP | CONTRIBUTOR: SincerelyPinkPantiesINGREDIENTS:Mandatory;Ice creamChocolate sauceSprinklesChips (any kind you like, but tortilla chips and nacho flavoured Doritos are the best)Optional;Sprinkles

PREPARATION:- Put a couple scoops of ice cream in a bowl.- Drown in chocolate sauce.- Add sprinkles if you like.- Dip chips of choice.

SHRIMP DIP | CONTRIBUTOR: YaminoGeemuINGREDIENTS: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

PREPARATION:- 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 | CONTRIBUTOR: merithynEight ounces cream cheese, softened

Three tablespoons mayonnaiseTwo tablespoons ketchup

Two tablespoons brown mustard (or one teaspoon dry mustard)Two teaspoons onion powderThree cloves garlic, minced

One medium cucumber, peeled, seeded and dicedTwo 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.])

CHEESE BANANA BURRITO | CONTRIBUTOR: Marchenplushie28INGREDIENTS:One slice of provoloneOne-half bananaOne tortilla

PREPARATION:- 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.

QUICK BAGEL PIZZA | CONTRIBUTOR: aviekokyreINGREDIENTS:

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)

PREPARATION:- 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.

MICHELE'S DIP | CONTRIBUTOR: katylinvwINGREDIENTS:One container (sixteen ounces) sour creamOne package fancy shred Mexican cheeseOne envelope ranch dressing mixOne package precooked microwave bacon

PREPARATION:- Chop up the bacon in small pieces. Mix all ingredients together .- Dip your favorite crackers or chips -- I especially like it with Wheat Thins!

CHILI DIP | CONTRIBUTOR: krb2gINGREDIENTS:

One can of chili (I like Hormel's beanless turkey chili, but other kinds work too)One package of cream cheeseOne-half cup shredded cheese

PREPARATION:- 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

325ºF until cheese melts.

CHEESY SNOOTY FRUITY SPREAD | CONTRIBUTOR: RaksabINGREDIENTS:One wedge of BrieOne container of jam or chutneyCrackers or toast

PREPARATION:- Unwrap Brie and put on microwave-safe plate. Spoon a generous helping of jam over it. Nuke in microwave until cheese is soft but not runny. Spread on crackers/toast and eat. This is the poor man's version of a cheese and fruit platter, which is why it's snooty.

ALTERNATIVES:- Swap the Brie for a strong-flavored cheese and drink beer with it instead.- Sharp Cheddar with apple slices is great.

SPICY BOURBON PECANS | CONTRIBUTOR: wcmckimINGREDIENTS:

One pound pecan halvesOne-half cup bourbonOne-half cup sugar

One-half cup angostura bittersOne tablespoon Worcestershire sauce

One tablespoon corn oilOne-half teaspoon cayenne pepper

One-half teaspoon saltOne-fourth teaspoon freshly ground black pepper

One teaspoon cumin

PREPARATION:- Preheat oven to 325ºF.

- 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, Worcestershire sauce and corn oil; stir in pecans. Mix throughly. Let nuts sit for ten 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.

STRAWBERRY BURRITOS | CONTRIBUTOR: JulesReed01INGREDIENTS:Four or five strawberries, diced,One tablespoon of peanut butterOne small flour tortilla

PREPARATION:- First, lay the small flour tortilla on a small plate (or a regular plate, or a large plate. You can go crazy with your plate preferences). Spread the one tablespoon of peanut butter onto one side of the tortilla. Make sure to reach the outsides of the tortilla as well; if you only spread in the middle, the burrito doesn't fold right.- Spread the diced strawberries down the middle (from top to bottom) of the peanut buttered tortilla.- Now, to assemble...fold the bottom of the tortilla up slightly. Wrap one side of the tortilla around the strawberries, and wrap the other side of the tortilla round the first side. Ideally, this should form a pocket. If you aren't up for fancy folding, you could just roll up the burrito, although, this maximizes strawberry retention.This makes one burrito! Enjoy!

CANDIED NUTS | CONTRIBUTOR: RaksabINGREDIENTS:

Unsalted nuts (I prefer walnuts)Sugar

A little butter

PREPARATION:- Toast dry nuts in an oven (350ºF works) until a bit brown (five to ten minutes).

If you are easily distracted, set a timer to make sure you keep an eye on them. Take out when toasted and let cool.

- Take a sturdy skillet. Put sugar (maybe one-half cup for every two cups of nuts you plan to coat, adjust to taste) and a smidge of butter into skillet. Put on

stove and heat, stirring constantly, until sugar melts and turns all goldeny brown and all the crystals are dissolved. Do NOT give in to the temptation to lick the spoon or stick your finger in the sugar, 'cause it is really, really hot at this

point.- Butter an oven-proof dish and spread the toasted walnuts in it. When sugar is caramelized, pour it over walnuts and stir till the nuts are all coated. Spread walnuts out with fork so they don't all stick in one big clump. Sprinkle with a

little cinnamon if you want. Let cool. Eat. Makes a great topping for vinaigrette salads or ice cream.

Warning: HIGHLY addictive. If a little leftover caramelized sugar sticks to your skillet (and it will), you

can get rid of it by heating water in the skillet until the sugar dissolves.

AVOCADO AND SWEET CHILI DIP | CONTRIBUTOR: WriterMeegd13INGREDIENTS:One avocadoOriginal rice crackersSweet chili sauce, to taste.

PREPARATION:- Mash up the avocado, add in the sweet chili sauce to taste AND DIP AWAY!

FALSE PIZZA | CONTRIBUTOR: sierramcconellINGREDIENTS:

One piece of breadTwo pieces of string cheese

Eighteen slices of turkey pepperoniTwo teaspoons of ketchup

PREPARATION:- Spread your ketchup on your bread.

- Place a layer of nine turkey pepperoni on the ketchup bread.- Pull apart the string cheese and make a grid on top of your Turkey Pepperoni.- Place a layer of the other nine Turkey Pepperoni on top of the string cheese

grid.- Pull apart the other string cheese and make another grid on top, possibly in the

other direction.- Place in the microwave and melt for thirty to sixty seconds depending on your

microwave.I ate this for lunch a few times because I was on a calorie diet in which I had to have specific foods in certain amounts (I wasn't eating and the doctors were trying

to get me to make sure I was) so this was a fun exercise. XD It actually tastes like REAL pizza. You can add ranch for taste, too, or other things. Also, if you

want, toast the bread first!

WHITE CHOCOLATE MIX | CONTRIBUTOR: HomewardBoundNote from the contributor; Warning: this is extremely addictive. Fortunately, there is a ton of it to go around. Make sure you use a very large bowl for mixing.

INGREDIENTS:Five cups multi-grain CheeriosFive cups CrispixTwo cups salted peanutsSixteen ounces plain M&MsTen ounces mini-pretzel twistsTwo twelve ounce packages of white chocolate chipsThree tablespoons vegetable oil

PREPARATION:- Measure and mix together cereal, peanuts, M&Ms, and pretzels in a large bowl. Melt white chocolate chips and vegetable oil slowly in a double boiler. Pour melted chips over other ingredients and mix until evenly coated. Lay out onto waxed paper and let dry. Break into pieces and store in airtight container.

NAN BREAD PIZZA | CONTRIBUTOR: waywardvictorianboyINGREDIENTS:One piece of nan bread (found in the bakery or gourmet section of your local super market)Your favorite pizza toppings (cheese, peppers, et cetera)

PREPARATION:- Preheat oven to 400ºF.- Place nan bread on tray.- Grate cheese and sprinkle on pizza. (Try not to get any on the very edge of the bread.)- Add toppings of choice.- Bake for ten minutes, or until the cheese melts completely.

NANOWRIMO TRAIL MIX | CONTRIBUTOR: Katrielle KingstonNote from the editor; Check out more of Katrielle's recipies at

cookingmadesimple.ning.com!

INGREDIENTS:One to two pounds dry roasted peanuts

Six ounces Craisins cherriesSix ounces Craisins blueberriesSix to ten ounces plain raisins

One-half to one pound plain M&M'sOne container of chocolate covered or plain almonds

PREPARATION:- Mix together and put in an air tight container or bulk foods plastic bag.

This makes a lot, but you can snack on it all month.A good mix of sugar, carbs, good nut fats and dried fruit is a balanced energy/brain food snack to keep the gears turning and fingers typing.

ELENA'S MICROWAVE SNACK MIX | CONTRIBUTOR: ecbakerINGREDIENTS:About one tablespoon of butterOne-eighth teaspoon of Worcestershire sauceA pinch of both garlic and celery saltAbout a cup in total of Cherrios, Shreddies, peanuts, pretzels, popcorn, or whatever sort of dried snack you would like in your mix

PREPARATION:- In a microwave safe bowl, melt the butter. Add the Worcestershire sauce, and the garlic and celery salts. Mix until combined. Add your dried cereal/nuts/small snacks and coat with the butter sauce.- Put in microwave on high for twenty seconds. Stir, then heat again for twenty seconds. If it is not crispy at this point, microwave once more for ten seconds or so.

SAVORY EGG IN THE HOLE| CONTRIBUTOR: Rae ReneauINGREDIENTS:Mandatory;Diced red onionOne eggOne slice of bread -- can be any kind; choose your favoriteButter/margarine/cooking oilSalt and pepper, to tasteOptional;Cheese slices

PREPARATION:- Prepare your food first since it won't take long to cook. Take out a cup or cookie cutter and punch a hole in the center of your bread; this will create the "hole" in the title. Decide how much garlic and red onion you like for flavor and dice it up as finely as you like. Crack your egg into a small bowl careful not to break the yolk. - In a skillet, add your butter or cooking oil and heat over low heat until butter is melted or oil is shimmering. Add your garlic and onion and cook, letting the flavors mingle until the onion is tender and the garlic speaks. Then add the outside of the holey bread slice, saving the hole to cook later if you like. Allow the bread slice to fry in the butter-garlic-onion mixture, absorbing the flavors. After a few minutes of frying, carefully pour the egg into the center of the hole and season with salt and pepper to taste.- Let the egg and bread cook until the egg white has solidified and the yolk is more solid and then carefully flip the bread and egg. Cooking times will vary depending on whether you like your egg more cooked or not; do be careful not to undercook the egg, though. Once you've flipped the bread, you can add a few pieces of cheese on top to melt into the bread and egg. Cook until the egg has reached the desired doneness and serve. If you're feeling ambitious, add a bit more butter or oil to the pan and fry up the bread in the remaining butter-garlic-onion flavor. It only takes a few minutes on high heat and is a delicious treat, despite being incredibly fattening. I know this is seriously not heart healthy, but I can't help loving eggs! They're so versatile and easy to fix, and when paired with bread and cheese, they are one of my favorite things to eat!

ASP FRUIT DIP | CONTRIBUTOR: RosefighterINGREDIENTS:

One cup vanilla yogurt (plain will not work)Three-fourths cup creamy peanut butter

PREPARATION:- Mix the two together until it is a light brown. Cut up fruit and dip in. Enjoy!

I was given this recipe at my job that I work with little kids ranging from kindergarten to eighth grade. Most kids will say that they don't like fruit and

after one taste of the dip, they are usually hooked.

PEANUT BUTTER APPLE "SUSHI" | CONTRIBUTOR: LadyStripeyINGREDIENTS:Two tablespoons of peanut butterOne half of an appleTwo slices of wheat or white bread

PREPARATION:- Cut apple into slices about the size of a match.- Cut the slices of bread into thirds.- Spread peanut butter onto the bread.- Place pieces of apple onto peanut butter in a row.- Roll the bread together so it's a cylinder/sushi, using the peanut butter to keep it together.- Enjoy. (Better cold)

CHEESY CHEESE SCONES OF CHEESE | CONTRIBUTOR: MelkyreINGREDIENTS:

Two cups of flourOne tablespoon of baking powder

One-half teaspoon of saltOne-half cup of butter

Three-fourth cup of milkLots of cheese

Basil

PREPARATION:- Heat oven to 450ºF.

- Mix the flour, baking powder and salt in a bowl. Add the milk and butter, and a handful of finely grated cheese (turn your grater!).

- Add as much basil as you'd like, but a couple shakes is enough. Mix, probably going to need to use your hands at this point.

- Grate lots more cheese. Get a pan and put some Pam, parchment paper blah blah whatever you want. Take a small handful of dough and flatten in your palm. Stuff in a ball of cheese, then close the dough around the cheese. Place on pan, and cover

with cheese. Repeat. Repeat, repeat, until out of dough or cheese or sanity.- Cook for ten minutes, looking for brown bottoms.

SHAKSHUKA | CONTRIBUTOR: holy_shiitakeINGREDIENTS/PREPARATION:I use one can of crushed tomatoes (or whole tomatoes that you crush yourself if you're in a crushing mood). But the canned kind is pretty essential because you need the liquid in order to do this second part. (Oh, and a low pot is nice for this recipe.)Once you've got the crushed tomatoes simmering in their liquid, take a few eggs and crack them over the tomatoes. Let them hang out on top of the tomatoes for a few minutes, covering your pot. After three or four minutes, take the cover off. The eggs should have cooked whites and slightly runny yolks. Add salt, pepper and cumin to taste. Ladle into bowls and serve with chips, salsa-style. YUM.

CHEESE STRAWS | CONTRIBUTOR: KayceeRoninINGREDIENTS:One package (eight ounce) of shredded Cheddar cheese (can really be any kind you like)One-half cup (one stick) of butter, softenedOne cup all-purpose flourOne-fourth teaspoon of salt

PREPARATION:- Preheat oven to 450ºF. - In the bowl, combine all four ingredients until you have a dough-like substance. The quickest way to do this is with your hands. Knead it like crazy.- Form the mixture into little balls, and then roll them between your hands until you have a 'straw' about the length and width of your index finger. Place on cookie sheet one to two inches apart.- Bake for about eight minutes, or until golden brown.- Eat and enjoy!

PUFFED WHEAT CAKE | CONTRIBUTOR: Catwoman1138INGREDIENTS:

One cup corn syrupOne cup brown sugar

One-half cup margarineOne-fourth cup cocoaTwo teaspoons vanillaNine cups puffed wheat

PREPARATION:- Combine corn syrup, brown sugar, margarine, and cocoa in a large saucepan and

bring to a boil on medium heat.- Let simmer for about three minutes.- Remove from heat, stir in vanilla.

- Add puffed wheat and mix until puffed wheat is coated.- Press into 9x13 pan and let cool.

SUPER-DUPER EASY TORTILLA ROLLUPS | CONTRIBUTOR: bighillgoddessINGREDIENTS:Five ten inch tortillasSalsaOne block softened cream cheeseOne small container sour creamOne can chopped black olives, drainedOne can chopped green chilies, drainedOne cup grated cheddarOne-half cup finely chopped green onionOne tablespoon taco seasoning

PREPARATION:- Mix cream cheese, taco seasoning and sour cream thoroughly, then spread over the tortillas.- Sprinkle rest of filling ingredients evenly over the cream cheese and sour cream mixture. Roll up tortillas. Wrap tightly in plastic wrap and refrigerate overnight.- To serve: unwrap and cut into half inch slices. Serve with salsa for dipping.

QUICK BERRY PARFAIT | CONTRIBUTOR: bravrayjNote from the contributor; You can use any fruit you want with this one. Flavored yogurt is okay too.

INGREDIENTS:Six ounces of yogurt, any typeOne half to one cup berries, sliced if neededOne-half cup bran

PREPARATION:- Obtain a bowl or cup. Mix the yogurt if needed, and place some on the bottom of the bowl or cup. Top with some of the fruit, followed by the bran cereal. Repeat until finished.Serve immediately or store in refrigerator until ready to eat.

BRUSCHETTA | CONTRIBUTOR: ajc Fresh tomatoes (can be any type, even small cherries)

Fresh basil (about eight medium-sized leaves)Fresh, or dried, oregano (approximately one half teaspoon chopped/dried)

One-half cup chopped/finely diced white onionTwo tablespoons extra-virgin olive oil

One teaspoon balsamic vinegarOne fresh mozzarella ballSalt and pepper to taste

- Chop tomatoes and add in chopped basil, oregano and onion. Slice up the fresh mozzarella ball. Add oil, vinear and salt and pepper. Toss and enjoy as a salad, OR

slice thin mozzarella on top of crusty Italian bread. Bake under broiler until cheese is melted and bubbly, then add tomato salad on top and enjoy as fresh

bruschetta. You can also top with Romano or Parmesan cheese.

CRISPY TORTILLA STRIPS | CONTRIBUTOR: mycatduncanINGREDIENTS:Mandatory;One tortillaA mild or spicy seasoning of your choicePAM spray Optional;Salt

PREPARATION:- Heat the frying pan to a medium-high setting. Don't make it too hot or your tortilla will burn right away.- Once the pan is heated, put to tortilla onto it whole. (I used to cut it before, but found that this works better.)- Spray the top side of the tortilla with the PAM and sprinkle it with however much of the spice and salt you want. - Let the tortilla cook until it is medium or light brown on the other side. DON'T leave the stove while the tortilla is cooking, because it happens really fast. Trust me.- Flip the tortilla to the uncooked side. Depending on how much spice you'd like, you can now spray the cooked side and put seasoning on that, too. - You can let the tortilla cook until it is crispy enough for you, then remove it and place it on a plate (or cutting board, if you decided to use the knife). Turn the stove off. Now, take your scissors/knife and cut the tortilla into lengthwise strips just thicker than, say, a pencil. You can also cut it into triangles or circles or octagons; I don't think it affects the taste.- EAT! They taste good if you dip them in sour cream, and probably Greek yogurt, too.

KALE PESTO | CONTRIBUTOR: RaksabINGREDIENTS:One bunch of fresh kale, or one-half pound bag of frozenOne small onion, or half a big oneOlive oilThree-fourths cup grated parmesan cheese, or a couple of thumb-size chunksThree handfuls walnutsOne clove garlicBlack pepper and saltYou will need a food processor for this recipe.Optional;Red pepperScoop of plain yogurt

PREPARATION:- If kale is fresh, wash and parboil it, let cool, and chop it into pieces that will fit in your food processor. If it's frozen, dump it in a bowl, cover, and microwave on medium until it's lightly cooked. If the greens have a lot of liquid in them, drain it out.- Heat a skillet with some oil in it, chop the onion, and cook the onion bits until it starts to get soft. Mince the garlic and toss it in until it starts to get golden brown. If you're using red pepper, sprinkle it into the oil. Take the skillet off the heat and stir until the onions cool a little. For bonus points, you can toast the walnuts.- Add a handful of nuts to the food processor, and pulse until you have nut crumbs. Add parmesan. Then toss in the onions and oil and a handful of kale and process some more. Sprinkle in some salt. Keep blitzing and adjusting ingredients (you may need to add more oil or some yogurt) until you have a paste that suits your taste.Serve the pesto on toast or hot pasta. Or dip crunchy veggies in it. This makes several servings; store leftovers in fridge.This also works with broccoli, chard, spinach, peas, or any sturdy green edibles you have laying around. Yes, even frozen (just nuke until cooked first). Don't try it with delicate salad greens though.

breadsMY FAVOURITE BEER BREAD RECIPE | CONTRIBUTOR: OrangeTangoDobleINGREDIENTS/PREPARATION:- 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 ounces 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.

(ALTERNATIVE BEER BREAD RECIPE | CONTRIBUTOR: AniRemiINGREDIENTS:

Three cups self-rising flourThree tablespoons sugar

One bottle beer; and don't try to get all fancy and use a flavored beer. Your average Budweiser or Sam Adams will do the job.

One-fourth cup melted butter

PREPARATION:- Preheat oven to 375. Grease a loaf pan with butter or cooking spray and set

aside.- Combine sugar, flour, and beer. The fun part is pouring in the beer and watching

it get all fizzy while you stir.- Pour the batter into the loaf pan, and layer the melted butter on top.

- Bake for 1 hour.- Serve hot, topped with butter and whatever else you please.

I think this bread is fantastic topped with honey and served with a cup of strong black tea.)

WET CORNBREAD | CONTRIBUTOR: tidewaterboundINGREDIENTS:Three cups white cornmeal (Indianhead from MD is best)One cup sugarOne and one-half teaspoon saltOne stick butter

PREPARATION:- 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, so watch it. Can be forty-five minutes. It depends on the humidity of the cornmeal)- Serve warm with plenty of butter.

THE BREAD THAT MUST NOT BE NAMED | CONTRIBUTOR: rachiezNote from the editor; Thank you Nessarie for the name!

INGREDIENTS:Five and a half cups of all-purpose flour

One-half cup of instant mashed potato flakesOne-four cup, and three tablespoons of sugarOne and one-third package/tablespoon of yeast

Three-fourths teaspoon of saltOne-fourth teaspoon of ground ginger

Two-third cups of milkOne-third cup of water

One-third cup butter, softenedTwo-thirds cup pineapple juice

Two eggsOne and one-fourth teaspoon vanilla extract

PREPARATION:- 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.

WRITERATWORK'S MOM'S FLUFFY BISCUITS | CONTRIBUTOR: writeratworkINGREDIENTS:Two cups self-rising flourOne-half cup shortening or butterTwo-thirds cup milk or water

PREPARATION:- Mix butter into flour with a fork until crumbly, add milk, mix well. - Knead dough gently onto floured surface (flour your hands). Roll or pat to one-half inch thickness. - Cut with a biscuit cutter or small round cup dipped in flour. - Place on a baking sheet, bake about ten to twelve minutes at 450°F.

FAIRY BREAD | CONTRIBUTOR: nocturnalie2Note from the contributor; So many people outside of Australia haven't heard of it, and it was a huge, awesome part of my childhood, so I thought I'd share it around.

INGREDIENTS:White bread

Butter or margarine Sprinkles; hundreds and thousand

PREPARATION:- Spread the butter or margarine on the white bread. Make sure to reach into the

corners. Don't - freak out about the amount used; it's mostly for adhesive purposes.

- Sprinkle hundreds and thousands over the bread liberally. You want a nice even coat.

- Traditionally, cut the bread into triangles. Stars and hearts are also popular.- Eat! (Be prepared to get sprinkles all over your lap!)

SHORTBREAD DOUGH | CONTRIBUTOR: TelcontarNote from the contributor; Everybody knows that the dough is always better than the cookie, but raw cookie dough isn't supposed to be the safest thing to eat. Shortbread dough, however, has no egg or other ingredients that need to be cooked. And better yet, because it's a simple ratio rather than an actual recipe, you can make as much or as little as you want to get through your NaNoing adventure!

INGREDIENTS:One part sugarTwo parts butterThree parts flour

PREPARATION:- Just put these all in a bowl and cut them together with a pair of forks until they're super crumbly and delicious! Then eat!Also, if you decide you do want to bake the shortbread, make enough to cover the bottom of an ungreased 8x8 inch cake pan and bake at 425ºF until the dough is light brown and flaky.

THE SIMPLEST HOMEMADE PIZZA DOUGH EVER | CONTRIBUTOR: NunseikINGREDIENTS:400g of butterOne cup of warm water (warm enough to melt the butter, but warm to "handle it all" also)One kilogram of flourOne package of dry yeastSalt and sugar, or not! Depends on you... I always forget to put salt!Olive oilTop as you want to

PREPARATION:- Warm the water, add the yeast and let it dissolve. - Put the butter (and salt) in the water, and using your hands you have to melt the butter in the water as much as you can! - Add flour with care, stir the mixture while adding flour until the dough stops sticking to your hands... probably it will happen before you use the entire flour! Don't worry, you will use it later. - Knead the dough (you can use a little bit of anger here, IMPORTANT!!!)- Put the dough in a bowl lightly coated with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic and let it rest for about two hours in a warm place until It double in size! It is pretty beautiful!- Now in a flat surface (previously cleaned and coated with flour) you will take a certain amount of the dough and open in the shape of a pizza you want. Probably it won't work as expected, then you can use a rolling pin or a bottle to help you to open your pizzas.- Top as you want and carefully take it to the oven, medium temperature, for ten to fifteen minutes.The dough normally will be enough for five flat and crispy pizzas.

ONE-TWO-THREE BREAD | CONTRIBUTOR: freimanINGREDIENTS:One teaspoon of saltTwo tablespoons of oil, lard, butter, shortening or left over bacon grease (they work differently, but they all work)Three tablespoons of honey or sugar (to feed the yeast beasties) (two or three diner packets)One cup of sourdough starter, or 2 packs of yeastAbout four cups of all purpose flour. You can substitute whole wheat flour, but not self risingAbout a cup of any kind of flour for kneadingEnough oil and flour to flour and grease two loaf pans and a big bowlOne or two eggs, adds "meatiness" to the breadMelted butter (brush it over the loaf for a pretty crust) PREPARATION:- In a great big plastic or aluminum bowl, mix the yeast with the warm water. If you are using starter, just put a cup of starter in the bowl. Add the oil, salt and the honey (and eggs, if you want). Stir it with a wooden spoon. Add about 3 cups of flour. Stir until it becomes batter, and then keep adding flour until it becomes dough. It takes a few tries before you really know what that looks like, but it isn't tough to spot.- When the dough is holding together, turn it out onto a floured surface. Knead it until I gets firm (about ten minutes). To knead, fold the dough over onto itself and press it down. Turn the dough ninety degrees, and then do it again. Guys, women seem to love to watch a shirtless man knead dough (and the other way around, I guess).- Let the dough sit for a minute, and go wash the bowl. Dry and then grease the bowl. Drop the dough into the bowl, and then flip the bowl over so that the dough falls out. Then drop the dough back into the bowl, oiled side up.- Lay a damp, clean cloth over the top of the bowl, and set it in a warm, draft free place. Once again, put it where pets, kids and spouses can't bump it. At this point, you can go to work, or go to bed, or do anything else you want for a while. The dough has to rise at least to twice it's size, which takes about an hour. It's fine if it rises more than that. When you are ready flour your hand, and gently punch the middle of the dough. The dough will fart bread scented air and make the entire house smell good. - Knead until it becomes firm again. Roll the dough out with a floured rolling pin or a floured empty (and lableless) wine bottle. Grease and flour a cookie sheet. Roll the dough up, and fold the ends of the roll under. The idea is to keep the the gasses in the bread. Put the long loaf diagonally on a cookie sheet and let it rise again until it has doubled in size again. Brush the loaves with melted butter to get a slightly crispier crust.- Bake the loaf at 375°F for about twenty-five minutes. Keep an eye on it for the first few dozen loaves. After a while you can tell by the smell. The bread is done when you put a toothpick into it, and it pulls out clean and dry.- When the loaves are done baking, let them cool on a wire rack. This prevents dry spots. Let them cool before you slice them. A good quality bread knife is worth the money. Don't get in a hurry, if you cut it too soon, it wont cut right.

soupsSUPER FAST AND EASY TOMATO AND BEAN SOUP | CONTRIBUTOR: fionchaddINGREDIENTS:Mandatory;Two tins chopped tomatoesOne tin mixed beansOne tin kidney beansThree garlic cloves170 milliliters stockLots of fresh basilOptional;Parmesan Creme fraiche

PREPARATION:- 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).

EASY POTATO SOUP | CONTRIBUTOR: radioactivealchemistINGREDIENTS:

Three large potatoesThree strips of bacon (or ham), precooked and cut into one-half inch pieces

Two pieces of garlic cloveHalf a red onion (regular onion is okay too, but I think red gives it more of a

kick)Two teaspoons olive oil

Salt, pepper, oregano and parsley to taste

PREPARATION:- 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.

(ALTERNATIVE POTATO SOUP RECIPE | CONTRIBUTOR: aurorablackINGREDIENTS:Two-thirds cup butterTwo-thirds cup flourSeven cups milkFour large baking potatoes, baked, cooled, peeled and cubed, about four cupsFour green onions, thinly slicedTen to twelve strips bacon, cooked, drained, and crumbledOne and one-fourths cups shredded mild cheddar cheeseOne cup (eight ounces) sour creamThree-fourths teaspoon saltOne-half teaspoon pepper

PREPARATION:- 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.)

(ALTERNATIVE POTATO SOUP RECIPE | CONTRIBUTOR: HomewardBoundINGREDIENTS:

Four tablespoons butter/margarineOne medium onion, diced

About seven medium potatoes, dicedOne cup potato water

One cup milkTwo cans condensed Cream of Chicken or Cream of Mushroom soup

One package of smoked sausage/Polish Kielbasa, slicedSalt and pepper, to taste

PREPARATION:- Sauté onions in butter. Cook potatoes in water until tender. Drain potatoes, but

reserve one cup of potato water. - In large pot, combine all ingredients, stir well to distribute condensed soup

evenly throughout, and cover. Return to low heat. Simmer at least thirty minutes, stirring often.

Personally, I don't salt this very much. The condensed soup takes care of that nicely, I think. Also, I prefer to simmer an hour or a bit more. Makes it nice and thick. This is a great meal for the autumn and winter, because it is so warm and

filling. I know my family of three always goes back for seconds. It would definitely not serve six or us!)

THE NOODLE AND WHATEVER ELSE YOU CAN FIND SOUP | CONTRIBUTOR: KittenataINGREDIENTS: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 choiceFresh or frozen peas (half a cup, or more depending on how many peas you want)

PREPARATION:- 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).

BLACK BEAN SOUP | CONTRIBUTOR: lrparksINGREDIENTS:

One tablespoon oilTwo medium red onions, finely chopped

One medium red, yellow or orange bell pepper, choppedOne green bell pepper, chopped

Two stalks celery, choppedFour cloves garlic, minced

One tablespoon, plus one teaspoon cuminOne pound dried black beans

One tablespoon chopped canned adobo chile peppersFour (fourteen ounce cans) beef brothOne tablespoon Tabasco chipotle sauce

Two teaspoons saltOne-fourth teaspoon black pepper

Juice and zest of one limeOne cup sour cream

PREPARATION:- Heat oil in large skillet over medium-high heat. Add onions, peppers and celery and sauté until lightly browned. Add garlic and cumin; stir one 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 six hours. Transfer two cups of 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.

FIVE CAN CHILI | CONTRIBUTOR: SulwenINGREDIENTS:One can kidney beansOne can black beansOne can chicken brothOne can tomatoes with chiliesOne can refried beansOne packet chili seasoning

PREPARATION:- Dump everything into a pot. Stir and heat. And you're done!

MEAT AND VEGGIE STEW | CONTRIBUTOR: jillbINGREDIENTS/PREPARATION:

- 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 okay [use

chunks rather than mince]. 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.)- 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.

TACO SOUP | CONTRIBUTOR: timeturnerINGREDIENTS:Mandatory;Two pounds ground beefOne large onion, choppedOne can pinto beansOne can whole kernel corn,drainedOne can stewed tomatoes, Mexican styleOne can Rotel tomatoesOne package original Hidden Valley ranch dressing mixTwo and one-half cups water or more, to make soup brothOptional;One package taco seasoning mix

PREPARATION:- 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 from the contributor; 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.

CHICKEN AVOCADO SOUP | CONTRIBUTOR: brightlightsINGREDIENTS:Three cups chicken brothOne avocadoOne twelve ounce jar of Salsa VerdeOne cooked chicken breast, shreddedTwo teaspoons cuminOne can cannellini beansTortilla chips(For the chicken, buying a small rotisserie chicken is easy too, and requires no cooking in advance.)

PREPARATION:- 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.

JUG CHEESE SOUP | CONTRIBUTOR: KyronaeINGREDIENTS:

Two chicken bouillon cubesFour cups water

One cup chopped onionsTwo 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.

PREPARATION:- In a large pot, combine water, bouillon and veggies. Bring to boil, then simmer

for thirty minutes. Add cream soup and cheese. Stir until cheese is melted.

THE TENDERFOOT'S CROCKPOT CHILI | CONTRIBUTOR: ChautonaINGREDIENTS:One restaurant-sized can of pinto beans (the big mondo things... you can substitute 1 lb of dried beans, soaked and cooked, as well)Three packages of Taco Seasoning (I prefer Lawry's)Three pounds of browned ground beef.Two to three (fourteen and a half ounces) cans of Mexican diced tomatoesOne (seven ounce) can of green chiliesOne to two large chopped onionsThree to four tablespoons of powdered garlic

PREPARATION:- Dump all ingredients in a large (six quart) crockpot and cook on low for four to twelve hours (only "needs" four but can stay for ages).Serve with cornbread or oyster crackers. We like cheese heaped on ours. It's better than canned and FAST.

"OH MY GOD I JUST MIGHT DIE" CHILI | CONTRIBUTOR: DMINGREDIENTS:One and a half pounds of ground beef/chuck/sirloin. I'm not entirely sure how ground turkey would taste, so I'm not adding it to the list of ground meats you can use.Two medium sized cans of kidney beansThree cans of tomato sauce, the big ones. (But not the surplus size. Unless you're cooking for 120. Then I guess that many.)Two packets of hot chili seasoning. We use the ones they have at Publix and they work just fine.Frank's Red Hot Buffalo Sauce. (SWEAR BY THIS STUFF)Valentina Hot Sauce. It's from Mexico. If you have it in your area, it'll be in the Hispanic Foods aisle (I believe I've also seen them at World Market, but don't quote me on this) of your grocery store. If not, I guess leave it out.Chili powder, crushed red pepper, garlic, black pepper, paprika, to taste.About four drops of steak sauce.

PREPARATION:- Brown the ground beef. While the ground beef is cooking, get out a large stockpot and combine the sauce, beans, and everything else. Stir.- When the ground beef is done cooking, drain the grease and pour the collanderful (or whatever you used to drain the grease) of ground beef into the stockpot. Stir again.- Let it simmer about two, three hours. Then serve with crackers, and if you need to cool it down (and we're not talking temperature), sour cream.You can make this and then put it in the fridge and pull it out the next day or dinner, and it's going to taste great (a lot spicier too). This is a great way to warm up in the winter too. Your lips will feel warm, your innards will feel warm...

EASY CHICKEN AND DUMPLINGS | CONTRIBUTOR: SphynxINGREDIENTS:

One can of cream of chicken soupOne can of cream of mushroom soup

Two cans of waterOne bullion chicken cube

One cups of chickenOne package of Pillsbury biscuit dough

Salt and pepper as needed.

PREPARATION:- 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 recipe 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!

LAZY SOUP | CONTRIBUTOR: IridialNote from the contributor; 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!

INGREDIENTS:Hot waterVegetable bouillon cubeRed pepper

PREPARATION:- 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.

THE SOUP OF THE POOR AND MALNOURISHED | CONTRIBUTOR: ej runyonINGREDIENTS:

One can Progresso Lentil SoupOne can stewed tomatoes (Italian or Mexican seasoned if you want)

One chicken breast from KFC

PREPARATION:- 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 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 with crackers.

- Get back to work.

VEGGIE SOUP | CONTRIBUTOR: BlackEyedGirlINGREDIENTS:Two to three potatoesAny other vegetable you like; I prefer zucchini and broccoli.Veggie broth

PREPARATION:- 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.

FRENCH ONION SOUP 2.0 | CONTRIBUTOR: SpicaINGREDIENTS:Mandatory;Four cups of sliced yellow onionsThree tablespoons of melted butterTwo tablespoons of sugarOne-half cup of a dry wine (Merlot is my personal favorite. I've also used red wine vinegar and balsamic when I had nothing else, and the result wasn't the best, but certainly edible.)Seven cups of broth (beef is preferred, but I love mushroom.)Two to three cloves of garlic, mincedSalt and pepper to tasteOptional;One loaf of French breadMozzarella and Parmesan

PREPARATION:- Toss sliced onions with melted butter. Add garlic and sprinkle in a tablespoon of the sugar. Cover and let simmer at medium temperature for forty minutes, occasionally scraping and stirring every so often. Sprinkle in some of the sugar and salt between each scraping. The onions should be completely and evenly caramelized before the next step.- Stir in the wine. Lower temperature to simmer. Add in a little bit of broth at a time, stirring gently after each addition.- Let simmer for thirty minutes. Season to taste.Personally, I love French onion soup with just a small sprinkling of cheese on top. But if you prefer the full gratinee:- Preheat oven to 350ºF. Pour soup into oven-safe bowls.- Slice baguette into half-inch slices and layer one in each bowl. Sprinkle mozzarella and Parmesan mixture on top to taste.- Bake for fifteen to twenty minutes or until toasted. Serve.

