INGREDIENTS:

 1-2lbs pork cutlet

 Ginger
 1 3/4 cup Mr Yoshida's Original Gourmet Marinade & Cooking Sauce
 1/2 cup Lee Kum Kee Chicken Marinade
 2-4 eggs
 Noodle Ingredients:

o 600g cake flour o Fresh cilantro

o 100g all-purpose flour o Fresh green onions
o 10g salt o Fresh spinach
o 6g baking soda o Naruto Maki
o 400g water

DIRECTIONS:

1. Preparing the Broth:

a. Cut off pork strips from your pork cutlet. These should be thick and contain the fat and the meat of the
pork. You should have bones and scraps left over. Put these in a pot, fill it with water and bring it to a
boil. Scoop the scum off of the top and reduce the heat to a simmer and cover. You can simmer this
broth for anywhere from 2-4 hours. When it's done, place the entire pot in the refrigerator overnight.
Take the pot out after it has coagulated and scoop off the fat that has combined at the top and reheat.
2. Preparing the pork:
a. In a pot, add your 1 3/4 cup Mr Yoshida's Marinade and 1/2 cup Lee Kum Kee Chicken Marinade. Take
your cut pork strips and dip them into the liquid making sure to coat both sides. Place pot on heat and
bring to a boil, flipping the pork inside every now and then. Reduce to a simmer and cover. Pro tip! Place
a toothpick in between the lid and the pot in order to let air escape so your pot does not boil over. Cook
this for 2 hours or until the pork is completely cooked through. Remove the pork from the liquid and
store.
3. Hard boiled eggs:
a. Hard boil 2-4 eggs. Remove the shells. In the same mixture as the pork preparation, place the eggs and
let them soak for 2 hours. Remove afterwards and store.
4. Hand Pulled Noodles:
 a. Combine the dry ingredients into a mixer and combine. Add in the water and mix on medium high (a 4
on our kitchenaid) for 12 minutes. You will know the consistency is ready when it can be pulled easily
and does not tear. Watch videos below to see a more in depth explanation. From here either hand pull
your noodles or cut them in a similar fashion to the Legend of Korra Water Tribe noodles. Cook them in
boiling water for 8-10 minutes or until ready.
i. Videos on how to hand pull noodles: http://www.youtube.com/watch?v=DeLJ1ynDhnE;
http://www.youtube.com/watch?v=wZ26q_LOwUY
5. Preparing the ramen ingredients:
a. Chop your fresh cilantro and green onions. Cook the spinach in boiling water for 10-15 seconds then
remove and squeeze the water out. Chop into segments. Slice off the Naruto Maki. Slice off sections of
your pork. Cut your eggs in half.
b. Add broth to your noodles and place ramen ingredients on top in the bowl. Serve piping hot!
INGREDIENTS:

Cookie Ingredients:

 2 3/4 cups all-purpose flour  1 1/4 cups white sugar

 1 tsp baking soda  1 egg
 1 cup of softened butter  1 tsp vanilla extract
 1/2 tsp baking powder

Icing Ingredients: (can also be store bought)

 3 ounces pasteurized egg whites  4 cups confectioner's sugar

 1 tsp vanilla extract

Potion Ingredients:

 5 vials or jars  Hot Buttered Toast  Roast Turkey

 Milk  Toffee  Pineapple
 Custard  Cherry Tart  Red Food Color

DIRECTIONS:

1. To make the cookies, combine flour, baking soda, and baking powder in a bowl. In a mixer, cream butter and
sugar until smooth. Add in egg and vanilla and beat til combined. Slowly add in dry ingredients. Once all the
ingredients are combined and have formed your cookie dough, remove from the mixer in small chunks and roll
out into thin even layers.
2. Using cookie cutters, create your cookie shapes. Place onto a pan. Preheat oven to 375 degrees F and bake
cookies for 8-10 minutes or until golden. Remove, cool, and prepare to ice!
3. To make the icing, mix your egg whites and vanilla and beat until frothy. Gradually ad in your confectioner's
sugar and mix on low until sugar is incorporated and combined. Increase speed to high and beat until mixture
forms stiff glossy peaks. This could take anywhere from 5-7 minutes - keep an eye on it. Add any kind of food
coloring you like and beat until the color has evenly dispersed through the icing. Transfer icing to a pastry bag.
4. To apply icing, cut a small slit off the front of the pastry bag and outline your cooled off cookies. Once that has
dried, you can cut off a slightly larger slit and fill the space between the outlines. Be careful as to not put too
 much icing on or it will spill over the sides! Once that has dried, carefully write your text onto your cookies!
Patience and practice makes perfect!
5. To create the potion, we decided to go for as much accuracy as possible to Lewis Caroll's original novel. You'll
need to find the five flavors he described, or adequate substitutes in order to infuse your milk with the flavors
and brew your potion.
6. We made our own custard, some grocery stores sell it as well. For the hot buttered toast, you can also just
simply use butter or butter extract. Toffee candies can be found at most any grocery store. You can make your
own cherry tart, purchase one, or simply use fresh cherries. For roast turkey, either buy one or use turkey broth.
We bought pineapple slices in a can for the final ingredient.
7. Next, bring a pot of milk to a boil and then remove from heat. Pour in the hot milk to each container with the
separate ingredients and seal. Give them a good shake or stir as well to make sure the ingredients are mixed in.
You can either cool them off in the fridge for 30 minutes to an hour or go the whole way and let them sit
overnight. The longer the mixtures are together, the more flavor they will infuse.
8. Once the milk has been infused, strain the milk into another bowl. Color it with red food coloring (but not too
much since we're going for pink!). Pour into a potion bottle and you've got your delightful Drink Me potion! Not
the absolute tastiest, but definitely an experience.
INGREDIENTS:

Piperade puree:

 4 Roasted bell peppers (or jarred)  Thyme, finely chopped, about 2-3 springs
 2 tablespoon olive oil  Parsley, finely chopped, about 2 tablespoons
 4 tomatoes, peeled, seeded and chopped (or  Basil, finely chopped, about 8 leaves
canned)  1 Bay leaf
 1 whole minced onion  Pinch of sugar
 5 garlic cloves, minced  Salt and freshly ground black pepper
 1 5.5 oz can tomato paste

Vegetables:

 1-2 small zucchini, sliced  3-4 Roma tomatoes, sliced

 1-2 small yellow squash, sliced  Salt and freshly ground black pepper
 1-2 small eggplant, sliced

Balsamic Vinaigrette:

 4 Tbsp Olive oil  1 tsp thyme leaves

 1-2 Tbsp Balsamic Vinegar  1 tsp oregano
 1 tsp chopped chervil  *Chive for Garnish

DIRECTIONS:

1. For the sauce:

a. In a sauce pot, sauté the onions and garlic with the olive oil until translucent. Add the roasted peppers,
peeled tomatoes, tomato paste, sugar, and herbs to the sauce pot. Reduce for 10-20 minutes on
medium-high heat. Add the sauce to a blender and blend on the highest setting until it's extremely
smooth. Season with salt and pepper to taste
2. For the vegetables:
a. On a mandolin (preferably) or sharp knife, slice all the vegetables the same thickness. Somewhere
around 1/4 of an inch thick.
 i. *Note: For presentation purposes, it's very important that all the vegetables are the same
diameter. This may take some time shopping at a farmers market or specialty grocery store in
advance.
3. Assemble and Cook:
a. Pour enough sauce to fill 1 inch or so of a baking dish.
b. Start layering the vegetables over the sauce, alternating between each vegetable until the baking dish
has an even layer of veggies.
c. Cover with parchment paper and bake for 15-20 minutes @ 400 until the vegetables are completely
cooked/tender.
i. *Note: Overcooked veggies will lose color and texture, so keep an eye on it throughout the
process
4. Vinaigrette:
a. Whisk together the olive oil, balsamic vinegar, and herbs.
 - PERK-A-COLAS: CALL OF DUTY -

What You’ll Need:

 Soda Bottles (of different shapes and sizes)

 Bottle caps
 Bottle capper
 Access to a color printer
 Download this .zip file containing all the images: http://www.mediafire.com/?5exvpdh7dq9u3jw
o (credit: http://borzou99.deviantart.com/ for Bonk Soda designs and http://whatpayne.deviantart.com/
for Nuka Cola designs)

DIRECTIONS:

There are a couple of ways to approach these Perk-A-Colas! We decided to model ours on the fake promotional posters
made for each – we thought this represented the original artistic intent for the sodas. You can alternatively make all
your Perk-A-Colas look the same like how they are represented with the in-game models. If you decide to go this route,
the best looking all around bottle is the kind we used for the Juggernog. Most glass bottle sodas will come in a pretty
traditional size and format!

If you want to get super authentic, here are the bottles we recommend for each type of cola:

 Cheerwine for Quick Revive Cola

 Fanta for Double Tap
 Regular bottle for Juggernog
 Sprite for Sleight of Hand

The Fanta and Sprite are glass bottles and are made with real cane sugar as opposed to high fructose corn syrup. These
are a little harder to come by, but a lot of grocery stores and marts have now started to carry them. You might have to
search a little harder for Cheerwine, or alternatively buy it in a 12 pack off of an online retailer like Amazon. As always,
Google is your friend!

Either print the labels yourself, or go somewhere that can print them for you such as Kinko’s. We just printed them on
regular paper in color, but you can always change the paper material if you’d like. Printing on stickers is also a possibility.
 1. After you’ve collected your bottles, you’ll need to remove any original labels that won’t be covered by your new
printouts. Some glass bottles are a bit more finicky, but we’ve found that the box cutter or x-acto blade
approach works for most glass bottles. Be EXTREMELY careful when handling knives or any sharp objects of any
kind, ESPECIALLY when being used in a repetitive motion. It’s really easy to slip up and giving yourself a nasty
wound, so please be careful (<3 from Jimmy and Ashley)!
2. Angle your box cutter or x-acto knife at a 45 degree angle to the bottle and scrape lightly and build in strength
until you’re removing just the paint and not catching against the glass. Keep going, and remain diligent and
focused til the labels off!
3. If the paint can’t be removed by an x-acto knife, it’s time to get a little more serious. A dremel will do the trick
with the right brush attachments. We followed this guide online: http://www.ehow.com/how_7786876_dremel-
glass-polishing.html
4. If you can’t scratch the paint off and don’t have a dremel handy (it’s ok, not many people do!) then just print out
the largest labels and cover it with that! That’s the easy fix
5. Once the labels are off, go ahead and empty out any bottles that don’t have the correct color liquid in them! We
emptied out our Fanta and Sprite and replaced them with a darker soda (as was implied by the original posters).
6. Replace the bottle caps with a bottle capper. You can get these from a local home brewery store or online at
Amazon. (http://www.amazon.com/Bottle-Capper-Red-Baron-Homebrew/dp/B000Q6ARMY) You’ll also need
bottle caps (http://www.amazon.com/Gold-Crown-Bottle-Caps-gross/dp/B00023B72U/)
7. Cut out your newly printed labels and glue them (with a regular stick, a hot glue gun, Elmer’s, etc.) to your
bottles. Add one to the top of the bottle cap as well. You’re all done!

BONK COLAS: TEAM FORTRESS 2:

1. Print out your labels. You’ll need cans that are the size and shape of a Red Bull can for this cut out. We can’t in
good conscience advocate energy drinks, so we found an mandarin orange drink that was in the same sized can!
2. Cut out your labels and glue them starting on one end. Roll the can over the remainder of the paper and glue the
other edge down! Repeat for every can.

NUKA COLA QUANTUM: FALLOUT

1. We used Coca-Cola glass bottles for these, which are made with real cane sugar and not high fructose corn
syrup. Most grocery stores and super markets will have these, if not, look online!
2. Empty out one of the glass Coke bottles to make your Nuka Cola Quantum. Regular Nuka Cola looks just like
regular Coke! Since red bottle caps are a bit harder to come by, you can very carefully remove the bottle caps
and place them back on later with the bottle capper. It won’t be as tight of a seal however. Just try not to bend
the cap too much when removing!
3. If you want your Nuka Cola Quantum to be completely blue, use a replacement soda that is similarly colored or
sprinkle in some blue food coloring with a clear liquid. We used Jones Berry Lemonade Soda. If you want to use
the blacklight effect, just fill your bottle up with Tonic water. Make sure the bottle states that it contains
Quinine.
4. To make your tonic water glow, get a blacklight flashlight. We found ours on Amazon:
http://www.amazon.com/LEDwholesalers-Ultraviolet-LED-flashlight-7202UV395/dp/B001Q70A0G/
5. To make your blue Nuka Cola Quantum glow, use a dot light. Sylvania makes all different kinds. We went for a
motion sensor light, but you can use a regular on/off dot light as well. Here’s ours:
http://www.amazon.com/gp/product/B0017QN2V0/ref=oh_details_o03_s00_i01
6. To modify your dot light to give off blue light, open it up and either place a colored light gel on the light or paint
the glass area with a blue sharpie. Close the light and you’re done!
7. Place your awesome drinks on their new pedestal and enjoy the show.
INGREDIENTS:

 CRUST:  FILLING:
o 1 cup all purpose flour o 1/4 cup coconut flakes
o 1/2 cup light brown sugar o 1/2 cup honey
o 3 tbsp cornstarch o 4 eggs
o 2 tsp grated lemon zest o 1/4 cup all purpose flour
o 8 tbsp butter, cut into bits (one stick) o 1/8 tsp salt
o 1/4 tsp salt o 1 tsp grated lemon zest
o 1/2 tsp baking powder o 5 tbsp fresh lemon juice
o 1 tbsp fat free Greek Yogurt (honey)

DIRECTIONS:

1. Preheat your oven to 350. Prepare an 8 inch square pan, lining it with two sheets of aluminum foil, crossing each
other.
2. In a food processor combine flour, brown sugar, cornstarch, baking powder, salt, and lemon zest. Process until
combined. Add butter and yogurt and pulse at least a dozen times before pouring out into pan and press into
even layer with floured hands.
3. Bake for 20-22 minutes until evenly browned. Cool for 15-20 minutes on a metal rack.
4. Whisk together eggs, honey, lemon zest, flour, salt in medium bowl. Stir in lemon juice. Cover bottom of the pan
with a thin layer of coconut flakes. Pour into pan, bake at 325 for another 20-30 minutes. When finished, cool,
then refrigerate.

AMBROSIA NECTAR

 Sour cream  Cantelope melon

 Whipped cream  Coconut flakes
 Mandarin oranges (fruit container)  Mango nectar juice
 Peaches (fruit container)

DIRECTIONS:
1. Make a honey syrup. Add one part honey and one part water to a saucepan and stir until dissolved. Bring to a
gentle boil over medium-high heat. Reduce heat and simmer until syrup is thickened (about 3 minutes). Remove
and let cool.
2. Add 1/2 cup sour cream to a bowl. Add eight ounces of whipped cream (1.5 cups). Combine with a large spoon.
3. In a blender, add your sour / whipped cream mix, then add in mandarin oranges, peaches, and cantelope. Add in
1/2 cup flaked coconut. Blend on high until everything is mixed together. Add in one can mango nectar and 1/2
cup honey syrup. Blend again. Serve chilled or over ice!
Recipe graciously used with permission (and slightly modified) from The Geeky Chef! Check out their amazing blog:
http://www.geekychef.com

INGREDIENTS:

 1 cup of salted butter  2 tbsp cinnamon

 1 1/2 cups of sugar  1 1/2 cups all-purpose flour
 1/4 cup brandy  1/2 tsp baking soda
 4 cups of semisweet chocolate chips  1/2 teaspoon salt
 2 tsp vanilla extract  Sea salt, to taste.
 5 eggwhites

DIRECTIONS:

1. In a saucepan, bring your butter, sugar, and brandy to a boil, stirring constantly. Remove from heat. In a
microwave, melt your chocolate, then stir it into your mixture with a wooden spoon. Cool mixture slightly.
2. Combine your egg whites in a large mixing bowl. Slowly add the chocolate mixture and continue to stir. Add in
your vanilla extract. Add in the remainder of your dry ingredients, the flour, baking soda, cinnamon, and salt.
Keep stirring and combining the ingredients until you've got your dough.
3. To form the dough balls, use your hands and shape them by compressing the dough together and circling them
in between your palms. Place them onto a baking pan covered with a sheet of wax paper.
4. Preheat your oven to 325 F and bake for 25-35 minutes. Use a toothpick to test the balls to see if they are ready
- if the toothpick comes out clean after insertion, then the dough is fully cooked!
5. Once out of the oven, sprinkle on sea salt to taste on top of your balls. The flavor is a very nice addition to an
otherwise very sweet tasting treat, so the combination of the two can be quite satisfying! Feel free to
experiment and see how much you like!
INGREDIENTS:

 1 sugar pumpkin (2 if you plan on using one as a  5-6 cups pumpkin puree
bowl)  5-6 cups vegetarian broth
 1 onion - diced into small bits  1/4 cup brown sugar
 1 tbsp olive oil  1/3 cup agave
 1 tbsp white wine vinegar  1/2 cup heavy cream
 1-2 tbsp butter (optional)  1/2 tsp nutmeg
 1 tsp ginger powder  Salt and pepper (to taste)

Goat Cheese topping:

 1 cup heavy cream  4 oz goat cheese  Thyme

DIRECTIONS:

1. Prepare your sugar pumpkin for roasting in the oven. Slice off the top and split it down the middle with a knife.
Be careful when cutting pumpkins!! It is very easy to accidentally cut yourself because they have such thick and
strong skins. Go slowly and never force the knife, push, or pull too hard. Once you've split your pumpkin, use a
spoon or ice cream scoop to remove the guts and seeds from inside. It does not need to be perfect since we will
be baking the pumpkin, but still be thorough!
2. Preheat your oven to 450 degrees F. Place both halves of your pumpkin on a baking sheet or cookie sheet and
bake in the oven for 35-40 minutes. To check if your pumpkin is done, use a fork or knife to prod the surface. If
the utensil pierces the skin and pumpkin easily, then your pumpkin is ready. If it is still tough, then it needs to
cook for a bit longer.
3. Remove your pumpkin from the oven and allow it to cool. Using a knife or your hands, cut or peel the skin from
the pumpkin. Make sure to cut off any other burnt areas as well (most likely the surfaces touching the baking
sheet). Cut the skinned pumpkin into small 2-inch chunks. Prepare a blender, food processor, or stick blender.
Puree the pumpkin with any of these devices. Only puree small bits at a time - whatever your machine can
handle. Separating the pumpkin into sections will make it much easier.
4. If your pumpkin is still too lumpy, no worries. You can optionally re-puree the whole mixture at the end of the
recipe. If not, then you've got yourself a legit "Lumpy" pumpkin soup!
5. Heat a large cooking pot on high and add your diced onions and olive oil. Stir these ingredients and cook them
until the onions are translucent and see through. Once that's done, pour in your white wine vinegar to deglaze
 the pot. At this point you can optionally add in butter if you would like a richer flavor to your soup. Add in your
ginger powder, pumpkin puree, and vegetable broth. If your sugar pumpkin only made 5 cups of puree, then
only add in 5 cups of vegetable broth, and so on. Once these ingredients are mixed in, add the brown sugar and
agave. Agave is also optional if you would not like your soup to taste too sweet.
6. Constant taste tests are your friend at this point in the process! There are many spices that you can add to
soups, and if you feel your concoction is missing something integral, don't be afraid to experiment a little! If
you're too scared to experiment, then salt and pepper are your safest bets to start off with.
7. Bring the entire soup to a boil, then lower the heat and allow it to simmer. Cover the top of the pot and let it
simmer for 10-15 minutes.
8. To make the goat cheese topping, empty out one cup of heavy cream into a mixing bowl. Mix and beat the
heavy cream until soft peaks form. Add in your room temperature goat cheese, evenly crumbling it over the
whole mixture. Sprinkle some thyme on top. Mix it all again until combined.
9. Now that your soup is finished, remove it from the stove. Stir in the remainder of the heavy cream and nutmeg.
Be careful with nutmeg as it is a very strong spice. Add it in slowly and continually taste test until it matches the
flavor you like.
10. At this point you have the option of puree-ing all of the soup again or leaving it as it is. A little lumpiness never
hurt anyone! But depending on your taste you may be looking for a smoother experience.
11. Serve the soup piping hot in a bowl and dollop the goat cheese spread on top! Enjoy with friends and family! We
hope this soup will keep you warm in the cold autumn and winter months!
INGREDIENTS:

Broth:

 Fish stock  Ginger (1 thumb)

 Green onions (1 stalk)  Water

Noodles:

 2 cups of flour  1/4 tsp of salt

 1 tsp of spirulina (or any other green material  3/4 cup of water
mixable with flour)

DIRECTIONS:

1. To make the broth, you're going to need a base ingredient to infuse the water with flavor with when you're
cooking it. There are many vegetarian options out there as well if you're not a fan of the taste of fish. Go to your
local grocery and be on the lookout for fish bones, usually the best tasting fish for broths are leaner white fish
like Halibut, Cod or Flounder.
2. We went with a very simple broth since we assumed the water tribes in the world of Avatar and Legend of Korra
would have used very few ingredients given their location in the world and the kind of produce available to
them. However, should you wish to spruce up your broth more, you can add a variety of ingredients to the broth
like carrots, onions, celery, etc. Do a quick google search for "how to make a fish broth" for some ideas! Alright,
let's get cookin!
3. Cut the bottoms off of the stalks of the green onions. Cut a slice of ginger off and pound it until it splits. Rinse off
your fish bones with water. Add all these ingredients to a pot and fill it with water until it reaches about 2/3 of
the way up. Any higher and it will likely spill over if it boils or becomes to hot.
4. Place the pot on the stove and bring it to a simmer. Once it nears a simmer you should be able to scoop off any
scum from the top. Place a lid on top and continue to simmer your broth. You can leave it as long as you like, but
if you're short on time, just under an hour will be long enough. Once the time has passed, empty out the broth
into another container and toss the remaining bones, etc. in the pot.
5. To make the noodles, first combine your flour, spirulina, and salt in a bowl. Mix until combined. Then add your
water and begin to stir and knead the dough. We suggest keeping it in your bowl, otherwise you run the risk of it
 staining your countertop because of the green coloring. Once you've created a dough ball, plastic wrap your
container and let the dough settle for 30-45 minutes.
6. After it's settled, take it out and place it onto a floured surface. Knead it for 5-6 more minutes, then roll it out
flat onto the table. Keep the surface of the dough very well floured, we found that when mixing the flour with
spirulina, it became much stickier as a result.
7. After you've flattened out the dough, start at one end and fold it over itself in widths of 1-2 inches. Make sure to
cover each fold with a thin layer of flour before folding it over. Then take a knife and cut perpendicularly across
the rolled up dough. Cut however thick you would like your noodles to be. Afterwards, gather all your cut
sections together and sift them through your hands to separate the noodles.
8. Bring another pot to a boil. Place your noodles inside and cook them until they are ready to go. It took less than
5 minutes for us when we cooked it, but could differ depending on your ingredients (even with a different brand
of spiraling). Just make sure to constantly take out a noodle and give it a taste to see if it's been cooked through.
9. Once your noodles are finished, empty them into a coriander and rinse them off with some water. Serve the
water tribe noodles with the broth in a bowl of your choice. Remember, the secret is to slurp as loud as possible!
When no one else can hear you, of course.
INGREDIENTS:

 Circle pan  Maraschino Cherries

 Frosting  Corn Starch
 Fondant  OR: Strawberry jam, Raspberry jam, etc.
 Pink Food Coloring

DIRECTIONS:

1. First things first - purchase a circle pan from your local crafts store or online! Wilton makes a few, as do several
other companies. No worries if the circle pan comes in the shape of a soccer ball or basketball - we'll be covering
this cake up so you won't see any designs underneath!
2. The next steps are completely up to you. If you have a favorite cake recipe or just want to make a box cake, go
for it! We made a simple Vanilla cake for our recipe since it would pair well with the maraschino cherry topping
we were adding later. Using a sharp knife, cut a thin sliver from your circle cake down the middle and combine
the remaining halves for an oval shape for our brain. Don't cut too much! If you're unsure how much to remove,
start smaller and cut more away if you're unsatisfied with the shape. Finally, cover the cake with frosting and
also coat the inside a little so both halves stick together.
3. To prepare the disgustingly delightful brain matter, you'll need to prepare the fondant. Use Crisco or shortening
to coat your work surface and hands and start to knead and soften the fondant. Then using pink food coloring,
only add a tiny small 'dot' of coloring to your ball of fondant. This stuff will spread throughout and if you're not
careful, you'll get an overly pink final result. To be safest, put a small bit in then add more later if absolutely
necessary.
4. Once the fondant is colored, tear away small chunks and begin to roll them out onto your surface. You can use
your hands for this! Make small noodle-esque cylinders. Make sure the thickness is even throughout. You can go
as thin or as thick as you want here. We used these images to help reference what an actual brain looks like
(Warning: slightly graphic imagery):
5. Make sure both sides are symmetrical or close to it!
6. Once it's all done, prepare your blood topping by adding some corn starch to the maraschino cherry juice. If
you'd like more red color, you can drop some red food coloring in as well. To really get the corn starch to
thicken, you'll need a little heat. Mix the ingredients together over a low flame. Continually stir until you start to
see the blood thicken. Be careful as well with the amount of corn starch you put in - too much and the flavor will
start to be a little gross. If you want to make your sauce extra sugary, you can melt some powdered sugar in too!
7. Dress up that cake! Pour the sauce over any knife wounds you might like to make, otherwise coat the whole
thing with blood wherever you see fit. If you're using a knife for decoration, make sure to either take safety
measures before cutting and eating it, or use a fake knife!
INGREDIENTS:

 1 cup whole wheat flour  1/4 cup melted caramel candies (or melted
 1 1/2 teaspoons baking powder caramel)
 1/2 tsp salt  2 bananas, chopped and blended
 3/4 cup unsalted natural peanut butter  1/2 cup hot water

Pre-recipe warnings - make sure you know what your dog can and cannot eat. The ingredients in this recipe have been
made to be safe for dogs first, and edible by humans second. If you are uncomfortable or unsure about feeding your
pet any of these ingredients, or if they have digestion issues or requirements, be sure to always speak to your
veterinarian beforehand.

Before you begin, you'll want to make your own cookie cutters so you're ready to bake when the dough is finished!

DIRECTIONS:

1. To make your own cookie cutters, go to your local hardware store and purchase a short roll of metal wiring
anywhere from 3/4-1 inch thick. The wire should be thin enough to bend and shape with your hands, but still
thick enough to keep its shape. We used items like a rolling pin to shape the wire into the exact shape we
wanted. Make any kind of shape you want! The typical Scooby Snack shape you usually see on the show looks
like three circles combined at the center (like a 3-way venn diagram!).
2. Mix together your dry ingredients - flour, baking powder, and salt. Place all your wet ingredients in
microwaveable containers and heat them up separately for 10-30 seconds, or until the liquid is runny and not
firm. In a separate mixing bowl (we used our KitchenAid mixing bowl, but any large bowl will do) combine the
melted peanut butter, caramel, blended bananas, and hot water. Mix until all ingredients are smooth and
combined.
3. Gradually, while stirring or mixing your wet ingredients, add in your dry mixture. If the dough is too dry, add a
little more water. If it is too wet, add a little more flour. Continue to stir or mix until the dough is one big globby
mess. Place your container in the freezer or fridge to cool it down for 5-10 minutes.
4. After the dough has been chilled, lay out wax paper on your table. Scoop a small amount of dough onto it and
place another layer of wax paper on top. Using a rolling pin, slowly and smoothly roll out the dough until it is
about 1/4-1/2 inch thin. If creases or crinkles start to appear, lift the wax paper up off the dough, then replace it
and roll over the imperfections. After one side is smoothed out, flip the entire thing over and do the same to the
 other. If you put too much dough in the center of the wax paper, you'll find that it leaks out the sides when you
roll it out. Get a feel of how much you can put in at once!
5. Use your new cookie cutters and cut out the dough. Press the cookie cutters down firmly on the dough so you
make sure it cuts all the way through and doesn't tear when you remove the excess dough. If you're having
trouble getting the cookies off the sheet, use a spatula!
6. Preheat your oven to 375 and bake your cookies on a cookie sheet and wax paper for 10-15 minutes. Keep a
close watch on your cookies! The thinner they are, the faster they will bake.
7. Your cookies are done! Put them in your favorite doggie bowl or ziploc bag or airtight container and make your
pet's day! These treats are high in nutrients and low in sugar, but like any good treat, they're best served in
moderation (and for good behavior!)
NOTE: we disassembled the Everything Burrito afterwards and saved about 80% of the food. Secret fact, a lot of the 20%
we threw away was actually food that had gone bad OR was about to at the grocery mart.

INGREDIENTS:

 Strawberries  One eggplant  Lettuce

 2 eggs over hard  One rotisserie chicken  One tomato
 1 carton of milk  One pink donut  Lots of beans
 2 strips of bacon  One pretzel (large size)  Big chunk of meat with
 Spaghetto and meatball  One bowl of cheerios bone in the middle
 One green cup  One pineapple  A strawberry shortcake
 One spatula  Hotdog in bun with  A bunch of pancakes
 One stovetop pan mustard  French fries
 Two sandwiches (green  One banana  One hamburger
lettuce in the middle)  One pumpkin  Two tacos
 One carton of eggs  Lemon wedge  Chinese takeout noodles
 Glass of milk with bendy  One carrot with chopsticks
straw  One slice of pumpkin pie  Tortillas
 Two grapefruits  One waffle with butter  Beans
 An uncut loaf of bread  Cotton Candy
 One apple  Grapes

DIRECTIONS:

1. Place your tortillas on a large flat surface. Layer them so they overlap each other. To glue them together, use
melted cheese or your beans.
2. Start placing every single ingredient on the tortilla. Here is a reference image.
3. It will be extremely difficult to build the entire burrito without some other objects helping you stabilize your
gigantic mound of everything, so don't be discouraged when your tower can only get so high!
4. To wrap it up, try your best to flatten out the ingredients and slowly roll the tortilla up. As soon as you can get
one side of the tortilla over, tuck it under and keep rolling, Fold in the sides when you get halfway and voila,
you've got one huge burrito.
INGREDIENTS:

 1 cup coconut milk  1 tsp barley grass, wheat grass, alfafa drink
 1 cup water powder (optional)
 1 lemon, sliced and de-seeded  1/2 lb frozen strawberries
 1 banana, sliced  1/2 lb frozen honeydew melon
 1 apple, cored, peeled and pitted  1/2 lb frozen pineapple
 2 tsp powdered spirulina

DIRECTIONS:

1. Add the coconut milk, water, barley/wheat/alfafa drink powder, banana and apple into a blender. Blend until
liquified. Add the frozen strawberries, melon, pineapple and blend again. Finally spoon in the spirulina slowly
while your drink is still mixing slowly in the blender.
2. Blend until liquified and serve chilled.
INGREDIENTS:

 Water  Rose Water  1 cup of confectioner's

 Caster Sugar  Red food coloring sugar
 Gelatin packet(s)  1/4 cup of corn starch

DIRECTIONS:

1. To make the base gelatin for Turkish Delights, you'll need water, sugar, and gelatin packets. Since the
consistency of Turkish Delights is much gooier than your run of the mill jello, use twice the amount of gelatin
packets for however much you are creating. To finish off the gelatin, add in a little red food coloring until the
color is nice and pink, and enough rose water to taste. Rose water is the signature taste of Turkish Delights - the
actual material is very strong so be careful not to add too much in!
2. After your gelatin has been made, pour it out into a metal tin onto seran/cling wrap. Make sure your skin does
not come in contact with the liquid while it is still hot! It will stick and burn your skin. After this has cooled down,
place it in your fridge to set and become liquid jelly.
3. Make a 'dip' for your gelatin with 4 parts confectioner's sugar, 1 part corn starch. Mix the two together.
4. Take your gelatin out of the fridge and unwrap it from the plastic. Cut into little squares with a knife, or
whatever shape you'd like! Dip the gelatin into the sugar and corn starch and coat each side evenly. Once you're
done, lay them out on a separate plate and enjoy!
INGREDIENTS

 2 tbsp. finely chopped onion  3/4 cup seasoned bread crumbs

 2 tbsp. finely chopped celery  1 tbsp. Dijon mustard
 4-6 tbsp. vegetable oil  2 tbsp. mayonnaise (plus 1 cup for dipping
 1 tsp. thyme sauce)
 1 lb. frozen imitation crabmeat, (defrosted and  2 eggs, lightly beaten
finely chopped in a food processor)  Salt and pepper (to taste)

DIRECTIONS:

1. Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the
onions are translucent.
2. In a large bowl combine the crabmeat, sautéed onions and celery, bread crumbs, Dijon mustard, mayonnaise,
egg, salt and pepper to taste. Stir to combine.
3. Shape into rounds by using a small ice cream scoop, then gently pat flat.
4. Heat 3 tablespoons of vegetable oil in a large skillet. Working in batches (2 to 3 crab cakes at a time) place the
crab cakes in a skillet and cook until golden brown, about 2 minutes per side. You may need to add more oil for
the second and third batches.
5. Preheat the oven to 400°F. Transfer the crab cakes to the baking pan and bake for 10 minutes. The crab cakes
can be kept in a warm oven for approximately 30 minutes, or they may be reheated at serving time.
6. To create the Krabby Patty itself, you'll need these hamburger making ingredients:
a. Sesame seed hamburger bun
b. Pickles
c. Mustard
d. Ketchup
e. Slice of tomato
f. Slice of red onion
g. Cheese (cheddar or any other yellow cheese will work)
h. Lettuce
7. Combine the ingredients in that order with the Krabby Patty at the very bottom.

Horseradish Aioli Recipe:

 2 egg yolks  2/3 cup peanut oil
 1 tbsp white wine vinegar  1/3 cup olive oil
 1 tsp sugar  3 tbsp white grated horseradish
 1/2 tsp salt  3 garlic cloves, minced
 1/4 tsp white pepper

1. Combine egg yolks, vinegar, sugar, salt and pepper in a mixing bowl. Mix. Combine the oils in a separate bowl
and very slowly add this to your yolk mixture. Stir it in slowly. You can add the oil a little more quickly when the
sauce thickens. Too much oil and your eggs and oil will not blend.
2. Add horseradish and garlic and mix. If you're not a fan of either ingredient, you don't need to put in the full
amount. Chill and serve with your crabby patties!
INGREDIENTS:

 Japanese rice Fillings:

 Nori Seaweed
 Optional:  Pickled daikon
 Rice Seasoning  Salted salmon
 1/3 cup Japanese rice vinegar  Tuna with mayonnaise
 1/4 tsp salt  Konbu seaweed
 1 tbsp sugar

DIRECTIONS:

1. You must use Japanese or Sushi rice for the Onigiri to work. Jasmine and any other kind of long rice will not. You
can buy Japanese rice at most stores, but we recommend going to your local Japanese market to get all the
ingredients!
2. To make the rice, make sure you wash it thoroughly before cooking. Simply rinse the rise in water, mix well with
your hands, pour out the excess murky/clouded water, then repeat. Continue doing this until the water is more
or less clear. This step is the same for using a rice cooker and when cooking on a stove.
3. Optionally you can make the rice stickier and add a bit of taste to it. Typically done with sushi rice, combine 1/3
cup of Japanese rice vinegar (regular white wine vinegar works as well), 1/4 tsp salt, and 1 tbsp of sugar in a
sauce pan and put it over a low heat, stirring or swishing often so nothing sticks to the bottom. Once the sugar
and salt have melted, take the mixture off the heat and add it to your now-cooked rice. Mix thoroughly.
4. Onigiri is best formed when the rice is still hot. It will be harder once the rice has dropped to room temperature.
Before we start, keep a bowl of warm water nearby. You can add a little salt to it as well to help aid you in the
forming process. Wet your entire hand with water, including your palms. Clap your hands together to remove
any excess water.
5. To form the Onigiri, take a handful of rice and shape it into a ball. If you want to add a stuffing, poke a hole into
the ball and insert a little bit of salmon, tuna, or whatever you like into the middle. Close the hole over the ball
and begin to form the Onigiri. Make one hand in the shape of a perpendicular angle (or a pyramid as we refer to
it in the video). With your other hand, shape it like a cup with your fingers being one side of the cup, your thumb
being the other, and the middle of your palm the bottom. Place the rice ball inside these two shapes and press
down evenly on all sides. Rotate the Onigiri inside your hand so each triangular side rotates into your pyramid
shaped hand. This will make sure you get the most equilateral triangle.
6. This last step of forming the Onigiri is easily the hardest and takes the most practice to get right. But once you've
mastered it, you can move on to making different shapes of Onigiri! Do a Google Image Search of "Onigiri" if you
want to be inspired!
7. Finally, you can add some Nori or seaweed to your rice ball to give it a place to be held when eaten. First warm
your seaweed up by passing it over a low heat on your stove top several times on each side. Careful not to burn
it! Afterwards, cut the seaweed into strips with scissors and then carefully wrap or place on your Onigiri.
8. That's it! A simple but delicious snack that can be enjoyed at any time during the day. A great fun activity to do
with family and friends as well before sitting down to watch your favorite anime!
INGREDIENTS:

Fish Fingers: Custard:

 1-2lbs of cod or any other light fish  4 egg yolks

 1 cup of flour  1/2 cup of sugar
 1-2 eggs (1 egg for 1 lb of fish, 2 eggs for 2 lbs)  1 tbsp white flour
 1 cup of seasoned bread crumbs  2 cups of milk
 1/4 cup of shredded parmesan cheese  1/2 tsp vanilla extract
 Salt and pepper (to taste)  Lemon zest (grated rind of 1/2 to 1 lemon)
 Vegetable oil

DIRECTIONS

1. Fish Fingers:
a. cut your fish into fish finger sized chunks. The thicker they are, the easier they will be to cook. The width
and length should be around the size of two fingers held together. Once you've cut up your fish, create
an assembly line starting with your flour, then your beaten egg(s), then your seasoned bread crumbs
and parmesan cheese. You can add salt and pepper to taste in your eggs.
b. Dip the fish fingers into the flour just covering the surface. Knock off an extra flour. Immerse the entire
finger into the beaten eggs. Knock off any extra eggs that hang on. Roll the finger in the bread crumbs
and cheese until all the surfaces are equally covered. Again, knock off any extra crumbs or cheese that
stick to the surface.
c. Prepare a medium or large non-stick skillet or pan and add a layer of vegetable oil the bottom. You'll
want the oil to be deep enough to go a quarter of the ways up the fish finger when you put them in to
cook.
d. Heat the oil on medium high. Once it's sufficiently hot, carefully place your fish fingers around the pan.
Some oil may jump out at you, so don't splash your fish fingers in when placing them or you'll end up
with some painful burns. After about 2-3 minutes (depending on the heat), your fish fingers will brown.
Flip the cooked side over and cook the remainder of the fish finger until all sides have been browned.
e. Take the fish fingers off the stove and place them on a napkin or paper towel to soak up any extra oil.
2. Custard:
a. Combine the egg yolks and sugar in a medium saucepan. Stir until combined. Add in the flour and stir
until combined.
b. In a separate saucepan, add the milk, vanilla extract, and lemon zest. Heat until the milk mixture begins
to boil. Remove from heat and slowly add to egg yolk and sugar/flour mixture while stirring constantly.
c. Once the two have combined, place on low heat and simmer, stirring often until the mixture takes on a
custard like consistency.
d. Serve together! Eat well! Keep on time traveling'!
INGREDIENTS:

Sweet roll:  4 tsp cinnamon

 2/3 cup granulated sugar
 6 tbsp unsalted butter, cut into chunks and  2 eggs, room temperature
softened
 2 cups + 2 tbsp all-purpose flour Glaze:
 1/2 tsp salt
 1/2 tsp baking powder  1 cup powdered sugar
 1/4 tsp baking soda  1 to 2 tbsp milk
 4 tablespoons buttermilk, room temperature  1 to 2 tsp lemon juice (optional)

DIRECTIONS:

1. Combine your flour, salt, baking powder, baking soda and cinnamon in a bowl with a whisk. In a stand mixer
with a paddle, cream your softened butter together with the sugar on medium for about 3 minutes until the
mixture is pale and fluffy. Scrape down the edges of the bowl every now and then to make sure all the
ingredients are mixed in.
2. Beat in your two eggs until incorporated. Reduce speed to low and add the flour mixture and buttermilk,
alternating between the two. Scrape down the bowl as needed. Increase speed to medium high until the
mixture is completely smooth. Give the batter one final stir by hand.
3. In a cupcake or bunt pan, layer small squares of wax paper inside, creasing the edges as it enters. Give them a
small spray of Pam. Divide your batter evenly into the cake pan. Hold the wax paper open as your pour your
batter in to make things a little easier.
4. Tap the pan on the counter to release air bubbles. Give it a bacon shake (™).
5. Preheat your oven to 350F degrees. bake for 20-22 minutes. Use a toothpick to check when it's finished by
inserting it and seeing if it comes out clean.
6. While it's baking, prepare your glaze.
7. Combine your powdered sugar, milk, and lemon juice in a mixing bowl and whisk thoroughly. If it's too powdery,
add in a little more milk or lemon juice. If it's too watery, add in more powdered sugar.
8. After 20-22 minutes, remove the cake pan and let it cool. Once it's cooled, remove the wax paper from each
sweet roll. Apply the glaze liberally to the top of the cakes and let it set for a few minutes before enjoying them
while they're still warm!
9. Don't let anyone steal your sweetrolls!
(From actual in-game recipe, taken from http://www.planetfortress.com/dfa/portal-recipe.html)

INGREDIENTS:

 1 (18.25 oz) package chocolate cake mix  1 to 2 (6 oz each) vanilla frosting

 1 can prepared coconut frosting  8 Marachino Cherries (not in recipe, but
 3/4 cups vegetable oil necessary)
 4 large eggs  1 white candle (not in recipe, but necessary)
 1 cup semi-sweet chocolate chips  Don't forget garnishes, such as:
 3/4 cup butter or margarine, softened o fish shaped crackers
 2/3 cups granulated sugar o fish shaped candies
 3 large eggs o fish shaped dirt
 1 teaspoon vanilla extract o fish shaped solid waste
 2 cups all purpose flour o fish shaped ethyl benzene
 2/3 cups cocoa o pull and peel licorice
 1/4 teaspoon baking soda o fish shaped volatile organic compounds
 1 teaspoon salt o sediment shaped sediment
 1/4 teaspoon baking powder o a 20-foot thick impermeable clay layer
 1/3 cups water

DIRECTIONS:

1. This one's a bit tough to understand so let's break it down. The recipe actually a composite of two! The first
being the simple box cake. Following the DIRECTIONS on the box cake (18.25 oz package chocolate cake mix)
combine it with the vegetable oil, eggs, and water in a mixing bowl. Pour it into two floured and ready cake pans
and bake it according to the DIRECTIONS on the box. Usually this is 350F for 30-40 minutes. To check if the cake
is ready, stick a toothpick in it and slowly pull it out - if there's no residue on the toothpick then your cake is fully
baked! If there is residue, leave it in for a little longer, checking back sporadically.
2. Now that we've completed the box cake, it's onto figuring out how to use the rest of the ingredients to make the
remainder of the cake from scratch. Combine the butter and sugar in a mixing bowl then cream them together
by mixing until thoroughly combined. Then add your 4 large eggs, one at a time, followed by your vanilla extract.
In a separate bowl add your dry ingredients together (flour, cocoa, baking soda, salt, baking powder). Add this to
the rest of the mixture then put in 1/3 cup of water. Remember to scrape off the sides if the ingredients get
stuck there and keep mixing.
3. Pour out the cake batter into a cake pan and set it in the oven at 350F for 30-40 minutes.
4. While the cakes are baking, prepare your chocolate flakes. Melt your chocolate chips in your microwave or a
double boiler. A double boiler is made by submerging one pot (with the chips) inside a larger pot (with enough
water to cover the sides) and heating the water below. This will make sure that your chocolate chips do not stick
to the side of the pot and will melt evenly. Keep stirring until they're fully melted.
5. Then on a large cookie sheet, pour out the melted chips and smooth them out with a dough scraper or knife. Let
it cool at room temperature or place it in your freezer. When the melted chips are solid again, remove it from
the cookie sheet and begin to cut them up into small chunks, working your way slowly across. Place your new
chocolate flakes in a bowl and put it in your refrigerator so they will stay firm.
6. When all three of your cakes have been done, carefully lay them out and use a cake leveler or a large knife to
take off the rounded tops of each so they are as flat as possible. This way when you stack them it won't topple
or lean to one side. Next use either vanilla frosting (in the recipe) or chocolate frosting to evenly layer the tops
of each cake as you stack them on top of each other. Once that's done, coat the entire outside of the cake with
coconut pecan frosting.
7. Remove your chocolate flakes from the fridge and coat them around the entire cake with your hands. This can
get a bit messy.
8. Scoop some vanilla frosting into a ziploc bag. Cut off a corner and use this to dollop your cake with 8 small circles
and 1 circle in the middle. Remove the stems from your maraschino cherries and place them on top. Place your
white candle in the middle, light it up, and enjoy your Portal Cake! This sucker is incredibly rich, so cut small
slices and eat slowly! Wouldn't want GLaDOS to comment on your weight!
INGREDIENTS:

Lemon Cakes:

