Sinfest

[eureka00]

Almond Bark Cookies aka Those Peanut Butter Glob Things
2 lbs almond bark
2 cups peanut butter
5 cups rice krispies
2 cups mini marshmallows
Optional: you can use crunchy peanut butter instead or you can add a cup of peanuts.

Directions: Melt almond bark in microwave in large bowl (make sure you do this slowly with lots of stirring as written on package). Once all lumps are gone, stir in the other ingredients.

I usually cover an entire table with wax paper and then spoon out globs of the mixture. Size of globs depends on you. Let cool/stand for about 45 minutes and they are ready to go! Simple and yummy especially if you have some peanut butter lovers.
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Eureka00: "Reminding you of your addictions" since 1982.
*Resident Anime Goddess*
Proud owner of Calisrue.

[Darqcyde]

I'm reserving this spot for a fudge recipe that I'll post after dinner.
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...if a single leaf holds the eye, it will be as if the remaining leaves were not there.
http://12ozlb.blogspot.com

[SlinkyKat]

Ooh! When I get a chance, I am totally submitting my Hollandaise sauce!

I taught myself how to make eggs Benedict when I was 8 and omelettes when I was 11. I love making breakfast/brunch (brunch is better, 'cause you can serve alcohol!). Remember that next time there's a Sinfest Con! "SlinkyKat will make the morning feast!"

[Kilgore]

Beer is a fine and invigorating breakfast drink.
_________________
"Whatever afflicts thee, their asses I shall kick"

-Slick

[Mr_Moustache]

[Yorick]

I've got a recipe for disaster.

[SlinkyKat]

[DeD CHiKn]

[tinkeringIdiot]

heh...tamarind Jarritos...

I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.

Braised short ribs:

1 lb beef short ribs
1 can tomato paste
2 tbs balsamic vinegar
any herbs and spices you see fit to add
salt and pepper

Mix all the flavory stuff together in a big bowl with a whisk. Salt and pepper the ribs and sear in a screaming hot skillet. Toss the seared ribs in the tasty paste to coat. Wrap them in two layers of foil...make sure to seal them up real good. Put the foil packs in a COLD - very important - COLD oven. Set the oven temp to 250F and set a timer for 5 hours. When the timer does the beep, take the packs out. While they're hot, cut the end off and drain the tasty liquid out into a glass measuring cup or other non-plastic tallish device. Stick that tasty in the fridge. Pull the meat out and pull out the bone. Or don't if you want to serve them in gnawable form. Put the meat, covered, in the fridge. Come back the next day and the tasty liquid will have formed a tasty fat puck on top. Grab that off the top and save for later use (it's great for sauteing). Pull out the meat and cut off the remaining connective tissue with kitchen shears. Now you can do all kinds of stuff with it! Make a sauce out of the liquid and heat the meat, serve over rice or noodles. If you added asian spices, make a thick sauce out of the liquid and add to stir fried veggies and the meat....

[jwing]

buuuns

a staple in our bento boxes. yoinked from this page but modified because i'm lazy.

frozen dinner roll dough (i use Rhodes because that's what the store has)
filling:
it varies. i've used
those buckets o' bbq pulled meat (beef, chicken or pork)
chopped meatballs, chopped string cheese and spaghetti sauce
peanut butter and jelly (omg, soooo goood)
chopped lunchmeat and cheddar cheese
leftover beef'n'brocolli


thaw the dough. i used to store the bag in the fridge for a day and then fight to pull the rolls apart, but last time i used the quick defrost (put them on a cookie sheet and in a warm humid oven for 1 1/2 hours -- wow, no fighting with the dough! all thawed and not stuck to each other! yay!)

roll each doughball on slightly floured surface to about 4" round.

put a dollop of your filling in the center. don't overfill, but don't be stingy.

now, imagine the dough is a compass. fold the N and S points together. fold the E and W points together. fold the NE and SW points together. fold the NW and SE points together. the dough should be completely surrounding your dollop of filling and it should be sealed.

place buuun on a slightly greased baking sheet. do the rest of the dough. a 36-roll bag of dough will fill 2 baking sheets. when one sheet is filled, cover with a dishtowel and let rise for 20 minutes. you can work on the second sheet during the first sheet's rising time.

preheat the oven to 375 degrees.

the original site had you brushing the dough with eggwhites and sprinkling sesame seeds on them. i don't do that. just pop the sheet into the oven for 15 minutes or until they're golden brown.

let them cool a little bit. *drool* very yummy.

i store them in the freezer. in the morning, i grab two per bento, microwave them for a minute to get most the frost out, then into the toaster oven to toast, being careful not to burn them. add a fruit, veg, treat and crunchy bits and lunch is ready in less than five minutes.

[SlinkyKat]

[Kilgore]

Tipsy really does not need to be underlined in the title of that recipe.
_________________
"Whatever afflicts thee, their asses I shall kick"

-Slick

[Yorick]

[tinkeringIdiot]

The malt flavor is in no way good. It's like the malt syrup you get at the brewing supplies store mixed with a tiny lil bit of fuzzy water. I don't know if they sell it up here though...

[SlinkyKat]