7 Layer Nightmare Beast Nacho Dip
Directions:
Cook the ground beef and drain well; then set aside. Repeat and do the same with the bacon. On the bottom of a 9×11 glass baking dish evenly spread the entire contents of the 2 cans of refried beans. Sprinkle on the hamburger and over the top of that layer the bacon. Cut the olives into halves or quarters depending on how big they are. Sprinkle generously over the meat mixture. Layer on the guacamole and then the sour cream. Cover completely with the cheese and garnish with the green onions or chives. Bake uncovered at 350-375 for about a half hour or until the cheese is completely melted and browned.
*Note* If you do not like your sour cream and guacamole warm/runny you can always leave these in dishes on the side and bake it without it. It really does come out fine and nobody minds 
Archmage Asparagus Spears
Directions:
Gently clean Asparagus under running water. I prefer to use just the heads. Trim at the length that you enjoy. Place in a shallow skillet and pour in just enough water to come up about half way around the asparagus. Gently boil until the asparagus is fork tender. While it is cooking spring with the garlic salt and half of the butter cube (about 4tbs). Once asparagus is cooked place on a tray for serving.
During cooking: melt the rest of the butter in a dish and add enough salt that it fits your desired tastes. Once asparagus is done cooking it can be dipped in the drawn butter.
Astral Stalker Apple Pie
Crust:
- 2 cups all-purpose flour
- 1/4 cup sugar
- Pinch salt
- 1 cup cold unsalted butter (2 sticks), cut into pieces
- 1/3 cup ice water
Filling:
- 5 Granny Smith apples, peeled, cored, and thickly sliced
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 1/2 tablespoons cold unsalted butter, cut into pieces
- Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Directions:
Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you’re ready to build your pie.
Arrange a rack in the center of the oven and preheat to 375 degrees F.
Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
Bigby’s Big Hand of Blondies
- 1 1/2 sticks unsalted butter, plus butter for pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup light brown muscovado sugar
- 1/2 cup dark brown muscovado sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1/4 cup plus 2 tablespoons toffee chips
- 1/2 cup coarsely chopped toasted almonds
Directions:
Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
Whisk together the flour, baking powder and salt in a medium bowl.
Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.
Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.
Celestial Plane Chicken Burgers
- 2 ounces olive oil
- 1/2 red onion, diced
- 4 tablespoons diced black olives
- 1/2 red bell pepper, diced
- 1 jalapeno, diced
- 2 cloves garlic, diced
- 1/4 cup diced artichoke hearts
- 1 1/2 pounds ground chicken
- 1/2 teaspoon Hungarian paprika
- 1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground sage
- 2 tablespoons seasoned bread crumbs
- 1 egg
- Ketchup
- Mustard
- Toasted sesame buns
- Lettuce
- Tomato
Directions:
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
Changeling Chicken Nuggets
Directions:
Place all dry ingredients in a gallon size baggie. Shake to combine. Cut chicken breasts into bite sized pieces. Place 4-5 pieces in the bag at one time. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Bake at 400 degrees for 10 minutes each side. Serve immediately.
Chimera Chicken Rotini
Sauce
Directions:
Cut chicken breasts into bite sized pieces. Spray a skillet with non-stick cooking spray made for grilling. In pan combine red wine, minced garlic and onion (sliced into rings). Saute until onions and garlic are tender. Add Chicken and cook thoroughly. Sprinkle with garlic salt and finish browning. While Chicken is cooking begin to boil water for pasta. Heavily salt rotini while boiling. Once chicken is complete add sauce and seasonings. Allow to simmer. As soon as pasta is al dente, drain and return to pan with chicken and sauce. Toss to combine and completely coat pasta. Serve immediately with parmesan cheese.
Chraal Creamy Chicken Bake
Directions:
Place thawed chicken breasts in the bottom of a glass baking dish. Spread both cans of sauce over the chicken and stir around with a soup till all chicken is covered and sauce is mixed. Sprinkle a little pepper on top. Cover with foil and bake for 45 minutes at 350 degrees. Uncover and bake for an additional 5-10 minutes until browned.
As a personal preference you can sprinkle the top with some cheddar cheese in the last 5-10 minutes of baking for a little extra crispiness!
Drizzt’s Delectable Guacamole Dip
Directions:
Slice Avocados around mid-line and pit. Using a spoon scoop out the pulp from the inside and place in a bowl. Mash with a fork making sure to leave small bits of chunk. It is not supposed to be completely smooth. Add the salt, pepper and garlic powder until it tastes right for you. *Note* Once the dip is chilled the salt flavor will become much stronger.
