I realize that everyone was hoping for a clever recipe for Red, White, and Blue Cornish Game Hens or something with the ensuing holiday coming (maybe next year) but I've elected to whip up a batch of brownies instead.
Just as a note, this is still very much in the beta phase. Yes, I think it tastes good, but I still have some tweaking to do before it's really ready.
Ingredients:
1 ½ cups oatmeal
1 cup flour (may vary depending on altitude)
1 teaspoon baking powder
3 tablespoons cocoa powder
1 cup sugar
½ cup brown sugar
2 teaspoons salt
3 tablespoons vegetable oil
2 eggs
Preparation:
Preheat oven to 350°F. Mix all dry ingredients then stir in wet ingredients until mixture is well mixed. Mixture should be thick. Put into an 8x8 baking pan and tamp it down. Put in preheated oven for 20-25 minutes. Let cool and serve.
Thursday, July 3, 2008
Thursday, June 26, 2008
Homemade Oreos
This is not my recipe, but I love it. They're lots of fun to make and . . . well eat. Oh, and easy too. Feel free to half the recipe, it makes a lot.
Cookies:
2 pks Devil's Food Cake mix
4 eggs
1 ½ cups shortening
Preheat oven to 350°F.
Mix cake mix, eggs, and shortening to form dough. Roll dough into 1in balls. Put 20-24 dough balls on a cookie sheet and cook 8-10 min.
White Stuff:
2-4 cups powdered sugar
1/4 cup butter
8 oz cream cheese
1 tsp. vanilla
Mix softened cream cheese, butter, powdered sugar, and vanilla to make the filling and spread between 2 cookies. Yum!
Cookies:
2 pks Devil's Food Cake mix
4 eggs
1 ½ cups shortening
Preheat oven to 350°F.
Mix cake mix, eggs, and shortening to form dough. Roll dough into 1in balls. Put 20-24 dough balls on a cookie sheet and cook 8-10 min.
White Stuff:
2-4 cups powdered sugar
1/4 cup butter
8 oz cream cheese
1 tsp. vanilla
Mix softened cream cheese, butter, powdered sugar, and vanilla to make the filling and spread between 2 cookies. Yum!
Thursday, June 19, 2008
The Perfect Sandwich
Ingredients:
2 slices bread (preferably wheat)
butter
salt & pepper
condiments
~4 slices lunch meat
1 -2 slices cheese
1 egg (2 for big boys)
lettuce (if desired)
This is one of my favorites. I've never met a sandwich better than this one, and whether you believe me or not, it's all in the bread.
The bread is the most important part of this sandwich. It is to be toasted—NOT in a toaster! Begin by heating up a frying pan (you'll want to make it a fairly large frying pan since we'll be cooking several things at the same time in it). I normally put a little bit of butter in it but that's not necessary. While the pan is heating butter one side of each slice of bread. Sprinkle as much salt and pepper as you like one to each slice and then set them in the frying pan butter down.
About the time you start toasting the bread you'll want to start your egg. I normally cook it over easy, but you're welcome to try it however you like. After you've got the egg going put in the lunch meat as well.
By the time you have the egg and the lunch meat it, it will be time to check the bread. It should be golden brown. If it hasn't started to darken yet leave it on for a little longer, if it's very dark (even slightly black in some places) it's just fine, just flip it over so that the non-buttered side is down.
Flip the egg if it's ready to turn over. And rotate the meat.
Apply the desired condiments to the top (buttered side) of the bread. I normally put on brown mustard on one side and salad dressing on the other.
After the condiments are on the bread you can put the cheese on (the salad dressing side) and the fried meat on the other side (the best tecnique is to fold each slice onto the bread). Assuming your egg is done put it in the middle, take a spachtula and take each half and put it on a plate.
Put on the lettuce (if desired) and put both halfs together.
Enjoy.
