Saw that people had all sorts of ways to give away codes, so why not do one myself since I don't play HCO and have a dozen AVM codes from the CTD.

So post a yummy recipe, and I'll PM the first 12 of you to do so a HCO code.

Thanks

Edit 9/10/12: Down to 3 AVM (starts with MABO) codes and 1 code from something that I have no idea (starts with FC)

Brownie Recipe

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

A simple but effective recipe to make plain, old toast into a tasty treat!

2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon


Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

I don't actually want the HCO code, but I couldn't resist posting a recipe. This one is mighty tasty:

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries


1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

(I'll admit that I usually save a little bit of the cream cheese mixture to eat straight out of the bowl)

You will need:

1tbsp vegetable oil
1/4 cup finely minced shallots or onion
1 tbsp minced fresh garlic
1 tsp salt
3 cups blueberries
3/4 cups brown sugar
1/2 cup ketchup
1/4 cup honey
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp pepper
1 tsp smoked paprika
1/2 tsp dry mustard powder
1/2 tsp hot chilli flakes
2 tbsp lemon juice

Heat oil over low heat. Sauté in shallots and garlic till golden brown. Then add all other ingredients except lemon juice. Bring to boil then let simmer. Cook till reduced to thicker consistency. Add lemon juice. Let sauce cool then mix in blender till smooth.

Works well with ribs or chicken

Enjoy!

Love me some Monkey Bread!!

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!



Icing Recipe

Ingredients:

1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:

1.Allow cream cheese and butter to get to room temperature.

2. Beat butter and cream cheese together in a large bowl with a mixer.

3. Slowly add in the pound of powdered sugar.

4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).

5. When almost done, add in the extract and lemon juice.

Then hide from your children so there's more for you! Yum!

Just got done reading these and sending out codes. Looks like we've covered breakfast snack, dinner's main course and dessert.

Holiday weekend is here. Hopefully will get a chance to test these out.

Thanks for the great ideas.

Ingredients

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

You need something to wash that all down with....

Zombie recipe


1/2 oz 151 rum
1 oz pineapple juice
1 oz orange juice
1/2 oz apricot brandy
1 tsp sugar
2 oz light rum
1 oz dark rum
1 oz lime juice

Blend all ingredients with ice except 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry.

IF possible serve in a skull glass!

I like Japanese food so here's a random miso ramen recipe.

Ingredients:
4 Eggs
10 oz. (285G) Dried Ramen Noodles
1/2 Cup (200G) Fresh or Canned Bamboo Shoots, Sliced
1/2 Cup (170G) Fresh or Canned Corn Kernels, Drained
1/3 Cup (80G) Defrosted Frozen or Fresh Spinach
8 Cups (2L) Pork or Vegetable Broth
2 Teaspoons Instant Dashi Granules
1 Tablespoon Soy Sauce, or to Taste
4 Tablespoons Fresh Miso Paste
1 Cup (100G) Fresh Bean Sprouts
1 Stalk Green Onion (Scallions), Finely Chopped
4 Teaspoons Chili Oil (Optional)

Directions:
Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hard-boiled eggs, bamboo shoots, corn and spinach among four large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

a real simple recipie.

Reese's Cup Chocolate Chip Brownies

Needed
-------
reeses peanut butter cups
chocolate chip cookie dough(premade dough)
brownie mix

1. preheat oven to 350 degreees and lightly grease muffin pan.

2. smoosh a decient amount of cookie dough into the bottom of each cupcake section.

3. place peanut butter cup upside down on top of cookie dough.

4. mix brownie mix according to dirrrections, and fill 3/4 full with brownie batter over the top of each cookie.

5. bake for 18-20 minutes. let cool thoroughly.

6. make some more for me.

Thanks for all the recipes thus far. Down to a few more codes.