MUSHROOM AND BARLEY SOUP| CONTRIBUTOR: AmiRemiINGREDIENTS:

Two tablespoons butterOne clove pressed or chopped garlicTwo celery stalks, chopped finely

Two large carrots, peeled and chopped finelyOne-half large sweet onion, diced

Fifteen mushrooms, wiped clean and slicedThree cans chicken or vegetable broth

One cup pearl barley, rinsedSalt and pepper to taste

PREPARATION:- Melt the butter in a large pot over medium heat. Add in the garlic, onions,

carrots, and celery, and saute until the onion is translucent.- Add the mushrooms and saute until they soften.

- Pour in the broth and the barley. - Cover and simmer for at least 1 hour, until the barley is tender.

- Catch up on your word count while you wait.- Serve hot with crackers or buttered bread.

PORK AND LENTIL STEW | CONTRIBUTOR: Joan_of_QuarkINGREDIENTS/PREPARATION:- Quantities depend on your cooking pot; find a heavy-bottomed saucepan or casserole dish and hunt down enough: Onion Potato Carrot Pork chops or cheap pork joint sliced into fillets (optional) Bacon Sausages Lentils…to fit it. To flavour it, use some or all of garlic, sage, bay leaves, rosemary, oregano, salt, pepper. You will also be adding chicken stock or water.- Depending on the size of your lentils, you might want to soak them in water for a few hours if you have time, and then discard that water. The tiny orange lentils don’t need this.Can be cooked on the stove top or in the oven; if using an oven, heat it to a moderate heat. If using chops or fillets, brown them on both sides in a sauté pan with a little oil. - Dice the vegetables and cook in the base of your pot with a little oil until just starting to colour.- Add the herbs and condiments and mix thoroughly. Chop bacon and sausages into bite-sized pieces and stir in. Now add your lentils and liquid.- Simmer on the stove top for about forty minutes or bake for around one hour, whichever fits your writing routine best. Tastes fine the next day so can be made in bulk in advance.

HAM AND BEAN STEW | CONTRIBUTOR: MadalynK

INGREDIENTS:One package of dried Great Northern Beans

One packed of precooked, diced hamSalt and pepper to taste

Water

PREPARATION:- Rinse the beans and remove any gross looking ones. Put them in the crock pot with

enough water to cover them. Let them simmer on high for about two hours, them switch to low and add the ham. Let it cook for another four to five hours.

I usually divide it up into serving sizes in freezer bags, that way when you want some at 3:00 AM, you just have to throw it in the microwave!

PENCILLIN CHICKEN SOUP | CONTRIBUTOR: RaksabINGREDIENTS:One set of raw chicken parts, precutOne small onion, or two shallotsTwo to three large carrotsOne large celery stalkTen whole black peppercornsTwo cloves garlicOne turnipOne parsnipOne leek, or bunch of spring onionOne bunch parsleyAny other root vegetables you think would be good. Be careful if you use potatoes, because they can get mushy. All proportions are flexible.

PREPARATION:- 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.

CHICKEN TORTILLA SOUP | CONTRIBUTOR: pearannoyedINGREDIENTS:

Two large cans of chicken brothTwo 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, dicedTwo large cans pre-cooked chicken

Two cans of Rotel or other Mexican seasoned canned tomatoesTwo 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

PREPARATION:- 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.

(ALTERNATIVE CHICKEN TORTILLA SOUP RECIPE | CONTRIBUTOR: Vickie TaylorINGREDIENTS:Four cups waterOne can (fourteen and a half ounces) diced tomatoesOne cup shredded or cubed cooked chicken breastOne can (four ounces) chopped green chili peppersOne envelope noodle soup mix with chicken brothOne-half teaspoon ground cuminOne-half teaspoon saltOne-half teaspoon black pepperOne-half cup grated Monterey Jack cheeseOne-half cup tortilla strips or crushed FritosOne onion, chopped

PREPARATION:- Combine water, tomatoes, chicken, chili 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.)

STEAK AND POTATO SOUP | CONTRIBUTOR: radioactivealchemistINGREDIENTS:

Meat. Leftover steak, marbled steak, whatever you've got hanging around.PotatoesCarrotsOnions

Beef brothOlive oil

Garlic, mincedSpices

Amounts don't really matter; use what you've got. You can use more/different veggies if you like (celery or something). There should be enough beef broth to cover everything; you can add a little bit of water if it simmers down too much.

For spices, use whatever you've got handy. I like basil and cracked pepper.

PREPARATION:- Cut your veggies and meat up into nice little pieces. Put the meat in the bottom of your soup pot with the garlic, spices, and a little bit of olive oil; cook until

browned. - Add your veggies and broth and bring it to a boil over high heat. Cover, reduce heat to medium, and let it simmer for about an hour while you go write. Test for

doneness by piercing the potatoes or carrots with a fork.Depending on the amounts you use, you can make a lot or a little, and it tastes

great. Two small pieces of round steak, four medium potatoes, a carrot, about one-half cup minced onion, and two sixteen ounce cans of beef broth makes about four

servings, to give you an idea.

(ALTERNATIVE STEAK AND POTATO SOUP RECIPE | CONTRIBUTOR: Katrielle KingstonINGREDIENTS:Mandatory;One package Bear Creek creamy potato soup mixTwo steaks, one inch thick, cubed into piecesOne cup carrots, diced or medallion slicedOne cup celery, diced about the same size as the carrotsTwo to three medium sized potatoes, quartered and cubedOne to two tablespoons bacon bits (in soup)One to two tablespoons chives (fresh or dried in soup)Salt and pepper, to tasteOptional;Green onionSour creamChivesBacon bitsShredded cheddarOyster crackersFor this recipe, chop all veggies, meat and set out all the garnishes ahead of time. Once you get started, this soup cooks fast.

PREPARATION:- Pat dry steaks with paper towel, cube and cook until browned in a skillet with a little olive oil. Meanwhile, in a large pot heat Bear Creek soup according to directions on package. It should be about the consistency of thickened gravy. When meat is done, drain off fat, rinse, add to soup, as well as the vegetables and potatoes.- Let simmer on low until vegetables cook...you'll need to stir it frequently, as potato based soups can burn easily if they are cooked at too high a temp. In the last few minutes of cooking, add a heaping spoonful of sour cream, bacon bits, chives and salt and pepper. Stir until sour cream is evenly distributed and melted in, and serve with garnishes.)

LOW-MAINTENANCE FISH SOUP | CONTRIBUTOR: CerridweneINGREDIENTS:

100 grams salmon (frozen work as fine as fresh)One chopped red onionOne inch chopped leek

One cup prawns (or frozen shrimp)Sweet and sour sauce

Chicken broth to your taste

PREPARATION:- Put salmon in pot, cover with water, add a touch a salt and let simmer on lower to medium heat for about fifteen (thirty if frozen) minutes. Perfect time to do a

word sprint or three while waiting. - Pour off the water and add fresh until it covers the fish, add the leek and onion

along with the sweet and sour sauce and the broth. Let simmer for about five minutes. Add prawn (if using frozen shrimp give it one minute before serving), grab

a plate and serve with a piece of bread and beverage of your choice.

BROCOLLI-CHEESE SOUP | CONTRIBUTOR: writeratworkINGREDIENTS:Two bottles of cheese whiz (eight ounces each)Two cans condensed cream of celery soup (ten and a half ounces each)One and one half to two pounds broccoli (fresh or frozen)Four cups half-and-half cream

PREPARATION:- Chop broccoli (heads and stems) into bite-sized sections. Mix all ingredients together in a large crock pot, cook overnight (five to eight hours, or until broccoli is tender) on LOW heat.

KAT'S SPICY THREE BEAN CHILI | CONTRIBUTOR: Katrielle KingstonINGREDIENTS:

Two tablespoons olive oilOne pound ground beef

One pound ground turkeyTwo tablespoons garlic, minced, divided

One cup onion, mincedFour cups water, divided

Two packages McCormick Original chili seasoningTwo cans (fifteen ounces each) diced tomatos

One can (fifteen ounces each) dark red kidney beans, black beans and chili beansOne whole green, red, and yellow bell pepper; diced or strips

One tablespoon hot sauceOne tablespoon creamy peanut butter

PREPARATION:- 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.

PEANUT BUTTER RAMEN SOUP | CONTRIBUTOR: ArynaINGREDIENTS:One oriental flavored ramen package (I haven't tried this with any other flavor.)Two tablespoons extra chunky peanut butter (really any will work, but that's what I prefer.)Diced apple (It's up to you as to how much you put in.)

PREPARATION:- Prepare ramen as per the instructions then mix in the peanut butter and the apple. Enjoy.

EASY BEEF STEW | CONTRIBUTOR: golfgal08INGREDIENTS:About one pound stew meat (or however much you need for however many people you plan on serving)OnionCarrots (I like to use a frozen bag of cut carrots to save on prep time)PotatoesCeleryOne can stewed tomatoes (I use crushed tomatoes to avoid chunks...)BarleyBeef broth/bullionBay leafBasil, oregano, parsley, salt, pepper, and other spices to taste

PREPARATION:- Brown the meat and the onions in some olive oil. Add cut carrots, potatoes, and celery to the pot/crock pot. Dump in the tomatoes and any seasonings you desire (including the bay leaf). Add beef broth (I usually use a mix of beef broth and plain water). Add any other vegetables you may so desire in your stew (if you're not morally opposed to slimy fungus, go ahead and throw some mushrooms in, add some sweet potato or winter squash for variety, whatever floats your boat).- Let the stew cook for nigh on forever. Soak the barley for while before adding it. Let it cook a while more.Top with Parmesan when served if desired.

CHEATER'S CHICKEN AND SAUSAGE GUMBO| CONTRIBUTOR: flyeryINGREDIENTS:

Three skinless, boneless chicken thighs, choppedFour tablespoons unsalted butter

One pound Andouille, crumbledFour stalks of celery, choppedOne large yellow onion, chopped

Three cloves garlic, finely choppedTwo tablespoons flour

Four cups chicken broth (more can be added if you want it soupier, or just add water)

One bay leafA dash of paprika

Twelve okra, sliced in rounds

PREPARATION:- Brown chicken and sausage with two tablespoons butter and the transfer to boll

- Add vegetables to pan and cook until softening (two minutes).- Add remaining butter and flour and stir for two minutes.

- Add broth and bring to a boil. Return meat to pan.- Add okra, reduce heat to medium and simmer until thick.

KARJALAN PASTI (BEEF STEW) | CONTRIBUTOR: nerakroseINGREDIENTS:Mandatory;One kilogram beef inner steak or what it's called in EnglishOne and one-half teaspoons saltFreshly ground pepperolive oil for fryingFour deciliters white wineThree deciliters apple juiceTwo beef stock cubesOne-half deciliter soy sauceTwo to three laurel leavesTwo teaspoons rosemaryApproximately ten potatoes (medium sized to large)Three to four carrotsTwo onionsOne parsnipOne fennelFour cloves garlicOptional;One-half deciliter dijon mustard (can be left out...I hate mustard so I never put it in, and it's none the worse for it)One bag (twenty grams) figs For a simpler recipe, white wine and apple juice can be substituted with water, and the vegetables can be varied. I most often use only onions, potatoes and carrots as that's something I always have.

PREPARATION:- Slice the meat into smaller slices and fry with salt and pepper in a cast iron pot until golden on each side. Add the white wine and apple juice (or water if that's what you're using), the soy sauce, mustard, figs, stock cubes, laurel leaves and rosemary. All the vegetables are thrown in on top (peeled and chopped, carrots into coins and potatoes into quarters, onion into quarters). Make sure the broth covers everything. Put the lid on the pot and put in the oven and leave on 150ºc for at least two hours. The longer the better.The meat gets really really tender, the broth is savory and divine (also a bit sweeter if you use the apple juice) and this serves many people or a few for some days. Can be stored in the cast iron pot in the fridge and can be reheated on the stove.

CORN AND BEAN VEGETARIAN CHILI | CONTRIBUTOR: SemiroseINGREDIENTS:One onion, choppedOne green bell pepper, choppedTwo jalapeño peppers, seeded and chopped (or less than seeded if you like extra heat)Four cloves garlic, choppedTwo cans black beans (or one big can), drained and rinsedTwo cans diced tomatoes (or one big can), undrainedOne and one-half cups waterOne tablespoon chili powderOne teaspoon ground cuminOne-half teaspoon sea saltOne cup frozen cornVegetable oil

PREPARATION:- In a large saucepan heat the oil over medium heat and cook onion, bell pepper, jalapeño 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.Suggestions;I like to top it with sour cream 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.

EASY VEGETARIAN CHILI | CONTRIBUTOR: i am the moonINGREDIENTS:

One tablespoon extra-virgin olive oilTwo bell peppers (any color), chopped

One and one-half cups chopped mushroomsOne large onion, chopped

Two celery stalks, choppedThree garlic cloves, mincedOne tablespoon chili powderOne tablespoon dried oregano

One teaspoon ground cuminOne-fourth teaspoon salt

Two fifteen ounce cans pinto beansOne fourteen and a half ounce can no-salt-added diced tomatoes, with juices

PREPARATION:- In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about seven minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally,

five minutes more.- Add beans and tomatoes with their juices. Bring to a gentle simmer and cook,

stirring occasionally, until chili is fragrant and slightly thickened, twenty-five to thirty minutes. Serve warm.

CHORIZO BEANS | CONTRIBUTOR: grenouilleINGREDIENTS:As many cans of read bans in salty sauce as neededChorizo sausageGarlicSalt, pepper, chili, Tabasco, marjoram, et cetera

PREPARATION:- Open the can, pour the beans into a saucepan, warm them up. Cut the chorizo up and add to the saucepan. Add crushed garlic, salt, pepper, chili, a bit of Tabasco, marjoram and any other spices you like. Wait for the chorizo to warm up, then serve. Tastes best after three days.

SALMOREJO (GAZPACHO) | CONTRIBUTOR: Nayra9INGREDIENTS:

A blender or a mixerSix or tomatoes (to get a big bowl)

About four thick slices of bread. In Spain we use country-style bread but any kind of bread you have will do.

A tablespoon or two of vinegarA small cup of oil, ideally olive oil

A tablespoon of saltTwo eggs

PREPARATION:- Start by boiling the eggs, mainly because if you boil them when everything else

is done you'll waste eight precious minutes of writing.

- Peel the tomatoes (not obligatory) and chop them in small pieces, as if you were to make a salad.

- Blend the tomatoes until you get kind of a puree.- Add the bread and blend again.

- Add the olive oil, vinegar and salt and blend. Adjust the seasoning depending on what you like, but be generous with the

oil.- Put it in the fridge if you want to enjoy it cold, and peel and chop the eggs in

very small parts.Now, when you are about to eat the salmorejo, simply sprinkle the chopped eggs on

top of it. If you don't like eggs or you want more flavours, you can also use chopped cucumber, onions or ham, or all of them together, or any other vegetable

you like.

VEGETABLE SOUP | CONTRIBUTOR: CousinJennyINGREDIENTS:Mandatory; One tablespoon vegetable oil (can be sunflower, olive, whatever you fancy)One onionGarlic (any amount from none, if you don't like it, to lots if you do)Two tomatoesOne red or green pepper (aka bell pepper in the USA)One large carrot (or a couple of little ones)Half a small cabbage (or spring greens/curly kale/other dark green leafy vegetable)One large leekOther seasonable vegetable(s) - maybe parsnip, turnip, beans, squash, whatever's around and cheap in the shop really.One big handful red lentils, washed (put in bowl, cover in lots of cold water, swirl round briefly with your hand and pour water out, trying to lose as few lentils down the plughole as possible)One big teaspoon full of yeast extract (aka Marmite in the UK) (Honestly, you *can't* taste it, I promise)Mixed dried herbs - go on just throw an indiscriminate amount in, no need to measureOptional; Small amount of cheeseBread

PREPARATION:- Put oil in a large saucepan (I use my wok) and set on a low-ish heat to warm up (the oil is hot enough if, when you add a piece of onion, it immediately sizzles). Meanwhile, finely chop onion, chop or crush garlic if you're using it (you can also use ready chopped onion if you'd prefer). Add onion (and garlic) to pan and stir to coat in oil. Cover pan, lower heat and leave to soften.- Meanwhile, peel those vegetables that need it, chop all vegetables up into rough chunks (around an inch cubed is fine) and shred/slice up cabbage. Like with the onion, you can often get packs of stewing vegetables and cabbage ready chopped, so feel free to use those instead.- When the onion's been doing for about five minutes it should be starting to go translucent and will be soft. Add all vegetables to the pan, throw in lentils and herbs and add cold water to cover vegetables. Turn heat up, cover pan and wait for the water to boil.- While it's doing that, grate some cheese and set it aside for later (it's for sprinkling on top of the soup if you want to boost the protein, so you don't have to have it).When the water's boiling, add yeast extract and stir until it's dissolved. Lower heat under pan, put lid back on and leave to simmer* for twenty-five minutes.- When it's done, ladle into a bowl, sprinkle some grated cheese over it, serve with bread (with or without butter/spread, however you prefer). If you like your soup smooth, just shove it in a blender/food processor.* - For those who aren't sure what simmering is (how many cookbooks actually explain it?) - this means to turn the heat down until the liquid is barely bubbling. If you put your ear close to (not on!!) the pan you can just hear it bubbling away, but if you take the lid off you can't see it happening.

BEEF, BARLEY AND VEGETABLE SOUP | CONTRIBUTOR: ElyciumNote from the editor; Pointed out by the contributor when submitting, this is a Weight Watchers friendly meal; worth four points per serving.

INGREDIENTS:Three-fourths uncooked pearl barleySeven cups waterFour cups beef or chicken brothOne and one-half teaspoon saltOne-four teaspoons black pepperOne and one half cup cremini (baby bella) mushroomsTwenty-four ounces lean beef, cubedThree ounces potato, white or redTwo and one-half ounces carrots, slicedTwo ounces onions, slicedOther veggies are optional, to taste.

PREPARATION:- Combine the beef, barley, water, and broth in a large pot. Bring to a boil. Skim off any foam, then add veggies, salt, and pepper. Return to a boil.- Reduce heat to a simmer and covered, cooking until beef and veggies are fork tender, about forty to sixty minutes.

YUMMY CHICKEN AND RICE STEW | CONTRIBUTOR: faithlessoneINGREDIENTS:

One tablespoon oil of your choice (I use sunflower)One leek, finely chopped

Two carrots, finely chopped 100 grams mushrooms, roughly chopped

One liter chicken stock100 grams rice

200 grams diced chickenSalt and pepper

PREPARATION:- Lightly fry the chicken in a frying pan/skillet. Once done, remove chicken, and

add the leek. Fry the leek for eight to ten minutes until soft.- Add carrots, mushrooms, rice and stock to saucepan. Season as required. Bring to

the boil, then simmer until the rice is cooked through. (Around eight to ten minutes according to type).

- Add the chicken and leek to the saucepan. Simmer for a further five minutes. Check the seasoning, add more if you want.

- Serve immediately. (Makes four reasonable portions)

LEFTOVER SOUP | CONTRIBUTOR: WritingGeek97Note from the contributor; This is a kind of soup Dad makes out of left-over turkey from Thanksgiving. I'm kinda guessing at what he does because he doesn't tell us. Whatever it is, it's good. (You can leave out the turkey, but it doesn't taste as good. Also, chicken works equally well.) This soup is also really good for colds and flus.

INGREDIENTS:Turkey or chicken bones with some meat still on themTwo cups of riceOne cup of peasOne cup of cornOne cup of carrots (if they're big carrots, chop them up; if they're baby carrots, they should be fine as-is)A couple sticks of celery (chopped up)An onion (chopped up)Four large potatoes (chopped up)A can of diced tomatoesGarlic powder

PREPARATION:- Take of roughly half the meat off of the bones and keep it somewhere. Boil the bones in water until it turns into broth. Strain the broth so you don't choke on the bones and can't write your novel.- Simmer the carrots and potatoes in the broth for about an hour. Add in the peas, corn, celery, onion, and tomatoes. Put in as much garlic powder as you want. Simmer it for another hour or so. (The longer it cooks, the better it is.)

TURKEY VEGETABLE CHOWDER | CONTRIBUTOR: ayaella7INGREDIENTS:

One tablespoon butterOne onion, chopped

Two potatoes, peeled and dicedTwo cups of frozen mixed vegetables

Two cups turkey or chicken stockOne-half teaspoon salt

Freshly ground black pepperTwo tablespoons flour

One and one-half cup milkOne and one-half cup finely diced cooked turkey

Two tablespoons fresh basil or parsley

PREPARATION: - In a large saucepan, melt butter over medium heat. Add onion; cook, stirring for

three minutes or until softened.- Add potatoes, frozen vegetables, turkey stock, salt and pepper. Bring to a boil; reduce heat, cover and simmer for fifteen minutes or until vegetables are tender.- In a bowl, blend flour with one-fourth cup of the milk to make a smooth paste; add remaining milk. Stir into saucepan; bring to a boil and cook, stirring, until

thickened. Add turkey, Cheddar cheese and basil; cook for 2 minutes or until piping hot.

You can just as easily make this in a slow-cooker. It tastes really good, the next day. So it's definitely one that can be made in advance.

LENTIL SOUP | CONTRIBUTOR: HepaticaINGREDIENTS:One medium onion, peeled and chopped quite smallOne medium carrot, peeled & sliced fairly fineTwo medium potatoes, peeled and chopped fairly small (about one-half bite size)Vegetable oilVegetable stock cube and boiling water (or boiling water with salt and dried herbs added, e.g. oregano)Handful of red lentilsPREPARATION:- Sauté the onions in a bit of oil (small puddle on the bottom of your pan) until they're a bit see-through. add the carrots and potatoes. continue sautéing for a few minutes until beginning to catch. add stock (either stock cube and water or water alternative above), then add lentils. - Turn down the heat and simmer for about fifteen to twenty minutes until the lentils and vegetables are cooked. Use a potato masher to squash the veg down if you prefer a smooth soup.

POTATO LEEK SOUP | CONTRIBUTOR: FantasyfreakazoidINGREDIENTS:

Six slices of bacon, choppedTwo leeks, chopped (just use the light green & white parts)

One thirty-two ounce container of chicken brothTwo cups water

Five medium potatoes, peeled and cubedOne cup carrots, dicedOne cup celery, diced

One teaspoon garlic powderSalt and pepper, to taste

Garnish: Shredded cheddar cheese, bacon pieces

PREPARATION:- Chop and clean the leeks and fry in pan until soft with bacon. Chop up the

remaining vegetables, throw everything in a pot and bring to a boil. Reduce to a simmer and ignore until cooked. It usually takes thirty to forty minutes for me. If you want a creamy soup near the end mix two cups half and half and one-half cup all

purpose flour.

COCONUT CHICKEN SOUP | CONTRIBUTOR: WoodsmokeINGREDIENTS:Two lemongrass stalksThree tablespoons vegetable oilThree medium onions, peeled and finely slicedThree garlic cloves, crushedTwo tablespoons fresh root ginger, finely gratedTwo to three kaffir lime leavesOne and a half tsp turmericOne red pepper, deseeded and sliced400 milliliter can coconut milk1.1 litres vegetable or chicken stock275 grams easy cook long-grain rice275 grams cooked chicken meatThree tablespoons fresh chopped corianderOne tablespoon fresh Thai fish sauceFresh chopped pickled chillies, to serve

PREPARATION:- Discard outer leaves of lemongrass stalks and place on chopping board. Pound gently to bruise. Reserve.- Heat vegetable oil in a large saucepan and cook the onions over a medium heat for about ten to fifteen minutes until soft and beginning to change colour.- Lower the heat, stir in the garlic, ginger, lime leaves and turmeric, and cook for one minute. Add the red pepper, coconut milk, stock, lemon grass and rice. Bring to the boil, cover and simmer gently over a low heat for about ten minutes.- Cut the chicken into bite-size pieces, then stir into the soup and coriander. Add a few dashes of Thai sauce to taste, then reheat gently, stirring frequently. Serve immediately with the chillies on top.

sandwichesWHAM-BAM-SLAM-"I CANNOT BE ARSED"-CHEESIE-TOASTIE | CONTRIBUTOR: MooseyINGREDIENTS/PREPARATION:- 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 melted, 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 doesn't burn... ) (Yay, third set of brackets in a row!)

WIFE-HAPPY BLTS | CONTRIBUTOR: freimanNote from the contributor; These are the big guns. Don't pull this one out until

she's ready to kill you. Then, after you tell her you need to write, and she says "fine," slink off.

She will go someplace to fume. If you are a decent husband, you know where that is.Make this up, take it to her, and leave it beside her. Resist the urge to say

anything at all. Just set down the food and back away.

INGREDIENTS:Bread

Six strips of center cut bacon per dinnerGarden tomato

LettuceMayo

PREPARATION:- Put the bread in the toaster.

- Put the bacon in the pan, on medium high heat (75%).- While the bacon is cooking, slice the tomato very thin. You want it about as

thick as a beer coaster.- Tear the lettuce into thin strips. You want to avoid big sheets of lettuce,

because they can make the sandwich hard to eat.- Lay out paper towels on the plate. You want two sheets on the bottom, and one on

the top.- Put the mayo on the bread.

- When the bacon is done, lay it on the paper towels. It will be too hot to handle when it comes out of the skillet, so lay it out on the paper towels and wait for it

to cool.- While the bacon cools, give the pan a scrub with dish soap and a green scrubby

pad. Give the knife a once over with the pad or a sponge.- Set the pan on the stove, on the same eye upon which you cooked the bacon. It

will dry there.- Put the sandwich stuff on the sandwich, bacon, lettuce, tomatoes.

- Wipe the pan down with the oily paper towel.- Put the pan and knife away. Wipe down the stove and the counter.

- Put the sandwiches on the plates. Serve them to your wife with potato chips and a coke. Makes wives happy again.

PEANUT BUTTER AND PICKLE SANDWICH | CONTRIBUTOR: Aet LindlingINGREDIENTS:Two slices of breadPeanut butterOne kosher pickle, either sliced into rounds or cut lengthwise.

PREPARATION:- 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.

MINI FOOTBALL SUBS | CONTRIBUTOR: aurorablackINGREDIENTS:

MeatballsSpaghetti sauce

Individual-size rolls

PREPARATION:- 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.

HOMEMADE MONTE CRISTOS | CONTRIBUTOR: CidINGREDIENTS:Sixteen slices thick-cut baconOne-half cup maple syrupOne-half cup brown sugarTwo tablespoons butterEight slices whole wheat breadVarious cheesesThree eggs, beatenOne-half cup powdered sugar

PREPARATION:- 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!

RM'S DAGWOODS | CONTRIBUTOR: rileysmommaINGREDIENTS:Two loaves mini sweet Italian breadOne and a half pounds honey smoked turkey breastOne and a half pounds brown sugar baked hamHalf pound hard salamiHalf pound smoked GoudaHalf pound white AmericanHalf pound lacy swiss

PREPARATION:- Slice the loaves of bread in half lengthwise. Layer the sandwich fillings on half of each loaf. I generally layer turkey, - Gouda, salami, swiss, ham, white American. Once the layers are complete, top with the other half of the loaf and wrap tightly with plastic wrap. Refrigerate for at least one hour before serving. Slice into one and a half inch slices. Great on its own or served with your favorite sandwich accompaniments.

PROSCIUTTO AND JAM SANDWICH | CONTRIBUTOR: fallbackcorpseINGREDIENTS:

Ciabatta bread, but any bread will doTwo to three slices of prosciutto (sliced thin)

Goat cheeseJam (fig is best, but strawberry/raspberry will do just fine)

Red onions, chopped

PREPARATION:- 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.

CURRIED SMOKED TURKEY AND FRUIT WRAP| CONTRIBUTOR: lrparksINGREDIENTS:One-half cup mayonnaiseOne tablespoon minced garlicOne teaspoon curry powderFour (ten inch) flour tortillasTwo cups thinly sliced soft-leaf lettuceOne medium sweet onion, halved and thinly slicedOne granny smith apple, cut into one-fourth inch matchsticksOne firm, ripe anjou or bosc pear, cut into one-fourth matchsticksOne-half pound thinly sliced smoked turkey

PREPARATION:- 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.

ALL DAY BLT | CONTRIBUTOR: confidanteINGREDIENTS:Mandatory;One to two slices of bacon, with or without rindThree slices of honey leg hamTwo tablespoons of whole egg mayonnaiseOne large, round rollTwo slices of lettuceOne-half a tomato, slicedOptional;One slice of cheese

PREPARATION:- Fry up the bacon till crispy and delicious.- Cut open roll and spread on mayonnaise thickly. Personally, I don't think this recipe works well with butter AND mayonnaise.- 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 over salt the BLT.- Keep some if not all of the bacon rind, ignore the fat content. Its chewy, delicious and adds texture.

EGG IN THE MIDDLE OF BREAD | CONTRIBUTOR: PeepsINGREDIENTS:

One eggOne piece of bread

Butter

PREPARATION:- Butter the piece of bread. Cut out a shape in the middle of the bread. (Get as

creative as you want! Square, circle, star...)- Heat a pan, put a little bit of butter (so the egg doesn't stick), and put the

bread in, butter side down.- Crack egg into the middle of the bread, and let cook. Once it's fairly solid and

flippable, I usually flip it, to cook all the way through. (But don't overcook it. Make sure the yolk is still soft.)

- You're done! Season to taste with salt or pepper or whatever else you want, and enjoy.

POOR MAN'S BRUSCHETTA | CONTRIBUTOR: MooseyINGREDIENTS: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

PREPARATION:- 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 miscellaneous pizza herbs over it while it heats up, stirring and mixing it around of course.- Ooh, toast the bread while you're 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 man's (but delicious tasting) bruschetta.

SANDWICH GOD EATS WHEN HE'S HAVING A BAD DAY | CONTRIBUTOR: ChangelingFaeNote from the contributor; Don't eat this in any sort of company. Ever. You will look like an animal. A very happy, satisfied animal, but an animal nonetheless.

INGREDIENTS:Mandatory;

One eggOne bagel

ButterAbout one-fourth cup tomato sauceA handful or so of favorite cheese

Optional;Garlic

Oregano Black pepper

PREPARATION:Note; Some of these directions can be done simultaneously, and should be, to keep

everything warm. It takes a few tries to get the sequence right, usually.- Start by defrosting your bagel. I don't know if I'm the only person who does

this, but skip it if you prefer. Toast it afterwards.- Warm up a frying pan to medium heat, and spray it with Pam, or whatever you have.

- Fry the egg.- While the egg is cooking, put the tomato sauce, cheese and any spices in a bowl and nuke 'em until the cheese melts. (The amounts of sauce and cheese might need

some tampering with to suit your tastes. Figure out what you like.)- When all this is done, the egg, the bagel, the sauce-cheese-stuff, put it all together. Butter the bagel, put the egg on top of one half, the sauce on top of

that, and the other half of the bagel on top of THAT.- Enjoy the deliciousness.

CUCUMBER SANDWICH | CONTRIBUTOR: TamakariINGREDIENTS:One package (eight ounces) cream cheeseTwo tablespoons mayonnaiseOne small onion, choppedThree medium cucumbers, chopped and seeded

PREPARATION:- It's simple! Mix and put on bread, preferably white.- Cut into triangles.

THE DANGEROUS MOCHA ROCKET FUEL SANDWICH | CONTRIBUTOR: RaksabINGREDIENTS/PREPARATION:

- Spread Nutella on your favorite bread. Sprinkle the bread halves with a few roasted coffee beans (or a small spoonful of fresh, unused ground coffee) on the

sandwich, then put it together. Put in the toaster so the chocolate gets melty. Eat and enjoy novelling on your new caffeine/sugar high. A glass of milk would be good

with it...

CALZONES | CONTRIBUTOR: rachael.leannINGREDIENTS:Two boxes of Jiffy Pizza Crust MixPizza sauceFavorite pizza toppingsGarlic saltParmesan cheeseMonterrey jack cheese (shredded or in cubes)Flour

PREPARATION:- Use the directions on the box to make the pizza crust. I don't suggest waiting the five minutes the box says to wait though. Once mixed well, put a handful of flour on top and turn it over. Put a handful of flour on that side. Now, separate the dough into four small balls. Take a rolling pin to roll them out into flat dough shapes. It doesn't have to be round, just flat, not too thin.- Spread sauce on entire flat dough rolled out. On the bottom half of your dough, pile on your favorite toppings and Monterrey jack cheese. Fold the top part of the dough over the bottom half, covering the ingredients. Pinch the sides together to make a closed pocket. Dust the outside of the crust with Parmesan cheese and garlic salt. Bake in the oven at whatever temp is on the Jiffy box and for as long as the Jiffy box says so.

REALLY EASY, ENVY-ENDUCING STEAK SANDWICH | CONTRIBUTOR: musinladiNote from the contributor; I make this for my boyfriend for his lunches, and he always raves about them and how his coworkers are jealous!

INGREDIENTS:One pound top round steak (Just about any steak will do, but I found top round is easier to work with.)Montreal steak seasoningWhole wheat breadOne-eighth to one-half cup preferred shredded cheese per sandwich (I usually use Mexican or taco)

PREPARATION:Make ahead;- Trim as much fat of the steak as you can and cut into about three inch by three inch pieces.- Sprinkle some of the seasoning on each side of the pieces of steak. I usually use about a half teaspoon per side.- Sear the steak (usually about five to seven minutes on each side, depending on the thickness of the steak).- Cut the steak into slices. (Don't be surprised if the center is still red, the next step will take care of that!)- Put the slices back on the pan for a few seconds per side to cook the center (but not overcook the outside).- Store the slices of steak in the refrigerator in an air tight container.When you're hungry;- Retrieve the steak, bread, and shredded cheese.- Using a toaster oven, toast the slices of bread until they are very lightly toasted (You want to feel the warmth and the crusts starting to get hard, but you don't want to over do it.) Once done, put one slice off to the side for later.- On one slice of bread, create a layer of steak using the pieces you made ahead.- On top of the steak, put the shredded cheese.- Put the slice with the steak and cheese back into the toaster oven until the cheese has melted. This usually takes about three to four minutes.- Once the cheese has melted, put the slice out and press the second slice on top.You can also make this recipe substituting boneless, skinless chicken breast and chicken seasoning. Instead of searing the chicken, you bake it and don't slice it until it's time to actually make the sandwich. The rest is essentially the same though!

TURKEY BACON MELTS | CONTRIBUTOR: rileysmommaINGREDIENTS:Two slices bread (I use an English toasting bread or sourdough)Room temperature butterTwo slices smoked GoudaSix slices honey smoked turkey breast (Oscar Meyer)Four slices pre-cooked bacon

PREPARATION:- Heat bacon in the microwave according to package directions. Butter one side of each slice of bread. Put the first slice butter side down in a skillet. Layer the fillings -- Gouda, turkey, bacon, turkey, Gouda -- and top with the second slice of bread. Cook just like regular grilled cheese sandwiches.I've had this in a restaurant before where it comes served with tomatoes as part of the filling.

