1 (7 oz.) (the real big Hershey™ Bar)
1 tub (8 oz.) non-dairy whipped topping
1 ready-made graham cracker pie crust
•Break the chocolate bar into bits in a microwave safe bowl. Melt it in the microwave. (About 2 min.)
•Stir the non-dairy whipped topping into the melted chocolate.
•Spoon into the ready-made graham cracker pie crust.
•Refridgerate untill firm.
•Eat.
Variations:
-add chocolate chips to the chocolate bar/non-dairy whipped topping mixture.
-make instant pudding according to the directions on the box. Put this in the pie crust before the chocolate bar/non-dairy whipped topping mixture.
Microwave Cobbler
1 can prepared fruit pie filling
1 Jiffy™ yellow cake mix
1/4 cup melted butter/margarine
2 tablespoons brown sugar
1 teaspoon cinnamon
•Spoon fruit pie filling into an 8" glass dish.
•Sprinkle with dry cake mix.
•Pour butter over mix.
•Combine (mix up) sugar & cinnamon, sprinkle on top.
•Microwave on high 9-11 minutes. Turn 1/4 turn 1/2 way through. (Or get a microwave that spins the food as it cooks.)
•Let it sit in the microwave for another 10 minutes.
•Eat
Variations:
-pour milk on top of cobbler in a bowl.
-a scoop of ice cream on the top or on the side.
Fried Pancakes
Pancake mix (the kind where you have to add milk, an egg and oil is better than the “complete” just add water type)
1 teaspoon vanilla extract
butter or margarine
1 can prepared fruit pie filling
•Mix up pancake batter according to the directions on the box.
•Add the vanilla extract.
•On your hot griddle, melt about a table spoon of butter or margarine.
•When it stops bubbling, pour the pancake batter into the middle of the hot butter. Make as big a pancake as you can flip.
•When the edges get crispy brown, flip it over and cook the other side.
•About 3 are enough for a plate. Cover with a good sized glob of the prepared fruit pie filling.
•Eat.
Skillet Potatoes
Mashed potato flakes
Garlic powder
•Mix the mashed potatoes according to the directions on the box. (You don’t have to boil the water first.)
•Sprinkle garlic powder to taste into a hot skillet. (Don’t taste the hot skillet.)
•Pour in the mashed potatoes.
•Cook untill the potatoes are hot. Don’t stir, just let it sit.
•When the potatoes are hot, there should be a crispy brown layer on the bottom.
•Mix the crispy brown layer into the rest of the potatoes.
•Eat.
-Rue.
Your Chocolate Mousse Pie reminds me of my Oreo Cookie Pie.
1 Oreo Cookie Pie Crust (store bought, of course)
1 box of Instant Chocolate Pudding
1 tub Cool Whip
Prep Time: 10 minutes
Chill Time: 1 hour
Prepare the pudding according to the directions for pie filling on the box. You just use a little less milk so the pudding is thicker. Scoop the pudding into the Oreo pie crust and then put the Cool Whip on top of the pudding. Chill for 1 hour in the fridge before serving.
This is my favorite pudding pie and it’s so easy to make!
Boil a few handfulls of any kind of pasta until done.
Drain, dump in a can of Cambell’s Crema de Poblano (Cream of Poblano), add some garlic powder, black pepper, and cumin to taste.
Add milk to attain whatever consistency you desire, and cook until it’s as warm as you like it.
If you leave the burner on (but turn it down to medium) while draining the pasta, this takes no more than ~15 minutes from start to finish.
You may also have trouble getting Cream of Poblano soup. No problems; use Cream of Asparagus, cut out the cumin, add oregano, and call it “Italian Asparagus Alfredo” instead!
Get 1 pound of polish sausage, octoberfest sausage, or some other tubular type sausage your like.
Chop it up into 1/4 inch medallions.
Chop up an entire head of cabbage into 1/2 inch strips.
in a large skillet, for which you have a lid, saute the sausage pieces over medium heat. Add a little oil if necessary.
When the sausage is hot, put in about a quarter cup of water, and immediatly put in as much of the cabbage as you can get in and still put the cover on. sprinkle the cabbage with black pepper and cover.
