POTATO SKINS

So I couldn't find a recipe I actually liked so I made my own!


INGREDIENTS:

• Yellow potatoes (or regular if you prefer them)
• Olive oil 
• 2 strips of pancetta or bacon (fried crisp and chopped)
• 2 cups of cream cheese
• 1 cup of guacamole 
• 1/2 cup shredded cheddar cheese
• Coriander
• Melted butter

For the guacamole:

• 3 avocados 
• 1 lemon, juiced 
• 1/4 cup coriander, finely chopped 
• 1/8 cup of chopped tomatoes 
• 1/8 cup of chopped green onion 
• salt to taste 

Cut the flesh from the avocado and place it with all the ingredients in a blender or food processor, and blend it until creamy.

Preheat oven to 200°C. Spray the whole potatoes with olive oil and place on a baking sheet. Bake for 35 minutes or until the potatoes are tender. Remove from oven and let cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out a little of the flesh, leaving about 1/4 inch remaining. Place the cut potatoes back onto the baking sheet, flesh side up. Lightly spray the tops of the potatoes with the melted butter. Place the guacamole into the potato, then the cream cheese. Put some of the pancetta or bacon onto that, cover with a bit of cheddar cheese, and place back into the oven for 5-7 minutes until the cheese has melted. Top with some guacamole, sprinkle with the coriander and serve! 

Hope you guys like it!

Another great recipe is this one.

EASY MOZARELLA STICKS

Found on: Here.


INGREDIENTS:

• Egg roll wrappers
• Mozzarella sticks (string cheese)
• One egg
• Oil for frying
• Marinara or spaghetti sauce

Place a mozzarella stick in the corner of one egg roll wrapper. Begin rolling from the bottom. Fold the corners of the egg roll wrapper in and continue rolling the wrapper (if desired, you can sprinkle a little Italian seasoning on the cheese at this point). Create an egg wash with one beaten egg and a couple tablespoons water. Brush each mozzarella stick. Fry in vegetable oil until golden brown and serve with marinara sauce.

LEMON PUDDING

Found on: Here.

TEN STARS OUT OF FIVE.


INGREDIENTS:

• 4 lemons, preferably organic
• 2 1/4 cups sugar
• 3 1/2 cups heavy cream
• Pinch of salt

Peel the zest in strips from the lemons. Cut the strips into 1-by-1/8-inch julienne. Transfer the zest to a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain and return the zest to the saucepan. Add 1 1/4 cups of the sugar and 1 1/4 cups of water and bring to a boil. Simmer over moderate heat until the syrup is reduced to 2/3 cup and the zest strips are translucent, about 10 minutes. Using a slotted spoon, transfer the strips to a bowl and toss with the remaining 1 cup of sugar. Let cool. Add 3 cups of the cream to the lemon syrup in the saucepan and simmer until reduced to 3 1/2 cups, about 15 minutes. Halve and juice the lemons; you should have 3/4 cup of juice. Add the lemon juice and salt to the saucepan and let cool slightly. Pour the pudding into 6 glasses and chill until set; at least 5 hours and preferably overnight. Beat the remaining 1/2 cup of cream until soft peaks form; dollop on the puddings. Garnish with the zests and serve.

MAKE AHEAD: The lemon custard and candied zests can be made up to 2 days ahead.

PEANUT BUTTER COOKIES

Found on: Here.


INGREDIENTS:

18 cookies or so

• 1 cup sugar
• 1 cup peanut butter
• 1 egg*

Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss cross pattern on top.

These cookies will not spread at all. You can bake the full recipe on a single tray, if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!

* If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray. It will not be firm enough to roll into balls or press with a criss cross pattern. The cookies will be more puffy straight out of the oven and then will settle a bit as they cool.

ORANGE SORBET

Found on: Here.


INGREDIENTS:

• 1 (15 1/2-ounce) can crushed pineapple, undrained
• 1 (2-liter) bottle orange soft drink, chilled 
• 1 (14-ounce) can sweetened condensed milk 
• Garnish: orange rind strips 

Stir together first 3 ingredients in a large bowl, and pour mixture into freezer container of a 5-quart electric freezer. Freeze mixture according to manufacturer's instructions.

Pack electric freezer with additional ice and rock salt, and let sherbet stand 1 hour before serving. Scoop sherbet into bowls, and garnish, if desired.

Three-Ingredient Blackberry Sorbet: Substitute frozen blackberries for crushed pineapple and grape soft drink for orange soft drink.

Three-Ingredient Peach Sorbet: Substitute frozen peaches for crushed pineapple and peach soft drink for orange soft drink.

Three-Ingredient Strawberry Sorbet: Substitute 1 (16-ounce) package frozen sliced strawberries for crushed pineapple and strawberry soft drink for orange soft drink.

MINT CHIP ICECREAM PIE

Found on: Here.

