Bek's Recipe Club
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Sat Apr 27, 2013 4:48 am
Here you can share you're favorite recipe or even try new ones! Tired of the same one thing? Or just need a change of pace? I'm sure there are few recipes that could save the day! Laughing
I'll put a few "home favorites" of mine, things that are personal comfort foods that I'd like to share. Not only will many be fairly easy to make, several will be easy microwavable treats!

I take no credit for creating these recipes, although I have edited them to better suit how I tend to cook. XD
But, I loved the recipes so I wish to pass them along! <3
First Two recipes!:

French Toast in a Cup

-A slice of bread or two
-An egg
-Tablespoon of butter
-3 Tablespoons of milk
-A sprinkle of cinnamon
-A Teaspoon of vanilla
-Syrup of your choice

Get a slice of bread or two and tear into chunks.
Melt a tablespoon of butter inside of the mug you wish to use.
Coat the inside of the mug with the butter.
Mix the egg, milk, cinnamon, and vanilla in the mug.
Now mix well! Put in the microwave for around a minute and seconds if needed.
And Syrup and enjoy!

Chocolate Chip Cookie in a Cup

A tablespoon butter
A tablespoon of sugar
A tablespoon of firmly packed brown sugar (use dark for sweeter cookie)
A teaspoon of vanilla extract
One egg (an egg white if you prefer)
1/6 cup of flour (2 tablespoons + 2 teaspoons)
2 tablespoons of semi sweet chocolate chips

Start by melting your butter in the microwave.
Add sugar, and brown sugar, vanilla, egg, and flour. Then stir. Add the chocolate chips, stir again.
Microwave for about 60 seconds, don't forget to keep and eye on it! Then enjoy!
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Sat Apr 27, 2013 4:52 pm
I certainly didn't create these, but I found a few that have been decent:

“Chex Muddy Buddies”


9 cups of Chex Cereal (Any type of Chex Cereal will do)
1 cup Semi-Sweet Chocolate Chips
½ cup Peanut Butter
¼ cup Butter or Margarine
1 teaspoon Vanilla
1 ½ cups powdered sugar

1. Measure out 9 cups of cereal and put into a bowl; set aside

2. In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

“Rice Crispy Treats”


3 tablespoons of Butter or Margarine
10 ounces of Marshmallows
6 cups of Rice Crispy Cereal

1. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.

2. Add rice crispy cereal. Stir until well coated.

3. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

“Coffee Cake in a Mug”


1 tablespoon softened butter
2 tablespoons white sugar
1/2 beaten egg
2 tablespoons sour cream
2 drops vanilla extract, or more to taste
1/4 cup all-purpose flour
1/8 teaspoon baking powder

1. Stir softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture.

2. Add flour and baking powder into the mixture; stir until smooth.

3.Mix the topping ingredients in a separate bowl and mash the butter into the mixture with a fork or pastry cutter until mixture is crumbly.

4. Then sprinkle it over the cake batter in the mug.

5. Cook in microwave on high for 1 minute. Then continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.

“Omelet in a Mug”


1 large egg
2 egg whites
2 tablespoons of shredded cheddar cheese
1 tablespoon of diced green bell pepper (optional, feel free to add other ingredients)
Salt and ground black pepper to taste
Cooking spray

1. Combine egg, egg whites, cheddar cheese, bell peppers (opt.), salt, and ground pepper in a microwave-safe mug coated with non-stick spray.

2. Microwave on high for 1 minute; stir.

3. Return to microwave and cook until eggs are completely set, cook 1 to 1 1/2 minutes longer.

4. Sprinkle cheese on top and serve.

“Speedy Lasagna”


1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

1. Crumble sausage into a plastic colander; place over a large microwave-safe bowl.

2. Microwave on HIGH 1 minute, and stir.

3. Microwave on HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings.

4. Rinse and wipe bowl clean.

5. Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.

6. Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.

7. Top evenly with remaining sausage mixture and grated Parmesan cheese.

8. Cover with double-thickness plastic wrap, and microwave on MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.

Lasagna in a Cup

1 container of Easy Mac
¼ cup of shredded cheese (any kind)
4 tablespoons of any pasta sauce
1 cup of water

*Feel free to add more or less cheese or sauce. I used Kraft 5 Italian Cheeses and Bertolli’s Garlic and Italian Sausage sauce.


1. Remove the lid and take out the packet of cheese powder.

2. Add the water to the container of easy mac. Microwave for 2-3 minutes (or until past is soft).

3. Drain any excess water. Add sauce and cheese, stir until blended.
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Sun May 05, 2013 1:52 am

*stumbles on in*
Oooo I have a stuffed mushroom recipe I am going to have to add to this as soon as I can sit down with my hubbin and remember to ask him how to make them. Very Happy I have pictures and everything from when he made them. Very Happy I still have to help him get them up and onto his deviantart. Very Happy

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Mon May 13, 2013 12:39 pm
Thank you, Dusty, for sharing those! :3
They sound good Very Happy

Ok, Keres! I'll look forward to those recipes Very Happy
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Mon May 13, 2013 3:31 pm
Indeed, I'll have to sit down with him today to write it up.
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Mon May 13, 2013 4:31 pm
Oh, cool! I'm always looking for new things to cook so dinner doesn't get boring! Here's a summer and fall favorite at my house...summer and fall because it calls for fresh basil leaves, and we grow that ourselves. Very Happy

fresh basil leaves (about 1/2 an inch when stacked)

2 medium or 1 large tomato (I've found that any kind of tomato is fine, just make sure they aren't soft)

1 heaping Tbsp minced garlic (or 1-2 cloves, minced)

1-2 Tbsp olive oil

crushed red pepper flakes

2 servings of whatever pasta you like...I prefer angel hair, but have used this for other pastas as well.