Steam until the cabbage is the way you like steamed cabbage. I like mine while it is still fairly crisp.
As a variation, sweat some onion along with the sausage in the first step. You could also put in a bunch of garlic if you like that sort of thing.
This stuff will give you enough gas to float a blimp.
Here’s one more:
Quick and dirty Chicken Curry.
**Note: there are different formulations of curry powders, some hotter than others. This works best with a sweeter type curry.
Put some rice on to cook.
use a can of chicken broth plus 1/2 cup water to 1 cup rice.
Chop up 2 boneless, skinless chicken breasts, bite sized pieces.
Chop up a medium yellow onion, 1/2" pieces.
In a big skillet over medium to medium high heat, cook the chicken pieces until they are cooked through, (they will start to ‘sweat’).
Season as you go with salt, pepper, and curry powder.
Add the onion and cook until translucent.
Add a can of condensed Cream of Celery soup. (You may substitute Cream of Chicken.) If you want it thinner, add some milk.
When the soup is mixed in, add a 16 oz. package of peas and carrots.
Season with some more salt, pepper, and curry powder.
When everything is hotted up, stir in just a touch of cinnamon (maybe 1/4 tsp.) and serve immediately over the rice.
Don’t tell anybody I told you about this. Unless they really love it, then you can tell 'em.
Bumbazine…I think that you need to go look up the words “Rediculously Easy”.
Here’s my go to dish:
Drunk Concoction
[ul]
[li]1 Box Kraft Mac & Cheese[/li][li]1 Can condensed Cream of Mushroom Soup[/li][li]1 Can Tuna[/li][/ul]
Boil the mac as normal. Then strain it and pour in the powdered cheese mix, condensed soup (no water), and tuna. Stir until the cheese is all disloved evenly. Enjoy your stomach coating casserole that costs less than 3 bucks and takes less than 10 inutes to make.
Brown 2lbs hamburger w/garlic seasoning, drain.
Add picante sauce to make a sloppy joe consistency.
Let simmer while preparing other ingredients.
Butter both sides of six large tortillas.
Grate two cups cheese (mild or sharp - your preference)
In non-stick skillet large enough for tortillas, set on medium heat, lightly brown one side of tortillas, flip over, add 1/3 cup meat mixture onto one side of tortilla and top with 1/3 cup grated cheese, fold other half of tortilla over toppings, brown first one side and then the other.
Actually, I’m not sure about the cheese amount. I just grate till I have enough.
I know I’ve posted this before, but I like this one because I invented it myself, before I gave up on bachelor cooking altogether.
1 Box Jiffy Cornbread Mix (or equivalent)
1 egg (for cornbread)
Milk, as called for on Cornbread directions
Butter to taste
2 11 oz. Cans of your favorite chili beans or chile con carne
4 Kosher Dinner Franks (or Knockwurst) (1 lb)
grated cheddar to taste (optional)
chopped onions to taste (optional)
sour cream to taste (optional)
hot sauce to taste (optional)
Preheat oven and prepare cornbread according to package.
While cornbread is baking (should be about 20 minutes), grate the cheese, chop the onions, and slice the franks into extremely thin circles.
In a saucepan or large skillet, brown frank slices over med. high heat, stirring often. When frank slices are well-browned, pour in the two cans of chili and when it begins to simmer, reduce to low heat and cover. Simmer until cornbread is done.
Crumble a serving of cornbread into the bottom of a bowl, then fill with chili dog mixture and garnish with grated cheese, onions, and a dollop of sour cream.
Hey, I’ll have you know my middle name is “Rediculously Easy”!
Why, I oughta…
Wait a minute! :eek: That didn’t come out right.
Okay, this one really is easy:
Procure a couple of boneless skinless chicken breasts, some chunky salsa, the kind with black beans and corn and stuff in it, and some cheddar cheese.
Preheat your oven to 350 degrees.
Get out an 8" square casserole.
Pour some salsa in the bottom.
Put the chickies in side by side.
Glop a large amount of salsa on top of the chickies.
Cover and bake for, Oh, about 40 minutes, or until the chicken is done.
Grate a bunch of cheese over top of the breasts and stick back in the oven until cheese is well melted.
Serve with rice or something.
