<font size=3><b>Leftover* Mashed Potato Salad</b></font><br /> <br /> A make-it-how-you-want-it-depending-on-what-you-have recipe. Best to make this at least a couple hours before dinner so it has extra time to chill!<br /> <br /> <b>Ingredients</b><br /> • Mashed potatoes (must be <i>cold!</i>)<br /> • Miracle whip (salad dressing) <i>or</i> mayonnaise, if you really don't like salad dressing, or really prefer mayo.<br /> • Whatever the heck else you want!<br /> <font size=1>Some things that are commonly included are:<br /> - diced onions<br /> - chives/green onions<br /> - diced tomatoes<br /> - shredded lettuce<br /> - celery<br /> - any other leftover vegetables that happen be kicking around in the fridge (corn, green beans, cooked carrots, etc.)</font><br /> <br /> <b>Directions</b><br /> • Get a big ol' bowl. Big enough to hold everything, and then some.<br /> • Dump potatoes in that bowl.<br /> • Mix in your miracle whip/mayo -- just keep globbing it in there until it tastes good. Besides being delicious, it also adds back a lot of the moisture that leftover mashed potatoes tend to lose.<br /> • Toss in everything else and stir it all up until it looks like a delicious colourful mess.<br /> • Toss back into the fridge and let it all chill for a while before dinner.<br /> <br /> <br /> *<font size=1>You <i>could</i> make mashed potatoes specifically for this, BUT: <i>they gotta be <u>cold</u></i>, so you'd have to chill them for some time after making them.</font>

Recipe time! Most of these are adapted from books or taken from other people but a few are just my own!<br /> <br /> <br /> ------------------------------------<br /> YUMAR COOKIES<br /> These are very delicious, soft, squishy cookies that can be any flavor combination you can dream up. Sure to be a family favorite!<br /> <br /> Ingredients:<br /> 1 (18 oz or so) box of cake mix, flavour of your choice<br /> 4 boxes of instant pudding mix (1 oz each, or 2 boxes of 2 oz.), again, flavour of your choice. Sugar-free mixes can be found for those watching their calorie intake<br /> 1 cup of sour cream, regular or fat free<br /> 2 eggs, or 1/2 cup egg substitute<br /> (optional) chocolate chips, nuts, dried fruit, or chips of any sort that you feel like adding into the mix<br /> <br /> Preheat your oven to 350, then dump the dry mixes, then the sour cream and eggs/egg substitute, and your chips/whatevers of choice into a large bowl, and stir it up until everything's mixed together. The batter will be VERY, VERY STICKY. Keep your hands damp with a little water so you don't end up with cookie-batter-mittens. Shape the dough into little (1" or so) balls and drop onto a cookie sheet. Bake for 10 - 15 minutes, let cool, and enjoy!<br /> <br /> ----------------------------<br /> PARMESAN CHICKEN<br /> This is my specialty dish! Warning: because of the paprika in the mix, these will BLACKEN as they are cooked. That doesn't mean they are burned! You want the pieces to be dark brown or black on each side before you pull them out.<br /> <br /> Ingredients (serves 5 - 7):<br /> 3 lbs boneless, skinless chicken breast<br /> 5 or 6 large eggs<br /> hot sauce (leave this out if you don't like spicy food)<br /> Premade breadcrumbs (buy cans of this at the store - homemade breadcrumbs will not be small enough pieces!)<br /> Vegetable oil (i like canola - don't use olive oil, it has too low a burning point)<br /> <br /> Parmesan mix: grated parmesan cheese (the powdery kind, not the little-shreds kind), paprika, cayenne pepper (if you like spice). black pepper, garlic powder, onion powder. You want it to be MOSTLY cheese, paprika, and pepper - if you use too much onion or garlic powder it will clump up funny. i like to make a shaker full of this and use it for multiple cooking sessions - it keeps pretty much forever if you put it in the fridge.<br /> <br /> Chop your chicken into one-or-two-bite-sized strips. Roll them in the parmesan mix, then dip them in egg mixed with a dash or two of hot sauce, then roll them in the breadcrumbs. Put vegetable oil in a fry pan, a centimeter or two deep, and heat it on medium or medium-high depending on your stovetop. When the oil is hot, fry the chicken, flipping it once, browning it on both sides. If you're making a lot of this you'll probably want to preheat your oven to 200 degrees and put the chicken in there to keep warm as it's done, doing multiple shifts in the pan. Don't crowd the pan! You will probably have to add more oil to keep the volume up - that's fine. This goes great with rice, pasta or veggies!<br /> <br /> --------------------------------------------<br /> MUSHROOM GRAVY<br /> My family loves this, and it's easy to make a lot to feed a lot of people. Serve over rice, pasta, or biscuits.<br /> <br /> Ingredients:<br /> 2 cans cream of mushroom soup (the thick concentrate kind)<br /> 1 - 2 lbs ground beef or venison or turkey<br /> Milk<br /> Black pepper<br /> White pepper (i like this, but it's not needed)<br /> Paprika<br /> Sriracha hot sauce (aka 'roostersauce') if you like it spicy<br /> Salt<br /> <br /> Brown the ground meat, breaking it up into as small of pieces as you can. Season it while it cooks with salt, lots of black pepper and paprika (this will turn the meat red, so make sure you can still tell when it's fully cooked). Once the meat is cooked through, add in the cans of soup, and then two cans full of milk. Stir til it's mixed thoroughly. If you like, add Sriracha sauce. Cook until fully heated, then serve.<br /> <br /> <br /> More recipes as i think of them!

