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Start w/ desert first…

Cap’n CrunchBerry Butterfinger Blast

King size butter finger…smash it up…smash it up good

Next add some Cap’n Crunch Berries cereal
Some blueberry yogurt to give the illusion of quasi-health
Milk (you can use vanilla soy milk if you want)
Some Ice
Some vanilla ice cream
Mix all in a blender

You will have to play w/ the measuring part…I always just wing it.

Next on the menu…

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MexiBurritoWrap…things…

Get some ground beef and brown it

A can of corn and peppers
Some refried bean action
Some cheesy cheese type cheese
Get several burrito wraps

Get your pan out and coat the bottom w/ a thin film of olive oil

Then take the beef, corn and beans (and really whatever else you want…salsa, hot sauce, peppers, you get the idea) and mix all together.

Then scoop out into the burrto wrap and roll it up like…ummm…a cigar…yeah…

Place in pan and then brush the exposed top parts of the burrito w/ olive oil.

Butter can be used in place of olive oil in a pinch.

Cook in the oven at 300 to 350 for about 20 or 25 minutes.  Again I just wing time and amounts.

Tupperware any leftover ingredients and make again tomorrow.

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Habenero Elk Chili

Get ya some elk (or beef, whatever) and dice that stuff up

Get a little flour, and mix in some spices (cumin, garlic, oregano and basil all ground up) in a bowl and set aside

Now get your food processor out and chop up the following into itty bitty pieces:

Large yellow onion (use ¾ of the onion in the blend, set the other ¼ aside)
Large red onion (use ¾ of the onion in the blend, set the other ¼ aside)
Some green onion
Garlic cloves
2 tomatillos
3 tomatos
1 carrot
1 yellow pepper
1 red pepper
1 green pepper
1 habenero pepper
2 jalapeno peppers (or Serrano…whatever)

Once the above list is finely chopped up add it to a crock pot set to low and cover.  Now get you a frying pan out and heat some oil to simmering level for some sauté action.  Take the two ¼ onion pieces you set aside and chop them up by hand (slice and dice) and set aside.  Now take a habenero pepper and chop it up…BEWARE…raw habenero is no joke…you might want to wear gloves…or keep a buttload of baking soda near by…baking soda neutralizes the acid in peppers…if you get pepper juice on your hand just pour baking soda on them and rub thoroughly and then rinse under water…repeat as needed.  Okay chop up (or mince) some garlic and if you like maybe some yellow and red peppers for color.  Take beef and coat in your flour.spice mix and toss in sauté pan…add in veggies…let sauté until the onions are kinda mushy and see through…remove from heat…add to crock pot.  Now add chili beans (a couple of cans should work).  You can also add corn if you want to…it helps neutralize some of the heat.  Now when I cook chili I believe beer is a necessary ingredient…so add a beer of your choice…I prefer something heavy or malty for chili so something like a Guinness would work well.  Add a can or two of tomatoes all chopped up and you are all set.  Let that mixture cook in the crock pot on medium low to low heat for like 24 to 48 hours and buddy you got some bad-shut your mouth-chili.  It is kinda long and drawn out recipe but man is it good.

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Crockpot Chicken Soup

It don’t get easier than this…get your crock pot out.  Add some water…lets say a 2 to 3 cups and put on high.

Add a chicken bouillon cube.  Get ya some chicken breast…cut it up…dice it and rub w/ whatever spices you want…set in the fridge to set and settle a bit.  Now chop up the following:

Celery
Carrots
Garlic cloves
Peppers of whatever variey you got
Green onion
Any other kinda onion you want
A potato or two

Add all the chopped stuff up w/ the chicken and toss in some egg noodles and you are all set.  Cook on high for like 3 hours and you got some good ol’ chicken soup.  It ain’t as a good as moms but it will do in a pinch.

Hope this helps…you can include my name but not my email address.  Keep up the good work!

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This one's easy and yummy and will last at least a week:
 
Simple Baked Ziti
 
Start by cooking 1-2 boxes of plain ziti pasta (dependent on weekly budget and how many people you are feeding)
 
After the pasta is cooked and drained, dump it back into the pot, pour in 1 jar of sauce per box of pasta and mix well until all pasta is coated.
 
