This is a recipe taken from Raspberry White Chocolate Muffins, but changed a tiny bit.

INGREDIENTS:  
1 Cup milk    
1/2 Cup butter, melted    
1 egg    
2 Cup flour    
1/3 Cup sugar    
1 T baking powder    
1 teaspsoon salt    
1 Cup fresh or frozen blueberries  
1/2 Cup of chocolate chips  

Heat oven to 400°F. In large bowl combine milk, butter and egg. Stir in all remaining muffin ingredients except blueberries and chips just until flour is moistened. Gently stir in berries and chips.

Spoon into greased 12-cup muffin pan. Sprinkle a few chocolate chips on top of each muffin. Bake for 24 to 28 minutes or until golden brown.  

Storage: Store muffins, covered at room temperature up to 3 days or freeze in airtight containers up to 3 months.  

TIPS: Substitute raspberries instead of blueberries, or your favorite falvored chip for chocolate.

Post edited at 3:03 pm on Feb. 13, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

2 1/2 cups flour
7 teaspoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 Cup sugar
2 eggs
1 teaspoon vanilla extract
additional sugar, for rolling and topping

  1. Preheat oven to 375*.
  2. Lightly grease cookie sheets.
  3. Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
  4. Cream butter with sugar.
  5. Add eggs and vanilla, beating well.
  6. Gradually add flour mixture and blend well.
  7. Gather dough into a ball and cover with foil or wrap.
  8. Refrigerate 1 to 2 hours, until firm.
  9. Roll out dough about 1/4 inch thick (thinner for crispier cookies).
 10. Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
 11. Sprinkle with sugar or sprinkles, if desired.
 12. Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
 13. Remove to wire rack to cool.

Blackberry Frosting:
2 cups powdered sugar
1/4 cup soft butter or margarine
2 tablespoons blackberries (about 8 blackberries)
1/2 teaspoon vanilla extract

Combine sugar, butter, blackberries and vanilla extract. Beat until well blended and smooth.

Tips: Use any berry that you'd like (raspberry, blueberry, strawberry, etc.) for a different flavor. Or use a different flavor extract (anise, almond, etc.).

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

Put together in large Jug
3 cans grape of concentrate
mix with 6 cans water
then 1/2 cup sugar
then a packet of hydrated yeast
shake it
put a balloon (put a few holes in it first) on the top of the bottle and let it ferment 1-2 weeks.

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If we are going to be damned lets be damned for what we really are.

The proper version of this is made with pastry but I much prefer it with mashed potato. (this is how my mum makes it)

- tablespoon of oil (sunflower/olive)
- ¾ lb of minced pork or any  meat you want, as long as it’s minced
- 3 oz chopped onions
- 1 6 ½ oz tin of chopped tomatoes
- 1 (7 3/4oz.) tin of baked beans
- 1 teaspoon of flour
- 1 teaspoon of gravy powder
- salt and pepper
- 1 pound potatoes
- knob of butter
-bit of milk
- small tin of sweet corn, I’m not sure what size but you can use as much or as little as you want.
- 3oz cheddar cheese, grated

Serves around four.

Peel the potatoes and put them on boil or steam.
Preheat the oven to around 160/80 degrees Celsius.
Put the mince and the onions in a pan with the oil which should be heated for a couple of minutes before. Fry until the meat is cooked and the onions are gold/brown colour.
Add the tomatoes, baked beans, flour and gravy powder. Stir it up together and simmer it for a minute or two. Season with salt and pepper to taste. Take off heat and pour into bottom of a casserole type dish or anything  really that’s ovenproof and not too shallow.

Get the potatoes, they should be soft and mashable, the precise instructions on how to cook them will most likely be on the packet they came in if you need more guidance. Mash them up with butter and milk until smooth and creamy.
Alternately you could use instant mash but I prefer fresh potatoes.