 1/2 cup white sugar, plus additional for dusting  2 1/2 tablespoons lemon juice (fresh is best)
 2 eggs  Zest of 1 1/2 to 2 lemons, finely chopped
 3 tablespoons plus 1 teaspoon all-purpose flour  Pinch of salt
 2/3 cup buttermilk

DIRECTIONS:

1. Preheat the oven to 300 degrees. Butter and sugar 6 ramekins. Sift together the sugar, flour, and salt and set
aside.
2. Beat 2 egg whites until you achieve soft peaks. Set aside.
3. In a large bowl, whisk together the buttermilk, lemon juice, lemon zest, and 2 egg yolks. Slowly whisk in the flour
mixture and then fold in the egg whites until no white remains.
4. Divide the batter among the ramekins. Prepare a water bath (put ramekins in a pan and heat a pot of water.
Place the ramekins in the pan and fill the water until you cover 1/3 to 1/2 of the ramekins. Cover entire pan with
aluminum foil.)
5. Bake for 25 minutes and uncover. Bake for an additional 15 to 20 minutes, or until cakes are golden brown.
Remove from water bath and let cool for a couple minutes before unmolding.
a. Recipe taken from official Blog: makinggameofthrones.com/storage/got-lemon-cakes-recipe.pdf

Milk of the Poppy:

 1/2 cup of poppy seeds  Sugar, Honey, Vanilla Extract / Almond Extract
 Water  Cheesecloth

1. Soak the poppy seeds in warm water overnight until they are soft. Remove the water and grind/blend the poppy
seeds. Strain the poppy milk from the seeds with a cheesecloth.
2. Repeat! and Repeat! and repeat!
3. When done, add sugar, honey, and vanilla or almond extract to taste.
INGREDIENTS:

 2 cups all-purpose flour  2 eggs, beaten

 1/4 cup milk  1/4 cup warm water
 2 tbsp sugar  Gel food colouring
 1/3 tsp salt  Different flavored jam
 2 tbsp butter  Sesame, flax seeds
 1 tsp highly active yeast

DIRECTIONS:

1. Sift the flour into a separate bowl. Combine the milk, sugar, salt, and melted butter in another bowl. Mix
together. Add in half of the flour while stirring, then the yeast. Combine one beaten egg with the cup of warm
water and add to mixture. Add the final flour and keep whisking until combined.
2. Dump your contents out onto a well floured surface. Flour your hands too! Begin to knead the dough. If you
would like to color your poffins, you must split the dough up at this stage, otherwise you can do it later on after
the dough has been kneaded. Add gel coloring to each individual dough puffin and begin to knead for 8-10
minutes. It should take about this long for the color to be fully kneaded in as well. This can get a bit messy, so do
your best to contain the coloring inside the dough when kneading as much as possible.
3. When the dough is ready, prepare separate bowls for each poffin to rise in. Cover the bottom with Pam, butter,
or shortening, and place the dough inside. Twirl the poffin until all of its sides are covered. Then cover the top of
the container with plastic wrap. Put these in a warm place to let the dough rise for the next 40-50 minutes.
Some ovens have a feature that allow you to do this.
4. After the dough has risen, take the poffins out of the container and punch them down (in this case, just pushing
a finger down on top will do). Knead the poffins a few more times to work out any extra gas in them. Shape
them into dough balls and let them rest again for 10-15 minutes so they settle. Now prepare your jam! Each
poffin has a unique color and berry associated with them, so we tried to match our fictional food to their real life
berry counterparts.
a. For Red Poffins (Spicy) we used red pepper jelly
b. For Blue Poffins (Beauty) we used blueberry jelly
c. For Pink Poffins (Cute) we used strawberry jelly
d. For Green Poffins (Smart) we used fig jelly
e. For Yellow Poffins (Tough) we used kumquat jelly
5. Check your local grocery store or Whole Foods and choose your own jellies! There are plenty of berries in the
Pokemon world that make up the Poffins, so don't feel restricted to what we used.
6. To fill each puffin, flatten them out and spoon a little jelly into the center. Then carefully fold the center edge
over to the other and crease the dough along the sides until sealed. Make sure no jam gets in between your
creases otherwise they won't hold and will leak when you bake them. After your poffins have been closed off,
shape them in your hand and place them pinched edges down.
7. Preheat your oven to 350F (176C) and place the poffins on a baking pan in there for 10-15 minutes.
8. That's it! Let them cool off and enjoy with friends. Try not to hoard all the good stats.
INGREDIENTS:

 3 lbs lamb (shoulder or neck)  1/2 cup water

 1 teaspoon ground ginger  1/2 cup unsalted butter (1 stick)
 1 teaspoon freshly ground black pepper  2 medium onions, finely chopped
 1 teaspoon cinnamon  2 cloves of garlic, finely chopped
 1/4 teaspoon turmeric  2 cinnamon sticks
 1/4 teaspoon cayenne  3 cups chicken stock
 1/4 teaspoon ground cardamom  1 1/2 cups dried plums
 1/4 teaspoon ground coriander  1/4 cup honey (optional)
 1/4 teaspoon nutmeg  1 cup carrots, cut into 1/2 inch thick slices
 1/4 teaspoon cloves  2 potatoes, cubed
 1/4 teaspoon basil  Lemon juice (optional)
 1/4 teaspoon thyme  1/2 cup flat leaf parsley, chopped
 1/2 teaspoon rosemary

DIRECTIONS:

1. Cut your lamb into cubes, removing the fat. Mix the marinate ingredients with one cup of water. Stir. Add in the
lamb and make sure all sides are coated and covered by the paste. Seran wrap the container and let chill
overnight in a refrigerator.
2. Melt the butter over medium heat in a dutch oven or large lidded pot. Add the chopped onions, garlic, and
cinnamon sticks. Cook until the onions are see-through and translucent.
3. Add in the lamb, chicken stock, and bring the mixture to a boil. Skim off the scum off the top.
4. Lower the heat to low and bring the mixture to a simmer. Cover the pot, stirring occasionally. Stew until the
meat becomes soft and tender. Around one to one and a half hours.
5. Add in the potatoes, carrots, plums, and honey. Stir the mixture often so the sides don't scorch. Keep going until
the meat is soft and about to fall apart, anywhere from 30 to 45 minutes. Taste the mixture at this point to
balance out the flavor. If it is too sweet for your tastes, add in some lemon juice.
6. Remove the stew from the stove, add in the parsley and serve over a hot bed of rice.
7. This lamb stew keeps very well, after it cools, refrigerate what you don't use and serve over the next few days.
INGREDIENTS:

 4 large egg yolks  1 teaspoon (5 mL) sea salt

 1 teaspoon (5 mL) vanilla extract  6 ounces (180 mL) evaporated milk
 1/2 cup (120 mL) sugar  1 cup (240 mL) heavy cream
 1/8 teaspoon (.625 mL) salt

DIRECTIONS:

1. Separate the egg yolks and place into a mixer. Add vanilla extract, sugar, and regular salt. Whisk on medium to
high until the mixture falls off the whisk in thick ribbons.
2. In a small pot bring the evaporated milk to a simmer. Be careful not to boil it or scald the milk by making the
heat too high.
3. Incorporate the simmered milk into the egg mixture by mixing and pouring in slowly. Once combined, pour
entire mixture back into the small pot and place on stove at a medium heat.
4. Whisk continuously until the mixture begins to thicken and take on a custard like texture. Be very careful not to
boil or overheat the pot otherwise your eggs will begin to scramble. Once finished, place the mixture into the
freezer until it reaches room temperature (30-45 minutes)
5. Add in 1/2 cup (120 mL) of heavy cream to the mixer and whisk until it has doubled in volume. Remove the egg
mixture from the freezer. Carefully fold in the whipped heavy cream into the egg mixture until it is fully
combined.
6. Pour the contents into an ice cube tray, spread it out evenly, then place back in the freezer to freeze (3-4 hours).
7. In a separate bowl, combine the remaining 1/2 cup (120 mL) of heavy cream with 10 drops of blue food coloring
and 3 drops of green food coloring. Mix until the cream it desired color.
8. In a food processor, combine the food coloring heavy cream, sea salt, and ice cream chunks from your ice cube
tray. Put in as little or as much sea salt as you'd like. It has a very powerful flavor and you may find the salty taste
a big overwhelming, so add it in slowly and mix it around until you feel you have a good balance between sweet
and salty.
9. Blend the ingredients together in the food processor, occasionally stopping to stir the chunks around. Once the
entire mixture has reached a soft-serve like consistency, pour the mixture into your ice cream molds. Stick
popsicle sticks in and place back into freezer. After about 3-4 hours, your ice cream will be done! Take the molds
out and run them under warm water to remove the ice cream more easily.
INGREDIENTS:

 1 1/2 cups whole wheat flour  1/4 cup honey

 1/2 package active dry yeast  2 cups all purpose flour
 1/4 cup powdered milk  1/2 cup raisins
 3 eggs  1/2 cup walnuts
 1 stick of butter  Ground cinnamon
 1 tsp salt  Brown sugar
 1 tsp sugar  Vegetable Oil

DIRECTIONS:

1. Prepare the Yeast. This is called activating the yeast and is necessary to do in order for your dough to rise. First
warm 1/2 a cup (120 mL) of water to 110-115 degrees F (43-46 Celsius). You can use a microwave on short
bursts and a thermometer. It's important you don't overheat the water as it will kill the yeast and your final
bread will not rise. Once you have warmed up the water, dump in half the packet of Active Dry Yeast and 1 tsp
(5mL) of sugar. Mix together. After about 5 minutes, the concoction should have doubled in volume.
2. In a large mixing bowl, mix the whole wheat flour and milk powder. Next add the yeast, salt, sugar, eggs, butter,
honey, and 1/4 cup (60 mL) of warm water (again, 110-115 degrees F or 43-46 degrees celsius).
3. Either mix this by hand or in a kitchenaid until combined. Once combined, add the remaining all purpose flour
and continue to mix until a dough is formed. If using a kitchenaid, run for 2 minutes on first gear, then 6 minutes
on second gear until you have well developed dough. If kneading by hand, knead for anywhere from 8-10
minutes until you've achieved the same result.
4. If using a KitchenAid, begin mixing on first gear while adding the cinnamon, walnuts, and raisins. Otherwise, mix
these in by hand while continuing to knead.
5. Remove the dough and prepare a holding bin or bowl. Either cover with PAM or a little bit of vegetable oil and
turn the dough inside until all sides are covered. Cover with a damp towel and let sit in a warm place for an hour
until the dough has doubled in size.
6. While the dough rests, create the filling and topping for the loaves.
7. The Filling: in a separate container add one part sugar, one part brown sugar, and ground cinnamon to taste.
You'll need enough to cover two whole loaves.
8. The topping: in a smaller container combine one part sugar and one part brown sugar. Mix together then add a
little bit of vegetable oil, just enough to begin clumping the ingredients. Don't be afraid to use your hands!
9. After an hour, revisit your dough. It should be about twice its original size. Punch down the dough (use a fist and
literally just push down on the top) to expel the air. Remove the dough and split into two or however many
loaves you wish to create.
10. Flour up a rolling pin and flatten the dough out to a rectangle. Brush water over the surface and sprinkle your
filling over the dough, making sure to give it an even coating. Then slowly begin to roll up the dough by rolling it
and continually pushing out the extra air with the palms of your hands. Continue to do this slowly until you
reach the end of the loaf, then brush a little more water on top and close it off. Make sure the closed off area
sits on the bottom of the dough when its resting.
11. On a separate baking pan with wax paper or bread pan, place your finished loaves. With your last egg, mix it
together and use the brush to coat the tops of the loaves. You can also just use egg whites or milk depending on
what you want your final product to be. Egg yolks will create a shiny golden crust, egg whites will make a shiny
crisp crust, and milk or butter will make a softer crust. Once you've covered it, add the topping evenly across the
top. Let the dough rest for another 30-40 minutes.
12. Preheat your oven to 375 degrees F (190 degrees Celsius). Place the bread inside for 35-40 minutes. Serve hot
out of the oven!
13. Additionally, to create the burnt effect, turn on your stove and hold the bread over the flames until the top layer
begins to blacken.
INGREDIENTS:

 White sandwich bread  Tomato

 New! Meat! (you can use thick cut ham or  Lettuce
bologna)  Pimento olives
 Swiss cheese  Toothpick

On a whole piece of bread, combine the ingredients according to this reference photo:

Remember, you'll be doubling all the ingredients such as the cheese and tomatoes to make a whole sandwich. You'll
then cut it in half diagonally to achieve the look of the Heavy's Sandvich.

Also you won't regain any health back unless you go OM NOM NOM NOM NOM when you eat it. Trust us.
 - The Legend of Zelda Heart Potion! -

INGREDIENTS:

 3 peaches  1/2 cup of rosewater

 2 lemons  1 bottle of rose wine
 2 blood oranges  3/4 cup of triple sec
 1 regular orange  1/3 cup of sugar
 1 cup of raspberries o For a NON-alcoholic option, substitute
 2 cups of strawberries any kind of juice for the rose wine and
 2 bottles of ginger ale remove the triple sec.

DIRECTIONS:

1. Wash all fruit thoroughly.

2. Cut up fruit into small chunks and put into large mixing bowl or spigot jar. In a separate container, mix the rose
wine and ginger ale together. Pour onto the fruit. Add in sugar, triple sec, rose water and mix together very well.
Let the concoction sit in the fridge for 2 hours or more.
3. Serve! Delight! It's a heart potion for your valentine!
INGREDIENTS

 12 tablespoons (3/4 cups, 180 mL) sugar  2 quarts (1.9L) of sparkling water
 12 tablespoons (3/4 cups, 180 mL) fresh lime  Natural green food coloring
juice  6 clear twist off bottles
 24 teaspoons (1/2 cups, 120 mL) fresh ginger
juice

DIRECTIONS:

1. Stir sugar, lime jiuce, and ginger juice together. Mix well until sugar is dissolved.
2. Add sparkling water
3. Add food coloring
4. Pour into empty twist off bottles

Makes 6 servings
INGREDIENTS:

 1 box of cereal (your choice)  1 cup (240 mL) chocolate chips

 Powdered sugar  1 teaspoon (5 mL) vanilla extract
 1/2 cup (120 mL) peanut butter  1 doggie bowl
 1/4 cup (60 mL) butter

DIRECTIONS:

1. Heat a pot on a stove at medium then add butter, chocolate chips, and peanut butter.
2. Stir until liquid then add in vanilla extract
3. Remove pot from stove and add cereal into pot. Mix until all of the cereal is covered
4. In a ziploc bag, pour in powdered sugar then spoon in covered cereal. Shake the bag and thoroughly mix the
contents until all cereal is covered

Wimmy wam wam wozzle!!

INGREDIENTS:

 Dumpling and dough ingredients: o 1 tbsp (15 mL) soy sauce

o 9 shrimp o 1 cup (240 mL) bamboo shoots
o 2 stalks of green onion o 1 tbsp (15 mL) of Panda brand Oyster
o 1 inch (2.54 cm) of ginger root sauce
o 1 1/2 cups (350mL) celery (blanched o 2 tsp (10 mL) of salt
and processed)  Dipping sauce ingredients:
o 3/4 lb (335g) ground beef o 1 part Black rice vinegar
o 2 1/2 (595 mL) cups of flour o 2 parts Soy Sauce
o 1/4 cup (60 mL) vegetable oil o 1 part Sesame oil

DIRECTIONS:

Dumpling filling:

1. Mince the green onions and ginger

2. Butterfly the shrimp and dice into small bits
3. Dice the bamboo shoots
4. Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground
beef
5. Add in ginger and green and onion to mixture and stir until liquid has been soaked up
6. Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots
7. Mix thoroughly
8. Pour in remaining celery and continue to mix ingredients in

Dumpling dough:

1. Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight.
2. Cut dough into slices and roll out into tubes
3. Cut off small sections of the dough, one per each dumpling
4. Flour your working surface
5. Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small
circle. Make it as thin and flat as possible
Creating the dumpling:

1. Dollop out a small amount of mixture onto the dumpling

2. Take one side of the dough and fold it over the dumpling. Carefully work your way around both edges, being
careful to not press any mixture between the folds
3. When you've finished, close off the seams one more time for extra security.
4. Follow the same steps to create a massive dragon dumpling, except when closing this off, take one side and
begin working clockwise or counterclockwise from that spot, folding the dough over itself until you've wrapped
it entirely.

Cooking the dumpling:

1. For regular dumplings, bring a pot of water to boil and drop them in.
2. They will be ready when they float to the top and have small wrinkles in them and are slightly transparent
3. For dragon sized dumplings, pour water into a steamer and place the dumpling on top of a bed of lettuce on a
ceramic plate.
4. Bring the water to a boil and place the dumpling inside, closing the lid. Let it steam for 15-20 minutes.

Making dipping sauce:

1. Combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together.
2. To add extra spiciness, try stirring in some red chili paste.
3. Serve hot and eat up! Happy new year!
INGREDIENTS:

 2 1/2 cups of flour  1 tbsp of cinnamon

 3 eggs  1 cup of maple syrup
 4 oz butter  4 scoops of protein powder
 1 orange  Bacon. Lots of it.
 3 oz walnuts

DIRECTIONS:

1. Combine the eggs, butter, walnuts, cinnamon, maple syrup, and protein powder in a food processor. For the
orange, only put in a 1/4 of the peel and one slice.
a. Notes: Put as little or as much protein powder into the drink as you would personally like. If you're
making this an energy bar to eat after working out, the more the better. You may also substitute any
kind of nut for your bread, as well as honey for the maple syrup.
2. Blend the ingredients on high until liquid
3. Add in 1 cup of flour
4. Blend again until liquid
5. Pour mixture into a mixing bowl
6. Add remaining 1 1/2 cup of flour
7. Add diced bacon (optional)
8. Whisk/blend until batter
9. Pour batter onto a baking pan
10. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius)
11. Place baking pan in oven for 10-15 minutes
12. Take pan out, flip bread over, place back in oven for 5-10 minutes
13. Bacon weave is optional, but highly delicious. Not nutritious. Just delicious.
RED VELVET CAKE:

 2 1/2 cups of all-purpose flour  2 eggs

 3 teaspoon of cocoa powder  1 stick of butter, melted
 Red food coloring  1 cup of buttermilk
 1 teaspoon baking soda  1 teaspoon of vanilla extract
 1 1/2 cups of sugar  2-3 tubs of Cream Cheese frosting

DIRECTIONS:

1. Combine flour, baking soda, sugar in a bowl and mix together

2. In a separate bowl, combine cocoa powder with food coloring, whisk until a thick paste
3. Pour the flour, baking soda, sugar combination into a large mixing bowl
4. Add melted butter
5. Beat on medium to high until combined
6. Add in eggs while mixing
7. Add in buttermilk, vanilla extract, and red cocoa paste.
8. Add paste until desired color is achieved
9. Prepare two 8x8 inch pans by pouring a bit of oil and then spreading around with a napkin or paper towel
10. Add in some flour and spread around until the pan is coated
11. Pour cake batter into pans
12. Preheat oven to 350 degrees
13. Bake cakes for ~30 minutes
14. To create a layered cake, cut each cake in half with a cake leveler
15. Stack each cake with a layer of frosting in between
16. Apply frosting to whole cake when finished layering

FONDANT:

 1 box of rolled Fondant  Gel food coloring (red and  Crisco, or shortening
brown)

DIRECTIONS:

1. Remove fondant from packaging

2. Cover the surface of your working area and your hands with Crisco/shortening
3. Knead fondant until soft
4. To color, apply food coloring to fondant and knead until color is evenly spread (create a larger amount for brown
to cover the cake, smaller for red)
5. Apply crisco/shortening to rolling baton
6. Roll out brown fondant to size of cake, leaving a few inches on each side
7. Wrap fondant back up onto rolling baton
8. Apply fondant to cake
9. Flatten sides, cut off excess with a pizza cutter
10. Cut out white trimming and apply to cake with dabs of water
11. Cut out red squares and apply to top of cake
12. Optional: dress the sides of the cake with frosting to cover up imperfections
13. Cut into sixths and enjoy!
FOAM INGREDIENTS:

 6 Tbsp of sugar  1 cup heavy cream

 3 tsp of vanilla extract  2 tsp of butter flavoring

DIRECTIONS:

1. Combine ingredients in a large mixing/Kitchen Aid bowl.

2. Mix or whip on a medium to high speed until you get soft peaks, this can take anywhere from 2-4 minutes

DRINK INGREDIENTS:

 IBC Cream Soda (or any cream soda)

 Mrs. Richardson's Butterscotch Caramel (for slushie and hot drink)
 Milk (for hot drink)
 Brown sugar (for hot drink)
 Cold:
o 1 bottle/can Cream Soda
1. 1 tbsp artificial butter flavoring (more depending on personal taste)
2. Combine ingredients in a frosted glass, mix well
 Slushie
o 1 tbsp of Mrs. Richardson's Butterscotch Caramel
o 1 cup of ice
o 1 bottle/can of Cream Soda
1. Combine ingredients in a blender. Blend well until frothy
 Hot:
1. Heat on medium
a. 1 glass of milk
b. 1 tbsp of Butterscotch Caramel
c. 1 tbsp of Brown sugar
2. Mix all together in a pot on medium heat. Stir until drink is desired hotness

FOR ALL DRINKS: pour out into a mug, add a layer of foam, and enjoy!

Optional:
 Butterscotch Schnapps (add in at any point you are mixing the liquid ingredients for the butterbeer)
INGREDIENTS:

 2 1/2 Ounces Cow's Cheese (we used Gruyere  4 Eggs (added in by us, original recipe didn't
cheese for the sunshine sauce, Parmesan have eggs but calls for it)
cheese to cover the souffle dishes)  9 Ounces Milk
 1 Ounce Butter  A Dash of Salt
 1 Ounce Flour (non rising)  A Dash of Pepper
 A Cupful of Ground Nutmeg (reduced to a dash)

DIRECTIONS:

1. Stoke the flames of your oven, and achieve a moderate heat. (Preheat to 400)
2. Grate the cheese into thin shavings by running a finely honed elven dagger over the block.
3. Separate the egg whites from the yolks, and beat the whites vigorously until they thicken.
4. Begin preparation of the signature Sunshine Sauce: - Melt the butter, and add in the flour while stirring
continuously until well blended. - Move the mixture to a smaller flame and begin gently stirring in the milk. It is
crucial that you do not stop stirring! - Continue to do so for ten minutes, until the mixture thickens. Then, and
only then, will the Sunshine Sauce be considered ready.
5. Add the salt, pepper and nutmeg, and remove from the flame.
6. Add in the grated cheese, and then the egg yolks. Stir well until fully blended. Then, gently add in the egg whites
with a spoon made of carved hickory wood. (fold the egg whites in gently, making sure to not destroy air
bubbles)
7. Gently pour the mix into four stonework souffle' dishes, filling each nearly (but not quite!) to the top. (if you'd
like, prepare the souffle dishes beforehand by coating them in butter and grated parmersan cheese)
8. Put the dishes in your moderately hot oven and shut that door! Keep sealed for 25 minutes, or your scrumptious
suns will rise, only to fall down flat into the oven's abyss. (put in oven and immediately reduce heat to 375
degrees. Bake until the souffles rise and tops are browned. DO NOT OPEN TOO EARLY or the souffles will fall)
9. Remove after 25 minutes, and serve immediately.
10. Behold, the brilliance of the sun, and the exquisite flavor of the Sunshine Souffle!
INGREDIENTS

 Olive oil  2 garlic cloves, minced

 1 large onion – diced  White wine vinegar
 2 tsp fresh chopped rosemary  2 tsp paprika
 8 ounces portabella mushrooms  1 cup of sour cream
 8 ounces white mushrooms  2 tbsp flour
 Can of peeled tomatoes  Chopped parsley

IN A POT:

1. Heat oil and add onions and rosemary. Cook until lightly browned - about 12 minutes.
2. White wine vinegar that sucker! Add more oil and cook mushrooms. Saute until browned - about 5 minutes.
3. Salt and pepper, then cover with 1.5 cups water. Cover and cook with low heat at a simmer for 30 minutes.
4. In a small bowl mix flour with water until smooth, add sour cream and mix well.
5. Pour mixture into mushroom stew. Add crushed garlic, cook for a few minutes. Make Klimp balls. Reduce to
simmer and add Klimp.
6. Top with chopped parsley.

KLIMP BALLS:

 1 egg, lightly beaten

 1 1/2 cups milk
 1 1/2 teaspoons salt
 1/2 teaspoon sugar
 1 3/4 cup all purpose flour

DIRECTIONS:

1. Whisk together everything but flour. Gradually add flour in, mixing until smooth.
2. In boiling water/stew drop the mixture by tablespoon globs and let them cook. When they float to the surface
they are done!
INGREDIENTS

 Bacon strips  1/2 tsp vanilla extract

 1 1/2 cups all purpose flour  1 1/4 cups milk
 3 1/2 teaspoons baking powder  1 egg
 1 teaspoon salt  3 tbsp unsalted butter, melted
 3/4 tablespoon white sugar  Maple Syrup

MAKE PANCAKE BATTER:

1. Mix flour, baking powder, salt, and sugar

2. Sift twice
3. Beat together egg and melted butter LIGHTLY until blended. Lightly beat in milk.
4. Make a well in the center, pour wet mixture in.
5. Mix until smooth - do NOT overmix.
6. Let sit for 10 minutes.

MAKE BAKED BACON:

1. Line baking sheet with foil

2. Put bacon slices on foil and into cold oven
3. Heat oven to 400F.
4. 17-20 minutes, watch until bacon is golden brown. Depends on how fast your oven reaches 400.
5. Take bacon out and immediately remove from baking pan. Blob with paper towels.

MAKE BACON PANCAKES:

1. Heat lightly oiled griddle or frying pan over medium high heat. Pour batter onto griddle.
2. Wait until bubbles form, flip.
INGREDIENTS

 Cupcakes/Muffins (small and large!)  Paper

 Fondant  Scissors
 Gel coloring  black pen

DIRECTIONS:

1. Firstly make any kind of cupcakes or muffins you like! We used boxed ingredients to speed up the creation
process. You'll decide the shape of your mushroom when you fill the cupcakes in their wrap! For a more
rounded top, fill your cupcake up near the brim. For a flatter top, only fill it up 2/3 of the way. Each cupcake will
cook differently so make a few different sizes to test it out in advance!
2. Once your cupcakes are done, it's onto the fondant. Color your fondant appropriate to the kind of Mario
Mushrooms you'd like to make. Green+White = 1up. Red+White = Super Mushroom. Red+Yellow = Mega
Mushroom!
3. Work in the gel color into the fondant. Don't put too much in at first, try a little, then add more if you think the
fondant needs more color! Roll it out once you're done - keep it flat and even across. Use different sized circle
cutters and make your mushroom tops and mushroom dots. Try to cut fondant out that's bigger than the tops of
your mushrooms so you don't risk tearing it when you stretch it out. Remember, you can always cut away extra
fondant - having to put it on twice is a much more tedious process!
4. Before you apply the fondant to the cupcakes, give the tops a nice smooth layer of frosting to act as a glue. Then
place the fondant on top, carefully shape it around the edges, and cut away any excess. Then cut out your spots
and place them around the top! Cut some spots in half so that they can be on the edges of the cupcakes.
5. To make the base, measure out the width and height around the bottom of your cupcake wraps. Cut out the
piece of paper in strips and draw your eyes in the middle. Then using your fingers to hold the paper, figure out
how big your circle needs to be then tape the two ends together. Slide the cupcake in and you've got your very
own DIY Super Mario Mushroom Cupcake!! (Warning: no real growth effects or extra lives actually granted!)
INGREDIENTS

 One package of Nissin Chicken Flavored Ramen (or any ramen of your choice)
 Ham
 Eggs
 Green Onions

DIRECTIONS:

1. This is as simple as it sounds! Prior to cooking the ramen, prepare your eggs by hard boiling them. Place your
eggs in a pot and cover them with water so that there's a good inch or two above them. Bring the pot of water
to a full boil, then remove the pot from the heat and cover it. Let it stand for 12-15 minutes. After, take the eggs
out and place them in a bowl with cold water for another 3-5 minutes. Then remove the shells carefully. Cut
these in half! Cut your green onions and slice your ham as thick or as thin as you'd like it. We found all these
ingredients at our local grocery store.
2. As for the ramen, choose whichever flavor you like best! We believe the ramen they use in the movie is Nissin
Chicken Flavored Ramen. The DIRECTIONS are typically very similar. Bring a pot of water to a boil and add it to
your ramen in a bowl, or alternatively cook it in the pot of water. To make it movie authentic, we cooked ours in
a reheatable bowl. Cover the top and let the ingredients cook for three minutes. Place the ham, hard boiled egg,
and green onions inside and let it cook for a little longer. Then serve! It's as easy as that :)
INGREDIENTS

 8 oz mini marshmallows  1-2 lbs of powdered sugar

 1 tbsp water  Copious amounts of crisco

DIRECTIONS:

1. Combine your water and marshmallows in a glass bowl. Place bowl in microwave for 30 seconds. Remove and
stir marshmallows. Place back into microwave for another 20-30 seconds, or until melted. Remove and stir.
2. Clean a large cutting board or flat surface. Spread Crisco or vegetable shortening across the surface until the
entire board or table is covered. Then pour your powdered sugar on top. Make a well in the center of the sugar
and add in your melted marshmallows. Begin to fold the sugar in from the outside avoiding the sticky
marshmallow goo as much as possible.
3. Knead the soon-to-be fondant until it begins to take shape and stiffen. Continually add more powdered sugar
and knead it in. Eventually it will become harder and take on the consistency of fondant. Don't be afraid to be
generous with the powdered sugar - it's the only thing that will turn your marshmallows from goo into true
fondant! When you're finished, you can store the fondant by tightly wrapping it in seran wrap and placing it in a
ziploc bag. Suck out all the air and you've got totally reusable fondant! You may have to knead the life back into
it when you remove it from the plastic, or add more water or powdered sugar depending on how stiff or loose it
is.
INGREDIENTS

 French Press  Coffee beans

 Moka Pot (or espresso machine)  Espresso blend
 Coffee Grinder  Coffee mug!

Dean Ernie Calhoun is a man of exquisite taste, and only prefers coffee from other parts of the world. But this is also
YOUR cup of coffee, so choose whichever blend you like best!

DIRECTIONS

1. Grind up your coffee beans, use 2 tbsp of coffee for each cup of water. For a french press, use a coarser grind. If
you like a stronger blend, increase the amount of coffee. The opposite goes for a weaker cup of coffee. Prepare
your french press by preheating the glass with some hot water (this prevents the glass from cracking). Bring
water to a near boil, anywhere between 195 and 205 degrees F. Pour your coffee grind in the french press and
add 80% of your water. Mix it up making sure no coffee is stuck to the bottom or sides. Add the remainder of
your water. Place the lid of the french press on and bring the plunger down to where it meets the liquid.
2. Wait 3 minutes. Then slowly and evenly press the plunger down to separate the coffee grinds from the water.
Don't force the plunger if it gets stuck! Pour out your coffee!
3. To make an easy espresso without a machine, use a Moka Pot! Unscrew the two halves and remove the coffee
basket. Fill it up with your espresso grind and fill the bottom half of the pot til the water reaches the fill line.
Place the basket back on top, screw the two halves together and place over medium high heat. The espresso will
soon begin to boil up into the top half. When it's finished, pour it out into your espresso cups!
4. To make the red-eye, it's as simple as putting the espresso shot into your cup of coffee. Warning! This is a lot of
caffeine - if you're a first time drinker or haven't had much experience with caffeine, we'd recommend taking it
slow so your heart won't explode in your chest from all the energy! Seriously. Add milk and sugar to taste and
enjoy! Now get back to running VGHS!
INGREDIENTS

 9" Pie Pan  1/2 cup brown sugar

 1 roll out crust for bottom and top  1 tsp cinnamon
 8-9 medium sized red delicious apples  1/2 tsp nutmeg
 1/2 cup unsalted butter  1 tsp vanilla extract
 3 tbsp all purpose flour  3 tbsp water
 1/2 cup white sugar

DIRECTIONS:

1. Peel, core, and slice your apples into thin even slices. Place aside.
2. On medium heat, melt butter in a sauce pan. Stir in flour until dissolved. Add in white sugar, brown sugar, water,
and vanilla extract. Stir until dissolved. Add in nutmeg and cinnamon. Stir until dissolved and bring mixture to a
boil. Reduce temperature and allow to simmer for 5 minutes.
3. In a 9" pie pan, place your bottom crust and fill with a third of your apple slices. Dollop in your sauce and coat
the bottom layer. Repeat the process for the next two tiers of the pie, spreading the sauce evenly over the top
each time.
4. To create the lattice, roll out your top crust to be slightly larger than the top of your pie pan. Slice into 3/4 inch
slices (or thicker or thinner depending on how intricate you'd like your lattice to be). Place all of the vertical
slices down on top of the pie. Then weave in each horizontal slice. Here's an excellent guide on how to do it -
you should be able to get the hang of it within a few rows!
a. http://www.annies-eats.com/2010/11/19...
5. Once the lattice is completed, trim the extra edges and flatten the crust with a fork around the whole pie. Set
your oven to 350 degrees and bake on the middle rack. This pie should take about an hour to complete, you'll
know it's done when you can stick a toothpick and puncture the apples inside easily.
6. Remove and serve with whipped cream, vanilla ice cream, or a healthy family of flies, Tree Trunks style!
INGREDIENTS

 Duck:  Orange Sauce:

o Duck breast o 2 Oranges
o Salt o 2 cups chicken stock
o Pepper o 6 tbsp sugar
o Ginger powder o 2 tbsp cornstarch / arrowroot
o Soy sauce (optional) o 2 tbsp Port wine
o 1/4 cup red wine vinegar
o Parsley

DIRECTIONS:

1. To cook the duck, begin by cutting small horizontal slats across the skin (but not through the actual duck breast).
Prepare the duck by coating it with some salt, pepper, and ginger powder. Place the duck skin side down on a
cast iron or heavy bottomed skillet on medium heat. Be careful! There will be a little bit of splatter as the duck
starts to cook. Cook for 10-12 minutes until the skin is crisp and browned. Flip the duck breast over and cook for
an additional 1-4 minutes (depending on your preference, less time = more rare). At this point you can also
drizzle some soy sauce on top. Be weary - too much will make your pan pretty tough to clean.
2. To make the orange sauce, first cut the skin off of your oranges. Don't cut all the way down to the fruit, just the
skin. Combine the red wine vinegar and cornstarch in a sauce pan on medium to medium high heat. Whisk
constantly until the mixture has reached a boil. Keep it at a boil and keep whisking until the mixture has turned
into a dark caramel brown. Remove the mixture from the heat and carefully add in half of your chicken stock.
Stir constantly, as the temperature of the chicken stock will cause the sugar mixture to thicken and it will harden
unless you are whisking it apart. Place your sauce pan back on the heat and bring the mixture to a simmer. Add
in your orange juice and the remainder of your chicken stock. Bring the mixture to a boil. Combine your
arrowroot/cornstarch and port and stir it together. Pour into the sauce pan and keep stirring. Finally, add your
orange peels.
3. Boil the mixture to reduce it over time. The longer it boils, the thicker the sauce will become. Add more sugar if
necessary.
4. Serve the duck breast garnished with parsley and coated in orange sauce. Congrats! And welcome to the
Capitol... this is only one of a billion other brilliant recipes that those crazy cooks have come up with!
Dough:

 1 1/4 cups all purpose flour  1/2 tsp baking powder

 1 tablespoon sugar  8 tablespoons butter, cut into chunks
 1/4 teaspoon salt  4 tbsp water

Mix in your dry ingredients in a mixing bowl or stand mixer. After they are combined, add in your butter one chunk at a
time. After that is combined, add in your water and thoroughly mix until it is dough. Put this in the refrigerator while you
prepare the pumpkin filling!

Pumpkin Filling:

 3 eggs  1 tsp ground ginger

 1 can pumpkin puree  1/2 tsp ground cloves
 1/2 cup heavy whipping cream  1/2 tsp ground nutmeg
 1/2 cup brown sugar  1/2 tsp ground allspice
 2 tsp ground cinnamon  1/2 tsp salt

Begin the pumpkin filling by whisking your eggs in a large mixing bowl. Continue to whisk and add your pumpkin puree,
heavy whipping cream, brown sugar, ginger, nutmeg, cloves, allspice, cinnamon, and finally salt. Once the mixture is
created, pour it into a small baking pan. Bake in an oven at 425 degrees for 10-15 minutes, then lower the heat to 350
and continue to cook for 30-40 minutes until you can insert a toothpick into the pumpkin mixture and take it out clean.

Roll out your dough evenly, thick enough that you are able to fold it over on itself without it tearing. Cut out circles
about 4 inches in diameter (the size is really up to you!). When the pumpkin is finished cooking, spoon in small amounts
onto each circle and carefully fold them over making sure not to let any pumpkin leak out. The edges should just be
dough touching dough. Any pumpkin in between the cracks will give you a less secure bond when you bake the pasties.
Coat your pasties with an eggwhite wash and bake them at 400 degrees for about 10-15 minutes, or when the tops are a
golden brown.

Take them out, and enjoy!

INGREDIENTS

 2 cups dried mixed fruit (use golden  1 tsp all spice

raisins/sultanas* , raisins, currants)  1 1/2 tsp ground cinnamon
 1/4 cup mixed candied peel, finely chopped  1/2 cup shredded suet, beef or vegetarian
 1 small apple, peeled, cored and diced (alternatively you can use shortening)
 Grated zest of 1/2 orange and 1/2 lemon  1/2 cup brown sugar
 Juice of 1 orange and 1 lemon  1/2 cup white fresh bread crumbs
 4 tbsp brandy, plus a little extra for soaking at  1/4 cup of chopped almonds
the end  2 large eggs
 1/2 cup of self-raising flour, sifted

DIRECTIONS:

1. Add the dried fruit, candied peel, diced apple, brandy, and the orange and lemon juice into a large mixing bowl.
Stir well making sure all of the fruit is covered by liquid. Cover the bowl with a towel and leave marinate for
several hours. You can also marinate overnight if you have the time.
2. Add flour, mixed spice, cinnamon, and other spices into a large mixing bowl. Add suet / shortening, sugar, lemon
and orange zest, bread crumbs, nuts, and whisk/stir until all ingredients are well mixed. Add in your marinated
mixture and combine. Slowly add in two beaten eggs and stir well into the mixture.
3. Now gather the family and friends in the house around for the Christmas Pudding tradition! Everyone take turns
stirring the pudding and making a wish. You can add coins, thimbles, and other objects in at this point for that
extra authenticity (just make sure you wash them all). Check this link out for more info on the tradition:
http://en.wikipedia.org/wiki/Christma...
4. Lightly butter or oil a pudding basin (you can use a large ceramic bowl, or glass bowl, or a metal bowl for this as
well). Spoon the mixture into the pudding basin and spreading it evenly across the bowl. Double up a layer of
wax paper and foil wrap to cover the basin. We folded ours across the middle, then back over itself to give the
foil the ability to rise a little bit when it cooked. Tie it tightly around the pudding basin with a string, doubling
back to make sure no air can escape.
5. To steam your pudding without a steamer, fill a large pot with water and place either a ramekin or large glass
bowl on the bottom of the pot. When you place your pudding in, the water should rise to about halfway up the
bowl and no parts of the basin should be touching the pot it is in. Bring the water to a soft boil and make sure to
 continually check the water level every half hour or so. You'll have to add water in frequently so the pudding
basin is always semi submerged.
6. After seven hours, remove the pudding from the steamer and allow it to cool. Remove the wrapping. At this
point you can serve it, but many traditional recipes ask to poke a few holes in the top and pour in a little extra
brandy. Then cover it again with wax paper and tie with a string. Then store it in a dry cool place until Christmas
day. Eating the pudding immediately after cooking can sometimes cause it to collapse and not allow the flavors
to soak in as much. Reheat the pudding before serving by steaming it for a half hour to an hour.
7. God bless us, everyone!
INGREDIENTS

 1 cup almond flour  1/4 cup psyllium husk

 1/2 cup flax seeds  1 tsp salt
 1/2 cup sesame seeds  3 tsp coconut oil
 1/2 cup hemp seeds  1 tsp maple syrup
 1/4 cup chia seeds  2 cups water

DIRECTIONS:

1. Mix dry ingredients

2. Add in wet ingredients and stir.
3. Let dough sit for two hours.
4. Spread on a dehydrator sheet and dehydrate overnight OR bake at 375 in your oven for about an hour.
5. Serve and enjoy! Best with a little jam on top, you can store separately if you're bringing this on a camping trip
or a hike!
The Taco:

 2 tbsp olive oil  1 ½ tsp salt

 1 ½ cups onion, finely chopped  2 cups beef broth
 3 tbsp minced garlic  ¼ cup tomato paste
 3 tbsp ground cumin  Flour tortillas
 2 lbs ground beef  Toppings: tomatoes, lettuce, cilantro avocado,
 1 tsp ground chipotle pepper guacamole, sour cream, salsa, etc.

On a medium heat add your olive oil into a saute pan. Saute your onions until they are translucent, about 3 to 4 minutes.
Add garlic & cumin and continue to saute for another minute. Add beef, breaking it up if necessary, and cook until it is
browned, 8-10 minutes. Season with chipotle pepper and salt. Add beef broth and tomato paste and cook the meat in
the liquid at a simmer / low boil until it evaporates (20 minutes). Remove from heat and drain any excess liquid if
necessary.

The Nachos:

 1 tbsp extra virgin olive oil  2 tsp cayenne pepper sauce

 2 cloves garlic, chopped  1 can black beans
 1 small onion, chopped  Nacho cheese:
 1 jalapeno pepper, seeded and chopped  2 tbsp butter
 1 tsp salt  2 tbsp all purpose flour
 1 ½ tsp dark chili powder  1 cup milk
 A palmful of ground cumin  1 ½ cups pepper jack, shredded

Beans: Add oil to sauté pan, sauté garlic and onion for 2-4 minutes. Season with salt, chili powder, cumin, cayenne
pepper. Cook for another 4-5 minutes. Stir beans in and reduce heat.

Cheese: in a sauce pot, melt butter and add flour, stirring until combined. Cook 1-2 minutes over a medium heat. Slowly
whisk in milk, and when it begins to bubble stir in cheese with a wooden spoon until all incorporated and melted.
Remove from heat.

Assembling the Naco:

Make your taco line! Heat your flour tortillas in a pan and add your taco ingredients and toppings. Then crunch your
nachos over top and add your beans and nacho cheese. Grab four corners, bag it up, and eat away. The Naco is finally
yours to consume!
INGREDIENTS

 1/4 cup of soda (clear soda works best like 7-  4 cups of powdered sugar
Up, Sprite, ginger ale, etc.)  Flavored extracts
 3/4 tsp gelatin  Food coloring

DIRECTIONS:

1. In a bowl, combine the soda and gelatin. Stir until no clumps remain and let sit for a few minutes. In a pan, heat
up water and place the bowl inside and stir the gelatin until it completely dissolves.
2. In a mixing bowl or stand mixer, combine the soda/gelatin mixture and slowly add in your powdered sugar a cup
at a time. Scrape down the sides with a spatula occasionally. When all of the sugar is in, it should begin to form a
large somewhat sticky blob. Pour it out onto a surface dusted with powdered sugar and get to work!
3. At this point, add whatever color you'd like to your candy as well as flavoring. Then knead the powdered sugar
like you would a pile of dough until the color and flavor has soaked through the entire mixture evenly.
4. To make our pez, we created our own food-safe silicone mold with a product called CopyFlex. You can find out
more about it here:
a. http://www.makeyourownmolds.com/copy-...
b. The basic steps are to create something to pour the mold in - we used legos and made a small little basin
for the mixture. Then after pouring the silicone in, place your Pez candies into the mold and let them sit
right at the edge of the top. After 4-5 hours, the entire mixture will have solidified and you can remove
the pez and voila! You've got a mold!
5. Once you have the mold, simply add in your sugary mixture and flatten it into each little slot. Wait about 24
hours and your candy will have hardened - then just take it out and you've created your own Pez candy for your
Pez dispensers!

The Pez Heads:

 Pez candy / shapeable heads

 Sculpey clay
o We bought Pez candies and Sculpey from Amazon:
 http://www.amazon.com/PEZ-0-58-Ounce-...
 http://www.amazon.com/Sculpey-Polymer...
1. Then we removed the heads (if you slide in a thin flathead screwdriver you can push the little tabs that hold it in
place). Then using a handsaw we cut off any extra bits of the Pez head that we didn't want. From there on out,
it's all about using your hands to carefully add the Sculpey clay on one section at a time and smooth it out.
2. When you have something you're satisfied with, set an oven to 275 degrees F and stick your pez creations in
there for 15 minutes to let them harden.
3. Re attach to the Pez and you're almost there! Print these documents out at a local printing shop or your own
color printer:
a. https://www.mediafire.com/?qc8f831m87...
4. Then cut them down to size and glue them on. You've made SOUL CANDY from Bleach!
MOLD:

To make our Lego mold, we created our own food-safe silicone mold with a product called CopyFlex. You can find out
more about it here:

http://www.makeyourownmolds.com/copy-...

