A few tips: its cheapest to just buy boxes of graham crackers and crush them in a Ziploc sandwich bag instead of buying graham cracker crumbs. You can use anything to crush them…a French rolling pin is best, but in a pinch I’ve even used a wine bottle (just don’t smash it so hard you break the bottle!) 

Keep a close eye on the cookies after you put the marshmallows on. If the marshmallows brown too much in the oven, when the cookies cool the entire marshmallow collapses into goo and isn’t fluffy, nor very pretty. 

Ingredients:

• ¾ cup butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg
• 1.5 tsp vanilla
• 1 ¼ cup flour
• 1 cup graham cracker crumbs
• ½ tsp salt
• ½ tsp baking soda
• 1 ½ cup chocolate chips
• 1 cup marshmallows -mini

Instructions:

1. Preheat oven to 375 degrees
2. Cream together butter and sugar. Mix them together until the mixture looks light and fluffly, preferably with an electric mixer.
3. Blend egg in. (if making more than 1 batch at a time, blend each egg separately)
4. Add vanilla
5. Sift together flour, baking soda and salt in a separate bowl and add slowly into wet mixture. 
6. Add graham cracker crumbs.
7. Stir in chocolate chips.
8. Spoon out dough and roll into balls around 1 inch in diameter.
9. Line cookie sheet with parchment paper, and place the dough balls on sheet with plenty of space. Depending on the size of the balls and of the cookie sheet you can fit from 12 to 15 on each sheet.
10. Bake at 375 for 8 minutes. 
11. Take cookies out of oven, and press the mini marshmallows into the cookies (thereby also flattening them somewhat). You should be able to fit about 3 marshmallows per cookie. 
12. Put back into oven for another 3 minutes or until marshmallows are slightly puffy and lightly browned
13. Let cookies cool on a rack, and enjoy!

I've adapted this recipe from The Atlantic, but the original is a Bobby Flay creation (Presumably. I mean it was in his book, but somehow I'm always skeptical.)  None of my friends seem to like really spicy food, so having only me to feed I cut the recipe in half. I used 2 jalapeños and a habanero (or it could have been a Scotch bonnet. See this visual guide for hot pepper assistance). If I made it again I would either stick to just jalapeños or keep the habanero and only one jalapeño. However, the soup is definitely edible as described. 

Ingredients:

• 1 tablespoon unsalted butter
• 1 carrot, peeled and chopped
• 1 small onion
• 2 garlic cloves, minced
• 1 cup orange juice (the original called for red wine, which would probably taste great as well)
• 1½ 15oz cans of cooked black beans, rinsed (the original used uncooked beans which require more cooking but probably add some earthy flavors)
• 2 jalapenos and 1 habanero, rubbed with olive oil and roasted in the oven at 350°F for 25 minutes, then peeled, and chopped (I didn't seed my peppers so as to keep the heat)
• 2 cups vegetable stock
• 2 tablespoons lime juice (oops, i forgot this.  probably worth adding anyway)
• 1/4 cup sour cream  

Instructions:

1. In a saucepan over medium heat, melt the butter and sweat the carrot, onion, and garlic for 5 minutes, until translucent. 
2. Add the orange juice (or wine), bring to a boil, and let reduce for 10 to 15 minutes. 
3. Drain the beans. Reduce the heat to medium. 
4. Add the seeded jalapenos and habanero, beans, and stock. Simmer for 15 minutes, or until the beans are cooked through. 
5. Remove from heat and add lime juice, plus salt and pepper to taste. Stir to combine. 
6. May be made up to two days ahead of time, covered and refrigerated. Reheat just before serving and garnish the soup with sour cream. 

