Baja’s 2017 Cookbook

From Atlantic Roleplay Wiki

Title: Baja's 2017 Cookbook

Author: EM Obsidian

Table Of Contents:

Page / Recipe

5 / Breakfast In A Blanket

10 / Old Fashioned Vegetable Beef Soup

18 / Cheeseburger Tater Tot Casserole

24 / Grandma's Favorite Meatballs

30 / Make Ahead French Toast

39 / Tourtiere

45 / Chocolate Candy Cane Cookies

60 / Petite Cheesecakes

64 / Peanut Brittle

67 / Cow Pies

70 / Almond Sugar Cookies

76 / Easy Eclair Cake

83 / Ton Cake

90 / Nut Cups

96 / Goblin Tootsie Rolls

99 / Dessert Drinks

Breakfast in a Blanket By Grandma

Ingredients:

8 Large Eggs

Kosher Salt

Freshly Ground Black Pepper

1 Tbs. Chopped Fresh Chives

1 Tube Crescent Rolls

4 Slices Cooked Bacon, Halved

2 Cups Shredded Cheddar Cheese

Directions:

-Preheat oven to 375 degrees.

-In a medium bowl, whisk eggs and season with salt and pepper.

-In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.

-On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.

-Roll up and transfer to a parchment-lined baking sheet.

-Bake until deeply golden, 12 to 14 minutes.

-Serve immediately.

Old Fashioned Vegetable Beef Soup By EM Crysania

Ingredients:

1 Pot Roast (about 2 pounds)

2 Russet Potatoes, chopped

1 Bag Frozen Seasoning Blend (or just chopped onions)

1 Bag Frozen Peas

1 Bag Frozen Green Beans

1 Bag Frozen Corn

4 Large Carrots, Chopped

1 (32 ounce) Container Beef Broth

2 (10.75 ounce) Cans Of Tomato Soup

1 Can Filled With Water Salt and Pepper, To Taste

Instructions:

-Season roast with salt and pepper and place in your slow cooker with half a can of beef broth.

-Cook on low for about 10 hours and shred with two forks.

-In a very large pot, sauté carrots and seasoning mix in 1 tablespoon of oil until tender.

-Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.

-Bring to a boil, lower the heat, cover and simmer for about an hour.

-Add water as desired while it cooks.

This can also be cooked in the slow cooker! Make the roast ahead of time, add all the ingredients to your slow cooker, and cook on low for 6-8 hours.

Cheeseburger Tater Tot Casserole By EM Crysania

"Something for the kids to enjoy!"

Ingredients:

2 Pounds Extra Lean Ground Beef, Browned

1 Can Reduced Fat Cream Of Mushroom Soup

1 8 Ounce Tub Of Reduced Fat Sour Cream

1 Cup Grated Cheddar Cheese

1 Package Of Frozen Tater Tots

Instructions:

-Preheat oven to 350 degrees.

-Spray 9 x 13 inch pan with cooking spray.

-Layer the beef of the bottom of the pan.

-In a small bowl, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.

-Layer the cheese on top of the sour cream mixture.

-Layer the tater tots on top of the cheddar.

-Bake covered for 45 minutes. Uncover and bake for 15 more minutes.

Serve with ketchup and mustard for that cheeseburger taste!

Grandma's Favorite Meatballs By Grandma

Ingredients:

2 Packages Pre-made Original Meatballs (not from Mongbats or Balrons)

1 Large Jar Grape Jelly (not from Goblin navels)

1 Can Chili, No Beans

1 Crockpot

-Toss the chili and grape jelly (outten the can and jar) into the crockpot and stir it up together

-Rip open them bags of meatballs and put 'em in the crock pot on top of the chili/jelly mixture.

-Stir the pot and get the mixture coatin’ the meatballs.

-Put the lid on and set the pot on high until the meatballs are hot and the mixture has melted good.

-Stir the pot every once in a while, to make sure the meatballs are coated.

Turn on low to keep warm, and enjoy!

“You can substitue the meatballs fer’ them little smoked weenie thangs ‘iffin yer want... they good too!”

Make Ahead French Toast By Amber Witch

“In my family it is tradition to also have a huge breakfast in addition to dinner either Christmas morning or the morning of the 26th, depending on when family is here.”

