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This is the Game Room, not the recipes thread. stare

... Take two slices of bread. Spread Peanut Butter on one slice, and Jelly on the other slice. Put the two slices together and you've got a PB&J sandwich ...

recipes.com

banana bread

Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream

blaugh Just a recipe my uncle jokingly put in my recipe box a very, very, very long time ago. Takes just a few minutes, if that! rofl

Sounds more like an egg cake than a cheese cake. Seriously... 5 eggs plus two egg yolks!!? gonk

This is an easier {and less eggy} cheesecake:

INGREDIENTS:
1 (9 inch) prepared graham
cracker crust
1 (8 ounce) package cream
cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (21 ounce) can cherry pie filling, chilled
1/2 cup lemon juice
1 teaspoon vanilla extract

DIRECTIONS:
1. In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
2. Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.


I also wanted to comment that cream of potato soup is the best for pot pie. You can also mix it with noodles and vegetables if you don't have pie crust or feel like having pot pie.

Tuna Casserole

1 bag of pasta shells
1 can of cream of mushroom soup
1 small onion
1 package of cream cheese
1 can of tuna
bread crumbs or cracker crumbs
Boil pasta as directed, chop or fine grate (depends how much you like the crunchiness of onion, I like the taste but not the texture so I grate it), and mix the onion with the cream of mushroom soup and drained tuna.Then pour the drained pasta in the bowl of mushroom soup and tuna with onion and add the cream cheese (the heat from the pasta makes the cheese melt), stir till well mixed and salt and pepper to your desire and put in a dish and set the oven for about 350.Springle on top bread crumbs or crackers and cook till the crackers or crumb is golden.Everything is already pretty much cooked up still its nice.Takes at most an hour but like I said eat anytime, its all cooked.

The Two Easiest Dinners In The World

The chicken dinner is incredibly easy, yet if you're trying to serve guests, they'll never walk away unsatisfied (unless they're vegetarian -- ask beforehand, for heaven's sake). I'll explain it in the most elementary of terms so that even a rank beginner will know what's needed in terms of equipment, ingredients, and directions.

The chicken soup below is even easier.

Hearty Chicken Dinner

Equipment:
Roasting pan or fairly deep skillet
Slicing knife
Cutting board

Big Ingredients -- metric measurements in parentheses)
1 whole chicken, still frozen and in its wrapper
8 red or yellow baby potatoes (I like baby Yukon Gold, but baby red are great too) - remove the eyes but leave the skin on
1 whole white onion with the ends removed, peeled, cut into 8ths lengthwise (could also use an apple corer)
2 green bell peppers, peeled, seeded, the white pith removed, sliced into 1/4" strips
1 apple, cored (Jonagold, Pippin, McIntosh, GravensteinJonathan, Winesap, Granny Smith as a last resort -- If you don't have a corer, just slice it into 8ths and remove the core bits by hand)

Small Ingredients
1 C (250 mL) water
Olive oil spray (be sure to get 100% olive oil, and not the artificial stuff; read the label)
1 tsp (5 g) salt
1/4 to 1/2 tsp (2 g) pepper
1/4 to 1/2 tsp (2 g) garlic powder
1/4 to 1/2 tsp (2 g) Zaatar powder (optional -- you'd use very little of this anyway; if you want it, you can find it at Whole Foods, and pronounce it like this: ZAH-ah-tar)
1 TBSP (15 g) McCormick Imitation Butter Flavor (non-dairy)

1. Chicken and vegetables.
Spray olive oil in roaster or skillet -- about a 2-second spritz. Place chicken in, breast-up. Spread vegetables around chicken, spacing them fairly evenly. Make sure to put the potatoes in first, or they won't cook all the way.

2. Spicing.
Pour 1/2 CUP water into the pan. Spray entire contents of the pan with more olive oil spray -- this time, spray for about 5 seconds. Sprinkle dry spices evenly over top. Sprinkle imitation butter flavor only onto chicken.

3. Baking.
Cover the pan tightly with aluminum foil if it doesn't have a lid that will cover the chicken without touching it. Put the pan into a cold oven, then turn the dial to 350 Fahrenheit (175 Celsius). Leave it for 2 hours. Then remove the foil or lid and cook for another 30 minutes, or until the chicken skin is golden brown.

4. Serving.
You can serve each person half a breast, two wings, one leg, or one thigh (roughly) and everyone will get just about the same amount of meat. If someone asks for dark meat, give them the thigh.

Meal #2: Chicken Soup

After the chicken meal, take whatever's left and just stick it in a gallon-sized freezer bag. Later, any time you like, the bones, skin, and the meat that clings to them can be boiled in a big stock pot to make chicken broth.

Put the chicken carcass into a large stock pot and add enough water to cover the carcass by about 3 inches (around 7 cm) -- make sure the stock pot is large enough to do this will still having at least 2 inches of stock pot above the water. Boil it for about two hours. Then remove the carcass and use a sieve to strain out the debris.

Return the broth to the pot, add vegetables (say, chopped celery, carrots, onions, green bell peppers -- one of each), and simmer for another couple of hours, covered.

After the first half-hour of simmering, the chicken will be cool enough to pick the meat free from the bones and put it back into the pot too.

Add about 2 cups (about 500 grams) of millet, pearl barley, rice (any kind, but rinse it in a sieve until the water runs clear before adding to soup) or any kind of pasta to the broth. For pasta, cook an additional ten minutes, stirring occasionally; for everything else, cook 25 minutes, also stirring occasionally. Yay, serve it and enjoy the compliments! This can also be frozen in plastic containers and saved for cold and flu season.