I have it written down right here, Im not sure if she got it out of a cookbook or not, but this was my grandmothers Recipe. Anywho, word for word what I have written down;<br /> <br /> Peppermint White Chocolate Chip Cookies<br /> <br /> White chocolate chip cookies with festive peppermint candy.<br /> <br /> Servings: makes 12+ cookies<br /> <br /> Prep Time: 10 minutes<br /> Chill Time: 60 minutes<br /> Cook Time: 10 minutes<br /> Total Time: 1 hour 20 minutes<br /> <br /> Ingredients<br /> 1/2 cup butter (only real butter, not low fat), room temperature<br /> 1/2 cup brown sugar, packed<br /> 1/2 cup white sugar<br /> 1 egg<br /> 1 teaspoon vanilla extract<br /> 1 1/2 cup all purpose flour, sifted<br /> 1 teaspoon baking soda<br /> 1/4 teaspoon salt<br /> 1 cup white chocolate chips<br /> 1/2 cup peppermint candy cane, crushed<br /> <br /> Directions<br /> 1.Mix the butter and sugars in a bowl.<br /> 2.Beat in the egg and vanilla extract.<br /> 3.Mix the flour, baking soda and salt in another bowl.<br /> 4.Mix the dry ingredients into the wet until they are just incorporated.<br /> 5.Mix in the chocolate and the peppermint candy cane.<br /> 6.Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one table spoon at a time rolled up into balls.<br /> 7.Bake in a 350F preheated oven until just lightly golden brown around the edges, about 8-10 minutes.<br /> <br /> Side note, these are fairly thick cookies xD<br /> <br /> Edit; She also has this recipe written down, though im not sure what you call it. :P I just asked her for a couple of recipes and these two cookie recipes are what I got. I guess she forgot to put a label on them, but my bf loves these. Taking a guess here, its some sort of Shortbread.<br /> <br /> Servings: makes 18-36 cookies<br /> <br /> Prep Time: 10 minutes<br /> Cook Time: 10 minutes<br /> Total Time: 20 minutes<br /> <br /> Ingredients<br /> 1 cup (2 sticks) butter, room temperature<br /> 1/2 cup powdered sugar<br /> 1 1/2 cups flour<br /> 1/2 cup cornstarch<br /> 1/4 teaspoon fleur de sel or coarse grained salt<br /> 1/2 cup dark chocolate, cut into small pieces<br /> <br /> Directions<br /> 1.Cream the butter and sugar.<br /> 2.Mix in the flour, cornstarch and salt.<br /> 3.Mix the dry ingredients into the wet ingredients followed by the chocolate.<br /> 4.Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.<br /> 5.Place the baking sheet in the fridge and chill for at least 30 minutes.<br /> 6.Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. <br /> <br /> Side note; The shortbread will still be rather soft when it is done but it with crisp up as it cools.