To create the mold, we used legos and made a small little basin for the mixture. We made sure this was two blocks high.
Then place whatever legos you want to mold inside making sure they are one space away on all edges. Mix your silicone
mold materials and then slowly pour the silicone in. Pour from a high height so the silicone is very thin by the time it
reaches the Lego basin. Slowly fill up the entire mold from one end to the next. After 4-5 hours, the entire mixture will
have solidified and you can remove the Lego pieces and voila, you've got a mold you can make candy with!

LEGO GUMMY CANDY:

 1 package of flavored Jello

 3 packages of unflavored gelatin
 1/2 cup of water

DIRECTIONS:

1. In a bowl, combine the jello, unflavored gelatin and stir. Pour in your 1/2 cup of water and stir until no clumps
remain and let sit for a few minutes. In a pan, heat up water and place the bowl inside and stir the gelatin until it
completely dissolves. It should create a layer of foam across the top.
2. Place your mold on a baking pan or a moveable flat surface like a cuttin board. Using a syringe or turkey baster,
extract your Jello dissolved mixture and into your mold. To avoid bubbles, suck the mixture out from the bottom
of the bowls and make sure to slowly put the mixture into the mold so it doesn't bubble up more. To make your
gummy candy stackable, simply place flat lego pieces across the mold where you've poured the jello mixture in.
3. Place the molds into a freezer and after about 15 minutes, your candy will have hardened into a gummy shape
and you should be able to pull them out of the mold with ease!
4. If you don't want to make your own mold, you can buy awesome ones from Amazon! Check these out:
a. http://www.amazon.com/Building-Bricks...
Martini:

 ½ oz Gin
 ½ oz Dry Vermouth

Combine all ingredients in a mixer with ice. Shake or stir until cold and strain into a cocktail glass. You can garnish with a
lemon twist or an olive if you'd like.

Manhattan:

 2 oz. Rittenhouse Rye

 1 oz. Sweet vermouth
 3 dashes Angostura or other Aromatic Bitters

Combine all in a mixer with ice and stir until cold. Strain into a cocktail glass. Garnish with a Luxardo cherry if you'd like!

Old Fashioned:

 2 oz Rittenhouse Rye
 3 Dashes Angostura Bitters
 ½ oz Rich Simple Syrup

In a glass, add Rye, simple syrup and bitters. Mash it up. Add a large square ice cube or two and stir until quite cold. Add
a little bit of water if necessary. Cut a peel from an orange and express the oils over the glass, then garnish with the peel.
INGREDIENTS

 1/4 cup of sugar  Blue food coloring

 1/8 tsp cream of tartar  Powdered sugar
 1/8 cup of water  Candy Thermometer
 1/2 tsp citric acid  Blue candy foil wrap
 1/4 t. lemon extract

DIRECTIONS:

1. In a sauce pan combine sugar, water, and cream of tartar. Stir. Insert candy thermometer and heat until it
reaches 300 degrees F (hard crack). Pour mixture onto a greased baking pan or silpat. Add food coloring, citric
acid, and lemon extract. Your choice of flavorings is entirely up to you here, as is color!
2. Mix the ingredients together. Mix thoroughly until it begins to cool. Then using your hands, carefully pull small
globs from the mixture and ball it up between your palms. The faster you work the easier it will be- and you
won't burn yourself! When you've formed each rare candy, drop it in a bowl of powdered sugar to coat all the
edges. Work through the rest of your melted mixture. You'll be able to reform each of the rare candy's a little bit
when you're all finished.
3. Wrap up your candy in blue foil! We used this: http://www.amazon.com/Dark-Blue-Foil-...
4. Be careful not to tear the edges of the wrapper as you work. Once you're done, you can use scissors or your
fingers to tear off any extra foil wrap and clean up your final product. Enjoy!
INGREDIENTS

 1 package of Active Dry  1/2 tsp Salt  Raspberry or Strawberry

Yeast  1 egg jam for filling
 1/2 cup milk  1 tbsp. melted butter  Powdered Sugar
 2 tbsp. Sugar  Canola Oil  Dark Blue icing
 2 cups All-Purpose Flour  Light blue icing

DIRECTIONS:

1. Begin by activating your yeast. Heat your milk up to 105-110 degrees F and pour it over your yeast with the
sugar. Stir well. After about 10 minutes your ingredients should have a layer of foam on top.
2. Combine your flour and salt in a mixer. Pour in your yeast, an egg, and melted butter. Mix until the dough is
properly kneaded. This should take anywhere from 5-7 minutes in a mixer and 10-12 minutes by hand. Take out
your dough and cover it in an oiled bowl to let it rise. After about 30-40 minutes your dough should have
doubled in size.
3. Flour a surface and place your dough onto it. Punch it down and knead it a few times to release any air trapped
inside. Roll it out and cut the dough into rectangles. Here you can make your Varri cakes as large or as small as
you’d like! Ours were about 2 inches x 4 inches.
4. Once your rectangles have been cut out, cover them and let them rise again for 15-20 minutes.
5. While the dough is rising, let’s prepare our deep fryer! This is a more dangerous process so make sure to have
adult supervision and proper safety protocols in place before you get going. Fill up a fryer or large pot with your
oil and increase the heat to around 330 degrees F. Carefully place your dough rectangles inside the oil. Don’t
overfill the pot. Cook one side for about 2 minutes then flip it over. You can check on how ready the dough is
before you flip it over. You might need to fry it for just a little longer!
6. Remove the fried dough rectangles when they are finished and let them dry and remove excess oil on a paper
towel.
7. To fill the donuts with jam, carefully poke a hole in either of the sides and excavate the insides. We used a
chopstick for this! Then pipe in your jam and seal it off! Prepare a bowl of powdered sugar or fill a sifter and
powder your Varri Cakes. When they’ve cooled and dried, spread frosting across the top. Place these in the
freezer to dry them more quickly. Then carefully use your icing to draw the Varrick logo onto each cake! You can
also draw out the pattern using candy melts on wax paper if you’d like a more precise look to your delicious
treats.
INGREDIENTS

 Hot dogs & Hot dog buns  8 ozs barbeque sauce

 1 lb ground beef  1 tsp chili powder
 ½ cup chopped onions  1 tsp cumin
 ½ cup peppers  1 tsp oregano
 ½ cup mushrooms  1 large can red kidney beans (drained)
 1 tbsp Worcestershire  Shredded cheese (optional)
 1 large can crushed tomatoes

DIRECTIONS:

1. In a large pan (or pot, whichever you prefer) cook the ground beef until it has brown over medium-high heat
then add in onions, peppers, and mushrooms until lightly browned once more.
2. Add the Worcestershire, crushed tomatoes, and barbeque sauce then let it simmer over medium heat for 30
minutes. Add the chili powder, cumin, oregano, and kidney beans then let simmer for 1 hour. Now it’s time to
add the hot dogs! Once in the pan let them cook for 15 minutes over medium heat.
3. At this time you can lightly toasted your hot dog buns on a skillet with a bit of melted butter or leave them as is.
4. Just place your cooked hot dog onto your (toasted) bun and make sure you pour some of the chili on top. You
can also put some shredded cheese on top if you like. And there you have it, Chili Dog a la Sonic! Enjoy!
INGREDIENTS

 Pretzel Sticks  Mini marshmallows

 White chocolate chips OR White chocolate bark  Regular sized marshmallows
 Frosted Flakes  Melted Caramel

DIRECTIONS:

1. Spread out your work surface with some wax paper. Make the end of the chicken bone by either mashing
together two of the small mini marshmallows or simply using one at the very end.
2. Next begin to melt the white chocolate chips or bark a double boiler. Here's a great guide on how to make one
(it's incredibly simple!)
3. Once your white chocolate is nearly melted, add in some oil or coconut oil to make your mixture extra liquidy.
Now coat your marshmallow and pretzel sticks with the melted chocolate. Let these dry on your wax paper.
4. Once they are dry, cut off the ends of the pretzel sticks. Stick your large marshmallows on the end of these!
5. Then prepare your frosted flakes. Mash them up into as small bits as possible. Pour them into a dipping bowl.
6. Dip your marshmallows into the melted caramel then coat it all up with frosted flakes. Let it all dry, and tada!
You've got delicious candy friend chicken :)
We only taught you how to make the candy! Here's how you make the chicken:

INGREDIENTS

 1/2 cup water  2 tsp clear flavoring extract

 3/4 cup light corn syrup  Blue Gel food colorin
 2 cups granulated sugar

IN SAUCEPAN:

1. Combine water, corn syrup, granulated sugar.

2. Place the pan over medium-high heat, and stir until the sugar dissolves.
3. Bring the mixture to a boil, then stop stirring and brush down the sides with a wet pastry brush to prevent sugar
crystals from forming. Insert a candy thermometer.
4. Cook the candy without stirring until the thermometer reads 290-295 degrees Fahrenheit.
5. Once at 290-295, take the pan off the heat and let it sit until bubbles stop breaking (bad) on the surface.
6. Add flavoring and a drop of food coloring, stir it all together.
7. Pour candy onto the prepared baking sheet and tilt it so that it runs into a thin layer. Let it set completely at
room temperature.
8. Grab that hammer, and HAMMER AWAY! Your Breaking Bad Feast is ready to go.
INGREDIENTS

 1 cup oats  4 tbsp brown sugar  6-8 tablespoons of water

 6 tbsp corn starch  1 teaspoon baking powder (varies)
 4 tbsp all-purpose flower  1/2 teaspoon salt

DIRECTIONS:

1. Pour your oats into a food process or blender and process until it's a fine powder. Add in your other dry
ingredients (corn starch, flour, brown sugar, baking powder, salt) and process until it is equally blended as
before.
2. Pour out your mixture into a bowl and slowly add water while stirring. There is a balance between too much
water and not enough so keep working it until the dough forms. Flour a surface, knead it a few times, and get to
work!
3. Pinch off segments of the dough and roll them into tubes. Then form these tubes into cheerios. If you're having
trouble making the two ends meet, then a dab of water can help smooth out any cracks.
4. If you'd like to make more regular sized cheerios, then pinch out a tiny amount of dough, form it into a circle,
and poke a hole in it with a toothpick.
5. If you'd like to make a giant sized cheerio (because who doesn't!?) then it's up to you how much dough you'd
like to use! Wrap it around, close off the edges, and make sure that there are no structural flaws.
6. Preheat your oven to 300 degrees F, place the cheerios on baking pans with a little bit of PAM or oil underneath,
and bake for 25-30 minutes! Once they've cooled, enjoy them with a nice glass of milk for that wonderfully
healthy Cheerios experience.
INGREDIENTS

 1 1/3 cup warm water  2 tsp salt  1/3 cup parmesan cheese
 1 tbsp active dry yeast  2 tbsp parsley  1 cup mozarella
 2 tbsp sugar  4 cloves garlic
 3 1/2 cups flour  3 tbsp butter

DIRECTIONS:

1. Begin by activating your yeast with warm water. Follow your package’s DIRECTIONS carefully! Save the
remainder of the 1 1/3 cup of water. Let the yeast activate. In a separate bowl, mix your flour, salt and sugar.
Add your activated yeast and knead / mix until fully combined. Knead for 10 minutes or use a mixer for 5-6
minutes on medium-low. Place in a covered bowl and let the dough rise for 10 minutes.
2. Roll out your dough into a long flat rectangle. Spread melted butter and minced garlic evenly across the top. Add
a light layer of shredded parmesan cheese and mozzarella. Roll up the dough starting on the longer side of the
rectangle.
3. To get the closest shape to a Poro Snack you will want to roll up the dough 3 or 4 times. Be careful rolling up
starting horizontally! Pinch the dough along the edge to secure it when you finish rolling.
4. Use a string to cut the roll of dough. To use a string, slide it underneath the roll, then cross the string over itself.
Pull the string to squeeze and cut a slice off of the dough.
5. Preheat your oven to 375 degrees F. Oil a pan and evenly distribute your uncooked Poro Snax on it. Bake for 8
minutes. Pull the pan out of the oven and butter the tops and add your marinara sauce, pepperoni slices and/or
shredded cheese. Place back in the oven for 2 minutes. Remove and serve with a side of marinara or ranch
dipping sauce! Enjoy!
INGREDIENTS

 Your choice of freeze dried fruit:

o 1 cup Raspberry, mango, blueberry, banana, or blueberry freeze dried fruit
 2 tsp Sugar

DIRECTIONS:

1. In a food processor or blender combine your dried fruit and 2 tsp of sugar. Blend and process until a fine
powder. The longer you process, the finer the powder will become!
2. To create your very own Smile Dip packaging, download and print out our designs here:
a. Smile Dip Packaging: https://www.mediafire.com/?026z99qo2n...
3. Print these out and fold, cut, and glue them together to make your Smile Dip package! We used small plastic
baggies from a craft store to put our fruit powder in.
INGREDIENTS

Ice Cream:

 1 cup half and half Olaf's Face:

 2 tbsp sugar
 1/2 tsp vanilla extract  Jumbo marshmallows
 1/2 cup rock salt  Orange or Red Starburst
 Ice cubes  Brown M&Ms
 1 gallon ziploc bag  Chocolate licorice
 1 quart ziploc bag

DIRECTIONS:

1. In a quart sized ziploc bag, combine your half & half, sugar, and vanilla extract. Seal the bag tightly and remove
any extra air from it. In a gallon sized ziploc bag, add your ice and sea salt. Be careful to not touch the ice after
the salt has come into contact with it. Place your quart sized ziploc bag inside the gallon sized bag and seal it
again, removing as much air as possible.
2. Wear some oven mitts or protective gear and begin to shake your bag up. You want the bag on the inside to be
chilled on all sides so make sure you mix it up well. After about 5 minutes, the ice cream inside will solidify. Place
the bag in the freezer while you prepare the rest.
3. To create Olaf's face, cut a marshmallow in half sideways to create his eyes. Then place a brown M&M on each
eye for his pupils. To create his tooth, cut a marshmallow in half vertically, then in half sideways. To create his
nose, roll together 2-4 orange or red starburst into a carrot shape. Then carefully use a knife to indent it to look
like a real carrot. For his hair, cut chocolate licorice or Twizzlers in half and then to different lengths. You can
also cut out a mouth shape for him if you'd like.
4. Take out your ice cream from the bags and scoop it into a bowl. Smooth it out with a spoon. Place the parts of
Olaf's face on top! You can use a picture from the internet to reference while you're constructing it.
5. And you're done! Make these as a party activity or with friends on a chilly (or hot) night to cool off.
INGREDIENTS

Cookie Dough: Royal Icing:

 3 cups unbleached, all-purpose flour  3 ounces pasteurized egg whites

 2 teaspoons baking powder  1 tsp vanilla extract
 1 cup sugar  4 cups confectioners’ sugar
 2 sticks (salted) butter
 1 egg Question Mark Candy Melts:
 3/4 tsp pure vanilla extract  A squirt bottle / piping bag
 White candy melts

DIRECTIONS:

1. Begin by preparing your Question Mark candy melts. Print out the design we’ve provided here:
http://www.mediafire.com/view/lak4xi4...
2. Tape the design down on a cutting board with a piece of wax paper on top. Make sure everything is secure and
will not slip around. Next, melt your white candy melts and pour it into a piping bag or a squeeze tube. Carefully
draw over the designs making sure to coat each design evenly. After it has begun to cool for 3-4 minutes, you
can very delicately use your fingers and X-acto blades to smooth out and cut out any excess candy melt. Once
that’s finished, place it into the freezer for 30 minutes.
3. Let;s prepare the dough. Preheat your oven to 350F. Combine your flour and baking powder. Cream your sugar
and butter in a stand mixer until they are fully combined. Add vanilla extract and eggs to your mixer and
combine. Add your flour mixture and continue to mix until the dough is crumbly and fully mixed in. Pour out
your dough, knead it a couple of times, and roll it out to be a 1/4 inch thick. Cut 2x2 squares from the dough and
place on a parchment lined sheet and bake for 10-12 minutes.
4. Next, create your royal icing by combining pasteurized egg whites and vanilla extract in a stand mixer. Mix until
frothy. Then on a slow speed, add your confectioner’s sugar bit by bit until it is fully incorporated. Mix on high
for 5-7 minutes, or until the icing has stiff hard peaks. Pour in your food coloring to make it as yellow as you’d
like! Add 1/4 of this mixture into a separate piping bag or squeeze bottle. Add in 1/2 cup of water slowly to the
remainder of the royal icing and mix on low until the consistency changes to be more watery. Add this to
another piping bag or squeeze bottle.
5. Now it’s time to create the question mark block! On each cookie, use your first mix of royal icing to draw a
square around the perimeter. Then fill that square in with your second mix of watered down icing. Use a
toothpick to help smooth out the icing and fill in the edges. After that has dried for 5-10 minutes, remove your
candy melt question marks from the freezer. Use a knife to very carefully remove the candy melts from the wax
paper. Place the question marks onto each cookie. Be very careful! Take your time with these steps.
6. Once that’s done, you’ve successfully created Super Mario Question Block cookies! If you’d like to make a 3d
cookie version, use regular frosting on the corners of each of your cookies to place them together and secure
them to each other. Enjoy!
INGREDIENTS

 2 cups all purpose flour  1/4 tsp salt

 1/2 cups cocoa powder  2 sticks unsalted butter, softened
 2 tbsp cocoa powder  2 large egg yolks
 1 1/2 cups confectioner’s sugar  1 tsp vanilla extract

DIRECTIONS:

1. Sift together flour, cocoa, salt and set aside. Cream sugar and butter until light and fluffy. Add egg yolks and
vanilla and incorporate. Reduce speed to low and slowly add in flour mixture. Beat until firm dough forms.
Divide in half, wrap in plastic, and chill for 20 minutes.
2. For your cookie cutters, use a thin strip of aluminum or metal to shape it. You can cut out the bottom of any
aluminum baking pan from your local grocery store. Print out our pattern here: and shape the strip of metal
to match! Use a hard edge of a book or box to make cleaner folds for your cookie cutter. Use a pencil or pen
when going around the ears or doing any small curved edges. When you’ve finished, trim the excess metal and
tape off your cookie cutter.
3. For the ice cream, line a baking pan with wax paper and spread vanilla and strawberry ice cream. The ice cream
will need to be slightly melted when you begin. Alternate the vanilla and strawberry ice cream. To measure how
wide you will need it to be, use your cookie cutter for reference. Once you’re finished Cover with plastic wrap
and refreeze. When adequately frozen, use your cutter to cut out individual cat shapes and place them onto
another piece of wax paper. Place back into the freezer.
4. Roll out your cookie dough, and use your cutter to cut it into Cookie Cat shape. Punch eye holes in half of the
cookie cat shapes. Bake for 15 minutes at 350 degrees F. Once finished, let the cookies cool off for 30 minutes or
so, otherwise they will melt your ice cream when forming the final product.
5. Take out your ice cream from the freezer and use scissors to isolate each cat shape. Place the bottom half of the
cookie cat on first, flip the ice cream sandwich over, and remove the wax paper. Clean off any edges if necessary.
Place the top half of the cookie cat on top and you’re almost done! You can eat these now, but they might be a
little bit melty. For the best cookie cat, place the ice cream sandwich back in the freezer until it is firm and ready
to nom on. Congrats! You’ve made Cookie Cat!
INGREDIENTS

 Dough: o 1/2 cup mozzarella cheese

o 2 cups all purpose flour o 1/3 cup Romano cheese
o 1 tsp salt o 1/2 cup parmesan cheese
o 1/2 cup boiling water o 1 tsp fennel
 Pizza Filling: o 3 tbsp basil
o 2 cloves of garlic, minced o 1/2 tsp freshly ground nutmeg
o 3/4-1 cup Italian sausage o A pinch of chili flakes
o 1/2 cup pepperoni o Salt & Pepper to taste
o 1/2 cup onion, minced

DIRECTIONS:

1. To create our dough, sift your flour into a bowl and add your salt. Add 1/2 cup of boiling water bit by bit, stirring
while combining. You may need to add more water depending on your location and humidity outside. Form
dough into a ball and place in a bowl with a damp cloth on top for an hour to let rise. Afterwards, punch down
the dough and roll out onto a floured surface. You can use a circular cookie cutter or a drinking glass to cut out
your gyoza shapes.
2. It's super simple to prepare the filling! Combine all of your filling ingredients one by one in a large mixing bowl.
Stir together thoroughly. Don't be afraid to get your hands in there as well! Just wash them after :)
3. Once your filling is complete, place a small portion of it inside the middle of your gyoza wrapper. Dab your finger
in water and wet the outside edge of the wrapper. Fold it in half and beginning on the left side, pleat the
wrapper to close it off. Only fold the wrapper side closest to you. This technique can be very hard to master, but
practice makes perfect! There are lots of videos online on how to pleat your gyoza differently - feel free to use
whatever method is most comfortable for you!
4. In a separate bowl, combine 1/3 cup of water with any amount of shredded cheese (you can also not use cheese
if you'd like). Melt this in your microwave.
5. Cook your gyoza by oiling a pan on medium high heat. Spread your gyoza across the pan. When the bottoms are
browned, pour your water/cheese mixture into the pan and cover the lid. Leave a small opening for water to
evaporate through.
6. Your gyoza are done cooking when the majority of the liquid has evaporated. Cut one in half to make sure
everything has cooked all the way through.
7. To make the dipping sauce, combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix
together. To add extra spiciness, try stirring in some red chili paste. You can also just use marinara sauce!
8. Your gyoza are done cooking when the majority of the liquid has evaporated. Cut one in half to make sure
everything has cooked all the way through.
9. To make the dipping sauce, combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix
together. To add extra spiciness, try stirring in some red chili paste. You can also just use marinara sauce!
 - Candied Sweet Potatoes -

INGREDIENTS:

 3-4 Sweet Potatoes  Sesame seeds

 1/2 cup of sugar  Vegetable or Canola Oil
 1/2 cup corn syrup

DIRECTIONS:

1. Prepare your sweet potatoes by washing then peeling them. Use the roll-cut technique to slice each into equal
sized pieces. Soak these in water while you prepare your oil for frying.
2. Fill up a pot with your vegetable or canola oil and heat it up to 300 degrees F. Make sure to not let your oil heat
up too much as it will cook the sweet potatoes too quickly.
3. Dry off your sweet potatoes and microwave them for 4-5 minutes to begin cooking them. Once they are done
and drained of liquid, drop them in one by one into the oil. You will want to cook these until they reach a nice
golden brown and are cooked all the way through. You can use a toothpick to check the inside of the sweet
potato if you're not sure if they're done yet.
4. Once finished, let these cool off while you prepare the sugary sweet topping. In a pan combine your sugar and
corn syrup on medium low heat. Stir until it becomes a liquid and combined. It will eventually turn into a liquid
and turn brown.
5. Now it's time to coat your sweet potatoes! Be quick and dip them or pour them all into the sugar mixture and
coat them all around. You can sprinkle sesame seeds over these when they're done for an extra splash of flavor.
 -Lasagna Casserole-

SAUCE: FILLING: THE REST:

 2 tablespoons olive oil  1 (15- to 16-ounce)  1 (8- to 9-ounce) box no-

 1 small onion, small dice container whole-milk boil lasagna noodles
 2 garlic cloves, finely ricotta cheese (ready to bake) (12
chopped  1/2 cup finely grated noodles)
 1/2 teaspoon red pepper Parmesan cheese (about 1  12 ounces shredded
flakes 1/2 ounces) whole-milkmozzarella
 Kosher salt  2 tablespoons finely cheese (about 3 cups)
 Freshly ground black chopped fresh Italian  1/4 cup finely grated
pepper parsley leaves Parmesan cheese (about
 1 pound uncooked turkey  1/2 teaspoon kosher salt 3/4 ounce)
Italian sausage, casings  Freshly ground black  Olive oil, for coating the
removed pepper foil
 3 cups tomato pasta sauce  1 tablespoon finely
chopped fresh Italian
parsley leaves

1. SAUCE:
a. Heat oil on medium until shimmering. Add onion, garlic. Season with salt & pepper, stir occasionally until
softened ~8 min.
b. Increase to medium high, add sausage and cook until browned 6-8 minutes
c. Add tomato sauce, combine, bring to boil. Reduce to low and simmer until sauce thickens 10-30
minutes. Remove from heat.
2. FILLING:
a. Preheat to 375F
b. Place ricotta cheese, parmesan cheese, parsley in medium bowl, season with salt & pepper, combine,
set aside.
3. ASSEMBLING:
a. Spread 1/2 cup of sauce in thin layer of baking dish
b. Layer 3 noodles over sauce
c. Top with 1.5 cups of sauce and spread evenly.
d. Spoon out cheese mixture evenly over sauce and flatten (doesn’t have to perfectly cover the top)
e. Sprinkle with mozzarella
f. Make 2 more layers of noodles, sauce, ricotta, mozzarella.
g. Top layer doesn’t have ricotta.
h. Sprinkle parmesan on top.
i. Coat 1 side of aluminum foil with olive oil and face down cover the dish with it.
j. Bake until sauce bubbles around the edges, ~30 minutes
k. Remove foil and continue baking until top of lasagna is browned ~5-10 minutes.
l. Let cool, add more mixture on top and sprinkle with parsley
 - Kronk's Spinach Puffs -

 4 ounces cream cheese, softened  6 slices crispy cooked bacon, crumbled

 2 large eggs  coarse salt and fresh ground black pepper
 1 tablespoon olive oil  1 sheet frozen puff pastry (from a 17.3-ounce
 1/2 teaspoon fresh dill, chopped package), thawed and cut into 9 squares (cut
 1 onion finely chopped them on a floured board with a paring knife)
 2 cups chopped frozen, thawed spinach  1 tablespoon butter, melted
 3/4 cup crumbled feta

FILLING:

Start by cooking your bacon slightly crispy (if not pre-cooked/cut) and chop it into small pieces. Then microwave your
cream cheese until it's soft. Mix one egg, oil, dill, and cream cheese until combined and smooth. In a separate bowl,
combine your spinach, feta, onion, and bacon. Make sure to squeeze out all the water from your thawed spinach before
mixing the ingredients together. Combine these two bowls of ingredients together and you've created your filling.

PASTRY:

We used a pre-bought puff pastry for this recipe. There are tons of recipes online for puff pastries as well, but we've
found that the fluffier the better, and you're guaranteed good results with these store bought packages. Cut your puff
pastries into squares and spoon a small amount of spinach mixture into the middle. Brush some melted butter or egg
wash onto two of the edges and fold it diagonally. Use a fork to close off one end and leave the other end open - just the
way Kronk likes it!

Preheat your oven to 400 degrees F and bake for 20-23 minutes until your puffs are ready to eat. Serve hot!
 - Double-Glazed Apple Fritters -

 1 qt vegetable oil for deep-frying  3 green apples - cored, peeled, chopped into
 1 1/2 cups all-purpose flour small squares
 1 tbsp white sugar  1/2 tsp cinnamon
 2 tsp baking powder  Glaze:
 1/2 tsp salt o 3 cups Powdered Sugar
 2/3 cup milk o 1/4 tsp Vanilla Extract
 2 eggs o 1/3c Milk
 1 tbsp vegetable oil

DIRECTIONS:

1. Stir together your flour, sugar, baking powder, and salt in a large bowl. Pour in your milk, eggs (beaten), and oil
and stir until it's all combined. Cut up your apples into small squares then pour them in and cover them evenly in
the batter.
2. Heat your oil in a pot to 370 degrees F. Do not overheat! Use a candy thermometer to track the temperature
and as it gets closer to 370, lower the heat and watch the temperature closely.
3. Using a large spoon, ladle, ice cream scoop, or measuring cup, take small portions of your apples in batter and
drop them carefully into your oil. They will naturally flip themselves in the oil, but make sure both sides are a
nice golden brown before removing them and placing them on some paper towels to absorb the remainder of
the oil.
4. Prepare your glaze by mixing the ingredients together and whisking until it is all incorporated and smooth. Place
your fried apple fritters into the glaze and roll it around to fully coat it. Then remove them and let them dry. To
double glaze, simply dunk the apple fritters back into the glaze or pour it out over top.
5. Once it's dried off again, serve and enjoy these delicious sugary delights!
 - Finn Cakes -

 Cupcake mix  Marshmallows or yogurt coated

 Butter cream frosting almonds/raisins
 White frosting  Black edible marker
 Fondant  Red edible marker (optional)
 Pink Food Coloring  Blue Cupcake holder
 White sprinkles

DIRECTIONS:

1. Begin by making a batch of cupcakes. Once those are done, crumble 4-6 of them into a bowl with with
buttercream frosting. Combine them together with a spatula. The amount of frosting here will vary - the more
frosting you use the more it will stick together. Once the dough forms into solid balls and keeps its shape you're
set.
2. Place an equally sized ball of your newly made dough on top of your pre-made cupcakes and work your way
around the edges smoothing it down. This will be Finn's head so make it as nice and even as possible. Once
that's done, place your cupcakes in the freezer to help solidify everything.
3. While that's cooling, work some pink food coloring into white fondant and knead, knead, knead until it has
worked its way through the entire thing. Use an oval shaped cookie cutter to create Finn's face. If you need to
make your ovals smaller, just use a knife and carefully trim around the edges.
4. Draw on your Finn faces with some edible black marker. If you want to get fancy and do some other expressions,
now's the time!
5. Take your cupcakes out from the freezer. Cover them with a coat of white frosting, then dip them in your white
sprinkles and evenly cover all the edges. Next, place your Finn faces on top and carefully press it in around the
edges so it lies flush with the rest of the sprinkles.
6. Dig out two small holes in the top of the head for Finn's ears, then place them in with your white chocolate
covered raisins/almonds. And you're done! Serve these up, and best of all, don't worry about digesting too much
fondant!
 - Burple Nurples –

 16 ounce package white cake mix  2 tbsp melted butter

 1/3 cup brown sugar  1 cup chocolate chips (optional)
 1 egg  1 tsp coriander
 2/3 cup milk  Purple food coloring

DIRECTIONS:

1. Stir together your cake mix, brown sugar, egg, milk, butter, and coriander in a large bowl. We're using coriander
because Chowder almost used Snoriander in the show - the ingredient is optional, and doesn't actually change
the taste of the final result noticeably.
2. Add in purple food coloring bit by bit until your batter reaches a dark purple. Pour in your chocolate chips
(optional) and fold them into the dough.
3. Preheat your oven to 325 degrees F. Spread out your mixture on a greased baking pan and bake for 25-30
minutes. The coloring on top of your brownies will have dulled, but it's just as rich and vibrant on the inside.
4. Remove your brownies from the oven and allow them to cool for 5-10 minutes. Then create your own Burple
Nurple cookie cutters by downloading the pattern here: https://www.mediafire.com/?40q4jiyvp2...
5. And then mold a cookie cutter. We've created cookie cutters all season long, you can watch how to more
precisely in our previous Feast for Cookie Cat: https://www.youtube.com/watch?v=rnUwz...
6. Once you've created your Burple Nurple cookie cutter shapes. Cut out the pieces from your baked brownies.
You'll need two wings for each body. Once that's done, use a knife to trim off the edges of your wings and split a
toothpick in half to place into the wing and secure it to the body.
7. That's it! You've made Burple Nurples that look just like they do in the show. Chowder would be so proud of you.
And we're happy that no one's going to poison themselves in the process either. :)
 “Together Breakfast!”

 8 waffles
 2 bags of popcorn
 Maple Syrup
 Whipped Cream
 1 Strawberry

DIRECTIONS:

You kinda just... put them all together. You can also stop at the waffles + maple syrup step to have a normal breakfast.
But that's for lameos! Throw some whip cream on there, delicious fresh strawberries, and cover it all with POPCORN for
the legitimate feast.
 - Spaghetti Tacos -

 Spaghetti o 1 tsp pepper

 Tacos o 2 garlic cloves (minced)
 Meatball Ingredients: o 2 tsp chopped fresh parsley
o 1 lb ground beef o 1/2 cup bread crumbs
o 2 Italian sausage links o 1 tsp Italian seasoning
o 1 small onion (diced) o 1/4 cup parmesan cheese (grated)
o 1 egg o 1 tsp Worcestershire sauce
o 1 tsp salt

DIRECTIONS:

1. To make the meatballs, prepare the ingredients separately then combine them in a mixing bowl. Line a baking
sheet with foil and form small meatballs from the mixture. Place them onto the pan and bake for 14-18 minutes
at 400 degrees F. The smaller you make them the faster they will cook, so make sure to monitor them
occasionally to see how they're doing!
2. To make spaghetti tacos, make some spaghetti, warm up some marinara sauce, then combine them. Take out
your taco shell and form it any way you'd like, and don't feed them to your dog for real! (Kiwi just licked at the
tacos before we took them away from her. Don't worry, she got a treat for her hard judging work!)
 - The ULTIMEATUM –

 Himalayan Ketchup: o Salt (to taste)

o 1 6 oz can organic tomato paste o Pepper (to taste)
o 1/4 cup apple cider vinegar o 3 Teaspoons Dijon Mustard.
o 1/2 cup diced canned tomatoes o 1 tsp Worcestershire Sauce
o 1 tbsp cane sugar o 2 Eggs
o ½ teaspoon Himalayan salt o 6 Tablespoons Ketchup
o 1tsp. garlic powder o 1 tbsp onion powder
o 1tbsp onion powder o 1 tsp garlic powder
o 1/4 tsp ground allspice  Burger Pieces:
o Cayenne pepper to taste o Buns (of your choice)
o Pepper to taste o Lettuce (optional)
 Burger Patties: o Tomatoes (optional)
o 2LB Ground Beef o American or Cheddar cheese

DIRECTIONS:

1. Begin by preparing the Himalayan Ketchup by combining the ingredients in a food processor. Blend them
together for 2-3 minutes. The longer you process the ingredients the smoother your ketchup will be.
2. Next begin preparing the burger patties by mashing all the ingredients together in a mixing bowl. Create two
regular sized burger patties and one that is more thin and less wide. Add 6 tbsp of oil to a pan and heat on
medium high until the oil begins to smoke. Carefully cook your patties- don't drop them into the oil! Slide them
in and flip them after a minute or so.
3. Place your skinny smaller burger patty between two buns with your cheese. On an oiled sheet on a baking pan,
create a raw meat bowl that is wide enough to fit your skinny burger on. Cover the whole concoction with more
meat to create the ultra sized middle burger patty. Bake this at 350 degrees for 25-30 minutes.
4. Once all your patties are done cooking, place them in the oven with your cheese on top to melt them. You can
also toast your burger buns if you want. Finally it's time to ASSEMBLE THE ULTIMEATUM! The order for the
burgers on the bottom and top is a bun, lettuce, patty, cheese, himalayan ketchup, and bun. The giant patty goes
on the middle with lettuce below and ketchup on top.
5. That's it! The Ultimeatum is assembled. Enjoy- and try sharing it with some friends if it's too much to handle.
 - Reptar Bars -

 24 oz milk chocolate chips  7 ounces marshmallow fluff

 4 tsp. crushed almonds  Green food coloring
 4 tsp. caramel  Chocolate bar mold / tin foil for custom mold

Download our patterns!

Cookie Cutter Pattern: http://www.mediafire.com/view/icwh3tu...

Chocolate Bar Template: http://www.mediafire.com/view/s4lw82p...

If you're using our patterns, make sure to download and print them out first! Begin by making your Reptar shaped
cookie cutter (we've detailed how to make your own cookie cutters in our Cookie Cat episode here:
https://www.youtube.com/watch?v=rnUwz...

DIRECTIONS:

1. Wrap your Reptar mold with aluminum foil and make sure the edges are sealed. Melt your chocolate chips in the
microwave in 30 second bursts, stirring it in between, until it is completely smooth and liquid.
2. Use a spoon or spatula to spread your chocolate into your chocolate bar mold and reptar mold. Use a clean
paintbrush or food brush to coat the sides of the mold as well to make sure you can add your filling in later
without having it leak out the side. Place these in the freezer when done.
3. Create your green filling by mixing in green gel food coloring and marshmallow fluff. It may take a lot to get the
color as green as you want if you are using regular food coloring. When you're done, take your chocolate bars
out of the freezer and spoon/spatula/brush in your green filling. Place these back in the freezer.
4. Melt your caramel with a little bit of milk and microwave power! Microwave for 30 second bursts and stir in
between just like we did with the chocolate. When it's ready, take your bars out from the freezer and drizzle the
caramel on top. You can additionally add your crushed almonds on top of this. Place these in the freezer one last
time.
5. Finally if your chocolate has hardened, warm it up for a bit again in the microwave until it's back to being
melted. Take your molds out of the freezer and finish the bars by covering everything with one last layer of
melted chocolate. Back into the freezer these go!
6. Once they're frozen solid (10-15 minutes), wrap your bars up in tin foil and glue your labels to the outside!
You've got amazing Reptar Bars! They look super genuine, taste even more delicious, and are sure to turn your
tongue greeeeeeen!
 - Dango from Clannad -

 1 cup sweet rice flour  Food coloring / Gel coloring

 3/4 cup tofu o (matcha powder for green)
 4-8 tbsp. sugar  Edible markers

DIRECTIONS:

1. Combine your rice flour, tofu, and sugar. Knead together until it becomes a smooth dough. Divide this dough
into as many different colors as you want your dango to be!
2. Add your food/gel coloring to each segment of dough individually. If you want to get creative, you can use
matcha powder or cocoa powder to color. Once colored, separate the dough into smaller segments to roll into
balls.
3. Roll your dough into small balls, about one inch to one and a half inch wide. If you want, you can also roll a ball
around some red bean paste to give it some extra flavor when you eat it.
4. Bring a pot of water to a boil and add your dough balls. Let them cook for 1-2 minutes, then remove and cool
them in an ice water bath for 5 minutes. Remove and dry afterwards.
5. You can decorate your dango with an edible marker or just stick them on a skewer and call it a day! Enjoy these
delicious treats.
 - Curry Buns from Black Butler -

INGREDIENTS  1 cup of Cooking wine

 1 cup of water
Curry:  1 cup of Beef Broth
 1 Russet potato, peeled  Cooking Chocolate
 2 Carrots, peeled Dough:
 10 mushrooms
 1 large onions  2 cups bread flour
 Your choice of meat  1/4 cup cake flour
 Garlic  1 teaspoon yeast
 Ginger  1/2 cup warm water
 1 tbsp Curry Powder  1/4 cup water
 1 tbsp Garam Masala  3 teaspoon sugar
 1/2 tsp Cayenne Pepper (to taste)  1 teaspoon salt
 2 cubes Curry Roux  1 egg (beaten)
 1 tbsp Tomato Paste  Panko Bread crumbs

DIRECTIONS:

1. Let's begin by preparing the dough. Activate your yeast in your 1/2 cup of warm water and combine your dry
ingredients in a mixer. Afterwards, keep mixing and add in your activated yeast, eggs, and remaining water.
Once the dough has kneaded, set it to rest in a container with a damp towel above to let the dough rise.
2. Let's start on our curry! Slice up your onions, carrots, mushrooms, and mince your ginger and garlic. We are
using beef chunks as well for the meat - however many curries are totally vegetarian so the meat here is
optional.
3. Oil your pan then brown and soften your onions on a medium high heat before adding in your ginger, garlic,
curry powder, and tomato paste. Continue to saute and mix the entire mixture. Then add in your beef with a cup
of red wine. Allow this to cook through on a lower temperature.
4. When they beef is about half cooked, add in your beef broth and water and bring the entire mixture to a boil.
Skim off the scum off the top, then add in your potatoes, carrots, and mushrooms. Cook until your potatoes are
 soft. Since we'll be putting this curry inside a bun, use a large wooden spoon to mash the ingredients together so
the mixture as a whole becomes more smooth.
5. To get that final curry flavor, add in your Japanese curry roux, cooking chocolate, garam masala, and cayenne
pepper. Set your curry aside to cool.
6. Now that our dough has risen, let's prepare our curry buns for deep frying. Bring a pot of oil to 325 degrees.
Take out your dough and punch it down. Then knead several times before separating it into smaller chunks. Take
a small chunk in your bottom hand and cup it with your free hand. Pushing the dough together from bottom and
top, move in a circular motion until you have a spherical ball.
7. Roll out your dough, working around the dough bit by bit, until you have a flat circle shape. Hold the dough in
your free hand and load a small amount of curry in the middle. Pulling the edge up towards the middle and top
of the bun, grab the next edge of the bun and fold it over behind your current fold. Press these edges together
so that it is airtight.
8. When you've worked your way around the whole bun and have sealed it. Press it carefully against the cutting
board to flatten both sides out and fully encapsulate the curry inside.
9. Dip your loaded buns in an eggwash and then coat it your bread crumbs. Carefully put these into the hot oil and
allow them to cook until it becomes a golden brown all around. Once done, remove the curry buns from the
fryer and onto a paper towel to remove any extra oil.
10. Congrats! You've made Curry Buns from Black Butler!
 - Pizza Dunx from Video Game High School -

INGREDIENTS:

 No-Yeast Pizza Dough:

 2 1/4 cups all-purpose flour
 1 tbsp baking powder
 1/4 tsp salt
 1 cup milk
 1/4 cup butter (room temperature, slightly softened)

DIRECTIONS:

1. Preheat your oven to 425 degrees. In a large mixing bowl, combine all your ingredients and mix until your dough
forms a single ball. If the dough is too liquidy, add more flour until you can shape it in your hand without it
sticking excessively to your fingers. The dough should be a little sticky. Flour out a surface and rolling pin. Roll
out your dough until it's about 1/4 inch thick. To make Pizza Dunx sized pizzas, just cut around the dough with a
knife so it becomes a square/rectangle.
2. Add your desired toppings and bake for 10-12 minutes!
3. Meanwhile, begin preparing your Pizza Dunx cannisters for your delicious pizza. You can use any tennis ball
cannisters for this to work. Download and print out this label: http://www.mediafire.com/view/r2aznr8...
4. And cut your tennis ball cannister in half with a knife or sharp scissors. Remove the balls, clean out your
cannister with soap and water, and wait for your pizza to finish cooking.
5. Once your pizza is done, wrap it up in tin foil or parchment paper and roll it so it fits inside your Pizza Dunx
cannister. Place the pizza inside, seal it back up with tape, and then place your Pizza Dunx logo over the whole
thing and tape/glue that together.

It's as simple as that! Your Pizza Dunx are READY to devour.

 - Spaghetti and Meatballs from Lady and the Tramp –

INGREDIENTS:

 Zucchini noodles:
o Zucchini, skin peeled, grated into noodles
 Olive oil
 Saute 5-7 mins in pan
 Meatballs:
o 1 sweet potato
o 1 egg
o 1 lb. turkey
o 2 Tbsp. fresh parsley
o 1 cup brown rice
 Coconut cooking spray to grease pan

Bake 350 degrees 15-20 mins

 - Chica Cupcakes from Five Nights at Freddy’s -

INGREDIENTS:

Chocolate Cupcake:

 1 1/3 cups all-purpose  ¾ unsweetened cocoa  1 ½ cup sugar

flour powder  2 eggs
 ¼ tsp baking soda  1/8 tsp salt  ¾ tsp vanilla extract
 2 tsp baking powder  3 tbsp butter  1 cup of milk

Butter-cream Frosting:  3 cups confectioners’  1 tsp vanilla extract

sugar  2 tbsp whipped cream
 1 cup better

DIRECTIONS:

1. Mix all of the ingredients for the cupcakes in a large bowl then pour into your cupcake pan. Cook at 350 degrees
for 20 minutes. Leave your chocolate cupcakes to cool and then start on the butter-cream frosting!
2. Get half of your cupcakes and slice the tops off that are overhanging the cupcake cases to provide a flat surface
for your other cupcakes. Take the other half of your cupcakes, remove them from their cases, and also remove
their tops, so you will have two flat surfaces sticking together.
3. Spread the butter cream icing over the flat top of your base cupcakes, ready to stick on the other ones. Once
stuck together, round off the top with a knife as best you can. Think of it as a cupcake sandwich.
4. Cover the cupcakes in butter cream frosting and make sure to cover every little bit of the cake evenly then put
them in the fridge for 10 minutes to chill.
5. Roll your pink fondant out and use the cookie cutter provided until you have enough to cover each cupcake.
6. Take your cupcakes out of the fridge, and carefully layer your fondant over the butter-cream layer. You can
always cut bits off that overlap, or merge splits together using a bit of water and your fingertips.
7. With the back side of a teaspoon, make indentions into the pink fondant for the eyes. You can either use
chocolate Mentos mints or use black fondant to represent the eyes. Then get some white fondant to continue
with the eyes and finally for the pupils you can use either an edible markers or tiny bits of black fondant.
8. Your cupcakes are ready!
o 5:00
 Play next
 Play now
- Ed, Edd, n Eddy JAWBREAKERS -

INGREDIENTS: (to make one half of a jawbreaker)

 6 cups of sugar  Food coloring  Candy thermometer

 2 cups of water  Hard Candy flavoring
 1 cup of corn syrup  Hemisphere Pans

DIRECTIONS:

1. Begin by combining your sugar, water, and corn syrup in a pot on medium heat. Add in any food coloring you'd
like at this point. Stir together until the ingredients have all melted together. Turn the heat up and add your
candy thermometer. Let the mixture boil and heat until it reaches 300 degrees F. This will take anywhere from
10-25 minutes depending on the power of your stove. Be careful! Once the water fully evaporates the
temperature will quickly increase so keep a close eye on the thermometer.
2. Oil your hemisphere pans. Once the mixture reaches 300F, turn off the heat (it will be VERY hot!) and add in any
flavoring you'd like! We used watermelon for our big pink Jawbreaker in this episode.
3. Take note of how much coloring and flavoring you put into this half as you're going to be replicating it for the
second half of the jawbreaker. Once it's mixed in, carefully pour out the contents of the mixture into your
hemisphere bowls. Each batch should be able to fill up one half of your jawbreaker mold. If you have a larger
pot, you can double the recipe, but we liked doing it in halves because this recipe can be very dangerous
because of how hot it gets.
4. While the first half cools, go ahead and make your second batch and pour it into the second hemisphere mold.
Finally once both halves are cooled (this will take anywhere from 3-6 hours), you can seal the deal by adding in a
little more mixture in between the two and combining the halves VERY carefully.
5. Let that seal, and you're onto the next part of the recipe! We made food safe coloring for our jawbreakers with 1
tsp of vodka and 1 pea sized drop of food coloring in small cups. Even though the vodka is alcoholic, it will be
absorbed by the jawbreaker and not have any effect on the final products taste. Make as many colors as you'd
like and use a toothbrush or paintbrush to splatter the colors all over the jawbreaker.
6. Once that's dried, you're all done! Jawbreakers from Ed, Edd, n Eddy. Now... how exactly are we supposed to eat
this thing!?
 - Gotcha! Pork Roast -

INGREDIENTS:

"Pork" Roast:  Watercress for garnish

 Salt and Pepper to taste
 3 1/2 cubed russet potatoes
 3/4 cup finely chopped Eringi mushrooms Sauce:
 3/4 cup finely chopped onion
 2 packs thick cut bacon  Sweet sake soy sauce (to taste)
 2-3 sprigs fresh rosemary  1/2 cup red cooking wine
 Baker’s twine  2 Tbsp butter

This recipe, as beautiful and complex as it looks, is actually extremely simple!