2 slices bread (preferably wheat)
butter
salt & pepper
condiments
~4 slices lunch meat
1 -2 slices cheese
1 egg (2 for big boys)
lettuce (if desired)
This is one of my favorites. I've never met a sandwich better than this one, and whether you believe me or not, it's all in the bread.
The bread is the most important part of this sandwich. It is to be toasted—NOT in a toaster! Begin by heating up a frying pan (you'll want to make it a fairly large frying pan since we'll be cooking several things at the same time in it). I normally put a little bit of butter in it but that's not necessary. While the pan is heating butter one side of each slice of bread. Sprinkle as much salt and pepper as you like one to each slice and then set them in the frying pan butter down.
About the time you start toasting the bread you'll want to start your egg. I normally cook it over easy, but you're welcome to try it however you like. After you've got the egg going put in the lunch meat as well.
By the time you have the egg and the lunch meat it, it will be time to check the bread. It should be golden brown. If it hasn't started to darken yet leave it on for a little longer, if it's very dark (even slightly black in some places) it's just fine, just flip it over so that the non-buttered side is down.
Flip the egg if it's ready to turn over. And rotate the meat.
Apply the desired condiments to the top (buttered side) of the bread. I normally put on brown mustard on one side and salad dressing on the other.
After the condiments are on the bread you can put the cheese on (the salad dressing side) and the fried meat on the other side (the best tecnique is to fold each slice onto the bread). Assuming your egg is done put it in the middle, take a spachtula and take each half and put it on a plate.
Put on the lettuce (if desired) and put both halfs together.
Enjoy.
Wednesday, June 18, 2008
Because I Want More Than Pizza!
Pizza's great, I love it, but I can only eat it for so long. Being a typical college male, cast-iron stomach and all, I can probably stand it longer than most . . . but I still crave more.
Unstereotypically for a college guy, I really to like to cook. I sometimes don't take the time like I should (and sometimes resort to a box) but I always seem to get back to cooking one way or another. I will cook anything from cake to cookies, from casseroles to pastas, and yes . . . Raman is in my diet too. I also like to invent different dishes. There are a few entrées that only I will eat, but a lot of the time I make up something that most people really like.
It all started when I was about four when I made my first culinary masterpiece. Most people won't try that first invention (a peanut butter, honey, and mustard sandwich) but I think it's safe to say that a great majority of people aren't afraid of anything I've created recently. It is my intention to share the recipes I've made over the years and some new ones I come up with along the way. I won't limit myself to only my concoctions, I'll share some other great recipes that I love as well.
Being on a budget myself as a college student, these dishes will normally be very affordable and serve only one or two. I will on occasion have larger recipes, when I made these I normally stuck them in the fridge and ate off of them for a few days. I think it's safe to say that, for the most part, the recipes on this blog will be college student approved.
I tentatively plan to post a recipe a week on Thursdays at noon. My first recipe will be coming soon.
Unstereotypically for a college guy, I really to like to cook. I sometimes don't take the time like I should (and sometimes resort to a box) but I always seem to get back to cooking one way or another. I will cook anything from cake to cookies, from casseroles to pastas, and yes . . . Raman is in my diet too. I also like to invent different dishes. There are a few entrées that only I will eat, but a lot of the time I make up something that most people really like.
It all started when I was about four when I made my first culinary masterpiece. Most people won't try that first invention (a peanut butter, honey, and mustard sandwich) but I think it's safe to say that a great majority of people aren't afraid of anything I've created recently. It is my intention to share the recipes I've made over the years and some new ones I come up with along the way. I won't limit myself to only my concoctions, I'll share some other great recipes that I love as well.
Being on a budget myself as a college student, these dishes will normally be very affordable and serve only one or two. I will on occasion have larger recipes, when I made these I normally stuck them in the fridge and ate off of them for a few days. I think it's safe to say that, for the most part, the recipes on this blog will be college student approved.
I tentatively plan to post a recipe a week on Thursdays at noon. My first recipe will be coming soon.
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