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<b><u>Warm Chocolate Melting Cake (Molten Lava Cake)</u></b><br /> <br /> Yields 4 servings<br /> <br /> <b>Ingredients:</b><br /> <br /> - 6 oz. Dark Chocolate (chocolate chips)<br /> - 6 oz. Butter<br /> - 4 eggs<br /> - 6 oz. Sugar<br /> - 2 oz. Flour<br /> <br /> <b>Directions:</b><br /> <br /> - Melt chocolate and butter<br /> - Mix eggs and sugar. Whisk for a few minutes.<br /> - Add egg mix to melted chocolate and mix.<br /> - Pour mix in a greased mold <a href="http://misaramirez.com/wp-content/uploads/2009/11/molten-cake.jpg">Example</a><br /> - Bake directly in the over at 390 degrees Fahrenheit for 14 minutes.<br /> <br /> Note: Make sure the eggs are at room temperature and the chocolate is warm enough while making the mixture.<br /> <br /> Best if served with ice cream or fruit garnish.<br />

<br /> <br /> <b><u>My mom's Cheesy Pineapple Casserole</u></b><br /> <br /> <br /> 20 oz can of pineapple chunks - ((last time we had no chunks, only crushed pineapple, and it was AMAZING! Although it was way harder to strain enough XD If you like the recipe, you should keep trying it with different pineapple until you find the one you like best!))<br /> 3 tablespoons of flour<br /> 3 tablespoons of sugar<br /> 3 tablespoons of butter, melted<br /> 1 1/4 cup of shredded Cheddar cheese<br /> 1 1/2 cups of crush Ritz crackers (although I always add more because I like it to be extra crunchy!)<br /> <br /> - You drain the pineapple, keeping 3 tablespoons of the juice. Then you put the pineapple pieces on the bottom of a greased casserole dish. <br /> <br /> - Stir the flour and sugar and sprinkle it over the top of the pineapple<br /> <br /> - Pour the last 3 tablespoons of pineapple juice over the top of the pineapple<br /> <br /> - Sprinkle the cheddar cheese over the top of the pineapple. <br /> <br /> - Pour melted butter over the crushed crackers, mixing together until they're all coated, and then you spread it over the top of the cheese. <br /> <br /> - Bake covered at 350 degrees for 15 minutes, then uncover and bake for another 10 minutes. <br /> <br /> <br /> I have no idea where she got this recipe, but it's absolutely amazing. And if you have leftovers, it reheats nicely - BUT it is also super delicious eaten cold!

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Kanelbullar (12 Rolls)<br /> [Swedish Cinnamon Rolls]<br /> <br /> Dough:<br /> 325g Flour<br /> 60g Butter, Unsalted. Cold and cut into pieces.<br /> 2 tsp Quick Rise Yeast<br /> 1/2 tsp Salt<br /> 1 tsp Cardamom, fresh ground if possible, be generous<br /> 50g Sugar<br /> 150ml Milk, scalded, slightly cooled<br /> Filling and Topping:<br /> 60g butter, Unsalted. Softened.<br /> 60g Sugar<br /> 3+ tsp Cinnamon<br /> Pearl Sugar<br /> <br /> <br /> <br /> <br /> 1 egg, whisked, divided into two parts<br /> <br /> In a bowl, with your hands, incorporate butter and flour completely. Mix in sugar, salt, cardamom, and yeast. Add 1/2 egg and mix again. Slowly work in scalded milk until dough forms. Dump out onto counter. Knead about 5 minutes until uniform. Let rise for an hour in warm place until dough doubles in size, knock down and knead again for a few minutes.<br /> <br /> Roll out dough into a rectangle until .5cm thick. Mix together sugar, softened butter, and cinnamon. Spread across rectangle. Roll up using the long side, slice into 12 slices. Put each slice into a cupcake holder to prevent sticking. Let rise for another hour.<br /> <br /> Mix second half of egg with 2 Tbsp water, glaze buns with mixture. Sprinkle with pearl sugar. Bake 8-10 minutes in about a 400F oven. (210C)<br />

<b>La Bete Noire</b><br /> <br /> Cake:<br /> 1 cup water<br /> 3/4 cup sugar<br /> <br /> 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced<br /> 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br /> 6 large eggs<br /> <br /> Ganache:<br /> 1 cup heavy whipping cream<br /> 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped<br /> <br /> <br /> <br /> For cake:<br /> Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.<br /> Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.<br /> Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.<br /> <br /> For ganache:<br /> Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.<br /> Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

I couldnt agree more.

Yup you can do that too, I just do it the other way cause huge, raw, sweet potatoes are a pain to skin an chop

A note on Clay's: I peeled them up and chopped them into slices raw, then boiled them and it worked great.

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