Chop basil leaves, put in a bowl with garlic, oil, and red pepper flakes to taste.

Boil enough water to cover your tomato(s), and drop them in for about 30 seconds or so. Remove tomato(s) from water and peel (the boiling water makes this easy). Squeeze out the seeds and juice, and dice. (Don't worry about it being a bit sloppy!) Add tomato(s) to your basil mixture, stir and serve over freshly cooked pasta.

Add ins to change the flavor:

4 slices crisp bacon, crumbled

2 hot Italian sausages, cooked and sliced
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Mon May 13, 2013 5:20 pm
No rush, just when you have time!

Thanks very much! Sounds yummy <3 I'll have to try it soon!
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Tue May 14, 2013 4:23 am

mMmm 'hmm, I just keep getting so distracted. XD

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Tue May 14, 2013 8:55 pm
Laughing That's fine, I do it too.. I start thinkin' of all of those recipes and forget to post anymore XD

Here's one that my aunt sent to me :3

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
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Thu May 16, 2013 10:27 pm

Stuffed mushrooms
-babies or adults
havatie with dill (cheese)

For babies:
Quarter piece of bacon
Quarter piece of cheese
Wash and de-stem mushroom
In mushroom cap place bacon, then cheese.
Back at 350. For about 15-25 minutes
Leave juice in mushroom
Cool to room temperature and serve.

For full caps:
Half strip bacon, half strip cheese, repeat as done above.

I'll hunt down the pictures here soon, as I still need to place them up onto his DevArt.

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Thu May 16, 2013 11:27 pm
Mmm.. Mushrooms.. Nom

Don't remember if I posted this one.. But, boys really tend to like it.
Black Bean Salad

½ (8-ounce) can drained black beans
1 (15-ounce) can drained whole kernel corn
4 chopped green onions
chopped green bell pepper
3 diced tomatoes
½ avocado peeled, pitted and diced
½ (2-ounce) jar pimentos
2 tbsp. lemon juice
3 ounces fat-free Italian salad dressing
¼ tsp. garlic salt

Combine Italian dressing, black beans, green onions, corn, bell pepper, avocado, pimento, tomatoes, and lemon juice in a bowl. Add and toss pepper, salt and garlic. Refrigerate.
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Fri May 17, 2013 12:30 am

That sounds yummy. Smile

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Sun May 19, 2013 5:30 am
It is, my family loves it. I don't care for it my self but that's because I can't really eat beans of any kind.. XD

Okay since the thread died a bit here's another recipe from me. I wanted tomato soup but had no cans of it so I made my own. You can change it up as much as you like but here's what I did.

Chunky Tomato Soup:

One can of crushed tomatoes
Two cups of Chicken/Vegetable/or Beef broth
(I use bouillon)
About one teaspoon of each, just season to taste:
Onion powder, garlic powder, poultry seasoning, season salt, and Italian seasoning.
2 tablespoons melted butter
1 1/2 tablespoons all-purpose flour

In a medium pot: Create favorite broth, bring to boil.
Add tomatoes and seasonings, over medium heat. Boil for about fifteen to twenty minutes.
In small sauce pan, mix butter and flour over medium heat. Cook roux until a medium brown. Mix a small amount of tomato mixture in with the butter and flour so no lumps form. Then add buttered mixture to the larger pot and mix well. Enjoy.
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Tue Jun 18, 2013 7:53 am
Pumpkin Pie Popsicles

Makes 4 popsicles


Simply adjust quantities in direct ratios to make more pops. You can keep some mix in the fridge as well for a day if you only have one set of pop molds. Or simply use dixie cups as molds.
Use any milk or unsweetened yogurt you have on hand.
I used unsweetened canned pumpkin. Food For My Family has a great Homemade Pumpkin Purée post.


8 ounces of Goats Milk, fat free Greek Yogurt, unsweetened Coconut Milk or any Vegan milk you desire
3 ounces unsweetened Pumpkin Purée
1/2 dropper full of Vanilla Stevia Drops, Honey or Maple Syrup to taste
1/4 teaspoon Pumpkin Pie Spice
pinch of fine Sea Salt


In a bowl mix together all ingredients well. Add sweetener to taste. Pour into popsicle molds or dixie cups with about 1/4 inch room at the top. Lay a sheet of foil on top of the pop mold and poke sticks through. Freeze for about 2 hours or until frozen solid. Gently remove pops from molds.
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Tue Jun 18, 2013 2:22 pm
Those both sound really nice. I have been sorting trough my pics to find the mushroom treat i had posted about.
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