This one is SO EASY, LIKE FREAKING EASY, I LOVED IT!


INGREDIENTS:

• 2 pre-made Oreo cookie pie crust*
• 1 8 oz. container Cool Whip (whipped cream)
• 1 (1.5 quart) container Mint Chocolate Chip Ice Cream
• Chocolate sauce or crushed Oreos for garnish (optional)

*Here is how you can make it: Take the cream off of a bunch of Oreos, crush them and mix them with some of the cream and butter (not too much butter, just enough to make the crust solid).

Soften ice cream until easy to mix with cool whip. Spread into cookie pie crust. Freeze for several hours. Optional: Top with crumbled oreos or chocolate sauce.

SUPER EASY BROWNIES

Found on: Here.

Ok so this one I actually made it, but instead of Nutella I used Chocoramo spread and it was amazing, so if you can, use it.

INGREDIENTS:

• 1 1/4 cup Nutella*
• 2 eggs
• 1/2 cup all purpose flour

*I used 2 cups of Chocoramo spread.

1. Grease a 9 x9 baking pan and preheat oven to 350F. Mix all ingredients into a large bowl with a large wooden spoon until batter is smooth. Pour into baking pan and smooth top with spatula.

2. Bake for about 15 minutes until toothpick inserted comes out clean. Careful not to bake too long otherwise brownies will dry out. Let brownies cool and set before cutting and serving.

SOFT-SERVE SUNDAE

Found on: Here.


INGREDIENTS:

for the ice cream:

• 3 bananas
• 2 tablespoons unsweetened, unsalted peanut butter
• 1/4 teaspoon sea salt (more if you’re like me and you like your sweets salty!

for the chocolate caramel sauce:

• 4 tablespoons of brown rice syrup
• 2 tablespoons of unsweetened cocoa powder (i used this brand)
• chopped peanuts for garnish (and they don’t just make it look pretty, they add a nice and necessary crunch!)

– slice bananas as you would for cereal and freeze overnight in a sealed container (ziplock or i prefer glass tupperware)

– pull the bananas out of the freezer and defrost for a few minutes.

– while the bananas are defrosting heat put the brown rice syrup and cocoa powder in top of double boiler (if you don’t have one here is an alternative using what you most likely already have!) heat on low while you’re blending the ice cream, checking on it to stir and make sure there’s not burning.

– in a good processor or high powered blender like a vitamix combine the bananas and peanut butter on low speed to avoid burning out the engine on your food processor or blender, take breaks and stir with a spoon! when mostly mixed, add salt a little at a time and adjust to your taste (i prefer SALTY!)

– scoop ice cream into a small bowl, pour melted chocolate caramel sauce over top and sprinkle with chopped peanuts

*this recipe makes enough for two servings, plus a few extra bites of the ice cream for your pup

PEANUT BUTTER CUPS

Found on: Here.



INGREDIENTS:
*makes 15-20 bite size peanut butter cups

• ½ cup of semi sweet chocolate chips
• roughly ¼ a cup of creamy natural peanut butter or almond butter, for this recipe I buy nut butter that is already slightly sweetened
• sea salt
• parchment candy cups or you could use a mini muffin pan

Working with a double boiler, melt your chocolate until smooth. 

Lay out your candy cup liners and using a spoon put a layer of chocolate in the bottom of each candy cup.

Next, working with your hands, form a ball of peanut butter about the size of a small grape and place one in the middle of each candy cup. (Once you put the top layer of warm chocolate on it will help smooth and flatten out the ball the peanut butter. )

Finally, spoon a layer of chocolate on top of the peanut butter doing your best to cover all the peanut butter with a layer of chocolate. 

Optionally, sprinkle with a whisper of sea salt. 

Allow peanut butter cups to set in the freezer for 15-30 minutes before serving. Keep chilled.

CREAMSICLE CAKE

Found on: Here.

INGREDIENTS:

• 1 box (15.25 oz) White Cake Mix
• 1 container (6 oz) non-fat Greek yogurt, plain
• 1 cup orange juice
• freshly grated orange zest, optional
• powdered sugar, optional

In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired. Pour batter into a greased 8 x8 inch square pan. Bake at 350 degrees for 30-33 minutes. Slice into 9 pieces. Garnish with a dusting of powdered sugar and orange peel, if desired.

Nutrition information per slice: Calories 201, Fat 4.4 grams, Carbs 40 grams, Fiber 1.1 grams, Protein 3.3 grams.

Welcome shitty cookers!

This blog is born in the need to have a "cookbook" for people like me, shitty as hell cookers, but that love try recipes I see in the interwebs. So I'll copy paste some recipes, and sometimes write them myself, of course if I copied it I'll source it, if I didn't give you credit for your recipe just hit me up and I'll fix it. So, welcome yum-yums!!!