- 1 large bag of frozen cubed potatoes
- 16 oz. grated cheddar cheese
- 8 oz. sour cream
- 16 oz. cream of chicken soup
- 1 T. Parsley
- Salt & Pepper to Taste
Directions:
Combine all ingredients in a large bowl. Fold out evenly onto a baking sheet with sides that has been lightly sprayed with cooking spray (such as Pam). Bake at 325 degrees for 2 hours and until browned.
Feral Yowler French Fries
Directions:
Let oil reach approximately 350 degrees. If you do not have a thermometer then place over a burner at med-high heat and test oil before use. Slice potatoes into fries. Pat dry with a towel. This reduces the risk of splatter. Drop in a handful and let stay in oil until potatoes turn a golden brown. This usually only takes a few minutes. Remove and place on a paper towel and sprinkle with seasoning salt while still hot.
Gelatinous Cubes
Directions:
Make the Jell-O according to the package directions reducing the water by 1/2 c. Pour into ice cube trays. Wait 1 1/2 to 2 hours and remove from refrigerator. Add gummy candies by gently pressing them into the cubes. Refrigerate for at least another 2 hours. When you are about to remove them from the mold place the tray VERY BRIEFLY in warm water. Display on a cold tray. Do not leave out until ready to serve.
Griffon’s Garlic and Red Wine Sauteed Green Beans
Directions:
Place butter and grated garlic in the bottom of a large flat skillet. Cook over med-hi heat until the garlic begins to roast. Add the sliced almonds and cook until they are browned. Add the green beans. If you are using frozen green beans make sure they are thawed. Once the green beans are heated through then add the wine. Cook over medium heat until the wine has had a chance to reduce; approximately 10 minutes. Serve hot.
Honey Mustard Thunderfury Boar-Chops
Directions:
Combine all ingredients in one stove top pan. Cook on medium high heat until meat is cooked through and dressing has reduced to create a heavy glaze. Serve with preferred sides.
Hook Horror Homestyle Gravy
* Note * I know many people are afraid of making gravy but really as long as you know you’re boss you just have to whip it into shape. I will supply a couple of tips at the end of the recipe
Directions:
Using a ladle place the stock in a deep sided sauce pan. Let it cool on the stove top for about 5 minutes. Add in Cold milk (any 1% 2% whole etc). Add 3-4 Tbs. of the flour. WHISK RAPIDLY!!!! This is the key: make sure it’s not scalding hot and whisk as you add the flour. This will stop clumps from forming. Turn the stove top to medium high heat. As the mixture warms it will thicken. Give it about 5 minutes before you decide to add anymore flour. If it appears too thick you can always mix in additional milk or water. Salt and pepper to taste and serve over the roast and vegetables.
Hints: Use a whisk
Let the stock cool before adding any flour or cornstarch
If you’re really afraid of lumps mix the flour/cornstarch with the milk in a glass then pour into the stock
NEVER show fear… gravy senses it and exploits it. You tell that B@*&$ who’s boss! hahahah!!!
Immoth Ice-Cream Cookies
- 16 chocolate covered graham cracker cookies
- 1 pint coffee ice cream, softened in microwave for 15 to 20 seconds on high
Directions:
Set 8 cookies on a plate. Top with 8 small scoops coffee ice cream and set another cookie in place on top of each scoop. Lightly press down to set mini sandwiches. Serve or individually wrap and freeze.
Inescapable Force Italian Chicken
Directions:
Place the chicken in a non-stick skillett. Pour Italian Dressing over the top. Cook on medium high heat until the chicken is cooked through and sauce has thickened. Chicken should create a nice “skin” and be browned.
Living Spell Layered Vodka Lemon Cake
Lemon Sponge Cake:
- 4 large eggs, separated
- 2/3 cup sugar
- 1 lemon, zested
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
Lemon Curd:
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 ounces (1 stick) unsalted butter, cut into pieces
Citron Syrup:
- 1/2 cup sugar
- 1/2 cup lemon-flavored vodka
Meringue Icing:
- 1 1/2 cups sugar
- 2 tablespoons light corn syrup
- 1/3 cup cold water
- 3 egg whites
- 1/2 teaspoon cream of tartar
- Pinch salt
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot water
Directions:
Lemon Sponge Cake: Preheat the oven to 350 degrees F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)
In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan and bake for 20 minutes.
Turn the cake180 degrees F, and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.
Lemon Curd: In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened. Remove from the heat and whisk in the butter until all incorporated.
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours or overnight.
Citron Syrup: In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.
To assemble the cake: Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the springform pan and brush with 1/3 of the citron syrup. Spread 1 cup of lemon curd on top and smooth evenly. Repeat with the remaining 2 cakes layers, citron syrup and lemon curd. Refrigerate while making the Meringue Icing.
In a small, heavy saucepan, combine the sugar, corn syrup, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft ball stage (240 degrees F) on a candy thermometer. Remove from the heat.