BEST VEGETARIAN SANDWICH EVER | CONTRIBUTOR: i am the moonINGREDIENTS:

Two to three slices extra-firm tofuOne-half cup raw spinach leaves

One-fourth cup sliced onionTwo slices tomato

Two slices wheat breadOne slice Muenster cheese

Mustard, to tasteMayonnaise, to taste

Curry powder, to taste

PREPARATION:- Rub the tofu slices with curry powder and fry on medium heat on a skillet until

golden brown. - Toast bread, and add condiments/veggies to taste. Slap on the tofu and cheese.

Consume.

KALE GRILLED CHEESE| CONTRIBUTOR: GeekiliciousINGREDIENTS:A handful of kale torn into piecesTwo slices of bread (multigrain is great) One tablespoon of olive oil or a few spritzes of cooking sprayTwo slices of Havarti or muensterSalt and pepperMargarine or butter

PREPARATION:- In a large skillet, heat one tablespoon olive oil over medium-high heat. Add the kale, season with salt and pepper and cook until slightly crispy. Put off to the side for a moment.- Wipe pan and return to heat. Spread margarine on both sides of each slice of bread and place on pan.- Turn them once then place one slice of cheese and some of the kale on one side, then top with a second slice of cheese and bread. Turn the sandwich a one more time before taking it off the pan to make sure the cheese is melted all the way through.

STEAK MELT | CONTRIBUTOR: MissDanaINGREDIENTS:Mandatory;Steak (can use chicken, turkey, even lunch meat)Swiss (or shredded cheese of choice)Bread (toastable)Thousand Island dressingOptional;OnionsGreen peppers

PREPARATION:- Slice steak, onions, and green peppers.- Cook steak to temp.- Toast bread lightly.- Spread Thousand Island on toast.- Put onions and green peppers on toast.- Spread steak on top.- Spread a liberal amount of cheese on top of steak.- Cook in broiler or toaster oven until cheese melts.- Eat open faced or as a sandwich. Can get messy.If using lunch meat, just put the melt in the broiler for a few minutes without cheese, then add cheese and cook more.

HOT DOG SANDWICHES | CONTRIBUTOR: writeratworkINGREDIENTS:

Two hot dogs (regular size, not bun length)One slice cheese (my family uses Kraft singles, but whatever you like works)

MayonnaiseSandwich bread

PREPARATION:- Fry the hot dogs with a tiny bit of cooking spray or oil, until they're slightly crispy on the outside. Slice them in half lengthwise. Spread the mayonnaise over the bread and add the hot dog halves while they're still hot. Top with cheese and

enjoy.

GYROS | CONTRIBUTOR: Ryanna ColemanINGREDIENTS:Meat mixture;Half a kilogram lamb (or beef), mincedOne-fourth cup diced onionTwo cloves garlic, crushedTwo teaspoons saltOne teaspoon black pepperOne and one-half teaspoons cuminOne-fourth teaspoon nutmegOne teaspoon dried oreganoTwo teaspoons fresh lemon juicePita breadLettuceDiced tomatoTzatziki sauce

PREPARATION:- Mix all of the meat mixture ingredients in a bowl and then dry fry them as much as possible in a fry pan. By dry fry, this means as little oil as possible so as make sure you drain the fat off your meat if it is getting oily in the pan. While frying your mince, we need to organize the pita production line. Get the tomatoes diced.- To compile your gyro, you need to lay the pita bread on a flat surface. Spread tzatziki sauce onto the bread. Add the lettuce leaf, and optional diced tomato then your mince filling. Fold the bottom edge then left over right. You may then add an extra dollop of tzatziki to your gyros.

MEDITERRANEAN FLATBREAD CHICKEN | CONTRIBUTOR: whitedoveINGREDIENTS:

One piece of flatbreadDill dip

Fresh baby spinachSauceless Cooked Chicken (ex. Curly's Sauceless Pulled Chicken)

Shredded Cheese (ex. mozzarella)

PREPARATION:- Lay the flatbread on a microwaveable plate.

- Cover top of flatbread with dill dip.- Shred baby spinach and sprinkle over the top of the dip.

- Shred or dice the chicken and spread over the bread.- Cover with cheese.

- Microwave until cheese is melted.- Best eaten with a fork.

salads and dressingDRESSED-UP TUNA SALAD | CONTRIBUTOR: janestrummerINGREDIENTS:One can of tuna fish, drainedOne whole wheat pita breadBlack olivesMayonnaiseCelery

PREPARATION:- 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 | CONTRIBUTOR: CopperStoneINGREDIENTS/PREPARATION:

- 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 until its well cooked

through. Meanwhile, take a pot of boiling water and throw in baby chat potatoes, and above it steam some baby beans and asparagus.

- Towards the end of cooking the 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.

SHRIMP SALAD | CONTRIBUTOR: writeratworkINGREDIENTS:Small salad shrimpOne tomatoOne cucumberOne head of lettuceParmesan cheeseRanch dressing

PREPARATION:- 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.

RAINBOW FRUIT SALAD | CONTRIBUTOR: kalmayINGREDIENTS:Salad;One cup sliced fresh strawberries One cup cubed cantaloupe One cup diced kiwi fruit (about three medium) One cup sliced bananas (about one large) One cup fresh blueberries Dressing;Two tablespoons frozen (thawed) orange juice concentrate One tablespoon honey Three-fourths teaspoon poppy seeds

PREPARATION:- 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 one to three hours before serving.

THE QUICK HEALTHY ONE | CONTRIBUTOR: wherethethymeblowsINGREDIENTS:Fresh spinach

Balsamic vinegarRaspberry jam

PREPARATION:- 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 'til 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...

CHINESE CHICKEN NODDLE SALAD | CONTRIBUTOR: aleijiINGREDIENTS:One-half pound sliced deli chicken (cut into small pieces)One pound angel hair pastaOne-half cup soy sauceOne-fourth cup sesame oilOne-fourth cup rice vinegarTwo to four cloves garlic (crushed)Cilantro, to taste

PREPARATION:- In a large bowl, combine soy sauce, sesame oil, rice vinegar, and crushed garlic. Boil noodles until tender, drain, and add to the bowl. Mix well. Add the chicken and cilantro and toss. Good warm and cold - no reheating necessary.

ASIAN GRILLED CHICKEN SALAD AND DRESSING | CONTRIBUTOR: KaeirdwynSALAD INGREDIENTS/PREPARATION:SaladMandatory;One package of uncooked ramen noodles.One cup sliced almondsOne cup sunflower seedsOne can mandarin orangesOne head of Napa CabbageFour grilled chicken breastsSalt and pepper, to tasteCoarse garlic powderHickory SmokeAsian dressingOptional; One cup chopped green onionsThree to four cups lettuce if needed (only use lettuce if head of Napa cabbage is small)

- 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 forty-five 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.

DRESSING INGREDIENTS/PREPARATION: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 oilThree-fourths cup of either brown of white sugarTwo tablespoon of soy sauceOne teaspoon of saltOne 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.

PASTA SALAD WITH A ZING | CONTRIBUTOR: VinxmanINGREDIENTS:Three-fourth cup mayonnaise (I prefer Hellmans—for the difference between mayo and salad dressing, I refer you to The Oatmeal: http:|theoatmeal.com/blog/miracle_whip)Two tablespoons Frank's Red Hot or some other hot sauce. I like Frank's for this because it's not too hot.Two tablespoons red wine vinegarTwo or three tablespoons olive oilOne-fourth teaspoon basil & black pepper to tasteOne pound of tricolor rotiniOne head of broccoliOne-half pound salami or pepperoni (cubed) (If you're not a meat eater, substitute a can of garbanzo beans.)One cup black olivesFour to eight ounces cubed cheeseSome sliced carrotsSome sliced green peppersSome sliced celeryOnionEt cetera

PREPARATION:- Cook up a pound of tricolor rotini, add broccoli florets, black olives, cubed cheese and cubed pepperoni or salami, some diced onion, and then whatever else I have available. I often put in cherry tomatoes (halved), celery, snap peas, and whatever else I have available.- Then add the dressing, holding back about a quarter cup. Chill, and since the rotini will absorb some of the moisture in the dressing, add the last of the dressing before serving.

APPLE PECAN SALAD | CONTRIBUTOR: Elizabeth_SabourinINGREDIENTS:Mandatory;

Romaine lettuceOne diced green apple

Shredded cheddar cheeseRaspberry vinaigrette

Two-thirds cup of pecans (or walnuts, whatever you prefer)One-third cup of sugar

One and one-half tablespoons of margarineOptional;

Dried cranberries Diced chicken

PREPARATION:- Microwave sugar and margarine for about a minute, or until margarine is melted and all sugar is covered. Mix in pecans and heat for another minute. Chop up when

cool.- Mix salad together. Amounts of cheese, pecans, and the optional ingredients are

to your own taste.

PEANUT PASTA SALAD | CONTRIBUTOR: lrparksINGREDIENTS:One pound pasta (cappellini, spaghetti, linguine, fettuccini)Three boneless chicken breasts, diced (about one pound)Six tablespoons peanut oilSix tablespoons peanut butterSix tablespoons of soy sauce (Tabasco brand preferable)One tablespoon toasted sesame oilOne-half teaspoon Tabasco pepper sauceThree tablespoons brown sugarOne tablespoon minced gingerOne-fourth teaspoon crushed red pepperOne-half cup chopped green onions, dividedOne-half chopped bell pepper, dividedOne-half cup honey dry roasted peanuts, coarsely chopped and divided

PREPARATION:- 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.Note from the contributor; - 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. Ifyou can't find it at your local grocer the good folks at Avery Island will ship it toyou. Just visit their web site at www.tabasco.com.

A SALAD WITH NO NAME | CONTRIBUTOR: LynoirNote from the editor; contributor didn't give a name. I sat for like five minutes

thinking what to call it, and this is what I got.

INGREDIENTS:One bag-o-salad from the store. I prefer the baby greens or spring mix.

One half to one whole box of grape or cherry tomatoesOne handful of fresh mint; roughly chopped

One chive leaf; thinly sliced.Two handfuls of almonds

PREPARATION:- Mix the above in a large bowl. Cover and store in the refrigerator until ready to

eat. Before serving, drizzle with balsamic vinaigrette. Enjoy!

BACON SALAD DRESSING | CONTRIBUTOR: WestwoodsINGREDIENTS:One tablespoon olive oilOne tablespoon bacon bits (precooked is the easiest way to go)Small splash of vinegar (white, apple cider, or balsamic, I prefer balsamic)Approximately one cup lettuce

PREPARATION:- Fry bacon bits in oil until crisp. Remove from heat. Add vinegar. Pour over lettuce and eat. If you accidentally put in too much vinegar you can counteract it with a little sugar.

ALTERNATIVE:- Replace lettuce with one-half cup fresh spinach and add a handful of cooked bowtie pasta (eat this either cold or hot). You can also add mushrooms if you like.

QUICK SALAD | CONTRIBUTOR: kalmayINGREDIENTS:

Romaine lettuceA couple of applesA cup of raisins

Sesame seeds and unsalted, shelled sunflower seeds to taste

PREPARATION:- Put everything in a bowl and toss. Yum!

ARTICHOKE PASTA SALAD | CONTRIBUTOR: MissDanaINGREDIENTS/PREPARATION:- Cook whole wheat pasta al dente (penne or rigatoni are good choices).- In a food processor or blender, combine a drained can of artichoke hearts, three to four tablespoons of olive oil, two tablespoons of lemon juice, two cloves of garlic, and a pinch of sea salt. Blend until smooth.- In a large bowl mix the hot, drained pasta with the artichoke sauce. Then add two cups of chopped spinach, one large chopped tomato (or ten to fifteen cherry tomatoes), and one-half cup fresh peas or blanched green beans.- Toss together and serve.

SALAD OF YUM | CONTRIBUTOR: luizammINGREDIENTS:

LettuceCarrotsBeets

One tomatoTwo slices of whole grain bread

Pre-bought dressing

PREPARATION:- Shred the lettuce by hand, chop the carrots, beets and the tomato (all raw).

Toast the two slices of bread and shred them into small pieces that can be mixed in with the rest. Put everything on a plate and cover it in dressing. Pepper is nice,

too!

WYKED'S WICKED CHICKEN GARBANZO SALAD | CONTRIBUTOR: wykedangelNote from the contributor; This is the fastest meal I've ever made. It's what I eat, while in the gym. It's high in protein, low in carbs and fat and will stay with you for a few hours after eating. It takes, literally, five minutes to make.

INGREDIENTS:One can chicken breastOne can garbanzo beansOne-half cup salsaOne-fourth shredded cheese, fat free or not (note from the editor; the contributor did not say whether it was a cup or a bag, and I kept forgetting to send a message. I would THINK it's cup, but don't blame me if it goes wrong.)One small jalapeño pepper, diced fineTwo tablespoons cilantro, chopped

PREPARATION:- Mix all ingredients in a medium-sized bowl. Eat what you want, refrigerate the rest. Done.See, that was fast.

WALDORF SALAD | CONTRIBUTOR: BluesyMondayINGREDIENTS:Mandatory;

Four good-sized Macintosh, or other multicolored applesA squirt or two of lemon juice

One large stalk of celeryA whole lotta raisins

A few good handfuls of walnutsTwo to three tablespoons of mayonnaise

Optional;One sixteen ounce bag cole slaw mix

PREPARATION:- Wash apples and slice them into wedges (one of those corer/slicer things work

best). Set apple slices aside and squirt some lemon juice to keep them from browning.

- Rinse cole slaw mix and put into a huge bowl with a lid. Wash celery and chop into bite-sized pieces and put them in a bowl. Toss in apples, raisins, and

walnuts. Cover up bowl and shake until well-mixed. Mix in mayonnaise and shake again. Let chill in refrigerator for a while.

BEAN AND CORN SALAD | CONTRIBUTOR: VinxmanINGREDIENTS:One can of sweet cornOne can of black beansSome red wine vinegar (or apple cider vinegar and some honey).

PREPARATION:- Drain the beans and corn, put in a bowl. Add some of the vinegar (quarter of a cup or so).- Then, chop up and add any of the following in any amount: celery, green peppers, black olives, green olives, your favorite cheese, fresh peas, tomatoes, onions, lunch meats, hard boiled eggs, carrots, and most other veggies you'd find in salads.- Put a little more vinegar on top, Mix. Chill. Lasts for two or three days, depending on how much you make and what veggies you add.

beef dishesCROCKPOT ROAST | CONTRIBUTOR: livin4theblueINGREDIENTS:Two pounds beef roast (nothing too quality, this cooks for ages and gets really tender anyway)One can cream of mushroom soupOne dried onion soup mix (French onion, onion, whatever you can find at the store)

PREPARATION:- 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.)

BEEF RICE AND VEGETABLES | CONTRIBUTOR: LatarraINGREDIENTS:

One pound ground beef Eight ounces broccoli

Three cups waterThree packages of gravy mixTwo and one-half cups rice

PREPARATION:- 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.

HEARTY ITALIAN BEEF | CONTRIBUTOR: RainLyteINGREDIENTS:One beef roast (three to four pounds). You can use a cheap cut for this!One medium sized onion, cut in half then slicedOne-fourth cup waterOne 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)

PREPARATION:- 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!

TATER TOT CASSEROLE | CONTRIBUTOR: khris0117INGREDIENTS/PREPARATION:

- Mix one large can cream of mushroom, one pound cooked hamburger and two cans of French cut green beans.

- Spread in 9x12 dish cover with frozen tater tots- Bake one hour at 350º.

BEEFARONI | CONTRIBUTOR: CeraphymINGREDIENTS:One package plain macaroni noodlesOne pound ground meatSpaghetti sauceCheese

PREPARATION:- 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).

SLOPPY JOES | CONTRIBUTOR: kalmayINGREDIENTS:

One pound hamburgerOne can tomatoes

One can tomato soupOne can pork and beans or kidney beans

PREPARATION:- 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.

HOBO DINNER | CONTRIBUTOR: angelfreak84INGREDIENTS:One-fourth to one-half pound ground beefOne apple, slicedOne potato, slicedOne-third bag of baby carrotsOne-half onion, slicedApproximately 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)

PREPARATION:- 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 fiancé 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.

EXTREMELY EASY MEATLOAF| CONTRIBUTOR: chrisddINGREDIENTS:Two pounds ground beef, chuck or roundOne box of Stove Top Stuffing type MixTwo eggs

PREPARATION:- 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.

CROCKPOT BEEF AND BEER | CONTRIBUTOR: TryllyamINGREDIENTS:

One four to five pound lean, boneless beef roastOne envelope onion soup mix

One can (fifteen ounces) tomato sauceOne can (twelve ounces) beer

PREPARATION:- Place all the ingredients in a crockpot.

- Cover and cook on low for seven to eight 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.

MEATLOAF BURGERS | CONTRIBUTOR: IncandescentINGREDIENTS:Three pound ground beef that's at least 80% lean (preferably 85%)Three eightsAbout two cups of breadcrumbs (the from-a-box stuffing works really well too. It tastes better, but some people don't like the chunkiness)One-fourth cup of ketchupOne-half cup of Moore's marinade or other incredibly-salty-and-delicious marinade mix (Moore's is almost entirely soy sauce and brown sugar)One yellow onion, diced very fineOne-fourth cup of brown sugarA dash of white sugarSpices to your heart's content

PREPARATION:- Dice onion as finely as you can. Let it marinate in the marinade, brown sugar, white sugar and spices for at least ten minutes. Separate onion mixture into two bowls unless you have a really huge bowl that can hold all of this. - Add ground beef and ketchup. Mix it around with your hands (spoons don't even it out enough) until it's all roughly the same texture (probably gloopy). Add eggs. Mix again. Mix in bread crumbs until you reach the desired consistency -- I like mine pretty firm so the patties don't fall apart. Form into patties and cook on the stove. This makes around ten to fifteen patties and they reheat well, so it's a great "I need enough food to keep me alive for a week" recipe. And since it isn't just ground beef in the patties, it's a little bit easier on your wallet (and personally, I think it tastes better than just ground beef).

ROAST EYE OF ROUND | CONTRIBUTOR: lrparksINGREDIENTS:One teaspoon cumin seedsOne teaspoon coriander seedsOne-half teaspoon whole black peppercornsThree-fourths teaspoon saltOne-half teaspoon ground gingerOne-eighth teaspoon cayenne pepperTwo and one-half pounds russet potatoes, peeled, cut into one-inch chunksEight medium carrots, peeled, cut diagonally into two-inch lengthsFour tablespoons extra-virgin olive oilOne three to three and one-fourth pound beef eye of round roastOne garlic clove, thinly slicedTwo tablespoons chopped fresh cilantro

PREPARATION:- 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.This recipe is great and easy for a group of about eight or to give you sandwich meat for a week.

JAPANESE TRI-COLORED DONBURI | CONTRIBUTOR: wolfboytaneINGREDIENTS:

EggsSpinach, carrots, or any brightly-colored vegetables

Ground beefSoy sauce

Ginger, choppedGarlic, minced

SugarSalt

PepperRice

PREPARATION:- Cook rice.

- Scramble eggs with soy sauce, salt, pepper, and sugar. Amounts are to your taste. Cook scrambled eggs; set aside.

- Sauté/steam your vegetables. No flavor needed. I like either spinach sautéed 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.

MANGO BURGER | CONTRIBUTOR: SincerelyPinkPantiesINGREDIENTS:Mandatory;Mango (you can substitute any fruit you like, orange and pear are also both very good)Burger pattyBagelCream cheeseSliced cheese (cheddar is best)Optional;Sweet honey mustard

PREPARATION:- Cook your burger however you like and toast your bagel if you like.- 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.

ENCHILADAS | CONTRIBUTOR: aurorablackINGREDIENTS:

Two pounds lean ground beefOne large chopped onion

One-eighth teaspoon garlic saltTwelve (eight inch) flour tortillas

Two teaspoons vegetable oilEight ounces shredded Colby cheese

Two (nineteen ounce) cans enchilada sauce

PREPARATION:- 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 oven twenty to thirty minutes.

SPANISH-STYLE BEEF AND RICE | CONTRIBUTOR: IgneousFelineINGREDIENTS:Two cups beef stockOne and three-fourths cups waterOne tablespoon butterTwo cups white enriched riceOne tablespoon extra-virgin olive oil, one turn of the panOne and two-thirds pound ground sirloinSalt and pepperOne large onion, finely choppedFour cloves garlic, choppedOne green bell pepper, seeded and finely choppedOne tablespoon Worcestershire sauceTwo cups tomato sauceOne-fourth teaspoon ground clovesTwo teaspoons ground cumin, one-third palmful, twiceOne-fourth cup chopped flat-leaf parsley, a couple of handfuls

PREPARATION:- Heat beef stock, water and butter to a full boil. Add rice, reduce heat (to like low) and cover pot. Cook twenty minutes, until tender and liquids are absorbed.- Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, two or three minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together five to seven minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.Combine cooked rice with meat mixture and serve.

BEEF BOURGUIGNON (IN THE CROCKPOT!) | CONTRIBUTOR: CallMeCordeliaINGREDIENTS:

Three pounds beef stew meatOne tablespoons olive oil

One onion, chopped into large chunksOne cup carrots (chopped or baby, your choice)

Four garlic cloves, smashed and choppedOne tablespoon herbs de provence

One teaspoon kosher saltOne-half teaspoon black pepper

One tablespoon tomato pasteTwo cups red wine

PREPARATION:- Use a six quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Add sliced onion and garlic. Put the meat into the pot on top of the

onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste and throw in the carrots. Pour

wine over the whole thing.- Cover and let cook on low for eight to nine hours, high for four to five, or

until meat has reached desired tenderness. You may want to stir the meat about an hour before serving so more liquid is absorbed into the meat.

Serve with whipped mashed potatoes, and a ladle full of crock juices.I love the fact that I can just throw everything into the crockpot and forget about

it, while writing, until dinner.

TACO BAKE | CONTRIBUTOR: kristi_cagleINGREDIENTS:Two pounds ground beef (browned)One can tomato soupEight flour tortillas, cut into 1x1 squaresOne cup milkOne jar salsa (I've found that a runnier salsa works better. My favorite is the kind I can get at my local Aldi)Two cups shredded cheese (I like the Mexican blends, but cheddar works just as well)

PREPARATION:- Preheat oven to 400ºF, and slice your tortilla shells. It's easiest to keep them all stacked together, and cut one inch strips, before cutting those into bite sized pieces. Combine browned ground beef, pieces of tortillas, tomato soup, salsa and milk. Mix thoroughly. Add one cup cup of shredded cheese and mix in.- Dish mixture into a casserole dish, and cover. Bake for thirty minutes. It's best to take it out then, and see if it's bubbly. If it is, even the slightest bit, go ahead and add the remaining cheese on top, and put it back in to melt. Once cheese on top is melted, remove from oven and enjoy!

(ALTERNATIVE TACO BAKE RECIPE: | CONTRIBUTOR: TobaeusINGREDIENTS:Mandatory;

One package tortillasTwo pounds ground beef

Two packets taco seasoningOne can corn

One can tomatoesOne can refried beans

Two cups shredded cheeseOptional;

One can chopped olives

PREPARATION:- In the bottom of a 13x9 baking dish, layer two tortillas. Cover with an even

layer of refried beans.- Brown ground beef in a skillet and drain off excess fat. Add taco season

according to directions. Mix in corn, tomatoes, and olives.- Spread half of the meat mixture over the refried beans. Sprinkle three-fourths cup of cheese over the mixture. Layer again with tortillas, refried beans, meat

mixture, and cheese. Top with two more tortillas and the rest of the cheese. Bake at 375ºF for ten minutes. Let stand for five minutes and serve.)

SLOW COOKED BEEF RAGU | CONTRIBUTOR: ShamrockINGREDIENTS:500g or so of beef, diced or cut into smaller pieces if purchased as one large piece (some of the tougher cuts are perfect for this dish e.g. boneless gravy beef or chuck)olive oilOne small onion, dicedOne cloves garlicOne tablespoon flour (I use gluten free because I'm gluten intolerant and it works just fine)Three-fourths cup beef stock (also gluten free in my case)200g cherry tomatoesOne sprig fresh thyme (I used dried thyme and basil to taste)One small roasted bell pepper, sliced (or capsicum as it's called in Australia) (This is optional but it's great for flavour)Some fresh basil leaves (I didn't have any so I added the dried herb in with the thyme earlier in the recipe)pinch of sugarPasta and grated parmesan to serve

PREPARATION:- Season the beef with salt and pepper and brown in a large frying pan with some olive oil.- Remove and place in the casserole dish.- Add more oil to the pan and cook the onion and garlic for a minute or two until soft.- Add the flour, making sure the onion is coated, and scrape up any residue from the base of the pan.- Gradually pour in the stock and stir until the mixture boils.- Pour over the beef in the casserole dish and add the tomatoes and thyme. (If using fresh herbs, it's just the thyme, otherwise add both the dried thyme and basil) and a small pinch of sugar.- Cover and cook in a moderate oven for approx one and a half to two hours. (It's not a bad idea to check it a couple of times just to give it a quick stir and add more stock to keep the beef covered.)- Towards the last fifteen or twenty minutes of cooking, I roasted a sliced bell pepper/capsicum in the oven. When it was soft, I added it to the ragu.- Shred the beef using two forks.- If using fresh herbs, you can add the basil leaves at this point, just before serving.- Serve over pasta and sprinkle with parmesan cheese.Bon appetit! :)

HASH | CONTRIBUTOR: RaksabINGREDIENTS:MANDATORY:Two cups leftover cooked riceOne small can of cooked protein of your choice (tuna, chicken, corned beef), or one-half cup leftover cooked meat, dicedOne eggOne-half cup milk or creamOne tablespoon cooking oil or butterSeasoning options: soy sauce, fish sauce, hot sauce, salt and pepper, furikake, whatever.

OPTIONAL:One cup diced onion or cabbage

PREPARATION:- Beat the egg into the milk. If using canned meat, flake it with a fork. Turn the stove to medium heat, and heat the oil in the pan. If you're using onion or cabbage, add it now and cook five minutes or until it gets soft and golden, stirring occasionally. - Add the rice to the hot pan and stir to loosen. Pour the milk/egg mixture over the rice and stir again so the rice is all coated. Cover, turn down the heat to low, and go write 200 words.- When it's hot, add the meat and continue to cook until the meat is warmed through. Season as desired. Scoop into a bowl and eat up. Serves two.This also works with leftover diced potatoes, or small pasta. Mix and match as you please. You can do fried rice, kedgeree, jambalaya, etc. etc. etc.

MEAT CUPCAKES | CONTRIBUTOR: doregan8Note from the contributor; These can be made ahead up to two hours before baking.

And they reheat in the microwave nicely.

INGREDIENTS:One pound ground beef, chuck or turkey

One-half cup barbecue sauceOne tablespoons minced onion, or one-fourths cup chopped onion

Two tablespoons brown sugarOne-half cup shredded cheese (I have always used sharp cheddar, pepperjack would

rock this as well)One can flaky biscuits (like Pillsbury Grands for example)

Muffin pan (not cupcakes, muffins! the bigger ones!)

PREPARATION:- Preheat oven to 400ºF.

- Brown meat in large skillet and drain.- Stir in BBQ sauce, brown sugar, and onion. Flatten out and slightly stretch each biscuit and fit one into each of the muffin cups, which do need to be greased up with a cooking/baking spray. Press the dough in the bottom and up the sides, just

to the top.- Spoon in about one-fourth cup of meat into each cup and sprinkle cheese on top.

- Bake at 400ºF for ten to twelve minutes, or until the edges of the dough are golden brown. Cool for one minute and serve.

chicken dishesCROCKPOT CHILI CHICKEN | CONTRIBUTOR: tamirisINGREDIENTS:Boneless, skinless chicken (breasts or thighs, depending on your preference)One jar chunky salsa (your choice of temperature)One can corn, drainedOne can black beans, drained

PREPARATION:- Put salsa, corn, and beans into crockpot and stir together. Add chicken and stir again to coat. Cook for six to eight hours on low, or four hours on high. Shred chicken when you're ready to serve.

SKILLET CHICKEN PARMESAN | CONTRIBUTOR: JusticeINGREDIENTS:

Two or three chicken tenderloin piecesMarinara sauce

Mozzarella cheesePasta of your choice

PREPARATION:- 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.- 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!

SALSA CHICKEN | CONTRIBUTOR: excelexcelNote from the contributor; 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.

INGREDIENTS:Six boneless skinless chicken thighsOne can black beans (drained and rinsed)One cup frozen corn -- you could use fresh or canned, as wellOne cup salsa

PREPARATION:- Cook on low for five hours.- Serve over rice with grated cheddar or other cheese. Top with avocado, if desired.

QUESADILLAS OF DOOM | CONTRIBUTOR: Emperor of ColoradoNote from the editor; The accompanying salsa, aptly titled "Salsa of Doom," can be found below this recipe.

INGREDIENTS:Flour tortillasOne can of mushroomsHalf a bunch cilantroShredded chicken (fried chicken works great for this. I use about five thighs.)One medium-sized chopped red onionShredded cheese (I use jack, but cheddar works well)ButterOil

PREPARATION:- 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).

(SALSA OF DOOM | CONTRIBUTOR: Emperor of ColoradoNote from the contributor; 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.

INGREDIENTS:Three cans tomatoes (whole or crushed)

Spicy peppers (Jalapeños or habaneros recommended, amount depends on how spicy you like your salsa. I use two habaneros.)

One-half cup lemon juiceOne bunch cilantro

One bunch chopped green onionsThree tablespoons cumin

Three to four tablespoons saltThree to four tablespoons garlic

PREPARATION:- 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.)

TERIYAKI AND HONEY SOY CHICKEN NACHOS | CONTRIBUTOR: confidanteINGREDIENTS:One chicken breast (large if you prefer a lot of chicken)One jar of honey soy marinadeOne half bag of Cheese Supreme DoritosOne half bag of stringy mozzarella cheeseOne jar of salsaOne chiliOne can of your favourite type of beansOne tablespoon of oil or butterAnd if you feel adventurous to add to this: one satchel of teriyaki spices

PREPARATION:- Chop the chili 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 chili.- 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.

SWEET AND SPICY SLOW-COOKED CHICKEN | CONTRIBUTOR: palmettoNote from the contributor; It fed me for days. There's at least six servings in

there, and it'd make a great burrito filling with some cheese

INGREDIENTS:Three frozen boneless skinless chicken breasts

One-half cup brown riceSixteen ounce jar of peach salsa

Two cans black beans

PREPARATION:- 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 eight hours. The rice will break down, but it does add a nice texture.

ITALIAN CHICKEN | CONTRIBUTOR: chrisddINGREDIENTS:Four to six boneless skinless chicken breasts or boneless/skinless chicken thighs (about two and a half pounds)One-half bottle of bottled Italian salad dressing, shaken well

PREPARATION:- 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.

HAWAIIAN CHICKEN | CONTRIBUTOR: Mike.SpeegleINGREDIENTS:Six chicken breastsOne packet onion soup mixOne jar peach pineapple jamOne bottle Russian dressing

PREPARATION:- 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).

BARBECUE CHICKEN PIZZA | CONTRIBUTOR: dark_phoenixINGREDIENTS:

One pre-made pizza crustBarbecue sauce

Red onionCooked chicken

Mozzarella and cheddar cheese

PREPARATION:- 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!

QUICK BASIL CHICKEN BREAST | CONTRIBUTOR: DangerousMegINGREDIENTS:Chicken breastFresh basilTomatoMozzarella cheeseOlive oil

PREPARATION:- 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 four minutes.- Dice the rest of the tomato and toss into skillet, turn heat down to medium, and let simmer until chicken is fully cooked.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!

GOURMET CHICKEN | CONTRIBUTOR: nerskinINGREDIENTS: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 chiliesThree boneless chicken breasts, cubed and cooked, or one package chicken chunks (about one and one-half pounds)

PREPARATION:- Cook the Bearnaise, add the can of Ortega chilies and the chicken. Put in a casserole dish and heat at 350º until warm throughout, about fifteen minutes. Serve with rice.

TASTY TASTY CHICKEN WINGS | CONTRIBUTOR: CatnipKittyINGREDIENTS:

Fresh raw (or defrosted) chicken wingsOne to one and one-half cups of flour

Olive oil or vegetable oilSalt

PepperGarlic powderOnion powder

Barbecue sauce (Dianna’s or your favourite)

PREPARATION:- 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 barbecue sauce.

- Put back on cookie sheet and put back in the turned off oven to sit for five minutes.

- Remove from oven and serve.

EASY CHICKEN RUB | CONTRIBUTOR: alinamvINGREDIENTS:Two tablespoons curry powderOne teaspoon onion/garlic powder (I prefer onion)One teaspoon soy sauceTwo teaspoons paprika

PREPARATION:- 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.

THREE CHEESE CHICKEN BAKE | CONTRIBUTOR: Emerald-EkohsINGREDIENTS:Chicken breasts, as many as you wantSpaghetti sauceSharp or extra sharp white cheddar cheeseParmesan cheeseProvolone cheese (or your favorite cheese)Garlic powderBread crumbs (I recommend the Italian seasoning)

PREPARATION:- 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 and a thin thin thin thin sheet of seasoned bread crumbs.- Place in oven until cheese is melted, or microwave it.

CHEESY CHICKEN | CONTRIBUTOR: DragonchildeINGREDIENTS:Mandatory;

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 chickenOne can cream of mushroom (if you don't like mushrooms make it two cans cream of

chicken)Optional;

One small can of mushrooms

PREPARATION:- Pre-cook chicken until 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 minutes. Ready to serve.Avoid serving with more starches -- it's a bit too much with rice on the side.

Great with green beans, though!

TERIYAKI STIR-FRY | CONTRIBUTOR: AsukaINGREDIENTS:Two half chicken breastsSesame oilVegetable oilYour preferred brand of teriyaki sauceBroccoliOnions Bean SproutsCeleryAnd whatever other vegetables you like!

PREPARATION:- 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.

MOM'S CHICKEN CURRY CASSEROLE | CONTRIBUTOR: Mike.SpeegleINGREDIENTS:

Four boneless skinless chicken breastsOne-half cup mayonnaise

One can cream of broccoli or cream of chicken soupOne medium-sized bag of frozen broccoli (thawed)

Two to four slices of breadA LOT of cheddar cheese

One teaspoon curry powderDash of lemon juice

PREPARATION:- 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 one inch 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 one

inch squares and place on top of cheese. Place in oven for thirty minutes at 350º.I like to put this on top of rice and serve it with peaches. Comfort food to the

max.

CROCKPOT CHICKEN | CONTRIBUTOR: featherjeanINGREDIENTS:Four frozen chicken breasts (two pounds of tenders works, too! And yes, frozen!)One packet Italian dressing mixOne cup chicken broth or water

PREPARATION:- Put frozen chicken in crock pot. Sprinkle dressing mix over it. Pour in broth/water. Cook on low for eight to ten hours.

(ALTERNATIVE CROCKPOT CHICKEN RECIPE | CONTRIBUTOR: cgindlesINGREDIENTS:

Boneless skinless chicken breastCream 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.)QUICK AND EASY ROAST CHICKEN | CONTRIBUTOR: MynervaNote from the contributor; You can prep this the day before or first thing in the day for a quick, no hassle dinner.

INGREDIENTS:Four to six chicken legs with skin (can use thighs)SaltPepper, black and whiteGarlic 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

PREPARATION:- 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 180ºC (about 350ºF). 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 margarine. Pull the skin back over and arrange the pieces with skin side up/margarine 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 minutes 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.

CHICKEN WAFFLES | CONTRIBUTOR: raequiemNote from the contributor; Yes, it sounds weird and kind of disgusting, but it's

surprisingly tasty! And very quick to make and eat, as well.

INGREDIENTS:One frozen chicken patty

One plain waffleWhite pasta sauce, either from a jar or from scratch

PREPARATION:- Toast the waffle and chicken (the chicken may take longer). Heat up (or cook) the

white sauce. When your waffle is nice and crispy and your chicken patty's warmed thoroughly, pour some sauce on the waffle. Top it with the patty. Eat!