Ingredients:

5 Eggs, Lightly Beaten (or equivalent real egg beaters)

1 1/2 Cups Milk

1 Cup Half and Half

1 Teaspoon Pure Vanilla Extract

Cinnamon

Half of a 1 Pound Loaf French Bread, Cut Diagonally In 1 Inch Slices

1/2 Cup Butter, Melted

1 Cup Light Brown Sugar

2 Tbs. Vermont Maple Syrup

1 Cup Chopped Pecans

-Get a cold stick of butter and press it into the bottom and sides of your baking dish, making a slightly thick layer of butter, then put the bread and the mixture in.

-Use a flexible spatula and gently insert it underneath the bread to pull it away from the pan. This will minimize any sticking.

-In a large bowl, whisk together eggs, milk, cream and vanilla.

-Dip bread slices into the mixture and place in your baking dish. Refrigerate overnight.

The next morning:

-Preheat oven to 350. In a small bowl, combine butter, sugar, maple syrup and pecans.

-Spoon mixture over bread.

-Bake in the preheated oven until golden, about 40 minutes.

-Let stand 5 minutes before serving.

-Shake powdered sugar over top after plating.

Tourtiere (Christmas Morning Meat Pie) By Amber Witch

Ingredients:

1/3 Pound Ground Pork

2/3 Pound Lean Ground Beef

1 Cup Water

1/2 Cup Finely Chopped Onion

1/2 Cup Fine Dry Bread Crumbs

1/4 Teaspoon Ground Sage

1/8 Teaspoon Ground Black Pepper

1/8 Teaspoon Ground Nutmeg

Pastry For Two 9-Inch Pie Crusts

-Brown the pork and beef in skillet, drain off excess fat.

-Stir in onion, water, bread crumbs, salt, sage, pepper and nutmeg.

-Simmer, covered, until the onion is tender, about 20 minutes, stirring often.

-Line a 9-inch pie plate with pastry, fill with mixture. Adjust top crust, seal and flute. Cut slits in top.

-Bake at 400 degrees until golden brown. Cover edges with foil, if necessary, to prevent over-browning.

Serve hot.

Girl Scout Edith's Chocolate Candy Cane Cookies By Girl Scout Edith

“Warning! Don't try to make these when Girl Scout Tina is around! She always sneaks into the refrigerator and eats half the dough!”

Ingredients for the cookies:

1 3/4 Cup All Purpose Flour

1/2 Cup Unsweetened Cocoa Powder

1/4 Teaspoon Salt

1 Cup Sugar

3/4 Cup Room

Temperature Unsalted Butter

1 Large Egg

Ingredients for the filling:

1 Cup, Plus 2 Tbs. Powdered Sugar

3/4 Cup Room Temperature Unsalted Butter

3/4 Teaspoon Peppermint Extract

2 Or More Drops Red Food Coloring

1/2 Cup crushed red and white striped candy canes -or- hard peppermint candies

Cookies:

-Whisk flour, cocoa and salt in medium bowl to blend.

-Use electric mixer to beat sugar and butter in large bowl until well blended.

-Beat in egg.

-Add dry ingredients and beat until blended.

-Refrigerate dough 1 hour.

-Preheat oven to 350 degrees.

-Line 2 baking sheets with parchment.

-Scoop dough by level tablespoonfuls and roll into smooth balls. Place the ball 2 inches apart on cookie sheets. Flatten each ball with the bottom of your hand to 2 inch rounds. The edges will crack but that's okay.

-Bake until cooks no longer look wet and a small indentation appears when the tops of the cookies are lightly touched with your fingers, about 11 minutes. Don't overbake as the cookies will get too hard.

-Cool on sheet for 5 minutes then transfer to a rack and cool completely.

Filling:

-Using an electric mixer, beat powdered sugar and butter in medium bowl until blended.

-Add peppermint extract and 2 drops red food coloring.

-Beat until light pink and well blended, adding more food coloring if darker color is desired.

-Spread 2 generous teaspoons of filling evenly over the flat side of a cookie to the edges and top with another cookie, flat side down pressing gently to adhere. Do this to all the cookies.

-Place the crushed candy on a plate and roll the edges of the cookie sandwiches in it.

-Store in a single layer in an airtight container at room temperature or freeze up to 2 weeks.

Makes about 18 cookies unless you make them with Girl Scout Tina. She always eats the dough before before I can make em.

