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Here's my first one: New Moon Cookies

Make shape cookies as you normally would, but instead of adding vanilla extract, add twice the amount in almond extract.
Cut the cookies in circles and bake them.
When they've cooled, dip them in melting chocolate until there is only a cresent-shaped sliver of cookie showing. Place on wax paper or tin foil to dry and sprinkle shredded coconut on top.
Light but Decadent. Good for Halloween and Thanksgiving. Enjoy!

Fake-Out Cheese Sauce
vegan, makes 5 cups

3/4 cup nutritional yeast flakes
1 can cannellini beans, drained (about 1 1/2 cups)
2-3 Tbsp tamari (replaces added salt)
1 tsp garlic powder
1 1/2 Tbsp mustard powder
1 Tbsp Dijon mustard
1/4 tsp fine pepper
1 cup mashed sweet potato OR 1/2 cup instant mashed potato (unflavored) + 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup vegan butter (Earth Balance) softened
1-2 Tbsp agave syrup
2 Tbsp tahini (adds a tang to the sauce – just as real cheese would)
Last step: thin out to desired thickness with soy milk, soy creamer or water

To Make:

1. Bake your sweet potato – if using that method.
2. Add all ingredients to a blender or food processor. A Vitamix comes in handy here. Blend on low and increase gradually until mixture becomes smooth.
3. You can do a taste test and adjust spices, sweetness. Lastly, thin out the sauce to your desired thickness using soy milk, soy creamer or water.
4. If serving with pasta, add directly to hot, just drained pasta and the pasta will heat the sauce. Otherwise, you can simmer the sauce on your stove top until ready to be served or used in a recipe. Simmering the sauce is great if using for a cheesy dip or fondue.

courtesy of kathy patalsky.

4lbs elbow macaroni
1lb yellow extra sharp cheddar
1lb white sharp cheddar
1/2lb Monterrey jack cheese
8oz cream cheese
1lb mozzarella
1 cup whole milk
1/4 stick of butter
2 table spoons of spicy mustered
3/4lb seasoned bread crumbs fine sized
boil macaroni till slightly under cooked still slightly firm drain but don't rinse
grate all the hard cheeses place a large sauce pan on low heat add the cream cheese and butter
turn constantly don't rush as it will ruin the texture after all the cheese is melted and fluid but not boiling
place the macaroni in a large roaster, poor the cheese over lightly shake the pan to level
sprinkle the bread crumbs sparingly over the macaroni bake at350 for 35 minutes
add another layer of bread crumbs if the is oil on the top of mac and cheese place
allow to slightly cool and enjoy.

feeds 10 if made wrong feeds 5 if done just right.

And no it is not healthy but tastes SO GOOD

Got another one for you:

German Pancake (No one ever needs more than one at a time)

2 tbsp butter
3 eggs
1/2 c milk
1/2 c flour
1/8 tsp salt (optional)

Preheat oven to 450. Put butter in either a round cake pan (works better) or a 9x9 square cake pan. Let it melt in oven while it preheats, but watch it or the butter will burn.
Mix all other ingredients up and pour into pan when the butter is melted. Bake for twenty minutes. The pancake puffs up and looks ridiculous, that's how you know you're doing it right. Has a more eggy taste than normal pancakes. Serve warm with syrup or jam. Ta-da!

VITAL WHEAT GLUTEN STEAKS

BROTH:

9 c. water
1 onion
1/4 c. green pepper
Garlic, fresh, flakes or salt
2 pkg. George Washington broth, golden
2 tbsp. McKay's chicken-like seasoning
2 to 3 tbsp. McKay's beef-like seasoning
1/4 c. Soya sauce
2 to 3 tbsp. Savorex, Vegex or Sovex
1 tbsp. salt, to taste

Cut onion and green pepper very small or put in blender or food processor. Put all ingredients in a very large kettle and bring to boil. Simmer at least 15 minutes. Let broth cool and then proceed to make steaks.

STEAKS:

1 1/2 c. broth
1/2 c. oatmeal
1 1/2 c. Vital wheat gluten flour
1/2 c. brewer's yeast (optional)

Whiz broth and oatmeal in blender for a few seconds. Add Vital wheat gluten flour and brewer's yeast. Stir until well mixed. Knead 5 to 6 times like you would bread. Place the lump in a bread pan to mold shape. Set in refrigerator for a couple of hours or longer. Cut in 1/8 inch slices. Place in boiling broth and simmer for one hour or longer. The steaks can now be fried using breading meal or additional brewer's yeast mixed with flour. The steaks may be refrigerated or frozen in the broth.

the above recipe is an update of an old 7th day adventist vegetarian faux-meat recipe. i've always wanted to try it, but since i can't cook worth beans, i will have to just fantacise about it, i guess.

