This is an awesome recipe I found on another site. I've made it lots of times and I find it delicious.<br /> <br /> <b><u>Pumpkin Bread</u><br /> <br /> Ingredients</b><br /> - 1 (15oz) can pumpkin puree<br /> - 4 eggs<br /> - 1 cup vegetable oil<br /> - 2/3 cup water<br /> - 3 cups (603g / 21.3oz) white sugar<br /> - 3 1/2 cups (448g / 15.75oz) all-purpose flour<br /> - 2 teaspoons baking soda<br /> - 1 1/2 teaspoons salt<br /> - 1 teaspoon ground cinnamon<br /> - 1 teaspoon ground nutmeg<br /> - 1/2 teaspoon ground cloves<br /> - 1/4 teaspoon ground ginger<br /> <br /> <b>Directions</b><br /> - Preheat oven to 350 degrees F (175 degrees C).<br /> - Grease and flour three 7x3 inch loaf pans.<br /> - In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.<br /> - In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. <br /> - Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.<br /> - Bake for about 50 minutes in the preheated oven. <br /> - Loaves are done when toothpick inserted in center comes out clean.<br /> <br /> If the center doesn't come out like bread, chances are your oven isn't calibrated correctly. Just lower the temperature by about 20-ish degrees, "tent" some foil over it and leave it in there for about 10 minutes or until the inside firms up.<br />

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Apple/Rhubarb Crisp/Crunch<br /> <br /> There's no real definite name to this but it remains a favorite in my extended family. You need to make this with Rhubarb or Really Tart Apples. Sweet ones means you need to cut the sugar by a quarter cup, if not a half, unless you're into really sweet things. Note that I usually double this recipe and put it in a 9x13 pan. <br /> <br /> <br /> Sauce:<br /> 1 c Sugar<br /> 1 c Water<br /> 3 Tbsp Cornstarch<br /> 1 tsp Vanilla<br /> <br /> Mix together, cook until clear.<br /> <br /> Crust:<br /> 3/4 c Flour<br /> 1-3 tsp Cinnamon<br /> 1 c Oatmeal - whole oat kind<br /> 1 c Brown Sugar<br /> 1/2 c Butter, melted<br /> <br /> Mix well, put 3/4s of it into a 8x8 pan, reserve the other 1/4.<br /> <br /> Fill with 4 c diced rhubarb/apples, pour sauce on top. Finish by crumbling your reserved crust on top.<br /> <br /> Bake at 350 for an hour.<br /> <br /> (Really good hot with ice cream.)

<b><u>Coconut Milk Rice Pudding</b></u><br><br><b>Ingredients:</b><br>- 1 1/2 cup cold, cooked rice [354mL/12oz]<br>- 3 cups milk [710mL/24oz]<br>- 1/2 cup coconut milk [125mL/4oz]<br>- 1/3 cup sugar [75mL/2.5oz]<br>- 1/4 tsp salt<br>- 1/2 tsp vanilla or coconut extract [I used vanilla]<br>- Cinnamon<br><br><b>Directions:</b><br>- Cook rice.<br>- When done, let rice cool in fridge until cold.<br>- Bring rice, milk, coconut milk, sugar and salt to a simmer over moderate heat. Stir often.<br>- Simmer until thickened [approx 45 minutes]<br>- Stir in the coconut/vanilla extract and let simmer for one more minute.<br>- Sprinkle in cinnamon and stir into the mixture<br>- The rice pudding can be served warm but I put mine in the fridge and ate it cold.<br>Enjoy!!

I got this recipe online somewhere so I take no credit for it:<br><br><u><b>Easy Chili</b></u><br><br><b>Ingredients</b><br>- 2lbs ground beef<br>- 2 cups chopped onion<br>- 1 cup chopped green bell pepper<br>- 1/4 cup and 1 tablespoon chili powder<br>- 2 cloves garlic, minced<br>- 2 bay leaf<br>- 1 teaspoon ground$@#!*in<br>- 2 tablespoons + 2 teaspoons finely chopped jalapeno peppers<br>- 2 (29 ounce) cans diced tomatoes<br>- 2 (15 ounce) cans tomato sauce<br>- 2 (16 ounce) cans chili beans, undrained<br>- salt and pepper to taste<br><br><b>Directions:</b><br>In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.<br>Add the chili powder, garlic, bay leaf,$@#!*in, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.<br><br>Enjoy!! Great with pop and crackers, lol<br /> <br /> <br />