1. First skin and cut your potatoes up into small cubes and steam them for 10-12 minutes until they are soft and
squishy. In a separate pan, saute your onions and eringi mushrooms together with some extra virgin olive oil
until the ingredients are golden brown and soft. Mash your potatoes by hand (or with a potato masher) and mix
in your sauteed veggies.
2. Prepare your bacon wrap by laying out your bacon strips on a baking pan with tin foil or a baking rack. Create
the heart of your dish by molding your mashed potatoes into a loaf like shape. Place on your bacon strips, and
carefully wrap the bacon around the potatoes. You'll need to add strips to the ends and on top to fully
encapsulate this beautiful concoction.
3. Use your twine / string to tightly wrap the Pork Roast so it does not fall apart while it bakes. When your done,
break up your rosemary into small sprigs and pin it against the string and the bacon wrapped mashed potatoes.
4. Bring your oven to 300 F and bake for 35-45 minutes until your bacon is golden browned. Broil on high for 3
minutes afterwards to make it extra crispy.
5. Meanwhile, prepare your sauce by combining a half cup of wine, sweet soy sauce, and butter in a frying pan and
let it all bubble up and combine and reduce. When that's done, you can pour it directly onto your Gotcha Pork
Roast!
6. Remove your pork roast from the oven, cut the string off, pour your reduced red wine glaze on top, and add
garnish with watercress. ENJOY!
 - Potatoes and Molasses, Over the Garden Wall –

INGREDIENTS:

Potatoes:

 6 cups ~1in. Cubed white sweet potatoes (Japanese or Hannah)

 1/3 cup whipping cream
 1-2 tsp. salt
 1/2 tsp. vanilla extract

Molasses sauce:

 1/3 cup molasses  1/4 tsp. nutmeg

 1/3 cup maple syrup  1/4 tsp. cinnamon
 1 tsp. dark brown sugar  1/4 tsp. allspice
 1/2 stick of butter  Zest of 1 orange
 1/4 cup dark rum or bourbon

Toppings:

 Pecans  Crispy bacon pieces

DIRECTIONS:

1. Chop potatoes into 1 inch cubes

2. Boil in water (with salt) for 10-15 mins until soft
3. Sauce:
a. Combine ingredients in pan over medium heat and reduce 10 mins
4. Topping:
a. Cook bacon, chop into bits
5. Final Steps:
a. Mash potatoes
b. Add whipping cream, vanilla, salt, combine together
c. Pour sauce over mashed potatoes, add toppings
 - Cocoa beetles from Coraline -

INGREDIENTS: Tools:

 1 pack (12 oz.) light cocoa candy melts  Oval or egg shaped chocolate molds
 1 pack (12 oz.) dark cocoa candy melts  Paintbrush
 1/2 cup Cocoa krispies  Piping bag and tip
 Gold luster dust  Wax/Parchment paper
 Strawberry Pop rocks (optional)

DIRECTIONS:

1. Melt your light cocoa candy melts in your microwave or over a water bath. If melting in the microwave, heat in
15-20 second intervals and stir the chocolate in between to prevent burning. Once they're melted, fill your
candy egg molds halfway. Then add a layer of Cocoa Krispies followed by an optional layer of Strawberry Pop
Rocks. If you'd rather have some other kind of flavor here, feel free to improvise and experiment! Just make sure
whatever you put in isn't too large or bulky so you can maintain the egg shape of the mold. Once you've placed
your crunchy interior in the chocolate mold, cover it up with another layer of your melted chocolate. Even it out
by tapping the mold on the table a few times, then throw it in the freezer for 15-20 minutes until it is frozen
solid.
2. Once your chocolate eggs have hardened, pop them out of the mold and trim any excess chocolate from the
edges. Use tin foil to act as a painter's tape and cover the top of "head" of your egg shape. Melt your dark cocoa
candy melts and use a paintbrush to add a new layer onto your cocoa beetles. This will create the 'shell' and
'wings' of the beetle. Once that layer has dried, take another paintbrush and dip it in Gold Luster Dust and
carefully draw on the T shape that runs across and down the beetles back. Use a paintbrush dipped in water
afterwards to clean up any messy lines.
3. The last part of these beetles are the legs and antennae. Put your melted dark cocoa candy melts into a piping
bag and pipe out the legs and antennae on parchment paper. The antennae will look like comma shapes and the
legs are straight lines. Let these dry and carefully remove them from the parchment paper.
4. To place the legs on the beetles, flip them upside down and add little dabs of melted chocolate from your piping
bag to act as glue. Add two dabs to the top of the beetles head for the antennae, then three dabs on each side
of the body for the legs. Once you've carefully placed them on, go over the limbs with another layer of chocolate
from the piping bag to give it a little more sturdiness.
5. Let these dry and very carefully flip them right side up and make any final adjustments before presenting them!
We used golden cupcake holders and a shoebox lined with golden paper. Voila! You've made some delicious and
crunchy COCOA BEETLES from Coraline!
 - HAPPY PLUMS from Courage the Cowardly Dog -

INGREDIENTS:

 4 plums  1/4 tsp vanilla extract  2 tbsp honey

 2 tbsp sugar  1 tsp chopped fresh
 1 tbsp coconut oil rosemary
 1/2 cup balsamic vinegar  Sour cream

DIRECTIONS:

1. Preheat your oven to 350 Degrees F. Cut your plums in half and remove the pits. Coat a baking pan with cooking
spray or coconut oil. Brush your plums with the coconut oil then sprinkle a thin layer of sugar on each. Bake in
the oven for 20 minutes, until the plums are soft.
2. In a separate pot, combine balsamic vinegar and rosemary. Bring the mixture to a boil and lower to a simmer,
allowing it to reduce for about 8 minutes. Add sugar and vanilla and stir until dissolved. Remove your mixture
from the heat and strain the balsamic vinegar syrup to separate from the rosemary.
3. Combine your ingredients together! Grab your favorite mug, place your plums inside, and drizzle with your
balsamic vinegar syrup and honey. Top it off with a dollop of sour cream, and serve hot!
 - WHIPPED CREAM How-To –

INGREDIENTS:

 2 cups heavy whipping cream

 4 tablespoons powdered sugar
 1 tablespoon vanilla extract

We recommend taking your mixing bowl and sticking it in the refrigerator for 30-40 minutes prior to making this recipe.
The cold mixing bowl will help turn your ingredients into better and smoother whipping cream!

Combine ingredients in your stand mixer and slowly crank up the speed until you are whipping at near maximum speed.
Scrape down the sides of the bowl if necessary.

Whipped cream will begin to form after a minute or so. You will know that it is ready when it creates "soft peaks" when
you pull the mixing attachment out. Soft peaks will hold their shape and slowly fall over if you watch closely.

That's it! Enjoy your delicious home made whipping cream.

 - Holiday Pumpkin Soup in the Hamilton Beach Slow Cooker –

INGREDIENTS:

 1 large can (29 oz.) pumpkin puree  32 oz. chicken broth

 2 tbsp. butter  6 cloves
 1 cup diced carrots  2 tbsp. sugar
 1 cup diced sweet onion  1/2 tsp fresh ground nutmeg
 1 cup diced celery  Salt & pepper to taste

Dice your onion, carrots, and celery. Combine all ingredients into your slow cooker and set on high for 4-5 hours.

After it has finished cooking, add 1 cup milk, 1 cup cream, and stir well.

Serve! Garnish with feta crumbles and fresh ground nutmeg.

 - holiday veggie platter that resembles a Christmas tree –

INGREDIENTS:

 2-3 cucumbers  Yellow and/or orange bell pepper

 ~1/2 cup Yellow cherry tomatoes  Feta cheese
 ~1/2 cup red cherry tomatoes  Ranch dressing (optional)
 1 red apple  Other dip
 1 fruit skewer

Slice an apple in half horizontally and place the bottom half upside down. Insert the flat end of the skewer into the apple
so it stands upright.

Cut your cucumbers diagonally down the vegetable. You can change the length of the leaves of our tree by cutting less
diagonally or more diagonally. Once you have cut your cucumber into slices, take them and insert them onto the skewer,
lowering them as far as possible. Take your next cucumber slice and repeat the process, slowly fanning out the
cucumbers as you work your way up.

Once your cucumber skewer resembles a tree, cut out a star shape from a bell pepper and add it to the top. To add
ornaments and lights to our tree, take your grape tomatoes and slice them in half horizontally, and then place them
wherever you like on the cucumber leaves.

Optional: Serve with ranch dressing, hummus, or whatever dip you like most!
 - CALZONES from We Bare Bears! -

INGREDIENTS:

Calzone:  1 cup mozzarella cheese

 2 tbsp basil
 1 package/can refrigerated pizza dough
 1 package Pancetta White sauce:
 1 package prosciutto
 2 shallots  2 cloves garlic
 1 cup mushrooms  2 tbsp. butter
 1/2 tsp. thyme  1/2 cup heavy cream
 1/2 tsp pepper  1/2 cup milk
 3/4 cup shredded parmesan cheese

DIRECTIONS:

1. Begin by preparing the calzone fillings - cut up the prosciutto and pancetta, oil a pan, and sautee on medium
heat. Add chopped shallots, saute for a few more minutes, and then add the mushrooms, thyme, and pepper.
Keep stirring until the shallots become translucent.
2. In a separate pot we’ll be making our white sauce. On medium heat, melt the butter, then add the milk and
heavy cream, minced garlic, and salt and pepper to taste. Finally, add your shredded parmesan cheese and give
it a good stir. When it has fully melted, pour the white sauce into the pan with the meats and veggies and stir
everything together. Chop up some fresh basil and set your ingredients aside.
3. Loosen up some pizza dough and roll it out enough to fold over itself for the calzone. Layer on a little mozarrella
cheese, add some of our meaty mixture, sprinkle with parmesan, and finally add your chopped basil on top.
4. Brush the edges with an egg wash and carefully fold over the calzone pressing the edges to seal it. Cut out little
divots around the border and three slits on top to match the look of the calzones from the show. Brush the
whole thing with melted butter and let it bake in the oven for 25-30 minutes at 375 degrees F.

Voila! Delicious We Bare Bears calzones! Feel free to experiment with your favorite pizza toppings--because after all--a
calzone is just a folded pizza! You can have a red sauce base, make it vegetarian, or just filled with gooey melted
cheeses!
INGREDIENTS:

 1 28 oz. can baked beans  1/2 cup shredded parmesan cheese

 1 rotisserie chicken  6 small russet potatoes
 1/2 cup barbecue sauce  1 oz. packet ranch seasoning
 1 32 oz. box of macaroni noodles  8-10 strips of bacon
 2 1/3 cups milk (2 cups for mac & cheese + 1/3  1/2 cup chopped green onions
cup for mashed potatoes)  Salt & pepper to taste
 1 stick of butter (4 tbsp. for mac & cheese + 4  Casserole dish 10 in. x 12 in.
tbsp. for mashed potatoes)  Optional Topping: Sour Cream
 2 cups shredded sharp cheddar cheese

DIRECTIONS:

1. Start by filling 2 pots of water about halfway and placing both on the stove to reach a boil. Peel the potatoes, cut
them into large chunks, and add them to the heating water. Once the water reaches a boil, set a timer for 10
mins to allow the potatoes to soften. Add the macaroni noodles to the other pot of boiling water and cook for
10-12 mins.
2. While the potatoes and noodles are cooking, separate the meat from the rotisserie chicken and place into a
bowl. Shred the chicken using two forks. Add the BBQ sauce and mix well.
3. Check the potatoes by sticking one with a fork and if it easily glides through, they are done. Drain the potatoes
using a colander and place them in a mixing bowl. Place the butter in the bowl and allow it to melt before adding
1/3 cup of milk and the ranch seasoning packet.
4. To make the cheese sauce for the macaroni, Bring 2 cups of milk to a simmer in a large pan, and add 4 tbsp. of
butter. When the butter has melted, add the shredded cheese slowly while stirring continuously. Stir until
smooth. Drain macaroni noodles with the colander and add them to the cheese sauce pan. Mix until noodles are
fully coated and combined. Season with salt and pepper.
5. Microwave the baked beans in a bowl for about 1 minute, or heat in a pot on the stove.
6. Cook bacon in a pan on medium heat until crispy. Chop into bits.
7. Begin layering by adding the baked beans to the casserole dish, spreading them evenly with a spatula. Follow up
with the barbecue chicken, macaroni and cheese, and potatoes. Sprinkle more shredded cheese on top and broil
in the oven for about 5 mins or until cheese is melted. Finally, add your chopped bacon and green onions to
complete the 7 layers, and decorate however you like!
 - ASUNA'S SANDWICH from Sword Art Online! -

INGREDIENTS:

 1-2 lbs of Tri-tip Steak  1 Egg per sandwich

 2-3 chopped garlic cloves  2 tbsp olive oil
 1/4 tsp salt  Salt and pepper to taste
 1/4 tsp pepper  6-8 large Spinach or lettuce leaves
 1 tsp red pepper flakes  Mayonnaise and Sriracha or desired condiments
 1/4 cup Worcestershire sauce  Edible flowers
 1/4 cup red wine vinegar  1 baguette
 1/4 cup teriyaki marinade sauce

DIRECTIONS:

Begin by marinating your meat by combining the marinade ingredients with the tri-tip in a ziploc bag. Spread the
contents around evenly and seal it up. Place in a refrigerator for 1-2 hours.

Add olive oil to a frying pan on medium heat, Cook your meat on each side until it has cooked through, then cook your
egg sunny side up by cracking it in the pan and letting one side fully cook before flipping it over.

Slice up your bread and spread spicy mayo on the bottom layer. Follow with spinach, edible flowers, egg, sriracha sauce
(or any other red spicy sauce), and tri-tip steak. Place the bread on top, wrap up your sandwich in some parchment
paper, and enjoy!
 - Mysterious CROQUETTES from Kill La Kill! –

INGREDIENTS

 2 tbsp. butter  salt and pepper

 2 carrots  (Extras: hotdogs, broccoli, shrimp, fish head,
 1 zucchini hotdog, orange, lobster claw, chicken bone, etc)
 1/2 onion  For Frying:
 1/2 cup bell peppers o 3 tbsp. flour
 2 cloves garlic o 2 eggs
 2 egg yolks o 1 cup panko bread crumbs
 6 potatoes o vegetable oil

DIRECTIONS

1. Mince your vegetables (carrots, zucchini, onion, bell peppers, garlic) and sauté them in butter on medium high
heat until they are soft and cooked through.
2. In a separate pot, boil water and add your skinned and quartered potatoes for 10-15 minutes. Drain the water
and separate the potatoes in a bowl. Mash using a fork. Combine your sautéed vegetables with your mashed
potatoes and mix until evenly dispersed throughout.
3. Mold your croquettes by taking a palmful of the potatoes and veggies mix (after it has cooled down) and form it
into an oval and circular shape. You can make any shape you'd like!
4. Here's where you can really get creative. Mako Mankanshoku puts all kinds of crazy ingredients in her
croquettes in Kill La Kill and so can you! We used a hotdog and cut the top into equal sized sections to recreate a
calamari look.
5. When your croquettes are formed, place them in the freezer for 10 minutes so they solidify. Meanwhile, heat a
large pot of vegetable oil to 350 degrees F to prepare for frying.
6. Take your croquettes out from the freezer and coat them with flour, an egg wash, then panko bread crumbs.
Once that's done, carefully place them into the pot to fry for 30 seconds to a minute. The time will vary
depending on exactly how hot your oil is and how large your croquettes are. Check frequently until you get that
perfect shade of brown.
7. Remove the croquettes from the oil onto a paper towel to remove any excess oil. Serve piping hot with Tonkatsu
sauce, ketchup, or whatever you'd like!
 - Princess Leia Cinnamon Buns from STAR WARS! –

INGREDIENTS:

Dough: Filling:

 3/4 cup buttermilk, warm  8 tablespoons butter (1 stick), softened to room

 6 tablespoons butter, melted and cooled temperature
 3 large eggs  1 cup brown sugar
 4 1/4 cups (21 ¼ ounces) flour (see note)  2 teaspoons cinnamon
 1/4 cup (1 3/4 ounces) sugar  Zest of 1 large orange (about 1 tablespoon zest)
 2 1/4 teaspoons instant yeast
 1 1/4 teaspoons salt Glaze:

 1 cup powdered sugar

 1 teaspoon freshly grated orange zest
 1 tablespoon orange juice
 1 tablespoon milk

DIRECTIONS:
 - Butterscotch Cinnamon Pie from UNDERTALE! -

INGREDIENTS:

 Butterscotch Cinnamon Pie: o 2 tsp cinnamon

o 1 cup brown sugar  Pie Crust:
o 2 cups milk o 2 (9 inch) pre-baked pie shells
o 1 cup heavy cream o 1 egg
o 2 tbsp water  Whipped Cream:
o 9 eggs o 1 cup heavy cream
o 4 tablespoons butter o 1/4 cup powdered sugar
o 3 tbsp corn starch o 1 tsp. cinnamon
o 1 tsp vanilla extract o 1 tsp butterscotch liquor
o vanilla extract

DIRECTIONS:

1. Pie Crust: To prepare a special pie crust, we’re going to be utilizing our pre-baked pie shell by turning it back
into workable dough. We’re going to be making a beautiful and simple braided lining around the pie crust. Flour
a surface and remove one of the two pre-baked pie shells from the tin foil. Roll it out thinly until it is about 2-
3mm thick. Using a knife or pizza cutter, slice thin strips about 5mm wide down the dough. Create a braid by
taking three strips, pressing them together at the top, then working your way down carefully braiding the dough
by laying it over itself one at a time.
2. Once the braid is finished, take your original pie crust and brush the rim with an egg wash. Carefully place your
braid on top and curve it around the pie crust. You may need to combine 2 or 3 braids total depending on how
long they are to reach all the way around. Connect them and set your pie crust aside. Preheat your oven to 350
degrees F.
3. Let’s begin the butterscotch cinnamon pie filling! Combine 1/2 cup brown sugar, 9 egg yolks, corn starch, and
cinnamon in a mixing bowl and mix until combined. Set aside. We won’t be needing this until the final steps.
4. Next, brown your butter in a sauce pot on medium heat. You’ll know it’s finished when the large bubbles finish
popping and small flecks of butter will be at the bottom of the pot. Remove from the heat and set aside.
5. Add your milk and heavy cream in a separate pot on medium high heat until the milk begins to steam and very
slightly boil on the edges. You should see a very light layer form on the top of the liquid. Remove from the heat.
6. In another sauce pot, melt your remaining brown sugar and water together on medium high heat while stirring
with a whisk. If you have a candy thermometer available, it will help you to know when to stop heating the
mixture. You want to stop heating the mixture when it reaches the soft ball stage at 235-240 degrees F. Any
higher and the mixture will begin to firm and it will not mix into the butterscotch cinnamon pie correctly.
7. Reduce the heat to low and now it’s time to combine our ingredients! Pour in your brown butter mixture and
continually whisk throughout. Then slowly pour in your heated milk and heavy cream bit by bit, still whisking.
You’ll want to make sure that there are no large chunks remaining so really be thorough with your whisk and let
all the ingredients dissolve on the low heat.
8. At this point we should have two mixtures at two different temperatures - your original brown sugar, egg yolk,
corn starch, and cinnamon mixture that is cold, and the melted butterscotch milk and heavy cream combination
that is hot. To combine these two, we will need to temper the original mixture so that it is closer to the second
mixture in temperature. If we do not do this, the egg yolks in the first mixture will immediately scramble and
ruin the pie fillings. Temper the two by taking the hot mixture and slowly pouring in about half of it into the cold
mixture and whisking throughout. Then take your cold mixture (now tempered) and pour it back into the hot
mixture and continue to stir.
9. Increase the heat to medium on the pot and keep whisking, making sure to scrape the bottom and edges so no
eggs stick and scramble. You can use a spatula as well to make sure you get each edge. After continually stirring
and whisking on a higher heat, your filling will begin to thicken as the eggs and cornstarch cook inside. When it is
nice and thick, remove it from the heat and make sure there are no lumps left inside. Take your pie crust and
pour the mixture into the middle. Smooth out the top with a spatula. Take some tin foil and cut out a circle in
the middle so that when placed on the pie, it just covers the crust and braided rim and not the pie itself. This will
help the pie cook more evenly since the braided crust is thinner and will cook faster.
10. Finally, bake your pie in the oven for 25 minutes, allow it to cool for another 30, and put it into the refrigerator
for another 30 for it to harden. While that’s cooling, let’s prepare some butterscotch cinnamon whipped cream!
11. Combine heavy cream, powdered sugar, cinnamon, butterscotch liquor, and vanilla extract in a stand mixer and
whip on medium to high speed until the whipped cream is light and fluffy.
12. Add a dollop of whipped cream to a slice of butterscotch cinnamon pie and get ready to enjoy the greatest meal
that Undertale can offer. Bon appetit!
- BB-C8KE from Star Wars: The Force Awakens -
 - HOW TO: Investigate the Paranormal! DIY Viewing Party -

“Grilled cheese flying saucers”

Ingredients:

 Bread  Juice of half a lemon

 PAM  1/4 cup chopped chives
 Cheddar cheese slices  Salt and pepper to taste
 2 avocados  Circle cookie cutters or cups
 1/2 cup Hunts diced tomatoes

DIRECTIONS:

1. To make guacamole, add avocados, lemon juice, chives, and diced tomatoes to a bowl, and mash avocados with a
fork. Add salt and pepper to taste.

2. Cut larger circles out of the bread using a cookie cutter or cup. Cut slightly small circles out of the cheese slices.
Heat a pan to medium-low and coat with PAM. Grill bread slices on one side, flip, and add cheese. Cover pan and allow
cheese to melt.

Add a small scoop of guacamole to center of grilled cheese and shape into a dome.

“UV Glowing Candy (yields approximately 25-30 candy pieces)”

Ingredients

 1 1/4 cup sugar  Candy thermometer

 150 ml cup water  Food coloring (optional)
 2 vitamin B2 capsules  Candy flavoring (optional)
 PAM

DIRECTIONS:
1. Dissolve Vitamin B2 capsule contents in 150 ml (a little over 1/2 cup) of water

2. Add B2 water and sugar to a pot and bring to 300 degrees F using a candy thermometer.

3. Coat candy molds with PAM

4. Once candy reaches 300 degrees F, add food coloring and flavor, remove from heat, and pour into candy molds.

5. Place in the freezer to harden.

“Alien Crackers and Bean Dip”

Ingredients:

 PAM  1 can Rosarita refried beans

 1 cup flour  Juice of 1 lime
 1/2 cup grated cheese  1/2 cup chopped onion
 1/4 cup butter  1/2 tsp. cumin
 1/2 cup water  1/4 cup cilantro, chopped
 1 tsp. Salt  1/2 cup sour cream
 1 can Rosarita black beans (drained)  1 tsp. chipotle chile powder

DIRECTIONS:

1. To make the crackers: In a food processor, pulse the flour, salt, cheese and butter for about until it's crumbly. You can
also do this by hand and work the butter in until the dry ingredients are crumbly.

2. Add the water a little at a time until a soft dough gathers up in the bowl. You may not need all of the water.

3. Flour a surface and roll the dough out very thin. Cut into alien shapes, and poke holes for the eyes and mouth,
stretching the holes to achieve the desired eye shape. Evenly coat a baking sheet with PAM and place the crackers on
the sheet. Bake at 400 degrees F for 5-10 minutes depending on how thin the crackers are.

4. To make the bean dip: In a food processor, purée all ingredients.

 - HOW TO: Survive A Zombie Apocalypse -

“Chili Taco Bites”

INGREDIENTS:

 PAM  1/2 Cup Shredded Cheese 3-4 green onions

 4-5 large flour Tortillas (finely sliced)
 1 (15oz) Can of Wolf Brand Chili  1/2 cup Sour Cream
 1 Can of Ro*Tel  Mini Cupcake Baking Pan

1. Pre-heat your oven to 425 degrees F.

2. Using a cookie cutter or round lid cut 3 in. circles out of the tortillas.
3. Pop the circles into the microwave for 10 seconds to make the tortillas more pliable.
4. Coat muffin pan with PAM, and press the tortilla circles into the cupcake holes. 5. Spoon a little chili into each
tortilla cup.
5. Top each chili filled cup with a little Ro*Tel and shredded cheese.
6. Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
7. Sprinkle with chopped green onion. Serve with an array of customizable toppings: black olives, sliced jalapeño,
cilantro, sour cream, etc.

“Meatball Brain Bites:”

INGREDIENTS:

 PAM  3 cloves of garlic, minced

 1 pound lean ground beef  1/2 tsp. oregano
 1 small onion, minced  2 tablespoons fresh basil, chopped
 1/2 cup breadcrumbs  1/2 tsp. kosher salt
 1/3 cup grated Parmesan cheese, plus extra for  1/8 tsp. fresh black pepper
sprinkling  8 ounces mozzarella cheese ball, cut into 1/2
 2 eggs, lightly beaten inch square pieces

1. Preheat the oven to 375 degrees F.

 2. Lightly grease 2 baking sheets with PAM.
3. In a large mixing bowl, combine ground beef, onion, breadcrumbs, Parmesan cheese, eggs, garlic, oregano, basil,
salt and pepper. Mix with a fork until combined.
4. Using a spoon or scoop, roll meat into balls, about 2 tablespoons each.
5. Using your thumb, press into the center to create an indent, place a piece of cheese in the center of the dough
ball and then re-roll ball to cover the cheese. Feel free to use a little extra meat mixture if you need to cover the
cheese. If desired, shape into a mini brain by creating an indent along the center.
6. Repeat with remaining meat and arrange on baking sheet.
7. Bake for 18 to 20 minutes, or until meatballs are cooked through.

While meatballs are cooking make sauce:

Sauce:

 1 Tbsp. Olive oil  2 tablespoons fresh basil

 2 cloves garlic  1/2 tsp cornstarch
 1 tsp. Italian seasoning  1 tsp. onion powder
 1 can Hunts tomatoes, crushed  Salt, and pepper

1. Heat olive oil in large sauce pan over medium heat.

2. Add garlic, sauté 2 minutes.
3. Add tomatoes and seasonings.
4. Whisk in cornstarch.
5. Bring to a boil.
6. Cover, reduce heat to low, simmer 15 minutes.

Place individually spaced out with little beds of sauce and toothpicks in them, add more sauce on top and a sprinkle of
parmesan cheese.
 - EL BURDIGATO SUPREME from “Teen Titans Go!” –

INGREDIENTS:

 1 Small tortilla  2 Hot dogs

 1/4 cup Shredded cheese  Taco seasoning sauce packet
 8-10 Pepperoni slices  Large hamburger bun
 1 lb. Ground beef (divided among burger patty  Red salsa
and taco meat)  For burger patty:
 4-6 American cheese slices o Salt and pepper to taste
 Lettuce o 1 small garlic clove, minced
 Tomato, sliced o 1 tsp. Worcestershire sauce

DIRECTIONS:

1. Combine hamburger meat with ingredients and mix together with your fingers. Shape the patty so it’s an inch
thick then cook over the stove on medium high heat. Once done, set it aside.
2. Combine the taco meat with the taco seasoning and lightly brown on the stove until all the pink is gone. Drain
the excess liquid when done.
3. Melt a cheese slice on your hamburger patty, then melt some shredded cheese on your tortilla as well as some
pepperoni on top to act as a mini pizza.
4. Time to assemble! Using the bottom part of a hamburger bun, lightly melt a slice of cheese on top then place on
top pepperoni, cooked hotdog on top, taco meat, strips of cheese, tomato, lettuce, burger patty with cheese,
and last but not least, the tortilla pizza on top. Enjoy!
 - Win the Presidency! –

INGREDIENTS:

 (3 lb) st. louis-cut pork rib racks  5 garlic cloves, coarsely chopped
 coarse sea salt or kosher salt  1 red onions, sliced
 fresh ground black pepper  1 1/4 cups dry white wine
 2 (14.5 ounce) cans plum tomatoes  1/8 cup extra virgin olive oil
 1/8 cup fresh basil leaf, plus additional chopped  1/8 cup sherry wine vinegar
basil for garnish  2 teaspoons crushed red pepper flakes
 1/4 lb. bacon, diced

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and
scatter basil on top.
3. In skillet over medium-high heat, sauté bacon until slightly crisp, about 4 minutes.
4. Add half the garlic and all the onions and cook until browned, about 7 minutes.
5. Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
6. Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2
to 3 hours. Transfer ribs but not sauce to a plate.
7. Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly
golden, about 2 minutes.
8. Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the
ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
9. Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with
more basil, if desired.

Chocolate Cheesecake Stuffed Strawberries: This amazing recipe is sure to win the hearts of the American people and in
turn win you the election!

INGREDIENTS:
  1 pint strawberries  1 tbsp unsweetened cocoa powder
 3 packets Swiss Miss Hot Cocoa Mix  1 cup whipped topping (such as Cool Whip)
 8 oz cream cheese, softened  3 tablespoons chocolate melts or chocolate
 1 tbsp sugar chips
 2 tablespoons butter, softened (maybe 3 tbsp)  3 tablespoons chocolate cookie crumbs
 1 tsp vanilla

DIRECTIONS:

1. Wash strawberries and dry well.

2. Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type
I use, works for tomatoes and strawberries).
3. Place the 3 tablespoons of chocolate chips in a small dish and melt on 50% power for about 20 seconds..
continue in 15 second increments until the chocolate is melted
4. Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the
bottom of each strawberry into chocolate and then into the cookie crumbs. Place on a parchment lined pan.

Chocolate Cheesecake Filling

1. With mixer on medium, combine hot cocoa mix, cream cheese, butter, vanilla, cocoa powder and sugar until
fluffy. Add in whipped topping and stir/mix just until combined.
2. Place chocolate cheesecake filling in a ziploc bag or a decorating dispenser. Pipe into the strawberries.
3. Serve immediately or refrigerate up to 4 hours.
 - BEIGNETS from “The Princess and The Frog” -

INGREDIENTS:

 2 3/4 cups flour  1/2 tsp. Cinnamon

 1/3 cup sugar  1 cup buttermilk
 2 tsp. Baking powder  1 egg, beaten
 1/2 tsp. Baking soda  1/2 tsp. Vanilla
 1/2 tsp. Salt  Vegetable oil for frying
 1/2 tsp. Nutmeg  Powdered sugar for dusting

DIRECTIONS:

1. Combine dry ingredients, whisk together.

2. Combine wet ingredients in large bowl, whisk. Stir in dry ingredients.
3. Dust work surface with flour.
4. Roll out dough til ½ inch thick.
5. Cut into 2 1/2 inch squares.
6. Pour 2 inches of vegetable oil into large saucepan and heat to 325 degrees F. Check heat with cooking
thermometer.
7. Carefully drop 2-3 beignets into the oil at a time a fry for approximately 3 minutes on each side.
8. Place on paper towel and dust with powdered sugar.
 - HOW TO: Ascend The Throne! from “Game of Thrones”-

“Winter Warriors Hot Chocolate”

INGREDIENTS:

 Swiss Miss Hot Chocolate Packet (1 per serving)  Mini marshmallows

 1 cup milk  Black edible marker (optional)
 1 dollop of Reddi-wip

DIRECTIONS:

1. Heat milk (in a pot on the stove for multiple servings or individual mugs in the microwave)
2. Add Swiss Miss Hot Chocolate Packet to mug of milk.
3. Add Reddi-wip on top
4. Make winter warriors by slicing the edges of the marshmallows to stick them together. Feel free to create
whatever shapes you like!

“Dragon Eggs”

INGREDIENTS:

 6 eggs  1 tsp. white wine vinegar

 1 cup frozen blueberries  1/4 cup Wesson vegetable oil
 2 tsp. Hunts Tomato Paste  1 shallot sliced into rings
 4 tbsp. mayonnaise  Salt and pepper to taste
 1 tsp. smoked paprika

DIRECTIONS:

1. Place eggs in a small pot and fill with water until they are fully submerged. Add frozen blueberries.
2. Cover pot and bring to a boil. Let eggs boil for 8 minutes, turn off the heat and let them sit in the blueberry
water for 10 more minutes.
3. Remove eggs and gently press the shell with the back of a spoon to crack it.
 4. Place cracked eggs in a bowl with the blueberry water. Allow eggs to cool to room temperature, then place the
eggs in the blueberry water in the refrigerator for 4-6 hours.
5. Peel the egg shells off and cut in half.
6. Scoop out the yolks and place in a bowl. Add mayonnaise, tomato paste, smoked paprika, vinegar, salt, pepper,
and mix until smooth.
7. To make the crispy shallots, Add vegetable oil to a small pan and heat to medium-high. Test oil temperature by
tossing in a shallot ring and if it sizzles, it’s ready. Fry until golden brown, remove from oil and place on a paper
towel. Add salt to taste.
8. Put filling in a plastic bag and cut a hole out of one corner to make a piping bag. Squeeze filling into halved egg
whites and top with the crispy shallots.

“Castle con Queso”

INGREDIENTS

 1 can Wolf Brand Chili  2 tbsp. vegetable oil

 1 can Ro*Tel  1 tsp. chili powder
 2 garlic cloves, minced  1 large block of queso cheese
 3/4 cup onion, diced  1 baguette

DIRECTIONS:

1. Add vegetable oil to a pan, heat to medium-high, and sautée onions and garlic.
2. Add Chili, Ro*Tel, and chili powder, and stir to combine.
3. Cut cheese into small cubes, and add to pan with other ingredients. Continue to stir until cheese is fully melted.
4. Cut baguette in half, carve out castle towers, and slice partially.
 - FIRE FLAKES from Avatar! –

INGREDIENTS:

 5 cups Corn Flakes  1/4 tsp. Chile flakes

 1 Tablespoon granulated sugar  1/4 tsp. Paprika
 3 tablespoons sesame oil  1/2 tsp Chili powder
 1 tsp. salt  1/2 tsp cayenne pepper
 1/2 tsp. Pepper  1 tsp. Garlic powder
 1 tsp. Onion powder

DIRECTIONS:

1. Add all the dry ingredients together in a large mixing bowl and whisk together until it’s all blended together.
2. In a large plastic bag, pour in your corn flakes and sesame oil, close tightly and give it a good shake so the oil
coats all of the cereal.
3. All the dried ingredients to the bag and once more give it a good hake until the cereal had been completely
coated.
4. Line a baking sheet with wax paper and spread the cereal evenly on the sheet. Bake in the oven at 275 degrees
for 15 minutes.
5. Optional: To make it hotter you can add your choice of favorite hot sauces to give it a real kick.
 - FRY BITS from Steven Universe! –

Download our pattern here: http://www.mediafire.com/view/wa9m0yoru5int1t/BeachCitywalkFries.jpg

INGREDIENTS:

 1-2 potatoes
 1-2 Tablespoons garlic powder
 1/2 tsp garlic powder
 Salt and pepper to taste

Wash and skin your potatoes then slice into thin sections. Cut them down length wise and across. Since we’re baking our
fries, we’ll need to get extra crispy, so we’re soaking them in a bowl of water for 30 minutes to remove some of the
starch.

Drain the water and pat them with a paper towel to get them as dry as possible. Coat with olive oil and stir thoroughly.
Season with salt, garlic powder, and black pepper and continue mixing until the fries are evenly coated.

Put some parchment paper on a baking pan and spread out your fry bits. Bake for 30 minutes at 400 degrees F, flipping it
over halfway through, then increase the temperature to 425 and cook until the edges are crisp and slightly toasted.

While those are cooking, download our custom Beach Citywalk patterns and cut them out! Glue one or both of our
patterns onto brown paper bags. Now that your fry bits are done baking, pour them out onto a paper towel to remove
any extra grease and glue them to the paper bags.
 - MABEL JUICE from Gravity Falls -

INGREDIENTS

Red Juice:

 2 cups watermelon juice

 1 cup sparkling water
 1 grapefruit, juiced
 1 cup pomegranate juice, or until desired color is achieved
 Plastic dinosaurs!
 Or any kind of plastic toys.

Green Juice:

 1 Lemon, juiced
 1 Lime, juiced
 1 cup sparkling water
 1 cup pineapple juice
 1 cup coconut water
 Green food coloring
 A troll
 Dice
 A red striped straw

Making these juices is very simple - just combine your ingredients!

Download the Mabel Juice pattern here: https://www.mediafire.com/?3ez5wzo38e...

 - How to Make BEST FIENDS Cookies! -

INGREDIENTS:

Cookie Dough:

 3 cups unbleached, all-purpose flour Royal Icing:

 2 teaspoons baking powder
 1 cup sugar  3 ounces pasteurized egg whites
 2 sticks (salted) butter  1 tsp vanilla extract
 1 egg  4 cups confectioners’ sugar
 3/4 tsp pure vanilla extract  Food coloring

Let’s prepare the dough. Preheat your oven to 350F. Combine your flour and baking powder. Cream your sugar and
butter in a stand mixer until they are fully combined. Add vanilla extract and eggs to your mixer and combine. Add your
flour mixture and continue to mix until the dough is crumbly and fully mixed in. Pour out your dough, knead it a couple
of times, and roll it out to be a 1/4 inch thick. Cut your Best Fiends patterns from the dough and place on a parchment
lined sheet and bake for 10-12 minutes.

Next, create your royal icing by combining pasteurized egg whites and vanilla extract in a stand mixer. Mix until frothy.
Then on a slow speed, add your confectioner’s sugar bit by bit until it is fully incorporated. Mix on high for 5-7 minutes,
or until the icing has stiff hard peaks. Separate the icing into separate containers. Each container will be colored
differently, so it's up to you how many colors you'll be wanting to make! Once you add a couple of drops of coloring to
each batch of icing, spoon in a tsp of water and mix to make the icing a little more fluid.

Decorate your cookies by creating a border with your icing and filling it in! Follow our pro tips in the video if you want to
decorate your cookies in specific ways.
 - How to make Overwatch OVERWAFFLES -

INGREDIENTS:

 2 Eggs
 2 Cups all-purpose flour
 2 Cups milk
 1/2 cup vegetable oil
 4 tsp baking powder
 1/2 tsp vanilla extract
 - How to Make POKE PUFFS from Pokemon! -

INGREDIENTS:

 Filling:
o 1 pkg (3.5 oz) vanilla instant pudding
o 1 1/2 cups heavy whipping cream
o 1/2 cup milk
 Optional: add in your personal desired flavor extract (1/4 tsp) for each puff (peppermint, orange,
lemon, etc.)
 Glaze:
o 1/2 cups powdered sugar
o 2 tbsp milk
 Creampuffs:
o 1/2 cups unsalted butter
o 1 tsp sugar
o 1/2 tsp salt
o 1 cup all purpose flour
o 5 large eggs

First prepare the creampuffs. In a medium saucepan, combine your butter, sugar, salt, and 1 cup of water over a
medium high heat. Once it reaches a boil, quickly stir in your flour with a wooden spoon.

Transfer this to a mixing bowl to slightly cool for several minutes. Then add in your eggs, one at a time, stirring
vigorously to entirely combine the egg into the flour mixture.

Now to make the coloring for each individual puff type. Separate your flour into as many containers as colors you want.
We made pink, orange, and green for our video so we used 3 containers total. Add in the appropriate food coloring and
stir until fully colored. Then add these to piping bags and snip off the tops.

On a baking pan with parchment paper, pipe out small 1 inch sized circles. Use a finger dabbed in some water to smooth
out the tops to round them evenly. Then bake them at 375 degrees F for 25-30 minutes, or until fully risen.
Take them out and while they’re cooling, let’s make the pastry cream filling! Combine all the ingredients in a mixing
bowl and then separate it again into containers for as many different unique flavors you’d like. Add in the flavor extracts,
then add these to a pastry bag and fill each puff up from the bottom.

To further accessorize, combine the glaze ingredients in a mixer and coat each poke puff to your hearts content. You can
color these separately as well! It’s up to you how detailed you’d like to make your pokepuffs - we wanted to show off
some Supreme Spring Puffs so we piped out small flowers with melted pink candy melts and added them on after. Be
creative! Make your own delicious Poke Puffs and don’t forget to share :)
 - How to Make SNOZZCUMBERS from The BFG! -

INGREDIENTS:

 2 cans of tuna  3 tbsp apple cider vinegar

 3 cucumbers  1/2 cup Greek yogurt
 1/2 cup diced red onions  1/4 cup chopped sweet pickles
 1/3 cup chopped granny smith apples  2 tbsp fresh parsley, chopped finely
 1/2 cup mayonnaise (or substitute Greek  Black sesame seeds
yogurt)  One bag of small popcorn

Combine your mayonnaise and apple cider vinegar in a bowl and stir until combined. Then add in your tuna, cucumbers,
red onions, apples, sweet pickles, and parsley and stir until you have your tuna salad.

Wash your cucumbers, cut the ends off each and use a peeler to leave small strips of the original skin on to make it look
striped. Core the cucumber and then carefully fill it up with your tuna salad. Use a chopstick or similar utensil to make
sure it's filled all the way throughout.

Then taking a small knife, carefully cut 3-4 small divots on one side. Fill the divots with Greek yogurt then sprinkle black
sesame seeds on top. Clean the excess sesame seeds off. Pop a bag of popcorn, then dip each popcorn in Greek yogurt
and stick them across the cucumber.

You've got edible and delicious snozzcumbers! We recommend cutting them into little sushi-sized chunks so you can
enjoy them with all of your friends (and celebrate not being eaten by monstrous giants!)
 - How to Make ECTO COOLER from Ghostbusters! -

INGREDIENTS:

 2 cups water (1 cup hot, 1 cup cold)

 3 tbsp. Tang or orange powdered drink mix
 1 packet of lemonade flavor Koolaid or powdered drink mix
 1 quart or ~ 3 cups tangerine juice
 1/2 cup sugar
 1 cup orange juice
 Green food coloring

Heat up one cup of hot water in a pot or boiler and pour into a mixing bowl or jar. Add your sugar, orange flavored
powder, and lemonade flavored powder and stir thoroughly until the entire mixture has dissolved. Pour in your
tangerine and orange juice and one cup of cold water and stir again. Add green food coloring until desired color is
achieved.

Print out the labels for our juice boxes and cut them out with scissors. Drain your juice boxes beforehand by pouring
them into another container so you don't waste any juice! Using glue or tape, apply them to your juice boxes (make sure
you have the correct dimensions!). Leave the top flap unglued/taped. Pipe in your Ecto Cooler concoction with a squirt
bottle or very carefully with a funnel. When full, punch a hole in the top flap then secure it down with glue or tape.

Cut an orange straw down to the same size as the straws provided with the juice box, insert into the box, serve and
ENJOY!

Download the custom label here!

8.5x11 (one pattern per page): http://www.mediafire.com/view/32ilm1q...

11x17 (two patterns per page): http://www.mediafire.com/view/o88w6gs...

 - How to Make PAWPSICLES from Zootopia! -

INGREDIENTS:

 Red popsicles (can be Cherry, Strawberry, Watermelon, etc.)

 Paw candy mold
 Food safe moldable clay
 Lollipop Sticks

To make your own Pawpsicles:

Sly fox popsicles are simple. Microwave your popsicles (or stick them in the sun for a while if you want to be 100%
legitimate... just get ready to wait several hours). In a candy mold, place your lollipop sticks.

Since most candy molds are relying on candy that is thick and not watery, they need to be altered in order to freeze a
popsicle. You will need to use food safe clay or some alternative to plug the hole between where you will pour the
popsicle liquid and where the lollipop stick goes to.