Heres another:
I haven’t done this one for probably 20 years, so I may be a little off here or there. Be warned.
Get 2 big meaty pork chops, some long grain white rice, and some orange juice.
Preheat your oven to 350 degrees,
Get out a casserole dish big enough to fit the two chops side by side.
Pour in 2 1/2 cups orange juice and 1 cup rice. Stir to distribute evenly.
Lay the chops gently on top.
Cover and bake for an hour.
Check that the chops are done and stir up the rice.
Bake some more if necessary.
Eat.
Feta and Pita Appetizer Stolen from “The Armenian Gourmet” in Sunnyvale, CA
Serves 4 - 6 people
(This is an informal dish best eaten with your hands)
Preparation time 15 minutes Ingredients:
1 Package of pita bread
1/2-1 Pound of Feta cheese (French or Danish is best)
6-8 Leaves of Iceberg or Romaine lettuce
1-2 Salad or beefsteak tomatoes (avoid plum or Roma)
1 Cucumber (English is nice but not essential)
1 Red Onion (do not use white or yellow)
1/8 Cup olive oil
Paprika or zatar (garnish) Preparation:
Chill all vegetables ahead of time
Chill a platter in freezer for 10 minutes
Preheat oven at 250 F for 10 minutes
Peel cucumber and slice thinly
Wash and separate the lettuce leaves
Cut stack of pita bread in half and wrap entire loaf in foil
(Slicing bread before heating avoids the cut edges of the bread sticking together)
If pita bread is not perfectly fresh sprinkle with a little water before wrapping in foil
(Bread may be heated in a microwave oven, do not use foil)
Place bread in oven and turn off heat after three minutes
Remove platter from freezer and cover with lettuce leaves
(For less mayhem at the table you may wish to quarter the leaves first)
Cut tomatoes into medium to thin slices
Cut red onion into thin sliced rings
(For fancy presentation the onion slices may be marinated in red wine vinegar)
Cut Feta cheese into medium to thin slices
(While slicing cheese, allow the slice that had stuck to your knife blade to be pushed off by the next one being cut, or use a cheese wire to obtain whole even slices)
Fan concentric circles of tomato, onion and cucumber around the platter’s edge
Create a spiral of the Feta cheese slices in the center of the platter
(Hide any broken pieces of Feta under the other slices)
Drizzle olive oil over the slices of Feta and sprinkle a little paprika or zatar over them
Remove warmed pita from the oven and place in a covered bread basket
Serve immediately
Open the pocket bread and place some of each ingredient in it and scarf promptly
Quick, easy, healthy:
1 can chopped/crushed tomato’s
1 can tuna fish, oil/water (the better the tuna, the better the dish)
dash of salt and pepper
teaspoon brown-sugar (if’n ya want)
Heat in pan, throw on pasta. Yummie! Can also add sliced black olives, maybe some oregano or basil. By the time the pasta is cooked, this is ready.
Quick, DELICIOUS, not-really-unhealthy, but:
Myzythra(sp?) cheese (Greek goat-milk cheese, normally sold crumbled up)
a little butter
Throw on pasta. You can brown the butter for added flavour (to brown butter: stick in pan, cook until slight burning smell comes off of the butter. Makes the flavour a little smokey).
Tcat’s quick meat and pasta dish:
Ground beef
Soy sauce and/or worchestershire(sp?) sauce
whatever spices you want to add.
Brown the beef using the sauce(s) and spices, throw on pasta. Add cheese on top if’n ya want.
Sheppard’s pie:
Mashed potato’s
mixed or frozen veggies
shredded cheddar cheese
browned meat (beef, chicken, lamb, soy)
mushroom soup
in oven-proof dish (casserole):
1 layer mashed potato’s
1 layer veggies
1 layer meat
pour some soup and cheese on top
Repeat until out of stuff, or at top of dish. Make sure the top layer is mashed potato’s, sprinkle on cheese, bake for 30-45 min. on 150C/280F. Cool for 5 minutes. Serve with a salad and/or bread.