Cream Cheese Cake Mix Cookies

1 bx cake mix, any flavor ( I like to use French Vanilla I am NOT a big Chocolate love!)
8 oz cream cheese, room temperature
1/4 c butter, room temperature
1 large egg
1 tsp vanilla (optional, depending on flavor)
1 c any add-ins (flavored chips, candy, nuts, etc) amounts can be varied. for chocolate chip i added a 12 oz bag of semisweet chips

Directions

1. Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg and vanilla; mix until well blended. (I used a mixer for this part only.)
2. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like
3. Spoon onto cookie sheer and bake for 10 minutes, until edges are brown.

I call this one "the most complicated thing I've ever cooked."

Here's what you'll need:

* Sandwich bread
* Sliced turkey
* Swiss cheese

Directions:

Combine and enjoy.

Fnord's Fajita Chicken

Ingredients:

1 Can white-meat chicken (13oz.)
1 Green bell pepper
1 Yellow bell pepper
1 cup chopped white onion
8 oz. (half a jar) of Pace Mild Chunky Salsa

1/2 tsp. red pepper flakes
1/2 tsp. curry powder
1/2 cup lager or white wine
1/4 cup garlic powder
1 chicken bullion cube

2 tbsp. Cooking oil

Procedure:

Chop veggies to 1/2-inch width.
Heat oil in skillet on medium.
Add curry powder and red pepper flakes, stir until thoroughly oiled.
Add veggies, stir-fry until seared.
Mash chicken into bite-sized pieces, add to skillet (with liquid), stir with veggies until evenly mixed.
Add garlic and lager (or white wine) and continue heating until liquid thickens.
Add salsa.
Reduce heat and simmer until liquid thickens again.

Serve alone, with rice, or on tortillas.

Serves 4 hungry people.

Maltese rabbit stew

Serves 3

1 rabbit (have fun trying to cut the damn thing up)
250ml red wine
beef stock (make it to taste)
2 bay leaves
teaspoon of crushed garlic
1/3 teaspoon of nutmeg
4-6 potatoes (depending on size) peeled and chopped
2 carrots, chopped
big squeeze of tomato puree - or 200ml of tomato passata
200g garden peas
1 large onion, chopped
1 tbsp brown sugar
salt and black pepper to taste

Fry rabbit in olive oil with garlic and black pepper. Once cooked, place in big pot. Add all the other ingredients and some water to cover it. Leave it for about 2 hours on a low heat. Fish out bay leaves (ugh). Serve and eat.

This isn't the traditional Maltese way, but it's my lazy way.

Lonely Guy/Girl Baked Beans

Cook Time: 4 hours

Dry Navy Beans (1lb or 2 Cups)

Rinse the beans. Fill up a large pot with 10 cups water, put the beans in, put on the stove on high. Heat until boiling then turn off the stove, now put on the lid, and let sit for 1 hour. After that, drain the beans. Make sure to keep the water in a bowl for later.

Ingredients you need:

Onion (1 medium-large onion) Put inside a food processor/blender and set aside

Ketchup (3/4 Cup)
BBQ Sauce Of Your Choice (1/4 Cup)
Blackstrap Molasses (2 Tbsp)
Worcestershire Sauce (1 Tbsp)
Mustard (1 Tbsp)
Honey Mustard (1 Tbsp)
Brown Sugar (1/4 Cup)
Salt (1 tsp)
Freshly Ground Black Pepper (3-4 Tbsp)

Preheat oven to 325 degrees fahrenheit

Throw ketchup, BBQ Sauce, Blackstrap Molasses, Worch Sauce, Mustard, Honey Mustard, Brown Sugar, Salt, and Black Pepper into a skillet heated on medium. Mix it altogether really well, now wait until it's all boiling. Set aside... Get a large oven safe bowl with a lid, I recommend a casserole dish, and put the beans and onion in, mix together. Followed by putting the mixture inside the skillet, into the beans and onion, stir, then add the water from the pot that you soaked the beans in until it slightly covers all of the beans. Keep the water you are not using now for later. Put the oven timer on for 4 hours, and with the lid on your bowl, put it inside the oven. For 2 hours, check every 30 minutes to make sure there is enough water left, and to stir the beans up. If you need more water use what's inside the bowl of water you still have. After 2 hours is up take the lid off, and continue checking for every 30 minutes. After the last 2 hours is up, taste the beans. If the beans are still hard, cook for another 30 minutes and it should be okay. I make these beans often and they last me about two weeks. After 3 days I store these in cups in the freezer to keep them fresh. I also eat them with a fork usually, to cut back on sodium which a lot comes from the sauce/liquid.

This makes me want to breed rabbits