Petite Cheesecakes By Mama Faith

Ingredients:

24 Cupcake Liners With

24 Vanilla Wafer Cookies (brand doesn't matter)

Two 8 Ounce Packages of Cream Cheese

3/4 Cup Sugar

2 Eggs

1 Tbs. Lemon Juice

1 Teaspoon Vanilla Extract

-Stir the cream cheese and add the other ingredients until smooth.

-Pour mixture on wafer cookies.

-Bake at 375 degrees for 15-20 minutes until tester toothpick comes out dry

-Cool and top with cherry pie filling (or your preference)

Peanut Brittle By Dagny Taggart

Ingredients:

2 Cups Sugar

1 Cup Light Corn Syrup

1/2 Cup Water

1 Stick Margarine

1 Stick Butter

2 Cups Of Raw Peanuts

1 Teaspoon Baking Soda

-Cook sugar, syrup and water until dissolved.

-Stir in margarine and butter and cook until 230 degrees

-Add raw peanuts and cook until 280-300 degrees (hard crack).

-Remove from heat and stir in baking soda.

-Pour on cookie sheets, cool and break.

Cow Pies By Mama Faith

Ingredients:

2 Cups Of Milk Chocolate Chips

1 Tbs. Shortening -or- Butter

3/4 Cup Raisins

3/4 Cup Chopped Pecans -or- Almonds -or- Walnuts

-In a double boiler over simmering water, melt the chips and shortening (or butter)

-Stir until smooth.

-Remove from heat and stir in raisins and nuts.

-Drop by tablespoons on waxed paper.

-Chill in refrigerator

Almond Sugar Cookies By Dagny Taggart

Ingredients:

1 1/2 Cup Sifted Powered Sugar

1 Cup Soft Butter

1 Egg

1 Teaspoon Vanilla

1 Teaspoon Baking Soda

1 Teaspoon Cream Of Tartar

1/2 Teaspoon Almond Extract

2 1/2 Cups Flour

-Mix sugar and butter.

-Blend in egg and flavorings.

-Blend dry ingredients and stir in.

-Refrigerate dough for 1 to 2 hours.

-Divide dough in half, flour counter surface and roll out to 3/16" thickness.

-Cut and place on lightly greased baking sheet (or parchment paper).

-Bake for 6-7 minutes at 375 degrees.

If you decide you don't want to frost them, just sprinkle sugar on each cookie before baking.

Cream Cheese Frosting:

1 - 8 Ounce Softened Cream Cheese

1/2 Cup Softened Butter

4 Cups Powdered Sugar

1 Teaspoon Vanilla Extract

Easy Eclair Cake By EM Crysania

Ingredients:

2 (3.4 Ounce) Boxes Of Dry Vanilla Instant Pudding Mix

3 1/2 Cups Whole Milk

12 Ounces Of Cool Whip

1 Box (2-3 sleeves) Of Graham Crackers

1 to 2 Tubs Of Chocolate Cake Frosting

-In a large bowl, blend milk and vanilla pudding packets for about 2 minutes.

-Fold in Cool Whip.

-Line the bottom of a 9×13 inch pan with graham crackers. (You may have to cut some of the crackers so they fit neatly.)

-Spread half of pudding mixture over graham cracker layer.

-Top with another layer of graham crackers and the remaining pudding.

-Top all with a final layer of graham crackers bumpy side down. (This will make the top look smooth.)

-Put the tub of chocolate frosting in the microwave and warm for about 45 seconds.

-Pour this on top of the final layer of graham crackers.

-Smooth to corners.

-Microwave a second tub of frosting if needed.

-Refrigerate at least four hours before serving to allow the graham crackers to soften.

Grandma Obsidian’s Pound Cake (Ton Cake) By Grandma Obsidian

“Dad came to call this recipe ton cake, because of all the ingredients.”

Ingredients:

1 Pound Of Butter (4 Sticks)

6 Ounces Cream Cheese

10 Eggs

3 Cups Granulated Sugar

4 Cups Sifted Cake Flour

1 Teaspoon Baking Powder

1 Teaspoon Vanilla Extract

1 Teaspoon Almond

Extract

-Cream the butter and cream cheese. When it turns fluffy, add the sugar and beat for 3 minutes.

-Add 1 egg at a time, beating for one minute after each egg is added.

-Add flour 1 cup at a time, mixing well after each cup is added.

-Add vanilla and almond extract, and beat for one minute.