Serves 4
 
Ingredients:

• 4 English muffins
• 1 pack of Hollandaise sauce mix + ingredients needed for sauce (Knorr is a good brand)
• 8 eggs
• 1/2 cup of shredded cheddar cheese
• 1/2 pound of deli style smoked turkey slices (or ham)

 
Instructions:

1. Heat up a frying pan on medium heat with about an inch of water and place the egg fry rings* in it. (see note)*
2. Follow the instructions for the Hollandaise sauce on package.
3. While the Hollandaise sauce is heating, break the eggs into the simmering water and cover with a lid.
4. Toast the English muffins (you may want to do this ahead of time if you’re making the full 4 servings)
5. Take about 2 slices of turkey (or ham) and place them on the English muffins face side up.
6. Once the eggs are done (about 6 minutes), remove the rings from eggs and with a slotted spoon, place eggs on top of each English muffin.
7. Pour Hollandaise sauce over each English muffin so each egg is completely covered.
8. Sprinkle shredded cheese on top and enjoy!

* Whenever I make eggs benedict, I use an Egg Fry Ring to poach my eggs. Heat about an inch of water in  a large frying pan and place egg fry rings into it. When the water is simmering, break the eggs into each ring and put a lid on it. Let the eggs cook until the top layer is opaque and the yolk is still runny.

Ingredients:


1 1/2 cups of flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup white sugar 
2 eggs (lightly beaten) 
3 large (very ripe bananas, mashed) 
1/4 cup butter (melted)


Instructions:

1. Grease loaf pans with butter or spray with cooking spray. In the picture, I didn’t actually use loaf pans because I don’t have any yet…so I just used 9x9 pans that I have. 
2. Preheat the oven to 350 degrees
3. Break up the bananas in a bowl and mash it up with a fork to a mushy consistency but with small chunks remaining
4. Combine flour, baking soda, salt and sugar together in a large mixing bowl. Mix in the beaten eggs and mashed bananas. 
5. Don’t over mix, you should only really be folding the eggs and bananas into the dry mixture with a few twists of the wrist. 
6. Slowly fold in the melted butter until just incorporated. There shouldn’t be any visible chunks of dry flour remaining, but it is normal for the batter to be very very thick and lumpy. You won’t want to use an electric mixer because that would cause the batter to get tough. 
7. Pour batter into prepared pans, 

Finally:
Bake for 45 to 50 minutes until a toothpick stuck in the center comes out clean. The top will be well browned (the actual picture of the finished product was a shade too light. I finished it later in the oven). 


Let the bread cool even though I never seem to be able to wait until it cools to start eating it. 
Enjoy!! 

Serves around 4

Ingredients:

• 9oz (about a 1/2 lb) of chick pea flour
• 2 cups of water
• 2 tablespoons of olive oil + extra for drizzling
• 1 teaspoon of salt
• Freshly ground pepper for topping

Instructions:

1. Pre-heat oven to broil.
2. Mix all ingredients together with a whisk in a large bowl, eliminating all clumps.
3. Pour about 3/4 of a cup onto a pre-oiled (olive oil is the best) baking sheet.
4. Place under broiler until the top is browned. Don’t worry if some of it gets burnt.
5. Remove from the oven and drizzle olive oil and freshly ground pepper on top.
6. Cut into pieces and enjoy while hot!

In 7th grade I asked my mother if I could make dinner one night and she let me, thinking I was going to make grilled cheese or something else easy. However, after much searching among internet recipe databases I found this recipe. It was an instant hit among my family. It is now in my family as one of the staple recipes whenever we need a quick dinner. It’s an easy recipe to follow and straight forward.

Ingredients:   

• 2 tablespoons molasses
• ¼ cup of lemon juice
• 2 teaspoons Worcestershire sauce
• 4 garlic cloves, minced
• 8 skinned chicken thighs
• Cooking spray 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Garnish-

• Lemon wedge (optional) 

Instructions:

1. Combine first molasses, lemon juice, Worcestershire and garlic; add chicken. 
2. Preheat oven to 425.
3. Remove chicken from marinade; reserve.
4. Arrange chicken in shallow roasting pan coated with cooking spray.  
5. Pour reserved marinade over chicken; sprinkle with salt and pepper.
6. Bake at 425 for 20 minutes; baste chicken with marinade.
7. Bake an additional 20 minutes or until chicken is done. 

Recipe found on Cooking Light Recipes (Link attached to photo)