Strain the sweet corn and mix in with the mash until evenly spread. Spread on top of the tomato mixture in the dish and you can make a little pattern with a fork if you feel inclined. Sprinkle grated cheese over the surface.

Stick in the oven for 15/20 minutes approximately, it’s ready when the cheese is bubbling and has turned golden, also you should be able to see the mixture below the potato is bubbling so that you know it is piping hot throughout.

Then it’s ready to serve. It’s good served with French beans or your favourite vegetables.

I was a bit unsure on the quantities so I used the website ‘cdkitchen’ for some ideas on the amounts. I usually just improvise.

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Man, I really have to get around to updating this thing.

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And musicchic2:
http://www.globalgourmet.com/food/ilc/2000/0400/marshmallows.html
Does that ring a bell?

Post edited at 7:46 pm on Mar. 2, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

Chicken a la Creme

Ingredients:
- 3 medium chicken breasts (boned or not). For larger breasts, add 10 minutes to cook time.
- 1 quart of heavy cream OR half and half
- IF using 1/2 and 1/2, 2 tbs flour
- Herbs de Provence (thyme, rosemary and marjoram, though you may use basil as well)
- 4 tbs butter
- salt and pepper to taste

Directions:
Melt half the butter in large pan on med-low heat, (use canola/veg oil if butter burns off too quickly); season chicken with herbs, salt and pepper and then saute chicken until the skin is slightly golden-brown and the inside is mostly or fully cooked. This, depending on the size of chicken breasts, will take aprox. half an hour.
When chicken is mostly cooked, drain the excess grease from pan (don't worry about all of it, it helps flavour the sauce), and add the rest of the butter and the heavy cream.
If you used half and half to reduce fat, set aside 1 cup of the half and half, and pour the rest in the pan as directed.
In a small bowl with the cream you've set aside, whisk in 2 tbs of flour until smooth.
Bring the cream already in the pan up to a low boil, and continually stir it while stirring in your flour-cream mixture. This will thicken the sauce without the extra fat of the heavy cream.
Let this mixture simmer on a lower heat for roughly 10 minutes. This will fully cook the chicken, and give it time to soak in the sauce.
Serve with a loaf of fresh French bread and cooked vegetables!

Cooked Vegetables

These are pretty easy, and go well with your chicken.
Time: roughly 15 minutes to cook, make sure your veggies are chopped before you start. It saves a lot of confusion and bad timing problems.

Ingredients:
- 1/4 lb of green beans
- 2 carrots, cut however you like
- Mushrooms
- Celery cut in small sections
- White onion, chopped into medium sized sections
- Herbs de Provence
- Salt and pepper to liking
- 1 tbs butter OR olive oil to liking
- 1/4 cup water

Directions:
In a smaller skillet, melt butter or heat olive oil (or use a bit of both). Carrots and beans go in first, as they take longest to cook. When carrots and beans are about 1/2 cooked, add celery, onions and mushrooms. Season with herbs, salt, and pepper, cover, and turn to medium-high heat. Cook for a few more minutes until carrots and beans are done.
When butter or oil has mostly burned off, add 1/4 cup water to steam, turn heat to low, and cover for about 5 minutes.

Once your main dinner is finished, you can move on to dessert! Quick, easy, and uniquely French, crepes are the perfect finish to this meal.

Crepes
Serves 8 crepes. Scale down or up as needed.

Ingredients:
1 1/2 cups milk
3 egg yolks
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons melted butter

For Glaze:
A 2:1 ratio of white sugar or sugar-substitute and melted butter or margarine.
Melt butter in microwave (don't burn it!), and quickly whisk in sugar.

On Fillings: Crepes can be filled with pretty much anything. For this meal, a bit of fruit is delightful! Other delicious fillings include chocolate syrup or fudge-blend, caramel, scrambled egg with cheese & bacon (best breakfast crepe!), vanilla ice cream, or just the sugar glaze as a filling.