Oh those sound good Gamzee

<b><u>Hot Chocolate Chai</u></b><br><br><b>Ingredients:</b><br>- 1/2 cup milk<br>- 1/2 cup water<br>- 1 chai tea bag<br>- 1 packet of hot chocolate powder<br><br><b>Directions:</b><br>- Mix water and milk in a cup<br>- Add teabag and mix it up a bit<br>- Microwave for 1 1/2 - 2 mins. WATCH THE CUP because it WILL overflow in a split second if you're not watching.<br>- Take out tea bag, throw away<br>- Mix in packet of hot chocolate powder<br>- Enjoy :)

I did not create this recipe but I loved it so much that I have to share.<br><br><b><u>Honey Barbeque Sauce</b></u><br><b>Ingredients:</b><br>- 1 cup honey<br>- 1/4 cup molasses<br>- 3 tablespoons ketchup<br>- 1/8 teaspoon ground cinnamon<br>- 1/2 teaspoon paprika<br>- 1/8 teaspoon ground ginger<br>- 1 tablespoon seasoned salt<br>- 1 tablespoon meat tenderizer<br>- 1/8 teaspoon ground black pepper<br>- 1/4 teaspoon salt<br>- 1/8 teaspoon dried oregano<br>- 1/4 teaspoon minced garlic<br>- 1/4 cup steak sauce<br>- 2 tablespoons Worcestershire sauce<br>- 1 tablespoon prepared mustard [prepared means BOTTLED mustard, not mustard powder!]<br>- 1 1/2 cups brown sugar<br><br><b>Directions:</b><br>- Mix everything together<br>- Cover and refrigerate until ready to use.<br><br><b>TIPS:</b><br>- This is DELICIOUS on pork ribs. I used the whole bowl of sauce, reapplying as the layers glazed.<br>- If cooking on the barbeque, use the back rack!! If you're brave and want to put them on the grill, <b>PLEASE WATCH THEM CLOSELY</b>. The sugar can drip and the flames WILL climb up them onto your ribs and burn them. This has happened to me while they were on the back rack because I wasn't watching how long the sauce drippings were getting. Have a water bottle ready just in case lol<br />

My own personal creation. <br /> Salmon noodles.<br /> One can of Chicken of the sea salmon.<br /> Three cups of noodles.<br /> BUTTER!! As much as you want!<br /> Garlic powder.<br /> Chicken. (Optional)<br /> <br /> Cook your noodles untill they are squishy,at this th=ime if you choose you should also prepare the chicken.<br /> Butter the noodles with as much butter as you want.<br /> Add the Salmon,put a pinch of garlic powder in the mix if desired.<br /> Add in your chiken if wanted.<br /> Enjoy! You have just made my personal favoright meal of mine!

Frozen Chicken Treats<br /> <br /> Here’s another quick dog treat recipe to get your favorite pooch through another hot summer day:<br /> Ingredients:<br /> <br /> 16 oz. plain yogurt (yep, it can be nonfat!)<br /> 3/4 c. warm water<br /> 1 chicken bouillon cube<br /> <br /> Directions:<br /> <br /> Dissolve the bouillon cube in the warm water. In a blender, combine the water and yogurt. Pour the blended mixture into ice cube trays and freeze.<br /> <br /> Make your dog happy…serve this cool treat right after a walk!<br /> <br /> My doggies fav

<u><b>Chicken Balls</b></u><br><br><b>Ingredients:</b><br>- 500-600g chicken breasts<br>- 1 cup flour<br>- 1 cup cornstarch<br>- 1/2 tbsp baking powder<br>- 1/2 tbsp baking soda<br>- 1/4 tsp salt<br>- Black pepper<br>- 1-2 cups water<br>- Enough oil in a pan to cover the chicken OR a deepfryer. <i>[I used a wok because I could use less oil due to the concave shape and they would have room to float.]</i><br><br><b>Directions:</b><br>- Cut chicken breasts into chunks and steam them.<br><i>[To steam chicken breasts, you can put some water in a pot and put the chicken in a metal strainer sitting on top of the pot. Then, cover the strainer with a pot-cover]</i><br>- When chicken is fully steamed, drop into the batter and cover fully. If the batter isn't thick enough you can add more corn starch. It should be kind of like pancake batter.<br>- Drop chicken into hot oil and turn when necessary until chicken is golden-brown.<br>- Take out, serve with whatever sauce you like. I used Kikkoman Thai Style Chili Sauce.

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