Once that's done, just fill up the mold with your pawpsicle liquid and allow it to fully freeze before very carefully prying
them from the candy molds.
 - How to Make PAPYRUS' SPAGHETTI from Undertale! -

INGREDIENTS:

 Spaghetti noodles  15 oz. can tomato sauce  1 tbsp. Worcestershire

 Fresh Italian parsley  6 oz. can tomato paste sauce
 Parmesan cheese  1 tbsp. dried parsley  1 cup beef broth or water
 Marinara Sauce:  2-3 garlic cloves, minced  1/2 tsp. oregano
 1/2 cup chopped sweet  crushed red pepper to  1/2 tsp. dried basil
onion taste (to add spice)
 1 tbsp. olive oil

8-Bit Meatballs:

 1 lb. ground beef  1/2 tsp. italian seasoning

 2 eggs beaten  2-3 garlic cloves, minced
 1 tbsp. milk  1/2 cup grated parmesan cheese
 1 tsp. salt  1 cup panko bread crumbs
 1/4 cup fresh parsley, finely chopped

Begin by preparing your marinara sauce by adding olive oil to a pan on medium high heat. Add your chopped onions and
cook until softened. Add in your minced garlic cloves and continue to cook for 3-4 more minutes. Pour in your tomato
paste, tomato sauce, and beef broth (or water) and continue stirring. Add your oregano, basil, and crushed red peppers
and stir until combined. Allow this to simmer uncovered for 30 minutes before removing from the heat.

Prepare your pasta.

To make the meatballs, combine all of the ingredients together in a large mixing bowl. Dump out the mixture and flatten
on a cutting board and use a knife to cut the meat into 8-bit squares. Use your fingers to mold the corners and place on a
baking sheet and bake for 25-30 minutes at 350 degrees F.

Once your ingredients are ready, follow along with the video to make your 8-Bit Papyrus Spaghetti however you want!
 - How to Make SUPER SPICY CURRY from Kirby! –

INGREDIENTS:

 1 small onion, chopped  1/4 cup water

 4 cloves garlic, chopped  1 lb. chicken, cut into medium sized chunks
 Spicy peppers (your choice!)  2 medium potatoes, peeled and diced
 2 tsp. garam masala  1/2 cup coconut milk
 3 cloves  4 pods green cardamom
 2 tablespoons vegetable oil  1 tsp red pepper flakes
 1 tablespoons curry powder  1/2 cinnamon stick

Skin and cut your potatoes into inch sized squares, dice your onions, peel and chop your carrots, mince the garlic, and
cut your chicken up into chunks. Prepare your spicy peppers by putting on gloves and cutting them into small bits. Be
careful with how spicy these can get - wash your cutting board thoroughly and dispose of the gloves - avoid contacting
your skin or anywhere on your face with your hands.

To prepare the curry, heat vegetable oil in a pan and begin sautéing the onions. Add in the garlic, mix it all together and
allow to soften for a few minutes. Add in your garam masala, curry powder, cardamom, cinnamon stick, and bay leaf and
stir until the ingredients are evenly coated. Add in your water and your chicken and cook until the meat is about half
finished. Add in your potatoes and carrots and combine. Cover with a lid and cook on medium low heat for another 20-
30 minutes. Once the liquid has been reduced, pour in your coconut milk and combine.

Add in your final flavor with curry roux, spicy peppers, and mix it all together until the roux has melted. You can
optionally flambe your curry for show if you’d like to get that spicy effect (and a slight flavor addition from the alcohol).
Pour some brandy onto to the top of the mixture and wait for it to begin to bubble. Light it with a flame (using a long
matchstick or long reach lighter) and allow the flame to fully burn out before removing the curry from the heat.

Prepare some rice and serve with your curry!

 - DALEK CUPCAKES from The BBC's Doctor Who! –

INGREDIENTS: To Decorate:

 150g (5oz) slightly salted butter, softened  200g (7 oz) slightly salted butter, softened
 150g (5oz) caster sugar  300g (11oz) icing sugar
 3 medium eggs  1.5 tsp coconut extract
 175g (7oz) self-rising flour  black food colouring
 50g (2oz) creamed coconut  blue mini candy-covered chocolates
 10 small black gummy sweets / black licorice
 10 candy sticks
 small bit of white ready-to-roll icing
 tube of black writing icing

Makes 10 Cakes

Preheat the oven to 180C/350F. Line 10 sections of a 12-hole cupcake tray with foil cupcake cases. Fit 10 foil mini
cupcake cases into a mini cupcake tray (if you don't have a mini cupcake tray, use double layer cases and arrange on a
baking sheet; the extra layer will stop the cases collapsing as they bake). Put the butter, caster sugar, eggs, and flour in a
bowl. If the coconut is very solid, grate it into the bowl. If slightly softened, it's easier to finely chop it and add. Beat the
ingredients together for a couple of minutes until pale and creamy.

Divide among the paper cases, filling them no more than two-thirds full. Bake the larger cupcakes for 17-20 minutes and
the smaller ones for 12 minutes. The cakes should be risen and just firm to the touch. Transfer to a wire rack to cool
completely.

For the buttercream, beat together the butter, icing sugar, and coconut extract until pale and creamy. Beat in a little
black food coloring until it is pale grey.

Pile the buttercream on top of the large cupcakes. Smooth out with a palette knife to a deep, dome shape. Invert a small
cupcake on top and smooth the buttercream out to fill any gaps between the cakes.

Press vertical rows of the blue sweets around the cakes. Push a small black sweet onto one end of each candy stick and
press into the cakes, just under the small cupcake cases. Roll pea-sized balls of white icing and flatten slightly. Secure to
the small cupcake cases with a dot of black writing icing for the eye stalks. Pipe further dots of black icing over the white.
 - HAZELNUT SOUP from Tangled! -

INGREDIENTS:

 Hazelnut Soup with Parsnips o 1/2 cup sweet onion

o 2 cups hazelnuts o 1 cup half and half
o 3 cups water  Garnish
o 1/4 tsp. salt o Edible flowers
o 4 tbsp. butter o Chopped hazelnuts
o 1 cup parsnips o Cinnamon
o 1 1/2 cups butternut squash  Cheese cloth
o 1 cup vegetable stock  Food processor or immersion blender

Begin by soaking your hazelnuts in water overnight to soften them. Drain the water and add your hazelnuts to a food
processor or immersion blender. Add in your water, salt, cover, and begin to blend until the hazelnuts are a sludge. This
process may take quite a while - please be careful to monitor how hot your kitchen equipment is getting. It is possible to
overheat your food processor/blender if used for too long at a time.

Once the blending is finished, strain out as much liquid from the hazelnut goop as possible with a cheese cloth.

Next, prepare your parsnips, butternut squash, and onion by dicing and setting aside.

In a saucepan over medium high heat, melt your butter, then add in your dry ingredients you just cut up. Stir in your
vegetable stock, half and half, and hazelnut milk and allow to cook/simmer for 20 minutes. Once the vegetables have
softened and cooked through, remove the soup from the heat, add into your blender/food processor again, and blend
until it is a smooth and creamy consistency.

Serve in a bowl with some chopped hazelnuts, cinnamon, and edible flowers for garnish. Yum! A feast that Rapunzel
would LOVE!
 - How to Make RESTAURANT WARS from Steven Universe! –

INGREDIENTS:

 Ketchup-less Fries:  Pizza on a Bagel:

o 4 Russet Potatoes o Bagels
o Vegetable or Canola oil for frying o Butter or olive oil
o Truffle salt (optional) o Garlic
o Ketchup o Pizza sauce
o Parsley for garnish o Cream cheese
o Tools: o Basil, fresh
 Piping bag o Chili flakes
 Skewers
 - How to Make SALLY'S SOUP from The Nightmare Before Christmas! –

INGREDIENTS:

 2 tbsp Butter o 1 tbsp. Lemon juice

 2 Broccoli heads o 1/8 cup Water
 1 Onion, diced o 1/2 tsp. Fresh parsley, chopped
 1 Small russet potato, peeled and chopped  Creme fraiche for decoration
 3 Garlic cloves, minced  Salt to taste
 4 Cups vegetable broth  Jars:
 2 Cups spinach, packed  Glass or plastic jars
 1 tsp. Salt  Black spray paint
 1 tsp. Pepper  Mod podge
 Tahini sauce:  Decorative paper
o 1/8 cup Tahini paste  Paint brush
o 1 Garlic cloves, minced

Prepare labels by printing out our designs here (scale for whatever glass or plastic jars you have):
https://www.mediafire.com/?85vbxzzcu5...

Paste them onto your jars with Mod Podge and set aside.

Prepare your ingredients and begin the soup by melting butter on medium high heat. Add in chopped broccoli and mix
until combined. Add garlic then vegetable broth, diced onions, peeled and chopped potatoes, and cover to simmer for
20 minutes or until all ingredients are soft. Dump in your spinach until the leaves are wilted and set aside.

In a food processor, combine Tahini sauce ingredients and blend until smooth. Pour in the soup mixture and continue to
process until the soup is a creamy and consistent consistency. Serve into bowls.

Dress up the top of the soup by preparing a piping bag and tip with Creme fraiche. (alternative you can use a plastic bag
with the corner cut off or a squeeze bottle). Draw on a spooky design to the top of your soup. Serve hot!
 - How to Make OVERWATCH HALLOWEEN Loot Boxes! –

Download our Custom Patterns Here:

http://www.mediafire.com/file/12yrbua...

Merely cut out/create the designs, and glue or tape them on existing candy pieces. Use a pumpkin decoration with a
handle or hot glue a handle, fill with candy, and use as a center piece or give out to friends! Happy Halloween!
 - How to Make APPLE RISOTTO from Food Wars! –

INGREDIENTS:

 1 cup arborio rice  1/3 cup white wine  Bacon

 1 apple (honey crisp or  1 tbsp. lemon juice  Italian parsley, fresh
fuji)  4 cups of apple juice  Salt and pepper to taste
 1 small yellow onion  1/2 cup grated parmesan
 2 tbsp. butter cheese

Dice the onions

 - How to Make a DEADPOOL CHIMICHANGA –

INGREDIENTS:

 Pico de gallo salsa:  Chimichangas (Makes about 10)

o 4 tomatos, chopped o Rotisserie chicken, skin and bones
o 1/2 an onion, diced (use the other half removed, meat shredded
for the filling) o 1/2 an onion
o 1/3 cup cilantro, finely chopped o 1 cup corn
o Juice of 1 lemon o 3/4 cup red taco sauce
o Salt and pepper to taste o Tortillas
 Guacamole: o Refried beans or beans of your
o 3 avocados preference
o 1/2 cup green onions, chopped o Shredded cheese
o Juice of 1 lemon o Vegetable oil for frying
o Salt to taste o Sour cream, optional
 - How to Make PORK KATSUDON from YURI ON ICE!! -

INGREDIENTS:

 Tonkatsu (serves 1)  Sauce:

o Pork Loin Slice o 50 ml water
o Salt & pepper o 1/4 tsp bonito powder
o 2 tbsp fish sauce o 1 tbsp soy sauce
o flour for dusting o 1 tbsp hon mirin
o ¼ Egg o 1 tsp sugar
o 1 tbsp water  1/2 an onion
o Panko bread crumbs (about 1/2 cup)  1 egg
o Vegetable oil for frying  Peas for garnish
 1 cup cooked rice
 - How to Make BANANA PIZZA from Doug! -

INGREDIENTS:

 Pizza Dough: o 2 bananas

o 2 1/2 c. all-purpose flour o 1/2 cup milk
o 2 3/4 tsp. baking powder  Toppings:
o 1 tsp. Salt  Pizza sauce
o 1 tbsp. canola or olive oil  Mozzarella and parmesan cheese
o 3/4 to 1 c. Water  Artisan Pizza Toppings:
 Banana Pudding:  Bananas, thinly sliced
o 1 pkg. vanilla instant pudding (prepare  Goat cheese
according to package DIRECTIONS)  Honey
 - How to Make BOB'S BURGERS - BET IT ALL ON BLACK! –

INGREDIENTS:

 Black garlic aoli sauce: o 1 tsp. Pepper

o 2 tsp black garlic o 1 tsp salt
o 1/3 cup mayo  Buns:
 Carmelized onion: o 1 package active dry yeast ( 2 1/4 tsp.)
o 1 small onion o 1/4 cup warm water
o 1 tbsp. balsamic vinegar o 2 tbsp. unsalted butter
o 2 tbsp. olive oil o 2 tbsp. Honey
o 1 flowret black garlic o 2 1/2 tsp salt
 Beef patties: o 1 1/4 cup warm water
o 2 tbsp. dijon moustard o 4 1/4 cups bread flour & more for
o 1 lb ground beef (20% fat dusting surface
recommended) o black sesame seeds
o 1 egg o 1 egg for egg wash
o 1 tsp. worchershire sauce  Baby romaine lettuce
o 1 garlic clove chopped  tomato chopped
o 1 tsp onion powder

To make your buns, add a packet of active dry yeast to your warm water and allow to activate over 5 minutes. Once the
yeast has foamed up, add to a mixing bowl with your butter, honey, salt, and more warm water. Mix by hand or in a
mixer and once the ingredients have combined, slowly pour in your flour. Continue mixing until sticky.

Pour out your dough onto a floured surface and begin to knead it until the ball is smooth and soft. Grease the outside of
the dough lightly and add to a small bowl and cover. Let rest for an hour.

After it has inflated, remove from the mixing bowl and punch out the air. Knead it gently and roll it into a log. Use a knife
to cut it into quarters, fifths, and so on- your burger buns will be determined by the thickness of the cut here. Use your
hands to smooth out a bun shape in a circular motion, then place on an oiled baking pan, coat with an egg or butter
wash, and sprinkle sesame seeds on top. Bake at 400F for 15-18 minutes. Remove, cut in half to form the burger bun.
Carmelize some diced onions over medium-high heat, then add in balsamic vinegar and some crushed black garlic.

Make the Black Garlic aioli sauce. Peel your black garlic and blend in a food processor. Add in mayonnaise and continue
blending until completely smooth.

Make your beef patties by combining the ingredients and mixing well. Cook on medium to medium-high heat. Flip when
halfway cooked and continue cooking to your desired rarity.

Prepare romaine lettuce and some chopped tomatoes before assembling your burger. Eat up! This one's a real
competition winner.
 - How to Make TRIPLE GOOBERBERRY SUNRISE from Spongebob Squarepants! –

INGREDIENTS:

 Vanilla ice cream  Different colored M&Ms

 Twizzler's Pull & Peel  Magic Shell Chocolate Sauce
 Bananas  Toothpicks / Pretzel sticks
 Maraschino cherries

The preparation is simple! In a bowl, pile on your vanilla ice cream until it is the shape of the gooberberry sunrise (a
larger dome below a smaller dome). Let this freeze and harden in your freezer for 10 minutes. Cut your Twizzler to be
the size of the mouth, then carefully place it on alongside your colored M&Ms and place back in the freezer. Cut your
bananas to size and add a Maraschino cherry to the end of each using a toothpick or pretzel stick.

Remove your ice cream from the freezer and very carefully pour your Magic Shell chocolate sauce to a spoon and add it
to the top of your sundae. Once you've created a nice hat, carefully place the banana arms and head onto your sundae
and that's it! Serve immediately, as you don't want to see what this sunrise looks like when it's started to melt!
 - How to Make CHILI FRIES from BEN 10! –

Ingredients:

 1 white food tray  1 cup of beef chili

 1 sheet of parchment paper  Liquid cheese
 2 cups of frozen french fries  Jalapenos

Print out our Ben 10 Burger Shack design here: http://www.mediafire.com/view/5mcben8...

And cut out and glue to your food tray.

Dice some onions (optional)

Bake or fry the french fries. If frying, heat oil to 375F and cook fries for 3-5 minutes until cooked through and golden
brown on the outside. Heat up the chili in a pot.

Add fries to the tray, cover in chili and diced onions (optional)

To make the more cheesey and jalapeno deluxe version, go ahead and add a layer of liquid cheese on top of your fries,
followed by a smaller layer of fries, and coat with chili and sprinkle jalapenos on top.
 - How to Make the DEATH SANDWICH from The Regular Show! –

INGREDIENTS:

 Sandwich paper  Salt and Pepper

 Sliced ham  ⅓ cup of BBQ sauce
 ½ pound of Ground beef  1 clove of minced garlic
 ⅓ cup of breadcrumbs  2 cups of marinara sauce
 1 egg  1 large white bread sub sandwich bun

DIRECTIONS:

Combine the ground beef, breadcrumbs, egg, bbq sauce salt and pepper in a bowl. Mix well by hand. Form balls a little
larger than ping pong balls. Set in the fridge for 10 minutes.

Fill a pot with oil and heat to 375 degrees F. Fry the meatballs until they are fully browned. Take the meat balls out of
the pot and throw into an oven at 400 degrees F for an additional 5 minutes.

Slice the bread in half. Add heated marinara sauce to the base of the bottom half of the bread. Add the slices of ham.
Top the ham with the meat balls.

Get a mullet and jean shorts on and enjoy!

 - How to Make MALASADAS from Pokemon Sun and Moon! Feast of Fiction –

INGREDIENTS:

 1 pack of active dry yeast  1/2 cup of white sugar  2 liters of vegetable oil
 1 teaspoon of white sugar  ¼ cup of melted butter  2 cups of sugar
 ¼ cup of warm water  1 cup of evaporated milk  ½ cup of powdered sugar
 6 eggs  1 cup of water  3 cups of heavy whipping
 6 cups of all purpose flour  1 teaspoon of salt cream

DIRECTIONS:

Dissolve the pack of yeast in the ¼ cup of warm water.

Beat the eggs until the are thick and fluffy.

Add the yeast, ½ cup of sugar, melted butter, milk, salt and the cup of water to the eggs and combine. Slowly add the dry
ingredients to the wet mixing it well until a dough forms.

Knead the dough on a floured surface. Place in an oiled bowl and cover to let rise until doubled in size.

Punch out the air and knead the dough lightly. Roll out the dough til it's about a half inch thick and using a circular
cookie cutter, cut circle shapes. Set these aside and covered and let them grow for another 30 minutes.

Fry each piece of dough in cooking oil heated to 375 degree F. If the malasadas are flipping too much, use a wider utensil
like a wooden spoon to hold it down on one side until browned, then cook it on the other.

To make a super simple cream filling, we're going to be combining vanilla pudding and flavoring. Separate 3 cups of
vanilla pudding into two containers. In the first part add ½ cup of strawberry jam or jelly and mix. In the second one add
1/2 teaspoon allspice, 1/2 teaspoon cardamom, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves and 1 teaspoon
ground ginger, mix all together. For the sour malasada, combine lemon zest with lemon pudding.

Add each of those pudding mixtures to a separate piping bag.

Make a hole in the side of the doughnuts, and pipe each mixture into separate doughnuts until filled. Dip these in a bowl
of powdered sugar to coat one side.
 - How to Make TWIN PEAKS Diner Classics! –

INGREDIENTS:

 Pancake and Ham:

o Sliced ham o 1/4 cup sugar

o 1 1/2 cups AP flour o 1 1/4 cups whole milk
o 3 tsp baking powder o 1 egg
o 1/2 tsp salt o Butter

Combine flour, sugar, salt, baking powder and whisk together. In a separate bowl, beat together your milk and egg until
combined. Combine the two together and whisk.

In a pan, melt butter or warm oil on medium heat. Using a circular cookie cutter or mold, pour your batter and let cook
until bubbles form on the surface. Remove the mold and flip the pancake until cooked on the other side.

Brown your ham on a skillet on both sides. Remove and use the same cookie cutter to cut out a circular shape. Stack
your pancakes and ham together, pour on maple syrup and add a small slice of butter to the top.

 Detective Donuts (chocolate coffee and powdered)

o 1 cup AP flour o 1/2 cup brown sugar

o 1/4 cup cocoa powder o 1 egg
o 1/4 tsp baking powder o 2 tbsp coconut oil
o 1/4 tsp salt o 1 tsp Vanilla extract.
o 1/4 cup milk o Brown candy melts
o 1/4 cup coffee o Powdered sugar

To make chocolate coffee donut batter, whisk together flour, cocoa powder, baking powder, and salt. In a separate
bowl, combine milk, coffee, sugar, egg, coconut oil, and vanilla extract. Whisk both together until smooth, then mix the
wet and the dry ingredients together until a batter.

To make powdered donut batter, take the same ingredients above and repeat the process, but remove the cocoa
powder and coffee.
With your separate batters, pour them into your donut molds until filled 3/4 fo the way. Cook at 350F in an oven for 15-
20 minutes, then turn them out onto a drying rack to cool.

When your donuts are ready, glaze your brown coffee donuts with some chocolate melts, and dip the other donuts in
powdered sugar. Place in the refrigerator to set for 3-5 minutes.

 Handmade Handsized Cherry Pies

o Pre-rolled pie dough o 1/4 tsp almond extract5 to 6 cups fresh

o 1 can of pitted cherries pitted cherries, about 2 1/2 to 3 pounds
o 1/2 cup water ( I used Bing)
o 1 lemon, juiced o 1/2 cup water
o 2/3 cup sugar o 2 tablespoons fresh lemon juice
o 4 tbsp cornstarch o 2/3 cup granulated sugar
o 4 tablespoons cornstarch
o Sanding sugar

Combine your cherries, water, lemon juice, sugar, and corn starch in a saucepan. Let boil, then reduce the heat to low
and let it simmer for an additional 10 minutes. Mash the concoction together and let cool.

Roll out your pre-made pie crust and use a circular cookie cutter to make circles, then cut long equally wide strips of the
crust for the lattice. Cover one side of each circular piece of dough with sanding sugar, then spoon in a small amount of
your cherry filling.

Lay the strips in a lattice pattern across the pie and cut out any additional lattice left behind. Brush the edges of the crust
and lattice with an egg wash, then work your way around pushing the edges up against the pie. The egg wash should
hold it all together. Apply another egg wash to the top of the lattice and border and sprinkle with more sanding sugar.

Place these on a rack and into the oven at 350F for 13-15 minutes. Remove and let cool!
 - How to Make SNACK SUSHI from Steven Universe! –

Tools & Ingredients:

 1 sushi roller  Sriracha  ¼ cup of white sugar

 Chopsticks  Mayo  1 teaspoon of salt
 Rice  ½ cup of rice vinegar  1 sheet of seaweed paper
 Cheese Puffs  1 tablespoon of vegetable
 Avocado oil

DIRECTIONS:

Step 1: In a saucepan, combine the sugar, rice vinegar, vegetable oil, and salt on medium heat. Cook until the sugar
dissolves. Combine with the rice.

Step 2: Mix the rice until there is no more liquid and it is cool to touch.

Step 3: Slice the avocado in half. Using your knife, extract the pit. Make vertical cuts on the inside of the avocado making
sure not to pierce the skin. Use a spoon to scoop out the cut avocados. Set them aside.

Step 4: Put the seaweed paper on top of the sushi roller. Wet your fingers so the rice doesn’t stick to your hands. Add a
generous amount of sushi rice to the paper. Wet your fingers again and press down the sushi rice.

Step 5: Add the sliced avocados in a line in the middle of the sushi rice. Add the cheese puffs next to the avocados.

Step 6: Roll the sushi using the bamboo roller making sure to press down, forming the sushi shape. Cut the sushi into
pieces.

Step 7: Combine the mayonnaise with the hot sauce. Add a dollop onto each sushi piece.
 - Honey Senpai's STRAWBERRY SHORTCAKE from Ouran High School Host Club -

INGREDIENTS:

 Shortcake: o 1/3 cup shortening

o 3 pints fresh strawberries, sliced o 1 egg
o 2 1/4 cups all purpose flour o 1 tsp vanilla extract
o 2 tsp baking powder  Whipped Cream Frosting:
o 1/2 cup white sugar o 2 cups heavy whipping cream
o 1/4 tsp salt o 1 cup icing sugar

Slice your strawberries and set aside. Optionally toss them with some sugar. Leave 5-6 whole strawberries uncut.

In a mixing bowl, add your sugar and shortening, and mix until combined into coarse crumbs. Add in one egg, vanilla
extract and mix until fully combined. In a separate bowl, mix together your flour, baking powder, and salt. Bit by bit, mix
in your dry mixture and milk and continue to stir until the batter is finished and combined.

In a circle pan, spread the batter evenly. Repeat the first process and create a second shortcake. Place in a 425 degree F
oven for 15-20 minutes or until golden brown. Remove the top off of one shortcake with a leveler or bread knife.

To make our whipped cream frosting, add your heavy whipping cream to a mixing bowl and mix on medium high. Slowly
add in the icing sugar while continuing to mix until the whipped cream frosting holds it shape.

Plate one of your shortcakes, coat the top with a layer of whipped cream, then cover with sliced strawberries. Add more
frosting on top, then place your second shortcake above it. Frost the entire cake, then add some dollops on top for your
whole strawberries. Slice and serve!
 - How to Make YOOSUNG'S OMELETTE from MYSTIC MESSENGER! –

INGREDIENTS:

 Fried Rice: o 1/2 cup Frozen peas

o 2 cups of rice o Olive oil
o 1/8 cup chopped green onions  Eggs:
o 1/2 cup chinese style pork o 5 eggs, beaten
o 4 tbsp oyster sauce o 1 tbsp butter
o 1 tbsp soy sauce o Ketchup

Heat up your wok on medium-high and add olive oil. Cook your chinese style pork for 1-2 minutes, then add your green
onions and continue stirring and cooking until onions are cooked through. Pour on your rice, then add frozen peas. Stir
until the peas are melted and warmed up. Add soy sauce and oyster sauce and mix until the rice is the same color
throughout.

In a separate pan, melt butter on medium high heat and pour out your beaten eggs until it covers the entire surface.
When it is almost all the way cooked through, add your fried rice in the center and fold the edges around. Place a plate
upside down on the pan, and flip the entire thing over for your omelette to be finished. Squirt on a ketchup face and
you're ready!

To make the full Yoosung's special, don't put rice on the middle of your egg when cooking, instead, plate the rice and
flop your entire omelette over top, then continue to decorate with ketchup til perfection.
 - How to Make RAMEN TACOS from We Bare Bears! –

Tools & Ingredients

 1 pot for frying oil  1 diced tomato

 1 baking tray  1 cup of shredded lettuce
 Aluminum foil  1/2 cup of shredded cheese
 4 packs of instant ramen  1 pack of taco seasoning
 2 eggs  1 gallon of cooking oil
 1/2 pound of ground beef

Step 1 - Bring a pot of water to a boil. Season with salt and pepper. Extract the noodles from the water after 3 minutes,
drain, and put them in a bowl and allow to cool for 5 minutes.

Step 2 - Add 2 stirred eggs to the bowl of noodles and mix well. Make sure your noodles are not still boiling hot,
otherwise they will scramble the eggs when you mix them together.

Step 3 - Separate the noodles into 4 and put them on a baking tray lined with aluminum foil. Using the back of a spoon
or wet fingers, mould the noodles into a circular shape about 2 inches thick. Put them in the freezer for 10-15 minutes.

Step 4 - While the ramen gets cold and solidifies, brown the ground beef in a pan. Extract the grease and add
the taco seasoning. Mix well and set aside.

Step 5 - Take the circles out of the freezer. Bunch up some foil in order to sit between the taco shells. Flip one end of
the taco shell over until its resting on the foil OR rest it between two objects to hold its shape. Put the shells back in the
freezer until they are firm and staying in the shape of a taco.

Step 6 - Heat the oil to 350 degrees F. Fry the ramen taco shells for about 3 minutes or until they are firm and golden
brown in color.

Step 7 - Add the ground beef followed by the cheese, lettuce and tomatoes.
 - Marco's SUPER AWESOME NACHOS from Star vs. the Forces of Evil! –

INGREDIENTS:

 Nachos:
o Shredded cheese (anywhere from 2-3 bags)
o Tortilla chips (anywhere from 2-3 mid sized bags)
 Nacho Cheese:
o 2 cups of cheese
o 1/2 cup of flour
o 2 tablespoons of salted butter
o 1/2 cup of milk
o 1 tablespoon of cayenne pepper or paprika
 - UBE ROLL from Steven Universe! –

INGREDIENTS:

 Batter:

o 1 cup cake flour o ¼ tsp vanilla extract

o ½ tsp baking powder o ½ tsp ube flavor
o ½ tsp salt o A dab of violet food coloring
o 4 egg yolks, 4 egg whites (separated) (discretionary)
o ⅓ cup of milk o ⅜ cup of sugar
o ¼ cup of canola oil o Dehydrated Ube powder

1. Preheat the oven to 350 degrees Fahrenheit

2. Line a large baking pan with parchment paper and lightly grease with oil (10.5 x 15 inch jelly roll/cookie pan)
3. In a large bowl, combine your dry ingredients (cake flour, baking powder, salt) and set aside.
4. In another bowl, combine wet ingredients including egg yolks (not egg whites) milk, canola oil, vanilla extract,
ube flavor.
5. Create an ube paste: 6 teaspoons of dehydrated ube powder mixed with 1 cup of boiling water to simmer.
Should make ⅔ cup of ube paste.
6. In a third bowl, beat the remaining egg whites and sugar with a wire whisk until soft peaks form.
7. Combine the dry ingredients with the wet ingredients to create your ube cake batter.
8. Gradually fold in egg white and sugar mixture into the cake batter.
9. Pour batter into prepared pan and bang on counter to release air bubbles.
10. Bake for 25 minutes.
11. Cover the top of the pan with a new piece of parchment paper then invert onto a wire rack. Peel off the
parchment paper from the bottom, covering with a new piece of parchment to release the heat and to cool
properly. While cake is cooling (around 15-20) prepare your ube buttercream frosting.
 Ube buttercream frosting:
o 1 cup of softened butter
o 3 cup of powdered sugar
o 4 tablespoons of milk
o ⅛ tablespoon of ube extract
 1. Cream butter and sugar together in your mixer - mix on low for one minute then switch to medium speed for 3
minutes.
2. Add ube extract and milk - continue to beat on medium for one minute. Add milk by the ½ teaspoon for a
smoother consistency if needed.

To assemble the cake:

*cake should be cool to the touch, don’t let sit too long as it could dry out.

1. Carefully flip the cake over.

2. Spread ¾ of the ube frosting evenly leaving about an inch of space at the top. Roll from one of the sides using
your parchment paper to make the cylindrical roll shape. (make sure you do not roll the parchment INTO the
cake)
3. Place on a baking tray and refrigerate for an hour or so to retain shape.
4. After the fridge, unwrap the parchment and trim off about an inch off each side.
5. Using a piping bag or a ziploc, fill with the rest of your ube frosting for the three dollops that go on top to
complete your ube cake roll!
 - EYE HOLES from Rick and Morty –

INGREDIENTS:

 Dough Starter: o 2 tbsp all purpose

o 3/4 tsp active dry flour
 Filling:
yeast o 1 tsp salt
o Apricot Preserves
o 1/4 cup warm o 3 egg yolks
o Green Food
water o 2 tbsp melted
o 1/2 cup all coloring
unsalted butter
 Other:
purpose flour o 3 tbsp granulated
o Piping bags
o Dough: sugar
o Red food safe
o 3/4 tsp active dry o Vegetable oil for
marker
yeast frying
o White chocolate
o 2 tbsp milk
candy melts

Create the dough starter dissolving the yeast in the water and adding flour and mixing until combined. Cover with wrap
and let rise for an hour.

In a stand mixer add your yeast, milk, flour, salt, egg yolks, butter, and sugar and then your dough starter mixture. Beat
until a tacky dough is formed. Place in a greased bowl and cover and let rise for an hour.

Flour a surface and pour out your dough punching out the air. Use a roller to flatten it and then cut small circles into the
dough and place on a baking sheet with parchment paper. Let the circles of dough rise for 10-15 minutes.

In a pot, heat oil to 350 degrees F and carefully add your dough balls. Fry until golden, about one minutes each side, and
flip them once one side is finished. Place on a drying rack and let cool.

In a separate bowl combine your apricot preserves with green food coloring and mix well. Add to a piping bag and set
aside.

On wax paper, melt white candy melts and add to a piping bag. Pipe out small circles and ovals to rest on your eye holes.

On your now cooled eye holes, use a red food safe marker to draw on veins across. Pipe the apricot preserves into the
middle and let it ooze out the top. Finish with a small circle or oval of white chocolate melt on top and serve!
 - LIGHTNING NACHOS from OK K.O. –

Ingredients:

 2 cups of shredded white cheddar cheese  Blue food coloring

 1 ½ cups whole milk  Corn tortillas
 2 tbsp butter  Canola oil (for frying)
 ¼ cup flour  Lightning bolt cookie cutter or kitchen scissors

Instructions:

1) We’re making our own lightning shaped tortilla chips! Using your a lightning bolt cookie cutter, press into corn
tortillas to cut tortillas into lightning shapes. You can also make regular chips but cutting your tortillas into 8
segments. Or, you can cut out lightning shapes out of kitchen scissors instead of using a cookie cutter.
2) Now let’s prepare the nacho cheese. Melt your butter into a saucepan on medium heat. Once melted, add in
your flour to create a roux. Stir continously until golden brown. Add milk, and whisk until completely combined.
Slowly pour in your shredded cheese while continuing to stir so that no cheese sticks to the bottom and burns.
Once completely melted, add in your blue food coloring.
3) In a separate pot, preheat your oil to 375 d. Fahrenheit. Gently add in your lightning bolt tortilla chips. They will
fry at that temp fairly quickly so keep a watchful eye on them. Brown them on both sides. Put them on a paper
towel lined plate to rest. Add light salt if you like.
4) Stack your chips in your nacho container and pour your electric blue cheese onto your chips!

Check out how to make a cookie cutter here: https://www.youtube.com/watch?v=rnUwz...

 - JACK SKELLINGTON LATTE ART! The Nightmare Before Christmas –

Ingredients: Supplies for stencil:

 4 cups milk of choice  Xacto knife

 1 tsp vanilla extract  Paper or cardboard
 8 oz. white chocolate chips  Downloadable printed image
 Matcha Powder

1. To create your stencil, download the image here and print it out! https://www.mediafire.com/file/zlnaz0...
2. Using paper (preferably cardstock or a thicker stock than regular printer paper) tape your printed stencil on top
of some paper or cardboard. Using an X-Acto knife, carefully cut out his eyes, nose and mouth to create his face.
Repeat for the Boogie Oogie pattern… if you dare!
3. Next, we make the hot chocolate. Stir together milk, chocolate and vanilla in small saucepan.
4. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (The
mixture should not come to a boil.)
5. Remove from heat, place stencil on top and sprinkle matcha powder over it using a hand sifter or small sieve.
When you pull away the stencil, your character’s face should appear underneath!
 - How to Make the Hocus Pocus Spellbook! –

INGREDIENTS:

 For brownies:  1 tsp vanilla o Tootsie Rolls

o 1 ¼ cup of flour o 1 tsp baking soda  Silver Luster Dust
o ¾ cocoa powder o 1 tsp salt  1 Candy coated
o ¾ cup of butter  For decor: almond (or Jordan
o 2 ¼ cup of sugar o Chocolate icing Almond)
o 4 large eggs o White Candy  Edible Paint (for
Melts eyeball)

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Grease a 11x7" rectangular pan.
3. Melt butter in a large saucepan over low heat, then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients (flour, baking soda, salt)
7. Bake for 25 minutes.
8. While brownies are cooking, start building the decor of the book with tootsie rolls. Chocolate taffy is super
pliable. Use Tootsie Rolls to create the two snakes in the corner and the one along the spine, as well as the circle
around the eyeball. Add indentions to the designs before you paint it.
9. Melt your candy melts and pipe and spread out into a long rectangle over wax paper. This will go under the long
snake along the side. Let set and trim edges to make edges straight.
10. Color your candy coated like an eyeball (green or blue in color, with a black pupil. Use Tootsie Rolls to set eye
into as a top and bottom eyelid.
11. Once you have shaped all of your tootsie rolls, time to paint with the luster dust. Using a couple of drops of
vodka, mix some of your luster dust in a small bowl. Add dust to get a more concentrated consistency. It should
only be a little of vodka, which most of it will evaporate out. (this is just the best thing to use for paint drying
properly) Paint snakes and such with a paintbrush, let dry and apply another coat.
12. Once brownies are done baking, let cool for 10 minutes or so before cutting lines into the brownies to mimic the
cuts in the spell book.
13. Using chocolate icing as a glue of sorts, apply your painted and dried snakes and eyeball to the brownie using
the spell book as a guide.
14. In a piping bag, apply small lines (like stitches) to the cuts.
- Oreo Stuffed Pumpkin Spice Cinnamon Buns! –
 - The SPIRITED AWAY No-Face Feast in REAL LIFE! -

INGREDIENTS:

 Red Bean Steamed Buns  1/4 cup sugar

 3 cups unbleached all purpose flour  1/2 tsp baking powder
 1 packet activated yeast  12 ounces red bean paste

Mix your packet of activated yeast with warm to hot water (100-110 degrees F) until it’s completely dissolved, and set
aside for 10 minutes to let rise.

Combine all of your dry ingredients in a mixer or stand mixer. Pour in your yeast slowly as you stir and mix. Continue to
mix until it becomes a dough. Flour out a surface, knead the dough a little bit and form it into a ball. Place your dough in
an oiled bowl and cover with seran wrap and let rest for 1 hour.

When the dough has doubled in size, pour it out and punch the air out and continue kneading for a couple of minutes on
a floured surface. Roll the dough into a log about 1-2 inches thick in diameter. Cut the log into 8 sections and use a
rolling pin or your hands to flatten out each chunk into small round discs.

Take your red bean paste and scoop one tbsp into the middle. Carefully fold the sides of the dough together and work
your way around to wrapping it fully, then turn them over and place into a bamboo steamer or regular steamer. This is a
really tough and complicated process, so you can watch our original video on how to make Dragon Dumplings, or check
out a tutorial like this one: https://youtu.be/WclLg8M0tJ8?t=2m45s

Bring your stove of water to boil then place your buns on top, steaming for 20-25 minutes. Carefully monitor the size to
know when it’s ready! Serve hot.
 - Taiyaki from MY HERO ACADEMIA –

INGREDIENTS:

 1 Taiyaki Pan  1/2 teaspoon ground ginger

(https://www.amazon.com/CookKing-Taiya...)  1 teaspoon ground cinnamon
 1/2 cup all-purpose flour  1 egg
 2 teaspoon baking powder  ¾ cups milk
 1/4 teaspoon salt  1/4 cup molasses
 2 tablespoons sugar  1 teaspoon vegetable oil

Directions:

1. In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.
2. Set aside.
3. In a large bowl, beat together the egg, sugar and milk, then stir in the molasses.
4. Add the dry mixture to the wet mixture and combine.
5. Brush molds with vegetable oil or spray with cooking spray. Pour a quarter cup of batter for each pancake on a
preheated grill on low heat. (Half of the mold)
6. Close the pan and cook on the first side until the batter is full of bubbles on the surface.
7. Flip the pancake pan and cook til the second side is lightly browned.
8. To make rainbow Taiyaki, make regular pancake batter (we recommend from a box!) and split into five separate
containers. Use GEL food coloring to change them to any colors you'd like. Pour these separate mixtures into
squirt bottles. Heat up your Taiyaki pan on the stove at a low heat. Squirt your rainbow colors into one side of
the mold and work quickly so the batter does not spread too much throughout the pan.
9. If you'd like to place any chocolate stuffing in your taiyaki, place it inside the center of the mold while the batter
is still liquid, then cover with more batter before closing the mold.
 - How to Make Real BLUE MILK and Porg Cookies from STAR WARS!! –

INGREDIENTS:

 Bantha Milk / blue milkshake  A few drops of natural blue food colouring (or
 250ml Skimmed Milk blue algae?)
 2 tbsps fat free yoghurt  1 tsp of honey to sweeten
 1 ripe banana, mashed

DIRECTIONS

1. Add the milk, banana, yoghurt and honey to your blender. Keep blending till combined.
2. Add a few drops of (natural blue food colouring) to get the correct colour. Stir well.
3. Old fashioned ice cream milk shake. Part drink, part dessert, they are thick and creamy and provide instant
happiness. Blend up vanilla ice cream, blue milk, and a dash of vanilla to create the ultimate ice cream fountain
treat.

NATURAL BLUE FOOD COLORING:

 One head of red cabbage

 Water
 Baking Soda

1. Wash and cut your red cabbage up into small pieces, then add to a pot. Fill pot with water until cabbage is fully
submerged, and place on medium high heat until boiling. Allow to boil for 20 minutes.
2. Remove from heat and strain into a bowl. Use leftover cabbage for whatever you want!
3. Pour purple liquid back into pot and continue to simmer until the liquid is vastly reduced, anywhere from 30
minutes to 1 hour. Be careful to watch the pot so you do not burn the liquid if it reduces too much.
4. Remove liquid and allow to cool. Add in a teaspoon of Baking Soda to the mixture and stir well. Keep adding
small amounts of Baking Soda until the desired color is achieved. Don't add too much, as the food coloring will
begin to flavor the final product.

PORG COOKIES:
1. We borrowed this adorable recipe from StarWars.com and changed a couple of small things:
http://www.starwars.com/news/serve-po...
2. Before putting your porg cookies in the oven, brush them with a few drops of coconut flavoring in melted butter.
3. In order to make the best coloring dye, mix a few drops of vodka with brown gel food coloring. This will help the
mixture dry faster and apply more evenly, and the vodka's alcoholic percentage will not be significant enough to
make this alcoholic at all. You can of course use water!
 - How to Make the Perfect Mapo Tofu from FOOD WARS - Countdown Mapo Curry Noodles | Shokugeki No Soma –

RECIPE:

 Mapo tofu  Sichuan peppercorns

 1 package of firm tofu  1/2 tsp salt
 1/4 lb ground pork  1 green onion minced
 1 tsp dark soy sauce  2 cloves of garlic minced
 1 tsp light soy sauce  2 tbsp cooking oil
 1 tbsp cornstarch  1/2 cup beef broth
 1 tbsp sesame oil  1 tsp corn starch
 Sichuan peppers  1/8 cup water

1. Place ground pork in a small bowl, add light soy sauce, dark soy sauce, cornstarch, and sesame oil, then mix all
ingredients and set aside to marinate for 20 minutes.
2. Drain water from Tofu container and cut tofu into small squares and set aside.
3. Place cooking oil in a medium heated wok, add Sichuan peppercorns and fry until golden brown, then remove.
4. While the oil is hot, add marinated ground pork to the wok and stir fry until meat is well cooked.
5. Add Tofu and 1/2 cup beef broth into the ground pork mixture and mix well.
6. Combine corn starch with warm water and pour into the wok to thicken the sauce.
7. Add Sichuan peppers.
8. Let it simmer for about 5-8 min, stirring the tofu mixture in between to avoid the tofu sticking to the wok.
9. Add minced green onion and garlic to the tofu mixture and place into a plate. Serve hot with rice.

COUNTDOWN MAPO CURRY NOODLES RECIPE:

Lion’s Head Meatball

 1/4 lb ground pork  Minced garlic  Cinnamon sticks

 1 tsp dark soy sauce  Salt and Pepper  1 packet of gelatin
 1 tsp light soy sauce  2 egg yolks  1 cup Beef broth
 1 tbsp cornstarch  Green onion  Curry roux
 1 tbsp sesame oil  Ginger
1. Mix your packet of gelatin with your beef broth. Cut up your curry roux into small chunks. Combine both in a pot
on medium high heat and begin stirring. You can add extra flavor with ginger or cinnamon sticks. Continue
stirring until fully melted and combined.
2. Remove the ginger and cinnamon, and strain the curry mixture and then use the remaining curry concoction to
fill up small containers. You can also use a larger bowl, and cut it up later. Put these containers into the
refrigerator overnight, or until frozen solid.
3. Begin the Lion’s Head meatball by combining your ground pork, minced garlic, light and dark soy sauce,
cornstarch, sesame oil, and egg yolks in a bowl and mixing thoroughly. You can also pick it up out of the bowl
and smack it down hard into the bowl, to really make sure the pork sticks to itself.
4. Remove your frozen gelatin from the packets and cut them down to size if necessary. Make a small bowl with
your meat and place the gelatin inside. Fold the meatball around the gelatin, and make sure it is firmly sealed
inside. Roll the meatball around in some flour to help seal the deal.
5. Bring oil in a pot to 375 degrees F and place your meatball inside, letting it cook for 30-45 seconds.
6. In a separate pot, combine 2 cups beef broth or water with 6 tbsp of dark soy sauce, sliced ginger, and green
onions, and bring to a boil.
7. Remove your meatball from the oil and place inside the pot, reducing the heat to a simmer. Use the liquid to
cover and coat your meatball, then place a lid on top and slow cook for 3-5 additional minutes.
8. Prepare ramen noodles by boiling them in water in another pot. Once they’re finished, drain the noodles and set
aside.
9. Prepare your Mapo Tofu (recipe above).
10. Combine it all together! Place the ramen noodles at the bottom of the bowl, cover with your mapo tofu, then
add the Lion’s Head meatball last. Add the liquid from the meatballs cooking to create a soup broth, and sprinkle
the entire dish with lots of diced green onions to finish it off.
 - How to Make a CHICKEN DINNER from PUBG PlayerUnknown's Battlegrounds Highlights -

INGREDIENTS:

 1 whole roasting chicken  Olive oil  1 tsp crumbled oregano

 3 russet potatoes  2 tbsp red wine vinegar leaves
 1 onion  2 cloves of garlic  1 tsp crushed rosemary
 1/3 cup soy sauce  Salt and pepper

Wash your vegetables. Thinly slice your onions and cube your potatoes and add to a large baking pan. Drizzle olive oil on
top and add salt and pepper. Mix together thoroughly in the pan.