EASY, HEARTY, DELICIOUS AND HEALTHY MEAL | CONTRIBUTOR: favamasINGREDIENTS/PREPARATION:- 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 is 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.

SPICY CHICKEN STRIPS | CONTRIBUTOR: esbyINGREDIENTS:

One-half cup plain or vanilla yogurt, the vanilla give it a bit of a sweetnessOne-fourth cup to one-half cup Uncle Chen's Hot Chili Paste (or is it sauce?) -- I

go towards a 1:1 ratio coz I likes the spicy.Panko flakes. You can get honey panko flakes too, which are great.

Olive oilThis 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.

PREPARATION:- 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.

CROCKPOT CHICKEN CURRY | CONTRIBUTOR: TherinianINGREDIENTS:Ten boneless chicken thighs or breasts (two and three-fourths of a pound), skins removedOne jar (sixteen ounces) chunky salsaOne onion, choppedTwo to three tablespoons curry powderOne cup sour cream

PREPARATION:- Place chicken in slow cooker. Combine next three ingredients; pour over chicken. Cover with lid.- Cook on low for eight to ten hours, or on high for five hours.- Remove chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken. Good with rice or egg noodles.Serves four to six people; especially good for NaNoWriMo gatherings!

THE CHICKEN YOU CAN LIVE OFF OF | CONTRIBUTOR: ShadowedWhispersINGREDIENTS:

One piece of chickenOne onion

One-half pepperPasta sauce (I use tomato and basil but you can vary it)

Eighty grams of riceVegetable stock cube

Handful of peasOne clove of garlic

PREPARATION:- 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.

FIVE MINUTE CHICKEN PARMESAN | CONTRIBUTOR: IncandescentINGREDIENTS/PREPARATION:- Buy those awful chicken patties made by Banquet or Freezer Queen. The ones that are unnaturally round and probably processed to hell and back. They usually taste disgusting, but in this recipe, they're actually the best thing I've found -- I tried to make it with a few different higher-class chicken pieces, and they all came out sub-standard. And the processed-to-hell patties cost around fifty cents per patty, so I'm happy with it.- Buy your favorite brand of in-a-jar spaghetti sauce (I love Bi-Lo's mushroom and garden vegetable, personally). Have mozzarella or provolone, and a bit of Parmesan cheese.- Microwave chicken patty until it's almost completely reheated. For my microwaves, that's between 1:00 and 1:15. Remove chicken from microwave.- Cover chicken with a very thin layer of spaghetti sauce (usually around two teaspoons). Add spices to suit your own preferences -- I love Aldi's Pizza and Pasta spice. Add Parmesan cheese and either mozzarella or provolone. Microwave until the cheese melts (less than thirty seconds).Garnish with parsley if you want it to look pretty. Also good if served over pasta with more red-sauce in it.

THE CHICKEN OR THE EGG | CONTRIBUTOR: explosionedINGREDIENTS:

One eggOne serving of chicken (one-half chicken breast or one boneless thigh is a good

measure)Mirin or milk

Salt and pepper to taste (red pepper is nice too!)

PREPARATION:- Add a dash of either mirin or milk (depending on if you want European or Asian-

style eggs), salt, and pepper to the egg. Scramble in a pan.- Meanwhile, cut the chicken into small cubes. When the egg is done, add the

chicken cubes to the pan along with more salt and pepper.- Cook chicken thoroughly over medium heat. Serve with starch of your choice.

MOROCCAN TAGINE | CONTRIBUTOR: YasaibatakeINGREDIENTS:Two tablespoons oilTwo tablespoons butterChopped up onionA pinch of saltA pinch of nutmegOne-half teaspoon ground cinnamonOne teaspoon ground ginger (can be substituted with one teaspoon half cinnamon/half clove mix)One teaspoon ground cumin (can be substituted with one teaspoon chili powder)One teaspoon ground coriander (can be substituted with one teaspoon fennel, ground if you have it, seeds if you don’t)A few cranks of a pepper millA pinch of cayenneA dash of vanillaDiced tomatoes, about a can and a halfThree Yukon gold potatoes, choppedChopped carrotsFour chicken thighs, cut more or less into eight equal chunksBox of couscous. I like the garlic seasoned couscous, but if you wanted plain or another seasoning you could. You could also put the garlic into the chicken/veggie mixture too if you wanted.One of the things that makes this dish so easy is that you can use it as a "fridge cleaner" dish. Don't have any carrots, but have some zucchini to use up? Great, throw it in. Leftover peas you don't know what to do with? Throw 'em in! Vegetarian? Take the chicken out. I've given my favorite version, but really, anything goes.

PREPARATION:- Find a big skillet that you can cover up later. Put the oil and butter into it; once it all melts together, add the onions.- Cook for a while and add all the spices. Stir it up. Once it’s good and mixed, add in the veggies – the carrots, potatoes, and tomatoes. Add the vanilla if you haven’t already and bring to a high simmer.- Get your chicken cut into chunks if you didn't before. Slide each chunk into the skillet; they’ll only be half-covered in the sauce, but that’s okay. Leave them be and cover up the skillet. Turn down the heat so it’s at a low simmer and won’t boil over.- Let it simmer until the chicken is super tender. It took mine about fifty minutes. I’d guess around half an hour you should start checking on it once in a while. When it’s done, the chicken is so tender you don’t even need a knife to cut it.- Right before the chicken is done, make the couscous. If you’re making it from the box like I do, it only takes six or seven minutes.- Fluff the couscous and put it on the bottom of a serving dish or just on your plate first. The chicken and veggies goes on top; let the couscous soak up what extra sauce there is (but there won’t be much). Enjoy (probably a little too much because it’s so good)!

DECEPTIVELY EASY AND GOOD RANCH CHICKEN | CONTRIBUTOR: IncandescentNote from the contributor; I didn't believe my boyfriend when he told me what we were going to be eating. "Well, it's chicken. And bread crumbs. And ranch dressing. And around twenty minutes in the oven.""Alex," I said, "That sounds like a sludgy mess of goopy breadcrumbs with some half-cooked chicken chunks floating around in it.""Watch and see," said the boyfriend, and I watched, and I saw.

INGREDIENTS:Some quantity of raw chicken (I usually use half a pound for two people, plus some leftovers)Ranch dressing (I suggest Hidden Valley -- it's the one that tastes best with this recipe, in my opinion. But I'm a ranch snob)Bread crumbs, preferably Italian or seasoned

PREPARATION:- Defrost your chicken if it's frozen.- Chop chicken into strips that are about an inch wide.- Dip chicken into breadcrumbs. Don't expect too terribly much to stick to it. This just keeps it from getting goopy, so you only need a very thin layer.- Place the breadcrumb'd chicken into a baking dish.- Cover the chicken in a thick drizzle of ranch. When in doubt, use more rather than less -- you can add breadcrumbs later, but it tastes weird if you add ranch later.- Coat the entire pan in breadcrumbs.- Stick it in the oven on 325º to 350º for around twenty minutes.Optional: Cook egg noodles to serve it over.Be warned: this doesn't taste good reheated unless you bake or toast it. Tastes awful the second day if you microwave it. You've been warned.

BAKED POTATO WITH CHEESE AND CHICKEN | CONTRIBUTOR: nerakroseINGREDIENTS:

One large potato for bakingSome shredded cheese of your own choice

A thick slice of goat cheese or blue cheese (or other strongly flavoured cheese of own choice)

Cheese sauce! Homemade or premade, doesn't matter. I use cheddar.Bits of fried chicken (may be substituted with, for example, mushrooms)

Some butter

PREPARATION:- Slice a cross into the potato and put some butter inside it. Wrap in tinfoil and

bake for fifty to sixty minutes by 200-225ºC.- When baked, take the potato out and "open" it - I fold it a little so that it becomes sorta star shaped, if that makes sense. Don't remove the tinfoil, rather

leave it so that it looks like the potato is in a tinfoil nest.- Pour in the cheese sauce, add the chicken, sprinkle shredded cheese on top, and on top of that the thick slice of your favourite tasty cheese. Put back into the

oven for about ten minutes or until the cheese is nicely golden.- EAT! Good with salad on side or toasted bread or whatever you feel like.

This is great for cold and depressing November, as it's warm and filling and lovely.

WILD MUSHROOM AND BALSAMIC CHICKEN | CONTRIBUTOR: IgenousFelineINGREDIENTS:SaltOne-half pound orzo pasta (or any other pasta preference)Two tablespoons extra-virgin olive oil, two turns of the panFour boneless, skinless chicken breasts, six ouncesPepperTwo tablespoons butterTwelve cremini or baby portobello mushrooms, slicedTwelve shiitake mushrooms, stems removed and slicedTwelve white mushrooms, slicedTwo large cloves garlic, choppedOne tablespoon thyme leaves, a couple of sprigs, choppedTwo large shallots, thinly slicedTwo tablespoons all-purpose flourOne and one-half cups chicken stockOne tablespoon balsamic vinegar, eyeball itThree tablespoons heavy cream or half-and-half, a couple turns of the panOne-fourth cup chopped flat-leaf parsley, a generous handful

PREPARATION:- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, two turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for five to six minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about four to five minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about two minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook two minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about two minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about one minute.To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

CHICKEN WITH PESTO | CONTRIBUTOR: golfgal08INGREDIENTS:

Pasta of your choice (I usually use rigatoni or cheese tortellini)Pesto sauce (homemade or store bought)

Chicken (usually cooked in olive oil with some basil and lemon juice)

PREPARATION:- Cook the pasta and the chicken, dollop on some pesto sauce, and mix together. Add

fresh basil and diced tomatoes if you desire. Sprinkle with Parmesan or add mozzarella.

CHINESE COCA-COLA CHICKEN | CONTRIBUTOR: Rae ReneauNote from the contributor; The measurements given here will probably be off, as I'm guessing. My friend Charlotte made this for me in China and used the guesstimates method of measuring for her chicken.

INGREDIENTS:Two chicken breasts (if cooking for more than two people, add more according to your tastes) - boneless is best; though the skin is the best partTwo tablespoons saltOne to two teaspoons chopped gingerTwo to three teaspoons chopped green onionEnough Coca-Cola to coverCooking oil

PREPARATION:- In a saucepan, heat a sufficient amount of cooking oil over low heat. While the oil is heating, cut your chicken breasts into bite-sized pieces to be added to the oil. When the oil is shimmering, toss in the chicken to cook, adding salt, ginger, and green onions. Allow chicken to cook until it is fully cooked, turning up the heat as desired to make it cook faster or slower.- When the chicken is completely white, pour in enough Coca-Cola to cover the chicken completely and cover with a lid. You can leave the heat high or let it simmer depending on how long you want it to cook. Let the Coca-Cola cook down until it's created a nice, syrupy sauce on the chicken. Serve with rice or noodles depending on your preference. You can use more or less ginger and green onion according to your tastes. Charlotte tells me all Chinese use ginger and green onion as staples in their cooking, and she probably used more than I suggested in the chicken she made for us, but as I'm not a big fan of ginger, I think it's probably fine to use less or none at all if you don't want the added flavor.

CHICKEN CURRY | CONTRIBUTOR: flyeryINGREDIENTS:

Two tablespoons canola oilOne pound boned chicken thighs, bones removed and set to the side, meat chopped

One tablespoon Patak's Curry PasteThree tablespoons flourTwo cups chicken broth

Two cups Balkan-style plain yogurt

PREPARATION:- Heat oil in pan until warm then add chicken meat, cook until sealed.

- Add curry paste, making sure to cover all pieces and cook for two minutes.- Add flour, making sure to cover all chicken, cook for another two minutes.

- Add bones and chicken broth to pan, stirring, cook for eight minutes.- Making sure that the sauce is relatively cool, add the yogurt slowly, stirring a

lot as otherwise it will curdle.- Simmer until happy with consistency, or about ten min, and serve.

CHICKEN IN WINE (THE LAZY VERSION) | CONTRIBUTOR: LisicheINGREDIENTS:Chicken pieces, bone inRed wineOlive oilGarlic saltOreganoCan of large, pitted black olivesPotatoThis is always guesstimated. There is no art to this recipe at all. Do not worry about having measurements, it always turns out fine.

PREPARATION:- Take the bone-in chicken pieces - any kind works well, but my family's very fond of drumsticks and wings - and stick them in a roasting pan, flat.- Pour in enough red wine to cover the bottom to at least one-fourth inch depth.- Pour in about half that in olive oil. (Don't worry if you put in too much because the oil helps the chicken stay moist. Better too much than too little!)- Shake a generous amount of garlic salt and oregano on the chicken. Don't worry about too much! We want seasoning. :)- Pour in can of olives, brine and all.- Cover the roasting pan and leave it in the fridge until the next day. Or a few hours. (Preferably the next day because you're basically brining the chicken and it makes it very moist.)- When you're ready to cook it, preheat the oven to 285ºF and stick the chicken in (with the roasting pan lid on) and cook for about three hours, or until it's just falling off the bone. And it will. Oh, it will.- About two hours in stick in the potatoes (cut into wedges).- If you remember, twenty minutes or so before you want to take it out of the oven take off the lid and it cook the for that last stretch uncovered.There should be lots of gloop in the bottom of the pan. It is delicious. Become friends with the dripping and cover your chicken and potatoes with it.This is one of those dishes that tastes better the next day, and it freezes magnificently. Be not afraid to make a large batch and save single portions for later!

RUSSIAN APRICOT CHICKEN | CONTRIBUTOR: TuxGirlINGREDIENTS:One bottle Kraft Russian dressingOne jar apricot preservesOne packet onion soup mixOne package of chicken breastsRussian salad dressing comes in a really small bottle from Kraft. You can also use other brands of Russian, or any brand of Catalina. However, in those cases, only use two-thirds of a bottle, since those all tend to come in normal-sized bottles.

PREPARATION:- Mix the first 3 ingredients in a bowl. Put chicken breasts in a baking dish. Pour sauce over them, and move them a bit to make sure they get some sauce beneath them too. Bake until the chicken's not raw anymore. (Yeah, I'm an exact cook... really) Serve with rice. When storing leftovers, put the chicken and sauce in with the rice. It will be insanely yummy after soaking together overnight!

GEORGE'S SPECIAL FAJITAS | CONTRIBUTOR: rosirooINGREDIENTS:

Chicken slicesPeanut butter

Chopped cucumberLemon juice

Salt and pepperChilies (can be powdered, sweet chili sauce, hot sauce, however you like it)

Fajita wraps

PREPARATION:- Make the sauce. Heat the peanut butter in a pan with the chili sauce/powdered

chili and add salt and pepper to taste.- Sprinkle the cucumber with the lemon juice and grill the chicken (you can add a

bit of lemon to this beforehand, if you like.)

- Heat the fajita wraps in the oven/microwave, and you're ready to go! Just wrap up the

chicken and cucumber and add the spicy sauce. So delicious.

CROCKPOT CREAM CHEESE CHICKEN | CONTRIBUTOR: ElyciumNote from the editor; Pointed out by the contributor when submitting, this is a Weight Watchers friendly meal; worth six points per serving.

INGREDIENTS:One and one-half pounds boneless chicken breastsFifteen ounces black beans, drainedFifteen ounces corn, drainedSixteen ounces salsaEight ounces fat-free cream cheese

PREPARATION:- Put frozen chicken breasts in crockpot. - Drain the corn.- Cover with black beans, corn and salsa. - Cook on high four to five hours or until cooked. - Cut cream cheese into small blocks and on top and cook one-half hour more or until cheese is melted.The left over salsa-bean mixture is really tasty served over rice or potatoes.

CHICKEN WITH FORTY CLOVES OF GARLIC | CONTRIBUTOR: dancer_kirstenNote from the contributor; My little brother had this one night, and then had to go

to work (he's a bus driver) to do a night shift. His passengers were mostly too drunk to notice, but his colleagues could tell he'd had garlic!

INGREDIENTS:About two kilograms of chicken; legs and breasts. You'll need some meat with the

bones still in it. One large sliced onionForty cloves of garlic (about three bulbs I'd say). PEELED!

150 milliliters dry white wine175 milliliters chicken stock (from a cube is fine)

Four sprigs of thymeOne sprig rosemary

One bay leafSalt and pepper

Butter and/or oilLarge pan that can go in the oven

PREPARATION:- Peel the cloves but don't cut them. Leave them whole

- Preheat the oven to 190ºC. Season the chicken with salt and pepper. Heat some butter or oil in the pan and brown the chicken on a fairly high heat. Take the

chicken from the pan and throw out most of the fat.- Put the onion and garlic in the pan and stir till golden on a medium heat.

- Pour in the wine, stir well, bring wine up to the boil and add the chicken. Pour in the stock and add the herbs. Bring back to the boil, put the lid on the pan, and

put the pan into the oven to cook for about twenty-five minutes or until the chicken is completely cooked.

- Take the chicken out of the pan. Strain the cooking liquid into another pan or pot. Throw away the thyme, rosemary and bay leaf. Put the garlic and onion into a blender and blend till smooth. Degrease the cooking liquid and put back into the original pan and put back onto a low heat. Stir in the garlic-onion mix, add the

chicken and gently reheat for three to four minutes.- Serve.

ORANGE CHICKEN | CONTRIBUTOR: TobaeusINGREDIENTS:Three cups uncooked riceFour boneless chicken breastsSix cans mandarin oranges (or pineapple, if you prefer)One-half cup butterOne cup brown sugarOne tablespoon ginger

PREPARATION:- Start by combining oranges, butter, brown sugar, ginger (and any other spices you wish to use) in a medium saucepan over medium-low heat. Heat until the orange segments have burst and all ingredients are incorporated.- While this is happening, bake the chicken and cut into small pieces. Add to the saucepan and stir.- In another saucepan, prepare the rice according to the directions. Serve rice with orange/chicken sauce on top or mix together.

FAMILY RECIPE CHICKEN CASSEROLE | CONTRIBUTOR: thefirefly89INGREDIENTS:

Two chicken breasts, precooked and cut up into piecesTwo cups of mixed vegetables: the broccoli, carrot and cauliflower one (if people

are fussy, change that to two potatoes, precooked and cut into slices)A packet of dry chicken soup (I sometimes use a curried chicken soup for some

flavour)Two tablespoons of mayonnaiseOne and one-half cups of milk

GarlicOne big packet of potato chips (I prefer lightly salted, but any chips work)

One tablespoon butter/margarineGrated cheese to your taste

PREPARATION:- In a jug or small bowl, whisk the chicken soup, mayonnaise, garlic and milk

together.- In an oven proof dish, put the chicken and veggies and mix.

- Pour the sauce made in step one over the chicken and veggies.- In another bowl, crush the chips up, add the butter and the cheese and mix

together- Pour the chips/cheese mixture over the chicken. This will make your crust.

- Put it in the oven at 180°C for about twenty min.- Serve with rice.

GRANDMA'S CHICKEN RICE | CONTRIBUTOR: QuantuniverseINGREDIENTS:Two chicken breasts, dicedThree garlic cloves, pressed or gratedOne cube dry vegetable or chicken bouillonOne-half tablespoon cooking oilOne teaspoon butterOne-half cup white rice, uncooked and washedOne and one-half cup waterPREPARATION:- In a two or three quart pot, heat the butter and oil. Sautee the garlic briefly and then fry the chicken in it untill it turns golden. - Add the bouillon and let it dissolve, then add rice. Let the rice and chicken fry together briefly, add water, and let it simmer on low heat with a half-lid for about twenty minutes.

pork dishesTOMATO CASSEROLE | CONTRIBUTOR: NovaeFireINGREDIENTS:Several tomatoesA sweet onionOne or two slices of bread, tornA few slices of cooked bacon (a few slices)Cheddar cheese One-half cup brown sugar (to taste)

PREPARATION:- 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.

CROCKPOT BARBECUE CURRY PORK | CONTRIBUTOR: PookaprincessINGREDIENTS:

One pork loin (or tenderloin), three to four pounds (boneless skinless chicken thighs may be substituted)

One cup BBQ sauceOne 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)

PREPARATION:- Put all in crock pot. Cook on low until falling apart (eight hours).

SWEET AND TART PORK LOIN | CONTRIBUTOR: lrparksINGREDIENTS:A boned pork loin that will fit in your crock pot, or six thick cut pork chopsOne can or jar of pie fillingOne tablespoon of lemon juiceI prefer tart cherry, apricot or peach, however any commercially available fruit pie filling will work.

PREPARATION:- 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.

CROCKPOT PULLED PORK | CONTRIBUTOR: rosymamacitaINGREDIENTS:A couple handfuls frozen chopped onions (in frozen vegetable aisle of grocery store)One handful of frozen chopped peppersOne small can of plain tomato sauce (eight ounces)One chopped chipotle chili in adobo sauce (you can buy a whole can, puree or chop it, and store in fridge, just use by tablespoon)Salt, pepper, cumin, oreganoA big ol' hunk of meat like pork loin or fresh picnic ham

PREPARATION:- Cook on high four hours or low eight hours.- Shred.Serve in a tortilla with guacamole, pico de gallo, cheese, or whatever you like.

HUBBY'S PORK CHOPS | CONTRIBUTOR: merithynINGREDIENTS:

Six thick-cut pork chops (boneless preferred)One can cream of mushroom soup

One can cheese soupSix potatoes, peeled and cut into one-half inch slices

PREPARATION:- 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 375ºF open for one hour. Serve with thick

slabs of bread and a fresh salad.

BARBECUE PORK SANDWICHES | CONTRIBUTOR: writeratworkINGREDIENTS:One can (fourteen ounces) beef broth (warm water can be substituted; season with basil, oregano, and pepper)One bottle (eighteen ounces) barbecue sauce (season with Montreal steak seasoning, black pepper, garlic, oregano, and a small amount of salt)Three pounds boneless pork ribs.

PREPARATION:- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on high heat for four hours.- When meat is done cooking, remove and shred with two forks.- Stir in barbecue sauce and place in baking dish.- Bake for fifteen minutes or until heated through, then serve on hamburger buns or rolls.Goes great with baked beans and French fries.

PORK CHOPS WITH BLACK BEAN SALSA | CONTRIBUTOR: DMColeINGREDIENTS:Mandatory;Four pork chops, six to eight each (bone in, bone out, doesn't matter, but they should be fairly thick)One cup salsa (any basic tomato salsa will do. I don't find that this works very well with fancy mango salsas and the like)One can black beans, rinsed and drained (or approximately one to one and one-half cups of prepared black beans)Salt and pepper, to tasteOptional;One-half cup frozen corn kernels

PREPARATION:- Preheat oven to 350ºF. Season the pork chops with salt and pepper and brown in a skillet (oven proof if you have one, if not you'll transfer the chops to a baking dish after browning). You want them to get a nice golden brown color.- Mix salsa, beans, and corn together and pour over pork chops. Cover and bake for thirty minutes or until pork is cooked through. (Thirty minutes is usually good on a boneless chop up to an inch thick if you've browned them well, but it may take more like forty-five minutes for bone-in chops.)I serve this with brown rice. You can also add a little cheese at the end if you'd like.

SLOW COOKER HAM AND SWISS CHICKEN | CONTRIBUTOR: Katrielle KingstonNote from the contributor; This saucy casserole allows you to enjoy the traditional

flavors of chicken cordon bleu with less effort.

INGREDIENTS:Two eggs

Two cups milk, dividedOne-half cup butter, meltedOne-half cup chopped celery

One teaspoon onion, finely choppedEight slices bread, cubed

Twelve thin slices deli ham, rolled upTwo cups (eight ounces) Swiss cheese, shredded

Two and one-half cups cooked chicken, cubedOne can (ten ounces) condensed cream of chicken soup, undiluted

PREPARATION:- In a large bowl, beat the eggs and milk. Add butter, celery and onion. Stir in

bread cubes. Place half the mixture in greased slow cooker.- Top with half the rolled up ham, cheese and chicken. Combine soup and remaining

milk, pour half over the chicken. Repeat layers once.- Cover and cook on LOW for four to five hours.

GUY FAWKE'S BAKED POTATO SURPRISE | CONTRIBUTOR: Joan_of_QuarkNote from the contributor; this should alert you to the provenance of this recipe, taking advantage of the English Bonfire Night being at the beginning of NaNo – I believe across the pond "streaky bacon" is called "Canadian bacon."

INGREDIENTS:One large potatoOne sausage (anything from hot dog to lovingly handcrafted artisan)One to two rashers streaky baconBaking foil to wrap each potato

PREPARATION:- Heat the oven to gas 5/190ºC/375ºF/moderately hot. It’s much more efficient to bake plenty of these things at once, and they keep for days in the fridge and make excellent winter novelling fuel.- Wash the potato skins thoroughly as most people will be eating these. Wrap the sausage in bacon, spiraling the bacon around it. Now either cut a hole lengthwise through each potato with an apple corer or paring knife or, if your sausage is very thick (some of you may feel the need to say, "oo-err, missus!" at this point) cut the potato in half and scoop out a little trough in the flesh to make enough of a cavity for it to rest in.- Maneuverer bacon and sausage into potato, wrap potato in foil, and bake for two hours. (If you have a bonfire handy, you could finish them off for the last hour in the bonfire).Hold in gloved hand and eat straight from the foil whilst watching fireworks, typing, or both, or on a plate with baked beans and salad.

MOM'S QUICK AND HEALTHY SPINACH CASSEROLE | CONTRIBUTOR: pr3ttyUglyINGREDIENTS:

Two cups of pre-cooked riceThree-fourths cup of frozen chopped spinach (Green Giant)

One can of low-fat cream of mushroom soupTwo cups of low-free chicken brothTwo cups of shredded cheddar cheeseOne cup of shredded Parmesan cheese

One package of John Morrell cooked ham strips (or any brand)One package of frozen onion, celery, carrots mixed (Mirepoix)

PREPARATION:- Precook your rice in the microwave. Put aside until other ingredients are mix

together in pot.- In a six to eight quart pot, spray non-stick cooking spray and sauté package of

frozen onion, celery and carrots.- Add chopped spinach, chicken broth, cream of mushroom soup, ham strips and simmer

ingredients in pot for three to four minutes.- Slowly add rice and Parmesan cheese, mixing ingredients together.

- Remove from stovetop and pour ingredients into a larger rectangular glass bowl.- Add shredded cheddar cheese on top of mixture.

- Cover with foil.- Cook in oven at 350ºF for fifteen to twenty minutes.

DOUBLE TROUBLE BARBECUE PORK | CONTRIBUTOR: explosionedINGREDIENTS:Two small pork cutlets (boneless)Several strips of bacon (how many you use depends on how much you like bacon)Barbecue sauce of your choice

PREPARATION:- Cut bacon and pork into small, thin strips. I like to make my bacon pieces very small, but you can switch up the size to suit yourself.- Fry bacon in a pan. When it is done, remove from the pan and place on a paper towel. Reserve some of the grease. Optional step: While bacon is frying, marinade pork strips in a bowl with barbecue sauce.- Cook pork over medium low heat in the reserved grease and as much barbecue sauce as desired.- Once pork is almost done, turn heat to low and add bacon. Let cook over low heat for several minutes to lock in the barbecue flavor.- Serve and enjoy!

ASIAN PEANUT BUTTER PORK | CONTRIBUTOR: patfanINGREDIENTS:

One and a half to two pounds of pork (tenderloin or loin seem to work best)One onion, sliced in ringsOne-fourth cup soy sauce

One-fourth cup brown sugarThree tablespoons white wine vinegar

Three tablespoons waterTwo garlic cloves, chopped or minced

One-half cup peanut butter

PREPARATION:- Using a four to six quart crockpot, put onion slices into the bottom of your

crockpot. Put pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir, the peanut butter needs to melt before you do so.

- Cover and cook on low for eight hours, or on high for four to six hours. - The longer you cook it, the more tender the pork. One hour before serving, flip

the meat over in the crock pot to allow the other side to soak up the peanut buttery goodness.

SAN CHOY BAU | CONTRIBUTOR: myviolettearsINGREDIENTS:500 grams pork minceSix fresh shiitake mushrooms, thinly slicedOne-fourth oyster sauce250 gram packet of fried rice in ninety secondsEight iceberg lettuce leaves

PREPARATION:- Heat a large non-stick frying pan over medium heat. Cook pork mince, stirring with a wooden spoon to break up any lumps, for five minutes or until the mince changes colour. Add mushroom and cook, stirring occasionally, for two minutes or until soft. Add the oyster sauce and stir until well combined.- Add the rice and cook, stirring, for two minutes or until the rice is heated through. Divide the pork mixture among lettuce leaves.This is really yummy and can have whatever added to it. Don't like mushrooms? Got a can of beans lying around? Use that instead.

TO DIE FOR ROAST | CONTRIBUTOR: levicc00123INGREDIENTS:One packet brown gravy mix.One packet ranch dressing mix.One packet Italian dressing mixOne and one-half cups waterRoast (I used a pork butt for this.)

PREPARATION:- Put roast into crockpot.- Combine brown gravy, ranch dressing, and Italian dressing mixes into bowl and sprinkle over roast- Pour in water and put on lid- Let cook for seven to nine hours.

fish & shellfish dishesTUNA AND POTATO PIE | CONTRIBUTOR: J.M. HardingINGREDIENTS:One cup peasOne cup corn kernelsOne carrotOne medium tin tunaTwo cups milkThree to four large potatoesOne packet Maggi Tuna & Potato Pie sauce powderCheese to grate

PREPARATION:- 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.Note from the contributor; 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.

SHRIMP AND GRITS | CONTRIBUTOR: explosionedINGREDIENTS:Instant gritsCheddar cheese

ButterFrozen peeled, detailed shrimp

A couple slices of baconScallions, chopped

Garlic, one or two clovesLemon juice

Salt and pepper, to taste

PREPARATION:- Fry up the bacon. Crumble. Set bits aside.

- Put shrimp, a little butter, chopped scallions, chopped garlic, lemon juice, and seasoning into a frying pan. Fry those suckers until the shrimp are pink and

delicious lookin'.- Make your grits with the cheese and a little butter.

- Serve with shrimp and bacon bits over the grits.

SHRIMP PIQUANT | CONTRIBUTOR: lrparksINGREDIENTS:BOILED SHRIMP;Four cups waterTwo bay leavesOne-fourth cup vinegarTwp teaspoons saltOne tablespoon original Tabasco sauceTwo pounds of shrimp, peeled and deveinedOne small onion, slicedPIQUANT SAUCE;Two-thirds cup ketchupTwo tablespoons prepared horseradishOne-third cup chili sauceTwo tablespoons lemon juiceTwo tablespoons drained capers, choppedOne-half teaspoon original Tabasco sauce

SHRIMP PREPARATION:- Combine water, vinegar, Tabasco, onion, bay leaves, and salt in a four quart saucepan and bring to a boil. Add shrimp and cook two to three 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.

LEMON PEPPER AND GARLIC SAMON | CONTRIBUTOR: FoxwindINGREDIENTS:

Per four to six ounce piece of salmon:One-fourth stick butterOne spoon minced garlicTwo spoon lemon pepper

(note from the editor; 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)

PREPARATION:- 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.

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 | CONTRIBUTOR: cheshareINGREDIENTS:Mandatory;One box of noodlesTwo cans of tunaOne can of Cambell's Cream of MushroomOne can of Cambell's Cream of Mushroom with roasted garlicOne-half cup (or more) of grated cheeseOptional;Sour cream and onion chips

PREPARATION:- Heat noodles in pot over stove until cooked. Preheat oven to 350ºF.- In a bowl, combine tuna, cream of mushroom, and cream of mushroom with roasted garlic. Mix well.- Grate a small plateful of cheese. (Roughly one-half cup; though 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. - Put in oven for ten minutes or until cheese has melted. Serve and enjoy. :3 Goes well with string beans!

SHRIMP STIR-FRY | CONTRIBUTOR: explosionedINGREDIENTS:

Frozen, peeled, tailless shrimp (uncooked is best)Fresh, cut veggies. Broccoli, carrots, celery, bean sprouts, bok choy ... anything

that can stand up to being sautéed Asian sauce of your preference. I stick to the ol' standby of soy sauce, but some

hoisin sauce or oyster sauce in there is niceOil - it tastes best if you have a bit of sesame oil to splash in there, but plain

cooking oil is fineOne teaspoon to one tablespoon ginger (fresh or powdered), depending on how much

you like gingerOne to two cloves fresh garlic; I don't know what that is in garlic powder

Salt, to tastePepper (red pepper is nice), to taste

PREPARATION:- Put the oil, the spices, and the shrimp in a frying pan. Cook until the shrimp

are pink.- Add your veggies and sauce. Mix them around until they're cooked the way you

like.- Serve on a bed of rice or rice noodles (rice noodles are easier to cook and

should be in most grocery stores).

TUNA PROVENCALE | CONTRIBUTOR: Joan_of_QuarkINGREDIENTS:Mandatory;About four to five hundred grams canned tuna, drained.Four to five hundred grams canned tomatoesOne onionOne green (bell) pepperOne red pepperTwo courgettes or zucchinisOne aubergine or eggplantGarlic, salt, pepperOlive oilOptional;Three to four eggsIf time, chop the aubergine into bite-sized pieces, sprinkle with salt, and leave for a couple of hours before draining.

PREPARATION:- Chop all vegetables and saute in oil in a large, heavy pan until starting to colour. Stir in seasoning, tuna and tomatoes and simmer for about forty minutes. If using eggs, make wells in the mixture after about thirty-five minutes, break the eggs into the dips, and let them poach as the mixture finishes cooking.

vegetarian&veganTOFU LASANGA | CONTRIBUTOR: SanctimoniaINGREDIENTS:One large can of diced tomatoesOne package of spinachOne-half package of vegan mozzarella cheese (non-vegan cheese if you're not vegan)One-half box of lasagna noodlesOne jar of pizza marinara sauceOne onionFive or more cloves of garlicOne tablespoon olive oilOne package extra firm tofu, frozenPepper, sea salt, oregano and basil (to taste)

PREPARATION:- 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 five 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 an 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.

TOMATO-CHEESE MELT | CONTRIBUTOR: astultsINGREDIENTS:

Two slices of breadTwo tablespoons of shredded cheddar cheese

One small tomato, sliced

PREPARATION:- Sprinkle cheese on bread slices.

- Top with tomato slices and place in toaster over, or under broiler, for two to three minutes or until cheese melts.

POTATO-VEGGIE-THING | CONTRIBUTOR: BlackEyedGirlINGREDIENTS:Two to three potatoesOne zucchiniOne yellow pepper (I've also used a couple of tomatoes here when I didn't have yellow pepper handy)

PREPARATION:- 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 until everything is mushy. Serve.

OPEN-FACED VEGGIE SANDWICH | CONTRIBUTOR: jilladelarioINGREDIENTS:Cream cheeseLemon juiceOlive oil

One red bell peppersOne small zucchini, sliced

One red onion, slicedOne small yellow squash, sliced

Two ciabatta roll sandwich things, split horizontally

PREPARATION:- 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.- Sauté 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.

GERMAN POTATO PANCAKES | CONTRIBUTOR: ecbakerINGREDIENTS:About five large potatoesOne and one-half tablespoon of flourOne eggSalt and pepper to tasteA bit of oil for your frying pan

PREPARATION:- Peel and wash your potatoes. Carefully shred them into a bowl with a cheese grater. Once finished, squeeze out the excess liquid, and place back in bowl.- Add the egg, flour, and salt and pepper. Stir well. Heat up a frying pan with a bit of oil.Once hot, drop some of the potato mixture into the pan in a circle shape, and flip once the edges turn a bit brown. Do the same with the rest of the mixture.