-Pour cake mix in greased 10 inch tube pan.

-Bake at 325 degrees for 30 minutes, then lower the temperature to 300 degrees, and bake for 55-60 minutes longer.

-Test with toothpick to make sure its done. -Sprinkle with powdered sugar, or frost.

You can also use different cake molds, an Easter bunny cake mold for example.

Mrs. Obsidian’s Nut Cups By Mrs. Obsidian

“She let me steal this one for you guys. My favorite cookie that she makes during the holidays.”

Ingredients:

3 Ounces Cream Cheese (softened)

1 Cup Flour

1/2 Cup Of Butter (2 sticks, softened)

For the Filling:

1 Cup Of Walnuts (chopped)

1 Egg

3/4 Cup Brown Sugar

1 Tbs. Butter (softened)

1 Teaspoon Vanilla Extract

-Cream the butter and cream cheese together, and add flour. Mix well.

-Chill in refrigerator for at least 2 hours.

-Combine filling ingredients in large bowl.

-Pinch dough and roll into 3/4 – 1 inch balls and place in ungreased mini-muffin pan.

-Use a tart shaper or shot glass to form the cups.

-Fill each cup 3/4 of the way with the filling.

-Bake at 375 degrees for 20 minutes.

-Let cool before dusting with powdered sugar.

Goblin Tootsie Rolls By Mrs. Bug

2 Tbs. Butter (softened)

1/2 Cup Unsweetened Cocoa Powder

3 Cups Confectioner’s Sugar

1 Teaspoon Vanilla Extract

3/4 Cup Powdered Milk

1/2 Cup White Corn Syrup

-Mix all ingredients together.

-Knead as you would for a loaf of bread.

-Roll into rope shapes, and cut into desired lengths.

-Wrap with plastic wrap to keep.

Dessert Drinks:

Page / Recipe

101 / Key Lime Pie Martini

104 / Oatmeal Cookies on the Rocks

107 / Drunken Donuts

110 / Red Velvet Cocktail

113 / Almond Joy Martini

115 / Slug's Goblin Coffee

Key Lime Pie Martini By EM Obsidian

Ingredients:

Graham Cracker (crushed) For Rimming The Glass

2 Lime Wedges

1/2 Ounce Lime Juice -or- Roses Lime

2 Tbs. Coco Lopez Cream Of Coconut

1 Ounce Pineapple Juice

1 Ounce Cream

-Rim cocktail glass with graham cracker crumbs.

-Fill a shaker with ice, and add ingredients.

-Shake well, and strain into martini glass.

-Garnish with lime wedge.

Oatmeal Cookies On The Rocks By EM Falcon

Ingredients:

3/4 Ounce Bailey’s Irish Crème

1/2 Ounce Butterscotch Schnapps

1/4 Ounce Goldschlager

1/4 Ounce Jaegermeister

4 Ounces Half & Half

-Add all ingredients to cocktail mixer with ice.

-Shake well, and serve.

Drunken Donuts Cocktail By EM Obsidian

Ingredients:

2 Ounces Espresso Vodka

1 Ounce Chocolate Liqueur

1 Ounce Coffee Liqueur

2 Ounces Coffee

Spash Of Hazelnut Coffee Creamer

Donut Hole For Garnish

-In a shaker with ice, mix all of the ingredients, and shake well.

-Slice a donut hole in half, and use as garnish.

Red Velvet Cocktail By EM Obsidian

Ingredients:

2 Ounces Vanilla Vodka

1 Ounce Creme de Cacao

1 Ounce Buttermilk

1 Tbs. Chocolate Sauce

3 Drops Red Food Coloring

8 Drops Vanilla Extract Ice

Can Of Frosting (to rim glass)

-Add all ingredients to a shaker with ice, and shake well.

-Strain, and pour into glass rimmed with frosting.

Almond Joy Martini By EM Obsidian

Ingredients:

1 Ounce Three Olives

Chocolate Vodka

1 Ounce Frangelico

1 Ounce Coconut Rum

-Combine all ingredients in a cocktail mixer, and shake until well blended.

-Strain into a chilled martini glass.

Slug's Goblin Coffee By Sluggy

Ingredients:

1 Cup Of Coffee

1 Shot Of Whiskey

-Pore yuuself a cup of cafee.

-Usins add shot of humie whiskey!

-Pares well wif turnip yum yum iced creamz!