Recipes

1. Mac and Cheese

• This is my mom's recipe and she's posted it on her blog:  http://krisgrinter.blogspot.com/2011/01/super-easy-baked-mac-n-cheese.html.  It really is the best and easiest way to make Mac & Cheese. I would, however, recommend using 1/2 of the butter listed because it is a pretty greasy dish. 

2. Yay! Way Yummy Chocolate Chip Cookies

• Preheat oven to 350*F. 
• Prepare cookie sheets for baking (I highly recommend Silpats, they never have to be greased and pretty much everything comes off as easy as pie)
• Recipe: 
• Cream together: 
• 1 cup butter flavor cisco
• 1 cup white sugar
• 1 cup packed brown sugar
• Add in: 
• 2 eggs
• 2 tsp vanilla extract
• Stir in: 
• 1 tsp baking soda disolved in 2 tsp hot water
• Stir in: 
• 3 cups flour
• 1/2 tsp salt
• Stir in:
• 2 cups chocolate chips
• Scoop out desired size and bake. 
• Enjoy! 

3. Grandma's Pudding

• 2/3 c sugar
• 1/3 c flour
• 2 eggs
• dash salt
• 2-2 1/2 c milk
• 1 tsp. vanilla & 1 Tbsp butter 
• +2 heaping Tbsp cocoa for chocolate pudding
• brown sugar instead of white for butterscotch
• + chopped bananas for banana pudding

1. Whisk sugar, flour, eggs and salt together until thoroughly combined (and cocoa if that is your wish)
2. Add in milk a little at a time and stir until smooth
3. Put on medium stove
4. Cook it till it "buttholes"! (You will know it when you see it) 
5. Stir in the vanilla and butter after cooking

4. Pizza: Quick and Easy Pizza Crust
5. Creme Brûlée: AllRecipes' Creme Brulee

• A word to the wise about this recipe, seriously look CHEFPEON's critique and additional instructions because it really does help. 
• This is what she actually wrote if you have trouble finding her comment:  "The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don't feel that the way it is prepared is the very BEST way you can serve Creme Brulee. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away. The double boiler step is not necessary. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. When you burn the top and then re-refrigerate the custards, the top will become soft again, which isn't as pleasing".