In a separate bowl, combine your soy sauce, 3 tbsp olive oil, red wine vinegar, minced garlic, oregano, rosemary, salt,
and pepper. Stir together.

Prepare your chicken by discarding the giblets and neck. Rinse the chicken under cold water and pat completely dry.
Place the chicken on top of your vegetables in the baking pan.

Brush your soy sauce mixture all over the chicken, flipping it to make sure you cover the underside, and also brushing
the inside of the cavity. Make sure to place the chicken breast side up in the pan.

Place the baking pan in an oven at 375F for an hour and a half. A meat thermometer can also let you know when the
chicken is fully cooked through when the inside is 180F.

Every thirty minutes, remove the chicken from the oven and re-brush with your soy sauce mixture. Also make sure to stir
the vegetables.

When it's finished, remove from oven, let cool, and carve up and serve!
 - How to Make BACON SOUP from Bendy and the Ink Machine in Real Life! -

INGREDIENTS:

 2 tablespoons of olive oil  1 large yellow onion

 1 cloves of garlic, minced  1 can of crushed tomatoes
 5 strips of thick cut bacon  1 1/2 boxes of vegetable stock
 2 sticks of celery  1 large russet potato peeled and cubed
 2 carrots

Chop the bacon into small chunks and add to a large pot on low heat. Add in half a cup of water. Continue to stir for 8-10
minutes.

Chop the onion, celery and carrots into ½ inch pieces. Add to the large pot and continue to stir until everything is evenly
distributed and let cook for another 5-7 minutes, or until the vegetables are soft.

Add in your minced garlic, salt and pepper, potatoes, crushed tomatoes, and vegetable stock. Simmer for another 15-20
minutes and serve.

To prepare the can, peel the label off of the can of crushed tomatoes, and add your bacon soup to the can and allow it to
completely cool. Print out our label, cut it out and paste it onto the can.
 - The EGGSCELLENT CHALLENGE from Regular Show! -

The EGGSCELLENT CHALLENGE is made up of 12 eggs with mushrooms and peppers, before being topped on with 4 cups
of chili, 2 cups of American cheese, 2 biscuits on the side and a 5 pound bowl of fruit consisting of cantaloupe,
watermelon and honey dew. Mushrooms and peppers are added into the eggs. You have 1 hour to eat it.

ARE YOU UP TO THE CHALLENGE?!

 - Making Hot Cocoa with Coco star ANTHONY GONZALEZ! Champurrado –

RECIPE:

 3 cups water
 Cinnamon sticks
 Anise star
 1/4 cup masa harina
 2 cups milk
 1 disk of Ibarra chocolate
 3 ounces piloncillo

Bring your water to a boil in a pot. Add your cinnamon sticks and star of anise and cover. Remove the pot from the heat
and let steep for an hour.

Remove the cinnamon sticks and star of anise from the pot. Stir in your masa harina whisking while on low heat. Add in
your piloncillo, ibarra chocolate, and milk. Raise the to medium and keep stirring until everything is completely dissolved
and combined.

Bring to a boil then reduce to a simmer for an additional 5-10 minutes. If there are still unmelted bits, you can use a
sieve when serving. Serve hot and enjoy!
 - How To Make Dorayaki Pancakes from Doraemon with Motoki -

Ingredients:  18 oz red bean paste

 Nutella
 4 large eggs  Whip cream can
 ⅔ cup granulated sugar
 2 Tbsp honey Supplies:
 1 1/2 cup all-purpose flour
 Vegetable oil  Food safe color pens

Directions:

Combine eggs, sugar, and honey in a large bowl and whisk until fully combined and fluffy.

Sift flour and baking powder into the bowl and continue mixing. Let sit in the fridge for 15 minutes.

On medium-low heat place a non-stick frying pan. Coat the bottom of the pan with vegetable oil using a napkin or paper
towel to spread it evenly. Ladle out your pancake batter and let a natural circle form in the center.

When the surface of the batter bubbles, flip over to the other side. Once finished, transfer off.

Draw on your Doraemon pattern onto the pancakes if you wish!

Add your filling to the middle of your dorayaki! Red bean paste is the traditional option, but you can also get more sweet
with it and use nutella, whipped cream, peanut butter - you name it!
 - The perfect GREEN EGGS and HAM from Dr. Seuss! –

INGREDIENTS

 Baked Ham
 Eggs
 Green Food Coloring
 Cooking oil

To prepare your ham, submerge it in a pot of water and mix food coloring. The ham will soak up the color over the
course of 30-45 minutes.

To prepare your eggs, crack your eggs and separate the yolks from the egg whites in two separate containers. In a
ramekin or small bowl, pour water and mix in green food coloring. Add your yolk into the food coloring mixture and let
soak for 10-15 minutes. Remove carefully with a sieve, blotting away any excess liquid.

Heat a pot with oil across the bottom on medium heat. Pour a small amount of eggwhites on top to make the base of
the egg, then add your green egg yolk on top. It will help to have one hand on the pot handle at all times so you can
control where the egg whites and egg yolk move when adding them.

Once the bottom of the egg white is browned, remove the egg from the pan and continue cooking more if desired.

When your ham is colored, drain the water and dry excess liquid. Place in an oven at 350 degrees for 10-15 minutes just
to warm it up, remove, then serve with your eggs!
 - Make your own HERRING PIE from KIKI'S DELIVERY SERVICE -

Ingredients:  ½ cup of corn

 1 cup of pumpkin (or japanese pumpkin,
 4 filets of herring (or any white fish or mackerel squash) chopped
or cod… any white fish will do)  ¼ cup of mushrooms, diced
 2 1/2 cups of heavy whipping cream  1 tbsp of dill
 1/2 cup of dry white cooking wine  A dash of salt and pepper
 1/4 cup lemon juice  2 eggs, one yolk for egg wash.
 4 tbsp butter  2 boxes of frozen puff pastry dough
 3 tbsp of flour  black olives
 1 small onion diced
 2 large cloves of garlic, diced Supplies:
 1/2 cup carrots, chopped
 Casserole dish

Directions:

Preheat the oven to 400 degrees F, pull out your puff pastry dough from the freezer to defrost.

Place filets in a small pan. Mix heavy whipping cream and white wine and 1/4 of freshly squeezed lemon juice and pour
wine cream mixture over fish until the fish are just covered. Bring liquid to a boil, cover fish and poach for between 5-10
minutes until fish becomes firm. Drain liquid from fish and set aside. Let fish cool.

Chop onions and garlic. Saute them in a large frying pan with a bit of olive oil, salt and pepper until they become clear
for about 5 minutes. Add the white wine sauce to your pan, and bring to a boil. Add 3 tbsp of flour and whisk
continuously. Your sauce will begin to thicken into gravy.

Add the rest of your chopped vegetables to the pan (pumpkin, carrots, mushrooms, corn) as well as the dill. Break off
pieces of your fish and mix into the sauce as well. Add a dash of salt and pepper. Allow to cook for 5 minutes or until
mushrooms are translucent. Remove from heat.

Separate one egg and put yolk aside. Crack remaining egg into the egg white, beat and lightly fold into your eggs into
your pie filling.

Transfer the filling into your prepared casserole dish. Egg wash the edge of the filling to adhere the crust.
Using only part of your puff pastry, place the pastry sheet over the dish and trim around the dish. The leftover puff
pastry will be used to create the top of the dish. Make 1 inch strips and lie them diagonally with 1 inch in between each
one. Egg wash the top of your dish. Cut out your fish with a knife. (scoring, adding eye, etc.) Gently place the fish in the
middle and apply more egg wash to your fish to seal the deal.

Garnish the top with black olives cut in half.

Bake pie for 20-30 minutes, top should be golden brown. Remove and let cool for at least 15 minutes before serving.
 - TAMAGOTCHI you can EAT! DIY Petit-Four Cake -

INGREDIENTS:

 cake: o 1 cup raspberry jelly

o 1 cup unsalted butter, at room o 1 pkg of marzipan/almond paste
temperature  Icing:
o 1½ cups granulated sugar o 6 cups powdered sugar
o 3 eggs o ½ cup corn syrup
o 2¼ cups all purpose flour o ⅔ cup water
o ½ teaspoon baking powder o ¾ cup white candy melts
o ¼ teaspoon sea salt o ½ teaspoon vanilla extract
o ¾ cup milk o food coloring (colors here)
o filling/frosting: o colored sugar paper

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease and flour a bakers quarter pan.
2. In the mixing bowl, cream the butter and sugar until light and fluffy, 4-5 minutes. Gradually add the eggs,
scraping well after they are incorporated. Add the vanilla and mix to combine.
3. In a medium bowl, mix the dry ingredients: flour, baking powder, and salt. Add the dry ingredients to the mixer
and mix on low speed to combine. Add the milk and keep mixing.
4. Pour the batter into the prepared pan, and bake 15-20 mins (test with toothpick). Cool the cake for 15 minutes
inside the pan, then invert onto a cooling rack by putting a piece of parchment paper on top flip letting it cool
completely.
5. When the cake is cool, cut it in half horizontally into two even layers. Separate the layers, and spread the jam on
top of the bottom layer. Finish by placing the top layer on top of the jam.
6. Roll out your marzipan into a very thin layer. Brush a light simple syrup mixture (equal parts water and sugar)
over the cake and drape over the top of the entire cake. (this will help the face of our tamagotchi have a smooth
surface) Refrigerate or freeze the cake until it is thoroughly chilled, at least 1 hour. (the cooler the better in
terms of cutting it later with the cookie cutter.)
7. While the cake is chilling, let’s make the decor. Using your sugar sheets, you will cut out the screen of the
Tamagotchi (a silver square) and use the various different colors to indicate the colorful cracks that go around
 the screen like a border. (Use water and a brush to adhere to one another) Cut out buttons using your mini hole
punch.
8. About 20 minutes before taking your cake out of chill, let’s make the icing: fill a medium pot with about 2 inches
of water and bring to a simmer over medium low heat creating a double boiler. In a medium, heat safe bowl,
whisk the powdered sugar, corn syrup, and water to combine. Place the bowl over the pot of water and heat,
stirring frequently, until the mixture is smooth and homogenous. Add in the candy melts. You want the icing to
be fluid, but not too warm, keeping it under 100°F.
9. When the cake chilled, cut the edges off to create flat edges. Then use a small oval or egg shaped cutter to cut
the cakes into little Tamagotchi shapes!
10. Transfer the Tamagotchi shaped cakes to a cooling rack on a parchment lined baking sheet. Separate your icing
by pouring it evenly into different bowls to color. Add a drop of gel food color to each bowl to get each
individual color. Use a ladle to pour icing over each cake. The icing should easily fall down the sides of the cake.
(If the icing seems too thin, it may be too hot – let it cool for a couple of minutes at room temperature. If the
icing gets too thick, you can re-warm it up slightly.) To reuse the icing that falls onto the baking sheet, just lift up
the parchment and squeeze it back into the bowl and keep glazing until all of the cakes are covered. Or if need
be, re-warm up the icing that fell through the cooling rack if it has already set.
11. Now it’s time to build our Tamagotchi! Place the sugar sheet screen (with the colorful crack border) in the center
of the Tamagotchi. Place buttons underneath it. Let sit for at least 30 minutes until the icing is set.
 - EASTER EGG PEEPS with Rice Krispies! –

INGREDIENTS:

 Peeps of all colors!  Butter  Bowls / Spatula

 Rice Krispy Cereal  Egg cookie cutters  Parchment paper

Directions:

1. Separate your peeps by color into different bowls and remove the small eyes. Add 1 TSP of butter to each and
microwave on high for 30 seconds to 1 minute. Stir the peeps and butter together with a spatula and then pour
in a cup of Rice Krispy cereal. Mix well.
2. In a pan, lay down parchment paper and your first layer of Rice Krispy Peeps. Flatten out with a spatula, then
add another layer of parchment paper and use a box or flat surface to smooth it out. Remove the parchment
paper and add your next layer of Rice Krispy Peeps.
3. keep going until you've finished, then put the pan in the fridge or freezer until solidified.
4. Remove the parchment paper and rice krispy creation from the pan, and slice it length wise. Use an egg cookie
cutter to create small eggs out of each slice and serve!
- Learning to make CURRY OF LIFE from Naruto -
 - Shield Potions from FORTNITE Battle Royale IRL –

Ingredients:

 1 bottle Blue Hawaiian Punch or the powder  Blue jello

drink mix  1 cup chilled vegetable oil
 1 bottle Sprite  3/4 cup fruit juice of your choice
 2 cups Dole Pineapple Juice or any yellow soda  1/2 teaspoon agar agar powder
 For Blue Crystals:

DIRECTIONS:

1. -In a saucepan, whisk juice and agar agar and boil for 2 minutes. Allow to slightly cool.
2. -Cold oil spherification: transfer to a squeeze bottle and squeeze a one drop at a time into the cold oil. The liquid
juice will become juice pearls.
3. -Use a strainer to remove the pearls and rinse with water. You may use immediately, after lightly pat drying
them on paper towel, or store them in a sealable container of water in the fridge.
4. -Keep all ingredients chilled in Refrigerator.
5. -Combine Blue Hawaiian Punch, Sprite, and Pineapple Juice in large punch bowl and stir well.
- Edible AVENGERS Infinity Stones DIY Collab with HellthyJunkFood –
 - How to make the KELP SHAKE from Spongebob Squarepants! -

Ingredients:

 3 cups Soy milk  1 tsp Kelp extract  1 cup Pineapple

 Handful spinach (ordered) secret  1 Green apple
ingredient  1 Banana

Directions:

Blend all ingredients in a blender.

Serve in special kelp shake bottle. Well. That was easy.

 - Bagel Sandwiches from Steven Universe - FREE BACKPACK GIVEAWAY! -

INGREDIENTS

 Bagels (3 types)  Turkey slices

 Fried egg (with yolk/sunny side up)  Canadian bacon (alternate)
 Slice of cheese  Salmon with cream cheese (alternate)

“Cheeseburger backpack” #1: Bagel, egg, cheese, canadian bacon

“On the run” #2: Bagel, fried egg, cheese, turkey slices

“Onion Friend” #3: Bagel, fried egg, smoked salmon, cream cheese
 - Real Life DURRR BURGER from Fortnite! Greasy Grove –

INGREDIENTS:

 1 lb of ground beef  1 olive

 1 egg  American cheese
 ¼ cup of finely crushed potato chips  Ketchup
 1 tbsp worcestershire sauce  1 slice of Bologna
 ⅛ tsp cayenne pepper  2 toothpicks
 White pearl onions  1 skewer
 Hamburger buns with sesame seeds  Edible black marker or black food gel coloring

INSTRUCTIONS:

1. In a large bowl, combine your ground beef, egg, crumbed potato chips (making sure they are finely crushed -
either by hand or by food processor) cayenne pepper, garlic and worcestershire sauce by hand. Form your
patties into balls and squashing them into flattened patties.
2. In a pan on your stove, cook your burger patties on medium high heat to temperature preference.
3. Cut out the tongue for your burger out of a slice of bologna. Stick one end of a toothpick into a pearl onion and
draw a black pupil (on each onion) using edible marker onto two pearl onions, or paint on two circles using black
food gel coloring. Repeat until you create two eyeballs!
4. Assemble your durrr burger! Start with the bottom of your bun, place your burger patty on top, then goes a slice
of american cheese, then your ketchup. Drape your bologna tongue across what you have established is the
front of your burger. Put your top bun down and carefully place the toothpicked eyes in the correct spot (trim
your toothpicks if you prefer) Top the entire thing with a green olive stuck through it with a skewer.
 - How to Make a Grilled Cheese Deluxe from Regular Show! –

INGREDIENTS:

 4 slices of sourdough  4 slice of colby jack  1 tbsp of butter

bread  4 slices of Swiss  1 white paper bag
 Mayonnaise  2 green olives
 8 slice of Sharp Cheddar  Toothpick

INSTRUCTIONS:

1. Heat a frying pan with 1 tbsp of butter on low heat. Spread mayonnaise on a slice of bread. Place the slice of
bread mayonnaise down and lie all the slices of cheese on top.
2. Coat another piece of bread with mayonnaise. Place the slice of bread mayonnaise side up on the cheese in the
pan. Lightly brown and then flip over to the other side.
3. Cut in half and stab a green olive with a toothpick into each half. Serve on a white plate or in a white paper bag
for later.
a. **butter can be used in place of mayonnaise if you so desire.
 - Peanut Butter Squares from Bravest Warriors DIY! -

 For the bars: o 1/2 teaspoon salt

o 3/4 cup butter o 1 1/2 cup all-purpose flour
o 1/2 cup granulated sugar o 2 cups rolled oats
o 1 cup light brown sugar  For the peanut butter frosting:
o 2 eggs o 1/4 cup butter
o 1/2 teaspoon vanilla extract o 1 cup peanut butter chips
o 1/2 cup creamy peanut butter o 1 1/2 Tablespoons milk
o 3/4 Tablespoon baking soda o 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
2. Add the eggs, vanilla, and peanut butter and mix well.
3. In a separate bowl mix together the dry ingredients (rolled oats, all-purpose flour, baking soda, salt). Add dry
ingredients to creamy mixture.
4. Press firmly into a greased square pan. Bake at for 17-21 minutes. Don’t overbake - they will look just barely set
in the center, and they will harden as they cool. Allow to cool completely.
5. Melt butter, vanilla extract, milk, and the peanut butter chips in the microwave in 30 sec intervals until melted.
6. Pour melted peanut butter mixture over the cooled bars. Let set either room temp or in the fridge to set, cut
squares before it completely hardens.
 - Chocolate Covered Checkerboard Cake from Food Wars! Shokugeki No Soma -

Ingredients:

 Double Chocolate Olive Oil Cake: o 12 large eggs

o 3 cups. olive oil, more for greasing the  Olive Oil Chocolate Ganache:
pan o 6 squares of dark chocolate, coarsely
o 8 squares of baking dark chocolate chopped (baking)
o 4 tablespoon vanilla extract o 3 ounces (0.375 cups) of olive oil
o 5 ⅓ cups all-purpose flour o Chocolate Flower:
o 2 teaspoon baking soda o Dark brown candy melts
o 4 teaspoon sea salt o One carton of eggs
o 4 cup granulated sugar o Cling wrap

Instructions:

1. Preheat the oven to 325°F. Grease a checkerboard baking pan with a little olive oil
2. Melt the chocolate into two bowls separated by type. Split the vanilla ( one tablespoon for each bowl). Whisk in
the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until
you have a light, fluffy cream, about 3 minutes.
4. Slowly incorporate the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the
bowl as necessary. After well combined into a batter, split the batter into two bowls. Fold in dark chocolate into
one, and the milk chocolate into the other. You should have two different shades of chocolate.
5. Place Batter Dividing Ring into one prepared pan. Place Batter Dividing Ring in the first prepared 9 x 11/2 in. pan.
Pour darker colored batter in outer and center sections and lighter colored batter in the middle section. Fill
sections halfway. (for convenient filling, place batter in disposable decorating bag) Remove ring from pan by
carefully lifting straight up on handles. Rinse and completely dry ring.
6. Place ring in 2nd prepared pan and repeat steps 1 and 2. These will be the top and bottom layers of your
checkerboard cake.
7. For the 3rd pan, pour the lighter color batter in the outer and center sections, and the darker colored batter in
the middle section, filling them halfway. This is the middle of your checkerboard. Remove ring and bake for 30-
 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and
cool completely.
8. While cakes are baking, well make the olive oil chocolate ganache by melting your baking chocolate into double
boiler (glass bowl on top of a pot of boiling water) Once melted, remove from heat and let sit for 5 minutes.
Pour in the olive oil and stir. Let sit to room temp to come to desired consistency.
9. Stack cakes accordingly on a wire rack set a top a baking sheet. Pour ganache over the cakes and let set before
transferring the cakes to your dish or cake stand of choice.
10. To create your chocolate flower, wrap a carton of cold eggs with cling wrap. Melt your dark chocolate candy
melts in a small bowl. Dip each wrapped egg half way into the candy melts. Let cool chocolate side up in the egg
carton. The coolness of the egg will set your petals pretty quickly, but cool in the fridge for 15 minutes. Once
completely set, peel off your chocolate petals from your eggs. (they should come off easily) In a cupcake liner,
make a dab of melted candy melts and start placing your petals all the way around and a flower will start to
form.
 - How To Make the Galaxy Truffle Pasta from OK K.O Let's Be Heroes! –

INGREDIENTS:

 4 oz. thin spaghetti  1 ½ tsp truffle oil

 1 egg  a pinch of salt & pepper
 1 large red onion  1 tbsp butter
 2 tsp minced of garlic  3 tbsp reserved pasta water – hot
 3 Tbls. ricotta cheese  1 tbsp fresh chopped parsley, garnish
 3 Tbls. fresh grated parmesan cheese  Luster dust
 1 tbsp olive oil

INSTRUCTIONS:

1. Cook pasta in salted water according to package directions.

2. While the pasta is cooking start the sauce by dicing your red onion and mincing the garlic and sauteeing it in a
pan with 1 tbsp of olive oil for 5-7 minutes. Mix the creamy sauce in a bowl: egg, ricotta, truffle tapenade,
butter, (truffle) salt and pepper. Once the onion is translucent, add the sauce to the pan and simmer on low all
together for 5 minutes.
3. Then drain pasta, but remember to reserve 3 tablespoons of the hot pasta water. After draining, return pasta to
the pot but turn the burner to warm. While pasta is still hot add in the butter and reserved hot water, stirring
until butter melts.
4. Then quickly add in the creamy sauce mixture, stirring to coat the pasta. Stir for about a minute or two. Serve
warm with parsley and luster dust (optional) sprinkled on top.
 - Natsuki's Cupcakes from DOKI DOKI LITERATURE CLUB! –

INGREDIENTS:

 CUPCAKES:  BUTTERCREAM FROSTING:

o 1 cup granulated sugar o 1/2 cup butter, softened
o ½ cup of milk o 4 cups confectioners' sugar
o ½ cup butter o 1 ½ teaspoons vanilla extract
o 2 eggs o 5 to 6 tablespoons milk
o 2 teaspoons vanilla extract  Other:
o 1 ½ cups all-purpose flour o Hershey’s kisses
o 2 tsp baking powder o Caramels
o Tootsie roll
o Red/pink starburst

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line a 12-muffin pan with paper liners. (https://amzn.to/2NNla1F)
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6. Stir in the milk until batter is smooth. Pour or spoon batter into the liners
7. Bake 20 to 25 minutes.
8. While cake is baking, let’s make the frosting. Cream butter and sugar until well incorporated. Add milk and
vanilla and mix until completely smooth.
9. Decorate accordingly
 - How To Make Pretty Patties from Spongebob Squarepants! -

Ingredients:

 2 1/2 cups all purpose flour  2 large eggs

 2 cups sugar  Yellow, red, green, orange, purple and magenta
 3 tsp baking powder candy melts
 1 tsp salt  Yellow, red, green, orange, purple and magenta
 1 cup milk gel food color
 1/2 cup vegetable oil  Pearl sprinkles or white jimmies
 1 tbsp vanilla extract  1 large rectangle cake board

Buttercream Instructions:

1. Preheat oven to 350°F (176°C) and line a 6 cup muffin tin with cupcake liners.
2. Next, combine the dry ingredients and mix well. In a separate bowl, add your wet ingredients (the milk,
vegetable oil, vanilla extract and eggs) and combine.
3. Add the wet ingredients to the dry cake mix and mix until well combined.
4. Separate your batter into 6 bowls. Color each bowl with yellow, red, green, purple, magenta and orange. (you
can make that magenta color by combining red and purple)
5. Pour one of each of the colored batter into the cupcake lined muffin pan and bake for 20-25 minutes or until a
toothpick comes out clean. Let cool to room temp. 5. While your cupcakes are baking, we’ll make the
buttercream frosting. (going to take recipe from an old one here) Well be dividing the frosting into 6 different
bowls to color them accordingly.
6. We will also make the cheese for our pretty patties out of candy melts. (you will do this 6 different times for
each color) put a small handful of one color into a glass bowl and melt in 30 second intervals in the microwave
until melted. Using a ziploc bag as a piping bag, pour some of the melted candy into your bag, cut off a corner
and pipe your “cheese” with curvy edges. Repeat the process. Place a piece of wax paper on top to smooth out.
Let cool in fridge to harden.
7. Now it’s time to assemble your pretty patties! You will do this 6 different times using the same colors for each
patty. Cut each of your cooled cupcakes in half horizontally. So, now it’s like you have a top and bottom bun for
your patties. Pipe the correct color of frosting on the bottom bun. This is your “patty”. Place the correct colored
“cheese slice” on top. Then, place the other half of your cupcake on top. Stick in pearl sprinkles (or white
jimmies) for your bun accents.
8. Using a cake board or piece of sturdy cardboard, cut out your artist palette to present your pretty patties on!
 - Burger + Pizza = the KRUSTY KRAB PIZZA! –

RECIPE:

 Crust: o Ground Beef: ½ pound ground beef

o 1 ¼ cups warm water (105-115 degrees o ½ cup chopped onions
F) o 1 teaspoon Worcestershire sauce
o 2 ¼ teaspoons yeast o 3 teaspoons of your favorite hamburger
o 3 teaspoons sugar rub or spice combination
o 3 tablespoons instant non-fat dry milk o Up to 1 tablespoon of liquid smoke
powder (Optional)
o 1 ½ teaspoons salt o 1 tablespoon olive oil
o 1 ½ tablespoons olive oil o Use as much or as little of:
o 3 cups bread flour  Shredded Mozzarella
 Sauce:  Shredded Cheddar Cheese (Or
o ¼ cup, plus 2 tablespoons ketchup use your favorite cheese
o 1 ½ tablespoons mustard combination.)
o 1 ½ tablespoons mayonnaise  Dill Pickles
o 1 teaspoon sugar  Mushrooms
 Toppings:  Pepperoni

Download the Pizza box logo: http://www.mediafire.com/file/uctdh67...

 - Special Sentient Sandwich (Goodbye Adventure Time) -

Ingredients:

 1 egg  A drizzle of Ketchup  2 slices of white bread

 1 small block of cheddar  A dash of black pepper
cheese  A sprig of fresh Parsley

Instructions:

Scramble 1 egg in an oiled frying pan and cook for about 2 minutes on medium heat. (Essentially creating an omelet)

Once the eggs have bubbled and cooked on the bottom side, add a square of cheddar cheese.

Cover with a lid, turn off the heat and let sit for about a minute or until cheese is melted. then, flip half of the egg folded
over it.

Plate the omelet, and drizzle ketchup all over it.

Add a dash/fart of pepper

Garnish with a sprig of parsley

Flip onto a slice of toasted white bread, cover with another piece of bread to make an omelet sandwich.
 - MAGIC MUFFIN from The Fairly OddParents -

Ingredients/Supplies:

 -Vanilla cake mix  -Pink/purple food coloring

 -1 teaspoon baking powder  -Yellow sugar sheets
 -3 tablespoons flour  -Yellow sugar pearls -Star punch
 -Teal baking cups

Instructions:

1. Mix up your standard vanilla cake batter.

2. Color your batter using gel food coloring. You may need to mix purple and pink to get the desired color.

3. Line your muffin tin with teal baking cups. Double up on the baking cups to keep from baking bleed-through.

4. Fill the muffin cups with an ice cream scoop up ⅔ full to get an oversized muffin.

5. Bake at 350 d. for 16-18 minutes. Keep a watchful eye on them, as you don’t want the tops to brown- start checking
them at 16 minutes and so forth.

6. Let cupcakes cool - while they’re cooling, start cutting out your sugar paper stars with a star punch. Accent the top of
the muffins with yellow sugar pearls also.
 - Lars' Pumpkin Bread - STEVEN UNIVERSE! *GIVEAWAY* -

Ingredients:

 Pumpkin spice cake: o ½ tsp. pumpkin pie spice

o White or Vanilla cake mix (or your o 5 cups of powdered sugar orange food
favorite cake recipe from scratch!) gel color
o 1 can of pumpkin, divided (minus ¼ cup  Pumpkin Pie Spice:
for frosting) o 3 tbsp cinnamon
o 2 tsp. pumpkin pie spice o 2 tsp ginger
o Pumpkin buttercream frosting: o 2 tsp nutmeg
o 2 cups (4 sticks) unsalted butter o 1-1/2 tsp allspice
o 1/2 cup of cream cheese o 1-1/2 tsp cloves
o ¼ cup of pumpkin puree

Instructions:

1. Preheat oven to 350°F

2. In large bowl, mix the cake ingredients. Take out an ice cream scoop full of batter and put into a cupcake liner to bake
one cupcake. Pour half of the rest of the batter into a prepared bundt pan. Bake for 20-25 minutes or until a toothpick
comes out clean. Repeat this step one more time after your first bundt cake has cooled, ultimately giving you two bundt
cakes.

3. For the frosting, you’ll mix room temperature butter and cream cheese in a mixer until smooth. Add your pumpkin
puree and pumpkin spice, and keep mixing again until smooth. Start adding powdered sugar by the cup on a low setting
so not to have a sugar explosion. continue to beat, adding your sugar by the cup until completely combined and then,
beat on medium for 8-10 minutes. Add orange color sporatically throughout.

4. Back to the cakes: once completely cooled, cut the bottoms of the bundt cakes to even them out. Place one bundt
cake upside down (curved side down) on a prepared plate or serving tray. Put icing in a ziploc as a piping bag or just
spoon on a thick layer of icing onto the cake and place the other half on top of this cake to make a round, pumpkin
shape. Unwrap your single cupcake and put in the middle of the hole at the top to seal the pumpkin. You can cut out
some of the more pointy parts of your bundt (depending on your cake pan) with a paring knife to retain a more pumpkin
shape, although this step may not be necessary. Ice the entire cake completely and make divots in the icing along the
sides of the cake vertically to create pumpkin creases. Put in the fridge to chill. (Remember: warm buttercream is your
enemy here.) Repeat this step as many times necessary, covering all see through parts of cake or any remaining specks.
Top with a dollop of cool whip to complete your Lars’ Pumpkin Bread!
 - Pineapple Curry Fried Rice - Food Wars! Shokugeki No Soma (Authentic Chinese Recipe) –

INGREDIENTS:

 2 tablespoon coconut oil  1 teaspoon soy sauce

 2 eggs, scrambled  1 tbsp oyster sauce
 1/2 small white onion,  1 tablespoon sea salt + add to taste Dash of
 diced 2 carrots, peeled & diced pepper
 ⅓ cup of peas  2 scallions- sliced thin
 3 cups cooked rice  1 pineapple, hollowed & cut into small chunks
 1 tablespoon curry powder  Shell of pineapple + the leaves

INSTRUCTIONS:

1) Heat 1 tbsp of coconut oil in a frying pan or wok over high heat. Add the egg to a state of almost cooked (a little bit
wet) and transfer them to a plate.

2) Cut off the top of your pineapple at the very bottom of the stem, preserving your leaves. Then, cut your pineapple in
half vertically (the halves are a little uneven) chop the pineapple insides into very small chunks. Save the leaves, top and
the bottom of the hollowed-out pineapple and set aside.

3) Sprinkle 1 tbsp of sea salt all over the shell of the pineapple (top and bottom)

4) Add another tbsp coconut oil to the pan along with the pineapple, onion and carrot. Stir fry until the carrots are
tender and the onions are soft. Add 1 tbsp of oyster sauce

5) Preheat your oven to 300 degrees f.

6) Add the rice, using your hands to crumble the rice apart as much as possible. (Add more oil if needed) Add the curry
powder, soy sauce, and pepper. Continue to cook until the curry is fragrant and the rice is shiny. Return the egg to the
pan, along with the scallions and mix to combine.

7) Once all is well combined, fill up your pineapple shell with the fried rice. (pack fried rice very well into the pineapple
shell) and pop in a preheated oven on a baking sheet for 20 minutes.
8) Take out of the oven to cool. Fill up a round bowl with your fried rice and pack in like you did the pineapple. Flip bowl
onto the bottom part of a round plate. Add stem to the top of the fried rice circle to complete the look!
 - DIY Venom Pizza -

Ingredients:

 -Pre-made Pizza Dough  -Black Food Gel

 -Marinara sauce  -Pepperoni
 -Sliced Mozzarella

Instructions:

1) Lightly flour your surface to roll out your pizza dough (don’t forget to flour your rolling pin)
2) Wrap your rolled out dough around your rolling pin to easily transfer to your pizza pan
3) Shape crust around the edges
4) Drop a dollop of sauce and swirl it around with the back of a spoon until it’s evenly distributed
5) Next color your cheese by using black gel coloring. Put shredded mozzarella in a large ziploc bag with a couple
drops of coloring. Blow air into the bag before you seal it and toss the bag around a little to distribute the color.
Spread your black shredded cheese over your pizza crust (use gloves so not to turn your hands black)
6) Next let’s start cutting out venom! On a piece of wax paper, spread out your pepperonis overlapping a little so
you essentially make a sheet of pepperoni. Place another sheet of wax on top and roll it with the pin to seal
them together a bit. Using a stencil of the tongue, trace it on the top of the wax paper with a marker. Using
kitchen shears, cut out the pepperoni tongue. (All stencils are located in the more info box below) remove the
bottom piece of wax paper and flip onto your pizza and pop in the oven to bake at 375° for 10 minutes. Print
your teeth stencil and place on top of your sliced mozzarella cheese and carefully cut out his teeth with a sharp
paring knife or an x-acto. Next cut out the eyes the same way.
7) Now time to build the rest of venom’s face! Start with the eyes, and then carefully start placing his top and
bottom teeth, tooth by tooth, across the pepperoni tongue. The eyes and cheese should melt into the pizza from
the residual heat of it being in the oven!
 - How To Make Princess Tiana's GUMBO from The Princess and the Frog! -

INGREDIENTS:

 1/2 cup olive oil  1 1/2 to 3 teaspoons Cajun seasoning

 1/2 cup all-purpose flour  1 bay leaf
 2 teaspoons minced garlic  3 cups chicken broth
 1 cup chopped sweet onion  2 cups of water
 1 cup chopped red bell pepper  1 package of andouille sausage, cut into ¼ inch
 1 cup chopped celery pieces
 1 can of diced tomatoes  1 lb shrimp, peeled and deveined
 1 package frozen okra  1 cup of cooked rice

INSTRUCTIONS:

1. Heat oil over medium heat in a large stock pot. Add flour, and cook, whisking constantly, until pale golden, 5 to 7
minutes. (making a roux) Stir in onion, garlic, bell pepper, celery and cajun seasoning; season with salt and
pepper. Cook on medium heat, stirring occasionally, until vegetables are crisp and tender. (10 or so minutes)
2. Add water, chicken broth, diced tomatoes and bay leaf. Stir in okra and sausage. Bring to a boil. let simmer for
45 minutes to an hour until thiccccccccened. In the last 15 minutes, add the shrimp.
3. Spoon over cooked rice and enjoy! 4. Don't forget the hot sauce! Tabasco or Crystal works just fine :)
- How To Make the Ultimate SCOOBY DOO SANDWICH! -
 - Scream Cheese (cake) from Hotel Transylvania! HAPPY HALLOWEEN -

INGREDIENTS:

 1/4 cups graham cracker crumbs (about 9-10  2 large eggs, room temperature
squares)  1 tsp vanilla extract
 1/3 cup butter, melted  Scream cheese topper:
 1/4 cup sugar o 4-6 blocks of cream cheese
 2 packages of cream cheese (softened), room o A straw
temperature

INSTRUCTIONS:

1. Preheat your oven to 350 d. Before you start, make sure your eggs and cream cheese (for your cheesecake, not
your topper) are at room temperature for optimal results.
2. In a large bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on bottom of a
greased 6-in. springform pan in an even layer to create your crust. Bake the crust for 8-10 minutes. Let cool.
3. When crust is cooled, wrap the springform in foil. (this is to prevent the water from seeping in) In a large bowl or
kitchenaid mixer, beat cream cheese until fluffy.
4. Try not to over beat your cream cheese, the goal is to get rid of the lumps and make it smooth. However, over
beating could cause cracks in your cheesecake.
5. 5. Add ¼ c. of sugar and beat until smooth. Set mixer on low, and add each egg one at a time making sure each
egg is thoroughly incorporated before adding the next one.
6. Add your vanilla extract. Beat again until smooth for about 5 minutes. Pour into your cooled crust. Place
springform pan in baking pan.
7. Boil water and carefully pour into baking pan, about halfway up the sides of the springform pan. (this is creating
a bain-marie) bake for about 90 minutes. Let the entire water bath cool on a rack so that the cake can slowly
come to room temperature once done baking.
8. While your cheesecake is baking, let’s start our screaming cheese topper. First, cut a strip of cream cheese out of
a block, and out of that cut triangles for the teeth. Put teeth on wax lined plate and into the freezer to chill.

*Scream cheese topper is adapted by fiction-food.com*

- Benson's Microwave Wings from REGULAR SHOW! -
 - Kirby's MAXIM TOMATO (cake pops) from Super Smash Bros. Ultimate! -

Ingredients:

 1 baked cake of your choice (we baked a red  2 cups of powdered sugar
velvet recipe)  Red Candy Melts
 ½ cup of buttercream  Green, black and white fondant
 2 sticks (1 cup) butter  Lollipop sticks

Instructions:

1. Bake any cake recipe of your choice in a cake pan. (we baked a red velvet cake in one 9 inch round, but feel free
to use any pan that you have) Let cool completely. Finely crumble the cake into a large bowl with your hands or
kitchen aid mixer.
2. Add about ½ a cup of frosting to the cake crumbles and fold into crumbs until thoroughly combined. Do this by
the tablespoon to make sure the mixture is the right consistency. (we made a buttercream frosting)
3. Roll the mixture into 1 1/2 inch balls (if they aren't moist enough to hold their shape, add a little more frosting)
and place them on waxed-paper-covered baking sheets. Cover balls with plastic wrap.
4. Place in the refrigerator for 1 hour(or in the freezer 15 minutes). While these are cooling, lets create your
fondant accessories. Roll out your green fondant. Using a flower petal cutter or a star cutter, stamp out your
tomato leaves. Next, roll out your white and black fondant. Using a M shaped cutter, cut out black M’s. Trim
them if needed to fit the tomato cake pop. Then, using a brush of water, place on top of the white and cut
around it as an outline.
5. Once your pops have cooled, put a very small of your red candy melts in a deep, microwave-safe bowl and melt
in the microwave, stirring every 30 seconds. You’ll need to melt more candy as needed throughout the process.
6. Place a block of Styrofoam on waxed paper. (you could also use shallow cups that are shorter than your sticks)
Working in small batches (and leaving remaining cake pops in the refrigerator), Dip your stick the cake pop with
paper lollipop sticks, pushing in about halfway. Put back in the fridge or freezer to harden.
7. Next, you’re going to melt a larger amount of candy melts in your deep microwave bowl. (same process as
above) Dip the cake pop into the melted candy coating until it is completely covered, then remove in one
motion. Make sure the coating meets at the base of the lollipop stick. If excess coating starts to drip, hold the
stick at an angle in your left hand and use your right hand to gently tap your left wrist, rotating the stick as
necessary. When coating stops dripping, gently add your fondant leaves and M cut outs. Return pops to
colander hole or Styrofoam block to finish drying.
8. Repeat with the remaining cake balls. Let cake pops dry completely. Store in an airtight container on the counter
or in the refrigerator up to 3 days.
 - Vanellope's Candy Kart from Wreck It Ralph! -

Ingredients:

 Chocolate chips  Peppermints  Green Icing

 Graham crackers  Gummy Rings  Pink Decorating Gel
 Vanilla sandwich cookies  Red Licorice String  Star Sprinkles
 Strawberry wafer cookies  Frozen Pound Cake  One red and white
 Rolled wafer cookies  Magic Shell Chocolate gumball
(pirouettes) Coating  3 bendy straws

Instructions:

1. Melt your chocolate chips (30 second intervals in the microwave) and spread all over one graham cracker. Place
another graham cracker on top to create the base of your kart.
2. Scrape out the creme of 3 vanilla sandwich cookies, and glue 3 parts of the cookie together with the melted
chocolate. This will give you two wheels of three cookies each. Once set, wrap a red licorice string around the
cookies.
3. Glue two peppermints together with melted chocolate. Do this twice to get two mint wheels. Wrap a gummy
ring around the mints when the chocolate glue has set.
4. Glue both sets of the wheels to the graham cracker base with melted chocolate.
5. Cut two rolled wafer cookies the same length. Fasten onto a sugar wafer with melted chocolate. You have just
created the fin of your kart!
6. Using frozen pound cake, create the body of your candy kart by trimming it carefully with a kitchen knife. (kids,
do this with adult supervision!) this step is best done while pound cake is still frozen.
7. Carve out a hole for the seat. Using a skewer, make two holes in the back of your pound cake to put the wafer
fin into. Use melted chocolate to set fin into holes.
8. Spread melted chocolate onto the bottom of the graham cracker base and place pound cake on top of it. Next,
glue in your chocolate covered graham cracker seat.
9. Use magic shell to create chocolate drips (or just your melted chocolate) Put back into freezer intermittently to
set chocolate faster during any of these steps.
1. 10 Place the star sprinkles throughout the top of the car, smear green icing in the front of the car and use your
red and white candies (or gumballs) for the headlights.
10. Make squiggles on the car with pink decorating gel. cut three bendy straws and add to the side of the car.
BOOM!
 - Rachel's English Trifle from FRIENDS! -

Ingredients:

 Lady Fingers  Beef sautéed with peas &  Whipped cream

 Custard onions
 Raspberries  Bananas
 - HOW TO MAKE Buddy's Breakfast Pasta from ELF -

Ingredients:

 Spaghetti noodles
 Chocolate syrup
 Mini marshmallows
 M&m’s
 Sprinkles
 Maple syrup
 Fudge Poptarts
 - HOW TO MAKE Mushu's Wake Up Call Congee from MULAN! -

Ingredients

 1/2 cup rice

 3 cups water
 1 inch knob of ginger, peeled and minced
 2 eggs, sunny side up
 1 slice of bacon
 salt and pepper, to taste

Directions

1. In a large pot, mix together the rice, water and ginger. Bring mixture to a boil, then reduce the heat to a low
simmer. Stir occasionally so the rice doesn’t stick to the bottom.
2. Simmer it for about 1 hour, or until it’s thickened.
3. In a separate pan, fry two eggs and one piece of bacon. Fold the bacon over into a smiley shape as it cooks.
4. Pour the porridge to a bowl, and place the eggs and bacon on top of it in the form of a smiley face.
5. Sprinkle salt and pepper onto the eggs and porridge as desired.
 - HOW TO MAKE Ned Flanders' Hot Cocoa from The Simpsons Movie! –

Ingredients:

 Wafers (choco/vanilla)  2 cups of milk

 Chocolate bar (for shavings)  2 cups of half and half
 Whipped cream  1 cup of Semi sweet choco chips
 1 big marshmallow  1/2 tsp vanilla extract

Instructions:

1) Add 2 cups of milk and 2 cups of half-and-half to a small saucepan.

2) Warm the milk mixture over medium-low heat, then add a cup of good semi-sweet chocolate chips.
3) Stir until ready
4) Add in 1/2 cup to a cup more milk if it’s too chocolatey
5) Add 1/2 tsp vanilla extract.
6) Put hot chocolate in mug
7) Add whipped cream on top
8) Stick wafer in whipped cream
9) Top with shaved chocolate
10) Put a little whipped cream on wafer and stick marshmallow on top & torch marshmallow a little bit to melt
- HOW TO MAKE the Mothman Omelette from Fallout 76! Stream Collider -
 - HOW TO MAKE Who Hash from How the Grinch Stole Christmas! -

Ingredients:

 1 can of white potatoes  Sprinkle of Rosemary

 1 half an onion or a jar of white onions  Salt and pepper
 Corned Beef Hash in a can Olive oil  Eggs (optional)
 1 clove of garlic

Instructions:

1. Strain a can of canned white potatoes and chop into cubes.

2. Cut half an onion and dice. (ideally, you’d use small white onions from a jar, but we couldnt find them in our
grocery store)
3. Open a can of corned beef hash and cut into small pieces.
4. Crack a clove of garlic and finely mince.
5. Oil your pan with olive oil and start to lightly sautee your onions
6. Next, add garlic, then the corned beef hash, potatoes, rosemary and salt and pepper.
7. Brown in pan for 7-10 minutes on low heat. 8. Serve on side of scrambled eggs in an empty can wrapped with
official Feast of Fiction Who Hash label.
 - HOW TO MAKE Honey Wasabi Gummies from We Bare Bears! -

Ingredients:

 ¼ Corn syrup/Honey, combined

 1 tsp. Wasabi
 Gel food coloring of choice
 2 packages of powdered gelatin
 Non stick spray mold

Instructions:

1. Measure a ¼ of a cup of half corn syrup and half honey.

2. Add wasabi paste to taste. Mix into honey/syrup mixture.
3. Pour a package of powdered gelatin in a small bowl. Add ¼ of water to bloom for 5 minutes.
4. Add honey wasabi mixture to gelatin, stir to combine.
5. Color with gel food coloring.
6. Pop in the microwave for 15 second intervals for a total of one minute and 30 seconds. (6 total times) stir each
time in between.
7. Spray the mold with non stick spray and pour in mixture with a spouted measuring cup. Let set at room temp for
30 minutes, then put into fridge for 30 minutes.
8. Repeat the mixture another time, this time color with red to make them holiday themed.
 - HOW TO MAKE Disneyland Food at Home! -

Dole Whip

Ingredients:

 2 cup frozen pineapple (ideally Dole brand)  1 teaspoon lemon juice

 1/3 cup coconut milk  1 teaspoon lime juice
 3 tablespoon granulated sugar  1 pinch salt

Instructions:

1. In a food processor, add frozen pineapple, coconut milk, sugar, lemon juice, lime juice, and salt. Blend
ingredients until smooth and there are no more pineapple chunks, about 3-5 minutes.
2. Serve Dole whip immediately in festive glasses with straws or dessert spoons. If you’d like whip to be firmer,
freeze for 30 minutes, then serve.