Then start spooning in riccotta cheese to your personal liking... mixing periodically to ensure a good cheese/sauce blend. (I usually stop adding riccotta when the sauce turns from red to pink)
 
Now it's time to transfer your creation to a baking pan. You'll want to use as big of a rectangular pan as you can find, once the pan is filled and smoothed out, top off with grated mozzarella, bake at 350 for about 15-20 mins (based on oven) Until the cheese is nice and melted.
 
Re-heating is simple, microwave it for about a min and a half, or just pop it back into the oven until the cheese is all melty again.
 
Hope you like it!
 
~Archivis

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Buffalo Wing Soup
 
This is so good and so easy!
 
6 cups of half and half
3 cans of condensed cream of chicken soup
3 cups of shredded cooked chicken breast ( I use the kind that comes in a    
    bag or canned)
1 16 oz. container of sour cream
1/4 - 1/2 cup of hot pepper sauce (I use Frank's Red Hot) Start with 1/4C. and then add more if you want.
 
Mix all of the ingredients in a large sauce pan and heat through on medium heat simmer but do not boil, stir frequently to prevent sticking! 
 
Serve with a good bakery bread for dipping! (no wonder bread please)
 
If there is any left, store in a covered glass or plastic container in refrigerator.  It will keep for several days .
 
HOPE YOU ENJOY THIS!
 
Drew
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Hey Todd,
Here's a few good recipes. Guaranteed easy, because I can't cook! The first
two are quick to make. The third one takes longer, but would be good for
your "Bachelor Bulk" plan.

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 BAKED TILAPIA FILLETS
10 minutes start to finish

1-2 Tilapia Fillets
1/2 cup parmesan cheese
A few drops of lemon juice
Seafood seasoning (McCormick is good)
Olive oil or Pam spray

Get some fresh Tilapia fillets from the store or an African pond.
Start pre-heating your oven to broil. While you're waiting for it to heat up
get a little bowl and mix up some parmesan and lemon juice. Add the lemon
juice slowly. Your mixture should end up crumbly-damp, NOT wet. Set aside.

1  Rinse the fillets in cold water and shake a bit to dry 'em off.
2. Wipe some olive oil or Pam on the bottom of the pan and put the fish in.
3. Top with seafood seasoning.
4. Broil about 4 inches from source of heat for 5 minutes.
5. Pull it out of the oven, flip it, and top with the parmesan crumbles
5.  Broil 2-3 minutes more... until the fish is white and flakes when poked
with a fork and the parmesan crumbles turn golden.

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 CARAMEL CORN
15 minutes start to finish

1 bag microwave popcorn
1/2 cup brown sugar
1 1/2 cups Karo corn syrup
1/2 stick of butter
1/2 teaspoon baking soda

1. Pop up your favorite popcorn and set aside in in a large bowl.
2. In a med size pot, combine brown sugar, Karo corn syrup, and butter.
Place on medium heat 'til mixture comes to a slow boil.
3. Add baking soda, stir and remove from heat. (it'll poof up all cool-like
when you add the baking soda)
4. Pour the warm mixture over your big bowl of popcorn.

If you like gooey caramel, eat that stuff immediately. Just be sure you have
a wet paper towel handy to keep your sticky fingers less sticky. If you
prefer less-sticky caramel, pop it in the fridge for about 45 mins before
snacking.

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SALMON PASTA
 30 minutes start to finish

1 lb penne pasta
1/4 stick butter (can use olive oil instead)
1/2 cup chopped shallots
3-5 oz smoked salmon, cut into 1/2 inch pieces
2 cups heavy cream
1 cup tomato sauce
Parmesan cheese to taste

1. Bring large pot of water to boil, stir in pasta and cook 10-12 minutes

While the pasta is cooking, find a large skillet and:
2. Place butter in skillet over medium heat. Cook until butter melts and
sizzles.
3. Add chopped shallots, cook just until they begin to wilt.
4. Reduce heat, add smoked salmon bits, heavy cream and tomato sauce. Stir
gently to combine and heat for about 5 minutes. DON'T let it boil.
5. When pasta is done cooking, drain and add to skillet.
6. Heat for about 5 more minutes. Add parmesan to taste.

Makes a ton of pasta, and it's even better the next day when you heat it up.
Note: Don't try to use spaghetti sauce instead of tomato sauce. It turns out
really nasty.
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