Directions:
In a large bowl, mix together milk and egg yolks. Stir in the flour, sugar, salt, and melted butter until well blended and smooth.

Heat a large, flat round skillet on medium heat until hot. Grease skillet lightly with cooking spray. Pour 1/4 cup of the batter and quickly spread the mixture out to the edges of the skillet. It should be thinly spread. When bubbles begin to form in the batter and the edges are dry, flip over (a very large, thin spatula works best for this) and cook other side until dry. When this side is dry, brush lightly with your sugar glaze, and flip again, repeating this with the first side. Cook until whole crepe is golden brown, then fill with whatever you wish, fold over or roll up, and serve hot!
Repeat with remaining crepes. If you're serving a group of people, or more than 2, it's fun to make them to order, with customized fillings. This will only work if you plan ahead, though!

If you're using thinly sliced fresh fruit (strawberries and bananas work great), you can brush them with the glaze as well.

This whole dinner (as long as you cook the chicken and veggies at the same time) will take under or a little more than an hour, not counting the time you're eating before you start the crepes.

Enjoy!  

Post edited at 5:02 pm on Mar. 3, 2007 by Gin

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Cave Canem

INGREDIENTS

   * 1 (1 ounce) square unsweetened chocolate
   * 3/4 cup butter
   * 3/4 cup white sugar
   * 1 egg
   * 1 teaspoon vanilla extract
   * 1 1/2 cups all-purpose flour
   * 1 teaspoon baking powder
   * 1 pinch salt
   * 1 tablespoon orange zest

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). In a microwave-safe dish, melt the unsweetened chocolate, stirring frequently until smooth. Set aside.
  2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough in two. Mix orange zest into one half, and melted chocolate into the other half. Use a bit of each mixture to form a ball about 1 inch in diameter.
  3. Bake for 8 to 10 minutes in the preheated oven, or until center is set. Cool on wire racks.

Post edited at 9:26 pm on May 3, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

3/4 cup (100 grams) hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon (5 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves (optional)
1 teaspoon instant espresso powder or instant coffee powder (optional)
1/2 cup (85 grams) semisweet chocolate chips

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Toast hazelnuts for 10 - 15 minutes or until the skins start to blister.  Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes.  Briskly rub the towel back and forth to remove the skins of the hazelnuts.  Let cool and then coarsely chop. Set aside.

Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.  

In a small bowl whisk together the eggs and vanilla extract.  Set aside.

In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.  Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through.  With floured hands divide the dough in half.  On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.  Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking).  Remove from oven and let cool on a wire rack for about 10 minutes.

On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.  Remove from oven and let cool.  Store in an airtight container.

Makes about 24 biscotti.

Post edited at 2:04 pm on July 15, 2007 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

• 6 strawberries
  
• 4 ice cubes
  
• 1/2 cup skim milk
  
• 1/2 cup low fat chocolate frozen yogurt
  
• 1 packet chocolate Carnation Instant Breakfast
  

Got it from a magazine. Enjoy.  

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I don't know why.....

take lemon jelly and make up according to directions, but add 50mls of extra cold water. place in bowl, then in fridge. after 30 minutes remove and place a handful of m&m's through the semi-set jelly and mix. place jelly back in fridge and allow to set. stir occasionally.

if done correctly, the colour from the m&m's will run and mix in with the jelly and make the whole thing look like its got lumps of lemon flavoured snot. yum

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Liberate your mind - Fukc religion. Ack!
Visit the blog page: http://mrspaceace.blogspot.com and Read my life.
I love you Laura

600ml thickened cream
1 tin condensed milk
few drops of vanilla essence

beat the cream and essence with electric mixer untill thick/whipped
add the tin of condenced milk and continue beating untill just mixed
poor in to a container and leave over night

* you can add flavors if you want eg.
choc chips
milo
mars bar (crushed)
ect

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Most people would rather be certain they're miserable, than risk being happy.