Chili Cone Queso

Ingredients:

 2 tubes of crescent rolls  Can of diced tomatoes  Tortilla chips

 Shredded Cheddar Cheese  Onion
 Can of Chili with beans  Jalapenos

Instructions:

1. Make a cone out of a file folder and aluminum foil. Wrap crescent roll dough around the cone and bake on a
cookie sheet for 9-12 mins
2. Make the chili (from a can, that we can fancy up since real chili takes like 3-4 hours to make)
3. Top with onions, jalepenos, and cheese, as well as two tortilla chips.

Mint Julep

Ingredients:

 1 1/2 cups sugar  6 cups water

  1/2 cup creme de menthe syrup  lemon wedges
 1/3 cup frozen lemonade concentrate  mint sprigs
 1/3 cup frozen limeade concentrate  maraschino cherries
 Garnish:

Instructions:

1. Add sugar and water to a large saucepan. Bring the mix to a boil, stirring occasionally.
2. Cool for 5 minutes, then pour mixture into a large pitcher.
3. Add the creme de menthe syrup, and frozen lemonade and limeade concentrates. Add a little green food
coloring and stir to mix.
4. Refrigerate until completely cooled.
5. Pour over a glass with some ice and garnish with lemon wedges, mint sprigs, and cherries.
 - Sea-Salt Ice Cream from Kingdom Hearts! (revisited) -

Ingredients:

 2 eggs  1 teaspoon of vanilla  Sea salt

 2 cups of milk  1 cup of heavy whipping  Cabbage
 1/3 cup of sugar cream  Baking soda

Instructions:

1. Separate the eggs.

2. Beat the egg whites in a large bowl by rainbow whisk to stiff peaks.
3. Add sugar to the yolks. Whisk until light and fluffy.
4. Add ¼ a head of chopped cabbage to a saucepan and pour in milk. Cook on low-medium (don’t let it boil) until
color starts to saturate. (less than 10 minutes)
5. Take off the heat and add a pinch of baking soda. Pour into yolk-sugar mixture and stir very well and fast (so that
egg yolks don’t scramble)
6. Pour back into the pot and stir until thickened, like a custard.
7. Remove from heat.
8. Fold in egg whites.
9. Add ½ tsp of sea salt. Pop into the fridge to cool for 10. Once cooled, add heavy cream and vanilla. Mix with
stand or hand mixer.
10. Add to popsicle molds, put into freezer to freeze.
 - BAO from Disney Pixar's Short Film Bao -

INGREDIENTS:

 Active dry yeast  Pork  Vegetable oil

 Sugar  Green onions  Pepper
 Flour  Ginger  Chinese cabbage
 Baking powder  Oyster sauce  Sesame oil
 Salt  Soy sauce

INSTRUCTIONS:

1. Start with 1 tsp of active dry yeast, add 1/2 cup of warm water, then sprinkle in a 1 tbsp of sugar
2. Stir together and let sit until the yeast foams up, add in 2 cups of flour, 1 tbsp of baking powder and a pinch of
salt
3. Knead into a ball of dough, cover and let it rise and double in size
4. For the pork filling, cut up the pork into small chunks, 2 green onions, dice up some ginger
5. Mix together by hand or in a food processor, grind it together and set aside
6. Add in water little by little and mix until it is at a paste like consistency
7. Add in some oyster sauce, soy sauce, vegetable oil, and a little salt and pepper
8. Stir until completely combined
9. Chop up some chinese cabbage and boil until softened then cut up into small pieces, process and dry it then
combine with meat paste mixture
10. Once the dough has rise, punch out the air, roll into a tube and separate into small 4-5oz portions
11. Roll them in your hands to make a small orb then use a rolling pin to flatten them into small disks
12. Place some filling inside and then fold and close up the Bao
13. Place all your Baos in a bamboo steamer (https://amzn.to/2Dm1Y7K)
14. When the water starts to boil, steam your bao for 20 minutes
15. To make the dipping sauce, combine some soy sauce, vinegar and sesame oil
16. Enjoy your Bao :)
 - PUPPY VALENTINE'S DAY ft LazyRonStudios -

Ingredients:

 1 pound lean ground beef, browned  1 tablespoon olive oil

 1 package whole grain spaghetti  ¼ cup parsley
 1 can tomato sauce  optional, dollop of cottage cheese on top
 1 cup carrots

Instructions:

1. Chop up carrots and parsley and mix into ground meat, add one egg and beat
2. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2
tablespoons each).
3. Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not
touching.
4. Roast the meatballs in the oven at 400°F for 10 to 15 minutes. (Watch closely if making meatballs made with
lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they
register 165°F in the middle on an instant-read thermometer.
5. Boil spaghetti; set aside.
6. In separate pan, cook sauce until heated thoroughly.
7. Separate portions of the spaghetti noodles onto individual serving platters; add meat sauce liberally to the top of
the spaghetti.
8. Make sure to cool thoroughly before serving to your dog!
 - We Bare Bears Ice Cream Cake ft. LaurDIY -

Ingredients:

 Devil’s food cake: o 2 eggs

o 2 cups all-purpose flour o 1 teaspoon vanilla extract
o 1 teaspoon salt o 2 sticks butter
o 1 teaspoon baking powder  White frosting:
o 2 teaspoons baking soda o 4 cups confectioners’ sugar
o ¾ cup cocoa powder o 2 sticks butter, softened
o 2 cups granulated sugar o 3 tablespoons heavy whipping cream
o 1 cup brewed coffee o ½ tablespoon vanilla extract
o 1 cup canola oil o 1 tub of strawberry, vanilla and
o 1 cup buttermilk chocolate ice cream

Instructions:
 - Gintoki's Strawberry Parfait from Gintama | Kung Fu Kitchen -

Ingredients:

 Strawberry Ice Cream

 Chocolate Pocky
 Vanilla Wafers
 Fresh Strawberries
 Chocolate Shell
 Maraschino Cherries

Instructions:

1) Layer freshly cut strawberries & strawberries in a cup

2) Top with more strawberries, vanilla wafer, and pocky
3) Drizzle some chocolate shell on top & add the final touch, a maraschino or fresh cherry!
4) Take a bite & enjoy :)
 - HOW TO MAKE Black Spaghetti from Jojo's Bizarre Adventure! -

Ingredients:

 1 clove of garlic, finely chopped

 96 oz of chicken stock (or water)
 1 lb squid ink fettuccine
 ¼ cup shallots
 6 tbs p butter
 ¼ cup of shredded fresh sage leaves
 A splash of white wine vinegar
 A lemon
 Salt and pepper, to taste

Instructions:

1. Bring a large pot of chicken stock to a boil.

2. Cook pasta until al dente (7t-8 mins).
3. while pasta is cooking, let’s make the brown butter sage sauce.
4. In a frying pan, cook shallots, sage, garlic and butter over medium heat in a large skillet until butter begins to
brown. There should be a nutty aroma.
5. Remove from heat and transfer to a bowl to stop the process of cooking.
6. Toss pasta with brown butter sage sauce, add salt and pepper, a touch of vinegar, a squeeze of lemon and serve!
 - HOW TO MAKE Pizza Pouch from The Regular Show -

Ingredients:

 FOR THE CRUST  1 can of crushed tomatoes

o 1 envelope quick rising yeast  ½ cup finely minced yellow onion
o 1 ½ cup all-purpose flour, more for  1 clove of garlic, minced
surface  1 cup shredded mozzarella cheese
o 1 teaspoon sugar  ¼ tsp oregano
o 3/4 teaspoon salt  ¼ tsp basil
o 2/3 cup very warm water (120 to 130F)  ½ tsp sugar
o 2 tablespoon olive oil, divided  Salt/Pepper (to taste)
 FOR THE FILLING:  cooked/crumbled Italian sausage
 pepperoni slices

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Combine dry ingredients (flour, undissolved yeast, sugar and salt) in a large bowl. Add very warm water
and olive oil and mix until well blended, about 1 minute. Gradually add enough remaining flour to make
a soft dough. Dough should form a ball and should still be slightly tacky.
3. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4
minutes. Cover and let rest on floured surface while preparing filling
4. In a large heavy saucepan, heat the olive oil over medium-high heat for one minute. Add the onion and
garlic and sauté for 3-4 minutes until translucent. Add the tomatoes, oregano, basil, and sugar.
5. Cook the sauce at a steady simmer for 15 minutes or until it has reduced slightly and shows no signs of
being watery.
6. Add Salt and pepper to taste.
7. Brown your sausage in a frying pan into small crumbles.
8. To make the pouches, divide dough into 8 portions. Roll 1 portion into a circle on a floured surface about
¼ of an inch thick. Sprinkle one-eighth of the cheese mixture in a rectangle in the middle, leaving all
sides free of filling. Top with a layer of sauce, then 3 slices of pepperoni and crumbled Italian sausage.
Sprinkle a little more cheese. Fold bottom and top of dough over filling first, then fold both of the sides
 over that. Use water as glue to seal the edges. Carefully transfer to prepared baking sheet. Brush with
olive oil and lightly pierce with a fork or toothpick. Repeat with remaining dough.
9. Bake for 20-25 minutes until lightly browned. Transfer to cooling rack to keep bottom crisp.
 - HOW TO MAKE Teddy Brulee from Bob's Burgers –

Ingredients and Instructions

1. Chocolate at the bottom of bowl (Hershey Bars)

2. Handful of crushed pretzel (Rold Gold)
3. Top with marshmallows (Big ones)
4. Blow torch the top (ASH BRING IT)
 - HOW TO MAKE Garfield's Lasagna -

Ingredients:

 Lasagna noodles sheets  1 carrot

 10 vine ripened tomatoes  24 oz. ground beef
 1 garlic bulb  10 oz. ground pork
 1/4 cup olive oil  4 tablespoons butter
 2 tablespoons red wine vinegar  1/2 cup shredded parmesan cheese
 1 sprig of fresh oregano  1/2 cup shredded asiago cheese
 small bunch of fresh basil  17 oz. shredded mozzarella cheese
 1 sprig fresh rosemary  4 cups whole milk
 2 teaspoons sugar  fresh Italian parsley
 1 onion

Instructions:

Meat Sauce:

1. Preheat oven to 350°F. Cut tomatoes in half and place on a baking tray with the garlic bulb broken up into
unpeeled garlic cloves. Season with salt and pepper. Drizzle with olive oil and vinegar, sprinkle with sugar, and
add oregano, basil, and rosemary. Bake at 350 degrees F for 1 hour. Remove from oven and set aside to cool.
Peel garlic cloves and add tomatoes and garlic to a food processor, and process until it becomes a coarse puree.
2. Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until
softened. Sauté for about 1 minute, until fragrant. Add beef and pork (if using) and cook while breaking it up
with the end of your spoon, until browned.
3. Pour in the tomato sauce. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt
and pepper (about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes,
occasionally mixing, until the sauce has thickened slightly and meat is tender.

Béchamel (White) Sauce:

 1. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30
seconds, or until well blended.
2. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined.
Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk
is used and sauce is free from lumps.
3. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7
minutes) and coats the back of your wooden spoon.
4. Add in the parmesan and asiago cheese and remove from heat. Season with salt and pepper and mix until the
cheese is melted through.

Lasagna Noodles:

1. Follow the instructions on the packet. Add a couple of tablespoons of olive oil into the water to prevent the
sheets from sticking together, and stir them occasionally with a wooden spoon. Transfer each cooked lasagna
sheet carefully into a large bowl or pot filled with cool water to help stop the cooking process. Leave them in
there until ready to use. This helps prevent them from sticking together or drying out.

To Assemble:

1. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim
sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of
white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
2. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining
mozzarella cheese. Bake for 25 minutes at 350°F or until golden and bubbling. 3. Garnish with parsley and let
stand for about 10 minutes before slicing and serving.
 - Meliodas' Apple Pie SEVEN DEADLY SINS -

Ingredients:

9" Pie Pan

1 roll out crust for bottom and top

8-9 medium sized red delicious apples

1/2 cup unsalted butter

3 tbsp all purpose flour

1/2 cup white sugar

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

3 tbsp water

Peel, core, and slice your apples into thin even slices. Place aside.

On medium heat, melt butter in a sauce pan. Stir in flour until dissolved.

Add in white sugar, brown sugar, water, and vanilla extract. Stir until dissolved. Add in nutmeg and cinnamon. Stir until
dissolved and bring mixture to a boil. Reduce temperature and allow to simmer for 5 minutes.

In a 9" pie pan, place your bottom crust and fill with a third of your apple slices. Dollop in your sauce and coat the
bottom layer. Repeat the process for the next two tiers of the pie, spreading the sauce evenly over the top each time.

To create the lattice, roll out your top crust to be slightly larger than the top of your pie pan. Slice into 3/4 inch slices (or
thicker or thinner depending on how intricate you'd like your lattice to be). Place all of the vertical slices down on top of
the pie. Then weave in each horizontal slice. Here's an excellent guide on how to do it - you should be able to get the
hang of it within a few rows! http://www.annies-eats.com/2010/11/19...

Once the lattice is completed, trim the extra edges and flatten the crust with a fork around the whole pie.

Set your oven to 350 degrees and bake on the middle rack. This pie should take about an hour to complete, you'll know
it's done when you can stick a toothpick and puncture the apples inside easily.
 - HOW TO MAKE Pizza Burrito from Steven Universe with Amethyst -

BURRITO Ingredients:

 16 oz. can re-fried beans  3 oz. tomato paste

 4 oz. can chopped mild green chilies  1 cup long grain white rice (rinsed, See Note 1)
 Shredded sharp white cheddar cheese  2 cups chicken stock
 Rice (in burrito)  Salt and pepper to taste
 3 tbsp oil  Cilantro
 1 small onion chopped (3/4 cup)  Lime
 4 garlic cloves minced  1 tsp kosher salt
 1 tsp cumin  1/2 tsp black pepper

Instructions:

1. For the rice, heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add
the garlic and stir for a minute. Add the cumin, salt, pepper and tomato paste. Stir and cook for 2 minutes,
scraping bottom of pan and browned bits. Add the rice and sauté for several minutes.
2. Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25
minutes or until all liquid has been absorbed. Turn off heat and allow to rest 5 minutes and then fluff with a fork
and serve with lime wedges and chopped cilantro.

VEGGIES (in burrito) Ingredients:

 1/4 cup olive oil  1/2 tablespoon finely chopped fresh oregano or
 2 large green peppers stemmed, cored, and 1/2 teaspoon dried
sliced  1/2 teaspoon salt
 1 large red onion thinly sliced

Instructions:

1. In a large skillet, heat the oil over medium-high heat until shimmering. Add the peppers, onions, oregano, and
salt.
2. Heat until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
3. Assemble burrito with rice, beans, and veggies.
PIZZA DOUGH Ingredients:

 2 cups all purpose flour, additional for dusting  ¼ tsp garlic powder
 2 tbsp dry active yeast  2 tsp olive oil, plus additional
 1 ½ tsp sugar  ¾ cup warm water
 ¾ tsp salt

Instructions:

1. Combine all of the dry ingredients into a large bowl. Add oil and water and stir well.
2. Add 1 cup of flour. Keep adding flour gradually until the mixture balls up, pulling away from the sides of the
bowl. The dough should still be slightly sticky, but able to be handled.
3. In a separate large bowl, grease generously with olive oil. Form dough into a round ball and drop into the
greased bowl. Roll the dough around the bowl until it is coated with olive oil, cover with plastic wrap and let rise
in a warm place for 30 minutes or until doubled in size.
4. Once dough has risen, deflate it with a couple of squeezes from your fingers, transfer to a lightly floured surface
and knead briefly until smooth.
5. Roll out pizza dough with a rolling pin. Don't forget to dock your pizza crust with a fork to keep from puffing up
while baking.

PIZZA SAUCE Ingredients:

 1 (15 ounce) can tomato  2 tsp. dried oregano  1 tsp. granulated sugar
sauce  2 tsp. dried basil
 1 garlic clove, peeled  1/2 tsp. onion powder

Instructions:

In a food processor or blender, combine all ingredients and pulse until smooth.
 - HOW TO MAKE Calcifer's Breakfast from Howl's Moving Castle! -

Howl's Moving Castle Bacon and Eggs

 (very) Thick cut bacon (6-  Wedge of hole-y cheese  Wooden spoon
12 strips)  loaf of bread (circular)
 Eggs (dozen)  Cast iron skillet

Instructions:

Add 1 strip of bacon to a skillet on medium heat. Move the bacon around until the skillet is coated with bacon grease
and add 2 more strips of bacon. Flip bacon, and add 6 eggs. Cook the eggs until over easy.

Serve with a wedge of cheese, a loaf of bread, and tea in bowls.

 - FOOD WARS! HOW TO MAKE Transforming Furikake Rice | Shokugeki No Soma -

Ingredients:

 2 tbsp. sesame oil.  2 teaspoon of minced  2 Tbsp. gelatin

 8 Unbreaded chicken ginger  1 cup white rice
wings, uncooked  1 Tbsp. sugar  2 green onions
 2 tsp. bonito soup stock  3 Tbsp. of soy sauce  4 eggs
 5 cups of water  1/4 cup sake  Salt and pepper to taste

Instructions:

1. Add sesame oil to a pan and heat to medium. Fry the chicken wings for 10-15 minutes, or until golden brown.
Save the chicken residue in the pan.
2. Add water and soup stock to a pot and heat to a boil. Add the chicken and turn the broth down to medium low.
3. Add the ginger, soy sauce, sake, and sugar to the chicken pan. Stir all of these ingredients with a wooden spoon.
4. Pour everything from the pan into the Broth. Simmer on medium-low for 20 minutes.
5. Take the broth off the heat and let it sit for a few minutes. If there is a layer of fat on the top, take it off. Take
the chicken wings out and set aside.
6. Add the gelatine to 1/2 of water and let bloom for 5 minutes. Mix the gelatine into the water until fully
dissolved. Add the gelatine mix to the broth mix.
7. Grease a tray with butter. Add the broth. Cover with cling wrap, put in the fridge and and let solidify for 2 hours.
8. Separate the chicken from the bone and skin. Add the chicken to the rice, unless you want the recipe to be
exactly like in Food Wars.
9. Take the gelatin broth out of the fridge and Cut small cubes of broth gelatin.
10. Scramble eggs. Add eggs and chopped green onions to rice. Add the aspic (meat broth jelly). Watch the cubes
melt and enjoy.
 - HOW TO MAKE Marinette Soup from Miraculous Ladybug! -

INGREDIENTS:

 4 large purple sweet  3 cloves of garlic, minced  1 tsp turmeric

potatoes  5 stalks of celery, chopped  ½ tbsp smoked paprika
 4 medium purple carrots  5 tbsp olive oil  1 tsp black pepper
 1 head of cauliflower,  ½ cup heavy cream  Pinch of sea salt
chopped  4 cups water  Purple edible flower
 1 white onion, chopped  ½ cup creme fraiche  Edible greenery

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Prepare a large, greased baking sheet.

2. Peel and chop potatoes and carrots into small chunks, as well as cauliflower. Place them on a large, greased
baking sheet, brushing them with olive oil. Add a pinch of salt and then bake for 30 minutes or so until vegetable
are tender by fork.
3. In a skillet, sauteed the celery, onion and garlic until translucent.
4. Using a blender, food processor, or immersion blender, puree the vegetables mixed with the water. .
5. Pour the purple mixture into a large saucepan, add heavy cream, and season with smoked paprika and pepper.
Cook for 5 more minutes, adjusting the season and consistency if needed.
6. In a small bowl, whisk the turmeric into the creme fraiche until it becomes golden in color.
7. Serve soup in a white bowl. Swirl a spoonful of golden creme fraiche in the middle of the bowl.
8. Add an edible purple flower and edible green.
 - HOW TO MAKE Mom's Muffins from Dexter's Laboratory -

INGREDIENTS:

 2 ripe bananas  2 large eggs room  ¼ cup buttermilk room

 1/2 tsp nutmeg temperature preferred temperature
 1/2 tsp cardamom  1 Tablespoon vanilla  cinnamon
 1/2 cup unsalted butter extract  Topping:
softened  1 cup all-purpose flour  2 tbsp. melted butter
 ½ cup light brown sugar  1 cup bisquick  ¼ tsp. cinnamon
tightly packed  1 teaspoon baking soda  2 tbsp. sugar
 ½ teaspoon salt

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. Spray or grease 12 cup muffin pan.
3. Combine biscuit mix, flour, sugar, baking soda, salt, cardamom, and nutmeg.
4. Cut in stick of butter with fork or pastry cutter.
5. Add bananas, milk, vanilla extract, and eggs; mix until all ingredients are just combined. Batter will be lumpy.
6. Fill muffin cups ⅔ full.
7. Bake at 375 degrees for 15 minutes or until golden.
8. Melt butter and mix topping while muffins bake.
9. Remove muffins from oven when done and immediately roll in melted butter and then cinnamon sugar.
10. Serve immediately
 - HOW TO MAKE Summer Ramen from We Bare Bears –

INGREDIENTS:

 Ramen noodles  1 tsp. grated fresh peeled ginger

 32 oz. Vegetable broth  2 tbsp. sesame oil
 1-2 cups water  red apple, peeled, cored and sliced
 2 tbsp. soy sauce  lettuce
 1 tbsp. rice vinegar  carrot, sliced into thin strips
 1 tbsp. fresh lemon juice  3 shiitake mushrooms, sliced
 1 tbsp. sugar  ⅓ cup sweet corn

INSTRUCTIONS:

1. Boil vegetables stock and add ramen noodles. Cook until done. Strain and allow to cool.
2. In a small mixing bowl, stir together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil, hot oil, and
toasted sesame seeds. Set aside in the refrigerator to chill.
3. Add dressing to noodles and toss in. Add apple slices, carrots, cucumber slices, lettuce, mushrooms, corn,
sesame seeds.

Dressing:

 3 tablespoons fresh lemon juice  1 tsp. Garlic, 1 clove

 2 tablespoons soy sauce  ½ cup vegetable oil
 1½ teaspoons sugar  1½ teaspoons toasted sesame oil
 1 teaspoon finely grated peeled ginger  sesame seeds toasted

Whisk rice vinegar, soy sauce, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed
by sesame oil, whisking constantly until emulsified; set aside in the refrigerator to chill.
 - BUTTERFLY PIE from Star vs. the Forces of Evil! –

Ingredients:

 Frozen/Refrigerated Pie Dough (2 packages)  1 tsp vanilla extract

 1 ½ cups of each (fresh raspberries, blueberries,  ¾ cup granulated sugar
strawberries)  ⅓ cup cornstarch
 1 tbsp lemon juice  1 egg for egg wash
 1 tsp cinnamon  9 inch aluminum pie tin

Instructions:

1. Preheat oven to 350 degrees F.

2. Defrost pie crust if frozen by letting sit on counter until room temp. Roll out one of the crusts and fill and drape
over an 9 inch pie tin. Set aside. Fill with parchment
3. In a large bowl, mix fresh berries in a large bowl. Toss with cornstarch, sugar, cinnamon, vanilla extract and
lemon until evenly distributed. Scoop filling into prepared pie crust, piling the berries into a pretty round mound.
4. Roll out the second pie crust at least an inch and a half larger than the pie tin. Fold over once, then fold another
time to place the top crust over the berry mound. Trim the edges to a 1 inch overhang. Seal the edges but
pressing the top and bottom crusts together. Fold the edges under to create a tall lip. Crimp the edges by
pressing the outside with your thumb and pointer, and your other pointer in the middle of it on the inside. Brush
with an egg wash.
5. Place in oven to bake for 1 hour and 15 minutes.
6. Create the butterfly by rolling the raw crust dough into a skinny, long log. Starting with the middle, twist the
crust and then create each wing out of one long piece. Create antennae out of another smaller piece.
7. Add the butterfly to the top of the pie in the last 20 minutes of baking. Brush with a light egg wash.
 - Learn to make PURPLE FLURP from Jimmy Neutron! –

INGREDIENTS: (makes 4 servings)

 1 lb fresh Concord grapes (or another black  1 Tbsp. cane sugar

grape)  1 liter sparkling water
 1/2 cup water  ice
 juice of 1/2 lemon  fresh mint for garnish

INSTRUCTIONS:

1. Wash the grapes and put them in a pot with the water and lemon juice. Bring the pot to a simmer smashing the
grapes with the back of a large spoon as they cook. Simmer for about 20 minutes until the grapes have begun to
soften.
2. Add the cane sugar, stir until dissolved, and remove from heat. Transfer the mixture to a food processor and
process until completely blended.
3. Pass the puree through a mesh strainer pushing with a spoon to get the juice through. Discard the pulp.
Refrigerate the grape syrup until cold.
4. To serve, add ice to a glass and fill with half grape syrup and half sparking water. Garnish with mint leaves.
 - How to make CUCUMBER SANDWICHES from Hilda! -

Ingredients:

 1 1/2 cups English cucumber, thinly sliced  2 tbsp mayo

 1/2 tsp. salt  1 Tbsp fresh dill, minced
 1/4 cup sweet onion, minced  2 tsp. apple cider vinegar
 1/2 tsp celery seed  2-3 Tbsp. cream cheese (to personal taste)
 1/4 tsp. garlic salt  6 slices of bread
 1/2 tsp. pepper

INSTRUCTIONS:

1. Thinly slice the cucumber with a mandolin or knife and toss the slices with salt in a medium-sized bowl. Add the
minced onion, celery seed, garlic salt, pepper, mayo, dill, apple cider vinegar and stir until combined.
2. Put the cucumber mixture into the fridge and chill for at least 30 minutes. Remove from the fridge and drain the
liquid.
3. Assemble the sandwiches by smearing cream cheese on both pieces of bread forming a barrier to prevent soggy
sandwiches and then adding the cucumber mixture.
4. Serve immediately with peppermint tea for a true Hilda meal.
 - Anime COFFEE JELLY with Starbucks Nitro Cold Brew -

 Coffee Jelly  Whipped cream

o 2 Tbsp. Hot water o 1 cup heavy whipping cream
o 1 package (0.25 oz.) unflavored gelatin o 2 Tbsp. Granulated sugar
o 2 cups Nitro Cold Brew o 1/2 tsp. Vanilla extract

Coffee Jelly Instructions:

1. Pour the package of unflavored gelatin into a small bowl of the hot water and let bloom for 5 minutes.
2. Put the nitro cold brew in a pot over the stove on medium heat. Add the gelatin and stir until completely
dissolved, for a few minutes.
3. Pour the coffee jelly mix into dessert bowls and place in the fridge to set for 2 hours.

Whipped Cream Instructions:

1. Add the heavy whipping cream, sugar and vanilla extract to a stand mixer bowl and whip on high for about 5
minutes or until stiff peaks form.
 - WATER DROPLET food from A BUG'S LIFE! -

INGREDIENTS:

 1g - Sodium Alginate
 5g - Calcium Chloride (Or Calcium Lactate for a softer membrane)
 4 cups - Water
 1 cup - Drinking Water
 Add 1g of Sodium Alginate to 1 cup of drinking water.

INSTRUCTIONS:

2. Using hand mixer, ensure Sodium Alginate is completely dissolved.

3. Set Mixture aside for 15 minutes (ensure no air bubbles).
4. Add 5g Calcium Chloride (or Calcium Lactate) to the 4 cups of water, mix using spoon and ensure Calcium is
completely dissolved.
5. Take curved spoon and scoop sodium Alginate solution.
6. Gently plop it into the calcium lactate bath.
7. Repeat process ensuring not to overcrowd the bath.
8. Allow bubbles to rest in Calcium Solution for 2 minutes.
9. Carefully lift out the water bubbles and put it in the bath of regular water to stop reaction.
 - HOW TO MAKE NOODLE BURGER from Big Chibi 6 -

INGREDIENTS

 Noodle Burger: (make 2 noodle bun halves) o pinch of kosher salt

o 2 3/4‐cup springform cake molds or o pinch of freshly ground black pepper
ramekins, sprayed with nonstick  Beef patties:
cooking spray o 2/3 lb ground beef
o Ramen noodles (you can eye ball it o 1/4 cup minced onion
depending on how big you want your o 1/2 tsp salt
buns, we used about 12 oz.) o 1/2 tsp pepper
o 1 tbsp. sesame oil o 1/2 tsp dried basil
o 1 large egg o 3 Tbsp teriyaki sauce
o 2 tbsp melted butter, slightly cooled o 2 Tbsp panko bread crumbs

INSTRUCTIONS

Noodle Buns:

1. Cook ramen noodles in a pot of water according to directions on package. Drain and remove as much water as
possible.
2. In a medium bowl, whisk egg. Stir in ramen, butter, salt and pepper. Divide between prepared springforms or
ramekins, filling each about halfway and pressing the noodles down. Cover with plastic wrap and place a heavy
can or jar on top of the wrap to weigh down the noodles. Refrigerate for 30 minutes.
3. Lightly coat a skillet with non-stick spray and heat over medium‐high heat. Remove plastic wrap and invert
ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side or until golden brown
on both sides and hot in the center.

Beef Patties:

1. Mix together beef, onion, salt, pepper, basil, teriyaki sauce, and panko bread crumbs.
2. Divide into 2 equal patties.
3. Grill to desired doneness.
4. Assemble burgers with lettuce and desired condiments.
 - HOW TO MAKE USS Butterscotch from Stranger Things -

Waffle Cone Sails:

INGREDIENTS

 1 egg  1 teaspoon almond extract

 ¼ cup heavy cream  5 tablespoons unsalted butter, melted and
 1/3 cup sugar cooled slightly
 ¼ teaspoon fine sea salt  3/4 cup all-purpose flour
 1 teaspoon vanilla extract

INSTRUCTIONS

1. Add the egg and cream to a medium bowl and whisk to combine.
2. Pour in the sugar, salt, and both extracts and whisk for about a minute to combine well.
3. Whisk in the melted butter. Add the flour, whisking only until the lumps have disappeared and the batter is
smooth.
4. Make the cones in the waffle cone iron according to the directions for your iron.
5. Cut the waffle cones into sail shapes and skewer. Prop them up with a bowl so they dry in a curved shape.

Butterscotch Sauce:

INGREDIENTS

 Butterscotch Sauce  1 banana

 1/2 cup heavy cream  Pecans
 1/2 cup brown sugar  Sugar cookies
 1 teaspoon vanilla extract  Maraschino cherries
 1/4 teaspoon sea salt  Whipped cream
 Chocolate, strawberry, and vanilla ice cream

INSTRUCTIONS

1. In a medium saucepan combine the butter, cream and brown sugar over medium heat. Stir gently until the sugar
has dissolved. Allow to simmer undisturbed for 4-6 minutes.
 2. Remove from the heat and stir in the vanilla and the salt.
3. Transfer to an airtight container and keep in the fridge for up to 8 weeks.

ASSEMBLY

1. Assemble the USS Butterscotch with 1 scoop of each ice cream flavor between a halved banana.
2. Top with pecans, cookies, butterscotch sauce, whipped cream and cherries.
 - HOW TO MAKE Anai's Yakisoba from Aggretsuko -

INGREDIENTS:

 Yakisoba sauce:  2 tsp. chili powder  1 carrot julienned

 2 tbsp. soy sauce  1/2 tsp umami seasoning  cabbage (3 leaves)
 1 tbsp. sugar  6 hotdogs  3 tbsp. peanut oil
 1 tbsp. worcestershire  2 packages dry yakisoba
sauce noodles
 2 tbsp ketchup  1/4 cup sweet onion

INSTRUCTIONS:

1. To make the yakisoba sauce: combine all ingredients in a bowl and mix well. Cut hot dogs onto octopus shapes.
2. Cook soba noodles according to packet instructions, but a minute shorter for stir frying.
3. Heat 2 tablespoons of peanut oil in a wok until smoking hot. Add carrot and onion and stir fry for 30 seconds or
so. Add hot dogs and stir fry for another 30 secs. Add extra oil and noodles then pour over yakisoba sauce. Stir
fry the noodles for about a minute to allow them to soak up the sauce. Transfer to a serving bowl.
- HOW TO MAKE Ice Bear's Korean Jeon –

INGREDIENTS:

 Potato  Batter:
 Jumbo shrimp fresh o 1 1/4 cups flour
 Large yellow onion o 1/4 cup cornstarch
 Zucchini o 1 egg
 Sweet Potato o 1 1/3 cups ice cold water
o 1 tsp sea salt
o 6 cups canola oil for frying

INSTRUCTIONS:

1. Peel sweet potatoes and carrots. Cut them into thin french-fry sized match sticks. The potato and carrot sticks
should be cut roughly the same thickness because you want them to both cook evenly.
2. Clean and cut onions so that they are roughly similar in length to potato and carrots. Onions cook quicker so
they can be a little thicker.
3. Add all the vegetables into a large bowl and toss with hands. Heat oil: Heat about 6 cups of vegetable or canola
oil for deep frying on medium high heat until it reaches roughly 335 - 350 F. See my tips above on measuring
temp of oil without a thermometer.
4. Make batter - add all batter ingredients and mix until they are no big lumps. Do NOT overmix. If adding ice
cubes, DO NOT add them until you are all ready to start frying. You want to keep this batter cold so do not wait
too long before using it.

6. Fry the coated vegetables and shrimp. The oil temperature should be around 355 ℉.
5. Add vegetables to batter and mix to coat evenly.
- HOW TO MAKE Potato Leek Soup from RATATOUILLE –

INGREDIENTS:

 3 tbsp olive oil  1 cup heavy cream

 2 sprig of celery, chopped  1 tbsp salt
 2 leeks, cleaned and sliced  3 tsp black pepper, plus cracked pepper for
 3 large russet potatoes, peeled and chopped garnish
 4 cloves of garlic, peeled and halved  ½ tsp smoked paprika
 1 small white onion, chopped  1 sprig fresh thyme
 5 cups chicken stock  Chives, minced for garnish

INSTRUCTIONS:

1. Wash leeks very well eliminating all dirt and debris. Coarsely chop.
2. In a large soup pot, add olive oil, garlic, celery, onion and leeks.
3. Cook medium heat, stirring consistently until soft and translucent, about 20 minutes
4. Add potatoes, broth and fresh thyme, and bring to a boil. Cover and cook for 20 minutes or until potatoes are
soft. Remove from heat and fish out the sprig of thyme to discard.
5. Puree the soup with an immersion blender. Add heavy cream, salt, pepper, and smoked paprika and simmer
until thickened, about 10-15 minutes. Garnish with chives and cracked pepper.
 - HOW TO MAKE Creepy Gingerbread Men for Halloween! Magic the Gathering Recipe -

 GINGERBRUTE from Throne of Eldraine: o 1 tbsp cinnamon

o 8 tbsp unsalted butter o ½ tsp nutmeg
o ¾ cup brown sugar o ½ tsp allspice
o ⅔ cup molasses o ½ tsp cloves
o 1 large egg, room temp  ROYAL ICING:
o 1 tsp vanilla extract o 2 cups powdered sugar
o 3 cups all-purpose flour o 2 tbsp meringue powder
o ½ tsp baking soda o Water
o ½ tsp salt o Black food coloring
o 1 tbsp ground ginger o Mini chocolate chips

INSTRUCTIONS:

1. In a large bowl or the bowl of a stand mixer, cream butter until smooth. Add brown sugar and molasses and beat
until combined. Add egg and vanilla. Using a spatula, scrape the sides and bottom of the bowl to fully combine
the mixture.
2. In a separate large bowl, mix the rest of the dry ingredients together. (flour, salt, baking soda and all the spices)
On low, add the dry into the wet and mix until a dough begins to form. The dough will be sticky.
3. Divide dough into two. Form into discs and wrap in separate pieces of plastic wrap. Put in the fridge to chill for
at least 2 hours. Best to use chilled dough when cutting out your stencil so this step is very important.
4. Preheat oven to 350 degrees F. Print gingerbread stencil and cut it out. Line a cookie sheet with parchment.
5. Remove one of the discs from the fridge. Generously flour your work surface, making sure to flour the rolling pin
as well. Roll dough out to 1/4 to 1/2 inch thick. Place stencil on top and cut around it with a paring knife or xacto
blade. Repeat the process of cutting around the stencil as many times as possible with the rolled out dough. Peel
away the excess, roll back into a disc, wrap in plastic wrap and let chill while you repeat this process with the
disc chilling in the fridge. Repeat until all the dough is cut.
6. Place gingerbread men 2 inches apart to bake. Indent eyes with a spoon or pen and bake for 10-12 minutes.
7. While cookies are cooking, make royal icing. In a bowl of a stand mixer, combine 2 cups of powdered sugar, 2
tbsp of meringue powder and mix on low. Add 3 tbsp of warm water slowly on low. Increase the mixer to
medium and beat for 5 minutes to still peaks. Transfer icing to a smaller bowl. To thin out the royal icing to the
correct consistency, add water by the ¼ teaspoon and stir until the icing resembles shampoo. (7-9 second
 consistency) Add a little dab of black food coloring to make icing gray. If tint is too light, add a dab more. Put in a
piping bag or a bottle to pipe onto your cookies.
8. If your cookie is still warm, your chocolate chips can stick to them because of the residual heat. If they're cooled
down, wash a small bowl under hot water and dry it. Turn the bowl upside down so you can place your
chocolate chips on top, and the heat will melt the bottoms. Take those chocolate chips and place them on the
cookie and they'll stick!

Download Gingerbrute stencil here: https://www.dropbox.com/s/lwx7wpvun1a...

 - HOW TO MAKE Chokey Chicken from Rocko's Modern Life -

INGREDIENTS:

 BRINE: o ½ tsp chili powder

o 4 cups buttermilk o ½ tsp garlic powder
o 3 cloves of garlic, crushed o ¼ tsp onion powder
o ½ cup red rooster hot sauce o ¼ tsp cumin
o 2 tbsp sea salt o ¼ dried oregano
o 1 tbsp white pepper o 2 cups flour
o 8 chicken drumsticks o 2 eggs
 SPICY SEASONING BLEND: o ¼ cup of milk
o 1 tsp salt o 3 tbsp red rooster
o 1 tsp black pepper o Canola oil for frying
o 2 tsp cayenne o ½ cup of ranch dressing
o 1 tsp smoked paprika o Hot sauce (to taste)

INSTRUCTIONS:

1. In a gallon sized zipper bag, combine buttermilk, garlic, hot sauce and salt. Add the chicken drumsticks to the
bag and be sure that the chicken is completely submerged in the mixture. Refrigerate overnight or at least 3
hours.
2. Combine the spicy seasoning blend in a small bowl.
3. Remove the chicken from the brine, and place chicken on a parchment lined baking sheet. Sprinkle ⅓ of the
seasoning blend on the drumsticks, making sure they are fully sprinkled.
4. In a large bowl, combine the rest of the seasoning blend into the flour. Place the mixture into a new gallon
zipper bag. Add chicken and shake until all the drumsticks are coated. Remove chicken from bag and place back
on baking sheet.
5. Mix eggs, milk and 3 tbsp hot sauce in a bowl, and one by one dip each drumstick one by one, and put into flour
filled zipper bag one by one to fully coat each drumstick.
6. Add oil to a large stock pot and heat to around 350 degrees F. Add chicken and cook until golden brown. Place
chicken on a paper towel lined plate to absorb excess oils.
7. Mix up ranch dressing and hot sauce for a tangy dipping sauce!
 - HOW TO MAKE Jelly Bread from Pokemon –

INGREDIENTS:

 BREAD ROLLS o 1/2 cup warm milk

o 1 egg o 1/2 cup pineapple juice
o 1/4 cup honey o 1 tsp vanilla extract
o 2 1/2 cups flour  LEMON MARMALADE
o 1 tsp salt o 6 meyer lemons (4 cups chopped
o 1 Tbsp instant dry yeast lemons)
o 1/4 cup butter, salted o 4 cups granulated sugar
o 4 cups water

INSTRUCTIONS:

BREAD ROLLS

1. In a mixing bowl, add warm milk and yeast. Let the mixture stand for 5 minutes, or until the yeast has bloomed.
Add the pineapple juice, sugar, melted butter, salt and eggs. Stir until combined.
2. Slowly add the flour to the bowl, adding 1 cup at a time. Stir until all the ingredients are incorporated. Sprinkle
just enough of the remaining 1/2 cup of flour, still stirring, until the dough gathers in the center of the bowl.
3. Turn the dough over onto a floured board. Knead the dough until it is smooth and elastic, about 6-10 minutes.
Add more flour as needed to help with the stickiness while kneading.
4. Roll the dough into ball and place it in a bowl. Cover the bowl with plastic wrap and let rise for 1 and 1/2 hours
to 2 hours or until the size is doubled. Meanwhile, grease a large baking pan.
5. Gently deflate the dough and divide to 18-22 equal portions. Roll each portion into a smooth ball and place it in
the prepared baking pan. Cover them loosely with a clean kitchen towel. Let them rise again for 1 hour.
6. Preheat oven to 350 F. Brush the tops of the buns with butter and bake for 16-20 minutes, or until tops are
golden.

LEMON MARMALADE

1. Wash the lemons and slices the ends off of them. Cut them into segments and remove the membranes as much
as possible. Slice them into small triangles.
2. Place the lemon segments and water into a large pot and boil on high heat for about 30 minutes until the peels
are soft.
3. Add the sugar and cook until it becomes a jelly consistency, for about 15-20 more minutes.
4. Remove from heat and strain to remove the peels and chunks. Spread the jelly on top of the bread rolls and
sprinkle some pink pearl dust for the Pokemon magic!
 - HOW TO MAKE The Big Donut from Steven Universe -

INGREDIENTS:

 Donut o 1 tsp vanilla extract

o 1 cup + 1 tsp all purpose flour o 1 egg, beaten
o 1 tsp baking powder  Glaze
o ⅓ c. granulated sugar o 1 cups powdered sugar sifted
o 2 tbsp unsalted butter o 2 tbsp. Beet juice
o ¼ c whole milk, o 1 tsp. Lemon juice
o ¼ c warm plain yogurt o 1/4 tsp. Strawberry flavoring

INSTRUCTIONS:

1. Preheat oven to 350 degrees F and lightly grease a doughnut pan.

2. Sift the flours and baking powder together into a large bowl. Whisk in the sugar, nutmeg, and salt. Add the
butter and use your fingers or a fork to mix into the dry ingredients as you would in making a pastry crust, until
evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix.
3. 3. Use a piping bag or a spoon to fill the doughnut pan 3/4th of the way full. Bake until doughnuts are a light
golden brown and spring back when touched, about 15 minutes. Let cool slightly before glazing.
4. While doughnuts are baking, prepare the glaze. Add powdered sugar to a bowl and stir in beet juice, lemon juice
and strawberry flavoring. Stir until combined.
5. Dip donuts into glaze. Place on parchment lined tray. Add sprinkles.
 - HOW TO MAKE Double Dutch Cherry Muffins from Frankenweenie -

INGREDIENTS:

 Muffins:

o 1 cup sugar o 3/4 cup canned cherries, chopped

o 2 cups flour o 12 maraschino cherries for topping
o 2 eggs  Double Cream Frosting:
o 1 tsp baking soda  8 ounce package cream cheese
o ¾ cup butter, melted  1/2 cup butter softened
o ½ cup milk  1 1/2 cup sifted powdered sugar
 1 tsp. vanilla extract

INSTRUCTIONS

1. Cut the cherries into small pieces.

2. In a large bowl, add the flour, baking soda, and sugar and stir to combine the dry ingredients. Add the eggs, milk
and cherries. Mix well.
3. Pour the mixture into a muffin tray and bake for 30 minutes.
4. Make the frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Add the vanilla
extract, and gradually stir in the powdered sugar.
5. Wait until cooled, and decorate each muffin with double cream frosting and a cherry on top.
 - HOW TO MAKE Deckard's Curry from Bee and PuppyCat -

INGREDIENTS

 Curry: o 1 tsp. Fresh grated ginger

o 1/2 lb. beef chuck cut into small pieces o 1 red chili, minced
o Salt and pepper, to taste o 1 ~16 oz. can diced tomatoes
o 1 tbsp. Vegetable oil o 1 cup beef broth
o 1 tbsp. butter o 1 large Yukon gold potato, peeled and
o 1 small yellow onion, chopped chopped
o 3 carrots, chopped  Puppycat in a blanket:
o 3-4 garlic cloves o 2 Eggs
o 1/2 tsp. cinnamon, o 2 tbsp. Milk
o 1/2 tsp. turmeric o 1 cup jasmine rice
o 1/2 tsp. cumin o Ketchup
o 1/2 tsp. coriander o 1/2 cup Beet juice
o 1/2 tsp. ground cloves o 1/2 cup water
o 1/2 tsp. cardamom o 1/2 cup Vinegar
o 1 tsp. cayenne powder o 2 tbsp. sugar
o 1/2 tsp. thyme o 1 tsp. Pepper
o 1/2 tsp. fennel o Large carrot sliced
o 2 bay leaves o Sour plum, canned

INSTRUCTIONS

1. Thinly slice the large carrot and add the medallians to a small mason jar. Place beet juice, vinegar, and sugar into a pot
and heat to boiling. Take off the heat and add to the carrot jar. Seal the jar and wait at least 1 hour before eating,
overnight is best for a stronger pickled flavor.