YUMMY VEGETARIAN CURRY | CONTRIBUTOR: selfcallednowhereINGREDIENTS:One to four tablespoons green curry paste (I used three, 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 milkSeven ounces evaporated skim milkOne tablespoon soy sauceOne and one-half inch slice ginger root, peeled and shreddedSix to eight kaffir lime leaves (or the zest from one 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 noodlesTen fresh basil leaves, minced

PREPARATION:- 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 five to seven 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 | CONTRIBUTOR: joeyhINGREDIENTS:

Eight to twelve eggs (depending on how many people you are feeding)One package frozen chopped broccoli or spinach (defrost and drain)

Eight ounces of extra sharp cheddar cheeseSalt and pepper

One-half to three-fourths cup milkOne premade pie crust.

PREPARATION:- 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 forty minutes to an hour until it turns lightly golden on top. Put foil around the crusts if they start to cook too quickly.

BOWL-O-HEALTH | CONTRIBUTOR: luizammINGREDIENTS:Pack of frozen vegetablesGranolaPre-bought spice mix of your choice

PREPARATION:- Unfreeze the veggies, toss them in an individual bowl, cover them with a layer of granola, throw in as much spice as you want, mix the whole thing and eat it with a spoon :)

OVEN-ROASTED CHICKPEAS | CONTRIBUTOR: excelexcelINGREDIENTS:Mandatory; One (twelve ounce) can chickpeas (garbanzo beans), drained and rinsedTwo tablespoons olive oilOptional;Sea saltGarlic or onion powderCayenne pepper

PREPARATION:- Preheat oven to 450º F.- 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 thirty to forty 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.

LENTILS AND PASTA | CONTRIBUTOR: colonia_wINGREDIENTS:

One onion, choppedOne cup lentils

Four cups chicken stock/veggie stock/beef brothOne cup pasta (smallish pasta, like elbows or something)

Olive oilSalt

PREPARATION:- Chop onion. Sauté in saucepan with butter/margarine and/or oil. When

browned/caramelized, add four cups of stock (or water, if you're out of stock, but final product may lack flavor), and lentils. Cook for thirty minutes, stirring

occasionally.- When the lentils are 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 tastes amazing with this).- Cook pasta for about ten minutes, stirring occasionally and making sure it

doesn't stick to the bottom of the pan.- Serve hot and enjoy! Can top with Parmesan cheese if desired.

CRUSTLESS SPINACH QUICHE | CONTRIBUTOR: dei.gratia.hobbitINGREDIENTS:Six eggsThree cups shredded cheese (I like sharp cheddar)One can chopped spinach, drained

PREPARATION:- Preheat oven to 350°F. Grease a nine-inch pie pan. Mix all three ingredients together in a bowl until eggs are blended and spinach is unclumped. Pour into pie pan. Pop into the oven for 30 minutes OR until eggs are set in the middle (it always seems to take longer than I expect). Nom, and keep the leftovers on hand for a super-quick lunch.

ONO HUMMUS | CONTRIBUTOR: HideyoINGREDIENTS:Two cans (fifteen and a half ounce size, if you can't find those sixteen ounce cans work too) garbanzo beansOne-fourth cup olive oilOne tablespoon white wine vinegarOne-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 choppedA pinch of cayenne pepper (more or less depending on your taste)Salt, to taste

PREPARATION:- Open both cans of garbanzo beans, drain one of them, and then pour both cans into a 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.

VEGETARIAN QUESADILLA | CONTRIBUTOR: VerucaINGREDIENTS:Mandatory;

One large (ten inch) flour tortillaOne bag of grated cheese (I usually go for the Mexican-style cheese, which has taco

seasoning already in it)Two tablespoons vegetable oil

Optional; Two tablespoons salsa

One teaspoon taco seasoningOne bag of Morning Star brand "Chick'n Strips"

PREPARATION:- 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!

MY FAVORITE COUSCOUS RECIPE | CONTRIBUTOR: OrangeTangoDobleINGREDIENTS:One cup couscousOne and one-half cups waterEight kalamata olives, pitted and choppedFour cloves garlicOne tablespoon capersFeta; to taste, well-crumbledRed pepper, to tasteCumin, to tasteCoriander, to taste

PREPARATION:- 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.

DAVID LYNCH IN A TUX | CONTRIBUTOR: wagnerianINGREDIENTS:Mandatory;

One teaspoon olive oilOne clove garlic, minced

One cup quinoaTwo cups water, boiling

One-half tablespoon Better than Bouillon Vegetable Soup base (or two cubes veggie bouillon)

Two cups broccoli florets

Optional/fun additions;Sliced mushroomsJarred pimentos

Fresh basilCorn

Walnuts or pine nutsFrench fried onions (I like Trader Joe's brand)

PREPARATION:- 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.

VEGETARIAN RAMEN | CONTRIBUTOR: janestrummerINGREDIENTS:One package of ramen noodlesTwo cups vegetable stockFrozen mixed veggies

PREPARATION:- Cook the ramen in the boiling veggie stock, then add the frozen veggies. Three minutes later, voila! Novel food!

VAN'S AWESOME HUMMUS PASTA BAKE | CONTRIBUTOR: A Van GuardINGREDIENTS:Some hummusSome pasta

SaltPepper

Cayenne pepperBread crumbs/Parmesan

Green stuff (herb/scallion)

PREPARATION:- 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!

COCONUT MILK CURRY | CONTRIBUTOR: explosionedINGREDIENTS:Mandatory;One can, about fourteen ounces, coconut milk. Don't buy coconut water or any other similar liquid coconut product. Milk is what you want.Curry powder or paste. Use two to three paste, one tablespoon soy sauce and one to two teaspoons powder, allowing for taste.Vegetables, meats, tofu, potatoes - whatever you want the curry to be. I recommend potatoes, chicken, leeks, green onions, and broccoli, but feel free to stick whatever you want in there!Optional;Chutney

PREPARATION:- Prep: If you are adding meat, sauté beforehand in the pan. I recommend sautéeing in olive oil, salt, and red pepper.- Pour about one-third of the can of coconut milk in a wok or slope-sided pan. Add curry and soy sauce and heat to a boil, stirring constantly.- Once the milk mixture has been brought to a boil, add curry ingredients and the rest of the milk. Cook everything thoroughly and serve over rice with chutney.

SPEEDY FRIJOLES | CONTRIBUTOR: RaksabINGREDIENTS:Mandatory;One big or two small cans of beansGarlic (two to four cloves)SaltCooking oilSplash of chicken broth (or water in a pinch)Optional;OnionsChiliesPinch of cuminLime juiceGrated cheeseFinely chopped baconCilantro (for garnish)

PREPARATION:- Heat oil in smallish pot. Crush garlic. Add garlic to hot oil and brown it over low heat. Add onion, chilies, cumin, and/or bacon if using. Cook until onion gets soft. Rinse and drain beans.- Add beans with small amount of liquid (that's the chicken broth) to the pot. Cook beans for five to ten minutes, stirring regularly, until they start to lose their shape. Smash with potato masher until you have a chunky thick sauce. Season to taste with salt and lime juice.- Cook a few minutes more, uncovered, until it thickens into runny paste. If using cheese, sprinkle it on and let it sit on the hot beans long enough to melt. Eat with corn tortillas.One can of beans with adequate tortillas feeds one to two hungry people, or up to four as a snack. Also makes a decent dip for chips.Frijoles may look scary, but they are good as leftovers. Some people even think it tastes better the next day. If you are in need of extra calories, you can melt butter or bacon fat into the frijoles while reheating, and then you get refried beans.

EASY VEGGIE MEDLEY | CONTRIBUTOR: polynaINGREDIENTS:Mandatory;Two carrotsThree handfuls fresh snow peas (about three cups, if you're persnickety about measuring)Two handfuls sliced mushroomsOne-half of an onionOne tablespoon sesame seedsTwo cloves garlicOne to two tablespoons olive oilSalt and pepper to tasteOptional;Finely chopped parsley

PREPARATION:- 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 two minutes before adding the carrot, sesame seeds, garlic, and parsley. Sauté approximately six to eight more minutes or until snow peas turn bright green. Veggies should still have a crisp texture when done. Season with salt and pepper, serve.Ways to shake it up:Add shredded cooked chicken (such as leftover roasted chicken) with the carrots, if you're the meat-eating sort.Toss cooked veggies with spinach linguine or angel hair and a bit of olive oil

HEALTHY BEAN BURGERS | CONTRIBUTOR: MissDanaINGREDIENTS:Mandatory;

One generous cup cooked kidney beansOne-half cup rolled oats (not instant) Two tablespoons soy sauce, or to taste

One-fourth teaspoon garlic powder Expeller-pressed canola oil, for skillet

One small red onion, sliced into rings for topping Optional;

One-fourth teaspoon ginger powder One-fourth teaspoon garam masala

A few drops of Colgin liquid smoke

PREPARATION:- Drain and mash kidney beans. Add oats, soy sauce and spices.

- Mix thoroughly. Add more oats if too soggy. Chill twenty minutes in fridge. - Make patties. Pan-fry in oiled skillet. Brown both sides.

DELECTABLE VEGETABLE CASSEROLE | CONTRIBUTOR: wherethethymeblowsINGREDIENTS:Mandatory;Three or four new potatoesHalf a small courgetteOne large tomatoBasilOne cup vegetable stock (personal preference is Knorr Vegetable Stock)Grated cheese, to taste (I like extra mature cheddar, although mozzarella would probably be really good with this)Optional;About ten butter beans (added so that there would be some kind of protein in it!)

PREPARATION:- 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.

THREE KEYS NIBBLE AND NOSH | CONTRIBUTOR: biscuitINGREDIENTS:Mandatory;One tablespoon olive oilOne small onion, mincedOne box beef brothOne box chicken brothTwo cans of your favorite tomato sauceTwo cups of waterOne to two cups white Minute RiceSalt and PepperHerbs, to taste; I use dried rosemary, thyme, bay leaves and red pepper flakesOptional;One to two carrots, peeled and sliced into coins

PREPARATION:- Add Olive Oil to a medium sized stew pot and set stove on medium to heat for two minutes. Add onion and carrots to the oil, stir it round and cook until onions are softened (this does not take long, a couple minutes, but I have never timed it).- Add beef broth, chicken broth, water and tomato sauce. Season with salt and pepper. Stir it round, turn heat on high and bring to a boil. (If you are using additional dry herbs add those with the salt and pepper.) When soup has come to a boil add rice, stir and reduce heat back to medium, cover pot with lid. Cook for five to ten minutes over heat, stir, then remove from heat and let rest fifteen to twenty minutes with lid ON. If the soup is thicker than you would like you can add water to thin out the broth. Then taste, add salt and pepper if needed. (I use kosher salt, it has a nicer flavor than table salt and I also use A LOT of black pepper, it really works in this soup.) Soup is ready at this point.If you want to REALLY love it:- Skim a few slices from your favorite brick of cheese. (I usually go for pepperjack or a medium cheddar)- Toast and butter your favorite bread.- Snag a small bunch of red grapes.- Pour a tall glass of sweet iced tea.This is completely delightful every time I make it.

LANCASTER BUTTER PIE | CONTRIBUTOR: AniRemiINGREDIENTS:Crust;One and one-half cups flourOne-half stick of butterFour tablespoons CriscoFilling;Three large potatoes, peeled and sliced into roundsOne sweet onion (not red or green), chopped into half-moonsOne-half stick of butter, choppedOptional;Salt and pepper, to tastePlease note that the fats must be cold when you cut them into the flour. Crisco can be stored in the fridge without a problem. Take the butter out about thirty minutes before you start - it'll be soft enough to work with, but still cold.You can use a pre-made pie shell for this recipe, but the crust described here is not that hard to make, and is pretty near decadent when done right.

PREPARATION:- Use a food processor, pastry blender, or two knives to cut the fat into the flour until you get a pearly texture like coarse cornmeal. Drizzle in enough cold water to make a dough and form it into a ball. Leave it in the fridge to rest for at least thirty minutes.- In the meantime, preheat the oven to 350ºF (180ºC). Boil the potatoes in clean water until they are soft, but still hold their shape (about fifteen minutes) Plunge them in cold water immediately to stop the cooking process.- Cut your crust dough in half and roll it out. Use one half for the bottom crust, one half for the top. Line the bottom of your baking dish with the crust. Toss the potatoes and onions together with the salt and pepper and then layer them into the dish. Add the butter chips, and then the top crust.- Bake for forty-five minutes or until the crust is golden.Serve with your favorite condiment and any other sides you like. My favorites are mustard, sharp cheddar, and sausage. Some people prefer steak sauce or ketchup.About four servings. Be sure to sing "Admiral Halsey" by Paul McCartney at random intervals during the cooking process.

RICE COOKER RICE AND BEANS | CONTRIBUTOR: jaediINGREDIENTS:Mandatory;One cup rice of your choice -- jasmine, basmati, brown, etc.One can beans of your choice -- black, pinto, kidney, etc. (add beans undrained, then add the liquid)One cup water or broth -- chicken, beef, vegetable, etc. (if using brown rice, increase to one and one-half cups)Seasonings/spices of your choiceOptional;Vegetables of your choice -- fresh, frozen or canned (if using canned, drain first)

PREPARATION:- Layer everything into the rice cooker in the order listed - don't stir (you want the rice on the bottom to be sure it fully cooks). Set to "cook." When it pops, it's done! Stir and serve.Estimated cooking times; Twenty to thirty minutes for white rice; forty to fifty minutes for brown rice

SUGGESTIONS: - For seasoning, things like chili powder, paprika oregano, basil, salt, olive oil, Italian seasoning work well. Basically, it's whatever you like.- For rice and lentils, you can substitute one-half cup dried lentils for the beans; just increase the water to one and one-half cups. Really good seasoned with curry powder.- For veggies, anything goes -- it's all about what you like/have on hand. I like to add frozen mixed vegetables (like a broccoli/carrot/green beans/green pea mixtures).- You can also add things like leftover chicken.- You can substitute a can of Rotel for the water/broth.Note from the contributor; I bought [my rice cooker] for thirteen dollars at the grocery store. It's tiny (three cups uncooked rice capacity), nonstick (easy to clean), and no frills (e.g., no steamer basket and just a cook/warm switch), and it works great!

MACARONI AND TOMATO JUICE | CONTRIBUTOR: ara892INGREDIENTS:

A box of your favorite pasta (twelve ounces)A large bottle or can of tomato juice

One pound of American Cheese

PREPARATION:- Cook pasta according to directions on box.

- Dump tomato juice into a separate pot and boil it- Once the juice is boiling, add the cheese piece by piece, stirring occasionally,

leave boiling.- Put the pasta in a bowl and add as much of the sauce as you want.

- SERVE AND ENJOY!!!

CURRIED VEGETABLE CASSEROLE | CONTRIBUTOR: LaughSingLiveINGREDIENTS:You have a lot of choices of ingredients here, some based on what you have around, the rest on personal taste.One bag frozen vegetables (green bean/mushroom/soybean mix or broccoli are my favorites)Two or three cans condensed cream of something soupOne cup mayonnaise (NOT Miracle Whip!)One to three tablespoons lemon juiceOne teaspoon to three tablespoons curry powderOptional;One-half cup cheddar cheeseOne can garbanzo beans, drained One pound panee, tofu, cooked chicken or canned turkey, cut into one-half info cubes

PREPARATION:- Preheat oven to 350ºF.- Thaw the frozen vegetables, and dump them in a 9x13 pan. Add the garbanzo beans and the protein to the pan, and stir it gently. Spread the mixture evenly in the pan.- In a medium mixing bowl, combine the soup, mayonnaise, lemon juice, and curry powder, stir until thoroughly mixed.- Pour the soup mixture over the vegetable mixture, spreading it all the way to the edges of the pan.- Bake for thirty minutes at 350º. If using cheese, sprinkle it over the top after twenty minutes.This is diabetic-friendly, but if you can eat carbs, you can serve this over noodles or rice.This reheats well. I have no idea if it freezes well, it has never lasted long enough in my house to require freezing, even when I lived alone.

SWEET POTATOES WITH FETA | CONTRIBUTOR: flyeryINGREDIENTS:

Four large sweet potatoes, peeled and sliced into roundsThree tablespoons olive oil

One-fourth pound crumbled fetaOne-third cup pine nuts

One tablespoons chopped fresh or frozen thymeThe juice of one lemon

PREPARATION:- Preheat oven to 400ºF.

- Place potatoes in baking dish.- Drizzle with oil, season with salt and pepper, toss.- Cover with aluminum foil and bake for twenty minutes.

- Uncover, sprinkle on feta, pine nuts and thyme and bake for eight to ten minutes.- Remove from oven, drizzle with lemon, serve.

VEGAN SPRING ROLLS | CONTRIBUTOR: MissDanaSPRING ROLL INGREDIENTS/PREPARATION:Two ounces dry black bean spaghetti or buckwheat soba noodles cooked according to package, drained and reserved. One-half cup cilantro, loosely packed and roughly chopped One-half cup scallions, thinly slicedTen basil leaves, chiffonade or minced if necessary Twenty mint leaves, chiffonade or minced if necessary One-half cup purple or regular carrot, gratedThree-fourths cup cabbage, thinly slicedOne-half cucumber, peeled and thinly sliced, about two inches longOne-half red bell pepper, thinly sliced, about two inches longOne-half yellow bell pepper, thinly sliced, about two inches long (Toss above ingredients together in a bowl and reserve.) One firm avocado, halved and pit removed One package spring roll wrappers

PREPARATION:- Find an undamaged sheet of rice paper and dip it into warm water for about fifteen seconds or until the sheet is pliable. Place the sheet onto a wooden cutting board or large ceramic plate. Place about one ounce of filling onto the rice paper, off-center, closest to you. Using a spoon, scoop out a one-fourth inch thick wedge of avocado and set it onto the filling. Pull the bottom of the rice paper over the top of the filling then fold both sides over toward the center (like a burrito). Gently pulling toward you, roll the spring roll up toward the top. Cut spring rolls in half and serve with dipping sauce.

DIPPING SAUCE INGREDIENTS/PREPARATION: The juice of one lemon, one lime, and two tangerinesOne teaspoon minced fresh gingerOne-fourth teaspoon minced raw garlic One tablespoon rice wine vinegar Three-fourths cup reduced sodium soy sauce - Whisk all ingredients in a bowl and reserve cold.

STUFFED POCKETS OF SUBSTANCE | CONTRIBUTOR: Shadows-IncarnatedINGREDIENTS:Pizza dough (use the refrigerated kind in a can for convenience!)Small white potatoesButton mushroomsSausage of your choice of animal or plantExtra virgin olive oilGarlic cloves or garlic powder, onion powder, rosemary, and any other spices you can find that work with your sausageParmesan cheese (or nutritional yeast if you're vegan)Salt and pepper

PREPARATION:- Prep your veggies, and cut your sausage into bite sized pieces.- Heat up a large frying pan with lots of olive oil and your spices of choice.- Fry up your food, starting with the potatoes, then sausage, then mushrooms. Stop when the potatoes are soft but not mushy, and the meat is cooked.- Season with your cheese/yeast, salt, and pepper.- Divide out your dough into six portions per container, and roll out each one.- Portion your food and wrap in the dough segments.- Bake at 350ºF for fifteen to twenty minutes until lightly browned.You can eat them plain, but they're good or with tomato sauce, or even with ketchup. But on their own, they're great as a one handed snack or a quick meal! If you're okay with something a bit more messier, try adding some cheese (dairy or alternative) in the pockets before you bake them. You can basically add anything in them, but this recipe is the one I mostly use.While you may want to eat them all at once, if you can hold yourself off, they keep in the fridge for five days and in the freezer for three months. Just heat them up for one and a half to two, and four to five minutes in the microwave respectively. But remember to make some holes in them first, or else they'll be bombs of steam! And if you do plan to reheat, DON'T SKIMP ON THE OIL WHEN FRYNG, unless you want really dry fillings.

VEGETARIAN FRITTATA | CONTRIBUTOR: HooraySayTheRosesINGREDIENTS:EggsDiced onionFrozen peasGarlicRed pepper flakesSalt and pepperOlive oilSome shredded cheese if you want.

PREPARATION:- Sauté your onions and peas with the oil and garlic until they’re soft. (Always add frozen ingredients first and cook them slightly longer before adding the onion and garlic)- Add the red pepper and salt and pepper to taste. Beat the eggs, you’ll need enough to completely cover your pea/onion mixture. Pour the beaten eggs over the mixture, if you want the cheese sprinkle that on top, cover the sauté pan and put it in the oven at 375º Check on it every five minutes or so. When the frittata feels springy, not gooey in the middle, you’re done.I usually make a small pan of this and it’s good for two meals, and it’s packed with protein. You can make it with egg whites for a healthier version if you want.Also the ingredients are sort of up to you. This one is good but my absolute favorite is made with frozen spinach and roasted red peppers. Add whatever you have lying around, season however you want. It’s pretty low maintenance.

pasta dishesNO-NOODLE SPAGHETTI, 2.0 | CONTRIBUTOR: DMINGREDIENTS:Mandatory;Prego Spaghetti Sauce, Italian Sausage and Garlic, but whatever you generally use is fine. We use four jars, but we have three healthy appetites in our family.Pepperoni. On a stick, or in the pillowpak. Whichever. Ground beef/chuck/sirloin/whatever else they have out there now. About a pound.Garlic, season salt, oregano, basil, dehydrated onions, salt, Ms. Dash, cracked pepper. It also helps if you have Tones Spicy Spaghetti Seasoning. That cuts out a lot (the oregano, basil and dehydrated onions). If you're feeling adventurous, a little bit of crushed red pepper.Three cans of mushrooms, but if you don't like them, I guess they're not necessary.Optional;Jalapeños. The ones from the jar are just easier, because they don't have as much of a bite and won't burn your hands when you try and chop them.Valentina Hot Sauce. It's Mexican. Like, our first bottle of it (our grocery store began selling it through an American distributor shortly after we got it for the first time) was 100% in Spanish. It's awesome. The innards of about three Italian sausages. Am not kidding.Most recently when we made it, my dad added about two and a half teaspoons of Frank's Red Hot Hot Sauce and it was goooooood, k.

PREPARATION:- In a big stockpot, combine the spaghetti sauce, pepperoni, mushrooms and seasonings. If you have the jalapeños, go ahead and put them in (not too many -- probably about fifteen at max) Then in a skillet, brown the ground beef/chuck/sirloin. Sprinkle it with garlic before it begins cooking, and stir it around to make sure you get all the garlic distributed evenly. If you decide to murder the Italian sausages, squeeze the fillings out and put them into the ground beef about halfway through cooking.- Drain the ground beef and put it in the sauce mixture. Add a tiny bit of the grease from the ground beef so you have some of the flavour. If you're health conscious, I guess this can be omitted.Stir up the sauce, and let it simmer for a good four or five hours.The brilliance of this is that you can cook it the night before, and if you have enough, put it in the fridge (it gets better when you do that) and eat it the next day (or the rest of the week if you're single). If you heat it up, add a little bit of water so it doesn't scorch. And if you don't want to heat it up, that's fine too. It's absolutely wonderful cold.

PENNE AL VODKA WITH MUSHROOMS | CONTRIBUTOR: Hatching PhoenixINGREDIENTS:Olive oilOne clove garlicOne-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 vodkaOne-third cup heavy creamOne pound penne pasta

PREPARATION:- 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.

QUICK AND EASY PASTA | CONTRIBUTOR: luvyaINGREDIENTS:Mantatory;

One cup of your favorite pastaOne-half cup of grated cheese

Optional;Dash of chicken salt

PREPARATION:- Boil water on stove.

- Cook pasta until al dente.- Drain pasta and put on plate.

- Sprinkle cheese over top.- Sprinkle chicken salt on top (if desired).

- Serve.

HEALTHY TASTY PASTA DISH | CONTRIBUTOR: AGMeadeINGREDIENTS:One package of pasta (we use Barilla Plus Rotini, or something whole wheat), cooked to directionsOne package crumbled feta (some of the herb varieties are great too)One tomato, choppedOne-half onion, choppedRoasted garlic infused oil (we use grape seed, but olive works, too!)

PREPARATION:- 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.

MACARONI CASSEROLE (NOVEMBER EDITION) | CONTRIBUTOR: AsukaNote from the contributor; 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...

INGREDIENTS:Preferred brand of boxed macaroni and cheese (I like Kraft)Four slices bread

PREPARATION:- Cook macaroni according to box.- Make toast.- Put macaroni and cheese in bowl. Crumble toast over top. Enjoy the delicious dish.

NOT-VERY-MACARONI PASTA | CONTRIBUTOR: goldenblueINGREDIENTS:

One-half packet of pastaOne carrot, gratedOne onion, chopped

One cup of peas (frozen)One cup of corn (frozen)

One and one-half teaspoons minced garlicOne and one-third teaspoon mustard (if using wholegrain mustard, drop it down to

one, or one and a half, teaspoon, depending on preference)Two packets cheese sauce (powder)

Three or more cups milkPepper, to taste

Cheese, grated, to serve

PREPARATION: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!

RAE'S BAKED PASTA | CONTRIBUTOR: raequiemINGREDIENTS:Mandatory;One pound pasta (penne [pencil-points] and farfalle [butterflies/bowties] are good, but just about anything will work. I like trying weird shapes)One jar tomato sauce (again, mix it up with different flavors)One metal casserole dish (mine is 9" x 13" x 1.5")Tinfoil (or, if your dish has one, a sliding metal cover also works)Optional;Approximately one-half bag shredded cheese, to taste (mozzarella and other Italian cheeses are good, but I've done it with Mexican cheese and gotten equally delicious results)

PREPARATION:- Preheat oven to 350ºF. Dump pasta into bottom of casserole dish. Pour entire jar of sauce over it. Fill jar halfway with water, put on lid, shake jar to get excess sauce off the sides, and pour that in too. Cover it TIGHTLY with tinfoil or a lid, and stick it in the oven. Set the timer for forty-five minutes, and go write.(What's happening in your dish right now is that the excess water you used to clean the jar is evaporating and going into the pasta, softening and cooking it. That's why it's important to make sure that tinfoil is as well-sealed as possible - if that steam gets out, your pasta will be crunchy!)- When the timer goes off and you're dragged out of your work, take the dish out. Use potholders; burned hands means no writing! Take off the tinfoil, crumple it up, and try to shoot it into the trash can. If you make it, pat yourself on the back. Stir the pasta and sauce together -- mmm, smells good, right? You can eat it now if you want, I just like cheese.- If you are also a fan of cheese, sprinkle it on. No, more. More, I tell you! Give it a good thick coating. When you're satisfied, put those potholders back on and stick it back in the oven for fifteen minutes, or until the cheese is melty and delicious. Remove, scoop out a hearty serving, and enjoy!Serves four to six. Leftovers can get covered and keep well in the refrigerator. For a meat-sauce variation, brown a pound of ground beef and put that over the pasta before you add the sauce and water. Bake, stir and cheese as before.

EASY SPAGHETTI CARBONARA | CONTRIBUTOR: NaNo_BotINGREDIENTS:

Half packet spaghetti (250g)Half packet bacon bits (125g)

One tablespoon butterTwo eggs

Fifty grams cheddar cheeseSalt and pepper, to taste

PREPARATION:- 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 separate bowl, beat eggs and add cheese 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.

A NOM NOM NOM | CONTRIBUTOR: KeladryieINGREDIENTS:One-half cup risoniHalf a racher of baconOne-fourth cup grated cheeseGarlic, half a cloveA squeeze of lemon juiceA twitch of parsleySalt; as per risoni packet, and then another pinchButter; as per risoni packet, and then another titch

PREPARATION:- 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!

REALLY AWESOME RAMEN | CONTRIBUTOR: Buffy871INGREDIENTS:

One package chicken flavored ramenCooked chicken cut in pieces (leftovers or deli chicken work great)

Cooked bacon, chopped or dicedAny combination of the following diced veggies: onion, bell pepper, hot peppers,

carrots, mushrooms, snap peas, shallots, chivesGarlic salt, pepper,

Olive or corn oilEggs

PREPARATION:- 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.

FRIED RAVIOLIS | CONTRIBUTOR: Lydia_EmberINGREDIENTS:Veggie oilPackage of ravioli (this works with pirogies, too)I don't think they have to be thawed out. My cousin took frozen pirogies and they turned out fine.

PREPARATION:- Add oil to a pan and set to med/low heat. Add a few ravioli, taking care to not burn them. Turn them periodically until both sides are golden brown.

RICE AND FURIKAKE | CONTRIBUTOR: ShubultzINGREDIENTS:RiceFurikake

PREPARATION:- 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.

"RAMEN" | CONTRIBUTOR: FidelisINGREDIENTS:Mandatory;

One-half bag egg noodlesWater for boilingTwo cups hot water

One-half box chicken stockFour chicken bouillon cubesOne tablespoon garlic powder

One teaspoon onion powderA splash of soy sauce

Optional;A sprinkle of sesame oil

PREPARATION:- 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.

LASANGA| CONTRIBUTOR: StephySyINGREDIENTS:Two boxes of lasagna noodlesOne large jar of your favorite pasta sauce; or if you are like me, a jar of home canned sauceOne large tub of ricotta cheeseTwo eggsOne-half cup of sugar

PREPARATION:- 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 thirteen 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 three hours, then place in freezer bags and place in freezer. They stay good for thirty days.

(ALTERNATIVE LASANGA RECIPE ("CHEAP AND EASY") | CONTRIBUTOR: JiraINGREDIENTS/PREPARATION:

- Boil four to five lasagna noodles.- Throw onto a plate, rip in half to make them fit better.

- 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.)

ZARUSOBA | CONTRIBUTOR: guardianterraINGREDIENTS:One package of ramen (discard the seasoning packet) OR sobaTwo tablespoons or more Ponzu (citrus seasoned soy sauce)Dash of wasabi

PREPARATION:- 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. If you lack the fridge you can put the noodles in a strainer and run under cold water till chilled too.- Dress with Ponzu and Wasabi mix and enjoy.

THE HEARTLESS ONIGIRI RECIPE | CONTRIBUTOR: ...itisasarahINGREDIENTS:

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

PREPARATION:- 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 tic-tac-

toe 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!

EGG NOODLES AND DUMPLINGS | CONTRIBUTOR: radioactivealchemistEGG NOODLES INGREDIENTS/PREPARATION:Two eggsOne-half cup watersaltThree cups flour- Beat eggs; add water and mix. Add salt, and flour until you have a not-too-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 INGREDIENTS/PREPARATION:Two cups flourFour teaspoons baking powderOne teaspoon saltFour tablespoons butterOne cup milk- Combine flour, baking powder, and salt. Cut in softened butter. Stir in milk lightly. Roll into balls; stuff with something (meat, veggies, et cetera) 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.

ALFREDO WITH VEGGIES AND BEANS | CONTRIBUTOR: FantasyfreakazoidINGREDIENTS:

Noodles of your choiceOne bag of frozen mixed vegetables; I use the California mix that has carrots,

broccoli, and cauliflower)One jar of your favorite alfredo sauce OR your own homemade sauce

One can of Kidney Beans (I use the reduced sodium kind)(My own homemade sauce is pretty simple. One tablespoon of butter, one-half to one cup of Parmesan cheese, and half and half until it reaches the desired consistency.

Stir in pepper and paprika to taste and pour over noodles)

PREPARATION: - Bring water to a boil in a pot and add noodles and vegetables. Cook noodles as

directed and vegetables will be done at the same time.- Strain and add back into pot. Pour in sauce and beans, drained and rinsed.

Mix and enjoy!

PASTA SARDI | CONTRIBUTOR: SRINGREDIENTS: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 cubeOne hundred 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 additions; red onion and/or bacon bits.

PREPARATION:- 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

QUICK THAI CURRY | CONTRIBUTOR: loxoscelesINGREDIENTS:

Jars of curry paste. 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)

PREPARATION:- 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 ten min).

- Serve the curry over the rice. Refrigerate leftovers for quick reheating next time you get hungry.

PASTA SURPRISE | CONTRIBUTOR: rachael_leannINGREDIENTS:One or two cups of spaghetti noodles (any kind will do)One spoonful of butterOne spoonful sour creamOne pinch of garlic saltOne shake of Parmesan cheeseOne half handful shredded cheeseTwo shakes of bacon bits

PREPARATION:- While you cook the pasta, blend all the other ingredients into a bowl and mix up very very well. Should turn into a little paste. Once the noodles are done, drain the water out and pour the noodles on top of your mixture. Stir until consistent and melted throughout the noodles. Grab a fork and eat!

QUICK AND EASY PASTA | CONTRIBUTOR: musinladiINGREDIENTS:

One box pasta (I usually use whole wheat penne or rotini)Olive oil (extra virgin is best)

Favorite spice blend

PREPARATION:- Make pasta according to directions on box.

- Divide pasta into serving size portions. (Make sure the bowls are microwavable!)- Drizzle about a tablespoon of olive oil over each portion.

- Sprinkle about a tablespoon of your favorite spice blend over each portion.- Close each bowl and shake until the oil and spices coat the pasta as evenly as you can. Don't be surprised if you get some spices clumped together; it happens!- Refrigerate the servings until needed, then pop in the microwave for about a

minute and half.If you want, you can bake up some boneless, skinless chicken breast, then cut it

into one-half inch cubes. Divide the chicken into the portions of pasta for a little added protein.

MOZARELLA TOMATO PASTA | CONTRIBUTOR: flyeryINGREDIENTS:Four cups pasta, al denteThree tomatoesTwo mozzarella balls (wet), or one (dry)One cup ricottaTwo tablespoons chopped basilDash of balsamic vinegarDash of olive oilTwo cups Parmesan

PREPARATION:- Preheat oven to 350ºF.- Toss all ingredients in casserole dish (except Parmesan).- Cover top with Parmesan.- Bake until bubbling, about fifteen minutes.

CHEESY RIGATONI BAKE | CONTRIBUTOR: simplywritingINGREDIENTS:One package (sixteen ounces) rigatoni noodles or any other large tube pastaTwo tablespoons butterOne-fourth cup all-purpose flourOne-half teaspoon saltTwo cups milkOne-fourth cup waterFour eggs, lightly beatenOne (sixteen ounce) can of spaghetti sauce (use garlic or four-cheese spaghetti sauce for more flavor)Two cups (eight ounces) mozzarella cheeseOne-fourth cup grated Parmesan cheese

PREPARATION:- Cook the pasta according to the package directions. In a small saucepan, melt the butter. Slowly stir in the flour and salt until smooth. Gradually add the milk and the water. Bring it to a boil, cook and stir for two minutes until it gets thicker.- Drain the pasta and place it in a large bowl. Add the eggs to the pasta and stir.- Pour the pasta into a 9x13 pan. Layer the top of the noodles with the spaghetti sauce. Sprinkle the mozzarella cheese over the top. Next spoon the white sauce over the cheese. Sprinkle Parmesan cheese over the entire thing.- Bake uncovered for thirty to thirty-five minutes at 375ºF or until a meat thermometer reads 160ºF.If you have doubled the recipe, or just want to save this one -- it needs to be covered and can be frozen for up to three months. When ready to serve, thaw in the refrigerator overnight. Then cover and bake at 375ºF for forty minutes. Uncover and bake seven to ten minutes longer or until meat thermometer reads 160ºF.

THE BEST FISH AND PASTA DISH YOU WILL EVER TASTE | CONTRIBUTOR: CaveatLectorINGREDIENTS:

Fresh pasta. I usually use two packets, but it depends. You'll need rather a lot.Salmon fillets (I usually use four. Make sure that you don't get smoked salmon or

something like that)Vegetables of your choice (red and yellow peppers do the trick quite nicely)

Shredded mozzarella

PREPARATION:- Set the oven to 175ºC (347ºF)

- Don't cook the salmon, but make sure it isn't frozen- Boil the pasta (since this is fresh pasta, it won't take more than three or four

minutes)- Cut up the vegetables into small pieces and the salmon into slightly larger

pieces- Find a large dish that can go in the oven

- Put in a layer of pasta (use about half of it)- Put the salmon pieces in a layer on top, which should cover all of the pasta

- Then the vegetables- Put the last pasta on top of the vegetables and make one more layer of it.

