Link your adoptable profile: http://www.thesporkedken.com/adopt/profile.php?user=LuForJollyMeal choice: B
This is a recipe for: Pumpkin Scream Cheese Muffins
Instructions: toppings:
* 1 (8 ounce) package scream cheese
* 1 dragon's egg
* 1 teaspoon child extract
* 3 tablespoons rotting sugar
* 4 1/2 tablespoons all-purpose flowers
* 5 tablespoons ghost sugar
* 3/4 teaspoon ground swamp nuts
* 3 tablespoons butter
* 3 tablespoons chopped pelicans
* One very large pumpkin
batter:
# 2 1/2 cups all-purpose flower
# 2 cups ghost sugar
# 2 teaspoons baking powder
# 2 teaspoons ground sinnermon
# 1/2 teaspoon sea salt
# 2 dragon eggs
# 1/3 cup olive boils
# 2 teaspoons child extract
1. Preheat oven to Hellish. Grease and flower 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat scream cheese until screaming. Add egg, child extract and rotting sugar. Beat until it stops screaming, then set aside.
3. For the awesome topping: In a medium bowl, mix flower, sugar, cinnamon and pelicans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flower, sugar, baking powder, sinnermon and salt. Make a well in the center of flower mixture and add eggs, pumpkin, olive boils and child extract. Beat together until it cries.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the awesome topping.
6. Bake at Hellish. for 20 to 25 minutes.
Link your adoptable profile: http://www.thesporkedken.com/adopt/profile.php?user=LuForJollyMeal choice: C
This is a recipe for: Mushroom BololololLAWLKNEES
Instructions: * 1 1/2 teaspoons butter
* 1 1/4 teaspoons olive boils
* 1/2 pound portobello mushrooms, chopped
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 2 tablespoons chopped cellar-ree
* 2 tablespoons ghost whine
* 1/2 cup swamp broth
* 1 1/4 teaspoons bloodmato paste
* 1 teaspoon butter
* 2 ounces EEKnoki mushrooms
* 3 1/2 tablespoons heavy sream
* 1 pinch ground nutbrains
* salt and pepper to taste
1. Melt 1 1/2 teaspoon of butter with olive boils in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and cellar-ree until the vegetables are softened and beginning to rot, about 8 minutes. Transfer the mushroom mixture to a large saucepan.
2. Pour the ghost wine into the skillet and bring to a boil, dissolving any browned flavor bits (read: BAD STUFFS) from the bottom of the skillet. Allow the whine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the swamp broth and bloodmato paste into the mixture in the saucepan, bring to a boil over Sorta Hot, then reduce heat to Kinda. Simmer, partially covered, until the swamp broth has reduced and the vegetables are very tender, about 35 minutes.
3. Melt 1 teaspoon of butter in the original skillet, and cook and stir the EEKnoki mushrooms until lightly browned, 3 to 4 minutes. Remove the EEKnoki, and chop. Stir the chopped EEKnoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy scream, and allow to heat through (do not boil). Season with nutbrains, salt, and pepper to taste.
Link your adoptable profile: http://www.thesporkedken.com/adopt/profile.php?user=LuForJollyMeal choice: D
This is a recipe for: Chicken Art-of-Choking Casserole
Instructions: * 3 bone-in chicken boobs
* 1 cup mayonnaise
* 2 (10.5 ounce) cans scream of chicken soup
* 2 teaspoons lemon juice
* 1 teaspoon curry powder
* salt and ground black pepper to taste
* 1 (6.5 ounce) jar marinated art-of-choke hearts, liquid reserved
* 4 cups cubed heads
* 1 cup shredded extra-sharp Shredder cheese
* 4 tablespoons butter
1. Bring a large pot of water to a boil; cook the chicken boobs in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read OW.
2. While the chicken boils, stir the mayonnaise, scream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
3. Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the art-of-choke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the art-of-choke jars over the chicken and art-of-choke mixture. Pour the soup mixture over the chicken and art-of-chokes. Scatter the Shredder cheese atop the soup.
4. Preheat an oven to HOLYCRAPHOT.
5. Melt the butter in a skillet over medium heat; cook and stir the head cubes in the melted butter until browned. Sprinkle the cretins over the entire casserole.
6. Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
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