Meanwhile, in a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl into the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and continue beating until the mixture has cooled and is fluffy, about 3 minutes. Add the lemon juice and water, and set aside.
Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.
Refrigerate until ready to serve. Prior to serving brown the meringue lightly.
Magic Missile Meatloaf
Directions:
Combine all ingredients in a large mixing bowl and combine by hand, thoroughly. Once all ingredients are incorporated form into a tight loaf shape. Place in a glass baking dish that has been lightly coated with a cooking spray. Make a shallow “ditch” along the top of the meatloaf with your hand. Pour the remaining sauce into this valley. Gently spread some of that sauce over the sides of the meatloaf. Spring with more salt and pepper. Bake at 350 to 375 degrees for at least 1 hour or until the temperature in the middle reaches 165 degrees.
Minotaur BBQ Brisket
- 4 lb unseasoned beef brisket
- 1 bottle kraft zesty italian dressing
- 1 bottle kraft original BBQ sauce
- 1/2 c brown sugar
Directions:
place the brisket fat side up in an oven roasting bag. Pour in italian dressing, bbq sauce and sprinkle on the brown sugar. Tie the bag shut and make four slits for venting. Bake on 325 degrees for 4 to 5 hours. Let rest on the counter for 10 minutes before serving. Cut on the bias and drizzle with sauce before serving.
”Best served with Elminster’s Cheesy Potatoes”
Petal Puffy Chocolate Chip Cookies
- 1 cup butter-flavored shortening
- 3/4 cup sugar
- 1 cup brown sugar
- 2 1/4 cups cake flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Hardware:
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Mixer
Directions:
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer’s work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
Ragewind Romain and Garlic Dressing Salad
- 10 gloves garlic, crushed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- 2 hearts Romaine lettuce
- Grated romano or Parmigiano-Reggiano
Directions:
In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.
Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.
Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately.
Reason Stealer Rocky Road Fudge
- 1/3 cup unsalted butter, cut into chunks
- 1 cup evaporated milk
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 12 ounces semisweet chocolate, chopped
- 1/2 cup slivered almonds, toasted
- 1 cup mini marshmallows
Directions:
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.
Spellstitched Sugar Cookies
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Directions:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Ssvaklor Grilled Steak
Directions:
Pre-heat your cast iron grill in a 500 degree oven for about 15 minutes or until it is extremely hot throughout. Place back on the stovetop and put the burner on the highest heat setting you have. Mix together all seasonings in a bowl. While the pan is heating make sure the steaks have had a chance to come to room temperature. lightly oil both sides of the steaks and then gently pat on the seasonings. Once the grill is sizzling take the steaks and place them along the lines. Do not touch the steaks for at least two minutes. After 2 minutes rotate the steaks on the grill lines so you get the nice grid pattern. Grill for another 4 minutes before flipping. Repeat the process on the other side of the steak. Once both sides have been grilled for 6 minutes each side immediately return grill with steaks to the oven set at 400 for 5-6 minutes for a medium steak or 8-10 minutes for a well done steak. Pull grill out of oven and let the steaks rest for 2-5 minutes before serving.
Tempest Tri-Tip Roast
Directions:
Place the roast in the center of a large crockpot. (As long as you are using a crockpot the roast can be frozen to begin with). Pour in enough water that it comes up half way on the roast. Sprinkle pepper liberally on the top of the roast. Place lid on crockpot and place on high. After about 2-3 hours go back and add the remaining seasoning. It really is a matter of taste. If you like more of one then add more; vise versa. After another 3 hours or so add the peeled and halved potatoes around the roast. When you are about an hour away from wanting to eat place the clean/peeled/sliced carrots into the pot as well. Sprinkle, lightly, with a little salt (This will help the vegetables to cook and become more flavorful). Total crockpot cooking time for a frozen roast is about 6-8 hours. It should be nice and tender and reach 170 degrees in the center. Serve with pan gravy.
Terrifying Tiefling Tortilla Chips
Directions:
Cut out shapes from tortillas. Place on a baking sheet and lightly spray with cooking spray. Bake on 350 degrees for approximately 5 minutes. Just until the edges are golden brown and the chips are slightly crispy. For a little extra flavor you can sprinkle them with a little seasoning salt, regular salt, garlic salt or onion salt prior to baking. Enjoy with your favorite dip!
Thorn Twice Baked Cheese Potatoes
Directions:
Bake potatoes as usual. Once they are about 3/4 of the way cooked remove them from the oven. Roll gently on a clean surface, then slice in half. Remove the insides and place in a mixing bowl. Add the butter, milk and cheese. Combine until smooth and all ingredients are incorporated. Using a spoon gently refill the potato skins. (if you desire to you can sprinkle a little extra cheese on top) Return to the oven and bake for an additional 5-10 minutes or until the tops are as brown as desired.
No comments yet
Comments feed for this article