- Put mozzarella on top, make sure it covers all of the pasta- Put it in the oven for about fifteen minutes until the mozzarella is golden and

crispThere'll be food for several people and it can be microwaved if needed.

DRESSED-UP MISO SOUP | CONTRIBUTOR: DMNote from the contributor/editor; I love the Mr. Udon udon soup lunches, but the flavouring for the miso wasn't strong enough for my tastes. So I decided to give it a shot by putting the paste I had from another set of mixes I had and now I'm addicted. I don't eat my udon unless I have the miso paste anymore.

INGREDIENTS:One package of Mr. Udon Japanese miso flavour udon soupShinsyu-ichi Miso Soup with Tofu, both the miso soup base and the packet of tofu, chives and nori. I'm not sure where to track this down, but I do know I got mine at World Market. I wouldn't think it'd be much different with any other miso soup mix; so if you're open to messing around, try it out. Chopped, dehydrated garlic

PREPARATION:- Boil the noodles from the Mr. Udon package in water. You don't have to let them boil long; as the great thing about udon noodles, or atleast this package, is that they're already soft and you don't have to cook them that long. (Protip: they're good cold and uncooked. I promise.)- When it boils, fill the bowl about halfway with the water, then add the udon noodles.- Put the seasoning packet from the Mr. Udon package and mix it up. Then take the soup base from the miso soup packet and put it in. Mix it up again. Because this is a paste instead of actual seasonings, you have to be really careful to mix it up and get it all in there.- Add the garlic, mix it in and let it stand for a few seconds. Then add the tofu, the chives, and a little bit of the nori from the Shinsyu-ichi mix; but this is really based on your tastes. I personally don't like nori, so I don't put much in. Finally, add the "dried flake satchel" from the Mr. Udon pack (this is the best part – I love these!). Don't mix any of these up, because they'll get moved around as you eat.

TUNA AND NOODLES, AS DONE BY RIN AND HER MOM | CONTRIBUTOR: RinnianINGREDIENTS:

Egg noodles or jumbo macaroni (as much as you feel you'll need)One can tuna

One can cream of chicken

PREPARATION:- Boil the noodles until soft, then drain them. Then just add the tuna and cream of chicken. Salt and pepper and you're done. It takes maybe ten minutes or so, but is

a decent meal.Alternatively, I once had the cream of chicken replaced with cream of mushroom. But that was when I was little and picky and my cousins, knowing I'd refuse to eat it if I knew, replaced the cream of chicken that they didn't have with the cream of

mushroom that they DID have. I begrudgingly admit that from what I recall all those years ago, it didn't taste too different. I probably wasn't paying attention to

chunks of mushroom in it. After I finished eating, my cousins sprung it on me that it wasn't chicken.

SQUASH AND BACON PASTA | CONTRIBUTOR: flyeryINGREDIENTS:Two pounds peeled and seeded winter squash, cut into cubesOne yellow onion, thinly slicedFour strips baconTwo tablespoons olive oilOne tablespoons sage, finely choppedA dash of paprikaOne pound pastaOne-half cup Parmesan

PREPARATION:- Preheat oven to 425ºF.- Toss squash, onion and bacon in oil and place on baking sheet. Season with sage and paprika. Cook for fifteen to twenty min- Bring pasta to boil and cook until al dente. Reserve one-fourth cup of cooking water.- Add contents of baking sheet to pot.- Toss for one minute on high heat.- Turn off heat, add Parmesan, serve.

TIERRA PASTA | CONTRIBUTOR: luizammINGREDIENTS:Mandatory;

Quinoa whole grain pastaA bottle of soy sauce

CarrotsPeas

Optional;Two soy burgers

PREPARATION:- Chop the carrots. Cook the pasta normally in one cooking pot. Meanwhile, cover a medium-sized frying pan with a thick layer of soy sauce (no oil is necessary) and toss in the peas, the carrots and the optional soy burgers. Let the soy sauce boil then start stirring the whole thing with a spoon. (If you did put soy burgers in

the mix, use your spoon to cut them into rough little squares that mix in with the rest of the sauce.)

- When the pasta is done, serve it with the whole contents of the frying pan mixed in!

I recommend you tasting the whole thing before adding any spices, since the soy sauce tends to be spicy enough on its own!

Variations: You can use broccoli, too, or tomatoes. I imagine both would taste lovely.

CHEESY RAVIOLI CASSEROLE | CONTRIBUTOR: simplywritingINGREDIENTS:One jar spaghetti sauceOne package frozen cheese ravioli, cooked and drainedTwo cups small curd cottage cheeseFour cups shredded mozzarella cheeseOne-fourth cup grated Parmesan cheese

PREPARATION:- In a 9 x 13 casserole dish, spread about a half cup of spaghetti sauce on the bottom. On top of the sauce, layer about half of the cheese ravioli, then top with about one to one and one-fourths cup sauce, one cup cottage cheese and two cups mozzarella cheese. Repeat layers again starting with the ravioli. Sprinkle the top with Parmesan cheese and bake, uncovered at 350ºF for thirty to forty minutes or until bubbly. Allow the dish to stand for about five to ten minutes before serving.If the casserole was previously frozen, allow to thaw in refrigerator for twenty-four hours before serving. Allow to sit on counter for a half hour before cooking.

SPAGHETTI RICE | CONTRIBUTOR: freedomwriter716Note from the contributor; If you have left overs, don't add the cheese or sauce,

make it with an individual serving and add cheese and sauce before microwaving

INGREDIENTS:White minute rice

Tomato sauce (like for pasta); heated just a littleParmesan cheese

PREPARATION:- Cook the rice.

- While the rice is still hot, fill a bowl.- Pour as much sauce as you like and mix it with the rice.

- Cover the top with the cheese.- Let the cheese melt (usually takes about two minutes)

COLLEGE MAC | CONTRIBUTOR: EmpressTheodoraINGREDIENTS:Small pasta, like elbows or ditaliniOne to two Kraft singlesOne to two ounces butterMilkSalt and pepper

PREPARATION:- Cook however much pasta you plan to eat.- Strain the pasta, put it back in the pan and add one to two ounces of butter and one to two Kraft singles, torn up, depending on how much pasta you have, and a drop of milk.- Stir until the pasta is completely coated with delicious macaroni cheese. You may need to add more milk.- Salt and pepper to taste.

PIROGI | CONTRIBUTOR: ajcPIROGI INGREDIENTS:Two cups flourOne-half teaspoon salt, or more; to tasteTwo eggsOne-half cup water

FILLING INGREDIENTS: Option one;Two egg yolksOne cup cottage cheese or ricottaOne teaspoon black pepper, to tasteFresh chives or other herbsOne-half cup white onion, dicedOption two; Chorizo or spicy sausageOne-half cup white onion, dicedOne-half cup red pepper, dicedOne-half teaspoon garlic pepperOne-half cup mozzarella cheese (optional) Drizzle of olive oil or one teaspoon butter

PREPARATION:- Mix the flour, eggs and salt and add water slowly until doughy. Using small amounts of dough, roll onto flat surface until one-fourth to one-eighth inch thick. Cut circles about two inches in diameter (using bottom of a sixteen ounce can) or however large you want them. Spoon filling in center of circle. Fold in half. Roll up ends and use fork to crimp them.- Set in boiling water for approximately five minutes (depending on size of pirogi, maybe a minute less). Remove from water when they start floating. Top with butter or olive oil and enjoy!One variation is to take a fresh-boiled pirogi and add to hot fry pan and sear on both sides until lightly fried.

CHEESE-VEGETABLE-CHICKEN MACARONI| CONTRIBUTOR: -FantasyWriter-INGREDIENTS:

One box macaroni and cheeseOne to two chicken tenders, or some plain chicken

One bag frozen vegetables

PREPARATION:- Prepare the macaroni and cheese and vegetables according to the instructions.

Cook or reheat the chicken, then cut into bite-size pieces. Dump everything into a bowl. Mix together. Enjoy.

CHEESY CHICKEN SAUSAGE PASTA | CONTRIBUTOR: etoilineINGREDIENTS:One box pasta (linguini is best, but farfalle is fun)One jar alfredo cheese sauce (I usually pick the roasted garlic kind). This would also work if you just threw in some olive oil and your shredded cheese of choice, though of course you won't really have a sauce then.One package chicken apple sausage, chopped into one-fourth inch coinsOne can diced tomatoes, drained (go for the Italian style or one with garlic and onions)

PREPARATION:- Cook the pasta according to package directions, then drain. If using, fry chicken sausage until edges turn brown and add to drained pasta (the frying is optional, since this kind of sausage usually comes precooked). Pour in the jar of cheese sauce and the can of tomatoes. Mix and serve!

SAUSAGE AND VEGGIE BUTTERED NOODLES | CONTRIBUTOR: Myoubu-samaINGREDIENTS:Egg noodles

One to two bell peppersOne onion

One or two Italian sausagesOne carrot

One celery stickTwo teaspoons olive oil (or whatever kind of oil that you want to use.)

One-half to three-fourth stick of butter

PREPARATION:- Prepare the veggies by cutting them into pieces.

- Boil water and place in egg noodles- Heat a frying pan and pour in about two teaspoons of oil.

- Put the sausage in the frying pan and cook until almost done- When the sausage is almost done, put the celery, carrot, onion, bell peppers.

Heat these until the sausage is fully cooked and the onions are translucent.- When the noodles are done, strain them and add the butter.

- Add the sausage and veggies. Enjoy!

SPAGHETTI PIE | CONTRIBUTOR: AnimeUSMCINGREDIENTS:One six ounce package spaghettiTwo tablespoons butterOne-third cup grated Parmesan cheeseTwo eggs, beatenOne pound lean ground beefOne-half cup chopped onionOne-fourth cup chopped green bell pepperOne clove garlic, mincedOne fourteen and a half ounce can diced tomatoesOne six ounce can tomato pasteOne teaspoon white sugarOne teaspoon dried oreganoOne cup cottage cheeseOne-half cup shredded mozzarella cheese

PREPARATION:- Cook and drain spaghetti. Stir in margarine, Parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered ten inch pie plate. - Preheat oven to 350ºF (175ºC)- In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through. - Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture. - Bake for twenty minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

ROASTED MUSHROOMS/MIXED VEGETABLES WITH PASTA | CONTRIBUTOR: WoodsmokeINGREDIENTS:

One pound of mixed, fresh mushrooms - cut in large pieces (mixture could include Portabella, Shiitake, Crimini, and Oyster)

One sweet red bell pepper, cut in one inch chunksOne large zucchini, cut in one inch chunks

One medium onion, cut in eight wedgesTwo tablespoons olive oilOne teaspoon minced garlic

One-half teaspoon saltOne-eighth teaspoon ground black pepperEight ounces rotelle (corkscrew) pasta

PREPARATION:- Preheat oven to 450ºF. In a 13 x 9 x 2 inch non-stick baking pan (or spray a conventional pan with vegetable cooking spray) place mushrooms, bell pepper,

zucchini and onion. Toss with olive oil, garlic, salt and black pepper. - Bake uncovered, until mushrooms and vegetables are tender, about twenty minutes. Meanwhile, cook pasta according to package directions; rinse and drain. Place pasta

in a serving bowl; cover to keep warm. Spoon mushroom mixture over pasta; toss gently.

EASY PASTA WITH CREAMY SAUCE | CONTRIBUTOR: WestwoodsINGREDIENTS:Pasta (I prefer bowtie, but whatever)Small amount of cream cheese, about one ounceOlive oil Veggies: I prefer broccoli, carrots, zucchini, but generally use whatever I have on hand.MushroomsOne clove garlic, mincedOne-fourth to one-half cup milkOne tablespoon cheese, any kind that melts well. I've been using mozarella because that's the only kind I could find.Pesto, pesto sauce mix, or basil

PREPARATION:- Put pasta in water and begin cooking- Put about one tablespoon of olive oil in a skillet. Add the clove of garlic. When the garlic is a little brown, add the veggies and mushrooms and stir. Cover with a lid or plate and cook for two to three minutes.- Turn down to low-medium heat and add milk and cream cheese. Stir until cream cheese is melted.- Add cheese, stir well until cheese is melted and blended well with the milk and cream cheese. (Important! If you add the cheese before the cream cheese your sauce will be lumpy)- Add the pesto, small amount of pesto sauce mix or basil- Drain pasta, pour vegetables and cheesy delicious sauce over pasta.

other meat dishesTHE SAUSAGE-AND-RICE THINGY | CONTRIBUTOR: belleoftheballINGREDIENTS:One onion, choppedOne package sausageOne can chili beansA few tomatoesGreen pepper, choppedOne can kidney beansSome rice

PREPARATION:- 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.

SOUTHERN HOBO DINER | CONTRIBUTOR: Helen DavidINGREDIENTS:

Six large potatoesEight medium sized carrots

One large onionTwo packages of Hillshire Farms smoked sausage

One can cream of mushroom soupOne can golden mushroom soup

SaltPepperWater

PREPARATION:- Preheat oven to 400º.

- 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.

DELICIOUS | CONTRIBUTOR: KaeirdwynINGREDIENTS:One to two cans of green beans, depending on how much you like them.one to two cans of cream of mushroom soupOne can of whole potatoes. (The reason you use the can of potatoes is because they are already cooked and therefore soft)One package of polska (Polish) kielbasa.

PREPARATION:- 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.

JAMBALYA | CONTRIBUTOR: PookaprincessINGREDIENTS:Mandatory;

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 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

Optional;One eight ounce can tomato sauceOne ten ounce package baby shrimp

PREPARATION:- 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 ten minutes.

RICEABLES AND SHMEAP | CONTRIBUTOR: DruidXINGREDIENTS/PREPARATION:- 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.

AMAZING WHOLE WHEAT PIZZA | CONTRIBUTOR: MaemiNote from the contributor; 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!

INGREDIENTS:One teaspoon white sugarOne and one-half cups warm water (110ºF/45ºC)One tablespoon active dry yeastOne tablespoon canola oilOne teaspoon salt (or salt substitute)Two cups whole wheat flourOne and one-half cups all-purpose flour Any pizza toppings you want

PREPARATION:- 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 one 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 one 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.

SAUSAGE/SAUERKRAUT CROCK MEAL | CONTRIBUTOR: WillowJoyINGREDIENTS:

One twenty ounce can (or jar) of sauerkrautOne-fourth cup brown sugar

One pound smoked sausage, cut into chunksOne small onion, sliced and separated into rings

PREPARATION:- 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 | CONTRIBUTOR: gwennie357Note from the contributor; I had a bunch of random ingredients around the kitchen, 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.

INGREDIENTS:Mandatory;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 peasOne can diced tomatoes (plain or Italian)Minced garlic, to tasteCumin, to tasteOptional;Ground red pepper, to taste

PREPARATION:- Sauté turkey in skillet until cooked through; drain. Season with plain salt and pepper.- Add in garlic and sauté 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!

RICE COOKER CHICKEN AND SAUSAGE JAMBALAYA | CONTRIBUTOR: EralathINGREDIENTS:

Three chicken breasts, boiled, de-boned, and cut into bite sizeTwo links smoke sausage, cut upOne can beef broth (or bouillon)

One stalk celery, choppedOne bell pepper, chopped

Two onions, choppedOne can sliced mushrooms, drained

One stick butter, meltedTwo cups raw rice (measuring cup, not rice cooker cup)

PREPARATION:- Add all ingredients together in rice cooker. When it starts to boil, stir

together to mix melted butter well. Then when it goes off (rice cooker), stir in onion tops and parsley. Takes twenty minutes to cook. Let stand thirty minutes on

warm.

PIZZA POT PIE | CONTRIBUTOR: WrittenWordINGREDIENTS:Two cans Pillsbury pizza doughOne jar (fifteen ounces) Bertolli alfredo sauceSargento shredded mozzarella cheeseAsiago cheese (I shredded it myself)One medium green bell pepper, dicedOne medium onion, dicedTwenty pieces Hormel pepperoniOne-eighth package Jimmy Dean sausageOreganoBasilRosemaryDillGarlic powder

PREPARATION:- Preheat oven to 400ºF- In a nine inch cake pan, unroll one can pizza dough, pressing around bottom and up all sides. Trim to fit.- Pour alfredo sauce into pizza dough.- In a small bowl, mix shredded mozzarella and shredded asiago. Sprinkle liberally on top of alfredo.- Top with pepper, onion, pepperoni, and sausage.- Cover top of pizza with second can of pizza dough. Cut slits in center to vent.- Sprinkle top crust with spices to personal preference.- Bake for seventeen to twenty minutes or until crust is golden brown. Cut and serve.

PIGS IN A BLANKET | CONTRIBUTOR: KaeirdwynNote from the contributor; 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...

INGREDIENTS/PREPARATION:- 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.

ROASTED TURKEY | CONTRIBUTOR: artofcheateryNote from the contributor; Turkey is better for you than chicken, is easy to make, and gives you an excellent excuse to sit in the kitchen for several hours writing. The measurements are purposely vague as they depend on the size of the turkey you are cooking. The recipe will also work on a turkey breast, it will just take much shorter to cook.

INGREDIENTS:Mandatory;A whole turkey or a turkey breast (note to yourself how many pounds the turkey it)Olive oil (other oils are acceptable)SaltPepperTwineAluminum foilOptional;SageRosemaryThyme Store bought stuffing mix

PREPARATION:Defrosting;You will probably need to use a combination of the two methods to defrost the turkey. Do not remove the packaging until you are sure the turkey is mostly soft and pliable.Slow method: Place turkey on a tray to catch condensation and melted ice. Allow turkey to sit for several hours at room temperature, then place in refrigerator (Do not leave out for more than twelve hours. Do not leave to defrost in a refrigerator for longer than a week).Fast method: Place the turkey in a large bowl. Fill the bowl with room temperature water and allow to sit. Turn the turkey so that it is submerged as needed. If you need it defrost faster, place the bowl and run room temperature water over it. DO NOT USE HOT WATER.

After unpackaging, run water through the inside of the turkey to clean out any excess ice and to help remove the giblets (if present).

- Preheat oven to 325°F.- Rub down the turkey with olive oil. Season will all of the seasonings. Tuck the wings behind the turkey's back. Stuff chest cavity with stuffing (optional). Tie legs together with twine (do not use rubber bands or plastic). (Note from the editor; As of late, I've noticed any turkey we've bought, the legs are already tied together. With what, I can't quite remember; but I do recall this.) Place turkey breast side up in a roasting pan. Place in heated oven. If the turkey browns before it is finished cooking, cover loosely with foil.A turkey takes about fifteen minutes per pound. Add another fifteen to thirty minutes if you stuffed it. Never assume that it is done without checking the temperature. Check the temperature in the thickest part of the thigh and breast making sure not to touch the bone. If the turkey is stuffed, check the stuffing too.A turkey is safe to eat at 180°F. You cook it to 165°F, then let it sit (untouched) for fifteen to twenty minutes (at which time it reaches 180°F). Alternately you can cook it until it reaches 180°F, but it will be drier. Then you can scoop out the stuffing (if present) and carve it.

NANCY'S WHITE ENCHILADAS | CONTRIBUTOR: anikkawoodsNote from the contributor; My mom started this recipe. I've continued it, though it's named after her. This is a great recipe for just after Thanksgiving when you have all that leftover turkey.

INGREDIENTS:Two cups chopped turkey or chickenTwo pounds shredded white cheese (I use a mix of Monterey jack and pepper jack, but I've also used a mix of Monterey jack and mozzarella or Monterey jack and white cheddar)One-fourth cup milkOne can diced green chiliesTwo tomatillos, chopped fineOne medium onion, chopped fineOne tablespoon garlic powder (or two whole garlic cloves, mashed and chopped very fine)Two teaspoons chili powderOne-half teaspoon chipotle powder (if you want to...this is something I use once in a while)Twelve ten inch flour tortillas

PREPARATION:- Preheat oven to 350ºF. Spray glass 13x9 baking dish with cooking spray or brush lightly with olive oil.- Set aside turkey and one-fourth of the cheese. In a large pan on medium heat, place the rest of the cheese and start melting. Pour in the milk. Stir constantly to prevent burning. Once the cheese is three-fourths melted, toss in the chilies, tomatillos, onion, and spices. Cook until cheese is completely melted.- Once everything is mixed together, separate out one-fourth of the mixture into a smaller pan and place on low heat to keep the cheese from getting too cold. Take the rest of the mixture and add in the turkey. Stir until well mixed.- Warm tortillas in microwave. Place mixture in each tortilla, wrap, and put in the baking dish. Pour the sauce you set aside over the enchiladas and then sprinkle remaining cheese over the top. Bake for twenty to twenty-five minutes. Remove from the oven and serve.Note about this recipe; Yes, I realize it takes a lot of prep work. There's a reason I make it right after Thanksgiving. I can get three to four meals out of this one recipe because I cut the enchiladas in half and serve with bagged salad. One half of these darn things is enough for a meal, and they reheat very well either in the oven or in the microwave.

SWEET CHILI CROCKPOT MEATBALLS | CONTRIBUTOR: GryphonsflightINGREDIENTS:

One bottle of regular Catalina salad dressing One jar of orange marmalade (about a cup and a little extra)

A healthy splash of Worcestershire sauce (the bigger the better)A heft of red chili flakes (roughly one to one and one-half tablespoons)

A dash of chili powderA dash of cayenne Pepper

A dash of sugarTwo packages of frozen meatballs (roughly forty to forty-five depending on bags)

PREPARATION:- Throw it all in a crock pot on low for four to five hours or on high for about two and a half, and throw a few on a roll to eat like a budget-conscious king for

days (or hours).

CHICKEN AND CHORIZO STEW | CONTRIBUTOR: Beautiful IllusionINGREDIENTS:Mandatory;Four to twelve skinless, boneless chicken thighs/breast fillets (frozen fillets work just as well, but need to be defrosted before use)One to twocans of peeled plum or chopped tomatoesOne chorizo sausage or one pack of sliced chorizo/proscuitto/pancetta/smoked hamOne to two red bell peppersOne to two yellow bell peppersOne teaspoon smoked paprika or chili powderOne teaspoon cooking oilOptional; One to two onions, peeled One-half teaspoon Tabasco sauceHandful of green olives

PREPARATION:- Preheat the oven to 320 ºF (300 ºF for fan-assisted ovens).- Place the chicken on a baking sheet and put them in the oven; they don't need to be fully cooked, and it's easier to just leave them in there while you're preparing the other ingredients. Season them with a little paprika before they go in, if you like.- Slice the bell peppers and onion(s) into thin strips and, if using a whole chorizo sausage, cut it into either disks or cubes. If you're using pancetta cubes, fry these first according to the pack instructions, then add the peppers and onions. Ham or packet chorizo need not be fried and can just be added to the dish at the end. - Pour the oil into the frying pan and heat. Add the diced chorizo, peppers and onions and fry for five to ten minutes until the chorizo is cooked and the peppers and onions are slightly soft. Set aside. - Open the can(s) of tomatoes and pour them into a saucepan, adding the paprika or chili powder and Tabasco sauce if using. Add the chorizo, pepper and onion mixture from before. If you're using olives, add these into the mixture as well, then heat the sauce through.- Once the tomato mixture is heated, the chicken should be ready to come out of the oven. Leave the oven on and drain off any excess liquid from the chicken, then place it in the casserole dish. If using packet ham or chorizo, place this in between the chicken pieces.- Pour the sauce mixture into the pot making sure all of the chicken is covered. Feel free to mix it around a little before it goes in the oven. Once you've done this, put the lid on the casserole dish and place in the oven. Leave to cook for an hour to an hour and a half while you write.- Once cooked, take the dish out of the oven and serve. Feel free accompany it with whatever you feel, and to eat it however you like; one-handed (when possible) while typing is probably going to be how I do it!

SPANISH ORZO | CONTRIBUTOR: VinxmanINGREDIENTS:One pound ground turkey or ground beef One cup dry orzoOne fifteen ounce can tomato sauce or two fifteen ounce cans of diced tomatoes (preferred)One medium onionTwo stalks celeryOne-half teaspoon powdered cuminOne-half teaspoon chili powderOne-half teaspoon oreganoOne-half teaspoon basilOne-half teaspoon black pepperOne-half teaspoon powdered garlic

PREPARATION:- In a ten or twelve inch skillet, start browning the ground meat (on medium heat). Dice the onion and celery, drain the liquid from the two cans of diced tomatoes or just open the one can of tomato sauce. Start water heating in a four to six quart saucepan (only two to three quarts of water are needed).- When the meat is mostly browned, drain most of the fluid and add the onion, celery, and spices. - When onions start to get transparent, add the tomatoes and cover the skillet with a lid.- Put orzo in the water when it starts boiling. Boil for three to five minutes. Drain orzo, add to the skillet. Simmer for a few minutes....it's almost 30 minutes now.- If you feel like it, sprinkle a little shredded mozzarella on top and put it under the broiler to melt. Or just put a little Parmesan cheese on top and serve.

side dishesBEST TWICE-BAKED POTATOES | CONTRIBUTOR: EvilQueenINGREDIENTS:Four medium potatoesOne-half cup sour cream (I use fat-free and no one knows the difference!)One-fourth cup milkOne-fourth cup margarineOne-half cup shredded sharp cheddar cheeseOne-half teaspoon saltOne-fourth teaspoon pepperFour slices bacon, crisp and crumbled (or one cup real bacon bits)

PREPARATION:- 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.

SPICY POTATO WEDGES | CONTRIBUTOR: SimplyWritingINGREDIENTS:

One-fourth cup canola oilOne tablespoon chili powderTwo teaspoons onion powderTwo teaspoons garlic salt

One teaspoon sugarOne teaspoon paprika

Three-fourth teaspoon saltOne-fourth to one-half teaspoon cayenne pepper

One and one-half pounds large red potatoes, cut into wedges

PREPARATION:- 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.

These are so good and are awesome served with a sour cream or cheese dip.

(ALTERNATIVE RECIPE (SBARRO'S STYLE POTATOES) | CONTRIBUTOR: DMNote from the contributor/editor; if you've ever been to Sbarro's and have had their potatoes, you will be overjoyed to hear this is them. The seasonings are a little hard to guess. I suggest that you bottle the seasoning mixture if you ever get it right.

INGREDIENTS:PaprikaPepperSaltSeasoning salt Diced potatoesMargarine

PREPARATION:- Dice your potatoes. Be sure to leave the skin on. That makes it even better.- Boil the potatoes, but nor for too long. I'd say probably about two minutes max. - Put them in a large bowl and melt the margarine in a bowl in the microwave. When it's melty and almost to the point of boiling, pour it over the potatoes and shake the bowl they're in so it'll get over them.- Combine all your spices to your liking (that being said, if you don't like spicy things, tone down on the paprika). As stated in my note, if you get what you feel is the perfect combination, bottle it. We have a bottle that's about half-full in the cabinet. It's a smart move.- Spread the potatoes out on a cookie sheet and coat them with the seasoning. - Put the cookie sheet in the oven on broil (that's 500ºf if memory serves me correct) for about ten minutes.- Do a word war.- Come back after your word war and check on them. Flip them over and let them cook ten more minutes.- Do another word war.- Come back after your second word war and pull them out of the oven. By this point, they should be done to the point that some of them are crispy on top. If not, pop them back in the oven for about two more minutes. No word wars this time around, unless you're a speed writer, then go right on ahead.- Serve.)

UNSTUFFED PEPPERS | CONTRIBUTOR: seisa2INGREDIENTS:

One pound lean ground beefOne large green bell pepper, diced

One package Knorr (Lipton) Spanish riceTwo cups water (or whatever the Spanish rice calls for)

Seven ounce can tomato sauceShredded mozzarella

PREPARATION:- 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!

SWEET STICKY RICE AND MANGO | CONTRIBUTOR: CidINGREDIENTS:Mandatory;One can 100% natural coconut milk (look in the Asian section)White minute riceFresh mangoOptional;One cup sugar

PREPARATION:- 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!

PEPPERED GREEN BEANS | CONTRIBUTOR: DMINGREDIENTS:

Green beans. The fresh ones (the ones you have to snap, take the tops off of, et cetera) taste the best, but this is November. Frozen bags work just as well. Peppercorn grinder. Whatever kind, really; but it has to be freshly ground.

Olive oil. This is key. Canola oil works, but it's really not as good as the olive oil.

PREPARATION:- Pour a little bit of olive oil in a frying pan/skillet and heat it up.

- Pour however many green beans into your skillet once it's heated up; then get your peppercorn grinder and add however much pepper you want. We tend to add a lot

to our's, but it's pretty much by taste.- Cook them until they look as you desire. We blacken/caramelize ours a little and

they are amazing. I highly suggest it.They really taste great when you season them with a little salt once you serve

them.We've also learn that they blacken up a little better when you cook them in a cast

iron skillet as opposed to a regular Teflon or whatever frying pan.

STUFFED CAPSICUMS | CONTRIBUTOR: heart.mojoINGREDIENTS:One capsicumEnough 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?) About a tablespoon of butter/margarineA teaspoon of whole grain mustardA teaspoon of Dijon mustardPepper, to tasteParsley, to taste

PREPARATION:- 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 caffeine and crampy hands. You have been fed.

CHECKERBOARD POTATOES | CONTRIBUTOR: aurorablackINGREDIENTS:

Three (eight ounce) sweet potatoes, cut into one-fourth inch slicesThree large red potatoes, cut into one-fourth inch slices

One cup heavy creamOne-half cup unsalted butter

Salt to tasteOne-half teaspoon ground cinnamon, or to taste

PREPARATION:- 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.

BROCCOLI A LA BREMNER CAFE | CONTRIBUTOR: jitterymouseNote from the contributor; Bremner Gold Mining District is located at 61°1'28?N 143°26'24?W (although, that may be Chitina, now that I think about it), and here's the Wiki page: http:|en.wikipedia.org/wiki/Bremner_Historic_Mining_District. The Bremner Cafe is the name we give the bunkhouse in the summer when an NPS volunteer comes out to caretake the place... she's very nice and she cooks ... which is welcomed when you've been on the trail for days eating freeze dried stuff... :-) It's an old picture on the Wiki page. We pushed the truck back into the garage years ago. Enjoy!

INGREDIENTS:Fresh broccoli (depending on how hungry you are or what you have in you rucksack)Two cloves of fresh garlic (mashed with your Swiss Army knife)Olive oil (enough to get the garlic nicely browned)Sundried tomatoes (cut into strips -- use your Leatherman for this if you're in a pinch -- bagged or jarred -- bagged are lighter)Two teaspoons ground ginger (or to taste)Two teaspoons turmeric (or to taste)One-half cup walnuts (I usually get the halves and then crush them for this recipe)Salt/pepper to taste

PREPARATION:- Put frying pan over a pocket rocket (ultra high heat makes this better), saute garlic in olive oil, add broccoli and stir like a stir fry. Add spices and the sundried tomatoes and THEN walnuts. Broccoli will turn that nice, dark green, and the walnuts will actually caramelize a bit if you've crushed them and gotten the pocket rocket hot enough...

JOE SCHMO HOME FRIES | CONTRIBUTOR: Lydia_EmberNote from the contributor; The pan I used was kinda small (about seven inches).

Feel free to adjust the amounts.

INGREDIENTS:Mandatory;

One large potato or two to three small potatoes, diced (don't dice this too early or it starts to turn gray)

Around two to three tablespoons of veggie oilSalt and pepper to taste (those spice mixes are good if all you have are the

potatoes)Optional;

Half an onion, diced (I like Vidalia, but white or yellow should be fine)About one-fourth cup of mushrooms, chopped

PREPARATION:- Add oil to pan over medium heat. If you have an onion, dice it and add it now.- Once onion is turning brown, add potatoes and mushrooms. Add a little salt and

pepper here.- Cover. Stir occasionally. It's done just when some of the potatoes start to

crisp, about 15-20 minutes or so.

GARLIC SMASHED POTATOES | CONTRIBUTOR: mutewolf_INGREDIENTS:Red potatoes (I leave the skin on because I like it and cook as many as I think boyfriend and I will eat)GarlicWhole milk (I prefer it since it's a little creamier but fat free or skim is fine too)Butter

PREPARATION:- Boil the potatoes until they are soft and drain the water all out. I add about half a stick of butter or roughly four tablespoons.- Smash the potatoes all up with a pair of tongs or fork or whatever you have handy!- Pour in some milk, I go for about half a cup. Add more for creamier potatoes, add less for thicker.- Chop up some garlic cloves. I add two to four but, again, add less for not so much garlicky taste, etc. Mix it all in and serve!

MEDITERRANEAN POTATO SALAD| CONTRIBUTOR: WoodsmokeINGREDIENTS:

Two and one-half pounds small red skinned potatoes (two and one-fourth to three inches), scrubbed

One-half cup thinly sliced green onionsOne and one-half cups (two and three-fourths ounces) crumbled feta cheese

One-fourth cup minced fresh basilSix ounces jar roasted red peppers , drained

One-half cup nonfat cottage cheeseOne-half cup chicken brothTwo tablespoons lemon juice

One-fourth tablespoon ground pepperSalt and pepper

PREPARATION:- In a large pan, bring three quarts water to a boil. Add potatoes, cover, and cook

over medium heat until potatoes are just tender when pierced, thirty to forty minutes. Drain, and immerse in cold water. Cut cooled potatoes into quarters. In a

large bowl, combine potatoes with green onions, feta cheese, and basil.- In a blender, whirl red peppers, cottage cheese, chicken broth, lemon juice, and ground pepper until smooth. Toss gently but thoroughly with potato mixture; season

to taste with salt and more pepper.

INSANELY DELICIOUS STUFFED MUSHROOMS | CONTRIBUTOR: bighillgoddessINGREDIENTS/PREPARATION:- Preheat oven to 350ºF- Line cookie sheet with thirty to forty mushroom caps (keep stems for the stuffing) that have been gently brushed/wiped off. Brush with melted butter.- Mix:One block of softened cream cheeseOne-half cup freshly grated Parmesan-Reggiano cheeseTwo tablespoons finely chopped scallionTwo tablespoons butterOne teaspoon olive oilFifteen finely chopped mushroom stemsSplash of red wine (optional)- Stuff mushrooms with mixture, then- Mix:Four tablespoons Italian bread crumbsOne-half teaspoon oreganoOne tablespoon chopped parsleyDash of salt and pepper- Sprinkle over stuffed mushrooms- Bake for fifteen to twenty minutes.

CHEESE COOKIES/PUFFS | CONTRIBUTOR: VinxmanNote from the contributor; These freeze well. Reheat directly from freezer at 250

for 5 to 10 minutes.

INGREDIENTS:Eight ounces of grated cheddar cheese

One-half cup butterOne cup flour

One-half teaspoon saltOne cup of Rice Krispies

One-fourth teaspoon cayenne pepper

PREPARATION:- Cream cheese and butter together. Add flour, salt and pepper. Add cereal and mix

with hands. Batter will be stiff.- Make small balls and flatten with a fork in cross hatch pattern.

- Bake at 350ºF for seventeen minutes, or until golden brown.

