Recipes

Grab a hot plate and pot

Add 5 cups of water to pot

Add a pinch of salt to pot

Cover pot with top

Turn hot plate on medium heat

Boil water until bubbles appear in pot

Once water is boiled add pasta to pot

Cook pasta for 10 minutes

Wash all vegetables

Grab a cutting board and knife

Grab a strainer and place it in the sink

Once pasta is cooked pour pasta in strainer to get water out

Grab a pan

Add 1/2 teaspoon vegetable oil to pan

Add all vegetables to pan

Cook vegetables for 5 minutes

Add alfredo sauce to pan

Let sauce simmer for 8 minutes

Add pasta to the saucepan

Place cookies about 2 inches apart from each other

Place in oven

Bake for 8-10 mins or until golden brown

Remove and let cool

Put the nut butter and honey in the bowl and put it in the microwave. Cook until the nut butter is melted and the honey is liquid-y, 30 seconds to 1 minute, depending on your microwave.

Use a tablespoon to form the mixture into balls, and put them on the baking sheet. Use the spatula or the bottom of the glass to press down gently until they form “cookies.” (If some of the dough sticks to the spatula or glass while you’re doing this, just peel it off and use your fingers to reform the cookie.)

Cover with plastic wrap and refrigerate at least 1 hour.

Enjoy or store in an airtight container up to 2 days.

Preheat toaster oven to 400F.

Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.

Insert marshmallows and chocolate chips into the sliced banana.

Wrap up banana. Bake at 400F for 5-6 minutes.

Top with cereal. After melt has slightly cooled eat with a spoon.

Preheat oven to 400F.

Shape into 3 meatballs, about the size of a golf ball

Bake for 15 min. or until meatballs are cooked through (160F).

Place 3 meatballs on hotdog bun

Wash up. Making meatballs is hands-on work, so put food safety at the top of your to-do list. Keep things clean by washing your hands before and after this recipe.

Pre heat cooking device. (George foreman (set to 400F), Griddle (375F), Skillet (3 setting)

Divide the meat and gently form it into balls. (Don’t overwork the meat or it will become dry and tough.)

Flatten the balls into 1/2-inch-thick patties. Also flatten the top and sides of each patty to ensure that the thickness is the same throughout.

Use your fingers to make a shallow well in the top of each patty. Season the patties with salt and pepper.

Cook, with the wells facing up, until the burgers release easily, 4 to 5 minutes for medium. (Don’t press or flatten.)

Flip; cook 4 to 5 minutes more. If you want cheese, add a slice of cheese at this time.

With a rim of a glass or cup, press a hole in the center of the slice of bread.

Heat a skillet or griddle over medium-low heat (about 350 degrees and melt in the butter.

When the butter is all spread out, place the bread in the skillet

Crack the egg straight into the center of the hole.

Sprinkle the egg with salt and pepper.

Cook until the egg sets a bit on the bottom. After about a minute, flip it over with a spatula and salt and pepper the other side.

Move the toast around in the skillet, soaking up all of the glorious butter.

Let it cook until the yolk feels soft. Here’s the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk.

Using spatula take off griddle, and transfer to plate. Enjoy!

Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes.

Cover with plastic wrap and refrigerate for 30 minutes.