1 can refried beans
1 small - medium jar of salsa
1 cup shredded chedder cheese
Dump and mix up in a small crock pot, let heat up, stir every so often so the cheese incorporates and melts, and turn to low when it reaches desired temperature. Serve with tortilla chips of your liking. Leftovers are great for basic burritos – just dump some on a heated tortilla, roll and enjoy.
From my website:
Campbell’s® One Dish Chicken and Rice Bake
Prep time: 5 minutes – Cook Time: 45 minutes
1 can cream of mushroom soup (of course Campbell’s ®)
1 cup of water (can increase for a creamier to 1 1/3 cup)
3/4 cup uncooked, regular white rice
1/4 tsp paprika
1/4 tsp pepper
4 skinless, boneless chicken breast halves
In 2 quart baking dish mix soup, water, rice, paprika and pepper, place chicken on rice mixture. Sprinkle with additional paprika and pepper, cover.
Bake at 375ºF 45 minutes or until chicken and rice are done.
Mix first 3 ingredients together in a bowl…go ahead use your fingers…it’s the only way. Once mixed spread thinly on the hamburger bun halves. You will have 8. Broil for about 5 mins. Top with coleslaw and serve with chips.
[ul]
[li] 1 can of any brand of chicken soup[/li][li] 2 packets of Ramen noodles [or 2 minute noodles, depending on which country you are from][/li][li] Any spices you can think of to throw in[/li][/ul]
Cook can of soup in a pot until hot enough. Keep on simmer.
Cook ramen noodles until soft enough.
Add any spices/flavours you want to the chicken soup.
Drain cooked ramen noodles and pour into pot of chicken soup.
Stir and let simmer for as long as you want [the longer you leave it, the thicker the soup becomes].
We have breakfasts, lunches and dinners. Appetizers and dips. A whole week’s worth of food for about 45 minute’s work… As God is my witness, I will never be hungry again!
-Rue.
Brown a piece of pot roast in a fry pan. Add 1 can Campbell’s Golden Mushroom soup and 1 can Campbell’s French Onion soup–no water. Throw in some veggies if you want. Cover and put in a 350 degree oven for about an hour.
Okay, one more and then I promise to shut up and go away.
Yes, Virginia, there is a use for Velveeta,
OR
Yummy hot chili-cheesey chip dip.
You can do this in a small crock pot, or on the stove, I don’t care.
Get a can of chili without beans. Hell, get two cans.
Put the chili in the pot and add about an equal amount of Velveeta, cut into chunks. Heat and stir until melted.
Use as a dip for taco chips or whatever. Keep warm.
You can use the rest of the Velveeta as a doorstop, it has a shelf-life of 27 years.
I’m with ya on that one, but try it this way for a bit more flavor and kick, garunteed to make you adopt my new method permanently.
This one isn’t one you measure, and you basically use what ya got, but supposing you were actually gonna go to the store in advance, this is what you’d get.
[ul]
[li]2 cans Hormel Hot Chili w/out Beans[/li][li]2 cans Ro-tel Diced Tomatoes and Green Chiles[/li][li]Big Ass Brick O’ Velveeta[/li][/ul]
Toss it all into a Crockpot and stir occasionally until all the Velveeta is melty and squishy smooth. I like to toss in some Hot Sauce at this point too, but thats just me. You can mix up the ratios, or divide it however you want, it will be tasty no matter what you do. I’d reccommend not switching brands on this one though, I’ve never bothered to try it with homemade chili, fresh veggies and normal cheese, but I have a hunch my version is better. The Ro-tel is the key here…adds just the right flavor.
Well, if y’all are going for the proccessed cheese thing here’s a cheap and easy meal and yes Cheese Whiz is perfect for this.
1 potato
Cheese Whiz (yes, Cheese Whiz)
a few strips of bacon
broccoli
wash and poke the potato with a fork, put in a preheated oven for about 40 - 50 minutes at 400º F
(you can either cover in aluminum foil and or brush with oil – just don’t cook it dry)
Cook the bacon in the microwave on paper towels until your desired doneness.
In a pot of boiling water, drop small broccoli heads in for about 3-5 minutes, remove and dry.
When the tater is done, remove from oven, cut in half, squish insides, pour some Cheese Whiz over it, add bacon and broccoli and add a little more Cheese Whiz – zap in microwave for a few to melt the Whiz.