ZUCCHINI FRITTERS | CONTRIBUTOR: NaydrielINGREDIENTS:One small egg, lightly whiskedOne tablespoon self-raising flourOne tablespoon buttermilkTwo small zucchinis, about 200 grams, coarsely gratedFifty grams of feta, crumbledHalf of a red onion, halved and thinly slicedTwo teaspoons finely chopped fresh thymeOne clove garlic, crushedSalt and black pepperOne tablespoon vegetable oilOne lemon, cut into wedges

PREPARATION:- Combine egg, flour and buttermilk in a bowl.- Add zucchini, feta, onion, thyme and garlic and gently stir to combine.- Season with salt and pepper.- Heat the oil in a non-stick frying pan over medium heat.- Place four heaped tablespoons of zucchini mixture around the edge of the pan, allowing room for spreading, and flatten slightly.- Fry for one to two minutes each side or until golden and cooked through.- Transfer to a plate lined with paper towels.- Repeat with the remaining zucchini mixture.- Serve with lemon wedges.

LEFTOVER MASHED POTATO CAKE | CONTRIBUTOR: RaksabINGREDIENTS:

One pound leftover cooked potatoesOne egg

Half of an onion, mincedOne-half cup grated cheese

MustardSalt

PREPARATION:- Mash the potatoes so they're in small chunks and crumbles. Mix in the cheese and

the onion bits so they're evenly distributed. Beat the eggs and add a generous spoonful of mustard. Add some salt to the egg mixture. Stir the eggs into the

potatoes, and keep stirring so the potatoes are more or less coated with the eggy stuff.

- Grease and flour a small baking dish or cast iron skillet. Press the potato mess into the pan, and squish it down gently so the top is more or less flat.

(Optional: Grate more cheese and sprinkle on top. Breadcrumbs are good too.) - Bake in the oven at 350°F until the top and edges get golden brown, about twenty

minutes.- Cut in slices and eat.

drinksMOCHA COFFEE | CONTRIBUTOR: Tower_KeeperINGREDIENTS:One cup instant coffee powderTwelve envelopes instant cocoa mixFour quarts hot waterOne quart milkCinnamon sticks and whipped topping

PREPARATION:- Combine all ingredients except cinnamon and whipped topping in slow cooker. Stir well. Cover and cook on HIGH for four hours. Stir well after three hours.- Turn control know to LOW. Serve immediately or keep warm as desired. Serve in mugs with cinnamon sticks and whipped topping. Makes about five quarts.

RUSSIAN TEA | CONTRIBUTOR: krechetNote from the contributor; 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!

INGREDIENTS:One cup instant tea

Two cups Tang mix (or generic brand orange breakfast drink mix)One-half cup Splenda

One and one-half teaspoons cinnamonOne teaspoon ground clove

PREPARATION:- Put all together in a Ziploc bag and shake until 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.

HOT VANILLA | CONTRIBUTOR: simplywritingINGREDIENTS:Two cups milkOne-fourth cup whipping creamOne whole vanilla beanOne and one-half cups sugar

PREPARATION:- 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.

QUICK ORANGE JULIUS | CONTRIBUTOR: joeyhINGREDIENTS:One-third cup dried milkEight ounces orange JuiceDash of vanillaSplenda (to taste)Ice

PREPARATION:- Place all ingredients in a tightly sealed container and shake until blended and frothy.

PINA COLADA | CONTRIBUTOR: ShonaINGREDIENTS:Mandatory;

One-fourth cup pineapple juiceOne-fourth cup coconut cream/milk

One tablespoon white sugarTwo to three cubes of ice

Optional; Two tablespoons white rum (I don't recommend it for when you're trying to focus.

More of a celebratory addition at the end of November.)

CHUNKY BLUEBERRY SMOOTHIE (MINUS THE BLENDER) | CONTRIBUTOR: SporkGirlINGREDIENTS/PREPARATION:- 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.

MULLED CIDER | CONTRIBUTOR: writer4christ05INGREDIENTS:

Two quarts apple ciderOne-fourth packed brown sugar

Two sticks cinnamonOne teaspoon whole cloves

One-eighth teaspoon ground gingerOne orange, sliced (unpeeled)

PREPARATION:- 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.

APPLE CIDER VINEGAR "TEA" | CONTRIBUTOR: FoxwindINGREDIENTS:One teaspoon apple cider vinegar (preferably Braggs, because it has the floaty pulpy stuff in it)One or more teaspoons honeyHot water

FALCON PUNCH | CONTRIBUTOR: Captain FreetimeINGREDIENTS:Mandatory;One twelve ounce can orange juice concentrateOne twelve ounce can lemonade concentrateTwo twelve ounce cans pineapple concentrateOne two liter bottle of Mountain DewOne to three cups of SugarOptional; One to two energy shots

PREPARATION:- 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.

BASIL LEMONADE | CONTRIBUTOR: Danica5INGREDIENTS:

Simple sugar syrup;One cup sugarOne cup water

Four large basil leaves, washed and shreddedLemonade;

IceOne cup lemon juice

Two to three cups water

PREPARATION:- 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.

WINTER WARM-UP | CONTRIBUTOR: writer4christ05INGREDIENTS:One (four to five quart) bottle sherry or muscatelSix cups orange juiceOne teaspoon ground cardamom

PREPARATION:- 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.

MOCHA FRAPPUCINO | CONTRIBUTOR: simplywritingINGREDIENTS:One-half cup milkTwo tablespoons chocolate syrupOne tablespoon granulated sugar, plusOne teaspoon granulated sugarOne-third cup strong coffeeOne cup ice

PREPARATION:- 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.

ORANGE TIC TAC | CONTRIBUTOR: MurderDeathKillINGREDIENTS:

Two ounces Bacardi O or other orange-flavored rumRed Bull (season to taste)

PREPARATION:- Mix, drink. Enter creativity!

Studies show it improves your singing, too.

BANANA MILK | CONTRIBUTOR: angelfreak84Note from the contributor; I bet it'd also be good adding a bit of ice cream and making it more of a smoothie.

INGREDIENTS:Two cups milkTwo to four bananas (however strong you like the taste)One teaspoon vanilla extract

PREPARATION:- Combine all ingredients in a blender and blend until smooth.

(ALTERNATIVE RECIPE | CONTRIBUTOR: aleijiINGREDIENTS:One banana

One cup milkOne teaspoon vanilla extract

Ground cinnamon

PREPARATION:- Cut banana into small pieces. Put banana pieces, milk, and vanilla extract in

blender and blend until creamy. Garnish with cinnamon.)

VEGAN HOT CHOCOLATE | CONTRIBUTOR: bubbleINGREDIENTS/PREPARATION:- Put small amount of plain/unsweetened soy milk (thick varieties are better) in cup, heat 'til quite hot.- Add a somewhat heaping teaspoonful of sugar (less for sweetened soy milk), 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.

SPRITE AND ORANGE JUICE MIX | CONTRIBUTOR: sushimustwriteINGREDIENTS:

One cup orange juiceOne cup Sprite or similar carbonated beverage

You can adjust the ingredient amounts as desired. This is just enough for a nice tall fizzy glass.

PREPARATION:- Pour orange juice into a glass. Pour Sprite on top. Drink and enjoy the energy

rush. Write. (Optional but encouraged.)IRISH COFFEE (GROWN UP) | CONTRIBUTOR: RaksabINGREDIENTS:One cup strong black coffeeOne shot whiskeySome heavy cream

PREPARATION:- Gently stir all together, add sugar to taste, and drink SLOWLY. (Be aware that caffeine and hot drinks both speed your uptake of alcohol, meaning you will get intoxicated faster. Use appropriate caution.)

Lazy version: add a generous shot of Bailey's Irish Cream to coffee.

CORRECT GREEN TEA | CONTRIBUTOR: VanyahirilNote from the contributor; This isn’t much of a recipe, but I always thought I hated green tea until I was told how to do it properly. Apparently black tea is slightly fermented, and therefore the flavor won’t be damaged by boiling water. Green tea, however is not fermented, and boiling water burns it, making it taste

bitter.

INGREDIENTS:Green tea (teabag, or loose leaf)

WaterA tea kettle

A tiny dollop of honey, if you must

PREPARATION:- Bring water to a boil in the kettle, then remove from heat, and let cool for a

minute or two Pour over teabag and let steep for one to three minutes (I prefer the flavor at three). Add your sweetener right after you pour, so that it has a chance

to dissolve. Enjoy.

THE THROW-IT-ALL-IN-A-BLENDER MILKSHAKE | CONTRIBUTOR: -FantasyWriter-INGREDIENTS:Liquid -- Milk, of any kind. Chocolate, vanilla, strawberry, plain -- whatever you have in the fridgeThickener -- Again, any number of things work. Ice cream, pudding, ice cream bars, whip cream, cool whip, chocolate mousse, powdered brownie mix with a little water so it's thick.Extra flavor -- any kind of sundae topping/syrup you have that you think will work.

PREPARATION:- Throw it all in a blender. There's no exact measurements, but keep in mind that if your "thickener" isn't all that thick, like cool whip, chocolate mousse, or pudding, you'll need less milk, and vice versa. If you're using a thick syrup like Hershey's chocolate or caramel syrup, it can also thicken up your shake, but you'll need a lot of it.My favorite formula is milk, Fudgesicle, chocolate syrup, and cool whip - makes a light, fluffy milkshake that's to DIE for.

DELICIOUS COFFEE MILKSHAKE | CONTRIBUTOR: writer-chick123INGREDIENTS:

Ice cream (I used vanilla, but any flavor would work, I assume)Instant coffee

MilkMini Aero chocolate bars (again, I assume any kind would work)

PREPARATION:- Throw it all in a blender and make sure that it's blended REALLY REALLY well or

you'll get little chocolate bar chunks.

CINNAMON APPLE CIDER | CONTRIBUTOR: amanda_kristinINGREDIENTS:Apple juiceCinnamon powder

PREPARATION:- Pour some apple juice into a cup/mug/whatever. The amount you use doesn't matter.- Put a few dashes of cinnamon powder into the apple juice. You probably won't need more than a few shakes, but you can always add more when you're done if necessary.- Stir well.- Put in microwave for one to two minutes, depending on how hot you would like it to be.- Stir once more and enjoy your cider! You can also add more cinnamon at this point and put in the microwave an additional thirty seconds if you would like to.

BANANA SMOOTHIE | CONTRIBUTOR: SaziikinsINGREDIENTS/PREPARATION:

- 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.

DAD'S DIABETIC-FRIENDLY SWET TEA | CONTRIBUTOR: DMINGREDIENTS:Nine tea bags (we do three of the singles and three of the doubles; and I know my math sucks, but I'm pretty sure that's nine)One and one-fourths cup Splenda. You can substitute it with sugar, but I'm not sure if it would be the same.Ten cups of water

PREPARATION:- Put tea bags in the...thing they put the coffee in on the coffee maker. I am so eloquent, you know. - Fill the carafe full with water and pour it into the coffee maker. - Once it brews, get an empty gallon of milk or a gallon pitcher, and put the sugar in it. Then pour the brewed tea in from the carafe and put it in the fridge. Tastes best with a bunch of ice.

FRUIT AND SPINACH SMOOTHIE | CONTRIBUTOR: fullmoonmidgetINGREDIENTS:Mandatory;

SpinachFruit of choice

YogurtBerries (blueberries work best)

Optional;Flax Seed or oil

One teaspoon peanut butter

PREPARATION:- Toss everything in blender, spinach and yogurt first, so you can be sure it gets blended. If using flax seed that should go in early too. Peanut butter gives it a

really rich flavor. Use as much berries as needed to make it colorful. Start with a handful of spinach.

CAFFEINE-FREE HONEY MILK TEA | CONTRIBUTOR: Dragon_GalNote from the contributor; Adding cinnamon or nutmeg might work too.

INGREDIENTS:MilkHoney

PREPARATION:- Fill your mug with milk, then add some honey. (I believe I used about three teaspoons, but this can be varied to suit personal tastes)- Microwave the mixture for sixty seconds, before pulling out and stirring.- Then microwave for a further thirty seconds.

BUBBLY SUMMER TEA | CONTRIBUTOR: AniRemiNote from the contributor; It's happiness in a glass. A lovely summery variation on traditional Southern sweet tea that sustained me during Camp.

INGREDIENTS:Mandatory; Two bags iced tea brewOne and one-half cups sugarOne orangeOne two liter bottle lemon-lime sodaOptional;One small bag any fruit-flavored tea you want - I like white mango tea)

PREPARATION:- Boil two quarts clean fresh water. Remove from heat, add all teabags just when the bubbling stops, and steep for ten minutes. Don't boil teabags - it makes the tea bitter.- While you wait, combine water and sugar in pitcher. Juice orange (save a few thin slices for garnish) and add juice to pitcher.- Pour steeped tea into pitcher, add orange slices, and chill. Serve over ice combined with lemon-lime soda.

QUICK AND REAL HOT COCOA| CONTRIBUTOR: writer4christ05INGREDIENTS:

Two tablespoons sugarTwo tablespoons cocoa powder

A dash of saltOne cup milk

One-fourth teaspoon vanilla, almond, peppermint, or another of your favorite extracts

PREPARATION:- Mix sugar, cocoa, and salt in large mug. Heat milk in microwave at high a minute and a half, or until hot. Gradually add milk to cocoa mixture; stir well. Stir in

extract.

BUBBLY BANANA | CONTRIBUTOR: FrupleINGREDIENTS:One bananaOne can of lime juice300 milliliter can of ginger-ale

PREPARATION:- Pull all ingredients in blender. Mix.

SPECIAL DARK COCOA | CONTRIBUTOR: simplywritingINGREDIENTS:Two cups whole milkTwo ounces dark chocolate, gratedTwo teaspoons honeyOne tablespoon brown sugarOne teaspoon vanillaOne cinnamon stick

PREPARATION:- 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.

INSTANT LUNCH | CONTRIBUTOR: Amber grisINGREDIENTS/PREPARATION:

- Make a paste with two heaping tablespoons of milk powder, one spoon of water.- Plop into glass.

- Fill glass with cold milk.- Squirt in some chocolate syrup.

- Stir vigorously.

EASY, YUMMY SMOOTHIES | CONTRIBUTOR: pearannoyedINGREDIENTS: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 juiceOne-half cup milk or soy milkOne scoop (about one-eighth cup) chocolate or vanilla whey protein powderOne-half scoop (about one to one and one-half teaspoons) fruit punch flavored workout supplementOne small scoop (about one tablespoon) ground flaxI'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.

PREPARATION:- 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, et cetera, 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.

CAFÉ MOCHA | CONTRIBUTOR: VerucaINGREDIENTS:Mandatory;One cup of strong coffeeTwo 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 syrupOptional;Two tablespoons white chocolate flavoring syrup (I usually do either chocolate syrup or white chocolate flavoring syrup as opposed to using both)

PREPARATION:- 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!

THE THROW-IT-ALL-IN-A-BLENDER SMOOTIE | CONTRIBUTOR: -FantasyWriter-INGREDIENTS:

Liquid: Milk, orange juice, other fruit juicesThickener: Yogurt of any kind, ice cream, puddingFruit: Frozen fruit, fresh fruit, fruit popsicles

PREPARATION:From the editor; Please see -FantasyWriter-'s milkshake recipe on page 179 for

instructions on preparing this.

BANANA ORANGE PINEAPPLE SMOOTHIE | CONTRIBUTOR: simplywritingINGREDIENTS:One bananaOne and one-half cups pineapple chunks, drainedOne-half cup orange juiceOne-half cup milkTwo tablespoons honeyFour to five ice cubes

PREPARATION:- Place all ingredients into the blender. Blend until smooth. Serve. Delish!

BANANA HONEY | CONTRIBUTOR: FrupleINGREDIENTS:

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 extractOne-eighth teaspoon ground nutmeg

PREPARATION:- Put all ingredients in a blender, mix.

HEROES' HERCULADE | CONTRIBUTOR: HideyoINGREDIENTS:One pint purple grape juiceOne pint ginger aleOne pint club soda

PREPARATION:- 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!

EASY HOT COCOA | CONTRIBUTOR: Aet LindlingINGREDIENTS/PREPARATION:

- Microwave some chocolate milk until it's hot.

THE SMOOTHIE OF HEALTH | CONTRIBUTOR: astultsINGREDIENTS:One banana, frozenA 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 juiceWater, as neededIf you like it sweeter, add one packet Z Sweet (this is a sugar alcohol that is safe!)

PREPARATION:- Put everything in a blender (I have a 450 watt blender that works great!) and LET HER RIP!

VANILLA LATTE | CONTRIBUTOR: CJ91INGREDIENTS/PREPARATION:

- Start brewing a pot of whatever coffee you happen to like. When it gets close to done, fill your mug halfway with milk and add however much sugar you like in your coffee (two spoonfuls is about right for me), plus a few drops of vanilla extract. Mix it as well as you can, then stick in the microwave for a couple minutes. Watch closely, and when the milk starts boiling, take it out. The coffee should be done

by now, so fill your mug the rest of the way with coffee, give it a stir, and enjoy!

BUTTERBEER LATTE | CONTRIBUTOR: Dragon GalNote from the contributor; Some whipped cream topped with cinnamon would be a nice addition to this drink. The mug mentioned is whatever mug you're using to drink it.

INGREDIENTS:Two tablespoons butterTwo tablespoons brown sugarOne mug of milkOne teaspoon vanilla essenceDash of cinnamon

PREPARATION: - Mix and heat the butter and brown sugar in a saucepan until caramelised- Mix vanilla and milk, then add to saucepan. Bring to boil- Add cinnamon- Pour mixture into mug, and it's ready to drink.

cakesSUPER AMAZING CARROT-APPLESAUCE SPICE CAKE | CONTRIBUTOR: phoenix.spiceINGREDIENTS/PREPARATION:- Preheat oven to 375ºF- In large bowl, mix:One cup freshly grated carrotsOne cup unsweetened applesauce (if sweetened is all you have, cut a bit of the sugar out)One-third cup vegetable oilOne tablespoon vanilla extractOne teaspoon almond extract (if you have it/like it)- Sift together and add to wet mixture:One and one-half cups flourOne cup sugarOne teaspoon baking sodaOne-half teaspoon saltSpices 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.

PINEAPPLE ANGEL FOOD SPONGE CAKE THING | CONTRIBUTOR: BirdWhispererINGREDIENTS:

One box of angel food cake mixOne (twenty ounces) can of crushed pineapples.

PREPARATION:- 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 pineapples, 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.

HEATH BAR CAKE | CONTRIBUTOR: lrparksINGREDIENTS:Two cups flourOne-half teaspoon saltOne teaspoon baking sodaOne cup dark brown sugarOne-half cup sugarOne-half cup butter, softenedOne cup buttermilkOne eggOne teaspoon vanillaOne cup Heath toffee bitsOne cup mini chocolate morselsOne cup chopped nuts (not peanuts)

PREPARATION:- 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 thirty to forty minutes, depending on your oven.

DUMP CAKE | CONTRIBUTOR: KristynMarieINGREDIENTS:

One box yellow cake mixOne stick (one-half cup) margarine

One can (twenty ounces) crushed pineappleOne can pie filling (cherry, apple, or blueberry)

One-half cup chopped walnuts or pecans

PREPARATION:- Preheat oven to 350º.

- 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!

RED VELVET CAKE | CONTRIBUTOR: EvilQueenINGREDIENTS:One-half cup shorteningOne and one-half cups sugarTwo eggsTwo tablespoons cocoaOne one-half ounce red food coloringOne teaspoon saltTwo and one-half cups flourOne teaspoon vanillaOne cup buttermilkOne teaspoon sodaOne 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 thirty minutes at 350°.

CAKE IN A MUG | CONTRIBUTOR: WilloweINGREDIENTS:

Four tablespoons cake flour (plain, not self-rising)Four tablespoons sugarTwo tablespoons cocoa

One eggThree tablespoons milkThree tablespoons oil

Small splash of vanillaThree tablespoons chocolate chips

PREPARATION:- 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.

- 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!Note from the contributor; This needs a bit more chocolate than the recipe calls for. 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.

STARBUCKS GINGERBREAD LOAF | CONTRIBUTOR: Tower_KeeperINGREDIENTS:Cake;Mandatory; One and one-half cups all-purpose flourTwo teaspoons ground cinnamonOne teaspoon ground clovesTwo one-fourth teaspoons gingerOne teaspoon saltOne-half cup butter, softenedOne cup white sugarOne cup applesauceOne teaspoon baking sodaOptional;One teaspoon orange extract

Frosting; One (eight ounce) package cream cheese, softenedOne teaspoon vanilla extractOne-half teaspoon orange extracttwo and one-half cups confectioner's sugar

PREPARATION:- 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 PREPARATION:- 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.

NUTELLA CAKE IN A MUG | CONTRIBUTOR: IrishIrisINGREDIENTS:

Four tablespoons self-rising flourFour tablespoons granulated sugar

One eggThree tablespoons cocoa powder

Three tablespoons NutellaThree tablespoons milk

Three tablespoons vegetable oil

PREPARATION:- Whisk all ingredients together in mug with fork until smooth.

- Microwave on high for one to one and two-thirds minutes- Top with whipped cream and chocolate sauce (if desired)

Makes one VERY LARGE serving.

LAMINGTONS | CONTRIBUTOR: Aet LindlingINGREDIENTS:Mandatory;Sponge cake (eight inches by eight inches preferably)Four cups powdered sugarOne-thirds cup cocoa powderOne-half cup milk (soymilk works fine if you're vegan)Two cups of shredded coconutOptional;Three tablespoons unsalted butter

PREPARATION:- 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.

MIDORI'S CHOCOLATE CAKE | CONTRIBUTOR: whiteorchidsNote from the contributor; This is my friend Midori's recipe, so all the credit

goes to her.INGREDIENTS:

Two hundred grams dark chocolate or milk chocolateTwo hundred grams butterTwo hundred grams sugar

Four eggsFour tablespoons flour

PREPARATION:- 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.

MELTING CHOCOLATE CAKES | CONTRIBUTOR: SRINGREDIENTS:200 grams of dark chocolate.Twenty-five grams of soft butter100 grams of brown sugarThree eggsTwenty-five grams flour

PREPARATION:- 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 melted chocolate to the mixture. Stir well!- Now either you can grab 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 nine 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.

SIMPLE APPLE PIE CAKE | CONTRIBUTOR: FantasysDreamAuroraINGREDIENTS:One cup flourOne cup sugar

Three eggsA little baking soda

Apples, as many as you want.Bread crumbs

PREPARATION:- 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 until 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 350-375ºF.Variations; peaches, pears, strawberries, any fruit your heart desires. Or combine

a few!

CHOCOLATE ORANGE RAISIN CAKE WITH CHOCOLATE GAZE | CONTRIBUTOR: lrparksCAKE INGREDIENTS/PREPARATION:Two tablespoons raisins, choppedOne tablespoon Grand MarnierOne-fourth brown sugarThree tablespoons vegetable oilOne egg, lightly beatenTwo tablespoons milkOne-fourth cup flourTwo tablespoons cocoa powderOne-fourth teaspoon cinnamonOne-half teaspoon baking powderOne-eighth teaspoon salt

- 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.

GLAZE INGREDIENTS/PREPARATION:One-third cup creamOne tablespoon butter, dicedTwo ounces semisweet chocolate chips- 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.

BLACK BOTTOM CUPCAKES | CONTRIBUTOR: sarasekINGREDIENTS:One eight ounce package cream cheese, softenedOne eggOne-third cup white sugarOne-eighth teaspoon saltOne cup miniature semisweet chocolate chipsOne and one-half cups all-purpose flourOne cup white sugarOne-fourth cup unsweetened cocoa powderOne teaspoon baking sodaOne-half teaspoon saltOne cup waterOne-third cup vegetable oilOne tablespoon cider vinegarOne teaspoon vanilla extract

PREPARATION:- 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.

REALLY EASY PUMPKIN CAKE AND CIDER GLAZE | CONTRIBUTOR: antialias02PUMPKIN CAKE INGREDIENTS/PREPARATION:

One can pumpkin (not pumpkin pie filling!)One box yellow cake mix (supposedly you can use any kind of cake mix, but this

thought scares me)

- Beat pumpkin and dry cake mix together, then pour into your pan of choice - I use 9x11. Bake according to the box, but err on the side of caution. Do not over bake.

CIDER GLAZE INGREDIENTS/PREPARATION:- One cup powdered sugar

- Three tablespoons apple cider- Pumpkin pie spice, to taste

This one is iffy: use more or less of any of these three as you like. I use cinnamon and nutmeg alone if I’m out of pumpkin pie spice. Feel free to glaze the cake as soon as it's out of the oven, and watch as your household demolishes it.

DEAD EASY POUND CAKE | CONTRIBUTOR: explosionedINGREDIENTS:One-fourth pound flour (about one cup, under filled)One-fourth pound sugar (about one-half cup, mounded)One-fourth pound butter (one stick), softenedOne-fourth pound egg yolks (four)Splash of milkOne-half tablespoon (one and one-half teaspoons) extract of your choice, or brandy

PREPARATION:- Cream together butter and sugar.- Add egg yolks and milk (just a bit, to make things moister. I'd say no more than a tablespoon or two).- Add flour.- Spoon into buttered, floured pan of your choice (great for bundts)- Bake in a 300ºF (150ºC) oven for an hour and a half.You can glaze a pound cake with a glaze made from just powdered sugar and milk, or one with powdered sugar, butter, and milk. Add just enough liquid to dissolve all the sugar.

APPLE COFFEE CAKE | CONTRIBUTOR: AlexCynaraINGREDIENTS:One cup flour

One teaspoon baking powderOne-half teaspoon saltOne-half cup of sugar

One teaspoon ground cinnamonFive and one-half tablespoon unsalted butter, room temperature

One egg, beatenOne-half cup whole milk

One medium Cortland or other baking apple, peeled and sliced

PREPARATION:- Preheat the oven to 375°F. Grease a nine inch square baking dish with or pie pan

with a four cup capacity.- In a medium bowl, whisk vigorously together the flour, baking powder, and salt.- In a separate small bowl, mix a fourth of a cup of the sugar with the cinnamon,

set aside.- Using an electric mixer, beat the butter with the remaining one-fourth cup sugar.

Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

- Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices).

Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the

remaining cinnamon-sugar on top.- Bake the cake for twenty-five minutes or until it is golden brown and apples

start to bubble at the edges.

CARROT CAKE OF THE GODS | CONTRIBUTOR: HooraySayTheRosesINGREDIENTS:Two cups of flourTwo cups of sugarOne and a half cups of oilFour eggsOne teaspoon of allspiceTwo teaspoons of cinnamonTwo teaspoons of baking sodaTwo teaspoons of baking powderOn teaspoon of saltThree cups of shredded carrotHalf a cup of chopped walnuts

PREPARATION:- Stir together all dry ingredients, including spices, in a large mixing bowl. Add the oil. Begin incorporating the eggs, one at a time, mixing well between each addition. BY HAND, stir in the carrot and nuts. Be careful not to overmix. You can scoop the batter into a paper lined muffin tin, or into greased and floured cake pans. Bake at 325ºF for about thirty minutes or until the top is golden brown and a toothpick comes out clean. Cool for ten minutes and then remove from pans. Enjoy! :DI recommend making theses as cupcakes and freezing them. Stick em in the microwave for about twenty seconds and smear some canned cream cheese icing on the top and you've got a quick treat. Or make the whole cake and gorge as a reward.

piesTHE EVERYONE-THINKS-IT'S-MADE-FROM-SCRATCH PIE | CONTRIBUTOR: JusticeNote from the contributor; 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

INGREDIENTS:One pre-made 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 puddingOne package of graham crackers (or if you really wanted to go all out in pre-done, they sell graham cracker crumbs)FruitWhipped cream

PREPARATION:- Crush a 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.

PEANUT BUTTER OREO PIE | CONTRIBUTOR: Sam JamINGREDIENTS/PREPARATION:

One Oreo pie crust.A layer of peanut butter 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!

CHOCOLATE PIE | CONTRIBUTOR: ladybardINGREDIENTS:Chocolate instant puddingMilk (as per instant pudding directions)Cool-WhipGraham cracker pie crust

PREPARATION:- Mix up the instant pudding. Use it to fill the pie crust. Put the container of Cool-Whip over the pudding. Leave it in the fridge to set for at least a couple hours.This is another recipe where one can vary flavors and such; chocolate Oreo crust can also work well, and I'd imagine that other pudding flavors would also be good.

COOL WHIP PIE | CONTRIBUTOR: StravosINGREDIENTS:Two packages instant pudding mix (favorite flavor)Two cups milkOne container Cool WhipGraham cracker pie crust

PREPARATION:- 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.

ALTERNATIVE INGREDIENTS/PREPARATION:- 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.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.

PINA COLADA PIE | CONTRIBUTOR: lrparksCRUST INGREDIENTS/PREPARATION:

One (seven-ounce jar) roasted macadamia nutsThree-fourths cup sweetened shredded coconut

Three tablespoons brown sugarOne tablespoon butter, melted

- 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.

FILLING INGREDIENTS/PREPARATION:One and one-half pints pineapple sorbet, softened

One cup sweetened cream of coconutFour teaspoons dark rum

One-half teaspoon imitation coconut extractThree-fourths cup sweetened shredded coconut, packed

Two pints vanilla frozen yogurt, softenedOne-half large pineapple, trimmed, cored, thinly sliced

Toasted sweetened shredded coconut- 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 semi-firm, 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.

HOMEMADE PEACH PIE | CONTRIBUTOR: hpcraze52CRUST INGREDIENTS/PREPARATION:About four cups flourA little saltCrisco vegetable shorteningWater- 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 slimy 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 INGREDIENTS/PREPARATION:Two sixteen ounce cans sliced peaches in heavy syrup (you may need three depending on how deep your pie plate is)One-half cup sugarTwo tablespoons butter (I use margarine)Two tablespoons flourOne-fourth teaspoon cinnamonOne tablespoon lemon juicePinch of salt- Drain peaches, reserving one-third cup of the syrup.- Mix together sugar, flour, cinnamon, and a pinch of salt- Add reserved 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.

BROWNIE PIE| CONTRIBUTOR: AlexCynaraINGREDIENTS:

Nine inch pie crustOne cup chocolate chips

Fifteen ounce package brownie mixOne-third cup water

One eggOne ounce square semisweet chocolate, melted

PREPARATION:- Sprinkle chocolate chips over the bottom of crust-lined pan. Beat together

brownie mix, water, egg and melted chocolate in a medium bowl. Pour over chips in pie pan.

- Bake at 375ºF for thirty-five to forty minutes until crust is golden brown and brownie top is shiny and appears done. Let cool for at least one hour before

serving.

PEANUT BUTTER FUDGE PIE | CONTRIBUTOR: sierramcconnellINGREDIENTS:One cup peanut butterOne-half cup sugarEight ounces cream cheeseThree cups whipped toppingOne jar hot fudge toppingOne Oreo pie crust

PREPARATION:- In a bowl, mix together thoroughly the peanut butter, sugar, and cream cheese.- Gently fold in whipped cream until no lumps remain.- Pour into pie crust and even it out with a spatula.- Warm the hot fudge topping in microwave for one minute and then pour slowly over the pie filling.- Put in fridge to set for at least eight hours.Some people like to chill the pie in the fridge first and then pour the topping to help avoid mixing of the layers.Also, you can serve with whipped topping on top and drizzle with peanut butter and fudge.This thing can kill. Some have said it makes them slap their mommas.

COCONUT MILK PUMPKIN PIE | CONTRIBUTOR: EralathINGREDIENTS:

Unbaked nine inch pie crust (I used Safeway roll-out)Three-fourth cups sugar

One-half teaspoon cinnamonOne-half teaspoon salt

One-half teaspoon gingerOne-fourth teaspoon clovesOne-fourth teaspoon nutmeg

One-fourth teaspoon allspiceTwo large eggs

One fifteen ounce can pumpkinOne-half fifteen ounce can coconut milk

PREPARATION:- Heat oven to 425ºF. Beat eggs in large bowl and stir in pumpkin, sugar, salt and

spices. Gradually stir in coconut milk. Pour into shell.- Bake fifteen minutes at 425ºF, then lower temperature to 350º. Cover pie with

foil and bake an additional forty to five minutes or until knife inserted into the center comes out clean.

STRAWBERRY MINUTE PIE | CONTRIBUTOR: stephensdemiseINGREDIENTS:Mandatory;One ready made graham cracker crustOne cup boiling waterOne three ounce package strawberry flavored gelatinOne sixteen ounce package frozen sliced strawberriesOptional;Whip cream for topping

PREPARATION:- In large bowl, pour boiling water over gelatin and stir until completely dissolved. Add frozen berries, stir to break apart. When gelatin is partially set, pour into pie shell. Chill until fully set.Variation; Raspberry minute pie - substitute raspberry gelatin and two ten ounce packages raspberries

EASY ANY-FLAVOR PIE | CONTRIBUTOR: KaelynAngelfootNote from the contributor; here

INGREDIENTS:One-fourth cup water, boilingOne package flavored gelatin

One six ounce container yogurt in same flavor as gelatinOne eight ounce container cool whip, defrosted

One graham cracker crustI like strawberry and lime flavors but anything you can get Jello and yogurt in

works great.I've also made the strawberry with a chocolate coated graham cracker crust... mmm

tasty!

PREPARATION:- Dissolve the gelatin completely in the boiling water (it helps to do this on the

stove, heating while mixing the gelatin). Remove from heat. - In bowl, combine dissolved gelatin and yogurt. Fold in cool whip and mix until

completely incorporated. Pour into pie crust, refrigerate until set (three to four hours).

ORANGETASTIC MERINGUE PIE | CONTRIBUTOR: Masked MaidenCRUST INGREDIENTS/PREPARATION:One cup of all-purpose flourOne-half teaspoon of sugarOne-fourth cup of canola oilTwo tablespoons of cold milkTwo tablespoons of ice waterA pinch of salt- Preheat oven to 400ºF. - Sift together the flour, sugar, and salt.- Stir in the oil and mix with a fork until you have pea-sized pieces.- Stir in the milk and mix until the dough forms.- Stir in enough water to form a smooth ball of dough.- Set it in the refrigerator and let it chill for forty-five minutes to an hour.- Once the dough has set, mold it into a pie pan.- Place parchment paper on top of dough and fill with dried beans.- Bake in the oven for fifteen to twenty- When finished, set out to cool.You CAN use a premade pie crust if you so desire, but I don't touch them with a ten foot pole. It's a little more work, but well worth it.

FILLING AND MERINGUE INGREDIENTS/PREPARATION:One can of sweetened condensed milkOne-half cup of orange juiceTwo teaspoons of grated orange zestThree egg yolksOne-fourth cup of sugarOne-half teaspoon of vanilla extractI like to use two oranges for freshly squeezed orange juice and the orange zest. If you don't have any oranges, you can use store bought juice and disregard the zest.Meringue:Three egg whitesOne-fourth cup of sugar- Preheat oven to 350ºF.- Combine the milk, orange juice, and orange zest in a medium bowl.- Blend in the egg yolks.- Pour filling into the cooled pie crust.- Beat egg whites until soft peaks form.- Gradually beat in the sugar until the meringue is stiff.- Spread the meringue over the filled; seal to the edge of the crust.- Bake for ten to fifteen, or until meringue is golden brown.If the meringue isn't golden brown after fifteen minutes, I sometimes switch the oven to broil for a minute or two. If you do this, keep a close eye on the pie to make sure it doesn't burn.

cookiesCLASSIC NO-BAKE COOKIES | CONTRIBUTOR: RaksabINGREDIENTS:One cup creamy peanut butterThree-fourths cup powdered sugarOne-half cup milkTwo cups chocolate chipsTwo cups rolled oats (uncooked)

PREPARATION:- 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.

CREAM CHEESE COOKIES | CONTRIBUTOR: lil_wingsINGREDIENTS:

One eight ounce package of cream cheeseOne egg yolk

One box yellow cake mix (standard size)

PREPARATION:- Combine in large bowl. Mix well. Chill for about thirty minutes to one 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.