2 Heat the vegetable oil in a large pan over medium high heat. Season the meat generously with salt and pepper.

3. Cook the meat in a single layer for 3-4 minutes on each side or until golden brown. Transfer to a plate.
4. Using the same pan, reduce the heat to medium, and add the butter, chopped onion and carrots. Cook for about 3
minutes and then add the garlic, ginger, curry spices, and minced red chili. Stir and allow the spices to mingle with the
vegetables for 6-8 minutes.

5. Add the beef broth, diced tomatoes, and potatoes. Return the meat to the pot. Reduce to a simmer, cover, and let
cook for at least 30 minutes.

6. Cook the rice in a rice cooker or stove pot.

7. Make an omelet. Lay the rice inside and mold it into a puppycat shape. Wrap the omelet around the rice. Add the
carrot collar and ketchup face.
 - THREE EASY Korean Banchan Appetizers –

Beuseus Namul

INGREDIENTS:

 1 package Premium Mushroom Hotpot by  1/4 teaspoon honey

KGMP  1-2 tablespoons oil
 1 teaspoon sesame oil  1-2 cloves of garlic, minced
 1 tsp soy sauce  Toasted sesame seeds-- 1 teaspoon

INSTRUCTIONS:

1. Heat the oil in a wok or skillet over high heat. Add the mushrooms and stir fry until they begin to brown. Add the
garlic and stir fry another 1-2 minutes.
2. While the mushrooms are cooking/heating, mix the soy sauce, sesame oil, and honey together in a small bowl.
Set aside.
3. Remove the mushrooms from heat and stir in the sauce. Move to a serving bowl and sprinkle with sesame
seeds. Serve at room temperature.

Mushroom Pancakes

Ingredients:

 1 package Premium Mushroom Hotpot by  1 ¼ cups cold water

KGMP either spicy or soy  1-2 tbsp. vegetable oil
 2 garlic cloves, minced  Dipping Sauce:
 2 Tbsp. chives/green onions, chopped o soy sauce to taste
 1 ⅓ cups all-purpose flour o rice Vinegar to taste
 ½ cup Corn Starch o 1 green onion chopped
 1 tsp Baking Powder

INSTRUCTIONS:
 1. Heat mushrooms by stove or microwave if you’re in a hurry according to the instructions on the package.
2. Cut larger mushrooms down into 2-3 pieces.
3. Chop the chives into 2-inch lengths and mince the garlic.
4. In a large bowl, combine the flour, Corn Starch, Baking Powder and cold water. Whisk together, then add the
mushrooms, chives, and garlic. If the batter looks too thick (it should be slightly thinner than buttermilk pancake
batter), add a little water. If it's too thin, add some all-purpose flour
5. In a pan or griddle over medium heat, fry the pancakes in 1-2 tbsp. vegetable oil, about 3-4 minutes on each
side, or until golden brown. [5-inch diameter or larger, non-stick griddle]
6. Make the dipping sauce by combining soy sauce, vinegar and green onions in a small bowl.
7. Cut the pancakes into wedges with kitchen scissors or a knife to make them easier to share.

Korean breakfast kimchi + mushrooms or Jap chae

 1 package Premium Mushroom Hotpot by  2 scallions

KGMP  2 teaspoons roasted sesame seeds
 6 ounces Korean potato starch noodles  Sauce
(dangmyeon, 당면) o ¼ cup soy sauce
 1 small sweet onion o 3 tablespoons sugar
 6 ounces 170 grams fresh spinach o 2 tablespoons sesame oil
 vegetable oil for stir frying o 2 cloves garlic, minced
 salt and pepper to taste

INSTRUCTIONS:

1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
2. Thinly slice the onion. Cut the scallions into similar lengths.
3. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes).
Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2
tablespoons of the prepared sauce in a large bowl.
4. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit
sticky (about 4 minutes). Transfer back to the bowl.
5. Add 1-2 tablespoons of oil to the pan, and stir fry the onion for 2-3 minutes over medium high heat.
6. Add the mushrooms and stir fry for another 2 - 3 minutes until the onion is translucent and the mushrooms
begin to brown. When the onion is almost done, stir-in the spinach and cook briefly.
7. Transfer to the bowl with the noodles.
8. Add vegetables including the scallions and the remaining sauce to the bowl with all other prepared ingredients.
Toss well by hand and top with sesame seeds
 - Hey Arnold! How to make Thanksgiving GRANDMA'S Stuffed Peppers! –

Ingredients:

 1/2 lb. ground turkey  1 cup brown rice

 4 green bell peppers  2 garlic cloves, minced
 1/3 sweet onion, chopped  15 ounce can tomato sauce
 1/3 cup dried cranberries  Salt & pepper to taste
 3/4 cup chopped yams, small cubes

Directions:

1. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water.
Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. We didn’t show this step in the
video but the peppers will be cooked more thoroughly if you do this. Drain, rinse with cool water and set aside
on paper towels.
2. In a skillet, heat the ground turkey, onion and yams, and cook until no pink remains. Drain.
3. Add the salt, pepper, rice, cranberries, garlic and half of the tomato sauce.
4. Stir well and spoon into the peppers.
5. Top with the other half of the tomato sauce.
6. Bake in an ungreased dish with a little water at 350 degrees for about 30 minutes. Serve warm.
 - HOW TO MAKE Karaage Wrap from Food Wars! | Shokugeki no Soma -

INGREDIENTS

 Marinade: o 3/4 cup flour (low protein such as

o 2 Tbsp. soy sauce cake/pastry flour)
o 2 Tbsp. Honey o 3/4 cup Rice Flour
o 1 Tbsp. sake o 1 cup Water
o 1/2 tsp salt o 3/4 cup coconut milk
o 1/4 tsp pepper o 1/2 tsp. Turmeric
o 1/4 tsp cayenne pepper o 4 tsp. Sesame oil
o 1/4 of an apple o Lettuce
o 1/4 of an onion o Perilla
o 2 Tbsp. Fresh ginger, finely grated o Flat-Leaf Parsley or cilantro
o 3 garlic cloves, minced o Black Pepper
o 1 lb. Chicken thigh meat  CHILI SAUCE
o 1/2 cup of potato starch Frying Oil Bánh o 3 Tablespoons Hot Sauce
Xèo wrap o 2 Tbsp. Chili sauce
o 1 Tablespoon Lemon Juice

INSTRUCTIONS

1. Cut chicken thighs into small cubes.

2. Cut onion and apple small chunks, put into a food processor with the other marinade ingredients, and puree. Put
the marinade into a plastic bag and add the chicken. Place into the refrigerator and let marinate overnight.
3. Heat frying oil to 350°F. Place chicken and marinade into a bowl and add the potato starch. Lightly toss until
somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of
potato starch will give the chicken its signature unique texture.
4. Deep-fry for 5 minutes, or until golden brown. While frying, use a skimmer to scoop the meat out of the oil
briefly one or two times to air (this give it the effect of being "twice-fried")
5. Make the Banh Xeo batter by putting the flour, rice flour, and turmeric into the bowl of a stand mixer and mix to
combine. Slowly add coconut milk, water and beat into a batter.
6. Heat cooking oil in a frying pan then add 1/4 of the batter. Quickly spread it thinly across the pan and cook on
low heat. Once the edges start turning up add one teaspoon of sesame oil all the way around the edges and
cook until crispy. Quickly flip with a spatula, briefly cook the other side, and then move to a plate. Repeat with
the remaining three portions of the batter.
7. Place the parsely, perilla leaves and lettuce leaves onto the wrap and add the fried chicken. Quickly mix together
the chili sauce and pour over the chicken, and top with black pepper.
 - We made the HARDEST Food Wars Recipe - RAINBOW TERRINE! -

INGREDIENTS:

 Spices: o 1/2 cup ground chicken

o Allspice o 2/3 cup shiitake mushrooms
o Salt  Tomato Layer:
o Pepper o 12 cherry tomatoes
 Combining Sauce: o 1/2 can tomato paste
o 12 eggs  Potato Layer:
o 1 pint heavy cream o 2 potatoes, boiled and mashed
 Carrot Layer: o 1 tbsp butter
o 3 carrots, minced  Herb Sauce:
o 1 tbsp butter o 2 tbsp. perilla
o 1/2 cup ground chicken o 1/4 cup walnuts
 Spinach Layer: o 2 tbsp pine nuts
o 2 cups spinach o 1 tbsp parsley
o Canned tuna o 2 tsp basil
o 1 tbsp butter o 2 tsp chopped fresh dill
 Zucchini Layer: o 2 tbsp olive oil
o 1 Zucchini o Salt and pepper
o 1/2 cup ground beef  Ponzu sauce:
o 1 tbsp butter o 3 grams unflavored gelatin powder
 Pumpkin Layer (Eggplant in our case): o 2 tablespoons warm water
o 1 Eggplant (can be directly substituted o 1 tbsp sudachi juice or 1 tbsp lime juice
with pumpkin) o 2 tbsp soy sauce
o 1 tbsp butter o 1 tbsp mirin
 Mushroom Layer: o 2 tbsp chicken broth

INSTRUCTIONS

1. Before beginning recipe, create a large batch of "combining sauce". The ratio for the sauce is 1 tbsp to 1 egg.
Beat thoroughly in a bowl and set aside.
2. Prepare all of your ingredients prior to cooking. Cook ground chicken and mince / food process / blend. Do the
same for carrots, zucchini, eggplant/pumpkin, shiitake mushrooms. Prepare other ingredients. Boil a pot of
water and blanch spinach for 30-40 seconds before removing and rinsing in cold water. Boil potatoes until soft
and mash. Cut tomatoes in half and place on a pan, seasoning with salt and pepper, baking at 225 degrees F for
2 and 1/2 hours.
3. Cook each layer one at a time on a stove top on medium high heat. If you have more than one pan to cook with,
you can do multiple at a time, depending on skill level. Start each layer with a tablespoon of butter to prepare
the pot.
4. For the carrot layer, cook minced carrots on medium-high heat until softened. Add in ground chicken, mix
together. Add 1/7th of your combining sauce and continue stirring until fully combined. Remove from heat and
set aside in a container.
5. For the spinach layer, take your blanched spinach and finely mince. Combine immediately with tuna on a stove
at medium high heat until ingredients have melted together. Add combining sauce and continue stirring until
fully combined. Remove from heat and set aside in a container.
6. For the zucchini layer, food process or mince your zucchini. Cook your ground beef until browned and add
zucchini. Continue mixing together and cooking. Add combining sauce and continue stirring until fully combined.
Add a few dashes of all spice. Remove from heat and set aside in a container.
7. For the pumpkin layer, cut eggplant (or pumpkin) into tiny sections and add to pan with butter. Cook until fully
softened. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a
container.
8. For the mushroom layer, thinly mince your mushrooms in a blender or food processor. Cook chicken on the pan
until fully cooked. Remove and continue to mince in a blender or food processor. Add chicken and mushrooms
together with butter. Add any amount of all spice you'd like. Stir and mix until combined. Add combining sauce
and continue stirring until fully combined. Remove from heat and set aside in a container.
9. For the tomato layer, pour in half a can of tomato paste, add in sundried tomatoes, stir, then add combining
sauce and continue stirring until fully combined. Remove from heat and set aside in a container. Add an
additional egg if the sauce needs extra thickening.
10. For the potato layer, take peeled soft potatoes and roughly mash. Add to pan with butter and use salt, pepper,
and allspice to season. Add combining sauce and continue stirring until fully combined. Remove from heat and
set aside in a container.
11. Assemble your terrine in a pate container. Take care to layer it evenly with a spoon or spatula, and not pressing
too hard from layer to layer, otherwise it will smash and mush into other layers. Once you've placed each layer,
bake in an oven at 265 degrees F. Place pate container in a larger baking pan and fill with water so it reaches the
halfway mark on the pate.
12. While that is baking, create the two sauces. For the herb sauce, put perilla, walnuts, pine nuts, parsley, basil,
chopped dill, and olive oil in a food processor and blend until more liquid.
13. For the ponzu sauce, combine gelatin powder, warm water, sudachi juice, soy sauce, mirin, and chicken broth.
Mix thoroughly and place aside to chill.
14. When the terrine finishes baking, remove and let cool. Place in refrigerator to chill. Once chilled, remove the
terrine and cut off a slice from either end. Plate with your two sauces in a circular swirl around as well as some
garnish.
 - How to make the LEGENDARY HERO from Undertale! -

INGREDIENTS:

 BREAD:  Sandwich:
o 1 cup warm milk o Pepperoni
o 1 tablespoon instant dry yeast o Genoa
o 2 tablespoons sugar o Salami
o 1 teaspoon salt o Provolone cheese, pre-sliced
o 3 tablespoons butter softened o 3 Tomatoes
o 1 large egg o Lettuce
o 3-4 cups all purpose flour o Black olives, sliced (canned)
o Pepperoncinis, sliced

Instructions:

1. In a large stand mixer, combine milk, yeast, sugar, salt, butter egg and 3 cups flour. Knead on low until a smooth
dough ball forms. Add more flour ¼ cup at a time to achieve desired texture. Your dough should be tacky but not
sticky.
2. Transfer dough to a lightly greased mixing bowl, cover with a towel, and let rise until double in size - about 1
hour.
3. Roll dough into ¼ inch thick. Cut dough with sword mold.
4. Place sword dough on a baking sheet lined with parchment paper. Let rise for about 30 minutes or until desired
height.
5. Preheat oven to 375. Bake rolls until lightly browned, about 12-15 minutes.
6. Assemble sandwich.
 - We Made Kevin's 10-Scoop Sundae from HOME ALONE 2! -

INGREDIENTS:

 Salted Caramel Sauce: o 1/2 cup milk

o 1 cup granulated sugar o 1/2 tsp corn starch
o 6 Tablespoons salted butter, chopped o 1 tbsp water
o 3/4 cup heavy cream o 1/2 tsp vanilla extract
o 1 tbsp sea salt o 1 tbsp butter
 Berry Chocolate Sauce:  Ice Cream:
o 1 cup frozen raspberries o Whatever you want! Neopolitan, just
o 2 tbsp cocoa powder vanilla, all chocolate, go nuts :)
o 3 tbsp sugar

INSTRUCTIONS:

Salted Caramel:

1. In a medium saucepan over medium-low heat, add granulated sugar, stirring constantly until the sugar clumps
up and melts into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter. Be mindful as the caramel with bubble up very
quickly. combine until butter is completely melted. Stir the butter into the caramel until it is completely melted,
about 2 minutes, stirring continously.
3. Slowly pour into heavy cream while stirring consistently. Allow the mixture to boil for 1 minute. It will rise in the
pan as it boils. Remove from heat and stir in the salt. Allow to slightly cool down before using. Keep warm in pot
on stove over until using. Caramel thickens as it cools.

Berry Chocolate Sauce:

1. Place the berries in a saucepan and cook over high-medium heat for about 4 minutes, mashing up with the back
of a large spoon and stirring consistently.
2. Transfer the mixture into a fine-mesh strainer, pressing the berries into the sides of the strainer with a spatula,
leaving behind just the berry syrup.
3. combine water and cornstarch and mix until dissolved creating a slurry.
4. Place the berry sauce back in the saucepan, add the sugar, cocoa, corn starch slurry and vanilla extract, bring to
boil and simmer for 2 minutes stirring with a whisk consistently. Gradually add the milk, whisking the whole
time, bring to boil, then simmer for a few more minutes. Add the butter, stir and remove from the heat. Keep on
stove until ready to use. (best served hot, if need be, warm back up on stove over low heat with a dash of milk.)
 - ROAR! How to make JELLY TARTS from The Dragon Prince! -

INGREDIENTS

 2 Pears  1/4 tsp ginger

 4 fuyu persimmons  1/4 tsp cinnamon
 2 anjou pears  Tart Crust
 ¼ cup brown sugar o 2 ½ cups all-purpose flour
 ½ cup granulated sugar o 1 cup unsalted butter
 1 orange (juiced and zested) o ¼ cup ice water
 2 tbsp water o 2 tbsp sugar
 1 tbsp cornstarch o 2 large egg yolks
 1/4 tsp nutmeg

INSTRUCTIONS

1. Cut and core pear and persimmons. Peel and cut into small chunks. Throw both of the cut fruit into a food
processor to puree. Transfer into a medium saucepan over medium-high heat, add both sugars and stirring
frequently.
2. In a small bowl, mix together water, cornstarch and spices until dissolved. Add to the puree, along with the
orange juice and half the zest and reduce the temp to low.
3. Cook on low for about 15 minutes until mixture has slightly thickened. Remove from heat to cool down to room
temp.
4. Pre-heat the oven to 375ºF.
5. In the bowl of a food processor, combine flour, butter and sugar. Pulse until the mixture resembles sand, about
10-15 seconds.
6. Add egg yolks, remainder of orange zest, and pour in cold water bit by bit, processing and pulsing until the
mixture forms a dough. Free free to add additional water by the teaspoon if dough is too crumbly.
7. Mound the dough together & wrap in a large sheet of plastic wrap, flattening into discs about ½-inch thick. Chill
in the fridge for about 30 minutes-1 hour.
8. Line a large baking tray with parchment paper. Remove the dough from the fridge & roll to about ⅛-inch
thickness. Using a 4.5-inch diameter circle cookie cutter, cut out about 6 discs from the dough and set on the
tray.
9. To build the tarts, spoon about 1 tbsp. of the pear-persimmon jelly into the center of each dough circle & spread
to within ½-inch of the edges. Fold 3 sides towards the center to create a triangle, leaving a triangle opening in
the center. Pinch the corners to seal in place.
10. Brush the tarts with the beaten egg & sprinkle with sugar. Bake for about 20-25 minutes or until golden brown.
Remove and set on a cooling rack.
 - Benson's HOT WING CHILI burned my mouth off! Regular Show | Feast of Fiction -

RECIPE:

 Hot Wings: o 4 garlic cloves

o 1/2 cup flour o 2 tsp. Cumin
o 1/2 teaspoon cayenne powder o 1 tbsp. Chili powder
o 1/2 salt o 1 tbsp. Cayenne pepper
o 1/2 teaspoon pepper o 2 cups chicken broth
o 1 lb boneless chicken wings o 1 tbsp. Brown sugar
 Sauce: o 4 1/2 ounce can Petite Diced Tomatoes
o 4 tbsp butter, melted o 1 (15 ounce) can kidney beans
o 1/2 cup hot sauce o 2 bay leaves
o 2 tsp brown sugar  Toppings:
 Chili: o Shredded cheese
o 1 tbsp. Olive oil o Sour cream
o 1 sweet onion, diced o Cilantro
o 3 celery stocks, diced

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.

2. Mix together the flour and seasonings.
3. Pat the chicken wings dry and then place into the flour mixture.
4. Arrange the wings onto a baking sheet with a wire rack.
5. Lightly spray the wings with oil and bake for 40-50 minutes, they're done when they read 165 degrees F
internally and nice and crispy.
6. In a large pot over medium heat, add the olive oil, onion, celery, green peppers, garlic, and spices. Cook for
about 5 minutes to allow the spices to infuse the vegetables.
7. Add the chicken broth, tomatoes, and kidney beans and simmer for 30-40 minutes.
8. Make the sauce while the wings are almost done, just melt the butter and hot wing sauce in a small saucepan
together.
9. Once the wings are done mix them in a large bowl with the sauce.
10. Bake the wings in the oven after coating with sauce for another 5-10 minutes.
11. Remove the wings from the oven and coat once more in the hot sauce.
12. Add the chicken wings to the chili and serve with shredded cheese, sour cream and cilantro.
- SAPPHIRE CUPCAKE from My Little Pony! –
INGREDIENTS: Candy sapphires: 1 cup of sugar 1/3 cup of light corn syrup 1/3 cup of water Blue hard
candy coloring Raspberry/blueberry Flavoring Silicone mold Blue shimmer/lustre dust Blueberry
buttercream frosting: 1 cup unsalted butter (chilled and cubed) 3 cups confectioner’s sugar 3 tbsp
heavy whipping cream ½ tsp blueberry emulsion flavoring White cupcake box mix, typically needs:
Eggs Vegetable oil Cupcake liners (white or tan colored) INSTRUCTIONS: 1. In a large deep sauce pan
combine water, sugar, corn syrup, and food coloring. Mix over medium high heat until sugar starts to
dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the
bottom of pan for an accurate temperature. 2. Continue to boil until sugar mixture reaches 300
degrees (hard crack stage) about 20 minutes. Watch closely, if mixture starts to boil to close to the
edge of pan remove from heat, and stir until bubbles subside. Then return to medium high heat. It's
better to slightly be over 300°F than under for candy to set properly. 3. Once mixture reaches 300
degrees remove from heat and stir in the flavoring, working quickly. 4. Pour immediately into molds.
Allow to cool for 1 hour. 5. Bake cupcakes according to the package. 6. Begin making the frosting. 7.
OPTIONAL: place about 1 1/2 cups worth of the blueberries in a small food processor or blender and
puree until smooth, stop to scrape the sides as needed. This should only take a minute or two. 7. Beat
butter in the bowl of a stand mixer until creamy. 8. Turn mixer to low and add confectioner’s sugar
until combined. 9. Add heavy cream, blueberry emulsion and a couple drops of blue food coloring to
desired shade. Beat until frosting is smooth and blue. 10. If adding optional pureed blueberries,
continue adding confectioner's sugar and mixing until the frosting is thick and holds its shape. 11. Fill
a piping bag, cut off the tip and frost cupcakes in a circular motion working inwards. Take your candy
gems and place all around the cupcake top to finish the look.
- Baby Yoda BONE BROTH (Chinese style) –
RECIPE: INGREDIENTS: 1/2 whole chicken, raw 1/2 pound pork bone 1/4 pound pork meat Date
(optional) 1 carrot 1 ear of corn Ginger root 1 large section of lotus root Chicken Bouillon Powder
(optional) Salt Cut your pork bone, pork meat, and chicken into equal sized parts. Each piece should
be smaller than a clenched fist. In a large pot, blanch the meat and bones and date by placing it in
water, bringing to a boil, and cooking until the meat has fully turned color. Skim the scum off the top,
remove the meat, and bring to a sink. Wash off the remaining pieces of meat with cold water, and
place back into the pot (you can also use a new pot of water if you'd like). Prepare your vegetables by
peeling the skin off of them and cutting into equal sized chunks. Place your vegetables in with the
meat, letting the water entirely cover the ingredients, bring to a boil, then reduce to a simmer for 3+
hours. Add chicken bouillon powder (optional) and salt and mix thoroughly. Skim the remaining scum
and oil off the top again, or you can also refrigerate it over night so it all coagulates to the top.
Reheat on stove if left in refrigerator, or serve hot out of the pot!
HOW TO MAKE Royal Tarts from Adventure Time
INGREDIENTS: Tart Crust Recipe or refrigerated pie crust Strawberry Glaze: 2 ½ cups fresh
strawberries, plus 3 whole strawberries 1 cup sugar 2 ½ tbsp cornstarch 2 tbsp corn syrup ¾ cup of
water 2 tbsp strawberry gelatin INSTRUCTIONS 1. Prepare Tart Crust Recipe (COOKBOOK ONLY) or
prepare a ready-made pie crust from the grocery store and skip to step 2. After tart dough has
cooled,. divide dough into 10-12 balls. On a floured surface, roll each ball out into a flat disk a little
larger than the mini tart pan. 2. Shape carefully into each tart pan, using a paring knife to cut around
the top of the pan to even it out if necessary. Place all 6 on a baking sheet and dock each mini tart
with a fork. Put back into the freezer for 20 minutes before baking. 3. Preheat oven to 350 degrees F
and bake for 20 minutes until golden brown. Rotate tarts halfway through baking in the oven to get a
more even bake. Let cool completely. 4. Prepare the glaze by pureeing fresh strawberries in a food
processor or blender. In a saucepan over low heat, combine sugar, water, corn syrup and cornstarch.
5. Add pureed strawberries and cook to boil, stirring consistently until thickened. 6. Remove from
heat and stir in strawberry gelatin. 7. Push strawberry glaze through a sieve to remove seeds and
residual lumps of gelatin or cornstarch. 8. Pour into prepared mini tarts and put in refrigerator to cool
for at least 2 hours. 9. Cut a strawberry in half, and place in the middle before serving.
HOW TO MAKE Mac n' Cheese Bites from THE LOUD HOUSE!
INGREDIENTS 1 1/2 cups of elbow macaroni 1/4 cup butter 1 Tbsp. flour 1/2 tsp. salt 1 cup whole milk
1 cup sharp white cheddar, shredded 1/2 cup Gruyere shredded 1/4 cup all-purpose flour 2 large eggs
beaten 3/4 cup panko bread crumbs velveeta cheese for injecting INSTRUCTIONS 1. Cook the
macaroni noodles for slightly less than according to package directions and drain. 2. Melt butter into
a medium saucepan over low heat. Stir in flour and salt. Turn heat up to medium-low, stirring
constantly, until mixture is bubbly. 3. Slowly whisk in milk into the flour mixture, whisking constantly,
until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute. 4. Stir in the
shredded cheeses. Continue to cook, while stirring, until cheese is melted. 5. Remove from heat and
fold the pasta into the cheese sauce. 6. Coat a large silicone ice cube tray with non-stick cooking oil
and add the mac and cheese. Let cool for 30 mins, then chill in the fridge for at least 30 mins. 7.
Place flour, eggs, and bread crumbs in 3 separate shallow bowls. Dredge each macaroni and cheese
bite: coat bite lightly with flour, dip in eggs, then coat with bread crumbs. 8. Heat oil in 12-inch skillet
over medium-high heat. Cook about half of the bites at one time, frying bites for 1-1 1/2 minutes per
side. Drain bites on paper towels and inject with velveeta. Serve immediately.
HOW TO MAKE Sausage Curry from Pokemon Sword and
Shield
INGREDIENTS White rice 6 Japanese spicy sausage 3 garlic cloves 1 tbsp. Vegetable oil 2 tbsp. butter
1 medium yellow onion, chopped 3 carrots, chopped 1 gala apple, chopped 4 garlic cloves 1/2 tsp.
cinnamon 1/2 tsp. turmeric 1/2 tsp. cumin 1/2 tsp. coriander 1/2 tsp. ground cloves 1/2 tsp.
cardamom 1/2 tsp. cayenne powder 1/2 tsp. fennel 2 bay leaves 1 tsp. Fresh grated ginger 1/4 cup
raspberries 1/4 cup raisins 16 oz. can diced tomatoes 1/2 cup coconut milk 1/2 cup apple juice Salt
and pepper, to taste INSTRUCTIONS 1. Heat the vegetable oil in a large pan over medium high heat.
Cook the sausage for 3-4 minutes on each side or until golden brown. Transfer to a plate. 2. Using the
same pan, reduce the heat to medium, and add the butter, chopped onion, apples, and carrots. Cook
for about 3 minutes and then add the garlic, ginger, and curry spices. Stir and allow the spices to
mingle with the produce for 6-8 minutes. 3. Add the diced tomatoes, apple juice, raspberries, and
raisins. Reduce to a simmer, cover, and let cook for at least 1 hour. 4. Cook the rice in a rice cooker or
stove pot. 5. Stir the coconut milk into the curry. Add salt and pepper to taste. Plate the rice and
curry and add the sausages on top.
Resident Evil's JILL SANDWICH in real life! | Resident Evil 3
Remake
RECIPE: Dutch Crunch Bread - ingredients below Chimichurri Sauce - ingredients below Sliced turkey
meat Blue food coloring Spicy pepper jack cheese 1 tbsp. sriracha (or whatever hot sauce you desire)
2 tbsp. mayo Lettuce, tomato, banana peppers, other sandwich fixings as desired DUTCH CRUNCH
BREAD: 1 cup whole milk 1/4 cup water 2 tsp. granulated sugar 1 tablespoon active dry yeast 3 cups
all-purpose flour 2 tablespoons butter 1/2 teaspoon salt Cooking spray or oil Bread Topping: 3/4 cup
white rice flour 1 tablespoon granulated sugar 1 tablespoon vegetable oil 2 teaspoons active dry
yeast 1/2 to 3/4 cup warm water (about 100°F) CHIMICHURRI: 1/2 cup parsley (packed) 2-3 cloves
garlic 1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano) 1/4 teaspoon crushed red
pepper 1 tbsp lime juice 1/3 cup olive oil salt and pepper to taste INSTRUCTIONS: Dutch Crunch
Bread: 1. Place the milk and water in a small microwave-safe bowl or measuring cup and heat in the
microwave on high for 1 minute. Set aside to cool slightly, until between 100 and 105°F. 2. Place the
warmed milk and water mixture in the bowl of a stand mixer fitted with the dough hook. Add the
sugar and yeast and set aside until the yeast is bubbly, about 5 minutes. 3. Add the flour, vegetable
oil, and salt. Mix on low speed until a shaggy dough forms. 4. Increase the speed to medium-high and
continue mixing until a smooth, elastic dough ball comes together, about 8 minutes. 5. Remove the
dough from the bowl and gently knead it a few times by folding the dough over on itself and then
punching it down. Shape the dough into a tight ball. 6. Lightly coat the stand mixer bowl with cooking
spray or oil. Return the dough to the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in
a warm place until the dough is doubled in size and gently rises back when poked, 1 to 1 1/2 hours. 7.
Line 2 baking sheets with parchment paper. Turn the risen dough out onto a clean work surface. Use
a sharp knife to cut the dough into 6 (about 5-ounce) equal pieces. Working with one piece of dough
at a time, shape the dough into tight rounds. Place the shaped roll on a baking sheet. 8. Repeat
shaping the rolls and space them evenly apart on the baking sheets, 3 rolls per sheet. 9. Cover the
rolls loosely with plastic wrap and let rise for 30 minutes more. 10. Meanwhile, heat the oven and
make the topping mixture. 11. Arrange 2 racks to divide the oven into thirds and heat the oven to
425°F. Make the Dutch crunch topping. 12. Place the rice flour, sugar, oil, yeast, and 1/2 cup of the
water in a small bowl and whisk until smooth. The mixture should be thick, but drippy — about the
consistency of glue. Whisk in more water 1 tablespoon at a time if the mixture is too thick. Cover and
set in a warm place to rise until the rolls are risen. 11. Spoon 1 tablespoon of the Dutch crunch
topping over each roll, and then use a brush or the back of the spoon to spread the topping into a
thick, even layer across the tops and slightly over the sides. You won't use all of the rice topping — a
thin, even layer is better for cracking than a thick one. If any topping drips down the sides and pools
around the bottom of the rolls, use a paper towel to wipe the excess away. 12. Bake for 12 minutes,
then rotate the baking sheets from front to back and between racks. Bake until the tops of the rolls
are cracked and golden-brown, 10 to 13 minutes more. 13. Transfer the rolls to a wire rack and cool
completely. Slice and fill with your favorite sandwich ingredients. Chimichurri: 1. Wash the parsley
and trim the stems, remove any thick stems. 2. Crush 2 cloves of garlic. 3. Chop up oregano, until you
have 1/4 cup. 4. Add parsley, 2-4 cloves garlic, oregano, and crushed red pepper to a food processor
or blender. 5. Add about 1/2 teaspoon kosher salt, and a few grinds of black pepper. 6. Add the lime
juice and olive oil. 7. Use the pulse button on your machine to pulse the mixture in 1 second intervals
until mixed but not pulverized. 8. Store in the refrigerator in a tightly closed jar / container for up to
10 days or freeze for later use. Turkey: Add blue food coloring into a bowl filled 3/4 of the way with
water until you reach the desired shade of blue, submerge the turkey meat and make surely it's
evenly coated. Let it soak for 5-10 minutes, and when ready, remove and lay on a paper towel to dry.
Spicy Mayo: Mix your sriracha sauce (or any hot sauce you desire) and mayonnaise together. Set
aside. Assemble your sandwich by cutting the dutch crunch bread in half, spreading spicy mayo on
the bottom, then followed by your turkey meat, lettuce, tomatoes, banana peppers, and any other
sandwich ingredients you like. Spread your chimichurri sauce on the top bun and place it on top.
Optional: Press the whole thing in a panini press to get that full CRUNCH!
How to make FIRE SALT DONUT from Steven Universe |
Series Finale!
INGREDIENTS: 1 cup + 1 tsp all purpose flour 1 tsp baking powder ⅓ c. granulated sugar ½ tsp
nutmeg ½ tsp ghost pepper salt 2 tbsp unsalted butter ¼ c whole milk, warm ¼ c plain yogurt 1 tsp
vanilla extract 1 egg, beaten for the glaze: ¼ cup unsalted butter 2 tbsp whole milk 1 tsp vanilla
extract 2 ounces + 2 tbsp white chocolate chips 1 cups powdered sugar, sifted 1 tsp Crystal Hot
sauce (or any vinegar based hot sauce) pinch of cayenne pinch of cinnamon pinch of red food
coloring Ghost pepper sea salt Strawberry pop rocks INSTRUCTIONS: Preheat oven to 350 degrees F
and lightly grease a doughnut pan. Sift the flours and baking powder together into a large bowl.
Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers or a fork to mix into the dry
ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt,
vanilla, and egg and stir until just combined. Do not overmix. Use a piping bag or a spoon to fill the
doughnut pan 3/4th of the way full. Bake until doughnuts are a light golden brown and spring back
when touched, about 10 minutes. Let cool slightly before glazing. While doughnuts are baking,
prepare the glaze. In a medium saucepan, combine butter, milk, corn syrup and vanilla and cook on
low until butter is melted. Add the white chocolate, continuously stirring until melted. Sprinkle 2 tbsp
more of chocolate and stir until melted. Turn off the heat and add powdered sugar and stir until
combined and smooth. Mix in hot sauce, cayenne, cinnamon and food coloring. Dip donuts into glaze.
Place on parchment lined tray. Sprinkle with ghost pepper sea salt (to taste) and pop rocks before the
glaze sets.
Make CHER's Perfect Cookie from Clueless!
Recipe: Candied Turkey Bacon 1/4 cup brown sugar 1/2 cup maple syrup 8 slices turkey bacon For the
cookies 1/2 pound (2 sticks) unsalted butter 1/2 cup brown sugar 2/3 cup granulated sugar XX cream
1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon
baking powder 11/2 teaspoons salt 2 cups crushed Special K cereal 2/3 cup crushed Peanut Butter
M&M’s 1/2 cup popped and crushed popcorn Instructions 1 Preheat the oven to 350°F. Line a baking
sheet with parchment paper or foil, or use a baking rack over a baking sheet. Line another baking
sheet with parchment paper. 2 Mix 1/4 cup brown sugar and the syrup in a small bowl. Dip the bacon
strips into the sugar syrup. Line them on the baking sheet and bake for 8 minutes, then flip bacon to
the other side and bake for 8 more. Let cool, chop into very small pieces, and set aside. 3 In the bowl
of a stand mixer or in a large bowl with a hand mixer, combine the butter, 1/2 cup brown sugar,
granulated sugar, and cream for about 2 minutes at medium speed. Scrape the sides of the bowl with
a spatula and add the egg and vanilla extract. Continue to mix for about 5 more minutes. 4 Reduce
the mixing speed to low, add the flour, baking soda, baking powder, and salt. Mix only until just
combined. 5 Using a wooden spoon, mix in the Special K cereal, M&M’s, popcorn, and crumbled
turkey bacon. Don’t overmix the batter. 6 Using an ice cream scoop (or about 11/2 table- spoons of
cookie dough), scoop the dough onto the lined cookie sheet with at least 3 inches of space between
each cookie. 7 Bake for 10 to 12 minutes, until the sides of the cookie begin to brown. (Remember,
cookies continue to bake for a couple of minutes after being taken out of the oven while cooling, so
don’t overbake.)
THE BIG STEAMED BUNS from Spirited Away
INGREDIENTS Red Bean Paste: 1 cup red beans 3 cups water 3/4 cup granulated sugar 1 tbsp vanilla
extract Dough: 4 cups flour 2 cups lukewarm water 1 teaspoon granulated sugar 1 tablespoon instant
yeast INSTRUCTIONS Red Bean Paste: 1. In the bowl of an Instant pot (or similar pressure cooker),
wash the beans twice. 2. Add the water and cook on the program "Beans" for 60 minutes. Make sure
the nob on your Instant Pot is pointed towards sealing. 3. Once done cooking, remove the lid and add
the sugar and vanilla extract. 4. Turn the Instant Pot to sauté to cook all the water out. This will take
anywhere from 30-60 minutes depending on how much water was left in the pot. Make sure to stir
constantly so that the beans do not stick to the bottom of the pot. Cook until a paste forms. This step
requires lots of patience!5. Allow the red bean paste to cool before wrapping the buns. Dough: 1. In
the bowl of an electric mixer (or just a large bowl), combine all the ingredients. 2. Knead on medium
for 10 minutes or until a firm slightly elastic dough forms. This dough cannot be sticky or tacky at all.
It's better to have a firmer dough than wet. Add flour as needed. 3. Cover the bowl with a damp cloth
and allow to rise for 1 hour or until doubled in size. 4. Dump dough out onto a floured surface and cut
into equal pieces (whatever size you want). 5. To wrap the buns, flat the dough into a circular disc.
Try to make the edges slightly thinner than the center. 6. Place 1 spoonful of red bean paste into the
center. Start to pull the dough up while pushing the filling down with your finger. Crimp the edges all
around. 7. Allow to rest again under a damp towel for 10-20 minutes while your water comes to a boil
in your steamer. 8. Line the steamer with parchment paper and drape a damp cloth over it. Place
buns in with about a centimeter of space around each. Steam for 12 minutes. 9. Turn off the heat and
let sit for 1-2 minutes, then remove the lid. Otherwise you risk collapsing the steamed bun with the
sudden change in temperature.
Steven Universe - Ice Cream A La Pie
RECIPE: Sundae: Vanilla ice cream chocolate syrup whipped cream Pie Crust Crust: 2 1/2 cups all
purpose flour 1 tsp salt 1 tsp granulated sugar 2 sticks unsalted butter, chilled Filling: 6 cups fresh
strawberries (cut into small chunks, hulled) 1/2 cup granulated sugar 3 tbsp cornstarch 1 tbsp fresh
lemon juice 1 tbsp lemon zest 1/2 tsp cinnamon 1. Scoop ice cream into bowl 2. Add chocolate syrup
3. Add whipped cream 4. Slice and place strawberry pie. PIE INSTRUCTIONS: Prepare the pie crust
dough via scratch or store bought. (we prepared the dough from the Feast of Fiction Kitchen
Cookbook, page 179) Roll out one of the pie crust doughs between two sheets of parchment paper.
Roll dough about 9 inches in diameter (or enough to cover your pie dish). Use your pie tin as a
measuring tool by placing it over your rolled dough to make sure your dough covers it. Roll or transfer
the dough into the pie tin and firmly press it into the bottom and sides of pie tin. Trim the excess
dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
Roll out the other dough until the diameter covers the diameter of the pie dish and in between two
sheets of parchment paper. Let chill in the fridge for 15 minutes. Preheat the oven to 350 degrees F.
Wash, hull and cut your strawberries into small chunks. Measure out two cups, and combine with the
sugar, water, cornstarch, lemon zest and juice, and cinnamon in a medium saucepan. Cook on
medium heat until the mixture starts to bubble, remove from heat. Add the rest of the strawberries to
the cooked strawberries and combine. Pour strawberry mixture into the chilled pie crust. Place chilled
pie dough on top of the pie, crimp with a fork or pleat the edges. Brush the top the pie with milk and
sprinkle with turbinado sugar. Cut a couple of small slits at the top to vent the pie. Bake for 45
minutes. If the top of the pie starts to brown quickly, place a piece of foil over the top to prevent even
further browning. Let pie cool before serving. You're serving this on top of a sundae, so best to let the
pie come to room temp, then throw in the fridge for a couple hours to really chill.
HOW TO MAKE Liam's Loaded Lasagna from I Am Not Okay
With This
INGREDIENTS: 12 oz. macaroni noodles fish sticks, chopped into bit-sized pieces ham, chopped into
bit-sized pieces 1/3 cup canned corn 1/4 tsp. cinnamon 1 tbsp. maple syrup 1/2 cup margarine 1/4
cup flour 2 cups whole milk 3 cups sharp white cheddar cheese 2 tbsp. soy sauce 1 tbsp. grape jelly
1/3 cup Graham crackers 1 tbsp A1 steak sauce INSTRUCTIONS 1. Preheat oven to 425 degrees. 2.
Cook macaroni according to package directions. 3. Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cinnamon, maple syrup, soy
sauce, and grape jelly. Cook over medium heat while stirring until thickened. 4. Remove from heat
and stir in white cheddar cheese until melted. 5. Toss cheese sauce, macaroni noodles, ham, fish
sticks, and corn together. Pour into a greased 9×13 pan. Top with crushed graham crackers. 6. Bake
18-24 minutes or until bubbly. Cool 10-15 minutes before serving.
HOW TO MAKE Candied Apples from My Hero Academia
9 non-organic Honeycrisp apples or your favorite apple variety Lollipop sticks / skewers 2 cups sugar
1/3 cup light corn syrup 2/3 cup water candy thermometer cinnamon flavor oil 6 drops red food
coloring 1. If you're using non-organic apples, remove the wax coating by bringing a large pot of
water to steaming hot, and add 1 Tbsp of baking soda. Let dissolve. 2. Pull any stems and stickers off
of your apples and drop them into the hot water. Let them sit in the water for 1 minute, turning them
to make sure all sides are exposed. Carefully take the apples out and set them on a towel to dry.
Thoroughly dry them - this will also ensure that you will have the smoothest candy apples possible.
Skewer the apples with the lollipop sticks where the stem used to be. 3. Prepare a cookie sheet with
parchment paper or a non-stick spray and set aside. 4. In a medium pot, mix together the sugar, corn
syrup and water over medium heat. Have your candy thermometer inserted but make sure the tip is
not touching the bottom of your pan. Bring to a boil until it reaches 300 degrees. There is no need to
continually stir it. 5. When it reaches the hard crack stage (302 degrees) remove from heat
immediately and stir in your flavoring. We’re using cinnamon flavoring oil and vanilla extract, but you
can use strawberry, cotton candy, watermelon, whatever flavoring oil you like. 6. Quickly add the red
food coloring and stir to combine. Carefully dip the apples. Let the excess candy mixture drip a little
and then place the apples on the cookie sheet. 7. The apples will be ready to eat within minutes.
Exercise caution when biting into the hard candy. They will keep for a few days. Don’t refrigerate
them or they will lose their dry hardness. If you want to make brightly colored opaque candy apples,
you can use 1-2 Tbsp white food coloring before adding your desired color.
HOW TO MAKE Pineapple Curry Fried Rice from Food Wars /
Shokugeki No Soma!
Ingredients 1 Whole pineapple (including pineapple shell and leaves) 1 tablespoon sea salt, plus more
if needed 2 tablespoons coconut oil 1 cup ground pork 1/2 cup ddiced white onion 2 carrots, peeled
and diced 1 tablespoon oyster sauce 2 1/2 cups cooked white rice 1 tablespoon curry powder 1
tablespoon soy sauce Pinch of freshly ground black pepper 2 large eggs 1/3 cup frozen peas 2
scallions, diced 1. Preheat the oven to 300 degrees F. 2. Cut off the stem of the pineapple, setting the
leaves aside. Cut the pineapple in half vertically. 3. Scoop out the pineapple and dice the flesh into
chunks. Sprinkle the sea salt inside both sides of the pineapple shell. Set aside. 4. Heat 1 tablespoon
of the coconut oil in a large skillet or wok over medium heat. Add the ground pork and cook until
browned, about 5 minutes. Add the pineapple, onion, and carrots. Stir-fry until the carrots are tender,
and the onions are soft, 8 to 10 minutes. Add the oyster sauce. Stir the cooked white rice into the
skillet, making sure the rice isn't clumpy and the mixture is well combined. Add the curry powder, soy
sauce, and pepper. Continue to cook until the curry is fragrant and the rice is shiny, about 5 minutes.
5. In a separate small skillet, add the remaining tablespoon of coconut oil and scramble the eggs for 1
to 2 minutes until they are three-quarters of the way cooked. Combine the eggs with the pork and
veggies, along with the peas and scallions, and mix to combine. 6. Transfer the fried rice from the
skillet to the inside of the pineapple shells and bake on a baking sheet for 20 minutes. Take out of the
oven to cool. 7. Fill u pa large oval bowl with your fried rice and pack it in tight to resemble the inside
of the pineapple. Place a larger plate or serving dish on top of the bowl and flip the bowl over. Add
the pineapple stem to the top of the fried rice to complete the look.