CARROT COOKIES | CONTRIBUTOR: amy__xoINGREDIENTS:One tablespoon margarineTwo tablespoons sugarFour tablespoons grated raw carrotSix tablespoons self-rising flour (or plain flour with one-half teaspoon baking powder added)One tablespoon of water

PREPARATION:- Cream the margarine 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 minutes.

BAKE WHILE YOU SLEEP COOKIES | CONTRIBUTOR: joeyhINGREDIENTS:Two egg whitesDash of saltThree-fourths cup sugarOne teaspoon vanillaThis 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 One cup of chopped nutsOr whatever you like. Keep the cups as your measurement.

PREPARATION:- 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.- 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.

ARLO'S CHOCOLATE CHIP COOKIES | CONTRIBUTOR: lrparksINGREDIENTS:

Two cups oatmealOne and three-fourths cups flour

One teaspoon baking sodaOne-half teaspoon salt

One-half cup butter, softenedOne cup brown sugarOne-half cup sugar

Two eggsOne teaspoon vanilla

One cup chopped walnutsTwo cups chocolate chips (a twelve ounce bag)

PREPARATION:- Preheat oven to 375°F.

- Finely grind oats in processor. Add flour, baking soda and salt and blend five 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.

HAMBURGER COOKIES | CONTRIBUTOR: autumn roseINGREDIENTS:One cup oatmealOne cup flourOne-half cup brown sugarOne-half cup butterOne-fourth cup milkOne-half teaspoon baking soda

PREPARATION:- Combine first four 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 350ºF until light brown. Watch carefully.

FILLING INGREDIENTS/PREPARATION:One-half cup datesOne-half cup raisinsThree-fourths cup water- Boil until soft and spreadable. Place between two cookies. (Raisins can be ground)

LEMON WHIPPER SNAPPERS | CONTRIBUTOR: VanyahirilINGREDIENTS:

One package lemon cake mixTwo cups Cool Whip

One large beaten eggOne-half cup powdered sugar (in separate bowl)

PREPARATION:- Preheat oven to 350ºF.

- 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 sheet for two minutes, and remove to wire rack.

DEAD EASY MERINGUES | CONTRIBUTOR: explosionedINGREDIENTS:Four egg whitesTwo and a half cups sugar (superfine is probably best, but any kind is good)

PREPARATION:- Beat eggs until somewhat fluffy.- Add sugar slowly until thick, white, and satiny.- Pipe out onto a greased, sugared pan. I use a Ziploc bag with a pastry tip for this; just a Ziploc bag with a cut corner should work.- Bake in a 200°F (95°C) oven for three hours.You can substitute Splenda for the sugar, but the meringues will not be as tough. They will be goopy when unbaked and very fragile when baked.If you're afraid to pipe out the cookies, I'd say just spoon dollops of the beaten white onto the pan. The piping is really only to get the cookies to look pretty.

BANANA COOKIES | CONTRIBUTOR: NovelistByNightINGREDIENTS:One-half cup unsalted butter, room tempOne cup sugarOne eggOne cup mashed bananasOne teaspoon baking sodaTwo cups flourPinch of saltOne-half teaspoon ground cinnamonOne-half teaspoon ground mace or nutmegOne half teaspoon ground clovesOne cup of pecans (walnuts and/or chocolate chips are fine alternatives)

PREPARATION:- 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.

MOCHA JUMBLES | CONTRIBUTOR: CoffeetailorNote from the contributor; These aren't super fast to make, but if you put them in an airtight container, they last forever, so just make a huge batch at the end of

October.

INGREDIENTS:Two tablespoons shortening

One-half cup sugarOne egg

One tablespoon cold waterOne one-ounce square unsweetened chocolate, melted

One and one-half cups all-purpose flourTwo teaspoons baking powder

One tablespoon instant coffee granules (I uses Folgers, but the recipe doesn't specify)

One-half teaspoon ground cinnamonAdditional sugar

PREPARATION:- Cream the shortening in a large mixing bowl; gradually add one-half cup sugar,

beating well. Add egg and water, beating until well blended. Stir in slightly cooled chocolate.

- Combine flour, baking powder, coffee, and cinnamon in a small mixing bowl. Add to creamed mixture, stirring well. Wrap dough in waxed paper, refrigerate until firm.- Roll dough to one-eighth inch thickness on a lightly floured surface. Cut with a doughnut or round cutter. (I actually just used a little flower cutter, about an inch across, and it was perfect for bite sized cookies.) Sprinkle lightly with

additional sugar. Place two inches apart on greased cookie sheets. Bake at 350° for ten minutes. Remove to wire racks to cool. Store in airtight containers.

MOM'S OATMEAL COOKIES | CONTRIBUTOR: lrparksINGREDIENTS:One-third cup dried apricotsOne-third cup shelled pistachiosThree-fourths cup flourOne-half teaspoon baking sodaOne-fourth teaspoon saltOne-eighth teaspoon cinnamon One-half cup butter, softenedThree-fourths cup brown sugarOne-fourth cup sugarOne-fourth teaspoon vanillaOne eggOne and one-half cup oatmeal (not quick-cooking)One-third cup dried tart cherries

PREPARATION:- Preheat oven to 350°F.- 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 cup of cream over low heat, and then set them on wax paper until the ganache sets.

VEGETABLE COOKIES | CONTRIBUTOR: SRINGREDIENTS:

Two tablespoons of oil400 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 flourTwo large eggs.

PREPARATION:- 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 oven plate at some distance from each other. 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.

GOOEY BUTTER COOKIES | CONTRIBUTOR: VerucaNote from the contributor; 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.

INGREDIENTS:One package (eight ounces) of cream cheeseOne-half cup of butter (softened)One eggOne-fourth teaspoon vanilla extractOne 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)

PREPARATION:- 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!

INSTANT PEANUT BUTTER CHOCOLATE BITE THINGS | CONTRIBUTOR: sikemonkeyINGREDIENTS/PREPARATION:

- First, Get some globs of peanut butter in a bowl. Mix it with some mashed Rice Krispies and flour (how much of both is really up to you; the Krispies are for a crunchy texture and the flour is to help it hold together) until it is sort of

cookie-dough textured, then stick it in either the fridge or the freezer depending on how long you are willing to wait. When the peanut butter stuff is cold and not sticky but still malleable, take your chocolate chips/chocolate coating and melt

it. Take the peanut butter mixture, roll it into balls (you pick the size, I usually go with

about an inch in width), and roll those balls in the chocolate.- Stick the freshly chocolated balls on something (a plate covered in wax paper is

probably good) and stick it in the fridge. The chocolate should be hard within twenty minutes in which case you can eat all of them and promptly hate yourself.

This is not a very specific recipe because I made it myself and a lot of this comes down to personal preference and your level of patience. This is just a basic

outline for how to have delicious peanut butter/chocolate treatage within an hour. You can also mix this up, by putting other stuff in the peanut butter mixture or

maybe using a different coating.

VEGAN COCOA COOKIES | CONTRIBUTOR: vengeful veganINGREDIENTS:Mandatory;One cup flourOne-third cup cocoaOne-half cup dark-brown sugarEquivalent of one egg egg-replacer, or one-half banana, mashedOne-half teaspoon table saltOne-half teaspoon baking sodaOne-half cup canola oilTwo teaspoons vanilla extractTwo tablespoons white sugarOptional;Ground cinnamon

PREPARATION:- Preheat oven to 350ºF. - 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!

DOUBLE CHOCOLATE MINT COOKIES | CONTRIBUTOR: Lora_HexINGREDIENTS:

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 sugarTwo eggs

Two teaspoons vanilla extractTwo cups all-purpose flourTwo-thirds cup cocoa powder

Three-fourths teaspoon baking sodaOne-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.)

PREPARATION:- 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.

CHEZ PANISSE GINGERSNAPS | CONTRIBUTOR: wcmckimINGREDIENTS:Eight ounces (220 grams) salted butterOne and one-fourth cups, plus two tablespoons (280 grams) sugarOne-half teaspoon vanilla extract/pasteTwo small eggs or one and one-half large eggsOne-third cup (114 grams) molassesThree cups (360 grams) all-purpose flourTwo and one-half teaspoons baking sodaTwo and one-half teaspoons cinnamonTwo and one-half teaspoons ground gingerOne-eighth teaspoon ground black pepper

PREPARATION:- 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.

SOFT CHEWY GINGERSNAPS | CONTRIBUTOR: autumn roseINGREDIENTS:Mandatory;

Four cups flourFour teaspoons baking soda

One teaspoon saltTwo teaspoons ginger

Two teaspoons cinnamonone and one-half cups shortening

Two cups brown sugarOne-half cup molasses

Two eggs, beatenOptional;

Sugar

PREPARATION:- 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.

PEANUT BUTTER COOKIES | CONTRIBUTOR: AmayaKatanaINGREDIENTS:One-half cup butterThree-fourths cup peanut butterOne and one-fourth cups firmly packed brown sugarOne eggTwo tablespoons milkThree-fourths teaspoon baking sodaTwo cups flourTwo tablespoons granulated sugar

PREPARATION:- 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.

(ALTERNATIVE, SIMPLIFIED, RECIPE | CONTRIBUTOR: Shark13INGREDIENTS:

One cup peanut butterOne cup sugar

One egg

PREPARATION: - 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!)

BACON, CHOCOLATE AND MACADAMIA COOKIES | CONTRIBUTOR: theravensclawINGREDIENTS: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 sugarFour tablespoons maple syrupOne-half teaspoon vanilla extract or cinnamonOne egg (it has been suggested that using two eggs works best due to cookie dough dryness)Two and one-half cups self raising flourOne-half teaspoon saltOne cup white chocolate chipsOne cup macadamia nuts choppedBacon. I use prediced bacon, but go ahead and dice your own if you want. One small pack is enough, but for extra bacony goodness, you can use up to two cups.

PREPARATION:- Preheat oven to 350ºF/ 180ºC.- Firstly, you want to cook your bacon. Fry in a pan and don't 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.

ICEBOX TEA COOKIES | CONTRIBUTOR: MissNikkiNote from the contributor; Because this is an icebox cookie, this is perfect for

someone who wants a warm, not-TOO-sweet cookie to snack on but doesn't want or need to make a huge batch. I usually just slice off one or two cookies and bake them

while the kettle gets to boiling.

INGREDIENTS:One cup flour

One-fourth cup sugarOne-fourth cup confectioner's sugar

One-fourth teaspoon saltOne-half teaspoon vanilla

One teaspoon waterOne-half cup unsalted butter

One tablespoon tea leaves, finely ground: flavorful teas are best, from fruity herbals to lady greys

PREPARATION:- Pulse all dry ingredients in a food processor (or use a bowl). Add wet

ingredients and pulse or mix until well blended. Scrape out onto a piece of wax paper, form into a log and roll and seal with paper shut around it. Place in

freezer.- Once frozen/chilled, cut off one-fourth or one-third inch thick slices and place on cookie sheet (as many as you'd like to eat). Bake in pre-heated 375°F oven for

twelve minutes or until browned, then enjoy!

SPECULAAS (DUTCH SPICE/WINDMILL COOKIES) | CONTRIBUTOR: WestwoodsINGREDIENTS:Mandatory;One cup brown sugarOne cup sugarOne cup butterTwo eggsThree cups flourOne teaspoon saltOne teaspoon cinnamonOne-fourth teaspoon clovesOne-half teaspoon cardamomOne-half nutmeg or allspiceOne-half teaspoon baking sodaOne teaspoon baking powderOptional;One-half chopped walnutsTwo empty butter boxes

PREPARATION:- Mix together brown sugar, sugar, softened butter and eggs.- Mix flour, salt, cinnamon, cloves, cardamom, nutmeg, baking soda, and baking powder in separate 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 eight minutes or until golden. I suggest making them in October and slicing a few off whenever you want during November.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES | CONTRIBUTOR: DMColeINGREDIENTS:Two and one-half cups whole-wheat pastry flour (substituting whole wheat for all-purpose flour works, but the texture isn't as nice; white flour yields a much softer cookie that tends to fall apart)Two tablespoons freshly ground espresso (any finely ground dark roast coffee works fine)Three-fourths teaspoon baking sodaThree-fourths teaspoon baking powderThree-fourths teaspoon saltOne-half cup cocoa powder (Scharffen Berger or Dagoba preferred), not dutchedOne cup unsalted butter, room temperature (soft to the touch)One and one-half cups sugarOne-half cup dark brown sugarTwo large eggsThree teaspoons vanilla extractThree-fourths cup semi-sweet chocolate chipsEight ounces chocolate covered espresso beans

PREPARATION:- Preheat your oven to 375 degrees. In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.- In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugars - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.- Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.Drop the cookies onto baking sheets: I like to make these cookies medium in size. (They are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. - Place the cookies in the oven: Bake at 375ºF for about ten minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

PESOCHNOE KOLTSO | CONTRIBUTOR: DM INGREDIENTS:Two eggsTwo and one-half cup flourOne cup margarine. The recipe calls for two, but it tasted good with just one; the only issue I had was some of the dry ingredients didn't quite want to mix. Three-fourths cup sugarThe tip of a teaspoon's worth of soda; I used Diet Pepsi, but I honestly don't see what difference it made. Half teaspoon of vinegarHalf teaspoon of vanillaNow, the recipe also called for chopped, roasted peanuts; but I didn't use them for two reasons: we had none in the house, and my mother is highly allergic. I honestly don't think I could picture them on, but go ahead and try anyway.

PREPARATION:- Preheat oven to 400ºF.- Combine all ingredients and mix. When it's mixed enough, form into little balls and place on a greased pan. - Do five minute word war. This is about the time they will be done. These do not flatten out, I assume because of the lack of baking soda. So you must pay very close attention to make sure they do not burn on the bottom (although if they do, they still taste pretty good).- Pull out when the cookie turns a light cream colour.

other dessertsROMMEGROT | CONTRIBUTOR: ShonaINGREDIENTS:One quart thick creamOne and one-fourth cups flourTwo cups milkOne cup sugarOne teaspoon ground cinnamon

PREPARATION:- Pour cream into a heavy saucepan and heat until it starts to boil. Sift in three-fourths cup of the flour and whip with a wire whisk.- Keep beating after the three-fourths 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 one-half 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 two-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.

SNICKERS SALAD | CONTRIBUTOR: NovelistByNightINGREDIENTS:

One bag mini-size Snicker barsOne container Cool Whip

Two to three medium size Granny Smith apples

PREPARATION:- 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 and candy bars together and serve immediately. If there are

leftovers, keep them chilled. :)

FROZEN YOGURT GRAPES | CONTRIBUTOR: burkumINGREDIENTS:A normal bag of seedless grapesOne to two regular small tubs of the yogurt of your choice (vanilla and strawberry work great!)

PREPARATION:- 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! :)

TRUFFLES FOR HALF THE COST AND WITH HALF THE HASSLE | CONTRIBUTOR: DM INGREDIENTS:Two and one-half packages (twenty squares) of semi-sweet baking chocolate, or two bags of semi-sweet chocolate chipsOne package of cream cheese, softened

PREPARATION:- Melt eight of the chocolate squares, or one bag of the chocolate chips, depending on your choice. The best method we learned is to have a large pot with water and a smaller pot on top. Fill the larger one with water and set it on the stove and set it to high to boil, then use the boiling water and heat from it to melt the chocolate. Or you can put it in the microwave. I guess that works too.- Beat cream cheese with with electric mixer on medium speed until creamy. Add melted chocolate and mix well. Cover, and refrigerate at least one hour, or until firm. So go do some word wars and come back later.- Come back and cover a baking sheet with waxed paper. Shape chocolate mixture into thirty-six balls, using about two teaspoons 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. Dip truffles in chocolate, one at a time. Return to baking sheet and refrigerate until chocolate is firm.Store covered in refrigerator.Makes about thirty. They're utterly amazing.

CHERRY WHIFF | CONTRIBUTOR: JenxINGREDIENTS:

One can flaky biscuit doughOne can canned cherries (I guess this is the cherry pie filling, but it was juicy,

not thick...)One-fourth cup flour

Three-fourths cup sugarButter

PREPARATION:- 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 twelve minutes or so.Kind of like the bastard lovechild of cherry cobbler and cherry pie.

QUICK EASY SNACK | CONTRIBUTOR: sknealINGREDIENTS:One container frosting (any flavor)One package graham crackers (or animal crackers)

PREPARATION:- 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 | CONTRIBUTOR: lrparksINGREDIENTS:One and one-fourth cup butterThree-fourth cup sugarThree-fourth cup brown sugarOne-third cup waterOne tablespoon molassesOne-half teaspoon saltOne-fourth teaspoon allspiceTwo cups chopped nuts (no peanuts)One cup chocolate chips

PREPARATION:- 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.

EASY MICROWAVED CHOCOLATE FUDGE | CONTRIBUTOR: rayelynneleeINGREDIENTS:

One cup condensed milkOne twelve ounce bag semi-sweet chocolate chips

One teaspoon vanillaIf you want to make it Rocky Road fudge just mix in one cup of mini marshmallows

and one-half cup chopped nuts (I use walnuts) when you mix in the vanilla.

PREPARATION:- 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 it's 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, but I think they'd be fine in anything contained. I think they'd be fine out of the fridge, it

just is still rather warm here in November so I like them chilled.

WHIPPED CREAM CREATION | CONTRIBUTOR: Sam JamINGREDIENTS/PREPARATION:Tub of whipped creamSome cut up applesCut up snicker bars- The amount depends on you! I think the nuts from the snicker bars and the apples taste like a caramel apple. It's tasty and quick.

WARM APPLE SLICES | CONTRIBUTOR: EmpreyeanEvensongINGREDIENTS:One appleOne teaspoon butterOne-half teaspoon maple syrup or sugarOne-fourth teaspoon cinnamon

PREPARATION:- 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.

ORANGE-RASPBERRY-CHOCOLATE GOODNESS | CONTRIBUTOR: AmaraReyiINGREDIENTS:

Orange sherbetFrozen raspberries

Chocolate syrup

PREPARATION:- 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.

LEMON GINGERSNAP PUDDING | CONTRIBUTOR: StravosINGREDIENTS:One large container of plain yogurtOne good sized bag of ginger snap cookiesOne tub lemonade Crystal Lite

PREPARATION:- 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.

STUFFED DATES | CONTRIBUTOR: joeyhINGREDIENTS:

One package pitted dried datesPeanut butter

Confectioner's sugar

PREPARATION:- 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.

CHEAP AND EASY (FAKE) PEACH COBBLER | CONTRIBUTOR: verticalchaosINGREDIENTS:Two sixteen ounce cans of sliced peaches (DO NOT DRAIN)One box yellow cake mixOne stick butter/margarine

PREPARATION:- 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.

FRUIT CANAPES | CONTRIBUTOR: dead bootsINGREDIENTS:

Bread (I like using baguettes)Ricotta cheese

Fruit (I normally use raspberries or mangoes)Honey

PREPARATION:- Cut the bread into small slices and put some ricotta cheese on top. Place the

fruit 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.

CHOCOLATE DANGO MOCHI | CONTRIBUTOR: Hatching PhoenixINGREDIENTS: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 powderTwo teaspoons granulated sugarOne-half cup waterSix inch bamboo skewers

PREPARATION:- 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.

COTTAGE CHEESE CONES | CONTRIBUTOR: ArtemisINGREDIENTS:Cottage cheeseSoft (ice cream) cones

PREPARATION:- Scoop the cottage cheese into the soft (ice cream) cones, and enjoy! =DIt 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

CHOCOLATE CHIP PUMPKIN MUFFINS | CONTRIBUTOR: simplywritingINGREDIENTS:Mandatory;

One and one-half cups all-purpose flourOne-half cup sugar

Two teaspoons baking powderOne-half teaspoon cinnamon

One-half teaspoon saltOne cup milk

One-half cup canned pumpkinOne-fourth stick butter, melted.

One medium sized eggSix ounces semisweet chocolate chips

Optional;One-fourth cup nuts, finely chopped

PREPARATION:- 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.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!

RICE PUDDING BANANA PARFAIT | CONTRIBUTOR: phoenix.spiceINGREDIENTS/PREPARATION:- Boil: Three-fourths cup riceOne and one-half cups water- Reduce heat to simmer and let sit fifteen-ish minutes- Mix in:Four cups milkOne-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 extractOne-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

BREAD PUDDING | CONTRIBUTOR: Danica5INGREDIENTS:

One cup bread and various pastries, cut upOne cup milk

One eggOne tablespoon sugar

One half teaspoon vanilla extractOne teaspoon salt

PREPARATION: - 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 one hour or overnight in fridge. Then bake at 350°F for about one hour

or until knife inserted into middle comes out clean.

HOMEMADE APPLESAUCE | CONTRIBUTOR: DMINGREDIENTS:Eight to ten apples, peeled, cored and slicedLiberal amounts of cinnamon (from the shaker works, but it's great off the stick -- it's a lot fresher!)One cup waterA little bit of granulated sugar

PREPARATION:- Toss everything into a big pot. Then bring to a boil, and turn on low and let simmer until soft.You may have to experiment a little because I'm not exact on the measurements, but it doesn't matter. It's so good.

MUDDIE BUDDIES | CONTRIBUTOR: DeltreeINGREDIENTS:Nine cups Chex cerealSix ounces semisweet chocolate chipsOne-half cup peanut butterOne-fourth cup butterOne teaspoon vanillaone and one-half cup powdered sugar

PREPARATION:- 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.

GUAVA CUPS | CONTRIBUTOR: YaminoGeemuINGREDIENTS:

Guavas. As many as you like.Sugar

Cream cheese

PREPARATION:- 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 spoonful 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.)

PINK COTTAGE CHEESE | CONTRIBUTOR: Lady_Indis_Dress INGREDIENTS:One small box cherry JelloSixteen ounces of cottage cheeseOne can crushed pineapple, drainedEight ounces Cool WhipThis also works well with other Jello flavors; I like it with lime.

PREPARATION:- Mix all together. Put in the fridge for a few hours. Enjoy.

APPLE POCKETS | CONTRIBUTOR: ShakespeareFreak714INGREDIENTS:Three sweet apples -- peeled, cored and thinly slicedTwo tablespoons sugarTwo tablespoons flourPinch of saltOne teaspoon apple pie spiceOne tablespoon vanilla extractOne (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)MilkOne egg, beaten

PREPARATION:- Preheat oven to 375ºF. 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.

PEANUT BUTTER S'MORES BARS | CONTRIBUTOR: Creativemess1995INGREDIENTS:

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 butterOne-half cup semi-sweet chocolate chips

One can (fourteen ounces) sweetened condensed milkThree cups Jet-Puffed Miniature Marshmallows Make It

PREPARATION:- 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.

BANANA BOAT | CONTRIBUTOR: sas_essayINGREDIENTS:One bananaA handful of chocolate chipsAs many marshmallows as you want (Jet Puffed or mini)

PREPARATION:- 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)

EASIEST CHEESECAKE EVER | CONTRIBUTOR: scribblegrlINGREDIENTS:

Two (eight ounces) packages cream cheeseOne cup sugar

Three eggsTwo teaspoons vanilla

PREPARATION:- 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!

I've heard this can also be done in a microwave but have never tried it myself. Cheesecake in a mug?

(ALTERNATIVE CHEESECAKE RECIPE | CONTRIBUTOR: caradrakeINGREDIENTS:One graham cracker pie crustOne package of cream cheese, softenedOne package of whipped cream, thawedOne-third cup confectioners sugar

PREPARATION:- Blend together cream cheese and sugar. Spoon in whipped cream and carefully fold the mixture together. Put filling into pie crust and allow to refrigerate for two or more hours.Can be served with fruit topping.)

THOSE CHOCOLATE HAZELNUT CRESCENT ROLL THINGS | CONTRIBUTOR: BirdWhispererINGREDIENTS: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. You could probably substitute it with other kinds of chocolate spreads if you had to, like chocolate peanut butter or something.

PREPARATION:- 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.Note from the editor; Since this recipe's inclusion into the cookbook, Nutella is much more popular. You should have no issue finding it; but if you do, World Market or Whole Foods may be the way to go.

MARS BAR SLICE | CONTRIBUTOR: mothgirlINGREDIENTS:

Three Mars Bars (around six grams each) (For you poor, poor souls over in America who don't have Mars Bars, substitute Milky Way bars)

Three cups of rice bubbles (Rice Krispies)Ninety grams of butter

PREPARATION:- Roughly chop butter and your chocolate bars and melt together in a big pot. Once they are melted, add your rice bubbles, and stir until evenly mixed. Put mixture

into a buttered tin (around 20cm by 20cm, but it depends on the amount of mixture) and let it set in the fridge.

You can add other things to this fantastic recipe; desiccated coconut is a good one. You can also melt a little butter and chocolate in a saucepan (make sure to be

melting it over hot water, not a flame, as with all chocolate-melting) and pour that over as an icing.

BUTTERFINGER ICE CREAM | CONTRIBUTOR: Lady_Indis_DressINGREDIENTS:A bowl of softened vanilla ice cream of your choiceFun size Butterfinger candy bars

PREPARATION:- Crush two candy bars in their wrappers. This can be done with a hammer or rolling pin. - Carefully open the wrappers over the bowl of ice cream and pour the contents onto the ice cream.- Scrape any chocolate remaining on the wrappers into the bowl.- Mix well. - Eat.

MOM'S SUPER-EASY PEANUT BUTTER FUDGE | CONTRIBUTOR: Strawberry.SuiteINGREDIENTS:

Three and three-fourths cup icing sugarOne-half cup cocoa

One-half cup peanut butterOne teaspoon vanilla

One cup melted butter or margarine

PREPARATION:- Just dump everything in a big bowl together. The melted butter makes the peanut

butter really easy to stir.- Once it's all goopy, just dump it into a convenient container (8x8 fits nicely)

and pop it in the fridge and try to let it cool.My mom would sometimes modify the basic recipe to make vanilla, mint or plain

chocolate fudge (just take out the peanut butter and/or replace the vanilla with a different flavoured extract; adjust the sugar if you need to fix the texture). And

of course nobody will complain if you throw chocolate chips or mini M&Ms or something into it.

This is my favourite recipe for licking the bowl!

SAND | CONTRIBUTOR: ladybardINGREDIENTS:Package of vanilla instant puddingMilk (as per directions on package)Nilla Wafers (or other vanilla cookies)

PREPARATION:- Make up the instant pudding. You can put it into individual serving containers or into a larger container and let people get their own.- Put the vanilla cookies into a large freezer bag. Now put that freezer bag inside another freezer bag (they sometimes have the tendency to break). Now get something heavy (a rolling pin, a wooden mallet, the flat side of a meat tenderizing mallet) and use it to break up the cookies. You want cookie crumbs here.- Put the cookie crumbs on top of the vanilla pudding. (Can also be used to make a dessert in a large flat dish, if someone has made a slight spelling error and you're feeling especially punny)There's also a version of this which uses chocolate pudding and chocolate (Oreo) cookies, often called "dirt" or "mud." I'd imagine other cookie/pudding combos could also work well, depending on one's taste.

THE UTTER AND COMPLETE SLACKER'S APPLE CHARLOTTE| CONTRIBUTOR: Steam-pugINGREDIENTS:Slice of bread (preferably white or potato, but whole wheat tastes good too)Butter, lots of butterApplesauceCinnamon

PREPARATION:- Toast bread just enough so butter can melt into it satisfactorily. - Literally drown bread with butter.- Spread applesauce over the top. - Sprinkle on cinnamon.

VEGAN ALMOND MUFFINS | CONTRIBUTOR: Shadows-IncarnatedMUFFIN INGREDIENTS/PREPARATION:One cup flourOne-fourth cup almond flourOne cup soy milk, vanilla or plainThree-fourths cup sugarOne-third cup oilOne teaspoon baking powderOne-fourth teaspoon baking sodaOne-half teaspoon saltOne-half teaspoon cinnamonOne-half teaspoon almond extractOne teaspoon vanilla extract(To make almond flour, grind or blend almonds until at a fine consistency. For the topping, the almonds should be more course.)- Preheat over to 350ºF.- In a large bowl, sift all dry muffin ingredients. In a small bowl, whisk together all of the wet ingredients. Make a well in the middle of the large bowl, and pour in the wet mixture, and mix until smooth.- Grease or line a cupcake/muffin pan and fill until three-fourths full. Mix the topping ingredients, and sprinkle an even layer over each muffin hole.Bake for twenty to twenty-two minutes.

TOPPING INGREDIENTS:- Two tablespoons crushed almonds- Two tablespoons sugar- One tablespoon cinnamon

NO-BAKE PUMPKIN CHEESECAKE | CONTRIBUTOR: KristynMarieINGREDIENTS:One can (fifteen ounces) pumpkinOne bar (eight ounces) cream cheese, softenedOne-half cup. sugarOne-half teaspoon pumpkin pie spiceOne and one-half cups Cool WhipOne graham cracker crust

PREPARATION:- 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. Sugar always helps me keep the brain working during NaNoWriMo! Enjoy!

TRIPLE-CHOCOLATE ESPRESSO BROWNIES | CONTRIBUTOR: DMColeINGREDIENTS:

Five ounces bittersweet chocolate, coarsely choppedTwo ounces unsweetened chocolate , coarsely chopped

One stick of butter, quarteredThree tablespoons cocoa powder

One and one-half tablespoon instant espresso powderThree large eggs

One and one-fourth cup granulated sugarTwo teaspoons vanilla extract

One-half teaspoon saltOne cup unbleached all-purpose flour

PREPARATION:- Heat oven to 350ºF. Spray eight inch square baking pan with nonstick vegetable

cooking spray, or grease and "flour" using cocoa powder instead of flour.- In medium heatproof bowl set over a pan of almost-simmering water, melt

chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso until smooth. Set aside to cool slightly.

- Whisk together eggs, sugar, vanilla, and salt in medium bowl just until combined. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon

until just combined. Pour mixture into prepared pan, spread evenly. Bake until slightly puffed, thirty-five to forty minutes. Cool on wire rack about two hours, then remove brownies from pan. Brownies can be wrapped in plastic and refrigerated

up to five days.

PIONEER WOMAN'S INCREDIBLE APPLE DUMPLINGS | CONTRIBUTOR: BirdWhispererINGREDIENTS:Two granny smith apples (any kind of apple works really)Two cans crescent rollsTwo sticks butterOne and one-half cups sugarOne teaspoons vanillaCinnamonOne can of Mountain Dew

PREPARATION:- 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.

DELICIOUS FANCY BARS | CONTRIBUTOR: SimplyWritingINGREDIENTS:

Four cups graham crackers, crushedOne cup butter, melted

One-third cup sugarOne 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, choppedTwo cups sweetened condensed milk

PREPARATION:- 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.

FRUIT AND NUT BARK | CONTRIBUTOR: lrparksINGREDIENTS:Twelve ounces bittersweet chocolate chips (two cups)Two-thirds cup mixed toasted nutsTwo-thirds cup mixed dried fruit Six quarter-size rounds crystallized ginger, thinly slicedOne-eighth teaspoon kosher salt

PREPARATION:- 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, mangoes, pineapple, etc., cut this fruit into bite sized pieces.

CHEESECAKE TOAST | CONTRIBUTOR: wherethethymeblowsINGREDIENTS:

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

PREPARATION:- 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.

PANNA COTTA, STRAWBERRIES AND BALSAMIC VINEGAR | CONTRIBUTOR: DybaelPANNA COTTA INGREDIENTS/PREPARATION:Two tablespoons waterOne and one-fourth teaspoon unflavored gelatinTwo cups whipping creamOne and one-fourth cup plain goat's milk or whole-milk yogurtOne teaspoon vanilla extractOne-half cup sugar- Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about fifteen minutes.- Whisk one cup of cream, yogurt, and vanilla in large bowl to blend. Heat remaining cup of cream and sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six three-fourth cup ramekins, using about one-half cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

STRAWBERRY INGREDIENTS/PREPARATION:Two one pint baskets strawberries, hulled, thinly slicedThree tablespoons balsamic vinegarOne tablespoon sugarOne-half teaspoon freshly ground black pepper

- Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand thirty minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

CHOCOLATE SIN | CONTRIBUTOR: AleusaeINGREDIENTS:Mandatory;

One sixteen ounce chocolate pound cake, cut into one-fourth inch slicesTwo packages (four serving size) instant chocolate pudding and pie filling

Three cups milkOne twelve ounce container frozen whipped topping, thawed and divided

One and one-fourth cups coarsely chopped chocolate sandwich cookies, dividedOptional;

One cup chopped walnuts, divided

PREPARATION:- Layer half of the pound cake slices in a nine by thirteen glass baking dish.

- In a large bowl combine the chocolate pudding mix and milk, and blend with a wire whisk until thickened. Fold in half of the whipped topping.

- Spread half of the pudding mixture over the pound cake slices and sprinkle with one-half cup nuts and one-half cup cookie crumbs.

- Repeat the layers then top with the remaining whipped topping and the remaining one-fourth cup cookie crumbs.

- Cover and chill for two hours before serving.

PUMPKIN BUTTER | CONTRIBUTOR: HooraySayTheRosesINGREDIENTS:One can of pumpkin pureeThree-fourths cup of apple cider (you can use apple juice, but it's not really the same)One and one-half cap of sugarTwo teaspoons of ginger (please keep in mind that dried ginger is stronger than fresh ginger, I usually just go by taste)Two teaspoons of cinnamon (you can go crazy with the cinnamon if you want, I do)One teaspoon of nutmegOne-half teaspoons of cloves

PREPARATION:- Dump all the ingredients in a pot. - Bring to a boil. Reduce to a simmer. Cook for thirty minutes or until it thickens, stirring often.- If you can drag the spoon through the mixture and the trail doesn't close immediately, you're done. Let it cool to room temperature to refrigerate, or immediately freeze. It will last for a month in the fridge. What a coincidence!

NUTELLA MOUSSE | CONTRIBUTOR: quietly-making-noiseINGREDIENTS:

220 grams Nutella (an entire small jar)Fifty grams creme fraiche (slightly sour cream with high butterfat content)

Fifty-five grams butterTwo tablespoons-ish sugar

The whites of six eggsThe yolks of four eggs

PREPARATION:- Whip the yolks with the sugar until it goes light and moussey (electric mixers

make this a breeze, but it's possible with a whisk. I managed it once with a table fork, but I wouldn't recommend it...)

- Melt the butter and Nutella in a bowl balanced over a pan of boiling water.- Mix the yolks with the Nutella mix, adding the creme fraiche. Bubbles should be

starting to rise...- Whip the whites until they turn into snow (nice and thick and solid-looking).

- Gently incorporate the whites into the mixture with a spatula.Either pour this gorgeous-smelling goo into small ramekins or pots, or leave it in

the bowl, and refrigerate for AT LEAST 3 hours. Et voila. Bon appétit!

TIGER FUDGE | CONTRIBUTOR: CherryCokeNote from the contributor; A note about heating: I like stovetop just because I dislike microwaves, but microwaving is not only NaNo friendly but works just as well!

INGREDIENTS:One cup milk chocolate chipsOne cup peanut butterOne cup white chocolate chips

PREPARATION:- Melt white chocolate chips and stir in peanut butter until it is smooth. Pour into a greased dish. - Then melt the milk chocolate chips and pour over the peanut butter and white chocolate mixture.- Take a butter knife and swirl in the milk chocolate to marble it. Don't do it so much that it mixes!- Chill in fridge, OR if it's cold enough outside, wrap in foil and leave on your porch, because it takes half the time! (That's what we do when it snows.)I dislike white chocolate and I love this. Plus I've found that a square makes a nice chapter reward.

regarding editing!If at any time you feel that a(n), or your, recipe has been improperly edited, you would like to change something, or would like your recipe removed from the Cookbook, send a NaNoMail to DM with information on what you wish to be changed. It will be changed in the next edition.